TW200920262A - Method of making bread - Google Patents

Abstract

This invention provides a method of making bread, comprising: an intermediate dough preparation step which kneads and mixes the dough comprising a prepared material having 0.1 to 20 weight percent of rice flour and salt relative to 100 weight percent of flour, and 80 to 120 weight percent of hot water, wherein the dough is free from nonfat skim powdered milk; a cooling preservation step which cools down the prepared intermediate dough such that the internal temperature thereof is between -5 to 10 degrees centigrade and preserves the prepared intermediate dough under the aforementioned condition for 24 to 72 hours; a temperature adjustment step which adjusts the temperature of the cooled intermediate dough to 13 to 30 degrees centigrade; and using the temperature-adjusted intermediate dough as a part of bread dough.

Description

200920262 Nineth, the invention is related to the invention. [Prior Art] As a side for making bread, a dough (soup), and then using it to make a hot water in a wheat flour, it is called a soup method or a method of "four" method. This method, . . :=Γ, you can get a flexible and unique taste of the product, just 趫..., all the flour of the group, the amount of flour used in the soup, the more the moon, the more flexible the mouth is unique to the soup. Some of the doughs containing flour have been known to be added. It is known that by adding rice flour to dough, it is possible to obtain bread with a unique flavor, viscosity, taste, etc. However, both methods are used at the same time. It is not easy to make bread. That is, in the case of adding bread to the dough containing flour when the bread is made by the soup method, the noodles in the flour (wheat gluten) occur due to hot water. Denaturation. Therefore, it is easy to cause the phenomenon that the bread collapses after baking, and 'when the rice flour is added to the dough, the rice dioxide inhibits the formation of gluten, and the oxidizing gas generated by the fermentation of the dough Can't be kept in the dough' so it is more likely to cause the phenomenon of caves that collapsed after baking. For the above reasons, 'To create a flexible 2191 that is unique to the soup. -9242-PF 5 200920262 It is not easy to use it as a whole taste of bread, and it has a flavor unique to rice flour and a homogeneous bread. [Invention] The object of the present invention is to provide a kind of 佴^^ A method of producing a bread that is unique in bread and has a flavor that is unique to the soup and has a unique flavor of rice. The method for achieving the above purpose is as follows. -: Method of manufacturing bread , including: intermediate dough material hot water mixing I kneading step, which is prepared in advance by adding 0.4 parts to 20 parts by weight of rice flour, π*, Α ^ ^ with respect to the flour_parts by weight and without adding skim milk powder In a good material, the phase contrast is relative to 100 parts by weight of the above flour, and is added with water 8G~12Q parts by weight for kneading; the cooling preservation step is to prepare the prepared intermediate dough for cooling, and the internal temperature is -5t 1 〇c 'and keep it for 4 to 72 hours in the state of the internal temperature field and the range of the water; the temperature is adjusted to the sound, and the 匕疋 is cooled in the cooling and saving step. The intermediate dough is prepared by using C~30 C; the temperature is adjusted by the temperature adjustment step. The middle dough is used as the bread dough - the bread making method according to the present invention, because the middle spleen is carried out The hot water of the mass material is combined with the kneading step, the cooling and storage step, and the temperature adjustment of the ▲ interditial dough as part of the bread dough, which is sufficient to produce a flexible taste with the unique characteristics of the soup. The bread with the flavor of rice flour is a homogeneous bread as a whole bread. 2191-9242-pf 6 200920262 [Embodiment] Hereinafter, a method for producing bread according to the present invention will be described. a dough material, a hot water mixing and kneading step, which is prepared by adding a taper weight of -20 parts by weight of rice flour and salt to a portion of the flour, and adding the skim milk powder without adding the skim milk powder. With respect to the above-mentioned flour_parts by weight, 80 to 120 parts by weight of hot water is put into the putter, and -n people are 4 _ _ 里 里 里 里 里 里 里 里 里 里 里 里 里 里 里 里 里 里 里 里 里 里The intermediate dough is cooled to have an internal temperature of 1 C and maintained at an internal temperature of the temperature range: , 4:72 hours; a temperature adjustment step, which is In the cooling and preservation step, the middle dough of the cold material is modulated by the magic 3t~3()t; the adjustment step is carried out by the temperature adjustment of the "degree" - part (4). The method of manufacturing the dough of the bread dough as the bread dough is characterized in that the good intermediate dough (in other words, the material is used to take advantage of this.) is used as the dough of the bread dough in the preparation of the intermediate dough. Use flour, rice flour, salt and heat in the water as flour and salt, and use well-known things. By using the flavor, taste, and mouth that are unique to the intermediate powder added with rice noodles, it is also possible to use the bread of the standard (four): 乞. It is preferred as rice flour. Compared with the rice noodles added with glutinous rice, the glutinous rice is the original one: the rice noodles added with glutinous rice can be more

