CN101744022B - Breads and method for manufacturing the same - Google Patents
Breads and method for manufacturing the same Download PDFInfo
- Publication number
- CN101744022B CN101744022B CN2009102584529A CN200910258452A CN101744022B CN 101744022 B CN101744022 B CN 101744022B CN 2009102584529 A CN2009102584529 A CN 2009102584529A CN 200910258452 A CN200910258452 A CN 200910258452A CN 101744022 B CN101744022 B CN 101744022B
- Authority
- CN
- China
- Prior art keywords
- bread
- αization
- starch
- pastries
- crosslinked starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/24—Crosslinking, e.g. vulcanising, of macromolecules
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The invention provides a method for manufacturing breads having a high specific volume which has high specific volume, no peculiar smell, soft taste and low cost for using in sandwich. When the breads are manufactured, an alpha crosslinking starch having a cold water swelling degree ranged from 9.0 to 16 is mixed with a raw material grain powder which contains the wheat as the primary material in order to manufacture the breads having a high specific volume more than 5.0 and a soft taste. According to the manufacturing method, the breads having a high specific volume and a low cost can be manufactured.
Description
Technical field
The present invention relates to the manufacture method of the Bread and Pastries that specific volume is large, Fabrication of High Specific Capacitance that have soft slim and graceful mouthfeel is long-pending.More specifically, relate to the αization crosslinked starch of swellbility 9.0-16, the goods specific volume is the manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance 5 or more and amasss Bread and Pastries by the Fabrication of High Specific Capacitance of this manufacture method manufacturing.
Background technology
In recent years, in Bread and Pastries, from the goods of once hard thick and heavy mouthfeel, the goods of soft slim and graceful mouthfeel are expected.And along with the rise of cost of material, suppress cost of raw and processed materials and be subject to requirement.As requiring corresponding method with these, considering to make the long-pending bread of Fabrication of High Specific Capacitance.
Before, as the method that makes the long-pending bread of Fabrication of High Specific Capacitance, disclosed have to add make soy sauce or the method (Japanese Patent Publication 64-11258 communique) of sauce powder.In the method, although can obtain the large bread of specific volume, has the shortcoming that the distinctive fragrance of soy sauce and color are attached to bread product.In addition, although also propose to use the method for aminoacids solution powder, the method also has same shortcoming.
Further, although the enzyme that disclose and made the method (Japanese kokai publication sho 63-248333 communique) that contains gellan gum in bread dough (the パ Application dried rhizome of rehmannia), made the method (Japanese kokai publication hei 3-76529 communique) that contains phytase in bread dough, contains wheat gluten decomposes the method (TOHKEMY 2001-231434 communique) of the dried powder compound of baste, all exist to obtain soft mouthfeel or specific volume increases the problems such as insufficient.
On the other hand, in recent years, food all tends to softnessization, and bakery food also tends to become the goods with glutinous mouthfeel (waxy mouthfeel), tender mouth feel or moist mouthfeel, therefore discloses the whole bag of tricks corresponding to the technology of these tendencies.For example, when the manufacturing of bakery food, as coordinating producing starch as the method for making raw material, in No. 2989039 communique of Japan's special permission, disclose and be used in conjunction with that to make the cold water swellbility be the method for the crosslinked producing starch modulated like that of 4-15, namely being used in conjunction with the heating for dissolving degree and being below 8%, having not part by 60 mesh sieves is that relation and the cold water swellbility that the ratio of graininess, cold water swellbility (Sc) and heating swellbility (Sh) below 5% has 1.2 〉=Sc/Sh 〉=0.8 is the method for the crosslinked producing starch of 4-15.Can make according to the method and suppress the time dependent quality badness, and improve tender mouth feel and moistened the bakery food of mouthfeel.
In addition; the manufacture method of the Bread and Pastries of the αization crosslinked starch that adds swellbility 4.0-35 in the wheat flour raw material is disclosed in Japanese kokai publication hei 4-91744 communique; the manufacture method of the Bread and Pastries of the alphalysed starch that uses cold water swellbility 5-25 when using wheat flour, hydroxypropyl starch and territory acetylated starch is disclosed in Japanese kokai publication hei 10-295253 communique; disclose in Japanese kokai publication hei 11-9174 communique in the wheat flour raw material that to coordinate swellbility be 3-15, and solubility is the manufacture method of the Bread and Pastries of the crosslinked starch below 15%.These disclosed methods are all for the manufacture of having the method that glutinous tender mouth feel, mouthful dissolubility and chewiness are good and improved the Bread and Pastries of rheological parameters' change with time, but the Bread and Pastries that do not provide to make the long-pending soft slim and graceful mouthfeel of Fabrication of High Specific Capacitance are the manufacture method of the Bread and Pastries of purpose.
