KR20090050200A - Method for producing bread - Google Patents

Abstract

In the method of manufacturing bread of the present invention, 0.1 to 20 parts by weight of rice flour and salt are added to 100 parts by weight of wheat flour, and 80 to 120 parts by weight of hot water is added to 100 parts by weight of wheat flour to the prepared material without adding skim milk powder. Mixing and kneading to prepare intermediate dough, and cooling preservation step of cooling the prepared intermediate dough so that its internal temperature is -5 ° C to 10 ° C and preserving for 24 hours to 72 hours while the internal temperature is the temperature range. And a temperature adjusting step of adjusting the intermediate dough cooled in the cooling preservation step to 13 ° C to 30 ° C, and an intermediate dough adjusted to temperature by this temperature adjusting step as part of the bread dough.

Bread, dough, wheat flour, rice flour, seeds, texture, dough.

Description

Method of making bread {METHOD FOR PRODUCING BREAD}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread production method, and more particularly, to a bread production method characterized by texture and flavor.

There is a method of making bread by using hot water added to wheat flour as a seed paper (tangjong). This method is called a bathing method or the α conversion method.

It is said that a product using this manufacturing method can obtain a product with a unique texture. The more wheat flour is used for the whole wheat flour used in the dough, the more delicious the texture can be obtained.

Moreover, the manufacturing method of the bread which adds rice flour with respect to the bread dough containing wheat flour is known conventionally. By adding rice flour to bread dough, bread having flavor, stickiness, texture, etc. peculiar to rice flour can be obtained.

However, it is not easy to make bread by carrying out these two methods simultaneously. In other words, when hot water is applied to dough containing wheat flour in the bread production by the boiling water method, the gluten in the wheat flour is denatured due to the hot water. Therefore, the bread breaks easily after baking and becomes easy to produce. If rice flour is added to the bread dough, since the rice flour inhibits the formation of gluten, carbonic acid gas generated by fermentation of the dough is not retained in the dough, which causes the bread to be broken after baking. Easier

For the reasons described above, it is not easy to produce a homogeneous bread with bread flavor and texture unique to rice flour with a chewy texture unique to Tangjong.

It is an object of the present invention to provide a method for producing a homogeneous bread having a chewy texture and rice flour unique flavor.

The manufacturing method of the bread of this invention is demonstrated.

In the method for manufacturing bread of the present invention, 100 parts by weight of hydrothermal powder 80 to 120 parts by weight of 100 parts by weight of wheat flour is added to 0.1 to 20 parts by weight of rice flour and salt, without adding skim milk powder. Intermediate dough material to add and knead the mixture The hot water mixing kneading process and the prepared intermediate dough are cooled so that the internal temperature may be -5 to 10 degreeC, and preservation is carried out for 24 to 72 hours with the internal temperature being the temperature range. The temperature control process of adjusting a storage process, the intermediate dough cooled by this cooling preservation process to 13 degreeC-30 degreeC, and the intermediate dough which was temperature-controlled by this temperature adjustment process are used as a part of bread dough.

The characteristic of the manufacturing method of the bread of this invention is the point which uses the intermediate dough (in other words, Tangjong) prepared as mentioned above as a part of bread dough.

Wheat flour, rice flour, salt and hot water are used to prepare intermediate dough.

As the wheat and salt, well-known ones are used.

By using the intermediate dough added with rice flour, it is possible to produce a delicious bread having a flavor, umami, texture and the like unique to rice flour. Glutinous rice flour may be used as rice flour, but it is preferable to use rice flour made from non-glutinous rice. Adding non-glutinous rice flour can produce a delicious bread having a texture that is superior to adding glutinous rice flour. In addition, the rice powder may be any one of beta-type rice flour made from raw rice powder and alpha-type rice flour made from flour after heating the rice. However, beta-type rice powder has good dispersion because it is good in the dough. It is preferable because there is. It is also possible to add both alpha-type and beta-type rice flour.

It is preferable to use hot water of 90 degrees or more as hot water.

First, the intermediate dough is mixed with 0.1 to 20 parts by weight of rice flour and salt, based on 100 parts by weight of wheat flour, and 80 to 120 parts by weight of hot water is added to 100 parts by weight of wheat flour to the prepared material without adding skim milk powder. A material hydrothermal mixing kneading step is performed.

