JP2010252667A - Highly hydrated bread dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a highly hydrated bread dough that is a bakery dough having a high water content and presents excellent physical properties during division, rounding and molding and bread having good texture free from stickiness and excellent aging resistance in spite of using highly hydrated bread dough. <P>SOLUTION: There are provided the highly hydrated bread dough containing a glycerol organic acid fatty acid ester, preferably further alginic acid and/or an alginate and the bread obtained by heating the bread dough. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a multi-hydrated bread dough that has a significantly higher amount of water than normal bread dough.

There are various demands on the texture of bread, but softness and moist feeling are the most common demands. Generally, in order to obtain a soft and moist bread, the amount of water added (water absorption amount) may be increased.
However, when the amount of water absorption is 70 parts by mass or more with respect to 100 parts by mass of flour, the resulting bread dough loses its shape retention and becomes fluid, making it difficult to perform various moldings.
For this reason, bread obtained using bread dough (polyhydrated bread dough) having a large amount of water absorption is limited to special bread such as ciabatta.

Therefore, various inventions for making bread dough having physical properties capable of performing conventional general forming while being multi-hydrated bread dough have been introduced.
For example, a method using dietary fiber or a thickening stabilizer (for example, see Patent Documents 1 to 3), a method using fine flour (for example, see Patent Document 4), or a method for adding pre-gelatinized flour to bread dough (For example, refer to Patent Document 5), a method of producing a shape-retaining property by adding a large amount of solids to a multi-hydrated bread dough exhibiting a fluid state (see, for example, Patent Document 6) is known. Yes.

  However, the method using dietary fiber and thickening stabilizers has the problem that the resulting bread is easily sticky, and the method using fine flour makes it difficult to form the resulting dough with stickiness. However, the method of adding pre-gelatinized flour to bread dough has the problem that bread dough has poor extensibility and it is difficult to obtain good physical properties, and that stable production is difficult. Furthermore, the method of adding a large amount of solids to the polyhydrated bread dough does not provide a normal bread that does not contain solids such as bread and table rolls, and a stable volume of bread cannot be obtained. It was. In addition, the bread obtained by these methods has a problem that it ages quickly.

JP 2006-320207 A JP 2004-187526 A JP-A-10-179012 JP 2004-194518 A JP 2000-245332 A JP-A-2005-102609

  An object of the present invention is a bakery dough having a high water content, and a polyhydrobread dough that exhibits good physical properties during division, rounding, and molding, and a good texture without stickiness while using the polyhydrated dough And to provide a bread excellent in aging resistance.

As a result of various studies to achieve the above object, the present inventors have found that the above-described problems of the prior art can be solved by using a specific emulsifier.
This invention is made | formed based on the said knowledge, and provides the polyhydration bread dough characterized by containing glycerol organic acid fatty acid ester.
In addition, the present invention provides a bread having a good texture without stickiness and excellent in aging resistance obtained by heating the dough.

  The polyhydrated bread dough of the present invention exhibits good physical properties during division, rounding and molding, and the bread obtained using the polyhydrated bread dough of the present invention has good waist, soft and moist, It has a good texture without stickiness and is excellent in aging resistance.

First, the polyhydrate bread dough of this invention is demonstrated in detail.
The polyhydrobread dough in the present invention contains 70 to 150 parts by mass, preferably 70 to 100 parts by mass, and more preferably 70 to 90 parts by mass of water with respect to 100 parts by mass of starch.
It does not specifically limit as water used for the polyhydric bread dough of this invention, Natural water, tap water, etc. are mentioned.
In the present invention, the water content includes water in the following other raw materials in addition to the natural water and tap water.

  Examples of starches used in the polyhydrate bread dough of the present invention include, for example, flour such as strong flour, semi-strong flour, medium flour, thin flour, durum flour, whole grain flour, and other flours such as rye flour, barley flour, rice flour, Almond flour, hazelnut flour, cashew nut flour, ornut flour, pine nut flour and other nut flour, corn starch, waxy corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, waxy rice starch, and alpha The modified starch, which has been subjected to one or two or more treatments selected from the chemical treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, miniaturization, grafting treatment, etc. In the invention, preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 100% by mass of wheat flour in starches.

