JP7013267B2 - Bread dough, bread and how to make them - Google Patents

Description

The present invention relates to bread dough (eg, highly hydrated or polyhydrated bread dough), bread (eg, highly hydrated or polyhydrated bread) and methods for producing these.

Generally, bread dough is made by adding yeast and kneaded water in which powdered raw materials (salt, sugar, etc.) other than the yeast and powdered raw materials (salt, sugar, etc.) are dissolved in flour, which is mainly wheat flour, and kneading them to add fat and oil. It is obtained by adding and further kneading. Bread obtained by molding and baking this dough tends to have a relatively hard and crunchy texture because gluten is sufficiently formed, and the bread becomes hard over time and its quality deteriorates.
There are various textures required for bread, but the soft and melty texture is one of the most required textures. In order to obtain such a texture, a highly hydrated bread dough having a large amount of water added to flour for bread making such as wheat flour is baked to produce a highly hydrated bread. However, the high-hydrated bread dough has a drawback that the dough tends to be sticky due to the large amount of water added, and the workability such as moldability is deteriorated.
Various attempts have been made to solve the shortcomings of high-hydrated bread dough.
For example, Japanese Patent Application Laid-Open No. 2010-252667 (Patent Document 1) discloses a polyhydrated bread dough containing glycerin organic acid fatty acid ester, preferably further containing alginic acid and / or alginate. There is. However, in recent years, it is desired to avoid using emulsifiers such as glycerin organic acid fatty acid ester as much as possible.
In Japanese Unexamined Patent Publication No. 2011-200140 (Patent Document 2), a highly hydrous agar gel having specific physical properties is used as a part or all of the water used for adding water to the raw material flour in producing bread dough, and the raw material flour is used. Disclosed is a polyhydric bread making method characterized by forming a bread dough in which the total amount of water added to the bread dough is increased by 1.1 to 2.3 times the standard total amount of water added. This method is an excellent method from the viewpoint of increasing the amount of water added, but the texture of the bread obtained by the method may be uncomfortable.
In Japanese Unexamined Patent Publication No. 2014-200190 (Patent Document 3), standard wheat flour having an average particle size of 60 μm to 120 μm and containing 4.0% by weight to 7.0% by weight of damaged starch and an average particle size of 20 μm to 20 μm. More than 70% by weight and 140% by weight or less of water is blended with respect to the weight of wheat flour for bread dough, which is 40 μm and is mixed with finely ground wheat flour containing 7.0% by weight to 12% by weight of damaged starch in a specific ratio. A method for producing the above-mentioned polyhydrated bread is disclosed. However, the method is complicated and tends to be costly.
In Japanese Unexamined Patent Publication No. 2016-77022 (Patent Document 4), 30 to 60 parts by mass of flour out of 100 parts by mass of flour and 200 to 250 parts by mass of water are mixed with 100 parts by mass of the flour and hot water is mixed. A method for producing a polyhydric bread, which comprises a step of producing seeds, is disclosed. Further, in Japanese Patent Application Laid-Open No. 2017-163929 (Patent Document 5), a step of preparing a water roux with a water content of 150 to 250 parts by weight with respect to 100 parts by weight of flour for water roux, raw materials other than oils and fats, and the above-mentioned hot water. A method for producing breads is disclosed, which comprises a step of mixing 50% by weight or less of seeds and then mixing the remaining hot water roux and oils and fats to prepare a dough. However, these methods are also inferior in convenience.

Japanese Unexamined Patent Publication No. 2010-2526667 Japanese Unexamined Patent Publication No. 2011-20110 Japanese Unexamined Patent Publication No. 2014-200190 Japanese Unexamined Patent Publication No. 2016-7702 JP-A-2017-163929

An object of the present invention is to provide a bread dough that is not sticky despite a high water content (or water content) and has excellent workability (moldability, etc.), bread obtained from the bread dough, and a method for producing these. There is something in it.
Another object of the present invention is to provide a bread that is soft and melts well in the mouth and has an effect of suppressing hardening over time, a bread dough for producing the bread, and a method for producing the same.
Furthermore, an object of the present invention is to provide the above-mentioned bread dough and a method for easily producing bread.

