JPS59175845A - Bread improved in softness - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to bread with improved softness, and more particularly to bread with significantly improved softness that contains pregelatinized starch such as wheat flour.

Conventionally, known methods for imparting softness to bread include increasing the fermentation time of bread dough, increasing the amount of water added to bread dough, and adding an emulsifier mainly composed of monoglycerides. However, when it comes to ways to increase fermentation time, in today's mass production systems, there are often fixed fermentation times for bread dough.
Therefore, changing the fermentation time is difficult in terms of the production process. The method of increasing the amount of water added causes the dough to adhere to manufacturing equipment during the production process due to the increase in moisture in the dough, which not only causes a decrease in work efficiency but also often has a negative effect on the product. Furthermore, the addition of an emulsifier is widely used because it is easy to obtain soft bread. There are two known methods of adding emulsifiers: one is to directly add monoglycerides, and the other is to use an emulsifier oil prepared by adding monoglyceride or the like to fats and oils. However, in this method of adding an emulsifier, if the amount added is increased in order to impart softness to bread products71), there is a problem that the flavor of the bread decreases and the workability decreases due to stickiness of the bread dough. Thus, the use of emulsifier-containing fats and oils in breads is actually limited to breads with a small amount of fats and oils added, and is not suitable for butter rolls, sweet rolls, Danish pastries, etc. that contain a large amount of fats and oils.

In view of these circumstances, the inventors of the present invention have conducted extensive research in an attempt to resolve these problems, and have found that all of the above drawbacks have been overcome by containing a certain amount of pregelatinized starch made from wheat flour, corn, and potatoes. The present invention was achieved based on the discovery that

That is, the present invention includes a bread containing at least 2 parts by weight of pregelatinized starch made from wheat flour, corn, and potatoes based on 100 parts by weight of wheat flour.

As the pregelatinized starch used in the present invention, those made from wheat flour, corn, potatoes, etc. are preferably used singly or in combination, and among them, those made from wheat flour have not only softness but also flavor. It shows good results in terms of appearance and appearance, and is also excellent in water absorption. The pregelatinized starch of the present invention may be in either powder or paste form, but powdered pregelatinized starch is preferred since it does not require a gelatinization step.

In the present invention, at least 2 parts by weight of pregelatinized starch made from wheat flour is added to 100 parts by weight of wheat flour. If the amount is less than 2 parts by weight, there is not a sufficient amount of softness, which is the objective of the present application. Not only the softness but also the flavor of the product bread,
The content that is satisfactory in terms of appearance is in the range of 4 to 45 parts by weight, and the more preferable content is in the range of 4 to 15 parts by weight. On the other hand, pregelatinized starch made from corn or potato gives suitable results in a range of 6 to 40 parts by weight, more preferably in a range of 15 to 35 parts by weight.

In the present invention, the pregelatinized starch may be added by an all-in mix method in which it is blended with ingredients for dough formulation, or it may be added in the form of a mixture with oil or fat, for example. In the case of a mixture with fats and oils, 5 to 20 parts by weight of pregelatinized starch to 5 to 20 parts by weight of fats and oils.
It is preferable to mix 80 parts by weight. If the amount of pregelatinized starch exceeds the above range, the oil and fat content will be too low and it will be difficult to obtain a homogeneous mixture. On the other hand, if the amount decreases, the amount of pregelatinized starch added by adding an appropriate amount of fat/oil mixture will decrease, making it difficult to obtain a satisfyingly soft bread. As the fats and oils, refined animal hydrogenated oils, refined vegetable oils, refined vegetable hydrogenated oils, etc. are used.
When the fat or oil is liquid, a homogeneous fat or oil mixture can be obtained by mixing 70 to 20 parts by weight of pregelatinized starch to 30 to 80 parts by weight of the fat or oil. The mixture further contains a coloring agent,
Flavors and the like can also be added.

The present invention will be explained below based on experimental examples.

Example α made from wheat flour, corn, potatoes, and rice
A bread making test was conducted using modified starch. The results obtained are shown in Table 1. The bread composition, test conditions, and equipment used are as follows.

"Bread combination" Wheat flour 100 (parts by weight) Pregelatinized starch 0-100 Sugar 12 Salt 1.8 Shortening 15 Yeast 3 Yeast food 0.1 added Water 8
44 whole eggs 15 skimmed milk powder
2 *Additional water was adjusted to approximately the same hardness based on the hardness when using 15 parts by weight of shortening and 44 parts by weight of added water.

``Test conditions'' Mixing All ingredients except shortening were put into a mixer bowl, and 7" of pregelatinized dough was added. Satoshi. Mixing time was 11 minutes at low speed.

