JPH08107753A - Production of bread - Google Patents

Abstract

PURPOSE: To obtain a white bread with the crust color and hardness resembling those of crumbs, thus useful for e.g. sandwich, by incorporating a bread dough with each appropriate amount of a fermentable saccharide and highly saccharified reducing sugar to reduce the crust color and hardness of the surface of white bread. CONSTITUTION: A bread dough is incorporated with 2-3wt.% of a fermentable saccharide and 1-5wt.% of a highly saccharified reducing sugar (both based on wheat flour) to obtain the objective bread with sweetness, where bread yeast can be proliferated but caramel reaction and Maillard reaction are not induced during the baking process. It is preferable that the baking temperature be 170-190 deg.C and baking time 35-40min.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing breads, and more particularly to a method for manufacturing breads capable of reducing the coloring and hardness of the outer skin of bread.

[0002]

2. Description of the Related Art Conventionally, when bread is baked, the outer crust (hereinafter referred to as "crust") of the bread becomes brown and hard, and the inner portion of the bread (hereinafter referred to as "clam").
Becomes white, soft and elastic. That is,
Even with the same dough, crust and crumb in different fired states are formed due to differences in heat conduction and the like.

Such crust becomes brown due to the caramel reaction and the sugar-amino reaction due to the sugar contained in the bread dough and imparts a flavor. In particular, since bread has a large amount of bread dough, baking requires high temperature and long time, and the crust tends to be colored and hard. Furthermore, when bread is used for sandwiches and the like, crust is often cut and removed due to its color and hardness. This wastes the bread dough and causes a disadvantage that a crust cutting process and a cooling process therefor must be performed in the sandwich manufacturing process. Therefore, it is desired to reduce the coloring and hardness of crust in breads,
Further, especially in breads for sandwiches, it has been demanded to finish the color and hardness of crust close to crumb while maintaining other qualities as bread.

[0004] Therefore, an object of the present invention is to provide a method for producing breads which can reduce the coloration of crust while surely achieving baking as breads. Further, it is an object of the present invention to provide a method for producing breads, which can form a crust having a color and texture that are more comfortable than crumbs when using breads in a sandwich.

[0005]

[Means for Solving the Problems] In order to solve the above-mentioned problems, the present inventors have focused on the use of sugars that do not cause caramel reaction and Maillard reaction during baking in which crust is colored, and The present invention was completed by adjusting the amount of sugars required for fermentation and the amount of sugars required to impart flavor to bread. Furthermore, the invention was completed by adjusting the baking so that the heat of the crust surface can be suppressed and the heat can be surely conducted to the center of the bread.

That is, the invention according to claim 1 is a method for producing breads in which bread dough mainly comprising wheat flour, salt, water, and yeast is baked, and the bread dough contains fermentable sugars in an amount of 2% by weight based on the flour ( Hereinafter, simply referred to as%) or more and 3% or less, and 1% or more and 5% of high saccharified reducing sugars to flour.
The method for producing bread is characterized by containing the following. The invention according to claim 2 is the same as in claim 1, in an oven having a constant temperature at a temperature of 170 ° C. or higher and 190 ° C. or lower,
It is a process for producing breads, which is characterized by setting the baking time to 35 minutes or more and 40 minutes or less. The invention according to claim 3 is the bread dough according to claim 1 or 2, wherein the total amount of monoglycerin fatty acid ester and diglyceric acid fatty acid ester added is 15% or more and 25% or less. The method for producing bread is characterized by containing 5% or more and 9% or less of wheat flour.

Hereinafter, the present invention will be described in detail. The present invention is characterized by using a highly saccharified reducing sugar that can impart sweetness to bread, but does not cause the caramel reaction and the Maillard reaction that cause the coloration of crust.

