Processing method for rice bread
A processing method and rice technology, applied in baking, baked goods, food science and other directions, can solve the problems of poor taste, unbalanced nutrition, easy regeneration and aging, etc. Effect
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Embodiment 1
[0017] This embodiment includes the following steps:
[0018] (1) Prepare indica rice raw material powder: take edible indica rice, grind it into powder, and pass through a 100-mesh sieve to obtain 10Kg of indica rice raw material powder;
[0019] (2) Primary ingredients: Weigh 1 Kg of wheat flour, 0.3 Kg of wheat gluten (the content of gluten protein in wheat gluten is 80%), 0.1 Kg of baker's yeast, add them to the indica rice raw material powder obtained in step (1), mix Evenly, get a mixture;
[0020] (3) Add water and mix well: Weigh 5Kg of clean water, add it to the primary mixture obtained in step (2), stir evenly, and let stand at room temperature for 10 minutes to make a mixed batter;
[0021] (4) Secondary ingredients: Weigh 0.3Kg of butter, 0.3Kg of shelled eggs, and 0.5Kg of maltose syrup (solid content in maltose syrup is 55%), add them to the mixed batter obtained in step (3), and stir evenly to obtain dough;
[0022] (5) Proofing: Roll and cut the dough obtain...
Embodiment 2
[0026] This embodiment includes the following steps:
[0027] (1) Prepare glutinous rice raw material powder: take edible glutinous rice, grind it into powder, and pass through a 120-mesh sieve to obtain 10Kg of glutinous rice raw material powder;
[0028] (2) Primary ingredients: Weigh 1.2Kg wheat flour, 0.4Kg wheat gluten powder (gluten protein content in wheat gluten powder is 82%), 0.15Kg baker's yeast, add to the glutinous rice raw material powder obtained in step (1), mix Evenly, get a mixture;
[0029] (3) Add water and mix well: Weigh 5.5Kg of clean water, add it to the primary mixture obtained in step (2), stir evenly, and let it stand at room temperature for 12 minutes to make a mixed batter;
[0030] (4) Secondary ingredients: Weigh 0.4Kg butter, 0.4Kg shelled eggs, 0.6Kg maltose syrup (solid content in maltose syrup is 56%), add to the mixed batter obtained in step (3), stir evenly to obtain dough;
[0031] (5) Proofing: Roll and cut the dough obtained in step (...
Embodiment 3
[0035] This embodiment includes the following steps:
[0036] (1) Prepare japonica rice raw material powder: take edible japonica rice, grind it into powder, and pass through a 150-mesh sieve to obtain 10Kg of japonica rice raw material powder;
[0037] (2) Primary ingredients: Weigh 1.5Kg wheat flour, 0.5Kg wheat gluten powder (gluten protein content in wheat gluten powder is 84%), 0.2Kg baker's yeast, add to the japonica rice raw material powder obtained in step (1), mix Evenly, get a mixture;
[0038] (3) Add water and mix well: Weigh 6Kg of clean water, add it to the primary mixture obtained in step (2), stir evenly, and let stand at room temperature for 15 minutes to make a mixed batter;
[0039] (4) Secondary ingredients: Weigh 0.5Kg of butter, 0.5Kg of shelled eggs, and 0.7Kg of maltose syrup (solid content in maltose syrup is 53%), add them to the mixed batter obtained in step (3), and stir evenly to obtain dough;
[0040] (5) Proofing: Roll and cut the dough obtain...
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