JP7487295B2 - Bread-making composition and method for maintaining cold-thaw stability of frozen bread - Google Patents

Description

This application relates to a bread-making composition and a method for using the same to maintain the cold-thaw stability of bread dough for frozen distribution or bread made therefrom.

According to the Food Regulations, bread is made primarily from wheat flour or other grain flour, to which food or food additives have been added and then fermented and kneaded, or kneaded without fermentation, or made by cooking these. Examples include white bread, cake, castella, donuts, pizza, pastries (pies), hot dogs, etc. Among these, pastries are layered breads made by repeatedly wrapping fat in dough containing sugar, fat, and eggs, stretching and folding the dough, and may be made with meat, almonds, fruit, cream cheese, etc. inside.

In one conventional method of distributing bread, the bread is distributed in the form of frozen dough, which is then cooked to produce the finished bread before consumption. However, this method has drawbacks, such as a long cooking time and changes in the quality of the dough when the frozen dough is thawed. To prevent this, the bread can be produced in the form of a finished product and then distributed in a frozen form, but even in this case, there is a problem that the moisture retention, volume, texture, etc. of the bread decreases when it is thawed after being frozen.

Therefore, the inventors have developed a bread-making improver suitable for producing bread or dough for frozen distribution, and have completed this application.

The present application aims to provide a bread-making composition that can extend the freshness of bread and/or bread dough and maintain its cold-thaw stability when the bread and/or bread dough is distributed frozen and then frozen and thawed.

Another object of the present invention is to provide bread and/or bread dough for frozen distribution that can maintain stability during the cold thawing process after being distributed in a frozen state.

Furthermore, the present application aims to provide a method for maintaining the cold-thaw stability of bread and/or bread dough for frozen distribution.

To this end, one aspect of the present application provides a bread-making composition comprising two or more enzyme agents and two or more emulsifiers.

The bread-making composition according to the present application may be a composition for maintaining the cold-thaw stability of bread for frozen distribution.

In this application, the term "bread" refers to a product made by mixing wheat flour as the main ingredient with water, fermenting it, and baking it in an oven or the like, and can include any type of bread that is classified as such in the relevant technical field. Specific examples of bread include, but are not limited to, white bread, baguettes, sweet rolls, pastries, hamburger buns, pizza, cakes, donuts, cookies, etc.

In the present application, the term "cold-thaw stability" may indicate that the physical properties of bread produced by thawing frozen dough, or the physical properties of bread produced and frozen, are well maintained after thawing. For example, the cold-thaw stability may be confirmed by the fact that, when frozen dough is thawed to produce bread, the produced bread has excellent physical properties such as swelling degree, water retention, hardness, and sensory properties. In addition, the cold-thaw stability may be confirmed by the fact that, when produced and frozen bread is thawed, the degree of change in physical properties such as volume, water retention, and hardness between before freezing and after thawing is reduced.

In this application, the term "cold-thaw stability of bread for frozen distribution" includes the stability of bread dough for producing bread to be frozen and distributed, the stability of bread baked by thawing frozen dough, and the cold-thaw stability of baked and frozen bread.

The bread-making composition of the present application may contain two or more enzyme agents to improve the structural strength and/or retard staling of bread and/or dough.

The enzyme agent may be any enzyme agent that can be added to bread, and may be, for example, a carbohydrate hydrolase.

The carbohydrate hydrolase is an enzyme that hydrolyzes carbohydrates contained in the flour in the bread, and may be, for example, amylase, hemicellulase or cellulase, and may specifically include amylase and hemicellulase.

In one specific example, the amylase may include α-amylase.

In one specific example, the enzyme preparation contains both α-amylase and hemicellulase, which may provide a better improvement in cold-thaw stability according to the present application than a combination of two other enzyme preparations, and may extend the freshness of dough and/or bread, increase water retention, delay staling, increase volume, and improve texture.

