JP7497326B2 - Bread dough production method - Google Patents

Description

Article 30, paragraph 2 of the Patent Act applies. Revealed at a bread-making class held at 20-7 Tomuro 4-chome, Atsugi City, Kanagawa Prefecture on July 9, 2020.

Article 30, Paragraph 2 of the Patent Act applies. Published on the website (https://pandanukitchen.hatenadiary.jp/) on December 4, 2020.

Application of Article 30, Paragraph 2 of the Patent Act January 12, 2021 Published on the website (https://recipe.cotta.jp/)

Article 30, paragraph 2 of the Patent Act applies. Revealed at a bread-making class held at 1-29-6 Sekiguchi, Bunkyo-ku, Tokyo on March 3, 2021.

Application of Article 30, Paragraph 2 of the Patent Act March 19, 2021 Published on the website (https://jibunmedia.publishers.fm/article/23838/)

Article 30, paragraph 2 of the Patent Act applied. March 25, 2021. Revealed at a bread-making class held at a private home in Kozono, Ayase City, Kanagawa Prefecture.

Article 30, Paragraph 1 of the Patent Act applies. April 5, 2021. Published on the website (https://www.facebook.com/jibundeyurutt)

The present invention relates to a method for producing dough, which is the basis for producing bread.

Bread consumption is becoming more and more diverse as various types of bread are easily available at supermarkets, convenience stores, and specialty shops. In line with this trend toward diversification, an increasing number of bakeries are making bread by hand, which is similar to homemade bread and contains fewer additives, unlike mass-produced bread. People are rediscovering the benefits of handmade bread, and there is a growing need for people to eat bread made with ingredients they know what's in it, to bake and eat their own bread, and to experience bread making with their parents or children as part of their dietary education.

As eating habits regarding bread become more diverse, bread-making classes that teach home bread making are also required to be more diverse. There is a wide range of classes, from classes that teach how to make more authentic bread that rivals that of specialty shops, to classes that specialize in more familiar and simple home bread making methods. However, none of these classes come close to the authentic method that requires full-scale manufacturing equipment (kneading machines, fermentation machines, commercial ovens, etc.), and home bread making still has many problems, such as tools, time, temperature control, and lack of skill. Furthermore, if a beginner tries to knead bread dough by hand using the traditional general home method, it is very sticky and quite troublesome, taking at least three to five hours to complete, draining one's physical strength, raising the hurdle for the next attempt and preventing one from becoming skilled. Bread-making classes must alleviate these difficulties that beginners face.

One of the challenges in teaching bread at a bread class is the long time it takes to make bread, which makes it difficult to start a business. This is because it requires a long training period, and the fermentation time can simply be waiting time. Many bread classes try to reduce the waiting time, but the solution is to make another loaf of bread to fill the gap during the waiting time, or to prepare a replacement dough in advance to shorten the time. In the former case, the students are likely to be confused because multiple tasks are done in parallel, while in the latter case, the burden on the instructor who has to prepare the replacement is heavy. In addition, if the instructor uses a dough that has already been fermented and makes the dough from the ingredients while the second fermentation is in progress after shaping, the students are confused by the reversal of the work order, and they are unable to experience bread making in the correct order.

Patent Publication No. 60-3445

JP 10-191874 A

The challenges of bread making at home include the awkwardness of handling flour with added water, the difficulty of handling the dough directly with your hands due to its stickiness, and the long time it takes to make the dough. If these challenges can be overcome, it will be possible to teach a consistent bread making process within the limited time of a bread making class, which will lead to a reduction in time for home bread making, a deeper understanding for those receiving the instruction, and a greater sense of satisfaction. As a result, this will lead to families enjoying making bread at home using recipes taught in bread making classes.

