JPH08191657A - Cake bread and its preparation - Google Patents

Abstract

PURPOSE: To provide a cake bread such as melon bread having high bulkinegss, soft look, soft touch and crisp, light and short palatability, giving soft feeling to the palate, emitting excellent flavor, having moist and mild taste and flavor and easily meltable in the mouth and provide a process for the preparation of the bread. CONSTITUTION: This cake bread (1-9) is prepared by kneading (1-2) a raw material (1-1) composed mainly of soft flour, a chemical expansion agent and water, dividing and forming (1-4) the kneaded dough to produce a topping dough (1-5), separately kneading and fermenting a raw material composed mainly of wheat flour, yeast and water, dividing and forming the kneaded mixture to obtain an inner dough (1-6) for bread, placing (1-7) the topping dough on the inner dough or coating the inner dough with the topping dough and baking the product (1-8) in an oven. In the above process for the preparation of the topping dough, the dough produced by kneading the raw material is stored in a refrigerated state (1-3).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a confectionery bread and a method for producing the same, and more particularly to a confectionery bread having an inner dough and a dough such as melon bread and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a manufacturing method which has been adopted as a method for manufacturing a sweet bun represented by melon bread as described above is to make a wrapping dough made of soft flour as wheat flour, divide it by hand, and perform hand rounding. After performing intermediate fermentation and rolling (degassing) with a rolling pin, etc., manually wrap the inner dough as a bread dough made separately with this overwrap dough, or overwrap containing strong flour as wheat flour After making dough, dividing with a divider, rounding with a rounder, then intermediate fermentation, rolling (degassing) with a moulder, then inside the bread dough that was created separately with this overwrap dough It is a method of wrapping the dough by hand, followed by roasting and baking. Mass production is impossible with the former method,
In the case of large-scale factory production, we have no choice but to rely on the latter method.

[0003]

However, the following problems are pointed out in the above-mentioned prior art. It was desired to increase the content of eggs and fats and oils in order to improve the flavor and texture of the wrapping dough, but if the amount of eggs and fats and oils is increased, the dough will sag and the shape retention will be improved. Since it is inferior, it becomes unsuitable for dividing, molding and roasting work. Mechanical splitting causes great mechanical damage in the rolling process, which adversely affects the quality of the final product after firing and reduces the commercial value. It was difficult to use because it was not suitable for the mechanical treatment in the process, and the physical properties of the overwrap dough were hard because the strong flour had to be used as the flour for the overwrap dough. The final product's top dough does not have a crispy and light texture, and the bottom dough can be completely covered in the roasting process only by placing the top dough on the bottom dough in the molding process. Since it is not possible to expose it and it is partially exposed, the product value will decrease, so it will be necessary to manually wrap the bread dough with the cover material and a lot of skilled labor will be required. And

The present invention has been made in view of the above problems, and has a large volume, a soft appearance, a soft touch, a crisp and light texture, a crisp, soft mouthfeel, An object of the present invention is to provide confectionery bread such as melon bread and the like, which has a fragrant fragrance, is moist and round in flavor, and melts in the mouth, and a method for producing the same. Another task was to improve workability, if necessary.

[0005]

In order to achieve the above object, the confectionery bread of the present invention is a confectionery bread obtained by placing or coating a top dough on an inner dough as a bread dough, and baking it in a roasting oven. The dough is obtained by kneading a raw material mainly consisting of soft flour, a chemical puffing agent and water, refrigerating, dividing and molding.

[0006] And, if necessary, in addition to the soft flour, the chemical puffing agent and water, 45 to 55% by weight of saccharides and 25 to 3% of fats and oils are used as raw materials for the above-mentioned dough.
3% by weight and 15 to 25% by weight of eggs are used.

In order to achieve the above-mentioned object, the method for producing a confectionery bread of the present invention, as shown in FIG. 1, comprises kneading (1-) a raw material (1-1) mainly consisting of soft flour, a chemical puffing agent and water. 2) Divide and mold this kneaded dough (1
-4) to produce the dough (1-5), while kneading the raw materials mainly consisting of flour, yeast and water, fermenting, dividing and molding to prepare the inner dough as the bread dough (1 -6), placing the top cloth on the inner cloth, or covering the inner cloth with the top cloth (1
-7), taking a roasting furnace and baking (1-8) to make a sweet bread product (1-9) In the method for manufacturing a sweet bread, the above raw materials were kneaded (1-
2) After that, a refrigerating step (1-3) of refrigerating the kneaded dough.
Is provided.

Then, if necessary, the refrigerating step is arranged to refrigerate the kneaded dough at a temperature of 0 to 5 ° C. for 12 to 20 hours. Also, after the refrigeration step,
The dough kneaded and kneaded is returned to a dough temperature of 14 to 17 ° C. before dividing and molding. Further, after returning to the dough temperature of 14 to 17 ° C after the refrigeration step and before dividing and molding, the dough is kept at a temperature of 17 to 22 ° C for 3 hours.
It is designed to be left for ~ 6 hours.

[0009] Further, if necessary, when dividing and forming the kneading and refrigerating cover fabric, the fabric is put into the input port of the hopper, and the predetermined cross-sectional shape and size are obtained from the outlet of the hopper. After extruding, wire cutter,
It is configured to be cut into a predetermined thickness by a rotary blade or other cutting means.

Also, if necessary, the divided and molded cover cloth is placed on the inner cloth, and the cover cloth is naturally spread in the roasting furnace to remove the bottom surface of the inner cloth. At least the upper surface is entirely covered.

Furthermore, as a raw material for the above-mentioned dough,
In addition to the soft flour, the chemical leavening agent, and water, 45 to 55% by weight of saccharides, 25 to 33% by weight of fats and oils, and 15 to 25% by weight of eggs are used based on the soft flour.

The present invention will be described in detail below. (Raw Material for Overwrap Dough) The raw material for overwrap fabric is mainly composed of soft flour, a chemical puffing agent and water. Wheat flour is classified into strong flour, medium-strength flour, soft flour, and the like according to the difference in protein content, but in the present invention, the protein content is approximately 8.5.
Use soft flour that is less than or equal to wt.%. When wheat flour other than the soft flour is used, it becomes impossible to achieve the object of the present invention to improve the appearance, touch, texture, mouthfeel, mouthfeel, and mouth-soaking of the overcoat dough.