2191-9242-PF 200920262 Manufacture of delicious bread with a better taste. In addition, as for the rice flour, it is possible to use any one of the stone type rice flour which grinds the raw rice into powder and the α type rice powder which grinds the rice and grinds it into powder, but since the point type rice flour can be well dispersed in the raw In the dough, a good taste is obtained, so it is better. Alternatively, both the α-type rice flour and the 10,000-type rice flour may be added together. As hot water, it is preferred to use hot water of 90 degrees or more. Then, first, an intermediate dough material hot water mixing kneading step is carried out, in which 100 parts by weight of the flour is added, 1 part by weight of the weight of the rice powder is added, and the bed is opened, the g ^ is opened, and no degreasing is added. In the pre-prepared material of the milk powder, 'please add the hot water to the above-mentioned surface, and mix and knead the parts by weight. In the present invention, in the hot water mixing kneading step of the intermediate dough material as the start of the preparation of the dough, no skim milk powder is added. For the purpose of changing the flavor, etc., skim milk powder is generally added during the process of making the bread. However, in the month of ^ ^ ^ ^ ^ in which hot water is added, it will not be added because the hot water will cause the skim milk powder to limit its forgotten fruit. Shang Yi m ^ month to fill the eight to change the cover W, because the addition of rice noodles, so the flavor has the effect of improving the death score. As the amount of the rice flour added, it is more preferable to add 0.1 parts by weight to 20 parts by weight of the flour, and to add 〇.2 to ίο parts by weight. Further, as a salt, θ is added. Adding ϊ 'with respect to 100 parts by weight of the flour, 〜15 parts by weight is preferably a good content, and 4 parts by weight is more preferably 5 to 12 parts by weight. The amount of chyme added is more than that added in the preparation of the dough, the dough, and the dough. The amount is much higher. In this way, by adding salt and adding sections, that is, adding intermediate dough material to hot water.

2191-9242-PF 200920262 The salt concentration in the mixed kneaded product can be colonized by the bacteria. In particular, it is possible to significantly suppress the π in the intermediate dough preparation process by making the π of the cultivating dough and the high salt knives as described above without adding skim milk powder. Propagation of the bacteria. As a salt addition amount, the total amount of the salt added in the final dough to be prepared may also be added to the intermediate dough material. In the hot dough mixing and kneading step of the ten dough materials, After the flour, the rice flour and the salt are mixed, the hot water is mixed and kneaded to prepare the intermediate dough, and the amount of the hot water added is 80 to 120 2 parts by weight relative to 100 parts by weight of the flour. Preferably, the portion is preferably 9 parts by weight to _ parts by weight. The term "hot water" refers to water having a temperature of more than or equal to the order. Preferably, the amount is not more than (4) or more, and if it is above 85 °C, it is used as a soup. The effect can be effectively exerted; if it is below the order, the dough will not cause unpredictable thermal changes. In addition, when the intermediate dough is prepared, the dough temperature is preferably 55t~8〇:c. Said dough temperature, Refers to the internal temperature of the dough usually refers to a dough centers of interest ^ ,, 0 # A in FIG. " Awkward blood. As the dough temperature (kneading dough temperature), 5rc to 7 (rc is preferred. Then, a cooling and storage step is performed, that is, the intermediate dough prepared as described above is cooled and stored. In the cold portion storage step, 'the prepared intermediate dough is cooled to have an internal temperature of _5t~1 (rc, and it is stored for 24 to 72 hours while the internal temperature is in the temperature range. This cooling The preservation step is carried out by keeping the intermediate dough in the cold storage room (TC)

