TW201924530A - Gluten-free baked product and making method thereof - Google Patents

Abstract

A gluten-free baked product includes 38 percentage of rice flour, 9.2 percentage of potato power, 2.2 percentage of soybean oil, 14.3 percentage of eggs, 2% percentage of sugar, 0.4 percentage of yeast, 0.6 percentage of xanthan gum and 32.5 percentage of yogurt solution, wherein the yogurt solution includes 0-13 percentage of water and 19.5-32.5 percentage of sugar-free yogurt. The gluten-free baked product of this invention slowing down the increase of hardness, delaying moldy and the pore size of the baked product is more uniform.

Description

Gluten-free bakery product and its preparation method

The present invention relates to a baked product, and more particularly to a gluten-free toast with added yoghurt and a process for the preparation thereof.

About one percent of people worldwide suffer from Celiac disease or Gluten sensitive disease, which is found in ingredients such as wheat, barley, rye or rye. A protein, also known as gluten, is indigestible and can cause long-term inflammatory reactions in the intestines of the patient and affect nutrient absorption. At present, there is no effective treatment for this disease. Patients must strictly control their diet and use a gluten-free diet (GFD) to avoid symptoms.

The main ingredient of the flour is starch, followed by protein (gliadin, glutenin and gluten), which accounts for about 12 to 14%. These proteins are also known as "ribs" for bread or cake. In particular, high-gluten flour is used for bread, and its protein content can reach 16 to 18%. The bread is made to be elastic when it is kneaded, and it is in a state of being pulled when it is pulled. The role of gluten is to build a body shelf for the dough, which encapsulates the carbon dioxide produced by the yeast during fermentation, allowing the bread to swell during baking, creating a soft mouthfeel. Therefore, gluten is not only a source of protein, but also plays a role in maintaining the appearance and taste of the bread.

Since gluten is insoluble in water, commercially available gluten-free flour is removed via moisture gluten, but other water-soluble nutrients are also removed (eg vitamin B). In addition, rice flour is used instead of flour for baking products. Since gluten-free flour loses protein and the protein content of rice flour is low, baked products made of gluten-free flour or rice flour have disadvantages such as difficulty in molding, high process difficulty, and poor mouthfeel. In order to enhance the taste or easier to shape, most gluten-free baked products contain higher fats, sugars or other additives that do not meet the nutritional needs of the patient.

In view of the above problems, the present invention provides a gluten-free baked product which slows down hardening, delays mildew, and has a more uniform pore.

In one embodiment, a method of making a gluten-free baked product comprising the following steps. First, the rice flour, potato flour, and edible gum are sieved to form a powder mixture. Next, the powder mixture is mixed with the yeast powder to form a first mixture. A second mixture and a yogurt solution are added to the first mixture to form a premix. The premix is stirred for at least 10 minutes to form a dough. Allow the dough to stand for at least 30 minutes. Relax the rested dough for at least 10 minutes. The relaxed dough is fermented at a temperature above 30 ° C for at least 60 minutes. Bake the fermented dough for at least 50 minutes to complete the gluten-free baked product. Here, compared with the dough, the rice is 37-40%, the potato powder is 8-10%, the edible gum is 0.4~1%, the yeast powder is 02.~0.6%, the oil is 1.5~3%, and the egg is 13~15%, vinegar is 0.3~0.5%, sugar is 1.5~3% and yogic solution is 30~34%.

In one embodiment, the Yogurt solution can be 32.5% sugar-free yoghurt. In yet another embodiment, the Yogurt solution can be 19.5% sugar-free yoghurt and 13% water. In another embodiment, the Yogurt solution is 9.75% sugar-free yoghurt and 22.75% water.

In an embodiment, the edible gum may include at least one of locust bean gum, Guanhua bean gum, gum arabic or corn syrup. In yet another embodiment, the edible gum may be from 0.5 to 0.7% corn syrup.

In one embodiment, in the powder mixture, relative to the dough, it is 38.07% in the lye flour, 9.52% in the potato powder, and 0.63% in the edible gum. In yet another embodiment, the lyme powder may be a water mill type in lyme flour.

