JPS626626A - 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 "Industrial Application Field" The present invention relates to a method for producing bread, and more particularly to a method for producing bread with improved texture and appearance.

"Prior Art and Problems" Bread is manufactured by kneading, fermenting, and baking a dough mainly made of wheat flour, but the physical properties of the dough, such as viscosity, elasticity, stickiness, and moldability, depend on the time of manufacture. This not only has a large effect on machine operability, but also has a large effect on the quality of the bread after baking.

As dough improving agents, reducing agents such as calcium bromate and L-ascorbic acid, emulsifiers such as monoglycerides and sucrose fatty acid esters, enzymes such as protease and amylase, etc. have been studied and are actually used. In particular, the oxidation and reduction reactions of wheat gluten in dough have a great impact on the quality of dough and bread, and research reports have been published on various additives in addition to the oxidation and reduction agents mentioned above, but in general Reducing substances such as cysteine and glutathione are said to cause the dough to sag and make the sudashi rough.

Therefore, methods for suppressing the reduction reaction of gluten have been proposed, such as a method of adding glucose oxidase and cystine (JP-A-57-47434) and a method of adding a glutathione-degrading enzyme (JP-A-6O-2135).

On the other hand, in Japan, soft texture has traditionally been preferred, especially in white bread, and bread-making methods such as increasing the moisture content in bread using emulsifiers and the like have been implemented. However, bread with a soft texture becomes lumpy and has a bad texture, so today consumers tend to prefer bread with a smooth texture and a good texture. According to conventional knowledge, bread made with overripe dough that has been aged for a longer time than usual has a relatively smooth texture, but it also has problems such as the dough becoming stale, sticky, and the flavor of the bread deteriorating. Problems have arisen and a practical manufacturing method has not yet been established.

The present inventors have invented a method for producing bread in which glutathione is added to dough, with the aim of solving the above problems and producing bread with a smooth, chewy texture that is popular among consumers today. , filed earlier (Patent Application No. 6O-9
9780). According to the above manufacturing method, bread with the above-mentioned crispy texture can be obtained, but if there are inappropriate manufacturing conditions such as cross-breeding time, or if the amount of glutathione added is too large, the bread may become rough. Problems may arise in terms of the commercial value of the bread, such as a decrease in the specific volume of the bread.

``Means for Solving the Problems'' In view of the above-mentioned circumstances, the inventors of the present invention have developed a bread dough that does not impair the mechanical operability of bread dough, has a good texture of smooth throat, has an excellent inner texture, and has a specific volume. The present invention was completed as a result of extensive research aimed at stably producing large-sized bread.

That is, the present invention is characterized in that by adding glutathione (excluding those in live bacteria) and eggs to the dough and kneading it, bread with improved texture, excellent internal phase, and large specific volume can be obtained. The content is a method of manufacturing bread.

In the present invention, the desired effect of the present invention can be obtained if glutathione is added during the dough production process, but it is preferable to add it before the dough fermentation process. Although it can be applied to any bread making method such as the straight method, it is desirable to add glutathione to the dough raw material in the dough method and to the kneaded raw material in the straight method.

Glutathione in the present invention is usually crystalline glutathione, crudely purified glutathione, or glutathione-containing yeast.
Seeds or two or more types may be used, but in the case of glutathione-containing yeast, it is preferable to use killed yeast; that is, fresh baker's yeast used for bread making generally has a maximum of 1.
Contains 0% (compared to dry yeast) glutathione, but
Since yeast is alive during the dough production process, from mixing to baking, intracellular substances are not eluted into the dough, and necessary glutathione is not supplied to the dough. Therefore, it is difficult to achieve the desired purpose with glutathione existing in viable bacteria. Ordinary active dry yeast also has a survival rate of over 80%, so if you want to supply the necessary glutathione to the dough with active dry yeast, you will need to add a considerable amount of active dry yeast, which will reduce the overall fermentation power. The balance will be disrupted. Incidentally, assuming that the dead surface in active dry yeast is 5% and the glutathione content is 0.8%, in order to make the glutathione content of wheat flour s ppm, the ratio of 1.
An addition amount of 25% is required, which is just about the upper limit for maintaining the balance of flavor and fermentation power. Therefore, when glutathione is supplied by yeast, it is preferable to use yeast that has been sterilized, such as by heat treatment at 60 degrees or higher.

