JP2023171140A - Bread dough and bread producing method - Google Patents

Abstract

To provide a bread dough producing method in which mechanical resistance is improved by improvement of extensibility of bread dough, and a bread producing method capable of producing bread comprising food texture characteristics such as moist feeling and chewy feeling, and aging resistance.SOLUTION: A bread dough producing method includes: a warm water roux making step having a warm water roux preparation step for preparing warm water roux by mixing warm water at 50-65°C with warm water roux flour, and a kneading step for kneading the warm water roux to the temperature of 40-55°C; and a bread dough making step for preparing bread dough using flour other than the warm water roux flour out of whole wheat flour, and the warm water roux kneaded by the kneading step. A bread producing method for producing bread using the bread dough produced by the producing method is also provided.SELECTED DRAWING: None

Description

In the present invention, a part of the wheat flour (herein referred to as wheat flour for hot-water dough) out of all the wheat flour is kneaded with hot water to create a warm-water dough, and this hot-water dough is used to produce bread dough. The present invention relates to a method for producing bread, and a method for producing bread from this bread dough.

Conventionally, the methods used to make bread soft, moist, and chewy include yudan, which is made by kneading flour and boiling water, and yudan, which is made by adding flour to warm water and kneading it while heating. After removing the crude heat from the hot water, ingredients such as flour, yeast, salt, sugar, and water are kneaded to make bread dough, which is then fermented and baked. .

Conventionally, as a method related to this type of hot water dough bread making method, for example, Patent Document 1 discloses that wheat flour and auxiliary materials other than yeast are kneaded together with water and kneaded into medium noodles at a temperature of about 55 to 80 degrees Celsius. This document describes a method for producing bread using bread dough made by kneading auxiliary materials including wheat flour and yeast.

Further, Patent Document 2 describes a step of preparing an intermediate dough by adding hot water to flour and kneading the mixture, and a step of preparing the intermediate dough or bread dough containing the intermediate dough at a temperature of -5°C or higher and 15°C or lower for 15 hours or more. A method for producing breads is described that includes a step of preserving for a period of time or less. Further, Patent Document 3 discloses that at least a portion of the total amount of wheat flour and warm water of 40 to 65°C are kneaded while heating until the kneading temperature reaches 55 to 70°C, which is higher than the temperature of the hot water. A method for producing bread dough is described, which includes a step of preparing a dough for making a dough.

Patent No. 3080368 Patent No. 3167692 Patent No. 3624894

Conventional yudan is made by using boiling water or hot water to sufficiently gelatinize the wheat starch, and then kneading it at around 55 to 80°C. promote the development of For this reason, in the conventional manufacturing method, breads using hot water dumplings are given texture characteristics such as moistness and chewiness, and are resistant to aging, but at the same time, the proteins contained in the flour are denatured. Cheap. Therefore, the mechanical resistance of bread dough using hot water tends to decrease, and the internal phase of bread after baking tends to become rough. In addition, a vertical mixer, spiral mixer, or special mechanical equipment is required to produce hot water, and hot water is often very adhesive, making it extremely difficult to produce hot water using a horizontal mixer. It's difficult.

The present invention was made in order to solve the above problems, and it is possible to produce a hot water type instead of hot water type not only with the known vertical mixer and spiral mixer but also with a horizontal mixer, and by using the hot water type. To provide a method for producing bread which improves the mechanical resistance of the bread dough to be produced and which can impart textural characteristics such as moist feeling and chewy feeling and aging resistance to the bread.

