Corn gluten-free bread formula and preparation method thereof

Abstract

The invention relates to a corn gluten-free bread formula and a preparation method thereof, corn flour is used as a main raw material, four quality improvers including xanthan gum, guar gum, glutamine transaminase (TG enzyme) and pea protein are selected, and the preparation method is improved according to the characteristics of flavor, texture and the like of corn gluten-free bread. The raw materials of the gluten-free bread contain a large amount of nutritional ingredients such as starch, protein, fat and dietary fibers, and besides, the gluten-free bread also contains rich nutrient substances such as mineral substances and vitamins; the bread improved by the technology has soft taste and strong fragrance of corn.

Description

Technical Field

[0001] The present application relates to a corn gluten-free bread formula and a preparation method thereof, and belongs to the field of food technology processing. Background Art

[0002] Gluten is a protein complex found in wheat, oats and other grain crops. It is a type of allergen that can easily cause autoimmune diseases such as celiac disease, intestinal damage, diarrhea, fatigue, abdominal pain and other symptoms. Gluten-free diet is the main method to control such diseases. Studies have shown that there are currently a single type of gluten-free food in my country, and there are few foods for consumers to choose from. In addition, the existing gluten-free foods still need to be improved in appearance, taste, nutrition and other aspects.

[0003] my country has abundant annual corn production and is an important food source. Corn comes in a variety of varieties. Corn contains a lot of nutrients such as starch, protein, fat and dietary fiber. In addition, it is rich in calcium, iron, magnesium, selenium, vitamins, linoleic acid and other nutritional and health substances. It has high nutritional value and high usable energy. Corn does not contain gluten. Using corn flour as the raw material for making gluten-free food has excellent nutritional and economic value.

[0004] In wheat bread, the gluten protein network is the most important structural basis, which gives the dough unique viscoelasticity and baking quality. Therefore, the production of most gluten-free bread is based on complex formulas formed by combining different ingredients and additives to simulate or replace the gluten protein network. Hydrophilic colloids such as guar gum can form gels to enhance the viscoelasticity, gas retention and hydration capacity of gluten-free dough to promote the expansion of dough during fermentation and baking. However, when guar gum is used in the production of corn gluten-free bread, the pore area is often small and the honeycomb structure performs poorly, resulting in an unstable and hard bread structure. In addition, enzyme preparations are often added in the prior art to improve the taste and texture of bread, but they cannot achieve the ideal taste and shape, and cannot form standardized production technology.

[0005] Therefore, it is urgent to develop a corn gluten-free bread formula and a preparation method thereof, which can not only enhance the stability of the corn gluten-free bread, but also improve its internal structure, so that a good crumb structure is formed inside the bread, making the bread more fluffy and soft. Summary of the invention

[0006] In order to enrich the variety of gluten-free foods, improve the appearance and taste of gluten-free bread, and solve the technical problems that need to be solved in the above-mentioned background technology, the present application provides a corn gluten-free bread formula:

[0007] The main raw material formula is as follows: calculated by weight, it includes 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.1-0.2 parts of xanthan gum, 0.1-0.2 parts of guar gum, 0.3-0.5 parts of glutamine transaminase (TG enzyme), and 1-3 parts of pea protein.

[0008] As a preferred embodiment of the above technical solution, the raw material formula of corn gluten-free bread includes: 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolks, 80 parts of egg whites, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.2 parts of guar gum, 0.5 parts of glutamine transaminase (TG enzyme), and 3 parts of pea protein.

[0009] The present application also provides a method for preparing corn gluten-free bread, comprising the steps of mixing flour, making paste, fermenting, baking, cooling, etc., as follows:

[0010] (1) Mixing powder: 100 parts of corn flour, 40 parts of egg yolk, 2 parts of yeast, 0.1-0.3 parts of xanthan gum, 0.1-0.3 parts of guar gum, 0.3-0.5 parts of transglutaminase (TG enzyme), and 1-3 parts of pea protein are mixed to obtain a premixed powder;

[0011] (2) Making a batter: Add 150 parts of water to the premixed powder to make a smooth batter, mix 80 parts of egg white and 40 parts of white sugar and beat until hard foam (or dry foam), and stir evenly with the batter;

[0012] (3) Fermentation: Pour the obtained batter into a mold and place it in a fermentation box for fermentation for 40 minutes. The fermentation conditions are: humidity 80±5% and temperature 35±2°C;

[0013] (4) Baking: Place the fermented batter in an oven and bake at 140°C for 1 h on the upper and lower heats;

[0014] (5) Cooling: Cooling the mixture at room temperature to obtain corn gluten-free bread.

