Gluten-free rice sorghum bread and method of making same

Abstract

The present application provides a kind of gluten-free rice and sorghum bread and its preparation method, it is related to food processing technical field.The gluten-free rice and sorghum bread of the present application takes rice flour, sorghum flour as main raw material, by adding psyllium husk powder, xanthan gum and monoglyceride, the texture of bread is improved, to solve the problem of easy collapse, small specific volume, difficult to produce pore, fragile structure, lack of elasticity, poor taste due to rice flour, sorghum flour and other gluten-free protein cannot form gluten network, the bread made has the characteristics of golden skin, full shape, uniform pore section, delicate and soft taste, rich aroma and the like.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a gluten-free rice and sorghum bread and a preparation method thereof. BACKGROUND

[0002] About 1-2% of people in the world are abnormally sensitive to gluten and have an immune response, causing symptoms such as gastrointestinal discomfort and diarrhea, and severe cases can have complications, affecting human health. This condition is called celiac disease, which cannot be cured by drugs and other methods. At present, the base of people with gluten intolerance is increasing, and gluten-free diet is the best auxiliary treatment method for celiac disease patients.

[0003] The bread industry in China is developing rapidly, but there are few varieties for celiac disease patients with gluten allergy. The main raw material for making gluten-free bread is rice flour, but the rice dough lacks a gluten film, making it difficult to form an effective network structure, which leads to the collapse of rice flour dough during fermentation and baking, affecting the taste and appearance, and gluten-free rice bread is more prone to aging than wheat bread. Therefore, there is an urgent need to invent a gluten-free rice bread that solves the above problems. SUMMARY

[0004] Therefore, the purpose of the present application is to provide a gluten-free rice and sorghum bread and a preparation method thereof, which solves the problem that gluten-free bread is difficult to form an effective network structure due to the absence of gluten protein, resulting in a fragile structure, lack of elasticity, poor taste and other problems.

[0005] In order to achieve the above-mentioned purpose of the application, the present application provides the following technical solutions:

[0006] The present application provides a gluten-free rice and sorghum bread, which comprises the following raw materials by weight: 45-55 parts of rice flour, 45-55 parts of sorghum flour, 22-25 parts of crosslinking agent, 20 parts of corn starch, 50 parts of whole egg liquid, 20 parts of white granulated sugar, 10 parts of butter, 2.5 parts of edible salt, 3.5 parts of baking powder, 2 parts of yeast and 140 parts of water; the crosslinking agent comprises psyllium husk powder, xanthan gum and monoglyceride.

[0007] Preferably, the weight ratio of the psyllium husk powder, xanthan gum and monoglyceride is 20:1-3:1-2.

[0008] The present application also provides a preparation method of the above-mentioned gluten-free rice and sorghum bread, which comprises: mixing rice flour, sorghum flour, whole egg liquid, crosslinking agent, yeast, salt, baking powder and 110 parts of water to obtain a mixed powder; mixing corn starch with 30 parts of water to gelatinize, obtaining gelatinized corn starch, and then mixing with the mixed powder and adding butter to obtain a dough, which is then proofed and baked to obtain the gluten-free rice and sorghum bread.

[0009] Preferably, the temperature of the water is 60℃.

[0010] Preferably, the corn starch gelatinization step comprises: corn starch and water are stirred and heated for gelatinization at a ratio of 1:2 g / mL; the heating temperature is 70℃.

[0011] Preferably, after the butter is added, it further comprises kneading for 10 min.

[0012] Preferably, the temperature of the proofing is 35℃, the relative humidity is 85%, and the time is 20-30 min.

[0013] Preferably, the baking temperature is 180℃ for the top and 170℃ for the bottom, and the time is 20 min.

[0014] Preferably, after the baking, it further comprises cooling, and the cooling time is 1 h.

[0015] Compared with the prior art, the present application has the following beneficial effects:

[0016] The present application provides a gluten-free bread, which takes rice flour and sorghum powder as main raw materials, and is fermented by adding a cross-linking agent psyllium husk powder, xanthan gum and monoglyceride, so as to improve the bread texture, and solve the problems of easy collapse, small specific volume and difficulty in generating pores due to the fact that rice and sorghum do not contain gluten protein to form a gluten network. The gluten-free bread produced has the characteristics of golden skin, full shape, uniform pores in cross-section, delicate and soft taste, and rich aroma. Experimental results show that the specific volume of the bread prepared by the method of the present application is 1.934 ml / g, the hardness is 2830.169 / N, the elasticity is 0.935, the acidity is 2.48°T, the average heat enthalpy value for three days is 415.99 J / g, and the problems of fragile structure, lack of elasticity and poor taste of the gluten-free bread due to the fact that it does not contain gluten protein to form an effective network structure are basically solved. BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 Influence of sorghum powder addition amount on specific volume;

