JPH04211319A - Production of frozen dough piece and production of baked product - Google Patents

Abstract

PURPOSE: To provide a good-quality bread producing process with which the producing process of bread can be stopped in the middle and easily started again. CONSTITUTION: Mixing is performed in a process 1, fermenting is performed in a process 2, the dough is rounded in a process 3, second fermenting treatment is performed in a process 4, molding is performed in a process 5, and final fermenting treatment is performed in a process 6. The dough, to which final fermenting treatment is performed, is frozen in a process 10 and baked in a process 7 without any thawing process. Since any thawing process is not required, the baking process is easily performed as needed.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen bread dough and a method for producing bread products.

0002

BACKGROUND OF THE INVENTION A method for producing bread using yeast as a proofing substance generally consists of the following production steps. First of all, the dough is kneaded and the so-called pre-proofing process is performed.
ing), preshaping, and then the second so-called aging process (interme
diate proofing) process and final molding (
shaping). Finally, final proofing or pan proofing is performed to fully rise and bake the shaped dough. The final product is a bread product.

[0003] The entire process takes a very long time, in some cases up to 6 hours, depending on the ingredients used, regional differences in procedures, etc. The process cannot in principle be interrupted while the yeast activity, for example the aging process, continues.

[0004] The disadvantage is that bread production is mostly carried out during the night, as this process takes a long time and requires fresh bread in the morning hours. Others are unable to cope with changes in demand. Therefore, a method has been sought to interrupt the bread making process. The steps can be performed, at least in part, at the most convenient time and, if desired, at different locations.

[0005] It is known to cool the dough to, for example, -12°C after shaping and before the final aging process. The aging process can then be interrupted and resumed one or several days later.

[0006] It is further known to freeze the final shaped dough pieces before the final round of aging. Such frozen dough pieces can be further processed up to about 3 months later. To that effect, the dough pieces are first thawed at 0° C. for 1 to 10 hours depending on their weight. A final round of rolling is then carried out at normal temperatures for 1 to 1.5 hours, and the dough pieces are finally baked. This so-called baking process therefore requires a lot of time and thus has the same drawbacks as methods that do not interrupt the bread-making process.

[0007] EP-A-0,115,108 (Gene
rel Foods Corporation) has announced a method for fully aging, shaping, and freezing dough pieces that have undergone a final aging process. Frozen dough pieces according to this method can be placed directly from the freezer into the oven for baking. In order to obtain good quality of the final product, however, if this method is followed, 16
It is necessary to use flour having a protein content of % or more. Such high protein flours, however, are difficult to obtain and expensive.

EP-A-0,145,367 (Gene
rel Foods Corporation) is
The dough pieces formed therefrom are frozen and after a storage period,
We present a method for producing fully aged bread doughs that allows them to be placed directly from the freezer into the baking oven. According to EP-A-1,045,367, when flour with a protein content lower than 16% is used, a final round of thawing and resting is not necessary and the dough is kneaded at low intensity;
And the pieces of dough are slowly frozen. However, such pastry dough is unsuitable for the production of bread products, as are the methods described above.

[0009] EP-A-0,114,450 (Gene
ral Foods Corporation) is
We present a method for fully resting bread dough to produce frozen dough pieces that can be baked directly from the freezer in the oven without an intermediate thawing step. In order to obtain a good quality final product according to this technique,
Rubber, surfactant (
surfactant) and ingredient (ingredient)
) needs to be added to the dough.

EP-A-1,094,189 (Gran
ds Moulins de Pantin) has published a method for making French bread that produces frozen dough pieces that can be placed directly from the freezer into the oven for baking. The dough pieces must rise for a long time (about 48 hours) at a low temperature (about 0 ° C), and then -50
The published technique of freezing at 0.degree. C. requires a long time and is difficult to implement in real practice. Moreover, the final aging process is not performed in this manner.

FR-A-2,344,229 (Bour
(Don) published a method for producing products from puff pastry dough using wheat flour with a high gluten content. Pieces formed from puff pastry dough are caused to rise, but because the dough pieces are immediately frozen, the resting process is prematurely terminated.

