JP3699715B2 - Method for producing mountain bread - Google Patents

Description

  The present invention relates to a method for producing breads, and more particularly, to a method for producing bromine in which potassium bromate is added as an oxidizing agent in the dough so that bromic acid does not remain in the finished baked bread.

  Potassium bromate has been widely used in the world since it was recommended as a bread improver in the United States in the 1910s, but in Japan, “the use of potassium bromate is limited to bread, It must be no more than 0.03 g bromine acid per kilogram of flour (30 ppm relative to the flour) and must be decomposed or removed before the final product is finished. " There is a usage standard that must not be

  Conventionally, as a method for preventing bromic acid from remaining in the bread, the fermentation time and baking time of the bread dough are sufficiently taken to complete the chemical reaction of bromic acid or the amount of potassium bromate added is reduced. One of these methods or a combination of these methods has been performed.

  The present inventors have already developed a method in which ascorbic acid is added so that bromic acid does not remain in the bread or the residual amount is reduced (for example, Patent Document 1).

  On the other hand, the usage standard in Japan "bromine acid must be decomposed or removed", that is, "must not remain" is not detected at the time when measured by the most accurate measurement method, That is, the measured value is less than the detection limit value. Therefore, the inventors of the present invention previously developed by the present inventors by adding ferrous sulfate in the bread dough preparation process in which potassium bromate is added. The detection limit value of bromic acid is not detected even when measured by an extremely precise HPLC method (high performance liquid chromatography measurement method) of 3 ppb, that is, the residual amount of bromic acid in the bread after baking is less than 3 ppb. (For example, patent document 2).

However, in the present invention, the expression “no bromic acid remains” means 1 ppb, which is the “detection limit value of bromic acid” as measured by a further improved HPLC method in the state of the art as of the filing of the present invention. It means that there is no more.
[Patent Document 1] Japanese Patent Application Laid-Open No. 8-116857 [Patent Document 2] Japanese Patent No. 3131898 However, the above-described conventional technique has a complete disappearance of bromic acid in baking breads after baking, or a significant amount of the remaining amount. The effectiveness for reduction has not been confirmed, nor is it disclosed that potassium bromate is added as an aqueous solution. Furthermore, the addition amount of ferrous sulfate is also 50 ppm to 370 ppm with respect to the total flour amount constituting the bread dough, and the addition amount used for the breads of the present invention is the flavor and taste of the breads after baking. The range that does not affect is significantly exceeded.

  In addition to improving the quality of bread after baking by blending potassium bromate with bread dough, the blended bromic acid does not remain in the bread at all, or the remaining amount is less than 1 ppb, which is the detection limit of bromic acid. There has been a demand for a method for producing bread dough that can produce bread and a method for producing bread using the bread dough.

  Based on the above conventional technology, the amount of ferrous sulfate added was reduced to a range that did not affect the flavor and taste of bread after baking, and when this was applied to bread, the lid was placed on the baking mold. In the case of mountain type (open top) bread that is baked without covering the baking mold, the above measurement is applied to the square type (Pullman type) bread that is baked by covering, when the optimum addition amount of potassium bromate is added. As a result of measurement by the method, it was confirmed that the residual amount of bromic acid disappeared and the effect of reduction was small.

  The present inventor analyzed the difference depending on the presence or absence of the above-mentioned firing mold lid, and found the following knowledge and completed the present invention.

  That is, in the above conventional technique, potassium bromate is added to the bread dough in powder form. Since potassium bromate has a relatively low solubility in water, the moisture evaporates from the exposed top surface of the dough because it is not covered in the initial stage in the baking process of the mountain bread. After that, the upper surface crust is formed. Therefore, before baking, potassium bromate is not completely dissolved in the bread dough near the top surface of the dough, so chemical decomposition of bromic acid remains insufficient, and after baking, near the top crust. I guessed it would remain.

  And, in the process of making bread dough, in adding potassium bromate, by improving the solubility of potassium bromate added in bread dough, and promoting chemical decomposition of bromate, the above The knowledge that the problem of the conventional technology can be solved was obtained.

