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Method for manufacturing bread added with rice flour and barley flour

A production method and technology of barley flour, which are applied in baking methods, food preparation, dough preparation, etc., can solve the problems of volume sensory changes, aging speed and quality reduction, etc., and achieve superior acceptability, improved storage, and good volume. Effect

Active Publication Date: 2010-09-08
PARIS CROISSANT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Water and salt were heated to 100° C., 12 parts by weight of rice flour, 10 parts by weight of barley flour, and 78 parts by weight of wheat flour were added thereto, and kneaded while gelatinizing to prepare a dough. At this time, the temperature of the dough was maintained at 60 to 65°C. Next, the dough is cured at low temperature for 14 to 16 hours in the refrigerator.

[0031] Next, 85 parts by weight of wheat flour, 6 parts by weight of dry yeast, 5 parts by weight of refined 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 (30 rpm) for 4 minutes and high speed (60 rpm) for 2 minutes After mixing, 6 parts by weight of processed cream was added, and the original dough was kneaded by mixing at low speed for 4 minutes and mixing at high speed for 1 minute...

Embodiment 2

[0035] Water and salt were heated to 100° C., 10 parts by weight of rice flour, 10 parts by weight of barley flour, and 80 parts by weight of wheat flour were added thereto, and kneaded while gelatinizing to prepare a dough. At this time, the temperature of the dough is maintained at 60 to 65°C. Next, the dough is cured at low temperature in the refrigerator for 14 to 16 hours.

[0036] Next, 87 parts by weight of wheat flour, 6 parts by weight of dry yeast, 5 parts by weight of refined 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 at low speed (30rpm) for 4 minutes and high speed (60rpm) for 2 minutes After mixing, 6 parts by weight of processed cream was added, and the original dough was kneaded by performing low-speed mixing for 4 minutes and high-speed mixing for 1 minute...

experiment example 1

[0050] The samples prepared according to the respective Examples and Comparative Examples of the present invention were stored at room temperature for one day, and then cut with a thickness of about 15 mm. The aging degree of each sample was measured using a Texture analyser (LLOYD Co., Ltd.), and the moisture content was measured using an Infrared moisture determination balance FD-240 (KETT Co., Ltd.), and the The results are shown in Table 1 below.

[0051] [Table 1]

[0052]

[0053] From Table 1 above, figure 2 and image 3 As can be seen from the results, the samples of Examples 1 and 2 (hot soup) to which rice flour and barley flour were added were softer and aged more than those of Comparative Examples 1 and 2 (existing) to which no rice flour and barley flour were added. It can be seen that the time required for spoilage is also delayed because the speed is slow, and it can be seen that the moisture content of the samples of Examples 1 and 2 (hot soup moisture) ...

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Abstract

The invention provides a method for manufacturing bread added with rice flour and barley flour. The method comprises the following steps: starter curing process: including a water / salt heating step, a farina adding, pasting and stirring step, and a low-temperature curing step; a dough preparing process: adding wheat flour, dried yeast, fine white sugar, purified salt, whole milk powder, modifier, processed cream, milk, whole eggs and water in a dough formed in the starter curing process, mixing and stirring the mixture; a cutting and forming process: cutting the dough formed in the dough preparing process into specified size for forming; and a dough fermenting process: and placing the doughs cut in the cutting and forming process side by side in a bread ovenware, and fermenting for 50 to 60 minutes at the temperature of between 36 and 38 DEG C and humidity of between 75 and 85 percent.

Description

technical field [0001] The present invention relates to a method for making bread, and more specifically, to gelatinizing dough containing rice flour and barley flour, and then aging the dough at low temperature, which can improve the quality of bread produced by using wheat flour (flour) as the main raw material. Method for making bread with added rice and barley flour for texture and flavor, acceptable, delayed aging. Background technique [0002] In general, bread is a food that is baked by fermenting and baking a dough containing auxiliary materials such as sugar, dairy products, eggs, edible oils and fats, using wheat flour (flour), yeast, salt, water, etc. as the main raw materials, depending on the situation. Due to the busy daily life of modern people and the transition to a Western-style diet and lifestyle, it is eaten in various forms such as bread itself, toast, and sandwiches. [0003] Recently, with the spread of a well-being culture that pursues quality of lif...

Claims

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Application Information

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Patent Type & Authority Applications(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