JPH0491744A - Production of bread - Google Patents

Abstract

PURPOSE:To economically produce breads having soft texture and improved quality deterioration with time by adding gelatinized crosslinked starch having specific swelling degree to raw material flour. CONSTITUTION:In manufacturing breads by a conventional procedure, raw material four consisting essentially of wheat flour is blended with 0.5-10wt.%, preferably 1-7wt.% gelatinized crosslinked starch having 4.0-35, preferably 5-25 swelling degree, e.g. gelatinized crosslinked ether starch having 0.01-0.25 etherification degree (D.S.) such as gelatinized crosslinked hydroxypropyl starch and/or gelatinized crosslinked ester starch having 0.01-0.25 esterification degree (D.S.) such as gelatinized crosslinked acetyl starch.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing breads. The purpose is to economically provide breads that have a soft texture and are improved in quality deterioration over time.

[Conventional technology]

In recent years, there has been a trend toward softer foods in general, and products with a soft texture are desired even in breads. Moreover, breads usually become hard over time after baking, resulting in quality deterioration resulting in an undesirable so-called crumbly texture. The main cause of this quality deterioration is thought to be due to starch aging, and I! Although additives such as emulsifiers, emulsifiers, and thickeners have been added to prevent deterioration to some extent, it is still not sufficient.

In addition, emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester are used to make breads soft in texture, but if they are added to the extent that they are not effective enough, the problem is that the flavor deteriorates. was there. Emulsified fats and oils, such as concentrated milk, can also be used, but they have the disadvantage that they do not significantly limit the conditions of use and cannot provide products of consistent quality. As a method of using starches, the present inventors previously proposed a method of replacing a portion of wheat flour with processed starch and gluten (Japanese Patent Application No. 1223683).
However, the preferred replacement amount is as large as 10 to 20% by weight, which has the drawback of increasing costs.

Furthermore, a method in which starch is gelatinized and added is also used. In this case, unless the gelatinization conditions are constant, not only will the quality of the breads obtained be inconsistent, but the gelatinized paste will change over time, making it difficult to produce a consistent effect. Furthermore, since it is a paste, there are problems such as complicated measurement and addition. A method of adding U-modified starch made from unprocessed wheat flour, corn starch, and potato starch (Japanese Patent Application Laid-open No. 175845/1984) has also been proposed. However, when these alpha-starchs are added, they tend to sag during the process, which poses problems in workability, and the breads obtained also tend to be so-called crumbly and have poor loin filling.

[Problem to be Solved by the Invention] Therefore, the problem to be solved by the present invention is to solve the above-mentioned difficulties of the conventional bread manufacturing method.

[Means to solve the problem]

This problem can be achieved by adding 0.5 to 10% by weight of α-crosslinked starch with a swelling degree of 4.0 to 35 to the raw material flour, which is mainly made from wheat flour, during the production of breads. It is possible to economically provide breads that have a soft texture and whose quality deterioration over time has been improved.

[Function and structure of the invention]

Bread as used in the present invention refers to various types of bread such as white bread and steamed bread that are mainly made from wheat flour, as well as Chinese buns, yeast donuts, pizza, etc. In this case, some of the raw materials include grain flour other than wheat flour, such as rice flour, The use of corn flour, buckwheat flour, rye flour, etc. is also included. It can also be applied to frozen dough, which has recently been used to improve the shelf life of bread-making dough.

Wheat flour, which is the main raw material, is commonly used in the production of breads, such as strong wheat flour or semi-strong wheat flour.

The α-crosslinked RFA used in the present invention has a swelling degree of 4.0.
-35, more preferably 5.0-25. When the swelling degree is lower than 4, the effect of the present invention is poor, that is, the softening is insufficient, and when it is higher than 35, the dough becomes sticky and workability is reduced. Such pregelatinized crosslinked starch is produced by alphalyzing crosslinked starch obtained by crosslinking starch in advance.

The crosslinked starch may be obtained by acting only a crosslinking agent on starch, but preferably it is a crosslinked ester starch and a crosslinked ether starch which have undergone esterification or etherification and a crosslinking reaction. More preferably, the crosslinked ester starch is crosslinked acetyl starch, and the crosslinked ether starch is crosslinked hydroxypropyl starch.

