JPS5942836A - Production of pizza crust - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing bread that serves as a base for pizza, and more specifically, the present invention relates to a method for producing bread that can be used as a base for pizza. The present invention provides a method for producing French bread-like bread having the following properties.

Pizza is a food that is eaten by putting pizza sauce, cheese, and other vegetables on top of bread, and has recently become a food that is rapidly gaining popularity due to its simplicity and delicious taste. Normally, bread cut into appropriate shapes and sizes is used as bread for pizza stands, but white bread is unsuitable for European-style pizza due to its tearability and texture. When French bread with a crispy texture is used on a pizza stand, it has good flavor, crispness, and texture. However,
Due to the unique dough composition and manufacturing method of French bread, it is preferable to make cuts (coupes) on the surface during the manufacturing process.
The bottom part has a flat base because it is fired directly in the furnace. For this reason, when French bread is cut horizontally to be used as a pizza stand, the bottom part is flat, but the top part has a coupe and is chevron-shaped, resulting in uneven top and bottom shapes9, which affects the uniformity of product quality. put on. Another problem arises in that it is difficult to set up a mass production system at a factory.

The present invention was made in view of the above circumstances, and as a result of baking French bread-style bread in the same shape on top and bottom, slicing it horizontally, and conducting research on the same type of pizza machine, it was found that when baking bread, the bread mold The size of each hole on the surface of the baking mold is 0.5 to 5 mm, and the total area of the holes is 5 to 30% of the total area. This problem was solved by drilling a large number of holes, filling them with dough, and firing the dough in a steam atmosphere.

Conventionally, when baking sipan, it has been common practice to fill various types of baking molds with dough so that the shape of the bread remains constant after baking. There is no example of baking French bread-style bread using a baking mold with a specific pore area and a specific pore area ratio.

Hereinafter, the present invention will be described in detail. The bread dough of the present invention uses dough that has a hard skin and can be baked, such as dough for French bread. The bread dough does not contain a large amount of sugar or fats and oils, unlike the dough for ordinary bread, sweet bread, etc., and the dough composition is, for example, 10% wheat flour.
0 parts dry yeast 04-10 parts, malt 02-
0.8 parts, vitamin CO 1-02 parts, salt 0.5-2.
5 parts, 0 to 20 parts of sugar, and 50 to 70 parts of water.

Of course, the present invention is not limited to the above-mentioned formulations, and any dough formulation that can bake French bread-like bread can be used. The above-mentioned mixture is kneaded to form a dough using a sheet mixer in a conventional manner, or kneading is carried out at a low speed of 3 to 5, for example.
Knead on medium speed for 3 to 5 minutes at a finishing temperature of 22 to 26℃.

Fermentation after kneading may be done by the straight method or the medium dough method, but preferably the straight method is used.For example, the whole dough is placed in a fermentation chamber at 25 to 29°C and fermented for about 2 hours, and then left to stand after degassing. The dough can be made into dough by fermenting for 1 hour.

The above-mentioned dough is divided into appropriate sizes, left for bench time, and then packed into molds, fermented in a foil for about 80 minutes, and baked in a steam atmosphere. In the present invention, the dough is used for filling the molds. This is a unique baking mold. That is, the baking molds are arranged in a top and bottom set, and a preferred example thereof will be explained with reference to the attached drawings. ① is a bottom mold, 2 is a lid shape, and both of them have the same shape. However,
Even if the shapes are different, any baking mold that can bake bread that is symmetrical from side to side and top to bottom can be used. Normal iron,
It is made of metal such as Wb aluminum, preferably has a flat bottom, and has a width of 40 to 150 mm and a length of 1 mm.
It is a container with a length of 00 to 5001 m and a height of 20 to 70 mm.

However, this shape may be changed as appropriate depending on the desired shape of the pizza.

Flanges 3 and 4 are provided around the bottom mold 1 and lid mold 2, respectively, and a fitting protrusion 5 and a fitting hole 6 are provided in the flanges 3 and 4, respectively. For this reason, when the upper and lower bases are used as shown in FIG. 1, the fitting protrusions 5 and fitting holes 6 of the bottom mold 1 fit into the corresponding lid-shaped ones, respectively, so that the whole can be fixed. A large number of holes 7, 7, . . . are formed in the entire surface of the bottom mold 1 and the lid mold 2, passing through the front and back sides, and the shape of the holes 7 may be circular, oval, polygonal, etc. However, the opening area of the hole is important, and the area of each hole is 0.5 to 5. omv? The hole size is preferably in the range of 0.8 to 2.0 mm2, and the total area of all these holes is 5 to 30% of the total surface area of the bottom mold 1 and the lid mold 2, respectively. This is to allow a suitable amount of steam to pass through during baking, so flour, yeast,
When baking the dough prepared from table salt in a baking mold, hole 7
Table 1 shows an example in which the influence of the size and total area of bread on baked bread was tested.

Table 1 shows that when bread is baked in a steam atmosphere, the area of the pores is 0.
．． If the opening area is small at 2 mm2, even if the total opening area is secured, the resulting bread will be soft and a thin skin will be formed, whereas if the opening area is appropriate at 2.0 mff12, the bread will be The epidermis was hard and crisp, giving favorable results. However, if the size of the hole 7 is increased to 20 rtr712, the fabric expands and leaks, resulting in a poor shape. There is also a certain limit to the total area of the holes 7; if the area is about 2% of the total area, hard firing will not occur, and if the area is as large as 50%, the physical strength of the baking mold will be weakened.

