JPH08173013A - Quality improving agent for bread and method for making bread using the same - Google Patents

Abstract

PURPOSE: To obtain a quality improving agent capable of imparting a sufficient volume to bread without harming bread flavor by adding a wheat active gluten and a surfactant to a pectin or the pectin and gums, and further adding cystine and/or ascorble acid. CONSTITUTION: This quality improving agent comprises adding a wheat active gluten and a surfactant to a pection or the pectin and gums and further adding L-cystine and/or ascorbic acid. Even a small amount of adding the pectin and the wheat active gluten enables to btain a sufficient bread volume and to reinforce dietary fibers by the pectin.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a bread quality improving agent and a method for producing bread using the same.
The present invention relates to a novel quality improver for breads and a method for producing the same, in which pectin and wheat active gluten, an emulsifier, and a dough strengthening agent such as L-cystine and L-ascorbic acid are used in combination.

[0002]

2. Description of the Related Art Generally, in the production of breads, food additives called quality improvers are used. For example, L-ascorbic acid or L-
-It is widely practiced to add dough strengtheners such as cystine as an alternative to potassium bromate.

However, when the above-mentioned L-ascorbic acid or L-cystine is added as a dough-strengthening agent, the breads obtained are not always sufficient in terms of quality, and the secondary effect of adding these is Can not be expected.

Therefore, the use of pectin or wheat activated gluten as a bread quality improving agent in place of the above-mentioned dough strengthening agent has been studied.

Pectin is a natural additive (additive other than chemically synthesized products) extracted from citrus fruits, apples and the like,
By using this as a quality improving agent, it functions as a dough strengthening agent, and not only a volume increasing effect can be expected, but also a secondary effect that dietary fiber is strengthened can be expected at the same time.

On the other hand, wheat active gluten is a protein contained in wheat flour and is widely used in bread products because of its effect in bread making.

[0007]

By the way, in the medium dough method which is widely used in large-scale machine-made bread,
It is common to add and knead the class of improving agents at the stage of middle seeds, and when pectin or wheat active gluten is used as a quality improving agent, it is naturally possible to add and knead at the stage of middle seeds.

However, according to the experiments by the present inventor,
It was found that adding and kneading the pectin alone to the medium seed resulted in bread having an insufficient volume. This was the same result whether the pectin was high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin).

On the other hand, in the case of flour-activated gluten, it is generally known that the bread volume can be improved by adding a certain amount by the function of a dough strengthening agent.

Therefore, in order to secure the volume of bread, some effect can be obtained by adding a large amount of pectin or wheat active gluten. In fact, the ratio of pectin to wheat flour is about 2% to 3% by weight. Although a bread volume comparable to that of the conventional quality improver can be obtained by the addition in the above, the deterioration of the flavor due to the addition of a large amount of pectin or wheat active gluten is inevitable in this case. For example, when the amount of wheat active gluten added is increased, the taste of bread is slightly impaired, and the bread flavor also becomes dull.

Therefore, the present invention has been proposed in view of the above-mentioned conventional circumstances, and it is possible to obtain a sufficient bread volume even with a small amount of pectin or wheat active gluten added, and further It is an object of the present invention to provide a quality improving agent for breads that can be expected to have the following effects, and further to provide a method for producing breads.

[0012]

Means for Solving the Problems The present inventor has made various studies aiming at application of pectin and wheat active gluten to a method for producing breads. As a result, by combining pectin and wheat active gluten with a dough strengthening agent, specifically cystine, ascorbic acid, and gums, sufficient bread volume can be obtained even if the amount of pectin or wheat active gluten added is small. It was concluded that it is possible to secure the above-mentioned effects and to expect a secondary effect of strengthening dietary fiber by pectin.

The present invention has been completed based on these findings. That is, the bread quality improving agent of the present invention is characterized by adding wheat active gluten and an emulsifier to pectin or pectin and gums, and further adding at least one of cystine and ascorbic acid. It is a thing.

