JP3413678B2 - Dough of polysaccharide bread and method for producing polysaccharide bread - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dough for a polysaccharide bread and a method for producing the polysaccharide bread for the purpose of improving the expansion and processing time of the polysaccharide bread.

[0002]

2. Description of the Related Art Conventionally, in the production of polysaccharide breads, a dough in which all ingredients are mixed and sufficiently homogenized has been used. Further, a technique has been proposed in which water is added to all materials excluding saccharides, the mixture is kneaded, the mixture is fermented for a certain period of time, and then the saccharides are added and the mixture is kneaded again (JP-A-59-130125). Further, there is known a method for producing bread dough in which a milky substance such as wheat flour is produced and then a secondary material containing a saccharide is added thereto (JP-A-62-237).

Next, there has been proposed a porous soft candy using a fermented dough made of wheat flour or the like, mixed with sugars, and a method for producing the same (JP-A-4-144634).

[0004]

[Problems to be Solved by the Invention] Conventionally, in the production of bread using a polysaccharide dough such as confectionery bread, the composition is generally rich, and the hydration of the powder during mixing is extremely high. Mixing time was long because of lack of water.

[0005] For example, bread dough (5
It contains 5% by weight of sugars) at low speed for 5 minutes,
While it can be completed within 10 minutes at high speed, the pastry dough containing 30% by weight or more of sugar required 15 to 18 minutes at high speed.

Further, when the amount of sugar is large, the fermentation of yeast becomes slow, so in order to prevent this, 3-4% of yeast is used when the confectionery bread is produced by the straight method, and the kneading temperature is increased. Even if kept high (for example, 30 ° C)
It was usually taken to take 5 hours.

The invention of JP-A-59-130125 is a technique for producing breads containing a small amount of sugars (for example, 6% to 12% based on wheat flour) in addition to adding sugars after fermentation. It is not possible to apply to the kind immediately.

Further, the invention of JP-A-62-237 is a method for producing breads having a small amount of sugar (for example, 5%) as well as producing an emulsion first, and it is difficult to apply it to polysaccharides. .

Further, the invention of JP-A-4-144634 is
In the technical idea of adding sugar after fermenting the dough,
This is different from the present invention.

[0010]

According to the present invention, in producing polysaccharide breads, all ingredients other than sugars are mixed to a required extent, and then a required amount of sugars is added to uniformly mix the ingredients. The problems pointed out in the production of the conventional polysaccharide breads have been improved.

That is, the invention of the manufacturing method is to add water to all materials except sugars to finish the main mixing, and then to add the sugars to flour.
20 wt% to 45 wt% is added to the mixture to form a dough by mixing for uniform mixing, and the following fermentation and baking steps are performed in the usual manner.

Next, in the invention of the product, water was added to all the materials except sugars to complete the main mixing, and sugars were added to flour.
20% by weight to 45% by weight of the mixture is added, and the dough formed by mixing for uniform mixing is frozen or refrigerated, and is a dough for polysaccharide breads.

[0013]

In the above, even if a part (for example, about 5% by weight) of saccharides is added from the beginning and mixed, a substantially equivalent effect can be expected. The reason is that when the amount of sugar is small (for example, 5% by weight), sufficient expansion can be obtained. Therefore, it does not make a big difference if 5% by weight of saccharide is contained in all the materials or if it is added later.

In the above, the main mixing means
It depends on the blending of sugar and other dough, but refers to the mixing that is completed 50 to 90% of the time required for normal mixing.

In the present invention described above, in the production of polysaccharide breads, the total saccharides are added after the main mixing. However, 5% by weight of saccharides are added before the first mixing and 20% by weight of saccharides are added after the mixing. Even if added, the same effect as the present invention can be obtained.

In the present invention, the term "polysaccharide" means a case where 12% by weight or more of saccharide is used. Therefore, when the production method of the present invention is used for 12% by weight or more, the expansion and the improvement of fermentation time are recognized, but a remarkable effect can be expected in the range of 20% by weight or more and 45% by weight.

It was found that when the amount of saccharides exceeds 45% by weight, yeast fermentation is extremely suppressed and expansion is difficult. The saccharides used in the present invention are saccharides having two or more saccharides such as sucrose, maltose, oligosaccharides and the like except for monosaccharides, and the effect of the present invention cannot be expected when monosaccharides such as fructose and glucose are used alone. In short, if most of the sugars are composed of two or more sugars, the same effect as the present invention can be expected.

The effects of the present invention are considered to be due to the following reasons.

That is, the sucrose in the bread dough is decomposed into fructose and glucose by the action of yeast during mixing. However, it has been found that fructose and glucose have a higher osmotic pressure than sucrose, and that yeast fermentation is inhibited at high concentrations. Therefore, according to the conventional method, when all the materials to be used are mixed at once, the sucrose contained therein is decomposed into fructose and glucose, so that yeast fermentation is suppressed, the expansion of the product becomes insufficient, and It takes a long time to obtain the expansion.

