JP2018148816A - Manufacturing method of bread dough and bread, and coating agent used therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of bread dough and bread capable of suppressing aging without losing properties or texture due to lean dough, that is, dough having little fat and oil, and a coating agent used therefor.SOLUTION: A manufacturing method of bread dough of the present invention comprises the following steps (A) and (B). (A) Kneading a mixture containing grain flour, water, and yeast, and fermenting the obtained dough. (B) Applying powdered fat and oil on the surface of the dough obtained by the step (A), and further fermenting the dough after folding the dough such that the applied surface is wrapped up, the step (B) being carried out at least once.SELECTED DRAWING: None

Description

  The present invention relates to a bread dough, a method for producing bread, and a coating agent used therefor.

  Meal breads with lean and soft dough, such as focaccia, chabatta, and bread campagne, are characterized by having uneven, coarse and porous textures, with less bubbles and a thicker film of bread, making them very sticky The crust is crispy with a chewy texture. Moreover, it is excellent in the original flavor of flour when the flour such as wheat and rye used is baked, and the opportunity to eat instead of bread and variety red as a staple food is increasing.

  However, due to the simple composition, aging after commercialization progresses quickly, and when eating, the original flavor and texture are lost and often crusted. If fats and oils are evenly dispersed and kneaded in bread dough, aging can be delayed, but the characteristics of lean dough blending are lost, and in particular, it is difficult to form uneven and rough porous texture.

  In the background as described above, there is a demand for a meal bread that does not lose its original flavor, texture, and appearance due to lean dough and that can suppress aging. Further, when producing bread dough, it is desired that the dough is less sticky and has good workability.

  Conventionally, as a technique for using powdered fats and oils in bread dough, improvement of texture and the like has been performed by uniformly dispersing and kneading in the dough. Patent Document 1 proposes powdered fats and oils that use a specific powdered base material or emulsifier for the purpose of improving dispersibility in fabric, moisturizing feeling, and crispness. However, when a large amount of powdered fats and oils are kneaded into a lean soft dough bread, the uneven and coarse porous texture characteristic of lean soft dough bread is not achieved.

  Oils and fats are kneaded uniformly into bread and confectionery doughs, and are also folded into layers. In this case, plastic fats and oils that are solid at room temperature are used. A sheet of plastic oil or fat is sandwiched between fabrics such as Danish, croissant, pie, etc., and then the plastic oil is folded into layers by repeating stretching and folding, and the thin layer of the dough and the plastic oil and fat is divided into several layers. In order to make up, plastic oils and fats having an appropriate hardness and extensibility that form a thin and uniform oily and fat film that does not run out are used. The baked product obtained by baking this dough has an internal phase cross section swelled in layers by an oil film that blocks water vapor during baking by folding plastic oil and fat into a bread dough, mainly oils, sugars, eggs, milk This technology is used for rich breads that contain a relatively large amount of products in the dough. However, it is difficult to use plastic oils and fats that are solid at room temperature, such as causing a piece of dough on a lean soft dough. As such a technique, Patent Document 2 uses a product obtained by dispersing fine powders of water-soluble edible substances such as carbohydrates and dairy products in plastic fats and oils, and folding them into layers to obtain a laminated confectionery. Technology has been proposed. By dispersing fine powders of water-soluble edible substances in plastic fats and oils, a variety of flavors are made as a laminated confectionery containing a large amount of taste ingredients, but plastic oils and fats that are solid at room temperature become lean and soft dough. It is difficult to use by causing the fabric to run out.

  In addition to Patent Document 2, as a technique for adding powder to plastic fats and oils, Patent Document 3 describes the shape retention of plastic fats and oils at high temperatures in margarine and butter cream used for application to foods, filling and the like. For the purpose of satisfying meltability in the mouth, a plastic fat / oil is proposed in which a fat / oil base mainly composed of plastic fat / oil such as shortening and margarine is rapidly cooled and kneaded, and then mixed with powder oil / fat in a powder state. However, it is not used for bread dough, and if it is based on plastic fat as described above, it is difficult to use lean soft dough because the dough is cut.

