JPH0439301B2 - - Google Patents
Info
- Publication number
- JPH0439301B2 JPH0439301B2 JP59264632A JP26463284A JPH0439301B2 JP H0439301 B2 JPH0439301 B2 JP H0439301B2 JP 59264632 A JP59264632 A JP 59264632A JP 26463284 A JP26463284 A JP 26463284A JP H0439301 B2 JPH0439301 B2 JP H0439301B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- leavening
- added
- acid
- bread
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000126 substance Substances 0.000 claims description 33
- 235000010855 food raising agent Nutrition 0.000 claims description 32
- 235000008429 bread Nutrition 0.000 claims description 25
- 239000002253 acid Substances 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 28
- 239000007789 gas Substances 0.000 description 16
- 239000001569 carbon dioxide Substances 0.000 description 14
- 229910002092 carbon dioxide Inorganic materials 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000003860 storage Methods 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 6
- 235000012209 glucono delta-lactone Nutrition 0.000 description 6
- 239000000182 glucono-delta-lactone Substances 0.000 description 6
- 229960003681 gluconolactone Drugs 0.000 description 6
- 235000013310 margarine Nutrition 0.000 description 6
- 239000003264 margarine Substances 0.000 description 6
- 235000012830 plain croissants Nutrition 0.000 description 6
- 235000019820 disodium diphosphate Nutrition 0.000 description 4
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000001007 puffing effect Effects 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- ZQKXOSJYJMDROL-UHFFFAOYSA-H aluminum;trisodium;diphosphate Chemical compound [Na+].[Na+].[Na+].[Al+3].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O ZQKXOSJYJMDROL-UHFFFAOYSA-H 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 235000012471 refrigerated dough Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
（産業上の利用分野）
本発明は、化学膨化用剤を使用したパン生地及
びその製造方法に関するものである。
（従来の技術及び問題点）
化学膨化用剤を使用したパン生地は、米国ある
いはヨーロツパにおいて紙缶容器に充填され広く
流通し、ビスケツト、クロワツサン、ペストリー
として数多く知られている。これらのパン生地は
イーストを使用せず、化学膨化用剤により膨化
し、紙缶容器内一定加圧下で冷蔵保存される。こ
れらの保存期間は、２カ月から３カ月とされてお
り、利用者は紙缶を開け生地を取り出してオーブ
ンで焼くだけで、手軽に焼きたてのビスケツトな
どを作ることができる。しかし、米国などで流通
されている製品は、比容積、内相、テクスチヤー
などの点でイーストパンに劣り、特に風味的に化
学膨化用剤からくる苦味があるなど数多くの欠点
を有する。そのため米国においても上記欠点を改
良すべく研究がなされ、苦味の原因となる膨化用
酸の酸性ピロー燐酸ソーダ（SAPP）の使用量を
減らすために、改良された燐酸アルミニウムナト
リウム（SALP）とSAPPの膨化用酸の開発がな
された。また、SAPPを使用する替りにグルコノ
デルタラクトン（GDL）を使用する方法が開発
された。GDLは、反応後も無味であり、イース
トパンに近いテクスチヤーを作る膨化用酸として
知られ、従来から冷蔵パンの化学膨化用剤として
考えられてきた。しかしながら、膨化用酸に
GDLを使用した場合には、製造工程中に炭酸ガ
スの発生反応が起こり、充分なミキシングができ
ず弾力性のある良好な生地を作ることができな
い。また、クロワツサンなど折り込み生地の場
合、油脂の折り込み工程中に炭酸ガスが発生し、
生地を成型し容器に充填することが困難である。
そこで、化学膨化用剤を生地中へ直接混合せず、
化学膨化用剤を添加したシヨートニングと生地と
の交互の相を折り込み、薄層化することで炭酸ガ
スの発生を制御する方法が開発された（米国特許
第4381315号）。この方法は、シヨートニングを利
用して化学膨化用剤を疎水化し炭酸ガス発生反応
を遅らせ、シヨートニング層を薄くすることで、
化学膨化用剤を水と接触させ炭酸ガスを発生させ
る方法である。しかしながらこの方法は、薄層化
させる必要があり折り込み工程が数多くあり、生
産性が非常に悪い。またクロワツサンなど折り込
み生地を作る場合、ロールイン油脂の折り込みと
化学膨化用剤添加シヨートニングの折り込みの二
工程の折り込みが必要となる欠点などがある。
（問題点を解決するための手段）
本発明は、上記の問題を解決し、風味の改善さ
れたイーストパンに近いテクスチヤーを達成し得
るパン生地を効率よく提供することを目的に研究
を重ねた結果、膨化用アルカリ添加生地、膨化用
酸添加生地及び化学膨化用剤無添加生地とを別々
に混涅し、それぞれの生地を重ね合せることによ
り、前記目的を達成できることを見い出し本発明
を完成するに至つた。すなわち、本発明は、小麦
粉、水及び化学膨化用剤を含有するパン生地にお
いて、膨化用アルカリ添加生地の層と膨化用酸添
加生地の層との間に、化学膨化用剤無添加生地の
層が挿入されていることを特徴とするパン生地及
びその製造法を提供するものである。
以下、本発明を詳細に説明する。
化学膨化用剤を使用してパン生地を製造する上
では、生地を充分混涅した後、分割し成型するま
で炭酸ガス発生がおさえられることが必要であ
り、クロワツサンなど折り込み生地の場合ロール
インマーガリンの折り込み工程や成型工程中に炭
酸ガスの発生が起きないようにする必要がある。
また、特に保存容器入冷蔵生地の製造の場合、保
存容器に充填されるまで炭酸ガスの発生がおさえ
られ、保存容器充填後すみやかに生地膨張反応が
起こることが必要である。化学膨化用剤として
