JP7316825B2 - Scratch-frozen dough improving agent and method for producing sweetened medium bread using said agent - Google Patents

Description

The present invention relates to a bread dough improving agent capable of reducing freezing damage even when bread dough prepared by a sweetened medium dough method is frozen and stored, and a method for producing bread by a sweetened medium dough method using the agent.

The habit of eating bread with meals has taken root among the elderly generation, and the consumption of bread per household has been on the rise in recent years. In addition, as a result of the custom of eating bread, the style of providing bread to consumers has diversified. is increasing. On the other hand, with the declining population, declining birthrate and aging population, and the decrease in the working population is being viewed as a problem, the shortage of labor is a serious problem even in the bakery industry. Manufacturing methods and raw materials for this purpose have been developed and improved.

The bread manufacturing process can be broadly divided into preparation, kneading, floor time (primary fermentation), division, bench time, molding, proofing (secondary fermentation), and baking. is called the scratch method or simply scratch. On the other hand, there is a frozen dough manufacturing method that inserts a frozen storage step into the above process and divides the work to reduce the burden on the producer and baker, and is being worked on as a method to solve the labor shortage. Depending on the timing of freezing, the frozen dough manufacturing method can be divided into plate dough freezing method, dough ball freezing method, post-molding freezing method, post-proofing freezing method, post-baking freezing method, etc., but the most typical method is after molding. Freezing method.

In the frozen dough manufacturing method, the dough in the middle of production or the finished bread can be frozen and stored, so mass production is possible according to the production or sales schedule, and at the same time production loss and sales loss can be reduced. In the post-molding freezing method, after molding and freezing at a central bakery, it is stored frozen and delivered to chain bakeries equipped with proofers and ovens, so that a small amount of a wide variety of bread can be sold at multiple chain bakeries. can be done. In addition, even employees with low bread-making skills can deliver freshly baked bread to the store, so there are advantages such as easy hiring and solving the problem of labor shortage.

On the other hand, deterioration in appearance, internal phase, and texture, which tends to occur in the frozen dough manufacturing method, is called freezing failure, and is a disadvantage that is difficult to improve even in the post-molding freezing method. Although the mechanism of freezing injury has not been completely elucidated, the main factors are believed to be ice crystals formed during frozen storage and leakage of reduced glutathione from yeast cells. Ice crystals in dough grow during frozen storage and damage the dough skeleton. In addition, yeast that has passed through the floor process is frozen in a state where it consumes energy for growth and multiplication, so it is likely to cause cell destruction and leak reduced glutathione from the cells. Reduced glutathione cleaves some of the S—S bonds of gluten, thus softening or weakening the bread dough. Bread that has undergone these changes will not be sufficiently fermented by yeast after thawing, and will not be able to retain the gas generated during fermentation and baking. Deterioration of quality such as rough texture, hard and dry texture, etc. becomes conspicuous.

The most common method of improving the frozen dough manufacturing method to reduce the above-mentioned freezing damage is to create a formula that does not easily cause freezing damage, such as increasing the amount of gluten and yeast added and reducing the amount of water added. That is. In addition, in order to suppress the growth and proliferation of yeast before frozen storage, it was necessary to change the process conditions, such as lowering the kneading temperature and shortening the floor time compared to the scratch method.

Therefore, the middle dough method, in which part of the flour used for bread is fermented with yeast and water in advance, the dough after fermentation is kneaded with the rest of the raw materials, and the dough is divided after taking floor time, does not cause freezing damage. It has been considered technically difficult to make frozen dough because there are multiple points that are susceptible to damage. In particular, the more sugar is added, the softer the bread dough becomes and the easier it is to sag.

Due to the above characteristics, the scratch and frozen dough manufacturing methods are different in composition and process from the beginning, so it is necessary to establish separate manufacturing schedules from the preparation stage. The fabric manufacturing method did not necessarily lead to labor reduction, and the burden on the employees was still not reduced. In addition, bread made by the scratch dough method is softer than bread made by other methods, and has excellent anti-aging properties. There has been a demand for the development and improvement of raw materials so that bread dough obtained by the seed method can be frozen during the process.