A method for producing bread dough and a method for producing bread according to the present invention to solve the above problems will be described below.
(1) A warm-water dough comprising a hot-water dough preparation step of mixing 50-65°C hot water with flour for hot-water dough to prepare a warm-water dough, and a mixing and kneading step of kneading the warm-water dough to a temperature of 40-55°C. The creation process and
A bread product comprising a step of preparing bread dough using flour other than the above-mentioned wheat flour for warm-water dough out of all wheat flour and the warm-water dough kneaded in the kneading step. Fabric manufacturing method.
(2) The method for producing bread dough according to (1) above, wherein the hot water flour is 5 to 100% by mass of the total wheat flour.
(3) The method for producing bread dough according to (1) or (2) above, wherein the amount of the hot water is 50 to 2,500% by mass based on the hot water flour.
(4) A method for producing bread, which comprises producing bread using bread dough produced by the method for producing bread dough according to (1) or (2) above.
(5) A method for producing bread, which comprises producing bread using bread dough produced by the method for producing bread dough according to (3) above.
In this specification, "bread dough" refers to raw material flour consisting of one or more types of grain flour such as wheat flour, barley flour, rye flour, and rice flour (starches other than grains such as potato, sweet potato, tapioca, etc.) (including mixtures of processed starches etc.) and water etc. are used as essential raw materials, and yeast (non-frozen dough yeast, frozen dough yeast, refrigeration-resistant yeast, pressed yeast, dry yeast, etc.) are used as essential raw materials. ), leavening agents such as baking powder, and other raw materials.

Bread dough produced using the hot water dough of the present invention has improved extensibility and mechanical resistance. Furthermore, according to the method for producing bread of the present invention, texture characteristics such as moistness and chewiness can be imparted to bread, and aging resistance can be improved.

Hereinafter, a method for manufacturing bread according to a typical embodiment of the present invention will be described, but the present invention is not limited to the embodiment described below.
The bread dough manufacturing method of the present embodiment includes a hot water starter creation step and a bread dough creation step. In the hot water seed creation process, warm water seeds are prepared by mixing 50 to 65°C and 50 to 2500% by mass of hot water to a portion of the total amount of wheat flour used for hot water seeds (flour for hot water seeds). (warm water seed preparation step) and knead the warm water seed to 40 to 55°C (mixing and kneading step) to create hot water seed. In the bread dough preparation step, bread dough is prepared using the hot water starter created in the warm water dough preparation step.

Here, "all wheat flour" means all the flour contained in the bread dough to be made, and "flour for hot-water dough" means the flour contained in the warm-water dough out of all the wheat flour. (The same applies hereinafter in this specification). In addition to wheat flour, as a raw material for the above-mentioned hot water seeds, it is also possible to add auxiliary materials arbitrarily selected from salt, sugar, skim milk powder, fats and oils, rice flour, etc., as necessary. Moreover, in this specification, a method for manufacturing breads means manufacturing breads using the bread dough manufactured as described above.
In the bread dough making step, there is no particular restriction as long as the method can make bread dough using warm water. For example, any method such as a direct kneading method, a dough method, or a refrigeration method may be used.

The hot water used in the warm water seed preparation step is preferably 50 to 65°C, more preferably 50 to 60°C, even more preferably 55 to 60°C.

When the temperature of hot water exceeds 65°C, protein denaturation occurs more frequently, and the mechanical resistance of bread dough tends to decrease. On the other hand, if the temperature of hot water is less than 50℃, the kneading temperature tends to be low, making it difficult for wheat starch to swell and gelatinize, and the amount of water absorption decreases. Breads may not exhibit textural characteristics such as moistness or chewiness.
Further, the amount of the hot water is set to 50 to 2500% by mass based on the flour contained in the hot water seed. By using the above amount of hot water with a temperature of 50°C to 65°C when making hot water seeds and kneading them to a temperature of 40 to 55°C, which is lower than the kneading temperature when making conventional hot water seeds, hot water seeds can be mixed and kneaded in a horizontal mixer. is relatively easy.

The amount of wheat flour used in the hot water seed preparation step is 5 to 100% by mass of the total amount of wheat flour, preferably 15 to 70% by mass of the total amount of wheat flour. If the amount of warm water type flour is too large, the flour will become sticky and mechanical resistance will tend to decrease. On the other hand, if the amount of warm-water flour is too small, the characteristics of using warm-water flour of the present invention may not be exhibited. Therefore, it is desirable that the amount of flour for the warm water type is the amount mentioned above. The amount of wheat flour for the hot water type can be increased or decreased as desired depending on how much the characteristics of using the hot water type of the present invention are to be imparted to baked breads.

