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Cassava gluten-free bread and preparing method thereof

A technology of bread and cassava, which is applied in baking, baked food with modified ingredients, baked food, etc., can solve the problems of untreatable celiac disease, abnormal immunity and digestive system, etc., and achieve the prevention of cardiovascular disease, rich nutrition and good taste Healthy effect

Inactive Publication Date: 2016-10-12
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Gluten protein peptides are common to the general public and are easily digested by the gastrointestinal tract, but for celiac patients, these gluten protein peptides can trigger an immune response, resulting in abnormalities in the body's immune and digestive systems at the same time
Celiac disease is so far untreatable

Method used

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  • Cassava gluten-free bread and preparing method thereof
  • Cassava gluten-free bread and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A cassava gluten-free bread is made of the following components in parts by weight:

[0025] Edible cassava flour 450 parts, polished rice flour 50 parts, yeast 5 parts, eggs 160 parts, white sugar 25 parts, salt 5 parts, xanthan gum 5 parts, acetate starch 15 parts, pregelatinized starch 15 parts, apple cider vinegar 5 parts, 10 parts of sunflower oil, 410 parts of water.

[0026] The preparation method of cassava gluten-free bread is characterized in that, comprising the following steps:

[0027] (1) Add white granulated sugar and xanthan gum to water and stir evenly, then add eggs, apple cider vinegar and sunflower oil and stir evenly; pour into the baking pan;

[0028] (3) Put whole edible cassava flour, polished rice flour, salt, yeast, acetate starch and pregelatinized starch into a dry container, stir well, make it fully mixed, and pour all into a baking pan;

[0029] (4) Select the appropriate program, adjust it as needed, set the desired degree of baking, bre...

Embodiment 2

[0033] A cassava gluten-free bread is made of the following components in parts by weight:

[0034] 150 parts of whole cassava flour, 350 parts of polished rice flour, 6 parts of yeast, 165 parts of eggs, 30 parts of white sugar, 8 parts of salt, 5 parts of xanthan gum, 20 parts of acetate starch, 20 parts of pregelatinized starch, apple cider vinegar 6 parts, 12 parts of sunflower oil, 430 parts of water.

[0035] The preparation method of cassava gluten-free bread described in this embodiment is the same as that of Embodiment 1, and will not be repeated. Take the obtained cassava gluten-free bread, use the TA.XT.plus physical property tester, under the conditions of the test speed of 1mm / s and the compression degree of 50%, select the TPA mode, and measure the hardness of the cassava gluten-free bread to be 74.608g, The elasticity is 0.960, the bread is very soft and elastic, and the acceptance is good.

Embodiment 3

[0037] A cassava gluten-free bread is made of the following components in parts by weight:

[0038] 150 parts of edible cassava flour, 50 parts of polished rice flour, 3 parts of yeast, 150 parts of eggs, 20 parts of white sugar, 5 parts of table salt, 2 parts of xanthan gum, 15 parts of acetate starch, 15 parts of pregelatinized starch, apple cider vinegar 3 parts, 8 parts of sunflower oil, 380 parts of water.

[0039] The preparation method of cassava gluten-free bread described in this embodiment is the same as that of Embodiment 1, and will not be repeated.

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Abstract

Cassava gluten-free bread is prepared from, by weight, 150-450 parts of edible cassava flour, 50-350 parts of milled rice flour, 3-6 parts of yeast, 150-180 parts of eggs, 80-120 parts of white granulated sugar, 5-10 parts of salt, 2-5parts of xanthan gum, 15-28 parts of starch acetate, 15-28 parts of pregelatinized starch, 3-8 parts of apple vinegar and 380-450 parts of water. The cassava gluten-free bread is rich in nutrition, natural in taste, healthy and suitable for all kinds of people and particular patients with celiac sprue to eat for a long time.

Description

technical field [0001] The invention relates to cassava gluten-free bread and a production method thereof, belonging to the technical field of health food processing. Background technique [0002] Celiac disease, also known as gluten allergy and glutenous enteropathy, has a high incidence in North America, Northern Europe, and Australia, and can occur at any age. The peak age of onset is mainly children and young people, but in recent years, the disease has occurred in the elderly The number of people is increasing. [0003] Generally speaking, after protein enters the gastrointestinal tract, it will be digested into individual amino acids, and then absorbed by the small intestine to become nutrients. However, gluten cannot be completely decomposed into single amino acids, and some small fragments containing several amino acids are retained. Such fragments are called "polypeptides". Gluten protein polypeptides are common to the general public and are easily digested by the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04A21D13/06
CPCA21D13/06A21D13/04
Inventor 陆海勤张丽超谢彩锋古碧李凯杭方学李冬梅李毅花
Owner GUANGXI UNIV