JP2023132706A - Bakery dough quality improving agent and method of producing bakery product dough using the quality improving agent - Google Patents

Abstract

To provide a bakery dough quality improving agent that has freezing resistance and an anti-aging effect easily and does not further cause dough damage by being added with grain flour simultaneously, when kneading dough without changing an existing production process, and a method of producing bakery product dough having freezing resistance and an anti-aging effect.SOLUTION: A bakery dough quality improving agent of the present invention contains malt extract having no enzyme activity, and the malt extract is blended with starch contained in the bakery product dough in a proportion of 0.045 to 0.60 wt.%. This quality improving agent preferably contains indigestible polysaccharides in a blending proportion of 3-19 pts.wt. with respect to the malt extract of 1 pt.wt., and it is possible to produce frozen bakery dough and a bakery product in which workability, freezing resistance, and an anti-aging effect are remarkably improved by blending emulsifier having an amount that is 8 pts.wt. or less with respect to the malt extract of 1 pt.wt..SELECTED DRAWING: None

Description

The present invention relates to a quality improver for bakery product dough that exhibits freezing resistance and anti-aging effects when added to bakery dough, frozen bakery dough into which the quality improver is kneaded, and bakery products using the frozen bakery dough. It is. Furthermore, the present invention relates to a method for producing dough for bakery products using the quality improving agent.

Bakery products are products made by kneading grain flour with water, seasonings, yeast, etc., fermenting or not depending on the purpose, adjusting the dough, and baking it. This work is often done in series, but due to operational and distribution reasons, it is sometimes done to freeze the dough or product, which is a product intermediate, and store or distribute it in a frozen state. . However, when the dough is frozen, the quality of the dough is lower than that of a non-frozen product due to effects such as destruction of the dough structure due to freezing and reduced dough expansion during secondary fermentation. Furthermore, when dough or products are frozen, denaturation, called a aging phenomenon, occurs in starch and the like during freezing and thawing. Therefore, various studies have been made to prevent the deterioration in quality caused by the aging phenomenon of starch.

As a quality improver for bakery product dough with the aim of freezing resistance and anti-aging effects, various studies have been carried out, centering on enzyme preparations.Amylase in particular has been used to hydrolyze the starch in wheat flour, the main ingredient of bakery products. Taking advantage of this property, it is being investigated not only for its freeze resistance and anti-aging effects, but also for various quality improvement applications, but depending on the amount added and the working process, excessive hydrolysis can damage the dough structure. As a result, the adhesion viscosity increases, causing problems such as a significant decrease in workability, and further problems such as excessive softening of the product and deterioration of quality, and various improvements have been considered.

Patent Document 1 discloses that the heat resistance of α-amylase is improved by including α-amylase in an aqueous sugar solution, and the aqueous sugar solution is stably emulsified in oil and fat to form a water-in-oil type, and thereby By seeking conditions in which α-amylase does not elute into the dough during the previous bread-making process, the emulsification is destroyed during baking the dough, and α-amylase elutes into the dough and becomes effective. Disclosures have been made regarding the provision of compositions that exhibit effective anti-staling effects on breads. Further, Patent Document 2 discloses that simultaneous addition of α-amylase and ascorbic acid improves the quality of frozen bread dough by increasing its volume and preventing the appearance of fish eyes.

Additionally, α-amylase is sometimes used as a purified enzyme preparation, but in Patent Document 3, malt powder (or extract) is added to bread dough together with ascorbic acid and polysaccharide thickener as a substitute for α-amylase. As a result, the extensibility of the fabric increases, and a fabric after proofing that has tensile strength without causing fabric breakage can be obtained. It also discloses a dough improving agent that prevents drying of frozen dough and retains moisture, and provides stable volume, flavor, and texture.

Regarding freezing resistance and anti-aging effects in addition to amylase, Patent Document 4 discloses a method for making bread from frozen frozen dough that is characterized by adding cold water-soluble starch and lipase; discloses a frozen dough improving agent using an enzyme having glucose oxidase or protease activity. Further, Patent Document 6 discloses an example in which xylanase is used in addition to amylase, and various enzymes are being studied to improve the quality of bakery products.

