TW201517801A - Bread quality improving agent and production method for breads - Google Patents

Abstract

Problem: To provide a bread quality improving agent suitable for frozen dough with which it is possible to prepare breads from frozen bread dough without a decrease in the quality (for example, the bread volume, bread height, specific volume, crust quality, etc.) of the breads, and a production method, and the like, for breads using the improving agent. Solution: A bread quality improving agent for frozen dough is used which includes transglutaminase, L-ascorbic acid, and a bread emulsifier. In addition, bread dough is prepared combined with the bread quality improving agent for frozen dough, the bread dough is frozen following any of the steps of primary fermentation, shaping, and final fermentation, and breads are produced therefrom according to conventional methods.

Description

Bread quality improver and method for manufacturing bread

The present invention relates to a bread quality improving agent, a method for producing a bread using the same, and the like. More specifically, the present invention relates to a bread quality improving agent for adding and mixing a frozen bread dough and suitable for freezing bread dough, and a method for producing a bread using the same.

In the production of freshly baked breads in baking workshops, etc., in order to provide bread to consumers as soon as possible, it is not necessary to stir the flour or other raw materials for making bread, and then make bread dough, and more often use frozen bread dough that has been pre-frozen. After thawing, grill again to make bread. This is because not only the manufacturing steps of the breads are long, but also the consumption patterns of the breads of the consumers and the variety of tastes, and the background of most types (products) must be prepared in a short time.

Therefore, the method of producing bread by using the frozen bread dough is a method of shortening the manufacturing time compared to the production of each type of bread from the beginning (starting from the stirring of flour or the like), and in the industry, The resulting bread cannot be obtained in a sufficient volume (volume) or height Degree, or the taste of bread is prone to deterioration. In addition, due to the high cost of raw materials and the tendency to reduce the benefits of high energy costs, it is highly desirable to increase the manufacturing efficiency and reduce the equipment costs without losing the quality of the bread.

As one of means for further improving the manufacturing efficiency of breads for manufacturing frozen bread dough, a method of shortening the thawing step time of the frozen bread dough is being developed. For example, a method is known in which the frozen bread dough is divided into several stages to increase the temperature to shorten the temperature rise time or the final fermentation time (Patent Documents 1 to 3). However, in this method, since the quality of the bread cannot be sufficiently maintained, only breads having a markedly low quality (bread volume, appearance, skin quality, texture, etc.) are obtained, and as a result, in order to obtain high-quality bread, only The general bread making method can be used as the technical common sense of the industry.

On the other hand, transglutaminamide is mainly an enzyme that covalently bonds and crosslinks glutamine in a protein or peptide with an amine acid. In the food field, it is mainly used in fish culture such as fish plates. The shape protection of the product, in order to improve the toughness of the noodle. However, if it is used in breads that are soft to the taste, the bread will become hard and the quality will be deteriorated. Here, there is a proposal to disperse transglutaminamide in oils and fats such as ghee, and to use it as a fat or oil composition in a method of making a bread dough by a frozen dough (Patent Document 4). However, in this technique, it is not only necessary to uniformly disperse the transglutaminamide in the fat or oil, and the effect of transglutaminamide cannot be sufficiently exerted when the bread or the fat or the fat is blended. The quality of the bread obtained from the frozen dough making bread method cannot be said to be sufficient.

In this context, in the industry, bread is only prepared from frozen bread dough by adding ‧ to the flour or other bread making materials at the time of manufacture of the bread dough, that is, without changing the quality of the bread The bread quality improver or the frozen dough making bread method is successively requested.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. Hei 5-64539

[Patent Document 2] Japanese Patent Laid-Open No. Hei 7-79690

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2009-240203

[Patent Document 4] Japanese Patent Laid-Open No. Hei 11-276056

It is an object of the present invention to provide a bread quality improver suitable for frozen bread dough, which can be used for the manufacture of bread dough only by adding ‧ without damaging the quality of the bread (for example, bread volume, bread height, ratio The bread, the appearance, the quality of the skin, and the like, and the production of a good quality bread from the frozen bread dough, and a method for producing the bread using the improved agent.