JP 2008-99581 A JP 55-054845 A JP-A-2-299544

  The present invention has been made in view of the circumstances as described above, and is a bread dough and a method for producing bread that can suppress aging without losing physical properties and texture due to a lean dough, that is, a small amount of oil and fat. It is an object to provide a coating agent used therefor.

In order to solve the above problems, the bread dough manufacturing method of the present invention is characterized by including the following steps (A) and (B):
(A) kneading a mixture containing flour, water, and yeast and fermenting the resulting dough; and (B) applying powdered oil to the surface of the dough obtained in the step (A), At least one process in which the dough is folded so as to wrap the coated surface and then fermented.

  The bread manufacturing method of the present invention is characterized by baking the dough after obtaining the dough by the above method.

  The coating agent of this invention is a coating agent used for the manufacturing method of the said bread dough, Comprising: It contains powdered fats and oils.

  According to the present invention, it is possible to suppress aging without losing physical properties and texture due to lean dough, that is, a small amount of oil and fat.

  Hereinafter, embodiments of the present invention will be described.

  The method for producing bread dough of the present invention may include the steps of kneading, first fermentation, division / rounding, bench time, molding / molding, and second fermentation (proofing) in the production of general bread dough. As an embodiment of the present invention, it will be described below in this order, but the present invention requires kneading and first fermentation, and at least one of the subsequent steps to be a finishing step, for example, division / rounding, bench time, etc. May be omitted, or other steps other than those described above may be further included.

  The bread dough production method of the present invention is used for various methods generally used in the bread making process, for example, the straight rice cake method, the middle seed method (home baked dough), the liquid seed method (home baked dough), etc. However, the direct method will be described below. The straight rice bran method is a method of making dough by mixing all raw materials in one operation, and there is no pre-fermentation process. This method is a preferred method for the present invention in that the flavor of flour such as wheat can be utilized and a chewy texture can be obtained.

  The middle seed method is a method of making dough in two stages. For example, the first stage middle seed is fermented with 50 to 100% by mass of the flour used, yeast, water and the like. After the fermentation is over, the remaining ingredients such as flour are added as the second stage to perform the main koji. In the case of this middle seed method, powdered fats and oils can be applied to the surface of the main body dough.

  The liquid seed method is a method of making a liquid seed (water seed) with, for example, yeast, salt, water, and a small amount of sugar. In the subsequent process, the liquid seed and the remaining raw materials are added as in the middle seed method. Do. In the case of this liquid type method, powdered fats and oils can be applied to the surface of the main body dough.

  The bread dough production method of the present invention can also be applied to a method using sourdough as a fermented seed or a method called a Polish method.

  The bread targeted by the method for producing bread dough of the present invention is not particularly limited. For example, bread such as corn bread, mountain bread, whole wheat bread, rye bread using wheat flour, corn bread, etc. Varieties of red, cupe bread, hot dog buns, hamburger buns and other table bread, French bread (including bread campagne), Italian bread (including focaccia and chabatta), hearth bread, and English muffins.

  Among them, the method for producing bread dough of the present invention is preferably used for producing bread having a rough texture that is uneven in the inner phase cross section. Here, “non-uniform rough texture” means that not only fine bubbles of 5 cm × 5 cm but also a plurality of bubbles having a diameter of 1 cm or more are open, rough texture, fine texture (soft The term “bread” is used idiomatically, and it is a rough bread that follows this idiomatic expression.

  Such bread having a rough texture that is uneven in the inner phase cross section can be obtained by blending lean and soft dough, and examples thereof include focaccia, chabatta, and bread campagne. These are characterized by the flavor of baked flour such as wheat and rye used, and the texture that comes from the uneven and rough porous texture. Focaccia, cabatta, known as Italian bread, is mainly flat and has a rough internal phase. Pan de campagne is a type of French bread, generally in the form of a simple round or sea cucumber, made by mixing rye flour or whole grain flour.

  The bread targeted by the method for producing bread dough of the present invention is obtained by kneading other ingredients into the dough (vegetable bread, fruit bread, nut bread, pepper bread, etc.), The food may be sandwiched between ingredients (sandwich, hamburger, hot dog, cooked bread, etc.) or topped with ingredients such as olives, basil, sliced onion, and shret cheese.

