JP2015084693A - Topping dough for bakery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a topping dough for bakery hardly generating phenomenon that a surface of an outer coat gets sticky by containing water ("crying") even upon aging after firing and capable of maintaining crisp feeling.SOLUTION: There is provided a topping dough for bakery containing a thickener. The content of the thickener (pectin) is 0.5 to 2.0 pts.mass based on 100 pts.mass of a raw material grain flour. There is provided a method for manufacturing a bakery product such as melon bakery including burning the topping dough for bakery which the thickener is added to the dough material on middle dough.

Description

  The present invention relates to a bakery top dough used in the manufacture of melon bread and the like.

  A general melon bread is manufactured by wrapping a medium dough with a top dough (skin dough) and baking it. However, the melon bread after baking has a phenomenon that the outer skin absorbs moisture over time, and the crispy texture is lost or the surface of the outer skin becomes sticky with water (so-called “crying”). There was a problem that happened.

  Conventionally, as a method for improving the texture reduction and crying of the outer skin of melon bread, 2 to 15% of pregelatinized starch is added to the material of the top dough (Patent Document 1), It has been proposed to coat chocolate between the dough and the top dough (Patent Document 2), or to make the top dough by the flower batter method (Patent Document 3).

JP-A-7-99878 JP 2006-081448 A JP 2007-228940 A

  The present invention is capable of maintaining a crispy texture even after a lapse of time after baking, and a bakery that does not easily cause a phenomenon that the surface of the outer skin becomes sticky with water (so-called “crying”). The present invention relates to providing a bakery top fabric capable of producing a product.

  As a result of intensive research, the inventor of the present invention has made a crisp texture of the outer skin even after a long time after baking in a bakery product manufactured using a dough to which a thickener is added as a top dough for bakery. Was found to be maintained and “crying” was reduced.

That is, this invention provides the top dough for bakery characterized by containing a thickener.
Moreover, this invention provides the manufacturing method of the top dough for bakery characterized by adding a thickener to dough raw material.
Moreover, this invention provides the manufacturing method of a bakery product including putting the said top dough for bakery on a medium dough, and baking it.

  The bakery top dough of the present invention is suitable as a dough for producing the outer skin of bakery products such as melon bread. The bakery product manufactured using the top dough for bakery of the present invention can maintain a crispy texture of the outer skin and reduce “crying” even after a long time after baking.

  The bakery top dough provided by the present invention produces the outer skin (for example, melon bread skin) in the manufacture of a bakery product (for example, melon bread) having a shape in which the inner fabric is covered with another fabric (outer skin). Used for.

  The top dough for bakery of the present invention is characterized by containing raw material flour, fats and oils, sugar and eggs as basic raw materials, and further containing a thickener. Furthermore, if necessary, the top dough for bakery of the present invention may contain a foaming agent such as milk, water, baking powder, a seasoning, a flavoring material, a fragrance, a pigment, or other materials.

  Examples of the raw material flour contained in the bakery top dough of the present invention include flours generally used as raw material powders for bakery products such as wheat flour, rye flour, rice flour, corn flour, and mixtures thereof. Is flour. Examples of wheat flour include strong flour, quasi-strong flour, medium strength flour, weak flour, and mixtures thereof, but preferably weak flour. Content of the said raw material flour in the top dough for bakery of this invention is 35-75 mass% in the whole quantity of the said dough before baking, Preferably it is 45-55 mass%.

  Examples of the fats and oils contained in the bakery top dough of the present invention include butter, margarine, shortening, lard and the like, and these can be used alone or in combination. As for content of the fats and oils in the said dough before baking, 10-40 mass parts is preferable with respect to 100 mass parts of said raw material flour. Examples of the sugar contained in the bakery top dough of the present invention include white sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, and maltose, and these can be used alone or in combination. The sugar content in the dough before baking is preferably 30 to 60 parts by mass with respect to 100 parts by mass of the raw material flour. Examples of the eggs used for the production of the bakery top dough of the present invention include whole eggs and liquid eggs, and these can be used alone or in combination. As for content of the egg in the said dough before baking, 10-40 mass parts is preferable with respect to 100 mass parts of said raw material flour. When water or milk is added to the dough of the present invention, the amount of the dough before baking is preferably 5 to 15 parts by mass with respect to 100 parts by mass of the raw material flour. In addition, when adding a foaming agent such as baking powder, a seasoning, a flavoring material, a fragrance, a pigment, or other materials to the dough of the present invention, the amount in the dough before baking is 100 parts by mass of the raw material flour. The amount is preferably 0.1 to 5 parts by mass.

