CN108812773A - A kind of production method of sprouted unpolished rice bread - Google Patents
A kind of production method of sprouted unpolished rice bread Download PDFInfo
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- CN108812773A CN108812773A CN201810873650.5A CN201810873650A CN108812773A CN 108812773 A CN108812773 A CN 108812773A CN 201810873650 A CN201810873650 A CN 201810873650A CN 108812773 A CN108812773 A CN 108812773A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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Abstract
The invention discloses a kind of production methods of sprouted unpolished rice bread, include the following steps：（1）Paddy germination treatment；（2）Extrusion processing；（3）Saccharification processing；（4）The face and；（5）First stage fermentation；（6）Second stage fermentation；（7）Molding；（8）It bakes.The production method of sprouted unpolished rice bread of the invention while nutritional ingredient, keeps the mouthfeel of sprouted unpolished rice bread soft, special taste in retaining sprouted unpolished rice；Through detecting, alpha-aminobutyric acid content is 50-600ppm in the sprouted unpolished rice bread after baking；Preparation process of the invention simply easily realizes that market popularization value is high.
Description
Technical field
The present invention relates to bread preparation technical field, the production method of specifically a kind of sprouted unpolished rice bread.
Background technique
With rapid development of economy, continuous improvement of people's living standards, the nutrition of food and health become people's
It pursues.Once people had to the coarse food grain eaten, and became people now and fell over each other edible nutritional health food.China's medicine thinks
" plain tea and simple food, good for health ", and ancient books《Interior warp》In also elaborate " supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, five dishes
To fill ".
In recent years, people increasingly pay attention to functional food exploitation, reasonably adjust dietary structure.Sprouted unpolished rice is not only kept
The nutritional ingredient of brown rice, and due to the activation of the sprouting of plumule and enzyme system, the content of part nutritional ingredient increases.But
Sprouted unpolished rice class bread still remains the disadvantages of product taste bad at present.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of sprouted unpolished rice bread, to solve to mention in above-mentioned background technique
Out the problem of.
To achieve the above object, the present invention provides the following technical solutions：
A kind of production method of sprouted unpolished rice bread, includes the following steps：
（1）Paddy germination treatment：Paddy obtains brown rice after decladding, cleaning；The lemon that brown rice is 0.1-0.3% with mass concentration
Acid sodium solution impregnates 15-30 minutes, then cleans brown rice with clear water, dries, spare；Water by brown rice at 30-35 DEG C later
Middle immersion 20-30 hours is rinsed with clear water to ozone free taste then after ozone sterilization 10-20 minutes；Then brown rice is placed in
It germinates in constant incubator, after culture to a length of 1.5-2.5mm of bud, is placed at 90-95 DEG C destroy the enzyme treatment 10-20 minutes,
Be placed on 55-60 DEG C at a temperature of dry；Finally sprouted unpolished rice is crushed, 60-80 mesh is crossed, obtains germination brown rice powder；
（2）Extrusion processing：Above-mentioned germination brown rice powder is mixed with distilled water, makes powder moisture in 25-35%, passes through double spiral shells
The processing of bar bulking machine extrusion, be placed at 50-68 DEG C dry, then crushed 100-200 mesh, it is spare；
（3）Saccharification processing：By extrusion, treated that germination brown rice powder is added to the water, and stirs and Rice & peanut milk is made；It then heats to
65-78 DEG C, it is subsequently added into alpha-amylase, sprouted unpolished rice saccharification slurry is obtained after stirring 15-30min, is then cooled to 20-30 DEG C,
It is spare；
（4）The face and：Following raw material is weighed according to parts by weight：Upper step resulting sprouted unpolished rice saccharification slurry 30-40 parts, Strong flour
50-60 parts, 8-15 parts of Yoghourt, 5-8 parts of active dry yeast, 6-12 parts of white granulated sugar, 1-3 parts of salt, 1-3 parts of cocoa butter, Cranberry
4-8 parts of powder, 40-50 parts of egg, above-mentioned raw materials are placed in dough mixing machine, are uniformly mixed；Then plus water carries out and face, is formed
Dough A；
（5）First stage fermentation：By dough A that upper step obtains in the fermenting case that temperature is 40-42 DEG C, relative humidity is 70-85%
Middle provocation 50-70min, obtains first segment fermented dough；
（6）Second stage fermentation：First segment fermented dough is mixed with the Strong flour of its 1-2 times of weight, at 25-30 DEG C of temperature
Under add water and stir and obtain dough B with face, by dough B provocation in the fermenting case that temperature is 30-35 DEG C, relative humidity is 60-75%
40-60min obtains second segment fermented dough；
（7）Molding：By the tabletting of second segment fermented dough and multiple pressure is rolled 2-3 times with tablet press machine, and dough sheet is compacted and gas is discharged
It is then split into block, obtains dough after molding；Dough is placed in proofing box later, provocation 35-55 minutes；
（8）It bakes：Dough after molding is put into the baking oven after preheating, at 130-155 DEG C of excessive internal heat, lower 180-200 DEG C of fire dries
Roasting 8-11 minute, then paint one layer of egg liquid in bread surface, baking 2-4 minutes to get.
