JPH03151821A - Cooked bread - Google Patents

Abstract

PURPOSE:To obtain the title bread with crisp mouth feeling at normal temperature by baking a bread dough containing wheat flour prepared by adding medium and/or low gluten wheat flour to high gluten wheat flour so as to regulate the protein content within a specified range. CONSTITUTION:Medium and/or low gluten wheat flour is added to high gluten wheat flour to regulate the protein content within a range of 9-11 (pref. 9.5-10.5) wt.%. For example, high gluten wheat flour 12.5wt.% in the protein content and medium gluten wheat flour 8.5wt.% in the protein content are mutually blended at the weight ratio of the former to the latter = 1:(0.5-6.7). The bread dough containing this wheat flour is then baked into the objective cooked bread. The present bread, even if heated in a microwave oven or heated after preservation in a frozen state, will cause no enhancement in sink marks and keep crisp mouth feeling.

Description

[Detailed description of the invention] Industrial applications The present invention relates to cooking bread.

Conventional technology and its problems In general, the bread used for cooking hamburgers, hot dogs, etc. has a weak texture and is preferred to have a crisp texture. In particular, hamburger buns are manufactured by forcibly cutting the gluten in the bread dough, which is called ``fu-kiri'', and then baking it to give it a soft and crisp texture. Bread that has been cut into wheat has a crisp and crisp texture at room temperature, and does not become too ground when heated in a microwave, but if heated after being frozen, the grind becomes stronger and the texture is impaired. It has the following drawbacks. This drawback is that hamburgers and hot dogs are stored frozen,
This is not desirable in the current situation where it is becoming popular to reheat food by heating it before eating.

Furthermore, since a dedicated line is required to cut the wheat gluten, a regular bread line cannot be used.

On the other hand, only strong flour is usually used as flour for cooking bread. In some cases, a small amount of medium-strength flour is used together with strong flour (Japanese Patent Application Laid-Open No. 63-287435), but in that case, the protein content of the wheat flour exceeds 11%. Conventionally, the protein content of flour for cooking bread has not been adjusted.

Means for Solving the Problems As a result of intensive research, the present inventor succeeded in obtaining a cooking bread that can solve the problems of the prior art described above, and completed the present invention.

That is, the present invention relates to a cooked bread made by baking a bread dough containing wheat flour whose protein content is adjusted to 9 to 11% by adding medium-strength flour and/or soft flour to strong flour.

According to the present invention, by adding medium-strength flour and/or soft flour to strong flour, the protein content of the flour contained in the bread dough is increased from 9 to 11.
By adjusting the % and baking the bread dough, it has a crisp and crisp texture at room temperature, does not become too crunchy even when heated in a microwave, and does not become too crunchy even when heated after freezing. It is possible to obtain cooked bread that maintains a crisp texture without becoming too strong, and since it is not necessary to cut the wheat in the production of the cooked bread, a normal bread line can be used.

In the present invention, as flour for bread dough, medium-strength flour and/or weak flour are used in addition to strong flour, and the protein content of the flour contained in the bread dough is 9 to 11%, preferably 9.5 to 10%.
．． Adjust to about 5%. Strong flour usually contains 11.5% or more protein, so add all-purpose flour (usually has a protein content of 8% or more) and/or weak flour (usually has a protein content of 6.5% or more) to this.
% or more) can be adjusted to the specific value. For example, if the protein content is 12.3% strong flour and 8.5% medium flour, strong flour: medium flour - 1 = 0.5 to 6.
They may be blended at a ratio of about 7 (weight ratio). Also, in the case of 12.3% strong flour and 7.2% weak flour, strong flour: weak flour =
They may be blended at a ratio of about 1:0.3 to 1.9 (weight ratio). If the protein content is less than 9%, the bread will be soft and chewy, while if it exceeds 11%, the bread will be chewy.
Either case is not preferable. Note that the total amount of flour in the bread dough may be the same as in the usual case.

The cooked bread of the present invention can be manufactured according to a conventional method except that the protein content of the wheat flour contained in the bread dough is adjusted to 9 to 11%. For example, flour, baker's yeast, yeast food,
After mixing the middle ingredients such as water well and fermenting them, add the remaining flour, sugar, salt, oil, fats and oils, emulsifiers, water and other normal bread ingredients and knead to obtain bread dough. The bread dough may be divided into desired sizes and shapes, fermented for the final time, and baked while allowing time for ripening.