(Chemical Puffing Agent) As the gas generating source, one or two or more selected from the group consisting of sodium carbonate, ammonium carbonate and ammonium bicarbonate can be selectively used. Furthermore, usually, in addition to this, as a gas generation accelerator, tartaric acid, potassium hydrogen tartrate, fumaric acid, fumaric acid-sodium, monobasic calcium phosphate, phosphoric acid-sodium, sodium acid pyrophosphate,
Grilled alum, grilled ammonium alum, glucono
One or two or more selected from the group of delta lactones are selectively used. In addition to sugar, saccharides are powdered saccharides consisting of invert sugar, glucose, starch syrup, dense sugar, honey, maltose, lactose, brown sugar, oligosaccharides, fructose, sugar alcohol, etc. in addition to sugar.
One kind or two or more kinds can be arbitrarily selected and used, but it is preferable to use sugar such as sweet sucrose and sugar beet.

The oils and fats are solids consisting of vegetable oils such as soybean oil, cotton oil, palm oil, coconut oil and olive oil, or animal oils such as whale oil, fish oil, beef tallow, lard, butter oil and the like. One or two or more types of fats and oils in the form of liquid or liquid can be arbitrarily selected and used. When solid fats and oils are used, they are excellent in air-carrying property, so that the volume, flavor and fragrance targeted by the present invention can be better achieved.

As the eggs, whole eggs (liquid eggs) are used. The whole egg (liquid egg) is, for example, one obtained by breaking a raw egg to separate yellowish and whiteish, stirring, filtering, and sterilizing.

When the saccharide content is less than 45% by weight, it is difficult to achieve the object of the present invention, which is a light and crispy texture and a fragrant aroma and a moist and round flavor, whereas the saccharide content is 55% by weight. When the content exceeds%, the overcoat fabric becomes too stiff and hard to achieve the desired soft appearance, soft touch, crispy and light texture, and soft mouthfeel, which are the objects of the present invention.

When the amount of oils and fats is less than 25% by weight, the overcoat fabric has a hard physical property, while when the amount of oils and fats exceeds 33% by weight, the overcoat fabric is inferior in shape retention, that is, the so-called waist support. The physical properties are such that there is no sagging, and it is difficult to achieve the large volume that is the object of the present invention.

When the amount of eggs is less than 15% by weight, it is difficult for the coat fabric to achieve the large volume and crispy and light texture of the present invention, while when the amount of eggs exceeds 25% by weight, The overwrap dough has brittle physical properties, making it difficult to achieve the object of the present invention, which is a crisp and light texture, and a moist and round flavor.

(Manufacturing Process of Top Cover Dough) The top cover dough is manufactured by kneading the above-mentioned raw materials, refrigerating, returning to a constant dough temperature from refrigeration, and dividing and molding. Kneading is done with a mixer as usual.

The kneading temperature of the cover material is 18 ° C to 22 ° C.
It is desirable to set to. If the kneading temperature is lower than 18 ° C, mixing may be difficult and the kneading of the dough may be insufficient. On the other hand, if the kneading temperature is higher than 22 ° C, gluten is likely to be generated during mixing or refrigeration. ,
Affects texture, aroma, and flavor.

The kneaded kneading fabric is not immediately divided and molded, but is placed at a temperature in a certain range for a certain period of time and cooled, which is one of the major features of the present invention. The overcoat dough is kneaded with a raw material mainly consisting of soft flour, a chemical puffing agent and water, and preferably, in addition to the soft flour, the chemical puffing agent and water, saccharides based on the soft flour are 45 to 45%.
55% by weight, 25-33% by weight of oils and fats and 15-% of eggs
It is made by kneading 25% by weight, but the physical properties of the overwrapping dough made from such raw material blends are too soft and lack shape retention, making it suitable for the following division / molding process and roasting process. Therefore, it is necessary to cool the cover fabric to adjust the properties suitable for the process. Further, refrigeration of the dough is also required from the viewpoint of aging the dough as described below.

Refrigerating the mixed kneading dough is 0 to
It is desirable to carry out the treatment at a temperature of 5 ° C. for 12 to 20 hours. By doing this, from the surface of the cover fabric to the center,
The dough is cooled to a temperature of 5 ° C, but in this process, the overwrap dough is slowly aged at low temperature and for a long time, and is extensible and thin-layered gluten due to hydration due to sufficient water absorption. It is considered that a bubble film is achieved, and thereby, the improvement of the volume, appearance, touch, texture, mouthfeel, mouthfeel, aroma and flavor, etc., which is the object of the present invention, is achieved.

If the refrigerating temperature is lower than 0 ° C., the surface of the top cloth is frozen and damaged (so-called freezing failure), and moisture in the cloth on the surface is condensed to cause the above low temperature aging and Hydration does not proceed, making it difficult to achieve the object of the present invention. On the other hand, when the refrigerating temperature is higher than 5 ° C, aging occurs excessively and gluten (or malt) is excessively produced. The object of the present invention becomes difficult to achieve.

If the refrigerating time is less than 12 hours, the kneaded kneading dough is not sufficiently aged at low temperature,
In addition, since a thin gluten foam film having extensibility is not formed and the gas generated by the action of the chemical swelling agent does not retain enough, expansion of the final product after baking is weak. Since the outer skin becomes brittle and easily breaks, it becomes difficult to achieve the objects of the present invention. On the other hand, when the refrigeration time exceeds 20 hours, the maturing dough is too mature and gluten is excessively produced, so that the objects of the present invention are difficult to achieve.

By the way, when refrigerating the kneaded top cloth, the top cloth is divided into a certain size and weight (for example, a mass of 5 or 6 kg) suitable for cooling and returning the temperature of the cloth after refrigeration. Thin sheet (for example, 1-3c
It is desirable to mold (to a thickness of m). This division is a step that should be called a large division if the step of dividing and molding into the following doughs of the size and weight of each product is called a small division. In this way, it is easy to achieve the uniform cooling of the cover fabric in the refrigerating process and the return of the uniform temperature of the cover fabric in the dough temperature returning process after refrigeration, which is the object of the present invention. Will be.

