JP2023145991A - Production method of gluten-free bakery product - Google Patents

Abstract

To provide a production method of a gluten-free bakery product using gluten-free flour to obtain a crispy and light texture.SOLUTION: A production method of a gluten-free bakery product comprises a mixing process, a fermentation process, a molding process and a baking process. In the mixing process, a dough containing a plurality of types of gluten-free flour without gluten, soluble dietary fibers, a plurality of types of thickeners, vegetable oil and water is mixed. The mixed dough is fermented in the fermentation process, the fermented dough is molded in the molding process and the molded dough is baked in the baking process. In addition, in the mixing process, a mixer performs a plurality of low-speed rotations and high-speed rotations alternately.SELECTED DRAWING: None

Description

The present invention relates to a method for manufacturing gluten-free bakery products such as gluten-free bread and pizza.

Gluten contained in wheat flour bread (wheat gluten) is known to cause symptoms such as wheat allergies and celiac disease symptoms. Celiac disease is an autoimmune disease in which an abnormal immune response to gluten mistakenly attacks the mucosa of the small intestine.
In recent years, the development of bread using only gluten-free flour has been progressing for the purpose of producing bread for patients with wheat allergies and celiac disease symptoms, and it is also attracting attention as a food for these patients.

For example, Patent Documents 1 and 2 describe rice flour bread using rice flour, which is a typical gluten-free grain, and a method for producing the same. In Patent Document 1, by setting the density range after baking to a value close to that of wheat flour bread, the dough is sufficiently stretched during baking to wick moisture and achieve a fluffy and light texture. On the other hand, in Patent Document 2, by adjusting the viscosity of the material after the primary fermentation step, it is sufficiently expanded after baking, and the taste, texture, and aroma are improved.

Japanese Patent Application Publication No. 2021-177701 International Publication No. 2020/100516

However, as in Patent Documents 1 and 2, bread dough using rice flour as the main ingredient does not produce gluten even when the dough is mixed, so it has a chewy feel but does not melt in the mouth, resulting in a heavy texture. Become. For this reason, there is a problem in that the texture is different from bread made from dough made mainly from grains containing gluten, such as wheat flour bread.

The present invention was made in view of the above circumstances, and its purpose is to provide a method for producing gluten-free bakery products that use gluten-free flour to provide a crispy and light texture. be.

The method for producing gluten-free bakery products according to the present invention includes a mixing step of mixing dough containing multiple types of gluten-free flour that does not contain gluten, soluble dietary fiber, multiple types of thickeners, vegetable oil, and water; The mixing process includes a fermentation process of fermenting the fermented dough, a molding process of molding the fermented dough, and a baking process of baking the molded dough, and the mixing process includes rotating the mixer alternately at low speed and high speed rotation. By running the program twice, the above problem was solved.

According to the above manufacturing method, the dough can be sufficiently puffed in the fermentation and baking steps without using gluten-forming materials by using gluten-free flour, soluble dietary fiber, thickener, vegetable oil, and water. can be done. This is a network structure obtained by swelling the starch in gluten-free flour with water, which is reinforced with soluble dietary fiber and a thickener. It is possible to produce gluten-free bakery products that provide

Furthermore, by using multiple types of gluten-free flour and thickeners, adding soluble dietary fiber, and mixing the mixer by alternating low-speed and high-speed rotation multiple times, we have created a gluten-free flour that can replace gluten. It is possible to create a network structure with this method, making it possible to produce gluten-free bakery products with a crispy and light texture.

In addition, the above-mentioned problem was also solved by using 3% to 8% of soluble dietary fiber and 4% to 11% of multiple types of thickeners in the multiple types of gluten-free flour 100.

Multiple types of gluten-free flour, soluble dietary fiber, and multiple types of thickeners contain 4% to 7% of soluble dietary fiber and 5% to 5% of multiple types of thickeners, based on 100% of multiple types of gluten-free flour. Preferably it is 10%.

Furthermore, the above-mentioned problem was also solved by the gluten-free flour containing at least one of wheat starch, corn starch, rice flour, tapioca starch, and buckwheat flour.

As mentioned above, various gluten-free grains can be used as gluten-free flours.

Furthermore, the above-mentioned problem was also solved by the soluble dietary fiber containing at least one of psyllium, inulin, and beetroot.