  Therefore, the present invention improves the solubility of potassium bromate added in bread dough and promotes the chemical decomposition of bromic acid when adding potassium bromate in the bread making process. Therefore, the following manufacturing method is provided. That is, when preparing bread dough by the medium seed method, in the preparation process of the medium seed, while adding potassium bromate as an aqueous solution and adding ferrous sulfate and ascorbic acid, The present invention provides a method for producing bread dough comprising preventing bromic acid from remaining on the surface, and a method for producing bread producing comprising baking the bread dough.

  It is another object of the present invention to provide a bread bread dough manufacturing method in which the oven spring in the baking process is improved and the volume increases, and a bread manufacturing method comprising baking the bread dough.

  Furthermore, by significantly reducing the amount of ferrous sulfate added, it is possible to prevent the flavor and taste of the baked breads from being affected, and the bread dough production method, The present invention provides a method for producing breads comprising baking.

BEST MODE FOR CARRYING OUT THE INVENTION

  Therefore, the present invention, in preparing bread dough by the medium seed method, in the medium seed preparation process, adding potassium bromate as an aqueous solution, adding ferrous sulfate and ascorbic acid, after baking It is a manufacturing method of the bread | crumbs dough which makes it not to make bromic acid remain | survive in this bread.

  In the present invention, as described later, it is necessary to prepare bread dough by the medium seed method, and in the preparation process of the medium seed, it is necessary to add three of the aqueous solution of potassium bromate, ferrous sulfate and ascorbic acid. is there.

First, potassium bromate is added as an aqueous solution in which a powder is dissolved in water.
This potassium bromate aqueous solution can be prepared by simply stirring water and potassium bromate, stirring while applying ultrasonic waves, or employing any other method for preparing an aqueous solution.

  The potassium bromate aqueous solution to be added to the bread dough needs to be completely dissolved in water, but the concentration can be arbitrarily selected as long as it is completely dissolved in water. Potassium bromate has a relatively low solubility in water, and the solubility in water varies depending on the temperature. When the temperature is lowered, the solubility decreases. In water at 0 ° C., 3% is the maximum dissolution amount. The temperature of water added at the time of making bread dough is usually 0 ° C. or higher, and 3% or more potassium bromate can be dissolved. In order to prevent precipitation, the concentration of the potassium bromate aqueous solution needs to be 3% or less, and preferably 2% or less.

  On the other hand, the lower limit of the concentration of the aqueous potassium bromate solution is desirable in that the lower the concentration, the higher the solubility, dispersion uniformity and accuracy of measurement and ease of measurement of potassium bromate in bread dough. However, if the concentration is too low, it is necessary to add a large amount of an aqueous solution, which affects workability, bread-making ability, and the like. Therefore, it may be adjusted so as to satisfy both requirements.

The amount of the potassium bromate aqueous solution added is desirably 8 to 15 ppm as the amount of potassium bromate added to the total amount of wheat flour constituting the bread dough. Then, when manufacturing a chevron bread, like so that 8Ppm～12ppm, further it is not more desirable to be added so that 10Ppm～12ppm. By this Uslu, it becomes possible to sufficiently exhibit the inherent oxidation of potassium bromate, the improvement of the oven spring during the baking of bread dough, increased volume of breads after baking, Bread-making improvement effects such as flavor enhancement can be sufficiently realized. Furthermore, by adding a very small amount of ferrous sulfate, it is possible to hardly leave bromic acid in the breads after baking even in mountain type bread.

  If the amount of potassium bromate added is too small, the above bread improving effect may not be obtained. On the other hand, if the amount of potassium bromate added is too large, the above bread improving effect cannot be achieved. There is. Furthermore, when there is too much addition amount, it is necessary to also increase the addition amount of ferrous sulfate so that the bromic acid in baking bread | pans after baking, especially a mountain type bread | pan should not remain. However, if such a large amount of ferrous sulfate is used, the flavor and taste of the baked breads will be affected, and even if the amount of ferrous sulfate added is increased, the baked bread There is a risk that bromic acid may still remain in the product.

Ferrous sulfate is represented by the chemical formula of FeSO ₄ , and includes crystal (7 water salt) and dry material (1 to 1.5 water salt). Ferrous sulfate (crystal) and ferrous sulfate are respectively used. (Dry). Ferrous sulfate (crystal) was designated as a food additive in 1957, and ferrous sulfate (dried) was added in 1964. These two were collectively called ferrous sulfate.

  Ferrous sulfate is produced as follows by adding iron and dilute sulfuric acid.