The dough to be filled into the baking mold is formed from the bench-timed dough into a long thin strip, and is filled so that it is fully filled in the length direction of the bottom mold 1, and the filling amount is usually 3 to 3 times the weight of the dough.
This must be determined at the time of the division, taking into consideration that it will expand five times. After filling, the relative humidity is around 50-70%,
The bread may be fermented in a baking tray at a temperature of 28 to 34° C., or it may be baked in a baking mold after baking like regular French bread.

After removing the foil, cover it with the difference area 2 and stop the hooks with the metal fittings that lock the collars 3 and 4. After being locked in this manner, it is fed into a baking oven and baked, but any ordinary bread pot can be used as the baking oven. However, the temperature in the firing furnace is 200-23
The temperature is maintained at around 0°C, and steam is blown into the furnace. During baking, the dough fills the container and is baked into the shape of the baking mold.

After baking, remove the bottom mold 1 and the difference area 2 and take it out, and you will get a French bread-like bread with contrasting top and bottom sides.If you divide this into two horizontally, the flat-bottomed mold has good stability, and the crust is crispy. , a bread with desirable characteristics as a bissotua with a soft interior is obtained.

In addition, if a particularly long baking mold is used to make packet-type bread, the bread can be divided horizontally into two and then divided into two at right angles, yielding four pizza breads per sheep. After dividing it in this way, appropriate amounts of cheese, pisozuansu, onions, green peppers, salami, pine mushrooms, etc. are placed on top of it to make pizza. After serving, it can be served as is, but if it is manufactured industrially, it should be wrapped in film and then stored in a freezing room for about -3
It is stored frozen at about 0°C and, if necessary, taken out and heated in a toaster oven or the like. At this time,
The crust is crispy and spicy, and the inside is moist and soft, similar to French bread, and the pizza blends well with the rich cheese and sauce.

In the above example, the holes 7 were provided in the bottom mold 1 and the difference area 2 as baking molds, but the holes 7 may be omitted in the bottom mold 1.The point is to determine the ratio of holes of a specific size to the total area of the holes. By restricting the temperature, it is sufficient to allow the steam to flow inside the baking mold while baking. Bread baked in one set of baking molds has a crispy texture, and there is no coupe on the surface when contrasting the top and bottom.
If you divide it into left and right sides, you can use it as a pizza stand without leaving any space. Therefore, it is possible to provide an inexpensive bread that is suitable for industrial large-scale production and serves as a base for bisozza.

Example 1 The dough was made using 100 kg of French bread flour, 0.6 kg of dry yeast, 0.4 kg of malt, vitamin CO,
Using 1 kg of salt, 2 kW of salt, 1 kg of sugar, and 65 kg of water, the mixture was kneaded in a Bee mixer at low speed for 3 minutes and medium speed for 5 minutes. The kneading temperature at this time was 245°C.

The dough was fermented for 2 hours in a fermentation chamber at 27°C, and after degassing, a second fermentation was performed for 1 hour. Then 9
The dough was divided into pieces of average weight of 350 g each, and after 25 minutes of bench time, it was formed into a bar shape of about 300 mm in length. After molding, it was made into a baking mold with the same shape as the upper and lower sides, each having a width of 9 orms, a length of 360 mm, and a depth of 23 mm.It had an oval hole area of 1.0 mu2 on its surface, and the total area of the holes relative to the total area of the mold was 20 mm.
The mixture was filled in a baking mold and fermented for 80 minutes at a relative humidity of 60% at 30°C. Remove the foil from the baking mold, cover it with a lid, fix it with a metal fitting, and heat it to 3220°C.
The material was fed into the furnace while blowing steam and fired for 23 minutes.

When removed from the mold after baking, the result was a soft French bread-like loaf with a top and bottom of the same shape and a crispy skin. Cut this bread into top and bottom, then vertically into 2 halves to make a pinza patty.
Closed.

Example 2 Dough composition is strong flour 701 (L soft flour 30ky, malt 0
．． Fermentation was carried out in the same manner as in Example 1, except that 6 kg of vitamin CQ, 1 kg of vitamin CQ, 2 kg of dry yeast, and 2 kg of salt were used, and the first fermentation was for 3 hours.
e A baking mold with the same specifications as in Example 1 was used, except that the length of the 2mmzs mold was 180+++i, and the dough 20
02 was filled and fired in the same manner as in Example 1.

The bread was removed from the baking mold and divided horizontally into two to obtain two pizza breads.

[Brief explanation of the drawing]

FIG. 1 is a side view of the baking mold used in the present invention, and FIG. 2 is a plan view of the bottom mold.

Claims (2)

[Claims] (1) Bread dough is filled into a set of baking molds in which each hole has an area of 0.5 to 5 mm and the total area of the holes is 5 to 30 q6 of the total area, and is baked in a steam atmosphere. A method for manufacturing pizza bread. (2) The method for producing bread for bitza according to claim 1, characterized in that the baking molds are of the same shape on the top and bottom and have a flat-bottomed boat shape.