Method for producing bakery product dough, method for producing bakery product, volume shrinkage inhibitor for bakery product, and caving inhibitor for bakery product

Abstract

To provide a method for producing bakery product dough for producing a bakery product hardly causing volume shrinkage and having good palate feeling, to provide a method for producing the bakery product, to provide a volume shrinkage inhibitor for the bakery product, and to provide a caving inhibitor for the bakery product.SOLUTION: A method for producing bakery product dough using cereal flour dough, comprising: adding glycerin monobehenate to the cereal flour dough.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a method for producing bakery product dough, a method for producing bakery products, a volumetric shrinkage inhibitor for bakery products, and a caving inhibitor for bakery products. [Background technology]

[0002] In recent years, many attempts have been made to improve the texture of bakery products in response to changing consumer preferences, with softer and more moist textures often being desired.

[0003] Typical methods for softening the texture of bakery products, including bread, include using enzyme preparations such as amylase and hemicellulase, baking at a low temperature to produce a lighter crust (plain baking), and setting proofing conditions to increase the specific volume. Another typical method for achieving a moist texture is increasing the hydration rate of the dough. However, these methods have the drawback of weakening the structure of the bakery product, causing volumetric shrinkage and potentially causing the sides and top to become concave. This phenomenon, particularly in the case of bread, is called caving. Such volumetric shrinkage, especially in bakery products that undergo surface deformation, not only impairs the appearance of the bakery product but also reduces its commercial value and processability. To avoid these problems and meet consumer needs, a bread manufacturing technology that prevents volumetric shrinkage while maintaining a soft and moist texture is needed.

[0004] Conventionally, a method has been known in which a hydrolyzate of fats and oils containing fatty acids having 14 or more carbon atoms is used as a caving inhibitor (Patent Document 1). However, according to the inventors' investigations, even this method does not necessarily have a sufficient effect in inhibiting volumetric shrinkage, particularly when a soft or moist texture is desired as described above. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 5270489 Summary of the Invention [Problem to be solved by the invention]

[0006] The present disclosure has been made to solve the above-mentioned problems, and aims to provide a method for manufacturing bakery product dough, a method for manufacturing bakery products, a volumetric shrinkage inhibitor for bakery products, and a caving inhibitor for bakery products, for producing bakery products that are less likely to undergo volumetric shrinkage and have a good texture. [Means for solving the problem]

[0007] As a result of extensive research, the inventors have found that the above-mentioned problems can be solved by adding glycerin monobehenate to grain flour dough.

[0008] [1] 1. A method for producing a bakery product dough using a flour dough, the method comprising adding glycerin monobehenate to the flour dough. [2] The manufacturing method described in [1], wherein adding glycerin monobehenate to the grain flour dough includes adding the glycerin monobehenate so that the amount of glycerin monobehenate is 0.015 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of grain flour contained in the grain flour dough. [3] The manufacturing method according to [1] or [2], wherein the bakery product dough is bread dough. [4] A method for producing a bakery product using a grain flour dough, the method comprising adding glycerin monobehenate to the grain flour dough, producing a bakery product dough using the grain flour dough, and heat-treating the bakery product dough to produce the bakery product. [5] The manufacturing method described in [4], wherein adding glycerin monobehenate to the grain flour dough includes adding the glycerin monobehenate so that the amount of glycerin monobehenate is 0.015 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of grain flour contained in the grain flour dough. [6] The manufacturing method according to [4] or [5], wherein the bakery product is bread. [7] A volumetric shrinkage inhibitor for bakery products, comprising glycerin monobehenate. [8] The volumetric shrinkage inhibitor for bakery products according to [7], wherein the bakery product is bread. [9] A caving inhibitor for bakery products, comprising glycerin monobehenate.

[10] The caving inhibitor for bakery products according to [9], wherein the bakery product is bread. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a perspective view illustrating a cut portion of a cut surface of a square loaf of bread where the depression at the top of the bread was measured in the examples. [Figure 2] 2 is a schematic diagram illustrating the cross-sections used to measure the depth of the depressions in the upper part of bread in the examples. To measure the depth of the depressions, a straight line was drawn connecting the two upper vertices of each cross-section, and the distance from the deepest point of the depression to this line was measured as the depth of the depression. DETAILED DESCRIPTION OF THE INVENTION

[0010] Non-limiting embodiments of the present disclosure will be described below. The present disclosure is not limited to the examples in the following embodiments.

[0011] The present disclosure relates to a method for producing bakery product dough, a method for producing bakery products, a volumetric shrinkage inhibitor, and a caving inhibitor, and in particular to a technology for making bakery products less susceptible to volumetric shrinkage while maintaining a good texture by adding glycerin monobehenate to grain flour dough for bakery products.

[0012] <Bakery product dough manufacturing method> In one embodiment, there is provided a method for producing a bakery product dough using a cereal flour dough, the method comprising adding glycerin monobehenate to the cereal flour dough. By adding glycerin monobehenate to the cereal flour dough, the bakery product produced from the cereal flour dough can be made less susceptible to volumetric shrinkage and have a good texture.

[0013] In this disclosure, "bakery product" refers to a food product obtained by baking or heating a bakery product dough, and includes categories such as bread, cake, cookies, pizza crust, scones, tarts, donuts, biscuits, etc. It will be understood by those skilled in the art that bakery products are generally based on a bakery product dough, including a flour dough, and are often consumed after baking.

[0014] In the manufacture of bakery products, volumetric shrinkage can occur after production or during storage, and preventing this is a challenge. In this disclosure, "volumetric shrinkage" includes a phenomenon known as caving, particularly in breads such as sliced ​​bread, and can involve deformation of the surface of the bakery product. Such deformation can refer to "bending," "curving," "denting," and "wrinkling." Furthermore, "volumetric shrinkage" in this disclosure can refer to a phenomenon that occurs after a bakery product dough or a bakery product has been heat-treated (i.e., baked, steamed, or fried) and is still in the process of being completely cooled. Typically, this phenomenon occurs within as little as 5 minutes or as long as 24 hours after the bakery product dough is baked. However, in this disclosure, "volumetric shrinkage" can also refer to a phenomenon that occurs when a bakery product is reheated after baking and cooling, and includes, for example, the phenomenon of the crust of a bakery product such as bread becoming dented or wrinkled during the cooling process after being heated in a microwave oven.

