JPH0851918A - Production of breads or wheat-based cakes - Google Patents

Abstract

PURPOSE:To obtain breads having excellent swelling properties by utilizing dough prepared by adding a component rich in glutenin separated from wheat gluten by using an acidic aqueous solution of ethanol to wheat flour, etc., and forming a great number of impermeable thin films having carbon dioxide gas retention performance. CONSTITUTION:A component rich in glutenin separated from wheat gluten by using <=30vol.%, preferably 10-20vol.% of an acidic aqueous solution of ethanol in an amount of >=0.5 pt.wt., preferably 0.5-5.0 pts.wt. is added to 100 pts. wt. of wheat flour and/or starch and mixed with an emulsifying agent, preferably a glycerol fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid ester, a polyoxyethylene-based emulsifying agent, calcium and sodium stearoyl lactate, lecithin and enzyme- treated lecithin to give a composition. Dough comprising this composition is used to give the objective breads.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing breads or wheat confectioneries.

[0002]

2. Description of the Related Art In general, factors that determine the taste of bread include bread volume, shape, sudachi, touch and aroma. These factors are closely related to bread expandability, and expandability is an important factor in making bread. The quantity and quality of gluten contained in wheat flour are important as factors that influence the swelling property. Furthermore, when gluten is added from the outside, its quality is questioned.

Also in wheat-based confectioneries, the wheat flour used is a weak flour having a low gluten content, but the guideline for determining the taste is closely related to the expansivity, as in breads. Can be said. In particular, among wheat-based confectioneries, Western confectionery-based products use a large amount of fats and oils, so that the binding of fats and oils and gluten is a major factor.

Conventionally, powdered active gluten separated from wheat has been widely used as a protein added to bread dough, but most of it is supplemented with the amount of total gluten reduced when starch or dietary fiber is added. It is used for gluten reinforcement such as flour with poor gluten quality,
Since it is important to have the same physical properties as gluten in wheat flour, it is not possible to give the dough a change beyond the physical properties of gluten. That is, when powdered active gluten was added, fluidity, extensibility, elasticity, cohesiveness, etc. were averaged, and it was not possible to exert each element individually. On the other hand, for wheat-based confectionery, wheat flour having a low gluten content is suitable, and addition of gluten cannot improve the expandability.

Therefore, it is conceivable to add gluten not as it is but separately to gliadin and glutenin. Generally, to separate them from wheat gluten,
A method is used in which extraction is performed with a 70% aqueous ethanol solution, gliadin, which is a soluble component, is extracted and then the solvent is removed, insoluble matter is separated as crude glutenin, washed with the aqueous ethanol solution, and dried to obtain a powder. ing.

[0006] Gliadin and glutenin separated from wheat gluten by such a method are remixed to prepare gluten dough, and an attempt is made to know their action by measuring changes in the physical properties of the dough. It is presumed that glutenin enhances the fluidity, extensibility and expandability of dough, and that glutenin is related to the elasticity, cohesiveness and kneadability of dough. However, its mechanism has not yet been elucidated.

[0007] Glutenin has a large hydrophobicity on the surface of the molecule and has a carbon dioxide gas-retaining ability by binding to lipids in dough.
It has been reported to form an impermeable thin film.

Recently, it has been reported that a peptide generated from a digestion product of gliadin in gluten causes a local specific immune reaction in the small intestinal mucosa, and breads and confectioneries having a low gliadin content are desired.

On the other hand, actually, the glutenin powder separated by using the high-concentration ethanol aqueous solution as described above is
Since it is hard and the surface of the powder has a strong hydrophobicity, it has a very poor water absorbency. To use it for bread and confectionery dough, it is necessary to pulverize it to increase the water absorbency. However, the water absorption is further deteriorated due to thermal denaturation in the process. Further, even if it is made into a fine powder that is not subjected to thermal denaturation such as freeze pulverization, the hydrophobicity of the powder surface is not improved, and the water absorption cannot be sufficiently improved.

