CN102283269A - Method for preparing pure rice flour bread and pure rice flour bread prepared by same - Google Patents
Method for preparing pure rice flour bread and pure rice flour bread prepared by same Download PDFInfo
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- CN102283269A CN102283269A CN2011102085918A CN201110208591A CN102283269A CN 102283269 A CN102283269 A CN 102283269A CN 2011102085918 A CN2011102085918 A CN 2011102085918A CN 201110208591 A CN201110208591 A CN 201110208591A CN 102283269 A CN102283269 A CN 102283269A
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Abstract
The invention discloses a method for preparing pure rice flour bread and the pure rice flour bread prepared by the same, and relates to the technical field of food production. The method comprises the following steps of: (1) preparing rice flour by using fresh polished round-grained rice; (2) mixing the rice flour and an additive, and adding water and stirring to obtain a dough; (3) covering a preservative film on the prepared dough, standing and reacting; (4) adding water to dissolve a mixture of yeast and sugar, and stirring obtained solution and the dough which is stood and reacted; (5) dividing the dough in which auxiliary materials are added into block doughs, standing and fermenting; (6) spraying steam into a baking oven, regulating relative humidity, and putting the fermented block doughs into the baking oven and baking; and (7) cooling at normal temperature to obtain finished pure rice flour bread. By the method, after the additive, namely L-homocysteine is added, the structural performance of glutelin in rice flour can be effectively changed, the gluten strength of the rice flour during water adding can be effectively increased, the gluten structure of the rice flour bread cannot be collapsed in fermentation and baking processes, and finally various properties of the pure rice flour bread are effectively improved.
Description
Technical field
The present invention relates to the making food technical field, the pure rice flour bread that especially refers to a kind of preparation method of pure rice flour bread and make.
Background technology
For effectively solving the deficiency and the defective of the low albumen that existing flour bread can not provide for the crowd who suffers from disease of digestive tract, it is that raw material are made ground rice bread and substituted existing flour bread that people bring into use ground rice.But because the contained protein ingredient of ground rice and flour exists than big-difference, the contained protein ingredient of flour is can absorb water to form the gliadin and the glutenin of gluten, the contained protein ingredient of ground rice then is a glutelin, can not form gluten with the cold water modulation, with the rice flour dough of cold water modulation, no strength, poor toughness, loose, be difficult for agglomerating, even agglomerating, also very fragmentary, can not make skin, pinch packet shaping.So, adopt the preparation method of traditional flour bread to make ground rice bread, every performance indications are all undesirable, the leavening effect that does not reach.
Summary of the invention
The present invention is directed to the deficiency and the defective of prior art, a kind of preparation method of pure rice flour bread is provided, every performance indications such as caking property, viscosity, elasticity and chewiness of gained pure rice flour bread are all good.
In order to realize the foregoing invention purpose, the invention provides following technical scheme:
A kind of pure rice flour bread-making methods of the present invention, it in turn includes the following steps:
(1) raw material is prepared: get fresh polished rice, clear water is smashed grinding to pieces after soaking, and promptly obtains ground rice after the ground rice slurry drying that makes;
(2) dough is made: ground rice and additive are mixed, add entry and stir, make dough;
(3) leave standstill reaction: the dough of making is built preservative film, leave standstill reaction;
(4) add auxiliary material: with the mixture of yeast and sugar, after being dissolved in water and leave standstill reacted dough and stir together;
(5) standing for fermentation: step (4) is added dough behind the auxiliary material, be divided into standing for fermentation behind the block dough;
(6) baking: in baking oven, spray into steam, regulate humidity after, the block dough that ferments is put into baking oven toasts;
(7) cooling: at normal temperatures the cooling, get final product finished product pure rice flour bread.
Wherein, the clear water soak time is 24 hours in the described step (1), and the granularity order number of the ground rice of gained is more than or equal to 75 orders.
Wherein, the weight ratio of the weight of additive and ground rice is 0.3/60 described in the described step (2); Described additive is the L-cysteine.
Wherein, adding the weight of entry and the weight ratio of ground rice in the described step (2) is 1/1.
Wherein, leaving standstill the reaction time in the described step (3) is 12 hours.
Wherein, the weight of yeast and the weight ratio of ground rice are 5/60 in the described step (4), and the weight of sugar and the weight ratio of ground rice are 8/60.