Fe + H ₂ SO ₄ + 7H ₂ O → FeSO ₄ .7H ₂ O (crystal) + H ₂
The dried product is produced as a powder by drying the crystal obtained as described above at 40 ° C. The ferrous sulfate in the present invention may be either a crystal or a dried product, but in the examples, a dried product (FeSO ₄ .1 to 1.5 H ₂ O) with higher purity was used.

  By adding this ferrous sulfate, ferrous sulfate added to bread dough (including medium seeds) functions as a good iron strengthener in relation to bread dough, and in relation to potassium bromate Acts as a reducing agent or the like and completes the chemical reaction of bromic acid. The present invention has basically been completed based on such knowledge.

This ferrous sulfate is desirably added in an amount of 10 ppm to 20 ppm, more desirably 13 ppm to 17 ppm, and even more desirably 14 ppm to 16 ppm based on the total amount of flour constituting the bread dough. With such amount, assuming that the addition of potassium bromate as an aqueous solution, such that affect the quality of the bread properties and the fired breads Ku, in mountain-bread, bread after baking It is possible to reliably eliminate bromic acid in the class or to reduce the remaining amount. If the amount of ferrous sulfate added exceeds 16 ppm, the inner phase of the baked bread tends to be slightly dark. If the amount exceeds 20 ppm, depending on the production conditions of breads, the taste and taste of the breads after baking may be more or less. On the other hand, when the amount of ferrous sulfate added is less than 10 ppm, depending on the production conditions of the breads, bromic acid in the breads after baking can be surely lost, or the residual amount can be reduced. It may disappear.

  The present invention is a method for producing a bread dough comprising adding ascorbic acid in addition to an aqueous solution of potassium bromate and ferrous sulfate in the above-described process for preparing the seeds of bread dough. Here, ascorbic acid is L-ascorbic acid.

Ri by the further addition of ascorbic acid, in mountain-bread, as well as to the bromate breads after firing no more is further left, further improving the quality of the baking quality and breads after baking To be able to. Regarding the effect of reducing the residual amount of bromic acid, it is considered that Fe ³⁺ produced in the process of chemically decomposing bromic acid by the added ferrous sulfate is considered to exist in the bread dough of the present invention. However, this Fe ³⁺ is difficult to chemically react with bromic acid. Therefore, by adding ascorbic acid, the added ascorbic acid acts as a reducing agent in the bread dough, so it not only decomposes directly by chemical reaction with bromic acid, but also in the bread dough. As a result of converting Fe ³⁺ which is present and hardly chemically reacts with bromic acid to Fe ²⁺ which easily reacts with bromic acid, it is presumed to contribute to further chemical decomposition of bromic acid.

Next, the effect of improving the bread-making property and the quality of the baked bread can be explained as follows. That is, potassium bromate has a very narrow range of addition amount, fermentation, and temperature and time for baking to sufficiently act in bread dough. However, by adding ascorbic acid, this appropriate range can be expanded, so that the conditions for producing bread can be relaxed. Further, bread obtained by addition of potassium bromate is prone to buckling, by the addition of ascorbic acid, this phenomenon can be suppressed.

  Ascorbic acid may be any of uncovered bare ascorbic acid, ascorbic acid coated with an oil or fat, or ascorbic acid coated with a mixture of an oil and an emulsifier such as a monoglyceride fatty acid ester. Good.

  As for the addition amount of this ascorbic acid, it is desirable to add 10 ppm-50 ppm with respect to the total flour amount which comprises bread dough. In the present invention, it is desirable that the amount of ascorbic acid added is larger from the viewpoint that bromic acid does not remain in the baked breads. Specifically, 20 ppm to 50 ppm is desirable, and 30 ppm to 50 ppm is even more desirable. On the other hand, from the viewpoint of improving the bread-making properties and the quality of the baked bread after baking, it is desirable that the amount is lower. Specifically, 10 ppm to 40 ppm is desirable, and 10 ppm to 30 ppm is even more desirable. Therefore, from the viewpoint of satisfying both requirements, it can be said that the amount of ascorbic acid added in the present invention is most desirably 20 ppm to 30 ppm.

