JPH0328169B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a bread having a cavity large enough to insert ingredients therein, and a method for manufacturing the same. In recent years, breads with toppings such as meat, fish, vegetables, and fruits inserted into the interior have been appearing on the market in order to simplify dietary habits and provide nutritional considerations. It is convenient for such a bread to have a cavity with a height of 30 mm or more to make it easier to insert the ingredients and to stabilize the position of the ingredients. This type of bread manufacturing method requires that the protein content be
A method that is possible only when using flour with a content of 12% by weight (hereinafter referred to as %) or more
50808) is known. However, the bread produced by this method has the disadvantage that the crust has too strong viscoelasticity (so-called grinding) and is not crispy, making it difficult to harmonize the texture of the bread with the ingredients. In order to prepare bread without these defects, that is, bread with a crispy and crispy texture, it is sufficient to use wheat flour with a protein content of less than 12%. It was considered impossible to form a cavity of a certain size. Therefore, the present inventor conducted various studies in order to obtain bread with good texture and sufficient cavities using wheat flour with a protein content of less than 12%, and as a result, the present invention was completed. That is, the present invention provides a bread having a cavity made of a bread raw material containing wheat flour and malt flour with a protein content of 8.5 to 11.8%, a bread dough prepared from the raw material, and then sequentially fermenting, sheeting, molding, and roasting the bread dough. This is a method of manufacturing the bread by baking it in a furnace. In general, bread production uses raw materials as dough,
After fermenting it, it goes through the following steps: molding, roasting, and baking. In the present invention, bread is also manufactured according to this method, but the bread raw materials used in the present invention have a low protein content.
It contains 8.5-11.8% wheat flour and malt flour. If the protein content of wheat flour is less than 8.5%, so-called cavities cannot be formed, and if it exceeds 11.8%, the desired texture cannot be obtained. In addition, it is preferable to use malt flour at a ratio of 0.1 to 0.6% based on wheat flour. As raw ingredients other than wheat flour and malt flour, those normally used in bread production are used. Incidentally, examples of common raw material formulations in the present invention are as follows. Wheat flour (protein content 8.5-11.8%)
100 parts by weight (abbreviated as parts below) Sugars 0-5 parts Salt 1-3〃 Malt flour 0.1-0.6〃 Oil Fat 0-5〃 Yeast 1-5〃 Water 40-70〃 In addition to these , skim milk powder, soybean protein, flavoring agents, etc. may be used as appropriate to improve flavor. To carry out the present invention, bread dough is first prepared using the above-mentioned raw materials, and the dough temperature is set at 25 to 28°C, which is slightly lower than usual, and it is preferable to raise this temperature. And this bread dough has a swelling ratio of 1.5 to 2.0.
It is best to ferment it until it doubles, which requires 20
It can be carried out for 10 to 30 minutes at ~30°C. Next, sheet the bread dough to a thickness of 2 to 5 mm. If the thickness of the dough is less than 2 mm, the desired cavity cannot be formed, while if it exceeds 5 mm, the texture of the bread will deteriorate, which is not preferable. The sheeted bread dough is formed into a suitable shape, for example, a circle with a diameter of 150 mm. Since the height of the bread cavity is determined approximately in accordance with the dimensions of the bread dough, it is preferable that the dough diameter be 50 mm or more. The roasting process ends when the dough becomes about 1.3 to 1.7 times thicker. This can be done for 10-20 minutes at a humidity of 50-70% and a temperature of 35-40°C. Incidentally, the firing may be carried out in a conventional manner. Bread obtained by the above manufacturing method is used by cutting part or all of the body and inserting the ingredients into the cavity.Since the cavity is large, it is easy to insert the ingredients, and it blends well with the ingredients. It has a crisp texture. Furthermore, according to the production method of the present invention, the fermentation time and roasting time are particularly short, making it possible to significantly shorten the production time compared to conventional production methods. In order to demonstrate the present invention more specifically, Examples will be given and explained below. Example 1 100 parts of wheat flour with each protein content shown in Table 1, 3 parts of sugar
1 part, 2 parts salt, 0.3 part malt flour, and fats and oils
1.5 parts were mixed in a mixer. To each 100 parts of the resulting mixture, add 3 of the amounts of water and yeast shown in Table 1.
The mixture was kneaded using a mixer at low speed for 2 minutes and then at high speed for 5 minutes to obtain bread dough having a kneading temperature of 26°C. After fermenting these at 25℃ for 30 minutes, sheet the dough to a thickness of 3 to 4 mm and a diameter of 150 mm.
It was punched out into a circular shape. Next, these circular doughs were roasted for 15 minutes at a humidity of 60% and a temperature of 40°C.
Bread with cavities was produced by baking at ℃ for 5 minutes. As a control, bread was produced in the same manner as above, except that wheat flour with a protein content of 8.0% and 12.5% was used, and the amount of water added was 53 parts and 65 parts, respectively. Table 1 shows the comparison results of these breads.

[Table] Example 2 To each of the amounts of malt flour shown in Table 2, 100 parts of wheat flour with a protein content of 9.0%, 2 parts of glucose, and 1.5 parts of salt were added.
1 part and 1.0 part of soybean oil were mixed in a mixer. 57 parts of water and 4 parts of yeast were added to 100 parts of each of the resulting mixes, and mixed in a mixer at low speed for 2 minutes and then at high speed for 4 minutes to obtain bread dough having an upper temperature of 28°C. These bread doughs were fermented at 28℃ for the specified time shown in Table 2, then divided into 60g portions, and after 10 minutes of bench time, rolled to a thickness of 3.
It was sheeted to ~4 mm and molded into a circular shape with a diameter of approximately 150 mm. As a control, bread was produced in the same manner as in the example except that malt flour was not used and the fermentation time was 60 minutes, and 0.7 part of malt flour was used and the fermentation time was 5 minutes. Table 2 shows the comparison results of these breads.

【table】

Claims (1)

[Scope of Claims] 1. A bread having a cavity made of a bread raw material containing wheat flour and malt flour with a protein content of 8.5 to 11.8% by weight. 2 The amount of malt flour added is 0.1 to wheat flour.
A bread having cavities according to claim 1 in which the amount is ~0.6% by weight. 3. A bread having a cavity according to claim 1 or 2, wherein the height of the cavity is 30 mm or more. 4. Bread having a cavity characterized by preparing bread dough from bread raw materials containing wheat flour and malt flour with a protein content of 8.5 to 11.8% by weight, and then sequentially fermenting, sheeting, molding, roasting, and baking this bread dough. manufacturing method. 5 The amount of malt flour added is 0.1 to wheat flour.
5. A method for making a bread having cavities according to claim 4, wherein the amount is 0.6% by weight. 6. The method for manufacturing bread having a cavity according to claim 4 or 5, characterized in that the sheeting is performed so that the thickness of the dough is 2 to 5 mm.