JPS62175134A - Charging work in production of bread - 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) This invention relates to improving the preparation work in bread manufacturing, and more specifically, to obtain bread that is delicious, moderately moist, swellable, and soft. This is related to the preparation work that can be done.

(Prior Art) Bread making begins with the mixing or preparation of ingredients, followed by fermentation, dividing and rolling, fermentation, shaping, further fermentation, and baking in an oven, before the bread is completed.

The basic work flow sheet for the middle seed method is shown in Figure 2. In this method, for example, yeast and water are added to about 70% of the total amount of wheat flour and kneaded to form a medium dough, which is then fermented and mixed with about 30% of the remaining flour, auxiliary materials, and the rest of the water. Knead to make dough. The total amount of water added is about 60 parts by weight. This dough is fermented again, divided into the desired size, rolled into balls, fermented, and then baked in an oven to make the product pop.

(Problems to be Solved by the Invention) When using this conventional method, wheat flour is divided into two parts, yeast and other auxiliary materials, i.e., preparation materials are mixed with one of the flours, mixed and kneaded, and fermented as a medium dough. Since this is mixed with the remaining flour to make the dough, the dough is easily mixed and kneaded, but as is well known, a temperature of 65°C or higher is required to gelatinize starch, but the fermentation temperature is The temperature is about 40°C or lower, usually about 30°C or lower, so there is almost no gelatinization of the dough, and since gelatinization is only done at the same time during bread baking, problems remain with the taste, swelling properties, etc. of the bread product. It turns out.

There is also bread that uses, for example, about 10% whole grain flour called graham broad (for example, 50% coarsely ground flour and 50% finely ground flour), but in this manufacturing method, the rough texture is mixed to improve the texture. To make it easier to eat, put the entire amount of coarsely ground flour in a container in advance, and add boiling water to 100 parts of coarsely ground flour.
Add at a ratio of 20 to 150 and mix to form a paste. After mixing, let it cool to room temperature and add the yeast liquid, auxiliary ingredients,
Add flour, finely ground flour, etc., knead while adding water, ferment, and bake into bread as usual.

In this method, the starch in the coarsely ground flour is gelatinized to some extent by adding hot water, but the purpose of adding hot water and kneading it into a paste is not to gelatinize it, but to improve the texture of bread or the texture of the bread by mixing the coarsely ground flour. The objective is to improve the deterioration of the bread's texture, and there is almost no improvement in the swelling or softness of the bread.

The purpose of this invention is to provide a preparation method that solves the above-mentioned problems.

(Means for Solving the Problems) In the preparation work of bread manufacturing, the present invention uses 100 parts by weight based on the total amount of wheat flour among the preparation materials, and first adds 50 parts by weight of water to 5 to 20 parts by weight of the total amount of flour.
Add ~80 parts by weight, heat to 65-100°C, mix while holding to make leaven, mix this leaven with the remaining amount of flour and other ingredients, and bring to a standard temperature of 28°C.
Add hot or cold water to the desired hardness.
It relates to the preparation work for bread manufacturing, which is characterized by adding 0 parts by weight and kneading to make bread dough.

Next, the method of the present invention will be explained according to the flow sheet shown in the attached FIG. In this specification, the amount of wheat flour is usually used as a standard, and this is expressed in 100 parts by weight.
The amounts of other ingredients are expressed in parts by weight relative to the weight of the standard flour.

First, take 5 to 20 parts by weight out of 100 parts by weight of flour, add 50 to 80 parts by weight of water, and adjust the temperature to 65 to 65 parts by weight.
While maintaining the temperature at 100°C, preferably 75 to 85°C, the mixture is mixed to form a paste to gelatinize the starch to form leaven.

In this case, if the amount of wheat flour is less than 5 parts by weight, it is too small compared to the remaining amount of flour, and the effect of using the gelatinized leaven will not appear in the bread product. On the other hand, if the amount is 20 parts by weight or more, the dough after preparation will be too soft, resulting in poor workability.

Furthermore, as is well known, the temperature needs to be 65° C. or higher for starch gelatinization, and on the other hand, if the temperature is 100° C. or higher, the flour kneaded into a paste will burn, which is not preferable.

Next, the remaining amount of flour, water and other auxiliary ingredients are added to the above-mentioned leaven and kneaded. The hardness of the dough should be as soft as an earlobe, and it is important for the fermentation to proceed smoothly that the temperature of the dough at this point is approximately 28°C ± 2°C. To achieve this temperature, the temperature of the water added can be changed depending on the season, or the temperature of the gelatinized paste-like leaven can be lowered to, for example, about 3 to 4 degrees Celsius in summer and about 34 to 35 degrees Celsius in winter. It is a good idea to let it cool and then add tap water.

