CN112120054A

CN112120054A - Brown rice oat bread with low glycemic index and preparation method thereof

Info

Publication number: CN112120054A
Application number: CN202011046710.XA
Authority: CN
Inventors: 王立; 潘琪锋; 孙娟; 李言; 钱海峰; 曹国亮; 曹红亮
Original assignee: Jiangsu Dada Sugar Catering Management Co ltd; Jiangnan University
Current assignee: Jiangsu Dada Sugar Catering Management Co ltd; Jiangnan University
Priority date: 2020-09-29
Filing date: 2020-09-29
Publication date: 2020-12-25
Anticipated expiration: 2040-09-29
Also published as: CN112120054B

Abstract

The invention discloses brown rice oat bread with a low glycemic index and a preparation method thereof, and belongs to the technical field of grain processing. The invention provides brown rice oat bread which comprises the following raw materials: brown rice powder, wheat gluten, oat flour, butter, sodium caseinate, salt, yeast, improver and water. The invention utilizes sodium caseinate to help form dough and improve bread flavor, and obtains the brown rice oat bread with low glycemic index, specific volume, taste and tissue structure similar to wheat bread by matching with a brown rice bread formula and a special baking process.

Description

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

Technical Field

The invention belongs to the technical field of grain processing, and relates to brown rice oat bread with a low glycemic index and a preparation method thereof.

Background

The paddy is the second largest grain in the world, and the planting area accounts for 1/5 of the total area of the grains. The rice planting area of China is wide, the variety is various, the corn is the largest rice producing country and the largest consuming country in the world, and about 2/3 of the population in the country takes rice as staple food. The long-term consumption of the white rice is one of the main causes of induction of various chronic diseases (such as hyperglycemia, hypertension, constipation, anemia and the like) of modern people. The brown rice is whole grain rice obtained by unshelling rice and then performing no processing or less processing, and is composed of three major parts of rice bran, embryo and endosperm. About 64% of the nutrients in rice are accumulated in the bran layer and germ. Compared with common rice, the brown rice realizes the full-nutrition retention of the paddy to a higher degree. The brown rice not only contains more nutritional ingredients such as protein, fat, vitamins and mineral substances, but also contains various functional factors for promoting human health such as dietary fiber, oryzanol, glutathione, gamma-aminobutyric acid, rice bran polysaccharide, octacosanol, inositol and the like, and especially the content of the dietary fiber and the B vitamins is far higher than that of common rice. Therefore, compared with common rice, the brown rice has more nutrition and health care functions, and has very wide market prospect. The oat is rich in starch, protein and insoluble dietary fiber, is rich in oat beta-glucan, oat anthracenamide, tocopherol and oat saponin, and is related to reduction of risks of various diseases such as diabetes, cardiovascular diseases and the like. However, the poor mouthfeel of the two foods makes the foods difficult to adapt to the eating habits of modern people, and the consumption acceptance of the foods as staple foods is low.

Bread is an important product form in a baked product, and because the brown rice and the oats do not contain gluten protein, a network structure is difficult to form, dough forming is difficult, gas holding performance is poor, internal pores of the bread are few, and the whole bread is easy to collapse. Therefore, to make a high brown rice oat bread with a high brown rice oat content requires the addition of a certain amount of gluten to replenish the gluten proteins in the bread. Exogenous supplementation of gluten leads to an increase in the amount of water added to make the bread due to the high water holding capacity of gluten proteins. The water content of the common wheat bread is 55-65%, and the water content of the brown rice oat bread with high brown rice oat content is more than 80%. The starch expands rapidly due to the excessively high water adding amount, starch particles expand excessively during baking of the brown rice oat bread, the starch particles melt along with the increase of baking temperature, the integrity of the particles is gradually lost, air permeability of a formed air bubble chamber is poor relative to that of common wheat flour, and the air bubble chamber shrinks due to the excessively low internal pressure in a cooling stage after baking, and finally the bread shrinks and collapses. This problem limits the amount of brown rice flour and oat flour used in baked products. Therefore, bread sold on the market has a content of brown rice flour or oat flour of more than 30%.

Disclosure of Invention

[ problem ] to

Brown rice or oat has a problem of poor mouthfeel and easy collapse when used for making bread.