In addition, breads in this specification include breads produced by baking such as white bread, sweet bread, rolls, and French bread, as well as breads obtained by using wheat flour and water such as donuts and steamed breads. It includes everything that can be obtained by heating dough, and is not particularly limited.

Hereinafter, a method for producing bread using warm water bread will be explained.
First, a typical first embodiment of the present invention will be described. In the first embodiment, a direct kneading method (straight method) is adopted, and a hot water dough making step (1- 1), a hot water seed cooling step (1-2) in which the hot water seed is cooled, and a bread dough creation step in which bread dough is created by kneading the hot water seed and at least the remaining raw materials such as flour, yeast, and water. Step (1-3) and bread dough fermentation step (1-4) where bread dough is fermented, divided and rolled, bench time is taken, degassing and shaping are performed, and final fermentation is carried out. and a baking step (1-5) of baking this bread dough.
Each step will be explained in detail below.

(1-1) Warm water seed creation step In this warm water seed creation step, warm water seed flour is mixed and kneaded with hot water at 50 to 65°C to create warm water seed. The amount of wheat flour in the flour for warm-water varieties is preferably 5 to 100% by mass of the total amount of wheat flour in the bread dough making process, more preferably 15 to 70% by mass of the total amount of wheat flour, and even more preferably, the total amount of flour. Use 40 to 60% by mass of the flour.

In addition to wheat flour, one or more kinds arbitrarily selected from salt, sugar, skim milk powder, rice flour, etc. can also be added in an appropriate amount. This makes it possible to create hot water types with different flavors, physical properties, etc. The hot water is preferably 50 to 65°C, more preferably 50 to 60°C, even more preferably 55 to 60°C. The amount of hot water is based on the total amount of water absorbed or the use of most of it in making bread dough, and is set at 50 to 2500% by mass based on the warm water type flour.

The kneading temperature is preferably 40 to 55°C, more preferably 40 to 50°C, even more preferably 40 to 45°C. The kneading time is preferably 3 to 20 minutes, more preferably 5 to 10 minutes.
The resulting hot water type is characterized by lower adhesion than conventional hot water types, and can be created using existing mixers such as vertical mixers, spiral mixers, and horizontal mixers, and can be cooled. If the mixer is capable of this, one mixer can handle everything from making hot water to making bread dough.

(1-2) Cooling process for hot water seeds While kneading the hot water seeds, cool them to below 40°C by cooling the mixer jacket or external cooling applied to the mixer bowl.

(1-3) Bread dough making process Next, the kneaded and cooled warm water ingredients are kneaded with raw materials consisting of flour, yeast, water, etc. in the remaining amount of all the flour used in making bread dough to make bread dough. Create. In the bread dough making process, raw materials such as warm water starter, remaining flour, yeast, water, etc. can be put into a mixer and kneaded all at once. The amount of flour used to make this bread dough is the remaining amount of flour used when making the above-mentioned hot water dough. Moreover, the amount of yeast that is normally used in known direct kneading methods can be added. When making this bread dough, in addition to the above raw materials, one or more types selected from yeast food, oxidizing agents, dough improving agents, emulsifiers, sugars, salt, skim milk powder, fats and oils, dairy products, etc. It is possible to use the following as appropriate. Incidentally, it is preferable that the oil or fat is not added at the beginning of the bread dough making process, but is added in the middle of the bread dough making process and kneaded. This is because adding fat or oil before the wheat gluten is completely bound may inhibit the binding.

(1-4) Bread dough fermentation step The bread dough obtained in the bread dough preparation step is fermented for a certain period of time. The fermentation conditions (primary fermentation) are suitably carried out under the fermentation conditions (time, temperature, humidity) of the known direct kneading method. After the primary fermentation, the bread dough is divided and rolled into balls, followed by bench time (resting the dough), degassing and shaping, and then the final fermentation.

