CN101744022A - Breads and method for manufacturing the same - Google Patents
Breads and method for manufacturing the same Download PDFInfo
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- CN101744022A CN101744022A CN200910258452A CN200910258452A CN101744022A CN 101744022 A CN101744022 A CN 101744022A CN 200910258452 A CN200910258452 A CN 200910258452A CN 200910258452 A CN200910258452 A CN 200910258452A CN 101744022 A CN101744022 A CN 101744022A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/24—Crosslinking, e.g. vulcanising, of macromolecules
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
The invention provides a method for manufacturing breads having a high specific volume which has high specific volume, no peculiar smell, soft taste and low cost for using in sandwich. When the breads are manufactured, an alpha crosslinking starch having a cold water swelling degree ranged from 9.0 to 16 is mixed with a raw material grain powder which contains the wheat as the primary material in order to manufacture the breads having a high specific volume more than 5.0 and a soft taste. According to the manufacturing method, the breads having a high specific volume and a low cost can be manufactured.
Description
Technical field
The present invention relates to that specific volume is big, the manufacture method of the Bread and Pastries of high specific volume with soft slim and graceful mouthfeel.More specifically, relate to the αization crosslinked starch of swellbility 9.0-16, the goods specific volume is the manufacture method of the high specific volume Bread and Pastries more than 5 and by the high specific volume Bread and Pastries of this manufacture method manufacturing.
Background technology
In recent years, in Bread and Pastries, from the goods of once hard thick and heavy mouthfeel, the goods of soft slim and graceful mouthfeel are expected.And, suppress cost of raw and processed materials and be subjected to requirement along with the rise of cost of material.As requiring corresponding method, considering to make the bread of high specific volume with these.
Before, as the method that makes high specific volume bread, disclosed have to add make soy sauce or the method (Japanese Patent Publication 64-11258 communique) of sauce powder.In the method, though can obtain the big bread of specific volume, has the shortcoming that distinctive fragrance of soy sauce and color are attached to bread product.In addition, though also propose to use the method for aminoacids solution powder, this method also has same shortcoming.
Further, though the method (TOHKEMY 2001-231434 communique) that the enzyme that disclose and made the method (Japanese kokai publication sho 63-248333 communique) that contains gellan gum in the bread dough (the パ Application dried rhizome of rehmannia), made the method (Japanese kokai publication hei 3-76529 communique) that contains phytase in the bread dough, contains wheat gluten decomposes the dried powder thing of baste all exists can't obtain soft mouthfeel or specific volume increases problems such as insufficient.
On the other hand, in recent years, food all tends to softnessization, and bakery food also tends to become the goods of have glutinous mouthfeel (glutinous property mouthfeel), tender mouth feel or moist mouthfeel, therefore discloses the whole bag of tricks corresponding to the technology of these tendencies.For example, when the manufacturing of bakery food, as cooperating producing starch as the method for making raw material, in No. 2989039 communique of Japan's special permission, disclose and be used that to make the cold water swellbility be the method for the crosslinked producing starch modulated like that of 4-15, promptly being used the heating for dissolving degree and being below 8%, having not part by 60 mesh sieves is that relation and the cold water swellbility that the ratio of graininess, cold water swellbility (Sc) and heating swellbility (Sh) below 5% has 1.2 〉=Sc/Sh 〉=0.8 is the method for the crosslinked producing starch of 4-15.Can make according to this method and to have suppressed the time dependent quality badness, and improve tender mouth feel and moistened the bakery food of mouthfeel.
In addition; the manufacture method of the Bread and Pastries of the αization crosslinked starch that adds swellbility 4.0-35 in the wheat flour raw material is disclosed in the Japanese kokai publication hei 4-91744 communique; the manufacture method of the Bread and Pastries of the alphalysed starch that uses cold water swellbility 5-25 when using wheat flour, hydroxypropyl starch and territory acetylated starch is disclosed in the Japanese kokai publication hei 10-295253 communique; disclose in the Japanese kokai publication hei 11-9174 communique in the wheat flour raw material that to cooperate swellbility be 3-15, and solubility is the manufacture method of the Bread and Pastries of the crosslinked starch below 15%.These disclosed methods all be used to make have glutinous tender mouth feel, mouthful dissolubility and chewiness are good and improved through the time Bread and Pastries that change method, be the manufacture method of the Bread and Pastries of purpose but the Bread and Pastries with the soft slim and graceful mouthfeel of making high specific volume are not provided.
