JP2017086074A - Method for producing bread using no common salt nor fats and oils - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a method for industrially producing bread excellent in flavor and having good handleability, workability, mechanical resistance and the like without using common salt nor fats and oils.SOLUTION: The method for producing bread includes at least a step of kneading wheat flour, yeast, saccharides and water, a floor step, a punching step, a final proofing step and a baking step and uses no common salt nor fats and oils at all. The wheat flour is composed mainly of one having a protein content of 11.0-13.3%; the blending amount of water is 68-77 pts.wt. based on 100 pts.wt. of the wheat flour; and the final proofing step is performed for 15-35 minutes.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for industrially producing a bread having a sufficient flavor without using salt and fats and oils, and more particularly, to a method for producing the bread without using any fats and oils as a release agent.

With the increase in the number of people suffering from cancer, hypertension, kidney disease, and the like, the demand for salt-free (non-formulated) bread is increasing year by year.
In response to such a demand, for example, Patent Document 1 proposes a method for producing bread using an alkali metal salt of gluconic acid as a substitute for sodium chloride.

In bread production, the main role of “salt” is to reduce the function of yeast (fermentation rate), tighten gluten to strengthen the stiffness of the dough (elasticity), and breed other bacteria (occurrence of off-flavors, etc.) It is to suppress.
That is, as described in the background art of Patent Document 1 and Non-Patent Documents 1 and 2 and the like, in the manufacture of bread that does not contain “salt”, fermentation tends to run away, and it is sticky and does not tighten. It becomes a dough. As a result, even if dusting or cooking sheets are used on the kneading table (work table), punching and molding are difficult to perform, and in addition to the work table, tools (balls, weights, baking molds, top plate) And very easy to adhere to machines (mixers, dividers, launders, molders, etc.).
Such extremely poor handling and workability has been a foothold for producing salt-free bread on an industrial scale.

In order to make up for the poor handling and workability mentioned above, there is a method to tighten the dough and make it easier to gather the dough by adding "bread dough improving agents (for example, oxidation promoter, yeast food, malt extract, etc.)" . In particular, “vitamin C”, which is a representative example of the above-mentioned oxidation accelerator, is widely known as an additive for improving bread-making properties such as workability in a highly hydrolyzed dough such as French bread.
On the other hand, oil and fats (so-called “release oil”) such as liquid paraffin, vegetable wax, silicone oil, etc. (so-called “release oil”) are sprayed and applied to the above-mentioned utensils and machines, etc., so that the mold release property of bread dough is constantly improved It has been broken. In the recent bakery industry, various release agents for the food industry have been developed, but currently there are few developed worktables, tools, machines, etc. with high release properties. .

However, as a matter of course, affected individuals whose intake of salt is restricted as described above, as well as people who are highly conscious of health even if they are general consumers, are also referred to as “bread dough improving agents (hereinafter also referred to as food additives”). ) ”And the use of“ release oil ”(hereinafter also referred to as“ release agent ”). In addition to the desire for bread without“ salt ”, so-called“ food additives ”and“ release ” There has been a demand for non-use of “agent”.
In addition to these requests, consumers are also requesting that all ingredients for bread be made domestically.

Patent No. 3081900

Koji Takeya "Basic knowledge of new bread making, 15th edition, 52 pages", Pan News Inc. 2000 Yoshino Seiichi "Science of bread" Katsu "9th edition, pages 51-52" Shibata Shoten 1999

The present invention provides a method for industrially producing bread having excellent handleability, workability, mechanical resistance, etc., and excellent flavor without using salt or fats and oils in consideration of the current situation as described above. Is an issue.
In this specification, “oil and fat”
・ Bread oils and fats, such as butter, margarine, shortening, lard, vegetable oil (olive oil, peanut oil, salad oil, etc.)
・ Includes general food industry mold release agents such as liquid paraffin, vegetable wax, and silicone oil.

