KR20100099841A - Bread manufacturing method bread which adds barley flour and rice flour - Google Patents

Abstract

PURPOSE: A method for manufacturing bread, to which rice flour and barely flour are added, is provided to improve the taste and flavor of the bread compared with bread which is manufactured using wheat flour as a primary material and to delay the staling of the bread. CONSTITUTION: A method for manufacturing bread comprises the following steps: mixing 85-100 parts by weight of water and 1-2 parts by weight of salt and heating the mixture at 100°C; adding 78-82 parts by weight, 10-15 parts by weight of rice flour, and 10-15 parts by weight of barely flour to 50 parts by weight of the heated mixture and kneading the mixture while gelatinizing the mixture; maturing the dough at a low temperature for 14-16 hours; adding wheat flour, dry yeast, white sugar, refined salt, dried milk, a flour improver, processed butter, milk, eggs, and water to the matured dough and mixing the materials; dividing the mixed dough into a predetermined size; and putting the molded dough into a bread fan and fermenting the dough at 36-38°C and humidity of 75-85% for 50-60 minutes.

Description

BREAD MANUFACTURING METHOD BREAD WHICH ADDS BARLEY FLOUR AND RICE FLOUR}

The present invention relates to a bread manufacturing method, and more specifically, the taste and flavor is improved by improving the texture and flavor than the bread produced with flour as a main raw material by gelatinizing the dough containing rice flour and barley flour at low temperature, it is excellent palatability, The present invention relates to a bread production method comprising rice flour and barley flour, which may delay aging.

In general, bread is a fermented dough made of flour, yeast, salt, water, etc. as a main ingredient, and, if necessary, fermented dough containing sugar, dairy products, eggs, and edible fats and fats. Modern people's busy daily life and westernization Due to the change in the eating pattern according to the bread itself or is widely used in various forms such as toast, sandwich.

In recent years, as well-being culture spreads while maintaining a healthy life, it is not only bread with flour as the main ingredient, but also grain, seaweed, The development of bread having unique sensory and nutritional characteristics using various raw materials such as nuts, seeds and flower seeds or various extracts has been attempted.

However, the study on the blending ratio considering the functional additives added to the wheat flour may have a detrimental effect on the bread volume, flavor, texture characteristics, sensory change, and aging rate depending on the characteristics of the bread. And a new processing method is urgently required.

Accordingly, the present inventors have studied intensively for many years to develop a bread making method that can retard aging while enhancing the nutrition and functionality by adding rice flour and barley flour with emphasis on the above-mentioned matters. As a result, the present invention was created and completed.

Therefore, it is an object of the present invention to provide a bread production method with added rice flour and barley flour to improve nutrition and palatability.

Another object of the present invention is to provide a bread production method added with rice flour and barley flour to delay the aging.

In order to achieve the above object, the present invention provides a water / salt heating step of heating a mixture of 85 to 100 parts by weight of water and 1 to 2 parts by weight of salt to 100 ° C., and a mixture 50 heated by the water / salt heating step. Add flour 78-82 parts by weight, 10-15 parts by weight of rice flour and 10-15 parts by weight of barley flour, add flour and kneading step of kneading, and the dough formed by the addition of the flour and kneading step Tangjong aging process consisting of a low temperature aging step of aging for 14 to 16 hours at low temperature; A dough mixing step of mixing and kneading flour, dry yeast, white sugar, refined salt, whole milk powder, improver, processing butter, milk, whole egg and water in the dough formed by the boiling-water aging process; A division molding process of dividing and forming the dough formed by the dough mixing process into a predetermined size; After panning the dough divided by the split molding process in a bread pan, adding rice flour and barley flour comprising a dough fermentation step of fermentation for 50 to 60 minutes under conditions of 36 ℃ to 38 ℃ and 75% to 85% humidity Provides a bread making method.