The difficulty of handling bread dough is due to the starch and protein contained in wheat flour (gluten, which is made from glutenin and grisian in wheat flour). In order to make good bread by hand kneading, one cannot avoid kneading the dough vigorously and applying physical force to strengthen the gluten, while also battling the awkwardness of handling sticky, viscous dough with bare hands. The purpose of this invention is to solve this problem. If this problem can be solved, it will not only save time, but it will also become easier to make bread by hand, lowering the hurdle of home baking.

In order to achieve the above-mentioned object, in one embodiment of the present invention, particularly in response to issues encountered at the stage of handling ingredients such as flour when making bread dough, a container with a bottom and sides is prepared, and the flour is arranged so that it is in contact with the upper side and bottom of the container to form a slope. Then, yeast is arranged so that it is in contact with the bottom, sugar is arranged in the middle of the slope so as not to come into contact with the yeast, and salt is arranged at the top of the slope so as not to come into contact with the yeast and sugar already placed, and brewing water is poured over the yeast and some of the sugar so as not to come into contact with the salt, and these are mixed with a mixing stick until all of the yeast and some of the sugar has dissolved. After that, the brewing water, flour, remaining sugar and salt are mixed all at once to produce a lump of bread dough.

Another aspect of the present invention relates to the task of strengthening bread dough. A dough made of wheat flour, yeast, sugar, salt, and brewing water is coated with oil, and when the dough is beaten onto a work table, the dough becomes a surface layer that contacts the work table and a bulk portion other than the surface layer. By performing a process of beating, folding, and pulling the center of the surface layer of the dough in four mutually intersecting directions multiple times, the gluten strengthening of the surface layer becomes higher than that of the bulk portion. After rolling the dough with the surface layer on the outside and the bulk portion on the inside, a fermentation process is performed to produce bread dough.

The process in which the center of the surface layer of the dough is beaten, folded, and pulled multiple times in four orthogonal directions is a first process in which a part of the oil-coated dough is held and beaten on a work table, the end of the dough held at the time is defined as the first end, the end of the dough stretched in the major axis direction is defined as the second end, the part located midway between the first end and the second end is defined as the center, the end in the minor axis direction perpendicular to the major axis direction from the center is defined as the third end, and the other end is defined as the fourth end, and the first end is folded over the second end, the center of the side in contact with the work table is positioned on the outer periphery of the folded part, and the first end and the second end are pulled toward the center while the dough is in contact with the work table to gather them, and the third process defines the third end of the dough as a part of the first process, and defines the beaten so that the center is in contact with the work table, and the first, second, and third processes are repeated 15 to 30 times after the fourth process to strengthen the gluten in the surface layer.

By carrying out this process, the part of the fabric that is held and the part of the fabric that is stretched change by 90° each time, so that the surface layer of the fabric undergoes multiple beating, folding, and pulling processes in four perpendicular directions.

The brewing water referred to here is water, the temperature of which is 38°C to 45°C, and the amount of which is 68% to 78% of the weight of the wheat flour.

This invention makes it possible to handle flour, yeast, salt, sugar, and other powders in one container, making it easy to make dough. In addition, the oil-coated dough is less sticky, and the dough surface can be strengthened in a short time by performing the processes of beating, folding, and pulling on a specific surface from two perpendicular directions, and the gluten inside the dough can be strengthened in a short time during the first fermentation under the tension of the surface gluten. This allows home bread to be made in less than one hour from mixing the flour to baking the bread. This is a great benefit for both the person learning bread making and the person teaching it.

FIG. 2 is a cross-sectional view showing the powder arrangement in a container according to one embodiment of the present invention. 1 is a schematic view showing a fabric according to one embodiment of the present invention. FIG. 1 illustrates four-way tension in one embodiment of the present invention. 1 is a schematic view showing a fabric according to one embodiment of the present invention.

(Embodiment 1)
In this embodiment, an example of a method for bundling flour, which is a starting material for making bread dough according to one embodiment of the present invention, and fermenting the dough in a short period of time will be described with reference to FIG.

