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Bread made from rice flour and preparation method thereof

A rice flour and bread technology, applied in application, food preparation, baked food, etc., can solve the problem of gluten allergy patients not being able to eat, and achieve the effects of good product quality, easy operation and strong adaptability

Inactive Publication Date: 2008-12-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally, bread is made from wheat flour, which should not be eaten by people with gluten allergies due to the presence of gluten

Method used

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  • Bread made from rice flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Pretreatment of auxiliary materials: crush fresh rice to 130 mesh for later use; take 1.0% of yeast and dissolve (activate) it with 3 times 25°C water in advance to form a yeast solution; take 1.6% of hydroxypropyl methylcellulose (HPMC) for edible gum 5 times of hot water to dissolve into a solution, and set aside after cooling.

[0021] Dough preparation and fermentation: rice flour: 38.0% (13% water base), pregelatinized starch (α-starch): 5.1% (14% water base), salt: 1.4%, white sugar: 2.9% %, salad oil: 1.7%, shortening: 0.2%, water: 46.5% (including activated yeast and dissolved hydroxypropyl methylcellulose solution), monoglyceride: 1.0%, SSL (stearin Sodium acyl lactate) is: 0.6% is added to the dough mixer, 80r / min speed is stirred and kneaded for 3 minutes; then the activated yeast solution is added, and 80r / min is used to stir and knead for 3 minutes; finally, edible gum hydroxypropyl Methyl cellulose (HPMC) solution, stirring and kneading for 3 minutes at 1...

Embodiment 2

[0026] Weighing: Accurately weigh 37.4% (13% water base) rice flour, 2.8% (14% water base) pregelatinized starch (α-starch), 1.2% salt, 3.3% white granulated sugar, 2.1% salad oil, 0.4 % shortening, 2.3% hydroxypropyl methylcellulose (HPMC), 47.0% water (including activated yeast and dissolved hydroxypropyl methylcellulose solution), 1.4% monoglyceride, 1.0% SSL (stearyl Sodium Lactate), Yeast 1.1%.

[0027] Pretreatment of raw and auxiliary materials: fresh rice is crushed to 140 mesh for later use; yeast is pre-dissolved (activated) with 4 times of 28°C water; edible gum is dissolved with 6 times of 85°C hot water, cooled for later use.

[0028] Dough preparation and fermentation:

[0029] Add the processed rice flour, sugar, salt, oil, etc. into the dough mixer according to the recipe requirements, stir and knead at a speed of 90r / min for 4 minutes; then add the activated yeast, stir and knead at a speed of 90r / min for 4 minutes; Finally, add edible gum and stir at 110r / m...

Embodiment 3

[0034] Weighing: Accurately weigh 39.0% (13% water base) rice flour, 1.6% (14% water base) pregelatinized starch (α-starch), 1.6% salt, 3.1% white granulated sugar, 1.9% salad oil, 0.6 % shortening, 1.9% hydroxypropyl methylcellulose (HPMC), 48.3% water (including activated yeast and dissolved hydroxypropyl methylcellulose solution), 1.2% monoglyceride, 0.8% SSL (stearyl sodium lactate).

[0035] Pretreatment of raw materials:

[0036] Fresh rice is crushed to 150 mesh for later use; yeast is pre-dissolved (activated) with 5 times of 30°C water; edible gum is dissolved with 7 times of 95°C hot water, and then cooled for later use.

[0037] Dough preparation and fermentation:

[0038] Add the processed rice flour, sugar, salt, oil, etc. into the dough mixer according to the recipe requirements, stir and knead at 100r / min for 5 minutes; then add the activated yeast, stir and knead at 100r / min for 5 minutes; Finally, add edible gum and stir at a speed of 120r / min for 5 minutes...

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Abstract

The invention relates to bread produced by rice flour and its making method, specific method of producing bread without glutens for anaphylaxis patient (Celiac Disease). Mainly selecting and mixing rice flour, pre-gelatinized starch, single glyceride, stearyl sodium lactate, refined granulated sugarú¼ common saltú¼ salad oilú¼ shortening, water, and then mixing them continuously after adding yeast solution, adding hydroxyl-propyl-methyl-cellulose solution and making them into flour dough to get completed product after softening, baking and cooling. The invention is characterized on: good adaptability of manufacturing technique, easy and simple to handle, good product quality, not only provides good news to anaphylaxis patient, but also opens new channel to the comprehensive utilization and the lift of added value of rice flour; said product is without gluten, more and more applied on the foodstuff for anaphylaxis patient, and its external appearance, inner structure, taste is very near to those of traditional flour after subjective assessment.

Description

technical field [0001] The invention relates to a bread made from rice flour and a production method thereof, in particular to a production method of gluten-free bread specially made for Celiac Disease patients. Background technique [0002] Celiac Disease, also known as celiac disease, is largely a genetic disease, which stems from the patient's abnormal sensitivity to foods containing gluten (gluten or gluten), and is often manifested as gastrointestinal discomfort and diarrhea Or constipation, the incidence rate: 1 / 200. The gliadin in wheat flour is toxic to the intestinal mucosa, and if it is further hydrolyzed, the toxicity disappears. Normal human small intestinal mucosal cells have polypeptide enzymes that decompose gliadin, making it decompose into smaller non-toxic substances. However, for patients with celiac disease, the enzyme activity is insufficient, and gliadin cannot be fully decomposed, which causes small intestinal mucosal lesions. Diet therapy is one of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/04A23L1/10A21D13/047A23L7/10
Inventor 陈正行范周张钊
Owner JIANGNAN UNIV
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