The amylase may decompose polysaccharides such as starch contained in wheat flour, etc., into disaccharides or monosaccharides during bread production. The α-amylase may act on starch damaged during bread production to create a nutrient source for yeast and improve the uniformity of the pores in the inner layer of the bread and oven spring. On the other hand, it may increase the softness of the bread dough and the produced bread, and increase the gas retention capacity to increase the volume of the bread. It may also improve the physical properties of the dough and increase the volume of the bread, thereby improving the quality of the bread.

The amylase may be included in the bread-making composition in an amount of, for example, but not limited to, 0.001 to 0.05 wt%, 0.005 to 0.050 wt%, 0.010 to 0.045 wt%, 0.015 to 0.04 wt%, 0.015 to 0.03 wt%, or 0.015 to 0.02 wt% in order to improve the physical properties of the dough and the resulting bread.

The hemicellulase may have the effect of increasing the physical properties of the bread dough, such as its extensibility, gas retention, and oven spring, by breaking down insoluble dietary fiber in the bread dough, such as pentosan, into smaller units that are water-soluble. It may also have the effect of favorably improving the quality of the bread produced, such as its internal phase, softness, delayed aging, and color.

The hemicellulase may be included in the bread-making composition in an amount of, for example, but not limited to, 0.01 to 0.5 wt%, 0.05 to 0.50 wt%, 0.10 to 0.45 wt%, 0.15 to 0.4 wt%, 0.15 to 0.3 wt%, or 0.15 to 0.2 wt% in order to improve the physical properties of the dough and the resulting bread.

In consideration of the improvement of the cold-thaw stability maintaining effect according to the present application, the weight ratio of the first enzyme agent to the second enzyme agent contained in the two or more enzyme agents may be 1:15 to 15:1, but is not limited thereto.

When amylase and hemicellulase are included as the enzyme agents, the weight ratio of amylase to hemicellulase may be, but is not limited to, 1:5 to 1:15, 1:7 to 1:13, 1:8 to 1:12, or 1:9 to 1:11. By including them in the above weight ratio, the softness and volume of the bread produced can be increased, and staling can be effectively delayed.

The bread-making composition of the present application may contain two or more emulsifiers to retard staling of bread and/or dough.

The emulsifier can be any emulsifier that can be added to bread, and may be, for example, a fatty acid-based emulsifier.

The fatty acid-based emulsifier is an emulsifier in which the fatty acid itself or the fatty acid is combined with another substance, and the other substance combined with the fatty acid may be glycerol or an organic acid.

Specifically, the fatty acid-based emulsifier may be two or more selected from the group consisting of monoglyceride, diglyceride, triglyceride, sodium stearoyl lactate, and potassium stearoyl lactate. More specifically, the emulsifier may include monoglyceride and sodium stearoyl lactate.

In one embodiment, the emulsifier may contain both monoglyceride and sodium stearoyl lactylate, which may provide better improvement in cold-thaw stability in accordance with the present application compared to combinations of other two emulsifiers, and may extend the freshness of dough and/or bread, increase water retention, delay staling, increase volume, and improve texture.

The monoglyceride may stabilize a mixture of water and fats and oils during dough production and adjust the viscosity of the dough by changing the properties of fat crystals. The monoglyceride may also have excellent properties of making dough smooth through interactions with dough ingredients such as starch and protein. Due to these properties, bread produced from dough containing the monoglyceride may have the effect of increasing the volume of the bread.

The monoglyceride may be included in the bread-making composition in an amount of, for example, but not limited to, 0.1 to 20% by weight, 0.5 to 15% by weight, 1 to 15% by weight, 5 to 15% by weight, or 8 to 11% by weight in order to improve the physical properties of the dough and the bread produced.

Specifically, there is a problem in that amylose in the dough is eluted to the surface during storage, causing the dough to deteriorate. On the other hand, the monoglyceride may inhibit deterioration by binding with amylose to form an α-helical structure, which prevents starch from recrystallizing. As a result, when frozen dough is thawed and then baked, the bread may exhibit excellent physical properties such as hardness, just like bread made from unfrozen dough.

