JPH07155100A - Method for treating frozen bread dough before baked - Google Patents

Abstract

PURPOSE:To enable to store a frozen bread dough in a state suitable for its baking for a time as being as possible by subjecting the bread dough to a final fermentation treatment and subsequently leaving the bread dough in a specific atmosphere. CONSTITUTION:A method for treating a frozen bread dough before baked comprises thawing the frozen bread dough, subjecting the thawed bread bread to a final fermentation treatment, and subsequently leaving the fermented bread dough in a temperature range of 0-18 deg.C. When the bread dough is subjected to the final fermentation treatment and subsequently left in a dough state suitable for the baking of the bread dough in the atmosphere of a relative low temperature comprising O-18 deg.C, the bread dough can be stored for a long time of 3-15hr.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for pre-baking frozen bread dough for processing frozen bread dough in a state suitable for baking.

[0002]

2. Description of the Related Art Generally, it is known that frozen bread dough obtained by freezing prepared bread dough can be easily used as an intermediate product. This product may be frozen and stored as it is until use for the purpose of adjusting production at the factory,
When it is shipped, it will be delivered to supermarkets and retail stores in the same state as frozen cars.

Such frozen bread dough can be thawed as needed on the spot where it is delivered, then subjected to final fermentation treatment in a roasting furnace, and further baked in a store to be sold in a fresh state. Is.

As described above, as the pre-baking treatment of the frozen bread dough, which is simply used, that is, the thawing and the final fermentation treatment, the following are (1) room temperature thawing-fermentation treatment,
(2) A method of performing thawing-fermentation treatment in a retarder puller is known.

That is, in the (1) room temperature thaw-fermentation treatment method, for example, frozen dough frozen and stored in a freezer at -20 ° C is thawed at room temperature, and when the dough temperature rises to 15 ° C, the final fermentation at 32 ° C. It is put in a chamber and after the final fermentation for 60 minutes, it is baked immediately.

(2) Defrosting in the retarder puller-
In the fermentation treatment method, the frozen dough frozen and stored in a freezer at -20 ° C is stored in a retarder puller set at 0 to 3 ° C, and further low temperature fermentation is performed at a temperature of 15 to 18 ° C for 2 to 3 hours, After that, the final fermentation treatment is carried out by holding at 32 ° C. for 60 minutes.

[0007]

However, in the above-mentioned conventional pretreatment method for calcination, if the calcination is carried out immediately after the final fermentation, the fermentation proceeds excessively, and the required expansion, so-called kiln growth does not occur during the calcination. There is a point. The direct cause of such low expansion is considered to be that the fermentation action of yeast has already weakened, and that the volatile substances have volatilized before firing and expansion due to heated gas does not occur.

[0008] Therefore, the present invention solves the above-mentioned problems and makes it possible to maintain a state suitable for baking as long as possible after the final fermentation treatment by a method for pre-baking frozen bread dough. That is the issue.

[0009]

In order to solve the above problems, in the present invention, after thawing the frozen bread dough,
The means of carrying out the final fermentation and then maintaining the temperature range of 0 to 18 ° C was adopted.

[0010]

According to the method for pre-baking frozen bread dough of the present invention, the thawed dough is subjected to a fermentation treatment at a predetermined temperature for a predetermined time to maintain a required expansion state and an appropriate gluten aging state before baking. It becomes sagging, and the expansion and ripening rate after that becomes low and stable. For this reason, after the final fermentation, if in a relatively low temperature atmosphere of about 0 to 18 ° C, at least 3 hours, for a long time of up to 15 hours, the state where the final fermentation process before the calcination is completed is continued, and calcination is possible immediately. It becomes a dough that can be kept in a good condition for a long time.

[0011]

EXAMPLES The frozen bread dough according to the present invention is not particularly specified in terms of ingredients and blending ratio, but a raw material whose blending is adjusted to be a final product such as bread, French bread, butter roll is pretreated. , Kneading, fermenting, and further finishing treatments such as splitting, rolling, shaving, shaping, and molding, the center temperature of the bread dough is -12 to -15.
Frozen in a blast freezer etc. to ℃, -2
It may be frozen and stored in a freezer at about 0 ° C.
Further, the shape of the dough is not specified, and it is preferable to form the dough into a sheet having a thickness of about 2 cm because the freezing rate is increased and the maximum ice crystal formation temperature zone can be passed earlier.

