Method of making a reduced salt bread dough product and reduced salt bread dough product

Abstract

A sodium chloride substitute containing alkali metal gluconates utilizable for bread and other baked goods; doughs of bread and other baked goods prepared by using the gluconate alone or together with sodium chloride; and bread and other baked goods produced from the doughs.

Description

TECHNICAL FIELD

The present invention relates to bread and other baked goods made by using alkali metal gluconates.

BACKGROUND ART

Sodium chloride is employed as a starting ingredient for making bread and other baked goods. It is used not for saltiness, but for improving rheological properties of doughs and a workability, for seasoning, and for improving a shelf life of goods and the like. Thus, it is quite useful. With respect to the amount of sodium chloride in various baked goods, it is, based on 100 g of wheat flour, between 0.5 and 2% in bread, between 1.55 and 3.5% in pie dough, between 0.5 and 1.5% in cakes, as many as 3% in biscuits, and between 1.5 and 2% in cookies and crackers. In western countries where the intake of baked goods is relatively high, how to decrease the sodium intake in baked goods is a serious problem. This is also a big problem in our country where bread as a secondary staple food next to rice diet is consumed much. Studies on substitutes for sodium chloride have been conducted in every country.

The use of potassium chloride and the like as substitutes for sodium chloride has been examined. However, potassium chloride has a strong bitterness, and is actually less effective as a substitute for sodium chloride. Further, no other useful substitutes have been found in view of qualities, a workability and the like.

Baked goods for persons suffering from renal diseases and the like who have to limit the sodium intake must be made without using sodium chloride. Further, it is difficult to make saltless bread either mechanically or manually in view of a workability and the like because of a stickiness of dough. Sodium chloride has an important role as an agent for stabilizing properties of bread dough and maintaining hardness and the like. Meanwhile, saltless cakes or crackers have been made, but they are lacking in the flavor. In this respect, if a substitute for sodium chloride is found, the consumption of bread is increased for persons who have to restrict the sodium intake. Further, cookies or crackers having an excellent flavor can be advantageously provided as compared with the conventional saltless goods, making the eating habits abundant.

DISCLOSURE OF THE INVENTION

The present inventors have engaged in studies on the use of products which substitute sodium chloride as starting ingredients for bread and other baked goods, and have focussed on alkali metal gluconates such as sodium gluconate and potassium gluconate which were not studied with respect to the use in baked goods. Consequently, they have arrived at a new epochal knowledge that alkali metal gluconates are used in combination with sodium chloride or substitute sodium chloride by 100% when making various baked goods including bread, whereby qualities of the baked goods are equal or similar to those of goods obtained upon using sodium chloride. They have conducted further studies, and have completed the present invention.

Accordingly, the present invention is to provide agents containing alkali metal gluconates, namely, a sodium chloride substitute starting ingredient (sodium chloride-like starting ingredient) or a sodium chloride reducing agent for bread and other baked goods, an agent for improving qualities of bread and other baked goods, an agent for increasing a specific volume of bread and other baked goods, an agent for improving a workability in making bread and other baked goods, and an agent for stabilizing doughs of bread and other baked goods. Further, the present invention is to provide dough, chilled dough, frozen dough and a mix of bread and other baked goods containing alkali metal gluconates. Still further, the present invention is to provide bread and other baked goods containing an alkali metal gluconate singly or in combination with sodium chloride (namely, bread and other baked goods containing an alkali metal gluconate and sodium chloride, and low-salt or saltless bread and other baked goods containing an alkali metal gluconate), as well as a method of making the same.

Examples of the alkali metal gluconate which is used in the present invention include potassium gluconate, sodium gluconate and the like.

In the present invention, the dough, the chilled dough and the frozen dough of bread and other baked goods as well as the bread and other baked goods refer to those which are made in a usual manner upon using one or more of grain flours such as wheat flour, barley flour, rye flour, rice flour and the like (mixtures of these with flours of starches such as tapioca, sweet potato and potato) (as starting flour) and an alkali metal gluconate singly or in combination with sodium chloride as essential starting ingredient. In the case of bread, yeast (such as compressed yeast and dry yeast for non-frozen dough or frozen dough or those having a refrigeration resistance), a leavening agent such as a baking powder or the like, and other raw materials are added thereto as required. In the case of the baked goods other than bread, the leavening agent is added or not added thereto, and other raw materials are used as required.

Specific examples of such a bread are classified as follows depending on the amount of sugar to be added.

(1) non-sugar bread which is made without the addition of sugar to raw flour such as wheat flour or the like: French bread, rye bread and the like (2) low-sugar bread which is made by adding from 2 to 10% of sugar to raw flour: a white bread, English bread, pain coupe, croissant, butter roll, one loaf, muffin and the like (3) high-sugar bread which is made by adding from 20 to 40% of sugar to raw flour: sweet baked breads such as panettone, ann bread, jam bread, cream bread, fried bread, steamed bread and the like (4) steamed manju, baked manju, Chinese manju and the like, and doughnuts as well as pizza, buns and the like which are made by the above-mentioned method

Examples of the baked goods other than bread include pie, sponge cakes, kasutera, biscuits, cookies, crackers, hardtacks and fried dough cakes and the like. Examples of the mix include a doughnut mix, a hot cake mix, a coupling cake mix, a pancake mix, a layer cake mix, a muffin mix, a bread mix, a roll mix, a yeast doughnut mix, an angel food mix, a sponge cake mix, a pizza mix, an okonomiyaki, a bicrust mix and the like.

