JPS5928371B2 - Materials for food baked goods dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the main material of baked confectionery dough, and aims to industrially advantageously obtain a food baked confectionery with excellent quality, manufacturing operation, and characteristics.

In this invention, baked confectionery refers to Western confectionery, bread, biscuits, crackers, cutlets, desserts, sables, scones, muffins, macarons, rasta, bazains, pies, choux pastries, pancakes, and other similar items. Furthermore, these premix powders can also be used for pancake mixes, large-sized pancake mixes, conveyor belt grills, and the like.

Dough for baked confectionery is a homogeneous dough made mainly of wheat flour, rice flour, starch, etc., and water.The characteristics it should have are: - Good extensibility - No breakage during stretching. *The product has excellent structure, texture, and other consistency.

■The baked goods obtained from this should have a good texture.

■Western sweets and bread must not deteriorate over time after baking.

Fabrics that are comprehensively superior in these respects can be said to be superior.

This invention satisfies all of these characteristics.

This invention will be explained below.

The main ingredients used to make the dough are wheat flour, starch, rice flour, and others, and remain the same as conventional ingredients.

Next, sclerogum (also called scleroglucan) is employed.

This gum has excellent heat resistance, salt resistance, and acid resistance, is easily soluble in ordinary water, and exhibits the viscosity of a pseudoplastic fluid.

The amount used may be about 2% (by weight, the same hereinafter) or less based on the total amount of the dough.

Within this range, amounts of 1.5 to 0.05% are useful in most cases.

Of course, this amount of about 2% or less does not have any primary meaning, since it depends on the type and properties of the main material and other factors.

To produce the baked confectionery dough material that is the object of this invention, a predetermined amount of sclerogum may be added to the main material of the dough, and the system may be made homogeneous using a conventional method.

The obtained product is the object of this invention.

The present invention satisfies all of the requirements that this type of baked confectionery dough described above should have.

Next, we will prove this to be true through experiments.

[Experiment example]

■Experimental conditions Mixture, strength, powder, 1,000,000 parts weight
400 parts sugar shortening
200 parts Baking soda 5 parts Ammonium carbonate 5 parts Water
200 parts Gums Refer to the effect table above Instructions: Put the raw materials into the mixer, mix at medium speed for 5 minutes, and let rest for 10 minutes.

Pass it through a roller and roll it out evenly to a thickness of 4mmrn, and then roll it out to a thickness of 55mm.
Cut into a size of x 35ynm.

Bake in an oven at 180°C for 7 minutes.

■Evaluation method Fabric extensibility: A score of 10 indicates moderate elongation and good quality, and as the score decreases, the extensibility decreases, indicating that it is more likely to tear.

Mechanical resistance of fabric: A score of 10 is considered good with no adhesion to the machine, and as the score decreases, the adhesion becomes worse.

The texture when eating the baked product is 10 points.
The lower the score, the harder it is to melt in the mouth.

Embodiments of this invention will be illustrated below.

Example 1 100g soft flour, Baku-759, 12g honey, 12g skim milk powder, 35g powdered sugar. ! i', 3 whole eggs, 3 whole eggs, 11 to obtain a homogeneous dough.

This fabric had good extensibility and mechanical resistance.

Put this stuff in a piping bag) Pipe it out onto the iron plate, 1
It was baked at 80°C for about 12 minutes.

The obtained kutsky had good shape retention, fine texture, and excellent taste and texture.

On the other hand, the dough made under the same conditions without adding sclerogum had poor extensibility and sagged easily, and the dough that was baked had a flat shape, rough texture, and did not melt in the mouth.

Example 2 201' soft flour, 10 g margarine, 2.2. ! i'1 4 whole eggs (1), 134 I powdered sugar, and sclerogam II were mixed using a mixer to obtain a homogeneous dough.

This dough was soaked in a cold place at about 10° C. for 2 to 3 hours, rolled out, cut out with a cutting die, and baked at 180° C. for about 12 minutes to obtain a sable.

The fabric had good extensibility and no adhesion to the machine.

The obtained sable had a fine texture and excellent taste and texture.

On the other hand, the fabric made under the same conditions without adding sclerogum had poor extensibility and was easy to tear, and in terms of machine resistance, it had poor adhesion to machines.

The texture of the resulting sablé was uneven, rough, and had an unpleasant melt-in-the-mouth texture.

Example 3 Starch 100g, shortening 25g, skim milk powder 3g,
Powdered sugar 52g, whole eggs 30g, salt 3g, sclero gum 0,
7 g were mixed in a mixer, shaped and baked at 1900C for 10 minutes to obtain soft biscuits.

During shaping, the dough had good extensibility, good mechanical resistance, and the finished product had a fine texture and good texture.

However, when sclero gum was not used, the dough had no extensibility at all, stuck to the machine, could not be molded, and no increase in the volume of the product was observed.

Example 4 Add 870 g of sugar, 2 g of sclero gum, 150 g of water, and 105 g of whole eggs to a 10-coat cake mixer and mix gently.

Add 870g of flour and stir gently.

Foam at high speed for 5 minutes, then put in a container and heat at 190℃±10℃ for 2 minutes.
Bake for 0-30 minutes.

The products to which sclerogum was added had good whipping properties, a short whipping time, good preservability even when stored at room temperature for 7 days, and good anti-aging properties.

Claims (1)

[Claims] 1. A food baked confectionery dough material characterized by having sclero gum homogeneously retained in the main material of baked confectionery dough.