KR20120074881A - Method for preparing par-baked frozen dough using wheat - Google Patents

Abstract

PURPOSE: A producing method of par-baked frozen dough using wheat is provided to improve the baking property when using weak flour or medium flour for baking. CONSTITUTION: A producing method of par-baked frozen dough using wheat comprises the following steps: mixing a mixture of wheat flour and sub ingredients with transglutaminase to obtain dough; molding the dough, and par-baking the dough; and freezing the dough. The flour is weak flour or medium flour. 0.8 parts of transglutaminase by weight is mixed with 100 parts of flour by weight. The sub ingredients include yeast, sugar, and butter. The dough additionally includes more than one enzyme selected from Fungamyl Super MA, Novamyl 10.00BG. Novamyl 1500MG, or ascorbic acid.

Description

METHODS FOR PREPARING PAR-BAKED FROZEN DOUGH USING WHEAT}

The present invention relates to a method of manufacturing frozen dough for baking, and more particularly, to obtain a good quality bread using a low-gluten domestic wheat, par baking frozen dough with improved shelf life. To provide.

The baking process is usually carried out as follows. The ingredients are first weighed and mixed and then fermented first. The fermented dough is then divided into appropriate sizes and medium fermented. It is then shaped into the desired bread and then panned to secondary fermentation and baked to complete the final product.

Gluten is formed during the kneading process. Gluten is a complex of gliadin and glutenin, a protein that is formed when water is added to flour, forming the basic skeleton of bread. The city makes it possible to retain the gas produced. The bread swells because of gluten. Therefore, it is preferable that gluten is sufficiently formed for good quality baking, and a strong flour, which is a hard wheat flour having a large amount of gluten, is generally used.

The amount of gluten is measured by dry gluten. Flour with more than 13% dry weight is called strong powder. Soft flours with a dry weight of 10% or less are called weak flours, which are suitable for baking or frying. Wheat flour with 10 to 13% dry weight is called medium flour, which is mainly used for noodle making. Domestic wheat produced in Korea is known to produce only strong powder or gravity powder without strong powder due to climatic conditions. Therefore, wheat flour produced with domestic wheat is not sufficient in gluten content, so that the skeletal structure of the produced bread is weak, and gas produced by fermentation is not sufficiently retained, so that a loaf volume is not preferably formed.

Moreover, even when using a strong powder, the use of a relatively large amount (4-5 parts by weight of flour) of yeast is required to form a sufficient rope volume. By the way, yeast gives the bread a unique aroma and color, so if you use a large amount of yeast to make bread deteriorates the quality of the bread. In addition, when making a dough for baking using a strong component, usually about 60 to 64% of water should be added to form a dough suitable for baking, and when more than 64% of water is added, the dough is not formed. Therefore, when kneading for baking usually requires a great deal of attention to the amount of water added and a considerable skill in the dough.

However, in the confectionery industry recently, in the factory, mainly in the franchise bakery, the flour is mixed with yeast and kneaded and molded into bread, then the frozen dough is rapidly frozen and then frozen (hereinafter referred to as 'frozen dough'). ) Is supplied to bakery shops (affiliates), and bakeries are used to thaw and bake and sell them.

This is because the yeast contained in the frozen dough is inhibited or killed by freezing. Therefore, the use of excess yeast or the addition of magnesium chloride, calcium carbonate, and butter to the dough increases the activity of the remaining yeast. have. However, these approaches can lead to a poor taste of bread due to excessive use of yeast or cause side effects due to byproducts of overactivated yeast.

On the other hand, as the interest in safe food is rapidly increasing, the demand for domestic wheat is increasing, and the food made using domestic wheat is in a tendency. However, domestic wheat still has a very small market share compared to imported wheat, and in particular, the use of domestic wheat for baking is insignificant. There is a reason that the price is higher than imported wheat, but domestic wheat has a low gluten content and is not suitable for baking.

Accordingly, there is a demand for providing a new concept of frozen dough with no additives or minimizing the use of domestic wheat.

The present invention is to recognize the above point to provide a frozen dough using a force component or gravity component not suitable for baking.

The present invention also provides a method of making a parbaked frozen dough which can improve the baking properties and improve the quality of the bread.

Another object of the present invention is to provide a new frozen dough manufacturing method which can increase the shelf life of frozen dough without the use of additives while minimizing the use of yeast.

Method for producing a frozen baking dough for baking according to the present invention is to form a dough by adding a transglutaminase (TG) to the mixture of flour and subsidiary materials as a main material, the formed dough is formed into a desired form, the Paving the molded dough, and freezing the resulting product. Before and / or after the step of forming the dough, a process of fermenting the dough is performed.

