JPH0376529A - Dough and producing of bread using the same dough - Google Patents

Abstract

PURPOSE:To obtain a bread dough having excellent physical properties such as non-tackiness and elasticity and bread product having excellent quality such as a specific volume or relative seniliy by adding phytase to the bread dough. CONSTITUTION:A phytase of 50-5000 unit per kg wheat flour expressed by a phytase activity method is added to bread dough to prepare a bread dough and the resultant bread dough is divided and formed and then baked.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a dough containing phytase and a method for producing bread using the same.

BACKGROUND OF THE INVENTION Conventionally, various bread improving agents have been used to improve the physical properties of bread dough and improve the quality of bread. for example,
Various emulsifiers (monoglycerides, calcium stearyl lactate, etc.), redox agents (potassium bromate, ascorbic acid, etc.), and enzyme agents (amylase, protease, lipase, etc.) are used. Active gluten, which is an excellent bread improving agent (Japanese Patent Application Laid-Open No. 60-30644,
Publication No. 60-78549> and Laosfolipase A
A method for producing bread (Japanese Unexamined Patent Application Publication No. 88040/1983) is known in which bread containing dough is processed by a conventional method.

An example of using phytase in foods (raw materials) is an example of immobilizing it and using it to remove phytic acid from soy milk [Food Engineering Journal, 3
2.174 (1985)), an example of its use in the removal of phytic acid from soybeans and cottonseed [Journal of Agricultural and Food Chemistry (J, ^
gric, Food Chelln, ), 36.25
9 and 1181 (1988)] are known.

However, there have been no reports to date of the production of bread with the addition of phytase.

Problems to be Solved by the Invention An object of the present invention is to provide dough having excellent physical properties and bread products with good crystallinity.

Means for Solving the Problems The present invention relates to a method for producing bread, which comprises preparing a phytase-containing dough and a phytase-containing dough, and then dividing the preparation, shaping it, and then baking it.

Phytuse is derived from plants and microorganisms, and the content of amylase and protease is 0.25 according to the protease and amylase activity display method shown on the reference steel below.
Although any enzyme can be used as long as it is less than one unit, specifically, the purified enzyme obtained in Reference Example 1 is used. Reference example 2 below
The effects of proteases on bread making are shown below.

The amount of phytuse added is determined by the quality of the raw flour, bread-making method, raw material composition, etc. - For boat fishing, 50 to 5000 units per kg of flour is appropriate according to the phytase activity display method shown in Reference Example 1 below. It is.

Fituse is usually added during dough warming.

Other methods include a method of mixing it with wheat flour, and a method of including it in a flour blend for bread making mixed with various auxiliary materials.

Phytuse can also be used in combination with other improving agents. Examples of improving agents include redox agents such as potassium bromate and ascorbic acid, emulsifiers such as monoglycerides and calcium stearyl lactate, and activated gluten. The amount of these additives is usually 0.0005 to 0.01% (w/w) for redox agents, 0.05 to 0.5% (iv/w) for emulsifiers, and 0.05 to 0.5% (iv/w) for active gluten based on wheat flour. It is 0.5-5.0% (w/W).

The phytuse according to the present invention can be applied to both the medium bread method and the straight bread manufacturing method.

When using the dough method as a bread making method, wheat flour, dough raw materials whose main ingredients are baker's yeast, or wheat flour, sugar, and
) Phytuse may be added to at least one of the main ingredients of this kneaded raw material, and if necessary, a redox agent, an emulsifier, or an active gluten may be added, but it is better to add phytuse to the intermediate raw material. More preferred.

When manufacturing bread using the dough method, it is carried out, for example, as follows. Water is added to a dough raw material whose main ingredients are wheat flour and baker's yeast, and the mixture is kneaded and fermented (dough fermentation), usually at 25 to 35°C for 2 to 5 hours. The fermented product is mixed with the main ingredients for kneading, which are flour, sugar, and shortening, and water is added and kneaded to form dough.

