JP2020171202A - Scratch-frozen dough dual use improving agent and method of producing sweetened sponge bread using the agent - Google Patents

Abstract

To provide a scratch-frozen dough dual use improving agent added to sweetened sponge dough which contains materials at the same ratio as the scratch process, the sweetened sponge dough being made by applying kneading and primary fermentation (floor time), and capable of being preserved by freezing after division and shaping, and the improving agent capable of keeping chewy texture and volume.SOLUTION: There is provided a method of producing bread using frozen and defrosted bread dough, the method comprising making sponge dough which includes a total gas quantity of 0.3-0.7 mL/g two hours later after fermentation, and comprising a composition obtained by thermally treating a solution for 30 minutes or longer at 65°C or more, the solution containing, in bread dough made by kneading the sponge dough with kneading dough, gluten and an organic acid which includes, in the same molecule, 0.5 pt.wt. or more of two or more carbonyl groups relative to 100 pts.wt. of gluten.EFFECT: According to the present invention, regarding the composition obtained by thermally treating gluten with the organic acid which includes, in the same molecule, two or more carbonyl groups, when it is added to bread dough made by the sweetened sponge process, it is effective for keeping particularly chewy texture and volume even after being preserved by freezing, and it further improves coarse of inner phase.SELECTED DRAWING: None

Description

The present invention relates to a bread dough improving agent capable of reducing freezing damage even when the bread dough produced by the sweetened medium seed production method is stored frozen, and a method for producing bread by the sweetened medium seed production method using the agent.

The habit of eating bread as a meal has taken root in the elderly generation, and the consumption of bread per household has been on the rise in recent years. Furthermore, as a result of the habit of eating bread taking root, the style of providing bread to consumers has diversified, and in addition to the conventional supermarkets, convenience stores, and retail bakeries, the scene of providing bread at services of other industries such as cafes and hotels. Is increasing. On the other hand, as the population declines, the birthrate declines and the population ages, and the declining working population is seen as a problem, labor shortages are also a serious problem in the bakery industry, filling in the labor shortage and immature bread making technology. Manufacturing methods and raw materials have been developed and improved.

The process of manufacturing bread is roughly divided into preparation, kneading, floor time (primary fermentation), division, bench time, molding, proof (secondary fermentation), and baking, and the process from preparation to baking is continuously performed. Is called the scratch method or simply scratch. On the other hand, there is a frozen dough manufacturing method that reduces the burden on manufacturers and baker by sandwiching the frozen storage process in the above process and dividing the work, and is being tackled as a method for solving the labor shortage. The frozen dough manufacturing method is divided into a plate dough freezing method, a dough ball freezing method, a post-molding freezing method, a post-whisker freezing method, a post-baking freezing method, etc., depending on the timing of freezing, but the most typical method is after molding. It is a freezing method.

In the frozen dough manufacturing method, since the dough in the middle of production or the finished bread can be stored frozen, mass production can be performed according to the production or sales schedule, and at the same time, production loss and sales loss can be reduced. In the post-mold freezing method, after molding and freezing in a central bakery, it is stored frozen and delivered to a chain bakery equipped with a proofer and an oven, so that small quantities and various types of bread can be sold at multiple chain bakeries. Can be done. In addition, even employees with low mastery of bread making technology can put out freshly baked bread in stores, so it is easy to hire human resources and solve the problem of labor shortage.

On the other hand, the deterioration in quality of appearance, internal phase and texture that tends to occur in the frozen dough manufacturing method is called a freezing disorder, and is mentioned as a disadvantage that is difficult to improve even in the post-molding freezing method. The mechanism by which freezing disorders occur has not been completely elucidated, but the main cause is the leakage of reduced glutathione from ice crystals and yeast cells formed during freezing storage. Ice crystals in the dough grow during freezing and damage the dough skeleton. In addition, since the yeast that has passed the floor process is frozen in a state of consuming energy for growth and proliferation, it is liable to cause cell destruction and leak reduced glutathione from the cells. Reduced glutathione cleaves some of the SS bonds in gluten, thus softening or weakening the dough. Bread that has undergone these changes is insufficiently fermented with yeast after thawing, and cannot retain the gas generated during fermentation and baking, resulting in volume reduction, waist drop seen during roll molding, and the internal phase of the crumb part. Deterioration of quality such as rough texture and hard and dry texture becomes noticeable.