[0018] Figure 2 Influence of sorghum powder addition amount on acidity;

[0019] Figure 3 Influence of sorghum powder addition amount on hardness;

[0020] Figure 4 Influence of sorghum powder addition amount on elasticity;

[0021] Figure 5 Influence of sorghum powder addition amount on heat enthalpy value;

[0022] Figures 1-5Medium-high sorghum powder addition amount refers to the proportion of sorghum powder in main powder (sorghum powder and rice powder);

[0023] Figure 6 Effect of xanthan gum and monoglyceride ratio on volume;

[0024] Figure 7 Effect of xanthan gum and monoglyceride ratio on acidity;

[0025] Figure 8 Effect of xanthan gum and monoglyceride ratio on hardness;

[0026] Figure 9 Effect of xanthan gum and monoglyceride ratio on elasticity;

[0027] Figure 10 Effect of xanthan gum and monoglyceride ratio on heat enthalpy value;

[0028] Figure 11 Effect of psyllium husk powder addition amount on volume;

[0029] Figure 12 Effect of psyllium husk powder addition amount on acidity;

[0030] Figure 13 Effect of psyllium husk powder addition amount on hardness;

[0031] Figure 14 Effect of psyllium husk powder addition amount on elasticity;

[0032] Figure 15 Effect of psyllium husk powder addition amount on heat enthalpy value;

[0033] Figure 16 Bread cross section of Example 1 and Comparative Example 1; left figure is the bread cross section of Example 1, and right figure is the bread cross section of Comparative Example 1;

[0034] Figure 17 Bread hardness comparison of Example 1 and Comparative Example 2;

[0035] Figure 18 Bread gumminess and chewiness comparison of Example 1 and Comparative Example 2;

[0036] Figure 19 Bread elasticity, cohesiveness and resilience comparison of Example 1 and Comparative Example 2;

[0037] Figure 20 Bread volume change comparison of Example 1 and Comparative Example 2;

[0038] Figure 21 Bread cross section comparison of Example 1 and Comparative Example 2.

[0039] Note:Figure 20 and Figure 21 a is the product of the present invention, b is the control bread; Figures 17-21 In the present invention, the product is the bread prepared in Example 1, and the control is the bread prepared in Comparative Example 2. DETAILED DESCRIPTION

[0040] The present invention provides a gluten-free rice and sorghum bread, comprising the following raw materials in parts by weight: rice flour 45-55 parts, sorghum flour 45-55 parts, cross-linking agent 22-25 parts, corn starch 20 parts, whole egg liquid 50 parts, white granulated sugar 20 parts, butter 10 parts, edible salt 2.5 parts, baking powder 3.5 parts, yeast 2 parts, and 140 parts of water; the cross-linking agent comprises psyllium husk powder, xanthan gum, and monoglyceride; the weight ratio of the psyllium husk powder, xanthan gum, and monoglyceride is 20:1-3:1-2.

[0041] The present invention faces the following technical problems:

[0042] First, there are difficulties in the fermentation and baking of rice flour dough. Due to the difficulty in time management during the production process of rice dough, the fermentation, division, molding, and baking time are relatively short, and the production speed of the common wheat flour dough is easy to ferment too fast, resulting in over-fermentation. The bread with over-fermentation will be broken after the internal dough is inflated to the limit during the baking process, causing the bread to collapse, affecting the taste and appearance. The rice flour bread also has some problems during the baking process, such as difficulty in coloring, thick and hard bottom skin, and sticky bread core. The present invention optimizes the formula and production process of the gluten-free rice and sorghum bread.

[0043] Second, the gluten-free rice bread is more prone to aging than the wheat bread. After long-term storage, the surface becomes wrinkled, the bread core becomes solid and tough, loses elasticity, and loses the bread aroma. Bread aging is affected by storage temperature, moisture content, raw materials, and additives, and the main factor is the aging of the starch. Therefore, the present invention will reduce the hardness change during storage by adding a cross-linking agent and analyze the enthalpy of bread aging by DSC calorimeter.