It is desirable to add either ferrous sulfate or ascorbic acid as a powder separately from the aqueous potassium bromate solution, and it is even more preferable to add both ferrous sulfate and ascorbic acid as powder. desirable. When ferrous sulfate is used as an aqueous solution, iron ions (Fe ²⁺ ) in ferrous sulfate that reacts with and decomposes bromic acid may be altered to lose the ability to decompose bromic acid.

  In addition, when ascorbic acid is added as an aqueous solution, potassium bromate is decomposed in the bread dough before it exhibits its original function as an oxidizing agent, thereby improving bread-making properties and quality of bread after baking. There is a possibility of affecting the improvement effect.

  Moreover, ascorbic acid and ferrous sulfate can be added alone, or can be added by mixing and dispersing in one or more of yeast food, enzyme agent, emulsifier, and other dough improving agents, Such an addition method is preferred.

  And in the present invention, it is necessary to prepare bread dough by the medium seed method, and in this case, in the preparation process of the medium seed, three of potassium bromate aqueous solution, ferrous sulfate and ascorbic acid are added. There is a need.

  The medium seed method generally uses at least a portion of the flour composing the bread dough, yeast and water, and further yeast food as needed. Add one or more of dough improving agents such as oxidants and enzyme agents, emulsifiers, salts, and other raw materials and additives, and knead to create a middle seed, which is fermented under certain conditions . Next, at least the remaining flour, salt and water are added to the medium seed after the fermentation, and one or more of sugars, fats and oils, skimmed milk powder and other raw materials and additives as necessary. Is added to the kneaded mixture to make bread dough, and the bread dough is fermented under certain conditions (floor time).

  And in the middle seed method in this invention, first, the quantity of the flour which comprises a middle seed is the quantity of 50 mass%-80 mass% with respect to the total flour quantity which comprises bread dough, Preferably 60 mass% is also the same. It is necessary to add an amount of ˜80% by weight. If the amount of flour constituting the middle seed is increased or decreased, the bread dough mixed with the middle seed has the fermentation stability and mechanical resistance characteristic of the middle seed method. There is a risk of missing.

  The medium fermentation conditions after kneading may be, for example, a time at which sufficient fermentation is obtained at a temperature of 26 ° C. to 29 ° C., preferably at a temperature of 27 ° C. to 28 ° C., and is limited thereto. Although not, for example, it can be 4 hours to 6 hours, preferably 4 hours to 5 hours. However, if the temperature of the fermentation of the medium seed is low or the time is short, the medium seed becomes immature, and the bread dough kneaded using this medium seed has the fermentation stability and the characteristics of the medium seed method. In addition to lacking mechanical resistance and affecting the quality of bread after baking, the three chemical reactions of potassium bromate, ferrous sulfate and ascorbic acid may be insufficient. On the other hand, if the temperature of the fermentation of the medium seed is high or the time is long, the medium seed becomes over-fermented and over-aged, and the bread dough mixed using this medium seed is similarly It lacks the characteristics of the law and also affects the quality of bread after baking.

  As a result, in the present invention, since the time of the entire production process from the start of kneading of bread dough (meaning including middle seeds here) to the end of baking becomes longer, bromic acid added in the middle kneading process When the three chemical reactions of potassium, ferrous sulfate and ascorbic acid become longer, bromine acid is decomposed sufficiently and bromine acid does not remain in the bread after baking. Conceivable.

  The present invention includes a method for producing bread, comprising baking the bread dough produced by the method for producing bread dough.

Here, the breads are specifically, for example, a bread dough placed in a rectangular parallelepiped baking mold comprising a rectangular bottom surface and a side wall surrounding each of the four sides of the bottom surface. after, it is eating bread that obtained by firing. However, it is not limited to this.

If breads are produced by the method of the present invention, it is possible to prevent bromic acid from remaining in the baked breads even in mountain type breads. This method is particularly suitable for the production of mountain-type bread that bakes bread dough without baking the lid.

Furthermore, this invention consists in making the temperature which bakes bread dough low as needed in the manufacturing method of the said bread. Specifically, this low-temperature firing is, for example, firing in an atmosphere of 160 ° C. to 180 ° C. Usually, the baking temperature of breads is approximately 200 ° C. to 220 ° C. Especially when potassium bromate is added, conventionally, the baking temperature is higher and the baking time is longer as well. It has been said that it is desirable because the residual amount of bromic acid therein can be further reduced. On the other hand, according to the present invention, even when baked at a low temperature of 160 ° C. to 180 ° C., it is possible to prevent bromic acid from remaining in the baked breads even in a mountain type bread. Even in the case of firing at such a low temperature, the firing time should not be extremely short as compared with the case of firing at the conventional firing temperature. However, it can be said that it is desirable to make the baking time longer than the conventional baking temperature in order to prevent bromic acid from remaining in the breads after baking.

