CN112868715A - Gluten-free rice bread containing isolated soy protein and preparation method of gluten-free rice bread - Google Patents
Gluten-free rice bread containing isolated soy protein and preparation method of gluten-free rice bread Download PDFInfo
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- CN112868715A CN112868715A CN202110061404.1A CN202110061404A CN112868715A CN 112868715 A CN112868715 A CN 112868715A CN 202110061404 A CN202110061404 A CN 202110061404A CN 112868715 A CN112868715 A CN 112868715A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 56
- 241000209094 Oryza Species 0.000 title claims abstract description 52
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 52
- 235000009566 rice Nutrition 0.000 title claims abstract description 52
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 31
- 229940001941 soy protein Drugs 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 238000011282 treatment Methods 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 238000000855 fermentation Methods 0.000 claims description 48
- 230000004151 fermentation Effects 0.000 claims description 48
- 238000002156 mixing Methods 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 14
- 238000007493 shaping process Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 229920003023 plastic Polymers 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 229940071440 soy protein isolate Drugs 0.000 claims 9
- 230000032683 aging Effects 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000018343 nutrient deficiency Nutrition 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 7
- 108010068370 Glutens Proteins 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 210000004681 ovum Anatomy 0.000 description 4
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- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 208000015943 Coeliac disease Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001363 autoimmune Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000003544 deproteinization Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000006171 gluten free diet Nutrition 0.000 description 1
- 235000020884 gluten-free diet Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 108060006613 prolamin Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses gluten-free rice bread with isolated soy protein and a preparation method thereof, belonging to the technical field of grain processing. The invention solves the problems of difficult molding, easy aging, nutrient deficiency and the like of the existing gluten-free rice bread. The gluten-free rice bread takes rice flour as a main material and soybean protein isolate as an improver, and comprises raw materials such as buckwheat flour, eggs, white granulated sugar, butter, yeast, water and the like. According to the invention, the mixed flour of the rice flour and the soybean protein isolate is subjected to high-pressure treatment and then forms dough together with the buckwheat flour, and the dough is matched with a bread making process to obtain the gluten-free rice bread with good quality, so that the defects of the gluten-free rice bread, such as quality, product nutrition, easy aging and the like, are improved.
Description
Technical Field
The invention relates to gluten-free rice bread with isolated soy protein and a preparation method thereof, belonging to the technical field of grain processing.
Background
Gluten, gluten protein, is mainly composed of prolamin and glutenin, and is a good source of bread quality and mouthfeel. Celiac disease is autoimmune intestinal disease induced by ingestion of gluten-containing foods (mainly wheat and products thereof), the incidence rate of celiac disease in countries in Europe and America reaches 1%, and gluten-free diet is the only accepted effective treatment scheme at present; gluten-free food refers to a type of food made from gluten-free raw materials (rice, corn, sorghum, etc.).
Because gluten protein is lost in the gluten-free rice bread, a network structure is difficult to form, dough forming is difficult, gas holding performance is poor, the internal pores of the bread are few, and the whole bread is easy to collapse. Compared with wheat bread, the rice bread has higher water content and starch content, high aging rate, small specific volume and hard skin; in addition, the raw material powder can cause nutrient deficiency by removing gluten protein, and the deproteinization process can cause the loss of dietary fiber and trace elements. At present, the problems of difficult molding, easy aging and nutrient deficiency of gluten-free rice bread are the problems to be solved urgently in the industrialized development of the rice bread at present.
Disclosure of Invention
In order to solve the technical problems, the invention provides the gluten-free rice bread containing the isolated soy protein and the preparation method thereof.
The isolated soy protein gluten-free rice bread is prepared from the following raw materials in parts by weight:
100 parts of rice flour, 10-30 parts of buckwheat flour, 5-15 parts of soybean protein isolate, 20-24 parts of white granulated sugar, 14-18 parts of eggs, 2-3 parts of salt, 12-15 parts of butter, 1-2 parts of yeast and 60-80 parts of water.