In order to suppress the caramel reaction or Maillard reaction, it is necessary not to add sugars which are the elements of these reactions to the bread dough, but the sugars necessary for the growth of baker's yeast are necessary. It is also necessary to impart a sweetness to the bread. Therefore, in the present invention, in consideration of this point, fermentable sugars that can be used by yeast are used in an amount of 2% or more of flour 3
%, It is decided to use 1 to 5% of highly saccharified reducing sugars which are not used in yeast, are non-fermentable and do not generate Maillard reaction and the like, while sweetness can be imparted to bread. Therefore, the Maillard reaction and the caramel reaction can be suppressed even when the bread dough is sufficiently heated to conduct heat to the center. Therefore, in breads, the amount of bread dough and the cross-sectional area of the bread are large, and a sufficient amount of heat is supplied to achieve gelatinization of the starch in the central portion, so that a long baking time at high temperature is required. According to the method, it is possible to sufficiently heat the bread dough to the center, and to prevent the baked bread crust from being excessively colored and becoming hard.

Here, the highly saccharified reducing sugar is a small sugar obtained by decomposing starch with an enzyme, and is obtained by reducing the hydroxyl group at the reducing end of these small sugars, and has, for example, a starch syrup shape. It is a thing. In addition, fermentable sugars refer to sugars that yeast can consume as an energy source, and include sucrose, glucose, fructose, and the like.

When the amount of fermentable sugars is less than 2% based on wheat flour, sufficient swelling of bread dough cannot be obtained due to fermentation of yeast, and when it exceeds 3%, the sugars are colored by caramel reaction or Maillard reaction. Because it is a saccharide, the crust tends to be colored and tends to be hard.
Also, if the amount of highly saccharifying reducing sugars is less than 1% with respect to wheat flour, the sweetness is not sufficient, and if it exceeds 5%, it is too sweet as bread. Here, the loaf of bread refers to one in which a dough for bread is put in a box-shaped mold and baked, and there are square foods having a square cross section, British bread having a mountain-shaped baking upper part, pillow-shaped one loaf, and the like.

Further, by eliminating the cause of crust coloration as much as possible and controlling the firing temperature and firing time, it is possible to finish the crust color and hardness suitable for sandwiches. That is, when baking at a constant temperature, the baking temperature is preferably 170 to 190 ° C., and the baking time is preferably 35 to 40 minutes. If the baking temperature is lower than 170 ° C, the degree of coloring of the crust is small, but the crumbs are too soft due to insufficient heating of the whole bread.
This is because if the temperature is higher than 90 ° C., the crust becomes too colored and too hard, and the color and texture of the crust become unnatural. Similarly, when the baking time is shorter than 35 minutes, the degree of coloring of the crust is low, but the heating tends to be insufficient, and when it is longer than 40 minutes, the crust becomes too colored and too hard.

Further, when the baking temperature is controlled by the surface temperature of the bread crust, the surface temperature is finally 120 to 130.
It is preferable to bake so that the temperature becomes ℃. By baking the bread at a temperature within this range, it is possible to secure the crust color and the hardness of which the coloring can be sufficiently reduced for serving as a sandwich.

Further, by using an oil and fat (hereinafter referred to as an emulsified oil and fat) to which 15 to 25% of monoglyceride and diglyceride are added as an oil and fat, crispness of bread crumbs is imparted to maintain the slicing property.・
Can be improved. The blending ratio of this emulsified oil is
5-9% is preferable with respect to wheat flour. This is because if it is less than 5%, the effect of imparting good crispness is not exhibited, and if it exceeds 9%, the bread becomes too soft. The addition of this emulsified oil / fat does not affect the color and hardness of the crust.

[0014]

According to the invention of claim 1, a part of the fermentable sugars in the bread dough is used in place of the highly saccharified reducing sugars, and the amounts of the fermentable sugars and the highly saccharified reducing sugars in the bread dough are respectively changed. By setting the content in a certain range, it is possible to reduce the coloring and hardness of the bread crust after baking. Therefore, it is possible to prevent the crust from being excessively colored and becoming too hard depending on the firing conditions. According to the second aspect of the present invention, it is possible to bake bread having a crust of a color and hardness that is not uncomfortable with crumb under predetermined baking conditions. Therefore, the crust can be used for sandwiches without being cut and removed, waste of materials can be saved, and the crust can be cut and the cooling step for cutting can be omitted, which simplifies the process and shortens the process time. It can be shortened. According to the invention described in claim 3, by blending a predetermined amount of emulsified oil and fat, it is possible to impart crispness to the baked bread and to maintain / improve the slicing property. Therefore, it is possible to easily obtain a baked state which is excellent in texture and suitable for processing after baking while reducing the coloring and hardness of the crust.

