Gluten-free rice bread and preparation method thereof

Abstract

The invention discloses gluten-free rice bread and a preparation method thereof, and relates to the technical field of rice bread preparation, and the gluten-free rice bread comprises rice flour, glutinous rice flour, water, white granulated sugar, milk powder, butter, yeast and edible salt. According to the gluten-free rice bread, any complex modifying agent such as hydrophilic colloid, foreign protein or enzyme preparation does not need to be added, and the quality of the gluten-free rice bread is improved under the extremely simple formula.

Description

Technical Field

[0001] This application relates to the field of rice bread preparation technology, and in particular to a gluten-free rice bread and its preparation method. Background Technology

[0002] Rice, being gluten-free and produced in large quantities, is one of the main ingredients in gluten-free foods. Developing gluten-free rice bread could not only enrich the variety of rice products but also meet the dietary needs of people with gluten allergies (such as those with celiac disease). However, because rice flour cannot form a gluten network, it cannot create a viscoelastic dough, leading to a series of technical challenges in the production of gluten-free rice bread: difficulty in forming an effective network structure, difficulty in shaping, uneven texture, easy collapse, low specific volume, and rapid staling.

[0003] Conventional techniques primarily employ the addition of quality improvers to enhance the quality of gluten-free rice bread. For example, compound improvers such as sage gum, monoglycerides, hydroxypropyl starch, and whey protein are used to improve the bread's specific volume and textural properties; the synergistic effect of additives like rice protein, propylene glycol alginate, and transglutaminase is used to improve the microstructure and quality of rice bread; and soy protein isolate is used as a improver in conjunction with high-pressure processing to improve the formability and anti-aging properties of gluten-free rice bread. While these studies have improved the quality of rice bread to some extent by adding multiple improvers, their complex formulations make it difficult to achieve the same level of quality improvement in gluten-free rice bread with a simplified formula.

[0004] The above content is only used to help understand the technical solution of this application and does not represent an admission that the above content is prior art. Summary of the Invention

[0005] The main purpose of this application is to provide a gluten-free rice bread and its preparation method, which does not require the addition of any complex modifiers such as hydrophilic colloids, exogenous proteins or enzyme preparations, and achieves the improvement of the quality of gluten-free rice bread with a minimal formula.

[0006] To achieve the above objectives, this application proposes a gluten-free rice bread, comprising: rice flour, glutinous rice flour, water, white sugar, milk powder, butter, yeast, and edible salt.

[0007] In one embodiment, the gluten-free rice bread comprises, by weight parts: 760-940 parts rice flour, 60-240 parts glutinous rice flour, 900-1000 parts water, 70-90 parts white sugar, 60-80 parts milk powder, 40-60 parts butter, 10-20 parts yeast, and 5-10 parts edible salt.

[0008] In one embodiment, the mass of the glutinous rice flour is 6% to 24% of the total mass of the mixture of rice flour and glutinous rice flour.

[0009] In one embodiment, the rice flour comprises, by weight, 50 to 150 parts of extruded rice flour.

[0010] In one embodiment, the method for preparing the above-mentioned gluten-free rice bread includes the following steps: Mix rice flour, glutinous rice flour, white sugar, milk powder and salt, add water and stir, add yeast and butter and stir again to get a smooth batter; The uniform batter is subjected to a first fermentation to obtain a fermented batter; The fermented dough is stirred and the air is released, and then fermented a second time to obtain fermented dough; The fermented dough is baked to obtain the gluten-free rice bread.

[0011] In one embodiment, the conditions for the first fermentation include: a temperature of 32~38 ℃, a relative humidity of 85 ± 5%, and a first fermentation time of 25~35 min.

[0012] In one embodiment, the conditions for the second fermentation include: a temperature of 32~38 ℃, a relative humidity of 85 ± 5%, and a second fermentation time of 5~15 min.

[0013] In one embodiment, the baking conditions include: an upper heat temperature of 180~200 ℃, a lower heat temperature of 180~200 ℃, and a baking time of 25~35 min.

[0014] In one embodiment, the rice flour comprises: extruded rice flour, and the processing steps of the extruded rice flour include: Add water to 50-150 parts of rice flour until the moisture content is 20-30%, extrude the mixture, dry it, and then pulverize it to obtain the extruded rice flour.

[0015] In one embodiment, the extrusion treatment conditions include: a first zone temperature of 80~90 ℃, a second zone temperature of 85~95 ℃, and a third zone temperature of 90~100 ℃.

