CN113207925A - Formula and making method of gluten-free bread - Google Patents
Formula and making method of gluten-free bread Download PDFInfo
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- CN113207925A CN113207925A CN202110274667.0A CN202110274667A CN113207925A CN 113207925 A CN113207925 A CN 113207925A CN 202110274667 A CN202110274667 A CN 202110274667A CN 113207925 A CN113207925 A CN 113207925A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims description 21
- 239000000843 powder Substances 0.000 claims abstract description 62
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 38
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 38
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 38
- 235000014103 egg white Nutrition 0.000 claims abstract description 38
- 210000000969 egg white Anatomy 0.000 claims abstract description 38
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 25
- 239000008158 vegetable oil Substances 0.000 claims abstract description 25
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 23
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 239000000835 fiber Substances 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 238000004519 manufacturing process Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000000346 sugar Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000009472 formulation Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 239000008236 heating water Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 20
- 235000013305 food Nutrition 0.000 abstract description 18
- 201000007235 gluten allergy Diseases 0.000 abstract description 18
- 208000028774 intestinal disease Diseases 0.000 abstract description 18
- 230000036541 health Effects 0.000 abstract description 17
- 230000009286 beneficial effect Effects 0.000 abstract description 16
- 241000209140 Triticum Species 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 description 19
- 230000008569 process Effects 0.000 description 16
- 208000024172 Cardiovascular disease Diseases 0.000 description 15
- 206010022489 Insulin Resistance Diseases 0.000 description 15
- 201000010099 disease Diseases 0.000 description 15
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 15
- 230000008092 positive effect Effects 0.000 description 15
- 238000004321 preservation Methods 0.000 description 15
- 201000003068 rheumatic fever Diseases 0.000 description 15
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 15
- 235000019764 Soybean Meal Nutrition 0.000 description 13
- 239000004455 soybean meal Substances 0.000 description 13
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 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 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 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
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
-
- 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
- A21D2/362—Leguminous plants
Abstract
The embodiment of the application provides a formula and a preparation method of gluten-free bread, relates to the technical field of food processing, and is used for solving the problem that bread taking wheat flour as a main raw material is not beneficial to the health of people suffering from intestinal diseases or gluten allergy. The formula of the gluten-free bread comprises the following components in parts by weight: 175-185 parts of gluten-free flour; 7-9 parts of rice fiber powder; 7-9 parts of cassava starch; 15-25 parts of egg white powder; 25-35 parts of saccharides; 3-4 parts of salt; 20-30 parts of vegetable oil; 5-7 parts of dry yeast; 150-.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a formula and a making method of gluten-free bread.
Background
In the related art, bread is generally made from wheat flour, yeast, water, etc. as main raw materials, with or without other raw materials, by processes of stirring, fermenting, shaping, proofing, cooking, etc., and food with cream, albumen, cocoa, jam, etc. added on the surface or inside of the product before and after cooking. The bread is various in types, convenient and fast, and is deeply popular with people who live at a fast pace.
Currently, most of the bread using wheat flour as the main raw material is sold in the market, and because the wheat flour contains a large amount of gluten, the bread is dangerous and even fatal to people suffering from intestinal diseases (CD) or gluten allergy.
Disclosure of Invention
The embodiment of the application provides a formula and a preparation method of gluten-free bread, which are used for overcoming the problem that bread taking wheat flour as a main raw material is not beneficial to the health of people suffering from intestinal diseases or gluten allergy.
In a first aspect of the application, the embodiment provides a formulation of gluten-free bread, which comprises the following components in parts by weight:
175-185 parts of gluten-free flour;
7-9 parts of rice fiber powder;
7-9 parts of cassava starch;
15-25 parts of egg white powder;
25-35 parts of saccharides;
3-4 parts of salt;
20-30 parts of vegetable oil;
5-7 parts of dry yeast;
150-.
Optionally, the gluten-free flour comprises soy flour; and/or the gluten-free flour accounts for 180 parts.
