JP6807187B2 - How to make bread dough including hot water dough and medium dough - Google Patents

Description

The present invention relates to a method for producing a bread dough in which a hot water roux dough and a medium dough are separately prepared and a bread dough containing these is prepared in the main kneading step.

The bread making method is roughly divided into a straight method (also called a direct kneading method) and a medium-sized method. The straight method is a method in which all bread-making raw materials such as wheat flour, water, sugar, fats and oils, salt, and yeast are kneaded and fermented at once, and has the advantage of obtaining bread with good flavor. On the other hand, it is well known that the fermentation temperature and time must be strictly controlled, and the dough has drawbacks such as inferior mechanical resistance and is not suitable for mass production.

The medium-sized method is a method in which a part of the raw materials for bread making is kneaded and fermented, and then the remaining raw materials are added and the main kneading is performed. The inner layer of the finished bread is finely textured, and a soft and slow-aging bread can be produced. On the other hand, bread making requires a long time, and the medium-sized bread making method, which is usually fermented in 2 to 4 hours, has a drawback that the flavor is inferior to that of the straight method.

In recent years, a bread-making method has been devised that improves the drawbacks of the medium-sized method and makes the best use of its advantages. Common to these methods is to supplement the flavor by keeping the middle varieties at relatively low temperatures for extended periods of time. However, in the low-temperature medium-seed method, the dough itself becomes a heat insulating material due to the expansion of the bread dough due to the carbon dioxide gas generated by the fermentation of yeast, and it becomes difficult for heat to be conducted between the outside and the center of the dough. As the amount increases, the temperature difference between the outside and the center increases, and there is a problem that the fermentation state becomes non-uniform.

Therefore, by controlling the kneading temperature of the middle-class and the temperature history of the middle-class, it is possible to suppress the occurrence of a temperature difference between the outside and the center of the middle-class even in mass production on a factory scale, so that the baked bread products can be produced. As a medium-sized bread making method that improves volume, flavor, and texture, flour, yeast, water, and other bread-making ingredients are mixed and kneaded at 15 to 24 ° C. A method for continuously producing medium-sized fermented and aged breads has been proposed in which the temperature is raised by leaving the bread at 13 to 28 ° C. for 5 to 15 hours and then performing the main kneading (Patent Document 1).

As a further improved method, a medium seed method in which fermentation of medium seeds is performed at a low temperature and far-infrared firing are combined, and after kneading to a medium seed temperature of 16 to 20 ° C, an environment of 6 to 15 ° C. The flavor, hardness, elasticity, and cohesiveness are improved and the content of volatile components is low by the medium seed preparation step and the far-infrared firing step in which the medium seeds are fermented within a temperature range of 10 to 15 hours. A medium-sized continuous bread-making method for producing breads (Patent Document 2) has been proposed.

On the other hand, the method of adding hot water to flour and kneading it to prepare an intermediate dough is known as the hot water roux method, and bread with a chewy texture can be obtained. However, the hot water roux method provides gluten in the flour. Is modified with hot water, so the bread is liable to collapse after baking. Therefore, in order to obtain a good baking condition, the water roux dough should be stored at a temperature of -5 to 15 ° C. for 15 hours or more and 72 hours or less (Patent Document 3), or the remaining wheat flour should be used separately from the water roux. A method of producing dough and kneading hot water roux and intermediate dough to produce bread dough (Patent Document 4) has been proposed.

Japanese Unexamined Patent Publication No. 11-196758 Japanese Unexamined Patent Publication No. 2013-138663 Japanese Patent No. 3167692 Japanese Patent No. 4158090

According to the present invention, in a bread making method using a low-temperature long-term medium-seed fermentation method and a hot water roux method, bread having good hardness, elasticity, cohesiveness, and texture without using far-infrared baking as a baking step. The subject is to provide a method of manufacturing a product.