  Therefore, the present invention is applied to a method for producing soft-type breads in which the crust is not colored or thinned and / or the crust is softly baked by conserving baking. It is suitable for. Of course, it is also suitable for such soft type mountain bread.

  Furthermore, in the present invention, when baking the bread dough, if necessary, the entire surface (upper surface) of the bread dough after the proofing is prepared by using a ferrous sulfate aqueous solution, an ascorbic acid aqueous solution, ferrous sulfate and ascorbic acid. And spraying water.

The amount of the water or aqueous solution sprayed is desirably 3 g to 7 g per 450 cm ² . When the spray amount per unit area is too small, the effect of reducing the residual amount of bromic acid in the breads after baking becomes small, for example, when the addition amount of potassium bromate is increased. On the other hand, when the spray amount is too large, the surface (upper surface) crust of the baked bread is hard like French bread and becomes crunchy, and the soft texture as bread is lost. Even if sprayed in large quantities, the effect of reducing the residual amount of bromic acid in the bread after baking is not so great. In addition, 450 cm < ² > is the upper surface opening area (inner area) of the baking type for normal 3 meal bread.

  Thus, in baking the bread dough in the present invention, by spraying these aqueous solutions or water on the surface of the bread dough after the proofing, the baked mountain bread after baking rather than not spraying. It is possible to prevent bromic acid from remaining therein. Therefore, this is a very effective method when a relatively large amount of potassium bromate is added.

  As described above, when the residual amount of bromic acid in the baked breads produced by the method of the present invention is measured by an improved HPLC method, no bromic acid remains, that is, its detection. It is possible to reduce the threshold value to less than 1 ppb.

  This HPLC method was developed by the present inventors as described above, and is a very precise high-performance liquid chromatography measurement method in which the detection limit value of bromic acid in breads after baking is 1 ppb. For details of this measurement method, refer to “Food Hygiene Journal”, Volume 43, No. 4 (August 2002), pages 221 to 224, published by Japan Society for Food Hygiene.

The following examples and experimental examples illustrate the invention in more detail. However, the present invention is not limited to these examples.
[Example 1] Production of mountain bread
(Unit: mass% based on the total amount of flour, ppm.

The same applies to the following examples)
(Raw material combination)
Medium wheat flour (strong flour) 70%
East 2%
Yeast food, dough improving agents such as enzymes 0.1%
20 ppm (as bare uncoated L-ascorbic acid)
Emulsifier 0.3%
40% water
Potassium bromate aqueous solution (concentration 0.13%)
(As potassium bromate) 11.7 ppm
Ferrous sulfate 15 ppm

Main wheat flour (strong flour) 30%
5% sugar
Oil 5%
Nonfat dry milk 2%
2% salt
25% water
(Manufacturing process)
Medium chaos L3H2 (min)
Soaking temperature 24 ℃
Fermentation 4 hours

Home mash K2 L2H3 ↓ (Fat added) L2H4.5 (min)
Raising temperature 27 ℃
Floor time 20 minutes
Divided 520g
Round
Bench time 20 minutes
Degassing (rolling)
Shaping (rolling the rolled dough by curling and making it into a rod shape)
Mold filling (packing 2 shaped dough into a baking mold for 3 buns)
Proofer 38 ℃, 70 minutes
Baking (without lid) 170 ° C., 30 minutes In this way, a mountain-shaped bread was produced. This bread is a soft-type mountain bread whose baking color is reduced in the crust of the baked bread after baking at low temperature, and the crust is softened.
(Measurement method)
Method (result) similar to the method described in “Food Hygiene Journal” above
When the residual amount of bromic acid in the bread after baking was measured by the above measurement method (as described above, the detection limit value of 1 ppb, the same applies hereinafter), the result was ND (Non-Detected; not detected; the same applies hereinafter).

