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Making method of gluten-free rice bread and gluten-free rice bread premixed flour used in preparation method

A rice bread, gluten-free technology, applied in the directions of dough preparation, dough processing, application, etc., can solve the problems of complex production process, fast aging, small bread volume, etc., and achieve the effect of good rapid rise performance.

Pending Publication Date: 2020-10-09
斯顿食品原料(苏州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the rice bread currently on the market is added with wheat flour or gluten powder to make up for the fact that there is no gluten in the rice, and the bread is small in size and does not rise enough
Even if some rice bread does not add wheat flour or gluten, it has poor taste, quick aging and complicated production process

Method used

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  • Making method of gluten-free rice bread and gluten-free rice bread premixed flour used in preparation method
  • Making method of gluten-free rice bread and gluten-free rice bread premixed flour used in preparation method
  • Making method of gluten-free rice bread and gluten-free rice bread premixed flour used in preparation method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: A kind of preparation method of gluten-free rice bread and the gluten-free rice bread premix used therefor

[0027] A gluten-free rice bread premix, comprising the following raw materials in parts by weight:

[0028]

[0029] The rice flour is japonica rice flour.

[0030] A preparation method of gluten-free rice bread, wherein the raw material formula of the gluten-free rice bread includes the following raw materials in parts by weight:

[0031]

[0032] Operation method:

[0033] First, dissolve the dry yeast in water at room temperature, the water temperature is about 20-30 degrees, and let it stand for 5 minutes, so that the yeast can fully absorb the water and reach the best state.

[0034] Then add 834 grams of pre-mixed powder, 65 grams of salad oil, and 540 grams of water into the mixing tank, slow for 3 minutes, fast for 5 minutes, and stir to form a ball. This dough does not pull out gluten like regular dough.

[0035] The dough is shap...

Embodiment 2

[0040] Embodiment 2: A kind of preparation method of gluten-free rice bread and the gluten-free rice bread premix used therefor

[0041]

[0042] The preferred technical solution is: the rice flour is japonica rice flour.

[0043] A preparation method of gluten-free rice bread, wherein the raw material formula of the gluten-free rice bread includes the following raw materials in parts by weight:

[0044]

[0045] The preparation method comprises the following steps:

[0046] Step 1: Disperse the dry yeast in water at 20°C, let the dry yeast absorb the water;

[0047] Step 2: Add the yeast obtained in step 1, gluten-free rice bread premix, salad oil and water into the mixing tank, and stir to form a dough;

[0048] Step 3: shape the dough into a circle, then let it rest for 8 minutes, and then shape it into a certain shape;

[0049] Step 4: Put the dough in a proofing box for proofing, the temperature of the proofing box is 35°C, the relative humidity is 82%, and the p...

Embodiment 3

[0053] Embodiment 3: A kind of preparation method of gluten-free rice bread and the gluten-free rice bread premix used therefor

[0054]

[0055]

[0056]The preferred technical solution is: the rice flour is japonica rice flour.

[0057] A preparation method of gluten-free rice bread, wherein the raw material formula of the gluten-free rice bread includes the following raw materials in parts by weight:

[0058]

[0059] The preparation method comprises the following steps:

[0060] Step 1: Disperse the dry yeast in water at 30°C, let the dry yeast absorb the water;

[0061] Step 2: Add the yeast obtained in step 1, gluten-free rice bread premix, salad oil and water into the mixing tank, and stir to form a dough;

[0062] Step 3: shape the dough into a circle, then let it rest for 12 minutes, and then shape it into a certain shape;

[0063] Step 4: Put the dough in a proofing box for proofing, the temperature of the proofing box is 40°C, the relative humidity is 87...

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PUM

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Abstract

The invention discloses a preparation method of gluten-free rice bread and gluten-free rice bread premixed flour used in the preparation method. The gluten-free rice bread is prepared from the following raw materials in parts by weight: 810 to 870 parts of gluten-free rice bread premixed flour, 50 to 80 parts of salad oil, 500 to 600 parts of water and 13 to 18 parts of dry yeast. The gluten-freerice bread has the advantages of being good in taste and white in color.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of gluten-free rice bread and a gluten-free rice bread premix used therein. Background technique [0002] Suzhou rice, Jiangnan flavor "rice". Suzhou is known as the "Land of Fish and Rice" and has a long and splendid farming civilization. Among them, Suzhou's "rice culture" has a long history. It is one of the regions with the earliest origin of rice cultivation and the richest rice cultivation culture in China and even the world. Long ripe, the world is full of "good reputation. Most of the rice on the market can be divided into indica rice, japonica rice, and glutinous rice. Japonica rice has a tighter grain quality, and the starch contains more amylopectin, which is not easy to digest and absorb. Indica rice starch contains more amylose, which is easy to digest and absorb. The texture of glutinous rice is waxy white, opaque, and all of it is am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/18A21D2/16A21D8/04A21D13/047
CPCA21D2/36A21D2/186A21D2/188A21D2/165A21D8/047A21D13/047
Inventor 邱丽
Owner 斯顿食品原料(苏州)有限公司