As a further solution of the present invention：Step（1）Paddy germination treatment：Paddy obtains brown rice after decladding, cleaning；
The sodium citrate solution that brown rice mass concentration is 0.2% impregnates 20 minutes, then cleans brown rice with clear water, dries, spare；
Brown rice is impregnated later 24 hours in 32 DEG C of water, then after ozone sterilization 13 minutes, is rinsed with clear water to ozone free taste；
Then brown rice is placed in constant incubator and is germinateed, after culture to a length of 2mm of bud, be placed in destroy the enzyme treatment 12 at 94 DEG C and divide
Clock, be placed on 57 DEG C at a temperature of dry；Finally sprouted unpolished rice is crushed, 70 meshes is crossed, obtains germination brown rice powder.
As a further solution of the present invention：Step（2）Extrusion processing：Above-mentioned germination brown rice powder is mixed with distilled water
Close, make powder moisture 28%, handled by twin-screw Bulking Machine extrusion, be placed at 60 DEG C dry, then crushed
140 meshes, it is spare.
As a further solution of the present invention：Step（3）Saccharification processing：By extrusion, treated that germination brown rice powder adds
Enter in water, stirs and Rice & peanut milk is made；70 DEG C are then heated to, alpha-amylase is subsequently added into, obtains sprouted unpolished rice sugar after stirring 20min
Slurrying, is then cooled to 24 DEG C, spare.
As a further solution of the present invention：Step（4）The face and：Following raw material is weighed according to parts by weight：Obtained by upper step
Sprouted unpolished rice saccharification slurry 35 parts, 55 parts of Strong flour, 12 parts of Yoghourt, 7 parts of active dry yeast, 10 parts of white granulated sugar, 2 parts of salt,
2 parts of cocoa butter, 6 parts of Cranberry powder, 46 parts of egg, above-mentioned raw materials are placed in dough mixing machine, are uniformly mixed；Then plus water into
Capable and face forms dough A.
As a further solution of the present invention：Step（5）First stage fermentation：It is in temperature by the dough A that upper step obtains
41 DEG C, relative humidity be 75% fermenting case in provocation 60min, obtain first segment fermented dough.
As a further solution of the present invention：Step（6）Second stage fermentation：By first segment fermented dough and its 1.3 times
The Strong flour of weight mixes, and adds water and stirs at 28 DEG C of temperature and obtains dough B with face, by dough B temperature be 32 DEG C, it is opposite
Provocation 50min in the fermenting case that humidity is 65%, obtains second segment fermented dough.
As a further solution of the present invention：Step（7）Molding：It by the tabletting of second segment fermented dough and is rolled with tablet press machine
It presses 3 times again, dough sheet is compacted and gas is discharged be then split into block, obtain dough after molding；Dough is placed in later awake
It sends out in case, provocation 45 minutes.
As a further solution of the present invention：Step（8）It bakes：Dough after molding is put into the baking oven after preheating,
Getting angry 145 DEG C, lower fiery 190 DEG C, toasting 10 minutes, then paint one layer of egg liquid in bread surface, toast 3 minutes to get.