  Examples of the thickener contained in the bakery top dough of the present invention include xanthan gum, tamarind gum, guar gum, curdlan, carrageenan, agar, locust bean gum, hyaluronic acid, pectin, alginic acid, cellulose, methylcellulose, and collagen. , Albumin, gelatin, casein, and other thickening proteins. These thickeners can be used alone or in combination of two or more kinds. However, the thickener used in the present invention does not include starch. Preferably, the thickener added to the bakery top dough of the present invention is pectin.

  The content of the thickener in the bakery top dough of the present invention is preferably 0.5 to 2.0 parts by weight, more preferably 100 parts by weight of the raw material flour, more preferably as the amount in the dough before baking. 0.5 to 1.5 parts by mass. When the content of the thickener is small, crying on the product surface may increase. On the other hand, if the content of the thickener increases, the texture of the product may be too hard.

  The top dough for bakery of the present invention can be produced from a raw material containing the above-described thickener by a conventionally known method. As a typical production method, after mixing the fats and oils uniformly, the whole egg and raw material flour are mixed in order (sugar batter method), or the raw flour and fats and oils are sufficiently stirred, and then sugar and eggs are added and mixed. The method (flower batter method) etc. to do are mentioned, However, It is not limited to these. The bakery top dough of the present invention is preferably produced by the sugar batter method. When manufacturing the top dough for bakery of this invention, it is preferable to add a thickener to another dough raw material at the same timing as raw material flour.

  In order to suppress the transfer of moisture from the medium dough, it is preferable to add starch to the top dough for bakery of the present invention. The starch used in the dough of the present invention is not particularly limited as long as it is edible, but examples thereof include corn starch, potato starch, wheat starch, and processed starch thereof, and these can be used alone or in combination. Among these, corn starch is preferable from the viewpoints of flavor, availability, and cost. The amount of starch added to the dough of the present invention is preferably 2 to 6 parts by mass with respect to 100 parts by mass of the raw material flour in the dough before baking. When the amount is less than 2 parts by mass, the effect of suppressing moisture migration is poor, and when the amount is more than 6 parts by mass, the dough may be hard and brittle. The timing of adding starch to the top dough of the present invention may be before adding water such as liquid egg, milk or water, but preferably it is added in the step of stirring and mixing the raw flour and fat. .

  The top dough for bakery of the present invention is used for producing a bakery product comprising a medium dough and a top dough (coating cloth) covering the inside dough. Examples of the inner dough covered with the top dough include doughs of ordinary bakery products such as bread, confectionery bread, pastries, cakes, etc. The type, blending, production method and the like are not particularly limited. What is necessary is just to manufacture these inside fabrics according to a manufacturing method common in the said field | area about each kind of fabric. Examples of bread dough manufacturing methods include straight method, medium seed method, no-time method, liquid seed method, sour seed method, re-glazing method, frozen dough manufacturing method, refrigerated dough manufacturing method, hot water seed method, etc. It is not limited.

  The top fabric of the present invention is placed on the above-mentioned middle fabric, and the upper fabric is preferably covered from the upper surface of the middle fabric, or the whole middle fabric is wrapped with the top fabric to form a composite fabric. . If this composite dough is subjected to secondary fermentation as necessary and then baked, a bakery product (for example, melon bread) in which the inner dough is covered with a top dough (outer dough) can be produced.