[0015] The "bakery product dough" in this embodiment is dough to be heat-treated to produce bakery products. The bakery product dough in this embodiment is produced using grain flour dough. The "grain flour dough" in this embodiment is dough obtained using at least grain flour and water, and provides bakery product dough. Milk, fruit juice, etc. may be used instead of or in addition to water. The "bakery product dough" may consist of only "grain flour dough", or may further contain "grain flour dough" and other elements that are not kneaded into the grain flour dough (e.g., oils and fats for rolling). The "bakery product dough" can be heat-treated to provide bakery products. The produced bakery product dough can be distributed in the form of dough, including frozen dough and refrigerated dough.

[0016] The grain flour contained in the grain flour dough of this embodiment may include one or more selected from wheat flour, rye flour, oatmeal, corn flour, barley flour, spelt flour, rice flour, buckwheat flour, and amaranth flour. The grain flour dough can be produced by mixing the grain flour with water and, optionally, one or more ingredients selected from yeast, yeast food, dairy products (milk, milk powder, cream, etc.), sugars, fats and oils (animal fats including butter, vegetable fats including olive oil, margarine, shortening, etc.), salts (such as salt), enzymes (such as amylase or hemicellulase), eggs, chemical leavening agents, flavorings, preservatives, and emulsifiers. The grain flour dough may contain one or more selected from starches, thickening polysaccharides, emulsifiers, seasonings, spices, flavorings, colorings, cocoa, chocolates, matcha, black tea, coffee, tofu, soybean flour, beans, vegetables, fruit, fruit juice, nuts, meat, seafood, dietary fiber, preservatives, shelf life improvers, vitamins, and minerals.

[0017] The method for producing bakery product dough of this embodiment includes adding glycerin monobehenate to grain flour dough. Glycerin monobehenate is a monoester of glycerin and behenic acid (a linear saturated fatty acid having 22 carbon atoms), and may include 1-glycerin monobehenate, 2-glycerin monobehenate, or both. Glycerin monobehenate may also be added to grain flour dough as a distilled monoglyceride containing glycerin monobehenate and other glycerin mono-fatty acid esters (fatty acid glycerides). Suitable distilled monoglycerides include Poem B-100 (Riken Vitamin Co., Ltd.) and Grindsted Crystallizer 110 R (Danisco Japan Co., Ltd.). Gas chromatography-flame ionization detector (GC-FID) analysis revealed that 77.3% by mass of the fatty acid composition of Poem B-100 was behenic acid. At this time, Poem B-100 was thought to contain 77.3% by mass of glycerin monobehenate, and the amount of glycerin monobehenate to be added could be calculated by multiplying the amount of Poem B-100 by 0.773.

[0018] Glycerin monobehenate may also be added to the grain flour dough as a reactive monoglyceride containing glycerin monobehenate, other glycerin fatty acid esters, and free fatty acids. An example of such a reactive monoglyceride is Poem B-200 (Riken Vitamin Co., Ltd.). The volumetric shrinkage inhibitor of this embodiment may also be a fat / oil hydrolyzate containing glycerin monobehenate. Such fat / oil hydrolyzates can be obtained by hydrolyzing fats / oils containing behenic acid (e.g., hyercin hardened rapeseed oil) or a mixture of fats / oils containing behenic acid and other fats / oils with a lipolytic enzyme, by adding water to these fats and oils and reacting them under high temperature conditions, or by adding water and an alkali such as sodium hydroxide to these fats and oils and heating the mixture to hydrolyze them. Among these, distilled monoglycerides containing glycerin monobehenate are preferred because they contain a large amount of glycerin monofatty acid esters. Adding glycerin monobehenate to the grain flour dough reduces volumetric shrinkage in baked baked products and improves texture.

[0019] Glycerin monobehenate can be added to grain flour dough when mixing grain flour with other ingredients. Glycerin monobehenate may be added directly to grain flour dough together with the other ingredients, or may be added to grain flour dough together with the other ingredients in a form dissolved in an oil-based dispersion medium such as edible oil or fat, or may be added to grain flour dough together with the other ingredients in a form dispersed in an aqueous dispersion medium such as water or liquid sugar. Preferably, glycerin monobehenate is added in a form dissolved in an oil-based dispersion medium or a form dispersed in an aqueous dispersion medium.

[0020] Examples of adding glycerin monobehenate directly to grain flour dough together with other ingredients include adding glycerin monobehenate in powder form or adding glycerin monobehenate in a heat-melted state.Furthermore, heat-melted glycerin monobehenate can be attached to a carrier such as a sugar, oligosaccharide, dextrin, starch, or polysaccharide such as cellulose, and then added as a powdered preparation.

[0021] Examples of the form dissolved in an oil-based dispersion medium include an oil-and-fat composition in which glycerin monobehenate is dissolved in edible oils and fats. To produce an oil-and-fat composition in which glycerin monobehenate is dissolved in edible oils and fats, glycerin monobehenate may be added to and mixed with edible oils and fats that have been heated to the melting point of glycerin monobehenate or higher. The oil-and-fat composition may be one obtained by adding glycerin monobehenate to edible oils and fats, mixing the mixture, and then cooling. Alternatively, if the edible oils and fats are solid at room temperature, the oil-and-fat composition may be one obtained as a plastic oil-and-fat composition by adding glycerin monobehenate to edible oils and fats, mixing the mixture, and then cooling and kneading the mixture. Alternatively, after glycerin monobehenate is dissolved in edible oils and fats, the edible oils and fats may be mixed with water or an aqueous composition in which salt, dairy products, sugars, etc. are dissolved in water, and the resulting mixture may be added to the grain flour dough in the form of a water-in-oil emulsion composition or an oil-in-water emulsion composition. In one embodiment, the glycerin monobehenate may be glycerin monobehenate contained in an aqueous composition. When glycerin monobehenate is added as an aqueous composition, the volumetric shrinkage suppression effect or caving suppression effect can be made even more pronounced.

