CA1109726A - Method for producing bread - Google Patents
Method for producing breadInfo
- Publication number
- CA1109726A CA1109726A CA334,415A CA334415A CA1109726A CA 1109726 A CA1109726 A CA 1109726A CA 334415 A CA334415 A CA 334415A CA 1109726 A CA1109726 A CA 1109726A
- Authority
- CA
- Canada
- Prior art keywords
- gum
- dough
- ascorbic acid
- wheat flour
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The disclosure describes a method for producing bread including kneading a dough together with a L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent, allowing the thus kneaded dough to ferment, and then baking the thus fermented dough.
The disclosure describes a method for producing bread including kneading a dough together with a L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent, allowing the thus kneaded dough to ferment, and then baking the thus fermented dough.
Description
r 1~ ~7 ~
The present invention relates to a method for pro-ducing bread of good quality. More particularly, this inven-tion relates to a method for producing bread wherein, during kneading a dough, an L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent are added --thereto.
There have conventionally been attempted to increase the volume of bread to improve the appearance of the inner and outer phases of the bread and simultaneously to improve its taste. For such a purpose, L-ascorbic acid is employed but it does not alone provide breads of satisfactory quality.
As a result of extensive studies, we have found that a bread of extremely good quality can be obtained by kneading a dough together with three additives, namely, an L-ascorbic acid which can oxidatively act upon the dough to stiffen the same and thereby to improve the gas retention capacity of the same, a reducing agent (other than the L- -ascorbic acid) which serves oppositely to the L-ascorbic acid to soften the dough, and a thickening agent.
According to the present invention, there is pro-vided a method for producing bread by employing yeast, wherein a dough is kneaded together with three kinds of additives, namely, an L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent, and then fermented and baked.
More specifically, the invention relates to a method for producing bread comprising kneading a dough containing wheat flour together with an L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent, allow-ing the thus kneaded dough ~o ferment, and then baking the thus fermented dough, wherein the reducing agent is added, as its functional group having reducing power, in an amount of 0.02-1.0 microgram equivalent per gram of wheat flour.
A~' In the present specification, the term "bread"
includes not only Pullman type (flat-top) loafbread, English type (open-top) loafbread, roll bread, milk bread, French bread, and butter rolls, but also sweet bread such as bread filled with various jams, buns filled with sweet bean paste, loafbread containing raisins, bread containing egg and buns filled with cream paste, bread containing cereal flour other than wheat flour such as rye bread, rice bread, unpolished rice bread and whole wheat flour bread, and those fermented by yeast such as rusk, crackers and steamed buns filled with various fillers such as bean paste or cooked meat and vegetable mixture.
In carrying out the method according to the present invention, an L-ascorbic acid, a thickening agent and a reduc-ing agent may be added during any of the steps of producing breads.
The term "an L-ascorbic acid", which is employed herein means to include L-ascorbic acid, dehydro-ascorbic acid or their salts. The L-ascorbic acid may suitably be added at a proportion of 2 - 100 ppm of the weight of wheat flour. No significant effect will be brought about with an incorporation less than the above proportion and no substantial further effect will be expected even if the L-ascorbic acid is added in an amount beyond the above proportion.
The term "a reducing agent other than the L-ascorbic acid", which is employed herein includes any additive which acts upon a dough in a reducing fashion and is usable in food-stuff, for example, such as cysteine, glucose-cysteine, gluta-thione, thioctic acid (~-lipoic acid), and their salts, keratin hydrolysates, containing cysteine; natural substances such as powdered yeast and germs of grains which contain glutathione and sulfites such as so ium sulfite, sodium hydrosulfite,
The present invention relates to a method for pro-ducing bread of good quality. More particularly, this inven-tion relates to a method for producing bread wherein, during kneading a dough, an L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent are added --thereto.
There have conventionally been attempted to increase the volume of bread to improve the appearance of the inner and outer phases of the bread and simultaneously to improve its taste. For such a purpose, L-ascorbic acid is employed but it does not alone provide breads of satisfactory quality.
As a result of extensive studies, we have found that a bread of extremely good quality can be obtained by kneading a dough together with three additives, namely, an L-ascorbic acid which can oxidatively act upon the dough to stiffen the same and thereby to improve the gas retention capacity of the same, a reducing agent (other than the L- -ascorbic acid) which serves oppositely to the L-ascorbic acid to soften the dough, and a thickening agent.
