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Method for manufacturing bread containing dried fruit

A technology for dried fruit and bread, applied in the field of bread containing dried fruit and producing bread containing dried fruit, can solve the problems of loss of soft texture of bread, stale bread and the like

Inactive Publication Date: 2013-05-15
COOP AVEBE U A
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, none of these applications are considered suitable for implementation in terms of improving the quality and texture of bread when producing bread containing dried fruit, and they are considered unsuitable for application as a solution to the problem of loss of soft texture of bread method, the problem is caused by the staleness of the bread due to the transfer of moisture to the fruit and the drop in pH due to the acidity of the fruit

Method used

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  • Method for manufacturing bread containing dried fruit
  • Method for manufacturing bread containing dried fruit
  • Method for manufacturing bread containing dried fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 and Embodiment 2

[0032] Example 1 and Example 2; Comparative Examples 1-8

[0033] The bread containing raisins was prepared according to the mixtures and procedures described in Table 2. Specifically, the maximum amount of water added was changed according to the added gelatinous starch and gelatinous hydroxypropyl starch, and the test was performed using the amount of water considered to be the optimal amount. The values ​​shown in Table 2 are given in Baker's %.

[0034] Table 2

[0035]

[0036] After the first, second, and third days of production, each of these breads was tasted by 10 people, and softness (non-staling) was evaluated on a 5-point scale. Table 3 shows their average scores.

[0037] The evaluation criteria used in the above 5-point evaluation test are as follows:

[0038] 5 points: very soft and moist

[0039] 4 points: soft and moist

[0040] 3 points: standard texture

[0041] 2 points: slightly dry feeling

[0042] 1 point: dry and hard

[0043] 0 points: no product value

[0044] t...

Embodiment 3 and 4

[0047] Examples 3 and 4; Comparative Examples 9 and 10

[0048] The raisin-containing bread was prepared according to the mixture and procedure described in Table 4. Specifically, the maximum amount of water added was changed according to the added colloidal hydroxypropyl starch, and the test was performed using the amount of water considered to be the optimal amount. The values ​​shown in Table 4 are given in Baker's %.

[0049] Table 4

[0050]

[0051]

[0052] After the first day, the second day, and the third day, each of these breads was tasted by 10 people, and the softness (freshness) was evaluated on a 5-point scale. Table 5 shows their average scores. The evaluation standard of the highest 5-point evaluation test is the same as the evaluation standard used in the foregoing embodiment. Please note that the bread of Comparative Example 10 could not be tasted due to poor processability and insufficient volume.

[0053] table 5

[0054]

[0055] Although the first day e...

Embodiment 5 and 6

[0056] Examples 5 and 6; Comparative Example 11

[0057] The raisin-containing bread was prepared according to the mixture and procedure described in Table 6. Specifically, the maximum amount of water added was changed according to the added gelatinous starch, and the test was performed using the amount of water considered to be the optimal amount. The values ​​shown in Table 6 are given in Baker's %.

[0058] Table 6

[0059]

[0060]

[0061] After the first day, the second day, and the third day, each of these breads was tasted by 10 people, and the softness (freshness) was evaluated on a 5-point scale. Table 7 shows their average scores. Specifically, the evaluation standard of the highest 5-point evaluation test is the same as the evaluation standard used in the foregoing embodiment.

[0062] Table 7

[0063]

[0064] Although these results obtained in Processability Example 5, Processability Example 6 and Comparative Example 11 are similar to those obtained for plain br...

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Abstract

The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long period, and to provide a bread containing dried fruit manufactured by this method. A method for manufacturing a bread containing dried fruit according to the invention comprises blending a glutinous (waxy) gelatinised hydroxypropyl starch in a starting material flour during the manufacture of a bread containing dried fruit. Because this method for manufacturing a bread of the present invention can be implemented by blending a glutinous, gelatinised hydroxypropyl starch in a starting material flour, with essentially no alteration to the normal bread-manufacturing process required, a product that ages at a rate comparable to that of a bread in which no dried fruit has been kneaded can be produced.

Description

Technical field [0001] The present invention relates to a bread kneaded with dried fruit, and more particularly to a method for producing bread containing dried fruit, wherein the bread is prevented from being affected by the influence of the dried fruit kneaded into it. It is not fresh, thereby maintaining the soft texture of bread for a long time, and relates to a bread containing dried fruit produced by this method. Background technique [0002] Breads in which dried fruits such as raisins and figs are kneaded (hereinafter referred to as breads containing dried fruits) are very popular among consumers because of their taste and appearance. However, the transfer of moisture from bread dough to the fruit and the drop in pH caused by the acidity of the fruit tend to accelerate the staling of this type of bread. Therefore, in order to avoid the loss of the soft texture of the above-mentioned breads and the inevitable reduction in product value that would in turn cause problems in...

Claims

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Application Information

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IPC IPC(8): A21D2/18A23L1/0522
CPCA21D2/186A21D2/36
Inventor 广泽秀二郎
Owner COOP AVEBE U A
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