CN115812758A - Gluten-free staple food flour composition for enhancing fermentation performance and application thereof - Google Patents
Gluten-free staple food flour composition for enhancing fermentation performance and application thereof Download PDFInfo
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Abstract
The invention discloses a gluten-free staple food flour composition with enhanced fermentation performance and application thereof; the invention belongs to the technical field of flour compositions, and the staple food flour composition comprises the following components in parts by weight: 30-50 parts of edible starch, 30-50 parts of rice flour, 15-30 parts of soybean flour, 15-30 parts of corn flour, 15-30 parts of soybean flour, 10-20 parts of vegetable oil, 10-15 parts of whole egg liquid, 1-5 parts of yeast, 5-10 parts of white granulated sugar, 0.5-2 parts of edible salt, 1-5 parts of sweetening agent, 1-10 parts of thickening agent, 0.5-5 parts of preservative, 0.1-5 parts of edible essence, 1-10 parts of compound emulsifier, 5-10 parts of compound leavening agent, 1-5 parts of compound stabilizing enzyme preparation and the balance of water; the raw materials used in the invention do not contain gluten, and the compound leavening agent and the compound emulsifier are used in the formula, so that the overall appearance and the texture characteristics of the prepared gluten-free bread can be comparable with those of the gluten-containing bread, and meanwhile, the preparation method of the gluten-free bread is provided.
Description
Technical Field
The invention belongs to the technical field of flour compositions, and particularly relates to a gluten-free staple food flour composition with enhanced fermentation performance and application thereof.
Background
Bread is one of staple foods common in the world, is mainly made of wheat flour, gluten in the wheat flour can enable dough formed by mixing the flour and water to become more viscoelastic in the bread processing process, and then the dough is made into soft bread after fermentation and baking, the unique viscoelasticity of the gluten provides high-quality wheat bread, however, part of people suffering from autoimmune celiac disease, wheat allergy, non-chylous gluten sensitivity and the like need gluten-free diet.
The gluten protein is a structural protein and is vital to making high-quality yeast fermented food, the gluten-free flour in the prior art does not contain gluten protein, therefore, a network structure cannot be formed, the dough viscosity is poor, the made gluten-free bread is small in volume, compact in structure and high in aging speed, and in order to solve the problems in the prior art, the gluten-free staple food flour composition capable of enhancing the fermentation performance and free of gluten and the application thereof are provided.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the gluten-free staple food flour composition with enhanced fermentation performance and the application thereof, the lemon fermentation extract and the sodium trimetaphosphate are added into the compound leavening agent, the lemon fermentation extract and the sodium bicarbonate react to generate carbon dioxide bubbles and generate bubble expansion phenomenon in the baking process of bread, and the sodium trimetaphosphate and the starch form crosslinking, so that the toughness of the starch is improved, and the internal support of the dough is facilitated; meanwhile, the yeast can generate carbon dioxide gas in the dough fermentation process, and the leavening effect of the gluten-free dough can be greatly improved by compounding the leavening agent and the synergistic effect of the yeast, so that the prepared gluten-free bread is loose and porous, and the volume is increased; meanwhile, the problem of high aging speed of the gluten-free bread can be solved by compounding the emulsifier.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: the invention provides a gluten-free staple food flour composition with enhanced fermentation performance, which comprises the following components in parts by weight: 30-50 parts of edible starch, 30-50 parts of rice flour, 15-30 parts of soybean flour, 15-30 parts of corn flour, 15-30 parts of soybean flour, 10-20 parts of vegetable oil, 10-15 parts of whole egg liquid, 1-5 parts of yeast, 5-10 parts of white granulated sugar, 0.5-2 parts of edible salt, 1-5 parts of sweetening agent, 1-10 parts of thickening agent, 0.5-5 parts of preservative, 0.1-5 parts of edible essence, 1-10 parts of compound emulsifier, 5-10 parts of compound leavening agent, 1-5 parts of compound stabilizing enzyme preparation and the balance of water.
Further, the vegetable oil comprises any one of linseed oil, soybean oil, peanut oil, rapeseed oil, coconut oil or cottonseed oil; the sweetener is one or more of trehalose and sorbitol solution.
Further, the thickening agent comprises one or more of sodium alginate, pectin and carrageenan; the preservative comprises one or more combinations of calcium propionate and sodium dehydroacetate.
