JP2008245548A - Method for making bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bread having a large volume, preferable appearance on the outside and inside, and further, having texture and flavor markedly superior to those of conventional bread, employing a hot-water method. <P>SOLUTION: A method for producing bread includes producing bread by using hot water dough by a remix straight method. The fermentation time before the remixing of the remix straight method is 60-90 mins. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a bread manufactured by a remix straight method using hot water seed dough.

  In recent years, various soft breads with a moist and soft texture that are popular among Japanese people have been developed due to consumer gourmet tastes. A typical example of this is bread represented as hot water bread or hot water bread (hereinafter referred to as “hot water bread”) in the market. A feature of these bread-making methods is that dough (hot water dough) mixed with hot water at a certain temperature or higher added to a part of the raw flour is added during bread making. And this hot-bread bread has a texture close to that of mochi because starch in wheat flour is gelatinized and swollen more than ordinary bread. Therefore, it matches the tastes of Japanese people and shows explosive sales, and its market size is said to be over 100 billion.

  Under such circumstances, various researches and studies have been conducted on this hot-bread bread mainly by bread makers and millers. The main ones are as follows: 1. a method for producing a hot water pan with good quality (Patent Documents 1 to 9); 2. A method for producing rice flour-containing bread with good quality using hot water dough (Patent Documents 10 to 12) 3. A method for producing steamed bread of good quality using hot water dough (Patent Document 13). The manufacturing method (patent document 14) etc. of the soymilk containing bread | pan which has good quality using hot water seed dough can be mentioned.

However, in any of the above-mentioned published patents, hot water bread is produced by ordinary medium seed method or straight method using ordinary strong wheat. Therefore, the present situation is that the problems such as a decrease in pan volume and deterioration in appearance and internal phase, which are disadvantages of the hot water type method, have not been sufficiently solved.
JP 2006-42809 JP 2006-34223 A JP 2006-304788 A JP 2004-105195 A JP 2004-65130 A JP-A-2004-65082 JP-A-2003-23956 JP 2003-23955 A JP2003-9758 JP 2005-73518 A JP2003-304801A JP 2003-235439 A JP2003-199485 JP 2006-246758 A

  Accordingly, the present invention provides a bread having a large bread volume and a good appearance and internal phase by the hot water seed manufacturing method, and further providing a bread having a much better texture and flavor than conventional hot water bread. It is intended.

  As a result of diligent research on the above problems, the present inventors applied the remix straight method in which remixing is performed after primary fermentation to the hot-bread dough making method, and the above problems are almost solved, and Bread is produced by the remix straight method with a primary fermentation time of 60-90 minutes before remixing, using flour containing 10-100% super strong flour with 67-100% bread water absorption per flour As a result, it was found that the problems of the conventional hot water type bread manufacturing method were solved, and a high-quality bread with excellent flavor and texture was obtained, and the present invention was completed.

That is, the present invention
1. A method for producing bread characterized by being produced by a remix straight method using hot water dough,
2. The method for producing bread according to 1 above, wherein the fermentation time before remixing in the remix straight method is 60 to 90 minutes,
3. The method for producing bread according to 1 or 2 above, wherein bread-absorbing water of flour used for bread-making is 67 to 100% per flour,
4). The bread according to 1 or 2 above, wherein the flour used for breadmaking contains 10 to 90% of super strong flour, and the bread water absorption is 67 to 100% per flour.
5. Bread obtained by the production methods of 1-4 above,
About.

  The hot water seed dough of the present invention means that at least a portion of starch in the flour is added by adding warm water of 90% or more to 80% by weight or more to the flour to 10% or more of the flour used for breadmaking, and mixing. The swollen and gelatinized dough is defined as the dough added during baking.

  The remix straight method of the present invention is a bread making method in which the entire amount of fermented dough is returned to the mixer and mixed again in the same manner as in the straight method. However, the difference from the straight method is that the initial mixing ends in the undermixing state, and when remixing, the mixer current value peak is used as an index to mix to the optimum dough state. Although there is no restriction | limiting in particular in the fermentation time conditions etc. before remixing, Preferably they are 30 degreeC and 60 minutes-90 minutes. When the fermentation time was shorter than 60 minutes, the bread obtained was insufficient in flavor and overall good quality bread could not be obtained. Conversely, when the fermentation time was 90 minutes or more, it was obtained due to overfermentation. There is an adverse effect that the flavor of bread is deteriorated and the dough is softened and workability at the time of baking is deteriorated.

