JP2000262205A - Production of bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing bread having a resilient texture cake and also enabling a good baking state to be attained. SOLUTION: This method comprises (A) a process for preparing intermediate dough by adding hot water to flour and by mixing the mixture, (B) a process for storing the intermediate dough at a temperature from -5 deg.C to 15 deg.C for >=2 h. and (C) a process for adding flour to the intermediate dough after being stored, followed by mixing the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing bread, and more particularly, to a method for producing bread having a characteristic texture.

[0002]

2. Description of the Related Art Conventionally, a method of producing bread based on wheat flour added with hot water as a seed dough (hot water type) is generally known as a hot water type method or a pregelatinization method. . Products using this manufacturing method are said to provide a product with a distinctive and unique texture. The larger the amount of flour used for the type of hot water relative to the total flour used for the dough, the more aggressive texture unique to the type of hot water can be obtained. However, in the case of hot water, it is inevitable that gluten in flour is denatured by hot water. For this reason, the caving phenomenon that the bread is crushed after baking tends to occur.

[0003]

Therefore, in the present invention,
It is an object of the present invention to provide a method for producing breads having a firm texture and capable of obtaining a good baked state.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, have completed the following invention. That is, the present invention provides a step of preparing an intermediate dough by adding hot water to the flour and kneading the same, and a step of storing the dough containing the intermediate dough in a range of -5 ° C to 15 ° C for 2 hours or more. And a method for producing bread comprising the following. In addition, the present invention provides a step of preparing an intermediate dough by adding hot water to the flour and kneading the same, a step of storing the intermediate dough in a range of −5 ° C. to 15 ° C. for 2 hours or more, A step of adding flour to the intermediate dough and kneading the mixed dough. The present invention also provides a step of preparing an intermediate dough by adding hot water to the flour and kneading the same, and a step of storing bread dough containing the intermediate dough in a range of -5 ° C to 15 ° C for 2 hours or more, And a method for producing dough comprising: In the present specification, the breads include breads obtained by heating dough obtained using flour and water, such as breads such as white bread and sweet buns, as well as donuts and steamed breads.

[0005]

Embodiments of the present invention will be described below in detail. (Intermediate dough preparing step) In the present invention, hot water is added to flour and kneaded to prepare an intermediate dough. The amount of flour used for forming the intermediate dough is not particularly limited. The preferred amount of the flour to be used is 10 parts by weight or more and 30 parts by weight or less based on 100 parts by weight of the total flour required for the final bread dough formation. Within this range, when the intermediate dough is transferred to the preservation step as it is, it is easily achieved that the gluten denaturation is suppressed while maintaining the effect of the hot water. If the amount of flour exceeds 30 parts by weight, the amount of gluten denaturation increases, so that it becomes difficult to obtain a good bread baking state. If the amount of flour is less than 10 parts by weight, it is difficult to obtain the effect of improving the texture. In this case, the upper limit of the amount of flour for the intermediate dough is preferably less than 30 parts by weight, more preferably 25 parts by weight or less, and further preferably 20 parts by weight or less. Further, the lower limit of the amount of flour for the intermediate dough is preferably at least 10 parts by weight, more preferably at least 15 parts by weight, and even more preferably at least 20 parts by weight. The preferred amount of flour for the intermediate dough is 20 parts by weight.

(Hot water) To prepare the intermediate dough, hot water is added to the flour for the intermediate dough and kneaded. The amount of hot water is preferably 80 to 100 parts by weight of flour.
To 120 parts by weight, more preferably 90 to 110 parts by weight.
Parts by weight. Here, the hot water refers to water having a temperature of 70 ° C. or higher. Preferably it is 80 to 95 degreeC, More preferably, it is 85 to 90 degreeC. If the temperature is lower than 80 ° C., the heat change of the dough is small and it is difficult to obtain the effect as a hot water type. If the temperature exceeds 95 ° C., the heat change of the dough becomes large and the effect of adjusting the hot water type is hardly obtained.

[0007] In preparing the intermediate dough, it is preferable that the dough temperature be 50 to 70 ° C. Within this temperature range, the hot water preparation effect is high. The dough temperature is
The temperature inside the dough. Usually, it is the temperature of the part from the center of the dough. Specifically, it is a temperature (kneading temperature) adjusted as a dough temperature during kneading. More preferably, it is 55 to 68 ° C. When hot water is added, other materials such as sugar, salt, and powdered milk can be added. The effect of the preparation of the intermediate dough is more remarkable when the intermediate dough is stored as it is, but bread dough mixed with wheat flour or other bread dough components can be further stored in the intermediate dough. Whether to store the obtained intermediate dough as it is, or to store it after mixing other ingredients with the intermediate dough to make bread dough,
You can choose as needed. For example, the material can be further added to the intermediate dough to obtain the dough after the main kneading process in the direct kneading method, and then the process can be shifted to the storage process. In addition, after the other material is added to the intermediate dough to obtain the dough after the main kneading step in the medium seed method, the process can be shifted to the storage step. Further, in the sponge method, another material can be added to the intermediate dough to make the sponge dough, and then the process can be shifted to the storage step.