As mentioned above, psyllium, inulin, beetroot, etc. can be used as the soluble dietary fiber.

Furthermore, the above-mentioned problem was also solved by the thickener containing at least one of guar gum, hydroxypropyl methylcellulose, and xanthan gum.

As mentioned above, guar gum, hydroxypropyl methylcellulose, xanthan gum, etc. can be used as the thickener.

In addition, the above-mentioned problem was also solved by the vegetable oil containing olive oil or sunflower oil.

As mentioned above, olive oil or sunflower oil can be used as the vegetable oil.

In addition, the gluten-free bakery products include bread, pizza dough, sweets, and desserts, which also solves the above-mentioned problems.

As mentioned above, it can be applied to a variety of foods, not just bread or pizza dough.

According to the above manufacturing method, multiple types of gluten-free flour, soluble dietary fiber, multiple types of thickeners, vegetable oil, and water are used, and the mixer is alternately rotated at low speed and high speed multiple times. To provide a method for producing a gluten-free bakery product, in which the dough can be sufficiently expanded in the fermentation and baking steps by mixing without using gluten-forming materials, and a crispy and light texture can be obtained. can.

Embodiments of the present invention will be described below with reference to the drawings.

In this embodiment, bread and pizza will be explained as examples of gluten-free bakery products. The method for producing this gluten-free bakery product is roughly as follows.
The current international standards for gluten-free foods are raw materials that are derived from gluten-containing grains and have undergone gluten removal treatment (such as wheat starch), and that contain less than 20 milligrams of gluten per kilogram of food. Here, ingredients that meet international standards are referred to as gluten-free.

First, dough containing multiple types of gluten-free flour that does not contain gluten, soluble dietary fiber, multiple types of thickeners, vegetable oil, and water is mixed (mixing step). In this mixing step, the mixer is alternately rotated at low speed and high speed multiple times.

Next, the mixed dough is fermented (fermentation process), and the fermented dough is shaped (forming process). Then, the shaped dough is baked to produce bread (baking process).

Next, each of the above-mentioned steps will be explained in detail using a bread manufacturing method as an example.
[Mixing process]
<Fabric 1>
The dough (mixed flour) contains wheat starch (50%), cornstarch (22%), skim milk (10%), powdered sugar (5%), psyllium and inulin (5%) as dietary fiber, and guar gum (as a thickener). 5%), E464 (hydroxypropyl methylcellulose) (2%), and fragrance (1%). For this dough, for example, mixed powder ZERO PROBLEM EXTRA manufactured by NOVATERRA ZEELANDIA (Netherlands) can be used.

Add 1,150 g of water (preferably in the range of 950 g to 1,150 g, set according to the bread to be manufactured, temperature, humidity, etc., and the same applies hereinafter) to a mixer bowl. Put 25g of dry yeast (preferably in the range of 20g to 30g) and 35g of sugar into this mixer bowl and stir well with a whisk to dissolve. In this state, let the yeast pre-ferment for 5 minutes.

Next, 1,300 g of mixed powder (preferably in the range of 1,050 g to 1,300 g) and 15 g of salt (preferably in the range of 15 g to 30 g) are placed in the mixer bowl. Next, place the mixer bowl into the mixer.

Next, rotate the mixer at low speed, and after 1 minute add 75 g of olive oil (preferably in the range of 75 g to 100 g). After 30 seconds, the mixer is turned to high speed, after 1 minute and 30 seconds, to low speed, and after 1 minute and 30 seconds, to high speed. After one minute, check the condition of the dough and finish mixing. In the mixing process, the dough is mixed for approximately 5 to 7 minutes. The optimum temperature of the dough is preferably 22°C to 28°C.
Here, the low speed rotation of the mixer is preferably in the range of 60 rpm to 180 rpm, and the high speed rotation is preferably in the range of 420 rpm to 600 rpm.

In this way, since there is no gluten in the dough, it is difficult to get the dough together with just low-speed rotation, and the dough does not come together with just high-speed rotation, so low-speed rotation and high-speed rotation are used alternately to bring the dough together. Also, kneading gluten-free flour at a constant speed will dry it out, so alternately use low and high speed rotation.

