Composition for bread making and method for making bread

Abstract

To provide a composition containing rice flour for bread making that has good formability and shape retention.SOLUTION: The composition for bread making of the present invention comprises rice flour, processed starch, a thickener, and an emulsifier in a prescribed ratio.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a bread-making composition and a method for producing bread.

Background Art

[0002] In recent years, in order to cope with various food allergies, the development of foods that do not contain specific allergens has been attempted. Examples of such foods include bread that does not contain gluten, which is one of the allergens (for example, Patent Document 1). Examples of gluten-free bread include bread made mainly from rice flour.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, bread dough containing rice flour has problems in that it is easily softened and has poor moldability, and even if it is molded into a desired shape, it cannot maintain that shape and has poor shape retention.

[0005] In view of the above circumstances, the present invention has been made, and an object thereof is to provide a rice flour-containing composition for bread-making that has good moldability and shape retention.

Means for Solving the Problems

[0006] The present inventors have found that the above problems can be solved by blending a predetermined amount of modified starch, thickener, and emulsifier together with rice flour, and have completed the present invention. Specifically, the present invention provides the following.

[0007] (1) A composition for bread-making, wherein the composition for bread-making contains rice flour, modified starch, thickener, and emulsifier, The content of the processed starch is 5.0 parts by mass or more with respect to 100 parts by mass of the rice flour, the content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less with respect to 100 parts by mass of the rice flour, the content of the emulsifier is 0.5 parts by mass or more and 6.0 parts by mass or less with respect to 100 parts by mass of the rice flour, Bread-making composition.

[0008] (2) The processed starch contains one or more selected from the group consisting of hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, and acetic acid starch, The bread-making composition according to (1).

[0009] (3) The thickener contains hydroxypropyl methylcellulose, The bread-making composition according to (1).

[0010] ]> (4) The emulsifier contains one or more selected from the group consisting of glycerin fatty acid ester and sucrose fatty acid ester, The bread-making composition according to (1).

[0011] (5) A method for producing bread, comprising a step of baking the bread-making composition according to any one of (1) to (4).

Effect of the Invention

[0012] According to the present invention, there is provided a rice flour-containing composition for bread-making having good moldability and shape retention.

Brief Description of the Drawings

[0013]

Figure 1

Mode for Carrying Out the Invention

[0014] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not particularly limited thereto.

[0015] <Bread-making composition> The bread-making composition of the present invention (hereinafter also referred to as "the composition of the present invention") satisfies all of the following requirements. · The bread-making composition contains rice flour, modified starch, a thickener, and an emulsifier. · The content of the modified starch is 5.0 parts by mass or more with respect to 100 parts by mass of the rice flour. · The content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less with respect to 100 parts by mass of the rice flour. · The content of the emulsifier is 0.5 parts by mass or more and 6.0 parts by mass or less with respect to 100 parts by mass of the rice flour.

[0016] The composition of the present invention is a bread-making composition containing rice flour. Bread dough containing rice flour is difficult to knead and has poor formability. Even if it is formed into a desired shape, it cannot maintain that shape and has poor shape retention. Therefore, as a result of intensive studies by the present inventors, it has been found that when three components, namely, modified starch, a thickener, and an emulsifier, are blended with rice flour in predetermined ratios, the above problems can be solved.

[0017] Modified starch, a thickener, and an emulsifier are all known as components that improve the processability of bread dough. However, there has been no prior practical knowledge that can sufficiently improve the formability and shape retention of bread dough containing rice flour, which is very difficult to form, and the findings by the present inventors are extremely unexpected.

[0018] In the present invention, the "bread-making composition" includes a mixture containing bread materials such as rice flour for use in the production of bread. Specifically, the "bread-making composition" includes bread dough before baking. However, the composition of the present invention also includes those in the form of a dry mix (dry powder mixture).

[0019] In the present invention, "formability" includes the ease of forming the bread dough before baking (for example, the ease of forming into a desired shape).

[0020] In the present invention, "shape retention" includes that the formed bread dough before baking maintains a desired shape, and that the bread after baking maintains a desired shape.

[0021] Formability and shape retention can be evaluated according to the type of bread. For bread with a simple shape, it can be judged based on the "expansion degree" and "maintenance degree" shown in the examples. According to these indexes, based on the longitudinal and transverse lengths of the bread before and after baking, it can be evaluated whether a bread maintaining its shape can be obtained from the formed bread dough. For bread obtained by filled forming or bread with characteristic shapes, it can be evaluated by visual observation (such as whether the filling comes out of the outside of the dough, whether the shape collapses, etc.).

