Bread dough mix

Abstract

To provide bread with improved temporal stability and food feeling, to provide bread dough or bread dough mix flour for providing the bread, and to provide a method of producing the bread.SOLUTION: The above problem is achieved by mixing and using bread dough mix flour comprising (A) hydroxypropylated starch, (B) α starch, (C) starch decomposition product, and (D) oxidized starch such that it satisfies (a) and (b) below. (a) (A)>(B)>(C)>(D), and (b) [(A)+(B)]:[(C)+(D)]=[2-10]:[1].SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flour mix for bread dough, a bread dough using the flour mix, breads obtained by baking the bread dough, and a method for producing the breads. [Background technology]

[0002] Bread is mainly composed of starch, and its moisture content is in the range of 30-60% (w / w), which is the range at which starch easily deteriorates. Therefore, the starch that is gelatinized by baking easily deteriorates over time, and becomes dry during storage. Therefore, various improvements have been made to improve this.

[0003] First, in order to prevent dryness due to aging, a method of replacing part of wheat flour, which is the main ingredient of bread, with pregelatinized starch is well known (for example, Patent Document 1). This is because when pregelatinized starch is used as an ingredient of bread dough, the amount of water added is increased, improving water retention and maintaining a soft feel. However, if pregelatinized starch is used in large amounts in bread dough, the dryness due to aging can be prevented, but stickiness occurs during the bread dough production process, making the workability worse, and the texture of baked bread becomes chewy and difficult to melt in the mouth. In order to improve this, it has been proposed to use pregelatinized starch that has been made less likely to swell by crosslinking (for example, Patent Document 2), or to use hydroxypropyl starch or acetylated starch that has been given resistance to aging by previously substituting the hydroxyl groups of the starch glucose residues with propylene oxide or acetic acid (for example, Patent Document 3). It has also been proposed to combine these pregelatinized starches with hydroxypropyl starch or acetylated starch to impart a chewy mochi-like texture to breads (Patent Document 4).

[0004] However, breads baked by partially substituting wheat flour with the above-mentioned pregelatinized starch or substituted modified starch have the drawback that although they maintain a soft texture, they cannot avoid a chewy texture. Therefore, in order to achieve both a soft texture and a crisp texture, the use of oxidized starch (Patent Document 6) and dextrins (Patent Document 7) has been proposed.

[0005] However, since oxidized starch and dextrin are produced by partially decomposing starch into smaller molecules, they do not impart the chewy texture that occurs when pregelatinized starch or substituted modified starch is used, and can provide breads with good bite. However, they have the drawback of not being able to sufficiently prevent dryness due to aging over time, and there is room for improvement. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 59-175845 [Patent Document 2] Japanese Patent Application Publication No. 4-91744 [Patent Document 3] Japanese Patent Application Publication No. 3-87135 [Patent Document 4] Japanese Patent Application Publication No. 10-295253 [Patent Document 5] JP 2005-52014 A [Patent Document 6] JP 2009-273421 A [Patent Document 7] Japanese Patent Application Publication No. 5-292870 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention is to provide breads having improved stability over time and texture, to provide bread dough or a flour mix for bread dough for providing such breads, and to provide a method for producing such breads. [Means for solving the problem]

[0008] The present inventors conducted extensive investigations to solve these problems and found that the above problems could be solved by using a mixed flour containing specific types of hydroxypropylated starch, gelatinized starch, oxidized starch and starch hydrolysates in specific ratios, thereby completing the present invention.

