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Rice flour bread premixing flour

A technology of premixed flour and bread, which is applied in the food field, can solve problems such as dull color, hard bread, dryness, etc., and achieve the effects of improving smoothness, water holding capacity, and softness

Pending Publication Date: 2018-06-12
贝一食品(山东)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the problems of making bread hard, dry, and dark in color according to the existing traditional technology, and to provide a kind of rice flour bread premix

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A rice flour bread premix, comprising the following components in parts by weight: 30 parts of rice flour, 30 parts of glutinous rice flour, 30 parts of gluten powder, 2 parts of mono- and diglyceride fatty acid esters, 2 parts of sodium stearoyl lactylate , 1 part of phospholipid, 0.5 part of amylase, 0.6 part of ascorbic acid, 0.5 part of edible salt, and 0.4 part of active soybean powder.

Embodiment 2

[0019] A rice flour bread premix, comprising the following components in parts by weight: 50 parts of rice flour, 20 parts of glutinous rice flour, 20 parts of gluten powder, 1 part of mono- and diglyceride fatty acid esters, 2 parts of sodium stearoyl lactylate , 2 parts of phospholipids, 0.5 parts of amylase, 0.4 parts of ascorbic acid, 0.5 parts of edible salt, and 0.4 parts of active soybean powder.

Embodiment 3

[0021] A rice flour bread premix, comprising the following components in parts by weight: 40 parts of rice flour, 26 parts of glutinous rice flour, 40 parts of gluten powder, 1 part of mono- and diglyceride fatty acid esters, 1 part of sodium stearoyl lactylate , 1 part of phospholipid, 0.5 part of amylase, 0.4 part of ascorbic acid, 0.3 part of edible salt, and 0.6 part of active soybean powder.

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PUM

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Abstract

The invention discloses rice flour bread premixing flour which comprises, by weight, 30-50 parts of rice flour, 20-30 parts of glutinous rice flour, 20-40 parts of wheat gluten powder, 3-5 parts of emulsifying agents and 5-10 parts of other accessories. Bread on the market is mainly prepared from wheat flour, white granulated sugar, dried milk, grease, yeast, water and the like and hard and dry intaste, dark in color and the like. The premixing flour is prepared from the rice flour, the glutinous rice flour and wheat gluten powder serving as main materials, the premixing flour is directly added into bread flour, and the bread with superior quality can be rapidly and conveniently processed by general families. According to the rice flour bread premixing flour, the water binding capacity ofthe bread can be effectively improved, soft, waxy and wet taste of the bread is improved, surface smoothness of the bread can be improved, bread organizations are more uniform and denser, and the shelf life of the bread can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a rice flour bread premix. Background technique [0002] Traditional bread is a type of bread that is mainly made of high-gluten wheat flour (bread flour), supplemented with white sugar, milk powder, oil, yeast, and water. [0003] In recent years, with the continuous improvement of people's living standards, the quality requirements for food are also getting higher and higher. Traditional bread is hard, dry, and dull in color, which can no longer meet the requirements of modern people for food quality. The bread made of the rice flour bread premix can improve the water holding capacity of the bread, increase the softness and moist taste of the bread, and at the same time improve the surface smoothness of the bread, make the bread tissue more uniform and dense, and prolong the shelf life of the bread at the same time Expect. Contents of the invention [0004] The technical prob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/36A21D2/26A21D13/047
CPCA21D2/265A21D2/36A21D10/005A21D13/047
Inventor 姜蒋伟
Owner 贝一食品(山东)有限公司
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