JPH0677500B2 - Method for producing frozen dough for bread - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a method for producing frozen dough for bread,
The present invention relates to a method for producing a frozen dough for bread, which makes it possible to obtain bread having a rich fermented flavor and having a volume.

[Prior Art] In the conventional method for producing frozen dough for bread, a large amount of baker's yeast for frozen dough is used to prevent the death of baker's yeast in the freezing process, or pre-fermentation is suppressed to a minimum amount. Method has been adopted.

In addition, the isolation and breeding of baker's yeast that can be pre-fermented with strong freezing resistance and the improvement of the method for freezing bread dough are being studied.

On the other hand, the chemical expansion agent does not decrease in expansion force during the freezing process or the refrigeration process, so that it is used for refrigerated dough for biscuits and pastries in the US.

[Problems to be Solved by the Invention] When a large amount of baker's yeast is used, the bread has a strong yeast odor,
If pre-fermentation is performed for a short time, the bread will not have the original fermented flavor. In addition, satisfactory results have not yet been obtained in the improvement of new types of freeze-tolerant baker's yeast and freezing methods.

On the other hand, a product obtained by baking refrigerated dough using a chemical expansion agent distributed in the United States is inferior to conventional products in specific volume, internal phase, touch and particularly flavor. Further, depending on the chemical swelling agent used, a violent odor (bitter odor) peculiar to the substance may occur.

Therefore, the object of the present invention is to solve problems such as lack of fermentation flavor when bread is made from a conventional frozen dough, reduction of fermentation power, and increase of yeast odor, and bread with rich fermentation flavor and volume. It is to provide a method for producing a frozen dough for bread that can be done.

[Means for Solving the Problem] In order to solve the above problems, the present invention provides a method for producing a frozen dough for bread for thawing and baking a frozen dough for bread to obtain a predetermined bread. There is provided a method for producing a frozen dough for bread, which comprises fermenting a medium-sized dough mainly composed of flour and water with yeast, and compounding a chemical expanding agent in the present kneading step.

Further, in the method for producing a frozen dough for bread according to the present invention, production of frozen dough for bread characterized by mixing bacteria such as lactic acid bacterium, acetic acid bacterium, propionic acid bacterium, or a fermented product thereof to the intermediate seed dough. Is the way.

Furthermore, the present invention is a method for producing a frozen dough for bread, which comprises blending various flavor improvers in the main kneading process of both the above-mentioned production methods.

As the wheat flour used for the medium-sized dough, strong flour, semi-strong flour, and medium-strength flour are suitable, and weak flour, rye flour, and the like can be mixed and used depending on the case.

The yeast can be used as long as it can swell the dough, give it a flavor, and serve it as an edible material. Particularly suitable are commercial baker's yeast and baker's yeast for frozen dough. In addition, Saccharomyces genus yeast such as Saccharomyces cerevisiae used in the production of beer, wine, liquor, etc., or Kluyveromyces spp. Yeast to which it belongs can also be used.
The amount of yeast used is 100 times the total amount of flour used in the product.
When expressed in terms of% by weight, 2-3% can be used. In raw materials other than medium-sized dough, for example, 0.5 g
˜2% may be used, in which case the yeast used in the product raw material may total 2-4%.

The chemical swelling agent, glucono delta lactone, or a combination of baked ammonium alum and baking soda,
That is, a slow-acting chemical leavening agent whose reaction is promoted at 40 ° C. or higher is suitable, but if necessary, a fast-acting chemical leavening agent such as tartaric acid, fumaric acid, phosphate-sodium, etc. is used. You may use together. In this case, the chemical swelling agent is used by mixing it with wheat flour or oil and fat in order to suppress the reaction with water. The amount of chemical expansion agent used is expressed in weight% when the total amount of wheat flour used in the product is 100,
For example, in the case of a combination of glucono delta lactone and baking soda, 1 to 3% of glucono delta lactone and 0.
5 to 1.5% can be used.

As the bacterium, lactic acid bacterium, acetic acid bacterium, propionic acid bacterium, or the like, or a culture thereof can be used in combination. Lactobacillus derived from grains such as Ractobacillus plantum, Lactobacillus 0. brevis, and Lactobacillus san Francisco are suitable, but bacteria derived from dairy products, fermented foods, etc. can also be used. In the case of bacteria, the amount of cells used is 10 ⁵ to 10 ⁸ per 1 g of wheat flour, and in the case of the fermented product, the weight ratio to wheat flour is 5 to 20%.

As the flavor improver, there is no problem as long as it is used for improving the flavor of bread, such as commercially available Hops, liquor, sour, and flavoring agents. In addition, the flavor improving agent may be added to the medium seed, if necessary. The amount of the flavor improver to be used can be an appropriate amount depending on the kind, and when expressed in the same units as above, 0.2 to 0.5% can be used.