The dough is usually heated at 25 to 35°C for 10 to 40 minutes (on the floor).
time) leave it alone. Then, the bread is divided into pieces according to the intended bread, and is usually left at 15 to 35°C for 10 to 30 minutes (bench time). Next, the dough is shaped, placed in a mold, and subjected to final fermentation until the dough expands to a certain height, usually at 35 to 45 degrees Celsius, and then baked at 180 to 240 degrees Celsius for 10 to 30 minutes to produce bread. do.

Moreover, when bread is manufactured using the straight method, it is carried out as follows, for example. Add water to raw materials whose main ingredients are flour, sugar, shortening, yeast food, etc.
After kneading, the kneaded product is usually heated to 60 to 18 ℃ at 25 to 35℃.
Ferment for 0 minutes. Next, divide the dough into pieces depending on the desired bread and bake for 10 to 30 minutes (bench time), 15 minutes.
Leave at ~35°C. After standing, the dough is shaped, placed in a mold, and subjected to final fermentation, usually at 35 to 45°C, until the dough expands to a certain height. Then, at 180-240℃ for 10~
Bake for 30 minutes to make bread.

Furthermore, in the case of the present invention, even if flour containing the skin of wheat (hereinafter referred to as whole wheat flour) is used instead of wheat flour, the dough method and the straight method can be applied in the same manner as described above.

The bread obtained in the above manner has a large volume (with a well-stretched internal structure and moderate softness, and
It has an excellent feature of little aging during storage.

Examples and reference examples are shown below.

Example 1 This example shows the effect of phytase prepared in Reference Example 1 on improving bread making on strong wheat flour (fluorescence content X 2.1%).

Bread was manufactured by the following steps.

Table 1 shows the additives and amounts added in each test area, and Table 2 shows the additives and amounts added.
Fabric physical properties and product quality after days (specific volume, relative aging degree)
Indicates the evaluation of

Table 1 Floor time (28℃, 40 minutes) Split bench time (room temperature, 15 minutes) Or Bruf (40℃, 40 minutes) Keiyaki (220℃, 25 minutes) Soil bread Table (Note) 16 Evaluation criteria for fabric physical properties (sensory evaluation by skilled technicians): 5 Very good.

4 Good, 3 Fair, 2 Slightly poor.

1 Inferior 2. Specific volume: Rapeseed replacement method 3. Relative aging degree: Measured using a creep meter (manufactured by Yamagata Co., Ltd.), and expressed as a relative value with the volume of the additive-free area set as 100.

Compared to the additive-free plots, in both test plots ① and ②, the physical properties of the dough were improved, the specific volume increased, and as the amount of phytase added increased, staleness of the bread was suppressed.

Example 2 This example shows the bread making improvement effect of phytase on low protein wheat flour (8.9% protein impregnation). The same procedure as in Example 1 was carried out except that low protein wheat flour was used instead of the strong wheat flour used in Example 1. However, the bread making water absorption was set at 57.

Table 3 shows evaluations of fabric properties and product quality (specific volume, relative aging degree) after 2B.

Table (Note) Evaluation method: The same low-protein flour as in Table 2 is inferior to strong flour in terms of physical properties, specific volume, and relative aging when no phytase is added, but with the addition of phytase, the physical properties of the dough In particular, the non-adhesion, elasticity), specific volume and degree of aging were greatly improved.

Example 3 This example shows the bread-making improvement effect of ficuse on whole wheat flour. The same procedure as in Example 1 was conducted except that whole wheat flour was used instead of the strong wheat flour used in Example 1. However, the bread making water absorption was set at 70.

Table 4 shows evaluations of fabric properties and product quality (specific volume, relative aging degree) after 2B.

Table 4: Soybean fermentation at 28°C for 4 hours) (Note: Evaluation method: In the case of whole wheat flour, which is the same as in Table 2, the dough physical properties, specific volume, and relative aging degree of the phytase-free group are the same as those for low-fluorescence flour. Although even worse than that, the addition of phytase significantly improved the physical properties of the dough (particularly non-stickiness and elasticity), specific volume, and relative aging rate.

Example 4 This example shows the effect of phytase on improving bread production when bread is produced using the dough method using 60% whole grain flour.

Bread is manufactured through the following steps.