[Fermentation process, molding process]
Next, transfer the dough from the mixer bowl to a workbench, measure the dough on the workbench, apply olive oil, put it in a bread mold, and let it rise for 20 to 40 minutes at a temperature of 35℃ and 70% humidity.

[Firing process]
The formed and fermented dough is baked in an oven at 200°C for 10 minutes and at 190°C for 20 minutes.
In addition, in the ingredients of pizza dough, preferable gluten-free flour of multiple types is 35% to 50%, soluble dietary fiber is 1% to 3%, multiple types of thickener is 1% to 4%, and vegetable oil is 1.5%. % to 2.5%, and water ranges from 35% to 45%.

According to the above manufacturing method, by using multiple types of gluten-free flour, multiple types of thickeners, soluble dietary fiber, and olive oil, bread can be made without using ingredients that form gluten in bread dough. The dough can be sufficiently expanded during the fermentation and baking processes. This is because the network structure obtained by swelling the starch in gluten-free flour with water can be sufficiently expanded by reinforcing it with multiple types of thickeners and soluble dietary fiber. It can be used to make bread with a crispy and light texture.

Specifically, during the mixing process, alternating low-speed and high-speed rotation causes the starch in the gluten-free flour to swell due to the addition of water and heating, which breaks the micellar structure caused by hydrogen bonds in the starch, and causes the starch structure to swell. Water gets inside. It is thought that the thickener and soluble dietary fiber enter the areas where water enters, forming a network structure of the dough.

In other words, first, a network structure is created by mixing and swelling multiple types of gluten-free flour, and then adding a thickening polysaccharide to that structure strengthens the network structure skeleton. It is thought that dietary fiber further strengthens the network structure, creating a gluten-like structure. It is thought that the network structure is packaged with a hydrophobic substance such as unswollen starch or olive oil, and the dough is well organized.

Reasons for using multiple types of glycen-free powders The network structure obtained by mixing multiple types of glycen-free powders and swelling them improves the properties that can be said to be the drawbacks observed when swelling them alone. This can result in a better network structure. Moreover, arbitrary characteristics can be brought out by changing the blending ratio.

Reason for adding multiple types of thickeners By adding a thickener to a network structure made by swelling starch in glycen-free powder with water, the skeleton of the network structure is strengthened. In addition, thickeners have different properties depending on the type, and by combining thickeners with different properties, it is possible to give the dough an appropriate viscosity and give the dough an appropriate rise during fermentation and baking. .

Specifically, guar gum exhibits high viscosity at high concentrations.
Furthermore, unlike other thickening polysaccharides, hydroxypropyl methylcellulose has the property of gelling when heated and returning to its original viscous solution when cooled. When heated, the methoxy groups form hydrophobic bonds with each other, resulting in gelation.
Furthermore, quinsanthan gum provides stabilization with high viscosity. Shows high viscosity at low concentrations. Each has different properties, and a synergistic effect can be obtained by combining them.

Reason for adding soluble dietary fiber Soluble dietary fiber has the property of absorbing water and swelling, so it is thought that adding an appropriate amount of soluble dietary fiber as a component of bread dough can give rise to bread. , can provide good texture for a long time.

Reason for adding olive oil: It improves the extensibility of the dough, improves its extensibility, and transforms it into a smooth dough. In addition, since gluten-free flour is highly sticky, it suppresses stickiness and makes it easier to peel, and at the same time prevents the dough from drying out with a coating of olive oil. As a result, the moldability of the dough is improved. More preferably, extra virgin olive oil is used.

Incidentally, in place of the above-mentioned dough 1, similar gluten-free bread can be produced by using the following doughs 2 to 5.
<Fabric 2>
This dough (mixed flour) consists of wheat starch (50%), corn starch (22%), skim milk (10%), powdered sugar (5%), psyllium and inulin (5%) as dietary fiber, and guar gum (as a thickener). 5%), E464 (hydroxypropyl methylcellulose) (2%), and fragrance (1%), and skim milk (approximately 10% of the dough) is added. For this dough, for example, mixed flour ZERO PROBLEM TASTY LF manufactured by NOVATERRA ZEELANDIA (Netherlands) can be used.