Optionally, the rice fiber powder is 8 parts; and/or 8 parts of cassava starch; and/or 20 parts of egg white powder; and/or 6 parts of dry yeast.
Optionally, the saccharide comprises 20 parts xylitol and 10 parts trehalose.
Optionally, the sugar comprises 30 parts white granulated sugar; or the saccharide comprises 30 parts of powdered sugar.
Optionally, the vegetable oil comprises soybean oil; and/or 24 parts of vegetable oil.
In an embodiment of the second aspect of the present application, there is provided a method of making gluten-free bread as defined in any one of the preceding claims, comprising:
uniformly mixing pre-weighed gluten-free flour, rice fiber powder, cassava starch, egg white powder, sugar and salt in a stirrer to obtain mixed flour;
heating water weighed in advance to 37-43 ℃;
2g of sugar weighed in advance is put into the heated water, and dried yeast weighed in advance is put into the heated water and stirred uniformly to activate the yeast;
pouring the activated yeast and the vegetable oil which is weighed in advance into the mixed flour, uniformly stirring at a first speed, and then stirring at a second speed to obtain dough; wherein the first speed is less than the second speed;
pouring the dough into a baking tray which is brushed with oil in advance, covering a preservative film on the surface of the dough, and placing the dough into a thermostat at 38 ℃ for proofing;
baking the dough under the preset temperature condition; wherein the temperature conditions include: 170 ℃ and 180 ℃; the lower fire is 175-185 ℃; the upper fire temperature is less than or equal to the lower fire temperature.
Alternatively, the yeast activation time is 8 minutes; and/or the proofing time is 40 minutes.
Optionally, the temperature conditions of the cooking comprise: the upper fire is 175 ℃ and the lower fire is 180 ℃;
the baking time was 20 minutes.
Optionally, the heating the pre-weighed water includes:
putting water which is weighed in advance into a beaker, and putting the beaker into a heating device for heating;
and/or the presence of a gas in the gas,
after the activated yeast and the vegetable oil which is weighed in advance are poured into the mixed flour, the method also comprises the following steps:
the beaker was rinsed clean with 50 parts of pre-weighed water.
The formula and the preparation method of the gluten-free bread provided by the embodiment of the application are characterized in that the gluten-free raw materials are mixed to prepare the bread, so that the health of people suffering from intestinal diseases or gluten allergy is facilitated, and the gluten-free bread has positive effects on prevention and treatment of diseases such as rheumatic arthritis, insulin resistance and cardiovascular diseases. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
Detailed Description
In order to make the technical solutions and advantages in the embodiments of the present application more clearly apparent, the following further detailed description of the exemplary embodiments of the present application makes clear that the described embodiments are only a part of the embodiments of the present application, and are not an exhaustive list of all embodiments. It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.
Reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic may be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example one
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of gluten-free flour; 8 parts of rice fiber powder; 8 parts of cassava starch; 20 parts of egg white powder; 30 parts of a saccharide; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The preparation method of the gluten-free bread comprises the following steps:
uniformly mixing pre-weighed gluten-free flour, rice fiber powder, cassava starch, egg white powder, sugar and salt in a stirrer to obtain mixed flour;
heating water weighed in advance to 37-43 ℃;
2g of sugar weighed in advance is put into the heated water, and dried yeast weighed in advance is put into the heated water and stirred uniformly to activate the yeast;
pouring the activated yeast and the vegetable oil which is weighed in advance into the mixed flour, uniformly stirring at a first speed, and then stirring at a second speed to obtain dough; wherein the first speed is less than the second speed;
pouring the dough into a baking tray which is brushed with oil in advance, covering a preservative film on the surface of the dough, and placing the dough into a thermostat at 38 ℃ for proofing;
baking the dough under the preset temperature condition; wherein the temperature conditions include: 170 ℃ and 180 ℃; the lower fire is 175-185 ℃; the upper fire temperature is less than or equal to the lower fire temperature.
Wherein, the gluten-free flour, the rice fiber powder, the cassava starch, the egg white powder, the sugar and the salt are mixed uniformly at a low speed for about 1 to 2 minutes.
