JP2017176106A - Method for producing bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing bread, making machine resistance of bread dough excellent, and making aging of obtained bread slow, compared to a straight method, while being a production method using pre-dough (soaker dough) according to the straight method, and enabling obtaining moist bread.SOLUTION: A method for producing bread includes: a kneading step [I] of adding water to the total quantity or part of grain flour having wheat flour as the main constituent, to be used for bread-making, and kneading under reduced pressure so as to produce pre-dough; and a kneading step [II] of adding the other remaining bread-making raw materials including yeast to the pre-dough, and kneading under normal pressure so as to obtain bread dough. Bread is produced by making the pre-dough stand for 5 min to 3 hours between the kneading step [I] and kneading step [II]. In kneading under reduced pressure, a gauge pressure is -0.01 MPa or less, preferably (-0.05)-(-0.1) MPa. In the kneading step [I], it is possible to previously knead under normal pressure before kneading under reduced pressure.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing soft breads, which uses a previous dough (medium noodles) and is excellent in the mechanical resistance of bread dough while being produced according to the straight method, and the aging of the produced breads is slow. Specifically, after water is added to all or part of the flour mainly composed of wheat flour used for breadmaking, kneaded under reduced pressure to produce a front dough, and the produced front dough is allowed to stand for 5 minutes to 3 hours. After that, other remaining bread ingredients including yeast are added to the previous dough after standing, and it is kneaded under normal pressure to produce bread dough. The present invention also relates to a method for producing bread having excellent aging delay effect and mechanical resistance of dough, and a method for preventing aging of bread produced by a bread making method according to the straight method.

  The straight method in breadmaking technology is a method of mixing all ingredients at once to make a dough, which is a relatively simple method. The advantage of the straight method is that the flavor is good, the fermentation time is short, so the time required for bread making is short and the working space is small. On the other hand, there are disadvantages that the volume of the bread is difficult to produce, the aging is fast, the bread is soft and hard. In addition, there is no problem if the production is relatively small, such as a retail bakery. However, in the case of production of a relatively large scale such as a factory, there is a problem that workability is inferior because bread dough has low mechanical resistance.

  On the other hand, in the middle seed method in breadmaking technology, yeast, water, and sometimes some secondary ingredients are added to make a middle seed, and after 2 hours of fermentation, the remaining ingredients are added. This is a method of making dough and making dough. Bread products obtained by the medium seed method have the advantages of being voluminous, having a soft texture, slow aging, not sticky and hard to harden. On the other hand, it is necessary to have equipment and work space for the medium seed method and to take a long time for bread making. However, the medium seed method is also used by major bakery factories because the finished product is stable due to the influence of the unique fabric extensibility.

  Therefore, the time required for bread making is comparable to that of the straight method, the resulting bread product has a good flavor, and has the volume characteristic of the medium seed method, resulting in a soft texture, slow aging and good food. There is a need for a bread making method that provides breads with a long lasting feeling.

  By the way, as a technique to knead bread dough under reduced pressure or pressure in the bread making method, or to deaerate bread dough, knead under reduced pressure by adding water to the raw material, or kneaded under normal pressure by adding water to the raw material The dough obtained later is allowed to stand under reduced pressure, a vegetation process is not required, and a method for producing puff pastry that can produce a dough with a large volume (Patent Document 1). Process for producing chilled bread dough / frozen bread dough (Patent Document 2) to obtain breads with a large volume and preventing fish eyes (Patent Document 2), remixing the fermented bread dough in a low vacuum state, and then in the presence of nitrogen gas, A method for producing frozen bread dough (Patent Document 3) that produces bread with excellent appearance, flavor and taste, which is re-mixed in a pressurized state and atmospheric pressure state, and a part or all of the flour raw material is kneaded under reduced pressure. Alternatively, it is subjected to pressure extrusion after kneading under normal pressure, and then the remaining raw materials are added and kneaded under normal pressure to obtain a dough. A fermented food with excellent volume, internal phase and texture can be obtained. For example, a manufacturing method of a dough (Patent Document 4) is known.

  In addition, as a method of producing breads having the original flavor and umami of flour and having a moist and moist texture despite being soft, flour and water are not used at room temperature. There is known a method including a step of producing medium noodles by kneading while heating (see Patent Documents 5 and 6).