<Fabric 3>
This dough (mixed flour) contains corn starch (69%), rice flour (14%), tapioca starch (7%), sugar (2.5%), psyllium (2%) as dietary fiber, salt (2%), Dough 3 contains guar gum and E464 (hydroxypropyl methylcellulose) (3%) as thickeners, and fragrance (0.5% or less). For this dough, for example, mixed flour MIX PER PANE manufactured by NUTRI FREE (Italy) can be used.

<Fabric 4>
This dough (mixed flour) contains cornstarch (65%), rice flour (18%), buckwheat flour (7%), sugar (1.5%), psyllium (1.5%) as dietary fiber, and salt (2%). ), skim milk (approximately 10% of the dough) is added to a mixed powder of guar gum and chitansan gum (5%) as a thickener. For this dough, for example, mixed flour MIX PER PIZZA manufactured by NUTRI FREE (Italy) can be used.

Next, each of the above steps will be explained in detail using a pizza manufacturing method as an example.
[Fermentation process]
Put the mixed powder from Doughs 1 to 4 above and 700 g of cold water filtered through a commercial water purifier into a mixer bowl, add 2 g of fresh yeast, and stir well with a whisk to dissolve. Add 1,000g of gluten-free flour, 10g of poppy seeds, 10g of quinoa, 10g of black sesame seeds, and 10g of white sesame seeds to a mixer bowl.

Place the mixer bowl containing these ingredients into the mixer. After operating at low speed, 1 minute later, add 30 g of salt and 40 g of olive oil. Then, after 30 seconds, the mixer rotates at high speed, 1 minute later, low speed rotation, 1 minute and 30 seconds after that, high speed rotation, and after 1 minute, the condition of the dough is checked and the operation of the mixer is ended. During this mixing process, mix the dough for approximately 8 to 10 minutes. The optimum temperature of the dough at this time is 22°C to 28°C.
Here, the low speed rotation of the mixer is preferably in the range of 60 rpm to 180 rpm, and the high speed rotation is preferably in the range of 420 rpm to 600 rpm.

The reason why I used 2g of fresh yeast this time is to let it sit for 24 hours to enhance the flavor and umami of the dough. The resting time will vary depending on the amount of fresh yeast.
In this way, since there is no gluten in the dough, the dough will not come together if only low speed is used, and the dough will not come together even if only high speed is used, so it is possible to bring the dough together by alternately using low speed and high speed.
Gluten-free flour dries out if mixed at a constant speed, so we alternate between low and high speed rotation.

[Fermentation process]
Next, transfer from the mixer bowl to a work surface. Then, apply olive oil (extra virgin olive oil) to the dough on the work surface, roll it out to a thickness of 2cm to 3cm, and let it rest for 5 to 15 minutes. Divide this dough into pieces of appropriate weight, coat the dough with olive oil and slide it to give it a shine, then place into balls. The reason why olive oil is used here is that the gluten-free flour is sticky, so it comes off easily, and at the same time, the olive oil prevents the dough from drying out.
Next, the dough is placed on a round tray and fermented for 4 to 5 hours at room temperature, and then left to rest in the refrigerator.

[Molding process]
Take out the rested dough, sprinkle with tapioca flour (flour), and spread it out into a circular shape. Next, evenly moisten the outer edge of the dough (corniccione) with water. Then, depending on the type of pizza being made, the dough is topped with toppings that match the product, such as tomato sauce, cheese, or basil, and then drizzled with olive oil.

[Firing process]
Place in the oven at 500℃ and bake for 90 seconds, checking for doneness. By baking it thoroughly, there is no yeastiness left behind, resulting in a pizza that is lighter and less heavy on the stomach than flour containing gluten.

The above baking process is carried out at a temperature of 500℃, but a temperature of 350℃&#12316;500℃ is preferable, and in the case of frozen or refrigerated pizza for home use, a temperature of 180℃&#12316;250℃ It may be within the temperature range of The baking time varies depending on the baking temperature.
In addition, in the ingredients of pizza dough, preferable gluten-free flour of multiple types is 35% to 50%, soluble dietary fiber is 1% to 3%, multiple types of thickener is 1% to 4%, and vegetable oil is 1.5%. % to 2.5%, and water ranges from 35% to 45%.

