KR20030075666A - Fabrication method of baguette bread - Google Patents

Abstract

PURPOSE: A method of preparing baguette by forming sponge dough and then finished dough with the sponge dough using strong flour, yeast, salt and water, followed by baking is provided. Therefore, the prepared baguette has long term shelf life, good appearance without deformation in size and a pleasant mouth feel and taste. CONSTITUTION: Strong flour, yeast, salt and water are blended in a preset ratio and fermented at room temperature to form sponge dough. Thereafter, strong flour, salt, yeast, water and an improver are blended in a preset ratio and added with the sponge dough to form finished dough. The finished dough is fermented for 90min at 30 to 33deg.C, divided into a preset weight, molded and then fermented for 1hr at 30 to 33deg.C. Then, the fermented dough is baked for 10min in an oven at 230deg.C, cooled to 50deg.C and baked for 10min in an oven at 230 to 250deg.C.

Description

Manufacturing method of baguette bread {FABRICATION METHOD OF BAGUETTE BREAD}

The present invention relates to bread, and more particularly to a method for producing baguette bread.

Typically, bread refers to food baked by adding yeast, salt, water, or the like to flour or other grains to make dough.

The bread can be classified in various ways according to the properties of the dough, the recipe, the form, etc., but generally bread (general bread, baguette, hard roll), sugar or fats and oils used as a supplement or food of cooking. It is a bread that combines various kinds of breads (rusk, steamed buns, croquettes, bagels), and special breads that have a special method of making breads such as buns, cream buns, sweet rolls, croissants and pastries. It is divided into cooked bread (sandwich, pizza, hamburger, curry bread).

Of these, the baguette bread is a long cylindrical French bread with a white, soft loin inside, weighing between 315g and 350g and a length of 70 to 75cm. The baguette bread is a bread that hardly uses sugar, fats and eggs, and has a hole in which steam is trapped in the bread, and the cuticle is crisp and tastes good.

Conventional baguette bread is prepared by mixing the raw materials in the ratio of 100, 2, yeast 1 and 65-70 water supply, forming a dough, and the manufacturing process in the order of primary fermentation, splitting, molding, secondary fermentation and firing. lost.

However, the conventional baguette bread has a severe deformation of the product due to shrinkage during the firing process, aging proceeds quickly after the completion of the product, the shelf life is only 3 to 4 hours, and the epidermis is inconvenient to eat.

In order to solve the above problems, an object of the present invention is to provide a method for producing a baguette bread, which is easy to eat by reducing the aging rate and minimizing the product deformation by sintering to increase the product retention period and thinning the epidermis.

In order to achieve the above object, the present invention provides a method for producing baguette bread, middle-kneading process of mixing the strong powder, yeast, salt, water supply at a predetermined ratio and fermented at room temperature to form a medium-kneading dough; A main dough process of mixing the strong powder, the salt, the yeast, the water supply, and the improving agent at a predetermined ratio and adding the medium type dough to form the main dough; A primary fermentation process for fermenting the present dough at 30 to 33 ° C. for 90 minutes; A dividing process of dividing the primary fermented dough into a predetermined weight; Forming process of folding and dividing the divided dough; A secondary fermentation process in which the molded dough is fermented at 30 to 33 ° C. for 1 hour; Half baking process which bakes secondary fermented dough in 230 degreeC oven for 10 minutes; A cooling step of cooling the half-fired semifinished product to about 50 ° C; It provides a method for producing a baguette bread characterized in that it comprises a complete baking process for baking the semi-finished product for 10 minutes in an oven at 230 ~ 250 ℃.

1 is a flow chart showing a method of manufacturing baguette bread according to a preferred embodiment of the present invention.