[0015] Beneficial effects of this application:

[0016] 1. This application is the first attempt to prepare bread ingredients into a sticky, fluid batter, which can enhance gas retention and improve fermentation effect to a certain extent; adding egg white protein to assist in building the network structure of corn gluten-free bread improves the structure of the crumbs inside the bread, making the bread more fluffy and soft. After the formula and method are improved, the bread's rising properties are optimized and the baking volume is significantly increased.

[0017] 2. This application first discovered that the use of hydrophilic colloids, enzyme preparations, and protein agents as corn gluten-free bread improvers can achieve unexpected technical effects of synergistic enhancement. That is, we have tried to combine different types of hydrophilic colloids, enzyme preparations, and protein agents many times, and obtained the optimal combination: the hydrophilic colloid uses a combination of xanthan gum and guar gum, the enzyme preparation uses TG enzyme, and the protein agent uses pea protein, which can improve the appearance, flavor, texture and other characteristics of gluten-free bread. The combination of the above-mentioned improvers can also assist egg white protein in simulating the construction of the internal network structure of bread. The hydrophilic colloid can play an emulsifying and thickening role to improve the texture characteristics of bread; the enzyme preparation can change the microstructure of the dough and improve the acceptability of bread; the protein agent increases the viscoelasticity of food and improves the color of food. The use of the three types of improvers has an improvement effect on the viscoelasticity, specific volume and other characteristics of corn gluten-free bread. The corn gluten-free bread prepared by this raw material ratio has a good comprehensive performance in specific volume, texture, sensory and other aspects, and the bread tastes more fluffy and soft, and the organizational structure is more delicate.

[0018] 3. The specific volume of corn gluten-free bread in Example 1 provided in the present application is relatively large, which is close to the specific volume level of ordinary bread, indicating that the corn gluten-free bread has better fluffiness. Through the experiment of improving agent combination, we found that xanthan gum, guar gum, glutamine transaminase, and pea protein are better than the combination of one or two or three hydrophilic colloids, enzyme preparations, and protein agents used alone.

[0019] 4. The bread of Example 1 has good viscoelasticity and excellent bread texture characteristics, indicating that the bread improved by the improver is fluffy and soft, and has good baking quality. Example 1 shows the best elasticity, and the bread viscosity also reaches a superior level. At the same time, the corn gluten-free bread provided has a large number of pores, a small pore area, a large proportion, and a good honeycomb structure, which can improve the dough microstructure and increase the bread acceptance.

[0020] 5. This application not only studies the effects of different bread recipes on the appearance, internal structure and taste of corn gluten-free bread, but also makes creative efforts in the preparation process. That is, this application first finds that when using the above-mentioned improver formula to prepare corn gluten-free bread, the steps of separating egg yolk and egg white and adding them separately, beating the egg white to a dry foaming state and then adding it to the premixed powder containing egg yolk, combined with low-temperature fermentation and low-temperature baking processes, can achieve a better bread texture structure. Among them, through orthogonal design experiments, we found that the factors affecting the elasticity and CD / (cells / cm 2The optimal solution for the fineness of the pores is to beat the egg white to make dry foam, and then mix it with the premixed powder such as egg yolk; low temperature fermentation conditions: humidity 80±5%, temperature 35±2℃, fermentation 40min; low temperature baking conditions: baking at 140℃ on the upper fire and 140℃ on the lower fire for 1h. The order of influence of each factor is as follows: CD / (cells / cm 2 ) The fineness of pores: A (protein treatment) > C (baking conditions) > B (fermentation conditions); the elasticity of corn gluten-free bread: A (protein treatment) > B (fermentation conditions) > C (baking conditions). BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Process flow diagram of corn gluten-free bread provided for this application.

[0022] Figure 2 An image of the corn gluten-free bread provided for this application.

[0023] Figure 3 The honeycomb structure diagram corresponding to the embodiment and comparison example provided in this application. DETAILED DESCRIPTION

[0024] The following introduces specific implementation cases of the present application to further illustrate the technical method of the present application. Note that the technical method of the present application includes but is not limited to the following implementation cases.

