Gluten-free bread with germinated brown rice as raw material and preparation method thereof

A technology for germinated brown rice and germinated brown rice flour is applied in the directions of dough processing, baking, and baked goods, etc., and can solve the problems of poor water-holding, gas-holding elasticity and cohesion, high aging rate of finished products, and difficulty in molding, etc. The preparation method is simple and feasible, the nutritional properties are improved, and the nutritional value is high.

Inactive Publication Date: 2016-09-28
SICHUAN DANONGHE AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The gluten-free food that uses germinated brown rice flour as the main raw material does not contain gluten protein, so it can neither lock water nor embed starch granules, making it difficult to form an effective network structure and shape during the production of gluten-free food. Poor water holding capacity, gas holding capacity, elasticity and cohesion, and high aging rate of finished products greatly restrict its application in flour products, especially in baked cereal products such as bread.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of gluten-free bread with germinated brown rice as raw material, its preparation method comprises the following steps:

[0024] (1) Pretreatment of raw materials: hull the rice to make brown rice, clean the brown rice, disinfect it with 0.1% sodium hypochlorite solution for 30 minutes, then transfer it to clean water for 24 hours at 28°C, and finally soak it at 30 ℃, relative humidity 100%, after 48 hours of germination under dark conditions, dry at 50 ℃, and grind into germinated brown rice flour; wherein the weight ratio of brown rice and 0.1% sodium hypochlorite solution during disinfection is 1:5;

[0025] (2) Mix germinated brown rice flour, buckwheat flour, hydroxypropyl methylcellulose, transglutaminase and calcium citrate in a weight ratio of 85:15:4:1:1;

[0026] (3) Mix 50g of the mixture obtained in step (2) with 55mL of water at a temperature of 95-100°C, and then add 50g of the mixture obtained in step (2) and 55mL of room temperature water in turn a...

Embodiment 2

[0029] A kind of gluten-free bread with germinated brown rice as raw material, its preparation method comprises the following steps:

[0030] (1) Pretreatment of raw materials: Hull the rice to make brown rice, clean the brown rice, disinfect it with 0.1% sodium hypochlorite solution for 25 minutes, then transfer it to clean water for 30 hours at 25°C, and finally soak it at 25°C ℃, relative humidity 100%, after 56 hours of germination under dark conditions, dry at 50 ℃, and grind into germinated brown rice flour; wherein the weight ratio of brown rice and 0.1% sodium hypochlorite solution during disinfection is 1:5;

[0031] (2) Mix germinated brown rice flour, buckwheat flour, hydroxypropyl methylcellulose, transglutaminase and calcium citrate in a weight ratio of 70:30:5:2:1;

[0032] (3) Mix 50g of the mixture obtained in step (2) with 55mL of water at a temperature of 95-100°C, and then add 50g of the mixture obtained in step (2) and 55mL of room temperature water in turn...

Embodiment 3

[0035] A kind of gluten-free bread with germinated brown rice as raw material, its preparation method comprises the following steps:

[0036] (1) Pretreatment of raw materials: Hull the rice to make brown rice, clean the brown rice, sterilize it with 0.1% sodium hypochlorite solution for 30 minutes, then transfer it to clean water for 24 hours at 30°C, and finally soak it at 30 ℃, relative humidity 100%, after 48 hours of germination under dark conditions, dry at 50 ℃, and grind into germinated brown rice flour; wherein the weight ratio of brown rice and 0.1% sodium hypochlorite solution during disinfection is 1:5;

[0037] (2) Mix germinated brown rice flour, buckwheat flour, hydroxypropyl methylcellulose, transglutaminase and calcium citrate in a weight ratio of 80:25:3:1:1;

[0038] (3) Mix 50g of the mixture obtained in step (2) with 55mL of water at a temperature of 95-100°C, and then add 50g of the mixture obtained in step (2) and 55mL of room temperature water in turn a...

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PUM

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Abstract

The invention discloses a gluten-free bread with germinated brown rice as the raw material. The preparation method includes the following steps that 1, raw material pretreatment is carried out, wherein the germinated brown rice is prepared; 2, the germinated brown rice, buckwheat powder, hydroxypropyl methyl cellulose, transglutaminase and calcium citrate are mixed evenly at the weight ratio of (70-90):(10-30):(3-5):(1-3):(1-3); 3, dough is prepared; 4, the dough is fermented for 40-50 min at the temperature of 35-40 DEG C and the relative humidity of 85-90% and finally placed at 170-180 DEG C to be baked for 30-40 min, and the gluten-free bread is obtained. The bread is prepared by adopting the germinated brown rice as the raw material and adding functional processing agents, the nutritive peculiarity of the gluten-free bread can be improved, and meanwhile the problems that in the preparing process of gluten-free food, an effective net structure is difficult to form, forming is difficult, the water holding capacity, the gas holding capacity, the elasticity and the cohesiveness are poor, and the ageing rate of finished products is high are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a gluten-free bread made of germinated brown rice and a preparation method thereof. Background technique [0002] Gluten-free food refers to food produced from natural gluten-free ingredients. The raw materials of gluten-free foods mainly include rice flour, sorghum flour, buckwheat flour and other grain flours and various starches. Gluten, also known as gluten, is mainly composed of glutenin and prolamin, mainly found in grains such as wheat, barley and rye. Gluten is an allergen that can trigger conditions such as celiac disease. Gluten-free food can be used not only for the treatment of celiac disease, but also for the prevention and treatment of rheumatoid arthritis, type 1 diabetes, obesity, insulin resistance, cardiovascular disease and other diseases. In recent years, as my country's economic and social development has become increasingly internationalized, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D2/38
CPCA21D2/36A21D2/38A21D13/00
Inventor 于勇刘庆庆王媚吴剑刘晓英朱松明
Owner SICHUAN DANONGHE AGRI DEV CO LTD
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