JP2003116451A - Method for baking bread and improving agent for breadmaking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for baking bread having excellent mechanical resistance, suppressed aging and caving, and excellent taste and flavor in a breadmaking method using a machine, and to provide an improving agent for breadmaking. SOLUTION: The method for baking bread comprises compounding bread dough with a fractionated material mainly composed of gliadin of wheat protein, α-amylase and hemicellulase. The improving agent for breadmaking is mainly composed of these additives.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing bread and a bread-making improving agent.

[0002]

2. Description of the Related Art The medium seed method is generally used as a large-scale bread-making method using a machine, and since a bread-making machine is used,
Emulsifiers and dough improvers are often used to supplement the mechanical suitability of bread dough. However, the chemically-synthesized emulsifier and the dough improving agent are factors that reduce the original flavor of wheat and thus the flavor of bread.

Further, in recent years, the number of consumers who dislike bread containing an emulsifier or a synthetic food additive has increased, and there has been an increasing demand for bread composed of natural ingredients as much as possible. From the above viewpoints, the present inventors previously proposed using a fraction containing wheat protein gliadin as a main component instead of yeast food and an emulsifier (Japanese Patent Application No. 10-299131).

[0004]

However, when gliadin is added, the same action as yeast food and an emulsifier is obtained, and aging is slow, and the original flavor of wheat flour can be utilized, but sufficient mechanical resistance is obtained. When added in a large amount for the purpose of playing, the odor of protein derived from gliadin may be felt uncomfortable in bread with a lean mixture. In addition, due to the effect of gliadin, the inner phase becomes more yellowish, which may cause a problem in breads that require whiteness in the inner phase.

Therefore, the object of the present invention is to provide a large-scale bread using a machine, which is excellent in machine resistance and has a good flavor.
It is an object of the present invention to provide a bread making method capable of producing bread with suppressed aging and such a bread making improver.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that a fraction containing gliadin as a main component extracted from wheat flour and α-amylase and hemicellulase By including it in the bread dough, the bread-making machine resistance given by the fraction containing gliadin as a main component and α-amylase and hemicellulase can be suppressed in aging and volume of the bread, and in addition, in terms of preventing caving of bread, an emulsifier. The present invention has been completed by finding that it is equivalent to or superior to the case of using B.

That is, the present invention relates to 1) a bread-making method using a machine, wherein the dough contains a fraction containing wheat protein gliadin as a main component, and α-amylase and hemicellulase. A bread method, and 2) a bread improving agent for mechanical bread, which comprises a fraction containing wheat protein gliadin as a main component and α-amylase and hemicellulase as main components.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The bread which is the subject of the present invention is, for example, bread, rolls, French bread, sweet dough, buns, confectionery bread, Danish pastry, live red, Chinese bun, bread crumbs, etc. Can be mentioned.

In the present invention, the term "baking machine" refers to a machine ordinarily used in bread making, for example, a mixer for medium seeds, a first fermentation chamber, a mixer for final doughing, various lifts,
There are a dividing machine, a rounding machine, an intermediate puller, a moulder, a panning device, a proofer, an oven, a depanner, a cooling conveyer, a slicer, a packaging machine, and a sheet line for shaping dough flowing in a sheet form. In the present invention, bread using some of these is referred to as mechanical bread.

As the emulsifier, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactylate, etc. have been conventionally generally used in machine bread.

The method for producing the fraction of wheat protein containing gliadin as a main component (hereinafter, simply referred to as "the fraction containing gliadin as a main component") used in the present invention is not limited. For example, 30 to 70% by volume aqueous ethanol solution, 30 to 60
Volume% acetone aqueous solution, acidic low concentration ethanol aqueous solution,
A method of fractionating wheat protein by using an acidic aqueous solution or the like can be mentioned. It is preferable to use an economical low-concentration ethanol aqueous solution or an acidic aqueous solution, which is highly economical.

The gliadin-based fraction used in the present invention is 50 as gliadin in the crude protein in the fraction.
It suffices if the content is at least wt%.

The method of adding the fraction containing gliadin as a main component is not limited. For example, a method of previously mixing with wheat flour, a method of adding at the time of kneading, a method of adding to this seed or a medium seed, etc. can be mentioned. The amount of addition is preferably 0.3 to 3% by weight based on the flour used. More preferably, it is a method of adding an amount of 1 to 2% by weight with respect to the flour when kneading. If it exceeds 3% by weight, the protein odor may feel uncomfortable depending on the composition of the bread, and the same applies when whiteness is required for the internal phase.

