JP6327414B2 - Bread dough manufacturing method and bread manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a bread dough using a heated dough obtained by mixing a portion of warm wheat flour and warm water out of the total flour amount and then heating and storing, and breads from the bread dough The present invention relates to a method for producing breads.

  Traditionally, a hot water type created by mixing wheat flour and hot water, or a hot water type that adds wheat flour to hot water and then kneads while warming is created. After the heat is removed, a hot-bread bakery method is widely used in which ingredients such as wheat flour, yeast, salt, sugar, and water are mixed into the hot water seed to make bread dough and baked after fermentation. . The characteristics of the bread obtained by this method are that it has a soft and sticky texture, the aging of the bread during storage is slow, and exhibits a unique flavor.

Conventionally, as a method related to this kind of hot water bakery, for example, JP 59-156236 (Patent Document 1), JP 2000-262205 (Patent Document 2), JP 2003-9758 (Patent Document 3). Japanese Patent Laid-Open No. 2004-105195 (Patent Document 4) and Japanese Patent Laid-Open No. 2004-123 (Patent Document 5) are known.
In these methods, for example, about 5 to 50% by weight of the total amount of flour constituting the bread dough and a predetermined amount of hot water or hot water are kneaded (in the case of warm water, kneading while heating). Create a hot water seed and mix the hot water seed with the remaining flour, yeast, yeast food, salt, sugar, skimmed milk powder, fats and other ingredients that make up the remaining bread dough to make a bread dough. The bread dough is produced by baking after fermentation. And in hot water seeds, the starch in the wheat flour swells at the time of preparation, and is exposed to the gelatinization temperature or higher, so part of the wheat starch swells and gelatinizes to absorb water, and is manufactured using hot water seeds. The baked breads are known to have excellent and unique characteristics as described above.

JP 59-156236 A JP 2000-262205 A JP2003-9758 JP 2004-105195 A JP 2004-123 A

  Each of these conventional methods is effective. However, conventional hot water production techniques knead wheat flour and hot water or hot water for a short time. When hot water is used, it is very difficult to control the temperature at the time of mixing and ending the hot water dough, and accurate temperature control is necessary to prepare a hot water of a certain quality. Further, even when hot water is used, high level temperature management is required.

  The present invention has been made to solve the above-mentioned problems, and breads that can easily and reliably produce a prepared and heated dough that is easy to control temperature and that has very little gluten modification. The present invention provides a method for producing dough and a method for producing bread using the dough.

What solves the said subject is as follows.
(1) Mixing at least a portion of the flour in the amount of the whole wheat heated to 55-65 ° C. and 201-1000 parts by weight of warm water with respect to 100 parts by weight of the heated flour; A warming dough preparation process for creating a heated dough by incubating at 55 to 65 ° C. for 30 minutes to 5 hours and a bread dough creating process for preparing bread dough using the prepared warmed dough are provided. Process for producing bread dough characterized by the above.
(2) The manufacturing method of the bread dough as described in said (1) which uses the wheat flour heated to 57-62 degreeC as said warm wheat flour, and makes the said heat retention temperature 57-62 degreeC.
(3) The manufacturing method of bread dough as described in said (1) which uses the wheat flour heated to 58-61 degreeC as said warm wheat flour, and makes the said heat retention temperature 58-61 degreeC.
(4) The method for producing bread dough according to any one of (1) to (3), wherein the heat retention time is 40 minutes to 2 hours.
(5) The method for producing bread dough according to any one of (1) to (4), wherein the amount of flour used in the warming dough preparation step is 5 to 50% by weight of the total amount of flour.
(6) The method for producing bread dough according to any one of (1) to (4), wherein the amount of flour used in the warming dough preparation step is 10 to 30% by weight of the total amount of flour.

(7) The said warm water is a manufacturing method of the bread dough in any one of said (1) thru | or (6) which adds 250-500 weight part with respect to the said warm wheat flour.
(8) The manufacturing method of the bread dough may be any one of the above (1) to (7), wherein after the warming dough preparation step, a low temperature storage step of storing the warming dough at a low temperature is performed. The manufacturing method of bread dough as described.
(9) The said low temperature preservation | save process is a manufacturing method of the bread dough as described in said (8) which preserve | saves the said warm dough at -3-20 degreeC for 2-72 hours.
(10) The wheat flour used in the method for producing bread dough according to any one of (1) to (9) above, which is prepared from a wheat variety / line lacking the Wx-B1 protein. Of making bread dough.
(11) A method for producing bread, characterized by producing bread using the bread dough produced by the method for producing bread dough according to any one of (1) to (10) above.

The method for producing bread dough according to the present invention comprises at least one wheat flour at a temperature of 55 to 65 ° C., and at least 201 to 1000 parts by weight with respect to 100 parts by weight of the heated flour. A heated dough preparation step for mixing warm water and further warming at 55 to 65 ° C. for 30 minutes to 5 hours to create a heated dough, and breads for preparing bread dough using the prepared heated dough Fabrication is performed.
For this reason, it is possible to easily and reliably produce a prepared warmed dough that is easy to control the temperature and has very little gluten modification. Furthermore, compared with hot water seed dough, partial modification of gluten and starch disintegration are less, and it is possible to promote swelling, gelatinization, and low molecular weight of wheat starch in wheat flour. As a result, the specific volume of the baked bread is increased and the bread-making property of the bread dough is improved.