[0016] The technical solutions proposed in this application, including one or more, have at least the following technical effects: using rice flour and glutinous rice flour as core raw materials, and utilizing the high amylopectin content and non-retrogradation characteristics of gluten flour, the quality defects of gluten-free rice bread caused by the lack of gluten protein and inability to form a viscoelastic network in pure rice flour are compensated for. In a minimalist formula system that retains only basic baking ingredients, the core texture and processing quality of gluten-free rice bread are improved through the synergistic effect of gluten flour and rice flour: after absorbing water, glutinous rice flour forms a high-viscosity gel system, which can replace the gluten network to play the role of gas retention and network formation, improving the gas retention of pure rice paste, making its internal structure more delicate and uniform, and its pore structure more regular; at the same time, the addition of glutinous rice flour effectively slows down the hardening of bread caused by moisture loss and starch recrystallization, reduces the rate of hardness change during bread storage, and slows down the bread aging process. This application creatively adopts a single natural ingredient improvement scheme that only adds glutinous rice flour, without adding any complex improvers such as hydrocolloids, exogenous proteins or enzymes. The formula is extremely simple, which improves the textural properties and storage performance of gluten-free rice bread, thus achieving an improvement in the quality of gluten-free rice bread. Attached Figure Description

[0017] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application.

[0018] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a flowchart illustrating the preparation method of gluten-free rice bread according to Example 1 of this application.

[0020] The purpose, features, and advantages of this application will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions in the embodiments of this application will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0022] The following detailed description, with appropriate reference to the accompanying drawings, discloses embodiments of the gluten-free rice bread and its preparation method of this application. However, unnecessary details may be omitted. For example, detailed descriptions of well-known matters and repetitive descriptions of essentially identical structures may be omitted. This is to avoid unnecessarily lengthy descriptions and to facilitate understanding by those skilled in the art. Furthermore, the accompanying drawings and the following description are provided for the purpose of enabling those skilled in the art to fully understand this application and are not intended to limit the subject matter of the claims.

[0023] The "range" disclosed in this application is defined by a lower limit and an upper limit. A given range is defined by selecting a lower limit and an upper limit, which define the boundaries of a particular range. Ranges defined in this way can include or exclude endpoints and can be arbitrarily combined; that is, any lower limit can be combined with any upper limit to form a range. For example, if ranges of 60~120 and 80~110 are listed for a specific parameter, it is also expected that ranges of 60~110 and 80~120 are also included. Furthermore, if minimum range values ​​of 1 and 2 are listed, and if maximum range values ​​of 3, 4, and 5 are listed, then the following ranges are all expected: 1~3, 1~4, 1~5, 2~3, 2~4, and 2~5. In this application, unless otherwise stated, the numerical range "a~b" represents a shortened representation of any combination of real numbers between a and b, where a and b are real numbers. For example, the numerical range "0~5" indicates that all real numbers between "0~5" have been listed in this article; "0~5" is simply a shortened representation of these numerical combinations. Furthermore, when a parameter is stated as an integer ≥2, it is equivalent to disclosing that the parameter is, for example, an integer such as 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, etc.

[0024] Unless otherwise specified, all embodiments and optional embodiments of this application can be combined to form new technical solutions.

[0025] Unless otherwise specified, all technical features and optional technical features of this application may be combined to form new technical solutions.

[0026] Unless otherwise specified, all steps in this application may be performed sequentially or randomly, preferably sequentially. For example, the method includes steps (a) and (b), indicating that the method may include steps (a) and (b) performed sequentially, or it may include steps (b) and (a) performed sequentially. For example, the mention that the method may also include step (c) indicates that step (c) may be added to the method in any order. For example, the method may include steps (a), (b), and (c), or it may include steps (a), (c), and (b), or it may include steps (c), (a), and (b), etc.

[0027] Unless otherwise specified, the terms "comprising" and "including" as used in this application can be open-ended or closed-ended. For example, "comprising" and "including" can mean that other components not listed may also be included, or that only the listed components may be included.

[0028] Unless otherwise specified, the term "or" is inclusive in this application. For example, the phrase "A or B" means "A, B, or both A and B". More specifically, the condition "A or B" is satisfied by any of the following conditions: A is true (or exists) and B is false (or does not exist); A is false (or does not exist) and B is true (or exists); or both A and B are true (or exist).

[0029] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the technical solutions of this application are further described below in conjunction with the accompanying drawings and embodiments. However, this application is not limited to the listed embodiments, but should also include any other well-known modifications within the scope of the claims made in this application.

[0030] The term "an embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of this application. The phrase "in one embodiment" appearing in different places throughout this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0031] To better understand the technical solution of this application, a detailed description will be provided below in conjunction with the accompanying drawings and specific implementation methods.

[0032] Because rice flour cannot form a gluten network, it cannot create a viscoelastic dough, leading to a series of technical challenges in the production of gluten-free rice bread: difficulty in forming an effective network structure, difficulty in shaping, uneven texture, easy collapse, low specific volume, and rapid aging. Current technologies mainly use quality improvers to enhance the quality of gluten-free rice bread, but these formulas are complex and costly. Furthermore, there is limited research on simplified formulas for pure rice systems (without any added gluten, cereal proteins, or enzymes), failing to achieve improved textural properties and storage performance of gluten-free rice bread with minimally sized formulas.

