GB2030843A - Method for producing bread - Google Patents
Method for producing bread Download PDFInfo
- Publication number
- GB2030843A GB2030843A GB7929614A GB7929614A GB2030843A GB 2030843 A GB2030843 A GB 2030843A GB 7929614 A GB7929614 A GB 7929614A GB 7929614 A GB7929614 A GB 7929614A GB 2030843 A GB2030843 A GB 2030843A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- ppm
- acid
- bread
- additive
- 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.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 54
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 27
- 239000000654 additive Substances 0.000 claims abstract description 26
- 239000002211 L-ascorbic acid Substances 0.000 claims abstract description 19
- 235000000069 L-ascorbic acid Nutrition 0.000 claims abstract description 19
- 230000000996 additive effect Effects 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000001968 nicotinic acid Nutrition 0.000 claims abstract description 11
- 229960003067 cystine Drugs 0.000 claims abstract description 9
- 125000004435 hydrogen atom Chemical group [H]* 0.000 claims abstract description 7
- 229930182817 methionine Natural products 0.000 claims abstract description 7
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims abstract description 6
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 5
- 150000002814 niacins Chemical class 0.000 claims abstract description 4
- 125000003277 amino group Chemical group 0.000 claims abstract description 3
- 150000001735 carboxylic acids Chemical class 0.000 claims abstract description 3
- 125000004430 oxygen atom Chemical group O* 0.000 claims abstract description 3
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims abstract description 3
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims abstract 3
- 235000013312 flour Nutrition 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 23
- 241000209140 Triticum Species 0.000 claims description 21
- 235000021307 Triticum Nutrition 0.000 claims description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 15
- 239000011664 nicotinic acid Substances 0.000 claims description 7
- 229960003512 nicotinic acid Drugs 0.000 claims description 7
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims description 6
- 229940037003 alum Drugs 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 claims description 5
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 claims description 4
- CKLJMWTZIZZHCS-UWTATZPHSA-N D-aspartic acid Chemical compound OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 235000011126 aluminium potassium sulphate Nutrition 0.000 claims description 4
- 229960005261 aspartic acid Drugs 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 229940050271 potassium alum Drugs 0.000 claims description 4
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 claims description 4
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 235000011124 aluminium ammonium sulphate Nutrition 0.000 claims description 3
- LCQXXBOSCBRNNT-UHFFFAOYSA-K ammonium aluminium sulfate Chemical compound [NH4+].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O LCQXXBOSCBRNNT-UHFFFAOYSA-K 0.000 claims description 3
- 235000013922 glutamic acid Nutrition 0.000 claims description 3
- 239000004220 glutamic acid Substances 0.000 claims description 3
- 235000005152 nicotinamide Nutrition 0.000 claims description 3
- 239000011570 nicotinamide Substances 0.000 claims description 3
- 229940099402 potassium metaphosphate Drugs 0.000 claims description 3
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- PGNYNCTUBKSHHL-UHFFFAOYSA-N 2,3-diaminobutanedioic acid Chemical compound OC(=O)C(N)C(N)C(O)=O PGNYNCTUBKSHHL-UHFFFAOYSA-N 0.000 claims description 2
- SQERDRRMCKKWIL-UHFFFAOYSA-N 2-hydroperoxy-2-oxoacetic acid Chemical compound OOC(=O)C(O)=O SQERDRRMCKKWIL-UHFFFAOYSA-N 0.000 claims description 2
- KPGXRSRHYNQIFN-UHFFFAOYSA-N 2-oxoglutaric acid Chemical compound OC(=O)CCC(=O)C(O)=O KPGXRSRHYNQIFN-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- KHPXUQMNIQBQEV-UHFFFAOYSA-N oxaloacetic acid Chemical compound OC(=O)CC(=O)C(O)=O KHPXUQMNIQBQEV-UHFFFAOYSA-N 0.000 claims description 2
- 235000019828 potassium polyphosphate Nutrition 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 2
- OFGGQYSZSZKHSO-JLAZNSOCSA-N (2S)-3-amino-2-[(1S)-1,2-dihydroxyethyl]-4-hydroxy-2H-furan-5-one Chemical compound O=C1C(O)=C(N)[C@H](O1)[C@@H](O)CO OFGGQYSZSZKHSO-JLAZNSOCSA-N 0.000 claims 1
- 230000001976 improved effect Effects 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000000463 material Substances 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 235000010323 ascorbic acid Nutrition 0.000 description 8
- 239000011668 ascorbic acid Substances 0.000 description 8
- 238000004904 shortening Methods 0.000 description 8
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 239000008384 inner phase Substances 0.000 description 6
- 239000008385 outer phase Substances 0.000 description 6
- 239000012071 phase Substances 0.000 description 6
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 5
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 5