Weighing 150 parts of water into a beaker, putting the beaker into a household device such as a microwave oven and the like, heating for 50 seconds, and measuring the temperature by using the temperature to ensure that the water temperature is between 37 and 43 ℃. At the same time, 50 parts of water were weighed into a small beaker for subsequent beaker washing.
Putting 2g xylitol into warm water (37-43 deg.C), stirring, quickly adding dry yeast, stirring, placing beaker into 38 deg.C incubator, timing for 8 min.
Adding activated yeast and weighed soybean oil into flour, stirring at low speed, and stirring at high speed for 5 min. The beaker for activating the yeast was rinsed clean with 50 parts of water, which was weighed in advance.
Pouring the dough into a baking tray (the baking tray has a certain height of more than 10cm and a volume of about 1000ml, and is used for placing about 350g of dough), covering with a preservative film, and placing into a 38 ℃ incubator for proofing for 40 min.
The temperature conditions of the baking include: the upper fire is 175 ℃ and the lower fire is 180 ℃; the baking time was 20 minutes.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
Example two
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 8 parts of rice fiber powder; 8 parts of cassava starch; 20 parts of egg white powder; 30 parts of a saccharide; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
EXAMPLE III
The formula of the gluten-free bread comprises the following components in parts by weight: 175 parts of soybean meal; 8 parts of rice fiber powder; 8 parts of cassava starch; 20 parts of egg white powder; 30 parts of a saccharide; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
Example four
The formula of the gluten-free bread comprises the following components in parts by weight: 185 parts of soybean meal; 8 parts of rice fiber powder; 8 parts of cassava starch; 20 parts of egg white powder; 30 parts of a saccharide; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
EXAMPLE five
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 7 parts of rice fiber powder; 8 parts of cassava starch; 20 parts of egg white powder; 30 parts of a saccharide; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
EXAMPLE six
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 9 parts of rice fiber powder; 8 parts of cassava starch; 20 parts of egg white powder; 30 parts of a saccharide; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
EXAMPLE seven
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 8 parts of rice fiber powder; 7 parts of cassava starch; 20 parts of egg white powder; 30 parts of a saccharide; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
Example eight
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 8 parts of rice fiber powder; 9 parts of cassava starch; 20 parts of egg white powder; 30 parts of a saccharide; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
Example nine
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 8 parts of rice fiber powder; 7 parts of cassava starch; 20 parts of egg white powder; 20 parts of xylitol; 10 parts of trehalose; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The formula in the embodiment belongs to a sugar-free formula, and is suitable for people with diabetes and the like to eat. In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
The manufacturing method refers to the first embodiment, and details are not repeated here.
Example ten
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 8 parts of rice fiber powder; 7 parts of cassava starch; 20 parts of egg white powder; 25 parts of white granulated sugar; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
EXAMPLE eleven
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 8 parts of rice fiber powder; 7 parts of cassava starch; 20 parts of egg white powder; 30 parts of white granulated sugar; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
Example twelve
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 8 parts of rice fiber powder; 7 parts of cassava starch; 20 parts of egg white powder; 30 parts of rock candy powder; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
EXAMPLE thirteen
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 8 parts of rice fiber powder; 7 parts of cassava starch; 20 parts of egg white powder; 25 parts of rock candy powder; 3-4 parts of salt; 24 parts of vegetable oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved.
Example fourteen
The formula of the gluten-free bread comprises the following components in parts by weight: 180 parts of soybean meal; 8 parts of rice fiber powder; 7 parts of cassava starch; 20 parts of egg white powder; 20 parts of xylitol; 10 parts of trehalose; 3-4 parts of salt; 24 parts of soybean oil; 6 parts of dry yeast; 150-.
The manufacturing method refers to the first embodiment, and details are not repeated here.
