2kg white rice washed and soaked for 15h. Drain, add 2g of surfactant, mix evenly with rice, put in pressure cooker, steam with pressure of 0.1MPa, cook for 25min. After the pan is out, the cooked rice is dried with hot air at 60-80°C to reduce the moisture content to 30%. Then, forced through the gap of the 0.2mm roll, pressed into rice, with 60-80 °C hot air to adjust the moisture content of rice to 25%. After drying with a high-temperature hot air at 180° C., dry gelatinized rice was obtained and pulverized with a pulverizer to obtain gelatinized rice flour having an average particle size of about 252 μm. 53 pieces of wheat flour, 17 parts of paste rice flour, 3 parts of yeast, 0.1 parts of yeast nutrient, and 2 parts of active gluten were mixed and stirred for 1 minute at high speed and then fermented for 4 hours at a temperature of 27[deg.] C. as a kind of dough. Then, add 30 parts of wheat flour, 5 parts of sugar, 2.2 parts of salt, 2 parts of skimmed milk powder, 4 parts of shortening, 15 parts of water, and 1 part of yeast. Stir at low speed for 5 minutes, stir at high speed for 6 minutes, and conduct intermediate fermentation and cutting by ordinary methods. Blocks, kneading, proofing, molding, molding, and baking are used to make bread with added rice flour.
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