JP2005261359A - Sugar alcohol-containing bread, premix for bread baking, frozen bread dough, and method for producing bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bread using wheat of domestic production as a raw material; to provide cereal-mixed bread with a reduced content of a protein by mixing wheat with cereals; and to provide a method for stably producing the cereal-mixed bread. <P>SOLUTION: A sugar alcohol of 1-6 pts. wt. is formulated when baking the wheat having ≤11% protein content, or a cereal mixture obtained by mixing the wheat with the cereals so that the protein content may be ≤11%. Sorbitol, galactitol, mannitol, or the like, is cited as the sugar alcohol to be added. The sugar alcohol to be formulated can be only one kind, but two or more kinds can be used. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to bread making using a difficult-to-bread cereal mixture in which cereals are blended with wheat flour having a protein content of 11% or less and wheat flour having a protein content of 11% or less. In Japan, wheat is cultivated nationwide, but its use is limited. According to the 2002 food self-sufficiency ratio report (December 2003, Ministry of Agriculture, Forestry and Fisheries), only 1% of bread is used. ing. The bread blended with the sugar alcohol of the present invention, the bread premix, the frozen bread dough, and the bread manufacturing method solve this problem.

  In breadmaking, the protein content of wheat flour, which is the main ingredient, is required to be 11.5% or more, preferably 12.5% or more, and it is difficult to grow wheat exceeding this protein content in Japan's climate and climate. Bread flour is mainly made from milled imported wheat.

  Domestic wheat is cultivated throughout Japan, mainly in Hokkaido, and its protein content is 7 to 11.5%. Bread making using this flour requires skill, and the bread yeast used is also limited.

  In order to perform stable bread-making using domestic wheat as a raw material, the protein content is usually increased by mixing gluten, which is a protein separated from wheat flour.

  In addition, in bread making containing rice flour, millet, etc., gluten is added to increase the protein content which has been reduced by mixing, and imported wheat flour having a high protein content is used.

  Furthermore, in order to solve this, in Patent Document 1, the bread dough once prepared is washed with water to remove a part of the starch, and the protein content in the flour is increased to make bread.

On the other hand, sugar alcohol is used for bread making in Patent Document 2 for the purpose of fainting the baking color of bread by adding 2-30%, and in Patent Document 3 by adding 10% to 10%, bread using the medium-sized bread making method. It is used for the purpose of promoting expansion of bread dough during baking in production.
Japanese Patent Laid-Open No. 06-062722 JP 2003-102366 A Japanese Patent Laid-Open No. 11-313601

  However, most gluten preparations are isolated from foreign wheat, and gluten isolated from domestic wheat is difficult to secure price and quantity. For this reason, most of the wheat gluten blended in bread using domestic wheat has so far been gluten derived from foreign wheat, and there is a demand from consumers for bread from pure domestic wheat.

  In addition, when bread is made by mixing local rice flour and cereal grains, even if imported wheat flour with high protein content is used, the blending ratio is limited to 20%, and if you want to blend more, you need to add gluten Met.

  Further, even when using Shirakami Kodama Yeast (Japanese Patent Laid-Open No. 2001-178449) suitable for bread production of domestic wheat, wheat having a protein content of 9% or less required skilled bread making techniques.

  The present invention has been made in view of the above-mentioned problems, and cereal mixed bread in which cereal is mixed with bread or flour made from domestic wheat, which has been limited to bread making so far, and the protein content is reduced. And it aims at providing the stable bread manufacturing method.

  In order to achieve such an object, the present invention has been completed as a result of intensive studies on the fermentation gas generation pattern of yeast and the state of bread after baking at the time of breadmaking under various low protein conditions.

  That is, the present invention is characterized in that 1-6 parts by weight of sugar alcohol is blended when bread is made with wheat flour with a protein content of 11% or less or with a cereal mixture with a protein content of 11% or less. The present invention relates to a bread premix and frozen bread dough, and a method for producing them.

  In the present invention, the straight bread making method is optimal as the bread making method, but other bread making methods may be used.

  Examples of the sugar alcohol added in the present invention include sorbitol, galactitol, mannitol and the like.

  The sugar alcohol may be one kind of blend, but may be two or more kinds.

  Shirakami kodama yeast (Japanese Patent Laid-Open No. 2001-178449) is optimal as the yeast used for bread making in the present invention, but yeast having the same or higher fermentation gas generating ability may be used.

  According to the present invention, in bread making using a difficult-to-bread cereal mixture in which cereal is mixed with wheat flour having a protein content of 11% or less and wheat flour having a protein content of 11% or less, which is usually difficult to make bread. By blending sugar alcohol without blending wheat gluten that has been used in the past, good and stable breadmaking becomes possible.

  EXAMPLES The present invention will be described more specifically with reference to examples and production examples below, but the present invention is not limited thereto.

  The bread was baked by an automatic bread-making method using an automatic bread maker. The specifications of the automatic bread machine used are shown in Table 1, and the raw material composition is shown in Table 2.

  Table 3 shows the bread volume ratio with sorbitol as a sugar alcohol under the above-mentioned conditions, with 100 as the sugar alcohol-free formulation when bread was baked by an automatic bread maker. The wheat flour was a commercially available strong flour (protein content 12.5%) and was added with 65% hydration of the flour.

  Similarly, Table 4 shows the bread volume ratio when the wheat flour is Nebarigoshi (produced in Ogata Village, Akita Prefecture, protein content: 9.5%). Water was added at 60% of the powder.

