GB2191929A

GB2191929A - Process for making sour-and-hot-bread

Info

Publication number: GB2191929A
Application number: GB08619729A
Authority: GB
Inventors: Tien-Lai Shih
Original assignee: SHIH TIEN LAI
Current assignee: SHIH TIEN LAI
Priority date: 1986-06-24
Filing date: 1986-08-13
Publication date: 1987-12-31
Anticipated expiration: 2006-08-13
Also published as: GB2191929B; GB8619729D0

Abstract

A process for making sour-and-hot bread, in which a proper amount of raw onion paste is added to the mixture of strong flour and fresh yeast. The mixture, or dough, is allowed to ferment; and sour-and-hot additives, such as chilli and pepper, are added to the fermented dough which is further mixed and fermented before baking. The raw onion paste contains onion pectin which protects the activity of yeast from being inhibited by the sour-and-hot additives, so as to ensure the spongy quality of the bread while the bread gives a sour-and-hot taste.

Description

SPECIFICATION Process for making sour-and-hot bread This inventiorllrelategto-a processformaking a sour-and-hot bread, moreprticu'l'arlvto a process for making a bread that contains sour-and-hot additives.

It is to be understood that in this description the term "hot" means a stimulating taste of edible substances such as pepper, ratherthan an elevated temperature.

According to Daiziro Karise in his Process for Bread (Numata Shoten,Tokyo, 1964), most primitive breads merely involved the baking of ground wheat. The first additive yeast, was added to thewheatflourabout 3,000 B.C.; various other additives have since been used to improve the texture and taste of bread. These additives have, unfortunately, been limited to those which do not inhibit the activity of yeast; such additives include oil, fat, improver, dairy products, eggs, vegetables, and fruits etc.. Sour-and-hot additives, however, tend to inhibit the action of the yeast, and have consequently only been applied on the dough after a final fermentating before the dough is baked, or on to the surface ofthe bread afterthe dough has been baked to become a completed bread.

The inventor, engaged in the processing of bread for 55 years, has found that the onion pectin contained in raw onion is able to strengthen the activity of yeast, If an appropriate amount of raw onion paste is used, sour-and-hot additives may then be added to the dough before fermentation without inhibiting the activity of yeast, thus assuring the taste and texture of the bread to be significantly enhanced.

Accordingly, the object of the present invention is to provide a process whereby sour-and-hot additives can be added to the dough while in the process of mixing without deteriorating the spongy quality of the bread.

Particularly, the present invention relates to a process for making bread in which strong wheatflour, fresh yeast, salt, sugar, and water in proper weight ratio are mixed to form a uniform primary dough (sometimes called an intermedium dough), into which primary dough a proper amount of raw onion paste is mixed before a first fermentation at room temperature; to which primary dough proper amounts of strong wheatflour, water, oil, fat, seasonings, sour- and-hot additives are added and mixed to form a uniform secondary dough (sometimes called a whole dough) before a second fermentation at a temperature of 27 -28 C; which secondary dough is then cut and shaped before a third fermentation at a temperature of 37 C; which dough is then baked at a temperature of 200"C.

The special character of this bread is that an adequate amount of raw onion paste is mixed into the primary dough before a first fermentation, and that sour-andvhotadditives aretben mixed into the secon dary dowgtn before a second::fe rrnentetion The' caw, onion. paste contaifling' onion pectin usually becomes getattcouswh..ile staadin at room temperature, and is able to strengthen the activity ofthe yeast The preferred amount of raw onion paste to be added to the primary dough is 5to 20% by weight based on the total amount of the strong wheatflour contained in the secondary dough. The sour-and-hot additives may include vinegar, chili powder, pepper powder, chili oil, or mustard, or selected combination thereof. The amount of sour-and-hot additives being added to the secondary dough may be 0.08 to 1.0% by weight of that stated above.

Thefollowing example is intended to illustrate the present invention in further detail, but should not be construed to limit the scope of the invention.

