JP2011087515A - Dough kneaded with hot water, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bakery dough having a high water content and without having stickiness on dividing, rolling, and forming the dough, and showing good physical properties, and capable of obtaining a bakery product in spite of being soft and moist, having a good texture having less stickiness. <P>SOLUTION: The dough kneaded with hot water for the bakery product includes 120 to 500 pts.mass of water, and 2 to 30 pts.mass of a thickening stabilizer to 100 pts.mass of a starch. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a bakery dough that exhibits good physical properties without sticking during division, rounding, and molding, and a bakery product hot water for obtaining a bakery product that is soft and moist but has a good texture with little stickiness The present invention relates to a seed dough and a method for producing a hot water seed dough for a bakery product having the characteristics.

  In recent years, the hot water seed method has been widely used as one of methods for obtaining a bakery product such as bread and Western confectionery with a rich texture. The hot water seed method refers to the production of bakery products. A portion of the flour material is kneaded in the presence of high-temperature water to form a hot water seed dough, and the remaining flour material, medium seed dough, yeast, room temperature This is a method of adding baked goods by adding water, auxiliary ingredients, etc. to obtain a bakery dough by a conventional method.

  There are various requirements for the texture of bakery products that use starches, but the softness and the texture are the most common requirements. In general, in order to obtain a soft and moist bakery product, the amount of water added (water absorption amount) may be increased. However, simply increasing the amount of water absorption limits the water retention capacity of ungelatinized starch, so if the water absorption exceeds the retention capacity, the bakery dough becomes sticky or fluid Become difficult to handle. Among the bakery products, especially in bread, since the allowable range of water absorption is narrow in terms of ease of handling of the dough and shape retention of the baked product, it is difficult to greatly increase the water absorption, and 100 parts by weight of flour On the other hand, when the amount of water absorption is 70 parts by mass or more, the obtained dough loses its shape retaining property and becomes fluid, making it difficult to perform various moldings.

  Therefore, the bread obtained using such bread dough (polyhydrated bread dough) with a large amount of water absorption is limited to special breads such as ciabatta and russ stick.

  On the other hand, instead of increasing the amount of water absorption, a method of suppressing loss of moisture during firing by adding a highly water-holding auxiliary material (water retention agent) such as polysaccharide thickener or dietary fiber is also generally performed. (For example, see Patent Documents 1 to 7). And as the addition method, the method of adding as a powder to bakery dough, and the method of adding after making it gelatinize or swell with a part or all of compounded water are described.

However, in these methods, the water required for hydration of starches is insufficient, or the water available for gelatinization of starches during baking is insufficient, so it is difficult to obtain a bakery product with a good texture. In addition, there was a problem that it became a bakery product with a sticky texture.
Therefore, a method has been proposed in which a water retention agent is dispersed in liquid oil, added to bread dough, and kneaded (see, for example, Patent Document 8).

However, with this method, a bread with a soft texture can be obtained, but the moisture content is basically the same as that of a conventional bread, so a bread with a moist texture can be obtained. It wasn't.
Therefore, many methods that combine the above two methods (a method of adding an auxiliary material having high water retention and increasing the amount of water absorption) have been proposed. That is, a method of adding beet fiber as a powder (for example, see Patent Document 9), a method of adding agar as a powder (for example, see Patent Document 10), a method of adding a gel formed with glucomannan and water A method of increasing the amount of water absorption using a water retention agent such as Patent Document 11 has been proposed.

  However, if the method is added to the bakery dough in a powder state, the amount of water absorption cannot be increased so much, the dough tends to be sticky, and the dough will tighten over time, and even before starches. Since water is absorbed by the water retaining agent, sufficient gluten cannot be formed, or sufficient water for starch gelatinization cannot be obtained at the time of baking, so the texture and volume of the resulting bakery product deteriorate. is there.

  Further, the method of adding after gelation has a problem that the dough tends to be sticky unless the concentration of the water retaining agent in the gel is increased, in addition to being difficult to uniformly disperse in the dough.