In one embodiment, the oil may be salad oil, the vinegar may be white vinegar, and the sugar may be granulated sugar.

In one embodiment, the present invention provides a gluten-free baked product comprising: 38% water-milled in lyophane, 9.5% potato flour, 2.2% salad oil, 14.3% egg, 0.4% white vinegar, 2% granulated sugar, 0.4% yeast, 0.6% corn syrup and 32.5% yoghurt aqueous solution, wherein the yoghurt aqueous solution comprises 0-13% water and 19.5~32.5% sugar-free yoghurt.

In summary, the gluten-free baked product prepared according to any one of the embodiments of the present invention has a certain amount or more, and the polysaccharide contained in the yoghurt can more uniformly coat the air and slow down the inside of the baked product. Starch aging slows the rate of increase in hardness of the gluten-free baked product, delays the rate of mold, and reduces the amount of artificial modifier added.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method of producing a gluten-free baked product according to an embodiment of the present invention. In some embodiments, a method of making a gluten-free baked product, comprising the following steps. First, the rice flour, the potato powder, and the edible gum are sieved to form a powder mixture (step S21). Here, the powder mixture may also be selected from gluten-free flour, at least one or a mixture of two or more of lyre flour, potato flour, brown rice flour, tapioca flour, and corn starch. However, it is preferred that the powders in the powder mixture have substantially the same or similar particle size to avoid uneven mixing, resulting in a baked state of the baked product. In some embodiments, the powder mixture can include 1 1/3 cup brown rice flour, 1 1/3 cup cassava flour, 1 1/3 cup corn starch, and 1 T potato flour. Here, 1T in the standard measuring spoon means 1 tablespoon (Table Spoon), 1 tbsp of capacity is 15CC, and the weight of the potato powder is about 10g. The standard measuring cup has a capacity of 240CC, and the weight of the flour is about 120~125g.

In one embodiment, the powder mixture comprises 38.07% of the lyophane powder, 9.52% of the potato powder, and 0.63% of the edible gum, relative to the final dough (or gluten-free baked product). In one embodiment, the lyme powder may be a water mill type in lyme flour. Here, the water-grinding type means that after the rice is washed and immersed, the rice and the water are ground into a rice slurry by a refiner, and the rice slurry is dried and dehydrated to become a water-milled rice flour. The rate of starch damage can be reduced due to the wetting action of water during the grinding process. The type of the powder raw material to be used is simplified, and it is possible to avoid a situation in which it is difficult to uniformly mix due to the difference in particle size of various powders when stirring or kneading.

In an embodiment, the edible gum may include at least one of seaweed gum, locust bean gum, Guanhua bean gum, gum arabic or corn syrup. In still another embodiment, the edible gum is 0.5 to 0.7% of corn candy (Xanthan gum, also known as Sanxian gum) relative to the last baked product.

Next, the powder mixture is mixed with the yeast powder to form a first mixture (step S22). The yeast in step 22 may be a dry yeast powder, for example, a French swallow brand of instant yeast. In one embodiment, the yeast powder is from 02. to 0.6% relative to the final dough (or gluten-free baked product).

A second mixture and a yogurt solution are added to the first mixture to form a premix (step S23). The second mixture may include at least one of oil, egg, vinegar, salt, milk powder, and sugar, or a mixture of two or more. In one embodiment, the oil in the second mixture is 1.5 to 3%, the egg is 13 to 15%, and the vinegar is 0.3 to 0.5%, relative to the final dough (or gluten-free baked product). The sugar is 1.5 to 3%. In one embodiment, the oil in the second mixture is 2.22%, the egg is 14.27%, the vinegar is 0.4%, and the sugar is 1.98% relative to the final dough (or gluten-free baked product). Here, the oil may be any edible oil such as cream, white oil, ghee, olive oil, coconut oil, salad oil, and the like. Vinegar can be white vinegar, fruit vinegar, and sugar can be fructose, sugar, maple syrup. In one embodiment, the second mixture can include 2T salt, 1/2 cup milk powder, 3 eggs, 1/4 cup salad oil, 2T vinegar, and 1/3 cup fructose. Here, 1T in the standard measuring spoon means 1 tablespoon (Table Spoon), and the capacity of 1 tablespoon is 15CC, and the weight of the salt is about 15g, and the weight of the sugar is about 11-13g. The standard measuring cup has a capacity of 240 cc, and the weight of the milk powder is about 100 g. One egg is about 50~55g (containing protein and egg yolk, but not including shell).