Therefore, the sugar amount of the present invention is such that the yeast fermentation is inhibited (for example, 15% by weight).
It is better to adopt this invention for the above). On the other hand, when the amount of sugar is 10% by weight or less, the effect of the present invention is not recognized (or is extremely small). Therefore, even when the total amount of sugar is 20% by weight, 5% by weight of sugar is added to the initial mixing, and then If 15% by weight of saccharide is added, it is expected that the saccharide has the same effect as the case where the saccharide is added all at once in the subsequent mixing.

Frozen dough in the present invention means -18 ° C.
It is a dough that is stored at a lower temperature than that of refrigerated dough.
Both doughs were stored at -10 ° C, and both doughs had a remarkable effect on the expansion and the fermentation time. Therefore, in carrying out the present invention, it is considered that polysaccharide breads are produced in a factory and placed on a distribution channel, and that the dough of the present invention is placed on a distribution channel similar to a frozen food. Further, it may be possible that the end user, a baker, finishes the main mixing using a premix for bread containing a small amount of sugar, and then adds sugar to produce bread for polysaccharides. It will be appreciated that the above mixes are only used to practice this invention.

Next, an embodiment of the present invention will be described.

[0024]

[Example 1] Production of sweet bread (straight method)

[0025]

Step 1, All ingredients except sugar and shortening were put into a mixer and mixed at low speed for 2 minutes and medium speed for 3 minutes. 2. Then add shortening, low speed 2 minutes, medium speed 3
I mixed in minutes. 3. Add sugar and mix at high speed for 5 minutes. The kneading temperature in the above was 28 ° C. 4. The dough obtained above was fermented at 27 ° C. for 2 hours. 5. The above-mentioned fermented dough was divided into 45 g and rounded, and then a bench tan was taken for 25 minutes. 6. After that, the product was molded, and the proofer was taken for 60 minutes at a temperature of 38 ° C. and 85% fir, and then baked at 200 ° C. for 10 minutes to obtain a confectionery bread of the present invention. This confectionery bread had a well-kneaded state and good expansion.

[0027]

[Example 2] Manufacture of sweet bread (medium seed method)

[0028]

Middle seed step 1, the materials were mixed at low speed for 2 minutes and medium speed for 2 minutes.
The kneading temperature was 24 ° C. Fermentation was carried out at 2, 27 ° C. for 2.5 hours.

[0030]

Main Bone Process 1. All the materials except the white and shortening were added to the medium seed dough, and the mixture was mixed at low speed for 2 minutes and medium speed for 3 minutes. 2. After introducing the shortening, the mixture was mixed at a low speed for 1 minute and a medium speed for 3 minutes. 3. Next, top white was put in and mixed at high speed for 3 minutes.
The kneading temperature in this case was 28 ° C. 4. Next, after the floor time has reached 30 minutes, 45g of dough
The address was rounded off and the bench time was 25 minutes. 5. After the dough was formed, it was proofed at 38 ° C and 85% for 60 minutes, and then baked at 200 ° C for 10 minutes to obtain a confectionery bread of the present invention. This confectionery bread had a good kiln elongation and a good expansion.

[0032]

[Example 3] Polysaccharide frozen dough (straight method)

[0033]

Step 1. Raw materials other than granulated sugar and margarine were put into a mixer and mixed at a low speed for 2 minutes and a medium speed for 3 minutes. 2. Add margarine, low speed 1 minute, medium speed 3 minutes, high speed 5
I mixed in minutes. 3. Granulated sugar was added and mixed at low speed for 1 minute and high speed for 5 minutes. The kneading temperature in this case was 28 ° C. 4. Next, after taking a floor time of 15 minutes at a temperature of 28 ° C. and a bath of 75%, division rounding was performed for 450 g, and then a bench time of 15 minutes. 5. After forming into a one loaf type, it was immediately frozen at -30 ° C for 1 hour and then stored at -20 ° C. 6. One week later, this frozen dough was put in a one loaf pan type and thawed at 15 ° C. for 7 hours. 7. Then, the proofer was taken for 70 minutes at a temperature of 30 ° C. and 80% of fever and expanded and fermented up to about 1 cm above the mold, and then baked at 8.200 ° C. for 25 minutes to obtain a confectionery bread of the present invention. This confectionery bread had a better kiln elongation in the oven and a better expansion state than those produced by the conventional manufacturing method.

[0035]

Example 4 Polysaccharide frozen dough (medium seed method)

[0036]

Process (Medium) 1. Mix at low speed for 2 minutes and medium speed for 3 minutes. The kneading temperature in this case was 24 ° C. 2. Fermentation was carried out for 2 hours at a temperature of 28 ° C. and a bath rate of 75%.