[0009] The present invention mainly consists of four inventions. The first invention is a flour mix for bread dough as described below in [1] to [9]. [1] A flour mix for bread dough comprising (A) hydroxypropylated starch, (B) pregelatinized starch, (C) starch hydrolysate, and (D) oxidized starch, the blending amounts of which satisfy the following (a) and (b): (a) (A)>(B)>(C)>(D), (b) [(A)+(B)]:[(C)+(D)]=[2~10]:[1]. [2] The flour mix for bread dough according to the above-mentioned [1], wherein (A) is a hydroxypropylated starch having a DS of 0.03 to 0.2, the hydroxypropylated starch being made from one or more raw materials selected from the group consisting of waxy tapioca starch, waxy corn starch, and waxy potato starch. [3] The flour mix for bread dough according to [1] or [2] above, wherein (A) is a hydroxypropylated starch having a sedimentation volume of 6.0 to 10.0. [4] The flour mix for bread dough according to any one of [1] to [3] above, wherein (B) is a gelatinized product of hydroxypropylated crosslinked starch having a cold water swelling degree of 15 to 75. [5] The flour mix for bread dough according to any one of [1] to [4] above, wherein (C) is a starch hydrolysate having a DE of 1 to 20. [6] The flour mix for bread dough according to any one of the above [1] to [5], wherein (D) is an oxidized starch having a 20% (w / v) viscosity at 30°C of 10 to 100 mPa s. [7] The flour mix for bread dough according to any one of [1] to [6] above, wherein (D) is an oxidized starch made from potato starch. [8] A bread dough mix flour according to any one of [1] to [7] above, used in a ratio of 2 to 30 parts by mass per 100 parts by mass of cereal flour. [9] A flour mix for bread dough, comprising 2 to 30 parts by mass of the flour mix for bread dough described in any one of [1] to [8] above out of 100 parts by mass of cereal flour.

[0010] The second invention is the following bread dough

[10] , which uses the bread dough mix flour of the first invention.

[10] Bread dough comprising the flour mix for bread dough described in any one of [1] to [9] above.

[0011] The third invention is the following bread

[11] , which is made by baking the bread dough of the second invention.

[11] Bread made by baking the dough described above in

[10] .

[0012] The fourth invention is a method for producing bread according to the third invention, as described below in

[12] .

[12] A method for producing bread, comprising mixing 2 to 30 parts by mass of a mixed flour described in any one of [1] to [7] above in 100 parts by mass of cereal flour, adding auxiliary ingredients and kneading the mixture, and then carrying out a fermentation process and a baking process. Effect of the Invention

[0013] According to the present invention, breads having improved stability over time and texture can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hydroxypropylated starch generally refers to a hydroxyl group-substituted processed starch obtained by reacting propylene oxide with starch in a standard manner, and in the present invention, unless otherwise specified, includes hydroxypropylated crosslinked starch obtained by reacting a crosslinking agent such as sodium trimetaphosphate or phosphorus oxychloride in a standard manner simultaneously or at a different time from the hydroxypropylation reaction. The hydroxypropylated starch used in the present invention may be obtained from any starch as a raw material, such as rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, sago starch, pea starch, wheat starch, or the starches of these waxy varieties, but it is more preferable to use waxy corn, waxy tapioca, or waxy potato starch as a raw material. The degree of substitution and the degree of crosslinking are not particularly limited, but from the viewpoint of more efficiently obtaining the effects of the present invention, the degree of substitution (the degree of substitution when all three free hydroxyl groups of the glucose residues constituting the starch are substituted is defined as 3) is preferably in the range of 0.03 to 0.2, more preferably in the range of 0.07 to 0.18, and even more preferably in the range of 0.09 to 0.18. When using starch that has been crosslinked in addition to being substituted by hydroxypropylation, the degree of crosslinking is preferably low, and in terms of sedimentation volume as hydroxypropylated crosslinked starch, the degree of crosslinking is preferably 6.0 to 10 ml, more preferably 8.0 to 10 ml, and even more preferably 9.0 to 10 ml.

[0015] The sedimentation volume in the present invention is a well-known general analytical item, and the measurement method is as follows. First, 0.15 g (solid content equivalent) of a starch sample is weighed into a test tube, and 15 ml of a previously prepared reagent (adjusted with 26% by mass of ammonium chloride, 10% by mass of zinc chloride, and 64% by mass of water) is poured into the test tube. Next, the starch material in the starch sample in the test tube is uniformly dispersed using a bench vibrator, and the test tube is immediately fixed in a boiling bath and heated for 10 minutes, and then cooled to 25 to 35°C. The starch sample in the test tube is dispersed again using a bench vibrator, and poured into a 10 ml graduated cylinder up to the 10 ml mark, and after leaving it at 25°C for 20 hours, the mark on the sediment is read, and this value is taken as the sedimentation volume. The value of the sedimentation volume is smaller for starches with a higher degree of crosslinking (highly crosslinked starch).