The sodium stearoyl lactate may function as a dough conditioner or dough strengthener. Specifically, the sodium stearoyl lactate may increase the bond of the gluten network structure, strengthen the gluten film, and induce an increase in the volume of bread, while maintaining starch particles in a stable state and inhibiting gelation, thereby maintaining a good texture of bread. In addition, the sodium stearoyl lactate may improve the durability of bread dough and retain the moisture hydrated in the starch particles, thereby exhibiting an excellent effect of softening bread and delaying aging.

The sodium stearoyl lactylate may be included in the bread-making composition in an amount of, but not limited to, 0.1 to 10% by weight, 0.5 to 8% by weight, 1 to 7.5% by weight, 1.5 to 6% by weight, 2 to 5.5% by weight, 2.5 to 5% by weight, 2.5 to 4.5% by weight, 2.5 to 4% by weight, or 2.5 to 3.5% by weight, in order to improve the physical properties of the bread dough and the produced bread.

In consideration of the improvement of the cold-thaw stability maintaining effect according to the present application, the weight ratio of the first emulsifier to the second emulsifier contained in the two or more types of emulsifiers may be from 0.1:1 to 1:0.1, but is not limited thereto.

When the emulsifiers include monoglyceride and sodium stearoyl lactylate, the weight ratio of monoglyceride to sodium stearoyl lactylate may be, but is not limited to, 1:0.1 to 1:0.8, 1:0.2 to 1:0.6, 1:0.2 to 1:0.5, or 1:0.3 to 1:0.4. By including them in the above ranges, the softness and volume of the bread produced can be increased and staling can be effectively delayed.

The bread-making composition according to the present application contains two or more enzyme agents and two or more emulsifiers, and thus has the effect of extending the freshness of the dough and/or bread containing it, increasing the moisture retention, retarding staling, increasing the volume, and improving the texture.

Specifically, the bread-making composition according to the present application may contain two or more enzyme agents including amylase, specifically α-amylase and hemicellulase, and two or more emulsifiers including monoglyceride and sodium stearoyl lactylate, thereby extending the freshness of dough and/or bread, increasing water retention, retarding staling, and increasing the volume and texture.

The bread-making composition of the present application may further comprise one or more gums to prevent staling of bread and/or dough.

In one specific example, the bread-making composition contains one or more gums along with two types of emulsifiers and two types of enzyme agents, which may effectively improve the cold-thaw stability of the present application, and may have the effects of increasing the moisture retention of bread dough and bread produced therefrom, extending freshness, retarding staling, increasing volume, and improving texture.

The gums can be any gum that can be added to bread, and examples include xanthan gum, agar, locust bean gum, guar gum, tamarind gum, gellan gum, tragacanth gum, and ghatti gum.

In one specific example, the gum may include xanthan gum. When the xanthan gum is included together with the two or more enzyme agents and the two or more emulsifiers, it may have the effect of increasing the moisture absorption and moisture retention of bread and/or dough, thereby preventing staling of bread and/or dough, and minimizing moisture transfer during the cold thawing process of bread and/or dough, thereby improving frozen storage stability.

The gums, in one embodiment, xanthan gum, may be included in the bread-making composition in an amount of, but not limited to, 0.1 to 20% by weight, 0.5 to 15% by weight, 1 to 15% by weight, 5 to 15% by weight, or 8 to 12% by weight to improve the physical properties of the dough and the resulting bread.

