JP2761666B2 - Heating method of refrigerated bread dough - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for raising the temperature of refrigerated bread dough. In particular, the present invention relates to a method for raising the temperature of refrigerated bread dough under specific temperature and time conditions.

(Conventional technology and problems to be solved) It is common practice to refrigerate and preserve the dough after the shaping or dividing rounding process during the baking operation. There arises a problem that the surface of bread produced using the method has a pear skin, texture texture is too strong, and the stiffness is poor.

When cooling the dough after the shaping or dividing rounding step, the present inventors do not refrigerate the bread dough all at once to the refrigeration temperature, but first lower the temperature to a temperature of 5 to 20 ° C., and then reduce the temperature to 2 to 6 ° C. It has been found that the above-mentioned problems can be solved by a refrigeration method of bread dough, which comprises keeping the temperature for 1 to 4 ° C. and then refrigerated at that temperature for 5 to 15 hours. (Japanese Patent Application No. 1-25
7388).

However, according to the method described in the above-mentioned patent application specification, although the effect of the present invention is obtained in a bread with a small amount of fats and oils and sugar, a bread with a large amount of fats and sugars, particularly a sugar with a large content of sugar is used. The effect of the invention was not obtained.

(Means for Solving the Problems) Therefore, the present inventors have continued research to obtain a method for attracting and solving the problems unique to refrigerated bread dough. As a result, the bread dough after refrigerated storage is heated. At this time, instead of raising the temperature all at once, the temperature should be 2-6 at a temperature of 5-20 ° C.
It has been found that the subject of the prior art can be solved by keeping the time, regardless of the amount of fats and oils and sugar in the dough, and the present invention has been completed.

That is, the present invention relates to a method wherein the fermented bread dough is refrigerated and stored at a temperature of 1 to 4 ° C and then stored at a temperature of 5 to 20 ° C.
The method comprises a method of raising the temperature of refrigerated bread dough, which is characterized by holding for a time.

Further, the present invention comprises the above-mentioned method for raising the temperature of refrigerated bread dough, wherein the fermented bread dough is a shaped dough.

Further, the present invention comprises the method of raising dough as described above, wherein the fermented dough is a dough ball after a dividing and rounding process.

The method according to the present invention can be applied to any of the baking methods in addition to the straight method and the sponge method. Moreover, it can be applied to any kind of bread. Therefore, the present invention can be applied to bread having a large amount of sugar such as sweet bread and bread having a small amount of sugar such as white bread and French bread.

In carrying out any of the baking methods, first, the baking ingredients are mixed, divided and rounded through a fermentation step, but in order to carry out the refrigeration method of the present invention, the steps so far must be carried out under ordinary conditions. Can be done below. That is, the blending of the raw materials, the mixing conditions, the fermentation conditions, and the like may be the same as the conditions of a conventionally generally used method.

In the present invention, the dough ball obtained through the above-mentioned dividing / rounding process or the dough obtained by further shaping the dough ball by taking bench time is refrigerated. The temperature of the refrigerated storage is preferably 1 to 4 ° C., and the time of the refrigerated storage is 5 to 5 ° C.
It is preferably 48 hours, especially 15 to 24 hours. If this refrigeration temperature is higher than 4 ° C., the fermentation will proceed excessively during the main refrigeration period, and it will be impossible to extend the refrigeration storage time. On the other hand, if the temperature of the main refrigeration is lower than 1 ° C., the temperature of the dough becomes close to the maximum ice crystal zone temperature, and the generated ice crystals damage the dough, which is not preferable.

The bread dough after refrigerated storage is then heated to be subjected to the next step, but once during the heating, the bread dough should be kept at a temperature of 5 to 20 ° C, particularly 10 to 17 ° C for 2 to 6 hours. Is preferred.

At this stage, if the temperature is higher than 20 ° C. or the holding time is longer than 6 hours, the fermentation proceeds too much, the gas in the dough increases, and further, the imbalance of the fermentation progress between the surface part and the center part of the dough. As a result, the quality of the final product, bread, is poor.

If the temperature at this stage is still lower than 5 ° C. or the holding time is shorter than 2 hours, the problems of the prior art cannot be solved.

