WO2009104374A1 - Process for producing bakery product - Google Patents

Process for producing bakery product Download PDF

Info

Publication number
WO2009104374A1
WO2009104374A1 PCT/JP2009/000589 JP2009000589W WO2009104374A1 WO 2009104374 A1 WO2009104374 A1 WO 2009104374A1 JP 2009000589 W JP2009000589 W JP 2009000589W WO 2009104374 A1 WO2009104374 A1 WO 2009104374A1
Authority
WO
WIPO (PCT)
Prior art keywords
bakery
flour
dough
freeze
basic dough
Prior art date
Application number
PCT/JP2009/000589
Other languages
French (fr)
Inventor
Shuichi Murata
Norihiro Kanaya
Yasuhiro Nishimura
Daichi Komiyama
Original Assignee
Okumoto Seifun Kabushikikaisha
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Okumoto Seifun Kabushikikaisha filed Critical Okumoto Seifun Kabushikikaisha
Priority to CN2009801013025A priority Critical patent/CN101896071A/en
Publication of WO2009104374A1 publication Critical patent/WO2009104374A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/008—Freeze-drying

Definitions

  • the present invention relates to a process for producing bakery products.
  • said cold storage method is complicated, because it requires equipment for cold-storing basic doughs during the distribution process, and also a thawing step before use.
  • said method comprising the addition of emulsifiers, it is difficult to store basic doughs during a long period of time.
  • freeze-dried food products block-shaped freeze-dried food products are known, for example (see Patent Citation 4).
  • a method for freeze-drying meats and vegetables is also known for producing freeze-dried food products (see Patent Citation 5).
  • An object of the present invention is to provide a process for producing bakery products, using a powdery basic dough which is staling- and spoilage-stable and can be stored for long time, and also provide such a powdery basic dough and a process for preparing the same thorough a powderization step, as well as powdery products, such as premixes, which could have never been provided by conventional basic doughs.
  • the inventors applied extensive research in order to achieve the above objects and, as a result, found that the staling and spoilage can be considerably prevented by freeze-drying basic doughs. Then, they continued the researches based on said finding and have finally arrived at the present invention.
  • the present invention relates to: (i) A process for producing bakery products, which comprises (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying said basic dough; and (3) a step of preparing a bakery dough by mixing and kneading said freeze-dried basic dough, water, and one or more other bakery ingredients; (ii) The process according to (i), wherein the grain flour is wheat flour; (iii) The process according to (i), wherein the grain flour is at least one grain flour selected from the group consisting of barley flour, rye flour, buckwheat flour, corn flour, rice flour, millet flour, barnyard millet flour, adlay flour, and soy flour, or is a mixture of at least one from these flours with wheat flour; (iv) The process according to any one of (i) to (iii), wherein the other bakery ingredient is
  • step (1) for preparing a basic dough the basic dough temperature is 50 to 98 degrees Celsius when the mixing/kneading is finished
  • step (3) for preparing a dough further comprises a dough fermentation step and a heat treatment step
  • step (3) for preparing a dough further comprises a dough fermentation step and a heat treatment step
  • step (3) for preparing a dough further comprises a dough fermentation step and a heat treatment step
  • step (3) for preparing a dough further comprises a dough fermentation step and a heat treatment step
  • step (3) for preparing a dough further comprises a dough fermentation step and a heat treatment step
  • step (3) for preparing a dough further comprises a dough fermentation step and a heat treatment step
  • xi) A process for preparing a freeze-dried basic dough, which comprises freeze-drying a basic dough obtained by mixing and kneading one or more grain flours and water
  • stepii The process for preparing a freeze-dried basic dough according to (xi), wherein the basic dough temperature is 50 to 98
  • the staling of basic doughs can be prevented even when the basic doughs are subjected to a long-term storage and, therefore, bakery products of good quality can be produced from such long-term stored basic doughs.
  • the process for producing bakery products comprises a step for preparing a basic dough by mixing and kneading a mixture which contains one or more grain flours and water; a step of preparing a freeze-dried basic dough by freeze-drying said basic dough; and a step of preparing a bakery dough by mixing and kneading said freeze-dried basic dough, water, and one or more other bakery ingredients.
  • the process according to the present invention may further comprise a step of fermenting the bakery dough obtained after the aforementioned steps by fermenting the bakery dough, followed by division into portions, rounding, benching, degassing or shaping, and then proofing; and a step of subjecting the fermented dough to a heat treatment by baking, steaming or frying the dough.
  • a step of fermenting the bakery dough obtained after the aforementioned steps by fermenting the bakery dough, followed by division into portions, rounding, benching, degassing or shaping, and then proofing and a step of subjecting the fermented dough to a heat treatment by baking, steaming or frying the dough.
  • step (1) for preparing a basic dough one or more grain flours and water are mixed and kneaded together.
  • the basic dough thus formed preferably has a temperature of approximately 50 degrees Celsius to 98 degrees Celsius when the mixing/kneading is finished.