In consideration of the improved cold-thaw stability maintaining effect of the present application, in the present application, the total content of the enzyme agent may be contained in an amount of 0.5 to 5 parts by weight, 0.5 to 4.5 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3.5 parts by weight, 0.5 to 3 parts by weight, 1 to 5 parts by weight, 1 to 4.5 parts by weight, 1 to 4 parts by weight, 1 to 3.5 parts by weight, 1 to 3 parts by weight, 1.5 to 2.5 parts by weight, 1.5 to 2 parts by weight, or 1.7 to 2 parts by weight, based on 100 parts by weight of the gum. In addition, the total content of the emulsifier may be 50 to 300 parts by weight, 50 to 250 parts by weight, 50 to 200 parts by weight, 60 to 300 parts by weight, 70 to 300 parts by weight, 80 to 300 parts by weight, 85 to 300 parts by weight, 85 to 200 parts by weight, 85 to 190 parts by weight, 85 to 185 parts by weight, 90 to 180 parts by weight, 95 to 175 parts by weight, 100 to 150 parts by weight, 110 to 150 parts by weight, 115 to 140 parts by weight, 120 to 140 parts by weight, or 120 to 130 parts by weight, based on 100 parts by weight of the gum.

The bread-making composition according to the present application may be used as a bread-making improver. The bread-making improver is intended to improve the quality of bakery products, such as improving the appearance and texture, extending shelf-life, adjusting volume, and improving workability and machine suitability. Although the use of the bread-making improver is not limited thereto, the bread-making improver may be a bread improver and/or a pastry improver, which means a dedicated improver optimized for the production of bread and/or pastry bread.

When bread is made by adding the bread-making composition according to the present application as a bread-making improver, it is possible to inhibit aging of the bread and improve its freshness. In addition, it is possible to improve the quality of the bread by increasing the production yield, etc., by increasing the volume and moisture retention of the bread and improving machine suitability.

The bread-making composition of the present application may further contain excipients or additives used in bread-making improvers in addition to the enzyme preparations, emulsifiers, and gums described above.

The type of excipient or additive may be any excipient or additive acceptable for food, as long as it does not impede the objectives of the present application. For example, the excipient or additive may be at least one selected from the group consisting of agar, pectin, gelatin, gluten, vitamin C, citric acid, lactic acid, vanillin, inorganic salts, shortening, glucose, calcium carbonate, whey protein (whey powder), canola oil, defatted soy flour, wheat flour, calcium sulfate, ammonium chloride, skimmed milk powder, grain flour, sourdough powder, soybean oil, palm oil, maltodextrin, butylhydroxyanisole, dibutylhydroxytoluene, tertiary butylhydroquinone, propionic acid, sodium propionate, calcium propionate, and synthetic flavorings. Specifically, the excipient or additive may be at least one selected from the group consisting of wheat flour, vitamin C, inorganic salts, calcium carbonate, shortening, glucose, and defatted soy flour.

Another aspect of the present application provides a bread dough for frozen distribution, comprising the bread-making composition and wheat flour.

The wheat flour is not particularly limited as long as it can be used to make bread, and examples of the wheat flour include strong flour, weak flour, wheat flour, and medium flour.

The total content of the bread-making composition may be 1.5 to 3 parts by weight per 100 parts by weight of the wheat flour, specifically 1.7 to 2.7 parts by weight, or 1.7 to 2.5 parts by weight, or 2 to 2.5 parts by weight.

The total content of the enzyme agent may be 0.003 parts by weight to 0.006 parts by weight, specifically 0.004 parts by weight to 0.005 parts by weight, per 100 parts by weight of the wheat flour.

The total content of the emulsifier may be 0.1 to 0.5 parts by weight per 100 parts by weight of the wheat flour, specifically 0.15 to 0.4 parts by weight, 0.2 to 0.35 parts by weight, or 0.25 to 0.3 parts by weight.

The total content of the gums may be 0.1 to 0.5 parts by weight per 100 parts by weight of the wheat flour, specifically 0.15 to 0.4 parts by weight, 0.2 to 0.35 parts by weight, or 0.25 to 0.3 parts by weight.

By including the enzymes, emulsifiers and gums in the above content ranges, the softness and volume of the bread produced can be increased, and staling can be effectively delayed.