In addition, in order to maintain the quality of bread products by the medium seed method, which keeps the medium seeds at a relatively low temperature for a long time, the problem that the conventional production time is as long as 15 to 35 hours is solved, and the finished bread is further produced. We also aim to improve the quality of products, and the challenge is to provide bread making technology that is suitable for mass production on a factory scale, has good hardness, elasticity, cohesiveness, and texture, but shortens the manufacturing time. And.

In the method for producing bread dough of the present invention, two types of intermediate dough, hot water roux dough and medium dough, are prepared, and both doughs are stored at a temperature of 5 to 20 ° C. for 6 to 14 hours. , The preservation of the hot water roux dough and the fermentation of the medium dough can be performed within the same time, which not only shortens the production time, but also both the hot water roux method and the medium seed method that keeps the medium seed at a relatively low temperature for a long time. It makes it possible to produce bread products that maintain the advantages of the manufacturing method, and is also suitable for mass production on a factory scale.

By adding the remaining wheat flour to the stored hot water dough and medium dough and kneading them in the main kneading process to make bread dough, the medium method and far-infrared baking are combined to ferment the medium at low temperature. It is possible to produce a bread product having better hardness, elasticity, cohesiveness and texture than the bread product produced by the method (Patent Document 2). Further, if far-infrared baking is used in the baking step, bread products having further improved characteristics and texture can be produced.

The present invention comprises the following technical matters.
In the method of manufacturing bread dough on a factory scale
Intermediate dough A, which was cooled to 20 ° C or lower after adding hot water and kneading using a part of the flour required for the final bread dough,
Intermediate dough B, which is kneaded by a normal medium-sized manufacturing method using a part of the flour required for the final bread dough,
A storage process that stores 10 to 14 hours each, and
A bread dough making process in which the remaining wheat flour necessary for the final bread dough is added to the intermediate doughs A and B after storage and kneaded in the main kneading process.
Including the bread dough fermentation process, which finally ferments the bread dough,
In the storage step, the intermediate dough A is stored at a temperature of 8 to 12 ° C. for 10 to 14 hours, and the intermediate dough B is stored at a temperature of 6 to 12 ° C. for 5 to 6 hours, which is higher than 11 to 15 ° C. By storing at a temperature of 5 to 8 hours for a total of 10 to 14 hours, the intermediate dough A and the intermediate dough B are stored within the same time of 10 to 14 hours, and the intermediate doughs A and B after storage are combined. method for producing a bread dough, characterized by a state that can be used simultaneously in the previous SL dough preparing step a.
(2) Intermediate dough A is obtained by adding 90 to 200% (excluding 90 to 150%) of hot water to 10 to 20% of the flour required for the final bread dough and kneading the intermediate dough. B is made by adding auxiliary ingredients such as water and yeast to 50 to 60% of the flour required for the final bread dough and kneading it, and the remaining flour added in the main kneading process is the flour required for the final bread dough. The method for producing bread dough according to (1) above, which is 20 to 40%.
(3) yeast, added in portions with the sponge method knead present and kneading of the intermediate fabric B by, and used in different Louis paste fermenting power, the dough according to the above (1) or (2) preparation Method.
(4) A method for producing a bread product, which comprises a step of baking the bread dough produced by the production method according to any one of (1) or (3) above with far infrared rays after the final fermentation.

According to the present invention, it is a method suitable for mass production on a factory scale while maintaining the advantages of the hot water roux method and the medium seed method in which the medium seed is kept at a relatively low temperature for a long time, and as a result, far infrared firing is performed. It is possible to provide bread products that have better hardness, elasticity, cohesiveness, and texture than bread baked with far infrared rays without using, and if far infrared baking is further performed, it has never been seen before. It enables the production of bread products having excellent characteristics and texture.