As a result of diligent studies to solve the above problems, the present inventors have included flour, yeast, and water, and the water content with respect to the mass of the flour is in the range of the standard water content according to the type of bread. When a bread dough is produced by mixing a flour composition having an upper limit or more and a bubble-containing oil / fat composition obtained by creaming fats and oils and powdered raw materials (excluding flours and powdered yeast), the bread dough has a high water content. Nevertheless, it is not sticky and has excellent workability such as moldability; the bread obtained from the bread dough is soft and melts well in the mouth, and hardening over time is suppressed; the above bread dough and bread are simple. The present invention was completed by finding that it can be manufactured in the above.
That is, the present invention includes the following aspects.
[1] The following steps:
(1) A step of preparing a flour composition containing flour, yeast, and water, and the water content with respect to the mass of the flour is equal to or higher than the upper limit of the standard water content range according to the type of bread;
(2) Steps of creaming fats and oils and powdered raw materials (excluding flour and powdered yeast) to prepare a bubble-containing fat and oil composition; and (3) The flour composition and the bubble-containing fat and oil composition. A method of producing baker's dough, which comprises the step of mixing.
[2] The method according to [1], wherein the water content is 72 parts by mass or more with respect to 100 parts by mass of flour.
[3] The method according to [1] or [2], wherein the content of the fat and oil contained in the bubble-containing fat and oil composition is 3 to 60 parts by mass with respect to 100 parts by mass of the flour.
[4] A bread dough obtained by the method according to any one of [1] to [3].
[5] Bread obtained by baking the bread dough according to [4].

The bread dough of the present invention is not sticky despite its high water content, and is excellent in workability such as moldability. The bread obtained from the bread dough is soft and melts well in the mouth, and hardening over time is suppressed. Furthermore, according to the present invention, the bread dough and bread can be easily produced.

<Manufacturing method of bread dough>
The method for producing a bread dough of the present invention includes the following steps:
(1) A step of preparing a flour composition containing flour, yeast, and water, and the water content with respect to the mass of the flour is equal to or higher than the upper limit of the standard water content range according to the type of bread;
(2) A step of creaming fats and oils and powdered raw materials (excluding flour and powdered yeast) to prepare a bubble-containing fat and oil composition (or plastic fat and oil composition); and (3) the flour composition and the above. A step of mixing with a bubble-containing oil / fat composition.

[Process (1)]
Flour is obtained by milling cereals such as wheat, barley, rye, rice, soybeans, and corn. Examples of the flour include wheat flour, barley flour, rye flour, rice flour, soybean flour, corn flour and the like, and are not particularly limited as long as they are used as bread raw materials.
Only one type of flour may be used, or two or more types may be mixed and used. When the flour is a mixture of two or more kinds, the type and content of each flour can be appropriately selected according to the type of bread. If the proportion of wheat flour and / or rye flour in the flour is low or zero, gluten may be optionally contained in the flour.

Yeast can be used without particular limitation as long as it ferments and expands baker's dough. Specific examples of yeast include baker's yeast obtained by selecting yeast suitable for bread making among Saccharomyces cerevisiae, fermented varieties (for example, raisin fermented varieties, fruit varieties, hop varieties, liquor varieties) and the like. These yeasts may be used alone or in combination of two or more.
As the yeast, powdery, pasty or liquid properties can be used. Further, the yeast may be either raw yeast or dry yeast.
If necessary, yeast may be pre-fermented and used. As the method of pre-fermentation, any known method such as a method of mixing yeast and warm water (for example, water having a temperature of about 35 to 40 ° C.) can be adopted.
The content of yeast is appropriately selected according to the type of yeast, the type of bread, and the like, and is, for example, 0.5 to 10 parts by mass, preferably 1 to 5 parts by mass with respect to 100 parts by mass of flour. ..