The bread dough for frozen distribution may further contain, in addition to the enzyme agent, emulsifier, and gums, butter, yeast, water, and other ingredients that can be used in the manufacture of bread, provided that the effect of the present application is not exceeded.

The butter may be present in an amount of, for example, but not limited to, 20 to 70 parts by weight, 30 to 60 parts by weight, 35 to 60 parts by weight, 35 to 55 parts by weight, 40 to 50 parts by weight, 42 to 49 parts by weight, 44 to 48 parts by weight, or 45 to 47 parts by weight per 100 parts by weight of the flour.

The yeast may be present in an amount of, for example, but not limited to, 1 to 5 parts by weight, 1 to 4 parts by weight, 1.5 to 3.5 parts by weight, 2 to 3 parts by weight, 2.2 to 2.8 parts by weight, or 2.3 to 2.6 parts by weight per 100 parts by weight of the wheat flour.

The water may be present in an amount of, for example, but not limited to, 20 to 70 parts by weight, 30 to 60 parts by weight, 35 to 60 parts by weight, 35 to 58 parts by weight, 40 to 57 parts by weight, 42 to 55 parts by weight, 45 to 53 parts by weight, or 47 to 51 parts by weight per 100 parts by weight of the wheat flour.

The bread dough for frozen distribution may be distributed in a frozen state or may be distributed in an unfrozen state.

Another aspect of the present application provides bread for frozen distribution produced from the bread dough for frozen distribution.

The bread for frozen distribution may refer to bread produced by a normal method by thawing the frozen dough according to the present application. It may also refer to bread that is produced by a normal method using the unfrozen bread dough according to the present application and then stored frozen. It may also refer to refrozen bread produced by thawing the frozen dough according to the present application.

The bread for frozen distribution may be produced by a method including one or more of the steps of mixing the enzyme agent, emulsifier, and gums with wheat flour; kneading; shaping; fermenting; heating; and freezing.

The mixing step may involve adding the dough ingredients, such as flour, enzymes, emulsifiers, gums, etc., in any order or simultaneously, and then mixing. Alternatively, the dough ingredients may be added to the mixer in any order or simultaneously while stirring, and then mixed.

The kneading step refers to the step of mixing ingredients including wheat flour to make dough.

The forming step refers to dividing the dough and forming it into a certain shape.

The fermentation step refers to a step of fermenting the dough to make it expand. The fermentation may be performed, for example, at a temperature of 30 to 40°C, a relative humidity of 70 to 90%, and/or for a time of 50 to 70 minutes. For example, in the case of bread, the fermentation may be performed at a temperature of 38°C, a relative humidity of 85%, and/or for a time of 60 minutes, and in the case of pastry, the fermentation may be performed at a temperature of 30°C, a relative humidity of 75%, and/or for a time of 60 minutes.

The heating step refers to baking in an oven or the like, and may be performed, for example, at a temperature of 100°C to 250°C and/or for 10 to 20 minutes.

The freezing step means freezing for distribution, and may be quick freezing, for example at a temperature of -38°C or below for 30 minutes.

Another aspect of the present application provides a method for maintaining the cold-thaw stability of bread dough or bread for frozen distribution, comprising the step of storing bread dough or bread produced therefrom, containing two or more enzyme agents, two or more emulsifiers, and wheat flour, under frozen conditions.

In addition, another aspect of the present application provides a method for maintaining the cold-thaw stability of bread dough or bread for frozen distribution, comprising the step of storing bread dough or bread produced therefrom, which contains two or more enzyme agents, two or more emulsifiers, one or more gums, and wheat flour, under frozen conditions.

The explanations regarding the enzyme preparation, emulsifier, gums, and ingredients of the bread for frozen distribution are the same as those described above.