[0022] The form dissolved in an oil-based dispersion medium may contain other ingredients such as emulsifiers other than glycerin monobehenate, antioxidants, sugars, thickening polysaccharides, and protein components, as long as the effects of the present disclosure are not impaired.

[0023] Examples of the form of dispersion in an aqueous dispersion medium include an aqueous composition obtained by mixing and dispersing glycerin monobehenate or an oil / fat composition in which glycerin monobehenate is dissolved in an aqueous dispersion medium at a temperature higher than the melting point of glycerin monobehenate. The aqueous composition may be one in which glycerin monobehenate is mixed and dispersed in an aqueous dispersion medium under constant temperature and quantity ratio conditions, and then cooled, causing the glycerin monobehenate to assume a lamellar liquid crystal or α-crystalline gel state. Generally, when glycerin fatty acid esters are added to foods as lamellar liquid crystals or α-crystalline gels, they are easily diluted with water and therefore more easily act on food ingredients. In the present disclosure, an aqueous composition in which glycerin monobehenate has a lamellar liquid crystal structure or α-crystalline gel structure is preferably added to grain flour dough. In one embodiment, glycerin monobehenate may contain lamellar liquid crystal or α-crystalline glycerin monobehenate. Furthermore, in one embodiment, the glycerin monobehenate may be glycerin monobehenate that mainly contains α-crystalline glycerin monobehenate and contains a small amount of or is substantially free of β-crystalline and β'-crystalline glycerin monobehenate. Here, "mainly containing lamellar liquid crystal or α-crystalline glycerin monobehenate and contains a small amount of or is substantially free of β-crystalline and β'-crystalline glycerin monobehenate" means that a signal corresponding to α-crystalline glycerin monobehenate is detected as a major peak in an analysis using at least one crystal form analysis method known to those skilled in the art, including X-ray diffraction. More specifically, in X-ray diffraction measurement, it can mean that the ratio of the intensity at a reflection angle characteristic of β-type crystals or β'-type crystals (e.g., the intensity at 2θ=22.8° to 24.1°) to the intensity at a reflection angle characteristic of lamellar liquid crystals or α-type crystals (e.g., the intensity at 2θ=21.1° to 21.7°) is 20% or less, preferably 10% or less, more preferably 5% or less, and even more preferably 0.1% or less.

[0024] The form dispersed in an aqueous dispersion medium may contain other components such as emulsifiers other than glycerin monobehenate, antioxidants, sugars, thickening polysaccharides, protein components, etc., to the extent that the effects of the present disclosure are not impaired. In particular, as is generally said, a lamellar liquid crystal structure or an α-crystalline gel structure can be stabilized by combining a glycerin fatty acid ester with an emulsifier other than glycerin fatty acid ester, sugars, sugar alcohols, thickening polysaccharides, etc., and therefore, in the present disclosure, combining glycerin monobehenate with an emulsifier and / or other component other than glycerin monobehenate to stably maintain a lamellar liquid crystal structure or an α-crystalline gel structure is effective in further enhancing the effects of the present disclosure.

[0025] In the method for producing bakery product dough of this embodiment, adding glycerin monobehenate to the grain flour dough for bakery products means adding 0.015 parts by mass or more, 0.020 parts by mass or more, 0.030 parts by mass or more, 0.040 parts by mass or more, 0.050 parts by mass or more, 0.060 parts by mass or more, 0.070 parts by mass or more, 0.080 parts by mass or more, or 0.090 parts by mass or more of the glycerin monobehenate per 100 parts by mass of the grain flour contained in the grain flour dough (or used to produce the bakery product dough). parts by weight or more, 0.090 parts by weight or more, 0.10 parts by weight or more, 0.20 parts by weight or more, 0.30 parts by weight or more, 0.38 parts by weight or more, 0.39 parts by weight or more, 0.40 parts by weight or more, 0.50 parts by weight or more, 0.60 parts by weight or more, 0.70 parts by weight or more, 0.80 parts by weight or more, or 0.90 parts by weight or more, and may include adding 5.0 parts by weight or less, 4.0 parts by weight or less, 3.0 parts by weight or less, 2.0 parts by weight or less, 1.5 parts by weight or less, or 1.0 part by weight or less.

[0026] In this embodiment, adding glycerin monobehenate to the grain flour dough of a bakery product may include adding 0.015 to 5.0 parts by mass of the glycerin monobehenate per 100 parts by mass of grain flour contained in the grain flour dough. By adding 0.015 to 5.0 parts by mass of glycerin monobehenate to the grain flour dough, it is possible to produce bakery products that have little volume change or depression after production, and have a soft texture, good crispness, and good melt-in-the-mouth texture.

[0027] In this embodiment, the bakery product dough can be bread dough, cake dough, waffle dough, donut dough, pie dough, dorayaki dough, etc. Among them, the bakery product dough can be bread dough.

[0028] The "bread" in this disclosure is not particularly limited as long as it is a bakery product that a person skilled in the art would recognize as a type of bread. Examples of bread include (square) sliced ​​bread, baguette, rye bread, roll, bun, raisin bread, croissant, brioche, focaccia, naan, pita, sweet bun, and cooked bread. Specific examples of sweet buns include bean paste bun, jam bun, cream bun, and melon bun. Specific examples of cooked bread include burgers such as hamburgers, hot dogs, fried breads such as curry bun, and yakisoba bun. In bread, volumetric shrinkage accompanied by deformation such as curvature or depression is also called caving.

[0029] The bread dough of the embodiment can be produced by, for example, mixing bread flour, baker's yeast, yeast food, salt, sugar, skim milk powder, enzymes, and water in a mixer, adding an oil / fat composition or an aqueous composition containing glycerin monobehenate, and further stirring. The bread dough can be used in various bread-making methods known to those skilled in the art, including the straight dough method, sponge method, and no-time method.

[0030] It is understood by those skilled in the art that when a bakery product dough containing an enzyme or a bakery product dough containing a relatively large amount of water is used, volumetric shrinkage may occur in the final product. By using the bakery product dough of this embodiment, volumetric shrinkage can be suppressed in bakery products that are prone to volumetric shrinkage.