Wheat flour, which is a main ingredient, is not limited in kind, but wheat flour having a lower gluten content than strong powder is used according to the purpose of the present invention. Preferably, wheat flour made from domestic wheat having characteristics close to gravity in particle size, damaged starch content, protein dough property, amylose content, and the like is used as shown in the following table.

Physical Characteristics of Domestic Wheat Flour (Grade: Geumgang Wheat) and Imported Wheat Flour (Strong, Medium and Heavy) Water content
(%) Average particle size
(Μm) Ash
(%) Damaged starch
(%) White peach Geumgang Mill 14.23 52.3 0.40 5.3 89.59 Strong 12.68 62.6 0.40 8.4 91.53 Gravity 13.53 52.5 0.39 6.5 92.01 weak flour 12.33 52.2 0.38 3.6 91.92

Protein and Dough Properties of Domestic Wheat Flour and Imported Wheat Flour protein
(%) Sedimentation
(Ml) gluten
(%) Myxogram (see Figures 2A-2D) Bread dough
Fermentation height
(Mm) Water volume
(%) Dough time
(Minutes and seconds) Stability
(Mm) Geumgang Mill 13.9 49 10.9 63.0 4.30 13 46.7 Strong 15.2 62 11.5 65.0 4.50 18 50.3 Gravity 11.8 33 9.2 63.0 3.40 10 31.0 weak flour 10.0 21 8.9 53.0 3.00 9 29.6

Starch Characteristics of Domestic Wheat Flour and Imported Wheat Flour Amylose (%) Highest viscosity (BU) Breakdown (BU) Setback (BU) Geumgang Mill 27.5 139 39 122 Strong 26.4 124 17 118 Gravity 27.8 104 17 112 weak flour 28.6 90 16 92

* The data in Tables 1-3 above are as follows:

Moisture content, protein and ash are measured according to AACC (2000) 44-15A, 46-30 and 08-01, respectively.

Particle size index (PSI) was measured using a multi-wavelength laser particle size analyzer LS13320 (Beckman Coulter, Inc., USA). Flour color was measured using Minolta JS-555 (Minolta Camera Co., Ltd, Japan) to measure whiteness, redness and yellowness, respectively, and expressed as CIE-LAB L * (whiteness), respectively.

-Sedimentation value (SDS-sedimentation) is measured according to the methods of Axford et al. (1979) and Baik et al. (1994). That is, 3 g (14% water content) was added to a 100 ml measuring cylinder, and 50 ml of 0.0004% bromophenol blue solution was added twice, followed by shaking at 15 minutes for 2 seconds, and then containing 2% of 12.5% lactic acid. After adding 50 ml of% SDS (sodium dodecyl sulfate) solution, shake well for 15 seconds after 2 minutes, 4 minutes and 6 minutes, and leave for 20 minutes, and measure the scale of the precipitate.

Damaged starch content was determined according to the method of Gibson et al. (1997) and measured using enzymatic assay kits (Megazyme Pty., Ltd., Australia).

-The dough kneading was used for the mixograph, 10g mixograph (National Mfg. Co., USA) according to AACC method 54-40A (2000). For the amount of water in the graphograph, the optimum amount of water was obtained by referring to the mixogram of the flour, and the time to reach the maximum height was determined as the kneading time.

-Starch was extracted according to the method of Czuchajowska and Pomerranz (1993), amylose content was measured according to the method of Willisams et al. (1970), and gelatinization characteristics of starch were micro Visco-Amylo-graph (Brabender GmbH, Co., Germany). Measured using). In other words, add 5 g of starch (based on 14% water content) to an Amylograph container, add 100 ml of distilled water, make a suspension, place it in a Micro Visco-Amylo-Graph, and then put a suspension container stirred at 110 rpm for 1 minute from 30 ° C. to 95 ° C. The temperature of the starch suspension and the maximum viscosity of the starch suspension according to the temperature are maintained at 5 ° C, and maintained for 5 minutes, and then maintained at 7.5 ° C and 50 ° C for 1 minute. Breakdown, the final viscosity minus the lowest viscosity (setback) is measured.

Flour may be mixed with subsidiary materials used for baking. Such subsidiary materials may optionally or all contain yeast, sugar, butter, eggs, flavors, salt, water, and the like, as will be understood by those skilled in the art. In the present invention, the yeast is preferably added at about 3 parts by weight or less, more preferably about 1 to about 2 parts by weight based on 100 parts by weight of flour. According to an embodiment of the present invention, about 25 parts by weight or less of sugar and / or about 25 parts by weight or less of butter may be included with respect to 100 parts by weight of flour.