The preparation method of the isolated soy protein gluten-free rice bread comprises the following steps:
step 1, uniformly mixing rice flour and soybean protein isolate, and placing the mixture into a sealed polyethylene plastic bag for high-pressure treatment;
step 2, adding buckwheat flour into the mixed flour subjected to high-pressure treatment in the step 1, uniformly mixing to form a dry material, then adding water, eggs and white granulated sugar, and uniformly mixing to form a wet material;
step 3, putting the wet materials and the yeast obtained in the step 2 into a dough mixer, uniformly stirring, adding butter, continuously stirring, adding salt, uniformly stirring to obtain a prepared dough;
step 4, performing primary fermentation treatment on the dough obtained in the step 3;
step 5, shaping the dough after the first fermentation treatment, and then performing second fermentation treatment;
and 6, reshaping, proofing and baking the dough subjected to the secondary fermentation treatment again to obtain the bread.
Further, the high-pressure treatment conditions in step 1 are as follows: acting under the pressure of 300-500 MPa for 15-25 min.
Further, the high pressure treatment conditions in step 1 are: acting under 400MPa for 20 min.
Further, the conditions of the first fermentation treatment in the step 4 are as follows: the temperature is 26-32 ℃, and the fermentation time is 40-60 min.
Further, the conditions of the first fermentation treatment in step 4 are as follows: the temperature is 28 deg.C, and the fermentation time is 60 min.
Further, the conditions of the second fermentation treatment in the step 5 are as follows: the temperature is 26-32 ℃, and the fermentation time is 30-50 min.
Further, the second fermentation treatment conditions in step 5 are as follows: the temperature is 30 deg.C, and the fermentation time is 40 min.
Further, the baking conditions in step 6 are as follows: the temperature is 175-220 ℃, and the baking time is 15-30 min.
Further, the baking temperature in step 6 was 200 ℃.
The invention has the following beneficial effects: the invention utilizes the high-pressure treatment technology to preprocess the raw material powder, the characteristics of the raw material components after high-pressure treatment are changed, the gelatinization temperature of the starch can be reduced, and the protein structure can be reduced and changed, thereby changing the viscoelasticity and the structural characteristics of the cereal dough, and particularly promoting the cross-linking of the sulfhydryl group and the disulfide of the protein in the raw material to generate polymerization reaction. The rice and the isolated soy protein contain more sulfydryl and disulfide bonds, and the application can improve the air retention of the gluten-free cereal dough and increase the elasticity and the product volume of the bread by utilizing the mixed powder of the rice flour and the isolated soy protein subjected to high-pressure treatment. And the invention applies the isolated soy protein to the production of gluten-free bread, which not only can enhance the function and nutritional characteristics of the gluten-free product and improve the sensory quality by increasing Maillard browning and flavor, but also can construct a protein network structure which can simulate certain characteristics of gluten, and improve the rheology and baking characteristics of dough and the structure, sensory and shelf life characteristics of the gluten-free bread. In addition, the buckwheat flour is added into the gluten-free rice bread to carry out nutrition blending on the gluten-free rice bread, so that the gluten-free rice bread has good taste of wheat bread and enriches the nutritional ingredients of the product.
Detailed Description
The experimental procedures used in the following examples are conventional unless otherwise specified. The materials, reagents, methods and apparatus used, unless otherwise specified, are conventional in the art and are commercially available to those skilled in the art.
Example 1:
the bread of the embodiment is prepared from the following raw materials in parts by weight:
100g of rice flour, 10g of buckwheat flour, 5g of soybean protein isolate, 20g of white granulated sugar, 14g of eggs, 2g of salt, 12g of butter, 1g of yeast and 60g of water.
The bread of the embodiment is made according to the following operation steps:
(1) sieving rice flour with 100 mesh sieve;
(2) mixing rice flour and soybean protein isolate, placing in sealed polyethylene plastic bag, and making into dry material under 300MPa for 15 min; adding warm water of 55 deg.C to mix ovum gallus Domesticus and white sugar to obtain wet material;
(3) putting the active dry yeast and the mixture obtained in the step (2) into a dough mixer, mixing and stirring; adding butter, continuously mixing and stirring to obtain a modulated dough;
(4) performing primary fermentation on the dough obtained in the step (3); wherein the temperature of the first fermentation is 26 ℃, and the time of the first fermentation is 40 min;
(5) taking out the first fermented dough obtained in the step (4), shaping, and then carrying out second fermentation; wherein the temperature of the second fermentation is 26 ℃, and the time of the second fermentation is 30 min;
(6) taking out the secondary fermented dough obtained in the step (5), shaping, fermenting (30 ℃, 30min), and baking at 175 ℃ with upper and lower fire for 15min to obtain the gluten-free bread containing the isolated soy protein.
