JP2005278534A - Bread dough and bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bread dough that can give bread having excellent taste, smell, soft feeling and crispness and provide bread. <P>SOLUTION: This bread dough is obtained by adding a foam composition including white egg, saccharide, starch and stabilizers to raw dough of wheat flour. The stabilizer is obtained by selecting at least one or two from locust bean gum, pectin, xanthan gum, guar gum, gellan gum, natural gellan gum, carrageenan, tamarind seed gum, tara gum, cellulose, cellulose derivatives, alginic acid, sodium alginate, and water-soluble hemicellulose. The bread of this invention is obtained by baking the bread dough. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a bread dough for obtaining bread having excellent taste and aroma, soft feeling, crispness and melting in the mouth, and in particular, containing a good cell stability including egg white, sugar, starch and stabilizer. The present invention relates to bread dough obtained by mixing a gas composition and bread obtained by heating bread dough.

Consumers in recent years tend to prefer a softer texture to food, and this tendency is also remarkable in the bread field. In the past, as a method of softening bread, there has been a method of using an emulsifier such as glycerin fatty acid ester, propylene glycol fatty acid ester, etc., but there is a problem that the flavor is impaired when added to such an extent that the effect is sufficiently exerted. It was.
Due to the recent increase in natural orientation, there are increasing proposals for obtaining a soft feeling without using an emulsifier. For example, Patent Document 1 proposes a method for producing breads using α-crosslinked starch having a specific degree of swelling. Patent Document 2 proposes an oil / fat composition for bread production comprising a modified starch, a saccharide-degrading enzyme, and an edible oil / fat. Although these proposals can provide a soft feeling, the crispness and melting of the mouth are not sufficient.
On the other hand, in order to obtain bread having excellent crispness and melting in the mouth, Patent Document 3 proposes to use a raw material powder consisting of 55 to 90 parts by weight of wheat flour and 45 to 10 parts by weight of crosslinked starch, but lacks a soft feeling. It was a thing. In such a situation, the raw flour as a bread having a novel texture that has the original flavor of bread and moderate elasticity, is moist and melts well, and is crispy and crisp As a starch, it contains at least 4 parts by weight of cold-water swollen starch, and further contains 6.5-9.0% by weight of protein derived from wheat flour. Patent Document 4 proposes a bread characterized by using a dough having a mixing ratio and using a dough having a water addition amount of 65 to 90 parts by weight with respect to 100 parts by weight of the dough. However, at least 10% or more of the processed starch is used, and the actual taste of bread is difficult.

JP-A-4-91744 Japanese Patent Laid-Open No. 9-233993 Japanese Patent Laid-Open No. 11-9174 JP-A-9-271313

  An object of the present invention is to provide a bread dough and breads for obtaining breads excellent in taste and aroma, having a soft feeling, and excellent in crispness and melting in the mouth.

As a result of diligent research, the present inventors have mixed a foam-stable air-containing composition containing egg white, sugar, starch and a stabilizer into the flour-containing dough, which has excellent taste and aroma and has a soft feeling. The present inventors have found that breads having excellent crispness and melting in the mouth can be obtained, and that a specific stabilizer can further improve the bubble stability, and the present invention has been completed.
That is, the first of the present invention is bread dough obtained by mixing an air-containing composition containing egg white, sugar, starch, and a stabilizer with flour-containing dough. Second, the stabilizer is at least one of locust bean gum, pectin, xanthan gum, guar gum, gellan gum, native gellan gum, carrageenan, tamarind seed gum, tara gum, cellulose, cellulose derivative, alginic acid, sodium alginate, water-soluble hemicellulose. Alternatively, the bread dough according to the first aspect, wherein two or more kinds are selected. The third is breads obtained by heating the dough.

  According to the present invention, it is possible to provide bread dough and bread for obtaining bread having excellent taste and aroma, soft feeling, and excellent in crispness and melting in the mouth.

  The bread dough of the present invention can be obtained by mixing an air-containing composition containing egg white, sugar, starch and a stabilizer into the flour-containing dough. As a mixing method, it may be performed in accordance with a conventional method for preparing bread dough, a method of mixing at the time of mixing a main medium method of a general medium method, a method of mixing in a straight method, or a medium time Any method of dividing and mixing at the main time can be adopted.

