JPH08196197A - Production of bread dough - Google Patents

Abstract

PURPOSE: To provide bread dough not forming fish eye even in long refrigerating storage period by kneading wheat flour with melted oil and fat, a yeast and water. CONSTITUTION: (A) Wheat flour is blended with (B) oil and fat kept in melted state (oil and fat obtained by melting an oil and fat having 30-45 deg.C melting point at 35-55 deg.C to keep the oil and fat in transparent state) and (C) a bread yeast (preferably a yeast having refrigeration resistance and/or freezing resistance) and (D) water. This dough is especially useful for formed refrigerated bread dough obtained by refrigerating a formed bread dough at -2 to 10 deg.C.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing bread dough and a method for producing bread using the dough.

[0002]

2. Description of the Related Art In recent years, frozen dough has been widely used as a means for rationalizing production in the bakery industry, but a great deal of energy is required for dough freezing, frozen storage, frozen transportation, thawing and the like. In order to reduce these energy sources, attention has been paid to refrigerated dough that refrigerates the dough before final fermentation.

However, when such a refrigerated dough is used, the fermentation of the yeast proceeds even during refrigerated storage, which not only has an unfavorable effect on the dough, but also the physical properties of the dough itself change due to refrigeration and after baking. The bread has a problem that the volume is small and the appearance and flavor are inferior. In order to solve these problems, there is known a method for producing a loaf of bread, confectionery bread, etc. using yeast belonging to the genus Saccharomyces and exhibiting a low temperature sensitivity of fermentation ability (JP-A-5-336872).

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, using only the yeast whose fermentation ability shows low temperature sensitivity does not solve the problem caused by the change in the physical properties of the dough, and the surface of the bread after baking is called a white fish eye. Blistering spots appear and a satisfactory bread cannot be obtained.

Various bread improvers are known for improving the quality of bread. For example, as a bread improving agent for preventing fish eyes on the surface of baked bread, glycerin fatty acid ester or glycerin fatty acid organic acid ester (JP-A-63-152935), ascorbic acid, amino acid, alum and glycerin A fatty acid monoester (JP-A-5-49384) is known.

It is also known to use edible oils and fats such as shortening and margarine in the baking process. However, especially in molded refrigerated bread dough,
When the product is stored in a refrigerator for a long time, no sufficiently satisfactory quality of bread has been obtained in which fish eyes are not developed.

[0007]

SUMMARY OF THE INVENTION It is an object of the present invention to use a molded refrigerated bread dough which has been refrigerated for a long time.
Provided is a method for producing high-quality bread that does not show fish eyes.

[0008]

According to the present invention, flour,
It is possible to produce bread dough by kneading the melted fats and oils, yeast, and water, and obtain a good quality bread that does not show fish eyes when the bread dough is baked even if it is refrigerated for a long time. The fats and oils used in the present invention are solid at room temperature and have a melting point of 30 to 45 ° C., for example, palm oil,
Beef tallow, milk fat, pork fat, hydrogenated oils of these, rapeseed oil, soybean oil,
Rice oil, corn oil, cottonseed oil, sunflower oil, safflower oil,
Hardened oils such as coconut oil, palm kernel oil and fish oil can be mentioned.

Oils and fats which are liquid at room temperature, such as rapeseed oil, soybean oil, rice oil, corn oil, cottonseed oil, sunflower oil,
Safflower oil, coconut oil, palm kernel oil, fish oil and the like may be used in combination. The shortening can be melted and used as the melted fat of the present invention. In addition, shortening to the extent that the effect of the melted oil and fat used in the present invention is not hindered may be used together with the melted oil and fat.

In the present invention, the fats and oils are melted before use, but the melting is carried out at a temperature above the melting point of the fats and oils until it becomes transparent. Usually, fats and oils melted at 35 to 55 ° C are used. The melted oil and fat 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. As the yeast, any of those described in the literature and commercially available products may be used as long as it is known as baker's yeast, but yeast having refrigeration resistance and / or freezing resistance is preferably used.
Specifically, for example, Saccharomyces cerevisiae ( Sa
ccharomyces cerevisiae ) FERM P-11937, P-11938
(JP-A-4-234939), NCIMB40328, 40329, 40330
, 40331, 40332 (JP-A-5-76348), FERM P-1
2916 (Japanese Patent Laid-Open No. 5-284896), Diaeast REIZO
, FRZ [Kyowa Hakko Kogyo Co., Ltd.], Oriental LT
Yeast, FD yeast, FD-1 yeast [Oriental Yeast Industry Co., Ltd.], Nitten RS yeast [Nippon Beet Sugar Co., Ltd.], Kaneka Green Yeast, Green yeast WS [Kanebuchi Chemical Industry Co., Ltd.], Sankyo East Y ,
M [Sankyo Co., Ltd.], 45 yeast (black), 45 yeast-red, 45FC yeast, 45SA yeast [Asahi Foods Co., Ltd.] and the like are used.

