JP2022114617A - Highly hydrated bread additive agent, highly hydrated bread dough, method of producing highly hydrated bread dough, and method of producing highly hydrated bread - Google Patents

Abstract

To provide a highly hydrated bread additive agent having glutinous texture, enabling mass production by manufacturing equipment, and capable of producing highly hydrated bread without having no influence on taste and flavor of the bread, highly hydrated bread dough using the highly hydrated bread additive agent, a method of producing highly hydrated bread dough, and a method of producing highly hydrated bread.SOLUTION: A highly hydrated bread additive agent containing calcium alginate, highly hydrated bread dough using the highly hydrated bread additive agent, a method of producing highly hydrated bread dough, and a method of producing highly hydrated bread are provided.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a highly hydrated bread additive, a highly hydrated bread dough using the highly hydrated bread additive, a method for producing the highly hydrated bread dough, and a method for producing the highly hydrated bread.

Conventionally, "high water content bread" is known, which has a higher water content than usual (for example, 70% by mass or more relative to wheat flour) in order to give bread a sticky and characteristic texture. . Bread with a large amount of water is characterized by its chewy texture.

However, since a large amount of water is added when making the dough, there are problems such as the dough sticking to the manufacturing equipment used in the general bread making process, making mass production very difficult. rice field. Therefore, almost no bread with added water has hit the market until now, and the bread with added water that is currently on the market is handmade, cannot be mass-produced, and is expensive.

Conventionally, materials such as carboxymethyl cellulose and starch that increase water absorption have been used in the production of bread, but the amount of water that can be added is at most several percent of the amount of wheat flour.

Manufacture of bread with characteristic texture has been conventionally studied. For example, Patent Document 1 describes a method for producing bread with a large amount of water containing 100 to 200 parts by mass of water with respect to 100 parts by mass of flour, (a) 30 to 60 parts by mass of flour out of 100 parts by mass of flour , and (b) a method for producing bread with a large amount of water, which includes a step of kneading 200 to 250 parts by mass of water with 100 parts by mass of flour of (a) to prepare a hot water. In Patent Document 1, the conventional bread with a lot of water has a sticky texture, and it is not possible to obtain a product that melts in the mouth and has a moist feeling. It tends to be sticky and has poor workability due to its high content, but it has a good melt-in-the-mouth feel and a moist feeling, and is said to have good workability during production.

In Patent Document 2, 100 parts by weight of wheat flour with a protein content of 7 to 17% by weight contains 2 to 30 parts by weight of fat and 0.2 to 2 parts by weight of baker's yeast, and transglutaminase is 0 per 100 g of wheat flour. A medium dough containing 5 to 15 U and a water content of 42 to 55% by weight in the whole medium dough, and 8 to 100 parts by weight of sugars and salt for 100 parts by weight of wheat flour having a protein content of 7 to 17% by weight. The main kneading dough material excluding the medium dough containing 3 to 15 parts by weight, wheat flour in the medium dough/wheat flour in the main kneading dough material excluding the medium dough (weight ratio) = 30/70 to 80/ It describes a high-water content bread kneading dough obtained by kneading to 20 and having a water content of 46 to 57% by weight in the whole kneading dough. In Patent Document 2, in the sponge dough method, a specific amount of transglutaminase is added to the sponge dough to allow the enzyme to work sufficiently to ensure elasticity and shape retention of the dough, and then it is usually added in the second half of the main kneading. By adding a specific amount of oil to the medium dough, the dispersibility of the medium dough during the main kneading is improved, the dough is quickly gathered, and the main kneading time is not extremely long. It is possible to mass-produce bread with a moist, chewy and elastic texture with a large amount of water content using a machine.

However, the method for producing bread with a large amount of water described in Patent Document 1 is a method of adding hot water to grain flour and kneading it to gelatinize the starch contained in the grain flour to prepare the hot water starter, and is low in versatility. There was a problem. The high-water content bread using the main kneading dough for high-water content bread described in Patent Document 2 has problems such as poor melting in the mouth.

