KR102675153B1 - Manufacturing method of baguette bread for improving crust quality - Google Patents

Abstract

The present invention relates to a method of manufacturing baguette bread with a golden color and no cracking of the crust even after frozen storage. According to the present invention, the Meillard reaction occurs smoothly without cracking the crust during frozen storage. It is possible to produce baguette bread with a golden color.

Description

Manufacturing method of baguette bread for improving crust quality {Manufacturing method of baguette bread for improving crust quality}

The present invention relates to a method of manufacturing baguette bread, and more specifically, to a method of manufacturing baguette bread that has a golden color and no cracks in the crust even after frozen storage.

In the bakery industry, baguettes are generally sold frozen after baking. In other words, baguettes are fired at a bread factory, then stored frozen and shipped to a road shop, and the road shop re-bakes the frozen baguettes and sells them.

However, because the crust of baguettes is thin and rough, the crust is broken and the structure is damaged during the freezing process, causing a problem that looks unsightly after rebaking.

Republic of Korea Patent Registration No. 1004314940000 (registration date 2004.05.03) describes a method for manufacturing baguette bread with a long aging speed, no change in size, and excellent color, using pre-set flour, yeast, salt, and water. A mid-cooking dough process of mixing in proportions and fermenting at room temperature to form a mid-cooking dough; A main dough process of mixing bread flour, salt, yeast, water, and improver at a preset ratio and adding the intermediate dough to form the main dough; A primary fermentation process of fermenting the dough at 30 to 33°C for 90 minutes; A division process of dividing the primary fermented dough into preset weights; A forming process of folding and stretching the divided dough; A secondary fermentation process in which the formed dough is fermented at 30 to 33°C for 1 hour; A half-baking process in which the secondary fermented dough is baked in an oven at 230°C for 10 minutes; A cooling process of cooling the half-fired semi-finished product to around 50°C; A freezing process of freezing the cooled semi-finished product in a freezer at around -38°C for 40 minutes; A thawing process of thawing the frozen semi-finished product at room temperature; A manufacturing method is described, which includes a complete baking process of baking the semi-finished product in an oven at about 230 to 250°C for 10 minutes.

The present invention seeks to improve the problem of the crust breaking during the freezing process and develop and provide baguette bread whose crust does not break even after frozen storage.

The present invention provides a flour dough for making baguette bread, characterized in that glucoamylase and glucose oxidase are added to the flour dough.

Additionally, the present invention provides baguette bread manufactured by baking the flour dough of the present invention. At this time, the baguette bread can preferably be frozen. Additionally, the frozen baguette bread can preferably be rebaked.

The present invention includes the steps of (a) preparing a flour dough to which glucoamylase and glucose oxidase have been added; After step (a), (b) allowing the flour dough to rest at room temperature for 30 to 90 minutes; After step (b), (c) dividing the rested flour dough and forming it into baguette bread; After step (c), fermentation (d) for 30 to 90 minutes at 25 to 30°C and 70 to 80% relative humidity; After step (d), baking (baking) in an oven at 170 to 230°C for 15 to 25 minutes (e); It provides a method for manufacturing baguette bread, comprising:

According to the present invention, baguette bread with a golden color can be manufactured because the Meillard reaction occurs smoothly without breaking the crust during frozen storage.

Figure 1 shows the results of analyzing the total sugar content of the untreated baguette (control) and the enzyme mixture added group baguette (test) prepared in Example 1. In Figure 1, 'after fermentation' is the total sugar content measured after completion of fermentation, and 'final product' is the total sugar content measured after re-baking.
Figure 2 shows the results of glucose content analysis of the untreated baguette (control) and the enzyme mixture added group baguette (test) prepared in Example 1. In Figure 1, 'after fermentation' is the glucose content measured after completion of fermentation, and 'final product' is the glucose content measured after recalcination.
Figure 3 shows the results of fermentation power analysis of the untreated baguette (control) and the enzyme mixture added group baguette (test) prepared in Example 1. In Figure 3, the graph on the left is the result of measuring CO ₂ generation power every 10 minutes, and the graph on the right is the result of measuring total CO ₂ generation power.
Figure 4 shows the specific volume measurement results of baguettes in the enzyme mixture addition group (test) and baguettes in the untreated group (control).
Figure 5 shows the results of comparing the colors of the untreated baguette (Control) prepared in Example 1 and the baguette with the enzyme mixture added (Test) after firing.
Figure 6 shows the results of checking the condition of the crust of the untreated baguette (Control) and the enzyme mixture added group (Test) after 2 weeks of frozen storage.
Figure 7 shows the results of checking the condition of the crust of untreated baguettes (Control) and baguettes with enzyme mixture added (Test) after 5 weeks of frozen storage.

