JPH04356150A - Production of bread by novel pre-ferment method - Google Patents

Abstract

PURPOSE:To provide a method for producing bread not causing the generation of precipitates during fermentation and not requiring the employment of an oxidizer by using a novel pre-ferment. CONSTITUTION:A novel pre-ferment is obtained by adding yeast to a medium containing an alpha-starch or its aqueous solution for the increase in the viscosity of the medium. Since the pre-ferment has a proper viscosity to prevent the precipitation of yeast and other additives, the pre-ferment does not require to be stirred during the fermentation in a process of bread production. The employment of an oxidizer such as potassium bromate used in conventional methods is not required, because the alpha-starch contributes to the water absorption and viscosity of the dough. Further, since the dough permits the existence of saccharides in an amount up to 50%, the production method is useful also for the production of bread from doughs containing large amounts of the saccharides.

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 using a novel pre-ferment method.

0002

[Prior Art] Conventional pre-ferments include raw flour, skim milk powder, calcium carbonate, defatted soybean flour, etc.
This method involves fermenting sugar by dissolving or dispersing it, and is known as the ADMI method and the Brew method, both of which require stirring as a prerequisite because precipitation occurs during fermentation. Stirring inevitably causes the carbon dioxide gas and aromatic components produced during fermentation to transpire and disappear.

[0003] Since stirring involves aeration and fermentation is carried out under aerobic conditions, it is inevitable that the process is fundamentally different from yeast fermentation under anoxic conditions, which is the nature of bread dough. Moreover, it has the disadvantage that its use is limited to breads with a relatively low sugar content.

0004

[Problems to be Solved by the Invention] Accordingly, in the present invention, an appropriate amount of pregelatinized starch and sugar is dissolved in a medium together with yeast so that stirring is not required, that is, no precipitation occurs. By making bread, the aromatic components produced by fermentation are included in the pregelatinized starch and dextrin produced by partial hydrolysis during fermentation, preventing transpiration and making it possible to make bread with excellent flavor. The present invention provides a method for producing bread using a novel pre-ferment method, which does not require the use of oxidizing agents that are considered harmful, such as potassium bromate, and is good from a health standpoint.

[0005]

[Means for Solving the Problems] The present invention produces a pre-ferment by adding yeast to a medium prepared by dissolving various pregelatinized starches and pregelatinized grain flours in water to impart viscosity, and fermenting the medium. The pre-ferment remains viscous and yeast,
This is a novel product that does not require stirring as it prevents precipitation of other additives.

[0006] Also, pregelatinized starch and dextrin produced by decomposition during fermentation adsorb aromatic components produced by fermentation and prevent transpiration. When manufacturing pre-ferment,
By pre-mixing pregelatinized starch with sugar, liquid sugar, or a portion of wheat flour, it can be easily dissolved in water.

[0007] As the sugar, invert sugar may be used. α
As the converted starch, gelatinized cornstarch, potato starch, tapioca starch, rice starch, wheat starch, gelatinized waxy cornstarch, etc. can be used. This will be explained below using examples.

[0008]

[Example 1] A method for manufacturing bread is shown in which the liquid ingredients shown in Table 1 are used and the liquid types are mixed with the dough shown in Table 2.

0010

[Table 1]

Table 1 shows pregelatinized potato starch as a material for the liquid seed, but pregelatinized starches such as pregelatinized corn starch and pregelatinized tapioca can also be used.

[0012] The quantity ratio in Table 1 is 100% of 10kg of wheat flour.
This is for the value given.

Furthermore, cold water in which yeast has been dissolved is added to a uniform mixture of pregelatinized starch, vital gluten, sugar, and salt, and the mixture is vigorously stirred to form a viscous ferment.

3 at a room temperature of 10-15°C adjusted to 10°C.
Let it ferment over time. The fermentation finished fermentation is 5
℃ or below, stored in a refrigerator at 2±1℃ for aging, and used within 12-48 hours.

The viscosity decreases slightly during fermentation and low-temperature aging, but this is due to the action of yeast and bacteria.In addition to alcoholic fermentation of sugar, starch and gluten are decomposed to produce organic acids, amino acids, and peptides. and creates flavor components.

[0016] The final pH of the fermentation is targeted to be around 4.0.

[0017]

[Table 2]

[0018] In this production method, it is not very preferable to use a high-speed mixer. Rather than mixing at high speed, a mixer with a narrow clearance between the arm and the wall and a strong kneading effect is used.

A smooth dough can be made by mixing at low speed for 10 minutes and at medium speed for about 5 minutes.

[0020] The pH of the dough will be 5.4-5.6.

As shown in the formulation, although no oxidizing agent is used, the dough does not loosen, and the oxidizing agent impedes the extensibility of the dough and adversely affects the product.

[0022] When the dough temperature is 27-28°C, after 15 minutes of floor time, divide into appropriate weights, roll,
After proofing, casing and baking at 38℃ for 6
Ferment for 0 minutes and bake in an oven at 200℃.

