JPH0515411B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention provides a novel method for producing bread dough, more specifically, in the production of bread dough by the dough method, dough fermentation is not performed at all or the fermentation time is shortened, and gluten is removed. This invention relates to a method for producing bread dough that enables smooth and uniform production. [Prior art and its problems] Conventionally, bread dough is manufactured by using 50 to 100% by weight (hereinafter expressed in % unless otherwise specified) of the total amount of flour such as wheat flour (100), some water, and yeast. The dough method is carried out in which the mixture is kneaded, fermented, and then the remaining 50% to 0% of the flour, water, and auxiliary materials are added to the mixture for final kneading. However, this method has the disadvantage that it takes 4 to 5 hours to ferment the dough, and a method that can produce delicious bread in a short time has been desired. [Means for Solving the Problems] Under such circumstances, the inventor of the present invention conducted intensive research to overcome the above-mentioned drawbacks, and as a result, the amount of grain flour such as wheat flour added in the first step was further reduced, and the bread dough was improved. If the entire amount of water used in production is stirred at high speed to form an emulsion, the same results as those obtained by medium fermentation can be obtained; therefore, if the remaining flour and auxiliary materials are added to this and the main kneading is carried out, , The flour added in the second step has an emulsion as an inducer and is uniformly converted into gluten, and a good bread dough can be obtained in a short time by not requiring fermentation at all or by only performing it for a short time. They discovered this and completed the present invention. That is, the present invention assumes that the amount of whole grain flour such as wheat flour used for manufacturing bread dough is 100%, and 60 to 70 wt. A mixture of water was adjusted to pH 4.5 to 5.5, and the mixture was rotated at
Stir at high speed at 2,000 to 10,000 rpm to form an emulsion.
To provide a method for producing bread dough, which comprises adding approximately 2 to 3% by weight of the total amount of yeast to the emulsion and mixing, and then adding and mixing the remaining grain flour such as wheat flour and auxiliary raw materials. be. More specifically, the method of the present invention is carried out as follows. First, in the first step, grain flour such as wheat flour or rye flour is used in an amount of 30% or more and less than 50% of the total amount, and is added to the total amount of water. The amount of water depends on the flour
Set it to 60-70% when it is 100. When the amount of flour exceeds 50%, the viscosity becomes high and high-speed stirring becomes impossible, making it impossible to obtain an emulsion.
It is necessary to adjust the pH of this water and flour mixture to between 4.5 and 5.5; if the pH is lower than 4.5, the volume will not be present in the baked bread, and if the pH is higher than 5.5, the emulsifying property will be poor and undesirable. . Adjustment of pH is performed by adding ascorbic acid, acetic acid, etc. The mixture can be stirred at high speed using a homogenizer, homomixer, disperser, etc.
It is done at 2000-10000rpm. The temperature of the mixture at this time is preferably 20 to 40°C. Stirring may be performed until the mixture becomes an emulsion. This is the amount of flour,
Although it varies depending on the stirring conditions, stirring may be continued until the viscosity drops once and then rises again to reach the first peak, which usually takes 3 to 40 minutes. First, approximately 2 to 3% of the total amount of yeast is added to the thus obtained emulsion and mixed. The yeast-added emulsion is preferably fermented for 0.5 to 1 hour. If yeast is added to the raw materials before stirring, the viscosity will increase abnormally during high-speed stirring, making high-speed stirring difficult and making it impossible to obtain an emulsion. Remaining flour (50-40%) to emulsion in second step
Addition and mixing of auxiliary raw materials such as skim milk powder, salt, sugar, and toning can be done using normal mixing methods, e.g.
This is done by stirring at 60-130 rpm for 3-10 minutes. The bread dough thus obtained is fermented, divided, molded, fermented, and baked by known methods to obtain fluffy bread with good texture. [Effects of the Invention] As described above, the present invention makes it possible to obtain uniformly glutenized bread dough without the need for long-term fermentation as in the conventional method, so it is possible to easily make delicious bread dough in a short time. It is possible to make bread. [Example] Next, an example will be given and explained. Example 1 40 parts by weight of wheat flour and 63 parts by weight of water were mixed lightly, and 0.1 part by weight of ascorbic acid was added to this.
Adjusted pH to 5.2. Next, the mixture was stirred at high speed for 20 minutes using a homogenizer at a rotation speed of 8000 rpm (PH 5.2 after stirring). After stirring, 3 parts by weight of yeast was added and mixed gently for several seconds. Then add the following formulation,
I did a real fake. Wheat flour 60 parts by weight Skimmed milk powder 2 Salt 2 Sugar 5 Yeast food 0.1 Short toning 5 For the final kneading process, add all the ingredients in the above mixture except shortening and mix at medium speed (62 rpm; omitted below). Mix for 1 minute, add shortening, and mix at high speed (126 rpm; omitted below).
Mixing was performed for a minute. The bread dough obtained by the main kneading process was divided into 250g pieces after 20 minutes of floor time, and rolled into balls. After 20 minutes of bench time, the dough was molded using a molder, and the temperature was 36
The bread was fermented in a baking tray at 86% humidity and baked in an oven at 210°C for 25 minutes to obtain a mountain-shaped loaf of bread. The quality of the obtained bread was evaluated by a panel of 10 people based on the evaluation criteria shown in Table 1, and the average results are shown in Table 2 along with the measurement results of the volume of the bread.

