JP6077849B2 - Frozen bread dough - Google Patents

Description

  The present invention relates to a bread dough that is frozen after proofing (final fermentation) and bread obtained by baking the bread dough.

  As a technique for easily providing freshly baked bread in a timely manner for anyone, there is a method of freezing after final fermentation. By using this production method, it is possible to provide freshly baked bread at a low cost by simply taking out the dough from the freezer at the store and baking it in the oven without the need for a bakery engineer. However, the bread dough, which is usually frozen after proofing, has the problem that when the frozen dough is baked to obtain a bread product, the bread volume is small, the inner phase is rough, the bread flavor and texture are deteriorated. . Therefore, in order to solve the above problem, Patent Document 1 discloses a method for producing a baked frozen bread dough by applying a coating agent to bread dough and performing a kneading process including proof fermentation at 22 to 27 ° C. The specific volume of the baked bread is not sufficiently large, and the flavor and texture are not satisfactory. Moreover, it takes time and effort to apply the coating agent, and the temperature of the proof is considerably low, so that the proof time needs to be increased accordingly. Patent Document 2 discloses a method for post-freezing freezing in which a dough improving agent containing ascorbic acid and malt powder (or malt extract) and a gum powder that is a polysaccharide is added to wheat flour at a ratio of 1 to 5%. Has been. However, the proofing temperature is 33 to 37 ° C. and the proofing time is long, so that the volume of frozen dough is excessive and the distribution efficiency is poor. Moreover, since malt powder (or malt extract) is contained, flavor and texture are not satisfactory. Moreover, although the prior document 3 describes the frozen dough after proofing containing liquid oil and fats and oils of melting | fusing point 25-50 degreeC, a moisturizer, and an emulsifier, in emulsifier, 10-35% of emulsifiers are contained in large quantities. Since it contains, the crystal | crystallization amount of the fats and oils which precipitate at -10 degreeC increases, and since it shows a hard physical property, even if it bakes the bread dough frozen after proofing, a specific volume does not become large enough.

JP 2007-86 JP Japanese Unexamined Patent Publication No. 7-8159 JP 2005-341857 A

  The object of the present invention is a dough that becomes smaller when the dough is frozen after taking a proof (final fermentation) and has a sufficiently large specific volume after the dough is baked. To provide bread that is good and has an excellent texture. A further object is to produce the bread at as low a cost as possible (the proofing time and the proofing temperature).

  As a result of intensive research in order to solve the above problems, the present inventors have blended a specific fat composition, a thickener and a bread dough oxidizing agent into bread dough, and proofed (final fermentation) at a specific temperature slightly lower than usual. ) And then frozen, the volume of the dough is small, and when the dough is baked thereafter, the specific volume is sufficiently large, and bread having excellent flavor and texture can be obtained, and the present invention is completed. It came.

  That is, the first of the present invention is a frozen bread dough obtained by freezing after proofing at 28 to 32 ° C. for 20 to 75 minutes, and with respect to 100 parts by weight of flour contained in the frozen bread dough, malt powder and / or Or 2 to 50 parts by weight of an oil or fat composition containing only 0 to 0.1 parts by weight of a malt extract and having an SFC of 30% or less at -10 ° C, 0.05 to 2.0 parts by weight of a thickener and a bread dough oxidizing agent Contains 0.01 to 0.015 parts by weight, has a specific volume of 2.3 to 3.7 ml / g when frozen, and is obtained by baking the frozen dough at 140 to 230 ° C. without further fermentation The present invention relates to a frozen bread dough having a specific volume of bread of 5.5 to 10.0 ml / g. A preferred embodiment relates to the frozen bread dough as described above, wherein the thickener is at least one selected from the group consisting of pectin, alginic acids, xanthan gum, guar gum, gellan gum, carrageenan and locust bean gum. More preferably, it relates to the frozen bread dough as described above, wherein the bread dough oxidizing agent is at least one selected from the group consisting of ascorbic acid, vitamin E, bromate, cystine, gluconic acids, catalase and glucose oxidase. The second of the present invention contains 2 to 50 fat and oil compositions containing only 0 to 0.1 parts by weight of malt powder and / or malt extract and 100% by weight of SFC at -10 ° C of 30% or less. Bread dough containing parts by weight, thickener 0.05 to 2.0 parts by weight and bread dough oxidizing agent 0.01 to 0.015 parts by weight is subjected to proofing at 28 to 32 ° C. for 20 to 75 minutes, and then 0.8. A ratio characterized by lowering the temperature to -15 to -25 ° C at ˜2.8 ° C./min and freezing to a specific volume of 2.3 to 3.7 ml / g, followed by firing at 140 to 230 ° C. The present invention relates to a method for producing bread having a volume of 5.5 to 10.0 ml / g.