[0015]

Embodiments Embodiments embodying the present invention will be described below. (Examples 1 and 2) In the following examples, the bread dough for sandwich bread prepared according to the formulation examples shown in the following table was baked at a constant baking time and baking temperature by changing the sugar composition ratio and the bread obtained was obtained. Therefore, the quality of the following test items was evaluated, and it was determined whether the sandwich could be used without removing the crust.

1. Preparation of bread dough Various doughs were prepared by the seeding method based on the following formulations. At this time, based on the breakdown of the liquid sugars in the dough shown in Table 1, bread doughs of the following Examples and Comparative Examples were obtained. The liquid sugar contains 75% of the sugar as a solid sugar.

[0017]

[0018]

[Table 1]

2. Baking of bread dough Each of the prepared bread dough was baked by heating for 38 minutes in an oven kept at a baking temperature of 170 ° C.

3. Evaluation of Crust of Bread Bread The evaluation of the crust of bread was carried out for the following test items for each example. (1) Burning color of crust The burning color of crust was evaluated by the Y value (reflectance) measured with a Minolta colorimeter. A reflectance of 48% or more was determined so that it could be used in a sandwich without removing the crust. The reason why it is set to 48% or more is to consider the difference from the color of crumbs. In the case of ordinary bread, the reflectance of the crust portion is 20 to 25% and the reflectance of the crumb portion is 65 to 75%. (2) Hardness of crust The hardness of the crust was obtained by slicing a baked bread and measuring the thickness of the crust of the exposed cross section with a ruler of 1/500. Similarly, those having a thickness of 2.2 mm or less were regarded as suitable. The reason why the thickness is 2.2 mm or less is in consideration of texture and appearance as a sandwich. It should be noted that the normal bread has a size of 2.0 or more and 2.4 mm or less. (3) Hardness of crust The hardness of the crust is IPC-134A manufactured by Aitechno Co., Ltd., and the crust portion (crust area 16 mm ×
The load when the disk-shaped body was pressed by 9 mm in the vertical direction of the crust at 50 mm and a thickness of 20 mm) was measured and evaluated as the crust hardness. The load range of 0.67 or more and 0.73 kgf was set as the conforming range. The hardness of the crust is set to the above range because if it is less than 0.67 kgf, the bread will be too soft and will be crushed when it is removed from the baking mold, or the slicing property will deteriorate. This is because it cannot be said that the texture of crust, which is a characteristic of bread, does not feel unnatural. For normal bread, the weight is 0.77 or more and 0.87 kgf.

(4) Comprehensive evaluation The evaluation of the crusts of the above (1) to (3) is comprehensively considered on the basis of the above-mentioned criteria, and the bread itself can be directly used for sandwiches without cutting and removing the crust. From the viewpoint of whether or not it was possible, it was evaluated in four levels. Evaluation content ◎ Good ○ Good Good △ Fair Not Good × Not Good

Regarding Examples 1 and 2 and Comparative Examples 1 to 3,
Table 2 shows the results of baking the bread and testing the above items.

[Table 2]

As is clear from the results of Table 2, Example 1
For and 2 a very light brown color and also a crust with a hardness suitable for sandwiches were obtained. In particular, Example 2
Since the proportion of highly saccharified reducing sugars was higher than in Example 1, the crust color was lighter and the crust was correspondingly softer. On the other hand, Comparative Examples 1 and 2
In, since there are many glucose-fructose liquid sugars that cause caramel reaction etc. with fermentable sugars, dark brown color is added, correspondingly, crust hardness also increases, and crust that should be removed to be used for sandwiches became. Furthermore, in Comparative Example 3, the color, thickness, and hardness of the crust all met the crust evaluation criteria, but the glucose fructose syrup was less than 1%, so the bread did not swell. Also, since it was too soft, it was evaluated as X in the comprehensive evaluation.

