JPS6314649A - Bread modifier, bread dough and production of bread - 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 bread modifier, bread dough containing the modifier,
and bread manufacturing methods.

More specifically, galacturonic acid
The present invention relates to a bread modifier containing icacid) as an active ingredient, a method for producing bread containing the modifier, and a method for producing bread.

[Conventional technology and problems]

In order to produce high-quality bread, various additives are added to bread dough. For example, it has been proposed to add gluten improving agents such as calcium sulfate, potassium bromate, and ammonium chloride, but due to the recent health-conscious boom among people who consume energy and wisdom, it is becoming increasingly difficult to avoid these types of additives. Demand for breads with additives such as unbleached breads, wheat germ, and dietary fibers is increasing, and for this reason, various methods of producing breads using new food materials are being researched.

Further, as methods for obtaining soft bread, there are known methods such as increasing the fermentation time of bread dough, increasing the amount of water added to bread dough, and adding an emulsifier mainly composed of monoglycerides.

However, regarding how to increase fermentation time,
Under today's mass production systems, the fermentation time of bread dough is often fixed, and therefore it is difficult to change the fermentation time in terms of the production process.

In the method of increasing the amount of added water, the moisture in the bread dough increases, which causes the dough to adhere to manufacturing equipment during the production process, which not only causes a decrease in work efficiency but also often has a negative effect on the product.

Furthermore, the addition of emulsifiers mainly consisting of monoglycerides is widely used because it is easy to obtain soft bread. As methods for adding emulsifiers, there are two known methods: directly adding an emulsifier and using emulsified fats and oils obtained by adding an emulsifier to fats and oils. However, this method of adding an emulsifier has the disadvantage that if the amount added is increased without imparting softness to the bread product, the flavor of the bread will be reduced and the workability will be reduced due to stickiness of the dough.

In addition, it is known to add acids to bread ingredients to modify the dough and make good bread, but these methods mainly involve ascorbic acids or other agents in addition to ascorbic acids, such as reducing agents, glycerin fatty acids, etc. A method that aims to increase bread volume and improve quality by adding a mixture of esters, ammonium persulfate preparations, or dicarboxylic acids, or a method that aims to increase bread volume and improve quality, or add fruit vinegar, dicarboxylic acid, or fumaric acid without using ascorbic acid. This is a method of producing high-quality bread by adding acids, etc.

However, such conventional methods do not exhibit as excellent effects as the galacturonic acid used in the present invention.

[Means for solving problems]

The present inventors have conducted intensive research to find an agent that is a natural product that meets the needs of consumers and is other than conventional bread quality improvers, especially an agent that is extremely effective in softening bread. The invention has been completed.

That is, the present invention relates to a bread modifier containing galacturonic acid as an active ingredient, specifically a bread softener.

The present invention also relates to a bread dough characterized by containing galacturonic acid in a proportion of 0.04 to 0.8 parts by weight per 100 parts by weight of wheat flour.

In addition, the present invention uses wheat flour as a main ingredient for bread ingredients.
Galacturonic acid from 0.04 to 100 parts by weight of flour
The present invention relates to a method for producing bread, which comprises adding and kneading the mixture to a concentration of 0.8 parts by weight, and then fermenting and baking in a conventional manner.

The galacturonic acid referred to in the present invention is a galacturonic acid substance in pectin, and the molecular formula of galacturonic acid is C, H.

0. It is indicated by.

In the present invention, the amount of galacturonic acid may be added as a result of 0.04 part to 0.8 part with respect to 100 parts of wheat flour in the raw material composition for bread or in the dough. .

Exceeding 0.8 parts will have a negative effect on yeast fermentation, resulting in a small volume and hard bread.

On the other hand, if the amount is less than 0.04 part, the effect will be insufficient.

Therefore, the amount of galacturonic acid to be added that is effective for softening bread without adversely affecting fermentation is 0.00% galacturonic acid per 100 parts of wheat flour.
04 to 0.8 parts.

