JP4647574B2 - Bread manufacturing method adding flower paste - Google Patents

Description

  The present invention relates to a method for producing bread characterized by adding flour paste in a method for producing bread using only inner wheat flour as flour constituting bread dough.

  Conventionally, bread has been produced using a part of domestic wheat flour (abbreviated as inner wheat flour in the present invention) as flour constituting bread dough, but bread is produced using only inner wheat flour. It was not done in general. This is because the yield of inner wheat flour suitable for breadmaking is extremely small, and the overwhelming majority of inner wheat flour is not suitable for breadmaking in terms of the quality and amount of protein contained therein. That is, most of the inner wheat flour is said that the protein contained therein does not have a specific high molecular glutenin subunit necessary for bread making, and is therefore soft and has elasticity unique to bread dough. There was a difficulty that the toughness could not be imparted (Non-patent Documents 1 and 2). In addition, most of the inner wheat flour has a small amount of wheat protein contained therein and is not suitable for breadmaking. Therefore, it has been said that bread produced using only such commonly available inner wheat flour has drawbacks such as fluttering, poor melting in the mouth, lack of softness, and rapid aging. In general, the inner wheat flour having such characteristics is more suitable for noodle making than bread making, and is currently used more frequently for noodle making.

  On the other hand, making a hot water seed by mixing wheat flour and hot water, after removing the heat of the hot water seed after the kneading, after cooling and storing for a long time if necessary, the hot water seed and at least flour, yeast, A so-called “boiled seed manufacturing method” is known in which raw materials made of salt, sugar and water are kneaded to prepare bread dough, which are fermented and baked to obtain bread (Patent Document 1). And as a result of the hot water seed manufacturing method, the bread obtained by the hot water seed manufacturing method is soft and moist, its crust is crispy and crisp, has a mild mellow sweetness and aroma derived from flour, and aging is delayed. It is also known to be made.

  The present inventors have tried to solve the disadvantages of bread using only the inner wheat flour by adopting a hot water type manufacturing method as a method for producing bread using only the inner wheat flour. However, by adopting a hot water type manufacturing method, softness can be imparted to the bread and hardening over time can be mitigated, but the crust surface has a lot of wrinkles, cave-in occurs, and the inner phase becomes slightly dark In addition, there is a problem that cavities are generated, the melting of the mouth is worsened, and the bread-making property has the adverse effects that the water absorption is reduced, the feel of the dough is heavy, and the kiln elongation during baking is reduced. .

  By the way, in general, the flour paste is used as a filling (stuffing material) or a topping (topping material) for imparting a taste to bread. It is used by filling, entraining, or applying. On the other hand, if a large amount of flour paste is added and kneaded in the kneading process of bread dough, the bread dough will be sagging and sticky, making subsequent baking operations difficult and the quality of the bread after baking will be poor. Was known.

  In addition, paste-like filling is frozen and solidified and then added to bread dough (Patent Document 2), or strip-like gel is added to bread dough (Patent Document 3), and lump-like filling is added after kneading. Although there was a technique for interspersing in the bread dough, these are also used as a filling (stuffing material) for imparting taste to the bread, and the solid paste is interspersed in the dough after kneading. It does not leave the range of the conventional technology, and does not suggest the present invention.

JP 2000-262205 A JP 2001-145454 A Japanese Utility Model Publication No. 7-28383 Takanada Kanenori, "Winter Crop Research", No. 1, pp. 51-59, Crop Research Institute, Wheat Research Department, February 2002 “Food and Science”, Vol. 46, No. 4, pp. 77-82, Food and Science, March 2004

  The present invention eliminates the drawbacks relating to the bread manufacturing method using only the inner wheat flour as the wheat flour constituting the bread dough, and does not cause other adverse effects, and only the inner wheat flour as the wheat flour constituting the bread dough is generated. It aims at providing the manufacturing method of the bread which uses.

  The present inventors have found that the above problem can be solved by adding a flour paste in producing bread using only the inner wheat flour as the wheat flour constituting the bread dough, and completed the present invention.

