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Gluten-free germinated brown rice and soybean bread and making method thereof

A technology of germinated brown rice and a production method, which is applied in the directions of dough preparation, dough processing, pre-baked dough processing, etc., can solve the problems of poor cooking property and taste, difficult digestion and absorption, etc. The effect of promoting digestion

Inactive Publication Date: 2016-08-03
JIANGSU VOCATION & TECHNICAL COLLEGE OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, brown rice has a rice bran smell, poor cooking performance and taste, and is not easy to digest and absorb.

Method used

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  • Gluten-free germinated brown rice and soybean bread and making method thereof
  • Gluten-free germinated brown rice and soybean bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take an appropriate amount of brown rice, soak it in four times the volume of 0.1% sodium hypochlorite aqueous solution for 40 minutes, then wash the soaked brown rice with ten times the volume of sterile distilled water, remove the surface moisture of the brown rice, and transfer the brown rice to a white porcelain bottle. The bottom is covered with two layers of gauze, and the top of the brown rice is covered with two layers of gauze. Add an appropriate amount of sterile distilled water to the white porcelain dish to keep the bottom and top gauze moist (the top layer of gauze absorbs water from the bottom gauze through capillary action). Brown rice was germinated for 24 hours at 30°C without light. After the brown rice has germinated, dry it at 60° C. for 24 hours, then pulverize the dried germinated brown rice with a mill, and pass through an 80-mesh sieve to obtain germinated brown rice flour.

[0031] Weigh 2.5 parts of dry active yeast powder, pour into ten times...

Embodiment 2

[0035] Take an appropriate amount of brown rice, soak it in four times the volume of 0.1% sodium hypochlorite aqueous solution for 40 minutes, then wash the soaked brown rice with ten times the volume of sterile distilled water, remove the surface moisture of the brown rice, and transfer the brown rice to a white porcelain bottle. The bottom is covered with two layers of gauze, and the top of the brown rice is covered with two layers of gauze. Add an appropriate amount of sterile distilled water to the white porcelain dish to keep the bottom and top gauze moist (the top layer of gauze absorbs water from the bottom gauze through capillary action). Brown rice was germinated for 36 hours in the absence of light at 25°C. After the brown rice has germinated, dry it at 60° C. for 24 hours, then pulverize the dried germinated brown rice with a mill, and pass through an 80-mesh sieve to obtain germinated brown rice flour.

[0036] Weigh 3 parts of dry active yeast powder, pour into t...

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Abstract

The invention relates to gluten-free germinated brown rice and soybean bread and a making method thereof and belongs to the technical field of food and making methods thereof. The gluten-free germinated brown rice and soybean bread is prepared from, by weight, 80-90 parts of germinated brown rice powder, 10-20 parts of defatted soybean powder, 1-2 parts of hydroxypropyl methyl cellulose, 0.2-0.3 part of xanthan gum, 0.5-1.5 parts of transglutaminase, 2-3 parts of yeast, 5-10 parts of cane sugar, 1-3 parts of salt, 4-6 parts of edible vegetable oil and a proper amount of water. According to the gluten-free germinated brown rice and soybean bread and the making method thereof, the germinated brown rice powder and the defatted soybean powder are used as the main raw materials, no gluten is contained, two types of water-soluble edible gum, namely hydroxypropyl methyl cellulose and xanthan gum, are compounded, the catalytic effect of transglutaminase is added, the nutritious health-care function, the protein biological titer and quality of the bread are improved, and the bread can serve as staple food bread of a patient suffering from gluten-induced enteropathy (celiac sprue) and also can serve as healthy health-maintenance food of ordinary people.

Description

technical field [0001] The invention relates to a gluten-free germinated brown rice soybean bread and a preparation method thereof, belonging to the technical field of food and preparation methods thereof. Background technique [0002] In many countries around the world, bread made from wheat flour has become one of the most common processed foods. Among them, gluten (gluten protein) in wheat flour forms a complex network structure during bread processing. These structures help to retain the gas produced by yeast fermentation, and endow wheat bread with unique sensory characteristics and textures such as elasticity and softness. characteristic. For the vast majority of people, gluten is easily digested by the gastrointestinal tract, but there are still a small number of people who are extremely sensitive to gluten and will have adverse reactions, mainly manifested as diarrhea, abdominal pain, abdominal distension, and nausea. It is called glutenous enteropathy (celiac dise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/04A21D8/04A21D2/36A21D2/18A21D2/16
CPCA21D13/06A21D2/16A21D2/185A21D2/188A21D2/362A21D8/042A21D13/04
Inventor 田林双顾鹏程于伟李逸鹤马栋高悦浦静范进
Owner JIANGSU VOCATION & TECHNICAL COLLEGE OF FINANCE & ECONOMICS
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