0012

[Problems to be Solved by the Invention] FIG. 2 is a process diagram showing a conventional bread manufacturing process in which the aging process is not interrupted.
FIG. 3 is a process diagram showing a conventional bread manufacturing method in which the aging process is interrupted. FIG. 2 is a process diagram showing a normal bread making process without interruption. The dough made from the desired ingredients and the yeast contained in step 1 is kneaded. In step 2,
The first aging process is performed, preforming is performed in step 3, the second aging process is performed in step 4, and step 5
Shape with. During shaping, the dough pieces are subjected to a final shaping with or without a mold. In step 6, the final aging process or in-mold aging process is performed, and in step 7, the bread product is baked.

According to the method shown in FIG. 3, the process is interrupted after molding (step 5). This is because the shaped dough pieces are generally cooled to a temperature below 0° C., for example by freezing. The freezing step is shown as step 8 in FIG. 3, and the thawing step is shown as step 9.

[0014] The process of freezing the dough pieces and then baking them, usually at a different location, before the final step of the aging process is referred to as the baking process. An additional benefit of the baking process is that the bread can be baked in-house, which attracts consumers. However, the drawback is that the baking process, including thawing, requires a long time, so precise planning is required, and the bread cannot be baked in the store at some point during the day without much effort. In this case as well, there is no room to actually produce bread products that have various demands in a short period of time. Moreover, conventional baking processes require a thawing chamber that prevails temperatures of 0°C. Rapid thawing causes deterioration of the dough structure and also has an adverse effect on yeast cells.

[0015] The documents cited above indicate past attempts in various ways to improve the process for bread products and other dough products. These methods produce frozen dough pieces that have long-term storage and natural state under frozen conditions, and are methods that can be baked directly from the freezer without intermediate thawing steps.

A disadvantage of conventional methods is that they are difficult and/or time consuming and/or expensive to implement in real practice. At the same time, the quality of the final product is also not always optimal.

The object of the present invention, with respect to the production of bread products and frozen pieces of dough, is to provide an improved and effective method for producing such bread products and frozen pieces of dough, respectively.

[0018]

SUMMARY OF THE INVENTION The present invention comprises kneading dough, then completely shaping and resting the dough, producing and freezing the dough pieces, storing the dough pieces in a freezer for a while, Next, there is a method for producing a frozen bread dough piece in which the dough is placed from a freezer into an oven and baked without a thawing step, and the method is characterized in that the dough is kneaded to a relatively high strength.

The invention is also characterized in that the kneading intensity is selected such that the temperature of the raw material increases by about 10° C. or more.

The present invention is also characterized in that alcohol is added to the dough during kneading.

The present invention is also characterized in that alcohol with a purity of 98% is added in an amount of about 1 to 5% by weight of the flour used for making the dough.

[0022] The present invention is also characterized in that a piece of dough is finally formed after the dough has been sufficiently degassed.

The present invention is also characterized in that degassing is promoted by stretching the dough relatively thinly.

[0024] The present invention is also characterized in that gas contained in the dough is prevented from forming partial cavities by kneading the dough.

[0025] Furthermore, the present invention provides a method for reducing the weight of wheat flour by about 6 to 10% by weight.
It is characterized by using % by weight of yeast.

The present invention is also characterized in that the dough is frozen in a baking mold.

[0027] The present invention is also characterized in that high quality wheat flour of the rusk flour type is used.

The present invention is also characterized in that the wheat flour is fortified with wheat flour containing a large amount of wheat gluten.

[0029] The present invention involves kneading bread dough, then producing and freezing pieces of bread dough that have undergone a complete shaping and resting process, storing said pieces of bread dough in a freezer for a while, and then undergoing a thawing process. The method for producing frozen bread dough pieces is characterized in that alcohol is added during kneading in the method for producing frozen bread dough pieces in which the dough pieces are placed from the freezer into the oven and baked without any process.

[0030] The present invention is also characterized in that it includes at least a step of making the dough pieces hardly contain gas during freezing.

The present invention is also characterized in that alcohol with a purity of 98% is added in an amount of about 1 to 5% by weight of the flour used for making the dough.

The invention is also characterized in that high-quality flour is used for the production of the dough pieces and that the dough is sufficiently degassed for the final shaping of the dough pieces.

The present invention is also characterized in that yeast is used in a relatively high proportion.

The present invention is also characterized in that the contained gas is prevented from forming partial cavities by kneading.

The present invention is also characterized in that frozen pieces of bread dough produced according to any of the above production methods are placed in an oven and baked without being thawed in advance.

The invention is also characterized in that a moist string is placed on the frozen dough piece at one or more locations before the frozen dough piece is placed in the oven.