In the present invention, the amount of glutathione added to the dough is preferably 5 to 5 opp- based on the total amount of raw wheat flour. Oxidizing agents prevent the addition of glutathione from being effective, making it difficult to obtain the desired crispy texture of bread.On the other hand,
If it exceeds 30 ppo+, the dough becomes sticky and has a bad internal texture, making it difficult to obtain bread that is practically preferable.

The egg to be added may be a whole egg or just the yolk as long as it contains the yolk part, and the egg may be in any form such as liquid, concentrated (including sweetened), frozen, dried, etc. .

In the present invention, the addition time of eggs may be either the medium dough raw material or the kneaded raw material in the medium dough method, and the normal addition time such as addition to the mixed dough raw material in the straight method.

In the present invention, the amount of eggs added to the dough is 0.5 to 5.0% (by weight) as raw egg yolk based on the total amount of raw flour.
, hereinafter the same), and the amount added varies depending on the ratio of egg yolk when whole eggs are used, but approximately 1
．． It becomes 4-14%. When the amount added is less than 0.5%,
The effect of the present invention, which is to improve the internal phase and increase the specific volume, cannot be sufficiently obtained.On the other hand, even if it is added in excess of 5%, the desired effect will not be increased, and the original characteristics of white bread and French bread will not be increased. The properties it has will change, it will become the bread of the event genre, and it will be less practical in terms of cost.

The bread-making method of the present invention can be carried out in accordance with the usual bread-making method except for adding glutathione and eggs, and the breads obtained as described above have a smooth and chewy texture, Furthermore, it has excellent characteristics such as an excellent internal phase and a large specific volume.

"Example" The present invention will be explained in more detail by showing examples below.
The present invention is not limited in any way by these.

Example 1 Using crystalline glutathione as a glutathione source and varying the amount of egg (whole liquid egg) added, bread was produced by the dough method under the conditions shown below.

Table 1 (Dough composition) (g) *1: Yeast food contains 3.0% L-ascorbic acid,
The one containing 20% ammonium chloride, 20% calcium sulfate, 57% enzyme and starch was used.

*2: Shown in Table 2.

Table 3 (manufacturing conditions) *Foil time ll&lL1: 58 minutes N11
2: 60 minutes PkL3: 65 minutes 11h4: 68 minutes Stain 5: 68 minutes Magnet 6: 70 minutes The results obtained under the above conditions are shown in Table 4. In the same table, the evaluation was expressed on a 5-point scale.

From the results shown in Table 4, all of No. 3 to No. 6 to which glutathione and eggs were added had a smooth texture, excellent internal phase, and large specific volume, but no particular No. 4 and No. 1
In No. 5, a loaf of bread excellent in texture, internal phase, and specific volume was obtained.

Example 2 As a glutathione source, dried yeast (glutathione content 2.5%) was sterilized using a plate heater before drying.
), various bread-making tests were conducted using white bread using whole liquid egg, whole egg powder, and egg yolk powder as egg forms. Furthermore, French bread was also manufactured and evaluated. Table 5 shows the blending composition, and Table 6 shows the manufacturing conditions.

The results are shown in Table 7, and it is clear that the method of the present invention is effective even when using dried and powdered whole eggs and egg yolks as in 1lh2 and 3, and it is also noticeable in the straight bread method and French bread. It was confirmed that the effect was obtained.

"Effects" As described above, according to the present invention, it is possible to provide breads that are light and chewy, and have excellent internal texture and volume.

Claims (1)

[Claims] 1. A method for producing bread, which comprises adding and kneading glutathione (excluding those in viable bacteria) and eggs to dough. 2. The manufacturing method according to claim 1, wherein glutathione is added before fermentation of the dough. 3. Glutathione content is 5 to 30 ppm based on wheat flour
The manufacturing method according to claim 1. 4. The production method according to claim 1, wherein the glutathione comprises one or more of crystalline glutathione, crudely purified glutathione, and glutathione in killed yeast. 5. Egg content as raw egg yolk is 0.5 to 5% of flour
．． The manufacturing method according to claim 1, wherein the content is 0% by weight.