According to the present invention, the bread dough held at the above temperature at the above temperature for the above-mentioned time, if the shaped dough is a continuous dough process, but the condition may be any according to the type of bread, such as France 75% relative humidity for bread
%, At a temperature of about 30 ° C for 40 to 90 minutes. In the case of sweet bread, the drying is performed at a relative humidity of 85% and a temperature of about 38 ° C. for about 60 minutes.

When the bread dough is a bread dough that has undergone a division / rounding process, it is shaped after the temperature is raised, and then a proofing process is performed. The wheel condition may also be in accordance with the type of bread.

The refrigeration, heating and subsequent proofing steps according to the invention are advantageously carried out using a storage provided with a cooling device and a heating device, which are operated by a temperature sensor and a timer.

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

Example 1 (Manufacture of French bread by straight method, refrigerated shaping dough) A shaped dough for French bread was manufactured according to the following specifications.

Raw material mixture French bread flour 100 parts by weight Instant dry yeast 0.8 parts by weight Salt 2.0 parts by weight General dough improver 0.2 parts by weight Water 64 parts by weight The above raw materials were mixed with a vertical mixer at low speed for 6 minutes and at medium speed for 4 minutes. This dough is fermented for 1 hour and 20 minutes, punched, fermented for another 60 minutes, divided and rounded,
Then a 25 minute bench time was taken and shaped.

The resulting shaped dough for French bread is stored for 12 hours in a dough conditioner at 3 ° C.
The temperature was raised to 15 ° C., stored for 3 hours, and the temperature in the refrigerator was further raised to 30 ° C. and kept for 70 minutes.

30 pieces of this shaping dough in a French bread kiln set at 250 ° C
Baking for a minute resulted in French bread.

Comparative Example 1 The shaped dough for French bread obtained in Example 1 was heated at 3 ° C.
For 14 and a half hours in a dough conditioner, and then raised the temperature to 30 ° C.

30 pieces of this shaping dough in a French bread kiln set at 250 ° C
Baking for a minute resulted in French bread.

Example 2 (Manufacture of French bread by the straight method, dough refrigeration) Dough for French bread having the same composition as in Example 1 was placed in a dough conditioner at 3 ° C at the stage of dough balls after the rounding process. The temperature was maintained for 12 hours, then the temperature in the refrigerator was increased to 15 ° C., and the temperature was maintained for 3 hours.

After shaping the dough balls, a boiler was taken at 30 ° C. and a relative humidity of 75% for 1 hour and 20 minutes and baked to obtain French bread.

Comparative Example 2 The dough balls obtained in Example 2 were stored in a dough conditioner at 3 ° C. for 14 and a half hours.

After shaping the dough balls, a boiler was taken at 30 ° C. and a relative humidity of 75% for 1 hour and 20 minutes and baked to obtain French bread.

Example 3 (Manufacture of bread by the medium seed method, refrigerated shaping dough) A shaping dough for bread was obtained according to the following specifications.

Ingredients (medium) Strong bread powder 70 parts by weight Bromate food 0.1 part by weight Yeast 2.2 parts by weight Water 40 parts by weight (main kneading) Strong bread powder 30 parts by weight Sugar 3 parts by weight Salt 2 parts by weight Skim milk powder 2 parts by weight Part Shortening 4 parts by weight Water 22 parts by weight The raw material for the medium seed dough was mixed with a vertical mixer at low speed for 2 minutes and at medium speed for 4 minutes and fermented for 4 hours.

This kneading material excluding shortening is mixed for 2 minutes at low speed and 3 minutes at medium speed, and the fermented medium seed dough and shortening are added thereto, and further 1 minute at low speed and 3 minutes at medium speed.
Mixing was performed at high speed for 3 minutes. After that, we took 15 minutes floor time, divided and rounded, took 20 minutes bench time, and packed the mold.

The obtained bread dough is stored at a temperature of 3 ° C. in a dough conditioner for 11 hours, then the temperature in the refrigerator is raised to 14 ° C., and then stored for 3.5 hours, and the temperature in the refrigerator is further raised to 38 ° C. Hold for 90 minutes.

This shaped dough was baked for 30 minutes in a bread kiln set at 200 ° C. to obtain bread.

Comparative Example 3 The shaped fabric obtained in Example 3 was kept at a refrigerator temperature of 3 ° C. for 14 hours, and further, the refrigerator temperature was raised to 38 ° C. and kept for 90 minutes.

This shaped dough was baked for 30 minutes in a bread kiln set at 200 ° C. to obtain bread.