Hereinafter, although the manufacturing method of bread concerning the typical embodiment of the present invention is explained, the embodiment of the present invention is not limited to the embodiment described below at all.
The method for producing bread dough of the present invention comprises at least a portion of wheat flour in a total amount of wheat heated to 55 to 65 ° C. and 201 to 1000 parts by weight with respect to 100 parts by weight of the heated flour. Using the warmed dough and the prepared warmed dough (mixing process), and further, the warmed dough is prepared by warming at 55 to 65 ° C. for 30 minutes to 5 hours (heat retaining process) Bread dough preparation for preparing bread dough is performed.

Here, “at least” is meant to include the case where auxiliary materials such as salt, sugar, skim milk powder, and rice flour are added as necessary as the raw material of the warmed dough (hereinafter referred to as the present specification). The same in the book). Moreover, the manufacturing method of bread of this invention manufactures bread using the bread dough manufactured as mentioned above.
In the bread dough production process, any method may be used for producing the bread dough using the heated dough, and there is no particular limitation. For example, any method such as a straight plate method, a medium seed method, and a re-lay method may be used.

And in this invention, the warmed wheat flour heated to 55-65 degreeC is used as heated wheat flour. The temperature of the heated wheat flour is preferably 57 to 62 ° C, more preferably 58 to 61 ° C.
When the temperature of wheat flour and hot water exceeds 65 ° C, the temperature of the heated dough becomes too high at the time of mixing, and starch swells and gelatinizes in the flour at the time of mixing, and some gluten degeneration occurs. In addition, harmful effects such as formation of lumps when mixing warming dough occur. On the other hand, when the temperature of wheat flour and warm water is less than 55 ° C., the swelling and gelatinization of starch in the flour during the preparation of the heated dough does not proceed sufficiently, and it is difficult to produce a warm dough of sufficient quality Become.

And as a combination of the temperature of warm wheat flour, and the heat retention temperature in a heat retention process, it is preferable that the heating temperature of wheat flour is 57-62 degreeC, and the heat retention temperature is 57-62 degreeC. Moreover, it is more preferable that the heating temperature of wheat flour is 58-61 degreeC, and the heat retention temperature is 58-61 degreeC.
As the holding time of the heated dough after mixing (heat holding time), it is appropriate to hold for 30 minutes to 5 hours in order to sufficiently swell and gelatinize the starch in the flour without causing gluten modification. More preferably, it is 40 minutes to 2 hours. If this holding time exceeds 5 hours, the starch will swell and gelatinize more than necessary, resulting in excessively low molecular weight of the starch and deterioration of the flavor of the dough. In addition, when the holding time is shorter than 30 minutes, there are problems such as insufficient swelling, gelatinization and low molecular weight of starch, and inability to prepare a heated dough of sufficient quality.

  The amount of flour used in the warming dough making step is 5 to 40% by weight of the total flour amount, preferably 10 to 30% by weight of the total flour amount. More preferably, it is 10 to 20% by weight of the total flour amount. If the amount of flour in the heated dough is too large, the bread dough made using this heated dough will be too soft and weak in strength, will become more sticky, and will be somewhat lacking in mechanical resistance. And, the baked bread made from such bread dough has a small volume and slightly poor waist, and the stability of the quality of bread becomes insufficient when it is mass-produced in a mechanical mass-baking process. On the other hand, if the amount of flour in the heated dough is too small, the characteristics of breads using the heated dough of the present invention will not be sufficiently exhibited. For the above reasons, the above-mentioned amount of flour in the warm dough is desirable. The amount of flour in the heated dough can be increased or decreased arbitrarily depending on how much the baked bread is characterized using the heated dough of the present invention. Moreover, the quantity of the said warm water is 201-1000 weight part with respect to 100 weight part of flour as needed. Preferably, it is more effective that the amount of warm water is 250 to 500 parts by weight with respect to 100 parts by weight of flour. This makes it possible to prepare a warmed dough of sufficient quality efficiently and reliably in a relatively short time. With such a warmed dough, the starch starch in the dough is uniformly swollen and glued in an optimal state. And low molecular weight progress.

Moreover, the manufacturing method of the bread dough of this invention has the low-temperature preservation | save process (ripening process) which preserve | saves a warm dough at low temperature after a warm dough preparation process (after a heat retention process) and before a bread dough preparation process. Preferably it is done. It is preferable that a low-temperature preservation | save process is what preserve | saves warming material | dough at -3-20 degreeC for 2-72 hours. Furthermore, it is preferable that the wheat flour used in the method for producing bread dough is prepared from wheat varieties / lines that lack the Wx-B1 protein and have a slightly low amylose content.
Moreover, the bread manufacturing method of this invention manufactures bread using the bread dough manufactured by the manufacturing method of said bread dough.