Japanese Patent Laid-Open No. 5-76271 Japanese Patent Laid-Open No. 9-121753 JP 2000-287607 A JP 2001-95470 A JP 2000-245332 A JP 2002-34436 A

  The subject of the present invention is a production method according to the straight production method using the previous dough (medium noodles), but compared to the straight method, the mechanical resistance of the bread dough is excellent and the aging of the resulting breads is slow and moist An object of the present invention is to provide a method for producing breads from which breads can be obtained.

  The present inventors have the advantage of the straight method that the time required for bread making is short and the work space is small, and the bread that has a volume, soft texture, slow aging, and good texture lasts long In order to develop breads that have the advantages of the medium seed method, we first focused on the medium noodle method, which is rarely used. According to the noodle noodle method, which mixes flour and water to make the previous dough, when water is immersed in the flour, water penetrates into the flour and the gluten softens, making the dough easy to stretch and smooth. However, good quality breads were not always obtained. Therefore, after various trials and errors, the kneading in the preparation of the previous dough (medium noodles) was performed under reduced pressure, and after the previous dough mixed under this reduced pressure was allowed to stand, other remaining products including yeast were produced in the previous dough. When bread ingredients were added and bread was baked using bread dough mixed under normal pressure, it was a method similar to the straight method, but compared to the straight method, it was superior in the aging delay effect and mechanical resistance of the dough, and moist. We found that it was possible to produce baked products. Further, it has also been found that the effect of the present invention is further improved by kneading in advance under normal pressure before kneading under reduced pressure in preparation of the previous dough. The present invention has been completed based on these findings.

That is, the present invention is as follows.
(1) The mashing process [I], in which the flour is mainly used for breadmaking and is hydrated to the whole or part of the flour and then kneaded under reduced pressure to produce the previous dough, and other residues including yeast in the previous dough A kneading step [II] in which bread dough ingredients are added and kneaded under normal pressure to obtain bread dough, and the previous dough is allowed to stand for 5 minutes to 3 hours during the kneading step [I] and kneading step [II]. A method for producing breads characterized by comprising:
(2) The method for producing bread according to (1) above, wherein the flour used for the dough is in the range of 10 to 100% by mass relative to the total amount of flour used for breadmaking.
(3) The method for producing bread according to (1) or (2) above, wherein the pressure during the production of the front dough is -0.01 MPa or less.
(4) The bread according to any one of (1) to (3) above, wherein the dough is allowed to stand for 10 minutes to 2 hours between the kneading step [I] and the kneading step [II]. Manufacturing method.
(5) The method for producing bread according to any one of (1) to (4) above, wherein yeast is not blended in the dough.
(6) The method for producing bread according to any one of (1) to (5) above, wherein in the kneading step [I], kneading is performed under normal pressure in advance before kneading under reduced pressure.
(7) The method for producing bread according to any one of (1) to (6) above, wherein bread is produced by a bread making method according to the straight method after the kneading step [II].
(8) The mashing process [I], in which the flour is mainly used for breadmaking and is hydrated to the whole or part of the flour and then kneaded under reduced pressure to produce the previous dough, and other residues including yeast in the previous dough Including the kneading step [II] to add bread making ingredients and kneading under normal pressure to obtain bread dough, and leaving the previous dough for 5 minutes to 3 hours during the kneading step [I] and kneading step [II] A method for preventing aging of breads produced by a bread-making method according to the straight method.

  According to the present invention, the dough (medium noodles) is used and the production method according to the straight method is used, but the mechanical resistance of the bread dough and the aging of the produced bread are slow, and soft and soft breads are produced. can do.

  The method for producing breads of the present invention includes a kneading step [I] for producing a pre-dough by adding water to the whole or part of flours mainly composed of flour used for bread making and then kneading under reduced pressure, and Including the kneading step [II] to add other remaining bread ingredients including yeast to the previous dough and kneading under normal pressure to obtain bread dough, between the kneading step [I] and kneading step [II] The method is not particularly limited as long as the dough is allowed to stand for 5 minutes to 3 hours, and the method for preventing aging of the breads of the present invention is the total amount or one of flours mainly composed of flour used for breadmaking. Kneading step [I] in which the dough is kneaded under reduced pressure to produce the previous dough, and the remaining dough ingredients including yeast are added to the previous dough and kneaded under normal pressure to obtain the dough Including process [II], between chaotic process [I] and chaotic process [II] The bread is not particularly limited as long as it is a method of allowing the dough to stand for 5 minutes to 3 hours (preferably 10 minutes to 2 hours). Examples of the breads include sweet breads such as anpan bread and cream bread, bread loaf, roll bread, and France. Bread, croissants, Danish, and the like can be exemplified, but among them, breads that are often produced by the medium seed method, particularly bread, roll bread, confectionery bread and the like can be preferably exemplified.

