Soft portable nutritious rice bread and production method thereof

A technology of rice bread and rice flour, applied in the field of soft convenient and nutritious rice bread, which can solve the problems of prolonging the storage time of rice bread, hindering water migration and loss, etc.

Active Publication Date: 2014-12-10
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The purpose of the present invention is to overcome the defects of the existing rice bread and its production method, and provide a soft rice bread with rich aroma, convenient nutrition and storage resistance and its production method
[0014] In order to solve the technical problems existing in the production of existing rice bread, the present invention makes the rice flour dough without gluten protein have viscoelasticity by adding an appropriate amount of gluten powder and sodium hydroxypropyl methylcellulose (HPMC), and promotes the improvement of gas-holding property. Honeycomb network formation to retain CO produced during fermentation 2 , by adding monoglycerides to wrap starch molecules in the hydrophobic cavity of monoglyceride

Method used

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  • Soft portable nutritious rice bread and production method thereof
  • Soft portable nutritious rice bread and production method thereof
  • Soft portable nutritious rice bread and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0130] Implementation Case 1: Example of Basic Preparation of Rice Bread

[0131] (1) The making of rice flour material:

[0132] Rice (provided by Huanggang Dongpo Grain and Oil Group, Hubei) was washed with running water, soaked at room temperature for 12 hours, refined, sieved the rice slurry, dehydrated and dried to make the water content to 13.5%, crushed, passed through a 100-mesh standard sieve, and obtained rice flour, spare;

[0133] (2) Preparation of cooked powder:

[0134] 1) Take the rice flour material or commercially available potato flour prepared in step (1), and steam it with steam at 100° C. for 30 minutes, so that the degree of gelatinization of the original flour reaches 80%, to obtain gelatinized powder;

[0135] 2) Dried the gelatinized powder, made the water content to 13.2%, pulverized, passed through a 100-mesh standard sieve to obtain cooked powder, and set aside;

[0136] (3) Production of germinated rice flour:

[0137] 1) Wash the rice, disinf...

Embodiment 2

[0159] Embodiment 2: the impact of cooked powder material of different degrees of gelatinization on the storage crystallinity and hardness of rice bread

[0160] Refer to Example 1 for the preparation methods of rice flour, cooked flour and germinated rice flour in this example.

[0161] (1) Weigh each raw and auxiliary material according to the following dosage: 500g of rice flour, 20g of cooked powder, 65g of gluten powder, 125g of white sugar, 50g of butter, 40g of egg, and Brett yeast ZSM-0017g;

[0162] (2) Pass the rice flour and cooked rice flour through a 100-mesh standard sieve, melt the butter into a liquid state at 35°C, beat the eggs into egg liquid, add 3g of white sugar and 10g of warm Boiling water, activated for 10 minutes, to obtain Brettanomyces castel activation solution, set aside;

[0163] (3) Mix the above-mentioned raw and auxiliary materials with flour, add 300g of warm water in total, and knead the dough until the surface of the dough is smooth and no...

Embodiment 3

[0173] Embodiment 3: the application example of different starter

[0174] Refer to Example 1 for the preparation methods of rice flour, cooked flour and germinated rice flour in this example.

[0175] (1) Take each raw and auxiliary material according to the following dosage: rice flour material 500g, cooked potato flour 25g in the cooked powder material, gluten powder 75g, white granulated sugar 125g, butter 50g, egg 45g, Angel active dry yeast (Hubei Yichang, Product of Angel Yeast Co., Ltd.) 7.5g or Brettanomyces custersii ZSM-001 inoculum (patent number: ZL2007100536112) 7.5g or Brettanomyces custersii ZSM-001 inoculum 4.5g + vegetable milk Lactobacillus plantarum ZSM-002 bacterial agent (patent number: ZL2009100638581) 3g;

[0176] (2) Pass the rice flour and cooked potato flour through a 100-mesh standard sieve, melt the butter into a liquid state at 35°C, beat the eggs into egg liquid, add 3g of white sugar and 15g of warm water to the starter in step (1) before use ...

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly relates to soft portable nutritious rice bread and a production method thereof. According to the production method, proper amounts of vital gluten, glycerin monostearate, phosphate, sorbitol, maltitol, hydroxypropyl methylcellulose sodium, transglutaminase, composite phosphate and composite preservative are added to made main ingredients, including rice flour, cooked powder and germinated rice flour, accompanied by white granulated sugar, butter, beaten egg, milk powder and water; yeast or/and lactobacillus plantarum are used as starter cultures; the soft rice bead is made by dough making, fermenting, shaping, final fermenting, baking and finishing. The soft rice bread has the outstanding advantages of prominent rice flavor, soft taste, high nutrition and long shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a soft, convenient and nutritious rice bread and a production method thereof. Background technique [0002] In today's society, people's pace of life is gradually accelerating, and convenience foods such as bread and cakes have become an indispensable part of people's food. Bread has become a popular food due to its good taste, various types, and advantages such as being easy to carry. Currently, wheat flour is one of the main raw materials for traditional bread making. Due to the different physiques of people, some people will cause gastrointestinal allergy after eating wheat (Calvin et al., 2009). At present, the only effective way to treat this disease is to strictly restrict the diet and consume as little or no gluten-containing foods as possible. Food (Fasano and Catassi, 2001). [0003] Rice is one of the world's leading food crops, used as a staple f...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D8/04A23L1/29A23L33/00
Inventor 赵思明赵阿丹熊善柏刘友明牛猛黄汉英胡月来
Owner HUAZHONG AGRI UNIV
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