[ solution ]

The invention provides a composite powder for making bread, which comprises the following components: brown rice powder, wheat gluten, oat flour, sodium caseinate and modifying agent. Further, by mass, 45-55 parts of brown rice powder, 30-40 parts of wheat gluten, 10-20 parts of oat flour, 3-6 parts of sodium caseinate and 1-2 parts of an improver.

When the composite flour is used for making bread, 5-8 parts of butter, 1-2 parts of salt, 1-2 parts of yeast and 90-100 parts of water are added.

The invention provides brown rice oat bread which comprises the following raw materials: brown rice powder, wheat gluten, oat flour, butter, sodium caseinate, salt, yeast, improver and water. Further, by mass, the brown rice flour is 45-55 parts, the wheat gluten is 30-40 parts, the oat flour is 10-20 parts, the butter is 5-8 parts, the sodium caseinate is 3-6 parts, the salt is 1-2 parts, the yeast is 1-2 parts, the modifying agent is 1-2 parts, and the water is 90-100 parts.

The brown rice powder contains 74.3-76.4% of starch, 6.1-7.3% of protein and 0.3-0.5% of fat. The oat powder contains 58.2-60.5% of starch, 10.9-11.3% of protein and 6.2-6.6% of fat. The wheat gluten comprises 79.4-80.1% of starch, 15.3-16.3% of protein and 1.4-2.3% of fat. The sodium caseinate contains 94.04-96.66% of protein, 80.6-80.8% of emulsification activity index, 14.0-16.0% of emulsification stability index and 46.20-52.04% of beta-sheet content of a secondary structure.

In one embodiment of the invention, the ratio of oat flour to vital gluten is 15 parts to 35 parts.

In one embodiment of the invention, the raw materials of the brown rice oat bread comprise: the rice flour is prepared from 50 parts of brown rice flour, 35 parts of wheat gluten, 15 parts of oat flour, 6 parts of butter, 3 parts of sodium caseinate, 1.6 parts of salt, 1 part of yeast, 1 part of improver and 100 parts of water.

The invention also provides a method for preparing the brown rice oat bread, which comprises the following steps:

weighing brown rice powder, wheat gluten, oat flour, salt, sodium caseinate, modifier and yeast according to parts by weight, and preparing mixed powder; adding water into the mixed flour, stirring at a low speed for 5 minutes, then stirring at a high speed for 8 minutes until the dough is basically formed, adding butter, and kneading at a low speed until gluten is completely developed to obtain dough; shaping and dishing the dough; fermenting the dough after being filled into the tray for 1h under the conditions that the humidity is 80% and the temperature is 38 ℃, baking, and cooling for 60min under the room temperature condition to obtain the brown rice oat bread product; the baking temperature is 200-220 ℃, the lower temperature is 190-210 ℃, and the baking time is 25-35 min. Optionally, the upper fire temperature is 220 ℃, the lower fire temperature is 200 ℃, and the baking time is 30 min.

In one embodiment of the invention, the dough is 250g after filling.

[ advantageous effects ]

(1) The invention provides a preparation method of a brown rice oat bread, which has simple process preparation flow, does not need multiple fermentation and shaping, is convenient for large-scale industrial production and reduces the production cost.

(2) According to the invention, sodium caseinate is used for helping to form dough and improving bread flavor, and the brown rice oat bread with excellent quality is obtained by matching with the brown rice bread formula and the brown rice bread process.

(3) The bread made of the brown rice and the oat has the functions of small postprandial blood sugar fluctuation and maintaining postprandial blood sugar dynamic balance, can increase the dietary choices of people with diabetes, can enrich the varieties of the brown rice and the oat products, and can be used as a new utilization way of brown rice and oat resources.

(4) According to the invention, the brown rice is used as a main raw material (except water, the ratio of the brown rice to the oat is more than 50%), the gluten powder and the oat powder are added in a certain amount, and the prepared bread can effectively reduce the intake of starch, is rich in dietary fiber, and has a positive effect on the aspect of controlling blood sugar by the dietary fiber.

(5) The invention produces bread with a low glycemic index, and therefore, no sucrose is added to the formula. However, sucrose is the main carbon source for yeast fermentation, and the lack of sucrose is not beneficial to the gas production of yeast, so that the dough expansion degree is small, and the specific volume of the prepared bread is small. The invention aims to optimize the bread formula and the making process, and adopts a baking mode different from that of common bread to make the brown rice oat bread, so as to obtain the brown rice oat bread with specific volume, taste and tissue structure similar to those of wheat bread.

