JPS6123974B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing breads of good quality. Conventionally, various attempts have been made to increase the volume of bread, improve the appearance of the internal and external surfaces of the bread, and improve the texture. For example, the addition of L-ascorbic acids to bread dough has been used for this purpose, but although this method improves the volume of bread to some extent, it is not satisfactory in terms of the working process and bread quality. Ta. As a result of various studies, the present inventors have discovered that breads of extremely high quality can be obtained by the combined use of L-ascorbic acids and alums. The present invention is a method for producing bread, in which L-ascorbate and alum are added to dough, and then fermented and baked. The breads referred to in the present invention are wheat flour, baker's yeast,
It refers to the dough obtained by adding water, etc. and other raw materials as necessary, and then baking or frying the dough.In addition to the above raw materials, grains other than wheat flour, such as rye, etc. may be mixed in. include. The breads referred to in the present invention are wheat flour, baker's yeast,
It refers to the dough obtained by adding hydrogen and other raw materials as necessary, and then baking or frying it, and also includes those containing grains other than wheat flour, such as rye, in addition to the above raw materials. do. Furthermore, the L-ascorbic acids referred to in the present invention refer to L-ascorbic acid, dehydroascorbic acid, or salts thereof, and the amount added is 3 to 30 ppm, particularly 5 to 30 ppm, based on the weight of flour.
An amount of 15 ppm is suitable. If the amount added is less than this, there will be no effect, and if it is more than this, the effect will not be particularly increased. Examples of the alums used in the present invention include potassium alum, baked ammonium alum, and baked alum. The amount of this alum added is preferably 10 to 60 ppm based on the weight of flour.
It is 20 to 40 ppm, and if the amount added is less than this, it will not be effective, and if it is more than this, the formation of gluten in the dough will be inhibited, making the dough sticky, and the volume will not increase during fermentation. Undesirable. Add these substances when mixing the dough and mix thoroughly.
However, when using the dough method as a bread making method, it is preferable to add at least one of L-ascorbic acids and alum to the dough, and it is preferable to add both to the dough. More preferred. According to the method of the present invention, bread of sufficient volume can be obtained, and the outer phase (browning color, surface condition), inner phase (bread cut surface condition), texture (feeling when pressing the bread cut surface), etc. The result is satisfactory, and the work process is easy to operate as there is no stickiness of the dough, and the effect is particularly noticeable when no oxidizing agent is used. Furthermore, in a particularly preferred embodiment of the present invention, polymerized phosphates can be used in addition to L-ascorbic acids and alum. In this case, the polymerized phosphates used are potassium pyrophosphate,
Examples include sodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, and sodium metaphosphate. Among these, sodium metaphosphate is particularly preferred. The amount added is 3 to 60 ppm, preferably 5 to 30 ppm, based on the weight of flour. It has been found that the effect of the combined use of L-ascorbic acid and alum is further enhanced by the additional use of such polymerized phosphates. Next, the effects of the present invention will be described. That is, various breads were manufactured by the straight method by adding the first additive to the following basic formulation. [Basic combination] Wheat flour 300g Yeast 6g Sugar 9g Salt 4.5g Shortening 6g Water 222c.c.

[Table] The breads produced in this manner were compared in terms of volume, internal phase, external phase, and texture. The results are shown in Table 2, and the symbols in the table have the following meanings. ◎ Fairly good 〇 Good × Slightly inferior (no commercial value) ×× Inferior ××× Considerably inferior

[Medium dough combination]

Wheat flour 1400g Yeast 40g Yeast food 2g Water 800c.c. [Dough mix] Wheat flour 600g Salt 40g Sugar 120g Margarine 40g Shyotoning 60g Milk powder 40g Water 520c.c. [Manufacturing conditions] Floor time 20 minutes Bench time 20 minutes Roasting 38℃, 50 minutes Baking 200℃, 30 minutes Example 2 Add dehydroascorbic acid to the dough mixture shown below.
1.8 mg of potassium alum, 7.5 mg of potassium alum and 9 mg of sodium pyrophosphate were added and mixed, and the resulting dough was fermented and baked according to the following manufacturing conditions to obtain bread. [Dough composition] Wheat flour 300g Yeast 6g Sugar 15g Salt 6g Shotoning 12g Yeast food 0.3g Water 219c.c. [Manufacturing conditions] First fermentation 27℃, 90 minutes Second fermentation 27℃, 30 minutes Roasting Furnace: 35°C, 41 minutes Baking: 200°C, 35 minutes Example 3 L-ascorbic acid 3 was added to the dough mixture of Example 2.
Bread was produced in the same manner as in Example 2 by adding 10.5 mg of baked alum and 10.5 mg of baked alum. Example 4 L-ascorbic acid was added to the medium dough formulation of Example 1.
Add 25mg and 50mg of potassium alum and mix thoroughly.
do. The resulting dough is fermented at 27°C for 4 hours. To this, raw materials according to the dough formulation of Example 1 and 20 mg of sodium metaphosphate were added and mixed, and bread was manufactured according to the manufacturing conditions of Example 1 to obtain bread.

Claims (1)

[Claims] 1. A method for producing bread, which comprises adding and mixing L-ascorbic acids and alum to dough, followed by fermentation and baking.