JP2004065082A - Method for producing breads - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve gentle softness and elasticity which are the special characteristic of baked breads produced from a hot water-kneaded material and further improve natural sweetness and aroma originating from wheat flour. <P>SOLUTION: This method for producing the breads from a bread dough, comprising a hot water-kneaded material-producing process for kneading at least a part of wheat flour with hot water to produce the hot water-kneaded material, and a bread dough-producing process for producing the bread dough from the kneaded material, is characterized by having a preliminary material-producing process for kneading raw materials comprising at least 20 to 50 wt. % of the wheat flour, a part of yeast and water to produce the preliminary material, a preliminary material-fermenting process for fermenting the preliminary material, and a bread dough-producing process for kneading raw materials comprising the hot water-kneaded material, the fermented preliminary material, and at least the remaining wheat flour, the remaining yeast and water to produce the bread dough. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention, for example, kneading some flour and boiling water in the total flour amount, or kneading while heating some flour and water in the total flour amount, etc. The present invention relates to a method for producing breads by producing bread dough by using the hot water kneading seeds.
[0002]
[Prior art]
Conventionally, flour and boiling water are kneaded to form a kneading seed, and if necessary, after removing the heat of the kneading kneading seed, the kneading seed is composed of at least flour, yeast, salt, sugar, and water. By kneading the raw materials to make bread dough, fermenting and baking, there is known a method for producing breads having moist softness and also having natural sweetness and aroma derived from flour. I have.
Conventionally, as a method of this kind, a technique disclosed in, for example, JP-A-59-156236 and JP-A-2000-262205 is known.
In this method, for example, about 5% by mass to 50% by mass of flour and a predetermined amount of boiling water are kneaded in a total amount of flour constituting a bread dough to prepare a kneading seed, and the kneading method is performed by a conventional direct kneading method. The kneading seeds and the remaining flour, yeast, yeast food, salt, sugar, skim milk powder, fat and other ingredients constituting the remaining bread dough are kneaded in a raw material state to prepare a bread dough, and fermentation is performed. And baking to produce breads.
Since the flour is heat-treated with hot water, the wheat starch is partially pregelatinized (gelatinized) to improve the water retention ability. Bread will have the above-mentioned unique characteristics.
[0003]
By the way, this conventional method has the following serious problems. That is, since the kneaded rice seeds are heat-treated with flour in hot water, wheat gluten essential for bread production is thermally damaged. The bread dough kneaded by the conventional direct kneading method using the hot water kneading seed made of wheat gluten damaged in this way is too soft, has a weak force, and has a strong adhesive property. Baking bread made from this bread dough has a small oven spring and small volume, has poor rigidity, and has a high stability in the quality of baking products in mechanical mass bread making. It was inferior.
[0004]
Therefore, although it is a part of the problems of these conventional methods, bread dough is too soft and weak in power, and in order to solve the problem that bread baked bread dough has poor standing. In the same manner as in the prior art described above, about 10% to 30% by mass of flour and a predetermined amount of boiling water are mixed and kneaded in a total amount of flour constituting the bread dough to prepare a kneading seed. Allow the seeds to be stored for a long time at low temperature, and then, as described above, the baking seeds and the remaining flour, yeast, yeast food, salt, sugar, skim milk powder, oil and fat, and other remaining bread after storage. A method has been proposed in which raw materials constituting the dough are kneaded as they are to produce bread dough, and fermentation and baking are performed to produce bread (for example, JP-A-2000-262205). reference).
[0005]
[Problems to be solved by the invention]
However, even with this technique, the problem that the bread dough after kneading is too soft and has a weak force due to the conventional direct kneading method and thus the baked bread is easily crushed is not sufficiently solved, and other conventional methods are not solved. However, there has been a problem that the baked breads according to the conventional methods and techniques cannot sufficiently exhibit the unique characteristics of the baked breads prepared using the hot water kneading seeds.
[0006]
By the way, in the technique using a hot-kneading seed, a method of producing bread by a medium seed method is also known (see JP-A-2000-262205, cited above). In this method, 70% by weight of the total flour, 3% by weight of yeast, yeast food and water are kneaded in advance to prepare a medium seed, and then the seed is prepared for 4 hours. After the fermentation, the kneaded seeds, the middle seeds after the fermentation, and the remaining amount of flour, sugar, oil, fat, skim milk, salt, water, etc. are kneaded to make bread dough, and floor time is taken. After that, the process shifts to the division / rounding process.
However, according to such a conventional standard sponge method, although the mechanical resistance of bread dough made using a hot-kneading seed and the stability of quality on a mechanical mass bread maker may be improved, 70% by weight of flour, 3% by weight of yeast and yeast food are used to produce medium seeds, and fermentation of medium seeds composed of a large amount of flour proceeds. A large amount of fermentation products are produced, and the baked product loses the natural sweetness and aroma of maltose derived from flour, and the fermentation time of the dough is prolonged. Etc., and moist softness is lost.
[0007]
The present invention has been made in view of the above problems, and has an improved natural softness and aroma derived from wheat flour and moist softness, which are unique characteristics of baked breads prepared using a hot water kneading seed. It is an object of the present invention to provide a method for producing baked breads which achieves the above.
Further, the present invention, even if bread dough is prepared using a hot-kneading seed, the bread dough after kneading has a certain elasticity without being excessively soft, and has a moderate elasticity without excessive tackiness. Maintaining properties, having mechanical resistance, and baked bread dough has large open springs and large volume, good stiffness, and the quality of baked bread in mechanical mass baking varies between products. It is an object of the present invention to provide a method for producing breads with improved quality such as stability.
[0008]
[Means for Solving the Problems]
The method for producing bread of the present invention for solving such a problem is a baking seed preparation step of preparing a baking seed from at least a part of the total flour amount, that is, specifically, Although not limited to, for example, kneading at least a part of the total flour amount and flour and hot water, or at least a part of the total flour amount and flour and water, preferably kneading while heating warm water And a kneading of a raw material consisting of at least 20% by mass to 50% by mass of the total amount of flour and a portion of yeast and water in the total amount of yeast. A pre-seed preparation step for preparing the seed; a pre-seed fermentation step for fermenting the pre-seed; the hot-kneading seed; the pre-fermented pre-seed; and at least the remaining amount of flour, the remaining amount of yeast and water. Knead with ingredients to make bread dough It has a configuration and a bread dough making process.
In the present invention, the baking seeds are doughs in which a part of flour is absorbed and heated or heated to partially pregelatinize the wheat starch in the total amount of flour constituting the dough for bread. It is of such a nature that it can be used for the production of a class.
This makes it possible to solve the various problems of the conventional technology. That is, according to the prior art, in the kneading step of bread dough by the direct kneading method, flour, water, etc. are directly added to the kneading dough and kneading is performed. Seed wheat gluten directly affects the dough after kneading. That is, it is presumed that the gluten binding of bread dough is inhibited.
On the other hand, according to the present invention, separately from the hot water kneading seed, at least 20% by mass to 50% by mass of the total amount of flour and at least a part of yeast and water of the total yeast amount are kneaded with raw materials. In the process of preparing a fermented seed and fermenting the dough to prepare bread dough, kneading a raw material consisting of a baking seed, the fermented fermented seed, the remaining amount of flour, the remaining amount of yeast and water. Therefore, it is possible to avoid that the wheat gluten, which is weakened by the heat damage due to the heat damage, directly affects the dough after kneading. That is, the kneaded bread dough is already sufficiently bound by gluten and can be kneaded into bread dough while being protected by the extensible fermented former seed. It is speculated that gluten binding with increased strength is obtained.
