JPH0529412B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a bread improving agent composition, more specifically,
A bread-making improver that, when added to raw flour during bread-making, makes it possible to obtain bread dough with excellent mechanical resistance, as well as to produce bread with a large volume and excellent internal structure, appearance, and texture. Regarding the composition. [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; enzyme agents 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. Moreover, since large-scale mechanized bread-making processes have recently been introduced, it is desired to provide a bread-making improver that can yield bread dough with excellent mechanical resistance. As a result of extensive research into such bread-making improving agents, the present invention has discovered that a water-soluble fraction separated from the dough obtained by sintering wheat flour, an oxidizing agent, and water has an excellent bread-making improving effect. , a separate patent application has been filed. Moreover, this method was still not sufficient in terms of obtaining mechanically resistant bread dough. [Means for solving the problem] Therefore, the inventor conducted further research and found that
A bread improving agent that meets the above purpose when the above water-soluble category is used in combination with gluten separated from the dough obtained by mixing wheat flour, an oxidizing agent, and water (hereinafter referred to as "modified gluten"). The present invention was completed based on the discovery that a composition can be obtained. That is, the present invention is characterized in that it contains (A) a water-soluble fraction separated from the dough obtained by integrating wheat flour, an oxidizing agent, and water, and (B) gluten separated from the dough. A bread making improver composition is provided. 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. Components (A) and (B) of the present invention are produced as follows. 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. (1) Manufacture of component (A) First, water is added to flour and an oxidizing agent to form a dough. The amount of oxidizing agent is 10 to 10% of the flour
1000 ppm, especially 50-500 ppm is preferred. If the amount of the oxidizing agent is less than 10 ppm, it will not be possible to obtain a product that has a sufficient effect of improving bread making properties, and
If it exceeds 1000ppm, the gluten will turn red, which is not desirable. The oxidizing agent may be added to the flour or to the water. The amount of water is 40 to 300% by weight based on flour.
(hereinafter simply expressed as %), particularly preferably 150 to 300%. The summation can be performed in the usual manner. In other words, if the moisture content is as low as 40 to 150%, use a vertical mixer for bread, etc.
Preferably carried out at a temperature of ~40°C for 1 to 20 minutes,
In this way, a semi-solid dough is obtained. In addition, if the moisture content is as high as 150 to 300%,
It is preferable to stir using a homogenizer, homomixer, etc., and a milky dough can be obtained when doing so. 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, water and flour do not start to separate within one minute, and when the water-soluble fraction is separated from the emulsion, the remaining water-insoluble fraction It is preferable to set the stirring speed, time, and temperature within a range such that the yield of gluten in a hydrated state (wet gluten) contained in the flour is at least 2.2 times the protein content of the 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 (250%) of water using a 500 ml household tabletop mixer, it may 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 aging if necessary,
This is preferably carried out by washing with water, sieving, centrifugation, or the like. 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. (2) Production of component (B) Modified gluten is separated from the dough of (1) above as follows. That is, the modified gluten can be separated from the dough using the Martin method, which is generally known as a gluten separation method.
This is done by the Batter method, etc. The modified gluten thus obtained can be used as it is as raw gluten, or can be dried to form gluten powder by freeze drying, spray drying, hot air drying, or the like. The bread improving agent composition of the present invention can be obtained by mixing the water-soluble category (A) and the modified gluten (B) at a mixing ratio of 1% by weight of (A) as dry matter. It is preferred that (B) be in an amount of 0.1 to 100 parts by weight, particularly 0.1 to 50 parts by weight. Components (A) and (B) may be mixed together in a dry state, or may be mixed in a wet state and dried. [Effects of the Invention] The bread improving agent of the present invention can provide bread dough with excellent mechanical resistance to dividing and shaping by adding a small amount, for example 0.05 to 5%, preferably 0.1 to 2%, to bread flour. At the same time, it is possible to increase the volume of bread and significantly improve its internal texture, appearance, and texture. [Example] Next, an example will be given and explained. Example 1 () Flour for bread (moisture 14.2%, protein 12.5
%), L-ascorbic acid and water in the amounts shown in Table 1 below were added, and the mixture was stirred at room temperature (20°C) under the stirring conditions shown in Table 1 to obtain an emulsion.
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 a water-soluble fraction and modified gluten, and the yield of the modified gluten in a water-containing state (wet gluten) is shown in Table 1. Then,
The obtained water-soluble fraction and modified gluten were freeze-dried and powdered, and 5 parts by weight of modified gluten was mixed with 1 part by weight of the water-soluble fraction on a dry basis to obtain a bread-making improver. Comparative Example 1, L was obtained by drying the emulsion without centrifuging it.
-Comparative Example 2 was prepared without addition of ascorbic acid. (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. 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 improver 6g Yeast food 0.3g Yeast 9g Salt 6g Sugar 15g Skimmed milk powder 6g Shyotoning 15g Water 192ml (Quick making process) Mixing Put all the ingredients into a mixer and mix at low speed for 1 minute. High speed 4.5 minutes Fermentation 0 minutes Floor time 20 minutes Bench time 20 minutes Forming Divide the dough into 2 pieces of 250g each.
Mold with molder, foil 45 minutes (temperature 37℃, humidity 83℃)
%) Baking 25 minutes (temperature 210℃)