(Chaos)
In the bread dough manufacturing method of the present invention, the flour used in the step (A) is not particularly limited, and flour conventionally used for bread dough can be used. For example, wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like can be mentioned. These may be used alone or in combination of two or more. Among these, considering that gluten is easily formed and that a highly chewy bread having a porous texture is obtained, it is preferable to include strong flour as flour.

  As yeast (yeast) used in the step (A), industrially produced yeast or natural yeast can be used, and examples thereof include dry yeast, instant dry yeast, and fresh yeast with a lot of moisture. It is done. Dry yeast is used after preliminary fermentation. Instant dry yeast is granular and does not require pre-fermentation.

  In the said process (A), you may mix | blend an auxiliary material in the range which does not impair the effect of this invention other than the flour, water, and yeast which are main raw materials. The auxiliary material can improve baked color, flavor and the like.

  Examples of auxiliary materials include milk, dairy products, proteins, sugars, eggs, processed eggs, starches, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), fats and oils for kneading, powdered fats and oils, cacao mass, and cocoa powder. , Chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, kinakome, tofu, soy milk, soy protein, swelling agent, sweetener, seasoning, spice , Coloring agents, flavors and the like. Examples of milk include milk. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, non-sugared milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk , Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples include sodium and potassium caseinate. Examples of proteins include plant proteins such as soybean protein, pea protein, and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sweeteners such as sugar alcohol, stevia, aspartame, starch, starch degradation products And polysaccharides. These may be used alone or in combination of two or more.

  When using the fats and oils for kneading, in the soft dough where the amount of water relative to the flour is 70 to 90% by mass, the solid fats and oils such as plastic fats and oils are not uniformly dispersed because the dough is soft. In consideration of this point, when using a kneading fat, it is preferable to blend at least one selected from liquid oil and oil-in-water emulsion in an amount of 5% by mass or less based on the total amount of flour. Preferably it is 3 mass% or less, More preferably, it is 1 mass% or less. In the present invention, from the viewpoint of obtaining physical properties and texture due to lean dough, kneading fats and oils into bread dough makes the texture finer and makes it difficult to obtain porous bread. It is particularly preferred not to do so.

  In the step (A), when the mixture containing flour, water, and yeast is kneaded, the procedure for mixing each raw material is not particularly limited. For example, yeast or A method of mixing with water after adding the auxiliary material, a method of dissolving or dispersing yeast or auxiliary material in water and then mixing it with flour, and mixing part or all of the flour with part or all of the water After that, there is a method of mixing the remaining flour and water.

  After thoroughly mixing a mixture containing flour, water, and yeast, knead the dough once it has settled. For example, the mixed dough is crushed from the front with the palm of your hand or twisted while pushing it around, gradually gathering the dough, and if it does not stick to your hand, hit it gently from above or fold it Try to ask. Due to the kneading, a gluten film is formed in the dough.

  Kneading can be performed by hand mixing, but a kneader such as a mixer may be used for at least a part of the mixing process.

  The koji temperature is not particularly limited, but is set in consideration of the fermentation time so that the dough temperature when the dough rolls up becomes a temperature at which the yeast can easily act, for example, about 26 to 28 ° C. Can do. The soot temperature can be adjusted by the temperature of the charged water.

  The dough preferably has a water content of 70 to 90% by mass relative to flour. In general, in the case of bread using strong powder, water of less than 50 to 70% by mass is often added to flour, but when the amount of water is 70 to 90% by mass, a soft dough is formed, and rough bread Suitable to get.

(First fermentation)
Next, the kneaded dough is allowed to stand and ferment. For example, the rolled dough is rolled up so as to be wrapped with a smooth surface, and placed in a container such as a bowl with the closed eyes down. A thin oil such as shortening may be applied to the inside of the container so that the dough does not stick. In order not to dry at the time of fermentation, it may be covered with a vinyl sheet or wrapped in a wrap.

  Although the fermentation temperature of dough is not specifically limited, For example, it can carry out by humidity control at about 27-30 degreeC of dough temperature. Although fermentation time is not specifically limited, For example, it can carry out in about 60 to 240 minutes.