Therefore, there is a demand for a method for producing bread with a lot of water, which has a chewy texture, can be mass-produced using production equipment, and hardly affects the taste and flavor of the bread.

JP 2016-077202 A JP 2016-174577 A

The object of the present invention is to produce a multi-water bread that has a chewy texture, can be mass-produced by a production machine, and has almost no effect on the taste and flavor of the bread. To provide an additive for hydrated breads, dough for heavily hydrated breads using the additive for highly hydrated breads, a method for producing dough for highly hydrated breads, and a method for producing highly hydrated breads.

The present invention is a highly hydrated bread additive containing calcium alginate.

In the additive for breads containing a lot of water, it is preferable that the particle size of the calcium alginate is 180 μm or less.

The present invention is a dough for highly hydrated breads containing flour, water, and the additive for highly hydrated breads, and containing 70 parts by mass or more of the water with respect to 100 parts by mass of the flour.

The above-mentioned dough for breads with a large amount of water preferably contains 0.1 parts by mass or more of the calcium alginate with respect to 100 parts by mass of the flour.

The present invention includes a kneading step of mixing and kneading flour, water, and the additive for highly hydrated breads to prepare a dough for highly hydrated breads, wherein the dough for highly hydrated breads is and a method for producing a dough for bread with a lot of water containing 70 parts by mass or more of the water with respect to 100 parts by mass of the flour.

In the method for producing a dough for bread with a large amount of water, the kneading step includes a medium dough kneading step of mixing and kneading flour and water to prepare a medium dough dough, and adding an additional a main kneading step of mixing and kneading flour, additional water, and the additive for highly hydrated breads to prepare the dough for highly hydrated breads. is a manufacturing method.

In the method for producing the dough for bread with a large amount of water, the dough for bread with a large amount of water preferably contains 0.1 parts by mass or more of the calcium alginate with respect to 100 parts by mass of the flour.

In the method for producing dough for bread with a large amount of water added, the kneading step is preferably performed using a kneading device.

The present invention is a method for producing a lot of hydrated bread, comprising a baking step of baking the dough for a lot of water-added bread obtained by the method for producing a dough for a lot of water-rich bread.

INDUSTRIAL APPLICABILITY According to the present invention, water-rich bread can be produced which has a chewy palate feeling, can be mass-produced by a manufacturing apparatus, and hardly affects the taste and flavor of the bread. It is possible to provide an additive for breads, a dough for breads with a lot of water using the additive for breads with a lot of water, a method for producing a dough for breads with a lot of water, and a method for producing breads with a lot of water.

An embodiment of the present invention will be described below. This embodiment is an example of implementing the present invention, and the present invention is not limited to this embodiment.

<Additives for highly hydrated breads>
The additive for highly hydrated bread according to the present embodiment contains calcium alginate.

Alginic acid is a natural dietary fiber contained in brown algae such as kelp and wakame seaweed. Alginic acids have long been used as food additives as thickeners and stabilizers. Alginic acid used for such applications has structures such as free acid, sodium salt, or esterified derivatives. In JECFA (Joint FAO/WHO Expert Committee on Food Additives), group ADI (Acceptable Daily Intake) for alginic acids is defined as "not specified". No specified amount)” (Thirty-ninth Report of the JECFA, Alginic acid and Its Ammonium, Calcium, Potassium and Sodium Salts, WHO Food Additives Series 30, WHO, Geneva 1993.) recognized as. Calcium alginate was additionally designated as a food additive in Japan in 2006 (2006 Ministry of Health, Labor and Welfare Ordinance No. 195, 2006 Ministry of Health, Labor and Welfare Notification No. 662).