In the mixture of wheat flour and subsidiary materials, as enzymes, frozen dough-only enzyme Fungamyl Super MA, anti-aging enzyme Novamyl 10.00BG. One or more enzymes selected from Novamyl 1500MG, ascorbic acid, which oxidizes and whitens the flour, may be added up to about 1 part by weight relative to 100 parts by weight of the flour. In addition, yeast foods such as chlorides, carbonates, calcium sulfate, vitamin C, non-bacterial alpha-amylase may be added in an amount of about 1 part by weight or less based on 100 parts by weight of flour.

Transglutaminase, which is added to the mixture of flour and subsidiary according to the present invention, is an enzyme that catalyzes the acyl transfer reaction of the γ-carboxyamide group of glutamine residues in the peptide chain of wheat gluten. Such transglutaminase acts as an acyl receptor, whereby the ε-amino group of the lysine residue in the protein forms an ε- (γ-Glu) Lys bond in the molecule and between the molecules of the protein. Formation of protein complexes by the action of transglutaminase can alter the flow properties of gluten.

The transglutaminase can be of various origins, for example those derived from mammals, such as transglutaminase 1, 2, 3, 4 and the like. The transglutaminase is Streptoverticillium Extracted with water from the culture of mobaraense and then treated with cold ethyl alcohol, it may contain a diluent, stabilizer and the like for potency adjustment, quality preservation. The transglutaminase is also commercially available. For example, transglutaminase is prepared by inducing Streptoverticillium sp by Ajinomoto Co. Inc., Japan, and it is preferable to use a product having an optimum pH of 5 to 8 and an optimum temperature of 40 ° C.

According to the present invention, the transglutaminase is preferably added at about 0.8 parts by weight or less based on 100 parts by weight of wheat flour. However, when added up to about 0.01 parts by weight, gluten is formed but does not have properties suitable for frozen dough production. If the transglutaminase exceeds 0.4 parts by weight, the stability may be increased, but the baking properties may be deteriorated. Therefore, the transglutaminase is more preferably added in an amount of about 0.1 to 0.4 parts by weight, and most preferably in an amount of about 0.2 parts by weight.

According to an embodiment of the present invention, the transglutaminase-added mixed dough is subjected to primary fermentation, divided into appropriate sizes, and then intermediately fermented at room temperature. Thereafter, the fermented dough is molded and panned for secondary fermentation.

In the present invention, the molded dough is first baked, ie, parbaked, and the parbaked dough is frozen. The parbaking is preferably carried out to such an extent that the molded dough does not deform, for example, until the top surface of the molded dough becomes yellowish. For example, parbaking is performed at a temperature of about 200 to 250 ° C. for about 10 to 20 minutes depending on the size of the molded dough. Transglutaminase, an enzyme present in the molded dough, is susceptible to high temperatures of about 60 ° C. or more, and therefore is mostly killed during the parbaking process. In contrast, in the case of conventional frozen dough, the dough is generally frozen in a molded state without undergoing the parbaking step, and further fermentation by yeast is intended later. However, since the growth of yeast is inhibited by freezing of moisture in the frozen state, additives for increasing the activity of yeast are added or a large amount of yeast is added. Since the fermentation is completed prior to parbaking and freezing, no further fermentation is required and therefore no excess yeast or additives for the activity of yeast are required.

According to the present invention, the dough in which the molded dough is parked is frozen after being cooled at room temperature. It is preferably quick frozen in a low temperature freezer of about −40 ° C. or lower.

The frozen dough dipped in accordance with the present invention may be subjected to secondary baking in an oven without a separate thawing process to obtain a final baked whole bread. The parbaked frozen dough of the present invention has a low moisture content and does not require thawing in an oven required before baking conventional frozen dough. In addition, since all fermentation processes have been completed prior to parbaking, the frozen dough is not required for further fermentation. Secondary baking is preferably carried out in an oven at about 200 to 250 ° C. for 10 to 30 minutes, more preferably at about 230 ° C. for about 20 minutes.

According to the present invention to provide a bread having a quality corresponding to the strong powder while using a gravity powder or a force powder such as domestic wheat. In addition, a frozen baked dough is provided that does not require additional fermentation and can increase shelf life without the use of additives. Moreover, the parbaked frozen dough does not require separate thawing, thus saving the time required for the final baking.