  Moreover, in this invention, it is preferable to perform the low-temperature preservation | save process which ripens a warming dough at low temperature after the said heating dough preparation process (after a heat retention process). This promotes uniform hydration of the entire dough, homogenizes the composition of the heated dough as a whole, prevents excessive swelling, gelatinization, and low molecular weight of the starch in the heated dough. It becomes easy to adjust the cocoon temperature to the optimum temperature (generally 26 to 29 ° C., depending on the type of bread and the production method) in the bread dough making process using the dough. In the low-temperature storage step, it is more effective to age the heated dough at −3 to 20 ° C. for 2 to 72 hours.

The breads of the present invention are doughs obtained by using flour and water such as donuts, steamed breads, etc. in addition to breads produced by baking bread, confectionery bread, roll bread, French bread, etc. All those obtained by heating are included and are not particularly limited.
Further, the “warming / holding” in the present invention is a concept including all the warming / holding methods suitable for the creation of the warming dough, and is not limited to the warming / holding methods shown in the examples described later. .

  In the present invention, any flour can be used as the flour used for preparing the heated dough and bread dough, but in order to prepare a better dough, the Wx-B1 protein is deleted. A slightly low amylose wheat cultivar / line is preferred. Specific wheat varieties with these characteristics include Haruyutaka, Spring Akebono, Haruhi, Spring Yo Koi, Haruki Kirari, Kitanokaori, Yumechi, Kitahonami, Hokushin, etc. There is no.

  First, a representative embodiment of the present invention will be described. In the first embodiment described here, a straight dough method (straight method) is adopted, and a heated dough creating step (1-1) in which flour and hot water at 55 to 65 ° C. are mixed and kept warm. After the warming dough creation process, the dough low temperature preservation process (1-2) in which the warming dough is ripened at low temperature, and the dough made from the warm dough, flour, yeast, and water are mixed to create the bread dough Bread dough making process (1-3) and bread dough fermentation process in which bread dough is fermented, divided and rounded, bench time is taken, degassed and molded before final fermentation (1-4) and a baking step (1-5) for baking the bread dough are performed.

Hereinafter, each step will be described in detail.
(1-1) Warm dough creation process In this warm dough creation process, some wheat flour and warm water are mixed at 55 to 65 ° C, and then heated and maintained at 55 to 65 ° C to create a warm dough. . The amount of flour is preferably 5 to 40% by weight of the total flour amount in the bread dough production process, more preferably 10 to 30% by weight of the total flour amount, and still more preferably 10 to 20% of the total flour amount. Use% by weight.
In addition to wheat flour, one or two or more kinds arbitrarily selected from salt, sugar, skim milk powder, rice flour, etc. can be added in an appropriate amount. This makes it possible to create warm doughs with different flavors and physical properties. As warmed wheat flour and warm water, warm water of 55 to 65 ° C. is used. More preferably, it is preferable to use wheat flour and warm water at 57 to 62 ° C, and still more preferably wheat flour and warm water at 58 to 61 ° C. It is preferable that the quantity of warm water is 201-1000 weight part with respect to 100 weight part of wheat flour of a heating dough, and 250-500 weight part is especially preferable with respect to 100 weight part of warm wheat flour. The heating temperature of the mixed dough is 55 to 65 ° C, preferably 57 to 62 ° C, more preferably 58 to 61 ° C.

(1-2) Low temperature preservation | save process The created warm dough is made to age at a low temperature after that and age | cure | ripen. The warm dough is aged at preferably -3 to 20 ° C for 2 to 72 hours. Since the heated dough is made using a sufficient amount of hot water for the flour, the temperature drop of the dough for aging can be cooled rapidly with a cooling device with a jacket or put in a refrigerator or the like. Either normal cooling or normal cooling may be used.

(1-3) Bread dough making process Next, the dough is prepared by kneading the heated dough and the raw materials consisting of the remaining amount of flour, yeast, water, etc. in the bread dough production. At this time, raw materials made of warming dough, remaining amount of flour, yeast, water, etc. can be put together into a mixer and mixed at once. The amount of flour used in preparing this bread dough is the remaining amount of flour used when the above heated dough is prepared. The amount of yeast can be added in the usual straight method. In addition, when making this bread dough, in addition to this, one kind or two or more kinds selected from yeast food, oxidizing agent, dough improving agent, emulsifier, sugar, salt, skim milk powder, fats and oils, dairy products, etc. It is possible to use things appropriately. As will be described later, it is desirable that the fats and oils are not added first, but added and mixed in the middle.

(1-4) Bread dough fermentation process The obtained bread dough is fermented for a certain period of time. As the fermentation conditions (primary fermentation), the fermentation conditions (time, temperature, humidity) of a normal direct fermentation method are appropriate. After the primary fermentation is completed, the dough is divided and rounded. After that, bench time is taken, and the final fermentation is performed after degassing and shaping.

(1-5) Baking process Next, the bread dough after final fermentation is baked.
Breads produced according to the present invention can suppress gluten denaturation in warm dough, and can uniformly promote the swelling, gelatinization, and low molecular weight of wheat starch. The specific volume of breads to be produced is increased, and both crust and crumb are moist and soft and can be prevented from aging. In addition, since the swelling, gelatinization, low molecular weight and hydration of starch in the heated dough are progressing uniformly, the feeling of stickiness, melting in the mouth, etc. is improved, due to maltose etc. produced in the heated dough Exhibits good sweetness and flavor. Moreover, it becomes possible to easily produce a stable heated dough having a constant quality, and the stability of the quality of breads produced using the dough is improved.