Further, the compound emulsifier comprises the following components in parts by weight: 1-10 parts of propylene glycol alginate, 1-5 parts of mono-diglycerol fatty acid ester, 1-5 parts of sodium stearoyl lactylate, 1-5 parts of sucrose fatty acid ester and 1-5 parts of polyglycerol fatty acid ester.
Preferably, the compound emulsifier comprises the following components in parts by weight: 2-8 parts of propylene glycol alginate, 2-4 parts of mono-diglycerol fatty acid ester, 2-4 parts of sodium stearoyl lactylate, 3-5 parts of sucrose fatty acid ester and 2-4 parts of polyglycerol fatty acid ester.
Further, the compound leavening agent comprises the following components in parts by weight: 1-15 parts of lemon fermentation extract, 1-5 parts of sodium trimetaphosphate, 1-15 parts of disodium dihydrogen pyrophosphate, 1-10 parts of sodium bicarbonate, 2-8 parts of tricalcium phosphate and 1-5 parts of edible corn starch.
Preferably, the compound leavening agent comprises the following components in parts by weight: 3-10 parts of lemon fermentation extract, 2-4 parts of sodium trimetaphosphate, 3-10 parts of disodium dihydrogen pyrophosphate, 2-8 parts of sodium bicarbonate, 3-6 parts of tricalcium phosphate and 2-4 parts of edible corn starch.
Further, the compound stable enzyme preparation comprises the following components in parts by weight: 1-5 parts of calcium sulfate, 1-2 parts of ascorbic acid, 2-5 parts of alpha-amylase, 1-3 parts of xylanase, 1-5 parts of glucose oxidase and 1-5 parts of lipase.
In addition, the invention also discloses application of the gluten-free staple food flour composition for enhancing the fermentation performance, wherein the application comprises preparation of one of gluten-free bread and gluten-free noodles.
Preferably, the method for making the gluten-free bread specifically comprises the following steps:
(1) Adding 5-10 parts of white granulated sugar, 1-5 parts of sweetener and 1-10 parts of thickener into a stirring pot, stirring for 10-15 minutes, then adding water, 10-15 parts of whole egg liquid, 0.5-2 parts of edible salt and 0.5-5 parts of preservative, and stirring for 3 minutes until the materials are completely dissolved;
(2) Fully mixing 30-50 parts of edible starch, 30-50 parts of rice flour, 15-30 parts of soybean flour, 15-30 parts of corn flour, 15-30 parts of soybean flour, 5-10 parts of compound leavening agent, 1-5 parts of compound stabilizing enzyme preparation, 0.1-5 parts of edible essence and 1-5 parts of yeast, adding the mixture into the stirring pot in the step (1), stirring for 5 minutes, adding 10-20 parts of vegetable oil and 1-10 parts of compound emulsifier, and stirring for 7 minutes to obtain gluten-free dough;
(3) Dividing the gluten-free dough in the step (2) into 225g-230g of dough, and then filling the dough into a mould for shaping;
(4) Putting the dough molded in the step (3) into a proofing room, wherein the temperature is 30-35 ℃, the relative humidity is 75-85%, and the proofing time is 1.5-2 h;
(5) And (3) putting the dough proofed in the step (4) into a flat furnace, baking for 5-20 min at the upper fire temperature of 170-200 ℃ and the lower fire temperature of 180-210 ℃, adjusting the upper fire to 200-220 ℃, baking for 15min until the surface is golden, discharging, demolding, and naturally cooling on a cooling net to the central temperature of 25-33 ℃ to obtain the gluten-free bread.
The invention has the following beneficial effects:
(1) The raw materials used in the invention do not contain gluten, are very friendly to people suffering from autoimmune celiac disease, wheat allergy, non-celiac gluten sensitivity and the like, and can be eaten safely;
(2) The invention provides a compound leavening agent, wherein the added lemon fermentation extract is a product obtained by preferably fermenting acid-resistant yeast and fresh lemon juice, and is reacted with sodium bicarbonate to generate carbon dioxide bubbles and generate a bubble expansion phenomenon in the baking process of bread;
(3) The invention provides a compound leavening agent, wherein the added sodium trimetaphosphate can form crosslinking with starch, so that the toughness of the starch is enhanced, the internal support of the dough is improved, and the leavening effect of the gluten-free dough is greatly improved; simultaneously, yeast is used as a biological leavening agent, so that the dough generates carbon dioxide gas in the fermentation process, and the leavening agent and the yeast are compounded to realize the synergistic effect, so that the prepared gluten-free bread is loose and porous, the volume is increased, and the leavening degree of the gluten-containing bread can be reached;
(4) The invention provides a compound emulsifier which can enhance the viscoelasticity of dough, soften the core of the dough and delay the aging speed of gluten-free bread;
(5) The invention provides a compound stable enzyme preparation, which can adjust the performance of dough, increase the stiffness and softness of the dough and effectively delay the quality guarantee period of gluten-free bread under the synergistic action of various enzymes;
(6) The invention adopts the edible starch, the rice flour, the soybean meal, the corn meal and the soybean meal, not only improves the nutritive value of the gluten-free bread, but also solves the problem of poor taste of the traditional gluten-free bread.