[0016] Generally, pregelatinized starch refers to starch that is gelatinized by adding water and heating, and what is generally distributed as pregelatinized starch is the product that has been further dried. Pregelatinized starch is also called instant starch because it absorbs water and gelatinizes again when dispersed in liquid such as water, and is often used in instant soups and instant drinks for the purpose of imparting viscosity. Although there is no limitation on the raw material type and processing degree of the pregelatinized starch used in the present invention, it is preferable to use crosslinked processed starch as the raw material rather than unprocessed starch, from the viewpoint of more efficiently obtaining the effects of the present invention, and among crosslinked starches, hydroxypropylated crosslinked starch is more preferable. The cold water swelling degree is preferably 15 to 75 ml, more preferably 20 to 75 ml.

[0017] The method for measuring the cold water swelling degree of pregelatinized starch is as follows. First, 2.0 g of a starch sample (based on solids content) is uniformly dispersed in 50 ml of water, and this suspension is placed in a 100 ml measuring cylinder, adjusted to 100 ml with water, and left to stand for 24 hours. The volume (ml) of the opaque white layer is then measured, and this value is taken as the cold water swelling degree (ml). The higher the degree of crosslinking, the smaller the swelling degree.

[0018] Starch hydrolysates, also called dextrins, are obtained by hydrolyzing starch with an enzyme such as α-amylase or an acid such as hydrochloric acid. There is no limitation on the raw material of the starch hydrolysate used in the present invention, but it is preferable to use at least one of tapioca starch, corn starch, waxy corn starch, and sweet potato starch as the raw material. There is no limitation on the degree of hydrolysis, but the DE (abbreviation of Dextrose Equivalent; DE is set to 100 when all starch is hydrolyzed to glucose units) should be 1 to 20, and more preferably 2 to 18, and even more preferably 4 to 16. The DE referred to here is a measurement value obtained by the Willstätter-Schudel method.

[0019] Oxidized starch generally refers to a processed starch obtained by reacting an oxidizing agent such as sodium hypochlorite with starch by a standard method, and it is presumed that the oxidizing agent generates carboxyl groups and carbonyl groups in the molecule and depolymerizes the molecule. The oxidized starch used in the present invention is not particularly limited, but from the viewpoint of more efficiently obtaining the effects of the present invention, it is preferable to use a relatively highly oxidized one, and in terms of 20% (w / v) viscosity at 30°C, when measured with a B-type viscometer (BM type, rotor No. 1, 60 rpm, 30 seconds), it is 10 to 500 mPa·s, more preferably 10 to 100 mPa·s, and even more preferably 10 to 40 mPa·s. In addition, the oxidized starch used in the present invention is not limited to its raw material starch type, but from the viewpoint of more efficiently obtaining the effects of the present invention, it is preferable to use one or more types selected from the group consisting of potato starch, waxy corn starch, and tapioca starch, and more preferably potato starch.

[0020] The bread dough mix flour of the present invention is a composition containing the above-mentioned hydroxypropylated starch, pregelatinized starch, oxidized starch, and starch hydrolysate as essential components. However, if pregelatinized starch is used in large amounts, the texture of the resulting bread is soft but has a strong chewy feeling, and if the amount of pregelatinized starch used is insufficient, the aging resistance is not sufficient. In addition, even if it is attempted to replace it with hydroxypropylated starch, it cannot be completely replaced from the viewpoint of aging resistance. Therefore, although these two are essential components, it was found that one condition is that the amount of pregelatinized starch must not exceed the amount of hydroxypropylated starch used. In addition, although the chewy feeling can be improved to some extent by using these two in combination, it is still difficult to achieve both aging resistance and chewy feeling. Therefore, when the improvement of aging resistance while eliminating the chewy feeling as much as possible was studied, it was found that the aging resistance can be improved by using a certain amount of starch hydrolysate in combination. However, it was found that if starch hydrolysates are used in combination in amounts exceeding a certain level, the dough becomes sticky during bread making, which not only reduces workability but also deteriorates the texture, and therefore cannot be used excessively, and that the amount used must not exceed that of pregelatinized starch. In addition to hydroxypropylated starch, pregelatinized starch, and starch hydrolysates, the use of oxidized starch was also compared and found that, although it is difficult to maintain a soft texture using oxidized starch alone, the texture and aging resistance are significantly improved by using a small amount of oxidized starch as part of the starch substitute for wheat flour. However, it was also found that the texture deteriorates if the amount of oxidized starch used exceeds the amount of starch hydrolysates used. Therefore, it can be said that the ideal amount to use of these four essential ingredients should be set in the following order: hydroxypropylated starch > pregelatinized starch > starch hydrolysates > oxidized starch.

