JPS6123975B2 - - 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 using the L-ascorbic acids and nicotinic acids in combination. The present invention is a method for producing bread, in which L-ascorbic acid salt and nicotinic acid are added and mixed into dough, followed by fermentation and baking. 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. 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 nicotinic acids used in the present invention include nicotinic acid and nicotinamide.
The amount of nicotinic acids added is 5 to 70 ppm, preferably 20 to 50 ppm, based on the weight of flour. If the amount added is less than this, there is no effect, and if it is more than this, it will cause gluten in the dough. Because the formation is inhibited, the dough becomes sticky, and the volume does not increase during fermentation, which is 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 nicotinic acids to the dough, and it is more preferable to add both to the dough. preferable. 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. Next, the effects of the present invention will be shown below. That is, various breads were manufactured by the dough method by adding the additives shown in Table 1 to the following dough composition and the main dough composition. The yeast food used was calcium carbonate, calcium sulfate, ammonium chloride,
Monobasic calcium phosphate, dibasic calcium phosphate,
It has a composition consisting of koji, malt enzyme, and starch. [Medium dough mixture] Wheat flour 1400g Yeast 40g Yeast food 2g Water 800c.c. [Main Dough combination] Wheat flour 600g Salt 40g Sugar 120g Margarine 40g Shortening 60g Powder Milk 40g Water 520c.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

[Fabric composition]

Wheat flour 300g Yeast 6g Yeast food 0.3g Sugar 15g Salt 6g Shyotoning 12g Water 219c.c. [Manufacturing conditions] First fermentation 27℃, 75 minutes Second fermentation 27℃, 25 minutes Proof 35℃ , 50 minutes Baking 200℃, 35 minutes Example 2 Dehydroascorbic acid was added to the following medium dough mixture.
Add 50mg and 40mg of nicotinic acid and mix thoroughly.
do. The resulting dough is fermented at 25°C for 4 hours. Add and mix the raw materials according to the dough recipe below, and then manufacture bread according to the manufacturing conditions below to obtain Pullman bread. [Medium dough mixture] Wheat flour 1400g Yeast 40g Yeast food 2g Water 800c.c. 1g Water 500c.c. [Manufacturing conditions] Floor time 10 minutes Bench time 15 minutes Roasting 37℃, 45 minutes Baking 200℃, 40 minutes

Claims (1)

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