JPS5942834A - Bread dough modifier and method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a bread dough modifier and a method for modifying bread dough.

In the bread making industry, ascorbic acid,
Organic acids such as malic acid and soy flour with enzyme activity have started to be added.

However, food additives such as L-ascorbic acid and malic acid are different from those that were intentionally synthesized from the beginning in order to fully perform their functions as yeast foods, and some of their properties happen to be due to the aging of the dough. It is only to the extent that there is evidence that it is effective. In view of these circumstances, the present inventor conducted studies with the aim of providing additives and methods that can improve the rheological properties of bread dough, and as a result, yeast decomposition products or yeast decomposition products and egg white decomposition products The present invention was completed based on the knowledge that a predetermined objective can be achieved by adding a mixture of stearic acid monoglyceride, ascorbic acid, and vegetable protein to bread dough.

That is, an object of the present invention is to provide a technique for modifying the physical properties of bread dough and, as a result, to improve the product characteristics of the finished product.

The invention will now be described in detail.

The yeast decomposition products according to the present invention include brewer's yeast and different yeasts other than brewer's yeast 9, such as baker's yeast.

Refers to the cell walls of yeast such as sake yeast, soy sauce yeast, and wine yeast that have been destroyed by chemical, physical, or biological treatment. Commercially available products include yeast autolysate, ie yeast extract.

The egg white decomposition product may be either acid-decomposed egg white or enzymatically decomposed egg white.

As a mixture of yeast decomposition product and egg white hydrolyzate.

For example, one commonly available commercially under the trade name Fretas A can be obtained and used in the present invention.

Fretas A's main ingredients are peptides and amino acids obtained by limited decomposition of egg white.

It contains 50% of a mixture of this and yeast extract derived from the above-mentioned brewer's yeast, and 50% of processed starch. The component analysis values are as follows.

Carbohydrate 76.5% Moisture 6.3% Crude protein 6.1% Crude fat 0.3% Reducing sugar 2.1% Salt 8.7% The analysis value is because the product is derived from natural materials. Although there will be slight variations in

A yeast decomposition product or a mixture of a yeast decomposition product and an egg white decomposition product originally has the effect of improving the physical properties of bread dough and shortening the ripening time and baking time, and this has already been described in Japanese Patent Publication No. 56-42249. has been done. However, as the aging time is shortened, the mechanical properties of the bread dough tend to weaken.

This is expected to be enhanced by the addition of plant proteins in the present invention. Also, as a result of preliminary consideration,
Stearic acid monoglyceride has been found to be effective in increasing the extensibility of bread dough, and its addition is expected to result in superior mechanical properties. However, yeast decomposition products or mixtures of yeast decomposition products and egg white decomposition products.

It is not known that a mixture containing stearic acid monoglyceride, L-ascorbic acid, and vegetable protein as its main components exhibits an overall dough-modifying effect equal to or greater than that of potassium bromate due to mutual supplementation of the components. Ta. Therefore, the configuration of the present invention is novel in itself and has an effect superior to that of the prior art. Regarding the particularly preferable weight ratio between each component, when the yeast decomposition product or the mixture of yeast decomposition product and egg white decomposition product is 50 parts by weight, stearic acid monoglyceride is 10 to 10 parts by weight.
30 parts by weight, L-ascorbic acid is 0.05-0.20
The amount of plant protein is 20 to 40 parts by weight. However, the present invention is not limited to the above range.

The amount of the modifier of the present invention added to bread dough is not particularly limited, but is usually preferably 1 to 2%. That is, it is preferably 1 to 2 parts by weight per 100 parts by weight of bread dough. In the present invention, plant proteins include, for example, wheat protein and soybean protein, and gluten is particularly preferably used. It also includes highly processed vegetable proteins.

Although the present invention is a dough modifier prepared in advance, the effects of the present invention can be similarly achieved by directly adding each component of the present invention to bread dough. Therefore, when bread dough is kneaded, fermented, and baked to produce bread, a yeast decomposition product or a mixture of yeast decomposition product and egg white decomposition product is added to the bread dough.

Although the method for modifying bread dough characterized by the addition of stearic acid monoglyceride, L-ascorbic acid and vegetable protein is a separate invention, it achieves the same objective.

Further, the bread dough in the present invention may be either medium dough or directly kneaded dough, and is not particularly limited. It is usually used for filling dough in the 7096 filling dough method.