【table】

[Table] Comparative Example 1 Bread was obtained by performing the same blending and operation as in Example 1 without adjusting the pH of the mixture before high-speed stirring (PH5.9). This bread was subjected to the same quality evaluation as in Example 1, and the results are shown in Table 2. Note that the pH value (5.9) before high-speed stirring remained the same after high-speed stirring was completed. Control Example Bread obtained by the usual 70% dough method was used as a control example. The blending and operations were performed as follows. 70 parts by weight of wheat flour, 2 parts by weight of yeast, 0.1 part by weight of yeast food and 40 parts by weight of water were put into a bread making mixer and mixed for 2 minutes at low speed and 2 minutes at medium speed. The pH value at this time was 5.8 at the start of mixing and 5.5 after mixing.
Next, this dough was fermented for 4 hours at a temperature of 27°C and a humidity of 74%. Next, the following formulation was added and the final kneading was performed. Flour 30 parts by weight Water 25 Skimmed milk powder 2 Salt 2 Sugar 5 Shortening 5 For the final kneading process, add all the ingredients in the above mixture except for shortening and mix at low speed for 1 minute and at medium speed for 4 minutes. After adding shortening, mixing was performed at medium speed for 7 minutes and at high speed for 1 minute. The bread dough obtained by the main kneading process was divided into 250g pieces after 20 minutes of floor time, rolled into balls, 20 minutes of bench time, molded using a molder, and placed in an oven at 210℃ for 30 minutes.
After baking for a minute, a mountain-shaped loaf of bread was obtained. The quality of the obtained bread was evaluated and measured in the same manner as in Example 1, and the results are shown in Table 2.

[Table] Example 2 30 parts by weight of wheat flour was mixed with 63 parts by weight of water, and then
The pH was adjusted to 4.5 by adding 2.5 ml of 10% acetic acid. Then, use a homomixer to increase the rotation speed.
Stirred at high speed for 20 minutes at 10,000 rpm (PH after stirring
4.5). After stirring, 3 parts by weight of yeast was added and mixed gently for several seconds. Next, after fermenting for 30 minutes at a temperature of 27°C and a humidity of 74%, the following formulation was added and the final kneading was performed. Wheat flour 70 parts by weight Skimmed milk powder 2 Salt 2 Sugar 5 Yeast food 0.1 Shyotoning 5 parts by weight The following operation was carried out in the same manner as in Example 1 to obtain mountain-shaped bread. This quality is shown in Table 3. Example 3 45 parts by weight of wheat flour, 63 parts by weight of water and 0.07 parts by weight of ascorbic acid were mixed to adjust the pH to 5.5. Then, using a disperser, the rotation speed was 3000 rpm.
The mixture was stirred at high speed for 30 minutes (PH5.5 after stirring). After stirring, 3 parts by weight of yeast was added and mixed gently for several seconds. Next, the following formulation was added and the final kneading was performed. Flour 55 parts by weight Skimmed milk powder 2 Salt 2 Sugar 5 Yeast food 0.1 part by weight Shionning 5 The same operations as in Example 1 were carried out to obtain mountain-shaped bread. The quality is shown in Table 3.

【table】

【table】

Claims (1)

[Claims] 1 The amount of whole grain flour such as wheat flour used in the production of bread dough is 100%, of which 30% or more by weight
For flours such as wheat flour and whole grains containing less than 50% by weight
A mixture consisting of 60 to 70% by weight of water is adjusted to pH 4.5 to 5.5, the mixture is stirred at high speed at 2000 to 10000 rpm to form an emulsion, and approximately 2 to 3% by weight of yeast is added to the emulsion. A method for producing bread dough, which comprises adding and mixing the entire amount of bread dough, and then adding and mixing the remaining grain flour such as wheat flour and auxiliary raw materials.