JPH07246055A - Production of bread dough - Google Patents

Abstract

PURPOSE:To obtain a high-quality bread dough developing no fisheyes thereon even after preserved in a refrigerated state for a long period, by incorporating wheat flour with a composition produced by adding refrigeration-resistant yeast to a fatty oil-treated product prepared by melting fatty oil followed by quenching to solidify under kneading. CONSTITUTION:This bread dough is obtained by incorporating wheat flour with a composition produced by blending (A) a fatty oil-treated product prepared by melting fatty oil such as palm oil followed by quenching to solidify under kneading with (B) refrigeration-resistant yeast having, for example, such fermentativeness as to cause normal fermentation at 20-40 deg.C but come to <=1/3 times compared to commercially available yeast at -2 to 15 deg.C. It is preferable that 5-15 pts.wt. of the component A be used based on 100 pts.wt. of the wheat flour. Bread is preferably manufactured by using this dough.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread dough and a method for making bread using the same.

[0002]

2. Description of the Related Art Recently, frozen dough has been widely used as a means for streamlining production in the bakery industry.
High energy costs such as transportation and thawing are required. In order to reduce these high energy costs, refrigerated dough, which refrigerates the dough before final fermentation, is drawing attention.

However, when such a refrigerated dough is used, the fermentation of yeast proceeds even during refrigerated storage, which not only has an unfavorable effect on the dough but also changes the physical properties of the dough itself due to refrigeration, so that baking is performed. The latter bread has a problem that the volume is small and the appearance and flavor are inferior. It is known about a yeast having a low temperature sensitivity of fermentation ability in which fermentation is suppressed during refrigeration of dough, and a method for producing bread dough, loaf bread, confectionery bread and the like using the yeast (JP-A-5-3368).
72 publication).

It is possible to produce various types of refrigerated dough depending on at which stage of the bread making process the product is refrigerated and stored, but among these, the most labor-saving effect is the most effective and rationalizing means. It is a so-called molded refrigerated dough that is stored refrigerated after molding. In the production of molded refrigerated dough, the problem caused by the change in physical properties of the dough is not solved only by using the yeast whose fermentation ability shows low temperature sensitivity, and it is called fish eye on the surface of the bread after baking. White blistering spots appear, and bread with satisfactory specific volume and appearance of bread cannot be obtained.

It is generally known to use various bread improving agents as a method for improving the quality of bread.
For example, as a bread improving agent for preventing white blistering spots called fish eyes on the surface of baked bread, glycerin fatty acid ester or glycerin fatty acid organic acid ester (JP-A-63-152935), ascorbine Acids, amino acids, alums and glycerin fatty acid monoesters (JP-A-5-49384) are known.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing high quality bread that does not show fish eyes even when using a molded refrigerated dough that has been stored for a long time in refrigeration.

[0007]

According to the present invention, when a bread dough is produced using a refrigeration-resistant yeast, an oil / fat product obtained by melting an oil / fat and rapidly kneading and solidifying it while kneading is used. Thus, even if the obtained dough is refrigerated for a long time, it is possible to obtain high-quality bread when it is baked.

In the present invention, the refrigeration-resistant yeast is 20
At −40 ° C., it means a yeast that normally ferments, and at −2 to 15 ° C., a yeast having a fermenting ability that is 1/3 or less of that of a commercially available yeast. As the refrigeration-resistant yeast used in the present invention, any yeast having the above-mentioned properties can be used, and for example, commercially available Dia yeast REIZO [Kyowa Hakko Kogyo Co., Ltd.] is used.

The fats and oils used in the present invention include palm oil,
Rapeseed oil, soybean oil, rice oil, corn oil, cottonseed oil, sunflower oil, safflower oil, palm oil, palm kernel oil, beef tallow, milk fat,
Fish oil, pork fat and the like and their processed oils and fats [hydrogenated (hardened oil etc.), fractionated (refined oil etc.), transesterified] etc. may be used alone or in combination. As a conventional shortening, a mixture of oil and fat and an emulsifier is used, but the oil and fat-treated product in the present invention is produced without using an emulsifier and used in place of the shortening.

The processed fat and oil used in the present invention is obtained by melting the fat and oil and rapidly kneading and solidifying it by kneading, and in particular, the melting point of the fat and oil is 25 to 45 ° C and the solid fat content is 10 ° C. 20% or more, 20 ° C or more 10%,
It is 5% or more at 30 ° C, and the corn penetro value is 1 at 5 ° C.
It is preferably 50 or less, 200 or less at 10 ° C, and 250 or less at 15 ° C.

The melting temperature of fats and oils may be higher than the melting point of fats and oils, but is usually 50 to 80 ° C. The melted oil is cooled by a hand or a stirrer, industrially, for example, by a rapid kneading kneader (votator, etc .: rotation speed 300 to 500 rpm).
Knead for 5 to 20 minutes while cooling at -10 ° C / min.
It is rapidly cooled to about 0 ° C, and then cooled to about 5 ° C.

Further, if necessary, a fragrance, a dye, an antioxidant (tocopherol, etc.) and the like can be added as additives when producing the oil-and-fat treated product, and the oil and fat containing the additive can be used as a raw material. Can be used. The oil-and-fat treated product is usually used in an amount of 2 to 30 parts by weight, preferably 5 to 15 parts by weight, based on 100 parts by weight of wheat flour.