According to the present invention, there is pro-vided a method for producing bread by employing yeast, wherein a dough is kneaded together with three kinds of additives, namely, an L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent, and then fermented and baked.
More specifically, the invention relates to a method for producing bread comprising kneading a dough containing wheat flour together with an L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent, allow-ing the thus kneaded dough ~o ferment, and then baking the thus fermented dough, wherein the reducing agent is added, as its functional group having reducing power, in an amount of 0.02-1.0 microgram equivalent per gram of wheat flour.
A~' In the present specification, the term "bread"
includes not only Pullman type (flat-top) loafbread, English type (open-top) loafbread, roll bread, milk bread, French bread, and butter rolls, but also sweet bread such as bread filled with various jams, buns filled with sweet bean paste, loafbread containing raisins, bread containing egg and buns filled with cream paste, bread containing cereal flour other than wheat flour such as rye bread, rice bread, unpolished rice bread and whole wheat flour bread, and those fermented by yeast such as rusk, crackers and steamed buns filled with various fillers such as bean paste or cooked meat and vegetable mixture.
In carrying out the method according to the present invention, an L-ascorbic acid, a thickening agent and a reduc-ing agent may be added during any of the steps of producing breads.
The term "an L-ascorbic acid", which is employed herein means to include L-ascorbic acid, dehydro-ascorbic acid or their salts. The L-ascorbic acid may suitably be added at a proportion of 2 - 100 ppm of the weight of wheat flour. No significant effect will be brought about with an incorporation less than the above proportion and no substantial further effect will be expected even if the L-ascorbic acid is added in an amount beyond the above proportion.
The term "a reducing agent other than the L-ascorbic acid", which is employed herein includes any additive which acts upon a dough in a reducing fashion and is usable in food-stuff, for example, such as cysteine, glucose-cysteine, gluta-thione, thioctic acid (~-lipoic acid), and their salts, keratin hydrolysates, containing cysteine; natural substances such as powdered yeast and germs of grains which contain glutathione and sulfites such as so ium sulfite, sodium hydrosulfite,
- 2 -2~
potassium metabisulfite. Such a reducing agent may preferably be added, as its functional group having reducing power, in an amount of 0.02 - 1.0 microgram equivalent per gram of wheat flour. More preferably, the proportion ranges 0.05 - 0.2 micro-gram equivalent. Below 0.02 microgram, it is impossible to achieve the intended effect of the present invention and, over 1 microgram equivalent, the operability of a dough kneader will become poor as the dough becomes stickier and the gas retain-ability of the dough will be reduced thereby resulting in the volume reduction of the product.
Suitable thickening agents usable in the present invention include xanthan gum, carrageenan, tamarind seed gum, guar gum, locust bean gum, furcellaran, gum Arabic, alginic acid, ghatti gum, gum tragacanth, karaya gum, powdered yams, carboxymethyl starch and pullulan. Xanthan gum, ghatti gum and gum Arabic are particularly preferred. The thickening agent may normally be added in an amount of 10 - 3000 ppm of the weight of wheat flour but shall not be limited to that range. For xanthan gum, ghatti gum or gum Arabic, 50 - 1000 ppm are preferred. If such a thickener is added in an extreme-ly low concentration, its effectiveness will not show up. On the other hand, if too much is added, the extensibility of a dough will then be rendered poor thereby resulting in a small volume of the product obtained after baking.
These additives may be incorporated in a dough during its kneading operation and then thoroughly mixed together with the dough. In the sponge dough method, such additives may be added during the kneading operation of the initial composition but better results will be obtainable if they are incorporated during the primary kneading operation of the dough. According to the method of the present invention, it is possible to obtain bread whose volume is sufficiently large and whose inner
potassium metabisulfite. Such a reducing agent may preferably be added, as its functional group having reducing power, in an amount of 0.02 - 1.0 microgram equivalent per gram of wheat flour. More preferably, the proportion ranges 0.05 - 0.2 micro-gram equivalent. Below 0.02 microgram, it is impossible to achieve the intended effect of the present invention and, over 1 microgram equivalent, the operability of a dough kneader will become poor as the dough becomes stickier and the gas retain-ability of the dough will be reduced thereby resulting in the volume reduction of the product.