[0037]

According to the invention, fully formed and aged dough pieces are produced and frozen, the frozen dough pieces are stored in the freezer for a period of time, and then removed from the freezer without a thawing step. Methods for producing bread products that are baked directly in the oven are characterized by kneading the dough at a relatively high intensity. Also according to the invention alcohol can be added to the dough.

[0038]

DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a process diagram showing a method according to the present invention. The present invention has Steps 1 to 6 in common with the conventional process shown in FIGS. 2 and 3, followed by freezing in Step 10 and baking in Step 7. According to the present invention, the production of bread products begins at the final proofing step, as shown in step 10 of FIG. 3, rather than after forming.
fing) step is interrupted by freezing the aged dough pieces. Experiments have shown that pieces of dough frozen in this way can be baked directly in a preheated or unpreheated oven and a good product can nevertheless be obtained. Therefore, no prior (slow) thawing is necessary and the final aging process is already completed before the freezing step. Moreover, a thawing chamber can be made unnecessary. As a result, the baking process can be carried out when required and, moreover, can be carried out in the supermarket and in the consumer's home without any problems.

According to a further refinement of the invention, the quality of the final product is further improved, at least for certain bread products. This is because the dough is overcooked. That overbaking is the amount of flour or meal that achieves a dough of good quality in terms of the way the meal reacts in the baking process, as described in the specification below. It means.

The first possibility is therefore to use flour of a much better quality than hitherto. The flour may be of rusk quality and may be fortified with wheat gluten enriched flour if necessary.

Even higher kneading strengths are preferably used. The kneading strength is approximately 160% or more of the normal kneading strength. The temperature rise of the raw materials is then about 10° C. or more.

According to experiments, a good final result is enhanced by adding alcohol during dough production, as pointed out by arrow 12 in FIG. 98% pure alcohol can be added during the kneading process. The amount of alcohol added is, for example, 1 to 5% by weight, preferably 2% by weight of the flour used for making the dough.

Another measure which is preferably carried out is extreme degassing during the molding stage. As a result, a small distribution of carbon dioxide gas is obtained in the fabric.

Degassing may be obtained, for example, by rolling the dough thin, for example twice as thin as before. Alternatively, during the kneading process, gas inclusions can be avoided from forming partial cavities due to kneading.

By using adapted yeast strains, a good final product can be promoted. Suitable yeast strains are those used in the baking process of frozen dough. Additionally, high yeast percentages are preferably used. For example, instead of the 2% rate normally used, approximately 6-10% of the flour weight is used. In this case relatively low dough temperatures are preferably used, for example in the range of about 16-24°C, more preferably 18-22°C.

Indeed, for products such as loafs, the dough can be frozen in molds in which the product can later be baked directly.

Freezing is carried out at relatively high temperatures. Generally, food items must be frozen as quickly as possible. For this reason, the freezing temperature is usually -80°C. Dough cannot be frozen at -80°C because the yeast cells present near the outside surface of the dough pieces will be destroyed. Therefore, in the process according to the invention, the dough is frozen at a relatively high temperature, for example about -30 to -40<0>C. It is mentioned that it has been experimentally shown that at higher freezing temperatures, for example -12 to -18[deg.] C., the retained quality of frozen products is increased.

[0048] Placing one or more moist strings on a frozen dough piece and subsequently placing the dough piece in the oven has an advantageous effect during the baking process, while at the same time giving the bread a desirable appearance. The location of the string delays the formation of the bread crust during the baking process. As a result, the steam generated in the bread during the baking process can escape at the location of the string.

As mentioned above, various modifications may facilitate these advances in the art. For example, each of the additional steps described above to improve product quality can be used separately, or some or all of the other features described above can be used simultaneously. If this result is not required in a final product of insufficient quality, it is sometimes possible to use a certain process to a lesser extent than shown. One more thing
It is also possible to supplement a certain process with one. For example, it is likely that yeast proportions of 5-7% may be used with or without a higher shear strength than shown. It is also possible to compensate for lower yeast proportions than indicated, for example by using special yeast strains.

Similarly, for example, the conventional torsion strength of 160
A slightly lower kneading intensity than % could be compensated with a higher yeast proportion.

Improvements similar to these are considered to be within the scope of this invention.