  Thus, according to the present invention, by adding potassium bromate as an aqueous solution, a remarkably small amount (about 1/10) of ferrous sulfate and an appropriate amount of ascorbic acid can be added. It can be seen that bromic acid can be prevented from remaining in the baked mountain bread.

In addition, the baked mountain bread improved in the oven spring in the baking step and increased in volume, and the flavor and taste were good without being affected by ferrous sulfate.

[Examples 2 to 6]
(Raw material combination)
Similar to Example 1 above. However, potassium bromate aqueous solution was added as potassium bromate so as to be 8 ppm, 9 ppm, 10 ppm, 11 ppm or 13 ppm. (Embodiments 2, 3, 4, 5, and 6 are used respectively).
(Manufacturing process)
Same as Example 1 above (Results)
When the residual amount of bromic acid in the bread-shaped bread after baking was measured by the above measurement method, all of Examples 2 to 5 were ND. Moreover, Example 6 was 1.4 ppb.

In addition, the baked mountain bread improved in the oven spring in the baking process and increased in volume, and the flavor and taste were good without being affected by ferrous sulfate.

[Examples 7 to 9]
(Raw material combination)
Similar to Example 1 above. The amount of L-ascorbic acid added was changed to 30 ppm, 40 ppm, or 50 ppm (referred to as Examples 7, 8, and 9 respectively).
(Manufacturing process)
Same as Example 1 above (Results)
When the residual amount of bromic acid in the bread-shaped bread after baking was measured by the above measurement method, it was found to be ND in any of the addition amounts of L-ascorbic acid of 30 ppm, 40 ppm, and 50 ppm.

  Thereby, in this invention, when the addition amount of L-ascorbic acid shall be 20 ppm (Example 1) thru | or 50 ppm, it turns out that the bromic acid in the mountain type bread after baking does not remain.

However, as the amount of L-ascorbic acid added is increased, especially when the amount of L-ascorbic acid added is 40 ppm or 50 ppm, the dough after kneading tends to become gluten and tends to become hard. The oven spring in the firing process seemed to be somewhat suppressed.

[Example 10]
(Raw material formulation / manufacturing process)
In baking the bread dough in Example 6 (adding 13 ppm potassium bromate to the bread dough and the residual amount of bromic acid in the bread after baking is 1.4 ppb), 5 g of ferrous sulfate aqueous solution with a concentration of 0.1% by mass is sprayed on the entire surface (upper surface) of the bread dough after the proofing is not in contact with the baking mold (opening area: about 450 cm ² ), and then baking is performed. I tried to do it.
(result)
It was ND when the residual amount of bromic acid in the bread-shaped bread after baking was measured by the said measuring method.

As is apparent from this result, in baking the bread dough in the present invention, by spraying the ferrous sulfate aqueous solution on the surface of the bread dough after the proofing, it is remarkably after baking rather than not spraying. It can be seen that, as a result of reducing the residual amount of bromic acid in the mountain type bread, it can be prevented from remaining. Therefore, this is a very effective method when a relatively large amount of potassium bromate is added.

[Examples 11 to 13]
(Raw material formulation / manufacturing process)
In baking the bread dough in Example 1 above, 5 g of water on the entire surface (upper surface) of the bread dough after the proofing that is not in contact with the baking mold (opening area: about 450 cm ² ) at a concentration of 0. 5 g of a 1% by mass L-ascorbic acid aqueous solution or 5 g of a mixed aqueous solution of a 0.18% by mass ferrous sulfate aqueous solution and a 0.24% by mass L-ascorbic acid aqueous solution is sprayed and then fired. (Embodiments 11, 12 and 13 are used respectively).
(result)
When the residual amount of bromic acid in the bread-shaped bread after baking was measured by the above measurement method, all of Examples 11 to 13 were ND.

[Examples 14 to 15]
(Raw material formulation / manufacturing process)
In baking the bread dough in Example 6 (adding 13 ppm potassium bromate to the bread dough and the residual amount of bromic acid in the bread after baking is 1.4 ppb), A mountain-shaped lid was put on and fired (Example 14). In Example 6, 14.3 ppm of potassium bromate was added to the dough for bread-type bread and the same was covered with a mountain-shaped lid for baking (Example 15).
(result)
When the residual amount of bromic acid in the bread-shaped bread after baking was measured by the above measurement method, both Example 14 and Example 15 were ND. Thus, in baking the bread dough in the present invention, by baking with a mountain-shaped lid, bromine acid in the mountain-shaped bread after baking is completely less than when baking without covering the lid. It can be seen that it can be prevented from remaining. Therefore, this method is Ru extremely effective manner der when adding relatively generous potassium bromate.

