Method for producing bread, method for producing dough, method for producing wheat flour baked goods, and bread

Abstract

To provide a method for producing bread, a method for producing dough, a method for producing wheat flour baked goods, and bread which reduce odors caused by bran.SOLUTION: A method for producing bread comprises a mixing step for mixing materials of bread dough, a fermentation step for fermenting dough obtained by the mixing step, and a baking step for baking the fermented dough, and the materials used in the mixing step include wheat flour, bran flour, and cellulose nanofibers. Moreover, according to the method for producing bread, the generation of odors caused by bran is reduced.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a method for producing bread, a method for producing dough, a method for producing a baked wheat flour product, and bread. [Background technology]

[0002] Patent Document 1 discloses a technology relating to bread that contains bran and / or a shelf life extender, wheat flour, an organic acid monoglyceride, and an emulsifier different from the organic acid monoglyceride, with the objective of reducing unpleasant odors, harsh tastes, bitterness, and other unpleasant tastes derived from the bran and / or a shelf life extender, and dryness, and improving the taste and texture, in bread that uses bran and / or a shelf life extender. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2021-3043 A Summary of the Invention [Problem to be solved by the invention]

[0004] For example, wheat bran contains a relatively large amount of dietary fiber and vitamins. Therefore, by including bran in the ingredients, it is possible to make wheat flour baked products such as bread that are high in nutritional value. However, wheat flour baked products that contain bran are known to produce a peculiar odor caused by the bran. The present invention aims to reduce the odor caused by bran. [Means for solving the problem]

[0005] With this objective in mind, the technology disclosed in this specification is a method for producing bread, comprising a mixing step of mixing bread dough ingredients, a fermentation step of fermenting the dough obtained in the mixing step, and a baking step of baking the fermented dough, wherein the ingredients used in the mixing step include wheat flour, bran flour, and cellulose nanofibers.

[0006] Here, it is preferable to use the cellulose nanofibers that have been previously mixed in the mixing step. In addition, in the mixing step, the bran flour and the cellulose nanofibers may be mixed in advance and then mixed with the wheat flour. In addition, in the materials used in the mixing process, the weight of the bran flour relative to the flour weight, which is the weight of the wheat flour and the bran flour, is preferably 10% or more and 20% or less, and the weight of the cellulose nanofiber relative to the flour weight is preferably 0.2% or more and 0.5% or less. In addition, in the materials used in the mixing process, the weight of the bran flour relative to the weight of the flour is preferably 10%, and the weight of the cellulose nanofiber relative to the weight of the flour is preferably 0.2% or more and 0.5% or less. In addition, it is preferable to use the cellulose nanofibers that have been cooled to a temperature of 1° C. or higher and 5° C. or lower in the mixing step. The cellulose nanofibers may also include carboxymethylated cellulose nanofibers.

[0007] Furthermore, with this objective in mind, the technology disclosed in this specification is a method for producing dough, which is characterized by including a mixing step of mixing wheat flour, bran flour, and cellulose nanofibers. In addition, with this objective in mind, the technology disclosed in this specification is a method for producing baked wheat flour products, comprising a mixing step of mixing dough ingredients and a baking step of baking the dough, wherein the ingredients used in the mixing step include wheat flour, bran flour, and cellulose nanofibers. Furthermore, with this objective in mind, the technology disclosed in this specification relates to bread that is characterized by containing wheat flour, bran flour, and cellulose nanofibers as ingredients. Effect of the Invention

[0008] According to the present invention, the odor caused by bran can be reduced. [Brief description of the drawings]

[0009] [Figure 1] 1 is an overall view of bread produced by the bread producing method of the present embodiment. FIG. [Diagram 2] FIG. 2 is a flow diagram of a method for producing bread according to the present embodiment. [Diagram 3] 4 shows the test results of odor evaluation and swelling evaluation of the present embodiment. [Figure 4] These are test results on bread rise depending on the bran content. [Diagram 5] FIG. 2 is an explanatory diagram regarding stirring of a CNF dispersion. [Figure 6] FIG. 1 shows test results regarding stirring of CNF dispersion. [Figure 7] FIG. 1 shows experimental results of odor intensity depending on the type of cellulose nanofiber. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, the present embodiment will be described with reference to the accompanying drawings.