No. 2989039 communique of [patent documentation 1] Japanese kokai publication sho 63-248333 communique [patent documentation 2] Japanese Patent Publication 64-11258 communique [patent documentation 3] Japanese kokai publication hei 3-76529 communique [patent documentation 4] Japanese kokai publication hei 4-91744 communique [patent documentation 5] Japanese kokai publication hei 10-295253 communique [patent documentation 6] Japanese kokai publication hei 11-9174 communique [patent documentation 7] TOHKEMY 2001-231434 communique [patent documentation 8] Japan special permission
Summary of the invention
Problem of the present invention be to provide specific volume greatly, do not have from the peculiar smell that adds powder differently smell, mouthfeel is soft, the cost when being used for sandwich etc. reduces the manufacture method of relevant high specific volume Bread and Pastries.
The inventor is in order to solve above-mentioned problem, in the method for inquiring into the high specific volume bread of manufacturing with keen determination, find, when making Bread and Pastries, by in the wheat flour raw material, cooperating the αization crosslinked starch of swellbility 9.0-16, can make the high specific volume Bread and Pastries of goods specific volume more than 5.0, finish the present invention thus.Promptly, inquiring into keen determination in the method for making high specific volume bread, when making Bread and Pastries, by add the αization crosslinked starch of the cold water swellbility 9.0-16 of 1-10% with respect to the material grain powder that with the wheat flour is main material, can make the Bread and Pastries of the soft high specific volume of mouthfeel, according to this manufacture method, can make the Bread and Pastries that cost when using reduces relevant high specific volume.
According to the high specific volume Bread and Pastries of manufacture method manufacturing of the present invention have goods moisture when being 35 weight %-40 weight % the goods specific volume be that bread specific volume 5.0 or more amasss.In addition, the moisture of goods is that 35 weight % are when following, perhaps be that 40% weight is when above, use following calculating formula, the moisture of goods is 35 weight % when following, and moisture is scaled 35 weight %, and perhaps the moisture of goods is that 40 weight % are when above, moisture is scaled 40 weight %, as specific volume.
Calculating formula is decided to be A weight % with the moisture of goods, and the volume of this moment is decided to be Ym1, weight is decided to be Xg, then when following [moisture A be 35 weight %]: specific volume=Y/ (1.54 * X) * 100/ (100-A).When above [moisture A be 40 weight %]: specific volume=Y/ (1.66 * X) * 100/ (100-A).
The αization crosslinked starch that uses in the manufacture method of high specific volume bread of the present invention can use crosslinking agent to act on starch and carry out cross-linking reaction, with the crosslinked starch αization that obtains and the αization crosslinked starch of the swellbility 9.0-16 that makes.In addition, when the αization crosslinked starch that uses in the manufacture method of high specific volume bread of the present invention can use crosslinking agent to act on starch, also make esterifying agent or etherifying agent act on starch, with and with cross-linking reaction and esterification or hydroxypropylation reaction, and then αization esterified crosslinked starch or the αization hydroxypropylation crosslinked starch of the swellbility 9.0-16 that the producing starch αization that makes is made.
In the manufacture method of high specific volume bread of the present invention, be matched with the αization crosslinked starch of the swellbility 9.0-16 of wheat materials, make the material grain powder with respect to the bread that with the wheat flour is main material, preferably the scope with 1-10 weight % cooperates.Manufacture method according to high specific volume bread of the present invention can make the Bread and Pastries that the goods specific volume is a high specific volume more than 5.0, that mouthfeel is soft.
