JPS5948604B2 - Method for improving the quality of aqueous wheat flour dough - Google Patents
Method for improving the quality of aqueous wheat flour doughInfo
- Publication number
- JPS5948604B2 JPS5948604B2 JP56107915A JP10791581A JPS5948604B2 JP S5948604 B2 JPS5948604 B2 JP S5948604B2 JP 56107915 A JP56107915 A JP 56107915A JP 10791581 A JP10791581 A JP 10791581A JP S5948604 B2 JPS5948604 B2 JP S5948604B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- wheat flour
- improving
- quality
- aqueous
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013312 flour Nutrition 0.000 title claims description 14
- 241000209140 Triticum Species 0.000 title claims description 10
- 235000021307 Triticum Nutrition 0.000 title claims description 10
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- 150000005846 sugar alcohols Polymers 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 8
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 235000011187 glycerol Nutrition 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229960002920 sorbitol Drugs 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 239000012456 homogeneous solution Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229960004063 propylene glycol Drugs 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009864 tensile test Methods 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
- Confectionery (AREA)
Description
【発明の詳細な説明】 この発明は、小麦粉水性ドウに係るものである。[Detailed description of the invention] This invention relates to a wheat flour aqueous dough.
この発明は、工業的に有利に小麦粉水性ドウの品質を改
良することを目的とする。The purpose of this invention is to improve the quality of wheat flour aqueous dough in an industrially advantageous manner.
詳しくは、■水性ドウの伸展性を向上させることにある
。Specifically, ① Improving the extensibility of aqueous dough.
水性ドウの製造に当って伸展性を向上させることは必須
の課題である。Improving extensibility is an essential issue when producing aqueous dough.
■水性ドウの保湿性を向上させることにある。■Improving the moisture retention properties of aqueous dough.
水性ドウ製造後その水分の揮散率を出来るだけ少くする
ことは、その品質保持の点から必須の課題である。After producing aqueous dough, it is essential to reduce the volatilization rate of water as much as possible in order to maintain its quality.
■水性ドウあるいはそれらの成形物例えば生めん、生ラ
ーメン、及び生のギョウザの皮等の冷凍変性を防止する
ことである。(2) To prevent freezing denaturation of aqueous dough or molded products thereof, such as raw noodles, raw ramen noodles, and raw dumpling skins.
水性ドウあるいはその成形物の製造、流通の普及に当っ
て、この課題の解決は最も重要なことである。Solving this problem is of the utmost importance in popularizing the production and distribution of aqueous dough or molded products thereof.
■水性ドウの弾力を増強させることである。■Increasing the elasticity of water-based dough.
小麦粉ドウの弾力増強は歩どまりの向上と食感の改良に
、必須の課題でもある。Increasing the elasticity of wheat flour dough is an essential issue in order to improve yield and texture.
この発明を次に詳しく説明する。This invention will now be described in detail.
この発明は改良剤として、２種の物質を使用する。This invention uses two types of materials as modifiers.
キサンタンガムと多価アルコールで゛ある。キサンタン
ガムは目的とする小麦粉水性ドウの２％（重量、以下同
じ）以下量を使用する。It is made of xanthan gum and polyhydric alcohol. Xanthan gum is used in an amount of 2% or less (by weight, the same applies hereinafter) of the desired wheat flour aqueous dough.
採用する多価アルコールとしては、グリセリン、Ｄ−ソ
ルビット、マルチトール、プロピレングリコールその他
があげられる。Examples of the polyhydric alcohol to be employed include glycerin, D-sorbitol, maltitol, propylene glycol, and others.
これらは単種であるいは２種以上併せ使用される。These may be used alone or in combination of two or more.
その使用量は；目的水性ドウの１０％以下量である。The amount used is 10% or less of the target aqueous dough.
１０％以下量において２〜６％の範囲が好適な結果を示
す。When the amount is 10% or less, a range of 2 to 6% shows suitable results.
キサンタンガムと多価アルコールとの添加の態様は次の
通りである。The mode of addition of xanthan gum and polyhydric alcohol is as follows.