Drawings

Figure shows a diagram of the brown rice oat bread prepared by fermenting at 130 deg.C for 50min, 60min, 70min, heating to 220 deg.C, baking at 200 deg.C, and baking for 30 min; in the figure, from left to right, the brown rice oat bread proofed for 50min, the brown rice oat bread proofed for 60min, and the brown rice oat bread proofed for 70min are respectively shown.

Figure is a graph of brown rice oat bread prepared by fermenting at 238 deg.C for 50min, 60min, and 70min, heating to 170 deg.C, baking to 190 deg.C, and baking for 35 min; in the figure, from left to right, the brown rice oat bread proofed for 50min, the brown rice oat bread proofed for 60min, and the brown rice oat bread proofed for 70min are respectively shown.

FIG. 338 deg.C shows a diagram of a brown rice oat bread product prepared by fermenting at 338 deg.C for 50min, 60min, 70min, raising the temperature to 220 deg.C, baking at 200 deg.C, and baking for 30 min; in the figure, from left to right, the brown rice oat bread proofed for 50min, the brown rice oat bread proofed for 60min, and the brown rice oat bread proofed for 70min are respectively shown.

FIG. 4 is a diagram of a sample of brown rice oat bread made with different water addition amounts; in the figure, the leftmost side is wheat bread, and the right side 4 rows of bread are brown rice oat bread (3 pieces per row are parallel) added with water in an amount of 79 parts, 80 parts, 90 parts and 100 parts from top to bottom, respectively.

FIG. 5 is a graph showing the postprandial blood glucose concentration profile of a human.

Detailed Description

Brown rice used in the following examples is commercially available, and is produced by the limited liability company of agriculture development group of Heilongjiang grand bin and hong yuan; oat is commercially available, Wuchang color Qiaomi industries, Ltd; the wheat gluten is sold in the market, Anhui Ante food products, Inc., and the wheat gluten contains 79.4-80.1% of starch, 15.3-16.3% of protein and 1.4-2.3% of fat; the salt is commercially available, layer upon layer high food company, Fushan; butter is commercially available, a new zealand constant natural group; the sodium caseinate is commercially available, Qianzhuo food Limited company in Zhengzhou city, the protein content in the sodium caseinate is 94.04% -96.66%, the emulsifying activity index is 80.6-80.8, the emulsifying stability index is 14.0-16.0, and the beta-sheet content of a secondary structure is 46.20% -52.04%; the modifier is commercially available, and the model is S500, Guangzhou baking Ledao food Co., Ltd; the high-sugar yeast is commercially available, and is available from Angel Yeast Co.

The preparation method of the brown rice powder comprises the following steps: putting the brown rice raw material into a container, washing the brown rice, drying at room temperature, carrying out crushing in a normal-temperature air flow conveying dry powder system, and passing the obtained brown rice powder through a 80-mesh sieve to obtain the brown rice powder. The brown rice powder contains 74.3-76.4% of starch, 6.1-7.3% of protein and 0.3-0.5% of fat.

The preparation method of the oat powder comprises the following steps: putting brown rice raw material into a container, washing oat grains, steaming the oat grains at 100 deg.C for 30min, and drying. And (3) crushing the oat powder in a normal-temperature air flow conveying dry powder system, and sieving the obtained oat powder with an 80-mesh sieve to obtain the oat powder. The oat powder contains 58.2-60.5% of starch, 10.9-11.3% of protein and 6.2-6.6% of fat.

The sensory evaluation criteria of the brown rice oat bread are shown in table 1.

TABLE 1

Example 1

(1) Weighing 50 parts of coarse rice powder, 50 parts of oat powder and wheat gluten (the ratio of the oat powder to the wheat gluten is 25 parts: 25 parts, 20 parts: 30 parts, 15 parts: 35 parts and 10 parts: 40 parts respectively), 1.6 parts of salt, 1 part of yeast and 1 part of modifier by mass part, and preparing into mixed powder;

(2) adding 100 parts of water into the mixed flour, stirring at a low speed for 5 minutes, then stirring at a high speed for 8 minutes until the dough is basically formed, adding 6 parts of butter, and kneading at a low speed until gluten is completely developed to obtain dough;

(3) shaping and dishing the dough, wherein the weight of the dough after dishing is 250 g;

(4) and (3) fermenting the dough after being placed in a tray for 1h under the conditions that the humidity is 80% and the temperature is 38 ℃, baking and cooling for 60min under the room temperature condition to obtain the brown rice oat bread product, wherein the baking temperature is 220 ℃ at the upper fire temperature, 200 ℃ at the lower fire temperature and 30min at the lower fire temperature, and the brown rice oat bread finished product is prepared.

