GB2030843A - Method for producing bread - Google Patents

Abstract

Improved effects in the quality or appearance of bread and ease of handling the dough are obtained when (a) L-ascorbic acid and (b) an additive selected from divalent carboxylic acids having the general formula <IMAGE> (wherein, n is 0 or 1, X denotes hydrogen atom, amino group or hydroxyl group, Y represents amino or hydroxyl group, and each of Z and Z' is hydrogen atom; or Z and X and/or Z' and Y represent in a combined form an oxygen atom) and the salts thereof, cystine, methionine, alums and nicotinic acids is added to the dough.

Description

SPECIFICATION Method for producing bread This invention relates to a production method of breads which are of good quality.

There have conventionally been attempts to increase the volume of a bread to improve the appearance of the inner and outer layers of the bread and simultaneously to improve its taste. For such a purpose, for example L-ascorbic acid is added to dough. By the employment of such additive, it is possible to increase the volume of bread to a certain extent but such an additive is not satisfactory in terms of the quality of bread to be obtained and production process.

As a result of extensive investigation, we have found that breads of extremely good quality can be obtained by employing in combination (a) a L-ascorbic acid and (b) an additive selected from divalent carboxylic acids having the general formula

(wherein, n isO or 1, X denotes hydrogen atom, amino group or hydroxyl group, Y represents amino or hydroxyl group, and each of Z and Z' is hydrogen atom; or Z and X and/or Z' and Y represent in a combined form an oxygen atom) and the salts thereof, cystine, methionine, alums and nicotinic acids.

In the present specification, the term "bread" is used to mean those obtained by baking or frying in oil a dough, which have been prepared in advance by mixing wheat flour, bread yeast, water and the like as well as optionally other materials as required.

It may also include those containing, besides the above materials, other grains than wheat flour, for example rye flour.

Specifically speaking, the term "bread" used herein includes not only pullman type (flat-top) loafbread, English type (open-top) loafbread, roll bread, milk bread, French bread, and butter roll, but also cake bread such as bread filled with various jam, bun filled with sweet bean paste, loafbread containing raisin, bread containing egg and bun filled with cream paste, bread containing cereal flour other than wheat flour such as rye bread, rice bread, and unpolished rice bread and whole wheat flour bread, and those fermented by yeast such as rusk, cracker and steamed bun filled with various fillers such as bean paste or cooked meat and vegetable mixture.

The term "a L-ascorbic acid" used in this specification means to include L-ascorbic acid, dehydroascorbic acid ortheirsalts. Such is incorporated in a dough at a proportion of 3-30 ppm of the weight of wheat flour, more suitably, 5-15 ppm. No desirable effect will be brought about with a proportion less than the above range, and no substantial increase in effect will be expected even if more L-ascorbic acid is added than the above range.

Among dicarboxylic acids represented by the general formula (1), there are malic acid, a-ketoglutaric acid, tartaric acid, asparagic acid, glutamic acid hydroxy-oxalic acid, oxo-succinic acid, diaminosuccinic acid, y-hydroxyglutamic acid and their salts such as for example sodium salts and potassium salts. Asparagic acid, glutamic acid and tartaric acid are particularly preferred. Such a dicarboxylic acid is suitably added in a proportion of 5-60 ppm of the weight of wheat flour, more preferably 10-40 ppm.

Cystine or methionine can be suitably used in a proportion of 5-80 ppm, and more preferably 15-50 ppm, to the weight of wheat flour.

Suitable as an alum is potassium alum, burnt alum or burnt ammonium alum, which can be suitably used in a proportion of 10-60 ppm and more preferably 20-40 ppm to the weight of wheat flour. Such alums may be used jointly with a polymerized phosphate, such as potassium pyrophosphate, sodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate or sodium metaphosphate, which amounts to 3-60 ppm and preferably 5-30 ppm to the weight of wheat flour. It has been recognized that the additional use of such polymerized phosphate further promotes the effect attained by use of an L-ascorbic acid and an alum.

Among nicotinic acids suitable for the present invention are included nicotinic acid and the salts thereof and nicotinic acid amide. Such nicotinic acid in the general term is used in a proportion of 5-70 ppm and preferably 20-50 ppm.

In each case, no desirable effects will be seen below the lower limit of the respectively defined proportion. Beyond the upper limit of the proportion, the dough will become stickier and the volume of the dough will not be increased since the use of such an excess amount prevents the formation of gluten in the dough.

The above additives may be mixed and kneaded sufficiently during the kneading of a dough. If a sponge method is employed, it is preferable to add to the sponge dough at least either one of L-ascorbic acid and the other additive, and more preferably both of the additives.

