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Brown rice oat bread with low glycemic index and preparation method thereof

A low blood sugar, bread technology, applied in the direction of baking methods, dough processing, baked food with modified ingredients, etc., can solve the problems of easy collapse, poor taste, etc., to achieve reduced starch intake, small blood sugar fluctuations, specific volume small effect

Active Publication Date: 2020-12-25
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] When brown rice or oats are used to make bread, there are problems of poor taste and easy collapse

Method used

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  • Brown rice oat bread with low glycemic index and preparation method thereof
  • Brown rice oat bread with low glycemic index and preparation method thereof
  • Brown rice oat bread with low glycemic index and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] The preparation method of the brown rice powder is as follows: put the brown rice raw material into a container, rinse the brown rice, dry at room temperature, pulverize in a normal temperature airflow conveying dry powder system, and pass the obtained brown rice powder through a 80-mesh sieve to obtain the brown rice powder. The starch content in the brown rice flour is 74.3%-76.4%, the protein content is 6.1%-7.3%, and the fat content is 0.3%-0.5%.

[0029] The preparation method of the oat flour is as follows: put the brown rice raw material into a container, rinse the oat grains, steam the oat grains at 100° C. for 30 minutes, and then dry them. Grinding is carried out in a normal temperature airflow conveying dry powder system, and the obtained oat flour passes through a 80-mesh sieve to obtain the oat flour. The starch content in the oat flour is 58.2%-60.5%, the protein content is 10.9%-11.3%, and the fat content is 6.2%-6.6%.

[0030] See Table 1 for the sensor...

Embodiment 1

[0034](1) In terms of mass parts, take by weighing 50 parts of brown rice flour, 50 parts of oat flour and gluten powder (the ratio of oat flour and gluten powder is respectively 25 parts: 25 parts, 20 parts: 30 parts, 15 parts : 35 parts, 10 parts: 40 parts), 1.6 parts of salt, 1 part of yeast, 1 part of improver, made into mixed powder;

[0035] (2) Add 100 parts of water to the mixed powder, stir at a low speed for 5 minutes, then stir at a high speed for 8 minutes until the dough is basically shaped, add 6 parts of butter and knead at a low speed until the gluten is fully developed to obtain a dough;

[0036] (3) said dough is carried out shaping, packing, and the dough after packing is 250g;

[0037] (4) Proof the dough after packing for 1 hour under the condition of humidity of 80% and temperature of 38° C., then bake and cool for 60 minutes at room temperature to obtain the brown rice oat bread product, wherein the baking is heated The temperature is 220°C, the lower h...

Embodiment 2

[0045] (1) In terms of parts by mass, take 50 parts of brown rice flour, 35 parts of gluten powder, 15 parts of oat flour, 1.6 parts of salt, 1 part of yeast, and 1 part of improver to make mixed powder;

[0046] (2) Add 100 parts of water to the mixed powder, stir at a low speed for 5 minutes, then stir at a high speed for 8 minutes until the dough is basically shaped, add 6 parts of butter and knead at a low speed until the gluten is fully developed to obtain a dough;

[0047] (3) said dough is carried out shaping, packing, and the dough after packing is 250g;

[0048] (4) Proof the dough for 50 minutes, 60 minutes, and 70 minutes respectively at a humidity of 80% and a temperature of 30°C or 38°C, then bake and cool for 60 minutes at room temperature to obtain the brown rice oatmeal bread The product, wherein, the baking temperature is 220°C, the lower firing temperature is 200°C, and the baking time is 30 minutes.

[0049] Related results see figure 1 with image 3 . f...

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Abstract

The invention discloses brown rice oat bread with a low glycemic index and a preparation method of the brown rice oat bread, and belongs to the technical field of grain processing. The brown rice andoat bread is prepared from the following raw materials: brown rice flour, vital gluten, oat flour, butter, sodium caseinate, salt, yeast, an improver and water. Sodium caseinate is used for assistingin forming dough and improving bread flavor, and the brown rice and oat bread which is low in glycemic index and close to wheat bread in specific volume, taste and tissue structure is obtained in cooperation with a brown rice bread formula and a special baking process.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and relates to brown rice oat bread with low glycemic index and a preparation method thereof. Background technique [0002] Rice is the second largest grain in the world, with the planting area accounting for 1 / 5 of the total grain area. my country is the world's largest rice producer and consumer with a wide range of rice planting areas and a wide variety of varieties. About 2 / 3 of the country's population takes rice as a staple food. Long-term consumption of white rice is one of the main causes of many chronic diseases (such as hyperglycemia, hypertension, constipation, anemia, etc.) in modern people. Brown rice is a whole-grain rice obtained without processing or less processing after husking. It consists of three major parts: rice bran, germ and endosperm. About 64% of the nutrients in rice are gathered in the bran layer and germ. Compared with ordinary rice, brown rice achieves t...

Claims

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Application Information

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IPC IPC(8): A21D2/26A21D2/36A21D8/06A21D13/02A21D13/06
CPCA21D2/263A21D13/02A21D13/06A21D2/36A21D8/06Y02P60/80
Inventor 王立潘琪锋孙娟李言钱海峰曹国亮曹红亮
Owner JIANGNAN UNIV
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