  According to the present invention, the dough that becomes smaller when the dough is frozen after taking the proofer and the specific volume after firing the dough becomes sufficiently large. Bread with an excellent feeling can be provided. Furthermore, the bread can be produced at as low a cost as possible (the proofing time and the proofing temperature).

  Hereinafter, the present invention will be described in more detail. The frozen bread dough of the present invention is characterized by being obtained by freezing a dough containing a specific oil composition, a thickener and a bread dough oxidizing agent at a specific temperature for a specific time and then freezing.

  The frozen bread dough of the present invention contains grains such as flour, water, baker's yeast, salt, eggs, dairy products, etc., which are raw materials for bread making, in addition to the specific fat composition, thickener and bread dough oxidizing agent. .

  As flour used for the frozen bread dough of the present invention, wheat flour is preferred. As wheat flour, strong flour, quasi-strong flour, super strong flour, medium strength flour, thin flour, etc. can be used.

  The frozen bread dough of the present invention may contain a small amount of malt powder and / or malt extract. The malt powder and / or malt extract is one of the common bread-making materials traditionally used in hard bread such as French bread, and is a liquid extracted from barley malt or a dried powder. . The content of malt powder and / or malt extract is preferably as low as possible from the viewpoints of flavor and texture, and is preferably 0 to 0.1 parts by weight, more preferably 0 with respect to 100 parts by weight of flour contained in the frozen bread dough. ~ 0.05 parts by weight. When the amount is more than 0.1 parts by weight, a unique flavor or taste may be a problem.

  The oil and fat composition used for the frozen bread dough of the present invention is an oil and fat composition having an SFC of 30% or less at −10 ° C., may be an oil or fat alone, and may further contain an emulsifier that affects the precipitation of oil and fat crystals. Moreover, you may add and mix several oil-fat compositions separately.

  The oil and fat composition may be in the form of an emulsion, and either a water-in-oil type or an oil-in-water type can be used. In the case of a water-in-oil type, it can be produced by a generally known method. For example, first, a predetermined amount of water-soluble components are added to a predetermined amount of water and uniformly dispersed, and then heat sterilized to produce water. Let it be a phase. On the other hand, an oil-soluble component is mixed and dissolved in a predetermined heat-dissolved oil to obtain an oil phase. When the enzyme is used in combination, the enzyme is added after the oil phase is brought to 70 ° C. or lower in order to avoid deactivation of the enzyme activity. The aqueous phase is added to the prepared oil phase and then heated to 70 ° C. to adjust the temperature. The mixture is stirred and mixed with a propeller mixer and melted to obtain an emulsion. Next, a water-in-oil type oil and fat composition may be produced by quenching and kneading the emulsion using a continuous heat exchanger such as a perfector, a combinator, and a bottor. When the emulsified oil is fluid, a step of gently stirring the cooled product is included.

  In the case of an oil-in-water type, an oil-soluble component is mixed and dissolved in an oil and fat heated and dissolved to obtain an oil phase. On the other hand, after adding a predetermined amount of water-soluble component to a predetermined amount of water and uniformly dispersing it, the water phase was prepared by heat sterilization, and the previously prepared oil phase was mixed and pre-emulsified, and then a homogenizer, etc. Can be obtained by performing homogenization by a known method, performing sterilization or sterilization by a known method, cooling and aging.

