JP2017112989A - Manufacturing method of breads - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing breads having springy and moist texture and suppressed reduction of texture with time at good workability and simply.SOLUTION: There is provided a manufacturing method of breads including preparing a pasty dough by mixing pregelatinized starch of 100 pts.mass and water of 200 to 500 pts.mass, kneading the material containing non-pregelatinized starch and water to prepare dough and then mixing the dough and the pasty dough to obtain breads dough and fermenting the breads dough, and heating the fermented breads dough.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing bread.

  In recent years, as a consumer's preference for breads, breads with a moist and moist texture have come to be preferred. In order to produce bread having such a texture, there is a method of increasing the amount of water added to the dough. However, when the amount of water is simply increased, the dough becomes sticky and the workability is lowered, and the finished breads are folded (caving) and the appearance is greatly impaired.

  On the other hand, as a method for obtaining a moist and moist texture bread, dough (bath seed) obtained by adding hot water to a part of the raw flour and kneading is added to the remaining ingredients and kneaded. A so-called hot water seed method is known (Patent Document 1). Moreover, the improvement technique, such as adjusting the quantity of the hot water used for manufacture of a hot water seed | species or using a thickening stabilizer together, is proposed (patent document 2, patent document 3). Furthermore, in order to improve the workability of the hot water seed method, there has been proposed a method of adding hot water seeds together with the middle seed during the main shell in the middle seed method (Patent Document 4). However, with the hot water seed method, it is difficult to highly gelatinize the raw material flour, and in the bread manufacturing by the hot water seed method, the hot water seed prepared using hot water is used after being cooled. There is also a problem that the time becomes longer.

  As a means for solving the above problems in the hot water seed method, there has been proposed a method of using pregelatinized wheat flour and / or pregelatinized starch instead of hot water seed and kneading it together with non-pregelatinized flour and water (patent) Document 5, Patent Document 6). However, pre-gelatinized wheat flour and pre-gelatinized starch tend to absorb water when used alone, and in these methods, the distribution of water in the bread dough is caused by the pre-gelatinized wheat flour or pregelatinized starch. Due to the non-uniformity, there still existed problems that workability was reduced and quality of breads to be obtained varied.

  Therefore, there is a method capable of stably, simply and easily producing breads having a moist and moist texture and maintaining the quality that the aging is slow and the texture is less likely to deteriorate over time. It has been demanded.

JP 59-156236 A JP 2006-42809 A JP 2011-87515 A JP 2011-103854 A JP 2003-180233 A JP 2003-199482 A

  It is an object of the present invention to provide a method for easily and easily producing breads that have a moist and moist texture and that suppress a decrease in the texture over time.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor has blended a pasty dough obtained by mixing the particles of pregelatinized flour with water and sufficiently absorbing water into bread dough. However, it is possible to produce bread with a moist and moist texture over time, and a dough with good workability without stickiness is obtained. I found it easier.

That is, the present invention is a method for producing bread,
mixing 100 parts by weight of alpha flour and 200 to 500 parts by weight of water to prepare a pasty dough;
Preparing a dough by mixing non-pregelatinized flour-containing material and water, and then mixing the dough and the pasty dough to obtain bread dough;
Fermenting the bread dough; and
Heating the fermented bread dough,
A method comprising:
The present invention is also a method for producing bread dough,
mixing 100 parts by weight of alpha flour and 200-500 parts by weight of water to prepare a pasty dough; and
Preparing a dough by mixing a material containing non-pregelatinized flour and water, and then mixing the dough and the pasty dough to obtain a bread dough;
A method comprising:

  ADVANTAGE OF THE INVENTION According to this invention, bread | pans which have a moist and moist food texture, and the temporal deterioration of the food texture is suppressed can be manufactured. Furthermore, since the bread dough produced according to the present invention is easy to prepare and has good workability, according to the present invention, it is a simple and easy procedure with little variation in quality, sticky and moist food. It becomes possible to produce breads that maintain a feeling.