[0033] This application provides a solution using rice flour and glutinous rice flour as core ingredients. Utilizing the high amylopectin content and resistance to retrogradation of glutinous rice flour, it overcomes the quality defects of gluten-free rice bread caused by the lack of gluten protein and inability to form a viscoelastic network in pure rice flour. In a minimalist formula system retaining only basic baking ingredients, the synergistic effect of glutinous rice flour and rice flour improves the core texture and processing quality of gluten-free rice bread: glutinous rice flour forms a high-viscosity gel system after absorbing water, which can replace the gluten network in holding gas and forming a network, improving the gas-holding capacity of pure rice flour paste, making its internal structure more delicate and uniform, and its pore structure more regular; at the same time, the addition of glutinous rice flour effectively slows down the hardening of bread caused by moisture loss and starch recrystallization, reducing the rate of hardness change during bread storage and slowing down the bread aging process. This application creatively adopts a single natural ingredient improvement scheme that only adds glutinous rice flour, without adding any complex improvers such as hydrocolloids, exogenous proteins or enzymes. The formula is extremely simple, which improves the textural properties and storage performance of gluten-free rice bread, thus achieving an improvement in the quality of gluten-free rice bread.

[0034] Based on this, the first aspect of the present application provides a gluten-free rice bread, which includes: rice flour, glutinous rice flour, water, white sugar, milk powder, butter, yeast and edible salt.

[0035] The gluten-free rice bread described in this application refers to a type of rice-based baked product made primarily from rice flour without the addition of any wheat flour, gluten protein, cereal protein, or enzyme preparations. Rice, being free of gluten protein, is an ideal raw material for gluten-free foods, and developing and preparing gluten-free rice bread can meet the dietary needs of people with gluten allergies (such as patients with celiac disease).

[0036] Glutinous rice flour possesses a high proportion of amylopectin (over 95%), a key mechanism by which it improves the quality of gluten-free rice bread. In terms of textural properties, due to the rich branching structure of amylopectin and the weak interaction between double helices, the combination of glutinous rice flour and rice flour effectively enhances the gelatinization stability of the mixture. After gelatinization, it forms a high-viscosity, high-stability gel system, reducing the gelatinization enthalpy change during starch gelatinization. This gel system can partially replace the function of the gluten network, enhancing the stability and gas retention of the dough, reducing collapse and cracking during fermentation and baking, and resulting in more uniform pores and a finer structure inside the bread. Simultaneously, as the amount of glutinous rice flour added increases, the stickiness of the gluten-free rice bread gradually decreases, helping to improve the swallowing experience. The bread's hardness and resilience are also significantly improved, avoiding problems such as roughness and crumbling. In addition, the addition of glutinous rice flour can promote the formation of aroma compounds such as pyrazines (e.g., 2,5-dimethylpyrazine) and furans (e.g., furanones). These two types of aroma compounds are widely present in baked goods and impart characteristic aromas such as nutty, roasted, and caramelized sweetness. At the same time, the formation of ester compounds (e.g., ethyl propionate) is also promoted, giving bread a fruity or sweet aroma. This may be because the addition of glutinous rice flour helps to improve substrate supply and enzyme activity.

[0037] In terms of storage performance, the moisture in gluten-free rice bread mainly consists of strongly bound water and weakly bound water, with relatively little free water. The loss of free water, moisture migration, and starch retrogradation during storage are the core reasons for bread hardening and aging. During storage, free water gradually decreases, and water migrates from a free, mobile state to weakly and strongly bound states. The addition of glutinous rice flour can significantly alter the moisture migration path in the bread system, causing more water to remain in the weakly bound state, inhibiting moisture loss. Simultaneously, by promoting the conversion of more water to the bound state and reducing the molecular migration rate, it hinders the rearrangement and recrystallization of amylose molecules, thus inhibiting starch retrogradation and slowing down the aging process of the bread.

[0038] In one feasible embodiment, the gluten-free rice bread comprises, by weight parts: 760-940 parts rice flour, 60-240 parts glutinous rice flour, 900-1000 parts water, 70-90 parts white sugar, 60-80 parts milk powder, 40-60 parts butter, 10-20 parts yeast, and 5-10 parts salt.

[0039] It should be noted that "parts" refers to parts by mass, and the specific grams in the examples are consistent with the ratio of parts by mass.

[0040] Optionally, the weight of rice flour can be 760 parts, 780 parts, 800 parts, 820 parts, 840 parts, 860 parts, 880 parts, 900 parts, 920 parts, 940 parts, etc.

[0041] Optionally, the weight of glutinous rice flour can be: 60 parts, 80 parts, 100 parts, 120 parts, 140 parts, 160 parts, 180 parts, 200 parts, 220 parts, 240 parts, etc.

[0042] Optionally, the mass fraction of water can be: 900 parts, 910 parts, 920 parts, 930 parts, 940 parts, 950 parts, 960 parts, 970 parts, 980 parts, 990 parts, 1000 parts, etc.

[0043] Optionally, the mass fraction of white sugar can be: 70 parts, 72 parts, 74 parts, 76 parts, 78 parts, 80 parts, 82 parts, 84 parts, 86 parts, 88 parts, 90 parts, etc.

[0044] Optionally, the milk powder can be in the following quantities: 60 parts, 62 parts, 64 parts, 66 parts, 68 parts, 70 parts, 72 parts, 74 parts, 76 parts, 78 parts, 80 parts, etc.