The present invention includes, but is not limited to, the following inventions.
(1) A method for producing bread characterized by adding flour paste in the bread dough production process in producing bread using only inner wheat flour as flour constituting bread dough.
(2) The method for producing bread according to (1), wherein the flower paste is in a cream form (paste form) having plasticity.
(3) The method for producing bread according to (1) or (2), wherein wheat flour is used as a raw material constituting the flour paste, and only inner wheat flour is used as the flour.
(4) The flour paste according to (1), (2) or (3), wherein the flour paste is added in an amount of 1 to 20% by mass with respect to the amount of flour constituting the bread dough. Production method.
(5) The bread manufacturing method according to (1), (2), (3) or (4), wherein the bread dough is created by adopting a medium seed method in the bread dough creating step.
(6) The method for producing bread according to (5), characterized in that the flour paste is added in the main slag process of the middle seed method.
(7) The method for producing bread according to (1), (2), (3), (4), (5) or (6), wherein the bread is white bread.
(8) Adopting the straight-line method in the bread dough making process, adding potassium bromate as an aqueous solution and adding ascorbic acid to make bread dough, and then baking the bread dough with a lid on the baking mold The method for producing bread according to (1), (2), (3), (4) or (7), wherein the square-shaped bread is produced.
(9) In creating the bread dough by adopting the medium seed method in the bread dough making process, in the middle seed kneading process, potassium bromate is added as an aqueous solution, and ascorbic acid is added to make the bread dough. (1), (2), (3), (4), (5), (6) or characterized in that the bread dough is covered with a baking mold and baked to produce a square bread. The method for producing bread described in (7).
(10) The method for producing bread according to (8) or (9), wherein the ascorbic acid is added as a powder separately from the aqueous potassium bromate solution.
(11) The method for producing bread according to (8), wherein the amount of potassium bromate added is 5 to 15 ppm relative to the amount of flour constituting the bread dough.
(12) The method for producing bread according to (9), wherein the amount of potassium bromate added is 5 to 20 ppm relative to the amount of flour constituting the bread dough.
(13) (8), (9), (10), (11) or (12) characterized in that the amount of ascorbic acid added is 3 to 20 ppm with respect to the amount of flour constituting the bread dough. ) Bread manufacturing method.
(14) The brominated acid is not left in the bread after baking, or the residual amount of bromic acid in the bread after baking is less than 0.5 ppb, (8), (9 ), (10), (11), (12) or (13).

The present invention is a method for producing bread characterized by adding flour paste in the bread dough making process using only the inner wheat flour as the flour constituting the bread dough.
In the present invention, the inner wheat flour is flour obtained by milling Japanese domestic wheat. Wheat flour is classified into strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, etc., depending on the nature and application. Strong flour is obtained mainly from hard wheat and has a characteristic that the amount of protein (around 11 to 13%) is large and gluten is strong when it contains water, so it is suitable for bread. Medium-strength flour is obtained from intermediate wheat, and the amount of protein (around 8.5 to 10.5%) is intermediate between strong flour and thin flour, and is mainly used for noodle making. Soft flour is mainly obtained from soft wheat, has a small amount of protein (around 6.5 to 8.5%), and is used for confectionery and tempura.

  As described above, the inner wheat flour having a protein suitable for breadmaking (strong flour) is harvested only a little and is difficult to obtain in large quantities. In contrast, the overwhelming majority of the inner wheat flour has a protein content of around 8.5 to 10.5%, and the protein has certain high molecular weight glutenin subunits necessary for breadmaking. It is a medium-strength powder that is said to be absent. In the present invention, not only the former strong flour but also the latter intermediate flour can be used, and other inner wheat flour can be used. It is also possible and desirable to use the former strong powder and the latter medium flour together. In this case, it is more preferable to mainly use wheat flour belonging to the latter medium strength flour because the harvest amount of domestic strong flour is small as described above. As the medium-strength flour, flour obtained by milling commonly used wheat can be used. The protein content is preferably 8.5% by mass or more, more preferably 9.0% by mass or more. Moreover, the flour which has spread widely can also be used as the strong flour.