No. 2989039 communique of [patent documentation 1] Japanese kokai publication sho 63-248333 communique [patent documentation 2] Japanese Patent Publication 64-11258 communique [patent documentation 3] Japanese kokai publication hei 3-76529 communique [patent documentation 4] Japanese kokai publication hei 4-91744 communique [patent documentation 5] Japanese kokai publication hei 10-295253 communique [patent documentation 6] Japanese kokai publication hei 11-9174 communique [patent documentation 7] TOHKEMY 2001-231434 communique [patent documentation 8] Japan special permission
Summary of the invention
Problem of the present invention be to provide specific volume greatly, do not have from the peculiar smell that adds powder differently smell, mouthfeel is soft, the manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance that the cost when being used for sandwich etc. is relevant.
The inventor is in order to solve above-mentioned problem, find in inquiring into the method for making the long-pending bread of Fabrication of High Specific Capacitance with keen determination, when making Bread and Pastries, by coordinate the αization crosslinked starch of swellbility 9.0-16 in the wheat flour raw material, can make the long-pending Bread and Pastries of the Fabrication of High Specific Capacitance of goods specific volume more than 5.0, complete thus the present invention.Namely, in inquiring into the method for making the long-pending bread of Fabrication of High Specific Capacitance with keen determination, when making Bread and Pastries, by add the αization crosslinked starch of the cold water swellbility 9.0-16 of 1-10% with respect to the material grain powder take wheat flour as main material, can make the long-pending Bread and Pastries of the soft Fabrication of High Specific Capacitance of mouthfeel, according to this manufacture method, can make the relevant long-pending Bread and Pastries of Fabrication of High Specific Capacitance of cost when using.
When to have goods moisture be 35 % by weight-40 % by weight according to the long-pending Bread and Pastries of the Fabrication of High Specific Capacitance of manufacture method manufacturing of the present invention, the goods specific volume is that bread specific volume 5.0 or more amasss.In addition, the moisture of goods is that 35 % by weight are when following, be perhaps that 40% weight is when above, use following calculating formula, the moisture of goods is 35 % by weight when following, and moisture is scaled 35 % by weight, and perhaps the moisture of goods is that 40 % by weight are when above, moisture is scaled 40 % by weight, as specific volume.
Calculating formula is decided to be the A % by weight with the moisture of goods, and the volume of this moment is decided to be Ym1, weight is decided to be Xg, [moisture A is that 35 % by weight are when following]: specific volume=Y/ (1.54 * X) * 100/ (100-A).[moisture A is that 40 % by weight are when above]: specific volume=Y/ (1.66 * X) * 100/ (100-A).
The αization crosslinked starch that uses in the manufacture method of the long-pending bread of Fabrication of High Specific Capacitance of the present invention can use crosslinking agent to act on starch and carry out cross-linking reaction, the αization crosslinked starch of the swellbility 9.0-16 that the crosslinked starch αization that obtains is made.In addition, when the αization crosslinked starch that uses in the manufacture method of the long-pending bread of Fabrication of High Specific Capacitance of the present invention can use crosslinking agent to act on starch, also make esterifying agent or etherifying agent act on starch, with and with cross-linking reaction and esterification or hydroxypropylation reaction, and then αization esterified crosslinked starch or the αization hydroxypropylation crosslinked starch of the swellbility 9.0-16 that the producing starch αization that makes is made.
In the manufacture method of the long-pending bread of Fabrication of High Specific Capacitance of the present invention, be matched with the αization crosslinked starch of the swellbility 9.0-16 of wheat materials, make the material grain powder with respect to the bread take wheat flour as main material, preferably the scope with the 1-10 % by weight coordinates.It is the long-pending Bread and Pastries of Fabrication of High Specific Capacitance more than 5.0, that mouthfeel is soft that the manufacture method of the long-pending bread of foundation Fabrication of High Specific Capacitance of the present invention can make the goods specific volume.