That is, particularly, the present invention comprises following: the manufacture method of (1) high specific volume Bread and Pastries, it is characterized in that, and in the wheat flour raw material, cooperate the αization crosslinked starch of swellbility 9.0-16 when making Bread and Pastries; (2) manufacture method of the high specific volume Bread and Pastries of above-mentioned (1) record is characterized in that the goods specific volume was more than 5.0 when the specific volume of bread was 35 weight %-40 weight % for goods moisture; (3) manufacture method of the high specific volume Bread and Pastries of above-mentioned (1) or (2) record, it is characterized in that, the αization crosslinked starch is to make crosslinking agent act on starch to carry out cross-linking reaction, with the crosslinked starch αization that obtains and the αization crosslinked starch of the swellbility 9.0-16 that makes.
In addition, the present invention also comprises following: the manufacture method of the high specific volume Bread and Pastries of (4) above-mentioned (1) or (2) record, it is characterized in that, the αization crosslinked starch is when making crosslinking agent act on starch, also make esterifying agent or etherifying agent act on starch, with and with cross-linking reaction and esterification or hydroxypropylation reaction, and then αization esterified crosslinked starch or the αization hydroxypropylation crosslinked starch of the swellbility 9.0-16 that the producing starch αization that makes is made; (5) manufacture method of the high specific volume Bread and Pastries of each record in above-mentioned (1)～(4), it is characterized in that, make the material grain powder with respect to the bread that with the wheat flour is main material, in the scope of 1-10 weight %, cooperate the αization crosslinked starch of swellbility 9.0-16; (6) manufacture method of the high specific volume Bread and Pastries of each record in above-mentioned (1)～(5) is characterized in that, the specific volume of dough/pasta is the bread as basic food (food パ Application) more than 4.5; (7) high specific volume Bread and Pastries is characterized in that, are the goods of being made by the manufacture method of the high specific volume bread of each record in above-mentioned (1)～(6), and its specific volume is more than 5.0.
The invention provides the goods specific volume and be the Bread and Pastries and the manufacture method thereof of the soft high specific volume of mouthfeel more than 5.0.And,, can make the Bread and Pastries that cost when using reduces relevant high specific volume according to the manufacture method of the Bread and Pastries of high specific volume of the present invention.
The specific embodiment
The mode of the present invention of implementing below will be described.As being not particularly limited, % refers to weight % in following description.
The present invention comprises: when making Bread and Pastries, by the αization crosslinked starch of cooperation swellbility 9.0-16 in the wheat flour raw material, thereby manufacturing goods specific volume is the soft high specific volume Bread and Pastries of mouthfeel more than 5.0.To refer to the wheat flour be the bread as basic food, roll, French baguette, bread (brioche) of main material, the bread that steams (steaming パ Application) for representative to so-called Bread and Pastries among the present invention, at this moment dessert Bread and Pastries, Chinese Steamed Bread, yeast-leavened doughnut, Pizzas etc. such as band filling bread, creamed bread also comprise the situation as part of raw materials such as the grain dust that uses except that wheat flour, for example ground rice, corn flour, buckwheat, rye meal.Bread as basic food also will have good taste when bread flour uses in that it is ground into, and the mouthfeel when being cut into the thin slice folder and going up filling and make sandwich is also good, can make the Bread and Pastries that cost when using reduces relevant high specific volume.
The αization crosslinked starch that the present invention uses is 9.0-16 as the cold water swellbility, the αization crosslinked starch of preferred 11-15.Swellbility is lower than 9.0 and be higher than at 16 o'clock and all can't make the bread big as specific volume of the present invention.This αization crosslinked starch is made by starch is carried out αization through the crosslinked crosslinked starch that obtains in advance.Crosslinked starch can be only make starch storage crop in crosslinking agent and crosslinked starch, also can be to have carried out the esterified crosslinked starch or the hydroxypropylation crosslinked starch that obtain after esterification or hydroxypropylation and the cross-linking reaction.