[0045] Optionally, the weight of the butter can be 40 parts, 42 parts, 44 parts, 46 parts, 48 ​​parts, 50 parts, 52 parts, 54 parts, 56 parts, 58 parts, 60 parts, etc.

[0046] Optionally, the mass fraction of yeast can be 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 parts.

[0047] Optionally, the mass fraction of edible salt can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, etc.

[0048] For example, the recipe for gluten-free rice bread is: 88 g rice flour, 12 g glutinous rice flour, 99 g water, 8 g white sugar, 7 g milk powder, 5 g butter, 1.5 g yeast, and 0.8 g salt.

[0049] In one feasible embodiment, the mass of glutinous rice flour is 6% to 24% of the total mass of the mixture of rice flour and glutinous rice flour.

[0050] This application, through experimental research, found that the amount of glutinous rice flour added has a significant impact on the quality of gluten-free rice bread. Adding an appropriate amount of glutinous rice flour (6%–24% of the total content of the mixture of rice flour and glutinous rice flour) can effectively improve the rheological properties of the dough, giving it suitable viscosity and gas-holding capacity. This significantly improves sugar source release efficiency, enhances yeast fermentation activity, and ensures sufficient gas production during fermentation, which is beneficial for increasing bread volume and achieving a uniform and delicate internal structure. Secondly, the addition of an appropriate amount of glutinous rice flour significantly improves the bread's hardness and resilience. The high amylopectin content in glutinous rice flour makes the bread's internal structure softer, reduces stickiness, and promotes the formation of lipid compounds, enhancing the bread's flavor profile. After 3–5 days of storage, the gluten-free rice bread with added glutinous rice flour showed a significantly smaller decrease in elasticity and resilience compared to the control group without added glutinous rice flour, and a slower increase in hardness, indicating that the addition of an appropriate amount of glutinous rice flour gives the gluten-free rice bread excellent anti-aging properties.

[0051] Adding excessive amounts of glutinous rice flour (more than 24% of the total content of the mixture of rice flour and glutinous rice flour) leads to an excessive increase in the viscosity of the bread system, restricting substrate diffusion and inhibiting yeast activity. This results in insufficient sugar release and accelerated sugar consumption, ultimately leading to a smaller fermentation volume and uneven internal structure. Secondly, excessive glutinous rice flour reduces the short-range order of the rice flour system. This may be because glutinous rice flour has a high proportion of amylopectin and a more branched structure, making the internal chain segments of the starch granules more loosely arranged, reducing regularity, and causing imbalance in moisture migration later. During storage, gluten-free rice bread with excessive glutinous rice flour undergoes structural rearrangement, causing new interactions between starches and promoting recrystallization. The starch transforms from an amorphous structure to a microcrystalline structure, promoting the perfection and densification of internal crystals, ultimately leading to a hardened bread texture. Meanwhile, excessive glutinous rice flour can lead to a decrease in the formation of ester compounds due to substrate limitations or changes in the reaction environment, thus reducing the overall flavor of the bread. After 3-5 days of storage, the gluten-free rice bread with excessive glutinous rice flour showed a greater decrease in elasticity and resilience, and a significant increase in hardness compared to the control group with an appropriate amount of glutinous rice flour, indicating that the anti-aging properties of the gluten-free rice bread with excessive glutinous rice flour were poor. Conversely, when insufficient glutinous rice flour was added, the textural properties and storage performance of the gluten-free rice bread may not meet the expected targets, failing to significantly improve the bread's hardness and resilience, and exhibiting poor anti-aging properties. Therefore, in the embodiments of this application, the amount of glutinous rice flour added is set at 6% to 24% of the total content of the mixed rice flour and glutinous rice flour.

[0052] In one feasible embodiment, the rice flour comprises 50 to 150 parts of extruded rice flour. For example, the mass fractions of extruded rice flour are 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, etc.

[0053] Extrusion processing is a highly efficient food processing modification technology that integrates mixing, crushing, heating, pressurizing, and puffing. Adding extruded rice flour enables the formation of a more stable gel network in the batter, significantly improving water absorption and solubility. This is beneficial for enhancing the gas and water retention of gluten-free rice bread batter. Simultaneously, extruded rice flour promotes the conversion of water to a bound state, optimizes water migration pathways, and slows down starch retrogradation. Appropriate addition of extruded rice flour can improve the rheological properties of the batter, enhance yeast fermentation activity, and increase bread volume. However, when the amount of extruded rice flour added is too low, the improvement in textural properties is limited. Conversely, when the amount added is too high, it leads to excessive batter viscosity, inhibiting fermentation, disrupting the ordered starch structure, and promoting recrystallization, thus affecting the textural stability of the bread. Therefore, this application sets the amount of extruded rice flour added to 50-150 parts to optimize the textural properties of the bread.