In the present invention, skimmed milk powder is not added in the intermediate dough material hot water mixing kneading step which is the starting point of the dough preparation. The addition of skim milk powder for the purpose of flavor improvement etc. is generally performed in manufacture of bread. However, in the present invention in which hot water is added, the protein component in the skim milk powder may be denatured due to hot water, and consequently deteriorate flavor. In addition, there is a sufficient flavor improvement effect by the added rice flour.

As addition amount of rice flour, it is necessary to be 0.1 weight part-20 weight part with respect to 100 weight part of wheat flour, and it is especially preferable that it is 0.2-10 weight part. As the addition amount of salt, it is preferable that it is 4-15 weight part with respect to 100 weight part of wheat flour, and 5-12 weight part is especially suitable. The amount of salt added is considerably higher than the amount added in conventional dough preparation. In this way, by increasing the salt addition amount, that is, by increasing the salt concentration of the intermediate dough material hot water mixed dough, propagation of various bacteria in the intermediate dough preparation can be suppressed. In particular, it is possible to remarkably suppress the propagation of various bacteria in the intermediate dough preparation by setting the high salt concentration as described above and not adding skim milk powder. The amount of salt added may be such that the entire amount of salt added to the final dough to be prepared is added into this intermediate dough material.

Medium dough material In the hot water mixing kneading process, wheat flour, rice flour and salt are mixed and then hot water is added to mix dough to prepare an intermediate dough. The amount of hot water to add is 80-120 weight part with respect to 100 weight part of wheat flour, More preferably, it is 90-110 weight part. More preferable amount is 90 weight part-100 weight part. Hot water means water whose temperature is 85 degreeC or more. Preferably, they are 90 degreeC or more and 97 degrees C or less. If it is 85 degreeC or more, the effect as a hot water type | mold will be exhibited reliably, and if it is 97 degreeC or less, it will not give an inexperienced heat change to a dough.

Moreover, in preparing intermediate dough, it is preferable to make dough temperature into 55 degreeC-80 degreeC. The dough temperature here is the inside temperature of dough. It is usually the temperature at the center of the dough. As dough temperature (dough temperature at the time of dough completion), it is more preferable that it is 57-70 degreeC.

And the cooling preservation process which carries out cold storage of the intermediate dough prepared as mentioned above is performed.

In this cooling preservation step, the prepared intermediate dough is cooled to have an internal temperature of -5 ° C to 10 ° C, and stored for 24 to 72 hours in a state where the internal temperature becomes the temperature range. This cooling preservation process is performed by storing intermediate dough in the refrigerator compartment adjusted to 0 degrees C or less. In this way, the intermediate dough is cooled to have an internal temperature of −5 ° C. to 10 ° C., and stored at a temperature of 24 hours to 72 hours in a state where the internal temperature becomes the temperature range. Can be obtained.

By cooling and preserving in the above state for 24 hours or more, good texture after firing can be obtained, and if the cooling preservation time in the above state is 72 hours or less, water is not generated in the dough. As cooling preservation time, 15 to 40 hours are suitable.

Subsequently, a temperature adjusting step of adjusting the cold stored intermediate dough to 13 ° C to 30 ° C is performed. This is a so-called temperature return process. By returning the intermediate dough to the state where the temperature becomes about room temperature in this way, it is possible to improve the mixing kneading with other dough materials and to make the inside of the baked bread homogeneous to obtain a good texture. Moreover, as a temperature adjustment process, it is preferable to adjust the intermediate dough preserve | saved by cooling to 15 degreeC-20 degreeC. Thus, by making the temperature in a temperature return process into the temperature somewhat higher than cooling temperature, and lower than normal temperature, the usage-amount of the cooling medium in a subsequent mixing kneading process can be reduced.

It is preferable to perform a temperature adjustment process by storing the intermediate dough preserve | saved by cooling in predetermined temperature for a predetermined time. As temperature of a warmer, about 15 to 30 degreeC is preferable. In addition, this temperature adjustment process can also be performed by taking out intermediate dough from the refrigerator accommodated in the cooling storage process, and leaving it to stand in a normal temperature atmosphere.

