JPH0423942A - Flour-composed highly nutritious flavor preservative bread and baking thereof - Google Patents

Abstract

PURPOSE: To produce a bread food considerably retarding the deterioration of its flavor without deteriorating nutrition and other characteristics by blending specified amts. of gluten flour and oat flour. CONSTITUTION: A raw mixture contg. gluten flour enough to obtain at least 17% active gluten based on the amt. of the dry mixture, oat flour enough to obtain 0.2-56.0% soluble oat diet fibers based on the active gluten content of the dry mixture, 10-90% baked flour based on the amt. of the dry mixture and 0.5-3.5% vegetable gum based on the amt. of the dry mixture is mixed with a liq. and a fermenting agent enough to obtain dough and the resultant dough is baked.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention relates to a wheat flour composition, a highly nutritious bread food with no deterioration in flavor, and a method for producing the same, and more specifically, to a flavor preservation property of a bread food that maintains high nutrition. This is related to the improvement of. Note that "bread foods" is a general term for baked foods such as bread.

(Prior Art) Various efforts have been made to extend the shelf life of bread foods and to delay the progression of flavor deterioration. In research in this field, including the phenomenon of nutritional alteration, various results have been obtained by adding various types of food to bread foods.

Starch is a factor in flavor deterioration. Flavor deterioration is a deterioration phenomenon in which starch molecules, amylose, etc. linearize and associate with each other over a long period of time, and is accompanied by solidification and a decrease in soluble dextrin, which are characteristic of bread crumbs with deteriorated flavor.

Various studies have been conducted in the last century regarding flavor deterioration, which are classified into four areas: (1) diluents, (2) humectants, (3) bread crumb softeners, and (4) enzyme removers for amylose. . However, none of these studies was able to eliminate flavor deterioration in bread foods containing wheat flour as an ingredient. Some success has been limited to delaying the onset of hardening of bread products by a few days.

The use of a diluent is intended to delay flavor deterioration and extend the shelf life by diluting the flour. Initially, banana bulbs were used, but later amylopectin and sago flour were used. Gelatinized cornstarch was combined with malted barley and sugar cane and fermented to dextrate. High molecular weight dextran was also used as an active additive.

Modern diluents include corn flake flour, corn starch or oleaginous bigenic (WxSu2) corn, and high amylopectin particles.

The amount of diluent ranges from 1 to 30%, and the resulting loaves range in appearance from ordinary bread products to starch pudding.

Although the shelf life was slightly improved, vacuum packaging and sterilization were necessary for long-term storage. Additives increase water retention and improve the shelf life of bread foods due to their water retention effect, but this does not slow down flavor deterioration itself.Although higher water retention may be better from the user's perspective, it may increase microorganisms. This has a negative impact on reproduction and long-term preservation.

Pytrocolloidal vegetable gums have long been used as humectants for bread foods. These humectants have the ability to absorb and retain many times their own volume of water. Loaves treated with these remain fairly soft initially and for 3-4 days, but they are not considered anti-septic agents. Mixtures of karaya gum, alligine and carrageenis have also been used.

As softeners, chemical suspending agents and surfactants are known to maintain the initial flexibility of bread foods. These agents include mono- or diglycerides of fatty acids, esters of diacetyltartaric acid, polypropylene glycol or succinic acid, ethochlated mono- or diglycerides, polyoxyethylene monostearate, sodium stearoy-12-lactylate, calcium stearoy-1-2-lactylate, etc. Includes storage space.

Although the addition of these agents extends the shelf life of bread foods, they are not very reliable in delaying flavor deterioration. It only increases the initial flexibility of the car, which is said to be due to the monoglycerides binding to the proteins in the flour.

Bacterial or fungal enzymes have also been proposed as anti-flavor agents. These agents are relatively thermostable and can hydrolyze gelatinized amylose flakes during baking. When a sufficient number of amylose molecules are hydrolyzed, the molecular linearization ability is reduced and flavor deterioration is also reduced. However, this reaction time is very strict; if the reaction is excessive, it will turn into gum and even cause the bread to crumble, whereas if the reaction is insufficient, it will be ineffective.

Thermostable α-amylases, resistive laser-thermal α-amylases stabilized in sugar solutions and combinations of α-amylase and bralanase have also been reported. However, such enzymatic treatments are not very popular in the industry because they are not cost-effective and have the risk of deterioration in the final product.

Gluten content: 12.5% due to nutritional deterioration during baking
The amount of active gluten that can be added to the wheat flour is limited to about 3% by weight of the flour, and if it exceeds this, the quality of the bread product cannot be guaranteed.

The use of cellulose fillers to limit the caloric content of bread products can increase the gluten content above 5%, thereby increasing the strength of bread products diluted with flour.

Several inventions have been proposed based on this idea, but none of them successfully combine a reduction in calories and an increase in gluten, and existing equipment cannot sufficiently meet consumer preferences. It was something. Although some products were able to have a longer shelf life, most of them only had a slightly longer shelf life than bread products that can currently be manufactured. Even those that were successful required specialized equipment, otherwise the bread products were inferior in quality.

There are also proposals using α-cellulose, microcrystalline cellulose, rice and/or bean skin, citrus fiber, and wheat bran, which are the originating materials for wood bulbs. Hydrophilic gums have also been used with cellulose fibers to produce products resembling traditional bakery foods.

Bread products using α-cellulose have a disadvantage in that they have a high moisture content, which adversely affects their shelf life. Not only are wood bulbs unwelcome due to the product's appearance, they also contain insoluble fibers that can cause intestinal disorders if used incorrectly, and are banned as food additives in some European countries.

Oat flour is also known as a good source of vegetable protein, but the protein is less adaptable. However, by mixing oat flour with wheat gluten flour in various proportions, reasonably priced bread products can be obtained. High protein flakes of oats have been used as a substitute for hydrophilic celluloid or gum.

Oatmil's viscous, gummy properties are found in oat diet fiber foods, and its main constituents are βD-glucan, hemicellulose. This βD glucan is present in all oats, but oat bran is the primary source. Adding oat products is good for pine fins and kutsky, but it is not suitable for bread foods.