That is, particularly, the present invention comprises following: the manufacture method of the long-pending Bread and Pastries of (1) Fabrication of High Specific Capacitance, it is characterized in that, and coordinate the αization crosslinked starch of swellbility 9.0-16 when making Bread and Pastries in the wheat flour raw material; (2) manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance of above-mentioned (1) record, is characterized in that, the specific volume of bread be goods moisture when being 35 % by weight-40 % by weight the goods specific volume be more than 5.0; (3) manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance of above-mentioned (1) or (2) record, it is characterized in that, the αization crosslinked starch is to make crosslinking agent act on starch to carry out cross-linking reaction, with the crosslinked starch αization that obtains and the αization crosslinked starch of the swellbility 9.0-16 that makes.
In addition, the present invention also comprises following: the manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance of (4) above-mentioned (1) or (2) record, it is characterized in that, the αization crosslinked starch is when making crosslinking agent act on starch, also make esterifying agent or etherifying agent act on starch, with and with cross-linking reaction and esterification or hydroxypropylation reaction, and then αization esterified crosslinked starch or the αization hydroxypropylation crosslinked starch of the swellbility 9.0-16 that the producing starch αization that makes is made; (5) manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance of any one record in above-mentioned (1)～(4), it is characterized in that, make the material grain powder with respect to the bread take wheat flour as main material, coordinate the αization crosslinked starch of swellbility 9.0-16 in the scope of 1-10 % by weight; (6) manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance of any one record in above-mentioned (1)～(5), is characterized in that, the specific volume of dough/pasta is the bread as basic food (food パ Application) more than 4.5; (7) the long-pending Bread and Pastries of Fabrication of High Specific Capacitance, is characterized in that, is to be amassed the goods of the manufacture method manufacturing of bread by the Fabrication of High Specific Capacitance of any one record in above-mentioned (1)～(6), and its specific volume is more than 5.0.
The invention provides the goods specific volume is Bread and Pastries and the manufacture method thereof that the soft Fabrication of High Specific Capacitance of mouthfeel more than 5.0 amasss.And, according to the manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance of the present invention, can make the relevant long-pending Bread and Pastries of Fabrication of High Specific Capacitance of cost when using.
The specific embodiment
The mode of the present invention of implementing below will be described.As being not particularly limited, % refers to % by weight in following description.
The present invention comprises: when making Bread and Pastries, by the αization crosslinked starch of cooperation swellbility 9.0-16 in the wheat flour raw material, thereby manufacturing goods specific volume is the soft long-pending Bread and Pastries of Fabrication of High Specific Capacitance of mouthfeel more than 5.0.In the present invention, so-called Bread and Pastries refer to bread as basic food take wheat flour as main material, roll, French baguette, bread (brioche), the bread (steaming パ Application) that steams is as representative, at this moment dessert bread class, Chinese Steamed Bread, yeast-leavened doughnut, the Pizzas etc. such as band filling bread, creamed bread also comprise the grain dust that uses except wheat flour, such as the situation as the part of raw material such as ground rice, corn flour, buckwheat, rye meal.Bread as basic food also will have good taste when bread flour uses it is ground into, and the mouthfeel when being cut into the upper filling of thin slice folder and making sandwich is also good, can make the relevant long-pending Bread and Pastries of Fabrication of High Specific Capacitance of cost when using.
The αization crosslinked starch that the present invention uses is 9.0-16 as the cold water swellbility, the αization crosslinked starch of preferred 11-15.Swellbility is lower than 9.0 and higher than all making bread as large in specific volume of the present invention at 16 o'clock.This αization crosslinked starch is made by starch is carried out αization through the crosslinked crosslinked starch that obtains in advance.Crosslinked starch can be only make starch storage crop in crosslinking agent and crosslinked starch, can be also to have carried out the esterified crosslinked starch or the hydroxypropylation crosslinked starch that obtain after esterification or hydroxypropylation and cross-linking reaction.
This crosslinked starch can make starch only react with crosslinking agent and make according to conventional methods, or makes starch and crosslinking agent and esterifying agent or etherifying agent reaction and make.But crosslinking agent illustration sodium trimetaphosphate at this moment, phosphoryl chloride phosphorus oxychloride in addition, also can use adipic acid when using acetic anhydride as esterifying agent.But the esterifying agent illustration acetic anhydride, vinylacetate, octenyl succinic acid anhydride, orthophosphoric acid, potassium orthophosphate, sodium orthophosphate, the sodium phosphate trimer that use in esterified crosslinked starch, preferred acetic anhydride and vinylacetate.In addition, but the etherifying agent illustration expoxy propane that uses in the hydroxypropylation crosslinked starch.And then the crosslinked starch αization that will obtain like this and make the αization crosslinked starch.αization can be according to conventional methods by carrying out with processing such as drum dryer or extruders.
