GB2056838A - Method for producing bread - Google Patents
Method for producing bread Download PDFInfo
- Publication number
- GB2056838A GB2056838A GB7929613A GB7929613A GB2056838A GB 2056838 A GB2056838 A GB 2056838A GB 7929613 A GB7929613 A GB 7929613A GB 7929613 A GB7929613 A GB 7929613A GB 2056838 A GB2056838 A GB 2056838A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- ascorbic acid
- gum
- bread
- reducing agent
- 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.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 52
- 239000002211 L-ascorbic acid Substances 0.000 claims abstract description 26
- 235000000069 L-ascorbic acid Nutrition 0.000 claims abstract description 26
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 26
- 239000003638 chemical reducing agent Substances 0.000 claims abstract description 11
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 9
- 239000000230 xanthan gum Substances 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 229920000591 gum Polymers 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 8
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 8
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 7
- 235000018417 cysteine Nutrition 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 4
- AGBQKNBQESQNJD-UHFFFAOYSA-N alpha-Lipoic acid Natural products OC(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-N 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 108010024636 Glutathione Proteins 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 229920001615 Tragacanth Polymers 0.000 claims description 3
- 239000000305 astragalus gummifer gum Substances 0.000 claims description 3
- 229960003180 glutathione Drugs 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- FWJCGYARZCLQFK-TVNFTVLESA-N (2r)-3-sulfanyl-2-[[(2r,3r,4s,5r)-3,4,5,6-tetrahydroxy-1-oxohexan-2-yl]amino]propanoic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](C=O)N[C@@H](CS)C(O)=O FWJCGYARZCLQFK-TVNFTVLESA-N 0.000 claims description 2
- AGBQKNBQESQNJD-SSDOTTSWSA-N (R)-lipoic acid Chemical compound OC(=O)CCCC[C@@H]1CCSS1 AGBQKNBQESQNJD-SSDOTTSWSA-N 0.000 claims description 2
- 244000205754 Colocasia esculenta Species 0.000 claims description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 239000004373 Pullulan Substances 0.000 claims description 2
- 229920001218 Pullulan Polymers 0.000 claims description 2
- 240000004584 Tamarindus indica Species 0.000 claims description 2
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 239000000783 alginic acid Substances 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 229960001126 alginic acid Drugs 0.000 claims description 2
- 150000004781 alginic acids Chemical class 0.000 claims description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 125000000524 functional group Chemical group 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000019136 lipoic acid Nutrition 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 210000001161 mammalian embryo Anatomy 0.000 claims description 2
- 235000019423 pullulan Nutrition 0.000 claims description 2
- 229960002663 thioctic acid Drugs 0.000 claims description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 2
- OFGGQYSZSZKHSO-JLAZNSOCSA-N (2S)-3-amino-2-[(1S)-1,2-dihydroxyethyl]-4-hydroxy-2H-furan-5-one Chemical compound O=C1C(O)=C(N)[C@H](O1)[C@@H](O)CO OFGGQYSZSZKHSO-JLAZNSOCSA-N 0.000 claims 1
- 229910052783 alkali metal Inorganic materials 0.000 claims 1
- -1 alkali metal sulfites Chemical class 0.000 claims 1
- GRWZHXKQBITJKP-UHFFFAOYSA-N dithionous acid Chemical class OS(=O)S(O)=O GRWZHXKQBITJKP-UHFFFAOYSA-N 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 11
- 239000000654 additive Substances 0.000 description 8
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 6
- 235000012470 frozen dough Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 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 3
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 3
- 235000020960 dehydroascorbic acid Nutrition 0.000 description 3
- 239000011615 dehydroascorbic acid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000008384 inner phase Substances 0.000 description 3
- 239000008385 outer phase Substances 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 235000010265 sodium sulphite Nutrition 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-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
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 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
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241001270131 Agaricus moelleri Species 0.000 description 1
- 235000013878 L-cysteine Nutrition 0.000 description 1
- 239000004201 L-cysteine 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
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- JUNWLZAGQLJVLR-UHFFFAOYSA-J calcium diphosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])(=O)OP([O-])([O-])=O JUNWLZAGQLJVLR-UHFFFAOYSA-J 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019821 dicalcium diphosphate Nutrition 0.000 description 1
- 229910000393 dicalcium diphosphate Inorganic materials 0.000 description 1
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 1
- 229940078469 dl- cysteine Drugs 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000011369 resultant mixture Substances 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- JVBXVOWTABLYPX-UHFFFAOYSA-L sodium dithionite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])=O JVBXVOWTABLYPX-UHFFFAOYSA-L 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/28—Organic sulfur compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Bread of excellent quality is obtained when the dough contains L- ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent, e.g. xanthan gum.
