JP2018166420A - Manufacturing method of breads using wheat bran - Google Patents

Abstract

To provide breads which contains wheat bran not only having heavy appearance and excellent in palatability but also having preferable flavor of wheat bran even while having less smell and harshness of individual bran.SOLUTION: There is provided a manufacturing method of breads characterized in adjusting a dough from precursor powder containing wheat bran, gluten and embryo. In the precursor powder, the total content of the wheat bran and the gluten is 80 mass% or more, the content of embryo is 0.2 to 4.0 mass%, and the mass ratio of the wheat bran and the gluten is 3:7 to 7:2.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing bread using wheat bran.

  Wheat bran is an ingredient that is rich in dietary fiber and high in vitamins and minerals. Recently, various foods with reduced sugar mass and increased dietary fiber content by blending wheat bran have been marketed, reflecting consumer health-consciousness. However, foods formulated with bran have the disadvantage that they feel the unusual smell of bran and the rough texture. Furthermore, when bran is blended with the bakery food dough, problems such as a decrease in workability of the dough and insufficient volume of the obtained bakery food occur.

  Patent Document 1 discloses a method for producing bread characterized by mixing wheat bran, wheat flour and / or wheat gluten, and hot water, to improve the flavor and texture despite the use of wheat bran. It describes that excellent breads can be produced. Patent Document 2 contains at least one of bran and bran, wheat protein, and a predetermined swelling agent, but does not contain wheat flour, which is substantially free of sugar (starch). The bread-like food material used for bread-like food is described. Patent Document 3 discloses a composition for yeast fermented foods containing a low-sugar food material such as bran, active gluten, reduced gluten, and a sugar material that can be assimilated to yeast. It is described that the state is improved and the taste and texture are improved. Patent Document 4 discloses a conventional food material characterized by containing at least one of roast bran and roast bran, wheat protein, inactivated soybean flour, and pectin. It is described that a low-sugar food having a texture and a taste that has not been obtained can be obtained.

JP 2014-054190 A JP 2008-306986 A Japanese Patent Laying-Open No. 2006-028554 Japanese Patent Laid-Open No. 2006-101115

  The present invention provides a method for producing bran bread containing a bran-like taste and smell, having a preferable bran flavor, excellent texture, and having a voluminous appearance.

  The inventors have improved the workability of the dough by using a flour containing wheat bran, gluten, and germ in a predetermined amount as a raw material powder for bran-containing breads, and further improved the flavor and texture, and the volume. It has been found that breads with bran having a certain appearance can be produced.

That is, the present invention is a method for producing bread characterized by preparing dough from raw flour containing wheat bran, gluten and germ,
In the raw material flour, the total content of the wheat bran and the gluten is 80% by mass or more, the content of the germ is 0.2 to 4.0% by mass, and the wheat bran and the gluten The mass ratio is from 3: 7 to 7: 2.
Provide a method.

  According to the present invention, the workability of the bran bread dough can be improved. Further, according to the present invention, even without using flour, not only the bran's peculiar taste and odor, but also the preferred flavor of bran, good flavor and texture, and a voluminous bread Can be produced.

  The bread manufacturing method of the present invention is characterized by using flour containing wheat bran, gluten, and germ as raw material powder for bread dough (hereinafter sometimes simply referred to as “raw material flour”).

  In the present specification, wheat bran refers to a residue obtained by removing the endosperm portion from the wheat grain in a general wheat flour production process, or a product obtained by further removing the attached endosperm or germ therefrom. The wheat bran used in the present invention (hereinafter sometimes simply referred to as bran) may be defatted, non-defatted (whole fat), or roasted bran. ) Bran. Further, the particle size of the bran used in the present invention is not particularly limited, but it is preferably a powder bran. As the bran used in the present invention, for example, a flaky wheat bran obtained by a normal flour milling process, a powder bran obtained by subjecting it to a fine pulverization process, a mixture thereof, a product obtained by defatting them, A roasted product can be used, and these can be used alone or in combination of two or more. Alternatively, various commercially available products may be used for the wheat bran used in the present invention.