This crosslinked starch can make starch only with crosslinking agent reaction and make according to conventional methods, or starch and crosslinking agent and esterifying agent or etherifying agent are reacted and makes.But crosslinking agent illustration sodium trimetaphosphate at this moment, phosphoryl chloride phosphorus oxychloride in addition, also can use adipic acid when using acetic anhydride as esterifying agent.But the esterifying agent illustration acetic anhydride, vinylacetate, octenyl succinic acid anhydride, orthophosphoric acid, potassium orthophosphate, sodium orthophosphate, the sodium phosphate trimer that use in the esterified crosslinked starch, preferred acetic anhydride and vinylacetate.In addition, but the etherifying agent illustration expoxy propane that uses in the hydroxypropylation crosslinked starch.And then the crosslinked starch αization that will obtain like this and make the αization crosslinked starch.αization can be according to conventional methods by carrying out with processing such as drum dryer or extruders.
The swellbility 9.0-16 of the crosslinking degree of the crosslinked starch αization crosslinked starch after according to final αization, preferably 11-15 and carrying out.Swellbility mainly is subjected to the influence of crosslinking degree, also depends on starch kind, esterification degree, degree of etherification falling, αization condition of its use etc.As long as crosslinkedly make the swellbility of αization crosslinked starch fall into above-mentioned scope with combining of these any factors.
Wherein, the cold water swellbility that is used as αization crosslinked starch index among the present invention records according to following method: in 100ml water, disperse the about 1g of αization crosslinked starch sample, and in 30 ℃ of thermostats after 30 minutes swellings of stirring, centrifugation (3000rpm, 10 minutes), tell gel layer and supernatant layer.Then measure the weight of gel layer, be designated as A.To solid (105 ℃, constant weight), gravimetry is designated as B to drying through the gel layer of gravimetry then, and the value of A/B is the cold water swellbility.
The raw starch of making the αization crosslinked starch can enumerate native starch such as farina, wax kind farina, sweet potato starch, tapioca, cornstarch, waxy corn starch, amylomaize, sago starch, wheaten starch, wax grow wheat starch, rice starch, glutinous rice starch, beans starch or they and handled the material that obtains etc. through bleaching can be used for of using among the present invention, in them one or more can be used, but farina can be enumerated as particularly preferred starch.It can be conventional method that bleaching is handled, can enumerate with normally used clorox, hydrogen peroxide etc. as the bleaching inorganic agent, the degree of handling is when for example using clorox, can enumerate effective chlorine that adds about 500-2000ppm and the method for handling according to conventional methods etc.
The manufacture method of bread has a lot, the kind of goods is also varied, its basic step all comprises mixes the step of pinching, ferment, burning till (comprising steaming, fry), the processing of carrying out to each stage of burning till from the wheat flour of selecting to be fit to the manufacturing objective Bread and Pastries, the starting point is the gas confining force that will highly keep the wheat flour glutelin, dough/pasta could expand fully thus, and this is the basic of Bread and Pastries manufacturing, and the condition of each step is also set to satisfy this primary condition.
The present invention also can follow traditional manufacturing step haply, create conditions, and when making Bread and Pastries according to these steps, adds 1-15% with respect to the material grain powder, and the αization crosslinked starch of the swellbility 9.0-16 of preferred 1-10% can be realized purpose of the present invention.The water-retaining property of αization crosslinked starch considers that from the preferred condition state of dough/pasta amount of water needs to increase 1-25% more in the past than wheat flour height in this situation.When amount of water increases usually, will cause the manufacturing efficient of bread dough to reduce, but the present invention this problem can not occur.Though the addition manner of αization crosslinked starch can be enumerated (1) and be added in advance in the material grain powder, and mixing for standby use; (2) pack in the mixing roll with the material grain powder; (3) pinch middle interpolation mixing, but because the αization crosslinked starch that the present invention uses is a powder, and shape is similar to the wheat flour class, so above-mentioned arbitrary adding method can be implemented easily all.