The swellbility 9.0-16 of the crosslinking degree of the crosslinked starch αization crosslinked starch after according to final αization, preferably 11-15 and carrying out.Swellbility mainly is subject to the impact of crosslinking degree, also depends on Starches, esterification degree, degree of etherification falling, αization condition of its use etc.As long as crosslinked and combinations these any factors make the swellbility of αization crosslinked starch fall into above-mentioned scope.
Wherein, the cold water swellbility that is used as αization crosslinked starch index in the present invention records according to following methods: disperse approximately 1g of αization crosslinked starch sample in 100ml water, stir 30 minutes swellings in 30 ℃ of thermostats after, centrifugation (3000rpm, 10 minutes), tell gel layer and supernatant layer.Then measure the weight of gel layer, be designated as A.Then to solid (105 ℃, constant weight), gravimetry is designated as B to drying through the gel layer of gravimetry, and the value of A/B is the cold water swellbility.
Can be used for of using in the present invention,, the raw starch of making the αization crosslinked starch can enumerate material that the native starches such as farina, wax kind farina, sweet potato starch, tapioca, cornstarch, waxy corn starch, amylomaize, sago starch, wheaten starch, wax grow wheat starch, rice starch, glutinous rice starch, beans starch or they obtain through bleaching etc., one or more in them can be used, but farina can be enumerated as particularly preferred starch.Bleaching can be conventional method, can enumerate with normally used clorox, hydrogen peroxide etc. as the bleaching agent, the degree of processing is when for example using clorox, can enumerate and add the approximately effective chlorine of 500-2000ppm and the method for processing according to conventional methods etc.
The manufacture method of bread has a lot, the kind of goods is also varied, its basic step all comprises kneading, ferments, burns till the step of (comprising steaming, fry), the processing of carrying out to each stage of burning till from the wheat flour of selecting to be fit to the manufacturing objective Bread and Pastries, the starting point is the gas confining force that will highly keep the wheat flour glutelin, dough/pasta could expand fully thus, and this is the basic of Bread and Pastries manufacturing, and the condition of each step is also set to satisfy this primary condition.
The present invention also can follow haply traditional manufacturing step, create conditions, and when making Bread and Pastries according to these steps, adds 1-15% with respect to the material grain powder, and the αization crosslinked starch of the swellbility 9.0-16 of preferred 1-10% can be realized purpose of the present invention.In this situation, the water-retaining property of αization crosslinked starch is higher than wheat flour, considers from the preferred condition state of dough/pasta, and amount of water needs to increase 1-25% more in the past.When amount of water increases usually, will cause the manufacturing Efficiency Decreasing of bread dough, but the present invention this problem can not appear.Though the addition manner of αization crosslinked starch can be enumerated (1) and be added in advance in the material grain powder, and mixing for standby use; (2) pack into together with the material grain powder in mixing roll; (3) add in kneading, but the αization crosslinked starch that uses due to the present invention is powder, and shape is similar to the wheat flour class, so above-mentioned arbitrary adding method all can easily be implemented.
Above-mentioned bread dough also can use spendable composition in common Bread and Pastries dough/pasta without restriction except above-mentioned each composition.for example can enumerate water, the eggs such as the dry shell egg sugared egg yolk of the dry yolk of shell egg yolk protein desiccation protein, yeast, sweetener, starch beyond above-mentioned αization crosslinked starch, producing starch, stabilizing agent, colouring agent, antioxidant, dextrin, the milk and milk productses such as casein whey cream skimmed milk power cultured milk milk whole milk powder sour milk condensed milk full fat concentrated milk condensed skimmed milk concentrated milk, natural cheese processing cheese person of outstanding talent reaches cheese and cuts cheese classes such as reaching cheese, alcohols, the emulsifying agents such as fatty acid glyceride glycerine acetic acid fatty acid ester lactoglyceride glycerol succinic acid fatty acid ester glycerine diacetyl tartaric acid fatty acid ester sorbitan fatty acid ester sucrose fatty ester sucrose acetate isobutyrate polyglyceryl fatty acid ester polyglycereol polycondensation ricinoleate propylene glycol ester CSL stearoyl lactate polyoxyethylene sorbitan monoglyceride egg yolk lecithin soybean lecithin, leavening agent, inorganic salts, salt, hair powder, yeast food, the dough/pasta modifying agent, cocoa and the cocoa products such as chocolate bar, coffee and coffee product, vanilla (Ha one Block), beans, the vegetable protein such as wheat gluten and soybean protein, storage agent, bitters, acid, the pH adjusting agent, antistaling agent, fruit, flavor enhancement, spice, the foodstuffs such as greengrocery meat fish and shellfish, plant and the animal extracts such as clear soup meat soup, food additives etc.Only otherwise damage purpose of the present invention and can use arbitrarily these compositions.By and with indigestible dextrins or indigestibility starch, also can make and have functional bread, though the addition of this moment according to circumstances changes, be approximately 5%-70%.