Calcium alginate is a salt in which calcium ions are bound to the carboxyl group of alginic acid, and is insoluble in water. Calcium alginate is almost insoluble in water, and hardly exhibits the "viscosity" which is a remarkable physical property in other alginates such as sodium alginate and potassium alginate. Therefore, although calcium alginate was thought to be usable as a food additive, there were no examples of its use in food. From these points of view, calcium alginate is not originally a material used for bread, but as a result of intensive research by the present inventors, surprisingly, by adding calcium alginate to bread dough in the manufacturing process of bread, It was found that it is possible to add water in an amount exceeding (for example, 50 parts by mass or more and less than 70 parts by mass of water with respect to 100 parts by mass of flour). In addition, the calcium alginate-added dough is virtually non-sticky despite the addition of large amounts of water, making it highly mechanically resistant and able to be handled in manufacturing equipment used in typical baking processes. was found to be

As described above, conventional bread with a large amount of water added has problems such as increased stickiness of the dough in the general bread making process, and mass production using manufacturing equipment has been extremely difficult. However, by using an additive for bread containing a lot of water containing calcium alginate, it has excellent mechanical resistance and can be manufactured by manufacturing equipment. Since bread can be made by machine, mass production becomes possible and the cost can be reduced. Furthermore, it was confirmed by the inventors' studies that calcium alginate has almost no effect on the taste and flavor of bread, while imparting a springy texture that is characteristic of bread with a high amount of water. . In this way, by using an additive for bread containing a lot of water containing calcium alginate, it has a chewy texture, can be mass-produced by manufacturing equipment, and has almost no effect on the taste and flavor of bread. It has been found that a highly hydrated bread can be made without giving In addition, the inclusion of calcium alginate in the hydrated bread allows the person eating it to take in a beneficial dietary fiber called alginic acid.

As described above, the use of calcium alginate, which had never been used in food products, the addition of calcium alginate made it possible to manufacture bread with a large amount of water, and the addition of calcium alginate made it possible to manufacture bread with a large amount of water by machine. , the addition of calcium alginate does not substantially impair the taste and flavor of the hydrated bread, and a unique texture can be imparted to the hydrated bread. Additives for the class are extremely excellent. In addition, it is possible to manufacture the bread with a lot of water, it is possible to manufacture the bread with a lot of water by machine, and it is possible to impart a unique texture to the bread with a lot of water without almost impairing the taste and flavor of the bread with a lot of water. cannot be achieved with alginic acid, alginate esters, alginates other than calcium alginate such as sodium alginate and potassium alginate, and other additives used in general bread making processes.

Calcium alginate is normally insoluble in water. It is thought that it will become possible to produce bread with a lot of water. Since calcium alginate does not absorb water more than necessary, it hardly deprives the amount of water necessary for forming the gluten network, so it can be added to bread. Calcium alginate has almost no viscosity and hardly participates in increasing the viscosity of bread dough. On the other hand, alginic acid, alginate, and alginates other than calcium alginate such as sodium alginate and potassium alginate dissolve in water and absorb water to develop "viscosity". It takes away the amount of water necessary for the formation of the gluten network from the gluten, making it difficult to make bread.

Alginic acid is a biodegradable high-molecular-weight polysaccharide, and is a polymer in which two types of uronic acid, D-mannuronic acid (M) and L-guluronic acid (G), are polymerized in a linear chain. More specifically, a homopolymer fraction of D-mannuronic acid (MM fraction), a homopolymer fraction of L-guluronic acid (GG fraction), and randomly arranged D-mannuronic acid and L-guluronic acid The fraction (MG fraction) is an optionally conjugated block copolymer. The composition ratio (M/G ratio) of D-mannuronic acid and L-guluronic acid in alginic acid varies depending on the type of organism such as seaweed from which alginic acid is derived. The M/G ratio of calcium alginate used in this embodiment is not particularly limited.

