JP2007124928A - Method for producing bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prevent the lack of uniformity caused by the instability of the shape of bread, and the occurrence of crack in crust, caused by the lack of the extensibility, swellability and elasticity in the kneaded bread dough even if much indigestible starch is added. <P>SOLUTION: The method for producing the bread by adding flour and the indigestible starch as raw material flour in a kneading step of the bread dough involves adding ultrastrong flour containing >13.5 mass% amount of flour protein as a part of the flour, and further adding at least an active gluten in the active gluten and gliadin, and crosslinked starch and/or thickener-containing oil and fat. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing bread in which resistant starch is added as a raw material powder in a kneading process of bread dough.

In general, resistant starch is defined as “a general term for starch and partial degradation products that are not digested and absorbed in the small intestine of healthy people” and is known to have dietary fiber or similar properties. In recent years, its physiological significance has attracted attention. The reasons why indigestible starch is attracting attention are that (a) with the recent westernization of dietary habits, the intake of dietary fiber, which is a preventive factor for lifestyle-related diseases such as obesity, tends to decrease, B) Further research in recent years has revealed that the increase in blood glucose level after meals continues for a long time, increasing the risk of not only weight gain but also lifestyle-related diseases such as obesity and diabetes. Although the consumer's recognition degree with respect to GI value (glycemic index) which is is increasing, reduction of GI value is aimed at by adding indigestible starch.
Against the background of health-consciousness and diet boom, effective indigestion for the purpose of utilizing the intestinal regulating action, bowel movement action, blood sugar level rise inhibiting action, cholesterol lowering action, fat accumulation inhibiting action, etc. of resistant starch Along with the development of resistant starch, methods for producing bread in which resistant starch is added to bread dough are being studied.

  2. Description of the Related Art Conventionally, there is a technique for replacing a part of wheat flour with various starches in a kneading process of bread dough in a bread manufacturing method. For example, by replacing a part of wheat flour with pregelatinized starch, utilizing the water retention of pregelatinized starch, a method for producing a moist and soft bread (see Patent Document 1) or adding a certain kind of modified starch A method for producing a bread having a soft and crunchy feeling (see Patent Document 2), and a method for producing a light texture bread with good crispness by adding a modified starch (Patent Document 2) 3) and so on.

Conventionally, a method for producing bread has been developed in which a part of wheat flour is replaced with indigestible starch in the kneading process of bread dough (see Patent Documents 4 to 10).
Specifically, for example, it is obtained by depressurizing starch having an amylose content of 30% by weight or more in a pressure-resistant airtight container and then wet-heat-treating under a pressurized state with steam or the like, and has a dietary fiber content of 30% by weight. % Of starch material (see Patent Documents 4 and 5).
In addition, there is a technique for food compositions such as bread having a high content of dietary fiber containing corn-resistant starch that has an amylose content of about 80% or more and is not chemically modified (see Patent Document 6).
Further, it is obtained by heating a high amylose starch having an amylose content of 40% by weight or more and a moisture content of 10 to 80% by weight at a temperature of 60 to 160 ° C., and having a dietary fiber content of 12% or more. There is a technique of resistant granular starch (see Patent Document 7).

Furthermore, an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca and corn with an amylolytic enzyme such as α-amylase, or an aqueous suspension of starch granules with an acid at the gelation temperature. Dissolve the treated acid-diluted starch in warm water, debranch it with enzymes such as isoamylase and pullulanase, age it, inactivate the enzyme, or inactivate the enzyme and then age it, spray dry There is a technique of resistant starch obtained (see Patent Documents 8 and 9).
Further, there is a technique of water-insoluble resistant starch having an amylose content of 10 to 30%, which is obtained by subjecting starch to limited hydrolysis with amylolytic enzyme and then adding debranching enzyme for reaction (Patent Document) 10).
Furthermore, although it is a material different from the resistant starch, a water-soluble resistant dextrin has been developed as a material expected to exhibit the same action and effect as the resistant starch, and this is used for the bread dough. A method for producing bread that is replaced by a part of wheat flour during the kneading process has been developed (see Patent Documents 11 to 14).

JP 62-104536 A Japanese Patent Laid-Open No. 10-295253 Japanese Patent Laid-Open No. 11-9174 Japanese Patent Laid-Open No. 10-195104 JP-A-10-195105 Japanese National Patent Publication No. 8-504583 Japanese Patent Laid-Open No. 9-12601 Japanese Patent Laid-Open No. 10-191931 JP-A-8-56690 JP 2004-290176 A JP-A-4-51840 JP-A-10-243777 JP 2001-45960 A JP-A-6-70670

By the way, in the production method of adding this indigestible starch, in order to expect the efficacy and effect derived from various actions of the indigestible starch to the bread by the production method, a large amount of indigestible starch is added. It is necessary to add.
However, when a large amount of indigestible starch is added in this way, the proportion of wheat protein in the kneaded dough becomes small, so the extensibility, expansion and elasticity are lost from the dough. It becomes a small dough. Accordingly, the bread baked from the bread dough has a problem that the volume is small, the shape is not stable, the uniformity is lost, and the crust is cracked.
Furthermore, when a large amount of indigestible starch is added, the baked bread has problems such as a strong starch odor and lack of wheat flour fermentation flavor.

