JP2004065130A - Method for producing breads - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve gentle softness and elasticity which are the special characteristics of baked breads produced from a hot water-kneaded material and further improve qualities such as natural sweetness and aroma originated 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 an intermediate dough-producing process for kneading raw materials comprising at least remaining wheat flour, yeast, salt and water to produce the intermediate dough, and a bread dough-producing process for mixing and kneading the hot water-kneaded material with the intermediate dough to produce the bread dough. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
In the present invention, a bread dough is prepared by kneading a part of the total amount of flour by using a part of flour to prepare a hot-kneading seed, and using the hot-kneading seed to prepare a bread dough by a straight kneading method (straight method). And a method for producing breads.
[0002]
[Prior art]
Conventionally, flour and hot water are kneaded to prepare a kneading seed, and if necessary, after removing the heat of the kneading seed, the kneading seed and at least flour, yeast, salt, sugar and water A method for producing breads having a moist softness and a natural sweetness and aroma derived from wheat flour by kneading a raw material consisting of Have been.
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. Bread dough is prepared by kneading the ingredients that make up the kneading seeds and the remaining flour, yeast, yeast food, salt, sugar, skim milk powder, fat and other remaining dough in the raw material state, and producing the dough for fermentation. It is to produce bread dough by baking.
And, since the baking seeds are heat-treated flour with hot water, the wheat starch is partially pregelatinized to improve the water retention ability. For this reason, the breads made using the baking seeds are described above. It will have the unique characteristics of
[0003]
[Problems to be solved by the invention]
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-kneading seed made of wheat gluten that has been thermally damaged in this way is too soft, has a weak force, and has a strong adhesive property. Further, the baked bread made from the bread dough has a small volume with an oven spring, has poor firmness, and has poor stability in the quality of baked products in mechanical mass bread making. Was something.
[0004]
Although it is a part of the problems of such conventional methods, in order to solve the problem that bread dough is too soft and weak, and the bread dough obtained by baking the bread dough has a poor durability. Conventionally, in the same manner as in the above-mentioned conventional method, about 10% by mass to 30% by mass of flour and a predetermined amount of boiling water are kneaded with a total amount of flour constituting a bread dough to prepare a hot water kneading seed. After this, the kneaded seeds are stored at a low temperature for a long time, and then the kneaded seeds and the remaining flour, yeast, yeast food, salt, sugar, skim milk powder, oil and fat, etc. There has been proposed a method of producing bread dough by kneading and kneading raw materials constituting the remaining bread dough as they are, fermenting and baking (for example, Japanese Unexamined Patent Publication (Kokai) No. 2002-157572). 2000-262205).
However, even with this technique, the problem that the bread dough after kneading is too soft and weak due to the conventional direct kneading method and the power is weak is not sufficiently solved, and the above-mentioned other conventional methods are not sufficiently solved. However, the problems described above cannot be solved at all, and therefore, the baked breads obtained by these conventional methods and techniques cannot sufficiently exhibit the above-mentioned unique characteristics to the baked breads produced using the hot water kneading seeds. was there.
[0005]
Based on the above, we can summarize the conventional problems,
1. According to the prior art, this effect is presumed to appear directly on the dough after kneading, and the properties of the dough immediately after kneading are as follows. At first glance it looks good, but in practice, the bread dough after kneading is weakly formed because wheat gluten is formed weakly and the bread dough does not drain well during kneading. It becomes.
2. As a result, the bread dough has properties such as stickiness (adhesive), weakness (poor rigidity, etc.), and easy cutting in steps such as division and shaping after kneading.
3. Also, bread dough lacks mechanical suitability and resistance in mechanical bread making. That is, for example, both ends of the bread dough bounce during automatic M-shaped shaping.
4. The baked product of bread dough has a small oven spring under the same fermentation and baking conditions, so that the volume and specific volume tend to be small. The appearance is slightly darker in color, the inner phase has a bottom pool (a phenomenon that the lower air cell membrane is clogged due to insufficient expansion of the lower side of the bread), and the texture is also faster. Tends to flirt.
