JP2004166503A - Method for producing bread and apparatus for baking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing bread by which labor during baking of the bread can be reduced and the taste of the baked bread can be made tasty and to provide an apparatus for baking. <P>SOLUTION: The apparatus for baking comprises a plurality of recessed parts (30) having the shape and dimensions corresponding to those of bread dough (R) to be baked. The recessed parts are composed so as to be housed in the apparatus for baking the bread (a bread oven, a machine for baking or a baking oven for bakers). <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to improvements in bread making technology. More particularly, it relates to improvements in apparatus and methods for producing bread of the type referred to as so-called "bread."
[0002]
[Prior art]
Conventionally, when baking bread, use a hollow “baking mold” that is a rectangular parallelepiped of approximately the same size as the baked bread and has an open top, and put the dough into the baking mold, Everything is baked in a flat kiln.
[0003]
However, in the conventional baking of bread, the following various operations, namely,
(B) Putting the dough into a baking mold
(B) Placing the firing mold containing the dough in a flat kiln
(C) Removing the firing mold from the flat kiln after firing
(D) Work to take out bread from the baking mold
Is required.
These operations (a) to (d) are extremely time-consuming and require a great deal of labor, and therefore, the workability is poor, and this is one of the causes of a rise in labor costs.
[0004]
Further, in the conventional bread manufacturing technique, a so-called release oil (liquid paraffin or the like) must be applied to the inside of the baking mold so that the baked bread can be easily removed from the baking mold.
Since the release oil is absorbed by the skin of the bread, the taste of the skin deteriorates, and as a result, the taste of the whole bread deteriorates.
[0005]
As another conventional technique, for example, Japanese Patent Application Laid-Open No. 6-98668 discloses a technique in which bread dough is sandwiched between two upper and lower exhibition boards and baked in a flat state.
Japanese Patent Application Laid-Open No. 2001-61400 discloses a bread baking apparatus provided with a rotating table that rotates upward while holding an insertion table.
However, neither the technique disclosed in JP-A-6-98668 nor the technique disclosed in JP-A-2001-61400 solves the above-described problems.
[0006]
[Problems to be solved by the invention]
The present invention has been proposed in view of the above-described problems of the related art, and can reduce the labor required for baking bread and make it possible to make the taste of baked bread delicious. It is an object of the present invention to provide a method for producing a bread and an apparatus for baking.
[0007]
[Means for Solving the Problems]
The bread baking top plate (20) of the present invention is formed with a plurality of recesses (30) having a shape and dimensions corresponding to the bread dough (R) to be baked. It is configured to be able to be stored in a baking machine, a baking oven for baker).
[0008]
According to the present invention having such a configuration, the plurality of recesses (30) formed in the baking top plate (20) correspond to the dimensions and bottom shape of the bread (for example, bread) to be manufactured. A heat resistant paper for food (commercially available: 32) is bent and laid in a shape conforming to the concave portion (30), and a predetermined amount of the dough (R) is placed (or accommodated) on the heat resistant paper for food (32), or In a state where the dough (R) is directly placed in the recess (30) without laying heat-resistant paper for food, the baking top plate is placed in an oven (for example, a convection oven described later) and is baked.
Therefore, it is not necessary to perform the operation of placing the dough in the firing mold and disposing the firing mold in the kiln as in the conventional manufacturing method, and the workability is extremely good.
[0009]
And according to the present invention, since it is not necessary to use a firing mold,
Work to put dough into firing mold
Work to arrange the firing mold containing the dough in a flat kiln,
After firing, take out the firing mold from the flat kiln,
Work to take out bread that has been baked from the baking mold,
Is unnecessary, and the labor involved in firing is greatly reduced. As a result, workability is significantly improved.
Accordingly, various costs including labor costs can be suppressed.
[0010]
Furthermore, when the baking top plate (20) of the present invention is used, since a baking mold is not required, there is no need to use a releasing oil, and the releasing oil permeates a manufactured bread (for example, bread). It does not end up. Therefore, delicious bread can be baked without lowering the taste of bread (especially the taste of skin).
Further, since the baking mold is not used, the dough expands naturally and bake into a delicious bread.
[0011]
The baking sheet (20) of the present invention is preferably made of stainless steel (Claim 2).
This is because if the baking sheet is stainless steel, the baked bread skin does not adhere to the baking sheet even if heat-resistant paper for food is not laid. In other words, if the baking sheet (20) of the present invention is made of stainless steel, the dough (R) can be directly placed without laying heat-resistant paper for food.
