TH52761B - A process for producing fermented bread using rice flour as the main material. - Google Patents

Abstract

DC60 (24/06/16) when producing pre-fermented bread using rice flour as the main material. The first purpose of Invention is To provide a process for producing improved quality pre-fermented bread. Can be improved such as appearance, bread crumbs, flavor and preservation. As well as a satisfactory manageable condition. The second purpose of invention is To make the bread that has been fermented with Excellent quality Which can be achieved by that method The third purpose of the invention is to provide pre-blended flour for producing improved quality bread. Purpose The fourth of the invention is In order to make the fermented raw dough for the production of excellent bread, the invention explains the purpose above by providing a process for producing fermented bread that includes The fermentation process of raw starches consisting of rice flour, gluten and less fermented saccharides; Bread made that way; Pre-mixed flour suitable for bread production and fermented raw flour suitable for bread production Correction 24/06/2016 When producing bread that has been fermented using rice flour as the main material. The first purpose of Invention is To provide a process for producing improved quality pre-fermented bread. Can be improved such as appearance, bread crumbs, flavor and preservation. As well as a satisfactory manageable condition. The second purpose of invention is To make the bread that has been fermented with Excellent quality Which can be achieved by that method The third purpose of the invention is to provide pre-blended dough for producing bread of improved quality. Purpose The fourth of the invention is In order to make the fermented raw dough for the production of excellent bread, the invention explains the purpose above by providing a process for producing fermented bread that includes The process of fermentation of raw starches consisting of rice flour, gluten and less often saccharides; Bread made that way; Pre-mixed flour suitable for bread production and fermented raw flour suitable for bread production. -------------------------------------------------- ----------------------------------------------- When producing bread That has been made up using rice flour as the main material The purpose of the invention is to provide a method for producing ruffled bread of cheap quality. It has been improved such as appearance, bread crumbs, national flavor and preservation condition. As well as a satisfactory manageable condition. The second purpose of invention is To make the bread that It has been raised to excellent quality which is achieved by that method. The third purpose of invention is To make the dough that was pre-mixed And for producing bread that has Improved quality The fourth purpose of invention is to make the raw flour that has been fermented. And for producing excellent bread The invention explains the purpose above by providing a process for producing processed bread. This includes a fermentation process of raw starches consisting of rice flour, gluten and saccharides produced. Fermentation was less; Bread made that way; Pre-mixed flour suitable for bread production And fermented raw flour suitable for bread production.

Claims (2)

Disclaimer (all) which will not appear on the advertisement page: EDIT 24/06/16 1. Process for producing fermented bread. Which includes the steps of Fermentation of raw starches consisting of rice flour, gluten and easily fermented saccharides, improvement in which the raw starch is composed of 85% water by wt / wt or higher. And 115% by weight / weight Or lower with the aforementioned rice flour and 6% by weight / weight of maltose and / or above and 20% by wt / wt or lower with the said rice flour. Compared with dry solids 2. The process for producing fermented bread of claim 1, where the quantity of The readily fermented saccharides were present in raw flour 3% by w / w or above and 21% w / w or lower with rice flour. 3. The process for producing the pre-fermented bread of claim 1 or 2, where such readily fermentable saccharides present in the raw flour is sucrose. 