JP2003169593A - Dough for bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a dough for bread, capable of giving an excellent voluminous feeling and food feeling to the bread, even when rice flour having many problems is used in producing the bread by mixing with wheat flour. <P>SOLUTION: This dough for the bread contains the rice flour for the bread and starch having a gelatinization initiation temperature of 52-60°C, wherein the dough is compounded from the starch having the gelatinization initiation temperature of 52-60°C in an amount of 1-30 wt.% based on the weight of the rice flour for the bread. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to bread dough.

[0002]

BACKGROUND OF THE INVENTION Rice flour has been conventionally used as a raw material for dumplings and rice confectionery, but in recent years, rice flour has been used as a substitute for wheat flour as a means of effectively utilizing surplus rice. It has been attempted to be widely used in the field of use of flour such as noodles and flour confectionery.

Rice flour has a complex starch grain size and an irregular grain size, and is surrounded by a strong cell wall tissue, and therefore has a very narrow range of use and is difficult to be used as a complete substitute for wheat flour. Met. When rice flour is used as an alternative to wheat flour for bread dough, gluten is mixed to increase the volume of the product, but rice flour has a high gelatinization temperature and a high water absorption rate, so compatibility with gluten is high. It was very bad, and there was a problem that the fabric was cut off or the waist was significantly broken due to poor shape retention of the fabric. Therefore, when rice flour is used as a substitute for wheat flour, it has been used only in a small amount.

As a method for solving such a problem, a rice raw material obtained by treating a rice raw material with a macerating enzyme and then milling it is blended with starch, a polysaccharide other than cellulose, gluten, etc. No. 287652), rice raw material was dipped in an aqueous solution containing an enzyme such as hemicellulase, pectinase, pectinesterase, etc., and then finely pulverized to which active gluten was added.
8468), sodium citrate, sodium lactate,
After dipping rice raw material in an organic acid aqueous solution such as sodium malate or sodium acetate, and then milling the resulting rice flour with vital gluten or the like and using it as a raw material for bread, cake, etc. (Japanese Patent Laid-Open No. 2000-175636) Etc. have been proposed.

However, when bread is produced using rice flour for bread, which is made by mixing gluten with the rice flour milled by the above-mentioned method, the pot spreads poorly, the volume after baking is not sufficient, and the flavor and texture are poor. There was a problem such as.

As a result of intensive studies to solve the above-mentioned problems of the prior art, the present invention uses rice flour for bread and starch having a gelatinization starting temperature within a specific range, so that it can be used without using wheat flour. The inventors have found that bread with excellent properties can be produced and completed the present invention.

[0007]

That is, the bread dough of the present invention is a bread dough containing rice flour for bread and starch having a gelatinization starting temperature of 52 to 60 ° C., and the gelatinization starting temperature is 52. Starch at -60 ° C is 1 to 30 times the weight of rice flour for bread.
It is characterized by being blended in a weight percentage. The bread dough of the present invention is preferably prepared by dispersing starch having an gelatinization starting temperature of 52 to 60 ° C. in edible oil and fat and blending it.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the rice flour for bread has improved compatibility with gluten, that is, the grain size of rice flour is small, the angle of repose is small, and the wettability with water is large. It is what I had. For example, JP-A-4-
287652, JP-A-5-68468, JP-A-200
Examples include rice flour obtained by finely pulverizing a rice raw material by the method described in 0-175636, etc., and gluten such as vital gluten. More specifically, trade names “Powder Rice A General” and “Powder Rice A Bread” manufactured by Niigata Flour Milling Co., Ltd. may be mentioned. Further, a product of "Sara" manufactured by Kondo Flour Milling Co., Ltd. and gluten incorporated therein can also be used as rice flour for bread in the present invention. When rice flour and gluten such as the above-mentioned "sarara" are used in combination, the mixture ratio of both is 80 to 85% by weight of rice flour,
Gluten 15-20% by weight is preferred. As gluten, plant protein such as vital gluten (active gluten) or denatured gluten can be used.