Prior art documents disclose techniques for freezing and preserving dough prepared by the sponge seed method. Patent Document 1 discloses that the addition of a large amount of oxidizing agent to medium dough for yeast donuts maintains softness and volume, and is highly effective in reducing oil absorption. As in the literature, suppressing the effects of reduced glutathione with an oxidizing agent is widely practiced, but excessive addition of an oxidizing agent may reduce mechanical resistance or cause the winding of molding to come off. However, it is preferable to use it in combination with other emulsifiers and enzymes while imparting moderate extensibility, and it has been necessary to combine a plurality of materials in a suitable formulation. Therefore, in Patent Documents 2 and 3, oxidizing agents are used to suppress volume reduction and loafing of frozen dough bread. Therefore, there is a demand for a more versatile bread dough physical property improver. In addition, in the prior art, no report has been disclosed on the suppression of freezing injury in the case of the sweetened medium dough production method, which is likely to cause a decrease in volume and looseness of the dough, because the conditions for the dough to drip easily are met.

JP-A-5-219877 JP-A-8-106200 Patent Publication No. 3632723

The problem to be solved by the present invention is to prepare a sweetened medium dough that can be stored frozen after kneading, floor time, dividing and molding with the same formulation as the scratch method, and a bread dough improver that can maintain chewiness and volume. is to provide

Bread dough that was mixed by scratching from the time of preparation was manufactured under the conditions of the scratching process, and if it was frozen and stored in the middle, it was not possible to obtain high-quality bread. Similarly, it is assumed that the bread dough mixed with the frozen dough manufacturing method will be frozen and stored in one of the processes, and even if bread is made continuously from preparation to baking, it will be harder than the original scratch bread. It had a dry texture, and the fermented flavor was weak because it did not take a sufficient fermentation time. Therefore, it was necessary to set separate schedules for the scratch method and the frozen dough method, and retail bakeries, etc. still could not reduce the burden on employees. In addition, even major bread makers with frozen dough factories have not been able to improve the quality of frozen dough bread to the level of bread made by the scratch dough method.
In addition, oxidizing agents such as vitamin C have been used to prevent freezing damage in the frozen dough manufacturing method. In order to adjust the state, it was necessary to study the combination with other materials, and the usage was limited.

The present inventors have made intensive studies to solve the above problems. The present inventors have found that the addition is particularly effective in maintaining the firmness and volume even after frozen storage, and that the roughness of the internal phase is improved, leading to the present invention.

That is, the present invention
(1) In a method for producing bread using frozen and thawed bread dough, a sponge dough having a total gas generation rate of 0.3 mL/g or more and less than 0.7 mL/g two hours after the start of fermentation is prepared, A solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule in an amount of 0.5 parts by weight or more per 100 parts by weight of the gluten is added to the bread dough obtained by kneading the seed dough with the main dough. , a method of including a composition obtained by heat treatment at 65° C. or higher for 30 minutes or longer.
(2) The method of (1) above, wherein the bread dough is high-sugar dough.
It provides

When the bread dough improver of the present invention is added to the dough prepared by the sweetened medium dough manufacturing method, freezing damage can be reduced even if the dough prepared in the blending and process of the sweetened medium dough manufacturing method is stored frozen. Especially easy-to-reduce freezing problems are maintenance of chewiness and volume.

Conventionally, when using the frozen dough manufacturing method, compared with the scratch method, the amount of water added and the fermentation time are reduced, and the amount of yeast added is increased to reduce the freezing damage. However, when the bread dough improving agent of the present invention is used, the bread dough prepared and fermented in the same manner as in the sweetened medium dough method is subjected to the plate dough freezing method, the dough ball freezing method, the post-molding freezing method, the post-proofing freezing method, and the post-baking freezing method. It is possible to switch from the process on the way to the law.