Further, the method for producing breads of the present invention is to improve the quality of breads by adding wheat active gluten and an emulsifier and at least one of cystine or ascorbic acid to pectin or pectin and gums. It is characterized in that the agent is added and kneaded to bread dough containing wheat flour as a main ingredient at the stage of medium seeding or final kneading, and then the bread dough is baked by a conventional method.

Pectin is an edible plant, and is a high molecular polysaccharide obtained by extracting water from citrus fruits or apples and purifying it. All green ground plants contain pectin and together with cellulose make up the structure of fruits and vegetables.

The food grade pectin is mainly composed of partially methylated polygalacturonic acid, and usually has different properties depending on the degree of esterification (content of methoxy group) and the degree of polymerization.

High ester (HE) or high methoxyl (HM) pectin has a high proportion of methylated carboxyl groups and the rest is in the form of free acid or its ammonium salt, potassium salt, calcium salt, sodium salt. Exists.

Low methoxyl pectin (LM pectin)
Is pectin having 50% or less of all carboxyl groups in the form of methyl ester. Generally, LM pectin is produced by treating HM pectin under mildly acidic or alkaline conditions.

In the present invention, all types of pectin can be used regardless of the degree of esterification. That is, both HM pectin and LM pectin can be used, and those derived from citrus fruits and apples can also be used.

The amount of pectin added is preferably 0.2% by weight to 2.0% by weight based on the flour.
It is more preferable to set it to 0.5% by weight to 1.0% by weight. If the amount of pectin added is too large, the flavor of the resulting bread may be adversely affected. However, if the amount of pectin added is too small, a sufficient volume cannot be secured.

In the present invention, wheat active gluten, an emulsifier, cystine (L-cystine), ascorbic acid (L-ascorbic acid), and gums are added in addition to the pectin.

Here, the amount of wheat active gluten added is preferably 0.2% by weight to 4.0% by weight, and more preferably 0.5% by weight to 2.0% by weight, based on the flour. More preferable.

Therefore, the blending amount of wheat active gluten in the quality improving agent is 100 parts by weight of pectin,
It means 10 parts by weight to 2000 parts by weight.

As the emulsifier, monoglycerin fatty acid ester, diacetyl tartaric acid ester, sucrose fatty acid ester having HLB of 11 or more and the like are used, and the addition amount thereof is 0.05% by weight to 0.5% by weight with respect to the wheat flour, preferably 0.
It is set to 1% by weight to 0.3% by weight. The compounding amount of the emulsifier in the quality improving agent is 2. with respect to 100 parts by weight of pectin.
5 to 250 parts by weight.

The amount of cystine or ascorbic acid added is preferably 0.0005% by weight to 0.02% by weight with respect to the wheat flour, and particularly 0.002% by weight to 0.01% by weight when cystine is used. %, And when ascorbic acid is used, it is more preferably 0.001 to 0.01% by weight.

Therefore, the content of cystine or ascorbic acid in the quality improving agent is preferably 0.025 to 10 parts by weight per 100 parts by weight of pectin.

The amount of gum added is preferably 0.002% by weight to 0.02% by weight, more preferably 0.005% by weight to 0.01% by weight, based on the flour. . Therefore, the blending amount of gums in the quality improving agent is 0.1 part by weight to 10 parts by weight with respect to 100 parts by weight of pectin.

Examples of gums include gum arabic, guar gum, locust bean gum, xanthan gum, tamarind seed gum, karaya gum and the like, and xanthan gum is effective in view of its volume increasing effect.

The present invention can be applied to any of the medium seed dough method and the direct kneading dough method, and the addition timing thereof does not matter. For example, when applied to the medium dough method, pectin and wheat active gluten, an emulsifier, and further cystine, ascorbic acid, and a bread quality improving agent containing any of gums are added to the bread dough at the intermediate stage. It may be kneaded or may be added to the dough at this stage.