After adding flour gluten and oat bran together,
Alternatively, it may have the desired amount of protein, making it a dietary food, and lowering blood cholesterol levels. In addition, increasing the gluten content in a bread product (1) reduces the concentration of starch particles in the gluten matrix of the bread product, and (2) reduces loaf volume and increases flexibility. This is the basis for the theory that increasing gluten has an anti-inflammatory effect and also has a positive effect on flavor deterioration.

It is known that the degree of flavor deterioration of bread foods is inversely proportional to the protein content. The ratio of starch to protein is also an important factor that influences the progress of flavor deterioration.

Furthermore, the addition of a woody colloid and a small amount of an oxidizing agent increases the volume of the loaf and improves the appearance and shelf life of the bread product.

Increasing the gluten content without any other additives will reduce the caking caused by flavor deterioration, but this will have a negative impact on shelf life and will not be welcomed by consumers.

Attempts have also been made to extend the shelf life by replacing water with polyhydric alcohol.

(Summary of the Invention) An object of the present invention is to significantly slow down the progress of flavor deterioration of bread foods without impairing nutritional or other properties.

For this reason, the bread products of this invention contain a sufficient amount of gluten flour to provide at least 17% active gluten of the dry mixture and a sufficient amount of soluble autodiet fiber to provide 0.2 to 560% of the active gluten content. In addition to containing oat flour, an appropriate amount of moisture and a mold release agent may also be included.

Embodiments Flavor deterioration of bread foods is a very important economic factor, which limits the shelf life in storage and at home to about 4 days, respectively.

Because of this short shelf life, unlike other foods, bread foods require a unique distribution system, and their distribution range is limited to what can be covered in 24 hours.

For this reason, flavor deterioration becomes a major factor in the distribution and production program creation of bread foods. Due to the deterioration of flavor, bread products cannot be stored in piles, making them unsuitable for relief efforts in disaster areas, supply to outdoor activities, or mail order systems.

Here, the shelf life refers to the period from when the product is completely manufactured until it is accepted by consumers in terms of taste, aroma, appearance, etc. This storage period depends on factors such as flavor deterioration, chemical stability of ingredients, moisture content, aroma preservation, physical properties such as appropriate compressibility and texture, and degree of microbial contamination. Depends on it.

Some of these factors can be controlled through ingredient selection, additives, packaging materials and packaging techniques, etc.

Therefore, flavor deterioration remains an unresolved factor in terms of shelf life. Numerous studies have been conducted to solve this problem, but all efforts have only extended shelf life by a few days.

Flavor deterioration can be said to be a function of wheat starch. Although it is still not completely clear, amylose and amylopectin in fresh bread (bread crumbs made by adding water and other additives) are involved. The degeneration reaction apparently forms amylose carbohydrate chains, which cause association and linearization, causing solidification and reduction of soluble dextrins.

Flour contains starch, gluten protein, a small amount of bentosan,
It is a combination of lipids, fiber, vitamins and minerals. The main ingredient is starch, but its 1710
Gluten flour is also essential in the production of bread products.

Gluten is present in fresh bread and forms a chain-like molecular structure that forms an elastic network that captures the carbon dioxide gas produced during fermentation and expands with it. In addition, this gluten network forms a matrix in which the starch particles are embedded. The water used in the production of fresh bread is also retained in significant amounts in the protein matrix. Gluten absorbs twice its weight in water, and it also absorbs starch, which is not destroyed.

As the temperature of fresh bread rises during baking, the gluten protein denatures and loses much of its moisture-holding ability, causing the starch particles to absorb moisture and become gelatinized. This gelatinized starch portion is released from the starch particles and comes to occupy the interparticle spaces. Furthermore, the released starch forms intermolecular associations and induces solidification accompanied by flavor deterioration.

Heat may also cause aggregation of amylopectin. This aggregation involves intermolecular association of side chains of branched molecules of amylopectin, and is thought to be due to hydrogen bonding. Changes in the starch particles and in the gluten itself are all associated with flavor deterioration.

Since wheat starch is the main factor in reducing flavor deterioration,
Wheat gluten has been used in bread products in combination with wheat starch substitutes. This combination resulted in a bread food product that could be manufactured using standard processes and could meet consumer demands in terms of appearance, aroma, texture, feel, etc.

In addition, there was little deterioration in flavor and a long shelf life was obtained.

This composition is a combination of gluten flour and one or more oat flours or other ground oats, the oats containing 6.0 to 90.0 of the active gluten content of the dry mixture.
%, more preferably 70-300% non-nutritive soluble autodiet fiber.

The amount of oat flour used in the dry mixture to obtain fresh bread and finished bread products with the desired physical and nutritional properties is further determined by the content of non-nutritive soluble dietary fiber and the particle size of the oat flour. depends on. The amount of gluten flour depends on its active gluten content;
This content should not be less than 75% of gluten flour.

Active gluten content of 75% or less is added to wheat flour, rye flour,
Although dilution with floured cornmeal flour, whole wheat flour, or floured miller wheat flour provides a composition for producing yeast- or chemically fermented bread products with the desired flavor resistance and high nutritional value, it cannot be used. The amount of soluble dietary fiber in the dry mixture is 0.2 of the active gluten in the dry mixture.
It decreases by ~25%. This reduction is directly proportional to active gluten dilution. Diluting the active gluten in this way allows woody colloids, such as vegetable gums, to be added to 0.0% of the dry mixture.
It will be necessary to use an additional 5-3.5%. Such additions keep the content of woody colloid at about 5% of the active gluten.

With increasing interest in the effects of animal fat consumption and cholesterol, particularly in the development of acerorrhesis and certain types of cancer, and the difficulty of separating animal protein from saturated fat, the need for and research into alternatives to meat has increased. There were more and more stems.

Wheat protein (gluten) is an important source of protein, and its nutritional content can be increased by adding the amino acid 1-lithine to it.

Bread foods are widely used and can be good food carriers for wheat proteins. To make this possible, the level of gluten in bread foods needs to be more than double that of conventionally available products. Standard bread, white rye and whole wheat flour contain approximately 2g of protein (8%) per 25g piece. The average hamburger provides 21 grams of complete protein and 245 calories. To provide the same amount of protein at 720 calories, you would need 11 pieces of standard bread.

