JPH0528093B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD The present invention relates to a method for producing breads that are crispy and have a light texture. "Prior Art and its Problems" In recent years, there has been a trend toward preferring breads that are crispy (easy to chew), have a light texture, and melt well in the mouth. Known methods for producing such chewy bread include increasing the amount of fats, eggs, etc. added, and using a refrigerated dough method. However, oils and fats such as shot toning,
In the method of increasing the amount of eggs added, it is necessary to use a larger amount of eggs than usual, which increases the cost of making bread and also makes it higher in calories than usual. In recent years, with the trend toward low-calorie foods, the high-calorie breads mentioned above are going against the times. In addition, in order to produce chewy bread using the refrigerated dough method, equipment costs such as a refrigerator and a cold storage room are required, leading to an increase in bread manufacturing costs. On the other hand, the present inventors have discovered that by adding a lipase agent to the bread dough, saquibread with a sufficient texture can be obtained. However, when lipase agents are added, the volume of the bread decreases, the elasticity of bread crumbs becomes weaker, the bread tends to become thinner when toasted, and a new problem arises: the texture becomes sticky in the mouth. A point occurred. ``Object of the Invention'' An object of the present invention is to provide a method for producing bread that is capable of producing chewy bread without significantly increasing the cost of producing bread or increasing calories. . "Structure of the Invention" The method for producing bread according to the present invention is characterized by adding a lipase agent, vital gluten, and lecithin to bread dough, followed by fermentation and baking. As described above, in the present invention, by adding vital gluten and lecithin together with a lipase agent, the above-mentioned problems caused by the addition of a lipase agent can be solved, while the product has a crispy texture, a light texture, and a texture that melts in the mouth. Can make good bread. That is, by adding vital gluten, the amount of gluten increases, making the dough stronger and increasing the gas retention capacity, so it is possible to prevent the bread from losing volume due to the addition of the reversing agent. Additionally, by adding lecithin, the elasticity of the crumb becomes stronger and the stickiness of the texture becomes weaker, so it is possible to reduce the decrease in the elasticity of bread crumbs and the stickiness of the texture caused by the addition of lipase agents. can. Although the mechanism of action of the lipase agent, vital gluten, and lecithin in the present invention is not clear,
It seems that there is some interaction between the fat in bread dough and gluten. In addition, the present invention
A great effect can be obtained especially for bread using toning. In a preferred embodiment of the present invention, 10 to 10 parts of the lipase agent is added to 100 parts by weight of wheat flour for bread dough.
Add 5000 ppm, 0.1 to 5 parts by weight of vital gluten, and 0.01 to 1 part by weight of lecithin. If the amount of lipase agent added is less than the above range, there will be a problem that you will not be able to obtain crispy bread, and if it is more than the above range, the volume of the bread will be insufficient.
A problem arises in that the texture becomes sticky. Furthermore, if the amount of vital gluten added is less than the above range, there will be a problem that the volume of the bread will be insufficient, and if it is more than the above range, there will be a problem that the texture of the bread will be hard. Furthermore, if the amount of lecithin added is less than the above range, the elasticity of the bread crumbs will be weak and the texture will be sticky. The problem arises that the sex is too strong. "Examples of the Invention" Example 1 and Comparative Examples 1, 2, 3, 4 Bread was manufactured by the dough method using the composition and process conditions shown in Table 1 (Example 1). Also, remove the lipase agent, vital gluten, and lecithin from the formulation in Table 1, and reduce the amount of water added during main kneading to 1.
% reduction (Comparative Example 1), one in which only reverse agent was added in the formulation shown in Table 1 (Comparative Example 2),
A product in which only vital gluten was added to the formulation in Table 1 (Comparative Example 3) and a product in which only lecithin was added to the formulation in Table 1 (Comparative Example 4) were produced in the same manner as above. In Table 1, the lipase agent used is "Talipase" (trade name, manufactured by Tanabe Pharmaceutical Co., Ltd.,
10,000 units/g), the vital gluten is "A-Glu K" (trade name, manufactured by Ezaki Glico Co., Ltd.), and the lecithin is soybean lecithin "Lesion P".
(trade name, manufactured by Riken Vitamin Co., Ltd.). Table 2 shows the results of a sensory test performed by 10 panelists on each loaf of bread thus produced. In addition, in Table 2, ◎ is good, ○ is average, ×
indicates something bad. In this case, "melt in the mouth" was evaluated as good if it had a texture that melted in the mouth, and bad if it felt like a lump in the mouth. Regarding the "tooth feel", those with a crunchy texture were evaluated as good, and those that were difficult to chew were evaluated as poor. Furthermore, regarding "stickiness", those that did not stick in the mouth were considered good, and those that were sticky in the mouth were judged as poor. On the other hand, Table 2 also shows the specific volume (in ml/g), which is measured in one loaf of 350 g of dough and serves as an indicator of volume loss.