However, controlling enzyme activity is difficult, and currently no definitive solution has been found to the problem of fabric damage caused by excessive reactions. Damage to the dough not only impairs the flavor and texture of the product, but also increases the viscosity of the dough during work, causing it to become sticky, resulting in a problem of reduced work efficiency.

Therefore, this is a quality improvement method that does not rely on enzymes, and the most commonly used improvement method is to create a formulation that is less likely to cause freezing problems, such as increasing the amount of gluten or yeast added or decreasing the amount of water added. There is a method of assembling, but it required changes to the manufacturing process, such as lowering the kneading temperature. Therefore, Patent Document 7 discloses a method in which a composition in which gluten is heat-treated with a divalent organic acid is added to dough, and Patent Document 8 discloses a method in which a hydrophilic polyglycerol fatty acid ester with an HLB of 10 or more is added in advance to the dough. When mixed in powdered form into a bread mix whose main ingredient is wheat flour, the affinity with the proteins and starches in the flour is greatly improved, and even a small amount can impart softness to bread, making it an industrial choice. It is disclosed that bread with good texture can be obtained in traditional bread manufacturing and homemade bread cooking using an automatic bread making machine or the like in a home bakery.
Furthermore, according to Patent Document 9, frozen bread dough that can be used to produce high-quality breads is obtained by adding psyllium seed gum at a ratio of 0.001 to 1 part by weight to 100 parts by weight of flour. It has been disclosed that it suppresses the decrease in bread volume, appearance of fish eyes, reddish browning, uneven baking color and bread shape, decrease in internal phase quality, and decrease in flavor and taste, but dough processing The problem is that the material becomes hard and the workability deteriorates.

Japanese Unexamined Patent Publication No. 61-63232 Japanese Patent Application Publication No. 11-56218 Japanese Patent Application Publication No. 7-8159 Japanese Unexamined Patent Publication No. 4-158731 Japanese Patent Application Publication No. 2000-270757 JP2005-261221A Japanese Patent Application Publication No. 2020-171202 Japanese Patent Application Publication No. 11-318320 Japanese Patent Application Publication No. 11-113481

In view of this current situation, by adding grain flour at the same time as kneading the dough without changing the existing manufacturing process, we can easily create a bakery dough quality that has freeze-resistant and anti-aging effects, and also does not cause dough damage. The object of the present invention is to provide a method for producing dough for bakery products that has a improving agent and has freeze-resistant and anti-aging effects.

It is a well-known fact that multiple enzymes are present in extracts extracted from natural products (natural extracts), and the enzymes in extracts may cause excessive reactions, so the present inventors Among malt extracts, we focused on malt extracts that do not have enzymatic activity. Since malt extract contains amylase, the present inventors selected a malt extract that does not have amylase activity (enzyme activity), and in order to solve the above problem, the inventors conducted extensive studies. As a result, by adding a predetermined proportion of malt extract that does not have amylase activity to grain flour such as wheat flour, which is an essential raw material for bakery products, during the dough preparation stage, the dough does not sag and has excellent formability, and the dough can be easily cooled. The present inventors have discovered that it is effective in suppressing freeze damage caused by thawing and further preventing aging phenomena, and have completed the present invention.