Calcium alginate is a water-insoluble salt regardless of whether it has a low molecular weight or a high molecular weight. Although there is no particular limitation on the viscosity of the sodium alginate obtained by converting the calcium alginate used in the present embodiment into sodium alginate by an ion exchange reaction, one having a 10% aqueous solution viscosity of 60 mPa·s or more can be used. More preferably, a 10% aqueous solution viscosity of 1000 mPa·s or more, more preferably a 1% aqueous solution viscosity of 100 mPa·s or more can be used.

In the present specification, "highly hydrated bread" refers to breads produced using a highly hydrated bread dough containing 70 parts by mass or more of water with respect to 100 parts by mass of flour, preferably 70 to 200 parts of water. It refers to breads produced using dough for breads containing a lot of water containing parts by mass. The highly hydrated bread obtained using the additive for highly hydrated breads according to the present embodiment is bread characterized by a springy texture, and has an unprecedented texture. It also has the characteristic of slow aging due to its high water content.

Bread with a large amount of water is not particularly limited as long as it is bread, and examples thereof include white bread, sweet bread, French bread, and meal bread.

In the additive for highly hydrated breads according to the present embodiment, the calcium alginate is preferably a powder that passes through a sieve with an opening of 180 μm, more preferably a powder that passes through a sieve with an opening of 53 μm. That is, the particle size of calcium alginate is preferably 180 μm or less, more preferably 53 μm or less. When the particle size of calcium alginate exceeds 180 μm, texture may be affected. Although the lower limit of the particle size of calcium alginate is not particularly limited, it is, for example, 1 μm or more. If the particle size of calcium alginate is less than 1 μm, there is a possibility that inconveniences may arise in handling the powder, such as the generation of dust.

The additive for highly hydrated bread according to the present embodiment may contain other components such as other additives required for bread making, in addition to calcium alginate.

The content of other components is not particularly limited, but is, for example, in the range of 0 to 10,000 parts by mass, and may be in the range of 0 to 100 parts by mass, based on the mass of calcium alginate.

The form of the additive for highly hydrated bread according to the present embodiment is not particularly limited, and may be, for example, any form such as granular, powdery, or solid.

The additive for highly hydrated breads according to the present embodiment may be added, for example, when producing dough for highly hydrated breads described below.

<Dough for high water content bread>
The highly hydrated bread dough according to the present embodiment contains flour, water, and the above-mentioned additive for highly hydrated breads, and contains 70 parts by mass or more, preferably 70 parts by mass of water per 100 parts by mass of flour. Contains up to 110 parts by mass. The highly hydrated bread dough preferably contains 78 parts by mass or more of water, more preferably 86 parts by mass or more, relative to 100 parts by mass of flour.

In the highly hydrated bread dough according to the present embodiment, it is preferable to contain 0.1 parts by mass or more of calcium alginate, more preferably 1 part by mass or more, with respect to 100 parts by mass of flour, and 9 parts by mass or more. is more preferred. If the content of calcium alginate is less than 0.1 parts by mass with respect to 100 parts by mass of flour, the effect of mechanical resistance may not be exhibited. The upper limit of the content of calcium alginate is not particularly limited, but is, for example, 15 parts by mass or less with respect to 100 parts by mass of flour. If the content of calcium alginate exceeds 15 parts by mass with respect to 100 parts by mass of flour, the intake of calcium may be excessive.

As the grain flour, grains such as wheat, rice, buckwheat, barnyard millet, foxtail millet, and corn are powdered, and there is no particular limitation, but examples include wheat flour, barley flour, rye flour, rice flour, oat flour, buckwheat flour, Examples include barnyard millet powder, millet powder, and corn powder. One of these flours may be used, or two or more thereof may be used in combination. It is preferable to use at least wheat flour as the flour because of its good texture, flavor and bread-making properties.

Water is not particularly limited, and examples thereof include tap water and pure water.

The highly hydrated bread dough according to the present embodiment may contain yeast. Yeast decomposes the sugar contained in wheat flour to produce carbon dioxide gas and alcohol. The yeast is not particularly limited, and examples include instant dry yeast, fresh yeast, dry yeast, natural yeast, liquid yeast, and those commonly used in the production of bread. One of these yeasts may be used, or two or more thereof may be used in combination.