The gist of the present invention is as follows.
(1) A method for producing bread comprising at least a step of kneading wheat flour, yeast, sugar and water, a floor step, a punching step, a proofing step, and a baking step, and using no salt or fat, The main component is a content of 11.0 to 13.3%, the amount of water is 68 to 77 parts by weight with respect to 100 parts by weight of the flour, and the proofing process is 15 to 35 minutes. A method for producing salt-free fat-free bread.
(2) The method for producing a salt / oil-free bread according to (1) above, wherein the wheat flour contains whole grain flour.
(3) The method for producing a salt / oil-free bread according to (1) or (2), wherein the saccharide is crude sugar or maltose.
(4) The method for producing a salt / oil-free bread according to any one of (1) to (3), wherein the proofing process is performed at a temperature of 25 to 30 ° C. and a humidity of 60 to 75%.
(5) The method for producing salt / oil-free bread according to any one of (1) to (4), wherein no bread dough improving agent is used.
(6) The method for producing a salt / oil-free bread according to any one of (1) to (5), wherein the baked bread is distributed in a frozen state.
Moreover, in the manufacturing method of this invention, you may provide a cooling process between (7) punch processes and a proofing process, (8) It is preferable that this cooling process shall be about 0-5 degreeC.
Further, in the manufacturing method of the present invention, (9) the proofing process may be performed by using a canvas placed on a grid-like bottom plate. (10) In this case, the grid-like bottom plate has a grid pattern. It is preferable to use a canvas having a size of about 10 × 100 mm to 30 × 300 mm and a canvas having a basis weight of about 450 to 650 g / m ² .

According to the production method of the present invention, not only “salt” and “fat” but also “egg”, “milk”, “food additive”, and “mold release agent for food industry” are not used at all. Therefore, bread suitable for people who are restricted in salt intake, those who are highly interested in health, those who are allergic to eggs, milk and the like can be produced industrially.
And the bread according to the production method of the present invention does not use “salt” and “oil and fat (including a release agent for food industry)”, but has a salted bread flavor (wheat flavor, texture). , Volume, appearance, shape, etc.) are never inferior, handleability, workability, mechanical resistance are good, and industrial production (mass production) can be performed well.
Moreover, most of the salt currently distributed in the country is made from foreign salt (crystal) which has been boiled again and crystallized after being returned to the state of brine (dense salt solution) in Japan. Therefore, the bread according to the production method of the present invention is easy to make all the raw materials domestic because it does not contain “salt”.

It is an example of the process drawing explaining the manufacturing method of this invention. It is a figure explaining an example of the operation process by the manufacturing method of the present invention. FIG. 3 is a process diagram for explaining the manufacturing method of Example 1. 6 is a process diagram illustrating a manufacturing method of Comparative Example 1. FIG. 6 is a process diagram for explaining the manufacturing method of Example 2. FIG.

FIG. 1 is an example of a process chart illustrating a method for producing salt / oil-free bread according to the present invention.
As shown in FIG. 1, the method for producing bread without using any salt and fat of the present invention includes at least a step of mixing flour, yeast, sugar and water, a floor step, a punching step, a proofing step, and a baking step.

[Chaos]
In the production method of the present invention, flour, yeast, sugar and water are first mixed. In the present specification, “mixing” refers to mixing the materials uniformly and kneading to form gluten.
The intensity and time of chaos are not particularly limited, and may be appropriately adjusted depending on the working environment (room temperature, humidity, etc.) and the type of bread to be manufactured.
The kneading temperature (the temperature of the dough at the completion of kneading) is 30 ° C. or less, preferably 26 ° C. or less, more preferably less than 26 ° C. to 21 ° C. For example, the soft bread (soft texture bread) is more preferably around 25 ° C., and the hard bread (hard texture bread) is more preferably around 22 ° C.
In this specification, soft bread refers to bread, British bread, one loaf, coppe bread, table roll, raisin bread, salmon bread, etc., and hard bread refers to French bread, ciabatta, etc. .