Method for measuring waist elasticity in Example 1 Total amount of gas generated in medium dough with different sugar concentrations Temporal change in bread height in Example 1 Temporal change in chewiness of bread in Example 1 White line on bottom of bread in Example 1 Internal phase of cut surface of bread in Example 1

The present invention will be described in detail below.

The medium dough used in the present invention may be produced according to a conventional production method, and can be produced using the raw materials and processes described in Tables 1 and 3. Strong flour, yeast food, glucose, yeast, and water are weighed, kneaded with a mixer, and fermented for a certain period of time in a fermenter or a fermentation room where the fermentation temperature is controlled. Fermentation time may be appropriately adjusted depending on the type of bread to be produced, and is 15 minutes to 6 hours, preferably 0.5 to 4 hours, more preferably 1 to 3 hours. The fermentation temperature may be adjusted according to the characteristics of the yeast used, preferably 20-30°C.

The kneaded dough used in the present invention may be prepared according to a conventional preparation method, and can be prepared using the raw materials and steps shown in Table 2. It consists of medium dough, strong flour, sugar, salt, skimmed milk powder, oil, water, and quality improver. After being kneaded in a mixer, it is fermented for a certain period of time in a fermenter or chamber with controlled fermentation temperature. The amount of sugar added may be adjusted as appropriate, and is 0-30%, preferably 5-25%, more preferably 10-20%, based on flour.

The total amount of gas generated in the present invention is the total amount of gas mainly composed of carbon dioxide produced by the yeast in the medium dough in a certain period of time, and the higher the activity of the yeast, the higher the total amount of gas generated. Highly active yeast easily leaks glutathione when subjected to freezing injury after the transition from the logarithmic growth phase to the stationary phase in the floor process.

The bread dough improving agent in the present invention is a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule in an amount of 1 part by weight or more per 100 parts by weight of the gluten. This is the composition obtained by the above heat treatment step.

The gluten used in the present invention is not particularly limited in terms of the grain from which it is derived and the separation method, but gluten derived from wheat is preferred. In addition, the separated gluten, even if it is a wet type (fresh gluten) that remains separated, can also be dried by flash drying, spray drying, vacuum drying, freeze drying ( Active gluten powdered by drying using various drying methods such as freeze-drying method) may be used, but active gluten is preferred. If active gluten is used, its moisture content is preferably less than 10%, more preferably less than 9%, even more preferably less than 8% and most preferably less than 6%.

The organic acid used in the present invention is an organic acid having two or more carbonyl groups in the same molecule, preferably two or more carboxyl groups, and the isomer may be cis or trans. , may be a racemate. The organic acid having two or more carbonyl groups in the same molecule is preferably succinic acid, malic acid, malonic acid, glutaric acid and adipic acid, more preferably succinic acid or malic acid, and still more preferably succinic acid. Moreover, 1 type may be used for an organic acid and it may use 2 or more types together.

In the present invention, when heat-treating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule (hereinafter simply referred to as organic acid), the amount of organic acid to gluten is, for example, 100% of gluten. It is 0.5 parts by weight or more, preferably 1.0 parts by weight or more, more preferably 2.0 parts by weight or more, and still more preferably 4.0 parts by weight or more. In addition, the upper limit of the amount of organic acid to gluten is not particularly limited, but in order to ensure that gluten and organic acid sufficiently react and the taste of organic acid does not remain in the final product, for example, 100 parts by weight of gluten On the other hand, less than 100 parts by weight, preferably less than 50 parts by weight, more preferably less than 15 parts by weight, even more preferably less than 13.5 parts by weight, even more preferably less than 12 parts by weight, most preferably 10 parts by weight or less .

The heat treatment is preferably performed in a state in which the organic acid is dissolved in a liquid medium, and the liquid used as the medium is preferably water. Methods for preparing a solution containing gluten and an organic acid include: adding an organic acid or a solution of an organic acid after dispersing gluten in a liquid; adding a solution of an organic acid to gluten; It may be either a method of adding a liquid to a mixture of gluten and an organic acid, or a method of adding a mixture of gluten and an organic acid to a liquid.

