CN1751580A - Functional and baked food-bread of gluten-free type, and its prodn. method - Google Patents

Abstract

A functional bread without gluten suitable for the patients of celiac diseases is prepared through dissolving part of granular white sugar in part of warm water, adding yeast, stirring, laying aside, adding xanthan gum, hydroxyproply methylcellulose, rests of granular white sugar and warm water, egg and plant oil, stirring, adding corn starch, edible salt, defatted milk powder and bread improver, stirring, laying aside, stirring, loading in mould, vibrating, fermenting and roasting.

Description

A kind of functional and baked food gluten-free type bread and production method thereof

Technical field

The present invention relates to a kind of functional and baked food gluten-free type bread and production method thereof, is basic material with the cornstarch specifically, and saccharomycete, gelatin substance and white granulated sugar etc. are auxiliary material, makes gluten-free type bread, belongs to food processing technology field.

Background technology

In daily life, oneself becomes the instant food that people like very much bread, and common bread is to be primary raw material with the wheat high-strength flour more precisely with wheat flour, does foaming agent with yeast, will be through mixing fully and rubbing up before baking.Because gliadin and glutenin form the gluey gluten with viscoplasticity and ductility in the wheat flour, the carbon dioxide that produces in the time of can be with fermentation remains in the dough, thereby forms the bread fluffy, good springiness, that big specific volume is arranged.But it is edible that this bread that contains aleuronat is not suitable for suffering from the consumer group of celiaca, mainly be because these patients' mucous membrane of small intestine produces immune allergic reaction to wherein wheat gluten protein, can occur a kind of is the symptom of characteristics with the mucous membrane of small intestine atrophy, thereby causes serious, fatal diseases.

Summary of the invention

The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of cost of manufacture low, technology is simple; With the cornstarch is basic material, saccharomycete, gelatin substance and white granulated sugar etc. are auxiliary material, make that a kind of color and luster is tempting, interior tissue is even, and viscoplasticity is good, unique flavor has the functional form bakery gluten-free type bread and the production method thereof of nutrition health-care functions.

Main solution of the present invention is achieved in that

It forms proportioning (percentage meter by weight) gluten-free type bread of the present invention:

Extracting corn starch of the present invention: 38.5-39.0%, warm water: 39.5-40.5%, egg: 7.5-8.5 white granulated sugar: 4.9-5.1%, vegetable oil: 2.4-2.6%, saccharomycete: 1.8-2.0%, skimmed milk powder: 1.9-2.1%, xanthans: 0.79-0.81%, hydroxypropyl methylcellulose: 0.19-0.21%, salt: 0.7-0.9%, bread improver: 0.14-0.15%;

Earlier the white granulated sugar total amount partly is dissolved in the warm water total amount part,, adds saccharomycete, stir, leave standstill through stirring and dissolving; The residue part, the residue part of warm water total amount, egg, the vegetable oil that add xanthans, hydroxypropyl methylcellulose, white granulated sugar total amount in mixed liquor mix; Again cornstarch, salt, skimmed milk powder, bread improver are added in the above-mentioned mixed slurry, through stirring, leave standstill, stirring again; The batter that obtains is poured in the mould, weighed, vibration makes it even, smooth; Again through proofing, cure and be finished product.

Production technology of the present invention is as follows: it forms proportioning (percentage meter by weight):

(1), earlier the part with white granulated sugar total amount 4.9-5.1% is dissolved in the part of warm water total amount 39.5-40.5%, warm water temperature: 40-42 ℃, stirring and dissolving adds saccharomycete: 1.8-2.0% then, stirs 1.0-2.0 minute, leaves standstill 2.0-3.0 minute;

(2), with adding residue part, the residue part of warm water total amount 39.5-40.5%, egg: 7.5-8.5%, vegetable oil: the 2.4-2.6% of xanthans: 0.79-0.81%, hydroxypropyl methylcellulose: 0.19-0.21%, white granulated sugar total amount 4.9-5.1% in the above-mentioned mixed liquor, mixed 3.0-5.0 minute;

(3) with cornstarch: 38.5-39.0%, salt: 0.7-0.9%, skimmed milk powder: 1.9-2.1%, bread improver: 0.14-0.15% adds in the above-mentioned mixed slurry, stirred 5.0-6.0 minute, left standstill 10.0-12.0 minute, and then stirred 3.0-4.0 minute;

(4), above-mentioned batter is poured in the mould, weigh, vibration makes it even, smooth;

(5), be put in the proofing box, proofing box temperature: 32-34 ℃, proofing period is: 40-50 minute;

(6), at last put into and get angry 190-200 ℃, in following fiery 190-200 ℃ the baking oven, cured 22-25 minute, fully be cooled to finished product.