In addition, all breads contain saturated fats and oils, which improve their softness and texture. The ratio of protein to saturated fat in commercial bread is the same as in a standard hamburger. Gluten breads have completely disappeared from bakery shelves because the increased gluten content makes them unpopular with consumers. Addition of other vegetable proteins is limited because it has a negative effect on bread volume and consumer acceptance.

By adding a cellulose filler to reduce the calorie content, it has become possible to add more than 5% gluten flour. Several inventions have been made based on this idea, but breads using this technology cannot reduce calories and increase gluten content at the same time, and are currently not well received by consumers. It is also difficult to manufacture with modern equipment.

This invention not only satisfies the simultaneous increase in gluten content and decrease in calories, but also has the advantage of being particularly high in soluble dietary fiber and free of saturated fats or cholesterol. The bread products produced are well received by consumers and can be produced using existing equipment.

Such bread foods can be supplied not only to ordinary consumers, but also to backward people suffering from nutritional deficiencies, refugees affected by war, and people undergoing diet therapy. . In this way, bread foods that do not deteriorate in flavor can be shipped anywhere and are always available to consumers in a fresh state.

EXAMPLES Loaves of fresh bread were prepared by adding salt, yeast nutrients, yeast, and water to various flour mixtures using the direct bread method. This flour mixture consists of gluten flour with an active gluten content of 75% (GF75◆) and 1 to 3
It consists of oat flour of different types. These oat flours include oat bran for coarse flour (05#20), oat bran for fine flour (LIS#40), and oat for fine flour. The non-nutritive soluble dietary fiber content of the former was 105% and that of the latter was 4.8%. After shaping, the loaf was placed in a storage cabinet at 37°C for 2 hours. Then, it was baked in an oven at 200°C.

The specific gravity of the loaf is inversely proportional to the oat flour content ratio to the flour mixture (column 13B/D). This relationship is expressed by a pressure linear logarithmic function. The specific gravity of the flour mixture (13th B/D
As a function of the ratio of non-nutritive soluble dietary fiber content to active gluten content (column), there was a similar degree of fineness between powdered oat and oat flour (US #4).
0), there is no difference in the degree of suppression of loaf volume.

In comparison, oat bran containing the same non-nutritive soluble dietary fiber is inferior in ability to suppress loaf volume when used for coarse flour (US #20). The relationship of loaf specific gravity to the ratio of oat soluble dietary fiber and active gluten content is a reflex number function and is similar to the oat flour product described above.

These findings indicate that loaf volume inhibition is a direct function of the oat soluble dietary fiber content of the oat flour and an inverse function of particle size. Depending on the particle size of the oat flour material used in these experiments, wheat oats (75
The nutritional soluble dietary fiber content of active gluten in a flour mixture consisting of 7.0% active gluten or more
~30.0% is effective in reducing the volume of the loaf.

The inhibition of loaf volume by non-nutritive soluble dietary fiber is likely to inhibit gluten strength. This will be better understood from the data presented below, which shows that gluten flour containing more than 75% active gluten can be prepared from yeast such as moisture, yeast and sucrose. When mixed with the base, elastic dough balls are easily formed. These raw bread balls expand as the yeast ferments and continue to expand when baked, forming a large ball-like structure, which breaks down when cooled. When cut into pieces, these balls have elastic gluten walls, are hollow, and lack the interstitial structure typical of bread. This structure can be compared to a broken balloon.

Flour with an active gluten content of about 12% can yield a wide variety of breads of considerable quality under normal bread-making conditions. When 6F75+ is added to this flour, changes occur in fresh bread and bread depending on the amount added. In other words, the raw bread gradually becomes harder and more elastic, making it difficult to handle, and the finished bread takes on gluten-like characteristics, becoming open particles with an irregular network structure, producing gluten streaks, and giving the bread an overall rough feel.

When the amount of added GF75 ÷ exceeds the inhibiting effect of flour on the chemical bonding of gluten molecules, there is a "saturation point J," at which the fresh bread or bread has the above-mentioned Jl (GF754
-becomes to take on the characteristics of -. This saturation point is reached when the ratio of flour to active gluten is 142.

When fresh bread is made of a mixture of ground barley flour and gluten barley flour (GF75÷), the same tendency as in the case of wheat flour and gluten barley flour described above is observed.

As the ratio of oat flour to active gluten decreases, the fresh bread becomes increasingly hard and difficult to handle until a saturation point is reached, at which time the bread crumb becomes gluten-like and elastic.

As a result of an experiment using resistant oat (US #40) and GF75+, the ratio of oat bran to active gluten was 0.24 at the saturation point, and the ratio of non-nutritive soluble dietary fiber to active gluten was 0.03. Ta. Comparing these relative saturation points, the comparison shows that oat bran mixtures are 5 times more capable of inhibiting the binding of gluten molecules than the carbohydrates of wheat flour, and 40 times more capable of inhibiting the binding of gluten molecules when based on non-nutritive soluble dietary fiber. Ta.

The saturation point reflects the gluten capacity or assimilable active gluten of a given flour, but the amount of active gluten that gives a manageable fresh bread is less. The amount of active gluten that can be added to wheat flour with a gluten content of 12.5% is limited to about 3% of the flour by weight, and the ratio of carbohydrates to 15.5-10% active gluten content of the flour is 4.
It ranges from 4 to 75.

On the other hand, based on the content of non-nutritive soluble dietary fiber (the ratio of oat flour to the active gluten content of the flour mixture 468-15% is 0. (ranging from 15 to 0.60) Oat flour not only has a greater capacity for active gluten than the carbohydrates of wheat flour, but also provides a wider range of active gluten additions while retaining the properties necessary for an easy-to-handle fresh bread.

Auto non-nutritive soluble dietary fiber has a dual effect with its effect on bread volume.