2191-9242-PF 9 200920262 Oh. Yu Yu, like this, by cooling the intermediate dough to have an internal temperature of -5t to 1 (TC, and storing it for 24 to 72 hours while the internal temperature is in this temperature range, so that even the intermediate dough (soup The amount of the plant is relatively small, and a good taste can be obtained. Then, by cooling and storing in the above state for 24 hours or more, a good mouth after baking can be obtained, and in addition, the cold portion can be preserved in the above state. When the time is less than 72, the dehydration phenomenon in the dough does not occur. As the cooling storage time '卩15 hours to hours is the appropriate temperature, the temperature adjustment step is performed, that is, the cooling is preserved. The dough is prepared to 丨3 to 3〇〇c., C 坆 is the so-called temperature recovery step. In this way, by smashing the middle dough, the dish is set to the original temperature: 'not only makes it and other raw The kneading property of the surface material is good, and the temperature is adjusted to a good taste. The step of the door is adjusted to a cooling rate of 15 ° c to 2 〇 t. The intermediate dough C is better. The temperature of the temperature is adjusted to a certain extent, and the refrigerant in the kneading step in the second step is phoenix--the use of the mixed substance 4 in the back channel is used. The amount can be reduced. The temperature adjustment step, after the cooling is saved in the middle + six storage tanks, it is better to save some tips in the dough at ~30t. The phase of the 臧 phase, the muscle is outside the temperature modulation step It can also be stored in the freezer in the cooling and storage step to be placed by placing it under normal temperature. s raw dough is taken out 'in then' in the present invention and used in the middle dough (soup

2191-9242-PF 200920262 species) Bread is made as part of bread dough. Further, the type of the surface to be manufactured ^ may be various. Further, the method for producing bread of the present invention can be effectively and effectively exerted by being applied to edible bread, bread rolls, and confectionery bread. As a method of producing the bread, as long as the intermediate dough prepared as described above is used as a part of the bread dough, any method can be used, and the body can be used as a so-called direct method. (Direct method) is called the method of the so-called middle method. Thus, in the manufacture of the bread temple, by adding the intermediate dough prepared as described above in %, the balance of the flour required for the overall dough, water, yeast, sugar, butter or margarine, salt and the like, and Prepare the other dough, mix and knead them together to prepare the dough, and then, according to the usual method, the bread is produced by fermentation and baking. In addition, when the method for producing the bread of the present invention is applied to the direct kneading method (directly), it is preferred to use it as a flour in 100 parts by weight of the flour required to form the total amount of the dough. The amount becomes 10 to 60 parts by weight in such a manner as to use the above intermediate dough. It is particularly desirable to use the above intermediate dough in such a manner that the amount of the flour is 20 to 50 parts by weight in 100 parts by weight of the flour required to form the total amount of the dough. In the case of k, the dough preparation step (main kneading step), the fermentation step, and the baking step described below were carried out. That is, in the dough preparation (four) (main kneading step), the above intermediate dough is used as an amount of flour of 10 to 60 parts by weight in 100 parts by weight of the flour required to form the total amount of dough.

2191-9242-PF 11 200920262 and as the amount of flour is 40~90 heavy mother, butter or margarine, water and sugar, yeast to ferment the prepared dough; in baking; ^ pinch; in the fermentation step, Bake. In the first step, the fermented noodle fermentation step is carried out in the usual manner. Usually, the fermentation step allows the final dough to stand (floor), cut it, round it, and then, after allowing it to stand (stool), it is baked in the most common way. Ding, and, fermentation (chess furnace). Then, when the method for producing the bread of the present invention is applied to a method for producing a seed according to the method, it is preferable to use two or more parts of the total amount of dough to be formed. We use the above intermediate dough as the way of the sputum. Then, in this case, the dough preparation step, the fermentation step, and the baking step m are carried out in the step of preparing the flour, the yeast, and the water into the milk: yeast:: leaven; The step is to put the total amount of dough in the formation: the above intermediate dough.... The weight of the above fermented seed weight r stone) sugar, butter or margarine, water mixed with raw noodles::::: noodles in the baking step, ^

In this method, a fermentation seed is prepared. Fermentation seeds ==: Yeast and water are mixed and kneaded, and ordered according to the usual = leaven. Then, the intermediate dough (the soup), the fermentation 2191*9242-PF 12 200920262, the flour, the sugar, the * to carry out the final dough 2:: margarine, water mixed kneading, dough fermentation . Usually, ... then 'after the final method, the final method of cutting, y 疋 let the raw dough rest (floor) final fermentation (oven).钬^^ After standing still (stool), it is most preferably in the present invention, and is baked according to the method of hanging. After the water is mixed and kneaded, the material with the rice flour is added to the heat.

