JPH0712272B2 - Bread making method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a novel method for producing bread dough, more specifically, in the production of bread dough by the intermediate seed method, no intermediate seed fermentation or the fermentation time is used. The present invention relates to a method for producing bread dough that shortens the time and enables smooth and uniform production of gluten.

[Conventional technology and its problems]

Conventionally, for the production of bread dough, the total amount of flour such as flour (100
50% to 100% by weight (hereinafter referred to as% unless otherwise specified), a part of a mixture of water and yeast is kneaded, followed by intermediate fermentation, and then 50% to 0% of the remaining flour, water and The middle seed method of adding secondary materials and kneading is practiced. But,
This method has a drawback that it takes 4 to 5 hours to ferment medium seeds, and a method capable of producing delicious bread in a short time has been desired.

[Means for solving problems]

In such an actual situation, the present inventor has conducted diligent research to overcome the above-mentioned drawbacks, and further reduces the amount of flour such as wheat flour added in the first step, and rapidly stirs with the total amount of water used for the production of bread dough. If it is made into a milky substance, the same result as when performing intermediate seed fermentation is obtained, and accordingly, if the main kneading is performed by adding the total amount of yeast, residual flour and auxiliary materials to this,
In the flour added in the second step, the milky substance serves as an inducer for uniform glutenization, and it is possible to obtain good bread dough in a short time without requiring intermediate fermentation or for a short time. Heading, completed the present invention.

That is, the present invention, the amount of flour such as flour used in the production of bread dough is 100, of which 30% by weight or more and less than 50% by weight of flour and 60-70% by weight from the total amount of water. The resulting mixture is adjusted to pH 4.5 to 5.5, and the mixture is rapidly stirred to form a milky substance. To the milky substance, the total amount of yeast of about 2 to 3% by weight and the remaining cereal flour such as flour and auxiliary materials are added. The present invention provides a method for producing bread dough, which is characterized in that the dough is mixed.

More specifically, the method of the present invention is carried out as follows.

First, in the first step, flour such as wheat flour and rye flour is used in an amount of 30% or more and less than 50% of the total amount, and this is added to the total amount of water. The amount of water is 60 to 70 when flour is 100.
%. When the amount of flour is 50% or more, the viscosity becomes so high that high-speed stirring becomes impossible and a milky substance cannot be obtained. If it is less than 30%, the object of the present invention cannot be achieved. It is necessary to adjust the pH of the mixture of water and flour to 4.5 to 5.5, and bread which is baked below pH 4.5 does not have a volume, and when it is higher than 5.5, the emulsifying property is poor and it is not preferable. The pH is adjusted by adding ascorbic acid, acetic acid and the like.

High-speed stirring of the mixture is preferably performed using a homogenizer, homomixer, disperser or the like at a peripheral speed of 10 to 100 m / sec. The temperature of the mixture at this time is preferably 20 to 40 ° C. The stirring may be performed until the mixture becomes a milky substance. This depends on the amount of flour and stirring conditions, but it may be carried out until the viscosity gradually decreases and again reaches the first peak, which usually takes 3 to 40 minutes.

The milky substance thus obtained was added with a total amount of yeast of about 2 to 3% by weight, residual flour (50 to 40%) and skim milk powder, salt,
Add and mix auxiliary materials such as sugar and yogurt.
This additive mixing is carried out by a conventional mixing method, for example, 60 to 130 rpm.
By stirring for 3-10 minutes. When yeast is added to the raw material before stirring (before emulsification), the viscosity becomes abnormal during high speed stirring, making high speed stirring difficult, and a milky substance cannot be obtained.

The bread dough thus obtained is fermented by a known method,
If you divide, mold, ferment, and bake, you can get a sticky bread with a good texture.

〔The invention's effect〕

As described above, the present invention makes it possible to obtain bread dough that has been uniformly glutenized without the need for long-term intermediate-type fermentation as in the conventional method. Therefore, it is possible to easily produce delicious bread in a short time. Is possible.

〔Example〕

 Next, examples will be described.

Example 1 40 parts by weight of wheat flour was mixed with 63 parts by weight of water and mixed lightly, and 0.1 part by weight of ascorbic acid was added thereto to adjust the pH to 5.2. Then, using a homogenizer, high speed stirring was performed for 20 minutes at a peripheral speed of 80 m / sec (pH 5.2 after stirring). After completion of stirring, the following components were added and the main kneading was carried out.

