JPS6143952A - Bread making method - 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 [Industrial Field of Application] This invention relates to a bread-making method for obtaining bread with good flavor.

[Conventional technology]

Conventionally, commercially available bread is cheap), so emphasis has been placed on improving the bread-making process or increasing productivity, and sufficient measures to improve the flavor or suppress aging of bread have been
If anything, it was quite neglected. Therefore, conventional bread, whether it is white bread, sweet bread, French bread, or anything else, has a raw flour odor peculiar to wheat flour, and the flavor is not very strong, so it is difficult to say that the flavor and texture are sufficiently satisfying. I can not say.

Normally, the flavor of bread is largely due to yeast fermentation, but in this case, it is difficult to consistently produce a good flavor because the amount of yeast and the fermentation conditions have a subtle influence on each other. . Therefore, in recent years, attempts have been made to use substances effective in producing flavor, such as hops seeds or lactic acid bacteria, as a method of imparting flavor to bread.

[Problem that the invention seeks to solve]

As mentioned above, among conventional techniques, methods that use yeast have considerable limitations in terms of ripening, and methods that use substances effective for flavor production, such as hops seeds or lactic acid bacteria, have problems in the process. Problems arise such as managing the physical properties (such as pH value) of the fabric inside becomes more difficult as mass production increases.

There is no method that is fully satisfactory for improving flavor and texture. The technical object of the present invention is to solve these drawbacks.

[Means for solving problems]

In order to solve the above-mentioned problems, this invention adds hops seeds and electricity to the dough mainly composed of wheat flour, and then
The present invention provides a bread-making method characterized by fermentation and baking, and the details will be described below.

First of all, the dough of this invention whose main ingredient is wheat flour is the same as conventional bread making ingredients, that is, wheat flour as the main ingredient, an appropriate amount of water, yeast, and salt, and improvements in appearance, shelf life, nutritional value, etc. It is a mixture of auxiliary materials such as sugar, fats and oils, milk, eggs, improvers (malts, yeast food, dough improvers, etc.), nutritional fortifiers, etc., and is not particularly limited. do not have.

Next, the hops species that is particularly added in this invention is obtained by boiling and filtering hop flowers and fermenting the filtrate, and is effective in improving the flavor of bread. You can use any type of hops you have (whether commercially available or homemade, it will not interfere with this invention in any way).

In addition, the electric light particularly used in this invention corresponds to the so-called ``1 leftover'' dough processing method that has traditionally been used in the production of rye bread in the Soviet Union, Scandinavia, Germany, etc. Specifically, even if the electric light is obtained by a strict process that has been passed down since ancient times, or even if it occurs prior to the main bread-making operation, this invention will not be hindered in any way.

Such methods of adding hops seeds and hops seeds may be added in any combination or order to either the straight method or the medium bread method, which are normal bread making methods. It can be used in a wide variety of ways, from blends to rich blends, but bread obtained by adding hops seeds in advance to the dough using the dough method and adding electric light during the actual kneading exhibits the most remarkable effect. In addition, it is natural to determine the appropriate amount of hops seeds and Densho according to the instructions for use if they are commercially available products, but in normal cases, hops seeds are added to 100 parts by weight of wheat flour. A good guideline is 2 to 10 parts by weight, and 5 to 20 parts by weight for old noodles.

[Effect]

Although the mechanism of action of hops seeds and electricity in this invention is not clear, the bread obtained from the dough to which both are added before the fermentation process has the same flavor as the bread obtained from the dough to which hops seeds or electricity are added individually. texture, and
It is understood that hops and hops have a synergistic effect with each other because they exhibit an extremely excellent flavor and texture that is completely different from the flavor and texture that would be obtained by simply adding them together.

〔Example〕

First, 100 parts by weight of wheat flour (manufactured by Nisshin Seifun Co., Ltd.: Kyuma), 0.3 parts by weight of dry yeast, 2 parts by weight of salt, 64 parts by weight of water, and appropriate amounts of other additives for promoting fermentation and pH buffering were kneaded ( 4 minutes on low speed, 3 minutes on high speed.

21° C.] and then aged at room temperature for 16 hours to prepare Densho. On the other hand, commercially available hops seeds were used as they were.

The above hops species and electric lights are shown in Table 1.
A loaf of bread was produced based on the medium dough method with the typical bread-making composition and process efficiency, but the method of adding hops seeds and old noodles was varied as shown in Table 2, and each was prepared in Example 1.
-4 and Comparative Examples 1-3.

Table 2 The following properties were measured for each loaf of bread thus obtained.

Fabric processability: Dough processability refers to the difficulty of handling the fabric, and was evaluated as ○ indicating that the fabric was not sticky and △ indicating that it was sticky.

Specific volume: Specific volume is the volume of the product relative to the amount of dough, and was evaluated with O as appropriate and Δ as a percentage.

Appearance: Appearance refers to the color and gloss of the bread's skin, and ○ was evaluated as good.

Internal phase: Internal phase refers to the roughness and film quality of the product crumb, and ○ was evaluated as good.

Fragrance: The scent was judged mainly through sensory tests conducted by 15 men and women of all ages, and the richness was determined by the strength of the scent, the mellowness was determined by the balance of sweetness and lightness, and the Regarding retention, we investigated the persistence of the scent.
The results were evaluated in four stages (best ◎, good ○, slightly poor Δ, poor X).

Texture: The texture was also judged by the same panel, with the best ◎ and good ○
, I rated it somewhat unfavorable.

The above-mentioned properties were comprehensively evaluated in four grades: best ◎, good ○, slightly poor △, and poor ×.

Table 3 summarizes the results of measurements of various properties of the breads obtained in Examples 1 to 4 and Comparative Examples 1 to 3. From these results, it is clear from Table 3 that the breads obtained in Examples 1 to 4 were the same as those in Comparative Example 1.
It was found that it had an excellent flavor and texture compared to that obtained in No. 3.

〔effect〕

According to the bread-making method of the present invention described above, by adding hops seeds and densho to the dough, bread with a wonderful flavor and texture that has not been seen before can be obtained. It can be said that the significance of this is extremely large.

Claims (1)

[Claims] A bread-making method characterized by adding hops seeds and aged noodles to a dough whose main ingredient is wheat flour, followed by fermentation and baking.