A quality improver for bakery dough, and a method for manufacturing bakery dough using the quality improver.

Abstract

To provide a bakery dough quality improving agent that has freezing resistance and an anti-aging effect easily and does not further cause dough damage by being added with grain flour simultaneously, when kneading dough without changing an existing production process, and a method of producing bakery product dough having freezing resistance and an anti-aging effect.SOLUTION: A bakery dough quality improving agent of the present invention contains malt extract having no enzyme activity, and the malt extract is blended with starch contained in the bakery product dough in a proportion of 0.045 to 0.60 wt.%. This quality improving agent preferably contains indigestible polysaccharides in a blending proportion of 3-19 pts.wt. with respect to the malt extract of 1 pt.wt., and it is possible to produce frozen bakery dough and a bakery product in which workability, freezing resistance, and an anti-aging effect are remarkably improved by blending emulsifier having an amount that is 8 pts.wt. or less with respect to the malt extract of 1 pt.wt..SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a quality improver for bakery product dough, which exhibits freezing resistance and anti-aging effects when added to bakery dough, a frozen bakery dough kneaded with the quality improver, and a bakery product using the frozen bakery dough. Furthermore, the present invention relates to a method for producing dough for bakery products using the quality improver.

Background Art

[0002] Bakery products are products obtained by adding water, seasonings, yeast, etc. to cereal flour, kneading them, adjusting the dough according to the purpose, and baking it. Although the operation is often carried out on a series of bases, due to convenience in operation and distribution, the dough, which is an intermediate product of the product, or the product is frozen and stored or distributed in a frozen state. However, when the dough is frozen, the dough structure is destroyed by freezing, and the quality deteriorates compared to non-frozen products due to the influence such as a decrease in dough expansion during secondary fermentation. In addition, when the dough or product is frozen, a modification called an aging phenomenon occurs in starch, etc. during freezing or thawing. Therefore, various studies have been made to prevent the deterioration of quality associated with the aging phenomenon of starch.

[0003] As a quality improver for bakery product dough aimed at freezing resistance and anti-aging effects, various studies have been made mainly on enzyme preparations. In particular, amylase uses the property of hydrolyzing the starch in wheat flour, which is the main raw material of bakery products, and is being studied not only for freezing resistance and anti-aging effects but also for various quality improvement applications. However, depending on the addition amount and working process, the dough structure is damaged by excessive hydrolysis. Along with this, the adhesion viscosity increases, resulting in a significant decrease in workability, and further problems such as the product being overly softened and the quality deteriorating have occurred, and various improvements have been studied.

[0004] Patent Document 1 discloses a composition that provides an effective anti-staling effect on bread by improving the heat resistance of α-amylase by including α-amylase in an aqueous sugar solution, and by stably emulsifying the aqueous sugar solution into a water-in-oil type in oil and fat, so that α-amylase does not dissolve into the dough during the bread-making process before baking, but the emulsion is broken during baking, and α-amylase dissolves into the dough and exerts its effect, thereby providing conditions that enable the anti-staling effect on bread. Furthermore, Patent Document 2 discloses a quality improvement effect that prevents volume increase and the appearance of fish eyes in frozen bread dough by simultaneously adding α-amylase and ascorbic acid.

[0005] Furthermore, while α-amylase is sometimes used as a purified enzyme preparation, Patent Document 3 describes adding malt powder (or extract) to bread dough along with ascorbic acid and thickening polysaccharides as a substitute for α-amylase, resulting in increased dough extensibility, preventing dough breakage, and obtaining a proofed dough with tensile strength. The document also discloses a dough improver that prevents drying of frozen dough, retains moisture, and stabilizes volume, flavor, and texture.

[0006] In addition to amylase, regarding freeze tolerance and anti-staling effects, Patent Document 4 discloses a proofed frozen dough bread-making method characterized by the addition of cold water-soluble starch and lipase, and Patent Document 5 discloses a frozen dough improver using enzymes having glucose oxidase or protease activity. Furthermore, Patent Document 6 discloses examples using xylanase in addition to amylase, and various enzymes are being investigated for improving the quality of bakery products.