[0011] <Wheat flour baked products> In this embodiment, a method for producing a wheat flour baked product, which is a baked product using wheat, is described. Examples of wheat flour baked products include bread, cookies, and sponge cake. Here, wheat grains are composed of endosperm, germ, and an outer layer called bran. In this embodiment, flour made by milling only the endosperm, excluding the malt and bran that make up wheat grains, is called "wheat flour." Also, flour made by milling only the bran is called "bran flour."

[0012] Bran flour is a material that can increase the nutritional value of dietary fiber, vitamins, etc. On the other hand, wheat flour baked products containing bran flour produce a unique odor compared to wheat flour baked products not containing bran flour. In this embodiment, a method for reducing the odor caused by the bran (hereinafter referred to as bran odor) will be described in detail.

[0013] FIG. 1 is an overall view of bread 1 produced by the bread producing method of the present embodiment. In this embodiment, a method for producing bread, one of the baked wheat flour products, is described as an example. In the description of this embodiment, an example is used in which bread dough is placed in a baking mold shaped like a rectangular parallelepiped and baked to produce bread 1 (white bread). As shown in FIG. 1, the bread 1 in this embodiment has a rectangular parallelepiped shape. The bread 1 has a bottom 10 that faces the lower side of the baking mold, and a top 20 that faces the upper side that is open in the baking mold. The height H of the bread 1, which will be described later, is the length from the bottom 10 to the highest part of the top 20.

[0014] <Bread manufacturing method> FIG. 2 is a flow diagram of the bread manufacturing method of the present embodiment. As shown in FIG. 2, the bread manufacturing method of this embodiment includes a preparation step S101 for preparing ingredients, a first mixing step S102 for mixing the ingredients, a resting step S103 for resting the mixed dough, a second mixing step S104 for further mixing the dough, a fermentation step S105 for fermenting the dough, and a baking step S106 for baking the fermented dough.

[0015] (preparation process) In the preparation step S101, ingredients for making bread dough are prepared. The ingredients for the bread dough in this embodiment are wheat flour, bran flour, salt, dry yeast, shortening, granulated sugar, skim milk powder, water, and cellulose nanofibers (CNF).

[0016] Here, cellulose is a natural polymer in which β-glucose, the main component of plant cell walls, is linked in a linear chain. Cellulose nanofibers are cellulose that has been defibrated to the nano level. The cellulose nanofibers of this embodiment are obtained by mechanically defibrating plant materials. The cellulose nanofibers are cellulose microfibrils (single nanofibers) consisting of crystalline, quasi-crystalline, and amorphous parts, or cellulose microfibrils (single nanofibers) that are torn vertically, entangled, or aggregates of cellulose microfibrils having a mesh-like structure. For example, cellulose nanofibers can be exemplified as those having a width of 3 to 100 nm, an aspect ratio of 10 or more, and a length of up to 100 μm.

[0017] In this embodiment, a liquid in which cellulose nanofibers are dispersed in water (hereinafter referred to as CNF dispersion) is used. In this embodiment, carboxymethylated cellulose nanofibers can be used. Moreover, the solid content of the cellulose nanofibers in the CNF dispersion of this embodiment (i.e., the cellulose nanofibers themselves) is 2% by weight. In the description of this embodiment, the CNF dispersion used as a material contains water and cellulose nanofibers. The weight is the sum of the weight of the water and the weight of the cellulose nanofibers. On the other hand, in the description of this embodiment, the weight of the cellulose nanofibers is the amount of only the cellulose nanofibers.

[0018] Then, in the preparation step S101, each ingredient is weighed. In this embodiment, the wheat flour is 208g (grams). The bran flour is 42g. In other words, the total weight of the wheat flour and the bran flour is 250g. Furthermore, the shortening is 10g. The granulated sugar is 17g. The skim milk is 6g. The salt is 3.5g. The dry yeast is 2.8g.

[0019] The amount of CNF dispersion is 34 g. The amount of water is 166 g. The total weight of the CNF dispersion and water is 200 g. Here, in the bread manufacturing method of this embodiment, the amount of water is changed according to the amount of cellulose nanofibers added to the bread ingredients. As described above, the CNF dispersion is a liquid that contains water. Therefore, in this embodiment, the amount of water in the bread dough ingredients is handled as the total weight of the water contained in the CNF dispersion and the weight of the water to be added.