[0021] The composition ratio of the (A) hydroxypropylated starch, (B) pregelatinized starch, (C) starch hydrolyzate, and (D) starch hydrolyzate must satisfy the above-mentioned usage amount conditions and must also be in the range of at least [A+B]:[C+D]=[2-10]:[1] parts by mass.

[0022] The bread dough mix flour of the present invention is ultimately intended for producing breads, and is therefore used together with cereal flours such as wheat flour that form a gluten film when kneaded. The wheat flour or other cereal flours may be selected by the manufacturer at the time of producing breads and mixed with the bread dough mix flour of the present invention for use, or may be mixed in advance with the bread dough mix flour consisting of the above-mentioned starch group and used as a bread dough mix flour containing wheat flour or other cereal flour. The bread dough mix flour of the present invention is preferably used in place of 2 to 30 parts by mass of 100 parts by mass of cereal flour.

[0023] The above-mentioned wheat flour and other cereal flours may be any that are used in the manufacture of ordinary breads, and whole wheat flour, rye flour, corn flour, graham flour, rice flour, starch, barley, amaranth, quinoa, etc. may be used in combination with or substituted for them, but from the viewpoint of bread-making properties, it is desirable to use wheat flour as the main component, with the substitution rate being 30% (w / w) or less, preferably about 5 to 10% (w / w) of the wheat flour. Note that the "cereal flour" referred to in the present invention also includes starches other than hydroxypropylated starch, pregelatinized starch, and oxidized starch, which are essential components of the present invention.

[0024] The bread dough of the present invention is obtained by adding auxiliary ingredients including water to the above-mentioned bread dough mix flour of the present invention, kneading, and then going through a fermentation process. Here, the auxiliary ingredients generally refer to all ingredients that can be added as ingredients when making bread, such as water, milk, eggs, butter, margarine, shortening, olive oil, lard, processed oils and fats, sugar, brown sugar, glucose, oligosaccharides, isomerized sugar, starch syrup, honey, sugar alcohol, skim milk powder, whole milk powder, salt, yeast, emulsifiers, dietary fiber, gluten, spices, coloring agents, yeast food, thickeners, cacao, cheese, nuts, herbs, fruits, matcha, black tea, cocoa, etc.

[0025] The bread of the present invention is made by baking the above-mentioned bread dough, and the type of bread is not particularly limited, and any bread that is fermented with yeast and baked may be used, such as white bread, French bread, buns, table rolls, croissants, Danish pastries, bean-jam buns, cream buns, yeast donuts, etc., but the form of bread in which the effects of the present invention are most effectively exhibited is white bread. In particular, white bread, when sliced ​​and used to make sandwiches with ingredients, is often stored and displayed in a refrigerated state at home or in a store, and the effects of the present invention are more effectively exhibited in such breads that are stored for long periods of time in a chilled state. EXAMPLES

[0026] The present invention will be described in detail and specifically below by presenting experimental examples, but the present invention is not limited to these experimental examples.