The yeast content is not particularly limited, and is, for example, in the range of 1 to 7 parts by mass, preferably in the range of 2 to 5 parts by mass, relative to 100 parts by mass of flour. If the yeast content is less than 1 part by mass with respect to 100 parts by mass of flour, the dough may be unripened, and if it exceeds 7 parts by weight, the dough may be overripened.

The highly hydrated bread dough according to the present embodiment contains flour, water, the above-mentioned additive for highly hydrated bread, and yeast, as well as salts, sugars, oils and fats, egg components such as whole eggs, and normal bread such as milk components. It may also contain other ingredients used in the manufacture of the kind.

Examples of salts include table salt and rock salt. Among these salts, one type may be used, or two or more types may be used in combination.

The content of salts is not particularly limited, and is, for example, in the range of 0.5 to 3 parts by mass, and may be in the range of 0.8 to 2 parts by mass, based on 100 parts by mass of flour.

Examples of saccharides include sugar, glucose, liquid sugar and the like. One of these saccharides may be used, or two or more of them may be used in combination.

The content of saccharides is not particularly limited, and is, for example, in the range of 0 to 30 parts by mass with respect to 100 parts by mass of flour.

Fats and oils include butter, margarine, shortening, lard, rapeseed oil, soybean oil, and olive oil. One of these fats and oils may be used, or two or more thereof may be used in combination.

The content of fats and oils is not particularly limited, and is, for example, in the range of 2 to 15 parts by mass with respect to 100 parts by mass of flour.

Examples of egg components include egg yolk, egg white, whole egg, and powdered egg. One of these egg components may be used, or two or more may be used in combination.

The content of the egg component is not particularly limited, and is, for example, in the range of 0 to 15 parts by mass with respect to 100 parts by mass of flour.

Examples of milk components include skimmed milk powder, sugar-free condensed milk, sweetened condensed milk, milk, and powdered milk. One of these milk components may be used, or two or more may be used in combination.

The content of milk components is not particularly limited, and is, for example, in the range of 0 to 15 parts by mass with respect to 100 parts by mass of flour.

<Method for producing dough for highly hydrated breads and method for producing highly hydrated breads>
The highly hydrated bread dough and the highly hydrated breads according to the present embodiment may be produced by a normal method for producing breads using the additive for highly hydrated breads.

In the method for producing a dough for highly hydrated breads according to the present embodiment, for example, flour, water, and the additive for highly hydrated breads are mixed and kneaded to prepare a dough for highly hydrated breads. Including the kneading process. The resulting dough for bread with a lot of water contains 70 parts by mass or more, preferably 70 to 110 parts by mass of water per 100 parts by mass of flour.

In the method for producing a dough for bread with a large amount of water according to the present embodiment, the kneading step includes a medium dough kneading step of mixing flour and water and kneading them to prepare a medium dough dough, A main kneading step of mixing and kneading the additional flour, the additional water, and the above-mentioned additive for highly hydrated breads to prepare dough for highly hydrated breads may be included.

The method for producing the highly hydrated breads according to the present embodiment includes, for example, a baking step of baking the dough for the highly hydrated breads obtained by the method for producing the dough for the highly hydrated breads. That is, in the method for producing highly hydrated breads according to the present embodiment, for example, flour, water, and the additive for highly hydrated breads are mixed and kneaded to prepare dough for highly hydrated breads. and a baking step of baking the obtained dough for bread with a lot of water. In addition, the method for producing bread with a large amount of water according to the present embodiment includes a medium dough kneading step of mixing and kneading grain flour and water to prepare a medium dough dough, and adding additional grain flour to the medium dough. , the main kneading step of mixing and kneading the additional water and the above-mentioned additive for highly hydrated breads to prepare the dough for highly hydrated breads, and baking the obtained dough for highly hydrated breads. A baking step may also be included.