5. Furthermore, bread dough according to the prior art has a great lack of stability in mechanical mass bread making, and it is extremely difficult to stabilize and uniform the quality of a baked dough product.
That is, the most significant effect is that in the dividing step after kneading the bread dough, a time shift of about 20 minutes occurs from the start to the end of division of one kneading batch (200 to 300 kg). This is as if the time of the first fermentation after kneading is shifted accordingly. The difference in the fermentation time greatly affects the properties of the bread dough in the subsequent process and the stabilization and uniformity of the quality such as the volume, specific volume, appearance, internal phase, and texture of the baked dough.
[0006]
The present invention has been made in view of the above-described conventional problems, and even if bread dough is prepared by a direct kneading method using a hot-kneading seed, the bread dough after kneading is not excessively soft and is not constant. It has elasticity, maintains moderate properties without excessive adhesiveness, has mechanical resistance, and breads obtained by baking the bread dough have a large volume with oven springs, have good durability, and It is an object of the present invention to provide a method for producing bread in which the quality of baked bread in mechanical mass breadmaking is improved, for example, the quality is stable among products.
[0007]
[Means for Solving the Problems]
The method for producing breads of the present invention for solving such problems is a baking seed preparation step of preparing a baking seed using at least a part of the total flour amount, that is, specifically, Although not limited thereto, for example, kneading using at least a part of the total flour amount with flour and boiling water, or heating at least a part of the total flour amount with flour and water, preferably warm water Kneading while kneading to produce a kneading seed, and kneading in advance the raw material constituting the bread dough consisting of at least the remaining flour, yeast, salt and water in the above-mentioned total flour amount and intermediate dough , And a bread dough making step of adding and kneading the hot water kneading seed and the intermediate dough to make bread dough.
As a result, the above-described problems of the related art can be solved. That is, according to the conventional method and technology, in the kneading step of bread dough, flour or the like is directly added to the kneading dough and kneading is performed. It directly affects bread dough after kneading. That is, it is presumed that the tough gluten binding of bread dough is inhibited. On the other hand, according to the present invention, in the kneading step of the bread dough, an intermediate dough is prepared by previously kneading raw materials such as flour constituting the bread dough other than the hot water kneading seed, and the hot kneading seed and the intermediate dough are prepared. Since gluten is kneaded, gluten, which is weakened by heat damage and is weakened by hot water, does not directly affect the dough after kneading. That is, since the intermediate dough already has gluten binding at least to some extent, it is presumed that the bread dough after kneading can obtain gluten binding with relatively increased strength.
Moreover, since 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 as in the conventional medium type method, the medium type is prepared. 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 breads produced by the direct kneading method using a hot-kneading seed, moist softness and the natural sweetness and flavor of maltose derived from flour are not lost at all. It is possible to solve the above-mentioned problem of the related art while maintaining this as it is.
[0008]
In the method for producing breads of the present invention, as the above-mentioned baking seed preparation step, at least a part of the total flour amount and flour and water, preferably kneading while heating warm water to prepare a baking seed. By adopting the hot water kneading seed preparation step, the hot water kneading seed can be prepared by adjusting the heating conditions without using hot water.
[0009]
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.
As shown in FIG. 1, the basic configuration of the embodiment of the present invention is that at least part of the total flour amount is kneaded using flour and boiling water, or part of the flour and water, preferably Kneading while warming with hot water, or by other methods, a kneading seed preparation step (1-1) for preparing a kneading seed using this part of flour, and preferably after the kneading seed preparation step An aging step (1-2) in which the hot-kneading seeds are aged at a low temperature, and an intermediate dough forming step (1-3) in which at least the remaining amount of the raw material consisting of flour, yeast and water is kneaded to form an intermediate dough. Bread dough making step (1-4) of kneading a hot water kneading seed and an intermediate dough to make bread dough, bread dough fermenting step (1-5) of fermenting bread dough, A baking step (1-6) of baking similar dough.
