JPS62272929A - Production of breads - 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] 6. Detailed description of the invention The invention relates to a method for producing breads of good quality.

Conventionally, various attempts have been made to make the volume of bread similar to that of a dog, to make the appearance of the bread more appealing, and to improve the texture. For example, L-ascorbic acids are used as an additive to bread dough for this purpose.
Although this method improves the volume of the bread to some extent, it is not satisfactory in terms of the working process and the quality of the bread.

As a result of various studies, the present inventors have discovered that extremely high quality nons can be obtained by using the L-ascorbic acids and cystine in combination.

The present invention provides IJ, I,
- A method for producing bread in which ascorbic acids and cystine are added and kneaded to a medium-dough dough, followed by fermentation and baking.

The breads referred to in the present invention refer to breads obtained by baking or frying the dough obtained by adding bread fermentation water, etc. to wheat flour, and adding other raw materials as necessary. It also includes grains other than wheat flour, such as rye.

In addition, the L-ascorbic acids referred to in the present invention refer to L-ascorbine e, dehydroascorbine R, or the salts of yakure, and the amount added is 3 to 3 to 100% by weight based on the weight of flour.
Amounts of 30 ppm, especially 5 to 15 ppm are suitable.

If the amount added is less than this, there will be no effect, and if it is more than this, the effect will not be particularly increased.

The amount of cystine to be combined with such L-ascorbic acids is 5 to 80 ppm, especially 15 to 80 ppm, based on the weight of flour.
50 ppm is appropriate; if the amount added is less than this, there will be no effect, and if it is more than this, the formation of a network structure of gluten in the dough will be hindered, resulting in poor kettle spread during baking and poor bread quality. The volume of becomes smaller.

These substances are added at the time of mixing and kneading the intermediate dough and are sufficiently kneaded.

According to the method of the present invention, bread of sufficient volume can be obtained, and the outer phase (browning color, surface condition), inner phase (bread cut surface condition)
The tactile sensation (the feeling of pressing the cut surface of the bread) is also satisfactory, and the working process is easy to operate as there is no stickiness of the dough, and this effect is particularly noticeable when no oxidizing agent is used.

Next, the effects of the present invention will be shown according to the table. That is, various types of nozon were manufactured by the filling method by adding the additives shown in Table 1 to the following mixtures of the dough and the main dough.

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

[Medium dough combination]

Flour 1400? I −
ST
409 East Food 22
Water 800cc (contains real kneading dough) Wheat flour 600f
salt 402 sand
II 120f margarine
40f shortening 60? powder
Milk 409 water
520cc rust example (6) (no additives) -
m- Reference example (4) L-ascorbic acid only 10 - Reference example (5) L-cystine only 30 - (Note)
The amount of additive is ppm based on the weight of flour.Also, for the straight method, L-ascorbic acid and L-
Cystine (reference example (6)) and ascorbic acid 10 ppm and L-cystine 30
The effect of the obtained bread was investigated for the bread to which ppm was added (Reference Example σ)).

The composition of the dough is as follows.

[Straight method fabric combination]

Flour 200 (1 i -
ST
40 f yeast food 2
salt 40 sand
II 120P Margarine 409 Shyotoning 60 Powder
Breasts 40? water
1380 cc For each bread produced in this way, the volume and thickness of the internal phase film were measured, as well as the color, appearance, condition of the outer layer, color of the inner phase, sudashi, texture, and texture. The results were judged in terms of feeling.

The volume of bread was measured by volume displacement method using rapeseed.

The thickness of the internal phase membrane was determined by taking a photograph of a cut section of 72 mm using an electron microscope, and based on the resulting photograph, the thickness was calculated from the bottom at the junction of the triangular membrane as shown in Figure 1. The value was determined by measuring the film thickness at a distance of 50 μm. In addition, electron micrographs showing the state of the internal phase membrane, which was the basis for the thickness of the internal phase membrane of bread, are shown in photos 2 to 9.
Shown as a diagram. Figure 2 shows the present invention, Figure 3 shows the reference example (1), Figure 4 shows the reference example (2), Figure 5 shows the reference example (3), and Figure 6 shows the reference example. Figure 7 shows the state of the internal phase membrane in Example (4), Figure 7 shows Reference Example (5), Figure 8 shows Reference Example (6), and Figure 9 shows Reference Example (7). This is a photo shown.

[Electron microscope used: Hitachi 8450 (20KV), ion coater used: Eiko ion coater (type IB-
3), Magnification = 200x, 11 in the photo corresponds to 50μ of the actual product] The color, appearance, condition of the outer skin, color of the inner layer, sudashi, and texture of the non-skin were evaluated by 20 panelists as follows. Based on the criteria shown in Table 2, scores were scored using a 4-point system, and the average value of all panelists was determined.

Regarding the texture, 20 panelists were asked to choose the bread that they thought was the most delicious, and the number of participants was shown.

Table 2 The conclusions obtained are shown in Table 3.

Table 3.

From the results in Table 6 above, it is clear that in the present invention, in which both L-ascorbic acid and cystine are blended into the dough and bread is manufactured by the dough method, the volume of the bread, the internal phase of the bread, the external phase of the bread, It can be seen that in both terms of touch and texture, extremely superior effects can be obtained compared to Reference Examples (1) to (7) in which bread was produced using other methods.

To explain the effects of the present invention in more detail, when using the dough method, when L-asurbic acid and cystine are added, the volume of bread and internal phase increase compared to when neither is added at all (Reference Example (3)). The characteristics of the outer layer, texture, and texture are all significantly changed, but the present invention, in which both L-asurbic acid and cystine are blended into the dough, has even better results. and delicious bread. On the other hand, when using the straight method, L
- Even when both ascorbic acid and cystine are added (Reference Example (7)), there is no significant improvement in the properties of bread compared to when neither is added (Reference Example (6)). Furthermore, the above-mentioned excellent effects of the present invention are clear from the electron micrographs attached as Figures 2 to 9, and the present invention (Figure 2)
The inner phase layer is extremely thin, resulting in delicious bread with a good texture.

EXAMPLE 50 μl of dehydroascorbic acid and 15019 L-cystine were added to the following medium dough formulation and thoroughly kneaded. The resulting dough is fermented at 250℃ for 4 hours.

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

[Medium dough combination]

Flour 350Cl -
ST 1
25t yeast food 5f
Water 19500C [contains real kneading dough] Wheat flour 1500? sand
Sugar 750f Salt 70f Shyotoning
250f eggs
250f skim milk powder 100% water 7801IC [Manufacturing conditions] Floor time 10 minutes Bench time 15 minutes 3
8C, 50 minutes baking 210C, 1
0 minutes

[Brief explanation of drawings]

FIG. 1 is a diagram showing measurement locations when measuring the thickness of the internal phase film of bread based on an electron micrograph. FIG. 2 is an electron micrograph showing the state of the internal phase membrane of the bread obtained according to the present invention. 3 to 9 are electron micrographs showing the state of the internal phase membrane of bread obtained by a method other than the present invention.

Claims (1)

[Claims] 1. A method for producing breads using a dough method, which comprises adding L-ascorbic acids and cystine to dough and kneading the dough, followed by fermentation and baking.