That is, the present invention has the following configuration.
[1] A quality improver that exhibits freezing resistance and anti-aging effects when added to dough for bakery products, the quality improver containing malt extract having no enzyme activity; A quality improver for bakery dough, characterized in that the malt extract is blended in a proportion of 0.045 to 0.60% by weight based on the starch contained in the dough.
[2] The quality improver further contains an indigestible polysaccharide, and the blending ratio of the indigestible polysaccharide is 3 to 19 parts by weight per 1 part by weight of the malt extract. The quality improver for bakery dough according to [1].
[3] According to [1] or [2], the quality improver further includes an emulsifier, and the blending ratio of the emulsifier is 8 parts by weight or less per 1 part by weight of the malt extract. A quality improver for bakery dough.
[4] Frozen dough for bakery products, such that the malt extract is in a proportion of 0.045 to 0.60% by weight based on the starch contained in the dough for bakery products, [1] - A frozen bakery dough characterized by being kneaded with the quality improver for bakery dough according to any one of [3].
[5] A bakery product using the frozen bakery dough according to [4].
[6] A method for producing dough for bakery products having freezing resistance and anti-aging effects, which method comprises adding a quality improver containing a malt extract having no enzyme activity to the dough for bakery products. A method for producing dough for bakery products, comprising blending the malt extract in a proportion of 0.045 to 0.60% by weight with respect to starch contained in the dough for products, and kneading.
[7] The method for producing dough for bakery products according to [6], characterized in that 3 to 19 parts by weight of indigestible polysaccharides are blended per 1 part by weight of the malt extract.
[8] The method for producing dough for bakery products according to [6] or [7], wherein the emulsifier is blended in an amount of 8 parts by weight or less per 1 part by weight of the malt extract.

In the present invention, malt extract that does not have amylase enzyme activity is added to grain flour such as wheat flour, which is the main raw material essential for bakery products, in just the right amount and kneaded to prepare the dough. In addition to suppressing an increase in adhesive viscosity that impairs workability, even when the dough is frozen, damage to the dough due to freezing is suppressed, and frozen bakery dough and frozen bakery products having an anti-aging effect can be provided.
The quality improver for bakery dough of the present invention does not contain enzymes, has little stickiness during molding, has high gas retention during baking, and is excellent in increasing kiln elongation. When the quality improver of the present invention is used, it is possible to produce a bakery product that has a high elasticity, a desirable rounded appearance, and a structure with uniform crumbs and a thin thickness.

It is a figure showing the round bread dough manufacturing process concerning one embodiment of the present invention. It is a figure showing the thawing baking process of round bread dough concerning one embodiment of the present invention. 1 is a diagram illustrating a method for evaluating lumbar elasticity according to an embodiment of the present invention. 1 is a photograph showing the state of round bread after baking in a malt extract addition amount investigation test according to an embodiment of the present invention. 1 is a photograph showing the state of round bread after baking in a test for investigating the amount of indigestible polysaccharide (psyllium seed gum) added according to an embodiment of the present invention. 1 is a photograph showing the state of round bread after baking in a test for examining the amount of emulsifier added according to an embodiment of the present invention.

[Quality improver for bakery dough]
The malt extract blended into the quality improver for bakery dough of the present invention is an extract obtained by saccharifying and concentrating malt, and is a malt extract that does not have amylase activity, which is an enzyme that promotes the hydrolysis of starchy substances. Such malt extracts can be used regardless of their properties, such as liquid or powder, but powder or granule forms are preferable.

Malt extracts that do not have amylase activity are malt extracts that do not have any activity in either the starch saccharification power measurement method of the 18th revised Japanese Pharmacopoeia Digestion Test Method or the starch paste refining power measurement method. Saccharifying power: 0.0 U/g, starch refining power: 0.0 U/g), and for example, "Dry Malt Extract" manufactured by Malt Extract Products Co., Ltd. can be used.

In the quality improving agent for bakery dough of the present invention, the malt extract having no amylase activity blended into the quality improving agent is 0.045 to 0.60% by weight based on the starch contained in the dough for bakery products. (0.045 to 0.60 parts by weight per 100 parts by weight of starch). The addition ratio is preferably 0.05 to 0.55% by weight, more preferably 0.07 to 0.50% by weight based on the starch.

The quality improver for bakery dough of the present invention preferably contains an indigestible polysaccharide, and the indigestible polysaccharide to be blended is not particularly limited, but it may be used in combination with a malt extract that does not have enzyme activity. It is preferable that the dietary fiber has the effect of further improving work suitability and anti-aging effect.
Examples of such dietary fibers include those derived from soybeans, peas, mung beans, citrus fruits, guar seeds, konjac, and Asteraceae plants, with dietary fibers derived from psyllium seed coats being particularly preferred. As such dietary fiber, commercially available products that are treated as food materials or food additives can be used. Dietary fiber derived from psyllium seed coat is obtained from the seed coat of blonde psyllium, which is a plant of the Plantago family. can be used.