[0025] The raw materials used in this application are all common commercially available raw materials. Figure 1 This is the process flow chart of corn gluten-free bread of this application, Figure 2 This is the appearance of the corn gluten-free bread obtained in Example 1 of the present application. Figure 3 It is a honeycomb structure diagram corresponding to Examples 1-5 and Comparative Examples 1-10 provided in this application.

[0026] Embodiment 1:

[0027] A formula and preparation method of corn gluten-free bread:

[0028] Raw material formula: calculated by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.2 parts of guar gum, 0.5 parts of glutamine transaminase (TG enzyme), and 3 parts of pea protein.

[0029] Preparation method: Prepare according to the following steps:

[0030] (1) Mixing powder: mixing corn flour, egg yolk, yeast, and improvers such as xanthan gum, guar gum, glutamine transaminase (TG enzyme), and pea protein to obtain a premixed powder;

[0031] (2) Making the batter: Add water to the premixed powder to make a smooth batter. Whisk the egg white and sugar until hard foam (dry foam) forms, and stir evenly with the batter;

[0032] (3) Fermentation: Pour the obtained batter into a mold and place it in a fermentation box for fermentation for 40 minutes. The fermentation conditions are: humidity 80±5% and temperature 35±2°C.

[0033] (4) Baking: Place the fermented batter in an oven and bake at 140°C for 1 hour on top and 140°C for 2 hours on bottom.

[0034] (5) Cooling: Cooling the mixture at room temperature to obtain corn gluten-free bread.

[0035] Embodiment 2:

[0036] A formula and preparation method of corn gluten-free bread:

[0037] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.1 parts of xanthan gum, 0.2 parts of guar gum, 0.5 parts of glutamine transaminase (TG enzyme), and 3 parts of pea protein. The preparation method is the same as in Example 1.

[0038] Embodiment 3:

[0039] A formula and preparation method of corn gluten-free bread:

[0040] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.1 parts of guar gum, 0.5 parts of glutamine transaminase (TG enzyme), and 3 parts of pea protein. The preparation method is the same as in Example 1.

[0041] Embodiment 4:

[0042] A formula and preparation method of corn gluten-free bread:

[0043] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.2 parts of guar gum, 0.3 parts of glutamine transaminase (TG enzyme), and 3 parts of pea protein. The preparation method is the same as in Example 1.

[0044] Embodiment 5:

[0045] A formula and preparation method of corn gluten-free bread:

[0046] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.2 parts of guar gum, 0.5 parts of glutamine transaminase (TG enzyme), and 1.0 parts of pea protein. The preparation method is the same as in Example 1.

[0047] Experiment 1: Comparison of the effects of different improver formulas on the appearance, texture and taste of corn gluten-free bread

[0048] Comparative Example 1:

[0049] A formula and preparation method of corn gluten-free bread:

[0050] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of guar gum, 0.5 parts of glutamine aminotransferase (TG enzyme), and 3 parts of pea protein. The preparation method is the same as that of Example 1 (xanthan gum is omitted).

[0051] Comparative Example 2:

[0052] A formula and preparation method of corn gluten-free bread:

[0053] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.5 parts of glutamine aminotransferase (TG enzyme), and 3 parts of pea protein. The preparation method is the same as that of Example 1 (guar gum is omitted).

[0054] Comparative Example 3:

[0055] A formula and preparation method of corn gluten-free bread:

[0056] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.2 parts of guar gum, and 3 parts of pea protein. The preparation method is the same as that of Example 1 (TG enzyme is omitted).

[0057] Comparative Example 4:

[0058] A formula and preparation method of corn gluten-free bread:

[0059] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.2 parts of guar gum, and 0.5 parts of glutamine transaminase (TG enzyme). The preparation method is the same as Example 1 (pea protein is omitted).

[0060] Comparative Example 5:

[0061] A formula and preparation method of corn gluten-free bread:

[0062] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.5 parts of glutamine aminotransferase (TG enzyme), and 3 parts of pea protein. The preparation method is the same as that of Example 1 (xanthan gum and guar gum are omitted).

[0063] Comparative Example 6:

[0064] A formula and preparation method of corn gluten-free bread:

[0065] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of guar gum, and 3 parts of pea protein. The preparation method is the same as that of Example 1 (xanthan gum and TG enzyme are omitted).