キサンタンガムと多価アルコールとの両者の均“質粉態
混合系あるいは均質溶液を水性ドウあるいは原料小麦粉
に添加することにより均質にすることが出来る。Homogenization can be achieved by adding a homogeneous powder mixture or a homogeneous solution of both xanthan gum and polyhydric alcohol to the aqueous dough or raw flour.
キサンタンガムは水溶性であり、多価アルコール性物質
にも可溶であるから両者の均質化は容易である。Since xanthan gum is soluble in water and also soluble in polyhydric alcoholic substances, it is easy to homogenize both.
； この発明の水性ドウの用途は、多方面にわたるが、
たとえば生そば、生めん、生ラーメン、生スパゲツティ
−、ギョウザの皮、春巻の皮、食パン、豚まんじゅう、
むしまんじゅうの生地、インスタントラーメンの生地そ
の他に使用することが１出来る。; The water-based dough of this invention can be used in a wide variety of fields;
For example, raw soba, raw noodles, raw ramen, raw spaghetti, gyoza skin, spring roll skin, white bread, pork buns,
It can be used as dough for mumanju, instant ramen dough, etc.
ここに、この発明はその目的を達しおえる。Here, this invention achieves its purpose.
次に本発明を実験例に基づいて説明する。Next, the present invention will be explained based on experimental examples.
実験例
小麦粉（中力）を利用し下記の処方に基づき、□常法通
り万能ミキサー、類ラインを利用し生地を調製した。Experimental Example Using wheat flour (medium strength) and based on the following recipe, dough was prepared using an all-purpose mixer and a similar line as usual.
フードレオメータ−により生地の伸展性、弾力性（ゲル
強度）及び冷蔵保存（５〜１０℃）後の生地の状態を観
察したものである。The extensibility and elasticity (gel strength) of the dough and the condition of the dough after being stored in a refrigerator (5 to 10°C) were observed using a food rheometer.
処方
小麦粉（中力）１００部（重量、以下同じ）食塩
２ ＩＴ
本発明の改良剤 ０〜４ ｎ
水 ３２〜２８！Ｉ
フードレオメータ−測定条件（引張試験）各生地の断面
積 ２Ｘ１０ｍｍ
ぐさり荷重 ４．９５ｇ ／ｃｍ”
Ｌ・・・・・・・・・・・・伸び
Ｈ・・・・・・・・・・・・荷重単位の長さ実施例 １
小麦粉（中力） １００ｋｇ、油脂６ｋｇ、食塩２ｋｇ
、水３０ｋｇにグリセリン９８％、キサンタンガム２％
からなる製剤４ｋｇを同様に添加し、常法通りギョウザ
の皮を製造する場合、製造時のローリング性生地の伸展
性保湿性及び弾力性がプロピレングリコール４ｋｇ添加
に比較して大幅に改良された。Prescription flour (medium strength) 100 parts (weight, same below) Salt
2 IT Improver of the present invention 0-4 n Water 32-28! I Food Rheometer - Measurement Conditions (Tensile Test) Cross-sectional area of each fabric 2X10mm Straight load 4.95g/cm" L・・・・・・・・・・・・Elongation H・・・・・・・・・・・・・Example of load unit length 1 Flour (medium strength) 100kg, fats and oils 6kg, salt 2kg
, 30 kg of water, 98% glycerin, 2% xanthan gum
When 4 kg of a preparation consisting of the following was added in the same manner and gyoza skin was manufactured in the usual manner, the extensibility, moisturizing properties and elasticity of the rolling dough at the time of manufacture were significantly improved compared to when 4 kg of propylene glycol was added.