In order to achieve the above object, the inventors conducted intensive research. It was found that the bread dough was prepared by blending transglutaminamide, L-ascorbic acid and bread emulsifier, and the bread dough was frozen in any one of fermentation, molding or final fermentation. The dough, that is, a high quality bread can be obtained, and the present invention is completed.

That is, the present invention is as described in the following embodiments.

(1) A bread quality improver for frozen dough containing transglutaminamide, L-ascorbic acid, and an emulsifier for bread.

(2) The agent according to (1), which further comprises gluten and an enzyme for foods selected from the group consisting of one or more of an α -amylase, a proteolytic enzyme, a fibrinolytic enzyme, a hemicellulose-degrading enzyme, and a glucose oxidase.

(3) The agent according to (2), wherein the composition ratio is: 0.001 to 0.02% (w/w: relative to flour), preferably 0.01 to 0.02% (w/w: relative to glutamine) Flour), L-ascorbic acid is 0.005~0.05% (w/w: relative to flour), preferably 0.008-0.012% (w/w: relative to flour), and emulsifier for bread is 0.1~1.0% (w) /w: relative to flour), preferably 0.3~0.7% (w/w: relative to flour), gluten is 0.5~1.5% (w/w: relative to flour), preferably 0.7~1.0% ( w/w: relative to flour), the food enzyme is formulated in the bread dough in a ratio of 0.005 to 0.1% (w/w: relative to flour), preferably 0.02 to 0.05% (w/w: relative to flour). .

(4) The agent according to any one of (1) to (3) wherein the emulsifier for bread is stearin lactate.

(5) The agent according to any one of (1) to (4), wherein the frozen dough is prepared by injecting 15% (w/w: relative to flour) into the bread dough, preferably A high-fat bread dough formed by 20% (w/w: relative to flour) or more.

(6) A method for producing a bread comprising the step of freezing the bread dough after the step of one of fermentation, molding or final fermentation, and the bread dough is formulated (1) to (5) One of the frozen doughs is made with a bread quality improver.

(7) The agent according to (1), wherein the composition ratio is: 0.001 to 0.02% (w/w: relative to flour), preferably 0.01 to 0.02% (w/w: relative to glutamine) Flour), L-ascorbic acid is 0.005~0.05% (w/w: relative to flour), preferably 0.008-0.012% (w/w: relative to flour), and emulsifier for bread is 0.1~1.0% (w) /w: relative to flour), preferably in the ratio of 0.3 to 0.7% (w/w: relative to flour) in bread dough.

(8) A method for producing a bread comprising the step of freezing the bread dough after the step of one of fermentation, molding or final fermentation, and the bread dough is formulated to contain transglutaminamide, L - A frozen dough made of ascorbic acid and an emulsifier for bread is prepared with a bread quality improver.

(9) The method according to (8), wherein the transglutaminamide is 0.001 to 0.02% (w/w: relative to flour), preferably 0.01 to 0.02% (w/w: relative to flour) L-ascorbic acid is 0.005~0.05% (w/w: relative to flour), preferably 0.008-0.012% (w/w: relative to flour), and emulsifier for bread is 0.1~1.0% (w/w) : relative to flour), preferably in a ratio of 0.3 to 0.7% (w/w: relative to flour) Add ‧ blended in bread dough to make bread dough.

(10) The method according to (8), which comprises the step of freezing the bread dough after the step of one of fermentation, molding or final fermentation, and the bread dough is formulated to contain transglutaminamide, L - an emulsifier for ascorbic acid and bread, further containing gluten and a frozen dough of a food enzyme selected from one or more of an α -amylase, a proteolytic enzyme, a fibrinolytic enzyme, a hemicellulose-degrading enzyme, and a glucose oxidase Made with bread quality improver.

