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Method for making bread added with rice flour and barley flour

A production method and technology of barley flour, applied in baking methods, food preparation, dough preparation, etc., can solve problems such as discomfort, changes in volume sensory, aging speed and quality reduction, and achieve good volume perception, significant delayed aging, and taste. good flavor effect

Active Publication Date: 2012-12-26
PARIS CROISSANT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, functional sub-materials added to wheat flour have adverse effects on the volume, aroma, characteristic values ​​of texture (crumbs, bread flour), sensory changes, aging speed, etc. of bread due to their characteristics, resulting in poor quality. Therefore, research on the appropriate blending ratio and new processing methods are really needed
[0006] In addition, the existing bread making method is not suitable for the sales method of the franchise model that must ensure individualized quality competitiveness, so it is necessary to improve the processing method

Method used

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  • Method for making bread added with rice flour and barley flour
  • Method for making bread added with rice flour and barley flour
  • Method for making bread added with rice flour and barley flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Heat water and salt to 100°C, add 12 parts by weight of rice flour, 10 parts by weight of barley flour, and 78 parts by weight of wheat flour, and stir while gelatinizing to make dough. At this time, the temperature of the dough was maintained at 60 to 65°C. Next, the dough is cooked at low temperature for 14 to 16 hours in the refrigerator.

[0041] Next, add 85 parts by weight of wheat flour, 6 parts by weight of dry yeast, 5 parts by weight of refined white sugar, 5 parts by weight of refined salt, 7 parts by weight of whole milk powder, 2 Parts by weight of improver, 6 parts by weight of processed cream, 23 parts by weight of milk, 12 parts by weight of whole eggs, and 18 parts by weight of water, mixed at low speed (30rpm) for 4 minutes, and mixed at high speed (60rpm) for 2 minutes After mixing, 6 parts by weight of processed cream were added, and then the original dough was kneaded by mixing at a low speed for 4 minutes and at a high speed for 1 minute. At this...

Embodiment 2

[0047] Heat water and salt to 100°C, add 10 parts by weight of rice flour, 10 parts by weight of barley flour, and 80 parts by weight of wheat flour, and stir while gelatinizing to make dough. At this time, the temperature of the dough is maintained at 60 to 65°C. Next, the dough is cooked at a low temperature for 14 to 16 hours in a refrigerator.

[0048] Next, add 87 parts by weight of wheat flour, 6 parts by weight of dry yeast, 5 parts by weight of refined white sugar, 5 parts by weight of refined salt, 7 parts by weight of whole milk powder, 2 parts by weight of improver, 6 parts by weight of processed cream, 21 parts by weight of milk, 12 parts by weight of whole eggs, and 19 parts by weight of water, mixed for 4 minutes at low speed (30rpm), and mixed for 2 minutes at high speed (60rpm) Thereafter, 6 parts by weight of processed cream was added, followed by low-speed mixing for 4 minutes and high-speed mixing for 1 minute to knead the original dough. At this time, the...

experiment example 1

[0068] After the samples made according to each embodiment of the present invention and comparative examples were stored at room temperature for 1 day, they were cut with a thickness of 15 mm, and the aging degree of each sample was measured using a texture analyzer (LLOYD company), and infrared moisture was used to measure The moisture content was measured with an Infrared moisture determination balance FD-240 (KETT company), and the results are shown in Table 1 below.

[0069] [Table 1]

[0070]

[0071] As can be seen from the above Table 1, compared with Comparative Examples 1 and 2 in which rice flour and barley flour were not added, the samples of Examples 1 and 2 added with rice flour and barley flour, etc. were soft and aged slowly. The time required until spoilage is also delayed, and it can be seen that the samples of Examples 1 and 2 decreased by 1.65% in terms of moisture content between 5 days, while the samples of Comparative Examples 1 and 2 decreased by 1.65...

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Abstract

Provided is a method for making a bread added with rice flour and barley flour, the method comprises: a soup seed maturing process to heat water / salt, add with an cereal meal and stir gelatinization and mature at low temperature; a flour dough allocating process to add with wheat flour dry yeast extractive white sugar, purified salt, full cream milk powder, modifying agent, processing cream, milk, full egg and water in the flour dough, and then mix and stir; a dividing and forming processing to divide the flour dough into regulated sizes and forming; a rapid refrigerating process to rapidly refrigerate the flour dough at -35 DEG C to -40 DEG C for 40 minutes; a refrigerating and preserving processing to package refrigerated flour dough by plastic and preserve under -18 DEG C; a low temperature unfreezing processing to unfreeze the flour dough preserved by the refrigeration under 4 DEG C - 6 DEG C for 16 hours; a normal temperature unfreezing process to unfreeze the flour dough unfrozen at the low temperature under 23 DEG C - 26 DEG C for 2 hours; a flour dough fermenting process to ferment flour doughs unfrozen at the normal temperature which are placed onto a bread pan side by side under the conditions of the temperature of 36 DEG C - 38 DEG C and the humidity 75-85% for 50-60 minutes.

Description

technical field [0001] The present invention relates to a method for making bread. More specifically, it involves gelatinizing dough containing rice flour and barley flour and then curing it at a low temperature, thereby improving the bread quality compared with bread made from wheat flour (flour). Texture and flavor, appetizing, delayed aging, and especially suitable for franchising, the method of making bread with the addition of rice flour and barley flour. Background technique [0002] Generally, bread refers to a food that uses wheat flour (flour), yeast, salt, water, etc. as the main raw materials, and then ferments and bakes the dough with auxiliary raw materials such as sugar, dairy products, eggs, edible oils, etc., depending on the situation. Due to the busy daily life of modern people and the transition to Westernized eating and living patterns, the consumption of bread itself, toast, sandwiches, etc. has increased significantly. A pastry shop of the same type su...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/04A23L1/29A23L33/00
CPCA21D2/165A21D2/181A21D2/34A21D6/001A21D8/047A21D8/06A21D10/002A21D13/047
Inventor 李明九孙炳根李钟敏
Owner PARIS CROISSANT