JPH04207147A - Preparation of bread - Google Patents

Abstract

PURPOSE:To prepare bread having large specific volume and soft texture and resistant to caving by mixing and emulsifying raw materials such as common salt, sugars and oil and fat with water, adding the obtained emulsion and wheat flour to a fermented seed dough and subjecting the mixture to kneading, fermentation, drying and baking. CONSTITUTION:Raw materials such as common salt, sugars (e.g. sucrose) and oil and fat (e.g. shortening, margarine or butter) are mixed and emulsified with water. The obtained emulsion and wheat flour are added to fermented intermediate seed dough prepared by intermediate seed process and the mixture is subjected to kneading, fermentation, drying and baking by conventional process to obtain the objective bread.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a method for producing bread that has a larger specific volume than conventional methods, is softer, and does not cause caving.

(b) Conventional technology There are various methods for producing bread, and the most widely used method is the dough method. In this method, first, add the entire amount of yeast and an appropriate amount of water to most of the flour, mix to make a dough, ferment for 4 hours, mix it in a mixer, and add the remaining flour to the dough.

This method involves adding salt, sugars, oils and fats, and other raw materials and an appropriate amount of water and then kneading the dough. This method not only gives the dough excellent mechanical resistance, but also provides very stable fermentation under unstable fermentation conditions.
There is an advantage that a product of good quality can be obtained.

(C) Problems to be Solved by the Invention In recent years, there has been an increasing demand for bread with a softer texture. I can't get it. Further, even if bread with a soft texture is successfully produced, the bread often has the disadvantage that the sides of the bread become caving and become deformed after baking.

An object of the present invention is to provide a method for producing bread that has a greater softness than conventional breads and does not cause caving.

(d) Means for Solving the Problems, that is, the present invention is to combine an emulsion obtained by pre-mixing and emulsifying raw materials such as salt, sugars, oils and fats with an appropriate amount of water, and wheat flour by fermentation using a known Nakadou method. This bread manufacturing method is characterized in that, in addition to the medium dough, kneading, fermentation, proofing, and baking are performed in accordance with the following conventional methods.

In the normal dough method, as mentioned above, the remaining wheat flour and salt are sequentially added to the dough prepared separately as described above, and the final kneading is carried out. It is characterized by the fact that the raw materials are mixed in advance to form an emulsion.

The saccharide used in the present invention is sugar.

Invert sugar, nectar sugar, crystallized glucose, refined glucose.

Examples include starch syrup, high fructose sugar, honey, maltose, lactose, fructose, and sugar alcohols.

As the oil or fat, shortening, margarine, butter, lard, etc. can be used.

In addition to these raw materials, dairy products, egg products, and various additives can also be used as needed.

Dairy products include milk, condensed milk, whole milk powder, skim milk powder, whey powder, cream, cheese, etc.
Examples of egg products include whole eggs, liquid eggs, frozen eggs, dried eggs, and sweetened concentrated eggs.

When mixing and emulsifying the above raw materials in advance, a homomixer, a homogenizer, etc. are used, and if necessary, an emulsifier such as fatty acid glyceride or sucrose fatty acid ester is added. In addition, if the raw material mixture is heated to about 80°C for sterilization during the emulsification operation, then it should be heated to 40°C.
By continuing the emulsification operation by cooling before and after, a more stable emulsion can be obtained.

The emulsion thus obtained is added to the fermented medium dough according to a conventional method, and the mixture is kneaded according to the conventional bread-making method.

Bread is manufactured by fermenting, baking, and baking.

When adding the emulsion to the medium dough, an appropriate amount of adjustment water can be added as necessary.

The method of the present invention can be applied to breads, soft rolls, sweet breads, etc.

fe) Effect of invention According to the present invention, the following effects are brought about.

(1) Compared to conventional products with the same formulation, the specific volume is larger and softer bread can be obtained.

(2) Despite the large specific volume, caving does not occur in white bread.

(3) There is little aging during storage, and the bread does not become hard.