(1-5) Baking process Next, the bread dough after final fermentation is baked. In baked breads, the swelling and gelatinization of wheat starch can be promoted, so compared to breads made using the standard direct kneading method, both the crust and crumb are softer and the aging prevention effect is improved over time. will improve. In addition, the moistness and chewy feeling of breads are improved.

Next, a second embodiment will be described. The second embodiment is a manufacturing method for manufacturing bread using a dough method. This production method involves kneading all or a portion of all wheat flour other than the wheat flour used for hot-water dough, all or a portion of yeast, water, etc. to create a medium-dough dough. The dough making process (2-1), the dough fermentation step (2-2) of fermenting the dough made in the dough making step, and the dough fermentation step (2-2), which involves mixing 50 to 65°C warm water and flour to make warm water dough. A hot water seed creation step (2-3) to create a hot water seed, a hot water seed cooling step (2-4) to cool the hot water seed, and a raw material consisting of the hot water seed, fermented medium dough, at least the remaining amount of flour, water, etc. The bread dough making process (2-5) involves kneading the bread dough to create bread dough, fermenting the bread dough, dividing it into balls, taking bench time, degassing and shaping. It includes a bread dough fermentation step (2-6) for final fermentation, and a baking step (2-7) for baking this bread dough.
Each step will be explained in detail below.

(2-1) Step of creating a medium-sized dough A medium-sized dough is created by kneading all or part of the flour other than the hot-water dough flour used for the hot-water dough, all or a portion of yeast, water, etc. . In this step, the wheat flour used is 50% by mass or more of the total amount of wheat flour constituting the bread dough. The amount of wheat flour used in this step is more preferably 60% by mass to 80% by mass of the total amount of wheat flour.

(2-2) Fermentation process for the middle dough After creating the middle dough as described above, the main dough is fermented. Fermentation conditions (time, temperature, humidity) of the known Nakadou method can be employed.

(2-3) Warm water seed creation step and (2-4) Warm water seed cooling step are generally performed in the same manner as in the first embodiment described above, but the amount of flour used in the hot water seed creation step is preferably is 5 to 50% by mass of the total amount of wheat flour, more preferably 15 to 40% by mass of the total amount of wheat flour, even more preferably 20 to 30% by mass of the total amount of wheat flour.

(2-5) Bread dough making process Next, after fermentation, the medium dough and hot water dough, the remaining flour and water other than the flour contained in the medium dough and hot water dough are kneaded. Create bread dough. Incidentally, it is preferable that the oil or fat is not added at the beginning of the bread dough making process, but is added in the middle of the bread dough making process and kneaded. This is because, in this step, if fats and oils are added before the wheat gluten is completely bound, the binding may be inhibited.

(2-6) Bread dough fermentation process This bread dough is fermented for a predetermined period of time. For fermentation, known fermentation conditions (time, temperature, humidity) of the Nakadane method can be employed. In this embodiment, after floor time (the process of resting the dough after kneading the bread dough), the bread dough is divided and rolled, then bench time is taken, degassing and shaping are performed, and the final fermentation is performed. I do.

(2-7) Baking step Next, the bread dough after final fermentation is baked. In this baked bread, the swelling and gelatinization of wheat starch can be promoted, so compared to bread made using the standard dough method, both the crust and crumb are softer and have an anti-aging effect over time. improves. In addition, the moistness and chewy feeling of breads are improved.

Next, each example will be described. However, the present invention is not limited to the following examples.
[Example 1]
This example is Test Example 1 in which square bread was manufactured by applying the method of the present invention to the direct kneading method (straight method). Bread making experiments were conducted under the following conditions, including hot water seed preparation, main kneading, fermentation, and baking steps. In addition, as Comparative Examples 1 and 2, the test results of breads prepared using conventional hot water dough and standard bread making without using hot water dough or hot water dough under the same conditions as Test Example 1 are also shown. Describe it.