[0052]

[Effects of the Invention] According to the present invention, since the bread dough pieces are frozen after the final shaping and aging process, there is no need for thawing operations, and the baking process can be carried out in the frozen state when necessary. It can be performed. For this reason,
The bread baking process can be performed easily and quickly.

[0053] In addition, by methods such as giving the dough a high kneading strength, using an appropriate yeast ratio, adding alcohol to the dough, and using high-gluten flour,
You can get high quality bread products.

[0054] Furthermore, by placing a wet string on the frozen bread dough and baking it, the appearance of the final product improves, and the generated water vapor can be released well, so that high quality bread products can be obtained.

[Brief explanation of the drawing]

FIG. 1 is a process diagram illustrating the method according to the invention.

FIG. 2 is a process diagram showing a conventional bread manufacturing process without interrupting the aging process.

FIG. 3 is a process diagram showing a conventional bread manufacturing process in which the aging process is interrupted.

Claims (21)

[Claims] 1. A method of kneading bread dough, then producing and freezing pieces of dough that have undergone a complete shaping and resting process, storing said pieces of dough for a period of time in a freezer, and then removing them from the freezer without a thawing step. A method for producing frozen bread dough pieces that is placed in an oven and baked, the method comprising kneading the dough to a relatively high strength. [Claim 2] The kneading strength is such that the temperature of the raw material is approximately 10°C.
2. The method for producing frozen bread dough pieces according to claim 1, wherein the method is selected such that the number of frozen bread dough pieces increases by 50% or more. 3. The method for producing frozen bread dough pieces according to claim 1 or 2, characterized in that alcohol is added to the dough during kneading. 4. The method for producing frozen bread dough pieces according to claim 3, wherein alcohol having a purity of 98% is added in an amount of about 1 to 5% by weight of the flour used for producing the dough. 5. Any one of claims 1 to 4, wherein the dough piece is finally shaped after sufficiently degassing the dough.
A method for producing frozen bread dough pieces as described. 6. The method for producing frozen bread dough pieces according to claim 5, wherein degassing is promoted by stretching the dough relatively thinly. 7. The method for producing frozen bread dough pieces according to claim 1, wherein the kneading process prevents gas contained in the dough from forming partial cavities. 8. A method for producing frozen bread dough pieces according to claim 1, characterized in that yeast is used in an amount of about 6 to 10% by weight of the flour. 9. The method for producing frozen bread dough pieces according to claim 1, wherein the dough is frozen in a baking mold. 10. The method for producing frozen bread dough pieces according to any one of claims 1 to 9, characterized in that high quality wheat flour of rusk flour type is used. 11. The method for producing frozen bread dough pieces according to claim 1, wherein the wheat flour is fortified with wheat flour containing a large amount of wheat gluten. 12. Knead the dough, then produce and freeze dough pieces that have undergone a complete shaping and resting process, store the dough pieces in a freezer for a period of time, and then without a thawing step. A method for producing frozen bread dough pieces that is placed in an oven from a freezer and baked, the method comprising adding alcohol during kneading. 13. The method for producing frozen bread dough pieces according to claim 12, further comprising at least the step of ensuring that the dough pieces during freezing contain almost no gas. 14. The method for producing frozen bread dough pieces according to claim 12 or 13, characterized in that alcohol having a purity of 98% is added in an amount of about 1 to 5% by weight based on the weight of the flour used for producing the dough. 15. Claim 12, claim 13 or claim 14, characterized in that high quality flour is used for the production of the dough pieces and the dough is highly degassed in order to definitively shape the dough pieces. The method for producing frozen bread dough pieces according to any one of the above. 16. The method for producing frozen bread dough pieces according to claim 12, characterized in that yeast is used in a relatively high proportion. 17. A method for producing frozen bread dough pieces according to claim 12, characterized in that the kneading prevents the contained gas from forming partial cavities. 18. The method for producing frozen bread dough pieces according to any one of claims 12 to 17, characterized in that high quality flour of rusk flour type is used. 19. The method for producing frozen bread dough pieces according to claim 12, wherein the wheat flour is fortified with wheat flour containing a large amount of wheat gluten. 20. A method for producing bread products, characterized in that frozen pieces of bread dough produced according to any one of claims 1 to 19 are placed in an oven and baked without being thawed in advance. 21. A method according to claim 20, characterized in that a moist string is placed on the frozen dough piece at one or more locations before the frozen dough piece is placed in the oven.