After the kneading process, a dividing process for dividing the obtained dough into predetermined amounts under predetermined conditions, a rounding process for rounding the divided dough, and a forming process for forming the rolled dough into a predetermined shape. good. After the kneading process, after the kneading process, after the main kneading process, after the dividing process, after the rounding process, or after the forming process, the dough is heated at a predetermined temperature and humidity. A fermentation step of fermenting may also be included.

The temperature in the kneading process, the middle dough kneading process, the main kneading process, the dividing process, the rounding process, and the forming process may be the temperature in the normal bread manufacturing method, and is not particularly limited. The temperature of these steps may be, for example, 20-30.degree.

Fermentation conditions in the fermentation step are not particularly limited as long as they are the fermentation conditions in a normal method for producing bread. Fermentation conditions may be, for example, a temperature of 27-30° C., a humidity of 65-85%, and a time of 60-90 minutes.

The baking conditions in the baking step are not particularly limited, as long as they are the baking conditions in a normal bread manufacturing method. The firing conditions may be, for example, a temperature of 180 to 220° C. and a time of 8 to 40 minutes.

In the method for producing dough for bread with a lot of water and the method for producing bread with a lot of water according to the present embodiment, some or all of the steps may be carried out by hand, or some or all of the steps may be carried out by hand. may be performed by machine manufacturing using manufacturing equipment. In the method for producing dough for bread with a lot of water and the method for producing bread with a lot of water according to the present embodiment, some or all of the steps can be carried out by machine manufacturing using manufacturing equipment. . As described above, the highly hydrated bread dough obtained using the above-mentioned additive for highly hydrated bread is almost non-sticky despite the addition of a large amount of water, so it has excellent mechanical resistance and is generally used. It can be handled with manufacturing equipment used in various bread making processes.

As the bread-making apparatus for producing breads with a large amount of water, a bread-making apparatus that is commonly used in the production of breads may be used, and there is no particular limitation. The bread manufacturing apparatus includes, for example, a kneader for mixing and kneading flour, water, the above-mentioned additive for bread with a large amount of water, and other necessary ingredients, and a kneader for producing a dough, and a dough at a predetermined temperature a fermentation machine for fermenting at a humidity of 1, a dividing machine for dividing the obtained dough into predetermined amounts under predetermined conditions, a rounding machine for rounding the divided dough, and a predetermined and a baking machine for baking the molded dough at a predetermined temperature.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to the following examples.

<Example 1, Comparative Examples 1 to 5>
"Examination of Additives"
As additives, calcium alginate (Example 1), alginate (Comparative Example 1), sodium alginate (Comparative Example 2), alginic acid (Comparative Example 3), guar gum (Comparative Example 4), and pectin (Comparative Example 5) were used. It was examined whether it is possible to prepare bread with a large amount of water by the following method (standard sponge dough method) with the blending amounts shown in Table 1. The blending amount represents mass % when the total mass of wheat flour is taken as 100. As the bread improver, C Oriental Food manufactured by Oriental Yeast Co., Ltd. was used.

[Preparation of highly hydrated bread (bread)]
(1) Each raw material for the medium dough was placed in a mixer and mixed at low speed for 1 minute and high speed for 2 to 3 minutes to prepare a medium dough.
(2) The middle seeds of (1) were fermented at a temperature of 28°C and a humidity of 75% for 4 hours.
(3) After weighing ingredients other than oil and fat for the main kneading and putting them into a mixer, the fermented medium dough of (2) was added thereto and mixed for 1 minute at low speed, 3 minutes at medium speed, and 1 minute at high speed. Then, fats and oils were added and mixed at low speed for 1 minute, medium speed for 2 minutes, and high speed for 1 to 2 minutes.
(4) The dough obtained in (3) was fermented for 20 minutes at a temperature of 28°C and a humidity of 75%.
(5) The fermented dough of (4) was taken out, divided into 200 g portions, rounded, and fermented at a temperature of 28° C. and a humidity of 75% for 20 minutes.
(6) The fermented dough of (5) was taken out, passed through a molding machine (moulder) and molded, and 6 pieces were packed in a 3 loaf bread mold. After that, it was fermented for 50 to 60 minutes at a temperature of 38°C and a humidity of 80%.
(7) The fermented molded dough of (6) was baked in an oven with a top heat of 200°C and a bottom heat of 200°C for 30 to 35 minutes.

