JPS60259140A - Modification of bread quality - 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] [Industrial Application Field] The present invention relates to a method for improving the quality of bread using soybean flour. Increase in puffed volume, improve crumb texture, and prevent aging without causing aging. Another object of the present invention is to provide a method for producing bread that has a quality improvement effect such as improving the whiteness of the inner layer of the bread.

[Conventional technology]

Since gluten in wheat flour lacks lysine, it has been known to add soybean flour during bread production in order to supplement this lysine and improve the nutritional value.

[Problem that the invention seeks to solve]

However, soybean flour does not contain any gluten, so
Addition of soybean flour to bread dough has serious disadvantages in that it hinders the elongation of gluten and reduces the puffed volume, and also darkens the color of the inner layer.

Therefore, in order to maintain normal swelling volume, sugar ester, calcium stearyl lactate, and potassium bromate are used in combination, but the effect is not fully satisfactory.

On the other hand, by adding raw soybean flour with lipoxygenase activity to bread dough, the internal phase of the bread can be bleached, the dough can be strengthened,
Although it is known that effects such as aging delay can be obtained, this method cannot obtain the effect of increasing Fi swelling volume.
If a soybean odor called a grassy odor is imparted and the flavor of the bread is significantly reduced, a serious I/15 defect will occur.

[Means for solving problems]

In order to improve the shortcomings of the conventional bread manufacturing methods and produce bread with high nutritional value and quality, the present inventors have conducted various studies and found that the raw flour contains full-fat soybean flour that does not have lipoxygenase activity and has poxygenase activity. By adding a specific amount of raw soybean flour with a certain amount, quality improvement effects such as increased puffed volume, improved crumb texture, delayed aging, and improved self-suction of the internal phase of the bread can be obtained without deteriorating the flavor. The present invention was completed based on this discovery.

That is, the present invention is a method for improving the quality of bread in which the raw material wheat flour is made of q#, which has no lipoxygenase activity.

The whole 11'ii soybean flour used in the present invention, which has no glutinous boxygenase activity, is deodorized by inactivating the glutinous boxygenase in raw soybeans by heating, and further has an average particle size of 60%.
Finely ground to less than μ, large oil content around 21%, N8I20~
Full-fat soybean flour of about 40% is preferred, and a specific example of its production is described in Application No. 58-214655.

In addition, raw soybean flour with lipoxygenase activity is made by finely pulverizing raw soybeans with biological activity to an average particle size of 75μ or less without deactivating the biological activity.The raw soybean flour has an oil content of around 21% and a lipoxygenase activity of 500 to 600 units, 7 tons. @M
Raw soybean flour (according to the submethod of Sally et al.) is preferred, and such raw soybean flour is commercially available.

The addition ti of these full-fat soybean flour and raw soybean flour is 1 to 10% of full-fat soybean flour to the raw wheat flour, and 0.1% of raw soybean flour.
It is necessary to add up to 2% by weight.

If the amount of full-fat soybean flour added is less than 1% by weight, no improvement in the quality of the bread can be expected, and if it is more than 10% by weight, not only will the puffed volume decrease, but the yellowish browning of the internal phase of the bread will increase.

Similarly, if the amount of mamo raw soybean flour added is less than 1% by weight, no improvement in bread quality can be expected, and if it is more than 2% by weight, the flavor of the bread will deteriorate rapidly due to soy odor, and the internal phase of the bread will become discolored. Proceed to.

[For production]

In the great invention, when full-fat soybean flour without lipoxygenase activity and raw soybean flour with poxygenase activity are added to the raw flour in combination, the puffed volume increases without deterioration of flavor, improves the texture of crumbs, and delays aging. The reason why the quality improvement effect of bread products is obtained, such as the improvement of self-absorption of the internal phase of bread, is not yet clear, but the polar lipid lecithin (soy phosphorus) contained in full-fat soybean flour and raw soybean flour is not yet clear. lipids)
, fats and oils containing unsaturated fatty acids such as linoleic acid, undenatured soybean protein, partially heat-denatured soybean protein, and biologically active substances related to bread making such as lipoxygenase, grotease, amylase, and urease. I think that the.

〔Effect of the invention〕

Since the present invention adds soybean flour with a high lysine content to wheat flour that does not contain lysine, it is possible not only to improve the nutritional value of lysine, but also to improve the nutritional value of lysine, which was thought to be inevitable due to the addition of soybean flour. Defects such as deterioration of bread's A taste, decrease in puffed volume, and discoloration of the internal phase are overcome by the synergistic effect of combining full-fat soybean flour without lipoxygenase activity with raw soybean flour that has poxygenase activity, resulting in an increase in puffed volume. , improving the texture of crumbs, delaying aging, improving self-suction, etc.
Since it has the effect of improving the quality of bread, its industrial effects are extremely large.

〔Example〕

Next, the effects of the present invention will be further explained with reference to Examples and Comparative Examples of the present invention.

Example 1 and Control Examples 1-2 Bread ingredients were blended in the proportions shown in the table below.

Bread was manufactured using these raw materials by the straight method.

That is, 7K (approximately 35°C), sugar, salt, fresh yeast, and yeast food were placed in the bowl of a mixer, and stirred at low speed so that the fresh yeast was dissolved.

Next, wheat flour, full-fat soybean flour, and raw soybean flour were added, and the mixture was mixed at medium-high speed for 2 minutes and then at high speed for 1 minute.

Shortening was added to this mixed mixture, and the mixture was kneaded at medium-high speed for 1 minute, and then mixed at high speed for 8 minutes to obtain bread dough.

Remove this bread dough from the bowl, transfer it to another bowl that has been previously greased with oil, add oil to prevent the surface from drying out, cover with plastic wrap, and place in a constant temperature machine at 28℃ for 60 minutes.
Fermentation was carried out for a minute (-second fermentation).

Next, stop fermentation, divide the dough and let it rest for 20 minutes.

Shape the dough with a rolling pin, cover it with plastic wrap, put it in a constant temperature machine at 67℃, and let it ferment for 60 minutes (secondary fermentation).

This bread dough was heated at 190° C. for 30 minutes to obtain a bread product.

The quality of the bread products obtained from the above actual fiber examples and control examples is shown in the table below.

(Note 1) The aging rate is the hardness measured with a texturometer at 6 o'clock after storage at 20℃ for 6 days (T, U,) (Note 2) The degree of yellowing of the inner phase of the bread is compared with the white plate. The method of the present invention increases the puffed volume and improves the texture of crumbs without deteriorating the flavor, as can be clearly seen from the results that exceed the values measured by the Nippon Juishiki ■ color difference meter. Improvements, aging delay, improvement of internal phase self-priming, etc.
The quality of bread products can be significantly improved.

Patent applicant: Sugiyama Full Chestnut Chemical Research Institute Procedural Amendment (Voluntary) July 1, 1980 1, Indication of the case 1981 Patent Application No. 117140 2, Name of the invention Method for improving the quality of bread 5, Person making the amendment 4. Kusunoki 5 in the detailed description of the invention in the specification subject to amendment. Contents of the amendment (1) "In the great invention" on page 4, line 12 of the specification.
The description of ``in the present invention'' has been corrected to ``in the present invention.''

Claims (1)

[Claims] (1) When manufacturing bread, 1-101i weight% of full-fat soybean flour without lipoxygenase activity and 0.1-2% by weight of raw soybean flour with lipoxygenase activity are added to the raw wheat flour.
A method for improving the quality of bread, which is characterized by adding in combination.