Oat flour (lIs#40) and gluten flour (GF75)
◆) Non-nutritive soluble diet 1a1 for the active gluten content, with the specific gravity of the loaf consisting of the mixture as (y)
If the ratio of a (X) is 0.07 to 0.20, there is a relationship between the two of y==m/logx, and the slope is (-)5
．． 8±0.2, indicating continuity of cause and effect.If the ratio (X) is 0.20 to 0.80, the degree of decrease in specific gravity is small, and although the above relationship is maintained, the slope is (-)1.5
±0.66, which reduces the ability of non-nutritive soluble dietary fiber or other effects to counteract its gluten-weakening effects. The latter is more likely, as the non-nutritive soluble dietary fiber acts as a woody colloid and strengthens the gluten network against gas expansion.

The decision as to whether bread is accepted or not depends on the person making the evaluation. There are individual differences in bread consumption experience, and each person has their own opinions, although they may not be called connoisseurs. In the case of bread that is different from mass-produced white loaf, in addition to the large number of bread types, the narrowness of individual experience causes bias. Even if the individual loaf itself is acceptable, it is better than white loaf. However, there are very few people who like capocha bread.

Efforts have been made to use objective measurements such as compression, tear and color index to evaluate bread. However, apart from the case of order changes within the same batch,
It was of very little or no value unless it was made into an established standard for a particular bread.

For example, although the compaction index is used to assess the order of bread deterioration and flavor deterioration, it can help create standards for excessively soft compressible loaves. It does not measure the degree of change, but rather makes an absolute comparison between control and treated loaves at a given point in time. Loaf compressibility affects flavor deterioration, texture, cutting characteristics,
This is an indication of the occurrence of fragrance and mold. For this reason, the senses such as sight, touch and mouthfeel are used to evaluate bread.

The (yes/no) system is used for evaluation in all areas, and the scores are limited to (+1) to (-1). Furthermore, a score (0) indicates that the evaluation item does not belong to any of the evaluation items. Depending on the field, (+2) and/or (-2
), and a rating of (-2) indicates that the bread is completely unacceptable.

This evaluation method classifies bread as either ``Uke wa Hirereru'' or ``Uke wa Hirerureru'' or ``Uke wa Hirereruru'' or ``Uke wa Hirerureru.''

This method does not evaluate in stages, but simply evaluates how certain items are, but there is no bias based on the type of bread. This allows bread with deteriorated flavor to be detected and removed. When we evaluated the loaves in Table 1 using this evaluation method (Table 1), we found that out of all of them, we received 2f! Only a mixture of is acceptable (excellent, good)
It has been found.

The nutritional advantage of this invention lies in the protein and dietary fiber content of the flour mixture used in the experiments described above (Table 111). Bread made from these flour mixtures provides a rich source of protein and non-nutritive soluble dietary fiber. For example, wheat flour sample #5 (auto bran #20)
Two 22.5g pieces consisting of approximately 12g of protein and 4.9g of
of non-nutritive dietary fiber, i.e. 1 for adult women.
It can supply almost 20% of the daily requirement.

We would like to emphasize that the non-nutritive dietary fiber obtained from oats is very important in managing blood cholesterol levels. Two pieces of bread above provide 1.8 times more non-nutritive dietary fiber than oatmeal. 1- for wheat flour
Adding lithin increases its protein level, making bread a valuable source of non-animal protein.

Bread produced from the mixtures in Table 1 was evaluated using the bread evaluation index in Table 11. After baking, the loaf was cooled at room temperature for 1 hour. Then the thickness is 0.051111
The sample was placed in a polyethylene bag of 100 mL and sealed with a self-seal or metal string. #2.4.8.9.10.11 in Table 11
The crust (hardened bread pieces) was observed for 30 days for each item shown in 12 and 12, but no flavor deterioration was observed.

Because no mold retardant was used, a significant portion of the loaf developed mold during the test period. In addition, no precautions were taken to prevent moisture loss, which caused the loaf to shrink, especially with the 40% active gluten content.
This was noticeable in breads made of mixtures exceeding However, these phenomena can be managed using existing technology, and do not pose a problem in extending the storage period from several months to two years.

Deabolonia and Mollard are published in the 58th issue of the magazine ``Pan Chemistry''.
In Volume No. 3 (pages 186-190), flavor deterioration time (
3,7-11.3 days) and the protein content in the flour mixture (1
10-21.6%). On the other hand, GF75÷ (gluten flour 75%)
, active gluten minimum) and oat flour, with an active gluten content of 20.8 to 52.1% (Table 1.11)
In the case of the bread loaf made of the mixture, no trace of flavor deterioration was observed even after 30 days.

The fact that the time constant responds non-linearly to the protein content in the flour mixture indicates that the combination of GF75◆ and oat flour produces an anti-flavor deterioration effect in bread. is not directly related to the active gluten content in the flour mixture, but in any case, it is due to such binding that it has amazing anti-flavor deterioration performance.

Since all of these mixtures have a flour starch content of less than 5%, the next question is whether the addition of wheat flour to the combination of GF75+ and oat flour changes its anti-flavor performance. At the point. For this study, the mixture was diluted 10-90% with all-purpose flour (no adjustment for moisture content).

The direct bread method combines salt, yeast nutrients, yeast and water with GF75+ and coarse oat flour (US#20
) or fine flour oat flour (LIS #40) or fine flour oat flour (US #40) and all-purpose flour (12.5% active gluten content) for fresh bread prepared by adding it to a flour mixture. A loaf was formed from the mixture. Nao you 2
The non-food soluble dietary fiber content of oat flour was 10.5%. After shaping, leave the loaf in a storage cabinet at 37°C for 2 hours, then in the oven at 2°C.
Baked at C.

After cooling for 1 hour, the specific gravity was measured based on the change in volume. Data on oat flour for fine flour and powdered oat are shown in Tables ■ and ■. The results for coarse oat flour are not shown as they were the same as for fine oat flour, the only difference being the effect of less dietary fiber release from the larger diameter material.

From the above results, the ratio of dietary fiber content to total active gluten is inversely proportional to loaf specific gravity, and the relationship is
= m/logx (y is the specific gravity of the loaf; X is the ratio of dietary fiber to active gluten). This curve shows GF7 with ground oat flour and undiluted wheat flour.
It is the same as that of 5÷, indicating that diet fiber has a similar effect in a mixture of these two types.