Description
SPECIFICATION
Method for producing bread
The present invention relates to a method for producing bread of good quality. More particularly, this invention relates to a method for producing bread wherein, during kneading a dough, a L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent are added thereto.
There have conventionally been attempted to increase the volume of a bread to improve the appearance of the inner and outer phases of the bread and simultaneously to improve its taste.
For such a purpose, L-ascorbic acid is employed but it does not solely provide breads of satisfactory quality.
As a result of extenive studies, we have found that a bread of extremely good quality can be obtained by kneading a dough together with three additives, namely, a L-ascorbic acid which can oxidatively act upon the dough to stiffen the same and thereby to improve the gas retention capacity of the same, a reducing agent (other than the L-ascorbic acid) which serves oppositely to the L-ascorbic acid to soften the dough, and a thickening agent.
According to the present invention, there is provided a method for producing bread by employing yeast, wherein a dough is kneaded together with three kinds of additives, namely, a
L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent, and then fermented and baked.
In the present specification, the term "bread" includes not only Pullman type (flat-top) loafbread, English type (open-top) loafbread, roll bread, milk bread, French bread, and butter roll, but also confectionary bread such as bread filled with various jam, bun filled with sweet bean paste, loafbread containing raisin, bread containing egg and bun filled with cream paste, bread containing cereal flour other than wheat flour such as rye bread, rice bread, unpolished rice bread and whole wheat flour bread, and those fermented by yeast such as rusk, cracker and steamed bun filled with various fillers such as bean paste or cooked meat and vegetable mixture.
In carrying out the method according to the present invention, a L-ascorbic acid, a thickening agent and a reducing agent may be added during any of the steps of producing breads.
The term "a L-ascorbic acid", which is employed herein means to include L-ascorbic acid, dehydro-ascorbic acid or their salts. The L-ascorbic acid may suitable be added at a proportion of 2-100 ppm of the weight of wheat flour. No significant effect will be brought about with an incorporation less than the above proportion and no substantial further effect will be expected even if the L-ascorbic acid is added in an amount beyond the above proportion.
The term "a reducing agent other than the L-ascorbic acid", which is employed herein includes any additive which acts upon a dough in a reducing fashion and is usable in foodstuff, for example, such as cysteine, glucose-cysteine, glutathione, thioctic acid (a-lipoic acid), and their salts; keratines hydrolysates, containing cysteine; natural substances such as powdered yeast and embryo buds of grains which contain glutathione; and sulfites such as sodium sulfite, sodium hydrosulfite, potasium methabisulfite. Such a reducing agent may preferably be added, as its functional group having reducing power, in an amount of 0.02-1.0 microgram equivalent per gram of wheat flour. More preferably, the proportion ranges 0.05-0.2 microgram equivalent.Below 0.02 microgram, it is impossible to achieve the intended effect of the present invention and, over 1 microgram equivalent, the operability of a dough kneader will become poor as the dough becomes stickier and the gas retainability of the dough will be reduced thereby resulting in the volume reduction of the product.
Suitable thickening agents usable in the present invention include xanthan gum, carrageenin, tamarind gum, guar gum, locust bean gum, furcellan, Arabic gum, alginic acid, gutty gum, tragacanth gum, calaya gum, powdered mantenous taros, carboxymethyl starch and pullulan.
Xanthan gum, gutty gum and Arabic gum are particularly preferred. The thickening agent may normally be added in an amount of 10-3000 ppm of the weight of wheat flour but shall not be limited to that range. For xanthan gum, gutty gum or Arabic gum, 50-1000 ppm are preferred.
If such a thickner is added in an extremely low concentration, its effectiveness will not show up.
On the other hand, if it is added too much, the extensibility of a dough will then be rendered poor thereby to result in the small volume of the product obtained after baking.