And in this invention, bread is manufactured using the intermediate dough (tang type) prepared in this way as a part of bread dough. In addition, the type of bread to be produced may be of any kind. Moreover, the effect of the bread manufacturing method of this invention is exhibited very effectively by applying to bread, a bun, a sweet bun.

The manufacturing method of bread may be any if it uses intermediate dough prepared as mentioned above as a part of bread dough. Specifically, what is called a straight method (straight blade method), what is called a medium seed method, etc. are used. In addition, in the manufacture of bread, together with the intermediate dough prepared as described above, the remaining amount of wheat flour necessary for the whole bread dough, water, yeast, sugar, butter or margarine, salt and other ingredients, and also other bread dough prepared in advance Bread dough is manufactured by adding and mixing dough, preparing bread dough, and fermenting and baking according to a conventional method.

And when applying the manufacturing method of the bread of this invention to the manufacturing method of the bread by the straight-line method (straight method), it is 10-60 as a wheat flour quantity in 100 weight part of wheat flour required for formation of whole dough. It is preferable to use the above-mentioned intermediate dough so as to be part by weight. In particular, it is preferable to use the above-described intermediate dough so that the amount of wheat flour is 20 to 50 parts by weight in 100 parts by weight of the wheat flour required for formation of the whole dough.

In this case, in the case of 100 parts by weight of wheat flour required for the formation of whole dough, the intermediate dough is 10 to 60 parts by weight, the wheat flour is 40 to 90 parts by weight, sugar, yeast, butter or margarine The dough preparation process (main dough process) which mixes and water and kneading, the fermentation process which ferments the prepared dough, and the baking process which calcinates the fermented dough are performed.

Fermentation process is performed by a conventional method. Usually, the fermentation process is performed by standing (flooring) the final dough, dividing and rounding it, then rearranging (bench) and performing the final fermentation (Hoiro: a kind of fermenter). And it bakes according to a conventional method.

In addition, when the bread production method of the present invention is applied to the bread production method by the medium seed method, it is preferable to use 10-30 parts by weight of the above-described intermediate dough as the wheat flour in 100 parts by weight of the wheat flour necessary for the formation of the whole dough. desirable.

In this case, the wheat flour, the fermented medium seed preparation step of mixing and kneading the yeast and water, and the wheat flour to be 5 to 20 parts by weight in 100 parts by weight of the wheat flour required for the formation of whole dough, and 10 to 30 weight The intermediate dough to be added, the fermentation medium to be 40 to 80 parts by weight, a dough preparation step of mixing and kneading sugar, butter or margarine and water, a fermentation step of fermenting the prepared dough, and calcined fermented dough A firing step is performed.

In this method, the fermented medium is prepared. Fermented medium seed is prepared by mixing and kneading wheat flour, yeast, and water, and fermenting according to a conventional method. And final dough preparation is performed by mixing and kneading an intermediate dough (tang type), a fermented medium seed, wheat flour, sugar, butter, or margarine, and water. And this final dough is fermented by a commercial method. Usually, the fermentation process is performed by standing (flooring) the final dough, dividing it roundly, rearranging it (bench), and then performing final fermentation (Hoiro). And it bakes according to a conventional method.

In the present invention, since hot water is mixed and kneaded by adding hot water to a material containing rice flour, the cold-preserved bath type dough is used, so that the bread produced can be provided with a unique flavor, texture and good baking state. In addition, the bread produced has a good texture and maintains good hydration for a certain period of time.

According to the manufacturing method of the bread of the present invention, since the intermediate dough material subjected to the intermediate dough material hot water mixing kneading step, the cooling preservation step and the temperature adjusting step is used as a part of the bread dough, it has a chewy texture peculiar to the type of rice flour, and the rice flour It is possible to produce bread that has a distinctive flavor and is homogeneous throughout the bread.

Hereinafter, specific embodiments of the present invention will be described.

(Example 1)

In this embodiment, the method for producing bread of the present invention is applied to a straight method (straight blade method).

As the rice flour added to the intermediate dough, beta-type rice flour made from non-glutinous rice was used. Bread was manufactured by performing the intermediate dough material hydrothermal mixing kneading | mixing process, the cooling preservation process, the temperature adjustment process, the main dough process, the fermentation process, and the baking process as follows.