<Explanation of symbols for the main parts of the drawings>

S100: Medium Dough Process S110: Dough Process

S120: primary fermentation process S130: split process

S140: molding process S150: secondary fermentation process

S160: Half firing process S170: Cooling process

S180: Full Firing Process

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, if it is determined that the detailed description of the related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

1 is a flow chart showing a method of manufacturing baguette bread according to a preferred embodiment of the present invention. As shown in FIG. 1, a method of preparing baguette bread according to a preferred embodiment of the present invention is a medium kneading process (S100), the present kneading process (S110), a first fermentation process (S120), a dividing process (S130), and a molding process. Process (S140), secondary fermentation process (S150), half firing process (S160), cooling process (S170) and complete firing process (S180), further including the freezing process (S172) and thawing process (S174) Can be done.

(1) medium kneading process

The middle kneading process (S100) is a process of forming a middle kneading dough by mixing the strong powder, yeast, salt, water in a predetermined ratio and fermented at room temperature.

Mixing the raw materials of the medium kneading process (S100) is preferably adjusted to have a relative weight ratio of yeast 0.15, salt 2 and water supply 65 when the weight of the strong component is 100.

The strong component is wheat flour with a protein content of 11.5 to 13.0%.

The yeast adjusts and ages the dough to give flavor. The yeast also produces carbon dioxide and ethyl alcohol to aid in the swelling of bread and to develop flavor.

The salt flavors and flavors other ingredients, enhances gluten, and controls fermentation rates.

(2) the dough process

The present kneading process (S110) is a process of forming the present dough by mixing the strong powder, salt, yeast, watering and improving agent in a predetermined ratio and adding the medium-type dough.

As well as adding the medium-kneading dough previously fermented to the dough as in the present invention, and lowering the hydrogen ion concentration by adding a modifier, the product preservation period is extended to about 6 hours by delaying aging.

The raw material formulation of the present kneading process (S110) is adjusted to have a relative weight ratio of yeast 1, salt 2, water supply 70, improver 1, and medium dough 50 when the weight of the strong component is 100.

The modifier adjusts the hardness of the water, increases the activity of the yeast as well as increases the extension of the dough. As the improving agent, a reducing agent such as glutathione and cysteine or an enzyme such as amylase can be used.

The dough thus prepared has a hydrogen ion concentration of about 5.6. As the hydrogen ion concentration of the baguette bread dough is lower than that of 6.0, the fermentation of yeast is further promoted to improve flavor and texture.

(3) primary fermentation process

The first fermentation process (S120) is a process of fermenting the dough for 90 minutes at 30 ~ 33 ℃.

The primary fermentation process (S120) is a process of aging the dough to produce aromatic substances such as alcohol, organic acids, increase the acidity to strengthen the gluten, and improve the ability of gas collection and retention.

(4) segmentation process

The dividing process (S130) is a process of dividing the primary fermented dough into a predetermined weight. At this time, the weight of the dough is divided into about 330 to 370g, preferably adjusted to 350g.

The division process (S130) may be performed as quickly as possible to reduce the fermentation difference between the first divided dough and the later divided dough.

Such a division process (S130) is possible to divide both by manual division by the operator and using a machine such as a pressure divider.

(5) forming process

The molding process (S140) is a process of elongating by folding the divided dough. The length of the dough is preferably adjusted to about 50cm.

(6) secondary fermentation process

The secondary fermentation process (S150) is a process of fermenting the molded dough for 1 hour at 30 ~ 33 ℃.

The secondary fermentation process (S150) is a process of inflating the gas-depleted dough again during the molding process and generating alcohol, organic acid, etc. to have a flavor inside the dough.

After the secondary fermentation process (S150) it may be carried out a step of cutting the sheath to give a plurality of sheaths inclined in the longitudinal direction of the dough.

(7) Half firing process

The half firing process (S160) is a process of baking the second fermented dough for 10 minutes in a 230 ℃ oven.

The half firing process (S160) is baked before the second fermented dough is completely baked, so that the inside of the dough can be baked evenly, and the epidermis is prevented from being thickened.

(8) cooling process

The cooling process (S170) is a process of cooling the half-fired semi-finished product to about 50 ℃.

The cooling process (S170) reduces the shrinkage phenomenon during firing by increasing the cooling temperature while the cooling temperature was 35-38 ° C. in the manufacture of the conventional baguette bread.