Here, in step S23, 30 to 34% of the yoghurt solution includes 9 to 34% of the sugar-free yoghurt and 0~ relative to the last prepared dough (or gluten-free baked product). 22% water. In other words, a 100% yoghurt solution includes at least 30% or more sugar-free yoghurt. Here, yoghurt refers to a fermented dairy product based on milk, which contains high quality protein, carbohydrate and fat. The sugar-free yoghurt refers to fermented milk which is not added with sugar. In some embodiments, the sugar-free yoghurt may also be a yoghurt powder or other powder containing lactic acid bacteria, wherein the yoghurt powder is obtained by drying the fermented dairy product. In an embodiment, in step S22, the added yoghurt solution is 32.5% sugar-free yoghurt relative to the last prepared dough (or gluten-free baked product), that is, no more is added. Water is 100% sugar-free yogurt. In still another embodiment, in step S22, the added yoghurt solution is 19.5% sugar-free yoghurt plus 13% water, relative to the last prepared dough (or gluten-free baked product). That is, in the case of a 100% Yogurt solution, the Yogurt solution includes 60% sugar-free yoghurt and 40% water. In another embodiment, in step S22, the added yoghurt solution is 9.75% sugar-free yoghurt plus 22.75% water relative to the final dough (or gluten-free baked product). That is, in the case of a 100% Yogurt solution, the Yogurt solution includes 30% sugar-free yoghurt and 70% water.

Figure 2 is a flow chart showing the fabrication of the yoghurt solution in the embodiment of step S23 of Figure 1. In an embodiment of step S23, the preparation of the yoghurt solution comprises the steps of: returning the milk to the water at 50 to 60 ° C for 15 minutes (step S31), placing the container containing the milk at 50 to 60 ° C. The water lasted for 15 minutes. The lactic acid bacteria are added to the milk which has been warmed up (step S32). The milk to which the lactic acid bacteria have been added is fermented at 37 ° C (step S33), and the milk to which the lactic acid bacteria are added is placed at room temperature of 37 ° C to accelerate the reaction of the fermentation. Fermented milk to Ph4.6 becomes a sugar-free yoghurt (step S34), and the pH value of the fermented milk is continuously measured. When the pH reaches 4.6, it indicates that the fermentation has been completed. Water is added to the eugenol solution in the sugar-free yoghurt (step S35). In some embodiments, Lactobacillus bulgaricus and Streptococcus thermophilus of Lactobacillus delbrueckii subsp. Bulgaricus can be used to make a sugar-free yoghurt. In one embodiment, a sugar-free yoghurt is used to produce a 803 strain belonging to a thermophilic lactic acid bacterium.

Next, the premix is stirred for at least 10 minutes to form a dough (step S24). In some embodiments, the agitation may be stirred or hand-machined using a machine (commercial bread maker or blender such as Philips HD9016 bread machine, Weibo bm-15 bread machine, Zhengda food machinery HS-201 blender or hook type blender). Picture. In some embodiments, the agitation time can be from 12 to 15 minutes.

Subsequently, the dough is allowed to stand for at least 30 minutes (step S25), and the dough is allowed to stand for basic fermentation. In some embodiments, the dough is allowed to stand for 30 to 60 minutes and the ambient temperature is controlled to 28 degrees and the humidity is 75%. Next, the settled dough is relaxed for at least 10 minutes (step S26). Here, the slack can be relaxed by means of a machine (a commercially available bread maker or a stirrer such as a Philips HD9016 bread machine, a Weibo bm-15 bread machine, a Zhengda food machine HS-201 mixer) or hand-kneaded. In some embodiments, the relaxation time is from 10 to 20 minutes.

The relaxed dough is further fermented at a temperature higher than 30 ° C for at least 60 minutes (step S27), and final fermentation is carried out at a temperature of 30 ° C or higher. In some embodiments, the final fermentation temperature is 38 degrees, the humidity is 85%, and the time to place the fermentation is 60-70 minutes.