The results are shown in tables 2 and 3. As can be seen from Table 2, the content of wheat gluten has certain improvement effect on the specific volume and the structure of the brown rice oat bread, wherein the ratio of the oat flour to the wheat gluten is 15 parts to 35 parts, and the effect is better. Meanwhile, the ratio of oat flour to wheat gluten is 15: 35, and the brown rice oat bread is the closest to the contrast wheat bread in specific volume, hardness, elasticity and resilience. The wheat gluten serving as the wheat concentrated protein contains a large amount of wheat gluten and gliadin, has good viscoelasticity, and can form a dough gluten network structure, while the brown rice and the oat protein do not have the characteristics. The gluten powder is added into the mixed flour, so that the defects of the glutenin and gliadin are overcome to a certain extent, the strength of the mixed flour can be enhanced, and a strong network structure is formed, so that the extensibility and the air holding performance of dough are improved, the volume of the bread is increased, and the hardness is reduced. Compared with the brown rice oat bread of 15 parts to 35 parts, the brown rice oat bread of 10 parts to 40 parts of oat flour and wheat gluten has the advantages of reduced volume and increased hardness, which may cause too strong gluten force with the bread and prevent the dough from being proofed.

As can be seen from the sensory evaluation results of table 3, the brown rice oat flour buns containing 25 parts and 30 parts of vital gluten improve the mouthfeel and internal texture of the buns to some extent. The bread core is soft and elastic, the bread pores are increased, the internal structure is more uniform and compact, and the brown rice oat bread with the ratio of oat flour to wheat gluten being 15 parts to 35 parts has the highest total sensory evaluation score. Therefore, it is preferable that the ratio of oat flour to wheat gluten is 15 parts to 35 parts to improve the quality of bread.

TABLE 2

TABLE 3

Example 2

(1) Weighing 50 parts of brown rice powder, 35 parts of vital gluten, 15 parts of oat powder, 1.6 parts of salt, 1 part of yeast and 1 part of modifying agent in parts by mass to prepare mixed powder;

(4) and (3) respectively proofing the dough after being placed in a tray for 50min, 60min and 70min under the conditions that the humidity is 80% and the temperature is 30 ℃ or 38 ℃, baking and cooling for 60min under the room temperature condition to obtain the brown rice oat bread product, wherein the baking temperature is 220 ℃ and 200 ℃ and the baking time is 30 min.

The results are shown in FIGS. 1 and 3. FIG. 1 shows brown rice oat bread prepared by fermenting at 30 deg.C for 50min, 60min, and 70 min. FIG. 3 shows brown rice oat bread prepared by fermenting at 38 deg.C for 50min, 60min, and 70 min. It can be seen that the conventional proofing temperature bread using the common bread is smaller than the conventional proofing temperature bread, because the brown rice oat bread does not contain sucrose, and the common proofing temperature is not favorable for yeast to generate gas.

As can be seen from fig. 3, when the leavening temperature is 38 ℃, the specific volume of the bread reaches a maximum at a leavening time of 60min, compared to a bread leavening time of 50min, probably because sufficient leavening time stretches the gluten network structure of the dough, the dough has good gas holding properties, the yeast yield is sufficient, and rapid expansion of the volume of the bread in the early stage of baking is facilitated. When the leavening time of the bread is 70min, the specific volume of the bread is reduced, which is probably related to excessive yeast gas production, the damage of a gluten network structure and the collapse of the bread. In texture aspect, the brown rice oat bread with the proofing time of 60min is the closest to the contrast wheat bread in hardness, elasticity, chewiness and resilience.

As can be seen from the sensory evaluation results in Table 5, the brown rice oat bread having a proofing time of 60min had the highest total sensory evaluation score. The full proofing time ensures that the bread has soft mouthfeel, fine and smooth tissue, elasticity, uniform section pore size and clear texture. Therefore, the leavening conditions are preferably 38 ℃ for 60min to improve the bread quality.

