FR2944187A1 - Bread making method, involves mixing hot paste and sponge dough with corn flour, salt, butter, dried yeast, dried milk, sugar, egg and water, placing molded paste in bread pan to ferment paste, and heating fermented paste - Google Patents

Abstract

The method involves mixing hot paste and sponge dough with corn flour, salt, butter, dried yeast, dried milk, sugar, egg and water, and dividing the hot paste into equal size pieces. The divided paste is rolled and maturated during predetermined time period. The resulting paste is molded to adapt a bread pan. The molded paste is placed in the bread pan to ferment the paste, and the fermented paste is heated.

Description

The present invention relates to bread, and more particularly to a baking process using hot dough and leavened yeast. In general, white breads are box-shaped breads, and can be categorized into English breads made in the form of a mountain by leaving their top to rise, and into American breads having a flat top, made by baking dough placed in a bread pan with a closed lid. The breads can also be classified into lean breads, to which small amounts of sugar, milk or oil are added, and into 1 rich breads, to which large quantities of sugar, milk and oil are added. Lean breads are used to prepare toast, and rich breads are used to make sandwiches, and are also called American breads. A conventional breadmaking process comprises the following steps: 1. Mix a portion of the raw materials to form a dough and allow the dough to ferment at 27 ° C for 4 hours; 2. Add the remaining portion of raw materials to the fermented dough to mix; 3. Leave the resulting paste at room temperature for 20 minutes, divide the resulting dough for the size of a bread pan, and roll the dough divided; 4. Leave the rolled dough at room temperature for 20 to 30 minutes and mold the resulting dough to marry the bread pan; 5. Place the molded dough in the bread pan and let it ferment at 30 to 40 ° C for 50 to 60 minutes; and 6. Bake the fermented dough. However, the bread made by the conventional method has certain problems, in that the activity and fermentability of the yeast deteriorate, which alters the flavor, texture and softness, and accelerates the aging process by which the airy bread becomes hard and stiff. The present invention relates to a bread making method which makes it possible to increase the yeast's activity and fermentation power to improve the taste, flavor and texture of the bread.

The present invention also relates to a bread-making process which makes it possible to slow down the aging process in order to increase the shelf life and to maintain good quality for a long time.

In one aspect, the present invention provides a bread making method comprising: a hot dough preparation operation in which hot dough is formed by heating a mixture of milk and salt in which a mixture of 48% to 50% milk and 1% to 2% salt is heated to 95 ° C, adding from 48% to 50% wheat flour to the heated mixture, aerating the resulting mixture, and bringing the resulting mixture to a low temperature maturation; a leavening-yeast preparation operation in which yeast leaven is formed by mixing wheat flour, dried yeast, food yeast, bread-improving agent, salt and water, and letting the mixture ferment a pasta-mixing operation in which dough is formed by mixing the hot dough and yeast-leaven with wheat flour, salt, butter, dried yeast, powdered milk, sugar, eggs and water, and kneading the mixture; a division operation in which the dough is divided into pieces of equal size; a ripening operation in which the divided dough is rolled and matured for a predetermined period of time; a molding operation in which the resulting dough is molded to fit a bread pan; a fermentation operation in which the molded dough is placed in the bread pan to ferment there; and a cooking operation in which the fermented dough is heated.

The foregoing objects, features, and advantages of the present invention, and others, will become apparent from the following detailed description taken in conjunction with the accompanying drawing, in which: Figure 1 is a block diagram illustrating a method of baking according to an exemplary embodiment of the present invention. Hereinafter, an exemplary embodiment of the present invention will be described in detail with reference to the accompanying drawings. In the following description, if it is believed that the description of certain well-known functions or components would interfere with the clarity and conciseness of the description of the invention, these well-known functions or components are not described.