The "freezing conditions" for storing the dough or bread produced therefrom refer to conditions that meet the commercial distribution conditions for frozen dough or frozen bread, and may include, for example, temperature conditions of -10°C or lower, specifically -20°C to -15°C. Furthermore, the method of the present application may maintain good cold-thaw stability even when stored at the aforementioned temperature for up to 12 months, for example, 1 month to 9 months, specifically 1 month to 3 months.

The bread-making composition of the present application is effective in extending the freshness of bread and/or bread dough for frozen distribution during the frozen distribution process, and in particular in maintaining the stability of bread and/or bread dough during the cold-thawing process.

The bread-making composition of the present application increases the moisture-retaining capacity of bread dough for frozen distribution to which it is added, and retards aging, compared to bread dough for frozen distribution without the composition and bread dough for frozen distribution currently on the market, thereby enabling the dough to maintain freshness.

The bread-making composition of the present application also has the effect of increasing the volume of bread dough for frozen distribution to which it is added when baked, and improving the crispy texture on the outside and the moist texture on the inside of the finished bread, compared to bread dough for frozen distribution without the composition and bread dough for frozen distribution that is commercially available.

However, the effects of the present application are not limited to those mentioned above, and other effects not mentioned should be clearly understood by those skilled in the art from the description below.

1 is a photograph of frozen dough for making pastry bread in Production Example 1. 1 is a diagram of the whole and cross section of pastry bread of Production Example 1, Comparative Production Example 1-1, and Comparative Production Example 1-2. 1 is a graph showing the results of calculating the specific volume of pastry breads of Production Example 1, Comparative Production Example 1-1, and Comparative Production Example 1-2. 1 is a graph showing the results of sensory evaluation of pastry breads of Production Example 1 and Comparative Production Example 1-2. Photographs of the whole and cross-sections of bread of Production Example 2, Comparative Production Example 2-1, and Comparative Production Example 2-2. 1 is a graph showing the results of evaluating the moisture retention of breads of Production Example 2, Comparative Production Example 2-1, and Comparative Production Example 2-2 before and after storage for four days. 1 is a graph showing the results of evaluating the hardness of breads of Production Example 2, Comparative Production Example 2-1, and Comparative Production Example 2-2 before and after storage for four days. 1 is a photograph of a frozen pastry dough produced by adding a baking composition according to an embodiment of the present application as a pastry improver. 1 is a photograph of the inner surface of a barbecue baked product made by adding a bread-making composition according to an embodiment of the present application as a pastry improving agent, and then thawing and baking the frozen dough of the pastry bread. 1 shows a photograph (top) of a finished chicken baked product obtained by thawing and baking a frozen pastry dough produced by adding a bread-making composition according to an embodiment of the present application as a pastry improving agent, and a photograph (bottom) of the inner surface of the finished product after being cut.

The present application will be explained in detail below using experimental examples.

However, the following experimental examples are intended to specifically illustrate the present application, and the contents of the present application are not limited to the following examples.

Example 1. Production of a bread-making composition

A bread-making composition (Example 1) was produced by mixing enzymes, emulsifiers, gums, and other excipients. The compositions of the enzymes, emulsifiers, and gums in the bread-making composition are shown in Table 1 below. α-amylase and hemicellulase were used as enzymes, monoglyceride and sodium stearoyl lactylate were used as emulsifiers, and xanthan gum was used as gum.

[Production example] Bread production

The bread-making composition of Example 1 produced above was used as a bread-making improver to produce pastry dough and white bread dough according to the formulations in Tables 2 and 3 below. The produced bread dough was quickly frozen at -38°C for 30 minutes, and the frozen dough was thawed after 8 weeks of freezing at -18°C or lower, and pastry bread (Production Example 1) and white bread (Production Example 2) were produced according to the standard bread production method.

As comparative examples, pastry bread (Comparative Example 1-1) and white bread (Comparative Example 2-1) were produced without using any bread-making improver, and pastry bread (Comparative Example 1-2) and white bread (Comparative Example 2-2) were produced using a commercially available global bread-making improver (S-kimo 500, manufactured by Puratos Korea). The breads of Comparative Examples 1-1 and 2-1 were also produced by the same method as the breads of Examples 1 and 2, by freezing and thawing the dough produced under the same conditions.

