JPH0579287B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing breads. The purpose is to economically provide breads that have a soft texture and are improved in quality deterioration over time. [Conventional technology] In recent years, there has been a trend toward softer foods in general.
Even in breads, products with a soft texture are desired. Moreover, breads usually become hard over time after baking, resulting in quality deterioration resulting in an undesirable so-called crumbly texture. The main cause of this quality deterioration is thought to be starch aging, and to prevent this, sugars, emulsifiers, thickeners, etc. are added.
Although it has a certain degree of deterioration prevention effect,
It's still not enough. Also, as a way to make breads have a soft texture,
Emulsifiers such as glycerin fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters have been used, but if they are added to the extent that sufficient effects are exerted, there is a problem in that the flavor deteriorates. Oils and fats in an emulsified state, such as concentrated milk, are also used,
The problem is that a product of constant quality cannot be obtained unless the conditions of use are severely limited. As a method of using starches, the present inventors previously proposed a method of replacing a portion of wheat flour with processed starch and gluten (Patent Application No. 1999).
-223683), the preferred replacement amount is as large as 10 to 20% by weight, which has the drawback of increasing costs. Furthermore, a method in which starch is gelatinized and added is also used. In this case, unless the gelatinization conditions are constant, not only will the quality of the breads obtained be inconsistent, but the gelatinized paste will change over time, making it difficult to produce a consistent effect. Furthermore, since it is a paste, there are problems such as complicated measurement and addition. A method of adding alpha-starch made from unprocessed wheat flour, cornstarch, and potato starch has also been proposed (Japanese Patent Application Laid-Open No. 175845/1983). However, when these alpha-starchs are added, they tend to become sticky during the process, which poses problems in workability, and the breads obtained also tend to be so-called chewy and do not melt well in the mouth. [Problem to be Solved by the Invention] Therefore, the problem to be solved by the present invention is to solve the above-mentioned drawbacks of the conventional bread manufacturing method. [Means for solving the problem] This problem is solved when manufacturing breads with a swelling degree of 4.0 to 4.0.
This is achieved by adding 0.5 to 10% by weight of 35 pregelatinized cross-linked starch to the raw material flour whose main ingredient is wheat flour, which gives it a soft texture and improves quality deterioration over time. It is possible to economically provide breads. [Operation and structure of the invention] Bread as used in the present invention refers to various types of bread such as white bread and steamed bread that use wheat flour as the main ingredient, as well as Chinese buns, yeast donuts, pizza, etc. In this case, wheat flour is used as a part of the raw material. The use of other flours such as rice flour, corn flour, buckwheat flour, and rye flour is also included. It can also be applied to frozen dough, which has recently been used to improve the shelf life of bread-making dough. Wheat flour, which is the main raw material, is commonly used in the production of breads, such as strong wheat flour or semi-strong wheat flour. The α-crosslinked starch used in the present invention has a swelling degree
It is 4.0-35, more preferably 5.0-25 alpha-crosslinked starch. When the swelling degree is lower than 4, the effect of the present invention is poor, that is, the softening is insufficient, and when it is higher than 35, the dough becomes sticky and workability is reduced. Such pregelatinized cross-linked starch is produced by pre-crosslinking crosslinked starch and alpha-gelatinizing it.
The crosslinked starch may be obtained by acting only a crosslinking agent on starch, but preferably crosslinked ester starch and crosslinked ether starch are those obtained by esterification or etherification and crosslinking reaction. More preferably, the crosslinked ester starch is crosslinked acetyl starch, and the crosslinked ether starch is crosslinked hydroxypropyl starch. Such crosslinked starch can be obtained by reacting starch with only a crosslinking agent, or by reacting a crosslinking agent with an esterification agent or an etherification agent, according to a conventional method. Examples of the crosslinking agent in this case include metaphosphate, phosphorus oxychloride, epichlorohydrin, acrolein, etc. Furthermore, when acetic anhydride is used as the esterifying agent, adipic acid can also be used. Examples of the esterifying agent used in the crosslinked ester starch include acetic anhydride, vinyl acetate monomer, succinic anhydride, orthophosphate, octenyl succinic anhydride, and acetic anhydride and vinyl acetate monomer are preferred. Examples of the etherification agent used in the crosslinked ether starch include ethylene oxide, propylene oxide, and sodium monochloroacetate, with propylene oxide being more preferred. The degree of esterification and etherification of these crosslinked ester starches and crosslinked ether starches is DS
(Abbreviation for Degree of Substitution, representing the number of substituents per glucose residue in starch) 0.01~
0.25 is preferred. If DS does not reach 0.01, the effect of etherification or esterification will be poor, and D.
Even if the amount is increased more than S.0.25, the effect will not change and it will not be economical. The crosslinked starch thus obtained is alpha-ized to obtain alpha-ized crosslinked starch. The α-ization is carried out by treating with a drum dryer, an extruder, etc. according to a conventional method. The degree of crosslinking of the crosslinked starch is carried out so that the degree of swelling of the α-formed crosslinked starch after α-ization is 4.0 to 35, preferably 5.0 to 25. The swelling degree mainly depends on the degree of crosslinking, but it also varies depending on the type of starch used, the degree of esterification, the degree of etherification, the α-ization conditions, etc. In any case, it is sufficient to take these factors into consideration and crosslink the α-crosslinked starch so that the degree of swelling falls within the above-mentioned range. Looking only at the degree of swelling, products within the scope of the present invention can also be obtained by (a) adjusting the degree of alpha-ization during alpha-ization, and (b) aging the starch after gelatinization, drying and pulverizing it, etc. but,
The results obtained by these methods are less than the desired effect on the problem of the present invention. The degree of swelling described herein is measured according to the following method. Approximately 1 g of α-crosslinked starch sample was dispersed in 100 ml of water, stirred in a constant temperature bath at 30°C for 30 minutes to swell, and then centrifuged (3000 rpm, 10 minutes).
Separate into gel layer and supernatant layer. Next, the weight of the gel layer is measured, and this is designated as A. Next, the weighed gel layer is dried (105° C., constant weight) and the weight is measured, and this is designated as B, and the degree of swelling is expressed as A/B. Raw material starches used to produce the pregelatinized crosslinked starch used in the present invention include potato starch, sweet potato starch, tapioca starch, corn starch, waxy corn starch, high amylose corn starch, sago starch, wheat starch, rice starch, and bean starch. Natural starches such as these or bleached versions thereof can be used, and one or more of these can be used, and particularly preferred starches include potato starch, sweet potato starch, and/or sago starch. The usual bleaching method is sufficient, and the bleaching agent is sodium hypochlorite, which is commonly used.
Using hydrogen peroxide, peracetic acid, sodium chlorite, sulfur dioxide, sulfite, potassium permanganate, ammonium persulfate, etc., the degree of treatment is approximately 500 ~ Examples include a method of adding 2000 ppm and processing according to a conventional method. There are various methods of manufacturing bread, and the types of products are also diverse, but the basic steps are kneading, fermentation, and baking (including steaming and baking), and it is essential to produce the desired bread. The main focus of the processing at each stage, from selecting the appropriate flour to baking, is to maintain a high level of gas retention in the flour gluten, and ensuring sufficient dough expansion is the basis of bread production. The conditions for each process are also set to satisfy this basic requirement. The present invention can also basically follow the conventional manufacturing process and manufacturing conditions, and when manufacturing breads according to these processes, α-crosslinked starch with a swelling degree of 4.0 to 35 is added to the raw material flour by 0.5 to 35%. The object of the present invention is achieved by adding 10% by weight. In this case, alpha-crosslinked starch has higher water retention than wheat flour, and in view of the desired condition of the dough, it is necessary to add about 2 to 25% more water than before. Generally speaking, increasing the amount of water added to bread dough will cause a decrease in manufacturing efficiency.
In the present invention, such problems are not observed at all, and the yield of the dough is preferably improved. Methods of adding α-crosslinked starch include (a) adding it to the raw material flour and mixing it in advance, (b) charging it to a kneader together with the raw material flour, and (c) adding it during kneading. However, since the α-crosslinked starch used in the present invention is a powder and has a shape similar to wheat flour, any of the above-mentioned addition methods can be easily carried out. Generally, breads include yeast, yeast food,
In addition to those used as auxiliary materials such as sugar, salt, skim milk powder, and fats and oils, various additives are added for various purposes. For example, emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, sugars such as maltose, sorbitol, starch syrup, dielan gum,
Examples include polysaccharides such as carrageenan, concentrated milk, eggs, active gluten, etc., as well as fragrances, coloring agents, preservatives, swelling agents, etc., and these can be added as appropriate in the present invention as well. [Example] The present invention will be described below with reference to Reference Examples and Examples. However, parts indicate parts by weight. In addition, when measuring the properties of the obtained bread, put it in a plastic bag, seal it and keep it at 20℃, and after 1 day (24 hours),
After 4 days (96 hours), evaluation was performed by the following method. <Specific Volume> The volume of the bread is measured by the rapeseed replacement method, and this is designated as A. Further, the weight of the bread is defined as B, and the specific volume is expressed as A/B. <Softness> 40 x 40 x 40 at a certain distance (3 cm) from the edge
It was cut into pieces of mm, and the compression resistance was measured using a rheometer under the following conditions and used as an index of softness. Plunger: 15m/mφ circular sample stage Speed: 60m/m/min Sample stage movement distance: 20m/m Body sensitivity: 500g <Texture> Evaluation was performed by 10 panelists according to the following criteria, and the average score was Expressed as