Above-mentioned bread dough also can use spendable composition in the common Bread and Pastries dough/pasta without restriction except above-mentioned each composition.For example can enumerate water; eggs such as the dry shell egg sugared egg yolk of the dry yolk of shell egg yolk protein desiccation protein; yeast; sweetener; starch beyond the above-mentioned αization crosslinked starch; producing starch; the tackify stabilizing agent; colouring agent; antioxidant; dextrin; milk and milk productses such as casein whey cream skimmed milk power cultured milk milk whole milk powder sour milk condensed milk full fat concentrated milk condensed skimmed milk concentrated milk; natural cheese processing cheese person of outstanding talent reaches cheese and cuts cheese classes such as reaching cheese; alcohols; emulsifying agents such as fatty acid glyceride glycerine acetic acid fatty acid ester lactoglyceride glycerol succinic acid fatty acid ester glycerine diacetyl tartaric acid fatty acid ester sorbitan fatty acid ester sucrose fatty ester sucrose acetate isobutyrate polyglyceryl fatty acid ester polyglycereol polycondensation ricinoleate propylene glycol ester CSL stearoyl lactate polyoxyethylene sorbitan monoglyceride egg yolk lecithin soybean lecithin; leavening agent; inorganic salts; salt; hair powder; yeast food; the dough/pasta modifying agent; cocoa and cocoa products such as chocolate bar; coffee and coffee product; vanilla (Ha one Block); beans; vegetable protein such as wheat gluten and soybean protein; storage agent; bitters; acid; pH adjusts agent; antistaling agent; fruit; flavor enhancement; spice; foodstuffs such as greengrocery meat fish and shellfish; plant and animal extracts such as clear soup meat soup; food additives etc.Only otherwise damage purpose of the present invention and can use these compositions arbitrarily.By and with indigestible dextrins or indigestibility starch, also can make and have functional bread, though the addition of this moment according to circumstances changes, be approximately 5%-70%.
Below will illustrate in greater detail the present invention, but the present invention is not subjected to any restriction of these embodiment according to embodiment and comparative example.[embodiment] [embodiment 1～4; Comparative example 1～4]
Below show embodiments of the invention 1～4.For embodiments of the invention 1～4 and comparative example 1～4, the cold water swellbility of employed αization crosslinked starch has been shown in the table 1.
[table 1]
| Test piece number (Test pc No.) | ??1 | ??2 | ??3 | ??4 | ??5 | ??6 | ??7 |
| The cold water swellbility | ??8.32 | ??16.13 | ??5.58 | ??9.65 | ??11.15 | ??15.03 | ??9.88 |
| Raw starch | Wheat | Waxy corn | Potato | Potato | Corn | Potato | Cassava |
In order to obtain the sample of this cold water swellbility, sample 1-6 is carried out following reaction.20 parts of sodium sulphate of dissolving in 120 parts of water, the starch that adds as raw material is made as slurry for 100 parts, and stirring suitably adds caustic soda, expoxy propane, sodium trimetaphosphate down, and 41 ℃ were reacted down after 20 hours, with sulfuric acid neutralization, washing.Then, after drum dryer αization, pulverize, obtain the αization crosslinked starch of sample 1-5.For sample 7,20 parts of sodium sulphate of dissolving in 120 parts of water, the starch that adds as raw material is made as slurry for 100 parts, under agitation suitably adds caustic soda, sodium trimetaphosphate, 40 ℃ were reacted down after 5 hours, with sulfuric acid neutralization, washing, after drum dryer αization, pulverize, promptly then.
Use the αization crosslinked starch of modulation as mentioned above to make bread as basic food.Table 2 shows cooperation raw materials used when making bread as basic food.
[table 2]
The specific volume of dough/pasta about 3.5-4.0, with the cooperation of table 2, is 5.3 except making the dough/pasta specific volume usually, burns till the Pullman bread as basic food by conventional method, operability mouthfeel volume internal layer is fired painted project estimate.Aspect operability, use generally *, whether whether 4 ranks of △, zero, ◎ be not to be clamminess to the dough/pasta in mixing, cutting, the forming step and be that the good dough/pasta of extensibility is estimated.When detecting mouthfeel, sealing remains in 20 ℃ in the polybag of packing into, carries out the organoleptic test after (24 hours) on the 1st.The organoleptic test is undertaken by 10 people's judging panel, and 5 fens full marks are that the center is estimated with soft sense and slim and graceful degree, average.Aspect volume, with *: do not contact lid, △: contact lid a little, zero: contact lid substantially but not enough, ◎: fully contact is estimated for metewand.Aspect internal layer, with *: see very macroscopic void, △: see hole a little, zero: substantially all once can see than air pocket ◎ once in a while: homogeneous is that metewand is estimated.Fire painted on, with *: colourless or black, △ a: color or too dense is arranged a little, zero: fully painted substantially but some place is inhomogeneous, ◎: estimate for metewand just.It the results are shown in table 3.