  In this fermentation process, in the step (B) in the method for producing bread dough of the present invention, the powdered fat is applied to the surface of the dough obtained in the step (A), and the dough is folded so as to wrap the coated surface. This operation is performed at least once, preferably 1 to 3 times.

  When applying powdered fats and oils, this coating agent can be applied to the surface of the fabric using a coating agent (a) containing powdered fats and oils. This coating agent (a) may contain powdered fats and oils in liquid oil, or may be a coating agent of powdered oils and fats alone. Hereinafter, a coating agent containing powdered fats and oils in liquid oil is applied as coating agent (a1). ), A powder oil and fat single coating agent is referred to as coating agent (a2).

  According to the present invention, the powdered fats and oils are unevenly distributed between the doughs by applying the powdered fats and oils to the bread dough after the formation of the gluten film which is hydrated and mixed with the flour and folded, so that the powdered fats and oils are also distributed in the subsequent work Because it is evenly distributed on the surface of the dough without being kneaded into it, it becomes a bread that maintains the porous state unique to soft dough, melts in the mouth by the action of powdered oil and fat, and has a slow aging bread with little change in crispness Become. In addition, the flavor of the powdered fats and oils is good, and the dough is less sticky at the time of mold filling after molding, and workability is improved. If powdered oil is applied or mixed before kneading and forming a dough having a viscous and elastic gluten film, the powdered oil will be kneaded, resulting in the same internal phase as ordinary bread and variety red .

  Although it does not specifically limit as powder oil and fat used for this invention, The powder oil and fat which dried the oil-in-water type emulsion can be used preferably.

  The fats and oils used in the powdered fats and oils are not particularly limited as long as they are edible. For example, palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower Oil, corn oil, olive oil, sesame oil, fish oil, shea butter, monkey butter, iripe butter, cacao butter, lard, beef tallow, milk fat, fractionated oils or processed oils thereof (hardening and transesterification reactions) One or more processed). These may be used alone or in combination of two or more.

  Below, an example of the powdered fats and oils used for this invention is demonstrated.

  Powdered oils and fats are added to the water phase containing excipients, and the oily phase containing oils and fats as described above is added, stirred with a homomixer, etc., and then homogenized with a homogenizer, etc. to give an oil-in-water emulsion, and then It can be obtained by dry powder.

  As a method for dry-pulverizing the oil-in-water emulsion, generally known methods such as spray drying, vacuum freeze drying, and vacuum drying can be used.

  Examples of excipients include milk proteins such as sodium caseinate, soy protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin and other proteins, degradation products of these proteins, glucose Monosaccharides such as fructose, galactose and mannose; disaccharides such as lactose, sucrose, maltose and trehalose; polysaccharides such as oligosaccharides, dextrin and starch; thickening polysaccharides and sugar alcohols. These may be used alone or in combination of two or more.

  An emulsifier can be mix | blended with powdered fats and oils as needed. The emulsifier is not particularly limited as long as it is for food. For example, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester , Propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl calcium lactate and the like. When blending an emulsifier with powdered fats and oils, the oil-soluble emulsifier is usually blended with the oil phase and the water-soluble emulsifier is blended with the water phase. You may mix | blend antioxidant, a coloring agent, a flavor, etc. with an oil phase and an aqueous phase suitably.

  Below, an example of the manufacturing method of powdered fats and oils is demonstrated.

  In the emulsification step, each of the raw materials is put into a stirring tank of an emulsifier and mixed with stirring, and then homogenized with a pressure homogenizer.

  The mixing ratio of the raw materials is not particularly limited, but can be, for example, in the range of 50 to 200 parts by mass of water with respect to 100 parts by mass of the total amount of fats and excipients.

  The blending procedure is not particularly limited. For example, the excipient is dispersed in water at room temperature and then stirred under heating, or the excipient is dispersed in heated water and stirred until completely dissolved. Then, it can be emulsified by adding dropwise the oil and fat heated and dissolved while stirring with a homomixer.