In the present invention, it is preferable to reduce the amount charged (mixed amount by one mixer) (for example, depending on the scale of the mixer, the amount of flour to be charged into one mixer is 3 to 5 kg). .
A dough that contains neither salt nor oil and fat is very poor in handling (workability) and mechanical resistance, such as being easily fermented and adhering to balls and mixers. Therefore, if two or more mixers are used to mix the divided raw materials at the same time, the amount of work can be done quickly and the process can be carried out without delay, making it easy to manage time. For example, as shown in FIG. A realistic work process (time table) can be realized.
FIG. 2 is a diagram for explaining an example of a work process when salt and fat-free ciabatta is manufactured by the manufacturing method of the present invention. By making good use of the time (floor) in which the dough is laid down, In the specification, “Lot” indicates an example in which “a minimum unit of production of a product manufactured under the same conditions” is performed by a time difference operation. In this way, if the preparation amount is small, the work can be carried out while looking closely at the dough state of each lot, and as a result, the production amount of a high-quality final product can be increased.
In addition, the above-mentioned amount of feed (3-5 kg flour amount), the dough body (dough lump) obtained at the completion of the kneading (from one mixer) is exactly and efficiently the punching process described later. The size that can be done. If punching is performed with a dough body of such a size (dough lump), unevenness in degassing can be suppressed and fermentation over can be reliably prevented.

FIG. 1 illustrates a straight method (a method of directly kneading all ingredients of bread dough at once). Medium seed method, fermentation (sour) seed method, low-temperature (refrigerated) long-time fermentation method, water (liquid) seed method, etc. can also be adopted, but in the present invention, food additives and flavors as well as salt and fats and oils. Since the dough is not used at all, the straight method, which is said to produce the best wheat flavor, is preferred.
When dry yeast is used as the yeast, a preliminary fermentation step is required with saccharides and water at around 40 ° C. before kneading.

As wheat flour, strong flour close to quasi-strong flour is preferable, so that the protein content is 11.0 to 13.3% (% by weight) as a main component.
Wheat flour that contains too much protein (for example, super strong flour, general strong flour) will not be able to sufficiently suppress the runaway fermentation of the dough, and if it is too little (for example, medium strength flour, weak flour), the resulting bread The volume (bulge) is likely to be insufficient.
The content of ash (calcium, phosphorus, iron, magnesium, etc.) is preferably 0.40 to 0.65% (wt%), and more preferably includes an aleurone layer.

In the present invention, a part of the flour having the protein content is mixed with whole wheat flour or graham flour (the protein content of these whole wheat flour or graham flour is generally slightly less than that of wheat flour, and in the present invention, the protein content of wheat flour is less than that of wheat flour. (Uses about 1 to 15% by weight less) to reduce the protein content of the entire bread dough, reduce the runaway of fermentation, or prevent useless oven springs.
When whole grain flour or graham flour is added, it is preferably about 15 to 25% (% by weight) of the whole flour.

Examples of the yeast include fresh yeast and dry yeast, and the two may be blended. In the present invention, so-called instant yeast (a kind of dry yeast, which can be used by directly mixing with wheat flour because pre-fermentation is unnecessary) contains a bread dough improving agent such as vitamin C, and these improvements Do not use because the agent will mix into the dough.
Yeast should just mix | blend 0.1-3 weight part with respect to 100 weight part of said flours, Preferably it is 0.5-2 weight part.

Examples of the saccharide include sugarcane beet sugar derived from sugarcane, sugar cane sugar, sugar beet derived sugar beet, starch derived maltose and the like.
Among these, when producing soft bread, crude sugar, which is sweet sucrose, is preferred, and when producing hard bread, maltose is preferred.
The saccharide may be added in an amount of 0.1 to 10 parts by weight, preferably 0.3 to 8 parts by weight, with respect to 100 parts by weight of the flour.