(Medium dough material hydrothermal mixing dough process)

Mixing and mixing of intermediate dough were performed as shown below according to a conventional method. In the mixing, a low speed means 90 rpm, a medium speed means 180 rpm, and a high speed means 270 rpm. The same applies to the following examples.

Dough composition

Wheat flour 2000g (20 parts by weight based on 100 parts by weight of wheat flour for forming dough)

200 g of salt

10 g of rice flour (0.1% based on wheat flour for forming dough, 0.5 part by weight based on 100 parts by weight of medium wheat flour)

After mixing the above materials, 2000 g of hot water (95 ° C.) was added, followed by mixing and kneading for 3 minutes at low speed and then 2 minutes at medium speed to prepare intermediate dough (tang type). The internal temperature (dough completion temperature) of the prepared bath type | mold was 65 degreeC.

(Cooling preservation process)

Subsequently, the obtained intermediate dough (tang type) was left still in a -1 degreeC refrigerator, and it cooled and preserve | saved for 35 hours. In addition, after about 4 hours after standing in a refrigerator, it confirmed that the internal temperature of intermediate dough became 20 degrees C or less. In addition, the internal temperature of the intermediate dough after cold storage for 40 hours was about 8 degreeC. Therefore, about 32 hours, the intermediate dough was cooled and preserved in the temperature range of 5 degreeC-15 degreeC.

(Temperature adjustment process)

The cold-preserved intermediate dough (tang type) was left in a warmer adjusted to about 25 ° C, and stored for 2 hours. The internal temperature of the intermediate dough taken out from the warmer was 20 degreeC.

(Main dough process)

Final dough was prepared as below using the intermediate dough adjusted to temperature as above.

Wheat flour 8000g

500 g of sugar

300 g yeast

Margarine 500g

Medium dough (tang) All the above-mentioned medium dough (2000g wheat, 200g rice)

5000 g of water

After mixing and kneading the above-mentioned ingredients except margarine for 4 minutes at low speed and 8 minutes at medium speed, the whole amount of margarine was added, and then the whole dough (final dough) was prepared by mixing and kneading at low speed for 3 minutes and medium speed for 5 minutes. The internal temperature (dough completion temperature) of the prepared whole quantity dough (final dough) was 27 degreeC.

(Fermentation, firing process)

Subsequently, the bread was produced by fermentation and baking by the conventional method using the whole quantity dough (final dough) mentioned above.

Floor time (aging of the last dough) is performed for 60 minutes, after which the final dough is divided into a plurality of benches, and then bench time (aging of the split dough) is performed for 15 minutes, and the divided dough is then placed in a hoi-ro (fermenter) for 60 minutes. Fermented. Then, each divided dough was put in a bread mold, covered with a lid, and put into a baking kiln, and baked bread was produced by baking under the conditions of 200 ° C / 200 ° C (upper temperature / low flame temperature, 45 minutes).

(Example 2)

In the same manner as in Example 1, except that the amount of rice flour added in the hot dough mixing process of the intermediate dough material was 50 g (0.5% by weight for wheat flour and 2.5 parts by weight with respect to 100 parts by weight of intermediate dough flour). Was prepared.

(Example 3)

In the same manner as in Example 1, except that 100 g (1% of wheat flour for forming dough and 5 parts by weight for 100 parts by weight of medium wheat flour) was added to the rice flour in the hot water mixing process of the intermediate dough material. Prepared.

(Example 4)

In the same manner as in Example 1, except that the amount of rice flour added in the hot dough mixing hot water mixing dough process was 400 g (4% based on wheat flour for forming dough and 20 parts by weight based on 100 parts by weight of intermediate dough flour). Was prepared.

(Example 5)

In the same manner as in Example 1, except that the amount of rice flour added in the hot dough mixing process of the intermediate dough material was 5 g (0.05% by weight for wheat flour and 0.25 parts by weight for 100 parts by weight of medium dough flour). Was prepared.

(Comparative Example 1)

Intermediate dough The square bread was prepared in the same manner as in Example 1, except that rice flour was not added in the hydrothermal mixing kneading process.

