JPH0673423B2 - French bread dough and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION So-called "French" bread dough is defined by the physical conditions of flour, baker's yeast such as Saccharomyces cerevisiae, salt such as sodium chloride, water and stabilizers and tissue modifiers. It consists of the mixture below.

Frozen bread that does not require any work for the production of bread dough to consumers or bread makers who do not have the basic equipment to produce bread dough It has been desired for several years to provide dough.

The Applicant has retained that, even after 6 months, the fermentability of bread obtained from frozen bread dough after heating is retained and that it retains the specific properties of so-called "French" bread. We have found a dough composition that allows freezing and a process for its preparation in that it retains good properties such as "French" bread is characterized by irregular pores, fine, crispy crusts, and small diameter and long shapes.

The freezing operation makes it possible to increase the storage time of baked bread by 6 to 12 hours when compared to the equivalents normally produced without intermediate freezing.

Accordingly, the present invention is directed to frozen dough for bread and a method of making the same.

So-called "French" bread according to the invention is flour,
It is substantially characterized in that it is made from a mixture of water, baker's yeast, salt and a bread improver.

According to the invention flour is 10 to 12% on dry matter
US55 type bread flour showing the percentage of protein which is and the following alverogram characteristic values of Cyopan: 200 to 250 W 0.6 to 0.8 P / L The puffer flour used is, for example, bread such as Satsucaromyces cerevisiae. Yeast or any other puffer flour or a variant thereof with similar properties.

The puffer powder is used fresh in the pressed state, but it is equally possible to use it in the dehydrated state. The puffer flour is preferably used in a proportion of 4 to 8% with respect to the amount of wheat flour used.

Water has an average hardness of 14 to 18 TH and 5 to 10
Water with TAC is preferred, 50 per 100 kg flour.
Used at a rate of from 70 l.

Salt is used in dry powder form or from 10 in water
It is preferably sodium chloride in the form of a 30% solution.

The modifier used preferably consists of 0.01 to 0.025% of ascorbic acid and optionally a starch-degrading enzyme in combination with lecithin such as soybean.

Applied biological flours, ie those obtained from wheat grown without the use of chemical fertilizers or pesticides, are used to make so-called “applied biological” bread.

The applicant has found that ascorbic acid that coexists with a starch degrading enzyme
Even after storing for several months in the frozen state, it is possible to obtain bread with good characteristics of firmness, non-hardening storability, characteristic pores, crusts and the characteristic shape of so-called "French" bread. to enable. In fact, ascorbic acid
It especially mitigates the problem that the permeability of the dough to gas may change as a result of freezing. In particular, ascorbic acid makes it possible to reform the disulphide bond of gluten, thus leading to a bread exhibiting good "strength" even after storage in the frozen state for several months.

In combination with amylolytic enzymes such as α-1,6-amylase, α-1,4-amylase and amyloglucosidase, the puffer flour is quickly given the nutrients it needs to make bread after freezing. To enable.

In fact, one of the main problems encountered with frozen bread dough is that the puffer flour should remain dormant during storage (because puffer flour is particularly vulnerable to exposure to cold temperatures if it is not dormant). It is because it is easy).

The bread dough is frozen at a temperature of -15 ° C to -25 ° C.

The process for the production of so-called "French" bread dough as defined above is preferably 4 to 4 relative to the amount of flour used at a temperature of 20 ° C ± 2 ° C as described above, 4 ° C or lower. 8% baker's yeast for baking, room temperature and 10 to 30% in flour and flour or water
Water at a ratio of 50 to 70 l per 100 kg of flour at a temperature in the range of about 0 ° to 10 ° C, depending on the temperature of the salt in the form of a solution, as well as alveografic (alvograp) of flour.
hique) and bakery properties, which is also essentially characterized by the use of a modifier comprising ascorbic acid and a starch-degrading enzyme in varying proportions depending on the type of product to be produced.

All of the materials used in the kneading vessel of the type with double or triple diagonal arms or with spiral arms with or without fixed support rods are mixed.

The frassage or pre-mixing is done at an initial slow rate over 2 and 6 minutes for flour, water and improver.

The faster kneading is carried out for 5 to 20 minutes, the purpose of this step being to add baker's yeast during the first 1/4 of this kneading and subsequently add salt during the remaining 3/4 of the kneading. The temperature of the dough at the end of this kneading can range from 20 to 24 ° C.

The dough is then subdivided by a continuous positive displacement divider, also called a discontinuous hydraulic diviseuse or weigher. In the latter case, the dough produced (pton; agglomerates of batter) is rolled up in a bouleuse.

Introduce rolled or unrolled dough into a chambre de repos [this chamber is "balanced" when operated continuously]. 10 in the room depending on the type of fabric and the weight of the fabric
The dough loosens over 25 minutes.

A transparent support that shapes loose dough into bags, breads or buns, and long dough can keep it cylindrical, straight and facilitates passage through freezing tunnels. Put in.

The dough thus produced is introduced without delay into a freezing tunnel which may be continuous, such as a conveyor, or discontinuous, such as a fillet carrier. The freezing time is 20 to 80 minutes and the temperature in the core of the product must be above -7 ° C. After freezing, the product is immediately placed in an airtight package and stored in a refrigerating room at a temperature of -15 ° C to -25 ° C.

After storage and before bread making, the dough is brought to room temperature. After fermentation and scarification,
Heat to obtain a bread that exhibits the characteristics of a "French" bread: irregular pores, fine crispy crust and a small diameter and elongated shape.

It has been determined that the bread thus prepared exhibits, after thawing, a good fermentation capacity which is sufficient to make a bread with a "suitable" power for so-called "French" bread.
The baked bread is soft and has a good, crispy firmness and a good texture after baking.

As an example, flour 100Kg, TH 14 to 18 and TAC 5
From 10 to 60 liters of water, baker's yeast 6% of Saccharomyces cerevisiae, 2% of salt, 0.5% of ascorbic acid and α-1,4-amylase, α-1,6-amylase and amyloglucosidase Bread was made according to the method described above using a mixture of selected amylolytic enzymes. It is confirmed that the bread obtained after the production of the dough, the freezing and the heating after 6 months shows similar properties to the bread made immediately after the production of the dough, especially with regard to its structure, its appearance. In addition, it has been confirmed that the bread thus obtained has the property that it does not harden easily.

All percentages given above represent weight percentages relative to the weight of flour used.

Claims (2)

[Claims] 1. A good storability is exhibited when baked.
Unheated, unformed, unfermented, “French” bread dough with a protein to dry matter ratio of 10 to 12
%, And Chopin's alveogram (alvero
gramme) W is 200 to 250 and P / L is 0.6 to 0 as characteristic values.
8 bread flour, 50-70 per 100 kg flour
Liter of water, 4-8% of biological yeast for baking,
The above-mentioned dough, which is prepared by mixing 1.5 to 2.5% sodium chloride, ascorbic acid, and a starch-degrading enzyme. 2. It exhibits good storability when baked.
A method of making unheated, unformed, unfermented "French" bread dough, comprising a flour, water and an improving agent consisting of ascorbic acid and a starch degrading enzyme in a kneading tank at low speed for 2 to 6 minutes. , Then the mixture was kneaded at a higher speed for 6 to 20 minutes, at the time 1/4 of the start of the kneading time the biological yeast for bread was At the time of 4, salt is added respectively, the final temperature of the kneaded dough is adjusted to 20 to 24 ° C, and then the dough is frozen so that the temperature of the center of the dough becomes -7 ° C or less. Manufacturing method.