- 235000020960 dehydroascorbic acid Nutrition 0.000 description 5
- 239000011615 dehydroascorbic acid Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000012180 bread and bread product Nutrition 0.000 description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000006109 methionine Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000004158 L-cystine Substances 0.000 description 3
- 235000019393 L-cystine Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000004470 DL Methionine Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000019270 ammonium chloride Nutrition 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- JUNWLZAGQLJVLR-UHFFFAOYSA-J calcium diphosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])(=O)OP([O-])([O-])=O JUNWLZAGQLJVLR-UHFFFAOYSA-J 0.000 description 2
- 235000019821 dicalcium diphosphate Nutrition 0.000 description 2
- 229910000393 dicalcium diphosphate Inorganic materials 0.000 description 2
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241001270131 Agaricus moelleri Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Malonic acid Chemical compound OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 150000001991 dicarboxylic acids Chemical class 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- UPDATVKGFTVGQJ-UHFFFAOYSA-N sodium;azane Chemical compound N.[Na+] UPDATVKGFTVGQJ-UHFFFAOYSA-N 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/28—Organic sulfur compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Improved effects in the quality or appearance of bread and ease of handling the dough are obtained when (a) L-ascorbic acid and (b) an additive selected from divalent carboxylic acids having the general formula <IMAGE> (wherein, n is 0 or 1, X denotes hydrogen atom, amino group or hydroxyl group, Y represents amino or hydroxyl group, and each of Z and Z' is hydrogen atom; or Z and X and/or Z' and Y represent in a combined form an oxygen atom) and the salts thereof, cystine, methionine, alums and nicotinic acids is added to the dough.
Description
SPECIFICATION
Method for producing bread
This invention relates to a production method of breads which are of good quality.
There have conventionally been attempts to increase the volume of a bread to improve the appearance of the inner and outer layers of the bread and simultaneously to improve its taste. For such a purpose, for example L-ascorbic acid is added to dough. By the employment of such additive, it is possible to increase the volume of bread to a certain extent but such an additive is not satisfactory in terms of the quality of bread to be obtained and production process.
As a result of extensive investigation, we have found that breads of extremely good quality can be obtained by employing in combination (a) a
L-ascorbic acid and (b) an additive selected from divalent carboxylic acids having the general formula
(wherein, n isO or 1, X denotes hydrogen atom, amino group or hydroxyl group, Y represents amino or hydroxyl group, and each of Z and Z' is hydrogen atom; or Z and X and/or Z' and Y represent in a combined form an oxygen atom) and the salts thereof, cystine, methionine, alums and nicotinic acids.
In the present specification, the term "bread" is used to mean those obtained by baking or frying in oil a dough, which have been prepared in advance by mixing wheat flour, bread yeast, water and the like as well as optionally other materials as required.
It may also include those containing, besides the above materials, other grains than wheat flour, for example rye flour.
Specifically speaking, the term "bread" used herein includes not only pullman type (flat-top) loafbread, English type (open-top) loafbread, roll bread, milk bread, French bread, and butter roll, but also cake bread such as bread filled with various jam, bun filled with sweet bean paste, loafbread containing raisin, bread containing egg and bun filled with cream paste, bread containing cereal flour other than wheat flour such as rye bread, rice bread, and unpolished rice bread and whole wheat flour bread, and those fermented by yeast such as rusk, cracker and steamed bun filled with various fillers such as bean paste or cooked meat and vegetable mixture.
The term "a L-ascorbic acid" used in this specification means to include L-ascorbic acid, dehydroascorbic acid ortheirsalts. Such is incorporated in a dough at a proportion of 3-30 ppm of the weight of wheat flour, more suitably, 5-15 ppm. No desirable effect will be brought about with a proportion less than the above range, and no substantial increase in effect will be expected even if more L-ascorbic acid is added than the above range.
Among dicarboxylic acids represented by the general formula (1), there are malic acid, a-ketoglutaric acid, tartaric acid, asparagic acid, glutamic acid hydroxy-oxalic acid, oxo-succinic acid, diaminosuccinic acid, y-hydroxyglutamic acid and their salts such as for example sodium salts and potassium salts. Asparagic acid, glutamic acid and tartaric acid are particularly preferred. Such a dicarboxylic acid is suitably added in a proportion of 5-60 ppm of the weight of wheat flour, more preferably 10-40 ppm.