↓ Floor time (room temperature, 15 minutes) ↓ Division ↓ Bench time (room temperature, 15 minutes) ↓ Forming dough at 40℃, 40 minutes > Baking (220℃, 25 minutes) ↓ Bread Table 5 shows the results after 2 days Evaluation of fabric physical properties and product quality (specific volume and relative aging degree) is shown.

Table 5 Table 7 shows the evaluation of the physical properties of the dough, product quality, volume, and relative aging degree after 2 days.

Table 6 (Note) Evaluation method: Same as in Table 2 As in Example 1, in test plots ■ and ■,
Compared to Test Group I, the physical properties of the fabric, the specific volume, and the relative degree of aging were improved.

Example 5 In this example, as an example of the combination of phytase and other improving agents, calcium stearyl lactate (C3L), which is widely used in bread manufacturing, and active gluten [propian (manufactured by Kyowa Hakko Kogyo Co., Ltd.]) were used. The effect of combined use is shown.The same procedure as in Example 4 was carried out except that the additives shown in Table 6 were used.

(Note) Evaluation method in Table 2: When the same CSL as in Table 2 is used alone (test area ■), the specific volume is lower than without addition, but with the addition of fituse (test area ■
〉Improved to the level of no additives.

In addition, the physical properties of the fabric and the relative degree of aging were significantly improved by using fituse alone (test group ■), but were further improved synergistically by using C3L or propian in combination (test group ■ or ■).

Reference Example 1　(Preparation method of purified phytuse) Phytose derived from Aspergillus (manufactured by Sigma, crude enzyme) was used to produce m in the following method.

Crude enzyme powder dialysis/1 hM acetate buffer (pH 5,0) [] []! Ami-2 sepharoseme chromatography 20 m-5
0mM acetate buffer elution fraction CM-cellulose column chromatography 20yn~200mM acetate buffer elution fraction EAB-cellulose column chromatography O~
0. IM NaC1/10mM acetate buffer solution ib fraction dialysis/10mM) Lis-HCl buffer Fi, (pH 7,0)
Purified Phytuse Enzyme Activity Measurement Method Phytuse activity was determined by [Preparative Biochemistry (Prep, Biochem), 17.
63 (1987)]. This activity measurement method uses 0.8mM (final concentration) phytic acid as a substrate and measures the phosphoric acid produced by an enzymatic reaction at pH 5, 5, and 30°C for 5 minutes. The amount of enzyme that produced 1 μmol of phosphoric acid was defined as 1 unit.

Protease activity was determined by using 0.5% (final concentration) casein as a substrate, performing an enzymatic reaction at pH 5, 5, and 30°C for 10 minutes, and measuring the resulting amino acid peptide with an absorbance of 280 nm.
The activity is defined as the amount of enzyme that produces trichloroacetic acid soluble material corresponding to 1 μmol of tyrosine per minute.

Amylase activity is a measurement of reducing sugar produced by an enzymatic reaction for 10 minutes at pH 5, 5, 30°C using 0.5% (final concentration) soluble starch as a substrate, and the definition of activity is 0.5% (final concentration) soluble starch. The amount of enzyme that produces reducing sugar equivalent to 1 μmol of maltose was defined as 1 unit.

Table 8 shows the specific activities of phytuse, protease and amylase (units per square protein) of the crude enzyme used in the above purification and the purified enzyme obtained.

Note that protein was measured by the Folin-Lowry method.

Table 8 Reference Example 2゜ (Influence of protease on bread making) Table 9 shows the influence of the protease fraction obtained in Reference Example 1 on bread making. 70%
The same procedure as in Example 4ε was carried out except that strong wheat flour (bread making water absorption 42) and 30% strong wheat flour (bread making water absorption 23) used as the raw material for kneading were used.

Table 9. Addition of 0.5 units of protease has a clear negative effect.

Effects of the Invention By using phytase according to the method of the present invention, the physical properties of bread dough (especially non-stickiness and elasticity) and the quality of bread products (specific volume, relative aging degree) can be greatly improved.

Claims (2)

[Claims] (1) Dough containing phytase. (2) A method for producing bread, which comprises preparing a dough containing phytase, dividing the preparation into portions, shaping them, and then baking them.