The most common improvement method in the frozen dough manufacturing method to reduce the above freezing damage is to make a formulation that is less likely to cause freezing damage, such as increasing the amount of gluten or yeast added or decreasing the amount of water added. That is. In addition, in order to suppress the growth and proliferation of yeast before freezing and storage, it was necessary to change the process conditions such as lowering the kneading temperature and shortening the floor time compared to the scratch method.

Therefore, the medium-sized method, in which a part of the flour used for bread is thoroughly fermented with yeast and water in advance, the fermented dough is mixed with the remaining raw materials, and the dough is further divided after taking floor time, is a freezing disorder. It has been considered technically difficult to make frozen dough because there are several points that are susceptible to it. In particular, the more sugar is mixed, the softer the dough becomes and the easier it is for the dough to drip. Therefore, when the dough is frozen and stored by roll molding, there remains a problem that the waist drop is noticeable.

Due to the above characteristics, the scratch and frozen dough manufacturing methods have different formulations and processes from the beginning, so it is necessary to set up separate manufacturing schedules from the preparation stage, and when both manufacturing methods are performed at retail bakery etc., freezing The dough manufacturing method did not necessarily lead to labor reduction, and the burden on employees could not be reduced. In addition, bread made by the medium-sized scratch method is softer than bread made by other methods and is also excellent in suppressing aging, so a major bread maker with a frozen dough factory is in scratch. Conventionally, there has been a demand for the development and improvement of raw materials that enable the bread dough obtained by the seed method to be frozen and stored in the middle of the process.

Prior art documents disclose a technique for freezing and preserving dough produced by the medium seed method. Patent Document 1 discloses that by adding a large amount of an oxidizing agent to a medium-sized dough of yeast donut, softness and volume are maintained, and it is highly effective in reducing oil absorption. As in the above document, it is widely practiced to suppress the influence of reduced glutathione with an oxidant, but excessive addition of the oxidant may reduce mechanical resistance or cause the molding to be unwound. , It is preferable to use it in combination with other emulsifiers and enzymes while maintaining appropriate extensibility, and a plurality of materials must be combined in an appropriate formulation. Therefore, in Patent Documents 2 and 3, the decrease in volume and the looseness of the frozen dough bread are suppressed by the oxidizing agent, but it is necessary to select a substance other than the oxidizing agent according to the type of bread and examine the composition. It is suggested that there is, and a more versatile bread dough physical property improving agent is required. In addition, in the conventional technique, there has been no disclosure of a report that suppresses freezing damage for a sweetened medium-sized production method in which the conditions for the dough to easily drip are met and the volume and waist drop are likely to occur.

Japanese Unexamined Patent Publication No. 5-21987 Japanese Unexamined Patent Publication No. 8-106200 Patent Gazette No. 3632723

The problem to be solved by the present invention is a bread dough improving agent capable of maintaining a firmness and volume by producing a sweetened medium-sized dough that can be kneaded, taken floor time, divided, and stored frozen after molding by the same composition as the scratch method. Is to provide.