[0027] A part of the wheat flour in the basic recipe of bread in [Table 1] was replaced with one or more of (A) hydroxypropylated starch, (B) pregelatinized starch, (C) starch hydrolysate, and (D) oxidized starch (hereinafter referred to as "starch, etc."), and bread was made according to the procedure in [Table 2]. The bread-making suitability was evaluated by four people skilled in the art who are involved in bread manufacturing on a daily basis, and the melt-in-the-mouth evaluation was performed by 10 well-trained panelists who tasted the bread 24 hours after baking (at room temperature). In addition, the aging resistance (sustained moist feeling) was evaluated by 10 well-trained panelists who tasted the bread 24 hours after baking and 48 hours after baking (at room temperature). The sensory evaluation was performed by each panelist using a 5-point score (the higher the score, the more preferable) according to the evaluation criteria shown in [Table 3] and [Table 4], and the average value of the 10 panelists was used. The suitability for bread making was determined by consensus among all four manufacturers (Table 5). The overall evaluation was based on the results of each item and was ranked according to the criteria in [Table 6] (◎, ◯, △, ×).

[0028] [Table 1]

[0029] [Table 2]

[0030] [Table 3]

[0031] [Table 4]

[0032] [Table 5]

[0033] [Table 6]

[0034] Oxidized starches No. 1 to 4 used in the following experiments were prepared as follows. First, a slurry of 100 parts of starch dispersed in 130 parts of water was adjusted to pH 7 to 8, and the required amount of sodium hypochlorite (2 to 4%) was added to initiate the reaction at 35°C. When the desired viscosity was achieved (about 1 to 8 hours), the mixture was neutralized with sulfuric acid to stop the reaction, and then washed with water, dehydrated, and dried to obtain oxidized starches No. 1 to 4.

[0035] Hydroxypropylated starches (hydroxypropylated phosphate cross-linked starches) No. 1 to 4 used in the following experiments were prepared as follows. First, a slurry of 10 parts of sodium sulfate and 100 parts of starch dispersed in 130 parts of water was adjusted to pH 11 to 12, and the required amount of propylene oxide (6 to 10%) was added and reacted at 40°C for 20 hours. Next, the required amount of sodium trimetaphosphate (0.02% to 1%) was added and reacted at 40°C for 5 hours. After the reaction, the slurry was neutralized with sulfuric acid, washed with water, dehydrated, and dried to obtain hydroxypropylated phosphate cross-linked starches No. 1 to 4.

[0036] The gelatinized starches No. 1 to 4 used in the subsequent experiments were prepared as follows. First, a slurry was prepared by dispersing 10 parts of sodium sulfate and 100 parts of starch in 130 parts of water, and the pH was adjusted to 11 to 12. The required amount of propylene oxide (8 to 10%) was then added and reacted at 40°C for 20 hours. Next, the required amount of phosphorus oxychloride (0.04 to 0.1%) was added and reacted at 40°C for 1 hour. After the reaction, the slurry was neutralized with sulfuric acid and washed with water to obtain hydroxypropylated phosphate cross-linked starch, and the aqueous suspension was gelatinized (drum dried) to obtain gelatinized starches No. 1 to 4.

[0037] [Table 7]

[0038] As shown in Table 7 above, when the amount of pregelatinized starch used was greater than the amount of hydroxypropylated starch used, the moistness of the baked bread lasted for a long time (it was resistant to aging), but the suitability for bread-making deteriorated (the dough became difficult to handle). Therefore, we decided to consider a different blend.

[0039] [Table 8]

[0040] As shown in Table 8, the combination of hydroxypropylated starch and pregelatinized starch did not provide sufficient moistness or aging resistance. Therefore, the use of starch hydrolysates in combination was investigated, and although there was a tendency for the melt-in-the-mouth texture, moistness, and aging resistance to improve, when the amount used exceeded the amount of alpha-starch used, the bread-making suitability was extremely deteriorated. Therefore, it was decided to further examine another formulation.

[0041] [Table 9]

[0042] As shown in Table 9 above, when the use of oxidized starch instead of starch hydrolysates was examined, no dramatic improvement in effect was observed when oxidized starch was used alone, and increasing the amount added actually worsened retrogradation resistance. However, when used in combination with starch hydrolysates, melt-in-the-mouth texture and retrogradation resistance improved dramatically. However, retrogradation resistance deteriorated when the amount of oxidized starch used exceeded the amount of starch hydrolysates used. Specifically, it was found that it is desirable to use hydroxypropylated starch and pregelatinized starch in a range of 2 to 10 when the sum of starch hydrolysates and oxidized starch is 1, with the four components being essential components.