EXAMPLE Two pieces of whole raw onion were chopped into pieces and then ground to become a paste. In a stirring tankthe onion paste thus obtained was placed, followed by the addition of 4.2 Kg (70 wt. %) ofthe strong wheatflourwhich had passed through a 20 mesh-sieve; 0.15Kg (2.5 wt. % ) of fresh yeast, Kg (4wt. %) of castor sugar; 0.06 Kg (1 wt. %) of salt and 2.76Kg (46wt. %) of water; and then the mixture was mixed and stirred by a mixer at 50 rpm for 2 minutes and 90 rpm for a further 5 minutes to obtain a primary dough.The primary dough was left standing for 60 minutes to allow a first fermentation at room temperature. Succeedingly, 1.8Kg (30 wt. %) of strong wheat flour, 0.6Kg (10 wt. %) of dried turnip, 0.0048Kg (0.008 wt. %) of capsicum sauce,0.0048 (0.08 wt. %) of vinegar and 0.0048 Kg (0.08wt. %) of mustard powder,0.06 (1 wt. %) of scallion chip,0.03 (0.5 wt. %) of pepper powder, 0.03Kg (0.5 wt. %) of flavour essence and 0.6 Kg (10wt. %) of water were added thereto; and then the mixture was stirred at 50 rpm for 3 minutes and 90 rpm for a further 3 minutes, followed by the addition of 0.24 Kg (4wt. %) of margarine, and again mixed at 50 rpm for 1 minute and 90 rpm for further 3 minutes to obtain a secondary dough. The secondary dough was then allowed a second fermentation at 28 C for 30 minutes. Thereafter, the resulting dough was divided into slices (each slice being 0.3 Kg and 17cm in length, 10cm in width, and 2 cm in height) before being placed into aluminium foil dishes (18 cm in length, cm in width, and 3 cm in height).The dough and dishes were then placed in a water bath for a third fermentation at approximately 37'Cfor 60 minutes, to allow the dough to expand into a loaf which was 18 cm in length, cm in width, and 5.5 cm in height. Egg paste and cheese were then applied to the loaf of dough and then the loaf was placed in an ovenforbaking at 200 C for 25 minutes.

Finally, a loaf of baked bread which was 18 cm in length, cm in width, and 7 cm in heightwas obtained. The bread tasted sour-and-hot and was also as spongy as ordinary bread.

1. A process for making bread, comprising the steps of: mixing flour, yeast, onion pectin and water in proper proportion to form a primary dough; allowing said primary dough to ferment; adding sour-and-hot additives to said primary dough after fermentation to become a secondary dough; allowing said second dough to ferment; separating said secondary dough afterfermentation; allowing said separate secondary doughtoferment; and baking said secondary dough afterfermentation.