The present invention provides a flour dough for making baguette bread, characterized in that glucoamylase and glucose oxidase are added to the flour dough. Additionally, the present invention provides baguette bread manufactured by baking the flour dough of the present invention. At this time, the baguette bread can preferably be frozen. Additionally, the frozen baguette bread can preferably be rebaked.

The present invention manufactures a mixture of glucoamylase and glucose oxidase without adding additional sugar or other sugars to baguettes, a representative group of low-sugar products with low sugar content, and uses them as wheat flour during the bread manufacturing process. By generating glucose from , it was possible to solve the quality problem of 'deterioration in color accompanying a decrease in firing time to prevent cracking of the crust.'

Although various enzymes exist in wheat, enzyme activity is reduced through the wheat milling process, so it is somewhat insufficient to produce glucose on its own during the baking process.

Therefore, in the present invention, a mixture of glucoamylase and glucose oxidase was created and added to the mixing (dough production) step to generate glucose through an enzyme reaction from flour and baking during the fermentation process. Product volume was improved by increasing the carbon dioxide production of yeast ( Saccharomyces cerevisiae ).

In addition, applying an enzyme mixture affects the color, which is one of the major factors in baking quality. This is because the glucose produced by the enzyme mixture promotes the Maillard reaction, a chemical reaction between amino acids and reducing sugars. It was possible to achieve a uniform brown color of the final product in a faster time during the process and shorten the firing time. By shortening the firing time, it was possible to overcome many quality problems, such as cracking of the crust that occurs when baguette bread is frozen and stored and distributed, and through this, the present invention was completed.

That is, in baguette bread, cracking of the crust is due to baking time and baking temperature. If the baking time is long or the baking temperature is high, the amount of heat energy applied is large, causing the crust to crack during frozen storage.

However, if the firing time is shortened or the firing temperature is lowered due to concerns about cracking of the crust, the baguette's unique golden color is lost, making it visually undesirable.

Therefore, there is a need to develop a technology that produces the unique golden color of baguettes while reducing the amount of heat energy applied so that the crust does not break during frozen storage. In the present invention, the baguette is processed even under relatively low heat energy conditions by treating it with an enzyme mixture. The Iyer reaction occurred smoothly, creating a golden color, and the use of low heat energy prevented cracking of the crust during frozen storage.

On the other hand, the present invention preferably includes the step (a) of preparing a flour dough to which glucoamylase and glucose oxidase are added; After step (a), (b) allowing the flour dough to rest at room temperature for 30 to 90 minutes; After step (b), (c) dividing the rested flour dough and forming it into baguette bread; After step (c), fermentation (d) for 30 to 90 minutes at 25 to 30°C and 70 to 80% relative humidity; After step (d), baking (baking) in an oven at 170 to 230°C for 15 to 25 minutes (e); It provides a method for manufacturing baguette bread, comprising:

Hereinafter, the manufacturing method of the baguette bread of the present invention will be described in detail in each step.

<Step (a): Dough preparation>

This step is the process of manufacturing flour dough. More specifically, it is a process of manufacturing flour dough to which glucoamylase and glucose oxidase are added.

The flour dough may preferably include flour, baking improver, enzyme, salt, baking yeast, and water (water supply). More preferably, based on 100 parts by weight of flour, 0.1 to 0.3 parts by weight of baking improver, 0.2 to 0.8 parts by weight of enzyme mixture (mixture of glucoamylase and glucose oxidase), 1 to 5 parts by weight of salt, and 0.5 to 1.5 parts by weight of baking yeast. It can be formulated by mixing 60 to 80 parts by weight of water (water).

At this time, the enzyme mixture may preferably include glucoamylase and glucose oxidase in a weight ratio of 1 to 0.02 to 0.2.

<Step (b): Rest>

This step is a process of resting the flour dough at room temperature for 30 to 90 minutes after step (a). Flour dough can be stabilized through the resting process.

<Step (c): Forming>

This step is the process of dividing the rested flour dough after step (b) and forming it into baguette bread. Depending on the amount of dough, it is divided into appropriate numbers and formed into the size and shape of commercially available baguette bread.

<Step (d): Fermentation>

This step is a process of fermentation for 30 to 90 minutes at 25 to 30°C and 70 to 80% relative humidity after step (c). As yeast performs fermentation, carbon dioxide and other substances are produced, increasing the specific volume and producing various other metabolites.

<Step (e): Firing>

This step is a process of baking in an oven at 170 to 230°C for 15 to 25 minutes after step (d). Firing means baking, and baguette bread is completed through firing.