(11) The method according to (10), wherein the transglutaminamide is 0.001 to 0.02% (w/w: relative to flour), preferably 0.01 to 0.02% (w/w: relative to flour) L-ascorbic acid is 0.005~0.05% (w/w: relative to flour), preferably 0.008-0.012% (w/w: relative to flour), and emulsifier for bread is 0.1~1.0% (w/w) : relative to flour), preferably 0.3~0.7% (w/w: relative to flour), gluten is 0.5~1.5% (w/w: relative to flour), preferably 0.7~1.0% (w/ w: relative to flour), the food enzyme is added in 0.005~0.1% (w/w: relative to flour), preferably in the ratio of 0.02~0.05% (w/w: relative to flour). To make bread dough.

(12) The method according to any one of (7) to (10) wherein the emulsifier for bread is stearin lactate.

(13) The method according to any one of (8) to (12), wherein the frozen dough is made up of 15% (w/w: relative to flour) or more preferably 20% (w/w) in the bread dough. : relative to flour) There is a high-fat bread dough.

By the present invention. Provided is a bread quality improving agent suitable for frozen bread dough, which can be used for the manufacture of bread dough only by adding ‧ to the quality of bread (for example, bread volume, bread height, specific volume, appearance) ‧ skin quality, etc.), and the bread is made from frozen bread dough. Further, there is provided a method of making a frozen dough for bread, which is prepared by merely adding ‧ to a bread dough, that is, a bread having a quality which is not inferior to a general method of freezing without bread dough. Moreover, the present invention is such a simple method, and also improves the mechanical resistance of the bread (to alleviate the damage of the bread dough in the manufacture), in particular, the expansion of the bread barbecue is too large, and the quality of the obtained bread, such as the bread volume (volume) ), bread height, appearance (color, etc.) skin quality, mouthfeel (solid feel, softness) is not inferior to the bread obtained in the general steps without the dough freezing step, and each product is also uneven Reduced, quality and stability.

[Fig. 1] After the preparation, the frozen bread dough is subjected to final fermentation, followed by a photograph of the appearance of the grilled bread made by grilling, and shows the bread volume x height and the results of the sensory evaluation results (illustrated alternative photos) . The left side is the control group, and the right side is the bread quality improver using the present invention. maker.

[Fig. 2] A photograph of the appearance of the grilled bread made by grilling the frozen bread dough after the final fermentation, and showing the bread volume x height and the results of the sensory evaluation results (illustrated alternative photos). The left side is a control group, and the right side is a bread quality improving agent using the present invention.

Fig. 3 is a view showing a post-baked appearance photograph (top of the bread) of the spiral bread manufactured by the step of thawing the frozen bread dough or directly performing the final fermentation, and then grilling (the photograph for replacement). The control product and the sub-controller, the present invention (bread made using the bread quality improver of the present invention) are sequentially shown from the top.

Fig. 4 is a view showing a photograph of the appearance of the spiral bread after baking (the side of the bread) after the defrosting of the frozen bread dough, or directly after the final fermentation, and the step of grilling (the photograph of the substitute is shown). The control group, the sub-controll, and the present invention (bread manufactured using the bread quality improver of the present invention) are sequentially shown from above.

Fig. 5 is a view showing a photograph of the appearance of a grilled bread made by grilling the frozen bread dough after the final fermentation (photograph of the alternative). The left side is the upper photo, the middle is the cross-sectional photograph, the right side is the side photo, the upper half shows the product of the invention (pre-freezing before fermentation at 20 ° C for ‧ 60 minutes), and the lower half shows the comparative product (not fermented before freezing).

