1. A rice flour composition for use in breads or confectionery, comprising: 100 parts by weight of grain flour including
80 to 85 parts by weight of rice flour and 15 to 20 parts by weight of gluten; and 1 to 30 parts by weight of maltose,
wherein the rice flour is a product of stamp milling, roll milling, stone milling, jet stream milling, or high speed
rotation impact milling.
2. The rice flour composition according to Claim 1, wherein with respect to particle size, the rice flour contains a
fraction retained on a 140 mesh sieve and a fraction retained on a 200 mesh sieve, wherein the total of both
fractions make up 20 to 50% by weight of the rice flour.
3. The rice flour composition according to Claim 1 or 2, wherein the rice flour is a product of stone milling.
4. The rice flour composition according to Claim 3, wherein the stone milling is water milling.
5. The rice flour composition according to any one of Claims 1 to 4, further comprising 1 to 30 parts by weight of
white rice bran.
6. The rice flour composition according to any one of Claims 1 to 5, further comprising one or more additives selected
from the group consisting of sugars, exclusive of maltose, salt, gums, milk components, egg components, fats and
oils, inorganic salts, and vitamins.
7. A method of producing a dough product for use in breads or confectionery, comprising the steps of: using a rice
flour composition comprising 100 parts by weight of grain flour including 80 to 85 parts by weight of rice flour and
15 to 20 parts by weight of gluten, and 1 to 30 parts by weight of maltose; mixing the rice flour composition with
EP 1 552 750 A1 at least water and yeast and optionally an oil or fat and kneading them; and then making dough substantially
without undergoing primary fermentation.
8. The method according to Claim 7, further comprising the step of shaping the produced dough.
9. The method according to Claim 7 or 8, wherein the time required for the primary fermentation is 0 to 30 minutes.
10. The method according to Claim 8 or 9, further comprising the step of subjecting the shaped dough to final fermentation.
11. A dough product for use in rice flour breads or confectionery, produced by the method according to any one of
Claims 7 to 10.
12. A dough product, produced by the action of yeast on the rice flour composition according to any one of Claims 1 to 6.
13. A dough product, produced by the addition of a liquid to the rice flour composition according to any one of Claims
1 to 6.
14. A method of producing a rice flour bread or confection product, comprising the steps of: using a rice flour composition
comprising 100 parts by weight of grain flour including 80 to 85 parts by weight of rice flour and 15 to 20
parts by weight of gluten, and 1 to 30 parts by weight of maltose; mixing the rice flour composition with at least
water and yeast and optionally an oil or fat and kneading them; then making dough substantially without undergoing
primary fermentation; shaping the dough; subjecting the shaped dough to final fermentation; and cooking the finally
fermented dough by baking, frying, steam-boiling, microwave-heating, or pressurizing and heating it.
15. The method according to Claim 14, wherein the time required for the primary fermentation is 0 to 30 minutes.
16. A method of producing a bread or confection product using a rice flour as a main ingredient, comprising the steps
of: mixing the rice flour composition according to any one of Claims 1 to 6 with water and yeast and fermenting
the mixture to make fermented dough; and shaping the fermented dough and cooking the shaped dough by baking,
frying, steam-boiling, microwave-heating, or pressurizing and heating it.
17. A method of producing a bread or confection product using a rice flour as a main ingredient, comprising the steps
of: mixing the rice flour composition according to any one of Claims 1 to 6 with a liquid to make dough; and shaping
the dough and cooking the shaped dough by baking, frying, steam-boiling, microwave-heating, or pressurizing and
heating it.
18. A rice flour bread or confection product, produced by the method according to any one of Claims 14 to 17.
19. A rice flour bread or confection product, produced by cooking the dough according to any one of Claims 11 to 13
by baking, frying, steam-boiling, microwave-heating, or pressurizing and heating it.
20. The rice flour bread or confection product according to Claim 18 or 19, wherein the rice flour bread or confection
product is white table bread, bread type roll, butter roll, deep-fried bread, confectionery bread, French bread,
German bread, bagel, Danish pastry, Chinese style steamed bread, yeast doughnut, pretzel, pizza, or nan; or
cake, pie, scone, muffin, or cream puff.