Moreover, the present invention does not knead 70% by mass of the total flour amount, the whole amount (3% by mass) of yeast and yeast food in advance to produce a medium seed, unlike the conventional medium seed method. Since the fermentation of medium-sized fermentation composed of a large amount of flour proceeds, the amount of fermentation products such as alcohol and organic acids increases, and the baked products lose natural sweetness and aroma derived from flour, In addition, the fermentation time of the dough does not become long, and the baked product does not have a strong, crisp, heavy texture, etc., and the moist softness is not lost.
Therefore, according to the present invention, the characteristic softness of bread produced by the so-called direct kneading method using a hot-kneading seed, without losing the softness and natural sweetness and flavor of maltose derived from wheat flour. While maintaining this as much as possible, it is possible to solve the problems of the conventional technology.
[0009]
Here, if necessary, the amount of flour used for the preparation of the baking seed in the step of preparing the baking seed is set to 5 to 40% by mass of the total flour amount. In this case, it is more effective to set the amount of the flour to 10 to 30% by mass of the total flour amount, and it is even more effective to set the amount to 10 to 20% by mass of the total flour amount.
If the amount of flour of the kneading seed is too large, the bread dough prepared using this kneading seed will be extremely soft and weak in power, will have strong tackiness, and will lack mechanical resistance. Baking breads made from such bread doughs have a small volume, have poor tenacity, are easily crushed, and lack the stability of the quality of baking breads in mechanical mass bread making. On the other hand, if the amount of flour of the hot-kneading seed is too small, the characteristics using the hot-kneading seed of the present invention will not appear. Therefore, it is desirable that the amount of flour of the hot water kneading seed is the amount described above. Within this range, the amount of flour of the hot-kneading seed can be arbitrarily increased or decreased depending on how much the baked bread is given the characteristics of using the hot-kneading seed of the present invention.
It is desirable to adjust the kneading temperature at the time of preparing the hot-kneading seed, that is, the internal temperature of the hot-kneading seed immediately after kneading, to 55 ° C to 70 ° C. If the kneading temperature is low, the formation of maltose in the baking seeds and the pregelatinization of the wheat starch become insufficient, and therefore, the baked breads made using this baking seeds are required to produce maltose derived from the original flour. There is a possibility that sweetness and aroma, moist softness, good crispness and melting in the mouth may not be remarkably exhibited. Therefore, the kneading temperature of the hot water kneading agent is desirably 55 ° C or higher, and further desirably 60 ° C or higher.
On the other hand, if the temperature of the kneading temperature of the hot-kneading seed is high, the wheat starch may be excessively expanded and ruptured, and the heat denaturation of the wheat gluten in the hot-kneading seed after kneading may be excessively advanced. In this case, the effect of solving the problem of the conventional method may not be remarkably exhibited even by the present invention. Therefore, the kneading temperature is desirably 70 ° C or lower, and further desirably 65 ° C or lower.
That is, the kneading temperature of the hot water kneading species is desirably 55 ° C to 70 ° C, and further desirably 60 ° C to 65 ° C.
[0010]
First, it is possible to adopt a configuration in which a part of flour and hot water is kneaded in a hot water kneading seed preparation step to prepare a hot water kneading seed. In this case, the temperature of the hot water used when preparing the hot water kneading seed is 70 ° C to 100 ° C. If the temperature of the boiling water is low, the formation of maltose in the kneaded seed after kneading and the pregelatinization of the wheat starch become insufficient, and therefore, the baked bread made using the kneaded seed is derived from the original flour. There is a possibility that the natural sweetness and aroma and the moist softness may not be remarkably exhibited. On the other hand, if the temperature of the hot water is high and the amount of the hot water is large, the heat denaturation of the wheat gluten in the kneaded seed after kneading may be excessively advanced.
Therefore, when preparing hot water, water is poured into a kneading chamber of a kneading device such as a kneader or a mixer ball, which will be described later, and the hot water is produced by heating the kneading chamber (after that, heating is stopped). The temperature is preferably from 75 ° C to 95 ° C, and more preferably from 80 ° C to 90 ° C.
On the other hand, when hot water that has already been heated is charged into a kneading chamber of a cold kneading apparatus, the temperature is preferably from 80 ° C to 100 ° C, and more preferably from 85 ° C to 95 ° C.
The amount of hot water used when preparing the baking seed is preferably 50 to 200% by mass, more preferably 80% to 150% by mass, and further preferably 80% to 120% by mass with respect to the amount of flour used at this time. % Is even more desirable.
[0011]
Further, in the present invention, in the hot water kneading seed preparation step, at least a part of the total flour amount and water may be kneaded while heating to form a hot water kneading seed. As described above, by kneading while heating some of the flour and water in the baking seed preparation step, it is possible to prepare the kneading seed by adjusting the heating conditions without using hot water. become able to. The amount of this water can be based on the following amount of warm water.
In particular, this water is not cold water or normal temperature (around 20 ° C.) water, but hot water, that is, hot water of 40 ° C. to 65 ° C., preferably 40 ° C. to 60 ° C., more preferably 45 ° C. to 60 ° C. More preferably, it is desirable to use warm water at 45 ° C to 55 ° C. Thereby, in addition to the above-described basic effects of the present invention, compared to the case of using hot water as in the past, by giving sufficient heat energy to the baking seed under control, the gelatinization of wheat starch and the low molecular weight Can be promoted. As a result, the volume of the baked breads increases, the moist softness of both the crusts and crumbs and the effect of preventing aging over time are improved, and both the crusts and crumbs have good crispness and melting in the mouth, and furthermore, flour-derived Maltose production is increased, which results in improved sweetness and aroma.
In addition, it becomes possible to easily prepare a uniformly and uniformly hot-kneading seed, and the stability of the quality of the baked bread manufactured using the same is hindered by the instability of the hot-kneading seed. Can be prevented.
In the case of the preferred embodiment using hot water of 45 ° C. to 60 ° C. as the hot water, it is possible to prevent a situation in which the temperature reaches a predetermined temperature quickly or the kneading time of the hot water kneading material becomes extremely long. , And it is possible to further promote the pregelatinization and low molecular weight of the hot-kneaded wheat starch. As a result, the volume of the baked breads increases, the moist softness of both the crusts and crumbs and the effect of preventing aging over time are improved, and both the crusts and crumbs have good crispness and melting in the mouth, and furthermore, flour-derived By increasing the amount of maltose produced, sweetness and aroma can be improved.
[0012]
If the temperature of the hot water exceeds 65 ° C., the kneading temperature of the hot-kneading seed tends to increase, and the temperature of the hot-kneading seed quickly reaches the predetermined kneading temperature. The applied heat energy is reduced, and also affects the hydration of the hot water kneading species. In such a case, gelatinization of the flour becomes insufficient. On the other hand, when the temperature of the hot water is lower than 40 ° C., the kneading time of the hot water kneading material becomes extremely long, and the stability of the prepared hot water kneading material becomes poor. In addition, since the temperature difference between the hot-kneading seed and the heating surface becomes large in the initial stage of kneading, the hot-kneading seed locally has a large difference in heating temperature, tends to lack uniform heating, and easily becomes an uneven hot-kneading seed. .
[0013]
Furthermore, if necessary, the amount of the hot water is set to 50 to 200% by mass with respect to wheat. Preferably, it is more effective to set the amount of the warm water to 80 to 150% by mass based on the flour. This makes it possible to efficiently and reliably apply thermal energy to the hot water kneading species without kneading for a long time, and to promote the gelatinization and low molecular weight of flour in a relatively short time.