The water content (or water content) with respect to the mass of the flour is equal to or higher than the upper limit of the standard water content (or standard water content) range set according to the type of bread, and the softness and melting in the mouth are further improved. It is preferable that the upper limit is exceeded, and 1.01 times or more of the upper limit (for example, 1.01 to 1.1 times the upper limit) is more preferable. The range of the standard water content with respect to the mass of the flour is 55 to 65 parts by mass with respect to 100 parts by mass of the flour for sweet bread (for example, 55 to 60 parts by mass with respect to 100 parts by mass of the flour for roll bread, and 55 to 60 parts by mass for the denish and croissant. 58 to 65 parts by mass with respect to 100 parts by mass of flour), and 68 to 72 parts by mass with respect to 100 parts by mass of flour in bread and French bread. In the present invention, workability is excellent even if the water content exceeds the standard water content.
The water content is preferably 72 parts by mass or more, more preferably 73 to 82 parts by mass, and particularly preferably 73 to 75 parts by mass with respect to 100 parts by mass of the flour. When the water content is in such a range, the baked bread becomes softer and melts in the mouth better. If necessary, water may be used as a mixed solution with egg liquid, milk, or the like. The mixed solution is used so that the ratio of all the water contained in the mixed solution (including the water contained in egg liquid, milk, etc.) to the mass of the flour is in the above range.

The flour composition preferably does not contain water-absorbing auxiliary materials (starch, sugar, edible salt, etc.). If the flour composition does not contain a water-absorbent auxiliary material, the hydration of the flour is not suppressed, so that the mixing time (or kneading time) can be shortened.

The flour composition is prepared by mixing (or kneading) flour, yeast and water. The mixing means is not particularly limited, and each component is mixed by a conventional method.

[Process (2)]
As the fat and oil, any fat and oil used as a raw material for bread making can be preferably used. Specific examples of the fats and oils include butter; processed fats and oils obtained by processing animal fats and oils, vegetable fats and oils, or mixed fats and oils thereof by a known method such as hydrogenation (for example, shortening, margarine, lard) and the like.
As the fat and oil, only one kind may be used, or two or more kinds may be mixed and used.
The content of fats and oils is not particularly limited, but is 3 to 60 parts by mass (preferably 5 to 50 parts by mass) with respect to 100 parts by mass of flour from the viewpoint of improving softness and melting in the mouth and suppressing hardening over time. It is preferable to adjust so as to be (part by mass). In the present invention, even a small amount of fat (for example, 10 to 30 parts by mass with respect to 100 parts by mass of flour) can significantly improve the softness and melting of bread.

The powdered raw material is not particularly limited as long as it is other than starch and powdered yeast, and is, for example, sugar (starch, fructose, sugar, sucrose, lactose, isomaltose, etc.), edible salt (salt, inorganic salt other than salt). Etc.), yeast food, starch (tapioca starch, horse bell starch, wheat starch, raw starch such as cornstarch, chemical modification such as etherification of raw starch, physical modification such as pregelatinization, enzymatic modification such as amylase treatment, etc. ), Protein (egg white flour, egg yolk flour, bean protein, milk protein, etc.), processed milk powder (defatted milk powder, etc.), emulsifiers, thickeners, preservatives, vitamins, nutritional enhancers (calcium, etc.). These components can be used alone or in combination of two or more. Of these components, sugar and edible salt are preferable. In the present invention, it is possible to suppress the curing of bread over time even if the powdered raw material does not contain an emulsifier.
The content of the powdered raw material is not particularly limited, but is preferably adjusted to 1 to 30 parts by mass (preferably 5 to 25 parts by mass) with respect to 100 parts by mass of the flour.

The mass ratio of the fat and oil to the powdered raw material is appropriately selected according to the dispersibility of the powder, and is, for example, 20:80 to 80:20, more preferably 30:70 to 70:30, and 40: It is particularly preferably 60 to 60:40.

The bubble-containing oil / fat composition is prepared by creaming the oil / fat and the powdered raw material. Creaming refers to stirring fats and oils and powdered raw materials at high speed with a stirrer such as a mixer, a food processor, or a whipper to enclose (or evenly disperse) air bubbles (air) in the fats and oils composition.
In the creaming of the fat and oil composition, the stirring speed is not particularly limited as long as bubbles can be embraced in the fat and oil composition, and is, for example, 280 to 600 rpm. The stirring time depends on the stirring speed, but is, for example, 3 to 8 minutes.

The amount of bubbles is not particularly limited as long as the bubble-containing oil / fat composition exhibits plasticity.
The specific gravity of the bubble-containing oil / fat composition is preferably less than 0.9, more preferably 0.4 to 0.85, and particularly preferably 0.6 to 0.8.
For the specific gravity, 100 ml of the bubble-containing oil / fat composition is measured in a measuring container, the mass (g) is measured, the mass (g) of the measuring container measured in advance is subtracted, and the mass per unit volume (g / g /). It is calculated by obtaining ml).