(Preservation step) Next, the obtained intermediate dough alone or the bread dough containing the intermediate dough is stored at -5 ° C or higher for 1
Store at a temperature of 5 ° C or less for 2 hours or more. When the storage temperature is within this range, a good texture can be easily obtained even if the amount of hot water is relatively small. By storing the intermediate dough in this storage temperature range, the dough temperature becomes -5 ° C or more and 15 ° C.
You can save it below. The storage time is 2 hours or more and can be adjusted in a range in which the texture after baking is good, and is not particularly limited, but is preferably 15 hours or more and 72 hours or less. In this range, a good texture and a dough state are easily obtained. If the time is less than 15 hours, the texture is often not obtained, and if the time exceeds 72 hours, water separation occurs. More preferably, it is 36 hours or more and 48 hours or less. By such a preservation step, the intermediate dough prepared by adding hot water and kneading is a dough that retains a good hydration / ripening state as well as characteristics of the hot water type. By adding materials such as flour to the intermediate dough in the next step, a good hydration state and an aged state can be imparted to the whole bread dough before baking.

[0009] The dough after predetermined storage is kneaded with the remaining amount of flour, if necessary. In addition to flour, water,
Yeast added, other, yeast food, sugar,
A material selected from materials such as butter, margarine, shortening, and salt is added. Kneading is under normal conditions,
That is, the mixing is performed according to the mixing conditions and the kneading temperature. The present method can be applied to a conventionally known baking method such as a medium seed method, a direct kneading method, and other dough preparation methods for confectionery and the like. When applying to the sponge method, sponge dough may be prepared separately from the intermediate dough, and the sponge dough and remaining ingredients such as flour may be added to the preserved intermediate dough for final kneading. preferable.
When applied to the direct kneading method, after preparing and storing the intermediate dough, the remaining amount of materials such as flour is added and the main dough is kneaded.

After the final bread dough is obtained, it is heated (baked, fried, steamed) through the usual processes (fermentation (floor, bench, proofer), division, rounding, etc.). In the method of the present invention, it is particularly preferable to use heating by firing. According to this manufacturing method, since the hot water type is stored and aged at a low temperature, the drawbacks in the hot water type method are avoided, and when the bread dough obtained using this intermediate dough is baked, a good texture is maintained while maintaining the unique texture. A firing state is obtained. Particularly, an intermediate dough is prepared by adding hot water to 10 to 30 parts by weight of 100 parts by weight of flour necessary for dough formation, and when stored as it is, the effect of suppressing gluten denaturation is high. For storage at -5 ° C or more and 15 ° C or less, bread dough containing sufficient bound water is formed. As a result, a good baking state can be obtained with a very clean texture.

According to the present method, unlike the conventional hot water method, the combination of preserving the hot water at a low temperature makes it possible for the first time to compensate for the drawbacks of the hot water method and to obtain a unique texture and a good baking state. It is possible to obtain. According to the present method, bread dough with good hydration can be obtained by kneading using hot water and subsequent storage. As a result, it is possible to obtain breads having a firm texture and a good water retention state. In addition, according to the present method, it is possible to reduce the ratio of the flour for forming the intermediate dough to a certain ratio of the whole flour to be used. It can be applied to law and can be easily applied to mass production. Further, the provision of the storage step allows the production time to be easily adjusted.