【table】

【table】

[Table] Example 1 Bread making improver example 4 obtained in Example 1 (bread making improver consisting of a mixture of water-soluble class 1 and gluten 5 prepared with ascorbic acid 200 ppm and water addition amount 200%), comparative example Using Comparative Example 1 (emulsion without centrifugation) and Comparative Example 2 (bread-making improver prepared without addition of ascorbic acid), bread was obtained in the blending process of the straight bread-making method shown below. At the time of division after the second fermentation, we divided the dough into a group in which all subsequent division and rounding was done by hand, and a group in which it was done by machines such as an automatic dough dividing machine and a rounding machine, and compared manual and machine work. , mechanical resistance was investigated. In addition, the control example was carried out in the same manner except that no bread improving agent was used, and bread was obtained.The obtained bread was evaluated based on the evaluation criteria table in Table 2, and the average value is shown in Table 3. . (Straight method formulation) Flour 3000g Bread improver 60g Yeast food 3g Yeast 60g Salt 60g Sugar 150g Skimmed milk powder 60g Shyotoning 150g Water 1950ml (Straight method process) Mixing: Place all ingredients except fats and oils in a mixer and mix at low speed. 2 minutes, medium speed 2
2 minutes on high speed, then add oil and fat for 2 minutes on medium speed, 2.5 minutes on high speed Fermentation: First fermentation 27℃, 90 minutes Second fermentation 27℃, 30 minutes Divide: Manually; 250g each by hand Machine: Divide into 2 pieces of 250 g each using an automatic dividing machine Rounding: Manually; Rounding by hand Machine: Rounding using an automatic rounding machine Bench time: 25 minutes Molding: Molding with a molder Inoering: 40 minutes (temperature) 37℃, humidity 83%) Baking: 30 minutes (temperature 210℃)

[Table] Example 2 (i) Add an oxidizing agent and water in the amounts shown in Table 4 below to the same bread flour as in Example 1, and mix it at room temperature (20
°C) under the stirring conditions shown in Table 4 below to obtain an emulsion. The emulsion was then centrifuged (rotation speed: 3000 rpm) to obtain a water-soluble fraction and modified gluten. Next, the obtained water-soluble fraction and modified gluten are freeze-dried and powdered, and the modified gluten is added to 1 part by weight of the water-soluble fraction on a dry basis.
A bread improving agent of the present invention was obtained by mixing 80 parts by weight. In Example 11 of Table 4, 80 parts by weight of modified gluten separated from the dough by the following method was mixed with 1 part by weight of the water-soluble class to prepare a bread improving agent. (Production of modified gluten used in Example 11) 100 g of bread flour with a protein content of 12.9% and 60 g of water.
ml and 20 mg of L-ascorbic acid were added and kneaded to form a dough. This was processed according to the Martin method to separate gluten, and the product was freeze-dried to obtain modified gluten. (ii) Add the bread-making improver obtained as above in the method and amount shown in Table 4, and make bread according to the mixture and process of the dough method shown below to obtain mountain-shaped bread. Ta. As a control example, bread was obtained in the same manner except that no bread improving agent was used. Table 4 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 Main mixing: Put all ingredients except fats and oils into the mixer and low speed 1
minutes, medium speed 4 minutes. Add oil and fat for 2 minutes on medium speed and 2.5 minutes on high speed Fermentation: Temperature: 27℃, 4 hours Floor time: 20 minutes Bench time: 25 minutes Forming: Divide the dough into 2 pieces of 250 g each and mold with a molder. Temperature: 37℃, humidity: 83%) Baking: 30 minutes (temperature: 210℃)

【table】

Claims (1)

[Claims] 1. A product characterized by containing (A) a water-soluble fraction separated from a dough obtained by sintering wheat flour, an oxidizing agent, and water, and (B) gluten separated from the dough. A bread improving agent composition. 2. The bread improving agent composition according to claim 1, wherein the component (B) is contained in an amount of 0.1 to 100 parts by weight per 1 part by weight of the component (A).