JPH0529411B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention is a bread-making improving agent, and more specifically, by adding it to raw material flour during bread-making, it is possible to produce bread with a large volume and excellent internal structure, appearance, and texture. The present invention relates to a bread improving agent that can improve bread making. [Prior Art] Conventionally, many studies have been conducted to improve bread-making properties, such as L-ascorbic acid,
Oxidizing agents such as potassium bromate; reducing agents such as glutathione and cysteine; enzymatic acids such as amylase and protease; emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester; and wheat proteins such as activated gluten are used as bread improving agents. has been done. [Problems to be Solved by the Invention] However, the above-mentioned conventionally known improving agents are insufficient in their bread-making improving effects and may lead to deterioration of the flavor and taste of bread, and are not fully satisfactory. It wasn't. [Means for Solving the Problems] Under these circumstances, the present inventor has conducted intensive research and has developed an improved bread-making method in which the dough obtained by combining wheat flour, an oxidizing agent, and water has an excellent water-soluble classification. The present invention was completed based on the discovery that the present invention has an effect. That is, the present invention provides a bread improving agent comprising a water-soluble fraction separated from a dough obtained by integrating wheat flour, an oxidizing agent, and water. In this specification, "wa" refers to sufficiently stirring and kneading so that gluten is formed.
In addition, "dough" refers to both semi-solid materials with low moisture content and milky materials with high moisture content. To obtain the bread-making improver of the present invention, first, water is added to wheat flour and an oxidizing agent to form a dough. In the present invention, wheat flour is not particularly limited, and any flour milled by a conventional method can be used. The oxidizing agent may be one that can be used in food.
For example, L-ascorbic acid, potassium bromate,
Examples include ammonium persulfate and potassium iodate. These can be used alone or in combination of two or more. The amount of oxidizing agent is preferably 10 to 1000 ppm, particularly 50 to 500 ppm, based on the wheat flour. If the amount of the oxidizing agent is less than 10 ppm, it will not be possible to obtain a product having a sufficient effect of improving bread making properties, and if it exceeds 1000 ppm, the gluten will be colored red, which is undesirable. The oxidizing agent may be added to the flour or to the water. The amount of water is preferably 40 to 300% by weight (hereinafter simply expressed as %), particularly preferably 150 to 300%, based on the flour. The summation can be performed in the usual manner.
In other words, when the water content is as low as 40 to 150%,
It is preferable to carry out the process at a temperature of 5 to 40°C for 1 to 20 minutes using a vertical bread mixer or the like, and a semi-solid dough is obtained when doing so. When the moisture content is as high as 150 to 300%, it is preferable to stir using a homogenizer, homomixer, etc. When doing so, a milky dough can be obtained. In this case, stirring conditions such as stirring speed, time, temperature, etc. are preferably set as follows. That is, when the emulsion obtained by stirring is allowed to stand still,
If water and flour do not start to separate within 1 minute, and the water-soluble fraction is separated from the emulsion, the yield of gluten in the remaining water-insoluble fraction in a hydrated state (wet gluten) It is preferable to set the stirring speed, time, and temperature within a range such that the protein content is at least 2.2 times the protein content of wheat flour. For example, 200 g of wheat flour with a protein content of 12.8%, 0.02 g of L-ascorbic acid (100 ppm) and 500 ml of water (250%).
When stirring with a household tabletop mixer with a capacity of 500 ml, it can be stirred at room temperature (20°C) at a rotation speed of 14,000 rpm for 2 minutes. The yield of gluten in a hydrated state (wet gluten) obtained at this time is 63.2g (2.5 times the protein content of wheat flour), but if stirring is continued for another 30 minutes, the yield of gluten in a hydrated state (wet gluten) is 63.2g (2.5 times the protein content of wheat flour). The yield is 54.7g (2.1 times the protein content of wheat flour), which is not desirable. The water-soluble fraction is then separated from the dough.
Any method of separation may be used as long as it can clearly separate the water-soluble and non-water-soluble segments, but for example, after soaking if necessary, washing with water, sieving, centrifugation, etc. It is preferable to do so.
The water-insoluble fraction separated at this time consists of gluten and starch, which can be further separated and used separately. Although this water-soluble fraction can be used as is, it is preferably dried into a powder. The drying method may be any method as long as the components contained in the water-soluble fraction are not denatured, and includes freeze drying, spray drying, hot air drying, etc., with freeze drying and spray drying being preferred. It is also possible to adsorb a water-soluble fraction to flour for bread making and perform fluidized bed drying. [Effects of the Invention] The bread improving agent of the present invention increases the volume of bread and improves the internal phase, appearance, and Texture can be significantly improved. [Example] The present invention will be explained in more detail by giving examples below. Example 1 (i) Bread flour (moisture 14.2%, protein 12.5%)
Add L-ascorbic acid and water in the amounts shown in Table 1 below to 200g, and prepare the following at room temperature (20℃).
An emulsion was obtained by stirring under the stirring conditions shown in the table. The emulsion was then allowed to stand and it was confirmed whether water and flour separated within 1 minute, and the results are shown in Table 1. Then, the emulsion is centrifuged (rotation speed
3000 rpm) to obtain the water-soluble fraction. Table 1 shows the yield of gluten in a hydrated state (wet gluten). The obtained water-soluble fraction was freeze-dried and powdered to obtain the bread-making improving agent of the present invention. A sample without L-ascorbic acid was shown as a comparative example. (ii) Using the bread-making improvers obtained in the Examples and Comparative Examples, bread was made according to the formulation and process of the quick-forming method shown below to obtain mountain-shaped bread. In addition,
As a control example, bread was obtained in the same manner except that no bread improving agent was used. Table 1 shows the average value of the evaluation performed by 10 panelists based on the volume of the obtained mountain-shaped bread and the evaluation criteria table shown in Table 2. (Quick making process) Flour 300g Bread improving agent 0.3g Yeast food 0.3g Yeast 9g Salt 6g Sugar 15g Skimmed milk powder 6g Shyotoning 15g Water 192ml (Quick making process) Mixing Put all ingredients in a mixer and mix at low speed 1 minute high speed 45 minutes Fermentation 0 minutes Floor time 20 minutes Bench time 20 minutes Molding Divide the dough into 2 pieces of 250g and mold with a molder 45 minutes (temperature 37℃, humidity 83%) Baking 25 minutes (temperature 210℃) )