The bread dough that was blended by scratch from the time of preparation was manufactured under the scratch process conditions, and if it was frozen and stored in the middle, high quality bread could not be obtained. Similarly, bread dough that has been blended by the frozen dough manufacturing method is assumed to be stored frozen in any process, and even if bread is made continuously from preparation to baking, it will be harder than the original scratch bread. The texture was dry and the fermentation flavor was weak because the fermentation time was not sufficient. Therefore, it is necessary to set separate schedules for the scratch method and the frozen dough manufacturing method, and the burden on employees could not be reduced at retail bakeries and the like. Also, even for a major bread maker with a frozen dough factory, it was not possible to improve the quality of frozen dough bread to the quality of bread made by the scratch medium method.
In addition, oxidizing agents such as vitamin C have been used for freezing disorders in the freezing dough manufacturing method. However, if the amount of the oxidizing agent added is excessive, the mechanical resistance is lowered and molding becomes difficult. In order to adjust the condition, it was necessary to consider the combination with other materials, and the usage was limited.

As a result of diligent research on solving the above problems, the present inventors have obtained a composition obtained by heat-treating gluten with an organic acid having two or more carbonyl groups in the same molecule into a bread dough prepared by a sweetened medium-sized production method. It was found that when added, it is particularly effective in maintaining the firmness and volume even when stored frozen, and further, it improves the roughness of the internal phase, leading to the present invention.

That is, the present invention
(1) In the method for producing bread using frozen and thawed bread dough, a medium-sized dough having a total gas generation amount of 0.3 mL / g or more and less than 0.7 mL / g 2 hours after the start of fermentation is prepared. A solution containing gluten and an organic acid having two or more carbonyl groups of 0.5 parts by weight or more in the same molecule with respect to 100 parts by weight of the gluten is prepared in a bread dough obtained by kneading the seed dough with the main dough. , A method for containing a composition obtained by heat-treating at 65 ° C. or higher for 30 minutes or longer.
(2) The method of (1) above, wherein the bread dough is a high sugar dough.
Is to provide.

When the bread dough improving agent of the present invention is added to the dough of the sweetened medium seed manufacturing method, the freezing disorder can be alleviated even if the dough prepared in the formulation and process of the sweetened medium seed manufacturing method is stored frozen. Freezing disorders that are particularly easy to alleviate are the maintenance of waist and volume, and can also improve the roughness of the internal phase.

Conventionally, when the frozen dough manufacturing method is used, a method of reducing the freezing disorder by reducing the amount of water added and the fermentation time and increasing the amount of yeast added has been adopted as compared with the blending of the scratch method. However, when the bread dough improving agent of the present invention is used, the bread dough prepared and fermented in the same manner as the sweetened medium seed manufacturing method is frozen by the plate dough freezing method, the dough ball freezing method, the post-molding freezing method, the post-whisker freezing method, and the post-baking freezing. You can switch to the law from the middle process.

Method for measuring waist retention in Example 1 Total amount of gas generated in medium-sized dough with different sugar concentrations Changes in bread height over time in Example 1 Changes over time in the chewy texture of bread in Example 1 White line on the bottom of the pan in Example 1 Internal phase of the cut surface of the bread in Example 1

Hereinafter, the present invention will be described in detail.

The medium-sized dough used in the present invention may be produced according to a conventional production method, and can be produced by the raw materials and processes shown in Tables 1 and 3. Weigh flour, yeast food, glucose, yeast, and water, knead them with a mixer, and ferment them in a fermentation tank or fermentation room where the fermentation temperature is controlled for a certain period of time. The fermentation time may be appropriately adjusted depending on the type of bread to be produced, and is 15 minutes to 6 hours, preferably 0.5 to 4 hours, and more preferably 1-3 hours. The fermentation temperature may be adjusted to the characteristics of the yeast used, preferably 20-30 ° C.

The kneaded dough used in the present invention may be produced according to a conventional production method, and can be produced by the raw materials and processes shown in Table 2. It is composed of medium-sized dough, strong flour, sugar, salt, skim milk powder, fats and oils, water, and quality improver. After kneading with a mixer, it is fermented for a certain period of time in a fermenter or fermentation room where the fermentation temperature is controlled. The amount of sugar added may be adjusted as appropriate, and is 0-30%, preferably 5-25%, and more preferably 10-20% with respect to the flour.

