JPS603446B2 - How to make bread dough - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing bread dough.

The purpose of the present invention is to provide a method for producing bread dough that causes less damage to the dough during the forming operation, provides a soft and pleasant product after baking, slows aging of the product, and yields buns with a long shelf life. That is.

The manufacturing method for bun dough that is generally practiced in China is to divide the raw material dough, which has been subjected to mixing and primary dairying, into a predetermined amount of small pieces of dough using a dividing machine, and then to divide these small pieces of dough using a rounding machine. The method involved forming the dough into a spherical shape, then performing intermediate fermentation using a proofer, and then rolling and shaping the fermented dough using a molder and shaping machine, and placing it in a baking frame (panning).

However, when these methods are used, the dough is forcibly rolled to a thickness of about 2 legs using a molder after intermediate fermentation using a proofer, which causes great damage to the dough. The concentration causes non-uniformity of moisture, which has the disadvantage of giving baked bread a hard feel and rapid staleness.
In addition, in the case of the above-mentioned known method, since the dough is spread by a molder, the area that comes into contact with air becomes significantly large, and the dough whose skin has hardened due to contact with the air must be rolled, folded, etc. again. Since the product is shaped and fired, the baked product has a disadvantage in that a layer of hardened skin appears. The present invention aims to eliminate these drawbacks, and has been able to achieve its purpose by completing the invention described below.

Specific examples of the present invention will be explained below.

That is, in the present invention, the raw material dough which has been subjected to primary pickling is divided into a predetermined amount of small pieces of dough, the divided pieces are shaped using a rounding machine, and then subjected to intermediate fermentation using a puller, and then the voluminous dough after this intermediate fermentation is processed. The method is characterized in that after the hardened skin is slightly compressed to the extent that the hardened skin is crushed, the mold is aligned again while degassing with a rounder, and then panned into a baking mold.

Note that it is desirable to use a conical rounder for the second rounding operation. The features of the present invention, which is the method described above, are as follows.

(i) The dough after intermediate fermentation using the proofer is lightly compressed to simply crush the hardened skin, and then rounded using a rounding machine, which allows for accurate degassing from the skin that has been destroyed by compression. At the same time, molding for mold insertion can be performed at the same time.

(ii) Since the dough after intermediate fermentation does not need to be rolled out like in the case of secondary fermentation, damage to the dough that would otherwise occur due to rolling out can be eliminated.

In addition, the non-uniformity of moisture in the dough due to rolling was eliminated, resulting in a soft dough with a good texture and slowed aging. ``ii) Since a round is performed using a rounding machine instead of spreading, conventional shaping work is no longer necessary.

Claims (1)

[Claims] 1 Divide the primary fermented raw material dough into a predetermined amount of small pieces of dough, shape these divided small pieces using a rounding machine, then undergo intermediate fermentation using a puller, and then crush the hardened skin of the intermediately fermented dough. A method for producing bread dough, which is characterized in that after being slightly compressed to a certain degree, the dough is aligned again while degassing with a rounding machine, and then panned into a baking mold.