阅读说明：本技术 一种用于制作大米面包的专用预拌粉 (Special premixed flour for making rice bread ) 是由 王超 马智刚 张梅 张崇山 李明凯 刘悦 刘云峰 解德东 于 2020-07-17 设计创作，主要内容包括：本发明公开了一种用于制作大米面包的专用预拌粉,包括55％-65％重量份的加拿大红春麦(CWRS)小麦粉、30％-40％重量份的大米粉、3％-7％重量份的谷朊粉、3.5％-4.5％重量份的水、1％-1.4％重量份的蜂蜜、0.6％-0.8％重量份的水分保持剂以及0.8％-1.2％重量份的改良剂；混合有水分保持剂以及改良剂的大米面包专用预拌粉,其口感更劲道,制作面包时不会,通过水分保持剂保持住部分水分,使得制作的面包Q弹,组织细腻,吸水率高,而且大米香味浓郁。(The invention discloses special premixed flour for making rice bread, which comprises 55-65% of Canadian red spring wheat (CWRS) wheat flour, 30-40% of rice flour, 3-7% of wheat gluten, 3.5-4.5% of water, 1-1.4% of honey, 0.6-0.8% of water retention agent and 0.8-1.2% of modifying agent by weight; the special premixed rice flour mixed with the moisture retention agent and the modifying agent has chewier mouthfeel, and can not retain partial moisture through the moisture retention agent when the bread is made, so that the made bread has the advantages of Q elasticity, fine tissue, high water absorption rate and rich rice fragrance.)

1. The special premixed flour for making the rice bread is characterized in that: comprises 55-65% of Canadian red spring wheat (CWRS) wheat flour, 30-40% of rice flour, 3-7% of wheat gluten, 3.5-4.5% of water, 1-1.4% of honey, 0.6-0.8% of water retention agent and 0.8-1.2% of modifier.

2. The special premixed flour for making rice bread as claimed in claim 1, wherein: comprises 55 wt% of Canadian red spring wheat (CWRS) wheat flour, 35 wt% of rice flour, 3 wt% of wheat gluten, 4 wt% of water, 1.2 wt% of honey, 0.7 wt% of water retention agent and 1.1 wt% of modifier.

3. The special premixed flour for making rice bread as claimed in claim 1, wherein: comprises 55 wt% of Canadian red spring wheat (CWRS) wheat flour, 32 wt% of rice flour, 5.5 wt% of wheat gluten, 4.5 wt% of water, 1.2 wt% of honey, 0.8 wt% of water retention agent and 1.0 wt% of modifier.

4. The special premixed flour for making rice bread as claimed in claim 1, wherein: comprises 58 wt% of Canadian red spring wheat (CWRS) wheat flour, 32 wt% of rice flour, 3.5 wt% of wheat gluten, 4 wt% of water, 1 wt% of honey, 0.7 wt% of water retention agent and 0.8 wt% of modifier.

5. The special premixed flour for making rice bread as claimed in claim 1, wherein: the modifier consists of glucose oxidase, lipoxygenase, catalase, xylanase, vitamin C, sodium polyacrylate, xanthan gum and sucrose ester.

6. The special premixed flour for making rice bread as claimed in claim 5, wherein: the concentration of each component of the modifying agent is 80ppm of glucose oxidase, 80ppm of lipoxygenase, 80ppm of catalase, 40ppm of xylanase, 200ppm of vitamin C, 200ppm of sodium polyacrylate, 500ppm of xanthan gum and 500ppm of sucrose ester.

7. The special premixed flour for making rice bread as claimed in claim 1, wherein: the water retention agent is sodium tripolyphosphate or trisodium phosphate.

8. A special pre-mix for making rice bread as claimed in any one of claims 1 to 7, characterized in that: the preparation method of the premixed flour comprises the following steps:

s1: taking Canadian red spring wheat (CWRS) wheat flour, rice flour and wheat gluten according to the weight parts, and fully mixing for later use;

s2: taking water and honey according to the weight part ratio, fully mixing and stirring uniformly, then adding the water retention agent and the modifying agent according to the required weight part ratio, and mixing uniformly;

s3: and (4) uniformly adding the raw materials mixed in the step S1 into the solution mixed in the step S2, fully and uniformly mixing, and airing to obtain premixed powder.

