JPS59220146A - Production of frozen bread dough - 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 a method for manufacturing frozen bread dough that is molded and proofed and can withstand long-term frozen storage by preventing a series of freezing failure phenomena that occur in frozen dough.

Frozen bread dough that has been shaped and frozen has the advantage that it can be distributed to users as frozen dough and that users can easily bake it into fresh bread. Destruction of the three-dimensional membrane structure of gluten due to the growth of ice crystals, freezing denaturation of the gluten protein itself, and the influence of reduced glutathione leaking from damaged yeast.
The dough becomes spoiled, the sudashi is uneven throughout, the membrane is thick, and the specific volume and area are insufficient.

On the other hand, we usually use methods such as rapid freezing, passing through the maximum ice crystal formation zone in a short time to produce uniform and fine crystals, preventing the growth of ice crystals, or using potassium bromate or ascorbic acid. A method has been taken to prevent the effects of reduced glutathione by adding oxidizing agents such as oxidizing agents. However, the above-mentioned method does not produce a sufficiently satisfactory effect, and it has not been possible to produce bread with sufficient specific volume and excellent sudashi. In addition, increasing the amount of sugar, which is said to be effective against yeast freezing damage, is also an effective method to prevent dough from spoiling, but if you add too much sugar,
It has a strong sweet taste and cannot be applied to bread with a small amount of added sugar. Frozen bread dough that is subjected to proofing after thawing is on the market, but frozen dough that has already been formed and proofed, which is very convenient for users, becomes insufficient in volume due to damage to the dough, and is often not washed. This is the current situation.

The present invention was developed as a result of extensive research aimed at solving the above-mentioned problems, withstanding long-term frozen storage at temperatures below -18C, and allowing users to easily make bread in a short time. The present inventors have discovered that all of the above objects can be achieved by adjusting the amounts of the lightly salted organic acid salt and glucose so that the freezing temperature of the salt is lower than usual, and the present invention has been completed. That is, the present invention provides a molded and frozen bread dough to which one or more organic acid salts selected from the group of lactic acid, sodium malate, and sodium citrate and glucose are added. It is a manufacturing method.

The present invention will be explained in detail below.

The freezing fjA history of bread dough is around 14C for so-called lean bread dough, such as white bread and French bread, which contain relatively large amounts of sugar, fat, and oil. So-called rich bread dough,
For example, in a butter roll dough where the amount of added sugar is 10 parts per 100 parts of wheat flour, the amount is around 16C. If the dough is richer, with about 25 parts of sugar added, the freezing temperature will drop to around 110C.

Sodium lactate, sodium malate, and sodium citrate, which are food additives, have a weaker salty taste than common salt.If the saltiness is 1, sodium lactate, sodium malate, and sodium citrate are 0. It is about .2. Therefore, it can be added in large amounts even to sweet bread dough.

By adding 2 to 6 parts of one (or two or more) of sodium lactate, sodium malate, and sodium citrate to 100 parts of wheat flour, the freezing temperature can be raised to about 2 to 5.
It will be lowered by C. By lowering the freezing temperature,
It increases the amount of antifreeze water in the frozen dough, and also allows the dough to pass through the maximum ice crystal formation zone in a short time, making the ice crystals finer. However, sodium lactate, sodium malate, and sodium citrate have weak emulsifying properties, and are said to be capable of finely dispersing water together with fats and oils, and further making ice crystals finer. One or more glazes among sodium lactate, sodium malate, and sodium taene,
Adding more than 6 parts per 100 parts of wheat flour is not desirable because the dough will not hold together well and will become sagging.

The effect of adding sugars, like organic acid salts ρ, is to lower the freezing temperature due to their water-retaining properties, thereby increasing the amount of antifreeze water in the frozen dough. For the purpose of preventing dough damage due to freezing, it is effective to keep the freezing temperature at around 10C, but at the same time lowering the freezing temperature by using various acid salts, it is also effective to lower the freezing temperature by adding 15 parts or more of sugar to 100 parts of flour. By adding 20 parts or more of sugar to 100 parts of wheat flour, it is possible to lower the freezing temperature to around 1-10C. It's good, but if you add more than 15 parts of sugar to breads like no(tarorol), the bread will be too sweet.

