Gluten-free cassava nutritional bread and preparation method thereof

Abstract

The invention provides gluten-free cassava nutritional bread and a preparation method thereof. The gluten-free cassava nutritional bread is prepared from the following components in parts by weight: 75 to 100 parts of cassava fermented whole meal, 10 to 20 parts of polished round-grained rice meal, 10 to 15 parts of sorghum flour, 15 to 20 parts of corn starch, 12 to 16 parts of soybean protein powder, 5 to 10 parts of whole pea meal, 3.0 to 5.0 parts of yeast, 2.0 to 3.0 parts of table salt, 10 to 15 parts of sugar, 15 to 25 parts of olive oil, 9.0 to 12 parts of fructose syrup, 25 to 35 parts of whole egg pulp, 100 to 145 parts of water and 3 to 4 parts of xanthan gum. According to the bread and the preparation method thereof, the cassava fermented whole meal is adopted to substitute wheat meal used in the conventional production, and the produced cassava bread not only can meet the requirements of the crowd sensitive to gluten, but also solve the problems that a traditional gluten-free fermented and baked product is low in protein content and poor in fermentation property of dough and poor in forming effect. Rich cassava resources of China are effectively utilized, specific excellent values of the cassava resource are reflected, and the problem of increasingly serious food crisis in China is relieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a gluten-free cassava nutritious bread and a preparation method thereof. Background technique [0002] Gluten, commonly known as gluten protein or gluten powder, mainly exists in wheat grains, such as wheat, barley, rye, oats and other seeds, of which wheat has the highest content. In real life, some people are intolerant to gluten. Ingestion of gluten-containing foods will damage the epidermal cells of their intestines, and the small intestinal villi will be damaged, which will seriously affect the digestion and absorption of food nutrients and induce celiac disease , known as gluten allergy. Children with this allergic reaction will experience symptoms such as abdominal distension, diarrhea, vomiting, and constipation, resulting in malnutrition, slow growth, weight loss, and bad temper; adults also show lethargy, fatigue, joint disease, depression, anxiety, and numb ...

AI Technical Summary

Problems solved by technology

Cassava has high nutritional value and is rich in minerals and vitamins. Its calcium, magnesium, iron, and zinc contents can reach several to dozens of times that of wheat. There are two problems in cassava food processing. First, cassava has low protein content. Two cassava contains cyanogenic glycosides, which can produce hydrocyanic acid under the action of enzymes and cause human poisoning, so it is not suitable for direct use in food processing

Images