[Table] Reference Example 1 (Preparation of pregelatinized crosslinked starches with different degrees of etherification) 100 parts of commercially available potato starch was added to 120 parts of water in which 20 parts of sodium sulfate was dissolved to make a slurry, and the mixture was mixed with 4% caustic soda under stirring. 30 parts of an aqueous solution, 0 to 12 parts of propylene oxide, and 0.4 parts of sodium trimetaphosphate were added, and after reacting at 41°C for 20 hours, the mixture was neutralized with sulfuric acid and washed with water. Next, after α-ization with a drum dryer, the α-
A cross-linked starch was obtained. Reference Example 2 (Preparation of α-crosslinked starches with different degrees of swelling) 100 parts of commercially available potato starch was added to 120 parts of water in which 10 parts of sodium sulfate was dissolved to make a slurry, and a 3% aqueous solution of caustic soda was added under stirring. PH11.5～11.8
0 to 3% epichlorohydrin was added while maintaining the temperature at
and cool to 25℃. Next, while maintaining the pH at 9.0 to 9.5 by adding a 3% aqueous solution of caustic soda, 5 parts of acetic anhydride was added to acetylate, neutralized with sulfuric acid, washed with water, gelatinized with a drum dryer, and pulverized to obtain sample No. 5. Pregelatinized crosslinked starches with different degrees of swelling were obtained with a degree of acetylation (DS) of ~10 and 0.057. Reference Example 3 (Preparation of pregelatinized cross-linked starch using different raw starches) In Reference Example 1, potato starch was replaced with sweet potato starch, wheat starch,
The same procedure was repeated except that the amount of propylene oxide added was 5 parts in place of tapioca starch and sago starch, and α-crosslinked starches of samples Nos. 11 to 14 having different raw starches were obtained. The degree of etherification (DS) of these is 0.09 ~
It was in the range of 0.10. Examples 1 to 4 Bread was manufactured using the α-crosslinked starch obtained in Reference Example 1 with the following formulation. The degree of swelling of the α-crosslinked starch used, the DS, and the evaluation of the obtained bread were evaluated as follows.
Shown in the table. <Formulation><Mediumdough> Control group Examples 1 to 4 Strong wheat flour 70 parts 70 parts Dry yeast 1 part 1 part Yeast food 0.1 part 0.1 part Water 42 parts 42 parts <<Real kneading>> Control group Examples 1 to 4 Strong wheat flour 30 parts 27.5 parts α-crosslinked starch - 2.5 parts Sugar 6 parts 6 parts Salt 2 parts 2 parts Skimmed milk powder 2 parts 2 parts Shortening 5 parts 5 parts Water 24 parts 32 parts