In the present invention, first of all, yeast alone or yeast and lactic acid bacteria are used to produce a medium-sized dough having a fermented flavor. The medium-sized dough is fermented by normal temperature and short time fermentation or low temperature and long time fermentation. After the fermentation is completed, the medium dough is cooled so that the chemical expansion agent does not react in the main dough, and the main dough is kneaded at a low temperature of 5 to 20 ° C. In addition to the chemical leavening agent, wheat powder, sugar, salt, dairy raw materials such as skim milk powder and whole milk powder, oils and fats, water, and yeasts, flavor improvers, emulsifiers, etc. are added if necessary. The dough for this dough should be stored in the freezer in the state of being divided into necessary weights and rolled, or rolled and shaped.

After the dough is divided and rounded, the dough frozen is thawed in the retarder, shaped, and optionally proofed, and baked in an oven. Also, the frozen frozen bread dough is thawed if necessary and then baked in the oven as it is. At this time, make sure that the chemical expansion agent does not react until it is put in the oven.
Work at a low temperature of ℃, or make bread with a higher proportion of slow-acting chemical leavening agents than fast-acting chemical leavening agents.

[Cooking] The medium dough is aged by fermentation of yeast, and the original fermented flavor of bread is added. The decrease in fermentative power due to the death of baker's yeast in the freezing process is captured by the chemical expansion agent. That is, the dough is expanded by both the yeast and the chemical expanding agent. In addition, a pyroodor and a yeast odor are suppressed by the combined use of a small amount and a well-balanced amount of the chemical swelling agent and the yeast.

When yeast and a bacterium such as lactic acid bacterium or a fermented product thereof are used together in the medium-sized dough, the flavor and the physical properties of the dough are further improved.

When a flavor improving agent is used in combination, the flavor is further improved.

[Examples] Next, examples of the present invention will be described.

The bread making method in each of the following examples is a middle seed method.

Example 1 When producing frozen dough for bread, first, a medium-sized dough is prepared. The ingredients of the medium-sized dough are as shown in Table 1.

Mix the ingredients shown in Table 1 at low speed for 2 minutes and medium speed for 4 minutes, and knead at a kneading temperature of 24 ° C, and then at 30 ° C for 4 minutes.
It was fermented for a period of time to prepare a medium-sized dough.

Next, the compounding ingredients of the present bean mix shown in Table 2 were prepared.

Each compounding ingredient for this bean was kneaded with a medium dough at a low speed of 5 minutes and a medium speed of 6 minutes at a kneading temperature of 15 ° C. The dough kneaded in this way was divided into 265 g portions, and each divided dough was shaped and stored in a freezer at -40 ° C to prepare frozen dough for bread.

This frozen bread dough is thawed when necessary and baked to make bread. That is, the frozen dough for bread is thawed with a retarder, the floor time is 15 ° C for 20 minutes, the bench time is 15 ° C for 20 minutes, and then the proofer is 30 ° C and the humidity is 85%.
After baking for 50 minutes in the oven, the bread of Example 1 was obtained by baking in an oven at 205 ° C. for 35 minutes.

For comparison of this Example 1, (A) frozen the dough for dough prepared by mixing the compounded ingredients of Table 1 above with the compounded ingredients of Table 2 without addition of gluconodeltalactone and baking soda (- 40 ° C.) Bread frozen dough of Control 1 (B) Medium seed dough with the formulation ingredients of Table 1 without yeast added with 3 parts by weight of glucono delta lactone and 1.5 parts by weight of baking soda. The frozen bread dough of Control 2 obtained by freezing (-40 ° C.) the dough for mixing the ingredients was used. The frozen bread doughs of Control 1 and Control 2 were made into bread in the same manner as in Example 1 described above. For each of the breads of Example 1, Control 1 and Control 2, the appearance, baking color, internal phase, flavor and texture were evaluated. The results are shown in Table 3.

As shown in Table 3, the bread of Control 1 obtained by baking the frozen dough produced by using yeast alone was inferior in appearance and texture. Further, in the bread of Control 2 in which the frozen dough produced by using only the chemical expanding agent was baked, the volume was obtained, but the bread with inferior taste was obtained.

On the other hand, it was confirmed that the bread of Example 1 obtained by baking frozen dough containing yeast and a chemical swelling agent was good in all aspects of appearance, baking color, internal phase, flavor and texture. That is, since the bread of Example 1 is used to produce frozen bread dough by using yeast and a chemical expanding agent in combination, it has a rich fermented flavor that yeast originally has, and lacks volume due to the death of baker's yeast in the freezing process. However, the volume was improved by being caught by the chemical expansion agent. In addition, since the bread of Example 1 had a good balance between the amount of yeast and the amount of chemical swelling agent, it was a flavorful bread with no yeast odor or pyroodor.

Example 2 When producing frozen dough for confectionery bread, first, a sweetened medium-sized dough is prepared. The ingredients of the medium-sized dough are as shown in Table 4.

