JPH03266931A - Preparation of bread - Google Patents

Abstract

PURPOSE:To rationalize preparation, diversify using raw material and improve quality by using specific raw material flour, shaping bread dough without taking HOIRO (second fermentation) and immediately baking, or preparing frozen bread dough and baking. CONSTITUTION:Dough having adjusted viscosity of starch in baking is prepared by selecting specific wheat flour, or using alpha-amylase, etc. Further, specific gluten is selected, or phospholipid (lecithin), etc., is used and solidification of protein is adjusted to prepare bread dough. Next, said bread dough is shaped without taking HOIRO and baked immediately after the shaping to prepare bread. Otherwise, bread dough is shaped and preserved in frozen state, then baked as the frozen state without taking defrosting nor HOIRO to prepare bread.

Description

DETAILED DESCRIPTION OF THE INVENTION (A) Field of Industrial Application This invention relates to a method for manufacturing bread, and particularly to a method for manufacturing bread without fermentation (second fermentation).

(B) Conventional Technology Conventionally, bread has been manufactured through a process of fermentation (second fermentation).

The purpose of baking is to ferment the yeast within the bread dough, give elasticity to the gluten in the bread dough, and age the dough to make it more stretchable. The dough, which rises due to the action of yeast, expands further in the oven and expands.

(c) Problems to be Solved by the Invention However, the process of fermentation (second fermentation) has the problem that setting conditions such as temperature, humidity, time, etc. is troublesome, and it takes too much effort and time. Bread that is not made from flour has quality problems, and you cannot obtain soft and voluminous bread.

In addition, frozen bread doughs such as conventionally molded frozen dough and frozen bread dough after freezing are known, but the former requires thawing and freezing, and requires a lot of time until the bread is baked.
It requires skill to judge when thawing is complete, to determine when thawing is complete, and to maintain conditions for thawing and refrigeration, and also requires space for thawing and refrigeration. Because it is frozen in its entirety, it is susceptible to temperature changes during frozen distribution and has the drawback of being easily crushed.Furthermore, compared to molded frozen products, frozen products are larger in volume and have higher distribution costs. have

The purpose of this invention is to eliminate the need to consider the fermentation stability of yeast in the proofing process, in other words, without performing a second fermentation.
A bread manufacturing method characterized by baking bread dough immediately after shaping, and another object of the present invention is to provide a bread manufacturing method characterized by baking bread dough immediately after shaping, and freezing the bread dough after shaping, and baking the frozen bread dough in the frozen state. Another objective is to provide a new bread-making method that is different from the conventional bread-making methods shown in each of the above objectives, thereby stably improving quality and reducing the time required for the conventional process. It aims to streamline bread making by shortening the process, saving space, and saving labor.

B) Means for Solving the Problems This invention solves the above problems by selecting a specific wheat flour, or by adjusting the viscosity of starch (not necessarily wheat flour) during baking using α-amylase, etc. However, by adjusting the solidification of the protein using phospholipids (lecithin), etc., baking is performed immediately after forming the bread dough without taking fermentation (second fermentation), or after forming the bread dough. The solution is to use a bread manufacturing method that involves freezing bread, storing it frozen, then baking it in the frozen state without thawing or removing the proof (second fermentation), or in some cases, baking the bread after thawing and removing the proof (second fermentation). did.

[Effect]

During the process of kneading bread dough, proteins absorb water and swell, forming gluten structures as a result of kneading. However, when certain flours or α-amylase are used, the formation of gluten structures by proteins that prevent starch from expanding during baking may occur. In addition to controlling the viscosity of starch, it is possible to adjust and control the viscosity to match the swelling of starch during baking, and a part of the generated water vapor is captured in the dough and used to make bread dough. is expanded.

At this time, the amount of water vapor generated is 1/2 to 18.

is trapped in the dough. Bread dough takes a variety of shapes, and the temperature changes during baking also vary depending on location. Therefore, in order to uniformly expand bread dough, it is necessary to maintain a stable viscosity from low to high temperatures and to form fine air bubbles.

The risen dough is solidified at an appropriate stage.

The conditions for solidification are that the starch solidify just before the expansion of the starch ends and that the expansion of the starch is not hindered.

In order to be bread, it must contain sufficient moisture and be solidified. For this reason, protein is chosen as the solidifying substance. Since the temperature of the dough during baking is quite uneven, as mentioned above, the solidification of the protein must also proceed slowly. For this purpose, phospholipids (
It is necessary to add flour such as lecithin or to select flour that has such properties from the beginning.

In general, gluten prevents starch from expanding, so it's best to overmix (some flours are exceptions).

In this way, the starch expanded by the steam is retained in shape by the solidification of the protein, resulting in a uniformly expanded bread.

