JPS6181746A - Rounded bottom bread mold - 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 Application Field] The present invention relates to a round-bottomed bread mold used in the filling process, proofing (second fermentation) process, and baking process of bread making.

[Conventional technology]

Conventionally, bread is roughly divided into two types, depending on how it is baked: type-baked bread, in which the dough is placed in a mold, and direct-baked bread, in which the dough is placed directly on the grill without placing it in a mold. , - Most loaf breads belong to the type of baked bread, and are made using metal (thin iron plate) molds to make American-style white bread [high protein,
Bread is made by using hard wheat flour with a low ash content and adding quite a lot of auxiliary materials to it, and is called rich bread, and has a relatively soft and thin outer layer. In addition to making French-style bread (which is made with flour that is much lower in protein than American-style white bread),
In addition, auxiliary materials such as narabe (a product that does not use flour to enjoy the original flavor of the flour; it is the same hardness as the whole bread or the outer crust, and is called lean bread) are also made.The mold usually has a square bottom, and the bottom, Breads that are surrounded by flat plates on both the left and right sides and both ends, with the top surface open so that the dough expands into a mountain shape during baking (called British bread), and those whose top surface is covered with a flat lid. The expansion of the dough is restricted, resulting in a rectangular product (called Pullman bread), which is widely used.

[The origin of the invention's solution]

However, in such square-bottomed breads, the pore structure of the crumbs varies greatly, making it relatively difficult to lightly bake them, and they do not cook well, resulting in long baking times, thick crusts, and the cooling process after baking. The caving phenomenon is likely to occur during baking, and as moisture evaporates after baking, the hardening phenomenon progresses from the corners of the bread, resulting in aging (β conversion of α-starch), which has a fatal impact on the commercial value of the bread. It has disadvantages such as promoting water flow (e.g., moisture drift, etc.).

The technical object of the present invention is to eliminate such drawbacks.

[Means for solving problems]

In order to solve the above-mentioned problems, the present invention provides a round shape in which a downwardly convex curved bottom surface and both planar inner surfaces are in contact with each other to form a smooth connecting line part. The present invention provides a bottom bread mold, and the details thereof will be described below using the drawings.

First, the downwardly convex curved bottom surface 1 in this invention is
Cross section when cut perpendicular to the length direction of the bread mold (
a curve whose bottom part is substantially smooth in the cross section);
For example, a single curve drawn according to a certain law such as a circle, ellipse, hyperbola, or parabola, or a compound curve drawn continuously with parts of two or more of these curves inscribed, or these. It consists of a curve substantially similar to , and every part of this curve is convex downward. If there is a concave portion on the bottom surface, a depression (or groove) will be created in the crust of the bread after baking, and this will become a point of stress concentration during cooling and shrinkage due to moisture evaporation. This is not only undesirable as it may cause deformation and damage the appearance, but also increases the risk that the crust remains attached when the bread is removed from the bread mold after baking, reducing the commercial value of the product. .

Next, the planar inner surface 2 in this invention is a surface that faces both left and right sides of the bottom surface 1, and a portion (connection line portion) 3 where this inner surface 2 and the bottom surface 1 connect is a surface that faces the bottom surface 1.
It is desirable that the curved surface forming the inner surface 2 connects smoothly with the flat surface forming the inner surface 2, and that there are no depressions or grooves caused by steps or bends. This is because when the dough balls that have completed the first fermentation process are shaped into a U-shape, for example, and arranged (packed in a mold) on the bottom surface 1 and transferred to the baking (second fermentation) process, the dough balls are smoothly fermented. This is because it would be undesirable if the expansion was inhibited and a pore structure different from the surrounding area was generated near the connection line 3 between the bottom surface 1 and the inner surface 2. Therefore, in order to obtain such a connecting line portion 3, the inner surface 2 and the bottom surface 1 must be
Rather than joining by welding etc., both inner surfaces 2, 2 and bottom surface 1
It goes without saying that it is better to integrally mold the and from a single plate. It goes without saying that the higher the height of the baked bread, the more it is affected by its own weight or shrinkage due to cooling or drying, and the caving phenomenon is more likely to occur. The height of the inner surface 2 is not limited to a certain value, and may be determined as appropriate depending on the size and shape of the product.