These additives may be incorporated in a dough during its kneading operation and then thoroughly mixed together with the dough. In the sponge dough method, such additives may be added during the kneading operation of initial composition but better results will be obtainable if they are incorporated during the primary kneading operation of the sponge. According to the method of the present invention, it is possible to obtain bread of which the volume is sufficiently large and of which the inner phase (crumb grain), outer phase (bread color, and appearance of crust) and texture (feeling obtained by pressing the texture with a finger) are satisfactory. In addition, the handling of dough is easy as the dough is not excessively sticky. The effectiveness of such additives become more apparent where no oxydizing agent is employed.
In order to show the effectivenss of the method according to this invention, the following examples were conducted. To the below-described basic composition, the additives in Table I were added and various bread was produced in accordance with the straight method.
Basic formula
Wheat flour 300 g
Yeast 6 9 Sugar 9 g
Salt 6 9 Shortening 9 g
Water 210 ml
Table I (additives)
L-ascorbic Cysteine Xanthan gum
acid (ppm) (ppm) (ppm)
Present invention 20 10 400
Control -
Comparison (1) 20
Comparison (2) - 10
Comparison (3) - - 400
Comparison (4) 20 10
Comparison (5) 20 - 400
Comparison (6) - 1 0 400
Baked products were compared in volume, inner phase and outer phase. The results are shown in Table II in which each symbol denotes as follows: Q good
X poor (of no commercial value)
XX poorer (of no commercial value)
XXX poorest (of no commercial value)
Table 11
Volume Inner Outer Texture
(cc) phase phase
Present invention 2070 0 0 0
Control 1880 XXX XXX XXX
Comparison (1) 1950 XX XXX XX
Comparison (2) 2010 XX XX XX
Comparison (3) 1900 XX X X
Comparison (4) 1970 X X X
Comparison (5) 1910 X XX X
Comparison (6) 2020 X X X
Example 1
To the below-described composition, were added and mixed 0.5 g of L-ascorbic acid, 0.5 g of cysteine and 20 g of xanthan gum; and the thus prepared dough was fermented, dried and then baked in accordance with the below-described conditions. Loafbread was obtained. The bread was excellent in shape, color and texture.
Bread-making formula
Wheat flour 25000 g
Yeast 500 g
Salt 500 g
Water 16750 ml
Sugar 1500 g
Shortening 1 250 g
Yeast food 25 g
The yeast food referred to in the above consists of calcium monophosphate, calcium diphosphate, ammonium chloride, calcium carbonate, calcium sulfate, malt flour and starch.
Bread-making conditions
First fermentation 90 minutes at 27"C Second fermentation 30 minutes at 27"C Bench time 1 7 minutes
Drier 40 minutes at 38"C Baking 30 minutes at 200"C Example 2
A mixture of the below-described sponge dough formula was kneaded and then allowed to ferment for 4 hours at 27"C. An additional mixture for the below-described dough formula mixed with 0.5 g of L-ascorbic acid, 0.25 g of sodium sulfite and 1 2 g of gutty gum, was incorporated with the above sponge dough. The resulted dough was allowed to ferment for 35 minutes at 27"C and then baked for 30 minutes at 200"C to produce loafbread.
Sponge dough formula
Wheat flour 1 7500 g
Yeast 500 g
Yeast food 25 g
Water 1 0 lit.
Dough formula
Wheat flour 7500 g
Salt 500 g
Sugar 1250 g
Shortening 1250 g
Water 6250 g
Apart from the above experiment, L-ascorbic acid, sodium sulfite and gutty gum, which were added to the dough formula in the above experiment, were added to the sponge dough composition, and loafbread was baked while maintaining the other conditions identical to those in the above experiment. Both methods provided loafbread of excellent quality.
Example 3
To the butter-roll dough, which had been prepared in accordance with the below-mentioned butter-roll formula, were added 0.1 g of dehydro-ascorbic acid, 0.01 g of glutathione and 0.5 g of tragacanth gum, and butter-rolls were produced in accordance with the following conditions:
Butter-roll formula
Wheat flour 1000 9
Yeast 25 g
Salt 15 9
Sugar 120 g
Fat 150 g
Egg 1009 Powdered skim milk 30 g
Yeast feed 1 g
Bread-making formula
Fermentation 60 minutes at 27"C
Bench time 1 5 minutes
Drier 30 minutes
Baking 10 minutes at 200"C Example 4
To the dough, which had been prepared at 15 C in accordance with the below-described frozen dough composition, are added 0.06 g of dehydro-ascorbic acid, 0.01 g of L-cysteine and 0.5 g of xanthan gum.The resultant mixture was then kneaded and the dough was rolled to the thickness of 10 mm. The thus rolled dough sheet was frozen at - 20"C to provide frozen dough. After the lapse of the period of three weeks from the preparation of the frozen dough, the frozen dough was defrosted and baked at 200"C for 10 minutes. Bread of good quality was resulted.