Below will illustrate in greater detail the present invention according to embodiment and comparative example, but the present invention is not subject to any restriction of these embodiment.[embodiment] [embodiment 1～4; Comparative example 1～4]
Below show embodiments of the invention 1～4.For embodiments of the invention 1～4 and comparative example 1～4, the cold water swellbility of the αization crosslinked starch that uses has been shown in table 1.
[table 1]
| Test piece number (Test pc No.) | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| The cold water swellbility | 8.32 | 16.13 | 5.58 | 9.65 | 11.15 | 15.03 | 9.88 |
| Raw starch | Wheat | Waxy corn | Potato | Potato | Corn | Potato | Cassava |
In order to obtain the sample of this cold water swellbility, sample 1-6 is carried out following reaction.20 parts of sodium sulphate of dissolving in 120 parts of water add as 100 parts of the starch of raw material to be made as slurry, suitably add caustic soda, expoxy propane, sodium trimetaphosphate under stirring, and reaction is after 20 hours, with sulfuric acid neutralization, washing under 41 ℃.Then, after drum dryer αization, pulverize, obtain the αization crosslinked starch of sample 1-5.For sample 7,20 parts of sodium sulphate of dissolving in 120 parts of water add as 100 parts of the starch of raw material to be made as slurry, under agitation suitably add caustic soda, sodium trimetaphosphate, under 40 ℃, reaction is after 5 hours, with sulfuric acid neutralization, washing, then after drum dryer αization, pulverize, and get final product.
Use the αization crosslinked starch of modulation as mentioned above to make bread as basic food.Table 2 shows cooperation raw materials used when making bread as basic food.
[table 2]
The specific volume of dough/pasta in the 3.5-4.0 left and right, with the cooperation of table 2, is 5.3 except making the dough/pasta specific volume usually, burns till the Pullman bread as basic food by conventional method, operability mouthfeel volume internal layer is fired painted project estimate.Aspect operability, use generally *, whether whether △, zero, 4 ranks of ◎ be not to be clamminess to the dough/pasta in mixing, cutting, forming step and be that the good dough/pasta of extensibility is estimated.When detecting mouthfeel, in the polybag of packing into, sealing remains in 20 ℃, carries out the organoleptic test after (24 hours) on the 1st.The organoleptic test is undertaken by 10 people's judging panel, and 5 minutes full marks are estimated centered by soft sense and slim and graceful degree, average.Aspect volume, with *: do not contact lid, △: contact a little lid, zero: substantially contact lid but not enough, ◎: fully contact is estimated for metewand.Aspect internal layer, with *: see very macroscopic void, △: see a little hole, zero: substantially all once can see larger bubble once in a while, ◎: homogeneous is that metewand is estimated.Fire painted on, with *: colourless or black, △ a: color or too dense is arranged a little, zero: fully painted but some place is inhomogeneous, ◎ substantially: as just to estimate for metewand.The results are shown in table 3.
[table 3]
For volume be * goods, the volume deficiency will cause forming the shape of Pullman bread as basic food, the phenomenon of bottom surface floating perhaps occur.These bread as basic food are pulverized made bread flour, by organoleptic test's mode, the slim and graceful degree of mouthfeel of the goods after fried is estimated.The organoleptic test is undertaken by 10 people's judging panel, is divided into full marks with 5, averages.The results are shown in table 4.
