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Making method of non-wheat bread flour

A production method and technology of bread flour, applied in dough processing, pre-baking dough processing, baking, etc., can solve the problem that the elasticity and toughness cannot meet the requirements of bread making, the content of water-insoluble protein is low, and strong protein cannot be formed Cross-linking and other issues, to achieve the effect of improving cross-linking, rich nutrition, increasing elasticity and toughness

Inactive Publication Date: 2012-08-01
高岚 +1
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AI Technical Summary

Problems solved by technology

[0003] However, the protein properties in rice and miscellaneous grains are not suitable for the production method of bread. The content of water-insoluble protein in it is too low. During the production process of bread, strong protein cross-linking cannot be formed, and the elasticity and toughness cannot be achieved. Requirements for making bread

Method used

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Embodiment Construction

[0019] The present invention is described in detail with examples below.

[0020] In the rice bread production process in this embodiment, the raw materials to be used include the finished product of water-milled powder and the compound enzyme preparation in the above-mentioned materials, and the formula and the proportioning relationship of each component in the formula are: water-milled rice flour 220g (composite Enzyme preparation 6g), water 220g, shortening 20g, white sugar 50g, salt 4g, milk powder 10g, egg 1, active dry yeast 4g.

[0021] In its processing process, first take 220g of water-milled rice flour and 120g of water, and prepare it. After the preparation is completed, adjust the powder, add shortening, white sugar, salt, milk powder, break the eggs and add them together. It is required to put liquid ingredients first (milk powder is dissolved in water and then added), and the powder adjustment time is 30 minutes. Then during the kneading process, active dry yea...

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PUM

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Abstract

The invention provides a making method of a non-wheat bread flour. The method comprises the following steps of: carrying out dipping, grinding, crushing, screening, filter-pressing, crushing, drying and the like on rice products or grains so as to obtain a water milled flour, wherein a complex enzyme preparation is added to the rice products or the grains so that protein cross-linking in the rice and grains is improved, the elasticity and toughness of the protein are enhanced and gas retention properties of rice and grain green embryos are largely enhanced; therefore, a soft and delicious rice and grain bread is produced. The rice and flour bread, which is prepared by the non-wheat bread flour provided by the invention and the complex enzyme preparation used together with the non-wheat bread flour, has the advantages of uniform honeycomb, softness, looseness, good mouth feel and capability of preferably replacing the wheat breads.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for producing non-wheat bread flour in combination with a compound enzyme preparation. Background technique [0002] Generally speaking, wheat bread is the staple food that Westerners are used to eating. Asians are gradually accepting this convenient and quick way of eating under the influence of Western culture. However, Asians (except northern China) who have traditionally used rice and whole grains as their staple food are far less popular with wheat products than the former, and a considerable number of people are allergic to wheat. Therefore, timely introduction of rice and multigrain bread can improve and enrich A staple food for Asians, further catering to their eating habits. [0003] However, the protein properties in rice and miscellaneous grains are not suitable for the production method of bread. The content of water-insoluble protein in it is too low. During th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02C9/04B02B1/04A21D2/36A21D8/04
Inventor 陈奇
Owner 高岚
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