[0031] The bakery product dough of the embodiment may be a bakery product dough to which an enzyme has been added, and may be a bakery product dough to which 0.001 to 0.01 parts by mass, 0.002 to 0.008 parts by mass, or 0.003 to 0.007 parts by mass of amylase or hemicellulase has been added per 100 parts by mass of the grain flour contained in the grain flour dough. It will be understood by those skilled in the art that unless special measures are taken, bakery products to which these amounts of enzyme have been added may be prone to volumetric shrinkage.

[0032] In the bakery product dough of the embodiment, the amount of added water may be 60 parts by weight or more, 70 parts by weight or more, or 76 parts by weight or more, and 110 parts by weight or less, or 100 parts by weight or less, per 100 parts by weight of the grain flour contained in the grain flour dough. Alternatively, the bakery product dough of the embodiment may contain 60 to 100 parts by weight, 70 to 90 parts by weight, 76 to 100 parts by weight, or 76 to 90 parts by weight of water per 100 parts by weight of the grain flour contained in the grain flour dough. Those skilled in the art will understand that unless special measures are taken, bakery products using bakery dough with these added water amounts may be prone to volumetric shrinkage. Furthermore, the amount of added water herein refers to the total amount of water in the bakery product dough ingredients.

[0033] <Bakery product manufacturing method> In one embodiment, a method of producing a bakery product using a flour dough is provided, the method comprising adding glycerin monobehenate to the flour dough, producing a bakery product dough using the flour dough, and heat-treating the flour dough to produce the bakery product.

[0034] For the various elements in this embodiment (bakery product, cereal flour, cereal flour dough, glycerin monobehenate, bread, etc.), the explanations provided in the section <Method for manufacturing bakery product dough> may be applied.

[0035] The "grain flour dough" in this embodiment, like that in the <Method for manufacturing bakery product dough>, is a dough obtained using at least grain flour and water, and "constitutes bakery product dough." The "bakery product dough" can be composed of only "grain flour dough," but can also be composed of "grain flour dough" and other elements that are not kneaded into the "grain flour dough" (such as oil and fat for rolling). When oil and fat for rolling is used, the "bakery product dough" can be produced by folding solid oil and fat for rolling into the grain flour dough.

[0036] The method for producing a bakery product in this embodiment includes heat-treating the bakery product dough. The heat-treating may include one or more of baking, steaming, and frying, and may be performed by a heat-treating method for flour dough known to those skilled in the art. For example, in baking flour dough, the dough is heated at a predetermined temperature and time to obtain the final bakery product. Furthermore, one or more fermentation steps may be performed before the heat-treating of the flour dough. For example, in the case of square bread, the dough is kneaded and then subjected to a primary fermentation, divided into portions and placed in molds to rest, followed by a final fermentation (proofing), and then baked in an oven at a predetermined temperature (e.g., 150°C to 220°C) for a predetermined time (e.g., 20 to 40 minutes) to obtain square bread.

[0037] It is understood by those skilled in the art that volumetric shrinkage may be more likely to occur in bakery products with a large specific volume (low density) or baked at a low baking temperature. In such bakery products prone to volumetric shrinkage, the volumetric shrinkage can be suppressed by using the bakery product manufacturing method of the present embodiment.

[0038] In the bakery product manufacturing method according to the embodiment, the bakery product dough is square bread dough, and the mold specific volume relative to the mass of the bakery product dough may be 3.0 cc / g to 5.0 cc / g, 3.3 cc / g to 5.0 cc / g, 3.5 cc / g to 5.0 cc / g, 3.8 cc / g to 5.0 cc / g, 3.0 cc / g to 4.5 cc / g, 3.3 cc / g to 4.5 cc / g, 3.5 cc / g to 4.5 cc / g, or 3.8 cc / g to 4.5 cc / g. The mold specific volume is calculated by dividing the mold volume (cc) by the bakery product dough mass (g). It will be understood by those skilled in the art that, unless special measures are taken, bakery products made using bakery product dough with these mold specific volumes may have a specific volume (density) that is prone to volumetric shrinkage.

[0039] In the bakery product manufacturing method of the embodiment, the baking temperature may be 150°C to 200°C, 160°C to 200°C, 170°C to 200°C, 150°C to 190°C, 160°C to 190°C, 170°C to 190°C, 150°C to 180°C, 160°C to 180°C, or 170°C to 180°C. It will be understood by those skilled in the art that unless special measures are taken, bakery products baked at these baking temperatures may be prone to volumetric shrinkage.

[0040] In this embodiment, adding glycerin monobehenate to the grain flour dough of a bakery product means adding 0.015 parts by mass or more, 0.020 parts by mass or more, 0.030 parts by mass or more, 0.040 parts by mass or more, 0.050 parts by mass or more, 0.060 parts by mass or more, 0.070 parts by mass or more, 0.080 parts by mass or more, 0.090 parts by mass or more, 0.10 parts by mass or more, 0.15 ... parts by weight or more, 0.20 parts by weight or more, 0.30 parts by weight or more, 0.38 parts by weight or more, 0.39 parts by weight or more, 0.40 parts by weight or more, 0.50 parts by weight or more, 0.60 parts by weight or more, 0.70 parts by weight or more, 0.80 parts by weight or more, or 0.90 parts by weight or more, and may include adding 5.0 parts by weight or less, 4.0 parts by weight or less, 3.0 parts by weight or less, 2.0 parts by weight or less, 1.5 parts by weight or less, or 1.0 part by weight or less. In this embodiment, adding glycerin monobehenate to the grain flour dough of a bakery product may include adding the glycerin monobehenate in an amount of 0.015 parts by weight or more and 5.0 parts by weight or less per 100 parts by weight of grain flour contained in the grain flour dough.

[0041] In this embodiment, the bakery product may be Western confectionery such as bread, cake, waffle, donut, pie, etc., or Japanese confectionery such as dorayaki, etc. Among others, the bakery product may be bread.