Drawings
Fig. 1 is a graph showing the hardness of gluten-free breads of example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3;
fig. 2 is an elasticity of gluten-free bread of example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3;
fig. 3 is a graph showing cohesiveness of gluten-free bread of example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3;
figure 4 is a graph of the effect of compound leavening agents on gluten-free specific volume.
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the practice of the present invention. The preferred embodiments and materials described herein are exemplary only, and are not intended to limit the scope of the present application.
The experimental methods in the following experimental examples are all conventional methods unless otherwise specified; the raw materials used in the following examples were all commercially available, unless otherwise specified.
The lemon fermentation extract used in the invention is purchased from Wuhanweismann bioengineering GmbH; sodium trimetaphosphate (95%) was purchased from aladine; propylene glycol alginate (98%) was purchased from alatin.
Example 1
Gluten-free staple food flour composition with enhanced fermentation performance
The gluten-free staple food flour composition for enhancing the fermentation performance comprises the following components in parts by weight: 40 parts of edible starch, 40 parts of rice flour, 20 parts of soybean flour, 25 parts of corn flour, 20 parts of soybean flour, 15 parts of vegetable oil, 12 parts of whole egg liquid, 3 parts of yeast, 3 parts of white granulated sugar, 1 part of edible salt, 3 parts of sweetening agent, 6 parts of thickening agent, 2 parts of preservative, 2 parts of edible essence, 5 parts of compound emulsifier, 8 parts of compound leavening agent, 3 parts of compound stabilizing enzyme preparation and the balance of water.
Wherein the vegetable oil is linseed oil; the sweetener is sorbitol solution; the thickening agent is sodium alginate; the preservative is calcium propionate.
The compound emulsifier comprises the following components in parts by weight: 5 parts of propylene glycol alginate, 3 parts of mono-diglycerol fatty acid ester, 3 parts of sodium stearoyl lactylate, 4 parts of sucrose fatty acid ester and 3 parts of polyglycerol fatty acid ester.
The compound leavening agent comprises the following components in parts by weight: 5 parts of lemon fermented extract, 3 parts of sodium trimetaphosphate, 5 parts of disodium dihydrogen pyrophosphate, 5 parts of sodium bicarbonate, 5 parts of tricalcium phosphate and 4 parts of edible corn starch.
The compound stabilized enzyme preparation comprises the following components in parts by weight: 2 parts of calcium sulfate, 3 parts of ascorbic acid, 3 parts of alpha-amylase, 2 parts of xylanase, 3 parts of glucose oxidase and 2 parts of lipase.
The invention also provides a preparation method of the gluten-free bread, which comprises the following steps:
(1) Adding 3 parts of white granulated sugar, 3 parts of sweetener and 6 parts of thickener into a stirring pot, stirring for 10 minutes, then adding water, 12 parts of whole egg liquid, 1 part of edible salt and 2 parts of preservative, and stirring for 3 minutes until the materials are completely dissolved;
(2) Fully mixing 40 parts of edible starch, 40 parts of rice flour, 20 parts of soybean flour, 25 parts of corn flour, 20 parts of soybean flour, 8 parts of compound leavening agent, 3 parts of compound stabilizing enzyme preparation, 1 part of edible essence and 5 parts of yeast, adding the mixture into the stirring pot in the step (1), stirring for 5 minutes, then adding 15 parts of vegetable oil and 5 parts of compound emulsifier, and stirring for 7 minutes to obtain gluten-free dough;
(3) Cutting the gluten-free dough in the step (2) into 225g of dough, and then filling the dough into a mould for shaping;
(4) Putting the dough molded in the step (3) into a proofing room, wherein the temperature is 32 ℃, the relative humidity is 80%, and the proofing time is 1.5h;
(5) And (3) putting the dough proofed in the step (4) into a flat oven, baking for 10min at the upper fire temperature of 190 ℃ and the lower fire temperature of 195 ℃, adjusting the upper fire to 210 ℃, baking for 15min until the surface is golden, discharging from the oven, demolding, and naturally cooling on a cooling net to the central temperature of 30 ℃ to obtain the gluten-free bread.