2. A process according to Claim 1 wherein salt and sugar are mixed into the primary dough.

3. The process according to Claim 1 or Claim 2

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Process for making sour-and-hot bread This inventiorllrelategto-a processformaking a sour-and-hot bread, moreprticu'l'arlvto a process for making a bread that contains sour-and-hot additives. It is to be understood that in this description the term "hot" means a stimulating taste of edible substances such as pepper, ratherthan an elevated temperature. According to Daiziro Karise in his Process for Bread (Numata Shoten,Tokyo, 1964), most primitive breads merely involved the baking of ground wheat. The first additive yeast, was added to thewheatflourabout 3,000 B.C.; various other additives have since been used to improve the texture and taste of bread. These additives have, unfortunately, been limited to those which do not inhibit the activity of yeast; such additives include oil, fat, improver, dairy products, eggs, vegetables, and fruits etc.. Sour-and-hot additives, however, tend to inhibit the action of the yeast, and have consequently only been applied on the dough after a final fermentating before the dough is baked, or on to the surface ofthe bread afterthe dough has been baked to become a completed bread. The inventor, engaged in the processing of bread for 55 years, has found that the onion pectin contained in raw onion is able to strengthen the activity of yeast, If an appropriate amount of raw onion paste is used, sour-and-hot additives may then be added to the dough before fermentation without inhibiting the activity of yeast, thus assuring the taste and texture of the bread to be significantly enhanced. Accordingly, the object of the present invention is to provide a process whereby sour-and-hot additives can be added to the dough while in the process of mixing without deteriorating the spongy quality of the bread. Particularly, the present invention relates to a process for making bread in which strong wheatflour, fresh yeast, salt, sugar, and water in proper weight ratio are mixed to form a uniform primary dough (sometimes called an intermedium dough), into which primary dough a proper amount of raw onion paste is mixed before a first fermentation at room temperature; to which primary dough proper amounts of strong wheatflour, water, oil, fat, seasonings, sour- and-hot additives are added and mixed to form a uniform secondary dough (sometimes called a whole dough) before a second fermentation at a temperature of 27 -28 C; which secondary dough is then cut and shaped before a third fermentation at a temperature of 37 C; which dough is then baked at a temperature of 200"C. The special character of this bread is that an adequate amount of raw onion paste is mixed into the primary dough before a first fermentation, and that sour-andvhotadditives aretben mixed into the secon dary dowgtn before a second::fe rrnentetion The' caw, onion. paste contaifling' onion pectin usually becomes getattcouswh..ile staadin at room temperature, and is able to strengthen the activity ofthe yeast The preferred amount of raw onion paste to be added to the primary dough is 5to 20% by weight based on the total amount of the strong wheatflour contained in the secondary dough. The sour-and-hot additives may include vinegar, chili powder, pepper powder, chili oil, or mustard, or selected combination thereof. The amount of sour-and-hot additives being added to the secondary dough may be 0.08 to 1.0% by weight of that stated above. Thefollowing example is intended to illustrate the present invention in further detail, but should not be construed to limit the scope of the invention. EXAMPLE Two pieces of whole raw onion were chopped into pieces and then ground to become a paste. In a stirring tankthe onion paste thus obtained was placed, followed by the addition of 4.2 Kg (70 wt. %) ofthe strong wheatflourwhich had passed through a 20 mesh-sieve; 0.15Kg (2.5 wt. % ) of fresh yeast, Kg (4wt. %) of castor sugar; 0.06 Kg (1 wt. %) of salt and 2.76Kg (46wt. %) of water; and then the mixture was mixed and stirred by a mixer at 50 rpm for 2 minutes and 90 rpm for a further 5 minutes to obtain a primary dough.The primary dough was left standing for 60 minutes to allow a first fermentation at room temperature. Succeedingly, 1.8Kg (30 wt. %) of strong wheat flour, 0.6Kg (10 wt. %) of dried turnip, 0.0048Kg (0.008 wt. %) of capsicum sauce,0.0048 (0.08 wt. %) of vinegar and 0.0048 Kg (0.08wt. %) of mustard powder,0.06 (1 wt. %) of scallion chip,0.03 (0.5 wt. %) of pepper powder, 0.03Kg (0.5 wt. %) of flavour essence and 0.6 Kg (10wt. %) of water were added thereto; and then the mixture was stirred at 50 rpm for 3 minutes and 90 rpm for a further 3 minutes, followed by the addition of 0.24 Kg (4wt. %) of margarine, and again mixed at 50 rpm for 1 minute and 90 rpm for further 3 minutes to obtain a secondary dough. The secondary dough was then allowed a second fermentation at 28 C for 30 minutes. Thereafter, the resulting dough was divided into slices (each slice being 0.3 Kg and 17cm in length, 10cm in width, and 2 cm in height) before being placed into aluminium foil dishes (18 cm in length, cm in width, and 3 cm in height).The dough and dishes were then placed in a water bath for a third fermentation at approximately 37'Cfor 60 minutes, to allow the dough to expand into a loaf which was 18 cm in length, cm in width, and 5.5 cm in height. Egg paste and cheese were then applied to the loaf of dough and then the loaf was placed in an ovenforbaking at 200 C for 25 minutes. Finally, a loaf of baked bread which was 18 cm in length, cm in width, and 7 cm in heightwas obtained. The bread tasted sour-and-hot and was also as spongy as ordinary bread. CLAIMS

3. The process according to Claim 1 or Claim 2 wherein said sour-and-hot additives include vinegar, chiii powder, pepper powder, chili oil, mustard or a selected combination thereof.

4. A process as claimed in any of the preceding claims wherein the onion pectin is contained in raw onion paste.

5. Adough mixfora bread containing a primary fermented dough offlour, yeast, water and onion pectin and hot-and-souradditives.

6. Process substantially as described in the Example.

7. Bread prepared by processes as claimed in Claims 1 to 4 or claim 6.