  As flours mainly composed of wheat flour used in the above bread making, in addition to wheat flour, rye flour, rye flour, rice flour, barley flour, oat flour, corn flour, barn flour, millet flour, sorghum flour, millet flour, etc. Can be used, and one or more of these can be used. Among these flours, wheat flour is more preferred, and those mainly composed of strong flour, semi-strong flour and durum wheat flour are particularly preferred. The flour such as flour used for the dough is preferably 10 to 100% by mass, more preferably 20 to 100% by mass, and 30 to 80% by mass with respect to the total amount of flour used for breadmaking. It is particularly preferred. For example, if the ratio of the flour used for the previous dough is less than 10% by mass, the effect of the present invention may not be sufficiently achieved, and as a result, the mechanical resistance (workability) of the bread dough may be inferior, The breads obtained may not have sufficient aging resistance. The total amount, that is, the proportion of flour used for the dough, may be 100% by mass, but the amount of kneading under reduced pressure increases, and the productivity and efficiency may be lowered, so 30 to 80% by mass is particularly preferable.

  The pressure (gauge pressure) during preparation of the previous dough in the kneading step [I] may be −0.01 MPa or less, and is preferably −0.05 to −0.1 MPa. When the pressure reduction level is less than 0 MPa at a low pressure of less than 0 MPa, the mechanical resistance (workability) of the bread dough may be inferior, and sufficient aging resistance may not be obtained for the resulting breads. .

  The kneading time under reduced pressure during preparation of the previous dough in the kneading step [I] may be 1 minute or longer under the above pressure conditions, and is preferably 3 to 10 minutes. If the kneading time under reduced pressure is less than 1 minute, mixing of raw materials used may be insufficient, and if it exceeds 10 minutes, the aggregation of the previous dough becomes too large, and in both cases, the workability is inferior. There is a risk.

  The yeast used in the present invention may be either raw yeast or dried yeast as long as it is generally used in the production of breads. Although the blending amount of yeast with respect to flour varies depending on the type of bread, the amount of carbon dioxide generated by yeast, etc., it is generally preferably 1 to 10% by mass, more preferably 2 to 8% by mass. In addition, it is preferable not to mix yeast when preparing the previous dough in the kneading step [I]. Yeast may be added to the previous dough, but since yeast is damaged by kneading under reduced pressure (vacuum mixing), it is necessary to add an amount of yeast to compensate for it in the kneading step [II].

  In the present invention, in addition to flour and yeast, other raw materials generally used for bread production, for example, wheat-derived proteins such as gluten; starches such as corn starch and potato starch; eggs; ammonium salts and calcium salts Yeast food, oxidation / reduction agents such as L-ascorbic acid, various enzyme preparations; baking powder; sugars such as sugar, liquid sugar and starch sugar; salt; fats and oils such as butter, margarine, shortening and lard; milk, defatting Milk products such as powdered milk and condensed milk; flavorings; coloring agents; water and the like can be blended.

  In the present invention, it is necessary to leave the previous dough for 5 minutes to 3 hours between the kneading step [I] and the kneading step [II]. If the time is less than 5 minutes, the dough is not sufficiently laid down, and the breads produced will be aged quickly and moist, while if the standing time exceeds 3 hours, the dough will be laid down. Although the effect of is not changed, it is not preferable in terms of shortening the bread making time. By setting the standing time to 10 minutes to 2 hours, preferably 30 minutes to 1 hour, the aging of the produced breads is slow due to the effect of laying the dough, and moist and soft breads can be obtained.

  In the kneading step [I], it is preferable to knead under normal pressure in advance before kneading under reduced pressure. The kneading time under normal pressure is preferably 1 to 10 minutes, and more preferably 2 to 5 minutes. For example, if the kneading time under normal pressure is less than 1 minute in advance, the raw materials are kneaded under reduced pressure without being sufficiently mixed, so that the effect of kneading under reduced pressure may not be sufficiently obtained. When mixing for more than a minute, kneading under reduced pressure is performed in a state where bread dough is completed to some extent, and the effect of kneading under reduced pressure in the kneading step [I] may be reduced.

  The kneading machine used in the kneading step [I] or kneading step [II] is not particularly limited as long as it is generally used in the production of breads. For example, a vertical mixer, a horizontal mixer, an artfex mixer, a slant Examples include a mixer, a tweety mixer, a spiral mixer, and a stephan mixer. Further, other chaotic conditions such as mixer speed, time, and temperature can be appropriately selected according to the type of bread.