Further, if necessary, the kneading time is set to 5 to 20 minutes in the step of kneading the flour and water, preferably hot water, while heating and kneading. Preferably, the kneading time is set to 8 to 15 minutes, and more preferably, to 8 to 12 minutes. This makes it possible to efficiently and surely apply thermal energy to the hot water kneading species to promote the pregelatinization and depolymerization of wheat starch in a relatively short time.
[0014]
Further, if necessary, a fat or oil is added and kneaded in a hot-kneading seed preparation step of kneading while heating the flour and water, preferably hot water. Preferably, it is more effective to add and mix 5 to 30% by mass of fats and oils with respect to the flour of the baking seed in the baking seed preparation step. Thereby, the heat storage effect of the hot water kneading seed during the step of preparing the hot water kneading seed is further enhanced, and the gelatinization and low molecular weight of the wheat starch can be further promoted. In addition, since the amount of fats and oils to be added can be reduced in the process of preparing bread dough using this hot water kneading seed, the kneading time is shortened, and even with a short kneading time, sufficient binding of wheat gluten of bread dough is achieved. Development can be achieved. Further, the adhesiveness of the hot water kneading material can be reduced, and a smooth hot water kneading material can be produced.
In the case of adding fats and oils in the step of making the hot water kneading, it is desirable to reduce the amount of fats and oils to be added in the bread dough making step by the added amount.
[0015]
In the present invention, heating is a concept including all heating methods suitable for making the hot water kneading seed of the present invention, and is not limited to the heating methods described in the embodiments and examples of the invention described below. .
In addition, the above-mentioned three types of hot-kneading seed preparation steps are given as specific examples, and as the hot-kneading seed preparation step in the present invention, if the above-described hot-kneading seed can be prepared, Any method can be employed.
Furthermore, in the hot water kneading seed preparation step, one or two or more selected from salt, saccharides, skim milk powder, rice flour and the like can be added in addition to flour and hot water. Thereby, the bread dough kneaded using the hot water kneading seed and the hot water kneading seed can be tightened. The addition amount of these raw materials is desirably 0.1 to 5.0% by mass with respect to the flour mixed with hot water.
[0016]
And, if necessary, after the above-mentioned step of preparing the hot-kneading seed, a ripening step of allowing the hot-kneading seed to be aged at a low temperature for a long time is provided. By keeping the kneading seeds at low temperature for a long time, the temperature of the kneading seeds can be uniformly lowered to the inside, and the kneading seeds, the previous seeds and the remaining amount of flour are kneaded to make bread dough. At this time, it becomes extremely easy to adjust the kneading temperature of the bread dough to an appropriate temperature (depending on the type of bread, manufacturing method, etc., but usually 26 to 29 ° C.). In addition, the entire uniform hydration of the kneading seed can be sufficiently achieved, the components of the kneading seed are homogenized overall, and the tackiness is reduced to be relatively smooth. Similar dough can be maintained in a good state.
Further, if necessary, in the above-mentioned seed preparation step, the amount of yeast used is set to 0.5% by mass to 1.5% by mass, more preferably 1.0% to 1.5% by mass, based on the total flour amount. Mass%. In this way, that is, in the pre-seed preparation step, 20 to 50% by mass of the total flour amount is used for the flour, and 0.5% to 1.5% by mass of the whole yeast amount is used as the yeast. Preferably, 1.0% to 1.5% by mass of yeast is used to moderately adjust the fermentation of the previous species to promote appropriate ripening of wheat gluten, and to produce fermentation of alcohol, organic acids, etc. The amount of products produced is reduced, and the bread dough to be produced surely has mechanical stability and stability in machine production, and the bread produced from the bread dough is sufficiently derived from flour. The natural sweetness and flavor of maltose can be maintained.
[0017]
Further, if necessary, the amount of the remaining yeast used in the bread dough making step is configured to be 0.3% by mass to 1.6% by mass based on the total flour amount.
By doing so, it becomes possible to sufficiently promote the fermentation of bread dough while maintaining the stability of the bread dough in machine production, particularly the tolerance to changes in fermentation conditions.
Furthermore, after adjusting the yeast amount in this way, it is even more desirable that the total yeast amount constituting the bread dough be 1.5% by mass to 2.5% by mass. This makes it possible to produce breads utilizing the characteristics of the hot water kneading type and the previous type in the present invention. In addition, although the total amount of yeast constituting bread dough differs for each kind of bread to be produced, generally, the bread most suitable for the present invention is about 1.7% to 2.3% by mass. .
In addition, in this specification, yeast means raw yeast, and the amount of yeast has shown the amount when added as raw yeast.
[0018]
After the preparation of the seed, the seed is fermented. If the pre-seed is not fermented for a certain period of time, even if the pre-seed is used in the bread dough making process, the manufactured dough may lack mechanical resistance and stability in machine production. The fermentation of the pre-species can be carried out according to the conditions such as the temperature, humidity and time of the medium-type fermentation of the conventional medium-type method for each kind of bread to be produced. , Preferably 2 to 6 hours, more preferably 3 to 5 hours, even more preferably 3 hours 30 minutes to 4 hours 30 minutes.
In this case, in the above-mentioned pre-seed preparation step, the amount of yeast used is set to 0.5% by mass to 1.5% by mass, preferably 1.0% to 1.5% by mass with respect to the total flour amount, and In the pre-seed fermentation step, the fermentation time of the pre-seed is preferably set to 2 to 6 hours because it is more effective. In this way, the fermentation of the previous species is further appropriately adjusted, the amount of fermentation products such as alcohols and organic acids is surely suppressed, and moderate aging of wheat gluten is promoted. It is possible to sufficiently maintain the durability and the stability in machine manufacture.
If necessary, yeast food, an oxidizing agent, an enzymatic agent, an emulsifier, and other modifiers are not added in the above-mentioned seed preparation step. The term "improving agent" as used herein refers to an improving agent having an effect of activating yeast in bread dough or adjusting the properties of bread dough so that yeast is easily activated. By not using any of such modifiers in the step of preparing the pre-species, excessive fermentation of the pre-species can be further suppressed, and the production of fermentation products such as alcohols and organic acids can be reduced. become able to.
[0019]
Further, if necessary, a salt is added in the above-mentioned pre-seed preparation step. This also makes it possible to control the excessive fermentation of the earlier species and to promote a proper ripening of the wheat gluten. In this case, the amount of the salt added to the former seed is preferably 0.01% by mass to 0.3% by mass, and more preferably 0.15% by mass to 0.3% by mass, based on the total flour constituting the bread dough. More desirably, the content is 25% by mass.
Then, if necessary, in the bread dough making step, the hot kneading seed is coated with the preceding seed after the fermentation and then kneaded. For this coating, most or part of the air is degassed from the seeds after fermentation. As a result, the wheat gluten is weakened by the heat damage, and the adhesiveness of the hot water kneaded material is increased significantly. The dough can be kneaded, which can be said to be even more effective in achieving the effects of the present invention.
[0020]
In addition, if necessary, in the bread dough making step, an intermediate dough is prepared by kneading the former seed after the fermentation and at least the remaining amount of flour, the remaining amount of yeast and water, and The above-mentioned hot-kneading seed and the intermediate dough are kneaded to prepare a bread dough.
Thereby, in the bread dough making process, without adding the remaining ingredients such as flour and water as raw materials, only the kneading seeds and the intermediate dough are kneaded, so they were weakened due to heat damage. It is further avoided that the wheat gluten of the hot water kneading directly affects the dough after kneading. In other words, the baking seeds are made of whole flour other than the flour of the baking seeds, and gluten is already sufficiently bonded and developed, since it is kneaded into bread dough while being protected by an intermediate dough having extensibility. It is presumed that the bread dough after further kneading can obtain gluten bonds with relatively increased strength.
