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Development of bread premixes


Less product variety, poor quality,[link widoczny dla zalogowanych], slow development, in addition to the traditional wine, Gaotuan and rice, other food markets see little rice. Particular species can be less industrial production, with China the world's largest rice producer not match the position. Some other countries in the world development of rice and rice cultivation of food and eating habits are closely related. The United States, Japan and Taiwan Province of rice variety and quality of food higher level of development, especially in Japan, after the eighties into the new processed foods and actively promote the development of rice, a variety of new, convenient nutrition of rice food, such as instant rice,[link widoczny dla zalogowanych], instant porridge, rice noodles, bread, rice cakes and drinks have been made available, greatly enriched the health food market and people plug. According to reports, the Japanese variety of rice used for food year amounted to 120 million brown t. With the continuous improvement of living standards, and gradually the pursuit of food nutrition, wind ignorant and convenience. Development to early indica rice as the main raw material baked goods, convenience food, and brown rice table more nutrients than white rice (see Table 1), combined with the flour, nutritional complement each other, to provide people with more comprehensive nutrition. Brown rice has more fiber in Taiwan, to reduce and prevent constipation, hemorrhoids, cancer and other diseases have a certain role. Rice in the baking process, the Maillard reaction products with unique fragrant rice ignorant. This series of products in Jiangxi Yang Chia-fat food plants transition into production, the product on the market, people generally believed that such rice crackers, rice crispy taste Cookies. More fragrant than the pure flour products,[link widoczny dla zalogowanych], low price of one-tenth more popular with consumers, resulting in better social and economic benefits. Table I Indica Indica rice powder brown rice flour and nutritional comparison table Note the percentage of units before the five singles after 5 mg. 2 Materials and methods 2.1 Main raw materials early indica rice, flour, oil, sugar, and other accessories. 22.1 2,2 process Preparation process of early indica rice flour soaked in an early indica rice Chungli a dry powder of a crushed a brown rice crackers 2.22 food production process: forming a prepared baking dough ingredients in a cooling of a finished product; brown rice Cookies: Ingredients for a transfer of a shape of a baking powder for a finished product in a cooling plant major equipment 2.3 mill, biscuit machine, far infrared food ovens. 3 bearing in mind the situation of testing early indica rice milling technology 3.1.1 3.1 way of early indica rice flour cookies, Cookies basic raw material brown rice flour, and the current semi-finished food processing factories as brown rice, brown rice therefore grinding of raw materials made from powdered brown rice food is the first step in the development. The conventional milling process that is wet and there are two water mill,[link widoczny dla zalogowanych], wet grinding is to smash the rice washing granted after the bubble; watermill granted after the bubble in the washing refining. Two milling methods have advantages and disadvantages, is characterized by wet milling process is longer, the need to increase dehydration equipment, loss of more starch, but the rice grain is small, silty fine; wet process equipment is simple, high yield, and water mill compared to the lower water content of rice, without adding special drying equipment, rice degree of slightly greater than the thickness of the water mill. Based on the above analysis, we chose the wet milling process. Tests showed that as long as the appropriate technical measures adopted, the process of the thickness of the obtained degree of brown rice flour can reach all through the 60 objective requirements. In addition, because the outer layer of brown rice contains more fiber, in order to ensure the thickness of the degrees, we selected plants with serrated grinder. 3.1.2 The chemical composition of brown rice flour as wheat flour,[link widoczny dla zalogowanych], brown rice flour is made of water, protein, fat, ash, starch, cellulose and other chemical composition of. However, why do not like the flour brown rice flour in the food, as widely 七七 七七 七七 7,777,777,777,777,777 7,777,777,777,777,777 7777777777 3 Conclusion Development bread premixes, according to the different quality of bread flour, the type and amount of additives are different, and ultimately the quality requirements of wheat flour bread flour is about 60% water absorption, dough stabilization time in 10 ~ 12rain, softened less than 50Bu, dough tensile resistance in the 600 ~ 700Bu, tensile resistance and elongation ratio of 3 to 5, the dough can be value in 120 ~ 180cm. Staple food, bread is a basic pre-mixed powder ingredients plus% of the bread flour and add Jing, 1.6% salt, 6% sugar white sand mixed packaging. People in the production of bread plus 60% of the bread flour, 6% shortening, 1.8% of the dry yeast and 54% water.
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