[0020] In addition, in the preparation step S101 of this embodiment, water and CNF dispersion liquid are prepared in advance with temperatures of 1° C. or more and 5° C. or less. In this embodiment, water and CNF dispersion liquid of 5° C. are used. In this embodiment, by using water and CNF dispersion liquid with relatively low temperatures, changes in the temperature of the bread dough in response to changes in air temperature, for example, are reduced.

[0021] In the bread material of this embodiment, the weight of bran flour (hereinafter, bran content) relative to the weight of wheat flour and bran flour (hereinafter, flour weight) is set to 10% or more and 20% or less. In the bread material of this embodiment, the weight of cellulose nanofiber (hereinafter, CNF content) relative to the flour weight is 0.2% or more and 0.5% or less. More preferably, the bran content is 10%, and the CNF content is 0.2% or more and 0.5% or less.

[0022] (1st mixing step) In the first mixing step S102, the materials prepared in the preparation step are mixed. First, the powdered materials among the prepared materials are put into the mixing case (baking mold), followed by the liquid materials. That is, wheat flour, bran flour, salt, shortening, granulated sugar, and skim milk powder are first put into the mixing case. Then, the CNF dispersion and water are put into the mixing case. Then, the ingredients placed in the mixing case are mixed. In this embodiment, the ingredients are mixed (so-called kneaded) using a rotatable blade provided in the mixing case. The mixing time is about 20 minutes. After that, dry yeast is added to the bread dough prepared by mixing the ingredients.

[0023] (Laying process) In the proofing step S103, the dough is simply left to stand without being mixed. In the proofing step S103 of this embodiment, the dough is proofed at about 26° C. for about 32 minutes.

[0024] (Second mixing process) In the second mixing step S104, the dough is mixed again using the blades provided in the mixing case. The mixing time is about 13 minutes.

[0025] (Fermentation process) In the fermentation step S105, the dough prepared through each mixing step is fermented. In the fermentation step S105 of this embodiment, the dough is fermented at about 33°C for about 87 minutes. Furthermore, in the fermentation step S105, the dough is fermented at about 39°C for about 41 minutes. In this way, the fermentation step S105 includes a plurality of fermentation steps at different temperatures. Also, in the fermentation step S105, the temperature is higher and the time is shorter in the later steps than in the earlier steps.

[0026] (Firing process) In the baking step S106, the dough fermented in the fermentation step is baked. Specifically, in the baking step S106, the dough is placed in a baking case. Then, in the baking step S106, the dough is heated at about 150° C. for about 38 minutes.

[0027] When the baking step S106 is completed, the baked bread is removed from the baking case. At this time, the bread may be removed from the baking case immediately after baking, or after a relatively long time has passed, for example, about 3 hours. In particular, the bread of this embodiment contains cellulose nanofibers. Therefore, even if a relatively long time has passed before the baked bread is removed from the baking case, the bread is less likely to give way.

[0028] As described above, cellulose nanofibers are added to the ingredients of the bread of this embodiment, and the action of the cellulose nanofibers makes it possible to produce bread with a reduced bran odor.

[0029] The bread manufacturing method of this embodiment is not limited to the above steps. For example, bran flour is mixed in advance with a CNF dispersion, or with a CNF dispersion and water. The bran flour and CNF dispersion that have been mixed in advance may then be mixed with wheat flour or other materials other than bran flour. In this way, the bran odor can be further reduced by bringing the bran flour into intimate contact with the CNF dispersion containing cellulose nanofibers.

[0030] <Testing and Evaluation> Next, the test and evaluation of the reduction of bran odor and bread rise according to the bran content will be described. In this embodiment, multiple patterns of bread were made with respect to the bran content and CNF content. The composition of the bread ingredients made was in accordance with the bread making method of this embodiment. Then, the multiple breads made were subjected to a sensory test for the bran odor and an evaluation of the bread rise.