  • the water may be either hot water or room temperature water. When using room temperature water, it is preferable that one or more grain flours and room temperature water are so mixed and kneaded together under heating that the basic dough temperature is approximately 50 degrees Celsius to 98 degrees Celsius when the mixing/kneading is finished.
  • one or more grain flours and room temperature water may be first heated in a microwave oven, and subsequently mixed and kneaded so that the kneaded basic dough finally reaches approximately 50 degrees Celsius to 98 degrees Celsius when the mixing/kneading is finished.
  • one or more other bakery ingredients can be added during this step.
  • the weight ratio between the grain flour(s) and water used in step (1) is generally 1 : about 0.2 to about 3.0, and preferably 1 : about 0.3 to about 2.5.
  • the weight ratio between the grain flour(s) and the other bakery ingredient(s) is generally 1 : about 0.001 to 10, and preferably 1 : about 0.01 to about 2.0.
  • the grain flour used according to the present invention is not limited to a particular one, and may be any grain flour provided that it can be used as a material for bakery products.
  • grain flours include wheat flour (for example, bread flour, cake flour, semi-hard flour, all-purpose flour), barley flour, rye flour, buckwheat flour, corn flour, rice flour, millet flour, barnyard millet flour, adlay flour, and soy flour.
  • wheat flour is preferred, and bread flour is more preferable.
  • the grain flour can be used alone or as a mixture of two or more grain flours.
  • such a mixture is, for example, a mixture of at least two grain flours selected from the group consisting of barley flour, rye flour, buckwheat flour, corn flour, rice flour, millet flour, barnyard millet flour, adlay flour, and soy flour, or, particularly preferably, is a mixture of wheat flour and at least one grain flour from said group.
  • Examples of other bakery ingredients optionally used during step (1) include yeasts, yeast foods, fats and oils (shortening, lard, margarine, butter, liquid oils, powdered oils, or the like), starches (cornstarch, high-amylose cornstarch, wheat starch, potato starch, tapioca starch, green gram starch, sago starch, rice starch, pea starch, or modified starches thereof), sugars (monosaccharides, oligosaccharides, polysaccharides), dairy products (milks, dry milks, creams, cheeses, or the like), egg products, salts (common salt or the like), seasonings (amino acids, nucleic acids, or the like), leavening agents (baking soda, ammonium carbonate, baking powder, or the like), emulsifiers (lecithin, sugar esters, glycerin fatty acid esters, or the like), enzymes, preservatives, proteins, amino acids (glycine,
  • the basic dough prepared after the aforementioned step is then freeze-dried to obtain a freeze-dried basic dough.
  • the freeze-drying method is not limited to a particular one, and any known method can be used. For example, it can be carried out by quick-freezing the basic dough, and then freeze-drying the frozen basic dough in vacuum. The freeze-dried basic dough thus obtained may be then ground to obtain a powdery product, if necessary. In this manner, the staling and spoilage of the starch contained in the freeze-dried basic dough can be prevented over a long time even at room temperature.
  • the freeze-dried basic dough obtained from said step can be stored over a long time.
  • the freeze-dried basic dough can be stored at room temperature, but it is also possible to cold-store it at a temperature of approximately -7 degrees Celsius to +10 degrees Celsius where the basic dough is not frozen, or to freeze-store it in a temperature range below -7 degrees Celsius, either.
  • step (3) of preparing a dough the freeze-dried basic dough, water, and one or more other bakery ingredients are mixed and kneaded together to obtain a bakery dough.
  • the bakery dough can be prepared by introducing the freeze-dried basic dough, water, and one or more other bakery ingredients in a mixer at the same time, and mixing and kneading these components in this mixer together.
  • the weight ratio between the freeze-dried basic dough and water used in step (3) is generally 1 : about 0.5 to about 50, and preferably 1 : about 1 to about 10.
  • the types of other bakery ingredients and the ratio thereof relative to the grain flour are not particularly limited, and can be conventional ones as used in ordinary production methods of bakery products.
  • grain flours be added during this mixing and kneading step.
  • the amount of the grain flours added is preferably approximately 50 to 10000 parts by weight and more preferably approximately 100 to 1000 parts by weight per 100 parts by weight of the grain flour used in step (1) for preparing the basic dough.
  • the bakery dough can also be prepared by first mixing and kneading the materials other than the freeze-dried basic dough (i.e., water, grain flours, other bakery ingredients, and others) to obtain a pre-dough and then mixing and kneading the freeze-dried basic dough and said pre-dough to prepare the bakery dough.
  • the materials other than the freeze-dried basic dough i.e., water, grain flours, other bakery ingredients, and others
  • it is desirable that oils and fats as other bakery ingredient are added, not during the preparation of said pre-dough, but after wheat gluten has completely bound together during the mixing and kneading of said pre-dough and the freeze-dried basic dough for the preparation of the bakery dough, thereby homogenously kneading the oils and fats into the bakery dough. This is because, if oils and fats are added before gluten has completely bound together, the binding of gluten may be inhibited.
