Gluten-free cassava nutritional bread and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A gluten- and cassava-free technology, which is applied in the processing of dough, baking, and baked goods, can solve the problems of low protein content, unsuitable food processing, human poisoning, etc., to increase protein content, solve processing problems, improve viscoelastic effect
Active Publication Date: 2016-04-20
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
View PDF4 Cites 14 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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. ...
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
[0029] Step (1): Wash the fresh cassava, peel it, cut it into 5-6cm strips, and steam it in water for 20 minutes. After taking it out and letting it cool, press lightly, rub the surface with crushed commercially available Angel Saccharomyces cerevisiae (add 2-3% of the mass of cassava), and then add Lactobacillus on the surface of the cassava (add 0.5-1.5% of the mass of cassava) , put into an airtight container, ferment for 2 to 3 days at a humidity of 50 to 60% and a temperature of 27° C., and take it out. At this time, the cassava strips become soft, with a sweet smell, and white microorganisms grow on the surface. The taken out cassava strips are dried in the sun, and ul...
Embodiment 2
[0037] Recipe: cassava fermented whole flour 100g, japonica rice flour 18g, sorghum flour 10.8g, corn starch 18g, soybean protein powder 16g, pea whole flour 8g, yeast 4.8g, salt 2.8g, sugar 12g, olive oil 23g, high fructose syrup 12g, whole egg liquid 30g, water 140g, xanthan gum 3.6g.
[0038] The preparation method is the same as in Example 1.
[0042] Step (1): Wash the fresh cassava under flowing water to remove the sediment, etc., peel it, cut it into thin slices, wash it in water, take it out, drain the water and put it in a blast drying box to dry it, and crush it with a grinder Sieve to get whole cassava flour;
[0043] Step (2): Pour the weighed cas...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
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 ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more