Compared with prior art, the beneficial effects of the invention are as follows：
The production method of sprouted unpolished rice bread of the invention while nutritional ingredient, makes sprouted unpolished rice face in retaining sprouted unpolished rice
The mouthfeel of packet is soft, special taste；Through detecting, alpha-aminobutyric acid content is 50- in the sprouted unpolished rice bread after baking
600ppm；Preparation process of the invention simply easily realizes that market popularization value is high.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of production method of sprouted unpolished rice bread, includes the following steps：
（1）Paddy germination treatment：Paddy obtains brown rice after decladding, cleaning；The sodium citrate that brown rice mass concentration is 0.1%
Solution impregnates 15 minutes, then cleans brown rice with clear water, dries, spare；It is small that brown rice is impregnated to 20 in 30 DEG C of water later
When, then after ten minutes through ozone sterilization, rinsed with clear water to ozone free taste；Then brown rice is placed in constant incubator and is carried out
Germination, culture are placed in destroy the enzyme treatment 10 minutes at 90 DEG C to after a length of 1.5mm of bud, be placed on 55 DEG C at a temperature of dry；Finally
Sprouted unpolished rice is crushed, 60 meshes is crossed, obtains germination brown rice powder；
（2）Extrusion processing：Above-mentioned germination brown rice powder is mixed with distilled water, makes powder moisture 25%, it is swollen by twin-screw
The processing of change machine extrusion, be placed at 50 DEG C dry, then crush and sieve with 100 mesh sieve, it is spare；
（3）Saccharification processing：By extrusion, treated that germination brown rice powder is added to the water, and stirs and Rice & peanut milk is made；It then heats to
It 65 DEG C, is subsequently added into alpha-amylase, obtains sprouted unpolished rice saccharification slurry after stirring 15min, be then cooled to 20 DEG C, it is spare；
（4）The face and：Following raw material is weighed according to parts by weight：Upper step resulting sprouted unpolished rice saccharification slurry 30 parts, Strong flour 50
Part, 8 parts of Yoghourt, 5 parts of active dry yeast, 6 parts of white granulated sugar, 1 part of salt, 1 part of cocoa butter, 4 parts of Cranberry powder, 40 parts of egg, will
Above-mentioned raw materials are placed in dough mixing machine, are uniformly mixed；Then plus water carries out and face, forms dough A；
（5）First stage fermentation：By dough A provocation in the fermenting case that temperature is 40 DEG C, relative humidity is 70% that upper step obtains
50min obtains first segment fermented dough；
（6）Second stage fermentation：First segment fermented dough is mixed with the Strong flour of its 1 times of weight, is added at 25 DEG C of temperature
Water stirring and face obtains dough B, by dough B in the fermenting case that temperature is 30 DEG C, relative humidity is 60% provocation 40min, obtain
Second segment fermented dough；
（7）Molding：It by the tabletting of second segment fermented dough and is rolled multiple pressure with tablet press machine 2 times, dough sheet is compacted and gas is discharged and is right
After divide blocking, obtain dough after molding；Dough is placed in proofing box later, provocation 35 minutes；
（8）It bakes：Dough after molding is put into the baking oven after preheating, is being got angry 130 DEG C, lower fiery 180 DEG C, is toasted 8 minutes,
Then paint one layer of egg liquid in bread surface, toast 2 minutes to get.