First, prepare a container. Usually, the shape of the bottom of the container is circular, rectangular, or square, and there are various types, such as a flat bottom and flat sides in the height direction, or a flat bottom but curved sides in the height direction. It is possible to respond to any of them. In this embodiment, a container with a circular, flat bottom and straight lines in the height direction is used. In terms of continuously mixing the flour in the container by drawing a circle with a mixing stick, a circular container is more logical than a rectangular container with corners. If the container has corners, the dough is likely to remain in the corners. Also, if the side is curved in the height direction, a gap will be created between the mixing stick and the side, which will reduce efficiency. As a result, the mixing process will take time. In other words, it is easy to use a container with a circular, flat bottom and sides that are as straight as possible in the height direction, like container 1. Since containers with low heat retention and dough adhesion are easy to use, resins such as polystyrene and polycarbonate are preferable.

The ingredients for the bread dough, wheat flour, yeast, sugar, and salt, are prepared. The wheat flour referred to here includes strong wheat flour, soft flour, rice flour, rye flour, etc. Each type has a different gluten content and flavor. The yeast includes instant dry yeast, fresh yeast, dry yeast, natural yeast, etc. Instant dry yeast is granular and can be used as is in this embodiment. On the other hand, dry yeast and natural yeast need to be prepared in advance. If they have been prepared, they can be used in the same way. In this embodiment, the arrangement of the flour in the container 1 is important. The wheat flour is arranged so that it is in contact with the bottom and side of the container 1, with one side being in large contact with the upper part of the side, and the other side being in contact with the bottom and not in contact with the side, forming a slope with the upper surface of the wheat flour 2. It is better to arrange it so that there is a part of the wheat flour that is not in contact with the bottom.

Next, yeast 3 is placed in contact with the bottom of the container or at the lowest part of the slope of the flour 2, sugar 4 is placed in the middle of the slope of the flour, and salt 5 is placed at the top of the slope of the flour 2. At this time, it is preferable that yeast 3 does not come into contact with sugar 4, and salt 5 does not come into contact with yeast 3. If you want to add ingredients other than yeast, sugar, and salt that will mix evenly with the flour, you can place them together in the middle of the slope like sugar. Also, you can place the container on a scale and place each ingredient while taking it from the storage container and measuring it. Another advantage is that no extra container is required. Of course, you can place ingredients that have been measured in advance in a separate container, or you can use ingredients that have been packaged in appropriate amounts.

The preparation water 6 is poured in. The preparation water referred to here may be ordinary water, a mixture of milk and water, or a mixture of eggs and water. In this embodiment, the liquid mixed with the wheat flour is called preparation water, and the preparation water and preparation water are also called preparation water. The amount and temperature of the preparation water are important conditions for making bread dough, and a predetermined condition is used. The entire amount of preparation water 6 is poured on the yeast 3, and all of the yeast 3 and all or part of the sugar 4 are mixed locally with a mixing stick to dissolve them. The position of the sugar may be adjusted so that the preparation water is just right to soak a part of the sugar, or when the sugar is above the preparation water level, the sugar may be scraped off with a mixing stick. The yeast 3 and sugar 4 are highly soluble in water, but the wheat flour is less soluble. Therefore, the preparation water 6 does not penetrate to the wheat flour 2, and only the yeast 3 and sugar 4 are dissolved as if they were on the wheat flour container. It does not matter if the wheat flour is mixed to a certain extent. This becomes the water used to make the bread dough, and the yeast that has begun to ferment along with the water will penetrate the flour at an early stage.

The salt concentration is an inhibitor to the brewing water due to the osmotic pressure of the yeast, so it is placed at the top of the slope of the wheat flour 2, and is isolated from the yeast 3 and salt 5.

When the yeast 3 and sugar 4 have dissolved, mix the entire inside of container 1 with the water, flour 2, and salt 5 using a mixing stick.

