JPH06113713A - Bread stick tasting like bread and its preparation - Google Patents

Abstract

PURPOSE: To provide a bread stick, which has the taste and flavor peculiar for bread and improves its appearance as well, by forming it from bread dough for bread stick production as the aqueous suspension of the mixture of wheat flour and yeast. CONSTITUTION: The aqueous suspension of the mixture of wheat flour and yeast is used as the bread dough for bread stick production, expanded under suitable relative humidity at the room temperature and rolled so that a bread stick preform can be worked. This is extended in lengthwise direction and after a surface crack 2 is formed by quick baking heat treatment, finish baking is performed. A cross section 3 has cellular appearance completely different from sponge-state appearance and a bread stick 1 having softness on the tongue can be provided.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to bread sticks having a bready taste.

The present invention also relates to a method of making such a pan stick type.

[0003]

BACKGROUND OF THE INVENTION As is well known, breadsticks are extremely popular baked goods today, which are manufactured and packaged primarily by industrial processes.

It is also well known that the breadsticks are particularly preferred because they are crispy and friable and have a very low water content so that they are suitable for long-term storage. .

Despite the evaluation of these characteristics, ordinary bread sticks are not attractive products. Moreover, they have a low aroma and are not very welcome despite offering alternatives to bread.

[0006]

A bread stick having a typical rod-like shape and having a pleasant touch tongue,
Moreover, it is an object of the present invention to provide such a breadstick that is considered to have the unique taste and aroma of bread and has a good appearance.

[0007]

This object is achieved with a breadstick, characterized in that the breadstick is formed from a breadstick-making dough consisting of an aqueous suspension of a mixture of flour and yeast. It

In a preferred embodiment, the breadstick has longitudinal fissures and is formed using a quick bake heat treatment.

The invention also relates to a method of producing a breadstick having a bready taste, the method comprising: forming an aqueous suspension of a mixture of flour and yeast into a breadstick dough. Expanding the dough at room temperature and under an atmosphere having a selected relative humidity; rolling the dough to a predetermined thickness to make a sheet dough having a selected thickness; and Processing a breadstick preform from sheet bread dough; subjecting the breadstick preform to a quick bake heat treatment to form a preform having longitudinally extending surface cracks in the breadstick preform; A step of finishing firing of the stick preform; Also it relates to a method for producing bread sticks with taste like bread, including.

The features and advantages of the invention will be apparent from the following detailed description of one embodiment of the invention which is provided by the drawings, which are not limited by the accompanying drawings.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENT Referring to the drawings, a breadstick formed according to the present invention is designated by the numeral 1. The breadstick 1 is formed from a breadstick-making dough consisting of an aqueous suspension of a mixture of flour and yeast.
In particular, first a mixture is made from flour and yeast. Addition of salt to the mixture is also done. The basic components of the mixture are 76% by weight flour and 22.0% by weight.
And the East. 2.0% by weight or less of salt is admixed with these components using a mixer of a conventional design.
The mixture can be stored in a bag containing a predetermined weight, for example 50 kg. About 24 hours before use, an aqueous suspension of the mixture is prepared. In a normal two-speed mixer, 15 °
A quantity of water at a temperature of C and a corresponding quantity of the said mixture of flour, yeast and salt are added. For this purpose, the stirrer comprises a jacketed process vessel in which cooling water at 4 ° C. is circulated. The stirrer is first run at its high speed setting for about 30 minutes and then at its low speed setting until the mixture is completely suspended.

At this stage, the whey is almost
A suspension in the form of y) is obtained, which whey suspension is used according to the invention in a specific ratio as an ingredient of bread dough for bread stick making.

The first step of the process according to the invention consists of forming said aqueous suspension of flour, yeast and salt into a common dough for bread stick manufacture.
All the ingredients for the dough are "San Cacyano
mixed in a dough mixer of the type called "ssiano)".

Hereafter, the bread dough ingredients are listed in their respective weight percentages.