Frozen dough composition
Wheat flour 1 OGO g
Yeast 50 g
Salt 15 g
Sugar 100 g Fat 100 g
Egg 100 g
Milk 250 g
Fat 500 g
Example 5
To the sponge dough having the sponge dough formula of Example 2, was added 0.3 g of L- ascorbic acid and the mixture was kneaded to obtain a dough, which was then allowed to ferment for 4 hours at 27"C. Then, to the dough having the dough formula of Example 2, were incorporated 0.2 g of DL-cysteine and 60 g of xanthan gum. The mixture was then combined with the sponge dough and kneaded. The resultant dough was allowed to ferment for 35 minutes at 27"C and thereafter baked for 30 minutes at 200 C. Loafbread of good quality was obtained.
Claims (10)
1. A method for producing bread including kneading a dough together with a L-ascorbic acid, a reducing agent other than the L-ascorbic acid and a thickening agent,, allowing the thus kneaded dough to ferment and then baking the thus fermented dough.
2. A method according to claim 1, wherein the L-ascorbic acid is a member selected from the group consisting of L-ascorbic acid and the salts thereof and L-ascorbic acid amide.
3. A method according to claim 1, wherein the L-ascorbic acid is used in an amount of 2 to 100 ppm of the weight of wheat flour.
4. A method according to claim 1, wherein the reducing agent is a member selected from the group consisting of such as cysteine, glucose-cysteine, glutathione, thioctic acid (a-lipoic acid), and their salts; keratines hydrolysates containing cysteine; powdered yeast and embryo buds of grains which contain glutathione; and alkali metal sulfites, hydrosulfites and methabisu Ifites.
5. A method according to claim 4, wherein the reducing agent is added, as its functional group having reducing power, in an amount of 0.02-1.0 microgram equivalent per gram of wheat flour.
6. A method according to claim 1, wherein the thickening agent is a member selected from the group consisting of xanthan gum, carrageenin, tamarind gum, guar gum, locust bean gum, furcellan, Arabic gum, alginic acid, gutty gum, tragacanth gum, calaya gum, powdered mantenous taros, carboxymethyl starch and pullulan.
7. A method according to claim 6, wherein the thickening agent is used in an amount of 10 to 3000 ppm of the weight of wheat flour.
8. A method for producing bakery products by yeast fermentation of a dough containing L- ascorbic acid, a thickening agent and a reducing agent for the dough, substantially as hereinbefore described.
9. A method according to claim 1, substantially as hereinbefore described with reference to any one experiment of the Examples.
10. Bakery products when obtained by a process claimed in any of the preceding claims.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7929613A GB2056838B (en) | 1979-08-24 | 1979-08-24 | Method for producing bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7929613A GB2056838B (en) | 1979-08-24 | 1979-08-24 | Method for producing bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2056838A true GB2056838A (en) | 1981-03-25 |
| GB2056838B GB2056838B (en) | 1983-12-07 |
Family
ID=10507427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB7929613A Expired GB2056838B (en) | 1979-08-24 | 1979-08-24 | Method for producing bread |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2056838B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2172184A (en) * | 1985-03-14 | 1986-09-17 | United Biscuits Ltd | Food products |
| EP0399995A1 (en) * | 1989-05-24 | 1990-11-28 | Maresi Markenartikelvertrieb Gesellschaft m.b.H. | Method of producing a baked good and shaped body formed of a baked good |
-
1979
- 1979-08-24 GB GB7929613A patent/GB2056838B/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2172184A (en) * | 1985-03-14 | 1986-09-17 | United Biscuits Ltd | Food products |
| GB2172184B (en) * | 1985-03-14 | 1989-08-23 | United Biscuits Ltd | Food products |
| EP0399995A1 (en) * | 1989-05-24 | 1990-11-28 | Maresi Markenartikelvertrieb Gesellschaft m.b.H. | Method of producing a baked good and shaped body formed of a baked good |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2056838B (en) | 1983-12-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PE20 | Patent expired after termination of 20 years |
Effective date: 19990823 |