  • Bakery products can be prepared from the dough thus prepared, using conventional methods depending on the types of the bakery products.
  • dough fermentation and heat treatment steps follow said step for preparing the bakery dough.
  • the dough fermentation and heat treatment steps can be carried out as in conventional bakery production methods in this art, respectively.
  • the heat treatment step may comprise baking, steaming, steam-roasting, or frying depending on the type of the bakery product.
  • bakery products include breads, dried bread products, cakes, waffles, cream puffs, donuts, fried snacks or confectionaries, pies, pizzas, and crapes.
  • breads as used herein includes, for example, pan-breads (for example, white pan-bread, brown bread), French bread, biscuits or hardtack, variety breads, bread rolls, cooking breads (for example, hot dogs, hamburgers, and pizzas), sweet buns (for example, jam-filled buns, "an-pan” (a red bean paste-filled bun), sweet cream-filled buns, raisin breads or buns, "melonpan” (a bun resembling a melon), sweet roll buns, croissants, brioches, Danish pastries, and "corone"), steamed buns (for example, "niku-man” (a steamed food made of flour dough and filled with cooked ground pork, also known as pork buns or meat buns), "an-man” (a steamed food of the same type, but filled with a red bean paste)), and specialty breads (for example, breadsticks (Grissino), muffins, and naan).
  • pan-breads for example, white pan-
  • Another aspect of the present invention is a bakery premix, which contains said freeze-dried basic dough.
  • the "premix” is a powder formulation convenient for making cakes, breads, or the like, and examples for the bakery premix according to the present invention include bread premixes, cake premixes, and cooking premixes (for example, pizza premixes).
  • the bakery premix according to the present invention grain flours and other bakery ingredients can be added in addition to the freeze-dried basic dough.
  • grain flours used in the premix include wheat flour (for example, bread flour, cake flour, semi-hard flour, all-purpose flour), barley flour, rye flour, buckwheat flour, corn flour, rice flour, millet flour, barnyard millet flour, adlay flour, and soy flour.
  • suitable other bakery ingredients used in the premix include yeasts, yeast foods, fats and oils, starches, sugars, dairy products, egg products, salts, leavening agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids, and flavors.
  • Bakery products can be produced from said premix by mixing and kneading the premix and water to prepare a bakery dough, and then processing the dough according to conventional methods.
  • Example 1 Step (1), Preparation of Basic dough Of the total amount of wheat flour (100 parts by weight) necessary to make white pan-bread, 40 parts of wheat flour is used to prepare a basic dough. First, 40 parts by weight of wheat flour, 1 part by weight of sugar, 1 part by weight of common salt, and 1 part by weight of nonfat dry milk were mixed and kneaded together with 20 parts by weight of hot water to obtain a basic dough. To this end, said amount of boiling water was measured out quickly, and then added at a temperature of about 99 degrees Celsius to the wheat flour and the other bakery ingredients, followed by mixing and kneading. After the completion of the mixing/kneading, the basic dough had a temperature of about 70 degrees Celsius.
  • Step (2) Freeze-drying: The basic dough was spread to a thickness of about 2.5 cm, and frozen to approximately -30 to -40 degrees Celsius, and placed in a freeze dryer (Manufacturer; Nissei Co., Ltd.). Subsequently, the air was evacuated from the dryer to bring it to a vacuum state. The water molecules (ice crystals) then sublimed to effect sufficient drying, thereby giving a freeze-dried basic dough.
  • a freeze dryer Manufacturer; Nissei Co., Ltd.
  • Step (3) Preparation of Dough: To 30 parts by weight of the freeze-dried basic dough thus obtained were added the remaining 60 parts by weight of wheat flour, and bakery ingredients 4 parts by weight of sugar, 1 part by weight of common salt, 2 parts by weight of nonfat dry milk, 4 parts by weight of shortening, and 3 parts by weight of compressed yeast to prepare a bread dough using 60 parts by weight of room temperature water.
  • Production of Bread The bread dough thus obtained was, as is usual in conventional breadmaking methods, fermented and baked to produce white pan-bread
  • Comparative Example White pan-bread was produced as in Example 1, without the freeze-drying step.
  • loaves of white pan-bread made using the basic doughs prepared according to Comparative Example [(e): loaves of white pan-bread using said basic dough (a) were compared with (f): loaves of white pan-bread using said basic dough (b)], and loaves of white pan-bread using the basic doughs prepared according to Example 1 [(g): loaves of white pan-bread using said freeze-dried basic dough (c) were compared with (h): loaves of white pan-bread using said freeze-dried basic dough (d)] were also subjected to organoleptic tests by 10 panelists according to the following criteria.
  • Formulation Example 1 A pan-bread premix was prepared using the following formulation. In this example, the freeze-dried basic dough from Example 1 was used.
  • Formulation Example 2 A cake donut premix was prepared using the following formulation. The freeze-dried basic dough from Example 1 was used.
  • the staling and spoilage of basic doughs can be prevented and, therefore, bakery products can be distributed in the form of basic doughs and stored at room temperature for a long time.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