Wheat flour 66.3% Vegetable oil 5.3% Lard 1.3% Salt 1.7% Whey suspension 10.6% Water 14.6% The mixing step should be performed in the above mixer at low speed for about 1 minute. Start with and then continue at high speed for 4 to 5 minutes.

The next step in the method is to allow the dough to expand in the spare container. The dough is expanded at room temperature (23 ° C) in an atmosphere having a relative humidity of 60% for 5 hours. A piece of dough having a given weight is then passed through a roll stand to form a sheet of dough, which is then formed into a sheet thickness of 5-6 mm. After the end of this operation, the sheet is processed by a roll stand to form a three layer stack.

After further passing the sheet through the gap of the gauge roll to reduce the sheet to a final thickness of 4-5 mm, the sheet is fed to a panstick making machine known per se, said panstick making machine The machine dispenses a panstick preform. The bread stick is cut into a predetermined size and formed into a typical long stick shape.

Another step of the method according to the invention consists of subjecting the panstick preforms to a heat treatment intended to form longitudinal cracks 2 in them. For this purpose, the panstick preform emerging from the panstick maker is placed on a heated wire mesh of an oven and given it a heat treatment of flash baking at 100-120 ° C.

The baking time in this step is just 8 minutes, which results in the formation of longitudinal surface crevices 2 on each breadstick 1, which results in a unique so-called elongated French bread, for example as shown in the accompanying drawings. Can give the appearance of.

This baking step, using a heat treatment such as occurs in a relatively short time, gives the preform a light color. The method of the present invention involves finish baking the preform at a temperature of 150-170 ° C for about 10-12 minutes.

After the end of this last process step, the breadstick is ready for packaging.

The method of the present invention unexpectedly provides a breadstick product having a bready taste. Moreover, the breadsticks produced in this way have
The appearance is likewise similar to bread in that it has a cellular appearance that is quite different from the typical spongy appearance of breadsticks produced using conventional, known methods.

[Brief description of drawings]

FIG. 1 is a cross-sectional perspective view of a breadstick embodying the present invention.

[Explanation of symbols]

 1 breadstick 2 longitudinal crack

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Romeo Signani Italy 43100 Palma Via Valenti 6

Claims (11)

[Claims] 1. A breadstick having a bread-like taste, characterized in that the breadstick is formed from a breadstick-making dough consisting of an aqueous suspension of a mixture of flour and yeast. Bread sticks with a similar taste. 2. A breadstick according to claim 1, characterized in that it is formed with a longitudinal split. 3. The breadstick of claim 1, wherein the mixture further comprises up to 2% by weight sodium chloride. 4. A bread stick according to claim 1, wherein the mixture contains not more than 76% by weight of flour and not more than 22.0% by weight of yeast. 5. A method for producing a bread stick having a bread-like taste, the method comprising forming an aqueous suspension of a mixture of flour and yeast into a bread dough for making a bread stick, and forming the bread dough at room temperature. And expanding under an atmosphere having a selected relative humidity, and rolling the dough in a conventional manner to make a sheet bread dough having a selected thickness, thereby providing a predetermined thickness. Processing a breadstick preform from the sheet bread dough; subjecting the breadstick preform to a quick bake heat treatment to form a preform having longitudinally extending surface cracks in the breadstick preform; And the step of finishing baking the breadstick preform. Method for producing a bread stick with a taste like bread, including and up, the. 6. The step of expanding the dough is at least 6
The method of claim 5, wherein the method is performed under an atmosphere having a relative humidity of 0%. 7. The method of claim 5, wherein the expanding step is continued for at least 5 hours. 8. The method of claim 5, wherein the quick bake heat treatment is performed in an oven with the panstick preform placed on a heated wire mesh. 9. The method of claim 8 wherein the wire mesh is heated to a temperature in the range of 100 ° to 120 ° C. 10. The method of claim 8 wherein the heat treatment step in the oven is continued for 8 minutes or less. 11. The method of claim 5, wherein the step of completing the baking is performed in an oven at a temperature of 150-170 ° C. for at least 10-12 minutes.