Suitable thickening agents usable in the present invention include xanthan gum, carrageenan, tamarind seed gum, guar gum, locust bean gum, furcellaran, gum Arabic, alginic acid, ghatti gum, gum tragacanth, karaya gum, powdered yams, carboxymethyl starch and pullulan. Xanthan gum, ghatti gum and gum Arabic are particularly preferred. The thickening agent may normally be added in an amount of 10 - 3000 ppm of the weight of wheat flour but shall not be limited to that range. For xanthan gum, ghatti gum or gum Arabic, 50 - 1000 ppm are preferred. If such a thickener is added in an extreme-ly low concentration, its effectiveness will not show up. On the other hand, if too much is added, the extensibility of a dough will then be rendered poor thereby resulting in a small volume of the product obtained after baking.
These additives may be incorporated in a dough during its kneading operation and then thoroughly mixed together with the dough. In the sponge dough method, such additives may be added during the kneading operation of the initial composition but better results will be obtainable if they are incorporated during the primary kneading operation of the dough. According to the method of the present invention, it is possible to obtain bread whose volume is sufficiently large and whose inner
- 3 -1~ 2~i phase (crumb grain), outer phase (bread color, and appearance of crust) and texture (feeling obtained by pressing the texture with a finger) are satisfactory. In addition, the handling of dough is easy as the dough is not excessively sticky. The effec iveness of such additives becomes more apparent where --no oxidizing agent is employed.
In order to show the effectiveness of the method according to this invention, the following experiments were conducted. To the below-described basic composition, the additives in Table I were added and various breads were pro-duced in accordance with the dough method.
Basic formula Wheat flour 300 g Yeast 6 g Sugar g g Salt 6 g Shortening 9 g Water 210 ml Table I (additives) L-ascorbic CysteineXanthan gum acid (ppm) (ppm)(ppm) Present invention 20 10 lO0 Control Comparison (l) 20 " (2) - lO
' (3) - - 400 " (4) 20 lO
" (5) 20 - 400 " (6) - lO 400 Baked products were compared in volume, inner phase and outer phase. The results are shown in Table II in which each symbol denotes as follows:
In order to show the effectiveness of the method according to this invention, the following experiments were conducted. To the below-described basic composition, the additives in Table I were added and various breads were pro-duced in accordance with the dough method.
Basic formula Wheat flour 300 g Yeast 6 g Sugar g g Salt 6 g Shortening 9 g Water 210 ml Table I (additives) L-ascorbic CysteineXanthan gum acid (ppm) (ppm)(ppm) Present invention 20 10 lO0 Control Comparison (l) 20 " (2) - lO
' (3) - - 400 " (4) 20 lO
" (5) 20 - 400 " (6) - lO 400 Baked products were compared in volume, inner phase and outer phase. The results are shown in Table II in which each symbol denotes as follows:
- 4 -r ~ 2~i O good X poor (of no commercial value) XX poorer ( "
~XX poorest ( "
Table II -Volume Inner Outer Texture (cc) phase Phase Present invention 2070 O O O
,Control 1880 XXX XXX XXX
Comparison (1) 1950 XX XXX XX
" (2) 2010 XX XX XX
" (3) 1900 XX X X
" (4) 1970 X X X
" (5) lgl0 X XX X
" (6) 2020 X X X
Example 1 To the below-described straight dough formula, were - added and mixed 0.5 g of L-ascorbic acid, 0.5 g of cysteine and 20 g of xanthan gum, and the thus prepared dough was fermented, proofed and then baked in accordance with the below-described conditions. Loafbread was obtained. The bread was excellent in shape, color and texture.
Straiqht douah formula Wheat flour 25000 g Yeast 500 g Salt 500 g Water 16750 ml Sugar 1500 g Shortening 1250 g ~0 Yeast food 25 g The yeast food referred to in the above consists of calcium monophosphate, calcium diphosphate, ammonium chloride, calcium carbonate, calcium sulfate, malt flour and starch.
~XX poorest ( "
Table II -Volume Inner Outer Texture (cc) phase Phase Present invention 2070 O O O
,Control 1880 XXX XXX XXX
Comparison (1) 1950 XX XXX XX
" (2) 2010 XX XX XX
" (3) 1900 XX X X
" (4) 1970 X X X
" (5) lgl0 X XX X
" (6) 2020 X X X
Example 1 To the below-described straight dough formula, were - added and mixed 0.5 g of L-ascorbic acid, 0.5 g of cysteine and 20 g of xanthan gum, and the thus prepared dough was fermented, proofed and then baked in accordance with the below-described conditions. Loafbread was obtained. The bread was excellent in shape, color and texture.