It is enough to give the prepared v', the soup, and the dough, so that the bread can be made in a unique state. In addition, the prepared, the unfinished taste, and the good roasting version of the face sentence, 1 士 & β, in a certain period of time, can be accompanied by the sound of the cup of the same elastic [Embodiment] Maintain a good hydration state. The embodiments of the present invention will now be described. (Example 1) This example is a method in which the method for producing bread of the present invention is applied to a direct method (direct kneading method). The rice flour added to the middle dough is made of glutinous rice noodles with glutinous rice as a raw material. The bread is produced by performing the intermediate dough material hot water mixing kneading step, cooling storage step, temperature adjustment step, main kneading step, fermentation step, and baking step as follows. (Intermediate dough material hot water mixing kneading step) The ingredients and mixing of the intermediate dough are carried out as follows according to the usual method. Further, in the mixing, the low speed means 90 rpm, the medium speed means ΙδΟΓΡ10, and the high speed means 270 pm. The same is true in the following embodiments. Raw dough ingredients

2191-9242-PF 200920262 Flour 2000g (20 parts by weight relative to flour loo for dough formation) 200g rice salt (0-1% relative to flour for dough formation, relative to intermediate dough flour 1 〇〇 Parts by weight 〇 5 parts by weight) After mixing the above materials, add hot water (95. (:) 20 〇〇 g, knead for 3 minutes with low speed mixing, then knead for 2 minutes with medium speed mixing, The intermediate dough (the soup) is prepared. The internal temperature of the prepared soup (the temperature at the time of kneading) is 65 ° C. (Cooling and storage step) Next, the obtained intermediate dough (the soup) ), placed in the refrigerated phase of _rc's cold portion for 35 hours. Moreover, after standing in the freezer, after about 4 hours, the internal temperature of the intermediate dough was confirmed to be $201: or less. In addition, '40 hours After cooling and storage (four), the internal temperature of the dough is large and the middle dough is in

5 ° C is about 8 ° C. Therefore, it is cooled and stored in a temperature range of ~15 °C for about 32 hours (temperature adjustment step). The cooled and preserved intermediate dough temperature chamber is allowed to stand, and the two doughs are preserved by heating. The internal temperature is 2 (rc. (main kneading step). The group (soup) is placed in an hour adjusted to 25 ° C. The removal from the temperature tank is carried out as described above and the final preparation is as follows. Raw dough dough with adjusted dough temperature. And flour 8 〇〇〇g

2191-9242-PF 14 200920262 Sugar 5 0 0 g Yeast 300g Margarine 5 Ο 0 g Intermediate dough (soup) The total amount of intermediate dough mentioned above (the amount of flour 2000g, the amount of rice flour 2〇〇g) The above materials other than margarine were kneaded at a low speed for 4 minutes, kneaded at a medium speed for 8 minutes, and then the margarine was all put in, and then kneaded at a low speed for 3 minutes, and kneaded for 5 minutes at a medium speed. All the dough of ¢4 (final dough) was prepared. The internal temperature of the dough (final dough) of the whole weight (the temperature at the time of kneading) was 27 °C. (Fermentation and roasting step) Next, the edible bread is obtained by fermenting and baking the dough (the final dough) of the above-mentioned total weight by a usual method. The standing (floor) time (the wake of the final dough) was carried out for 60 minutes. After the most dough is cut into a plurality of pieces, the standing (stool) time (when the cut dough is awake) is carried out for 15 minutes. Thereafter, the cut dough was placed in an oven (fermenter) for fermentation for 6 minutes. Then, put each cut dough into a bread forming mold, cover it, and then into the baking oven, at 2〇〇t/2〇〇t (fire temperature/under fire temperature, Baked under 45 minutes) to make angled bread. (4) Again (Example 2) In addition to the addition of rice flour in the middle dough material hot water mixing kneading step 2191-9242-PF 15 200920262 Gary 〇 疋 is 50g (relative to the flour for the formation of dough is 〇 relative to the middle An angled bread was prepared in the same manner as in Example 1 except that 100 parts by weight of the dough flour was used in an amount of 25 parts by weight. (Example 3) In the intermediate dough material hot water mixing kneading step, the addition amount of the powder was set to A 100 g (1% relative to the flour for dough formation, relative & middle & dough flour (10) weight An edible bread was prepared in the same manner as in Example 1 except that the amount was 5 parts by weight. (Example 4) In the intermediate dough material hot water mixing kneading step, the addition amount of the rice flour was set to 400 g (4% with respect to the flour for dough formation and 100 parts by weight with respect to the intermediate dough flour) The same was carried out in the same manner as in Example 1 except that the weight of the crucible was changed to obtain an angled bread. (Example 5) In the intermediate dough material hot water mixing kneading step, the addition amount of the rice flour was set to 5 g (5% relative to the dough for dough formation, and 100 parts by weight relative to the intermediate dough flour). An angled bread was prepared in the same manner as in Example 1 except that it was 0.25 parts by weight. (Comparative Example 1) The preparation was carried out in the same manner as in Example 1 except that the obtained noodle-shaped edible noodle was prepared without adding the prepared dough material hot water mixing kneading step rice flour. (Comparative Example 2) An edible bread was prepared in the same manner as in Example 1 except that the temperature adjustment step of 2191-9242-PF 16 200920262 was not carried out in the intermediate dough material hot water mixing kneading step. Further, in Comparative Example 2, good main kneading was not performed. (Example 6) As the intermediate dough material, the rice flour in the kneading step of the hot water mixing was set to 5 除了 in addition to the rice no. 3 type rice using glutinous rice (relative to the flour for dough formation) _5%, and the same was carried out in the same manner as in Example i except that 100 parts by weight of the intermediate dough flour was 2.5 parts by weight to prepare an angled bread. (Example 7) As the intermediate dough material, the rice flour in the kneading step was mixed with hot water, and the amount of the α-type rice flour using glutinous rice was set to 5 〇g (relative = 0.5 for flour for dough formation) The angle-type bread was prepared in the same manner as in Example i except that the amount of the intermediate dough flour was 2.5 parts by weight. (Example 8) This example is an example in which the method for producing bread of the present invention is applied to the middle method. The rice flour added to the intermediate dough uses stone rice flour with glutinous rice as a raw material. The bread is prepared by performing an intermediate dough material hot water mixing kneading step, a cooling storage step, a temperature adjustment step, a fermentation seeding, a step, a main kneading step, a fermentation step, and a baking step as follows. 1艮 (intermediate dough material hot water mixing kneading step)

