Automatic bread maker and bread prodn. method

Abstract

Provided is a breadmaking apparatus capable of making a bread using the rice powder to the perfect degree of softness. This automatic breadmaker includes a case for covering outside of the breadmaker, a container 7 housed in the case to house a material for bread, an agitating part 17 for agitating the material housed in the container, an agitation control unit 11 for controlling operation of the agitating part 17, a temperature control unit 11 for controlling the temperature inside the container, and a central control unit 11 for controlling the agitation control unit 11 and the temperature control unit 11 on the basis of a bread making sequence using the rice powder. Bread is baked on the basis of the sequence appropriate for the rice powder.

Description

technical field [0001] The invention relates to an automatic bread making machine and a bread making method. In particular, it relates to an automatic bread making machine and a bread making method using rice flour (flour made from rice) as the main bread material. Background technique [0002] In recent years, in Japan, a new rice consumption policy has been implemented in conjunction with the improvement of the grain self-sufficiency rate and the decline in rice consumption due to the Westernization of dietary life. Against this background, the use of rice flour needs to be expanded in addition to conventional rice balls, and various proposals (Patent Document 1, Patent Document 2, etc.) use rice flour as a substitute for flour. In addition, it is considered that bread baked with rice flour according to the prior art has a higher moisture content than bread baked with flour, and can obtain a feeling of fullness with a small amount of weight, thus gaining favor from consum...

AI Technical Summary

Problems solved by technology

[0005] However, even with the rice flour according to the above-mentioned technique, if it is baked in the same way as flour, there will be inappropriate occasions.

For example, when bread is baked using rice flour instead of flour, gluten is less likely to form if the bread is baked in the same way as when flour is used, and the bread may rise less than expected.

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