[table 3]
For volume be * goods, the volume deficiency will cause forming the shape of Pullman bread as basic food, the phenomenon of bottom surface come-up perhaps occur.Bread flour is made in these bread as basic food pulverizing, the slim and graceful degree of mouthfeel of the goods after fried is estimated by organoleptic test's mode.The organoleptic test is undertaken by 10 people's judging panel, is divided into full marks with 5, averages.It the results are shown in table 4.
[table 4]
[embodiment 5] and with the αization crosslinked starch of the sample N 0.5 that obtains among the present invention and indigestibility starch (loose paddy chemistry: Off ア イ バ one ジ system RW), the bread shown in the manufacturing table 5.The bread that obtains shows high specific volume, for having the volume sense, can can't harm the caloric bread of satisfaction ground inhibition picked-up.
[table 5]
Indigestibility starch: (SongGu Chemical Industrial Co., Ltd's system) " Off ア イ バ one ジ system RW " Vital Gluten:(SongGu Chemical Industrial Co., Ltd system) " バ イ Application グ Le M "
| Raw material | Cooperate part |
| (middle kind) high gluten wheat flour is given birth to yeast and is swashed the first-class white sugar salt skimmed milk power shortening profit of yeast activator water (rubbing mixed dough/pasta) high gluten wheat flour indigestibility starch αization crosslinked starch (specimen coding 5) Vital Gluten (バ イ タ Le グ Le テ Application) | ???70??2.2??0.12??42???10??20??5??2??6??1.8??2??5??29 |
Industrial applicability
The invention provides the goods specific volume is the long-pending high Bread and Pastries of hobby of Fabrication of High Specific Capacitance more than 5.0, that mouthfeel is soft. According to the manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance of the present invention, can suppress raw material consumption, the invention provides the manufacture method of the long-pending Bread and Pastries of the Fabrication of High Specific Capacitance relevant with reducing manufacturing cost.
Claims (7)
1. the manufacture method of high specific volume Bread and Pastries is characterized in that, cooperates the αization crosslinked starch of swellbility 9.0-16 when making Bread and Pastries in the wheat flour raw material.
2. the manufacture method of the high specific volume Bread and Pastries of claim 1 record is characterized in that the specific volume of bread is that goods moisture goods specific volume when 35 weight %-40 weight % is more than 5.0.
3. the manufacture method of high specific volume Bread and Pastries of claim 1 or 2 records is characterized in that, the αization crosslinked starch is to make crosslinking agent act on that starch carries out cross-linking reaction, the αization crosslinked starch of swellbility 9.0-16 that the crosslinked starch αization that obtains is made.
4. the manufacture method of high specific volume Bread and Pastries of claim 1 or 2 records, it is characterized in that, the αization crosslinked starch is when making crosslinking agent act on starch, also make esterifying agent or etherifying agent act on starch, with and with cross-linking reaction and esterification or hydroxypropylation reaction, and then αization esterified crosslinked starch or the αization hydroxypropylation crosslinked starch of the swellbility 9.0-16 that the producing starch αization that makes is made.
5. the manufacture method of the high specific volume Bread and Pastries of each record among the claim 1-4 is characterized in that, makes the material grain powder with respect to the bread that with the wheat flour is main material, cooperates the αization crosslinked starch of swellbility 9.0-16 in the scope of 1-10 weight %.
6. the manufacture method of the high specific volume Bread and Pastries of each record among the claim 1-5 is characterized in that, the specific volume of dough/pasta is the bread as basic food more than 4.5.