  In the emulsified oil / fat composition, in addition to the materials described above, all raw materials usually used for bread can be used. Specifically, saccharides include glucose, fructose, galactose and other monosaccharides, maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, dextrin and other polysaccharides, starch hydrolysis And the like, sugar alcohols such as sorbitol, maltitol, and xylitol, sucralose, aspartame, acesulfame potassium, and the like can be used.

  Enzymes such as xylanase, hemicellulase and other pentosanases, α-amylase, glucosidase, β-amylase, γ-amylase, maltogenic amylase and other amylases, catalase, glucose oxidase, peroxidase, sulfhydryl oxidase, lipoxygenase and other oxidoreductases Cellulase, protease, peptidase, pullulanase, glycosyltransferase, cyclodextrin glucanotransferase, lipoxygenase, transglutaminase, deamidase, pectinase, lipase, phospholipase and the like can be used.

  Furthermore, seasonings such as spices, fragrances, yeast foods, pH adjusters, pigments, dairy products, preservatives, vitamins, calcium and other fortifiers, proteins, amino acids, chemical swelling agents, sodium chloride, sodium glutamate and nucleic acids Or acidulant may be added.

  As said dairy product, milk, concentrated milk, skim milk powder, whole milk powder, etc. can be used.

  Here, the SFC of the oil / fat composition is measured as follows. First, all the oil and fat composition contained in the frozen bread dough is dissolved and allowed to stand, only the oil phase part is separated, and then filtered through a filter paper “Qualitative filter paper No. 1 (manufactured by Advantech)”. 2 g was put in a test tube having a diameter of 1 cm, kept at 60 ° C. for 1 hour, kept at 0 ° C. for 30 minutes, then kept at 38 ° C. for 30 minutes, further kept at −10 ° C. for 30 minutes, and then measured by NMR method To do. As an apparatus to be used, an NMR analyzer “Minispec mq (manufactured by BRUKER)” can be exemplified. In addition, it is not necessary to add the emulsifier which is not contained in an oil-fat composition at the time of the measurement of SFC.

  The content of the oil and fat composition is preferably 2 to 50 parts by weight, more preferably 5 to 30 parts by weight, and still more preferably 5 to 20 parts by weight with respect to 100 parts by weight of flour contained in the frozen bread dough. When the amount is less than 2 parts by weight, the specific volume after baking the frozen bread dough may not be sufficiently large. When the amount is more than 50 parts by weight, the fats and oils inhibit the formation of a gluten cross-linked structure and a good dough cannot be obtained. For this reason, the specific volume after firing may not be sufficiently large.

  The fats and oils may be animal or vegetable, for example, animal oils such as beef tallow, pork tallow, milk fat, fish oil, etc., vegetable oils such as rapeseed oil, soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, Examples include corn oil, safflower oil, sunflower oil, rice oil, and the like, and hydrogenated hydrogenated oils and transesterified oils can also be used.

  Examples of the emulsifier contained in the oil and fat composition include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester, and at least one selected from these groups can be used. As for the compounding quantity of the emulsifier contained in this oil-fat composition, 0.1-9.5 weight part is preferable with respect to 100 weight part of oil-fat compositions.

  Moreover, you may use an emulsifier for the frozen bread dough of this invention separately from an oil-fat composition. In that case, as an emulsifier which can be used, the same thing as the emulsifier contained in an oil-fat composition is mentioned. Thus, it is preferable that the total amount of the emulsifier and the emulsifier contained in the oil and fat composition is 0.1 to 9.5 parts by weight with respect to 100 parts by weight of the oil and fat composition.

  As the thickener used in the frozen bread dough of the present invention, at least one selected from the group consisting of pectin, alginic acids, xanthan gum, guar gum, gellan gum, carrageenan and locust bean gum can be used, Alginic acid esters are preferred from the viewpoint of gel formation with freezing and thawing resistance.

  The content of the thickener is preferably 0.05 to 2.0 parts by weight, more preferably 0.10 to 0.50 parts by weight, and still more preferably 0 to 100 parts by weight of flour contained in the frozen bread dough. .10 to 0.30 parts by weight. If the amount of thickener is less than 0.05 parts by weight, the strength of the dough is insufficient with respect to the shrinkage pressure during freezing, the structure of the dough is broken, and the built-in carbon dioxide gas is dissipated, or after baking The specific volume may not be sufficiently large, and if it is more than 2.0 parts by weight, the elasticity of the dough becomes too strong and the texture may be deteriorated or the flavor may be deteriorated.