According to the method of the present invention, it is possible to obtain bread of which volume is sufficiently large, and of which inner phase (crumb grain), outer phase (bread color, and appearance of crust) and texture (feeling obtained by pressing the texture with a finger) are satisfactory. In addition, the handling of a dough is easy as the dough is not excessively sticky. The effectiveness of such additives become more apparent where no oxydizing agent is employed in the dough.

Now, the effectiveness of the present invention will be described below.

Test 1 Various bread products were produced in accordance with a straight method by adding the additives in Table I to the below-described basic compos ition. The yeast food as referred to consists of calcium carbonate, calcium sulfate, ammonium chloride, calcium monophosphate, calcium diphos phate, malted rice, malt enzyme and starch.

Basic composition Wheatflour 300 g Yeast 69 Yeastfood 0.3g Sugar 15 9 Salt 69 Shortening 129 Water 219 cc Table / Additives (each proportion is expressed in terms of amount per the weight of flour) Potassium L-ascorbic Asparagic Glutamic hydrogen acid (ppm) acid (ppm) acid (ppm) tartrate (ppm) Present invention (1) 6 15 - - Present invention (2) 6 - 30 Present invention (3) 6 - - 15 Control (No additives) - - - - Comparison (1) 6 - - Comparison (2) 15 - - The bread products obtained were compared in volume, inner phase, outer phase and texture.The results are shown in Table II, in which each of the symbols denotes as follows: OO Very good O Good X Slightly poor (of no commercial value) XX Poor (of no commercial value) XXX Very poor (of no commercial value) Table Volume Inner phase Outer phase Texture (cc) Present invention (1) 2030 0 0 OO Present invention (2) 2010 0 0 0 Present invention (3) 2030 0 0 OO Control (No additive) 1890 XXX XXX XXX Comparison (1) 1990 XX X XX Comparison (2) 2000 XX X XX Test2 Various bread products were produced by a straight dough method by combining a sponge dough of the below-described sponge dough formula with materials of the below-described breadmaking formula and the additive indicated in Table Ill. The yeast food used was same as in Test 1.

Sponge dough formula Wheat flour 1400 g Yeast 40 g Yeastfood 2g Water 800 cc Bread-making formula Wheatflour 600 g Salt 40 g Sugar 120 g Margarine 40 g Shortening 609 Powdered milk 40 g Water 520 cc Table III

Sponge Straight dough dough Additive method method Present invention (4) Ascorbic acid 10 ( invention ) Lcystine 30 Present invention (5) fAscorbic acid 30 L-cystine 30 Present invention (6) Ascorbic acid 10 Present invention (7) #Ascorbic acid 20 DL-methionine 45 Control (No additive) - - Comparison (3) Ascorbic acid 10 alone Comparison (4) Cystine alone 30 (Note) All the amounts are expressed in terms of ppm to the weight of wheat flour. 20 The thus produced bread products were compared in volume, inner phase, outer phase and texture. The results are shown in Table IV, in which the symbols have the same denotation as defined above.

Table IV Outer Inner Volume phase phase Texture Present invention (4) 2140 0 0 00 Present invention (5) 2090 0 0 0 Present invention (6) 2100 0 0 0 Present invention (7) 2070 0 0 0 Control 1900 XXX XXX XXX Comparison (3) 1990 X XX X Comparison (4) 1950 X XX X Test3 Various baked products were prepared by a straight dough method by adding the additives in Table V to the below-indicated basic composition.

Basic composition Wheatflour 300 g Yeast 6g Sugar 9g Salt 4.5 g Shortening 6 g Water 222 cc Table V L-ascorbic Ammonium Sodium acid alum metaphosphate Present invention (8) 6 20 10 Present invention (9) 6 20 Control - - Comparison (5) 6 - 10 Comparison (6) 6 Comparison (7) - 20 Comparison (8) - - 10 The baked products thus obtained were compared in volume, inner phase, outer phase and texture. The results are shown in Table Vl, in which the symbols have the same denotation as defined above.

Table VI Volume Inner Outer (cc) phase phase Texture Present invention (8) 1960 00 0 00 Present invention (9) 1910 0 0 0 Control 1780 XXX XXX XXX Comparison (5) 1860 XX XX XX Comparison (6) 1860 XX XX XX Comparison (7) 1800 XX XXX XX Comparison (8) 1790 XX XXX XXX Test4 Various baked products were produced by a sponge dough method by combining the sponge dough having the sponge dough formula of Test 2 and the dough of the bread-making formula of Test 2 with the additives in Table VII.

Table Vll Sponge dough Straight Additive method method Ascorbic invention (10) Ascorbic acid 10 Present invention (10) Nicotinicadd 40 Present invention (11) Ascorbic acid 10 Nicotin icacid (11) . Nicotinic acid - 40 Ascorbic invention(l2)Ascorbic acid acid - 10 Present invention(1 2) Nicotinic acid 40 Control (No additive) Comparison (9) Ascorbic acid 10 alone Comparison (10) Nicotinic acid 40 alone

The baked products obtained were compared in volume, inner phase, outer phase and texture. The results are shown in Table VIII, in which the symbols have the same denotations as defined above.