Wherein, the temperature of standing for fermentation is 30 ℃ in the described step (5), the relative humidity 80% of standing for fermentation, and the time of standing for fermentation is 120 minutes.
Wherein, the relative humidity after regulating in the baking oven in the described step (6) is 80%, and the time of baking is 20 minutes.
Another goal of the invention of the present invention is, makes pure rice flour bread according to said method, and its each component weight portion is as follows:
Preferred its each component weight portion of the present invention is as follows:
Beneficial effect of the present invention is: by said method of the present invention, after particularly adding additive L-cysteine, it can effectively change the gluten structure performance in the ground rice, effectively increase the gluten strength of ground rice at the water timing, make ground rice bread formed pore after standing for fermentation can not subside, improve pure rice flour bread various aspects of performance index because of baking.
The specific embodiment
Describe the present invention below in conjunction with specific embodiment.
Embodiment 1
Get fresh polished rice 3Kg, after 24 hours, first tissue mashing machine tentatively smashs to pieces with the clear water immersion, vertical then friendship body barreling mill, and the ground rice that makes slurry is by promptly obtaining ground rice after the spray dryer drying, and the granularity order number of the ground rice of gained is more than or equal to 75 orders; Add the 0.015Kg additive and evenly mix in above-mentioned gained ground rice, preferable additives of the present invention is the L-cysteine, and the back adds 3Kg water stirs, during stirring, and first stirring at low speed (96r/min) 2min, high-speed stirred (306r/min) 3min makes dough again; The dough of making is built preservative film, leave standstill reaction 12 hours, therebetween, the L-cysteine has effectively changed the gluten structure performance in the ground rice, effectively increases the gluten strength of ground rice at the water timing; After during the mixture of 0.25Kg yeast and 0.4Kg sugar added that 0.25Kg is water-soluble and separate, again and leave standstill reacted dough and move into face cylinder high speed together and stir (306r/min) 3min, mixed liquor complete to dough and yeast and sugar merges, rheological characteristic strengthens, stirring sticks in the bottom of stirred vessel until dough, till can't stirring; The dough that stirs is cut into block dough, about 30 ℃ of temperature, the condition bottom fermentation 120min of relative humidity 80%, this process will form some pores in block dough, make block dough reach more bulk effect; With the baking box preheating, temperature is 190 ℃ on the stove, temperature is 170 ℃ under the stove, the steam of back spray 10s in stove, to regulate the relative humidity to 80% in the stove, block dough after the fermentation is put into about baking oven baking 20min, and its suitable humidity is the phenomenon in order to prevent that block dough surface generation overdrying from hardening; At room temperature cool off and promptly got pure rice flour bread in 2 hours, when cooling off slightly, preservative film prevents that stiff phenomenon from appearring in the pure rice flour bread surface because of water evaporates on the surface cover.
Embodiment 2
Get fresh polished rice 6Kg, soak 24 hours with clear water after, first tissue mashing machine tentatively smashs to pieces, vertical then friendship body barreling mill, the ground rice that makes slurry be by promptly obtaining ground rice after the spray dryer drying, the granularity order number of the ground rice of gained or equal 75 orders; Add the 0.03Kg additive and evenly mix in above-mentioned gained ground rice, preferable additives of the present invention is the L-cysteine, and the back adds 6Kg water stirs, during stirring, and first stirring at low speed (96r/min) 2min, high-speed stirred (306r/min) 3min makes dough again; The dough of making is built preservative film, leave standstill reaction 12 hours, therebetween, the L-cysteine has effectively changed the gluten structure performance in the ground rice, effectively increases the gluten strength of ground rice at the water timing; After during the mixture of 0.5Kg yeast and 0.8Kg sugar added that 0.5Kg is water-soluble and separate, again and leave standstill reacted dough and move into face cylinder high speed together and stir (306r/min) 3min, mixed liquor complete to dough and yeast and sugar merges, rheological characteristic strengthens, stirring sticks in the bottom of stirred vessel until dough, till can't stirring; The dough that stirs is cut into block dough, about 30 ℃ of temperature, the condition bottom fermentation 120min of relative humidity 80%, this process will form some pores in block dough, make block dough reach more bulk effect; With the baking box preheating, temperature is 190 ℃ on the stove, temperature is 170 ℃ under the stove, the steam of back spray 10s in stove, to regulate the relative humidity to 80% in the stove, block dough after the fermentation is put into about baking oven baking 20min, and its suitable humidity is the phenomenon in order to prevent that block dough surface generation overdrying from hardening; At room temperature cool off and promptly got pure rice flour bread in 2 hours, when cooling off slightly, preservative film prevents that stiff phenomenon from appearring in the pure rice flour bread surface because of water evaporates on the surface cover.