Wheat flour 60 parts by weight Yeast 3 〃 Skim milk powder 2 〃 Salt 2 〃 Sugar 5 〃 Yeast food 0.1 〃 Chow toning 5 〃 The operation of this kneading is medium speed (62 rpm) (The following is omitted) for 1 minute, mixed with short toning, and mixed for 4 minutes at high speed (126 rpm; omitted below). The bread dough obtained by this kneading is floor time
Take 20 minutes, divide into 250g each, round, do bench time for 20 minutes, mold using a moulder,
Fermentation was carried out in a proofer at a temperature of 36 ° C and a humidity of 86%, and baked in an oven at a temperature of 210 ° C for 25 minutes to obtain a mountain-shaped loaf of bread. First to evaluate the quality of the obtained bread with 10 panelists
The results are shown in Table 2 along with the results of measuring the volume of the bread, which are based on the evaluation criteria table shown in the table.

Comparative Example 1 Do not adjust the pH of the mixture before high speed stirring (pH
Except for 5.9), the same composition and operation as in Example 1 were carried out to obtain bread. This bread was subjected to the same quality evaluations as in Example 1, and the results are shown in Table 2.

The pH value (5.9) before the high speed stirring was the same after the high speed stirring was completed.

Control Example Bread obtained by the usual 70% middle seed method was used as a control example. The compounding and operation were performed as follows.

70 parts flour, 2 parts yeast, 0 yeast foods.
1 part by weight and 40 parts by weight of water were put into a bread-making mixer and mixed at a low speed for 2 minutes and at a medium speed for 2 minutes. The pH value at this time was 5.8 at the start of mixing and 5.5 after the end of mixing. This dough is then heated to 27 ° C,
Fermentation was carried out for 4 hours at a humidity of 74%. Next, the following ingredients were added and the kneading was carried out.

Wheat flour 30 parts by weight Water 25 〃 skimmed milk powder 2 〃 salt 2 〃 sugar 5 〃 syotonning 5 〃 This kneading is done by adding all the ingredients other than the choyon toning for 1 minute at low speed and mixing for 4 minutes at medium speed. 7 minutes at medium speed, 1 minute at high speed
I mixed for a minute. The bread dough obtained by this kneading takes a floor time of 20 minutes, divides it into 250 g each, rounds it, takes a bench time of 20 minutes, molds it using a moulder, and heats it in an oven at a temperature of 210 ° C for 30 minutes. It was baked for a minute to obtain a mountain bread. The quality evaluation and measurement of the obtained bread were performed in the same manner as in Example 1, and the results are shown in Table 2.

Example 2 30 parts by weight of wheat flour was mixed with 63 parts by weight of water, and 2.5 ml of 10% acetic acid was further added to adjust the pH to 4.5. Then, using a homomixer, high-speed stirring was performed for 20 minutes at a peripheral speed of 100 m / sec (pH 4.5 after stirring). After completion of stirring, the following components were added and the main kneading was carried out.

Wheat flour 70 parts by weight Yeast 3 〃 Non-fat dry milk 2 〃 Salt 2 〃 Sugar 5 〃 Yeast food 0.1 〃 Cyotoning 5 〃 The same operation as in Example 1 was performed to obtain a mountain bread.
The quality is shown in Table 3.

Example 3 63 parts by weight of water and 0.07 part by weight of ascorbic acid were mixed with 45 parts by weight of wheat flour to adjust the pH to 5.5. Then, using a disperser, high speed stirring was performed for 30 minutes at a peripheral speed of 20 m / sec (pH 5.5 after stirring). After completion of stirring, the following components were added and the main kneading was carried out.

Wheat flour 55 parts by weight Yeast 3 〃 Nonfat dry milk 2 〃 Salt 2 〃 Sugar 5 〃 Yeast food 0.1 〃 Chow toning 5 〃 The same operation as in Example 1 was performed to obtain a mountain bread. The quality is shown in Table 3.

Claims (1)

[Claims] 1. The amount of cereal flour such as wheat flour used in the production of bread dough is 100, and the total amount of cereal flour such as wheat flour is 30% by weight or more and less than 50% by weight and water is 60 to 70% by weight. The mixture was adjusted to pH 4.5 to 5.5, the mixture was stirred at high speed to form a milky substance, and the whole amount of yeast of about 2 to 3% by weight and the remaining cereal flour such as flour and auxiliary materials were added to the milky substance. A method for producing bread dough, which comprises mixing.