2191-9242-PF 200920262 The ingredients and mixing of the intermediate dough are as follows according to the usual method. - In addition, 'in the mixing', the low speed means 9 〇r pm, the medium speed means 18 〇r pu, and the idle speed means 27 rpm. In the following examples, the same amount of the β dough ingredient flour was 2 〇〇〇g (20 parts by weight relative to the flour for dough formation), 200 g of salt.

Rice flour 1〇g (relative to flour for dough formation is 〇. 1%, relative to intermediate dough flour 100 parts by weight 〇 5 parts by weight) After mixing the above materials, add hot water (95. (:) 2000g Mix 揉 & at low speed for 3 minutes, then mix and knead for 2 minutes at medium speed, and adjust the internal temperature of 8K. The internal temperature of the prepared soup (the temperature at the time of kneading) is 651: (Cooling and saving step) * 2 Down, the intermediate dough (soup) obtained is placed in the chilled phase of _lt: and stored in cold storage for 35 hours. And after standing in the refrigerator, After about 4 hours, it was confirmed that the internal temperature of the intermediate dough was 3. The internal temperature of the intermediate dough after the other 40 minutes of cold storage was about ° C. This was about 32 hours, and the middle dough was It is stored in the temperature range of 3 C to 〇C. (Temperature adjustment step) Put the cooled intermediate dough (soup) into a temperature of about 30. Warmed for 2 hours, the internal temperature of the intermediate dough was 2rc Removed from the temperature inside Tibet

2191-9242-PF 18 厶 (Step of preparation in fermentation) In this fermentation, the V is adjusted, and the kneading step is carried out simultaneously. ^ Intermediate dough material hot water mixed flour 7〇〇0g Yeast 30〇g water 350〇g Mix the above materials and knead for 2 minutes. Kneading is low: Mixing (4) 2 minutes' The dough is mixed with medium speed and put into the modulation to = two degrees. Then, the fermentation was prepared by fermenting hydrazine for 4 hours. ... 内 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉 揉The final dough is prepared. Flour, 100g, granulated sugar, 300g, margarine, 500g, water, 100g, intermediate dough, all of the intermediate dough (the amount of flour is 2000g, the amount of rice flour is 200g), and all of the above-mentioned fermented seeds (the amount of flour 7000g) will be the same as the above-mentioned margarine. The materials were mixed and kneaded for 2 minutes at low speed. After kneading for 4 minutes with medium speed mixing, the margarine was put in, kneaded for 2 minutes at low speed, and kneaded for 5 minutes at medium speed, thus preparing the whole weight. Raw dough (final dough). The total weight of the prepared 2191-9242-PF 19 200920262 amount of dough (final dough) of 27t. The degree of h (the temperature at the time of kneading) is (fermentation and baking step). Then, the dough (the final dough) of the above-mentioned all-recommended party H is fermented and baked by a usual method. Made bread. The standing (floor) time (when the final dough is awakened) is 60 minutes and 4 minutes. After that, after cutting the final dough into several pieces, the standing (stool) time (the road of the cut dough) is carried out for 15 minutes. After that, the cut dough is placed in a baking pot (fermented, fermented, fermented) for 6 minutes. Then, each will be