In the present invention, the amount of the alkali metal gluconate which is used alone is, for example, between 0.5 and 10%, preferably between 1 and 3% based on the amount of wheat flour in the case of the non-sugar bread typified by French bread and the low-sugar bread typified by a white bread. It is between 0.2 and 4%, preferably between 0.4 and 1% in the case of the high-sugar bread typified by the sweet baked bread. It is between 0.5 and 10%, preferably between 1 and 3% based on the amount of wheat flour in the case of the manju, doughnuts, pizza and buns.

Further, it is between 0.5 and 3% based on the amount of wheat flour in the case of the baked goods other than bread.

When the alkali metal gluconate is used in combination with sodium chloride, the ratio of the alkali metal gluconate to sodium chloride is between 10:90 and 99:1, preferably between 25:75 and 75:25. The total amount of both of these components is between 0.5 and 10%, preferably between 1 and 3% in the non-sugar bread and low-sugar bread. It is between 0.2 and 4%, preferably between 0.4 and 1% in the high-sugar bread. It is between 0.5 and 10%, preferably between 1 and 3% in the manju, doughnuts, pizza, buns and the like. It is between 0.5 and 3% in the baked goods other than bread.

In the present invention, the dough, chilled dough and frozen dough of bread and other baked goods as well as bread and other baked goods can be made by the conventional methods as such.

That is, methods using ordinary yeasts or baking powders singly or in combination, such as a straight dough method, a sponge dough method, an overnight dough method, a method using frozen dough, a continuous dough-making system and the like are all available.

An example of a method of making bread is shown below.

______________________________________mixing of raw materials(dough of bread).dwnarw.fermentation.dwnarw.dividing.dwnarw.bench time.dwnarw.molding.dwnarw.final proofing.dwnarw.baking.dwnarw.bread______________________________________

The frozen dough is frozen after mixing the raw materials, further after molding, and still further after final proofing (these freezings are rapidly conducted at from -40.degree. C. to -60.degree. C.), and freeze-stored at approximately -20.degree. C. In this case, the yeast used is preferably yeast for frozen dough.

Even when using dough in which a part or the whole (100%) of sodium chloride is substituted with alkali metal gluconates such as sodium gluconate, potassium gluconate and the like according to the present invention, it is possible to obtain bread and other baked goods which are excellent in terms of a specific volume, appearance, internal characteristics, flavor and the like.

In the present invention, the alkali metal gluconate is excellent as a sodium chloride substitute starting ingredient (sodium chloride-like starting ingredient) or a sodium chloride reducing agent for bread and other baked goods. Further, the alkali metal gluconate which is used singly or in combination with sodium chloride is useful as an agent for improving qualities of bread and other baked goods, such as a specific volume, grain and softness, and as an agent for improving a shelf life. Still further, it is excellent as an agent for improving a workability in making bread and other baked goods (such as prevention of stickiness of dough, stabilization of properties, shortening of a fermentation time or the like) and as an agent for stabilizing doughs of bread and other baked goods (stabilization of properties, maintenance of hardness and the like). Furthermore, dough, chilled dough and frozen dough containing the same for bread and other baked goods are excellent.

The present invention can reduce the intake of sodium chloride by 50% or more or reduce the intake of sodium contained by 20% or more in bread and other baked goods which can be made according to the present invention without having an influence on a workability and without providing an appreciable difference in qualities. Accordingly, they serve also as low-salt or saltless healthy goods.

The above-mentioned effects provided by the alkali metal gluconates in the present invention are also found in the use of the same in combination with potassium chloride.

The present invention is illustrated specifically by referring to the following Examples.

EXAMPLE 1

Use of sodium gluconate or potassium gluconate in making a white bread:

A white bread was made by a straight dough method. The formulation of raw materials is as follows.

TABLE 1______________________________________Formulation of raw materials for a white bread______________________________________wheat flour (bread-making flour) 100compressed yeast 2granulated sugar 5sodium chloride 2shortening 5water 66______________________________________

The procedure of making a white bread is described below.

Procedure of making a white bread:

kneading of bread dough fermentation: 30.degree. C., 100 minutes; during that time, punching was conducted once. dividing: The mixture was divided into doughs each corresponding to 100 g of wheat flour. bench time: 15 minutes molding: one loaf type final proofing: 38.degree. C., 85% RH, 55 minutes baking: 200.degree. C., 20 minutes

The formulation of raw materials for bread and bread-making conditions were based on the recipe described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association (January 1991). However, vitamin C was not used in the formulation. The mixture was divided into doughs each corresponding to 100 g of wheat flour, and each dough was molded into one loaf type. The final proofing was conducted for a fixed period of time.

Sodium gluconate or potassium gluconate substituted sodium chloride by 25%, 50%, 75% and 100%.