The following embodiment can be adopted based on the above-described embodiment of the present invention. (1) A step of adding hot water to 10 to 30 parts by weight of flour with respect to 100 parts by weight of flour necessary for formation of dough, adding hot water and kneading the mixture to prepare an intermediate dough;
A method for producing bread comprising a step of storing at 5 ° C. or more and 15 ° C. or less, and a step of adding and kneading flour to the stored intermediate dough. (2) Hot water is added to the flour and kneaded, and the dough temperature is 50
A step of preparing an intermediate dough of not less than 70 ° C. or less, a step of storing the intermediate dough in a range of not less than −5 ° C. and not more than 15 ° C. for 2 hours or more, A method for producing breads comprising: (3) a step of adding hot water to the flour and kneading to prepare an intermediate dough; a step of storing the intermediate dough in a range of -5 ° C to 15 ° C for 15 hours to 72 hours; Adding flour to the dough and kneading the dough. (4) The method for producing breads according to the above (1), wherein the storage is performed for 15 hours or more and 72 hours or less. (5) The method for producing bread according to (1) or (3), wherein the dough temperature of the intermediate dough during preparation is 50 ° C or more and 70 ° C or less. (6) a step of adding 80 to 120 parts by weight of hot water to 100 parts by weight of flour and kneading to prepare an intermediate dough; and a step of storing the intermediate dough in a range of -5 ° C or more and 15 ° C or less. A method for producing dough comprising: (7) Hot water is added to the flour and kneaded, and the dough temperature is 50 ° C.
A step of preparing an intermediate dough at a temperature of not less than 70 ° C and a method of producing dough, wherein the intermediate dough is stored at a temperature of not less than -5 ° C and not more than 15 ° C for not less than 2 hours. (8) A process for preparing an intermediate dough by adding hot water to the flour and kneading the same, and a method for producing a dough for storing the intermediate dough in a range of -5 ° C to 15 ° C for 15 hours to 72 hours. (9) The method for producing bread dough according to (6), wherein the storage is performed for 15 hours or more and 72 hours or less. (10) The dough temperature of the intermediate dough during preparation is 50 ° C. or more and 7
The method for producing bread dough according to the above (6) or (8), wherein the temperature is 0 ° C. or lower.

[0013]

According to the present invention, it is possible to obtain a bread having a dry texture and a good baked state.

[0014]

The present invention will be described below with reference to specific examples.
However, the present invention is not limited to the following specific examples.

(Example 1) In this example, bread is manufactured by applying the method of the present invention to the straight method. The intermediate dough preparation step, storage step, main kneading step, fermentation step, and baking step were performed as follows.

(Intermediate dough preparation step) The dough was blended and mixed according to a conventional method as shown below. In the mixing, the low speed is 90 rpm, and the medium speed is 180 rpm
m, high speed means 270 rpm. The same applies to the following examples and comparative examples. 2000g flour with dough (10 flour for dough formation)
20 parts by weight per 0 parts by weight) Skim milk powder 200 g Hot water (95 ° C) 2000 g Mixing Low speed 3 minutes, Medium speed 2 minutes Kneading temperature 65 ° C (storage process) Then, the obtained intermediate dough is -5 ° C. For 36 hours.

(Main kneading step) Using the intermediate dough after storage,
The compounding and mixing were performed as shown below based on a conventional method. Dough mix 8000 g sugar 500 g yeast 300 g yeast food 10 g margarine 500 g salt 200 g water 5000 g intermediate dough The total amount obtained in this example Mixing low speed 4 minutes, medium speed 8 minutes, ↓, low speed 3 minutes, medium speed 5 minutes (↓ ,
It is time to introduce margarine. Kneading temperature 27 ° C. (fermentation and baking step) Then, fermentation and baking were carried out by a conventional method under the following conditions to obtain bread. Floor time 60 minutes Bench time 15 minutes Wheeler 60 minutes Firing 200 ° C / 200 ° C (upper / lower temperature, 45 minutes)

(Comparative Example 1) In this example, bread is manufactured by applying the conventional hot water method to the straight method. The intermediate dough preparation step, storage step, main kneading step, fermentation step, and baking step were performed as follows.

(Intermediate Dough Preparation Step) Dough was mixed and mixed according to a conventional method as shown below. Dough blended flour 6000g (10 flours for dough formation)
(60 parts by weight with respect to 0 parts by weight) Skim milk powder 200 g Hot water (95 ° C) 2000 g Mixing Low speed 4 minutes, Medium speed 1 minute Kneading temperature 65 ° C The obtained intermediate dough is placed in a cold storage at -5 ° C for 2 hours. Cool.

(Main kneading step) Using the intermediate dough, compounding and mixing were carried out according to a conventional method as shown below. Dough mix Flour 4000g Sugar 500g Yeast 300g Yeast food 10g Margarine 500g Salt 200g Water 5000g Intermediate dough Total amount obtained in this comparative example Mixing Low speed 5 minutes, Medium speed 9 minutes, ↓, Low speed 2 minutes, Medium speed 5 minutes (↓ ,
It is time to introduce margarine. Kneading temperature 27 ° C. (fermentation and baking step) Then, fermentation and baking were carried out by a conventional method under the following conditions to obtain bread. Floor time 60 minutes Bench time 15 minutes Wheeler 60 minutes Firing 200 ° C / 200 ° C (upper / lower temperature, 45 minutes)

(Example 2) In this example, bread is manufactured by applying the method of the present invention to the medium seed method. The intermediate dough preparation step, storage step, sponge step, main kneading step, fermentation step, and baking step were performed as follows.