Examples of breads to which the present invention is applied include:

White bread, breads such as koppepan, and jam bread.

Examples include sweet breads such as cream bread and anpan, variety breads such as fruit bread and continental bread, and other breads such as Danish pastries and yeast donuts.

Next, the effects of the present invention are specifically demonstrated by the farinograph test,
Confirmed by extenso gelaf test and baking test. That is, the water absorption rate of the dough and the behavior characteristics during dough kneading are determined by farinograph test,
The elongation properties of the dough are determined by the extensogel rough test, and the dough properties related to kneading, kneading, and baking are determined by the baking test, and the product properties and compressibility related to the appearance and internal phase of the finished product are determined, and each property value is determined. 9 The present invention can increase the water absorption of the dough, improve the kneading behavior and stretching properties of the dough, and further improve the product properties and compressibility of the finished product.

The present invention will be explained in detail using the experimental examples described below.

Experimental Example 1) Sample 5 types of materials and composition ratios to be subjected to farinograph test are mixtures as shown below, and the breakdown of additives in the materials and the amounts added are as described in the additive column of Table 1. Sample wheat flour 30 (1) Distilled water Required amount Additives Listed amount (2) Method Knead the sample with a farinograph mixer.

Adjust the amount of distilled water required so that the peak center of the farinograph curve is 500 BU to create a complete curve. From this, W, A, (adj), DU.

EE, 5tability, WB, Wlg, M
The characteristic values of TI, VV and 20m1n drop were measured. For reference, a schematic diagram of a farinograph is shown in FIG. Also, please refer to the following explanation for each measurement value measured based on FIG. 1.

W, A, (adj): Water absorption rate, Water
Absorption (500BU equivalent value) D-U: Time to peak of curve center line in mm (
10mm/min) - curve center BU at peak, Dev
elopment time-Brabendern1
t EE : Parallel duration of the curve in mm (10 m
m/min), Existence time of e
lasticityAT-DT-5tab: Arrival time to two points where the upper edge line of the curve intersects with the BU line passing through U and the difference between the two in mm (10 mm/min) Arriv
al time~Departure time-8t
ability w, w, 0: 5 minutes after D, 10
BU value difference between the center of the curve and U after minutes, Weaknes
sat 5m1ns.

or 10m1ns, after peakMTI:
BU difference between the upper edge of the curve 5 minutes after ]) and the upper edge of the curve at D, MechanicalTolerance
Index V, V,: Valorimeter value, Valorimeter
r Value 20mins, drop: BU value difference between the center of the curve and U 20 minutes after the start of operation (3) Results are shown in Table 1.

[F] in the table indicates a mixture of a yeast decomposition product and an egg white decomposition product, which is commercially available under the trade name Fretas-A. 9 is a mixture of 050 parts by weight of the above, 30 parts by weight of gluten, 20 parts by weight of stearic acid monoglyceride, and 0.1 part by weight of L-ascorbine, and represents the bread dough modifier of the present invention.

The following considerations can be obtained from Table 1.

Water absorption rate: ■ Approximately 0.0% per 1% when added up to 296.
A 5% increase in water absorption was observed.

[F] did not change the water absorption rate when added up to 29!5.

Peak time: 1% and 2% addition of shows the same peak,
It was several percent longer than the control. [F] showed the same value as the control.

EEL@ is approximately 10% longer than Huntroll,
■196 was the same as the control, and 2% was slightly decreased.

5tability: Both showed a tendency to decrease as the addition rate increased.

W, MTI, and 20mlns, drop: All showed an increasing tendency as the addition rate increased.

Experimental Example 2 (1) Sample A mixture of the materials and composition ratios used in the extenso gelaf test is as follows.

Four types of sample wheat flour whose breakdown of additives in the ingredients and their added amounts are as listed in Table 2, Additives 300
g Distilled water Required amount Salt 6 g Additives Listed amount (2) Method Place the sample in a farinograph mixer bowl and mix at high speed (2
85 RPM) for 1 minute, stopped for 5 minutes, and continued kneading until the center of the curve at the peak reached 500 BU. Fabric 1
50 g was collected, and the extenso gelatinous values after 45, 90, and 135 minutes were determined, and from this, the characteristic values of E, E, R, and Area E at each elapsed time were measured. For reference, FIG. 2 shows a schematic diagram of extensogelaph. For each characteristic value measured based on FIG. 2, please refer to the following explanation.