[0044] Third, the most critical problem is the lack of gluten film in the rice dough, which is difficult to form an effective network structure. During the baking process, the internal structure of the rice bread is not strong enough to retain all the gas due to water loss and gas expansion. During baking, it often faces problems such as a large amount of air leakage, surface cracking, collapse, insufficient aroma, and light color, which seriously affect the final quality of the bread. Therefore, the research on the baking process can optimize the quality of the bread to a certain extent. The key technology of gluten-free bread research lies in solving the problems of difficult internal structure formation, insufficient product porosity, and insufficient gas retention rate. In short, it is how to produce and retain gas for the gluten-free rice bread.

[0045] To address the aforementioned issues, this invention incorporates sorghum flour into the raw materials. Sorghum flour contains sorghum prolysin, which may promote the formation of a viscoelastic protein network, exhibiting high elasticity similar to gluten protein, thus aiding in dough fermentation and expansion. Xanthan gum, as a hydrophilic colloid, can control the rheological properties of aqueous systems in emulsions, foams, and suspensions. This property allows it to mimic the structure of gluten, replacing the lack of gluten in gluten-free bread, thereby increasing the bread's texture and moisture content, improving the product's specific volume and overall quality. Furthermore, the combined action of xanthan gum and monoglycerides can interact with starch to form an elastic network structure, giving the dough better and more uniform gas retention. Psyllium husk powder, after absorbing water, helps the dough solidify its internal structure and also contributes to maintaining the stability of the internal pores of gluten-free bread during baking.

[0046] Furthermore, adding an appropriate amount of cornstarch can reduce the hardness and increase the elasticity of bread, effectively improving its sensory properties and increasing consumer acceptance. Simultaneously, the gelatinized starch can absorb the free water in the bread during baking, making the bread less sticky and soft, easier for the body to absorb, and also providing structural support. Compared to bread without added cornstarch, the hardness, crumbliness, elasticity, stickiness, gelatinization, and chewiness are all significantly improved.

[0047] The present invention also provides a method for preparing the above-mentioned gluten-free rice and sorghum bread, comprising: mixing rice flour, sorghum flour, whole egg liquid, crosslinking agent, yeast, salt, baking powder and 110 parts of water to obtain a mixed powder; mixing corn starch with 30 parts of water and gelatinizing it to obtain gelatinized corn starch, mixing it with the mixed powder and adding butter to obtain a dough, and then proofing and baking it to obtain the gluten-free rice and sorghum bread.

[0048] In this invention, the water temperature is preferably 60°C.

[0049] In this invention, the corn starch gelatinization step preferably includes: stirring and heating corn starch and water at a ratio of 1:2 g / mL to gelatinize; the heating temperature is preferably 70°C.

[0050] In this invention, after adding butter, kneading for 10 minutes is also included. More preferably, the mixed materials are placed in a dough mixer and kneaded for 10 minutes at speed 3.

[0051] In the present application, the temperature of the fermentation is preferably 35℃, the relative humidity is preferably 85%, and the time is preferably 20-30min. Too high fermentation temperature will cause a large temperature difference between the inside and outside of the dough, resulting in uneven fermentation of the dough, leading to inconsistent internal structure of the finished bread, with good particles in some places and coarse particles in other places, and also causing excessive evaporation of moisture from the surface of the dough, resulting in surface skin. Too much humidity will result in a dark color of the baked bread, excessive toughness of the surface skin, and the appearance of bubbles, affecting the appearance and eating quality; too little humidity will cause the surface skin to lose elasticity, affecting the expansion of the bread into the oven and the light color of the surface skin, resulting in a lack of luster and many spots. At the same time, the fermentation time also affects the taste of the bread: insufficient fermentation time will cause the bread to shrink after baking, resulting in a small volume of the bread, a layer of crust on the top, and poor taste; too long fermentation time will result in poor internal structure of the bread, sour taste, and short storage time. The present application adjusts the temperature, humidity and time during the fermentation process to make the internal structure of the bread consistent, the toughness of the surface skin moderate, and the taste of the bread improved.

[0052] In the present application, the upper fire during baking is preferably 180℃, the lower fire is preferably 170℃, and the time is preferably 20min. The length of the baking time determines the doneness of the bread, and the specific baking time needs to be determined according to the size of the bread being baked. The baked bread should be full of pores and have no excess moisture. At the same time, during the baking process, the bread will undergo the "Maillard reaction" and "caramelization reaction" to make the bread look more delicious and provide complex and attractive flavors. The baking time of the present application is appropriate, which can make the bread release a large amount of gas in the early stage, fully expand, dry the excess moisture in the later stage, create a crispy crust, and make the internal structure of the bread more uniform.