Table VIII Inner Outer Volume phase phase Texture Present invention (10) 1980 0 0 00 Presentinvention(11) 1940 0 0 0 Present invention (12) 1920 0 0 0 Control 1800 XXX XXX XXX Comparison (9) 1890 X XX X Comparison (10) 1820 XX XXX XX Now, the present invention will be described in rnore detail by way of examples.

Example 1 Materials in the below-described sponge dough formula were kneaded and then to the thus kneaded dough 20 mg of L-ascorbic acid and 60 mg of asparagic acid were added and thereafter kneaded further. The thus obtained dough was allowed to ferment at 27 C for 4 hours. To the thus fermented sponge dough, were added the mixture of the below-described bread-making formula and knead ing was carried out.

Bread-making formula Wheat flour 600 g Salt 40 g Sugar 120 g Margarine 40g Shortening 60g Powdered milk 40g Water 520 cc Bread-making conditions Floortime 20 minutes Bench time 20 minutes Drier 37"C, 35 minutes Loaf bread was produced in accordance with the following bread-making conditions.

Sponge dough formula Wheat flour 1400 g Bread yeast 40 g Yeastfood 2 g Water 800 cc Baking 2000C, 30 minutes Example 2 To the sponge dough of Example 1, was added and kneaded 14 mg of dehydro-ascorbic acid. The sponge dough was allowed to ferment for 4 hours at 27 C. To the sponge dough, were added the mixture of the bread-making formula of Example 1 and 34 mg of sodium glutamate. After kneading the mixture and following the bread-making conditions of Example 1, loaf bread was obtained.

Example 3 Materials in the below-described bread-making formula were kneaded and then to the thus kneaded dough 1.8 mg of L-ascorbic acid and 9 mg of L-cystine were added and thereafter kneaded further. The thus obtained dough was treated according to the bread-making conditions described below thereby to obtain loaf bread.

Bread-making formula Wheat flour 300 g Yeast 6g Yeast food 0.3 g Sugar 159 Salt 6g Shortening 129 Water 219 cc Bread-making conditions First fermentation 75 minutes at 27"C Second fermentation 25 minutes at 27"C Drier 50 minutes at 35"C Baking 35 minutes at 2000C Example 4 To a sponge dough of the below-indicated sponge dough formula 50 mg of dehydro-ascorbic acid and 150 mg of L-cystine were added. The resulting sponge dough was allowed to ferment for 4 hours at 250"C. To the mass, a mixture of the below-indicated bread-making formula was added and then kneaded further.The thus obtained dough was treated by for lowing the bread-making conditions to obtain confectionary bread.

Sponge dough formula Wheat flour 3500 g Yeast 125g Yeast food 5 9 Water 1950 cc Bread-making formula Wheat flour 1500 g Sugar 750 g Salt 70 g Shortening 250 g Defatted milk powder 100 g Water 780 cc Bread-making conditions Floortime 10 minutes Bench time 15 minutes Drier 50 minutes at 38"C Baking 10 minutes at 210 C Example 5 Materials in the bread-making dough formula of Example 3 were kneaded together, added with 3.0 mg of L-ascorbic acid and 13.5 g of DL-methionine, and then kneaded further. The resulting dough was treated by following the bread-making conditions of Example 3 thereby to obtain loaf bread.

Example 6 To a sponge dough of the below-indicated sponge dough formula, 20 mg of L-ascorbic acid, 60 mg of ammonium alum and 30 mg of potassium metaphosphate were added and kneaded together.

The resulted mass was allowed to ferment for 4 hours at 27"C. To the thus obtained sponge dough, materials in the bread-making formula were added and kneaded together. The total dough was treated by following the below-indicated bread-making conditions thereby to obtain loaf bread. The yeast food as referred to below consists of calcium carbonate, calcium sulfate, ammonium chloride, calcium diphosphate, malted rice, malt enzyme and starch.

Sponge dough formula Wheatflour 1400g Yeast 40 g Yeastfood 29 Water 800 cc Bread-making formula Wheatflour 600 g Salt 40 g Sugar 120 g Margarine 40 g Shortening 60 g Milk powder 40g Water 520 cc Bread-making conditions Floor time 20 minutes Bench time 20 minutes Drier 50 minutes at 380C Baking 30 minutes at 200"C Example 7 To a dough of the bread-making formula of Example 3, 1.8 mg of dehydro-ascorbic acid, 7.5 mg of potassium alum and 9 mg of potassium pyrophosphate were added and kneaded together. The dough thus obtained was fermented and baked according to the below-indicated bread-making conditions thereby to obtain loaf bread.