The difference in the “hardness” of the bread product over time is shown depending on whether or not the bread seed dough is mixed with the hot water roux dough stored for 12 hours and the medium seed fermentation time is 12 hours, and whether or not the bread is baked with far infrared rays. (In the figure below, "12hr normal" indicates that the conventional medium-seed fermentation time is 12 hours and the firing is a normal oven firing, and "12hr far-infrared" indicates conventional medium-seed fermentation. The time is 12 hours, indicating that the baking is in a far-infrared oven, and the "12hr ordinary new method" is a mixed dough with a water roux dough that has been stored for 12 hours with a medium-seed fermentation time of 12 hours. The baking is performed in a normal oven, and "12hr new method far-infrared" is a mixed dough with a hot water roux dough that has been stored for 12 hours with a medium-seed fermentation time of 12 hours. It means that the firing is in a far-infrared oven.) The difference in the “elasticity” of the bread product over time is shown depending on whether or not the bread seed dough is mixed with the hot water roux dough stored for 12 hours and the medium seed fermentation time is 12 hours, and whether or not the bread is baked with far infrared rays. The difference in "cohesiveness" of bread products is shown depending on the presence or absence of mixing with the hot water roux dough stored for 12 hours and the presence or absence of far-infrared baking when the medium-seed fermentation time is 12 hours.

In the present invention, two kinds of intermediate doughs, a medium seed dough and a hot water roux dough, are prepared by using the middle seed method and the hot water roux method in which the middle seeds are fermented at a low temperature. A storage step of storing at a temperature of 5 ° C. or higher and 20 ° C. or lower for 6 hours or more and 14 hours or less is provided, and the two intermediate doughs A. It is characterized in that B is mixed and kneaded in the main kneading step to prepare a bread dough. By including these steps, hardness, elasticity, and cohesiveness are improved as compared with the method of combining the medium seed preparation step by low-temperature long-term fermentation and the far-infrared firing step without performing far-infrared firing. It is possible to produce fermented bread products, and if far-infrared baking is performed, it is possible to provide bread products of unprecedented quality.
The bread produced by the method for producing bread dough of the present invention includes all breads using yeast such as French bread, bread, sweet bread, Danish pastry, Chinese manju, steamed bread, and yeast donuts.
Hereinafter, each step will be described in detail.

[Preparation of intermediate dough A by water roux method]
Add hot water to some of the flour required for the final bread dough and knead. In the water roux method, wheat flour absorbs water and is heated, and a part of the flour starch is partially pregelatinized. Bread products manufactured using water roux have moist softness and wheat flour. The natural sweetness and aroma of the derived maltose is imparted. If too much flour is used in the water roux dough, the proportion of wheat gluten that undergoes heat denaturation will increase, and the bread dough will become too soft and sticky, making it difficult to obtain a good baked state. The amount is preferably 10 to 30% of the flour required for the final bread dough (“%” in the present specification means all “% by weight”), more preferably 10 to 20%.

Hot water is water having a temperature of 70 ° C. or higher, and if the temperature of the hot water is low, the gelatinization of wheat flour starch and the production of maltose after kneading become insufficient, and it is difficult to obtain the effect as a water roux. Therefore, hot water at 80 to 100 ° C. is preferable. The amount of hot water to be added is 90 to 200 parts by weight with respect to 100 parts by weight of wheat flour, and salt, sugar, skim milk powder, rice flour, etc. can be added to the wheat flour when hot water is added, thereby making bread dough. Can be tightened.

The temperature (kneading temperature) adjusted as the dough temperature at the time of kneading when preparing the water roux is preferably 55 to 70 ° C, more preferably 60 to 65 ° C. If the kneading temperature is low, the pregelatinization of wheat flour starch and the production of maltose after kneading become insufficient, and if the kneading temperature is high, heat denaturation of wheat gluten may proceed excessively. The water roux dough can be rapidly cooled to 20 ° C. or lower after preparation to obtain the intermediate dough A, whereby the effect of suppressing gluten degeneration can be enhanced. After cooling, if necessary, an auxiliary raw material containing yeast may be added and kneaded to obtain the intermediate dough A.