The present invention has been made in view of the above problems, and even when a large amount of indigestible starch is added, the extensibility, expandability and elasticity are lost from the kneaded bread dough. It is an object of the present invention to provide a method for producing bread that suppresses the formation of a baked dough that is unstable and lacks uniformity or cracks in the crust.
In addition, in order to solve the problem, the present invention adds a large amount of indigestible starch and also adds active gluten, thereby preventing the baked bread from being strong and having a heavy texture. It was made for the purpose of doing.

  In order to achieve such an object, the bread production method of the present invention is a bread production method in which wheat flour and non-digestible starch are added as raw material flour in the kneading process of bread dough, and the amount of wheat protein as part of the wheat flour Is added with an ultra-strong powder having a high protein content exceeding 13.5% by mass, and at least active gluten among active gluten and gliadin is added, preferably both active gluten and gliadin are added, and crosslinked starch and It is set as the structure which adds fat / oil containing a thickener.

This makes it possible to compensate for most of the shortage of wheat protein in the mixed dough produced by adding a large amount of resistant starch. That is, even when a large amount of resistant starch is added, the dough mixed with the addition of super-strong powder maintains the extensibility, expandability and elasticity. Is not stabilized and lacks uniformity or cracks in the crust are prevented or suppressed.
In addition, since active gluten is added, in combination with the configuration using super strong flour, etc., a large amount of indigestible starch is added to make up for the shortage of wheat protein in the kneaded dough. It becomes possible to restore elasticity more reliably. In other words, by adding active gluten, the kneaded dough is given extensibility, expandability and elasticity, and the bread baked from the dough has a large volume, a uniform shape and is stable, and the crust has cracks. It has a clean appearance without being generated. In addition, it is desirable to use an appropriate amount of gliadin together. In this case, the addition of only active gluten makes the baked bread a tough texture that feels strong elasticity and pulling, making it hard and crisp. , It becomes possible to avoid the mouth feel becoming heavy and the mouth melting worsening.

  In addition, as the adverse effects of adding the above-mentioned active gluten, the baked bread has a strong pulling and elasticity, and its crispness is poor, and the mouthfeel and texture become tough and heavy. Addition of fat-containing fats and oils eliminates this harmful effect, making the baked bread crisp and crisp and light in texture, as well as good mouth melt and soft and soft mouthfeel Can be a thing.

  In this case, it is desirable to add both the cross-linked starch and the thickener-containing fat. By adding both in combination, the baked bread has a good crispness without pulling, has a light mouthfeel and a light texture, and can be soft and soft. In particular, when both are added in combination, the baked bread becomes softer, so that the crispness and crispyness of the baked bread is more felt than when either of them is added alone. This is desirable.

  And as needed, the said thickener containing fat is set as the structure which contains an emulsifier further. By carrying out like this, a thickener can be disperse | distributed uniformly, without precipitating in fats and oils, and since aging of a baked bread can be suppressed, it is desirable.

  Moreover, the said indigestible starch is set as the structure which adds the quantity of 10 mass%-40 mass% with respect to the said whole raw material powder as needed. By doing so, it is possible to eliminate the above-mentioned adverse effects caused by adding a large amount of indigestible starch to bread as well as the effect and effect of using indigestible starch in bread.

  Furthermore, if necessary, the super strong flour is configured to use an amount of 4% by mass to 13% by mass in the flour. As a result, in combination with a structure in which active gluten, preferably gliadin is further added, a large amount of indigestible starch is added to make up for the shortage of wheat protein in the kneaded bread dough more reliably. Become. In other words, even when a large amount of resistant starch is added, the kneaded dough maintains its extensibility, expandability and elasticity, and the bread baked from this dough has a small volume and is uniform without a stable shape. It becomes possible to prevent or suppress the occurrence of cracks in the crust.

  Furthermore, if necessary, the active gluten is configured to be added in an amount of 1% by mass or more with respect to the raw material powder constituting the bread dough. By adding this amount of active gluten, the elasticity of bread dough can be reliably restored.

  Moreover, the said crosslinked starch is set as the structure which adds the quantity of 0.1 mass%-3 mass% with respect to the said raw material powder | flour which comprises the said bread dough as needed. By adding the amount of the cross-linked starch, the above-mentioned adverse effects of reliably adding active gluten can be removed.

  Furthermore, the said thickener containing fat is set as the structure which adds the quantity of 1 mass% or more with respect to the said raw material powder which comprises the said bread dough as needed. By adding this amount of the thickener-containing fat and oil, the above-described adverse effects of reliably adding active gluten are eliminated.

  Furthermore, if necessary, the gliadin is configured to be added in an amount of 0.1% by mass or more with respect to the raw material powder. By adding this amount of gliadin, the above-mentioned adverse effects of reliably adding only active gluten are eliminated.

  And as needed, while adopting a medium seed method comprising a middle seed kneading process and a subsequent main koji process as the kneading process of the bread dough, the indigestible starch is added in the middle seed kneading process. . By adding less digestible starch as a medium seed, unpleasant starch odor is reduced, and roasted incense, fermentation flavor and sweetness of wheat flour are imparted.

  In this case, it is more effective to add the cross-linked starch and / or thickener-containing oil / fat in the main process. Further, the odor of unpleasant starch disappears, and it has a roasted incense and fermentation flavor of wheat flour, and also has a sweet taste. In addition, when cross-linked starch and / or thickener-containing fats and oils are added at an early stage of the dough kneading process, it takes a long time to knead the dough, and as a result, the dough may be damaged, which is prevented. .