It is recommended that the firing in this step be performed so that no cracks in the crust appear within the above temperature and time conditions. By reducing the time when the temperature is high and increasing the time when the temperature is low, cracking of the crust can be prevented by controlling the amount of heat energy applied during baking. However, if the amount of heat energy applied is reduced, the yellow color may not appear, but in the present invention, the Meillard reaction is activated by the addition of the enzyme mixture, and a yellow color can be produced despite the reduced amount of heat energy. .

The baguette bread manufactured as above is frozen and distributed to road shops, where it is rebaked and sold to consumers.

Hereinafter, the contents of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of the present invention is not limited to the following examples and experimental examples, but also includes modifications of the technical idea equivalent thereto.

[Example 1: Preparation of baguette bread according to the present invention]

(1) Preparation of enzyme mixture

An enzyme mixture was prepared by mixing glucoamylase and glucose oxidase at a weight ratio of 1 to 0.04.

(2) Baguette bread mixing ratio

An attempt was made to manufacture baguette bread using the mixing ratio shown in Table 1 below. The mixing ratio of the 'no additives group' is the mixing ratio for making conventional baguette bread without enzymes. 'Enzyme mixture addition group' is the mixing ratio for manufacturing baguette bread with the addition of the enzyme mixture according to the present invention. The mixing ratio in Table 1 below indicates the amount of remaining ingredients added based on 100 parts by weight of flour.

Baguette mixing ratio Raw material No additives Enzyme mixture addition group flour 100 100 Baking improver
(Lesaffre) 0.2 0.2 enzyme mixture
(Mix glucoamylase and glucose oxidase at a weight ratio of 1 to 0.04) - 0.5 salt 3 3 baker's yeast One One rating 70 70

(3) Baguette manufacturing method

1 kg of dough was prepared by mixing in the mixing ratio shown in Table 1 above. After preparing the dough, it rested at room temperature for 60 minutes. Afterwards, it was divided and molded into appropriate sizes. Afterwards, fermentation was performed for 60 minutes at 27°C and 75% relative humidity.

After fermentation, the samples were baked in an oven at 200°C for 17 minutes and 20 minutes, respectively. After firing in this way, it was frozen at -20°C, then refired (heated in an oven at 200°C for about 4 minutes), and its quality was evaluated as follows.

[Experimental Example 1: Comparison of general properties of baguette bread prepared in Example 1]

(1) Total sugar content analysis

As a result of analyzing the total sugar content of the untreated baguettes prepared in Example 1 and the enzyme mixture added group baguettes, it was found that the post-fermentation and final products (hereinafter, 'final products' mentioned below refer to products after re-baking) There was no significant difference between the two groups.

Figure 1 shows the results of total sugar content analysis of the untreated baguette (control) and the enzyme mixture added group baguette (test) prepared in Example 1. In Figure 1, 'after fermentation' is the total sugar content measured after completion of fermentation, and 'final product' is the total sugar content measured after re-baking.

(2) Glucose content analysis

As a result of analyzing the glucose content of the untreated baguette and the enzyme mixture added group baguette prepared in Example 1, the enzyme mixture added group (Test) showed a higher glucose content both after fermentation and in the final product. It was. In particular, the difference was even greater in the final product, which showed a glucose content that was about three times higher.

Figure 2 shows the results of glucose content analysis of the untreated baguette (Control) and the enzyme mixture added group baguette (Test) prepared in Example 1. In Figure 1, 'after fermentation' is the glucose content measured after completion of fermentation, and 'final product' is the glucose content measured after recalcination.

(3) Fermentation power analysis

The fermentation power of the untreated baguettes prepared in Example 1 and the enzyme mixture added group baguettes were analyzed. Fermentation power was measured immediately after the dough was manufactured. Fermentation power was measured through gas generation analysis, and the amount of CO ₂ generated by time period and the total amount of CO ₂ generated over time were measured and compared.

As shown in Figure 3, the amount of CO ₂ gas generated in the enzyme mixture addition group (Test) was higher than that in the untreated group (Control). Through this, it was confirmed that the enzyme mixture addition group had higher fermentation power.

Figure 3 shows the results of fermentation power analysis of the untreated baguette (Control) and the enzyme mixture added group baguette (Test) prepared in Example 1. In Figure 3, the left graph is the result of measuring CO ₂ generation power every 10 minutes, and the right graph is the total CO ₂ generation power measurement result.

(4) Volume analysis

The specific volume of the untreated baguette prepared in Example 1 and the enzyme mixture added group baguette was measured and analyzed after re-baking.

As shown in Figure 4, the specific volume of the enzyme mixture added group baguette (Test) was larger than that of the untreated baguette (Control).

