JPH0722482B2 - Bread dough improvement method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for improving bread dough. For more details,
Powders of cereals, beans, potatoes, dairy products, or powders of natural products such as starches, polysaccharides, proteins extracted from these agricultural and livestock products or secondary processed products such as enzyme-treated products thereof, ethyl acetate, ethyl lactate Alternatively, the present invention relates to a method for improving bread dough, which comprises adding a powder obtained by contacting or absorbing one or more esters such as isopropyl acetate to the bread dough.

(Prior Art) It is known that the physical properties, products and quality of breads are greatly affected by the quality of wheat flour, which is a main raw material. In the flour milling process, strict quality settings are made using the bread-making property as an index, but variations in quality are unavoidable, and these variations are covered, providing dough physical properties that are easy to handle in the process, with a large volume and flavor. -Various dough improving agents have been developed in order to produce breads having excellent texture. For example, various emulsifiers, redox agents, enzyme agents such as protease and amylase, and additives such as active gluten are produced and used. In addition, cereals other than wheat flour, such as rye flour, rice flour, and soybean flour, beans flour, and proteins and starches extracted from them, for the purpose of imparting a wide variety of textures and flavors to breads, Attempts to use it as an auxiliary material have been made. For example, soybean flour utilizes the high lipoxygenase activity contained therein and is being developed as a dough improving agent. Milk powder and skim milk powder are widely used for the purpose of improving the taste, flavor and texture of breads.

In this way, natural products of various agricultural products and livestock products contain unique enzyme activities and components, and there are substances with high nutritional value, but when added to bread dough and used, it hinders dough expansion, It has the effect of roughening the sudachi and its use is limited.

(Problems to be Solved by the Invention) The present inventors first contacted an organic acid ester such as ethyl acetate or ethyl lactate (hereinafter abbreviated as an ester) with wheat flour, and ripened the wheat flour into breads, It was found that the quality of the dough and products can be improved by adding it to the confectionery dough, and a patent application was filed (Japanese Patent Application No. 61-26256).
6).

Then, paying attention to the finding that the gaseous ester is effectively absorbed by wheat flour, cereals, beans, potatoes, and secondary processed products using these agricultural products as raw materials, or dairy products such as milk powder and skim milk powder. As a result of studying the powder, it was found that the powder was similarly efficiently absorbed. In addition, as for the obtained powder, we conducted an intensive study on the influence of breads on the dough and the product quality, and found that the physical properties of the dough were improved and that high quality products with distinctive characteristics depending on the type of natural product added. It was found that a bread product of Furthermore, they found that the coexistence with active gluten synergistically promotes the improving effect, and completed the present invention.

(Means and Actions for Solving Problems) That is, the present invention relates to powder derived from agricultural products and livestock products, or starch, polysaccharides, proteins extracted from these agricultural products and livestock products, or secondary processing such as enzyme treatment thereof. A method for improving bread dough, which comprises adding to the dough for bread a powder obtained by contacting / absorbing one or more esters such as ethyl acetate, ethyl lactate or isopropyl acetate with the dry powder of the product. The activity contained in agricultural and livestock products such as cereals, beans, potatoes, and dairy products (for example, enzyme activity, or the influence of the constituents contained on flour and yeast used as an auxiliary material). Etc.) and nutritional value, etc. to improve the bread dough and industrially produce bread with excellent quality.

Hereinafter, the present invention will be described in more detail.

Examples of cereals applicable to the present invention include rye flour, rice flour, buckwheat flour, acne flour, and corn flour. A typical example of beans is soybean flour. Potatoes include, for example, jjiya potatoes and mackerel powder. Starch or protein powder extracted from these agricultural products, or dextrin or cyclodextrin or protein hydrolyzate obtained by enzymatically treating these can also be used.
Also, starch extracted from wheat flour is a suitable material. Examples of dairy products include milk powder, skim milk powder, whey powder, and casein protein. Examples of polysaccharides include dietary fibers such as wheat bran, beer lees, and powdered cellulose.

As a method of contacting the powder derived from the natural products mentioned above with esters such as ethyl acetate, ethyl lactate, and isopropyl acetate, the simplest method is to enclose the powder and ester in a closed container and store it. To be The temperature is not limited, but usually kept in the range of 15 to 70 ° C. In the case of ethyl acetate, it is efficiently absorbed at room temperature (15 ° to 35 ° C). The concentration of the ester is not limited, but usually 0.
It is in the range of 002 to 5.0% (weight, the same below). Ethyl acetate, ethyl lactate, isopropyl acetate may be used alone or in combination of two or more.

When the powder treated with ester is used for bread dough together with active gluten or functionalized gluten, the dough improving effect can be further enhanced.

The functionalized gluten referred to here is a mixture or reaction of monoglyceride, lecithin, enzyme-treated lecithin, etc.,
Activated gluten with enhanced function is commercially available.

The addition amount of active gluten or functionalized gluten is 1 to 5% with respect to wheat flour, but 0.1% of ester-treated powder is added.
About 5% (to wheat flour) is added at the same time. A composition prepared by mixing ester-treated powder with active gluten or functionalized gluten in an amount of 1% or more can also be used for bread dough. The interaction between the ester-treated natural product powder and gluten is presumed, and the effect is increased by adjusting the composition.

(Example) Hereinafter, a detailed description will be given with reference to an example.