In the embodiment, the bread is prepared by mixing the gluten-free raw materials, is beneficial to the health of people suffering from intestinal diseases or gluten allergy, and has positive effects on preventing and treating diseases such as rheumatic arthritis, insulin resistance, cardiovascular diseases and the like. Further, the egg white powder is adopted in the embodiment of the application, so that the problems that the gluten-free food is poor in taste and is easy to harden in the preservation process can be solved. The formula in the embodiment belongs to a sugar-free formula, and is suitable for people with diabetes and the like to eat.
Finally, it is to be noted that: the high speed, the low speed, etc. in the above embodiments are all set conventionally in the art, and the present embodiment is not limited to specific values here.
While the preferred embodiments of the present application have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all alterations and modifications as fall within the scope of the application.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present application without departing from the spirit and scope of the application. Thus, if such modifications and variations of the present application fall within the scope of the claims of the present application and their equivalents, the present application is intended to include such modifications and variations as well.
Claims (10)
1. The formula of the gluten-free bread is characterized by comprising the following components in parts by weight:
175-185 parts of gluten-free flour;
7-9 parts of rice fiber powder;
7-9 parts of cassava starch;
15-25 parts of egg white powder;
25-35 parts of saccharides;
3-4 parts of salt;
20-30 parts of vegetable oil;
5-7 parts of dry yeast;
150-.
2. The formulation of gluten-free bread as claimed in claim 1, characterized in that the gluten-free flour comprises soy flour; and/or the gluten-free flour accounts for 180 parts.
3. The formulation of gluten-free bread as claimed in claim 1, characterized in that said rice fiber flour is 8 parts; and/or 8 parts of cassava starch; and/or 20 parts of egg white powder; and/or 6 parts of dry yeast.
4. The formulation of gluten-free bread as claimed in claim 1, characterized in that said sugar comprises 20 parts xylitol and 10 parts trehalose.
5. The formulation of gluten-free bread as claimed in claim 1, characterized in that said sugar comprises 30 parts white granulated sugar; or the saccharide comprises 30 parts of powdered sugar.
6. The formulation of gluten-free bread as claimed in claim 1, characterized in that said vegetable oil comprises soybean oil; and/or 24 parts of vegetable oil.
7. A method of making gluten-free bread as claimed in any one of claims 1 to 6, comprising:
uniformly mixing pre-weighed gluten-free flour, rice fiber powder, cassava starch, egg white powder, sugar and salt in a stirrer to obtain mixed flour;
heating water weighed in advance to 37-43 ℃;
2g of sugar weighed in advance is put into the heated water, and dried yeast weighed in advance is put into the heated water and stirred uniformly to activate the yeast;
pouring the activated yeast and the vegetable oil which is weighed in advance into the mixed flour, uniformly stirring at a first speed, and then stirring at a second speed to obtain dough; wherein the first speed is less than the second speed;
pouring the dough into a baking tray which is brushed with oil in advance, covering a preservative film on the surface of the dough, and placing the dough into a thermostat at 38 ℃ for proofing;
baking the dough under the preset temperature condition; wherein the temperature conditions include: 170 ℃ and 180 ℃; the lower fire is 175-185 ℃; the upper fire temperature is less than or equal to the lower fire temperature.
8. The method of making gluten-free bread as claimed in claim 7, characterized in that the yeast activation time is 8 minutes; and/or the proofing time is 40 minutes.
9. The method of making gluten-free bread as claimed in claim 7, wherein the temperature conditions of the baking include: the upper fire is 175 ℃ and the lower fire is 180 ℃;
the baking time was 20 minutes.
10. The method of making gluten-free bread as claimed in claim 7, wherein said heating of pre-weighed water comprises:
putting water which is weighed in advance into a beaker, and putting the beaker into a heating device for heating;
and/or the presence of a gas in the gas,
after the activated yeast and the vegetable oil which is weighed in advance are poured into the mixed flour, the method also comprises the following steps:
the beaker was rinsed clean with 50 parts of pre-weighed water.
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| CN115624045A (en) * | 2022-09-22 | 2023-01-20 | 浙江工商大学 | Preparation method of gluten-free bread for controlling blood sugar and bread |
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