  Examples of gluten used in the present invention include wheat gluten and corn gluten, but wheat gluten is preferred. As wheat gluten, either raw gluten or active gluten can be used, but active gluten is preferred from the standpoint of availability.

In the raw material flour used in the method of the present invention, the total content of the wheat bran and the gluten may be 51% by mass or more, preferably 80% by mass or more, more preferably 80 to 99.8% by mass, Preferably it is 80-99.5 mass%. Moreover, mass ratio of this wheat bran and this gluten should just be 3: 7-7: 2 in this raw material powder, However, Preferably it is 4: 6-7: 3. More preferably, the content of the wheat bran in the raw material powder is 40 to 80% by mass, and further preferably 50 to 70% by mass. When the content of wheat bran in the raw material powder is small, the obtained bread is inferior in the flavor of the bran, and it is difficult to obtain the advantages of low sugar and nutritional value due to the bran. On the other hand, when the content of wheat bran in the raw flour is too large, the workability of the bread dough may be lowered, and the volume of the obtained bread may be lowered. Furthermore, if the mass ratio of wheat bran to gluten in the raw flour is too small or too large, the workability of the bread dough will decrease, the volume of the resulting bread will decrease, or the texture will decrease There are things to do.

  Examples of the germ used in the present invention include wheat germ and rice germ, but wheat germ is preferred. Further, the embryo used in the present invention may be either a full fat germ or a defatted germ, but a full fat germ is preferred. More preferably, the germ used in the present invention is a full fat wheat germ. By blending the germ with the raw material powder, the flavor of the resulting bread can be improved, and the acrid and bran odor caused by the wheat bran can be reduced.

  In the raw material powder used in the present invention, the germ content may be 0.2 to 4.0% by mass, preferably 0.5 to 3.0% by mass, more preferably 0.5 to 2.0%. % By mass. If the germ content in the raw material powder is low, the effect of improving the flavor of breads and reducing the bran's taste and odor will not be obtained sufficiently. On the other hand, if the germ content in the raw material powder is high, The workability of the dough may be reduced, and the volume of the obtained bread may be reduced.

  Furthermore, when considering the effect of reducing bran's taste and odor and the balance of the flavor derived from the germ, the content of the germ in the raw flour is preferably 0.5 to 5 with respect to 100 parts by weight of the wheat bran. 0.0 part by mass, more preferably 1.0 to 3.5 parts by mass.

  Preferably, in the raw material flour, the total content of the wheat bran and the gluten is 80% by mass or more, the content of the germ is 0.2 to 4.0% by mass, and the wheat bran and the gluten Is a mass ratio of 3: 7 to 7: 2. More preferably, in the raw material flour, the total content of the wheat bran and the gluten is 80% by mass or more, the content of the germ is 0.5 to 3.0% by mass, and the wheat bran and the gluten The mass ratio with gluten is from 4: 6 to 7: 3.

  Preferably, the raw material flour used in the present invention is 30 to 79 parts by weight of wheat bran, preferably 40 to 69 parts by weight, 20 to 70 parts by weight of gluten, preferably 30 to 60 parts by weight, and 0.2 to 4 germs. 0.0 part by mass, preferably 0.5 to 3.0 parts by mass.

  The raw material flour used in the present invention may further contain flour other than wheat bran and germ. Other flours include wheat flour (strong flour, semi-strong flour, medium strength flour, durum wheat flour, etc.), rye flour, rice flour, corn flour, barley flour, etc., which should be used alone or in combination of two or more. Can do. The content of other flour in the raw material flour may be in a range that does not interfere with the effects of the wheat bran, gluten, and germ described above, but is preferably 45% by mass or less, more preferably 40% by mass or less, and still more preferably. It is 20 mass% or less.