[evaluation]
The following criteria were used to evaluate whether or not it was possible to prepare bread with a large amount of water. Table 1 shows the results.
〇: It is possible to make bread with a lot of water ×: It is impossible to make bread with a lot of water

When calcium alginate (Example 1) was used as an additive, it was possible to prepare bread with a lot of water. On the other hand, when alginate (Comparative Example 1), sodium alginate (Comparative Example 2), alginic acid (Comparative Example 3), guar gum (Comparative Example 4), and pectin (Comparative Example 5) are used as additives, the above (3 ), the gluten was not formed well, and it was impossible to prepare bread dough. Further, in the above steps (5) and (6), the stickiness was remarkable, and workability was deteriorated, making it impossible to mold with a molding machine (molder).

<Examples 1-1 to 1-8, Comparative Examples 6 and 7>
"Examination of the compounding amount of calcium alginate"
[Preparation of highly hydrated bread (bread)]
Calcium alginate (particle size: powder containing 98% by mass or more of powder that passes through a sieve with an opening of 53 μm) was used as an additive, and the amount of calcium alginate was changed, and the amount shown in Table 2 was used. A lot of water bread (bread) was prepared by the same method as in 1 (standard medium dough method). In Comparative Example 6 (control 1) and Comparative Example 7 (control 2), no additive (calcium alginate) was added. Workability (mechanical resistance) and texture (stickiness) were evaluated according to the following criteria. Table 2 shows the results.

[evaluation]
(Workability)
A: very good B: good C: control
D: Slightly poor E: Poor (texture)
A: Pretty dusty feeling B: Dusty C: control

In Comparative Example 7 (control 2), in which no additive (calcium alginate) was added, stickiness occurred in the dough, and workability in the above steps (5) and (6) was poor, making it impossible to make bread. rice field. On the other hand, in Examples 1-1 to 1-8 using calcium alginate as an additive, there were no problems such as workability and stickiness of bread dough, and the texture of bread after baking was good. In particular, in Examples 1-6 to 1-8 in which calcium alginate was used in an amount of 9% to 15% by mass based on the wheat flour, there were no problems such as workability and stickiness of the bread dough, and the bread after baking was sticky. was good.

<Examples 2-1 to 2-2>
[Investigation of Particle Size of Calcium Alginate]
Calcium alginate was used as an additive, and the particle size of calcium alginate was changed (particle size: 180 μm or less (Example 2-1), 53 μm or less (Example 2-2)). A lot of water bread (bread) was made by the same method (standard medium seed method). Calcium alginate used in Examples 2-1 and 2-2 was produced according to a general alginate production method, and the particle size was adjusted by changing the pulverization conditions. Particle size was measured using a 180 μm or 53 μm sieve. The workability during bread making (whether there is mechanical resistance) and the texture after baking (stickiness) were evaluated according to the above criteria. Table 3 shows the results.

There was almost no difference between the workability during bread making and the texture after baking due to the difference in particle size of calcium alginate.

<Example 3, Comparative Examples 8 and 9>
"Examination of making sweet bread"
Calcium alginate (particle size: powder containing 98% by mass or more of powder that passes through a sieve with an opening of 53 μm) is used as an additive, and the amount shown in Table 4 is used in the following method. did In Comparative Example 8 (control 1) and Comparative Example 9 (control 2), no additive (calcium alginate) was added. Workability (whether there is mechanical resistance) and texture (texture) were evaluated according to the above criteria. Table 4 shows the results.