In addition, the dough blending process according to the present invention, 85 to 90 parts by weight of flour, 6 to 7 parts by weight of dry yeast, 5 to 6 parts by weight per white powder with respect to 45 to 50 parts by weight of the dough formed by the bath type aging process 5 to 6 parts by weight of refined salt, 7 to 9 parts by weight of whole milk powder, 2 to 3 parts by weight of improver, 6 to 7 parts by weight of processed butter, 20 to 25 parts by weight of milk, 10 to 15 parts by weight of whole egg 18-20 parts by weight of water and low-speed mixing for 4 minutes and high-speed mixing for 2 minutes, and then 6-7 parts by weight of processing butter and low-speed mixing for 4 minutes. It provides a method of manufacturing bread added.

According to the present invention having the above-mentioned means for solving the problem, it is possible to produce a high-quality bread with a low moisture loss rate, excellent texture and flavor, good volume and excellent palatability compared to the conventional bread, as well as delaying aging. Since the efficacy is excellent and can greatly improve the shelf life, there is a very advantageous effect that can significantly extend the commercial shelf life of bread.

In addition, the bread produced according to the present invention has a very nutritious nutritional benefit because it contains a variety of functional materials that are almost not in wheat bread through rice and barley.

Hereinafter, with reference to the accompanying drawings, a bread manufacturing method added with rice flour and barley flour according to an embodiment of the present invention will be described in detail.

Prior to this, terms to be described below are defined in consideration of functions in the present invention, and it should be understood that they should be interpreted as meanings commonly used in the technical field and concept corresponding to the technical idea of the present invention.

In addition, when it is determined that the detailed description of known functions or configurations related to the present invention may obscure the gist of the present invention, the detailed description thereof will be omitted.

1 is a process chart showing a method of manufacturing bread with rice flour and barley flour according to an embodiment of the present invention, as shown is a method for manufacturing bread with rice flour and barley flour according to an embodiment of the present invention , Dough blending process, split molding process, rapid freezing process, low temperature thawing process, room temperature thawing process, and dough fermentation process.

First, the tangjong maturation process is a process of heating the water and salt, and then adding flour, rice flour, and barley flour to gelatinize them and then aging them at low temperature to form tangjong. First, after aging, in order to delay the aging by mixing again in the present dough, in order to re-gelatinize the dough once aging is used the principle of gelatinization at a high temperature of about 120 ℃.

This bath type aging process is a water / salt heating step of heating a mixture consisting of 85 to 100 parts by weight of water and 1 to 2 parts by weight of salt up to 100 ° C., and a flour of 78 to 100 parts by weight of the mixture heated by the water / salt heating step. Addition of 82 parts by weight and 10 to 15 parts by weight of rice flour and 10 to 15 parts by weight of barley flour to kneading while adding the fine powder and the fine kneading step, and the dough formed by the adding and fine kneading step for 14 to 16 hours at low temperature Low temperature aging step.

Here, it is preferable to maintain the temperature of the dough after finishing the luxury kneading step, the rice flour is preferably milled brown rice.

Dough blending process is the process of mixing the dough formed by the boiling-water aging process with wheat flour, dry yeast, white sugar, refined salt, whole milk powder, improver, processing butter, milk, whole egg and purified water, and mixing low speed and high speed mixing. Alternately, add processing butter, and then repeat low and high speed mixing.

This dough blending process is 85 to 90 parts by weight of flour, 6 to 7 parts by weight of dry yeast, 5 to 6 parts by weight of white spirit, 5 to 6 parts by weight of refined salt, based on 45 to 50 parts by weight of the dough formed by the bath type fermentation process. Then, 7 to 9 parts by weight of whole milk powder, 2 to 3 parts by weight of improving agent, 6 to 7 parts by weight of processed butter, 20 to 25 parts by weight of milk, 10 to 15 parts by weight of whole egg and 18 to 20 parts by weight of water After performing low speed mixing for 4 minutes and high speed mixing for 2 minutes, it is preferable to add 6-7 weight part of processing butter, and to perform high speed mixing for 1 minute for low speed mixing for 1 minute.