The temperature of the heat treatment is preferably 65° C. or higher, more preferably 70° C. or higher, and even more preferably 80° C. or higher. At 40°C, gluten and the like become lumps, and at 50°C to 60°C, although they do not become lumps, the desired improved gluten cannot be obtained. In addition, although there is no particular upper limit for the temperature of the heat treatment, considering that the reaction is in an aqueous solution and the reactant is a protein that undergoes thermal denaturation, it is 100°C or less, preferably less than 100°C, more preferably less than 95°C. , and more preferably 90° C. or less.

The reaction product of gluten and organic acid obtained by the above heat treatment (hereinafter referred to as "bread dough improver") may be used as it is or dried to be solidified or powdered to be used as the bread dough improver of the present invention. can be done. The drying method is not particularly limited, and various methods such as flash drying method (flash drying method), spray drying method (spray drying method), drum drying method (drum drying method), vacuum drying method, freeze drying method (freeze drying method), etc. Drying methods can be used.

The bread dough improving agent in the present invention can be used alone, but it can also be formulated by mixing other food materials, additives, flavors, pigments, etc. commonly used when producing bread. good. For example, the sweetened medium dough improver includes various edible oils and fats, dairy products, fruit juice, grain flour, etc., monoglyceride, succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, lecithin, enzymatically degraded lecithin, stearoyl lactic acid. emulsifiers such as sodium and calcium stearoyl lactylate; enzymes such as α-amylase, β-amylase, glucoamylase, hemicellulase (pentosanase), cellulase, glucose oxidase and protease; Amino acids, collagen, soy protein and peptides, etc., inorganic salts such as sodium chloride, potassium chloride, ammonium chloride, calcium sulfate, calcium carbonate, calcium dihydrogen phosphate, nucleic acids such as sodium inosinate and sodium guanylate, vitamin B1, vitamins B2, vitamin C (L-ascorbic acid), vitamins such as vitamin E, alcohols such as ethanol and glycerol, sugars such as sucrose, glucose, maltose, and lactose, gum arabic, alginic acid, carrageenan, xanthan gum, guar gum, tamarind gum, Thickening polysaccharides such as pectin, excipients such as dextrin, various starches, and the like may be contained. Moreover, the form of the bread dough improving agent is not particularly limited, and may be in any form of liquid, granule, paste, and latex.

The bread dough improver of the present invention can be used for bread and bread dough made from cereal flour as a raw material, and can be used in the same manner as conventional formulations and processes, except that the improver is added to other raw materials. The amount of the bread dough improver of the present invention to be added to grain flour is usually 0.1 to 10 parts by weight, preferably 0.1 to 5 parts by weight, more preferably 1 to 5 parts by weight per 100 parts by weight of grain flour. .

In the present invention, grain flour used for bread and bread dough includes grain flour obtained from cereals such as wheat, rice, barley and rye, preferably wheat flour. As the wheat flour, any type and grade of hard flour, semi-strong flour, medium flour and soft flour may be used.

In the present invention, raw materials other than cereal flour used for bread and bread dough include cereal flour (wheat flour, rye flour, rice flour, corn flour, etc.) as the main ingredient, and water, yeast, salt, sugars, oils and fats as secondary ingredients. (shortening, lard, margarine, butter, etc.), dairy products (milk, skimmed milk powder, whole milk powder, condensed milk, etc.), eggs, yeast foods, etc.

The type of bread produced in the present invention is not limited, and processed food produced by processes such as kneading, primary fermentation, division, molding, secondary fermentation, and baking using flour, yeast, salt, and water as main ingredients. and may be frozen and stored between each step. Specific types include white bread, rye bread, French bread, variety bread, roll bread, croissant, hot dog, hamburger, sandwich, jam bread, red bean bun, cream bread, raisin bread, melon bread, sweet roll, brioche, coronet, etc. However, bread using a sweetened medium dough is preferred.