A cut noodle |f| | λ A inside the food bread forming mold, after the lid is closed, 'put into the baking oven, pass in 2001/20 (^ (fire temperature / under fire temperature, 45 minutes) Under the conditions of baking, an angled bread was prepared. (Example 9) In the intermediate dough material hot water mixing kneading step, the addition amount of the rice flour was set to 50 g (relative to the flour for dough formation) In the same manner as in Example 8, except that 100 parts by weight of the intermediate dough flour was 2.5 parts by weight, the horn shaped bread was prepared. (Example 10) Mixing of hot water in the intermediate dough material In the kneading step, the addition amount of the rice flour was set to 10 g (1% with respect to the flour for dough formation and 5 parts by weight with respect to 100 parts by weight of the intermediate dough flour), and Example 8 In the same manner, an angled bread was prepared. (Example 11) In the intermediate dough material hot water mixing kneading step, except for the rice flour addition 2191-9242-PF 20 200920262 - 400 g (relative to dough formation) The flour used is 4%, relative to the intermediate dough flour (10) parts by weight is 2 In the same manner as in Example 8, except that the weight portion was prepared, the obtained angled bread was produced. (Example 12) θ: In the step of mixing the kneading material in the hot water, the addition of the rice flour was determined as 5 g (manufactured in the same manner as in Example 8 except that the flour for dough formation was 〇. 5%, and 5% by weight based on 100 parts by weight of the intermediate dough flour) Bread. 1 (Example 13) As the intermediate dough material, the rice flour in the kneading step was set to 5 Gg in addition to the glutinous rice noodles using glutinous rice (relative to the flour for dough formation). In the same manner as in Example 8, except that 5% and 2.5 parts by weight based on 100 parts by weight of the intermediate dough flour, the obtained angled bread was produced. (Example 14) (mixed with hot water as an intermediate dough material) The rice flour in the kneading step is set to 5 Qg in addition to the α-type rice flour using the sugar rice (5% relative to the dough for dough formation), and 5% by weight relative to the intermediate dough flour (10). 2. 5 parts by weight), others Example 8 was carried out in the same manner to obtain an angled bread (Comparative Example 3). In the intermediate dough material hot water mixing and kneading step, the same manner as in Example 8 was carried out except that no rice flour was added, and an angle type was obtained. 2191-9242-PF 21 200920262 (Comparative Example 4) In the middle dough material hot water mixing kneading step, except that the temperature adjustment step was not carried out, the same manner as in Example 8 was carried out to obtain an angular food. In the comparative example 4, the main kneading was not performed. [Quality evaluation test] The quality and preference of the angled breads obtained in Examples 1 to 14 and Comparative Examples 1 to 4 were examined. test. The test items are: the film stretch of the inner phase of the bread, the crumb hardness of the bread, the taste, the taste, and the taste. The test results are shown in Tables 1 to 4. Regarding the inner phase of the bread, the state of the film extension was confirmed by visual inspection. The aponeurosis stretch means that the stretched dough is inflated by carbon dioxide gas or alcohol contained in the inside of the dough during the initial stage of baking, and has a longitudinal eye-like appearance in the inner phase of the bread. "Film stretch, good condition, means that a good longitudinal eye shape is obtained on the inner phase, and the quality of the bread can be highly evaluated. On the contrary, the "film stretch" is not good, which means The inner phase does not have a good longitudinal eye shape, and the quality of the bread can not be highly evaluated. Regarding the hardness of the bread slice of the bread, the bread slice is made by the shell of the plunger with a diameter of 2 〇. (Internal phase) hardness measurement. The hardness of the bread slice was measured at the time of storage to 20 c, and was measured on the summer, the second day, and the third day after the bread was manufactured.