Therefore, the dough blending process is to delay the aging of the dough by mixing the dough first aged by the bath aging process with the main dough.

The division molding process is a process of dividing the dough formed by the dough blending process into a predetermined size, and rounding the dough so that the gluten produced in the mixing process is not damaged.

Dough fermentation process is a process of panning the dough divided by the split molding process in a bread pan, it is preferably carried out for 50 to 60 minutes under the conditions of 36 to 37 ℃, relative humidity 75 to 85%.

Through the dough fermentation process to increase the activity of the yeast, the dough can maintain a moderate elasticity, it is possible to obtain the desired appearance and texture of the bread by promoting the ripening and expansion of gluten.

Here, in the dough fermentation process, the dough may be put in a molder to remove the gas to a degree such that the dough is not broken by a roller, and then rolled round to form the dough.

≪ Example 1 >

Water and salt were heated to 100 ° C., and 12 kg by weight of rice flour, 10 parts by weight of barley flour, and 78 parts by weight of flour were added thereto, kneading while gelatinizing to prepare a dough. At this time, the temperature of the dough was maintained at 60 to 65 ℃. The dough was then low temperature aged in the refrigerator for 14-16 hours.

Subsequently, 85 parts by weight of wheat flour, 6 parts by weight of dry yeast, 5 parts by weight of refined salt, 5 parts by weight of refined salt, 7 parts by weight of whole powdered milk, 2 parts by weight of a modifier, and 50 parts by weight of the dough subjected to low temperature aging. , 6 parts by weight of the processing butter, 23 parts by weight of milk, 12 parts by weight of egg and 18 parts by weight of water was added to perform low speed (30rpm) mixing for 4 minutes, high speed (60rpm) mixing for 2 minutes, then processing butter 6 The dough was kneaded by adding the parts by weight and mixing the low speed for 4 minutes with the high speed mixing for 1 minute. At this time, the temperature of the dough was maintained at 22 to 23 ℃, and stored at room temperature for 10 minutes.

Subsequently, after dividing the dough into a certain size, the dough (dough) was rounded when the temperature of the dough (dough) became 18 ° C, and after forming a little fermentation time, was molded and panned in a bread pan.

Subsequently, the dough (dough) contained in the bread pan was fermented at 37 ° C. and a relative humidity of 85% for 50 to 60 minutes, and then put into an oven to bake 35 minutes at 170 ° C. and 210 ° C. of the upper fire.

<Example 2>

Water and salt were heated to 100 ° C., and dough was prepared by adding 10 parts by weight of rice flour, 10 parts by weight of barley flour, and 80 parts by weight of flour to kneading while gelatinizing. At this time, the temperature of the dough was maintained at 60 to 65 ℃. The dough was then low temperature aged in the refrigerator for 14-16 hours.

Subsequently, 87 parts by weight of flour, 6 parts by weight of dry yeast, 5 parts by weight of refined salt, 5 parts by weight of refined salt, 7 parts by weight of whole milk powder, 2 parts by weight of an improving agent, based on 50 parts by weight of the dough subjected to low temperature aging. , 6 parts by weight of processing butter, 21 parts by weight of milk, 12 parts by weight of egg and 19 parts by weight of water, and then performing low speed (30 rpm) mixing for 4 minutes and high speed (60 rpm) mixing for 2 minutes, and then processing butter 6 The dough was kneaded by adding the parts by weight and mixing the low speed for 4 minutes with the high speed mixing for 1 minute. At this time, the temperature of the dough was maintained at 22 to 23 ℃, and stored at room temperature for 10 minutes.

Subsequently, after dividing the dough into a certain size, the dough (dough) was rounded when the temperature of the dough (dough) became 18 ° C, and after forming a little fermentation time, was molded and panned in a bread pan.

