JPS629814Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a round-bottom bread mold used in the baking process of bread making.

[Conventional technology]

Conventionally, bread is roughly divided into two types, depending on how they are baked: mold-baked bread, in which the dough is placed in a mold, and direct-baked bread, in which the dough is placed directly on the baking tray without being placed in a mold. Loaves and loaves of bread are mostly type-baked breads, and are made using metal (thin iron plate) molds. In addition to breads made with additives called rich breads, which have a relatively soft and thin outer layer and whose insides are rather tasted and eaten, French-style breads (wheat flours that are much lower in protein than American white breads) are made. In addition, using as few auxiliary materials as possible, the original flavor of the flour can be enjoyed, and the entire bread is hard and the same as the outer crust, and is also made with the so-called lean bread. The mold usually has a square base;
The bottom, left and right sides, and both ends are surrounded by flat plates, and the top is open so that the dough expands into a mountain shape during baking. Square products with limited expansion are widely used.

It is also well known that in countries such as West Germany, bread with a semicircular cross section is already on the market using round-bottom bread molds.

[Problem that the invention attempts to solve]

Bread with a semicircular cross section sold in West Germany and other countries is of the same type as the French bread mentioned above, and the whole bread is hard and has a firm texture even immediately after baking. It hardly loses its shape even if placed on the floor. However, when American-style white bread dough is baked in a loaf pan of the same shape, the crust is thin and soft, and the inside is elastic. Even if the baked goods are of the same shape, the shape retention of the baked goods taken out from the bread mold is poor, especially immediately after baking. The height has shrunk, wrinkles have appeared at the hem of the curved surface, the half-circular shape has collapsed, and the beauty has been lost. Therefore, the technical challenge of this invention is to develop a bread mold that can produce bread that is wrinkle-free and maintains a semicircular or nearly semicircular cross section using American white bread dough as the raw material.

[Means to solve the problem]

In order to solve the above-mentioned technical problem, this invention has a rectangular upper edge, an upwardly concave trough-like inner surface, and a curved part with a semicircular cross section and a curved part on both sides thereof. The purpose of the present invention is to provide a round-bottom bread mold characterized by a U-shape consisting of a rising portion, and the details thereof will be described below with reference to the drawings.

First, the inner surface 1 of the round-bottomed bread mold of this invention has a length L and a width R, and has a concave gutter-like shape, and its cross section has a radius r (diameter R) as shown in FIG. It forms a U-shape consisting of a semicircular curved part A and rising parts B on both sides. Here, if the height d of the rising parts B on both sides is made high in proportion to the radius r (or diameter R) of the semicircular curved part A, then when the baked product is removed from the bread mold, the semicircular curved part A When the baked product is left standing with the curved surface that was in contact with it facing up, even if the height of the baked product shrinks to less than the depth D of the bread mold due to its own weight or cooling, no wrinkles will form at the hem of the curved surface. However, if the height d of the rising portion B is made too high, the baked product will approximate the shape of a conventional mountain-shaped bread, and the characteristic of having a semicircular cross section will be diminished. Therefore, it is desirable that the height d of the rising portion B and the radius r of the semicircular curved portion A have a relationship expressed by the following equation. That is, d = (0.1 to 0.8) r = (0.05 to 0.4) R, and the depth D of the round bottom bread mold [the sum of the rising part B and the radius r of the semicircular curved part A] and the width of the bread mold The relationship with R is expressed as follows. That is, it is preferable to have the following relationship: D=(1.1-1.8)r=(0.55-0.9)R.

Note that the length L may be shorter, longer, or equal to the width R, and is not particularly limited, and the upper edge forms a rectangle (including a square).

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 2, and the outer plates 2 on both sides are continuously integrated with the bottom plate 3 (even if welded, they can be simply bent and ), and in order to obtain uniform temperature distribution during firing,
It is preferable to provide ventilation holes 4 in the outer panel 2 and the bottom panel 3 as appropriate.

