JPH0380453B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for manufacturing frozen bread dough that is molded and proofed and can withstand long-term frozen storage by preventing a series of freezing failure phenomena that occur in frozen dough. Frozen bread dough that has been shaped and frozen has the advantage that it can be distributed to users as frozen dough and that users can easily bake it to make fresh bread. Destruction of the three-dimensional membrane structure of gluten due to the growth of ice crystals, freezing denaturation of the gluten protein itself, and the influence of reduced glutathione leaking from damaged yeast can cause the dough to become damaged, resulting in uneven sudachi and thick membranes. This results in bread with insufficient specific volume. On the other hand, methods such as rapid freezing that pass through the maximum ice crystal formation zone in a short time to create uniform and fine crystals and prevent the growth of ice crystals, or methods such as potassium bromate and ascorbic acid are used. A method is used to prevent the effects of reduced glutathione by adding an oxidizing agent. However, the above-mentioned method has not achieved a sufficiently satisfactory effect, and has not yet been able to produce bread with sufficient specific volume and excellent sudashi. In addition, increasing the amount of sugar, which is said to be effective against yeast freezing damage, is also an effective method to prevent dough from spoiling, but if too much sugar is added, the sweetness will be strong, and breads with less added sugar will cannot be applied to Frozen bread dough that is heated after thawing is distributed, but frozen bread dough that has already been formed and warmed, which is very convenient for users, is not distributed because the volume becomes insufficient due to damage to the dough. is the current situation. The present invention was developed as a result of repeated research with the aim of solving the above problems, making it possible for users to make bread easily and quickly, and withstanding long-term frozen storage at temperatures below -18°C. The inventors have discovered that the above object can be achieved by adjusting the amounts of lightly salty organic acid salts and glucose added so as to lower the freezing temperature of the salt than usual, and have completed the present invention. That is, the present invention is a method for producing shaped frozen bread dough, which is characterized in that one or more organic acid salts selected from the group of sodium lactate, sodium malate, and sodium citrate and glucose are added. be. The present invention will be explained in detail below. The freezing temperature of bread dough is around -4°C for so-called lean bread dough, such as white bread and French bread, which contain relatively large amounts of sugar, fat, and oil. So-called rich bread dough, for example, butter roll dough with added sugar of 10 parts per 100 parts of wheat flour, has a temperature around -6°C. If the dough is richer and contains around 25 parts of added sugar, the freezing temperature will be -10°C.
Go down to nearby. Sodium lactate, sodium malate, and sodium citrate, which are food additives, have a weaker salty taste than common salt.If the saltiness is 1, sodium lactate, sodium malate, and sodium citrate have a salty taste of about 0.2. It is. Therefore, it can be added in large amounts even to sweet bread dough. By adding 2 to 6 parts of one or more of sodium lactate, sodium malate, and sodium citrate to 100 parts of wheat flour,
This will lower the freezing temperature by about 2-5°C. By lowering the freezing temperature, the amount of unfrozen water in the frozen dough is increased, and the maximum ice crystal formation zone is passed through in a short time, thereby making the ice crystals finer. Also,
Sodium lactate, sodium malate, and sodium citrate have weak emulsifying properties and can finely disperse moisture along with fats and oils, and further refine ice crystals. sodium lactate,
If one or more of sodium malate and sodium citrate is added in an amount of more than 6 parts per 100 parts of wheat flour, the dough will not hold together well and will become sagging, which is not desirable. The effect of adding sugars, like organic acid salts, is to lower the freezing temperature due to their water-retaining properties, thereby increasing the amount of antifreeze water in the frozen dough. In order to prevent dough damage due to freezing, the freezing temperature is -10℃.
It is effective to lower the freezing temperature by using organic acid salts, and at the same time reduce the sugar content to 100% of the flour.
By adding 15 parts or more per part, it becomes possible to lower the freezing temperature to around -10°C. Sweet breads such as rich-type briotsushi and dessert pastries, which add 20 parts or more of sugar to 100 parts of flour, are good, but breads such as butter rolls will become too sweet if 15 parts or more of sugar is added. In bread dough, sugar is broken down into glycose and fructose, but glucose has a weaker sweet taste than fructose. If the sweetness level is 1 for sugar, fructose is 1.8 and glucose is 0.7. Therefore, if sugar is added so that the freezing point depression due to sugar in bread dough is the same, the sweetness level will be 0.6 for glucose if sugar is 1. . Therefore, if 10 parts of sugar is added to 100 parts of flour, 17 parts of glucose can be added to achieve the same level of sweetness. However, if more than 30 parts of sugar is added to 100 parts of flour, the dough will not hold together and will become sloppy. At the same time as lowering the freezing temperature due to organic acid salts,
By adding 15 to 30 parts of glucose to 100 parts of wheat flour, it is possible to lower the freezing temperature to around -10°C. By lowering the freezing temperature to around -10℃, it is possible to increase the amount of antifreeze water in the frozen dough and reduce the amount of frozen moisture at -18℃ to 50% or less of the water content, while also reducing the maximum ice crystal formation zone. Ice crystals can be made finer by passing through them in a short time. Therefore, by preventing damage to the dough due to freezing and preventing breakdown of the internal structure even when frozen after being frozen, it is possible to produce a shaped frozen bread dough that can be stored frozen for a long period of time. The molded and frozen bread dough obtained by the present invention does not require the labor of thawing, fermentation, etc., and can be easily baked by the user. Moreover, the baked bread has a sufficient specific volume and is of excellent quality with good sudsiness. Examples will be described below. Example 1 Sodium malate and glucose addition