  Next, a second embodiment will be described. The second embodiment is based on the medium seed method. In 2nd Embodiment, 55-65 degreeC wheat flour and warm water are mixed, a heating dough creation process (2-1) created by heating process, and a heating dough creation process are carried out at low temperature. Kneading and aging dough cryopreservation step (2-2) and at least a portion of the total flour amount, a total amount of yeast, or a standard amount of yeast, yeast food and water that are usually added to medium seeds in a conventional manner Medium seed dough creating step (2-3) for creating a medium seed dough, medium seed dough fermentation step (2-4) for fermenting this medium seed, heated dough, fermented medium seed dough, at least remaining Bread dough making process (2-5) to make bread dough by mixing raw materials consisting of a quantity of flour and water, etc., and fermenting the prepared bread dough, dividing and rounding, and bench time Bread that takes the final fermentation after degassing and molding The dough fermentation step (2-6), and from a firing step of firing the bread dough (2-7).

The following steps will be described in detail.
The (2-1) warming dough creation step and the (2-2) low temperature storage step are performed in the same manner as in the first embodiment described above.
(2-3) Medium seed dough preparation process At least a portion of the total flour, all yeast, or a standard amount of yeast, yeast food and water that are usually added to medium seeds in a conventional method are mixed. Create a seed. In this step, the flour uses 50% by weight or more of the total amount of flour constituting the bread dough. As for the quantity of the flour used here, 60 to 80 weight% is more preferable among the amount of total flour.

(2-4) Medium seed dough fermentation step After creating the medium seed dough as described above, the present dough is fermented. Ordinary medium-sized dough fermentation conditions (time, temperature, humidity) can be employed.
(2-5) Bread dough making process Next, the dough is prepared by mixing the heated dough, the medium-sized dough after the end of fermentation, and the raw materials consisting of at least the remaining amount of flour and water.

(2-6) Bread dough fermentation process This bread dough is fermented for a predetermined time. Fermentation can employ the fermentation conditions (time, temperature, humidity) of the medium-sized method of the usual method. Here, after fermentation during the floor time, the dough is divided and rounded, then the bench time is taken, and the final fermentation is performed after degassing and shaping.

(2-7) Baking process Next, the bread dough after the final fermentation is baked.
The breads produced according to the present invention can suppress gluten denaturation in the heated dough, and can uniformly promote the swelling, gelatinization, and low molecular weight of wheat starch. The specific volume of the breads obtained is increased, and both the crust and crumb are moist and soft, and the aging during storage can be suppressed. In addition, since the swelling, gelatinization, low molecular weight and hydration of starch in the heated dough are progressing uniformly, the feeling of stickiness, melting in the mouth, etc. is improved, due to maltose etc. produced in the heated dough Exhibits good sweetness and flavor. Moreover, since it becomes possible to create a stable heated dough having a constant quality, the stability of the quality of breads produced using the dough is improved. Furthermore, by mixing the warm dough, the pre-prepared medium seed, and the remaining ingredients such as flour and water, the bread dough after kneading is not excessively soft and constant even if the warm dough is used. This makes it possible to prepare a dough having suitable properties with little elasticity. As a result, this dough has the same mechanical resistance as ordinary medium-sized dough, and the resulting bread has a large specific volume, good waist, and comprehensively superior quality bread. Can be produced stably.

  Although the representative example of the bread making method using the warming dough has been described above, the use method of the warming dough, the effect appears more prominently when the warming dough is stored as it is. Furthermore, the bread dough which added flour and the other bread dough constituent material and mixed can also be utilized naturally. Whether the obtained warmed dough is stored as it is or whether it is stored for aging after mixing other ingredients into the warmed dough can be selected as necessary. For example, after adding the material to the warmed dough to make the dough after the main koji process in the straight koji method, it can be transferred to the aging preservation process. Moreover, it can also be made to transfer to an aging preservation | save process, after adding other materials to a heating dough and making it the dough after the main koji process in the medium seed method. Further, in the medium seed method, after adding other materials to the warmed dough to obtain a medium seed dough, the medium can be transferred to an aging preservation step.

Next, each example will be described. However, the present invention is not limited to the following examples.
[Example 1]
In this example, the method of the present invention is applied to the straight rice method (straight method) to produce mountain bread. Breadmaking experiments were conducted under the following conditions for warming dough preparation, low-temperature storage, main cake, fermentation, and baking process. In addition, the result of the bread-making experiment of the same conditions using the 2 types of hot water dough of the conventional method as a comparative example is also described.