[0007] However, controlling enzyme activity is difficult, and there is currently no definitive solution to dough damage caused by excessive reactions. Dough damage not only impairs the flavor and texture of the product, but also increases the viscosity of the dough during processing, leading to stickiness and reduced work efficiency.

[0008] Therefore, a non-enzymatic method of improving quality, the most common of which is to create a formula that is less prone to freezing damage, such as by increasing the amount of gluten or yeast added or decreasing the amount of water added, required changes to the manufacturing process, such as lowering the kneading temperature. Patent Document 7 discloses a method of adding a composition in which gluten has been heat-treated with a divalent organic acid to the dough, and Patent Document 8 discloses that if hydrophilic polyglycerin fatty acid esters with an HLB of 10 or higher are mixed in powder form beforehand into a bread mix mainly composed of wheat flour, the affinity with proteins and starches in the wheat flour is greatly improved, and even a small amount can impart softness to the bread, resulting in bread with a good texture in industrial bread production and homemade bread making using automatic bread makers. Furthermore, according to Patent Document 9, it is disclosed that by adding psyllium seed gum in a ratio of 0.001 to 1 part by weight per 100 parts by weight of cereal flour to a frozen bread dough that can produce high-quality bread, it is possible to suppress a decrease in bread volume, the appearance of fish eyes, reddening of the baked color, unevenness of the baked color and bread shape, a decrease in the quality of the internal structure, and a decrease in flavor and taste. However, the dough becomes hard during processing, which is a problem as it reduces workability. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 61-63232 [Patent Document 2] Japanese Patent Application Publication No. 11-56218 [Patent Document 3] Japanese Patent Application Publication No. 7-8159 [Patent Document 4] Japanese Patent Application Publication No. 4-158731 [Patent Document 5] Japanese Patent Publication No. 2000-270757 [Patent Document 6] Japanese Patent Publication No. 2005-261221 [Patent Document 7] Japanese Patent Publication No. 2020-171202 [Patent Document 8] Japanese Patent Application Publication No. 11-318320 [Patent Document 9] Japanese Patent Application Publication No. 11-113481 [Overview of the project] [Problems that the invention aims to solve]

[0010] In light of the current situation, the objective was to provide a bakery dough quality improver that, when added simultaneously with grain flour during dough mixing without changing the existing manufacturing process, provides freeze resistance and anti-staling effects without damaging the dough, and to provide a method for manufacturing bakery dough that has freeze resistance and anti-staling effects. [Means for solving the problem]

[0011] It is a well-known fact that extracts from natural products (natural extracts) contain multiple enzymes, and since enzymes in extracts may cause excessive reactions, the inventors focused on malt extracts that do not have enzymatic activity. As malt extracts contain amylase, the inventors selected malt extracts that do not have amylase activity (enzymatic activity), and after diligent research to solve the aforementioned problem, the inventors discovered that by adding malt extracts that do not have amylase activity in a predetermined ratio to grain flours such as wheat flour, which are essential raw materials for bakery products, during the dough preparation stage, the dough does not become sagging, has excellent moldability, suppresses freezing damage caused by the freezing and thawing of the dough, and also exhibits the effect of preventing aging, thus completing the present invention.

[0012] In other words, the present invention has the following configuration. [1] A quality improver for bakery dough that exhibits freeze resistance and anti-staling effects when added to dough for bakery products, characterized in that the quality improver contains a malt extract that does not have enzyme activity, and the malt extract is blended in a ratio of 0.045 to 0.60% by weight relative to the starch contained in the dough for bakery products. [2] The bakery dough quality improver according to [1], characterized in that the quality improver further contains a non-digestible polysaccharide, and the proportion of the non-digestible polysaccharide is 3 to 19 parts by weight per 1 part by weight of the malt extract. [3] The bakery dough quality improver according to [1] or [2], characterized in that the quality improver further comprises an emulsifier, and the proportion of the emulsifier is 8 parts by weight or less per 1 part by weight of the malt extract. [4] A frozen bakery dough, characterized in that the bakery dough quality improver described in any of [1] to [3] is kneaded into the dough so that the malt extract is present in a ratio of 0.045 to 0.60% by weight relative to the starch content of the bakery dough. Bakery products using the frozen bakery dough described in [5] and [4]. [6] A method for producing bakery dough having freeze resistance and anti-staling effects, the method comprising: blending a quality improver containing malt extract that does not have enzymatic activity into the bakery dough in a ratio of 0.045 to 0.60% by weight relative to the starch content in the bakery dough, and kneading the mixture. [7] A method for producing dough for bakery products according to [6], characterized by blending 3 to 19 parts by weight of indigestible polysaccharides with 1 part by weight of the malt extract. [8] A method for producing dough for bakery products according to [6] or [7], characterized by blending an emulsifier in an amount of 8 parts by weight or less per 1 part by weight of the malt extract. [Effects of the Invention]