The glycerin organic acid fatty acid ester used in the polyhydrate bread dough of the present invention will be described.
In bread dough having a normal water absorption amount, that is, dough containing less than 70 parts by weight of water with respect to 100 parts by weight of starch, emulsifiers such as glycerin monofatty acid ester strongly bind to starch in bread dough to form a complex. This suppresses the swelling, and as a result, excess water is used to form the gluten structure, thereby forming a solid gluten structure with good extensibility. Therefore, emulsifiers have been widely used for improving the physical properties of bread dough, increasing the volume of bread obtained, and obtaining a soft texture in bread dough having a normal water absorption.

However, when it is used in a polyhydrated bread dough, excess water is generated in excess of that required for the formation of a gluten structure. The bread that is crumpled will also become intense bread.
However, even in such polyhydrated bread dough, among the various emulsifiers, only when glycerin organic acid fatty acid ester is used, a good gluten structure is formed, and as a result, bread dough with good physical properties is obtained, and even better High quality bread. This effect cannot be obtained by adding only an organic acid or by adding only a glycerin monofatty acid ester, and is an effect of only a glycerin organic acid fatty acid ester. Therefore, when the glycerin organic acid fatty acid ester is not contained, the effect of the present invention cannot be obtained.

  As the glycerin organic acid fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, and the like can be used. Among these, it is preferable to use a glycerin succinic acid fatty acid ester and / or a glycerin diacetyl tartaric acid fatty acid ester in terms of a high texture improvement effect.

The content of the glycerin organic acid fatty acid ester in the polyhydrate bread dough of the present invention is preferably 0.01 to 2 parts by mass, more preferably 0.05 to 1 with respect to 100 parts by mass of starches contained in the polyhydrate bread dough. Part by mass, most preferably 0.1 to 0.5 part by mass. If the content of the glycerin organic acid fatty acid ester is less than 0.01 parts by mass, the improvement effect due to the addition of the glycerin organic acid fatty acid ester does not appear, and if it exceeds 2 parts by mass, the resulting bread flavor is not preferable. The adverse effects of emulsifiers are likely to appear, such as the texture and texture.
Moreover, it is preferable that the polyhydro bread dough of this invention contains alginic acid and / or alginate in addition to the said glycerol organic acid fatty acid ester. By containing alginic acid and / or alginate, it is possible to obtain a bread with less stickiness and good melting in the mouth.

Alginic acid used in the present invention is a linear polysaccharide composed of D-mannuronic acid and L-guluronic acid extracted from brown algae represented by kombu and wakame.
The alginate used in the present invention is obtained as a water-soluble alginate by washing brown algae with a dilute acidic solution, adding a basic substance such as sodium carbonate or sodium hydroxide, and heating. It is.

  The alginate may be an alkali metal salt such as sodium salt or potassium salt, an alkaline earth metal salt such as magnesium salt, or a metal salt such as iron or tin. The salt which is a thing is selected and used, Preferably, since the solubility to water is high, a sodium salt is preferable.

  The content of the alginic acid and / or alginate in the polyhydrated bread dough of the present invention is preferably 0.1 to 3 parts by mass, more preferably 0.2 to 0.1 parts by mass with respect to 100 parts by mass of starches contained in the polyhydrolyzed bread dough. 2.5 parts by mass, most preferably 0.3 to 2.0 parts by mass. If the content of alginic acid and / or alginate is less than 0.1 parts by mass, the improvement effect due to the addition of alginic acid and / or alginate does not appear, and if it exceeds 3 parts by mass, the texture of the resulting bread is poor. There is a risk.

Dietary fibers other than the above alginic acid and / or alginate can be used in the polyhydrated bread dough of the present invention.
The above dietary fibers include xanthan gum, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, hemicellulose, lignin, carboxymethylcellulose, methylcellulose, polydextrose, agar, glucomannan Water soluble dietary fiber or insoluble dietary fiber such as tara gum, karaya gum, tragacanth gum, gellan gum, apple fiber, citrus fiber, orange fiber, carrot fiber, tomato fiber, bamboo fiber, sugar beet fiber, corn fiber, wheat fiber, barley fiber, Water such as rye fiber, soybean fiber, konjac fiber, rice bran, chitin, chitosan It can be mentioned composite dietary fiber containing both sex dietary fiber and insoluble dietary fiber. These dietary fibers may be used independently and may be used in combination of 2 or more types as appropriate.

