JP3353305B2 - Bread making method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread dough with excellent quality of bread that has been thawed, fermented and baked even after the bread dough is frozen and stored.

[0002]

2. Description of the Related Art The main processes of bread making are three stages of kneading, fermentation and baking. In particular, kneading to obtain bread dough that greatly affects the quality of bread after baking is an important step. For this reason, various bread dough improving agents are currently being studied and actually used. Representative examples include various emulsifiers, redox agents and enzyme agents. Among them, there are many studies on the oxidation-reduction agent because they have a great influence on the formation of wheat gluten in the dough.For example, adding a reducing substance such as glutathione to the dough component is edible. To be effective in producing high quality bread (Japanese Patent Publication No. 56-989)
3, JP-B-61-23970, JP-B-61-2397
1, JP-A-58-158121, JP-A-62-662.
6, JP-A-2-190138) and an example in which the presence of glutathione is not preferred (JP-A-60-213).
5) and the like, but there is no known effect of the addition of such a reducing substance on the kneading step, particularly the dough kneading time. On the other hand, as with fresh food, freshness is very important for the quality of bread. For this reason, bakery factories supply freshly baked bread by working on holidays in the middle of the night and early morning, but maintaining freshness is a matter of urgent concern, such as a sudden increase in “eat-in bakery”. And
Early establishment of the frozen dough baking method is desired. The frozen dough baking method is a method in which bread dough that has been kneaded in advance is frozen, thawed, fermented, and baked when necessary to provide consumers with delicious freshly baked bread. It has been reported that refrigerated rice is injured when frozen, and the fermentation power after thawing is reduced, and glutathione is leaked from dead yeast, thereby inhibiting gluten formation and making good-quality bread impossible. For this reason, the method of baking is modified, and after kneading and fermentation have been completed in advance, the method is frozen and baked in a consuming area (Japanese Patent Laid-Open No. 61-247).
331) or a method in which frozen bread dough is frozen without being fermented, thawed, added with yeast, fermented, and then baked (JP-A-1-191634). In addition, freezing-resistant yeast has been developed which retains the property that the fermentation power after thawing does not decrease even after fermentation and then freezing (Chemistry and Biology 28, 736, 1990, etc.).

[0003]

However, the dough kneading time is related to the productivity of bread production, and the kneading time has been required to be shortened. Regarding the dough baking method, in the above-mentioned process modification method, if fermentation is completed before freezing, storage until baking, bulky during transportation, or squeezing during handling may result in poor swelling bread, ,
After thawing the frozen bread dough, a bread maker for mixing with the yeast to be added to the dough is necessary, and sufficient effects have not yet been obtained for freeze-tolerant yeast, and management during frozen storage is troublesome. It has disadvantages such as

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above problems, and as a result, surprisingly, by adding glutathione to kneaded dough and kneading it, Even if the process is used as it is, the bread dough generation time is shortened, and also after the kneading process is completed and the bread dough is frozen and stored at the stage before the baking process, it is thawed, fermented, and baked in the usual manner. However, the present inventors have found that high-quality bread can be obtained with almost no freezing injury, and completed the present invention.

More specifically, the present invention relates to a method for producing bread, wherein bread dough containing yeast is formed by kneading, the frozen dough is stored, then thawed, fermented and baked.
A method for producing bread, wherein a glutathione component is added to bread dough containing yeast before kneading in an amount of 50 to 70 ppm based on the weight of flour as a dough material. (2) The glutathione component is purified glutathione and / or a yeast extract containing glutathione.
The method for producing bread according to the above. It is.

[0006] The basic dough component composition used in the present invention is not particularly limited, and a commonly known dough component composition can be applied. The glutathione component, which is a feature of the present invention, can be applied to this basic component composition. The present invention is achieved by adding The glutathione component used in the present invention is not particularly limited, but it may be purified glutathione or glutathione contained in yeast extract. In the straight method, it may be added to the raw material of bread dough, and any bread making method can be used.

[0007] The amount of glutathione component used in the present invention is 50 wt.
Use in the range of ７０70 ppm. If the added amount of the glutathione component is too small, the above object cannot be achieved, and if the added amount is too large, glutenthione inhibits gluten formation in the dough due to the reducing power of the dough and inferior in swollenness and swelling It becomes bread.

[0008] Further, bread dough containing both glutathione and yeast in the same range as described above is formed by kneading, and this is generally stored in a freezer at -20 to -30 ° C. The finished bread has an improved specific volume (volume / weight) as compared to the bread without glutathione, and a plump bread with a good internal phase and good taste can be obtained.