  As the bread dough oxidizing agent used in the frozen bread dough of the present invention, at least one selected from the group consisting of ascorbic acid, vitamin E, bromate, cystine, gluconic acids, catalase, and glucose oxidase can be used. Ascorbic acid is preferable from the viewpoint of excellent ability to form a crosslinked structure and being easily accepted by consumers from the viewpoint of safety.

  The amount of the bread dough oxidizing agent is preferably 0.01 to 0.015 parts by weight, more preferably 0.012 to 0.015 parts by weight with respect to 100 parts by weight of the flour contained in the frozen bread dough. If the amount of the dough oxidizing agent is less than 0.01 parts by weight, the strength of the dough is insufficient with respect to the shrinkage pressure during freezing, the structure of the dough is broken, and the built-in carbon dioxide gas is dissipated, or after baking The specific volume may not be sufficiently large, and if it exceeds 0.015 parts by weight, the dough will be in an over-oxidized state, and the dough will become excessively elastic, so that the dough will be easily broken in the molding process, or baked. Sometimes the bread dough becomes difficult to stretch, and the specific volume after baking may not be sufficiently large.

  The thickener and bread dough oxidizing agent may be added to the bread dough material by a known method. For example, the thickener and bread dough oxidizing agent are dispersed in the oil composition and added to the bread dough raw material.

  The baker's yeast is not particularly limited as long as it can be within the range of the specific volume. However, the amount of carbon dioxide fermentation in the proof fermentation (final fermentation) of the baker's yeast is 100 parts by weight of strong wheat flour (Nisshin Flour Milling Co., Ltd .: Million), 15 parts by weight of white sucrose, and yeast (“GA” manufactured by Kaneka Corporation). 3.5 parts by weight, 1.2 parts by weight of salt, 2.0 parts by weight of skim milk powder, 8.0 parts by weight of whole egg, 8.0 parts by weight of shortening, 49 parts by weight of water are mixed in a vertical mixer (Aikosha Co., Ltd.) Manufacturing: 10 liter mixer), mixing at low speed 3 minutes, medium speed 7 minutes, high speed 5 minutes, kneading at 22 ° C, storing at 25 ° C for 30 minutes, dividing the dough into 20 g, dividing at 25 ° C for 30 minutes It is preferable to produce 90-230 ml of carbon dioxide gas fermentation in terms of 50 g of bread dough when measured with a fermentation power measuring device (“Farmograph II” manufactured by Ato Co., Ltd.) at 38 ° C. after storage.

  The frozen bread dough of the present invention should be small so that it can be efficiently distributed as long as it sufficiently swells after baking. Therefore, the specific volume of the frozen bread dough is 2.3 to 3.7 ml / g in consideration of the balance thereof. More preferably, it is 2.5-3.7 ml / g, More preferably, it is 3.0-3.5 ml / g, More preferably, it is 3.0-3.2 ml / g. If the specific volume is less than 2.3 ml / g, the amount of carbon dioxide contained in the dough is insufficient, so the bread volume after baking may be insufficient. If the specific volume is greater than 3.7 ml / g, Since it is thinner due to the growth of bubbles, it cannot withstand the shrinkage pressure during freezing, the structure of the dough is broken, the internal carbon dioxide gas is dissipated, and the volume may be insufficient.

  In addition, the specific volume of the frozen bread dough in this invention measured the volume (ml) of the bread which measured the weight (g) beforehand using the laser volume measuring machine "WinVM200" (made by ASTEX), and obtained volume. The value measured by dividing by weight.

  The specific volume of the baked bread of the present invention is preferably 5.5 to 10.0 ml / g, more preferably 6.0 to 9.0 ml / g, still more preferably 6.5 to 8.5 ml / g. is there. If the specific volume is less than 5.5 ml / g, the texture of the bread dough may be too heavy, and the texture may become too heavy. If the volume is greater than 10.0 ml / g, the texture of the bread dough will open too much and the texture will tend to flicker. There is a case.