[0022] Hereinafter, the composition of the present invention will be described in detail.

[0023] In the following, the "dry mass" of the composition of the present invention means the total amount of the components excluding the components mainly composed of moisture among the components constituting the composition of the present invention. In the present invention, examples of the "component mainly composed of moisture" include components having a moisture content of 85.0% by mass or more. Specific components include water, milk, etc. Milk includes both animal milk (such as cow's milk, goat's milk, etc.) and plant milk (such as soy milk, rice milk, oat milk, almond milk, etc.).

[0024] (1) Rice flour "Rice flour" means milled rice and is usually a dry powder. Rice flour may be used alone or in combination of two or more.

[0025] The variety of rice as the material of rice flour is not particularly limited, and examples include polished rice and glutinous rice, with polished rice being preferred. Examples of polished rice include Japonica rice, Indica rice, Javanica rice, etc.

[0026] The particle size of the rice flour is not particularly limited, but is usually 10 to 250 μm. The particle size is specified by a laser diffraction / scattering particle size distribution measuring device.

[0027] The content of the rice flour in the composition of the present invention is not particularly limited. Usually, the higher the content of the rice flour, the more significantly the moldability and shape retention deteriorate. However, according to the present invention, the occurrence of such problems can be suppressed. For example, the content of the rice flour is preferably 25% by mass or more, more preferably 35% by mass or more, and still more preferably 50% by mass or more with respect to the composition (dry mass) of the present invention.

[0028] The upper limit of the content of the rice flour is not particularly limited as long as other components can be sufficiently blended, but is preferably 94% by mass or less, more preferably 93% by mass or less with respect to the composition (dry mass) of the present invention.

[0029] (2) Modified starch "Modified starch" means starch that has been subjected to any treatment (enzymatic treatment, physical treatment, chemical treatment, etc.). The modified starch may be used alone or in combination of two or more.

[0030] Examples of the modified starch include any modified starch that can be used as a food additive. Specifically, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, acetic acid starch, oxidized starch, sodium octenyl succinate starch, sodium starch glycolate, etc. can be mentioned.

[0031] From the viewpoint of particularly easily enhancing the moldability and shape retention of the rice flour-containing bread dough, one or more selected from the group consisting of hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, and acetic acid starch are preferable as the modified starch.

[0032] The content of the processed starch is 5.0 parts by mass or more with respect to 100 parts by mass of the rice flour. The higher the content of the processed starch, not only the moldability and shape retention are better, but also it becomes easier to obtain a chewy bread.

[0033] The lower limit of the content of the processed starch is 5.0 parts by mass or more, preferably 7.0 parts by mass or more, more preferably 9.0 parts by mass or more with respect to 100 parts by mass of the rice flour.

[0034] The upper limit of the content of the processed starch is preferably 100 parts by mass or less, more preferably 50 parts by mass or less with respect to 100 parts by mass of the rice flour.

[0035] The lower limit of the content of the processed starch is preferably 2% by mass or more, more preferably 3% by mass or more with respect to the composition (dry mass) of the present invention.

[0036] The upper limit of the content of the processed starch is preferably 49% by mass or less, more preferably 33% by mass or less with respect to the composition (dry mass) of the present invention.

[0037] (3) Thickener The "thickener" means any component that increases the viscosity of food and drink products. The thickener may be used alone or in combination of two or more.

[0038] Examples of the thickener include any thickener that can be used as a food additive. Specifically, hydroxypropylmethylcellulose, guar gum, gum arabic, xanthan gum and the like can be mentioned.

[0039] From the viewpoint that the moldability and shape retention of the bread dough containing rice flour can be particularly enhanced, hydroxypropylmethylcellulose is preferable as the thickener. As the hydroxypropylmethylcellulose, those having a viscosity of 2800 to 5600 mm 2 / s in a 2% aqueous solution at 20 °C are particularly preferable.

[0040] The content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less with respect to 100 parts by mass of rice flour. By satisfying the requirement of the blending amount of the thickener, particularly, the shape retention property after baking of the dough becomes good.

[0041] The lower limit of the content of the thickener is 0.5 parts by mass or more, preferably 0.7 parts by mass or more, more preferably 1.0 parts by mass or more with respect to 100 parts by mass of rice flour.

[0042] The upper limit of the content of the thickener is 8.0 parts by mass or less, preferably 7.0 parts by mass or less, more preferably 5.0 parts by mass or less with respect to 100 parts by mass of rice flour.

