JPH01240135A - Production of directly baked bread - Google Patents

Abstract

PURPOSE:To obtain voluminous bread with uniformity, by surrounding formed dough with a frame band, carrying out drier-treatment and then baking the dough without removing the frame band. CONSTITUTION:Dough is formed by the ordinary technic as a method for production of directly baked bread such as French bread and surrounded with a frame band formed into a band shape with heat-resistant paper, aluminum foil, etc. The resultant dough surrounded with the frame band is directly placed on a canvas such as cloth or board and subjected to drier-treatment. The resultant dough is directly placed on the furnace bed of an oven without removing the frame band and baked. The baked bread has stable uniform size and shape and uniform voluminous bread adequately heated to the inner part is obtained. An arbitrary shaped frame band can be chosen and various shaped bread unlike before can be produced thereby.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Industrial Application Field The present invention relates to a method for producing direct-baked bread (Haas bread) such as French bread, which yields breads of various shapes with volume and uniformity of product. Regarding.

(2) Conventional technology Direct-baked bread (Haas bread) such as plan bread is made from wheat flour, yeast, salt, water, dough improvers, and if necessary, flours other than wheat flour, sugar, fats and oils, dairy products, etc. Mix and knead the ingredients to make bread dough in the usual way, divide it into pieces, round it,
It is manufactured by taking some bench time to shape it, arranging it on a canvas of cloth, board, etc., roasting it, and then placing it directly on the hearth of an oven and firing it.

(3) Problems to be Solved by the Invention However, the conventional method for producing direct-baked bread has the disadvantage that the size and shape of the bread dough is not stable due to subtle changes in conditions such as fermentation, shaping, and baking. Because the expansion during fermentation and baking tends to spread widely in the horizontal direction, the elongation in the height direction is suppressed.
The drawback was that it produced flat, so-called limp, and insufficiently voluminous bread.

Compared to Danish bestries and sweet breads, direct-baked bread is often made with a leaner mixture of flour and water, and requires careful management of conditions such as dough kneading, water absorption, fermentation, and so on.
It requires all manufacturing technology and scientific control from selecting appropriate flour to preparing and baking, such as controlling the conditions of baking time, temperature, and humidity, and it is in nature to maintain suitable conditions under these various controls. This property exacerbates the shortcomings of the above-mentioned method of producing direct-baked bread.

Expansion in the bread manufacturing process is an absolute prerequisite for obtaining the desired taste and volume of the product. Expansion under proper conditions before baking causes good baking expansion during baking, resulting in a voluminous bread.

The dough in the oven is subjected to optimal temperature and humidity, increasing the rate of expansion. However, when fermenting bread dough in a roasting oven, it is necessary to leave enough energy to allow the bread dough that is placed in the oven after the roasting period to further expand in the oven. It is difficult to judge, and the only way to judge is by looking at the situation when the dough reaches a certain height. Furthermore, it requires an extremely high degree of skill to give the product a stable size and shape at the end of the roasting process, and to obtain a stable shape and sufficient volume and uniformity due to expansion when the kettle expands during firing.

This invention can maintain a constant size and shape despite subtle changes in the conditions of bread dough during fermentation, shaping, baking, etc., and prevents bread dough from expanding in the lateral direction during fermentation and baking. By suppressing this, it is possible to increase the elongation in the height direction and obtain bread with volume and uniformity.Also, it is possible to stably make bread of various shapes by using the molding method. The purpose is to provide a manufacturing method.

(4) Means for solving the problem This invention was made by focusing on the difficulty in controlling delicate conditions such as roasting (fermentation) and baking of bread dough in the manufacturing method of direct-baked bread such as French bread. In particular, it solves problems in the process of roasting and baking bread dough.

For this reason, in the present invention, the bread dough formed by the above-mentioned conventional technique is surrounded in advance with a frame band made of heat-resistant paper in the form of a band before taking it to the oven, and the bread dough is surrounded by the frame band. The bread dough is arranged as it is on a canvas of cloth, a board, etc. and a roaster is taken, and after the roaster is taken, the bread dough is placed directly on the hearth of the oven with the frame band surrounding it and baked.

The frame drop is not limited to heat-resistant paper, and may be made of materials such as aluminum foil, sheet metal, glass, and ceramics.

(5) Effect If the formed bread dough is surrounded by a belt-shaped frame, take the roasting oven, ferment and expand within the frame, and then bake the bread dough while it is surrounded by the frame. In firing,
Since the lateral expansion of the dough is suppressed, the reflex effect is to ensure a constant elongation of the dough in the height direction during fermentation and baking, achieving volume and improving the uniformity of the bread after baking. You can get sex. In addition, when the formed bread dough is roasted and baked while being surrounded by a frame, the bread dough is fermented and baked within the frame of a predetermined shape, so bread of the desired size and shape can be stably obtained. Moreover, since the bread dough can be baked in contact with the hearth of the oven in accordance with the conventional direct-baked bread technique, it is possible to maintain the good cooking characteristic of direct-baked bread. The frame used in the present invention can have any shape, and for example, it is possible to produce direct-baked bread in shapes that have not been seen before, such as a foot shape, an animal shape, a character shape, etc. .

