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Soybean protein isolate gluten-free rice bread and preparation method thereof

A soybean protein isolate and gluten-free technology, applied in the field of grain processing, can solve the problems of dietary fiber and trace element loss, high water content and starch content, high aging rate of bread, etc., to increase elasticity and product volume, and improve gas retention properties, improving rheology and baking properties

Pending Publication Date: 2021-06-01
HARBIN UNIV OF COMMERCE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with wheat bread, rice bread has higher water content and starch content, higher aging rate of bread, smaller specific volume, and harder skin; moreover, the elimination of gluten protein in raw material flour will cause nutrient deficiency, and deproteinization The process will cause the loss of dietary fiber and trace elements

Method used

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  • Soybean protein isolate gluten-free rice bread and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Present embodiment bread is to be made from following raw material by weight:

[0026] 100g rice flour, 10g buckwheat flour, 5g soybean protein isolate, 20g white sugar, 14g egg, 2g salt, 12g butter, 1g yeast, 60g water.

[0027] The bread of this embodiment is made according to the following steps:

[0028] (1) rice flour is crossed through a 100-mesh sieve;

[0029] (2) Mix rice flour and soybean protein isolate into powder, place in a sealed polyethylene plastic bag, and act under 300MPa for 15 minutes to make a dry material; add 55°C warm water to mix eggs and white sugar into a wet material;

[0030] (3) Put the active dry yeast and the mixture obtained in step (2) into the dough mixer, mix and stir; then add butter, continue to mix and stir to obtain the prepared dough;

[0031] (4) The dough obtained in step (3) is fermented for the first time; wherein the temperature of the first fermentation is 26° C., and the time of the first fermentation is 40 minutes;

...

Embodiment 2

[0035] Present embodiment bread is to be made from following raw material by weight:

[0036] 100g rice flour, 20g buckwheat flour, 10g soybean protein isolate, 22g white sugar, 16g egg, 2.5g salt, 13g butter, 2g yeast, 70g water.

[0037] The bread of this embodiment is made according to the following steps:

[0038] (1) rice flour is crossed through a 100-mesh sieve;

[0039] (2) Mix the rice flour and soybean protein isolate into a powder, put it in a sealed polyethylene plastic bag, and act under 400MPa for 20 minutes to make a dry material; mix the eggs and white sugar with warm water at 55°C to form a wet material;

[0040] (3) Put the active dry yeast and the mixture obtained in step (2) into the dough mixer, mix and stir; then add butter, continue to mix and stir to obtain the prepared dough;

[0041] (4) Take out the fermented dough for the first time obtained in step (3), shape it, and then carry out the first fermentation; wherein the temperature of the first ferm...

Embodiment 3

[0045] Present embodiment bread is to be made from following raw material by weight:

[0046] 100g rice flour, 30g buckwheat flour, 15g soybean protein isolate, 24g white sugar, 18g egg, 3g salt, 15g butter, 2g yeast, 80g water.

[0047] The bread of this embodiment is made according to the following steps:

[0048] (1) rice flour is crossed through a 100-mesh sieve;

[0049] (2) Mix the rice flour and soybean protein isolate into a powder, place it in a sealed polyethylene plastic bag, and act for 25 minutes at 500MPa to make a dry material; mix the eggs and white sugar with warm water at 55°C to form a wet material;

[0050] (3) Put the active dry yeast and the mixture obtained in step (2) into the dough mixer, mix and stir; then add butter, continue to mix and stir to obtain the prepared dough;

[0051] (4) taking out the fermented dough for the first time obtained in the step (3), shaping it, and then carrying out the first fermentation; wherein the temperature of the fi...

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Abstract

The invention discloses soybean protein isolate gluten-free rice bread and a preparation method thereof, and belongs to the technical field of grain processing. The problems that existing gluten-free rice bread is difficult to form, prone to aging, lack of nutrition and the like are solved. The gluten-free rice bread uses rice flour as a main material and soybean protein isolate as a modifier, and comprises buckwheat flour, eggs, white granulated sugar, butter, yeast, water and other raw materials. The mixed flour of the rice flour and the soybean protein isolate is subjected to high-pressure treatment and then forms the dough together with the buckwheat flour, the gluten-free rice bread with good quality is obtained in cooperation with a bread making process, and the defects that the gluten-free rice bread is high in quality, nutritional, prone to aging and the like are overcome.

Description

technical field [0001] The invention relates to soybean protein isolate gluten-free rice bread and a preparation method thereof, belonging to the technical field of grain processing. Background technique [0002] Gluten, that is, gluten protein, is mainly composed of gliadin and glutenin, and is the source of good quality and taste of bread. Celiac disease is an autoimmune enteropathy induced by the intake of gluten-containing foods (mainly wheat and its products). Treatment options; gluten-free food refers to a class of food made from gluten-free raw materials (rice, corn, sorghum, etc.). [0003] Due to the lack of gluten protein in gluten-free rice bread, it is difficult to form a network structure, difficult to shape the dough, poor air holding capacity, less pores inside the bread, and the whole bread is easy to collapse. Compared with wheat bread, rice bread has higher water content and starch content, higher aging rate of bread, smaller specific volume, and harder s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/14A21D2/16A21D2/18A21D2/26A21D2/34A21D2/36A21D8/04
CPCA21D13/06A21D2/36A21D2/181A21D2/266A21D2/34A21D2/14A21D2/165A21D8/047
Inventor 张娜杨杨王冰陈凤莲刘晓飞边鑫谭斌李云辉刘颖杨春华张光石彦国李笑梅任丽琨姚明静胡良术
Owner HARBIN UNIV OF COMMERCE
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