Preparation conditions of two types of hot water dough for the warming dough and the conventional method as a comparative example Two types of hot water dough preparation methods for the heating dough and the conventional method of the comparative example were prepared as follows.
Warming dough 1: A stirrer was placed in a warmable container, 100 parts by weight of wheat flour heated to 59 ° C. ± 1 ° C. and 210 parts by weight of warm water were added to the container, and mixed uniformly using a stirrer. During mixing, the mixed solution is maintained at 59 ° C. ± 1 ° C. by heating. The container containing the prepared dough was sufficiently sealed so as not to cause moisture evaporation, and kept at 59 ° C. ± 1 ° C. for 2 hours to prepare a heated dough.
Hot water seed dough 1: 100 parts by weight of flour is put in a mixer bowl, 100 parts by weight of hot water heated to 98 ° C. is gradually added to the flour while being mixed, and mixed for 5 minutes to obtain a uniform hot water seed dough. Prepared.
Hot water seed dough 2: 100 parts by weight of flour is put into a mixer ball, and 100 parts by weight of warm water heated to 50 ° C. is gradually added to the flour while being mixed. A hot water dough was prepared by heating with water so that the dough temperature after kneading for 5 minutes was around 63 ° C.

2) Low-temperature storage conditions Low-temperature storage is performed by storing warmed dough 1 and two kinds of hot water doughs of the conventional method of comparative example (yufu dough 1 and hot water dough 2) in a refrigerator at 5 ° C. for 12 hours. It was.
3) Condition of preparation of the main body dough The warming dough 1 after low-temperature storage and the two types of hot water doughs of the conventional method of the comparative example (yu hot water dough 1, hot water dough 2), Optimal time mixing was performed using a small pin-type mixer. In the following examples and comparative examples, the same mixers were used.
Main dough mixing conditions / kneading temperature All the raw materials in Table 1 were put in a mixer bowl and mixed under the following conditions.
Mixing was performed at high speed until a little over the peak of electric energy, using changes in the electric energy of the pin mixer during mixing as an index.
Raising temperature: 27 ° C

4) Fermentation and baking conditions Then, fermentation and baking were performed under the following conditions to produce a mountain-shaped bread.
First fermentation time: 30 ° C., 60 minutes Splitting, rounding: hand-divided by 100 g of dough, rounded Bench time: 30 ° C., 15 minutes Molding: molding with molder Final fermentation: 38 ° C., humidity 85%, 60 minutes Firing: 200 ° C, 16 minutes

  In all examples of the invention, the formulation is given in parts by weight per 100 parts by weight of flour. Evaluation of bread making was performed by evaluation of dough state, appearance, internal phase, texture and flavor during bread making by five panelists, and specific volume by rapeseed replacement method. In addition, as evaluation of aging of bread after storage, for bread stored at 20 ° C. in a polyethylene bag, evaluation of texture and flavor (after 1 day) and hardness of crumb portion (after 1 day, 2 days) went. As for the hardness of the bread, the sliced bread was sliced into 2 cm, the center of the crumb of a total of 6 pieces of bread was cut into 3 cm × 3 cm, and the cut crumb was compressed to 1 cm at a speed of 1 mm / s. It was evaluated by the maximum stress at the time. Data are shown as average values.

From the results in Table 1, the bread-making property of the dough of the straight rice cake method using the heated dough of Example 1 (Test Example 1) is compared with the dough of Comparative Examples 1 and 2 using the same amount of hot water dough. The bread making property was very good, and the evaluation of the dough division, the state at the time of molding, the appearance of the bread, the internal phase, the texture and flavor was high, and the specific volume was large. In addition, in the evaluation of aging after storage, the bread of the present invention clearly has a good texture and flavor and maintains a sticky texture as compared with Comparative Examples 1 and 2, and it is apparently soft from the hardness data. It turned out that.
From the above results, it was clarified that the bread making method using the heated dough of the present invention can easily produce bread having quality higher than that of the conventional hot water type method without lowering the bread-making property of the dough. . In addition, the bread of the present invention was very slowly aged during storage, and it was found that the unique flavor and texture that are characteristic of the bread by the hot water method are maintained for a long time during storage.

[Example 2]
This example is an example of producing bread by applying the method of the present invention to the medium seed method. The bread making experiment was conducted under the following conditions for the following heated dough preparation, low-temperature storage, medium seed dough, main cake, fermentation, and baking process. In addition, the result of the bread-making experiment of the same conditions using the 2 types of hot water dough of the conventional method as a comparative example is also described.
Preparation conditions of two kinds of hot water dough of the conventional method as a warming dough and a comparative example About the warming dough and two kinds of hot water dough preparation methods of the conventional method of a comparative example, they were prepared in the same manner as in Example 1.
2) Low-temperature storage conditions Low-temperature storage was performed by storing the warmed dough and two kinds of hot water dough of the conventional method of the comparative example in a refrigerator at 5 ° C. for 24 hours.

