JPH078196B2 - Bread making method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread having a new texture different from that of conventional bread.

[0002]

2. Description of the Related Art Bread-making methods include the middle seed method and straight method. For example, in the middle seed method, first, the whole amount of yeast and the appropriate amount of water are added to most of the flour and mixed to form a middle seed,
It is a method of fermenting for about 4 hours, then returning to the mixer, adding the remaining flour, salt, sugar, fats and oils and other raw materials and an appropriate amount of water to the medium seed dough, and kneading.

[0003]

In recent years, there has been an increasing demand for bread having a new texture, such as soft bread, which has never been seen before.
Although the blending ratio of raw materials and additives have been investigated, none of them yields satisfactory results.

An object of the present invention is to provide a method for producing bread with a novel texture that has never existed by a method completely different from the conventional method for producing bread.

[0005]

[Means for Solving the Problems] That is, the present invention relates to flour,
A known choux dough is prepared from raw materials such as fats and oils and eggs, and this choux dough is kneaded with the bread ingredients uniformly to form bread dough.
Then, the bread is baked, which is a method for producing bread.

The Choux dough is prepared by a known method. For example, 80 to 100 g of margarine and 140 ml of water are boiled over a fire, 100 g of flour is added and stirred, and a flour-oil paste is prepared. Remove from the cook fire. Cool it to about 65 ° C, add 4-5 eggs (200-250g) and mix well. In addition to the above, ammonium bicarbonate, calcium carbonate and the like are often added in the known preparation method of the puff pastry, but in the present invention it is preferable not to add them in terms of the texture of the product.

Note that shortening, butter, lard, liquid edible oil, etc. may be used in place of the above-mentioned margarine.

The choux dough thus prepared can be mixed with known bread ingredients to produce various breads by a conventional method.

The amount of the choux dough to be added is not particularly limited, but is preferably 40 to 120% (weight, the same applies hereinafter) with respect to the wheat flour in the bread raw material. If it is less than 40%, the influence on the texture of bread is small, and the effect of the method of the present invention cannot be sufficiently exerted, and if it exceeds 120%, the moldability of the bread dough tends to be poor.

As raw materials other than the choux dough, sugars, fats and oils, dairy products, egg products and various additives commonly used in bread can be used.

Examples of sugars include sugar, invert sugar, molasses sugar, crystalline glucose, purified glucose, starch syrup, isomerized sugar, honey, maltose, lactose, fructose and sugar alcohol.

As fats and oils, shortening, margarine, butter, lard, liquid edible oil and the like can be used.

Dairy products include milk, condensed milk, whole milk powder, skim milk powder, whey powder, cream, cheese and the like, and egg products include whole eggs, liquid eggs, frozen eggs, dried eggs, sugar-concentrated eggs and the like. Can be given.

[0014]

Example 1 240 g of margarine (manufactured by Nisshin Oil Co., Ltd., trade name Charni 700) and 240 g of water were boiled, 160 g of soft flour was added and stirred to prepare a flour-oil and fat paste. 360g of whole egg cooled to about 65 ℃
Was added, and the mixture was mixed well to prepare a choux dough.

1000 g of this shoe dough, 100 strong flour
0 g, yeast 40 g, yeast food 1 g, white sucrose 8
0 g, salt 20 g, skim milk powder 40 g, water 200 g, 120 g each after kneading temperature 26 ° C, floor time 60 minutes
Divided into, further bench time 15 minutes, the proofing 35 ℃
Te 50 minutes, under the conditions of 22 minutes at calcination 190 ° C., the present invention
Made bread. This bread is made by 10 professional panels
Based on the sensory evaluation results (see Table 1),
Stronger softness than bread made in the same way without combining
It had a novel texture with a crisp and crisp texture that was crisp and palatable .

[0016]

[Table 1] Table 1 Bread evaluation results Note) 5-point evaluation (5: strong, 4: moderately strong, 3: average, 2:
Average value of (weak, 1: weak)

Example 2 Shoe dough prepared in the same manner as in Example 1, 300 g, strong flour 600 g, soft flour 100 g,
40g yeast, 1g yeast food, 80g white sugar,
18 g of salt, 40 g of skim milk powder, and 50 g of water are kneaded at a temperature of 25
° C., is divided into one 40g later of floor time 60 min, further bench time 15 minutes, 60 minutes at proofing 35 ° C., under the conditions of 15 minutes at calcination 200 ° C., producing bread of the invention
did. This bread was evaluated in the same manner as in Example 1 (Table
2)), but without adding the above shoe cloth
It has a softer feel than bread made in
Has a new mouthfeel with a crisp texture
It was a thing .

[0018]

[Table 2] Table 2 Bread evaluation results Note) Evaluation method is the same as Note) in Table 1.

Example 3 Margarine (same as Example 1) 4
Shoe dough was prepared in the same manner as in Example 1 with the combination of 50 g, water 450 g, soft flour 300 g, and whole egg 690 g.
1500 g of this choux dough, 1000 g of strong flour, 50 g of yeast, 1 g of yeast food, 250 g of white sucrose, 10 g of salt, 30 g of skim milk powder, and 100 g of water were kneaded at a temperature of 26.
° C., is divided into one 40g later of floor time 60 min, then further shaped after the bench time 15 minutes, the proofing 35 ° C.
45 to minutes Te, and fried for about 3 minutes at 180 ° C. The edible oil to produce a donut of the present invention. This donut
From the results of the same evaluation as in Example 1 (see Table 3),
Compared to donuts produced in the same way without the addition of shoe cloth
And has a strong soft feeling, good crispness and mouth feel,
It has a new texture with a crispy texture.
It was

[0020]

[Table 3] Table 3 Donut evaluation results Note) Evaluation method is the same as Note) in Table 1.

[0021]

The effects of the present invention are as follows. Strong softness that cannot be obtained by conventional methods
A crisp, crisp and crispy, crispy, fresh texture of bread is obtained. In addition, the texture can be adjusted by changing the compounding amount of the shoe batter.
Since the shoe dough can be stored frozen, it is easy to make a production plan by freezing the shoe dough in advance and thawing the required amount.

Claims (1)

[Claims] 1. A known choux dough is prepared from raw materials such as wheat flour, oil and fat, and the choux dough is uniformly used as a bread ingredient .
A method for producing bread , which comprises kneading and kneading into bread dough, and baking the dough .