[0012]
When a baking mold is placed on a baking top plate and placed in an oven as in the prior art shown in FIG. 8, if the baking top is inclined, the baking mold rolls (slids). There is danger.
On the other hand, if the baking sheet of the present invention is made of stainless steel, since the heat-resistant paper for food is not spread, the dough (R) directly contacts the baking sheet (20), and the viscosity of the dough itself increases. Stick it. Therefore, even if the baking sheet (20) is slightly inclined, there is no possibility that the dough rolls.
[0013]
The firing top plate of the present invention can of course be made of a material other than stainless steel. In that case, there are cases where heat-resistant paper for food must be laid.
[0014]
The bread baking apparatus (10: bread kiln, baking machine, baker baking kiln) of the present invention is configured as a convection oven (14) to accommodate the baking top plate (20). It is constituted (claim 3).
[0015]
Conventional bread kilns are generally flat kilns, and the floor of the oven is made of stone, iron plate, or the like, and is configured as a radiation oven that heats the inside of the bread kiln with radiant heat.
On the other hand, in the bread baking apparatus (10) of the present invention, since it is configured as a convection oven (14), it has a high thermal power (a large amount of heating) and can be installed in the entire space in the bread kiln (10). The bread dough can be uniformly baked throughout.
[0016]
Since the convection oven has a larger heating amount than the conventional radiant oven, the bread skin is burnt in a "short time" and "thin".
Here, as a result of the inventor's many years of research, it has been found that skin that has been baked “in a short time” and “thin” is very delicious.
Thus, the use of a convection oven makes the baked bread crust very tasty.
[0017]
In the conventional flat kiln, firing dies are arranged only on the floor, so that only the floor can be used. Therefore, there is a limit to the quantity that can be baked in one bread kiln.
In contrast, according to the present invention having the above-described configuration, the baking top plate (20) and the convection oven (14) are combined, and a plurality of stages are formed inside the convection oven. The baking top plate (the baking top plate 20 containing the dough R in the concave portion 30) can be arranged on a stopper structure of the baking top plate (for example, a projection shaped to lock the baking top plate).
Therefore, the dough (R) can be heated not only on the floor but also in the entire space in the oven (14). That is, compared to a flat kiln having the same projected area, a large amount of bread can be baked at a time.
[0018]
In the method for producing bread of the present invention, instant dry yeast is used as yeast, the amount of addition is 0.03% by weight to 1.0% by weight based on flour, and the amount of sugar (eg, granules, etc.) added. Is 0.5% by weight to 5% by weight with respect to the flour, and the amount of the fat or oil (unsalted butter) is 10% by weight to 30% by weight with respect to the flour (Claim 4).
[0019]
According to the bread manufacturing method of the present invention having such a configuration, the yeast mixing ratio (weight ratio to flour) in the present invention is much higher than the conventional yeast mixing ratio (weight ratio to flour). It will be a small number.
In the present invention, the amount of instant dry yeast added to 1 kg of flour is most preferably 5 g (0.5% by weight).
[0020]
Here, if the amount of the instant dry yeast is too small, the dough does not swell sufficiently. If the dough does not expand sufficiently, the baked bread will be poorly digested. In addition, the taste of bread as a product becomes poor (unsatisfactory).
On the other hand, if the amount of the instant dry yeast is too large, a fermented smell appears, and the taste of the bread is impaired.
[0021]
In the case of the above-described production method of the present invention, the amount of added sugar is smaller than in the conventional case (the weight ratio of sugar to flour is about 5%).
In the production method of the present invention, the type of sugar content to be added is not particularly limited, but granulated sugar is optimal. The optimum amount of addition is 1% by weight based on the flour.
[0022]
Here, when the sugar content is too small, the yeast cells are not sufficiently activated, and as a result, the same disadvantages as when the amount of yeast itself added is small occurs. That is, the bread dough does not swell sufficiently, resulting in bread that is indigestible. Then, the bread as a product becomes unsatisfactory (unsavory).
On the other hand, if the sugar content is too high, “sweetness” will appear in bread as a product. When this `` sweetness '' comes out, people who eat bread get tired of the taste of bread, and even though it is bread that is eaten as a staple food, it will not be able to ingest a sufficient amount as a staple food, Inconvenience occurs.
[0023]
In practicing the present invention, only unsalted butter is used as the fat or oil. Other fats and oils are not used in the present invention.