Embodiment 2
（1）Paddy germination treatment：Paddy obtains brown rice after decladding, cleaning；The sodium citrate that brown rice mass concentration is 0.3%
Solution impregnates 30 minutes, then cleans brown rice with clear water, dries, spare；It is small that brown rice is impregnated to 30 in 35 DEG C of water later
When, then after twenty minutes through ozone sterilization, rinsed with clear water to ozone free taste；Then brown rice is placed in constant incubator and is carried out
Germination, culture are placed in destroy the enzyme treatment 20 minutes at 95 DEG C to after a length of 2.5mm of bud, be placed on 60 DEG C at a temperature of dry；Finally
Sprouted unpolished rice is crushed, 80 meshes is crossed, obtains germination brown rice powder；
（2）Extrusion processing：Above-mentioned germination brown rice powder is mixed with distilled water, makes powder moisture 35%, it is swollen by twin-screw
The processing of change machine extrusion, be placed at 68 DEG C dry, then crushed 200 meshes, it is spare；
（3）Saccharification processing：By extrusion, treated that germination brown rice powder is added to the water, and stirs and Rice & peanut milk is made；It then heats to
It 78 DEG C, is subsequently added into alpha-amylase, obtains sprouted unpolished rice saccharification slurry after stirring 30min, be then cooled to 30 DEG C, it is spare；
（4）The face and：Following raw material is weighed according to parts by weight：Upper step resulting sprouted unpolished rice saccharification slurry 40 parts, Strong flour 60
Part, 15 parts of Yoghourt, 8 parts of active dry yeast, 12 parts of white granulated sugar, 3 parts of salt, 3 parts of cocoa butter, 8 parts of Cranberry powder, 50 parts of egg,
Above-mentioned raw materials are placed in dough mixing machine, are uniformly mixed；Then plus water carries out and face, forms dough A；
（5）First stage fermentation：By dough A provocation in the fermenting case that temperature is 42 DEG C, relative humidity is 85% that upper step obtains
70min obtains first segment fermented dough；
（6）Second stage fermentation：First segment fermented dough is mixed with the Strong flour of its 2 times of weight, is added at 30 DEG C of temperature
Water stirring and face obtains dough B, by dough B in the fermenting case that temperature is 35 DEG C, relative humidity is 75% provocation 60min, obtain
Second segment fermented dough；
（7）Molding：It by the tabletting of second segment fermented dough and is rolled multiple pressure with tablet press machine 3 times, dough sheet is compacted and gas is discharged and is right
After divide blocking, obtain dough after molding；Dough is placed in proofing box later, provocation 55 minutes；
（8）It bakes：Dough after molding is put into the baking oven after preheating, is being got angry 155 DEG C, lower fiery 200 DEG C, toasts 11 points
Then clock paints one layer of egg liquid in bread surface, toast 4 minutes to get.
Embodiment 3
A kind of production method of sprouted unpolished rice bread, includes the following steps：
（1）Paddy germination treatment：Paddy obtains brown rice after decladding, cleaning；The sodium citrate that brown rice mass concentration is 0.2%
Solution impregnates 20 minutes, then cleans brown rice with clear water, dries, spare；It is small that brown rice is impregnated to 24 in 32 DEG C of water later
When, then after ozone sterilization 13 minutes, rinsed with clear water to ozone free taste；Then brown rice is placed in constant incubator and is carried out
Germination, culture are placed in destroy the enzyme treatment 12 minutes at 94 DEG C to after a length of 2mm of bud, be placed on 57 DEG C at a temperature of dry；Finally will
Sprouted unpolished rice crushes, and crosses 70 meshes, obtains germination brown rice powder.
（2）Extrusion processing：Above-mentioned germination brown rice powder is mixed with distilled water, makes powder moisture 28%, passes through double spiral shells
The processing of bar bulking machine extrusion, be placed at 60 DEG C dry, then crushed 140 meshes, it is spare.
（3）Saccharification processing：By extrusion, treated that germination brown rice powder is added to the water, and stirs and Rice & peanut milk is made；Then it rises
Temperature is subsequently added into alpha-amylase to 70 DEG C, obtains sprouted unpolished rice saccharification slurry after stirring 20min, is then cooled to 24 DEG C, spare.
（4）The face and：Following raw material is weighed according to parts by weight：The upper resulting sprouted unpolished rice saccharification slurry of step 35 parts, high muscle face
55 parts of powder, 12 parts of Yoghourt, 7 parts of active dry yeast, 10 parts of white granulated sugar, 2 parts of salt, 2 parts of cocoa butter, 6 parts of Cranberry powder, egg 46
Part, above-mentioned raw materials are placed in dough mixing machine, are uniformly mixed；Then plus water carries out and face, forms dough A.
（5）First stage fermentation：By dough A that upper step obtains in the fermenting case that temperature is 41 DEG C, relative humidity is 75%
Provocation 60min obtains first segment fermented dough.
（6）Second stage fermentation：First segment fermented dough is mixed with the Strong flour of its 1.3 times of weight, in temperature 28
It is added water and stirred at DEG C and obtains dough B with face, by dough B provocation in the fermenting case that temperature is 32 DEG C, relative humidity is 65%
50min obtains second segment fermented dough.
（7）Molding：By the tabletting of second segment fermented dough and multiple pressure is rolled 3 times with tablet press machine, and dough sheet is compacted outlet side by side
Body is then split into block, obtains dough after molding；Dough is placed in proofing box later, provocation 45 minutes.