  In the manufacturing method of breads of this invention, dough is prepared from raw material flour. The dough is prepared by mixing raw material powder and water. 100-150 mass parts is preferable with respect to 100 mass parts of raw material powder, and, as for the quantity of the water added to raw material powder, 105-130 mass parts is more preferable. By making the amount of water within this range, the breads obtained are suitable because the texture of the bread is reduced and not only a soft, moist or moist texture is provided, but also the calories of the breads are reduced. .

  In preparation of the dough, in addition to the raw material powder and water, an auxiliary material usually used for the production of bread may be added. Examples of the auxiliary materials include various fermented species such as sourdish and luban types; baker's yeast such as fresh yeast, semi-dry yeast and dry yeast; various starches, processed starches and gelatinized starches; yeast foods; sugar, glucose, fructose, Sugars such as invert sugar, starch syrup, maltose, and lactose; eggs or egg powder; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder; powdered fats and oils; emulsifiers; swelling agents; thickeners; Sweeteners; flavors; coloring agents; ascorbic acid; inorganic salts such as salt; malt powder, malt extract; enzymes such as amylase, glucosidase, glucose oxidase, protease, lipase, hemicellulase; commercially available dough improving agent; Etc. These auxiliary materials may be added to the raw material powder in advance before preparation of the dough, or may be added to the raw material powder during preparation of the dough. The amount of the auxiliary material used is preferably 20 parts by mass or less with respect to 100 parts by mass of the raw material powder.

  In the method of the present invention, fats and oils may be further added to the dough. The texture (softness etc.) of the obtained breads can be improved by adding fats and oils. Examples of the fats and oils include fats and oils having a melting point of 40 ° C. or less, such as shortening, butter, margarine, salad oil, rapeseed oil, soybean oil, corn oil, sesame oil, olive oil and the like. They can be used in combination. The addition amount of fats and oils is preferably 1 to 20 parts by mass, more preferably 3 to 15 parts by mass, and further preferably 5 to 10 parts by mass with respect to 100 parts by mass of the raw material powder.

  The operation of adding fats and oils to the dough is performed in the above-mentioned mixing, preferably 0 to 20% of the total mixing time, more preferably 0 to 10%. The total mixing time refers to the time from the start to the end of the mixing described above, and the mixing start and end times correspond to 0% time and 100% time of the total mixing time, respectively. Therefore, for example, 0 to 20% of the total mixing time means a time period from 0 to 20% of the time from the start to the end of mixing. The total mixing time can be appropriately set by those skilled in the art in consideration of the composition and capacity of the dough. Preferably, in the method of the present invention, the total mixing time is 10 to 25 minutes, and the fat is added within the first 2 to 5 minutes, more preferably within 1 to 2.5 minutes. More preferably, the addition of fats and oils is at the start of mixing, and the fats and oils are further added to the raw material powder, water and auxiliary materials, and mixing is started. Preferably, the mixing in the method of the present invention is carried out using a dough preparation mixer at a low speed of 5-15 minutes and then at a medium high speed of 5-10 minutes. Here, the low speed is the first speed (low speed) of the bread dough preparation mixer, and the medium speed is the high speed (second speed) in the case of the two-speed mixer and the medium speed (second speed in the case of the three-speed mixer. ) Or high speed (3rd speed), 4 speed mixer is medium high speed (3rd speed) or high speed (4th speed).

  Next, breads are produced from the dough prepared by the mixing through procedures such as fermentation, molding and baking according to a conventional method. Preferably, the method for producing bread of the present invention further includes primary fermentation and secondary fermentation of the prepared dough. In more detail, the method of the present invention includes the steps of primary fermentation (floor time), splitting, bench tie, forming, secondary fermentation (proofing) and baking of the prepared dough. In order to improve the volume and texture of the breads obtained, the total time of primary fermentation (floor time) and secondary fermentation (proteus) is preferably 20 to 60 minutes, more preferably 45 to 60 minutes. In addition, the time ratio between primary fermentation (floor time) and secondary fermentation (proof) is preferably 1: 1 to 4, more preferably 1: 1.5 to 2.

