Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Brown rice bread and making method thereof

A bread and brown rice technology, applied in baking, baked goods, food science and other directions, can solve the problems of rice protein lack of viscoelasticity, inability to maintain carbon dioxide, and the development of brown rice bread into bottlenecks, etc., to prevent high blood pressure and reduce cholesterol content. Effect

Inactive Publication Date: 2011-02-09
马涛
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because rice protein does not have the viscoelastic properties of wheat protein, it cannot retain the carbon dioxide produced during the fermentation process. Therefore, the development of brown rice bread has fallen into a bottleneck

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Mix 280g of water, 280g of brown rice flour, and 0.7g of glutathione, put it into a bread machine and knead for 20 minutes. After the kneaded dough was left at room temperature for 12 hours, 15g of sugar and 4g of instant dry yeast were added to the dough, and the temperature was raised to 38°C for 50 minutes, and finally baked at 140°C for 35 minutes.

[0024] Brown rice bread not only retains the rich nutrients of brown rice, but also has the characteristics of soft taste, easy digestion, and strong rice aroma. It can be eaten as staple bread, especially suitable for people who are gluten-intolerant and low-sodium diet.

Embodiment 2

[0025] Example 2: 450 g of water, 500 g of brown rice flour, and 1.2 g of glutathione were mixed and then put into a bread machine and kneaded for 25 minutes. After the kneaded dough was left to stand at room temperature for 14 hours, 25g of sugar and 8g of instant dry yeast were added to the dough, and the temperature was raised to 36 degrees Celsius to ferment for 60 minutes, and finally baked at 180 degrees Celsius for 25 minutes.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a method for making brown rice bread by using glutathione as a modifier. The technical scheme is that: the brown rice bread is characterized by comprising the following components in part by mass: 1 to 1.2 parts of brown rice flour, 1 to 1.2 parts of water, 0.001 to 0.01 part of glutathione (food grade), 0.02 to 0.1 part of white sugar (or white granulated sugar) and 0.005 to 0.05 part of instant dry yeast. The basic components for making the brown rice bread are mainly brown rice flour, water, sugar, yeast and glutathione. The salt (sodium chloride) to be added in the process of making wheat bread is not contained, so the risk of causing the cardiovascular disease due to intake of high salt can be reduced.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making brown rice bread by using glutathione as an improving agent. Background technique: [0002] In today's society, people's pace of life is gradually accelerating, convenience food has become an indispensable part of food for people, and bread has become one of the main foods for people to live at home and travel. Because wheat protein has the characteristics of forming a certain viscoelastic gluten and retaining the carbon dioxide produced in the fermentation process, wheat flour becomes one of the main raw materials for bread making. [0003] However, due to the difference in human physique, the wheat flour bread suitable for most people has become an unsuitable food for certain groups of people. After some people eat bread made of wheat flour, the bread that enters the human body under the action of digestive enzymes causes the peptides r...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04
Inventor 马涛
Owner 马涛
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com