Example 2
Gluten-free staple food flour composition with enhanced fermentation performance
The gluten-free staple food flour composition for enhancing the fermentation performance comprises the following components in parts by weight: 30 parts of edible starch, 30 parts of rice flour, 15 parts of soybean flour, 15 parts of corn flour, 15 parts of soybean flour, 10 parts of vegetable oil, 10 parts of whole egg liquid, 1 part of yeast, 5 parts of white granulated sugar, 0.5 part of edible salt, 1 part of sweetening agent, 1 part of thickening agent, 0.5 part of preservative, 0.1 part of edible essence, 1 part of compound emulsifier, 5 parts of compound leavening agent, 1 part of compound stabilizing enzyme preparation and the balance of water.
Wherein the vegetable oil is soybean oil; the sweetener is trehalose; the thickening agent is pectin; the preservative is sodium dehydroacetate.
The compound emulsifier comprises the following components in parts by weight: 2 parts of propylene glycol alginate, 2 parts of mono-diglycerol fatty acid ester, 2 parts of sodium stearoyl lactylate, 3 parts of sucrose fatty acid ester and 2 parts of polyglycerol fatty acid ester.
The compound leavening agent comprises the following components in parts by weight: 3 parts of lemon fermentation extract, 2 parts of sodium trimetaphosphate, 3 parts of disodium dihydrogen pyrophosphate, 2 parts of sodium bicarbonate, 3 parts of tricalcium phosphate and 2 parts of edible corn starch.
The compound stabilized enzyme preparation comprises the following components in parts by weight: 1 part of calcium sulfate, 1 part of ascorbic acid, 2 parts of alpha-amylase, 1 part of xylanase, 1 part of glucose oxidase and 1 part of lipase.
In addition, the present invention also provides a method for preparing gluten-free bread, which is performed with reference to example 1.
Example 3
Gluten-free staple food flour composition with enhanced fermentation performance
The gluten-free staple food flour composition for enhancing the fermentation performance comprises the following components in parts by weight: 50 parts of edible starch, 50 parts of rice flour, 30 parts of soybean flour, 30 parts of corn flour, 30 parts of soybean flour, 20 parts of vegetable oil, 15 parts of whole egg liquid, 5 parts of yeast, 10 parts of white granulated sugar, 2 parts of edible salt, 5 parts of sweetening agent, 10 parts of thickening agent, 5 parts of preservative, 5 parts of edible essence, 10 parts of compound emulsifier, 10 parts of compound leavening agent, 5 parts of compound stabilizing enzyme preparation and the balance of water.
Wherein the vegetable oil is rapeseed oil; the sweetener is trehalose; the thickening agent is carrageenan; the preservative is calcium propionate.
The compound emulsifier comprises the following components in parts by weight: 8 parts of propylene glycol alginate, 4 parts of mono-diglycerol fatty acid ester, 4 parts of sodium stearoyl lactylate, 5 parts of sucrose fatty acid ester and 4 parts of polyglycerol fatty acid ester.
The compound leavening agent comprises the following components in parts by weight: 10 parts of lemon fermentation extract, 4 parts of sodium trimetaphosphate, 10 parts of disodium dihydrogen pyrophosphate, 8 parts of sodium bicarbonate, 6 parts of tricalcium phosphate and 4 parts of edible corn starch.
The compound stabilized enzyme preparation comprises the following components in parts by weight: 5 parts of calcium sulfate, 5 parts of ascorbic acid, 5 parts of alpha-amylase, 3 parts of xylanase, 5 parts of glucose oxidase and 5 parts of lipase.
In addition, the present invention also provides a method for preparing gluten-free bread, which is performed with reference to example 1.
Comparative example 1
The present comparative example provides a gluten-free staple food flour composition with enhanced fermentability, which differs from example 1 only in that no compound leavening agent is included in all components, and the remaining components and component contents are the same as in example 1.
Comparative example 2
The present comparative example provides a gluten-free staple food flour composition with enhanced leavening properties that differs from example 1 only in that the compound leavening agent does not contain lemon leavened extract and sodium trimetaphosphate in all components and the remaining components, component amounts are the same as in example 1.