は、膨化用アルカリは炭酸水素ナトリウムが一般
的であるが、その添加量は、小麦粉に対して１〜
５％重量好ましくは1.8〜3.0％重量である。膨化
用酸としては、従来、酸性ピロ燐酸ソーダが十分
な緩効性をもち広く使用されていたが、あと味の
悪い苦味である「ピロ」風味を持つている為、焼
成したパン風味に悪影響を与えていた。本発明に
使用される有機酸膨化用剤は風味的に穏やかであ
るもの、例えばリンゴ酸、クエン酸、グルコノデ
ルタラクトン、フマル酸、アジピン酸などが望ま
しい。特にグルコノデルタラクトンは、風味及び
反応性の上でも最も好ましい。
膨化用アルカリ添加生地と膨化用酸添加生地及
び化学膨化用剤無添加生地とは別々に作り上げ
る。化学膨化用剤が膨化用炭酸ガスを発生する為
には、膨化用アルカリと膨化用酸との接触が必要
となる。膨化用アルカリと膨化用酸との反応は、
それぞれの生地間での拡散による移行で起こる。
したがつて膨化用炭酸ガス発生の反応は、膨化用
酸の溶解度、各々生地の厚み、化学膨化用剤の拡
散率で制御が可能となり、製造上のラインタイム
で条件を設定することができる。また、膨化用ア
ルカリ添加生地と膨化用酸添加生地との間に、化
学膨化用剤無添加生地をはさむことによりガス発
生反応を遅らせることが可能となる。膨化用アル
カリ添加生地と膨化用酸添加生地の比率は、膨化
用アルカリ添加生地が30％〜60％膨化用酸添加生
地が２〜50％、化学膨化用剤無添加生地が10％〜
50％が望ましい。これは膨化用炭酸ガス発生が膨
化用アルカリ添加生地で起こる確率が高い為、膨
化用アルカリ添加生地の比率を高くすることが望
ましい。最終的な膨化用アルカリ添加生地と膨化
用酸添加生地及び化学膨化用剤無添加生地を重ね
合せた層の厚みは、約0.01mm〜0.5mm、好ましく
は0.05mm〜0.1mmである。尚層の連続性について
は、完全でなくともよい。生地の厚みが薄すぎる
と膨化用炭酸ガス発生が速く生地の成型、容器内
充填が困難となり、生地の厚みを著しく厚くする
と化学膨化用剤の拡散に時間がかかり容器内充填
後の炭酸ガス発生がすみやかに起こらない為であ
る。また、本発明のパン生地の膨化用アルカリ添
加生地と膨化用酸添加生地の層は、公知の押出機
によつて種々の形態に押し出し成型することもで
きる。
保存容器内へ充填する生地の調製は、容器の容
積に対して約0.70〜0.85g／c.c.となるように生地
を分割成型し充填する。容器充填後、１〜２時間
化学膨化用剤を反応させる。容器内充填生地の充
填密度は大きすぎると過剰のガス圧が生成し容器
が破壊する危険があり、小さすぎると生地が保存
中にこわれやすくなる。保存容器内で10℃で冷蔵
保存した場合、約30日間品質が劣化することなく
保存され、パン生地を利用して焼成したパンは色
づき、風味とも良好でイーストパンに近いテクス
チヤーをもつものが得られた。尚、本発明で用い
る小麦粉の代りに他の穀粉を用いて、このような
テクスチヤーをもつパンが得られる可能性があ
る。
（実施例１）クロワッサン
(Industrial Application Field) The present invention relates to bread dough using a chemical leavening agent and a method for producing the same. (Prior Art and Problems) Bread dough using chemical leavening agents is widely distributed in paper cans in the United States and Europe, and is widely known as biscuits, croissants, and pastries. These bread doughs are puffed without using yeast, using chemical leavening agents, and stored under constant pressure in paper cans under refrigeration. The shelf life of these products is said to be two to three months, and users can easily make freshly baked biscuits by simply opening the paper can, taking out the dough, and baking it in the oven. However, the products distributed in the United States and other countries are inferior to yeast bread in terms of specific volume, internal phase, texture, etc., and have many drawbacks, especially in terms of flavor, such as a bitter taste caused by chemical leavening agents. Therefore, research has been conducted in the United States to improve the above drawbacks, and in order to reduce the amount of sodium acid pyrophosphate (SAPP) used for leavening, which causes bitterness, improved sodium aluminum phosphate (SALP) and SAPP were used. A leavening acid was developed. Additionally, a method using glucono delta-lactone (GDL) has been developed instead of using SAPP. GDL is tasteless even after reaction and is known as a leavening acid that produces a texture similar to that of yeast bread, and has traditionally been considered as a chemical leavening agent for refrigerated bread. However, the leavening acid
When GDL is used, a reaction that generates carbon dioxide gas occurs during the manufacturing process, making it impossible to mix sufficiently and make a dough with good elasticity. In addition, in the case of folded dough such as croissants, carbon dioxide gas is generated during the folding process of fats and oils.
It is difficult to shape the dough and fill it into containers.
Therefore, we do not mix chemical leavening agents directly into the dough.