It is desirable that the refrigerated cover fabric is returned to a fabric temperature of 14 to 17 ° C. before the division and molding. When the dough temperature at the time of splitting / forming the overwrapping fabric is less than 14 ° C, the overwrapping fabric is too hard and has a brittle physical property with no extensibility, resulting in unsuitable properties for the subsequent splitting / forming process. In the splitting / molding process, the overlaid fabric may be overloaded and the effect of the present invention may be impaired. On the other hand, when the dough temperature exceeds 17 ° C, the overwrap dough becomes too soft and loses its shape retention property, resulting in unsuitable properties for the subsequent dividing / molding process.
This drawback is particularly remarkable when 100% by weight of soft flour, 25 to 33% by weight of oils and fats and 15 to 25% by weight of whole eggs are used as a raw material composition of the dough. That is, the excessive return of the dough temperature will impair one of the purposes of refrigerating the dough.

Before dividing / forming the refrigerated cover fabric, 1
When returning the dough temperature to 4 to 17 ° C, it is desirable to place it at a temperature of 17 to 22 ° C for 3 to 6 hours. When the temperature of the dough is rapidly returned at a temperature higher than this for a short time, the surface of the overwrapping fabric becomes excessively soft due to the excessive temperature return, and the central part remains in a hard state without the temperature returning sufficiently. This temperature difference between the surface and the center of the overlaid fabric makes it difficult to cut the fabric in the process of dividing and molding, and may also make it impossible to achieve the objects of the present invention. On the other hand, if the dough temperature is slowly returned at a temperature lower than this for a long time, the gluten of the overwrap dough tends to come out, and the object of the present invention, particularly the texture, crispness and mouthfeel, may be impaired. .

In the step of refrigerating and returning the temperature of the cover fabric, it may be desirable to cover the vinyl sheet or the like in order to prevent the surface of the cover fabric from drying.

When dividing and molding the cover cloth, this may be done manually, but from the viewpoint of enabling mass production in a large-scale factory, the cover cloth is exited from the hopper. It is desirable to extrude the powder into a predetermined shape and size and then cut it to a predetermined thickness with a cutting means such as a wire cutter or a rotary blade, so that the molding is performed simultaneously with the division.

In particular, since the former wire cutter can sharply smooth the cut surface of the top cover dough, the cut top cover dough is a bread dough based on the physical properties of the top cover dough. By simply placing it on the dough, there is no need to artificially cover the inner fabric with the upper fabric, and the upper fabric is naturally spread in the roasting furnace, and the upper surface of the inner fabric (excluding the bottom surface) Is more desirable because it can be covered almost entirely. With the latter rotary blade, the top cloth is thickly cut and the cut surface becomes rough and rough, so it is reshaped into a shape suitable for being placed on the inner cloth and then placed on the inner cloth. It is necessary to place it or to artificially wrap the inner fabric with a cover fabric. It should be noted that it is also possible to adopt a step of rolling with a roller or any other rolling means in order to adjust the size and thickness of the split-molded overwrap dough before placing it on the inner dough that is the bread dough. it can.

(Ingredients and production of bread dough for inner dough) Raw materials mainly consisting of wheat flour, yeast and water are kneaded, fermented, divided and molded to prepare an inner dough as bread dough.

(Combination of Top Dough and Inner Dough) Next, the divided / formed upper drape is placed on the divided / formed inner dough before roasting or is divided / formed. The inner cloth before roasting, which is divided and formed by the overwrapping cloth, is covered.

First, in the case of using an upper cloth which is divided and molded at the same time by cutting with a wire cutter, the upper cloth is simply placed on the inner cloth,
In other words, just put it on. It is not necessary to artificially wrap the inner fabric with the cover fabric, that is, to wrap it. In this case, in view of the physical properties of the above-mentioned top cloth, the top cloth can be naturally spread in the roasting furnace to naturally cover the upper surface (the surface excluding the bottom surface) of the inner cloth. Because.

On the other hand, in the case of using the cover cloth divided by cutting with the rotary blade, it is not enough to simply place the cover cloth on the inner cloth as it is, and the cover cloth is cut. Since the top cloth is thick and the cut surface is uneven and rough, it has a shape suitable for being placed on the inner cloth and a thin and uniform thickness, that is, the upper surface of the inner cloth when the roasting is finished. It is necessary to re-mold it so that it is almost entirely covered, and then place it on the inner cloth, or artificially wrap the inner cloth with the cover cloth. It is sufficient that at least the upper surface (the surface excluding the bottom surface) of the inner cloth is substantially entirely covered with the overlaid cloth, and it is not always necessary to cover the bottom surface.

When the top cloth is divided and formed manually, it is formed and placed on the inner cloth as in the latter rotary blade, or the inner cloth is wrapped. To cover.

(Roasting / Baking) The above-mentioned divided / formed cover fabric is simply placed on the inner fabric as it is, or the divided / formed cover fabric is used to cover the inner fabric. After that, remove the roaster. This roasting furnace is preferably a so-called dry roasting furnace as opposed to a normal wet roasting furnace. The dry roasting furnace means that a normal wet roasting furnace takes a roasting oven at a humidity of 80% to 90%, whereas a normal roasting oven takes a roasting oven at a humidity of 50% to 70%. When the wet roasting furnace is adopted in the present invention, the final product after firing has a property that the dough on the top is sagging and does not have a firm feeling,
In addition, it is not preferable because it has a crunchy texture.
In addition, melon bread is usually one in which granulated sugar or the like is sprinkled on the upper surface after dividing and molding and before roasting, but if it is taken in a wet roasting furnace after this, it will almost not melt before baking.

Then, it is baked in a usual baking oven in a usual manner.

[0038]

In the method for producing sweet bread according to the present invention, first, the kneaded kneading dough is refrigerated for a long time. More preferably, by placing it at a temperature of 0 to 5 ° C for 12 to 20 hours and refrigerating, it is possible to recover the dough from mechanical damage (damage) to the dough produced by kneading. By promoting sufficient hydration of the dough and giving the dough a high degree of swelling of wheat starch and a thin and flexible extensibility of wheat gluten, it is possible to enhance the retention of gas generated by the chemical leavening agent. In addition, it is possible to promote the slow aging of the cover fabric for a long period of time, thereby achieving the effect of the present invention.

Secondly, as a raw material for the overcoat dough, 100% by weight of soft flour was used as wheat flour and 4 sugars were used.
By using 5 to 55% by weight, 25 to 33% by weight of oil and fat, and 15 to 25% by weight of whole egg (liquid egg) as an egg, the appearance, touch and feel of the cover fabric, which is the object of the present invention,
It is possible to more easily achieve improvement in texture, tooth cutting, mouthfeel, mouth dissolving, and the like.

