NL7906460A - Mfg. bread having good texture and uniform structure - includes adding L-ascorbic acid, reducing agent and thickener to dough - Google Patents

Abstract

Prodn. of bread (I), comprises (1) kneading dough with addition of (1) L-ascorbin acid (II), (11) reducing agent (III), other than (II) and (111) thickener (IV), (2) fermenting the dough and then (3) baking it. Salts of ascorbic acid can also be used for (II). The amt. of (II) 2-100 ppm. Examples of (III) are cystein, glucose-cystein, glutathione, alpha-ribo acid, keratin-hydrolysis product contg. cystein, yeast powder contg. glutathione, sodium sulphite, etc. and the amt. of (III) added is 0.02-1.0 microgram equivalents per g wheat flour. (IV) is xanthan gum, guar gum, carrageenan, tamarind gum, locust bean gum, gum arabic, alginic acid, etc.. The amt. of (IV) is 10-3000 ppm.

Description

Fr 793 ^ 19 / vdV / mk * .-- _ 1 _

Applicant: NISSHIN FLOUR MILLING CO., MEMBER in Tokyo, Japan Title: "Method for the preparation of bread" *.

The invention relates to a method for preparing bread with good properties. More particularly, the invention relates to a method of preparing bread, wherein, during the kneading of the dough, an L-ascorbic acid, a reducing agent other than L-ascorbic acid and a thickening agent are added.

Attempts have already been made to increase the volume of bread to improve the appearance of the inside and outside of the bread and at the same time its taste. L-ascorbic acid is used for this purpose, but this does not always yield bread with satisfactory properties.

Extensive research has now shown that a bread with exceptionally good properties can be obtained by kneading a dough with three additives, namely an L-ascorbic acid, which can act oxidatively on the dough to stiffen it and thereby improve the gas retention capacity of the dough. , a reducing agent (but not L-ascorbic acid), which acts opposite to the L-ascorbic acid to soften the dough and a thickener.

According to the present invention there is provided a method for preparing bread using yeast, in which a dough is kneaded with three kinds of additives, namely an L-ascorbic acid, a reducing agent other than L-ascorbic acid and a thickener, and proving and baking this dough.

25 In the description, the term bread includes not only bread of the Pullman type (flat top), bread of the English type (open top), round bread, milk bread, French bread and butter rolls, but also bread types such as bread filled with different types of jam, buns filled with sweet bean paste, raisin-containing bread, egg-containing bread, and buns filled with cream paste, bread containing flours other than wheat flour, such as rye bread, rice bread, unpolished rice bread and bread made from whole wheat flour, and breads obtained by use of yeast such as rusk, crackers and steamed bread filled with various fillers such as bean paste or cooked meat and vegetable-35 mixtures.

7906460 * «. L.

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In carrying out the process of the invention, an L-ascorbic acid, thickener and a reducing agent can be added during any step used in the preparation of bread.

The above term "an L-ascorbic acid" includes 5 L-ascorbic acid, dehydroascorbic acid or their salts. The L-ascorbic acid can advantageously be added in an amount of from 2 to 100 parts by weight per million of wheat flour. No substantial effect is observed when addition a of less than the above amount and no additional effects are obtained even if the L-ascorbic acid is added in an amount above the said amount.

The term "reducing agent other than L-ascorbic acid" as used above includes any additive that has a reducing effect on the dough and is useful in foods such as, for example, cysteine, glucose cysteine, glutathione, thioctic acid (or lipoid acid) and their salts Keratin hydrolysates containing cysteine; natural substances such as yeast powder and cereal embryo shoots containing glutathione; and sulfites such as sodium sulfite, sodium hydrosulfite and potassium metabisulfite. Such a reducing agent can preferably be added, if its functional group has a reducing ability, in an amount of 0.02 to 1.0 micrograms equivalent per gram of wheat flour. More preferred is an amount of 0.05 to 0.2 micrograms equivalent. Below 0.02 micrograms it is impossible to achieve the intended effect of the present invention and, above 1 microgram equivalent, will the performance of a dough kneader be poor? as the dough becomes more tacky and the gas retention capacity of the dough is reduced resulting in a volume reduction of the product.

