CN1806564A - Bread made from rice flour and preparation method thereof - Google Patents
Bread made from rice flour and preparation method thereof Download PDFInfo
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Abstract
The invention relates to bread produced by rice flour and its making method, specific method of producing bread without glutens for anaphylaxis patient (Celiac Disease). Mainly selecting and mixing rice flour, pre-gelatinized starch, single glyceride, stearyl sodium lactate, refined granulated sugar, common salt, salad oil, shortening, water, and then mixing them continuously after adding yeast solution, adding hydroxyl-propyl-methyl-cellulose solution and making them into flour dough to get completed product after softening, baking and cooling. The invention is characterized on: good adaptability of manufacturing technique, easy and simple to handle, good product quality, not only provides good news to anaphylaxis patient, but also opens new channel to the comprehensive utilization and the lift of added value of rice flour; said product is without gluten, more and more applied on the foodstuff for anaphylaxis patient, and its external appearance, inner structure, taste is very near to those of traditional flour after subjective assessment.
Description
Technical field
The present invention relates to a kind of bread and production method thereof that adopts ground rice to make, specifically is the production method of the special gluten-free type bread of seitan allergy patient (Celiac Disease).
Background technology
The seitan allergy (Celiac Disease) claim chylous diarrhea again, is a kind of genetic disease to a great extent, comes from the patient to containing the unusual responsive of amylan (being gluten or seitan) food, shows as upset,gastro-intestinal, diarrhoea or constipation more, and the incidence of disease is: 1/200.Gliadin is toxic to intestinal mucosa in the flour, and as further hydrolysis, toxicity disappears.Normal person's small intestinal cell has the polypeptidase that decomposes gliadin, makes it be decomposed into more micromolecular innocuous substance.But for celiac patients, this deficient enzyme activity can not fully decompose gliadin so cause the mucous membrane of small intestine pathology.Dietary therapy is one of important measures of treatment chylous diarrhea, promptly takes in gliadin as few as possible.Because rice does not contain gluten, it is used more and more widely on the patient's of chylous diarrhea food.A lot of for the research of ground rice bread both at home and abroad, its product mainly comprises the alternative use of various colloids and enzyme etc.Once proved as far back as Rotsch in 1954 that colloid can replace the gluten in the dough, up to now, existing a large amount of experiment shows that the multiple materials that can expand such as hydroxypropyl methylcellulose (HPMC), xanthans can replace gluten in water, and the structure formation mechanism of making bread of starch is studied.Tradition bread is to be made by wheat flour, owing to contain gluten, so seitan allergy patient can not eat.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of Technological adaptability strong, easy and simple to handle,, also opened up new channel simultaneously for the comprehensive utilization of ground rice promotes its added value for seitan allergy patient has brought Gospel; Bread and production method thereof that the rather approaching employing ground rice of the bread that its outward appearance, internal structure, mouthfeel, flavour and traditional wheat flour are made is made.
Main solution of the present invention is achieved in that
The present invention adopt its component proportioning of bread that ground rice makes by weight percentage be:
The present invention gets ground rice (13% moisture base): 37.4～39.5%, pre-gelatinized starch is: 1.6～5.7%, monoglyceride is: 1.0～1.4%, salad oil is: 1.7～2.1%, shortening is: 0.2～0.6%, SSL (stearoyl lactate) is: 0.6～1.0%, water is: 46.5～48.4%, hydroxypropyl methylcellulose (HPMC) is: 1.6～2.3%, salt is: 1.2～1.6%, white granulated sugar is: 2.9～3.3%, yeast is: 1.0～1.3%;
Getting ground rice, pre-gelatinized starch, monoglyceride, stearoyl lactate, white granulated sugar, salt, salad oil, shortening, water rubs up through mixing to stir, add yeast soln and continue to stir and rub up, add Gonak again and rub up into dough molding, through proofing, cure, be cooled to finished product.