A process for producing bakery products is disclosed, which contains (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying the basic dough; and (3) a step of preparing a bakery dough by mixing and kneading the freeze-dried basic dough, water and one or more other bakery ingredients.

Description

PROCESS FOR PRODUCING BAKERY PRODUCT
The present invention relates to a process for producing bakery products.
For producing bakery products, such as breads or the like, there has been known a process comprising a step of preparing a basic dough by mixing and kneading wheat flour and water at non-room temperatures, i.e., while heating (see Patent Citation 1 and Patent Citation 2). However, the basic dough thus produced deteriorates or stales rapidly during storage, causing the discoloration of the basic dough, the growth of bacteria, or the deterioration of the dough properties. Due to this, if bakery products are produced using such a basic dough, which deteriorated during a long-term storage, then various problems, such as poor suitability for use in bread making, or less water absorption, occur. Therefore, it was not possible to put basic doughs in the distribution process for a long period of time. The main causes of the deterioration of basic doughs are considered to be the structural changes of the starch contained in wheat flour and the decomposing action of enzymes. Thus, for retarding the deterioration of basic doughs, there have been known methods comprising cold-storing basic doughs or adding emulsifiers or other additives to basic doughs (see Patent Citation 3).
However, said cold storage method is complicated, because it requires equipment for cold-storing basic doughs during the distribution process, and also a thawing step before use. With said method comprising the addition of emulsifiers, it is difficult to store basic doughs during a long period of time.
As freeze-dried food products, block-shaped freeze-dried food products are known, for example (see Patent Citation 4). A method for freeze-drying meats and vegetables is also known for producing freeze-dried food products (see Patent Citation 5).
However, it has not been known to freeze-dry basic doughs, which are intermediate products in the production process of bakery products.
JP2000245332A JP2002034436A JP2003023955A JP09023807A JP2004248549A
An object of the present invention is to provide a process for producing bakery products, using a powdery basic dough which is staling- and spoilage-stable and can be stored for long time, and also provide such a powdery basic dough and a process for preparing the same thorough a powderization step, as well as powdery products, such as premixes, which could have never been provided by conventional basic doughs.
The inventors applied extensive research in order to achieve the above objects and, as a result, found that the staling and spoilage can be considerably prevented by freeze-drying basic doughs. Then, they continued the researches based on said finding and have finally arrived at the present invention.
Accordingly, the present invention relates to:
(i) A process for producing bakery products, which comprises (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying said basic dough; and (3) a step of preparing a bakery dough by mixing and kneading said freeze-dried basic dough, water, and one or more other bakery ingredients;
(ii) The process according to (i), wherein the grain flour is wheat flour;
(iii) The process according to (i), wherein the grain flour is at least one grain flour selected from the group consisting of barley flour, rye flour, buckwheat flour, corn flour, rice flour, millet flour, barnyard millet flour, adlay flour, and soy flour, or is a mixture of at least one from these flours with wheat flour;
(iv) The process according to any one of (i) to (iii), wherein the other bakery ingredient is at least one ingredient selected from the group consisting of starches, yeasts, yeast foods, fats and oils, sugars, dairy products, egg products, salts, leavening agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids, and flavors;
(v) The process according to any one of (i) to (iv), wherein the freeze-dried basic dough is powdery;
(vi) The process according to any one of (i) to (v), wherein step (1) for preparing a basic dough further comprises adding one or more other bakery ingredients, and mixing and kneading the ingredient(s) together;
(vii) The process according to (vi), wherein the other bakery ingredient is at least one ingredient selected from the group consisting of yeasts, yeast foods, fats and oils, starches, sugars, dairy products, egg products, salts, leavening agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids, and flavors;
(viii) The process according to any one of (i) to (vii), wherein step (3) for preparing a dough further comprises adding one or more grain flours, and mixing and kneading the flour(s) together.
(ix) The process according to any one of (i) to (viii), wherein, in step (1) for preparing a basic dough, the basic dough temperature is 50 to 98 degrees Celsius when the mixing/kneading is finished;
(x) The process according to any one of (i) to (ix), which, following step (3) for preparing a dough, further comprises a dough fermentation step and a heat treatment step;
(xi) A process for preparing a freeze-dried basic dough, which comprises freeze-drying a basic dough obtained by mixing and kneading one or more grain flours and water;
(xii) The process for preparing a freeze-dried basic dough according to (xi), wherein the basic dough temperature is 50 to 98 degrees Celsius when the mixing/kneading is finished;
(xiii) A freeze-dried basic dough obtainable by the process according to (xi) or (xii);
(xiv) A bakery premix, comprising a freeze-dried basic dough according to (xiii);
(xv) The bakery premix according to (xiv), further comprising one or more grain flours;
(xvi) The bakery premix according to (xiv) or (xv), further comprising one or more other bakery ingredients;
(xvii) The bakery product premix according to (xvi), wherein the other bakery ingredient is at least one ingredient selected from the group consisting of yeasts, yeast foods, fats and oils, starches, sugars, dairy products, egg products, salts, leavening agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids, and flavors;
(xviii) A process for producing bakery products, comprising a step of preparing a bakery dough by mixing and kneading a bakery premix according to any one of (xiv) to (xvii) and water; and
(xix) Bakery products, obtainable by the process according to (xviii).
According to the process of the present invention, the staling of basic doughs can be prevented even when the basic doughs are subjected to a long-term storage and, therefore, bakery products of good quality can be produced from such long-term stored basic doughs.
The process for producing bakery products according to the present invention comprises a step for preparing a basic dough by mixing and kneading a mixture which contains one or more grain flours and water; a step of preparing a freeze-dried basic dough by freeze-drying said basic dough; and a step of preparing a bakery dough by mixing and kneading said freeze-dried basic dough, water, and one or more other bakery ingredients.