The dough of the present invention has a gelatinization starting temperature of 5
Starch at 2-60 ° C is 1-30% by weight of rice flour for bread
Must be blended, but gelatinization start temperature is 5
It is more preferable that the starch at 2 to 60 ° C. is blended in an amount of 4 to 10% by weight based on the weight of rice flour for bread. Gelatinization start temperature is 5
If the amount of starch at 2 to 60 ° C. in the bread dough is less than 1% by weight of the rice flour for bread, the dough improving effect cannot be obtained, and the dough may break, or the dough may retain its shape-retaining property. It becomes a product that is poor in quantity and has a severe breakage due to lack of volume, and if it exceeds 30% by weight, the flavor and texture of the mixed starch will appear in the product, impairing the original flavor of rice flour and the unique sticky texture. Be done. Gelatinization start temperature is 52-6
Examples of the 0 ° C. starch include wheat starch, potato starch, tapioca starch, sweet potato starch and the like, and these can be used alone or in combination of two or more.

The gelatinization initiation temperature is determined by polarization microscopy (Schoch
& Maywald, 1956). That is, a starch suspension of 0.1 to 0.2% by weight is prepared, and 1 drop of this suspension is placed on a slide glass and heated at 2 ° C./min. Micrographs are taken at 20 ° C to 5 ° C intervals, the rate of disappearance of the polarized image is counted later, the ratio (%) of gelatinized starch particles is calculated from the rate of disappearance of the polarized image, and plotted against the temperature at that time. From the ratio of gelatinized starch particles / temperature curve thus obtained, the temperature when the ratio of gelatinized starch particles was 2% was taken as the gelatinization start temperature. The temperature at which the proportion of gelatinized starch reaches 98% is the gelatinization end temperature.

The bread dough of the present invention comprises the above rice flour for bread,
In addition to starch, salt and yeast are usually added, but if necessary, sugars such as sugar, starch syrup and honey, salt, milk products such as powdered milk, butter, condensed milk and fresh cream, vegetable cream, edible Oils and fats, eggs, emulsifiers, enzymes, flavors, yeast, baking powder and the like can be added. The bread dough of the present invention has, for example, the above rice flour for bread and a gelatinization starting temperature of 5
It can be prepared by blending and kneading starch, salt, yeast, water at 2 to 60 ° C., and optionally other blends. In the bread dough of the present invention, the preferable mixing ratio of salt, yeast and water is 1 to 2.5 parts by weight of salt, 2 to 6 parts by weight of yeast and 70 to 80 parts by weight of water.

In the bread dough of the present invention, it is preferable that the starch having a gelatinization starting temperature of 52 to 60 ° C. be dispersed in edible fats and oils and blended into the bread dough. Gelatinization start temperature is 52-60 ℃
When the starch of 1 is dispersed in the edible oil and fat, it is preferable to use the edible oil and fat in an amount of 2 to 20 times that of the starch. In order to disperse the starch in the edible oil / fat, it is possible to employ a method in which the edible oil / fat is heated and melted, and the starch is added thereto, followed by quenching and mixing.
At this time, an emulsifier, a fragrance, etc. may be blended in the edible oil and fat, if necessary. By dispersing starch having a gelatinization starting temperature of 52 to 60 ° C. in edible oil and fat and mixing it with rice flour for bread, the dispersibility of starch in bread dough is improved, and as a result, the starch can be uniformly dispersed in the dough. It has the effect of maximizing the effect with a smaller addition amount than dispersing with starch alone, and of producing a stable dough. When starch having a gelatinization temperature of 52 to 60 ° C. is dispersed and mixed in edible oil and fat, for example, rice flour for bread, salt, yeast, water and other compounds are added and kneaded, and then starch dispersed in edible oil and fat is added. It is preferable to adopt a method of preparing bread dough by adding and kneading.

The above-mentioned edible oils and fats are usually used for margarine and shortening, for example, animal fats and oils such as beef tallow, lard, fish oil, rapeseed oil, cottonseed oil,
Vegetable oils such as corn oil, safflower oil, palm oil, palm oil, sunflower oil, peanut oil, olive oil, cabbock oil and rice bran oil, or hydrogenated oils thereof, transesterified oils, fractionated oils and the like are used. In the present invention, edible oils and fats can be used alone or in combination of two or more, and the solid fat content index (SFC) is 2 to 80 at 10 ° C and 1 to 20 ° C.
It is preferably 50 or less at 70 and 30 ° C.

After the bread dough of the present invention is prepared as described above, the bread can be manufactured by baking after undergoing steps such as fermentation, molding and aging.

