JPH0226943B2 - - Google Patents
Info
- Publication number
- JPH0226943B2 JPH0226943B2 JP9324387A JP9324387A JPH0226943B2 JP H0226943 B2 JPH0226943 B2 JP H0226943B2 JP 9324387 A JP9324387 A JP 9324387A JP 9324387 A JP9324387 A JP 9324387A JP H0226943 B2 JPH0226943 B2 JP H0226943B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- dough
- reference example
- flour
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000008429 bread Nutrition 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 8
- 235000000069 L-ascorbic acid Nutrition 0.000 claims description 7
- 150000000996 L-ascorbic acids Chemical class 0.000 claims description 6
- 229960003067 cystine Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims 1
- 235000013312 flour Nutrition 0.000 description 9
- 239000012071 phase Substances 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 239000012528 membrane Substances 0.000 description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000000635 electron micrograph Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000008384 inner phase Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000011615 dehydroascorbic acid Substances 0.000 description 1
- 235000020960 dehydroascorbic acid Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 229940095079 dicalcium phosphate anhydrous Drugs 0.000 description 1
- 238000011549 displacement method Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- -1 koji Chemical compound 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 229910000150 monocalcium phosphate Inorganic materials 0.000 description 1
- 239000008385 outer phase Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は品質の良好なパン類の製造法に関す
る。
従来、パンの体積を大ならしめると共にパンの
内外相の見かけを良好とし、且つ食感を改善しよ
うとする試みは種々なされている。例えばパン生
地への添加剤としてＬ−アスコルビン酸類がこの
目的に使用されているが、この方法によれば、あ
る程度パンの体積は改善されるが、作業工程およ
びパンの品質の点で満足のゆくものではなかつ
た。
本発明者らは種々検討の結果、前記Ｌ−アスコ
ルビン酸類とシスチンを併用することにより、き
わめて良品質のパン類が得られることを見出した
ものである。
本発明は、パン類を中種法で製造するにあた
り、Ｌ−アスコルビン酸類およびシスチンを中種
生地に添加混〓し、次いで発酵および焼成を行う
パン類の製造法である。
本発明で云うパン類とは、小麦粉にパン酵母、
水等を加え、更に他の原料を必要に応じて添加し
て得られた生地を焼成するかまたは油揚げしたも
のを云い、上記原料の他に小麦粉以外の穀物例え
ばライ麦等を混入したものも包含する。
また本発明で云うＬ−アスコルビン酸類とは、
Ｌ−アスコルビン酸またはデヒドロアスコルビン
酸またはそれらの塩を云い、添加量としては小麦
粉重量に対して３〜30ppm、特に５〜15ppmの量
が適当である。添加量はこれ以下では効果がな
く、またこれ以上であつても効果は格別増加しな
い。
かかるＬ−アスコルビン酸類と組合せられるべ
きシスチンの量は小麦粉重量に対して５〜80ppm
特に15〜50ppmが適当であり、添加量がこれ以下
の場合は効果がなく、またこれ以上であると生地
中でグルテンの網状構造形成が妨害されるために
焼成時の釜伸びが悪く、またパンの体積が小さく
なる。
これらの物質は中種生地混〓時に添加して充分
混〓される。
本発明の方法によれば充分な体積のパン類が得
られ更に外相（焼色、表面の状態）、内相（パン
切断面の状態）、触感（パン切断面を押した感じ）
等も満足なものとなり、且つ作業工程も生地のべ
たつき等がなく操作が容易であり、特に酸化剤を
使用しない場合にその効果が顕著に発現する。
次に、本発明の効果を表に従がい示す。すなわ
ち、下記の中種生地配合および本〓生地配合して
第１表に示す添加物を添加して中種法により種々
のパンを製造した。なお使用したイーストフード
は炭酸カルシウム、硫酸カルシウム、塩化アンモ
ニウム、第１リン酸カルシウム、第２リン酸カル
シウム、麹、麦芽酵素およびでんぷんからなる組
成のものである。
〔中種生地配合〕
小麦粉 1400ｇ
イースト 40ｇ
イーストフード ２ｇ
水 800c.c.
〔本〓生地配合〕
小麦粉 600ｇ
食 塩 40ｇ
砂 糖 120ｇ
マーガリン 40ｇ
シヨートニング 60ｇ
粉 乳 40ｇ
水 520c.c.