This method is more effective in improving bread making suitability, particularly mechanical resistance and stability in mechanical production, and the quality of breads after baking, buckling, etc., than in the case of employing the above-mentioned conventional pre-seed method. This is the preferred method.
Therefore, it is suitable when it is desired to use a baking seed more strongly in bread after baking, for example, by using a lot of baking seed or using a baking seed that greatly promotes the pregelatinization of wheat starch. It is.
The kneading of the intermediate dough and the hot water kneading material for preparing the bread dough is performed until an optimum condition of the dough is obtained. At this time, the fats and oils are not added at the time of kneading the intermediate dough, but are added during the kneading of the intermediate dough for making bread dough and the hot water kneading method, preferably after the wheat gluten is completely bonded, and kneaded. It is desirable to uniformly knead the dough. This is because if the fat or oil is added before the wheat gluten is completely bound, the binding may be inhibited.
If necessary, in the bread dough making step, one or more arbitrarily selected yeast foods, oxidizing agents, enzyme agents, emulsifiers, and other improvers are used. As a result, it is possible to realize conventional bread making effects such as various dough improvement and fermentation promotion without obstructing the characteristics of the previous species. When the intermediate dough is prepared in advance in the bread dough preparing step, it is desirable to add these improvers during kneading of the intermediate dough.
The breads of the present invention refer to bread produced by baking, such as bread, confectionery bread, roll bread, French bread, and the like, and the present invention is most suitable for bread.
[0021]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, a method for producing bread according to an embodiment of the present invention will be described with reference to the accompanying drawings.
First, a first embodiment of the present invention will be described. As shown in FIG. 1, the basic configuration of the first embodiment of the present invention is a hot-kneading seed preparation step (1-1) of preparing a hot-kneading seed from at least a part of the total flour amount. And a maturing step (1-2) in which the kneading seed is aged at a low temperature after the kneading seed making step, and at least a part of the total flour amount, a part of the total yeast amount, and a part of the yeast and water. (1-3), a pre-seed fermentation step (1-4) for fermenting the pre-seed, a kneading seed, a pre-seed after fermentation, A bread dough making step (1-5) of kneading at least the remaining amount of flour, the remaining amount of yeast and water to prepare bread dough, and a bread dough fermentation step of fermenting bread dough ( 1-6) and a baking step (1-7) of baking the bread dough.
Hereinafter, each step will be described in detail.
[0022]
(1-1) Hot water kneading process
First, a kneading seed is prepared from at least a part of the total flour amount. The amount of flour used in the preparation of the hot water kneading species is 5% by mass to 40% by mass of the total flour amount constituting the bread dough. Furthermore, 10 mass%-30 mass% are desirable, and 10 mass%-20 mass% are more desirable.
In the hot water kneading seed making step, any method can be adopted as long as the above hot water kneading seed can be made.
Specifically, for example, at least a part of the flour and hot water can be kneaded to prepare a hot-kneaded seed.
In this case, the amount of hot water used when preparing the hot water kneading seed is 50% by mass to 200% by mass, more preferably 80% by mass to 150% by mass, based on the amount of flour used at this time. The temperature of the hot water is 70 ° C. to 100 ° C. In preparing the hot water, water is put into a kneading chamber of a kneading device such as a kneader or a mixer ball, which will be described later, and the kneading chamber is heated to obtain hot water ( In the case where the heating is subsequently stopped), the temperature of the hot water is desirably 75 to 95 ° C, more desirably 80 to 90 ° C.
On the other hand, when hot water that has already been heated is charged into a kneading chamber of a cold kneading apparatus, the temperature is preferably from 80 ° C to 100 ° C, and more preferably from 85 ° C to 95 ° C.
At this time, the kneading temperature at the time of preparing the hot-kneading seed, that is, the internal temperature of the hot-kneading seed immediately after kneading is adjusted to 55 ° C to 70 ° C.
Further, for example, in the hot water kneading seed making step, using water instead of the hot water, and performing the kneading while heating, that is, kneading while heating the part flour and water. A hot water kneading seed can be made.
In particular, this water is not cold water or normal temperature (around 20 ° C.) water, but hot water, that is, hot water of 40 ° C. to 65 ° C., preferably 40 ° C. to 60 ° C., more preferably 45 ° C. to 60 ° C. More preferably, it is desirable to use warm water at 45 ° C to 55 ° C.
In the step of making the kneading seed, one or two or more kinds selected from salt, sugar, skim milk powder, rice flour and the like can be added in addition to flour and boiling water or water. It is. This makes it possible to tighten the hot water kneading material and the bread dough using the hot water kneading material. The addition amount of each of these raw materials is desirably 0.1% by mass to 5.0% by mass.
[0023]
(1-2) Aging process
Next, the hot-kneaded seeds are aged at a low temperature and aged. Preferably, the baking seeds are aged at 5 ° C to 20 ° C for 12 to 24 hours. For example, it is divided into 15 kg, flattened, wrapped in a resin sheet, and aged for 16 to 20 hours by air conditioning at 5 to 15 ° C.
[0024]
(1-3) Pre-species preparation process
On the other hand, in addition to the hot-kneading seed, a raw material consisting of at least a part of the total flour amount, a part of the total yeast amount and a part of yeast and water is kneaded to prepare a seed.
In this step, the flour uses 20% by mass to 50% by mass of the total flour constituting the bread dough. The amount of flour used here is desirably 30% by mass to 50% by mass of the total flour amount.
In addition, in the step of preparing the former seed, a part of the total yeast amount is used. The amount of yeast is preferably 0.5% by mass to 1.5% by mass, and more preferably 1.0% by mass to 1.5% by mass, based on the total flour amount.
Furthermore, it is desirable that yeast food, an oxidizing agent, an enzymatic agent, an emulsifier, and other improving agents are not added in the pre-seed preparation step. In the above-mentioned conventional medium-type method, generally, yeast food, an oxidizing agent and an enzyme agent are often added in a medium-type kneading step, and an emulsifier may also be added in a medium-type kneading step. . However, in the present invention, if these improvers are added in the step of preparing the pre-seed, the fermentation of the pre-seed may proceed excessively, or the bread dough after kneading may become less tolerant to changes in fermentation conditions. It is desirable to avoid such a phenomenon.
[0025]
Furthermore, it is desirable to add a salt in the pre-seed preparation step.
It is desirable that the flour used in the pre-seed preparation step and the bread dough preparation step is made of strong flour. If flour and / or medium flour is partially used as flour, the breads after kneading should be used only if the amount used is slightly reduced or the overall wheat protein content is not supplemented with high protein flour. The dough is too soft and weak, and the product obtained by baking the bread dough may not be able to sufficiently solve the problems of the prior art, such as poor durability. Further, it is desirable that the flour of the hot water kneading be used as the strong flour.
(1-4) Pre-seed fermentation process
After the preparation of the seed, the seed is fermented. The fermentation of the former species can be carried out by employing medium-type fermentation conditions (temperature, humidity, time) in a conventional medium-type method, but at a temperature of 27 to 32 ° C. and 2 to 6 hours. It is more preferable to set it to 3 to 5 hours, and it is even more preferable to set it to 3 hours 30 minutes to 4 hours 30 minutes.