（8）It bakes：Dough after molding is put into the baking oven after preheating, is being got angry 145 DEG C, lower fiery 190 DEG C, baking 10
Minute, then paint one layer of egg liquid in bread surface, toast 3 minutes to get.
The preferred embodiment of the patent is described in detail above, but this patent is not limited to above-mentioned embodiment party
Formula within the knowledge of one of ordinary skill in the art can also be under the premise of not departing from this patent objective
Various changes can be made.
Claims (9)
1. a kind of production method of sprouted unpolished rice bread, which is characterized in that include the following steps：
（1）Paddy germination treatment：Paddy obtains brown rice after decladding, cleaning；The lemon that brown rice is 0.1-0.3% with mass concentration
Acid sodium solution impregnates 15-30 minutes, then cleans brown rice with clear water, dries, spare；Water by brown rice at 30-35 DEG C later
Middle immersion 20-30 hours is rinsed with clear water to ozone free taste then after ozone sterilization 10-20 minutes；Then brown rice is placed in
It germinates in constant incubator, after culture to a length of 1.5-2.5mm of bud, is placed at 90-95 DEG C destroy the enzyme treatment 10-20 minutes,
Be placed on 55-60 DEG C at a temperature of dry；Finally sprouted unpolished rice is crushed, 60-80 mesh is crossed, obtains germination brown rice powder；
（2）Extrusion processing：Above-mentioned germination brown rice powder is mixed with distilled water, makes powder moisture in 25-35%, passes through double spiral shells
The processing of bar bulking machine extrusion, be placed at 50-68 DEG C dry, then crushed 100-200 mesh, it is spare；
（3）Saccharification processing：By extrusion, treated that germination brown rice powder is added to the water, and stirs and Rice & peanut milk is made；It then heats to
65-78 DEG C, it is subsequently added into alpha-amylase, sprouted unpolished rice saccharification slurry is obtained after stirring 15-30min, is then cooled to 20-30 DEG C,
It is spare；
（4）The face and：Following raw material is weighed according to parts by weight：Upper step resulting sprouted unpolished rice saccharification slurry 30-40 parts, Strong flour
50-60 parts, 8-15 parts of Yoghourt, 5-8 parts of active dry yeast, 6-12 parts of white granulated sugar, 1-3 parts of salt, 1-3 parts of cocoa butter, Cranberry
4-8 parts of powder, 40-50 parts of egg；Above-mentioned raw materials are placed in dough mixing machine, are uniformly mixed；Then plus water carries out and face, is formed
Dough A；
（5）First stage fermentation：By dough A that upper step obtains in the fermenting case that temperature is 40-42 DEG C, relative humidity is 70-85%
Middle provocation 50-70min, obtains first segment fermented dough；
（6）Second stage fermentation：First segment fermented dough is mixed with the Strong flour of its 1-2 times of weight, at 25-30 DEG C of temperature
Under add water and stir and obtain dough B with face, by dough B provocation in the fermenting case that temperature is 30-35 DEG C, relative humidity is 60-75%
40-60min obtains second segment fermented dough；
（7）Molding：By the tabletting of second segment fermented dough and multiple pressure is rolled 2-3 times with tablet press machine, and dough sheet is compacted and gas is discharged
It is then split into block, obtains dough after molding；Dough is placed in proofing box later, provocation 35-55 minutes；
（8）It bakes：Dough after molding is put into the baking oven after preheating, at 130-155 DEG C of excessive internal heat, lower 180-200 DEG C of fire dries
Roasting 8-11 minute, then paint one layer of egg liquid in bread surface, baking 2-4 minutes to get.
2. the production method of sprouted unpolished rice bread according to claim 1, which is characterized in that step（1）At paddy germination
Reason：Paddy obtains brown rice after decladding, cleaning；The sodium citrate solution immersion that brown rice mass concentration is 0.2% 20 minutes, so
Brown rice is cleaned with clear water afterwards, is dried, it is spare；Brown rice is impregnated 24 hours in 32 DEG C of water later, then through ozone sterilization
After 13 minutes, rinsed with clear water to ozone free taste；Then brown rice is placed in constant incubator and is germinateed, cultivated a length of to bud
After 2mm, be placed in destroy the enzyme treatment 12 minutes at 94 DEG C, be placed on 57 DEG C at a temperature of dry；Finally sprouted unpolished rice is crushed, crosses 70
Mesh obtains germination brown rice powder.