The total gas generation amount in the present invention is the total amount of gas mainly composed of carbon dioxide produced by yeast in the middle seed dough in a certain period of time, and the higher the yeast activity, the higher the total gas generation amount. Highly active yeast tends to leak glutathione when it undergoes freezing damage after shifting from the logarithmic growth phase to the stationary phase in the floor process.

The bread dough improving agent in the present invention is prepared by mixing a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule with respect to 100 parts by weight of the gluten at 70 ° C. or higher for 30 minutes. This is the composition obtained by the above heat treatment step.

The gluten used in the present invention is not particularly limited in terms of the grain from which it is derived and the method of separation, but gluten derived from wheat is preferable. Further, the separated gluten may be a wet type (raw gluten) as it is separated, or may be an air flow drying method (flash drying method), a spray drying method (spray drying method), a vacuum drying method, or a freeze drying method (a vacuum drying method). It may be any active gluten that has been dried and powdered using various drying methods such as freeze-drying method), but active gluten is preferable. When active gluten is used, its water content is preferably less than 10%, more preferably less than 9%, even more preferably less than 8%, most preferably less than 6%.

The organic acid used in the present invention is an organic acid having two or more carbonyl groups, preferably two or more carboxyl groups in the same molecule, and the isomer may be a cis form or a trans form. , May be racemic. As the organic acid having two or more carbonyl groups in the same molecule, succinic acid, malic acid, malonic acid, glutaric acid, and adipic acid are preferable, succinic acid or malic acid is more preferable, and succinic acid is further preferable. In addition, one type of organic acid may be used, or two or more types may be used in combination.

In the present invention, when a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule (hereinafter, simply referred to as organic acid) is heat-treated, the amount of the organic acid relative to gluten is, for example, gluten 100. It is 0.5 parts by weight or more, preferably 1.0 part by weight or more, more preferably 2.0 parts by weight or more, and further preferably 4.0 parts by weight or more with respect to parts by weight. The upper limit of the amount of the organic acid with respect to gluten is not particularly limited, but in order to prevent the gluten and the organic acid from reacting sufficiently and leaving the taste of the organic acid in the final product, for example, 100 parts by weight of gluten. On the other hand, it is less than 100 parts by weight, preferably less than 50 parts by weight, more preferably less than 15 parts by weight, further preferably less than 13.5 parts by weight, still more preferably less than 12 parts by weight, and most preferably 10 parts by weight or less. ..

The heat treatment is preferably used in a state where the organic acid is dissolved in a liquid medium, and the liquid used as the medium is preferably water. The method for preparing a solution containing gluten and an organic acid is a method of dispersing gluten in a liquid and then adding an organic acid or a solution of the organic acid, a method of adding a solution of an organic acid to gluten, and a method of adding a solution of an organic acid to gluten. It may be either a method of adding a liquid to a mixture of and an organic acid, or a method of adding a mixture of gluten and an organic acid to a liquid.

The temperature of the heat treatment is preferably 65 ° C. or higher, more preferably 70 ° C. or higher, and even more preferably 80 ° C. or higher. At 40 ° C, gluten and the like become lumps, and at 50 ° C to 60 ° C, gluten and the like do not become lumps, but the desired improved gluten cannot be obtained. There is no particular upper limit to the temperature of the heat treatment, but considering that the reaction is an aqueous solution and the reaction product is a protein that undergoes heat denaturation, the temperature is 100 ° C. or lower, preferably less than 100 ° C., more preferably less than 95 ° C. , More preferably 90 ° C. or lower.

The reaction product of gluten and organic acid (hereinafter referred to as "bread dough improving agent") obtained by the above heat treatment is used as it is or after being dried to solidify or powder and used as the bread dough improving agent of the present invention. Can be done. The drying method is not particularly limited, and various methods such as air flow drying method (flash drying method), spray drying method (spray drying method), drum drying method (drum drying method), vacuum drying method, freeze drying method (freeze drying method), etc. A drying method can be used.

