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Rice bread

A rice and bread technology, applied in baking, baked food, food science, etc., can solve problems such as difficult adaptation

Inactive Publication Date: 2011-01-26
沈哲明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the bread made of wheat flour as the main ingredient is difficult to adapt to the crowd who eat rice as the staple food, there is a market gap for rice bread with rice as the main ingredient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0011] Example: rice bread

[0012] Take 7 parts of rice flour, 3 parts of high-gluten wheat flour, appropriate amount of rice flour biomodifier, appropriate amount of yeast, appropriate amount of yeast mate, appropriate amount of salt, appropriate amount of bread cream, appropriate amount of skimmed milk powder, appropriate amount of white sugar, appropriate amount of preservative, and appropriate amount of water. Crush the rice into rice flour with more than 80 meshes. After the rice flour is bio-modified, add high-gluten wheat flour, water, yeast, yeast companion, salt, bread cream, milk powder, white sugar and other seasonings, preservatives, and emulsifiers. Thoroughly stir, leave to ferment for about 2 hours, then shape and bake, package and sterilize, store and sell.

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Abstract

The invention discloses rice bread. Based on the traditional bread processing technique, the existing rice flour processing technique and a bioprocessing technique, different rice are matched to be a rice bread main material; a proper amount of dedicated biological additive is added to modify the rice powder; when the main material quality and wheat gluten are worse, a proper amount of wheat flour and corn starch and the like can be added for matching to prepare the rice bread which has rich nutrition, beautiful appearance, and fragrant and refreshed rice flavor, is soft and delicious, is suitable for the crowd taking the rice as staple food, is suitable for the large-scale industrialization production, and achieves the purposes of commercializing and improving the rice food refined and deep processing proportion.

Description

Technical field [0001] The invention relates to rice food processing, in particular to a rice bread processing method. Background technique [0002] The whole world has more than 50% population to become the staple food of rice with simple heating of rice. So far, known rice deep processing food mainly contains rice noodle thread and cut powder as snacks. Although there is a small-scale industrial production of rice flour food in the south, which tends to develop into mainstream food, the variety is single and scattered, and has not formed an industrial advantage. Compared with the processing volume of wheat food, which accounts for 90% of the total amount of wheat, there is a huge space for intensive processing of rice food. [0003] At present, most of the bread on the market is made of wheat flour. Because the bread made with wheat flour as the main ingredient is more difficult to adapt to the crowd with rice as the staple food, thus forming a market blank for rice bre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04
Inventor 沈哲明
Owner 沈哲明
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