Moreover, depending on the types of bakery products to be produced, the process according to the present invention may further comprise a step of fermenting the bakery dough obtained after the aforementioned steps by fermenting the bakery dough, followed by division into portions, rounding, benching, degassing or shaping, and then proofing; and a step of subjecting the fermented dough to a heat treatment by baking, steaming or frying the dough. Each of said steps is described hereinafter in more detail.
In step (1) for preparing a basic dough, one or more grain flours and water are mixed and kneaded together. The basic dough thus formed preferably has a temperature of approximately 50 degrees Celsius to 98 degrees Celsius when the mixing/kneading is finished. The water may be either hot water or room temperature water. When using room temperature water, it is preferable that one or more grain flours and room temperature water are so mixed and kneaded together under heating that the basic dough temperature is approximately 50 degrees Celsius to 98 degrees Celsius when the mixing/kneading is finished. Alternatively, one or more grain flours and room temperature water may be first heated in a microwave oven, and subsequently mixed and kneaded so that the kneaded basic dough finally reaches approximately 50 degrees Celsius to 98 degrees Celsius when the mixing/kneading is finished. If necessary, one or more other bakery ingredients can be added during this step. Furthermore, it is also possible to mature the kneaded basic dough in cold storage at a temperature of approximately -7 degrees Celsius to +10 degrees Celsius for approximately 1 to 100 hours and, thereafter, subject this basic dough to the freeze-drying step.
The weight ratio between the grain flour(s) and water used in step (1) is generally 1 : about 0.2 to about 3.0, and preferably 1 : about 0.3 to about 2.5.
When adding other bakery ingredients in step (1), the weight ratio between the grain flour(s) and the other bakery ingredient(s) is generally 1 : about 0.001 to 10, and preferably 1 : about 0.01 to about 2.0.
The grain flour used according to the present invention is not limited to a particular one, and may be any grain flour provided that it can be used as a material for bakery products. Examples of grain flours include wheat flour (for example, bread flour, cake flour, semi-hard flour, all-purpose flour), barley flour, rye flour, buckwheat flour, corn flour, rice flour, millet flour, barnyard millet flour, adlay flour, and soy flour. Wheat flour is preferred, and bread flour is more preferable. The grain flour can be used alone or as a mixture of two or more grain flours. Preferably, such a mixture is, for example, a mixture of at least two grain flours selected from the group consisting of barley flour, rye flour, buckwheat flour, corn flour, rice flour, millet flour, barnyard millet flour, adlay flour, and soy flour, or, particularly preferably, is a mixture of wheat flour and at least one grain flour from said group.
Examples of other bakery ingredients optionally used during step (1) include yeasts, yeast foods, fats and oils (shortening, lard, margarine, butter, liquid oils, powdered oils, or the like), starches (cornstarch, high-amylose cornstarch, wheat starch, potato starch, tapioca starch, green gram starch, sago starch, rice starch, pea starch, or modified starches thereof), sugars (monosaccharides, oligosaccharides, polysaccharides), dairy products (milks, dry milks, creams, cheeses, or the like), egg products, salts (common salt or the like), seasonings (amino acids, nucleic acids, or the like), leavening agents (baking soda, ammonium carbonate, baking powder, or the like), emulsifiers (lecithin, sugar esters, glycerin fatty acid esters, or the like), enzymes, preservatives, proteins, amino acids (glycine, glutamic acid), and flavors.
In the freeze-drying step (2), the basic dough prepared after the aforementioned step is then freeze-dried to obtain a freeze-dried basic dough. The freeze-drying method is not limited to a particular one, and any known method can be used. For example, it can be carried out by quick-freezing the basic dough, and then freeze-drying the frozen basic dough in vacuum. The freeze-dried basic dough thus obtained may be then ground to obtain a powdery product, if necessary. In this manner, the staling and spoilage of the starch contained in the freeze-dried basic dough can be prevented over a long time even at room temperature.
The freeze-dried basic dough obtained from said step can be stored over a long time. The freeze-dried basic dough can be stored at room temperature, but it is also possible to cold-store it at a temperature of approximately -7 degrees Celsius to +10 degrees Celsius where the basic dough is not frozen, or to freeze-store it in a temperature range below -7 degrees Celsius, either.
In step (3) of preparing a dough, the freeze-dried basic dough, water, and one or more other bakery ingredients are mixed and kneaded together to obtain a bakery dough. In this step, the bakery dough can be prepared by introducing the freeze-dried basic dough, water, and one or more other bakery ingredients in a mixer at the same time, and mixing and kneading these components in this mixer together.
As the other bakery ingredients, mention can be made of, preferably, starches, yeasts, yeast foods, fats and oils, sugars, dairy products, egg products, salts, leavening agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids, flavors, or the like. As will be described below, it is desirable that fats and oils are added during the course of this step (3), and not at the beginning of this step.
The weight ratio between the freeze-dried basic dough and water used in step (3) is generally 1 : about 0.5 to about 50, and preferably 1 : about 1 to about 10. The types of other bakery ingredients and the ratio thereof relative to the grain flour are not particularly limited, and can be conventional ones as used in ordinary production methods of bakery products.
Moreover, it is preferred that further one or more grain flours be added during this mixing and kneading step. The amount of the grain flours added is preferably approximately 50 to 10000 parts by weight and more preferably approximately 100 to 1000 parts by weight per 100 parts by weight of the grain flour used in step (1) for preparing the basic dough.
Alternatively, the bakery dough can also be prepared by first mixing and kneading the materials other than the freeze-dried basic dough (i.e., water, grain flours, other bakery ingredients, and others) to obtain a pre-dough and then mixing and kneading the freeze-dried basic dough and said pre-dough to prepare the bakery dough. In this case, it is desirable that oils and fats as other bakery ingredient are added, not during the preparation of said pre-dough, but after wheat gluten has completely bound together during the mixing and kneading of said pre-dough and the freeze-dried basic dough for the preparation of the bakery dough, thereby homogenously kneading the oils and fats into the bakery dough. This is because, if oils and fats are added before gluten has completely bound together, the binding of gluten may be inhibited.
Bakery products can be prepared from the dough thus prepared, using conventional methods depending on the types of the bakery products. In the case of breads, for example, dough fermentation and heat treatment steps follow said step for preparing the bakery dough. The dough fermentation and heat treatment steps can be carried out as in conventional bakery production methods in this art, respectively. The heat treatment step may comprise baking, steaming, steam-roasting, or frying depending on the type of the bakery product.