(Comparative Example 2)

A square bread was produced in the same manner as in Example 1 except that the temperature adjustment step was not performed in the intermediate dough material hydrothermal mixing dough process. In addition, in the comparative example 2, favorable main dough was not performed.

(Example 6)

Using the beta-type rice flour using non-glutinous rice as the rice flour in the intermediate dough material hot water mixing kneading process, the addition amount was 50 g (0.5% based on wheat flour for forming dough, 2.5 parts by weight based on 100 parts by weight of intermediate dough flour). Square bread was prepared in the same manner as in Example 1.

(Example 7)

Alpha-type rice flour using glutinous rice was used as rice flour in the intermediate dough material hot water mixing and kneading process, and the amount thereof was 50 g (0.5% based on wheat flour for forming dough, 2.5 parts by weight based on 100 parts by weight of medium dough flour). Square bread was prepared in the same manner as in Example 1.

(Example 8)

This example applies the method for producing bread of the present invention to a medium seed method.

As the rice flour added to the intermediate dough, beta-type rice flour made from non-glutinous rice was used. Intermediate dough material A square bread was produced by performing the hot water mixing kneading process, the cooling preservation process, the temperature adjusting process, the fermentation medium seed preparation process, the main dough process, the fermentation process, and the baking process as follows.

(Medium dough material hydrothermal mixing dough process)

Mixing and mixing of intermediate dough were performed as shown below according to a conventional method. In the mixing, a low speed means 90 rpm, a medium speed means 180 rpm, and a high speed means 270 rpm. The same applies to the following examples.

Dough composition

Wheat flour 2000g (20 parts by weight based on 100 parts by weight of wheat flour for forming dough)

200 g of salt

10 g of rice flour (0.1% based on wheat flour for forming dough, 0.5 part by weight based on 100 parts by weight of medium wheat flour)

After mixing the above materials, 2000 g of hot water (95 ° C.) was added, followed by mixing and kneading for 3 minutes at low speed and then 2 minutes at medium speed to prepare intermediate dough (tang type). The internal temperature (dough completion temperature) of the prepared bath type | mold was 65 degreeC.

(Cooling preservation process)

Subsequently, the obtained intermediate dough (tang type) was left still in a -1 degreeC refrigerator, and it cooled and preserve | saved for 35 hours. In addition, after about 4 hours after standing in the refrigerator, it was confirmed that the internal temperature of the intermediate dough became 3 ° C or less. In addition, the internal temperature of the intermediate dough after cold storage for 40 hours was about 0 degreeC. Therefore, about 32 hours, intermediate dough was preserve | saved by the temperature range of 3 degreeC-0 degreeC.

(Temperature adjustment process)

The cold-preserved intermediate dough (tang type) was left to stand in the temperature control cabinet adjusted to about 30 degreeC, and it preserve | saved for 2 hours. The internal temperature of the intermediate dough taken out from the warmer was 27 degreeC.

(Fermentation medium seed preparation process)

This fermentation medium seed preparation process is performed in parallel with said intermediate dough material hot-water mixing dough process.

Wheat flour 7000g

300 g yeast

3500 g of water

The materials were mixed and kneaded for 2 minutes at low speed and 2 minutes at medium speed. The dough completion temperature was 24 ° C. And the dough finished dough was fermented by fermentation in a warmer (fermenter) adjusted to 27 ° C for 4 hours to prepare a fermented medium.

(Main dough process)

The final dough was prepared as follows by using the temperature-regulated intermediate dough (tang type) and fermentation medium.

Wheat flour 1000g

300 g of sugar

Margarine 500g

1000 g of water

Intermediate dough The total amount of intermediate dough described above (2000 g wheat flour, 200 g rice flour)

Medium Seed Fermented Medium Seed Total Amount (Wheat 7000g)

All materials except the margarine were mixed, kneaded for 2 minutes at low speed and 4 minutes at medium speed, and then margarine was added, followed by kneading for 2 minutes at low speed and 5 minutes at medium speed to prepare whole dough (final dough). . The internal temperature (dough completion temperature) of the prepared whole quantity dough (final dough) was 27 degreeC.

(Fermentation, firing process)

Subsequently, the bread was produced by fermentation and baking by the conventional method using the whole quantity dough (final dough) mentioned above.

