JPH0328171B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing frozen bread dough that prevents a series of freezing damage phenomena occurring in frozen dough and has a fast thawing speed that can withstand long-term frozen storage. Frozen bread dough has the advantage of being distributed to users as frozen dough, allowing users to easily make freshly baked bread through fermentation and baking. Due to freezing damage to baker's yeast during storage, it is difficult to make bread that has sufficient specific volume and is well-fried. In contrast, increasing the amount of sugar is currently the most effective method, but if a large amount is added, the sweetness is too strong and it cannot be applied to bread with a small amount of added sugar, and the effects are not satisfactory. It's not on. From a different perspective, by adding large amounts of baker's yeast, not performing primary fermentation, or keeping the temperature low,
Attempts have been made to suppress the fermentation state of baker's yeast to a low stage, make it more resistant to freezing, and further reduce dough damage, but with this method, it is necessary to ferment for a longer period of time after thawing the dough. However, it has the disadvantage of being very time-consuming for consumers. The present invention solves the above problems, and even if frozen at the stage of fermentation with the usual amount of baker's yeast added,
As a result of repeated research with the aim of making bread that withstands long-term frozen storage at temperatures below -18°C and allows users to easily make bread, we added sodium lactate to the dough to lower its freezing temperature than normal. The inventors have discovered that the above object can be achieved by adjusting the amount, and have completed the present invention. That is, the present invention relates to a method for producing frozen bread dough, characterized in that sodium lactate is added during the production of bread dough. The present invention will be explained in detail below. The freezing temperature of bread dough is determined by the raw materials such as sugar, fats and oils,
So-called rich bread dough that contains relatively large amounts of eggs, dairy products, etc. For example, butter roll dough that has 10 parts of added sugar per 100 parts of wheat flour.
The temperature is around 6°C, and the temperature is around -4°C for so-called lean bread dough, such as white bread and French bread, which contain a small amount of sugar, oil, etc. The food additive sodium lactate is a 50-60% aqueous solution, but this is diluted to a 1-15% sodium lactate aqueous solution and added in 45-65 parts per 100 parts of wheat flour. In other words, adding 0.5 to 9 parts of sodium lactate to 100 parts of wheat flour will lower the freezing temperature by 0.2
℃ can be lowered by 6℃. As for the method of adding sodium lactate, the effect is noticeable when the freezing temperature is lowered to -8℃ or below, so it is desirable to add 2 to 6 parts per 100 parts of wheat flour, and if it is more than 6 parts, the kneading time will be shorter. It is undesirable for it to grow. Sodium lactate has a weaker salty taste than common salt, so it can be added in large amounts to sweet butter roll dough. By adding sodium lactate, the freezing temperature is lowered by 0.2
℃ can be lowered by 6℃. Increase the amount of antifreeze water in frozen dough by lowering the freezing temperature,
It also makes ice crystals finer. Therefore, by preventing damage to the dough due to freezing and preventing freezing damage to baker's yeast, frozen bread dough that can be stored for a long period of time can be produced. By adding sodium lactate as described above, the frozen bread dough whose freezing temperature has been adjusted to be lower than usual is provided to the user in a divided, rolled or shaped state, and the user can easily bake, bake, etc. By performing baking, it becomes possible to make freshly baked bread with excellent specific volume and good freshness. Examples will be described below. Example 1 The straight method shown in Tables 1 and 2 was carried out on butter roll dough, and the dough was made using the manufacturing method in a normal temperature environment, and one was unfrozen and baked as is, and the other was stored frozen and then thawed and baked. compared with what was done. As a control, dough prepared without adding sodium lactate was used.

【table】

[Table] Test method Dough molding Incubation → Baking (non-frozen area) Freezing (-20℃) → Storage (-20℃ 4 weeks) →
Thawing (30 minutes at room temperature) → Frozen → Baking (frozen section) Margarine was added during mixing. In addition, the baking and baking were performed in a home oven, and the volume of 40 g of dough after baking was as follows.

[Table] The freezing temperature was -8°C. In the frozen area, foods containing sodium lactate are
The amount was 150ml, the same as in the non-frozen section, the inner layer was well-developed, and the outer skin was well-colored and well-baked. On the other hand, without additives, the bread had a volume of only 80 ml, had poor color, and was short in height. Example 2 Butter roll dough similar to Example 1, but
As shown in Tables 3 and 4, the amounts of sodium lactate and sugar added were increased to lower the freezing temperature.

【table】

【table】

[Table] Margarine was added during mixing. The baking and baking were done in a home oven. The freezing temperature dropped to -10°C, and the volume of the 40g dough after baking was as follows.

[Table] By adding sodium lactate, it was possible to prevent the volume from decreasing in the frozen section and to obtain bread with a good crust and a good coloring. Example 3 Similar to Examples 1 and 2, bread dough prepared by the standard dough method shown in Tables 5 and 6 was prepared in the frozen section (-20
℃, 4 weeks) and non-frozen sections.

【table】

【table】

[Table] In a home oven, the dough was divided into 40g pieces and baked. The freezing temperature dropped to -10°C, and the volume after firing was as follows.

[Table] By adding sodium lactate, volume reduction in the frozen area could be prevented. As described above, by adding sodium lactate, we were able to lower the freezing temperature and create bread dough that can be stored frozen.

Claims (1)

[Claims] 1. A method for producing frozen bread dough, characterized by adding sodium lactate during the production of bread dough.