  The bread manufacturing method of the present invention is characterized in that it includes a kneading step [I], a kneading step [II], and a stationary step therebetween, and after the kneading step [II], bread making according to the straight method is performed. The method can be adopted. That is, breads can be produced from the bread dough obtained in the kneading step [II] by a conventional method including steps such as floor time, dough division, bench time, molding, proofing, and baking. The floor time, dough division, bench time, molding, proofing, and baking conditions may be appropriately changed depending on the type of bread to be manufactured.

  EXAMPLES Next, although an Example and a comparative example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example. In addition, the wheat flour used in the Examples etc. is bread flour (strong flour) manufactured by Nisshin Flour Milling Co., Ltd., and raw yeast and yeast food are manufactured by Oriental Yeast Co., Ltd.

[Example 1]
As a kneading step [I] for kneading under reduced pressure to produce a pre-dough, 0.1 part by weight of yeast food and 40 parts by weight of water are added to 70 parts by weight of flour, followed by 3 minutes at normal pressure, and then a gauge pressure of -0. The mixture was kneaded for 5 minutes under a reduced pressure of 1 MPa (heating temperature: 20 ° C.). It left still for 10 minutes and obtained the front cloth. As a kneading step [II], 30 parts by weight of flour, 1.8 parts by weight of salt, 12 parts by weight of sugar, 3 parts by weight of skim milk powder, 12 parts by weight of whole egg and 10 parts by weight of water are added to the previous dough under normal pressure. The mixture was mixed for 3 minutes at low speed, and 3.5 parts by mass of raw yeast was added, and mixed at a low speed of 1 minute and a medium speed of 4 minutes. Further, 15 parts by mass of shortening was added and the mixture was kneaded at low speed for 2 minutes, medium speed for 4 minutes, and high speed for 3 minutes (heating temperature: 27 ° C.). The obtained bread dough was taken for a floor time of 60 minutes, then divided (45 g), and after a bench time of 15 minutes, it was molded into a roll pan and taken for 50 minutes (38 ° C., humidity 85%). The obtained dough was baked for 30 minutes (upper heat 210 ° C./lower heat 190 ° C.) to obtain a roll.

[Comparative Example 1]
Roll bread was manufactured by the straight method. To 100 parts by weight of wheat flour, 3.5 parts by weight of yeast, 1.8 parts by weight of salt, 12 parts by weight of sugar, 3 parts by weight of skim milk powder and 50 parts by weight of water are added. Chaotic. To this was added 15 parts by weight of shortening, and further kneaded at a low speed of 2 minutes, a medium speed of 4 minutes, and a high speed of 4 minutes (cooking temperature: 27 ° C.) to prepare bread dough. Thereafter, rolls were obtained in the same manner as in Example 1.

  The machine resistance / workability of bread dough in Example 1 and Comparative Example 1 were evaluated by the evaluation criteria shown in [1] below by three workers. Further, the flavor, taste and texture of the rolls obtained in Example 1 and Comparative Example 1 were evaluated by the evaluation criteria shown in [2] to [4] below by five panelists.

[1] Mechanical resistance / workability of bread dough ◎: Good extensibility, good workability ○: Slightly good extensibility, slightly good workability △: Slightly poor extensibility, workability slightly poor × : Inferior extensibility and workability

[2] Bread flavor and taste [Advantages of the straight method]
◎: Flavor is good, taste is good ○: Flavor is slightly good, taste is slightly good △: Flavor is slightly inferior, taste is slightly inferior ×: Flavor is inferior, taste is inferior

[3] Texture (softness, moist feeling, etc.)
◎: Softness is good, moist feeling is good ○: Softness is somewhat good, moist feeling is slightly good △: Softness is slightly inferior, moist feeling is slightly inferior ×: Softness is inferior

[4] Texture after 3 days (aging resistance)
◎: Soft feeling is good ○: Soft feeling is slightly good △: Soft feeling is slightly inferior ×: Soft feeling is inferior

  The evaluation results of Example 1 and Comparative Example 1 are shown in [Table 1]. From [Table 1], it can be seen that the product of the present invention is excellent in mechanical resistance / workability of bread dough and aging resistance.

