JPH104864A - Modifier for bread dough and production of bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a modifier, capable of reducing the use of ascorbic acid, effective for the improvement of physical properties of a bread dough and enabling the production of a dough excellent in internal property, appearance and characteristics for preparing bread by a machine (mechanical resistance) by using ascorbic acid and a soybean peroxidase as oxidants. SOLUTION: This bread dough modifier is obtained by compounding a soybean peroxidase and ascorbic acid. It is preferable to use gliadin and/or glutenin together with ascorbic acid and the soybean peroxidase in the production of bread dough, and such combination enables the improvement of palatability, volume and internal quality during fermentation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread dough improving agent and a method for producing bread, and more particularly to a bread dough improving agent for improving the action of ascorbic acid used as a bread dough improving agent. The present invention relates to a method for producing bread with improved quality.

[0002]

2. Description of the Related Art Ascorbic acid is used for the purpose of improving the physical properties of bread dough, increasing the volume of bread, and improving the quality of the inner phase, instead of potassium bromate, an oxidizing agent which has been widely used. Widely used. Ascorbic acid is originally a reducing agent, but in bread dough it is immediately oxidized to dehydroascorbic acid,
It acts as an oxidizing agent and exerts the above effects.

[0003] However, ascorbic acid has a rapid effect and acts strongly, so that the dough tends to be too tight. In a bakery where the process is mechanized, the dough is cut off when the machine is divided or rounded using a divider or a rounder, or when molding with a machine, etc. Become.

[0004] Usually, the amount of ascorbic acid added is about 10 ppm in bread, french bread, etc., but in frozen dough requiring a short time formation, the amount of ascorbic acid added is 100 ppm or more. There are cases. In this case, the dough is further closed, and the baked bread becomes hard and has a poor flavor. For this reason, conventionally, ascorbic acid has been used in combination with a softening agent such as a reducing agent or a protease. However, the above problem has not been sufficiently solved.

[0005] For example, cysteine as a reducing agent is also added to bread dough as a softening agent. However, since cysteine is rapidly oxidized to cystine in yeast-containing bread dough, it only acts as a softening agent during the early stages of mixing, and its softening effect does not persist and is effective during fermentation. Since there is no such material, it is not expected that frozen dough or the like can be used to improve overtightened dough during fermentation. Cysteine has also been used in combination with potassium bromate for a long time, and it has been known that cysteine alone reduces the quality of the internal phase such as texture, inner hue, texture, taste, and aroma.

[0006] Proteases are also known as softeners, and many of them are commercially available from molds, actinomycetes, bacteria, and the like, and are generally used. However, proteases act on gluten in dough to decompose, and In particular, when the amount of addition is excessive, it is recognized that the bread volume is remarkably reduced and the internal phase is destroyed, and it is considered that the quality of the bread is reduced.

[0007] For these reasons, a new bread dough improving agent or a new bread making method capable of improving the action of ascorbic acid or reducing the amount of ascorbic acid is expected.

On the other hand, a fraction containing gliadin as a main component and a fraction not containing glutenin as a main component extracted from wheat gluten with a low-concentration aqueous acidic ethanol solution are both excellent in water absorption and kneading property, It has been clarified that by adding these to bread dough, an effect of improving bread making properties, an effect of suppressing freezing denaturation of frozen dough, and the like can be exhibited as compared with active gluten conventionally used for bread production (Japanese Patent Application Laid-Open No. HEI 9-258572). 8-66147, JP-A-8-51
No. 918).

However, also in the production of these breads, the SH group of the protein forming gluten is oxidized to form an SS bond to form a cross bond, thereby improving the physical properties of the dough.
Oxidizing agents are often used for quality improvement such as volume increase, and the same problem as described above naturally occurs when ascorbic acid is used as the oxidizing agent.

[0010]

Therefore, in the present invention, when ascorbic acid is used as an oxidizing agent in the production of bread, its action is improved, and / or the amount of ascorbic acid added is reduced. An object of the present invention is to provide a bread dough improving agent and a method for producing such bread, with the aim of improving the dough during fermentation and producing excellent quality bread.

[0011]

In order to solve the above-mentioned problems, when soybean peroxidase, which is an oxidoreductase, is used in combination with ascorbic acid, the dough becomes too tight due to ascorbic acid. As a result, mechanical devices such as dividers, rounders, and moulders are used. Of ascorbic acid in the process of using ascorbic acid in the process of using ascorbic acid in a large amount of cut, rough, or frozen dough during the process of using ascorbic acid, and the dough during fermentation in which the effect of ascorbic acid cannot be expected Can be improved, and the present invention has been achieved.

That is, the present invention is a bread dough improver containing soybean peroxidase and ascorbic acid. The present invention is also a method for producing bread, characterized by adding soybean peroxidase and ascorbic acid to bread dough.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, ascorbic acid is commonly used as a food additive in L-form.
In addition to ascorbic acid, ascorbic acid encapsulated with sodium ascorbate, fat or the like can be used.

As the soybean peroxidase, a soybean pod obtained by adding a 10-fold amount of water to a soybean pod, extracting at room temperature, concentrating, and drying can be used. This may be further purified by a protein adsorbent or the like, and any purification method,
Even those having a degree of purification can be used.