By the way, generally, the flour dough made of the above-mentioned raw material blend becomes too soft and lacks the shape-retaining property, and in this state as it is, it is unsuitable for the steps of the dividing / forming and the roasting of the present invention. Is. However, in the present invention, since the dough is used after being refrigerated to give shape retention, such a concern is eliminated.

Thirdly, as a method for producing the overwrap dough, when the refrigerated overwrap dough is divided and formed, the overwrap dough is put into the input port of the hopper, and the predetermined cross-sectional shape is obtained from the outlet of the hopper. If a method of manufacturing a confectionery bread that is extruded in a size and then cut into a predetermined thickness by a wire cutter, a rotary blade, or other cutting means is adopted, the process of the conventional method requires the division of the cover fabric. Round eyes,
Degassing by rolling, mechanical mass production is possible without suffering damage to the fabric due to mechanical treatment in each step of molding, and in addition to being able to achieve the above-described effects of the present invention, the wire cutter If it is cut, it will not be necessary to artificially cover the inner fabric with the overlay fabric, which will contribute to further rationalization.

[0042]

EXAMPLES Examples will be described below. Example 1 (Raw material blending unit / wt%) 100 flour 50 sugar 50 fats and oils (shortening) 29 egg (whole egg) 20 baking powder 2 melon flavor 0.03 melon color 0.02 water 13

(Manufacturing Process of Top Dough) Sugar, oil and fat, melon flavor and melon color are stirred with a beater for 6 minutes. Transfer the stirred mixture to a horizontal mixer. Add eggs with continuous agitation (6 minutes agitation). Wheat flour and baking powder that have been mixed in advance are added to this, and they are kneaded for 10 minutes. The kneading temperature was adjusted to 22 ° C. Then, it was stored in a refrigerator (internal temperature 2 ° C.) and refrigerated for 16 hours. The wrapping cloth thus refrigerated was taken out of the refrigerator, left at room temperature for 18 hours at a temperature of 18 ° C., and laid down, and the temperature of the wrapping cloth was returned to 15 ° C. And about 5
It was manually divided into 0 g and rounded, and a bench time of 20 minutes was taken, and rolling was performed with a rolling pin to degas, and at the same time, it was shaped into a substantially circular shape.

(Ingredients for Bread Dough as Ingredients Unit /% by Weight) Medium Wheat Flour (Strong Flour) 70 Yeast 3.5 Glucose 3.5 Eggs (Whole Eggs) 5.0 Yeast Food 0.11 Emulsifier 0.3 Water 33 This kneaded wheat flour (strong powder) 30 Sugar 22 Oil and fat 5 Skim milk powder 4 Salt 1.0 Water 25

(Production Process of Inner Dough Bread Dough) Medium and medium raw materials are kneaded for 5 minutes. The temperature for kneading the medium seeds was 25 ° C. 15 hours for 2 hours in a fermentation room at a temperature of 27 ° C and a humidity of 78%
Fermented for minutes. At the end of this fermentation, the end temperature of the middle seed is 29
° C.

After kneading all the raw materials excluding the kneading oil and fat with a mixer for 5 minutes,
The remaining fat was added and kneaded for 7 minutes. The main kneading temperature was 28 ° C. After 50 minutes of the first fermentation (floor time), it is divided into about 50 g of dough, rounded, and subjected to intermediate fermentation (bench time) for 20 minutes, rolling, degassing, and molding.

(Combination of Top Dough and Inner Dough) The inner dough, which is the bread dough thus formed, is covered with the above-mentioned dough and then roasted. The bread dough can be formed into a shape suitable for being placed on and a thin and uniform thickness, that is, the dough can be reshaped so that the upper surface of the inner dough is almost entirely covered when the roasting is completed. A roasting furnace can be taken only by placing the above-mentioned cover fabric on the inner fabric. At this time, the roaster is
It is placed in a fermentation chamber at a temperature of 38 ° C. and a humidity of 60% for 60 minutes. This is a so-called dry roaster.

During this roasting, the overlaid dough, which was simply placed on the inner dough, had its raw material composition (100% soft flour,
From the physical properties derived from 25 to 33% of oils and fats and 15 to 25% of whole eggs), it naturally spreads along the upper surface of the inner dough (the surface excluding the bottom surface), and the upper surface of the inner dough when the roasting is finished. Is almost entirely covered. Therefore, in the latter of this embodiment, the work of artificially covering the inner fabric with the overlay fabric is completely unnecessary.

The confectionary bread dough consisting of the inner dough covered with the overwrapping dough after the roasting is completed in an oven (overheat 180 °).
Bake at 12 ° C for 12 minutes. Thus, the melon bread of this embodiment is completed.

Example 2 (Raw material mixing unit / weight%) Wheat flour (soft flour) 100 Sugar 50 Oil / fat 29 Egg 20 Baking powder 2 Melon flavor 0.03 Melon colorant 0.02 Water 13

(Manufacturing Process of Top Dough) Sugar, oil and fat, melon flavor and melon color are stirred with a beater for 6 minutes. Add eggs with continuous agitation (6 minutes agitation). Wheat flour and baking powder that have been mixed in advance are added to this, and they are kneaded for 10 minutes. The kneading temperature was adjusted to 22 ° C. Then, it was stored in a refrigerator (internal temperature 2 ° C.) and refrigerated for 16 hours. The wrapping cloth thus refrigerated was taken out of the refrigerator, left at room temperature for 18 hours at 18 ° C., and laid down, and the temperature of the wrapping cloth was returned to 15 ° C. (the above is the same as in “Example 1”).

Divide this cover fabric as follows:
Mold. 2 and 3 show a wire cutting device with a hopper used for carrying out the present invention. In the figure, 1 is the device main body and 2
Is a hopper, 3 is a top conveyor, 4 is a wire cutting device, and the top conveyor 3 moves in the direction of the arrow in the figure. A dough squeezing device 5 is provided in the lower part of the hopper 2, and the overlaid dough put into the hopper 2 is squeezed out onto the top conveyor 3 from the dough squeezing port 6 at the lower end of the dough squeezing device 5. In the illustrated example, the dough opening 6 is formed by arranging four circular openings having a predetermined interval, but the opening shape and the arrangement state are not limited to the illustrated example, and may have any desired configuration. Can be one.