E: degree of elongation in mm, mtensibity
EI: degree of elongation to the peak of the curve R: tensile strength according to the BU value, i.e. the height of the peak of the curve, Re5istance Area E, : Area surrounded by the curve up to E is expressed as d. Diagonal line part in Figure 2 (3) Results The results are shown in Table 2.

Table 3 shows item 1 after 45 minutes and item 2 after 90 minutes.
, 135 minutes later is item 3, and the characteristic values for each elapsed time are shown. Also, ■ indicates the same content as in Table 1 above.

Table 3 shows the results of Table 2 rewritten as measured values and indexes for each characteristic value.

Here, the index refers to a value converted for each characteristic value, with the measured value for item 1 regarding potassium bromate being set as 100. Further, for each additive, the measured value for 9 items 1 is taken as 100, and the converted value is shown within 0.

Experimental Example 3 (1) The materials and composition ratios constituting the sample dough and dough are as shown below, and the breakdown of additives in the materials and the amounts added are shown in Tables 4-1 and 4-2. Names of 10 kinds of sample materials as described in % Ingredients % Dough % Total % Flour 70.0 30.0 100 Water 45
Fy-465195-21,065,0~67.5i
- Strike 2.0
2.0 salt -2,
02,0 Sugar -4,04,0 Shoughtoning -4,04,0 Additives Listed amount - EastThe flour used was strong flour, and the total weight of the flour was 300I.

Knead the medium dough at low speed (141 RPM) for 2 minutes IV.

The mixture was kneaded to a temperature of 24°C and fermented at 28°C for 4 hours.

Next, the dough ingredients were added and kneaded at low speed for 11/2 minutes, then at high speed (285 RPM) and kneaded to a temperature of 28°C. Subsequently, according to the description of Example 1, one division, round,
Wakashi, shaping and 9th stage at 38±1℃, relative humidity 90%
Roasting was performed in the above manner.

The high-speed kneading time, number of moulder rotations, and roasting time for each sample are as described in the columns of dough kneading device 9, number of molder rotations, and roasting time in Tables 4-1 and 4-2.

The weight ffi (g) of the obtained sample immediately after loading.

The same volume ← porosity, ripeness rank, and standing score were determined. In addition, the product examination score according to the Japanese Pan Science Society Institute Standard Examination Method and the combinability on the 1st and 3rd day after burning the clay were determined using AACC Baker Compressimeter. Combineability - Take 3 slices and measure 2mm + 3 at the top, middle and bottom of the bread.
The load with respect to the strain of ml 4mi was measured in g, and the average value was determined. In addition.

Plunger area is 3.2cm x 3.2crIL=10
．． It is 24cn.

(3) Results The results are shown in Tables 4-1 and 4-2. In the table, ■ indicates the same content as in Table 1 above.

Discussion From Experimental Examples 1 to 3, the following considerations can be obtained regarding the case where the modifier of the present invention is added up to 296%.

1. Water absorption rate is 0.5% for every 1% of the present modifier added.
To increase. Therefore, the present invention modifier 0.5%, 1%, 1.
591), water absorption is 0.3% corresponding to 2% addition.
, 0.5%, 0.896. It is 1%.

2. The salt content is 0.5% and 1% of the modifier of the present invention.

When adding 1.5% and 2%, add 0.03 salt each.
%, 0.059!5.0.08%, can be reduced by 0.1%, and an excellent product can be obtained.

3. There is no need to particularly increase or decrease the dough kneading time by adding the modifier of the present invention.

4. The roasting time can be expected to be shortened to about 1096 by using the modifier of the present invention.

5. Addition of the modifier of the present invention strengthens the fabric structure and increases extensibility, resulting in improved mechanical properties.

6. The modifier of the present invention optimizes the ripening of the dough and improves its mechanical properties, resulting in a significantly larger volume.

7. Regarding the crust hue, a rich golden brown rich in brightness can be obtained by the modifier of the present invention.

8. With regard to crumb hue and streaks, the modifier of the present invention provides sufficiently expanded fine and uniform streaks.

The bubble film becomes tense and reflects the light rays diffusely, giving it a white (shining hue).

9. Regarding the feel, the modifier of the present invention improves the texture to a soft and smooth velvet-like texture with rich elasticity.

10. As for the flavor, the fermentation promoted by the modifier of the present invention produces a crumb aroma and a rich crust browning flavor due to the rust hue.