A method has been developed to control the generation of carbon dioxide gas by folding in alternating layers of dough and shortening to which chemical leavening agents have been added, resulting in thin layers (US Pat. No. 4,381,315). This method uses shotoning to make the chemical swelling agent hydrophobic, slows down the carbon dioxide gas generation reaction, and thins the shotoning layer.
This method involves bringing a chemical leavening agent into contact with water to generate carbon dioxide gas. However, this method requires making the layer thinner and requires many folding steps, resulting in very low productivity. In addition, when making folded dough such as croissants, there is a drawback that two folding steps are required: folding in roll-in oil and folding and folding in toning with addition of a chemical leavening agent. (Means for Solving the Problems) The present invention is the result of repeated research aimed at solving the above problems and efficiently providing bread dough with improved flavor and texture similar to yeast bread. The inventors have discovered that the above object can be achieved by separately mixing alkali-added dough for leavening, acid-added dough for leavening, and dough with no chemical leavening agent added, and then stacking each dough on top of each other, and have completed the present invention. I've reached it. That is, the present invention provides a bread dough containing wheat flour, water, and a chemical leavening agent, in which a layer of dough without a chemical leavening agent is provided between a layer of alkali-added dough for leavening and a layer of acid-added dough for leavening. The present invention provides a bread dough characterized by having an inserted dough, and a method for producing the same. The present invention will be explained in detail below. When manufacturing bread dough using chemical leavening agents, it is necessary to suppress the generation of carbon dioxide gas until the dough is sufficiently mixed and then divided and shaped. It is necessary to prevent the generation of carbon dioxide gas during the folding and molding processes.
In addition, particularly in the case of producing refrigerated dough in a storage container, it is necessary that the generation of carbon dioxide gas is suppressed until the storage container is filled, and that the dough expansion reaction occurs immediately after the storage container is filled. As a chemical leavening agent, the alkali for leavening is generally sodium hydrogen carbonate, but the amount added is 1 to 10% per wheat flour.
5% by weight, preferably 1.8-3.0% by weight. Conventionally, acidic sodium pyrophosphate has been widely used as a leavening acid due to its sufficient slow-acting properties, but it has a bitter aftertaste, ``pyro'' flavor, which has a negative impact on the flavor of baked bread. was giving. The organic acid leavening agent used in the present invention is preferably one having a mild taste, such as malic acid, citric acid, glucono delta-lactone, fumaric acid, and adipic acid. In particular, glucono delta-lactone is most preferred in terms of flavor and reactivity. The alkali-added dough for leavening, the acid-added dough for leavening, and the dough without the addition of chemical leavening agents are made separately. In order for the chemical leavening agent to generate carbon dioxide gas for leavening, contact between a leavening alkali and a leavening acid is required. The reaction between the leavening alkali and the leavening acid is as follows:
This occurs due to diffusional migration between the respective fabrics.