Furthermore, the round-bottomed bread mold of this invention has a lid to regulate the expansion of the dough during baking and to adjust the shape.
However, the lid 5 is not particularly limited as long as it can be opened and closed freely and is not easily opened due to the expansion of the fabric. A single-opening type with a stopper or a sliding type as shown in the figure are convenient.

It should be noted that it is not necessarily necessary to have enclosures corresponding to the outer panels 2 on the outside of both end surfaces of the round-bottomed bread mold of this invention, and in order to improve heat dispersion in the baking furnace, the enclosures are left open. It is better to keep it. It goes without saying that all the materials constituting these round bottom bread molds are preferably metals with excellent thermal conductivity and heat resistance (for example, iron, copper, stainless steel, aluminum, etc.).

[Effect]

By providing the rising part B of height d in the round-bottomed bread mold of this invention, the soft American-style white bread taken out immediately after baking using this bread mold will be able to lower the flat surface formed in contact with the lid 5. Even if the height of the bread shrinks and becomes smaller than the depth D of the bread mold due to its own weight or cooling, wrinkles will not occur at the hem of the curved surface, and the bread will remain stable. It has the effect of keeping the cross section semicircular with an appropriate bulge.

〔Example〕

The length L is 360 mm, the width (diameter R) is 146 mm, the height d of the rising part B is 44 mm, and the radius r of the semicircular curved part A.
In a round-bottom bread mold made of iron plate with a diameter of 73 mm as shown in Figure 2, the standard mixture based on the currently widely used direct method: 100 parts of wheat flour, 2 parts of yeast, 0.2 parts of yeast food, Spread 1200 g of dough prepared with 2 parts of common salt, 5 parts of sugar, 4 parts of baking powder, and 63 parts of water evenly, cover with a sliding lid 5, and bake for 35 minutes in a baking oven adjusted to 200°C. American-style white bread was obtained which expanded to the full internal volume of this round-bottomed bread mold. After baking, the bread was taken out of the oven while still in the bread mold, and the bread was immediately taken out of the bread mold and placed on a table with the curved side facing up.
At this time, the bread becomes soft, and due to the evaporation of water and the contraction of pores due to the drop in temperature, the height increases to 5.
mm, width 3 mm, and length 4 mm. However, the cross-sectional shape is almost semicircular, and it is made with a bread mold that does not have a rising part B. It had a much higher commercial value than wrinkled bread. In addition, since the bread mold of this invention has a semicircular bottom, the gravity of the dough is evenly distributed, and the structure at the bottom of the dough, which occurs in square-bottomed bread molds, becomes denser, which creates a hard and thick crust after baking. There was no such phenomenon at all, and I was able to make bread with an extremely thin and soft crust.

〔effect〕

The round bottom bread mold of this invention consists of a semicircular curved part A and rising parts B on both sides, so
Even with soft breads such as American-style white bread, the cross-sectional shape can be maintained in a semicircular shape or a shape close to it, resulting in a product with high commercial value, and the outer crust may be thin and soft. Therefore, it can be said that the significance of this invention is extremely large, since it can be obtained that is extremely desirable from a taste point of view.

[Brief explanation of drawings]

FIG. 1 is a sectional view showing the structure of the round-bottom bread mold of this invention, and FIG. 2 is a perspective view illustrating the round-bottom bread mold of this invention. 1...Inner surface, 2...Outer plate, 3...Bottom plate, 4...
Ventilation hole, 5... Lid, A... Semicircular curved part, B...
... Rising part, d... Height of rising part, D... Depth, R... Width (diameter), r... Radius.

Claims (1)

[Scope of utility model registration request] The upper edge forms a rectangle, the inner surface of the bread mold is concave upward, and the cross-sectional shape is U-shaped, consisting of a semicircular curved part and rising parts on both sides. Round bottom bread mold.