Gluten-free rice bread and making method thereof

A gluten-free and rice-free technology, which is applied in the field of grain processing, can solve problems affecting product quality, easy dregs, wrinkles, etc., and achieve the effect of facilitating large-scale industrial production, simple process preparation process, and increasing dietary choices

Pending Publication Date: 2019-07-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] During storage, rice bread is prone to skin hardening, wrinkling, tissue aging, reduced elasticity, water loss, and easy dregs, which seriously affect product quality.

Method used

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  • Gluten-free rice bread and making method thereof
  • Gluten-free rice bread and making method thereof
  • Gluten-free rice bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) In terms of parts by mass, weigh 15 parts of white granulated sugar, 10 parts of sodium caseinate, 5 parts of cooked rice flour, 1 part of colloid, and 1 part of yeast, and add them to 58 parts of rice flour to make a mixed powder;

[0049] (2) Add 55 parts of water and 10 parts of butter to the mixed powder, and stir at 500 rpm for 10 minutes to obtain dough;

[0050] (3) said dough is carried out shaping, packing, and the dough after packing is 60g;

[0051] (4) After proofing the dough after packing for 1 hour under the conditions of humidity of 80% and temperature of 38°C, bake and cool for 60 minutes at room temperature to obtain the gluten-free rice bread product, wherein the baked The heating temperature is 150°C, the lower heating temperature is 150°C, and the baking time is 15 minutes.

[0052] Among them, the colloids are HPMC, guar gum, psyllium seed gum, locust bean gum, tara gum, CMC, and xanthan gum. figure 1 . from figure 1 It can be seen that sev...

Embodiment 2

[0054] (1) In terms of parts by mass, weigh 15 parts of white granulated sugar, 10 parts of protein, 5 parts of cooked rice flour, 1 part of psyllium seed gum, and 1 part of yeast, and add them to 58 parts of rice flour to make a mixed powder;

[0055] (2) Add 55 parts of water and 10 parts of butter to the mixed powder, and stir at 500 rpm for 10 minutes to obtain dough;

[0056] (3) said dough is carried out shaping, packing, and the dough after packing is 60g;

[0057] (4) After proofing the dough after packing for 1 hour under the conditions of humidity of 80% and temperature of 38°C, bake and cool for 60 minutes at room temperature to obtain the gluten-free rice bread product, wherein the baked The heating temperature is 150°C, the lower heating temperature is 150°C, and the baking time is 15 minutes.

[0058] Among them, the protein is sodium caseinate, whey protein, ovalbumin, soybean protein isolate, and the finished bread products are obtained, see figure 2 . from...

Embodiment 3

[0060] (1) In terms of parts by mass, weigh 15 parts of white granulated sugar, a certain amount of sodium caseinate, 5 parts of cooked rice flour, 1 part of psyllium seed gum, and 1 part of yeast, and add them to 58 parts of rice flour to make a mixed pink;

[0061] (2) Add 55 parts of water and 10 parts of butter to the mixed powder, and stir at 500 rpm for 10 minutes to obtain dough;

[0062] (3) said dough is carried out shaping, packing, and the dough after packing is 60g;

[0063] (4) After proofing the dough after packing for 1 hour under the conditions of humidity of 80% and temperature of 38°C, bake and cool for 60 minutes at room temperature to obtain the gluten-free rice bread product, wherein the baked The heating temperature is 150°C, the lower heating temperature is 150°C, and the baking time is 15 minutes.

[0064] Among them, the addition amount of sodium caseinate is 5 parts, 7 parts, 10 parts, 12 parts and 15 parts respectively, the results are shown in i...

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Abstract

The invention discloses a gluten-free rice bread and a making method thereof. The gluten-free rice bread comprises rice flour, white granulated sugar, butter, sodium caseinate, cooked rice flour, semen plantaginis gum, yeast and water, wherein the amylose content in the rice flour is 16.3-18.4%, the damaged starch content in the rice flour is 1.08-1.17%, and the retrogradation value of the rice flour is 1110.5-1673.0mPa*s; protein content in the sodium caseinate is 94.04-96.66%, the emulsifying activity index of the sodium caseinate is 80.6-80.8, the emulsifying stability index of the sodium caseinate is 14.0-16.0, and the secondary structure beta-folding content in the sodium caseinate is 46.20-52.04%. The gluten-free rice bread and the making method thereof have the advantages that casein, extruded rice flour and the semen plantaginis gum are used for make dough, the high-quality gluten-free rice bread is made by the dough, a rice bread recipe and the making method, and the defects that the gluten-free rice bread is poor in quality and prone to structure aging during storage are overcome.

Description

technical field [0001] The invention belongs to the technical field of grain processing, in particular to a gluten-free rice bread and a preparation method thereof. Background technique [0002] China's rice production ranks first in the world. Rice is called "the first of the five grains". It is sweet in taste and flat in nature, has the effects of strengthening the spleen and stomach, nourishing the middle and nourishing qi, and making people hear and see well. Rice products in the Chinese market mainly include instant rice, instant porridge, rice noodles, rice milk drinks, rice noodles, rice wine, etc. Fermented products are less. Gluten, that is, gluten protein, is mainly composed of gliadin and glutenin. Gluten-free food refers to a type of food made from gluten-free raw materials (rice, corn, sorghum, etc.); celiac disease is caused by ingestion Autoimmune enteropathy induced by gluten-containing foods (mainly wheat and its products), the incidence of celiac disease i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D2/26A21D2/36
CPCA21D2/263A21D2/36A21D13/047
Inventor 王立吴桐周素梅钱海峰李言王丽丽刘丽娅
Owner JIANGNAN UNIV
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