The obtained emulsion is refined in oil droplet size by supplying it to a pressure homogenizer. For example, using a commercially available pressure homogenizer, the oil droplet size can be refined by applying a pressure of about 10 to 250 kgf / cm ² and homogenizing.

  Next, the homogenized emulsion is supplied to the inlet of the spray dryer with a high-pressure pump, hot hot air is blown into the tank of the spray dryer, and sprayed from above. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer system or a nozzle system can be used.

  Next, after the spray-dried powder is taken out from the tank of the spray dryer, it is cooled with cold air while being conveyed by a vibrating fluidized tank or the like, whereby powdered fats and oils can be produced. Note that a heat sterilization step or the like can be provided at an appropriate time.

  When added to water, the powdered fat becomes an oil-in-water emulsion and fine oil droplets are redispersed. The powdered fat / oil has a median diameter of oil droplets when dissolved in water of preferably 0.1 to 2 μm, more preferably 0.3 to 1.6 μm, and still more preferably 0.5 to 1.1 μm.

  In the step (B), the total coating amount of the powdered fat is preferably 1 to 10% by mass with respect to the flour in any of the coating agent (a), that is, the coating agent (a1) and (a2). When the total applied amount of the powdered fats and oils is 1% by mass or more, effects such as suppression of aging due to the application of the powdered fats and oils become remarkable. When the total amount of powdered oil / fat is 10% by mass or less, the texture can be prevented from becoming a fine, uniform and soft bread, and a highly chewy bread with a porous texture due to the blend of lean and soft dough Suitable to get.

  In the bread dough manufacturing method of the present invention, the coating agent (a1) containing powdered fats and oils in liquid oil is preferably used. By adding liquid oil to the powdered fat and oil, the powdered fat and oil is coated with the liquid oil, whereby the powdered fat and oil is more uniformly spread on the soft cloth, and is uniformly dispersed without damaging the soft cloth and becomes a stretchable cloth. Further, the powdered fats and oils are coated with oil, so that the baking residue of the powdered fats and oils becomes strong even after firing. Moreover, since the flavor of powdered oil and fat is felt after liquid oil at the time of eating, it becomes a deeper flavor. If the oil used together with the powdered fat is not a liquid oil, for example, if it is a plastic fat or the like, it cannot be uniformly applied to the surface of the soft fabric or the powdered fat cannot be evenly dispersed, and further damages the fabric. It becomes a dough with strong stickiness and poor extensibility, and does not become a good porous bread.

  The liquid oil is fluid at 25 ° C., for example, olive oil, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, palm fraction soft oil (palm olein, fractionated palm oil, Super olein). These may be used alone or in combination of two or more.

  The coating agent (a1) containing powdered fat in liquid oil preferably has a viscosity at 25 ° C. of 200 to 800 mPa · s, more preferably 300 to 600 mPa · s. When the viscosity is within this range, the coating agent (a1) can be uniformly applied to the surface of the cloth. When the viscosity is 200 mPa · s or more, the fabrics are less likely to slip during molding and workability is improved. When the viscosity is 800 mPa · s or less, the viscosity is not excessively high and can be uniformly attached to a soft fabric.

  In order to make it the said viscosity, 1-20 mass% is preferable with respect to flour, and, as for the total of the application quantity of the coating agent (a1) which contains powdered fats and oils in liquid oil, 2-10 mass% is more preferable, 2-9 More preferred is mass%. When the total coating amount of the coating agent (a1) is 1% by mass or more, the application of powdered fats and oils causes remarkable effects such as dissolution in the mouth and suppression of aging such as a change in crispness. When the total coating amount of the coating agent (a1) is 20% by mass or less, the texture can be suppressed to become a fine, uniform and soft bread, and the chewing response with the porous texture by the blending of the lean and soft dough Suitable for obtaining strong bread.

  In the fermentation process, conventionally, degassing is performed by crushing the swollen dough, and punching is performed in accordance with the fermentation situation. For example, when the amount of yeast is relatively small and the first fermentation is made long in order to mature carefully, a punch is often put in the middle of the fermentation. The purpose of the punch is to improve the dough, to make the temperature difference between the center and the top and bottom of the dough uniform, to finely disperse the large bubbles generated in the bread dough by fermentation, to make the inner phase finer, For example, crushed to send fresh air to promote the activation of yeast, the dough is regenerated and fermented in the latter half, and the dough that swells well by stimulating the gluten structure in the dough.