  The super-strong powder as used in the present invention is a pin-type mixer, which is 1.2 times or more, more preferably 1.5 times or more the mixing time (mixing time) of ordinary commercially available strong powder (eg, trade name: Nisshin Seifun Kamelia). This is wheat flour of wheat varieties and strains showing the time until the peak of the current value of the motor. Representative wheat varieties and lines showing the properties of such flour include Glenlea, Wildcat, Bluesky, Victoria INTA, Nagano Agricultural Experiment Station breeding varieties Hanamanten, Kansas State University varieties KS831957, Hokkaido Agricultural Research Center Breeding Line Katsukei 33, North Sea No. 259, North Sea No. 261 and the like can be mentioned. Any flour from any variety and strain can be included in the super-strong powder of the present invention as long as it exhibits the above properties.

  The super strong flour-containing wheat flour of the present invention is a flour obtained by mixing 10% or more, more preferably 30% or more of super strong flour with one or more kinds of various flours. However, in order to fully exhibit the effects of the present invention, it is important that the mixing time of the above-mentioned super-strong flour-containing wheat flour is longer than that of the strong flour generally used for hot water dough bread. Therefore, the optimum mixing ratio of the super strong powder may be appropriately determined depending on the kind and nature of the powder mixed with the super strong powder.

  The bread referred to in the present invention includes all breads produced with yeast fermentation. Other flours, fats and oils, sugars, milk powder, swelling agents, salt, seasonings, flavors, emulsifiers, yeast , Yeast food, oxidizing agents, reducing agents, all or some of the raw materials such as various enzymes, water, and other ingredients, mixed fermentation, steamed, baked, fried, cooked, etc. It is food. For example, French bread, lean bread such as white bread, rolls such as table rolls and butter rolls, special breads such as muffins and rusks, croissants, Danish, sweet bread such as bread, jam bread, cream bread, meat buns, Steamed bread such as Anman, fried bread such as fermented donuts, and pizza crust.

  In the bread-making method of the present invention, primary fermentation is performed by a remix straight method for 60 to 90 minutes, and the ultra-strong flour-containing powder is a mixed powder from only wheat flour, and the bread water absorption per flour is 67% or more. In particular, the effect is particularly effective, and a stronger flour than wheat flour in the mixed flour is more suitable. The content of the super strong powder is preferably 10% to 90%, more preferably 20% to 70%. From this range, when the content ratio of the super strong powder is low, the physical property strength of the dough is not sufficient, so that a bread of sufficient quality cannot be obtained. On the other hand, if the ratio is higher than this range, the physical properties of the dough become too strong, and conversely, the bread-making properties of the dough will deteriorate. Also for bread making water absorption of flour, when the content is 67% or less, the obtained bread is not sufficiently soft, and a bread having a soft texture and slow aging characteristics, which are the characteristics of the bread of the present invention, cannot be obtained. Note that bread water absorption per wheat flour in the present invention is defined as wheat water absorption indicating 500 BU by a farinograph according to the AACC method (AACC: Approved Method of the AACC, Method 08-01 (1991)).

Although the details of the reason why a bread with much better quality than the conventional hot water bread is obtained by the bread manufacturing method of the present invention are unknown, it is estimated as follows.
(1) By mixing twice, L-ascorbic acid in the dough is more oxidized by oxygen, the effect as an oxidizing agent is sufficiently exhibited, and the physical properties of the hot water seed dough are improved.
(2) Like the no-time method and the medium seed method, the remix method is divided and rounded immediately after mixing, so that dough damage is small, moderate fermentation is performed, and a good flavor is imparted.
(3) The use of ultra-strong wheat flour that exhibits good water absorption improves the water absorption of the hot water dough, improves the physical properties of the hot water, and minimizes the damage of the hot water dough during bread making.

  The bread of the present invention is a bread having a large bread volume and a good appearance and internal phase as compared with a conventional hot water type bread, and is a bread having a much better texture and flavor. In addition, since the present invention makes it possible to produce high-quality hot-bread bread using only domestic wheat without using additives, the demand for bread using domestic wheat and bread with good quality are mainly used. It can be expected to make a great contribution to stable production.

  Next, the present invention will be described in more detail based on Examples (including Comparative Examples) shown in Tables 1 to 3, but the present invention is not limited to these Examples.

  A variety of wheat flours with the bread composition shown in Table 1 were used to produce mountain-shaped bread-type breads by a remix straight method with a primary fermentation of 75 minutes using dough of a hot water seed manufacturing method containing 20% hot water dough (wheat flour base). . The bread quality of the obtained bread was compared with that of a conventional bread (comparative example).

  In all the test examples and comparative examples of the present invention, the blending was shown in parts by weight with respect to the flour 100. After the specific volume was measured, the bread was evaluated for the internal phase, texture / flavor, and appearance by five panelists.

