Patent ID: 7815952

Claim:
A process for producing bakery products, which comprises of: (a) kneading a dough comprising flour consisting of rice flour sucrose, gluten, bakery yeast, water and one or more saccharides selected from the group consisting of α,α-trehalose, maltose, maltitol, isomaltose, isomaltotriose, panose, sorbitol, maltotriitol, palatinose, reduced palatinose, maltotriose, maltotetraose, maltopentaose and maltohexaose, said saccharides present in an amount of from 6 w/w % to 20 w/w % of said rice flour, on a dry solid basis; and (b) fermenting said dough to produce a fermented dough; (c) heating said fermented dough to produce bakery products.