  Moreover, if necessary, the super-strong powder is configured to be added and kneaded together in the step of adding the resistant starch. By carrying out like this, the effect by adding super-strong powder can be show | played more effectively.

  Further, if necessary, the active gluten and / or gliadin is added in the step of adding the resistant starch and mixed together. By doing so, the effect of adding active gluten and / or gliadin can be more effectively exhibited.

  Furthermore, it replaces with adding the said super strong flour as a part of the said flour as needed, and is set as the structure which adds 13 to 13.5 mass% strong flour of wheat protein as this flour. In the same manner as when using the appropriate amount of super strong flour, the amount of wheat protein in the bread dough mixed with the addition of a large amount of indigestible starch is combined with the configuration in which active gluten, preferably further gliadin is added. It will be realized more reliably to compensate.

According to the bread manufacturing method of the present invention, even if a large amount of indigestible starch is added, the bread dough is baked due to the loss of extensibility, expansibility and elasticity from the kneaded bread dough. The shape of the cake is not stable and lacks uniformity, and cracks in the crust can be suppressed, and the elasticity of the baked bread is strong and the texture is prevented from becoming heavy. The baked bread can have a good crispness without pulling and a light texture.
In addition, by adopting the middle seed method and adding indigestible starch in the middle seed kneading process, unpleasant starch odor can be reduced in the baked bread, ensuring the roasted aroma and fermentation flavor of the flour As well as being able to give sweetness.
And it becomes possible to obtain a useful bread that takes advantage of the intestinal regulating action, bowel movement action, blood sugar level rise inhibiting action, cholesterol lowering action, fat accumulation inhibiting action, etc., which are the advantages of resistant starch.

Hereinafter, the bread manufacturing method according to the best mode of the present invention will be described in detail. However, the present invention is not limited to the description of the following embodiments.
First, the bread manufacturing method according to the first embodiment of the present invention will be described. This production method is a method for producing bread in which at least wheat flour and resistant starch are added as raw material powder in the kneading process of bread dough, and the wheat protein mass exceeds 13.5 mass% as part of the flour. This is a method for producing bread in which super strong flour is added, active gluten and preferably gliadin is added, and both cross-linked starch and thickener-containing fats are used in combination.

  Specifically, the indigestible starch partially contains an indigestible component (negligible indigestible starch) that is a substantially effective ingredient that exhibits at least one of the above-mentioned effects and effects. Broadly mean what you are. That is, it means that in a broad sense, a product or preparation partially containing indigestible starch in a narrow sense.

  Indigestible starch is produced or prepared by physically processing various starches and / or chemically modifying them using the above-mentioned conventional techniques or other production methods. Specifically, for example, an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca, and corn with an amylolytic enzyme such as α-amylase is dissolved in warm water, and dehydrated with an enzyme such as isoamylase. Indigestion containing about 50% by mass of indigestible starch in a narrow sense by branching and aging, inactivating the enzyme, or inactivating the enzyme and then aging and spray drying Starch is obtained.

Indigestible starch is not digested and absorbed in the stomach and small intestine when it is ingested by humans and reaches the colon of the large intestine, where it is fermented by certain intestinal microorganisms in the colon to produce various short-chain fatty acids. Is done. This short chain fatty acid varies depending on the type of starch that is fermented in the colon. Short chain fatty acids produced in the colon are then rapidly absorbed by colonic epithelial cells.
Therefore, the physiological action of the above-mentioned or other resistant starch is at least one of the property that it is not digested and absorbed in the stomach and the small intestine, and the property that it is fermented as a fermentation substrate for enteric bacteria in the colon of the large intestine. It is presumed to originate from either property. In addition, the blood glucose level-inhibiting action, insulin-lowering action and cholesterol-lowering action are due to the former physiological action of resistant starch, and ulcer / tumor healing or reduction is due to the latter physiological action. It is believed that there is.

  In addition, it is desirable that the resistant starch contains 30% or more of narrowly resistant starch, preferably 40% or more, more preferably 45% or more. % Is sufficient, preferably 60% or less, more preferably 55% or less. Ingredients other than the narrowly digestible starch in the less digestible starch differ depending on the method of preparing the resistant starch and the starch material of the raw material, but in general, the ingredients of the previous stage from which the resistant starch is prepared It is presumed that the intermediate-stage products and / or their constituents did not become narrowly resistant starch.

  Such an indigestible starch is desirably added in an amount of 10 to 40% by mass, more preferably in an amount of 10 to 30% by mass, and more preferably 15 to 25%, based on the whole raw material powder. It is even more desirable to add a mass% amount. By doing so, it is possible to eliminate the above-mentioned adverse effects caused by adding a large amount of indigestible starch to bread as well as the effect and effect of using indigestible starch in bread.

Similarly, wheat flour means strong flour. The strong flour preferably has a wheat protein mass of 12% by mass or more.
And in this invention, it is set as adding super strong flour as a part of said strong wheat flour. Here, the super strong flour is a strong wheat flour having a protein content of more than 13.5% by mass, specifically, a high protein content of, for example, more than 13.5 to 17% by mass. This makes up for most of the shortage of wheat protein in the mixed dough produced by adding a large amount of resistant starch.