Embodiment 3
Get fresh polished rice 9Kg, soak 24 hours with clear water after, first tissue mashing machine tentatively smashs to pieces, vertical then friendship body barreling mill, the ground rice that makes slurry be by promptly obtaining ground rice after the spray dryer drying, the granularity order number of the ground rice of gained or equal 75 orders; Add the 0.045Kg additive and evenly mix in above-mentioned gained ground rice, preferable additives of the present invention is the L-cysteine, and the back adds 9Kg water stirs, during stirring, and first stirring at low speed (96r/min) 2min, high-speed stirred (306r/min) 3min makes dough again; The dough of making is built preservative film, leave standstill reaction 12 hours, therebetween, the L-cysteine has effectively changed the gluten structure performance in the ground rice, effectively increases the gluten strength of ground rice at the water timing; After during the mixture of 0.75Kg yeast and 1.2Kg sugar added that 0.75Kg is water-soluble and separate, again and leave standstill reacted dough and move into face cylinder high speed together and stir (306r/min) 3min, mixed liquor complete to dough and yeast and sugar merges, rheological characteristic strengthens, stirring sticks in the bottom of stirred vessel until dough, till can't stirring; The dough that stirs is cut into block dough, about 30 ℃ of temperature, the condition bottom fermentation 120min of relative humidity 80%, this process will form some pores in block dough, make block dough reach more bulk effect; With the baking box preheating, temperature is 190 ℃ on the stove, temperature is 170 ℃ under the stove, the steam of back spray 10s in stove, to regulate the relative humidity to 80% in the stove, block dough after the fermentation is put into about baking oven baking 20min, and its suitable humidity is the phenomenon in order to prevent that block dough surface generation overdrying from hardening; At room temperature cool off and promptly got pure rice flour bread in 2 hours, when cooling off slightly, preservative film prevents that stiff phenomenon from appearring in the pure rice flour bread surface because of water evaporates on the surface cover.
Table one: by the pure rice flour bread and the performance comparison table that does not add the ground rice bread of L-cysteine behind the inventive method adding L-cysteine.
| Specific volume | Hardness/g | Viscosity/g | Elasticity/mm | Caking property | Chewiness | |
| Do not add the L-cysteine | 1.20 | 998.00 | 497.06 | 2.99 | 0.68 | 1486.20 |
| Add the L-cysteine | 5.60 | 121.00 | 94.60 | 4.62 | 0.81 | 442.18 |
As can be seen from the above table, behind the adding additive L-cysteine, every indexs such as specific volume, hardness, viscosity, elasticity, caking property and chewiness all are optimized greatly.
It below only is preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. the preparation method of a pure rice flour bread is characterized in that, it in turn includes the following steps:
(1) raw material is prepared: get fresh polished rice, clear water is smashed grinding to pieces after soaking, and promptly obtains ground rice after the ground rice slurry spray-drying that makes;
(2) dough is made: ground rice and additive are mixed, add entry and stir, make dough;
(3) leave standstill reaction: the dough of making is built preservative film, leave standstill reaction;
(4) add auxiliary material: with the mixture of yeast and sugar, after being dissolved in water and leave standstill reacted dough and stir together;
(5) standing for fermentation: step (4) is added dough behind the auxiliary material, be divided into standing for fermentation behind the block dough;
(6) baking: in baking oven, spray into steam, regulate humidity after, the block dough that ferments is put into baking oven toasts;
(7) cooling: at normal temperatures the cooling, get final product finished product pure rice flour bread.
2. preparation method according to claim 1 is characterized in that: the clear water soak time is 24 hours in the described step (1), and the granularity order number of the ground rice of gained is more than or equal to 75 orders.
3. preparation method according to claim 1 is characterized in that: the weight ratio of the weight of additive and ground rice is 0.3/60 described in the described step (2); Described additive is the L-cysteine.