Therefore, the reaction for generating carbon dioxide gas for leavening can be controlled by the solubility of the leavening acid, the thickness of each dough, and the diffusion rate of the chemical leavening agent, and the conditions can be set during production line time. In addition, by sandwiching the dough without chemical leavening agent between the alkali-added dough for leavening and the acid-added dough for leavening, it becomes possible to delay the gas generation reaction. The ratio of alkali-added dough for leavening to acid-added dough for leavening is 30% to 60% for dough added with alkali for leavening, 2 to 50% for dough added with acid for leavening, and 10% for dough without the addition of chemical leavening agents.
50% is desirable. This is because there is a high probability that carbon dioxide gas generation for puffing will occur in dough to which alkali has been added for puffing, so it is desirable to increase the ratio of dough to which puffing alkali has been added. The thickness of the final layer of the alkali-added dough for leavening, the dough added with acid for leavening, and the dough not added with chemical leavening agents is about 0.01 mm to 0.5 mm, preferably 0.05 mm to 0.1 mm. Note that the continuity of the layers does not have to be perfect. If the dough is too thin, carbon dioxide gas for leavening will be generated quickly, making it difficult to mold the dough and filling it into a container.If the dough is too thick, it will take time for the chemical leavening agent to diffuse, resulting in the generation of carbon dioxide gas after filling the container. This is because it does not occur quickly. Further, the layers of the alkali-added leavening dough and the acid-added leavening dough of the bread dough of the present invention can be extruded into various shapes using a known extruder. To prepare the dough to be filled into the storage container, the dough is molded into portions and filled so that the amount is approximately 0.70 to 0.85 g/cc relative to the volume of the container. After filling the container, the chemical leavening agent is allowed to react for 1 to 2 hours. If the filling density of the dough filled in the container is too large, there is a risk that excessive gas pressure will be generated and the container will be destroyed, and if it is too small, the dough will easily break during storage. When stored refrigerated at 10°C in a storage container, it will last for about 30 days without deteriorating in quality, and the bread baked using the dough will have a good color, flavor, and texture similar to yeast bread. Ta. Note that bread with such a texture may be obtained by using other flours in place of the wheat flour used in the present invention. (Example 1) Croissant
【表】【table】
【表】【table】
【表】
上記配合及び製造フローにてクロワツサンを作
成した。原材料の練込みマーガリン及び醗酵調味
液はパンの風味改良の為に使用し、練込みマーガ
リンはロールインマーガリンともに水分含量15％
のバターフレーバーの良好なものを用い、発酵調
味液は、アルコール濃度13％のものを使用した。
膨化用アルカリ添加生地、膨化用酸添加生地、化
学膨化用剤無添加生地の比率は、49.2％、31.5
％、19.3％とした。各生地が正確に重なるように
注意し、マーガリンのロールインを行なつた。シ
ーターで６折を行つた後、２℃１時間リターダー
にて生地を休め最終折り込み４折し、厚み
4.0m／ｍ折り層24層のシート生地にした。巾
150m／ｍ長さ360m／ｍ、重量220gに成型カツト
し、190mlの保存容器内に充填しシールすること
により本発明のパン生地を得た。
充填後、20℃２時間で炭酸ガス発生反応を行な
い冷蔵して保存したところ、化学膨化用剤の未反
応率は52％であつた。30日間冷蔵保存した生地を
利用して、オーブンにて200℃15分間で焼成した
クロワツサンは、比容積のすぐれた色づきの良好
な物が得られた。
（発明の効果）
本発明により得られたパン生地は、イースを使
用せず、発酵の手間なく手軽にイーストパンに近
い、風味のすぐれた内相の膜組織がしつかりした
ものでありこれを冷蔵保存後焼成することによ
り、比容積のすぐれたパンを得ることができる。[Table] A croissant was made using the above formulation and manufacturing flow. The kneaded margarine and fermented seasoning liquid used as raw materials are used to improve the flavor of bread, and both the kneaded margarine and roll-in margarine have a moisture content of 15%.
The fermented seasoning liquid used had a good butter flavor and had an alcohol concentration of 13%.
The proportions of dough with alkali added for leavening, dough with acid added for leavening, and dough without chemical leavening agents were 49.2% and 31.5%.