Cystine or methionine can be suitably used in a proportion of 5-80 ppm, and more preferably 15-50 ppm, to the weight of wheat flour.
Suitable as an alum is potassium alum, burnt alum or burnt ammonium alum, which can be suitably used in a proportion of 10-60 ppm and more preferably 20-40 ppm to the weight of wheat flour. Such alums may be used jointly with a polymerized phosphate, such as potassium pyrophosphate, sodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate or sodium metaphosphate, which amounts to 3-60 ppm and preferably 5-30 ppm to the weight of wheat flour. It has been recognized that the additional use of such polymerized phosphate further promotes the effect attained by use of an L-ascorbic acid and an alum.
Among nicotinic acids suitable for the present invention are included nicotinic acid and the salts thereof and nicotinic acid amide. Such nicotinic acid in the general term is used in a proportion of 5-70 ppm and preferably 20-50 ppm.
In each case, no desirable effects will be seen below the lower limit of the respectively defined proportion. Beyond the upper limit of the proportion, the dough will become stickier and the volume of the dough will not be increased since the use of such an excess amount prevents the formation of gluten in the dough.
The above additives may be mixed and kneaded sufficiently during the kneading of a dough. If a sponge method is employed, it is preferable to add to the sponge dough at least either one of L-ascorbic acid and the other additive, and more preferably both of the additives.
According to the method of the present invention, it is possible to obtain bread of which volume is sufficiently large, and of which inner 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 a dough is easy as the dough is not excessively sticky. The effectiveness of such additives become more apparent where no oxydizing agent is employed in the dough.
Now, the effectiveness of the present invention will be described below.
Test 1
Various bread products were produced in accordance with a straight method by adding the additives in Table I to the below-described basic compos
ition. The yeast food as referred to consists of calcium carbonate, calcium sulfate, ammonium chloride, calcium monophosphate, calcium diphos
phate, malted rice, malt enzyme and starch.
Basic composition
Wheatflour 300 g Yeast 69 Yeastfood 0.3g Sugar 15 9
Salt 69 Shortening 129 Water 219 cc
Table / Additives (each proportion is expressed in terms of amount per the weight of flour)
Potassium
L-ascorbic Asparagic Glutamic hydrogen
acid (ppm) acid (ppm) acid (ppm) tartrate
(ppm)
Present invention (1) 6 15 - - Present invention (2) 6 - 30
Present invention (3) 6 - - 15
Control
(No additives) - - - - Comparison (1) 6 - -
Comparison (2) 15 - -
The bread products obtained were compared in volume, inner phase, outer phase and texture.The results are shown in Table II, in which each of the symbols denotes as follows:
OO Very good
O Good
X Slightly poor (of no commercial value)
XX Poor (of no commercial value)
XXX Very poor (of no commercial value) Table Volume Inner phase Outer phase Texture
(cc)
Present invention (1) 2030 0 0 OO
Present invention (2) 2010 0 0 0
Present invention (3) 2030 0 0 OO
Control (No additive) 1890 XXX XXX XXX
Comparison (1) 1990 XX X XX
Comparison (2) 2000 XX X XX
Test2
Various bread products were produced by a straight dough method by combining a sponge dough of the below-described sponge dough formula with materials of the below-described breadmaking formula and the additive indicated in Table
Ill. The yeast food used was same as in Test 1.
Sponge dough formula
Wheat flour 1400 g
Yeast 40 g
Yeastfood 2g Water 800 cc
Bread-making formula
Wheatflour 600 g Salt 40 g
Sugar 120 g Margarine 40 g
Shortening 609 Powdered milk 40 g
Water 520 cc
Table III
Sponge Straight dough dough Additive method method Present invention (4) Ascorbic acid 10 ( invention ) Lcystine 30 Present invention (5) fAscorbic acid 30 L-cystine 30 Present invention (6) Ascorbic acid 10 Present invention (7) #Ascorbic acid 20 DL-methionine 45 Control (No additive) - - Comparison (3) Ascorbic acid 10 alone Comparison (4) Cystine alone 30 (Note) All the amounts are expressed in terms of ppm to the weight of wheat flour. 20
The thus produced bread products were compared in volume, inner phase, outer phase and texture. The results are shown in Table IV, in which the symbols have the same denotation as defined above.
