JPH08256670A - Bread dough improver and bread dough improvement using the same - Google Patents

Abstract

PURPOSE: To prevent ageing of bread and deterioration of taste of bread by specifying pH of bread dough before baking. CONSTITUTION: Bread dough before baking is adjusted to have a pH at 4.0-4.9, preferably 4.4-4.8. Preferably, the pH is adjusted by using an acid (acetic acid or succinic acid, etc.) addable to food as a principal component of the bread dough improver, and is also effective for increasing moisture absorption and volume of the bread.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dough improving agent and a bread dough improving method, and more specifically, it is used in the production of bread dough to increase the water absorption rate and volume of the dough,
The present invention relates to a bread dough improving agent and a bread dough improving method which prevent aging of bread and deterioration of bread flavor.

[0002]

2. Description of the Related Art Conventionally, in bread dough or a baking method, a method of blending an emulsifier formulation or modified starch having high water absorption is used for the purpose of increasing the volume of the product or improving the yield during baking. There is. These methods secondarily add the function of the auxiliary material to the flour by mixing the auxiliary material with the flour, and do not bring out the original function of the flour material. Also, bromate (potassium bromate) was used as a dough improver to increase the volume of bread and improve the physical properties of the dough, but the use of bromate was prohibited, so an alternative method for improving bread was developed. Is required.

In general, puffed foods such as bread and other bakery products are produced by mixing cereal flour such as wheat flour with water, fats and oils and other auxiliary materials and utilizing fermentation of yeast, lactic acid bacteria and the like. At that time, the dough is appropriately aged by fermentation, and the pH of the dough is about 5 to 5.5 before baking. By heating the dough thus prepared, the intended puffed food can be produced. For example, in the case of bread, the bread dough swells in the sickle and the bread is baked due to the vaporization of water in the dough and the carbon dioxide produced by the yeast fermentation.

[0004]

DISCLOSURE OF THE INVENTION The present invention increases the water absorption rate and volume of the dough by deriving the original function of the flour material without relying on the additive function of the additive, thereby increasing the aging of bread and bread. It is intended to provide a bread dough improving agent and a bread dough improving method for preventing a decrease in flavor.

[0005]

DISCLOSURE OF THE INVENTION As a result of earnest research in view of such circumstances, the present inventors have found that the above problems can be solved by adjusting the pH of bread dough before baking to a certain value, and the present invention has been made. Was completed. That is, the first aspect of the present invention is a bread dough improving agent containing an acid that can be used in foods, and the second aspect of the present invention is that the pH before baking the dough is 4.0 to 4.
The content of the bread dough improving method is characterized by adjusting to 9.

[0006] According to the experience of the present inventors, when making breads of various blends, there is a slight difference in the blends (for example, the amount of yeast and the amount of eggs, skimmed milk powder having a buffering action such as milk), and the fermentation time. Although there are some differences, they are generally as follows. For example, in the case of blending bread with the medium seed method, the pH is around 5.6 when mixing the medium seed, around pH 5.2 after the completion of the intermediate seed, and around pH 5.3 after the proofing. The pH of the straight method bread mix is around 5.4 after proofing, and it seems that the pH becomes slightly higher at each fermentation stage as the mix becomes richer for both medium and straight methods. Further, in the frozen dough method in which a larger amount of yeast is used than in the conventional method, the pH after mixing is lower than that of the conventional method by 0.2 place, but since fermentation is hardly taken, the pH after proofing is almost the same as that after mixing. In the case of sourdough, the pH of the fermented seeds is around 3.8, but after proofing, that is, before baking, the pH is 5.0 or higher. In any case, the dough pH after proofing, that is, before baking, is 5
There is nothing below.

In the present invention, the bread dough is mainly made of wheat flour, to which water and the like are added, and further fats, sugars, dairy products,
Raw materials such as eggs, emulsions, yeast foods, various enzymes, various emulsifiers, etc. are added as necessary, with or without the addition of baker's yeast, a general dough obtained through a kneading process. Or donut dough, pie dough, pizza dough,
Include hot cake dough, sponge cake dough, crepe dough, dumpling dough, etc. Furthermore, grains other than wheat flour, such as rye, oats, barley, and sunflower seeds, are mixed in addition to the above raw materials.