  In particular, in addition to high water retention, it is preferable to use composite dietary fiber, more preferably apple fiber, citrus, because even when the water content is high, bread dough with less stickiness can be obtained. It is preferable to use one or more of fiber, orange fiber, sugar beet fiber, corn fiber, wheat fiber, soybean fiber, konjac fiber, more preferably apple fiber, citrus fiber, orange fiber, konjac fiber. It is preferable to use one or more of them.

  The content of dietary fiber other than the alginic acid and / or alginate in the bread dough is preferably 0.5 to 10 parts by mass, more preferably 1 to 5 parts by mass with respect to 100 parts by mass of starch in the bread dough. .

  The polyhydrate bread dough of this invention can use the other raw material which can be used as a general bread-making material as needed. Examples of the other raw materials include fats and oils, yeast, saccharides, whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, whole sweetened eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, dried egg yolks, and frozen Whole egg, frozen egg yolk, frozen egg white, frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, thickening stabilizer such as gelatin, farcellan, stevia, aspartame・ Sweeting agents such as sucralose and acesulfame potassium, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, dextrin, casein, whey, cream, nonfat dry milk, fermented milk, milk・ Whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, defatted condensed milk, concentrated milk, pure cream, whipped cream (compound cream), vegetable whipped Milk and dairy products such as reams, cheeses such as natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese, raw alcohol, distilled spirits such as shochu, whiskey, vodka, brandy, brewing wine, sake, beer, etc. Liquor, various liqueurs, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate Emulsifiers other than glycerin organic acid fatty acid esters such as polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin, swelling agent, inorganic salts, salt, baking powder, Toast food, dough improver, cacao and cacao products, coffee and coffee products, herbs, beans, vegetable proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, enzymes, fruits, Examples include fruit juices, jams, fruit sauces, seasonings, spices, fragrances, food materials such as vegetables, meat, and seafood, plant and animal extracts such as consomme and bouillon, and food additives.

Examples of the fats and oils include plastic fat and oil compositions such as shortening, margarine, and butter, fluid oil and fat compositions such as salad oil, fluid shortening, and melted butter, and powdered fats and oils. Moreover, when an oil-and-fat composition is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.
The content of the fats and oils in the polyhydrated bread dough of the present invention is preferably 5 to 50 parts by mass, more preferably 5 to 20 parts by mass, as a pure oil and fat, with respect to 100 parts by mass of starch in the polyhydrated bread dough.

  Examples of the saccharides include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, and reduced sugar polydextrose. , Reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, honey, etc. , One or more selected from these can be used.

The content of the saccharide in the polyhydrate bread dough of the present invention is preferably 5 to 50 parts by mass, more preferably 5 to 20 parts by mass as a solid content with respect to 100 parts by mass of starches in the polyhydrate bread dough.
The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired. However, the total amount is preferably 100 parts by mass or less, more preferably 50 parts by mass or less, based on 100 parts by mass of the starch. Use within the range.

Next, the manufacturing method of the polyhydrophilic bread dough of this invention is described.
The polyhydrate bread dough of the present invention can be obtained by uniformly kneading a glycerin organic acid fatty acid ester into the polyhydrate bread dough during production of the polyhydrate bread dough. Examples of the method for adding glycerin organic acid fatty acid ester to polyhydrophilic bread dough include a method of bread-making after mixing powdered glycerin organic acid fatty acid ester with starch in advance, and a method for producing fats and oils containing glycerin organic acid fatty acid ester. The method of kneading at the time of bread can be selected as appropriate, but it is preferable to rely on the method of kneading the fat and oil containing the glycerin organic acid fatty acid ester at the time of bread making because it can be more uniformly dispersed in the dough. . In this case, the fat containing the glycerin organic acid fatty acid ester is preferably a plastic fat composition, and when the plastic fat composition is an emulsion, the emulsified form is a water-in-oil type, an oil-in-water type, and Any of double emulsion type may be used.