[0026]
(1-5) Bread dough making process
Next, a bread dough is prepared by kneading a raw material consisting of a kneaded seed, a fermented seed, and at least the remaining amount of flour, the remaining amount of yeast and water. At this time, the raw material consisting of the kneaded seed, the pre-fermented seed, and the remaining amount of flour, the remaining amount of yeast, water and the like can be introduced into a mixer together and kneaded at a time. However, when adding fats and oils, it is desirable to add them during kneading. The remaining yeast amount is desirably 0.3 to 1.6% by mass based on the total flour amount. Furthermore, the total yeast amount, which is the total amount of yeast used in the above-described seed preparation step and the yeast amount used in the bread dough preparation step, is 1.5% by mass to 3.0% by mass based on the total flour amount. %, More preferably from 1.5% by mass to 2.5% by mass.
(1-6) Bread dough fermentation process
This bread dough is fermented for a required time. For the fermentation, dough fermentation conditions (time, temperature, humidity) of a conventional middle-class method can be adopted. Here, after the fermentation at the floor time, it is divided and rounded. After that, take bench time, perform degassing and molding, and then stir.
(1-7) Firing step
Then, the bread dough is baked. This baked bread is characterized by the fact that kneading a raw material consisting of a baking seed and a pre-prepared seed and the remaining amount of flour, the remaining amount of yeast, water and the like is characteristic of bread using the baking type. The bread dough after kneading does not become excessively soft and has a certain elasticity even with the use of hot water kneading, while maintaining the natural moist softness and the natural sweetness and aroma of maltose derived from flour. Maintains proper properties without excessive stickiness, has mechanical resistance, baking bread has large volume with oven spring, has good tenacity, and the quality of baking products in mechanical mass bread making It can be stabilized between.
[0027]
Next, a second embodiment of the present invention will be described.
As shown in FIG. 2, the basic configuration of the second embodiment of the present invention is a hot-kneading seed preparation step (2-1) in which a hot-kneading seed is prepared from at least a part of the total flour amount. And a maturing step (2-2) in which the kneaded seeds are aged at a low temperature after the kneading seed making step, and at least a part of the total flour amount, a part of the total yeast amount and a part of the yeast and water. Seed preparation step (2-3) of kneading the raw material consisting of the following, a pre-seed fermentation step (2-4) of fermenting the pre-seed, a pre-seed after fermentation, and at least the remaining amount. Intermediate dough forming step (2-5) of kneading raw materials consisting of wheat flour, the remaining amount of yeast and water to prepare an intermediate dough; Dough making process (2-6) and bread dough fermentation process (2-7) for fermenting bread dough , Comprising a firing step of firing the bread dough (2-8).
[0028]
Specifically, first, the baking seed preparation step (2-1), the aging step (2-2), the pre-seed preparation step (2-3), and the pre-seed fermentation step (2-4) are performed in the first step described above. This is the same as the embodiment.
(2-5) Intermediate dough making process
An intermediate dough is prepared by kneading the former seed after fermentation and a raw material comprising at least the remaining amount of flour, the remaining amount of yeast and water. The remaining yeast amount is desirably 0.3 to 1.6% by mass based on the total flour amount. Furthermore, the total yeast amount, which is the total amount of yeast used in the above-described seed preparation step and the yeast amount used in the bread dough preparation step, is 1.5% by mass to 3.0% by mass based on the total flour amount. %, More preferably from 1.5% by mass to 2.5% by mass.
(2-6) Bread dough making process
Next, the dough and the intermediate dough are kneaded to prepare bread dough.
(2-7) Bread dough fermentation process
This bread dough is fermented for a required time. For the fermentation, dough fermentation conditions (time, temperature, humidity) of a conventional middle-class method can be adopted. Here, after the fermentation at the floor time, it is divided and rounded. After that, take bench time, perform degassing and molding, and then stir.
[0029]
(2-8) Firing step
Then, the bread dough is baked. In the baked breads, by kneading the baking seeds and the intermediate dough prepared in advance, the moist softness characteristic of breads using the baking seeds and the natural sweetness of maltose derived from wheat flour. While maintaining the incense, the bread dough after kneading does not become excessively soft even with the use of a hot-kneading seed and has a certain elasticity, compared to the case where the bread dough making step in the first embodiment is employed. Baking bakers have good properties, maintain moderate properties without excessive stickiness, have mechanical resistance, baking breads are large in oven spring and volume, have good tenacity, and baked products in mechanical mass bread making Quality can be stabilized among products.
In this method, in particular, a large amount of flour is used in a step of preparing a hot water kneading seed, whereas a relatively small amount of flour is used in a step of preparing a previous seed and / or bread dough (that is, hot water is used). It is very effective when you want to bring out the characteristics of the hot water kneading to the bread after baking, such as using a large amount of kneading, or using a hot water kneading that greatly promotes the pregelatinization of wheat starch. is there.
[0030]
Further, a method for producing breads according to the third embodiment of the present invention will be described.
This is because, in the (1-5) bread dough preparation step in the bread production method according to the first embodiment, the kneading is performed by separately putting the hot kneading seed and the pre-fermented seed into a mixer. Instead, the kneaded seeds are coated in advance with the seeds after fermentation, then put into a mixer and kneaded. For this coating, most or part of the air is degassed from the seeds after fermentation. As a result, the wheat gluten is weakened by the heat damage, and the adhesiveness of the hot water kneaded material is increased significantly. It becomes possible to knead the dough, and it can be said that this method is more effective for achieving the effects of the present invention.
[0031]
【Example】
Next, examples will be described.
[Example 1]
3 to 5 show the conditions of each step of the first embodiment.
First, a part of flour and boiling water in the total amount of flour is kneaded with a kneader to prepare a kneading mixture. FIGS. 3 (a) and 3 (b) show the mixing and production conditions of the hot water kneading species, respectively.
On the other hand, apart from the hot-kneading seed, a raw material consisting of a part of the whole flour and a part of the total yeast amount of yeast, salt, and water was kneaded to prepare a former seed. FIG. 4 (a) shows the compounding ratio of the raw materials for the preparation of the preceding species.
Then, a pre-seed was prepared under the production conditions shown in FIG. 4 (b), and then the pre-seed was fermented.
Bread dough was prepared by kneading a raw material consisting of a kneaded seed, a pre-fermented seed, and a remaining amount of flour, a remaining amount of yeast, water and the like. FIG. 5 (a) shows the mixing ratio of the bread dough raw materials (the hot water kneading agent used in Example 1 is used). FIG. 5B shows the manufacturing conditions.
Under the conditions shown in FIG. 5 (b), the bread dough was fermented in the floor time, divided and rounded, then bench time was taken, degassing and shaping were carried out, and then a proofer was taken. After the heating, the bread dough was baked to prepare bread.
[0032]
According to this Example 1, kneading was performed using the kneading seed while maintaining the moist softness characteristic of bread using the kneading seed and the natural sweetness and flavor of maltose derived from flour. The bread dough afterwards does not become excessively soft, has a certain elasticity, maintains moderate properties without excessive tackiness, has mechanical resistance, baking breads have a large volume with oven springs, It is firm and can stabilize the quality of baked goods in mechanical mass baking between products.
In addition, since it is not to knead 70% by mass of the total flour, the whole amount of yeast and yeast food in advance to form a medium seed as in the conventional medium seed method, a large amount of flour is used as in the medium seed method. , The production of fermentation products such as alcohols and organic acids increases, and the baked product does not lose the sweetness and aroma of maltose derived from flour.
Therefore, while solving the problems of the prior art while maintaining the sweetness and aroma of maltose derived from flour, which is characteristic of breads manufactured by the direct kneading method using a hot-kneading seed, without losing the sweetness and aroma as much as possible. I do.
