CA2010709A1 - Frozen bread suitable for heating in a microwave oven - Google Patents

Abstract

ABSTRACT OF THE DISCLOSURE

Bread obtained by baking bread dough comprising mainly wheat flour is characterized by being frozen bread suitable for heating in a microwave oven, in which the bread dough has an emulsifying agent content of approximately 0.5-6% by weight and an egg white content of approximately 10-60% by weight of the fat and oil content, which is approximately 3-9% by weight of the bread dough.

Description

07~39 FR~ZEN sRE~D sul~sLE EoR HE~TING IN A MIcRowAvE OVEN

EACKGROUND OF THE INVENTION
Eield of the Invention This invention relates to frozen bread suitable for heatiny in a microwave oven.
Prior Art Stat~ment ~ hen conventional bread is frozen and then heated in a microwave oven, not only dose it have a strong "pull"
(defined as excessive resistance to a pulling force) and is not cut cleanly with the teeth when eaten, but the phenomenon of "shrinkage" is unavoidable. The problem of "pull" will not occur if frozen bread is allowed to thaw naturally at room temperature, but in the case of bread in which food products of high moisture content are baked into or placed between slices of bread, thawing at room temperature is time-consuming and unsanitary. To remedy this situation, it is desirable to create a type of frozen bread which when thawed by heating in a microwave oven for a short amount of time (e.g., 30-60 seconds) has none of the above "pull" or "shrinkage", but rather becomes fluffy, appetizing bread.
Japanese Patent Application Public Disclosure No.
63-287435 proposes a method of solving the problem of "pull"
by mixing into the bread dough a markedly higher than normal proportion of fat and oil to flour, namely, 10-30 %

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by weight. However, when the frozen bread obtained by this method is heated in a microwave oven, shrin~age occurs, it becomes too soft, lacks fluffiness and its outside surface wrinkled.
Therefore, it is an o~jeet of the present invention to ~rovide frozen bread which when thawd by heating in a microwave oven will give fluffy ~'just-baked" bread in which there i5 no "pull" and shrinkage does not occur.

SUMM~RY OF THE INVENTION
The frozen bread of this invention is characterized by being made by baking bread dough comprising mainly ~leat flour with an emulsifying agent content of 0.S-6% by weight.
The emulsifying agent content of bread dough according to this invention is 0.5-6% by weight with respect to wheat flour, preferably 1-S% by weight. While emulsifying agent is used in making conventional bread, it is typically present in quantities of less than 0.5% by weight. However, the present invention lies in an emulsifying agent content significantly higher than nonmal, so that this emulsifying agent content will preven-t transpiration of moisture when thawed by heating in a micowave oven, thus preventing the bread from drying out, controlling aging of the bread and preventing the "pull"
phenomenon. If the emulsifying agent content is less than 0 5% by weight, bread with strong "pull" will result, while ~ 3~C37 if -the content exceeds 6% by weight, the bread will brittle during freezer storgae and be crumbly even after thawing.
Usable emulsi~ying agents include fatty acid esters of sucrose, polyglycerol, esters, lecithin or the like, preferably a palmitic acid ester of sucrose, stearic acid ester of sucrose or the like.
Note that when bread is made by means of the sponge dough process, the emulsifying agent may be divided among -the sponye dough and final kneading ingredients.
Frozen bread to which a fatty acid ester of sucrose is added as in the above has no 'ipull" and is cut cleanly with the teeth when eaten, but a certain amount of shrinkage will occur. In this case, by adding egg white to the bread dough in such quantity which, if converted to powder, would be 10-60% by weight of the added fat and oil content, the spongy tissue of the bread will be suitably formed, giving fluffy bread with no shrinkage. If the egg white content is less than 10% by weight of the added fat and oil content, shrinkage will occur, while a content of greater than 60%
i5 not ~referable since since the dough will become hard.
The fat or oil added to the dough in this invention need not be any particular type of fat or oil. Specifically, fats and oils act to improve flavor and prevent drying and are thus typically added to the bread dough. Thus the fat and oil content of the dough is used as the basis for the egg white content in this invention, namely 10-60% if ~ O~ 7 ~