実施例 ２
小麦粉（強力粉） １００ｋｇ、食塩２ｋｇ、イースト
５ｋｇ、脱脂粉乳５ｋｇ、上白糖５ｋｇ、油脂５ｋｇ、
イーストフード１ｋｇ、水６０ｋｇの処方と水５６ｋｇ
とグリセリン３０％、Ｄ−ソルビット３０％、キサンタ
ンガム２．５％、水３７．５％よりなる製剤を４ｋｇ添
加し、常法通り直捏法で生地を調整し、−３０℃で急速
凍結後−１０〜−１５℃で７日間保存後、常法通り製パ
ンする場合、前者に比較して生地の伸び及び焼成後の容
積が大巾に改良された。Example 2 Wheat flour (strong flour) 100kg, salt 2kg, yeast 5kg, skim milk powder 5kg, white sugar 5kg, oil and fat 5kg,
Formula of yeast food 1kg, water 60kg and water 56kg
Add 4 kg of a formulation consisting of 30% glycerin, 30% D-sorbitol, 2.5% xanthan gum, and 37.5% water, prepare the dough by direct kneading method as usual, and quickly freeze at -30°C. When bread was made in a conventional manner after being stored at 10 to -15°C for 7 days, the elongation of the dough and the volume after baking were greatly improved compared to the former.
実施例 ３
小麦粉（早強力） １００ｋｇ、食塩２ｋｇ、かんすい
１ｋｇにキサンタンガム２．５％、グリセリン５０％、
水４７．５％よりなる製剤５ｋｇを、捏ね水２７ｋｇに
分散溶解後、常法通り生ラーメンを調製した場合、生地
の伸展性、保存時の保湿性が非常に良好であった。Example 3 100 kg of wheat flour (early strength), 2 kg of salt, 1 kg of kansui, 2.5% xanthan gum, 50% glycerin,
When raw ramen noodles were prepared in a conventional manner after dispersing and dissolving 5 kg of a formulation consisting of 47.5% water in 27 kg of kneading water, the dough had very good extensibility and moisture retention during storage.
Claims (1)
ンガムと１０％以下量における多価アルコールとからな
る溶液を均質に添加することを特徴とする小麦粉水性ド
ウの品質改良法。1. A method for improving the quality of wheat flour aqueous dough, which comprises homogeneously adding a solution consisting of xanthan gum in an amount of 2% or less and polyhydric alcohol in an amount of 10% or less to the wheat flour aqueous dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56107915A JPS5948604B2 (en) | 1981-07-09 | 1981-07-09 | Method for improving the quality of aqueous wheat flour dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56107915A JPS5948604B2 (en) | 1981-07-09 | 1981-07-09 | Method for improving the quality of aqueous wheat flour dough |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS589641A JPS589641A (en) | 1983-01-20 |
| JPS5948604B2 true JPS5948604B2 (en) | 1984-11-28 |
Family
ID=14471273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56107915A Expired JPS5948604B2 (en) | 1981-07-09 | 1981-07-09 | Method for improving the quality of aqueous wheat flour dough |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5948604B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60244912A (en) * | 1984-05-19 | 1985-12-04 | Fuji Photo Optical Co Ltd | Connector for endoscope |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4743452A (en) * | 1985-07-17 | 1988-05-10 | Stauffer Chemical Company | Method for producing frozen yeast-leavened dough |
| US5035903A (en) * | 1985-07-17 | 1991-07-30 | International Flavors & Foods Ingredients Company, Division Of Indopco, Inc. | High fiber bakery products |
| JPS62151150A (en) * | 1985-12-25 | 1987-07-06 | San Ei Chem Ind Ltd | Noodles |
| CA2075977C (en) * | 1990-03-19 | 1997-10-21 | Katherine Louise Moore | Pastry crust and pastry crust dough |
| JPH0624465B2 (en) * | 1990-10-03 | 1994-04-06 | 愛知県 | Method for producing porous soft confectionery |
| CA2431626C (en) * | 2002-06-11 | 2009-12-22 | Kibun Food Chemifa Co., Ltd. | Agent for improving dough for bread and doughnuts |
| WO2005036971A1 (en) * | 2003-10-16 | 2005-04-28 | Techcom Group, Llc | Reduced digestible carbohydrate food having reduced blood glucose response |
| CN105707164B (en) * | 2016-03-08 | 2018-01-26 | 上海应用技术学院 | A kind of frozen bread dough containing tartary buckwheat germ powder and its preparation method |
-
1981
- 1981-07-09 JP JP56107915A patent/JPS5948604B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60244912A (en) * | 1984-05-19 | 1985-12-04 | Fuji Photo Optical Co Ltd | Connector for endoscope |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS589641A (en) | 1983-01-20 |
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