  In the present invention, “wheat flour constituting bread dough” and “amount of flour constituting bread dough” both mean that the flour used for producing the flour paste is not included.

  The flour paste in the present invention refers to a mixture of a starch-containing raw material and water mixed, heated and then gelatinized and then cooled. In addition to these, the flour paste of the present invention may contain sugars, fats and oils, dairy products, eggs (including processed egg products), thickeners, preservatives (such as bacteriostatic agents), and the like. Moreover, you may include cocoa, chocolate, coffee, fruit juice, etc. as a taste component. For example, a flour paste suitable for the present invention can be obtained by using at least wheat flour, dairy products, fats and oils, sugars, thickeners and preservatives (bacteriostatic agents and the like). As a raw material containing starch, it is desirable to use wheat flour for all or part of it, and it is more desirable to use wheat flour for all of it.

  Since the flour paste of the present invention does not have the main purpose of imparting taste to bread, it does not matter if no or only a small amount of a taste component is added as a raw material. Naturally, the normally used flour paste containing a taste component can also be used as the flour paste of the present invention.

  When flour is used as a raw material for flour paste, the flour is not particularly limited, and it can be used in foreign, domestic, or strong, medium, thin, etc. It is also possible to use a combination of these. However, to emphasize the bread produced according to the present invention as “bread using only inner wheat flour as wheat flour” or “bread using 100% inner wheat flour as wheat flour”, etc., it is desirable to avoid the use of foreign flour In some cases, it is desirable to use inner wheat flour. In this case as well, it is more desirable that the inner wheat flour is mainly used in combination with a strong flour or the like, which has a large yield.

  The flour paste of the present invention is not limited to this. For example, the raw material of the above-mentioned flour paste is mixed in a preparation tank, and the mixture is stirred at high speed to emulsify, and then an onrator or the like. It can be manufactured by heating into α-form by a heat exchanger and cooling to form a paste.

  The heating method of the above mixture is not particularly limited, and by indirect heating such as the scraping-type heat exchanger described above, direct heating such as steam injection, microwave heating, cooking while stirring in a kettle, etc. Can be performed. However, in the case of mass production of flour paste in a sanitary and continuous manner, heating by a scraping heat exchanger or steam injection is desirable.

  In addition, it is necessary for the flour paste to be kneaded in the bread dough as a constituent of the bread dough, and it is particularly necessary to knead so as to be kneaded uniformly. Thus, the effect of this invention can be acquired effectively by kneading so that a flour paste may be kneaded uniformly in bread dough. In addition, when the flour paste is unevenly dispersed in the bread dough, the texture, touch, etc. will differ depending on the portion of the bread after baking. The flour paste of the present invention is preferably in the form of cream (paste) having plasticity.

  Therefore, in the present invention, the flour paste can be added at any stage of the bread dough preparation process, but after adding the flour paste, it is necessary to knead to such an extent that the flour paste is uniformly kneaded into the bread dough. is there.

  The flour paste is preferably added in an amount of 1 to 20% by mass with respect to the amount of flour constituting the bread dough. By doing so, the effect of the present invention, that is, the texture of the baked bread is not crushed, the melted mouth is good, it is soft, and the aging is further delayed. By making the addition amount 1% by mass or more, it becomes easy to obtain the effect of adding the flour paste. On the other hand, when a substance causing the Maillard reaction is used as the raw material of the flour paste, if the flour paste is added in an amount exceeding 20% by mass, the baked bread color may become too dark. And in order to suppress the excessive Maillard reaction and maintain the baking color of moderate bread | pan, more effectively obtaining the effect of this invention, the addition amount of a flour paste is 3 with respect to the amount of flour which comprises bread dough. The amount is preferably -15% by mass, more preferably 5-15% by mass, and even more preferably 7-13% by mass. By making the addition amount of the flour paste 7% by mass or more, the effect of the present invention can be obtained more remarkably. In addition, by setting the amount of flour paste to 13% by mass or less, even when a substance causing the Maillard reaction is used as the raw material of the flour paste, it is ensured that the baking color of the bread after baking becomes too dark. It can prevent and make it a bright, light brown color. The Maillard reaction refers to a reaction that produces a brown substance (melanoidin), which is seen when a reducing sugar and an amino compound (amino acid, peptide, or protein) are heated in the presence of moisture.