  On the other hand, there is a hot water seed method as one type of method for increasing the amount of water absorption. This hot water seed method is a method mainly used to obtain a loavey textured bread. In the manufacture of bakery products, a portion of the flour material is kneaded in the presence of high-temperature water to make gelatinized starch. This is a method for obtaining a bakery product by a conventional method by adding the remaining flour material, medium seed dough, yeast, room temperature water, auxiliary materials, etc. to the bakery dough. .

However, the hot water seed method uses a hot water seed dough because it is kneaded in the presence of high-temperature water, so that most of the starch contained in the raw material of the flour is gelatinized and the gluten protein is denatured. The bread dough has poor extensibility, and the resulting bread is soft, but it has a dull texture and lacks a moist feeling, and there is a problem that it becomes a small volume bread. It was.
In order to improve this point, a method of adding an emulsifier to the hot water dough (for example, see Patent Document 12) and a method of adding an acidic oil-in-water emulsified oil and fat composition (for example, see Patent Document 13) are proposed. Has been.

  However, in these methods, although the physical properties of the dough are improved, there is a problem that the texture using the emulsifier is jerky, and in the method using the acidic oil-in-water emulsified oil and fat composition, the softness is not. Although improved, the moist feeling was the same as before, and a bread with a moist texture than conventional bread was not obtained.

JP 7-289145 A JP-A-10-179012 Japanese Patent Laid-Open No. 10-262541 Japanese Patent Laid-Open No. 10-56947 JP 2004-187526 A JP 2007-236322 A JP 2009-017848 A JP 2005-000048 A JP-A-10-276663 JP-A-11-046668 JP 2006-320207 A JP 2003-023955 A JP 2009-201468 A

  An object of the present invention is a bakery dough having a high water content, which has no stickiness during division, rounding and molding, and exhibits good physical properties, and a soft and moist but good food with little stickiness It is to provide a bakery dough from which a bakery product with a feeling can be obtained.

As a result of various studies to achieve the above-mentioned object, the present inventors have made a hot water seed used to obtain a feeling of mochi that is completely opposite to a moist feeling when producing bread dough with a high water content using a water retention agent. It was found that the above problem can be solved by applying the law.
This invention was made | formed based on the said knowledge, and contains 120 mass parts of water-500 mass parts and 2 mass parts-30 mass parts of thickening stabilizers with respect to 100 mass parts of starches, It is characterized by the above-mentioned. It provides hot water dough for bakery products.

The present invention also provides a bakery dough characterized in that 10 to 200 parts by mass of the hot water dough for bakery products is used with respect to 100 parts by mass of starch in the bakery dough.
Moreover, this invention provides the bakery product which baked and / or fried this bakery dough.

Furthermore, the present invention relates to a seed dough material containing 120 parts by mass to 500 parts by mass of water and 2 parts by mass to 30 parts by mass of a thickening stabilizer with respect to 100 parts by mass of starch, with a water temperature of 80 ° C to 100 ° C. The present invention provides a method for producing a hot water dough for a bakery product, characterized by being mixed under the following conditions.
Furthermore, the present invention provides a seed and dough material containing 50 parts by mass to 150 parts by mass of water with respect to 100 parts by mass of starch, after kneading under conditions where the water temperature is 80 ° C. to 100 ° C. A hot water type for a bakery product, characterized in that an agent is added in an amount of 120 to 500 parts by weight of water and 2 to 30 parts by weight of a thickening stabilizer with respect to 100 parts by weight of starch. A method for producing a dough is provided.

The bakery dough obtained using the hot water seed dough for the bakery product of the present invention exhibits good physical properties at the time of division, rounding and molding, and the bakery product obtained using the bakery dough of the present invention is soft. It is moist but has a little texture.
In addition, according to the method for producing a hot water seed dough for a bakery product of the present invention, a bakery dough for obtaining a bakery product that is soft and moist but has a texture with little stickiness can be easily obtained.

Hereinafter, the hot water seed dough for bakery products of the present invention will be described in detail.
Examples of the starches used in the present invention include wheat flour such as strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole grain flour, other cereal flours such as rye flour, barley flour, rice flour, almond flour, hazelnut Noodles such as flour, cashew-nut powder, oat flour, pine nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc., and these starches were treated with enzymes such as amylase And a modified starch that has been subjected to one or more treatments selected from among α treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, and the like. In the present invention, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 70% by mass or more, and still more preferably 100% by mass.

