Making technology of rice flour sponge cake

A technology of sponge cake and production process, applied in baking, baked food, food science, etc., can solve problems such as cake allergies, and achieve the effects of low allergy, high selectivity, and high digestibility

Inactive Publication Date: 2017-01-11
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The present invention aims to solve the problem that existing cakes prepared with whe

Method used

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  • Making technology of rice flour sponge cake

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specific Embodiment approach 1

[0022] The specific embodiment one: the manufacture craft of the rice flour sponge cake of the present embodiment, comprises the following steps:

[0023] 1. Sample weighing: take 90-100 parts by weight of rice noodles, 10-15 parts of pre-cooked gelatinized rice noodles, 40-50 parts of water, 90-110 parts of soft white sugar, 100-120 parts of Egg liquid, 2~3 parts of baking powder and 5~10 parts of sugar-free milk powder;

[0024] 2. Egg beater: first mix the egg liquid, sugar-free milk powder and soft white sugar to dissolve the sugar grains, then put it in the egg beater and beat it at a speed of 90~110r / min for 15~20s, then at 700~900r / min Whip at a speed of 20~30min for 20~30min until it becomes milky white foam;

[0025] 3. Precooked gelatinization: add the precooked gelatinized rice noodles to drinking water, heat to 85~95°C for 8~12 minutes, then cool to 40°C to obtain gelatinized rice noodles;

[0026] 4. Add baking powder: Baking powder is added dispersedly, whipped...

specific Embodiment approach 2

[0031] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is: in step 2, whipping at a speed of 100 r / min for 15-20 s. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0032] Specific embodiment 3: The difference between this embodiment and specific embodiment 1 or 2 is that in step 2, whipping at a speed of 800 r / min for 20-30 min. Others are the same as in the first or second embodiment.

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Abstract

The invention relates to a making technology of a rice flour sponge cake, relates to a making technology of a sponge cake and aims to solve the problem of high probability of allergy caused by cakes prepared from wheat flour. The making technology comprises the following steps: 1, rice flour, precooked and gelatinized rice flour, water, soft sugar, an egg liquid, baking powder and sugar-free milk powder are weighed; 2, the egg liquid, the sugar-free milk powder and the soft sugar are mixed, sugar grains are dissolved, the mixture is agitated at a low speed and then agitated at a high speed until the mixture becomes milky foam; 3, precooking and gelatinization are performed; 4, the baking powder is added and agitated; 5, the rice flour is added in separate times and agitated until the rice flour and the egg liquid are uniformly mixed, and cake paste is obtained; 6, the paste is injected into a mold; 7, baking is performed; 8, the cake is taken out of an oven and cooled. The wheat flour used in traditional bakery is replaced with the gluten-free rice flour, and part of the wheat flour is precooked and gelatinized, so that the viscosity and air holding capacity of the cake paste are improved. A finished product has mild taste, high digestibility and extremely low allergy. The making technology is used for making the sponge cake.

Description

technical field [0001] The invention relates to a manufacturing process of a sponge cake. Background technique [0002] Rice is the largest grain crop in my country, with the largest sown area, the largest total yield, and the highest per unit yield, and plays a leading role in grain production and consumption. my country's rice area ranks second in the world, and its total output ranks first, accounting for about 30% of the global total. Based on my country's current rice production and consumption situation, my country's rice output is large, the consumption form is single, and the industrial conversion rate is low. [0003] In recent years, with the increase of patients with celiac disease and gluten allergy, the development of gluten-free food has attracted more and more attention. According to statistics, patients with celiac disease account for 1% to 2% of the population worldwide. Rice flour is widely used in new gluten-free food products due to its hypoallergenic ...

Claims

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Application Information

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IPC IPC(8): A21D13/80
Inventor 石彦国孙冰玉王丽超刘琳琳
Owner HARBIN UNIV OF COMMERCE
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