According to the manufacturing method described above, by using multiple types of gluten-free flour, multiple types of thickeners, soluble dietary fiber, and olive oil, pizza dough can be made without using any gluten-forming materials. Pizza dough can be sufficiently expanded during the fermentation and baking processes, and gluten-free flour can be used to produce pizza with a crispy and light texture.

[Quality of finished bread and pizza]
Compared to wheat, it bulges a little less, but it feels good after eating, and it's light and doesn't weigh on your stomach, making your stomach feel better.
In addition, the taste is comparable to wheat products containing gluten, making it a delicious and stomach-friendly product.
Furthermore, although pizza dough using gluten-free flour contains almost no nutrients and is inferior in terms of nutritional balance, by adding the above-mentioned auxiliary ingredients, it is possible to impart high nutritional value to the dough itself.

In the embodiments described above, poppy seeds, quinoa, white sesame seeds, and black sesame seeds are used because they are expected to have health effects. Poppy seeds are expected to have analgesic and relaxing effects, relieve constipation, and prevent arteriosclerosis and high blood pressure. Quinoa can be expected to have beauty effects, prevent and improve constipation, and prevent lifestyle-related diseases (arteriosclerosis and myocardial infarction), while white sesame seeds can be expected to prevent arteriosclerosis, obesity, and reduce blood cholesterol. Black sesame seeds also have antioxidant effects and eye function recovery effects. Therefore, these are not essential materials, and production without poppy seeds or the like may be considered.

Furthermore, the olive oil used when making the pizza dough does not have to be extra virgin olive oil, but can be replaced with regular olive oil or vegetable oil such as sunflower oil.

Furthermore, skim milk is used for two reasons: to add flavor and aroma to the milk, and to give it a brown color, but it is not always necessary to use skim milk, and production without skim milk is also possible.

Furthermore, although an example has been described in which guar gum and E464 (hydroxypropyl methylcellulose) are used as thickeners, xanthan gum or the like may also be used.

The method for producing gluten-free bakery products according to the present invention includes a mixing step of mixing dough containing multiple types of gluten-free flour that does not contain gluten, soluble dietary fiber, multiple types of thickeners, vegetable oil, and water; The mixing step includes a fermentation step of fermenting the fermented dough, a molding step of molding the fermented dough, and a baking step of baking the molded dough. The above-mentioned problem was solved by mixing the dough for 5 to 7 minutes or 8 to 10 minutes by alternating high -speed rotation multiple times.

[Quality of finished bread and pizza]
Compared to wheat, it bulges a little less, but it feels good after eating, and it's light, doesn't weigh on your stomach, and is good for your stomach and intestines.
In addition, the taste is comparable to wheat products containing gluten, making it a delicious and stomach-friendly product.
Moreover, although pizza dough made using gluten-free flour contains almost no nutrients and is inferior in terms of nutritional balance, by adding the above-mentioned auxiliary ingredients, the dough itself can be given high nutritional value.

Claims (7)

A mixing step of mixing dough containing multiple types of gluten-free flour that does not contain gluten, soluble dietary fiber, multiple types of thickeners, vegetable oil, and water;
A fermentation process in which the mixed dough is fermented,
A molding process of molding the fermented dough;
It has a baking process of baking the shaped dough,
A method for producing a gluten-free bakery product, characterized in that the mixing step is performed by rotating the mixer at low speed and high speed alternately multiple times. The gluten-free bakery product according to claim 1, wherein the soluble dietary fiber is 3% to 8%, and the plurality of thickeners is 4% to 11%, based on the plurality of types of gluten-free flour 100. manufacturing method. 3. The method for producing a gluten-free bakery product according to claim 1, wherein the gluten-free flour contains at least one of wheat starch, corn starch, rice flour, tapioca starch, and buckwheat flour. The method for producing a gluten-free bakery product according to any one of claims 1 to 3, wherein the soluble dietary fiber contains at least one of psyllium, inulin, and beetroot. The method for producing a gluten-free bakery product according to any one of claims 1 to 4, wherein the thickener includes at least one of guar gum, hydroxypropyl methylcellulose, and xanthan gum. A method for producing a gluten-free bakery product according to any one of claims 1 to 5, characterized in that the vegetable oil comprises olive oil or sunflower oil. A method for producing a gluten-free bakery product, characterized in that the gluten-free bakery product according to any one of claims 1 to 6 is bread, pizza dough, sweets, or dessert.