  The super strong flour preferably uses 4 to 13% by mass of the strong wheat flour, and more preferably 7 to 10% by mass. As a result, in combination with a structure in which active gluten, preferably gliadin is further added, a large amount of indigestible starch is added to make up for the shortage of wheat protein in the kneaded bread dough more reliably. Become. In other words, even when a large amount of resistant starch is added, the kneaded dough maintains its extensibility, expandability and elasticity, and the bread baked from this dough has a small volume and is uniform without a stable shape. It becomes possible to prevent or suppress the occurrence of cracks in the crust.

In addition, since the amount of active gluten added can be kept small, the baked bread crust, which is caused by the excessive content of active gluten, is hard and cannot be chewed, or the crumb is pulled and elastic. It is possible to more reliably avoid the phenomenon that the excessively strong and the mouth feel becomes heavy and the phenomenon that the mouth melts badly appears remarkably.
When the amount of super-strong flour added is too much, the amount of wheat protein in the dough becomes too large, and the bread baked from the dough has a tough texture that makes it feel excessively elastic and pulled, The crispness is poor and the mouthfeel and mouth melt also worsen. On the other hand, if the amount of super-strong powder added is too small, the effect of the present invention will not be achieved unless too much active gluten is added, and if the amount of active gluten added is too large, Occurs.
Since super strong flour is added for the purpose of supplementing the above-mentioned shortage of wheat protein, it is desirable to add and knead together in the step of adding resistant starch. By carrying out like this, the said effect by adding super-strong powder can be show | played more effectively.

In the present embodiment, instead of adding a super-strong flour having a high protein content exceeding 13.5% by mass as part of the wheat flour, the wheat protein has a mass of 13% by mass to 13.5% as the flour. You may add the powerful powder of the mass%.
Generally, the protein content of strong flour used in the production of ordinary bread is 11.5% to 12.5% by weight. Here, the protein content of wheat protein is 13% to 13.5% by weight. Use flour.

  Such a high-power high-power wheat flour, including the ultra-high power flour, is originally a process of milling wheat varieties having such a high protein content, or milling a normal protein high-power wheat Can be obtained by adjusting the flour so as to obtain a flour with a high protein content, or as a flour preparation in which wheat protein is added to and mixed with a strong flour with a normal protein content.

  By using strong wheat flour with a wheat protein mass of 13% to 13.5% by mass as the wheat flour, an ultra-strong flour with a high protein content exceeding 13.5% by mass as a part of the wheat flour is appropriately selected. As in the case of using the amount, in combination with the constitution of adding active gluten, preferably further gliadin, adding a large amount of indigestible starch to make up for the shortage of wheat protein content of the kneaded bread dough, It will be realized more reliably.

Moreover, in this Embodiment, although active gluten is also called vital gluten, many market distribution goods exist and these can be used. Active gluten is a wheat protein concentrate. Basically, after mixing flour and water to form a dough in which gluten has developed, the water-soluble components such as starch in the dough are removed to remove wheat. The protein content is increased, and usually 80% to 95% of the protein is wheat protein. This marketed product is generally a powder.
By adding active gluten in this way, in combination with the structure using super strong flour as described above, a large amount of indigestible starch is added to compensate for the shortage of wheat protein in the kneaded dough. This makes it possible to more reliably recover the elasticity of the bread dough. The bread baked from the dough has a large volume, a uniform and stable shape, and a clean appearance without cracks in the crust.

  The active gluten is preferably added in an amount of 1% by mass or more, more preferably in an amount of 1.2% by mass or more, and an amount of 1.5% by mass or more is added to the whole raw material powder. It is even more desirable to do so.

Further, the active gluten is 3% by mass or less based on the total amount of the raw material powder on the premise that an appropriate amount of gliadin is used in combination in order to avoid the harmful effects caused by excessive addition of the active gluten. Is preferably added, more preferably 2.5% by mass or less, and even more preferably 2% by mass or less.
Active gluten is preferably added and kneaded together in the step of adding resistant starch. By doing so, the effect of adding active gluten can be more effectively exhibited.

  In this way, by adding active gluten, imparting extensibility, expandability and elasticity to the kneaded dough, the bread baked from this dough has a stable and uniform shape, and cracks occur in the crust. Can be suppressed. However, as its detrimental effect, there is a tendency that the baked bread has a strong pull and elasticity, is crisp, and its mouthfeel and texture are tough and heavy.

  Therefore, in order to remove this harmful effect, in the embodiment of the present invention, a cross-linked starch is added. Here, the cross-linked starch is a starch such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, sweet potato starch, preferably tapioca starch, trimetaphosphate, hexametaphosphate, phosphorus oxychloride, adipine Cross-linked by a conventional method using a cross-linking agent such as acid or epichlorohydrin, preferably phosphoric acid cross-linked starch cross-linked with the phosphate.

The degree of crosslinking of the crosslinked starch is preferably adjusted so that the degree of swelling is 3 to 15 and the solubility is 15% by mass or less.
Other modified treatments, for example, crosslinked starch that has been subjected to etherification such as hydroxypropylation or esterification such as acetylation may be used as long as the purpose and effect of the present invention are not impaired, but such modification treatment is necessary. is not. Moreover, the alpha conversion process is not desirable. When the cross-linked starch that has been pregelatinized in the present invention is added, the baked bread has a sticky texture, and there is a possibility that the good crispness and light texture that the present invention does not have can be realized.
As described above, by adding the cross-linked starch in the present invention, the baked bread can have a good crispness without pulling and can have a light texture.

