TH15997A3 - Gluten-free bread products made from rice flour and riceberry grits. - Google Patents

Abstract

Invention Summary 10/10/2018 This invention relates to gluten-free bread products from rice flour and starch from Riceberry Grits The raw materials for the production include Flour from riceberry grits, rice flour, corn starch, rice bran oil, salt, sugar, yeast, xanthan gum and water. The production process is to mix yeast, sugar and some water together first. Then add flour from riceberry grits, rice flour, corn starch, rice bran oil, xanthan gum and water, mix all ingredients well, pour it into the mold, put it into the incubator, and then bake. .................................................. .................................................. ........................... 1 page of the number 1 page summary of the invention The invention involved gluten-free bread products made from rice flour and flour from Riceberry Grits The raw materials for the production include Riceberry grits, rice flour, corn starch, rice bran juice, salt, sugar, yeast, xanthan gum and water. The production process is to mix yeast, sugar and some water together first. Then add the flour from riceberry grits, rice flour, corn flour, rice bran oil, xanthan gum, and the rest of the water. Mix all the ingredients well, pour it into the mold, put it in the curing box, then bake.

Claims (2)

Disclaimer (all) which will not appear on the advertisement page: Amendment 13/05/2019 Claims None -------------------------------------------------- ------------------------- Revised 02/10/2018 Page 1 of 1 Page Disclaimer 1. Gluten-free bread products from Rice flour and riceberry grits flour consist of 22-25% riceberry grits starch with 12-15% rice flour weight by 12% corn starch weight by 40% water weight by 3% sugar. Percentage by weight Rice bran oil 3 percent by weight, 2 percent yeast by weight, 2 percent salt by weight, xanthan gum, 1 percent by weight. -------------------------------------------------- -------------------------------------------------- ------ 22/02/2018 ------ (OCR) Page 1 of 1 page Disclaimer 1. Gluten-free bread products from rice flour and riceberry grits. Contains 22-25 percent riceberry grits by weight. Rice Flour 12-15% by weight Corn Starch 12 percent by weight 40 percent water by weight 3 percent sugar by weight Rice bran oil 3 percent by weight Yeast 2 percent by weight 2 percent salt by weight 1 percent xanthan gum by weight 2. The production process of gluten-free bread products from rice flour and riceberry grits according to claim 1 consists of the following steps: a. Dissolve yeast and sugar. In 13% water at 35 ° C for 5 minutes. B. Put the liquid mixture in the joint into a mixing bowl, then the mixture consists of riceberry grits, rice flour, corn starch, xanthan gum. Mix rice bran and rice bran into a mixing bowl and mix well by stirring with a spatula. Then add the ingredients to the bread mold. C. Let it rest in the incubator at 32 ° C for 45 minutes. D. Bake at 191 ° C for 25-28 minutes --------- --- 1. Gluten-free bread products from rice flour and riceberry grits flour consist of 22-25 percent of riceberry grits by weight, 12-15 percent by rice flour, 12 percent by weight of corn starch. 40 percent water by weight, 3 percent sugar by weight, 3 percent rice bran oil, 2 percent yeast by weight, 2 percent salt by weight, 1 percent xanthan gum by weight. 2. The production process of gluten-free bread products from rice flour and riceberry grits according to claim 1 consists of the following steps: a. Dissolve the yeast and sugar in 13% water at a temperature of 35 ° C. Take 5 minutes b. Pour the liquid ingredients in item (1) into a mixing bowl, then combine the mixture containing riceberry grits, rice flour, corn starch, xanthan gum, and rice bran oil into a bowl. Mix and mix well by stirring with a spatula. Then add the ingredients to the bread mold. C. Let it rest in the incubator at 32 degrees Celsius for 45 minutes. D. Bake at 191 degrees Celsius for 25-28 minutes.