Low-sugar highly nutrient gluten-free bread production method

Abstract

A low-sugar highly nutrient gluten-free bread production method belongs to the technical field of food processing. According to the low-sugar highly nutrient gluten-free bread production method, coarse rice powder and buckwheat powder serve as main raw materials, and low-sugar highly nutrient gluten-free bread is finally obtained through a series of processes of gluten-free bread moisture determination, flour paste preparation, fermentation, baking and the like. The low-sugar highly nutrient gluten-free bread production method comprises the steps of ultra-micro-pulverizing coarse rice and buckwheat and mixing the ultra-micro-pulverized coarse rice and buckwheat in proportion; adding saccharomycete into white granulated sugar after the white granulated sugar is completely dissolved in warm water for activation, and then mixing the white granulated sugar with the coarse rice powder and the buckwheat powder; sequentially adding salt, isomaltooligosaccharide, xanthan gum, sodium alginate, compound enzyme preparation (tyrosinase and laccase) and water into the mixture for mixing, performing stirring, adding sunflower seed oil into the mixture, pouring flour paste into a mold, vibrating the flour paste evenly, placing the flour paste after fermentation, cooling the bread and slicing the bread. The color of the gluten-free bread produced through the low-sugar highly nutrient gluten-free bread production method resembles whole wheat bread, and the gluten-free bread is attractive in fragrance and good in every aspect such as specific volume and viscoelasticity, has no collapse on the surface, is nutrient and healthy and is particularly to patients with the coeliac disease.

Description

Technical field: [0001] The invention relates to a production method of low-sugar and high-nutrition gluten-free bread, which belongs to the technical field of food processing. Background technique: [0002] Celiac disease is a chronic intestinal disease caused by the intake of gluten in products made from wheat and other raw materials. The intake of gluten protein will cause changes in the mucosa of the small intestine, leading to inflammation. Celiac disease causes contraction of the intestinal mucosa and malabsorption. Once ordinary people are diagnosed with this disease, they must avoid wheat, rye, barley, etc. for life. The investigation found that the incidence of this disease has reached 1% in the United States and Europe. At present, the only effective way to treat this disease is to not consume gluten-containing foods for life. [0003] Due to the lack of gluten protein, gluten-free bread lacks gluten network structure, which can neither lock moisture nor embed starch ...

AI Technical Summary

Problems solved by technology

[0003] Due to the lack of gluten protein, gluten-free bread lacks the gluten network structure, which can neither lock in moisture nor embed starch granules. In terms of baking, the basic defect of gluten-free bread is that the dough is too soft to form

They often need to be baked in a mold, and the batter-like nature of the bread makes the surface more prone to collapse and brittleness during the bread slicing process, making gluten-free loaves a serious challenge

The defect of the gluten-free bread currently on sale is that the raw material is single, and starch is often used as the main raw material, which makes the gluten-free bread more prone to aging, low nutritional value and poor taste

Images