[table 4]
[embodiment 5] and with the αization crosslinked starch of the sample N 0.5 that obtains in the present invention and indigestibility starch (loose paddy is chemical: Off ア イ バ one ジ system RW), the bread shown in manufacturing table 5.The bread that obtains shows that Fabrication of High Specific Capacitance is long-pending, for having the volume sense, can can't harm the caloric bread of satisfaction ground inhibition picked-up.
[table 5]
Indigestibility starch: (SongGu Chemical Industrial Co., Ltd's system) " Off ア イ バ one ジ system RW " Vital Gluten:(SongGu Chemical Industrial Co., Ltd system) " バ イ Application グ Le M "
| Raw material | Coordinate part |
| (middle kind) high gluten wheat flour is given birth to yeast and is swashed the first-class white sugar salt skimmed milk power shortening profit of yeast activator water (rubbing mixed dough/pasta) high gluten wheat flour indigestibility starch αization crosslinked starch (specimen coding 5) Vital Gluten (バ イ タ Le グ Le テ Application) | 70 2.2 0.12 42 10 20 5 2 6 1.8 2 5 29 |
Industrial applicability
The invention provides the goods specific volume is the long-pending high Bread and Pastries of hobby of Fabrication of High Specific Capacitance more than 5.0, that mouthfeel is soft.According to the manufacture method of the long-pending Bread and Pastries of Fabrication of High Specific Capacitance of the present invention, can suppress raw material consumption, the invention provides the manufacture method of the long-pending Bread and Pastries of the Fabrication of High Specific Capacitance relevant with reducing manufacturing cost.
Claims (3)
1. moisture goods specific volume when 35 % by weight-40 % by weight is the manufacture method of the Bread and Pastries more than 5.0, it is characterized in that, coordinates the αization crosslinked starch when making Bread and Pastries in the wheat flour raw material, modulates dough/pasta, this dough/pasta is burnt till,
Described αization crosslinked starch be make crosslinking agent act on starch carry out cross-linking reaction, with the crosslinked starch αization that obtains and the αization crosslinked starch of the cold water swellbility 9.0-16 that makes.
2. the manufacture method of the Bread and Pastries of claim 1 record, it is characterized in that, the αization crosslinked starch is when making crosslinking agent act on starch, also make esterifying agent or etherifying agent act on starch, and with cross-linking reaction and esterification or hydroxypropylation reaction, and then αization esterified crosslinked starch or the αization hydroxypropylation crosslinked starch of the cold water swellbility 9.0-16 that the producing starch αization that makes is made.
3. the manufacture method of the Bread and Pastries of claim 1 record, is characterized in that, makes the material grain powder with respect to the bread take wheat flour as main material, coordinates the αization crosslinked starch of swellbility 9.0-16 in the scope of 1-10 % by weight.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008-310208 | 2008-12-04 | ||
| JP2008310208 | 2008-12-04 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101744022A CN101744022A (en) | 2010-06-23 |
| CN101744022B true CN101744022B (en) | 2013-05-22 |
Family
ID=42364018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102584529A Active CN101744022B (en) | 2008-12-04 | 2009-12-04 | Breads and method for manufacturing the same |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP5459840B2 (en) |
| KR (1) | KR101139861B1 (en) |
| CN (1) | CN101744022B (en) |
| HK (1) | HK1144172A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5813299B2 (en) * | 2010-08-05 | 2015-11-17 | 松谷化学工業株式会社 | Process for producing bread with dried fruits |
| JP6168765B2 (en) * | 2012-12-21 | 2017-07-26 | 江崎グリコ株式会社 | Bakery food with reduced deterioration over time |
| JP6312190B2 (en) * | 2013-08-09 | 2018-04-18 | 松谷化学工業株式会社 | Low protein bread and method for producing the same |
| JP6092443B1 (en) * | 2016-03-31 | 2017-03-08 | 日本食品化工株式会社 | Confectionery texture-improving agent and method for producing confectionery |
