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Peach gum improved gluten-free bread and preparation method thereof

A production method, gluten-free technology, applied in dough processing, baked food with modified ingredients, baking, etc., can solve the problems that gluten-free bread is not widely used, achieve good retention ability, enhance nutrition and quality Effect

Inactive Publication Date: 2018-08-14
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The emulsifier and thickener used in the development of new gluten-free bread is the peach gum with comprehensive nutrition, and it is not widely used in gluten-free bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A gluten-free bread improved by peach gum, the bread is made of the following raw materials in parts by weight: 100g of flour (made by mixing brown rice flour and buckwheat flour at a mass ratio of 1:1), 1g of peach gum powder, and 6g of sugar , salt 3g, active dry yeast 2g, vegetable oil 5ml, water 50ml.

[0024] The gluten-free bread improved by peach gum in this example is made according to the following steps:

[0025] (1) The flour mixed with brown rice flour and buckwheat flour is passed through an 80-mesh sieve;

[0026] (2) Mix the flour, sugar and salt into a dry powder; disperse the peach gum powder with warm water at 55°C to form a solution, add it to the dry powder, and stir evenly;

[0027] (3) Put the active dry yeast and the mixture obtained in step (2) into the dough mixer, stir at a medium speed for 10 minutes, add vegetable oil and continue to stir for 5 minutes to obtain the prepared dough;

[0028] (4) Put the prepared dough into a bread mold for m...

Embodiment 2

[0031] A gluten-free bread improved by peach gum, which is made of the following raw materials in parts by weight: 100g of flour (brown rice flour and buckwheat flour in a mass ratio of 1:2), 3g of peach gum powder, and 12g of sugar , salt 6g, active dry yeast 4g, vegetable oil 10ml, water 80ml.

[0032] The gluten-free bread improved by peach gum in this example is made according to the following steps:

[0033] (1) The flour mixed with brown rice flour and buckwheat flour is passed through a 120 mesh sieve;

[0034] (2) Mix the flour, sugar and salt into a dry powder; disperse the peach gum powder with warm water at 55°C to form a solution, add it to the dry powder, and stir evenly;

[0035] (3) Put the active dry yeast and the mixture obtained in step (2) into the dough mixer, stir at a medium speed for 15 minutes, add vegetable oil and continue stirring for 10 minutes to obtain the prepared dough;

[0036] (4) Put the prepared dough into a bread mold for molding, put it ...

Embodiment 3

[0039] A gluten-free bread improved by peach gum, which is made of the following raw materials in parts by weight: 100g of flour (brown rice flour and buckwheat flour in a mass ratio of 2:1), 2g of peach gum powder, and 8g of sugar , salt 5g, active dry yeast 3g, vegetable oil 8ml, water 70ml.

[0040] The gluten-free bread improved by peach gum in this example is made according to the following steps:

[0041] (1) The flour mixed with brown rice flour and buckwheat flour is passed through a 100-mesh sieve;

[0042] (2) Mix the flour, sugar and salt into a dry powder; disperse the peach gum powder with warm water at 55°C to form a solution, add it to the dry powder, and stir evenly;

[0043] (3) Put the active dry yeast and the mixture obtained in step (2) into the dough mixer, stir at a medium speed for 12 minutes, add vegetable oil and continue to stir for 8 minutes to obtain the prepared dough;

[0044] (4) Put the prepared dough into a bread mold to form it, put it into ...

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Abstract

The invention belongs to the food field and discloses peach gum improved gluten-free bread and a preparation method thereof. The bread is prepared from raw materials by weight as follows: 100 g of flour, 1-3 g of peach gum powder, 6-12 g of sugar, 3-6 g of salt, 2-4 g of active dry yeast, 5-10 ml of vegetable oil and 50-80 ml of water. The flour is a mixture of coarse rice flour and buckwheat flour. The bread is prepared from peach gum matched with materials such as coarse rice flour and buckwheat flour, and the peach gum has the healthcare effects of benefiting qi and blood and reducing bloodsugar. The gluten-free bread is prepared from the coarse rice flour, the buckwheat flour and the like and is safe, healthy, free of gluten and suitable for people sensitive to gluten. The peach gum is a natural thickener and emulsifier and enhances the nutrients and quality of the gluten-free bread.

Description

technical field [0001] The invention belongs to the field of food, in particular to a peach gum-improved gluten-free bread and a preparation method thereof. Background technique [0002] Peach gum, also known as peach oil and peach fat, is mainly composed of polysaccharides, mainly including galactose and arabinose, and is a natural thickener and emulsifier. Traditional Chinese medicine believes that peach gum is flat in nature, sweet and bitter in taste, nourishes qi, harmonizes blood, and quenches thirst. It has good therapeutic effects on symptoms such as bloody stranguria, stone stranguria, and dysentery. [0003] Gluten-free bread is one of the more common gluten-free foods. Since the raw materials of gluten-free food do not contain gluten protein, it is difficult for the dough to form an effective network structure during the food production process, it is not easy to shape, water holding capacity, gas holding capacity, elasticity, cohesion are poor, and the aging rat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/047A21D2/36
CPCA21D13/06A21D2/36A21D13/047
Inventor 钟先锋郭颖媚陈梓琦黄桂东娄雨卓小敏
Owner FOSHAN UNIVERSITY