[0043] The lower limit of the content of the thickener is preferably 0.2% by mass or more, more preferably 0.3% by mass or more with respect to the composition (dry mass) of the present invention.

[0044] The upper limit of the content of the thickener is preferably 7.0% by mass or less, more preferably 5.0% by mass or less with respect to the composition (dry mass) of the present invention.

[0045] (4) Emulsifier "Emulsifier" means any component that acts as a surfactant. The emulsifier may be used alone or in combination of two or more.

[0046] Examples of the emulsifier include any emulsifier that can be used as a food additive. Specifically, glycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, lecithin and the like can be mentioned.

[0047] From the viewpoint of particularly easily enhancing the moldability and shape retention property of the rice flour-containing bread dough, one or more selected from the group consisting of glycerin fatty acid ester and sucrose fatty acid ester are preferable as the emulsifier.

[0048] The content of the emulsifier is 0.5 parts by mass or more and 6.0 parts by mass or less with respect to 100 parts by mass of rice flour. By satisfying the requirement of the blending amount of the emulsifier, particularly, the shape retention property after baking of the dough becomes good.

[0049] The lower limit of the content of the emulsifier is 0.5 parts by mass or more, preferably 0.7 parts by mass or more, more preferably 0.8 parts by mass or more with respect to 100 parts by mass of rice flour.

[0050] The upper limit of the content of the emulsifier is 6.0 parts by mass or less, preferably 4.0 parts by mass or less, more preferably 3.0 parts by mass or less with respect to 100 parts by mass of rice flour.

[0051] The lower limit of the content of the emulsifier is preferably 0.2% by mass or more, more preferably 0.3% by mass or more with respect to the composition (dry mass) of the present invention.

[0052] The upper limit of the content of the emulsifier is preferably 6.0% by mass or less, more preferably 5.0% by mass or less with respect to the composition (dry mass) of the present invention.

[0053] (5) Ratio of each component The blending amount of each component may satisfy any one or all of the following.

[0054] The mass ratio of the thickener to the modified starch (thickener / modified starch) is preferably 0.005 or more and 1.0 or less, more preferably 0.01 or more and 0.5 or less.

[0055] The mass ratio of the emulsifier to the modified starch (emulsifier / modified starch) is preferably 0.005 or more and 1.2 or less, more preferably 0.01 or more and 0.6 or less.

[0056] The mass ratio of the emulsifier to the thickener (emulsifier / thickener) is preferably 0.07 or more and 12.0 or less, more preferably 0.1 or more and 9.0 or less.

[0057] (6) Other components In addition to rice flour, modified starch, thickener, and emulsifier, the composition of the present invention may contain moisture (such as water, milk, etc.). The moisture content can be appropriately adjusted according to the type of bread to be obtained and the like. However, the composition of the present invention also includes those in the form of dry mix (dry powder mixture).

[0058] Further, in the composition of the present invention, within the range that does not inhibit the effects of the present invention, in addition to the above components, any components that can be added to bread may or may not be blended.

[0059] Examples of the optional components include flours other than rice flour (such as wheat flour, chickpea flour, soybean flour, potato flour, tapioca flour, etc.), gluten, yeast, saccharides, salt, edible oils and fats, etc. The types and blending amounts of these components can be appropriately adjusted according to the effects to be obtained and the like.

[0060] Conventionally known bread is obtained from dough containing wheat flour and gluten, and has good moldability and shape retention. On the other hand, according to the present invention, good moldability and shape retention can be achieved without blending wheat flour or gluten. In a preferred embodiment of the present invention, the content of wheat flour is preferably 10% by mass or less, more preferably 1.0% by mass or less, and most preferably 0% by mass (that is, does not contain wheat flour) based on the composition (dry mass) of the present invention. In a preferred embodiment of the present invention, the content of gluten is preferably 10% by mass or less, more preferably 1.0% by mass or less, and most preferably 0% by mass (that is, does not contain gluten) based on the composition (dry mass) of the present invention.

[0061] When the composition of the present invention contains a flour other than rice flour, even a gluten-free flour can achieve good moldability and shape retention. Examples of the gluten-free flour include chickpea flour, soybean flour, potato flour, tapioca flour, etc.

[0062] Examples of the saccharides include granulated sugar, fructose, glucose, maltose, brown sugar, etc.

[0063] Examples of edible oils include rice oil, rapeseed oil, olive oil, and the like.