converted to powder. Normally a ratio of fat and oil content to flour of about 3-9% by weight is sufficient.
Usable fatas include butter, margarine, palm oil, cocoa butter and other fats which congeal at room temperature, or alternately linseed oid, soybean oil, sesame oil, peanut oil or other vegetable oil, any of which may be used singularly or mixed in various proportions. In addition, fats and oilsa may be added to the bread dough in the fonm of vegetable shortening.
Other typical additives may be added to the bread dough, which is then allowed to rise, divided, molded, etc.
by normal methods to make it into bread which is then frozer~

DESCRIPTION OF THE EXAMPT.F~
The invention will be described below in detail by means of examples which in no way limit the invention.

X0~L070 ExamEle 1 Sponge douyh was prepared using the following ingredients.

Sponye dough Inyredient Quantity (9) (%) Bread flour 350 35 All-purpose flour 350 35 Yeast food 1.5 0.15 Yeast 25 2.5 Fatty acid ester of sucrose 14 1.4 Water 400 40 Note that a stearic acid ester of sucrose was used as the fatty acid ester of sucrose.
The above ingredients were placed in a 2 kg-capacity vertical mixer (supplied by Aikosha Mfg. Co. Ltd., model AM~lS) and mixed at low speed (150 rpm) for 3 minutes and at medium speed (250 rpm) for 2 minutes. The mixture was kneaded at a te~perature of 26- C and allowed to rise for 4 hours.
Then the final kneading was carried out using the following inyredients.

20~7al9 F~al kneading dough Ingredient Quantity (g) (%) Sponge dough from above All Bread flour 150 15 All-purpose flour 150 15 Sugar 100 10 Table salt 20 2 Mbrgarine 50 5 Fatty acid ester of sucrose 6 0.6 Water 200 20 All of the above ingredients other than margarine were placed in a 2 kg-capacity vertical mixer and mixed at low speed (150 rpm) for 2 minutes, at medium speed (250 rpm) for 2 minutes after which margarine was added and then mixed with at high speed ~350 rpm) for one minute. The dough was allowed to rest for 10 minutes at a temperature of 280 C. The bread dough thus obtained was divided into 60 9 portions, rounded, allowed to rest for an additional 10 minutes, placed in pans, proofed for 50 minutes at 38 o C and 75% humidity, and after proofing was baked for 9 minutes in a batch-type oven with an upper temperature of 180 C and lower temperature of 100 C.

2~07(~19 Exa~le 2 Sponge dough and final kneading were prepared as in EXample 1 using the follwoing ingredients.

Sponge dough Ingredient Quantity (g) (%) Bread flour 350 35 All-purpose flour 350 35 Yeast food l.S 0.15 Yeast 25 2.5 Fatty acid ester of sucrose 14 1.4 Water 400 40 Note that a stearic acid ester of sucrose was used as the fatty acid ester of sucrose.

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Final kneading dough Ingredient _ Quantity (9) (%) Sponge dough from above All Bread flour 150 15 All-purpose flour 150 15 Sugar 100 10 Table salt 20 2 Fatty acid ester of sucrose 6 0.6 Egg white 2 0.2 Mbrgarine 50 5 Water 200 20 Z 03L~ 7 ~ 9 Test 1 The bread made in EXamele 1 abo~e was frozen at -20 o C and then thawed by heating in a microwave oven until warm. The bread was subjected to organoleptic evaluation by 10 research panelists and the strength of its "eull"
measured. Using a rheameter (made by K.K. E`udo Kogyo), the strength of the 'Apull" was measured as -the distance in cm over which bread is pulled from the start of pulling untill it exhibited maximun stress and parted. This pulling distance and -the results of the organoleptic evaluation are compared in Table 1.
The conditions of the measurement were as follows:
Range 2K
Chart speed 12 om/min.
Table speed 6 cm/min.
Adapter no. No. 17 Sample size 1.5 cm x l.S cm x 7 cm, cut from center of product Under the above conditions, one centimeter of both the top and bottom of the sample was clamped in the adapter and pulled apart at a fixed speed t6 cm~min.) to detenmine the distance in om until the bread begins to pull apart.
As is apparent from the results in Table lA and Table lB, '~pull" is considered to be absent if the pulling length is 1.57 cm or less.

