JPH1146668A - Bread-making dough and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a bead-making dough capable of producing bread having fine texture in its internal part and soft palatability, and slow in aging without changing baking ratio, specific volume, appearance and taste by compounding a specific sponge dough with powdery raw material for bread, water and agar powder, and kneading the mixture again. SOLUTION: Powdery row material for bread, water and yeast are mixed and kneaded, and the mixture is fermented to produce a sponge dough. The obtained sponge dough is further compounded with a powdery raw material for bread and water, and agar powder preferably in an amount of 0.05-1.0 wt.% (based on the powdery raw material for bread), and the mixture is kneaded again to obtain a bread-making dough. The bread-making dough is preferably baked to produce bread.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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

[0002]

2. Description of the Related Art Conventionally, breads have been improved in texture and internal phase by adding an emulsifier and a thickener to wheat flour or the like as a main raw material. In particular, an emulsifier is important for obtaining a fine-grained internal phase and a soft texture and preventing aging. But to get these effects,
It is necessary to add a large amount of emulsifier, and when the amount of the emulsifier added increases, there arises a problem that the odor or taste that impairs the flavor of the bread or the hue deteriorates.

In order to solve such a problem, there has been proposed an improvement in which konjac powder is added to an emulsifier (for example, see Japanese Patent Application Laid-Open No. 51-29254). Further, as a thickener for improving the texture of bread, alginic acid, sodium alginate, CMC, CMS, guar gum, locust bean gum, and the like are preferred (see, for example, JP-A-2-20738). .

[0004]

However, if possible, a bread having the same internal phase as that of the emulsifier, a soft texture, and a slow aging is obtained without using an emulsifier which is a chemically synthesized product. It is preferable if possible. In addition, many thickeners that have been used to improve the texture of bread have been used to mask the original flavor of bread, because the dough becomes too viscous at the concentration required to produce an effect, resulting in poor workability. There is a problem in that natural gums such as locust and guar gum produce bean odor. In recent years, sodium alginate, CMC, and the like have been increasingly used as synthetic pastes.

According to the present invention, it is possible to obtain the same excellent internal phase and soft texture as in the case of using an emulsifier, and without impairing the flavor as in the case of using an emulsifier.
It is an object of the present invention to provide a dough for baking and a method for producing the same, which makes it possible to obtain bread with slow aging.

[0006]

The present invention is characterized in that a dough for baking is prepared by mixing and kneading an agar powder in addition to a raw material flour, water and yeast, and a bread made by baking this dough. It is in. In the present invention, the mixing ratio of the agar powder to the bread raw material powder is preferably 0.05 to 1.0% by weight.

[0007] In the method for producing bread dough according to the present invention, a bread dough is mixed with water and yeast, kneaded and fermented to form a sponge dough. And agar powder mixed with water and re-kneaded.

According to the experiments conducted by the present inventors, by mixing a very small amount of agar, it is possible to reduce the water absorption of the raw material powder by the excellent water retention capacity of the agar without changing the burning rate, specific volume, and appearance. That it can be effectively increased, resulting in bread that has the same fine-grained internal phase and soft texture as with many emulsifiers, and that has a slow aging. . Specifically, the preferred amount of agar added to the bread raw material powder is in the range of 0.05 to 1.0% by weight, and more preferably 0.1 to 0.5% by weight. By adding agar in this range, the water absorption of the bread raw material powder becomes 60 to 70% (increased amount 1 to 8% as compared with the case where no agar is added). Moreover, agar is almost tasteless and odorless, and a sufficient effect can be obtained with a very small amount of use, and no odor or taste is imparted unlike when an emulsifier is used. If the amount of agar added is less than 0.05% by weight, the effect of improving the quality cannot be expected, and if it exceeds 1.0% by weight, the dough loses its extensibility, and the bread after baking becomes too hard, and no more. However, the improvement by increasing the water absorption is also undesirable because the burnout rate increases and the physical properties of the bread itself change.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, Examples of the present invention using the sponge method will be described in Comparative Example 1 with no additive and Comparative Example 2 with an emulsifier added.
It is explained together with. In Examples and Comparative Examples 1 and 2, flour was used as a bread raw material powder. Table 1 below shows a middle-class composition common to Examples and Comparative Examples 1 and 2. The unit of the mixing ratio shown below is Bakers% when the final amount of the flour is 100.