[Preparation of intermediate dough B by the medium seed method]
Separately from the water roux dough, some of the flour required for the final bread dough is added with auxiliary ingredients such as water and yeast and kneaded. The amount of flour used is preferably 50-60% of the flour required for the final bread dough. The yeast is preferably added separately into a medium seed and a main kneading, and yeast having a weak fermenting power is added to the middle seed and yeast having a strong fermenting power is added to the main kneading. It is preferable to use a medium-seed dough that has extremely mild fermenting power and is highly durable, and is suitable for a long-term fermentation method (low-fermenting power, long-term medium-seed yeast). It is known that increasing the amount of yeast can increase the number of yeasts to grow up to a certain amount, and there is a close relationship between the number and the volume of bread. By appropriately increasing the amount of yeast input to the middle seeds as compared with the conventional low-temperature long-term fermentation method, sufficient fermentation can be obtained even if the fermentation time of the middle seeds is relatively short.

As the auxiliary raw material other than yeast, one or more selected from yeast food, sugars, salt, fats and oils, dairy products, emulsifiers, dough improvers and the like can be used in appropriate amounts. As for the kneading of raw materials, the kneading temperature is in the range of 15 to 24 ° C as in the usual medium-sized manufacturing method, and after low-speed stirring, the dough enters the drainage, and the water is completely dispersed and absorbed in the flour to make one lumpy dough. To prepare the intermediate dough B.

[Preservation process]
Intermediate dough A cooled to 20 ° C. or lower is stored at a temperature of 5 to 20 ° C. for 6 to 14 hours. Preferably, it is stored at a temperature of 8 to 12 ° C. for 10 to 14 hours. By storing the intermediate dough A prepared by adding hot water at this storage temperature and storage time, it becomes a bread dough that has the characteristics of the water roux but contains sufficient bound water, and is in a good hydration and aging state. Since it is obtained, a relatively small amount of this intermediate dough A can be kneaded with the intermediate dough B and wheat flour in the main kneading step to impart a good hydrated state and aged state to the entire bread dough before baking.

The intermediate dough B is stored at a temperature of 5 to 20 ° C. for 6 to 14 hours for medium seed fermentation. It is preferably stored at a temperature of 6 to 15 ° C. for 10 to 14 hours, more preferably a temperature of 6 to 12 ° C. for 5 to 6 hours, and then a higher temperature of 11 to 15 ° C. for 5 to 8 hours, for a total of 10 to 10 Store for 14 hours. The dough temperature is raised by raising the environmental temperature as compared with the conventional low-temperature long-term medium-seed fermentation, and the medium-seed fermentation temperature is set to 5 so that sufficient fermentation can be obtained even if the fermentation time of the medium-type is relatively short. The temperature is ~ 20 ° C. and the fermentation time is 6 to 14 hours. The degree of aging of the middle seeds can be confirmed by the pH of the dough and the gas generation curve due to yeast. When the dough is aged younger, the pH tends to be higher and the titratable acidity tends to be lower. In addition, the dough before the gas generation curve reaches the plateau (peaks) is in an immature state due to insufficient fermentation, reaches the highest point of aging after a certain period of time, and fermentation occurs after a certain period of time. It becomes an overripe state that has advanced too much.

[Bread dough making process by the main kneading process]
The remaining amount of flour or the like is added to the intermediate doughs A and B after the predetermined storage and kneaded.
The amount of flour used is preferably 20-40% of the flour required for the final bread dough. In addition to wheat flour, water and yeast are added, and one or more selected from yeast food, sugars, salt, fats and oils, dairy products, emulsifiers, dough improvers and the like can be used in appropriate amounts. As the yeast, it is preferable to use yeast for general-purpose and ultra-high sugar dough, which has strong fermentative power in the main kneading step and has excellent sugar resistance suitable for blending low sugar to high sugar. Since the yeast in this kneading process has a low invertase activity that decomposes sugar, it also has a characteristic that the baking bread is lightly colored. The kneading is carried out under normal conditions (mixing conditions, kneading temperature, etc.) until the optimum state of the dough is obtained.

