JPH04267839A - Bread making - Google Patents

Abstract

PURPOSE:To make breads with good bread formability good in texture even in re-heating after refrigeration or freeze storage. CONSTITUTION:Breads having resistance to re-heating after refrigeration or freeze storage are produced with good bread formability through a production process using a conventional method by blending a protein-containing dietary fiber with a raw material wheat at a weight ratio of 0.1-3.0%.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention is a method for producing bread that spreads well in a pot and has a good texture even when reheated after being refrigerated or frozen by mixing protein-containing dietary fiber with raw materials. This is a matter regarding.

0002

[Prior Art] Conventional breads containing dietary fiber are made for the purpose of ingesting dietary fiber, so by substituting 5 to 15% wheat flour for bread production, the gluten-forming proteins in the wheat flour are diluted. Therefore, there was a problem that the bread-making properties deteriorated. For this reason, strong flour with a high protein content is used, and active gluten and calcium stearyl lactate are added as quality improvers. There was also the problem that the addition of dietary fiber resulted in bread with high moisture content due to the water absorption properties of the dietary fiber, resulting in poor shelf life. Conventional breads have the disadvantage that their texture deteriorates significantly even when they are reheated after being refrigerated or frozen.

0003

[Problems to be Solved by the Invention] The present invention does not directly aim at the intake of dietary fiber, but rather improves the bread-making properties of protein-containing dietary fiber through the interaction between protein and fiber, and improves the bread-making properties of protein-containing dietary fiber after being refrigerated or frozen. This aims to improve quality during reheating.

0004

[Means for Solving the Problems] In other words, the present inventor has determined the type and amount of dietary fiber that can be added to various foods to increase or prevent the volume of bread from increasing or decreasing due to the protein content, and to increase the shape retention due to dietary fiber. The present invention was achieved through experiments with fibers and various types of bread.

[0005] Dietary fiber is defined here as ``the total of poorly absorbable food components that are not hydrolyzed by human digestive enzymes,'' and the analytical method is based on the AOAC official method, the Prosky method. The following are typical dietary fibers: Note that for bread, a particle size of 100 mesh or less is desirable.

[0006] Peel lees, defatted corn germ powder, (corn fiber), soybean fiber, pea fiber, (hereinafter abbreviated as pea fiber). Furthermore, although the definition of breads varies, in the present invention, breads are made from wheat flour as the main raw material and are formed through a heating process to contain air, and typical examples include the following.

○ White bread, butter rolls, hamburger buns, hot dog buns, muffins, croissants,
Prioche, French bread, raisin bread, brown bread, donuts, various sweet breads, Danish pastries, meat buns, Chinese steamed buns, pies, piroshki, naan, sake steamed buns, thin-skinned steamed buns, and sponge cakes.

[Function] Since the present invention is constructed as described above, it is possible to improve the bread-making properties and suppress the deterioration of quality during reheating after refrigerated or frozen storage, and maintain the quality of freshly made bread. However, new developments in distribution can be expected. Next, the present invention will be specifically explained using examples.

[0009]

[Example 1] A loaf of bread was manufactured using the dough method with the following formulation and production, and cellulose (Sanyo International Pulp P-fiber (P-FIBRE1 manufactured by Fujisawa Pharmaceutical Co., Ltd.) was added.
50) was added, and the bread-making properties and texture of each were compared. Bread-making performance is compared by baked volume, and texture is measured at 5 to 10℃ for 3 days when refrigerated, and at -20℃ when frozen.
After being stored at ℃ for 21 days, it was heated in a microwave oven and subjected to sensory evaluation.

(Blend and manufacturing process) Wheat flour (strong semi-first grade flour) 70 parts Medium flour:
east 2
．． 0 parts water added
40 parts mixing
2 minutes on low speed, 2 minutes on high speed (kneading temperature 25
°C) Fermentation
28±1℃, 4 hours) Dough: Flour
30 parts sugar
5
Bushio
2 parts water added
30 parts mixing
2 minutes on low speed, 2 minutes on high speed Shortening 4-part mixing 2 minutes on low speed,
High speed 2 minute floor time
20 minutes divided, rounded bench time 2
0 minute roasting
Bake at 37±1℃ for 40 minutes
Cool at 210℃ for 40 minutes
20℃,
60 minutes

[0011]

[Table 1] Results

0012

[Table 2] *Texture evaluation was given as 10 points immediately after baking, and mutual comparison was made through sensory evaluation by a panel.

[0013]

[Example 2] Butter rolls were manufactured using the direct kneading method using the following formulation, and comparisons were made in the same manner as in Example 1 without the addition of DF, with the addition of KC floc, and with the addition of soybean fiber (Bean Leeds P manufactured by Biodina Nissei). .

(Blend) Strong flour 80 parts Weak flour
20 parts sugar
16 parts yeast 3.5 parts chicken egg 10 parts salt
1.4 parts margarine
14 parts (manufacturing process) Mixing 4 minutes on low speed, 5 minutes on high speed, kneading temperature 23℃ After addition of margarine, fermentation on low speed for 4 minutes and high speed for 3 minutes
Finished at 25±1℃ for 1 hour.
After folding into three, divide into 80g pieces, round and bench time.
20±1℃, 20 minutes roasting
Bake at 38±1℃ for 36 minutes at 200℃
, Cool for 15 minutes at 20℃,
60 minutes

[0015]

[Table 3] Results

[0016]

[Table 4]

[0017]

[Example 3] Chinese steamed buns were produced without DF, with KC floc, and with pea fiber, using the following formulation.
The texture was compared in the same manner as in Examples 1 and 2.

(Composition) Ingredients are omitted Strong flour 250 parts Soft flour 100 parts Sugar 30 parts Lard
10 parts salt
2.5 part East 12 part

[0019]

[Table 5] Results

[0020]

[Example 4] Pizza crust was manufactured using the following formulation without the addition of DF, with the addition of KC floc, and with the addition of soybean fiber. After baking and cooling, the pizza crust was topped with pizza sauce and toppings, and the texture after storage was compared in the same manner as in Example 3. went.

(Blend) Strong flour 80 parts Weak flour
40 parts salt
1.5 parts sugar 3 parts salad oil 10 parts water 70 parts yeast
1.5 parts

[0022]

[Table 6] Results

[0023]

[Table 7]

[0024]

[Effects of the Invention] Since the present invention is constructed as described above, it is possible to improve the bread-making performance, and also to suppress the deterioration of quality due to reheating after refrigerated or frozen storage, thereby improving the distribution strategy.
New strategies can be developed.

Claims (2)

[Claims] [Claim 1] By mixing 0.1 to 3.0% by weight of protein-containing dietary fiber with raw wheat flour, bread-making properties are good through a conventional manufacturing process, and the product can be stored refrigerated or frozen. A method for producing bread, characterized by producing bread that is resistant to subsequent reheating. 2. The method for producing bread according to claim 1, wherein the protein-containing dietary fiber contains 8.0% or more of crude protein and 10.0% or more of dietary fiber on a dry matter basis.