However, the addition of flour increases the solidification of dietary fiber to loaf volume and reduces the ratio of dietary fiber to active gluten.

A decrease in the ratio of dietary fiber to active gluten is associated with GF
Directly related to the dilution of 75 ÷, where y is this ratio, X is the ratio of active gluten to whole wheat flour, b is a constant less than 0, and m is a variable coefficient inversely proportional to the specific gravity (SV) of the loaf, then y =mx+b and 5V=a/logm.

When powdered oat (lI5#40) is used instead of oat wheat flour, the decrease in the content ratio (y) of dietary fiber due to dilution of whole wheat flour is directly proportional to the amount of dilution. Although this relationship is not linear, approximately y=mlogx. Here X
is the ratio of active gluten to moisture-adjusted whole wheat flour, and m is a variable coefficient that is inversely proportional to the volume of the loaf.

The relationship between X and Y at a dilution of 70 to 90% indicates the possibility of loaf volume constraints due to the effects of ingredients in flour on the dietary fiber taken from powdered oats; It is the same as that of autobran. Low levels of dilution (10-60%) with wheat flour show a greater gluten inhibiting effect in powdered oat than in oat bran.

This means that, unlike oat bran, there are other factors involved in oats, one of which is oat soluble dietary fiber, which interacts with ingredients in the flour to inhibit gluten binding. Whatever the mechanism, dilution with small tt flour necessitates a reduction in the amount of dietary fiber used (0.2-25% of the active gluten in the dry mixture), which results in fresh bread and It preserves the desired properties of the bread.

The loaves shown in Tables 1 and V have the characteristics of white flour loaves. Loaves with a specific gravity greater than 5.5 have more open particles and are more resilient to cutting and tearing than those with a specific gravity of less than 5.5. When evaluated using the bread evaluation index of the zn table, the scores were between 12 and 17 and all loaves were acceptable.

Flour oat bran (US$40) and GF75÷ (gluten flour 75%, active gluten minimum) were diluted in various ways with all-purpose flour (active gluten 12.5%) (
The loaves (mostly 60-90% of the dry mixture) were evaluated for flavor resistance and shelf life. Bread was manufactured from fresh bread using the direct bread method. Mix the yeast and yeast nutrients with salt and water with the flour ingredients.

The fresh bread was then shaped into 555 g pieces for packaging reasons, left in a storage cabinet at 37°C for 2 hours, and further baked in an oven at 200°C for 15 minutes.

Thereafter, it was immediately packaged in a polyethylene bag with a thickness of 0.051 mm and sealed with a self-seal or metal string. The loaves were left in open jars in this sealed state for the next 6 months.

Inspect the loaf 1 day after moisture equilibration and 5-7 days after baking and packaging.
Tests were carried out on the 10th and 18th, and thereafter irregularly for 6 months. The bread evaluation index shown in Table 11 was used for this purpose. Evaluation continued only for those with a score of 13 or higher on the first day.

Observation was continued until the 60th day, and the loaf was soft and compressible, and could be cut without producing any punctures. It also had good elasticity, aroma, and flavor. The score was 11 or higher, which was acceptable without any flavor deterioration. However, the evaluation index for all the loaves decreased by 2 because they felt dry upon tasting. This trend was first observed on days 5-7 for the 80% dilution;
It was recognized earlier in the day for the 90% diluted version. 600-7
A similar condition was observed on days 10 to 14 even with 0% dilution.

This dry feeling was due to the large amount of gluten in the wheat flour bread, and was felt on the first day after baking. This seems to be related to the transfer of water from the protein gel to the starch gel. This feeling is related to the ratio of gluten to starch. Starch to gluten ratio is approximately 4.5~
This is not a factor in regular wheat flour with a ratio of 4.
As you approach the area, a feeling of dryness due to this relocation becomes apparent.

This dryness was observed in loaves made from a mixture of GF75+ and oat flour diluted with all-purpose flour, and the delay in its first appearance was directly related to the amount of dietary fiber and wood-loving colloids. . Because dietary fiber has the ability to inhibit binding of gluten proteins, increasing its content without simultaneously increasing active gluten will reduce loaf volume and result in an unsatisfactory loaf.

When guar gum was added to a composition prepared by diluting GF75◆ and dynamic oat (l]s#40) with all-purpose wheat N (7011% by weight), the effect on loaf volume was greater than that of the same amount of dietary fiber. It is clear that (inhibition of gluten protein binding) is significantly less. Adding 1,425 parts of guar gum to the flour mixture increases the dietary fiber content to approx.
However, as far as we have actually observed, the increase in dietary fiber is twofold. In other words, dietary fiber has approximately three times the ability to inhibit gluten protein binding compared to guar gum.

Dietary fibers, on the other hand, absorb approximately 13 times their weight in water, while vegetable gums such as guar gum absorb approximately 26 times their weight. Therefore, guar gum has about twice the ability as a wood-philic colloid compared to dietary fiber. Separating these two effects in two different directions in dietary fiber and guar gum, gluten inhibition and woody colloids, allows us to control the undesirable effects of gluten when combined with other flours, and yet The favorable performance of can be left as is.

Combining dietary fiber with vegetable gums such as guar gum may provide a good balance between gluten inhibition and hydrocolloid performance, adding at least 17% to flours such as wheat, whole wheat, rye, corn or bran flour.
% of active gluten may be added, the bread obtained from such a combination will have long-lasting anti-flavor properties and
Even if the ratio of starch to gluten is less than 4, unsatisfactory results such as hardness and dryness will not be exhibited.

The use of vegetable gums by themselves in amounts sufficient to alter shelf life in combination with gluten does not provide the necessary properties to an acceptable bread. A loaf made from flour containing 17% active gluten and 1.5% guar gum in the dry mixture was found to be unacceptable. This is because the crust and crumb (punks) separate. Similarly gluten content 17% and dietary fiber content 0.95%
Loaf is also unacceptable because of the same separation and dryness when eaten.