Hereinafter, each step will be described in detail.
[0010]
(1-1) Hot water kneading process
First, a hot water kneading seed is prepared using at least a part of the total flour amount. 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.
The amount of flour used at this time is about 5% to 40% of the total amount of flour constituting the bread dough. If the amount of flour used at this time is small, the unique characteristics of the baked breads manufactured using the hot water kneading seeds, that is, the softness and the natural sweetness and aroma of maltose derived from flour do not remarkably appear. There is a risk.
On the other hand, if the amount of flour used at this time is large, the proportion of heat-damaged wheat gluten in preparing bread dough using the hot water kneading seed becomes too large, and the present invention also makes the above conventional method difficult. This is because there is a possibility that the effect of solving the problem of the above method may not be remarkably exhibited. In other words, if the amount of flour of the hot-kneading seed is too large, the bread dough made using this hot-kneading seed is also extremely soft and weak in power, and has strong adhesive properties, and further lacks mechanical resistance. Become. 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. However, the amount of flour used at this time is desirably 10% by mass to 30% by mass, and more desirably 10% by mass to 20% by mass of the total flour amount.
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. When 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 prepared using the baking seeds are naturally derived from the natural flour. The sweetness and aroma, and the moist softness and stickiness may not be noticeable. 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, when the kneading temperature of the hot water kneading material is high, the wheat starch excessively expands and bursts, and the heat denaturation of the wheat gluten in the hot water kneading material after kneading may excessively proceed. Also according to the present invention, there is a possibility that the above-mentioned conventional method does not significantly improve the problem. Therefore, the kneading temperature of the hot water kneading agent 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.
In this baking seed preparation step, for example, a raw material consisting of at least a part of flour and hot water in the total flour amount can be kneaded to prepare a baking seed. The amount of flour and the kneading temperature of the hot water kneading species used at this time are as described above.
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]
The temperature of the hot water used when preparing the hot water kneading material 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, so that the baked bread made using the kneaded dough is naturally derived from the original flour. The sweetness and aroma, and the softness may not be noticeable. 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.
That is, in 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 obtained by heating the kneading chamber (the heating is then 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 put into a cold kneading chamber, the temperature is preferably from 80 ° C to 100 ° C, and more preferably from 85 ° C to 95 ° C.
[0012]
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, 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.
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.
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. .
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 to promote the gelatinization and low molecular weight of flour.
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.
[0013]
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.
In the present invention, heating is a concept including all heating methods suitable for preparing 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 present invention.
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 step of making the hot water kneading seed, one or more selected from among salt, sugar, skim milk powder, rice flour and the like can be added in addition to flour and boiling 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 of the hot water kneading type.
[0014]
(1-2) Aging process
Next, it is desirable to take an aging step in which the hot-kneading seed is aged at a low temperature for a long time after the hot-kneading seed is prepared. The temperature of the kneading seed can be lowered uniformly to the inside by letting the kneading seed cool at a low temperature, and when adding the kneading seed to the intermediate dough and kneading it to make bread dough, It is extremely easy to adjust the kneading temperature to an appropriate temperature (it varies depending on the type of bread, manufacturing method, etc., but is 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.
The temperature for kneading the kneaded dough is preferably 5 ° C to 20 ° C.
The time for kneading the kneaded dough is preferably 12 hours to 24 hours.
[0015]
(1-3) Intermediate dough making process
Separately from the kneading type, an intermediate dough is prepared by previously kneading at least the remaining ingredients constituting the bread dough consisting of flour, yeast, salt and water. The amount of flour used in preparing the intermediate dough is the remaining amount of flour used when preparing the above-mentioned hot water kneading seed. The amounts of yeast and salt can be the same as those in the conventional straight method.