2191-9242-PF 200920262 The indicator of the so-called aging phenomenon of bread. Since the hardness of the bread piece is smaller, the softer and softer (four) is obtained, so that the edible noodle can be highly evaluated. The three elements of the hobby index, that is, the quality of the martyrdom, the quality of the scent, the quality of the taste, by the skilled judges 2 ,, eight > A 1U is divided into full knives evaluation ' The average value of the data of these 20 persons is shown in the table. The higher the scores of these, the better the preference for eating bread. r # η IZHHZ: Example 1 Example 2 Example 3 The amount of rice flour relative to the total amount of flour is 0.1% 0.5% 1.0% 4.0% Example 3! 0. 05% Relative to the middle Dough flour amount of rice flour amount white. 66 Yunshi _ 5 parts by weight * 2. 5 parts by weight 5 parts by weight by weight 0.25 parts by weight of bread loaf _ hardness [g] _ 1st day film stretch good film stretch Good film thickness thick film thickness good 193 195 201 210 194 Day Z Day 3 ~ 290 295 Γ-301 312 293 330 329 336 338 342 Appetite evaluation tastes good----- ·-, 8.2 8.3 7.9 7.5 7.9 Loan 8.3 8.4 7.9 7.6 7.8 —------ Good or bad taste —, — __8.5 8.5 8.1 7.8 8.1 Face ^ϊ.-- Edible bread slices Learn 1 day hardness [g] Hobbies Evaluation of Example 6 Example 7 Comparative Example 1 Comparative Example 2 0.5% 0.5% 0% 0.1% 》2. 5 parts by weight 2. 5 parts by weight 0 0.5 parts by weight of film stretched good film stretch good film stretch good film thickness 196 198 191 212 294 298 291 305 335 334 330 343 8.3 8.2 7.5 6.8 8.4 8.1 7.8 6. 6 8.8 8.1 7.8 6.2

Rice flour

2191-9242-PF 23 200920262 - - Example 8 Example 9 Example 10 Example 11 Example 12 The amount of powder relative to the total amount of flour 0.1% 0.5% 1.0% 4.0% 0.05% Relative to Shen Jiansheng 5 parts by weight of 2 parts by weight of 5 parts by weight of 2 parts by weight of 0.25 parts by weight of ruthenium phase film, good film stretch, good film thickness, thick film thickness, good food bread slice _5^[g Day 1 206 208 212 223 206 Day 2 293 295 300 315 295 Day 3 315 320 330 333 321 Evaluation of tastes Good or bad 8.3 8.5 7.9 7.3 7.8 Good or bad 8.5 8.5 7.9 7.5 7.6 Good taste 8.7 8.7 8.1 7.8 8.2 [Table 4]

Bread inner phase edible bread slice hardness [g] Day 1 stretch good film stretch 205 film stretch good film thickness 208 225 Day 2 day 3 m Li 296 297 320 322 Appetite evaluation taste good bad smell good taste Good or bad 8.6 8.3 321 341 8.8 7.5 6.8 8.3

7.6JJ

6.5JJ As shown in Tables 1 to 3, for any of the embodiments 丨8, the temperature adjustment step is performed by adding a turn in the dough and the intermediate dough ring modulation, thereby improving the entire The quality of the bread. For hobbies, the scores of Jia are almost all 8 8 points or more. In comparison with Comparative Example 2 of Comparative Example 1 in which no rice flour was added, Comparative Example 3, and Comparative Example 3 in which the temperature adjustment step was not performed, the evaluation score of the preference was 8. 0 or less. 2191-9242-pf 200920262 [Simple description of the diagram] No 0 [Description of main component symbols] No 0 2191-9242-PF 25

Claims (1)