4.Process for producing the pre-fermented bread of any of Claims 1 to 3, which is supplemented by a process of combining 0.5% soluble polysaccharide by wt / w. 5. Pre-mixed flour for the production of pre-fermented bread for use in the process. For the production of bread that has been fermented for any of the 1st to 4th claim. Of which the flour is mixed Pre-containing rice flour, gluten, and maltose powder and / or maltitol powder at a dosage of 6% by w / w or above and 20% by w / w or lower compared to Dry solids Will be added to the said rice flour -------------------------------------------------- EDIT 11/09/2015 1. Karma V for making bread that has been raised up. Which includes the steps of Making raw starch made up of rice flour, gluten and saccharides that are easily fermented, improved, in which the raw starch contains 85% water / wt. Or not higher than 115% by weight / weight Or lower than the aforementioned rice flour and 6% maltose and / or maltitol by wt / wt or higher but equal to 20% by w / w or Lower than that of rice flour Compared with dry solids 2. The process for producing pretreated bread of claim 1 where the quantity Of saccharides that are easily fermented Contains 3% of these raw starches by wt / w or above but equal to 21% by w / w or under rice flour. 3. The process for producing pretreated bread of claim 1 or 2, where the easily fermented saccharides are The material contained in the raw flour is sucrose. 4. Process for producing pretreated bread of any 1 to 3 claim. This is supplemented by a procedure for combining 0.5% soluble polysaccharides by wt / w or above but equal to 5% by w / w or lower with the Such raw flour 5. Pre-mixed flour for the production of bread that has been raised for use in The process for producing pretreated breads of any of the 1st to 4th claim in which the pre-mixed flour combines rice flour, gluten, and maltose powders; and / Or mattitol powder 6% by weight / weight or higher but equal to 20% by weight / weight or lower together with the said rice flour. Compared to dry solids -------------------------------------------------- ------------ 1. Process for producing bread that has been raised and raised. Which includes the fermentation process Raw starch containing rice flour, gluten and saccharide was less fermented. 2. Process of claim No. 1 where the rate of crude starch fermentation 3. The process of claim number 1 or 2 in which rice flour is a member chosen from a group consisting of "Joh Shinko" (rice flour that is not rolling), "Johaio". Go "(rice flour not milled)," Shiratamako "(flour "Moshiko" (sticky rice flour), "Genkai" (unpolished rice paste), and "Shironuka" (a fine white rice that has been Polished), 4. Process of any one of the claims 1 to 3 Which the raw powder was wrong By adding water Add 85% (w / w) or higher, but 115% (w / w) or lower to the said flour. 5. Method of claims 1 to 4. One of the less fermented saccharides mentioned above are one or more saccharides selected from a group containing oligosaccharides and alcohol. T And was added to the rice flour as 6% (w / w) or higher, but 20% (w / w) or lower for the rice starch compared to the dried solids prior to the fermentation process. Verses 1 to 5, either Which of the saccharides that can be fermented is less The above content contains less than 6% alpha, alpha-trihelose (w / w) of the rice flour. Compared to dry solids And one or more other saccharides selected from the Contains oligosaccharides And sugar alcohol. 7. Process of any claim 1 to 6. Which of the saccharides that can be fermented is less Such to fill Into the raw flour is Separately added substances and / or substances produced by Include gelatin-treated starches and / or enzyme preparations for zacharyotic starches. 8. Procedures of Clause 7, in which starches are Prepare Such is the substance that is added separately or prepared by making the said rice starch as a partially gelatin material. 9. Process of claim No. 7, in which the enzyme preparation is Beta-amylase and / or alpha-amylase preparations 1 0. Process of any Clause 7 to 9 Which prepares such raw flour for Marinate by combining starches that Was prepared as gelatin, and then passed into the rice flour as Say at a dosage of 1% (by weight / weight) or higher but 25% by weight / weight) or lower compared to Dry solids And / or using the preparation Such an enzyme in quantity has the power of saccharinate of It is five units or more, but 1,000 units or less per gram of starches being prepared. Gelatin, then as mentioned 1 1. Process of claims 1 to 10, any one Which prepares such raw flour for Marinate by combining polysaccharides. The water-soluble rye was added to the rice flour at an amount of 0.5% (w / w) or higher, but 5% (w / w) or lower compared to the dry solid. Clause 1 to 11, any one Which still includes a giving process Selected heat from The group consists of baking, frying, steaming and heating by the microwave. 