The thickening stabilizer used in the present invention is not particularly limited. For example, agar, carrageenan, farcellulan, tamarind seed polysaccharide, tara gum, caraya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust Examples thereof include bean gum, pullulan, gellan gum, gum arabic, gelatin, methylcellulose, carboxymethylcellulose, indigestible dextrin, water-insoluble and water-swellable dietary fiber, and the like. In the present invention, one or more selected from these thickening stabilizers can be used.
Among them, in the present invention, it is preferable to use a water-insoluble and water-swellable dietary fiber.

Here, the “water-insoluble and water-swellable dietary fiber” will be described.
In the case of natural dietary fiber, such as cereal fiber and fruit fiber, in the case of “complex type dietary fiber”, which contains water-soluble dietary fiber but is classified as insoluble dietary fiber because it is mainly composed of insoluble dietary fiber Although it does not dissolve completely, it can be thickened by retaining a large amount of water by swelling, so it can also be used as a thickening stabilizer by sufficiently swelling over time. ing.
In addition, when the purified insoluble dietary fiber is partially processed to impart water solubility, it is insoluble in water but has swelling properties.

  The “water-insoluble and water-swellable dietary fiber” used in the present invention is such a dietary fiber. Specifically, apple fiber, citrus fiber, orange fiber, carrot fiber, tomato fiber, bamboo fiber, sugar Examples thereof include beet fiber, corn fiber, wheat fiber, barley fiber, rye fiber, soybean fiber, konjac fiber, low-substituted carboxymethyl cellulose, rice bran, chitin, and chitosan. These dietary fibers may be used independently and may be used in combination of 2 or more types as appropriate.

  In particular, in addition to high water retention, even when the water content is high, it is possible to make bread dough with less stickiness, more preferably apple fiber, citrus fiber, orange fiber, sugar beet fiber, corn fiber. , Wheat fiber, soybean fiber, konjac fiber, low-substituted carboxymethyl cellulose is preferably used alone or in combination, more preferably citrus fiber, orange fiber, wheat fiber, It is preferable to use one or two or more kinds of konjac fiber and low-substituted carboxymethylcellulose, and particularly preferable to use citrus fiber and / or low-substituted carboxymethylcellulose. That.

In addition, the said low substituted carboxymethylcellulose is 0.01-0.4, preferably 0.03-0.38 with the carboxymethyl ether group substitution degree per glucose unit by the carboxymethyl etherification method with respect to a cellulose. Thus, the carboxymethyl group is obtained by ether bonding. This low-substituted low-substituted carboxymethyl cellulose has cellulose insoluble in water, and general carboxymethyl cellulose (with a degree of substitution exceeding 0.4) is water-soluble, while it is water-insoluble and swellable. It has the characteristics.
In the present invention, carboxymethyl cellulose includes carboxymethyl cellulose sodium salt.

The hot water seed dough for bakery products of the present invention contains 2 to 30 parts by mass, preferably 8 to 25 parts by mass of the above thickening stabilizer with respect to 100 parts by mass of starch. Here, if the content of the thickening stabilizer is less than 2 parts by mass, the effect of the present invention cannot be obtained, and the hot water dough for the bakery product is water-separated during storage, and further generation of mold. If the amount exceeds 30 parts by mass, the hot water dough for the bakery product is too hard to be sufficiently dispersed in the subsequent main baking process. The problem arises that the bakery products produced have a sticky texture.
That is, although the thickening mechanism varies depending on the type of the thickening stabilizer, generally the addition amount of the thickening stabilizer is about 0.1 to 1 part by weight with respect to 100 parts by weight of water in general food and drink. However, the present invention is characterized by using a thickening stabilizer much larger than the amount used.

  The hot water dough for bakery products of the present invention preferably contains edible fats and oils. By containing edible oils and fats, the aging resistance of the hot water seed dough is increased, the mechanical resistance of the resulting bakery dough is also increased, and the texture of the resulting bakery product is softer and has a good melt. Aging resistance is also high.