[Preparation of highly hydrated bread (sweet bread)]
(1) Each raw material for the medium dough was placed in a mixer and mixed at low speed for 1 minute and high speed for 2 to 3 minutes to prepare a medium dough.
(2) The seeds of (1) were fermented for 2.5 hours at a temperature of 28°C and a humidity of 75%.
(3) After weighing ingredients other than oil and fat for the main kneading and putting them into a mixer, the fermented medium dough of (2) was added thereto and mixed for 1 minute at low speed, 3 minutes at medium speed, and 1 minute at high speed. Then, fats and oils were added and mixed at low speed for 1 minute, medium speed for 2 minutes, and high speed for 1 to 2 minutes.
(4) The dough obtained in (3) was fermented for 20 minutes at a temperature of 28°C and a humidity of 75%.
(5) The fermented dough of (4) was taken out, divided into 50 g portions, rolled into balls, and fermented for 20 minutes at a temperature of 28°C and a humidity of 75%.
(6) The fermented dough of (5) was taken out, rolled up again and placed on a baking sheet. After that, it was fermented for 50 to 60 minutes at a temperature of 38°C and a humidity of 80%.
(7) The fermented dough of (6) was baked in an oven with a top heat of 190°C and a bottom heat of 190°C for 10 to 15 minutes.

In Comparative Example 9 (control 2) in which no additive (calcium alginate) was added, stickiness occurred in the dough, and workability in the above steps (5) and (6) was poor, making it impossible to make bread. rice field. On the other hand, in Example 3 using calcium alginate as an additive, there were no problems such as workability and stickiness of bread dough, and the bread after baking had a characteristic springy texture, which was very good. rice field.

Thus, in the examples using calcium alginate as an additive, it has a chewy texture, can be mass-produced by manufacturing equipment, and has almost no effect on the taste and flavor of bread. It was possible to produce a lot of water bread.

Claims (9)

An additive for highly hydrated breads, characterized by containing calcium alginate. The additive for multi-hydrated bread according to claim 1,
An additive for highly hydrated breads, wherein the calcium alginate has a particle size of 180 μm or less. cereal flour, water, and the additive for highly hydrated bread according to claim 1 or 2,
A dough for highly hydrated breads, characterized by containing 70 parts by mass or more of the water with respect to 100 parts by mass of the flour. The dough for bread with a lot of water according to claim 3,
Dough for high-water content breads, characterized by containing 0.1 parts by mass or more of the calcium alginate with respect to 100 parts by mass of the flour. A kneading step of mixing and kneading flour, water, and the additive for highly hydrated bread according to claim 1 or 2 to prepare dough for highly hydrated bread,
A method for producing a dough for bread with a lot of water, characterized in that the dough for bread with a lot of water contains 70 parts by mass or more of the water with respect to 100 parts by mass of the flour. A method for producing a dough for bread with a lot of water according to claim 5,
The kneading step is
A sponge kneading step of mixing and kneading flour and water to prepare a sponge dough,
The medium dough is mixed with additional flour, additional water, and the additive for breads with a large amount of water according to claim 1 or 2, and kneaded to prepare the dough for breads with a large amount of water. This kneading process and
A method for producing a dough for bread with a lot of water, comprising: A method for producing a dough for bread with a lot of water according to claim 5 or 6,
A method for producing a dough for bread with a lot of water, wherein the dough for bread with a lot of water contains 0.1 parts by mass or more of the calcium alginate with respect to 100 parts by mass of the flour. A method for producing a dough for bread with a lot of water according to any one of claims 5 to 7,
A method for producing dough for bread with a lot of water, wherein the kneading step is performed using a kneading device. Production of highly hydrated breads, comprising a baking step of baking the dough for highly hydrated breads obtained by the method for producing dough for highly hydrated breads according to any one of claims 5 to 8. Method.