The type of α-amylase used in the present invention,
The production method, origin, etc. are not particularly limited, and examples thereof include mold origin, bacteria origin, grain origin, and the like, and preferably mold origin. The amount added is not particularly limited, but is preferably in the range of 1 to 10,000 ppm, more preferably 10 to 300 ppm with respect to the flour as a commercially available enzyme preparation.

The type of hemicellulase used in the present invention,
The manufacturing method and origin are not particularly limited. Mold-derived ones are preferably used. The addition amount is not particularly limited, but is preferably 1 to 10000 ppm, more preferably 10 to 3 ppm with respect to the flour as a commercial enzyme preparation.
It is in the range of 00 ppm.

In addition to α-amylase and hemicellulase, the enzyme may include glucoamylase, cellulase, pullulanase, protease, lipoxygenase, transglutaminase, glucose oxidase, peroxidase and the like.

The method of adding α-amylase and hemicellulase is not limited. For example, as a method of addition, a method of preliminarily mixing a mixture of a fraction containing gliadin as a main component with α-amylase and hemicellulase into flour, a method of adding during kneading, a method of adding to this species or a medium species, etc. In addition, a method in which a fraction containing gliadin as a main component and α-amylase and hemicellulase are separately added in different steps can be mentioned.

By containing the fraction containing gliadin as a main component and the α-amylase and hemicellulase, even if a small amount of the fraction containing gliadin as a main component is added, it is excellent in machine resistance, and is generally used in machine bread. Baking is possible without using the emulsifier used, and thus bread having any flavor can be produced by making use of the flavor of wheat flour. Furthermore, the aging of the obtained bread can be suppressed, the volume can be increased, and the occurrence of caving in the bread can be suppressed.

In the bread making method of the present invention, components other than the fraction containing gliadin as a main component, α-amylase and hemicellulase can be mixed. As these components, for example, gluten, gliadin, glutenin, wheat albumin, wheat globulin, milk albumin, egg white, animal and plant proteins such as casein and its degradation products, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Emulsifiers such as lecithin and enzyme-treated lecithin, guar gum, xanthan gum,
Tamarind seed gum, pectin, agar, carrageenan,
Arabinoxylan, arabinogalactan, water-soluble hemicellulose, thickening polysaccharides such as gum arabic, organic acids such as lactic acid, citric acid, malic acid, acetic acid, carbonic acid, phosphoric acid and salts thereof such as sodium, potassium, calcium and magnesium, reducing sugars , Saccharides such as oligosaccharides, sugar, maltose, trehalose, cyclodextrin, polyols, fats and oils such as fats and oils, powdered fats and oils, vitamin C, glutathione, glutathione-containing yeast extract, cysteine, cystine and other reducing agents, glycine, alanine Examples thereof include amy acids, starch and modified starches, dextrin, casein, yeast food, malt extract, and the like.

These ingredients can also be incorporated in the bread improver of the present invention.

[0021]

EXAMPLES Examples will be shown below. In the examples,% is by weight unless otherwise specified.

[Reference Example 1] 100 kg of powdered active gluten
Was dissolved and dispersed in 1000 kg of a 1% alcohol 0.5% organic acid aqueous solution (lactic acid, malic acid, and citric acid in a ratio of 10: 5: 1), and the mixture was stirred and mixed for about 1 hour, followed by continuous centrifugation. The supernatant liquid was collected with a machine (3000-6000G) and dried with a spray dryer to obtain a dry powder.

The gliadin content of the resulting dry powder was measured. The results are shown below.

[0024] Mass of crude protein in powder 82.0% Gliadin content 55.0% Gliadin content in crude protein 67.1%

However, the measurement of gliadin was carried out by measuring the extracted solid content extracted with an aqueous 70% by volume ethanol solution.

Example 1 Using the dry powder obtained in Reference Example 1 (fraction containing gliadin as a main component, abbreviated as gliadin fraction in the table), various bread making machines (mixers, Bread making tests were carried out using a dividing machine, a rounding machine, a moulder, a proofer, an oven). That is, using the blended raw materials shown in Table 1 (medium) and Table 2 (main kneading), a bread making test was performed based on the steps and conditions described below, and the bread making step and the finished bread were evaluated. . Conventional method (using emulsifier, Comparative Example 1), only α-amylase and hemicellulase (abbreviated as enzyme in the table) was added (Comparative Example 2), and only a fraction containing gliadin as a main component was added (Comparative Example 3). The bread was also tested at the same time.