[0053] In the present application, cooling is preferably included after the baking; the cooling temperature is preferably room temperature, and the time is preferably 1h.

[0054] The raw materials of the present application are not specially limited if the source is not mentioned, and commercially available products in the art can be used.

[0055] The main experimental instruments and equipment involved in the present application are shown in Table 1.

[0056] Table 1 Main experimental instruments and equipment

[0057]

[0058]

[0059] The technical solutions provided by the present application will be described in detail below in conjunction with the examples, but they should not be understood as limiting the scope of protection of the present application.

[0060] Example 1

[0061] Preparation of gluten-free rice sorghum bread

[0062] (1) Accurately weigh 100 g of rice flour, 100 g of sorghum flour, 40 g of psyllium husk powder, 4 g of xanthan gum, 2 g of monoglyceride, 40 g of corn starch, 100 g of whole egg liquid, 40 g of white granulated sugar, 20 g of butter, 5 g of edible salt, 7 g of baking powder, 4 g of yeast, and 280 g of 60℃ water;

[0063] (2) Mix the rice flour, sorghum flour, psyllium husk powder, whole egg liquid, xanthan gum, monoglyceride, yeast, salt, baking powder, and 220 g of water to obtain a mixed powder;

[0064] (3) Stir and heat the corn starch and the remaining water to gelatinize (temperature is 70℃), and gelatinize until translucent;

[0065] (4) Mix the gelatinized starch with the mixed powder, uniformly form a ball, add butter, and put it into a dough mixer, knead for 10 min at 3 gears to form a surface-dry and smooth dough with extensibility and moderate elasticity;

[0066] (5) Divide the dough into 450 g of uniform small dough, shape it, and then load it into a toast mold for proofing. Place it in a proofing room with a proofing temperature of 35℃ and a relative humidity of 85%, and proof it for 25 min. The volume of the proofed dough can reach 80% of the toast mold;

[0067] (6) After proofing, place the dough in an oven with an upper heating temperature of 180℃ and a lower heating temperature of 170℃ for baking, and bake for 20 min;

[0068] (7) Take out the bread with a golden yellow crust, and place it at room temperature for 1 h of standing cooling.

[0069] Example 2

[0070] The specific implementation is the same as that of Example 1, except that the weight of sorghum flour is 30 g and the weight of rice flour is 70 g.

[0071] Example 3

[0072] The specific implementation is the same as that of Example 1, except that the weight of sorghum flour is 40 g and the weight of rice flour is 60 g.

[0073] Example 4

[0074] The specific implementation is the same as that of Example 1, except that the weight of sorghum flour is 60 g and the weight of rice flour is 40 g.

[0075] Example 5

[0076] The specific implementation and example 1 are the same, except that the weight of xanthan gum is 5g, and the weight of monoglyceride is 1g.

[0077] Example 6

[0078] The specific implementation and example 1 are the same, except that the weight of xanthan gum is 3g, and the weight of monoglyceride is 2g.

[0079] Example 7

[0080] The specific implementation and example 1 are the same, except that the weight of xanthan gum is 1g, and the weight of monoglyceride is 1g.

[0081] Example 8

[0082] The specific implementation and example 1 are the same, except that the weight of xanthan gum is 2g, and the weight of monoglyceride is 3g.

[0083] Example 9

[0084] The specific implementation and example 1 are the same, except that no psyllium husk powder is added.

[0085] Example 10

[0086] The specific implementation and example 1 are the same, except that the weight of psyllium husk powder is 10g.

[0087] Example 11

[0088] The specific implementation and example 1 are the same, except that the weight of psyllium husk powder is 30g.

[0089] Example 12

[0090] The specific implementation and example 1 are the same, except that the weight of psyllium husk powder is 40g.

[0091] Experimental example 1

[0092] The specific implementation and example 1 are the same, except that the weight of psyllium husk powder is 40g. Figures 1-15 .

[0093] Among them, the specific implementation and example 1 are the same, except that the weight of psyllium husk powder is 40g.

[0094] The bread texture determination method comprises: placing the sliced gluten-free rice sorghum toast bread into a texture analyzer to determine the bread hardness, elasticity, gumminess, cohesiveness, chewiness, resilience and other related bread texture data. The cylindrical probe TA10 with the smallest contact area with the bread is used to detect the center part of the sliced bread, and the parallel determination is performed twice. The same size and thickness of different slices of the same bread are used in the parallel test, and the average value is taken as the final result. Test parameters: test speed 1 mm / s, trigger force 5 g, deformation 50%.