The wire cutting device 4 comprises a plurality of wedge-shaped arms 7 connected in series, and a wire 8 is stretched over the ends of the arms 7. The wire 8 is disposed at the upstream side of the top conveyor 3 and immediately downstream of the material drawing port 6. Although not shown in detail, the wire 8 and the upper surface of the top conveyor 3 are separated by a predetermined distance. That is,
The top cloth in the hopper 2 is pushed out by a predetermined amount from the cloth drawing opening 6 by the cloth drawing device 5, and the pushed top cloth X is cut into a predetermined thickness by the wire 8 which reciprocates in parallel with the top conveyor 3. It In the figure, Y is the cut cover fabric.

Of course, it does not mean that the above-mentioned apparatus must be used for implementing the present invention. For example, by changing the shape of the cloth squeezing opening 6, it is possible to easily obtain overwrap cloth of various shapes. Further, by varying the amount of push-out of the overlaid fabric from the fabric squeeze port 6, a fabric of any thickness can be easily obtained.

(Ingredients for Ingredients for Bread Dough Units /% by Weight) Medium Wheat Flour (Strong Flour) 70 Yeast 3.5 Glucose 3.5 Eggs (Whole Eggs) 5.0 Yeast Food 0.11 Emulsifier 0.3 Water 33 This kneaded wheat flour (strong flour) 30 Sugar 22 Oil / fat 5 Skim milk powder 4 Salt 1.0 Water 25 (The above is the same as the above "Example 1")

(Production Process of Inner Dough Bread Dough) Medium raw material is kneaded for 5 minutes. The temperature for kneading the medium seeds was 25 ° C. 15 hours for 2 hours in a fermentation room at a temperature of 27 ° C and a humidity of 78%
Fermented for minutes. At the end of this fermentation, the end temperature of the middle seed is 29
° C.

After kneading all the raw materials excluding the kneading oil and fat with a mixer for 5 minutes,
The remaining fat was added and kneaded for 7 minutes. The main kneading temperature was 28 ° C. After 50 minutes of the first fermentation (floor time), it is divided into about 50 g of dough, rounded, and subjected to intermediate fermentation (bench time) for 20 minutes, rolling, degassing, and molding. (The above is the same as the above-mentioned “Example 1”)

(Combination of Top Dough and Inner Dough) The above-mentioned cut top dough is placed on the inner dough, which is the bread dough thus created, and the baking oven is set. The roaster is placed in a fermentation chamber at a temperature of 38 ° C. and a humidity of 60% for 60 minutes. During this roasting, the overlaid dough, which was simply placed on the inner dough, spreads naturally along the upper surface (the surface excluding the bottom surface) of the inner dough due to the physical properties derived from the raw material composition. When the roasting is finished, the upper surface of the inner dough is almost entirely covered. Therefore, in this embodiment, the work of artificially covering the inner fabric with the overlay fabric is completely unnecessary.

The confectionary bread dough consisting of the inner dough covered with the overwrap dough after the roasting is completed in an oven (overheat 480).
Bake at 12 ° C for 12 minutes. Thus, the melon bread of this embodiment is completed.

This melon bread has a much larger volume of the overwrapping fabric, has a novel appearance, seems to be softer, has a softer feel, and has a crispy texture than those produced by the above-mentioned conventional techniques. It had a light feel, a soft mouthfeel, crispness, a mellow scent and a rounded flavor, melted in the mouth well, and was generally in harmony with the inner dough.

Example 3 (Raw material blending unit / weight%) Wheat flour (soft flour) 100 Sugar 50 Oil / fat 29 Egg 20 Baking powder 2 Melon flavor 0.03 Melon colorant 0.02 Water 13 (above, above " The same as in "Example 1")

(Manufacturing Process of Top Dough) Sugar, oil and fat, melon flavor and melon color are stirred with a beater for 6 minutes. Add eggs with continuous agitation (6 minutes agitation). Wheat flour and baking powder that have been mixed in advance are added to this, and they are kneaded for 10 minutes. The kneading temperature was adjusted to 22 ° C. Then, it was stored in a refrigerator (internal temperature 2 ° C.) and refrigerated for 16 hours. The wrapping cloth thus refrigerated was taken out of the refrigerator, left to stand at room temperature of 18 ° C. for 5 hours and then laid down, and the temperature of the wrapping cloth was returned to 15 ° C. (the same as in “Example 1”).

Divide this cover fabric as follows:
Mold. In this case, the wire cutter cutting device used in the second embodiment is replaced with a rotary blade cutting device. FIG. 4 shows a cutting device using a rotary blade. This cutting device 10 pushes out the dough put in a hopper 11 from a nozzle 12, and when it is pushed out by a predetermined amount, cuts this dough with a rotary blade 13 in front of the nozzle 12,
The cut cloth Y is received by the rotary table 14 and conveyed. In addition, (internal dough raw material mixture unit / weight%) and (internal dough bread dough manufacturing process) are the same as those in Example 2 above, and (combination of top coat dough and inner dough) Similar to the method described in the means for solving the above problems, it is not enough to simply place the top cloth as it is on the inner cloth, and the cut top cloth is thick, and its cut surface is also Since it becomes uneven and rough, it is reshaped to a shape and uniform thickness suitable for being placed on the inner fabric and then placed on the inner fabric, or the inner fabric is artificially placed on the inner fabric. Need to be encapsulated.

Comparative Example 1 The following comparative test was performed on the present invention and the conventional technique. Each method described in Examples 1 to 3 above is taken as the invention of the present application, and as a conventional technique, the steps of refrigerating and returning the dough temperature after refrigeration are removed from the method described in Example 1, and What changed the raw material composition of the hanging dough to the following (conventional method 1), the refrigeration and the step of returning the dough temperature after refrigeration were removed from the method described in Example 2,
In addition, the raw material composition of the cover material was changed to the following (conventional method 2), the steps of refrigerating and returning the temperature of the material after refrigeration were removed from the method described in Example 3, and The raw material composition was changed to the following (conventional method 3), and the refrigeration and the step of returning the dough temperature after refrigeration were removed from the method described in Example 1, and the raw material composition of the overwrap dough was The manufacturing process was changed to the one shown below (conventional method 4), and a comparative test was conducted on the effect of the difference in these manufacturing methods on the dough and confectionary bread as the final product after baking. .