For water, the use of tap water is preferred. At this time, in order to obtain a desired kneading temperature (the temperature of the dough when the kneading is completed), it can be used as cold water or hot water depending on the room temperature and the flour temperature (the flour temperature).
The amount of water is 68 to 77 parts by weight per 100 parts by weight of the flour. If the amount is too large, the handleability, workability, and mechanical resistance will be very poor, leading to a decrease in yield (product yield). If the amount is too small, the quality of the final product bread deteriorates, such as a thick crumb (inner phase; soft portion inside the outer skin) or a texture that is prickly. Part.

In the present invention, in addition to wheat flour, yeast, saccharides, and water, dried fruits, nuts, and seeds (seeds) in which food additives such as antioxidants and preservatives are not used can be blended.
However, in the production method of the present invention, it is important not to add any salt, oils and fats, eggs, milk components, food additives (such as bread dough improving agents). By the way, malt extract (malt syrup, malt powder, etc.) is a kind of bread dough improving agent, and generally aims at promoting yeast fermentation, improving dough condition, etc. to dough not containing sugar like French bread. Added.

[Floor (primary fermentation)]
Next, the floor time of the mixed dough is taken (the mixed dough is subjected to primary fermentation). In this floor process, yeast breaks down flour and sugars and generates gas to inflate bread.
The floor time and temperature are not particularly limited, but the humidity is preferably set to 60 to 75%.
If the humidity is too low, drying of the dough may proceed and the quality of the final product may be reduced.If it is too high, excessive fermentation may occur and the stickiness of the dough may increase, which may reduce the workability of the punching process described below. is there.

〔punch〕
In the production method of the present invention, punching is performed in the middle of the floor (primary fermentation) or after completion of the floor.
That is, in FIG. 1, the solid line arrow shows an example in which the floor process and the punching process are performed once,
・ When manufacturing soft bread, you can add a dotted arrow line and do the floor twice, like floor process → punch process → floor process,
・ When manufacturing a hard bread, repeat the line of solid and dotted arrows, and repeat punching between floors like floor process → punch process → floor process → punch process → floor process. Good.

Punch is a process of removing carbon dioxide from the bread dough and supplying oxygen in the air to the yeast. The physical force enhances the elasticity of the gluten (the texture of the dough) and the inside of the dough. Disperse (homogenize) the large bubbles formed into a large number of small bubbles.
The strength and number of punches are not particularly limited, and may be appropriately adjusted depending on the type of bread to be manufactured as described above.
As described above, when the kneading process is subdivided using two or more mixers, the floor process or the punching process may be performed in a subdivided state. If it is the size of the dough body consisting of the above-mentioned preparation amount (3-5 kg flour amount), it is possible to evenly apply the exact punch to the dough body, and reliably prevent degassing unevenness and fermentation over. it can.
By the way, if the size of the dough is too large, the punching operation is biased and the punching effect cannot be obtained uniformly, or over-fermentation may be caused due to labor and labor, and an odor due to over-fermentation may occur. In the bread dough consisting of flour, yeast, sugar and water of the present invention (that is, dough without any food additives or fragrances), it is very difficult to alleviate such an odor, so that over fermentation is eliminated. Is extremely important.

[Proof (final fermentation)]
The dough obtained as described above is divided and shaped (using a machine such as a divider / rounder or molder as appropriate) according to the final shape of the bread, and then the proofing process is started. The dough that has been subdivided may be mixed at the time of division and molding.
In addition, before this division and molding, that is, after the above floor and punching, the dough is roughly divided into about 1.5 to 4 kg, and the dough thus divided is placed on a cold plate (top plate) and a retard (0 to 0) Place in a refrigerator at about 5 ° C. and cool for about 3-7 minutes. This cooling operation eliminates the stickiness of the fabric surface, prevents the fabric from sagging or loosening, and facilitates the next division and molding operation.
In addition, it is preferable to use what uses common fluorine-type resin for a division machine in a contact part with bread dough.
In molding, the dough is stored in the retard, and a fixed amount is taken out and molded. This eliminates the sticking of the dough to the molding machine (moulder), can eliminate the damage of the dough during molding, and puts the koji into the bread dough during the molding ("wrapping the koji") Can also be good.
The koji preferably contains at least one of vegetables, fruits, beans, and koji, and optionally crude sugar, and is not mixed with any salt, oil, egg, milk component, or food additive. Specific examples include pumpkin rice cake, Kokura rice cake, rice cake, Zunda rice cake, Uguisu rice cake, chestnut rice cake, peanut rice cake, walnut rice cake, banana rice cake, jujube rice cake, and strawberry rice cake.
Proof (final fermentation) is a process of fermenting and expanding the dough that has been degassed again in the form of a sponge after splitting and molding after the floor (including the punching process). Usually, the temperature and humidity are equal to or higher than the floor. Do it below.

