JPH0424017B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for manufacturing bread, and more particularly to a method for manufacturing soft bread characterized by gelatinizing a portion of the wheat flour in the mixture in advance. Conventionally known methods for making soft bread include adding an emulsifier mainly composed of monoglycerides, increasing the fermentation time of bread dough, and increasing the amount of water added to bread dough. However, in the method of adding an emulsifier, if the amount of emulsifier is increased, the flavor of the bread will deteriorate and the bread dough will become sticky, resulting in a decrease in workability. Furthermore, in the current mass production system, the fermentation time of bread dough is often fixed, and changing the fermentation time is accompanied by difficult problems in the process. Furthermore, an increase in the amount of added water makes the bread dough sticky and reduces workability. As described above, all conventional methods have many problems. In view of the above-mentioned circumstances, the present invention was arrived at as a result of extensive research to solve these problems.By using wheat flour gelatinized product during bread dough mixing, the present invention has been achieved by using conventional equipment that has been used in the past. It was successfully used to provide soft bread. That is, the total amount of the present invention is 100 parts by weight (the same applies hereinafter).
The bread manufacturing method is characterized by gelatinizing 10 to 30 parts of wheat flour with 1.0 to 2.5 times the amount of water, and then adding and mixing the remaining flour. The present inventors thought that in order to obtain soft bread, it is first necessary to increase the moisture content in the product compared to conventional products. In order to increase the moisture content in the product, it is possible to increase the amount of water added to the bread dough, but as mentioned above, it is currently difficult to increase the amount of added water. Therefore, we came up with a method to gelatinize the starch granules in the flour by adding some of the flour in the bread mix to the added water in the mix and mixing in advance. We have also found that a method in which the added water is pre-boiled and gelatinized, the gelatinized product is cooled at room temperature, and then the remaining raw materials for the bread formulation are mixed provides a suitable result. below,
The present invention will be explained based on experimental examples. Experimental Example 1 Among the flours used in the bread dough formulation, the amount of flour pre-gelatinized and the amount of water added for gelatinization were varied to observe the mixing (first mixing) state and the state of the bread dough. A product evaluation of the bread was conducted. The bread dough formulation and test conditions in this case are shown below. "Bread dough formulation" Flour: 100 parts Sugar: 12 Salt: 1.8 Toning: 15 Seast: 3 Seafood: 0.1 Added water*: 44 Whole egg: 15 De-flour: 2 *Added water stands for the hardness of the dough Adjust by adding or subtracting to keep it constant. "Test Conditions" 1st Mixing: Immediately after the water added to the bread formulation boils in the mixer bowl due to heating, add the flour used in the bread formulation, set in the mixer, and knead for 1 minute at high speed rotation with a beater. Cooling: Cool to below 30℃ at room temperature. 2nd mixing...Put all the ingredients except for the rest of the added water together with the flour/added water mixture obtained in the 1st mixing into a mixer bowl, mix, and adjust the hardness of the dough with the remaining added water. . The hardness of the bread dough should be such that it does not impede workability. Fermentation time: 60 minutes/28℃ Divide/shape: Divide the fermented dough into 40g pieces and shape into butter rolls. Incubation time...50 minutes/38℃ Baking time...10 minutes/200℃ "Equipment used" Mixer...Made by Shinagawa Kogyo Co., Ltd., all-purpose mixer/stirrer
5DMR Fermentation room: Electric incubator, manufactured by Koshiji Shokai Co., Ltd. Automatic foil oven, manufactured by Kyodo Electric Seisakusho Co., Ltd. Electric heating oven, manufactured by Fujisawa Seisakusho Co., Ltd. Ten
1, 20, 30, and 40 parts were added to 0.3 to 3 times the amount of water added to the bread dough formulation in boiling water for first mixing. After cooling, second mixing was performed, and the resulting dough was used to bake bread. The results obtained are shown in Table 1.