In addition to the above bread quality improving agents, yeast food ingredients (ammonium chloride, calcium sulfate, calcium carbonate, calcium dihydrogen phosphate, etc.)
Alternatively, enzymes (α-amylase, glucoamylase, protease, cellulase, hemicellulase, lipoxygenase, etc.) can be used in combination. In this case, the baking color, volume, and texture of the bread can be improved.

[0031]

[Action] The effect of pectin has been theoretically established in jams, jellies, fruit drinks, etc., but there are many unclear points in its application to breads. Is.

The present invention is intended to optimize the application of pectin and wheat active gluten to the production of breads.

That is, in the present invention, pectin, wheat active gluten, further cystine, or ascorbic acid and gums synergistically function as a dough strengthening agent,
Bread volume is secured even if the amount of pectin or wheat active gluten used is small. At this time, the addition amounts of pectin and wheat active gluten can be suppressed as compared with the case where they are used alone, so that the flavor of bread is not impaired.

In particular, the use of pectin brings about a secondary effect, specifically, the dietary fiber is strengthened.

[0035]

EXAMPLES Examples to which the present invention is applied will be described below in detail with reference to specific experimental results.

Blending of quality improver Various gluten preparations (gluten preparations A to
D) was prepared.

[0037]

[Table 1]

Experimental Example 1 In this experimental example, the gluten preparation was added in the medium seed or the final kneading in the standard seeding method. The composition and process in this baking test are as shown in Table 2, and the results are shown in Table 3.

[0039]

[Table 2]

[0040]

[Table 3]

In each case, with a small amount of gluten added, results equal to or higher than those of the conventional method (when gluten was added alone and the amount added was set large) were obtained.

Experimental Example 2 In this Experimental Example, the effect was examined by changing the amount of the gluten preparation added when the seed was added. Table 4 shows the composition and process in this bread making test, and the results are shown in Table 5.

It should be noted that, in the raw material of the present dough, the actual amount of the upper sucrose, salt, shortening and skimmed milk powder was corrected to be decreased as compared with the comparative example due to the gradual increase in the amount of water charged. The same applies to the formulations in the following experimental examples.

[0044]

[Table 4]

[0045]

[Table 5]

The bread volume is almost constant irrespective of the added amount of the gluten preparation, but the aging property remarkably improves as the added amount of the gluten preparation increases.

Experimental Example 3 In this Experimental Example, the kind of the gluten preparation was changed, and this was added as an intermediate seed, and the effect was investigated. Table 6 shows the composition and process in this bread making test, and the results are shown in Table 7.

[0048]

[Table 6]

[0049]

[Table 7]

From the common sense, it can be considered that the water absorption of a normal gluten preparation is increased by about 1/2 of that of the gluten preparation. Then, 2% of gluten formulation
Since the total water absorption of those added is considered to be 64%, the increase in water absorption in this experimental example can be considered to be 4.5%. When the water absorption rate increases by about 4.5%, the resistance and workability of the dough are usually deteriorated, but the samples corresponding to the examples have no problem in workability and volume.
Better results in aging. In particular, the gluten preparation D was good in aging property.

Experimental Example 4 In this Experimental Example, the kind of the gluten preparation was changed, and the gluten preparation was added by kneading, and the effect was examined. Table 8 shows the composition and process in this bread making test, and the results are shown in Table 9.

[0052]

[Table 8]

[0053]

[Table 9]

In each case, with a small amount of gluten added, a volume close to that of the conventional method (when gluten was added alone and the amount added was set large) was obtained, but in terms of aging, gluten preparation D Is a good result, and the aging properties of the gluten preparations A and B were slightly inferior.

Experimental Example 5 In this Experimental Example, comparison was made with the case where pectin, wheat active gluten, cystine and ascorbic acid were used alone. The composition and process in this bread making test are as shown in Table 10, and the results are shown in Table 11.

[0056]

[Table 10]

[0057]

[Table 11]

It is clear from Table 11 that the superiority of the gluten preparation to which the present invention is applied is superior.