The mixing stick may be a pair of chopsticks, a spoon, a fork, etc. As mentioned above, since it is used in a container with rising sides, a straight stick or chopsticks is preferable, but it can be selected taking into consideration the size of the hands of children, how easy it is to hold, and how easy it is to apply force. When the entire contents of the container 1 are mixed with the stick, the flour 2, sugar 4, and salt 5 turn from a powder state into a single mass. At this time, the flour mixes with the preparation water, penetrates, and is kneaded to generate the gluten contained therein, and its adhesiveness promotes the formation of a mass. The penetration of the preparation water causes the dough to contain yeast, which is a fermentation factor, at an early stage. In this embodiment, the yeast 3, sugar 4, salt 5, and preparation water 6 are placed in a predetermined position in the container 1, and fermentation proceeds in a short time regardless of the adhesiveness of the dough. In this embodiment, if the predetermined arrangement is made in the container regardless of the type of flour and the type of yeast, a dough mass can be easily made from the flour in a sequential manner.

This method is called the "Ingredients Slope Arrangement Method." In preparation for the bread-making class, the instructor can measure out each ingredient and place it in a container on the table, or the containers with flour can be distributed once the participants have gathered. This means that there is no need for the small containers that are commonly used for each ingredient. After explaining the procedure, the preparation water can be poured into each container and bread-making can begin. From this point of view, it is a highly useful method.

(Embodiment 2)
In this embodiment, an example of a method for making bread dough in a short time according to one embodiment of the present invention will be described with reference to FIGS. 1, 2, 3, and 4. FIG.

In this embodiment, first prepare a dough made of wheat flour, yeast, sugar, salt, and water. The dough can be made by using the method described in the first embodiment, or by mixing the flours in a bowl or other container as usual. In this state, the flour is held together by the water, and the dough is a collection of various sizes. It can be said to be shapeless. It is sticky when touched with the hand. This is due to the influence of starch and gluten.

First, prepare container 1. Use a container with a flat circular bottom and a straight vertical line. Place flour, yeast, sugar, and salt in it. Use strong flour, and the amount is the total weight of the dough to be used. Prepare instant dry yeast, and use 3% of the flour weight. When using fresh yeast, use 7% to 9% of the flour weight. First, place flour 2 in container 1 so that it forms a slope, with one side largely touching the upper side and the other side touching only the bottom. Next, place yeast 3 so that it touches the bottom of the container, sugar 4 in the middle of the slope, and salt 5 at the top of the slope. In this arrangement, make sure that the salt 5, sugar 4, and yeast 3 do not touch each other.

Here, water is prepared as the brewing water. Considering that it is easy to promote fermentation, it is better to use water at 35°C to 42°C, and preferably 40°C to 41°C. Of course, the relationship with the temperature of the ingredients and the air temperature must also be taken into consideration. The amount of water is 60% to 80% of the weight of the flour, and preferably 70% to 75%. Slowly pour the entire amount of this brewing water 6 onto the yeast 3, and slowly mix in the yeast 2 and part of the sugar 3 with a mixing stick. Both are easily dissolved in the brewing water. Once the yeast has dissolved in the brewing water, mix the flour 2, salt 5, and brewing water together in one big movement. When the flour mixes with the brewing water, a large lump will form. Poke the lump with a mixing stick and press the lump against the flour remaining in the container to make the whole into one lump. When it becomes a lump, the mixing process is complete.

First, oil is dropped onto the flour lump and mixed with the lump to coat it. It is okay if some oil gets into the inside of the lump as well as coating the surface of the lump. This makes it less sticky to the touch and easier to handle with bare hands. The oil used here should be liquid at room temperature, typical examples being salad oil, olive oil, rice oil, and linseed oil. Of course, it also affects the flavor of the finished bread, so this must be taken into consideration. Lard, butter, shortening, etc., which are solid at room temperature, are not suitable. Oil not only prevents the dough from becoming sticky, but also improves the extensibility of gluten and promotes the formation of a gluten coating film in the dough.