1 is a block diagram showing a baking process according to an embodiment of the present invention.
Figures 2a to 2d show the mixgrams of kumgang mill, strong powder, gravity powder and kneading powder (without transglutaminase), respectively.
Figures 3a to 3d shows the myxogram of the dough is added 0.1, 0.2, 0.3 and 0.4 parts by weight of transglutaminase to the diamond mill respectively.
Figure 4 shows the actual picture of the appearance after the first baking, after the second baking and the cut surface after the second baking according to the content of the added transglutaminase.

Hereinafter, with reference to the accompanying drawings, according to an embodiment of the present invention will be described in more detail the present invention. The following examples are intended to illustrate preferred embodiments of the present invention in order to enable those skilled in the art to understand and to facilitate the present invention, and should not be construed as limiting the present invention. Those skilled in the art will recognize that various changes and modifications can be made within the spirit and scope of the invention.

1 is a block diagram briefly illustrating a process of making a frozen baked dough according to an embodiment of the present invention. As shown, the baking ingredients are weighed and transglutaminase is added and then mixed to form a dough. The dough formed is first fermented, divided into appropriate sizes, and then subjected to intermediate fermentation. Thereafter, after molding into a bread form, a panning operation is performed in which the molding dough is filled into a bread mold or arranged on an iron plate. After the second fermentation in the panned state, it is first parbaked in an oven. It is allowed to cool at room temperature after the parbaking and then rapidly frozen to provide the frozen dough. The parbaked frozen dough may be provided with a consumer ready bread by secondary baking without a separate thawing process.

Example

Specific examples of bakett bakers performed according to the amount of transglutaminase added are as follows.

Example 1 0.1 g of transglutaminase was added to Geumgang Mill

To 500 g of domestic wheat flour, 0.1 g of transglutaminase produced by Ajinomoto was added, sieved, and 1 g of commercial salt and 10 g of commercial dry yeast were added thereto. After that, the mixture was turned at a low speed for 30 seconds with a mixer, and kneaded with medium water while adding water little by little. After the dough was completed, the mixture was put into a fermentor (Daeyoung ENG) having a temperature of 28 ° C. and a humidity of 80%, followed by primary fermentation for 70 minutes. Thereafter, the dough was divided into 200g portions to form a round shape, wrapped in a wrap for 15 minutes, and then fermented at room temperature. The dough was pushed with a push rod to form a mold, followed by secondary fermentation at 28 ° C. and 80% fermenter for 50 to 60 minutes. After leaving at room temperature for about 3 minutes, the outer surface was cut, sprayed with water, and baked in a 230/230 ° C oven (Daeyoung ENG) until the top was yellowish (pabaking). Water was sprayed when about 10 minutes had elapsed during the parbaking process. After the parbaking was completed, the mixture was allowed to cool at room temperature for about 1 hour, and then rapidly frozen in a -40 ° C ultra low temperature freezer (ilsin rep). After 1 day, the final baking was performed in a 230/230 ° C. oven for 20 minutes without thawing, then taken out, and allowed to cool for 2 hours.

Example 2 0.2 g of transglutaminase was added to Geumgang Mill

The same procedure as in Example 1 was conducted except that the amount of transglutaminase added was 0.2 g.

Example 3 0.3 g of transglutaminase was added to Geumgang Mill

Example 1 and the baking process is the same, but the amount of transglutaminase was 0.3g.

Example 4 Add 0.4 g of transglutaminase to Geumgang Mill

Only the amount of transglutaminase was increased to 0.4 g, and the baking process was the same as in Example 1.

Comparative Example No Transglutaminase Addition to Geumgang Mill

The baking process was the same as in Example 1, but no transglutaminase was added.

evaluation

A. Mixogram According to Transglutaminase Content

Variation of Myxograms (see FIGS. 2A and 3A to 3D) with Transglutaminase (TG) Content TG content
(Parts by weight of flour) Water volume
(%) Dough time
(Minutes and seconds) Stability
(Mm) Comparative example 0 63 4.30 13 Example 1 0.2 63 4.30 16 Example 2 0.4 63 4.15 15 Example 3 0.6 63 4.08 15 Example 4 0.8 63 4.23 18

The data in Table 4 was obtained by measuring according to the experimental conditions defined in connection with Tables 1-3. As a result of investigating the characteristic change of the myxogram according to the amount of transglutaminase added to the flour, the amount of hydrolysis did not change to 63% and the dough time tended to decrease slightly. In general, when gluten content is increased, the stability increases as the gluten content increases. As the content of transglutaminase increases, the stability increases. In particular, the transglutaminase increased from 0.2 parts by weight to 16 mm and 0.8 parts by weight to 18 mm, showing stability similar to that of the strong component (stable 18 mm, see Table 2).