[0010]

As described above, even when gliadin or glutenin obtained by the conventional separation method is added to bread dough, the water absorption is poor, and therefore the kneading time is required to bring out the physical properties of each ingredient. Has to be lengthened, which causes problems such as damage to gluten in flour by overmixing.

Therefore, the present invention improves the water absorption of glutenin, and by using this in bread and confectionery dough, the ability of glutenin to retain carbon dioxide gas is fully exerted, and bread and confectionery excellent in expandability. It aims at providing the manufacturing method of. Moreover, it aims at providing the manufacturing method of the bread and confectionery with low gliadin content considered to be an allergen.

[0012]

Means for Solving the Problems The present inventor has found that when glutenin is separated from wheat gluten using a low-concentration aqueous solution of acidic ethanol, a product excellent in water absorption and kneading is obtained, which is used in breads and confectionery. When added to the dough, it rapidly binds to the lipid components contained in the dough and can increase the amount of formation of an impermeable thin film having carbon dioxide gas retention ability, and as a result, the expansion amount of bread and confectionery can be increased. The inventors have found that the above can be achieved and reached the present invention. Further, they have found that the effect can be further increased when used in combination with various emulsifiers, and have completed the present invention.

That is, according to the present invention, the glutenin-rich component separated from wheat gluten using an aqueous solution of acidic ethanol of 30% by volume or less is added to the flour and / or starch 1
The present invention provides a method for producing breads or wheat confectioneries, characterized in that a dough made of a composition containing 0.5 part by weight or more as dry weight is used with respect to 00 parts by weight.

An aqueous solution of 30% by volume or less of acidic ethanol means an aqueous solution containing 30% by volume or less, preferably 5 to 30% by volume, more preferably 10 to 20% by volume of ethanol, acetic acid, citric acid, malic acid, Lactic acid, adipic acid,
By adding at least one compound selected from the group consisting of fumaric acid, tartaric acid, gluconic acid, gluconodeltalactone, phosphoric acid, phytic acid and calcium, potassium and sodium salts of these acids, the pH of the aqueous ethanol solution is increased. Is made acidic, and the pH of the extract in which gluten is dispersed is preferably an aqueous ethanol solution having a pH of 5.5 to 3.0.

As a method for separating a component rich in glutenin (hereinafter sometimes referred to as a glutenin component), for example,
To 10 liters of an aqueous ethanol solution prepared by dissolving 0.2% by weight of citric acid in a 10% by volume ethanol solution,
After dispersing 1 to 1.5 kg of powdered active gluten and stirring and extracting at room temperature for 2 hours, the supernatant and the precipitate were separated with a centrifuge, and 1 to 3 times the amount of water was added to the precipitate, There is a method in which the redispersed solution is obtained by spray drying.

The precipitate thus separated from wheat gluten contains 10 to 70% by weight (dry basis) of glutenin, and in the present invention, this precipitate is used as a component rich in glutenin. be able to. The glutenin in the protein in the precipitate is preferably 50% by weight or more. Even in the paste state separated from the extract,
Although it may be added as a dry powder to bread, wheat flour for confectionery dough, etc., it is preferably added as a dry powder.

In general, gliadin and glutenin greatly differ in properties such as water absorbability and kneading property of the powder depending on the kind of solvent used for extraction from wheat gluten, the method for removing the solvent, and the pulverization method. It has a great influence on the water absorption rate during formation, gluten formation time, and physical properties of dough. By separating with a low-concentration aqueous solution of acidic ethanol, the glutenin-rich precipitate is superior to glutenin separated with a high-concentration aqueous ethanol solution in water absorption and kneading. It is possible to produce breads or wheat-based confectionery having good expandability by rapidly binding to and forming more impermeable thin film having carbon dioxide retention ability.

As a method of adding the glutenin component to the bread dough, if the glutenin component is a dry powder, there is a method of previously mixing it with wheat flour or another powder raw material. Also,
The method of addition is not limited to the method of adding the dough after it has been formed to some extent in the pasty state, but the method of addition to the powder raw material is preferable. More preferably, it is added and mixed with flour.