The bread making process is shown below.
・ Add the same amount of hot water to 20% of the whole flour, mix with a mixer at 50 rpm for 5 minutes to prepare a uniform dough, place the dough in a polyethylene bag, and place it in a 5 ° C refrigerator overnight. It was stored and used as a hot water seed dough for addition.
・ First mixing: Put all ingredients including hot water dough into a mixer and mix for 2 minutes at 50 rpm ・ Primary fermentation: 30 ° C., 75 minutes ・ Remixing: Put all finished fermentation dough into a mixer at 135 rpm and after mixing peak time Mixing / dividing until about 10 seconds later, rounding: hand splitting by 100g of dough, rounding / bench: 30 ° C, 20 minutes, molding: molding with molder and sheeter • proofing: 38 ° C, humidity 85% up to 1cm on mold Proof fermentation and baking: 200 ° C, 25 minutes

  Note that the straight method of the comparative example was performed in the same manner as the above remix straight method except that the first mixing was performed at 135 rpm under the same conditions as the remix method without remixing.

  From the results in Table 1, it can be seen that the bread of the test example is clearly better in overall quality than the conventional hot water bread (Comparative Example 1). In particular, the quality of the bread produced by the production method of the present invention from wheat flour containing 50% of the super strong flour of Test Example 3 was good. From the above results, it can be seen that by producing the hot water seed bread by the method of the present invention, a much better hot water seed bread can be obtained as compared to the conventional hot water seed bread.

About the flour similar to Table 1 by the butter roll mixing | blending shown in Table 2, bread-making was performed by the remix straight method of fermentation 60 minutes. Only the parts different from Table 1 regarding the baking conditions are described below. The obtained butter roll was evaluated for bread quality in the same manner as in Table 1.
・ Primary fermentation: 30 ° C., 60 minutes / divided, rounded: hand divided by 40 g of dough, rounded / molded: molded into a roll by hand • Proof: 30 min at 38 ° C. and 85% humidity / firing: 200 ℃ 13 minutes

  Note that the straight method of the comparative example was performed in the same manner as the above remix straight method except that the first mixing was performed at 135 rpm under the same conditions as the remix method without remixing.

  From the results of Table 2, it can be seen that, compared with the conventional hot water type butter roll (Comparative Example 2), the hot water type butter roll of the test example is clearly superior in bread quality overall. In particular, the quality of the hot water seed butter roll produced from the wheat flour containing 50% of the super strong flour of Example 6 was good. From the above results, it can be seen that the effect of the present invention is sufficiently exerted even in a rich blended bread such as butter roll.

About the flour similar to Table 1 by the soft French mixing | blending shown in Table 3, bread-making was performed by the remix straight method of fermentation 80 minutes. Only the parts different from Table 1 regarding the baking conditions are described below. Bread quality was evaluated in the same manner as in Table 1 for the soft France obtained.
・ Primary fermentation: 30 ° C., 80 minutes / divided, rounded: Hand divided by 150 g of dough, rounded / molded: Molded into French bread by hand ・ Firo: 50 min at 38 ° C. and 85% humidity / baked: 200 ° C, 23 minutes

  Note that the straight method of the comparative example was performed in the same manner as the above remix straight method except that the first mixing was performed at 135 rpm under the same conditions as the remix method without remixing.

  From the results of Table 3, it can be seen that, compared with the conventional hot water type soft France (Comparative Example 3), the hot water type soft France of the test example is clearly superior in bread quality. In particular, the quality of the hot water soft France produced from wheat flour containing 50% of the super strong flour of Test Example 9 was good. From the above results, it can be seen that the effect of the present invention is sufficiently exerted even in a bread having a lean composition such as soft French.

  The bread of the present invention has a good dough state, an internal phase with a large bread volume, a good appearance, and a remarkably good texture and flavor. Further, according to the present invention, it becomes possible to produce high-quality bread using only domestic wheat without using any additives, and therefore, the demand for bread using domestic wheat is increasing and is currently attracting much attention in the market. A great contribution can be expected to the stable production of bread of good quality.

Claims (5)

  A method for producing bread, characterized by being produced by a remix straight method using hot water dough.   The manufacturing method of the bread of Claim 1 whose fermentation time before the remixing of a remix straight method is 60 to 90 minutes.   The bread manufacturing method according to claim 1 or 2, wherein bread making water absorption of flour used for bread making is 67 to 100% per flour.   The bread according to claim 1 or 2, wherein the flour used for breadmaking contains 10 to 90% of super strong flour, and the bread absorption is 67 to 100% per flour.   The bread obtained by the manufacturing method of Claims 1-4.