  For example, when the fermentation progresses and the dough swells, the middle of the swelled dough is crushed with a flat portion of the palm, and then folded into four front and rear, left and right, and vented. Then, it is lightly rolled and returned to the bowl or other container, and the fermentation is continued. As an example, the punching is performed once according to the total fermentation time, or divided into 2 to 3 times with approximately equal time, and after the completion of all punches, 1/3 of the total time of the first fermentation. Continue fermentation in about ¼ time.

  In the step (B), the operation of applying the powdered fats and oils on the surface of the dough and folding the dough so as to wrap the coated surface is preferably performed during this punching step. This operation is preferably performed once or in two or three times depending on the number of punching steps. When the punching process is performed twice, for example, about half of the total amount of the coating agent (a) is applied at the time of the first punch, and then the remaining amount is applied at the time of the next punch after a while.

  At the end of the first fermentation, it is possible to check the progress of the fermentation using as an index whether or not the finger hole remains as it is by inserting it into the dough that is swollen with hand flour on the finger. Thus, the first fermentation is completed.

  The following steps can be taken after the first fermentation.

(Split / Round)
In order to finish the dough after the first fermentation into the desired bread, the dough is divided. For example, it is cut using a scraper or a card, and the dough is weighed and divided into a predetermined amount and number, taking care not to cool or dry the dough. It may be divided by a dedicated machine.

  Taking into account the shape of the molding, the divided fabric is rounded so as to wrap the part damaged by the division, and a thin film is formed on the surface of the fabric by placing an adhesive fabric cut surface inside. Create a tissue that wraps the carbon dioxide generated during the thyme without leaking. This gives tension to the surface of the dough and arranges the dough so that it has a smooth surface. By rolling the dough, give the gluten structure an appropriate stimulus and tension, and finish it so that the finish is clean.

(Bench time)
Rest the divided and rounded dough on a table, taking care not to dry it. By rolling the dough, it becomes an elastic dough, and by making the dough healed and relaxed, it becomes easier to perform the molding work. For example, bench time of about 10 to 15 minutes for small breads and about 20 to 30 minutes for large breads.

(Molding / Packing)
Molding is a process of shaping the dough after the first fermentation and the dough recovered by bench time with a machine such as a hand or a molder. For example, hand powder is lightly pressed and flattened by hand, and stretched, folded, rolled, rolled, etc. while removing gas with a rolling pin, and then molded.

  In mold filling, a quantity of molded dough is taken into the mold in consideration of the expansion of the dough. By applying a thin oil such as shortening to the mold in advance, the mold release property can be improved after baking. Types of mold filling include straight, crossing, twisting and spiraling.

(Second fermentation (probing))
The dough that has been molded and filled is finally fermented again. Molded dough and dough that has been molded and arranged on a top plate are fermented at a temperature higher than that of the first fermentation in order to regenerate the dough that has been degassed in the molding process and regenerate it into a sponge. The dough is housed in a proofer or the like and fermented for about 30 to 50 minutes at a temperature near the upper limit of temperature at which yeast is activated under humidity control, for example, 37 to 38 ° C. After the second fermentation, by making a fine hole in the entire dough with a picket, that is, a finger or the like, the dough can be made evenly fired at the time of baking, and the lifting of the dough can be suppressed.

  After obtaining the dough as described above, the dough is baked. The fermented bread dough is baked, for example, at a temperature of 190 to 220 ° C. in an oven or a kettle. The bread dough in the oven or kettle expands further, and gradually begins to become baked as baking progresses.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
<Preparation of powdered oil and fat>
The fats and oils listed in Table 1 were adjusted to 70 ° C., added with an emulsifier, dissolved by stirring, and then made into an oil phase. 100 parts by mass of water was adjusted to 60 ° C. with respect to 100 parts by mass of the total amount of the oil phase and excipient in Table 1, and an excipient was added to form an aqueous phase. The oil phase is maintained at 70 ° C., the aqueous phase is maintained at 60 ° C., the whole amount of the oil phase is added to the aqueous phase while stirring with a homomixer, emulsified in an oil-in-water type, and then a pressure of 150 kgf / cm ² is obtained with a homogenizer. To obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle spray dryer to obtain powdered fats and oils 1 to 3 having a water content of 1.5% by mass (spray drying conditions: inlet temperature 210 ° C.).