As described above, it was found that the highly saccharified reducing saccharides should be used together with the fermentable saccharides in a fixed ratio in order to reduce the coloration and hardness of the crust. In addition, since the quality evaluation was performed on whether or not it is suitable for sandwiches, for example, the one of Comparative Example 2 has a good crumb baking condition and should be provided as bread having reduced crust coloration. Was possible. In addition, although these Examples 2 were suitable for sandwiches under the conditions of a firing temperature of 170 ° C. and a firing time of 38 minutes, the firing state was good even at, for example, a firing time of 205 ° C. and a firing time of 38 minutes, and The bread can be provided with reduced coloring (see Comparative Example 8).

In these Examples and Comparative Examples, the emulsified oil and fat was used in an amount of 8% with respect to the wheat flour, but it did not affect the coloring and hardness of the crust, and the breadiness of the breads of Examples 1 and 2 was good. It contributes to the comprehensive evaluation of these examples by imparting the improvement of the slicing property.

(Examples 3 to 4) Next, a case where the baking time was examined using the same bread dough as in Example 2 will be described. First, bread dough having the same composition as in Example 2 was prepared by the seeding method, fermented, and baked in an oven at a temperature of 170 ° C. for 35 or 40 minutes to obtain breads of Example 3 and Example 4, respectively. As a control, doughs of the same composition were baked in an oven at a temperature of 170 ° C. for 30 minutes and 45 minutes to obtain breads of Comparative Examples 4 and 5. For these breads, the same test items as in Example 1 were tested,
The quality was evaluated. Table 3 shows the results.

[0027]

[Table 3]

As is apparent from Table 3, Example 3
Good crust colors could be obtained for 4 and 5. In addition, the crust thickness and hardness were good and the sandwich texture and appearance were not uncomfortable. However, the breads of Examples 3 and 4 were slightly softer in crust and slightly poor in slicing property as compared with Example 5, and thus were evaluated as ◯. On the other hand, in Comparative Example 4, the crust color was light, but the crumbs and crust were too soft, and were not suitable for sandwiches at all, and at the same time, were unsuitable as ordinary bread. Further, in Comparative Examples 5 and 6, due to long-time baking, a dark crust color was formed, and the crust also became hard and thick, which was somewhat unsuitable for sandwiches. However, the bread was in a sufficiently baked state as ordinary bread, and it was possible to provide bread having reduced crust coloration.

(Examples 6 to 7) Next, a case where the baking temperature was examined using the same bread dough as in Example 2 will be described. First, bread dough having the same composition as that of Example 2 was prepared by the seeding method, fermented, and baked at 175 ° C. and 190 ° C. for 38 minutes in an oven at a constant temperature to obtain breads of Examples 6 and 7. . Further, as a control, the dough of the same composition was baked at 160 ° C. and 205 ° C. for 38 minutes using an oven (fixed furnace) having a constant temperature similar to that of the examples, to obtain breads of Comparative Examples 8 and 9. . Example 1 for these breads
The same test items as above were tested, and the quality was evaluated. The results are shown in Table 4.

[0030]

[Table 4]

As is clear from this table, in Examples 6 and 7, good results were obtained with respect to the baking color and hardness of the crust, and the baking state of the bread itself was also good. It was Although the crust thickness of Example 7 was out of the conforming range, it did not feel uncomfortable with crumbs from the viewpoint of crust hardness, burn color, etc. Therefore, the quality was comprehensively evaluated as ⊚.

On the other hand, in the case of Comparative Example 7 in which the baking temperature was as low as 165 ° C., the color and thickness of the crust were good, but the quality was evaluated because the crust was too soft and the slicing property was poor. It was set as Δ. In the case of Comparative Example 8 where the baking temperature is as high as 205 ° C, the baking color, thickness, and hardness of the crust are not the same as those of the crumbs, and the quality is somewhat unsuitable for use as a sandwich. Rating △
And However, the bread of Comparative Example 8 was in a good baking state and could be provided as a bread having a reduced crust color.

As shown in Examples 1 to 5, in these Examples, good quality evaluation was obtained at a firing temperature of 170 ° C. and a firing time of 38 minutes. Therefore, it was found that when baking in an oven at a constant temperature, it does not feel uncomfortable with crumb in the range of 170 ° C. or higher and 190 ° C., and can be used for sandwiches without being removed.