For example, the procedure for producing a common dough for melon bread is as follows. Wheat flour, yeast, yeast food, sugar, salt, fats and oils, dairy products, eggs and water are mixed in a predetermined amount as the main ingredients, and kneaded in a conventional manner. At that time, fats and oils, dairy products, eggs and the like are further added as necessary. After that, if the floor time is taken for a predetermined time, and then the dough is divided into an appropriate amount, then the bench time is taken for a predetermined time, and then re-rolling molding is performed, it is possible to obtain a dough for melon bread.
The above-mentioned dough is covered with the top dough for bakery of the present invention, or the whole dough is wrapped with the overcoat dough, then subjected to secondary fermentation for a predetermined time, and then placed in an oven at 180 to 220 ° C. When baked for a predetermined time, a melon bread having the top dough of the present invention can be obtained.

  When the bakery product of the present invention is produced by the above procedure, the filling may be included in the inner dough and the top dough. The top dough can be topped with granulated sugar, chocolate chips, almond slices or the like before baking, or icing such as powdered sugar, chocolate or fondant can be added after baking. ADVANTAGE OF THE INVENTION According to this invention, it is possible to manufacture a bakery product with high commercial value that has no cries, has a crispy outer skin, and is rich in various variations.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.

(Examples 1 to 6) Preparation of top dough A top dough for bakery was prepared according to the formulation shown in Table 1 below. Margarine and white sugar are first mixed well at low speed for 4 minutes, then at medium speed for 2 minutes, then gradually added whole egg and fermented milk, and then mixed with flour, thickener and baking powder. Was added and mixed at low speed for 1 minute to prepare a dough. The obtained dough was refrigerated overnight, and then the dough was re-mixed and divided every 40 g.

(Comparative Example 1) Preparation of top dough A top dough for bakery was prepared in the same procedure as in Example 1 except that no thickener was added.

(Comparative example 2) Production of top dough A top dough for bakery was produced in the same procedure as in Example 1 except that 5 parts by mass of pregelatinized starch was added per 100 parts by mass of wheat flour instead of the thickener.

(Test Example 1) Production and evaluation of melon bread A dough was prepared according to the formulation and procedure described in Table 2 below. Next, melon bread was produced from the inner dough and the top dough of Examples 1 to 6 or Comparative Examples 1 and 2 according to the procedure shown in Table 3.

The produced melon bread is baked and packaged in a vinyl bag and stored at room temperature (27 ° C.) for 24 or 48 hours, and then sampled by 10 experienced panelists to give the texture and appearance of the outer dough. Evaluation was made according to a five-step standard, and the average score was obtained. The results are shown in Table 4. The evaluation criteria are as follows.
(Evaluation criteria)
5 points: The texture of the crust is hard and crisp, and the surface is not sticky at all.
4 points: The texture of the dough is slightly crispy or slightly too hard. There is almost no stickiness on the surface.
3 points: The surface of the outer fabric is moist and the texture is soft.
2 points: There is stickiness on the surface of the outer fabric, and there is “crying” partially. Part of the product surface is stuck to the packaging vinyl.
1 point: There is much stickiness on the surface of the outer fabric, and there is a general “crying”. Most of the product surface is attached to the packaging vinyl.

(Test example 2) Influence by amount of thickener A top dough for bakery was prepared in the same procedure as in Example 1 except that the amount of thickener used was changed as shown in Table 5. Using these top dough, melon bread was produced in the same procedure as in Test Example 1, and the texture and appearance at 24 hours and 48 hours after baking were evaluated. The results are shown in Table 5. Table 5 shows the results of Example 1 again.

Claims (5)

  A top dough for a bakery characterized by containing a thickener.   The dough of Claim 1 whose content of the said thickener is 0.5-2.0 mass parts with respect to 100 mass parts of raw material flour.   The dough according to claim 1 or 2, wherein the thickener is pectin.   A method for producing a top dough for a bakery, comprising adding a thickener to the dough material.   A method for producing a bakery product, comprising placing the bakery top dough according to any one of claims 1 to 3 on a medium dough and baking.