The acid used in the present invention may be any acid that can be added to foods, and examples thereof include hydrochloric acid, acetic acid, citric acid, succinic acid, lactic acid and malic acid, which may be used alone or in combination. The above is mixed and used. The bread dough improving agent of the present invention contains the acid as it is or as a main component, which is appropriately diluted with water or the like. It is also possible to add an emulsifier, an enzyme and the like to form a paste. Examples of the emulsifier used in the present invention include diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearyl organic acid ester and salts thereof. These are used alone or in combination of two or more. The amount of emulsifier used is 0.02 to 3% by weight
In the range of less than 0.02% by weight, the effect is insufficient and 3
If it exceeds the weight percentage, the adverse effect such as deterioration of the flavor of bread will occur.

The pH of the bread dough before baking is 4.0 to 4.9.
As a method of adjusting within the range of, the method of adding the bread dough improver to the flour during mixing, previously added the dough improver to the water phase part of the emulsified product to be added as a sub-material, and added in the form of an emulsified product. It is possible to use one method or a combination of two or more methods such as the method described above and the method of blowing an acid gas into the flour itself.

The amount of bread dough improving agent and the amount of acid added and used are
Depending on the type of acid used and the mix of the target dough, the pH of the dough just before baking is 4.0 to 4.
9, preferably an amount sufficient to be adjusted within the range of 4.4 to 4.8. If the pH is lower than 4.0, the sourness of the bread will become too strong after baking and the commercial value will decrease. Also pH
When the value is higher than 4.9, the specific volume does not appear at the time of bread making, and there is no feeling of volume and the texture becomes poor.

[0011]

EXAMPLES The present invention will now be described based on examples, but the present invention is not limited to these. In the following examples, acetic acid (special grade reagent) was used as the acid.
And lactic acid as an emulsifier, diacetyl tartaric acid monoglyceride (hereinafter, DATEM, trade name Poem W10, manufactured by Riken Vitamin Co., Ltd.), sucrose fatty acid ester (hereinafter, SE,
Product name S-1670, manufactured by Mitsubishi Kasei Foods Co., Ltd.) was used.

In the bread-making test, a dough composition shown in Table 1 and a butter roll composition shown in Table 3 were prepared under the conditions shown below, and the bread dough was subjected to a normal bread-making test. Was usually subjected to a bread making test and a frozen dough test. Usually, red yeast was used for the bread making test, and green yeast (both manufactured by Kanegafuchi Chemical Industry Co., Ltd.) was used for the frozen dough test. A straight method was used for both bread making methods. Frozen dough is frozen and stored in a freezer at -30 ° C for 2 weeks, and the frozen dough is thawed.
Final fermentation was performed in a proofer (38 ° C., humidity 80%) and then calcined. The resulting bread was evaluated for specific volume, internal phase and texture.

The specific volume is measured by the rapeseed substitution method.
The specific volume was repeated 3 times for each bread (one set of 3), that is, for 36 breads in total, the average of 3 portions was taken as the specific volume. The pH of the dough was measured by inserting an electrode of a pH meter directly into the swollen dough after proofing (at the end of final fermentation). The average of the values obtained by measuring at three different places was taken as the dough pH. The internal phase of the bread was visually evaluated in three levels. The flavor and texture were evaluated by a sensory test by 15 panelists.

The composition and form of the dough improving agent or additive are shown below. Dough improvers 1 and 2 were obtained by diluting acetic acid and lactic acid into 5% solutions with distilled water, and these were added when the dough was prepared. DATEM was added to 60 ° C hot water and stirred to obtain a 50% by weight hydrate product (hereinafter, DAT
This is referred to as EM gel), and it was added at the time of making the dough so that the content of the powder was 1% by weight (0.5% by weight of the powder as an emulsifier). SE was added to cold water with stirring, gradually heated to 60 ° C., and then cooled to obtain 10% by weight of SE gel (hereinafter,
SE gel), which was added at the time of making the dough so that it was 5% by weight with respect to the flour (0.5% by weight with respect to the flour as an emulsifier). As the dough improving agent 3, 100 g of DATEM was added to 300 g of a 10% acetic acid solution whose temperature was adjusted to 60 ° C. and stirred to obtain a hydrate, which was cooled in a refrigerator.

The bread making method will be described below. (Normal dough baking process, straight bread mixing method) * Mixing: low speed 1 minute, medium speed 1 minute, high speed 5 minutes,
Add oil and fat and mix for 1 minute at low speed, 1 minute at medium speed, 5 minutes at high speed (kneading temperature: 26 ° C) * Fermentation: 30 ° C, 80 minutes * Floor time: 15 minutes * Splitting: 400g * Molding: Moulder One loaf molding * Fermentation: Fermentation inside proofer (38 ° C, humidity 80%) * Firing: 200 ° C, 20 minutes

