JP2008125449A - Method for producing bread containing dietary fiber - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing bread having high quality even when a dietary fiber which has not been particularly processed for the improvement of bread-making property is used. <P>SOLUTION: The method for producing bread containing dietary fibers comprises the preparation of a dough containing dietary fibers while setting an interval of 0-20 minute from the preparation of the dough containing dietary fibers to the division of the dough. The above method is characterized in that the dietary fiber is wheat bran or young leaf powder. The amount of the dietary fiber is ≤35 parts by mass in 100 parts by mass of the sum of the cereal flour and the dietary fiber, and the method is suitable when a large amount i.e. 21-35 parts by mass of the dietary fiber is used. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing bread containing dietary fiber.

It is known that bread-making properties are deteriorated when dietary fibers such as bran are included in breads.
In order to improve this, methods for processing dietary fiber and the like are known. For example, active lactic acid bacteria are inoculated into a mixture of wheat bran and wheat germ, flour and saline to sufficiently hydrate wheat bran and germ. A method of mixing this into bread dough (see Patent Document 1), dietary fiber and germ are mixed in advance with water, yeast and sugar used in the bread making process to make a liquid product, and the liquid product is fermented Then, the method of manufacturing bread dough using the obtained fermentation liquid is known (refer patent document 2).
These methods are not very efficient because they require a process of processing dietary fiber in addition to the bread making process.

Japanese Patent Laid-Open No. 54-117055 JP-A-5-316925

  Accordingly, an object of the present invention is to provide a method capable of producing bread of good quality even when dietary fiber that has not been specially processed for improving bread-making properties is used. It is.

As a result of intensive studies to achieve the above-mentioned object, the present inventor obtained good dietary fiber as long as it takes 0 to 20 minutes until the dough is divided after preparing the dough containing dietary fiber. It discovered that bread containing it could be manufactured, and came to complete this invention.
Therefore, the present invention is a method for producing bread containing dietary fiber, characterized in that the time until the dough is divided after preparing the dough containing dietary fiber is 0 to 20 minutes.
The dietary fiber is bran or young leaf flour.

  Good quality breads containing dietary fiber can be produced.

Hereinafter, the present invention will be described in detail.
As a bread-making method, the method of the present invention will be described by a typical straight method and medium seed method.
In the straight bread making process, after mixing the raw materials and preparing the dough, the dough is fermented for 90 to 120 minutes (floor time), the dough is divided and further fermented for about 25 minutes (bench time), and then It is shaped by molding with a molder, etc., and further fermented for about 30 minutes.
When the present invention is carried out by the straight method, the dough containing dietary fiber is kneaded to prepare the dough, and then the fermentation time (floor time) until splitting is not taken at all or within 20 minutes, otherwise This step may be the same as the conventional straight method.

In the middle-class bread making process, a part of the raw material is kneaded, a medium-sized dough is prepared and fermented for about 4 hours, the remaining ingredients are added to the dough and kneaded to prepare a dough, which is fermented for about 20 minutes. (Floor time), the dough is divided and further fermented for about 20 minutes (bench time), then shaped with a molder or the like, fermented for about 30 minutes (Firo), and fired.
In the case of the medium seed method, dietary fiber is added to the medium seed dough when the remaining ingredients are added to the medium seed dough.
Only the dietary fiber may be used as the remaining raw material.
When the present invention is carried out by the middle seed method, the dough containing dietary fiber is mixed to prepare the dough, and then the fermentation time (floor time) until division is not taken at all or within 20 minutes. The other processes may be the same as those in the conventional middle seed method.

In any method, it is necessary to take no fermentation time from preparation of the dough containing dietary fiber to splitting, or within 20 minutes.
In the bread making method other than the straight method and the middle seed method such as the liquid seed method and the hot water kneading method, do not take the fermentation time from the preparation of the dough containing dietary fiber until splitting, or within 20 minutes The effects of the present invention can be obtained.
Further, the effect of the present invention cannot be obtained even if the bench time and proof time after the division are shortened instead of the floor time.