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【table】

[Table] Example 2 Add an oxidizing agent and water in the amounts shown in Table 3 below to the same bread flour as in Example 1, and bring the mixture to room temperature (20°C).
The mixture was stirred under the stirring conditions shown in Table 3 below to obtain an emulsion. Following the method of Example 1, a bread improving agent of the present invention was obtained. The bread-making improver obtained in Example 2 was added in the method and amount shown in Table 3, and bread was made according to the formulation and process of the dough method shown below to obtain mountain-shaped bread. As a control example, a mountain-shaped loaf of bread was obtained in the same manner except that no bread improving agent was used. Table 3 shows the average value of the evaluation conducted by 10 panelists based on the volume of the obtained mountain-shaped bread and the evaluation criteria table shown in Table 2. (Medium dough method mixture) Dough mixture: Flour 700g Yeast food 1.0g Yeast 20g Water 400ml Blend: Flour 300g Sugar 50g Salt 20g Skim milk powder 20g Oil 50g Water 250ml (Medium dough method process) Mixing: Medium mixing: 2 minutes on low speed, 2 minutes on medium speed. Mixing: Put all ingredients except oil into a mixer and mix on low speed for 1 minute, medium speed for 4 minutes, then add oil and mix for 2 minutes on medium speed and 2.5 minutes on high speed. Fermentation: 4 hours at 27°C Floor time: 20 minutes Bench time: 25 minutes Molding: Divide the dough into 2 pieces of 250g and mold using a molder Proofing: 40 minutes (temperature 37°C, humidity 83%) Baking: 30 minutes (Temperature 210℃)

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[Table] Example 3 Add the oxidizing agent and water in the amounts shown in Table 4 below to the same flour as in Example 1, and mix at 27°C using a vertical bread mixer for 5 minutes at low speed and 2 minutes at high speed. A semi-solid dough was obtained. Next, this dough was left to rest for 20 minutes in a bowl filled with water from step 5, and then the dough was washed in water to separate the gluten. The thus obtained suspension of water-soluble fraction and starch was passed through a 100-mesh sieve to thoroughly remove gluten residue, centrifuged (3000 rpm) to remove the starch fraction, and the water-soluble fraction was freeze-dried to prepare the main product. A bread improving agent of the invention was obtained. Bread was made using the bread making improver obtained in Example 3 according to the formulation and process of the straight bread making method shown below to obtain mountain-shaped bread. As a control example, a mountain-shaped loaf of bread was obtained in the same manner except that no bread improving agent was used. The obtained mountain-shaped bread was evaluated in the same manner as in Example 2. The results are shown in Table 4. (Straight method mixture) Flour 2000g Bread improver 8g Yeast food 0.2g Yeast 40g Salt 40g Sugar 100g Skim milk powder 40g Shyotoning 100g Water 1340ml (Straight method process) Mixing Put all ingredients except oil and fat into a mixer. , low speed 2 minutes, medium speed 2 minutes, high speed 2 minutes, then add oil and fat, medium speed 2 minutes, high speed 2.5 minutes Fermentation First fermentation 27℃, 90 minutes Second fermentation 27℃, 30 minutes Divide into 250g portions Division: Bench time: 25 minutes, baking: 40 minutes (temperature: 37℃, humidity: 83%), baking: 30 minutes (temperature: 210℃)

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Claims (1)

[Scope of Claims] 1. A bread-making improver comprising a water-soluble fraction separated from a dough obtained by integrating wheat flour, an oxidizing agent, and water. 2 Addition ratio of oxidizing agent to flour is 10~
The bread improving agent according to claim 1, which has a concentration of 1000 ppm. 3. The bread improving agent according to claim 1, wherein the proportion of water added is 40 to 300% by weight based on the wheat flour. 4. Bread making according to claim 1 or 2, wherein the oxidizing agent is one or more selected from the group consisting of L-ascorbic acid, potassium bromate, ammonium persulfate, and potassium iodate. Improver.