  Production examples of the frozen bread dough and bread of the present invention are illustrated below. All the above-mentioned raw materials are mixed, and dough is prepared through a general bread-making process such as a no-time method, a straight method, a medium seed method, a refrigerated medium seed method, and a frozen dough manufacturing method. The raw material charging order may be any, and the raw material charging timing may be either during medium-type mixing or main kneading, and may be in accordance with a known method. After this kneading, fermentation is performed as necessary, the dough is divided and shaped, and proofing (final fermentation) is preferably performed at 28 to 31 ° C. for 20 to 75 minutes, and then the dough is used in a freezer such as a shock freezer. The frozen bread dough is obtained by lowering the temperature at a rate of 0.8 to 2.8 ° C./min until the center temperature of the dough reaches −15 to −25 ° C. and freezing.

  The obtained frozen bread dough is taken out from the freezer and directly baked in an oven, or baked after thawing to obtain bread. When firing directly in an oven, it can be fired by a generally known method. Preferably, using a convection oven, the temperature is raised stepwise from a low temperature of 20 to 100 ° C., and a temperature of 140 to 230 ° C. for 10 to 20 minutes. It is preferable to bake. In the case of thawing, it is obtained by thawing at 0 to 40 ° C. and then baking by a generally known method. Thawing is preferably performed in an atmosphere of 20 to 30 ° C. until the center temperature of the dough reaches 15 to 30 ° C. When the ambient temperature is 20 ° C. or lower, it takes a long time for thawing. When the center temperature of the dough after thawing is 15 ° C. or less, there is a case where the fire passes to the center at the time of baking and the raw baking may occur. And it is preferable to bake for 10-20 minutes at 140-230 degreeC using the fixed pot for bread | pans, or a reel oven.

  Examples of the frozen bread dough of the present invention include, for example, bread for bread, sweet bread such as bun and cream bread, Danish pastry such as croissant, hard-bread bread such as roll bread and French bread, cooking bread such as variety red and sandwich, steamed bread, or these Any bread dough may be used, such as a secondary processed product or a product requiring cooking. In addition, in croissants and Danish pastries that have a layer structure of fat and bread dough, the moisture contained in the fat becomes water vapor during baking and the volume of the fat increases the dough and increases the bread volume. The effects of the present invention may be difficult to obtain compared to other breads.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Evaluation of flavor>
With respect to the freshly baked flavor of bread (control example) produced without refrigeration, bread obtained by baking frozen bread dough obtained in Examples and Comparative Examples was eaten by 10 skilled panelists. Evaluation was performed based on the criteria.

◎: Eight or more out of 10 judged to have the same flavor ○: 5-7 out of 10 judged to have the same flavor △: 3-4 out of 10 judged to have the same flavor ×: Eight or more out of 10 people judged that the flavor was different and that it had a different taste or smell

<Appearance evaluation>
About bread which baked frozen bread dough obtained in Examples and Comparative Examples, 10 experienced panelists looked at the appearance of 12 breads per level, and compared to breads produced without freezing (control example) The following criteria were used to evaluate the occurrence of wrinkles, frozen burns, and no skin. Note that the heel-off means that the dough on the surface is not stretched and part of the dough is indented inside, and the freezing is the state where the dough surface is dry and the baked color is light. No skin refers to a state where countless large bubbles of several mm or more are generated on the surface of the fabric.
◎: Eight or more out of 10 judged to be the same level ○: 3 to 5 or more out of 10 judged to be the same level △: 6 to 8 out of 10 people leaned, frozen, or no skin ×: Nine or more out of 10 people judged that at least one of wrinkles, freezing burns, or no skin occurred.

<Evaluation of texture>
The following criteria for the softness and mouthfeel of bread (control example) produced without baking by 10 experienced panelists eating bread baked after frozen bread dough obtained in Examples and Comparative Examples. Evaluation was performed.