[0095] The bread acidity is determined according to GB / T 20981-2021 Bread-General requirements.

[0096] The bread aging determination method comprises: sealing and cold storage of the bread sample, taking 10 mg of the bread core after 24, 48 and 72 h of storage, respectively, under the condition of programmed temperature, measuring the endothermic trend of the energy difference between the bread sample and the reference material with the change of temperature, analyzing the aging enthalpy value of the bread sample and drawing the DSC aging enthalpy value curve. The temperature range is 20-120℃, and the temperature is raised at a rate of 10℃ / min. The area of the curve is proportional to the change of the heat enthalpy value, and the lower the peak value of the curve, the lighter the aging degree of the bread sample, and the relatively better the taste.

[0097] From Figure 1 It can be seen that when the sorghum powder addition amount is between 30% and 50%, the specific volume of the bread shows a trend of increase with the increase of the addition amount (p<0.05), and when the sorghum powder addition amount is 50%, the specific volume of the bread is the largest, which is 1.907 mL / g. Since the sorghum powder contains sorghum alcohol-soluble protein, it can promote the formation of viscoelastic protein network and show high elasticity similar to gluten protein, which can assist the dough to expand during fermentation. With the increase of the sorghum powder, the protein network formation capacity is weakened, resulting in poor gas holding capacity of the bread, gradually smaller volume, poor elasticity and toughness, and poor taste of the bread. Therefore, the optimal addition amount of sorghum powder is determined as 50%.

[0098] From Figure 2 It can be seen that when the addition amount of sorghum powder is 70%, the acidity is the highest and meets the requirements of the national standard for bread acidity.

[0099] From Figure 3 It can be seen that with the increase of the addition amount of sorghum powder from 30% to 70%, the hardness of the bread shows a trend of decrease and then increase (p<0.05).

[0100] From Figure 4 It can be seen that when the addition amount of sorghum powder is 50%, the hardness is the lowest; and when the addition amount of sorghum powder is 60%, the elasticity is the highest.

[0101] From Figure 5It can be seen that the measured enthalpy data of the samples show an increasing trend in enthalpy with the increase of sorghum flour proportion. Specifically, the enthalpy value of the sample is lowest when the sorghum flour content is 30%, indicating that the aging of the sample is least significant under this condition. When the sorghum flour content is 50%, the enthalpy value of the sample is at the mean level. Considering both the specific volume and sensory characteristics of the bread, a sorghum flour content of 50% is optimal.

[0102] Depend on Figure 6 It was found that as the amount of xanthan gum added decreased (2.5-1.2g), the specific volume of bread showed a peak trend of first increasing and then decreasing (p<0.05). The specific volume was highest (1.934mL / g) when the amount of xanthan gum added was 2g. When the amount of xanthan gum added was (1.2-2.0g), the specific volume of bread gradually increased. This is because xanthan gum, as a hydrophilic colloid, can control the rheological properties of aqueous systems in emulsions, foams, and suspensions. This property allows it to mimic the gluten structure, thus replacing the gluten-deficient components in gluten-free bread. This increases the texture and moisture content of the bread, and improves the specific volume and texture of the product. The combined effect of xanthan gum and monoglycerides can interact with starch to form an elastic network structure, giving the dough better and more uniform gas retention capacity. When the amount of xanthan gum added is (2.0-2.5g), the specific volume of bread gradually decreases. As the amount of xanthan gum increases, the density of the dough increases, which compresses the space inside the dough to retain gas and reduces the gas-holding capacity.

[0103] Depend on Figure 7 It can be seen that as the amount of xanthan gum added decreases and the amount of monoglyceride added increases, the acidity of the bread gradually increases, which is beneficial to the fermentation of gluten-free rice bread and meets the national standard for bread acidity.

[0104] Depend on Figures 8-9 It can be seen that with the increase of xanthan gum addition (2.5-1.2g), the hardness of bread first decreases and then increases (p<0.05), while the elasticity of bread first increases and then decreases. The data shows that the hardness is lowest when the ratio of xanthan gum to monoglyceride is 3:2, and the elasticity is highest when the ratio is 2:1.

[0105] Depend on Figure 10 It can be seen that as the amount of xanthan gum added decreases and the amount of monoglyceride added increases, the enthalpy value shows a trend of first decreasing and then increasing. The synergistic effect of xanthan gum and monoglyceride can change the textural properties of starch gel and inhibit the long-term retrogradation of starch by reducing the recrystallization of starch granules. When the ratio of xanthan gum to monoglyceride is 2:1, the combined effect of xanthan gum and monoglyceride in inhibiting the retrogradation of gluten-free bread is the best. Considering both the specific volume and sensory characteristics of bread, a ratio of 2:1 for adding xanthan gum to monoglyceride is optimal.