The bread dough may be refrigerated or frozen as needed. The refrigerating temperature is, for example, 1 to 10 ° C., and the freezing temperature is, for example, −40 ° C. to −15 ° C.

[Process (3)]
The means for mixing (or kneading) the flour composition and the bubble-containing oil / fat composition is not particularly limited. In the present invention, since the bubble-containing oil / fat composition is easily compatible with the flour composition, the mixing time (or kneading time) can be shortened and the production efficiency can be improved.

<Bread dough>
The bread dough of the present invention contains flour, yeast, and water, and the water content with respect to the mass of the flour is equal to or higher than the upper limit of the standard water content range according to the type of bread (for example, 72 with respect to 100 parts by mass of flour). It contains a flour composition which is (by mass or more), and a bubble-containing fat / oil composition containing fats and oils and powdered raw materials (excluding flour and powdered yeast). The bread dough of the present invention can be obtained by the method described in "Method for producing bread dough".

<Bread>
The bread of the present invention is made by baking the above bread dough. The type of bread is not particularly limited, and examples thereof include bread, French bread, English muffin, sweet bun, donut, and cooked bread.
As sweet bread, bread with fillings such as anpan, jam bread, cream bun, curry bread, melon bread, roll bread (table roll, butter roll, sweet roll, raisin roll, etc.), coppe bread, buns, denish pastry, croissant , Briosh, etc.
Examples of cooking bread include hamburgers, hot dogs, and pizzas.

<Bread manufacturing method>
The method for producing bread of the present invention is not particularly limited as long as it includes the process for producing bread dough. Bread manufacturing methods using the above bread dough include direct kneading method, medium seed method, forcing method, liquid seed method, sourdough method, liquor seed method, hop seed method, medium noodle method, chorywood method, and continuous bread making. Known methods such as a method, a refrigerated dough method, and a frozen dough method can be mentioned.
In the above method, the fermentation conditions are not particularly limited, and are, for example, a temperature of 25 to 40 ° C. and a humidity of 70 to 80%. The firing temperature is not particularly limited, and is, for example, 200 to 300 ° C.

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

<Production Example 1: Production of bread containing a bubble-containing oil / fat composition>
5 parts by mass of shortening was put into a mixer (Mixer N50, manufactured by Hobart) and stirred at 139 rpm using a beater until the shortening became soft. Subsequently, 7 parts by mass of the powdered raw material (2 parts by mass of salt and 5 parts by mass of sugar) was added and further stirred at 591 rpm for 5 minutes to achieve creaming to obtain a bubble-containing oil / fat composition (hereinafter, this step is creaming). Process).
Put 100 parts by mass of wheat flour (Eagle, manufactured by Nippon Flour Mills), 2 parts by mass of yeast, and 72 parts by mass of water into a mixer (manufactured by SK Mixer), knead at low speed for 2 minutes and medium speed for 3 minutes, and then obtain the above. The whole amount of the bubble-containing oil / fat composition was added and kneaded at a low speed of 2 minutes and a medium speed of 3 minutes to obtain a bread dough. The obtained bread dough was fermented at a temperature of 27 ° C. and a humidity of 75% for 60 minutes, then divided into 450 g and molded, and finally fermented at a temperature of 38 ° C. and a humidity of 85% for 50 minutes. It was put into an oven having an internal temperature of 210 ° C. and baked for 25 minutes to obtain bread. The raw material composition of bread is summarized in Table 1 below.

<Production Example 2: Production of bread containing no bubble-containing oil / fat composition>
A mixer (Eagle, manufactured by Nippon Flour Co., Ltd.) is a mixer (2 parts by mass) of yeast and 7 parts by mass of powdered raw material (2 parts by mass of salt and 5 parts by mass of sugar) dissolved in 72 parts by mass of water. It was put into an SK mixer (manufactured by SK Mixer Co., Ltd.) and kneaded at a low speed of 2 minutes and a medium speed of 8 minutes. The obtained bread dough was fermented at a temperature of 27 ° C. and a humidity of 75% for 60 minutes, then divided into 450 g and molded, and finally fermented at a temperature of 38 ° C. and a humidity of 85% for 50 minutes. It was put into an oven having an internal temperature of 210 ° C. and baked for 25 minutes to obtain bread. The raw material composition of bread is the same as the composition shown in Table 1.