Example 1 100 g of wheat starch powder was placed in a plastic bag together with 2 ml of ethyl acetate (put in a glass container and left unopened), and the container was tightly sealed.
Stored at 3 ° C for 3 days.

The effect of the obtained ester-treated powder on the dough expansion,
The comparison with untreated powder and the coexistence effect with active gluten (manufactured by Glyconutrient Foods Inc.) were attempted to be measured by a cylinder using a medium-type method bread dough mixture (Table 1).

Wheat flour was a strong flour, yeast food was an ascorbic acid-based commercial product, and emulsifier was a monoglyceride (commercial product). The amount of water supplied was slightly higher in the active gluten-added area because the water absorption increased.

The dough mixing is done by Hobart Mix
er), kneading at low speed for 3 minutes and medium speed for 2 minutes (kneading temperature 27 ~
28 ° C), the dough was put into a cylinder, and the expansion amount of the dough was measured with time in a constant temperature bath at 30 ° C.

As is clear from FIG. 1, the addition of untreated wheat starch has almost no effect, but the ester treatment increases dough expansion (ie, gas retention).
It is also understood that the addition of active gluten increases dough expansion, but the coexistence of active gluten and ester-treated starch synergistically increases the dough expansion force.

Example 2 In Example 1, instead of wheat starch, various natural product powders were contacted with ethyl acetate, and the obtained treated powder was allowed to coexist with 2.0 g of active gluten (manufactured by Glico Nutrition Food Co., Ltd.). Table 2 shows the results of measuring the expansion. (Addition amount: 1g / 70g flour).

Example 3 50 g of soybean flour was enclosed in a plastic bag together with 1 ml of ethyl lactate, isopropyl acetate, and a 1: 1 mixture of ethyl lactate and ethyl acetate, and stored at 30 ° C. for 1 week. The obtained powder was subjected to a dough expansion test in the dough formulation of the bread of the intermediate bread method according to Example 2 (addition level: 1 g / 70 g wheat flour). The results are shown in Table 3.
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Example 4 According to the method described in Examples 1 and 2, using a powder prepared by blending soybean flour treated with ethyl acetate (2 ml / 100 g, 30 ° C., 3 days) with active gluten powder, medium-sized bread was prepared. Table 3 shows the results of examining the expansion of the dough based on the composition.

Example 5 100 g of soybean flour was placed in a plastic bag and enclosed with 1 ml of ethyl acetate.
Stored at 0 ° C for 3 days. The effect of the obtained ester-treated powder on straight bread was examined. Fermentation time was shorter than the standard method and was carried out for 1 hour. The coexistence effect with active gluten was also investigated.

(Basic formulation) Flour + Additive 100 parts ^* Sugar 5 Salt 2 Oil (shyotoning) 5 Yeast (compressed yeast) 2.2 Yeast food 0.1 Water 70 * Mix with wheat flour to make a total of 100 parts with the following additives.

(Additives) A: Soybean flour B: Ester-treated soybean flour (Invention 1) C: Soybean flour + active gluten D: Ester-treated defatted flour + active gluten (Invention 2) (Operation) Incorporating raw materials excluding fats and oils , Low speed 1 minute, medium speed 1 minute, high speed 5
After kneading in minutes, add oil and fat, low speed 1 minute, medium speed 1 minute, high speed 5
The mixture was kneaded in minutes (kneading temperature 27-28 ° C). After fermentation at 30 ° C. for 1 hour, the dough was punched (degassed), divided for 20 minutes for bench time, mold-filled, proofed, and baked at 230 ° C. for 25 minutes. The results are shown in Table 5.

The numbers of appearance, internal phase and flavor in the table indicate the results of sensory evaluation of the obtained bread by a 5-point method.

As is clear from the results shown in Table 5, addition of ester-treated soybean powder improves dough swelling and internal phase, flavor, and the like, and further shows that synergistic effects are exhibited by combining with active gluten. .

[Brief description of drawings]

FIG. 1 is a graph showing expansion of bread dough in Example 1 of the present invention.

Claims (7)

[Claims] 1. A powder derived from agricultural products and livestock products, or starch and polysaccharides extracted from these agricultural products and livestock products,
Characterized by adding a powder obtained by contacting and absorbing one or more kinds of esters such as ethyl acetate, ethyl lactate or isopropyl acetate to dry powder of protein or its secondary processed product such as enzyme treatment, and adding it to bread dough Bread dough improvement method. 2. The dough improving method according to claim 1, wherein the powder brought into contact with an ester is used together with active gluten or functionalized gluten in bread dough. 3. The dough improving method according to claim 2, wherein a composition obtained by mixing 1% by weight or more of the powder brought into contact with an ester with active gluten powder is used for bread dough. 4. The dough improving method according to claim 1, wherein the powder obtained by catalytically absorbing an ester is enclosed in a closed container and stored at 10 to 70 ° C. for use. 5. The dough improving method according to claim 1, wherein the agricultural products and livestock products are cereals, beans, potatoes and dairy products. 6. The cereals, beans, potatoes and dairy products are wheat flour, rye flour, rice flour, buckwheat flour, corn flour, soybean flour, potato flour, cypress mackerel flour, milk powder, skim milk powder, and whey, respectively. 5. A method for improving a dough according to claim 5. 7. The dough improving method according to claim 1, wherein the secondary processed product is dextrin, cyclodextrin, protein hydrolyzate, dietary leaf eye bar.