[Table] The above formulation was kneaded in a mixer in a conventional manner to prepare a dough, which was then fermented for 2 hours at 30°C, degassed, and divided into 40 g pieces. After molding, temperature 35
Testing was carried out for 40 minutes at ℃ and 85% humidity. Those baked as they are are designated as the non-frozen section, and those that are frozen in a -40°C freezer and then stored at -20°C for 3 months are designated as the frozen section. Baking was performed in a household electric oven, and the volume of 40 g of dough after baking was as follows.

[Table] The freezing temperature was -9°C. In the frozen area, 160 ml of the product to which sodium malate and glucose were added did not change compared to the non-frozen area, the inner layer had a good texture, and the outer skin was well-colored and baked. On the other hand, 100ml without additives,
It was a bread with no volume and a bad color. Example 2 Emulsified sodium and glucose addition

[Table] The above formulation was kneaded in a mixer in a conventional manner to prepare a dough, which was then fermented for 2 hours at 30°C, degassed, and molded into 40 g pieces. Temperature 35℃, humidity 80
% for 40 minutes, then frozen in a -40°C freezer and stored at -20°C for 3 months. Baking was performed in a household electric oven, and the volume of 40 g of dough after baking was as follows.

[Table] The freezing temperature was -10°C. In the frozen area, the volume of the product containing sodium lactate and glucose was 160 ml, which was the same as in the non-frozen area, with a good inner layer and a well-colored outer layer. On the other hand, the bread without additives was 110 ml, making it a dry bread with no volume. Example 3 Addition of sodium citrate and glucose

[Table] The above formulation was kneaded in a mixer in a conventional manner to prepare a dough, which was then fermented for 2 hours at 30°C, degassed, and molded into 40 g pieces. Temperature 35℃, humidity 80
% for 40 minutes, then frozen in a -40°C freezer and stored at -20°C for 3 months. Baking was performed in a household electric oven, and the volume of 40 g of dough after baking was as follows.

[Table] The freezing temperature was -11℃. In the frozen area, the one with added sodium citrate and glucose did not change compared to 170ml.
The inner layer had a good texture and the outer skin was well-colored. On the other hand, the bread without additives was 110 ml, making it a dry bread with no volume.

Claims (1)

[Scope of Claims] 1. A method for producing shaped frozen bread dough, which comprises adding one or more organic acid salts selected from the group of sodium lactate, sodium malate, and sodium citrate, and glucose. . 2 For 100 parts of wheat flour, add 2 to 6 of one or more organic acid salts selected from the group of sodium lactate, sodium malate, and sodium citrate.
1. A method for producing a molded, frozen bread dough according to claim 1, wherein 1.5% of frozen bread dough is added. 3. The method for producing shaped and frozen bread dough according to claim 1, wherein 15 to 30 parts of glucose is added to 100 parts of wheat flour.