[0031] (Sensory test) For the sensory test, bread with added bran flour was prepared. In addition, bread with added cellulose nanofiber and bread without added cellulose nanofiber were also prepared. Five types of bran flour with bran content of 10%, 20%, 25%, 30% and 35% were prepared. Five types of cellulose nanofiber with CNF content of 0.1%, 0.2%, 0.3%, 0.5% and 0.7% were prepared. In the test results, samples for which no sample could be prepared are displayed as "- (blank)."

[0032] In the sensory test, the bread's smell (aroma) was evaluated by multiple evaluators. The evaluation was determined based on the percentage of people who gave a positive evaluation, for example, that the smell was good. In other words, if 70% or more (100%) of the evaluators rated the smell as good, it was rated A. If 50% or more but less than 70% of the evaluators rated it as good, it was rated B. If less than 50% of the evaluators rated it as good, it was rated C.

[0033] (Swelling evaluation) The rise evaluation was based on measuring the height of the baked bread and the specific volume. The height of bread was measured by measuring the highest point in the vertical direction from the bottom of the baked bread (see Figure 1). The height of bread is an indicator for understanding how much bread has risen. The specific volume is the volume occupied by a unit mass of a substance. The method for measuring the specific volume used in this embodiment is the rapeseed displacement method. In this embodiment, the specific volume is an index for grasping whether the bread is rising.

[0034] In the present embodiment, the best rise evaluation was given an "A" based on the results of height and specific volume, the next best evaluation was given a "B," and the worst evaluation was given a "C." Bread with a good rise evaluation is relatively large in size and has a relatively soft texture, which is preferable. On the other hand, bread with a poor rise evaluation is relatively small in size and has a relatively hard, dry texture, which is unpreferable.

[0035] FIG. 3 shows the test results of the odor evaluation and the swelling evaluation of this embodiment. Figure 4 shows the test results regarding bread rise depending on the bran content.

[0036] The effect of reducing bran odor was examined for bread made with different bran and CNF contents.

[0037] First, it was found that when cellulose nanofiber was added to bread containing bran flour, there was a certain degree of effect in reducing the bran odor compared to bread without the addition of cellulose nanofiber.

[0038] And when the bran content was 10%, the following results were obtained: when the CNF content was 0.1%, it was rated C, when it was 0.2%, when it was rated A, when it was 0.3%, when it was rated A, when it was 0.5%, when it was rated A, and when it was 0.7%, it was rated A.

[0039] When the bran content was 20%, the following results were obtained: CNF content of 0.1% was rated C, 0.2% was rated B, 0.3% was rated A, 0.5% was rated A, and 0.7% was rated A.

[0040] When the bran content was 25%, the following results were obtained: when the CNF content was 0.2%, it was rated C, when it was 0.3%, it was rated A, when it was 0.5%, it was rated A, and when it was 0.7%, it was rated A.

[0041] When the bran content was 30%, the following results were obtained: when the CNF content was 0.2%, it was rated C, when it was 0.5%, it was rated B, and when it was 0.7%, it was rated A.

[0042] When the bran content was 35%, the following results were obtained: when the CNF content was 0.5%, it was rated B, and when it was 0.7%, it was rated A.

[0043] From the above results, it was found that when the bran content of the bran flour is between 10% and 20%, there is a tendency that the bran odor can be reduced by increasing the CNF content of the cellulose nanofiber to 0.2% or more. When the bran content is 25%, it was found that a CNF content of 0.3% or more is effective. When the bran content is 30%, it was found that a CNF content of 0.5% or more is effective. And when the bran content is 35%, it was found that a CNF content of 0.5% or more is effective.

[0044] Next, we will consider the rise of bread.

[0045] Using materials that did not contain added cellulose nanofibers, bread was made with different bran contents and the rise was evaluated. As shown in Figure 4, when no cellulose nanofibers were added and the bran content was 10%, the specific volume was 4.4 and the height was 14.0 cm. When the bran content was 20%, the specific volume was 3.5 and the height was 13.5 cm. When the bran content was 25%, the specific volume was 2.9 and the height was 12.0 cm. When the bran content was 30%, the specific volume was 2.7 and the height was 11.0 cm. When the bran content was 35%, the specific volume was 2.4 and the height was 10.0 cm.

