JPH0670670A - Production of dietary fiber-containing breads, composition for bread production and improver for bread production - Google Patents

Abstract

PURPOSE:To obtain a dietary fiber-containing bread having excellent appearance, inner phase and texture and a large volume without reduction in qualities by blending grain with dietary fibers, an oxidant, an amylase agent, gluten and an emulsifying agent. CONSTITUTION:Grain (e.g. glutinous flour) is uniformly blended with dietary fibers (e.g. pine fibers), an oxidant (e.g. L-ascorbic acid), an amylase agent (e.g. alpha-amylase), gluten (e.g. active gluten powder) and an emulsifying agent (e.g. lecithin) to give a composition (premix) for making bread. The blend is mixed with yeast, water and egg to give bread dough, which is formed and roasted to give the objective dietary fiber-containing bread having excellent appearance, inner phase and texture and a large volume without reduction in qualities.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing breads containing dietary fiber, a composition for baking, and a bread improving agent.

[0002]

2. Description of the Related Art With the recent diversification of eating habits, various foods containing dietary fiber have been put on the market for the purpose of increasing the intake of dietary fiber. It has been reported.

[0003]

However, breads obtained by adding dietary fiber inevitably suffer from a decrease in volume, a heavy texture on the palate, and a non-uniform thickness of the inner phase film, which is inevitable. However, when the improvement was strongly demanded, it was the actual situation that it was not possible to obtain breads with dietary fiber which were sufficiently satisfactory.

In this situation, the present inventor has conducted various studies to provide breads with excellent quality of dietary fiber, and as a result, four components of oxidant, amylase agent, gluten and emulsifier were added together with dietary fiber. It has been found that extremely good results can be obtained by the addition and combination use, and the present invention has been completed.

[0005]

[Means for Solving the Problems] That is, the present invention is a method for producing bread containing dietary fiber, which comprises adding and blending dietary fiber, an oxidizing agent, an amylase agent, gluten and an emulsifier to cereals to make bread. And cereals, dietary fiber, oxidants,
Amylase agent, gluten and emulsifier-containing composition for bread, oxidizing agent, amylase agent,
It is a bread improver composed of gluten and an emulsifier.

The cereal flours in the present invention include wheat flour,
Cereal flours such as rye flour are appropriately selected and used according to the intended bread type.

The dietary fiber used in the present invention is preferably water-soluble dietary fiber, regardless of its type.
In particular, water-soluble indigestible dextrin and polysaccharides such as pine fiber and polydextrose are preferred. Further, the addition amount thereof is preferably 1 to 30% by weight, particularly 10 to 20% by weight based on the flour.

Examples of the oxidizing agent include L-ascorbic acid, potassium bromate, cystine, etc. Among them, L-ascorbic acid and salts thereof are preferably used.
Further, the addition amount thereof is preferably 100 to 500 ppm, particularly preferably 200 to 400 ppm based on the flour.

As the amylase agent, for example, α-amylase can be mentioned as a preferable one, and the addition amount thereof is 200 to 600 U, particularly 300 to 500 U relative to the flours.
Is preferred.

As the gluten, for example, active gluten powder is mentioned as a preferable one, and the addition amount thereof is preferably 1 to 5% by weight, particularly 2 to 4% by weight based on the flour.

Examples of the emulsifier include lecithin, glycerin fatty acid ester, sucrose fatty acid ester, diacetyl tartaric acid monoglyceride and the like. Among them, lecithin,
It is preferable to use three kinds of diacetyl tartaric acid monoglyceride and sucrose fatty acid ester in combination, and the addition amount thereof is 0.3 to 2.0% by weight, particularly 0.5 to 1.5% by weight based on the flour.
Is preferred.

The present invention comprises the above-mentioned 6 components of flour, dietary fiber, oxidizing agent, amylase agent, gluten and emulsifying agent or 4 components of oxidizing agent, amylase agent, gluten and emulsifying agent, which are further added to these. When calcium stearyl lactate is added and blended, it is more excellent in quality improvement. In that case, it is preferable that the amount of calcium stearyl lactate added is 0.1 to 1.0% by weight, particularly 0.3 to 0.5% by weight, based on the flour.

Further, as other optional components, those which are usually used in bread making such as sugar, salt, pregelatinized starch, skim milk powder, etc. are appropriately added and blended.

In the present invention, a bread-making improving agent or a bread-making composition is obtained by uniformly mixing the above-mentioned 4 components or 6 ingredients, and the above-mentioned respective components or the bread-making improving agent or Breads containing dietary fiber are obtained by making bread using the composition according to a conventional method.

[0015]

The present invention will be further described with reference to the following examples.

Examples 1 to 3 The ingredients shown in Table 1 were uniformly mixed to obtain a bread-making composition (premix), and then each of these compositions 10
Yeast, water, and eggs in the amounts shown in Table 2 were added to 0 part by weight, and bread was made according to the process conditions shown in Table 3 to obtain burger buns.

Comparative Examples 1 to 4 The components shown in Table 1 were uniformly mixed to obtain bread-making compositions (premixes), and then the compositions 10
Yeast, water, and eggs in the amounts shown in Table 2 were added to 0 part by weight, and bread was made according to the process conditions shown in Table 3 to obtain burger buns.

Test Example Table 4 shows the results of the quality evaluation of the appearance, internal phase, and texture of each Burger bun obtained in Examples 1 to 3 and Comparative Examples 1 to 4 and the volume measurement. .

The quality evaluation is shown by an average value of 10 pieces in accordance with the evaluation criteria shown in Table 5.

[0020]

[Table 1]

[0021]

[Table 2]

[0022]

[Table 3]

[0023]

[Table 4]

[0024]

[Table 5] (Evaluation Criteria) Appearance: 4 ... Smoothness of the epidermis is good, smooth 3 ... Slightly stretches of the epidermis is smooth, 2 ... Slightly lacking in the growth of the epidermis, somewhat Roughness 1 ・ ・ ・ Lack of growth of epidermis, roughness Internal phase: 4 ・ ・ ・ Inner phase film is thin and uniform 3 ・ ・ ・ Inner phase film is slightly thin and uniform 2 ・ ・ ・ Inner phase film is slightly thick Unevenness 1 ... Inner phase film is thick and uneven texture: 4 ... Soft and pleasant texture 3 ... Slightly soft and pleasant texture 2 ... Slightly heavy texture Poor texture 1 ... with a heavy mouth feel

From the above results, the oxidizer, along with dietary fiber,
It is indispensable to add and use four components of an amylase agent, gluten and an emulsifier, and it is clear that the quality of breads containing dietary fiber is deteriorated even if any one of them is omitted.

[0026]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce breads having a large volume, which are excellent in appearance, internal phase, and texture, without causing quality deterioration.

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Claims (3)

[Claims] 1. A method for producing bread containing dietary fiber, which comprises adding and blending dietary fiber, an oxidizing agent, an amylase agent, gluten and an emulsifier to cereal flour to make bread. 2. A bread-making composition comprising cereal flour, dietary fiber, an oxidizing agent, an amylase agent, gluten and an emulsifier. 3. A bread improver comprising an oxidizing agent, an amylase agent, gluten and an emulsifier.