JPS5948608B2 - How to make frozen bread dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen bread dough with excellent freezing resistance.

Conventionally, when manufacturing bread and frozen bread dough, it has been common knowledge to suspend and disperse baker's yeast in the water used, but especially in the case of frozen bread dough, the leaner the dough formulation, the easier it is to freeze the dough. It has been very difficult to make frozen dough because baker's yeast exhibits severe freezing damage during storage or storage.

This is because there are few substances in the formulation that protect against baker's yeast, which causes ice crystals to grow and cause damage to cell membranes, increasing the number of dead cells. Reducing substances cause the fermentation time to prolong and weaken the gluten structure, and even after baking, the fermentation power decreases over time due to death or damage caused by freezing or frozen storage of baker's yeast. The ratio of the height to the diameter of the bread (waist height ratio A), the ratio of the height to the bottom diameter of the bread (waist height ratio B), and the volume of the bread decreased, and quality that could be sold commercially could not be obtained.

On the other hand, it is relatively easy to develop frozen dough for breads with rich dough compositions, such as Danish pastries and sweet rolls, because their composition contains many substances that protect against baker's yeast. It has been put into practical use.

Therefore, for bread dough that requires a lean composition, it is necessary to adjust the dough temperature to a low temperature during dough production to suppress baker's yeast fermentation, or to shorten the fermentation time before freezing.
It has been considered effective to increase the amount of protective or reinforcing substances such as skim milk powder or oxidizing agents, or to increase the amount of baker's yeast itself, but these methods have not been satisfactory.

Therefore, in view of the recent increase in demand for frozen bread dough, the present inventors have developed frozen dough for breads with lean dough compositions, such as tea bread, French bread, bird rolls, white bread, table bread, and variety bread. As a result of intensive research, we have discovered a method to improve the freezing resistance of baker's yeast in breads with a lean dough composition and to produce 7 high-quality frozen bread doughs never seen before.

The present invention has been completed based on the above findings, and is a method for producing frozen bread dough, in which baker's yeast is mixed with oil and fat in advance. An object of the present invention is to provide a novel bread dough manufacturing method that uses a completely different method for processing baker's yeast, which is not common knowledge in conventional bread dough manufacturing methods.

In the present invention, baker's yeast may be mixed and stirred with fats and oils to form a paste, and the mixture may be mixed at the time of adding fats and oils during normal bread dough production.

The baker's yeast used in the present invention is preferably frozen baker's yeast, but normal baker's yeast can also be used satisfactorily.

The above baker's yeast is usually used in an amount of 2 to 8 parts per 100 parts of wheat flour.

As the above-mentioned fat and oil, edible fats and oils commonly used in bread making are used.

Examples include vegetable oils, hydrogenated vegetable oils, animal oils, and hydrogenated animal oils, with butter, margarine, shortening, and the like being preferred.

The amount of the above-mentioned oil and fat to be used varies depending on the type of bread, but it is preferable to add 174 to 10 times the weight of baker's yeast.

It is more preferable that one or more of the group consisting of active gluten, whey, and casein soda is added and dispersed in the above-mentioned fat and oil.

The amount used is 0 to 1 part of active gluten, 0 to 10 parts of whey, and 0 part of casein soda to 100 parts of wheat flour.
A range of 0.8 part to 0.8 part is preferred.

Next, an experiment will be described in which the frozen bread dough obtained by the present invention and the frozen bread dough obtained by the conventional manufacturing method were thawed over time, and the quality of the bread obtained by fermentation and baking was compared.

(1) Sample Inventive product; bread dough obtained in Example 1.

Conventional product; Bread dough obtained in Reference Example 1.

(2) Experimental method On the day of dough production, two dough balls of each sample were placed on a baking sheet without being frozen, and heated at 38℃ and 90% humidity.
After fermenting for 40 minutes, it was baked in an oven at 210°C for 10 minutes, and this was used as the data for the day.