Comparative example 3
This comparative example provides a gluten-free staple food flour composition with enhanced fermentability that differs from example 1 only in that all components do not include a compounded emulsifier and the remaining components, component content, are the same as in example 1.
Experimental example 1
To examine the improvement effect of the different formulations on the gluten-free bread, the mouth feel characteristics of the samples were measured using a texture analyzer, and each sample was repeatedly tested five times, the highest value and the lowest value were removed, and the remaining three values were averaged to compare the hardness, elasticity and cohesiveness of the gluten-free bread prepared by example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3.
As a result, as shown in fig. 1, 2 and 3, the hardness and elasticity of example 1 were significantly superior to those of the other samples, wherein the hardness of comparative example 2 without the addition of the fermented lemon extract and sodium trimetaphosphate was inferior to that of comparative example 1, the elasticity and hardness of comparative example 1 without the addition of the complex leavening agent were the worst, the cohesiveness of comparative example 3 without the addition of the complex emulsifier was significantly inferior to those of the other samples, and in sum, the gluten-free bread quality obtained from example 1 was the best.
Experimental example 2
To examine the effect of the formulated leavener on the specific volume of the gluten-free bread, data observations were made for 50 minutes for example 1, comparative example 1, and comparative example 2. Weighing a bread sample to be measured, putting the bread sample into a container with a certain volume, adding a small particle filling agent (millet or rapeseed) into the container, completely covering the bread sample, shaking and filling the small particle filling agent, leveling the filling agent by using a ruler, taking out bread, pouring the filling agent into a measuring cylinder, measuring the volume, and subtracting the volume of the filling agent from the volume of the volume to obtain the volume of the bread. The bread specific volume is calculated according to the following test: p = V/M.
The result analysis shows that, as shown in fig. 4, the specific volume of the gluten-free bread is significantly improved by adding the compound leavening agent in example 1, so that the gluten-free bread is more leavened and beautiful, and the specific volume reaches 6.01mL/g at 35min, while the specific volumes of comparative example 2 without the lemon fermentation extract and sodium trimetaphosphate and comparative example 1 without the compound leavening agent are always lower than that of example 1, therefore, the compound leavening agent added to the gluten-free bread of the invention is an important factor for increasing the specific volume of the bread, and the lemon fermentation extract and sodium trimetaphosphate have the greatest effect in the compound leavening agent.
Experimental example 3
Selecting 10 food professionals to form a sensory evaluation panel to perform sensory evaluation on 6 groups of samples, and performing sensory evaluation scoring on the bread according to the sensory requirements in national standard GB/T20981-2007 bread, wherein the sensory evaluation indexes comprise color (10 points), texture (10 points), smoothness (10 points), elasticity (10 points), flour-coated core (10 points) and mouthfeel (10 points), and taking the average value of the 10 groups of scores of each index as the final score of the index.
Table 1 sensory evaluation of gluten-free bread
Table 1 the results show that: according to sensory evaluation analysis of the gluten-free bread, the compound leavening agent and the compound emulsifier are added into the gluten-free staple food flour composition, so that the sensory quality of the gluten-free bread can be greatly improved; the compound leavening agent is used, so that the leavening degree of the gluten-free bread can be greatly improved, and the bread texture can be improved; the gluten-free staple food flour composition with the enhanced fermentation performance can effectively improve the bulkiness and the elastic flexibility of the gluten-free bread, effectively prolong the aging problem of the gluten-free bread, reduce the economic loss caused by the aging problem and be more beneficial to safe eating of people suffering from autoimmune celiac disease, wheat allergy, non-chylemia gluten sensitivity and the like.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The present invention and its embodiments have been described above, and the description is not intended to be limiting, and the drawings are only one embodiment of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A gluten-free staple food flour composition having enhanced fermentability, characterized by: the staple food flour composition comprises the following components in parts by weight: 30-50 parts of edible starch, 30-50 parts of rice flour, 15-30 parts of soybean flour, 15-30 parts of corn flour, 15-30 parts of soybean flour, 10-20 parts of vegetable oil, 10-15 parts of whole egg liquid, 1-5 parts of yeast, 5-10 parts of white granulated sugar, 0.5-2 parts of edible salt, 1-5 parts of sweetening agent, 1-10 parts of thickening agent, 0.5-5 parts of preservative, 0.1-5 parts of edible essence, 1-10 parts of compound emulsifier, 5-10 parts of compound leavening agent, 1-5 parts of compound stabilizing enzyme preparation and the balance of water.