[0009]

The present invention will be described below in more detail with reference to test examples. Test Example 1 As glutathione component, glutathione (crystal product)
(Produced by Kojin Co., Ltd.) and use 50p against the flour weight
Among the components shown in Table 1 to which pm was added, the components other than the shortening were kneaded using an HM-50 horizontal laboratory mixer (with a computer) manufactured by Oshikiri Corporation.
During the kneading process, the development value was measured, and after the development value rose sharply, the stirring was stopped once when the development value became slightly smaller at around 1.4 (6 to 7 minutes after kneading). After adding the shortening shown in 1, the stirring was restarted again. After the development value soared again,
The point where the development value rises and falls and the rise is considered complete is determined as the dough kneading end point, and kneading is stopped. As a result, the development value is reduced to 0, and the time when the development value indicates 0 is defined as the dough kneading end time. The bread dough obtained as described above was fermented and baked under the process conditions shown in Table 2 to obtain bread (straight method). In Comparative Example 1, the components were the same as in Test Example 1 (Table 1) except that the glutathione component was not added, and kneaded, fermented, and fired under the same conditions as in Test Example 1. I went and got the bread. FIG. 1 shows Test Example 1 and Control Example 1.
FIG. 4 is a diagram in which changes in the development value during the course of kneading dough are plotted. From this figure, it is apparent that the bread dough kneading time in Test Example 1 (purified glutathione added) was shortened by about 2 minutes as compared with Control Example 1 (no glutathione component added). Table 3 shows the evaluation results of the quality of the finished bread. As is clear from this table, the quality of the bread obtained by the method of the present invention was not particularly problematic as compared with Comparative Example 1.

[0010]

[Table 1]

[0011]

[Table 2]

[0012]

[Table 3]

Test Example 2 As glutathione, a yeast extract YH (produced by Kojin Co., Ltd.) containing 10% by weight of glutathione was used. The glutathione content was 50 ppm and the potassium bromate content was 100 ppm based on the weight of the flour used. Except for the addition, the kneading was carried out in the same manner as in Test Example 1 with the same ingredients (Table 4) as in Test Example 1 to produce bread dough. The bread dough after the kneading step was immediately frozen and stored at -20 ° C for one week. After thawing, fermentation and baking were performed under the conditions shown in Table 2 in the same manner as in Test Example 1, and bread was made. In Comparative Example 2, kneading, freezing, thawing, fermenting, and baking were performed under the same conditions as in Test Example 2 except that yeast extract YH was not added. And made bread. As a result, a change in the development value measured in the same manner as in Test Example 1 is shown in FIG. From this figure, the dough kneading process time is
It was shortened as in the case of Test Example 1. Further, in order to examine the fermentation power of the frozen bread dough after thawing, 200 g of the thawed bread dough of Test Example 2 and Control Example 2 were put into a 1000 ml measuring cylinder, fermented at 27 ° C. and 75% humidity for 210 minutes, and swollen. The volume of the finished dough was measured. As a result, the volumes of Test Example 2 and Control Example 2 were each 650 m.
1,510 ml, glutathione (yeast extract Y
H) It is clear that the dough of Test Example 2 with addition has significantly improved fermentability compared to the dough of Control Example 2 without glutathione. Further, the quality of the finished bread of Test Example 2 and Control Example 2 was evaluated, and the results are shown in Table 5. From these results, it was confirmed that the test example 2 in which glutathione was added had an improved specific volume and an excellent internal phase and taste compared to the control example 2.

[0014]

[Table 4]

[0015]

[Table 5]

[Brief description of the drawings]

FIG. 1 is a diagram showing a change in a development value during kneading of dough of Test Example 1 and Control Example 1.

FIG. 2 is a diagram showing a change in a development value during kneading of dough of Test Example 2 and Control Example 2.

 ──────────────────────────────────────────────────続 き Continued from the front page (72) Inventor Keisuke Kuyoshi 81, 11772, Saeki City, Oita Prefecture (56) References JP-A-62-6626 (JP, A) JP-A-61-247331 (JP, A)

Claims (2)

(57) [Claims] Claims 1. A bread dough containing yeast is formed by kneading, frozen and stored, and then, in a method for producing bread that is thawed, fermented and baked, glutathione components are added to the dough containing yeast before kneading. A method for producing bread, comprising adding 50 to 70 ppm based on the weight of flour. 2. The method for producing bread according to claim 1, wherein the glutathione component is purified glutathione and / or a yeast extract containing glutathione.