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21~3~ 9 Test 2 l'he bread manufactur0d in E~n?le 2 above was frozen at -20 o C along with co~nercially avialable bread as a control~ Both types of bread were then heated for 60 seconds in a microwave oven (500 W) until warm, and then organoleptically evaluated by 10 research panelists. The results are shown in Table 2.

Table 2 Test item Cbmmercial bread Bread fran EXample 2 _ Appearance Shrinkage evident; No shrinkage evident;
bread appears appearance is the slightly sunken. same as fresh-baked bread.

Sensation Texture seems heavy, No pull, texture is upon lacking softness. fluffy and airy.
eating Pull is strong; has a gumrlike texture.
_ 2C~l07~9 EXample 3 Bread was made using the same ingredients as in Exampel 2, but the egg white content was varied to 10%, 60%
and 80% of the at and oil content, and the effects of changing the egg white content were examined after bread was thawed in a similar manner. The results are compiled in Table 3~

Table 3 Appearance Sensation upon eating Wrinkles on surface, Lacks airiness, feels Cbntrol shrinkage evident, sticky inside mouth, bread appears slightly heavy texture.
sunken.
No wrir~les on Airy and does nat feel 10 % surface~ sticky inside mouth.
no shrir~age.

No wrilikles on Fluffy and does not feel 60 % surface, sticky inside mouth.
no shrinkage.

No wrinkles on Hard texture; tastes 80 % surface, dry.
no shrinkage.
_.

2 ~L0 As described above, the frozen bread of this invention, when thawed by heating in a microwave oven, has no "pull" and drying out of the surface does not occur. In particullar, when egg white is addecl, the spongy tissue of the bread will be well fonmed and shrinkage does not occur, giving bread with a fluffy, airy texture having the appearance and sensation upon eating of that of fresh-baked bread.

Claims (9)

1. Bread obtained by baking bread dough comprising mainly wheat flour, characterized by the bread dough having an emulsifying agent content of approximately 0.5-6% by weight.

2. Bread according to claim 1, characterized by the emulsifying agent content of the bread dough being approximately 1-5% by weight.

3. Bread according to claim 2, characterized by the emulsifying agent being a fatty acid ester of sucrose.

4. Bread obtained by baking bread dough comprising mainly wheat flour, characterized by the bread dough having an emulsifying agent content of approximately 0.5-6% by weight and an egg white content of approximately 10-60% by weight of the fat and oil content of the bread dough, which is approximately 3-9% by weight of the bread dough.

5. Bread according to claim 4, characterized by the emulsifying agent content of the bread dough being approximately 1-5% by weight.

6. Bread according to claim 5, characterized by the emulsifying agent being a fatty acid ester of sucrose.

7. Bread obtained by baking bread dough comprising mainly wheat flour, characterized by being frozen bread suitable for heating in a microwave oven, in which the bread dough has an emulsifying agent content of approximately 0.5-6% by weight and an egg white content of approximately 10-60% by weight of the fat and oil content of the bread dough, which is approximately 3-9% by weight of the bread dough.

8. Bread according to claim 7, characterized by the emulsifying agent content of the bread dough being approximately 1-5% by weight.

9. Bread according to claim 8, characterized by the emulsifying agent being a fatty acid ester of sucrose.