Experimental Example 6 This experimental example is an example in which various enzymes are used in combination. The enzymes used in combination in this example are amylase, protease, cellulase, and hemicellulase, and the combination when amylase is used together, the steps are shown in Table 12, Table 13, the results are shown in Table 14, and the combination when protease is used together, The process is shown in Table 15 and Table 1.
6, the results are shown in Table 17, the combination and the steps when cellulase is used in combination, the steps are shown in Tables 18 and 19, the results are shown in Table 20, and the combination and the steps when hemicellulase is used in combination are the steps 21 and 22,
The results are shown in Table 23, respectively.

[0060]

[Table 12]

[0061]

[Table 13]

[0062]

[Table 14]

[0063]

[Table 15]

[0064]

[Table 16]

[0065]

[Table 17]

[0066]

[Table 18]

[0067]

[Table 19]

[0068]

[Table 20]

[0069]

[Table 21]

[0070]

[Table 22]

[0071]

[Table 23]

As the general effects of the enzymes, it was recognized that the physical properties of the dough were improved, the aging property of the bread was improved, the mouth dryness was improved, the flavor of the bread was improved, the moistness of the crust was improved, and the like.

In the case of α-amylase, an improvement in baking color was mentioned in addition to the above-mentioned effects, and in the case of cellulase and hemicellulase, improvement in pan volume was observed in addition to the above-mentioned effects. It was

[0074]

As is clear from the above description, according to the present invention, it is possible to obtain a sufficient bread volume even with a small amount of added wheat active gluten or pectin, and also in terms of aging property. It is possible to obtain excellent breads. In addition, a secondary effect of addition of pectin or wheat active gluten, such as strengthening of dietary fiber, can be expected.

Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display area A21D 2/26 2/28

Claims (11)

[Claims] 1. A quality improving agent for breads, wherein wheat active gluten and an emulsifier are added to pectin or pectin and gums, and at least one of cystine and ascorbic acid is further added. 2. The amount of wheat active gluten added is pectin 1.
The quality improver for breads according to claim 1, which is 10 to 2000 parts by weight with respect to 00 parts by weight. 3. The emulsifier is at least one selected from monoglycerin fatty acid ester, diacetyl tartaric acid ester, and sucrose fatty acid ester having HLB of 11 or more,
The quality improver for breads according to claim 1, wherein the amount added is 2.5 parts by weight to 250 parts by weight with respect to 100 parts by weight of pectin. 4. The quality improver for breads according to claim 1, wherein the amount of gums added is 0.1 to 10 parts by weight per 100 parts by weight of pectin. 5. The bread according to claim 1, wherein the added amount of at least one of cystine and ascorbic acid is 0.025 to 10 parts by weight with respect to 100 parts by weight of pectin. Quality improver. 6. A wheat flour-based quality improving agent obtained by adding at least one of wheat active gluten and an emulsifier and cystine or ascorbic acid to pectin or pectin and gums when producing breads. A method for producing breads, which comprises adding and kneading the dough to bread, and then baking the bread dough by a conventional method. 7. The amount of pectin added is 0.
It is 2 weight% -2.0 weight%, The manufacturing method of the breads of Claim 6 characterized by the above-mentioned. 8. The method for producing breads according to claim 6, wherein the amount of wheat active gluten added is 0.2% by weight to 4.0% by weight based on the flour. 9. The amount of the emulsifier added is 0.0 with respect to the flour.
It is 5 weight% -0.5 weight%, The manufacturing method of the breads of Claim 6 characterized by the above-mentioned. 10. The addition amount of gums is 0.
It is 002 weight% -0.02 weight%, The manufacturing method of the breads of Claim 6 characterized by the above-mentioned. 11. The addition amount of at least one of cystine and ascorbic acid is 0.000 with respect to wheat flour.
It is 5 weight% -0.02 weight%, The manufacturing method of the breads of Claim 6 characterized by the above-mentioned.