  The edible oil and fat used in the hot water seed dough for the bakery product of the present invention is not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil , Sunflower oil, safflower oil, beef tallow, milk fat, pork tallow, cacao butter, fish oil, whale oil, butter oil and other vegetable oils and animal fats, and these are selected from hydrogenation, fractionation and transesterification The processed fats and oils which performed the above process are mentioned. Furthermore, emulsions containing edible fats and oils, such as butter, margarine, cream, milk, concentrated milk, processed oils and fat products such as shortening and fluid shortening can also be used.

  The content of the edible oil and fat in the bakery product dough for the present invention is less than 1 part by mass with respect to 100 parts by mass of starch, and the effect of improving mechanical resistance and aging resistance and improving the texture is about the lower limit. Is not sufficient, it is preferably 1 part by mass or more, more preferably 5 parts by mass or more. On the other hand, as for the upper limit, the greater the content of edible oils and fats, the better the mechanical resistance and the aging resistance of the resulting bakery product, but if it exceeds 250 parts by weight, it is difficult to produce a hot water dough for bakery products. In addition, since the workability of the bakery dough deteriorates when the amount exceeds 150 parts by mass, and the type of bakery product to be obtained is limited, the content of edible oils and fats is preferably 250 masses. Part or less, more preferably 150 parts by weight or less, and still more preferably 50 parts by weight or less.

In addition, it does not specifically limit as water used by this invention, Natural water, tap water, etc. are mentioned.
In addition, the water content in the hot water dough for bakery products of the present invention includes 120 to 500 parts by mass, more preferably 160 parts by mass with respect to 100 parts by mass of starch, including the content of water contained in the following. Part by mass to 350 parts by mass. If it is less than 120 parts by mass, a soft and moist texture bakery product cannot be obtained. On the other hand, if it exceeds 500 parts by mass, there will be a problem of becoming a bakery dough with a strong stickiness in addition to a hot water dough that is easy to release during storage, especially when the bakery product is bread. Sexuality deteriorates and it becomes easy to generate a hip break.

  Moreover, in the hot water seed dough for bakery products of this invention, you may use the other raw material conventionally used for the hot water seed dough for bakery products other than the above as needed. Other raw materials include emulsifiers, sequestering agents, sugars, sweeteners, milk and dairy products, egg products, inorganic salts, organic acid salts, proteolytic enzymes such as chymosin, transglutaminase, lactase (β-galactosidase) , Α-amylase, glucoamylase and other saccharide-degrading enzymes, diglycerides, plant sterols, plant sterol esters, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit, pulp, vegetables, vegetable juice, spices, spice extract, herbs, direct Dextrins such as chain dextrin, branched dexton, cyclic dexton, cacao and cacao products, coffee and coffee products, other food ingredients, flavoring ingredients, flavoring agents, seasonings, etc., coloring agents, preservatives, oxidation You may mix | blend an inhibitor, a pH adjuster, a reinforcing agent, etc.

Next, the manufacturing method of the hot water seed dough for bakery products of this invention is described.
First, as a 1st preferable manufacturing method, 120 mass parts of water-500 mass parts with respect to 100 mass parts of starches, Preferably it is 160 mass parts-350 mass parts, and 2 mass parts-30 mass parts of thickening stabilizers. Part, preferably 8 to 25 parts by mass of the seed dough material under a condition where the water temperature is 80 to 100 ° C.
Moreover, you may use the said "emulsion containing an edible fat" as the said water used for this invention, In that case, this emulsion is heated at 80 to 100 degreeC, and is contained in this emulsion The water can be used as water at 80 ° C. to 100 ° C. used for kneading.

In the production method, the thickening stabilizer may be used after being mixed with starch, may be used after being swollen or dissolved in water, and further, starch and water are mixed. Although it may be a method of adding to the inside, it is possible to use the thickening stabilizer after swelling or dissolving it in water, so that the dispersibility is good and water separation during storage is unlikely to occur. It is preferable in that it can be. That is, the thickening stabilizer is preferably used after being in a swollen state or an aqueous solution state.
In addition, when setting it as a swelling state or aqueous solution state, it may replace with water and may use the said "emulsion containing edible fats and oils".