The flour-containing dough as used in the present invention is a bread dough made mainly of flour and water, a table bread dough, a confectionery bread dough, a cooked bread dough, a pastry (Danish, croissant) dough, a steamed bread dough (meat bun, an bun, etc.), Donut dough refers to dough. In this case, a case where starch other than wheat flour, such as rice flour, corn flour, buckwheat flour, rye flour, potato, tapioca, etc. is used as a part of the raw material is also included.
The counter flour in the present invention refers to a ratio when the total amount of these flours including the flour being blended is 100 parts by weight.
It can also be applied to frozen doughs that have recently been used to enhance the shelf life of bread dough. The flour that is the main ingredient is a strong flour or semi-strong flour that is usually used for bread.

The air-containing composition of the present invention can be obtained by foaming after mixing, dissolving, and dispersing egg white, sugar, starch, and a stabilizer. As the aeration method, either a batch method or a continuous method may be used. The aerated composition obtained in the present invention, unlike Italian meringue which is one of the conventional aerated compositions, is excellent in the stability of bubbles, and even if a physical force such as stirring is applied again, the bubbles Is stable.
The aerated composition of the present invention can be obtained by the above method, but it is preferable to heat-treat after foaming. Conventionally, it has been difficult to heat sterilize meringue itself, but the air-containing composition of the present invention is excellent in the stability of bubbles, and thus can be heat sterilized. The heating temperature is preferably 50 to 90 ° C, and more preferably 55 to 80 ° C. When the heating temperature is low, it is difficult to obtain a bactericidal effect, and when the heating temperature is high, the obtained air-containing composition becomes voluminous. The above-mentioned heat sterilization solves the problem in terms of hygiene in the air-containing composition, which has been a problem in the past, and the stability of the bubbles is also improved. Moreover, about the cooling after a heating, it does not interfere even if it puts into refrigerator cooling or a freezer, and performs cooling and freezing simultaneously. Even if the refrigerator-cooled one after heating is in a refrigerated state, the bubble state is good for about one month and there is no problem in use as an air-containing composition.

  The egg white of the present invention may be any raw egg white, liquid egg white heat-sterilized, liquid egg white added with powdered egg white, or egg white obtained by dissolving powdered egg white in water. In the present invention, the egg white is preferably 1 to 12% by weight, more preferably 2 to 11% by weight, and most preferably 3 to 10% by weight based on the whole aerated composition in terms of solid content. If the egg white is too small, the obtained aerated composition has poor shape retention and makes it difficult to hold bubbles. When the amount is too large, the obtained air-containing composition becomes hard and poor in plasticity.

  The saccharides of the present invention include monosaccharides, oligosaccharides, sugar alcohols, and dextrins. In the present invention, when monosaccharide, oligosaccharide, or sugar alcohol is used as the saccharide, the solid content is preferably 200 to 1200 parts, preferably 300 to 1000 parts, with respect to 100 parts of egg white (solid content converted value). When these saccharides are too little, the obtained aerated composition is hard and has a heavy texture. On the other hand, too much is too sweet. Examples of monosaccharides, oligosaccharides, and sugar alcohols include sucrose, maltose, glucose, lactose, sorbitol, glucose, invert sugar, and fructose. Moreover, when using dextrin, an aeration composition with less sweetness can be obtained compared with the case where the previous saccharide is used, and it can be used more than the previous saccharide. Any dextrin may be used as long as it is generally called dextrin obtained by hydrolyzing starch.

  Examples of the starch of the present invention include starches obtained from corn, rice, potato, tapioca, wheat, sweet potato and the like, or processed starches such as phosphorylated starch and pregelatinized starch. Preferably, pregelatinized starch that gelatinizes at a low heating temperature or pregelatinized crosslinked starch is preferable. The starch is preferably 1 to 200 parts, preferably 5 to 150 parts, and more preferably 10 to 120 parts as a solid content with respect to 100 parts of egg white (solid content converted value). When there is too little starch, the texture of the obtained air-containing composition will be rough and bubble stability will worsen. On the other hand, if the amount is too large, it becomes hard and the texture becomes heavy, making it difficult to obtain the air-containing composition intended for the present invention.

