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Novel rice bread and processing method

A bread and rice technology, applied in the field of food processing, can solve the problems of loose internal structure, easy regeneration and aging, poor taste, etc., and achieve the effects of improving gluten strength, uniform and fine pores, and saving energy and time.

Inactive Publication Date: 2018-09-28
四川东方主食产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of loose internal structure, easy retrogradation and aging, high hardness and poor taste of the above-mentioned rice bread, the present invention proposes a new type of rice bread and its processing method

Method used

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Embodiment 1

[0028] A novel rice bread, comprising the following components in parts by weight: 60 parts of high-gluten flour, 20 parts of indica rice, 0.8 parts of active dry yeast, 2 parts of stabilizer, 1 part of edible salt, 4 parts of white sugar, 4 parts of butter, 1 part of egg, 0.3 part of bread improver, the stabilizer is composed of xanthan gum and carboxypropyl methylcellulose, the weight ratio of xanthan gum and carboxypropyl methylcellulose is 1:1, the bread The weight ratio of corn starch, soybean protein powder, glucose, vitamin C, calcium sulfate, glucose oxidase, hemicellulase, xylanase, and α-amylase in the improver is 20:10:6:3:2 :0.3:0.2:0.2:0.1.

[0029] The processing method of the novel rice bread of the present embodiment comprises the following steps:

[0030] S1: After cleaning the indica rice, soak it at room temperature for 8 hours, remove it and dry it until the moisture content is 20%, and grind it into 80-mesh rice flour after cooling;

[0031] S2: First mi...

Embodiment 2

[0037] A novel rice bread, comprising the following components in parts by weight: 70 parts of high-gluten flour, 30 parts of indica rice, 1.5 parts of active dry yeast, 4 parts of stabilizer, 3 parts of edible salt, 8 parts of white sugar, 5 parts of butter, 2 parts of eggs, 0.5 part of bread improver, the stabilizer is composed of xanthan gum and carboxypropyl methylcellulose, the weight ratio of xanthan gum and carboxypropyl methylcellulose is 1:1, the bread The weight ratio of corn starch, soybean protein powder, glucose, vitamin C, calcium sulfate, glucose oxidase, hemicellulase, xylanase, and α-amylase in the improver is 20:10:6:3:2 :0.3:0.2:0.2:0.1.

[0038] The processing method of the novel rice bread of the present embodiment comprises the following steps:

[0039] S1: After cleaning the indica rice, soak it at room temperature for 12 hours, remove it and dry it until the water content is 25%, and grind it into 100-mesh rice flour after cooling;

[0040] S2: First ...

Embodiment 3

[0046]A novel rice bread, comprising the following components in parts by weight: 65 parts of high-gluten flour, 25 parts of indica rice, 1 part of active dry yeast, 3 parts of stabilizer, 2 parts of edible salt, 6 parts of white sugar, 4 parts of butter, 1 part of egg, 0.4 part of bread improver, the stabilizer is composed of xanthan gum and carboxypropyl methylcellulose, the weight ratio of xanthan gum and carboxypropyl methylcellulose is 1:1, the bread The weight ratio of corn starch, soybean protein powder, glucose, vitamin C, calcium sulfate, glucose oxidase, hemicellulase, xylanase, and α-amylase in the improver is 20:10:6:3:2 :0.3:0.2:0.2:0.1.

[0047] The processing method of the novel rice bread of the present embodiment comprises the following steps:

[0048] S1: After cleaning the indica rice, soak it at room temperature for 10 hours, remove it and dry it until the water content is 23%, and grind it into 80-mesh rice flour after cooling;

[0049] S2: First mix hig...

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Abstract

The invention discloses novel rice bread and a processing method, and belongs to the technical field of grain processing. The novel rice bread comprises the following components in parts by weight of60-70 parts of high gluten flour, 20-30 parts of rice flour, 0.8-1.5 parts of active dry yeast, 2-4 parts of a stabilizing agent, 1-3 parts of edible salt, 4-8 parts of white granulated sugar, 4-5 parts of butter, 1-2 parts of eggs, and 0.3-0.5 part of a bread modifier. The novel rice bread is good in elasticity and taste, industrialized production is easy to realize, unhulled rice sources can besufficiently used, the application added value of unhulled rice can also be increased, and the novel rice bread has broad application prospect in the technical field of food processing.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and in particular relates to a novel rice bread and a processing method. Background technique [0002] Traditional bread is made of wheat as the main raw material, mixed with white sugar, butter, dry yeast and other ingredients, kneaded and proofed, and then baked at high temperature. More than two-thirds of the population in China takes rice as the main food. In recent years, a lot of related research has been done on rice bread in China. The Chinese invention patent application with the application number 201610440209.9 discloses a rice bread and its preparation method. The invention patent application uses indica rice as the raw material, and makes it into rice milk, and then adds high-gluten flour, dry yeast, white sugar, and salt , butter and eggs, which are kneaded into dough and then fermented and baked; the Chinese invention patent application No. 201110208591.8 discloses a meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D2/22A21D2/18
CPCA21D2/188A21D2/22A21D2/36A21D13/00
Inventor 康建平张星灿钟雪婷刘建华苗苗
Owner 四川东方主食产业技术研究院
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