The dough recipe for making pastry bread is shown in Table 2 below, and the dough recipe for making bread is shown in Table 3 below.

1) Ingredients of S-kimo 500 (Puratos Korea): Wheat flour, glucose, glycerin fatty acid ester, calcium carbonate, vitamin C, α-amylase (non-bacterial), hemicellulase, whey protein, canola oil

A photograph of the frozen dough for making pastry bread of Production Example 1 produced as described above is shown in Figure 1a, overall photographs and cross-sectional photographs of the pastry bread of Production Example 1, Comparative Production Example 1-1, and Comparative Production Example 1-2 are shown in Figure 1b, and overall photographs and cross-sectional photographs of the sliced bread of Production Example 2, Comparative Production Example 2-1, and Comparative Production Example 2-2 produced as described above are shown in Figure 4.

Experimental Example 1. Comparative evaluation of the specific volume of pastry pans

The specific volume was calculated using the weight and volume of the bread from Production Example 1, Comparative Production Example 1-1, and Comparative Production Example 1-2.

Specifically, the produced bread was left at room temperature for 90 minutes and then cooled until the internal temperature of the bread was below 25°C. The weight was then measured using a balance (CUX6200H, USA) and the volume was measured using a volume scanner (VolScan Profiler, Stable Micro Systems, England).

The specific volume was calculated as volume (mL)/weight (g), and the results are shown in Table 4 below and Figure 2.

From the results of Table 4 and Figure 2, it was confirmed that the specific volume of the pastry according to Manufacturing Example 1 was higher than those of Comparative Manufacturing Example 1-1 and Comparative Manufacturing Example 1-2. Specifically, it was confirmed that the specific volume of the pastry according to Manufacturing Example 1 increased by more than 30% compared to Comparative Manufacturing Example 1-1 and by more than 10% compared to Comparative Manufacturing Example 1-2.

Accordingly, it was confirmed that when the bread-making composition of the present application was added to bread dough, the volume of the bread produced after thawing was excellent, even though the dough was frozen and stored for 8 weeks.

Experimental example 2. Sensory evaluation of pastry bread

The sensory characteristics of the breads of Production Example 1 and Comparative Production Examples 1-2 were evaluated using SCT (Sensory Consumer Test).

The evaluation was a blind label test conducted on 55 housewives aged between 25 and 49 years old. One uncut pastry loaf was provided to each table for the bread appearance evaluation, and one cut pastry loaf per two people was provided to each table for the evaluation of detailed characteristics of the bread (moist inside, crisp outside). The evaluation was conducted on a 9-point scale, which was converted to a 5-point scale, and the results are shown in Table 5 and Figure 3 below.

（ｎ＝５５）

(n=55)

The results in Table 5 and Figure 3 confirmed that the sensory properties of Production Example 1 were superior to those of Comparative Production Examples 1-2, which used commercially available bread-making improvers. As a result, it was confirmed that the cold-thaw stability of the bread dough using the bread-making improver of Example 1 according to the present application was improved, and the appearance quality and moist texture quality of the bread of Production Example 1 were improved.

Experimental example 3. Comparative evaluation of the moisture retention capacity of bread

The moisture retention of breads of Production Example 2, Comparative Production Example 2-1, and Comparative Production Example 2-2 was measured and compared. The moisture retention of the bread was evaluated by leaving the bread at room temperature for 90 minutes and cooling it until the internal temperature of the bread was 25°C or less, then slicing the bread into samples, crushing them, and drying them at 105°C for 20 hours at normal pressure using a normal pressure heating and drying method, and measuring the weight of the bread that was lost. The moisture change of the produced breads was measured over 4 days after production, and the results are shown in Table 6 and Figure 5 below.