  In the present embodiment, the crosslinked starch is preferably added in an amount of 0.1% by mass to 3% by mass with respect to the raw material powder constituting the bread dough. And since thickener containing fats and oils are added, it is desirable for this crosslinked starch to add the quantity of 0.1 mass%-1.5 mass% similarly, and the quantity of 0.5 mass%-1 mass% is added. It is even more desirable to add. This ensures that the baked bread can have a good crisp feeling without pulling and a moderately light texture.

  The cross-linked starch is desirably added in the main kneading step when a middle seed method including a middle kneading step and a subsequent main kneading step is employed as the kneading step of the bread dough. As a preferred embodiment of the present invention to be described later, when less digestible starch is added in the middle seed kneading step, the amount of wheat gluten in the middle seed becomes relatively small, so that gluten tends to be immature. There is a fear. In this case, if the cross-linked starch is added in the middle seed mixing step, the amount of wheat gluten in the middle seed is relatively further reduced, and the possibility that the gluten tends to be immature is increased. It is desirable to add.

  In addition, in order to remove the above-mentioned harmful effects, a thickener-containing fat is added in the embodiment of the present invention. Here, the thickener is xanthan gum, guar gum, locust bean gum, gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, pullulan, iota carrageenan, HM pectin, LM pectin, tragacanth gum, crystalline cellulose, propylene glycol alginate , Water-soluble soybean polysaccharide, gati gum, methylcellulose, psyllium seed, cacha gum and the like. One of these thickeners can be used alone, or two or more different ones can be used in combination. From the viewpoint of flavor and texture, xanthan gum, guar gum, and locust bean gum are preferable, and xanthan gum is more preferable.

  Oils and fats are not particularly limited as long as they are edible oils and fats, for example, vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, palm kernel oil, beef fat, lard, fish oil, whale oil, Any animal fats such as milk fat can be used. And what hydrogenated these and what carried out transesterification can also be used. Furthermore, one of these oils and fats can be used alone, or two or more different ones can be used in combination.

  As a method of adding a thickener to fats and oils, for example, the fats and oils and preferably the emulsifier are heated at a temperature equal to or higher than the melting point temperature of both, and are uniformly dissolved, and then the thickener is added thereto and mixed uniformly. A method in which the mixture is stirred and uniformly mixed and stirred is cooled to a temperature not higher than the melting points of the fat and the thickener, and preferably to 30 ° C. or less.

  In the present embodiment, the thickener-containing fat is desirably added in an amount of 1% by mass or more with respect to the raw material powder constituting the bread dough, and further added in an amount of 1.5% by mass or more. Is more desirable, and it is even more desirable to add an amount of 2% by mass or more. Moreover, it is desirable that the thickener-containing fat is added in an amount of 15% by mass or less based on the raw material powder constituting the bread dough.

  In addition, the thickener is desirably contained in the oil and fat in an amount of 0.1 to 5% by mass, desirably 1 to 4% by mass, and more preferably 1.5 to 3.5% by mass. It is even more desirable to contain an amount of%.

  The thickener-containing oil / fat desirably further contains an emulsifier. As the emulsifier, for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin, lecithin derivative and the like can be used, and a system in which two or more of these are mixed is used. It is more desirable. Further, the preferable content of the emulsifier in the thickener-containing fat is, for example, the ratio of fat / emulsifier is 6.5 or less, and 10 to 30% by mass, more preferably based on the entire thickener-containing fat. 14 to 26% by mass.

It is desirable to add the thickener-containing fat in the main kneading step when a middle seed method including a middle kneading step and a subsequent main kneading step is adopted as the kneading step of the bread dough. If the thickener-containing fat is added at an early stage of the bread dough kneading process, it takes a long time to knead the bread dough, and as a result, the bread dough may be damaged. The thickener-containing fat is preferably added in the main process, and more preferably added in the process of the main process.
Also, as will be described later, gluten tends to be immature when adding indigestible starch in the middle-class kneading process, but when the thickener-containing fat is added here, the development of gluten is further suppressed. Therefore, it is desirable to add the thickener-containing fat in the main process. Furthermore, for the same reason, even when the thickener-containing fat is added in the main process, it is more preferable to add it in the main process than in the beginning of the main process.

As described above, in this embodiment, since both the cross-linked starch and the thickener-containing oil and fat are added in combination, the baked bread has a good crispness without being pulled, and the mouthfeel and texture are light and soft. It becomes possible to make it soft. In particular, when both are added in combination, the baked bread is softer than when either of the two is added alone, so that the crispness and crispness can be more felt.
Moreover, when employ | adopting the middle seed method provided with the middle seed kneading process and the subsequent main kneading process as a kneading process of bread dough, it is desirable to add both in the said main kneading process. The reason why it is desirable to add both in the main process is the same as the reason why it is desirable to add each of them in the main process.

  In the present invention, gliadin is a component of wheat gluten together with glutenin. After obtaining wheat gluten by the same method as the method for obtaining active gluten described above, generally, for example, from gluten It can be obtained by extraction and separation as a soluble component using a solvent such as an alcohol aqueous solution, and usually by drying and pulverizing it. The gliadin thus obtained is present in the form of a gliadin concentrate in which gliadin is present at a high concentration, for example 60% or more. The concentration (content) of gliadin in the gliadin concentrate increases production cost and price, but the higher (more) the higher (more) is more desirable, and specifically, for example, 70% or more. Is desirable. In the present invention, the gliadin is a gliadin concentrate which is extracted and separated from an active gluten using a low concentration, preferably 30% or less, acidified, preferably aqueous ethanol solution having a pH of 3 to 5.5 as a solvent. It is desirable to dry the powder.