  In this specification, breads refer to foods obtained by heating (eg, baking, steaming, fried, etc.) fermented dough mainly composed of flour. Examples of breads include white bread (British bread, etc.), sweet bread (an bread, cream bread, etc.), prepared bread (curry bread, etc.), French bread (baguette, batar etc.), German bread (Kaiser Zenmel, rye bread, etc.) ), Rich bread (butter roll, Danish, etc.), Italian bread (focaccia, panettone, etc.), Belgian bread (waffle, etc.), Middle Eastern bread (nan, pita bread, etc.); Pizza; Chinese bun and Chinese bread; East donut, etc. However, it is not limited to these.

  The breads of the present invention are characterized by being produced from bread dough blended with pasty dough prepared from pregelatinized flour. By adding the pasty dough to the bread dough, the obtained bread can be given a moist and moist texture. In addition, breads obtained from bread dough blended with the pasty dough have a sticky and moist texture over time. Therefore, the pasty dough can be used for improving the quality of breads, more specifically, for example, improving the texture of breads or suppressing the deterioration of the texture of breads over time.

  Furthermore, the bread dough blended with the pasty dough has a preparation procedure compared with conventional dough for bread having a moist texture, such as dough with a high water content or dough by the hot water method. Is simple. Therefore, by blending the pasty dough into the bread dough, a homogeneous bread dough can be easily prepared, and as a result, bread that has a stable and moist texture is easily produced. be able to. Therefore, the pasty dough can be used for improving the quality of bread dough, and more specifically, for improving the workability of bread dough having a moist and moist texture.

  Therefore, in the present invention, the quality improvement of breads or the quality improvement of bread dough is achieved by including pasty dough containing pregelatinized flour and water in bread dough. More specifically, the pasty dough is a dough prepared by mixing pregelatinized flour and water into a paste. The pregelatinized flour in the pasty dough is in a state of absorbing water by mixing with water.

  The pregelatinized flour used for the preparation of the pasty dough is a flour obtained by subjecting normal flour (non-pregelatinized flour that has not been pregelatinized) to a gelatinization. The types of flour include strong flour, semi-strong flour, medium flour, thin flour, whole wheat flour, rye flour, rye flour, barley flour, rice flour, corn flour, and combinations of two or more thereof. It is not limited to. Preferably, the pregelatinized flour is pregelatinized flour. Although it will not specifically limit if it is a method which can gelatinize the starch in flour, as the method of the gelatinization process of flour, The method of wet-heat-treating flour is mentioned. Examples of the wet heat treatment include a method in which water is added to the flour and heated, a method in which the flour is absorbed and then heated, and a more specific example is that the flour is uniformly added with a high-speed stirrer. While adding steam and heat-treating, heating and kneading flour and water using an extruder, superheated steam or saturated steam is added to the sealed container containing the flour while stirring as necessary. Examples thereof include a method of adding and heat-treating the flour, and a method of heat-treating in a saturated steam atmosphere using an apparatus described in JP 2009-34038 A.

  The wet-heat treated flour can be dried by a method such as shelf drying, hot air drying, fluidized bed drying or the like. Furthermore, it can grind | pulverize suitably after drying as needed. Various pulverization means such as roll pulverization and pin mill pulverization can be employed as necessary for the pulverization of the pregelatinized flour after drying.

  The pregelatinized flour used for the pasty dough preferably has a pregelatinization degree of 80% or more, more preferably 85% or more. If the pregelatinized flour is less than 80%, the pregelatinized flour may not be able to absorb water sufficiently. As a result, the resulting breads have a sticky and moist texture. May be sufficient. In this specification, the alpha degree of flour means the alpha degree measured by the BAP method (β-amylase / pullulanase method). The pregelatinized flour having a degree of pregelatinization of 80% or more is prepared, for example, by subjecting 100 parts by weight of flour and 5 to 30 parts by weight of water, preferably 10 to 20 parts by weight, under pressure and heat treatment with an extruder or the like. (For example, refer to JP 2009-17802 A), but the manufacturing method is not limited to this.

  The water used for the preparation of the pasty dough is not particularly limited as long as it is water that can be normally used for dough production, such as tap water, natural water, and purified water. Although the temperature of the water to be used is not particularly limited, it may be about 4 to 50 ° C, and preferably about 10 to 40 ° C. The water does not need to be pre-heated and can be used at room temperature or ambient temperature.