Immediately after the completion of the baking, the weight and the volume of bread were measured, and the specific volume (volume/weight of bread) was calculated. The resulting white bread was allowed to stand at room temperature for 1 hour, and packed in a polyethylene bag. After 24 hours of the baking, the qualities thereof were evaluated according to "Evaluation Methods of Bread" described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association.

The results of evaluation of the qualities are shown below.

TABLE 2______________________________________Qualities of a white bread made by using sodium gluconate: Volumesodium GNa 1) of bread Specific Rankchloride (%) (%) (ml) volume Score 2)______________________________________2.0 0 790 5.3 84 B1.5 0.5 817 5.4 85 B1.0 1.0 820 5.4 83 B0.5 1.5 820 5.3 79 C0 1.5 780 5.3 76 C0 2.0 780 5.4 77 C______________________________________ 1) GNa: sodium gluconate (This is the same with the following.) 2) Rank: according to 5 grades A to E. (A good, B slightly good, C common, D slightly poor, E poor) (This is the same with the following.) TABLE 3______________________________________Qualities of a white bread made by using potassium gluconate: Volumesodium GK 1) of bread Specificchloride (%) (%) (ml) volume Score Rank______________________________________2.0 0 790 5.3 84 B1.5 0.5 805 5.4 84 B1.0 1.0 790 5.3 82 B0.5 1.5 795 5.4 80 C0 1.5 790 5.3 75 C0 2.0 800 5.3 75 C______________________________________ 1) GK: potassium gluconate (This is the same with the following.)

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough was the same as that of water in the case of using sodium chloride alone. The specific volume of the final bread was equal to, or more than, the specific volume of bread made by using sodium chloride alone. With respect to the evaluation of qualities, rank C (common) or higher was given to all of the final goods. Thus, there was no problem in the bread qualities. Meanwhile, the bread which was made by using sodium gluconate or potassium gluconate alone without the use of sodium chloride was given rank C, and score thereof was slightly inferior to that of bread made by using sodium chloride. This was because the former was different in flavor from the latter. However, the former is said to fully satisfy the desire to eat bread among persons who have to restrict the sodium chloride intake.

The sodium content in bread made by using sodium gluconate is calculated from the amounts of sodium chloride and sodium gluconate as follows. It is approximately 0.8 g in bread made by using sodium chloride alone. To make the sodium intake half or less, 75% of sodium chloride has to be substituted with sodium gluconate. When using sodium gluconate alone, the use of 2% leads to the intake of approximately 0.2 g. Thus, the sodium intake can be reduced by 75% as compared with that in bread made by using sodium chloride. Further, when the amount of sodium gluconate is 1.5%, the sodium intake can be reduced by 80%.

TABLE 4______________________________________Sodium intake (calculated value) in a white bread(per meal) made by using 100 g of wheat flour: Na from Total sodium Na from Na Percentsodium GNa chloride GNa intake intakechloride (%) (%) (mg) (mg) (mg) (%)______________________________________2.0 0 787 0 787 1001.5 0.5 590 53 643 821.0 1.0 394 105 499 630.5 1.5 197 158 355 450 1.5 0 158 158 200 2.0 0 211 211 27______________________________________

On the other hand, the sodium content in bread made by using potassium gluconate is calculated from the amounts of sodium chloride and potassium gluconate as follows. In order to make the sodium intake half or less, 50% or more of sodium chloride may be substituted with potassium gluconate. When using potassium gluconate alone, the sodium intake can be reduced to zero.

TABLE 5______________________________________Sodium intake (calculated value) in a white bread(per meal) made by using 100 g of wheat flour: Na from Total Percent sodium K from Na Nasodium GK chloride GK intake intakechloride (%) (%) (mg) (mg) (mg) (%)______________________________________2.0 0 787 0 787 1001.5 0.5 590 49 590 751.0 1.0 394 98 394 500.5 1.5 197 147 197 250 1.5 0 147 0 00 2.0 0 196 0 0______________________________________

EXAMPLE 2

Use of sodium gluconate or potassium gluconate in making a sweet baked bread:

A sweet baked bread was made by a straight dough method. The formulation of raw materials is as follows.

TABLE 6______________________________________Formulation of raw materials for a sweet baked bread______________________________________wheat flour (bread-making flour) 70wheat flour (semi-strong flour) 30compressed yeast 4granulated sugar 25sodium chloride 0.7shortening 6skimmilk powder 2water 56______________________________________

The procedure of making a sweet baked bread is described below.

Procedure of making a sweet baked bread:

kneading of sweet baked bread dough fermentation: 30.degree. C., 100 minutes; during that time, punching was conducted once. dividing: The mixture was divided into doughs each corresponding to 100 g of wheat flour. bench time: 25 minutes molding: one loaf type final proofing: 38.degree. C., 85% RH, 50 minutes baking: 200.degree. C., 17 minutes

The formulation of raw materials for a sweet baked bread and sweet baked bread-making conditions were based on the recipe described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association (January 1991). However, vitamin C was not used in the formulation. The mixture was divided into doughs each corresponding to 100 g of wheat flour, and each dough was molded into one loaf type. The final proofing was conducted for a fixed period of time.