[0042] <Bakery product volumetric shrinkage inhibitor and bakery product caving inhibitor> In one embodiment, a volumetric shrinkage inhibitor for bakery products is provided, the volumetric shrinkage inhibitor containing glycerin monobehenate. In yet another embodiment, a caving inhibitor for bakery products is provided, the volumetric shrinkage inhibitor containing glycerin monobehenate. The explanations provided in the sections <Method for Producing Bakery Product Dough> and <Method for Producing Bakery Products> may apply to the various elements of these embodiments (bakery products, volumetric shrinkage, caving, bread, etc.). By adding the volumetric shrinkage inhibitor of the embodiment to grain flour dough, it is possible to provide bakery products that are less susceptible to volumetric shrinkage such as caving and that have a good texture. Here, a good texture may mean one or more of softness, moistness, crispness, and melt-in-the-mouth texture. As is well known to those skilled in the art, one of the main purposes of incorporating fats and oils into bakery products is to impart extensibility to dough whose main component is cereal flour, thereby promoting expansion during baking (so-called oven spring) and increasing the volume of the baked product (see Yoshino Seiichi, "The Science of the Tips of Bread," p. 34). In particular, fats and oils that are solid and plastic at room temperature act as lubricants for the gluten matrix, imparting appropriate extensibility to the dough, allowing it to flexibly respond to expansion during baking, thereby contributing to an increase in product volume. On the other hand, when a liquid fat or oil that does not have plasticity (e.g., rapeseed oil) is incorporated, it is less effective in imparting sufficient extensibility to the dough, and its effect in increasing product volume is limited. In contrast, the "caving suppression" effect achieved by the present invention is an independent effect with a different technical background from the above-mentioned expansion promotion. In other words, suppressing caving refers to the action of preventing cave-ins on the side walls or top and bottom surfaces that occur when the crust softens due to condensation of steam after baking, disrupting the strength balance with the crumb, and stabilizing the shape of the product (see page 199 of the same reference). In one embodiment, the volumetric shrinkage inhibitor for bakery products may be a volumetric shrinkage inhibitor for bakery products that contains glycerin monobehenate as an active ingredient. In one embodiment, the caving inhibitor for bakery products may be a caving inhibitor for bakery products that contains glycerin monobehenate as an active ingredient.

[0043] The volumetric shrinkage inhibitor or caving inhibitor of the embodiment may contain a distilled monoglyceride containing glycerin monobehenate. An example of such a distilled monoglyceride is Poem B-100 (Riken Vitamin Co., Ltd.). Another aspect of the volumetric shrinkage inhibitor or caving inhibitor of the embodiment may contain a reactive monoglyceride containing glycerin monobehenate. An example of such a reactive monoglyceride is Poem B-200 (Riken Vitamin Co., Ltd.). The volumetric shrinkage inhibitor or caving inhibitor of the embodiment may also contain a fat / oil hydrolyzate containing glycerin monobehenate. Such fat / oil hydrolyzate can be obtained by hydrolyzing a fat / oil containing behenic acid (e.g., hyercin hardened rapeseed oil) or a mixture of a fat / oil containing behenic acid and other fats with a lipolytic enzyme, by adding water to the fat / oil and reacting it under high-temperature conditions, or by adding water and an alkali such as sodium hydroxide to the fat / oil and heating the mixture to hydrolyze the fat / oil. Among these, distilled monoglycerides containing glycerin monobehenate are preferred because they contain a large amount of glycerin monofatty acid ester. Furthermore, in addition to the distilled monoglyceride or reactive monoglyceride containing glycerin monobehenate or the fat / oil hydrolyzate, the volumetric shrinkage inhibitor or caving inhibitor of the embodiment may contain other emulsifiers (glycerin fatty acid esters other than glycerin monobehenate, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, etc.), saponins, etc.), edible oils and fats, thickening polysaccharides, sugars, antioxidants, vegetable proteins, dairy products, eggs and various egg products, pH adjusters, salt, etc.

[0044] The volumetric shrinkage inhibitor or caving inhibitor of the embodiment may contain powdered glycerin monobehenate, may contain an oil-based dispersion composition containing glycerin monobehenate and an oil-based dispersion medium such as vegetable oil, or may contain an aqueous composition (aqueous dispersion composition) containing glycerin monobehenate and an aqueous dispersion medium such as water or liquid sugar. Any of the above-mentioned additives may be contained in these powders or compositions.

[0045] In the volumetric shrinkage inhibitor or caving inhibitor for bakery products of this embodiment, the bakery products may be Western confectioneries such as bread, cakes, waffles, donuts, pies, etc., or Japanese confectioneries such as dorayaki, etc. Among these, the bakery products may be bread.

[0046] <Method for suppressing volumetric shrinkage of bakery products> In one embodiment, there is provided a method for suppressing volumetric shrinkage of a bakery product, the method comprising adding glycerin monobehenate to a grain flour dough of the bakery product. The explanations in <Method for Producing Bakery Product Dough>, <Method for Producing Bakery Products>, and <Volumetric Shrinkage Inhibitor and Caving Inhibitor for Bakery Products> can be applied to the various elements of this embodiment (bakery product, volumetric shrinkage, glycerin monobehenate, grain flour dough, etc.). The method for suppressing volumetric shrinkage of a bakery product in this embodiment can be carried out for the purpose of suppressing deformation associated with volumetric shrinkage of a bakery product, and therefore can also be a method for suppressing deformation associated with volumetric shrinkage of a bakery product, and can also be a method for suppressing caving of a bakery product.

[0047] In the method for suppressing volumetric shrinkage of a bakery product of this embodiment, adding glycerin monobehenate to the grain flour dough of the bakery product means adding the glycerin monobehenate in an amount of 0.015 parts by mass or more, 0.020 parts by mass or more, 0.030 parts by mass or more, 0.040 parts by mass or more, 0.050 parts by mass or more, 0.060 parts by mass or more, 0.070 parts by mass or more, 0.080 parts by mass or more, 0.090 parts by mass or more, or 0.100 parts by mass or more of the glycerin monobehenate per 100 parts by mass of the grain flour contained in the grain flour dough. parts by weight or more, 0.10 parts by weight or more, 0.20 parts by weight or more, 0.30 parts by weight or more, 0.38 parts by weight or more, 0.39 parts by weight or more, 0.40 parts by weight or more, 0.50 parts by weight or more, 0.60 parts by weight or more, 0.70 parts by weight or more, 0.80 parts by weight or more, or 0.90 parts by weight or more, and may include adding 5.0 parts by weight or less, 4.0 parts by weight or less, 3.0 parts by weight or less, 2.0 parts by weight or less, 1.5 parts by weight or less, or 1.0 part by weight or less. In this embodiment, adding glycerin monobehenate to the grain flour dough of the bakery product may include adding the glycerin monobehenate in an amount of 0.015 parts by weight or more and 5.0 parts by weight or less per 100 parts by weight of grain flour contained in the grain flour dough.