Next, take out each frozen dough ball from the stock freezer on the 1st, 5th, 10th, 15th, and 4040th day after freezing, and place them on a baking sheet and leave at room temperature for 1 hour. Thaw at 38℃ and 90% humidity.
After fermenting for 40 minutes, each bread was baked in an oven at 210°C for 10 minutes.

The diameter, bottom diameter, and height of the bread were measured using calipers, and the volume of the bread was measured using the rapeseed substitution method.

The values obtained from each two samples were averaged.

The ratio of the height to the diameter of the bread was expressed as a waist height ratio A, and the ratio of the height to the bottom diameter of the bread was expressed as a waist height ratio B.

(3) Experimental results Table 1 Changes in waist height ratio A Table 2 Changes in waist height ratio B Table 3 Changes in bread volume (unit: me) When the values in Tables 1 to 3 are displayed as a line graph, As shown in FIGS. 2 and 3.

As is clear from the above experimental results, changes in the waist height ratio A, waist height ratio B, and volume of bread products over time during frozen storage can be observed between the bread obtained by the present invention and the conventional frozen bread dough manufacturing method. When compared with the obtained bread, the product of the present invention shows that the bread baked after being stored for 40 days after freezing has a waist ratio and volume that are almost the same as those of bread obtained from bread dough prepared on the same day and not frozen. , both in Figures 4 and 5.
As shown in the figure, the cross-sectional view of the bread shows a high waist ratio and volume, indicating that the bread has a high commercial value.

On the other hand, bread products obtained by freezing bread dough obtained by the conventional method and then baking the product show a significant decrease in volume as the number of days of freezing increases, resulting in breads with fewer air bubbles, a clogged inner phase, and poor browning. Bread baked after being frozen for 40 days has an extremely low loft ratio and a small volume, as shown in the cross-sectional view of FIG. 6, and has no commercial value.

This shows that in the bread dough according to the present invention, baker's yeast maintains its activity for a long period of time even after freezing, and continues to maintain excellent fermentation and gas retention ability, indicating that the fat and oil binds to the cell membrane of baker's yeast. This is thought to be due to the protection.

As mentioned above, the bread dough obtained by the present invention has a fermentation power equivalent to that of unfrozen bread dough, has good dough extensibility in the final proof and in the oven, and has a so-called waist and momentum. Bread with extremely high commercial value can be obtained.

According to the present invention, it is possible to freeze a wide variety of bread doughs, which not only saves labor in the bread making industry, but also makes it possible to reduce the amount of baker's yeast used in conventional frozen bread dough. At the same time, it shows that it is possible to respond to a wide range of consumer needs.

Next, the present invention will be specifically explained with reference to Examples and Reference Examples, but the present invention is not limited thereto.

Example 1 100 parts of wheat flour, 5 parts of sugar, 1.5 parts of salt, 0.1 part of yeast food, and 58 parts of water were mixed in a vertical mixer at low speed for 2 minutes and medium-high speed for 5 minutes to obtain a mixture. .

On the other hand, a mixture obtained by adding 6 parts of baker's yeast to 5 parts of oil and fat was added to the above-mentioned kneaded mixture, and was mixed with a vertical mixer at low speed 3.
The mixture was mixed for 7 minutes at medium-high speed to obtain bread dough with a kneading temperature of 27°C.

After fermenting this bread dough at room temperature for 40 minutes, 50g
Divide it into pieces, roll it up, immediately freeze it in a tunnel freezer at -35℃, and after freezing, pack it into a plastic bag.
Stored in a stock freezer at 25°C.

Example 2 100 parts of wheat flour, 5 parts of sugar, 1.5 parts of salt, 0.1 part of yeast food, and 60 parts of water were mixed in a vertical mixer at low speed for 2 minutes and medium-high speed for 5 minutes to obtain a mixture.