  The bread making method of the present invention is not particularly limited, and any of a medium seed method, a straight rice cake method, a liquid seed method, and other bread making methods can be employed. In the present invention, it is desirable to employ a medium seed method suitable for making a machine-resistant bread dough. In the middle seed method, when dividing a large amount of kneaded bread dough chunks of several hundred kg with a split machine with a hopper, the middle dough method is divided into the bread dough that is divided first and the last of the kneaded bread dough chunk of one badge. The bread dough will cause a time shift, which is substantially equivalent to extending the standard fermentation time after kneading, but even if such a fermentation time shift occurs, the uniformity between products Suitable for producing stable products with In particular, in the bread using the inner wheat flour, since it is easily affected by such a shift in fermentation time, the middle seed method is more preferable in the present invention.

  In the middle seed method, 50 to 100% by mass of wheat flour, yeast, water, etc. out of the total amount of wheat flour constituting the bread dough is mixed (medium seed kneading), and this is subjected to medium seed fermentation, to the middle seed after fermentation. It is a bread-making method in which the remaining amount of flour, water and other ingredients are added and kneaded (main koji) to prepare bread dough, and the bread dough is divided, molded, final fermentation and baked. In the present invention, when the middle seed method is adopted as the bread making method, the flour paste can be added in either the middle seed kneading process or the main koji process, or both. It is desirable to add. By adding all the flour paste in the main koji process without adding the flour paste in the middle kneading process, the middle seed can be ripened more effectively in the medium seed fermentation process.

  The bread of the present invention is not particularly limited and includes bread, confectionery bread, French bread, Danish pastry, donut, steamed bread, Chinese bun, and other breads, but bread is particularly desirable.

  The bread is more preferably a square bread in which the prepared dough is covered with a baking mold and baked. Specifically, for example, a square-shaped bread is a rectangular baked mold made up of a rectangular bottom such as a square, a rectangle, etc., and a side wall surrounding the surrounding four sides. After proofing, the cover is put on the top surface and fired. However, it is not limited to this.

  Moreover, when manufacturing the square-shaped bread | pan of this invention, it is desirable to add potassium bromate as an oxidizing agent in the preparation process of square-shaped bread | pan dough. In this case, it is necessary to add potassium bromate as an aqueous solution and also add ascorbic acid. Further, in this case, it is necessary to adopt the medium seed method or the straight rice cake method as the bread making method. This makes it possible to produce a bread with a large oven spring, a thin inner phase, a thin crust, and a soft, slow-aging bread that is more clutter-free and melts in the mouth. In addition, it is possible to prevent bromic acid from remaining in the square bread after baking (less than 0.5 ppb). It is necessary to add the potassium bromate aqueous solution and ascorbic acid in the middle seed kneading step when the middle seed method is adopted. Furthermore, it is more desirable to add ascorbic acid as a powder separately from the aqueous solution of potassium bromate regardless of which bread making method is used.

  The potassium bromate aqueous solution is desirably added so that the amount of potassium bromate added is 5 to 20 ppm with respect to the amount of flour constituting the bread dough when the square bread is produced by the medium seed method. It is more desirable to add so that it may become 8-15 ppm, and it is still more desirable to add so that it may become 11-13 ppm. Moreover, when manufacturing a square-shaped bread | pan by a straight rice cake method, the quantity which adds potassium bromate aqueous solution becomes 5-15 ppm as addition quantity of potassium bromate with respect to the quantity of flour which comprises bread dough. It is desirable to add, more desirably 8 to 15 ppm, and even more desirably 11 to 13 ppm. In this way, the original oxidizing action of potassium bromate can be fully exerted, and the flavor and texture of the square bread after baking, the appearance of baking, etc. can be improved. A bread improvement effect can be sufficiently realized. Furthermore, only by adding a remarkably small amount of ascorbic acid, the brominated acid in the bread after baking can be prevented from remaining (less than 0.5 ppb) in the square-shaped bread.