The gliadin is preferably added in an amount of 0.1% by mass or more, more preferably in an amount of 0.5% by mass or more, and in an amount of 2% by mass or more. It is even more desirable to do so.
By adding gliadin in this way, as described above, a wheat flour protein having a high protein content exceeding 13.5% by mass is used as part of the wheat flour, or a wheat protein as the flour is 13% by mass. When using more than 10% strong flour and adding only active gluten, the baked bread will have a tough texture that makes it feel strong and crisp, hard and crisp, heavy to the mouth, It becomes possible to avoid the poor melting of the mouth.
Further, gliadin is desirably 5% by mass or less, preferably 4% by mass or less, more preferably 3% by mass or less based on the entire raw material powder.
The gliadin is preferably added and kneaded together in the step of adding resistant starch. By doing so, the effect of adding gliadin can be more effectively exhibited.

  In this embodiment, as a method for producing bread dough, a medium seed method, a straight rice bran method, a short time production method, a no time method, a liquid seed method, and other bread production methods can be adopted, but by a long time fermentation. From the viewpoint of promoting the ripening of bread dough (including medium seeds) and sufficiently developing gluten, the medium seed method and the straight rice bran method are desirable, particularly the medium seed method. The law is desirable.

  In addition, when the middle seed method is adopted, the time when the indigestible starch is added is the middle seed kneading process or the main kneading kneading process, or the starch is divided into two parts. It may be a process, but it is desirable to add it in a medium-type kneading process. Even if a large amount of indigestible starch is added to the bread dough, by adding this in the middle kneading process, the baked bread has no unpleasant starch odor, has roasted flour incense and fermentation flavor, It also has sweetness.

By the way, while adopting the medium seed method and adding indigestible starch in the medium seed kneading process, in the present embodiment, since a large amount of indigestible starch is added to the medium seed, Since the amount of wheat gluten decreases, gluten tends to be immature, and the mesh of the gluten cell membrane is formed excessively finely.
Therefore, the flour as the raw material powder constituting the bread dough generally uses 50 to 100% by weight of the flour in the middle-type kneading process, but in the present invention, the whole quantity of the flour in the middle-kneading process. It is desirable to use 60 to 100% by weight of flour, and it is even more desirable to use 70 to 100% by weight of flour. By doing so, it becomes possible to maintain the ratio of the wheat protein forming medium-type gluten at a minimum or more than the necessary amount.
The yeast added in the middle-type kneading step is usually 1.7 to 2.3% by mass, preferably 1.8 to 2.2% by mass, based on the whole raw material powder.

  Moreover, in order to improve the formation of an excessively fine mesh of a gluten cell membrane due to immature middle seeds, it is desirable to add yeast fermentable sugars in the middle seed kneading step. Specific examples of yeast fermentable saccharides include sugars, glucose, fructose, maltose, and other sugars that act as a nutrient source when fermenting yeast to promote yeast fermentation activity. Any one or a combination of two or more can be added. However, glucose is desirable as the yeast fermentable saccharide. In this way, by adding yeast fermentable sugars in the middle seed kneading step, the middle seed immaturity after the middle seed fermentation is eliminated, and the formation of the mesh of the gluten cell membrane is made fine and good, while firing The starch odor of the finished bread can be reduced.

  The yeast fermentable saccharide is preferably added in an amount of 0.5 to 15% by mass, more preferably 1 to 10% by mass, and more preferably 3 to 8% by mass with respect to the hardly digestible starch added in the middle-type kneading step. It is even more desirable to add. Moreover, it is desirable to add 0.2 to 3.8% by mass of yeast fermentable saccharide, and it is more desirable to add 0.4 to 2.5% by mass with respect to the raw material powder used in the middle seed mixing process. Further, it is more desirable to add 0.6 to 2% by mass. Furthermore, the yeast fermentable saccharide is preferably added in an amount of 10 to 100% by mass, more preferably 25 to 75% by mass, and more preferably 40 to 60% by mass with respect to the yeast added in the middle-kneading step. It is even more desirable. As the amount of yeast fermentable saccharide added increases, the immaturity of the seeds after fermentation is eliminated, the formation of the mesh of the gluten cell membrane is improved, and the starch odor of the baked bread is further reduced. The roasted incense and fermentation flavor of the flour can be increased. However, if the amount of yeast fermentable saccharide added exceeds 2.5 mass% with respect to the raw material powder added to the middle seed, the baked bread crumb inner phase may become rough.

  Here, in order to improve the formation of an excessively fine network of gluten cell membranes due to immature middle seeds, it is also conceivable to increase the amount of yeast added in the middle seed mixing step. However, this method can also reduce the starch odor of the baked bread, but as its adverse effect, the yeast odor and alcohol odor of the baked bread become stronger, and the roasted incense and fermentation flavor of the flour are erased. Not desirable.

  Next, the bread manufacturing method according to the second embodiment of the present invention will be described. This production method is similar to the bread production method according to the first embodiment described above, wherein a super-strong flour having a high protein content exceeding 13.5% by mass of wheat protein is added as part of the flour. Active gluten and preferably further gliadin are added, but unlike the above, only the cross-linked starch is added without adding the thickener-containing fat. Since the cross-linked starch does not add thickener-containing fats and oils, it is desirable to add an amount of 1.5% by mass to 3% by mass with respect to the raw material powder, and an amount of 2% by mass to 3% by mass is added. It is even more desirable to do so. This also provides the same operations and effects as described above.