[0066] Comparative Example 7:

[0067] A formula and preparation method of corn gluten-free bread:

[0068] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of guar gum, and 0.5 parts of glutamine aminotransferase (TG enzyme). The preparation method is the same as Example 1 (xanthan gum and pea protein are omitted).

[0069] Comparative Example 8:

[0070] A formula and preparation method of corn gluten-free bread:

[0071] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, and 3 parts of pea protein. The preparation method is the same as that of Example 1 (guar gum and TG enzyme are omitted).

[0072] Comparative Example 9:

[0073] A formula and preparation method of corn gluten-free bread:

[0074] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, and 0.5 parts of transglutaminase (TG enzyme). The preparation method is the same as Example 1 (guar gum and pea protein are omitted).

[0075] Comparative Example 10:

[0076] A formula and preparation method of corn gluten-free bread:

[0077] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, and 0.2 parts of guar gum. The preparation method is the same as that of Example 1 (TG enzyme and pea protein are omitted).

[0078] Comparative Example 11:

[0079] A formula and preparation method of corn gluten-free bread:

[0080] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of carrageenan, 0.2 parts of sodium alginate, 0.5 parts of xylanase, and 3 parts of soy protein. The preparation method is the same as in Example 1.

[0081] Comparative Example 12:

[0082] A formula and preparation method of corn gluten-free bread:

[0083] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.2 parts of sodium alginate, 0.5 parts of glutamine aminotransferase (TG enzyme), and 3 parts of soy protein. The preparation method is the same as Example 1.

[0084] Comparative Example 13:

[0085] A formula and preparation method of corn gluten-free bread:

[0086] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of carrageenan, 0.2 parts of guar gum, 0.5 parts of xylanase, and 3 parts of pea protein. The preparation method is the same as in Example 1.

[0087] Comparative Example 14:

[0088] A formula and preparation method of corn gluten-free bread:

[0089] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.2 parts of guar gum, 0.5 parts of xylanase, and 3 parts of soy protein. The preparation method is the same as in Example 1.

[0090] Comparative Example 15:

[0091] A formula and preparation method of corn gluten-free bread:

[0092] Raw material formula: by weight, including 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of carrageenan, 0.2 parts of sodium alginate, 0.5 parts of glutamine aminotransferase (TG enzyme), and 3 parts of pea protein. The preparation method is the same as in Example 1.

[0093] The specific volumes of the corn gluten-free breads prepared in Examples 1 to 5 and Comparative Examples 1 to 15 are compared in Table 1.

[0094] Refer to GB / T 14611-2008 and use the rapeseed replacement method to determine the specific volume. First measure the mass W (g) of the bread to be tested, and then use the rapeseed replacement method to measure the volume of the bread. Take out a large enough instrument with a known volume, pour some rapeseed into it, put in the bread slice, and continue to pour rapeseed until the container is full. Measure the volume of rapeseed with a measuring cylinder, and subtract the volume of rapeseed from the volume of the container to calculate the volume V (mL) of the bread slice. Bread specific volume (mL / g) = V / W. Repeat each measurement three times and take the average value.

[0095] Table 1

[0096]

[0097] As can be seen from the data in Table 1, the specific volume of the corn gluten-free bread provided in the present application is large, which is close to the specific volume level of ordinary bread, indicating that the corn gluten-free bread has good fluffiness, indicating that the improver combination of Examples 1-5 of the present application: xanthan gum, guar gum, glutamine transaminase (TG enzyme), pea protein is better than the combination of one or two or three hydrophilic colloids, enzyme preparations, and protein agents alone. The fluffiness of the corn gluten-free bread made by the ratio of Comparative Examples 1-10 does not reach the level of ordinary bread. The fluffiness of the bread of Comparative Examples 11-15 is inferior to that of Example 1, indicating that the combination of xanthan gum, guar gum, glutamine transaminase (TG enzyme), and pea protein is better than the combination of other hydrophilic colloids, enzyme preparations, and protein agents. Examples 1-5 are breads made with improvers in different proportions. We found that Example 1 is the best example, with a specific volume of 3.7 mL / g, and the specific volumes of the remaining examples are all >3.0 mL / g. When the amount of one of the improvers, xanthan gum, guar gum or pea protein, is reduced, the fluffiness and specific volume of corn gluten-free bread can be significantly reduced.