| JP6092453B1 (en) * | 2016-09-02 | 2017-03-08 | 日本食品化工株式会社 | Bread improver and bread production method |
| KR102116332B1 (en) | 2018-04-09 | 2020-05-28 | 공주대학교 산학협력단 | Process for preparing bread with added cacao beans and rice extrudate |
| WO2020027306A1 (en) * | 2018-08-02 | 2020-02-06 | 日清フーズ株式会社 | Breadcrumb mix |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0491744A (en) * | 1990-08-07 | 1992-03-25 | Matsutani Kagaku Kogyo Kk | Production of bread |
| JP2989039B2 (en) * | 1991-07-03 | 1999-12-13 | 松谷化学工業株式会社 | Processed starch and bakery food using the same |
| JP3445399B2 (en) * | 1995-02-20 | 2003-09-08 | 旭電化工業株式会社 | Oil composition for kneading food |
| JP3632280B2 (en) * | 1996-02-29 | 2005-03-23 | 日本油脂株式会社 | Oil composition for bread making |
| JP3663454B2 (en) * | 1996-04-09 | 2005-06-22 | 松谷化学工業株式会社 | Bread |
| JP3700015B2 (en) | 1997-04-24 | 2005-09-28 | 松谷化学工業株式会社 | Bread and its production method |
| JP3674893B2 (en) | 1997-07-02 | 2005-07-27 | 昭和産業株式会社 | Baking compressed bread with excellent resilience |
| JP3637554B2 (en) * | 1998-02-27 | 2005-04-13 | 株式会社Ｊ−オイルミルズ | Bread production method |
| JP3840639B2 (en) * | 2002-01-30 | 2006-11-01 | 但馬屋食品株式会社 | Puffed okara food |
| JP4219124B2 (en) | 2002-07-12 | 2009-02-04 | 株式会社Ａｄｅｋａ | Shoe fabric |
-
2009
- 2009-12-01 JP JP2009273292A patent/JP5459840B2/en active Active
- 2009-12-02 KR KR1020090118234A patent/KR101139861B1/en active IP Right Grant
- 2009-12-04 CN CN2009102584529A patent/CN101744022B/en active Active
-
2010
- 2010-11-16 HK HK10110659.9A patent/HK1144172A1/en unknown
Non-Patent Citations (3)
| Title |
|---|
| JP特开2004-41117A 2004.02.12 |
| 张友松.变性淀粉生产及应用手册.《变性淀粉生产及应用手册》.中国轻工出版社,2001,(第1版), * |
| 李培圩.面包生产工艺与配方.《面包生产工艺与配方》.中国轻工出版社,1999,(第1版), * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101139861B1 (en) | 2012-05-02 |
| HK1144172A1 (en) | 2011-02-02 |
| JP2010154852A (en) | 2010-07-15 |
| JP5459840B2 (en) | 2014-04-02 |
| CN101744022A (en) | 2010-06-23 |
| KR20100064339A (en) | 2010-06-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101744022B (en) | Breads and method for manufacturing the same | |
| JP4682117B2 (en) | Flour substitute for bakery food and bakery food | |
| US20060222740A1 (en) | Food product | |
| US20080138484A1 (en) | Starchy Food Material or Starchy Food | |
| JP7094652B2 (en) | Oil and fat composition for bread making and flour dough for bread making | |
| JPS60207542A (en) | Bread containing wxsu2 gene type starch as anti-caking agent | |
| CN107072220A (en) | Bakery is with producing starch and bakery compound | |
| Ballester-Sánchez et al. | Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking | |
| JP3723860B2 (en) | White bread | |
| CN110290712A (en) | The imperial field frying mixture of water-soluble | |
| WO2014128873A1 (en) | Composition for dough-based foods | |
| JP2002281915A (en) | Texture improver for food heated in microwave oven | |
| AU2020343722A1 (en) | Bread products | |
| JP6761631B2 (en) | Bakery food mixture | |
| CN103108550A (en) | Method for manufacturing bread containing dried fruit | |
| JP6891137B2 (en) | Baked confectionery mix | |
| CN103997911A (en) | Method for producing spring roll wrapper | |
| ES2687035T3 (en) | Bakery products containing starch n-octenyl succinate | |
| JP7130413B2 (en) | Bread improving agent and bread composition, and bread dough and bread using said bread improving agent or bread composition | |
| JP2009232800A (en) | Bread containing rice flour and method for producing the same | |
| JP7362395B2 (en) | Flour composition for hard breads | |
| JPH11103757A (en) | Bread for microwave heating | |
| JP7160071B2 (en) | Bread-making oil and fat composition and bread-making flour dough | |
| JP2019097561A (en) | Production method of starch containing food product using enzyme | |
| JP7427406B2 (en) | Flour composition for yeast-containing frozen dough and yeast-containing frozen dough |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1144172 Country of ref document: HK |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1144172 Country of ref document: HK |