Straiqht douah formula Wheat flour 25000 g Yeast 500 g Salt 500 g Water 16750 ml Sugar 1500 g Shortening 1250 g ~0 Yeast food 25 g The yeast food referred to in the above consists of calcium monophosphate, calcium diphosphate, ammonium chloride, calcium carbonate, calcium sulfate, malt flour and starch.
- 5 -- llQ~172~i `
Bread-makinq conditions First fermentation90 minutes at 27aC
Second fermentation30 minutes at 27C
Bench time 17 minutes Final proof40 minutes at 38C -~
Baking30 minutes at 200C
Example 2 A mixture of the below-described sponge formula was kneaded and then allowed to ferment for 4 hours at 27C. An additional mixture for the below-described dough formula mixed with 0.5 g of L-ascorbic acid, 0.25 g of sodium sulfite and 12 g of ghatti gum, was incorporated with the above sponge dough.
~heresultant dough was allowed to ferment for 35 minutes at 27C and then baked for 30 minutes at 200C to produce loaf-bread.
Sponqe douqh formula Wheat flour 17500 g Yeast 500 g Yeast food 25 g Water 10 lit.
Douqh formula Wheat flour 7500 g Salt 500 g Sugar 1250 g Shortening 1250 g Water 6250 g Apart from the above experiment, L-ascorbic acid, sodium sulfite and ghatti gum, which were added to the dough formula in the above experiment, were added to the sponge dough composition, and loafbread was baked while maintaining the other conditions identical to those in the above experiment.
Both methods provided loafbread of excellent quality.
.
~ - 6 -.
72~;
Example 3 To the butter-roll dough, which had been prepared in accordance with the below-mentioned butter-roll formula, were added 0.1 g of dehydro-ascorbic acid, 0.01 g of glutathione and 0.5 g of tragacanth gum, and butter-rolls were produced in --accordance with the following conditions:
Butter-roll formula Wheat flour 1000 g Yeast 25 g Salt 15 g Sugar 120 g Fat 150 g Egg 100 g Powdered skim milk30 g Yeast food 1 g Bread-makinq formula Fermentation60 minutes at 27C
Bench time15 minutes Final proof30 minutes Baking10 minutes at 200C
Example 4 To the dough, which had been prepared at 15C in accordance with the below-described frozen dough composition, are added 0.06 g of dehydro-ascorbic acid, 0.01 g of L-cysteine and 0.5 g of xanthan gum. The resultant mixture was then kneaded and the dough was rolled to the thickness of 10 mm.
The thlls rolled dough sheet was frozen at -20C to provide frozen dough. After the lapse of the period of three weeks from the preparation of the frozen dough, a frozen dough was defrosted and baked at 200C for 10 minutes.O Bread of good quality resulted.
72~
Frozen douqh composition Wheat flour 1000 g Yeast 50 g Salt 15 g Sugar 100 g -~
Fat 100 g Egg 100 g Milk 250 g Fat 500 g Example 5 To the sponge having the sponge dough formula of Example 2, was added 0.3 g of L-ascorbic acid and the mixture was kneaded to obtain a sponge, which was then allowed to ferment for 4 hours at 27C. Then, to the dough having the dough formula of Example 2, were incorporated 0.2 g of DL-cysteine and 60 g of xanthan gum. The mixture was then com-bined with the sponge dough and kneaded. The resultant dough was allowed to ferment for 35 minutes at 27C and thereafter baked for 30 minutes at 200C. Loafbread of good quality was obtained.
Bread-makinq conditions First fermentation90 minutes at 27aC
Second fermentation30 minutes at 27C
Bench time 17 minutes Final proof40 minutes at 38C -~
Baking30 minutes at 200C
Example 2 A mixture of the below-described sponge formula was kneaded and then allowed to ferment for 4 hours at 27C. An additional mixture for the below-described dough formula mixed with 0.5 g of L-ascorbic acid, 0.25 g of sodium sulfite and 12 g of ghatti gum, was incorporated with the above sponge dough.
~heresultant dough was allowed to ferment for 35 minutes at 27C and then baked for 30 minutes at 200C to produce loaf-bread.
Sponqe douqh formula Wheat flour 17500 g Yeast 500 g Yeast food 25 g Water 10 lit.
Douqh formula Wheat flour 7500 g Salt 500 g Sugar 1250 g Shortening 1250 g Water 6250 g Apart from the above experiment, L-ascorbic acid, sodium sulfite and ghatti gum, which were added to the dough formula in the above experiment, were added to the sponge dough composition, and loafbread was baked while maintaining the other conditions identical to those in the above experiment.
Both methods provided loafbread of excellent quality.