[0054] The second aspect of this application provides a method for preparing gluten-free rice bread, referring to... Figure 1 , Figure 1 This is a schematic flowchart illustrating Example 1 of the method for preparing gluten-free rice bread according to this application. In this example, the method for preparing gluten-free rice bread includes: Step S10: Mix rice flour, glutinous rice flour, white sugar, milk powder and salt, add water and stir, add yeast and butter and stir again to get a smooth batter; In one feasible embodiment, rice flour, white sugar, milk powder and salt are added to a mixer and mixed to disperse them evenly, so as to avoid uneven batter or inconsistent fermentation caused by local component aggregation. Then water is added and stirred for 3 to 5 minutes. Then yeast and butter are added and stirred for 2 to 5 minutes to form a uniform batter without obvious powder, so as to ensure the uniformity of subsequent fermentation and bread quality.

[0055] Optionally, the conditions for adding water and stirring, and secondary stirring, include a speed of 100~200 r / min. For example, stirring speeds of 100 r / min, 110 r / min, 120 r / min, 130 r / min, 140 r / min, 150 r / min, 160 r / min, 170 r / min, 180 r / min, 190 r / min, 200 r / min, etc.

[0056] The mixing speed has a significant impact on the textural properties of gluten-free rice bread dough. If the mixing speed is too slow, it's difficult to fully mix the dry and wet ingredients within a limited time, potentially resulting in dry powder particles or uneven component distribution in the dough. This affects the uniformity of yeast fermentation, leading to smaller bread volume, a coarse internal texture, and uneven air pockets. Furthermore, a slow mixing speed makes it difficult for butter to fully emulsify and disperse, affecting the bread's softness and texture. Conversely, if the mixing speed is too fast, since gluten-free rice dough lacks a gluten network, it can damage the structural integrity of starch granules, increasing starch damage and affecting the dough's water-holding capacity and gelatinization properties. Additionally, excessively fast mixing speeds may cause over-aeration or overheating of the dough, affecting the stability of subsequent fermentation and leading to a coarse internal texture, excessively large air pockets, or collapse in the bread. Therefore, in this embodiment, the stirring speed is set to 100~200 r / min, which can ensure the uniformity of the raw material mixing while avoiding excessive damage to the starch structure and batter, thus ensuring the quality of subsequent fermentation and the final gluten-free rice bread.

[0057] Step S20: Perform the first fermentation of the uniform batter to obtain fermented batter; In one feasible embodiment, the conditions for the first fermentation include: a temperature of 32~38 ℃, a relative humidity of 85±5%, and a first fermentation time of 25~35 min.

[0058] Under these conditions, yeast rapidly activates and multiplies in the batter, producing a large amount of carbon dioxide gas, causing the batter to expand and form a preliminary porous network structure. Suitable temperature and humidity conditions ensure optimal yeast activity while preventing the surface of the batter from drying out and cracking due to moisture evaporation. Too low a temperature will result in poor yeast activity, while too high a temperature will cause the yeast to become inactive due to excessive metabolism. Too low a relative humidity will cause the surface moisture to evaporate too quickly, leading to a dry, cracked surface, while too high a relative humidity will make the surface too moist, soft, and sticky. If the fermentation time is too short, the yeast will not be fully activated, resulting in fewer bubbles and lower expansion in the fermented batter, leading to a small final bread volume and a dense internal structure. Conversely, if the fermentation time is too long, over-fermentation will cause the bubbles in the batter to enlarge and merge, causing the batter to collapse. Excessive consumption of sugar sources will also lead to insufficient gas production during subsequent fermentation and baking, resulting in a smaller final bread volume and a coarse, uneven internal structure.

[0059] Optionally, the temperature for the first fermentation can be: 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃, 38 ℃, etc.

[0060] Optionally, the relative humidity for the first fermentation can be: 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, etc.

[0061] Optionally, the first fermentation time can be: 25 min, 26 min, 27 min, 28 min, 29 min, 30 min, 31 min, 32 min, 33 min, 34 min, 35 min, etc.

[0062] Step S30: Stir and deflate the fermented dough, and let it ferment a second time to obtain fermented dough; In one feasible embodiment, the fermented dough is stirred and degassed, then poured evenly into a mold. The stirring and degaussing process redistributes and refines the air bubbles in the fermented dough, allowing it to rise to the target height during the second fermentation. This step is similar to the post-shaping proofing in traditional bread making, resulting in a finer and more uniform internal structure, and contributing to a regular shape and full appearance. Since the gluten-free rice flour paste does not contain a gluten network, this application controls the second fermentation time to 5-15 minutes to avoid over-fermentation that could lead to bubble coalescence or dough collapse.

[0063] In one feasible embodiment, the conditions for the second fermentation include: a temperature of 32~38 ℃, a relative humidity of 85±5%, and a second fermentation time of 5~15 min.

[0064] Optionally, the temperature for the second fermentation can be: 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃, 38 ℃, etc.

[0065] Optionally, the relative humidity for the second fermentation can be: 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, etc.

[0066] Optionally, the second fermentation time can be: 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, etc.

[0067] Step S40: Bake the fermented dough to obtain gluten-free rice bread.

[0068] In one feasible embodiment, the baking conditions are: upper heat temperature 180~200 ℃, lower heat temperature 180~200 ℃, and baking time 25~35 min.