After coating the fabric with oil, allow the fabric to absorb water for 5 minutes.

From here, a method for strengthening gluten will be described. This method is particularly intended to promote the formation of a gluten film on the surface of the dough. The dough is taken out of the container and placed on a work table. There are various types of work tables, such as wooden and stainless steel ones, but it is preferable to use one with a smooth and durable surface. A silicone mat or the like may be laid on top of the work table. A part of the edge of the dough is held with the fingers and slammed onto the work table 30. This is the first process. At this time, if the dough is held with three fingers, the thumb, index finger, and middle finger, and the dough is slammed in the direction of the thumb so that it draws an arc, the movement speed increases, and not only the impact transmitted to the dough is large, but the direction and location are also stable. In this embodiment, it is important to slam a specified location on the dough, so a stable operation is desirable. In addition, the dough may be held continuously until it is slammed, or it may be released at the end, as long as the specified location of the dough is slammed. An overview of the slammed dough is shown in FIG. 2. FIGS. 2A and 2B, 2C and 2D, and 2E and 2F show a front view and a right side view of the dough when viewed from above the work table in each process. The right side view shows the workbench 30.

2A and 2B show the appearance of the dough when it is beaten on the work table 30. The beaten dough stretches into an elliptical shape with a major axis and a minor axis. The stretching state of the dough changes during repeated beating. For the purpose of explaining the dough, the end that was held is the first end 8, the end part that is stretched in the major axis direction opposite to the first end is the second end 9, the center part 10 located in the middle between the first end 8 and the second end 9, one end in the minor axis direction perpendicular to the major axis direction of the first end and the second end across the center part 10 is the third end 12, and the other end is the fourth end 21. The worker is located on the first end side. When the dough is beaten on the work table, the part that hits the work table first is the center part 10, which is the part that receives the most impact. From there, the dough stretches in the direction of the second end. Stretching in the directions of the third end and the fourth end is small. The gluten in the center 10 of the dough that is in contact with the work table 30 is the strongest. The part in contact with the work table where the gluten is strengthened at this time is called the surface layer 40, and the part of the dough 7 other than the surface layer is called the bulk part 50. The surface layer has a different texture from the bulk part, and the difference becomes more noticeable as the process proceeds. Next, as shown in Figures 2C and 2D, the first end 8 of the dough 7 is lifted and lightly folded at a position beyond the second end, so that the center 10 of the dough hits the outer periphery of the folded part. This is the second process. Then, with the fingers of both hands, the dough is pulled in the direction 13 of the center 10 from the first end and second end sides. This is the third process. At this time, it is better to pull the dough 7 while it is in contact with the work table. Then, as shown in Figures 2E and 2F, the first end 8 and second end of the dough 7 are pushed into the dough 7, and the center 10 is stretched like a circular arc as if it is being pushed out. This strengthens the gluten on the surface of the dough, and the tension 14 that tries to reduce the surface area of the dough increases. After that, the third end 12, which is the part of the barrel-shaped dough 7 perpendicular to the pulling direction 13, is determined to be the next part to be held, and it is determined that the center 10 is to be beaten again so that it is in contact with the work table 30. This is the fourth step. After the fourth step, the first, second, and third steps are performed, and the second beating, folding, and pulling step is performed. This beating, folding, and pulling step is repeated 10 to 20 times, sometimes 30 times, until the gluten on the surface is strengthened, and finally the third step of pulling the dough is completed.

