Wheat flour substitute rice flour, and method for manufacturing gluten-free rice flour bread

A production method and technology of rice flour, applied in the direction of dough preparation, pre-baked dough treatment, legume baked food, etc., can solve the problems of unestablished production technology, insufficient expansion degree, difficulty in making bread, etc., and achieve good taste and full Expansion, fine texture effect

Inactive Publication Date: 2017-05-24
NAT AGRI & FOOD RES ORG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the method using plastic foaming technology has problems such as insufficient expansion and reduced taste.
The method of pre-fermentation using rice koji and the method of using protease derived from Bacillus stearothermophilus (Bacillus stearothermophilus) are excellent in increasing the expansion degree and making bread with a fine and soft texture, but pre-fermentation and protease treatment take time, Equipment, so it is difficult to make bread easily in bakeries and at home
[0008] Therefore, the production technology of gluten-free 100% rice flour bread that has good expansion, texture, and taste, and can be easily prepared in bakeries and at home has not yet been established.

Method used

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  • Wheat flour substitute rice flour, and method for manufacturing gluten-free rice flour bread
  • Wheat flour substitute rice flour, and method for manufacturing gluten-free rice flour bread
  • Wheat flour substitute rice flour, and method for manufacturing gluten-free rice flour bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0162]

[0163] (Purpose)

[0164] The relationship between the protease treatment temperature and the expansion properties of 100% rice flour bread produced using the treated rice flour was examined.

[0165] (method)

[0166] Add 210mL of water and 150U / mL of protease to 210g (14% of flour moisture content) of white rice flour (rice variety "Koshihikari"), and knead for 3 minutes with a household mixer (THM280 or THM281, Tescom) to make a dough.

[0167] As a protease, Aspergillus-derived ProteAX (Amano Enzyme) or Bacillus-derived Thermoase (Amano Enzyme) was used. Then, add described protease to the rice flour dough of making, with 25 ℃, 35 ℃, 45 ℃, 47.5 ℃, 50 ℃, 55 ℃, 60 ℃ and 65 ℃ in incubator (MIR-254, Sanyo Electric; only Incubation was carried out at 65°C for 15 hours using ND-420 (Tokyo Rikan Instruments). Each protease was added so that the protease activity in 1 mL of rice flour dough became 150 U. Add 10 g of sugar, 3 g of salt, and 3 g of dry yeast (ルサッフル) t...

Embodiment 2

[0172]

[0173] (Purpose)

[0174] The relationship between the protease treatment time and the swelling properties of 100% rice flour bread produced using the treated rice flour was examined.

[0175] (method)

[0176] The basic method is based on Example 1. Among them, the following points are different from Example 1: "こなだもん" was used as the rice variety, the protease treatment temperature of ProteAX was set to 55°C, and the treatment temperature was set to 2 hours, 6 hours and 15 hours.

[0177] (result)

[0178] show the result in image 3 . As a tendency, the longer the processing time, the more 100% rice flour bread with good overrun and fine texture can be produced. A sufficient degree of expansion was not obtained with a treatment time of 2 hours, and the texture was rough. Based on the above results, the protease treatment time in the method of treating rice flour with protease of the present invention is set to 3 hours or more and 20 hours or less.

Embodiment 3

[0179]

[0180] (Purpose)

[0181] Using the protease-treated rice flour dough of the present invention prepared based on various proteases from various biological species to make 100% rice flour bread, its expansibility and fine texture were verified.

[0182] (method)

[0183] The basic steps are based on Example 1. Specifically, it is as follows. Add 210mL of water and various proteases to 210g (moisture content of flour converted to 14%) of white rice flour (rice variety "こなだもん"), and knead for 3 minutes with a household mixer (THM280 or THM281, Tescom) to make Made rice flour dough (rice flour dough making process and protease mixing process).

[0184]Each protease was added separately, and ProteAX (derived from Aspergillus, Amano Enzyme) was added so that the protease activity in 1 mL of rice flour dough became 150 U, and Protease A (derived from Aspergillus, Amano Enzyme) was added so that the protease activity in 1 mL of rice flour dough became 150 U, and protease...

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PUM

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Abstract

To develop and provide: a rice flour making it possible to easily manufacture, at a bakery or at home, a highly expansible and finely textured 100% rice flour bread; and a method for manufacturing a 100% rice flour bread using the rice flour. Provided are: a rice flour subjected to a preprocess in which rice flour, protease, and water are mixed to manufacture a rice flour dough and the rice flour dough is kept warm at 40 DEG C to less than 60 DEG C for 3-20 hours; and a method for manufacturing a rice flour bread in which the rice flour is used.

Description

technical field [0001] The present invention relates to a method for producing gluten-free rice flour bread using protease-treated rice flour at a predetermined temperature for a predetermined time as a substitute for wheat flour. Background technique [0002] Food allergy is an allergic disease caused by excessive immune response to specific allergens contained in food due to food intake. Most of the symptoms are skin and mucous membrane system symptoms accompanied by itching such as measles, and respiratory symptoms that make breathing difficult, and digestive system symptoms such as diarrhea and vomiting often appear. In addition, as a serious symptom, anaphylactic shock may also appear, and a fatal case is known in the worst case. Therefore, patients with food allergies need to always pay attention to their diet so as not to ingest allergens even in their daily eating life. This has become a mental burden and pressure not only for patients, but also for their families....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D13/04
CPCA21D8/04A21D13/04A21D13/047A21D8/042A21D13/066A21D13/045A21D13/40A21D13/068A21D13/043
Inventor 荒木悦子铃木保宏铃木启太郎滨田茂树
Owner NAT AGRI & FOOD RES ORG
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