【table】

[Table] From Table 1, when 5 parts of wheat flour is gelatinized in the first mixing, the conventional product (blank) in terms of softness.
However, the overall evaluation was unsatisfactory. When 10 parts and 20 parts of wheat flour were respectively gelatinized, a soft product was obtained when the amount of water added in the first mixing was 1.0 to 2.5 times the amount of wheat flour. However, when the amount of added water increases by 2.5 times, the flavor of the product slightly decreases and shrinkage occurs, so the amount of added water is 1.5 to 2.
twice is more preferred. Next, when 30 parts of wheat flour was gelatinized, a soft product was obtained when the amount of water added was 1.0 to 2.33 times. However, when the amount of water added is 2.33 times that of wheat flour, the flavor of the product is slightly reduced and shrinkage is observed. Therefore, the amount is more preferably in the range of 1.5 to 2 times that of wheat flour. Furthermore, when 40 parts of wheat flour is gelatinized, the amount of added water is 1.0
A soft product was obtained when the amount was increased by 2.0 times to 2.0 times, but all of these were accompanied by a decrease in the flavor and shrinkage of the product, which lowered the product value. As is clear from the above results, out of 100 parts of flour used in the bread dough formulation, 10 to 30 times the amount of wheat flour is mixed with 1.0 to 2.5 times, more preferably 1.5 to 2.0 times the amount of added water to the flour used in each bread dough formulation. By making a gelatinized dough and then mixing it with the remaining raw materials, it is possible to obtain an extremely soft product that satisfies product evaluations such as flavor and appearance. If the amount of flour exceeds 30 parts, the amount of added water will increase and the bread will become softer, but it will also shrink and the flavor will deteriorate. Conversely, if the amount is less than 10 parts, the bread product will not be as soft as conventional products. However, the effect of the present invention remains insufficient. Experimental Example 2 A comparative experiment was conducted between the method of the present invention and conventional methods for obtaining soft bread, including the use of emulsifier-added fats and oils, the increase of fermentation time, and the increase of added water. Table 2 below shows the bread dough formulation, test conditions, and results obtained.

【table】

【table】

【table】

[Table] The bread products obtained by the method of the present invention are much softer than conventional bread products. In addition, even though the amount of water added to the bread dough increases by 1.1 to 1.8 times compared to conventional bread formulations, the hardness of the bread dough remains the same compared to conventional bread dough, and the workability of the bread making process is affected. No influence. Although the method of the present invention can be applied to all types of bread, it is particularly suitable for breads where softness is important, such as sweet rolls, butter rolls, and Danish pastries. By obtaining soft bread, it is possible to inject filling materials such as cream directly into baked bread from the outside, which was previously impossible. Naturally, it remains soft and hardens more slowly than conventional breads. The present invention will be described below with reference to Examples and Comparative Examples. Example 1 "Sweet roll formulation" Wheat flour 100 parts Sugar 25 Salt 1.5 Oil Fat 20 Yeast 4 Yeast food 0.1 Added water 76 Whole eggs 20 Added 60 parts of the 76 parts of water were put into a mixer bowl and heated over an open gas flame. The mixture was heated and brought to a boil, and 30 parts of flour was added thereto, the heating was stopped and the mixture was immediately mixed using a mixer. The first mixing was performed until the flour absorbed water and became a uniform gel. Next, after cooling to room temperature, all the ingredients except fats and oils were added and second mixing was performed. When the dough came together, oil and fat were added, and mixing was completed at a predetermined dough state and dough temperature of 28°C. The obtained dough was fermented by floor time (90 minutes/28℃), then divided into portions, rested for 20 minutes, then molded, and the formed dough was fermented in a foil (50 minutes/38℃), then at 200℃. Baked in an oven. The results obtained are shown in Table 3. Comparative Example 1 The same procedure as in Example 1 was performed except that 45 parts of water was added to the formulation of Example 1 and the first mixing was not performed. The results obtained are shown in Table 3. Example 2 "Butter roll formulation" Wheat flour 100 parts Sugar 12 Salt 1.8 Oil 15 Yeast 3 Yeast food 0.1 Added water 76 Whole eggs 15 De-flour 2 Butter rolls were baked in the same manner as in Example 1. The results are shown in Table 3. Comparative Example 2 The same operation as in Comparative Example 1 was repeated using 44 parts of added water in the formulation of Example 2. The results are shown in Table 3. Example 3 "Formulation of Denish Pastry" Wheat flour 100 parts Sugar 15 Salt 1.5 Oil 12 Yeast 5 Added water 82 Whole eggs 15 De-flour 2 Roll-in oil 50 Added water 60 parts and wheat flour 30 parts Example 1 The first mixing was carried out in the same manner as above. Next, all ingredients except the roll-in fat were added, and a second mixing was performed at low speed for 5 minutes. After the second mixing was completed, the dough was fermented for 30 minutes, and then cooled to a dough temperature of 50° C. in a freezer. The roll-in fat was folded into the cooled dough, folded into thirds twice, and left to rest in the freezer for 30 minutes. Next, the dough is folded in three, formed into the specified shape, and the formed dough is fermented in a foil.
Baked in an oven at 200℃. The results are shown in Table 3. Comparative Example 3 The same operation as in Example 3 was carried out except that 45 parts of water was added in the formulation of Example 3 and the first mixing was not performed. The results are shown in Table 3.

【table】

Claims (1)

[Claims] 1. A method for producing bread, which comprises gelatinizing 10 to 30 parts by weight of a total of 100 parts by weight of wheat flour with 1.0 to 2.5 times the amount of water, and then adding and mixing the remaining wheat flour. . 2. The manufacturing method according to claim 1, wherein water is boiled in advance and then wheat flour is added and gelatinized. 3. The manufacturing method according to claim 1 or 2, in which gelatinization is performed using 1.5 to 2.0 times more water than wheat flour.