The bread dough improving agent in the present invention enables the bread dough prepared by the scratch method to be appropriately frozen and stored in intermediate steps. The scratch method is a bread-making method that continuously performs the processes of kneading, floor time (primary fermentation), division, bench time, molding, proofing (secondary fermentation), and baking. Straight method, double kneading method, no punch method, 70% seed method, full flavor method, short time seed method, long time seed method (S780 method), overnight seed method (evening seed method), Examples include the 100% seed method and the sweetened seed method. The timing of freezing the bread dough prepared by the scratch method may follow the timing known in conventional frozen dough manufacturing methods, such as the plate dough freezing method in which the dough is frozen immediately after kneading, and the dough is frozen without molding after division and rounding. The dough ball freezing method, the dough after molding is frozen, the dough is frozen after proofing, the dough is frozen after proofing, and the baking after baking is frozen. can be done.

In the present invention, "looseness" refers to a state in which bread dough is frozen, stored frozen for a certain period of time, thawed and baked, and the bread dough sags and spreads at the bottom.
In the present invention, "koshimochi" means that when bread dough is frozen, stored frozen for a certain period of time, and then thawed and baked, the bread dough has a height without sagging and the sides of the bread are rounded and lifted. It refers to the state in which the bottom surface is kept small.

In the present invention, the frozen dough manufacturing method refers to bread making by inserting a frozen storage step into the steps of kneading, floor time (primary fermentation), division, bench time, molding, proofing (secondary fermentation), and baking. It is a bread making method that can be interrupted and separated from the work. Depending on which process the frozen storage process is inserted between, the method can be divided into plate dough freezing method, dough ball freezing method, post-molding freezing method, post-proofing freezing method, and post-baking freezing method.

The contents of the present invention will be described below using examples. However, the technical scope of the present invention is not limited to these examples.

The mixing ratio of raw materials for the breads produced in the following examples is expressed in baker's % (parts by weight) based on 100 parts by weight of strong flour. Dia yeast FRZ (MC Food Specialties) was used as yeast for frozen dough. The yeast can also be used for scratching. Pandia N (MC Food Specialties) was used as yeast food.

(Measurement of fermentation power)
The total gas generation amount in the present invention was measured using a Fermograph. The raw materials shown in Table 1 were weighed, kneaded with a pin mixer, divided into 20 g portions, and set in Fermograph sample bottles. The fermentation temperature was set at 28° C., and after completion of preliminary heating for 5 minutes, fermentation was performed for 120 minutes to obtain the total amount of gas generated.

With regard to the bread dough improving agent of the present invention, the effect of adding the agent was evaluated by freezing the dough produced by the sweetened medium dough method after molding. Since the dough made by the sweetened medium dough method has a high sugar concentration and a sufficient fermentation time as a floor time, if it is frozen after molding, freezing problems such as glutathione leakage from the yeast will occur. Cheap. In this example, water was charged at the same mixing ratio as in the case of charging by the scratch method, and was evaluated as a condition in which ice crystals tend to form during frozen storage.

(Sample preparation method)
The bread dough modifier was obtained by adding 4.00 g (0.034 mol) of succinic acid to 500 mL of distilled water and mixing to obtain a mixture. 100 g of active gluten (moisture content: 5.8 W/W %) was added to the resulting mixture, and the mixture was heated to 80° C. using a water bath while being sufficiently stirred. After the temperature reached 80°C, the mixture was further stirred for 300 minutes to allow the active gluten and succinic acid to react. The resulting reaction solution was emulsified using a homogenizer for 120 seconds. The emulsified liquid was spread on a vat and dried using a freeze dryer to obtain a dried product (water content: 7.0 W/W%). Using a food processor, the dried product was pulverized to obtain the bread dough improving agent of the present invention.

