JPH1175671A - Bread dough manufacturing method - Google Patents

Abstract

(57) [Summary] [Object] To provide a method for producing high-quality bread in which fish eyes do not appear on the surface of bread after baking, even if the dough is stored refrigerated or frozen for a long period of time. The present invention provides a method for producing bread dough, which comprises kneading yeast, flour, carbonate, an acid agent and water having refrigeration resistance and / or freezing resistance, and bread using the bread dough obtained by the method. And a fisheye inhibitor comprising a carbonate and an acid agent.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread dough, a method for producing bread dough, a method for producing bread, and a bread making improver.

[0002]

2. Description of the Related Art In the bread industry, as a means of streamlining production, a frozen dough baking method is used. In this method, the prepared bread dough is frozen and preserved to break the bread making process halfway, and after the frozen dough is thawed, it can be baked simply by taking a stove, so that the bread making process can be adjusted. it can. In addition, frozen dough can withstand long-term storage, which makes it possible to disperse work, and if frozen dough is delivered from a major bakery, freshly baked bread can be used by consumers at the end bread shops. Can be provided.

[0003] As another means for streamlining production, a refrigerated dough (refrigerated dough) baking method is used. This method
After the bread dough is prepared, it is stored at a low temperature within a range where the bread dough does not freeze, and it is baked by taking a stove when necessary. According to this method, compared to the frozen dough baking method,
The energy cost required for storing the dough can be reduced, and the time required for baking can be shortened because the thawing operation of the stored dough is unnecessary. Further, since the dough is not frozen, there is no damage to the dough due to freezing, and it is possible to obtain bread of higher quality than frozen dough.

However, when such refrigerated dough is used, yeast fermentation proceeds during refrigerated storage, which not only has an undesirable effect on bread dough but also changes the physical properties of the bread dough itself during refrigeration. In addition, there is a problem that the bread after baking has a small volume and is inferior in appearance and flavor. Various types of bread dough are used depending on at which stage of the bread making process the frozen or refrigerated storage is performed.
Bread dough which has the greatest labor-saving effect and is effective as a rational means includes bread dough used for freezing or refrigeration after molding, so-called molded frozen dough or molded refrigerated dough. However, when bread is manufactured using the molded frozen dough or the molded refrigerated dough, white vesicle-like spots called fish eyes appear on the surface of the baked bread, or the bread satisfies the specific volume and appearance of the bread. There is a problem that cannot be obtained.

[0005] As a method for preventing the formation of fish eyes on the surface of bread after baking, glycerin fatty acid esters or glycerin fatty acid organic acid esters (Japanese Patent Application Laid-open No.
-152935), ascorbic acids, amino acids, alums and glycerin fatty acid monoesters
JP-A-5-49384), ascorbic acids, gums, succinic monoglycerides and caseins (JP-A-7-77841), phospholipase C or lysophospholipase (JP-A-8-266213) and the like as bread improving agents. The methods used are known.

[0006] In a refrigerated dough baking method or a frozen dough baking method, in particular, in a baking method using molded refrigerated dough, development of a method for preventing fish eyes is always desired.

[0007]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a bread dough that has been stored for a long time in a frozen or refrigerated condition.
It is an object of the present invention to provide a method for producing high-quality bread in which fish eyes do not appear on the surface of bread after baking. The present inventors have found that by adding a carbonate and an acid agent to bread dough, good bubble nuclei are formed, so that fish eyes do not appear on the surface of the bread after baking even after long-term freezing or refrigerated storage. Heading, the present invention has been completed.

[0008]

SUMMARY OF THE INVENTION The present invention provides a method for producing a dough comprising kneading yeast, flour, carbonate, an acid agent and water having refrigeration resistance and / or freezing resistance. The present invention relates to a method for producing bread using the obtained dough. Further, the present invention provides a bread dough characterized by having yeast, flour, carbonate, and an acid agent having refrigeration resistance and / or freeze resistance, a method for producing bread characterized by using the bread dough, and a carbonate. And an acid agent.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The carbonate used in the present invention includes sodium carbonate, calcium carbonate, ammonium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate and the like, and preferably sodium hydrogen carbonate and ammonium hydrogen carbonate are used. . The amount of carbonate added is usually
0.1 to 3.0 parts by weight, preferably 0.2 to 1.0 parts by weight, based on 100 parts by weight of flour.

As the acidic agent used in the present invention, any compounds such as inorganic acids, organic acids or salts thereof, which are acidic as long as they are dissolved in water, include, for example, phosphoric acid,
Acetic acid, tartaric acid, citric acid, lactic acid, malic acid, succinic acid,
Examples include fumaric acid, monobasic calcium phosphate, monosodium phosphate, potassium tartrate, sodium fumarate, sodium acid pyrophosphate, glucono-δ-lactone, ammonium chloride, ammonium sulfate, calcined alum, calcined ammonium alum and the like. The amount of the acidic agent is usually 0.01 to 10 parts by weight, preferably 0.1 to 5 parts by weight, based on 100 parts by weight of the flour.

The fish eye inhibitor for bread according to the present invention comprises:
It can be produced by mixing a carbonate and an acid agent.
In addition to carbonates and acidifiers, inorganic agents other than carbonates and acidifiers (calcium salts such as calcium sulfate, sodium salts such as sodium chloride, etc.), amino acids (cystine and the like) include , Cysteine, etc.), enzymatic agents (cellulase, protease, lipase,
Amylase, etc.), soybean flour (soybean flour, etc.), starches (flour starch, corn starch, etc.), gums (carrageenan, xanthan, etc.), emulsifiers (lecithin, glycerin fatty acid ester, etc.) and the like may be blended.