[0027]

[Table 1] (Combination table) Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Strong wheat flour 70% 70% 70% 70% Yeast 2 2 2 2 Yeast food 0.1 0.1 0.1 0.1 Emulsifier-0.3- Water 40 40 40 40

[0028]

[Table 2] (Compounding table) Example 1 Comparative example 1 Comparative example 2 Comparative example 3 Strong wheat flour 30% 30% 30% 30% Salt 2 2 2 2 Sugar 6 6 6 6 Nonfat dry milk 2 2 2 2 Margarine 6 6 6 6 Water 25 25 25 25 Gliadin Fraction 1 − − 3.5 Enzyme * 50ppm − 50ppm − *: DANISCO CULTOR, GRINDAMYL (registered trademark) A1000 (α-amylase) 25ppm + H121 (hemicellulase) 25ppm

Process and Conditions Medium Mixing Mixer for horizontal 3 bags L-3 minutes, H-2 minutes, kneading temperature 24 ° C. Primary fermentation temperature 27 ° C., humidity 75%, 4 hours Main kneading mixing 3 horizontal bags Mixer for use L-3 minutes, H-3 minutes, oil and fat input, L-3 minutes, H-5 minutes Kneading temperature 27 ° C floor 15 minutes, room temperature standing splitting splitting machine use, 220 g splitting rounding umbrella type rounding machine bench 18-minute shaping Using Mulder, U-shaped shaping 1) Packing 3.5 U-shaped pieces (800 g) in a 3,000 cc edible case and firing in a mountain type 2) Packing 6 U-shaped dies in a 5880 cc edible case (1320g) and baked with Pullman type Temperature 38 ° C, humidity 85%, 50 minutes baking Fixed oven use, 220 ° C, 40 minutes cooling Room temperature 90 minutes cooling After packaging in polyethylene bag

In the bread making test, the state of the dough was observed during the steps of the rounding machine and the moulder in order to compare the mechanical resistance in the bread making process. The observation results are shown below.

Observation result of mechanical resistance in each step (rounding step) Example 1: Addition of a fraction containing gliadin as a main component and α-amylase and hemicellulase makes the dough smooth and imparts extensibility. As compared with Comparative Example 1, the dough rolled into a spherical shape. Comparative Example 1: No particular problem Comparative Example 2: The dough was sticky and the shape of the rolled dough was not uniform. Comparative Example 3: By adding the fraction containing gliadin as a main component, the dough became smooth and the extensibility was imparted. Therefore, the dough rolled into a shape similar to that of Comparative Example 1.

(Moulder process) Example 1: The dough can be stretched thinner than Comparative Example 1,
Improved mechanical resistance. Comparative Example 1: No particular problem Comparative Example 2: Since the dough was sticky, the amount of hand powder used had to be increased, and the dough surface was roughened. Comparative Example 3: The dough can be thinly stretched in the same manner as in Comparative Example 1, and there is no problem in mechanical resistance.

The baking loss and specific volume of the mountain loaves baked in the bread-making test were measured immediately after the baking (Table 3), and the pullman-type loaf was observed for caving after cooling (Table 4) and the taste test (Table 3). 5) and physical properties were measured (Table 6).

[0034]

[Table 3] Example 1 Comparative example 1 Comparative example 2 Comparative example 3 Burn-down rate (%) 12.3 12.0 12.0 11.5 Volume (cm ³ ) 3630 3360 3250 3370 Height (mm) 165 160 155 160 Specific volume (cm ³ / g) 5.2 4.8 4.6 4.8 The volume and height were measured using a three-dimensional volume measuring instrument.

From the observation results of mechanical resistance and Table 3, the products of the present invention have higher values in volume, height and specific volume than Comparative Examples 1 to 3 and are excellent in volume up property and excellent in mechanical resistance. I understand.

[0036]

[Table 4] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Caving incidence 0/24 2/24 24/24 0/24 Note: The numerator of the caving incidence is on both sides (24 Number of observed cavings in

As can be seen from Table 4, caving occurred in Comparative Examples 1 and 2, whereas caving did not occur in the products of the present invention.