Preparation of hot water dough as Test Example 1 and preparation of hot water dough as Comparative Example 1 were performed as follows.
[Hot water species preparation process]
50 parts by weight of wheat flour and 77 parts by weight of warm water at 55 to 60°C were placed in a mixer bowl and kneaded to a temperature of 40 to 45°C. Next, while cooling the mixer bowl, the warm water seeds were kneaded to a temperature of 40° C. or lower.
[Yutane dough preparation process]
15 parts by weight of wheat flour and 18 parts by weight of hot water heated to 90-95°C were placed in a mixer bowl, mixed and kneaded for 5 minutes, and then kneaded to 60-65°C. Next, after removing the crude heat, it was stored in a refrigerator at 5° C. for 18 hours.

[Main kneading process (bread dough making process)]
After cooling, the hot water type of Test Example 1, the cold-preserved hot water type dough of Comparative Example 1, and the mixture of Comparative Example 2 without using either hot water type or hot water type were mixed in a horizontal mixer with a development monitor (Oshikiri Co., Ltd.). Optimum time mixing was performed using a model HM50 (manufactured by Manufacturer, Inc.).
Mixing was performed until the peak of the development graph calculated from the electric power during mixing had slightly passed. The development graph is a visual representation of the progress of the fabric.
Kneading temperature: 28℃

[Fermentation, baking process]
Next, the mixture was fermented and baked by a known direct kneading method under the following conditions to produce square bread (3 loaves).
First fermentation time: 27℃, humidity 75%, 50 minutes Divide: Divide the dough into 230g portions using a dividing machine (Model DQS manufactured by Oshikiri) Rounding: Round using a rounding machine (Model RVS manufactured by Oshikiri) Bench time : Molding at 27℃ for 18 minutes using a proofer (Model PQB manufactured by Oshikiri): Forming into a roll shape using a molder (Model WFS manufactured by Oshikiri) Packing into a mold: 6 U-shaped pieces (packed into a 3-loaf shape)
Final fermentation: 38℃, humidity 85%, 60 minutes Baking: 215℃, 38 minutes using a deck oven (Oshikiri Model DOV)

In all the examples described below, the formulations are expressed in parts by weight based on 100 parts by weight of wheat flour. For evaluation of bread dough, we use a sensor molder (manufactured by Oshikiri Co., Ltd.) to measure the pressure value applied to the lower roller of the molder when the dough passes through the lower roller, and measure the roll length of the dough after passing through the molder using a camera system and image analysis. Evaluation was performed by measuring. The measurement results are shown in Table 2. Furthermore, Table 3 shows the evaluation results of the breads after baking. The breads after baking were evaluated according to the criteria in the evaluation table, and eight panelists evaluated the internal texture, flavor, and texture (moistness, chewiness, and hardness) on the day of baking. In addition, as an evaluation of aging of the bread after storage, the flavor and texture of the bread stored in a polyethylene bag at 20° C. after one day of storage were evaluated. Measured values and evaluation values are shown as average values.

From the results in Table 2, it can be seen that the bread dough produced by the direct kneading method using the hot water type of Test Example 1 is different from the bread dough produced using the direct kneading method using the hot water type of Comparative Examples 1 and 2, and the bread dough using the warm water type and hot water type using the hot water type of Comparative Examples 1 and 2. Compared to bread dough made using the standard direct kneading method, the dough is softer when passing through the molder, and the length of the roll after passing through the molder is longer, making the dough more extensible and suitable for machine-made bread. The fabric was suitable for

In addition, from the results in Table 3, the internal structure and texture (moistness, chewiness, hardness) of the bread manufactured from Test Example 1 were found to be higher than that of Comparative Example 2, which did not use hot water or hot water. showed high evaluation.
Also, in the aging evaluation after storage, it was found that the bread of this example had better flavor and texture than Comparative Example 2. In addition, compared to the bread made using the hot water dumpling of Comparative Example 1, the bread of the present invention had higher evaluations for moistness and hardness, and was slightly different from when using the hot water dumpling that had particularly high evaluations for chewy feeling. I found out that it has some characteristics. In addition, normally, bread using hot water dumplings tends to have poor internal phase evaluations, but the bread of this example was found to have relatively good internal phase conditions.
From the results of Example 1 above, it is clear that the bread making method using the hot water dough of the present invention has better mechanical resistance than the dough made by the standard direct kneading method or the direct kneading method using hot water dough. It has become clear that bread dough can be produced relatively easily. In addition, it was found that the bread of the present invention has textural characteristics such as moistness and chewy texture, and deteriorates slowly during storage.