3) Medium seed dough preparation conditions The medium seed dough was prepared under the conditions shown below with the formulation shown in Table 2.
Medium dough mixing conditions, soot temperature, medium dough fermentation conditions 2 minutes at low speed using a pin mixer Soup temperature 24 ° C
Medium seed fermentation 27 ℃, 4 hours

4) Conditions for preparing the main body dough Medium-sized dough shown in Table 2, high-temperature warmed dough after aging storage, two kinds of hot water dough of comparative examples, and other raw materials, based on conventional methods The main body dough was prepared under the conditions shown.
Mixing conditions of the main body and the upper temperature Mixing was performed at high speed until the peak of the electric energy passed a little using the change in the electric energy of the pin mixer during mixing as an index.
Raised temperature 27 ℃

5) Fermentation and baking conditions Then, fermentation and baking were carried out in the usual manner under the following conditions to produce mountain-shaped bread.
Floor time: 30 ° C., 20 minutes division, rounding: hand-divided by 100 g of dough and rounded.
Bench time: 30 ° C, 15 minutes Molding: Molding with molder Final fermentation: 38 ° C, humidity 85%, 60 minutes Firing: 200 ° C, 16 minutes

Evaluation of bread making was performed in the same manner as in Example 1. From the results shown in Table 2, Comparative Examples 3 and 4 using the same amount of hot water dough also in the bread-making properties of the dough using the heated dough of Example 2 (Test Example 2) manufactured by the medium seed method. The bread-making property was very good compared to the dough, and the evaluation of the division of the dough, the state at the time of molding, the appearance of the bread, the internal phase, the texture and the flavor was high, and the specific volume was large. In addition, in the evaluation of aging after storage, the bread of the present invention clearly has a good texture and flavor and maintains a sticky texture as compared with Comparative Examples 3 and 4, and it is apparently soft from the hardness data. It turned out that.
From the above results, it is possible to easily produce a bread having quality higher than that of the conventional hot water seed method without lowering the bread-making property of the dough by the medium-type bread making method using the heated dough of the present invention. Became clear. In addition, the bread of the present invention was very slowly aged during storage, and it was found that the unique flavor and texture that are characteristic of the bread by the hot water method are maintained for a long time during storage. The middle seed method is the mainstream bread making method in large-scale bread factories in the current Japanese bread industry, and is also the main method in bread making by the hot water seed method. Under such circumstances, the bread making method using the heated dough according to the present invention by the medium seed method can easily produce bread having a quality higher than that of the bread by the conventional hot water seed method. In particular, it has been clarified that a large amount of bread having the characteristics of a high-quality hot water seed method can be produced, and the contribution of the bread-making method of the present invention to the bread-making industry can be expected to be great.

[Example 3]
In this example, a butter roll was produced by applying the method of the present invention to a no-time method. Breadmaking experiments were conducted under the following conditions for warming dough preparation, low-temperature storage, main cake, fermentation, and baking process. In addition, the result of the bread-making experiment of the same conditions using the 2 types of hot water dough of the conventional method as a comparative example is also described.

1) Warm dough, two hot water dough preparation conditions of the conventional method as a comparative example The two hot water dough preparation methods of the warm dough and the conventional method of the comparative example were prepared as follows.
Warming dough 2: A stirrer was placed in a heatable container, 100 parts by weight of wheat flour heated to 60 ° C. ± 1 ° C. and 300 parts by weight of warm water were added to the container, and mixed uniformly using a stirrer. During mixing, the mixed solution is kept at 60 ° C. ± 1 ° C. by heating. The container containing the prepared dough was sufficiently sealed so as not to cause moisture evaporation, and kept at 60 ° C. ± 1 ° C. for 1 hour to prepare a heated dough.
Hot water seed dough 3: 100 parts by weight of flour is put into a mixer bowl, 100 parts by weight of hot water heated to 95 ° C. is gradually added to the flour while kneading, and mixed for 7 minutes to obtain a uniform hot water seed dough. Prepared.
Hot water seed dough 4: 100 parts by weight of flour is put into a mixer ball, and 100 parts by weight of warm water heated to 60 ° C. is gradually added to the flour while being mixed. A hot water dough was prepared by heating with water so that the dough temperature after mixing for 7 minutes was around 65 ° C.

2) Low-temperature storage conditions For low-temperature storage, both the warming dough 2 and the two types of hot water dough (the hot water dough 3 and the hot water dough 4) of the conventional method of the comparative example are stored for 36 hours in a refrigerator at 5 ° C. It went by.
3) Preparation conditions of the main body dough The warming dough 2 after low-temperature storage and the two types of hot water dough of the conventional method of comparative example (the hot water dough 3 and the hot water dough 4) are as follows. A homemade dough was prepared under mixing conditions. In this example, a small pin-type mixer was used as the mixer, and the mixing time was determined from the change in the power amount of the mixer during dough mixing.
Dough mixing conditions / kneading temperature All the raw materials shown in Table 3 were put into a mixer, and mixing was performed until about 10 seconds after the peak time of electric power during mixing.
Raising temperature: 27 ° C

4) Fermentation and baking conditions Next, the butter roll was manufactured by fermentation and baking under the following conditions.
Dividing and rounding: immediately after mixing, 40 g of dough is hand-divided and rolled. Bench time: 30 ° C, 20 minutes Molding: Hand-molded into butter roll shape Final fermentation: 38 ° C, humidity 85%, 50 minutes Firing: 200 ° C , 12 minutes

Evaluation of bread making was carried out based on the evaluation of dough state, appearance, internal phase, texture and flavor at the time of bread making by five panelists and the apparent bread volume. In addition, as an evaluation of bread aging after storage, the texture, flavor and hardness of the bread stored in a polyethylene bag at 20 ° C. for 2 days were evaluated. The hardness was evaluated by the maximum stress when a circular plunger having a diameter of 5 mm was stabbed into the upper mountain portion of the butter roll at a speed of 1 mm / s. The average value of the measurement results of three breads was used as data.
From the results of Table 3, even in a rich blended bread like the butter roll of this example, the bread-making property of the dough using the heated dough of Example 3 (Test Example 3) is the same amount of hot water. Large bread that shows very good bread-making properties as compared with the doughs of Comparative Examples 5 and 6 using dough, and has high evaluation of dough division, molding state, bread appearance, internal phase, texture and flavor. Volume was indicated. In addition, in the evaluation of aging after storage, the bread of the present invention clearly has a good texture and flavor compared to Comparative Examples 5 and 6 and maintains a moist texture, aging during storage is slow and soft, It was found that the sticky texture was maintained.