[0098] The comparison of the texture properties of the corn gluten-free breads prepared in Examples 1 to 5 and Comparative Examples 1 to 15 is shown in Table 2.

[0099] The texture characteristics of bread were determined using the TPA mode of the physical property analyzer, and viscosity and elasticity were selected as evaluation indicators. The physical property analyzer settings were: TA-AACC36 probe, TA-RT-KIT fixture, target value 40%, load 4500g, pre-test speed 1mm / s, test speed 1.00mm / s, and number of cycles 2. Three replicates were measured for each case.

[0100] Table 2

[0101]

[0102] As can be seen from the data in Table 2, the bread in the example has good viscoelasticity and excellent bread texture characteristics, indicating that the bread improved by the improver is fluffy and soft, and has good baking quality. Example 1 shows the best elasticity, and the bread viscosity also reaches a superior level. The experiment found that xanthan gum can significantly increase the viscosity of corn gluten-free bread. When xanthan gum is not added or its dosage is reduced, the viscosity of corn gluten-free bread is significantly reduced; pea protein can significantly increase the elasticity of bread. When its content is reduced or pea protein is not added, the elasticity of the prepared corn gluten-free bread is significantly reduced, the fluffiness and softness of the bread decreases, and the taste is also poor.

[0103] The honeycomb structure of corn gluten-free bread prepared in Examples 1 to 5 and Comparative Examples 1 to 15 is shown in FIG. Figure 3 , Table 3.

[0104] The bread was cooled and cut into 1 cm slices. Full-color photos were taken. The bread slices were cut using image J software. A bread image with a length and width of 3.00 cm was cut out at the center of the bread. The images were processed and the number of pores, average area, and area ratio were used as statistical indicators. Three replicates were measured for each case.

[0105] Table 3

[0106]

[0107] Note: AS, Average size, the average area of ​​each stoma, is the ratio of the total stomatal area to the number of stomata;

[0108] AF, Area fraction, is the ratio of the total pore surface area to the image surface area;

[0109] CD, Cell density, represents the ratio of the total number of pores to the image area, reflects the number of pores per unit area, and can indicate the density of pores;

[0110] As can be seen from the data in Table 3, the corn gluten-free bread provided in Example 1 of the present application has a large number of pores, a small pore area, a large proportion, and a good honeycomb structure, which can improve the dough microstructure and improve the bread acceptance. Among them, Example 1 is the best example, with the largest number of pores and a small average pore area, and a large proportion of pore area, indicating that its cross-section pores are fine and dense, and the honeycomb structure performs best. Among them, when the content of guar gum and TG enzyme is reduced or the above two modifiers are not used, the number of pores in the obtained corn gluten-free bread is small, and the average area value of each pore is large, the honeycomb structure is not good, and the taste of the bread is significantly reduced; for the bread made from the modifiers of different ratios in Examples 1-5, we found that the performance of TG enzyme can significantly affect the number and area of ​​pores in corn gluten-free bread.

[0111] The sensory scoring standard for the prepared corn gluten-free bread of the present invention is shown in Table 4, with a full score of 100 points.

[0112] Table 4

[0113]

[0114]

[0115] The sensory scores (percentage point system) of the corn gluten-free breads prepared in Examples 1 to 5 and Comparative Examples 1 to 15 are shown in Table 5.

[0116] Table 5

[0117]

[0118] It can be seen from the data in Table 4 that the corn gluten-free bread prepared by adding the improver has a better sensory acceptance. The embodiments all obtained high sensory scores, indicating that the subjects have a good preference for corn gluten-free bread and a high acceptance.

[0119] Experiment 2: Comparison of the effects of different production process parameters on the texture of corn gluten-free bread

[0120] The three conditions of protein treatment step A (level 1 is to beat the egg white to dry foam, that is, the same as Example 1, level 2 is the same as Example 1, only the egg white is beaten to wet foam, and level 3 is the same as Example 1, only the egg white is not beaten), fermentation condition B (level 1 is fermentation temperature 40°, humidity 70%, fermentation 30min, level 2 is fermentation temperature 30°, humidity 85%, fermentation 50min, level 3 is the fermentation parameters of Example 1), and baking condition C (level 1 is baking at 160° for 40min, level 2 is baking at 150° for 50min, and level 3 is the baking parameters of Example 1) are used as variables, and elasticity / mm, CD / (cells / cm 2 ) The density of pores is used as an indicator to select the optimal combination, L9(33 )The orthogonal table is shown in Table 6.