[0033]
[Example 2]
Example 2 is different from the manufacturing method of Example 1 in that only the hot water kneading seed making step was changed to manufacture bread. The kneading seed is prepared by kneading a part of the total flour, flour, sugar, salt, oil and fat, and water at normal temperature while heating with a kneader.
FIG. 6 shows the composition of the hot water kneading seed of Example 2 and the production conditions. However, the temperature of the water of the kneading seed was set to 20 ° C., the vapor pressure of the kneader was set to about 0.05 Mpa, and the kneading time was set to 24 rpm for 20 minutes.
According to this Example 2, while maintaining the moist softness and the natural sweetness and flavor of maltose derived from flour characteristic of breads using the kneading seeds, the kneading was performed using the kneading seeds. Bread dough does not become too soft and has a certain elasticity, it maintains moderate properties without excessive tackiness, has mechanical resistance, baking bread has a large volume with oven spring, It has good durability and can stabilize the quality of baked goods in a mechanical mass baking between products.
[0034]
[Example 3]
Example 3 is different from the method for producing breads of Example 2 described above in that only part of the step of preparing the hot water kneading was changed to produce bread. That is, the temperature of the water used in the hot water making process is changed from room temperature water to warm water.
FIG. 7 shows the composition of the hot water kneading agent of Example 3 and the production conditions. However, the temperature of the hot water for the hot water kneading was 50 ° C., and the kneading time was 10 minutes. That is, the preparation of the hot water kneading is performed by the following steps.
1) Put 50 ° C warm water into the kneader.
2) Pour a part of oil and fat, flour, salt and sugar (upper sugar) in the order of kneader. Here, the blending ratio of the fats and oils is 20% by mass with respect to the flour of the hot water kneading type.
3) Roughly mix for 1 minute without passing steam to make it uniform.
4) While kneading the dough at a temperature of 62 to 63 ° C., the mixture is kneaded at 24 revolutions / minute for about 10 minutes while heating at a vapor pressure of about 0.05 MPa. At the time of kneading, as the gelatinization progresses, the dough starts to come together and the color of the dough becomes slightly yellowish.
Thereby, a hot water kneading seed is created.
Then, the hot-kneaded seed is aged in an aging step.
The hot-kneading seed is divided into 15 kg, flattened and wrapped in a resin sheet to remove the rough heat, and aged for 17 to 18 hours by air conditioning at 12 to 13 ° C.
On the other hand, apart from the hot-kneading seed, a raw material consisting of a part of the whole flour and a part of the yeast, salt, and water of the whole yeast is kneaded to prepare the former seed in the same manner as in Examples 1 and 2. did. FIG. 4 (a) shows the mixing ratio of the raw materials for the preparation of the preceding species.
Then, a pre-seed was prepared under the conditions shown in FIG. 4 (b), and thereafter, the pre-seed was fermented.
Bread dough was prepared in the same manner as in Examples 1 and 2 by kneading a raw material consisting of a kneaded seed, a pre-fermented seed, and the remaining amount of flour, the remaining amount of yeast, water and the like. FIG. 5 (a) shows the mixing ratio of the dough raw materials (the kind of the hot water kneading material used in Example 3 is used). FIG. 5B shows the manufacturing conditions.
Under the conditions shown in FIG. 5 (b), the bread dough was fermented in the floor time, divided and rounded, then bench time was taken, degassing and shaping were carried out, and then a proofer was taken. After the heating, the bread dough was baked to prepare bread.
[0035]
According to the third embodiment, the bread using the hot-kneading seed is kneaded with the raw material consisting of the hot-kneading seed, the pre-prepared seed after fermentation, and the remaining amount of flour, the remaining amount of yeast and water. The bread dough after kneading does not become excessively soft even when using a hot-kneading seed, while maintaining the natural softness and aroma of maltose derived from wheat flour, while maintaining the softness characteristic of the foods. It has elasticity, maintains moderate properties without excessive stickiness, has mechanical resistance, and baked bread has large open springs and large volume, has good tenacity, and is mechanically baked in bread making. Product quality can be stabilized between products.
In addition, since it is not to knead 70% by mass of the total flour, the whole amount of yeast and yeast food in advance to form a medium seed as in the conventional medium seed method, a large amount of flour is used as in the medium seed method. , The amount of fermentation products such as alcohols and organic acids produced increases, and the baked product does not lose the sweetness and aroma of maltose derived from flour.
In the baked breads, the use of hot water kneading in the hot water kneading method (Example 1) or the case of kneading while heating with room temperature water (Example 2) is more effective. Since it becomes possible to promote the gelatinization and low molecular weight of wheat starch, the volume of the baked breads increases, the crust and crumb both have moist softness and the effect of preventing aging over time, and Both crust and crumb have good crispness and melting in the mouth, and further increase the amount of maltose derived from flour, thereby improving sweetness and aroma.
In addition, it becomes possible to easily prepare a uniformly and uniformly hot-kneading seed, and the stability of the quality of the baked bread manufactured using the same is hindered by the instability of the hot-kneading seed. Can be prevented.
Therefore, while solving the problems of the prior art while maintaining the sweetness and aroma of maltose derived from flour, which is characteristic of breads manufactured by the direct kneading method using a hot-kneading seed, without losing the sweetness and aroma as much as possible. This effect is even more remarkable.
[0036]
[Experimental example]
[Comparative Example 1]
The conditions for preparing the hot water kneading species are the same as in the first embodiment (see FIG. 3). FIG. 8 shows the blending conditions and production conditions of the raw material for bread dough using the hot water kneading material.
As shown in FIG. 8, in Comparative Example 1, the remaining ingredients constituting the bread dough, such as flour, were directly added to the hot water dough in the bread dough making step in the same manner as in the direct kneading method of the related art. The bread was manufactured by a method of kneading and kneading.
[0037]
[Comparative Example 2]
The conditions for preparing the hot water kneading species are the same as in the first embodiment (see FIG. 3).
Separately from the kneading seeds, a raw material consisting of a part of the total flour, whole yeast, yeast food, water, etc. is kneaded to produce a medium seed. FIG. 9 (a) shows the compounding ratio of the raw material for producing the medium seed.
Then, a medium seed was prepared under the conditions shown in FIG. 9B, and then the medium seed was fermented.
Bread dough was prepared by kneading a raw material consisting of a kneaded seed, a fermented middle seed, and the remaining amount of flour, water and the like. FIG. 10A shows the mixing ratio of the dough raw materials. FIG. 10B shows manufacturing conditions.
Under the conditions shown in FIG. 10 (b), the bread dough was divided and rounded after fermentation at the floor time, and then the bench time was taken, gas was removed and shaping was performed, and then the wheel was taken. After the heating, the dough was baked to make a mountain-shaped bread.
[0038]
Regarding Example 1 and Comparative Examples 1 and 2, the stove time, shaping dough state, volume / specific volume, aroma, flavor, texture, stiffness, appearance / inner phase, stability of mechanical mass production of dough A comparative test was performed for each of the comparative items.
In this experimental example, in both Example 1 and Comparative Examples 1 and 2, since the mechanical division by the mechanical mass production system (using a divider with a large hopper), from the start to the end of the division of a large batch of kneaded dough. It takes 20-30 minutes. This is equivalent to extending the floor time in the bread dough fermentation step after the bread dough preparation step.
[0039]
The evaluation criteria for each result will be described.
(1) Proof time
We looked at how much the time to the proper proofer changed with the passage of time from the start of the division.
Very good (A) means that the time to an appropriate proofer does not change with the lapse of time from the start of division (maintaining the standard 50 minutes).
In the case of the defect (x), the time until an appropriate stove is shifted by several minutes due to the lapse of time from the start of division.