The bread dough according to the present invention, in particular, the molded refrigerated bread dough, is usually made of wheat flour and melted oil and fat, yeast, salt,
Water, and optionally sugar, glucose, skim milk powder,
Egg, yeast food, antioxidant (eg tocopherol), emulsifier (eg monoglyceride), fragrance, dye, etc. are added and kneaded, then floor time, division, bench time are taken, and the molded dough is made at -2 to 10 ° C. It is obtained by refrigerating at. 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. Bread is obtained from the bread dough by a conventional method (proofing, baking) to obtain bread.

[0012]

EXAMPLES Examples and comparative examples will be shown below. Example 1 and Comparative Example 1 An instant bread was produced by the straight method by the following formulation and process. Mixing process: Low speed 3 minutes, Medium low speed 3 minutes, Medium high speed 2 minutes After addition of oil and fat Low speed 2 minutes, Medium low speed 3 minutes, Medium high speed 4 minutes Forging temperature: 27 ℃ Floor time: 28 ℃, 60 minutes Split: 50g Bench Time: 20 minutes Molding: After degassing the dough, wrap 40 g of bean paste Molded material refrigeration: 5 ° C, 1 to 3 days Proof: 38 ° C, 85% RH, 65 minutes Firing: 200 ° C, 9 minutes Table 1 shows the quality evaluation of bean jam.

[0013]

[Table 1]

As is clear from Table 1, the quality of the red bean bread obtained in Example 1 was superior to that obtained in Comparative Example 1 in the refrigerating period of 1 to 3 days.

Example 2 and Comparative Example 2 An anchor bread was produced by the middle seed method according to the following distribution and steps. Process middle mixing: Low speed 3 minutes, medium low speed 2 minutes Forging temperature: 26 ° C Medium seed fermentation: 28 ° C, 60 minutes Main mixing: Low speed 3 minutes, medium low speed 3 minutes after addition of oil and fat Low speed 2 minutes, medium low speed 3 Min, medium and high speed 2 minutes Kneading temperature: 27 ℃ Floor time: 28 ℃, 20 minutes Dividing: 50g Bench time: 20 minutes Molding: After degassing the dough, wrap 40g of bean paste. Refrigeration of molding dough: 5 ℃, 1 to 5 days Proofer: 38 ° C., 85% RH, 65 minutes Baking: 200 ° C., 9 minutes Table 2 shows the results of the quality evaluation of the produced bean jam.

[0016]

[Table 2]

As is apparent from Table 2, the quality of the red bean bread obtained in Example 2 was superior to that obtained in Comparative Example 2 even after 1 day, and was good for 2 days, 3 days and 5 days.
The difference between the comparative example and the comparative example became more prominent as days went by and the period became longer.

Example 3 and Comparative Example 3 A roll bread was produced by the straight method according to the following composition and steps. Process mixing: Low speed 3 minutes, medium low speed after 3 minutes Addition of fats and oils Low speed 2 minutes, Medium low speed 4 minutes, Medium high speed 4 minutes Kneading temperature: 27 ℃ Floor time: 28 ℃, 60 minutes Split: 50g Bench time: 20 minutes Molding : Rolled molded dough refrigeration: 5 ° C, 1 to 3 days Proofer: 38 ° C, 85% RH, 60 minutes Baking: 200 ° C, 10 minutes Table 3 shows the results of quality evaluation of manufactured rolls.

[0019]

[Table 3]

As is apparent from Table 3, the quality of the bread rolls obtained in Example 3 is 1 day, 2 days and 3 days as compared with that obtained in Comparative Example 3, and as the refrigeration period becomes longer, Comparative Examples The difference with

[0021]

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

Claims (3)

[Claims] 1. A process for producing bread dough, which comprises kneading wheat flour, melted fats and oils, yeast and water. 2. The method for producing bread dough according to claim 1, wherein the bread dough is a molded refrigerated bread dough. 3. A method for producing bread, which comprises making bread using the bread dough according to claim 1 or 2 by a conventional method.