JPH0734702B2 - Fermented frozen bread dough manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a fermented frozen bread dough, and more particularly to a method for producing a frozen bread dough after the final fermentation.

[Prior Art] The conventional method for manufacturing frozen bread dough is based on the direct kneading method,
Wheat flour, yeast and other necessary auxiliary materials and water at the same time to make a dough, to make a dough, without fermentation, or after a short first fermentation, divide the dough into a predetermined weight, It was commonly done by rounding and freezing.

On the other hand, recently, the plastic freezing method is also used. This is a method in which the dough after division and rounding is bench-timed for a certain period of time, then shaped, shaped to the final shape and frozen.

To make these frozen doughs into bread, the doughs are thawed, and if necessary, processing such as shaping is performed, and the final fermentation is performed before baking.

The problem with this frozen dough is that it requires skill in the method of thawing the dough and the fermentation operation, which makes it difficult to work at the bakery shop or at home. In addition, the bread dough during frozen storage is destroyed by yeast and the gluten structure is destroyed by the effect of the reducing substance glutathione generated from yeast cells, and the product quality after thawing and baking is significantly reduced. It is said that the frozen dough bread method has a big problem that the volume of the unpleasant device due to the death of the yeast and the destruction of the Delten structure of the product decreases.

In addition, in order to eliminate the complexity of the work process, it is also possible to freeze the dough after the final fermentation and to make it into a frozen dough.

For example, in "Frozen Dough for Yeast Fermented Foods and a Method for Producing the Same" of JP-A-61-216634 (hereinafter referred to as Publication A), 500 to 1,500 ppm of L-ascorbic acid and 0.1 to 1 weight of flour are used. Frozen dough is made by adding emulsifiers up to 5% HLB. This is to obtain a dough structure that can withstand the gluten fortification of wheat flour by adding a large amount of bread dough L-ascorbic acid and freeze / thaw it in the final fermentation.

Further, JP-A-61-149035 (hereinafter referred to as publication B)
In "Production Method of Fermented Frozen Bread Dough", there is shown a method for producing a fermented frozen bread dough by carrying out a final fermentation at 0 to 10 ° C for 4 to 24 hours. And because this method ferments at low temperature, it prevents the death of yeast,
Freezing resistance is strengthened by using S rosei that is resistant to low temperatures.

[Problems to be Solved by the Invention] However, in the above publication A, by using a large amount of L-ascorbic acid, the binding strength of the dough is strengthened, but the extensibility of gluten is extremely lowered, and during baking. There is a problem that the bread shrinks and the bread has a poor volume, flavor and texture.

And, in the publication B, there is a problem in the gluten structure of the frozen bread dough, and it does not endure freezing sufficiently, for example, -20 ° C.
There is a problem that the limit is about 3 days.

Therefore, the present inventor has focused on a frozen bread dough that has been subjected to final fermentation, which has a less complicated work process and is convenient, and has tried to obtain good bread.

That is, the object of the present invention is to solve various problems in the production method of the conventional fermented frozen bread dough described above, even if the final fermented bread dough is frozen, the volume is excellent when baked, It is intended to provide a method for producing a fermented frozen bread dough capable of obtaining bread having a good flavor and texture.

[Means for Solving the Problems] In order to achieve the above-mentioned problems, the present invention is a method for producing a frozen bread dough, which comprises freezing the bread dough mainly composed of wheat flour with yeast, and freezing after the final fermentation, Use high-protein high-strength flour with a protein content of 14% or more for the bread dough and add cystine to the bread dough flour.
A method for producing a fermented frozen bread dough, wherein 10 to 50 ppm or 10 to 50 ppm of cystine and 0.1 to 0.5% of calcium stearyl lactate (hereinafter referred to as CSL) are added.

The present invention is characterized in that a high protein strength flour having a protein content of 14% or more is used to improve the flavor, texture and volume of baked bread.

In the present invention, as a dough improving agent, 10-50 ppm cystine, or 10-50 ppm cystine, and
It is characterized by the addition of 0.1-0.5% CSL, which further improves the flavor, texture and bolus of baked bread.

If the cystine content is less than 10 ppm, the dough improving effect is small, and if the cystine content is more than 50 ppm, the effect is not necessarily good. Also, when using cystine and CSL together,
The addition within the above-mentioned combination range is effective, and the volume, flavor, and texture are superior to the case of adding cystine or CSL alone.

