JPH03266930A - Preparation of fermented material of wheat flour - Google Patents

Abstract

PURPOSE:To obtain a product having high water-retentivity and hardly varying with the elapse of time by mixing soft wheat flour with specific polysaccharides, oils and fats and wheat protein. CONSTITUTION:Usual skim milk, sugar and salt are added to soft wheat flour. Next, plant seed polysaccharides, polysaccharides generated from microorganism and processed wheat protein or activated wheat protein are added to the flour and mixed in the state of flour. Furthermore, one of plant hardened oil, animal hardened oil and animal oil is added and mixed with pre-cultured yeast solution and water, then kneaded. Thus, resultant dough is baked after fermentation to prepare a product.

Description

[Detailed Description of the Invention] <Industrial Application Field> This invention relates to a method for producing a fermented wheat flour product that dissolves in the mouth, does not adhere to teeth (and has a high water retention ability), and is resistant to change over time. It is.

<Prior Art and its Problems> Conventional bread and manjupi have excellent taste, but as eating habits change, leaner products are required. In other words, the technology that has existed for a long time is that bread made from strong wheat flour, as exemplified by bread and manjupi, is either lean or rich, but the texture is elastic, and the taste is A product with great power was obtained. In addition, the Manscalpu type, which is made using all-purpose wheat flour as a base and eggs and sugar, produces a variety of products rich in paraity, but for tissue shaping, it is often made with baking powder and so-called all-purpose wheat flour as a base. Dough is often made with the combined use of yeast.

By the way, wheat flour can be roughly classified into strong flour, medium flour, and soft flour by protein content.This wheat protein has a gluten-forming property that other proteins do not have, and can be separated very easily. Furthermore, it can be changed into different physical properties by applying heat, mechanical, enzyme treatments, etc., so it is already commercially available as processed wheat protein and activated wheat protein. When processed wheat protein or activated wheat protein is added to soft flour so that the protein content is equal to the protein content contained in hard flour, the physical properties differ from those of hard wheat flour, such as elasticity, tensile strength, Shearability etc. are different. Therefore, in terms of texture, there is a big difference in melting in the mouth, stickiness, etc.

In addition, lipids in fermented wheat products play an important role in the dough and its products. In particular, polar glycolipids bind to proteins and strengthen the structure of the dough, and during baking, they are present between gluten and starch. It has the role of firmly retaining the generated gas and increasing the volume of the product, and the nonionic monoglycerides form hydrogen bonds with the amide nitrogen of wheat protein, increasing the tensile strength of the dough and the shock resistance of the dough. That's what I do. Fermented wheat flour, in which hydrogenated vegetable oil, hydrogenated animal oil, and animal oil are added to a mixture of processed wheat protein, activated wheat protein, etc. based on soft flour, has a texture different from that of existing bread and buns.

Furthermore, when polysaccharides in wheat flour, that is, plant seed polysaccharides and microbially produced polysaccharides that have viscosity or elasticity different from wheat starch, are added to soft flour containing processed wheat protein, activated wheat protein, etc., it is possible to improve moisture retention. At the same time, the emulsifying power is strengthened. Furthermore, in terms of texture, it is expected to improve melting in the mouth and reduce adhesion to teeth.

<Means for Solving the Problems> This invention was made in view of the above points, and uses skim milk, sugar, 5-salt, and
Add vegetable seed polysaccharides and microorganism-produced polysaccharides as polysaccharides, and add processed wheat proteins or activated wheat proteins as wheat proteins, and leave these in powder form (mix and further add vegetable hardened oils and fats). Oil, hydrogenated animal oil, or animal oil is added, and pre-cultured yeast solution and water are added and kneaded to form a dough, which is fermented and then baked to produce a product.

In addition, skim milk, sugar, salt, baking powder, polysaccharides, and wheat protein are added to thin-blade flour, then polysaccharides and wheat protein are added, and these are mixed well in powder form.Furthermore, oil and fat are added, and in addition to pre-cultured yeast and water, A sour milk soybean liquid is added as a fermentation aid, mixed to form a dough, fermented, and then baked to produce a product.

In either method, according to the present invention, the elasticity, tensile strength, and shearability of conventional bread and buns are different,
In terms of texture, it melts well in the mouth, shows no stickiness to the teeth, and has a high ability to retain water even with a small amount of water, so the product can maintain its freshness for a long period of time.

<Example Work> In the formulation shown in each example above, mix the powder of group A. Next, add group B and knead in a mixer at low speed for 3 minutes and high speed for 3 minutes, then leave for 20 minutes. The degassed product was molded into 50g pieces at 36°C and humidity 90.
After fermentation for 30 minutes in a 200"C room, it is baked for 115 minutes at 200"C.The resulting product has a specific volume of 225mj2, has a dense puffing, has a cake-like melt-in-the-mouth texture, and has an off-flavor and odor. It was light and good with no cracks.

<Example 2> This example differs from Examples I and 2 in that baking powder is not used, but sour milk soybean liquid is used, and the manufacturing process is the same as in Example 1 and 2. II
is exactly the same. In other words, C group powders mix well. Next, add Group D and use a mixer on low speed 3.
After kneading at high speed for 3 minutes, leave for 20 minutes, deaerate, form into 50 g, ferment in a room at 36℃ and 90% humidity for 30 minutes, and then bake at 200℃ for 15 minutes. .

A product was obtained that had a softer feel than Examples I and ①, melted well in the mouth, and showed little change over time.

Procedure Nefusho (self-motivated) nefu sho sho April 17, 1990

Claims (1)

[Claims] 1. A method for producing a fermented wheat flour product, which comprises blending polysaccharides, oils and fats, and wheat proteins with Usubai wheat flour. 2. The method for producing a fermented wheat flour product according to claim 1, wherein the polysaccharide is a vegetable oil polysaccharide or a microorganism-produced polysaccharide. 3. The method for producing a fermented wheat flour product according to claim 1, wherein the fat or oil is a hydrogenated vegetable oil, an animal oil, or a hydrogenated animal oil. 4. The method for producing a fermented wheat flour product according to claim 1, wherein the wheat flour protein is processed wheat protein or activated wheat protein.