【table】

【table】

[Table] Thus, Example 1 had a crisper texture and a lighter texture than Comparative Examples 1, 3, and 4. Moreover, Comparative Example 2 was inferior in terms of stickiness and specific volume. The bread of Example 1 also had a white inner hue. Example 2, Comparative Examples 5, 6, 7, 8 British bread was produced by the straight method using the formulation and process conditions shown in Table 3 (Example 2). Also, remove lipase agent, vital gluten, and lecithin from the formulation in Table 3, and reduce the amount of water added during main kneading by 2.
% reduction (Comparative Example 5), one in which only the lipase agent was added in the formulation shown in Table 3 (Comparative Example 6),
A product in which only vital gluten was added to the formulation in Table 3 (Comparative Example 7) and a product in which only lecithin was added to the formulation in Table 3 (Comparative Example 8) were produced in the same manner as above. In addition, in Table 3, the lipase agents used,
Vital gluten and lecithin are as shown in Table 1. For each English loaf thus produced, 10
Table 4 shows the results of a sensory test conducted by a panel of names. Note that the evaluation was performed in the same manner as in Table 2.

【table】

【table】

[Table] Thus, Example 2 had a crisper texture and a lighter texture than Comparative Examples 5, 7, and 8. Moreover, Comparative Example 6 was inferior in terms of stickiness and specific volume. Example 3, Comparative Examples 9, 10, 11, 12 Sweet bread was manufactured by the sweetened dough method using the composition and process conditions shown in Table 5 (Example 3). Also, remove the lipase agent, vital gluten, and lecithin from the formulation in Table 5, and reduce the amount of water added during main kneading to 1.
% reduction (Comparative Example 9), one in which only the lipase agent was added in the formulation shown in Table 5 (Comparative Example 10),
A product in which only vital gluten was added in the formulation shown in Table 5 (Comparative Example 11) and a product in which only lecithin was added in the formulation in Table 5 (Comparative Example 12) were produced in the same manner as above. In addition, in Table 5, the lipase agents used,
Vital gluten and lecithin are as shown in Table 1. Table 6 shows the results of a sensory test performed by 10 panelists on each of the sweet breads produced in this way. Note that the evaluation was performed in the same manner as in Table 2.

【table】

[Table] Thus, Example 3 had a crisper texture and a lighter texture than Comparative Examples 9, 11, and 12. Furthermore, Comparative Example 10 was inferior in terms of stickiness and specific volume. In addition, the bread of Example 3 also had a white inner hue. "Effects of the Invention" As explained above, according to the present invention, by adding a lipase agent, vital gluten, and lecithin to bread dough, it is possible to produce bread that has a crispy texture and a light texture. Also,
There is no loss of volume, and the crumb elasticity is almost the same as that of conventional bread.

Claims (1)

[Scope of Claims] 1. A method for producing bread, which comprises adding a lipase agent, vital gluten, and lecithin to bread dough, followed by fermentation and baking. 2. In claim 1, 10 to 10 parts of a lipase agent is added to 100 parts by weight of wheat flour for bread dough.
5000ppm, vital gluten 0.1 to 5 parts by weight, and lecithin 0.01 to 1 part by weight are added.