[Example 2]
5 rolls were obtained in the same manner as in Example 1 except that the amount ratio of the front dough was 20%, 30%, 70%, 80% and 100%. [Table 2] shows the evaluation results of five types of rolls with different amounts of the front dough. From [Table 2], it can be seen that the bread roll with the amount ratio of the previous dough of 30 to 80% is slightly superior in the mechanical resistance / workability and the aging resistance of the bread dough compared to the roll bread of 20% or 100%.

[Example 3]
The same as in Example 1 except that the degree of pressure reduction (gauge pressure) in the kneading step [I] for producing the previous dough is normal pressure, −0.01 MPa, −0.05 MPa, and −0.1 MPa. A variety of bread rolls were obtained. Table 3 shows the evaluation results of four types of bread rolls with different degrees of decompression in the kneading step [I]. From [Table 3], the bread roll having a reduced pressure level of -0.05 to -0.1 MPa is superior to the normal bread roll in terms of the mechanical resistance / workability of bread dough and the texture / aging resistance. Recognize. Moreover, it turns out that the roll bread of -0.01 Mpa is somewhat excellent in the mechanical resistance / workability | operativity of bread dough, and texture and aging resistance compared with a normal-pressure roll bread.

[Example 4]
The same procedure as in Example 1 was performed except that the kneading time under reduced pressure in the kneading step [I] for producing the previous dough was 0 minutes (Comparative Example 1), 3 minutes, 5 minutes (Example 1), and 10 minutes. Four types of rolls were obtained. Table 4 shows the evaluation results of four types of rolls with different degrees of decompression in the kneading step [I]. From [Table 4], it can be seen that a roll bread with a kneading time of 3 to 10 minutes under reduced pressure is superior in mechanical resistance / workability of bread dough and texture / aging resistance compared to a normal pressure roll bread. .

[Example 5]
The same procedure as in Example 1 was conducted except that the standing time between the kneading step [I] and the kneading step [II] was 0 minutes, 5 minutes, 10 minutes, 1 hour, 2 hours. Obtained. [Table 5] shows the evaluation results of five types of rolls with different standing times. From [Table 5], it can be seen that the roll dough where the previous dough is allowed to stand for 10 minutes to 2 hours is excellent in the mechanical resistance / workability of the dough.

[Example 6]
In the kneading step [I] for producing the previous dough, the same procedure as in Example 1 was carried out except that the kneading time under normal pressure before kneading under reduced pressure was 0 minutes, 2 minutes, 5 minutes, and 10 minutes. A variety of bread rolls were obtained. The evaluation results of four types of rolls with different kneading times under normal pressure in the kneading step [I] are shown in [Table 6]. According to [Table 6], the mechanical resistance / work of bread dough is better when the normal pressure mixing is performed for 2 to 5 minutes before the vacuum mixing than when the normal pressure mixing is not performed before the vacuum mixing and when the atmospheric pressure mixing is excessive. It was found to be excellent in sexuality, texture and aging resistance.

  The present invention is useful in the field of foods such as breads.

Claims (8)

A kneading step [I] in which the whole dough is made up mainly of flour used for bread making, and then mixed under reduced pressure to produce the previous dough, and other remaining bread containing yeast in the previous dough Including a kneading step [II] to add ingredients and knead under normal pressure to obtain bread dough, and leave the dough for 5 minutes to 3 hours between the kneading step [I] and kneading step [II] Process for producing bread characterized by the above. The method for producing bread according to claim 1, wherein the flour used for the dough is in the range of 10 to 100% by mass with respect to the total amount of flour used for breadmaking. The method for producing bread according to claim 1 or 2, wherein the pressure during production of the dough is -0.01 MPa or less. The method for producing bread according to any one of claims 1 to 3, wherein the dough is allowed to stand for 10 minutes to 2 hours between the kneading step [I] and the kneading step [II]. The method for producing bread according to any one of claims 1 to 4, wherein yeast is not blended in the dough. In the kneading process [I], before kneading under reduced pressure, kneading under normal pressure is performed in advance, and the method for producing breads according to any one of claims 1 to 5. The method for producing bread according to any one of claims 1 to 6, wherein bread is produced by a bread making method according to the straight method after the kneading step [II]. A kneading step [I] in which the whole dough is made up mainly of flour used for bread making, and then mixed under reduced pressure to produce the previous dough, and other remaining bread containing yeast in the previous dough It includes a kneading step [II] in which raw materials are added and kneaded under normal pressure to obtain bread dough, and the previous dough is allowed to stand for 5 minutes to 3 hours between kneading step [I] and kneading step [II]. A method for preventing aging of breads produced by a bread making method according to the straight method.