JP2002253111A - Method for manufacturing bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing bread having a resilient texture and capable of stably obtaining bread having excellent swelling. SOLUTION: In the method for manufacturing bread by using an intermediate dough prepared by kneading wheat flour together with hot water added, gelatinized starch and/or gelatinized grain powder are compounded and kneaded during the main kneading process.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread having excellent appearance and texture.

[0002]

2. Description of the Related Art Bread is one of the indispensable food products in Japan, and breads of various flavors, appearances and textures are commercially available. Among them, various methods have been proposed for imparting a crisp texture to bread, since bread having a crisp texture can satisfy the tastes of Japanese people in particular. For example, a method of using pregelatinized tapioca starch as a main raw material (Japanese Patent Publication No. 1-26662), a method of blending waxy corn starch and pregelatinized starch (Japanese Patent Application Laid-Open No. 10-56946), a specific modified starch and pregelatinized starch Method of combining starch (Japanese Unexamined Patent Publication No. 10-29525)
No. 3), a method of blending a dextrin having a specific molecular weight (JP-A-11-28049), a method of blending waxy flour and a thickening polysaccharide (JP-A-10-113115), long-time fermentation at low temperature (Japanese Patent Application Laid-Open No. 2000-37157). However, these methods involve a large amount of components other than flour, and have disadvantages such as impairing the original flavor of bread and increasing costs.

[0003] On the other hand, conventionally, bread making by a hot water kneading method has been performed in order to obtain a solid texture. The hot water kneading method (or the hot water method, the pregelatinization method, and the glue-and-wheat method) is a method of making intermediate dough by adding hot water to flour as a seed dough (hot water seed).
Is a baking method. Products manufactured by the hot water kneading method
While the original flavor of bread is utilized, the more the mixture of hot water types, the better the texture of the product. However, the hot water kneading method has a drawback that gluten in flour undergoes thermal denaturation because hot water is used, and the bread swelling after baking deteriorates. Further, in the hot water kneading method, it is difficult to adjust the temperature of hot water at the time of manufacturing the hot water type, and it is difficult to maintain uniform quality of the hot water type, so that it is difficult to produce bread of uniform quality. In order to solve such a problem, there has been proposed a method of storing an intermediate dough prepared by a hot water kneading method at a low temperature for a long time (Japanese Patent Laid-Open No. 2000-262205).
Issue), this method improves the quality of bread, but requires a space for storing the intermediate dough at low temperature for a long time,
Since the time required for the entire process is greatly increased, the productivity is significantly reduced, and the cost is increased. As for the method of producing bread containing pregelatinized starch, a method of producing bread with improved softness (Japanese Patent Laid-Open No. 59-175845) and a method of adding a crosslinked pregelatinized starch having a specific degree of swelling ( Japanese Patent No. 2989039) are known, but none of them exhibit a clear texture as obtained by a hot water kneading method.

[0004]

DISCLOSURE OF THE INVENTION The present invention overcomes the above-mentioned problems in the production of breads and can stably supply breads having a firm texture and good swelling. It does not provide a manufacturing method.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to achieve the above object, and as a result, mixed pregelatinized starch and / or pregelatinized flour into the intermediate dough prepared by the hot water kneading method. As a result, the present inventors have found that bread having high quality and excellent quality can be produced, and the invention has been completed. In the present specification, 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. The dough referred to herein includes frozen dough.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, in a method for producing bread by a hot-kneading method, pre-gelatinized starch and / or pre-gelatinized flour are blended at the time of main-kneading, whereby: 2) Quality variation due to hot water kneading method, 3)
Bread that solves the problem of reduced flavor when a large amount of ingredients other than wheat flour is blended, and has an excellent appearance and texture that easily and easily has the original texture and moderate swelling of the hot water kneading method. Can be manufactured.

[0007] The method of preparing the intermediate dough in the present invention is not particularly limited, but when the resulting bread has a comprehensive feeling of dustiness and appearance (bread swelling) and flavor,
1) The amount of flour used is 5 to 15 parts by weight based on 100 parts by weight of the total flour required for the final dough formation.
2) The amount of hot water used is 80 to 120 parts by weight based on 100 parts of flour for the intermediate dough. Here, the hot water refers to water having a temperature of 70 ° C. or higher. Furthermore, the storage time of the intermediate fabric in the present invention is not particularly limited, and the process may proceed to the next mixing without storage after the preparation of the intermediate fabric, or may be stored for a long time. However, in consideration of productivity, it is desirable to shift to the next mixing at an intermediate fabric temperature of 40 ° C. or less. If the dough temperature is 40 ° C. or higher, it becomes difficult to control the kneading temperature for the next mixing.

At the time of the main kneading in the present invention, the amount of flour and pregelatinized starch and / or α of the intermediate dough, which is obtained by subtracting the flour used for the hot water seed, from the total flour required for the final dough formation. Add flour flour and knead. In addition, ingredients normally used for bread production, such as water, yeast, yeast food, sugar, salt, butter, margarine, and shortening, can be used as needed. The amount of the pregelatinized starch and / or the pregelatinized flour is not particularly limited, but the total flour amount required for the final dough formation is 100%.
The amount is preferably 0.5 to 15 parts by weight, and particularly preferably 1 to 8 parts by weight with respect to parts by weight. If the amount is less than 0.5 part by weight, the effect of the pregelatinized starch and / or the pregelatinized flour tends to be hardly exerted. If the amount is more than 15 parts by weight, the texture tends to be too dense and too heavy. The main kneading is performed under the same mixing conditions and kneading temperature as in ordinary bread production.