The proof is placed on a canvas or top plate, but canvas is sometimes used to ensure air permeability. The canvas is used by being placed on the bottom plate, and it is preferable to use a lattice-like one for the bottom plate to ensure air permeability.
In the proofer, by ensuring air permeability as described above, uniform fermentation can be carried out in a short time and a moisture release effect can also be obtained, thus preventing stickiness of the dough and making it easier to handle. In this way, it is possible to prevent adhesion to fingers, canvas and other instruments.
The canvas preferably has a basis weight of about 450 to 650 g / m ² , and the grid-like bottom plate preferably has a grid size of about 10 × 100 mm to 30 × 300 mm. If the weight per unit area or the number of lattices is smaller than this, ventilation will not occur well, and the fabric may adhere to the canvas. The temperature and humidity of the proofer are 25 to 35 ° C, 60 to 60 ° C depending on the type of bread to be manufactured. It is preferable to set it to 75%.
If the temperature or humidity is too low, the dough may not be sufficiently fermented and expanded. On the other hand, if it is too high, fermentation proceeds too much, adhesion to the canvas occurs, baking loss occurs, and the yield (product yield) decreases, so in soft bread, 27-29 ° C, 70-75% In a hard bread, 27-29 ° C. and 63-68% are more preferable.

Moreover, in this invention, the time of a proof process shall be 15 to 35 minutes.
If it is too short, the fermentation will be immature, the volume will be small, and the cortex will be cracked easily. On the other hand, if it is too long, the fermentation will be excessive, the dough will lose its elasticity, and scissors and knives will be cut. It is preferably 18 to 25 minutes because it sometimes wilts.
As described above, according to the production method of the present invention, since the time of the proofing process is considerably shorter than that of a general salted bread (usually about 50 to 60 minutes), it is easy to reduce the production time.

  In the present invention, the bread dough after the proofing process is softer (less elastic) than ordinary salted bread dough, but after baking, it has a flavor comparable to salted bread (of wheat). Flavor, texture, volume, appearance / shape, etc.).

[Baking]
Bake the dough after the proofing process.
At this time, in the case of a hard bread, it is preferable that the bread is exposed to room temperature for about 3 to 8 minutes and dried before baking.
What is necessary is just to adjust suitably about the time and temperature of baking according to the working environment (room temperature, humidity, etc.) and the kind of bread to manufacture. Before firing, steam (steam) can be blown into the chamber of the oven (kiln).

In the present invention, the baked bread is preferably distributed in a frozen state.
If it is distributed in the frozen state, even if “salt” is not used, the growth of germs and off-flavors can be suppressed, and even if “fat” and “egg” are not used, starch Since aging of bread and hardening of bread can be suppressed, storage stability can be effectively improved.

  In the manufacturing method of the present invention as described above, it is important not to spray or apply a release agent for the food industry to all the equipment and machines used, including the work table, throughout the entire process. .