[0048] In the method for suppressing volumetric shrinkage of a bakery product according to this embodiment, the bakery product may be Western confectionery such as bread, cake, waffle, donut, or pie, or Japanese confectionery such as dorayaki. Among these, the bakery product may be bread. Examples of the bread include white bread, sweet buns, croissants, Danish pastries, bagels, rolls, buns, steamed bread, and deep-fried bread. [Example]

[0049] Examples of the present disclosure are described below, but the present disclosure is not limited to the examples described below.

[0050] (Test Example 1) Using the recipe shown in Table 1, bread was produced by the straight method according to the procedure described in "Bread Production" below (except for Comparative Example 1, where no emulsifier was added). In this procedure, an enzyme (Novamyl 3D) was used, and a slightly higher amount of water (76 parts by mass per 100 parts by mass of bread flour) was added. Furthermore, the specific volume was relatively large (density was low) by filling the mold with dough to a specific volume of 4.2 or 4.8, and a low baking temperature of 180°C was used for baking. Due to these manufacturing characteristics, bread without the addition of an emulsifier was prone to volume shrinkage (caving). The depression on the top was measured according to the "Depression Measurement" below, and the volume immediately after production and the volume 18 hours after production were measured according to the "Volume Measurement" below. Furthermore, the texture 18 hours after production was evaluated according to the "Texture Evaluation" below.

[0051] <Bread production> Strong flour, baker's yeast, yeast food, salt, sugar, skim milk powder, enzyme (Novamyl 3D), and water were placed in a 10-coat mixer bowl and mixed with the hook of an HPi-20M mixer (Kanto Mixing Machinery Co., Ltd.) for 2 minutes at low speed, 4 minutes at medium speed, and 3 minutes at high speed to produce a grain flour dough. The dough adhering to the mixer bowl was scraped off, shortening was added, and the mixture was further mixed for 2 minutes at low speed, 4 minutes at medium speed, and 3 minutes at high speed to obtain a dough. The kneading temperature was adjusted to 28°C. Before adding the shortening to the dough, it was heated to 60°C, dissolved, and an emulsifier was added. The shortening was then allowed to cool to room temperature and solidify. In this test example, the grain flour dough was used as is as the bread dough (bakery product dough) to produce bread. The same applies to the following test examples.

[0052] The kneaded dough was allowed to rise for 60 minutes at 28°C and 75% humidity, then divided into 240g portions for 1 loaf half-square bread and 200g portions for 3 loaf square bread. After resting the dough for 20 minutes, three 240g portions were filled into a 3000cc volume mold for 1 loaf half-square bread, and six 200g portions were filled into a 5800cc volume mold for 3 loaf square bread. Each dough was subjected to final rise and baking under the conditions shown in Table 2 to obtain square bread.

[0053] <Measurement of dents> The depth of the depressions on the top of the bread was measured at three cut sections of square loaves 18 hours after baking (Figure 1). For 1.5-loaf square loaves (long sides 25 cm), the depth of the depressions on the top was measured at three locations: two locations (A and C) 6 cm from both ends of the long sides, and one location (center, B) 12.5 cm from one end of the long sides. For 3-loaf square loaves (long sides 37 cm), the depth of the depressions on the top was measured at three locations: two locations (A and C) 10 cm from both ends of the long sides, and one location (center, B) 19 cm from one end of the long sides. To measure the depth of the depressions, a line was drawn connecting the two top corners of each cut section, and the distance from the deepest point of the depression to this line was measured as the depth of the depression (Figure 2).

[0054] <Volume measurement> After baking, the square loaves were removed from the molds and allowed to cool at room temperature. The volume after cooling was measured as the volume immediately after baking. The volume was measured using a Stable Micro Systems Volscan Profiler. After the measurement, the bread was placed in a plastic bag to prevent it from drying out and stored at room temperature. The volume was measured again 18 hours after baking.

[0055] <Texture evaluation> Panelists evaluated the softness, crispness, and melt-in-the-mouth texture of the crumb of 1.5 loaves of bread aged 18 hours after production.

[0056] [Table 1]

[0057] [Table 2]

[0058] In this test example, five types of distilled monoglycerides were used as emulsifiers. The fatty acid compositions contained in these five distilled monoglycerides are shown in Table 3. Among these, Poem B100 (hereinafter simply referred to as B100) is a distilled monoglyceride in which 77.3% by mass of the fatty acids contained therein is behenic acid. The other emulsifiers (Emulgy OL100H, Emulgy MU, Emulgy P100, Emulgy MS, all manufactured by Riken Vitamin Co., Ltd.; hereinafter simply referred to as OL100H, MU, P100, and MS, respectively) contain 0.1 to 0.8% by mass of the fatty acids contained therein as behenic acid. Each emulsifier was added at 0.5 parts by mass per 100 parts by mass of grain flour.

[0059] [Table 3]

[0060] Table 4 shows the volume of the 1.5 loaf bread immediately after production and 18 hours later, as well as the ratio of the volume immediately after production to the volume 18 hours later. Example 1, which contained B100 as an emulsifier, showed a smaller volume change than the comparative example and examples 2 to 5. Although examples 2 to 5 showed a larger volume change than example 1, the volume change in each case was smaller than that of comparative example 1.