When preparing the intermediate dough, besides the above, use one or more selected from yeast foods, oxidizing agents, enzyme agents, dough improving agents, emulsifiers, sugars, skim milk powder, oils, dairy products, etc. An appropriate amount can be used. In addition, as described later, it is preferable that the fats and oils are not added at this time, but a hot water kneading seed is added to the intermediate dough and kneaded, and then added last and kneaded.
The kneading of the raw materials for preparing the intermediate dough is performed at least through the pickup stage (low-speed stirring), enters the clean-up stage (water drainage), and is performed until the water is completely dispersed and absorbed into the flour to form a lump dough. Alternatively, it is desirable to enter the development stage until the wheat gluten of the intermediate dough has developed to some extent. On the other hand, kneading until the final stage is entered is not desirable as described later.
[0016]
(1-4) Bread dough making process
Next, the dough and the intermediate dough are kneaded to prepare bread dough.
All of the conventional methods and techniques are used to make bread dough using a baking seed and the remaining flour, yeast, yeast food, salt, sugar, skim milk powder, oil and fat, and other remaining bread. The raw materials constituting the dough were kneaded in the raw material state to produce bread dough. On the other hand, the present invention is characterized in that after preparing a hot water kneading seed and an intermediate dough, a hot water kneading seed is added to the intermediate dough and kneaded to prepare a bread dough.
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, as described above, during the kneading of the intermediate dough and the hot water kneading type for preparing the bread dough, that is, after the bread dough is formed. It is desirable to add, knead, and knead the dough uniformly. This is because if fats and oils are added before the bread dough is formed, this may be inhibited.
In the present invention, it is necessary to use a strong flour as the flour used when preparing the intermediate dough, and it is desirable to use a strong flour as the flour used when preparing the hot water kneading seed.
[0017]
(1-5) Bread dough fermentation process
This bread dough is fermented for a required time. The fermentation can be performed by employing fermentation conditions (temperature, humidity, time, etc.) of a conventional direct kneading method. Here, after the fermentation in the floor time (first fermentation), division and rounding are performed, then bench time is taken, degassing and shaping are performed, and then a proofer is taken.
(1-6) Firing step
Then, the bread dough is baked. In the baked breads, by mixing and kneading the baking seeds and the pre-prepared intermediate dough, the moist softness characteristic of breads using the baking seeds and the natural sweetness and flavor derived from flour are obtained. The bread dough after kneading does not become excessively soft and has a certain elasticity even with the use of a hot-kneading seed, while maintaining the proper properties without excessive tackiness and maintaining mechanical resistance. Baking breads have a large volume and a firmness with an oven spring, and can stabilize the quality of the baked goods in the mechanical mass baking between products.
That is, according to the conventional method and technology, in the kneading step of bread dough, flour or the like is directly added to the kneading dough and kneading is performed. It directly affects bread dough after kneading. That is, it is presumed that the tough gluten binding of bread dough is inhibited. On the other hand, according to the present invention, in the kneading step of the bread dough, an intermediate dough is prepared by previously kneading raw materials such as flour constituting the bread dough other than the hot water kneading seed, and the hot kneading seed and the intermediate dough are prepared. Since kneading is carried out, gluten, which is weakened due to heat damage, is prevented from directly affecting the bread dough after kneading. That is, since the intermediate dough already has gluten binding at least to some extent, it is presumed that the bread dough after kneading can obtain gluten binding with relatively increased strength.
Therefore, the above-described kneading method is performed by mixing and kneading while warming with warm water at the above temperature to prepare a hot water kneading material, and kneading the hot water kneading material and a previously prepared intermediate dough to produce bread dough. It is possible to stably produce breads having remarkable characteristics unique to breads produced using a hot water kneading seed.
The breads of the present invention refer to loaves of bread, confectionery bread, roll bread, French bread, and other breads produced by baking, and the present invention is most particularly suitable for loaves of bread.
[0018]
【Example】
Examples of the present invention will be described below.