  From the results of Tables 1 and 2, it was confirmed that the sugar alcohol content was most preferably 6% to flour. In addition, it was revealed that even when wheat flour having a protein content of 9.5%, which is difficult to be baked, can be made with an automatic bread maker by blending sugar alcohol.

  When the change in the fermentation gas generation pattern at 30 ° C. with the formulation shown in Table 2 was measured with an atto corporation, the result of FIG. 1 was obtained. Sorbitol was used as the sugar alcohol, and commercially available flour was used as the flour.

  From the results shown in FIG. 1, it was observed that the total fermentation gas generation amount decreased with the addition of sugar alcohol, and the peak of gas generation shifted to the latter half and became gentle. It was thought that this change in peak, that is, gentle gas generation during gas generation and its duration, was involved in improving bread-making properties.

  When the influence of the type of sugar alcohol on the fermentation gas generation pattern was measured with a pharmagraph in the same manner as in Example 2, the result shown in FIG. 2 was obtained. Sorbitol, mannitol, xylitol, and dulcitol were used as sugar alcohols. Commercial flour was used as the flour.

  From the results shown in FIG. 2, it was confirmed that all sugar alcohols produced mild gas generation and persistence during gas generation similar to sorbitol, but the degree was different depending on the type of sugar alcohol.

  The various bread making tests described above use Shirakami kodama yeast as the yeast. However, the automatic bread machine under the conditions shown in Tables 1 and 2 shows whether sugar alcohols have the same effect on other bread making yeasts. The bread-making test was carried out in Table 5. The results are shown in Table 5 and the bread image is shown in FIG. Wheat flour used Nebarigoshi, and sugar alcohol used sorbitol.

  According to the results of Table 5 and FIG. 3, even when a commercially available yeast other than Shirakami Kodama Yeast is used, it is possible to make a good bread by adding 4 to 6% sugar alcohol to wheat flour (Nebarigoshi) with a protein content of 9.5%. Is confirmed to be possible.

  In addition, wheat flour with a protein content of 9.5% (Nebarigoshi) is mixed with wheat starch to a protein content of 7.1%, sugar 6%, salt 2%, Shirakami kodama yeast 3%, hydrolyzed flour When 6 to 6% of sorbitol was added to 65% and bread was baked by an automatic bread maker, the results shown in Table 6 and FIG. 4 were obtained.

From the results shown in Table 6 and FIG. 4, even when cereal flour is further mixed with wheat flour having a low protein content, which has previously been difficult to make bread, and the protein content is reduced, bread can be stably produced by adding sugar alcohol. It was confirmed that it was possible.

In addition, flour with a protein content of 10.5% (Harubuki, Ogata-mura, Akita Prefecture, 2015) mixed with wheat starch to a protein content of 7.4 to 10.0%, sugar 6%, salt 2 %, Shirakami Kodama Yeast 3%, hydrolyzed powder 65%, 6% sorbitol was blended, and bread was baked with an automatic bread maker. The results shown in Table 7 and FIG. 5 were obtained.

  From the results in Table 7 and Fig. 5, this technological development that enables good bread production by mixing sugar alcohol and mixing cereal flour with low protein content flour to reduce protein content It became clear that the same result was obtained even if it changed.

  According to the present invention, in bread making using a difficult-to-bread cereal mixture in which cereal is mixed with wheat flour having a protein content of 11% or less and wheat flour having a protein content of 11% or less, which is usually difficult to make bread. By blending sugar alcohol without blending wheat gluten that has been used in the past, good and stable breadmaking becomes possible.

The graph which showed the change of the fermentation gas generation | occurrence | production pattern in 30 degreeC by the mixing | blending shown in Table 2. FIG. The graph which showed the influence of the kind of sugar alcohol on the fermentation gas generation pattern. An image of bread showing how sugar alcohols have similar effects on other bakery yeasts. Wheat flour with a protein content of 9.5% (nebarigoshi) is mixed with wheat starch to a protein content of 7.1%, sugar 6%, salt 2%, Shirakami kodama yeast 3%, hydrous flour 65% An image of the result of bread making with an automatic bread machine containing 0-6% sorbitol. Wheat starch mixed with wheat flour with a protein content of 10.5% (Harubuki, Ogata-mura, Akita Prefecture, 2015) to a protein content of 7.4 to 10.0%, sugar 6%, salt 2%, An image of the result of bread making using an automatic bread machine with 6% sorbitol in 3% Shirakami kodama yeast and 65% water.

Claims (8)

Bread prepared by blending 1 to 6 parts by weight of sugar alcohol with 100 parts by weight of flour having a protein content of 11% or less or cereal mixture by mixing cereal with wheat flour. A bread premix comprising 1 to 6 parts by weight of sugar alcohol per 100 parts by weight of wheat flour or 11% or less of cereal mixture obtained by mixing cereal with wheat flour or a protein content of 11% or less. A frozen bread dough comprising 1 to 6 parts by weight of sugar alcohol per 100 parts by weight of wheat flour having a protein content of 11% or less and cereal mixture mixed with cereal in a flour content of 11% or less. The bread manufacturing method by the straight-bowl method of bread of Claim 1. The bread according to claim 1, wherein one or more sugar alcohols such as sorbitol, galactitol, mannitol, etc. are blended as the sugar alcohol. The bread premix according to claim 2, wherein one or more sugar alcohols such as sorbitol, galactitol and mannitol are blended as the sugar alcohol. The frozen bread dough according to claim 3, wherein one or more sugar alcohols such as sorbitol, galactitol, mannitol and the like are blended as the sugar alcohol. The bread manufacturing method according to claim 4, wherein one or more sugar alcohols such as sorbitol, galactitol, mannitol and the like are blended as the sugar alcohol.