The reason why the above effects are achieved in the present invention is not necessarily clear, but it is presumed that because the emulsion is added to the dough, salt, sugar, etc. are less likely to damage the gluten membrane in the dough.

Example) Examples and Comparative Examples Example 1 7000 g of wheat flour, 250 g of yeast, 10 g of yeast food, and 4000 g of water were mixed at a kneading temperature of 25°C.

A medium dough was made under the conditions of fermentation time of 180 minutes.

Separately, 200 g of salt, 500 g of sugar, 400 g of margarine (manufactured by Nisshin Oil Co., Ltd., trade name: Sopra 200)
, 2200 g of water was mixed and emulsified using a homomixer.

This emulsion and 3000 g of flour were added to the above-mentioned medium dough, kneading temperature 28°C, floor time 20 minutes, bench time 20 minutes, baking 55 minutes (38°C), baking 35 minutes (
Bread was manufactured under conditions (180°C).

Comparative Example 1 A medium dough was made under the same conditions as in Example 1, and 3000 g of wheat flour, 200 g of salt, and 500 g of sugar were added to this dough.
, Margarine (manufactured by Nisshin Oil Co., Ltd. Product name: Sopra 200'
) and 2200 g of water were added and kneaded, followed by fermentation, proofing, and baking under the same conditions as in Example 1 to produce a loaf of bread.

Example 2 Regarding the bread according to Example 1 (product of the present invention) and the bread according to Comparative Example 1 (conventional product), specific volume, presence or absence of caving,
The changes in hardness over time were compared.

The specific volume was measured by the rapeseed method for samples one day after production, and the presence or absence of caving was visually observed. In addition, the hardness was measured using a rheometer (manufactured by Fudo Kogyo, NRM2002J) for samples 1 day and 3 days after manufacture.
ffi) and a disc-shaped adapter with a diameter of 10 mm.

The results are shown in Table-1.

Table 1 From the results, the bread produced by the method of the present invention has a larger specific volume and is softer than the conventional product, and does not cause caving. Also, the bread does not become hard during storage, indicating that it ages slowly.

Example 3 Flour 1400g, yeast 60g, yeast food 2
A medium dough was prepared by mixing 560 g of water, 300 g of whole eggs, and a kneading temperature of 24° C. and a fermentation time of 180 minutes.

Separately 200g sugar, 36g salt, 100g sweetened condensed milk
.

Margarine (manufactured by Nisshin Oil Co., Ltd. Product name: Buriranch 200C)
P) 320 g, quality improver 20 g, and water 124 g were mixed and emulsified using a homomixer. 800g of this emulsion
, 600 g of wheat flour and 160 g of adjusted water were added to the above medium dough, kneading temperature was 28°C, and floor time was 30 minutes.

A butter roll was produced under the conditions of 20 minutes of bench time, 50 minutes of baking (32°C), and 10 minutes of baking (200°C).

Comparative Example 2 A medium dough was made under the same conditions as in Example 3, and to this dough was added 600 g of wheat flour, 200 g of sugar, 36 g of salt, and 1 portion of sweetened condensed milk.
00g, margarine (manufactured by Nisshin Oil Co., Ltd., trade name: Buriranch 200CP) 320g, quality improver 20g, water 28g
4 g was added and kneaded, followed by fermentation, proofing, and baking under the same conditions as in Example 3 to produce butter rolls.

Example 4 The butter roll according to Example 3 (product of the present invention) and the butter roll according to Comparative Example 2 (conventional product) were measured using the same measurement method as Example 2 (the hardness was measured based on the results of the molding). The butter roll made by the method of the invention has a larger specific volume and is softer than the conventional product, and the bread does not become hard during storage, which indicates that the bread ages slowly.

Claims (1)

[Claims] (1) Add flour and an emulsion obtained by pre-mixing and emulsifying raw materials such as salt, sugars, fats and oils with an appropriate amount of water, to the dough that has been fermented using the known dough method, and then knead by following the usual method. ,fermentation,
A bread manufacturing method characterized by baking and baking.