Preparation method of rice bran bread

Abstract

According to the method, rice bran is subjected to stabilization pretreatment through microwave treatment, stabilized rice bran powder is added into wheat flour, dough is prepared, and finished bread is prepared through a specific technology. The invention belongs to the field of food processing, particularly relates to a preparation method of rice bran bread, and aims to provide a preparation method of healthy rice bran bread added with stabilizing powder. Through a series of innovative process steps, dough added with stabilized rice bran powder is prepared, finished bread is prepared through a specific process, and the bread is golden in color, slightly rough in taste compared with common bread, good in elasticity and endowed with different flavors. The rice bran is a by-product in the rice refining process and is low in price, so that the product can improve the additional value and the utilization rate of rice resources, and a direction and a thought are provided for development of new products.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a method for preparing rice bran bread. Background Art

[0002] Bread is one of the most consumed grain and oil baked products in the world, providing rich nutrients for the human body. Most ordinary wheat refined breads on the market can only provide carbohydrates and energy for the human body, but generally lack some essential amino acids, micronutrients, fiber and bioactive compounds, and have a high glycemic index. In today's environment where consumers are increasingly aware of health and nutrition issues, adding plant-based protein and fiber is widely regarded as a way to meet the nutritional and health needs of bread products.

[0003] Rice bran is a byproduct of the rice refining process and is an excellent source of carbohydrates, lipids, proteins and dietary fiber. Rice bran contains high levels of bioactive compounds, including γ-oryzanol, phytosterols and polyphenols. The intake of rice bran has been shown to be associated with the prevention and control of chronic diseases such as diabetes and cardiovascular disease. In addition, rice bran has antioxidant, anti-inflammatory and anti-cancer activities. Rice bran is also rich in fiber, and compared with other fiber sources, rice bran has considerable water binding capacity and less stickiness. Adding rice bran during the bread-making process makes the bread rich in nutrients while having better sensory and texture properties. Summary of the invention

[0004] This study used microwave treatment to stabilize rice bran and added stabilized rice bran powder to wheat flour to make dough and prepare finished bread through a specific process. The bread is golden in color, slightly rougher than ordinary bread, with better elasticity and a different flavor. Since rice bran is a by-product of the rice refining process and is inexpensive, this product can increase the added value and utilization rate of rice resources and provide direction and ideas for the development of new products.

[0005] The preparation method comprises the following steps:

[0006] (1) Prepare raw materials and auxiliary materials. Remove impurities from rice bran powder and treat it in a microwave oven.

[0007] (2) Weigh the required yeast according to the recipe and activate it.

[0008] (3) Weigh the required rice bran powder and high-gluten flour according to the recipe and put them into a bowl, then add the corresponding amount of sugar, milk, egg liquid and water, knead into shape, add salt and yeast, and knead until they are distributed in all parts of the dough; add butter, and knead until the gluten is fully stretched and can be spread out by hand to form a film.

[0009] (4) Place the dough obtained in step (2) into a dough mixer and knead for 20 minutes.

[0010] (5) The dough obtained in step (3) is proofed in a room temperature proofing room for 60 minutes.

[0011] (6) Place the fermented dough into a preheated oven and bake it at a temperature of 180°C for 15 minutes and a bottom temperature of 190-200°C for 15 minutes. Then bake it at a temperature of 190-200°C for 15 minutes and a bottom temperature of 180°C to obtain the finished bread. Take it out and cool it. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 A cross-sectional view of a buckwheat-quinoa composite bread provided by an embodiment of the present invention

[0013] DETAILED DESCRIPTION OF THE DRAWINGS

[0014] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0015] Embodiment 1:

[0016] (1) Prepare raw materials and auxiliary materials. Remove impurities from rice bran powder and treat it in a microwave oven.

[0017] (2) Weigh the required yeast according to the recipe and activate it.

[0018] (3) Weigh the required rice bran powder and high-gluten flour according to the recipe and put them into a bowl, then add the corresponding amount of sugar, milk, egg liquid and water, knead into shape, add salt and yeast, and knead until they are distributed in all parts of the dough; add butter, and knead until the gluten is fully stretched and can be spread out by hand to form a film.

[0019] (4) Place the dough obtained in step (2) into a dough mixer and knead for 20 minutes.

[0020] (5) The dough obtained in step (3) is proofed in a room temperature proofing room for 60 minutes.

[0021] (6) Place the fermented dough into a preheated oven and bake it at a temperature of 180°C for 15 minutes and a bottom temperature of 190-200°C for 15 minutes. Then bake it at a temperature of 190-200°C for 15 minutes and a bottom temperature of 180°C to obtain the finished bread. Take it out and cool it.

Claims

1. The present invention relates to food and provides a method for preparing rice bran bread, which is mainly made from the following raw materials in parts by weight: 20 to 40 parts of rice bran powder, 150 to 200 parts of high-gluten flour, 4 to 5 parts of yeast, 20 to 40 parts of sugar, 1 to 3 parts of salt, 100 to 200 parts of milk, 20 to 30 parts of egg liquid, 15 to 20 parts of butter, and 50 to 100 parts of water.

2. The method for making rice bran bread according to claim 1 is mainly made from the following raw materials: 20g rice bran powder, 180g high-gluten flour, 5g yeast, 30g sugar, 2g salt, 100ml milk, 30ml egg liquid, 20g butter, and 90ml water.

3. A method for preparing rice bran bread according to claim 1 or 2, comprising the following steps: (1) Prepare raw materials and auxiliary materials. Remove impurities from rice bran powder and treat it in a microwave oven. (2) Weigh the required yeast according to the recipe and activate it. (3) Weigh the required rice bran powder and high-gluten flour according to the recipe and put them into a bowl, then add the corresponding amount of sugar, milk, egg liquid and water, knead into shape, add salt and yeast, and knead until they are distributed in all parts of the dough; add butter, and knead until the gluten is fully stretched and can be spread out by hand to form a film. (4) Place the dough obtained in step (2) into a dough mixer and knead for 20 minutes. (5) The dough obtained in step (3) is proofed in a room temperature proofing room for 60 minutes. (6) Place the fermented dough into a preheated oven and bake it at a temperature of 180°C for 15 minutes and a bottom temperature of 190-200°C for 15 minutes. Then bake it at a temperature of 190-200°C for 15 minutes and a bottom temperature of 180°C to obtain the finished bread. Take it out and cool it.

4. The rice bran bread according to claim 3, characterized in that In step (1), the rice bran powder is subjected to a 60-mesh sieve to remove impurities and select usable rice bran powder.

5. The rice bran bread according to claim 3, characterized in that In step (1), the rice bran powder is treated with microwaves at a treatment temperature of 95° C., a microwave action frequency of 6 Hz, and a paving thickness of 3 cm.

6. The rice bran bread according to claim 3, characterized in that In step (2), the yeast activation is to place the dry yeast in a small amount of warm water, weigh an appropriate amount of dry yeast and put it into a clean bowl. Pour a small amount of warm water for activation. The activation temperature is 30-400°C and the activation time is 20 minutes.

7. The rice bran powder in this raw material can be added with any edible ingredients (cereals, nuts, fruits and vegetables, fruits or dried products, etc.).

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