[0010]

[Table 1]

[0011] Mixing at low speed for 3 minutes and medium speed for 1 minute is performed with the composition shown in Table 1 above, and fermented at 24 ° C for 4 hours to produce a medium seed. The fermented medium dough is then placed in Table 2 below.
Re-kneading (main kneading).

[0012]

[Table 2]

The main kneading is performed by mixing for 3 minutes at low speed, 1 minute at medium speed, and 5 minutes at high speed, holding at a finishing temperature of 28 ° C. for 15 minutes, resting at room temperature for 15 minutes, and then using a proofer. Fermentation was carried out at a temperature of 38 ° C. and a humidity of 85% for 60 minutes. The bread dough thus obtained was baked in an oven at 190 ° C. for 20 minutes.

For each of the Examples and Comparative Examples 1 and 2, the water absorption of the dough (the rate of weight increase of the dough relative to the weight of the raw material excluding water), the burn-out rate (the rate of weight loss when baked),
The specific volume (volume ratio before and after firing) is shown in Table 3 below.

[0015]

[Table 3]

As described above, the examples in which agar was added were Comparative Examples 1 and 2 in which the burn-out rate and specific volume were not added and Comparative Example 2 in which an emulsifier was added.
Although not changed, the water absorption is improved by about several percent. This is the result of the excellent water retention of agar. Although there is no difference between the appearances of the bread and the bread, it was confirmed that the example had a finer texture of the inner phase and had a soft texture. In Table 4 below,
The average value of the evaluation (out of 10 points) on the appearance, internal phase, flavor and texture of the obtained bread by five panelists is shown.

[0017]

[Table 4]

From the above, there is no difference in the appearance and flavor between Comparative Example 1 in which no additive was added and the Example in which agar was added, but the Example was evaluated for the fineness of the internal phase. In addition, the texture is considerably higher than the comparative example. on the other hand,
Another advantage of the example is that there is no decrease in flavor as in the case of Comparative Example 2 using an emulsifier.

FIG. 1 shows the aging characteristics of the bread of Example and Comparative Examples 1 and 2, with the hardness of the bread of Comparative Example 1 after one day as 100. As for the rate of change in hardness, the agar-containing example was close to the comparative example 2 containing an emulsifier, and it was confirmed that the soft texture of the bread was not only the one just after baking, but the aging was sufficiently slow. Was done. In the above, the case where wheat flour is used as the bread raw material flour has been described, but the present invention is also effective when other raw material flour such as rye flour is used.

[0020]

As described above, according to the present invention, by blending a very small amount of agar, it is possible to obtain bread raw material flour by the excellent water retention of the agar without changing the burning rate, specific volume and appearance. Bread dough with effectively increased water absorption can be obtained, and using this, a bread with the same fine-grained internal phase and soft texture as in the case of using an emulsifier, and having a slow aging can be obtained. Can be.

[Brief description of the drawings]

FIG. 1 shows the aging characteristics of bread of Example and Comparative Examples 1 and 2.

Claims (4)

[Claims] 1. A dough for baking, which is prepared by mixing and kneading an agar powder in addition to a raw material flour, water and yeast. 2. The bread dough according to claim 1, wherein the mixing ratio of the agar powder to the bread raw material powder is 0.05 to 1.0% by weight. 3. A bread obtained by baking the bread dough according to claim 1 or 2. 4. Mixing and kneading bread raw material powder, water and yeast, kneading and fermenting to form a sponge dough, and further blending agar powder with the bread raw material powder and water into the sponge dough and rekneading. A method for producing a dough for baking.