[0040]
(2) Fabric condition at the time of shaping
The extensibility, elasticity, adhesiveness, surface smoothness, etc. of the fabric during shaping were evaluated.
Very good (（) means that the extensibility and elasticity are sufficient, there is no tackiness, and the surface is smooth. Poor (x) is remarkably lacking in extensibility and elasticity, is too soft, has strong adhesiveness, and has a cut or rough surface.
(3) Volume / specific volume
Very good (（) is stable regardless of the lapse of time from the start of division, and is large on average.
The defect (x) is significantly large and small depending on the passage of time from the start of division, and is small on average.
(4) Incense / flavor
Extremely good (）) indicates a slight sweet aroma and flavor of maltose derived from flour. Almost no alcohol or acetic acid odor.
Poor (x) has strong alcohol odor and acetic acid odor. Does not feel the slightly sweet aroma and flavor of maltose derived from flour.
(5) Texture
Very good (（) means no crust and no crumbs, no crispness, and light. In addition, there is a remarkably moist softness.
Poor (x) means that the crust and crumb are both strongly pulled, crisp and heavy. It also lacks moist softness.
[0041]
(6) Hold your back
The breadability, elasticity and shape retention of the bread after baking were evaluated.
Very good (（) indicates that the bread after baking has elasticity and is not easily crushed, and has excellent shape retention.
Poor (x) means that the bread after baking generally lacks elasticity and is easily broken or crushed, resulting in poor shape retention.
(7) Appearance
The appearance, shape and internal phase of the baked bread were evaluated.
Very good (（) indicates that the bread after baking has a uniform appearance and shape and a good shape. The texture of the internal phase is uniformly formed as a whole and there is no clogging.
Poor (x) means that the appearance / shape lacks uniformity and the shape is poor. The internal phase is not uniformly textured or clogged.
(8) Stability in mechanical mass production
Extremely good (）) means that the result of each of the above comparison items is almost equal to or more than good regardless of whether or not time has elapsed since the start of division.
In the case of the failure (x), the result of each of the above-described comparison items greatly differs depending on the lapse of time from the start of division.
In the above (1) to (8), 〇 means good, and △ means somewhat bad.
[0042]
The result is shown in FIG. According to this, in Example 1, the stove time is stable despite the lapse of time from the start to the end of the division of the bread dough after kneading. Both the volume and specific volume of the baked bread are stable and large. The aroma and flavor are also free of alcohol and acetic odor, and the natural, mild and mild sweetness of maltose derived from flour is remarkably felt. The texture is crust and crumb both soft and moist, with no pull, crisp, light, and no mess.
The bread loaf after baking is stable and good. The fabric state at the time of shaping has good extensibility and elasticity, and has no tackiness. The stability in mechanical mass production is also good, and the good results of the above comparison items are always constant irrespective of the presence or absence of a temporal shift from the start of bread dough division after kneading.
On the other hand, in Comparative Example 1, the proofing time greatly changes depending on the time of the dough from the start to the end of the division (the proofing time shift of about 3 to 4 minutes occurs). From this, it is clear that implementation in a mechanical mass production system in which the process automatically shifts to the next process after a certain time has elapsed is difficult. Similarly, the volume and specific volume are not constant and unstable, and are generally small. Therefore, in mechanical mass production, the stability of the dough is poor, and the quality of the baked product is not stable. Moreover, the fabric condition at the time of shaping does not have extensibility and elasticity, is too soft, has high tackiness and is easily cut, and the fabric has poor mechanical resistance. The appearance is poor in shape and lacks uniformity, and the inner phase also has a bottom pool (clogging) due to insufficient expansion below the fired product. They have poor waist and tend to break.
Comparative Example 2 has an alcoholic or acetic acid odor, does not feel much natural and mild sweetness due to maltose derived from flour, and has the same flavor. In addition, the crust and crumbs have pulling texture, are slightly crisp, heavy, and have little moist softness.
[0043]
Then, bread (square type) was produced according to Example 1 and Comparative Example 2, and each point of the amount of sugar in crumb, fermentation components in crumb, crumb stress, and crust breaking load was tested.
FIG. 12 shows the results. FIG. 13 shows a measuring method.
From this result, it can be seen that Example 1 contained more than 1% by mass of maltose in crumb of bread after baking (Comparative Example 2).
FIG. 12 (a)). Comparative Example 2 is a standard sponge method, in which it is assumed that maltose in the dough in the bread dough is assimilated in the bread dough fermentation step by the yeast which has been extremely activated by the sponge fermentation.
Further, regarding the fermentation product content in the crumbs of the bread after baking, Example 1 shows that these fermentation products contain less ethanol and acetic acid than Comparative Example 2, and the bread contains natural maltose derived from wheat flour. You can see that sweetness and aroma are hard to be erased (
FIG. 12 (b)).
Further, looking at the stress of the crumbs of the bread after baking, Example 1 was compared to Comparative Example 2 in terms of D + 1, D + 3, and D + 4 (manufacturing date = one day, three days, and four days elapsed from D, respectively). ) Indicates that the measured value is small and the crumb is soft (
FIG. 12 (c)).
Further, when looking at the breaking load of the bread crust, the value of Example 1 was higher than that of Comparative Example 2 in both D + 3 and D + 4 (manufacturing date = 3 and 4 days after counting from D, respectively). Small, the crust has a weak pull and has a crisp light texture (
FIG. 12 (d)).
[0044]
【The invention's effect】
As described above, according to the bread manufacturing method of preparing bread dough using the hot water kneading seed of the present invention, a pre-seed prepared in the pre-seed preparation step and fermented in the pre-seed fermentation step is used. In the bread dough making process, the kneading is performed by kneading the kneaded seeds, the pre-prepared seeds after fermentation, and the remaining amount of flour, the remaining amount of yeast, water and the like. Bread dough after kneading does not become too soft even with the use of hot-kneading, while maintaining the softness characteristic of cereals and the natural sweetness and flavor of maltose derived from flour, and a certain elasticity Has moderate properties without excessive stickiness, has mechanical resistance, baking breads are large in volume with oven springs, have good tenacity, and are good for baking products in mechanical mass bread making. Quality can be stabilized between products.
[0045]
In addition, in the hot water kneading seed preparation step, if at least a part of the total flour amount and flour and water are mixed and kneaded while heating to prepare a hot water kneading seed, the hot water kneading seed preparation step is performed. By mixing and kneading the flour and water in a portion while heating, it becomes possible to create a hot-kneading seed by adjusting the heating conditions without using hot water.
In particular, when this water is not cold water or normal-temperature (around 20 ° C.) water but hot water, that is, hot water of 40 ° C. to 65 ° C., sufficient heat energy for the hot water kneading species is controlled as compared with the case of using hot water. By giving it below, it becomes possible to promote the gelatinization and low molecular weight of wheat starch. As a result, the volume of the baked breads increases, the moist softness of both the crusts and crumbs and the effect of preventing aging over time are improved, and both the crusts and crumbs have good crispness and melting in the mouth, and furthermore, flour-derived Maltose production is increased, which results in improved sweetness and aroma.
In addition, it is possible to easily prepare a uniformly and constantly hot water kneading seed, and that the stability of the quality of the baked bread manufactured using the same is hindered by the instability of the kneading seed. Can be prevented.