Table IV
Outer Inner
Volume phase phase Texture
Present invention (4) 2140 0 0 00
Present invention (5) 2090 0 0 0
Present invention (6) 2100 0 0 0
Present invention (7) 2070 0 0 0
Control 1900 XXX XXX XXX
Comparison (3) 1990 X XX X
Comparison (4) 1950 X XX X
Test3
Various baked products were prepared by a straight dough method by adding the additives in
Table V to the below-indicated basic composition.
Basic composition
Wheatflour 300 g
Yeast 6g
Sugar 9g Salt 4.5 g
Shortening 6 g
Water 222 cc
Table V
L-ascorbic Ammonium Sodium
acid alum metaphosphate
Present invention (8) 6 20 10
Present invention (9) 6 20
Control - - Comparison (5) 6 - 10
Comparison (6) 6
Comparison (7) - 20
Comparison (8) - - 10
The baked products thus obtained were compared in volume, inner phase, outer phase and texture. The results are shown in Table Vl, in which the symbols have the same denotation as defined above.
Table VI
Volume Inner Outer
(cc) phase phase Texture
Present invention (8) 1960 00 0 00
Present invention (9) 1910 0 0 0
Control 1780 XXX XXX XXX
Comparison (5) 1860 XX XX XX
Comparison (6) 1860 XX XX XX
Comparison (7) 1800 XX XXX XX
Comparison (8) 1790 XX XXX XXX
Test4
Various baked products were produced by a sponge dough method by combining the sponge dough having the sponge dough formula of Test 2 and the dough of the bread-making formula of Test 2 with the additives in Table VII.
Table Vll Sponge dough Straight Additive method method Ascorbic invention (10) Ascorbic acid 10 Present invention (10) Nicotinicadd 40 Present invention (11) Ascorbic acid 10 Nicotin icacid (11) . Nicotinic acid - 40 Ascorbic invention(l2)Ascorbic acid acid - 10 Present invention(1 2) Nicotinic acid 40 Control (No additive) Comparison (9) Ascorbic acid 10 alone Comparison (10) Nicotinic acid 40 alone
The baked products obtained were compared in volume, inner phase, outer phase and texture. The results are shown in Table VIII, in which the symbols have the same denotations as defined above.
Table VIII Inner Outer
Volume phase phase Texture
Present invention (10) 1980 0 0 00
Presentinvention(11) 1940 0 0 0
Present invention (12) 1920 0 0 0
Control 1800 XXX XXX XXX
Comparison (9) 1890 X XX X
Comparison (10) 1820 XX XXX XX
Now, the present invention will be described in rnore detail by way of examples.
Example 1
Materials in the below-described sponge dough formula were kneaded and then to the thus kneaded dough 20 mg of L-ascorbic acid and 60 mg of
asparagic acid were added and thereafter kneaded
further. The thus obtained dough was allowed to
ferment at 27 C for 4 hours. To the thus fermented
sponge dough, were added the mixture of the
below-described bread-making formula and knead
ing was carried out.
Bread-making formula
Wheat flour 600 g
Salt 40 g
Sugar 120 g
Margarine 40g Shortening 60g Powdered milk 40g Water 520 cc
Bread-making conditions
Floortime 20 minutes
Bench time 20 minutes
Drier 37"C, 35 minutes
Loaf bread was produced in accordance with the following bread-making conditions.
Sponge dough formula
Wheat flour 1400 g
Bread yeast 40 g
Yeastfood 2 g
Water 800 cc
Baking 2000C, 30 minutes
Example 2
To the sponge dough of Example 1, was added and kneaded 14 mg of dehydro-ascorbic acid. The sponge dough was allowed to ferment for 4 hours at 27 C. To the sponge dough, were added the mixture
of the bread-making formula of Example 1 and 34
mg of sodium glutamate. After kneading the mixture
and following the bread-making conditions of
Example 1, loaf bread was obtained.
Example 3
Materials in the below-described bread-making formula were kneaded and then to the thus kneaded dough 1.8 mg of L-ascorbic acid and 9 mg of
L-cystine were added and thereafter kneaded further. The thus obtained dough was treated according to the bread-making conditions described below thereby to obtain loaf bread.
