Fermented rice flour dough for gluten-free baking and making method of pure rice bread

A fermented rice flour and gluten-free technology, which is applied in the field of pure rice bread preparation, can solve the problems of looseness, lack of wheat flour dough characteristics, lack of toughness, elasticity and foamability, etc., and achieve the effect of slowing down aging

Active Publication Date: 2019-04-09
安徽粮食工程职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventor found through experiments that after removing the wheat flour, there will be no ingredients such as wheat bran and gluten protein, and the "dough" prepared by it does not have the characteristics of wheat flour dough, is very loose, lacks toughness, elasticity and foamability, and cannot preparing bread

Method used

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  • Fermented rice flour dough for gluten-free baking and making method of pure rice bread
  • Fermented rice flour dough for gluten-free baking and making method of pure rice bread
  • Fermented rice flour dough for gluten-free baking and making method of pure rice bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A fermented rice flour dough for gluten-free baking. The preparation raw materials include: 80-140 mesh japonica rice flour, water, modified rice dregs protein powder, grape polyphenol extract, sodium hydroxypropyl methylcellulose, and edible salt , white sugar, shortening and dry yeast: the formula is: japonica rice flour 500 g, water 550 g, modified rice dregs protein powder 5 g, grape polyphenol extract 5 g, sodium hydroxypropyl methylcellulose 5 g , edible salt 7.5g, white sugar 10g, skimmed milk powder 5g, shortening 15g, dry yeast 15g.

[0049] Wherein, the molecular weight of the grape polyphenol extract is greater than 1000Da.

[0050] The preparation method of the pure rice bread baked by the fermented rice dough for gluten-free baking is as follows:

[0051] 1. Grind japonica rice by dry method, and screen japonica rice flour of 80~140 mesh.

[0052] The japonica rice that adopts is used as the raw material for preparing rice flour, and the japonica rice var...

Embodiment 2

[0069] A fermented rice flour dough for gluten-free baking, the preparation raw materials include: 80-140 mesh japonica rice flour, water, modified rice dregs protein powder, grape polyphenol extract, white sugar, dry yeast, hydroxypropylmethyl Sodium cellulose, edible salt and shortening, its formula is: japonica rice flour 1000g, water 1000g, white sugar 20g, edible salt 15.5g, skimmed milk powder 10g, shortening 30g, dry yeast 30g, grape polyphenols extraction Product 20g, modified rice dregs protein powder 20g and sodium hydroxypropyl methylcellulose 10g.

[0070] Wherein, the molecular weight of the grape polyphenol extract is greater than 1000Da.

[0071] The preparation method of the pure rice bread baked by the fermented rice dough for gluten-free baking is as follows:

[0072] 1. Grind japonica rice by dry method, and screen japonica rice flour of 80~140 mesh.

[0073] The japonica rice used is used as the raw material for preparing rice flour. The japonica rice var...

Embodiment 3

[0090] A fermented rice flour dough for gluten-free baking, the preparation raw materials include: 80-140 mesh japonica rice flour, water, modified rice dregs protein powder, sorghum polyphenol extract, white sugar, dry yeast, hydroxypropylmethyl Sodium cellulose, edible salt and shortening, the formula is: japonica rice flour 800g, water 900g, white sugar 30g, skimmed milk powder 20g, edible salt 10g, shortening 20g, sorghum polyphenol extract 16g, dry yeast 20g, modified rice dregs protein powder 16g, sodium hydroxypropyl methylcellulose 8g.

[0091] Wherein, the molecular weight of the sorghum polyphenol extract is greater than 1000Da.

[0092] The preparation method of the pure rice bread baked by the fermented rice dough for gluten-free baking is as follows:

[0093] 1. Grind japonica rice by dry method, and screen japonica rice flour of 80~140 mesh.

[0094] The japonica rice used is used as the raw material for preparing rice flour. The japonica rice variety is Northe...

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Abstract

The invention relates to fermented rice flour dough for gluten-free baking and a preparation method of gluten-free pure rice bread, and belongs to the technical field of food processing. Preparation raw materials of the fermented rice flour dough for gluten-free baking comprises: glutinous rice powder of 80 to 140 meshes, modified rice residue protein powder, a plant polyphenol extract, water, edible salt, white granulated sugar, dry yeast and shortening. The preparation method of the pure rice bread comprises: screening the glutinous rice flour of 80 to 140 meshes; modifying the rice slag protein, dissolving the plant polyphenol extract and the dry yeast with water, mixing and stirring the raw materials, fermenting the mixture, putting the mixture into a mold, performing secondary fermentation, and baking to obtain the gluten-free pure rice bread disclosed by the invention. According to the fermented rice flour dough for gluten-free baking and the preparation method of the gluten-freepure rice bread, no gluten and grain protein are added through the combination with the modified rice residue protein powder and the plant polyphenol extract having the molecular weight more than 1,000 Da; the problem on making bread with rice powder is solved by the combination of the modified rice residue protein powder and the plant polyphenol extract; the prepared pure rice bread is similar to general bread in texture.

Description

technical field [0001] The invention relates to the technical field of preparation methods of pure rice bread, in particular to a method for preparing fermented rice dough for gluten-free baking and pure rice bread. Background technique [0002] Bread is rich in nutrients, fluffy in texture, easy to digest, and convenient to eat, and has become the most popular dry yeast fermented food. Wheat flour is used as the main raw material, and dry yeast and other auxiliary materials are added with water to make dough, which is then made through fermentation, shaping, forming, baking and other processes. However, some people have allergic reactions to gluten in wheat, which limits the consumption of wheat products such as bread. This phenomenon is called gluten allergy. [0003] In addition, the nutritional content of bread is relatively simple, and the main components are protein, starch contained in wheat and a large amount of oil added during processing. With the improvement of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/066A21D13/047A21D2/26A21D2/34
CPCA21D2/265A21D2/34A21D13/066A21D13/047
Inventor 徐敏武爱群张瑾丽朱莉娅袁翔宇
Owner 安徽粮食工程职业学院
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