[0106] Depend on Figure 11 It was found that with the increase of psyllium husk powder addition, the specific volume of bread first increased and then decreased (p<0.05). This is because psyllium husk powder, after absorbing water, helps the dough to solidify its internal structure and also helps maintain the stability of the internal pores of gluten-free bread during baking. When the amount of psyllium husk powder added exceeded 20g, both the specific volume and quality of the bread decreased. This is because psyllium husk powder contains a large amount of dietary fiber. Excessive dietary fiber can lead to the deterioration of baked goods quality and crust bloating and cracking.

[0107] Depend on Figure 12 It can be seen that as the amount of psyllium husk powder increased, the acidity of the bread showed a trend of first increasing and then decreasing (p<0.05). The acidity was highest when the amount of psyllium husk powder added was 20g. This indicates that at this amount, the water absorption and retention capacity of psyllium husk powder is most conducive to dough fermentation.

[0108] Depend on Figure 13 and Figure 14 It was found that when 40g of psyllium husk powder was added, the bread had the lowest hardness and the highest elasticity. When 20g of psyllium husk powder was added, the hardness and elasticity were only slightly lower than with 40g. However, when 40g of psyllium husk powder was added, the bread crust was grayish-white and the texture was unpleasant. Therefore, considering both the bread's volume and sensory characteristics, 20g of psyllium husk powder was the optimal amount for bread.

[0109] Depend on Figure 15 It can be seen that the effect of psyllium husk powder addition on enthalpy value shows a trend of first decreasing and then increasing. When the amount of psyllium husk powder added is 20g, the enthalpy value is the lowest, indicating the lowest degree of aging. The higher the amount of psyllium husk powder added, the stronger the water absorption capacity of the sample dough, the denser the texture, and the easier it is to age. In summary, when the amount of psyllium husk powder added is 20g, the bread quality is relatively high.

[0110] Experimental Example 2

[0111] The L-shaped design was created by selecting three factors at three levels (the ratio of sorghum flour to rice flour, the ratio of xanthan gum to monoglycerides, and the amount of psyllium husk powder added). 9 (3 3 Orthogonal experiments were conducted using an orthogonal array (see Table 2) to produce gluten-free rice and sorghum bread. The optimal addition amounts of each factor were determined using sensory evaluation and specific volume indicators, resulting in two optimal solutions. Gluten-free bread was then produced according to these two optimal solutions. The solution with the better performance, based on a comparison of both sensory evaluation and specific volume data, was selected as the final product and its formula represents the optimal combination formula for gluten-free rice and sorghum bread.

[0112] Table 2L 9 (33 )Orthogonal test factors and levels

[0113]

[0114] Sensory evaluation: The sensory evaluation team consisted of 10 students or teachers with food-related professions, and scored from five aspects of skin morphology, tissue morphology, taste, flavor and elasticity. The specific scores were shown in Table 3, and the full score was 100. One highest score and one lowest score were removed, and the average value was the final sensory score of the bread.

[0115] Table 3 Sensory evaluation standard of gluten-free rice and sorghum bread

[0116]

[0117]

[0118] According to the results of Experimental Example 1, the optimal values of the three factors of the amount of sorghum powder added, the ratio of xanthan gum and monoglyceride, and the ratio of psyllium husk powder were determined, and L 9 (3 3 )orthogonal table was designed to make 9 gluten-free rice and sorghum breads. According to the spss analysis of the results of the orthogonal test, see Table 4. The specific volume and sensory score were used as evaluation indexes to obtain two optimal schemes. The two optimal schemes were verified and analyzed to obtain the final formula scheme.

[0119] Table 4 L 9 (3 3 )orthogonal test results

[0120]

[0121]

[0122] From the experimental results in the above table, it can be seen that the specific volume and sensory evaluation of the bread obtained by orthogonal experiment 8 were the highest. According to the experimental results R, the primary and secondary relationships of the specific volume factor of the gluten-free rice bread were A>C>B, and the optimal ratio was A2B2C1. The primary and secondary relationships of the sensory factor were B>C>A, and the optimal ratio was A2B2C3.