As for the method of adding alginic acid and / or alginate to polyhydrophilic bread dough, the gel using the gelling agent is heat irreversible and has a very high gel strength, so it is added in powder form. It is preferable to add and mix to the polyhydrated bread dough in a gelled state using water in advance.
In addition, you may add and mix in the form of the water-in-oil type emulsion or oil-in-water type emulsion which contains the said glycerol organic acid fatty acid ester and the said alginic acid and / or alginate simultaneously.
In addition, the polyhydro bread dough of this invention can be obtained with the manufacturing method of a common bread dough except using the said glycerin organic acid fatty acid ester and also the said alginic acid and / or alginate.

  In this case, a method for producing bread dough having a general water absorption amount (bread dough having a water absorption amount of less than 70 parts by weight with respect to 100 parts by weight of flour) may be used, but a method using dietary fiber, a thickening stabilizer, etc. It is preferably obtained by a general method for producing a multi-hydrated bread dough, such as a method of using wheat flour or a method of adding pregelatinized flour to the bread dough (hot water seed method).

In addition, when taking a method using dietary fiber, a thickening stabilizer, etc., especially when using composite dietary fiber as dietary fiber, it takes time to swell, so it is not added as a powder, but water is added in advance. It is preferable to add to the bread dough during mixing in a state where water is absorbed and swollen.
In addition, in order to obtain a highly hydrolyzed bread dough without greatly changing the dough physical properties, a method of adding and kneading water in two or more portions can be employed.
This method of adding and kneading water in two or more times is a method for producing a polyhydrated bread dough that has been filed by the same applicant as Japanese Patent Application No. 2008-254211. Knead until a homogeneous dough is added, preferably knead until enough gluten is produced, then add the remaining water in one to several times, knead, and again A uniform dough is used.

  By adding water and kneading multiple times, the water added at the first time is sufficiently hydrated with flour, and the water added at the second time and thereafter is hydrated during the kneading process. Since it is homogeneously dispersed in the dough and water is taken into the dough as if it were emulsified, a large amount of water (water absorption) can be added while maintaining good physical properties.

This water addition and kneading is not divided into multiple times because there is much water to be added when adding water, and it is not divided into multiple times to adjust the viscoelasticity of bread dough, It is necessary to knead completely in the first time to make a homogeneous dough.
It should be noted that this method of adding and kneading water in two or more steps can of course be combined with the above-described general method for producing a multi-hydrated bread dough.

Next, the bread of the present invention will be described.
The bread of the present invention is obtained by appropriately shaping the above-mentioned polyhydrate bread dough of the present invention and heating it after taking a proof, a retard, and a rest as necessary.
The above molding may be performed in any shape, and mold filling may be performed. These moldings may be performed manually or fully automatically using a continuous line.

Examples of the heating include firing, frying, steaming, and steaming, and one or more treatments selected from these can be performed.
In addition, although the heating conditions in the case of baking differ with the kind of bakery foodstuff, when using oven, for example, Preferably it is 4 to 40 minutes at 150-240 degreeC, More preferably, it is 8-30 minutes at 180-230 degreeC. is there.
Moreover, the heating conditions in the case of frying are preferably 180 to 260 ° C. for 1 to 10 minutes, more preferably 200 to 250 ° C. for 2 to 5 minutes.

  The bread of the present invention is soft and moist but has a good texture without stickiness. In addition, it has good waist while using bread dough with a high water content.

  Examples of the present invention will be given below, but the present invention is not limited to the following examples.

<Production of water-in-oil emulsified fat composition A for bread kneading>
To 72.47 parts by mass of mixed fats and oils uniformly mixed with 95 parts by mass of random transesterified oil and fat of palm super olein and 5 parts by mass of palm stearin, 3 parts by mass of glycerin diacetyl tartaric acid fatty acid ester, 0.01 parts by mass of 60% tocopherol, poly The oil phase in which 0.5 parts by mass of glycerin-condensed ricinoleate and 0.02 parts by mass of the fragrance were added, mixed and dissolved was kept at 60 ° C. On the other hand, after adding an aqueous phase (1) consisting of 19 parts by mass of water and then dispersing 5 parts by mass of gelatinized hydroxypropyl etherified phosphoric acid crosslinked starch (starting starch is tapioca), 1 at 90 ° C. After sterilizing using a steam, the mixture was quenched and plasticized using a combinator to obtain a water-in-oil emulsified oil composition A for bread kneading having plasticity.

