JPH02163031A - Forming and refrigeration of bread dough - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention enables the refrigerated storage of bread dough after being formed in the bread making process, without the risk of freezing damage that occurs in conventional frozen storage methods. The present invention also relates to a method for forming and refrigerating bread dough that eliminates the need for a thawing operation after frozen storage, thereby making it possible to save labor and streamline the bread making process.

[Conventional technology]

The normal bread manufacturing process consists of the following steps: dough kneading, first fermentation, dough division, shaping, second fermentation (proofing), and baking. Processes are being streamlined to provide freshly baked bread in a short time by thawing frozen bread dough and then baking it. In the bread dough freezing method, most of the dough is divided into portions or molded and frozen, and some frozen dough is also used. This is because when bread dough is frozen, freezing causes freezing problems such as a decrease in the extensibility of the dough and a decrease in volume. In this case, problems such as wrinkles on the surface of baked bread products, reduction in volume, and deterioration of flavor and texture occur. Therefore, in the past, the dough was frozen before it was unproofed, such as at the stage of dividing the dough or molding it, and after thawing, the bread dough was expanded again by sufficiently removing the proofing, and the baking process caused by the above-mentioned freezing failure was avoided. The aim was to minimize the quality deterioration of subsequent bread products, such as a decrease in volume and the appearance of wrinkles.

[Problem to be solved by the invention]

However, even with freezing before freezing as described above, and even with improvements in raw material composition, manufacturing methods, etc., freezing damage occurs to the bread dough and yeast to a greater or lesser extent, and even if the dough and yeast are sufficiently The problem of quality deterioration due to freezing damage remains in the bread, such as spots and wrinkles on the surface, or a decrease in volume due to a decrease in the amount of gas included in the dough. Therefore, if it were possible to refrigerate bread dough at a low temperature without freezing it, the problem of freezing failure as described above would be completely eliminated, but in conventional bread making methods, such refrigerated storage of bread dough was not possible. This is due to the hydration of wheat flour gluten and fermentation of yeast during the mixing and fermentation process of raw materials.
H decreases and gluten dissociates from phospholipids (separates)
On the other hand, air oxidation of the flour gluten forms a network structure due to the S-8 bonds of the sulfur-containing amino acids in the gluten, increasing the tensile strength, which increases the volume of the bread product after baking. , bread products with excellent flavor and texture can be obtained. Further, bread dough is formed through fermentation and ripening in parallel, and the progress of hydration, dissociation, oxidation, etc. of the flour gluten proceeds gradually.

In the usual bread-making method, fermentation takes place at a temperature of about 22 to 28°C for 30 to 2 hours. However, if the fermented bread dough is shaped as is and stored in the refrigerator as is, the fermentation will proceed gradually even during low-temperature refrigeration, so oxidation of the flour gluten will progress excessively during storage. While the tensile strength of the bread dough becomes excessive, its extensibility decreases, and the bread products after baking are hard and lack softness, and have a bad flavor, as well as the sugar content is consumed and the color is poor. With conventional methods, it was impossible to mold and refrigerate bread dough.

Furthermore, in the case of a normal freezing method, frozen stored bread dough needs to be thawed at room temperature for 3 to 5 hours or in a refrigerator overnight. Therefore, if the bread dough is not frozen and can be stored refrigerated, not only will there be no risk of freezing damage as described above, but there will be no need for a thawing operation after storage, making it possible to save labor and streamline the bread making process.

In view of the above points, the present invention enables bread dough to be stored refrigerated, thereby eliminating the risk of freezing failure as with conventional freezing methods, and eliminating the need for thawing operations after storage, thereby saving labor and streamlining the bread making process. The purpose is to achieve the following.