200920262 X. Patent application scope: 1. A method for manufacturing bread, comprising: intermediate dough material hot water mixing kneading step, adding 0:1 parts by weight to 20 weights relative to 100 parts by weight of flour a portion of the rice flour, and the salt, and the material prepared in advance without adding the skim milk powder, is mixed and kneaded with respect to 1 part by weight of the above-mentioned flour, and added to the hot water 8 to 12 parts by weight; 'σ cooling preservation step , it is to cool the prepared intermediate dough 'to make its internal temperature UC, and save it in the state of the internal temperature for the range of 24 to 72 hours; the temperature adjustment step, it is put in the cooling The intermediate dough cooled in the preservation step is adjusted to 13 ° c to 3 (rc; and the intermediate dough which has been temperature-adjusted by the temperature adjustment step is used as a part of the bread dough. 2. The method for producing a bread according to the item 1, wherein in the intermediate dough material hot water mixing kneading step, 4 weights are added to 100 parts by weight of the flour The method for producing a bread according to the above aspect of the invention, wherein the method for producing the bread is a method for producing a bread using a direct sputum method, in forming a total amount of dough. The above-mentioned intermediate dough is used in the method of manufacturing the bread as described in claim 1, wherein the above-mentioned bread is manufactured, and the above-mentioned intermediate dough is used in an amount of 10 to 60 parts by weight. Method The following steps are carried out: 2191-9242-PF 26 200920262 3 dough dough preparation step, the above intermediate amount of the flour (10) by weight of the flour (10) parts by weight of the total amount of dough formed The dough and the amount of the flour are 40 to 9. parts by weight of the flour, and the kneading of the sugar, the yeast, the η oil or the margarine, and the water; the fermentation step, the fermentation of the prepared dough; and the baking step, The fermented dough is baked. 5. The method for producing a bread according to the scope of the patent application, wherein the bread is manufactured by a medium method. In the method of producing the package, the above intermediate dough is used in the form of 1 to 30 parts by weight of the flour as the amount of the flour to be used in the total amount of the dough. The method for producing a bread according to the above aspect, wherein the method for producing the bread comprises the steps of: kneading flour, yeast, and water, and then fermenting the fermentation step; and preparing the dough to form a dough. 5 to 20 parts by weight of flour and 1 to 3 parts by weight of the above-mentioned flour: 1 part by weight of the flour, and 1 to 3 parts by weight of the above-mentioned dough, and 40 to 80 parts by weight of the above-mentioned fermentation medium, and Mixing kneading with sugar, butter or margarine, water; fermenting step to ferment the prepared dough; and baking step to bake the fermented dough. 7. The method for producing a bread according to the above aspect of the invention, wherein the intermediate dough is kneaded at a temperature of 55. c. The method for producing a bread according to claim 1, wherein the temperature adjustment step is to prepare the intermediate dough cooled in the cooling and storing step by 2191-9242-PF 27 200920262 to 15 ° C. The method for producing a bread according to the first aspect of the invention, wherein the rice flour is a yS-type rice flour. The method for producing a bread according to the first aspect of the invention, wherein the bread is a bread or a bread roll. The rice flour is a rice flour of glutinous rice; the bread is a bread or a bread roll, and the method for producing the bread according to the first aspect of the invention, wherein the intermediate dough material is mixed with a hot water kneading step _, 4 parts by weight to 15 parts by weight of the above-mentioned foods are added to 100 parts by weight of the above-mentioned rice noodles; the rice flour of the above-mentioned rice noodles, the bread is a bread or bread roll. The method for producing the bread according to Item 1, wherein the above-mentioned intermediate dough material is mixed with hot water and kneaded 100 parts by weight of the flour, and 4, 邳 is added to 4 parts by weight to 15 parts by weight. Rice flour is the rice bran of glutinous rice, +, Λ ^ J above the salt, the manufacturing method of the following steps: Heart 'the above-mentioned bread fermentation in the modulation step _ _ +, its fermentation; ' '(4) powder, material, water mixed 揉After kneading, the dough is prepared in a step of smashing the flour of the flour which is 5 to 20 weights in the dough, and the dough is 10% and the dough is 40~80. The above-mentioned butter or margarine, water type 'and sugar and water are mixed and kneaded; 2191-9242-PF 28 200920262 fermentation step to ferment the prepared dough; and baking step to bake the fermented dough 2191-9242-PF 29 200920262 VII. Designated representative map: (1) The representative representative of the case is: No. (2) The symbol of the representative figure is simple: No. 8. If there is a chemical formula in this case, please reveal the most Chemical formula showing the characteristics of the invention: None. 2191-9242-PF 4 200920262 Invention patent sharpening day 4 charge (this manual format, order and bold type, please do not change any more] ※Please do not fill in the number of the mark ※Application number :β ※Application date: 赃<:Classification: Additives••(10) I. Name of invention: (Chinese/English) How to make bread 2, Applicant: (1 in total) Name: (Chinese/English) SHIKISHIMA BAKING COMPANY, LTD. Representative: (Chinese/English) Morita Kazuo Residence or Office Address: (Chinese/English) 55-3, Hakone, Eastern District, Nagoya, Aichi Prefecture Nationality: ( Chinese/English) 曰本/JAPAN III. Inventor: (1 in total) Name: (Chinese/English) Kato Boss Nationality: (Chinese/English) Japan/JAPAN 2191-9242-PF 1