The present invention relates to a method for producing breads of good quality. Conventionally, various attempts have been made to increase the volume of bread, improve the appearance of the internal and external surfaces of the bread, and improve the texture. For example, L-ascorbic acids are used as additives to bread dough for this purpose, but although this method improves the volume of bread to some extent, it is not satisfactory in terms of the working process and the quality of the bread. It wasn't. As a result of various studies, the present inventors have discovered that breads of extremely high quality can be obtained by using the L-ascorbic acids and cystine in combination. The present invention is a method for producing bread by adding and mixing L-ascorbic acids and cystine to a dough, followed by fermentation and baking. The breads referred to in the present invention are wheat flour, baker's yeast,
This refers to dough obtained by adding water, etc. and other raw materials as necessary, and baking or frying the dough.It also includes dough mixed with grains other than wheat flour, such as rye, in addition to the above raw materials. do. Furthermore, the L-ascorbic acids referred to in the present invention are:
It refers to L-ascorbic acid, dehydroascorbic acid, or salts thereof, and the appropriate amount to add is 3 to 30 ppm, particularly 5 to 15 ppm, based on the weight of flour. If the amount added is less than this, there will be no effect, and if it is more than this, the effect will not be particularly increased. The amount of cystine to be combined with such L-ascorbic acids is 5 to 80 ppm based on the weight of flour.
In particular, 15 to 50 ppm is appropriate; if the amount added is less than this, there will be no effect, and if it is more than this, the formation of a network structure of gluten in the dough will be hindered, resulting in poor kettle elongation during baking. The volume of bread becomes smaller. These substances are added and thoroughly mixed when mixing the dough. According to the method of the present invention, a sufficient volume of bread can be obtained, and the outer phase (brown color, surface condition), inner phase (bread cut surface condition), and texture (feeling when the bread cut surface is pressed)
etc. are also satisfactory, and the working process is easy to operate as there is no stickiness of the dough, and the effect is particularly noticeable when no oxidizing agent is used. Next, the effects of the present invention will be shown according to the table. That is, various breads were manufactured by the dough method using the following dough compositions and main dough compositions and adding the additives shown in Table 1. The yeast food used had a composition consisting of calcium carbonate, calcium sulfate, ammonium chloride, monocalcium phosphate, dibasic calcium phosphate, koji, malt enzyme, and starch. [Dough mixture] Wheat flour 1400g Yeast 40g Yeast food 2g Water 800c.c. [Main Dough combination] Flour 600g Salt 40g Sugar 120g Margarine 40g Shortening 60g Powder Milk 40g Water 520c.c.
小麦粉 2000ｇ
イースト 40ｇ
イーストフード ２ｇ
食 塩 40ｇ
砂 糖 120ｇ
マーガリン 40ｇ
シヨートニング 60ｇ
粉 乳 40ｇ
水 1380c.c.
このようにして製造されたそれぞれのパンにつ
いて、その体積、内相の膜の厚さを測定するとと
もに、パンの外皮の色、外観、外皮の状態、内相
の色、すだち、触感および食感についてその結果
を判定した。
パンの体積はなたね種子を用いた容積置換法で
測定した。
内相の膜の厚さは、パンの切断面を電子顕微鏡
により写真撮影し、その結果得られた写真に基づ
いて、第１図に示すような三角形状をなす膜の接
合部において底辺から50μの距離の位置における
膜厚を測ることによつてその値を求めた。また、
パンの内相の膜の厚さの根拠となつた内相の膜の
状態を示す電子顕微鏡写真を第２〜９図として示
す。第２図は本発明のもの、第３図は参考例１の
もの、第４図は参考例２のもの、第５図は参考例
３のもの、第６図は参考例４のもの、第７図は参
考例５のもの、第８図は参考例６のもの、および
第９図は参考例７のものの内相の膜の状態を示す
写真である。
〔使用電子顕微鏡：日立S450（20KV））、使用イ
オンコーター：エイコーイオンコーター（タイプ
IB−３）、倍率：200倍、写真の１cmは実物の50μ
に相当〕
パンの外皮の色、外観、外皮の状態、内相の
色、すだち、および触感については、20名のパネ
ラーにより、下記の第２表に示した判定基準によ
つて４点法で採点して全パネラーの平均値を求め
た。
食感については、20名のパネラーに最もおいし
いと思つたパンを１つ選んでもらつて、その人数
で示した。