[0046]
Furthermore, in the case of providing an aging step of allowing the kneading seeds to be aged at a low temperature for a long time, the temperature of the kneading seeds can be uniformly lowered to the inside, and the kneading seeds, the former seeds, and the remaining wheat flour etc. It is extremely easy to adjust the temperature at which the bread dough is kneaded to an appropriate temperature when kneading the bread dough with the raw material. In addition, the entire uniform hydration of the kneading seed can be sufficiently achieved, the components of the kneading seed are homogenized overall, and the tackiness is reduced to be relatively smooth. Similar dough can be maintained in a good state.
[0047]
Furthermore, when the amount of yeast used is 0.5% by mass to 1.5% by mass in the pre-seed preparation step, the bread dough to be produced is imparted with mechanical resistance and stability in machine production. At the same time, bread produced from the bread dough can sufficiently maintain the natural sweetness and aroma of maltose derived from flour.
In addition, when the amount of the remaining yeast used in the bread dough making step is 0.3% by mass to 1.6% by mass, the bread dough to be produced surely has mechanical resistance and stability in machine production. , And breads produced from the dough can maintain sufficient natural sweetness and aroma derived from flour. By doing so, the fermentation of bread dough can be sufficiently promoted while maintaining the stability of bread dough in machine production, particularly the tolerance to changes in fermentation conditions.
In particular, the total yeast amount including the amount of yeast used in the pre-seed preparation step and the amount of yeast used in the bread dough preparation step was set to 1.5% by mass to 0% by mass with respect to the total flour amount. In this case, it is possible to produce breads that make use of the characteristics of the former type and the kneading type. That is, the bread dough to be produced surely has mechanical resistance and stability in machine production, and the breads produced from the bread dough can sufficiently produce the natural sweetness of maltose derived from flour. And will be able to maintain the incense.
[0048]
Also, in the bread dough making process, if the kneaded seed is coated with the previous seed after fermentation and then kneaded, most or part of the air is degassed from the previous seed after fermentation during coating. As a result, the wheat gluten is weakened by heat damage, and the glue that has become extremely sticky is sufficiently bonded and developed by the wheat gluten, and the bread dough is protected while being protected by the extensible fermented seed. It becomes possible to knead, and furthermore, the breads that maintain this as much as possible without losing the natural sweetness and aroma derived from flour, and the moist softness and stickiness characteristic of the manufactured breads can do.
Further, an intermediate dough is prepared by kneading the former seed after fermentation and at least the remaining amount of flour, the remaining amount of yeast and water, to prepare an intermediate dough. If the bread dough is made by kneading, the bread dough after further kneading has a certain elasticity without being excessively soft, maintaining an appropriate property without excessive tackiness, Baking bakers have a mechanical resistance, are large in volume with an oven spring, have good tenacity, and can stabilize the quality of baked products in a mechanical mass baking between products. This method is extremely effective especially when a large amount of flour is used in the step of preparing the hot water kneading seed, while the amount of the flour used in the step of preparing the dough and / or bread dough is relatively small. .
[Brief description of the drawings]
FIG. 1 is a process chart showing a method for producing breads according to a first embodiment of the present invention.
FIG. 2 is a process chart showing a method for producing breads according to a second embodiment of the present invention.
FIG. 3 is a table showing conditions of a hot water kneading seed of Example 1 of the present invention.
FIG. 4 is a table showing conditions for preparing a pre-species in Examples 1 to 3 of the present invention.
FIG. 5 is a table showing conditions for preparing bread dough of Examples 1 to 3 of the present invention.
FIG. 6 is a table showing conditions for preparing a hot water kneading seed according to a second embodiment of the present invention.
FIG. 7 is a table showing conditions for preparing a hot water kneading seed in Example 3 of the present invention.
FIG. 8 is a table showing conditions for preparing bread dough of Comparative Example 1.
FIG. 9 is a table showing conditions for producing a middle class in Comparative Example 2.
FIG. 10 is a table showing conditions for preparing bread dough of Comparative Example 2.
FIG. 11 is a table showing test results of the bread dough of Example 1 of the present invention and Comparative Examples 1 and 2, such as the mechanical resistance and the texture of the produced bread.
FIG. 12 is a table showing the results of a comparative test in which square breads were produced in accordance with Example 1 and Comparative Example 2 of the present invention, and the amount of sugar in the crumbs and the like were measured.
FIG. 13 is a table showing a measurement method of a comparative test for the amount of sugar in crumbs performed by producing square bread according to Example 1 and Comparative Example 2 of the present invention.

Claims (12)

At least a part of the total flour at least part of the flour to make a baking seeds making step,
A pre-seed preparation step of kneading a raw material composed of at least 20% by mass to 50% by mass of the total flour amount, a part of the yeast and water of the total yeast amount to prepare a pre-seed,
A pre-seed fermentation step of fermenting the pre-seed,
A baking dough making step of kneading the baking seeds, the pre-fermentation seeds, and at least the remaining amount of flour, the remaining amount of yeast and water to prepare bread dough. A characteristic method for producing bread. A kneading seed preparation step of kneading at least a part of the total flour amount and a portion of flour and boiling water to create a kneading seed,
A pre-seed preparation step of kneading a raw material consisting of at least 20% by mass to 50% by mass of the total flour amount and a part of the yeast and water in the total yeast amount to prepare a pre-seed;
A pre-seed fermentation step of fermenting the pre-seed,
A bread dough making step of kneading the baking seeds, the pre-fermented seeds, and at least the remaining amount of flour, the remaining amount of yeast and water, and producing a bread dough. A characteristic method for producing bread. A kneading seed preparation step of mixing and kneading while heating at least a part of the whole flour amount and flour to create a kneading seed,
A pre-seed preparation step of kneading a raw material composed of at least 20% by mass to 50% by mass of the total flour amount, a part of the yeast and water of the total yeast amount to prepare a pre-seed,
A pre-seed fermentation step of fermenting the pre-seed,
A bread dough preparation step of kneading the baking seed, the pre-fermentation seed, and at least the remaining amount of wheat flour, the remaining amount of yeast and water, and preparing a bread dough. A characteristic method for producing bread. The method for producing breads according to claim 3, wherein the water is hot water. 5. The method for producing breads according to claim 1, further comprising an aging step of allowing the hot kneading seeds to be aged at a low temperature for a long time. The said pre-seed preparation process WHEREIN: The quantity of the yeast used is made into 0.5 mass%-1.5 mass% with respect to the whole wheat flour amount, The Claim 1, 2, 3, 4 or 5 characterized by the above-mentioned. A method for producing breads. The amount of the remaining yeast used in the bread dough making process is set to 0.3% by mass to 1.6% by mass with respect to the total flour amount. Or the method for producing breads according to 6. The total yeast amount, which is the sum of the yeast amount used in the pre-seed preparation step and the yeast amount used in the bread dough preparation step, is 1.5% by mass to 2.5% by mass based on the total flour amount. The method for producing breads according to claim 1, 2, 3, 4, 5, 6, or 7. The bread according to any of claims 1, 2, 3, 4, 5, 6, 7, and 8, wherein yeast food, an oxidizing agent, an enzyme agent, an emulsifier, and other improving agents are not added in the pre-seed preparation step. Manufacturing method. The method for producing breads according to claim 1, 2, 3, 4, 5, 6, 7, 8 or 9, wherein a salt is added in the pre-seed preparation step. 10. The bread dough making step, wherein the kneading seeds are kneaded after being coated with the seeds after the fermentation and then kneaded. Or the method for producing bread according to item 10. After kneading the former seed after fermentation and a raw material comprising at least the remaining amount of flour, the remaining amount of yeast and water to prepare an intermediate dough, in the bread dough forming step, the hot dough seed and the intermediate dough are prepared. The bread manufacturing method according to claim 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10, wherein the dough is kneaded with the dough to prepare a dough.

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