In bread dough, sugar is broken down into glucose and fructose, but glucose has a weaker sweet taste than fructose. If the sweetness level is sugar 1, then fructose is 1.8 and glucose is 0.7, so if all the sugar is added so that the freezing point depression due to sugar in bread dough is the same, then the sweetness level will be 1. Glucose 0.
It becomes 6. Therefore, 100 parts of wheat flour, 10 parts of sugar
If you add glucose to the same level of sweetness, you can add 1 part glucose to the same level of sweetness. However, flour 10
If more than 30 parts of sugar is added to 0 parts, the dough will not hold together well and will become sagging.

Organic acid salts lower the freezing temperature and at the same time improve wheat 81
By adding 15 to 30 parts of glucose to 0.00 parts, it becomes possible to lower the freezing temperature to around -7z-10C. By lowering C11 degrees to around -10υ, the amount of antifreeze water in the frozen dough is increased, -1
The amount of frozen water at 8C can be reduced to 50% or less of the total water content, and at the same time, ice crystals can be made finer by passing through the maximum ice crystal formation zone in a short time. Therefore, by preventing damage to the dough due to freezing and preventing breakdown of the internal structure even when frozen after being frozen, it is possible to produce a shaped frozen bread dough that can be stored frozen for a long period of time.

The molded and pre-proofed frozen bread dough obtained according to the present invention does not require the trouble of thawing, fermentation, etc., and can be easily baked by the user. In addition, the baked bread has a sufficient specific volume and is of good quality.

Examples will be described below.

Example 1 In the case of adding sodium malate and glucose
Divided into 2. After molding, it was heated in a foil for 40 minutes at a temperature of 35C and a humidity of 85%.

The one-baked product is sealed in a non-frozen section, frozen in a -40C freezer, and then kept at -20C for three months to be used as a frozen section. Baking was performed in a household electric oven, and the volume of dough 401 after baking was as follows.

The freezing temperature was -9C.

In the frozen area, the concentration of sodium malate and glucose added was 160-, which was unchanged compared to the non-frozen area.
The inner layer had a good sudashi, and the outer skin was well-colored and grilled. On the other hand, when no additives were added, the bread was 100me, had no volume, and had a poor color.

Example 2 Sodium lactate and glucose addition Table 2
After preparing the dough by kneading it in a p-mixer according to the above-mentioned conventional mixing method, fermentation was carried out for 2 hours at 30C, degassed, and
It was molded in two parts. h. After 40 minutes of baking at 35C1 and 80% humidity, freeze in a -40C freezer.
Stored at -2DC for 6 months. Baking was performed in a household electric oven, and the volume of dough 401 after baking was as follows.

The freezing temperature was -10C.

In the frozen area, the product with sodium lactate and glucose added had a score of 160-, which was the same as in the non-frozen area, and the inner layer had a good texture and the outer layer was well-colored and well-baked. In contrast, the bread without additives had a volume of 110 rnl, which was a dense bread with no volume.

Example 3 In the case of adding sodium citrate and glucose The above formulation was kneaded in a mixer in a conventional manner to prepare a dough.
It was divided and molded into 0t pieces. After baking for 40 minutes at a temperature of 35C and moisture absorption of 80 degrees, freeze in a -40C freezer.
It was stored at -20C for 3 months. The baking was carried out using a household electric oven, and the volume of the dough 407 after baking was as follows.

The freezing temperature was -11C.

In the frozen section, the one to which sodium citrate and glucose were added was 170 grams, which did not change compared to the non-frozen section, and the inner layer had a good texture and the outer skin was well-colored. On the other hand, the bread without additives was 110 -, which was a dense bread with no volume.

Claims (1)

[Claims] +11 Production of shaped frozen bread dough characterized by adding one or more salts selected from the group of sodium lactate, sodium malate, and sodium citrate and glucose. Law. (21 For 100 parts of wheat flour, add 1 part selected from the group of sodium lactate, sodium malate, and sodium citrate.
Seeds or two or more organic acid salts 32-b A method for producing frozen frozen bread dough. (3) 15 to 30 total glucose per 100 parts of wheat flour
A method for producing molded, frozen bread dough according to claim 1, as appended hereto.