[Formation of the Invention]

First, in the present invention, in order to make bread from frozen dough The method of producing high-quality bread, in the production of bread dough, blending glutamine, L-ascorbic acid and bread emulsifier as an effective ingredient for quality improvement, preferably gluten (wheat) Gluten (and gluten) and/or food enzyme (one or more selected from the group consisting of α-amylase, proteolytic enzyme, cellulolytic enzyme, hemicellulose-degrading enzyme, and glucose oxidase). The present invention initially achieves the desired effect by using a combination of such ingredients.

Further, as the active ingredient of the quality improvement, the transglutaminamide can be used from any of microorganisms, fish, and other animals, but the transglutaminamide derived from microorganisms described in Patent Document 4 can be used.脢 is better. Further, the transglutaminamide derived from microorganisms for foods is commercially available and can be used. The amount of transglutaminamide used varies depending on the source or species, but transglutamate is usually 0.001 to 0.02% (w/w: relative to flour), preferably 0.005 to 0.02% (w). /w: Add the blending relative to the flour). In the present invention, it is not necessary to disperse transglutaminamide in oils and fats, and it is used together with other active ingredients in a solid state such as powder.

Further, although the emulsifier for breads can use glycerin fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester, lecithin, stearin lactate (for example, sodium salt, calcium salt), etc., hard use is used. Lipid lactate is suitable. Further, a emulsifier or a L-ascorbic acid for bread such as stearic acid lactate can be used as a purified product or a synthetic product which is purified to some extent, and a commercially available product (food additive) can also be used. In this case, it is preferred to use a purity of at least a certain amount (for example, 90% or more, preferably 95% or more).

Wheat gluten, corn gluten, and the like can be used as the gluten, but wheat gluten is preferred. Further, any of α -amylase, proteolytic enzyme, cellulolytic enzyme, hemicellulose-degrading enzyme, and glucose oxidase is used in the production of bread, and as a food enzyme, a commercially available enzyme can be used as appropriate. . In a preferred embodiment, at least one of α -amylase, proteolytic enzyme, cellulolytic enzyme, hemicellulose-degrading enzyme, and glucose oxidase can be used, but it is preferable to use two or more, and more preferably 3 More than one.

Further, in the present invention, it is more preferable to use an emulsifier of transglutaminamide, L-ascorbic acid and bread in a specific range. Specifically, the transglutaminamide is 0.001 to 0.02% (w/w: relative to flour), preferably 0.01 to 0.02% (w/w: relative to flour), and L-ascorbic acid is 0.005 to 0.05%. (w/w: relative to flour), preferably from 0.008 to 0.012% (w/w: relative to flour), and the emulsifier for bread is 0.1 to 1.0% (w/w: relative to flour), preferably A ratio of 0.3 to 0.7% (w/w: relative to flour) is suitable for blending into bread dough.

Further, as a preferred embodiment, in addition to the above-mentioned range of transglutaminamide, L-ascorbic acid and bread emulsifier, the gluten is more preferably 0.5 to 1.5% (w/w: relative to flour). Preferably, it is 0.7 to 1.0% (w/w: relative to flour), and is selected from the group consisting of α-amylase, proteolytic enzyme, cellulolytic enzyme, hemicellulose-degrading enzyme, and glucose oxidase. ~0.1% (w/w: relative to flour) is preferably formulated in bread dough in a ratio of 0.02 to 0.05% (w/w: relative to flour). The present invention achieves non-effectiveness when the active ingredient is within the range of the blending ratio Often significant, but not completely excluded from this range. Further, in the present invention, "% (w/w: relative to flour)" means a baking ratio of %.

In the present invention, transglutaminamide, L-ascorbic acid, and an emulsifier for food, or transglutaminamide, L-ascorbic acid, an emulsifier for food, gluten, and a food enzyme are used as a mixed preparation (especially The composition ratio is a mixed preparation prepared in the above-mentioned ratio in the bread dough. However, when the preparation is carried out, only the components are preferably used as the preparation, and the preparation raw materials other than the ingredients other than the active ingredients may be used as an auxiliary agent. use. The auxiliary agent for formulation is not particularly limited, and examples thereof include flour, starch, salt, polysaccharide (dextrin, oryzanol, etc.). Further, it is not necessary to formulate these components, and it is also possible to use each component in a desired amount at the stage of bread dough preparation.