[0069] Baking is the final crucial step in the formation of gluten-free rice bread. During this stage, the starch in the dough fully gelatinizes, and the proteins denature and coagulate, forming the bread's fixed skeletal structure. Simultaneously, the Maillard reaction and caramelization give the bread its golden crust and unique baked aroma. The high-viscosity gel network formed by glutinous rice flour further solidifies at high temperatures, working together with rice flour to construct the bread's internal structure and determine the final textural properties of the gluten-free rice bread. If the top heat is too low, the bread surface doesn't receive enough heat, resulting in weak Maillard and caramelization reactions. Simultaneously, the surface struggles to form a hardened crust, causing the bread to easily collapse and deform after baking. If the top heat is too high, the bread surface hardens prematurely and easily burns, limiting the bread's volume expansion in the later stages of baking. If the bottom heat is too low, the bottom of the bread sinks due to insufficient heating, affecting its shaping. If the bottom heat is too high, the bottom browns too quickly, forming an excessively thick and hard crust. It may also cause rapid evaporation of moisture from the bottom, resulting in a dry, hard, and cracked bottom. Furthermore, if the temperature difference between the top and bottom heating elements is too large, the top of the bread will burn while the bottom remains uncooked; conversely, the bottom will be too thick while the top remains uncolored. Therefore, this application controls the top and bottom heating elements to the same range (180~200℃) to ensure even heating of the bread and avoid quality defects caused by excessive temperature differences.

[0070] Optionally, the baking temperature can be: 180 ℃, 185 ℃, 190 ℃, 195 ℃, 200 ℃, etc.

[0071] Optionally, the bottom heat temperature for baking can be: 180 ℃, 185 ℃, 190 ℃, 195 ℃, 200 ℃, etc.

[0072] Optionally, the baking time can be: 25 min, 26 min, 27 min, 28 min, 29 min, 30 min, 31 min, 32 min, 33 min, 34 min, 35 min, etc.

[0073] In one feasible embodiment, the rice flour includes: extruded rice flour, and the processing steps of extruding rice flour include: Step A10: Add water to 50-150 parts of rice flour until the moisture content is 20-30%, extrude the mixture, dry it, and then pulverize it to obtain extruded rice flour.

[0074] In one feasible embodiment, 50-150 parts of rice flour are added with water to a moisture content of 20-30%, allowing the starch to achieve appropriate gelatinization and degradation during subsequent extrusion. The moisture content directly affects the degree of starch gelatinization and material rheological behavior during extrusion. If the moisture content is too low, the material flowability is poor and the shear force is too high; if the moisture content is too high, the degree of gelatinization is insufficient, making it difficult to achieve the ideal modification effect. The mixture is then fed into a twin-screw extruder for extrusion processing. Under the action of high temperature, high pressure, and high shear force, the starch granules disintegrate, the molecular chains partially break, and the proteins denature. After drying, the mixture is pulverized and passed through an 80-120 mesh sieve to obtain extruded rice flour with uniform particle size, ensuring that it is evenly dispersed in the batter of gluten-free rice bread and maintains consistent hydration characteristics.

[0075] Optionally, the moisture content of 50-150 parts rice flour after adding water can be: 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, etc.

[0076] In one feasible embodiment, the extrusion processing conditions include: a first zone temperature of 80~90 ℃, a second zone temperature of 85~95 ℃, and a third zone temperature of 90~100 ℃.

[0077] In one feasible embodiment, the temperature of the twin-screw extruder is controlled in three zones: the temperature of the first zone is set at 80~90 ℃, the temperature of the second zone is set at 85~95 ℃, and the temperature of the third zone is set at 90~100 ℃. Through the stepped heating design, the material is gradually heated during the extrusion process, gelatinizes in an orderly manner, and the structure is moderately degraded, avoiding uneven gelatinization or excessive degradation caused by sudden temperature changes.

[0078] Optionally, the temperature of the first zone can be: 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃, 90 ℃, etc.

[0079] Optionally, the temperature of the second zone can be: 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃, 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, etc.

[0080] Optionally, the temperature in the third zone can be: 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, 96 ℃, 97 ℃, 98 ℃, 99 ℃, 100 ℃, etc.

[0081] In this embodiment, rice flour and glutinous rice flour are used as the core raw materials. Utilizing the high amylopectin content and resistance to retrogradation of gluten flour, the quality defects of gluten-free rice bread caused by the lack of gluten protein and inability to form a viscoelastic network in pure rice flour are compensated for. In a minimalist formula system retaining only basic baking ingredients, the synergistic effect of gluten flour and rice flour improves the core texture and processing quality of gluten-free rice bread: glutinous rice flour forms a high-viscosity gel system after absorbing water, which can replace the gluten network in holding gas and forming a network, improving the gas-holding capacity of pure rice paste, making its internal structure more delicate and uniform, and its pore structure more regular; at the same time, the addition of glutinous rice flour effectively slows down the hardening of bread caused by moisture loss and starch recrystallization, reducing the rate of hardness change during bread storage and slowing down the bread aging process. This application creatively adopts a single natural ingredient improvement scheme that only adds glutinous rice flour, without adding any complex improvers such as hydrocolloids, exogenous proteins or enzymes. The formula is extremely simple, which improves the textural properties and storage performance of gluten-free rice bread, thus achieving an improvement in the quality of gluten-free rice bread.