  Examples of the stabilizer of the present invention include locust bean gum, pectin, xanthan gum, guar gum, gellan gum, native gellan gum, carrageenan, tamarind seed gum, tara gum, cellulose and its derivatives, alginic acid, sodium alginate, water-soluble hemicellulose and the like. In the present invention, it is preferable to use at least one or two or more of xanthan gum, cellulose and water-soluble hemicellulose to obtain a foam in which the air bubbles of the aerated composition are further stabilized.

The bread dough of the present invention is obtained by mixing an air-containing composition containing egg white, sugar, starch and a stabilizer into a flour-containing dough (wheat flour and water are essential ingredients). , Sugar, other butters, dairy products and other auxiliary materials can be added and mixed.
The mixing amount of the aeration composition to the bread dough of the present invention is preferably 1 to 25 parts, preferably 3 to 22 parts of flour. As described above, counter flour is the ratio when the total amount of flour such as rice flour, corn flour, buckwheat flour, rye flour, potato, tapioca, etc. including wheat flour is 100 parts by weight. Say. If the content of the air-containing composition in the bread dough is small, the expected effect is difficult to obtain, and if it is too much, the obtained bread dough becomes a bread having poor heat and poor melting.

The breads of the present invention can be obtained by fermenting the bread dough obtained by the above method and subjecting it to heat treatment such as baking, steaming or frying.
As breads, breads, table breads, confectionery breads, cooked breads, pastries (Danish, croissants), steamed breads (meat buns, buns, etc.) and donuts can be presented.

  The action of the aerated composition of the present invention on breads is presumed as follows. One of the important purposes of mixing during bread making is the inclusion of air. That is, carbon dioxide gas generated by the yeast is collected using the air contained in the dough as a core. Therefore, if there is little mixing of air, the number of bubbles will be small and the bread will be rough. Mixing the aerated composition of the present invention into the bread dough during mixing facilitates the introduction of bubbles and allows many fine bubbles to be dispersed, providing a fine soft feeling with excellent crispness and melting of the mouth. It seems that bread can be provided. Since the aerated composition in the present invention is excellent in the stability of bubbles, it is possible to bring air into the bread dough and to disperse a large number of fine bubbles. Since meringues obtained by a conventional method have poor bubble stability, it is difficult to obtain the same effect.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
For evaluation of breads, evaluation of bread dough after preparation of bread dough, evaluation of the internal phase of bread after heating, and appearance of bread were evaluated according to the following criteria.
(1) Evaluation of bread dough Extensibility and appearance were evaluated. Extensibility was carried out by a sensory test. An extremely excellent one was evaluated as ◎, an excellent one was evaluated as ○, a slightly inferior one was evaluated as △, and a clearly inferior one was evaluated as ×. The appearance was evaluated visually.
(2) Evaluation of bread inner phase Rheometer value, soft feeling, crispness, melting in mouth, taste and aroma were evaluated. The measuring method of the rheometer value is shown below. Other than that, it was evaluated by sensory test, and an extremely excellent one was evaluated as ◎, an excellent one was evaluated as ○, a slightly inferior one was evaluated as △, and a clearly inferior one was evaluated as ×.
(3) Appearance evaluation of bread The skin color and cortex were evaluated. The skin color is average when the top, side, and bottom are burned in golden brown, and is evaluated as excellent (○). Coloring is uneven, and streaks, spots, and reddish brown are inferior. (△) was evaluated. The surface cortex was evaluated as being excellent (◯) for thin and easy to tear, and evaluated as being hard (thick) and poor for crispness (Δ).
* Rheometer value measurement method The rheometer value is determined by storing bread after baking at room temperature 25 ° C for 24 hours, cutting the center into length x width: 5cm x 5cm, thickness 4cm, measurement conditions: 1cm diameter plan Jar, table speed 5 cm / min, manufactured by Fudo Kogyo Co., Ltd.).

Experimental example 1
100 parts of liquid egg white (solid content 12%), 80 parts of sugar, 5 parts of processed starch (“wheat starch α”, manufactured by Sanwa Starch Co., Ltd.), water-soluble hemicellulose (“Soya Five SDN”, Fuji Oil Co., Ltd.) 2 parts), xanthan gum (manufactured by ADM) 0.2 part, and cellulose ("Cerish FD-100G", manufactured by Daicel Chemical Industries, Ltd.) 10 parts are mixed and dissolved. It heated at 65 degreeC with the attached heater for 30 minutes. After heating, it was filled in a sealed container and cooled in a refrigerator. The specific gravity of this aerated composition was 0.35. This was designated as an aerated composition (1).