[Experimental Example 2: Comparison of crust quality of baguettes prepared in Example 1]

(1) Color comparison

The crust quality of the untreated baguette prepared in Example 1 and the enzyme mixture added group (final product rebaked after frozen storage) was compared.

Figure 5 shows the results of comparing the colors of the untreated baguette (Control) prepared in Example 1 and the baguette with the enzyme mixture added (Test) after firing.

'20min (200°C)' in Control shown at the bottom left of Figure 5 is the color according to the firing conditions of a typical baguette bread. It was grilled to a moderate golden brown and looked appetizing. In the case of Control's '17min (200℃)', the firing time is shortened, so the degree of brownness appears slightly, giving the impression that it is slightly undercooked.

Test's '17min (200℃)' was grilled to a moderately golden brown and looked appetizing, and the color was similar to Control's '20min (200℃)'. The '20min (200℃)' test showed a strong overall brownness, giving it a somewhat burnt feel, and it felt like it would be sensually hard.

As a result of this comparative experiment, it was confirmed that the experimental group to which the enzyme mixture was added was able to produce baguettes with the same color as the control group even if the firing time was reduced by about 3 minutes compared to the control group.

(2) Comparison of crust quality according to frozen storage

The untreated baguettes prepared in Example 1 and the enzyme mixture added group baguettes (final product rebaked after frozen storage) were observed for crust damage. The experimental results were the same as Figures 6 and 7.

According to the results of FIG. 6 observed after two weeks of frozen storage, it was confirmed that the crust of the untreated baguette (Control) was cracked, holes were formed, and the surface was ruptured. In contrast, there were no holes or cracks in the baguette (Test) with the enzyme mixture added. Figure 6 shows the results of checking the condition of the crust of the untreated baguette (Control) and the enzyme mixture added group (Test) after 2 weeks of frozen storage.

In addition, according to the results of FIG. 7 observed after 5 weeks of frozen storage, it was confirmed that the crust of the untreated baguette (Control) was still cracked, holes were formed, and the surface was ruptured. However, in the baguette (Test) in the enzyme mixture added group, the crust was in good condition with no cracks as if it had been stored for 2 weeks. Figure 7 shows the results of checking the condition of the crust of untreated baguettes (Control) and baguettes with enzyme mixture added (Test) after 5 weeks of frozen storage.

(3) Sintering

In baguette bread, cracking or hole formation in the crust is due to baking time and baking temperature. If the firing time is long or the firing temperature is high, the amount of heat energy applied is large, causing the crust to crack or have holes when stored frozen.

However, if the firing time is shortened or the firing temperature is lowered due to concerns about cracking of the crust, the baguette's unique golden color is lost, making it visually undesirable.

Therefore, there is a need to develop a technology that produces the unique golden color of baguettes while reducing the amount of heat energy applied so that the crust does not break during frozen storage. In the present invention, the baguette is processed even under relatively low heat energy conditions by treating it with an enzyme mixture. The Iyer reaction occurred smoothly, creating a golden color, and the use of low heat energy prevented cracking of the crust during frozen storage.

Claims (5)

For 100 parts by weight of flour, it is composed of 0.1 to 0.3 parts by weight of baking improver, 0.2 to 0.8 parts by weight of enzyme mixture, 1 to 5 parts by weight of salt, 0.5 to 1.5 parts by weight of yeast for baking, and 60 to 80 parts by weight of water. ,
The enzyme mixture is a flour dough for making frozen baguette bread without cracking the crust, characterized in that glucoamylase and glucose oxidase are mixed at a weight ratio of 1:0.04.
A frozen baguette bread with an unbreakable crust manufactured by baking the flour dough of claim 1.
delete According to paragraph 2,
The frozen baguette bread,
A frozen baguette bread with an unbreakable crust that is refired.
Step (a) of preparing a flour dough to which glucoamylase and glucose oxidase have been added; After step (a), (b) allowing the flour dough to rest at room temperature for 30 to 90 minutes; After step (b), (c) dividing the rested flour dough and forming it into baguette bread; After step (c), fermentation (d) for 30 to 90 minutes at 25 to 30°C and 70 to 80% relative humidity; After step (d), baking (baking) in an oven at 170 to 230°C for 15 to 25 minutes (e); Includes,
In step (a), the flour dough contains 0.1 to 0.3 parts by weight of a baking improver, 0.2 to 0.8 parts by weight of an enzyme mixture, 1 to 5 parts by weight of salt, 0.5 to 1.5 parts by weight of yeast for baking, and It is prepared by mixing 60 to 80 parts by weight of water, and the enzyme mixture is a mixture of glucoamylase and glucose oxidase at a weight ratio of 1:0.04. A method of manufacturing frozen baguette bread without cracking the crust.