[0064] <Method for producing bread> The present invention also includes a method for producing bread, which includes a step of baking the composition of the present invention.

[0065] The details of the method for producing bread are not particularly limited, and any method and conditions according to the type of bread, etc. can be adopted. For example, by forming the composition of the present invention (in the form of bread dough) into a desired shape and performing fermentation (primary fermentation, secondary fermentation, etc.) and baking under any conditions, bread can be obtained.

[0066] Conventional rice flour-containing bread dough was difficult to spread thinly or uniformly, and even if it could be formed, it could not maintain its shape, so its formability and shape retention were extremely poor. Therefore, compared with bread made mainly from wheat flour, the types of rice flour-containing bread that could be produced were restricted. However, according to the present invention, formability and shape retention at the same level as bread dough made mainly from wheat flour can be achieved. Therefore, according to the present invention, not only simple-shaped bread (such as round bread made by simply rounding the dough), but also the following types of bread that could not be achieved with conventional rice flour bread can be produced. · Bread with a complex shape: butter roll, twist bread, three-strand braided bread, character bread (bread imitating a face, etc. by combining fine parts), donut-shaped bread, mountain-shaped sandwich bread, etc. · Bread obtained by filled forming: bread wrapped with filling (such as filled bread, etc.)

Examples

[0067] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0068] (1) Preparation of bread-making composition Based on the following method, a bread-making composition having the composition shown in the "Composition" in the table was prepared. Note that the numerical values of each component in the table represent parts by mass relative to 100 parts by mass of rice flour. Also, in this example, none of the compositions contain wheat flour.

[0069] (1-1) Preparation of Raw Materials The following raw materials were prepared. Note that for all bread-making compositions, 10 parts by mass of sugar, 5 parts by mass of rice oil, 2.5 parts by mass of yeast, 1.8 parts by mass of salt, and 75 parts by mass of water were blended based on 100 parts by mass of rice flour.

[0070] (Rice Flour) Dried powder of polished rice (particle size: 10 - 250 μm)

[0071] (Modified Starch) Modified Starch - 1: Acetylated phosphate cross-linked starch Modified Starch - 2: Acetate starch Modified Starch - 3: Hydroxypropylated phosphate cross-linked starch Modified Starch - 4: Hydroxypropyl starch

[0072] (Thickener) Thickener - 1: Hydroxypropyl methylcellulose with a viscosity of 2800 - 5600 mm 2 / s in a 2% aqueous solution at 20°C Thickener - 2: Hydroxypropyl methylcellulose with a viscosity of 280 - 560 mm 2 / s in a 2% aqueous solution at 20°C

[0073] (Emulsifier) Emulsifier - 1: Glycerin fatty acid ester Emulsifier - 2: Sucrose fatty acid ester

[0074] (Others) Gluten Chickpea flour Soybean flour Potato powder Tapioca powder

[0075] (1-2) Mixing of Raw Materials All the raw materials were mixed together and put through a mixer to obtain the dough (all-in-one mix method). The obtained dough corresponds to the bread-making composition of the present invention.

[0076] (2) Production of bread Using the obtained dough, the following three types of bread were produced.

[0077] (2-1) Production of round bread After allowing each dough to stand at room temperature for about 30 minutes (primary fermentation (floor time)), 45 g portions were rounded and shaped. Subsequently, the dough was kept warm at 38 °C and 85% humidity for secondary fermentation. After secondary fermentation, the dough was baked in an oven at 200 - 230 °C for 15 minutes to obtain round bread.

[0078] (2-2) Production of filled bread After allowing each dough to stand at room temperature for about 30 minutes (primary fermentation (floor time)), 45 g portions were rounded, then the center was flattened to a uniform thickness, 20 g of red bean paste was placed on it, and it was wrapped and rounded. Subsequently, the dough was kept warm at 38 °C and 85% humidity for secondary fermentation. After secondary fermentation, the dough was baked in an oven at 200 - 230 °C for 15 minutes to obtain filled bread.

[0079] (2-3) Production of mountain-shaped sandwich bread After allowing each dough to stand at room temperature for about 30 minutes (primary fermentation (floor time)), 140 g portions were flattened, folded, and rolled into a ball shape. Three of these were arranged in a sandwich bread mold. Subsequently, the dough was kept warm at 38 °C and 85% humidity for secondary fermentation. After secondary fermentation, the dough was baked in an oven at 200 - 230 °C for 15 minutes to obtain mountain-shaped sandwich bread.