(Intermediate dough preparation step) The dough was blended and mixed according to a conventional method as shown below. 2000g flour with dough (10 flour for dough formation)
20 parts by weight for 0 parts by weight) Sugar 200g Skim milk powder 200g Hot water (95 ° C) 2000g Mixing Low speed 3 minutes, Medium speed 2 minutes Kneading temperature 65 ° C (storage process) Then, the obtained intermediate dough is It was stored for 24 hours in a cool box at 5 ° C.

(Intermediate seeding step) The mixing and mixing of the intermediate seeds and the fermentation of the intermediate seeds were carried out according to a conventional method as follows. Dough mix Flour 7000g Yeast 300g Yeast food 10g Water 3500g Mixing Low speed 2, Medium speed 2 minutes Kneading temperature 24 ° C Medium seed fermentation 27 ° C, 4 hours

(Main kneading step) Using the seeds and the intermediate dough after storage, compounding and mixing were carried out according to a conventional method as shown below. Dough blending Flour 1000g Sugar 300g Salt 200g Margarine 500g Water 5000g Intermediate dough Total amount obtained in this example Medium species Total amount obtained in this example Mixing Low speed 2 minutes, Medium speed 4 minutes, ↓, Low speed 2 minutes, Medium speed 5 minutes (↓
It is time to introduce margarine. Kneading temperature 27 ° C. (fermentation and baking step) Then, fermentation and baking were carried out by a conventional method under the following conditions to obtain bread. Floor time 20 minutes Bench time 15 minutes Wheeler 60 minutes Firing 200 ° C / 200 ° C (upper / lower temperature, 35 minutes)

(Comparative Example 2) This example is an example in which loaf of bread was manufactured by the medium seed method. Medium seed process, main kneading process, fermentation process,
The firing process was performed as follows.

(Intermediate seeding process) The mixing and mixing of the intermediate seeds and the fermentation of the intermediate seeds were carried out according to a conventional method as follows. Dough blending Flour 7000g Yeast 300g Yeast food 10g Water 4000g Mixing Low speed 2, Medium speed 2 minutes Kneading temperature 24 ° C Medium seed fermentation 27 ° C, 4 hours

(Main kneading step) Using the seeds, compounding and mixing were carried out according to a conventional method as shown below. Dough mix Flour 3000g Sugar 500g Margarine 500g Nonfat dry milk 200g Salt 200g Water 5000g Medium Seed Total amount obtained in this comparative example Mixing Low speed 4 minutes, Medium speed 2 minutes, Low speed 3 minutes, Medium speed 6 minutes (↓
It is time to introduce margarine. Kneading temperature 27 ° C. (fermentation and baking step) Then, fermentation and baking were carried out by a conventional method under the following conditions to obtain bread. Floor time 20 minutes Bench time 15 minutes Wheeler 60 minutes Firing 200 ° C / 200 ° C (upper / lower temperature, 35 minutes)

(Test Example: Quality Evaluation) Table 1 shows the results of tests on the quality and taste of the square bread obtained in Example 1 and Comparative Example 1. The internal phase was visually observed. The caving rate was determined as follows. Caving rate (%) = ((V1−V2) / V1) × 100 where V1: Volume of product immediately after firing V2: Volume of product after firing for 24 hours In addition, palatability was determined by 20 skilled panelists. The test was performed by selecting one of those having good taste, aroma and texture.

[0029]

[Table 1] As shown in this table, the bread of Example 1 had a small caving ratio, a good internal phase, and had good palatability. In particular, regarding the texture, all the panelists had a firm texture.

Table 2 shows the results of tests on the quality and taste of the square bread obtained from Example 2 and Comparative Example 2. The internal phase was visually observed. In addition, the palatability was implemented by 20 skilled panelists,
The test was performed by selecting one of those having good taste, aroma and texture.

[0031]

[Table 2] As shown in this table, the bread of Example 2 had a good internal phase, and also had good palatability, particularly, richness, moistness, and aroma. Such dustiness and moistness means that the water retention in the intermediate fabric is maintained as it is even after firing.

As described above, according to the present example, it was found that the caving after baking, the appearance, and the texture were superior to those of the conventional method for producing bread.

Claims (3)

[Claims] A step of adding hot water to the flour and kneading the mixture to prepare an intermediate dough; and a step of storing bread dough containing the intermediate dough at a temperature of -5 ° C to 15 ° C for 2 hours or more. A method for producing breads comprising: 2. A step of adding hot water to the flour and kneading the mixture to prepare an intermediate dough;
A method for producing breads, comprising: a step of storing for 2 hours or more in a temperature range of not more than 0 ° C .; and a step of adding and mixing flour to an intermediate dough after storage. 3. A step of preparing an intermediate dough by adding hot water to the flour and kneading the same, and a step of storing the dough containing the intermediate dough in a range of -5 ° C. to 15 ° C. for 2 hours or more. A method for producing dough comprising: