JPH08308472A - Improvement of buffering property in production of bread and agent therefor - Google Patents

Abstract

PURPOSE: To prevent excessive lowering of pH of bread dough by adding natural calcium and/or baked calcium to bread dough. CONSTITUTION: Natural calcium and/or baked calcium in an amount of about 50-500ppm, or 0.01-10% in the case of using whey powder, etc., as a raw material is added to 100 pts.wt. of wheat flour. The natural calcium may be obtained from shell, eggshell or bone and 10 pts.wt. of natural calcium and/or baked calcium is mixed with about 0.1-10 pts.wt. of a basic material and may be added to the bread dough.

Description

Detailed Description of the Invention

[0001]

The present invention relates to natural calcium and / or
Alternatively, the present invention relates to a system for improving buffer capacity in bread making by using calcined calcium. According to the present invention, it is possible to further widen the allowable range of the bread fermentation process, and a material without further buffer capacity. It has a buffering ability and can be used for bread making.

[0002]

2. Description of the Related Art Conventionally, in a bread making and fermentation process, the pH of bread dough immediately after kneading is close to 6, but the pH decreases with the start of fermentation. This is due to the action of protic acid bacteria (mainly lactic acid bacteria) in flour and yeast cake, the generation of carbonic acid by the dissolution of carbon dioxide gas produced by yeast in water, and the formation of inorganic acids from the ammonium salts in yeast food. It is a thing.
If the pH of the bread dough is excessively lowered, it will be over-fermented and the acid and offensive odors will be strong, and the productivity and flavor of the dough will be impaired. Therefore, in order to suppress an excessive decrease in the pH of bread dough, the buffering capacity of skim milk powder is often used. This buffer capacity is important when mass-producing bread.

However, heretofore, no example has been known in which the development of a sufficiently satisfactory buffering agent for bread-making has been successful.

[0004]

DISCLOSURE OF THE INVENTION Like the prior art,
By using skim milk powder as a raw material for bread making, it is possible to expand the allowable range of the fermentation process to some extent. But,
The present invention aims to improve the buffer capacity when it is necessary to further widen the allowable range due to the production process. It is another object of the present invention to improve the buffering ability even when using a material such as whey powder that does not have much buffering ability and is not suitable for bread making, so that it can be used for bread making.

[0005]

[Means for Solving the Problems] In order to achieve the above object, the present invention has conducted various studies and found that naturally derived calcium such as shellfish calcium and calcined calcium improves the buffering capacity in a general baking process. Not only does it improve and improve bread-making properties, but it also significantly buffers even when using materials that do not have or have a low buffering capacity, such as whey flour, which has become widely used in recent years, as bread ingredients. It was completed based on this new finding, which was a useful new finding for improving performance.

The buffering capacity improving agent in the bread according to the present invention is, in addition to natural calcium obtained from shells, natural calcium obtained from egg shells and bones, and calcined calcium obtained by baking this (or others) as an active ingredient. It will be as.

The buffering capacity improver according to the present invention may further contain a basic substance in addition to the above-mentioned calcium. As the basic substance, organic or inorganic basic substances are widely used, for example, calcium salts, potassium salts and / or sodium salts are used. The mixing ratio is
It is preferable that the amount of calcium is 0.1 to 10 parts with respect to 10 parts of calcium described above, but it is not limited to this range.

Non-limiting examples of calcium salts include: calcium chloride, calcium carbonate,
Calcium phosphate, calcium hydroxide, calcium sulfate, acidic calcium pyrophosphate, calcium citrate,
Calcium glycerophosphate, calcium gluconate, calcium lactate and others.

Non-limiting examples of sodium salts and potassium salts include the following: potassium carbonate, dipotassium phosphate, tripotassium phosphate, sodium carbonate, disodium phosphate, trisodium phosphate, brine and others. .

The buffering capacity improver according to the present invention can be improved in buffering capacity by blending it with a bread ingredient and baking it according to a conventional method. For example, in the case of using a normal bread ingredient, it is possible to further improve the buffering capacity and significantly improve the bread-making property, and also when using a material having no or low buffering ability as the bread ingredient. , It can be recovered and the buffer capacity can be greatly increased.

[0011] In the case of ordinary bread composition, if the present buffer capacity improver is added in an amount of 50 to 500 ppm with respect to 100 parts by weight of wheat flour, the buffer capacity can be improved and the bread-making property can be improved. Further, in the case of bread blending using a raw material (for example, whey powder) having no buffering capacity or having a buffering capacity inferior to that of skim milk or the like, the buffering capacity improver is added to 100 parts by weight of wheat flour. By blending the content of 01 to 10%, the buffering capacity can be sufficiently recovered and further improved.

The buffering capacity improving method according to the present invention can be used in all bread making methods. Therefore, for example, it can be used in any bread making method such as a no-time method, a straight method, a medium seed method, an overnight method, a low temperature and long time method, a frozen dough method, and a refrigerated dough method. The buffering capacity improver may be added at once or dividedly in several times. For example, in the case of the medium seed method, it may be added to the dough separately at the time of medium seeding and during the main kneading.

Bread raw materials which are said to have inferior buffering capacity to skim milk powder include whey powder, whey protein, whey protein concentrate (drying of liquid obtained by concentrating whey and separating crystalline lactose). Processed product: WPC), whey protein isolate (an undenatured whey protein that is separated to a higher purity than WPC, and has a further reduced ash content, fat content, and carbohydrate content: WPI).

Hereinafter, embodiments of the present invention will be described.

[0015]

Example 1 Bread dough was kneaded by the straight method with the basic raw material formulations shown in Table 1 below.

[0016]

[Table 1]

(1) A dough prepared by mixing the above basic raw materials (2 parts by weight of skim milk powder with 100 parts by weight of wheat flour). (2) Whey powder 20 instead of skim milk powder containing the basic ingredients
Bread dough prepared by using g (compounding 100 parts by weight of wheat flour with 2 parts by weight of whey powder). (3) In place of only the whey powder having the composition of (2), whey powder containing 0.6% of natural calcium obtained from shellfish (2 parts by weight of the whey powder is mixed with 100 parts by weight of the wheat flour). The dough to be used. (4) Bread dough prepared by using whey powder containing 0.9% of natural calcium instead of whey powder containing 0.6% of natural calcium obtained from the shell of (3) . (5) Bread dough obtained by adding 1 mg of natural calcium obtained from shellfish to the above basic raw material formulation (compounding 100 ppm of shell calcium with 100 parts by weight of wheat flour).

The dough (1) prepared and kneaded as above
Regarding (4), its pH was measured every 0.5 hours, and the results shown in FIG. 1 were obtained. As is clear from the results, the bread dough using whey powder has a faster pH decrease than the bread dough using skim milk powder, but when 0.9% of calcium derived from shellfish is added, it is almost the same as skim milk powder. It was demonstrated that the buffer capacity was equivalent.

[0019]

[Example 2] The bread doughs (1) and (5) prepared as described above were subjected to a bread making process according to the bread making process shown in Table 2 below, in which the pH of the bread dough was adjusted by mixing, fermentation, bench time, The measurement was performed after the completion of each process of the proof, and the results shown in Table 3 below were obtained.

[0020]

[Table 2]

[0021]

[Table 3]

As is clear from the results, it was shown that the addition of calcium derived from shellfish to skim milk powder increases the buffering capacity as compared with skim milk powder alone.

[0023]

EFFECTS OF THE INVENTION According to the present invention, the use of calcium can significantly increase the buffering capacity in bread making and improve the bread making ability. Since this buffering capacity improving action is extremely excellent, it is possible to impart to pancakes a buffering capacity equal to or higher than that of skim milk powder even when a raw material having a low buffering capacity such as whey powder is used.

The calcium agent is used in a small amount, and does not have any adverse effect on the flavor and texture of the resulting bread product.

[Brief description of drawings]

FIG. 1 shows the pH measurement results of various bread dough.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mikiji Shigematsu 1-26-11 Midori, Sumida-ku, Tokyo Meiji Dairy Co., Ltd. Ryogoku Office

Claims (6)

[Claims] 1. Improving the buffering capacity in bread making, which comprises natural calcium obtained from shellfish, egg shell and / or bone, and calcium selected from calcined calcium obtained by baking natural calcium. Agent. 2. The buffer capacity improver according to claim 1, further comprising a basic substance. 3. The buffer capacity improver according to claim 2, wherein the basic substance is a calcium salt, a potassium salt and / or a sodium salt. 4. A common bread formulation, wherein the buffer capacity improver according to any one of claims 1 to 3 is added to flour 1
A bread-making method comprising improving the bread-making property by blending 50 to 500 ppm with respect to 00 parts by weight. 5. In a bread composition using a raw material having a poor buffering capacity, the buffering capacity improver according to any one of claims 1 to 3 is added in an amount of 0.01 to 10 relative to 100 parts by weight of wheat flour.
% To improve the buffer capacity. 6. The method according to claim 5, wherein the raw material having a poor buffer capacity is whey powder, whey protein, whey protein concentrate (WPC), and / or whey protein isolate (WPI). .