In the bread dough improving agent or the method for producing bread according to the present invention, the ratio of soybean peroxidase to ascorbic acid is not particularly limited, but is preferably 0.01 or more to 1 ascorbic acid by weight. More preferably, it is 0.1 to 100. The amount of the dough improving agent of the present invention added to wheat flour is preferably 0.0001% by weight or more, more preferably 0.1% by weight or more.
0.01 to 0.1% by weight.

The method of adding these ascorbic acid and soybean peroxidase to bread dough in the production of bread is not particularly limited, and may be carried out according to a conventional bread making method. For example, it is possible to dissolve them in water, or dissolve them as they are in water for preparing dough, or mix them in advance with a powder material.

The ascorbic acid added to the bread dough acts quickly and strongly, which may be a factor in spoiling the quality of the resulting bread. On the other hand, the action of soybean peroxidase is slow-acting, improves bread dough without excessively tightening the bread dough, improves bread making properties, and exerts a dough improving effect even during fermentation in which the effect of ascorbic acid cannot be expected. Therefore, by using soybean peroxidase in combination, it is possible to improve the extensibility without sagging the dough that is too tightly ascorbic acid, and to improve the bread making property in machine molding, thereby improving the quality of the obtained bread. improves. The bread dough improving agent of the present invention has a remarkable effect particularly on improving the quality of frozen dough and improving bread making properties by mechanical molding.

As gliadin and glutenin used in the present invention, those described in JP-A-5-309261 can be used.

That is, an aqueous solution of acidic ethanol used for fractionation of wheat gluten is prepared by adding 1 to 20% by volume of an aqueous ethanol solution to an organic acid consisting of citric acid, lactic acid, malic acid, tartaric acid, adipic acid and acetic acid or one of salts thereof. Or two or more are dissolved in 0.01 to 5.0% by weight / volume,
It can be prepared by adjusting the pH of the extract containing wheat gluten to 3 to 5. The wheat gluten fraction is obtained by adding and dispersing wheat gluten in this acidic ethanol aqueous solution, stirring the mixture at 10 to 50 ° C. for about 0.5 to 5 hours, and centrifuging the extract. The precipitation can be performed by separating the supernatant and the precipitate that is a non-extracted fraction.

Both fractions are concentrated or diluted as necessary,
Each is dried by a method such as spray drying, flash drying, freeze drying or the like to obtain powder. The dried powder of the supernatant is a fraction containing gliadin as a main component, and the powder of the precipitate is a fraction containing glutenin in the protein as a first component, and the ratio of the fraction to be extracted to the non-extracted fraction is generally 3: 7 to 5: by weight ratio of dry powder
It is about 5.

In the present invention, by using gliadin and / or glutenin in combination with the above-mentioned ascorbic acid and soybean peroxidase, the physical properties of the dough are improved and the bread making properties by machine molding are improved, and the dough and flavor of the dough are improved. The effect of gliadin and / or glutenin on bread dough can be sufficiently exerted, and the texture, volume increase and other quality of the internal phase can be further improved during fermentation. In particular, it is presumed that it acts on the proteins gliadin and / or glutenin as an oxidizing agent during fermentation to strengthen the network structure, and contributes to the improvement of the quality of the inner phase of the resulting bread, particularly the texture. In the method for producing bread, regarding the method for adding these gliadin and / or glutenin,
There is no particular limitation. Preferably, it is a method of previously mixing with flour.

When gliadin and / or glutenin are used in combination with ascorbic acid and soybean peroxidase in the bread dough improving agent or the method for producing bread according to the present invention, the mixing ratio (weight ratio) of gliadin and / or soybean peroxidase is
Or, assuming that glutenin is 100, ascorbic acid is 0.01 to 10, soybean peroxidase is 0.01 to
A range of 20 is preferred. In the improver containing gliadin and / or glutenin, it is preferably 0.01% by weight or more, more preferably 0.1% by weight, based on flour.
To 10% by weight.

The form of the dough improving agent of the present invention is not particularly limited. For example, a powder formulation.

[0024]

The present invention will be described in more detail with reference to the following examples. In Examples,% is by weight unless otherwise specified. The concentration is against flour.

Examples 1 to 3 and Comparative Example 1 After making frozen dough (frozen dough balls) as described below, mountain-shaped bread was manufactured. That is, in the composition of Table 1, the dough was mixed for 3 minutes at low speed, 8 minutes at medium and high speed, then shortening and yeast, mixed for 3 minutes at low speed and 15 minutes at medium and high speed, and kneaded to 20 ° C. The dough was aged for 15 minutes, divided into 220 g by a divider, rounded by a rounder, and rapidly frozen at -40 ° C. The frozen dough was frozen and stored for a certain period of time, then thawed, molded with a moulder, and placed in a bread mold four by four. Then at 38 ° C (relative humidity 90
%) And baked at 200 ° C. for 35 minutes.