The bread manufacturing method of the present invention can be applied to a conventionally known bread making 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 dough method, sponge dough is prepared separately from the intermediate dough, and the sponge dough and materials such as the remaining amount of pregelatinized starch and / or pregelatinized flour and flour are added to the intermediate dough. It is preferred that the main kneading be performed. When applied to the direct kneading method, after the present intermediate dough is prepared, materials such as pregelatinized starch and / or the remaining amount of pregelatinized flour and wheat flour are added, followed by main kneading. After obtaining the final dough, the usual process (fermentation,
Heating (sintering, frying, steaming)
To make bread.

[0010] The raw starch of the pregelatinized starch that can be used in the present invention includes corn starch, waxy corn starch, high amylose corn starch, potato starch, wheat starch, tapioca starch, mung bean starch, sago starch, rice starch, pea starch, and the like. And modified starches which have been subjected to physical or chemical treatments such as esterification treatment, etherification treatment, cross-linking treatment, acid treatment, oxidation treatment, and wet heat treatment alone or in combination. As raw materials for the pregelatinized flour, crushed cereals such as rice cake rice, rice, wheat, and corn can be used, and these can be used alone or in combination. Among them, ground rice cake, tapioca processed starch, and flour are preferred. As a method for pregelatinizing these starches and flours, conventional methods such as jet cooker treatment, drum dryer treatment, extruder treatment and spray drying treatment can be used. Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

[0011]

Example (Intermediate dough preparation step) "Blending" 10 parts by weight of strong flour 10 parts by weight of hot water (90 ° C) “Working method” Mixing Low speed 2 minutes, Medium speed 2 minutes Kneading temperature 57 ° C Storage 5 ° C, 16 hours (Main kneading process) "Blending" Strongest powder 70 parts by weight Strong powder 20 parts by weight Gelatinized starch 2 parts by weight (baked up by Honen Corporation)
YT-10) yeast 4 parts by weight emulsifier 0.3 parts by weight yeast food 0.1 parts by weight vital gluten 2 parts by weight sugar 10 parts by weight salt 1.8 parts by weight butter 6 parts by weight skim milk powder 2 parts by weight water 55 parts by weight Work method "Mixing medium speed 3 minutes, yeast water input, low speed 3 minutes,
Medium speed 4 minutes, butter injection, low speed 2 minutes, medium speed 6 minutes, high speed 2 minutes Kneading temperature 27 ° C Fermentation 60 minutes, punching, 45 minutes Split 230g Bench time 30 minutes Wheeler 45 minutes Firing 180 ° C, lower Fire temperature 220 ° C,
40 minutes

Comparative Example 1 (Conventional hot water kneading method) (Intermediate dough preparation step) "Blending" 30 parts by weight of strong powder 30 parts by weight of hot water (90 ° C) "Working method" Mixing Low speed 2 minutes, medium speed 2 minutes Kneading Temperature 57 ° C Storage 5 ° C, 16 hours (Main kneading step) “Blending” Strongest powder 70 parts by weight Yeast 4 parts by weight Emulsifier 0.3 part by weight East food 0.1 part by weight Vital gluten 2 parts by weight Sugar 10 parts by weight Salt 1 0.8 parts by weight Butter 6 parts by weight Skim milk powder 2 parts by weight Water 50 parts by weight "Working method" Mixing medium speed 5 minutes, yeast water input, low speed 5 minutes,
Medium speed 9 minutes, butter injection, low speed 3 minutes, medium speed 7 minutes, high speed 2 minutes Kneading temperature 27 ° C Fermentation 60 minutes, punching, 30 minutes Split 230g Bench time 30 minutes Wheeler 50 minutes Firing 180 ° C, lower fire temperature Fire temperature 220 ° C,
40 minutes

Comparative Example 2 (Conventional Production Method: Straight Method) "Blending" Strongest powder 70 parts by weight Strong powder 30 parts by weight Yeast 4 parts by weight Emulsifier 0.3 part by weight East food 0.1 part by weight Vital gluten 2 parts by weight Sugar 10 Parts by weight Salt 1.8 parts by weight Butter 6 parts by weight Skim milk powder 2 parts by weight Water 61 parts by weight "Working method" Mixing Low speed 3 minutes, medium speed 4 minutes, butter injection, low speed 3 minutes, medium speed 6 minutes, high speed 1. 5 minutes Kneading temperature 27 ° C Fermentation 90 minutes, punching, 30 minutes division 230g Bench time 30 minutes Wheeler 40 minutes Baking Upper fire temperature 180 ° C, lower fire temperature 220 ° C,
40 minutes

Quality evaluation: Bread swelling and texture were evaluated on bread, and the results are shown in Table 1. The bread swelling was evaluated by measuring the height of the bread with a Yamagata bread. Dust texture evaluation was performed using a square bread so that the texture was not affected by the size of the bulge. As for the quality stability, the degree of variation in bread height was determined from the standard deviation.

[0015]

[Table 1]

As shown in this table, the bread obtained from the examples has a good swelling as compared with the comparative example, and the texture is equivalent. In addition, the bread of Comparative Example 1 had a large swelling variation.

[0017]

As is evident from the above results, according to the present invention, bread having a good texture and a good swelling can be stably obtained.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Masaru Goto 1-3-2 Otemachi, Chiyoda-ku, Tokyo F-term in Honen Corporation 4B032 DB01 DG07 DG08 DK15 DL06

Claims (2)

[Claims] 1. A method for producing bread using an intermediate dough obtained by kneading flour with hot water and kneading, wherein at the time of main kneading, pregelatinized starch and / or pregelatinized flour are blended and kneaded. A method for producing bread. 2. The method according to claim 1, wherein the amount of the pregelatinized starch and / or the pregelatinized flour is 0.5 to 15 parts by weight based on 100 parts by weight of the whole flour necessary for the final dough formation. A method for producing breads.