Further, in the present invention, the amount of fat (or salt-free butter) added (or the weight ratio to flour) is much larger than that of the conventional production method (100 g to 300 g per 1 kg of flour). The optimal amount of the fat added is 20% by weight.
[0024]
Here, if the amount of the fats and oils is too small, the extensibility deteriorates, and the bread does not easily swell.
On the other hand, when the amount of the fat or oil is too large, the production cost increases. As food, the calorie intake is too high, which is not preferable in terms of “health”.
[0025]
The bread produced by the production method of the present invention has a high content of fats and oils (unsalted butter), so that when it is made toast (when baked), it is delicious without adding butter.
[0026]
In the production method of the present invention, in addition to the above-described instant dry yeast, sugar, oil and fat, and flour, salt (the amount of addition is about the same as the conventional production method: about 1.8%) and water (there is no significant difference from the conventional method: 62%) (.About.70%).
In other words, unlike the conventional production method, it is not added except for instant dry yeast, sugar, oil and fat, flour, salt and water in principle.
However, it is possible to add milk or skim milk powder.
[0027]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.
In the illustrated embodiment, baking dough is arranged in a different manner from the related art in a baking oven (a device for baking bread) using a baking top plate having a special shape and material, and baking is performed.
[0028]
FIG. 1 shows a bread kiln used in an embodiment of the present invention.
In FIG. 1, a bread kiln generally indicated by reference numeral 10 includes an upper hood 12, a middle oven main body 14, and a lower stove 16.
Here, the stove 16 is a room for fermenting bread dough, and may be configured to be able to set temperature and / or humidity.
[0029]
Although not clearly shown, the middle oven 14 is configured to accommodate a plurality of, for example, three, baking top plates 20 shown in FIG.
The bread kiln will be described later.
[0030]
In FIG. 2, a plurality of, in the example of FIG. Here, the recesses 30 are arranged at such an interval that the baked bread does not interfere with each other.
The cross-sectional shape of the recesses 30 is a groove shape in which the horizontal bottom length L is longer than the vertical wall height H as shown in FIG. 3, but the vertical wall portion as shown in FIG. May be a groove shape in which the height H and the horizontal bottom length L are substantially equal.
Also, in order to promote the detachment of the baked bread from the recesses 30..., Rounds can be formed at the left and right corners of the bottom as shown in FIG.
Alternatively, as shown in FIG. 6, the cross-sectional shape can be configured as a trapezoid.
[0031]
Here, the shape and size (area) of the concave portion 30 correspond to the bottom area of the bread to be manufactured.
The depth of the concave portion 30 is configured to be relatively deep, although it depends on the amount of the cloth placed therein. For example, 3 cm to 7 cm is preferable. This corresponds to a relatively large height dimension (for example, 10 cm to 15 cm) of the bread. In this respect, it is greatly different from a top plate used for baking confectionery or the like.
[0032]
At the time of baking the bread, the dough R is accommodated in the recess 30 as shown in FIG. More specifically, a heat-resistant paper for food (commercially available) 32 is laid in the concave portion 30 in a state of being bent into a shape conforming to the concave portion 30, and a predetermined amount of the dough R having a composition described later is placed thereon. Or accommodate.
While the dough R is placed in the concave portion 30, the baking top plate 20 is placed in the above-mentioned baking oven 10 (convection type oven) and fired.
[0033]
The above-described operation in the illustrated embodiment has extremely high workability as compared with the operation of placing the dough in the firing mold and disposing the firing mold in the kiln (the operation in the conventional manufacturing method as shown in FIG. 8). Good.
[0034]
Then, in the illustrated embodiment, it is not necessary to use a firing die, so if the firing top plate 20 is used, various operations conventionally required, that is,
Work to put dough R into firing mold
Arranging the firing mold containing the dough R in a flat kiln;
After firing, take out the firing mold from the flat kiln,
Work to take out bread that has been baked from the baking mold,
Is unnecessary, the labor involved in firing is greatly reduced, and workability is greatly improved. As a result, various costs including labor costs can be suppressed.
[0035]
In addition, since the use of the firing mold can be omitted, there is no need to use a release oil. Therefore, the release oil does not permeate into the manufactured bread, and the taste of the bread (particularly the taste of the skin) is not deteriorated.
Furthermore, according to the production method of the present invention which does not use a firing mold, it expands naturally and can be baked deliciously (can be baked so as to be delicious).
[0036]
In the illustrated embodiment, the firing top plate 20 is formed of stainless steel. As a result, even if the heat-resistant paper for food is not laid, the baked bread skin does not adhere to the baking sheet.
