[Gluten-free showdown] "Applying specialized alpha-aging technology···improvement in freezing and room temperature bread hardening"

Published 2025년 11월 18일

Tridge summary

[Korea Farmers' News Agency, Agricultural and Food Specialist Reporter Moon Gwang-woon] The Yeongdong-ri Agricultural Cooperative in Cheorwon, Gangwon Province, is the only domestic manufacturer of "gluten-free certified rice bread No. 1." It produces its products using dough made from high-quality, expensive Cheorwon Odae rice. Currently, domestic rice processed products with gluten-free certification are highly popular in overseas markets. However, making rice bread was difficult because rice flour lacks the gluten component that causes wheat flour to rise. Instead, bread was made by mixing rice flour with wheat flour. In this context, the Yeongdong-ri Agricultural Cooperative succeeded in manufacturing bread using 100% rice flour, thereby expanding the distribution of rice bread and promoting rice consumption.

Original content

[Korean Farmers and Fishermen Newspaper, Moon Gwang-woon, Agricultural and Food Specialist Reporter] Manufacturing 'gluten-free certified' rice bread using quality Cheolwon Odae rice Emotibbongppang, walnut cookies, waffles, etc. Softer and tastier than flour Supplied to school cafeterias, Dure Sanghyup, Nara Jangter, and others Acquired 'gluten-free' certification in the U.S. in December last year to open the export market The Yeoldu Gwangjuri Agricultural Cooperative in Cheolwon, Gangwon Province, is the only domestic manufacturer of 'gluten-free certified rice bread No. 1'. It produces products by making dough using quality, expensive Cheolwon Odae rice. Currently, domestic rice processed products with gluten-free certification are popular in overseas markets. However, rice bread was difficult to manufacture because it lacks the gluten component that makes wheat flour rise. It was made by mixing rice flour with wheat flour. In this situation, the Yeoldu Gwangjuri Agricultural ...

Source: Agrinet