From the results of Table 6 and Figure 5, it was confirmed that the initial moisture content of Preparation Example 2 was higher and more moist than those of Comparative Preparation Examples 2-1 and 2-2. In addition, the moisture loss of the bread produced after storage for 4 days was also much lower in Preparation Example 2, and it was confirmed that Preparation Example 2 has an excellent effect of maintaining a fresh texture and can improve the freshness of bread during distribution.

Experimental example 4. Comparative evaluation of bread aging degree (hardness)

A comparative evaluation of hardness was conducted to compare the degree of aging, freshness, and texture of Production Example 2, Comparative Production Example 2-1, and Comparative Production Example 2-2.

Specifically, the bread was left at room temperature for 90 minutes to cool until the internal temperature of the bread was below 25°C, and then sliced to obtain samples. A TPA test was performed to measure hardness, springiness, cohesiveness, chewiness, and resilience from the force curve that appeared when the sample was penetrated twice in succession using a texture analyzer (TA, Xtplus, Stable Micro Systems, England) equipped with a P/25 (25mm Dia Cylinder Aluminum). The change in hardness of the bread was measured four days after production, and the results are shown in Table 7 and Figure 6 below.

According to the results in Table 7 and Figure 6, it was confirmed that the initial hardness of Production Example 2 was lower than those of Comparative Production Examples 2-1 and 2-2, and that it had a softer texture. In addition, the change in hardness of Production Example 2 after storage for 4 days was the lowest, and it was confirmed that the aging of the bread was delayed compared to Comparative Production Examples 2-1 and 2-2, and that storage stability and freshness during distribution could be well maintained.

Although the representative experimental examples of the present application have been described above as illustrative examples, the scope of the present application is not limited to the specific experimental examples described above, and a person having ordinary knowledge in the field may make appropriate modifications within the scope of the claims of the present application.

Claims (9)

A bread-making composition comprising two or more enzyme agents , two or more emulsifiers , and one or more gums ,
The two or more kinds of enzyme agents include amylase and hemicellulase,
The two or more emulsifiers include a monoglyceride and sodium stearoyl lactylate,
the monoglyceride and sodium stearoyl lactylate are present in a weight ratio of 1:0.1 to 1:0.8 ;
A bread-making composition , wherein the total content of the enzyme agent is 0.5 to 5 parts by weight based on 100 parts by weight of the gum . 2. The bakery composition of claim 1, wherein the amylase and hemicellulase are present in a weight ratio of 1:5 to 1:15.
2. The bakery composition of claim 1 , wherein the one or more gums comprise xanthan gum. Based on 100 parts by weight of the gums ,
2. The bread-making composition according to claim 1 , wherein the total content of said emulsifiers is from 50 to 300 parts by weight. A bread dough for frozen distribution, comprising the bread-making composition according to claim 1 and wheat flour. 6. The bread dough for frozen distribution according to claim 5 , wherein the enzyme agent is contained in an amount of 0.003 to 0.006 parts by weight per 100 parts by weight of the wheat flour. 6. The bread dough for frozen distribution according to claim 5 , wherein the emulsifier is contained in an amount of 0.1 to 0.5 parts by weight based on 100 parts by weight of the wheat flour. Bread for frozen distribution produced from the bread dough for frozen distribution according to claim 5 . A method for maintaining the cold-thaw stability of bread dough or bread for frozen distribution, comprising the steps of storing bread dough or bread produced therefrom under frozen conditions, the method comprising:
The two or more kinds of enzyme agents include amylase and hemicellulase,
The two or more emulsifiers include a monoglyceride and sodium stearoyl lactylate,
the monoglyceride and sodium stearoyl lactylate are present in a weight ratio of 1:0.1 to 1:0.8 ;
A method for maintaining the cold-thaw stability of bread dough or bread for frozen distribution , wherein the total content of the enzyme agent is 0.5 to 5 parts by weight based on 100 parts by weight of the gum .

Images