In other words, the food heat-resistant paper 32 shown in FIG. 7 can be omitted.
[0037]
If the food heat-resistant paper 32 is not laid, the dough R is stuck to the baking sheet 20 due to the viscosity of the bread dough R itself. For this reason, even if the baking sheet is slightly inclined as shown in FIG. 7, the dough R stays in the recess 30 due to its own weight and adhesive strength, and does not roll out.
On the other hand, in the method using the conventional mold, as described above (see FIG. 8), if the top plate 20J for firing is inclined to a certain degree or more, the mold 50 rolls down, which is dangerous.
If the baking mold 50 is placed on the baking top plate 20J and placed in a convection type open, the baking mold 50 will roll (or slip) if the baking top plate 20J is tilted, which is dangerous. It is.
[0038]
Again, the bread kiln 10 shown in FIG. 1 will be described.
Conventional bread kilns are flat kilns, and the floor is made of stone, iron plate, or the like. And it is configured as a "radiant oven" that heats the inside of the kiln with radiant heat.
On the other hand, the oven main body 14 arranged in the middle stage of the bread kiln 10 of FIG. 1 is configured as a convection oven.
Here, as the convection oven itself, a known commercially available product (for example, a convection oven marketed under the trade name “Pavayer” or “Topaz oven” sold by Okubo Shokai Co., Ltd.) can be applied as it is.
[0039]
Although not shown clearly, the convection oven shown is provided with a hot air fan inside, like a commercial product, so that soft hot air can reach all corners inside the oven 14. Have been. Therefore, there is an effect that so-called “uneven grilling” hardly occurs and drying is prevented.
In other words, since the convection oven 14 is used, the heat is strong (or the amount of heating is large), and the food can be "baked" uniformly over the entire space in the bread oven (oven 14). .
[0040]
Then, by using such a convection oven 14, the bread crust is burned in a "short time". Moreover, the bread is baked so that the skin becomes thin.
As a result of the inventors' years of research, skin that has been baked "in a short time" and "thin" has been found to be very delicious.
Thus, the use of a convection oven makes the baked bread crust very tasty.
[0041]
Moreover, in the conventional flat kiln, since the firing molds are arranged only on the floor, only the floor can be used.
In contrast, if the above-described baking top plate 20 and the convection oven 14 are combined, the baking top plate 20 is stored in each of the plurality of stages of the convection type open 14, and the dough R is stored in the recess 30. Can be arranged with That is, the dough R can be heated not only on the floor but also in the entire space in the oven 14.
Therefore, compared to a flat kiln having the same projected area, a large amount of bread can be baked at a time, and the efficiency of the baking operation becomes very high.
[0042]
Next, a method for producing bread according to the present embodiment will be described with reference to the composition tables in FIGS. 9 to 11.
[0043]
Conventionally, yeast used is raw yeast, whereas instant dry yeast (for example, a commercial product) is used in the method for producing bread of the present invention.
[0044]
Compared with the conventional yeast blending ratio (weight ratio to flour), the blending ratio of yeast (weight ratio to flour) in the present invention is much smaller.
[0045]
In the present invention, as shown in the composition table of FIG. 9, the amount of instant dry yeast added is 0.3 g to 10.0 g (0.03% to 1.0%) per 1 kg of flour. The optimum value is preferably 5 g (0.5%) of instant dry yeast per 1 kg of flour.
[0046]
If the amount of the instant dry yeast is too small, the dough does not swell sufficiently, resulting in bread that is indigestible. And the bread taste as a product is not good (not good).
[0047]
Conversely, if the amount of instant dry yeast added is too large, a fermented smell will appear and the taste of the bread will be impaired.
[0048]
As shown in the composition table of FIG. 10, the amount of added sugar is smaller than in the conventional case (the weight ratio of sugar to flour is about 5%).
[0049]
In the production method of the present invention, it is preferably 0.5% to 5%, and most preferably 1%.
[0050]
If the sugar content is too low, the yeast will not be sufficiently activated, and as a result, the same disadvantages as when the amount of yeast itself added is small will occur. In other words, the bread dough does not swell sufficiently, and bread that is indigestible is produced, and the bread as a product has a poor taste (not good).
[0051]
Conversely, if there is too much sugar, the bread as a product will have "sweetness". If this "sweetness" comes out, those who eat bread will get tired of the taste. That is, although bread is eaten as a staple food, a sufficient amount of staple food cannot be eaten.
[0052]
The type of sugar is not particularly limited, but granulated sugar is optimal.