Compared with the prior art the present invention has the following advantages:

1, because primary raw material is to adopt cornstarch, its starch granules is little, compact internal structure, contained amylose is more, intermolecular active force is stronger, and its paste thermoviscosity stability is higher, and partial starch is after hydrolysis, required for the saccharomycete growth metabolism, can not cause any harmful effect so use cornstarch to make gluten-free type bread to the celiaca patient's body;

2, owing to xanthans is collection thickening, suspension, emulsification, is stable at one, the biogum that best performance is got over, it also is the more a kind of microbial polysaccharide of Applications in Food Industry, the main effect that it is added in the bread is: can cause the structural change of main component in the flour system, thereby influence the baking property of bread and storage property; Can fill in the three-dimensional netted tissue of starch that expands and form membranous wall, thereby stop concluding between the starch hydroxyl; Can increase the ability of bread, make bread keep certain humidity in conjunction with water; Can and polysaccharide between produce synergy, increase viscosity or promote to stop the starch recrystallization with the gelatification of galactomannans and glucose;

3, owing to adopted white granulated sugar, its effect mainly is local flavor and the organoleptic attribute that condition and increase bread are provided for saccharomycetic activation;

4, owing to contain many albumen in the egg that adds, they can help the formation of loaf volume and help the Maillard reaction of crust, guarantee the structure and the color local flavor of bread;

5, made very big contribution owing to added a small amount of salt, skimmed milk powder, vegetable oil and bread improver for the raising of bread total quality: wherein the effect of bread improver is particularly evident, the AMS that is contained can improve quality, color of the leather, local flavor, the structure of bread, has increased the volume of bread; The ascorbic acid energy fortified bread structure that is contained makes dough possess the ability of excellent storage carbon dioxide simultaneously; It is aging that CSL can delay bread, increases loaf volume and increase bread water absorption rate etc.;

6, be a kind of special breadmaking technology owing to what adopt, it promptly is not the dough preparation method on the ordinary meaning, the shaping process that does not have the face base, add supplementary material by stage, intermittently stir and leave standstill, make batter reach optimum state, through vibrating rhythmically batter is evenly distributed in mould, therefore, the production method of bread of the present invention is that making gluten-free type bread is exclusive, be not suitable for the bread of other any kind ofs, the gluten-free type bread color and luster of making is tempting, interior tissue is even, viscoplasticity good, unique flavor, taste are good.

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:

Its component proportioning in the embodiment of the invention (percentage meter by weight):

It is as follows to prepare gluten-free type bread processing step in embodiments of the present invention:

1, get 1/8 of white granulated sugar total amount 5.0% be dissolved in warm water total amount 39.9% 3/19 in, warm water temperature: 40-42 ℃, stir and to make it abundant dissolving, add Angel board active dry yeast then: 1.9%, stirred 1.5 minutes, left standstill 2.5 minutes; 2, add the Danisco xanthans in the above-mentioned mixed liquor that obtains: hydroxypropyl methylcellulose 0.8%: 0.2%, 7/8 of white granulated sugar total amount 5.0%, warm water total amount 39.9% 16/19, egg: vegetable oil 8.0%: 2.5%, mixed 4.0 minutes; 3, again cornstarch: salt 38.75%: Wanda Mountain board skimmed milk powder 0.8%: 2.0%, Angel board bread improver: 0.145% adds in the above-mentioned mixed slurry, stirs 5.5 minutes, leaves standstill 11 minutes, and then stirs 3.5 minutes; 4, the batter that has obtained is poured in the mould, weighed, vibration makes it even, smooth; 5, being put in temperature is: in 33 ℃ the proofing box, proofing period is: 45 minutes; 6, put at last and get angry 195 ℃, in the baking oven that following fire is 195 ℃, cured 23 minutes, fully the cooling back is a finished product packing.

Embodiment two:

Its component proportioning in the embodiment of the invention (percentage meter by weight):

It is as follows to prepare gluten-free type bread processing step in embodiments of the present invention:

1, get 1/8 of white granulated sugar total amount 4.9% be dissolved in warm water total amount 40.5% 3/19 in, warm water temperature: 40-42 ℃, stir and to make it abundant dissolving, add the sharp active dry yeast of set-in of plum rains mountain horse then: 2.0%, stirred 1.0 minutes, left standstill 2.0 minutes; 2, add in the above-mentioned mixed liquor that obtains in the pavilion xanthans: hydroxypropyl methylcellulose 0.81%: 0.21%, 7/8 of white granulated sugar total amount 4.9%, warm water total amount 40.5% 16/19, egg: vegetable oil 8.5%: 2.6%, mixed 3.0 minutes; 3, again cornstarch: salt 39.0%: Bright brand skimmed milk powder 0.9%: 2.1%, Angel board bread improver: 0.15% adds in the above-mentioned mixed slurry, stirs 5.0 minutes, leaves standstill 10.0 minutes, and then stirs 4.0 minutes; 4, the batter that has obtained is poured in the mould, weighed, vibration makes it even, smooth; 5, being put in temperature is: in 32 ℃ the proofing box, proofing period is: 50 minutes; 6, put at last and get angry 190 ℃, in the baking oven that following fire is 190 ℃, cured 25 minutes, fully the cooling back is a finished product packing.