In this way, the above-mentioned active ingredients may be blended in flour or other bread-making raw materials, and the bread dough prepared according to the conventional method may be directly processed after the step of dividing, forming, or final fermentation (for example, in Freeze at -40 ° C for about 60 minutes, and / or at -20 ° C for several hours or so. When the bread dough is frozen and frozen before molding, the bread can be prepared according to the usual method after thawing. After freezing, after freezing or after final fermentation (wake up), the frozen bread dough is either defrosted or directly supplied to the final fermentation or barbecue step without thawing. Further, the bread quality improver of the present invention is suitably used for injecting 15% (w/w: relative to flour) or more, preferably 20% (w/w: relative to flour) or more in bread dough, for example, 20 ~50 (w/w: relative to flour)% of the frozen bread dough.

The bread to be used in the present invention is usually a bread made from a frozen dough, and is not particularly limited, but includes toast bread, small meal bread, spiral bread, sweet bread, French bread, and brie. European, baguette, can be baked bread, etc. Moreover, the frozen bread dough can be directly grilled after the final fermentation of the bread, the Danish bread, and the like.

Further, "bread quality improvement" in the present invention means an increase in bread volume, an increase in bread height, improvement in bread skin quality (increased softness, smoothness, firmness, etc. of bread surface skin), bread At least one of the improvement of the internal phase (the uniformity of the inner phase of the bread), the improvement of the bread and the aroma of the bread, and the deterioration of the bread dough during the manufacture.

As described above, the present invention is characterized in that, in the method of making a frozen dough having a bread quality which is easy to be reduced, the bread quality improving agent of the present invention can be blended by adding ‧ when the bread dough is manufactured In order to obtain a high-quality bread in a short time, the bread quality improver of the present invention is suitably used for a frozen bread dough formed by infusing 15% (w/w: relative to flour) or more of the fat in the bread dough. Further, according to the present invention, when the bread dough is frozen after being divided or formed, or after the final fermentation, the frozen bread dough is thawed, or the final fermentation or barbecue is directly performed without thawing, thereby shortening the production by the general bread making method. The time required for the bread, the quality of the obtained bread (especially the bread volume, bread height, specific volume, skin quality, etc.) is the same as or higher than that of the bread obtained by the general bread making method.

Hereinafter, the embodiments of the present invention will be described, but the present invention is not limited to the embodiments thereof, and the technical idea of the present invention is Various changes can be made.

[Example 1]

(making bread test I)

In order to confirm the effect of the bread quality improver of the present invention, the following test was conducted.

In the preparation step ‧ described in Table 1, a general frozen dough improver (active ingredient glycerol fatty acid ester, L-cystine, L-ascorbic acid, α -amylase, glucose oxidation) was used as a control group. The frozen bread dough of the enzyme) and the bread quality improver (the transglutaminamide 0.35% (w/w), the gluten 43% (w/w), the stearin lactate 25 formulated with the present invention. %(w/w), L-ascorbic acid 0.5% (w/w), food enzyme (α-amylase, proteolytic enzyme, cellulolytic enzyme, hemicellulose-degrading enzyme, glucose oxidase) 2.55% (w/ w), other 28.6% (w/w) of frozen bread dough to make spiral bread.

The results are shown in Fig. 1. Moreover, the sensory evaluation was carried out by evaluating the appearance, skin quality, internal phase, and flavor in 10 stages (the highest point was 10 points) by trained multi-function inspectors. As a result, it is apparent that when a general frozen dough improvement agent is used and bread is prepared from the frozen bread dough, the obtained bread has insufficient bread volume, and the quality of the skin quality is not sufficient, and the bread quality improver of the present invention is used. At the time, it is not only the bread volume, the quality of the skin, etc., but also the bread of the good quality of the bread making method.