[0013] In the present invention, by adding a malt extract having no amylase enzyme activity to cereal flours such as wheat flour, which is an essential raw material for bakery products, in an appropriate amount and kneading to adjust the dough, an increase in adhesion viscosity that impairs the proper dough kneading operation is suppressed, and even when the dough is frozen, dough damage associated with freezing is suppressed, and a frozen bakery dough and a frozen bakery product having an anti-aging effect can be provided. The quality improver for bakery dough of the present invention does not contain an enzyme, has little stickiness during molding, has a high gas retention capacity during baking, and is excellent in the effect of increasing oven spring. When the quality improver of the present invention is used, a bakery product having a high firmness, baked into a favorable round appearance, and having a uniform and thin crumb structure can be manufactured.

Brief Description of the Drawings

[0014] [Figure 1] It is a diagram showing a process for manufacturing round bread dough according to an embodiment of the present invention. [Figure 2] It is a diagram showing a thawing and baking process of round bread dough according to an embodiment of the present invention. [Figure 3] It is a diagram showing a method for evaluating firmness according to an embodiment of the present invention. [Figure 4] It is a photograph showing the state of a baked round bread in an examination test of the addition amount of malt extract according to an embodiment of the present invention. [Figure 5] It is a photograph showing the state of a baked round bread in an examination test of the addition amount of indigestible polysaccharide (psyllium seed gum) according to an embodiment of the present invention. [Figure 6] It is a photograph showing the state of a baked round bread in an examination test of the addition amount of an emulsifier according to an embodiment of the present invention.

Modes for Carrying Out the Invention

[0015] 〔Quality improver for bakery dough〕 The malt extract incorporated into the bakery dough quality improver of the present invention is an extract obtained by saccharifying and concentrating malt, and is a malt extract that does not possess amylase activity, an enzyme that promotes the hydrolysis of starch. Such a malt extract can be used regardless of its properties, such as liquid or powder, but powder or granular form is preferred.

[0016] Malt extract lacking amylase activity refers to malt extract (starch saccharification capacity: 0.0 U / g, starch gelling capacity: 0.0 U / g) that shows no activity in either the starch saccharification capacity measurement method or the starch gelling capacity measurement method of the 18th Revised Japanese Pharmacopoeia Digestive Capacity Test Method. For example, "Dry Malt Extract" manufactured by Malt Extract Products Co., Ltd. can be used.

[0017] The bakery dough quality improver of the present invention is used in an amount such that the malt extract without amylase activity, which is blended in the quality improver, is 0.045 to 0.60% by weight relative to the starch content in the bakery dough (0.045 to 0.60 parts by weight per 100 parts by weight of starch). This addition ratio is preferably 0.05 to 0.55% by weight, and more preferably 0.07 to 0.50% by weight, relative to the starch content.

[0018] The bakery dough quality improver of the present invention preferably contains indigestible polysaccharides. The indigestible polysaccharides used are not particularly limited, but it is preferable that they be dietary fibers that, when used in combination with malt extract which does not have enzyme activity, have the effect of further improving workability and preventing aging. Examples of such dietary fiber include those derived from soybeans, peas, mung beans, citrus fruits, guar seeds, konjac, and plants of the Asteraceae family, with psyllium seed husk-derived dietary fiber being particularly preferred. Commercially available products that are treated as food ingredients or food additives can be used for such dietary fiber. Psyllium seed husk-derived dietary fiber is obtained from the seed husk of blonde psyllium, a plant of the Plantaginaceae family, and is also called psyllium seed gum, psyllium husk powder, or plantain seed husk. It mainly consists of polysaccharides, and commercially available products can be used.