Examples of bakery products according to the present invention include breads, dried bread products, cakes, waffles, cream puffs, donuts, fried snacks or confectionaries, pies, pizzas, and crapes.
The term breads as used herein includes, for example, pan-breads (for example, white pan-bread, brown bread), French bread, biscuits or hardtack, variety breads, bread rolls, cooking breads (for example, hot dogs, hamburgers, and pizzas), sweet buns (for example, jam-filled buns, "an-pan" (a red bean paste-filled bun), sweet cream-filled buns, raisin breads or buns, "melonpan" (a bun resembling a melon), sweet roll buns, croissants, brioches, Danish pastries, and "corone"), steamed buns (for example, "niku-man" (a steamed food made of flour dough and filled with cooked ground pork, also known as pork buns or meat buns), "an-man" (a steamed food of the same type, but filled with a red bean paste)), and specialty breads (for example, breadsticks (Grissino), muffins, and naan). The process according to the present invention is particularly suitable for producing pan-breads.
Another aspect of the present invention is a bakery premix, which contains said freeze-dried basic dough. The "premix" is a powder formulation convenient for making cakes, breads, or the like, and examples for the bakery premix according to the present invention include bread premixes, cake premixes, and cooking premixes (for example, pizza premixes). To the bakery premix according to the present invention, grain flours and other bakery ingredients can be added in addition to the freeze-dried basic dough. Examples of grain flours used in the premix include wheat flour (for example, bread flour, cake flour, semi-hard flour, all-purpose flour), barley flour, rye flour, buckwheat flour, corn flour, rice flour, millet flour, barnyard millet flour, adlay flour, and soy flour. Examples of suitable other bakery ingredients used in the premix include yeasts, yeast foods, fats and oils, starches, sugars, dairy products, egg products, salts, leavening agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids, and flavors.
Bakery products can be produced from said premix by mixing and kneading the premix and water to prepare a bakery dough, and then processing the dough according to conventional methods.
Example
The present invention is described hereinafter by way of examples, but not limited to these examples.
Example 1
Step (1), Preparation of Basic dough:
Of the total amount of wheat flour (100 parts by weight) necessary to make white pan-bread, 40 parts of wheat flour is used to prepare a basic dough.
First, 40 parts by weight of wheat flour, 1 part by weight of sugar, 1 part by weight of common salt, and 1 part by weight of nonfat dry milk were mixed and kneaded together with 20 parts by weight of hot water to obtain a basic dough. To this end, said amount of boiling water was measured out quickly, and then added at a temperature of about 99 degrees Celsius to the wheat flour and the other bakery ingredients, followed by mixing and kneading. After the completion of the mixing/kneading, the basic dough had a temperature of about 70 degrees Celsius. The kneaded basic dough was cold-stored (approximately 3 to 8 degrees Celsius) for more than 8 hours.
Step (2), Freeze-drying:
The basic dough was spread to a thickness of about 2.5 cm, and frozen to approximately -30 to -40 degrees Celsius, and placed in a freeze dryer (Manufacturer; Nissei Co., Ltd.). Subsequently, the air was evacuated from the dryer to bring it to a vacuum state. The water molecules (ice crystals) then sublimed to effect sufficient
drying, thereby giving a freeze-dried basic dough.
Step (3), Preparation of Dough:
To 30 parts by weight of the freeze-dried basic dough thus obtained were added the remaining 60 parts by weight of wheat flour, and bakery ingredients 4 parts by weight of sugar, 1 part by weight of common salt, 2 parts by weight of nonfat dry milk, 4 parts by weight of shortening, and 3 parts by weight of compressed yeast to prepare a bread dough using 60 parts by weight of room temperature water.
Production of Bread:
The bread dough thus obtained was, as is usual in conventional breadmaking methods, fermented and baked to produce white pan-bread
Comparative Example
White pan-bread was produced as in Example 1, without the freeze-drying step.
Test Example
Basic doughs prepared according to Comparative Example [(a): kneaded basic dough after 8 hours cold storage at approximately 3 to 8 degrees Celsius was compared with (b): kneaded basic dough after further 10 days cold storage at approximately 3 to 8 degrees Celsius], and basic doughs prepared according to Example 1 [(c): freeze-dried basic dough immediately after the preparation was compared with (d): freeze-dried basic dough 1 year room temperature storage] were subjected to organoleptic tests by 10 panelists according to the following criteria.
In addition, loaves of white pan-bread made using the basic doughs prepared according to Comparative Example [(e): loaves of white pan-bread using said basic dough (a) were compared with (f): loaves of white pan-bread using said basic dough (b)], and loaves of white pan-bread using the basic doughs prepared according to Example 1 [(g): loaves of white pan-bread using said freeze-dried basic dough (c) were compared with (h): loaves of white pan-bread using said freeze-dried basic dough (d)] were also subjected to organoleptic tests by 10 panelists according to the following criteria.
Criteria for Organoleptic Tests:
(Color)
O: No change (remained white)
X: Slightly grayed
(Hardness)
O: No change
X: Slightly softened
Criterion for Performance in Breadmaking:
(Water Addition: The amount of water added during breadmaking was evaluated.)
The amounts of water added for said (e) and (f), or (g) and (h) were measured, and the reduction in the amount of water was determined in each case. If there is a reduction in the amount of water, the yield (the ratio of defect-free products to the total of the products produced) decreases.
O: No change (with a reduction in the water amount by a bakers percentage of less than 1%)
X: Reduction in the water amount by a bakers percentage of 1%
(Condition of the dough)
O: No change
X: Slightly sticky
(Condition of the bread (shape): the bread was evaluated as to whether the upper part or side of the bread caved in after baking.)
O: No change
X: Slightly collapsed (the upper part or side of the bread caved in)
(Condition of the bread (color): the bread was evaluated with respect to the color of the bread crust relative to golden brown as the standard.)
O: No change
X: Slightly darker (dark brown)
(Results)
The results are as shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
From the above results, it was found that the bakery products did not deteriorate even after a long-term storage at room temperature if the products were produced according to the present invention.
Formulation Example 1
A pan-bread premix was prepared using the following formulation. In this example, the freeze-dried basic dough from Example 1 was used.
Figure JPOXMLDOC01-appb-T000002
 Formulation Example 2
A cake donut premix was prepared using the following formulation. The freeze-dried basic dough from Example 1 was used.
Figure JPOXMLDOC01-appb-T000003
Using the process according to the present invention, the staling and spoilage of basic doughs can be prevented and, therefore, bakery products can be distributed in the form of basic doughs and stored at room temperature for a long time.