The results of the taste test conducted as a sample by slicing Pullman type bread on the day after production are shown below (Table 5 and general evaluation comments). For the evaluation, the softness, moistness, melting in the mouth, and flavor of the internal phase of the bread were evaluated using a five-point rating method (good (5), good)
(4), normal (3), slightly bad (2), bad (1)), and the results are shown as the average value of 8 panelists.

[0039]

(Table 5) (Sensory Evaluation) Example 1 Comparative Example 1 Comparative Example 3 Softness 4.8 4.5 4.6 Moisture 4.9 4.0 4.3 Melting in the mouth 4.9 1.3 4.5 Flavor 4.7 1.2 3.0

Comprehensive Evaluation Example 1 Internal phase: Crumb color is glossy white. Sudachi is uniform and has a thin film, extending vertically and feeling like a straight line. The texture is soft and smooth. Texture: It melts in the mouth and is soft. Has a fermented odor and sweetness,
Good.

Comparative Example 1 Internal phase: Sudachi is uniform, but fine, and it has no round marks and no momentum. Soft to the touch, but poorly restored. Texture: Soft, but melts poorly in the mouth and becomes dumb in the mouth. An offensive odor such as an acid odor is felt and the flavor of wheat flour is weak.

Comparative Example 3 Internal phase: Crumbs are slightly yellowish. Sudachi is uniform and stretches vertically and has momentum. It is soft to the touch and has good restorability. Texture: It melts in the mouth and is soft. Compared to Example 1, the fermentation odor is small and the odor seems to be derived from gliadin.

As an evaluation of the aging degree, the physical properties of pullman type bread were measured. That is, Table 6 shows the change over time in the compressive stress of the internal phase. The packaged sample has a temperature of 22-26 ° C.
25m from the uniform internal phase of the bread
Twelve samples with a size of m × 25 mm × 25 mm were prepared and used for the measurement. The smaller the compressive stress is, the softer it is, indicating that aging is suppressed.

[0044]

[Table 6]

As shown in Table 6, in Example 1, the internal phase was made significantly softer than in the conventional method (Comparative Example 1) and Comparative Example 3,
Aging (hardness) was suppressed.

The compression stress of the inner phase was measured under the following conditions. Device: RE-3305 manufactured by Yamaden Co., Ltd. Plunger: Cylindrical shape with a diameter of 40 mm Compressibility: 70% of sample thickness Compression speed: 1 mm / s Measurement: Compressive stress (N / m ^{2 at} 50% compression rate) )

As can be seen from the above results, the product of the present invention is
It has excellent mechanical resistance in the baking process, burn-down rate, specific volume,
The quality was superior to the conventional product (Comparative Example 1) in all of the caving, the taste test, and the physical properties (suppression of aging).

[0048]

INDUSTRIAL APPLICABILITY According to the present invention, a fraction containing gliadin as a main component and α-amylase and hemicellulase are used in place of the emulsifier, which has been indispensable in the conventional mechanical baking method capable of mass production. When added to the dough, a dough with good mechanical resistance can be obtained, so that the product has a voluminous, soft texture, is slow in aging, and can be used to produce a delicious bread utilizing the flavor of flour.

Continued front page    (72) Inventor Shigeharu Abe             4 Kirihara Town, Fujisawa City, Kanagawa Prefecture             Shikiri Shonan Factory (72) Inventor Mizuo Yajima             20-3 Kodenmacho Nihonbashi, Chuo-ku, Tokyo             Inside Sama Kasei Co., Ltd. (72) Inventor Mikio Furuhashi             20-3 Kodenmacho Nihonbashi, Chuo-ku, Tokyo             Inside Sama Kasei Co., Ltd. (72) Inventor Chiaki Arai             20-3 Kodenmacho Nihonbashi, Chuo-ku, Tokyo             Inside Sama Kasei Co., Ltd. (72) Tomoko Shibata, Inventor             20-3 Kodenmacho Nihonbashi, Chuo-ku, Tokyo             Inside Sama Kasei Co., Ltd. F-term (reference) 4B032 DB01 DK21 DK51 DL08

Claims (2)

[Claims] 1. A bread making method using a machine, wherein the bread dough contains a fraction containing wheat protein gliadin as a main component, and α-amylase and hemicellulase. 2. A bread improving agent for mechanical bread, which comprises a fraction containing wheat protein gliadin as a main component, and α-amylase and hemicellulase as main components.