Fermentation time: 60 minutes/28°C Divide/Form The fermented dough was divided into 40 g pieces and formed into butter rolls.

Incubation time: 50 minutes/38°C Baking time: 10 minutes/200°C “Equipment used” Mixer Manufactured by Hinayo Kogyo Co., Ltd. All-purpose mixer 5
DM Sawa Fermentation Room Electric egg machine made by Koshiji Shokai Co., Ltd.
Kyodo Electric Co., Ltd. Newly manufactured automatic foil oven (
Electric heating pot manufactured by Fujisawa Manufacturing Co., Ltd. (1) “Consolid D” Degree of gelatinization: 100, manufactured by Nihon Nosan Kogyo Co., Ltd. (2) “Consolid S” (3) “
Consolid F” 〃 〃(4)
"α-Ace" In Table 1, product evaluation was performed in accordance with the following: Softness Measured using a combination meter manufactured by Chiyoda Seisakusho Co., Ltd.

◎: The load required to push down bread 1c1n is 50g
Less than or equal to ○: 100g or less △: 150g or less Off-taste and odor ×: Appearance with strong off-taste and odor ○: Appearance after firing is the best! \It is maintained and does not deform.

△: Poor appearance after baking (shrinkage/deformation ×: Significant shrinkage/deformation of appearance after baking) From the results in Table 1, the effects of pregelatinized starch due to differences in raw materials are Converted starch showed the best results. When using potato or corn as the raw material, it is inferior in terms of water absorption (amount of added water) and product evaluation compared to when using wheat flour as the raw material. On the other hand, when using rice as the raw material In this case, the water absorbency (amount of added water) and product evaluation are even worse, and the adhesiveness is strong, causing problems such as adhesion to equipment during the manufacturing process.

EXAMPLE A bread making test was conducted using the pregelatinized starch of the present invention and a conventional fat and oil containing an emulsifier. Table 2 shows the results obtained.

"Bread combination" (all parts by weight) 70 liters // // 20 / liter
l IQ /l /l
67 1 1tt l
-/l 〃20 /l //
44 tt/l "Test conditions" Migging time Low speed 11 minutes Fermentation time 60 minutes Divide amount 4 oy Incubation time 50 minutes/38°C Baking time 8 minutes/200°C Table 2 In Table 2, evaluation is based on the following criteria The dough is sticky ○: There is no problem in the bread making process. △: There is some stickiness, but it is not a problem in the bread making process. Based on the same standards as in Table 1 for softness.

A sensory test was conducted using a comparison test method for the flavor of the product; ◎: Liked, ○: Slightly liked △: Disliked, ×: Disliked As is clear from Table 2, the pregelatinized starch of the present invention By adding , the amount of water added to the bread formulation can be increased without causing problems such as stickiness during the bread making process, and the amount of porium in the baked bread product can also be increased, making it possible to obtain extremely soft bread products. It can be used for bread in the same way as margarine or shortening, but the all-in mix method is preferable for mixing evenly.

The type of bread is not particularly limited, but it is effective for Danish pastries, sweet rolls, sweet breads, butter rolls, etc., which require particularly softness.

Hereinafter, the present invention will be explained in more detail based on Examples and Comparative Examples.

Example 1, Comparative Example 1 "Blend of Gui-1-Role" Wheat flour 100 (parts by weight) Sand
Sugar 25 servings Salt
1.5 Margarine 10 Wheat flour pregelatinized flour 10 Yeast 4 Yeast food 0.1 addition Water
55 Whole Eggs 20 All ingredients except margarine were put into a mixer bowl and mixed. When the dough came together, margarine was added and mixing was completed at a predetermined dough state and dough temperature of 28°C.

Next, the obtained dough was subjected to primary fermentation (90 minutes/28
Once the dough has reached the desired state, it is divided and shaped, and the second fermentation is carried out in a foil pan (50 minutes/38°C).
) and baked in an oven at 200°C.

For comparison, the same operation as above was carried out except that margarine containing an emulsifier was used instead of margarine and 45 parts by weight of added water was used.

Observe the fabric properties and product characteristics of the obtained product,
A comprehensive evaluation was conducted. The results are shown in Table 3.

Example 2, Comparative Example 2 "Blend of Danish pastry" Wheat flour 100 (parts by weight) Sand
Sugar 15 Salt 1.5 Margarine 10 Pregelatinized wheat flour 10 Yeast 5 addition Water 65 Whole egg 10 Skim milk powder 2 0-Ruin fat 50 Add all ingredients except roll-in fat to a mixer bowl, Perform mixing to fully develop the dough,
The dough temperature was raised to 25°C and the dough was fermented for 30 minutes at 28°C. After fermentation, cool the dough to 5°C in the freezer.
Wrap the roll-in fat in the cooled dough and fold it in thirds into two
The mixture was rotated and left to rest again in the refrigerator at 3 to 5°C for 30 minutes.