Effects of the Invention According to the present invention, it has a crisp and crisp texture at room temperature, does not become too crunchy even when heated in a microwave oven, and does not become too crunchy even when heated after frozen storage. It is possible to obtain cooked bread that maintains a crisp texture, and since it is not necessary to cut the wheat in the production of the cooked bread, a normal bread line can be used.

EXAMPLES Below, Examples and Comparative Examples will be given to further clarify the present invention.

Example 1 A medium dough material with the following composition was put into a mixer for vertical mold 2, kneaded at a temperature of 24°C, and kneaded at a low speed of 1100 rpm for 1 minute.
After mixing at a medium speed of 90 rpm for 3 minutes, fermentation was carried out for 4 hours to obtain a medium seed.

Medium material Amount (g) Ratio (%) Strong 1st grade flour
280 28 All-purpose flour 420 42 Baker's yeast 25 2.5 Yeast food 1.5 0.15 Water
400 40 Main kneading was performed using the entire amount of the obtained medium dough and the ingredients of the following composition.

Materials for this dough Mixture fl (g) Ratio (%) Medium Seeds Total Noble strength 1st grade flour 120 12 Medium strength 1st grade flour 180 18 Sugar Sugar 100 10 servings
Salt 20 2 Oil Fat 8
0 8 Emulsifier 50.5 Water 200 20 Put all ingredients except oil and fat into a vertical mixer and mix 100
The mixture was mixed at a low speed of 1100 rpm for 2 minutes and at a medium speed of 190 rpm for 2 minutes, then oil and fat were added, and further mixed for 2 minutes at a low speed of 1100 rpm and for 1 minute at a high speed of 29 rpm. The dough temperature is 27
It was °C. Floor time was 10 minutes. Divide the resulting bread dough into 60g portions, roll into balls, take 10 minutes of bench time, and mold onto a baking tray at a temperature of 38°C.
It was tested at a humidity of 75% for 60 minutes, and both the upper and lower holes were baked in a reel oven at 190°C for 8 minutes.

The protein content of the first-grade strong flour was 12.3%, the protein content of the first-grade medium-strength flour was 8.5%, and the protein content of the total amount of wheat flour used was 10.0%.

Example 2 Bread was produced in the same manner as in Example 1, except that the middle dough material and the final dough material were used in the following formulations.

The protein content of the strong 1st grade flour was 12.3%, the protein content of the thin blade 1st grade flour was 7.2%, and the protein level n of the total amount of flour used was 10.0%.

Medium seed material Strong 1st grade flour Thin blade 1st grade flour Baker's yeast Yeast food Water content (g) Ratio (%) 385 38.5 315 31.5 25 2.5 1.5 0.15 400 40 Main dough material Seeds Strong 1st grade powder thin blade 1st grade powdered sugar Sugar content (g) Total amount 65 35 00 Ratio (%) 16, 5 13, 5 0 Salt 20 2 Oil Fat 80 8 Emulsifier 50.5 Water 180 18 Comparative example 1 Example All of the medium strength 1st grade flour used in step 1 is replaced with strong strength step 1.
Bread was obtained in the same manner as in Example 1 except that the bread was changed to regular flour.

Comparative Example 2 All of the medium strength 1 grade flour used in Example 1 was replaced with strength 1 powder.
Bread dough was obtained in the same manner as in Example 1 except that the flour was changed to regular flour. After cutting this bread dough with a dough pump, dividing and rounding operations were carried out in the same manner as in Example 1 to obtain bread.

Comparative Example 3 Bread was obtained in the same manner as in Example 1, except that 300 g of strong flour and 700 g of soft flour were used as the flour. The protein content of the total amount of wheat flour was 8.7%.

Comparative Example 4 Bread was obtained in the same manner as in Example 1, except that 900 g of strong flour and 100 g of medium flour were used as the flour. The protein level n of the total amount of wheat flour was 11.9%.

The texture of the breads obtained in Examples 1 to 2 and Comparative Examples 1 to 4 was sensory tested by 10 panelists involved in food research. The results are shown in Table 1 below.

First, the bread has a rough texture and hardly loses its texture even if it is heated after being frozen, whereas bread that has been cut into wheat flour (Comparative Example 2) does not have a bad texture at room temperature, but It can be seen that the texture becomes significantly worse after frozen storage.

It was also found that if the protein content of the wheat flour was not within the specified range (Comparative Examples 3.4), the texture of the bread would be poor.

Claims (1)

[Claims] (1) Cooked bread made by baking bread dough containing wheat flour whose protein content is adjusted to 9 to 11% by adding medium-strength flour and/or soft flour to strong flour.