[Example 1]
The raw material mix of the hot water kneading seed and the intermediate dough is as shown in FIG. 2 (unit is% by mass).
(Hot water kneading)
Water is added to a kneader (same as the following [Example 3]) and heated to 80 ° C. Thereafter, the heating is stopped. Add flour, sugar and salt (see FIG. 2 (a)). Mix for 2 minutes at 24 rpm. Adjust the kneading temperature to 60 ° C. Thereby, a hot water kneading seed is created. The kneading seed is used after removing the heat, that is, leaving it at room temperature for a long time and allowing it to cool to about room temperature.
(Intermediate fabric)
All the ingredients (other than fats and oils, except for fats and oils; see FIG. 2 (b)) other than the kneading seeds and kneading at a low speed of 2 minutes and a high speed of 4 to 5 minutes are used to knead the intermediate dough. create. The intermediate dough has a certain degree of gluten binding.
(Bread dough)
Add the kneading seed to the intermediate dough and knead at low speed for 1 minute and high speed for 5 minutes. The fat is added to the kneaded dough and kneaded at low speed for 1 minute and high speed for 5 minutes. Adjust the kneading temperature to 27 ° C. Thereby, bread dough is created.
(Subsequent manufacturing process)
First fermentation 60 minutes
Divided (using divider) 500g
Rounding (using rounder)
Intermediate fermentation 28 ° C for 20 minutes
Opposition (gas release)
Curling (rolling and shaping of the press fabric) M-shaped folding (using automatic machinery)
Proofer 38 ℃ 50 minutes
Firing 200 ° C for 35 minutes
[0019]
(result)
The bread dough manufactured in this way has a moderate extensibility and flexibility, the adhesiveness is modest, there is no loosening or cutting during the subsequent machine manufacturing process, there is no deterioration in adhesiveness, The bread obtained by baking the bread dough had moist softness and natural sweetness and aroma derived from flour.
[0020]
[Example 2]
After preparing a hot water kneading seed in the same manner as in Example 1 above, the mixture is aged at 10 ° C. to 15 ° C. for 16 to 18 hours.
The intermediate fabric is prepared in the same manner as in the first embodiment.
The bread dough is manufactured in the same manner as in Example 1 after adding the hot water kneaded seed to the intermediate dough, and the subsequent manufacturing process is also the same.
(result)
The bread dough produced in this manner has extremely good extensibility and flexibility as a state after kneading, has no tackiness, and has no slack, collapse or tear during subsequent mechanical processing. There was no stickiness and no mechanical processing resistance.
Bread baked bread dough has a large volume with an oven spring, has a good tenacity, and has a more moist softness and natural sweetness and aroma derived from flour. However, it was confirmed to be constant, and the stability of quality was improved.
[0021]
Next, another embodiment will be described.
[Example 3]
Example 3-1 is an example of a kneading process and a maturing process.
The preparation of the hot water kneading species is performed according to the following steps.
1) Fill the kneader with hot water at 50 ° C.
As a kneader, a steam heating type, a gas direct fire type and the like are known, but in the present embodiment, a steam heating type is used. This generally comprises a can body provided with a stirrer and a jacket portion covering the can body. The can body is warmed by supplying high-temperature steam to the jacket portion, and the food material put into the can body is indirectly heated. The mixture is stirred while being heated.
2) Put a part of oil and fat, flour, salt and sugar (upper sugar) in the kneader in this order.
FIG. 3A shows the dough mixing ratio of the hot water kneading species. 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) The vapor pressure is 0.5 kgF / cm ² While heating at about (about 0.05 MPa), kneading is performed for about 10 minutes at 24 rpm, and kneaded to a dough temperature of 62 to 63 ° C. 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 rough heat, and aged for 16 to 18 hours by air conditioning at 12 to 13 ° C.