Embodiment three:

Its component proportioning in the embodiment of the invention (percentage meter by weight):

It is as follows to prepare gluten-free type bread processing step in embodiments of the present invention:

1, get 1/8 of white granulated sugar total amount 5.1% be dissolved in warm water total amount 39.5% 3/19 in, warm water temperature: 40-42 ℃, stir and to make it abundant dissolving, add saf-instant board active dry yeast then: 1.8%, stirred 2.0 minutes, left standstill 3.0 minutes; 2, add Jinhu County's xanthans in the above-mentioned mixed liquor that obtains: hydroxypropyl methylcellulose 0.79%: 0.19%, 7/8 of white granulated sugar total amount 5.1%, warm water total amount 39.5% 16/19, egg: vegetable oil 7.5%: 2.4%, mixed 5.0 minutes; 3, again cornstarch: salt 38.5%: Erie's board skimmed milk powder 0.7%: 1.9%, Angel board bread improver: 0.14% adds in the above-mentioned mixed slurry, stirs 6.0 minutes, leaves standstill 12.0 minutes, and then stirs 3.0 minutes; 4, the batter that has obtained is poured in the mould, weighed, vibration makes it even, smooth; 5, being put in temperature is: in 34 ℃ the proofing box, proofing period is: 40 minutes; 6, put at last and get angry 200 ℃, in the baking oven that following fire is 200 ℃, cured 22 minutes, fully the cooling back is a finished product packing.

The bread that adopts formula rate, processing step, technical parameter among the present invention to make is gluten-free type bread, and through evaluating: three kinds of bread specific volume values are all bigger among the embodiment, and color and luster is tempting, and tissue is evenly fine and smooth, unique flavor.

Formula material is market and purchases among three embodiment of the present invention, and the equipment of employing is conventional equipment.

Claims (3)

1, a kind of functional and baked food gluten-free type bread, feature are that it forms proportioning percentage meter by weight: extracting corn starch: 38.5-39.0%, warm water: 39.5-40.5%, egg: 7.5-8.5%, white granulated sugar: 4.9-5.1%, vegetable oil: 2.4-2.6%, saccharomycete: 1.8-2.0%, skimmed milk powder: 1.9-2.1%, xanthans: 0.79-0.81%, hydroxypropyl methylcellulose: 0.19-0.21%, salt: 0.7-0.9%, bread improver: 0.14-0.15%;

Earlier the white granulated sugar total amount partly is dissolved in the warm water total amount part,, adds saccharomycete, stir, leave standstill through stirring and dissolving; The residue part, the residue part of warm water total amount, egg, the vegetable oil that add xanthans, hydroxypropyl methylcellulose, white granulated sugar total amount in mixed liquor mix; Again cornstarch, salt, skimmed milk powder, bread improver are added in the above-mentioned mixed slurry, through stirring, leave standstill, stirring again; The batter that obtains is poured in the mould, weighed, vibration makes it even, smooth; Again through proofing, cure and be finished product.

2, a kind of by the described functional and baked food gluten-free type of production claim 1 bread production method, it is characterized in that adopting following process conditions: it forms proportioning percentage meter by weight

(1), earlier the part with white granulated sugar total amount 4.9-5.1% is dissolved in the part of warm water total amount 39.5-40.5%, stirring and dissolving adds saccharomycete: 1.8-2.0% then, stirs 1.0-2.0 minute, leaves standstill 2.0-3.0 minute;

(2), with adding residue part, the residue part of warm water total amount 39.5-40.5%, egg: 7.5-8.5%, vegetable oil: the 2.4-2.6% of xanthans: 0.79-0.81%, hydroxypropyl methylcellulose: 0.19-0.21%, white granulated sugar total amount 4.9-5.1% in the above-mentioned mixed liquor, mixed 3.0-5.0 minute;

(3) with cornstarch: 38.5-39.0%, salt: 0.7-0.9%, skimmed milk powder: 1.9-2.1%, bread improver: 0.14-0.15% adds in the above-mentioned mixed slurry, stirred 5.0-6.0 minute, left standstill 10.0-12.0 minute, and then stirred 3.0-4.0 minute;

(4), above-mentioned batter is poured in the mould, weigh, vibration makes it even, smooth;

(5), be put in the proofing box, proofing box temperature: 32-34 ℃, proofing period is: 40-50 minute;

(6), at last put into and get angry 190-200 ℃, in following fiery 190-200 ℃ the baking oven, cured 22-25 minute, fully be cooled to finished product.

3, according to claim 1 or 2 s' functional and baked food gluten-free type bread production method, it is characterized in that described warm water temperature is: 40-42 ℃.

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