Mixing of raw materials 1 to 3 according to the conventional method (mixing of raw material for coat cloth unit / weight%) Wheat flour (soft flour) 100 Sugar 30 Oil / fat 17 Egg (whole egg) 10 Baking powder 2 Melon flavor 0.03 Melon colorant 0.02 Water 22

Raw material blending and manufacturing process of conventional method 4 (blending raw material blending unit / weight%) Wheat flour (soft flour) 70 Wheat flour (strong flour) 30 Sugar 30 Oil and fat 17 Eggs (whole egg) 10 Baking powder 2 Melon flavor 0 .03 Melon colorant 0.02 Water 25

(Manufacturing Process of Top Dough) All raw materials except fats and oils were kneaded with a mixer for 5 minutes, and then the remaining fats and oils were added and kneaded for 7 minutes. The forging temperature was 28 ° C. After taking the floor time for 60 minutes, divide into about 50g of dough with a divider and round with a rounder, 20
Intermediate fermentation (bench time) is taken for a minute, rolled with a moulder to degas, and molded.

This comparative test is based on the experience of sensory tests.
0 panelists tasted the melon bread produced by each of the above-mentioned production methods, and there were 5 grades for each comparison test item of volume, appearance, touch, texture, teeth cutting, mouth aroma / flavor, mouth dissolving, and overall taste. It was performed by assigning points based on the evaluation method and calculating the average value.

The summary of each comparative test item is as follows. That is, “volume” The volume of the wrapping cloth for the melon bread is large or small (the larger the volume, the higher the evaluation score) “Appearance” Same as above Softness of the hanging cloth (whether it looks soft to the eye) Degree of softness (the higher the evaluation score is) Softness The same as above Softness when the dough is touched by hand (Softer the higher the evaluation score) “Texture” Same as above Whether or not there is a light feeling (the crispy and lighter has a higher evaluation score) "Gentling" Same as above Whether or not the dough can be easily bitten by teeth (whether there is no cough) (easy) The higher the score is, the better the bite can be bitten.) "Mouthfeel" Same as above Whether or not the mouthfeel is soft when eaten (the softer the mouthfeel, the higher the score) "Aroma and flavor" Same as above Whether or not it has a fragrant scent and a moist and round flavor "Mouth melt" Same as above When you eat the dough, "Melty taste" Same as above When you eat the coat dough Whether the dough tastes in harmony with the bread dough, the higher the score in each test, the higher the evaluation.

The higher the score in each comparative test item, the higher the evaluation. The results are shown in the table below. In this comparative example, “⊚” indicates that the evaluation score is 3.8 or higher, and “∘” indicates that the evaluation score is 3.4 to 3.7,
“Δ” indicates that the evaluation score is 3.0 to 3.3, and “x” indicates that the evaluation score is 2.9 or less.

[0071]

[Table 1]

Comparative Example 2 For the present invention, a comparative test was conducted on the effect of changes in the refrigerating temperature when refrigerating the overwrap dough on the overwrap dough and confectionery bread as the final product after baking.

Here, the above-described Embodiment 1 as the invention of the present application is used.
Each method described in No. 3 to 3 is taken, and in each method, the refrigerating temperature is changed from −2 ° C. to 7 ° C. to perform this comparative test, and the change in the refrigerating temperature is the change of the overwrap dough as the final product after baking. The effects of volume, appearance, touch, texture, mouthfeel, mouthfeel, aroma / flavor, mouth-melting, and overall taste of confectionery bread on each item were compared and examined.

The results of this comparative test are shown in the table below. “◎” is particularly excellent in all the comparative examination items above, “○” is excellent in all the comparative examination items above, and “△” is more than half of the above comparative examination items 2 It is excellent in items of less than / 3, and "x" represents excellent in items of less than half of the above comparative examination items. As can be seen from the table, the wrapping dough has a refrigerating temperature of 0 ° C to 5 ° C.
The results were excellent in the range of 0 ° C, and particularly excellent results were obtained at 1 ° C to 4 ° C.

[0075]

[Table 2]

Comparative Example 3 With respect to the invention of the present application, a comparative test was carried out with respect to the effect of a change in the refrigeration time when refrigerating the top-coated dough on the top-coated dough or confectionery bread as the final product after baking.

Here again, the first embodiment described above as the present invention is used.
Each method described in 3 to 3 is taken up, and in any method, the refrigerating temperature is set to 2 ° C., the refrigerating time is changed to 9 to 23 hours, and a comparative test is performed. As a result, a comparative study was carried out on the effects of the volume of the dough, the appearance, the texture, the texture, the gear cutting, the aroma and flavor, the mouth-melting, and the overall taste of the confectionery bread on each item.

The results of this comparative test are shown in the table below. “◎” is particularly excellent in all the comparative examination items above, “○” is excellent in all the comparative examination items above, and “△” is more than half of the above comparative examination items 2 The item of less than / 3 indicates that the item is excellent, and the symbol “×” indicates that the item of less than half of the above comparative examination items is excellent. As can be seen from the table, the cover fabric showed excellent results when the refrigerating time was in the range of 12 to 20 hours, and particularly 13 to 19 hours.

[0079]

[Table 3]

Comparative Example 4 In the present invention, when returning the temperature of the refrigerated cover material to a constant temperature (that is, raising it) before dividing / forming, how many times should the temperature be returned? A comparative test was carried out on the effect of sucrose on the dough and confectionery bread as the final product after baking.

Here again, the first embodiment described above as the present invention is used.
In each method, the temperature of the refrigerated dough is set to 2 ° C., and the temperature range for returning the refrigerated dough is changed to 11 ° C. to 20 ° C. to perform a comparative test. , The change in the returning temperature is the volume, appearance, touch, texture, gear cutting of the top fabric as the final product after firing,
A comparative study was conducted on the effects of mouthfeel, aroma and flavor, melting in the mouth, and the overall taste of sweet buns on each item.

The results of this comparative test are shown in the table below. “◎” is particularly excellent in all the comparative examination items above, “○” is excellent in all the comparative examination items above, and “△” is more than half of the above comparative examination items 2 The item of less than / 3 indicates that the item is excellent, and the symbol “×” indicates that the item of less than half of the above comparative examination items is excellent. As can be seen from the table, the cover fabric has a return temperature of 14 ° C to 17 ° C.
Excellent results were obtained in the range of 0 ° C, and particularly excellent results were obtained at 15 ° C to 16 ° C.

[0083]

[Table 4]

Comparative Example 5 In the invention of the present application, when returning the temperature of the refrigerated cover material to a certain temperature (that is, raising it) before dividing / forming, how many temperature zones should be set? A comparative test was carried out on the effect of the change on the dough and the confectionery bread as the final product after baking.

