JPH0191741A - Method for manufacturing dough - Google Patents

Abstract

PURPOSE: To provide dough capable of suppressing gas discharge, moisture evaporation and excessive fermentation and obtaining the bread of excellent touch and taste by molding secondarily fermented dough and quickly freezing it thereafter. CONSTITUTION: By molding the secondarily fermented dough in a prescribed shape and quickly freezing it thereafter, the object dough is obtained.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for manufacturing bread dough.

[Prior Art] Consumers prefer to eat freshly baked bread, so they bake homemade bread.

Conventionally, the bread dough is manufactured by first kneading the raw materials with yeast, performing primary fermentation at a room temperature of 28 to 30°C, degassing, and then leaving the dough for a predetermined period of time to perform so-called nekjiji. This is done by molding into a shape, performing secondary fermentation (hereinafter referred to as "proofing"), and firing.

[Problems to be Solved by the Invention] However, when baking bread dough using the method described above, evaporation of water in the dough, degassing, and excessive fermentation may occur between the time after baking and the time after baking. The bread dough had poor taste and flavor, and it was difficult to produce bread dough with a uniform taste.

[Means for Solving the Problems] The present invention is characterized in that secondarily fermented bread dough is formed into a predetermined shape and then rapidly frozen.

[Function] In the present invention configured as described above, the outer portion of the bread dough becomes hard due to quick freezing, and degassing, moisture evaporation, and excessive fermentation are suppressed.

[Example] The present invention will be explained in detail below.

The raw materials used in the present invention are prepared by essentially including wheat flour, water, and yeast, and adding seasonings such as salt and sugar, nutrients such as butter and milk, and other additives as appropriate.

This adjustment is performed by mixing the above raw materials and kneading with water. The kneading may be carried out by hand or by mechanical means such as a mixer.

The yeast is activated by mixing, so -
Liquid fermentation becomes possible.

During the primary fermentation, be sure to keep the bread dough from drying out at a room temperature of 27~27°C.
The process is carried out at 30°C and humidity of 70-85%. After that, punching is performed as necessary. This is to remove the carbon dioxide gas that has filled the dough during the next fermentation, and to supply oxygen from the air to ferment the yeast. This is done to make the dough more active and to even out the temperature on the surface and inside the dough.

By applying further impact, the fabric can be tightened.

After punching, the dough is formed into a predetermined shape.

As the molding method, either a method of molding by hand or a method of molding in a mold may be used. The formed dough is heated to 60~32°C in an atmosphere with a room temperature of 30~32℃ and a humidity of 75%.
Test for 70 minutes. This process ferments the gluten in the dough that has been damaged during the previous shaping process, making the dough softer and allowing you to make bread that cooks well and has good elasticity. After further proofing, -20
It is supplied into a freezer maintained at around 0.degree. C. and rapidly frozen for a predetermined period of time (for example, 45 to 60 minutes). By rapid freezing, bread dough freezes and becomes hard from the surface side, and freezing gradually progresses toward the inside. In other words, since the outside part of the bread dough becomes hard, moisture and gas generated during the baking are sealed within the dough and do not leak outside.This keeps the inside of the dough in the same state immediately after baking, preventing quality deterioration. can do. Furthermore, since the temperature is kept low, yeast activity decreases and the fermentation rate rapidly decreases. Therefore, excessive fermentation can be prevented and freshness can be maintained. Furthermore, retention is imparted by low temperatures. After such quick freezing, it is used for firing as is.
Gas release, water evaporation, and excessive fermentation are suppressed, so
The bread can be made to have a soft and flexible texture, and also to have a moist texture when eaten.

In the present invention, the bread dough may be thawed to some extent after being quickly frozen before being baked. In this case, the thawing is preferably done so that the inside of the dough becomes hard to some extent.

Example 1 A raw material for bread dough for croissant, the composition of which is as follows.

Flour 100 parts Instant dry yeast 1.5 parts Salt
2 parts sucrose 6 parts improving agent 0.4 parts (Fuji Mix 39
Product name) Butter 5 parts Malt 0.5 part Milk
45 parts water
16 parts First, knead the above raw materials for 3 minutes,
Fermentation is carried out for 60 minutes at a room temperature of 27-30° C. and a humidity of 70-85%.

Next, after punching, rolling, and sleeping, the room temperature is O~2℃.
The dough was kept refrigerated for 16 hours, then the dough was stretched, folded, wrapped around butter, and rolled. After rolling to a predetermined length, the dough was folded into three and further rolled, and this process was repeated three times in total.

Next, the bread dough was cooled, stretched to a certain thickness, cut into isosceles triangles with a certain weight, and then rolled into three and a half turns to form a croissant shape.

Furthermore, the bread dough formed in this way was placed on a tray and heated for 60 minutes at a room temperature of 30,732°C and a humidity of 75%.
Thereafter, the bread dough was coated with egg and quickly frozen in a -20°C stocker for 50 minutes.

The frozen bread dough obtained in the above manner was arranged on a baking sheet with space between each other, thawed for 20 minutes at room temperature of 27 to 30 degrees Celsius, and baked in an oven at 220 to 240 degrees Celsius for 14 minutes. It has a certain elasticity,
When eaten, it had a crispy texture and a uniform aroma and flavor.

[Effects of the Invention] According to the present invention as described above, since rapid freezing is performed after freezing, degassing, moisture evaporation, and excessive fermentation can be suppressed, resulting in bread with improved texture and texture. be able to.

Claims (1)

[Claims] A method for producing bread dough, which comprises forming secondarily fermented bread dough into a predetermined shape and then quickly freezing it.