Next, after folding once in three, the prescribed molding is performed, and the molded dough is fermented using a proofing machine (50 minutes/35°C) for 20 minutes.
Baked in an oven at 0°C.

For comparison, the same operation as in Section 2 was repeated except that the emulsifier-containing margarine used in Comparative Example 1 was used instead of margarine, and the amount of water added was 50 parts by weight.

Table 3 shows the physical properties of the fabric, product characteristics, and overall evaluation of the obtained product.

Example 3, Comparative Example 3 "Bread composition" (parts by weight) Medium seeds Kneaded wheat flour 70 30 sand
Sugar −5 Salt −2 Margarine −6 Flour pregelatinized ηden −
5 East 3
−Yeast food
0.1 = Added water 40 29 Skimmed milk powder -2 ``Process'' Mixing medium mixture Low speed 2 minutes, medium speed 1 minute Kneading temperature 24
．． 5°C Fermentation time for the dough: 4 hours Main mixing: 2 minutes each on low, medium, and high speeds, 2 minutes each on low, medium, and high speeds after adding fat and oil Temperature: 28°C Floor time: 15 minutes Pliers time: 20 minutes hoisting B 50 minutes/38
Bread was manufactured using the recipe and process described in "°C baking 35 minutes/215°C".

On the other hand, for comparison, the margarine was replaced with the emulsifier-containing margarine used in Comparative Example 1, and the amount of water added in the main kneading was changed to 2.
Bread was obtained in the same manner as above except that the amount was changed to 4 parts by weight.

Table 3 shows the physical properties of the fabric, product characteristics, and overall evaluation.

"Dough physical properties" Dough elasticity O: No difference from normal bread dough △: Less elasticity and more stickiness than normal bread dough Dough extensibility ◎: Molder and reverse sheeter machines were used When the dough spreads well - Normal "Product characteristics" Volume Divide the bread dough into 135g pieces using the AACC method, put them in a designated case and let them rise in a foil, and when the top of the bread sticks out from the case two times, put it in the oven. , Bake at 215°C for 15 minutes. After cooling the bread, measure the volume using rapeseed seeds.

Softness Same as in Experimental Example 1 Volume same as in MW Experimental Example 1 Expressed as specific volume of product (volume after firing ÷ weight after firing); ◎: over 5.3 ○: 5.0~ 5.3 Internal phase ○: The texture inside the bread is rough and even. ×: The texture inside the bread is rough and uneven. In the mouth (becomes lump-like △: strong off-taste and odor) or becomes lump-like in the mouth and is difficult to eat Next, Table 4 shows the sweet rolls and breads obtained in the Examples and Comparative Examples. showed deterioration over time.

Table 4 In Table 4, the smaller the number, the softer it is, and the unit is the load i (g) required to push down the bread by 1 tM.

The bread product was stored in a plastic bag at 20°C, and the inner layer was cut to a predetermined thickness of 1.8 (7) and measured. The measuring device used was a Baker's combination meter manufactured by Chiyoda Seisakusho Co., Ltd.

As described in Section 2, according to the present invention, by incorporating pregelatinized starch into bread, the amount of added water in the bread formulation can be increased, the volume of bread products after baking can be increased, and bread products can be made softer. In addition, bread products with excellent texture and flavor can be provided. In addition, there are no problems in the manufacturing process such as a decrease in work efficiency due to an increase in added water, and its usefulness is extremely high.

patent applicant Kanebuchi Chemical Industry Co., Ltd. 22

Claims (1)

[Claims] ■. Bread with improved softness, which contains pregelatinized starch made from at least one material selected from wheat flour, corn, and potatoes. 2. The bread according to claim 1, wherein the pregelatinized starch is wheat flour. 3. The bread according to claim 2, which contains at least 2 parts by weight per 100 parts by weight of wheat flour. 4. The bread according to claim 3, wherein the bread content is 4 to 45 parts by weight per 100 parts by weight of wheat flour. 5. The bread according to claim 4, which contains 4 to 15 parts by weight per 100 parts by weight of wheat flour. 6. The bread according to claim 1, wherein the pregelatinized starch is corn, potato, or a mixture thereof. 7. The bread according to claim 6, wherein the bread content is 6 to 40 parts by weight per 100 parts by weight of wheat flour. 8. The bread according to claim 7, which contains 15 to 35 parts by weight per 100 parts by weight of wheat flour.