Next, in order to reinforce the round-bottom bread mold of this invention and prevent it from tipping over, at least both sides are surrounded by outer plates 4, and the outer plates 4 on both sides are continuously integrated with the bottom plate 5 (even if welded, they can be simply folded and In order to obtain a uniform temperature distribution during firing, it is preferable to provide ventilation holes 6 in the outer plate 4 and the bottom plate 5 as appropriate.

Further, the round bottom bread mold of the present invention may be covered with a lid 7 to regulate the expansion of the dough during baking and adjust the shape.
The lid 7 is not particularly limited as long as it can be opened and closed freely and has a structure that does not open easily due to expansion of the fabric. Convenient types include those that are covered from above and fixed by horizontally sliding claws, and those that are slidable as shown in Fig. 2.

It should be noted that the round-bottomed bread mold of the present invention does not necessarily have an enclosure corresponding to the outer panel 4 on the outside of both end surfaces, and is left open in order to improve heat dispersion in the baking furnace. It is better to keep it. Preferably, all the materials constituting these round bottom bread molds are gold, aluminum, etc., which have excellent thermal conductivity and heat resistance (for example, iron, copper, stainless steel, aluminum, etc.). It can be used alone, or multiple pieces can be arranged in parallel and their outsides connected to a common outer plate 4 and bottom plate 5.
It goes without saying that there is no problem with this invention even if a plurality of them are used at once.

[Effect]

By making the bottom surface 1 of the bread mold of this invention a curved surface, the pressure applied to the bottom of the dough ball during the baking process is evenly distributed, and the complicated pressure applied to the bottom of the dough ball, especially at the corners of conventional square bottom bread molds, can be evenly distributed. Smooth expansion of the bread dough is possible without any damage, and a homogeneous pore structure is obtained due to smooth fermentation of the bread dough. Furthermore, because of the round bottom, heat transfer to the center of the dough ball, ie, cooking, is significantly improved, which, combined with the homogenization of the fermentation, results in bread dough that is baked lightly and beautifully.

〔Example〕

Example 1: As shown in Fig. 3, a round-bottom bread mold made of iron plate was prepared, with a width (diameter R) of 145 mm, a height d of the inner surface 2 of 44 mm, a radius of the bottom surface 1 of 73 mm, and a length of 35 Q mm. , based on the currently widely used direct kneading method (standard mix: 100 parts of wheat flour, 2 parts of yeast, 0 yeast food)
．． Mix 2 parts of salt, 2 parts of salt, 5 parts of sugar, 4 parts of shortening, and 63 parts of water, and evenly spread out about 855 g of dough, which has been fermented for about 180 minutes to achieve a culm consistency, using a conventional method. The lid 7 was covered and second fermentation (proofing) was performed at 38° C. for 40 minutes. Thereafter, this bread dough was baked in a baking oven adjusted to 230° C. for 30 minutes while being placed in a round-bottomed bread mold to obtain American-style bread. The bread was taken out of the bread mold taken out of the baking oven and placed on a cooling stand with the curved side facing up. At this time, the curved surface and sides of the bread are soft, and due to the evaporation of water and the contraction of pores due to the drop in temperature, the bread shrinks to 5 mm in height, 3 mm in width, and 4 mm in length, compared to the dimensions of the bread mold. However, the cross-sectional shape remained almost semicircular, and the pore structure of the crumb was not only homogeneous, but also the crust was thinner than conventional products, and remained soft and elastic even after cooling. Ta.

Note that when this baked bread was placed on a cooling stand with the curved side facing up, there were wrinkles at the bottom of the sides.The product value was much higher than that of conventional products.