Example 1
Using the following composition, 172 ciabattas of about 65 g were produced as the salt-and-oil-free bread of the present invention along the flow shown in FIG.
(Combination)
・ 80% wheat flour and 20% whole wheat flour (* 1) 100 parts by weight (8.0kg)
・ Dry yeast (* 2) 0.5 parts by weight (0.04 kg)
・ Sugar (* 3) 0.3 parts by weight (0.024 kg)
・ Water (tap water) 72 parts by weight (5.76 kg)
≪Total: 13.824kg≫

As shown in FIG. 3, the knead is divided into two equal parts, and two mixers (Mixer 1: manufactured by Aikosha Mfg. Co., Ltd., trade name “Mighty 30” (full capacity: 30 liters (hereinafter referred to as “L”)). ))) ”And mixer 2: product name“ Mighty 50 (full capacity: 50 L) ”) manufactured by the same company.
That is, in each mixer, first, 0.02 kg of dry yeast is pre-fermented with 0.012 kg of sugar and 0.3 kg of water (about 40 ° C.) at 14 to 28 ° C. for 15 to 20 minutes (in this example, 21 ° C. for 17 minutes). Then, add 3.2 kg of wheat flour, 0.8 kg of whole grain flour and 2.58 kg of water, and knead them at the strength (speed of mixer) and time shown in FIG. went.

Subsequently, the dough obtained from the mixer 1 and the mixer 2 is subdivided and the floor time is taken at the temperature (21 ° C. in this example), humidity and time shown in FIG. Was performed three times.
Then, it divided | segmented so that it might become 80 +/- 2g per piece, and formed 172 pieces of ciabatta.
Since the total amount of bread dough after division and molding was approximately 13.760 kg (approximately 80 g x 172), the loss was only about 0.064 kg (13.824 kg-13.760 kg), and no salt or oil was used. In spite of this, it was found that the amount of adhesion to the work table, equipment (ball, weight), and machine (mixer, divider / rounder, molder) could be reduced.

After proofing at the temperature, humidity, and time shown in FIG. 3, the bread dough arranged in the shape of ciabatta is exposed to room temperature for 3 to 8 minutes (5 minutes in this example), dried, baked, and salted And 172 ciabattas using no oil or fat. The obtained ciabatta (65 g ± 3 g) all had a flavor (wheat flavor, texture, volume, appearance / shape, etc.) comparable to the salted ciabatta (Comparative Example 1) described later.
The proofing was performed by placing bread dough with a ciabatta shape on a canvas having a basis weight of about 600 g / m ² placed on a grid-like top plate having an eye size of about 20 mm × 250 mm.

  Also, before performing the above molding, the dough obtained in the mixer 1 is divided into four equal parts, one of them is left, and the other three are kept in the retarded atmosphere maintained at 0 ° C., 2 ° C. and 5 ° C., respectively. In addition, after molding at 0 ° C for 3 minutes, 2 ° C for 5 minutes, and 5 ° C for 7 minutes, in any case, the molding time can be reduced by about 30% compared to the case without retarding. It was.

Comparative Example 1
Using the following formulation, 176 salted ciabatta of about 64 g similar to the conventional one was produced along the flow shown in FIG.
(Combination)
・ 80% wheat flour and 20% whole wheat flour (* 1) 100 parts by weight (8.0kg)
・ Dry yeast (* 2) 0.5 parts by weight (0.04 kg)
・ Sugar (* 3) 0.3 parts by weight (0.024 kg)
・ Salt (* 4) 1.5 parts by weight (0.12 kg)
・ Water (tap water) 77 parts by weight (6.16 kg)
≪Total: 14.344kg≫

In the manufacturing method of Comparative Example 1, as shown in FIG. 4, Example 1 (FIG. 3) is different from the case of adding salt, the humidity of the floor and the proof, the time of the fourth floor, the time of the proof, And the time of a baking process differs.
The reason why the ciabatta (after baking) obtained in Comparative Example 1 was 64 g ± 3 g and 1 g lighter than the ciabatta of Example 1 (65 g ± 3 g) was as follows. This is probably because the amount of water evaporated by firing tends to increase.