The fermented dough is baked for at least 50 minutes to complete the gluten-free baked product (step S28). In some embodiments, the baking temperature is 190 to 125 ° C and the baking time is 50 to 60 minutes. In some embodiments, the baking temperature is 190 ° C for fire and 220 ° C for fire.

In one embodiment, the present invention provides a gluten-free baked product comprising 38% water-milled in lyophane powder, 9.2% potato powder, 2.2% salad oil, 14.3% egg, 0.4% white vinegar, 2% sugar, 0.4% Yeast, 0.6% corn syrup and 32.5% yoghurt aqueous solution, wherein the yoghurt aqueous solution comprises 0-13% water and 19.5~32.5% sugar-free yoghurt.

In some embodiments, the gluten-free baked product can be a toast.

In the following, according to the recipe of the toast, the gluten-free baked products of the first group, the second group, the third group and the control group of the exemplary example are prepared according to the composition of the following list 1 and the preparation method of FIG. 1 , wherein the control group is not Adding yoghurt instead adds 32.51% water, the first group adds 32.51% sugar-free yoghurt, the second group adds 19.5% sugar-free yoghurt and 13.01% water (about yoghurt: water is 6: 4), the third group added 9.75% sugar-free yoghurt and 22.76% water (about yoghurt: water 3:7). The water activity, mold speed, hardness, moisture content, elasticity, cohesiveness, adhesiveness, chewiness and resilience of each group were measured to illustrate the effect of adding yoghurt on gluten-free bakery products.

Table I

Here, the brands or sources of various ingredients used are as follows: water mill type is purchased from Lei Sheng food, potato powder (too white powder) is purchased from Rizheng food, corn candy is purchased from Liuhe Chemical Co., Ltd., canola flower The oil was purchased from Taishan Enterprise, the egg was purchased from Jianhong Egg, the white vinegar was purchased from Wanjiaxiang, the sugar was purchased from Taiwan Sugar Co., Ltd., and the yeast was purchased from French Swallow brand.

Here, the process of making toast includes: sifting the rice flour, the potato powder and the corn syrup into a powder mixture, adding the yeast and mixing to form the first mixture, and then adding the yogurt solution, the salad oil, the egg, White vinegar and granulated sugar become the premix, stir the prepared premix for 15 minutes to become the dough, and the dough is allowed to stand under the temperature of 28 ° C and 75% humidity (also called basic fermentation) for 45 minutes, and the dough is stirred twice (also called relaxation). After 15 minutes, the dough was placed in a baking mold, and the dough was allowed to stand at a temperature of 38 ° C and a humidity of 85% (also called final fermentation) until the appearance was expanded to a baking mold of about nine minutes, and the above fire was 190 ° C and the fire was baked at 220 ° C. The dough was baked for 55 minutes, and after demolding, it was cooled to a gluten-free toast for subsequent testing and measurement.

The relevant measuring equipment brand or model is as follows: Nippon Denshoku NE4000 color difference meter (Japan), Stable Micro Systems TA-XT2i texture profile analyzer (Surrey, UK), Huiji Pawkit001 water activity tester (Taiwan origin) , OHAUS MB-45 halogen light infrared moisture analyzer (origin UK), Shenggang technology KS-2316 electronic scale (original Taiwan).

Figure 3 is a graph of hardness lines for different days of the various groups of the exemplary embodiment. Referring to FIG. 3, the X axis in FIG. 3 represents the hardness (Hardness), and the Y axis represents the number of days of storage. The broken lines are the control group L0, the first group L1, the second group L2, and the third group L3, respectively. The higher the ratio of the added yoghurt, the higher the hardness, but the yoghurt during storage will slow down the rate of hardness increase. That is to say, the slope of the first set of fold lines L1 is observed to be the lowest, and the hardness is almost unchanged from the 0th day to the 3rd day until the fourth day is not slightly increased by less than 500. Observing that the slope of the second set of fold lines L2 is not high, it rises less than 1000 from the second day to the fourth day. In contrast, the control line fold line L0, although the hardness at the beginning is low, but continues to rise every day, the hardness difference from the 0th day to the 4th day is more than 1500. Here, the toast skin is first removed, and then cut into a square body having a length, a width and a height of 40 mm, and then a cylindrical probe having a probe diameter of 36 mm in a texture profile analyzer is used for detection at room temperature.