  Suitably, the said paste-form dough is prepared by adding water, preferably 200 to 500 parts by mass, and more preferably 250 to 300 parts by mass, with respect to 100 parts by mass of pregelatinized flour. When the amount of water added is less than 200 parts by mass, moisture becomes difficult to spread to the pregelatinized flour, and when the amount of water exceeds 500 parts by mass, the pregelatinized flour tends to agglomerate. There is a possibility that the workability of the dough and the texture of the resulting bread will be lowered.

  Preferably, the pasty dough is a dough prepared by mixing pregelatinized flour, water, and fats and oils into a paste. When fats and oils are blended in the pasty dough, stickiness of the pasty dough is reduced, and workability in the preparation of pasty dough and the manufacture of bread dough using the pasty dough is improved. The fats and oils used for the preparation of the pasty dough are preferably fats and oils having a melting point of 40 ° C. or lower, more preferably oils and fats that are liquid at normal temperature. Examples of the fats and oils include rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, sesame oil, safflower oil, coconut oil, rice oil, whale oil, lard, shortening, butter, margarine, and the like. The combination of 2 or more types of these is mentioned.

  The amount of fats and oils used for the preparation of the pasty dough may be 5 to 50 parts by mass, preferably 10 to 40 parts by mass, and more preferably 10 to 30 parts by mass with respect to 100 parts by mass of pregelatinized flour. Part. If the amount of fat is less than 5 parts by mass, the effect of reducing stickiness of the pasty dough will not be sufficiently obtained. On the other hand, if the amount of fat exceeds 50 parts by mass, the fat will be uniformly dispersed in the pasty dough. Therefore, there is a possibility that the workability of the dough is reduced. Moreover, when there is too much quantity of the fats and oils mix | blended with a paste-form dough, the obtained bread | texture may have a sufficient texture.

  When water is added to the powdered pregelatinized flour having a small particle diameter, the part that has come into contact with the water immediately becomes paste-like and tends to form lumps. These lumps are relatively strong lumps, and even if added to the dough and kneaded, they are less likely to collapse, which may impair the quality of breads. On the other hand, even if powdered pregelatinized flour is mixed with normal flour (non-pregelatinized flour), which is the raw material powder of bread dough, and mixed with water before mixing, it is not possible to do so, but pregelatinized flour Since the pregelatinized flour absorbs water at the same time, the pregelatinized flour does not absorb water sufficiently, and as a result, a clear difference cannot be obtained as compared with general breads.

  Accordingly, the pregelatinized flour used for the preparation of the pasty dough has a particle size of 80% by mass or more, preferably 0.2 to 3 mm, more preferably 0.5 to 1.5 mm. It is. The pregelatinized flour having a particle size of less than 0.2 mm and more than 80% by mass may become lumpy when mixed with water, while the one having a particle size of more than 3.0 mm exceeds 80% by mass. When the converted flour is made into breads, the grains of the α-modified flour may remain as they are, and any of them may reduce the quality of the breads obtained. The particle diameter of flour in the present specification refers to the particle diameter measured by a sieving method. More specifically, “a flour having a particle size of X to Ymm in which 80% by mass or more in the total mass” means an image that does not pass through a sieve with an opening of Xmm but passes through a sieve with an opening of Ymm. This refers to flour containing 80% by mass or more.

  However, when oils and fats are used in combination, the occurrence of lumps is suppressed. Therefore, when fats and oils are blended in the pasty dough, the particle size of the pregelatinized flour may be small. For example, the pregelatinized flour used in the pasty dough blended with fats and oils preferably has a particle size of 0.2 to 3 mm, more preferably 0.5 to 1. Although 5 mm, 80% by mass or more of the total mass may be 0.2 mm or less.

  In order to adjust the particle size of the pregelatinized flour, a normal method may be adopted, for example, sieving may be performed. Preferably, the pregelatinized flour obtained by the wet heat treatment or the commercially available pregelatinized flour is adjusted by sieving or the like, and 80% by mass or more thereof has a particle size of 0.2 to 3 mm, preferably 0. What is necessary is just to make it become 5-1.5 mm.