Further, although the addition timing is not limited, preferably, in the production of breads, the raw material wheat flour is used in the direct seeding method and the medium wheat flour is used in the intermediate seeding method.
This is a method of adding and mixing into the flour for kneading, and in the case of wheat-based confectionery, it is a method that can be mixed with a powder raw material such as mix flour or a method that is mixed with flour.

The amount of the glutenin component added may be 0.5% by weight or more as a dry weight with respect to the raw material flour.
It is preferably 0.5 to 5.0% by weight. In the case of low allergen bread and confectionery that does not use wheat flour, the amount is 3% by weight or more with respect to the raw starch, preferably 10 to 20% by weight for breads and 4 to 15% by weight for confectionery. Is.

In the production of the breads and wheat confectionery of the present invention, other additives usually added in the production of breads and confectionery such as emulsifiers, natural gums, antibacterial agents, pH adjusters, It goes without saying that acidulants, seasonings, sweeteners, expanding agents, pigments, modified starches, emulsified oils and fats, etc. may be added. In particular, when an emulsifier is used in combination, the expansion amount of bread or confectionery can be increased even if the addition amount of glutenin is reduced to some extent.

Examples of such emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene-based emulsifiers, calcium stearoyl lactylate, sodium stearoyl lactylate, lecithin and enzyme treatment. Lecithin can be mentioned. Glycerin fatty acid esters include organic acid monoglycerides having organic acids such as lactic acid, tartaric acid, and succinic acid bound thereto, and polyglycerin fatty acid esters having fatty acids bound to polyglycerin condensed with glycerin.

When the emulsifier and glutenin component are used in combination,
Although there is a method of mixing the emulsifier with the glutenin component of the powder or a method of separately adding it to the bread dough, preferably the glutenin component of the powder and the emulsifier are mixed. When the precipitate from which the glutenin component has been separated is dried, an emulsifier may be mixed, dissolved and dispersed in the dispersion liquid to form a powder. The addition amount of the emulsifier is preferably 1 to 100% by weight based on the glutenin component.

The breads referred to in the present invention include breads,
Hard-baked bread, sweet bread, donuts, steamed bread,
Other examples include English muffins and bagels. In addition, wheat confectionery can be roughly divided into Japanese confectionery and Western confectionery, and steam confectionery, baked products, and baked confectionery can be mentioned as Japanese confectionery, and sponge cakes, butter cakes, and choux as Western confectionery. Examples thereof include fermented confectionery, pies, and biscuits.

[0025]

The present invention will be described in more detail with reference to the following examples. In the examples,% is by weight unless otherwise specified.

Reference Example 1 (Separation of glutenin component) Extraction was carried out for 2 hours at room temperature using 1 kg of powdered active gluten (wheat gluten) and 2 g of citric acid in 10 liter of 10% by volume aqueous ethanol solution. After that, it was separated by a centrifuge to obtain a precipitate. About 4 liters of water was added to the precipitate, and the liquid dispersed by a homomixer was dried using a spray dryer to obtain 360 g of a dry powder of a glutenin component.

The physical properties of the glutenin component obtained were as follows. Water 4% Protein 76% Glutenin amount 84% (in protein) Gliadin amount 10% (in protein) 1/40 pH of aqueous solution 4.3 Citrate acidity 2.8%

Reference Example 2 (Separation of Glutenin) After extracting gliadin from 1 kg of powdered active gluten using 70% by volume of ethanol aqueous solution, the residue was dissolved in diluted sodium hydroxide aqueous solution, and after filtration, the filtrate was diluted with diluted hydrochloric acid. The neutralized and precipitated glutenin was repeatedly washed with 70% by volume of ethanol aqueous solution, dried, and ground to obtain 370 g of glutenin powder.