Example 2
About 180 g of table rolls of about 71 g were produced as the salt / oil-free bread of the present invention along the flow shown in FIG. The floor temperature was 21 ° C.
(Combination)
・ 80% wheat flour and 20% whole wheat flour (* 1) 100 parts by weight (8.0kg)
・ Raw yeast (* 5) 2 parts by weight (0.16 kg)
・ Sugar (* 6) 8 parts by weight (0.64 kg)
・ Water (tap water) 72.5 parts by weight (5.8kg)
≪Total: 14.6kg≫

* 1: Wheat flour (Showa Sangyo Co., Ltd., trade name “Okhotsk” << protein content: 12.3%, ash content: 0.48% >>) 6.4kg and whole grain flour (Showa Sangyo Co., Ltd., trade name “D” "" Protein content: 11.0% ") 1.6kg
* 2: Nippon Beet Sugar Manufacturing Co., Ltd. Product name “Nitten Dry Yeast”
* 3: Maltose (trade name “SUNMALT-S”, Sanwa Starch Co., Ltd.)
* 4: Crude salt (Brand name “Hakuho Salt”)
* 5: Nippon Beet Sugar Manufacturing Co., Ltd. Product name “Nitten East”
* 6: Crude sugar (Shinko Sugar Industry Co., Ltd., trade name “Akansha Mitsuga”)

As shown in FIG. 5, the kneading was simultaneously performed using the same two mixers as in Example 1 by dividing the raw material into two equal parts as in Example 1. That is, in each mixer, kneading was performed by the straight method so that the kneading temperature shown in FIG. 5 was obtained with the strength (number of rotations of the mixer) and time shown in FIG. The floor temperature was 21 ° C.
Subsequently, the doughs obtained by the mixer 1 and the mixer 2 were punched once between the floors in a state of being divided into small portions.

Since the total amount of bread dough after division and molding was about 14.4 kg (about 80 g × 180), there was almost no loss as in Example 1, and there was no loss of salt or oil (release for food industry) Despite the fact that no agent was used, it was found that there was little adhesion to worktables, instruments (balls, weights), machines (mixers, dividers, rounders, molders).
After proofing was performed at the temperature, humidity, and time shown in FIG. 5, a dough was put into a dough and then baked to obtain 180 table rolls that did not use any salt and oil. The obtained table rolls (71 g ± 3 g) were all inferior in wheat flavor, texture, volume, appearance and shape as compared to table rolls containing common salt and oils and fats. .

  Also in this example, the dough obtained by the mixer 1 was divided into four equal parts before forming and retarded in the same manner as in Example 1. As a result, almost the same molding time reduction effect as in Example 1 was obtained. I was able to get it.

Application Example Ten types of ciabatta and table roll obtained in Examples 1 and 2 and Comparative Example 1 were each frozen at −18 ° C., taken out from the freezer after 2 months, and thawed at room temperature.
Each pan after thawing was heated in a heated oven toaster for 2 minutes. Ten tablespoons without salt / oil / fat (Example 1) and ten table rolls without salt / oil / fat (Example 2), In Examples 1 and 2, the flavor was the same as that of the product for 15 to 35 minutes immediately after production (of which 2-3 were each a better flavor). On the other hand, the salted ciabatta of Comparative Example 1 had inferior 2-3 flavors. This is presumed to be due to the deliquescent action caused by the salt, which became slightly watery.

Example 3
Except not blending the whole grain powder, the same example as in Examples 1 and 2 (however, each floor and proofing were performed with care to prevent runaway of fermentation) produced a ciabatta and a table roll. Example 1 , 2, a ciabatta and a table roll having an inferior flavor were obtained.

Example 4
Except for using wheat flour with a protein content of 11.0%, ciabatta and table rolls were produced in the same manner as in Examples 1 to 3, but the fermentation of each floor and proof was not runaway. The roll could be manufactured well. Moreover, both of these tastes and flavors were inferior to those of Examples 1 to 4.