〔Evaluation list〕
<Evaluation criteria>
Internal phase/flavor 5: Very good 4: Good
3: Somewhat good
2: Slightly inferior 1: Inferior moist texture 5: Very moist texture 4: Moist texture 3: Slightly moist texture 2: Slightly lacking in moist texture 1: Chewy texture lacking in moist texture 5: Very chewy texture 4: Chewy texture 3: Slightly chewy texture 2: Slightly lacking in chewy texture 1: Hardness lacking in chewy texture 5: Very soft 4: Soft 3: Slightly soft 2 : Slightly hard 1: Hard

[Example 2]
This example is Test Example 2 in which square bread was manufactured by applying the method of the present invention to the dough method. Bread making experiments were conducted under the following conditions, including dough preparation for dough, fermentation of dough for dough, hot water dough preparation, final kneading, fermentation, and baking steps. Although the ratio of the medium dough and the hot water dough can be set at any desired ratio, an example will be shown here. In addition, Comparative Examples 3 and 4 were prepared under the same conditions as Test Example 2, using a conventional method using hot water dough, and using a standard medium dough method without using either hot water dough or hot water dough. Also include the test results for bread making.

[Medium dough preparation process]
The filling dough was prepared using the formulation shown in Table 4 under the conditions shown below.
Medium dough mixing conditions, kneading temperature, medium dough fermentation conditions Mixing: Low speed 3 minutes, high speed 2 minutes (low speed 55 rpm, high speed 105 rpm)
Kneading temperature: 24℃
Medium seed fermentation: 27℃, humidity 75%, 4 hours

The method for preparing the hot water dough as Test Example 2 and the hot water dough as Comparative Example 3 were prepared as follows.
[Hot water species preparation process]
22 parts by weight of wheat flour and 33 parts by weight of warm water at 55-60°C were placed in a mixer bowl and kneaded to a temperature of 40-45°C. Next, while cooling the mixer bowl, the warm water seeds were kneaded to a temperature of 40° C. or lower.
[Yutane dough preparation process]
15 parts by weight of wheat flour and 18 parts by weight of hot water heated to 90-95°C were placed in a mixer bowl, mixed and kneaded for 5 minutes, and then kneaded to 60-65°C. Next, after removing the crude heat, it was stored in a refrigerator at 5° C. for 18 hours.

[Main kneading process (bread dough making process)]
The hot water dough of Test Example 2 after cooling, the cold water dough of Comparative Example 3, and the dough of Comparative Example 4, which does not use hot water dough or hot water dough, were developed with the formulation shown in Table 4. Mixing was performed for the optimum time using a horizontal mixer with a monitor (Model HM50 manufactured by Oshikiri).
Mixing was performed until the peak of the development graph calculated from the electric power during mixing had slightly passed.
Kneading temperature: 27℃

[Fermentation, baking process]
Next, square bread (3 loaves) was produced by fermentation and baking using a known dough method under the following conditions.
Floor time: 27℃, 20 minutes Divide: Divide the dough into 230g portions using a dividing machine (Model DQS manufactured by Oshikiri) Rounding: Round using a rounding machine (Model RVS manufactured by Oshikiri) Bench time: Proofer (manufactured by Oshikiri) Molding at 27℃ for 18 minutes using a molder (Model PQB): Packing into a roll shape using a molder (Model WFS manufactured by Oshikiri): Packing 6 U-shaped pieces (packing into a 3-loaf mold)
Final fermentation: 38℃, humidity 85%, 60 minutes Baking: 215℃, 38 minutes using a deck oven (Oshikiri Model DOV)