[0061] [Table 4]

[0062] Table 5 shows the results of measuring the depressions on the top of the bread 18 hours after production. Measurements were made on 1.5 loaf and 3 loaf breads, at three points A, B, and C described in <Depression Measurement> above. The depressions in Example 1 were smaller than those in Examples 2 to 5 and Comparative Example 1 for both 1.5 loaf and 3 loaf. Although deeper depressions were observed in Examples 2 to 5 than in Example 1, the depth of the depressions was the same as or smaller than that of Comparative Example 1.

[0063] [Table 5]

[0064] Table 6 shows the results of the texture evaluation of the breads of each Example in Test Example 1 compared with Comparative Example 1. The bread of Example 1 was soft and had good crispness and melt-in-the-mouth texture. In contrast, the breads of Examples 2 and 3 were all softer than Comparative Example 1 and had good melt-in-the-mouth texture, but were not crisp. Furthermore, the breads of Examples 4 and 5 were softer than Comparative Example 1, but were very moist and had poor melt-in-the-mouth texture.

[0065] [Table 6]

[0066] The results of Test Example 1 showed that adding an emulsifier containing glycerin monobehenate to grain flour dough reduces volume change and depression after production compared to when no emulsifier is added, and bread with a softer or more moist texture can be produced. Adding B100, which contains a high amount of glycerin monobehenate, significantly reduces volume change and depression compared to when other emulsifiers containing small amounts of glycerin monobehenate are added, and bread with a softer texture, crispness, and melt-in-the-mouth texture is obtained. These results demonstrate that the addition of glycerin monobehenate reduces volume change and depression after production, and bread with a softer or more moist texture can be produced.

[0067] (Test Example 2) Except for using 0.02 to 5.0 parts by mass of Poem B100 per 100 parts by mass of grain flour as the emulsifier (hereinafter, the parts by mass of Poem B100 or glycerin monobehenate added when the amount of grain flour is 100 parts by mass is also expressed as %), bread was produced using the straight method according to the procedure described in <Bread Production> under the same conditions as in Test Example 1. The depression in the top was measured according to the above <Depression Measurement>, and the volume immediately after production and the volume 18 hours after production were measured according to the above <Volume Measurement>.

[0068] Table 7 shows the amount of Poem B-100 added to the 1.5 loaves of bread produced, the amount of glycerin monobehenate added calculated from the amount of Poem B-100 added, the volume immediately after production and 18 hours later, and the ratio of the volume immediately after production to the volume immediately after production and 18 hours later. Compared to Comparative Example 2, in which no emulsifier was added, Examples 6 to 12, in which a larger amount of glycerin monobehenate was added, showed a smaller change in volume 18 hours after production compared to immediately after production. It was also observed that the change in volume 18 hours after production tended to decrease as the amount of glycerin monobehenate increased.

[0069] [Table 7]

[0070] Table 8 shows the results of measuring the depth of the depressions on the top of the bread 18 hours after production. Measurements were performed on 1.5 loaf and 3 loaf breads, at three points A, B, and C described in the above section on "Dent Measurement." For both 1.5 loaf and 3 loaf breads, the depth of the depressions on the breads of Examples 6 to 12 was smaller than the depth of the depressions on the bread of Comparative Example 2. It was also observed that the depth of the depressions tended to decrease as the amount of Poem B-100 added increased.

[0071] [Table 8]

[0072] Panelists evaluated the texture of the breads of Examples 6 to 12 and found that all of the breads were softer than the bread of Comparative Example 2, and had a good crispness and melt-in-the-mouth texture.

[0073] The results of Test Example 2 showed that adding 0.015% or more of glycerin monobehenate to grain flour dough resulted in bread that had less volume change and depression after production, and had a soft texture, was crisp, and melted in the mouth.

[0074] (Test Example 3) To compare emulsifiers and fats containing a large amount of behenic acid, bread was produced by the straight method using the same formulation and procedure as in Test Example 1. However, in Comparative Example 3, no emulsifier was added. The depression in the top was measured according to the above-mentioned <Depression Measurement>, and the volume immediately after production and the volume 18 hours after production were measured according to the above-mentioned <Volume Measurement>. In addition, the texture 18 hours after production was evaluated according to the above-mentioned <Texture Evaluation>.

[0075] In this test example, five types of ingredients were used as emulsifiers (Poem B100, Rikemal PB-100, Ryoto Sugar Ester B-370, Poem B-150, and SY Glyster HB-750 for Example 13 and Comparative Examples 4 to 7, respectively). In Comparative Example 8, oil (high-yelcin rapeseed hardened oil) was used instead of an emulsifier. The fatty acid compositions contained in the five ingredients other than Poem B100 are shown in Table 9.

[0076] [Table 9]

[0077] Table 10 shows the volume of the 1.5 loaf bread immediately after production and 18 hours after production, as well as the ratio of the volume immediately after production to the volume 18 hours after production. Example 13, which contained B-100 as an emulsifier, showed a smaller volume change than Comparative Examples 3 to 8. Comparative Examples 4 to 8 all showed a smaller volume change than Comparative Example 3, but a larger volume change than Example 13.

[0078] [Table 10]

[0079] Table 11 shows the results of measuring the depressions on the top of the bread 18 hours after production. Measurements were performed on 1.5 loaf and 3 loaf breads, at three points A, B, and C described in <Depression Measurement> above. The depressions in Example 13 were smaller than those in Comparative Examples 3 to 8 for both 1.5 loaf and 3 loaf breads.

[0080] [Table 11]

[0081] Table 12 shows the results of the texture evaluation of the breads of Example 13 and Comparative Examples 4 to 8 in Test Example 3, compared with Comparative Example 3. The bread of Example 13 was soft and had good crispness and melt-in-the-mouth texture. In contrast, the breads of Comparative Examples 4 to 7 all had a good crispness. The bread of Comparative Example 8 felt hard when first biting into it and had a poor melt-in-the-mouth texture.

[0082] [Table 12]

[0083] The results of Test Example 3 showed that adding various ingredients containing behenic acid to grain flour dough reduced volume change and denting after production compared to when no ingredients were added, resulting in bread with a good texture. In particular, when glycerin monobehenate (B-100) was added, volume change and denting were significantly smaller than when other esters containing behenic acid and behenic acid-containing fats and oils were added, and bread with a soft texture and good crispness and melt-in-the-mouth texture was obtained. This demonstrated that the inclusion of behenic acid in the form of glycerin monoester is important for the volume shrinkage suppression effect and caving suppression effect.