  Furthermore, the pasty dough may further contain other flours and / or starches other than the pregelatinized flour within a range not impeding the quality improvement effect of the breads or bread dough. Examples of the other flours and starches include the above-described normal flour (non-α-modified flour), various starches (eg, wheat starch, tapioca starch, potato starch, rice starch, corn starch, waxy corn starch, etc.) And a mixture of two or more thereof. Preferably, the total amount of the other flours and starches used in the pasty dough is 20 parts by mass or less with respect to 100 parts by mass of the pregelatinized flour.

  In the preparation of the pasty dough, the procedure is not particularly limited as long as the entire pregelatinized flour absorbs water and a paste-like dough having a substantially uniform state is obtained. For example, for preparing the pasty dough, a commonly used means for mixing flour dough, for example, a mixer generally used for the production of processed flour products can be used.

  The prepared pasty dough may be used immediately in the next bread dough manufacturing process, but in order to make the pasty dough more uniform, it is preferably 1 hour or more, more preferably 3 to 30 hours. It is better to stand at room temperature to refrigeration.

  The pasty dough obtained by the above procedure is blended into bread dough. When blending pasty dough, bread dough may be produced in advance by adding the pasty dough and water to the material containing the raw material powder of bread and other auxiliary ingredients and kneading them. It is preferable to prepare a raw dough by mixing a raw material powder and a material containing auxiliary ingredients with water, and then mixing the pasty dough with the coarse dough and further kneading to produce a bread dough. The timing of adding the pasty dough to the coarse dough is preferably the latter half of the kneading step of the material containing the raw material powder and water, for example, the kneading start time of the material containing the raw material powder and the water. Is 0% time, and the time when the final dough is kneaded and the kneading is finished is 100% time, 60% or more, preferably 80% or more, more preferably 90% or more is suitable. is there. In this way, by adding a coarse dough mixed to some extent, preferably pasty dough in the latter half of the dough kneading process, stickiness of bread dough blended with the paste dough is prevented, and handling of the dough becomes easier .

  Examples of the raw material flour used in the production of the bread dough of the present invention include non-alphanated flour (flour that has not been pregelatinized), and examples of non-alphanated flour include wheat flour, rye flour, and rice flour. Examples thereof include flours such as wheat flour, barley flour, corn flour, and rice flour that are not pregelatinized, and mixtures of two or more thereof. Of these, non-alphanated flour mainly composed of non-alphanated flour is preferable. Wheat flour includes flours commonly used in bread making, such as strong flour, quasi-strong flour, medium strength flour, thin flour, durum flour, and mixtures of two or more thereof, among which strong flour, quasi-strong flour, durum flour, and A mixture of two or more of these is preferred.

  As an auxiliary material used for the production of the bread dough of the present invention, those usually used for the production of bread, for example, various fermented species such as sourdough, levane, panettone and yeast (raw yeast, dry yeast, etc.) Sugar, glucose, fructose, invert sugar, sugar syrup, maltose, lactose, etc .; egg or egg powder; processed or unprocessed starches; skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder Milk products such as shortening, butter, margarine and other animal and vegetable oils; emulsifiers; swelling agents; thickeners; sweeteners; fragrances; coloring agents; ascorbic acid; inorganic salts such as sodium chloride; Enzymes such as amylase, lipase and hemicellulase; dietary fiber, etc. can be used as appropriate. The water used for producing the bread dough of the present invention is not particularly limited as long as it is water that can be normally used for dough production, such as tap water, natural water, and purified water. Alternatively, milk such as milk and soy milk can be used instead of water.

  The blending amount of the pasty dough in the bread dough of the present invention includes all flours used for producing the finally obtained bread dough (including the raw flour and the pregelatinized flour used for the pasty dough). ) The amount of pregelatinized flour used in the pasty dough in the total amount is preferably 3 to 15% by mass, more preferably 5 to 10% by mass in terms of dry matter. If the amount is less than 3 parts by weight, the resulting bread may have a dull and moist texture, while if it exceeds 15 parts by weight, the bread dough may become sticky. Workability may be reduced.