In addition, the bread dough adjusted to yield the above-mentioned bread can be frozen after being shaped and stored frozen to remove the proofing, and can be made into frozen bread dough that can be baked while frozen. However, it goes without saying that by refrigerating the bread dough, it is possible to make refrigerated bread dough that can be baked while being refrigerated without removing the proof.

〔Example〕

The details of this invention will be explained below according to examples.

Below are examples of blank formulations) In formulation examples (1) to (4), the amount of soft flour with low protein content is increased to suppress the action of gluten, which prevents the expansion of starch. In formulation examples (3) and (4), potato starch or alpha-gelatinized potato starch is added to adjust the blending ratio of strong flour. This adjusts the viscosity of the starch and the amount of protein that prevents the starch from expanding during baking, trapping some of the generated water vapor in the dough and creating conditions for the water vapor to expand the dough. It will be done. Lecithin, which has the effect of controlling protein solidification, is added to all formulations. Of course, lecithin can be replaced with egg (which contains lecithin).

Margin below *5 parts by weight will be pregelatinized during the process.

(Process) The process flow is shown as follows.

(2) Fermentation (3) Cooling (5) (6) (7)
(8) (Note) Regarding (3) cooling and (4) roll-in, Danish
Not necessary for products other than pie.

(6) Freezing and (7) Frozen storage will be adopted as appropriate. (6) It is also possible to change freezing to refrigerated storage, and (7) to change frozen storage to refrigerated storage.

(Example) The process of fermentation (second fermentation) is not included.

The conditions for each step are as follows.

(1) Preparation Mixing L3H8~10 Baking temperature 21-24°C (4) Roll in amount method (5) Final rolling thickness (6) Freezing (elephant, quick freezing) temperature time wind speed (7) Frozen storage temperature (8) Firing By common law.

Against flour 50% 4 vs 4 vs 3 2゜5mm 35°C 30 minutes 3m/sec.

-20'C 0 Mixing must be done over the top. As a result, the gluten tissue is cut and softened, and the swelling of the starch is not hindered.

A texture test was conducted on the bread obtained by the bread manufacturing method of the present invention. The test was conducted on two cases with the formulation adjusted according to the type of bread.

The results are shown in the texture test results table below.

Overall, results were obtained with no discoloration in both the exterior and inner layer compared to conventional bread.

Blank space below (effects) According to this invention, bread dough can be baked immediately after shaping without taking proofing (second fermentation), and the bread dough can be frozen after shaping, and the frozen bread dough can be used as frozen bread dough. Stay frozen! It is possible to bake it. Therefore, it is possible to shorten the time required for conventional processes, and also to streamline bread making, which saves space and labor.

Next, according to this invention, it is possible to use a substance that inhibits yeast fermentation, which was previously considered impossible to use, and bread of comparable quality can be made using flour other than strong flour. In addition to being able to replace yeast with starch, there is no need to consider the fermentation stability of yeast in the baking pan, so it is possible to freely adopt manufacturing methods that were not previously possible.For example, bread dough using wild yeast can be used. It can also be used effectively.

Furthermore, this invention has remarkable effects on streamlining production, diversifying the raw materials used, and improving quality.

In other words, since there is no need for baking, the processes of making dough, shaping, and baking can be separated, and each process can be streamlined. , the process that used to take 5 to 8 hours to complete packaging can be reduced to 1 to 8 hours according to this invention because it only requires baking and packaging.
It will be shortened to about 1.5 hours. Also, 1. The process can be interrupted at any point during the process by refrigeration or freezing.

For example, molding, which requires the most labor, can be carried out by freely selecting the time, speed, and amount depending on the convenience of the personnel. Furthermore, baking can be done according to the time required by the consumer, and since the death of the yeast does not directly affect the quality of the product, it can be stored for a long period of time and production can be planned.

Second, by streamlining the manufacturing process, newer bread can be supplied. The shaped frozen bread dough according to the present invention can be made into bread simply by baking it in a store, and it takes up less space for storage and is easier to distribute than a product that has been frozen after removing the foil. Therefore, the problems of conventional frozen dough are also solved.

3 4 Furthermore, it is now possible to supply freshly baked bread, and there is no need for a long period of fermentation (second fermentation), so bread can be baked as is.
It is possible to increase the content of sweet bread and improve its quality, and it also has the effect of making it possible to develop original products such as adding fillings and baking them in front of customers according to customer orders.

Claims (1)

[Scope of Claims] 1. A method for producing bread, characterized in that bread dough is baked immediately after being shaped without undergoing fermentation (second fermentation). 2. A method for producing bread, which comprises forming the dough, freezing it, and then baking the frozen dough without fermentation (second fermentation).