In the bread dough in the present invention, L-ascorbic acid 20 to 30 ppm, ammonium chloride 200 to 400 ppm, calcium sulfate 200 to 400 ppm, and α-amylase as a starch degrading enzyme are usually used in yeast foods with respect to bread dough flour. Amount added.

[Action] The high-protein strong flour strengthens the gluten structure of the bread dough, and can withstand the severe conditions of fermentation and freezing. Cystine strengthens the network structure by the S-S bond in gluten and enhances the tensile strength of bread dough. CSL is 0.1 to 0.
By adding about 5%, preferably about 0.3%, gluten maintains a certain degree of flexibility, and a balance between tensile strength and extension force is achieved. Therefore, protein denaturation during freezing is prevented, and baking after freezing results in bread of good quality.

[Examples] Next, examples according to the present invention and examples will be described.

In addition, each of the following Examples and the bread-making method of Examples is a direct kneading method, and L-ascorbic acid and a starch-degrading enzyme (α-
Amylase), cystine, and CSL were added directly to the dough.

Example 1 Prepared the compounding ingredients of each compounding group A, B, C, D shown in Table 1, and according to the process shown in FIG. 1, frozen dough A for croissant for each compounding group A, B, C, D , B, C, D were manufactured.

In addition, the wheat flour of the blending section B was added with active gluten to increase the protein content. The above yeast food is ammonium chloride 30%, calcium sulfate 20%, L-ascorbic acid 3
%, A small amount of α-amylase, and the balance consisting of a supplementary material (corn starch). Examples 1 and 2, Example 2 and Example 3 described later
The yeast food has the same composition.

That is, each combination section A, B, C, D was subjected to the following process treatment.

The ingredients other than the roll-in margarine were kneaded with a mixer to give a kneaded dough. Mixer kneading is slow 6 minutes,
High speed 8 minutes, kneading temperature of 20 ℃. The kneaded dough was left for 30 minutes in a fermentation chamber at 28 ° C. for the first fermentation.

Then, the dough after the first fermentation was placed in a retarder at 3 ° C. for 12 hours.
After leaving for a while, the dough after the retarder was folded with roll-in margarine, then folded twice in three and left at 3 ° C. for 3 hours to cool, and then folded once in three. After folding, the dough was shaped and finally fermented. The final fermentation was carried out for about 90 minutes in a fermentation room at 33 ° C and a humidity of 75%. And the dough after the final fermentation was transferred to the freezer and kept at -35 ° C for about 1 hour.
After quenching for a while, store at -20 ℃ and store each frozen bread dough A, B,
C and D were obtained.

The frozen bread dough A consisting of the blending section A corresponds to a conventional product and serves as a control.

Next, each frozen bread dough A, B, C, D was immediately baked in an oven to obtain croissants A, B, C, D.

The thus-obtained croissants A, B, C and D were weighed (standard 40 g) and volume to determine the specific volume, and shown in Table 2.

As shown in Table 2, it was recognized that B, C and D, and especially D, had a larger specific volume than the control A. Also, B, C, and D had a rich scent and taste, and had a delicious taste.

Example 1 The compounding ingredients of the compounding groups D, E, F, B, H shown in Tables 3 and 4 were prepared according to the above-mentioned Example 1 for each compounding group D, E, F, G, H. First
Frozen bread dough D, E, F, G, H for croissants that had been subjected to the final fermentation was produced by processing according to the steps shown in the figure.

Then, the frozen bread dough D, E, F, G, H was immediately baked in an oven to obtain croissants D, E, F, G, H.

The croissants D, E, F, G and H thus obtained are weight (standard 40 g)
The volume was measured, and the specific volume was determined and shown in Table 5.

As shown in Table 4, the compounding groups F, G, and H in which high-strength flour with a protein content of 14% was used and cystine was added had a large specific volume and a good scent and taste.

Example 2 The compounding ingredients of each compounding group I, J, K, L, M shown in Table 6 and Table 7 were prepared in accordance with the above-mentioned Example 1 for each compounding group I, J, K, L, M. First
Frozen pantuses I, J, K, L, and M for croissants, which had been processed according to the steps shown in the figure and finished the final fermentation, were produced.

Next, the frozen bread doughs I, J, K, L and M were immediately baked in an oven to obtain croissants I, J, K, L and M.

The croissants I, J, K, L and M thus obtained are weight (standard 40 g)
The volume was measured and the specific volume was determined and shown in Table 8.