Furthermore, in relation to this Example 1, the pore structure of the crumb is homogeneous, the crust is thin, and when the crust is left standing with the curved surface facing up, the curved surface remains approximately semicircular and there are wrinkles on the sides and bottom of the surface. It has been found that in order to obtain baked bread that is difficult to contain, it is desirable to have a product that satisfies the following formula. That is, since a = (0,1~0.8)r = (0,05~0.4)R, and the depth D of the round bottom bread mold is r-1-d, I) It is desirable to have the following relationship: = (1,1-1.8)r = (0,55-0.9)R.

Example 2 = As shown in Fig. 4, the width (W) is 120 mm, the height d of the inner surface 2 is IQQ mm, and the radius of the bottom surface 1 is r1450.
A curved surface consisting of a compound curve in which two small circles of 11'rn and a large circle of radius r23 Q fnfn are inscribed, and the length is 26
Spread 910 g of the same bread dough used in Example 1 evenly on the bottom surface 1 of a 0 mm round bottom bread mold made of iron plate.
Second fermentation (38°C) was carried out with the sliding lid 7 covered. When using a conventional square-bottomed bread mold (Pullman type) with the same filling density, the baking time is approximately 50 to 55 minutes.
In contrast, in Example 2, it took about 37 minutes to complete, and when this bread dough was baked in a baking oven adjusted to 230°C for 30 minutes, American-style bread was obtained. It was done.

When this bread was taken out of the bread mold taken out from the baking oven and placed on a cooling stand with the curved side facing up as in Example 1, the height of the inner surface was higher than that of the baked bread obtained in Example 1. Although the caving phenomenon was unavoidable due to the fairly high d, the caving phenomenon was very small, on the same scale or smaller than bread baked in the conventional Pullman type and British type. The degree of caving was compared by expressing the ratio of the depth of the caving to the width of the caved portion as a percentage. Other than this caving phenomenon, the pore structure of the crumb, the state of the crust, etc. were completely the same as those of the baked hunt obtained in Example 1. In this way, the proofing time is extremely shortened,
It was found that because the pore structure of the crumb after baking was homogeneous, fermentation and expansion were extremely smooth, and the baking in the bread mold was also good.

In addition, the bread obtained according to Example 2 was heated at room temperature for 2 hours.
When the bread was left for 4 hours, the corners of the conventional Pullman-type bread became hard and signs of aging began to appear, but this bread showed extremely little of that phenomenon.

〔effect〕

As is clear from the above, when the round-bottomed bread mold of the present invention is used, fermentation proceeds extremely smoothly and the fermentation time is shortened, compared to when using the conventional square-bottomed bread mold. The pore structure of the crumb is uniform and flexible, and it cooks well, so the starch gelatinization progresses, the caving phenomenon is less likely to appear, and the crust is baked thin and soft.

Furthermore, bread aging progresses from the corners, but in the bread mold of this invention, there are no corners at the bottom, and the aging occurs in two places: the lid and the inner surface, which has the greatest commercial value as a bread. Since it is far more advantageous than the Pullman type in terms of the effects of aging, it can be said that the significance of this invention is extremely large.

[Brief explanation of the drawing]

FIG. 1 is a partially cutaway perspective view illustrating the round-bottom bread mold of the present invention, FIG. 2 is a perspective view illustrating the lid of the round-bottom bread mold of FIG. 1, and FIG. 3 is Embodiment 1. FIG. 4 is a cross-sectional view showing the round-bottom bread mold used in Example 2. FIG. 4 is a cross-sectional view showing the round-bottom bread mold used in Example 2. 1...Bottom surface, 2...Inner surface, 3...Connection line part, 4
...Outer plate, 5...Bottom plate, 6...Vent hole, 7...
Lid, D...Depth, d...Height of the inner surface, Ri...Diameter, rr rlr r2...Radius, W...Width

Claims (1)

[Claims] A round-bottom bread type characterized by a downwardly convex curved bottom surface and both flat inner surfaces that meet to form a smooth connecting line.