<Focaccia production>
A focaccia was prepared by the following composition and process. The powdered fats and oils were used as a coating agent by mixing powdered fats and oils alone or powdered fats and oils with the liquid oil shown in Table 3.
<Focaccia fabric formulation>
Powerful powder 100 parts by weight Upper white sugar 4 parts by weight Crude salt 2.3 parts by weight Yeast 4 parts by weight Water 80 parts by weight * In Comparative Example 3, 3 parts by weight of powdered fat 1 as a kneading fat was added to the strong powder.
<Focaccia manufacturing process>
Chaos Hand mix Koji temperature 28 ℃
Fermentation After punching for 60 minutes in a fermentation room at a room temperature of 27 ° C. and a humidity of 75%, punching was performed.
At the time of punching, 1/2 of the coating agent is applied to the surface, and the fabric is applied from the outside to the center.
Folded.
Furthermore, after punching for 40 minutes in a fermentation room at 27 ° C and 75% humidity, punch
went.
Apply the remaining coating agent to the surface at the time of punching.
Folded.
Furthermore, it fermented for 30 minutes in the fermentation chamber of room temperature 27 degreeC and humidity 75%.
Dividing The dough after fermentation was divided in half.
Bench Room temperature was 27 ° C. The bench was taken for 20 minutes at a room temperature of 75% humidity.
Molding The dough was wrapped from the outside to the center, folded into a square and put into a mold.
After resting at room temperature 38 ° C and humidity 80% for 10 minutes,
Olive oil was extended to the size of the mold.
Proof 38 ℃ Humidity 80% 30 minutes After Proof Apply olive oil on the surface, pickle the whole with your fingers, and 2% salt water
Shake the whole thing.
Firing 200 ° C 35 minutes

<Viscosity of coating agent>
The viscosities of the coating agents of Examples 4 to 13 obtained by mixing powder oil and fat with liquid oil were measured. Specifically, the viscosity of the coating agent adjusted to 25 ° C. was measured using a vibration viscometer (SV-10 model manufactured by A and D).

<Evaluation>
[Fabric stickiness]
At the time of molding, the stickiness when the fermented dough is stretched to the size of the mold is evaluated according to the criteria in Table 2 by 10 qualified personnel of bread making skill test grade 2 or above, based on the criteria in Table 2, and from the average score below Evaluated by criteria.

Evaluation criteria A : The average evaluation score is 4.0 to 3.5 and the evaluation is not 1.
A: The average evaluation score is 3.4 to 2.5, and there is no 1 in the evaluation.
(Triangle | delta): An average evaluation score is 2.4-1.5.
X: The average evaluation score is 1.4 to 1.0.

[Texture non-uniformity]
When the product after firing was cut, the texture of the cut surface was evaluated according to the following criteria.
Evaluation Criteria A : Not only fine bubbles but also 5 or more bubbles having a diameter of 1 cm or more are opened in a cut surface of 5 cm × 5 cm.
A: Not only fine bubbles but also 3 to 4 bubbles having a diameter of 1 cm or more are opened in a cut surface of 5 cm × 5 cm.
Δ: One to two bubbles having a diameter of 1 cm or more are opened as well as fine bubbles in a cut surface of 5 cm × 5 cm.
X: The cut surface of 5 cm × 5 cm contains only fine bubbles and no bubbles having a diameter of 1 cm or more are opened.