Examples of dietary fiber that can be used in the present invention include bran and young leaf flour.
As the bran, bran powder or crushed pieces such as wheat, rye or rye wheat can be used.
In addition to unprocessed bran, the bran can be baked bran or pulverized with a stone mill.
In the present invention, young leaf powder such as wheat, buckwheat, datan buckwheat or barley can be used as the young leaf powder.
Okara can also be used as dietary fiber, but in the case of okara, good bread can be obtained without using the method of the present invention.
These can be used alone or in combination of two or more.

In this invention, the usage-amount of dietary fiber is 35 mass parts or less in a total of 100 mass parts of flour and dietary fiber.
When whole wheat flour is used as it is, the amount of bran used is about 20 parts by mass in 100 parts by mass of flour and dietary fiber, but according to the method of the present invention, a larger amount of dietary fiber can be used. In the present invention, it can be preferably used when a large amount of dietary fiber is used such that the amount of dietary fiber used is 21 parts by mass or more and 35 parts by mass or less in a total of 100 parts by mass of flour and dietary fiber.

The flour that can be used in the present invention is not particularly limited as long as it is flour that can be used for breads, and besides wheat flour, buckwheat flour, rye flour, rye flour, barley flour, rice flour, corn flour, and oat flour are used. be able to.
Further, other auxiliary materials that can be used in the present invention are not particularly limited as long as they can be used for breads.

  The breads that can be produced by the method of the present invention are not particularly limited as long as the breads include a yeast fermentation step, and breads that are baked in ovens such as bread and confectionery breads and fried breads such as yeast donuts can be mentioned. it can.

Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1 to 3, Comparative Examples 1 to 3] Test by straight method The raw materials (except for shortening) shown in Table 1 were mixed for 2 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed, and then shortened, and further at low speed. The mixture was kneaded for 1 minute, 3 minutes at medium speed, and 5 minutes at high speed, and the temperature was raised to 27 ° C.

The floor time shown in Table 2 was taken, divided into 450 g, and the bench time was 25 minutes.
Thereafter, the dough was shaped with a molder, proofed at a temperature of 38 ° C. and a humidity of 85% for 30 minutes, and baked at 210 ° C. for 25 minutes to obtain bread.
The bran used was pulverized with a stone mill.
The volume is a value obtained by measuring one product by the rapeseed replacement method.
The texture evaluation was performed by 10 skilled panelists.
The results are shown in Table 2.

  A good bread could be obtained when the floor time was 0 to 20 minutes.

[Examples 4 to 5] Comparative test of bran type In Example 1, bread was obtained in the same manner as in Example 1 except that the bran was changed to raw bran and baked bran and the floor time was changed to 20 minutes. .
The results are shown in Table 3.

  Good bread could be obtained even with raw bran and baked bran.

[Examples 6 to 8, Comparative Examples 4 to 6] Test with yeast donuts The ingredients of the composition shown in Table 4 (excluding shortening) were mixed for 3 minutes at low speed for 3 minutes, added with shortening, and further reduced for 1 minute at low speed. The mixture was kneaded for 3 minutes at high speed and 1 minute at high speed, and the temperature was raised to 27 ° C.

The floor time shown in Table 5 was taken, divided into 50 g, and the bench time was 20 minutes.
Thereafter, the dough was shaped, proofed at a temperature of 32 ° C. and a humidity of 75% for 40 minutes, inverted at 180 ° C. for 90 seconds and fried for 90 seconds to obtain an yeast donut.
The bran used was pulverized with a stone mill.
The volume is a value obtained by measuring three products by the rapeseed replacement method.
The texture evaluation was performed by 10 skilled panelists.
The results are shown in Table 5.

  A good yeast donut could be obtained when the floor time was 0 to 20 minutes.

[Examples 9 to 11 and Comparative Examples 7 to 9] Tests using a confectionery bread The ingredients shown in Table 6 (except for margarine) were mixed at low speed for 2 minutes, medium speed for 3 minutes, high speed for 1 minute, added with margarine, and further slowed down. The mixture was kneaded for 1 minute, medium speed 3 minutes, and high speed 3 minutes, and the dough temperature was raised to 27 ° C.