[Bread dough fermentation process]
The prepared bread dough is fermented for a predetermined time. Fermentation is carried out under normal conditions (temperature, humidity, time, etc.), after fermentation at floor time, it is divided and rounded, then bench time is taken, degassing, shaping, and then flatulence.

[Baking process]
The bread dough after fermentation is baked to produce bread products. The bread products of the present invention include bread, French bread, sweet bread, Danish pastry, and other breads produced by baking, but the present invention is most suitable for producing breads.

The baking may be performed in a normal oven, but a far-infrared baking technique used for baking foods such as breads and baked goods that are cooked with a baking process can be used. Baking devices for foods are classified into devices that bake objects such as molded dough while transporting them on a conveyor, and fixed vertical kilns called stone-baking pots. It is also well known to use infrared rays.
For example, as a continuous firing device that fires while being conveyed by a conveyor, a furnace wall that is long along the transfer path and surrounds a tunnel-shaped conveyor is formed. Such a firing device is called a gas convection tunnel oven, and a continuously moving hearth is installed, which enables far-infrared heating having different properties in the firing process of the product. For the far-infrared radiation panel, special stones and ceramics are used, and far-infrared rays are radiated by heating these.
In addition, the firing effect of far infrared rays can be maximized by injecting heated steam at the entrance zone of the firing process using far infrared rays. The steam atmosphere can be created by injecting heated steam or dropping water into the furnace.

Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited to these examples.

This is an example of producing bread by the method of the present invention. The manufacturing step and storage step of the intermediate dough A, the manufacturing step and storage step of the intermediate dough B, the main kneading step, the fermentation step, and the baking step were carried out as follows.

[Manufacturing process of intermediate fabric A]
Dough blend 1000g of flour (10% of the weight of flour required to make the final bread dough)
Salt 10g
Hot water (98 ℃) 1200g
Mixing low speed 5 minutes Kneading temperature 60 ℃
The obtained intermediate dough A was rapidly cooled.
[Preservation process]
It was stored in a cold storage at 10 ° C. for 12 hours.

[Manufacturing process of intermediate dough B]
Dough blended flour 6000 g
Yeast 81g
Water 3400 g
Mixing low speed 3 minutes, medium speed 2 minutes Kneading temperature 21 ℃
[Preservation process]
Seed fermentation was carried out at 14 ° C. for 12 hours.

[Main kneading process]
The following raw materials were added to the intermediate dough A and the intermediate dough B and kneaded.
Dough blended flour 3000 g
East 150 g
600 g of sugar
Salt 190 g
Oil 500 g
2000 g of water
Intermediate dough A Total amount Intermediate dough B Total amount Mixing Low speed 3 minutes, Medium speed 6 minutes, Low speed 3 minutes, Medium speed 3 minutes Kneading temperature 27 ℃

[Fermentation process]
Fermented under the following conditions.
Floor time 15 minutes Bench time 20 minutes Hoiro 57 minutes

[Baking process]
Bread was produced by baking under the following conditions.
Baking Top heat temperature 200 ℃, Bottom heat temperature 200 ℃, 37 minutes
Baking was carried out in a normal gas oven.

The process from the manufacturing process to the fermentation process of the intermediate dough A is the same as in Example 1.
In Example 2, firing was performed in a far-infrared gas oven.
Baking Top heat temperature 200 ° C, bottom heat temperature 200 ° C, 37 minutes [Comparative Example 1]

Bread was produced by a conventional method. The manufacturing step, the preservation step, the main kneading step, the fermentation, and the baking step of the intermediate dough B (medium seed) were carried out as follows.

[Medium-sized manufacturing process]
Dough blended flour 7000 g
East 94g
4000 g of water
Mixing low speed 3 minutes, medium speed 2 minutes Kneading temperature 21 ℃
[Preservation process]
Seed fermentation was carried out at 14 ° C. for 12 hours.

