JPH08242754A - Production of harsh bread such as french bread with dough conditioner - Google Patents

Abstract

PURPOSE: To obtain a harsh bread whose outer skin is not a pear-like skin and does not exhibit a red-brown color and which is good in volume touch and texture, by adding a quality-improving agent preparation containing L- ascorbic acid (Na salt), malt (powder), a thickening agent and an emulsifier. CONSTITUTION: This method for producing a harsh bread comprises adding a quality-improving agent preparation containing (A) L-ascorbic acid and/or its Na salt, (B) malt (powder), (C) a thickening agent (guar gum), and (D) an emulsifier (a glycerol fatty acid ester) to wheat flour in an amount of 0.05-3wt.% based on the wheat flour, cooling the produced harsh bread dough in a dough conditioner, and subsequently baking the cooled dough in a toaster.

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 hearth bread such as French bread produced by using a do conditioner.

[0002]

2. Description of the Related Art Hearth bread such as French bread produced using a do conditioner has a small volume, has a pear skin on the outer skin, becomes reddish brown, and has a bad flavor and aroma.
The quality was considerably inferior to that of hearth bread such as French bread produced by the scratch method or the ruban method.

[0003]

[Problems to be Solved by the Invention] Hearth bread dough such as French bread is Δ5- + in the do conditioner.
It was thought that when cooled to 8 ° C., water in the bread dough was transferred, which caused pear skin of the outer crust of bread and reddish brown baking color. In particular, hearth bread such as French bread with pear skin may impair the commercial value in appearance.

Further, the transferred water and glutathione flowing out from the yeast break the gluten film of the bread dough, the internal phase of the bread does not sufficiently expand, and the volume is hard to come out.
It also gives an unpleasant texture when eaten.

[0005]

SUMMARY OF THE INVENTION The inventors of the present invention focused on the movement of water in the hearth bread dough such as French bread and studied the improvement. As a result, L-ascorbic acid (including .L) was found. -By using a well-balanced use of Na ascorbate), malt (powder), thickener, emulsifier, and fats and oils, it was possible to reduce the target migration of water. Further, by covering the bread dough with an air-permeable or moisture-absorbing sheet, it was possible to promote the diffusion or absorption of the moisture that had migrated from the dough, and to remove the pearskin that was generated on the bread surface.

[0006]

As described above, L-ascorbic acid (including L-ascorbic acid)
By using Na ascorbate), malt (powder), thickeners, emulsifiers, and fats and oils for bread dough, it is possible to reduce the migration of water in the dough and reduce the deterioration of the gluten film formed during dough preparation. . Further, by covering the surface of the molded bread dough with a sheet having air permeability or moisture absorption, the outer skin of the bread is wheat-colored, the skin is thin, and the pear skin does not appear. I got hearty bread such as French bread.

[0007]

[Example] (French bread) (Combined) Flour for French bread 100% Salt 2% Instant dry yeast 0.8% Shortening 1% Water 62% Malt (flour) 0.15% Guar gum 0.1% Emulsifier (glycerin) Fatty acid ester) 0.08% L-ascorbic acid 28 ppm Kneading dough temperature: 24 to 26 ° C Floor time: 60 minutes Bench time: 30 minutes Composition type: Baguette Moulder is used. Overlaying three sheets of air permeable or moisture-absorbent sheets. Do conditioner: Setting Temperature 2 ° C Humidification interval 8 minutes Humidification time 0.2 seconds Storage time 12 to 18 hours (2 ° C) Proof temperature 18 ° C Proofing time 3.5 to 4.0 hours (18 ° C) Baking: Temperature 190 to 200 ° C time 30-35 minutes

[0008]

[Comparative example] (French bread) (Combined) Flour for French bread 100% Salt 2% Instant dry yeast 0.8% Water 64% Malt (powder) 0.15% L-Ascorbic acid 28ppm (Process) Mixing : (Vertical mixer) Low speed 7 minutes, Medium low speed 2 minutes Kneading dough temperature: 24 to 26 ° C Floor time: 60 minutes Bench time: 30 minutes Composition type: Baguette moulder Do conditioner: Set temperature 2 ° C Humidification interval 8 minutes Humidification time 0.2 seconds Storage time 12 to 18 hours (2 ° C) Proof temperature 18 ° C Proofing time 3.5 to 4.0 hours (18 ° C) Baking: Temperature 190 to 200 ° C time 30 to 35 minutes

The appearance and inner phase of the French breads obtained in the above Examples and Comparative Examples were measured and sensory-tested by a panel of 20 persons based on the following evaluation criteria. The numerical values in the table show the average values of the measured values and the scores. (Rating criteria) 5 ... Extremely good 4 ... Good 3 ... Normal 2 ... Poor 1 ... Extremely bad

[0010]

【table】

As is clear from the table, the French bread using the dough conditioner of the present invention was greatly improved.

[0012]

EFFECTS OF THE INVENTION According to the present invention, even if a do conditioner is used, it is possible to produce a hearth blade such as French bread having a good volume and a crispy skin without a pear skin and a good flavor. is there.

Claims (3)

[Claims] 1. L-ascorbic acid (containing Na-L-ascorbate), malt (powder), thickener (carrageenan, guar gum, locust bean gum, xanthan gum, sodium alginate, CMC, etc.) and emulsifier (CSL, glycerin). (Fatty acid ester, sugar ester, lecithin, etc.)
A method for producing a hearth bread dough such as French bread using a do conditioner, which comprises adding a quality improving agent formulation containing 0.05 to 3% of wheat flour. 2. A hearth bread such as French bread using a do conditioner, which is characterized by adding oils and fats (shortening, lard, margarine, butter, liquid oil, etc.) in a proportion of 0.1 to 3% relative to wheat flour. How to make dough. 3. A hearth bread such as French bread is manufactured by molding a hearth bread dough such as French bread with a moulder, covering it with a sheet having air permeability or moisture absorption and controlling fermentation with a do conditioner. how to.