TABLE 4

TABLE 5

Example 3

(1) Weighing 50 parts of brown rice powder, 35 parts of wheat gluten, 15 parts of oat flour, a plurality of parts of sodium caseinate, 1.6 parts of salt, 1 part of yeast and 1 part of modifying agent in parts by mass to prepare mixed powder;

(4) and (3) fermenting the dough after being placed in a tray for 1h under the conditions that the humidity is 80% and the temperature is 38 ℃, baking, and cooling for 60min under the room temperature condition to obtain the brown rice oat bread product, wherein the baking temperature is 220 ℃ at the upper fire temperature, 200 ℃ at the lower fire temperature, and the baking time is 30 min.

Wherein, the addition amounts of the sodium caseinate are respectively 0 part, 1.5 parts, 3 parts and 4.5 parts, and the brown rice oat bread finished products are prepared, and the related results are shown in a table 6. As can be seen from Table 6, the brown rice oat bread with 1.5 parts and 3 parts sodium caseinate added has a slight increase in specific volume, which may be related to the fact that sodium caseinate can increase the water absorption of the dough, improve the stirring stability of the dough, and the fermentation stability of the dough; however, too much sodium caseinate will also result in a decrease in bread volume, which may be related to the influence of excessive sodium caseinate on the fermentation performance of yeast. The addition of sodium caseinate helps to improve the smell of bread, which is related to the smell that sodium caseinate itself has. In addition, sodium caseinate helps to mask the bitter taste of gluten in bread. The brown rice oat bread with the addition amount of the sodium caseinate being 3 parts has the highest total sensory evaluation score. Therefore, the addition amount of sodium caseinate is preferably 3 parts to improve the bread quality.

TABLE 6

Example 4

(1) Weighing 50 parts of brown rice powder, 35 parts of wheat gluten, 15 parts of oat flour, 3 parts of sodium caseinate, 1.6 parts of salt, 1 part of yeast and 1 part of modifying agent in parts by mass to prepare mixed powder;

(2) adding a plurality of parts of water (70 parts, 80 parts, 90 parts or 100 parts) into the mixed flour, stirring at a low speed for 5 minutes, then stirring at a high speed for 8 minutes until the dough is basically formed, adding 6 parts of butter, and kneading at a low speed until gluten is completely developed to obtain dough;

(3) shaping and dishing the dough, wherein the dough is 190g after dishing;

Referring to fig. 4, it can be seen that the specific volume of the brown rice oat bread prepared according to the water addition amount of the general wheat bread is small, and the bread texture is compact, which is related to that the dough hardness is large due to the insufficient water addition amount, the stretching resistance is too strong, and the dough expansion is not facilitated. As the water adding amount of the bread is increased, the specific volume of the bread is increased, the texture structure of the bread core is improved, and the air holes are uniformly distributed. Therefore, the amount of water added is preferably 100 parts to improve the bread quality.

Example 5

(3) shaping and dishing the dough, wherein the dough is 190g after dishing;

(4) and (3) after the dough is proofed for 1h under the conditions that the humidity is 80% and the temperature is 38 ℃, baking and cooling for 60min under the room temperature condition are carried out, and the brown rice oat bread product is obtained, wherein the baking temperature, the baking temperature and the baking time are shown in the table 7.

Wherein the results associated with the brown rice oat bread products made under different baking conditions are shown in table 7. As can be seen from Table 7, the brown rice oat bread produced at the conventional bread baking temperature is prone to collapse due to the late gelatinization time of the starch in the bread, which is detrimental to the bread shape, resulting in excessive expansion of the bread during the early baking stage and a loss of the network structure strength of the bread during baking. FIG. 2 shows that the brown rice oat bread prepared by the brown rice oat bread with the temperature of 170 ℃ for raising the internal heat, 190 ℃ for baking the internal heat and the baking time of 35min has serious collapse compared with the wheat bread with the same baking condition. FIG. 3 shows that the brown rice oat bread prepared by the method with the upper fire temperature of 220 ℃, the lower fire baking temperature of 200 ℃ and the baking time of 30min has no obvious collapse. The temperature of the upper fire is higher than the temperature of the lower fire, so that moisture in the bread can be favorably and rapidly transferred outwards, meanwhile, the high-temperature baking is favorable for rapidly expanding and shaping the bread, the prepared bread crust is high in brittleness, and the bread can be prevented from collapsing. However, if the baking temperature is too high, the color of the surface of the bread becomes black due to Maillard reaction, and a mushy taste is generated. Therefore, the baking temperature is preferably 220 ℃ and 200 ℃ for 30min to improve the bread quality.