1 3. Filled bread which is done by the process of Any of Clause 1 to 12 of Claims 1 to 12 4. The raised bread of Article 13 of which the bread that has been raised is full loaf, bread rolls, loaves. , French bread, German bread, raisin bread, danish pastries, or petzels, pies, flat cakes, steamed cakes, Chinese steamed buns, yeasted donuts, pizza or naan. Bread 1 5. Pre-mixed flour for the production of bread being made. Give up Which includes Rice flour, gluten and saccharide produced by fermentation was less than 1 6. The pre-mixed starch of claim 15, which was made up of one saccharide. Or more types selected from among Containing oligosaccharides and sugar alcohols, fermentable saccharides were 6% less (by weight / wt) or higher, but 20% (by w / w) or higher. Weight) or lower per the said rice flour Compared with the dry solid 1 7. The pre-mixed starch of claim 15 or 16, which the saccharides formed by fermentation were Less than that Included Alpha, alpha-trihalos In the amount less than 6% (by weight / weight) of rice flour. Compared with dry solids and one or more other saccharides selected from the group Contains oligosaccharides and sugar alcohols 1 8. Pre-mixed starch of Clause 15 or 17, which includes Was prepared as gelatin And enzyme preparations for saccharin, but also starch, starch. Such rice, gluten and fermented saccharides. Less than the aforementioned 1. 9. The pre-mixed starch of claim 18, in which the gelatinized starch is the original substance separately or prepared by making such rice flour. That is The material shall be partially gelatin. 2 0. Pre-mixed starch of claim 18. Enzyme preparations are beta-amylase and / or alpha-amylase preparations. 2 1. Pre-mixed starch of any Clause 18 to 20. Included With starches being prepared as The gelatin is 1% (w / w) or higher, but is 25% (w / w) or lower per rice starch compared to dry solids. And / or using the preparation The enzyme has the power of its saccharinate. Is five or more, but is 1,000 or less per One gram of gelatinized starches 2 2. Any of the pre-mixed starches of Clause 18 to 21. Included With water soluble polysaccharides of 0.5% (w / w) or higher but 5% (w / w) or lower per rice flour. Compared with dry solids 2 3. Fermented raw flour for producing pretreated bread which contains less than rice flour, gluten and saccharides produced by fermentation 2. 4. Fermented raw starch of claim 23, where fermented raw starch is starch, the fermentation rate of starch They were inhibited. 2. 5. The fermented raw starch of claim 23 or 24, which produced the raw starch by adding water to the rice flour as Say 85% (by w / w) or higher, but 115% (by w / w) or lower per said rice flour 26 .. Fermented raw starch of Clause 23 to 25 Any one Which includes One or more saccharides Than selected from a group containing oligosaccharides and sugars, alcohols were less fermented saccharides at a dosage of 6 (by weight / weight) or higher, but at 20% (by Weight / weight) or lower per the said rice flour Compared with the dry solids. 2 7. The fermented raw starch of any Clause 23 to 26. Which saccharides Less than 6% of the fermentation was composed of alpha, alpha-triholose (w / w) of rice flour. When compared with dry solids and one or more other saccharides. Selected from among Containing oligosaccharides and sugars 2 8. Fermented crude starch of any Clause 23 to 27 Which includes Starch that has been prepared as gel In addition, the rice starch, gluten and saccharides produced 2. 9. The fermented raw starch of claim 28, where the gelatinized starch is either separately added or prepared by making rice flour. Such that is The material is partially gelatin. 3 0. The fermented raw starch of claim 28, which enzyme preparations are beta-amylase and / or alpha-amylase preparations. 3 1. The fermented raw starch of any of Clause 28 to 30. Which includes Starches prepared as gelatin were 1% (w / w) or higher, but 25% (w / w) or lower per such rice starch compared to dry solids. And / or using substances Prepare enzymes in potent quantities of its saccharinate. Is five or more, but is 1,000 or less per One gram of gelatinized starches 3 2. The fermented raw starch of any Clause 28 to 31 Which includes Water soluble polysaccharides of 0.5% (w / w) or higher, but 5% (w / w) or lower per such rice starch compared to dry solids.