The Preparation Of Rice Gel And Its Application In Bread Processing

Rice gel is a colloidal material formed by the gelatinization of rice to form a three-dimensional network structure.Rice gel preparation is simple,not only rich in nutrients,but also has the gel with the functional characteristics.Bread because of aging has brought a lot of economic losses.Gels are generally water-repellent,and bread is easy to harden due to loss of water,dregs and aging,you can use the water retention of the gel to delay the aging of the bread,thereby improving the quality of bread.In this paper,the preparation of rice gel and its application in bread processing were studied.By using the functional characteristics of rice gel,rice gel bread with improved nutrition and sensory quality was optimized by preparation process.The main findings include:1.The results of single factor test of rice gel preparation showed that the gel quality of the obtained rice gel was the best when the ratio of rice to water was 1:4,gelatinization temperature85℃,steaming time16min,standing time12h.Orthogonal test to determine the best conditions for the preparation of rice gel:rice and water quality ratio4:17,gelatinization temperature85℃,steaming time18min,standing time12h.2.When preparing rice gel bread,the optimal dosage of active dry yeast,salt,butter and rice gel was 1%,1.2%,8%and 4%by means of fuzzy comprehensive evaluation and single factor test.3..The study of rice gel bread formula is based on the percentage of baking,other materials calculated in accordance with the proportion of the quality of flour.To flour dosage of 100%,10%of eggs,40%of water as the basic formula.Based on the analysis of fuzzy comprehensive evaluation and single factor test,the optimal formula for rice gel bread was determined by response surface test:active dry yeast1%,salt1.2%,butter8%,rice gel4%.Get multiple regression equation:Y=86.20-0.083×A-1.75×B+1.08×C+0.92×D+0.50×A×B-1.50×A×C-0.25×A×D-1.00×B×C-1.25×B×D-0.25×C×D-4.10×A²-9.60×B²-7.35×C²-2.60×D²The model is not significant（P=0.2257>0.05）,R²=0.9941,R²_Adj=0.9883.The fitting equation of the multiple regression equation is better,the error is less,and the product quality under the condition is better.4.Compare the quality of rice gel bread with ordinary bread.Measured the specific volume of rice gel bread:3.36cm³/g,and under the same conditions the ratio of ordinary bread:3.22cm³/g.The moisture content of rice gel bread was 33.68%,while the moisture content of ordinary bread was 30.38%.The acidity,ash,fat,total sugar,protein and crude fiber content were similar.Ordinary bread hardness of938.58g,elasticity 0.86,cohesion 0.64,sticky 599.00g,chew 529.38g,recovery 0.29;and rice gel bread hardness of 782.97g,elasticity 0.89,cohesion 0.67,sticky 521.65g,Chewiness 463.08g,recovery 0.31.The results showed that the addition of rice gel could increase the specific volume of bread,increase the moisture content of bread,reduce the bread hardness,improve the water holding capacity of bread,and prolong the aging of bread and improve the quality of bread.