The fat-and-oil-treated product exhibits the effect of the present invention by being used in place of the shortening in the usual bread dough composition, but it may be used in combination with a shortening which does not impair the effect of the fat-and-oil-treated product. The bread dough of the present invention can be obtained by adding chill-resistant yeast, the treated oil and fat obtained above, salt, water and, if necessary, sugar, skim milk powder, egg, yeast food and the like to wheat flour and treating them by a conventional method. Typical methods for making bread dough such as bread and confectionery bread are the straight method and the medium seed method.The former is a method of mixing all raw materials from the beginning, and the latter is a method of adding yeast and water to a part of flour first Is a method of making and combining the remaining ingredients after fermentation. Using the bread dough, bread is obtained by a conventional method (dividing, benching, molding, refrigerating, proofing, baking, etc.).
Refrigerating dough is usually done at -2 to -15 ° C.
The quality can be maintained for days.

[0014]

EXAMPLES Examples, comparative examples and reference examples are shown below. Example 1, Comparative Examples 1 and 2 Roll bread was obtained by the straight method according to the following composition and steps. Composition (parts by weight) Strong flour 90 Thin flour 10 Granulated sugar 10 Salt 1.8 Skim milk powder 3 Yeast food [Pandia C-700 (Kyowa Hakko Kogyo Co., Ltd.) (the same applies below)] 0.1 Whole egg 8 Fat or oil-treated product or Shortening (shown in Table 1) Yeast [Dia yeast REIZO (Kyowa Hakko Kogyo Co., Ltd.)] 3.5 Water 55 improver (shown in Table 1) Process Mixing: Low speed 3 minutes Medium low speed 2 minutes later Oil or fat treatment product or shortening Addition Low speed 3 minutes Medium low speed 5 minutes Medium high speed 5 minutes Kneading temperature: 27 ° C Floor time: 28 ° C, 60 minutes Division: 60g Bench time: 20 minutes Molding: Rolled refrigeration of molding dough: 5 ° C, 1-5 days Proof: 38 ° C., 85% RH, 60 minutes Baking: 200 ° C., 12 minutes Table 2 shows the quality evaluation results of the baked bread rolls.

[0015]

[Table 1]

[0016]

[Table 2]

As is clear from Table 2, the quality of the bread rolls obtained in Example 1 is superior to that obtained in Comparative Examples 1 and 2 even after 1 day, and especially in 2 days.
It was very excellent as it became longer after 3 days and 5 days. Example 2, Comparative Examples 3 and 4 Confectionery bread was obtained by the straight method by the following composition and process. Process Mixing: Low speed 3 minutes Medium low speed After 3 minutes Addition of fat or oil or shortening Low speed 2 minutes Medium low speed 4 minutes Medium high speed 4 minutes Forging temperature: 27 ℃ Floor time: 28 ℃, 60 minutes Split: 60g Bench time: 20 minutes Molding: Rolled Molded material refrigeration: 5 ° C., 1 to 5 days Proofer: 38 ° C., 85% RH, 60 minutes Baking: 200 ° C., 10 minutes The results of quality evaluation of baked confectionery breads are shown in Table 4.

[0018]

[Table 3]

[0019]

[Table 4]

As is clear from Table 4, the quality of the confectionery bread obtained in Example 2 is higher than that of Comparative Examples 3 and 4.
It was extremely excellent as it was a long period of 1 day, 2 days, 3 days and 5 days. Reference Example 1 In a 500 ml beaker, hydrogenated fish oil (tocopherol 100p
pm content, melting point 31 ° C) 140 g, refined palm oil (melting point 3
8 to 40 ° C.) 30 g and soybean oil 30 g, 60 ° C.
And melt mixed. Then, put a beaker in ice water at -5 ° C and knead at a rate of 4 ° C / min for 10 minutes at 20 ° C.
Rapidly solidified until cooled to 5 ℃ in the refrigerator,
200 g of an oil and fat treated product was obtained.

The treated oil and fat has a melting point of 31.3 ° C., a solid fat content of 24% at 10 ° C., and a corn penetro value of 1 at 10 ° C.
It was 50. Reference example 2 In a 500 ml beaker, hydrogenated fish oil (tocopherol 100p
pm content, melting point 31 ° C) 140 g, refined palm oil (melting point 3
8 to 40 ° C.) 30 g and soybean oil 30 g, 60 ° C.
And melt mixed. To this, 0.6 g of monoglyceride and 0.4 g of soybean lecithin were added and dissolved. Then, the beaker was put in ice water at -5 ° C and rapidly kneaded to 20 ° C for 10 minutes at a rate of 4 ° C / min while kneading, and then cooled to 5 ° C in a refrigerator to obtain 201 g of shortening.

[0022]

EFFECTS OF THE INVENTION According to the present invention, it is possible to obtain bread of good quality in which fish eyes do not appear even when using a molded refrigerated dough that has been stored for a long time in refrigeration.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Toshihiko Tezuka 2650-62 Numata, Edozaki-cho, Inashiki-gun, Ibaraki (72) Inventor Takeshi Nakai 5-1-5 Hayashiji, Ikuno-ku, Osaka-shi, Osaka (72) Inventor Yoshikazu Tsujiwaki 1215-1 Tottori, Hannan-cho, Sennan-shi, Osaka Prefecture

Claims (2)

[Claims] 1. A process for producing bread dough, which comprises using an oil / fat-treated product obtained by melting fats and oils and rapidly kneading and solidifying the fats and oils when the bread doughs are produced using refrigeration-resistant yeast. 2. A method for producing bread, which comprises making bread using the bread dough according to claim 1 by a conventional method.