Below, as an example, bread dough was made in the usual manner, divided, rounded, and shaped, and the bread dough was surrounded by a frame band and roasted, and then baked while being surrounded by the frame band. A comparative example is shown in which a roaster was used without enclosing it, and then firing was performed without using a frame.

The method using a frame strip was superior to the conventional method without a frame strip in terms of product height and volume, and produced a product with less variation in length and volume and uniformity. .

Using the same dough, the same weight, and the same molding method, bread making processes were carried out using the straight method and the dough method.

(Example 1) ■Straight method (a) Dough composition example Flour ・・・・・・・・・・・・・・・・・・ 1
00% salt ・・・・・・・・・・・・・・・・・・
・2% yeast ・・・・・・・・・・・・・・・
・・・・・・ 2% yeast food・・・・・・・・・
・・・ 0.1% water ・・・・・・・・・・・・
・・・・・・・・・ 64% (b) Manufacturing process mixing ・・・・・・・・・・・・・・・ LaH
s Kneading temperature ・・・・・・・・・・・・・・・ 2
4℃ fermentation time ・・・・・・・・・・・・ 120 minutes (punching at 90 minutes) Divide, round bench time ・・・・・・・・・・・・ 30
Minute roasting time ・・・・・・・・・・・・・・・ 7
0 minute baking time ・・・・・・・・・・・・・・・
30 minutes baking temperature ・・・・・・・・・・・・・・・
230℃ (fabric weight) ・・・・・・・・・・・・・・・
・ 270g (formed special fabric dimensions)・・・・・・・・・
38cm (length) (c) Height of the frame used ・・・・・・・・・・・・・・・
3 cm width ・・・・・・・・・・・・
... 5 cm long ... old ...
Old... 4Qcm (d) Firing Results After 60 minutes had passed after firing, the height, width, length, and volume of each of the 40 products were measured. It is better to use a frame band in terms of product height and volume, and there is less variation in length when a frame band is used.

Blank space below (Example 2) ■Medium dough method (a) Dough composition example (middle dough) Flour ・・・・・・・・・・・・・・・・・・
70% yeast ・・・・・・・・・・・・・・・・・・
・2% yeast food ・・・・・・・・・
0.1% water ・・・・・・・・・・・・・・・
・・・ 40% (honban) Flour ・・・・・・・・・・・・・・・・・・
30% salt ・・・・・・・・・・・・・・・・・・
・2% sugar・・・・・・・・・・・・・・・
・・・・・・ 5% fat ・・・・・・・・・・・・
・・・・・・・・・ 5% milk powder ・・・・・・・・・
・・・・・・・・・ 2% water ・・・・
・・・・・・・・・・・・・・・ 24% (B) Manufacturing process (medium grade) Mixing・・・・・・・・・・・・・・・ L
3H.

Baking temperature ・・・・・・・・・・・・・・・・・・
24℃ fermentation time ・・・・・・・・・・・・・・・・・・
・ 4 hours (real edition) Mixing・・・・・・・・・・・・・・・・・・ L
3 Hz Oil Ln Hs Kneading temperature ・・・・・・・・・
・・・・・・・・・ 27℃ floor time ・・・・
・・・・・・・・・ 25 minutes divided, round bench time ・・・・・・・・・ 25 minutes roasting time ・・・・・・・・・ 50 minutes baking time ・・・・・・・・・・・・・・ 30 minutes baking temperature ・・・・・・・・・・・・ 220℃ (dough weight) ・・・・・・・・・・・・ 265g (molding special fabric dimensions )・・・・・・・・・ 29cm (length) (
C) Frame band height used ・・・・・・・・・・・・・・・・・・
3cm width ・・・・・・・・・・・・・・・・・・
・7 cm length ・・・・・・・・・・・・
・・・・・・ 31ca + (d) Firing results After 60 minutes after firing, the height, width, length, and volume of each 40 products were measured. The one used is better, and the length is less variable than the one using a frame band.

Below is the margin (6) Effect As explained above, this invention takes the roasting furnace with the formed bread dough surrounded by the belt-shaped frame ribs, ferments and expands within the frame ribs, and then surrounds the bread dough with the frame ribs. Since the bread is baked in the open oven, the size and shape of the baked bread are stable and constant, and at the same time, the volume and uniformity of the bread are achieved. be. Further, according to the present invention, bread having the volume and uniformity can be manufactured without necessarily requiring a high degree of skill. Since the frame used in this invention can be of any shape, it is possible to manufacture breads of various shapes that have not been seen before.

Claims (1)

[Claims] 1. Mix and knead raw materials such as wheat flour, yeast, salt, water, and dough improvers to prepare dough in a conventional manner, and surround the divided, rounded, and shaped bread dough with a frame and roast it in a roasting oven. A method for producing direct-baked bread, which comprises baking the bread while surrounding it with the frame band after taking the bread. 2. The method for producing direct-baked bread according to claim 1, characterized in that all or part of the wheat flour is used in place of other flours. 3. The method for producing directly baked bread according to claim 1, wherein the raw materials include wheat flour, yeast, yeast food, water, salt, sugar, fats and oils, and dairy products. 4. The method for producing direct-baked bread according to claim 3, characterized in that among the raw materials, all or part of wheat flour is used in place of other flours.