On the other hand, 0.5 parts of active gluten, 5 parts of whey, and 0.4 parts of casein soda were added to 5 parts of fat and oil, mixed and stirred, and 6 parts of baker's yeast was added and mixed and stirred. In addition, use a vertical mixer for 3 minutes on low speed and 7 minutes on medium-high speed.
Mixing was carried out for a minute to obtain bread dough having a kneading temperature of 27°C.

After fermenting this bread dough at room temperature for 40 minutes, 50g
Divide into pieces, roll into balls, immediately freeze in a tunnel freezer at -35°C, and after freezing, pack in a plastic bag and store at -25°C.
Stored in stock freezer.

The bread obtained by baking this bread dough after 40 days of freezing had the same loftiness and volume as the bread obtained by baking the dough obtained in Example 1 after 40 days of freezing.

Example 3 100 parts of wheat flour, 25 parts of sugar, 0.8 parts of salt, 0.1 part of yeast food, and 52 parts of water were mixed in a vertical mixer at low speed for 4 minutes and medium-high speed for 4 minutes to obtain a mixture.

On the other hand, 0.5 parts of active gluten and 3 parts of whey were added to 8 parts of fat and oil, mixed and stirred, and 5 parts of baker's yeast was added to this and mixed and stirred. The mixture was added to the above-mentioned mixture and mixed in a vertical mixer. Mixing was carried out for 3 minutes at low speed and 7 minutes at medium and high speed to obtain sweet bread dough having a kneading temperature of 27°C.

After fermenting this sweet bread dough at room temperature for 40 minutes,
Divide it into 0g pieces, roll them, immediately freeze them in a tunnel freezer at -35℃, and after freezing, pack them into plastic bags and -2
Stored in a stock freezer at 5°C.

The sweet bread obtained by baking this bread dough after 40 days of freezing had the same results in terms of stiffness and volume as the bread obtained by baking the dough obtained in Example 1 after 40 days of freezing.

Reference example 1 100 parts of wheat flour, 5 parts of sugar, 1.5 parts of salt, 0.1 part of yeast food, 0.5 parts of active gluten, 5 parts of whey, 0.4 parts of casein soda, and 30 parts of water in a vertical mixer. put in.

On the other hand, 6 parts of baker's yeast was added to 30 parts of water and pre-suspended and dispersed, which was added to the above raw materials and mixed in a vertical mixer at low speed for 2 minutes and medium high speed for 5 minutes to obtain a mixture.

Add 5 parts of oil and fat to this mixture and mix with a vertical mixer at low speed for 3 minutes and medium high speed for 7 minutes, and press at a temperature of 27℃.
of bread dough was obtained.

After fermenting this bread dough at room temperature for 40 minutes, 50g
Divide into pieces, roll into balls, immediately freeze in a tunnel freezer at -35°C, and after freezing, pack in a plastic bag and store at -25°C.
Stored in stock freezer.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the ratio of the height to the diameter (height ratio A) of the bread dough baked according to the present invention and the bread dough according to the conventional method after each number of days of freezing.
FIG. 3 is a graph showing the ratio of the height to the base diameter (waist height ratio B) of the bread dough baked according to the present invention and the bread dough according to the conventional method after each number of days of freezing. Figure 4 is a graph showing the volume of bread baked after each number of days of freezing.
FIG. 5 is a cross-sectional view of the bread dough according to the present invention baked after freezing for 40 days. FIG. 5 is a cross-sectional view of the bread dough baked without freezing the bread dough according to the conventional method. FIG. FIG. 3 is a cross-sectional view of baked bread.

Claims (1)

[Scope of Claims] 1. A method for producing frozen bread dough with improved freezing resistance of baker's yeast, characterized in that baker's yeast is mixed with oil and fat in advance. 2. The manufacturing method according to claim 1, wherein the fat or oil is a vegetable oil, hydrogenated vegetable oil, animal oil, or hydrogenated animal oil used as a raw material for bread making.