Claims (19)

  1. A process for producing bakery products, comprising (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying said basic dough; (3) a step of preparing a bakery dough by mixing and kneading said freeze-dried basic dough, water, and one or more other bakery ingredients.
  2. The process according to claim 1, wherein the grain flour is wheat flour.
  3. The process according to claim 1, wherein the grain flour is at least one flour selected from the group consisting of barley flour, rye flour, buckwheat flour, corn flour, rice flour, millet flour, barnyard millet flour, adlay flour, and soy flour, or is a mixture of at least one from these flours with wheat flour.
  4. The process according to claim 1, wherein the other bakery ingredient is at least one ingredient selected from the group consisting of starches, yeasts, yeast foods, fats and oils, sugars, dairy products, egg products, salts, leavening agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids, and flavors.
  5. The process according to claim 1, wherein the freeze-dried basic dough is powdery.
  6. The process according to claim 1, wherein step (1) for preparing a basic dough further comprises adding one or more other bakery ingredients, and mixing and kneading the ingredient(s) together.
  7. The process according to claim 6, wherein the other bakery ingredient is at least one ingredient selected from the group consisting of yeasts, yeast foods, fats and oils, starches, sugars, dairy products, egg products, salts, leavening agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids, and flavors.
  8. The process according to claim 1, wherein step (3) for preparing a dough further comprising adding one or more grain flours, and mixing and kneading the flour(s) together.
  9. The process according to claim 1, wherein, in step (1) for preparing a basic dough, the basic dough temperature is 50 to 98 degrees Celsius when the mixing/kneading is finished.
  10. The process according to claim 1, which, following step (3), further comprises a dough fermentation step and a heat treatment step.
  11. A process for preparing a freeze-dried basic dough, which comprises freeze-drying a basic dough obtained by mixing and kneading one or more grain flours and water.
  12. The process for producing a freeze-dried basic dough according to claim 11, wherein the basic dough temperature is 50 to 98 degrees Celsius when the mixing/kneading is finished.
  13. A freeze-dried basic dough obtainable by the process according to claim 11 or 12.
  14. A bakery premix, comprising a freeze-dried basic dough according to claim 13.
  15. The bakery premix according to claim 14, further comprising one or more grain flours.
  16. The bakery premix according to claim 14, further comprising one or more other bakery ingredients.
  17. The bakery premix according to claim 16, wherein the other bakery ingredient is at least one ingredient selected from the group consisting of yeasts, yeast foods, fats and oils, starches, sugars, dairy products, egg products, salts, leavening agents, emulsifiers, enzymes, seasonings, preservatives, proteins, amino acids, and flavors.
  18. A process for producing bakery products, comprising a step of preparing a bakery dough by mixing and kneading a bakery premix according to claim 14 together with water.
  19. Bakery products, obtainable by the process according to claim 18.
PCT/JP2009/000589 2008-02-22 2009-02-16 Process for producing bakery product WO2009104374A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2009801013025A CN101896071A (en) 2008-02-22 2009-02-16 Process for producing bakery product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2008042000A JP2009195196A (en) 2008-02-22 2008-02-22 Method for manufacturing bakery product
JP2008-042000 2008-02-22