(9) complete firing process

The complete firing process (S180) is a process of firing the inner part and the skin which are not completely baked during the half firing process (S160).

The complete firing process (S180) is carried out by baking the semi-finished product for 10 minutes in an oven of 230 ~ 250 ℃.

Meanwhile, a freezing process (S172) and a thawing process (S174) may be added between the cooling process (S170) and the complete firing process (S180). The freezing process (S172) and the thawing process (S174) is a process for resolving the time and regional differences between the baguette bread production site and the sale site of the present invention.

The freezing process (S172) is a process of freezing the cooled semi-finished product for 40 minutes in the freezing chamber of about -38 ℃.

The thawing process (S174) is a process of thawing the frozen semi-finished product at room temperature.

<Example>

Strong 100, yeast 0.5, salt 2 and water 65 were mixed and then fermented in a fermentation chamber at 25 ° C. for 12 hours to form a medium dough. Subsequently, the middle seed dough 50 was added to the strong powder 100, the salt 2, the yeast 1, the water supply 70, and the improver 1, mixed, and fermented for 90 minutes in a 32 ° C fermentation chamber.

The fermented dough was divided into 350g each and then molded into a cylindrical shape having a length of about 50cm, and then fermented in a 32 ° C fermentation chamber for 60 minutes. Subsequently, the dough was baked in an oven at 230 ° C. for 10 minutes, cooled to 50 ° C., and rapidly frozen and shipped to a store. At the store, the frozen dough was thawed at room temperature, and then fired in an oven at 230 ° C. for 10 minutes to obtain a baguette bread finished product.

As described above, the method of manufacturing baguette bread according to the embodiment of the present invention has an effect of providing a baguette bread having a long product retention period due to a slow aging rate.

In addition, the manufacturing method of the baguette bread according to an embodiment of the present invention has the effect of reducing the shrinkage phenomenon during firing to provide a baguette bread without deformation of the appearance shape and size.

In addition, the method of manufacturing a baguette bread according to an embodiment of the present invention has an effect of providing a baguette bread thin after the firing is finished, easy to eat and excellent texture.

Claims (5)

In the manufacturing method of baguette bread, A middle kneading process of mixing strong powder, yeast, salt, and water in a predetermined ratio and fermenting at room temperature to form a middle kneading dough; A main dough process of mixing the strong powder, the salt, the yeast, the water supply, and the improving agent at a predetermined ratio and adding the medium type dough to form the main dough; A primary fermentation process for fermenting the present dough at 30 to 33 ° C. for 90 minutes; A dividing process of dividing the primary fermented dough into a predetermined weight; Forming process of folding and dividing the divided dough; A secondary fermentation process in which the molded dough is fermented at 30 to 33 ° C. for 1 hour; Half baking process which bakes secondary fermented dough in 230 degreeC oven for 10 minutes; A cooling step of cooling the half-fired semifinished product to about 50 ° C; Method for producing a baguette bread characterized in that it comprises a complete firing process for baking the semi-finished product for 10 minutes in an oven at 230 ~ 250 ℃. The method of claim 1, After the cooling process, A freezing process of freezing the cooled semi-finished product in a freezer compartment for about 40 minutes at -38 ° C; A method for producing baguette bread, characterized by further performing a thawing process of thawing the frozen semi-finished product at room temperature. The method of claim 1, The method of preparing the baguette bread, characterized in that the mixing of the raw material of the middle kneading process is adjusted to have a relative weight ratio of yeast 0.15, salt 2 and water 65 when the weight of the strong component is 100. The method of claim 1, The method of preparing the baguette bread, characterized in that the mixing of the raw material of the present kneading process is adjusted to have a relative weight ratio of yeast 1, salt 2, water supply 70, improver 1, and medium dough 50 when the weight of the strong component is 100. The method of claim 1, Fermentation of the middle kneading process is a method of producing baguette bread, characterized in that made for 12 hours at 25 ℃.