[0019] In the present invention, the amount of the above-mentioned indigestible polysaccharide added is preferably 3 to 19 parts by weight, more preferably 4 to 17 parts by weight, and even more preferably 5 to 15 parts by weight per 1 part by weight of malt extract.

[0020] Furthermore, the bakery dough quality improver of the present invention preferably contains an emulsifier in addition to the malt extract and indigestible polysaccharides mentioned above. The emulsifier has the effect of imparting freeze tolerance and can be used to further improve freeze tolerance. While there are no particular limitations on the type of emulsifier, polyglycerol fatty acid esters with an HLB of 7 or higher are preferred. When used to improve freeze resistance, the emulsifier's characteristic flavor may impart an undesirable flavor to bakery products. Therefore, the proportion of emulsifier used is preferably 8 parts by weight or less per 1 part by weight of malt extract, more preferably 6.5 parts by weight or less, and even more preferably 5 parts by weight or less to improve freeze resistance.

[0021] In addition to the malt extract, indigestible polysaccharides, and emulsifiers mentioned above, the bakery dough quality improver according to the present invention may also contain organic acids or their salts, inorganic acids or their salts, salt, sugar, spices, spice extracts, flavorings, sweeteners, minerals, dextrin, and other seasonings and excipients. It is preferable that the product be provided in powder or granule form, but it may also be provided in liquid form.

[0022] The starch to which the bakery dough quality improver of the present invention is added is not particularly limited as long as it is a starch used in bakery dough. Generally, wheat-derived grain flours such as strong flour (starch: 70.6% by weight) and whole wheat flour (starch: 68.2% by weight) are often used, but it is not particularly limited as long as it is a raw material containing starch that can produce dough for bakery products, regardless of the raw material origin, such as rice flour (starch: 81.9% by weight), corn flour (starch: 76.1% by weight), and rye flour (starch: 75.8% by weight).

[0023] The bakery dough quality improver according to the present invention may be used in frozen bakery dough before or after proofing (secondary fermentation), and is not particularly limited. It can also be used in refrigerated bakery dough, baked bakery products, partially baked frozen bakery products, baked frozen bakery products, etc.

[0024] [Dough for bakery products] In this invention, the dough for bakery products is dough used to manufacture bakery products, and the aforementioned bakery dough quality improver has been kneaded into it. Examples of dough for bakery products include bread dough, pizza dough, donut dough, cookie dough, pie dough, sponge cake dough, choux pastry dough, Chinese steamed bun dough, etc., but there are no particular limitations, and any dough for bakery products will suffice.

[0025] [Method for manufacturing dough for bakery products] In the present invention's manufacturing method for producing bakery dough with freeze-resistant and anti-staling properties, a quality improver containing a malt extract without enzymatic activity is prepared. This quality improver is blended so that the amount of malt extract is 0.045 to 0.60% by weight relative to the starch content in the bakery dough, and the mixture is kneaded to produce the bakery dough. The manufacturing method for bakery dough according to the present invention is not particularly limited, and various methods can be used as long as they are capable of producing bakery products, such as the straight dough method, sponge and dough method, and sourdough method. In this case, it is preferable to blend the aforementioned indigestible polysaccharides in amounts of 3 to 19 parts by weight per 1 part by weight of malt extract, and it is more preferable to blend the aforementioned emulsifier in amounts of 8 parts by weight or less per 1 part by weight of malt extract. This improves workability and provides excellent freeze resistance and anti-aging effects.

[0026] [Frozen bakery dough] The frozen bakery dough of the present invention is obtained by freezing the aforementioned bakery product dough, and frozen bakery dough can be produced by freezing the bakery product dough obtained by the above-described manufacturing method. In this invention, bakery products can be manufactured by thawing and baking the frozen bakery dough. Alternatively, after manufacturing the dough for bakery products as described above, the dough can be shaped, partially baked or fully baked, and then frozen to produce partially baked or fully baked frozen bakery products.

[0027] The bakery products manufactured using the frozen bakery dough of the present invention are not particularly limited to bakery products, but include bread, pizza, donuts, cookies, pies, sponges, choux pastries, Chinese steamed buns, and other bakery products. [Examples]

[0028] The present invention will be described below with reference to examples using round bread, but the present invention is not limited thereto.

