Rice bread has a steamed bun smell, is it an illusion or real? How did this flavor come about? When I hear the name "rice bread", I always think that it must be an ingredient that is different from the traditional toast with an oriental flavor, but in fact, in the basic definition of baking toast with wheat flour as the key ingredient, and then using rice or rice ingredients, it can be called rice bread.

The fluffy structure of flour-based toast is due to a unique protein often found in wheat: gluten, which clumps together when it absorbs moisture to create a watery gluten framework that supports the batter as it continues to rise. Rice, on the other hand, is completely gluten-free, and generally speaking must be united with wheat in order to be successfully baked into toast bread. So the basic role of rice bread, essentially the first or toast bread.

Naturally, rice bread is not just a little bit of rice in the toast. Unlike wheat, the starch in rice is the least granular and most delicate of all grains, and it absorbs water exceptionally well, with a moist white color and a mild wheat aroma, so even if you add only a portion of rice, you can get a wetter, fluffier toast body. And compared to the traditional toast bread slightly bleak color and more taste light aroma, it is very suitable to add vegetables and fruits food, make colorful, vegetables and fruits taste strong seasoning rice bread, just fit the cake baking circle nowadays all kinds of praise and popularity of the product selling point.

Rice bread is actually not a new thing. Long ago in the early 18th century, the early 19th century in the United States, taking into account the harsh cereal laws limit the importation of wheat from outside the colonial our country, and import tariffs gradually increased warehouse, resulting in the price of cereals in China rose to the extent of the impending generation of cell phone version of the famine. We had to add other things to the expensive wheat flour to fill our stomachs, but among the many additions to wheat flour, rice was definitely the choice. Thus rice became a common addition to wheat flour for the middle class or the average person of a slightly better family.

Naturally, when it comes to the development and design of rice food, Asia, with its long history of rice culture and art, is more authoritative. In the traditional porridge, rice, cake, dough level, the Asian region, especially in the Asia-Pacific region countries have their own specialties. And rice to the cake baking circle into the flag, is through the neon country a force to take up, but its foothold is not for the pursuit of perfect taste, but from and the British Industrial Revolution and the same meaning of the pre-revolutionary period: less wheat flour baked into toast bread.