Subsequently, the dough (dough) contained in the bread pan was fermented at 37 ° C. and a relative humidity of 85% for 50 to 60 minutes, and then put into an oven to bake 35 minutes at 170 ° C. and 210 ° C. of the upper fire.

Comparative Example 1

Water and salt were heated to 100 ° C., and flour was added thereto to knead to prepare a dough. At this time, the temperature of the dough was maintained at 60 to 65 ℃. The dough was then low temperature aged in the refrigerator for 14-16 hours.

Subsequently, 85 parts by weight of wheat flour, 6 parts by weight of dry yeast, 5 parts by weight of refined salt, 5 parts by weight of refined salt, 7 parts by weight of whole powdered milk, 2 parts by weight of a modifier, and 50 parts by weight of the dough subjected to low temperature aging. , 6 parts by weight of the processing butter, 23 parts by weight of milk, 12 parts by weight of egg and 18 parts by weight of water was added to perform low speed (30rpm) mixing for 4 minutes, high speed (60rpm) mixing for 2 minutes, then processing butter 6 The dough was kneaded by adding the parts by weight and mixing the low speed for 4 minutes with the high speed mixing for 1 minute. At this time, the temperature of the dough was maintained at 22 to 23 ℃, and stored at room temperature for 10 minutes.

Subsequently, after dividing the dough into a certain size, the dough (dough) was rounded at a temperature of 18 ° C., then subjected to some fermentation time, and then molded and panned in a bread pan.

Subsequently, the dough (dough) contained in the bread pan was fermented at 37 ° C. and a relative humidity of 85% for 50 to 60 minutes, and then put into an oven to bake 35 minutes at 170 ° C. and 210 ° C. of the upper fire.

Comparative Example 2

Water and salt were heated to 100 ° C., and flour was added thereto to knead to prepare a dough. At this time, the temperature of the dough was maintained at 60 to 65 ℃. The dough was then low temperature aged in the refrigerator for 14-16 hours.

Subsequently, 87 parts by weight of flour, 6 parts by weight of dry yeast, 5 parts by weight of refined salt, 5 parts by weight of refined salt, 7 parts by weight of whole milk powder, 2 parts by weight of an improving agent, based on 50 parts by weight of the dough subjected to low temperature aging. , 6 parts by weight of processing butter, 21 parts by weight of milk, 12 parts by weight of egg and 19 parts by weight of water, and then performing low speed (30 rpm) mixing for 4 minutes and high speed (60 rpm) mixing for 2 minutes, and then processing butter 6 The dough was kneaded by adding the parts by weight and mixing the low speed for 4 minutes with the high speed mixing for 1 minute. At this time, the temperature of the dough was maintained at 22 to 23 ℃, and stored at room temperature for 10 minutes.

Subsequently, after dividing the dough into a predetermined size, the dough (dough) was rounded when the temperature of the dough (18 ℃), and after passing a little fermentation time, was molded and panned in a bread pan.

Subsequently, the dough (dough) contained in the bread pan was fermented at 37 ° C. and a relative humidity of 85% for 50 to 60 minutes, and then put into an oven to bake 35 minutes at 170 ° C. and 210 ° C. of the upper fire.

Experimental Example 1

Samples prepared according to the Examples and Comparative Examples of the present invention were stored at room temperature for 1 day and then cut to a thickness of about 15 mm. The aging degree of each sample was measured using a texture analyzer, (LLOYD), and the moisture content was measured using an infrared moisture determination balance FD-240, (KETT). Are shown in Table 1 below and FIGS. 2 and 3.

As shown in Table 1 and the results of FIGS. 2 and 3, Examples 1 and 2 (heated) of which rice flour and barley flour were added as compared to Comparative Examples 1 and 2 (traditional) without addition of rice flour and barley flour As the samples are soft, the progress of aging is slow and accordingly, the time required for decay is also delayed, and the amount of water for 5 days is 2.09% compared to that of the samples of Examples 1 and 2 (hot water). Samples of 2 (existing moisture) were found to decrease by 3.25%.