Publications (1)

Publication Number Publication Date
WO2009104374A1 true WO2009104374A1 (en) 2009-08-27

Family

ID=40985263

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2009/000589 WO2009104374A1 (en) 2008-02-22 2009-02-16 Process for producing bakery product

Country Status (4)

Country Link
JP (1) JP2009195196A (en)
CN (1) CN101896071A (en)
TW (1) TW200939966A (en)
WO (1) WO2009104374A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2600631C1 (en) * 2015-06-02 2016-10-27 Ольга Павловна Неклеса Method of producing yeast-leavened dough
RU2707132C1 (en) * 2019-04-08 2019-11-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Method for production of biscuit-whipped cookie
RU2734523C1 (en) * 2020-01-10 2020-10-19 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Method for production of bread sticks for dietary meals

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010158194A (en) * 2009-01-08 2010-07-22 Okumoto Seifun Kk Method for producing rice-powder soaker dough
JP5509235B2 (en) * 2012-03-02 2014-06-04 進一 斉藤 Heated food material and heated food using the same
CN113057196A (en) * 2019-12-13 2021-07-02 黔东南苗族侗族自治州农业科学院 Coarse cereal pineapple steamed stuffed bun

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52105241A (en) * 1976-03-01 1977-09-03 Meiji Seika Co Production of bread mix
JP2000069900A (en) * 1998-09-02 2000-03-07 Asahi Denka Kogyo Kk Processed wheat flour for bakery and its production
JP2000245332A (en) * 1998-12-28 2000-09-12 Okumoto Seifun Kk Production of bread
EP1174033A2 (en) * 2000-07-19 2002-01-23 Okumoto Flour Milling Co., Ltd. Method for production of baked, fried or steamed foodstuffs from a dough
JP2003023955A (en) * 2001-07-19 2003-01-28 Kao Corp Method for producing bread

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52105241A (en) * 1976-03-01 1977-09-03 Meiji Seika Co Production of bread mix
JP2000069900A (en) * 1998-09-02 2000-03-07 Asahi Denka Kogyo Kk Processed wheat flour for bakery and its production
JP2000245332A (en) * 1998-12-28 2000-09-12 Okumoto Seifun Kk Production of bread
EP1174033A2 (en) * 2000-07-19 2002-01-23 Okumoto Flour Milling Co., Ltd. Method for production of baked, fried or steamed foodstuffs from a dough
JP2003023955A (en) * 2001-07-19 2003-01-28 Kao Corp Method for producing bread

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2600631C1 (en) * 2015-06-02 2016-10-27 Ольга Павловна Неклеса Method of producing yeast-leavened dough
RU2600631C9 (en) * 2015-06-02 2016-12-27 Ольга Павловна Неклеса Method of producing yeast-leavened dough
RU2707132C1 (en) * 2019-04-08 2019-11-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Method for production of biscuit-whipped cookie
RU2734523C1 (en) * 2020-01-10 2020-10-19 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Method for production of bread sticks for dietary meals

Also Published As

Publication number Publication date
CN101896071A (en) 2010-11-24
JP2009195196A (en) 2009-09-03
TW200939966A (en) 2009-10-01

Similar Documents

Publication Publication Date Title
EP0305105B1 (en) Microwaveable baked goods
RU2499388C2 (en) Method for preparation of frozen dough ready for baking
JP5907664B2 (en) Hot water seed and method for producing the same
AU2005259395A1 (en) Breadmaking methods and products
US20150342200A1 (en) Water Soluble Pea Polysaccharide-Containing Physical Property Improvement Agent for Wheat-Based Food
WO2009104374A1 (en) Process for producing bakery product
JP2016202012A (en) Frozen baked bread or frozen semi-baked bread and method for producing the same
KR101610913B1 (en) Rice dough composition and confectionery food manufactured thereby
US20190191723A1 (en) Method of Making Frozen Dough and Products Made Using The Method
JPH0661211B2 (en) Bread modifier, bread dough, and method for manufacturing bread
US4093748A (en) Process for the preparation of bread
JP6666644B2 (en) Bakery food mix
JP4323875B2 (en) Rice flour composition for bread and confectionery, rice flour bread and confectionery and method for producing the same
WO2009153976A1 (en) Process for preparing powdery basic dough
JP2004024187A (en) Food containing rice powder as main raw material and method for producing the same
JP4418003B2 (en) Method for producing glutinous rice flour composition, fermented dough and bread / confectionery
JP2010158194A (en) Method for producing rice-powder soaker dough
JP7364353B2 (en) Composition for bakery products, bakery dough using the same, method for producing bakery products, and method for suppressing quality deterioration
EP0066444B1 (en) Bread mix and process
JP7170102B1 (en) Bread dough for bread crumbs, bread crumbs, and method for producing them
RU2712513C1 (en) Method for production of frozen high-readiness bun cake with long shelf life
RU2760219C1 (en) Method for producing flat breads
JP6086480B2 (en) Method for producing frozen dough
RU2713283C1 (en) Method for production of bread containing nanostructured dried spinach extract
JPH0685675B2 (en) Bread modifier and bread dough containing the same

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200980101302.5

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09712463

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 09712463

Country of ref document: EP

Kind code of ref document: A1