The addition ratio of the indigestible polysaccharide in the present invention is preferably 3 to 19 parts by weight, more preferably 4 to 17 parts by weight, and even more preferably 5 to 15 parts by weight per part by weight of malt extract.

Furthermore, the quality improver for bakery dough of the present invention preferably contains an emulsifier in addition to the malt extract and indigestible polysaccharide, and the emulsifier has the effect of imparting freezing resistance. It can be used to further improve resistance.
The type of emulsifier is not particularly limited, but polyglycerin fatty acid esters with an HLB of 7 or more are preferred, and when used for the purpose of improving freezing resistance, the unique flavor of the emulsifier imparts an unfavorable flavor to bakery products. Therefore, the blending ratio of the emulsifier is preferably 8 parts by weight or less, more preferably 6.5 parts by weight or less, and 5 parts by weight or less to improve freezing resistance. Addition is more preferred.

In addition to the above-mentioned malt extract, indigestible polysaccharide, and emulsifier, the quality improver for bakery dough according to the present invention includes organic acids or their salts, inorganic acids or their salts, salt, sugar, spices, and spice extracts. , flavorings, sweeteners, minerals, dextrin, and other seasonings and excipients may be added, and is preferably provided in powder or granule form, but may also be provided in liquid form.

The quality of starch to which the quality improver for bakery dough of the present invention is added is not particularly limited as long as it is used for bakery dough. Generally, wheat-derived grain flours such as strong flour (starch content: 70.6% by weight) and whole grain flour (starch content: 68.2% by weight) are often used, but rice flour (starch content: 81.9% by weight) is often used. Any raw material containing starch that can be used to produce dough for bakery products regardless of its origin, such as corn flour (starch: 76.1 wt%), rye flour (starch: 75.8 wt%) There are no particular limitations.

The quality improver for bakery dough according to the present invention may be used for frozen bakery dough before or after baking (secondary fermentation), and is not particularly limited. It can also be used for refrigerated bakery dough, baked bakery products, semi-baked frozen bakery products, baked frozen bakery products, etc.

[Dough for bakery products]
The dough for bakery products in the present invention is dough for manufacturing bakery products, and is kneaded with the quality improving agent for bakery dough. Examples of dough for bakery products include bread dough, pizza dough, donut dough, cookie dough, pie dough, sponge dough, choux dough, Chinese steamed bun dough, etc., but there are no particular limitations on the dough. Good to have.

[Method for manufacturing dough for bakery products]
In the production method of the present invention for producing dough for bakery products having freezing resistance and antiaging effect, a quality improver containing malt extract having no enzyme activity is prepared, and this quality improver is added to the dough for bakery products. The malt extract is blended in an amount of 0.045 to 0.60% by weight based on the starch contained in the dough, and kneaded to produce dough for bakery products. The method for producing dough for bakery products according to the present invention is not particularly limited, and various methods can be used as long as they are capable of producing bakery products, such as a straight method, a dough method, and a fermented dough method.
At this time, it is preferable to mix 3 to 19 parts by weight of the above-mentioned indigestible polysaccharide with respect to 1 part by weight of malt extract, and mix the above-mentioned emulsifier in a proportion of 8 parts by weight or less with respect to 1 part by weight of malt extract. It is more preferable to blend it with the above ingredients, thereby improving workability and providing excellent freezing resistance and anti-aging effects.

[Frozen bakery dough]
The frozen bakery dough of the present invention is obtained by freezing the dough for bakery products described above, and the frozen bakery dough can be produced by freezing the dough for bakery products obtained by the above manufacturing method.
In the present invention, bakery products can be manufactured by subsequently thawing and baking this frozen bakery dough. Alternatively, after producing dough for bakery products as described above, the dough for bakery products is shaped, semi-baked or baked, and then frozen to produce semi-baked or baked frozen bakery products. You can also do that.