  Next, the bread manufacturing method according to the third embodiment of the present invention will be described. This production method is similar to the bread production method according to the first embodiment described above, wherein a super-strong flour having a high protein content exceeding 13.5% by mass of wheat protein is added as part of the flour. Active gluten and preferably further gliadin are added, but unlike the above, only the thickener-containing fat is added without adding the cross-linked starch. Whether or not the cross-linked starch is added to the thickener-containing fat or oil, it is desirable to add an amount of 1% by mass or more with respect to the raw material powder constituting the bread dough, and further 1.5 mass It is more desirable to add an amount of at least%, and it is even more desirable to add an amount of at least 2% by mass. Moreover, it is desirable to add 15 mass% or less with respect to the said raw material powder which comprises bread dough, even if this thickener containing fats and oils do not add the said cross-linked starch. This also provides the same operations and effects as described above.

  In the above embodiment, as flour other than raw material flour (consisting of wheat flour and resistant starch), in addition to wheat flour and resistant starch, as long as it does not hinder the realization of the object and effect of the present invention, In place of some of these, flour such as whole wheat flour, rye flour and rice flour, starch such as pregelatinized starch, etherified starch or esterified starch, and cross-linked starch can be used.

  Next, examples according to the present invention will be described. In the examples, as the indigestible starch, the preparation described in the above-mentioned Patent Document 8 (Japanese Patent Application Laid-Open No. 10-191931), specifically, tapioca starch was obtained by partial hydrolysis with α-amylase. Difficulty obtained by dissolving the intermediate product in warm water, debranching with isoamylase, aging and then inactivating the enzyme, or inactivating the enzyme and then aging and spray drying Digestible starch (contains about 50% of narrowly digestible starch) was used. The less digestible starch in the narrow sense in the resistant starch was water-insoluble.

[Example 1]
First, as Example 1 of the present invention, a medium seed method is adopted, and indigestible starch, super-strong powder, active gluten, cross-linked starch, thickener-containing fats and oils and gliadin are added to the main shell, as shown in FIG. A square bread was produced by blending and processing.
The bread produced in this way is made from super kneaded flour and active gluten, so that even though a large amount of indigestible starch is added, the bread, dough and elasticity of kneaded bread dough are added. The bread was baked from the dough and had a large oven spring, a stable and uniform shape, and no cracks in the crust.
In addition, the content of wheat protein in the mixed dough is moderately adjusted, and gliadin is added to the main koji, resulting in an excess of wheat protein. The crust was hard and could not be bitten, and the crumb was too strong to pull and elastic, causing no bad effects such as a heavy mouthfeel or poor mouth melting, and had a good texture.
Rather, the bread of this example has a good crispness without pulling, despite the addition of super-strong powder and active gluten due to the addition of cross-linked starch and thickener-containing fats and oils in the main body, and The mouthfeel and texture were light and soft and soft.

[Example 2]
Next, as Example 2 of the present invention, the middle seed method is adopted, resistant starch, super strong powder, active gluten and gliadin are added to the middle seed, and cross-linked starch and thickener-containing fats and oils are added to the main shell. Was added, and square-shaped bread was produced by the composition and process shown in FIG.
The bread produced in this way is made by adding super strong flour and active gluten to the middle seed, so that even though a large amount of indigestible starch is added to the middle seed, extensibility and expansion from the mixed dough The bread baked from the bread dough had a large oven spring, a stable and uniform shape, and no cracks occurred in the crust.

In addition, the content of wheat protein in the kneaded bread dough is moderately adjusted, and gliadin is added to the middle seed. The crust was hard and could not be bitten, and the crumb was too strong to pull and elastic, causing no bad effects such as a heavy mouthfeel or poor mouth melting, and had a good texture.
Rather, the bread of this example has a good crispness without pulling, despite the addition of super-strong powder and active gluten due to the addition of cross-linked starch and thickener-containing fats and oils in the main body, and The mouthfeel and texture were light and soft and soft.
Furthermore, since the whole amount of resistant starch is added in the middle seed kneading process and glucose is added as yeast fermentable sugar in the middle seed kneading process, the bread of this example has no unpleasant starch odor. It had a roasted incense and fermentation flavor of wheat flour, and also had a sweet taste. Also, the gluten cell membrane was good and reasonably fine.

Experimental example

[Experimental Example 1]
Next, as the present invention, in Example 1 as a comparative example and in Example 1 as a comparative example, the addition amounts of active gluten and gliadin were 0 mass% and 2 mass%, respectively (Comparative Example 1), 0.5 mass% , 1.5% by mass (Comparative Example 2), 2% by mass, and 0% by mass (Comparative Example 3) to produce a square bread, shape stability, presence of cracks and texture I tried to compare. The result was as shown in FIG.
According to this experimental example, Example 1 of the present invention is maintained without loss of extensibility, expandability and elasticity from the kneaded bread dough, despite the addition of a large amount of resistant starch. The bread baked from the bread dough had a large oven spring, a stable and uniform shape, and no cracks in the crust. In addition, because the wheat protein content of the mixed dough is moderately adjusted, the baked bread crust produced due to excessive wheat protein content is too hard to chew, crumbs The pulling and elasticity became excessively strong, and the mouthfeel became heavy and the mouth melted badly without causing any harmful effects, and the texture was good.