[0022]
[Example 3-2]
Example 3-2 is substantially the same as Example 3-1 described above, but as shown in FIG. 3 (b), the mixing ratio of fats and oils in the dough mixing ratio of the hot-kneading type is changed to the flour of the hot-kneading type. The content is set to 10% by mass.
[Example 3-3]
Example 3-3 is substantially the same as Example 3-1 described above, but as shown in FIG. 3 (c), in the dough mixture of the hot water kneading type, no fat was added (the blending ratio of the fat was 0). mass%).
[0023]
[Example 3-4]
As the hot water kneading material, any of the hot water kneading materials prepared in Examples 3-1 and 3-2 and 3-3 was used.
(1) Intermediate dough making process
Intermediate dough is prepared by adding flour and other raw materials (excluding fats and oils) constituting bread dough other than the hot water kneading mixture and kneading at low speed for 2 minutes and medium speed for 4 to 5 minutes. FIG. 4 shows the raw material mixing ratio of the intermediate dough. The intermediate dough has a certain degree of gluten binding.
(2) Bread dough making process
In this example, the bread dough making process was performed as follows.
The above-mentioned kneading seed is added to the intermediate dough so that the flour of the kneading seed becomes 20% by mass of the total flour amount, and kneaded at a low speed for 1 minute and a medium speed for 5 minutes. The fat is added to the kneaded dough and kneaded at low speed for 1 minute and medium speed for 5 minutes. Adjust the kneading temperature to 27 ° C.
Thereby, bread dough is created.
[0024]
(3) Subsequent manufacturing process
First fermentation (floor time) 60 minutes
Divided (using divider) 500g
Rounding (using rounder)
Intermediate fermentation (bench time) 28 ° C 20 minutes
Opposition (gas release)
Curling (rolling and shaping of press fabric) / M-folding (using automatic machinery)
Proofer 38 ℃ 50 minutes
Firing 200 ° C for 35 minutes
[0025]
(Results of this example)
The bread dough manufactured in this way has a moderate extensibility and flexibility, the adhesiveness is modest, there is no loosening or cutting during the subsequent machine manufacturing process, there is no deterioration in adhesiveness, The bread baked from the bread dough had a large volume, exhibited moist softness and an effect of preventing aging over time, and had sweetness and aroma of maltose derived from flour.
[0026]
[Comparative test]
Next, in order to show the effect of the present invention, a test was performed in comparison with the conventional technique.
[Comparative test 1]
As shown in Fig. 5, Example 4 of the present invention (according to Example 2 above, except that the conditions of the bread dough making step to the baking step were changed as shown in Fig. 5. In addition, the dough division of one loaf bread was carried out. (The weight is 260 g.) As a comparative example, in Example 4, breads such as flour were directly added to the baking seeds without preparing an intermediate dough in the bread kneading process in the same manner as in the prior art. A square (Pullman) and mountain (One loaf) loaf is manufactured by adding and kneading the remaining ingredients constituting the dough (other conditions are the same as in Example 4). They were compared and evaluated.
In this comparative test, the floor time was a standard process of 60 minutes, and the time of 80 minutes added to the floor time of 60 minutes plus the time (20 minutes) elapsed from the start to the end of the subsequent division of the dough. Means Equivalent to extending the floor time by 20 minutes over the standard process.
[0027]
FIG. 5 shows the results. That is, in the present invention, the state of the dough manufactured in this manner is, in the present invention, after kneading (at the time of kneading), there is no tackiness, and extremely good extensibility and flexibility, The same applies during the subsequent mechanical processing (division, molding, etc.), and the fabric was excellent in mechanical processing resistance without sagging, waist dropping or cutting. On the other hand, in the comparative example, since the extensibility at the end of the mixing is equivalent to that of the present invention (Example 4), the apparent dough state is good, but the looseness of the dough during the subsequent mechanical processing is large, and the stickiness is sticky. And a piece of dough was seen. This seems to be due to the difference in gluten formation of bread dough.