The bread dough improving agent in the present invention can be used alone, but it can also be formulated by mixing other food materials, additives, flavors, pigments, etc. that are generally used in the production of bread. Good. For example, the improved agent for sweetened medium-sized dough includes various edible fats and oils, dairy products, fruit juice, grain flour, etc., monoglyceride, succinic acid monoglyceride, diacetyl tartrate monoglyceride, sucrose fatty acid ester, lecithin, enzymatically decomposed lecithin, stearoyl lactic acid. Emulsifiers such as sodium and stearoyl calcium lactate, enzymes such as α-amylase, β-amylase, glucoamylase, hemicellase (pentosanase), cellulase, glucose oxidase, protease, cysteine, cystine, methionine, alanine, aspartic acid, glycine, etc. Amino acids, collagen, soybean protein, peptides, etc., inorganic salts such as sodium chloride, potassium chloride, ammonium chloride, calcium sulfate, calcium carbonate, calcium dihydrogen phosphate, nucleic acids such as sodium inosinate, sodium guanylate, vitamin B1, vitamins B2, vitamin C (L-ascorbic acid), vitamins such as vitamin E, alcohols such as ethanol and glycerol, sugars such as sucrose, glucose, malt sugar and lactose, arabic gum, alginic acid, caraginan, xanthan gum, guar gum, tamarind gum, Thickening polysaccharides such as pectin, dextrin, excipients such as various starches and the like may be contained. The form of the bread dough improving agent is not particularly limited, and may be in any of liquid, granular, paste, and milky forms.

The bread dough improving agent in the present invention can be used for bread and bread dough using grain flour as a raw material, and can be used in the same manner as in the conventional formulation and process except that the improving agent is added to other raw materials. The amount of the bread dough improving agent of the present invention added to the flour is usually 0.1 to 10 parts by weight, preferably 0.1 to 5 parts by weight, and more preferably 1 to 5 parts by weight with respect to 100 parts by weight of the flour. ..

In the present invention, examples of the flour used for bread and bread dough include flour obtained from grains such as wheat, rice, barley, and rye, and wheat flour is preferably used. As the wheat flour, any kind and grade of strong flour, semi-strong flour, medium-strength flour and weak flour may be used.

In the present invention, raw materials other than grain flour used for bread and bread dough include flour (wheat flour, rye flour, rice flour, corn flour, etc.) as the main raw material, and water, yeast (yeast), salt, sugar, oil and fat as auxiliary materials. Includes (shortening, lard, margarine, butter, etc.), dairy products (milk, non-fat dry milk, whole milk powder, condensed milk, etc.), eggs, yeast foods, etc.

The type of bread produced in the present invention is not limited, and processed foods produced by kneading, primary fermentation, division, molding, secondary fermentation, baking and the like using flour, yeast, salt and water as main raw materials. Therefore, it may be stored frozen between each step. Specific types include bread, rye bread, French bread, variety red, roll bread, croissant, hot dog, hamburger, sandwich, jam bread, anpan, cream bun, raisin bread, melon bread, sweet roll, brioche, corone, etc. Although it can be mentioned, bread using a sweetened medium-sized dough is preferable.

The bread dough improving agent in the present invention makes it possible to freeze and store the bread dough produced by the scratch method in an appropriate intermediate step. The scratch method is a bread making method in which a process consisting of kneading, floor time (primary fermentation), division, bench time, molding, proof (secondary fermentation), and baking is continuously performed, and is a typical bread making method. Is a straight method, double kneading method, no punch method, 70% medium seed method, full flavor method, short-time medium seed method, long-time medium seed method (S780 method), overnight medium seed method (evening seed method), Examples include the 100% medium seed method and the sweetened medium seed method. The timing of freezing the bread dough produced by the scratch method may follow the timing known in the conventional frozen dough manufacturing method. The plate dough freezing method in which the dough is frozen immediately after kneading, and the dough is frozen without being molded after being divided and rolled. Dough ball freezing method, dough after molding, freezing after molding, freezing after proofing, freezing after proofing, freezing after baking, freezing after baking, which is the same process as any of the manufacturing methods. Can be done.