Sodium gluconate was used in an amount of 0, 0.2, 0.5 and 0.7% based on the wheat flour, and the amount of sodium chloride was reduced by the amount of sodium gluconate used.

Immediately after the completion of the baking, the weight and the volume of the sweet baked bread were measured, and the specific volume (volume/weight of the sweet baked bread) was calculated. The resulting sweet baked bread was allowed to stand at room temperature for 1 hour, and packed in a polyethylene bag. After 24 hours of the baking, the qualities thereof were evaluated according to "Evaluation Methods of Bread" described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association.

The results of evaluation of the qualities are shown below.

TABLE 7______________________________________Qualities of a sweet baked bread made by using sodium gluconate: GK Volume of asodium 1) sweet baked Specificchloride (%) (%) bread (ml) volume Score Rank______________________________________0.7 0 885 5.1 81 B0.5 0.2 900 5.2 83 B0.2 0.5 910 5.3 81 B0 0.7 920 5.4 81 B______________________________________ TABLE 8______________________________________Qualities of a sweet baked bread made by using potassium gluconate: GK Volume of asodium 1) sweet baked Specificchloride (%) (%) bread (ml) volume Score Rank______________________________________0.7 0 885 5.1 81 B0.5 0.2 890 5.1 82 B0.2 0.5 900 5.2 82 B0 0.7 920 5.4 81 B______________________________________

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough was the same as that of water in the case of using sodium chloride alone. The specific volume of the final sweet baked bread was equal to, or more than, the specific volume of the sweet baked bread made by using sodium chloride alone. Score of all the sweet baked breads was higher than 80, and Rank was B. Thus, there was no problem in the sweet baked bread qualities including the taste. Thus, the sweet baked bread is said to fully satisfy the desire to eat bread among persons who have to restrict the sodium chloride intake.

The sodium content in the sweet baked bread made by using sodium gluconate is calculated from the amounts of sodium chloride and sodium gluconate as follows. It is approximately 275 mg in the sweet baked bread made by using sodium chloride alone. To make the sodium intake half or less, approximately 70% of sodium chloride has to be substituted with sodium gluconate. When using sodium gluconate alone, the use of 0.7% leads to the intake of approximately 74 mg. Thus, the sodium intake can be reduced by 73% as compared with that in a white bread made by using sodium chloride.

TABLE 9______________________________________Sodium intake (calculated value) in a sweet baked breadmade by using 100 g of wheat flour: Total Percentsodium Na from Na Nachloride GNa sodium Na from intake intake(%) (%) chloride (mg) GNa (mg) (mg) (%)______________________________________0.7 0 275 0 275 1000.5 0.2 197 21 218 790.2 0.5 79 53 132 480 0.7 0 74 74 27______________________________________

The sodium content in the sweet baked bread made by using potassium gluconate is calculated from the amounts of sodium chloride and potassium gluconate as follows. The sodium content is 275 mg in the sweet baked bread made by using sodium chloride alone. When 50% or more of sodium chloride is substituted with potassium gluconate, the sodium intake is less than half of the above-mentioned sodium intake. When using potassium gluconate alone, the sodium intake can be reduced to zero.

TABLE 10______________________________________Sodium intake (calculated value) in a sweet baked breadmade by using 100 g of wheat flour: Na from Total Percent sodium K from Na Nasodium GK chloride GK intake intakechloride (%) (%) (mg) (mg) (mg) (%)______________________________________0.7 0 275 0 275 1000.5 0.2 197 20 197 720.2 0.5 79 49 79 180 0.7 0 69 0 0______________________________________

EXAMPLE 3

Example of frozen dough:

TABLE 11______________________________________Formulation of raw materials______________________________________wheat flour (bread-making flour) 100yeast for frozen dough 4(compressed yeast)granulated sugar 5sodium gluconate 2shortening 5water 66______________________________________ Method:

Wheat flour which had been sieved twice was charged into a mixing bowl, and a mixture obtained by dissolving yeast, granulated sugar and sodium gluconate with a part of water was added to the wheat flour in the mixing bowl. Further, wheat flour was added thereto such that the container used in the dissolution was washed with the remaining water. All of the raw materials except the shortening were charged into the mixing bowl, and mixed at low speed for 2 minutes, at medium speed for 2 minutes and at high speed for 1 minute using a bread-making mixer, and the shortening was added thereto. The mixture was further mixed at low speed for 2 minutes, at medium speed for 2 minutes and at high speed for 2 minutes to obtain bread dough. After the dough was kneaded, it was fermented at 30.degree. C. for 70 minutes, punched, then packed into a polyethylene bag, and frozen at -20.degree. C. to produce the frozen dough.

EXAMPLE 4

Use of sodium gluconate or potassium gluconate in making French bread

French bread was made by a straight dough method. The formulation of raw materials is as follows.

TABLE 12______________________________________Formulation of raw materials for French bread Non-frozen Frozen dough dough______________________________________wheat flour (bread-making flour) 100 100yeast food 0.5 1.0dry yeast 0.8yeast for frozen dough 4(compressed yeast)malt extract 0.3 0.3sodium chloride 2 2water 66 63______________________________________

The procedure of making French bread is described below.

