Gluten-free bread with germinated brown rice as raw material and preparation method thereof

Abstract

The invention discloses a gluten-free bread with germinated brown rice as the raw material. The preparation method includes the following steps that 1, raw material pretreatment is carried out, wherein the germinated brown rice is prepared; 2, the germinated brown rice, buckwheat powder, hydroxypropyl methyl cellulose, transglutaminase and calcium citrate are mixed evenly at the weight ratio of (70-90):(10-30):(3-5):(1-3):(1-3); 3, dough is prepared; 4, the dough is fermented for 40-50 min at the temperature of 35-40 DEG C and the relative humidity of 85-90% and finally placed at 170-180 DEG C to be baked for 30-40 min, and the gluten-free bread is obtained. The bread is prepared by adopting the germinated brown rice as the raw material and adding functional processing agents, the nutritive peculiarity of the gluten-free bread can be improved, and meanwhile the problems that in the preparing process of gluten-free food, an effective net structure is difficult to form, forming is difficult, the water holding capacity, the gas holding capacity, the elasticity and the cohesiveness are poor, and the ageing rate of finished products is high are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a gluten-free bread made of germinated brown rice and a preparation method thereof. Background technique [0002] Gluten-free food refers to food produced from natural gluten-free ingredients. The raw materials of gluten-free foods mainly include rice flour, sorghum flour, buckwheat flour and other grain flours and various starches. Gluten, also known as gluten, is mainly composed of glutenin and prolamin, mainly found in grains such as wheat, barley and rye. Gluten is an allergen that can trigger conditions such as celiac disease. Gluten-free food can be used not only for the treatment of celiac disease, but also for the prevention and treatment of rheumatoid arthritis, type 1 diabetes, obesity, insulin resistance, cardiovascular disease and other diseases. In recent years, as my country's economic and social development has become increasingly internationalized, the ...

AI Technical Summary

Problems solved by technology

[0004] The gluten-free food that uses germinated brown rice flour as the main raw material does not contain gluten protein, so it can neither lock water nor embed starch granules, making it difficult to form an effective network structure and shape during the production of gluten-free food. Poor water holding capacity, gas holding capacity, elasticity and cohesion, and high aging rate of finished products greatly restrict its application in flour products, especially in baked cereal products such as bread.