JP2700569B2 - Frozen dough for baking - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a frozen dough for bread making which is stored in a frozen state and fermented and baked when used.

(Prior Art) Conventionally, frozen dough has been used to enhance the preservability of dough for baking, and this frozen dough can be easily thawed, fermented, and baked by a user so that freshly baked fresh dough is easily prepared. It has the advantage that bread can be obtained.

(Problems to be Solved by the Invention) However, in the conventional frozen dough for bread making, since the dough is damaged by freezing, when the frozen dough is thawed and baked, the kiln elongation is poor and the volume of the bread comes out. There is a disadvantage that there is no. This is more remarkable as the storage period becomes longer, and eventually it is difficult to provide frozen dough that can withstand long-term storage.

In order to prevent the above-mentioned damage to the dough due to freezing, it is necessary to produce a dough having a large amount of combined water and a small amount of free water. Thereby, the frozen dough which can prevent the crystal growth of ice in the dough during the freezing storage and can withstand long-term storage can be obtained.

That is, an object of the present invention is to solve the above-mentioned problems, and to provide a frozen dough for bread making that can prevent dough damage due to freezing and withstand long-term storage.

(Means for Solving the Problems) It is effective to add various thickeners and gums to ordinary bread dough for increasing the volume of bread.
However, when this is added to frozen dough for baking,
It is known that it is difficult to obtain a sufficient effect.

As a result of diligent research, the present inventor has found that frozen dough has a remarkable effect, particularly when carrageenan is added.

That is, the frozen dough for bread making of the present invention contains 0.3 to 3 parts by weight of carrageenan based on 100 parts by weight of flour for bread making.

Here, the frozen dough can be used for various types of bread such as bread and butter roll. The above flour is strong flour,
The type of flour, etc. is not specified.To this flour, water, yeast, salt and other raw materials and edible oils and fats are added. Bread dough is obtained. Carrageenan is added to this dough based on the weight of flour alone, but the time of addition is not limited, as long as the final frozen dough contains the above amounts of carrageenan. Good.

The dough for baking is frozen at an appropriate temperature and stored as frozen dough for baking.

In addition, carrageenan contained in the frozen dough for bread making, if less than 0.3 parts by weight, sufficient effect is not obtained,
If the amount exceeds 3 parts by weight, the extensibility of the dough decreases, and the bread volume decreases. Therefore, the content is within the above range.

Further, the content of carrageenan is desirably 0.5 to 1.0 part by weight within the above range. This is because a sufficient effect can be obtained by setting the above range.
This is because even if the content exceeds 1.0 part by weight, the effect of increasing the content is small.

(Operation) According to the present invention, the bread dough will not be damaged during freezing, and the bread will have a good elongation even when it is thawed and baked after being stored frozen for a long period of time, and the bread will have a sufficient volume.

In addition, there is no dough, the waist is good, and there is no pear skin after firing.

(Example 1) An example of the present invention will be described below.

In this example, a frozen dough for butter roll was prepared by the sponge method, and was manufactured according to the following composition and steps.

To the above-mentioned kneaded mixture, carrageenan was added in an amount of 0.5 part by weight, 1.0 part by weight, and 2.0 parts by weight based on the total amount of flour (100 parts by weight). In addition, in place of carrageenan, the one in which 2.0 parts by weight of guar gum, which is generally used as a thickener, was added was referred to as Comparative Example 1A, the one in which 2.0 parts by weight of locust bean gum was added was referred to as Comparative Example 1B, and the one in which nothing was added was conventionally used. Example 1 was used.

Each of the above blends was made into a frozen dough through the following steps.

The obtained frozen dough was stored at −18 ° C. for 30 days, and then thawed at room temperature of 25 ° C. and 60% of humidity for 100 minutes.

Take the dough for 45 minutes at 38 ° C, then
Baking was performed at 185 ° C. for 10 minutes to obtain a butter roll.

The bread specific volume of the butter roll was measured, and the appearance was evaluated. Table 1 shows the results.

As shown in Table 1 above, Examples 1A to 1
1C is considered to be excellent in all aspects such as bread specific volume, appearance, etc., Comparative Example 1 using other thickener
In A, Comparative Example 1B and Conventional Example 1, not only a sufficient pan specific volume could not be obtained, but also the appearance and the like were inferior.

(Example 2) Next, in this example, bread dough is prepared by the following composition and steps (direct kneading method).

In addition, the following formulation, carrageenan was added to 0.5 parts by weight, 1.0 parts by weight, 2.0 parts by weight with respect to 100 parts by weight of flour Example 2A, 2B, and 2C were added, respectively, and guar gum was 2.0 parts by weight.
Comparative Example 2A was obtained by adding 2.0 parts by weight of locust bean gum, and Comparative Example 2B was obtained by adding nothing by weight.

When the bread obtained as described above was evaluated,
The results in Table 2 were obtained.

As shown in Table 2, only Examples in which carrageenan was added showed good results in bread specific volume, appearance and the like.

(Example 3) Next, a croissant was obtained by the following composition and process (direct kneading method).

In addition, carrageenan, guar gum, and locust bean gum were added to the composition as in Examples 1 and 2,
Examples 3A, 3B, and 3C and Comparative Examples 3A and 3B were prepared, and Conventional Example 3 with no addition was prepared.

The evaluation of the obtained croissants is as shown in Table 3.

As is clear from the above table, the croissant according to the example of the present invention is superior to other comparative examples and the conventional example in terms of pan specific volume and the like.

(Example 4) Further, another example is described about a butter roll by the straight method.

In addition, Examples 4A, 4B, 4C, Comparative Examples 4A, 4B, and Conventional Example 4 were prepared by adding and not adding carrageenan, guar gum, and locust bean gum, respectively, as in the above Examples.

The results of evaluating the obtained butter rolls are as shown in Table 4.

As a result of the above table, only the butter roll obtained from the dough of the example is excellent in bread specific volume, appearance, and the like.

(Effects of the Invention) As described above, according to the present invention, 0.3 to 3 parts by weight of carrageenan is contained in the frozen dough for baking with respect to 100 parts by weight of flour for baking, so Can prevent the damage of the kiln, and the furnace elongation is good when thawing,
The effect is that the bread has a sufficient volume, and bread excellent in internal phase, appearance, texture and flavor can be obtained.

Further, the frozen dough of the present invention has an effect that it can be stored for a long period of time without deteriorating the quality.

Claims (1)

(57) [Claims] 1. A frozen dough for baking, comprising 0.3 to 3 parts by weight of carrageenan based on 100 parts by weight of flour for baking.