Acids other than galacturonic acid have little bread-softening effect and are significantly distinguished from galacturonic acid.

In the present invention, as a raw material for making bread dough (dough or batter), wheat flour is of course used as the main raw material, but in addition to wheat flour, barley flour, rye flour, wheat flour,
Cornmeal, etc., as well as potato starch, cornstarch,
It is also possible to use flours containing grains such as wheat starch.

Galacturonic acid may be used in combination with other bread additives, if necessary.

For example, it can be used in combination with emulsifiers, proteins, polysaccharides, saccharides other than polysaccharides, leavening agents, amino acids, etc.

Examples of emulsifiers that can be used in combination with galacturonic acid include emulsifiers that can be used for food, such as glycerin higher fatty acid monoester, sig sugar higher fatty acid ester, propylene glycol higher fatty acid monoester, sorbitan higher fatty acid s-part ester, Examples include polyoxyethylene sorbitan higher fatty acid partial ester, lecithin, and the like.

The protein that can be used in combination with galacturonic acid may be any protein that can be used for food, such as milk protein and vegetable protein. Milk proteins include sodium casein, calcium casein, rennet casein, milk casein,
Milk whey, lactalbumin, lactoglobulin,
Examples of vegetable proteins include soybean protein, wheat protein, active gluten, rice protein, and corn protein.

Preferred polysaccharides that can be used in combination with galacturonic acid are natural gums and synthetic gums.

Specifically, natural gums such as gum arabic, carrageenan, locust bean gum, xanthan gum, karaya gum, guar gum, tamarind seed, and taragant gum can be used, and synthetic gums include carboxymethyl cellulose, methyl cellulose, Sodium alginate etc. can be used.

Examples of sugars other than polysaccharides that can be used in combination with galacturonic acid include glucose, fructose, galactose,
Sucrose, lactose maltose, starch syrup, invert sugar, isomerized sugar, sorbitol, maltose, etc.! Kind, 2I! Examples include sugar alcohols, oligosaccharides, and sugar alcohols.

There are no particular restrictions on the kind of swelling agents that can be used in combination with galacturonic acid, and all commonly used swelling agents can be used. That is, an alkaline leavening agent, an acidic leavening agent, or a mixture thereof such as baking powder may be used alone or in combination of two or more.

By fermenting and baking bread dough made by adding and kneading galacturonic acid to a bread raw material whose main component is wheat flour, it becomes possible to obtain very soft, high-quality bread.

Bread in the present invention refers to the materials used to make bread, such as wheat flour as the main raw material, yeast, yeast food, oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), water (soaking), Dairy products, salt, sugars, etc. are added, and if necessary, one or more emulsifiers, seasonings (glutamic acids and nucleic acids), preservatives, fortifying agents such as vitamins and calcium, proteins, chemical leavening agents, flavors, etc. 2
It is made by adding seeds and kneading, going through a fermentation process, and then baking.

Of course, bread with stuffing such as filling is also included in the bread referred to in the present invention.

That is, bread as used in the present invention means white bread, special bread, cooked bread, sweet bread, steamed bread, and the like. For example, examples of bread include homemade bread, brown bread, French bread, variety bread, and rolls (table rolls, buns, butter rolls, etc.). Special breads include grissini, muffins, and rasta; cooked breads include real dogs, hamburgers, and pizza pies; and sweet breads include jam buns, anban buns, cream buns, melon buns, sweet rolls, and rich goods (croix san, prioche, and Danish pastries). Examples of steamed bread include meat buns and red bean buns.

〔Example〕

Next, Examples (including reference examples and comparative examples) will be shown to explain the present invention in further detail. All parts in the examples are parts by weight.

Reference Example Based on the formulation shown in Table 1, a loaf of bread was produced using the 70% dough method and the bread was evaluated.