[0053]
In the production method of the present invention, salt-free butter is used as the fat or oil. Others do not mix as fats and oils.
[0054]
As shown in the composition table of FIG. 11, the amount of fat (or salt-free butter) added (or the weight ratio to flour) is much larger than in the conventional production method.
In the production method of the present invention, the addition ratio of oil (fat-free butter) to flour is preferably 10% to 30% (100 g to 300 g per 1 kg of flour), and most preferably 20%.
[0055]
Here, if the amount of the fat or oil is too small, the extensibility is deteriorated, and the bread is difficult to swell.
[0056]
Conversely, if the amount of fats and oils is too large, the production cost increases. In addition, since the bread is consumed as food, if the bread is eaten with an excessive amount of fats and oils, the calorie intake becomes too high, which is not preferable in terms of “health”.
[0057]
Here, since the bread produced by the production method of the present invention has a larger amount of fats and oils (unsalted butter) than conventional bread, (the bread produced by the production method of the present invention) When it is toasted (baked), it has the advantage of being delicious without the need to apply new butter.
[0058]
According to the production method of the present invention, in addition to the above-mentioned instant dry yeast, sugar, oil and fat, and flour, salt (addition amount is about 1.8%, which is almost the same as the conventional production method) and water (62%, which is not much different from the conventional production method) ７０70%).
Unlike the conventional production method, it is also characterized in that no additives are added except for the following materials.
[0059]
However, an appropriate amount of milk or skim milk powder can be added.
[0060]
It is to be noted that the illustrated embodiment is merely an example, and is not a description that limits the technical scope of the present invention.
For example, although ten concave portions 30 are formed in the illustrated top plate 20, other concave portions may be formed (for example, fourteen concave portions 30 may be formed).
[0061]
In the present invention, the following method and apparatus are conceivable as embodiments thereof.
(1) A bread baking top plate made of stainless steel, having a plurality of recesses having shapes and dimensions corresponding to the bread dough to be baking, configured to be housed in a bread baking device.
(2) It is configured as a convection oven and is configured to accommodate a baking baking plate (s), wherein the baking baking plate has a shape and dimensions corresponding to the bread dough to be baked. An apparatus for baking bread made of stainless steel having a plurality of recesses formed therein and configured to be housed in the apparatus for baking bread.
(3) Instant dry yeast is used as the yeast, the amount of addition is 0.03% by weight to 1.0% by weight based on the flour, and the amount of sugar added is 0.5% by weight to 5% by weight based on the flour. A method for producing bread that is baked by a bread baking apparatus configured as a convection oven, wherein the amount of the fat or oil is 10% to 30% by weight based on the flour.
(4) Instant dry yeast is used as the yeast, the amount of addition is 0.03% by weight to 1.0% by weight based on the flour, and the amount of sugar added is 0.5% by weight to 5% by weight based on the flour. % By weight, the amount of the fat added is 10% by weight to 30% by weight with respect to the flour, and the bread baking plate on which the bread dough is placed has a plurality of shapes and dimensions corresponding to the bread dough to be baking. A method for producing bread, in which a concave portion is formed and configured to be housed in an apparatus for baking bread. Here, the material of the top plate is preferably stainless steel.
(5) Instant dry yeast is used as the yeast, the amount of addition is 0.03% by weight to 1.0% by weight based on the flour, and the amount of sugar added is 0.5% by weight to 5% by weight based on the flour. % By weight, the amount of the fat added is 10% by weight to 30% by weight with respect to the flour, and the bread baking plate on which the bread dough is placed has a plurality of shapes and dimensions corresponding to the bread dough to be baking. A method for producing bread in which a concave portion is formed and configured to be housed in a bread baking apparatus, and baking is performed by a bread baking apparatus configured as a convection oven. Here, the material of the top plate is preferably stainless steel.
[0062]
【The invention's effect】
The effects of the present invention are listed below.
(1) The plurality of recesses formed in the baking top plate correspond to the dimensions and bottom shape of the bread to be manufactured, and the baking top plate is placed in a state in which the dough is directly placed in the recess. Since it is placed in an oven and fired, there is no need to use a firing mold. Therefore, the work required in the prior art, namely,
Work to put dough into firing mold
Work to arrange the firing mold containing the dough in a flat kiln,
After firing, take out the firing mold from the flat kiln,
Work to take out bread that has been baked from the baking mold,
Becomes unnecessary, and the labor involved in firing is greatly reduced, and as a result, workability is greatly improved.