In addition, the croissants I, J, K, L and M are
The flavor and texture were examined. Panel is for men aged 20-40
A total of 10 people, including 5 people and 5 women, were used for evaluation. The results of the panel test are shown in Table 9. In addition, the numerical value in each section is shown as an average value.

From Table 9, the evaluation points for croissants K, L and M were high.
K, L and M were rich in aroma and taste.

Example 2 A large number of frozen bread dough N- for croissants that had been subjected to the final fermentation by treating the compounding ingredients of the compounding group N shown in Tables 10 and 11 according to the process of FIG. 1, N
-2, N-3, N-4 were produced.

Each frozen bread dough N-1, N-2, N-3, N-4 was frozen and stored for the period shown in Table 11, and then frozen bread dough N for each frozen storage period.
-1, N-2, N-3, N-4 were immediately baked from the frozen state in an oven to obtain croissants.

The croissants N-1, N-2, N-3, and N-4 obtained were weighed (standard 40 g) and volume, and the specific volume was calculated.
The results are shown in Table 2.

As is clear from Table 12, frozen bread dough N-1, N-2, N
The change in specific volume of -3 is small, and it can be said that frozen storage is good up to about 14 days, and the specific volume is slightly reduced even after 30 days, but the quality is maintained reasonably.

Example 3 The compounding ingredients of each compounding group O, P, Q shown in Table 13 and Table 14 were
Frozen bread dough O, P, Q for butter rolls, which had been subjected to the final fermentation by processing according to the process shown in FIG. 2 for each of the compounding zones O, P, Q, was produced.

Each compounding component in each compounding group O, P, Q was kneaded with a Misaki to make a kneaded dough. The kneading of the mixer was carried out at a low speed for 6 minutes, a high speed for 8 minutes, and a kneading temperature of 27 ° C. The dough is put in the fermentation room at 28 ℃
It was left for 120 minutes for the first fermentation. The dough after the first fermentation was punched and then left at 28 ° C. for 30 minutes for the second fermentation.
The dough after the second fermentation was divided and then left at 28 ° C for 20 minutes for bench time. Then, it was shaped and left for 60 minutes in a fermentation chamber at 38 ° C. and a humidity of 80% for final fermentation. After the final fermentation, each dough was moved to a freezer and rapidly cooled at -35 ° C for about 1 hour.
Stored at ℃, frozen bread dough O, P, Q for butter roll.

Frozen bread dough O, P, Q was immediately baked in an oven to obtain butter rolls O, P, Q.

The butter rolls O, P, and Q thus obtained were weighed (standard 40 g) and volume to determine the specific volume, and shown in Table 15.

As shown in Table 15, it was found that the butter roll Q had a large specific volume. Butter roll Q had a rich aroma and taste.

The above-mentioned Examples 1, 2, and 3 have been described with respect to the case of croissant and butter roll, but the present invention is not limited to this, and can be widely applied to bread for carrying out a fermentation process.

[Effect of the invention] Since the present invention is a bread dough using high protein strong flour, the gluten structure is strengthened, the balance between tensile strength and elongation of the dough becomes good, and the gas generated in the dough is sufficiently retained, It is possible to prevent freezing disorders during frozen storage, and baking it after freezing makes it a bread with excellent volume, flavor and texture.

And, since the present invention uses a high protein strength powder, cystine or cystine and CSL in combination, it is excellent in volume, flavor, and
Bread with a better texture can be obtained.

In particular, according to the present invention, due to the gluten structure strengthening action of the high protein strong flour, and the gluten network strengthening action of cystine, and the gluten flexibility maintaining action of CSL, the volume, flavor, and texture are further excellent and good. You can get bread.

[Brief description of drawings]

FIG. 1 is a manufacturing process diagram of the first and second embodiments, and FIG.
The drawing is a manufacturing process drawing of the third embodiment.

Claims (1)

[Claims] 1. A method for producing a frozen bread dough, which comprises fermenting bread dough mainly comprising wheat flour with yeast, and freezing after the final fermentation, wherein the flour of the bread dough has a protein content of at least 14% and a high protein strength flour. And flour of bread dough, cystine 10 to 50 ppm, or cystine 10 to 50 ppm and calcium stearyl lactate 0.1 to 0.5%
A method for producing a fermented frozen bread dough characterized by being added in a ratio of.