[0026]

[Table 1]

Note 1: Asama Kasei Co., Ltd., trade name Glia A Note 2: Asama Kasei Co., Ltd., trade name Asama Glutenin Note 3: Mitsubishi Chemical Foods Co., Ltd. Note 4: No oxidizing agent Note 5: Food additive grade Note 6: manufactured by ENZYMOL International, Inc., concentrated s
oy hull extract, activity; 8,800 ppu / g

The results of the evaluation of the obtained bread by 10 skilled panelists are shown in Table 2.

[0029]

[Table 2]

From these results, it can be seen that the combined use of ascorbic acid and soybean peroxidase can suppress the deterioration of the appearance and the quality of the internal phase which occur when a large amount of ascorbic acid is added to frozen dough. Further, as compared with the bread of Example 1, the bread of Example 2 (with gliadin) emphasized softness, and the bread of Example 3 (with glutenin) emphasized sakumi. This indicates that the use of ascorbic acid and soybean peroxidase together with them fully utilized the properties of gliadin and glutenin, and further improved the texture and physical properties.

Example 4, Comparative Example 2 A frozen dough (dough frozen) was prepared as follows.
French bread (Kuppe) was manufactured. That is, with the composition shown in Table 3, the dough was mixed for 3 minutes at a low speed and for 6 minutes at a medium speed, and kneaded to 20 ° C. Let this dough sleep for 15 minutes.
Divide into 50g with a divider, round with a rounder, -4
Quick frozen at 0 ° C. Subsequently, the frozen dough was frozen and stored for one month, thawed, molded with a moulder, and then cooled to 32 ° C.
(90% relative humidity) for 90 minutes, take the stove, 200 ℃
For 20 minutes.

[0032]

[Table 3]

The specific volume of the finished bread was measured immediately after baking. Further, 24 hours after firing, the products were scored by 10 panelists. Table 4 shows the results.

[0034]

[Table 4]

According to Table 4, the French bread of Example 4 is superior to that of Comparative Example 2 in all the evaluation items including the specific volume, and the conventional bread was obtained by using ascorbic acid, soybean peroxidase and glutenin together. It turns out that it is possible to produce high-quality frozen dough French bread, which has been considered difficult.

Example 5, Comparative Example 3 Amppan was produced using an automatic encrusting machine as follows. That is, confectionery bread dough (25% of sweetened seeds) was prepared with the composition shown in Table 5, and an encrusting machine was used under the following conditions.
The dough was first mixed with a medium seed for 3 minutes at low speed and for 2 minutes at medium speed, and kneaded to 25 ° C. This dough was fermented for 150 minutes. Next, the main kneading was performed by mixing for 3 minutes at low speed and 5 minutes for medium and high speed, and after mixing shortening, further mixing for 1 minute at low speed and 6 minutes at medium and high speed, and kneading to 29 ° C. Then, a floor time of 30 minutes and a punch time of 60 seconds were taken and molded by an encrusting machine. After molding, 38 ° C (relative humidity 90
%), And baked at 210 ° C. for 10 minutes.

Conditions of the encrusting machine Equipment N208DD Clutch B-3 Encapsulating plate manufactured by Leon Automatic Machine Co., Ltd. Rotating nozzle with L8 rubber L-type rotating ring No. 20 Weight 70g Transmission 5.5

[0038]

[Table 5]

Note 1: Composition of comparative improver Powder active gluten 99.9% Ascorbic acid 0.1% Note 2: Composition of practical improver Gliadin 99.9% Ascorbic acid 0.025% Soybean peroxidase 0.075%

The specific volume of the finished bread was measured immediately after baking. Further, 24 hours after firing, the product was scored by a paneler. Table 6 shows the results.

[0041]

[Table 6]

From Table 6, it can be seen that the ampoule of Example 5 is superior to that of Comparative Example 3 in all the evaluation items including the specific volume, and that mechanical assortment is performed by using ascorbic acid, soybean peroxidase and gliadin together. Thus, it is clear that anpan with excellent taste can be produced.

[0043]

The dough improving agent of the present invention uses ascorbic acid and soybean peroxidase in combination as oxidizing agents,
By reducing the amount of ascorbic acid used, it has the effect of improving the properties of bread dough, increasing the volume, improving the internal phase, appearance, and other quality effects, and in particular, improving the dough quality during fermentation, which cannot be expected from ascorbic acid. Provides dough with excellent bread making properties (machine resistance). In addition, by further using gliadin and / or glutenin in combination, it is possible to obtain bread having better internal phase such as appearance and texture, and more excellent quality in volume increasing effect. Furthermore, since the improving agent of the present invention has the effect of improving the quality of bread dough by reducing the amount of ascorbic acid used, it is particularly suitable for frozen dough and has a remarkable effect of improving machine-made breadability. Further, also in the production method of the present invention, by adding each of the above compounds to the bread dough or as an improver, bread having the same quality as above can be produced.

Claims (4)

[Claims] 1. A bread dough improving agent containing soybean peroxidase and ascorbic acid. 2. The bread dough improving agent according to claim 1, which contains gliadin and / or glutenin. 3. A method for producing bread, comprising adding soybean peroxidase and ascorbic acid to bread dough. 4. The method for producing bread according to claim 3, wherein gliadin and / or glutenin are added.