[0046] The bread was evaluated for rise according to the height and specific volume as follows: When the bran content was 10%, it was rated A. When the bran content was 20%, it was rated A. When the bran content was 25%, it was rated B. When the bran content was 30%, it was rated B. And when the bran content was 35%, it was rated C. Thus, it was found that the higher the bran content, the less the bread rose. Furthermore, bread with a low rise rating was hard and had a dry texture, which was undesirable as bread.

[0047] From the above, it was found that bread with a bran content of more than 20% was rated lower in terms of bread rise. And, it was found that bread with a bran content of more than 30% was rated even lower in terms of bread rise. Bread rise also affects the taste of bread. In particular, it was found that when bread does not rise well, the bread tends to feel hard and not taste as good as bread.

[0048] Next, we will examine the rise of bread depending on the CNF content of cellulose nanofibers. When the bran content was 10%, the following results were obtained: CNF content of 0.1% was rated A, 0.2% was rated A, 0.3% was rated A, 0.5% was rated A, and 0.7% was rated C.

[0049] When the bran content was 20%, the following results were obtained: CNF content of 0.1% was rated A, 0.2% was rated A, 0.3% was rated B, 0.5% was rated B, and 0.7% was rated C.

[0050] When the bran content was 25%, the following results were obtained: CNF content of 0.2% was rated C, 0.3% was rated C, 0.5% was rated C, and 0.7% was rated C.

[0051] When the bran content was 30%, the following results were obtained: when the CNF content was 0.2%, it was rated C, when it was 0.5%, and when it was 0.7%, it was rated C.

[0052] When the bran content was 35%, the following results were obtained: when the CNF content was 0.5%, it was rated C; when it was 0.7%, it was rated C.

[0053] From the above, it was found that when the bran content was 25% or more, the bread's evaluation in terms of rise was significantly lowered, regardless of the reduction in bran odor caused by cellulose nanofiber. From the viewpoint of reducing the bran odor and the rise of bread, it was found that the bran content is preferably 10% or more and 20% or less, and the CNF content is preferably 0.2% or more and 0.5% or less, and more preferably, the bran content is 10% and the CNF content is preferably 0.2% or more and 0.5% or less.

[0054] Next, the stirring of the CNF dispersion will be described. FIG. 5 is an explanatory diagram regarding stirring of the CNF dispersion. FIG. 6 shows test results regarding the stirring of CNF dispersion.

[0055] Bread was made using ingredients with a bran content of 20% and a cellulose nanofiber CNF content of 0.3%. In addition, bread was made using either a stirred CNF dispersion or an unstirred CNF dispersion.

[0056] The CNF dispersion was stirred using a mixer. In this embodiment, the CNF dispersion was stirred for 1 minute with an electric hand mixer (HM-006 manufactured by Hiro Corporation) set to strength 3-4. The viscosity of the CNF dispersion 30 before stirring shown in FIG. 5(A) was measured and found to be 4100 mPa·s. On the other hand, the viscosity of the CNF dispersion 30 after stirring shown in FIG. 5(B) was measured and found to be 3200 mPa·s. Thus, the viscosity of the stirred CNF dispersion 30 was reduced compared to the CNF dispersion 30 before stirring. The stirred CNF dispersion 30 became thinner compared to the CNF dispersion 30 before stirring.

[0057] The viscosity was measured using a B-type viscometer (Toki Sangyo TVB-10M, rotor THM-12 adapter) and a 25°C circulating thermostatic bath (JULABO Japan CORIO CD-200F). A 10 mL sample of the CNF dispersion was placed in the adapter and the viscosity was measured after 5 minutes. The stop time was 30 seconds and the speed was 9 rpm.

[0058] As shown in Figure 6(A), it was confirmed that the bread made using the stirred CNF dispersion had the largest outer shape compared to the other breads. In addition, as shown in Figure 6(B), the bread without added cellulose nanofibers (Control) had a height of 12.2 cm and a specific volume of 3.1. In contrast, the bread made using the stirred CNF dispersion had a height of 12.9 cm and a specific volume of 3.2. On the other hand, the bread made using the unstirred CNF dispersion had a height of 12.4 cm and a specific volume of 3.0. These results demonstrated that the use of stirred CNF dispersion makes bread easier to rise.

[0059] In addition, bread made with stirred CNF dispersion and bread made with non-stirred CNF dispersion were evaluated by multiple evaluators (5 people) for reduction in bran odor. All evaluators evaluated that the bread made with stirred CNF dispersion had reduced bran odor compared to the bread made with stirred CNF dispersion.