Such cross-linked starch can be obtained by reacting starch with only a cross-linking agent, or by reacting a cross-linking agent with an esterification agent or an etherification agent, according to a conventional method. Examples of the crosslinking agent in this case include metaphosphate, phosphorus oxychloride, epichlorohydrin, acrolein, etc. Furthermore, when acetic anhydride is used as the esterifying agent, adipic acid can also be used.

Esterifying agents used for crosslinked ester starch include:
Examples include acetic anhydride, vinyl acetate monomer, succinic anhydride, orthophosphate, octenylsuccinic anhydride, and acetic anhydride and vinyl acetate monomer are preferred.

Examples of the etherification agent used in the crosslinked ether starch include ethylene oxide, propylene oxide, and sodium monochloroacetate, with propylene oxide being more preferred.

The degrees of esterification and etherification of these crosslinked ester starches and crosslinked ether starches are D and S.

(It is an abbreviation for Degree of 5 Substitution and represents the number of substituents per glucose residue of starch) 0.01 to 0.25 is preferable. D, S, 0.0
If S is less than 1, the effect of etherification or esterification will be poor, and even if S is greater than 0°25, the effect will not change and it will not be economical.

The crosslinked starch thus obtained is alpha-ized to obtain alpha-ized crosslinked starch. The α-ization is carried out by treating with a drum dryer, extruder, etc. according to a conventional method.

The degree of crosslinking of the crosslinked starch is such that the degree of swelling of the α-crosslinked starch after final α-ization is 4.0 to 35, preferably 5.
Do this so that the number is between 0 and 25. The swelling degree mainly depends on the degree of crosslinking, but it also varies depending on the type of starch used, the degree of esterification, the degree of etherification, the conditions of α-ization, etc. In any case, it is sufficient to take these factors into consideration and crosslink the α-crosslinked starch so that the degree of swelling falls within the above-mentioned range.

Looking only at the degree of swelling, the scope of the present invention can also be obtained by (a) adjusting the degree of alpha-ization during alpha-ization, (b) aging the starch after gelatinization, drying and pulverizing it, etc. What has been obtained by these methods is less than the intended effect on the problem of the invention.

The degree of swelling mentioned here is measured according to the following method.

Approximately 1 g of α-crosslinked starch sample was dispersed in 100 rxl of water, stirred in a constant temperature bath at 30°C for 30 minutes to swell, and then centrifuged (3000 r, p, m, 10 minutes).
and separate into gel layer and supernatant layer. Next, the weight of the gel layer is measured, and this is designated as A. Next, the weighed gel layer was dried (constant weight at 105° C.) and the weight was measured, and this was designated as B, and the degree of swelling was expressed as A/B.

Raw material starches used to produce the pregelatinized crosslinked starch used in the present invention include potato starch, sweet potato starch, tapioca starch, corn starch, waxy corn starch, high amylose corn starch, sago starch, wheat starch, rice starch, and bean starch. Natural starches such as these or bleached versions thereof can be used, and one or more of these can be used, and particularly preferred starches include potato starch, sweet potato starch, and/or sago starch.

Bleaching can be done by any conventional method, and bleaching agents include sodium hypochlorite, hydrogen peroxide, peracetic acid, sodium chlorite, sulfur dioxide, sulfite, and potassium permanganate. , ammonium persulfate, etc., and the degree of treatment is, for example, when using sodium hypochlorite, the amount of available chlorine is about 500 to 2000 pp.
Examples include a method of adding m and processing according to a conventional method.

There are various methods of manufacturing bread, and the types of products are also diverse, but the basic steps are kneading, fermentation, and baking (including steaming and using an oil source). The main focus of the processing at each stage, from selecting the appropriate flour to baking, is to maintain a high level of gas retention in the flour gluten, and ensuring sufficient dough expansion is the basis of bread production. The conditions for each process are also set to satisfy this basic requirement.