[Embodiment 2]

(making bread test II)

In order to confirm the effect of the bread quality improver of the present invention, the following tests were carried out.

In the preparation step ‧ described in Table 2, a modified agent for frozen dough which is generally used as a control group (the active ingredient is glycerol fatty acid ester, L-cystamine, L-ascorbic acid, α -amylase, glucose) After the bread dough is obtained by oxidase, the frozen bread dough formed by 50% (w/w: relative to flour) fat (ghee) is blended, and the bread quality improver (transglutamate) prepared by blending the present invention is used. Amidoxime 0.35% (w/w), gluten 43% (w/w), stearin lactate 25% (w/w), L-ascorbic acid 0.5% (w/w), food enzyme (α -amylase, proteolytic enzyme, fibrinolytic enzyme, hemicellulose decomposing enzyme, glucose oxidase) 2.55% (w/w), other 28.6% (w/w)) to get bread dough, then into 50% (w/w: relative to flour) fat (ghee) formed frozen bread dough to make canned bread.

The results are shown in Fig. 2. Moreover, the functional assessment is performed by a trained number of functional inspectors, respectively, appearance, skin quality, internal phase, and wind. The taste is evaluated in 10 stages (the highest number is 10 points). As a result, it is apparent that when a glutinous bread is produced by using a general frozen dough improver, the bread of the bread can be insufficient in volume, and the quality of the skin quality is not sufficient, and when the bread quality improver of the present invention is used, Not only the bread volume, the quality of the skin, etc. are not inferior to the bread of good quality in the general bread making method.

[Example 3]

(making bread test III)

In order to further confirm the effect of the bread quality improver of the present invention, the following test was conducted.

The frozen bread dough of a commercially available frozen dough quality improver (S500-Joker-Kimo (PJ), manufactured by Puratos Bread Co., Ltd.), which is 2.0% of the composition, was used as a control group. A frozen bread dough with a 1.0% normal frozen dough improver (active ingredient glycerol fatty acid ester, L-cystine, L-ascorbic acid, α -amylase, glucose oxidase) as a secondary control And blending 2.0% of the bread quality improver of the present invention (transglutamin oxime 0.35% (w/w), gluten 43% (w/w), stearin lactate 25% (w/w) ), L-ascorbic acid 0.5% (w / w), food enzymes (α-amylase, proteolytic enzymes, cellulolytic enzymes, semi-fibrolytic enzymes, glucose oxidase) 2.55% (w / w), the other 28.6 %(w/w)) frozen bread dough to make spiral bread. Moreover, the conditions for thawing and wake-up are: set to thawing to 20 ° C for ‧ 60 minutes, face to face is 35 ° C ‧ 80% RH ‧ 60 minutes (left column of Table 4, Figure 3 and Figure 4) and thaw and wake up It is ‧80% RH ‧ 80 minutes at 35 ° C (right column of Table 4, Figure 3 and Figure 4). Moreover, the bread dough was stored for 2 weeks during the frozen storage period, and 6 samples were prepared for each group.

The results are shown in Figures 3, 4 and Table 4. 3 and 4 are photographs of the appearance of the obtained spiral bread, and Table 4 shows the bread volume, height, and specific volume. This result clearly shows that, regarding the control group and the sub-control group, the bread which is supplied to the face-up bread without thawing the frozen bread dough cannot obtain the same quality as the bread which is supplied to the face-lift after the thawing of the frozen bread dough (sufficient Bread volume, height, specific volume, etc., especially the bread height and specific volume have a tendency to be substantially insufficient, and there is moisture caused by excessive moisture caused by freezing the frozen dough directly into the surface of the bread dough caused by the wake-up. of There is a tendency for water droplets to remain on the bottom of the bread. On the other hand, the present invention shows that the frozen bread dough is not defrosted, and is supplied to the bread of the instant noodles, and a bread of sufficient quality such as that which is almost the same as the bread produced by thawing the frozen bread dough and supplied to the face-lifting dough is obtained.