[0029] [Malt extract] The malt extract used in the production of the round bread according to this invention is "Dry Malt Extract" manufactured by Malt Extract Products Co., Ltd.

[0030] To investigate the presence or absence of enzyme activity, a 1.0% malt extract solution was prepared in a 1 mol / L sodium acetate-acetic acid buffer at pH 5.0 and measured using the starch saccharification capacity measurement method of the 18th Revised Japanese Pharmacopoeia Digestive Capacity Test. It was confirmed that the value was equivalent to the titration value without substrate solution (0.0 U / g). Similarly, using a 1.0% aqueous solution of malt extract, it was also confirmed that it did not exhibit activity using the starch gelling capacity measurement method of the 18th Revised Japanese Pharmacopoeia Digestive Capacity Test (0.0 U / g), thus obtaining the enzyme-inactive malt extract to be used in the examples of the present invention. Furthermore, as a comparison, Diamarteria Italiana's "Diamarteria Euromalt Brio" was also subjected to similar enzyme activity measurements using the starch saccharification and starch gluing methods of the 18th Revised Japanese Pharmacopoeia Digestive Potency Test. The results confirmed that it possessed enzyme activity of 35.1 U / g using the starch saccharification method and 144.3 U / g using the starch gluing method, and this malt extract with the appropriate enzyme activity was used in Comparative Example 2.

[0031] [Production of round bread dough and evaluation of work suitability] The ingredients used were strong flour ("Strong Wheat Flour" manufactured by Nippon Flour Mills Co., Ltd.), sugar, skim milk powder, salt, dry yeast, psyllium seed gum ("Sterilized Psyllium Husk Powder" manufactured by Sanei Pharmaceutical Trading Co., Ltd.), emulsifier ("SY Glister GP-120" manufactured by Sakamoto Pharmaceutical Industry Co., Ltd., HLB 10.2), malt extract ("Dry Malt Extract" manufactured by Malt Extract Product Co., Ltd.), and edible rapeseed oil ("Nisshin Canola Oil" manufactured by Nisshin Oillio Group Ltd.). All powdered ingredients except the dry yeast were pre-mixed into a single product. In a Zojirushi BB-HB10 home bakery, liquid ingredients (water and vegetable oil) were added, followed by the combined powder ingredients, and then dry yeast. The "Bread / Pizza Dough Course" was selected, and the dough for round bread was prepared and frozen according to the process shown in Figure 1. The dough was divided into 40g ± 1g portions, and frozen slowly in a freezer set to -20°C.

[0032] The evaluation of work suitability was conducted by skilled workers during dough division using a double-blind method, following the following criteria for evaluating bread dough work suitability.

[0033] <Criteria for evaluating the suitability of bread dough handling> A: The fabric has very low adhesion, making it extremely suitable for work. B: Low adhesion of the fabric, good workability. C: The fabric has some adhesion, but there are no problems with its suitability for use in the work. D: The fabric is highly adhesive or stiff, making it unsuitable for work. E: The fabric has very high adhesion or is very stiff, making it extremely unsuitable for use in various applications.

[0034] [Method for evaluating cryogenic tolerance and anti-aging effects] Round bread dough, frozen and stored for 7 days after freezing, was thawed and baked according to the process shown in Figure 2. The freeze resistance and anti-staling effect of the round bread were evaluated using the following methods. Thawing of the round bread dough was performed using a constant temperature and humidity chamber at 27°C and 95% humidity for 30 minutes, and proofing was performed at 35°C and 85% humidity for 40 minutes. Baking was performed in an oven set to 180°C for both top and bottom heat for 10 minutes. After baking, the dough was allowed to cool at room temperature for 1 hour, and then left for a further 24 hours before evaluating the freeze resistance and anti-staling effect.

[0035] To evaluate freeze tolerance, since poor freeze tolerance results in a smaller specific volume of bread, the rapeseed substitution method was used for evaluation. Furthermore, because the bread loses its roundness in appearance, the firmness was evaluated using the measurement method shown in Figure 3.