  The kneading method is not particularly limited as long as it is a method used in the conventional hot water seed method. For example, a method of adding hot water to the seed dough material and kneading, or water at room temperature for the seed dough material is used. Or the method of adding hot water and kneading while heating etc. is mentioned, The dough temperature (kneading temperature) after kneading should just be 50 to 80 degreeC, Preferably it may be 55 to 70 degreeC. The kneading time is not limited at all, and may be in a range usually used in the conventional hot water method, for example, 2 to 20 minutes.

As a second preferred production method, a seed dough material containing 50 parts by mass to 150 parts by mass, preferably 75 parts by mass to 125 parts by mass with respect to 100 parts by mass of starch is used. After kneading under the condition of 100 ° C., the water and the thickening stabilizer are 120 parts by weight to 500 parts by weight, preferably 160 parts by weight to 350 parts by weight, and thickening stable with respect to 100 parts by weight of starch. A method of adding and mixing 2 parts by mass to 30 parts by mass of the agent, preferably 8 parts by mass to 25 parts by mass can be mentioned.
Here, as in the first preferred production method, water and the thickening stabilizer are preferably used after being in a swollen state or in an aqueous solution state. Similarly to the method, instead of water, the above “emulsions containing edible fats and oils” may be used.

Further, as in the first preferred production method, the above-mentioned “emulsions containing edible fats and oils” may be used as water to be added to the starches. In that case, the emulsion is heated to 80 ° C. to 100 ° C. And the water | moisture content contained in this emulsion can be used as 80 to 100 degreeC water used in the case of kneading.
Further, the kneading method can be performed in the same manner as the first preferred production method. In addition, about the mixing after adding a thickening stabilizer after kneading, what is necessary is just the conditions which can be mixed substantially homogeneously, for example, is 1 minute-5 minutes.

Next, the bakery dough of the present invention will be described.
The bakery dough of the present invention is 10 parts by mass to 200 parts by mass with respect to 100 parts by mass of all starches in the bakery dough including the starch used for the bakery product hot water seed dough. Is obtained by using 20 parts by mass to 100 parts by mass, more preferably 20 parts by mass to 60 parts by mass.

Examples of the bakery dough include cookie dough, pie dough, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough and other confectionery dough, bread loaf dough, French bread dough, Danish dough, sweet roll dough In addition, the bread dough such as yeast donut dough, etc., the bakery dough of the present invention is particularly excellent in improving the bakery dough physical properties when increasing the amount of water absorption, the softness improving effect of the resulting bakery product From a high point, bread dough is preferable. That is, it is preferable that the bakery dough of the present invention is a polyhydrate bread dough.
The method for producing the bakery dough can be obtained in accordance with a general method for producing bakery dough. For breads, the medium seed method, straight method, etc., for cakes, the all-in-mix method, sugar batter Method, flower batter method and the like can be selected as appropriate.

  For example, taking the method for producing bread as an example, all the methods used in the method for producing bread by a conventionally known hot water seed method can be used. For example, flour, yeast, other auxiliary ingredients and room temperature water are added to the yukata seed dough, and kneaded by conventional methods. Separately from yukata dough, flour, yeast, other auxiliary ingredients, and ordinary temperature water are added. Examples of the method include obtaining a kneaded medium dough by the method, mixing the hot water dough and the medium dough (if necessary, together with flour and other auxiliary materials), and kneading by a conventional method.

Here, the polyhydrated bread dough in the present invention is 70 parts by weight to 150 parts by weight, preferably 70 parts by weight to 100 parts by weight, more preferably 70 parts by weight to 100 parts by weight of starch used for bread dough. 90 parts by mass are included.
In the present invention, the water content includes water in the following other baking ingredients in addition to the water in the hot water dough for bakery products.

Since the bakery dough of the present invention is preferably a polyhydrate bread dough as described above, the case where the bakery dough of the present invention is a polyhydrate bread dough will be described in detail below.
As water to be used for the polyhydrate bread dough of the present invention, the same water as used for the above-mentioned hot water dough for bakery products can be used.
As the starches used in the polyhydrate bread dough of the present invention, the same starches used in the above-mentioned hot water dough for bakery products can be used. However, in the polyhydrate bread dough of the present invention, the bakery products It is preferable to use strong powder as the starch used in addition to the hot water seed dough.