7. high specific volume Bread and Pastries is characterized in that, are the goods of being made by the high specific volume bread manufacture method of each record among the claim 1-6, and its specific volume is more than 5.0.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008310208 | 2008-12-04 | ||
| JP2008-310208 | 2008-12-04 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101744022A true CN101744022A (en) | 2010-06-23 |
| CN101744022B CN101744022B (en) | 2013-05-22 |
Family
ID=42364018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102584529A Active CN101744022B (en) | 2008-12-04 | 2009-12-04 | Breads and method for manufacturing the same |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP5459840B2 (en) |
| KR (1) | KR101139861B1 (en) |
| CN (1) | CN101744022B (en) |
| HK (1) | HK1144172A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103108550A (en) * | 2010-08-05 | 2013-05-15 | 艾维贝合作公司 | Method for manufacturing bread containing dried fruit |
| CN112533491A (en) * | 2018-08-02 | 2021-03-19 | 日清富滋株式会社 | Bread flour mixture |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6168765B2 (en) * | 2012-12-21 | 2017-07-26 | 江崎グリコ株式会社 | Bakery food with reduced deterioration over time |
| JP6312190B2 (en) * | 2013-08-09 | 2018-04-18 | 松谷化学工業株式会社 | Low protein bread and method for producing the same |
| JP6092443B1 (en) * | 2016-03-31 | 2017-03-08 | 日本食品化工株式会社 | Confectionery texture-improving agent and method for producing confectionery |
| JP6092453B1 (en) * | 2016-09-02 | 2017-03-08 | 日本食品化工株式会社 | Bread improver and bread production method |
| KR102116332B1 (en) | 2018-04-09 | 2020-05-28 | 공주대학교 산학협력단 | Process for preparing bread with added cacao beans and rice extrudate |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0491744A (en) * | 1990-08-07 | 1992-03-25 | Matsutani Kagaku Kogyo Kk | Production of bread |
| JP2989039B2 (en) * | 1991-07-03 | 1999-12-13 | 松谷化学工業株式会社 | Processed starch and bakery food using the same |
| JP3445399B2 (en) * | 1995-02-20 | 2003-09-08 | 旭電化工業株式会社 | Oil composition for kneading food |
| JP3632280B2 (en) * | 1996-02-29 | 2005-03-23 | 日本油脂株式会社 | Oil composition for bread making |
| JP3663454B2 (en) * | 1996-04-09 | 2005-06-22 | 松谷化学工業株式会社 | Bread |
| JP3700015B2 (en) | 1997-04-24 | 2005-09-28 | 松谷化学工業株式会社 | Bread and its production method |
| JP3674893B2 (en) | 1997-07-02 | 2005-07-27 | 昭和産業株式会社 | Baking compressed bread with excellent resilience |
| JP3637554B2 (en) * | 1998-02-27 | 2005-04-13 | 株式会社Ｊ−オイルミルズ | Bread production method |
| JP3840639B2 (en) * | 2002-01-30 | 2006-11-01 | 但馬屋食品株式会社 | Puffed okara food |
| JP4219124B2 (en) | 2002-07-12 | 2009-02-04 | 株式会社Ａｄｅｋａ | Shoe fabric |
-
2009
- 2009-12-01 JP JP2009273292A patent/JP5459840B2/en active Active
- 2009-12-02 KR KR1020090118234A patent/KR101139861B1/en active IP Right Grant
- 2009-12-04 CN CN2009102584529A patent/CN101744022B/en active Active
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2010
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103108550A (en) * | 2010-08-05 | 2013-05-15 | 艾维贝合作公司 | Method for manufacturing bread containing dried fruit |
| CN112533491A (en) * | 2018-08-02 | 2021-03-19 | 日清富滋株式会社 | Bread flour mixture |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20100064339A (en) | 2010-06-14 |
| CN101744022B (en) | 2013-05-22 |
| KR101139861B1 (en) | 2012-05-02 |
| JP5459840B2 (en) | 2014-04-02 |
| HK1144172A1 (en) | 2011-02-02 |
| JP2010154852A (en) | 2010-07-15 |
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