Fig. 1 is a block diagram illustrating a breadmaking method according to an exemplary embodiment of the present invention. As shown in Fig. 1, a breadmaking method according to an exemplary embodiment of the present invention comprises a hot dough preparation operation (S100) as a first operation, a leavening-yeast preparation operation (S200) as a second operation. , and a pasta mixing operation (S310), a dividing operation (S320), a ripening operation (S330), a molding operation (S340), a fermentation operation (S350) and a cooking operation (S360) ) as the third operation. 1. First operation In the hot dough preparation operation (S100), hot dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and maturing the mixture at a low temperature. The hot dough preparation operation (S100) is carried out to aerate part of the hot paste to be aged at low temperature where the aging process is accelerated, and to mix the aerated dough with another dough, thus slowing down the aging process. The hot dough preparation operation (S100) is based on the principle that when once-already-aged dough has to be aerated again, the aeration takes place at a high temperature of about 120 ° C. . The hot dough preparation operation (S100) comprises a milk / salt heating step (S110) in which a mixture of milk and salt is heated to 95 ° C, a step of adding wheat flour (S120). ) in which wheat flour is added to the heated mixture, an aeration step (S130) in which the resulting mixture is aerated and kneaded, and a low temperature maturation step (S140) in which the aerated mixture is set maturing in a refrigerator at low temperature for more than 12 hours. The milk / salt heating step (S110) comprises a first heating step in which the mixture of milk and salt is heated at 60 ° C for 30 minutes to increase the flavor of the milk and a second heating step in which the resulting mixture is again heated to 95 ° C. It is preferred that the temperature of the hot paste after the aeration step (S130) be maintained between 60 and 65 ° C.

Although the mixing ratio of wheat flour, salt and milk in the hot dough preparation process (S100) may vary according to the embodiment, it is preferred that the mixing ratio of wheat flour, salt and the milk is maintained at 20: 0.2: 20. 2. Second operation The yeast-leavening (S200) preparation operation is carried out to form leavening yeast by mixing wheat flour, dried yeast, food yeast, breadmaking agent, salt and water, and allowing the mixture to ferment. Yeast leaven formed in the leavening-yeast preparation operation (S200) is mixed with a dough together with the hot dough formed in the hot dough preparation operation (S100) so as to slow down the production process. aging and increase the activity and fermentation power of the yeast. The yeast-leavening (S200) preparation operation comprises a leavening-yeast (S210) mixing step in which wheat flour, dried yeast, yeast, baking enhancement salt and water are mixed, and a yeast-leaven fermentation step (S220) in which the mixture ferments at about 17 ° C for about 12 hours. 3. Third Operation In the pasta blending operation (S310), the hot dough and the yeast leaven prepared in the operations described above are mixed with wheat flour, salt, butter, butter dried yeast, milk powder, sugar, eggs and water to form a paste. It is preferred that the temperature of the dough after the pasta blending operation (S310) be maintained at 27-28 ° C. In the pasta blending operation (S310), the blend is alternately kneaded at low and high speed, processed butter is added to the resulting mixture, and the resulting mixture is alternately alternately kneaded at low and high speed. In the pasta blending operation (S310) according to the embodiment of the present invention, the hot dough and yeast leaven, which has been aged in the hot dough preparation operation (S100) and the leavening-yeast preparation operation (S200) is mixed with the dough formed in the pasta-blending operation (S310) so as to slow down the aging process of the dough.

The division operation (S320) is carried out to divide the mixed dough into pieces of equal size depending on the dimensions of a bread pan. A preliminary ripening period can be scheduled just before the splitting operation (S320).