  The concentration of the aqueous potassium bromate solution is preferably 3% or less, and more preferably 2% or less. The concentration is desirably 0.1% or more, and more desirably 1% or more.

  In Japan, “The use of potassium bromate is limited to bread, the amount used must be 0.03 g or less bromine acid per kg flour (30 ppm based on flour) and before the final product is completed. There is a legal regulation (standard of use) that must be disassembled or removed. Therefore, regarding the use of potassium bromate in breadmaking, potassium bromate should not remain in the product after baking. Here, in the above usage standard, “bromine acid must be decomposed or removed” means that bromic acid is not detected in the baked bread when analyzed by an official analysis method established by the Ministry of Health, Labor and Welfare. This means that the measured bromate value is less than the detection limit value. Specifically, at the time of filing of the present application, a measurement method using high performance liquid chromatography (hereinafter also referred to as an improved HPLC method) is adopted as an official analysis method defined by the Ministry of Health, Labor and Welfare, and its detection limit for bromic acid Since the value is 0.5 ppb, “bromine acid must be decomposed or removed” in the above criteria means that the measured value of bromic acid in the baked bread is less than 0.5 ppb.

For details of the improved HPLC method,
(1) The Japan Food Hygiene Society's “Food Hygiene Journal” Vol. 43, No. 4 (August 2002), pages 221 to 224;
(2) Date of March 4, 2003, Ministry of Health, Labor and Welfare, Pharmaceutical Bureau, Food Health Department Standards Section Notice (Food Base No. 0304001) “Analysis of Potassium Bromate in Foods”; and (3) March 2003 On 12th, Ministry of Health, Labor and Welfare, Food and Health Department Standards Section administrative notice “Regarding the correctness / incorrectness concerning“ Analysis of potassium bromate in foods ””
Please refer to. It is recognized that the detection limit value is 0.5 ppb also in the notification (2) No. 0304001.

  Therefore, when using potassium bromate in the present invention, in order to conform to the above-mentioned use standard, when analyzed by an analysis method with a detection limit value of 0.5 ppb, bromic acid is contained in the baked square bread. It is necessary not to make it remain or to make the residual amount of bromic acid in the square bread after baking be less than 0.5 ppb.

  In such an extremely strict usage standard, the present applicant, when producing square bread using only the inner wheat flour as flour, by adding potassium bromate as an aqueous solution and adding ascorbic acid, For the first time, the amount of bromic acid remaining in the bread after baking was reduced to less than 0.5 ppb (Japanese Patent Laid-Open No. 2005-318882).

  The amount of ascorbic acid added is preferably larger from the viewpoint of preventing bromic acid from remaining in the baked square bread. On the other hand, from the viewpoint of improving the bread-making properties and the quality of the square bread after baking by exhibiting the original action as an oxidizing agent of potassium bromate in the square bread dough, A smaller amount is desirable. In order to satisfy both requirements, the amount of ascorbic acid added is not limited to this, but is usually 3 to 20 ppm, preferably 3 to 15 ppm, more preferably 3 to 10 ppm, and even more preferably 5 to 10 ppm. desirable.

[Example]
The present invention will be described in more detail with reference to the following examples, comparative examples, and experimental examples, but the present invention is not limited thereto.

1. Preparation of flour paste (1) The raw materials shown in Table 1 below were mixed in a preparation tank to obtain a mixture.

(2) The mixture obtained in the above (1) was emulsified by stirring at high speed.
(3) Heated and cooled through an on-lator to obtain a flour paste of the present invention.
The obtained flower paste was in the form of a cream (paste) having plasticity.