.
~ - 6 -.
72~;
Example 3 To the butter-roll dough, which had been prepared in accordance with the below-mentioned butter-roll formula, were added 0.1 g of dehydro-ascorbic acid, 0.01 g of glutathione and 0.5 g of tragacanth gum, and butter-rolls were produced in --accordance with the following conditions:
Butter-roll formula Wheat flour 1000 g Yeast 25 g Salt 15 g Sugar 120 g Fat 150 g Egg 100 g Powdered skim milk30 g Yeast food 1 g Bread-makinq formula Fermentation60 minutes at 27C
Bench time15 minutes Final proof30 minutes Baking10 minutes at 200C
Example 4 To the dough, which had been prepared at 15C in accordance with the below-described frozen dough composition, are added 0.06 g of dehydro-ascorbic acid, 0.01 g of L-cysteine and 0.5 g of xanthan gum. The resultant mixture was then kneaded and the dough was rolled to the thickness of 10 mm.
The thlls rolled dough sheet was frozen at -20C to provide frozen dough. After the lapse of the period of three weeks from the preparation of the frozen dough, a frozen dough was defrosted and baked at 200C for 10 minutes.O Bread of good quality resulted.
72~
Frozen douqh composition Wheat flour 1000 g Yeast 50 g Salt 15 g Sugar 100 g -~
Fat 100 g Egg 100 g Milk 250 g Fat 500 g Example 5 To the sponge having the sponge dough formula of Example 2, was added 0.3 g of L-ascorbic acid and the mixture was kneaded to obtain a sponge, which was then allowed to ferment for 4 hours at 27C. Then, to the dough having the dough formula of Example 2, were incorporated 0.2 g of DL-cysteine and 60 g of xanthan gum. The mixture was then com-bined with the sponge dough and kneaded. The resultant dough was allowed to ferment for 35 minutes at 27C and thereafter baked for 30 minutes at 200C. Loafbread of good quality was obtained.
Claims (6)
1. A method for producing bread comprising kneading a dough containing wheat flour together with an L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thicken-ing agent, allowing the thus kneaded dough to ferment, and then baking the thus fermented dough, wherein the reducing agent is added, as its functional group having reducing power, in an amount of 0.02 - 1.0 microgram equivalent per gram of wheat flour.
2. A method according to claim 1, wherein the L-ascorbic acid is a member selected from the group consisting of L-ascorbic acid, dehydro-ascorbic acid and their salts.
3. A method according to claim 1, wherein the L-ascor-bic acid is used in an amount of 2 to 100 ppm of the weight of wheat flour.
4. A method according to claim 2, wherein the reducing agent is a member selected from the group consisting of cysteine, glucose-cysteine, glutathione, thioctic acid, and their salts; keratin hydrolysates containing cysteine; powder-ed yeast and germs of grains which contain glutathione; and alkali metal sulfites, hydrosulfites and metabisulfites.
5. A method according to claim 4, wherein the thicken-ing agent is a member selected from the group consisting of xanthan gum, carrageenan, tamarind seed gum, guar gum, locust bean gum, furcellaran, gum Arabic, alginic acid, ghatti gum, tragacanth gum, karaya gum, powdered yams, carboxymethyl starch and pullulan.
6. A method according to claim 5, wherein the thicken-ing agent is used in an amount of 10 to 3000 ppm of the weight of wheat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA334,415A CA1109726A (en) | 1979-08-24 | 1979-08-24 | Method for producing bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA334,415A CA1109726A (en) | 1979-08-24 | 1979-08-24 | Method for producing bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1109726A true CA1109726A (en) | 1981-09-29 |
Family
ID=4115003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA334,415A Expired CA1109726A (en) | 1979-08-24 | 1979-08-24 | Method for producing bread |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1109726A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4743452A (en) * | 1985-07-17 | 1988-05-10 | Stauffer Chemical Company | Method for producing frozen yeast-leavened dough |
| US5035903A (en) * | 1985-07-17 | 1991-07-30 | International Flavors & Foods Ingredients Company, Division Of Indopco, Inc. | High fiber bakery products |
-
1979
- 1979-08-24 CA CA334,415A patent/CA1109726A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4743452A (en) * | 1985-07-17 | 1988-05-10 | Stauffer Chemical Company | Method for producing frozen yeast-leavened dough |
| US5035903A (en) * | 1985-07-17 | 1991-07-30 | International Flavors & Foods Ingredients Company, Division Of Indopco, Inc. | High fiber bakery products |
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