[0038]

Process (Book) 1. All the ingredients except the granulated sugar and margarine were added to the medium-sized dough and mixed at a low speed for 2 minutes and a medium speed for 3 minutes. 2. After adding margarine, the mixture was mixed at low speed for 1 minute, medium speed for 3 minutes, and high speed for 2 minutes. 3. Then, granulated sugar was added, and the mixture was mixed at a low speed for 1 minute and a high speed for 3 minutes. The kneading temperature in this case was 24 ° C. 4. After the floor time was 15 minutes, we split and rounded to 450g, and the bench time was 15 minutes. 5. After forming into a one loaf type, it was rapidly frozen at -30 ° C for 1 hour and stored as frozen dough at -20 ° C. 6. One week later, it was taken out, thawed at 15 ° C for 7 hours, and then proofed at a temperature of 30 ° C and 80% for 70 minutes.
After being expanded to about cm, it was baked at 200 ° C. for 25 minutes to obtain a confectionery bread of the present invention. This confectionery bread had good kiln growth and good expansion.

[0040]

[Test Example 1] With the same composition as in Example 3, a confectionery bread for comparison test was manufactured by the straight method.

[0041]

Step 1. All materials except margarine were put into a mixer and mixed at low speed for 2 minutes and medium speed for 3 minutes. 2. Then add margarine, low speed 1 minute, medium speed 3 minutes,
I mixed at high speed for 17 minutes. In the case of the above, the mixing time was long in order to obtain the same dough as in Example 3. The kneading temperature was 28 ° C. 3. Next, a floor time was taken for 15 minutes at a temperature of 28 ° C. and a 75% bath. 4. Then, after dividing and rounding 450g, the bench time was set to 15 minutes. 5. After forming into a one loaf type, it was immediately frozen at -30 ° C for 1 hour and stored at -20 ° C. 6.1 weeks later, this frozen dough was put in a one loaf pan type and thawed at 15 ° C. for 7 hours. 7. Then, a proofer was taken for 170 minutes at a temperature of 30 ° C. and a bath rate of 80%, fermented to about 1 cm on the mold, and then baked at 200 ° C. for 25 minutes to obtain a confectionery bread for comparison.

When the confectionery breads of Example 3 and Test Example 1 were compared, the results shown in Table 1 were obtained.

[0044]

[Table 1]

In the example, the proofing time was short and the bread volume was remarkably excellent.

[0046]

[Test Example 2] A confectionery bread was manufactured in the usual process with the same composition as in Example 4.

[0047]

Process (Medium) 1. All materials were mixed at low speed for 2 minutes and medium speed for 3 minutes. The kneading temperature in this case was 24 ° C. 2. Then, the fermentation was carried out at a temperature of 28 ° C. and a bath rate of 75% for 2 hours.

[0049]

Process (Book) 1. All the materials except margarine were added to the medium seed dough, and the mixture was mixed at a low speed for 2 minutes and a medium speed for 3 minutes. 2. Then, after adding margarine, low speed 1 minute, medium speed 3
Min, 5 minutes at high speed. The kneading temperature in this case was 24 ° C. 3. After the floor time was 15 minutes, we split the ball for 450g and rounded the bench time to 15 minutes. 4. The dough was molded into a one loaf mold and then quick-frozen at -30 ° C for 1 hour and stored at -20 ° C. 5.1 Take out after 1 week, thaw at 15 ℃ for 7 hours, take a proofer at a temperature of 30 ℃, 80% fir, ferment to 1 cm on a one loaf pan mold, then bake at 200 ℃ for 25 minutes, for comparison I got sweet bread.

When Example 4 was compared with Test Example 2, the results shown in Table 2 were obtained.

[0052]

[Table 2]

As shown in Table 2, it is clear that the present invention shortens the proofing time and increases the volume as compared with the conventional one.

[0054]

[Comparison of Gas Evolution during Fermentation] When the gas production during fermentation was measured for Examples 3 and 4 and Test Examples 1 and 2, the results shown in Tables 3 and 4 were obtained. The gas generation amount was measured using 50 g of frozen dough and using a thermograph (manufactured by Atto Co., Ltd.) under the condition of 30 ° C.

[0055]

[Table 3]

[0056]

[Table 4]

As shown in Tables 3 and 4 above, the significance of Examples 3 and 4 is clearer than that of Test Examples 1 and 2.

[0058]

[Effect of the Invention] The present invention, and when the production of polysaccharide bread,
First , all the ingredients except sugars were mixed mainly, and then a large amount of sugars were added to mix, so that the mixing time and the proofing time can be shortened and the bread volume can be increased without inhibiting the function of yeast. There are possible effects. Also, when frozen dough is used, the same effect as described above is obtained.

Also, when frozen dough is used, the same effect as described above can be obtained.

Claims (2)

(57) [Claims] 1. After the main mixing is completed by adding water to all materials excluding sugar, the sugar is added in an amount of 20% by weight to flour.
A method for producing polysaccharide breads, which comprises adding 45% by weight and performing mixing for uniform mixing to form a dough, and then subjecting the mixture to conventional fermentation and baking steps. 2. The main mixing is completed by adding water to all materials except sugars, and the sugars are added to the flour in an amount of 20% by weight.
A dough for polysaccharide bread, wherein the dough formed by adding ~ 45% by weight and mixing for uniform mixing is frozen or refrigerated.