As shown in Table 4, not only yeast but also sourdough of lactic acid bacterium (Lactobacillus San Francisco) is mixed in the medium seed dough of Example 2 for flavoring. This sourdough is a slurry consisting of 100 parts flour, 250 parts water, 2 parts salt, and Lactobacillus San Francisco NRRL B.
-3932 cells were inoculated to about 2 x 10 ⁶ cells and incubated at 30 ° C for 1
It was cultured for 0 to 16 hours. Mixing ingredients shown in Table 4 at low speed for 2 minutes and medium speed for 1 minute, kneading temperature
After kneading at 24 ° C, fermentation was carried out at 30 ° C for 4 hours to prepare a medium-sized dough.

Next, the compounding ingredients of the present bean mix shown in Table 5 were prepared.

Each compounding ingredient for this kneading was carried out together with the medium seed dough at a low speed of 5 minutes and a medium speed of 10 minutes, and the kneading temperature was 20 ° C. In the raw bean of Example 2, not only glucono delta lactone and baking soda are used together as a chemical expanding agent, but also vanilla flavor is used as a flavor improving agent. The dough after this kneading was divided into 90 g pieces, shaped, and stored in a freezer at −40 ° C. to prepare frozen dough for bread. This frozen dough for bread is thawed and baked when necessary to obtain the confectionery bread of Example 2. Throat thaw 35 ℃, humidity 85
% For 120 minutes, and baking was performed in an oven at 200 ° C. for 15 minutes.

For the comparison of this Example 2, (C) a mixture of the compounding ingredients of Table 5 in which glucono delta lactone and baking soda were not added to the medium-sized dough of the compounding ingredients of Table 4 with 4 parts by weight of yeast was used. Frozen dough (-
40 ° C.) frozen bread dough of Control 3, (D) medium seed dough with the ingredients of Table 4 containing no yeast, 4 parts by weight of gluconodeltalactone and 2 parts by weight of baking soda were added. A frozen dough for bread of Control 4, which was obtained by freezing (-40 ° C) the dough for mixing the ingredients, was used. The frozen bread doughs of Control 3 and Control 4 were confectionery breads in the same manner as in Example 2 described above.

With respect to the confectionery breads of Example 2, Control 3 and Control 4, the appearance, baking color, internal phase, flavor and texture were evaluated. The results are shown in Table 6.

As shown in Table 6, in the confectionery bread of Control 3 in which a frozen dough produced by fermenting a medium-sized dough with a large amount of yeast was baked without using a chemical expanding agent, the appearance was compared with that of Example 2. It was inferior in three points of flavor and texture. Further, in the confectionary bread of Control 4 in which the frozen dough produced by using a large amount of the chemical expanding agent was used without using yeast as the medium-sized dough, the volume was obtained, and the internal phase and the flavor were higher than those of Example 2. Was inferior in 2 points, especially in terms of flavor. Example 2
In the confectionery bread, the yeast is used to ferment the medium-sized dough, so that the rich fermented flavor originally possessed by the yeast can be obtained, and the decrease in volume due to freezing is improved by the chemical expansion agent, so that the volume is also good.

The confectionery bread of Example 2 had a good balance between the amount of yeast and the amount of chemical swelling agent, so that both yeast odor and pyro odor were suppressed to give a confectionery bread with a rich flavor.

In addition, when lactic acid bacteria sourdough was added to the medium-sized dough, and vanilla flavor was also used at the time of the actual bedding, a confectionery bread with a richer flavor was obtained. The above-described first and second embodiments can be implemented in variously modified forms based on the knowledge of those skilled in the art.

[Effect of the Invention] In the method for producing a frozen dough for bread of the present invention, the frozen dough for bread is thawed in order to allow the yeast to act on the dough in the intermediate seeding step and to combine the chemical expansion agent in the present bedding step. When baked into a predetermined bread, it can be made into a bread with a rich fermented flavor. In the method of the present invention, both the yeast and the chemical leavening agent are blended in a smaller amount and in a well-balanced amount than usual, so that when the frozen dough for bread is made into bread, yeast odor or pyroodor does not occur in the obtained bread.

Further, in the present invention, when a medium dough is mixed with a bacterium such as lactic acid bacterium or a fermented product thereof, bread having a richer flavor can be obtained than this frozen dough for bread.

Further, in the present invention, even when various flavor improving agents are blended with the present dough, it is possible to obtain bread having a richer flavor than the frozen dough for bread.

Claims (3)

[Claims] 1. A method for producing a frozen bread dough for thawing and baking frozen bread dough to obtain a predetermined bread, wherein a medium-sized dough containing wheat flour and water as a main ingredient is yeast. A method for producing a frozen dough for bread, which comprises fermenting and adding a chemical expanding agent in the present kneading step. 2. A method for producing a frozen dough for bread, which comprises thawing and baking frozen dough for bread to obtain a predetermined bread, which comprises a medium-sized dough containing flour and water as a main ingredient, and lactic acid bacteria.
Bacteria such as acetic acid bacterium and propionic acid bacterium, or a fermentation product thereof are mixed, the intermediate dough is fermented with yeast, and a chemical swelling agent is blended in the main kneading step to freeze the bread. Fabric manufacturing method. 3. The method for producing frozen dough for bread according to claim 1 or 2, wherein various flavor improvers are blended in the step of kneading.