[0023]

[Example 2] Next, we will describe another example of bread. Table 3
It is made by using the material liquid types shown in Table 4 and mixing the liquid types with the dough shown in Table 4.

[0024]

[Table 3]

Table 3 shows pregelatinized tapioca starch.
Pregelatinized starches such as pregelatinized corn starch, pregelatinized potato starch, and pregelatinized waxy cornstarch can also be used. Add cold water in which yeast has been dissolved to a uniform mixture of pregelatinized starch, flour, sugar, and salt, and stir vigorously to make a viscous ferment.

2 at room temperature of 20-25°C after adjusting to 20°C.
- Ferment internally and externally for 2.5 hours. After fermentation, the fermented ferment is cooled to below 5°C, stored in a refrigerator at 2±1°C for ripening, and used within 12-48 hours.

The viscosity decreases slightly during fermentation and low temperature aging, but this is due to the action of yeast and bacteria.In addition to alcoholic fermentation of sugar, starch and gluten are decomposed and organic acids, amino acids, and peptides are Develops flavor components.

[0028]

[Table 4]

[0029] Performing the same mixing as in Example 1 above,
Make dough at 27-28°C, take 15 minutes of floor time, divide into appropriate weights, roll, proof, then casing, ferment in a 38°C foil for 60 minutes,
Bake in oven at ℃.

[0030]

[Example 3] Next, a method for manufacturing sweet bread is shown. The material liquid types shown in Table 5 are used and the liquid types are mixed with the dough shown in Table 6.

[0031]

[Table 5]

[0032] As the pregelatinized starch, pregelatinized cornstarch, pregelatinized potato starch, pregelatinized tapioca, pregelatinized waxy cornstarch, etc. can be used. Add yeast and eggs dissolved in warm water to a uniform mixture of pregelatinized starch, sugar, salt, etc., and stir vigorously to make a viscous ferment.

[0033] Then, the temperature was adjusted to 35°C, and internal and external fermentation was carried out at room temperature of 25-27°C for 3 hours. After fermentation, the fermented ferment is cooled to below 5°C, stored in a refrigerator at 2±1°C for ripening, and used within 12-72 hours.

[0034]

[Table 6]

[0035] While blowing hot air and heating, mix mainly kneading for about 15 minutes to make a smooth dough at 27-28°C, take 15 minutes of floor time, divide into appropriate weights, roll, and press. After roofing, mold the filling,
Ferment for 60 minutes in a 38°C foil pan and bake in a 210°C oven.

[0036]

[Example 4] Further, a method for producing sweet bread is shown in which the material liquid types shown in Table 7 are used and the liquid types are mixed with the dough shown in Table 8.

[0037]

[Table 7]

[0038] As the pregelatinized starch, pregelatinized corn starch, pregelatinized potato starch, pregelatinized tapioca, etc. can be used. Add yeast and egg yolk dissolved in warm water to a uniform mixture of pregelatinized starch, invert sugar, salt, etc., and stir vigorously to make a viscous ferment.

[0039] Adjust the temperature to 35°C and ferment inside and outside the room temperature for 3 hours at 25-27°C. After fermentation, the fermented fermented material is cooled to below 5°C and stored in a refrigerator at 2±1°C to mature.
Use between 12-72 hours.

[0040]

[Table 8]

[0041] While blowing warm air and heating, mix mainly kneading for about 15 minutes to make a smooth dough at 27-28°C, take 15 minutes of floor time, divide into appropriate weights, roll, After proofing, form the filling,
Ferment for 60 minutes in a 38°C foil pan and bake in a 210°C oven.

[0042]

【Effect of the invention】

[0043] In the present invention, a viscous pre-ferment is provided by dissolving an appropriate amount of pregelatinized starch and sugar in the medium together with yeast, so that not only does no precipitation occur and stirring is not necessary, but also the pre-ferment produced by fermentation is The aromatic components are included in pregelatinized starch and dextrin produced by partial hydrolysis during fermentation, and prevent transpiration, making it possible to make bread with excellent flavor. Since it is possible to ferment with up to 50% sugar added, it has become possible to freely make sweet breads and buns using polysaccharide dough.

In addition, as a side effect, pregelatinized starch increases the water absorption of the dough and strengthens its viscosity, so oxidizing agents such as potassium bromate, which are commonly used in bread making and are considered harmful, can be used completely. The fact that it is possible to produce products with comparable volume and internal properties to products using them without having to do anything is an extremely effective manufacturing method from a health standpoint, and has extremely beneficial effects.

The significance of the present invention's demonstration of the need for an oxidizing agent is noteworthy from the perspective of bread-making theory. A bold new theory was proposed by American rheologist Dr. This is consistent with what was announced by Bloskma.

[0046] This is the same rationale for the technique of adding and dissolving dextrin to raw sake and spray drying it in the production of powdered sake.

Claims (1)

[Claims] 1. A method for producing bread by a pre-ferment method, which uses pre-ferment starch to impart viscosity to the ferment and prevent sedimentation, and fermentation is carried out without stirring.