<Production of water-in-oil emulsified oil and fat composition B for bread kneading>
A bread making process having the same composition and production method as the water-in-oil emulsified oil composition A for bread kneading except that 3 parts by weight of lecithin was used instead of 3 parts by weight of glycerin diacetyltartaric acid fatty acid ester. A water-in-oil emulsified fat composition B for kneading was obtained.

<Manufacture of gel composition A>
0.2 parts by weight of calcium chloride (calcium content 27% by weight), 3 parts by weight of whey powder (calcium content 0.6% by weight, sodium content 0.4% by weight), aqueous phase produced when producing butter oil from cream Concentrate of ingredients (solid content 8% by mass, phospholipid content 4.89% by mass, calcium content 0.35% by mass, sodium content 0.2% by mass) 5.5 parts by mass of water 67 Dissolved in parts by mass. Furthermore, 0.1 part by mass of lactic acid, 0.5 part by mass of sodium chloride (sodium content 39% by mass) and 10 parts by mass of lactose were added and sufficiently stirred to obtain a mixed solution.
On the other hand, 12 parts by mass of palm oil was mixed with sodium alginate (the viscosity of a 1% by mass aqueous solution measured with a B-type viscometer at pH 7, 25 ° C., 30 rpm, 150 mPa · s, sodium content 9.7% by mass). ) 0.5 part by mass, alginic acid (viscosity of 1% by weight aqueous solution measured at pH 7, 25 ° C., 30 rpm with a B-type viscometer is 50 mPa · s) 0.3 part by mass, sodium alginate (B The viscosity of a 1% by weight aqueous solution was 50 mPa · s and the viscosity of a 10% by weight aqueous solution was 500 mPa · s and the sodium content was 9.7% by weight as measured with a viscometer at pH 7, 25 ° C. and 30 rpm. ) 0.5 parts by mass, alginic acid (viscosity of 1% by weight aqueous solution measured at pH 7, 25 ° C., 30 rpm with a B-type viscometer is 50 mPa · s and 10% by mass) The viscosity of the aqueous solution is 500 mPa · s) added 0.4 parts by weight, and dispersed, to prepare an oil phase.
The oil phase is added to the mixture and emulsified to give an oil-in-water composition, which is sterilized by heating at 90 ° C. for 1 minute in a scraping heat exchanger and then heated to 60 ° C. in a scraping heat exchanger. Cooled down. Next, the mixture was homogenized with a two-stage homogenizer manufactured by Izumi Food Machinery, then sealed in a polyethylene bag and cooled to 20 ° C. over 24 hours to obtain a gel composition A.

[Example 1]
70 parts by weight of strong flour, 3 parts by weight of fresh yeast (water content 70%), 3 parts by weight of white sucrose, 0.1 part by weight of yeast food and 40 parts by weight of water are put into a mixer bowl, and 3 at low speed using a hook. For 2 minutes at medium speed to obtain a medium seed dough. The kneading temperature was 26 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 2 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that had been subjected to the medium-type fermentation was put into the mixer bowl again, and the main mix was performed as follows. 30 parts by weight of strong powder, 1.9 parts by weight of salt, 15 parts by weight of super white sugar, 10 parts by weight of whole egg (net) (water content 75%), 9 parts by weight of water, 3 minutes at low speed, 4 at medium speed Mixed for minutes. Here, 8 parts by mass of the above-mentioned water-in-oil emulsified fat composition A (water content 19%) for bread kneading was added and mixed using a hook for 3 minutes at low speed and 3 minutes at medium speed. Here, 10 parts by mass of water was further added, mixed for 3 minutes at low speed, 3 minutes at medium speed, and 3 minutes at high speed, and kneaded, and 0.1 parts of glycerol organic acid fatty acid ester was added to 100 parts by mass of starch. The table roll dough of the present invention, which is a multi-hydrated bread dough containing 24 parts by mass and 72 parts by mass of water with respect to 100 parts by mass of starch, was obtained.
Here, after setting the floor time to 25 minutes, it was divided and rounded to 55 g. The table roll fabric at the time of division and rounding was not sticky and the workability was good. Next, after taking a bench time of 25 minutes, buns are formed, arranged on a display board, taken at 50 ° C. and a relative humidity of 80% for 50 minutes, then placed in a fixed kiln set at 190 ° C. and fired for 13 minutes, A table roll which is the bread of the present invention was obtained.
The obtained table roll had a good volume, a good waist, and a soft and moist and good texture without stickiness.
The obtained table roll was put in a bag and stored at 20 ° C. for 3 days, but it had a soft and moist texture.