When the fabric is beaten for the second time, the part perpendicular to the direction in which the fabric was pulled the first time is held, so the direction in which the fabric is beaten and stretched and the direction in which the fabric is pulled and tensioned are changed by 90 degrees from the first direction. FIG. 2A shows an overview of the fabric after the first beating, so this will be used for explanation. In the second beating, the third end 12 is held and beaten, so the fabric stretches in the direction of the fourth end 21, and the third end 12 is folded and pulled, so the next held part is perpendicular to the pulling direction and becomes the second end 9. In the third beating, the second end 9 is held and beaten, so the first end stretches, and the beating, folding, and pulling process is performed. In the fourth beating, the fourth end is held and beaten, the third end stretches, and the beating, folding, and pulling process is performed. That is, the first end 8 is held in the first beating, the third end 12 is held in the second beating, the second end 9 is held in the third beating, and the fourth end 21 is held in the fourth beating, and the holding location moves counterclockwise by 90 degrees from the first end 8. Accordingly, the opposite sides of the holding locations, that is, the second end 9 in the first beating, the fourth end 21 in the second beating, the first end 8 in the third beating, and the third end 12 in the fourth beating, are each stretched.

The holding part for the first beating is the first end, and the holding part for the second beating is the third end, which is in a direction perpendicular to the pulling direction 13 on the right side, and this holding direction of the right side of the dough is repeated. Of course, the holding part for the second beating may be the fourth end 21, which is in a direction perpendicular to the pulling direction 13 on the left side. However, in order to strengthen the gluten of the dough, it is necessary to unify whether the holding part is on the right side or the left side of the dough in the series of processes.

The process of beating, folding, and pulling is performed five times in four mutually intersecting directions, focusing on one central point. As the number of times increases, the surface layer 40 of the dough becomes smoother, and gradually becomes more spherical as the dough is pulled. It can be seen that the gluten in the surface layer of the dough is strengthened and the tension increases. As shown in FIG. 3, tension 15 acts in four mutually intersecting directions to the center, strengthening the gluten. This is called the "four-way surface gluten strengthening method." The center is stretched in the beating process, and a center that is expanded compared to the center of the previous time is created. However, since the center that is repeatedly strengthened in the present invention is the part located on the outer periphery when folding, the part that expanded from the center of the previous time and the peripheral part other than the center of the previous time are pushed into the inside of the dough at a predetermined ratio by the current beating, folding, and pulling process. This is repeated sequentially during the 20 beating, folding, and pulling processes, and the most strengthened surface of the dough covers the entire dough.

This is because the center part is dyed after the first beating process, and as the beating, folding and drawing process is carried out, the dyed part becomes larger and spreads as the number of times increases, but after the 15th time, the color fades and the dyed traces are almost invisible. If the fabric is cut with scissors or a knife and observed, the dyed part with a dark color can be seen inside the fabric. Also, the surface layer of the fabric is smooth and not sticky, but the inner bulk part 50 feels rough and sticky, and it can be seen that the gluten strengthening is delayed. From this, it is known that the gluten is strengthened and the surface layer 40 of the fabric surface is stretched by the beating, folding and drawing process carried out on the center part, as shown in Figure 4, and it is pressed into the inside of the fabric. Just like a balloon containing air, the gluten-strengthened surface layer 40 contains the bulk part where gluten formation is incomplete. This state is called a "gluten balloon".

Next, the dough is rolled. The barrel-shaped dough is rolled again. The dough is placed center-side up on the work table 30, covered with the container 1, and rotated three to six times on the work table 30 in a circle of 30 to 40 cm. The dough inside the container is rolled while hitting the surface of the work table and the side of the container, and the dough changes from a barrel shape to a sphere while maintaining tension. Of course, it is also possible to roll the dough by hand while maintaining tension without using a container. The rolled dough is placed in the container with the seam facing down, and placed in an environment of about 40°C, and the dough is allowed to undergo primary fermentation for 10 to 15 minutes.