Bread-making formula
Wheat flour 300 g
Yeast 6g Yeast food 0.3 g Sugar 159 Salt 6g Shortening 129 Water 219 cc
Bread-making conditions
First fermentation 75 minutes at 27"C Second fermentation 25 minutes at 27"C Drier 50 minutes at 35"C Baking 35 minutes at 2000C
Example 4
To a sponge dough of the below-indicated sponge dough formula 50 mg of dehydro-ascorbic acid and 150 mg of L-cystine were added. The resulting sponge dough was allowed to ferment for 4 hours at 250"C. To the mass, a mixture of the below-indicated bread-making formula was added and then kneaded further.The thus obtained dough was treated by for lowing the bread-making conditions to obtain confectionary bread.
Sponge dough formula
Wheat flour 3500 g
Yeast 125g Yeast food 5 9 Water 1950 cc
Bread-making formula
Wheat flour 1500 g
Sugar 750 g Salt 70 g
Shortening 250 g
Defatted milk powder 100 g
Water 780 cc
Bread-making conditions
Floortime 10 minutes
Bench time 15 minutes
Drier 50 minutes at 38"C Baking 10 minutes at 210 C Example 5
Materials in the bread-making dough formula of
Example 3 were kneaded together, added with 3.0 mg of L-ascorbic acid and 13.5 g of DL-methionine, and then kneaded further. The resulting dough was treated by following the bread-making conditions of
Example 3 thereby to obtain loaf bread.
Example 6
To a sponge dough of the below-indicated sponge dough formula, 20 mg of L-ascorbic acid, 60 mg of ammonium alum and 30 mg of potassium metaphosphate were added and kneaded together.
The resulted mass was allowed to ferment for 4 hours at 27"C. To the thus obtained sponge dough, materials in the bread-making formula were added and kneaded together. The total dough was treated by following the below-indicated bread-making conditions thereby to obtain loaf bread. The yeast food as referred to below consists of calcium carbonate, calcium sulfate, ammonium chloride, calcium diphosphate, malted rice, malt enzyme and starch.
Sponge dough formula
Wheatflour 1400g Yeast 40 g
Yeastfood 29 Water 800 cc
Bread-making formula
Wheatflour 600 g Salt 40 g
Sugar 120 g Margarine 40 g
Shortening 60 g
Milk powder 40g Water 520 cc
Bread-making conditions
Floor time 20 minutes
Bench time 20 minutes
Drier 50 minutes at 380C
Baking 30 minutes at 200"C Example 7
To a dough of the bread-making formula of Example 3, 1.8 mg of dehydro-ascorbic acid, 7.5 mg of potassium alum and 9 mg of potassium pyrophosphate were added and kneaded together. The dough thus obtained was fermented and baked according to the below-indicated bread-making conditions thereby to obtain loaf bread.
Bread-making conditions
First fermentation 90 minutes at 27"C Second fermentation 30 minutes at 27"C Drier 41 minutes at 35"C Baking 35 minutes at 200"C Example 8
To a dough of the bread-making formula of Example 7,3 mg of L-ascorbic acid and 10.5 mg of burnt alum were added. The dough was worked in the same way as in Example 7 thereby to obtain bread.
Example 9
To a sponge dough of the sponge dough formula of Example 6, 25 mg of L-ascorbic acid and 50 mg of potassium alum were added and kneaded well. The dough was allowed to fermentfor4 hours at27 C, and then added with materials in the bread-making formula of Example 6 and sodium metaphosphate (20 mg). After kneading, the dough was treated by following the bread-making conditions of Example 6.
Example 10
Materials in the bread-making dough of Example 3 were kneaded together, added with 2 mg of
L-ascorbic acid and 6 mg of nicotinic acid amide, and then kneaded further. The resulted dough was are ated by following the bread-making conditions as mentioned in Example 3, thereby to obtain loaf bread.
Example 11
To a sponge dough of the below-indicated sponge dough formula, 50 mg of dehydro-ascorbic acid and 40 mg of nicotinic acid were added and then kneaded together. The resulting dough was allowed to ferment for 4 hours at 25"C, and materials in the below-indicated bread-making formula were added thereto. After kneading, the total dough was treated by following the below-indicated bread-making conditions thereby to obtain pullman type bread.
Sponge dough formula
Wheatflour 1400g Yeast 40 g
Yeastfood 29 Water 800 cc
Bread-making formula
Wheatflour 600 g Sugar 60 g
Glucose 40g Salt 40 9 Shortening 80 g Defatted milk powder 40 g
Egg white 40 g
Molt 1g
Water 500 cc
Bread-making conditions
Floor time 10 minutes
Bench time 15 minutes
Drier 45 minutes at 37"C Baking 40 minutes at 200"C
Claims (12)
1. A method for producing bread, which comprises kneading a dough together with (a) a
L-ascorbic acid and (b) an additive selected from divalent carboxylic acids having the general formula
(wherein, n isO or 1, X denotes hydrogen atom, amino group or hydroxyl group, Y represents amino or hydroxyl group, and each of Z and Z' is hydrogen atom; or Z and X and/or Z' and Y represent in a combined form an oxygen atom) and the salts thereof, cystine, methionine, alums and nicotinic acids allowing the thus kneaded dough to ferment, and then baking the thus fermented dough.