The bread dough of the present invention is prepared by adding water to a bread-making raw material containing wheat flour as a main raw material, yeast, wheat flour, carbonate and an acid agent having refrigeration resistance or / and freezing resistance, and kneading the mixture by a conventional method. Can be manufactured. The yeast having refrigeration resistance and / or freezing resistance may be any of those described in the literature and commercially available products as long as it is used as baker's yeast. Specifically, for example, Saccharomyces cerevisi
ae ) FERM P-11937, P-11938 (Japanese Patent Laid-Open No. 4-234939)
, NCIMB 40328, 40329, 40330, 40331, 40332 (JP-A-5-76348), FERM P-12916 (JP-A-5-248896)
Publication), Diamond Yeast REIZO, FRZ [Kyowa Hakko Kogyo Co., Ltd.], Oriental LT Yeast, FD Yeast,
FD-1 yeast [Oriental Yeast Co., Ltd.], Nitten RS yeast [Nippon Sugar Beet Sugar Co., Ltd.], Kaneka Green Yeast, Green Yeast WS [Kanebuchi Chemical Industry Co., Ltd.], Sankyo yeast Y, M [Sankyo ( Co., Ltd.), 45 yeast (black), 45 yeast-red, 45FC yeast, 45SA yeast [Asahi Foods Co., Ltd.] and the like.

[0013] The bread-making raw material containing wheat flour as a main component includes, in addition to wheat flour, a raw material containing, for example, salt, sugar, skim milk powder, shortening, egg, yeast food and the like. As a method for producing bread of the present invention, except that the dough produced by the above method is used, the dough is refrigerated or frozen before baked bread, a conventional method in a refrigerated dough baking method or a frozen dough baking method. Can be used.

There are two types of baking methods: the direct kneading method and the sponge method. The former is a method in which all ingredients are mixed from the beginning. It is a method of making the dough by combining the remaining ingredients after making and fermenting. The following method is exemplified as a method for producing the bread of the present invention by the direct kneading method. A bread dough is made by kneading a bread-making raw material containing wheat flour as a main component, yeast having a refrigeration resistance or / and a freezing resistance, flour, a carbonate and an acid agent, and water. After fermentation (floor time) of the dough at 20 to 35 ° C. for 10 to 120 minutes, the fermented product is divided into appropriate sizes, bench time is taken at room temperature for 10 to 30 minutes, and the dough is divided and molded. Refrigerated at -2 to 15 ° C for 1 to 7 days, or frozen at -10 to -30 ° C for 1 to 30 days. After refrigerated or frozen storage, the dough is thawed or thawed, fermented at 30-40 ° C. for 30-90 minutes, and baked to obtain bread.

The following method is exemplified as a method for producing the bread of the present invention by the sponge method. About 70% of all used flour,
After adding water to yeast, yeast, food, etc., kneading to make a medium seed dough, fermenting (medium seed fermentation) at 25 to 35 ° C. for 3 to 5 hours, and then removing the remaining ingredients (flour, water, salt, shortening, etc.) Add and knead to make the dough. The carbonate and the acid agent are each added alone or as an anti-fish eye agent when the medium or dough is made. Thereafter, the dough is fermented (floor time), divided, bench time, divided, molded, refrigerated or frozen, fermented (foiled), and baked in the same manner as in the direct kneading method to obtain bread.

Examples and comparative examples are shown below.

[0017]

【Example】

Examples 1 to 8 and Comparative Example 1 Straight kneading (straight) was performed according to the following formulation (shown as a value when the total weight of flour was 100 parts by weight) and the process.
A sweet bun was manufactured by the method.

Formulation (parts by weight) Strong powder 100 Sugar 25 Salt 0.8 Skim milk powder 3 Shortening 10 Whole egg 10 Refrigerated / freeze-resistant yeast 5 [Kyowa Hakko Kogyo Co., Ltd. Dia East FRZ] East Food 0.2 [Kyowa Hakko Kogyo Co., Ltd.] Pan Diamond C700] Wed 47

Process mixing: Low speed 3 minutes, medium speed 3 minutes, shortening added Low speed 2 minutes, medium speed 3 minutes, medium speed 5-6 minutes Kneading temperature: 27 ° C. Floor time: 28 ° C., 40 minutes Division: 50 g Bench Time: 20 minutes Molding: Roll refrigerated: 4 ° C, 3 days Defrosting: Room temperature (25 ° C), 30 minutes Proofer: 38 ° C, 85% RH, 60 minutes Firing: 210 ° C, 10 minutes

In Examples 1 to 8, sodium bicarbonate and the acidifying agent shown in Table 1 were added together with the other ingredients at the time of mixing the dough. In Comparative Example 1, the carbonate and the acidifying agent were not added. Table 1 shows the amounts of sodium hydrogencarbonate and the acidifying agent added, and the results of evaluation of the quality of the bread obtained by baking.

[0021]

[Table 1]

As apparent from Table 1, Examples 1 to 8
The quality of the bread obtained in Comparative Example 1 was superior to the quality of the bread obtained in Comparative Example 1.

[0023]

According to the present invention, it is possible to provide a method for producing high-quality bread in which fish eyes do not appear on the surface of the bread after baking even when the bread dough is stored in a refrigerator or frozen for a long period of time. it can.

Claims (5)

[Claims] 1. A method for producing bread dough, which comprises kneading yeast, flour, carbonate, acid agent and water having refrigeration resistance and / or freezing resistance. 2. A method for producing bread, wherein the dough obtained by the method according to claim 1 is used. 3. A bread dough comprising yeast, flour, carbonate, and an acid agent having refrigeration resistance and / or freezing resistance. 4. A method for producing bread, comprising using the dough according to claim 3. 5. An anti-fisheye agent for bread comprising a carbonate and an acid agent.