%, 19.3%. The margarine was rolled in, being careful to overlap each piece of dough accurately. After folding the dough 6 times with a sheeter, rest it in a retarder for 1 hour at 2℃, then fold it 4 times for the final fold, and adjust the thickness.
4.0m/m folded sheet fabric with 24 layers. Width
The bread dough of the present invention was obtained by cutting into pieces having a length of 150 m/m and a length of 360 m/m and a weight of 220 g, and filling and sealing a 190 ml storage container. After filling, a carbon dioxide gas generation reaction was carried out at 20° C. for 2 hours, and when the container was stored under refrigeration, the unreacted rate of the chemical leavening agent was 52%. Using dough that had been refrigerated for 30 days, the croissant was baked in an oven at 200°C for 15 minutes, resulting in a product with excellent specific volume and good coloring. (Effects of the Invention) The bread dough obtained by the present invention does not use yeast, is easily similar to yeast bread without the trouble of fermentation, has a strong internal membrane structure with excellent flavor, and can be refrigerated. By baking after storage, bread with excellent specific volume can be obtained.
第１図は膨化用アルカリ添加生地と膨化用酸添
加生地の間に化学膨化用剤無添加生地をはさん
で、マーガリンをロールインしたところを示す断
面図である。
１……膨化用酸添加生地、２……膨化用アルカ
リ添加生地、３……化学膨化用剤無添加生地、４
……ロールインマーガリン。
FIG. 1 is a sectional view showing a state in which a chemical leavening agent-free dough is sandwiched between an alkali-added dough for leavening and an acid-added dough for leavening, and margarine is rolled in. 1...Acid-added dough for leavening, 2...Alkali-added dough for leavening, 3...Dough with no chemical leavening agent added, 4
...Roll-in margarine.
Claims (1)
生地において、膨化用アルカリ添加生地の層と膨
化用酸添加生地の層との間に、化学膨化用剤無添
加生地の層が挿入されていることを特徴とするパ
ン生地。 ２ 小麦粉、水及び化学膨化用剤を含有するパン
生地を製造する方法において、膨化用アルカリを
含む生地と膨化用酸を含む生地および化学膨化用
剤を含まない生地を別々に混涅し、得られた膨化
用アルカリ添加生地と膨化用酸添加生地との間に
化学膨化用剤無添加生地が介在するように積層
し、化学膨化用剤を反応させることによつて該生
地を膨張させて使用することを特徴とするパン生
地の製造方法。[Scope of Claims] 1. In bread dough containing wheat flour, water, and a chemical leavening agent, a layer of dough without any chemical leavening agent is provided between the layer of dough added with alkali for leavening and the layer of dough added with acid for leavening. Bread dough characterized by being inserted with. 2. In a method for producing bread dough containing flour, water, and a chemical leavening agent, the dough containing a leavening alkali, the dough containing a leavening acid, and the dough not containing a chemical leavening agent are mixed separately, and the dough obtained is The dough is laminated with no chemical leavening agent added between the alkali-added dough for leavening and the acid-added dough for leavening, and the dough is expanded by reacting with the chemical leavening agent and used. A method for producing bread dough, characterized by:
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59264632A JPS61141834A (en) | 1984-12-17 | 1984-12-17 | Bread dough and its production |
| AU51356/85A AU588164B2 (en) | 1984-12-17 | 1985-12-17 | A freash dough and a method for producing the same |
| US06/809,752 US4741907A (en) | 1984-12-17 | 1985-12-17 | Fresh dough and a method for producing the same |
| DE19853544576 DE3544576A1 (en) | 1984-12-17 | 1985-12-17 | FRESH DOUGH AND METHOD FOR PRODUCING IT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59264632A JPS61141834A (en) | 1984-12-17 | 1984-12-17 | Bread dough and its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61141834A JPS61141834A (en) | 1986-06-28 |
| JPH0439301B2 true JPH0439301B2 (en) | 1992-06-29 |
Family
ID=17406039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59264632A Granted JPS61141834A (en) | 1984-12-17 | 1984-12-17 | Bread dough and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61141834A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120042A (en) * | 1982-12-27 | 1984-07-11 | ザ・ピルスベリ−・コムパニ− | Frozen dough and production thereof |
-
1984
- 1984-12-17 JP JP59264632A patent/JPS61141834A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120042A (en) * | 1982-12-27 | 1984-07-11 | ザ・ピルスベリ−・コムパニ− | Frozen dough and production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61141834A (en) | 1986-06-28 |
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