Bakery products manufactured using the frozen bakery dough of the present invention are not particularly limited as long as they are bakery products, and include bakery products such as bread, pizza, donuts, cookies, pies, sponges, choux, and Chinese steamed buns.

Hereinafter, the present invention will be explained with reference to examples using round bread as an example, but the present invention is not limited thereto.

[Malt extract]
The malt extract used in the production of round bread of the present invention was "Dry Malt Extract" manufactured by Malt Extract Products.

In order to examine the presence or absence of enzyme activity, a 1.0% solution of malt extract was prepared in a 1 mol/L acetic acid/sodium acetate buffer solution with a pH of 5.0, and the starch saccharification power measurement of the 18th revised Japanese Pharmacopoeia Digestion Test was conducted. It was confirmed that the titration value was the same as that obtained without adding the substrate solution (0.0 U/g). In addition, using the same 1.0% aqueous solution of malt extract, we confirmed that it had no activity in the starch refining power measurement method of the 18th revised Japanese Pharmacopoeia Digestion Test (0.0 U/g). A malt extract without enzyme activity was used in the examples of the present invention.
In addition, as a comparison target, Diamarteria Euromalt Brio manufactured by Diamarteria Italiana was similarly tested in the 18th revised Japanese Pharmacopoeia Digestion Test, starch saccharification power measurement method and starch paste refining power measurement method. As a result of measuring the enzyme activity, it was found that the enzyme activity was 35.1 U/g according to the starch saccharification power measurement method of the 18th revised Japanese Pharmacopoeia Digestion Test, and 144.3 U/g according to the starch saccharification power measurement method. This was confirmed, and a malt extract having enzyme activity was used in Comparative Example 2.

[Manufacture of round bread dough and evaluation of work suitability]
Strong flour (“Strong Flour” manufactured by Nippun Co., Ltd.), sugar, skim milk powder, salt, dry yeast, psyllium seed gum (“Sterilized Psyllium Husk Powder” manufactured by Sanei Pharmaceutical Trading Co., Ltd.), emulsifier (“SY” manufactured by Sakamoto Pharmaceutical Co., Ltd.) Glister GP-120", HLB 10.2), malt extract ("Dry Malt Extract" manufactured by Malt Extract Products Co., Ltd.), edible rapeseed oil (Nissin Oilio Group Co., Ltd. "Nissin Canola Oil"), except for dry yeast. All of the powder raw materials were mixed in advance and made into a single formulation.
Home Bakery BB-HB10 manufactured by Zojirushi Mahobin Co., Ltd., put the liquid ingredients (water and vegetable oil), then the powdered ingredients, then add the dry yeast, and then select the "Bread/Pizza Dough Course". According to the steps shown in FIG. 1, round bread dough was prepared and frozen. The portion was divided into 40 g ± 1 g and frozen slowly in a freezer set at -20°C.

The evaluation of the suitability of the work was carried out by an experienced worker at the time of dividing the dough, using a double-blind test method, in accordance with the following evaluation criteria for the suitability of the bread dough work.

〈Standards for evaluating the appropriateness of bread dough work〉
A: The adhesion of the fabric is very low, and the workability is extremely good.B: The adhesion of the fabric is low, and the workability is good.C: The adhesion of the fabric is somewhat good, but there is no problem with the workability.D: The adhesion of the fabric is High adhesion or hardness, poor working suitability E: Very high adhesion or very hard fabric, very poor working suitability

[Evaluation method for freezing resistance and anti-aging effect]
The round bread dough was frozen and stored for 7 days after freezing, and the round bread dough was thawed and baked according to the process shown in FIG. 2, and the freezing resistance and aging prevention effect of the round bread were evaluated by the following method. The round bread dough was thawed using a constant temperature and humidity machine at a temperature of 27° C. and a humidity of 95% for 30 minutes, and the dough was thawed at a temperature of 35° C. and a humidity of 85% for 40 minutes. The baking was carried out for 10 minutes in an oven with upper and lower heat set at 180°C. After baking, the pieces were allowed to cool at room temperature for 1 hour, and then left for another 24 hours, and then the freezing resistance and anti-aging effects were evaluated.