[0060] As mentioned above, it is presumed that the viscosity of the cellulose nanofibers was reduced by stirring the CNF dispersion, making it easier to mix with the flour ingredients when making the bread dough. As a result, it is believed that the ingredients and the CNF dispersion were more mixed together, making the bread easier to rise when baked. It is also believed that the cellulose nanofibers were more likely to cover the bran flour, reducing the generation of bran odor.

[0061] <Comparison of types of cellulose nanofiber> Next, we will explain the comparison between the type of cellulose nanofiber and the degree of reduction in bran odor. FIG. 7 shows the experimental results of odor intensity depending on the type of cellulose nanofiber.

[0062] Bread was made using ingredients with a bran content of 20% and a cellulose nanofiber CNF content of 0.3%. The following different types of cellulose nanofiber were also made: These are carboxymethylated cellulose nanofibers (hereinafter referred to as CM-CNF), biologically derived cellulose nanofibers (hereinafter referred to as BioCNF), bran-derived cellulose nanofibers (hereinafter referred to as bran CNF), and grape-derived cellulose nanofibers (hereinafter referred to as grape CNF).

[0063] As described above, bread made using multiple cellulose nanofibers was prepared, and the odor was evaluated by instrumental analysis. The odor components were analyzed using a gas chromatograph (Heracles NEO, Flash GC Technology). In this evaluation, volatile components were separated and combined with multivariate analysis techniques to perform pattern recognition and component analysis according to the odor components.

[0064] The odor intensity was evaluated by calculating the distance between each sample and the blank sample, with the odor being evaluated as being stronger the greater the distance from the blank sample.

[0065] The results of the comparison of odor intensity are shown in Figure 7. The odor intensity, from highest to lowest, was Control (no cellulose nanofiber added), Grape CNF, BioCNF, Bran CNF, and Carboxymethylated CNF. In other words, it was found that Carboxymethylated CNF had the greatest reduction in odor.

[0066] In addition, in this embodiment, the embodiments and modified examples may be combined with each other. Furthermore, the present disclosure is not limited to the above-described embodiments, and can be embodied in various forms without departing from the gist of the present disclosure. [Explanation of symbols]

[0067] 1…pan, 10…bottom, 20…top, 30…CNF dispersion

Claims

1. A mixing step of mixing ingredients for bread dough; A fermentation step of fermenting the dough obtained in the mixing step; A baking step of baking the fermented dough; Equipped with A method for producing bread, characterized in that the materials used in the mixing process include wheat flour, bran flour, and cellulose nanofibers.

2. The method for producing bread according to claim 1 , characterized in that the cellulose nanofiber is pre-mixed in the mixing step.

3. The method for producing bread according to claim 1, characterized in that in the mixing step, the bran flour and the cellulose nanofibers that have been mixed in advance are mixed with the wheat flour.

4. In the material used in the mixing step, The weight of the bran flour relative to the flour weight, which is the weight of the wheat flour and the bran flour, is 10% or more and 20% or less; The method for producing bread according to claim 1 or 2, characterized in that the weight of the cellulose nanofiber relative to the weight of the flour is 0.2% or more and 0.5% or less.

5. In the material used in the mixing step, The weight of the bran flour relative to the weight of the flour is 10%; The method for producing bread according to claim 4, characterized in that the weight of the cellulose nanofiber relative to the weight of the flour is 0.2% or more and 0.5% or less.

6. The method for producing bread according to claim 1, characterized in that the cellulose nanofiber is cooled to a temperature of 1°C or higher and 5°C or lower in the mixing step.

7. The method for producing bread according to claim 1 , wherein the cellulose nanofibers include carboxymethylated cellulose nanofibers.

8. A method for producing dough, comprising a mixing step of mixing wheat flour, bran flour and cellulose nanofibers.

9. A mixing step of mixing the dough ingredients; A baking step of baking the dough; Equipped with The method for producing a wheat flour baked product, characterized in that the materials used in the mixing step include wheat flour, bran flour and cellulose nanofibers.

10. A bread characterized by containing wheat flour, bran flour and cellulose nanofibers as ingredients.

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