Procedure of making French bread:

when using non-frozen dough: kneading of bread dough: fermentation: 30.degree. C., 120 minutes; during that time, punching was conducted once. dividing: 300 g as dough bench time: 15 minutes molding: baguette type final proofing: 30.degree. C., 70% RH, 70 to 75 minutes.sup.1) baking: 230.degree. C., 35 minutes when using frozen dough: kneading of bread dough: fermentation: 20.degree. C., 20 minutes dividing: 300 g as dough bench time: 15 minutes molding: baguette type freezing conditions: rapid freezing at -30.degree. C. freeze-storing: storing at -20.degree. C. for 1 week thawing conditions: 5.degree. C., 3 hours -20.degree. C., 2 hours final proofing: 30.degree. C., 70% RH, 33 to 40 minutes.sup.1) baking: 230.degree. C., 35 minutes 1) The time of the final proofing was adjusted according to the fermented state, and the time considered optimum was employed.

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride. After the completion of the baking, the qualities of the resulting bread were evaluated according to the "Evaluation Methods of Bakers' Yeast".

The results of evaluation of the qualities are shown below.

TABLE 13______________________________________Qualities of French bread made by using sodiumgluconate or potassium gluconate (non-frozen dough): Volumesodium GNa GK of bread Specificchloride (%) (%) (%) (ml) volume Score Rank______________________________________2.0 0 0 1520 6.8 80 B0 2.0 0 1430 6.4 70 C0 0 2.0 1510 6.8 74 C______________________________________ TABLE 14______________________________________Qualities of French bread made by using sodiumgluconate or potassium gluconate (frozen dough): Volumesodium GNa GK of bread Specificchloride (%) (%) (%) (ml) volume Score Rank______________________________________2.0 0 0 1970 8.9 84 B0.5 1.5 0 2080 9.5 74 C0 2.0 0 1920 8.6 73 C0.5 0 1.5 2040 9.2 76 C0 0 2.0 1960 8.7 75 C______________________________________

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough was the same as that of water in the case of using sodium chloride alone. Thus, there was no problem in operation. The specific volume of this bread was equal to that of bread made by using sodium chloride alone. Rank was C, and qualities were at a common or higher level.

EXAMPLE 5

Use of sodium gluconate or potassium gluconate in making a white bread of frozen dough

A white bread was made by a straight dough method. The formulation of raw materials is as follows.

TABLE 15______________________________________Formulation of raw materials for a white bread______________________________________ wheat flour 100 compressed yeast 4 granulated sugar 5 sodium gluconate 2 shortening 5 water 66______________________________________

A procedure of making a white bread is described below.

Procedure of making a white bread:

when using compressed yeast (yeast for non-frozen dough): kneading of bread dough: dividing: dough corresponding to 100 g of wheat flour freezing conditions: freezing at -20.degree. C. freeze-storing: storing at -20.degree. C. for 1 week thawing conditions: 30.degree. C., 90 minutes bench time: 30 minutes molding: one loaf type final proofing: 30.degree. C., 85% RH, 55 minutes baking: 200.degree. C., 25 minutes when using compressed yeast (yeast for frozen dough): fermentation: 20.degree. C., 40 minutes dividing: dough corresponding to 100 g of wheat flour freezing conditions: freezing at -20.degree. C. freeze-storing: storing at -20.degree. C. for 1 week thawing conditions: 30.degree. C., 90 minutes bench time: 30 minutes molding: one loaf type final proofing: 30.degree. C., 85% RH, 42 minutes.sup.1) baking: 200.degree. C., 25 minutes .sup.1 The time of the final proofing was adjusted according to the fermented state, and the time considered optimum was employed.

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride.

Immediately after the completion of the baking, the weight and the volume of the resulting white bread were measured, and the specific volume (volume/weight of bread) was calculated. The white bread was allowed to stand at room temperature for an hour, and then packed in a polyethylene bag. After 24 hours of the baking, the qualities thereof were evaluated according to "Evaluating Methods of Bread" described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association.

The results of evaluation of the qualities are shown below.

TABLE 16______________________________________Qualities of a white bread made from frozen dough byusing sodium gluconate or potassium gluconate (usingyeast for non-frozen dough): Volumesodium GNa GK of bread Specificchloride (%) (%) (%) (ml) Volume Score Rank______________________________________2 0 0 837 5.6 83 B0.5 1.5 0 840 5.6 81 B0 2.0 0 845 5.7 77.5 C0.5 0 1.5 836 5.6 78.5 C0 0 2.0 853 5.7 76.5 C______________________________________ TABLE 17______________________________________Qualities of a white bread made from frozen dough byusing sodium gluconate or potassium gluconate (usingyeast for frozen dough): Volumesodium GNa GK of bread Specificchloride (%) (%) (%) (ml) volume Score Rank______________________________________2 0 0 889 6.1 91 A0.5 1.5 0 954 6.7 91 A0 2.0 0 931 6.5 89.5 B0.5 0 1.5 945 6.5 91 A0 0 2.0 903 6.3 88 B______________________________________

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough could be the same as that of water in the case of using sodium chloride alone. Thus, there was no problem in operation. Further, the specific volume of the final white bread was equal to, or more than, the specific volume of the white bread made by using sodium chloride alone. Rank of all goods was C (common) or higher, and there was no problem in the qualities as the white bread.