2. Manufacture of square bread (1) A medium seed was prepared by the medium seed formulation shown in Table 2 below and the medium seed process shown in Table 3.

  (2) Using the post-fermented medium seed prepared in (1) above, bread was prepared according to the mixture of the main cake shown in Table 4 and the main cake process, proofing conditions and baking conditions shown in Table 5.

3. The square-shaped bread obtained in Evaluation Example 1 had good meltability in the mouth without fluttering, was soft, and was delayed in aging.

4). Measurement of residual amount of bromic acid By the above measurement method, the residual amount of bromic acid in the square bread obtained in Example 1 was measured, and bromic acid was not detected.

1. In the production example 1 of square-shaped bread, the addition amount of flour paste was changed from 10% by mass to 5% by mass, the addition amount of saccharides in the mixture of the main body was 4.7% by mass, and the addition amount of fats and oils was 4. A square bread was prepared by the same composition and steps as in Example 1 except that 5% by mass, the addition amount of skim milk powder was changed to 2.2% by mass, and the total water absorption was changed to 54% by mass.

The change (increase) of the addition amount of the saccharide, fats and oils and skim milk powder of the above-mentioned main body in Example 2 is as follows:
The amount of sugar, fats and oils and skim milk contained in the flour paste due to the reduction of the amount of flour paste added to 5% by mass is supplemented with the main ingredients, and the amount of sugars, fats and skim milk in Example 2 is added. This is almost the same as that of the first embodiment.

In addition, the amount of water reduced by reducing the amount of flour paste added was adjusted by increasing the total water absorption in the main koji blend of Example 2 so that the hardness of the bread dough was equivalent to that of Example 1.

2. The square bread obtained in Evaluation Example 2 was not as much as the square bread of Example 1 to which 10% by mass of flour paste was added, but it was not cluttered, melted well in the mouth, soft, and delayed in aging. It was a thing.

1. In the production example 1 of square-shaped bread, the addition amount of the flour paste was changed from 10% by mass to 15% by mass, the addition amount of saccharide in the mixture of the main meal was 2.2% by mass, and the addition amount of fats and oils was 3. A square bread was prepared by the same composition and steps as in Example 1 except that 5% by mass, the addition amount of skim milk powder was changed to 1.9% by mass, and the total water absorption was changed to 50% by mass.

The change (weight reduction) of the addition amount of the saccharides, fats and oils and skim milk powder of the above-mentioned main body in Example 3 is as follows:
The increased amount of sugar, oil and fat and skim milk contained in the flour paste due to the increase in the amount of flour paste added to 15% by mass is adjusted with the main body mix, and the amount of sugar, oil and fat and skim milk in Example 3 is added. Is substantially equivalent to that of the first embodiment.

  Further, the amount of water increased by increasing the amount of flour paste added was adjusted by reducing the total water absorption in the main koji blend of Example 3 so that the hardness of the bread dough was equivalent to that of Example 1.

2. The square-shaped bread obtained in Evaluation Example 3 was almost the same as the square-shaped bread of Example 1 to which 10% by mass of flour paste was added, had good melting in the mouth, was soft, and was delayed in aging. It was a thing.

Comparative Example 1

1. In the production example 1 of square-shaped bread, no flour paste is added, the addition amount of sugars in the main body mixture is 6.0% by mass, the addition amount of fats and oils is 5.0% by mass, and the addition of skim milk powder A square bread was prepared by the same composition and steps as in Example 1 except that the amount was changed to 2.3% by mass and the total water absorption was changed to 56% by mass.

The change (increase) of the addition amount of the saccharides, fats and oils and skim milk powder of the above-mentioned main body in Comparative Example 1,
The amount of sugars, fats and skim milk contained in the flour paste by not adding the flour paste is supplemented with the main blend, and the contents of sugars, fats and skim milk in Comparative Example 1 are almost the same as those in Example 1. To do.