[0036] Based on the specific volume measurements of the round breads described above, a freeze tolerance evaluation was conducted using the sum of the results of the resilience evaluation. The evaluation criteria used were as shown in Table 1.

[0037] [Table 1]

[0038] Regarding the anti-staling effect, since starch staling causes bread to harden, eight panelists trained in texture evaluation conducted a sensory test of the softness of the inner layer of the round bread based on texture, using a paired comparison method to evaluate each sample against Comparative Example 1 (with Comparative Example 1 set as 0 (=Control), each sample was scored on a scale from hard -3 to soft +3). Furthermore, as starch staling causes bread to harden and its water retention decreases, resulting in a loss of its so-called moistness, a sensory test was conducted for moistness in addition to the sensory test for softness (dryness -3 to moistness +3). Also, since starch staling causes the desirable roundness of round bread to disappear, the ability to maintain its shape was also included as an evaluation item for the anti-staling effect.

[0039] In addition, the sensory evaluation included a free-response questionnaire regarding taste, and a survey was also conducted regarding unpleasant flavors.

[0040] The anti-aging effect was evaluated based on the combined results of sensory evaluations of the softness and moistness of the round bread, and the evaluation of its ability to hold its shape. The evaluation criteria were as shown in Table 2 for the evaluation of the anti-aging effect.

[0041] [Table 2]

[0042] [Test 1] Enzyme activity confirmation test of malt extract

[0043] [Table 3]

[0044] [Table 4]

[0045] Comparative Example 2, which contained a malt extract with enzyme activity, showed improved freeze resistance compared to Comparative Example 1, but exhibited high adhesive viscosity during handling, resulting in significantly poor workability. In contrast, Example 2, which contained a malt extract without enzyme activity, had almost no adhesiveness and exhibited acceptable workability. Furthermore, its effectiveness in freeze resistance and staling prevention was also confirmed.

[0046] [Test 2] Experiment to determine the amount of malt extract to add.

[0047] [Table 5]

[0048] [Table 6]

[0049] As shown in Table 6, compared to Comparative Example 1, the workability of the bread dough in Examples 1-3 was improved to an acceptable level. The round breads baked after freezing and thawing rose nicely and plumply, as shown in the photograph in Figure 4, and had a good, round shape with good elasticity, demonstrating freeze tolerance. Furthermore, the texture was softer and moister compared to Comparative Example 1, and the staling phenomenon was moderately suppressed, thus proving that it has an anti-staling effect.

[0050] However, as in Comparative Example 4, increasing the amount of malt extract without enzyme activity resulted in increased viscosity of the dough and poor workability. Therefore, it was found that malt extract without enzyme activity, within the range of appropriate addition amounts, improves workability, has freeze-tolerance effects, and prevents aging.

[0051] [Test 3] Study on the amount of indigestible polysaccharides (psyllium seed gum) to be added.

[0052] [Table 7]

[0053] [Table 8]

[0054] As shown in Table 8, Example 2, by adding malt extract without enzyme activity, exhibited improved workability, freeze tolerance, and anti-staling effects compared to Comparative Example 1. In Examples 4-6, the stickiness of the dough was reduced, dramatically improving workability. Furthermore, as shown in the photograph in Figure 5, even round bread baked after freezing and thawing the dough rose significantly, maintained its roundness, and had a desirable appearance with good elasticity, demonstrating the effect of freeze tolerance. In addition, regarding texture, Examples 4-6 were evaluated as being softer and moister compared to Example 2, proving that adding indigestible polysaccharides to malt extract without enzyme activity further enhances the workability and anti-staling effects of the dough.

[0055] On the other hand, if too much indigestible polysaccharide is added, the dough becomes hard and its extensibility decreases, which tends to worsen workability. Furthermore, the lack of extensibility of the dough tends to result in a lower specific volume. Therefore, when adding indigestible polysaccharides to malt extract that does not have enzyme activity, it is preferable to use 19 parts by weight or less per 1 part by weight of malt extract in order to obtain excellent workability and anti-staling effects.

[0056] [Test 4] Test to determine the amount of emulsifier to add.

