Gluten-free bread and preparation method thereof

A gluten-free bread technology, which is applied in dough processing, baking, baked food, etc., can solve the problems of undense structure of bread core, lower consumer acceptability, and large proportion of starch, so as to achieve sensory and Good texture, good stabilization and emulsification, good emulsifying effect

Pending Publication Date: 2021-03-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Commonly used gluten-free raw materials are rice flour, corn starch, etc., which are characterized by no gluten protein. However, when using these gluten-free raw materials to prepare bread, the network structure cannot be formed during the processing, making it difficult to shape the dough. Poor air retention, the final prepared bread tends to collapse
In addition, the proportion of starch in gluten-free raw materials is relatively large, which will cause the structure of the bread core to be less compact, and the prepared bread is prone to slag and other phenomena
Poor sensory quality of existing gluten-free breads, reducing consumer acceptability

Method used

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  • Gluten-free bread and preparation method thereof
  • Gluten-free bread and preparation method thereof
  • Gluten-free bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the selection of colloid

[0038] This example provides a formula for preparing gluten-free bread. In terms of mass percentage, the raw material powder ratio is as follows: rice flour, 100 parts, 1-3 parts of edible colloid, 2 parts of yeast, 5 parts of white sugar, edible 1 part of salt, 5 parts of corn oil, 90 parts of water.

[0039] Mix the above raw materials except corn oil and water evenly to make a mixed powder; add 90 parts of water to the mixed powder, stir at a low speed of 60r / min for 1min, stir at a medium speed of 90r / min for 2min, then add 5 parts After the corn oil was whipped at a high speed of 120r / min for 4 minutes, the dough was obtained;

[0040] The dough is divided and shaped into 90g of each quality, and packed into moulds;

[0041] Place the molded dough in a proofing box with a temperature of 38°C and a relative humidity of 90% to proof for 50 minutes, then put it into an oven with an upper and lower fire temperature of 170°C an...

Embodiment 2

[0047] Embodiment 2: the selection of protein

[0048] This example provides a formula for preparing gluten-free bread. In terms of mass percentage, its raw material ratio is as follows: rice flour, 95 parts, protein 0-10 parts, hydroxypropyl methylcellulose 2 parts, alginic acid 0.2 parts of propylene glycol ester, 2 parts of yeast, 5 parts of white sugar, 1 part of edible salt, 5 parts of corn oil, and 95 parts of water.

[0049] Mix the above raw materials except corn oil and water evenly to make mixed powder;

[0050] Add 95 parts of water to the mixed powder, stir at a low speed of 60r / min for 1min, stir at a medium speed of 90r / min for 2min, then add 5 parts of corn oil and beat at a high speed of 120r / min for 4min to obtain a dough;

[0051] The dough is divided and shaped into 90g of each quality, and packed into moulds;

[0052] Place the molded dough in a proofing box with a temperature of 38°C and a relative humidity of 90% to proof for 50 minutes, then put it int...

Embodiment 3

[0060] Embodiment 3: Determination of the amount of water added

[0061] This example provides a formula for preparing gluten-free bread. In terms of mass percentage, the raw material powder ratio is as follows: rice flour, 95 parts, rice protein 3 parts, hydroxypropyl methylcellulose 2 parts, yeast 2 parts 5 parts of white granulated sugar, 1 part of edible salt, 5 parts of corn oil, and 75-100 parts of water.

[0062] Mix the above-mentioned raw material powders except corn oil and water evenly to make mixed powder;

[0063] Add a certain amount of water to the mixed powder, stir at a low speed of 60r / min for 1min, stir at a medium speed of 90r / min for 2min, then add 5 parts of corn oil and whip at a high speed of 120r / min for 4min to obtain a dough;

[0064] The dough is divided and shaped into 90g of each quality, and packed into moulds;

[0065] Place the molded dough in a proofing box with a temperature of 38°C and a relative humidity of 90% for 50 minutes, then put it...

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Abstract

The invention discloses a gluten-free bread and a preparation method thereof, and belongs to the technical field of fermented grain product processing. The gluten-free bread comprises the following components in parts by mass: 90-100 parts of rice flour, 0-10 parts of rice protein, 1-4 parts of edible colloid, 0.5-3 parts of yeast, 0-10 parts of white granulated sugar, 0-2 parts of edible salt, 3-10 parts of grease and 75-100 parts of water; wherein the protein content of the rice protein is 70-90%, and the edible colloid comprises hydroxypropyl methyl cellulose (HPMC) and propylene glycol alginate (PGA). According to the invention, gluten-free dough with fermentation extensibility and stable structure is formed by utilizing hydroxypropyl methyl cellulose, propylene glycol alginate and rice protein, the prepared gluten-free bread has good sensory evaluation and texture, and overcomes the disadvantages of small specific volume and unstable tissue structure of gluten-free bread.

Description

technical field [0001] The invention relates to a gluten-free bread and a preparation method thereof, belonging to the technical field of fermented grain product processing. Background technique [0002] Gluten can endow bread with better gas holding capacity and good tissue structure, and is the main component of bread with good appearance and taste. However, gluten can cause intestinal immune diseases in people with celiac disease, and a strict gluten-free diet is currently the only effective way to treat celiac disease. Therefore, gluten-free bread provides a staple food option for people with celiac disease. [0003] Commonly used gluten-free raw materials are rice flour, corn starch, etc., which are characterized by no gluten protein. However, when using these gluten-free raw materials to prepare bread, the network structure cannot be formed during the processing, making it difficult to shape the dough. Poor gas holding, the final prepared bread is easy to collapse. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/066A21D13/047A21D2/26A21D2/18A21D13/064
CPCA21D13/066A21D13/047A21D2/265A21D2/188A21D2/185A21D13/064
Inventor 李兆丰李才明赵芳芳顾正彪班宵逢程力洪雁
Owner JIANGNAN UNIV
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