[Main kneading process]
The following raw materials were added to the medium seeds and kneaded.
Dough blended flour 3000 g
East 150 g
600 g of sugar
200 g of salt
Oil 500 g
2000 g of water
Medium-sized whole mixture Low speed 3 minutes, medium speed 6 minutes, low speed 3 minutes, medium speed 3 minutes Kneading temperature 27 ℃

[Fermentation and firing process]
Bread was produced by fermentation and baking under the following conditions.
Floor time 15 minutes Bench time 20 minutes Hoiro 57 minutes Baking Top heat temperature 200 ℃, Bottom heat temperature 200 ℃, 37 minutes
It was fired in a normal gas oven.
[Comparative Example 2]

Bread was produced by a conventional method. The manufacturing step, the preservation step, the main kneading step, the fermentation, and the baking step of the intermediate dough B (medium seed) were carried out as follows.

[Medium-sized manufacturing process]
Dough blended flour 7000 g
East 100g
4000 g of water
Mixing low speed 3 minutes, medium speed 2 minutes Kneading temperature 21 ℃
[Preservation process]
Seed fermentation was carried out at 14 ° C. for 12 hours.

[Main kneading process]
The following raw materials were added to the medium seeds and kneaded.
Dough blended flour 3000 g
East 150 g
600 g of sugar
200 g of salt
Oil 500 g
2000 g of water
Medium-sized whole mixture Low speed 3 minutes, medium speed 6 minutes, low speed 3 minutes, medium speed 3 minutes Kneading temperature 27 ℃

[Fermentation and firing process]
Bread was produced by fermentation and baking under the following conditions.
Floor time 15 minutes Bench time 20 minutes Hoiro 57 minutes Baking Top heat temperature 200 ℃, Bottom heat temperature 200 ℃, 37 minutes
It was fired in a far infrared gas oven.

In Example 1, the middle seed fermentation time is 12 hours, the dough is mixed with the hot water roux dough stored for 12 hours in the main kneading step, and the baking is the usual baking, which is hereinafter referred to as "12hr ordinary new method".
In Example 2, the middle seed fermentation time is 12 hours, the dough is mixed with the hot water roux dough stored for 12 hours in the main kneading step, and the baking is far infrared baking, which is hereinafter referred to as "12hr new method far red".
In Comparative Example 1, the medium seed fermentation time is 12 hours and the firing is normal firing, hereinafter referred to as "12 hr normal", and in Comparative Example 2, the medium seed fermentation time is 12 hours and the firing is far. It is infrared-fired and is hereinafter referred to as "12 hr far-infrared".

The results of measuring the changes in hardness, elasticity and cohesiveness of the obtained bread over time are shown in FIGS. 1, 2 and 3. The numerical value following "D +" indicates the number of days elapsed after manufacturing. For example, "D + 1" indicates that one day has passed since the production.

[Measurement condition]
Equipment used for measurement: EZtest EZ-SX 500N (manufactured by SHIMADZU), plunger used: diameter 40 mm, cylinder type, plunger speed: 1 mm / s, measurement method: 50% compression x 2 cycles, sample: bread (Cam's) Measure the central part of the manufactured product crumb.

[Measurement items and measurement results]
Hardness: The maximum value of the force applied to the plunger in the first cycle, and represents the hardness of the bread itself.
Elasticity: Expressed as the thickness of the bread pressed once is restored by the time it is pressed the second time.
Cohesiveness: The ratio of the energy required to crush the bread the first time and the second time, which indicates the difficulty of crushing the bread. The high cohesiveness makes the bread less crushable and "fluffy".

The physical property measurement results are shown in FIGS.
The product of the present invention (12hr new method) shows the same "soft" numerical value as the conventional product (12hr far red) in all of D + 1 to D + 5 (Fig. 1), and the product of the present invention (12hr new method) shows. Far-red) showed the softest numerical value among all four products from D + 1 to D + 5.
Regarding elasticity (Fig. 2) and cohesiveness (Fig. 3), the products of the present invention, "12hr new method far-infrared" and "12hr ordinary new method", are in this order, and any of D + 1 to D + 5 of the conventional products. It shows higher values than "12hr far red" and "12hr normal", indicating that the bread product of the present invention has high elasticity and cohesiveness.