In the ripening operation (S330), the divided dough is rolled and matured for a predetermined period of time. It is preferred that the ripening operation (S330) is carried out for about 20 to 25 minutes. The molding operation (S340) is carried out to mold the resulting dough so that it marries the bread pan. It is desirable to allow the dough to deflate prior to the molding operation (S340). In the fermentation operation (S350), the molded dough is placed in the bread pan to ferment. The fermentation operation (S350) can be carried out at a temperature of 35 to 38 ° C and a relative humidity of 85 to 90% for 50 to 60 minutes. The cooking operation (S360) is carried out to heat the fermented and molded dough. It is preferred that the cooking operation (S360) be carried out in an oven in which the temperatures of the upper and lower heating elements can be controlled independently. The cooking operation (S360) can be carried out with the heating element greater than 170 ° C and the heating element lower than 210 ° C for about 35 to 40 minutes. Embodiment A mixture of milk and salt was heated at 60 ° C for 30 minutes, and again heated to 95 ° C. Then, wheat flour was added to the heated mixture to aerate it, then kneaded to form a hot paste. During kneading, the temperature was maintained between 60 and 65 ° C. Then, the hot dough was matured in a refrigerator at a low temperature for more than 12 hours. At this time, the mixing ratio of wheat flour, salt and milk was maintained at 20: 0.2: 20. Separately from the hot dough, wheat flour, dried yeast, food yeast, a bread-making enhancer, salt and water were mixed in a mixing ratio of 70: 0.6: 0.03: 0.5: 0.2: 46 and at a 18-19 ° C, then fermented in a fermentation chamber at 17 ° C for 12 hours to thereby form yeast leaven.

Then, the hot dough and yeast-leaven thus formed were added to a mixture of wheat flour, salt, butter, dried yeast, powdered milk, sugar, eggs and water, and alternately kneaded at low speed (30 rpm) and at high speed (60 rpm), thereby forming a paste. At this time, the mixing ratio of wheat flour, salt, butter, dried yeast, milk powder, sugar, eggs and water was maintained at 10: 2: 9: 0, 2: 3: 8: 5: 14. The dough temperature was maintained at 27-28 ° C, and the resulting dough was left at room temperature for 20-30 minutes. Then, the resulting dough was divided into pieces of equal size, and the divided dough was rolled, matured for 20 to 25 minutes, molded, and then placed in a bread pan. Subsequently, the dough in the bread pan was fermented at a temperature of 37 ° C and a relative humidity of 85 to 90% for 50 to 60 minutes. Then, the bread dough was baked and baked with the heater above 170 ° C and the heating element below 210 ° C for 35 minutes, thereby making the bread. As described above, according to the baking method of the present invention, since hot dough and yeast leaven already aged once are mixed with another dough, it is possible to increase the activity and the potency of the dough. fermentation of the yeast, which improves the taste, flavor and texture of the bread, and makes it soft. In addition, according to the baking method of the present invention, it is possible to slow the aging process to increase the shelf life and maintain good quality.

Although exemplary embodiments of the present invention have been described and illustrated, it will be understood that various modifications to the described embodiments, which may be apparent to those skilled in the art, can be applied without departing from the scope of the present invention. spirit and scope of the present invention as defined by the appended claims.

Claims (1)

REVENDICATIONS1. A bread making method, comprising: a hot dough preparation operation comprising a milk / salt heating step wherein a mixture of 48% to 50% milk and 1% to 2% salt is heated to 95 ° C; step of adding wheat flour in which 48 to 50% of wheat flour is added to the heated mixture, an aeration step in which the resulting mixture is aerated and kneaded, and a low temperature maturation step in which the Aerated mixture is matured at low temperature for more than 12 hours to form a paste; a leavening-yeast preparation operation comprising a leavening-yeast mixing step in which wheat flour, dried yeast, food yeast, bread-improving agent, salt and water are mixed together and a yeast-yeast fermentation step in which the yeast leaven ferments at about 17 ° C for 12 hours to form yeast leaven; a pasta-mixing operation in which the hot dough and yeast-leaven are mixed with wheat flour, salt, butter, dried yeast, powdered milk, sugar, eggs and egg yeast. water, and kneaded to form a paste; a division operation in which the dough is divided into pieces of equal size; a ripening operation in which the divided dough is rolled and matured for a predetermined period of time; a molding operation in which the resulting dough is molded to fit a bread pan; a fermentation operation in which the molded dough is placed in the bread pan to ferment there; and a cooking operation in which the fermented dough is heated.