4. preparation method according to claim 1 is characterized in that: adding the weight of entry and the weight ratio of ground rice in the described step (2) is 1/1.
5. preparation method according to claim 1 is characterized in that: leaving standstill the reaction time in the described step (3) is 12 hours.
6. preparation method according to claim 1 is characterized in that: the weight of yeast and the weight ratio of ground rice are 5/60 in the described step (4), and the weight of sugar and the weight ratio of ground rice are 8/60.
7. preparation method according to claim 1 is characterized in that: the temperature of standing for fermentation is 30 ℃ in the described step (5), the relative humidity 80% of standing for fermentation, and the time of standing for fermentation is 120 minutes.
8. preparation method according to claim 1 is characterized in that: the relative humidity after regulating in the baking oven in the described step (6) is 80%, and the time of baking is 20 minutes.
9. the pure rice flour bread that makes according to the described preparation method of claim 1 is characterized in that, its each component weight portion is as follows:
10. pure rice flour bread according to claim 9 is characterized in that, its each component weight portion is as follows:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201110208591 CN102283269B (en) | 2011-07-25 | 2011-07-25 | Method for preparing pure rice flour bread and pure rice flour bread prepared by same |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110208591 CN102283269B (en) | 2011-07-25 | 2011-07-25 | Method for preparing pure rice flour bread and pure rice flour bread prepared by same |
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| CN102283269A true CN102283269A (en) | 2011-12-21 |
| CN102283269B CN102283269B (en) | 2013-05-29 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103190565A (en) * | 2013-04-10 | 2013-07-10 | 仲恺农业工程学院 | Method for preparing rice steamed bread |
| WO2014179843A1 (en) * | 2013-05-09 | 2014-11-13 | Duncanson Kerith Rae | Gluten enrichment of foods for irritable bowel syndrome sufferers |
| CN110050811A (en) * | 2019-05-24 | 2019-07-26 | 江南大学 | A kind of no seitan rice bread and preparation method thereof |
| CN112970807A (en) * | 2021-04-21 | 2021-06-18 | 让淑财 | Raw rice bread without egg, milk and flour and making method thereof |
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| CN1842575A (en) * | 2003-07-11 | 2006-10-04 | Mgp配料有限公司 | Grain protein-based formulations and methods of using same |
| CN101081042A (en) * | 2006-05-30 | 2007-12-05 | 宋欣华 | Method for making corn bread |
| CN101878795A (en) * | 2009-05-04 | 2010-11-10 | 重庆市合川区合双科技有限公司 | Method for making rice flour bread |
| CN102047927A (en) * | 2009-11-07 | 2011-05-11 | 姚飞 | Processing method for expanded corn flour bread |
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2011
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Patent Citations (4)
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|---|---|---|---|---|
| CN1842575A (en) * | 2003-07-11 | 2006-10-04 | Mgp配料有限公司 | Grain protein-based formulations and methods of using same |
| CN101081042A (en) * | 2006-05-30 | 2007-12-05 | 宋欣华 | Method for making corn bread |
| CN101878795A (en) * | 2009-05-04 | 2010-11-10 | 重庆市合川区合双科技有限公司 | Method for making rice flour bread |
| CN102047927A (en) * | 2009-11-07 | 2011-05-11 | 姚飞 | Processing method for expanded corn flour bread |
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| 《化工时刊》 19891231 陈勉哉 半胱氨酸性能及其应用 25-28 1-10 , 第1期 * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190565A (en) * | 2013-04-10 | 2013-07-10 | 仲恺农业工程学院 | Method for preparing rice steamed bread |
| WO2014179843A1 (en) * | 2013-05-09 | 2014-11-13 | Duncanson Kerith Rae | Gluten enrichment of foods for irritable bowel syndrome sufferers |
| CN105188385A (en) * | 2013-05-09 | 2015-12-23 | 凯里斯·来·邓肯森 | Gluten enrichment of foods for irritable bowel syndrome sufferers |
| CN110050811A (en) * | 2019-05-24 | 2019-07-26 | 江南大学 | A kind of no seitan rice bread and preparation method thereof |
| CN112970807A (en) * | 2021-04-21 | 2021-06-18 | 让淑财 | Raw rice bread without egg, milk and flour and making method thereof |
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| CN102283269B (en) | 2013-05-29 |
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