  The type of bread produced by the method of the present invention is not particularly limited. For example, bread, roll bread, sweet bread, sugar beet bread, croissant, Danish, brioche, French bread, German bread (Kaiser Zenmel etc.), focaccia, Examples include panettone.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

Test example 1
1) Manufacture of bread Bread with bran was manufactured in the following steps.
1. Mixing: Raw material powder, auxiliary material and water listed in Table 1 were mixed, and fats and oils were added to mix (low speed 10 minutes → medium high speed 7 minutes, temperature 26 ° C.).
2. Primary fermentation: 20 minutes (27 ° C)
3. Dough split: 80g
4). Bench time: 15 minutes Secondary fermentation (protagonist): 35 minutes (27 ° C)
6). Firing: 220/210 ° C, 15 minutes

2) Evaluation The quality of the produced bran bread was evaluated by a panel of 10 people according to the following criteria, and the average value was obtained. Evaluation criteria:
<Flavor / Taste>
5 points: No taste and bran smell, rich flavor of wheat bran 4 points: Slight taste and bran smell, favorable flavor of wheat bran 3 points: Slight taste and bran smell, Wheat bran has a slightly preferred flavor. 2 points: Egg flavor and bran smell, but wheat bran favors slightly. 1 point: Both egg flavor and bran smell are strong, and wheat bran has no preferred flavor. >
5 points: soft and crisp texture 4 points: slightly soft texture 3 points: slightly hard texture but slightly sticky 2 points: hard or stubborn food It is a feeling 1 point: It is a very hard and sticky texture <Appearance>
3 points: There is a volume 2 points: There is a little volume.
1 point: No volume <Bread dough state>
3 points: The fabric is stretched and not sticky 2 points: The fabric is slightly stretched but slightly sticky 1 point: The fabric is not stretched and sticky

3) Results Tables 2-3 below show the composition of the evaluated raw material powder of bran bread and the evaluation results.

Test example 2
Except that the amount of water used was changed as shown in Table 4, bran bread was produced in the same procedure as in Production Example 2, and evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

Test example 3
A bran bread was produced in the same procedure as in Production Example 2 except that the mixing conditions were changed as shown in Table 5, and evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

Test example 4
A bran bread was produced in the same procedure as in Production Example 2, except that the amount and timing of addition of fats and oils were changed as shown in Table 6, and evaluated in the same manner as in Test Example 1. The results are shown in Table 6.

Test Example 5
A bran bread was produced in the same procedure as in Production Example 2 except that the conditions for fermentation of the dough were changed as shown in Table 7, and evaluated in the same manner as in Test Example 1. The results are shown in Table 7.

Claims (6)

A method for producing bread characterized by preparing dough from raw flour containing wheat bran, gluten and germ,
In the raw material flour, the total content of the wheat bran and the gluten is 80% by mass or more, the content of the germ is 0.2 to 4.0% by mass, and the wheat bran and the gluten The mass ratio is from 3: 7 to 7: 2.
Method.   The content of the said germ in the said raw material powder is 0.5-3.0 mass%, and mass ratio of the said wheat bran and the said gluten is 4: 6-7: 3. Method.   The manufacturing method according to claim 1 or 2, wherein the preparation of the dough includes mixing 100 parts by mass of the raw material powder and 100 to 150 parts by mass of water.   The said mixing WHEREIN: The manufacturing method of Claim 3 which adds 1-20 mass parts fats and oils with respect to 100 mass parts of said raw material powders in 0-20% time of the total mixing time.   The manufacturing method according to claim 3 or 4, wherein the mixing is mixing at a low speed of 5 to 15 minutes and then at a medium to high speed of 5 to 10 minutes. Further comprising subjecting the prepared dough to primary fermentation and secondary fermentation,
The total time of the primary fermentation and the secondary fermentation is 20 to 60 minutes, and the time ratio between the primary fermentation and the secondary fermentation is 1: 1 to 4, 6. Manufacturing method.