Surprisingly, wheat flour containing 17% active gluten, 0.04% dietary fiber, and 1.5% guar gum in the dry mixture produced an acceptable loaf with an acceptable rating of 13. . There was no separation between the crust and crumb, and no sense of moisture. It was the combined action of the guar gum and dietary fiber that prevented this from occurring, rather than the effects of additives that disrupted the integrity of the crumb and crust.

powdered oat or powdered oat bran (US#) in various amounts
40), GF75+ (gluten flour 75%;
minimum amount of active gluten), all-purpose flour (12.
Bread was made from fresh bread of a flour mixture mixed with water, yeast, yeast nutrients and salt. In addition, instead of all-purpose flour, use 1 part rye flour and 1 part all-purpose flour.
Rye loaf was prepared using flour mixed in a ratio of 1.6.

These loaves were divided into 555 g pieces for convenience of packaging, shaped and left at 37°C for 2 hours, then heated at 200'C for 15 hours.
Bake for a minute. This baked loaf is 0.051m thick.
The samples were stored in open bottles at 23° C. for 4 months in polyethylene bags of 500 mL, either self-sealed or closed with metal strings. This was periodically checked using the evaluation indicators in Table 1I.

In the first 1-3 days of evaluation, all loaves were excellent (scores 15-17), with the exception of the 90% diluted loaf, where some of the loaves exhibited an abnormal interstitial structure. From the 7th month onwards, the 90% diluted loaf exhibited a further decrease in the evaluation index. This was due to the dry feeling when first tasted. 14~
On the 17th day, this tendency was observed even with the 80% dilution. A similar phenomenon occurred for 1 to 2 days with 90% dilution, 8
It was observed in loaves without guar gum in 5-7 days at 0 dilution and 10-14 days at 60-70% dilution.

Thus, for 80-90% diluted loaves, guar gum delayed the onset of dryness by about 7 days. 6 with guar gum added
No such symptoms were observed in the 0-70% diluted loaf. The ratio of dietary fiber to active gluten is 8
Since 0-90% loaf is greater than 60-70% loaf, a dietary fiber content of at least 5% relative to active gluten is not a complete answer for extending shelf life.

After further consideration, 60-70% diluted loaf is 5
% of dietary fiber, and 80-90% diluted loaves were found to have 45-39% dietary fiber. It should be noted that no flavor deterioration was observed in the 60-70% diluted loaves. All of these were compressible, cut cleanly without crumbs, retained moisture, and showed no deterioration in flavor.

Here, the dry feeling is due to the transfer of moisture between the protein and starch, and can be controlled by the dietary fiber content. The onset of this effect is directly related to dietary fiber content and is a function of total active gluten content and starch content. To obtain a loaf that lasts more than 60 days, it must contain at least 5% dietary fiber to starch.

The reason why there is a decrease in the evaluation index after 50 to 60 days for powdered oats diluted 79 to 90% is because the initial fresh, flour-like aroma changes to a gluten-like aroma. But 60
% diluted loaf does not show this sign, in case of autobran it is 1 at all dilutions (60-90%).
A decrease in the index was observed from 4 to 17 days. This is also because the aroma changed from bread-like to grain-like, and the taste became refreshing. Also, in the case of loaves tested after 120 days, the surface dried and the index decreased accordingly.

The polyethylene bags used to store bread do not allow gas or moisture to pass through, and the gradual dryness is related not only to moisture transfer but also to a decrease in moisture content. As mentioned above, slight changes in aroma and flavor are associated with aromatic loss due to gas transfer, dispersion, or oxidation. When storage conditions allow air to enter, other ingredients (
It is known that the flavor changes due to oxidation of gluten flour and oat bran.

Bread can be stored for at least one year, and if used for outdoor rescue, it is recommended to keep it for two years. In addition to shelf life, there are additional considerations from a nutritional standpoint. For example, high protein, low fat (non-animal fat), and high non-nutritive dietary fiber content are necessary to reduce the risks associated with high saturated fat and cholesterol. Taking these points into consideration, a wheat flour mixture having the following composition was prepared.

Ingredients Wheat bran (
Mirror Fusuma IJS#4Q) 105
Auto bran (mouth S#403) 24 Gluten wheat flour (75% active gluten content GF75+) 110 Guar gum The following ingredients were added as a flavoring agent to the flour mixture.

Ingredients: Onion powder
4-8 Kiyalau Koi Seeds
5-9 salt
3-5 brown sugar sugar 15-35
All of these loaves were stored in antioxidant containers, so the water activity (AW) is 0 for microbial growth.
．． It was considered necessary that the score be 81 or less. It has been discovered that when only water is added to this flour mixture to form fresh bread, the water activity is approximately 0.85. 10%
When fresh bread was formed by replacing the glycerol aqueous solution with water, the water activity of the bread was 0.81 or less, and the wood to glycerol ratio was 7 or more.

6.82 kg of the above wheat flour and flavoring agent are combined with 5.9142 kg of glycerol water soluble i (5,32
5.91 CG glycerol to J2 water) to form fresh bread. Separate this fresh bread into 46g pieces,
After transferring it to a baking pan and shaping it, it was packaged outdoors. 13 at 200'C after 2 hours storage at 36°C.
Immediately after baking for ~15 minutes, the bag was packaged in a polyethylene/aluminum laminate bag with a thickness of 0, L mm, and the excess air was expelled and sealed. A partial vacuum was created as the loaf cooled.

Place this wrapped loaf in an open bottle at 23°C1 Relationship 1
It was stored for two years at 40-50%.

When the loaf was inspected after 27 months of storage, it was found to be fresh, edible, and without any deterioration in flavor.

According to this invention, the content of active gluten was 29.7% of the dry blend, and the content of soluble dietary fiber was 103% of the active gluten H content, which was 17% of the dry blend.

A 40 g loaf of bread provided 84 g of protein and 488 g of dietary fiber, 12-20% of the daily requirement for each nutrient. In addition, the total fat content was less than 1 g and there was no animal fat.

I also tried storing fresh bread in tin cans.