Figure 4 is a water activity line graph of the different days of the various groups of the exemplary embodiment. Referring to FIG. 4, the X axis in FIG. 4 represents water activity, and the Y axis represents storage days, and the broken lines are the control group L0, the first group L1, the second group L2, and the third group L3, respectively. Water Activity (Aw) refers to the ratio of the saturated vapor pressure of food in a confined space to the saturated vapor pressure of pure water at the same temperature. The water activity is used to observe the amount of free water molecules in food, and the free water molecule means It is used by microorganisms, so the lower the free water molecules, the more unfavorable the growth of microorganisms. The water activity of the first set of fold lines L1 from day 0 (made from toast) was observed to be 0.96 aw, and was further decreased to 0.92 aw on day 4. In contrast, the control group fold line L0, from 0 days of water activity of 0.98aw, until the fourth day there is 0.96aw, which is more conducive to the growth of microorganisms, causing toast deterioration.

Fig. 5 is an external view of the fifth day of each of the exemplary groups. Fig. 6 is an external view of the sixth day of each of the exemplary groups. Here, the toast skin was removed in a sterile environment, and then cut into squares having a length, width, and height of 40 mm, placed in a cool, dry environment, and the appearance of the toast was observed daily. Referring to Figure 5, a small amount of black spots (mold colonies) M was found in the control group L0 and the first group L1, while the second group L2 and the third group L3 were still able to maintain a normal appearance. Referring to Fig. 6, a large number of black spots M have appeared in the control group L0, and a small number of black spots M appear in the first group L1 and the second group L2, while the third group L3 still maintains a normal appearance. Therefore, the addition of yoghurt toast can obviously slow down the rate of mold and delay the decay of gluten-free bakery products.

Figure 7 is a water line graph of the different days of the various groups of the exemplary embodiment. Figure 8 is an elastic line graph of the different days of the various groups of the exemplary embodiment. Figure 9 is a cohesive line graph of the different days of the various groups of the exemplary embodiment. Figure 10 is an adhesive line graph of the different days of the various groups of the exemplary embodiment. Figure 11 is a chewability line graph of the different days of the various groups of the exemplary embodiment. Figure 12 is a restorative line graph of the different days of the various groups of the exemplary embodiment. Springiness refers to the height that can be recovered between the end of the first press and the start of the second press. Cohesiveness refers to the ratio of the first down pressure to the second down pressure positive force integral. Gumminess means that the hardness is multiplied by the cohesive force. Chewiness refers to the adhesion of elasticity to elasticity. Resilience refers to the ratio of the area after deformation to the area after deformation at the first press, that is, an indicator for measuring how the sample recovers deformation, including both speed and strength. It can be seen from the above test results of FIG. 7 to FIG. 12 that there is no significant difference between the baked products of the respective groups of examples, that is, the addition of the yoghurt does not cause moisture, elasticity, cohesiveness, and adhesiveness. The difference in sex, chewiness and restorativeness still maintains the original quality of gluten-free baked products.

Although the technical content of the present invention has been disclosed in the above preferred embodiments, it is not intended to limit the present invention, and any modifications and refinements made by those skilled in the art without departing from the spirit of the present invention are encompassed by the present invention. The scope of protection of the present invention is therefore defined by the scope of the appended claims.

S21‧‧‧ screened in lyme flour, potato flour and edible gum to form a powder mixture

S22‧‧‧ mixed powder mixture and yeast powder to form the first mixture

S23‧‧‧Adding a second mixture and a solution of the yoghurt in the first mixture to form a premix

S24‧‧‧ Stir the mixture for at least 10 minutes to form the dough

S25‧‧‧ Let the dough stand for at least 30 minutes

S26‧‧‧Slack the dough for at least 10 minutes

S27‧‧‧ Ferment the relaxed dough for at least 60 minutes at a temperature above 30 °C

S28‧‧‧ Bake the fermented dough for at least 50 minutes to complete the gluten-free bakery products

