JPS6312241A - 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] The present invention relates to a new method for producing bread.

Traditionally, the direct kneading method and the dough dough method have been widely used in bread making.In addition, raw materials are mixed, fermented, divided, shaped, and then frozen to obtain frozen bread dough. It is also known to store or ship bread as is, thaw it after storage or at the shipping destination, roast it, and roast it to obtain product bread.

When producing frozen dough, in the same way as the above-mentioned general bread-making method, yeast is added at the same time as flour, salt, sugar, and shortening oil are mixed together with water, fermented, and then frozen. Therefore, there is a risk that yeast may be damaged by freezing, and fermentation of the dough may be extremely slow in the roasting process after thawing, resulting in failure of expansion.

The present invention does not cause any damage caused by frozen storage.
The present invention was achieved as a result of research into a bread-making method that does not require the effort of thawing, incorporates low-temperature storage means, and can easily produce oven-fresh bread with good flavor.

In the bread making method, the present invention provides bread with improved flavor by increasing amino acids by aging and storing it for at least 6 hours without adding yeast to the initial leaven dough. The purpose is to provide a new bread-making technology that can be used safely in the distribution market.

In the bread making method of the present invention, bread making ingredients such as yeast, flour other than yeast food, salt, sugar, shortening oil and water are mixed to obtain leaven dough, and this is...
After leaving it for 6 hours or more while maintaining an unfrozen state at a temperature in the temperature range of 7°C to +10°C, yeast (yeast and/or yeast food) or liquid seeds are added to it for fermentation and/or
Alternatively, it is a bread-making method characterized by taking floor time, then performing finishing treatments such as dividing and shaping, roasting, roasting, and cooling.

In the present invention, leaving (storing) in a low temperature range of -7°C to +10°C is not recommended because there is a risk of rotting if left at room temperature for a long time, and there is a risk of freezing if the groove is not heated to -7°C. This is because there is a risk of spoilage if the temperature exceeds ℃. The time for leaving (storage time) is 6 hours or more and about 20 days, preferably 6 hours to 12 hours.

This standing treatment does not leave the wheat flour ripening (increasing the amino acid content), and can be safely transported (shipped) during this period. During storage at this low temperature, the composition ratio of the flavor-producing amino acids changes, resulting in even better taste and deliciousness.

Next, examples of increasing amino acids at temperatures within the range of -7°C to +10°C are shown in the following table.

In the following table, A shows the seed dough immediately after mixing the raw materials for the seed dough in the present invention, and B shows the increase in amino acids in the seed dough stored in a refrigerator at 0° C. for 60 hours after mixing.

hmm ゛・8, Next, embodiments of the invention will be described.

Example 1 100 parts of wheat flour, sand tJ! 5 parts, 2 parts salt, 3 parts milk powder, 3 parts margarine, 2 parts shortening oil, 62 parts water.
and kneaded. The obtained bread starter dough was stored and aged in a refrigerator at 8° C. for 7 hours.

Next, a mixture of 2 parts of yeast and 4 parts of water is added to the aged and stored leaven dough and kneaded, followed by fermentation and floor time, divided into portions, molded and final fermented in a foil at 38℃ for 70 minutes. After that, it was baked at 210°C for 35 minutes and allowed to cool.

Example 2 100 parts of wheat flour, sand P! 5 parts, 1 part salt, 3 parts margarine
A bread starter dough obtained by adding and mixing 2 parts of shortening oil and 50 parts of water was aged and stored in a -5°C warehouse for 8 hours.

Bread starter dough obtained through aging and storage, 2.5 parts of yeast, 3 parts of milk powder, and grape I! A fermented liquid seed obtained by diluting 1 part of common salt and 17 parts of water was added and mixed. The kneaded dough was subjected to floor time (fermentation), divided into pieces, molded, final fermented in a foil at 38°C for 90 minutes, and then baked at 210°C for 35 minutes.

Example 3 60 parts of water were added to 100 parts of wheat flour and kneaded, and the resulting dough was aged and stored in a warehouse at -2°C for 10 hours. 5 parts of sugar, 2 parts of salt, and 3 parts of milk powder were added to this bread dough. , 3 parts margarine, 2 parts shortening oil, 2 parts yeast,
6 parts of water was added and mixed.

The obtained dough was fermented (floor time), divided, shaped, and final fermented in a foil at 38℃ for 90 minutes.
Firing treatment was performed at 10° C. for 35 minutes.

According to the present invention, when making bread dough, bread starter dough obtained by mixing bread ingredients other than yeast is aged and stored for a long time at a temperature in the low temperature range, so that proteins, starches, etc. Aging can be achieved in a stable state,
Since the dough obtained through this aging process is fermented with yeast, not only can bread with a good flavor be obtained, but also stable transportation can be achieved using the above storage period, and the dough can be roasted at the destination. Fresh bread can be easily served after roasting.

Claims (1)

[Claims] In the bread-making method, raw leaven obtained by mixing bread-making ingredients other than yeast and yeast food is heated to -7°C to +10°C.
After storing for 6 hours or more at a temperature in the low temperature range of ℃, yeast is added to this and fermented, then divided, shaped,
A bread-making method characterized by roasting and roasting.