JP2761652B2 - Bread dough and method for producing bread - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a dough for bread making and a method for producing breads. In particular, the present invention relates to a dough for making bread for cooking such as hamburger buns and a method for producing breads.

(Conventional technology) Hamburger buns, which are in demand in American style hamburger shops that have become popular in recent years,
Even if hamburger patty is sandwiched and eaten at the same time, there is no resistance and it is crisp and soft.

When the hamburger buns are produced in a small amount, there is a problem that the hamburger buns tend to be tall, the inner phase of the sudachi is rough, and the epidermis becomes hard and crisp bread. Therefore, in order to solve this problem, after the main kneading or after the floor, using a glue for Japanese confectionery production, cut the gluten network structure, then split, bench, molding,
The method of performing a stove and baking is adopted.

However, even with this method, the internal phase of the sudachi was still uneven, the bread crust was blistered, the volume was poor, and the problem could not be completely solved.

In the case of mass production of hamburger buns, a bread ingredient composed of flour, yeast, yeast food, emulsifier and the like having a protein content of about 12% is mixed with water,
Ferment for 4.5 hours, add the remaining flour, granulated sugar, shortening, skim milk powder, salt, and water, knead the mixture, and then immediately or after taking the floor time, use a dough pump to cut the glue, Bread dough.

However, even if a dough pump is incorporated in the line in this way, satisfactory ones in terms of internal phase, external phase and volume have not yet been obtained.

(Problems to be Solved by the Invention) Accordingly, firstly, an object of the present invention is to provide a dough for bread making suitable for manufacturing bread for cooking such as hamburger buns which has solved the problems of the prior art. I do.

A second object of the present invention is to provide a method for producing breads.

(Means for Solving the Problems) The object of the present invention can be achieved by a dough for bread made by cutting bread dough under reduced pressure.

The second object of the present invention can be achieved by a method for producing breads, which comprises cutting bread dough under reduced pressure.

Here, bread dough is mainly composed of flour such as wheat flour, rye flour, corn flour, rice flour, and yeast, yeast foot, milk powder, salt, gums, starches, pigments, flavors, sugars, fats and oils, Proteins, eggs,
It refers to a mixture obtained by kneading auxiliary materials such as swelling agents, fruits and vegetables in the presence of moisture, and bread dough subjected to intermediate fermentation treatment is preferred.

In addition, "fu cutting" refers to cutting a part or all of the gluten network structure present in the bread dough, and is called a fu cutting machine, a dough pump, a meat chopper, a biaxial extruder, a dough breaker, and the like. This can be done using a device that performs

This fu cutting is performed under reduced pressure in the present invention. The degree of pressure reduction varies depending on the treatment amount of the dough, but is performed at 400 to 750 mmHg for 5 to 300 seconds, preferably for 10 to 120 seconds. If this pressure is larger than 750 mmHg, the effect of fu cutting will not be obtained, and if it is smaller than 400 mmHg, a large cavity will be formed inside the bread.

When cutting bread dough for hollow bread production, 5 to 300 seconds at 50 to 400 mmHg, preferably 10
Perform for ~ 120 seconds. If the pressure is higher than 400 mmHg, hollow bread cannot be obtained, and if the pressure is lower than 50 mmHg, the effect of the present invention can be obtained, but the operation of the device for cutting fu requires more cost than necessary, and the cost is high. Disadvantage.

Here, the hollow bread refers to bread having a cavity in the inner phase of the bread so as to be filled with various prepared foods, fillings and the like, and is disclosed in detail in Japanese Patent Publication No. 61-52653.

This fu-cutting step is performed at least before the dividing step. For example, in the straight method, after the kneading and the first fermentation, fu cutting is performed, and after the fu cutting, division, molding, proofing and baking are performed to obtain bread.
In addition, in the medium seed method, after kneading, first fermentation, and main kneading, fu cutting is performed, and thereafter, division, molding, proofing, and baking are performed to obtain bread. Further, in the liquid type method, after the liquid type fermentation and kneading, the fu is cut out, and thereafter, the bread is obtained by performing division, molding, heating, and then baking.

In the case of a pizza crust, for example, in the press method, fu is cut using an extruder having a reduced-pressure barrel, and the dough coming out of the nozzle can be cut, rounded, benched and pressed.

