JPS5925583B2 - Bread improver - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a composition for obtaining breads of good quality.

Conventionally, various attempts have been made to reduce the volume of bread, improve the external appearance of the bread, and improve the texture.

For example, L-ascorbic acids are used as an additive to the dough for this purpose, but according to this method,
Although the volume of the bread was improved to some extent, the working process and the quality of the bread were not satisfactory.

As a result of various studies, the present inventors found that L-ascorbic acids,
It has been found that breads of extremely good quality can be obtained by using a composition consisting of cystine and either one or both of aspartic acid and glutamic acid in the production of breads.

The breads referred to in the present invention refer to breads obtained by baking or frying the dough obtained by adding baker's yeast, water, etc. to wheat flour, and further adding other raw materials as necessary. It also includes grains other than wheat flour, such as rye, mixed into it.

In addition, the "L-ascorbic acids" referred to in the present invention refer to L-ascorbic acids.
Refers to ascorbic acid or dehydroascorbic acid or their salts.

The amount of cystine, which is a component of the bread improver according to the present invention, is preferably 2.5 to 10 parts by weight based on ascorbic acid.

If the amount of cystine is too high, the dough will not hold together well and will loosen during fermentation, making it difficult to elongate in the kiln.

Furthermore, the internal phase of the bread obtained is of poor quality due to the thick membrane.

Also, if the amount of cystine blended is too small, the dough will be sticky during preparation and will not spread well in the kiln.

The bread thus obtained has an undesirable hard texture.

The amount of aspartic acid or glutamic acid, which is another component, is preferably 0.5 to 2 parts by weight based on ascorbic acid.

If the amount of aspartic acid or glutamic acid is too large, the dough will become sticky during preparation and will not spread well in the kiln.

If it is too small, the dough will become tight during preparation, resulting in a thick internal layer and a bad-tasting bread, which is undesirable.

Note that among these components, aspartic acid has a more excellent effect.

The bread improving agent may be added during kneading of the dough in the bread manufacturing process and thoroughly kneaded.

The amount of improver added is 30 to 30% of the weight of the raw material flour.
Although 120 ppIl is preferable, 30 to 40 ppIIL is particularly preferable when a straight bread making method is used, or 40 to 60 pIIL when a medium dough method is used.

In addition, in the case of the quick-forming method, aspartic acid as a improver component is 90-12 Qp^ and glutamic acid is 60-1
It is appropriate to add it in an amount of 20 ppIn.

If the amount of the improving agent added is too large, the dough becomes sticky, and the resulting bread has a rough internal texture and a poor texture.

If the amount is too low, the dough will become hard and will not spread well in the oven, resulting in bread with a thick internal layer.

When the improver of the present invention is added, breads with sufficient volume can be obtained, and in addition, the outer phase (brown color, surface condition), inner phase (bread cut surface condition), and texture (feel when pressing the bread cut surface) etc. are also satisfactory, and the working process is easy to operate as there is no stickiness of the dough, and the effect is particularly noticeable when no oxidizing agent is used.

Next, the effects of the present invention will be shown below.

That is, various breads were manufactured by the dough method by adding the additives shown in Table 1 to the following dough mixture and the present dough mixture.

The yeast food used was calcium carbonate, calcium sulfate, ammonium chloride, monobasic calcium phosphate,
It has a composition consisting of dibasic calcium phosphate, noodles, malt enzyme, and starch.

[Medium dough combination]

Flour 1400. ! i'i -
ST 40g yeast food
2 g Water 5 oocc [Main dough combination] Wheat flour 600 g Salt 40 g Sugar 120 g Margarine 40 g Shortening 60 g Powdered milk 40 g Water 520C Each bread made as described above was examined for its volume, internal phase, external phase, and texture. compared.

The results are shown in Table 2, and the symbols in the table have the following meanings.

Next, Table 3 shows the results of a test conducted in the same manner as above except that glutamic acid was used instead of aspartic acid.

Example I L-ascorbic acid 2~, aspartic acid 2~ and L
-Cystine 8~ is mixed to obtain a bread improver.

Add this to the dough mixture below and knead. Bread was manufactured from the obtained dough according to the following manufacturing conditions to obtain bread.

Example 2 Dehydroascorbic acid 351n9, curtamic acid 18
~ and L-cystine 250~ are mixed to obtain a bread improver.

Add this to the following medium dough mixture and knead thoroughly.

The resulting dough is fermented at 250°C for 4 hours.

Raw materials according to the following dough formulation are added and kneaded to obtain sweet bread according to the following manufacturing conditions.

[Class A fabric combination]

Wheat flour 3500g Yeast 125g Yeast food 5g Water 1950CC [Hon dough combination] Wheat flour 1500g Sugar 750g Salt 70g Shortening 250g Eggs 250g Skim milk powder 100g Water 780CC [Manufacturing conditions] Floor-time 10 minutes bench time 15 minutes at 38°C250
Calcination 210°C, 10 minutes Example 3 L-ascorbic acid 6.6~, aspartic acid 13.2
A bread improver is obtained by mixing 1n9 and cystine 16.2.

Add this to the dough mixture below and knead.

Bread is produced from the obtained dough according to the following production conditions to obtain bread.

[Fabric composition]

Flour 300g Yeast 9g
Yeast food 0.75g Sugar 15g Salt 6g Shortening 12g Water 219cc [Manufacturing conditions] Floor time 27°C, 220 minutes Bench time 27°C, 20 minutes Proofing 35°C, 260 minutes Baking 200°C, 35 minutes

Claims (1)

[Claims] 1 A bread improving agent containing L-ascorbic acids, cystine, and aspartic acid or glutamic acid.