Experimental example 2
In the aerated composition 1, it carried out according to the aerated composition 1 except that water-soluble hemicellulose was excluded. The specific gravity of this aerated composition was 0.35. This was designated as an aerated composition (2).

Experimental example 3
100 parts of liquid egg white (solid content 12%), 80 parts of sugar, 5 parts of processed starch (“wheat starch α”, manufactured by Sanwa Starch Co., Ltd.), water-soluble hemicellulose (“Soya Five SDN”, Fuji Oil Co., Ltd.) 2 parts), xanthan gum (manufactured by ADM) 0.2 part, and cellulose ("Cerish FD-100G", manufactured by Daicel Chemical Industries, Ltd.) 10 parts are mixed and dissolved, and then, without aeration, with stirring blades Was heated at 65 ° C. for 30 minutes. After heating, it was filled in a sealed container and cooled in a refrigerator. The specific gravity of this composition was 1.12. This was used as the composition of Experimental Example 3.

Preparation of Italian meringue Italian meringue was prepared according to a conventional method. That is, 130 parts of sugar was mixed and dissolved in 50 parts of water to prepare a syrup boiled to 117 ° C., and 120 parts of egg white and 20 parts of sugar were aerated with a whipper and poured into the mixture while continuing to stir with the whipper. Then, stirring was stopped and it cooled to room temperature. The specific gravity of this aerated composition was 0.24.

Comparative Experiment Example 1
100 parts of liquid egg white (12% solids), 80 parts of sugar, and 0.2 parts of xanthan gum (manufactured by ADM) are mixed and dissolved, air-containing with a whipper, and then 65 ° C. with a heater equipped with stirring blades. And heated for 30 minutes. After heating, it was filled in a sealed container and cooled in a refrigerator. The specific gravity of this aerated composition was 0.43. This was the composition of Comparative Experimental Example 1.

Comparative Experiment Example 2
100 parts of liquid egg white (solid content 12%), 80 parts of sugar, 2 parts of water-soluble hemicellulose (“Soya Five SDN”, manufactured by Fuji Oil Co., Ltd.), 0.2 part of xanthan gum (manufactured by ADM), cellulose (“Serisch” FD-100G ”(manufactured by Daicel Chemical Industries, Ltd.) was mixed and dissolved, and aerated with a whipper, and then heated with a heater with stirring blades at 65 ° C. for 30 minutes. After heating, it was filled in a sealed container and cooled in a refrigerator. The specific gravity of this aerated composition was 0.39. This was used as the composition of Comparative Experimental Example 2.

Bread production method (medium seed method)
1. The blending ratio (by weight) and the results are shown in Table 1.

2. Manufacturing conditions

Medium seed preparation: mixing 4 minutes (low speed), fermentation 3 hours

Main kneading: All materials other than fats and oils (add the aerated composition if necessary) 3 minutes (low speed), 4 minutes (medium speed), 2 minutes (high speed), fats and oils added, 3 minutes (low speed) ), 7 minutes (medium speed)

Fermentation: 20 minutes

Bench time: 15 minutes

Proof temperature, humidity: 38 ° C, 82%

Proof time: 50 minutes

Firing temperature, time: 200 ° C., 33 minutes

Example 1
70.0 parts of strong powder, 3.0 parts of skim milk powder, 3.0 parts of raw yeast, 0.1 part of yeast food and 42.0 parts of water are added and mixed for 4 minutes at low speed using a horizontal mixer. Fermented for 3 hours to prepare a medium seed. Next, 30.0 parts of strong powder is added to the middle seed, 7.0 parts of sugar, 2.0 parts of salt, and the aerated composition (1) of Experimental Example 1 20.5 parts of water is added to 7.0 parts, and 3 minutes at low speed. Then, mixing was performed for 4 minutes at medium speed and for 2 minutes at high speed. After 7.0 parts of oil and fat were added, mixing was further performed for 3 minutes at low speed and then for 7 minutes at medium speed. After fermentation for 20 minutes, a bench time of 15 minutes was taken, and then a proof was taken for 50 minutes at a temperature of 38 ° C. and a humidity of 82%. Subsequently, baking was performed at 200 ° C. for 33 minutes to prepare bread. Evaluation of the dough at the end of the main kneading and evaluation of the bread after baking were performed. At the end of the main kneading, it was confirmed that the extensibility was good and a glossy fabric was made. This bread had excellent taste and aroma, had a soft feeling, and had good crispness and melted mouth. These results are summarized in Table 1.