Floor time (aging of final dough) was performed for 60 minutes, after which the last dough was divided into plural pieces, and bench time (aging of split dough) was performed for 15 minutes, after which the divided dough was put into a furnace and fermented for 60 minutes. Then, each divided dough was put in a bread mold and covered with a lid, and then put into a baking kiln, and baked in a baking oven at 200 ° C./200° C. (upper flame temperature / low flame temperature, 45 minutes) to prepare a square bread.

(Example 9)

In the same manner as in Example 8, except that the amount of rice flour added in the hot dough mixing process of the intermediate dough material was 50 g (0.5% based on the wheat flour for forming dough and 2.5 parts by weight based on 100 parts by weight of the intermediate dough flour). Was prepared.

(Example 10)

Square dough in the same manner as in Example 8 except that 100 g (1% of wheat flour for forming dough and 5 parts by weight for 100 parts by weight of intermediate dough flour) was added to the rice flour in the hydrothermal mixing and kneading process. White bread was prepared.

(Example 11)

In the same manner as in Example 7, except that the amount of added rice flour in the hot dough mixing hot water mixing dough process was 400 g (4% based on wheat flour for forming dough and 20 parts by weight based on 100 parts by weight of medium dough flour). Was prepared.

(Example 12)

In the same manner as in Example 8, except that the amount of rice flour added in the hot dough mixing process of the intermediate dough material was 5 g (0.05% by weight for wheat flour and 0.25 parts by weight for 100 parts by weight of medium dough flour). Was prepared.

(Example 13)

Using the beta-type rice flour using non-glutinous rice as the rice flour in the intermediate dough material hot water mixing kneading process, the addition amount was 50 g (0.5% based on wheat flour for forming dough, 2.5 parts by weight based on 100 parts by weight of intermediate dough flour). Square bread was prepared in the same manner as in Example 8.

(Example 14)

Alpha-type rice flour using glutinous rice was used as rice flour in the intermediate dough material hot water mixing and kneading process, and the amount thereof was 50 g (0.5% based on wheat flour for forming dough, 2.5 parts by weight based on 100 parts by weight of medium dough flour). Square bread was prepared in the same manner as in Example 8.

(Comparative Example 3)

Intermediate dough The square bread was prepared in the same manner as in Example 8 except that the rice flour was not added in the hydrothermal mixing kneading process.

(Comparative Example 4)

Square bread was produced in the same manner as in Example 8, except that the temperature adjusting step was not performed in the intermediate dough preparation step. In addition, in the comparative example 4, favorable main dough was not performed.

[Quality evaluation examination]

The quality and palatability of the square bread obtained by Examples 1-14 and Comparative Examples 1-4 were tested.

The test items were the film elongation of bread, the bread crumbness, the taste preference, the aroma preference, and the texture preference.

The test results are shown in Tables 1-4.

The internal appearance of the bread was visually confirmed by the naked eye. This "membrane elongation" refers to the appearance of a longitudinal texture appearance in the inner bread of the bread by expanding the bread dough with the extension in the initial stage of the baking of the bread dough with carbonic acid gas or alcohol contained therein. The case where the "membrane elongation" is good means that a good vertical line is obtained in the inner box, and high evaluation can be obtained as the quality of the bread. On the contrary, the case where the "membrane elongation" is poor means that good grains are not obtained in the internal wound, and high evaluation cannot be obtained as the quality of bread.

As for the bread crumb rigidity, the rigidity of the crumb was measured by a texture analyzer having a plunger diameter of 20 mm. The crumb rigidity is the rigidity at the time of indoor 20 degreeC storage, and it measured about 1st, 2nd, and 3rd day after the bread manufacture, respectively. The firmness of the crumb is an indicator of the so-called aging of bread. The smaller the rigidity of the crumbs, the more crisp and smooth the texture can be obtained.

The three factors indicative of palatability, that is, taste preference, aroma preference, and texture preference, each evaluated by 20 experienced panelists with a perfect score of 10, and the average value of the 20 data was described in the table. The higher these scores, the better the palatability of the bread.