[0082] In order to enable those skilled in the art to clearly understand the details and operations of the above embodiments of this application, and to demonstrate the significant improvement in the performance of the gluten-free rice bread and its preparation method of the embodiments of this application, the above technical solutions are illustrated below through multiple embodiments.

[0083] Example 1 Step 1: Prepare the ingredients: 94 g rice flour, 6 g glutinous rice flour, 7 g milk powder, 5 g butter, 8 g sugar, 1.5 g yeast, 0.8 g salt, 90 g water; Step 2: Mix rice flour and glutinous rice flour with white sugar, milk powder and salt. Add water and stir for 3 minutes. Add yeast and butter and stir for 2 minutes to get a smooth batter. The stirring speed is 150 r / min. Step 3: Perform the first fermentation of the uniform batter to obtain fermented batter. The conditions for the first fermentation are: temperature of 35 ℃, relative humidity of 85%, and fermentation time of 30 min. Step 4: Stir and deflate the fermented dough, and carry out the second fermentation to obtain fermented dough. The conditions for the second fermentation are: temperature 35 ℃, relative humidity 85%, and fermentation time 15 min. Step 5: Bake the fermented dough at 190°C (top and bottom heat) for 30 minutes to obtain gluten-free rice bread.

[0084] Example 2 Step 1: Prepare the ingredients: 88 g rice flour, 12 g glutinous rice flour, 7 g milk powder, 5 g butter, 8 g sugar, 1.5 g yeast, 0.8 g salt, 90 g water; Step 2: Mix rice flour and glutinous rice flour with white sugar, milk powder and salt. Add water and stir for 3 minutes. Add yeast and butter and stir for 2 minutes to get a smooth batter. The stirring speed is 150 r / min. Step 3: Perform the first fermentation of the uniform batter to obtain fermented batter. The conditions for the first fermentation are: temperature of 35 ℃, relative humidity of 85%, and fermentation time of 30 min. Step 4: Stir and deflate the fermented dough, and carry out the second fermentation to obtain fermented dough. The conditions for the second fermentation are: temperature 35 ℃, relative humidity 85%, and fermentation time 15 min. Step 5: Bake the fermented dough at 190°C (top and bottom heat) for 30 minutes to obtain gluten-free rice bread.

[0085] Example 3 Step 1: Prepare the ingredients: 76 g rice flour, 24 g glutinous rice flour, 7 g milk powder, 5 g butter, 8 g sugar, 1.5 g yeast, 0.8 g salt, 90 g water; Step 2: Mix rice flour and glutinous rice flour with white sugar, milk powder and salt. Add water and stir for 3 minutes. Add yeast and butter and stir for 2 minutes to get a smooth batter. The stirring speed is 150 r / min. Step 3: Perform the first fermentation of the uniform batter to obtain fermented batter. The conditions for the first fermentation are: temperature of 35 ℃, relative humidity of 85%, and fermentation time of 30 min. Step 4: Stir and deflate the fermented dough, and carry out the second fermentation to obtain fermented dough. The conditions for the second fermentation are: temperature 35 ℃, relative humidity 85%, and fermentation time 15 min. Step 5: Bake the fermented dough at 190°C (top and bottom heat) for 30 minutes to obtain gluten-free rice bread.

[0086] Example 4 Step 1: Prepare the ingredients: 78 g rice flour, 12 g glutinous rice flour, 10 g extruded rice flour, 7 g milk powder, 5 g butter, 8 g sugar, 1.5 g yeast, 0.8 g salt, and 90 g water; Step 2: Mix rice flour, glutinous rice flour, and extruded rice flour with white sugar, milk powder, and salt. Add water and stir for 3 minutes. Add yeast and butter and stir for 2 minutes to obtain a smooth batter. The stirring speed is 150 r / min. Step 3: Perform the first fermentation of the uniform batter to obtain fermented batter. The conditions for the first fermentation are: temperature of 35 ℃, relative humidity of 85%, and fermentation time of 30 min. Step 4: Stir and deflate the fermented dough, and carry out the second fermentation to obtain fermented dough. The conditions for the second fermentation are: temperature 35 ℃, relative humidity 85%, and fermentation time 15 min. Step 5: Bake the fermented dough at 190°C (top and bottom heat) for 30 minutes to obtain gluten-free rice bread.