The physical properties of the obtained glutenin were as follows. Water content 3% Protein 90% Glutenin content 99% (in protein) 1/40 pH of aqueous solution 6.7 Acidity (hydrochloric acid) 0.1 or less

Example 1 and Comparative Examples 1 to 3 Breads were trial-produced by the direct seeding method with the formulations (amounts by weight) shown in Table 1 and bread-making tests were conducted. The bread making test was evaluated based on the volume and the specific volume of the baked bread. The results are shown in Table 2.
Shown in From this result, it is understood that the glutenin component improves the swelling property.

[0031]

[Table 1]

[0032]

[Table 2]

Examples 2 to 3 The glutenin component and the emulsifier (HLB = 15 for sucrose fatty acid ester) were prepared in the same manner as in Example 1 with the formulations shown in Table 3.
Bread making test was carried out in combination with and evaluated in the same manner as in Example 1. The results are shown in Table 4. In addition, Example 1 is also shown. From this result, it is understood that the expansion property can be further improved by using the emulsifier together.

[0034]

[Table 3]

[0035]

[Table 4]

Example 4 A bread-making test was conducted in the same manner as in Example 1 with the formulations shown in Table 5. As the glutenin component, a paste (glutenin paste) that had been reconstituted with a 0.6% aqueous sodium carbonate solution and had its pH adjusted to 6.7 was used. The water content of the glutenin paste was 65%. The results are shown in Table 6.
In addition, Comparative Example 2 is also shown. from this result,
It can be seen that the glutenin paste also has the same effects as in Example 1.

[0037]

[Table 5]

[0038]

[Table 6]

Example 5 Using the glutenin component and wheat starch, the same bread making test as in Example 1 was carried out with the formulations shown in Table 7, the amount of gliadin in the bread was calculated from the raw materials used, and a sensory test was conducted. . The bread of Comparative Example 1 was also tested. Table 8 shows the results. From this result, the bread of Example 5 had the same flavor and taste as ordinary bread, and had a low gliadin content.

[0040]

[Table 7]

[0041]

[Table 8]

Examples 6 and 7, Comparative Example 4 Using the glutenin component, the mixed powders were combined according to the formulation shown in Table 9, and a sponge cake was experimentally produced and evaluated. As a control, a glutenin component not used was used (Comparative Example 4). The evaluation method was judged by the volume and specific volume of each cake and the whipping time.

The sponge cake was prepared by using a tabletop cake mixer (manufactured by Kenwood), 50 parts by weight of whole eggs and 2 parts of water.
After stirring and mixing 5 parts by weight and 2 parts by weight of a foaming agent, 100 parts by weight of the mixed powder was added to foam. Further, whipping was performed until the bubbling specific gravity of the batter reached 0.45, the time was measured, and then the dough was baked to obtain. The results are shown in Table 10. From these results, it was found that those containing the glutenin component had a large swelling amount and had a quick foaming time and were excellent.

[0044]

[Table 9]

[0045]

[Table 10]

[0046]

INDUSTRIAL APPLICABILITY According to the present invention, a component rich in glutenin, which is a constituent of wheat gluten, which is separated by using a low-concentration aqueous solution of acidic ethanol, is added to bread or confectionery dough so that Quickly binds to lipids,
It is possible to form more impermeable thin films having a carbon dioxide gas retention ability, and it is possible to produce breads or wheat confectioneries having excellent expandability.

Claims (3)

[Claims] 1. A glutenin-rich component separated from wheat gluten using an aqueous solution of 30% by volume or less of acidic ethanol is added to 100 parts by weight of wheat flour and / or starch.
A method for producing bread or wheat confectionery, which comprises using a dough made of a composition containing 0.5 part by weight or more. 2. The method for producing breads or wheat confectionery according to claim 1, wherein an emulsifier is added. 3. The glycerin fatty acid ester is an emulsifier,
The at least one selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene-based emulsifiers, stearoyl lactic acid calcium and sodium, lecithin and enzyme-treated lecithin. A method for producing breads or wheat confectionery.