[0121] Table 6

[0122]

[0123] From the table above, we can see that the factors that affect corn gluten-free bread CD / (cells / cm 2 ) The optimal solution for the fineness of the pores is A1B3C3, that is, the egg white is beaten into dry foam and then mixed with premixed powder such as egg yolk; low-temperature fermentation conditions: humidity 80±5%, temperature 35±2℃, fermentation for 40min; low-temperature baking conditions: baking at 140℃ on the upper fire and 140℃ on the lower fire for 1h.

[0124] Similarly, the optimal solution to affect the elasticity of corn gluten-free bread is also A1B3C3, that is, the egg white is beaten into dry foam, and then mixed with premixed powder such as egg yolk; low-temperature fermentation conditions: humidity 80±5%, temperature 35±2℃, fermentation for 40min; low-temperature baking conditions: baking at 140℃ on the upper fire and 140℃ on the lower fire for 1h.

[0125] The order of influence of each factor is as follows: CD / (cells / cm 2 ) The fineness of pores: A (protein treatment) > C (baking conditions) > B (fermentation conditions); the elasticity of corn gluten-free bread: A (protein treatment) > B (fermentation conditions) > C (baking conditions).

[0126] The above are preferred embodiments of the present application and do not limit the present application. Within the principles of the present application, all related examples similar to the embodiments should be within the protection scope of the present application.

Claims

1. A corn gluten-free bread formula, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.1-0.2 parts of xanthan gum, 0.1-0.2 parts of guar gum, 0.3-0.5 parts of glutamine aminotransferase and 1-3 parts of pea protein.

2. A corn gluten-free bread recipe according to claim 1, characterized in that: The invention is composed of the following raw materials in parts by weight: 100 parts of corn flour, 40 parts of white sugar, 40 parts of egg yolk, 80 parts of egg white, 150 parts of water, 2 parts of yeast, 0.2 parts of xanthan gum, 0.2 parts of guar gum, 0.5 parts of glutamine transaminase and 3 parts of pea protein.

3. A method for preparing corn gluten-free bread, characterized in that: The steps include: (1) mixing 100 parts of corn flour, 40 parts of egg yolk, 2 parts of yeast, 0.1-0.2 parts of xanthan gum, 0.1-0.2 parts of guar gum, 0.3-0.5 parts of glutamine aminotransferase, and 1-3 parts of pea protein to obtain a premixed powder; (2) Add 150 parts of water to the premixed powder to prepare a smooth batter; (3) Mix 80 parts of egg white and 40 parts of white sugar and beat until hard foam is formed, and stir evenly with the batter in step (2); (4) The batter evenly mixed in step (3) is molded, fermented, baked, and then naturally cooled at room temperature to obtain corn gluten-free bread.

4. The method for preparing corn gluten-free bread according to claim 3, characterized in that: When the premixed powder in step (2) is mixed with water, it should be stirred until a smooth batter is formed; in step (3), the egg white is mixed with white sugar and whipped at high speed with a whisk until the egg white is hard foamed, and the whipped egg white should be added to the batter in step (2) as soon as possible, and stirred evenly to prevent defoaming.

5. The method for preparing corn gluten-free bread according to claim 4, characterized in that: The fermentation in step (4) is carried out by a rapid low-temperature fermentation method. The batter mixed evenly in step (3) is poured into a mold and placed in a fermentation box for fermentation for 40 minutes. The fermentation conditions are: humidity 80±5% and temperature 35±2°C.

6. The method for preparing corn gluten-free bread according to claim 4, characterized in that: The baking in step (4) is carried out at low temperature for a long time, specifically, the fermented batter is placed in an oven and baked at 140° C. for 1 hour under the conditions of upper fire and lower fire of 140° C.

7. Use of a corn gluten-free bread formula according to claim 1 in any of the following items: (1) Application in increasing the specific volume of corn-gluten-free bread; (2) Application in improving the viscoelasticity of corn gluten-free bread; (3) Application in increasing the number of pores and reducing the pore area in corn gluten-free bread; (4) Application in improving the dough microstructure of corn gluten-free bread and increasing the fluffiness and softness of bread.

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