S31‧‧50~60°C for 15 minutes, warm water and milk

S32‧‧‧Add lactic acid bacteria to the milk that has been warmed back

S33‧‧‧ Fermented milk with lactic acid bacteria at 37 °C

S34‧‧‧ fermented milk to Ph4.6 as a sugar-free yogurt

S35‧‧‧Add water to the yoghurt solution in the sugar-free yoghurt

L0‧‧‧ control group

L1‧‧‧ first group

L2‧‧‧ second group

L3‧‧‧Group 3

M‧‧‧ black spots

Fig. 1 is a flow chart showing a method of producing a gluten-free baked product according to an embodiment of the present invention. [Fig. 2] A flow chart for producing a yoghurt solution in the embodiment of the step S23 in Fig. 1. [Fig. 3] A hardness line graph of different days of each group in the exemplary embodiment. [Fig. 4] A water activity line graph showing the number of days of each group in the example. [Fig. 5] An appearance view of the fifth day of each of the exemplary groups. [Fig. 6] An appearance view of the sixth day of each of the exemplary groups. [Fig. 7] A water content line graph showing the number of days of each group in the examples. [Fig. 8] An elastic line diagram showing the number of different days of each group in the example. [Fig. 9] A cohesive line graph of different days of each group of the exemplary examples. [Fig. 10] An adhesive line drawing of the different days of each group of the exemplary examples. [Fig. 11] A chewability line graph of different days of each group of the exemplary examples. [Fig. 12] A restorative line graph of the different days of each group of the exemplary examples.

Claims (10)

The invention relates to a method for preparing a gluten-free baked product, comprising: sifting a powder of a rice mixture, a potato powder and a edible gum to form a powder mixture; mixing the powder mixture with a yeast powder to form a first mixture; Adding a second mixture and a yoghurt solution to the first mixture to form a premix, wherein the second mixture comprises an oil, an egg, a vinegar and a sugar; stirring the premix at least 10 Minutes to form a dough, wherein the dough is 37-40% relative to the dough, the potato flour is 8-10%, the edible gum is 0.4-1%, and the yeast powder is 02.~0.6%. The oil is 1.5 to 3%, the egg is 13 to 15%, the vinegar is 0.3 to 0.5%, the sugar is 1.5 to 3%, and the yogurt solution is 30 to 34%; the dough is allowed to stand for at least 30 minutes. Relaxing the settled dough for at least 10 minutes; fermenting the relaxed dough for at least 60 minutes, wherein the temperature of the fermentation is above 30 ° C; and baking the fermented dough for at least 50 minutes to complete the gluten-free baking product. The method for producing a gluten-free baked product according to claim 1, wherein the yoghurt solution is a 32.5% sugar-free yoghurt. The method for producing a gluten-free baked product according to claim 1, wherein the yoghurt solution is 19.5% sugar-free yoghurt and 13% water. The method for producing a gluten-free baked product according to claim 1, wherein the yoghurt solution is 9.75% sugar-free yoghurt and 22.75% water. The method for producing a gluten-free baked product according to claim 1, wherein the edible gum comprises at least one of locust bean gum, Guanhua bean gum, gum arabic or corn syrup. The method for producing a gluten-free baked product according to claim 5, wherein the edible gum is 0.5 to 0.7% of the corn syrup. The method for producing a gluten-free baked product according to claim 1, wherein in the powder mixture, the amount of the rice flour is 38.07%, the potato powder is 9.52%, and the edible gum is 0.63%. . The method for producing a gluten-free baked product according to claim 7, wherein the lyme powder is water-milled in lyme powder. The method for producing a gluten-free baked product according to claim 7, wherein the oil is a salad oil, the vinegar is a white vinegar, and the sugar is a granulated sugar. A gluten-free bakery product comprising: 38% water-milled in lyophane, 9.5% potato flour, 2.2% salad oil, 14.3% egg, 0.4% white vinegar, 2% granulated sugar, 0.4% yeast, 0.6% corn sugar gum and 32.5% yogurt solution, wherein the yogurt solution comprises 0-13% water and 19.5~32.5% sugar-free yogurt.