Method for preparing pure rice flour bread and pure rice flour bread prepared by same

Abstract

The invention discloses a method for preparing pure rice flour bread and the pure rice flour bread prepared by the same, and relates to the technical field of food production. The method comprises the following steps of: (1) preparing rice flour by using fresh polished round-grained rice; (2) mixing the rice flour and an additive, and adding water and stirring to obtain a dough; (3) covering a preservative film on the prepared dough, standing and reacting; (4) adding water to dissolve a mixture of yeast and sugar, and stirring obtained solution and the dough which is stood and reacted; (5) dividing the dough in which auxiliary materials are added into block doughs, standing and fermenting; (6) spraying steam into a baking oven, regulating relative humidity, and putting the fermented blockdoughs into the baking oven and baking; and (7) cooling at normal temperature to obtain finished pure rice flour bread. By the method, after the additive, namely L-homocysteine is added, the structural performance of glutelin in rice flour can be effectively changed, the gluten strength of the rice flour during water adding can be effectively increased, the gluten structure of the rice flour bread cannot be collapsed in fermentation and baking processes, and finally various properties of the pure rice flour bread are effectively improved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for producing pure rice flour bread and the prepared pure rice flour bread. Background technique [0002] In order to effectively solve the low-protein deficiencies and defects that existing flour bread cannot provide for people suffering from digestive tract diseases, people begin to use rice flour as raw material to make rice flour bread to replace existing flour bread. However, because the protein components of rice flour and flour are quite different, the protein components contained in flour are gliadin and glutenin, which can absorb water to form gluten, while the protein components contained in rice flour are gluten, which cannot be formed when prepared with cold water. Gluten, the rice flour dough prepared with cold water, has no strength, poor toughness, looseness, and is not easy to form a ball. Therefore, adopting the production method of traditional ...

AI Technical Summary

Problems solved by technology

[0002] In order to effectively solve the deficiency and defect of low protein that the existing flour bread cannot provide for people suffering from digestive tract diseases, people began to use rice flour as raw material to make rice flour bread to replace the existing flour bread

However, because the protein components of rice flour and flour are quite different, the protein components contained in flour are gliadin and glutenin, which can absorb water to form gluten, while the protein components contained in rice flour are gluten, which cannot be formed when prepared with cold water. Gluten, the rice flour dough prepared with cold water, has no strength, poor toughness, looseness, and is not easy to form a ball.

Therefore, using the traditional flour bread production method to make rice flour bread, the performance indicators are not ideal, and a good leavening effect cannot be achieved.

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