Freezing resistance was evaluated using the rapeseed substitution method, since poor freezing resistance would result in a smaller specific volume of the bread.Furthermore, since the bread would lose its roundness in appearance, the measurement method shown in Figure 3 was used to evaluate the elasticity. We conducted an evaluation.

Freezing resistance was evaluated based on the total value of the results of the specific volume measurement of the round bread and the chewy evaluation results. The evaluation criteria at that time were as shown in Table 1 for the evaluation of freezing resistance.

Regarding the anti-aging effect, since bread becomes hard due to aging of starch, eight panelists trained in texture evaluation used the paired comparison method to evaluate each sample against Comparative Example 1. A sensory test of the softness of the inner layer was conducted (when Comparative Example 1 was set as 0 (=Control), each sample was evaluated from -3 for hard to +3 for soft).
Furthermore, aging of starch not only makes the bread hard, but also reduces water retention, causing the bread to lose its moist feel. 3~Moist +3). In addition, since the desirable roundness of round bread is lost due to the aging of starch, chewiness was also included as an evaluation item for the anti-aging effect.

In the sensory evaluation, a free-text questionnaire regarding taste was also conducted, and a survey regarding unpleasant flavors was also conducted.

The anti-aging effect was evaluated based on the total value of the sensory test evaluation of the softness and moistness of the round bread and the elasticity evaluation results. The evaluation criteria at that time are as shown in Table 2 for the anti-aging effect evaluation.

[Test 1] Malt extract enzyme activity confirmation test

Comparative Example 2, in which a malt extract having enzyme activity was added, had better freezing resistance than Comparative Example 1, but the adhesion viscosity during operation was high and the suitability for operation was extremely low. On the other hand, in Example 2, in which a malt extract having no enzyme activity was added, there was almost no adhesion of the dough, and the workability was satisfactory. Furthermore, effectiveness in freezing resistance and aging prevention was also confirmed.

[Test 2] Malt extract addition amount study test

From the results in Table 6, when compared with Comparative Example 1, the workability of the bread dough in Examples 1 to 3 was improved to the extent that there was no problem, and the round bread baked after being frozen and thawed was also as shown in the photo in Figure 4. The result was that it swelled up, had a good elasticity, had a desirable roundness, and was resistant to freezing. Furthermore, the texture was softer and moister than that of Comparative Example 1, and the aging phenomenon was moderately suppressed, proving that it has an anti-aging effect.

However, even if the amount of malt extract without enzyme activity is increased as in Comparative Example 4, the viscosity of the dough increases and the workability becomes poor. It has been found that within this range, it has an improvement in work suitability, a freezing resistance effect, and an anti-aging effect.

[Test 3] Addition amount study test of indigestible polysaccharide (psyllium seed gum)

From the results in Table 8, Example 2 has better workability, freezing resistance, and antiaging effects than Comparative Example 1 due to the addition of malt extract that does not have enzyme activity, but in Examples 4 to 6, bread dough In addition, as shown in the photo in Figure 5, even round bread baked after freezing and thawing the dough expands greatly, maintains its roundness, and has a high elasticity. It had a favorable appearance and had the effect of having freezing resistance. Furthermore, in terms of texture, Examples 4 to 6 were evaluated as having a softer and moister texture compared to Example 2. As a result, it has been proven that the bread dough is more suitable for working and the aging prevention effect is further improved.

On the other hand, if the amount of indigestible polysaccharide added was too large, the bread dough became hard and the extensibility of the dough decreased, which tended to impair work suitability. In addition, it was found that the specific volume tended to be small due to the lack of extensibility of the dough, so when adding indigestible polysaccharides to malt extract that does not have enzyme activity, 1 part by weight of malt extract It is preferable that the amount is 19 parts by weight or less, in order to improve work suitability and obtain excellent anti-aging effects.