Using a vertical mixer (Kanto mixer 10 coats) and a hook, mix the ingredients for the middle dough [(70 parts strong wheat flour, 2 parts yeast, 0.1 part yeast food, 40 parts water), the basic mix up to this point, and the additives. If you add it, add it in this medium type. Basically, there is no problem even if you use the original version.]
Put the mixture in a bowl and knead it for 2 minutes on low speed and 1 minute on medium-high speed, and set the kneading temperature to 24℃ to prepare the medium dough.

Next, this is fermented (medium seed fermentation). The conditions at this time are Medium seed fermentation temperature: 24℃ Medium seed fermentation relative humidity 7i 蛯 Medium fermentation time: 4 hours 30 minutes Medium seed fermentation end point product temperature 29.5℃ It is.

Next, add the main kneading ingredients to this medium fermented dough [strong flour 3
0 parts, 2 parts of salt, 5 parts of sand, 1 part of skim milk powder, 25 parts of water,
5 parts of fats and oils (only the fats and oils are added during the kneading process) This is the basic mixture, and as mentioned above, additives may be added during the main kneading process. In this reference example, additives are added to the inner dough. ] and kneaded at low speed for 3 minutes and medium-high speed for 4 minutes, oil and fat were added and further kneaded at low speed for 2 minutes and medium-high speed for 3 minutes to obtain the actual dough. The dough temperature at this time is approximately 27.
The temperature is 5°C.

Next, 20 minutes of floor time is allowed to recover the dough damaged by kneading, after which it is divided into 450 g of dough. In order to recover the fabric that was damaged by the splitting, we took a bench time of 20 minutes at room temperature and shaped it with a molder.

Next, the shaped product is placed in a one-loaf bread mold and fermented.

The conditions for proofing are shown below.

Incubation temperature: 37°C Inauguration relative humidity: 80% Incubation time: 40 minutes The bread dough thus prepared is baked in an oven at 210°C for 30 minutes.

After baking, it was cooled at 20°C for 4 parts, then placed in a plastic bag, sealed, and further stored at 20°C for 2 days (48 hours).
A sample of bread.

After 48 hours, cut this bread into a certain size 2.5cm x 2.5cm x at a certain distance (6cm) from the edge.
2. The hardness of the obtained hypercubic sample was measured using a baker's compressimeter (manufactured by Chiyoda Seisakusho), and the softness of the bread was evaluated. The smaller the measured value, the softer the bread.

Hereinafter, in both Examples and Comparative Examples, bread dough and bread were produced and evaluated under the same conditions as on the ridges.

Examples 1 to 3 and Comparative Examples 1 to 11 Bread was manufactured using the manufacturing conditions, manufacturing method, and evaluation method shown in the reference example, and the obtained bread was evaluated (hardness evaluation). The manufacturing process for this bread is as follows.

↓ Floor time (20 minutes) ↓ Division ↓ Bench time (room temperature, 20 minutes) Shaping ↓ Proofing (37℃, 40 minutes) ↓ Baking (210℃, 30 minutes) ↓ Bread filling ingredients The compounds shown in Table 2 were used as additives.

Table 2 The evaluation results of the obtained bread were as shown in Table 3.

〔Effect of the invention〕

As seen above, galacturonic acid was found to have an excellent bread softening effect. Therefore, if the bread modifier containing galacturonic acid as an active ingredient of the present invention, the bread dough containing galacturonic acid, or the bread manufacturing method of the present invention are used, very soft (tender) high-quality bread can be produced. can be manufactured.

Claims (1)

[Claims] 1. A bread modifier containing galacturonic acid as an active ingredient. 2. 0.0 galacturonic acid per 100 parts by weight of flour
A bread dough comprising 4 to 0.8 parts by weight of bread dough. 3. Galacturonic acid is added and kneaded to a bread raw material whose main component is wheat flour in an amount of 0.04 to 0.8 parts by weight per 100 parts by weight of wheat flour, and then fermentation and baking are performed by conventional methods. A method of manufacturing bread.