EXAMPLE 6

Use of sodium gluconate or potassium gluconate in making a sweet baked bread from frozen dough:

A sweet baked bread was made by a straight dough method. The formulation of raw materials is as follows.

TABLE 18______________________________________Formulation of raw materials for a sweet baked bread______________________________________wheat flour (bread-making flour) 100compressed yeast 8granulated sugar 25sodium chloride 0.7shortening 6skimmilk powder 2water 56______________________________________

The procedure of making a sweet baked bread is described below.

Procedure of making a sweet baked bread:

when using compressed yeast (yeast for non-frozen dough) kneading of sweet baked bread dough: dividing: dough corresponding to 100 g of wheat flour freezing conditions: freezing at -20.degree. C. freeze-storing: storing at -20.degree. C. for 1 week thawing conditions: 30.degree. C., 90 minutes bench time: 30 minutes molding: one loaf type final proofing: 30.degree. C., 85% RH, 50 minutes baking: 200.degree. C., 17 minutes when using compressed yeast (yeast for frozen dough) kneading of sweet baked bread dough: fermentation: 20.degree. C., 60 minutes dividing: dough corresponding to 100 g of wheat flour freezing conditions: freezing at -20.degree. C. freeze-storing: storing at -20.degree. C. for 1 week thawing conditions: 30.degree. C., 90 minutes bench time: 30 minutes molding: one loaf type final proofing: 30.degree. C., 85% RH, 32 minutes baking: 200.degree. C., 17 minutes

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride. Immediately after the completion of the baking, the weight and the volume of the sweet baked bread were measured, and the specific volume (volume/weight of the sweet baked bread) was calculated. The resulting sweet baked bread was allowed to stand at room temperature for 1 hour, and then packed in a polyethylene bag. After 24 hours of the baking, the qualities thereof were evaluated according to "Evaluation Methods of Bread" described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association.

The results of evaluation of the qualities are shown below.

TABLE 19______________________________________Qualities of a sweet baked bread made from frozendough using sodium gluconate or potassium gluconate(using compressed yeast (yeast for non-frozendough)):sodium Volumechloride GNa GK of bread Specific(%) (%) (%) (ml) volume Score Rank______________________________________0.7 0 0 930 5.5 84 B0.175 0.525 0 933 5.4 83 B0 0.7 0 929 5.5 84 B0.175 0 0.525 944 5.5 84 B0 0 0.7 942 5.5 84 B______________________________________ TABLE 20______________________________________Qualities of a sweet baked bread made from frozen doughusing sodium gluconate or potassium gluconate (usingcompressed yeast (yeast for frozen dough)):sodium Volumechloride GNa GK of bread Specific(%) (%) (%) (ml) volume Score Rank______________________________________0.7 0 0 864 5.1 82 B0.175 0.525 0 871 5.1 82 B0 0.7 0 896 5.2 80.5 B0.175 0 0.525 872 5.1 82 B0 0 0.7 880 5.2 80.5 B______________________________________

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough could be the same as that of water in the case of using sodium chloride alone. There was no problem in operation. Further, the specific volume of the final sweet baked bread was equal to, or more than, the specific volume of the sweet baked bread made by using sodium chloride alone. Rank of all goods was C (common) or higher, and there was no problem in the qualities as the white bread.

EXAMPLE 7

Use of sodium gluconate or potassium gluconate in making rye bread:

The formulation of raw materials is as follows.

TABLE 21______________________________________Formulation of raw materials for rye bread______________________________________rye flour 100compressed yeast 7.4sodium chloride 2lactic acid 0.75acetic acid (20-% solution) 0.165water 82______________________________________

The procedure of making rye bread is described below.

Procedure of making rye bread:

kneading of bread dough: fermentation: 30.degree. C., 40 minutes molding: one loaf type (corresponding to 150 g of rye flour final proofing: 38.degree. C., 85% RH, 50 minutes baking: 220.degree. C., 35 minutes

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride.

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough could be the same as that of water in the case of using sodium chloride alone. Thus, there was no problem in operation. Further, the specific volume of the final rye bread was equal to, or more than, the specific volume of the rye bread made by using sodium chloride alone.

EXAMPLE 8

Use of sodium gluconate or potassium gluconate in making a doughnut:

The formulation of raw materials is as follows.

TABLE 22______________________________________Formulation of raw materials for a doughnut______________________________________wheat flour (bread-making flour) 75wheat flour (soft flour) 25compressed yeast 3granulated sugar 14sodium chloride 2shortening 14skimmmilk powder 6egg 10water 50______________________________________

The procedure of making a doughnut is described below.