As shown in Tables 1 to 3, in any of Examples 1 to 8, rice powder was added to the bread dough, and the temperature of the bread was improved as a whole by adjusting the temperature in the intermediate dough preparation. Most of the evaluation scores of palatability were 8.0 or more. On the other hand, in the comparative example 1, the comparative example 3, and the comparative example 2 and the comparative example 4 which did not perform the temperature adjustment process, all the evaluation points of palatability were 8.0 points or less.

Claims (14)

Intermediate dough material hot water mixing to mix and mix 0.1 to 20 parts by weight of rice flour and salt with 100 parts by weight of wheat flour, and add 80 to 120 parts by weight of hot water to 100 parts by weight of wheat flour to the prepared material without adding skim milk powder Kneading process, A cooling preservation step of cooling the prepared intermediate dough to have an internal temperature of -5 ° C to 10 ° C and preserving for 24 hours to 72 hours with the internal temperature becoming the temperature range; A temperature adjustment step of adjusting the intermediate dough cooled in this cooling and preservation step to 13 ° C to 30 ° C, The manufacturing method of the bread characterized by using the intermediate dough adjusted by the temperature adjustment process as a part of bread dough. The method for producing bread according to claim 1, wherein in the intermediate dough material hot water mixing dough step, 4 parts by weight to 15 parts by weight of the salt is added to 100 parts by weight of the wheat flour. The method of claim 1, wherein the method for producing bread is a method for producing bread by a straight blade method, wherein the intermediate dough is used so as to be 10 to 60 parts by weight of wheat flour out of 100 parts by weight of wheat flour necessary for forming whole dough. The manufacturing method of the bread to make. The method for producing bread according to claim 1, wherein the method for producing bread comprises the intermediate dough which is 10 to 60 parts by weight as the wheat flour in 100 parts by weight of the wheat flour required for formation of whole dough, the wheat flour that is 40 to 90 parts by weight, A process for producing bread comprising performing a dough preparation step of kneading yeast, butter or margarine, and water, a fermentation step of fermenting the prepared dough, and a firing step of baking the fermented dough. The method for producing bread according to claim 1, wherein the method for producing bread is a method for producing bread by a medium seed method, wherein 10 to 30 parts by weight of the intermediate dough is used as the wheat flour out of 100 parts by weight of wheat flour necessary for forming whole dough. Method of making bread. According to claim 1, The method for producing bread, wheat flour, which is 5 to 20 parts by weight of the fermentation medium seed preparation step of mixing and kneading the wheat flour, yeast and water and 100 parts by weight of wheat flour necessary for the formation of whole dough And a dough preparation step of mixing and kneading the intermediate dough to be 10 to 30 parts by weight, the fermentation medium to be 40 to 80 parts by weight, sugar, butter or margarine, and water, and a fermentation step to ferment the prepared dough. And a baking step of firing the fermented dough. The method for producing bread according to claim 1, wherein the dough completion temperature of the intermediate dough is performed at 55 ° C to 80 ° C. The method for producing bread according to claim 1, wherein the temperature adjusting step is to adjust the intermediate dough cooled in the cold storage step to 15 ° C to 20 ° C. The method of claim 1, wherein the rice flour is beta-type rice flour. The method of claim 1, wherein the rice flour is non-rice flour. The method of claim 1, wherein the bread is a bread or a bun. The method of claim 1, wherein the rice flour is non-glutinous flour, and the bread is bread or bun. The method according to claim 1, wherein the intermediate dough material hot water mixing kneading step is to add 4 to 15 parts by weight of the salt relative to 100 parts by weight of the wheat flour, the rice flour is non-rice flour, the bread is bread The manufacturing method of the bread to make. The method according to claim 1, wherein in the intermediate dough material hot water mixing kneading step, 4 parts by weight to 15 parts by weight of the salt is added to 100 parts by weight of the flour, the rice flour is non-glutinous flour, and the bread is white bread, The method for producing the bread includes a fermentation medium seed preparation step of mixing and kneading wheat flour, yeast and water, and wheat flour which is 5 to 20 parts by weight in 100 parts by weight of wheat flour necessary for forming whole dough, and 10 to 30 parts by weight. The intermediate dough, which is 40 to 80 parts by weight, the dough preparation step of mixing and kneading sugar, butter or margarine and water, the fermentation step of fermenting the prepared dough, and calcining the fermented dough Process for producing bread, characterized in that the baking step.