That is, in the present invention, gluten bonds having relatively increased strength are formed in the bread dough, whereas it is presumed that the gluten bonds are inhibited in the comparative examples.
In the present invention, with respect to the propelling time, in the present invention, the promulgating time is constant between the bread dough divided at the start of the division and the bread dough divided at the end of the division. There is. For this reason, it is extremely difficult to stabilize the quality of baked breads in mechanical line production.
As for breads obtained by baking such bread dough, the product of the present invention has a larger volume and specific volume if the floor time is the same time as compared with the comparative example (compared in a mountain shape (one loaf)), The waist was also good. Further, even if there is a time lag in division, the change in volume is small, and the volume is stable between products. Furthermore, in view of the quality and stability of breads, the product of the present invention shows the quality of breads such as appearance, internal phase, and sensuality among products despite the time lag of division (and thus floor time). There was not much difference and it was stable and good. On the other hand, in the comparative example, the appearance of the breads is slightly darker in the baking color, and the inner phase is in a state where the lower bubble film is clogged due to insufficient expansion of the lower side of the bread (bottom pool). And the texture also tended to be slightly messed up, and their quality was not consistent between products.
From this result, in the example of the present invention, gluten of the intermediate dough has at least some extent already gluten-bonded, so that gluten of the heat-damaged and weakened water-kneading type directly affects the bread dough after kneading. Due to the avoidance of giving, the bread dough after kneading has a certain elasticity without being excessively soft, maintains a suitable property without excessive tackiness, and has mechanical resistance. Further, it can be seen that the breads obtained by baking the bread dough have a large volume with the oven spring, have good tenacity, and that the quality of the breads in the mechanical mass baking is stable among products.
[0028]
[Comparative test 2]
Further, according to the above-mentioned Example 2 of the present invention, and as a comparative example, the standard sponge method (see FIG. 6; the same kind of hot-kneading as that in Example 2 was used; see FIG. 2 (a)). A loaf of bread (square) was produced, and the maltose content in crumb, the content of ethanol and acetic acid, the stress of crumb, and the breaking load of crust were compared and examined. The results are shown in FIG. FIG. 8 shows a measuring method.
According to this, on the one hand, the present invention has significantly higher maltose content in the crumbs of the bread than in the comparative example, whereas on the other hand, the present invention has significantly lower contents of ethanol and acetic acid in the crumbs than the comparative example, In the present invention, it is found that the influence of the smell of ethanol and acetic acid is small, and that maltose derived from flour has a strong natural sweet scent and flavor.
In addition, since the present invention has a significantly lower crumb stress and a breaking load of the crust than the comparative example in any of D + 1 to D + 4, the present invention suppresses the aging of the crumb over time and is soft. It turns out that the pull is weak, the crispness is good, and the texture is light.
On the other hand, in Comparative Example, stability in mechanical mass production was good, but the flavor and flavor of bread crumbs were strong in alcohol odor and acetic acid odor, and the natural sweet flavor and flavor of maltose derived from flour was strong. I don't feel much. Also, the crumbs tended to lose their softness quickly, and the crust and the crust had a strong texture, tended to be crisp and heavy.
[0029]
【The invention's effect】
According to the method for producing bread of the present invention as described above, a baking seed preparation step of preparing a baking seed using at least a part of the total flour amount, that is, specifically, Although not limited to, for example, kneading using at least a part of the total flour amount flour and boiling water, or at least a part of the total flour amount flour and water, preferably while heating warm water Kneading and kneading to produce a kneading seed, and kneading in advance the raw material constituting the bread dough consisting of at least the remaining flour, yeast, salt and water in the total flour amount to form an intermediate dough And an intermediate dough making step, and a dough making step of adding and kneading the above-mentioned dough seed and the above-mentioned intermediate dough to make a dough to make bread dough. Seed glute There is avoided a direct impact on bread dough after kneading. That is, since the intermediate dough already has gluten binding at least to some extent, it is presumed that the bread dough after kneading can obtain gluten binding with relatively increased strength. As a result, the bread dough after kneading does not become excessively soft, has a certain elasticity, maintains appropriate properties without excessive tackiness, has mechanical resistance, and is baked. Breads can exhibit more features, such as a large volume with an oven spring, good stiffness, and stable quality of baked breads in mechanical mass baking among products.