[Examples 16 to 17 ]
In Example 1, the amount of potassium bromate added was changed to 10.4 ppm (Example 16 ) and 7.8 ppm (Example 17 ), respectively, and a mountain-shaped bread was produced in the same manner as in Example 1. While measuring the volume and specific volume of the bread-shaped bread after baking, the extensogram of the dough after fermentation was measured. Each of the measured values is an average value of values obtained by manufacturing five pieces each.

The results of the measurement are shown in Table 1 which will be described later together with the results of Comparative Test 2 below.
[Experimental example]
[Comparative test 1]
A chevron bread was produced by the above Example 1 and the following Comparative Example 1, Comparative Example 2 and Comparative Example 3, and the residual amount of bromic acid in the cheek bread after baking was measured and compared. The above HPLC method was adopted as the measurement method (the same applies to the following comparative tests).
(Raw material formulation of Comparative Example 1)
Similar to Example 1 above. However, potassium bromate is added in powder form, and ferrous sulfate and ascorbic acid are not added.
(Raw material formulation of Comparative Example 2)
Similar to Example 1 above. However, potassium bromate is added as an aqueous solution, and ferrous sulfate and ascorbic acid are not added.
(Raw material formulation of Comparative Example 3)
Similar to Example 1 above. However, potassium bromate is added in powder form, and ferrous sulfate and ascorbic acid are added.
(Manufacturing process of Comparative Examples 1 to 3)
Same as Example 1 above (Results)
When the residual amount of bromic acid in the baked bread after each baking was measured by the above measurement method, Example 1 was ND.

On the other hand, Comparative Example 1, 2 and 3 were 20.2 ppb, 12.7 ppb and 6.2 ppb, respectively. Thereby, it turns out that this invention can make it not remain | survive as a result of reducing the residual amount of the bromic acid in the mountain-shaped bread after baking remarkably rather than Comparative Examples 1-3.

[Comparison Test 2]
According to Example 1 described above, Examples in which the addition amount of potassium bromate in Example 1 was changed to 10.4 ppm and 7.8 ppm (respectively referred to as Example 16 and Example 17 ), and Comparative Example 3 described above, The mold bread was manufactured, and the volume and specific volume of the baked mountain bread were measured, and the extensometer of the dough after fermentation was measured. Each of the measured values is an average value of values obtained by manufacturing five pieces each.
(result)
The results are shown in Table 1.

表１の結果から明らかなように、臭素酸カリウムを１１．７ｐｐｍ添加したとき、本発明の実施例１は、比較例３よりも、焼成後の山型食パンの容積および比容積ともに大きかった。換言すると、本発明によれば、同一の容積および比容積の山型食パンを得るためには、比較例３よりも少ない臭素酸カリウムの添加量ですむことになる。

As is apparent from the results in Table 1, when 11.7 ppm of potassium bromate was added, Example 1 of the present invention had a larger volume and specific volume of the baked bread after baking than Comparative Example 3. In other words, according to the present invention, in order to obtain a mountain-shaped bread having the same volume and specific volume, the amount of potassium bromate added is smaller than that in Comparative Example 3.

In addition, in the present invention, when 11.7 ppm, 10.4 ppm and 7.8 ppm of potassium bromate were added (Examples 1, 16 and 17 respectively), the same addition of 11.7 ppm was made in Comparative Example 3. The F value (tensile strength) and E value (extensibility) of the extensogram are larger than those of the extensogram.

Potassium bromate as an oxidant, as is well known, strengthens (draws) the wheat gluten of bread dough by oxidation action, makes the bread dough elastic and gives it a gas holding power. Although it expand | swells greatly at the time of baking, from the F value (tensile strength) and E value (extensibility) of the said extensogram, all of Example 1, 16 and 17 of this invention are more than Comparative Example 3. Although the amount of potassium bromate added to the bread dough is the same as or less than that of Comparative Example 3, it exerts a strong oxidizing action on the wheat gluten of the bread dough, making the bread dough highly elastic. It can be seen that the gas retaining property and the extensibility and flexibility are obtained.
[Comparative test 3]
A comparative example in which the dough improving agent (including L-ascorbic acid) and ferrous sulfate in Example 1 and Example 1 are added not in the middle seed but in the main koji process (the manufacturing process is an example) Same as 1: A mountain-shaped bread was produced according to Comparative Example 4), and the remaining amount of bromic acid in the mountain-shaped bread after baking was measured and compared.
(result)
When the remaining amount of bromic acid in the bread-shaped bread after baking was measured by the above measuring method, Example 1 was ND, while Comparative Example 4 was 10.4 ppb.