As in Example 1, for the evaluation of bread dough, we used a sensor molder (manufactured by Oshikiri Co., Ltd.) to measure the pressure applied to the lower roller when the dough passed through the lower molder roller, and evaluated the molder using a camera system and image analysis. Evaluation was performed by measuring the roll length after passing. The measurement results are shown in Table 5. Furthermore, Table 6 shows the evaluation results of the breads after baking. The baked breads were evaluated according to the criteria in the evaluation table, and eight panelists evaluated the internal texture, flavor, and texture (moistness, chewiness, and hardness) on the day after baking. Furthermore, as an evaluation of aging of the bread after storage, the flavor and texture of the bread stored at 20°C in a polyethylene bag after 3 days of storage were evaluated. Measured values and evaluation values are shown as average values.

From the results in Table 5, it can be seen that in the bread dough using the hot water dough of Test Example 2 manufactured by the medium dough method, the bread dough using the medium dough method using the hot water materials of Comparative Examples 3 and 4, the warm water dough, and the hot water dough using the hot water dough of Comparative Examples 3 and 4 Compared to bread dough using the standard dough method, which does not use seeds, the dough is softer when passing through the molder, and the length of the roll after passing through the molder is longer, so the dough has extensibility. The dough was suitable for machine bread making.
Moreover, from the results in Table 6, compared to Comparative Example 4, which did not use hot water or hot water, the rice cakes were highly evaluated in terms of chewy feeling. Also, in the aging evaluation after storage, it was found that the bread using the hot water variety of Test Example 2 had better texture (moistness, chewiness, hardness) compared to Comparative Example 4. In addition, the bread dough using the hot water dough of Test Example 2 was rated slightly lower in chewiness than the dough using the hot water dough of Comparative Example 3, but it was rated the same in terms of moistness and hardness. On the other hand, the Minister of Home Affairs was highly evaluated.
From the above results, the bread making method of the present invention using the hot-water dough method can produce bread dough that is more mechanically resistant than the dough made using the standard dough method or the dough method using hot water dough. It has become clear that it can be manufactured relatively easily. In addition, it was found that the bread of the present invention has textural characteristics such as moistness and chewy texture, and deteriorates slowly during storage.

Breads produced using the warm-water variety of the present invention have increased water absorption and can be endowed with textural characteristics such as moistness and chewiness compared to breads produced using standard manufacturing methods. can. In addition, the warm water type can be produced using existing mechanical equipment such as a horizontal mixer, and by using the hot water type, it becomes possible to manufacture characteristic breads relatively easily. Since the bread produced according to the present invention progresses slowly in aging at room temperature, it can also be expected to contribute to extending the shelf life. By using the hot water seed of the present invention, it becomes possible to provide bread dough with increased dough extensibility and improved mechanical resistance, which can be expected to contribute to reducing line troubles and stably producing bread of good quality.

Claims (5)

A warm water seed preparation step comprising: a hot water seed preparation step of mixing 50 to 65°C hot water with flour for hot water seeds to prepare a warm water seed; and a mixing and kneading step of kneading the warm water seed to a temperature of 40 to 55°C. ,
A bread product comprising a step of preparing bread dough using flour other than the above-mentioned wheat flour for warm-water dough out of all wheat flour and the warm-water dough kneaded in the kneading step. Fabric manufacturing method. 2. The method for producing bread dough according to claim 1, wherein the flour for hot water varieties accounts for 5 to 100% by mass of the total amount of wheat flour. The method for producing bread dough according to claim 1 or 2, wherein the amount of the warm water is 50 to 2500% by mass based on the flour for warm water types. A method for producing bread, comprising producing bread using bread dough produced by the method for producing bread dough according to claim 1 or 2. A method for producing bread, comprising producing bread using bread dough produced by the method for producing bread dough according to claim 3.