The present invention can basically follow the conventional manufacturing process and manufacturing conditions, and when manufacturing bread according to these processes,
The object of the present invention can be achieved by adding 0.5 to 10% by weight of α-crosslinked starch having a swelling degree of 4.0 to 35 to the raw flour. At this time, alpha-crosslinked starch has higher water retention than wheat flour, and in view of the desired condition of the dough, it is necessary to add about 2 to 25% more water than before. - When increasing the amount of water added during boat fishing, bread dough production efficiency decreases, but in the present invention, such problems are not observed at all, and the yield of dough is preferably improved.

Methods of adding α-crosslinked starch include (a) adding and mixing it to the raw material flour in advance, (b) charging it to a kneader together with the raw material flour, and (c) adding it during kneading. However, since the α-crosslinked starch used in the present invention is a powder and has a shape similar to wheat flour, any of the above-mentioned addition methods can be easily carried out.

In general, breads include yeast), yeast food, sugar,
In addition to those used as auxiliary materials such as salt, skim milk powder, and fats and oils, various additives are added for various purposes. For example, emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, class Ii such as maltose, sorbitol, starch syrup, etc.
Multi-I such as gellan gum and carrageenan! In addition to condensed milk, eggs, activated gluten, etc., there may be mentioned fragrances, coloring agents, preservatives, swelling agents, etc., and these can be added as appropriate in the present invention as well.

[Example] The present invention will be explained below with reference to Reference Examples and Examples. However, parts indicate parts by weight. When measuring the properties of the obtained bread, place it in a sealed plastic bag and store it at 20°C.
The samples were kept at 100 mL and evaluated by the following method after 1 day (24 hours) and 4 days (96 hours).

<Specific Volume> The volume of the bread was measured by the rapeseed replacement method, and this was designated as A. Further, the weight of the bread is defined as B, and the specific volume is expressed as A/B.

<Softness> 40 x 40 at a certain distance (3cm) from the edge
The material was cut into pieces of 40 x 40 mm, and the compression resistance was measured using a rheometer under the following conditions and used as an index of softness.

Plunger: 15 m/mφ circular sample stage speed
: 60m/m/min Sample stage movement distance: 20m/m Sensitivity of main body: 500g <Texture> Evaluation was carried out by 10 people according to the following criteria, and the average score is expressed.

(Evaluation Criteria) Reference Example 1 (Preparation of pregelatinized crosslinked starch with different degrees of etherification) 100 parts of commercially available potato starch was added to 120 parts of water in which 20 parts of sodium sulfate was dissolved to make a slurry, and while stirring, 4% 30 parts of caustic soda aqueous solution, propylene oxide 0-1
2 parts, add 0.4 parts of sodium trimetaphosphate, and heat at 41°C.
After reacting for 20 hours, the mixture was neutralized with sulfuric acid and washed with water. Then, after α-ization and pulverization using a drum dryer, samples Nos. 1 to 4 were prepared.
Pregelatinized crosslinked starches with different degrees of etherification were obtained.

Reference Example 2 (Preparation of α-crosslinked starches with different degrees of swelling) 100 parts of commercially available potato starch was added to 120 parts of water in which 10 parts of sodium sulfate was dissolved to form a slurry, and a 3% aqueous solution of caustic soda was added under stirring. While maintaining the pH at 11.5-11.8, add 3% epichlorohydrin and add 43%
After crosslinking reaction at °C for 4 hours, the pH was adjusted to 9.5 with sulfuric acid and 2
Cool to 5°C. Next, while maintaining the pH at 9.0 to 9.5 by adding a 3% aqueous solution of caustic soda, 5 parts of acetic anhydride was added for acetylation, neutralized with sulfuric acid, washed with water, gelatinized with a drum dryer, and pulverized to give sample Nα5. Acetylation degrees (D, S,) of 0.057 to 10 and α-crosslinked starches with different degrees of swelling were obtained.

Reference Example 3 (Preparation of α-crosslinked starch using different raw material starches) In the reference example process, potato starch was replaced with sweet potato starch, wheat starch, tapioca starch, and sago starch, and the amount of propylene oxide added was 5 parts. Similarly, sample N with different raw starch
11ll to 14 alpha-crosslinked starches were obtained. The degrees of etherification (D, S, ) of these were in the range of 0.09 to 0.10.