Example 5
A ciabatta and a table roll were produced in the same manner as in Examples 1 to 3 except that flour having a protein content of 13.3% was used. However, in each example, each floor and proof were performed while paying attention not to runaway fermentation. As a result, it was possible to obtain a ciabatta and a table roll that are inferior to those of Examples 1 to 3 in both taste and flavor.

Example 6
A ciabatta and a table roll were produced in the same manner as in Examples 1 to 5, except that the amount of water was 68 parts by weight with respect to 100 parts by weight of flour. The crumb feels a little thick, but we could get a good ciabatta and table roll with good taste and flavor.

Example 7
Except that the blending amount of water was 77 parts by weight with respect to 100 parts by weight of flour, the ciabatta and the table roll were produced in the same manner as in Examples 1 to 5, but the workability was slightly lowered, but both the taste and flavor were A ciabatta and a table roll comparable to Examples 1 to 5 could be obtained.

Example 8
A ciabatta and a table roll were produced in the same manner as in Examples 1 to 5 except that the amount of water was 70 parts by weight and 73 parts by weight with respect to 100 parts by weight of flour. There was no problem in thickness and workability, and a ciabatta and a table roll which were inferior to Examples 1 to 5 in taste and flavor could be obtained.

Examples 1-2 to 5, 2-2 to 5
A ciabatta and a table roll were produced in the same manner as in Examples 1 and 2 except that the proofing conditions were as shown in Table 1.

The ciabatta and table roll obtained in Examples 1-4 and 2-4 are ciabatta, one of which is immature fermented, three of which are fermented excessively, three of which are table fermented immaturely fermented, five of which are fermented excessively, epidermis A crack was generated in the material, and loss was caused by lack of elasticity and volume. Except for this, a ciabatta and a table roll having good flavor and taste similar to those of Examples 1 and 2 could be obtained with good workability.
In addition, the ciabatta and table roll obtained in Examples 1-5 and 2-5 are ciabatta, 2 are immature fermented, 1 is excessively fermented, 4 are immaturely fermented in table roll, 4 are excessively fermented After all, the loss was caused by cracks in the skin, lack of elasticity and volume, or the occurrence of diamonds during couping. Except for this, a ciabatta and a table roll having good flavor and taste similar to those of Examples 1 and 2 could be obtained with good workability.
In Examples 1-2 and 3 and Examples 2-2 and 3, as in Examples 1 and 2, there is no loss and a ciabatta and a table roll having a good flavor and taste have good workability. I was able to get it.

According to the production method of the present invention, not only “eggs” but also “milk ingredients” such as butter and skim milk powder and “food additives” such as bread dough improving agents (malt extract, vitamin C) are not used (no compounding). In addition, it is possible to obtain a bread having a good flavor and taste even though no fat or oil is used in the production process.
Therefore, it is possible to industrially produce bread that is suitable not only for people whose intake of salt is restricted but also for people who are highly interested in health, those who are allergic to eggs, milk, and the like.

Claims (6)

A method for producing bread that includes at least a process of kneading flour, yeast, sugar and water, a floor process, a punching process, a proofing process, and a baking process, and using no salt or fat.
Wheat flour is mainly composed of protein having a content of 11.0 to 13.3%,
The amount of water is 68 to 77 parts by weight based on 100 parts by weight of the flour,
The proofing process is 15 to 35 minutes.   The said wheat flour contains whole grain flour, The manufacturing method of the salt and fat-free bread | pan of Claim 1 characterized by the above-mentioned.   The method for producing a salt / oil-free bread according to claim 1 or 2, wherein the saccharide is crude sugar or maltose.   The method for producing salt-and-oil-free bread according to any one of claims 1 to 3, wherein the proofing process is performed at a temperature of 25 to 35 ° C and a humidity of 60 to 75%.   The method for producing a salt-and-oil-free bread according to any one of claims 1 to 4, wherein no bread dough improving agent is used.   Bread after baking is distribute | circulated in the frozen state, The manufacturing method of the salt and fat-free bread | pan as described in any one of Claims 1-5 characterized by the above-mentioned.