(Bread making method)
Table 1 shows the mixing ratio of raw materials for bread, and Table 2 shows the bread making process and the conditions in each process.
The medium dough was prepared with the same composition and process for all test plots. Specifically, hard flour, yeast food, glucose, yeast, and water were weighed, kneaded in a vertical mixer, and fermented in a constant temperature bath.
Comparative evaluation was performed using Comparative Group 1 to which nothing was added, Comparative Group 2 to which gluten was added as a modifier, and Experimental Group 1 to which the bread dough modifier of the present invention was added. Specifically, strong flour, granulated sugar, salt, skimmed milk powder, water, fermented sponge dough, gluten or bread dough improver were weighed and kneaded with a vertical mixer. After confirming that gluten was formed in the dough by appropriately adjusting the stirring speed of the mixer, shortening was added and kneaded again. After confirming that the dough and shortening were sufficiently mixed and that gluten was formed again in the dough, mixing was terminated, and the temperature of the dough at this time was taken as the kneading temperature. Also, the kneading temperature was controlled within 28±0.5° C. by appropriately cooling the dough during mixing. The kneaded dough was first fermented in a constant temperature bath (floor time). After floor time, the dough was divided, rolled, and allowed to rest for bench time. After the bench time was over, the rolled dough was rolled with a molder and stored frozen.
The maximum freezing period was 1 month, and the effect of addition was compared after 1 day, 1 week, 2 weeks, and 1 month after frozen storage.
The sweetened medium dough taken out of the freezer was thawed with a dough conditioner, subjected to secondary fermentation in a proofer, and then baked.
The baked bread was cooled to room temperature, after the rough heat was removed, it was stored overnight in a constant temperature bath and evaluated the next day.

(Evaluation method of addition effect)
The effects of addition were compared on bread height and chewiness measurements and internal phase appearance.
<Bread height>
In the present invention, the bread roll is defined as a long side that is parallel to the binding line at the time of roll molding, and a short side that is spirally wound with the dough. The height of the bread roll was defined as the highest position from the bottom in a region 2 cm forward and backward from the position of 1/2 the length of the long side.
<Bread stickiness>
FIG. 1 shows a cut surface obtained by cutting the position measured as the height of the bread roll perpendicularly to the long side or parallel to the short side. γ in FIG. 1 indicates the length of the short side where the bottom of the bread roll and the cut surface are attached, and α indicates the length of the longest short side of the cut surface. The chewiness is a numerical value obtained by comparing the length of γ with respect to α, or the length of the short side of the bread roll not in contact with the bottom surface, which is obtained by subtracting γ from α, with respect to α. The chewiness is defined as a value obtained by subtracting γ/α from 1. The closer to 0, the worse the chewiness, and the closer to 1, the better the chewiness.
The waist elasticity can also be visually evaluated by sensory evaluation. The bottom of the bread roll with good elasticity has a white line around the bottom, showing a whiter tone than the center. On the other hand, roll bread with poor elasticity has no white line and the entire bottom surface is browned, so it is possible to distinguish whether the bread has good elasticity or not.
<Internal Affairs>
The internal phase was evaluated by comparing the fineness of the bubbles inside the cut surface with respect to the cut surface. In the inner phase, which is severely damaged by freezing damage, the size of the air bubbles is large. On the other hand, when the damage due to freezing damage is small, the size of the air bubbles is small, and the air bubbles appear fine and uniform.

