JPH0665271B2 - Bread softening method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for softening bread.

More specifically, it relates to a method for softening bread using galacturonic acid.

[Conventional technology and problems]

Various additives are blended and used in bread dough to produce good quality bread. For example, it has been proposed to add and use gluten improvers such as calcium sulfate, potassium bromate, ammonium chloride, etc., but due to the recent consumer-oriented boom in health, it is aimed to avoid the additives of this type that are conventionally used. However, the demand for bread containing unbleached bread, wheat germ, dietary fiber, etc. is expanding. Therefore, various methods for producing breads using new food materials have been studied.

Further, as a method for obtaining soft bread, a method of increasing the fermentation time of the dough, a method of increasing the amount of water added to the dough, and a method of adding an emulsifier mainly containing monoglyceride are known.

However, regarding the method of increasing the fermentation time,
In today's mass production system, the fermentation time of bread dough is often fixed, and therefore it is difficult to change the fermentation time in the production process.

The method of increasing the amount of added water not only causes the bread dough to adhere to the manufacturing equipment during the production process due to an increase in the water content in the bread dough, which causes a reduction in work efficiency, but also often adversely affects the product.

In addition, addition of an emulsifier mainly composed of monoglyceride is widely adopted because it is easy to obtain a soft bread. Known methods of adding an emulsifier include a method of directly adding an emulsifier and a method of using an emulsified oil / fat obtained by adding an emulsifier to an oil / fat. However, in this emulsifier addition method, if the amount of the emulsifier added is increased by not imparting softness to the bread product, the flavor of the bread is deteriorated and the workability is deteriorated due to stickiness of the bread dough.

In addition, it is known that acids are added to bread ingredients to modify the dough to make good bread, but these are mainly ascorbic acids or ascorbic acids and other agents such as reducing agents and glycerin fatty acid. Ester, ammonium persulfate preparation, or a mixture of divalent carboxylic acid, etc. is added to increase bread volume and improve quality, or fruit vinegar, dicarboxylic acid or fumaric acid is used without using ascorbic acid. It is a method of producing high quality bread by adding acid or the like.

However, such a conventional method does not show the effect as excellent as that of galacturonic acid used in the present invention.

[Means for solving problems]

The present inventors have conducted extensive studies to find out a natural product that meets the needs of consumers, and an agent other than a conventional bread quality improving agent, particularly an agent that is extremely effective in softening bread, The present invention has been completed.

That is, the present invention relates to a bread modifier containing galacturonic acid as an active ingredient, specifically to a softening agent for bread (softening agent), and particularly to a bread ingredient containing wheat flour as a main ingredient, and galacturonic acid. 0.04 to 0.8 per 100 parts by weight of flour
The present invention relates to a method for softening bread, which comprises adding and kneading so that the weight of the mixture is about 1 part, and then performing fermentation and baking by a conventional method.

The galacturonic acid referred to in the present invention is a substance obtained by hydrolyzing galacturonan in pectic substance with an acid, and the molecular formula of galacturonic acid is represented by C ₆ H ₁₀ O ₇ .

In the present invention, the amount of galacturonic acid may be 0.04 part to 0.8 part with respect to 100 parts (parts by weight, the same applies hereinafter) of wheat flour in the raw material composition for bread or the dough.

If it exceeds 0.8 parts, it has a bad influence on the yeast fermentation, so that the bread has a small volume and becomes a hard bread. On the contrary, if it is less than 0.04 part, the effect is insufficient. Therefore, the addition amount that does not adversely affect fermentation and is effective for softening bread is 0.04 to 0.8 part of galacturonic acid per 100 parts of wheat flour.

Acids other than galacturonic acid have little effect on softening bread and are significantly distinguished from galacturonic acid.

In the present invention, as a raw material for making bread dough (dough or batter), it goes without saying that wheat flour is used as a main raw material, but in addition to wheat flour, barley flour, rye flour, and wheat flour,
Corn meal and the like, and those to which grains such as potato starch, corn starch and wheat starch are added can also be used.

Galacturonic acid may be used in combination with other bread additives, if necessary. For example, it can be used in combination with emulsifiers, proteins, polysaccharides, sugars other than polysaccharides, swelling agents, amino acids and the like.

As the emulsifier that can be used in combination with galacturonic acid, an emulsifier usable for foods, for example, glycerin higher fatty acid monoester, sucrose higher fatty acid ester,
Examples include propylene glycol higher fatty acid monoester, sorbitan higher fatty acid partial ester, polyoxyethylene sorbitan higher fatty acid partial ester, lecithin and the like.

The protein that can be used in combination with galacturonic acid may be any protein that can be used for food, and examples thereof include milk protein and vegetable protein. As milk protein, sodium casein, calcium casein, rennet casein, milk casein,
Milk whey, lactalbumin, lactoglobulin,
Examples of the vegetable protein include soybean protein, wheat protein, active gluten, rice protein, corn protein and the like.

As the polysaccharide that can be used in combination with galacturonic acid, natural gums and synthetic gums are preferable. Specifically, natural gums such as gum arabic, carrageenan, locust bean gum, xanthan gum, karaya gum, guar gum, tamarind seed polysaccharide, taragand gum and the like can be used, and synthetic gases such as carboxymethyl cellulose, methyl cellulose, sodium alginate and the like. Can be used.