[Means to solve the problem]

In order to achieve the above object, the present invention provides a method for forming bread dough, which is characterized in that after kneading and fermenting, the dough is rapidly cooled, the dough temperature is kept below 20°C, the dough is shaped, and the dough is refrigerated. The purpose is to provide a refrigeration method. In this way, by rapidly cooling the bread dough after fermentation and keeping it below 20°C, the progress of fermentation is suppressed and molded, and by refrigerating it, oxidation of flour gluten progresses excessively during low-temperature refrigeration. To make it possible to mold, refrigerate, and store bread dough while preventing the problem that the tensile strength of the bread dough becomes excessive and the extensibility decreases, resulting in bread products after baking becoming hard and having a bad flavor. Furthermore, by keeping the dough at the above-mentioned temperature, the sugar in the dough remains, and the coloring of the baked bread after being molded and stored under refrigeration is improved.

In the above-mentioned molding and refrigeration method, when the dough after fermentation is cooled, the bread dough is stretched thin (stretched and cooled), so that the inside of the dough can be rapidly cooled in a short time, and the center of the dough is heated to a temperature of -2°C to +5°C. By setting the temperature to about C, the dough temperature can be kept at 20° C. or less until the molding process.

Also, the temperature when refrigerating the dough after forming is -12°C to -10°C.
Refrigerating at a temperature just below the freezing point in the range of °C prevents freezing damage to the dough and yeast due to excessive cooling.
It is also preferable from the viewpoint of suppressing the progress of excessive fermentation during storage and preventing quality deterioration such as volume reduction. For example, the freezing point temperature ranges from -3°C for bread to -6°C for 4°C1 croissant.
7°C.

For danishes and butter rolls, the temperature is -7 to -8°C, and for sweet breads and sweet rolls, it is about -8°C to -9°C. It is preferable to refrigerate at a temperature corresponding to its freezing point temperature.

In the above-mentioned refrigerated storage method for bread dough, a dough improver containing 0.1 to 0.4% by weight of tartrate monoglyceride ester and 20 to 1100 pp of ascorbic acid based on the raw wheat flour is used. As a result, the tartaric acid monoglycerade ester helps the hydration of wheat flour gluten and prevents protein denaturation, and the action of ascorbic acid moderately oxidizes the flour gluten to reduce the S content due to the sulfur-containing amino acids in the gluten.
By forming a network structure through S-bonds and improving the tensile strength of the dough, it imparts appropriate stretchability and tensile strength to the bread dough, giving the bread after baking a texture that is voluminous and has excellent taste and flavor. It can be made into something good.

Furthermore, according to the refrigerated storage method for bread dough according to the present invention, unlike conventional freezing methods, there is no need to thaw the dough after frozen storage, and the refrigerated bread can be left at room temperature for about 30 minutes to 1 hour. With just one step, you can move on to the freezing and firing processes, eliminating the need for thawing and achieving labor-saving and streamlining of the process.

〔Example〕

11.2 Biichi comparison” (raw material combination) strong flour 80 parts by weight thin blade powder
20 Sugar salt oil fat egg yeast dough improver water roll-in margarine (dough improver combination) ammonium chloride calcium carbonate tartrate monoglyceride ester L ascorbic acid corn starch (formulation below) 1.5 0.5 1.5% by weight 6 .0% by weight 24.00% by weight 0.75% by weight 67.75% by weight Using the above-mentioned bread raw materials, croissants were produced under the following production conditions.

(Manufacturing conditions) ■Mixing 3 minutes on low speed, 5 minutes on medium speed ■Kneading temperature ■Flow time (first fermentation) ■Dough division ■Dough cooling ■Roll-in ■Forming ■Refrigerated storage ■Fruit (second fermentation) [Phase ] Bake at 25°C Ferment at 28°C for 30 minutes Stretch 2kg to approximately 2.5cm thick using a reverse sheeter Cool in the freezer at 120°C for 120 minutes (dough center temperature 0°C) After folding into three twice After cooling at -5°C overnight, it was further folded in three and molded once, then immediately quenched at -35°C for 20 minutes, then refrigerated at the temperature shown in Table 1 below for 5 days. After being left at room temperature for 20 minutes, it was heated to 35°C. C1 Fermentation at 75% humidity for 60 minutes 200°C 212 minutes Storage at 20°C The results are shown in Table 2.