The polyhydrate bread dough of this invention can use the other raw material which can be used as a general bread-making material as needed. As the other bread-making raw materials, the same materials as the above-mentioned other raw materials including the thickening stabilizer and edible fats and oils used in the above-mentioned hot water dough for bakery products can be used.
In addition, the content of fats and oils in the polyhydrolyzed bread dough of the present invention is preferably 5 as a pure oil and fat with respect to 100 parts by mass of all starches in the polyhydrolyzed bread dough including starches used for hot water dough for bakery products. It is mass part-50 mass parts, More preferably, it is 5 mass parts-20 mass parts.

  The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired, but preferably 100 masses of total starches in the polyhydrolyzed bread dough including starches used for hot water dough for bakery products. The total amount is 100 parts by mass or less, more preferably 50 parts by mass or less.

  In addition, all the methods used in the manufacturing method of breads by the above-mentioned well-known hot water seed method should be used for the polyhydrate bread dough of this invention except using the hot water seed dough for said bakery products of the said invention. it can.

Next, the bakery product of the present invention will be described.
The bakery product of the present invention is obtained by baking and / or frying the bakery dough, and has a good texture with little stickiness while being soft and moist. In particular, in the case of bread obtained from polyhydrobread dough, while using bread dough having a high water content, in addition to these characteristics, the waist is also good.
The baking method and the frying method are not particularly limited, and can be obtained according to a general method for producing bakery dough.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.

<Manufacture of dietary fiber composition>
[Production Example 1]
10 parts by weight of citrus fiber (Citrify 100FG: manufactured by Torigoe Flour Milling), which is a water-insoluble and water-swelling dietary fiber, was swollen with 90 parts by weight of water at 20 ° C. for 1 hour to obtain a swollen A of dietary fiber.

[Production Example 2]
In place of 10 parts by mass of water in Production Example 1, the same as in Production Example 1, except that 10 parts by mass of oil-in-water emulsified oil composition A obtained by the following blending and production method was used. Got.

<Production of oil-in-water emulsified oil / fat composition A>
An oil phase was prepared by dissolving 0.1% by mass of lecithin and 0.1% by mass of glycerin fatty acid ester in 8% by mass of palm oil (melting point: 36 ° C.) heated to 60 ° C. On the other hand, 68.5% by mass of water heated to 60 ° C., 8% by mass of lactose, 15% by mass of skim milk powder (protein content = 36% by mass), 0.2% by mass of phosphate, and 0.1% by mass of fragrance. An added / dispersed aqueous phase was prepared. The oil phase and the aqueous phase were mixed at 65 ° C. and stirred to prepare an oil-in-water type preliminary emulsion. The pre-emulsion is sterilized at 143 ° C. for 5 seconds with a VTIS sterilizer (Alpha Laval UHT sterilizer), homogenized at a pressure of 10 MPa, cooled to 5 ° C., oil content is 8% by mass, moisture An oil-in-water emulsified oil / fat composition A having a content of 67.5% was obtained.

[Production Example 3]
10 parts by mass of low-substituted carboxymethyl cellulose (manufactured by Nippon Paper Chemicals Co., Ltd .: Sunrose SLD-FM: degree of substitution = 0.2 to 0.3), which is a water-insoluble and water-swelling dietary fiber, and 90 parts by mass of water, It was swollen for 1 hour at 20 ° C. to obtain a swollen C of dietary fiber.

<Manufacture of hot water dough for bakery products, bakery dough, and bakery products>
[Example 1]
200 parts by weight of the swollen A of dietary fiber obtained in Production Example 1, 5 parts by weight of sugar, 5 parts by weight of soybean liquid oil, and 100 parts by weight of hot water (95 ° C.) are sufficiently added to 100 parts by weight of strong powder. The mixture was kneaded (5 minutes) to obtain a hot water dough (A). The soaking temperature was 70 ° C. The obtained hot water seed dough (A) was stored at 15 ° C. overnight. Subsequently, a bakery dough (polyhydrate bread dough) and a bakery product (bread bread) were obtained by the following blending and production method.