[Table] Examples 5 to 7 and Comparative Examples 1 to 3 The same procedure as in Example 1 was conducted using the α-crosslinked starch obtained in Reference Example 2. The results are shown in Table 2.

[Table] In the case of Comparative Examples 1 and 2, the dough became sticky and difficult to work with. Examples 8 to 12 Bread was produced by direct kneading method using the α-modified starch obtained in Reference Example 3 with the following formulation according to a conventional method. At that time, using a mixograph, the amount of addition preferable for dough formation was set in advance. The results are shown in Table 3. <Formulation> Example Control strong wheat flour 97.5-95 parts 100 parts α-crosslinked starch 2.5 parts - Sugar 5 parts 5 parts Salt 2 parts 2 parts Shoughtoning 3 parts 3 parts Dry yeast 1.5 parts 1.5 parts Yeast food 0.1 part 0.1 part Skim milk powder 1 part 1 part water 76 parts 68 parts

[Table] All of them are within the usable range, but among them, α made from potato starch, sweet potato starch, or sago starch
-Crosslinked starch is effective even when added in a small amount, and is therefore preferable. Examples 13 to 16 and Comparative Example 4 Bread was produced using sample No. 3 of Reference Example 1 according to the following formulation using the dough method in accordance with a conventional method by varying the amount added. At this time, a mixograph was used and the amount of water added that was preferable for forming the dough was set in advance. The evaluation is shown in Table 4. <Formulation><Mediumdough> Control strong wheat flour 70 parts Dry yeast 1 part Yeast food 0.1 part Water 42 parts <Kneading> Strong wheat flour 30 29.5 28 25.5 − 19 α-Cross-linked starch − 0.5 2 4.5 6.5
11 Sugar 6 6 6 6 6 6 Salt 2 2 2 2 2 2 Toning 5 5 5 5 5 5 Skim milk powder 2 2 2 2 2 2 Water 24 26 30 36 41 53

[Table] Although softness (measured by rheometer) can be obtained in all cases, Comparative Example 4 has a small volume and tends to have a poor texture and melt in the mouth.

Claims (1)

[Claims] 1. When producing bread, α-
A method for producing bread, characterized by adding 0.5 to 10% by weight of cross-linked starch to raw material flour whose main ingredient is wheat flour. 2. The method for producing breads according to claim 1, wherein the degree of swelling of the α-modified crosslinked starch is 5 to 25. 3. The method for producing breads according to claim 1, wherein the amount of α-ized crosslinked starch added is 1 to 7% by weight. 4 The degree of etherification (DS) of α-crosslinked starch is 0.01
2. The method for producing breads according to claim 1, which is an alpha-ized crosslinked ether starch with a degree of esterification (DS) of 0.01 to 0.25. 5. The method for producing breads according to claim 4, wherein the alpha-ized crosslinked ether starch is alpha-ized crosslinked hydroxypropyl starch, and the alpha-ized crosslinked ester starch is alpha-ized crosslinked acetyl starch. 6. The production method according to any one of claims 1 to 6, wherein the raw material starch is potato starch, sweet potato starch, and/or sago starch.