JPH0773473B2 - Bread making method - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for making bread,
TECHNICAL FIELD The present invention relates to a method for forming bread dough for always producing stable and good bread for use in a bread production process.

[0002]

2. Description of the Related Art Conventionally, when forming bread dough into a spherical shape,
After kneading with a mixer, the resulting dough is divided into small pieces into small pieces, and then rounded by a rounder. In order to remove the gas in the dough generated by fermentation, apply a pressure from one place from the top, make it a petit roll or Kaiser roll, or perform the rounding work again by hand, and after finishing the molding, the final fermentation chamber At this point, the final expansion is performed and then firing is performed.

As another invention, a kneaded dough is first formed into a continuous strip-shaped dough having a constant thickness, which is cut into a certain area to be a measuring step, and the cut dough having a certain area is cut from one side. Bread making method by rolling up and forming (Patent No. 88
2998), while this patent was limited to the molding of rod-shaped bodies, it produced spherical bread, and the production of bread, which was previously called Yamagata bread, was done by rolling a spherical dough by hand. Even when making a loaf of bread that is arranged in a loaf case and forms a continuous chevron shape, the present invention does not need to be manually rolled by the spherical mass of bread dough formed by a method described below from a continuous sheet, thereby unmanned production of the chevron bread. It was made possible to do.

[0004]

The present invention is different from the above-mentioned conventional production method, and can form spherical bread dough even from a continuous dough sheet, and by fermenting it, the fermentation foam is made uniform throughout. In addition, the present invention provides a method capable of stably producing excellent bread by increasing the fermentation expansion volume as compared with the conventional method, and its constitution is a bread dough having a constant width and a constant thickness continuously supplied. Bend from both sides toward the center, then cut it to a certain length, roll it from one side to make a lump, put it on a box form or tray, ferment and expand, then bake To produce better bread.

[0005]

EXAMPLES The following is a description based on examples. A continuous dough sheet is produced by a well-known means. In this example, the production apparatus shown in FIG. 1 is used.
Reference numeral 1 denotes a bread dough mass after being kneaded, which is spread into a sheet by a dough spreading device 2. The dough spreading device 2 is configured such that a plurality of conveyors 3 and 4 having different speeds are provided in series so that a downstream conveyor operates faster than an upstream conveyor.

A roller mechanism composed of a plurality of rollers 5 is provided over the conveyors 3 and 4. The roller mechanism is one in which a plurality of rollers 5 revolve around an elliptical locus whose roller surface is provided in parallel with the conveyor, and the loci are linear while facing the conveyors 3 and 4. The fabric is configured to pass through the gap between the conveyors 3 and 4.

In addition to the roller mechanism that revolves around the axis, the spreading device uses a dough spreading mechanism using an active roller (Japanese Patent Application No. 1-53319) that linearly reciprocates on the conveyor of the present application. Is also good. The fabric folding devices 6 and 7 are provided on the conveyor downstream of the spreading device 2. A cutting device 8 is provided following the folding device. A winding device 20 is provided downstream of the cutting device 8.

The dough mass 1 is stretched by the leveling action of the dough by the activity roller of the spreading device 2 and is spread on the dough sheet 11 having a predetermined thickness. Then the folding device 6, 7
The side edges of the spreading fabric 11 are each bent toward the center side, and the folded fabric is conveyed as it is and cut into a predetermined length by the cutting device 8.

The cut dough 12 is formed into a spherical mass 13 by a winding device 20 provided downstream of the dough 12.
The spherical mass 13 thus formed is placed on the tray 21, and the bread baked after the conventional fermentation process has a large volume.

The reason for this is that the spherical mass 13 has the bending device 6,
Since the side end 14 and the cutting part 15 of the dough sheet 11 are enclosed inside the spherical mass by the winding device 7 and the winding device 20, expansion air during fermentation is suppressed from separating from the side end and the cutting part surface. It is possible to homogenize the fermented foam at any location, and it is possible to make the expansion volume larger than before.
Further, as shown in FIGS. 3 and 4, a plurality of these spherical lumps 13 are packed in a box shape and fermented and baked to obtain a good mountain bread. The folding of the dough sheet in the embodiment of the present invention is performed so that both side edges of the sheet are in contact with each other at the center of the dough as shown in FIG. 1. However, the present invention is not limited to this, and for example, a wide folding width is used. Even with a folding method such as tri-folding in which both ends are sufficiently overlapped, it can be rolled up into a spherical mass.

[0011]

INDUSTRIAL APPLICABILITY As described above, in the present invention, by spreading the bread dough by the active rollers, the gel of the gluten on the surface of the bread dough is strengthened, and the effect of preventing gas release from the surface is produced. Bending both ends of which is easy to discharge to the inside and then winding up from the direction perpendicular thereto makes it possible to obtain a pan having a larger specific volume than the conventional means. When a spherical bread is formed from a bread dough sheet according to the present invention, the release of gas during fermentation expansion is suppressed, the fermentation foam is made uniform throughout, and a stable shape without unevenness is obtained, and a bread with a large volume is obtained. .

[Brief description of drawings]

FIG. 1 is an overall perspective view of an embodiment of the present invention.

FIG. 2 is an overall side view of an embodiment of the present invention.

[Fig. 3] Explanatory diagram when fermenting and baking a plurality of spherical lumps of bread dough in a box form

FIG. 4 is an explanatory diagram of a case where a spherical mass of bread dough is placed on a tray for fermentation and baking.

[Explanation of symbols]

 1 Dough 2 Spreading device 3 Conveyor 4 Conveyor 5 Roller 6 Dough folding device 7 Dough folding device 8 Cutting device 11 Dough sheet 12 Cut dough 13 Rolled spherical dough 15 Cutting part 20 Winding device 21 Tray 22 Box form

Claims (1)

[Claims] 1. A dough which is continuously supplied is made into a continuous dough band having a constant width and a constant thickness, which is bent from both sides toward the center and then cut into a constant length and cut. The method for producing bread is characterized in that it is rolled up from one side to form a lump, placed on a box form or tray, subjected to fermentation expansion, and then baked.