2. A method according to claim 1, wherein said
L-ascorbic acid (a) is L-ascorbic acid or its salt or
L-ascorbic acid amide, and it is incorporated into the dough atthe proportion of 3 to 30 ppm and preferably 5 to 15 ppm to the weight of wheat flour.
3. A method according to claim 1, wherein said additive (b) is one member selected from malic acid, a-ketoglutaric acid, tartaric acid, asparagic acid, glutamic acid, hydroxy-oxalic acid, oxo-succinic acid, diamino-succinic acid, y-hydroxy-glutamic acid and their salt, and it is incorporated into the dough at the proportion of 5 to 60 ppm and preferably 10 to 40 ppm to the weight of wheat flour.
4. A method according to claim 1, wherein said additive (b) is cystine or methionine and it is incor
porated into the dough at the proportion of 5 to 80
ppm and preferably 15 to 50 ppm to the weight of wheat flour.
5. A method according to claim 1, wherein said
additive is one member selected from potassium
alum, burnt alum and burnt ammonium alum, and it is incorporated into the dough atthe proportion of 10 to 60 ppm and preferably 20 to 40 ppm to the weight of wheat flour.
6. A method according to claim 5, wherein a polymerized phosphate is further incorporated as an additional additive into the dough.
7. A method according to claim 6, wherein said polymerized phosphate is one member selected from potassium pyrophosphate, sodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate and sodium metaphosphate, and it is used in an amount of 3 to 60 ppm and preferably 5 to 30 ppm to the weight of wheat flour.
8. A method according to claim 1, wherein said additive (b) is one member selected from nicotinic acid and the salts thereof and nicotinic acid amide, and it is incorporated into the dough at the proportion of 5 to 70 ppm and preferably 20 to 50 ppm to the weight of wheat flour.
9. A method according to any one of the preceding claims, which method is carried out according to a sponge dough method or a straight dough method.
10. A method for producing bakery products by yeast fermentation of a dough containing L-ascorbic acid and an additive (b) defined in claim 1, substantially as hereinbefore described.
11. A method according to claim 1, substantially as described hereinbefore with reference to any one experiment of the Examples.
12. Bakery products when obtained by a process claimed in any preceding claim.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10509078A JPS5534031A (en) | 1978-08-28 | 1978-08-28 | Breads making methods |
JP10509178A JPS5534032A (en) | 1978-08-28 | 1978-08-28 | Breads making methods |
JP12535078A JPS5550842A (en) | 1978-10-11 | 1978-10-11 | Breads making method |
JP12534978A JPS5550841A (en) | 1978-10-11 | 1978-10-11 | Breads making method |
Publications (2)
Publication Number | Publication Date |
---|---|
GB2030843A true GB2030843A (en) | 1980-04-16 |
GB2030843B GB2030843B (en) | 1983-03-30 |
Family
ID=27469286
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB7929614A Expired GB2030843B (en) | 1978-08-28 | 1979-08-24 | Method for producing bread |
Country Status (2)
Country | Link |
---|---|
CA (1) | CA1109727A (en) |
GB (1) | GB2030843B (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4374150A (en) | 1980-06-23 | 1983-02-15 | Cain Food Industries, Inc. | Urea yeast food for baking |
EP0282038A1 (en) * | 1987-03-12 | 1988-09-14 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
-
1979
- 1979-08-24 GB GB7929614A patent/GB2030843B/en not_active Expired
- 1979-08-24 CA CA334,416A patent/CA1109727A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4374150A (en) | 1980-06-23 | 1983-02-15 | Cain Food Industries, Inc. | Urea yeast food for baking |
EP0282038A1 (en) * | 1987-03-12 | 1988-09-14 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
Also Published As
Publication number | Publication date |
---|---|
CA1109727A (en) | 1981-09-29 |
GB2030843B (en) | 1983-03-30 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
732 | Registration of transactions, instruments or events in the register (sect. 32/1977) | ||
PE20 | Patent expired after termination of 20 years |
Effective date: 19990823 |