3. the production method of sprouted unpolished rice bread according to claim 1, which is characterized in that step（2）At extrusion
Reason：Above-mentioned germination brown rice powder is mixed with distilled water, makes powder moisture 28%, is handled by twin-screw Bulking Machine extrusion,
Be placed at 60 DEG C dry, then crushed 140 meshes, it is spare.
4. the production method of sprouted unpolished rice bread according to claim 1, which is characterized in that step（3）Saccharification processing：It will
Treated that germination brown rice powder is added to the water for extrusion, stirs and Rice & peanut milk is made；70 DEG C are then heated to, alphalise starch is subsequently added into
Enzyme obtains sprouted unpolished rice saccharification slurry after stirring 20min, is then cooled to 24 DEG C, spare.
5. the production method of sprouted unpolished rice bread according to claim 1, which is characterized in that step（4）The face and：According to weight
Amount number weighs following raw material：Resulting 35 parts of the sprouted unpolished rice saccharification slurry of upper step, 55 parts of Strong flour, 12 parts of Yoghourt, activity are dry
Above-mentioned raw materials are placed in and face by 7 parts of yeast, 10 parts of white granulated sugar, 2 parts of salt, 2 parts of cocoa butter, 6 parts of Cranberry powder, 46 parts of egg
In machine, it is uniformly mixed；Then plus water carries out and face, forms dough A.
6. the production method of -5 any sprouted unpolished rice bread according to claim 1, which is characterized in that step（5）First
Stage fermentation：By dough A that upper step obtains in the fermenting case that temperature is 41 DEG C, relative humidity is 75% provocation 60min, obtain
First segment fermented dough.
7. the production method of -5 any sprouted unpolished rice bread according to claim 1, which is characterized in that step（6）Second
Stage fermentation：First segment fermented dough is mixed with the Strong flour of its 1.3 times of weight, is added water and stirred at 28 DEG C of temperature and face
Obtain dough B, by dough B in the fermenting case that temperature is 32 DEG C, relative humidity is 65% provocation 50min, obtain second segment fermentation
Dough.
8. the production method of -5 any sprouted unpolished rice bread according to claim 1, which is characterized in that step（7）Molding：
By the tabletting of second segment fermented dough and multiple pressure is rolled 3 times with tablet press machine, dough sheet is compacted and gas is discharged be then split into block, be obtained
To dough after molding；Dough is placed in proofing box later, provocation 45 minutes.
9. the production method of -5 any sprouted unpolished rice bread according to claim 1, which is characterized in that step（8）It bakes：
Dough after molding is put into the baking oven after preheating, is being got angry 145 DEG C, lower fiery 190 DEG C, is toasted 10 minutes, then in bread
Surface paints one layer of egg liquid, toast 3 minutes to get.
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| CN201810873650.5A CN108812773A (en) | 2018-08-02 | 2018-08-02 | A kind of production method of sprouted unpolished rice bread |
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| CN201810873650.5A CN108812773A (en) | 2018-08-02 | 2018-08-02 | A kind of production method of sprouted unpolished rice bread |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202000011776A1 (en) * | 2020-05-20 | 2021-11-20 | Mister Bio Food Srl | FORMULATION OF A FERMENTED VEGETABLE BLEND BASED ON SPROUTED BROWN RICE |
| CN114375978A (en) * | 2021-12-20 | 2022-04-22 | 龙鼎（内蒙古）农业股份有限公司 | Application of brown rice enzyme serving as food additive in bread making |
-
2018
- 2018-08-02 CN CN201810873650.5A patent/CN108812773A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202000011776A1 (en) * | 2020-05-20 | 2021-11-20 | Mister Bio Food Srl | FORMULATION OF A FERMENTED VEGETABLE BLEND BASED ON SPROUTED BROWN RICE |
| WO2021234552A1 (en) * | 2020-05-20 | 2021-11-25 | Mister Bio Food Srl | Formulation of a fermented vegetable blend based on sprouted brown rice |
| CN114375978A (en) * | 2021-12-20 | 2022-04-22 | 龙鼎（内蒙古）农业股份有限公司 | Application of brown rice enzyme serving as food additive in bread making |
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Application publication date: 20181116 |
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