Table 2 Sugar 15・Salt 1.5 Fats and oils 10～ Eggs 1o Skim milk powder 3 Yeast
6 Dough improver
o, 5 water
45 Roll-in margarine 50
(Raw material composition) Strong flour, weak flour, 70 parts by weight, 30 parts by weight. Danish pastry was manufactured using the bread dough raw materials having the above composition under the following manufacturing conditions.

(Manufacturing conditions) ■Mixing low speed 3 minutes, medium speed 3 minutes, ↓ (oil) low speed 3
3 minutes on medium speed ■ Kneading temperature 25°C ■ First fermentation Fermentation at 28°C for 20 minutes (flow time) ■ Divide the dough Divide into 2.5 kg and roll out to 2.5 c++ thickness using a reverse sheeter ■ Dough Cooling ■ Roll-in ■ Molding ■ Refrigerated storage ■ Incubation (second fermentation) [Phase] Baking Table 3 Cool at -20°C for 120 minutes, fold into 3 times twice, cool at -5°C for 2 hours, and then cool for 3 more times. Immediately after folding and molding once, quench at -35°C for 20 minutes, then store refrigerated at -8°C for the period shown in Table 3 below. Leave at room temperature for 30 minutes, then ferment for 60 minutes at 35°C and 70% humidity. Baking at °C for 12 minutes (test) The baked Danish pastries obtained in Examples 3 to 6 were compared in terms of color, internal phase, flavor, and volume, and the results are shown in Table 4.

Table 4 (However, the evaluation criteria are the same as Table 2) 17 12 strong flour cake flour sugar salt fats and oils skimmed milk powder egg fabric conditioner east water Using the above-mentioned bread dough raw materials, Due to this issue, we manufactured butter rolls.

90 parts by weight 10 〃 12 〃 1.8 〃 15 〃 2 〃 15 〃 0.5 〃 5 〃 41 〃 The following manufacturing conditions (manufacturing conditions) ■Mixing ■Kneading temperature ■First fermentation (flow time) ■Dough division and cooling ■ Molding ■ Refrigerated storage ■ Incubation (second fermentation) ■ Baking Table 5 Low speed 3 minutes, medium speed 4 minutes, ↓ (oil) Low speed 2 minutes, medium speed 5 minutes, high speed 1 minute 28°C 26° Ferment at 38°C for 40 minutes. Immediately after molding as shown in Table 5 below, cool at -35°C for 20 minutes, then refrigerate at -8°C for 3 days. Ferment at 38°C and 85% humidity for 50 minutes. Ferment at 200°C. Baking for 10 minutes The baked butter rolls obtained in Example 7 and Comparative Example 2 were examined for browning color, internal phase, flavor, and volume, and the results are shown in Table 6.

Table 6 (However, the evaluation criteria are the same as Table 2) [Effects of the invention] As described above, according to the present invention, bread dough can be stored in the refrigerator without freezing, and the volume loss of bread after baking due to freezing damage can be prevented. Bread dough that makes it possible to produce bread that is soft, flavorful, has excellent texture, and has good coloring, and that saves labor and streamlines the bread-making process by eliminating the need for thawing operations after storage, which are required with freezing methods. It is possible to provide a molded refrigeration method.

Claims (1)

[Scope of Claims] 1) A method for forming and refrigeration of bread dough, which comprises rapidly cooling the dough after kneading and fermentation, forming the dough while keeping the dough temperature at 20° C. or lower, and refrigerating the dough. 2) After fermentation, stretch the bread dough thinly and quickly cool it to -2℃~
A method for forming and refrigerating bread dough according to claim 1, wherein the temperature is about +5°C. 3) A method for forming and refrigerating bread dough according to claim 1 or 2, characterized in that the dough after being formed is refrigerated at a temperature in the range of -2°C to -10°C, just below the freezing point. . 4) The claim is characterized in that the bread dough improving agent is an agent containing 0.1 to 0.4% by weight of tartrate monoglyceride ester and 20 to 100 ppm of ascorbic acid based on the wheat flour as a raw material. The method for forming and refrigerating bread dough according to item 1, item 2, or item 3.