This can was closed with a lid but not sealed and left in the oven for 200 minutes.
It was left at °C for 25 minutes. Immediately after baking, the lid was sealed and the can was cooled. The bread in this can was stored for two years without any deterioration in flavor, retaining the same flavor and aroma as when it was first baked.

In the above experiment, the direct fresh bread method was used for convenience, but other methods such as the continuous fresh bread method may also be used.
．． The mixture from which bread with a specific gravity of less than 5 could be obtained was very close to wheat flour fresh bread in its ease of handling. In order to better manage these experiments and better understand the relationship between the composition of the mixture and the resulting bread equipment, the use of oxidizing agents, conditioning agents, mold retarders, etc. was avoided. However, this does not mean that these agents cannot be used in this invention, and if they are used, certain effects can be obtained.

Bread and rolls were used in the above experiments, as these are the most demanding of the behavior of flours and their mixtures. These flours were also used in yeast-fermented products such as pizza, English muffins, and bagels.

Chemical fermentation was also carried out using the flour mixture of this invention.

The most important of these was isotsch soda bread, which differed from regular wheat flour in the type of yeast used. Graham bread was also experimented with, but it was made by combining graham flour with wheat flour. Muffins using modified butter, shortening, and eggs could also be made using the flour of this invention.

Goho ±1 Mixed Gluten Flour (GF75◆) 30g Auto7s7 (LIS#49) 80g
Baking powder 15g Konahiki Osinji Beer 10g sand @
50g salt
2g added margarine (dissolved) 15g egg (mashed) Extracted orange 8cc milk
All 100 cc of the mixture was mixed and placed in an oiled muffin tin and baked at a temperature of 165°C for 25 minutes.

The resulting muffins had a very light texture, a very soft flavor, and were well received. Fruit muffins could also be made by adding blueberries or pineapple.

Nutritional content of 75g muffin Protein: 11.2g fat (total amount)
s, o g (animal)
(1,2g) Diet Fiber (total amount) s, o g (auto-soluble J (2,1g) Muffins are not as structured as bread or rolls and do not require wheat flour with high gluten strength.The above muffin specifications Wheat flour with a ratio of dietary fiber to active gluten of 0.37 was used.The resulting bread had a specific gravity of less than 4 and had a strong gluten-inhibiting effect.Similarly, other flours such as all-purpose flour When muffins are made with wheat flour diluted with GF75◆, the value of this ratio must be such that bread with a specific gravity of about 4 can be made.

Togotan Mixed Gluten Flour 50g Oat Bran (
US#40) 50g all-purpose wheat flour (active gluten 12.li) 50g guar gum
3g baking powder 15g powdered Osinji beer 10g sugar
50g salt
2g added margarine (solution) 15g egg (crushed) extracted orange aCC milk
The entire 100cc mixture was mixed and then placed in a greased muffin tin and baked at a temperature of 205°C for 17 minutes.

The resulting muffins had excellent appearance, aroma, texture, and flavor. In terms of nutrition, it was the same as GF75÷.

The addition of eggs, milk, or unsaturated fats to muffins requires different processing and packaging than the bread of this invention. Unsaturated vegetable fats were used to prepare these muffins because they do not carry the cancer risks that saturated animal fats do. Unsaturated vegetable fats turn rancid when exposed to air. To solve this problem of rancidity, manufacturers use lard (saturated animal fat), but this is not a satisfactory solution, especially from the nutritional standpoint of this invention.

Protecting bread from exposure to oxygen during storage prevents unsaturated fats from going rancid. However, the possibility of rancidity can be reduced by using packaging materials with low oxygen permeability and cleaning with nitrogen before packaging. In addition, using antioxidants such as vitamin E can prevent rancidity even more effectively.

Milk and especially eggs, which harbor microorganisms, can cause rancidity problems. Normal baking temperatures do not get hot enough to sterilize the inside of the bread pieces. Water activity was set to 0.
Setting the temperature to 85 or less reduces the chance of microorganisms occurring, but does not guarantee sterilization. The risk of bacterial contamination and food poisoning during long-term storage is too great, so they do not sell commercially. Rather than pasteurizing the final product, removing milk and eggs from the butter-forming process is more effective at preventing risks and makes economic sense.

All eggs have the effect of hardening butter due to the action of the egg white, and softening and improving the texture due to the action of the lipids of the egg yolk. Milk proteins soften the crumb. Both milk and eggs contribute flavor and protein nutrition to the product. However, egg yolk also has negative effects due to its high cholesterol and fat HH.

It was confirmed that auto-soluble dietary fiber has special properties. It is sticky (colloidal) and increases the binding properties of butter without the use of egg whites, and softens crumbs without the use of egg yolks or milk.

According to this invention, autobran and GF75◆ are mixed,
By diluting the butter with appropriate wheat flour, adding a chemical leavening agent, adding shortening and water, and baking the resulting butter, an excellent muffin can be obtained. Furthermore, by adding spices and fruits, you can get a fruit-like aroma.

Example II+ Mixed gluten flour (GF75+ Oat bran (US #40) Baking powder Baking soda Cinnamon Alspice Nutmeg Salted brown sugar 0g Corn oil 35g Water
After thoroughly mixing 120cc, the mixture was placed in an oiled muffin tin tin and baked at 200°C for 17 minutes.

For short-term storage up to 4 weeks, the muffins were heat-sealed immediately after baking in 0.051 mm thick nitrogen-washed polyethylene bags. For long-term storage, packaging in a gas-resistant film required an aqueous glycerol solution (l:10) to make the butter. The ratio of water to glycerol in the muffin obtained was extremely high, and the water activity was 0.85 or less.

As mentioned above, gluten flour (GF75 +
) can be diluted with various flours such as wheat flour, rye flour and ground corn flour. For example, Example IV uses mirror wheat flour, all-purpose flour, and the like.

Toi”■ compounding Gluten flour (GF75 medium) Auto bran (l) 5#40 Mirror Fusuma (tlS#40 all purpose flour (Active gluten 12.5 zero) 0g 0g 0g 0g guar gum baking powder cinnamon alspice nutmeg salt addition brown sugar corn oil water The mixture was mixed and baked as shown in Table 2.