(Examples 8 to 9) Next, the same dough as in Example 2 was used, and the firing conditions were changed in a variable temperature tunnel oven to set the crust surface temperature at the final stage of firing to various temperatures. The case of baking bread will be described. First,
A bread dough was prepared by the middle seed method with the same formulation as in Example 2,
After fermenting, the breads of Examples 8 and 9 were obtained by changing the temperature conditions within a certain baking time under the following conditions so that the final crust upper surface temperatures were 120 ° C and 130 ° C. In addition, as a control, the same crust dough was treated under the conditions shown below with the final crust top surface temperature of 100 ° C and 1
Baking was performed at 40 ° C. by changing the heating condition inside the tunnel and changing the temperature condition within a certain baking time, to obtain breads of Comparative Examples 9 and 10. With respect to these breads, the same test items as in Example 1 were tested, and the quality was evaluated. The results are shown in Table 5. The crust surface temperature at the final firing was measured by mounting a temperature sensor on the inner surface of the baking mold lid and using the temperature of the inner surface of the lid as the crust upper surface temperature.

Example Firing conditions (all steps 38 minutes) 8 (final crust temperature 120 ° C.) 220 ° C., 10 minutes → remaining heat approximately 23 minutes → 170 ° C., approximately 5 minutes 9 (130 ° C. same) 220 ° C., 10 minutes → Remaining heat about 19 minutes → 170 ℃, about 9 minutes Comparative Example 9 (final crust temperature 100 ℃) 220 ℃, 10 minutes → Residual heat about 25 minutes → 170 ℃, about 3 minutes 10 (140 ℃) 220 ℃, 10 minutes → Residual heat Approx. 16 minutes → 170 ° C, Approx. 12 minutes In the above residual heat state, the amount of heat from the oven was not positively supplied as radiant heat, but the atmospheric temperature in the oven was about 180 ° C.

[0036]

[Table 5]

As is apparent from this table, good crust color and hardness were obtained in Examples 8 and 9 having final crust temperatures of 120 ° C and 130 ° C. In addition, in Example 9, although the crust had a little thickness, the crust hardness and color, and further, the overall baking state were good,
The overall quality evaluation was ◎. On the other hand, in Comparative Examples 9 and 10, the final crust temperature was 100.
When the temperature was set to ℃, the whole bread was soft and the baking condition was not good, and when the temperature was set to 140 ° C., the baking condition of the crumb was good, but the crust color, thickness,
The hardness was somewhat unsuitable for use in sandwiches as they were. However, in Comparative Example 10, it was possible to provide bread having a light crust color.

As described above, in all of these examples, bread having no discomfort in color and texture between the crust and the crumbs was obtained, and the bread can be directly used for sandwich without removing the crust. It was In addition, Comparative Example 2,
Nos. 5, 6, 8 and 10 could not be used as they were for sandwiches as they were, but the crust color could be reduced while maintaining the burning state of the crumb, and the excessive hardening of the crust was prevented. We were able to. Therefore, it was found that under the conditions of these comparative examples also in other than the examples, it is possible to easily prevent excessive coloring and hardening of the crust in ordinary bread while reliably achieving baking as bread. .

[Brief description of drawings]

FIG. 1 is a diagram showing a method of measuring hardness of crust in Examples and Comparative Examples.

Claims (3)

[Claims] 1. A method for manufacturing breads, which comprises baking bread dough consisting mainly of wheat flour, salt, water, and yeast, wherein the bread dough contains fermentable sugars in an amount of 2% by weight or more and 3% by weight or less based on the flour, and a highly saccharified reducing sugar. To 1% by weight or more and 5% by weight or less of wheat flour. 2. The method for producing breads according to claim 1, wherein the baking time is 35 minutes or more and 40 minutes or less at a temperature of 170 ° C. or more and 190 ° C. or less in an oven having a constant temperature. 3. The bread dough according to claim 1 or 2, wherein the total amount of monoglycerin fatty acid ester and diglyceric acid fatty acid ester added is 15% by weight or more and 25% by weight or less, and 5% by weight of wheat flour is added. % Or more and 9% by weight or less is contained in the bread.