In the present invention, the “looseness” refers to a state in which the dough drips and the bottom surface expands when the dough is frozen, stored frozen for a certain period of time, then thawed and baked.
In the present invention, the waist mochi means that when the bread dough is frozen, stored frozen for a certain period of time, then thawed and baked, the bread dough has a height without sagging, and the side surface of the bread is rounded and lifted. A state in which the bottom surface is kept small.

In the present invention, the frozen dough manufacturing method refers to bread making by inserting a freezing storage step into a step consisting of kneading, floor time (primary fermentation), division, bench time, molding, proofing (secondary fermentation), and baking. It is a bread making method that can interrupt the work and separate it. It is divided into a plate dough freezing method, a dough ball freezing method, a post-molding freezing method, a post-whisker freezing method, and a post-baking freezing method depending on which step the freezing storage step is inserted between.

Hereinafter, the contents of the present invention will be described with reference to examples. However, the technical scope of the present invention is not limited to these examples.

The blending ratio of the raw materials for bread prepared in the following examples is described in Bakers% (parts by weight) with 100 parts by weight of strong flour. Diamond yeast FRZ (MC Food Specialties) was used as the yeast for frozen dough. The yeast can also be used for scratching. In addition, Pandia N (MC Food Specialties) was used as the yeast food.

(Measurement of fermentative power)
The total amount of gas generated in the present invention was measured using a pharmacograph. The raw materials listed in Table 1 were weighed, kneaded with a pin mixer, divided into 20 g portions, and set in a thermograph sample bottle. The fermentation temperature was set to 28 ° C., and after the preliminary heating for 5 minutes was completed, fermentation was performed for 120 minutes to obtain the total amount of gas generated.

Regarding the bread dough improving agent in the present invention, the effect of adding the agent was evaluated by freezing the dough produced by the sweetened medium seed production method after molding. Since the dough produced by the sugar-sweetened medium-seed method has a high sugar concentration and has a sufficient fermentation time as a floor time, if it is frozen after molding, glutathione leakage from yeast may cause freezing problems. Cheap. Further, in the example, the mixing ratio of water was also prepared at the same mixing ratio as in the case of charging by the scratch method, and the condition was evaluated as a condition in which the formation of ice crystals during frozen storage was likely to occur.

(Sample preparation method)
As the bread dough improving agent, 4.00 g (0.034 mol) of succinic acid was added to 500 mL of distilled water and mixed to obtain a mixed solution. 100 g of active gluten (water content 5.8 W / W%) was added to the obtained mixed solution, and the mixture was heated to 80 ° C. using a water bath with sufficient stirring. After reaching 80 ° C., the mixture was further stirred for 300 minutes to react active gluten with succinic acid. The obtained reaction solution was emulsified for 120 seconds using a homogenizer. The emulsified liquid was spread on a vat and dried using a freeze-dryer to obtain a dried product (water content 7.0 W / W%). The dried product was crushed using a food processor to obtain a bread dough improving agent in the present invention.