Example 2:
the bread of the embodiment is prepared from the following raw materials in parts by weight:
100g of rice flour, 20g of buckwheat flour, 10g of soybean protein isolate, 22g of white granulated sugar, 16g of eggs, 2.5g of salt, 13g of butter, 2g of yeast and 70g of water.
The bread of the embodiment is made according to the following operation steps:
(1) sieving rice flour with 100 mesh sieve;
(2) mixing rice flour and soybean protein isolate, placing in sealed polyethylene plastic bag, and making into dry material under 400MPa for 20 min; mixing ovum gallus Domesticus and white sugar with warm water of 55 deg.C to obtain wet material;
(3) putting the active dry yeast and the mixture obtained in the step (2) into a dough mixer, mixing and stirring; adding butter, continuously mixing and stirring to obtain a modulated dough;
(4) taking out the first fermented dough obtained in the step (3), shaping, and then performing first fermentation; wherein the temperature of the first fermentation is 28 ℃, and the time of the second fermentation is 60 min;
(5) taking out the first fermented dough obtained in the step (4), shaping, and then carrying out second fermentation; wherein the temperature of the second fermentation is 30 ℃, and the time of the second fermentation is 40 min;
(6) and (3) taking out the secondary fermented dough obtained in the step (5), shaping, fermenting (30 ℃, 35min), and baking at 200 ℃ for 20min by using upper and lower fire to obtain the gluten-free bread containing the isolated soy protein.
Example 3:
the bread of the embodiment is prepared from the following raw materials in parts by weight:
100g of rice flour, 30g of buckwheat flour, 15g of soybean protein isolate, 24g of white granulated sugar, 18g of eggs, 3g of salt, 15g of butter, 2g of yeast and 80g of water.
The bread of the embodiment is made according to the following operation steps:
(1) sieving rice flour with 100 mesh sieve;
(2) mixing rice flour and soybean protein isolate, placing in sealed polyethylene plastic bag, and making into dry material under 500MPa for 25 min; mixing ovum gallus Domesticus and white sugar with warm water of 55 deg.C to obtain wet material;
(3) putting the active dry yeast and the mixture obtained in the step (2) into a dough mixer, mixing and stirring; adding butter, continuously mixing and stirring to obtain a modulated dough;
(4) taking out the first fermented dough obtained in the step (3), shaping, and then performing first fermentation; wherein the temperature of the first fermentation is 32 ℃, and the time of the first fermentation is 60 min;
(5) taking out the first fermented dough obtained in the step (4), shaping, and then carrying out second fermentation; wherein the temperature of the second fermentation is 32 ℃, and the time of the second fermentation is 50 min;
(6) and (3) taking out the secondary fermented dough obtained in the step (5), shaping, fermenting (30 ℃, 40min), and baking at 220 ℃ for 30min to obtain the gluten-free bread containing the isolated soy protein.
Comparative example 1:
the bread in the comparative example is prepared from the following raw materials in parts by weight:
100g of rice flour, 30g of buckwheat flour, 10g of soybean protein isolate, 24g of white granulated sugar, 18g of eggs, 3g of salt, 15g of butter, 2g of yeast and 80g of water.
The isolated soy protein gluten-free bread of this example was made according to the following procedure:
(1) sieving rice flour with 100 mesh sieve;
(2) mixing rice flour and soybean protein isolate uniformly to obtain dry material; mixing ovum gallus Domesticus and white sugar with warm water of 55 deg.C to obtain wet material;
(3) putting the active dry yeast and the mixture obtained in the step (2) into a dough mixer, mixing and stirring; adding butter, continuously mixing and stirring to obtain a modulated dough;
(4) performing primary fermentation on the dough obtained in the step (3); the temperature of the first fermentation is 26 ℃, and the time of the first fermentation is 40 min;
(5) taking out the first fermented dough obtained in the step (4), shaping, and then carrying out second fermentation; the temperature of the second fermentation is 26 ℃, and the time of the second fermentation is 30 min;
(6) and (3) taking out the secondary fermented dough obtained in the step (5), shaping, fermenting (30 ℃, 35min), and baking at the temperature of 175 ℃ with upper fire and lower fire for 15min to obtain the gluten-free bread containing the isolated soy protein.