(2) As a result of the operation and effect (1), various costs including labor costs can be reduced.
(3) Since a baking mold is not required, there is no need to use a release oil, and the release oil does not soak into the manufactured bread. Therefore, delicious bread can be baked without lowering the taste of bread (especially the taste of skin).
(4) Since no baking mold is used, the dough expands spontaneously and bake into delicious bread.
(5) When stainless steel is used for the baking sheet, the baked bread skin does not adhere to the baking sheet even without laying heat-resistant paper for food. Therefore, the bread dough can be directly placed on the baking sheet without laying heat-resistant paper for food.
The bread dough comes into direct contact with the baking sheet and is adhered due to the viscosity of the dough itself, since heat-resistant paper for food is not spread. Therefore, even if the baking sheet is slightly inclined, there is no possibility that the dough rolls.
(6) When the apparatus for baking bread is configured as a convection oven, the baking dough can be uniformly fired over the entire space in the bread kiln because of its strong thermal power (large amount of heating). In addition, the convection oven has a larger heating amount than the conventional radiation oven, so that the bread crust can be burned in a short time, and further, it can be "thinly" burned. And "thin" skins are very delicious.
Therefore, the baked bread skin becomes very delicious.
(7) A baking sheet and a convection oven are combined, and a baking sheet stopper structure formed in a plurality of stages inside the convection oven (for example, a shape that locks the baking sheet) A top plate for firing can be arranged on the projections). Therefore, the dough can be heated not only on the floor but also in the entire space in the oven. That is, compared to a flat kiln having the same projected area, a large amount of bread can be baked at a time.
(8) In the production of bread, instant dry yeast is used, the amount of addition is 0.03% by weight to 1.0% by weight with respect to the flour, and the amount of sugar (eg, granules) is with respect to the flour. If the amount of addition of fats and oils (unsalted butter) is 10% by weight to 30% by weight with respect to flour, the bread dough swells sufficiently and does not produce a fermentation smell.
(9) The addition of an appropriate amount of granulated sugar causes the bread dough to swell sufficiently and the yeast to be sufficiently activated, so that the taste of the bread is not "too sweet" and is very delicious.
(10) Since the content of fats and oils (unsalted butter) is high, when toasted (baked), it is delicious without adding butter.
[Brief description of the drawings]
FIG. 1 is a perspective view of a bread kiln according to an embodiment of the present invention.
FIG. 2 is a top view of a baking top plate used in the embodiment of the present invention.
FIG. 3 is an example of a cross-sectional view of a concave portion of a top plate for firing used in an embodiment of the present invention.
FIG. 4 is another example of a cross-sectional view of the concave portion of the baking sheet used in the embodiment of the present invention.
FIG. 5 is a cross-sectional view of a concave portion of a firing top plate used in an embodiment of the present invention, in which a bottom corner has a round shape.
FIG. 6 is a cross-sectional view of a concave portion of a firing top plate used in the embodiment of the present invention, which is a trapezoidal cross-sectional example.
FIG. 7 is a view showing a state in which the baking top plate is inclined with bread dough placed on the concave portion of the baking top plate in the embodiment of the present invention.
FIG. 8 is a state diagram when a baking top plate on which a baking mold is mounted in the related art is inclined.
FIG. 9 is a diagram showing the amount of instant dry yeast added in the bread manufacturing method according to the embodiment of the present invention.
FIG. 10 is a diagram showing the added amount of granulated sugar in the bread manufacturing method according to the embodiment of the present invention.
FIG. 11 is a diagram showing the amount of salt-free butter added in the bread manufacturing method according to the embodiment of the present invention.
[Explanation of symbols]
10 ... Bread kiln
12 ... Hood
14 ・ ・ ・ Oven body
16 ... Heiro
20, 20J: Top plate for firing
30 ... recess
32 ... heat-resistant paper for food
50: Mold for firing
R: bread dough

Claims (4)

A bread baking top plate, wherein a plurality of concave portions having a shape and a size corresponding to a bread dough to be baking are formed and configured to be housed in a bread baking device. The bread baking sheet according to claim 1, wherein the material is stainless steel. An apparatus for baking bread, wherein the apparatus is configured as a convection oven, and is configured to house the baking sheet according to claim 1. Instant dry yeast is used as the yeast, the amount of addition is 0.03% by weight to 1.0% by weight based on the flour, and the amount of sugar added is 0.5% by weight to 5% by weight based on the flour. A method for producing bread, wherein the amount of the fat or oil is 10% by weight to 30% by weight based on the flour.

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