Technical Field

The invention relates to the technical field of bread flour correlation, in particular to special premixed flour for making rice bread.

Background

Premixed flour is also called premixed flour, which means that the raw and auxiliary materials of the part used for baking are premixed according to the formula, and the premixed flour has various types and generally comprises the following components: the invention provides cake premixed flour, mochi premixed flour, tiramisu premixed flour, bread premixed flour and the like, bread made by the traditional bread premixed flour is not chewy enough, is dry to eat and has not strong enough fragrance, although other ingredients such as egg white, cream and the like can be added into the bread in the making process, the taste of the existing traditional premixed flour is not good when the bread is made, in particular the premixed flour used for making rice bread, and therefore, the invention provides the special premixed flour for making the rice bread for solving the problems.

Disclosure of Invention

The invention aims to provide special premixed flour for making rice bread, which solves the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme that the special premixed flour for making the rice bread comprises 55-65% of Canadian red spring wheat (CWRS) wheat flour, 30-40% of rice flour, 3-7% of wheat gluten, 3.5-4.5% of water, 1-1.4% of honey, 0.6-0.8% of moisture retention agent and 0.8-1.2% of modifying agent by weight.

Preferably, the flour comprises 55% by weight of Canadian Red spring wheat (CWRS) wheat flour, 35% by weight of rice flour, 3% by weight of wheat gluten, 4% by weight of water, 1.2% by weight of honey, 0.7% by weight of a moisture retention agent, and 1.1% by weight of a modifying agent.

Preferably, the flour comprises 55% by weight of Canadian red spring wheat (CWRS) wheat flour, 32% by weight of rice flour, 5.5% by weight of wheat gluten, 4.5% by weight of water, 1.2% by weight of honey, 0.8% by weight of a moisture retention agent and 1.0% by weight of a modifying agent.

Preferably, the flour comprises 58% by weight of Canadian red spring wheat (CWRS) flour, 32% by weight of rice flour, 3.5% by weight of wheat gluten, 4% by weight of water, 1% by weight of honey, 0.7% by weight of a moisture retention agent and 0.8% by weight of a modifying agent.

Preferably, the modifying agent consists of glucose oxidase, lipoxygenase, catalase, xylanase, vitamin C, sodium polyacrylate, xanthan gum and sucrose ester.

Preferably, the concentration of each component of the modifying agent is 80ppm of glucose oxidase, 80ppm of lipoxygenase, 80ppm of catalase, 40ppm of xylanase, 200ppm of vitamin C, 200ppm of sodium polyacrylate, 500ppm of xanthan gum and 500ppm of sucrose ester.

Preferably, the moisture retention agent is sodium tripolyphosphate or trisodium phosphate.

The special premixed flour for making the rice bread comprises the following steps:

s1: taking Canadian red spring wheat (CWRS) wheat flour, rice flour and wheat gluten according to the weight parts, and fully mixing for later use;

s2: taking water and honey according to the weight part ratio, fully mixing and stirring uniformly, then adding the water retention agent and the modifying agent according to the required weight part ratio, and mixing uniformly;

s3: and (4) uniformly adding the raw materials mixed in the step S1 into the solution mixed in the step S2, fully and uniformly mixing, and airing to obtain premixed powder.

Compared with the prior art, the invention has the beneficial effects that:

the invention improves the traditional bread premixed flour, adds the raw materials of rice flour, moisture retention agent, modifying agent and the like into the bread premixed flour, and mixes the rice flour with the moisture retention agent and the modifying agent, so that the bread has more chewy taste, can not retain partial moisture through the moisture retention agent when being made, and the made bread has the advantages of elastic Q, fine tissue, high water absorption rate and rich rice fragrance.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a technical scheme that: the technical solution of the present patent will be described in further detail with reference to the following embodiments.

The special premixed flour for making the rice bread comprises 55-65% of Canadian red spring wheat (CWRS) wheat flour, 30-40% of rice flour, 3-7% of wheat gluten, 3.5-4.5% of water, 1-1.4% of honey, 0.6-0.8% of water retention agent and 0.8-1.2% of modifying agent by weight.