◎: Eight or more out of 10 judged to have the same flavor ○: 5-7 out of 10 judged to have the same flavor △: 3-4 out of 10 judged to have the same flavor ×: Eight or more out of 10 people judged that it was extremely hard and bad in mouth

(Manufacture examples 1-4) Manufacture of shortening The oil-fat raw material shown in Table 1 was heat-dissolved, and it stirred at 75 degreeC for 20 minutes. The fats and oils were passed through a bottor, rapidly mixed and cooled to 15 ° C. to obtain a shortening. Table 1 shows SFCs of the obtained shortenings at -10 ° C.

(Manufacture example 5) Manufacture of shortening The oil-fat raw material shown in Table 1 was heat-dissolved, the emulsifier was added, and it stirred at 75 degreeC for 20 minutes. This mixture was passed through a bottor, quenched and cooled to 25 ° C. The cooled mixture was slowly stirred in a stirring tank at 25 ° C. for 16 hours to obtain a shortening. Table 1 shows SFCs of the obtained shortenings at -10 ° C.

(Manufacture example 6) Manufacture of fluid shortening The oil-fat raw material shown in Table 1 was heat-dissolved, the emulsifier was added, and it stirred at 75 degreeC for 20 minutes. This mixture was passed through a bottor, quenched and cooled to 25 ° C. The cooled mixture was stirred slowly in a stirring tank at 25 ° C. for 16 hours to obtain a fluid shortening. The SFCs at −10 ° C. of the obtained fluid shortening are summarized in Table 1.

(Control example) Production of bread not frozen According to Table 2, 100 parts by weight of strong flour, 3.5 parts by weight of yeast, 0.1 part by weight of yeast food, 15 parts by weight of super white sugar, 2 parts by weight of skim milk powder, 8 parts by weight of whole egg , 1.2 parts by weight of salt, 49 parts by weight of water, 8 parts by weight of oil and fat composition, mixed with a vertical mixer for 3 minutes at low speed, then for 7 minutes at medium speed and for 5 minutes at high speed, and stirred at 21 ° C. ± 2 ° C. . After mixing, store at 25 ° C for 30 minutes, divide and round the dough into 80g, store the dough for 30 minutes at 25 ° C to restore the damage to the dough, and then mold the dough into a roll with a molder did. The thickness of the molder was 2.2 mm. The molded product was subjected to proofing at 38 ° C. and 75% humidity for 60 minutes, and baked in an oven at 190 ° C. for 8 minutes to obtain a roll. The evaluation results of the obtained bread roll are summarized in Table 2.

(Example 1) Production of frozen bread after proofing In the control example, instead of baking immediately after proofing, the end point of cooling using a shock freezer in an atmosphere of -30 ℃ with a cooling rate after proofing of 1.2 ℃ / min. After cooling, the frozen dough was obtained. After storing the dough at -20 ° C for 1 week, the dough was thawed at 25 ° C for 50 minutes and then baked in an oven at 190 ° C for 10 minutes to obtain a roll bread. The volume of the obtained frozen dough after proofing was measured with a laser volume meter. Moreover, sensory evaluation was performed about the flavor, external appearance, and texture of the obtained bread roll. The evaluation results are summarized in Table 2.

(Comparative Examples 1-3)
Except not adding a thickener and / or an oxidizing agent, the roll bread was produced by the same method as Example 1, and the evaluation result of the obtained roll bread was put together in Table 2.

(Comparative Example 4) According to JP 2007-86 A, except that the type of oil and fat composition and liquid butter dissolved in bread dough surface and allowed to cool to about room temperature were applied and subjected to proof fermentation at 25 ° C for 105 minutes. A roll bread was produced in the same manner as in Example 1. The evaluation results of the obtained bread roll are summarized in Table 2.

(Comparative Example 5) Japanese Patent Laid-Open No. 7-8159 Compliant The oil and fat composition is shortened from rapeseed oil, the thickener is changed from alginate to guar gum, and the amount of ascorbic acid added is 0.012 to 0.05 parts by weight. Instead of blending 0.5 parts by weight of malt extract, a bread roll was prepared in the same manner as in Example 1 except that the proofing conditions were changed to 36 ° C. for 70 minutes. The evaluation results of the obtained bread roll are summarized in Table 2.