In each of the following evaluations for melting, flavor, crispiness, and glutinous sensation, the panel uses the five taste (sweet, sour, salty, bitter, umami) identification tests, taste concentration difference identification tests, food taste identification tests, and standard odor perception. Tests were conducted, and 4 males and 6 females in their 20s to 40s who were judged to be suitable in each test were selected.
[Melting mouth]
The fired focaccia was cooled at 20 ° C. for 1 hour, then sealed in a plastic bag and stored at room temperature of 20 ° C. for 2 days. The focaccia stored for 2 days was sampled, and the melting of the mouth was evaluated according to the following criteria by 10 panelists.
Evaluation Criteria A : Eight or more of the 10 panelists evaluated that the mouth melted well.
○: 7 to 5 out of 10 panelists evaluated that the mouth melt was good.
Δ: 4 to 3 out of 10 panelists evaluated that the mouth melt was good.
X: Two or less of the 10 panelists evaluated that melting in the mouth was good.

[Flavor]
The fired focaccia was cooled at 20 ° C. for 1 hour, then sealed in a plastic bag and stored at room temperature of 20 ° C. for 2 days. The focaccia stored for 2 days were sampled and the taste was evaluated by the following 10 criteria by 10 panelists. Here, the flavor was evaluated as good when the unburned flavor of the powdered oil and fat and the rich flavor of the fat were felt together with the original unbaked flavor of the flour.
Evaluation Criteria A : Eight or more of 10 panelists evaluated that the flavor was good.
A: 7 to 5 out of 10 panelists evaluated that the flavor was good.
Δ: 4 to 3 panelists evaluated that the flavor was good.
X: Two or less of 10 panelists evaluated that the flavor was good.

[Patsuki]
The fired focaccia was cooled at 20 ° C. for 1 hour, then sealed in a plastic bag and stored at room temperature of 20 ° C. for 2 days. The focaccia stored for 2 days was sampled, and 10 panelists evaluated the sacrifice according to the following criteria.
Evaluation Criteria A : Eight or more of 10 panelists evaluated that they were not sticky.
A: 7 to 5 out of 10 panelists evaluated that they were not sticky.
Δ: 4 to 3 out of 10 panelists evaluated that they were not sticky.
X: Two or less of 10 panelists evaluated that they were not sticky.

[Feeling of sticky]
The fired focaccia was cooled at 20 ° C. for 1 hour, then sealed in a plastic bag and stored at room temperature of 20 ° C. for 2 days. The focaccia stored for 2 days was sampled and the feeling of stickiness was evaluated according to the following criteria by 10 panelists.
Evaluation criteria A : Eight or more of the 10 panelists evaluated that there was a feeling of stickiness.
○: 7 to 5 out of 10 panelists evaluated that there was a sticky feeling.
Δ: Four to three out of 10 panelists evaluated that there was a sticky feeling.
X: Two or less of 10 panelists evaluated that there was a sticky feeling.

  The evaluation results are shown in Table 3. In the evaluation of Table 3, if one or more of texture non-uniformity, texture, or glutinous feeling is x, it is determined that the problem cannot be solved. Judging that it is necessary and is better than ○.

Claims (8)

A method for producing bread dough, including the following steps (A) and (B):
(A) kneading a mixture containing flour, water, and yeast and fermenting the resulting dough; and (B) applying powdered oil to the surface of the dough obtained in the step (A), At least one process in which the dough is folded so as to wrap the coated surface and then fermented.   The said process (B) is a manufacturing method of the bread dough of Claim 1 performed at the time of a punch process.   In the said process (B), the sum total of the application quantity of the said powder fat is 1-10 mass% with respect to the said flour, The manufacturing method of the bread dough of Claim 1 or 2.   The manufacturing method of the bread dough as described in any one of Claims 1-3 used for manufacture of the bread | bread which has an uneven rough texture in an internal phase cross section.   The said dough is a soft dough whose quantity of the said water with respect to the said flour is 70-90 mass%, The manufacturing method of the bread dough as described in any one of Claims 1-4.   In the said process (B), the manufacturing method of the bread dough as described in any one of Claims 1-5 which apply | coats this coating agent on the surface of dough using the coating agent which contains the said powdered fat in liquid oil.   The bread manufacturing method which bakes this bread dough after obtaining bread dough by the method as described in any one of Claims 1-6. It is a coating agent used for the method as described in any one of Claims 1-6,
Coating agent containing powdered fats and oils.