[0123] Table 5 Orthogonal optimal ratio test results

[0124]

[0125] The best ratio obtained from the results of two groups of experiments is verified, and it is found that the specific volume and sensory score of A2B2C1 are better than those of A2B2C3, the hardness and elasticity of A2B2C1 are slightly higher than those of A2B2C3, and the acidity of A2B2C1 is lower than that of A2B2C3. The score of A2B2C1 is high in the main evaluation indexes of specific volume and sensory evaluation, and the secondary physicochemical indexes show that A2B2C1 is slightly less excellent than A2B2C3. Therefore, the comprehensive evaluation shows that the best ratio of the gluten-free rice bread is A2B2C1: 50 g of rice flour, 50 g of sorghum flour, 20 g of psyllium husk powder, 2 g of xanthan gum, and 1 g of monoglyceride.

[0126] Experimental Example 3

[0127] Comparison with rice products on the market

[0128] Three types of five rice products on the market are selected, three of which are rice bread, and the remaining two are rice cake and pressed rice cake. The five indicators of sensory score, specific volume, TPA texture analysis, acidity, and aging degree are detected together with the optimal product of the experiment, and the data are summarized to obtain the level of the optimal product of the experiment in the same market competitors, to judge whether it has a competitive advantage. The specific comparison results are shown in Table 6.

[0129] Table 6 Sample comparison

[0130]

[0131] As can be seen from Table 6, the specific volume of the bread of Example 1 of the present application is greater than that of the rice cake and generally less than that of the rice bread. According to the TPA texture data, the elasticity and resilience of the bread of Example 1 are lower than those of the rice cake and greater than those of the other three rice breads. The ingredients of the rice bread on the market all contain wheat flour, which is beneficial to the formation of viscoelastic dough and can better form the organizational structure of the product. However, the rice bread with added wheat flour does not belong to the category of gluten-free bread. Celiac patients will also have allergic reactions to such rice bread products with added wheat flour in proportion. The bread of Example 1 has a larger specific volume than the ordinary rice cake without adding any gliadin and glutenin. This shows that the bread of Example 1 effectively forms a three-dimensional spatial network structure that can replace the gluten structure and has greater elasticity and resilience.

[0132] The data show that the acidity of the five samples and the optimal product of the experiment all meet the national standard. Among the samples, the acidity of the morning Japanese rice bread is the largest, and the acidity of the Marston old-fashioned rice bread is the smallest. At the same time, the acidity of the bread of Example 1 of the present application is generally greater than that of the five samples, which shows that the fermentation effect of the bread is significant, so the bread aroma is the most concentrated and has a rice aroma. The present application overcomes the common problem of insufficient aroma in rice bread.

[0133] Experimental Example 4

[0134] The effects of xanthan gum and monoglycerides on the quality of gluten-free bread

[0135] Based on Example 1, Comparative Example 1 was prepared without the addition of xanthan gum and monoglycerides (other preparations were the same as in Example 1).

[0136] During the preparation process, compared to Comparative Example 1 which did not contain xanthan gum and monoglycerides, the dough of Example 1 of this invention was easier to form into a ball, requiring only about 5 minutes of kneading. The dough of the comparative example could not form a ball quickly during the larger process and required manual kneading to barely form a ball.

[0137] The bread cross-sections of Example 1 and Comparative Example 1 are as follows: Figure 16 As shown.

[0138] Depend on Figure 16 It can be seen that the bread in both Example 1 and Comparative Example 1 has air holes in its internal structure. The bread in Comparative Example 1 contains multiple larger air holes and other smaller air holes are distributed relatively evenly. The bread in Example 1 has few or no large air holes, and the smaller air holes are also evenly and neatly distributed.

[0139] Xanthan gum is a hydrophilic colloid capable of controlling the rheological properties of aqueous systems in emulsions, foams, and suspensions. This property allows it to mimic the structure of gluten, thus replacing the gluten-deficient components in gluten-free bread. This increases the bread's texture and moisture content, improving its specific volume and overall quality. The combined action of xanthan gum and monoglycerides can form an elastic network structure with starch, resulting in better and more uniform gas retention in the dough. Furthermore, the synergistic effect of xanthan gum and monoglycerides can alter the textural properties of starch gels and inhibit long-term starch retrogradation by reducing the recrystallization of starch granules.