Examples 1 to 4 Bread was manufactured using the α-crosslinked starch obtained in Reference Example 1 with the following formulation. Swelling degree of the α-crosslinked starch used, D,
Table 1 shows the evaluation of S and the obtained bread.

<Blend> (Medium seed) Strong wheat flour Dry yeast Yeast food water (Main kneading) Strong wheat flour α-ized cross-linked starch Sugar Salt Skimmed milk powder Control group Examples 1 to 4 70 parts 70 parts 1 part 1 part 0.1 part 0 .1 part 42 parts 42 parts Control Example 1 to 4 30 parts 27.5 parts 2.5 parts 6 parts 6 parts 2 parts 2 parts 2 parts 2 parts Shigortoning Part 5 Part 24 parts Table 5 parts 32 parts Example 5 to 7 and Comparative Examples 1 to 3 The same procedure as in Example 1 was conducted using the α-crosslinked starch obtained in Reference Example 2. The results are shown in Table 2.

In the case of Comparative Examples 1 and 2 in Table 2, the dough became sticky and difficult to work with.

Examples 8 to 12 Bread was produced by a direct kneading method using the alpha-modified starch obtained in Reference Example 3 with the following formulation according to a conventional method. At that time, using a mixograph, the amount of addition preferable for dough formation was set in advance. The results are shown in Table 3.

<Blend> Example Control strong wheat flour 97.5-95 parts 100
Part α-crosslinked starch 2.5 to 5 parts Sand F+ 5 parts 5 parts Salt
2 parts 2 parts shortening 3 parts 3 parts dry yeast
1.5 parts 1.5 parts yeast food
0.1 part 0.1 part Skimmed milk powder 1
Part 1 Part Water 76 parts 68 parts All are within usable ranges, but among them, potato starch,
Preferably, gelatinized crosslinked starch made from sweet potato starch or sago starch is effective even when added in a small amount.

Examples 13 to 16 and Comparative Example 4 Sample No. 1 of Reference Example 1 was prepared by preparing bread using the dough method as follows.
, 3 and the amount added was varied according to a conventional method. At that time, a mixograph was used and the amount of water added that was preferable for forming the dough was set in advance. The evaluation is shown in Table 4.

<Composition> (Medium flour) Control strong wheat flour 70 parts Dry yeast 1 part Yeast food 0.1 part Water 42 parts (Real kneading) Strong wheat flour 30 29.5 28 25.5-19
α-Crosslinked starch-0,524,56,51,1 sand
6 Salt 2 Shortening 5 Skimmed milk powder 2 Water 24 All of them provide softness (according to a rheometer), but Comparative Example 4 has a small volume and feels lumpy. It's going to be around 1, which is unsightly.

(that's all) =29

Claims (1)

[Scope of Claims] (1) When producing bread, α-
0% cross-linked starch for raw material flour whose main ingredient is wheat flour
．． A method for producing bread, characterized by adding 5 to 10% by weight. (2) The method for producing breads according to claim (1), wherein the α-crosslinked starch has a swelling degree of 5 to 25. (3) The method for producing breads according to claim (1), wherein the amount of α-crosslinked starch added is 1 to 7% by weight. (4) The α-crosslinked starch has a degree of etherification (D.S.) of 0.
The bread according to claim (1), which is an alpha-ized crosslinked ether starch with a degree of esterification (D.S.) of 0.01 to 0.25 and/or a alpha-ized crosslinked ester starch with a degree of esterification (D.S.) of 0.01 to 0.25. manufacturing method. (5) The method for producing breads according to claim (4), wherein the pregelatinized crosslinked ether starch is a pregelatinized crosslinked hydroxypropyl starch, and the pregelatinized crosslinked ester starch is a pregelatinized crosslinked acetyl starch. (6) The production method according to any one of claims (1) to (6), wherein the raw material starch is potato starch, sweet potato starch, and/or sago starch.