Procedure of making a doughnut:

kneading of dough: 2 minutes, using a mixer fermentation: 30.degree. C., 60 minutes molding: twisted type (corresponding to 25 g of wheat flour final proofing: 38.degree. C., 85% RH, 20 to 25 minutes frying: salad oil of 190.degree. C., approximately 3 minutes

The formulation of raw materials for the doughnut and the procedure of making the same were based on item "Yeast Doughnut" in "Bakers Index" (by Nakae Kou, Shokken Center). However, the final proofing time was adjusted depending on the fermented condition of dough. Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride.

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading dough could be the same as that of water in the case of using sodium chloride alone. Thus, there was no problem in operation. Further, when sodium gluconate or potassium gluconate substituted sodium chloride, the fermentation proceeded quickly, making it possible to shorten the final proofing time.

EXAMPLE 9

Use of sodium gluconate or potassium gluconate in pizza pie dough:

The formulation of raw materials for pizza pie dough is as follows.

TABLE 23______________________________________Formulation of raw materials for pizza pie dough______________________________________wheat flour (bread-making flour) 100compressed yeast 1sodium chloride 2granulated sugar 5shortening 5water 67______________________________________

The procedure of making a pizza pie is described below.

Procedure of making a pizza pie: kneading of dough: 2 minutes, using a mixer fermentation: 30.degree. C., 70 minutes dividing: dough corresponding to 50 g of wheat flour bench time: 15 minutes molding: square type of 15 cm.times.12 cm baking: 200.degree. C., 6 minutes

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride. The day after the baking, the pizza pie with pizza sauce, cheese and the like was further baked. The resulting product was subjected to an organoleptic test to evaluate the taste thereof.

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate in the procedure, the operation was conducted as in the case of using sodium chloride alone, and there was no problem at all.

Meanwhile, in the organoleptic test, the taste was the same as, or better than, the taste given by using sodium chloride alone.

EXAMPLE 10

Use of sodium gluconate or potassium gluconate in cookies:

The formulation of raw materials for cookies is as follows.

TABLE 24______________________________________Formulation of raw materials for cookies______________________________________wheat flour (soft flour) 112.5sugar (powder) 65shortening 32sodium chloride 1.05sodium bicarbonate 1.25glucose solution (6.0 g/100 ml) 16.5water 8______________________________________

The procedure of making cookies is described below.

Procedure of making cookies:

kneading of dough: molding: round type (3 mm.times.5 cm (diameter)) baking: 200.degree. C., 6 minutes and 20 seconds

The formulation of raw materials for cookies and the procedure of making the same were based on the recipe in A. A. C. C. (American Association of Cereal Chemistry). However, the above-mentioned molding and baking times were employed. Sodium gluconate or potassium gluconate substituted 50% and 100% of sodium chloride. After making cookies, the taste thereof was evaluated by the organoleptic test.

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate in the procedure, the operation was conducted as in the case of using sodium chloride alone, and there was no problem at all. Further, in the organoleptic test, the taste of the coolies was the same as, or better than, the taste of those made by using sodium chloride alone.

EXAMPLE 11

Measurement of fermentation ability of dough using a fermograph (manufactured by Atto):

The fermentation ability was tested according to "Evaluation Methods of Bakers' Yeast" (Japan Yeast Industry Association). The formulation of raw materials for dough used in the test is as follows. The test was conducted using yeast for non-frozen dough in low-sugar bread dough and yeast for frozen dough in high-sugar bread dough and non-sugar bread dough.

TABLE 25______________________________________Formulation of raw materials for doughs used in thetest for fermentation abilityRaw materials non-sugar low-sugar high-sugar______________________________________wheat flour (bread- 100 100 100making flour)compressed yeast(yeast for non- 2frozen dough)compressed yeast 4 6(yeast for frozendough)granulated sugar 5 30sodium chloride 2 2 0.5water 65 63 52______________________________________

In the non-sugar dough, sodium gluconate or potassium gluconate substituted 50%, 75% and 100% of sodium chloride. In the low-sugar dough, it substituted 100% of sodium chloride. In the high-sugar dough, it substituted 50 and 100% of sodium chloride. These were compared with one another in the test.

The results of the test for fermentation ability are shown in Tables 26 to 28. The total amount (ml) of a gas after every 30 minutes is shown therein.

The amount of the gas production which shows the fermentation ability of yeast is increased in all test lots over the course of time, showing the normal state. With respect to the amount of the gas production after 90 minutes, the amount of the gas production in the lot using sodium gluconate (GNa) or potassium gluconate (GK) is larger than that of the gas production in the lot using sodium chloride alone. This means that the use of GNa or GK can shorten the fermentation time as compared with the use of sodium chloride alone.

After 2 weeks of the freezing, no appreciable decrease in the fermentation ability was identified in the lot using sodium gluconate or potassium gluconate as compared with the lot using sodium chloride alone.