Compared with the gluten-free bread of the comparative example 1, the gluten-free bread prepared by using the mixed powder of rice flour and soybean protein isolate as the raw materials under different pressure treatments has the scoring standards shown in the table 1 and the scoring results shown in the table 2:
TABLE 1 Scoring standards
TABLE 2 organoleptic scoring tables for different high-pressure treated breads
| Example 1 | Example 2 | Example 3 | Comparative example 1 | |
| Sensory scoring | 78.5 | 81.7 | 85.3 | 45.7 |
Claims (10)
1. The gluten-free rice bread containing isolated soy protein is characterized by being prepared from the following raw materials in parts by weight: 100 parts of rice flour, 10-30 parts of buckwheat flour, 5-15 parts of soybean protein isolate, 20-24 parts of white granulated sugar, 14-18 parts of eggs, 2-3 parts of salt, 12-15 parts of butter, 1-2 parts of yeast and 60-80 parts of water.
2. The method for preparing a gluten-free rice bread with soy protein isolate as claimed in claim 1, characterized in that the method comprises the steps of:
step 1, uniformly mixing rice flour and soybean protein isolate, and placing the mixture into a sealed polyethylene plastic bag for high-pressure treatment;
step 2, adding buckwheat flour into the mixed flour subjected to high-pressure treatment in the step 1, uniformly mixing to form a dry material, adding warm water, eggs and white granulated sugar, and uniformly mixing to form a wet material;
step 3, putting the wet materials and the yeast obtained in the step 2 into a dough mixer, uniformly stirring, adding butter, continuously stirring, adding salt, uniformly stirring to obtain a prepared dough;
step 4, performing primary fermentation treatment on the dough obtained in the step 3;
step 5, shaping the dough after the first fermentation treatment, and then performing second fermentation treatment;
and 6, reshaping, proofing and baking the dough subjected to the secondary fermentation treatment again to obtain the bread.
3. The method for preparing a gluten-free rice bread with soy protein isolate as claimed in claim 2, wherein the high pressure treatment conditions in step 1 are: acting under the pressure of 300-500 MPa for 15-25 min.
4. The method for preparing a gluten-free rice bread with soy protein isolate as claimed in claim 3, wherein the high pressure treatment conditions in step 1 are: acting under 400MPa for 20 min.
5. The method for preparing a gluten-free rice bread with soy protein isolate as claimed in claim 2, wherein the conditions of the first fermentation process in step 4 are: the temperature is 26-32 ℃, and the fermentation time is 40-60 min.
6. The method for preparing a gluten-free rice bread with soy protein isolate as claimed in claim 5, wherein the conditions of the first fermentation process in step 4 are: the temperature is 28 deg.C, and the fermentation time is 60 min.
7. The method for preparing a gluten-free rice bread with soy protein isolate as claimed in claim 2, wherein the second fermentation process conditions in step 5 are: the temperature is 26-32 ℃, and the fermentation time is 30-50 min.
8. The method for preparing a gluten-free rice bread with soy protein isolate as claimed in claim 7, wherein the second fermentation process conditions in step 5 are: the temperature is 30 deg.C, and the fermentation time is 40 min.
9. The method for preparing a gluten-free rice bread with soy protein isolate as claimed in claim 2, wherein the baking conditions in step 6 are: the temperature is 175-220 ℃, and the baking time is 15-30 min.
10. The method of making a soy protein isolate gluten-free rice bread as claimed in claim 9 wherein the baking temperature in step 6 is 200 ℃.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108391691A (en) * | 2018-05-16 | 2018-08-14 | 佛山科学技术学院 | A kind of improvement of peach gum is without gluten bread and preparation method thereof |
| CN110050811A (en) * | 2019-05-24 | 2019-07-26 | 江南大学 | A kind of no seitan rice bread and preparation method thereof |
-
2021
- 2021-01-18 CN CN202110061404.1A patent/CN112868715A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108391691A (en) * | 2018-05-16 | 2018-08-14 | 佛山科学技术学院 | A kind of improvement of peach gum is without gluten bread and preparation method thereof |
| CN110050811A (en) * | 2019-05-24 | 2019-07-26 | 江南大学 | A kind of no seitan rice bread and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 何林阳等: "无麸质面包品质改良研究进展" * |
| 王坤等: "无面筋食品研究进展" * |
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Application publication date: 20210601 |