TABLE 7

Example 6

(5) The experimental subjects were 11 healthy volunteers including seven women and four men aged 22-27 years, BMI 19-23kg/m2, regular diet and work and rest habits, no family history of metabolic diseases and chronic diseases, no recent history of drug administration, gastrointestinal digestive diseases, no smoking and no drinking. The subjects were fasted and deprived of water 12h prior to the experiment. On the day of the experiment, the subjects were slowly moved to the laboratory and the fasting blood glucose concentration was determined by collecting blood from the fingertips. The subject consumed 70g of brown rice oat bread within 10min, and measured the postprandial blood glucose concentration by finger tip blood sampling at 15,30,60,120min after meal. During the experiment, the subjects fasted and were deprived of water and engaged in mild physical activity. And (4) drawing a human body postprandial blood glucose concentration change curve by taking the time as an abscissa and the blood glucose concentration change value of the experimental object as an ordinate.

The blood glucose concentration change after the human body ingests the brown rice oat bread processed and prepared by the optimal process is shown in fig. 5. As can be seen from fig. 5, the blood glucose concentration increased slowly after eating the brown rice oat bread compared to the control wheat bread. The postprandial blood glucose peak of both appeared at 30 min. Compared with wheat bread, the brown rice oat bread has the advantage that the postprandial blood sugar concentration is slowly reduced after the brown rice oat bread reaches the blood sugar peak value. This indicates that the brown rice oat flour has small blood sugar fluctuation after being eaten, and has strong capability of maintaining the dynamic balance of blood sugar after eating. The GI value of the brown rice oat bread is 49.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. A method for preparing bread, characterized in that the bread is brown rice oat bread with low glycemic index, and the raw materials comprise: 45-55 parts of brown rice powder, 30-40 parts of wheat gluten, 10-20 parts of oat flour, 5-8 parts of butter, 3-6 parts of sodium caseinate, 1-2 parts of salt, 1-2 parts of yeast, 1-2 parts of modifying agent and 90-100 parts of water;

weighing brown rice flour, wheat gluten, oat flour, salt, sodium caseinate, modifier and yeast according to parts by weight to prepare mixed powder, adding water into the mixed powder, stirring until dough is formed, adding butter and kneading to obtain dough; shaping and dishing the dough; fermenting the dough after being filled into the tray for 1h under the conditions that the humidity is 80% and the temperature is 38 ℃, baking, and cooling under the room temperature condition to obtain a brown rice oat bread product; the baking temperature is 200-220 ℃, the lower temperature is 190-210 ℃, and the baking time is 25-35 min.

2. The method of claim 1, wherein the upper temperature is 220 ℃, the lower temperature is 200 ℃ and the baking time is 30 min.

3. A method of making bread as claimed in claim 1 wherein the ratio of oat flour to vital gluten is 15 parts to 35 parts.

4. The method of making bread as claimed in claim 1, wherein the water is 100 parts.

5. A method of making bread as claimed in any one of claims 1 to 4 wherein the brown rice flour is 50 parts, gluten flour 35 parts, oat flour 15 parts, butter 6 parts, sodium caseinate 3 parts, salt 1.6 parts, yeast 1 part, improver 1 part, water 100 parts.

6. The method of making bread as claimed in claim 1, characterized in that the GI value of the brown rice oat bread is 49.

7. A method of making bread as claimed in any one of claims 1 to 6 in which the dough is 250g after filling.

8. A composite flour for making bread, comprising: 45-55 parts of brown rice powder, 30-40 parts of vital gluten, 10-20 parts of oat flour, 3-6 parts of sodium caseinate and 1-2 parts of modifying agent.

9. The composite flour for making bread as claimed in claim 8, wherein 5-8 parts of butter, 1-2 parts of salt, 1-2 parts of yeast and 90-100 parts of water are added when the composite flour is used for making bread.

10. The formula of the brown rice oat bread is characterized by comprising the following raw materials: 45-55 parts of brown rice powder, 30-40 parts of vital gluten, 10-20 parts of oat flour, 5-8 parts of butter, 3-6 parts of sodium caseinate, 1-2 parts of salt, 1-2 parts of yeast, 1-2 parts of modifying agent and 90-100 parts of water.