(Bread making method)
Table 1 shows the mixing ratio of the raw materials for bread, and Table 2 shows the bread making process and the conditions in each process.
The medium seed dough was prepared by the same composition and process in all test plots. Specifically, strong flour, yeast food, glucose, yeast, and water were weighed, kneaded with a vertical mixer, and then fermented in a constant temperature bath.
The kneaded dough was comparatively evaluated using Comparative Group 1 in which nothing was added, Comparative Group 2 in which gluten was added as an improving agent, and Implementation Group 1 in which the bread dough improving agent of the present invention was added. Specifically, strong flour, granulated sugar, salt, skim milk powder, water, fermented medium-sized dough, gluten or bread dough improver were weighed and kneaded with a vertical mixer. The stirring speed of the mixer was adjusted appropriately, and after confirming that gluten was formed in the dough, shortening was added and the mixture was kneaded again. After confirming that the dough and shortening were sufficiently mixed and gluten was formed again in the dough, mixing was completed, and the dough temperature at this time was set as the kneading temperature. In addition, the kneading temperature was adjusted within 28 ± 0.5 ° C. by appropriately cooling the dough during mixing. The kneaded dough was first fermented in a constant temperature bath (floor time). After the floor time was over, the dough was split, rolled and rested on the bench time. After the bench time was over, the rolled dough was rolled with a mulder and stored frozen.
The freezing period was set to a maximum of 1 month, and the effects of addition were compared after 1 day, 1 week, 2 weeks, and 1 month of frozen storage.
The sweetened dough taken out of the freezer was thawed with a dough conditioner, secondarily fermented with a proofer, and then baked.
The baked bread was cooled to room temperature, and after the rough heat was removed, it was stored overnight in a constant temperature bath and evaluated the next day.

(Evaluation method of addition effect)
The effect of addition was compared with the measurement of bread height and chewyness, and the appearance of the internal phase.
<Bread height>
In the present invention, in the roll pan, one side parallel to the binding line at the time of roll molding is defined as a long side, and one side in which the dough is rolled and shows a spiral shape is defined as a short side. The height of the roll pan was defined as the height of the roll pan from the position where the length of the long side was 1/2 to the position where the height from the bottom was the highest at the portion 2 cm in the front-rear direction with respect to the long side.
<Bread waistiness>
FIG. 1 shows a cut surface when the position measured as the height of the roll pan is cut perpendicular to the long side or parallel to the short side. In FIG. 1, γ indicates the length of the short side to which the bottom surface of the roll pan and the cut surface adhere, and α indicates the length of the longest short side on the cut surface. The waist retention was defined as a value obtained by comparing the shortness of γ with respect to α or the length of the short side of the roll pan obtained by subtracting γ from α with respect to α. The degree of waist retention is defined as a value obtained by subtracting γ / α from 1, and the closer to 0, the worse the waist, and the closer to 1, the better the waist, but the value is less than 1.
The degree of waist retention can be visually evaluated. The bottom of the bread roll, which is chewy, has a white line around the bottom and is whiter than the center. On the other hand, rolls with poor chewyness do not have white lines and the entire bottom surface is browned, so it is possible to distinguish between good and bad chewyness.
<Internal phase>
The internal phase was evaluated by comparing the fineness of air bubbles inside the cut surface with respect to the above-mentioned cut surface. The internal phase, which is heavily damaged by freezing damage, has a large bubble size, and the bubble enters the entire cut surface in a rough manner. On the other hand, when the damage due to the freezing disorder is small, the size of the bubbles is small, and the way of entering is fine and uniform.