From this result, when preparing bread dough by the middle seed method, in the preparation process of the middle seed, by adding three parts of potassium bromate aqueous solution, ferrous sulfate and ascorbic acid, It has been found that it is possible to prevent bromine acid from remaining therein.
[The invention's effect]

    The present invention improves the solubility of potassium bromate added in bread dough and promotes the chemical decomposition of bromic acid when adding potassium bromate in the preparation process of the middle type of bread dough In order to do so, the addition of potassium bromate as an aqueous solution, and the addition of ferrous sulfate and ascorbic acid prevents the bromic acid from remaining in the baked bread, thereby producing bread dough The present invention provides a method and a method for producing breads comprising baking the bread dough.

According to the present invention, the oven spring in the baking process is improved, and a bread dough with an increased volume is obtained. Furthermore, the flavor and taste of the bread after baking are significantly reduced by significantly reducing the amount of ferrous sulfate added. It has become possible to avoid affecting. The method of the present invention is widely applicable to a method for producing bread dough.

Claims (13)

In preparing the mountain-shaped bread dough by the medium seed method, in the preparation process of the medium seed, while adding potassium bromate as an aqueous solution, adding ferrous sulfate and ascorbic acid, A method for producing a dough for bread-shaped bread, characterized in that bromic acid does not remain in the product. The method for producing a dough for bread type bread according to claim 1, wherein the ferrous sulfate and / or ascorbic acid is added as a powder separately from the aqueous potassium bromate solution. The method for producing a dough for bread type bread according to claim 1 or 2, wherein the ascorbic acid is entirely or partly coated with fat or oil or a mixture of fat and monoglyceride fatty acid ester. . The mountain according to any one of claims 1 to 3, wherein the potassium bromate is added in an amount of 8 ppm to 15 ppm with respect to the total amount of wheat flour constituting the mountain-shaped bread dough. A method for producing mold bread dough. 5. The ferrous sulfate is added in an amount of 10 ppm to 20 ppm with respect to the total amount of wheat flour constituting the mountain-shaped bread dough, according to any one of claims 1 to 4. A method for producing mountain-shaped bread dough. The mountain as defined in any one of claims 1 to 5, wherein the ascorbic acid is added in an amount of 10 ppm to 50 ppm with respect to the total amount of flour constituting the mountain-shaped bread dough. A method for producing bread dough. A method for producing a mountain-shaped bread according to claim 1, wherein the mountain-shaped bread dough produced by the method for producing a mountain-shaped bread bread according to any one of claims 1 to 6 is baked. The said baking is low-temperature baking, The manufacturing method of the mountain type bread | pane of Claim 7 characterized by the above-mentioned. 9. The method for producing mountain bread according to claim 7 or 8, wherein the mountain bread is a mountain bread that is baked without covering the baking mold. 10. The mountain type bread according to claim 7, wherein the mountain type bread is a soft type mountain type bread that does not give a crust color or a thin color, and / or softly burns the crust. The manufacturing method of the mountain type bread | pane as described in any one claim. When baking the above-described mountain-shaped bread dough, spray the entire surface (upper surface) of the bread dough after proofing with ferrous sulfate aqueous solution, ascorbic acid aqueous solution, ferrous sulfate and ascorbic acid aqueous solution, or water. The method for producing mountain bread according to any one of claims 7 to 10, characterized in that The amount of the aqueous solution or water to be sprayed is ³ g to 7 g per 450 cm ² , The method for producing mountain bread according to claim 11. The above-mentioned mountain type breads are characterized in that no bromic acid remains (the detection limit value is less than 1 ppb) when the remaining amount of bromic acid in the mountain type breads is measured by an improved HPLC method. A method for producing mountain-shaped bread according to any one of claims 7 to 12.