JPH0292231A - Production of bread - Google Patents

Abstract

PURPOSE:To enhance expansibility of baked bread and obtain the bread having favorable soft texture by previously fermenting an inner material dough at a low temperature, simultaneously adding an emulsion type lactic acid fermentation product to the material in a process for normal kneading in producing the bread by an inner material dough method. CONSTITUTION:A bread dough is fermented. In the process, an inner material dough is fermented in a refrigerated state and an emulsion type lactic acid fermentation product is added to the material during normal kneading thereof. A fermentation product prepared by fermenting an emulsion containing >=5% (especially 19-50%) fats and oils and >=5% (especially about 20%) nonfat milk solid substance with a cheese-producing microorganism is preferred as the emulsion type lactic acid fermentation product, which is added in an amount within the range of about 3-20% based on the wheat flour thereto.

Description

[Detailed description of the invention] [Industrial application field]

TECHNICAL FIELD The present invention relates to a method for producing bread that has a good color and gloss when baked and is soft to the touch.

[Conventional technique Wi]

(Background) The history of bread begins in the Egyptian era, 4000 years ago. Since then, as the times have changed, various types of bread have appeared, but today the mainstream in Japan is rich bread containing plenty of oil, skim milk powder, sugar, salt, etc. in addition to wheat flour. It is an American style bread making technique. (Problems with the prior art) There are several types of this American bread making method, such as the direct dough method, medium dough method, medium noodle dough method, liquid dough method, and continuous dough method. The medium dough method is suitable for producing bread with uniform physical properties by adjusting the dough fermentation even when the suitability of the flour is unclear, but the final product generally has low expansion and lacks softness. This is a drawback. Incidentally, it is true that increasing the amount of oil and fat in margarine, shortening, etc. (usually about 5% of the flour) can increase expandability to a certain extent, but on the other hand, the structure of the baked product becomes rough, making it difficult to obtain a desirable product. I can't.

[Problem to be solved by the invention [11] Therefore, the problem to be solved by the present invention is to improve the expandability of baked bread and provide bread with a preferable soft feeling in the known dough method. be. Another object of the invention is to provide breads with a far superior color and luster than conventional breads. (Means for Solving the Problems) (Progress) As a result of research into means for improving the above-mentioned drawbacks of the dough filling method, the inventor has discovered that by refrigerating the filling dough, a smooth dough can be obtained. By adding the remaining ingredients to this dough and adding an emulsion-type lactic acid bacteria fermentation product during the final kneading process, not only does the softness of the baked dough further increase, but surprisingly, We have discovered that the color and luster of the product is significantly improved compared to additive-free products. (Summary) The present invention is based on the above knowledge, and the gist is that when fermenting bread dough, The gist of this invention is a bread manufacturing method characterized by fermenting the dough in a refrigerated state and adding an emulsion-type lactic acid bacteria fermentation product during the main kneading process.Main matters related to the invention are described below. (Bread) In the present invention, (bread) refers to a product made mainly from wheat flour, fermented by adding a biological leavening source to it, and expanded by heating. Lean bread, which is made almost entirely of flour, is also included, but in general, rich bread that is rich in auxiliary ingredients such as fats and oils, skim milk powder, sugar, and salt is more suitable. Bread that does not have a special sweetness or milky taste, which is commonly called white bread, is the most preferable subject of the invention. %powder,
Mix the entire amount of yeast, improver and water to make a medium, and store it in a constant humidity room near room temperature (e.g. temperature 28℃, humidity 75%R/).
After leaving for 3 to 4 hours for preliminary fermentation, the remaining ingredients are added and kneaded, followed by processes such as blooming, rolling, intermediate roasting (aging), shaping, molding, and baking. This is the method of obtaining bread products. On the other hand, the present invention is characterized in that, as an essential step, the medium dough before the main kneading is pre-fermented at a low temperature of 0° C. or higher and 10° C. or lower, preferably around 5° C. The fermentation time is longer than the conventional method, usually around 20 hours. (Lactic acid fermented product) The lactic acid fermented product used in the present invention is obtained by lactic acid fermentation of an emulsion containing fats and oils and milk solids. Oils include soybean oil, rapeseed oil, palm oil, coconut oil, palm kernel oil,
Animal and vegetable oils such as beef tallow and lard, their fractionated oils, hydrogenated oils, transesterified oils, or mixtures thereof are used. The above fats and oils are emulsified as tightly as possible together with milk solids, preferably skim milk powder, and an appropriate nonionic emulsifier,
Lactobacillus bulgaricus, Streptococcus
It is fermented by lactic acid bacteria such as Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, and Streptococcus diacetylactis. Fermentation is preferably continued at 40-45°C for about 3-10 hours.At this time, at the end of fermentation, the pH of the broth is 3.
．． As a guideline, it should drop to about 8 to 4.8. The oil content in the emulsion before fermentation is 5% or more, especially 1
9 to 50%, and non-fat milk solids content is 5% or more, especially 20%
It is desirable that the content be around %. The lactic acid fermented product is added in an amount of approximately 3 to 20% to wheat flour. [Function] According to the present invention, the soft feel of bread is improved, and the color and luster are also improved. The improvement in the soft texture of the former is probably due to slow gas generation due to low-temperature fermentation, and the fact that the lactic acid fermentation product becomes an emulsion and penetrates into the gluten molecules interposed between the starch particle clusters of the flour and spreads. This is thought to be due to the fact that each particle mass of starch is sufficiently covered with a gluten film, and as a result, gas is effectively retained, resulting in the formation of a fine cell structure. On the other hand, although the latter improvement in color and luster can be explained as being due to the Maillard reaction between amino acids produced from milk protein and sugar, it is unclear whether or not it is related to the fats and oils in the lactic acid fermentation product. It's difficult to do. In addition to the above effects, prolongation of aging is also observed,
This is probably because the oil film released from the lactic acid fermentation product destroyed by calcination wraps around the starch particles and delays β conversion.