[Example 4]

(making bread test IV)

In order to confirm the effect of the bread quality improver of the present invention, the following test was conducted.

In the preparation step ‧ described in Table 5, a 1.0% general modified agent for frozen dough was used as a comparative product (the active ingredients were glycerol fatty acid ester, L-cystamine, L-ascorbic acid, α -starch) Frozen bread dough of enzyme, glucose oxidase), and bread quality improver (3.0% (w/w), gluten 43% (w/w), blended with 3.0% of the present invention, Stearic acid lactate 25% (w/w), L-ascorbic acid 0.5% (w/w), food enzymes (α-amylase, proteolytic enzyme, cellulolytic enzyme, hemicellulose-degrading enzyme, glucose oxidase) 2.55% (w/w), other 28.6% (w/w) of frozen bread dough to make canned bread. Further, the pre-freezing fermentation (wake up) of the bread dough was carried out in three types without pre-freezing fermentation, 28 ° C for ‧ 30 minutes, and 20 ° C for ‧ 60 minutes.

The results are shown in Table 6 and Figure 5. Further, Table 6 shows data on bread volume, length x width, height, and specific volume, and Fig. 5 shows a photograph of the appearance of the representative of the obtainable bread. This result clearly shows that in the comparative product (general modified agent for frozen dough), there is no pre-freezing fermentation (wake up), and the bread is fermented to 28 ° C for 30 minutes before freezing, and the bread is obtained. The quality of the product, height and specific volume were significantly worse. When the fermentation was carried out at 20 ° C for ‧ 60 minutes before freezing, the bread of a certain quality was finally obtained. On the other hand, in the product of the present invention, high-quality bread can be obtained by directly baking the frozen bread dough under the conditions of pre-freezing fermentation (wake up).

The summary of the invention is as follows.

It is an object of the present invention to provide a bread quality improver suitable for use in frozen bread dough, which can be used in the manufacture of bread dough only by adding ‧ to the quality of the bread (for example, bread volume, height, specific volume) , the quality of the skin, etc.), and the manufacture of good quality breads from frozen bread dough, and the manufacture of breads using the improver method.

Further, an emulsifier for transglutaminamide, L-ascorbic acid and bread is prepared to prepare a bread dough, and the bread dough is frozen after the step of one of fermentation, molding or final fermentation, and This frozen dough is made into a bread method to make bread, which solves the above problems.

Claims (6)

A bread quality improving agent for frozen dough, which comprises transglutaminamide, L-ascorbic acid and an emulsifier for bread. The agent according to claim 1, which further contains gluten and a food enzyme selected from the group consisting of one or more of an α -amylase, a proteolytic enzyme, a fibrinolytic enzyme, a hemicellulose-degrading enzyme, and a glucose oxidase. The agent of claim 2, wherein the composition ratio is: 0.001 to 0.02% (w/w: relative to flour) and 5% to 0.05% (w/w: relative to flour) of L-ascorbic acid. The emulsifier for bread is 0.1~1.0% (w/w: relative to flour), the gluten is 0.5~1.5% (w/w: relative to flour), and the food enzyme is 0.005~0.1% (w/w) : The ratio of flour to flour is blended in the bread dough. The agent according to any one of claims 1 to 3, wherein the emulsifier for bread is stearin lactate. The agent according to any one of claims 1 to 4, wherein the frozen dough is a bread dough containing high fat, and the bread dough containing high fat is made into 15% (w/w: relative to flour) in the bread dough. The grease is formed. A bread manufacturing method comprising the steps of freezing a bread dough after the step of the first fermentation, molding or final fermentation, and the bread dough is any one of the blending request items 1 to 5 The frozen dough is made with a bread quality improver.