Further, the decrease in water due to the fact that no flour paste was added was adjusted by increasing the total water absorption in the main kneading blend of Comparative Example 1 so that the hardness of the bread dough was equivalent to that of Example 1.

2. Compared with Example 1 of this invention, the square-shaped bread | pan obtained by the evaluation comparative example 1 was a thing which was fluffy and was not melted in the mouth, lacked softness, and was aged quickly.

3. Measurement of residual amount of bromic acid When the residual amount of bromic acid in the square bread obtained in Comparative Example 1 was measured by the above measuring method, bromic acid was not detected.

Comparative Example 2

1. Preparation of hot water type Hot water type was prepared according to the formulation shown in Table 6 and the process shown in Table 7.

2. Manufacture of square bread 20% by mass of the above-mentioned hot water seed in the main process, 20% by mass of the inner wheat flour in the main process, 5.1% by mass of sugar, and the addition of fats and oils A square bread was prepared by the same composition and steps as in Example 1 except that the amount was changed to 4.8% by mass and the total water absorption was changed to 46% by mass.

  The change of the addition amount of the inner wheat flour, saccharides and fats and oils of the above-mentioned main meal in Comparative Example 2 is performed by changing the amounts of the inner wheat flour, sugars and fats and oils by adding hot water seeds instead of adding flour paste. The amount of the inner wheat flour, sugars and fats and oils of Comparative Example 2 is adjusted to be substantially the same as that of Example 1 by adjusting the blending.

  In addition, the increase in water due to the addition of the hot water seed was adjusted by reducing the total water absorption in the main koji blend of Comparative Example 2 so that the hardness of the bread dough was equivalent to that of Example 1.

3. The square bread obtained in Evaluation Comparative Example 2 was soft and delayed in aging, but there were many wrinkles on the crust surface, cave-in occurred, the inner phase was dark, cavities were formed, and the mouth melted. As for bread making properties, the bread dough had reduced water absorption, the feel of the dough was heavy and sticky, and the kiln elongation during baking was also small.

Experimental example 1

  Using the square bread obtained in Examples 1 to 3 and Comparative Example 1, the following physical property tests were performed.

1. Physical Property Test (1) Using a rheometer RE33005 manufactured by Yamaden Co., Ltd., the crumb maximum load and the crumb recovery rate of the square bread obtained in Examples 1 to 3 and Comparative Example 1 under the conditions shown in Table 8 below. It was measured.

(2) Clam maximum load / clam recovery rate measurement method (see FIG. 1).
The crumb maximum load and crumb recovery rate were measured by the following procedure.
The process of compressing / relaxing the specimen by the approach speed and the approach distance is performed twice in succession, and each time the plunger moves 0.1 mm, the load applied to the plunger at that time is measured.
・ The maximum value among the measured load values is the crumb maximum load K.
A total value of energy applied to the plunger is calculated in each of the first and second compression / relaxation steps, and a value obtained by dividing the second total value A2 by the first total value A1 is defined as a crumb recovery rate.

2. Clam maximum load measurement result The measurement result of the crumb maximum load is shown in FIG.

  In Comparative Example 1 in which no flour paste was added, the crumb maximum load value was larger than those in any of Examples 1 to 3 both after the lapse of 2 days and after the lapse of 4 days. And Example 2 which added 5 mass% of flour paste has remarkably small maximum load value compared with the comparative example 1, Furthermore, the addition amount of a flour paste is 10 mass% (Example 1), 15 mass% ( The crumb maximum load value was further decreased with the increase in Example 3).

  The above results show that the addition of the flour paste makes the crumb softer than the case where the flour paste is not added, and the softness is maintained even after several days after the production, that is, the anti-aging effect. It shows that the crumb can be softened as the amount of flour paste increases.

3. Clam recovery rate measurement results The measurement results of the crumb recovery rate are shown in FIG.

  In Comparative Example 1 in which no flour paste was added, the numerical value of the crumb recovery rate was smaller than in Examples 1 to 3 both after 2 days and after 4 days from the date of manufacture. And Example 2 which added 5 mass% of flour paste has a large numerical value of a crumb recovery rate compared with the comparative example 1, Furthermore, the addition amount of a flour paste is 10 mass% (Example 1), 15 mass% ( There was a tendency for the numerical value to increase with the increase in Example 3).