The dough physical properties when divided and rounded were evaluated according to the following evaluation criteria, and the results are shown in Table 1.
Further, the volume and texture (softness, moist feeling and crispness) of the obtained bread were evaluated according to the following evaluation criteria, and the results are shown in Table 1.

<Composition and production method of bakery dough (polyhydrate bread dough)>
(Medium seed mix)
Strong powder 50 parts by weight yeast 2 parts by weight yeast food 0.1 parts by weight water 30 parts by weight (middle seed process)
Mixing Low speed 2 minutes, medium speed 2 minutes
Fermentation condition 28 ℃, 4 hours
Powerful powder 40 parts by weight Yeast 0.5 parts by weight Salt 2 parts by weight Sucrose 5 parts by weight Yufu dough (A) 41.3 parts by weight Oil for kneading (margarine) (made by ADEKA: Bogard) 3 parts by weight Oil for fat kneading (Margarine) (made by ADEKA: aromade) 3 parts by weight water 20 parts by weight

(Main work process)
Raw materials other than kneading fats and oils are mixed at a low speed of 3 minutes, medium speed of 3 minutes, and high speed of 1 minute, adding kneading fats and oils, and mixing at a low speed of 3 minutes and a medium speed of 5 minutes.
Raising temperature 27 ℃
(Process from molding to firing)
Floor time 30 minutes divided 380g
Bench time 20 minutes molding One loaf molding proofing conditions 38 ° C, relative humidity 85%, 45 minutes Firing conditions 200 ° C, 35 minutes

[Example 2]
A hot water seed dough (B) was obtained in the same manner as in Example 1 except that the swollen A of dietary fiber in Example 1 was changed to the swollen B of dietary fiber. Thereafter, in the same manner as in Example 1, a bakery dough (polyhydrated dough) and a bakery product (bread) were obtained.
In addition, about evaluation of dough physical property and evaluation of bread, it implemented similarly to Example 1, and described the result in Table 1 similarly.

Example 3
A hot water seed dough (C) was obtained in the same manner as in Example 1 except that the swollen A of dietary fiber in Example 1 was changed to the swollen C of dietary fiber. Thereafter, in the same manner as in Example 1, a bakery dough (polyhydrated dough) and a bakery product (bread) were obtained.
In addition, about evaluation of dough physical property and evaluation of bread, it implemented similarly to Example 1, and described the result in Table 1 similarly.

Example 4
A hot water seed dough (D) was obtained in the same manner as in Example 1 except that the amount of the dietary fiber swollen A added during manufacture of the hot water seed dough in Example 1 was changed from 200 parts by weight to 100 parts by weight. Furthermore, the addition amount of the hot water seed dough in the blend of the main body dough at the time of manufacturing the bakery dough was changed from 41.3 parts by mass to 42.6 parts by mass, and the addition amount of the strong powder was changed from 40 parts by mass to 30 parts by mass. Obtained a bakery dough (polyhydrate bread dough) and a bakery product (bread bread) in the same manner as in Example 1.
In addition, about evaluation of dough physical property and evaluation of bread, it implemented similarly to Example 1, and described the result in Table 1 similarly.

Example 5
Dietary fiber obtained in Production Example 1 after adding 5 parts by weight of sugar, 5 parts by weight of soybean liquid oil, and 100 parts by weight of hot water (95 ° C.) to 100 parts by weight of strong powder and sufficiently mixing (5 minutes) 200 parts by mass of the swollen product A was mixed at a low speed for 2 minutes to obtain a hot water dough (E). Thereafter, in the same manner as in Example 1, a bakery dough (polyhydrated dough) and a bakery product (bread) were obtained. In addition, about evaluation of dough physical property and evaluation of bread, it implemented similarly to Example 1, and described the result in Table 1 similarly.

[Comparative Example 1]
To 100 parts by mass of the strong powder, 5 parts by mass of sugar, 5 parts by mass of soybean liquid oil, and 180 parts by mass of hot water (95 ° C.) were added and sufficiently mixed (5 minutes) to obtain a hot water seed dough (F). Thereafter, a bakery dough (multi-hydrated bread dough) was obtained in the same manner as in Example 1. Attempts were made to produce a bakery product (bread bread), but the stickiness was so strong that molding was impossible, so it was abandoned to obtain a bakery product (bread bread). The evaluation of dough physical properties is shown in Table 1.