[0015]

EXAMPLES The present invention will be described in more detail with reference to examples. Example 1 100 parts by weight of powder rice A (manufactured by Niigata Flour Milling Co., Ltd.), 8 parts by weight of potato starch (gelatinization start temperature 56 ° C.), 1.8 parts by weight of salt, 7 parts by weight of sugar, 3 parts by weight of skim milk powder. , 8 parts by weight of whole egg, 8 parts by weight of shortening, 3 parts by weight of yeast, and 73 parts by weight of water were mixed into a vertical mixer manufactured by Kanto Mixer Co., Ltd., and kneaded at a low speed for 3 minutes and a low speed for 12 minutes to form a dough. Prepared. After fermenting this bread dough for 10 minutes in a fermentation chamber at 27 ° C and a humidity of 75%, divide it into 400 g portions and let the dough rest for 10 minutes (bench time).
Then, it shape | molded in the one loaf type | mold and the final fermentation was carried out for 60 minutes in the proofer of 38 degreeC and 85% of humidity. Then, it was baked in an oven at 200 ° C. for 25 minutes to obtain a mountain bread. The volume of the obtained bread, the presence of broken dough, and the presence or absence of broken hips,
The change in softness with time and the overall evaluation of texture were measured by the following methods. The results are shown in Tables 1 and 2.

Volume of bread The volume of the bread after 3 hours of baking was measured.

[0017] Bread out of bread Visual observation of bread dough after baking ○ ・ No out of fabric × ・ ・ There is a piece of dough

Bread break of bread Visual observation of the breaking of bread after baking ○ ・ ・ No waist break × ・ ・ There is a waist break

Changes in Softness of Bread with Time The baked bread was stored in a thermostatic chamber at 20 ° C., and after 24 hours, the softness of crumb at 40% compression was measured by a creep meter. Unit: Hardness stress (N / m ² ) ... The higher the hardness stress, the harder the crumbs.

A panel test was conducted on the texture of the loaves, the chewy texture, the melting in the mouth, the crispness, and the flavor, and a comprehensive evaluation was performed.

[0021]

[Table 1]

[0022]

[Table 2]

Example 2 60 parts by weight of rapeseed hardened oil (melting point 34 ° C.) was heated and melted,
To this, 40 parts by weight of potato starch starch (gelatinization start temperature 56 ° C.) was added, rapidly cooled and mixed to disperse the starch in rape hydrogenated oil. On the other hand, 100 parts by weight of powder rice A in general, 7 parts by weight of sugar, 1.8 parts by weight of salt, 3 parts by weight of skimmed milk powder, 8 parts by weight of whole egg, 3 parts by weight of yeast and 72 parts by weight of water at low speed for 3 minutes, After kneading at a low speed for 2 minutes, 10 parts by weight of the fat and oil in which the starch was dispersed (4% as a starch) was added, and further kneaded at a low speed for 2 minutes and at a low speed for 9 minutes to prepare a dough. Yamagata bread was baked from this dough in the same manner as in Example 1. The results of evaluating the properties of the obtained bread in the same manner are shown in Table 1.

Comparative Example 1 Bread dough was prepared in the same manner as in Example 1 except that 100 parts by weight of Powder Rice A was used and potato starch was not used, and Yamagata bread was baked from this dough in the same manner. The results of evaluating the properties of the obtained bread in the same manner are shown in Table 1.

Comparative Example 2 100 parts by weight of strong (wheat flour) powder, 1.8 parts by weight of salt, 7 parts by weight of sugar, 3 parts by weight of skimmed milk powder, 6 parts by weight of shortening, 8 parts by weight of whole egg, 3 parts by weight of yeast, yeast Bread dough was prepared in the same manner as in Example 1 using 0.1 part by weight of the hood and 64 parts by weight of water. Yamagata bread was obtained from this bread dough in the same manner as in Example 1. The results of evaluating the properties of the obtained bread in the same manner are shown in Table 1.

[0026]

As described above, the bread dough of the present invention has a problem that, while using only rice flour without using wheat flour, dough breakage occurs, shape retention is poor, and waist bending occurs. In addition, it has the same excellent volume feeling as ordinary bread baked with wheat flour, the softness immediately after baking is maintained for a long time, and the texture is excellent.

Claims (2)

[Claims] 1. A rice flour for bread and a gelatinization starting temperature of 52 to 6
A dough containing starch at 0 ° C., which comprises:
A bread dough, characterized in that 1 to 30% by weight of the rice flour for bread is blended with starch having a gelatinization start temperature of 52 to 60 ° C. 2. A starch having a gelatinization starting temperature of 52 to 60 ° C.,
The bread dough according to claim 1, wherein the dough is dispersed and mixed in edible oil and fat.