(Regular dough baking process, butter roll mixing straight method) * Mixing: low speed 3 minutes, medium speed 2 minutes, high speed 1 minute,
Add oil and fat and mix for 2 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed (kneading temperature: 26 ° C) * Fermentation: 30 ° C, 80 minutes * Floor time: 15 minutes * Division: 50g * Molding: for butter rolls Molded in Moulder * Fermentation: Fermentation in proof (38 ° C, humidity 80%) * Firing: 200 ° C, 10 minutes

(Frozen dough baking process, butter roll mixing straight method) * Mixing: low speed 3 minutes, medium speed 2 minutes, high speed 1 minute,
Add fats and oils and mix at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 1 minute (kneading temperature: 20 ° C) * Fermentation: ─── * Floor time: ─── * Split: 50g * Molding: Butter roll moulder Molded in * Frozen: -30 ° C, 2 weeks * Thawed: Thawed in proofer (30 ° C, humidity 60%) for 45 minutes * Fermentation: Fermented in proofer (38 ° C, humidity 80%) * Firing: 200 ° C, 10 Minute

Table 1 shows the composition of the bread dough, Table 2 shows the results of the bread baking evaluation, Table 3 shows the composition of the butter roll dough, Table 4 shows the butter roll baking evaluation results, and Table 4 of the frozen dough butter. Table 5 shows the bread-making evaluation results of the rolls.

[0019]

[Table 1]

Note) 1) As the yeast, 50 g of red yeast (trade name) manufactured by Kanegafuchi Chemical Industry Co., Ltd. was used. 2) The water absorption was adjusted to be constant with the powder. 3) As the fat and oil, kneaded margarine (trade name: Nova 11) manufactured by Kanegafuchi Chemical Industry Co., Ltd. was used.

[0021]

[Table 2] Internal phase: ×; Rough, ○; Normal, ◎; Good

As a result of Table 2, in the lean dough system containing bread, by adjusting the pH of the dough, bread with a good internal phase having a large specific volume was obtained (B, C, F, G, H). It was also confirmed that the specific volume could be further increased by using the emulsifier together (F, G). Although the flavor of bread seems to have a strong sourness from an image, the sourness is not particularly felt even with a lean mixture in this system, it has the same flavor as A, which is a control, and the specific volume is large, so The feeling was light and good. In addition, with I, the pH was as low as 3.72, and the proofing was also very slow, which had a large effect on yeast, the specific volume of bread was small, and the flavor was also sour. Furthermore, in J, the pH was 5.12, which was lower than in A, but the evaluation of bread was equivalent to A.

[0023]

[Table 3]

Note) 1) As the yeast, 60 g of red yeast (trade name) manufactured by Kanegafuchi Chemical Industry Co., Ltd. was used. 100 in () is the amount of green yeast (trade name) manufactured by Kaneka Fuchi Chemical Industry Co., Ltd. in frozen dough. 2) The water absorption was adjusted to be constant with the powder. 3) As the fat and oil, kneaded margarine (trade name: Nova 11) manufactured by Kanegafuchi Chemical Industry Co., Ltd. was used.

[0025]

[Table 4] Internal phase: ×; Rough, ○; Normal, ◎; Good

[0026]

[Table 5] Internal phase: ×; Rough, ○; Normal, ◎; Good

From the results shown in Tables 4 and 5, the p-value of the dough can be improved even in the rich butter roll formulation, as in the case of the bread formulation.
The specific volume increased by adjusting H (B, C, F,
G). The specific volume could be further increased by using the emulsifier together (F, G). The evaluation of bread was the same as that of control A.

[0028]

As described above, according to the present invention, it is possible to solve various problems in the case of making bread normally or using frozen dough. Especially in the baking industry these days, cost reduction, bread quality improvement, distribution and work efficiency,
Considering various problems such as chronic labor shortage, the demand for frozen dough is expected to greatly increase in the future, as it will contribute to the significant reduction of these problems. In the present invention, the pH of the dough is improved by adding an improving agent having an acid as a main component or by treating with an acid.
By adjusting to a specific value, these various problems are solved, and these various problems are dramatically solved by using an emulsifying agent in combination with the improving agent, which contributes to the bakery industry of the present invention. Is very large.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Masaharu Seguchi 276, 4 Hiwao Kinohata, Uji City, Kyoto Prefecture

Claims (4)

[Claims] 1. A bread dough improving agent containing an acid usable as a food as a main component. 2. The bread dough improving agent according to claim 1, further comprising an emulsifier. 3. The pH of the dough before baking is 4.0 to 4.
A method for improving bread dough, which comprises adjusting to 9. 4. The pH of the bread dough is adjusted by adding the bread dough improving agent according to claim 1 or 2.
The dough improving method described.