From the above results, the bread making method using the heated dough of the present invention can be applied to a rich blended bread such as butter roll, and a bread having a quality higher than that of the butter roll according to the conventional hot water seed method can be obtained. It became clear that it can be easily produced without reducing the bread-making property of the dough. In addition, it was found that the butter roll of the present invention was very slowly aged during storage, and the unique flavor and texture that are characteristic of bread by the hot water method were maintained for a long time during storage.

[Example 4]
In this example, the method of the present invention was applied to a straight rice bran method (straight method) using slightly low amylose domestic flour as wheat flour, and this was an example of producing a mountain-shaped bread. Breadmaking experiments were conducted under the following conditions for warming dough preparation, low-temperature storage, main cake, fermentation, and baking process. In addition, the result of the bread making experiment of the same conditions using the 3 types of hot water dough of the conventional method as a comparative example is also described.

1) Preparation conditions for warming dough, 3 types of hot water dough for the conventional method as a comparative example. Preparation methods for 2 types of hot water dough and 3 types of hot water for the conventional method of the comparative example are prepared as follows. did.
Warming dough 3: Put a stirrer in a heatable container, add 100 parts by weight of wheat varieties Kihonami flour (Kitahonami flour) heated to 59 ° C ± 1 ° C and 250 parts by weight of hot water, Used to mix evenly. During mixing, the mixed solution is maintained at 59 ° C. ± 1 ° C. by heating. The container containing the prepared dough was sufficiently sealed so as not to cause moisture evaporation, and kept at 59 ° C. ± 1 ° C. for 1 hour to prepare a heated dough.
Warming dough 4: A warming dough was prepared under the same conditions as for warming dough 3, except that the flour from wheat variety Yumechi (yumechi to flour) was used as the flour.
Hot water seed dough 5: prepared in the same manner as hot water seed dough 3 except that Kitahonami flour was used.
Hot water seed dough 6: prepared in the same manner as hot water seed dough 3 except that wheat flour was used from yumechi.
Hot water seed dough 7: prepared in the same manner as hot water seed dough 4 except that Kitahonami flour was used.

2) Low-temperature storage conditions Low-temperature storage consists of two types of warming dough (warming dough 3 and warming dough 4), and three types of hot water dough (the hot water dough 5, hot water dough 6, hot water) of the conventional method of the comparative example. The seed dough 7) was stored in a refrigerator at 5 ° C. for 12 hours.
3) Conditions for preparation of the main body dough 2 types of warming dough after aging and storage (warming dough 3 and warming dough 4), 3 types of hot water dough of the conventional method of comparative example (yuyu dough 5 and hot water dough 6) Using the hot water seed dough 7), a main body dough was prepared with the composition shown in Table 4 under the following mixing conditions.
Main dough mixing conditions / kneading temperature All the raw materials shown in Table 4 were put into a mixer ball, and mixing was performed at high speed until about 10 seconds after the peak time of electric power during mixing.
Raising temperature: 27 ° C

4) Fermentation and baking conditions Then, fermentation and baking were performed under the following conditions to produce a mountain-shaped bread.
First fermentation time: 30 ° C, 80 minutes (punch in 50 minutes)
Dividing and rounding: Hand-divided by 100 g of dough and rounded.
Bench time: 30 ° C, 15 minutes Molding: Molding with molder Final fermentation: 38 ° C, humidity 85%, 60 minutes Firing: 200 ° C, 16 minutes

  Evaluation of bread making was performed in the same manner as in Example 1. From the results of Table 4, 30% based on the flour of Example 4 (Test Examples 4 and 5) produced by a straight method using domestically low-amylose flour blended flour (Kitahonami Flour, Yumechikara Flour) as the flour. The bread-making property of the dough using a large amount of heated dough shows very good bread-making properties as compared to the doughs of Comparative Examples 7, 8, and 9 using the same amount of hot water dough of the conventional method. The evaluation of the division, the state at the time of molding, the appearance of bread, the inner phase, the texture and flavor was high, and the specific volume was large. In addition, in the method using the heated dough of the present invention, the characteristics of slightly low amylose domestic wheat flour had a good effect on the bread quality and exhibited a better texture and flavor. Even in evaluation of aging after storage, the bread of the present invention clearly has a good texture and flavor compared to Comparative Examples 7, 8, and 9 and sufficiently maintains the mochi-mochi texture. It was found that the characteristics of domestic flour, which is soft and slightly low amylose, are well demonstrated, and the progress of aging of bread during storage is greatly suppressed.