Here again, the first embodiment described above as the present invention is used.
Each method described in Nos. 3 to 3 is adopted, and in any method, the temperature of the refrigerated dough is set to 2 ° C., and when the refrigerated dough is returned (that is, raised) to 15 to 16 ° C., the dough temperature When the temperature of the top coat material is changed, the volume, appearance, touch, texture, texture, mouthfeel, incense, etc. of the final product after baking are changed.
The effects of flavor, melting in the mouth, and overall taste of sweet bread on each item were compared and examined. The results of this comparative test are shown in the table below. As you can see from the table, the temperature of the top coat is 17 ℃ ～ 2
Excellent results were obtained in the range of 2 ° C, and particularly excellent results were obtained at 18 ° C to 21 ° C.

[0086]

[Table 5]

Comparative Example 6 In the invention of the present application, when returning the temperature of the refrigerated cover material to a constant temperature (that is, raising it) before dividing / molding, how many hours should be placed in a constant temperature zone? A comparative test was carried out on the effect of changes in the above on the dough and cake bread as the final product after baking.

Here again, the first embodiment described above as the present invention is used.
Each method described in Nos. 3 to 3 is adopted, and in any method, the temperature of the refrigerated dough is set to 2 ° C., and when the refrigerated dough is returned (that is, raised) to 15 to 16 ° C., the dough temperature The change in the return time is the volume, appearance, touch, texture of the top fabric as the final product after firing.
A comparative study was carried out on the effects on the items such as gear cutting, mouthfeel, aroma and flavor, melting in the mouth, and overall taste as sweet bread. The results of this comparative test are shown in the table below. As you can see from the table, the cover cloth has a return time of 3
The result was excellent in the range of up to 6 hours, and particularly excellent in the range of 4 to 5 hours.

[0089]

[Table 6]

Comparative Example 7 In the present invention, in addition to soft flour, a chemical leavening agent, and water as raw materials for the overcoat dough, how much saccharide was used when kneading saccharides, fats and oils and eggs based on the soft flour. A comparative test was conducted on the effect of changes in the amount of sugar used on the over-coated dough and confectionery bread as the final product after baking.

Here again, the first embodiment described above as the present invention is used.
Each of the methods described in 3 to 3 is taken up, and in any of the methods, the change in the usage amount (% by weight) of the saccharose as the sugar is the volume, appearance, touch, texture of the overlaid dough as the final product after baking, A comparative study was carried out on the effects on the items such as gear cutting, mouthfeel, aroma and flavor, melting in the mouth, and overall taste as sweet bread. The results of this comparative test are shown in the table below. As can be seen from the table, the overcoat fabric showed excellent results when the amount of sucrose used was in the range of 45 to 55% by weight, and particularly in the range of 48 to 52% by weight.

[0092]

[Table 7]

Comparative Example 8 In the invention of the present application, in addition to soft flour, a chemical puffing agent and water as raw materials for the overcoat dough, saccharides, fats and oils and eggs are kneaded on the basis of the soft flour, and fats and oils are mixed. A comparative test was conducted on the effect of changes in the amount of fats and oils used on the over-coated dough and confectionery bread as the final product after baking.

Here again, the first embodiment described above as the present invention is used.
Each method described in Nos. 3 to 3 is used, and in any of the methods, the change in the amount (% by weight) of the used fats and oils is the volume, appearance, touch, texture, and gear cutting of the final product after baking. A comparative study was conducted on the effects of the taste, taste, aroma and flavor, melting in the mouth, and the overall taste of sweet bread on each item. The results of this comparative test are shown in the table below. As can be seen from the table, the cover fabric is excellent when the amount of fats and oils used is in the range of 25 to 33% by weight, and particularly 28 to 3
Excellent results were shown at 0% by weight.

[0095]

[Table 8]

Comparative Example 9 In the present invention, in addition to soft flour, a chemical leavening agent and water as raw materials for the overcoat dough, sugar, oils and fats and eggs based on the soft flour were used and kneaded A comparative test was conducted on the effect of changes in the amount of eggs used on the dough and confectionery bread as the final product after baking.

Here again, the first embodiment described above as the present invention is used.
Each method described in 3 to 3 is taken up, and in any method, the change in the amount of whole egg (liquid egg) used as an egg is the volume, the appearance, the texture, and the texture of the finished dough as the final product after baking. A comparative study was carried out on the effects of each of the items on toothpaste, mouthfeel, mouthfeel, aroma and flavor, melting in the mouth, and overall taste as sweet bread. The results of this comparative test are shown in the table below. As can be seen from the table, the coat fabric showed excellent results when the amount of whole eggs (liquid egg) used was in the range of 15 to 25% by weight, and particularly in the range of 18 to 22% by weight.

[0098]

[Table 9]

[0099]

As described above, according to the confectionery bread of the present invention and the method for producing the same, since the raw materials are kneaded and refrigerated when the over-wrapped dough is prepared, the kneaded dough becomes too soft, and is preserved. Even if the shape is lacking, it is possible to adjust the proper properties by cooling. That is, in the process of cooling the dough by refrigeration, it is possible to recover the dough from mechanical damage to the dough, and promote sufficient hydration of the dough,
It is possible to impart a high degree of swelling of wheat starch to the dough, a thin and flexible extensibility of wheat gluten, and to enhance the retention of gas generated by the chemical leavening agent. Can be aged. Therefore, the volume of sweet bread is increased, the appearance is softened, the texture is soft, the texture is crispy and light, the crispness is good, the mouthfeel is soft, the aroma is fragrant, the flavor is moist, It is mellow and melts well in the mouth, so that it is possible to improve the appearance, touch, texture, tooth cutting, mouthfeel, aroma, flavor and the like.

[0100] In particular, as the raw material for the cover cloth, soft flour,
In addition to chemical puffing agent and water, 4 sugars based on soft flour
5 to 55% by weight, fats and oils 25 to 33% by weight and egg 1
When used in an amount of 5 to 25% by weight, the appearance of the cover fabric,
It is possible to further improve the touch, texture, tooth cutting, mouthfeel, and mouth-soaking.