(result)
<Total gas generation>
The total amount of gas generated by yeast (diaeast FRZ) in the medium-sized dough having a sugar concentration of 3 to 20% is shown in FIG. The total amount of gas generated after fermentation at 28 ° C. for 120 minutes decreased in a concentration-dependent manner, and was 0.3 mL / g or more and less than 0.7 mL / g at a sugar concentration of 3% to 20%. It was suggested that the sugar concentration of 3% has the highest yeast activity, so that it is susceptible to freezing damage and the amount of glutathione leaked is large.
The changes over time in the height and stiffness of the rolls are shown in FIGS. 3 and 4.
In FIGS. 3 and 4, 1 day after freezing storage is "frozen 1D", 1 week after frozen storage is "freezing 1W", 2 weeks after frozen storage is "freezing 2W", and 1 month after frozen storage is "freezing 1M". I wrote.
Comparing the heights of bread rolls, the value of Implementation Group 1 was the largest from 1 day after freezing storage to 1 month after freezing storage, indicating that the height of bread rolls was maintained by adding a bread dough improving agent. ..
Comparing the chewyness of the bread rolls, the value of the implementation group 1 was the largest from 1 day after the frozen storage to 1 month after the frozen storage, and the chewyness of the bread rolls was maintained by adding the bread dough improving agent. Rukoto has been shown.
Since the height and the degree of stiffness of the test group 1 were large, it was suggested that the volume was also the largest among the three test groups.
Comparing the changes over time in the height and firmness of the bread rolls during one month of freezing, the changes were similarly reduced in all three test plots, but the values after one month of freezing storage in the implementation plot 1 were in the comparison plot 1 and the comparison plot. It was significantly higher than the value after 1 day of freezing storage of 2. Compared with Comparative Group 1 and Comparative Group 2, Implementation Group 1 does not require changes such as reducing the amount of water blended or shortening the fermentation time, which has been performed by the conventional frozen dough manufacturing method, and has a higher sugar concentration. It was shown that freezing damage can be sufficiently suppressed even if the fermentation time is long.
The appearance of the bottom surface of the roll pan is shown in FIG. In FIG. 5, the comparison zone 1, the comparison zone 2, and the implementation zone 1 are set in order from the left. While the white line was not found on the bottom surface of the comparison group 1, the white line could be confirmed in the comparison group 2 and the implementation area 1. Since the white line of the implementation group 1 was thicker than that of the comparison group 2 and occupied a large area on the bottom surface, it was suggested that the waistiness was improved as compared with the comparison group 2.
The appearance of the cut surface of the roll pan is shown in FIG. In FIG. 6, the comparison zone 1, the comparison zone 2, and the implementation zone 1 are set in order from the left. In the internal phase of Comparative Group 1 and Comparative Group 2, large bubbles increase from the outside toward the center, whereas in Implementation Group 1, the sizes of the bubbles in the outside and the center are almost the same, and the internal phase is uniform. showed that. From this, it was shown that the bread dough improving agent in the present invention is effective in preventing the destruction of the bread dough skeleton by ice crystals and maintaining the internal phase uniformly.

As described above, when the bread dough improving agent of the present invention is added to the dough of the scratch-sweetened medium-sized manufacturing method, freezing damage can be reduced even if the dough is stored frozen in the middle of the manufacturing process. Freezing disorders that are particularly easy to alleviate are the maintenance of waist and volume, and can also improve the roughness of the internal phase. Conventionally, when the frozen dough manufacturing method is used, a method of reducing the freezing disorder by reducing the amount of water added and the fermentation time and increasing the amount of yeast added has been adopted as compared with the blending of the scratch method. However, when the bread dough improving agent of the present invention is used, the bread dough that has been charged, fermented, divided, and molded can be stored frozen in the same manner as in the sweetened medium-sized production method. Furthermore, since the baked bread has a sufficient fermentation time, it is possible to enhance the fermentation flavor that could not be enhanced by the frozen dough bread. In the present invention, the effect was confirmed in the evaluation system in which freezing damage is most likely to occur. Therefore, it is considered that if a bread dough improving agent is used, high-quality bread can be produced even in the bread-making method classified into other scratch methods, even when the bread is appropriately frozen and stored from the middle step. It is thought that the use of the improver will further expand the use of the frozen dough manufacturing method and help solve the labor shortage in the bakery industry.

Claims (2)

In the bread manufacturing method using frozen and thawed bread dough, a medium-sized dough having a total gas generation amount of 0.3 mL / g or more and less than 0.7 mL / g 2 hours after the start of fermentation is prepared, and the medium-sized dough is used. A solution containing gluten and an organic acid having two or more carbonyl groups of 0.5 parts by weight or more in the same molecule with respect to 100 parts by weight of the gluten in a bread dough mixed with the main kneaded dough at 65 ° C. The method for containing the composition obtained by heat-treating for 30 minutes or more. The method of claim 1, wherein the bread dough is a high sugar dough.