The amount of water to be added is not only the amount of water left in the flour, but also the amount of water added due to the use of evaporated and gelatinized leaven during the production of leaven, but all at once. If you determine the amount of addition required to make the dough appropriately soft by adding it while kneading without adding it, then you can standardize the process and add a fixed amount at once.

The dough obtained in this way is then subjected to the same steps as the usual bread manufacturing process, for example, it is fermented again, divided, rolled, fermented, and when it is time to pop the product into a specific shape, it is put into a mold and shaped. Then, it is fermented, baked in an oven, and cooled to room temperature to make the product pop.

(Example) Next, an example of baking bread using the method of the present invention will be described.

Assuming the total amount of flour is 1000 kg, first 10
0g was weighed out, 600g of water was added in a container, heated to 80°C in a water bath, mixed well until it became paste-like, and kept at that temperature for about 3 minutes to allow gelatinization to proceed sufficiently. . Approximately 80 g of water evaporated during this time. Next, lower the temperature to about 20°C, use this as leaven, and add the remaining 900 ml of flour.
g, sugar 60g, salt 20g, oil and fat 60g, yeast 2
0 g, 50 g of eggs, and 50 g of skimmed milk powder were mixed together, and kneaded with a mixer while adding 280 g of temperature-adjusted water to a temperature of about 28°C until the dough was as hard as an earlobe.

This completes the preparation of the dough, but the amount of water added so far is 880 g, and the water absorption amount of the kneaded dough after subtracting the evaporation amount is 800 g, that is, 80 parts by weight based on the total amount of flour.

After that, as usual, heat the above fabric at 28°C, humidity 8.
Ferment the yeast by keeping it in a 5% fermentation chamber for one hour.
Next, it is divided into the required amount according to the size of the product bread, rolled into a smooth surface to repair the damage caused by dividing the dough, and then placed in a fermentation chamber at 26℃ and 80% humidity for 2 hours.
After holding for 0 minutes, put it in the required mold and ferment it for 40 minutes in a fermentation room at 36-38℃ and 85% humidity for the final fermentation.
This was then heated in an oven at 200° C. for 30 minutes to bake.

In order to examine oral changes in the softness of the bread baked in this way, it was tested in the following manner using a testing machine based on the Baker's Combresimeter, which is widely used in the American bread industry and research institutes.

A test piece of appropriate size with a thickness of 2 cm is cut out from the bread, and a 3 x 3 cm plate is pressed by a lever device using a testing machine, and the force when a strain of 2.5 mm occurs (
g/mA) is measured and used as an index of the hardness of the bread at that time. Hardness is measured on the day of baking, after - day and night, after two days and nights...
・This was done as the days passed. For comparison, bread produced using a conventional method was also tested in the same manner. The test results are shown in Figure 3.

As is clear from the figure, when comparing the same hardness between the bread made by this method and the bread made by the conventional method, the bread made by this method corresponds to the hardness of the comparison material made about 1.3 to 1.5 days ago. In other words, the shelf life is longer, or even if many days have passed since baking, the aging is slow and the freshness lasts for a long time.

Although the above embodiments have been explained with respect to bread, it will be easily understood that the present method can be applied to other breads as well.

(Effects) As explained above, in the method of the present invention, water is added to a portion of the flour at the preparation stage and the temperature is adjusted to sufficiently gelatinize the starch. Bonba preparation water, which is kneaded and fermented repeatedly with yeast and other auxiliary ingredients and baked, is added in a larger amount than usual, resulting in excellent swelling properties, soft skin and inner layer, and a long-lasting softness, with a pleasant aroma. , and delicious.

This is therefore extremely convenient, especially for consumers who cannot finish, for example, a package of bread in one sitting. Moreover, the water absorption rate can be increased from the conventional 60 parts by weight to about 80 parts by weight, and the effects are extremely large, such as the ability to further improve softness.

[Brief explanation of drawings]

Figure 1 is a flow sheet showing the bread manufacturing process using the preparation process of the method of the present invention, Figure 2 is a flow sheet of the manufacturing process using the conventional method, and Figure 3 is a test for oral changes in bread hardness. It is a graph showing the results. Applicant's agent Patent attorney Kamoshi 1) Second son Figure 1 $2

Claims (1)

[Claims] In the preparation work for bread manufacturing, the total amount of wheat flour is taken as 100 parts by weight of the preparation materials, first add 50 to 80 parts by weight of water to 5 to 20 parts by weight of the total amount of wheat flour, and heat it to 65 to 100 ° C. Knead while holding to make leaven, mix this leaven with the remaining amount of flour and other ingredients, and bring to a standard temperature of 28°C and add 20 to 30 parts by weight of hot or cold water to obtain the desired hardness. addition,
Preparation work for bread manufacturing, which involves kneading dough into bread dough.