2. A gluten-free staple food flour composition for enhancing fermentability as claimed in claim 1 wherein: the vegetable oil comprises one or more of linseed oil, soybean oil, peanut oil, rapeseed oil, coconut oil or cottonseed oil; the sweetener is one or more of trehalose and sorbitol solution.
3. A gluten-free staple food flour composition for enhancing fermentability as claimed in claim 2 wherein: the thickening agent comprises one or more of sodium alginate, pectin and carrageenan; the preservative comprises one or more combinations of calcium propionate and sodium dehydroacetate.
4. A gluten-free staple food flour composition for enhancing fermentability as claimed in claim 3 wherein: the compound emulsifier comprises the following components in parts by weight: 1-10 parts of propylene glycol alginate, 1-5 parts of monoglyceride and diglyceride fatty acid ester, 1-5 parts of sodium stearoyl lactylate, 1-5 parts of sucrose fatty acid ester and 1-5 parts of polyglycerol fatty acid ester.
5. The gluten-free staple food flour composition of claim 4, wherein: the compound emulsifier comprises the following components in parts by weight: 2-8 parts of propylene glycol alginate, 2-4 parts of mono-diglycerol fatty acid ester, 2-4 parts of sodium stearoyl lactylate, 3-5 parts of sucrose fatty acid ester and 2-4 parts of polyglycerol fatty acid ester.
6. The gluten-free staple food flour composition of claim 5, wherein: the compound leavening agent comprises the following components in parts by weight: 1-15 parts of lemon fermentation extract, 1-5 parts of sodium trimetaphosphate, 1-15 parts of disodium dihydrogen pyrophosphate, 1-10 parts of sodium bicarbonate, 2-8 parts of tricalcium phosphate and 1-5 parts of edible corn starch.
7. The gluten-free staple food flour composition of claim 6, wherein: the compound leavening agent comprises the following components in parts by weight: 3-10 parts of lemon fermentation extract, 2-4 parts of sodium trimetaphosphate, 3-10 parts of disodium dihydrogen pyrophosphate, 2-8 parts of sodium bicarbonate, 3-6 parts of tricalcium phosphate and 2-4 parts of edible corn starch.
8. The gluten-free staple food flour composition of claim 7, wherein: the compound stabilized enzyme preparation comprises the following components in parts by weight: 1-5 parts of calcium sulfate, 1-5 parts of ascorbic acid, 2-5 parts of alpha-amylase, 1-3 parts of xylanase, 1-5 parts of glucose oxidase and 1-5 parts of lipase.
9. Use of the gluten-free staple food flour composition of claim 8 for enhancing fermentability, the use comprising preparing one of gluten-free bread and gluten-free noodles.
10. The use of a gluten-free staple food flour composition for enhancing fermentability as claimed in claim 9 wherein the gluten-free bread is prepared by a process comprising the steps of:
(1) Adding 5-10 parts of white granulated sugar, 1-5 parts of sweetener and 1-10 parts of thickener into a stirring pot, stirring for 10-15 minutes, then adding 10-15 parts of water, 10-15 parts of whole egg liquid, 0.5-2 parts of edible salt and 0.5-5 parts of preservative, and stirring for 3 minutes until the materials are completely dissolved;
(2) Fully mixing 30-50 parts of edible starch, 30-50 parts of rice flour, 15-30 parts of soybean flour, 15-30 parts of corn flour, 15-30 parts of soybean flour, 5-10 parts of compound leavening agent, 1-5 parts of compound stabilizing enzyme preparation, 0.1-5 parts of edible essence and 1-5 parts of yeast, adding the mixture into the stirring pot in the step (1), stirring for 5 minutes, adding 10-20 parts of vegetable oil and 1-10 parts of compound emulsifier, and stirring for 7 minutes to obtain gluten-free dough;
(3) Dividing the gluten-free dough in the step (2) into 225g-230g of dough, and then filling the dough into a mould for shaping;
(4) Putting the dough molded in the step (3) into a proofing room, wherein the temperature is 30-35 ℃, the relative humidity is 75-85%, and the proofing time is 1.5-2 h;
(5) And (5) putting the dough proofed in the step (4) into a flat oven, baking for 5-20 min at the upper fire temperature of 170-200 ℃ and the lower fire temperature of 180-210 ℃, adjusting the upper fire to 200-220 ℃, baking for 15min until the surface is golden, discharging from the oven, demolding, and naturally cooling on a cooling screen to the central temperature of 25-33 ℃ to obtain the gluten-free bread.
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