  From the above results, by applying the bread-making method using the heated dough of the present invention to slightly low amylose domestic flour, bread of quality higher than the bread by the conventional hot water seed method decreases the bread-making properties of the dough It has become clear that it can be easily manufactured without the need for In addition, the bread of this test example is further improved by the synergistic effect of the warm dough of the present invention and the effect of domestic wheat flour with a slightly low amylose, and the unique flavor and texture that are characteristic of the bread by the hot water method are further improved. It has been found that the properties are maintained for a long time during storage.

At present, excellent bread wheat varieties with high bread suitability are cultivated one after another in Japan, and their spread is steadily progressing, and the production volume of domestic bread wheat has been increasing rapidly in recent years. Most of these cultivars are wheat varieties lacking the Wx-B1 protein and having a slightly low amylose content. As a result of this example, when bread was produced by the technique of the present invention using these flours, the good characteristics of these varieties were further extracted, and bread far superior to bread by the conventional hot water type method was obtained. The technology of the present invention can be expected to make a great contribution to the growing demand for domestic bread wheat that will be produced in the future.

The following results were found from the above experimental results.
Both the crust and crumb of the bread obtained by the method of the present invention show moist softness, aging of the bread during storage is extremely suppressed, and softness and moistness are maintained for a long time. In addition, both crust and crumb have good crispness and melting in the mouth, and the amount of maltose derived from gelatinized wheat flour starch increases, thereby improving sweetness and aroma and increasing sugar content of the heated dough. In addition, it becomes possible to easily prepare a uniform and stable heated dough at all times, and an improvement in the stability of the quality of breads produced using this can be expected.

  By using the heated dough of the present invention, it becomes possible to improve the bread-making properties (handling, specific volume of bread, etc.) of bread dough, compared to the manufacture of bread using conventional hot water types, It is possible to provide a method for producing breads that can produce a bread unique to a hot water type production method that has a sticky texture and has a slow aging over time and has a slightly sweet taste. Further, in the present invention, a sufficient amount of warm water is used for the wheat flour to swell and gelatinize the starch in the wheat flour. Therefore, in the heated dough of the present invention, a larger amount of water is starch than the conventional hot water type. Therefore, it is possible to easily and stably produce a high-quality bread having superior characteristics over the conventional hot water type bread.

  In addition, the bread making method using the heated dough of the present invention has a very good bread making property compared to the conventional hot water type method, and the breads obtained are the appearance of the bread compared to the conventional hot water type bread, High evaluation of internal phase, texture and flavor, and large specific volume. For this reason, it is possible to easily produce a bread (having a unique flavor and a sticky texture, etc.) having the characteristics of a hot water type bread at a very low cost. In addition, the bread of the present invention has a very slow aging process, does not become hard after storage at room temperature, and has a good texture close to that of a moist product immediately after manufacture, thus providing consumers with a fresher bread. It becomes possible to do. Furthermore, by producing the bread of the present invention with a slightly low amylose domestic wheat flour, it is possible to provide hot-bread bread with much better quality than when using a conventional foreign wheat flour (commercial wheat flour). become. Thereby, a great contribution can be expected to increase demand for bread using domestic wheat and stable production of bread with good quality.

Claims (11)

  At least a portion of the flour in the total amount of flour is heated to 55-65 ° C., and 201-1000 parts by weight of warm water is mixed with 100 parts by weight of the warmed flour. It comprises a heated dough preparation step for keeping warm dough at 65 ° C. for 30 minutes to 5 hours and a bread dough preparation step for preparing bread dough using the prepared warm dough, To make bread dough.   The method for producing bread dough according to claim 1, wherein flour heated to 57 to 62 ° C is used as the warmed flour, and the heat retaining temperature is set to 57 to 62 ° C.   The method for producing bread dough according to claim 1, wherein wheat flour heated to 58-61 ° C is used as the warmed wheat flour, and the heat retention temperature is 58-61 ° C.   The method for producing bread dough according to any one of claims 1 to 3, wherein the heat retention time is 40 minutes to 2 hours.   The method for producing bread dough according to any one of claims 1 to 4, wherein the amount of flour used in the warming dough preparation step is 5 to 50% by weight of the total amount of flour.   The method for producing bread dough according to any one of claims 1 to 4, wherein the amount of flour used in the warming dough preparation step is 10 to 30% by weight of the total amount of flour.   The method for producing bread dough according to any one of claims 1 to 6, wherein the warm water is added in an amount of 250 to 500 parts by weight with respect to 100 parts by weight of the warmed flour.   The bread dough production method according to any one of claims 1 to 7, wherein the bread dough manufacturing method includes a low temperature storage step of storing the warm dough at a low temperature after the warm dough preparation step. Production method.   The method for producing bread dough according to claim 8, wherein the low-temperature storage step stores the warmed dough at -3 to 20 ° C for 2 to 72 hours.   10. The production of bread dough according to any one of claims 1 to 9, wherein the flour used in the method for producing bread dough is prepared from wheat varieties / lines lacking Wx-B1 protein. Method.   A method for producing bread, wherein bread is produced using the bread dough produced by the method for producing bread dough according to any one of claims 1 to 10.