After the primary fermentation process, the dough will rise plumply. Its volume will be 1.5 to 2.5 times that of before fermentation. In other words, yeast fermentation inside the dough progresses, and carbon dioxide is generated. Since it is covered with the surface layer 40 with the reinforced gluten film, it expands while maintaining its tension, as proof that the carbon dioxide does not escape. At this time, the surface layer 40 has already been reinforced in gluten, so it can resist the expansion from the bulk part, and the pressure inside the dough increases. This pressure increase promotes the strengthening of gluten inside the dough, where the strengthening of gluten has been delayed. The feature of this embodiment is that in the process of beating, folding, and pulling the dough, there is a first stage in which only the surface layer is strengthened in gluten, and a second stage in which the inner bulk part 50 is subjected to a sudden increase in pressure due to the rapid primary fermentation under the gluten-reinforced surface layer 40, and the gluten in the inner dough is also strengthened. This allows the gluten strengthening of the entire dough to be performed simultaneously with the primary fermentation. In other words, in the first stage, only a part of the gluten needs to be strengthened, and generally troublesome kneading work is not required. In the conventional bread dough manufacturing process, the dough is kneaded by hand with force or pounded repeatedly. These methods aim to strengthen the gluten of the entire dough, without considering strengthening the gluten of only a specific part of the dough, such as the surface layer. This requires a fight against the stickiness of the dough, and a long time is required for fermentation after the gluten of the entire dough is strengthened. The present invention is significantly different from the conventional methods, since it is based on the first stage of strengthening the gluten of the surface layer and the second stage of strengthening the gluten of the bulk part mainly inside the dough in parallel with the first fermentation. It is extremely useful for home bread making in that it can be done easily and in a short time. After the first fermentation, the dough can be shaped as desired, fermented briefly, and baked, allowing you to enjoy bread making easily and with various applications.

Focaccia was produced using the four-way surface gluten strengthening method based on the second embodiment. 100g of strong wheat flour, 1 teaspoon of instant dry yeast, 1/3 teaspoon of salt, 1 teaspoon of sugar, 72g of water (41°C), and 5g of olive oil were prepared. The container had a circular bottom and straight sides in the height direction. The volume was 710 milliliters, and the ratio of the side height to the bottom diameter was 0.81. In the diameter container, as shown in Figure 1, one side of the wheat flour was placed on a slope so that it was in contact with the upper side of the container and the other side was almost in contact with only the bottom, and the instant dry yeast was placed on the bottom, the sugar in the middle, and the salt on the top. This was the preparation time, and time measurement began from here.

Water was poured into the container as the preparation water on top of the instant dry yeast, mixed with sugar using a pair of chopsticks, and when it dissolved, the entire container was mixed at once. It took 1 minute for the dough to form. Olive oil was poured in and mixed lightly with the dough, the container was covered, and the dough was left to absorb water for 5 minutes. It took 2 minutes to strengthen the surface of the dough by beating, folding, and pulling the dough 20 times, and 15 minutes for the first fermentation of the rolled dough in a 40°C environment. It took 25 minutes up to this point. Next, the dough was rolled out to a diameter of 16 cm with a rolling pin, about 10 indentations were made with fingers, olive slices were pressed into the indentations, and olive oil was poured into the mold for 3 minutes, the second fermentation was done at room temperature for 5 minutes, and the baking process was done in an oven at 200°C for 15 minutes. It took 49 minutes from pouring in the water to baking.

Comparative Example
A comparative example in which gluten strengthening of bread dough was performed by hand kneading is described below. 100g of strong wheat flour, 1 teaspoon of instant dry yeast, 1/3 teaspoon of salt, 72g of water (41°C), and 5 teaspoon of olive oil were prepared. As shown in Figure 1, the flour was placed on a slope in the container so that one side of the flour was in contact with the upper side of the container and the other side was almost entirely in contact with the bottom, and the instant dry yeast was placed at the bottom, the sugar in the middle, and the salt at the top. This was the preparation time, and time measurement began from this point.

Pour water onto the instant dry yeast as the preparation water, mix it with some of the sugar with chopsticks, and when it dissolves, mix the entire container at once. It took one minute for the mixture to solidify. Pour in olive oil, mix it with the mixture, cover the container, and let it soak for five minutes.