  In the method for producing bread dough according to the present invention, the method for producing the dough is not particularly limited except that the pasty dough is blended with the bread dough. For example, the straight method, the middle seed method, the rapid growing method, the liquid Various conventional methods such as a seed method and a frozen dough method can be used. In the case of the middle seed method, the pasty dough may be added at either the middle seed stage or the main stage, but is preferably added at the main stage stage. Next, the bread dough blended with the pasty dough is fermented, shaped or proofed as necessary, and then heated to produce bread. Examples of the heating method include firing, steaming, deep-frying (oil frying) and the like. Alternatively, the bread dough obtained in the present invention may be refrigerated or frozen as it is or in a fermented or molded state, and thawed and heated as necessary to produce bread.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

  In the following examples, the pregelatinization degree of pregelatinized flour was measured by the BAP method.

Test Example 1 Uniformity test of pre-gelatinized wheat flour paste-moisture content of paste 10 to 20 parts by mass of water per 100 parts by mass of non-alphanated wheat flour was added, and heat-pressed with an extruder to prepare pre-gelatinized wheat flour. did. The obtained pregelatinized wheat flour was classified with a sieve and adjusted so that 80% by mass of the whole had a particle size of 0.5 to 1.5 mm. The pregelatinized flour obtained had a pregelatinization degree of 85%.
To 100 parts by mass of the obtained pregelatinized flour, water in the amount shown in Table 1 was added and mixed immediately, and then allowed to absorb water at room temperature for 1 hour or longer, and then stored overnight in a refrigerator to prepare a paste (paste 1-8). The next day, the state of the paste was evaluated according to the following evaluation criteria. The evaluation was performed by 10 people, and the average value was obtained. The results are shown in Table 1.
<Evaluation criteria>
Dispersibility 1 point: Water is not evenly distributed or large lumps are formed 2 points: Water is slightly uneven or small lumps are formed 3 points: Water is evenly distributed and almost no lumps are formed

Test Example 2 Bread Production Test-Paste Content A bread (Manufacturing Examples 1 to 6) is manufactured from the materials shown in Table 2 containing the pregelatinized flour paste of Paste 3 prepared in Test Example 1 according to the procedure shown in Table 3. did. The workability of the dough after mixing and the texture of the bread after baking for 24 hours were evaluated according to the following evaluation criteria. The evaluation was performed by 10 people, and the average value was obtained. The results are shown in Table 2.
<Evaluation criteria>
Dough workability 1 point: Difficult to handle the dough 2 points: Slightly difficult to handle the dough 3 points: Texture that can handle the dough without any problems
1 point: the same as the control 2 points: a slightly sticky texture 3 points: a sticky texture (moist feeling)
1 point: Pappy or hard texture 2 points: Slightly pricked or slightly hard texture 3 points: Same as control 4 points: Slightly moist / soft texture 5 points: Moist / soft texture

Test Example 3 Breadmaking test-Particle size of pregelatinized flour Pregelatinized wheat flour was prepared in the same procedure as in Test Example 1, classified by a sieve, and 80% by mass of the total α having the particle size shown in Table 4 A modified flour was obtained. The pregelatinized flour obtained had a pregelatinization degree of 85%. A paste was prepared from these pregelatinized flours in the same procedure as in Test Example 1. However, the amount of water was 250 parts by mass per 100 parts by mass of pregelatinized flour. Using the obtained paste, bread (Production Examples 7 to 11) was produced in the same procedure as in Test Example 2 to evaluate the workability of bread dough, and the appearance of bread was evaluated according to the following evaluation criteria. The results are shown in Table 4.
<Evaluation criteria>
Appearance 1 point: After baking, the shape of the pregelatinized wheat flour paste remains 2 points: After baking, the shape of the pregelatinized wheat paste remains slightly 3 points: After baking, the shape of the pregelatinized wheat flour paste is not seen

Test Example 4 Breadmaking test-α degree of pre-gelatinized wheat flour In the same manner as in Test Example 1, pregelatinized wheat flour having different degrees of pregelatinization was prepared. The obtained pregelatinized wheat flour was classified with a sieve and adjusted so that 80% by mass of the whole had a particle size of 0.5 to 1.5 mm. A paste was prepared from these pregelatinized flours in the same procedure as in Test Example 1. However, the amount of water was 250 parts by mass per 100 parts by mass of pregelatinized flour. Using the obtained paste, bread (Production Examples 12 to 15) was produced in the same procedure as in Test Example 2, and the workability of bread dough and the texture of the bread after baking for 24 hours were evaluated. The results are shown in Table 5.