[Example 2]
70 parts by weight of strong powder, 3 parts by weight of raw yeast, 3 parts by weight of white sucrose, 0.1 part by weight of yeast food and 40 parts by weight of water are put into a mixer bowl, using a hook, 3 minutes at low speed, 2 at medium speed Mixing was carried out to obtain a medium seed dough. The kneading temperature was 26 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 2 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that had been subjected to the medium-type fermentation was put into the mixer bowl again, and the main mix was performed as follows. 30 parts by weight of strong powder, 1.9 parts by weight of sodium chloride, 15 parts by weight of super white sugar, 10 parts by weight of whole egg (net), and 9 parts by weight of water were added and mixed for 3 minutes at low speed and for 4 minutes at medium speed. Here, 8 parts by mass of the above-mentioned water-in-oil emulsified fat composition A for bread kneading and 2 parts by mass of dietary fiber (Citrify 100G: manufactured by Torigoe Flour Milling) 20 parts by mass of water were swollen with 18 parts by mass of water. 1 part, using a hook, mixing for 3 minutes at low speed and 4 minutes at medium speed, 0.24 parts by mass of glycerin organic acid fatty acid ester for 100 parts by mass of starch, and water for 100 parts by mass of starch The table roll dough of the present invention which is a multi-hydrated bread dough containing 80 parts by mass of the product was obtained.
Here, after setting the floor time to 25 minutes, it was divided and rounded to 55 g. The table roll fabric at the time of division and rounding was not sticky and the workability was good. Next, after taking a bench time of 25 minutes, buns are formed, arranged on a display board, taken at a temperature of 38 ° C. and a relative humidity of 80% for 50 minutes, then placed in a fixed kiln set at 190 ° C. and baked for 13 minutes. A table roll which is the bread of the present invention was obtained.
The obtained table roll had a good volume, good waist, and a softer, moist and non-sticky texture than the table roll obtained in Example 1.
The obtained table roll was put in a bag and stored at 20 ° C. for 3 days, but it had a soft and moist texture.

Example 3
Except for adding 5 parts by mass of the above gel composition A (water content 72%) from the beginning of the main mix, the glycerin organic acid fatty acid ester was added to 100 parts by mass of starch in the same manner as in Example 2. The table roll dough of the present invention which is a polyhydro bread dough containing 0.24 parts by mass and 83.5 parts by mass of water with respect to 100 parts by mass of starch, and the table roll which is the bread of the present invention were obtained.
The table roll fabric at the time of division and rounding was not sticky and the workability was good.
The obtained table roll was the same as the table roll obtained in Example 2 in terms of volume and waist, but the texture was very good in addition to the characteristics obtained in Example 2. It showed the characteristics.
The obtained table roll was put in a bag and stored at 20 ° C. for 3 days, but it had a soft and moist texture.

[Comparative Example 1]
Similar to Example 2 except that the water-in-oil emulsified fat composition B for kneading bread was used instead of the water-in-oil emulsified fat composition A for bread kneading at the time of the main mix of Example 2. Table roll dough of Comparative Example, which is a polyhydrobread dough that does not contain glycerin organic acid fatty acid ester and contains 83.5 parts by weight of water per 100 parts by weight of starch, and bread of Comparative Example Got a table roll that is.
The table roll fabric at the time of division / rounding was sticky and the workability was poor.
In addition, the table roll obtained has a lower volume and lower waist than the table roll obtained in Example 2, and the texture is also poorer than the table roll obtained in Example 2. Met.
When the obtained table roll was put in a bag and stored at 20 ° C. for 3 days, it became hard and had a poor texture.

Claims (3)

  A polyhydrate bread dough comprising a glycerin organic acid fatty acid ester.   Furthermore, alginic acid and / or alginate are contained, The polyhydro bread dough of Claim 1 characterized by the above-mentioned.   A bread obtained by heating the polyhydrophilic bread dough according to claim 1 or 2.