The present invention adopts the production technology of ground rice making bread as follows:
1, activation yeast: getting yeast is: 1.0～1.3%, and become yeast soln standby with 3～5 times 25～30 ℃ water-soluble separating (activation);
2, dissolving hydroxypropyl methylcellulose: getting hydroxypropyl methylcellulose is: 1.6～2.3%, become solution with 5～8 times of hot water dissolvings more than 80 ℃, and the cooling back is standby;
3, the modulation of dough and fermentation: getting ground rice (13% moisture base) is: 37.4～39.5%, pre-gelatinized starch is: 1.6～5.7%, monoglyceride is: 1.0～1.4%, salad oil is: 1.7～2.1%, shortening is: 0.2～0.6%, SSL (stearoyl lactate) is: 0.6～1.0%, water is: 46.5～48.4% remainder, salt are: 1.2～1.6%, white granulated sugar is: 2.9～3.3% add to stir in the dough mixing machines and rub up, rotating speed is: 80～120r/min, stir: 3～5 minutes; Add the yeast soln that has activated then, continue stirring and rub up, rotating speed is: 80～120r/min, stir: 3～5 minutes; Add Gonak at last and stir and rub up, rotating speed is: 100～140r/min, stir and rub up 3～5 minutes to dough molding; Dough temperature: 25～30 ℃, in temperature be then: 30～35 ℃, relative humidity: proof 60～70min under 80～85% the condition;
4, cure: oven temperatures is: 180～210 ℃, the time is: 40～50min;
5, cooling: at room temperature being cooled to central temperature is: 25～30 ℃;
6, storage: cooled bread installs with freshness protection package, places storage or edible under the cryogenic temperature, can effectively prevent the aging of bread.
Compared with the prior art the present invention has the following advantages:
Production technology adaptability of the present invention is strong, easy and simple to handle, and superior product quality for seitan allergy patient has brought Gospel, has also been opened up new channel for the comprehensive utilization of ground rice promotes its added value simultaneously; This product does not contain gluten, and it is used on the hypersensitive patient's of seitan food will be more and more widely, and through subjective appreciation, the bread that its outward appearance, internal structure, mouthfeel, flavour and traditional wheat flour are made is rather approaching.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one:
The preliminary treatment of auxiliary material: it is standby that fresh rice meal is broken to 130 orders; Get yeast 1.0% and be yeast soln with 3 times 25 ℃ water-soluble separating (activation) in advance; 5 times of hot water dissolvings that edible glue is got 80 ℃ of hydroxypropyl methylcellulose (HPMC) 1.6% usefulness are solution, and the cooling back is standby.
The modulation of dough and fermentation: be with ground rice: 38.0% (13% moisture base), pre-gelatinized starch (alphalise starch) are: 5.1% (14% moisture base), salt are: 1.4%, white granulated sugar is: 2.9%, salad oil is: 1.7%, shortening is: 0.2%, water is: 46.5% (comprising activation yeast and dissolving Gonak part), monoglyceride are: 1.0%, SSL (stearoyl lactate) is: 0.6% adds in the dough mixing machine, and the 80r/min rotating speed stirs and rubs up 3 minutes; Add the yeast soln that has activated then, stir to rub up with the 80r/min rotating speed and mix 3 minutes; Add edible glue hydroxypropyl methylcellulose (HPMC) solution at last, the 100r/min rotating speed stirs and rubs up 3 minutes.About 25 ℃ of dough temperature.Then, be 30 ℃, the condition bottom fermentation 70min of relative humidity 80% in temperature.
Cure: oven temperatures is: 180 ℃, the time is: 50min.
Cooling: at room temperature being cooled to central temperature is: 25 ℃.
Storage: cooled bread installs with freshness protection package, places under the cryogenic temperature to store, and can effectively prevent the aging of bread.
Embodiment two:
Weighing: ground rice, 2.8% (the 14% moisture base) pre-gelatinized starch (alphalise starch), 1.2% salt, 3.3% white granulated sugar, 2.1% salad oil, 0.4% shortening, 2.3% hydroxypropyl methylcellulose (HPMC), 47.0% water (comprising activation yeast and dissolving Gonak part), 1.4% monoglyceride, 1.0%SSL (stearoyl lactate), the yeast 1.1% that accurately take by weighing 37.4% (13% moisture base).
The preliminary treatment of supplementary material: it is standby that fresh rice meal is broken to 140 orders; Yeast is in advance with 4 times 28 ℃ water-soluble separating (activation); Edible glue is with 6 times of hot water dissolvings of 85 ℃, and the cooling back is standby.
The modulation of dough and fermentation:
Ground rice, sugar, salt, the wet goods that to handle well by the prescription requirement add in the dough mixing machine, and the 90r/min rotating speed stirs and rubs up 4 minutes; Add the yeast that has activated then, stir with the 90r/min rotating speed and rub up 4 minutes; Add the stirring of edible glue 110r/min rotating speed at last and rub up 4 minutes.About 28 ℃ of dough temperature.Then, be 34 ℃, the condition bottom fermentation 65min of relative humidity 85% in temperature.
Cure: oven temperatures is: 190 ℃, the time is: 45min.
Cooling: at room temperature being cooled to central temperature is: 28 ℃.
Storage: cooled bread installs with freshness protection package, places under the cryogenic temperature to store, and can effectively prevent the aging of bread.