Test Example 5 Baking test-Comparison between paste and pregelatinized powder The same procedure as in Test Example 2, except that bread (Manufacturing Examples 16 to 19) was manufactured according to the formulation shown in Table 6, workability of bread dough, and baking The texture of bread after 24 hours was evaluated. The results are shown in Table 6.

Test Example 6 Breadmaking test-Addition of fats and oils to paste To 100 parts by weight of pre-gelatinized flour, rapeseed oil and water in amounts shown in Table 7 were added and mixed until uniform to prepare a pregelatinized flour paste. The prepared paste was allowed to absorb water at room temperature for 1 hour or longer and then stored overnight in a refrigerator. On the next day, the dispersibility of fats and oils in the prepared paste was evaluated according to the following criteria. Moreover, the prepared paste was stored for 72 hours in a refrigerator, and the difference in the state immediately after preparation was evaluated according to the following criteria. The results are shown in Table 7.
<Evaluation criteria>
Dispersibility of fats and oils in paste 1 point: Fats and oils are not uniformly dispersed.
2 points: Oils and fats are dispersed slightly uniformly.
3 points: Oils and fats are uniformly dispersed.
Paste hardness (Comparison immediately after adjustment and 72 hours after refrigerated storage)
1 point: hard 2 points: slightly hard 3 points: almost the same as just after adjustment

Further, a bread making test was performed in the same procedure as in Test Example 2 using the prepared paste stored in the refrigerator overnight. The blending amount of the paste into the bread dough was such that the amount of pregelatinized flour contained in the paste in the total amount of flour contained in the bread dough was 5% by mass. The dispersibility of the paste on the bread dough was evaluated according to the following criteria, and the texture of the bread after baking for 24 hours was evaluated in the same procedure as in Test Example 2. The results are shown in Table 7.
<Evaluation criteria>
Dispersibility of paste in bread dough 1 point: Not uniformly dispersed. Or it takes time to disperse.
2 points: Disperse somewhat uniformly.
3 points: Dispersed uniformly.

Claims (8)

A method for producing bread,
mixing 100 parts by weight of alpha flour and 200 to 500 parts by weight of water to prepare a pasty dough;
Preparing a dough by kneading a material containing non-pregelatinized flour and water, and then mixing the dough and the pasty dough to obtain a bread dough;
Fermenting the bread dough; and
Heating the fermented bread dough,
Including the method.   The method for producing bread according to claim 1, wherein the amount of the pregelatinized flour in the total amount of flour used for producing the bread dough is 3 to 15% by mass in terms of dry matter.   The bread manufacturing method according to claim 1 or 2, wherein the pregelatinized flour has a pregelatinization degree of 80% or more.   The manufacturing method of breads of any one of Claims 1-3 which adds 5-50 mass parts of fats and oils in the case of preparation of paste-form dough.   The bread-producing method according to any one of claims 1 to 4, wherein the pregelatinized flour has a particle size of 0.2 to 3 mm in which 80% by mass or more of the total mass is 0.2 to 3 mm.   The bread according to any one of claims 1 to 5, wherein the pregelatinized flour is pregelatinized flour obtained by pressurizing and heating 100 parts by weight of flour and 5 to 30 parts by weight of water with an extruder. Production method.   The bread manufacturing method according to any one of claims 1 to 6, wherein the pregelatinized flour is pregelatinized flour. A method for producing bread dough,
mixing 100 parts by weight of alpha flour and 200-500 parts by weight of water to prepare a pasty dough; and
Preparing a dough by mixing a material containing non-pregelatinized flour and water, and then mixing the dough and the pasty dough to obtain a bread dough;
Including the method.