(Comparative example 6) JP, 2005-341857, A The alginic acid ester is not blended, oil and fat composition containing oil thickener and an emulsifier and shortening are replaced with oil and fat composition containing oil oil composition and shortening. A roll bread was produced in the same manner as in Example 1 except that the time was changed to 105 minutes. The evaluation results of the obtained bread roll are summarized in Table 2.

(Examples 2 to 4 and Comparative Example 7) Difference in SFC at -10 ° C of the oil and fat composition A roll bread was prepared and obtained in the same manner as in Example 1 except that the type of the oil and fat composition was changed. The evaluation results of the rolls are summarized in Table 3.

(Example 5, Comparative Examples 8 to 11) Addition amount of thickener and oxidizing agent A roll bread was prepared and obtained in the same manner as in Example 1 except that the addition amount of the oxidizing agent or thickener was changed. Table of evaluation results of rolls

(Examples 6 to 10) Thickener and addition amount of oxidizing agent A roll bread was prepared in the same manner as in Example 1 except that the type of the oxidizing agent or thickener was changed, and evaluation of the obtained roll bread was performed. The results are summarized in Table 5.

(Comparative Examples 12 to 15) Proof Fermentation Conditions Except for changing the pre-fermentation conditions, roll rolls were produced in the same manner as in Example 2, and the evaluation results of the roll rolls obtained are summarized in Table 6.

Claims (6)

A frozen bread dough obtained by freezing after proofing at 28 to 32 ° C. for 20 to 75 minutes, wherein 0 to 0.1 molt powder and / or malt extract is added to 100 parts by weight of flour contained in the frozen bread dough. 2-50 parts by weight of an oil or fat composition containing only parts by weight and having an SFC of 30% or less at -10 ° C, 0.05-2.0 parts by weight of a thickener, and 0.01-0.015 parts by weight of a bread dough oxidizing agent And the specific volume when frozen is 2.3 to 3.7 ml / g, and the specific volume of bread obtained by baking at 140 to 230 ° C. without further fermentation of the frozen dough is 5.5 to Frozen bread dough at 10.0 ml / g. The frozen bread dough according to claim 1, wherein the thickener is at least one selected from the group consisting of pectin, alginic acids, xanthan gum, guar gum, gellan gum, carrageenan and locust bean gum. The frozen bread dough according to claim 1 or 2, wherein the bread dough oxidizing agent is at least one selected from the group consisting of ascorbic acid, vitamin E, bromate, cystine, gluconic acid, catalase and glucose oxidase. A method for producing frozen bread dough, comprising:
2 to 50 parts by weight of an oil or fat composition containing only 0 to 0.1 parts by weight of malt powder and / or malt extract and having an SFC of 30% or less at −10 ° C. with respect to 100 parts by weight of flour, 0 thickener Including a step of obtaining frozen bread dough by freezing fermenting bread dough containing 0.05 to 2.0 parts by weight and bread dough oxidizing agent 0.01 to 0.015 parts by weight at 28 to 32 ° C. for 20 to 75 minutes. ,
The specific volume of the frozen bread dough is 2.3 to 3.7 ml / g, and the specific volume of the bread obtained by baking the frozen bread dough at 140 to 230 ° C. without further fermentation is 5.5 to 10.0 ml. / G of frozen bread dough manufacturing method. Bread which is a baked product of the frozen bread dough according to any one of claims 1 to 3. 2 to 50 parts by weight of an oil or fat composition containing only 0 to 0.1 parts by weight of malt powder and / or malt extract and having an SFC of 30% or less at −10 ° C. with respect to 100 parts by weight of flour, 0 thickener The bread dough containing 0.05 to 2.0 parts by weight and 0.01 to 0.015 parts by weight of the bread dough oxidizing agent is subjected to proof fermentation at 28 to 32 ° C. for 20 to 75 minutes, and then 0.8 to 2.8 ° C./minute. The temperature is lowered to -15 to -25 ° C and frozen to a specific volume of 2.3 to 3.7 ml / g, and then fired at 140 to 230 ° C. A method of producing 0 ml / g bread.