0g 5g 20CC 51 Photo 1D A: Oat flour B, soluble fiber C; Gluten flour D: Active gluten SD, standard deviation Weight unit is g (GF75+ Table 1I Indicator for bread evaluation Crust color + 1 Brown, light brown Color, Others 2, Crust characteristics +1 Crust-like, +1 Soft -1 Dryness, -2 Wrinkles, -2 Quality deterioration 3 Loaf shape +1 Symmetry, 0 Asymmetry, -1 Shrinkage, -2 Collapse 4, Remarketing texture a 10 t Clean, -! Scum b +1 Resistance, -1 Compressible, -2 Hard 5, ■ +2 Fine, +1 Open, -S N, -2 None 6.1 Clear] +! Uniform, 0 Irregular, - 2 Crust separation, -2 None 7, Hige Wataru Imperial +1 Brittle, -1 Pasty, =1 Rubbery, -2 Crust-like 8 King Salmonyu +2 Soft, velvety +1 Soft, smooth, 0 Pasty, -1 Hard, harder than -2 9, light! +1 bread-like, 0 ordinary, -1 not good, 2 unpleasant 10, embryonic +1 grain-like, 0 ordinary, -1 not good, -2 unpleasant 11, 0jLFl+ a damp +1 damp -1 Dry b Texture +1 Easy to chew -1 Soft -2 Ragged C Softness +1 Soft -1 Rubbery -2 Hard d Adhesiveness +1 Not sticky -1 Sticky Evaluation Index Excellent 15-17 Good 13-l 4 Acceptable 11-12 Unacceptable 1 or less A (-2) Not acceptable for any item 1 1 *Weight% of dry mixture Soluble fiber (total gluten) Total gluten (wheat flour starch) C: Specific gravity D : Standard deviation *A1 B1 D is the same as Table 1V A: Soluble oat fiber (total active gluten) Total soluble fiber (total active gluten)

Claims (1)

[Scope of Claims] [1] Gluten flour in an amount sufficient to provide at least 17% active gluten of the dry mixture and soluble oat diet fiber from 0.2 to 56.0% of the active gluten content of the dry mixture. oat flour in an amount sufficient to obtain the oat flour composition. [2] The gluten flour contains at least 75% active gluten and a sufficient amount of oat flour to provide soluble oat diet fiber of 8.0 to 56.0% of the active gluten content of the dry mixture. The composition according to claim 1, characterized in that: [3] The gluten flour contains at least 75% active gluten and contains oat flour in an amount sufficient to provide soluble oat diet fiber of 0.28 to 10.6% of the active gluten content of the dry mixture. The composition according to claim 1, characterized in that: [4] The composition according to any one of claims 1 to 3, wherein the oat flour contains at least one of oat bran and ground oats. [5] The composition according to any one of claims 1 to 3, wherein the baked wheat flour is contained in an amount of 10 to 90% of the dry mixture, and the vegetable gum is contained in an amount of 0.5 to 3.5% of the dry mixture. . [6] The composition according to claim 5, wherein the baked wheat flour contains at least one of wheat flour, rye flour, milled cornmeal flour, whole wheat flour, and milled wheat flour. [7] The composition according to claim 5, wherein the vegetable gum is guar gum. [8] The composition according to any one of claims 1 to 3, which contains a sufficient amount of liquid and fermentation agent to obtain fresh bread. [9] The composition according to claim 8, wherein the liquid contains 10% glycerol in an aqueous solution. [10] An amount of gluten flour sufficient to provide at least 17% active gluten of the dry mixture and an amount sufficient to provide soluble autodiet fiber of 0.2 to 56.0% of the active gluten content of the dry mixture. oat flour and
A bread food product characterized in that it is produced by baking fresh bread obtained by yeast fermentation or chemical fermentation. [11] The gluten flour contains at least 75% active gluten, and contains oat flour in an amount sufficient to provide soluble oat diet fiber of 8.0 to 56.0% of the active gluten content of the dry mixture. The bread food according to claim 10, characterized in that: [12] The gluten flour contains at least 75% active gluten, and contains oat flour in an amount sufficient to provide soluble oat diet fiber of 0.28 to 10.6% of the active gluten content of the dry mixture. The bread food according to claim 10, characterized in that: [13] The bread according to any one of claims 10 to 12, characterized in that the baked wheat flour contains 10 to 90% of the dry mixture, or the vegetable gum contains 0.5 to 3.5% of the dry mixture. food. [14] The bread food according to claim 13, wherein the baked wheat flour contains at least one of wheat flour, rye flour, ground cornmeal flour, whole wheat flour, and ground miller wheat flour. [15] The bread food according to any one of claims 10 to 12, wherein the oat flour contains at least one of oat bran and ground oats. [16] Gluten flour in an amount sufficient to provide at least 17% active gluten of the dry mixture and soluble oat diet fiber in an amount sufficient to provide 0.2 to 56.0% of the active gluten content of the dry mixture. oat flour, a liquid and a leavening agent in an amount sufficient to obtain fresh bread, and baking the raw bread to produce a bread food. [17] The gluten flour contains at least 75% active gluten, and contains oat flour in an amount sufficient to provide soluble oat diet fiber of 8.0 to 56.0% of the active gluten content of the dry mixture. 17. The method according to claim 16, characterized in that: [18] The gluten flour contains at least 75% active gluten, and contains oat flour in an amount sufficient to provide soluble oat diet fiber of 0.28 to 10.6% of the active gluten content of the dry mixture. 17. The method according to claim 16, characterized in that: [19] The method according to any one of claims 16 to 18, wherein the oat flour contains at least one of oat bran and powdered oats. [20] The method according to any one of claims 16 to 18, wherein the baked wheat flour is contained in an amount of 10 to 90% of the dry mixture, and the vegetable gum is contained in an amount of 0.5 to 3.5% of the dry mixture. . [21] The method according to claim 20, wherein the baked flour contains at least one of wheat flour, rye flour, milled cornmeal flour, whole wheat flour, and milled wheat flour. [22] The method according to any one of claims 16 to 18, characterized in that the bread product is sealed in a vacuum or inert gas-filled bag.