Suitable thickeners in the present invention include xanthan gum, carrageain, tamarind gum, gua gum, locust bean gum, furcellan, gum arabic, alginic acid, rubber gum, tragacanth goo, taro powder, carboxymethyl starch and pullulan. Xanthan gum, rubber gum and gum arabic are particularly preferred. The thickener can normally be added in an amount of from 10 to 3000 parts by weight per million parts by weight of wheat flour, but is not limited to this amount. In the case of Xanthan gum, rubber gum or gum arabic, preference is given to 50 to 1005 ppm. If such a thickener is added in an extraordinarily clay concentration, it will not work. On the other hand, if too much is added, the 7906460-3 stretchability of a dough will become poor, resulting in a small volume of the product obtained after baking.

These additives can be incorporated into a dough during kneading and then carefully mixed with the dough. In the sponge dough method, such additives can be added during kneading of the starting composition but better results will be obtained if incorporated during primary kneading. of the sponge material. According to the method of the invention, it is possible to obtain bread of which the volume is sufficiently large and of which the inner phase (crumb grain), outer phase (bread color and crust appearance) and structure (the feeling observed when the structure is compressed with the finger) ) are satisfactory · In addition, dough handling is easy as the dough is not extremely sticky. The effectiveness of these additives becomes more apparent when no oxidizing agents are used.

To demonstrate the effectiveness of the method of the invention, the following examples were performed. To the base composition described below, the additives listed in Table A were added and various types of bread were prepared by the continuous method.

Basic formulation 20 Wheat flour 300 g dist 6 g

Sugar 9 g

Salt 6 g

Bakery fat composition 9 g 25 Water 210 ml TABLE A (additives) L-ascorbic acid Cysteine Xan than gum (wan) _ (wan) (man)

The present invention bOO

50 Control -

Equation (1) 20

Equation (2) - 10

Equation (3) - - 400

Equation (4) 20 10 35 Equation (5) 20 - ^ 00

VAT »gt * 1 Ί jkiny (£>) - 10 bOO

7906460

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The baked products were compared in volume, inner phase and outer phase. The results are shown in Table B in which symbols have the following meanings.

O 6 ° ed 5 X poor (of no commercial value) XX worse (of no commercial value) XXX worst (of no commercial value)

TABLE B

Volume Inner-Outer Structure 10 (cc) phase phase

The present invention 2070 O 0.0

Control 1880 XXX XXX XXX

Comparison (1) 1950 XX XXX XX

Comparison (2) 2010 XX XX XX

15 Comparison (3) 1900 XX X X

Equation (k) 1970 XX X

Comparison (5) 1910 X XX X

Comparison (6) 2020 XX X

EXAMPLE I

0.5 g of L-ascorbic acid, 0.5 g of cysteine and 20 g of xanthan gum are mixed with the above-described composition, the dough thus prepared is allowed to rise, then dried and baked under the conditions described below. Bread is obtained. The bread had an excellent shape, color and structure.

25 Bread making formulation

Wheat flour 25000 g

Yeast 500 g

Salt 500 g

Water 16750 ml 30 Sugar 1500 g

Bakery fat composition 1250 g

Yeast food 25 g

The aforementioned yeast food consists of calcium monophosphate, calcium diphosphate, ammonium chloride, calcium carbonate, calcium sulfate, malt flour and starch.

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Circumstances regarding the manufacture of bread

First fermentation at 27 ° C for 90 minutes

Second fermentation 30 minutes at 27 ° 0

Laying time V minutes 5 Dryer 40 minutes at 3 ° 0

Bake at 200 ° C for 30 minutes

EXAMPLE II

A mixture of the sponge dough described below is kneaded and then allowed to rise at 27 ° C for A hours. An additional mixture for the dough formulation described below mixed with 0.5 g of L-ascorbic acid, 0.25 g of sodium sulfite and 12 g of rubber gum is added to the above sponge dough. The dough obtained is allowed to rise at 27 ° C for 35 minutes and then Bake at 200 ° C for 30 minutes to obtain bread. Mousse dough formulation 15 Wheat flour 1750 ° g

