JPH029778B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing breads of good quality. Conventionally, various attempts have been made to increase the volume of bread, improve the appearance of the internal and external surfaces of the bread, and improve the texture. For example, L-ascorbic acids are used as additives to bread dough for this purpose, but although this method improves the volume of bread to some extent, it is not satisfactory in terms of the working process and the quality and flavor of the bread. It wasn't something I wanted to go to. As a result of various studies, the present inventors have discovered that by using one or more of the cystine or methionine and organic acids in combination, breads of extremely high quality and flavor can be obtained. The present invention involves adding and kneading one or more of acetic acid, lactic acid, gluconic acid, gluconolactone, succinic acid, fumaric acid, malic acid, and tartaric acid to the dough together with cystine or methionine, followed by fermentation and baking. This is a bread manufacturing method characterized by the following. The breads referred to in the present invention are wheat flour, baker's yeast,
This refers to dough obtained by adding water, etc. and other raw materials as necessary, and baking or frying the dough.It also includes dough mixed with grains other than wheat flour, such as rye, in addition to the above raw materials. do. The amount of cystine or methionine used in the method of the present invention is 5 to 100 ppm, especially 15 ppm based on the weight of flour.
~60ppm is appropriate; if the amount added is less than this, there will be no effect, and if it is more than this, the formation of a network structure of gluten in the dough will be hindered, resulting in poor kettle expansion during baking, and The volume of becomes smaller. As mentioned above, in the present invention, in addition to cystine or methionine, acetic acid, lactic acid, gluconic acid, gluconolactone (which is a precursor of gluconic acid),
One or more of succinic acid, fumaric acid, malic acid, and tartaric acid (hereinafter sometimes collectively referred to as "organic acids") is used, and the amount is 10 to 1000 ppm based on the weight of flour. Especially 100
~500 ppm is appropriate; if the amount added is less than this, there will be no effect, and if it is more than this, the dough will become tight and workability will be poor, and the flavor of the bread will become too strong, which is not preferable. Furthermore, L-ascorbic acids may be used in combination with the additive. The L-ascorbic acids mentioned here refer to L-ascorbic acid, dehydroascorbic acid, or their salts, and the amount added is 3 to 30 ppm, especially 5 to 30 ppm, based on the weight of flour.
An amount of 15 ppm is suitable. If the amount added is less than this, there will be no effect, and if it is more than this, the effect will not be particularly increased. Add these substances when mixing the dough and mix thoroughly.
However, when using the dough method as a bread making method, one or two of the organic acids listed above may be added to the dough.
both species and above and cystine or methionine,
Alternatively, it is preferable to add one or the other, and it is particularly preferable to add both to the dough. According to the method of the present invention, breads of sufficient volume can be obtained, and furthermore, the external phase (browning color, surface condition), internal phase (condition of the cut surface of the bread), texture (feeling when the cut surface of the bread is pressed), flavor, etc. The results are satisfactory, and the working process is easy to operate without any stickiness of the dough, and the effect is particularly noticeable when no oxidizing agent is used. Next, the effects of the present invention will be shown below. That is,
Various breads were manufactured by the dough method by adding the additives shown in Table 1 to the following dough compositions and the main dough composition. The yeast food used had a composition consisting of calcium carbonate, calcium sulfate, ammonium chloride, monocalcium phosphate, dibasic calcium phosphate, koji, malt enzyme, and starch. [Medium Dough Mixture] Flour 1400g Yeast 40g Yeast Food 2g Water 800c.c. [Main Dough Mixture] Flour 600g Salt 40g Sugar 120g Margarine 40g Shough Toning 60g Powder Milk 40g Water 520c.c. [Bread Making Process] Medium Seed mixing: 2 minutes on low speed, 2 minutes on medium speed Seed fermentation time: 4 hours (28℃) Mixing: 2 minutes on low speed, 6 minutes on medium speed, 2 minutes on high speed Floor time: 20 minutes (28℃) Amount of dough divided: 250g/ Individual bench time: 20 minutes (28℃) Roasting time: 40 minutes (35℃) Baking time: 30 minutes (210℃) For the bread, I made English bread by joining two pieces of 250g of divided dough.

【table】

[Table]
The volume of each bread produced as described above was measured using the rapeseed substitution method, and the quality (external phase, internal phase, texture, flavor) was evaluated by five people based on the scoring criteria shown in Table 2 below. We asked a panel of people to give their scores and took the average value.

[Table] Significant looseness and poor elongation.

[Table] is felt.
The results obtained above are shown in Table 3 below.

【table】

[Fabric composition]

Strong wheat flour 1000g Semi-strong flour 1000g Yeast 50g Sugar 500g Salt 20g Egg 200g Shotoning 100g Water 980c.c. [Manufacturing conditions] Mixing: 3 minutes on low speed, 6 minutes on medium speed, 2 minutes on high speed Primary fermentation: 90 minutes, 28℃ Secondary fermentation: 40 minutes, 28℃ Bake time: 70 minutes, 35℃ Baking time: 10 minutes, 200℃ Example 2 In accordance with the following bread dough formulation, add the dough ingredients and add 100mg of methionine. and 0.8cc of 50% lactic acid solution
was added in the form of a medium-sized dough to produce bread based on the manufacturing process conditions described below to obtain bread with good processability as well as good flavor. [Bread making formulation]

【table】 [Bread making process]

[Bread making formulation]

2000g strong wheat flour 50g yeast 40g sugar 40g salt lard 80g Malt extract 10g Water 1240c.c. [Bread making process] Primary fermentation 90 minutes, 28℃ Secondary fermentation 30 minutes, 28℃ Divide the dough 450g Bench time 20 minutes, 28℃ Temperature: 60 minutes, 35℃ Baking time: 20 minutes, 200℃

Claims (1)

[Claims] 1 With cystine or methionine, acetic acid,
A method for producing bread, which comprises adding and kneading one or more of lactic acid, gluconic acid, gluconolactone, succinic acid, fumaric acid, malic acid and tartaric acid to dough, followed by fermentation and baking.