  The above results show that by adding flour paste, the crumb is more elastic than when no flour paste is added, that is, the crumb does not flicker when eaten, and the amount of flour paste added It shows that the tendency becomes remarkable as it increases.

Experimental example 2

  The square bread obtained in Examples 1 to 3 and Comparative Examples 1 and 2 were subjected to a comparative examination of the baking color and texture of the specimens after 2 days from the date of manufacture. The results are shown in Table 11 below.

  In Example 1 to which 10% of the flower paste was added, the burning color was the best. The burning color of Example 3 to which 15% of the flower paste was added was slightly dark, and Example 2 to which 5% was added was slightly thin. The burning color of Comparative Example 1 in which no flour paste was added and Comparative Example 2 in which hot water was added instead of the flour paste were light.

  Examples 1 and 3 did not flicker with a moist and soft texture, and Example 2 did not flicker with a slightly moist texture. On the other hand, Comparative Example 1 had a texture that was harder, fluffy, and poorly melted than Examples 1 to 3. Moreover, although the comparative example 2 was soft, it was a texture which was more fluffy than Examples 1 thru | or 3 and the comparative example 1, and was poorly melted in the mouth.

FIG. 1 shows a method for measuring the crumb maximum load and the crumb recovery rate. FIG. 2 shows the measurement results of the crumb maximum load of the square bread obtained in Examples 1 to 3 and Comparative Example 1. In the figure, D + 2 means 2 days after the production date, and D + 4 means 4 days after the production date. FIG. 3 shows the measurement results of the crumb recovery rate of the square bread obtained in Examples 1 to 3 and Comparative Example 1. In the figure, D + 2 means 2 days after the production date, and D + 4 means 4 days after the production date.

Claims (12)

A method of manufacturing a Lupine only inner flour used as flour constituting the dough, in dough making process, adding 5 to 20 wt% relative to the flour amount constituting the dough to pasty flour paste kneading A method for producing bread characterized by comprising: The method for producing bread according to claim 1 , wherein wheat flour is used as a raw material of the flour paste, and all the flour is inner wheat flour. The bread manufacturing method according to claim 1 or 2 , wherein the bread dough is created by adopting a medium seed method in the bread dough creating step. The method for producing bread according to claim 3 , wherein the flour paste is added in the main koji process of the middle seed method. The manufacturing method of the bread in any one of Claims 1-4 whose said bread is a bread. In the bread dough preparation process, a straight plate method is adopted, potassium bromate is added as an aqueous solution, and ascorbic acid is added to prepare bread dough. The manufacturing method of the bread of Claim 1 or 2 which manufactures a type | mold bread. In creating the bread dough by adopting the medium seed method in the bread dough production process, in the middle seed kneading process, while adding potassium bromate as an aqueous solution, the bread dough is created by adding ascorbic acid, the bread dough The manufacturing method of the bread in any one of Claims 1-5 which manufactures a square-shaped bread by baking with a lid | cover on a baking type | mold. The method for producing bread according to claim 6 or 7 , wherein the ascorbic acid is added as a powder separately from the aqueous potassium bromate solution. The manufacturing method of the bread of Claim 6 whose addition amount of the said potassium bromate is 5-15 ppm with respect to the amount of flour which comprises the said bread dough. The manufacturing method of the bread | pan of Claim 7 whose addition amount of the said potassium bromate is 5-20 ppm with respect to the amount of flour which comprises the said bread dough. The manufacturing method of the bread in any one of Claims 6-10 whose addition amount of the said ascorbic acid is 3-20 ppm with respect to the amount of flour which comprises the said bread dough. The bread production according to any one of claims 6 to 11, wherein no bromic acid is left in the baked bread or the residual amount of bromic acid in the baked bread is less than 0.5 ppb. Method.

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