Here, the dough for bread making refers to the dough immediately after cutting the dough under reduced pressure, further dividing the dough into 20 to 1000 g, molding with a moulder, etc., and a proofer (final fermentation).
And those subjected to freezing treatment.

The breads produced by the production method of the present invention refer to yeast fermented foods using flour such as buns and pizza crust.

These breads can be obtained by dividing, benching, shaping, taking a stove, and baking the bread dough of the present invention as required.

In addition, the frozen product may be provided with a thawing step in addition to the above step, or may be baked as it is without providing a thawing step to obtain breads.

Bread manufactured using the bread dough of the present invention is crisp without a decrease in volume even when reheated in a microwave oven, and is also suitable for microwave heating.

(Examples) Hereinafter, the present invention will be described in more detail with reference to examples.

Examples 1 and 2 and Comparative Example 1 70 parts by weight of hamburger buns mixed seeds 2.5 parts by weight of yeast 2.5 parts by weight of yeast food 0.1 part by weight of emulsifier 0.3 part by weight of water 40 parts by weight of flour mixed with kneaded rice 30 parts by weight Granulated sugar 10 parts by weight Shortening 8 parts by weight Part 2 parts by weight of salt 2 parts by weight of skim milk powder 18 parts by weight of water Using the above-mentioned medium-type mixture, use a vertical mixer,
Kneaded at high speed for 2 minutes. Next, temperature 28 ° C, relative speed 75%
The fermentation was performed for 4 hours in a fermentation room adjusted to the above. Thereafter, the mixture was kneaded at a low speed for 3 minutes and at a high speed for 4 minutes in combination with the above-mentioned main kneading, and after 5 minutes of floor time, the mixture was fed to a dough pump. Each of the dough pumps was maintained at a reduced pressure of 600 mmHg and cut into fu (Example 1), the fu cut at 310 mmHg (Example 2), and the fu cut under normal pressure (Comparative Example 1) each at 60 g. And molded. Thereafter, a proofer was taken at a temperature of 38 ° C. and a relative humidity of 85% for 55 minutes, and baked at 210 ° C. for 8 minutes to obtain a bread.

Table 1 shows the results. The specific volume was measured by a rapeseed replacement method.

Example 3 Pizza crust (sheet end cut method) 100 parts by weight of flour 100 parts by weight of yeast 4 parts by weight of salt 1.5 parts by weight of sugar 4 parts by weight of shortening 6 parts by weight of water 60 parts by weight A bread dough having a developed gluten structure was obtained. 5
After taking the floor time for one minute, the dough was passed through an extruder set at 680 mmHg at the midpoint of a twin-screw extruder barrel to form a sheet. Further, the thickness was adjusted to 5 mm with a rolling roll. After that, cut to 18cm in diameter and under the condition of temperature 35 ° C and relative humidity 85%
The whisk was removed for 20 minutes and baked at 210 ° C. for 10 minutes to obtain a pizza crust (Example 3).

On the other hand, it was formed into a sheet without depressurization, and a pizza crust was obtained in the same manner (Comparative Example 2).

 Table 2 shows the results.

(Effects of the Invention) According to the present invention, there is provided a bread making dough obtained by cutting bread dough under reduced pressure and a method for producing bread characterized by cutting bread dough under reduced pressure. When bread is manufactured using the bread dough and the manufacturing method of the present invention, excellent bread can be obtained for both the internal phase and the external phase.

That is, the inner phase of the obtained bread is uniform, and the sudachi is uniform. In addition, the blister of the bread skin is prevented, and the volume of the bread is increased.

When bread is manufactured using bread dough obtained by cutting fu under reduced pressure of 50 to 400 mmHg, bread having a large cavity can be obtained.

Further, the use of the bread dough of the present invention has an advantage that the measurement accuracy at the time of division is improved.

Claims (4)

(57) [Claims] A dough for bread made by cutting bread dough under reduced pressure. 2. The dough according to claim 1, which is a dough for hollow bread. 3. A method for producing breads, comprising cutting bread dough under reduced pressure of 400 to 750 mmHg. 4. A method for producing bread, comprising cutting bread dough under reduced pressure of 50 to 400 mmHg.