[Relationship between measurement items and texture]
The relationship between the measurement items and texture is shown below.
Hardness: Bread with a high number has a "hard" texture, and bread with a low value has a "soft" texture.
Elasticity: Bread with a high numerical value has an elastic "chewy" texture, and bread with a low numerical value has a plastic and easily crushed texture.
Cohesiveness: Bread with a high numerical value is "sticky" and "fluffy" and has a texture that is easy to swallow, and bread with a low value is easy to crush and becomes a dumpling and difficult to swallow.

Summarizing the above, the bread produced by the method for producing bread dough of the present invention is "soft" but "chewy", "moist" and "fluffy" compared to bread produced by other methods. It has a texture that is "".

In this way, the dough according to the hot water seed method and the medium seed method of the present invention is stored at a temperature of 5 ° C. or higher and 20 ° C. or lower for 6 hours or more and 14 hours or less, respectively, and then mixed and kneaded. The bread dough manufacturing method of the present invention can retain the advantages of both methods, such as the chewy texture of the hot water roux method and the softness and elasticity of the medium roux method, and the bread is baked with far infrared rays without using far infrared baking. It is possible to provide a bread product having better hardness, elasticity, cohesiveness and texture than bread, which is an unprecedented superior bread product.

The bread products to be produced by the method for producing bread dough of the present invention include all bread products using yeast such as French bread, bread, sweet bread, Danish pastry, Chinese manju, and yeast donuts. The hardness, elasticity, cohesiveness and texture of these bread products are improved. According to the present invention, it is a method suitable for mass production on a factory scale while maintaining the advantages of the hot water roux method and the medium seed method in which the medium seed is kept at a relatively low temperature for a long time, and as a result, far infrared firing is performed. It is possible to provide bread products having good hardness, elasticity, cohesiveness and texture without using the above, and if far-infrared baking is performed, the bread products have unprecedented excellent characteristics and texture. It enables the production of bread products. The bread products produced in this way have excellent properties that could not be achieved so far, and the present invention is an excellent technique for enriching the eating habits and further developing the bread products. ..

Claims (4)

In the method of manufacturing bread dough on a factory scale
Intermediate dough A, which was cooled to 20 ° C or lower after adding hot water and kneading using a part of the flour required for the final bread dough,
Intermediate dough B, which is kneaded by a normal medium-sized manufacturing method using a part of the flour required for the final bread dough,
A storage process that stores 10 to 14 hours each, and
A bread dough making process in which the remaining wheat flour necessary for the final bread dough is added to the intermediate doughs A and B after storage and kneaded in the main kneading process.
Including the bread dough fermentation process, which finally ferments the bread dough,
In the storage step, the intermediate dough A is stored at a temperature of 8 to 12 ° C. for 10 to 14 hours, and the intermediate dough B is stored at a temperature of 6 to 12 ° C. for 5 to 6 hours, which is higher than 11 to 15 ° C. 5-8 hours at temperature, by saving a total of 10 to 14 hours, subjected to a storage of the intermediate fabric a saving and intermediate fabric B in the same 10 to 14 hours of time, the intermediate cloth a and B after the storage A method for producing bread dough, which comprises making the dough ready to be used at the same time in the bread dough making step. The intermediate dough A is obtained by adding 90 to 200% (excluding 90 to 150%) of hot water to 10 to 20% of the flour required for the final bread dough and kneading the intermediate dough B. 50-60% of the flour required for the final bread dough is kneaded by adding auxiliary ingredients such as water and yeast, and the remaining flour added in the main kneading process is 20-40 of the flour required for the final bread dough. The method for producing bread dough according to claim 1, which is%. East is added in portions with the sponge method knead present and kneading of the intermediate fabric B by, and used fermentability of different Louis paste, method for producing dough according to claim 1 or 2. A method for producing a bread product, which comprises a step of baking the bread dough produced by the production method according to any one of claims 1 to 3 with far infrared rays after the final fermentation.