[0087] Comparative Example 1 Step 1: Prepare the ingredients: 100g rice flour, 7g milk powder, 5g butter, 8g sugar, 1.5g yeast, 0.8g salt, 90g water; Step 2: Mix rice flour with white sugar, milk powder and salt, add water and stir for 3 minutes, add yeast and butter, stir for 2 minutes to get a smooth batter, where the stirring speed is 150 r / min. Step 3: Perform the first fermentation of the uniform batter to obtain fermented batter. The conditions for the first fermentation are: temperature of 35 ℃, relative humidity of 85%, and fermentation time of 30 min. Step 4: Stir and deflate the fermented dough, and carry out the second fermentation to obtain fermented dough. The conditions for the second fermentation are: temperature 35 ℃, relative humidity 85%, and fermentation time 15 min. Step 5: Bake the fermented dough at 190°C (top and bottom heat) for 30 minutes to obtain gluten-free rice bread.

[0088] Comparative Example 2 Step 1: Prepare the ingredients: 60 g rice flour, 40 g glutinous rice flour, 7 g milk powder, 5 g butter, 8 g sugar, 1.5 g yeast, 0.8 g salt, 90 g water; Step 2: Mix rice flour and glutinous rice flour with white sugar, milk powder and salt. Add water and stir for 3 minutes. Add yeast and butter and stir for 2 minutes to get a smooth batter. The stirring speed is 150 r / min. Step 3: Perform the first fermentation of the uniform batter to obtain fermented batter. The conditions for the first fermentation are: temperature of 35 ℃, relative humidity of 85%, and fermentation time of 30 min. Step 4: Stir and deflate the fermented dough, and carry out the second fermentation to obtain fermented dough. The conditions for the second fermentation are: temperature 35 ℃, relative humidity 85%, and fermentation time 15 min. Step 5: Bake the fermented dough at 190°C (top and bottom heat) for 30 minutes to obtain gluten-free rice bread.

[0089] The hardness, elasticity, resilience, and hardness change rate after 5 days of storage were tested on Examples 1-4 and Comparative Examples 1-2. The results are shown in the table below:

[0090] It is evident that Examples 1-4 exhibit better hardness, elasticity, resilience, and hardness change rate, with Example 4 demonstrating the most outstanding overall performance. This is primarily due to the synergistic effect of the added glutinous rice flour and extruded rice flour, which improve the textural properties and storage performance of the gluten-free rice bread. In contrast, the comparative examples, not employing the technical solution of this application, show significantly inferior performance compared to the examples in relevant tests. This further demonstrates the irreplaceable nature of the technical solution of this application in achieving the desired technical effect and solving the technical problem.

[0091] The experimental results above show that the embodiments of this application achieve the improvement of the quality of gluten-free rice bread with a minimalist formula without the need to add any complex modifiers such as hydrophilic colloids, exogenous proteins or enzymes.

Claims

1. A gluten-free rice bread, characterized in that, The gluten-free rice bread comprises: rice flour, glutinous rice flour, water, white sugar, milk powder, butter, yeast, and salt.

2. The gluten-free rice bread as described in claim 1, characterized in that, By weight, the gluten-free rice bread comprises: 760-940 parts rice flour, 60-240 parts glutinous rice flour, 900-1000 parts water, 70-90 parts white sugar, 60-80 parts milk powder, 40-60 parts butter, 10-20 parts yeast, and 5-10 parts salt.

3. The gluten-free rice bread as described in claim 1 or 2, characterized in that, The mass of the glutinous rice flour is 6% to 24% of the total mass of the mixture of rice flour and glutinous rice flour.

4. The gluten-free rice bread as described in claim 2, characterized in that, The rice flour comprises, by weight, 50 to 150 parts of extruded rice flour.

5. A method for preparing gluten-free rice bread, characterized in that, The method is used to prepare gluten-free rice bread as described in any one of claims 1 to 4, and the method includes the following steps: Mix rice flour, glutinous rice flour, white sugar, milk powder and salt, add water and stir, add yeast and butter and stir again to get a smooth batter; The uniform batter is subjected to a first fermentation to obtain a fermented batter; The fermented dough is stirred and the air is released, and then fermented a second time to obtain fermented dough; The fermented dough is baked to obtain the gluten-free rice bread.

6. The method for preparing gluten-free rice bread as described in claim 5, characterized in that, The conditions for the first fermentation include: a temperature of 32~38 ℃, a relative humidity of 85 ± 5%, and a first fermentation time of 25~35 min.

7. The method for preparing gluten-free rice bread as described in claim 5, characterized in that, The conditions for the second fermentation include: a temperature of 32~38 ℃, a relative humidity of 85 ± 5%, and a fermentation time of 5~15 min.

8. The method for preparing gluten-free rice bread as described in claim 5, characterized in that, The baking conditions include: top heat temperature of 180~200 ℃, bottom heat temperature of 180~200 ℃, and baking time of 25~35 min.

9. The method for preparing gluten-free rice bread as described in claim 5, characterized in that, The rice flour includes: extruded rice flour, and the processing steps for the extruded rice flour include: Add water to 50-150 parts of rice flour until the moisture content is 20-30%, extrude the mixture, dry it, and then pulverize it to obtain the extruded rice flour.

10. The method for preparing gluten-free rice bread as described in claim 9, characterized in that, The extrusion treatment conditions include: a temperature of 80~90 ℃ in the first zone, a temperature of 85~95 ℃ in the second zone, and a temperature of 90~100 ℃ in the third zone.

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