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A kind of preparation method of pure rice flour bread and pure rice flour bread

A production method and technology of rice flour, applied in baking, baked food, food science, etc., can solve problems such as inability to form gluten, inability to make leather, and unsatisfactory performance indicators, so as to increase gluten strength, improve performance indicators, and change gluten protein Effects on Structural Properties

Inactive Publication Date: 2011-12-21
汪琳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In order to effectively solve the deficiency and defect of low protein that the existing flour bread cannot provide for people suffering from digestive tract diseases, people began to use rice flour as raw material to make rice flour bread to replace the existing flour bread
However, because the protein components of rice flour and flour are quite different, the protein components contained in flour are gliadin and glutenin, which can absorb water to form gluten, while the protein components contained in rice flour are gluten, which cannot be formed when prepared with cold water. Gluten, the rice flour dough prepared with cold water, has no strength, poor toughness, looseness, and is not easy to form a ball.
Therefore, using the traditional flour bread production method to make rice flour bread, the performance indicators are not ideal, and a good leavening effect cannot be achieved.

Method used

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  • A kind of preparation method of pure rice flour bread and pure rice flour bread
  • A kind of preparation method of pure rice flour bread and pure rice flour bread
  • A kind of preparation method of pure rice flour bread and pure rice flour bread

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Get fresh polished round-grained rice 3Kg, after soaking with clear water for 24 hours, organize a masher to mash initially, and then vertical cross-body mill grinds, and the prepared rice flour slurry is dried by a spray dryer to obtain rice flour, and the grain size of the gained rice flour is Number is greater than or equal to 75 orders; Add 0.015Kg additive in above-mentioned gained rice flour and mix evenly, the preferred additive of the present invention is L-cysteine, add 3Kg water after and stir, when stirring, first low-speed stirring (96r / min) 2min, Stir again at high speed (306r / min) for 3 minutes to make dough; cover the prepared dough with plastic wrap and let it stand for 12 hours to react. Increase the gluten strength of rice noodles when water is adjusted; add 0.25Kg of yeast and 0.4Kg of sugar to the mixture of 0.25Kg of water to dissolve, and then move it into the noodle tank together with the dough after standing reaction and stir at high speed (306r / m...

Embodiment 2

[0030] Get 6Kg of fresh round-grained rice, after soaking with clear water for 24 hours, organize a masher to mash initially, and then grind with a vertical cross-body mill, and the prepared rice flour slurry is dried by a spray drier to obtain rice flour, and the grain size of the gained rice flour is Number or be equal to 75 orders; Add 0.03Kg additive in the above-mentioned gained rice flour and mix evenly, the preferred additive of the present invention is L-cysteine, then add 6Kg water and stir, when stirring, first low-speed stirring (96r / min) 2min, then Stir at high speed (306r / min) for 3 minutes to make dough; cover the prepared dough with plastic wrap and let it stand for 12 hours to react. The gluten strength of rice flour when water is adjusted; after the mixture of 0.5Kg yeast and 0.8Kg sugar is dissolved in 0.5Kg water, it is moved into the noodle tank together with the dough after standing reaction and stirred at high speed (306r / min) for 3min until The dough is ...

Embodiment 3

[0032] Get 9Kg of fresh round-grained rice, after soaking with clear water for 24 hours, first organize a mashing machine to mash, and then grind with a vertical cross-body mill, and the prepared rice flour slurry is dried by a spray dryer to obtain rice flour. number or equal to 75 orders; in the above-mentioned gained rice flour, add 0.045Kg additive and mix evenly, the preferred additive of the present invention is L-cysteine, then add 9Kg water and stir, when stirring, first low-speed stirring (96r / min) 2min, then Stir at high speed (306r / min) for 3 minutes to make dough; cover the prepared dough with plastic wrap and let it stand for 12 hours to react. The gluten strength of rice flour when water is adjusted; after the mixture of 0.75Kg yeast and 1.2Kg sugar is dissolved in 0.75Kg water, it is moved into the noodle tank together with the dough after standing reaction and stirred at high speed (306r / min) for 3min until The dough is completely fused with the mixture of yeas...

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Abstract

The invention discloses a method for preparing pure rice flour bread and the pure rice flour bread prepared by the same, and relates to the technical field of food production. The method comprises the following steps of: (1) preparing rice flour by using fresh polished round-grained rice; (2) mixing the rice flour and an additive, and adding water and stirring to obtain a dough; (3) covering a preservative film on the prepared dough, standing and reacting; (4) adding water to dissolve a mixture of yeast and sugar, and stirring obtained solution and the dough which is stood and reacted; (5) dividing the dough in which auxiliary materials are added into block doughs, standing and fermenting; (6) spraying steam into a baking oven, regulating relative humidity, and putting the fermented blockdoughs into the baking oven and baking; and (7) cooling at normal temperature to obtain finished pure rice flour bread. By the method, after the additive, namely L-homocysteine is added, the structural performance of glutelin in rice flour can be effectively changed, the gluten strength of the rice flour during water adding can be effectively increased, the gluten structure of the rice flour bread cannot be collapsed in fermentation and baking processes, and finally various properties of the pure rice flour bread are effectively improved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for producing pure rice flour bread and the prepared pure rice flour bread. Background technique [0002] In order to effectively solve the low-protein deficiencies and defects that existing flour bread cannot provide for people suffering from digestive tract diseases, people begin to use rice flour as raw material to make rice flour bread to replace existing flour bread. However, because the protein components of rice flour and flour are quite different, the protein components contained in flour are gliadin and glutenin, which can absorb water to form gluten, while the protein components contained in rice flour are gluten, which cannot be formed when prepared with cold water. Gluten, the rice flour dough prepared with cold water, has no strength, poor toughness, looseness, and is not easy to form a ball. Therefore, adopting the production method of traditional ...

Claims

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Application Information

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IPC IPC(8): A21D13/04
Inventor 汪琳
Owner 汪琳
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