(result)
<Total amount of gas generated>
Fig. 2 shows the total amount of gas generated by yeast (Dia yeast FRZ) in medium dough with a sugar concentration of 3-20%. The total amount of gas generated after fermentation at 28°C for 120 minutes decreased in a concentration-dependent manner and was 0.3 mL/g or more and less than 0.7 mL/g at a sugar concentration of 3% to 20%. It was suggested that yeast activity was highest at a sugar concentration of 3%, and that the strain was susceptible to freezing injury and that the amount of glutathione leaked was large.
3 and 4 show changes over time in the height and chewiness of bread rolls.
3 and 4, "Frozen 1D" after one day of frozen storage, "Frozen 1W" after one week of frozen storage, "Frozen 2W" after two weeks of frozen storage, and "Frozen 1M" after one month of frozen storage. said.
When the height of the bread rolls is compared, the value of the experimental group 1 is the largest from 1 day after frozen storage to 1 month after frozen storage, and it was shown that the height of the bread roll is maintained by adding the bread dough improving agent. .
When comparing the springiness of the rolls, similarly to the height, the value of the experimental group 1 was the largest from 1 day after frozen storage to 1 month after frozen storage. Rukoto has been shown.
Since the test plot 1 showed high values for both height and waist elasticity, it was suggested that the volume was also the largest among the three test plots.
Comparing the changes over time in the height and chewiness of the bread rolls after freezing for one month, the three experimental groups decreased in the same way, but the values after one month of frozen storage in the experimental group 1 were It was significantly higher than the value of 2 after 1 day of frozen storage. Compared to Comparative Area 1 and Comparative Area 2, Experimental Area 1 does not require changes such as reducing the amount of water blended or shortening the fermentation time that has been done in the conventional frozen dough manufacturing method, and the sugar concentration is high. , it was shown that freezing injury can be sufficiently suppressed even if it is produced with a long fermentation time.
The appearance of the bottom surface of the bread roll is shown in FIG. In FIG. 5, the comparative plot 1, the comparative plot 2, and the test plot 1 are arranged in order from the left. While no white line was found on the bottom surface of Comparative plot 1, white lines could be confirmed in Comparative plot 2 and Experimental plot 1. The white line of the experimental plot 1 was thicker than that of the comparative plot 2 and occupied a wider area on the bottom surface, suggesting that the chewiness was improved compared to the comparative plot 2.
FIG. 6 shows the appearance of the cut surface of the bread roll. In FIG. 6, the comparative plot 1, the comparative plot 2, and the experimental plot 1 are arranged in order from the left. In the internal phases of Comparative Areas 1 and 2, large bubbles increase from the outside toward the center, while in Experimental Area 1, the size of the bubbles is almost the same between the outside and the central part, and the internal phase is uniform. showed that. From this, it was shown that the bread dough improving agent of the present invention is effective in preventing the skeleton of bread dough from being broken by ice crystals and maintaining a uniform internal phase.

As described above, when the bread dough improver of the present invention is added to scratch dough prepared by the sweetened medium dough method, freezing damage can be reduced even during frozen storage from the middle of the production process. Especially easy-to-reduce freezing problems are maintenance of chewiness and volume. Conventionally, when using the frozen dough manufacturing method, compared with the scratch method, the amount of water added and the fermentation time are reduced, and the amount of yeast added is increased to reduce the freezing damage. However, when the bread dough improving agent of the present invention is used, it is possible to prepare, ferment, divide and mold bread dough in the same manner as in the sweetened medium dough manufacturing method, and then freeze and store the dough. Furthermore, since the baked bread has sufficient fermentation time, it is also possible to enhance the fermented flavor that could not be enhanced with frozen dough bread. In the present invention, the effects were confirmed in an evaluation system in which freezing damage is most likely to occur. Therefore, it was thought that the use of a bread dough improving agent would allow the production of high-quality bread even in other bread making methods classified as scratch methods, and in the case of appropriately freezing and preserving from the intermediate steps. It is believed that the use of the improver will spread the use of the frozen dough manufacturing method and help to solve the labor shortage in the bread manufacturing industry.

Claims (2)

In the method for producing bread using frozen and thawed bread dough, a sponge dough with a total gas generation rate of 0.3 mL/g or more and less than 0.7 mL/g two hours after the start of fermentation is prepared, and the sponge dough is subjected to main kneading. Gluten and 0.5 parts by weight or more of carbonyl groups per 100 parts by weight of the gluten are added to the bread dough kneaded with the dough (excluding polysaccharide breads characterized by yeast being added during the main kneading and mixing). A method of containing a composition obtained by heat-treating a solution containing two or more organic acids in the same molecule at 65°C or higher for 30 minutes or longer. 2. The method of claim 1, wherein the bread dough is a high sugar dough.