A: Amount of a gas production in non-sugar dough (ml/dough corresponding to 30 g of wheat flour) using yeast for frozen dough TABLE 26______________________________________Mixing ratio (% based on wheat flour)Test lot 1 2 3 4 5 6 7______________________________________sodium chloride 2 1 0.5 0 1 0.5 0GNa 0 1 1.5 2 0 0 0GK 0 0 0 0 1 1.5 2______________________________________ TABLE 26-1______________________________________Amount of a gas production in fermentation fromimmediately after kneading dough:Test lotFermentation time 1 2 3 4 5 6 7______________________________________30 minutes 73 84 87 89 93 89 9360 minutes 173 190 198 202 205 201 20890 minutes 270 286 293 293 302 300 299120 minutes 316 310 314 310 322 321 317240 minutes 354 346 350 344 359 358 347300 minutes 367 358 362 353 370 368 355______________________________________ TABLE 26-2______________________________________Amount of a gas production in fermentation from after60 minutes of fermentation:Test lotFermentation time 1 2 3 4 5 6 7______________________________________30 minutes 97 96 95 91 98 97 9260 minutes 143 120 116 108 117 120 11090 minutes 157 132 127 120 130 132 120120 minutes 166 141 137 128 139 142 128______________________________________ TABLE 26-3______________________________________Amount of a gas production in fermentation after 2weeks of frozen-storage from 60 minutes offermentation:Test lotFermentation time 1 2 3 4 5 6 7______________________________________30 minutes 21 23 29 30 28 25 3260 minutes 59 62 78 72 72 67 8290 minutes 103 104 127 113 119 113 133120 minutes 145 144 157 144 159 157 168______________________________________ B: Amount of a gas production in low-sugar dough (ml/dough containing 30 g of wheat flour) using yeast for non-frozen dough TABLE 27______________________________________Mixing ratio (% based on wheat flour)Test lot 1 2 3______________________________________sodium chloride 2 0 0GNa 0 2 0GK 0 0 2______________________________________ TABLE 27-1______________________________________Amount of a gas production in fermentation fromimmediately after kneading dough:Test lotFermentation time 1 2 3______________________________________30 minutes 27 39 4160 minutes 83 104 10590 minutes 146 173 174120 minutes 206 239 242240 minutes 387 423 429300 minutes 446 489 497______________________________________ TABLE 27-2______________________________________Amount of a gas production in fermentation from after60 minutes of fermentation:Test lotFermentation time 1 2 3______________________________________30 minutes 63 71 7160 minutes 125 137 13790 minutes 180 192 194120 minutes 227 240 242______________________________________ TABLE 27-3______________________________________Amount of a gas production in fermentation from 2 weeksof frozen-storage immediately after kneading of dough:Test lotFermentation time 1 2 3______________________________________30 minutes 20 35 3060 minutes 65 95 8790 minutes 120 159 152120 minutes 179 221 213______________________________________ TABLE 27-4______________________________________Amount of a gas production in fermentation from 2 weeksof frozen-storage after 60 minutes of fermentation:Test lotFermentation time 1 2 3______________________________________30 minutes 30 32 3360 minutes 68 71 7490 minutes 110 113 116120 minutes 153 155 158______________________________________ C: Amount of a gas production in high-sugar dough (ml/dough containing 30 g of wheat flour) using yeast for frozen dough TABLE 28______________________________________Mixing ratio (% based on wheat flour)Test lot 1 2 3 4 5______________________________________sodium chloride 0.5 0.25 0 0.25 0GNa 0 0.25 0.5 0 0GK 0 0 0 0.25 0.5______________________________________ TABLE 28-1______________________________________Amount of a gas production in fermentation fromimmediately after kneading dough:Test lotFermentation time 1 2 3 4 5______________________________________30 minutes 48 52 61 49 5460 minutes 133 142 161 136 14590 minutes 230 242 271 235 248120 minutes 324 336 368 330 344240 minutes 609 625 665 615 628300 minutes 709 729 770 715 729______________________________________ TABLE 28-2______________________________________Amount of a gas production in fermentation from after60 minutes of fermentation:Test lotFermentation time 1 2 3 4 5______________________________________30 minutes 97 100 110 99 10360 minutes 191 194 207 194 19990 minutes 274 278 294 277 280120 minutes 349 354 372 353 355______________________________________ TABLE 28-3______________________________________Amount of a gas production in fermentation from 2 weeksof frozen-storage after 60 minutes of fermentation:Test lotFermentation time 1 2 3 4 5______________________________________30 minutes 60 49 48 48 4960 minutes 130 113 105 115 11090 minutes 199 178 161 184 171120 minutes 265 239 215 251 231______________________________________

Claims

1. A method for making a reduced salt bread dough product, comprising the steps of:

forming a bread dough from raw materials used to make bread dough;

adding to said dough sodium gluconate singly or in combination with sodium chloride in an amount sufficient to reduce or substitute sodium chloride;

kneading said dough; and

fermenting said dough.

2. The method according to claim 1, wherein sodium gluconate is used singly.

3. The method according to claim 1, further comprising the step of freezing the dough.

4. A reduced salt bread dough product, comprising:

a dough of bread prepared from raw materials used to make bread dough; and including sodium gluconate singly or in combination with sodium chloride in an amount sufficient to reduce or substitute sodium chloride, said dough having been kneaded and fermented.

5. The reduced-salt bread dough according to claim 4, wherein said sodium gluconate has been used singly.

6. The reduced-salt bread dough according to claim 4, wherein said dough has been frozen.