Soft portable nutritious rice bread and production method thereof

Abstract

The invention belongs to the technical field of food processing and particularly relates to soft portable nutritious rice bread and a production method thereof. According to the production method, proper amounts of vital gluten, glycerin monostearate, phosphate, sorbitol, maltitol, hydroxypropyl methylcellulose sodium, transglutaminase, composite phosphate and composite preservative are added to made main ingredients, including rice flour, cooked powder and germinated rice flour, accompanied by white granulated sugar, butter, beaten egg, milk powder and water; yeast or / and lactobacillus plantarum are used as starter cultures; the soft rice bead is made by dough making, fermenting, shaping, final fermenting, baking and finishing. The soft rice bread has the outstanding advantages of prominent rice flavor, soft taste, high nutrition and long shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a soft, convenient and nutritious rice bread and a production method thereof. Background technique [0002] In today's society, people's pace of life is gradually accelerating, and convenience foods such as bread and cakes have become an indispensable part of people's food. Bread has become a popular food due to its good taste, various types, and advantages such as being easy to carry. Currently, wheat flour is one of the main raw materials for traditional bread making. Due to the different physiques of people, some people will cause gastrointestinal allergy after eating wheat (Calvin et al., 2009). At present, the only effective way to treat this disease is to strictly restrict the diet and consume as little or no gluten-containing foods as possible. Food (Fasano and Catassi, 2001). [0003] Rice is one of the world's leading food crops, used as a staple f...

AI Technical Summary

Problems solved by technology

[0013] The purpose of the present invention is to overcome the defects of the existing rice bread and its production method, and provide a soft rice bread with rich aroma, convenient nutrition and storage resistance and its production method

[0014] In order to solve the technical problems existing in the production of existing rice bread, the present invention makes the rice flour dough without gluten protein have viscoelasticity by adding an appropriate amount of gluten powder and sodium hydroxypropyl methylcellulose (HPMC), and promotes the improvement of gas-holding property. Honeycomb network formation to retain CO produced during fermentation 2 , by adding monoglycerides to wrap starch molecules in the hydrophobic cavity of monoglycerides to inhibit the recrystallization of starch molecules, and by adding transglutaminase (TGase) to catalyze the cross-linking between protein molecules to form macromolecules of protein molecules Clusters, thereby improving the water holding capacity of rice flour and the tissue structure of rice bread, improving the processing performance of rice flour dough by adding complex phosphates, hindering the migration and loss of water by adding water-retaining agents such as sorbitol and maltitol, and adding germinated rice flour Use ingredients to speed up dough fermentation, delay rice bread aging and improve its nutritional value, and extend the storage time of rice bread by adding compound preservatives and spraying surface preservatives, etc.

Images