[Comparative Example 2]
To 100 parts by mass of the strong powder, 5 parts by mass of sugar, 5 parts by mass of soybean liquid oil, and 100 parts by mass of hot water (95 ° C.) were added and mixed well (5 minutes) to obtain a hot water seed dough (G). In addition, a bakery dough (polyhydrated bread dough) was obtained in the same manner as in Example 1 except that the amount of water in the main body dough blending at the time of manufacturing the bakery dough was changed from 20 parts by mass to 38 parts by mass. Attempts were made to produce a bakery product (bread bread), but the stickiness was so strong that molding was impossible, so it was abandoned to obtain a bakery product (bread bread). The evaluation of dough physical properties is shown in Table 1.

[Comparative Example 3]
A bakery dough (polyhydrated bread dough) and a bakery were used in the same manner as in Example 1 except that a hot water dough (F) was used instead of the hot water dough (A), and 2 parts by mass of the citrus fiber was added to the main roll dough. A product (bread) was obtained. In addition, about evaluation of dough physical property and evaluation of bread, it implemented similarly to Example 1, and described the result in Table 1 similarly.

[Comparative Example 4]
A bakery dough (polyhydrate) was used in the same manner as in Example 1 except that the hot water dough (G) was used in place of the hot water dough (A), and 20 parts by mass of the above-mentioned swollen A of dietary fiber was added to the main body dough. Bread dough) and bakery product (bread). In addition, about evaluation of dough physical property and evaluation of bread, it implemented similarly to Example 1, and described the result in Table 1 similarly.

<Evaluation criteria>
-Physical properties of fabric ◎: There was no stickiness, and extensibility and workability were good.
○: Slightly sticky, but no problem in rounding.
Δ: Sticky and difficult to round.
X: Stickiness was severe and rounding was difficult.
Xx: It was a fluid dough and could not be rounded

・ Pan volume ◎: Specific volume over 4.0 ○: Specific volume over 3.8 over 4.0 △: Specific volume over 3.6 over 3.8 ×: Specific volume over 3.6 or severe waist break XX : Not evaluated

・ Food texture (softness)
◎: Extremely good ○: Good △: Slightly bad ×: Bad XX: Not evaluated

・ Food texture
◎: Extremely good ○: Good △: Slightly bad ×: Bad XX: Not evaluated

・ Food texture (crisp)
◎: Very good without stickiness ○: Very good with little stickiness △: Slightly sticky ×: Severe stickiness ××: Not evaluated

Claims (8)

  A hot water dough for a bakery product, comprising 120 parts by mass to 500 parts by mass of water and 2 parts by mass to 30 parts by mass of a thickening stabilizer with respect to 100 parts by mass of starch.   The hot water dough for bakery products according to claim 1, wherein the thickening stabilizer is a water-insoluble and water-swellable dietary fiber.   A bakery dough comprising 10 parts by mass to 200 parts by mass of the hot water seed dough for bakery products according to claim 1 or 2 with respect to 100 parts by mass of starch in the bakery dough.   The bakery dough according to claim 3, which is a multi-hydrated bread dough.   The bakery product which baked and / or fried the bakery dough of Claim 3 or 4.   A seed dough material containing 120 parts by mass to 500 parts by mass of water and 2 parts by mass to 30 parts by mass of a thickening stabilizer is mixed with 100 parts by mass of starch under conditions where the water temperature is 80 ° C to 100 ° C. A method for producing a hot water dough for a bakery product.   The method for producing a hot water dough for a bakery product according to claim 6, wherein the thickening stabilizer is used after being in a swollen state or in an aqueous solution state.   After the seed dough material containing 50 parts by mass to 150 parts by mass of water with respect to 100 parts by mass of starch is mixed under conditions where the water temperature is 80 ° C. to 100 ° C., water and a thickening stabilizer are added to starch 100 The manufacturing method of the hot water seed dough for bakery products, characterized by adding and mixing 120 parts by weight to 500 parts by weight of water and 2 parts by weight to 30 parts by weight of a thickening stabilizer with respect to parts by weight.