[0043] [Table 10]

[0044] As shown in Table 10 above, when the appropriate replacement ratios of the four components per 100 parts by mass of wheat flour were examined, the evaluation worsened when 31.5 parts by mass of 100 parts by mass of wheat flour was replaced, and therefore it was found that it is desirable to aim for a replacement of up to 30 parts by mass of 100 parts by mass of wheat flour.

[0045] [Table 11]

[0046] As shown in Table 11 above, when the type of starch used as the raw material for oxidized starch was examined, it appeared that the viscosity of the 20% (w / w) solution had a large effect, and the expected effect was not fully obtained with oxidized starch with a viscosity exceeding 1,000 mPa s.

[0047] [Table 12]

[0048] As shown in Table 12 above, the preferred DE of starch hydrolysates was investigated, and most starch hydrolysates showed improved melting in the mouth and retrogradation resistance. However, starch hydrolysates with a DE of 25 or more showed very good melting in the mouth like other starch hydrolysates and were evaluated as having a certain level of retrogradation resistance, but were not suitable for bread making.

[0049] [Table 13]

[0050] As shown in Table 13 above, when the usability of hydroxypropylated starch made from starches other than glutinous tapioca starch was examined, it was found that the starch had almost the same good melt-in-the-mouth texture, moistness, and bread-making properties as when glutinous tapioca starch was used, and thus could be used.

[0051] [Table 14]

[0052] As shown in Table 14 above, when the usability of pregelatinized starch made from starches other than potato starch was examined, it was found that it can be used because it has good melt-in-the-mouth texture, moistness, and bread-making properties, almost similar to when potato starch is used.

[0053] The bread of the present invention (bread of Test 10) and bread not using the mix of the present invention were prepared, each sliced ​​to a thickness of 1 cm, and sandwiched with lettuce and ham to prepare a sandwich. Both were stored in a refrigerator (4°C) for 24 hours, and the sandwich using the bread of the present invention had not lost its moist texture even after 24 hours and had a good melt-in-the-mouth texture.

Claims

1. (A) hydroxypropylated starch, (B) pregelatinized starch; (C) starch hydrolysates, and (D) A flour mix for bread dough containing oxidized starch, the blending amount of which satisfies the following (a) and (b): (a) (A)>(B)>(C)>(D), (b) [(A)+(B)]:[(C)+(D)]=[2-10]:[1].

2. 2. The bread dough mix flour according to claim 1, wherein (A) is a hydroxypropylated starch having a DS of 0.03 to 0.2 and made from one or more raw materials selected from the group consisting of waxy tapioca starch, waxy corn starch, and waxy potato starch.

3. The flour mix for bread dough according to claim 1 or 2, wherein (A) is a hydroxypropylated starch having a sedimentation volume of 6.0 to 10.

0.

4. The flour mix for bread dough according to any one of claims 1 to 3, wherein (B) is a gelatinized product of hydroxypropylated crosslinked starch having a cold water swelling degree of 15 to 75.

5. The flour mix for bread dough according to any one of claims 1 to 4, wherein (C) is a starch hydrolyzate having a DE of 1 to 20.

6. The flour mix for bread dough according to any one of claims 1 to 5, wherein (D) is an oxidized starch having a 20% (w / v) viscosity at 30°C of 10 to 100 mPa·s.

7. The flour mix for bread dough according to any one of claims 1 to 6, wherein (D) is an oxidized starch made from potato starch.

8. The bread dough mix flour according to any one of claims 1 to 7, which is used in a ratio of 2 to 30 parts by mass per 100 parts by mass of cereal flour.

9. A flour mix for bread dough comprising 2 to 30 parts by mass of the flour mix for bread dough according to any one of claims 1 to 8 per 100 parts by mass of cereal flour.

10. A bread dough comprising the flour mix for bread dough according to any one of claims 1 to 9.

11. Breads obtained by baking the bread dough according to claim 10.

12. A method for producing bread, comprising mixing 2 to 30 parts by mass of the mixed flour according to any one of claims 1 to 7 in 100 parts by mass of grain flour, adding auxiliary ingredients and kneading the mixture, and then carrying out a fermentation process and a baking process.

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