To thaw such frozen bread dough,
Although it may be a thawing method at room temperature, if it is stored in a retarder puller set at 0 to 3 ° C and thawed, there is no imbalance in the final fermentation and a product of more preferable quality is obtained, which is preferable. I can say.

The final fermentation in the present invention is 1
It is preferable to carry out the treatment in a temperature range of 2 to 32 ° C for 1 to 10 hours, and more preferable conditions are 2 to 3 hours in a temperature range of 18 to 25 ° C. Because 10 at low temperature less than 12 ℃
When fermented for a longer period of time, when burned, problems such as so-called dry skin are likely to occur, and a product of desirable quality cannot be obtained stably. Further, at a high temperature exceeding 32 ° C., even when the fermentation is carried out in a short time of less than 3 hours, the air bubbles in the bread dough are rapidly reduced during cooling, the dough easily shrinks, and the quality of the product deteriorates.

In the present invention, the temperature condition of the atmosphere in which the bread dough is allowed to stand after the final fermentation is 0 to 18 ° C. This is because at a low temperature of less than 0 ° C., it is difficult to moisturize during storage, and the dough peels off, which is not preferable. Also, 18
If the temperature is higher than 0 ° C, the fermentation rate cannot be suppressed, and the state suitable for firing becomes a short time of less than 2 hours, so that the practicability becomes extremely low and the intended purpose cannot be achieved.

[Examples 1 to 3] Doughs for French bread were prepared in the mixing ratios (parts by weight) shown in Table 1.

[0016]

[Table 1]

That is, the materials shown in Table 1 were sufficiently kneaded with a mixer, and the kneaded dough was kneaded for 0 to 30 minutes, then subjected to finishing steps such as division and rounding, and then a small spherical (petit bread) was formed with a molding machine. : 40 g / piece). next,
Immediately, the center temperature of the dough bread type dough is -12 to -2.
It was frozen in a blast freezer at 5 ° C for 15 to 25 minutes, and frozen and stored in a freezer at -20 ° C for 4 weeks.

The frozen bread dough thus obtained is
It was taken out from the freezer, stored in a retarder puller set at 0 to 3 ° C, and thawed in 12 hours. And
The final fermentation treatment was carried out at the fermentation temperature and fermentation time shown in Table 2, and the product was stored at the temperature shown in the same table and baked after 15 hours to obtain a French bread product.

[0019]

[Table 2]

Comparative Examples 1 and 2 French dough for dough was prepared in the same manner as in Example 2, frozen and thawed in the same manner. Then, the final fermentation treatment was carried out at the fermentation temperature and fermentation time shown in Table 2, and the product was stored at the maintenance temperature shown in the same table and baked 3 hours later to obtain a French bread product.

As a result of adopting the treatment methods of Examples 1 to 3 and Comparative Examples 1 and 2, in Examples 1 to 3, the expansion by baking and the aging of gluten are appropriate, and extremely high quality French bread can be produced. It was

On the other hand, in Comparative Examples 1 and 2, only defective products having a reduced texture were obtained despite baking for a relatively short time after the predetermined final fermentation treatment.

[0023]

[Effect] As described above, according to the present invention, the thawed dough is subjected to fermentation treatment at a predetermined temperature for a predetermined period of time to maintain a proper expansion state and a proper aging state of gluten before baking. , After the final fermentation process,
There is an advantage that the dough state suitable for baking can be maintained for a long time of 3 to 15 hours in an atmosphere of a relatively low temperature of 0 to 18 ° C.

Claims (1)

[Claims] 1. A method for pre-baking frozen bread dough, which comprises thawing the frozen bread dough, performing final fermentation, and then maintaining the temperature range of 0 to 18 ° C.