【Example】

Hereinafter, embodiments of the invention will be described with reference to Examples, but the examples are, of course, for illustrative purposes and do not mean a limitation on the idea of the invention. Reference Example (Preparation of Lactic Acid Fermented Product) 18 parts of hydrogenated rapeseed oil with a melting point of 31"C (by weight, the same applies hereinafter), an emulsifier (lecithin and fatty acid monoglyceride >0.
15 parts and water, a total of 100 parts of the composition, was pre-emulsified at 75-80°C for 910 minutes with a homomixer, and then further emulsified at 80k
The mixture was passed through a homogenizer under conditions of g/crA and emulsified tightly. After cooling the above emulsion to 42-43°C, it was inoculated with a mixed starter consisting of cultured bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus and fermented at the same temperature for 4 hours. The obtained lactic acid fermented product was heat sterilized at 80"C and homogenized under the conditions of 100/cot to obtain a lactic acid fermented product with a pH of 4.0. Example 1 and Comparative Examples 1 to 3 (Production of bread) ) (a) Recipe Table-1 Ne* (Panbath Bread) (manufactured by the applicant company) Table-2 (continued) *Margarine is added at the end of the first medium speed stage. (c) Finishing Condition Table-3 (d ) Evaluation Each of the sample breads produced in Example 1 and Comparative Examples 1 to 3 was sensually compared by an experienced panel.The results are summarized in Table 4 below. At the same time, by providing breads with excellent color and luster, aging resistance, etc., it can contribute to improving the eating habits of the people.As is clear from the above experimental results, the bread produced by the method of the present invention It can be seen that in terms of softness, luster, aging resistance, and other points, the product is superior to the control to which no lactic acid fermentation product was added, even when using the normal soybean method and the refrigerated soybean method.

【Effect of the invention】

Claims (1)

[Scope of Claims] 1. A method for producing bread, which comprises fermenting a medium dough in a refrigerated state and adding an emulsion-type lactic acid bacteria fermentation product during main kneading. 2 The emulsion-type lactic acid bacteria fermentation product has an oil and fat content of 5% or more,
2. The method according to claim 1, wherein the emulsion contains 5% or more of non-fat milk solids and is fermented with cheese-producing bacteria.