[0080] (3) Evaluation of bread The formability and shape retention of each obtained bread were evaluated by the following method. Each result is shown in the "Evaluation" column of the table.

[0081] (3-1) Evaluation of round bread The rounded and shaped dough (after the first fermentation and before the second fermentation) was placed between square timbers with a height of 25 mm, and was rolled out from above with a rolling pin to make the height (Y1) constant. Also, the diameter (X1) of the dough was measured with a caliper. Next, the height (Y2) and diameter (X2) of the dough after the second fermentation were measured with a caliper. After baking the dough, the height (Y3) and diameter (X3) of the round bread were measured with a caliper. Each measurement was performed on three round breads with the same composition, and the average value of the obtained values was calculated.

[0082] Also, based on each of the obtained measurement values, an evaluation was performed according to the following criteria. First, if the "Y3" and "X3" of the dough after baking are higher than the "Y1" and "X1" of the dough before the second fermentation, respectively, it can be judged that the dough has swollen and been baked as bread. And if the ratio (X1 / Y1) of "Y1" and "X1" of the dough before the second fermentation is maintained even after the second fermentation and baking, it can be judged that the formability and shape retention of the dough and bread are good. Based on such points, the following "expansion degree" and "maintenance degree" were defined.

[0083] (Expansion degree) The expansion degree is an index as to whether the dough has retained gas inside and been well baked as bread. If the expansion degree is 1.25 or more, it can be judged that it has been well baked. Expansion degree of height: Y3 / Y1 Expansion degree of diameter: X3 / X1

[0084] (Maintenance degree) The maintenance degree is an index as to whether the ratio (X1 / Y1) of "Y1" and "X1" of the dough before the second fermentation is maintained even after the second fermentation and baking. The closer the maintenance degree is to 1 (for example, 0.92 to 1.08), the better the formability and shape retention of the dough and bread can be judged. Aspect ratio before the second fermentation (A1): X1 / Y1 Aspect ratio after the second fermentation (A2): X2 / Y2 Aspect ratio after baking (A3): X3 / Y3 Retention: A3 / A1

[0085] (Evaluation Criteria) ◎: Both the expansion degree of height and the expansion degree of diameter are 1.6 or more, and the retention is 0.98 - 1.02. 〇: Does not meet the criteria of ◎, but both the expansion degree of height and the expansion degree of diameter are 1.4 or more, and the retention is 0.95 - 1.05. △: Does not meet the criteria of ◎ and 〇, but both the expansion degree of height and the expansion degree of diameter are 1.25 or more, and the retention is 0.92 - 1.08. ×: Either the expansion degree of height or the expansion degree of diameter is less than 1.25, or the retention is outside the range of 0.92 - 1.08.

[0086] Each measurement object in the evaluation of round bread is shown in Figure 1.

[0087] (3 - 2) Evaluation of filled bread The filled bread was cut and its cross - section was visually observed. If the filling is located at the center of the filled bread, it can be judged that the formability and shape retention are good. On the other hand, if the filling protrudes outside the filled bread or the thickness of the dough becomes uneven due to the weight of the filling, it can be judged that the formability and shape retention are poor.

[0088] (3 - 3) Evaluation of mountain - shaped sandwich bread After baking, if a mountain (corresponding to about 1 catty) corresponding to the ball - shaped dough is formed, it can be judged that the formability and shape retention are good. In this example, since three ball - shaped doughs were used, if three mountains are formed, it can be judged that the formability and shape retention are good. On the other hand, if no mountain is formed after baking, it can be judged that the formability and shape retention are poor.

[0089]

Table 1

[0090] <...>

Table 2

[0091]

Table 3

[0092]

Table 4

[0093]

Table 5

[0094] As shown in the table, the bread obtained from the composition satisfying the requirements of the present invention had good moldability and shape retention regardless of its type.

[0095] Although not shown in the data, the composition (bread dough) satisfying the requirements of the present invention can be processed into various shapes and can retain its shape, so that it is possible to easily produce bread in shapes (roll type, twist type, donut type, character shape, etc.) that were difficult with conventional bread made mainly from rice flour.

Claims

**Claim 1** A bread-making composition, wherein the bread-making composition contains rice flour, modified starch, a thickener, and an emulsifier, the content of the modified starch is 5.0 parts by mass or more with respect to 100 parts by mass of the rice flour, the content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less with respect to 100 parts by mass of the rice flour, and the content of the emulsifier is 0.5 parts by mass or more and 6.0 parts by mass or less with respect to 100 parts by mass of the rice flour, A bread-making composition.

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