[0084] (Test Example 4) To examine the embodiment of the water-based composition, a water-based composition was prepared according to the following procedure, and bread was made using the composition.

[0085] <Production of aqueous composition> Aqueous compositions were produced according to the formulations in Table 13. First, starch syrup dissolved in water was heated to 70°C or higher, and a sucrose fatty acid ester was dissolved therein to prepare composition A. Next, rapeseed oil was heated to 80°C or higher, and glycerin monobehenate or glycerin monostearate was dissolved therein to prepare composition B. Subsequently, composition B was added to composition A, and the mixture was emulsified using a homomixer. Finally, the mixture was cooled to obtain a paste-like aqueous composition.

[0086] [Table 13]

[0087] <Polymorphism of crystals contained in aqueous composition> The crystalline polymorphism of the aqueous composition was investigated using an X-ray diffractometer. Using an X-ray diffractometer (Rigaku Corporation, Desktop X-ray Diffractometer MiniFlex600-C), measurements were performed using a CuKα (λ = 1.5418 Å) radiation source, a Cu filter, a scanning angle of 10-30°, and a measurement speed of 10° / min. This measurement confirmed the presence of α-, β'-, and β-type crystals in the composition. If the composition only exhibits peaks near d-spacings of 4.1 Å to 4.2 Å (2θ = 21.1° to 21.7°) and no peaks near d-spacings of 3.7 Å to 3.9 Å (2θ = 22.8° to 24.1°), it can be determined that all of the crystals contained in the composition are α-type crystals.

[0088] For aqueous composition 1, a peak was observed near 2θ = 21.1739° (d spacing 4.20 Å), and the peak intensity corresponding to near 3.7 Å to 3.9 Å (2θ = 22.8° to 24.1°) was below the detection limit. From these results, it was confirmed that this composition contains α-type crystals and is substantially free of β-type crystals and β'-type crystals. Similarly, for aqueous composition 2, a peak appeared near 2θ = 21.3365° (d spacing 4.16 Å), and no peak was detected near 3.7 Å to 3.9 Å, confirming that it contains α-type crystals and is substantially free of β-type crystals and β'-type crystals.

[0089] <Bread production> Bread was produced in the same manner as in Test Example 1, using the formulation in Table 14. The shortening was heated to 60°C, dissolved, and then allowed to cool to room temperature and solidify before being added to the dough. An emulsifier was added to the shortening only in Example 14. In Examples 15 to 18, in which an aqueous composition was added, the amounts of sugar and water in the bread ingredient formulation were adjusted taking into account the moisture and sugar content of the aqueous composition.

[0090] [Table 14]

[0091] The depression in the upper part was measured according to the above <Depression Measurement>, and the volume immediately after production and the volume 18 hours after production were measured according to the above <Volume Measurement>.

[0092] Table 15 shows the volume of the 1.5 loaves of bread immediately after and 18 hours after production, as well as the ratio of the volume immediately after and 18 hours after production. It was observed that the volume change tended to decrease as the amount of glycerin monobehenate added increased.

[0093] [Table 15]

[0094] Table 16 shows the results of measuring the depth of the depression on top of the bread 18 hours after production. Measurements were conducted on 1.5 loaf and 3 loaf breads at three points, A, B, and C, as described in the above section "Measurement of Depression." It was observed that the depth of the depression decreased as the amount of glycerin monobehenate added increased.

[0095] [Table 16]

[0096] Table 17 shows the results of evaluating the texture of bread 18 hours after production in Test Example 4 according to the above <Texture Evaluation>. The breads of Examples 14, 16, and 17 were softer than Comparative Example 9, and had good crispness and melt-in-the-mouth feel. The bread of Example 15 was slightly softer and had good crispness. The bread of Example 18 also had improved softness. From the above, it was confirmed that softness was improved in all Examples, and it was clear that Examples 14, 16, and 17 in particular had excellent crispness and melt-in-the-mouth feel.

[0097] [Table 17]

[0098] The results of Test Example 4 show that adding an aqueous composition containing glycerin monobehenate to cereal flour dough reduces volume change and depressions after production, and makes it possible to produce bread that has a soft texture, is crisp, and melts in the mouth. It was also confirmed that particularly excellent effects can be obtained when the aqueous composition contains glycerin monobehenate as α-crystals.

[0099] The above examples demonstrate that bread with less volumetric shrinkage and a good texture can be produced by adding glycerin monobehenate or a volumetric shrinkage inhibitor containing glycerin monobehenate to grain flour dough.

[0100] Although the present disclosure has been described with reference to the above several embodiments, the present disclosure is not limited to the examples in the above embodiments. Various modifications can be made to the configuration and details of the present disclosure within the scope of the present disclosure.

Claims

1. 1. A method for producing a bakery product dough using a flour dough, the method comprising adding glycerin monobehenate to the flour dough.

2. 2. The manufacturing method according to claim 1, wherein adding glycerin monobehenate to the grain flour dough comprises adding the glycerin monobehenate in an amount of 0.015 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of grain flour contained in the grain flour dough.

3. The method according to claim 1 or 2, wherein the bakery product dough is bread dough.

4. A method for producing a bakery product using a grain flour dough, the method comprising adding glycerin monobehenate to the grain flour dough, producing a bakery product dough using the grain flour dough, and heat-treating the bakery product dough to produce the bakery product.

5. The manufacturing method according to claim 4, wherein adding glycerin monobehenate to the grain flour dough comprises adding the glycerin monobehenate in an amount of 0.015 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of grain flour contained in the grain flour dough.

6. The method according to claim 4 or 5, wherein the bakery product is bread.

7. A volumetric shrinkage inhibitor for bakery products, comprising glycerin monobehenate.

8. The agent for inhibiting volumetric shrinkage of bakery products according to claim 7, wherein the bakery product is bread.

9. A caving inhibitor for bakery products, comprising glycerin monobehenate.

10. The caving inhibitor for bakery products according to claim 9, wherein the bakery product is bread.

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