11. Regarding the taste, the modifier of the present invention provides a pleasant mouthfeel brought about by the excellent texture and chewiness brought about by the improved elasticity, and together with the rich cheese, a unique flavor is imparted.

12. The modifier of the present invention improves the physical properties of the dough and provides excellent product properties, so it can be expected to have an effect of retarding aging.

Next, the present invention will be specifically explained using examples.

Example 1 (One loaf) Wheat flour 210.0p, water 141.3p. jir, E2) 6.09°Fretus A 1.5g, gluten 0.9g, stearic acid monoglyceride 0.
69. Ascorbic acid 0.003g at low speed 141RPM
Knead IV for 2 minutes, raise the temperature to 24°C, and ferment at 28°C for 4 hours.

Next, flour 901. 60.6g of water, 5.76g of salt,
Granulated sugar 12.0. ji+, shortening 12.
Add 0j;l of dough ingredients and cook on low speed 141 RPM for 11 minutes.
/2 minutes and knead for 2 minutes at high speed 285 RPM and knead to a temperature of 28°C.

Subsequently, the dough was divided into 450 g pieces, passed through a V8-inch roll once, folded into three times twice, and left at 28°C for 15 minutes. Next, shape it into a one-row 7 type, and the temperature is 38°C9.
Roast for 55 minutes at a relative humidity of 90% or higher.Finally, bake at 223°C for 25 minutes, and cool until the center reaches room temperature.

Example 2 (One loaf) Flour'y, ohg, 4.711 parts of water, 0.0 of yeast.
2 to 9. Fretuce 0.1kg, gluten 60g, stearic acid monoglyceride 40g, ascorbic acid 0
．． 2fl Knead into medium dough at a temperature of 24°C, 28°C
Ferment for 4 hours.

Next, flour s, okg, water 2.019g, salt 0.1
9k.

Add 0.4 kQ of granulated sugar and 0.4 kg of shortening to the dough and knead to a temperature of 28°C.

Next, it is divided into predetermined weights, rounded, rolled, shaped, and heated at a temperature of 38 to 40°C, and a relative humidity of 90% or higher.
Roast for 0 minutes.

Finally, bake at 220°C for 25 minutes and cool until the center reaches room temperature.

Example 3 (Bread) The same procedure as described in Example 2 is carried out except that bread is roasted for 40 to 45 minutes and baked at 220°C for 30 to 35 minutes.

Example 4 In the description of Example 2, gluten 409. The same procedure as in Example 2 was carried out except that stearic acid monoglyceride 20I, ascorbic acid 0, and IJ were used.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram of a farinograph corresponding to FIG. 1 described in the section of Experimental Example 1 Results. Figure 2 is a schematic diagram of an extensogelaph corresponding to Figure 2 described in the Results section of Experimental Example 2, and the left diagram shows graphs after 45 minutes, 90 minutes, and 135 minutes on the same time axis. The schematic diagrams arranged side by side, and the diagram on the right, are schematic diagrams drawn for the purpose of explaining the graph after, for example, 90 minutes have elapsed. 160

Claims (4)

[Claims] (1) Yeast decomposition product or mixture of yeast decomposition product and egg white decomposition product, stearic acid monoglyceride. Bread dough modifier containing L-ascorbic acid and vegetable protein as main ingredients (2) For 50 parts by weight of yeast decomposition product or a mixture of yeast decomposition product and egg white decomposition product, stearic acid monoglyceride is 10 to 30 parts by weight, and L-ascorbic acid is 0.0 part by weight.
5 to 0.20 parts by weight, and the bread dough modifier according to claim 1, wherein the amount of vegetable protein is 20 to 40 parts by weight. (3) When manufacturing bread by kneading, fermenting, and baking bread dough, yeast decomposition product or a mixture of yeast decomposition product and egg white decomposition product, stearic acid monoglyceride, L-ascorbic acid, and vegetable protein are added to the bread dough. A bread dough modification method characterized by (4) Stearic acid monoglyceride is 10 to 30 parts by weight and L-ascorbic acid is 0.05 parts by weight for 50 parts by weight of yeast decomposition product or a mixture of yeast decomposition product and egg white decomposition product.
~0.20 parts by weight, and the method for modifying bread dough according to claim 3, wherein the amount of vegetable protein is 20 to 40 parts by weight.