Examples of sugars other than polysaccharides that can be used in combination with galacturonic acid include glucose, fructose, galactose,
Monosaccharides such as sucrose, lactose maltose, starch syrup, invert sugar, isomerized sugar, sorbit, maltite, disaccharides, oligosaccharides,
Examples include sugar alcohols.

There are no particular restrictions on the type of swelling agent that can be compounded and used with galacturonic acid, and any commonly used swelling agent can be used. That is, the alkaline swelling agent, the acidic swelling agent, or the baking powder which is a mixture thereof can be used alone or in combination of two or more kinds.

By fermenting and baking a dough made by adding and kneading galacturonic acid to a bread ingredient containing wheat flour as a main component, it is possible to obtain a very soft (soft) high-quality bread.

The term "bread" as used in the present invention means ingredients for producing bread, for example, yeast as a main raw material, yeast food, oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), water (kneading water), Dairy products, salt, sugars, etc. are added, and if necessary, one type of emulsifier, seasoning (glutamic acid or nucleic acid), preservative, vitamin, enhancer such as calcium, protein, chemical leavening agent, flavor or the like, or Two or more types are added and kneaded, and the mixture is baked after undergoing a fermentation process.

Of course, bread with fillings or the like is included in the bread referred to in the present invention.

That is, the bread in the present invention means a loaf of bread, a special loaf, a cooked loaf, a sweet loaf, a steamed loaf, and the like. Examples of the bread include white bread, black bread, French bread, variety red, and rolls (table rolls, buns, butter rolls, etc.). Special breads such as gnissini, muffins and rusks, cooked breads such as hot dogs, hamburgers and visa pies, sweet breads such as jam bread, anpan, cream bread, melon bread, sweet rolls and rich goods (croissants, brioches, Danish pastries), etc. The steamed bread includes meat buns, bean buns and the like.

〔Example〕

Next, the present invention will be described in more detail by showing Examples (including Reference Examples and Comparative Examples). All parts in the examples are parts by weight.

Reference Example Bread dough and bread manufacturing conditions, manufacturing method, and bread evaluation method Based on the formulations shown in Table 1, bread is manufactured by the 70% medium seed method, and bread is evaluated.

Using a vertical mixer (Kanto mixer 10 coats) and a hook, use a medium blending material [(70 parts of strong wheat flour, 2 parts of yeast,
(Yeast food 0.1 part, water 40 parts), the basic composition up to this point, when adding additives, add with this medium type. However, there is no problem even if you put it in with the main kneading], put it in the ball, knead it at low speed for 2 minutes, medium high speed 1 minute, and knead temperature
Prepare a medium-sized dough at 24 ℃.

Next, this is fermented (medium seed fermentation). The conditions at this time are: medium seed fermentation temperature 24 ° C, medium seed fermentation relative humidity 75%, medium seed fermentation time 4 hours 30 minutes, intermediate seed fermentation end product temperature 29.5 ° C.

Next, this medium-type fermented dough was mixed with the material for kneading (strong flour 30
Part, salt 2 parts, sugar 5 parts, skim milk powder 1 part, water 25 parts, fats and oils (only fats and oils are added in the course of kneading), up to this point is the basic mixture, and as mentioned above, the additives are this book. It can be added by kneading. In this reference example, the additive is added to the medium seed. ] Was added and kneaded at low speed for 3 minutes and medium and high speed for 4 minutes, and then fats and oils were added, and further kneaded at low speed for 2 minutes and medium and high speed for 3 minutes to obtain a final kneaded material. The dough temperature at this time is about 27.5 ° C.

Then, take 20 minutes floor time to recover the damaged dough, and then divide into 450g dough. In order to recover the fabric damaged by the division,
Take bench time at room temperature for 20 minutes and shape with a moulder.

Next, the shaped product is placed in a one loaf bread mold and fermented (proof).

The conditions for the proof are shown below.

Proof temperature 37 ℃ Proof relative humidity 80% Proof time 40 minutes Dough prepared in this way in an oven at 210 ℃
Bake for 0 minutes.

After baking, cool at 20 ° C for 45 minutes, put in a plastic bag, seal tightly, and store at 20 ° C for 2 days (48 hours) to prepare a bread sample.

After 48 hours, this bread was cut into a certain size (2.5 cm x 2.5 cm x 2.0 cm) at a certain distance (6 cm) from the edge,
With respect to the obtained cubic sample, the hardness of the bread is measured by using a Baker's compression meter (manufactured by Chiyoda Seisakusho), and the softness of the bread is evaluated. The smaller the measured value, the softer the bread.

In the following, the dough and bread were produced and evaluated under the same conditions as the above conditions in both Examples and Comparative Examples.

Example 1 to 3 and Comparative Examples 1 to 11 Bread was produced using the production conditions, production method and evaluation method shown in the reference example, and the obtained bread was evaluated (evaluation of hardness). The manufacturing process of this bread is as follows.

The compounds shown in Table 2 were used as the additives in the compounding material for intermediate seeds.

The evaluation results of the obtained bread are as shown in Table 3.

[Effect of the Invention] As described above, it was confirmed that galacturonic acid has an excellent pan-softening effect. Therefore, a very soft (soft) good-quality bread can be produced by the method for softening bread using galacturonic acid of the present invention.

Claims (1)

[Claims] 1. A galacturonic acid is added and kneaded to a bread ingredient containing wheat flour as a main component in an amount of 0.04 to 0.8 parts by weight per 100 parts by weight of wheat flour, and then fermented and baked by a conventional method. How to soften bread.