[0140] Experimental Example 5

[0141] The formula and preparation method of Comparative Example 2 are as follows: 60 parts rice flour, 15 parts white sugar, 10 parts sodium caseinate, 10 parts butter, 5 parts cooked rice flour, 1 part psyllium husk gum, 1 part yeast, and 60 parts water. Weigh out the white sugar, sodium caseinate, cooked rice flour, psyllium husk gum, and yeast according to the specified weight, and add them to the rice flour to form a mixed powder. Add water and butter to the mixed powder, stir at 270 rpm for 10 minutes until a dough forms, divide the dough into 450g portions, place them in a loaf pan, and proof for 1 hour at 80% humidity and 38℃. Bake at 150℃ for 15 minutes with both top and bottom heat. After baking, cool at room temperature for 60 minutes to obtain the gluten-free rice bread product.

[0142] Comparative Example 2 used psyllium husk gum and sodium caseinate together to help form dough. The amount used was greater than the amount of additives used in Example 1 of this invention.

[0143] The texture of the breads prepared in Example 1 and Comparative Example 2 of this invention was measured, and the specific results are shown in [the table below]. Figures 17-21 .

[0144] Depend on Figures 17-21 It can be seen that, compared to Comparative Example 2, the bread of Example 1 has lower values ​​in the three indicators of hardness, adhesiveness, and chewiness. The bread is softer, more elastic, and has a more refreshing and pleasant texture. The elasticity and stickiness values ​​are higher, making the bread softer yet chewier, refreshing, and not sticky. After baking, the bread of Example 1 basically fills the entire loaf pan, with a larger internal network structure that is evenly distributed throughout the bread. In contrast, the bread of Comparative Example 2 shows almost no significant volume change, and its internal network structure is finer after baking.

[0145] The bread in Example 1 has a hardness and elasticity closer to that of toast, while the bread in Comparative Example 2 has a hardness and elasticity closer to that of rice cake, but unlike rice cake, it does not have a significant volume change during baking, and its internal structure is also more compact.

[0146] From a sensory perspective, the bread in Example 1 is closer to toast, while the bread in Comparative Example 2 is more like soft bread, even resembling steamed cake. The bread in Example 1 has a slight, distinctive aroma, while the bread in Comparative Example 2 has a stronger rice flavor.

[0147] This invention uses rice flour, sorghum flour, xanthan gum, monoglycerides, and psyllium husk powder as raw and auxiliary materials. Comparative experiments were conducted to test indicators such as hardness, elasticity, resilience, and sensory evaluation, ultimately obtaining the optimal formula and process parameters for preparing gluten-free rice and sorghum bread. The bread prepared by this invention has sensory characteristics such as a golden crust, full shape, uniform cross-sectional pores, delicate and soft texture, and rich aroma. This invention's bread helps patients with chylous syndrome to promote the recovery of damaged small intestines and even restore tolerance to dairy products. It also provides a good source of satiety for people who are trying to lose weight and improve their fitness, promoting the product development and application of rice flour, sorghum flour, and psyllium husk powder. The market prospects for this invention's bread are promising, meeting consumer demand for gluten-free rice bread.

[0148] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A gluten-free rice sorghum bread, characterized by, The raw materials include the following components in parts by weight: rice flour 45-55 parts, sorghum flour 45-55 parts, crosslinking agent 22-25 parts, corn starch 20 parts, whole egg liquid 50 parts, white granulated sugar 20 parts, butter 10 parts, edible salt 2.5 parts, baking powder 3.5 parts, yeast 2 parts, and 140 parts of water; the crosslinking agent includes psyllium husk powder, xanthan gum, and monoglyceride; The weight ratio of the psyllium husk powder, the xanthan gum, and the monoglyceride is 20:1-3:1-2.

2. The method of claim 1, wherein the gluten-free rice and sorghum bread is prepared by the steps of: The method comprises the following steps: The rice flour, the sorghum flour, the whole egg liquid, the crosslinking agent, the yeast, the salt, the baking powder, and 110 parts of water are mixed to obtain a mixed powder; the corn starch is mixed with 30 parts of water to obtain gelatinized corn starch, which is mixed with the mixed powder and then the butter is added to obtain a dough, which is subjected to proofing and baking to obtain the gluten-free rice and sorghum bread.

3. The production method according to claim 2, characterized by, The temperature of the water is 60℃.

4. The production method according to claim 2, characterized by, After the butter is added, the dough is kneaded for 10 min.

5. The preparation method according to claim 2, characterized in that, The temperature of the proofing is 35℃, the relative humidity is 85%, and the time is 20-30 min.

6. The preparation method according to claim 2, characterized in that, The baking is performed at 180℃ on the top and 170℃ on the bottom, and the time is 20 min.

7. The preparation method according to claim 2, characterized in that, After the baking, the bread is cooled for 1 h. After the baking, the bread is cooled for 1 h.

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