Yeast 5OO g

Yeast food 25 g

Water 10 liters

Dough formulation 20 Wheat flour 7500 g

Salt 500 g

Sugar 1250 g

Bakery fat composition 1250 g

Water 6250 g In addition to the above test, L-ascorbic acid, sodium sulfite and rubber gum, which were added to the dough formulation in the above test, were added to the sponge dough composition and bread was baked keeping the other conditions identical to the conditions in the above trial. Both methods provided bread with excellent properties.

EXAMPLE III

To a bread making dough obtained by the following formulation, 0.1 g of dehydro-ascorbic acid, 0.01 g of glutathione and 0.5 g of tragacanth gum are added, and bread is prepared with the following circumstances.

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Formulation for the manufacture of bread rolls Wheat flour 1000 g

Yeast 25 g

Salt 15 g 5 Sugar 120 g

Fat 150 g

Egg 100 g

Skimmed milk powder 30 g

Yeast nutrition 1 g 10 Conditions during the manufacture of the buns

Fermentation at 27 ° C for 60 minutes

Driving time 15 minutes

Dry for 30 minutes

Bflfrfrgn 10 minutes at 200 ° C

EXAMPLE IV

To a dough * prepared at 15 ° C using the frozen dough composition described below, 0.06 g of dehydro-ascorbic acid, 0.01 g of L-cysteine and 0.5 g of xanthan gum are added. The resulting mixture is then kneaded and the dough rolled to a thickness of 10 mm. The dough sheet thus rolled out is frozen at -20 ° C to obtain frozen dough. After three weeks from the preparation of the frozen dough, the frozen dough is allowed to thaw and baked at 200 ° C for 10 minutes.

A good quality bread is obtained.

Frozen dough composition 25 Wheat flour 1000 g

Yeast 50 g

Salt 15 g

Sugar 100 g

Fat 100 g 30 Egg 100 g

Milk 250 g

Fat 500 g

EXAMPLE V

0.3 g of E ascorbic acid are added to a sponge dough with the sponge dough formulation of Example III and this mixture is kneaded until the dough is allowed to rise for 7 hours at 27 ° C. 0.2 g GL-cysteine and 60 g xanthan gum are then incorporated into the dough with the dough formulation of Example II.

The mixture is then combined with the sponge dough and kneaded.

The resulting dough is allowed to rise at 27 ° C for 35 minutes and then baked at 200 ° C for 30 minutes. Bread of good quality is obtained.

7906460

Claims (7)

1. A method for preparing bread, characterized in that a dough is kneaded in May / L-ascorbic acid, a reducing agent other than L-ascorbic acid and a thickener, the dough thus kneaded is proofed and then the bake thus risen dough. A method according to claim 1, characterized in that the L-ascorbic acid consists of the group of L-ascorbic acid and its salts and L-ascorbic acid amide. 10 The method according to claim 1, characterized in that the L-ascorbic acid is used in an amount of 2 to 100 parts by weight per million parts by weight of wheat flour. 4. A method according to claim 1, characterized in that the reducing agent consists of cysteine, glucose cysteine, glutathione, thioctic acid (-lipoid acid) and their salts, cysteine containing glyceratin hydrolyzates, yeast powder and embryo shoots of cereals containing glutathione, and alkali metal sulfites, hydrosulfites and metabisulfites. The process according to claim b, characterized in that the reducing agent is added, if its functional group has reducing power, in an amount of 0.02 to 1.0 micrograms equivalent per gram of wheat flour. 6. A method according to claim 1, characterized in that the thickener is a substance selected from the group consisting of xanthan gum, carrageenin, tamarind gum, gua gum, locust bean gum, furcell sn, gum arabic, alginic acid, rubber gum, tragacanth gum, calaya gum, taro powder, carboxymethyl starch and pullulan. A method according to claim 6, characterized in that the thickener is used in an amount of 10 to 300C parts by weight per million wheat flour. 30 7906460