Flour 2000g Yeast 40g Yeast food 2g Salt 40g Sugar 120g Margarine 40g Shortening 60g Powdered milk 40g Water 1380c.c. Measure the volume and inner phase membrane thickness of each bread produced in this way. In addition, the results were evaluated regarding the color, appearance, condition of the outer layer, color of the inner layer, texture, texture, and texture of the outer layer of the bread. The volume of bread was measured by volume displacement method using rapeseed. The thickness of the internal phase membrane was determined by taking a photograph of the cut surface of the bread using an electron microscope, and based on the photograph obtained, the thickness was determined by 50 μm from the bottom of the triangular membrane junction as shown in Figure 1. The value was determined by measuring the film thickness at a distance of . Also,
Electron micrographs showing the state of the internal phase membrane, which is the basis for the thickness of the internal phase membrane of bread, are shown in Figures 2 to 9. Figure 2 shows the results of the present invention, Figure 3 shows the results of Reference Example 1, Figure 4 shows the results of Reference Example 2, Figure 5 shows the results of Reference Example 3, Figure 6 shows the results of Reference Example 4, and Figure 6 shows the results of Reference Example 4. FIG. 7 is a photograph showing the state of the internal phase film of Reference Example 5, FIG. 8 is that of Reference Example 6, and FIG. 9 is a photograph showing the state of the internal phase film of Reference Example 7. [Electron microscope used: Hitachi S450 (20KV), ion coater used: Eiko ion coater (type
IB-3), Magnification: 200x, 1cm in the photo is the actual 50μ
] The color, appearance, condition of the outer crust, inner color, texture, and feel of the bread crust were evaluated by 20 panelists on a four-point scale according to the criteria shown in Table 2 below. The scores were calculated and the average value of all panelists was calculated. Regarding texture, 20 panelists were asked to choose the bread that they thought was the most delicious, and the number of participants was shown.
【表】【table】
【表】 得られた結課を第３表に示す。【table】 The conclusions obtained are shown in Table 3.
小麦粉 3500ｇ イースト 125ｇ イーストフード ５ｇ 水 1950c.c. 〔本〓生地配合〕 水麦粉 1500ｇ 砂 糖 750ｇ 食 塩 70ｇ シヨートニング 250ｇ 卵 250ｇ 脱脂粉乳 100ｇ 水 780c.c. 〔製造条件〕 フロアータイム 10分 ベンチタイム 15分 ホイロ 38℃、50分 焼 成 210℃、10分 Flour 3500g 125g yeast Yeast food 5g Wednesday 1950c.c. [Book〓Fabric composition] Water flour 1500g 750g sugar 70g salt Shyotoning 250g 250g eggs Skimmed milk powder 100g Water 780c.c. [Manufacturing conditions] Floor time 10 minutes Bench time 15 minutes Roast at 38℃ for 50 minutes Firing 210℃, 10 minutes
第１図は、電子顕微鏡写真に基づいてパンの内
相の膜の厚を測定する際の、測定個所を示す図で
ある。第２図は、本発明により得られたパンの内
相の膜の状態を示す電子顕微鏡写真である。第３
〜９図は、本発明以外の方法により得られたパン
の内相の膜の状態を示す電子顕微鏡写真である。
FIG. 1 is a diagram showing measurement locations when measuring the thickness of the internal phase film of bread based on an electron micrograph. FIG. 2 is an electron micrograph showing the state of the internal phase membrane of the bread obtained according to the present invention. Third
Figures 9 to 9 are electron micrographs showing the state of the internal phase membrane of bread obtained by a method other than the present invention.
Claims (1)
スコルビン酸類およびシスチンを中種生地に添加
混〓し、次いで発酵および焼成を行うことを特徴
とする、パン類の製造法。1. A method for producing bread by the dough method, which comprises adding and mixing L-ascorbic acids and cystine to dough, followed by fermentation and baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9324387A JPS62272929A (en) | 1987-04-17 | 1987-04-17 | Production of breads |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9324387A JPS62272929A (en) | 1987-04-17 | 1987-04-17 | Production of breads |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62272929A JPS62272929A (en) | 1987-11-27 |
| JPH0226943B2 true JPH0226943B2 (en) | 1990-06-13 |
Family
ID=14077073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9324387A Granted JPS62272929A (en) | 1987-04-17 | 1987-04-17 | Production of breads |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62272929A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56121428A (en) * | 1980-02-27 | 1981-09-24 | Nisshin Flour Milling Co | Preparation of breads |
-
1987
- 1987-04-17 JP JP9324387A patent/JPS62272929A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62272929A (en) | 1987-11-27 |
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