On the other hand, since Comparative Example 1 did not add active gluten, the above-described adverse effects caused by excessively containing wheat protein did not occur and the texture was good, but the wheat protein content Since the shape of the crust was small, the shape was not stable, and the crust was remarkably cracked.
Further, Comparative Example 2 was not as good as Comparative Example 1 due to the small amount of active gluten added, but although the texture was good, the shape was unstable as in Comparative Example 1, and it was remarkably crusted. Cracks have occurred.
In Comparative Example 3, 2% by mass of active gluten is added, so the shape is stable. However, since gliadin is not added, the crust of the baked bread is hard, and the crumb is pulled and elastic. It became excessively strong, had a heavy mouthfeel, and had a poor mouth melting.

[Experimental example 2]
Next, as examples of the present invention, in Examples 2 and 2, the amount of the crosslinked starch added was 0.1% by mass, 1% by mass, 2% by mass, and 3% by mass (Example 3 and Example 3, respectively). No. 4, No. 5 and No. 6) and a comparative control example (referred to as Comparative Examples 4 and 5 respectively) in which the addition amount of the cross-linked starch was 0 and 5% by mass in this example as a comparative example. Were compared and examined for their crisp texture. The result was as shown in FIG.
Each Example of the present invention to which the cross-linked starch was added had good crisps and light texture compared to Comparative Example 4 in which no cross-linked starch was added. This was particularly remarkable in Examples 2 and 4 in which 0.5% by mass and 1% by mass of the crosslinked starch were added. Moreover, the comparative example 5 which added 5 mass% of crosslinked starch had an excessive crispy feeling.

[Experimental Example 3]
Next, as examples of the present invention, the xanthan gum-containing fats and oils were added in an amount of 1% by mass, 1.5% by mass and 3% by mass in Example 2 and Example 2 (Examples 7, 8 and 9) and a comparative example (referred to as Comparative Example 6) in which the addition amount of xanthan gum-containing fats and oils was 0 in this example as a comparative example, a square bread was produced, and its mouth feel and softness of texture I tried to compare. The result was as shown in FIG.
Each Example of the present invention to which xanthan gum-containing fats and oils were added had better mouth melting, soft mouthfeel and texture than Comparative Example 6 to which no xanthan gum-containing fats and oils were added. In particular, this was remarkable in Examples 2 and 9 in which 2% by mass and 3% by mass of xanthan gum-containing fats and oils were added.

In the bread manufacturing method which concerns on Example 1 of this invention, it is a table | surface figure which shows the mixing | blending and process of bread dough. In the bread manufacturing method which concerns on Example 2 of this invention, it is a table | surface figure which shows the mixing | blending and process of bread dough. 6 is a table showing the results of Experimental Example 1. FIG. It is a table | surface figure which shows the result of Experimental example 2. It is a table | surface figure which shows the result of Experimental example 3.

Claims (13)

In the bread manufacturing method of adding wheat flour and resistant starch as raw material powder in the kneading process of bread dough,
As part of the wheat flour, a super-strong flour having a high protein content exceeding 13.5% by mass of wheat protein is added, and at least active gluten among active gluten and gliadin is added, and cross-linked starch and / or increased A method for producing bread comprising adding a viscous agent-containing fat.   The method for producing bread according to claim 1, wherein the thickener-containing fat further contains an emulsifier.   The method for producing bread according to claim 1 or 2, wherein the indigestible starch is added in an amount of 10% by mass to 40% by mass with respect to the whole raw material powder.   The said super strong flour uses the quantity of 4 mass%-13 mass% among the said wheat flour, The manufacturing method of the bread of Claim 1, 2, or 3 characterized by the above-mentioned.   The said active gluten adds the quantity of 1 mass% or more with respect to the said raw material powder | flour which comprises the said bread dough, The manufacturing method of the bread of Claim 1, 2, 3 or 4 characterized by the above-mentioned.   The bread according to claim 1, 2, 3, 4 or 5, wherein the crosslinked starch is added in an amount of 0.1% by mass to 3% by mass with respect to the raw material powder constituting the bread dough. Manufacturing method.   The said thickener containing fats and oils add the quantity of 1 mass% or more with respect to the said raw material powder which comprises the said bread dough, The bread of Claim 1, 2, 3, 4, 5 or 6 characterized by the above-mentioned. Manufacturing method.   The said gliadin adds the quantity of 0.1 mass% or more with respect to the said raw material flour, The manufacturing method of the bread of Claim 1, 2, 3, 4, 5, 6 or 7 characterized by the above-mentioned.   The middle dough method comprising a medium seed kneading process and a subsequent main koji process as the kneading process of the bread dough, and the resistant starch is added in the medium kneading process. The method for producing bread according to 2, 3, 4, 5, 6, 7 or 8.   The method for producing bread according to claim 9, wherein the crosslinked starch and / or thickener-containing fat is added in the main koji step.   The super-strong powder is added and kneaded together in the step of adding the non-digestible starch, according to claim 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10. Bread manufacturing method.   The active gluten and / or gliadin are added and kneaded together in the step of adding the resistant starch, wherein the active gluten and / or gliadin are mixed together. The method for producing bread according to 10 or 11. In place of adding the super strong flour as a part of the wheat flour, strong flour having a wheat protein content of 13 to 13.5% by mass is added as the flour. The method for producing bread according to 5, 6, 7, 8, 9, 10, 11 or 12.

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