In the method for manufacturing sweet bread, the refrigerating step is carried out by heating the kneaded dough at a temperature of 0 to 5 ° C. for 12 to 20.
If you refrigerate for a period of time, you can prevent the situation where the surface of the dough freezes and is damaged when the temperature is lower than 0 ° C, and the water in the dough condenses on the surface to cause low temperature aging or hydration. It can prevent the situation that the progress of
It is possible to prevent a situation in which gluten is excessively aged due to excessive aging, which occurs when the temperature is higher than 0 ° C, and it is possible to produce a higher quality confectionery bread. Further, low-temperature aging, which occurs when the refrigeration time is less than 12 hours, is insufficient, and a gluten foam film having a thin layer having extensibility is not formed,
The ability to retain the generated gas due to the action of the chemical swelling agent is lacking, which makes it possible to prevent the situation where the overwrap dough of the final product after firing becomes weaker and the outer skin becomes brittle and easily crumbles. At the same time, it is possible to prevent the aging of the dough and the excessive production of gluten, which occurs when the refrigeration time exceeds 20 hours, and it is possible to produce a higher quality confectionery bread.

Furthermore, when the kneaded dough is returned to the dough temperature of 14 to 17 ° C. after the refrigerating step and before the splitting / forming, the dough temperature is less than 14 ° C.
Prevents the overwrapping fabric from becoming too hard and becoming a brittle object without extensibility, resulting in improper properties in the subsequent splitting / forming process, which causes excessive load on the overwrapping fabric in the splitting / forming process. Therefore, it is possible to produce higher quality confectionery bread. Also, the dough temperature is 17 ℃
It is possible to prevent the situation that the overwrapping fabric becomes too soft and loses its shape retention property and becomes an unsuitable property for the subsequent dividing and molding process, which results in the production of higher quality confectionery bread. it can.

When the kneaded dough is returned to the dough temperature of 14 to 17 ° C. after the refrigeration step and before splitting / forming, when the dough is placed at a temperature of around 17 ° C. to 22 ° C. for 3 to 6 hours. Can prevent the surface of the dough from becoming too soft due to excessive temperature return, and the central part of the fabric does not return to a sufficient temperature to remain in a hard state, making it easy to cut in the dividing / forming process. Therefore, it is possible to produce a higher quality confectionery bread.

Further, when dividing and molding the above-mentioned kneaded dough, the dough is put into the input port of the hopper and extruded from the outlet of the hopper in a predetermined sectional shape and size,
When cutting to a predetermined thickness with a wire cutter, rotary blade or other cutting means, mechanical processing in each step of division / rounding of the overlay fabric, degassing by rolling, forming which is required in the conventional method It is possible to mass-produce mechanically without suffering damage to the dough, and if cutting with a wire cutter, it is not necessary to artificially wrap the inner dough with the overwrapping dough, which can be rationalized. .

[Brief description of drawings]

FIG. 1 is a process diagram showing a method for producing sweet bread according to the present invention.

FIG. 2 is a perspective view showing an example of an apparatus for producing a top cover dough used in the method for producing confectionery bread of the present invention.

FIG. 3 is an enlarged perspective view showing a state in which a hopper portion of the apparatus for manufacturing a cover fabric shown in FIG. 2 is tilted by about 90 degrees.

FIG. 4 is a perspective view showing another example of an apparatus for producing a top cover dough used in the method for producing confectionery bread of the present invention.

[Explanation of symbols]

 1 Device Main Body 2 Hopper 3 Top Conveyor 4 Wire Cutting Device 5 Dough Squeezing Device 6 Dough Squeezing Port 7 Arm 8 Wire 10 Cutting Device 11 Hopper 12 Nozzle 13 Rotating Blade 14 Rotary Table

Front page continuation (72) Inventor Mitsumasa Sakai 3-2-4 Iwamotocho, Chiyoda-ku, Tokyo Yamazaki Baking Co., Ltd.

Claims (9)

[Claims] 1. In a confectionary bread obtained by placing or coating an overdough on an inner dough as a bread dough and baking it in a roasting oven, the above-mentioned dough is kneaded with a raw material mainly consisting of soft flour, a chemical puffing agent and water. After baking, it is refrigerated and then divided and formed into a sweet bread. 2. A soft flour, which is used as a raw material for the coat cloth,
In addition to chemical puffing agent and water, 4 sugars based on soft flour
5 to 55% by weight, fats and oils 25 to 33% by weight and egg 1
The confectionary bread according to claim 1, which is used in an amount of 5 to 25% by weight. 3. A kneading material comprising mainly soft flour, a chemical puffing agent and water is kneaded, and the kneaded dough is divided and molded to form a cover material. On the other hand, a material consisting mainly of flour, yeast and water is kneaded. Then, it is fermented, divided and molded to create an inner dough as a bread dough, and the above-mentioned dough is placed on the inner dough, or the inner dough is covered with the above-mentioned dough, A method for producing a sweet bun in which a roasting furnace is used and baked, wherein a chilling step of kneading the above-mentioned raw materials and then refrigerating the kneaded dough is provided when the above-mentioned dough is prepared. 4. The refrigerating step is performed by mixing the kneaded dough with 0.
The method for producing a confectionery bread according to claim 3, wherein the method is to stand at a temperature of -5 ° C for 12-20 hours and refrigerate. 5. The method for producing a confectionery bread according to claim 3, wherein the kneaded dough is returned to a dough temperature of 14 to 17 ° C. after the refrigerating step and before dividing / forming. 6. When returning the kneaded dough to a dough temperature of 14 to 17 ° C. after the refrigerating step and before splitting and forming, the dough is placed at a temperature of 17 to 22 ° C. for 3 to 6 hours. The method for producing confectionery bread according to claim 5, which is characterized in that. 7. When dividing and molding the kneading and refrigerating cover fabric, the fabric is put into an input port of a hopper,
7. The extruded product having a predetermined cross-sectional shape and size from the outlet of the hopper, and then cut into a predetermined thickness by a wire cutter, a rotary blade or other cutting means. The method for producing confectionery bread according to 1. 8. The divided and molded cover cloth is placed on the inner cloth, and the cover cloth is naturally spread in the roasting furnace, and at least the entire upper surface except the bottom surface of the inner cloth is entirely spread. 7. The method according to claim 3, further comprising:
The method for producing confectionery bread according to any one of 1. 9. A soft flour, which is used as a raw material for the cover cloth,
In addition to chemical puffing agent and water, 4 sugars based on soft flour
5 to 55% by weight, fats and oils 25 to 33% by weight and egg 1
The method for producing a confectionery bread according to any one of claims 3 to 8, wherein 5 to 25% by weight is used.