<Sensory evaluation>
The workability and texture (softness and melting in the mouth) of the bread the day after baking were evaluated by 10 skilled panelists according to the criteria shown in Table 2 below. The evaluation points of the bread produced in Production Example 2 were set to 3 points.

<Test Example 1: Effect of water content>
Bread was produced and evaluated according to Production Example 1 (creaming step: yes) and Production Example 2 (creaming step: none) except for the amount of water added shown in Table 3 below. The amount of water added is shown by the rate of increase. For example, when expressed as + 5%, the amount of water is 72 × 1.05 = 75.6 parts by mass.
In Production Example 1, if the powdered raw material and the fat and oil are added to the mixed product of wheat flour and water without creaming, the powdered raw material and the fat and oil are difficult to disperse uniformly. Not suitable. Therefore, in Production Example 2, fats and oils were added to a mixture of wheat flour and an aqueous solution of a powdered raw material.
The evaluation results of each bread are shown in Table 3 below.

In Examples 1 to 4, the bread was not sticky and was excellent in both softness and melting in the mouth. In Control Examples 1 to 4, as the amount of water added increased, the dough became more sticky and the workability deteriorated. In Control Examples 5 and 6, the texture could not be evaluated because the workability was poor and the molding was hindered, whereas in Examples 5 and 6, molding was possible despite the large amount of water added. , I was able to get a very soft bread.

<Test Example 2: Effect of oil and fat addition amount>
Bread was produced and evaluated according to Production Example 1 (creaming step: yes) and Production Example 2 (creaming step: none) except for the amounts of fats and oils added as shown in Table 4 below.
The evaluation results of each bread are shown in Table 4 below.

In the control example in which only the fat and oil was added and kneaded afterwards, the softness and melting in the mouth became better as the amount of the fat and oil increased, and the fat and oil became the most excellent state at 60 parts by mass. On the other hand, in Examples 7 to 12 in which the bubble-containing oil / fat composition obtained by creaming was post-added and kneaded, the softness and melting in the mouth were extremely excellent, and the workability was also excellent without stickiness as compared with the control example. Met. Further, from the comparison between Example 9 and Control Example 7, it was found that in the present invention, the softness and melting in the mouth can be improved with a smaller amount of fat and oil.

<Test Example 3: Evaluation of resistance over time>
The bread of Example 13 was obtained according to Production Example 1 except that the amount of water added was + 4%.
The bread of Control Example 1 was obtained according to Production Example 2.
Bread of Control Example 10 was obtained according to Production Example 2 except that 0.3 parts by mass of an emulsifier (MM-100, manufactured by RIKEN Vitamin Co., Ltd.) was added.
With the day after firing as the first day, the hardness of the crumbs from the first day to the third day was measured with a texture analyzer. In addition, the moisture value of the bread on the third day was measured by an infrared moisture system (Ket Co., Ltd.).
The results are shown in Table 5 below.

In Control Example 1, the crumbs became harder with time, and when the bread on the third day was tasted, the texture was significantly dry. In Example 13, it was found that the hardness was equal to or less than that of the control example 10, and the resistance to time was equal to or higher than that of the emulsifier-containing bread.

Claims (4)

The following steps:
(1) A flour composition containing the entire amount of flour, yeast, and water used for producing bread dough , and having a water content of 72 parts by mass or more with respect to 100 parts by mass of the flour . Preparation process;
(2) Steps of creaming fats and oils and powdered raw materials (excluding flour and powdered yeast) to prepare a bubble-containing fat and oil composition; and (3) The flour composition and the bubble-containing fat and oil composition. A method of producing baker's dough, which comprises the step of mixing. The method according to claim 1, wherein the water content with respect to the mass of the flour is 73 to 82 parts by mass with respect to 100 parts by mass of the flour. The method according to claim 1 or 2, wherein the content of the fat and oil contained in the bubble-containing fat and oil composition is 3 to 60 parts by mass with respect to 100 parts by mass of the flour. A method for producing bread, which comprises producing bread dough by the method according to any one of claims 1 to 3 and baking the bread dough .