Bread-making conditions First fermentation 90 minutes at 27"C Second fermentation 30 minutes at 27"C Drier 41 minutes at 35"C Baking 35 minutes at 200"C Example 8 To a dough of the bread-making formula of Example 7,3 mg of L-ascorbic acid and 10.5 mg of burnt alum were added. The dough was worked in the same way as in Example 7 thereby to obtain bread.

Example 9 To a sponge dough of the sponge dough formula of Example 6, 25 mg of L-ascorbic acid and 50 mg of potassium alum were added and kneaded well. The dough was allowed to fermentfor4 hours at27 C, and then added with materials in the bread-making formula of Example 6 and sodium metaphosphate (20 mg). After kneading, the dough was treated by following the bread-making conditions of Example 6.

Example 10 Materials in the bread-making dough of Example 3 were kneaded together, added with 2 mg of L-ascorbic acid and 6 mg of nicotinic acid amide, and then kneaded further. The resulted dough was are ated by following the bread-making conditions as mentioned in Example 3, thereby to obtain loaf bread.

Example 11 To a sponge dough of the below-indicated sponge dough formula, 50 mg of dehydro-ascorbic acid and 40 mg of nicotinic acid were added and then kneaded together. The resulting dough was allowed to ferment for 4 hours at 25"C, and materials in the below-indicated bread-making formula were added thereto. After kneading, the total dough was treated by following the below-indicated bread-making conditions thereby to obtain pullman type bread.

Sponge dough formula Wheatflour 1400g Yeast 40 g Yeastfood 29 Water 800 cc Bread-making formula Wheatflour 600 g Sugar 60 g Glucose 40g Salt 40 9 Shortening 80 g Defatted milk powder 40 g Egg white 40 g Molt 1g Water 500 cc Bread-making conditions Floor time 10 minutes Bench time 15 minutes Drier 45 minutes at 37"C Baking 40 minutes at 200"C

Claims (12)

1. A method for producing bread, which comprises kneading a dough together with (a) a L-ascorbic acid and (b) an additive selected from divalent carboxylic acids having the general formula

(wherein, n isO or 1, X denotes hydrogen atom, amino group or hydroxyl group, Y represents amino or hydroxyl group, and each of Z and Z' is hydrogen atom; or Z and X and/or Z' and Y represent in a combined form an oxygen atom) and the salts thereof, cystine, methionine, alums and nicotinic acids allowing the thus kneaded dough to ferment, and then baking the thus fermented dough.

2. A method according to claim 1, wherein said L-ascorbic acid (a) is L-ascorbic acid or its salt or L-ascorbic acid amide, and it is incorporated into the dough atthe proportion of 3 to 30 ppm and preferably 5 to 15 ppm to the weight of wheat flour.

3. A method according to claim 1, wherein said additive (b) is one member selected from malic acid, a-ketoglutaric acid, tartaric acid, asparagic acid, glutamic acid, hydroxy-oxalic acid, oxo-succinic acid, diamino-succinic acid, y-hydroxy-glutamic acid and their salt, and it is incorporated into the dough at the proportion of 5 to 60 ppm and preferably 10 to 40 ppm to the weight of wheat flour.

4. A method according to claim 1, wherein said additive (b) is cystine or methionine and it is incor porated into the dough at the proportion of 5 to 80 ppm and preferably 15 to 50 ppm to the weight of wheat flour.

5. A method according to claim 1, wherein said additive is one member selected from potassium alum, burnt alum and burnt ammonium alum, and it is incorporated into the dough atthe proportion of 10 to 60 ppm and preferably 20 to 40 ppm to the weight of wheat flour.

6. A method according to claim 5, wherein a polymerized phosphate is further incorporated as an additional additive into the dough.

7. A method according to claim 6, wherein said polymerized phosphate is one member selected from potassium pyrophosphate, sodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate and sodium metaphosphate, and it is used in an amount of 3 to 60 ppm and preferably 5 to 30 ppm to the weight of wheat flour.

8. A method according to claim 1, wherein said additive (b) is one member selected from nicotinic acid and the salts thereof and nicotinic acid amide, and it is incorporated into the dough at the proportion of 5 to 70 ppm and preferably 20 to 50 ppm to the weight of wheat flour.

9. A method according to any one of the preceding claims, which method is carried out according to a sponge dough method or a straight dough method.

10. A method for producing bakery products by yeast fermentation of a dough containing L-ascorbic acid and an additive (b) defined in claim 1, substantially as hereinbefore described.

11. A method according to claim 1, substantially as described hereinbefore with reference to any one experiment of the Examples.

12. Bakery products when obtained by a process claimed in any preceding claim.