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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

Active Publication Date: 2012-01-04
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people have studied the production method of rice bread, and there are related reports in patent documents, such as CN201010283802.X, "a kind of rice bread". Disadvantages such as poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention provides a processing method for rice bread, and the method comprises the following steps: (1) preparing rice raw material powder; (2) primarily batching; (3) evenly stirring while adding water; (4) secondarily batching; (5) fermenting; and (6) baking. The rice bread prepared by using the processing method provided by the invention has high nutritive value, is convenient to eat, is not easy to retrograde and age, and tastes good.

Description

technical field [0001] The invention relates to a bread processing method, in particular to a rice bread processing method. Background technique [0002] Bread is a kind of food with high nutritional value and convenient to carry and eat. There are many ways to make bread. Traditional bread is made with wheat flour as the main raw material, mixed with white sugar and other ingredients, kneaded with water, proofed, and baked at high temperature. About 60% of the population in my country takes rice as the staple food. Traditional bread is mainly suitable for people who mainly eat pasta. People who take rice as the staple food are not very accustomed to consuming traditional bread. At present, people have studied the production method of rice bread, and there are related reports in patent documents, such as CN201010283802.X, "a kind of rice bread". Disadvantages such as poor taste. Contents of the invention [0003] The technical problem to be solved by the present inventi...

Claims

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Application Information

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IPC IPC(8): A21D13/04
Inventor 林亲录吴跃吴伟杨涛梁盈肖华西李丽辉王青云
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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