Embodiment three:
Weighing: ground rice, 1.6% (the 14% moisture base) pre-gelatinized starch (alphalise starch), 1.6% salt, 3.1% white granulated sugar, 1.9% salad oil, 0.6% shortening, 1.9% hydroxypropyl methylcellulose (HPMC), 48.3% water (comprising activation yeast and dissolving Gonak part), 1.2% monoglyceride, the 0.8%SSL (stearoyl lactate) that accurately take by weighing 39.0% (13% moisture base).
The preliminary treatment of supplementary material:
It is standby that fresh rice meal is broken to 150 orders; Yeast is in advance with 5 times 30 ℃ water-soluble separating (activation); Edible glue is with 7 times of hot water dissolvings of 95 ℃, and the cooling back is standby.
The modulation of dough and fermentation:
Ground rice, sugar, salt, the wet goods that to handle well by the prescription requirement add in the dough mixing machine, and the 100r/min rotating speed stirs and rubs up 5 minutes; Add the yeast that has activated then, stir with the 100r/min rotating speed and rub up 5 minutes; Add the stirring of edible glue 120r/min rotating speed at last and rub up 5 minutes.About 30 ℃ of dough temperature.Then, be 38 ℃, the condition bottom fermentation 60min of relative humidity 87% in temperature.
Cure: oven temperatures is: 200 ℃, the time is: 40min.
Cooling: at room temperature being cooled to central temperature is 30 ℃.
Storage: cooled bread installs with freshness protection package, places under the cryogenic temperature to store, and can effectively prevent the aging of bread.
Claims (2)
1, a kind of bread that adopts ground rice to make, its component proportioning is percentage by weight, and feature is to get ground rice to be: 37.4～39.5%, pre-gelatinized starch is: 1.6～5.7%, monoglyceride is: 1.0～1.4%, salad oil is: 1.7～2.1%, shortening is: 0.2～0.6%, stearoyl lactate is: 0.6～1.0%, water is: 46.5～48.4%, hydroxypropyl methylcellulose is: 1.6～2.3%, salt is: 1.2～1.6%, white granulated sugar is: 2.9～3.3%, yeast is: 1.0～1.3%;
Getting ground rice, pre-gelatinized starch, monoglyceride, stearoyl lactate, white granulated sugar, salt, salad oil, shortening, water rubs up through mixing to stir, add yeast soln and continue to stir and rub up, add Gonak again and rub up into dough molding, through proofing, cure, be cooled to finished product.
2, according to the described a kind of production method that adopts ground rice to make bread of claim 1, it is characterized in that adopting following production technology, its component proportioning is percentage by weight:
(1), the activation yeast: getting yeast is: 1.0～1.3%, it is standby to be dissolved into yeast soln with 3～5 times of 25～30 ℃ of water; The dissolving hydroxypropyl methylcellulose: getting hydroxypropyl methylcellulose is: 1.6～2.3%, become solution with 5～8 times of hot water dissolvings more than 80 ℃, and the cooling back is standby;
(2), the modulation of dough and fermentation: getting ground rice is: 37.4～39.5%, pre-gelatinized starch is: 1.6～5.7%, monoglyceride is: 1.0～1.4%, salad oil is: 1.7～2.1%, shortening is: 0.2～0.6%, stearoyl lactate is: 0.6～1.0%, water is: 46.5～48.4% remainder, salt are: 1.2～1.6%, white granulated sugar is: 2.9～3.3% add to stir in the dough mixing machines and rub up, rotating speed is: 80～120r/min, stir: 3～5 minutes;
(3), then add the yeast soln that has activated, continue stirring and rub up, rotating speed is: 80～120r/min, stir: 3～5 minutes; Add Gonak at last and stir and rub up, rotating speed is: 100～140r/min, stir and rub up 3～5 minutes to dough molding; Dough temperature: 25～30 ℃, in temperature be then: 30～35 ℃, relative humidity: proof 60～70min under 80～85% the condition;
(4), cure: oven temperatures is: 180～210 ℃, the time is: 40～50min;
(5), cooling: at room temperature being cooled to central temperature is: 25～30 ℃ are finished product.
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| CNB2006100384933A CN100446672C (en) | 2006-02-23 | 2006-02-23 | Bread made from rice flour and preparation method thereof |
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| CNB2006100384933A CN100446672C (en) | 2006-02-23 | 2006-02-23 | Bread made from rice flour and preparation method thereof |
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| CN1806564A true CN1806564A (en) | 2006-07-26 |
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| CN103548959A (en) * | 2013-10-28 | 2014-02-05 | 江南大学 | Low-sugar highly nutrient gluten-free bread production method |
| CN103844159A (en) * | 2012-11-29 | 2014-06-11 | 三星精密化学株式会社 | Dough composition for bean vermicelli with improved cooking characteristics and textures and bean vermicelli obtained thereby |
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