[0030]
Further, in the method for producing breads of the present invention, as a baking seed preparation step, at least a part of the total flour amount and flour and water, preferably hot water, are kneaded while heating to prepare a baking seed. By adopting the kneading seed making step, it becomes possible to make a hot kneading seed by adjusting the heating conditions without using hot water. Furthermore, after the baking seed preparation step, if a ripening step is provided in which the baking seed is aged at a low temperature to ripen, the baking seed is aged at a low temperature to uniformly lower the temperature of the baking seed to the inside. This makes it extremely easy to adjust the temperature at which the bread dough is kneaded to an appropriate temperature when the bread dough is prepared by adding the hot water kneading species to the intermediate dough and kneading the mixture. In addition, the entire uniform hydration of the kneading seed can be sufficiently achieved, and the components of the kneading seed are uniformly homogenized, and the tackiness is reduced to be relatively smooth. Similar dough can be maintained in a good state.
[Brief description of the drawings]
FIG. 1 is a process chart showing a method for producing breads according to an embodiment of the present invention.
FIGS. 2A and 2B show raw material mixing amounts according to an example of the present invention, wherein FIG. 2A is a table showing raw material mixing amounts of hot-kneading seeds, and FIG. 2B is a table showing raw material mixing amounts of intermediate dough.
FIGS. 3A and 3B show raw material mixing amounts according to an example of the present invention, wherein FIG. 3A is a table showing raw material mixing amounts of the kneading seeds of Example 3-1; and FIG. FIG. 3C is a table showing the raw material mixing amount of the kneading seed, and FIG. 3C is a table showing the raw material mixing amount of the hot water kneading seed of Example 3-3.
FIG. 4 is a table showing a raw material blending amount of Example 3-4 of the present invention.
FIG. 5 is a table showing conditions and properties comparison results of Example 4 and Comparative Example of the present invention.
FIG. 6 is a table showing the amounts and conditions of raw materials according to a comparative example of a method for producing bread.
FIG. 7 is a table showing properties comparison results of Example 2 of the present invention and Comparative Example.
[Explanation of symbols]

Claims (6)

At least a part of the total flour using a part of the flour to make a baking seeds making step,
An intermediate dough preparation step of preparing an intermediate dough by kneading in advance raw materials constituting a bread dough consisting of at least the remaining amount of flour, flour, yeast, salt and water;
A method for producing breads, comprising: a bread dough making step of kneading the hot water kneading species and the intermediate dough to produce bread doughs. A kneading seed making step of kneading with at least a part of the total flour amount using a part of flour and boiling water to create a kneading seed,
An intermediate dough preparation step of preparing an intermediate dough by kneading in advance raw materials constituting a bread dough consisting of at least the remaining amount of flour, flour, yeast, salt and water;
A method for producing breads, comprising: a bread dough making step of kneading the hot water kneading species and the intermediate dough to produce bread doughs. 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,
An intermediate dough preparation step of preparing an intermediate dough by kneading in advance raw materials constituting a bread dough consisting of at least the remaining amount of flour, flour, yeast, salt and water;
A method for producing breads, comprising: a bread dough making step of kneading the hot water kneading species and the intermediate dough to produce bread doughs. The method for producing breads according to claim 3, wherein the water is hot water. 5. The method for producing bread according to claim 1, wherein the fat or oil is added in the course of kneading the hot water kneading seed and the intermediate dough in the bread dough making step. 6. The method for producing breads according to claim 1, further comprising a ripening step in which the hot-kneaded seeds are aged at a low temperature and aged after the hot-kneaded seed making step.

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