B. Evaluation of Machinability

The volume of baked baguette bread was measured using Loaf Volumeter (National Mfg. Co., USA). In order to measure the firmness of the final baked bread crumb, the bread was cooled at room temperature for 2 hours and then cut into a thickness of 2.0 cm at the center of the bread to perform a compression test. Hardness of the inner material was measured using a texture analyzer, a plastic plunger of 2.5 cm diameter at 25% strain of bread thickness, 1.0 mm / sec rate.

As shown in Table 5, in the first baking (pabaking) according to the addition of transglutaminase did not show a large difference of 183 ~ 187g weight, but the thickness, length, volume of the transglutaminase content The increase tended to decrease gradually.

Baking Characteristics According to Transglutaminase (TG) Content TG content
(Parts by weight) Primary Baking (Parbaking) Second Baking (Final Baking) weight
(g) thickness
(cm) Length
(cm) volume
(cc) weight
(g) thickness
(cm) Length
(cm) volume
(cc) Hardness
(N) 0.0 183 5.4 23.0 895 169 5.4 21.9 825 4.036 0.2 185 5.5 23.1 896 172 5.3 22.3 838 3.860 0.4 186 5.1 22.8 867 174 4.9 22.4 788 5.049 0.6 184 5.1 22.6 839 174 5.0 22.2 770 5.015 0.8 187 4.8 22.5 810 178 4.7 21.3 745 7.123

In the final baking after the first baking after the first freezing, the weight of all transglutaminase treatments decreased by 14g, the thickness and length of bread decreased slightly, and the bread volume decreased by 58 ~ 79㏄. Showed. The reason for this is thought to be a decrease in weight, thickness, length and volume because the moisture content in the bread decreases during the baking process.

When the final baking, 0.2 parts by weight of transglutaminase was added to the Geumgang wheat, the bread volume was the largest at 838㏄, and the change in weight after the first baking was the smallest at 58cc. Hardness was the softest at 3.860N.

Transglutaminase forms a gluten membrane, which is a wheat protein, when the dough is kneaded. The transglutaminase affects the bread volume and hardness by acting as a crosslink between wheat proteins. However, when the transglutaminase is aged at 38 ° C., it becomes known that it requires more water and increases tensile strength. For this reason, it is considered that when the content of transglutaminase is 0.4 part by weight or more, the bread volume decreases and the inner material becomes hard.

From the above results, when making frozen dough baguette bread using domestic wheat (geumgang wheat), it is analyzed that adding 0.2 parts by weight of transglutaminase to flour can provide the best quality bread.

Although the invention has been described in terms of several representative embodiments, it should be understood that the invention has the right to be protected in all its scope.

Claims (8)

As a main material, a method of manufacturing frozen dough for baking, using flour and subsidiary materials as raw materials,
Adding a transglutaminase to the mixture of flour and subsidiary materials to form a dough;
Molding the formed dough into a desired shape;
Parbaking the molded dough; And
Freezing the resulting product;
Frozen dough manufacturing method comprising a. The method of claim 1, wherein the flour is a gravity component or a force component, and the transglutaminase is frozen dough manufacturing method, characterized in that added to 0.8 parts by weight or less based on 100 parts by weight of the flour. The method of claim 2, wherein the transglutaminase is frozen dough manufacturing method, characterized in that added 0.1 to 0.4 parts by weight based on 100 parts by weight of the flour. The method for producing frozen dough according to any one of claims 1 to 3, wherein the submaterial comprises 3 parts by weight or less of yeast with respect to 100 parts by weight of the wheat flour. The method of claim 4, wherein the submaterial comprises 25 parts by weight or less of sugar and 25 parts by weight or less of butter based on 100 parts by weight of the wheat flour. The method of claim 4, wherein the mixture of flour and subsidiary fungamyl Super MA, Novamyl 10.00BG. A method for producing frozen dough further comprising adding at least one enzyme selected from Novamyl 1500MG and ascorbic acid to 1 part by weight or less based on 100 parts by weight of flour. 5. The method according to claim 4, wherein at least one substance selected from chlorides, carbonates, calcium sulfate, vitamin C and non-bacterial alpha-amylase is added to the mixture of flour and submaterial in an amount of 1 part by weight or less based on 100 parts by weight of wheat flour as a yeast hood. Frozen dough manufacturing method further comprising the step of. The frozen dough for baking obtained by parbaking the molded object of the flour dough to which the transglutaminase was added.

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