[0057] [Table 9]

[0058] [Table 10]

[0059] As shown in Table 10, Example 5 exhibited superior workability, freeze tolerance, and anti-staling effects compared to Comparative Example 1. However, in an attempt to further improve these effects, emulsifiers were investigated. The results showed that in all samples of Examples 7, 8, and 9, the stickiness of the bread dough was very low, indicating extremely high workability. Furthermore, as shown in the photograph in Figure 6, compared to Example 5, it was confirmed that the bread in Examples 7, 8, and 9 expanded significantly, increasing in specific volume. The appearance also had a desirable rounded shape, demonstrating extremely high freeze tolerance. In addition, the texture was soft and received extremely high marks for moistness, indicating a very high anti-staling effect. Therefore, it was found that the combined addition of indigestible polysaccharides and emulsifiers to malt extract, which does not have enzyme activity, exhibits extremely excellent freeze tolerance and anti-staling effects.

[0060] However, in Example 9, several comments were found in the free-response questionnaire conducted during the sensory evaluation stating that "an off-flavor was detected when eating." Therefore, the amount of emulsifier added in Example 9 appears to be slightly excessive. It is preferable to use a smaller amount than in Example 9 (i.e., 8 parts by weight or less per 1 part by weight of malt extract) in order to produce higher quality bread in terms of taste. The above test results revealed that by adding indigestible polysaccharides and emulsifiers in appropriate amounts to malt extract that lacks enzyme activity, it is possible to produce frozen bakery products with groundbreakingly superior workability, freeze tolerance, and anti-aging effects. [Industrial applicability]

[0061] The bakery dough quality improver of the present invention, which contains a predetermined proportion of malt extract without enzyme activity, can be added to dough used to manufacture bakery products, thereby imparting freeze resistance and anti-staling effects without altering existing manufacturing processes. Furthermore, by incorporating indigestible polysaccharides and / or emulsifiers, a bakery dough quality improver can be provided that significantly improves workability, freeze resistance, and anti-staling effects. Furthermore, by adding and mixing the bakery dough quality improver of the present invention into bakery dough, it is possible to provide frozen bakery dough and products that have freeze resistance and anti-staling effects, and the manufacturing method of the present invention is useful for manufacturing various bakery products. [Explanation of symbols]

[0062] a. Width of the round bread b. The width of the part of the round bread that touches the baking sheet at the base.

Claims

1. A quality improver for bakery dough that exhibits freeze resistance and anti-staling effects when added to dough for bakery products, characterized in that the quality improver contains a malt extract that does not have enzyme activity, and the malt extract is blended in a ratio of 0.045 to 0.60% by weight relative to the starch content in the dough for bakery products.

2. The bakery dough quality improver according to claim 1, characterized in that the quality improver further contains a non-digestible polysaccharide, and the proportion of the non-digestible polysaccharide is 3 to 19 parts by weight per 1 part by weight of the malt extract.

3. The bakery dough quality improver according to claim 1 or 2, characterized in that the quality improver further comprises an emulsifier, and the proportion of the emulsifier is 8 parts by weight or less per 1 part by weight of the malt extract.

4. A frozen bakery dough, characterized in that the bakery dough quality improver described in any one of claims 1 to 3 is kneaded into the dough such that the malt extract is present in a ratio of 0.045 to 0.60% by weight relative to the starch content of the bakery dough.

5. A method for producing frozen bakery dough having freeze resistance and anti-staling effects, wherein the production method is A step of mixing a quality improver containing malt extract without enzyme activity into a dough for bakery products, such that the malt extract is present in a ratio of 0.045 to 0.60% by weight relative to the starch content in the dough for bakery products, and kneading the mixture, and The process of freezing the dough for bakery products containing the malt extract. A method for manufacturing frozen bakery dough, including [the specified ingredient].

6. The method for producing frozen bakery dough according to claim 5, characterized in that 3 to 19 parts by weight of indigestible polysaccharides are added per 1 part by weight of the malt extract.

7. A method for producing frozen bakery dough according to claim 5 or 6, characterized in that an emulsifier is added in an amount of 8 parts by weight or less per 1 part by weight of the malt extract.

8. A method for manufacturing a bakery product, comprising the steps of thawing frozen bakery dough produced by the manufacturing method described in any one of Claims 5 to 7, and baking the dough.

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