The dough was placed on a work surface, and the dough was kneaded by rubbing it against the work surface with the palm of the hand and stretching it repeatedly. Although the dough was mixed with olive oil, the dough stuck to the hands when kneaded by hand. The gluten was strengthened by scraping it off with a spatula each time. The work took 12 minutes, six times longer than the four-way surface gluten strengthening method. The gluten was strengthened throughout the dough, making the surface smooth, and the inside of the dough could also be stretched thinly. The dough was rolled by hand. The first rise took 30 minutes, which was twice as long as the four-way surface gluten strengthening method. It was assumed that the long rise time was because the surface and inside were hard because the gluten was strengthened throughout the dough. The time until it was baked was 80 minutes, which was 60% longer than the four-way surface gluten strengthening method.

The advantages of using this embodiment are as follows.
1) No special equipment such as a kneading machine, fermentation machine, or commercial oven is required.
2) Ingredients can be measured, mixed, and fermented sequentially in a single container.
3) Time can be saved without changing the procedure.
4) There is no need to prepare replacement fabric.
5) The fermentation temperature is higher than room temperature, making temperature control easy.
6) The dough does not stick to the hands, lowering the barrier to bread making for beginners. This new bread-making method using the inclined ingredient placement method and four-way surface gluten strengthening method is advantageous for both the instructor and the person receiving bread-making instruction. This makes it possible to widely open distinctive bread-making classes specializing in home bread making.

1 Container 2 Flour 3 Yeast 4 Sugar 5 Salt 6 Preparation water 7 Dough 8 First end 9 Second end 10 Center 12 Third end 13 Pull direction 14 Tension on dough surface 15 Tension in four perpendicular directions on dough surface 21 Fourth end 30 Work table 40 Surface layer 50 Bulk section

Claims (3)

Providing a container having a base and sides;
After arranging the flour so as to form a slope so that the upper side and the bottom surface are in contact with each other and the bottom surface are not in contact with each other,
The yeast is placed so as to be in contact with the bottom surface,
The sugar is placed in the middle of the slope so as not to come into contact with the yeast;
The salt is placed on the upper part of the incline so as not to contact the yeast and the sugar;
Pour brewing water at 38°C to 45°C over the yeast and a portion of the sugar without contacting the salt;
The brewing water, all of the yeast, and part of the sugar are mixed locally with a mixing stick to dissolve ,
The method for producing bread dough is characterized by mixing the preparation water, the wheat flour, the remaining sugar and the salt all at once. Coating the dough produced according to claim 1 with oil;
When the dough is beaten onto the work table, the dough is divided into a surface layer that contacts the work table and a bulk portion other than the surface layer. By performing the process of beating, folding, and pulling multiple times in four directions perpendicular to the central portion 10 of the surface layer of the dough, the gluten strengthening of the central portion 10 of the surface layer becomes higher than that of the bulk portion.
After rolling the dough with the surface layer on the outside and the bulk part on the inside,
A method for producing bread dough, comprising a fermentation step. The process of beating, folding and pulling the surface layer of the fabric in four directions perpendicular to the center 10 of the fabric is repeated multiple times .
The first step is to hold a part of the oil-coated dough with fingers and slap it on a work table, the end of the dough that is held is defined as a first end, the end of the dough that is stretched in the major axis direction is defined as a second end, the middle part between the first end and the second end is defined as a center part 10 , the end in the minor axis direction perpendicular to the major axis direction from the center part is defined as a third end, and the other end is defined as a fourth end.
a second step of folding the first end over the second end, with the center 10 on the side in contact with the work table being positioned to contact the outer periphery of the folded portion;
a third step of pulling the first end and the second end toward the center 10 while keeping the dough in contact with the work surface to gather the dough together;
defining the third end of the dough as the first end of the first step;
3. The method for producing bread dough according to claim 2, wherein the first, second and third steps are repeated 15 to 30 times, thereby strengthening the gluten in the central portion 10 of the surface layer.

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