[Test 4] Emulsifier addition amount study test

From the results in Table 10, Example 5 also has superior work suitability, freezing resistance, and anti-aging effects compared to Comparative Example 1, but in order to try to further improve various effects, we conducted a study on emulsifiers. As a result, it was found that all of the samples of Examples 7, 8, and 9 had very low adhesion to the dough and were extremely suitable for work. Furthermore, as shown in the photograph in Fig. 6, it was confirmed that the breads in Examples 7, 8, and 9 swelled significantly and the specific volume increased compared to Example 5, and the appearance also had a desirable roundness and It has been proven that the resistance is extremely high. In addition, it has been found that the texture is extremely soft and moist, and it has been found to have an extremely high anti-aging effect. It has been found that the combined addition of an emulsifier and an emulsifier exhibits excellent freezing resistance and anti-aging effects.

However, in Example 9, the amount of emulsifier used in Example 9 was slightly excessive, as there were some opinions that "I feel a strange taste when eating" in the free-text questionnaire conducted during the sensory evaluation. Therefore, it is preferable to add a smaller amount than in Example 9 (ie, 8 parts by weight or less per 1 part by weight of malt extract) in order to produce bread with higher quality in terms of taste.
From the above test results, by adding the right amount of indigestible polysaccharide and emulsifier to malt extract that does not have enzyme activity, we can create frozen bakery products that are revolutionary in terms of workability, freezing resistance, and anti-aging effects. It has become clear that it can be manufactured.

By adding the quality improver for bakery dough of the present invention, which contains a predetermined proportion of malt extract that does not have enzyme activity, to the dough for manufacturing bakery products, it is possible to improve freezing resistance and anti-aging effects without changing the existing manufacturing process. can be granted. Furthermore, by incorporating an indigestible polysaccharide and/or an emulsifier, it is possible to provide a quality improver for bakery dough that can significantly improve workability, freezing resistance, and anti-aging effects.
Further, by adding and kneading the quality improver for bakery dough of the present invention to dough for bakery products, frozen bakery dough and products having freezing resistance and anti-aging effects can be provided, and the manufacturing method of the present invention are useful in manufacturing a variety of bakery products.

a Length of the width of the round bread b Length of the width of the bottom of the round bread that touches the iron plate

Claims (8)

A quality improver that exhibits freezing resistance and anti-aging effects when added to dough for bakery products, the quality improver containing malt extract having no enzyme activity, and which is included in the dough for bakery products. A quality improver for bakery dough, characterized in that the malt extract is blended in a proportion of 0.045 to 0.60% by weight based on the starch quality. Claim 1, wherein the quality improving agent further contains an indigestible polysaccharide, and the blending ratio of the indigestible polysaccharide is 3 to 19 parts by weight per 1 part by weight of the malt extract. A quality improver for bakery dough as described in . The quality improver for bakery dough according to claim 1 or 2, wherein the quality improver further contains an emulsifier, and the blending ratio of the emulsifier is 8 parts by weight or less with respect to 1 part by weight of the malt extract. Improver. A frozen dough for a bakery product according to claims 1 to 3, wherein the malt extract is in a proportion of 0.045 to 0.60% by weight based on the starch contained in the dough for a bakery product. A frozen bakery dough, characterized in that the quality improver for bakery dough according to any one of the items is kneaded into the dough. A bakery product using the frozen bakery dough according to claim 4. A method for producing dough for bakery products having freezing resistance and anti-aging effects, the method comprising: adding a quality improver containing a malt extract having no enzyme activity to the dough for bakery products; A method for producing dough for bakery products, comprising blending the malt extract in a proportion of 0.045 to 0.60% by weight with respect to the starch contained in the dough, and kneading the malt extract. The method for producing dough for bakery products according to claim 6, characterized in that 3 to 19 parts by weight of the indigestible polysaccharide is blended with respect to 1 part by weight of the malt extract. The method for producing dough for bakery products according to claim 6 or 7, characterized in that the emulsifier is blended in an amount of 8 parts by weight or less per 1 part by weight of the malt extract.

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