JPH04222543A - Production of bread - Google Patents

Abstract

PURPOSE:To obtain bread with new mouth feeling, excellent in moldability by preparing choux dough from stocks such as wheat flour and using this dough as part of bread stocks. CONSTITUTION:Among stocks such as wheat flour, fatty oil such as shortening, and eggs, e.g. a mixture of 80-100g of margarine and 140ml of water is boiled and incorporated with 100g of wheat flour followed by agitation into a wheat flour-fatty oil paste, which is then cooled to 65 deg.C or so; 4 to 5 eggs are then added to the resulting paste followed by through agitation into an established choux dough. Using pref. 40-120wt.%, based on the wheat flour in bread stocks, of this dough as part of the bread stocks, the objective bread can be obtained.

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 bread having a new texture different from that of conventional bread.

0002

BACKGROUND OF THE INVENTION Bread manufacturing methods include the dough method and the straight method. For example, in the dough method, first, add the entire amount of yeast and an appropriate amount of water to most of the flour and mix to make the dough.
After fermenting for about 4 hours, the dough is returned to the mixer, and the remaining flour, salt, sugar, fats and oils, other ingredients, and an appropriate amount of water are added to the medium dough, and the dough is kneaded.

0003

[Problem to be solved by the invention] In recent years, there has been an increasing demand for bread with unprecedented new textures, such as soft bread.
The mixing ratio of raw materials and additives have been studied, but no satisfactory results have been obtained.

[0004] An object of the present invention is to provide a method for manufacturing bread with an unprecedented new texture by a method completely different from conventional bread manufacturing methods.

[0005]

[Means for Solving the Problem] That is, the present invention provides wheat flour,
This bread manufacturing method is characterized by preparing a known choux pastry from raw materials such as fats and oils and eggs, and manufacturing bread using this choux pastry as part of the bread raw materials.

[0006] Choux dough is prepared by a known method; for example, 80 to 100 g of margarine and 140 ml of water are heated and boiled.
Add 100g of flour and stir to make a flour-fat paste and remove from heat. Cool it to about 65°C, add 4-5 eggs (200-250g) and mix well. In known methods of preparing puff pastry, ammonium bicarbonate, calcium carbonate, and the like are often added in addition to the above, but in the present invention, it is preferable not to add these in view of the texture of the product.

[0007] In place of the above margarine, shortening, butter, lard, liquid edible oil, etc. can also be used.

[0008] The choux dough thus prepared can be blended with known bread ingredients to produce various types of bread by conventional methods.

[0009] The amount of choux dough blended is not particularly limited, but it is preferably 40 to 120% (by weight, the same applies hereinafter) based on the wheat flour in the bread ingredients. If it is less than 40%, the effect on the texture of the bread will be small and the effect of the method of the present invention cannot be fully exhibited, and if it exceeds 120%, the moldability of the dough will tend to be poor.

[0010] As raw materials other than choux pastry, sugars, fats and oils, dairy products, egg products, and various additives used in ordinary bread can be used.

[0011] Examples of sugars include sugar, invert sugar, molasses sugar, crystallized glucose, refined glucose, starch syrup, high fructose sugar, honey, maltose, lactose, fructose, and sugar alcohols.

[0012] As the fat and oil, shortening, margarine, butter, lard, liquid cooking oil, etc. can be used.

Dairy products include milk, condensed milk, whole milk powder, skim milk powder, whey powder, cream, cheese, etc. Egg products include whole eggs, liquid eggs, frozen eggs, dried eggs, sweetened concentrated eggs, etc. can be given.

[0014]

[Example] Example 1 Margarine (manufactured by Nisshin Oil Co., Ltd., trade name Charni 700)
)240g and 240g of water are boiled, and 160g of soft flour is added.
was added and stirred to make a flour-fat paste. The mixture was cooled to about 65° C., 360 g of whole eggs were added thereto, and stirred thoroughly to prepare choux pastry.

[0015] 1000g of this shew dough, 100g of strong flour
0g, yeast 40g, yeast food 1g, caster sugar 8
0g, salt 20g, skim milk powder 40g, water 200g, kneading temperature 26℃, floor time 60 minutes, then 1 piece 120g
15 minutes of bench time, 35℃ in foil,
Bread of the present invention having a novel texture was produced under the conditions of baking for 50 minutes and baking at 190°C for 22 minutes.

Example 2 300 g of choux dough prepared in the same manner as in Example 1, 600 g of strong flour, 100 g of soft flour, 40 g of yeast, 1 g of yeast food, 80 g of caster sugar, 18 g of salt, 40 g of skim milk powder, and 50 g of water were kneaded at a temperature of 25 °C, floor time 60
After a minute, divide it into 40g pieces and add another 15 bench times.
Bread of the present invention having a novel texture was produced under the following conditions: 15 minutes at 35°C, 60 minutes at 35°C, and 15 minutes at 200°C.

[0017]

[Effects of the Invention] The effects achieved by the present invention are as follows. ■You can obtain bread with a new texture that cannot be obtained using conventional methods. Furthermore, the texture can be adjusted by changing the amount of choux pastry. ■Since choux pastry can be frozen and preserved, it is easier to plan production by freezing the choux pastry in advance and thawing and using the required amount.

Claims (1)

[Claims] 1. A method for producing bread, which comprises preparing a known choux pastry from raw materials such as wheat flour, fats and oils, and eggs, and manufacturing bread using this choux pastry as part of the bread raw materials.