The floor time shown in Table 7 was taken, divided into 50 g, and the bench time was 25 minutes.
Thereafter, the dough was shaped, and the proof was taken at a temperature of 38 ° C. and a humidity of 85% for 40 minutes, and baked at 210 ° C. for 9 minutes to obtain a confectionery bread.
The bran used was pulverized with a stone mill.
The volume is a value obtained by measuring three products by the rapeseed replacement method.
The texture evaluation was performed by 10 skilled panelists.
The results are shown in Table 7.

  Good sweet bread could be obtained when the floor time was 0 to 20 minutes.

[Example 12] Test by medium seed method Raw materials having the composition shown in Table 8 were kneaded at a low speed for 2 minutes and a medium speed for 2 minutes, and then raised to a dough temperature of 24 ° C.
Then, it was fermented for 4 hours at a temperature of 27 ° C. and a humidity of 75% to obtain a middle seed.

  The above ingredients (except for shortening) shown in Table 9 are mixed with raw materials of low speed 2 minutes, medium speed 3 minutes, high speed 1 minute, and then shortened, and then mixed at low speed 1 minute, medium speed 3 minutes, high speed 5 minutes. The dough temperature was raised to 27 ° C.

The floor time was taken for 20 minutes, divided into 450 g, and the bench time was 20 minutes.
Thereafter, the dough was shaped with a molder, proofed at a temperature of 38 ° C. and a humidity of 85% for 30 minutes, and baked at 210 ° C. for 25 minutes to obtain bread.
The bran used was pulverized with a stone mill.
The volume is a value obtained by measuring one product by the rapeseed replacement method.
The texture evaluation was performed by 10 skilled panelists.
The results are shown in Table 10.

Good bread was able to be obtained even by the medium seed method.
In Example 12, wheat flour was not added at the time of the main meal, but even when some wheat (20 parts by mass) of the middle seed was added at the time of the main meal, a good bread could be obtained similarly.

[Examples 13 to 15 and Comparative Examples 10 to 12] Tests using wheat young leaf flour The ingredients (except for shortening) shown in Table 11 were mixed at a low speed of 2 minutes, a medium speed of 3 minutes, and a high speed of 1 minute, and then shortened. The mixture was kneaded at a low speed of 1 minute, a medium speed of 3 minutes, and a high speed of 5 minutes to raise the dough temperature to 27 ° C.

The floor time shown in Table 12 was taken, divided into 450 g, and the bench time was 25 minutes.
Thereafter, the dough was shaped with a molder, proofed at a temperature of 38 ° C. and a humidity of 85% for 30 minutes, and baked at 210 ° C. for 25 minutes to obtain bread.
The volume is a value obtained by measuring one product by the rapeseed replacement method.
The texture evaluation was performed by 10 skilled panelists.
The results are shown in Table 12.

  Even when the wheat young leaf powder was used, good bread could be obtained when the floor time was 0 to 20 minutes.

[Reference Examples 1 to 6] Test with finely ground okara paste Raw materials (excluding shortening) shown in Table 13 were mixed for 2 minutes at low speed, 3 minutes at medium speed, and 6 minutes at high speed, and then shortened, and further at low speed for 1 minute. The mixture was mixed for 3 minutes at medium speed and 12 minutes at high speed, and the temperature was raised to 27 ° C.

The floor time shown in Table 14 was taken, divided into 450 g, and the bench time was 25 minutes.
Thereafter, the dough was shaped with a molder, proofed at a temperature of 38 ° C. and a humidity of 85% for 30 minutes, and baked at 210 ° C. for 25 minutes to obtain bread.
The volume is a value obtained by measuring one product by the rapeseed replacement method.
The texture evaluation was performed by 10 skilled panelists.
The results are shown in Table 14.

When finely ground okara paste was used, a good bread could be obtained when the floor time was 0 to 20 minutes, but it was the same even when it exceeded 20 minutes.

Claims (2)

  A method for producing bread containing dietary fiber, characterized in that the time until the dough is divided after preparing the dough containing dietary fiber is 0 to 20 minutes. 2. The method for producing bread according to claim 1, wherein the dietary fiber is bran or young leaf flour.