Example 4 (Manufacture of bread by medium seed method, dough refrigeration) A dough for bread having the same composition as in Example 3 was placed in a dough conditioner at 3 ° C in a dough conditioner at the stage of dough after the rounding process. After storing for a period of time, the internal temperature was raised to 14 ° C., and the storage was performed for 3.5 hours.

Shape this dough ball, 38 ° C, relative humidity 85% for 1 hour 30
After taking a proofer for a minute, it was baked for 30 minutes in a bread kiln set at 200 ° C. to obtain bread.

Comparative Example 4 The dough balls obtained in Example 3 were stored for 14 hours in a dough conditioner having an internal temperature of 3 ° C.

The dough ball was shaped and a loaf of bread was obtained in the same manner as in Example 4.

Example 5 (Manufacture of confectionery bread by the straight method, shaping dough refrigeration) Ingredients Mixing of strong bread flour 100 parts by weight Yeast 3.5 parts by weight East food 0.1 part by weight Sugar 25 parts by weight Salt 1 part by weight Shortening 6 parts by weight Skim milk powder 2 parts by weight Egg 5 parts by weight Water 52 parts by weight Of the above ingredients, the ingredients except for shortening were mixed with a vertical mixer at low speed for 2 minutes, at medium speed for 3 minutes, and then at high speed for 1 minute.
Mix for minutes. Then add shortening,
Mixing was performed at low speed for 1 minute, at medium speed for 3 minutes and then at high speed for 3 minutes. The dough was fermented for 1 hour and 30 minutes, punched, fermented for an additional 30 minutes, divided and rounded, and then subjected to a 25 minute bench time to shape.

The obtained shaped fabric is stored in a 2 ° C. dough conditioner in a refrigerator for 15 hours, and then the temperature in the refrigerator is raised to 15 ° C.
The temperature was kept for 3 hours, and then the temperature in the refrigerator was raised to 38 ° C. and kept for 60 minutes.

The shaped dough was baked at 200 ° C. for 8 minutes to obtain a sweet bread.

Comparative Example 5 The shaped fabric obtained in Example 5 was stored in a dough conditioner at 10 ° C for 3 hours, and then the temperature in the refrigerator was lowered to 2 ° C and held for 11 hours. Thereafter, the temperature in the refrigerator was increased to 38 ° C. and maintained for 60 minutes.

The shaped dough was baked at 200 ° C. for 8 minutes to obtain a sweet bread.

Example 6 (Manufacture of confectionery bread by the straight method, dough refrigeration) The dough having the same composition as in Example 5 is divided into doughs after the rounding process, and is put in a dough conditioner at 2 ° C.
After storing for a period of time, the temperature in the refrigerator was raised to 15 ° C. and maintained for 3 hours. Thereafter, the dough was shaped and kept at a temperature of 38 ° C. for 60 minutes, and the shaped dough was baked at 200 ° C. for 8 minutes to obtain a confectionery bread.

Comparative Example 6 A dough ball after the completion of the dividing / rounding process was
Stored at 4 ° C. for 4 hours and then at 2 ° C. for 12 hours. Thereafter, shaping was performed and a confectionery bread was obtained in the same manner as in Example 5.

In each of the examples, there was no or very little pear skin on the surface of the resulting bread as compared with each of the comparative examples, and the waist and texture were good.

 The results of each evaluation are shown in Table 1 below.

(Effects of the Invention) According to the method for raising the temperature of refrigerated bread dough of the present invention, the surface of the bread, which is the final product, does not become pear-skin, or is very slight, and has a good hold. The feeling is not too strong. Also, the baking color of the dough surface improves, and the volume of the bread also increases.

Further, the temperature raising method of the present invention can be applied to bread dough containing a large amount of sugar and bread dough containing a small amount of sugar.

Claims (3)

(57) [Claims] 1. A method for raising the temperature of a refrigerated bread dough, wherein the fermented bread dough is refrigerated at a temperature of 1 to 4 ° C. and then kept at a temperature of 5 to 20 ° C. for 2 to 6 hours. 2. The method for raising the temperature of refrigerated bread dough according to claim 1, wherein the fermented bread dough is a shaped dough. 3. The method for raising the temperature of refrigerated bread dough according to claim 1, wherein the fermented bread dough is a dough ball after a dividing / rounding process.