Example 2
A bread was prepared in the same manner as in Example 1 except that the aerated composition (1) in Experimental Example 1 was replaced with the aerated composition (2) in Experimental Example 2 in Example 1. . Although not as in Example 1, it was confirmed that the stretchability was good at the end of the main kneading and a glossy fabric could be formed. This bread was also excellent in taste and aroma, had a soft feeling, and had good crispness and melted mouth. These results are summarized in Table 1.

Example 3 to Example 6
In Example 1, it implemented except having replaced the addition amount 7.0 part of the aeration composition (1) of Experimental Example 1 with 2.0 parts, 5.0 parts, 10.0 parts, and 20.0 parts, respectively. The same composition and the same treatment as in Example 1 were performed to prepare each bread. These results are summarized in Table 1.

Comparative Example 1
Bread bread was prepared according to the above bread making method, except that the air-containing composition was not added and the water during the main kneading was changed to 24.0 parts. At the end of the main kneading, the fabric had poor extensibility and became a tightly tightened fabric. This bread lacked a soft feeling and had a tendency to become dango-like in the mouth with poor crispness and poor melting. These results are summarized in Table 2.

Comparative Example 2
In Example 1, except that the aerated composition (1) of Experimental Example 1 was replaced with the composition of Experimental Example 3, the same composition and the same treatment as in Example 1 were performed to prepare bread. At the end of the main kneading, it became a fabric that lacked luster and tension and was easy to cut. This bread lacked a soft feeling and had a tendency to become dango-like in the mouth due to poor crispness and melting of the mouth. These results are summarized in Table 2.

Comparative Example 3
In Example 1, a bread was prepared by performing the same composition and the same treatment as in Example 1 except that the aerated composition (1) of Experimental Example 1 was replaced with the Italian meringue prepared in the above experiment. At the end of the main kneading, it became a fabric that lacked luster and tension and was easy to cut. This bread lacked a soft feeling and had a tendency to become dango-like in the mouth due to poor crispness and melting of the mouth. These results are summarized in Table 2.

Comparative Example 4
In Example 1, a bread was prepared by performing the same composition and the same treatment as in Example 1 except that 7.0 parts of the aerated composition (1) in Experimental Example 1 was replaced with 30.0 parts. . These results are summarized in Table 2.

Comparative Example 5
In Example 1, except that the aerated composition (1) of Experimental Example 1 was replaced with the composition of Comparative Experimental Example 1, the same composition and the same treatment as in Example 1 were performed to prepare bread. At the end of the main kneading, it became a fabric that lacked luster and tension and was easy to cut. Although this bread had a soft feeling that was not as good as that of Example 1, it had a tendency to become dango-like in the mouth due to poor crispness and melting of the mouth. These results are summarized in Table 2.

Comparative Example 6
In Example 1, a bread was prepared by performing the same composition and the same treatment as in Example 1 except that the aerated composition (1) in Experimental Example 1 was replaced with the composition in Comparative Experimental Example 2. At the end of the main kneading, it became a firm and firm fabric without luster. This bread lacked a soft feeling, but its crispness and melting in the mouth were good, although not as much as in Example 1. These results are summarized in Table 2.

  The present invention relates to a bread dough for obtaining bread having excellent taste and aroma, soft feeling, crispness and melting in the mouth, and in particular, containing a good cell stability including egg white, sugar, starch and stabilizer. The present invention relates to bread dough obtained by mixing a gas composition and breads obtained by heating bread dough.

Claims (3)

Bread dough prepared by mixing an air-containing composition containing egg white, sugar, starch and a stabilizer into wheat flour-containing dough. Stabilizer is at least one or more from locust bean gum, pectin, xanthan gum, guar gum, gellan gum, native gellan gum, carrageenan, tamarind seed gum, tara gum, cellulose, cellulose derivatives, alginic acid, sodium alginate, water soluble hemicellulose The bread dough according to claim 1, which is selected. Bread obtained by heating the bread dough.