JPS6030634A - Bread producing method - 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 producing breads with improved quality.

More specifically, L-ascorbic acid J3 J, and/or rM Bread made by adding and mixing polyglycerol fatty acid ester and divalent carboxylic acids to bread dough containing L-ascorbic acid, and then fermenting and baking. Concerning the manufacturing method.

Potassium bromate has traditionally been used as a dough improver in bread production. However, from the viewpoint of food hygiene, it is required to use safer base materials, and many attempts have been made. The effect of the dough improver is that it makes the dough of bread human, and it is said that the effect of the dough improver is that it makes the dough of bread human.
1 as good, and further improve the texture, flavor, etc., for example, L-ascorbic acid and/or
L-as'lupic acid has been used for this purpose.

However, bread of satisfactory quality cannot be obtained using only L-ascorbic acid and/or ML-ascorbic acid.

The present inventors discovered that these L-ascorbine! 110 Jj
Develop a method for producing IC breads of excellent quality using IL-ascordonic acid and/or IL-ascordonic acid. As a result of intensive research, we found that both L-as'lupic acid A3
It has been found that breads of good quality can be obtained by combining J, bi/or mL-ascorbic acid, and polyglycerin fatty acid ester. As a result of intensive research after A, we found that L-female-1 lupic acid and/or coated L
-As': It was discovered that very high quality breads could be obtained by applying polyglycerin fatty acid ester and divalent carboxylic acids to bread dough made with lupic acid, and the present invention was completed. This is what has come to pass.

In the present invention, breads refer to products that involve yeast fermentation, such as white bread, sweet bread, steamed bread, and donuts.

The polyglycerin fatty acid ester used in the present invention refers to polyglycerin J3 having a degree of polymerization of 2 to 10 and carbon number 10.
~22 fatty acids, fatty acids obtained from animal and vegetable oils and fats
is obtained by carrying out an esterification reaction with the hydrogenated fatty acid.

Polyglycerin fatty acid Nisdel can be added to the dough when kneading and thoroughly kneaded, and if necessary, it can be dispersed in warm water.
! It can also be used in In the doughing method, it is possible to add it to either the dough or the main kneading step, but addition in the doughing step is more preferable.

Good effects can be achieved by adding polyglycerin fatty acid Nisdel in an amount of 0.1 to 1%, preferably 0.3.-0.8%, based on the raw flour.

Regarding L-ascorbic acid coating, Japanese Patent Publication No. 56-16
No. 779, Japanese Patent Publication No. 57-4805 (L).
- The amount of ascorbic acid and/or coated mono-ascorbic acid to be added is L-ascorbic acid, and can be freely used in the range of 1 to 300 pp+n based on the raw wheat flour.

Furthermore, divalent carboxylic acids used in the present invention include (L1 malic acid, tartaric acid, aspartic acid, glutamic acid, α-keg1-glutaric acid A + sialic acid, A-xisosuccinic acid, diaminosuccinic acid, γ-714-siglutamic acid) ,”
Examples include succinic acid, ]7-ruic acid, and salts thereof, such as storium salt and potassium salt.

Addition of carboxylic acids of 21i1i m 11. 10 to 500 ppm, preferably 30 to 2
00 old) 01 is appropriate.

How to use divalent carboxylic acids is to add them when kneading the dough,
Mix it thoroughly (?).
Although it is possible to add it to either of the main kneading steps, it is more preferable to add it to the kneading step.

Next, the present invention will be explained in more detail with reference to Examples.

Example 1 L-ascorbic acid 6 was added to the dough mixture shown in Table 1.
111 (1, 1 sprue of tetraglycerin beef tallow extremely hard fatty acid 511J3 and 2 g of asparagine 1O) and knead.

The resulting dough was used to produce °C bread according to the following production conditions. '4! The condition of the baked bread is shown in Table 2.

Method Ayu゛ Second surface dough Bread processability extension 1! l-Moss External phase Internal phase Flavor Touch Invention product ◎ ◎ 2060711bu◎ ◎ ○ ◎ Ri・j Teru (untwisted 111) ) X Δ 1800 x
x x xComparative example 1 Δ X 1920 X △ ×
× (L-ascorbic acid (3 + 119) Comparative example 2 △ △ 1800 x x x x *■ Comparative example 3 ◎ ◎ 2020 0 ◎ ○ ◎ *■ *0) ... Te 1 Helagurirelin beef tallow 4 Now 11! l! 1
it2 fatty acids''-sprue 5g*■...Tel-Lagulyrelin beef fat extra hard fatty acid ester 5g L-ascorbic acid 6mg (Note) Symbols in the table ◎, Good ○: Fair △: Slightly poor ×: Poor Example 2 According to the dough formulation shown in Table 3, -C raw material O'31 was added, and to this was added HL L-ascorbic acid (Liquesode 1).
Add 15 mg of C-200 (manufactured by Ri-ωF Vitamin Co., Ltd., containing 20% L-ascorbic acid), 15 mg of tetraglyrelin beef tallow extremely hard fatty acid ester 2 (J63) and 30 mg of glutamic acid, and knead. I made 437 good loaves of bread according to A'1.

Table 3 Mixture Amount (g) Production Conditions Strong wheat flour 300 Kneading) Lead iI Sugar 15 First fermentation 90 minutes Salt 6 Punchshaw 1 Henning 15 Second fermentation 45 minutes Yase I~
G Bench Time 18JT)-r-Stohood 0
．． 3 Hui['' time 80% of the mold (38℃, 80%1
1) Water 210 Baking (210°C) for 40 minutes Composition of the yeast food in the formulation [1] Calcium sulfate, ammonium chloride, enzyme powder, starch h11.

Example 3 In the medium composition of Table 4, 10 mg of L-astin lupic acid and 5 g of polyglyrelin mono-A-ray (average degree of polymerization 7):
Add 50 mg of succinic acid and knead. Make bread from 1 piece 11 pieces of dough according to 1 and 2 steps 4'1, and make 5k of good quality sweet bread.

Table 4 East food 33 Water 390 90 480

Claims (1)

[Claims] It is characterized by adding and kneading polyglycerol fatty acid ester J3 and divalent carboxylic acids to bread dough using L-ascorbic acid J5 and/or coated L-ascorbic acid, and then performing sigma aging and baking. Bread manufacturing method.