That is, since the samples of Examples 1 and 2 according to the present invention have a higher water retention than the samples of Comparative Examples 1 and 2, it has been shown to have an effect of maintaining a moist texture for a long time.

Experimental Example 2

Samples prepared according to the Examples and Comparative Examples of the present invention were stored at room temperature for 1 day, cut into sizes that were easy to eat, and 30 housewives in their 20s and 40s were selected in consideration of health, reliability, and interest in experiments. In addition, the subjects were fully educated about the purpose of the experiment and the evaluation method.

The order of tasting was to eat one sample, write down the evaluation of the sample, and then rinse your mouth thoroughly with fresh water, and try and evaluate another sample after a few seconds.

The sensory test scores were five-point scales (five points-very good, four points-good, three points-just) for six factors including overall preference and flavor, flavor, taste, softness, chewability, and moistness for each example and comparative example. Yes, 2 points-dislikes, 1 points-very dislikes), and the average value of each item for the evaluation is shown in Table 2 below.

As shown in Table 2, when the results are summarized, Examples 1 and 2 according to the present invention are significantly different from Comparative Examples 1 and 2 in all items such as flavor, taste, softness, chewiness, moistness, and overall preference. Appeared to be.

That is, it can be seen that the samples of Examples 1 and 2 according to the present invention are much higher in preference and preferred than the samples of Comparative Examples 1 and 2, and thus have excellent merchandise.

On the other hand, the present invention is not limited by the above-described embodiment and the accompanying drawings, it can be changed to other embodiments equivalent to substitution and equivalent within the scope without departing from the technical spirit of the present invention is usually in the art. It will be evident to those who have knowledge of.

1 is a process chart showing a bread production method added with rice flour and barley flour according to an embodiment of the present invention,

2 is a graph comparing the moisture content of the bread produced according to an embodiment of the present invention and the bread produced by the conventional method,

Figure 3 is a graph comparing the degree of aging of the bread produced according to an embodiment of the present invention and the bread produced by a conventional method.

Claims (2)

A water / salt heating step of heating a mixture of 85 to 100 parts by weight of water and 1 to 2 parts by weight of salt to 100 ° C., and 78 to 82 parts by weight of flour and rice flour to 50 parts by weight of the mixture heated by the water / salt heating step. Low temperature aging to add 10-15 parts by weight and 10-15 parts by weight of barley flour to kneading the powder while kneading, and to aged the dough formed by the addition and the kneading step at low temperature for 14 to 16 hours. Tangjong aging process consisting of steps; A dough mixing step of mixing and kneading flour, dry yeast, white sugar, refined salt, whole milk powder, improver, processing butter, milk, whole egg and water in the dough formed by the boiling-water aging process; A division molding process of dividing and forming the dough formed by the dough mixing process into a predetermined size; A dough fermentation step of panning the dough divided by the split molding process in a bread pan, and then fermenting for 50 to 60 minutes under conditions of 36 ° C. to 38 ° C. and a humidity of 75% to 85%; How to add bread and rice flour containing bread. The method of claim 1, wherein the dough mixing step, 85 to 90 parts by weight of flour, 6 to 7 parts by weight of dry yeast, 5 to 6 parts by weight of white sugar, 5 to 6 parts by weight of refined salt, whole milk powder 7 to 9 parts by weight, 2 to 3 parts by weight of modifier, 6 to 7 parts by weight of processed butter, 20 to 25 parts by weight of milk, 10 to 15 parts by weight of whole egg and 18 to 20 parts by weight of water, Mixing, after performing high-speed mixing for 2 minutes, 6 to 7 parts by weight of the processing butter and the low-speed mixing for 4 minutes high-speed mixing for 1 minute to add rice flour and barley flour bread production method.

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