CN117615655A - Mixture for outer dough - Google Patents
Mixture for outer dough Download PDFInfo
- Publication number
- CN117615655A CN117615655A CN202380012744.2A CN202380012744A CN117615655A CN 117615655 A CN117615655 A CN 117615655A CN 202380012744 A CN202380012744 A CN 202380012744A CN 117615655 A CN117615655 A CN 117615655A
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- CN
- China
- Prior art keywords
- dough
- mass
- parts
- cereal flour
- dough portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The outer-layer dough mixture of the present invention is used for producing an outer-layer dough portion of a baked food having an intermediate dough portion and an outer-layer dough portion covering the intermediate dough portion, and comprises: cereal flour containing cereal flour and starch, sugar and oil. The sugar content is 50 to 80 parts by mass relative to 100 parts by mass of the cereal flour, and the fat content is 20 to 40 parts by mass relative to 100 parts by mass of the cereal flour. The outer-layer dough mixture further contains a thickener in an amount of 0.1 to 0.4 parts by mass per 100 parts by mass of the cereal flour.
Description
Technical Field
The present invention relates to a mix for an outer layer dough, which is used for manufacturing an outer layer dough portion when manufacturing a baked food (hereinafter also referred to as "composite baked food") having an intermediate dough portion and the outer layer dough portion covered therewith.
Background
As a representative example of the composite baked food, melon bread is exemplified. Melon bread is a type of snack bread, typically obtained by overlaying and baking an intermediate dough made of bread dough with an outer dough made of biscuit dough or cookie dough. The outer dough of melon bread is usually provided with melon skin-like relief pattern on the surface before baking. The melon bread gives visual enjoyment by the appearance of the melon skin-like appearance of the outer-layer dough portion (baked matter of the outer-layer dough), and has a hard and brittle taste of the outer-layer dough portion and a soft and moist taste of the intermediate dough portion (baked matter of the intermediate dough), which can enjoy both of these different tastes at the same time.
The melon bread absorbs moisture with time from the beginning of baking of the outer dough portion, and thus has a problem that the crispy texture of the outer dough portion disappears and the outer dough portion becomes sticky and the hands become dirty when eaten. To solve this problem, patent document 1 describes a technique of adding a thickener such as pectin to the outer-layer dough.
Prior art literature
Patent literature
Patent document 1: japanese patent application laid-open No. 2015-84693
Disclosure of Invention
Composite baked goods have problems in terms of the cohesiveness of the outer dough portion with the intermediate dough portion. That is, since the adhesive force is insufficient in the conventional composite baked food, the outer layer dough portion may be peeled off from the intermediate dough portion during the production (for example, from the final proofing furnace to the time before the dough baking). Thus, in the production of composite baked foods, if the outer dough portion falls off, the appearance of the product becomes poor, and the value of the product is seriously impaired.
In addition, the composite baked food has a problem in that the concave-convex pattern is applied to the surface of the outer dough portion. That is, although the conventional composite baked food attempts to form the concave-convex pattern on the surface of the outer dough portion, the pattern may not be formed, or even if the pattern is formed, the contour of the concave-convex pattern is blurred, and the desired concave-convex pattern may not be formed.
The present invention provides a technology for improving an outer layer dough part in a composite baked food, and more specifically, a technology capable of imparting a crisp taste to an outer layer dough part, preventing the outer layer dough part from falling off from a middle dough part during manufacturing, and clearly forming a concave-convex pattern on the surface of the outer layer dough part.
The present invention relates to an outer-layer dough mixture for use in the production of an outer-layer dough portion of a baked food having an intermediate dough portion and an outer-layer dough portion covering the intermediate dough portion, the outer-layer dough mixture comprising: the flour comprises flour, sugar and grease, wherein the content of the sugar is 50-80 parts by mass relative to 100 parts by mass of the flour, and the content of the grease is 20-40 parts by mass relative to 100 parts by mass of the flour.
The present invention also relates to an outer-layer dough for baked foods, which contains the aforementioned mixture for outer-layer dough of the present invention.
In addition, the present invention relates to a baked food having an intermediate dough portion and an outer dough portion covering the intermediate dough portion, the outer dough portion being formed from the baked product of the outer dough for the baked food of the present invention as described above.
Detailed Description
The present invention relates to composite baked goods, i.e. baked goods having a middle dough portion and an outer dough portion covering it. The outer dough portion is the baked product of the outer dough and the middle dough portion is the baked product of the middle dough. Composite baked goods are typically manufactured by integrally baking an intermediate dough and an outer dough that covers it.
The mix for outer-layer dough (hereinafter also simply referred to as "mix") of the present invention is a mix for use in producing an outer-layer dough, and contains at least cereal flour, sugar and fat.
The cereal flour used in the present invention contains at least cereal flour and starch. As the cereal flour, cereal flour that can be used for producing baked foods may be used without particular limitation, and 1 cereal flour alone or 2 or more cereal flour may be used in combination.
Examples of the cereal flour include wheat flour (strong flour, quasi-strong flour, medium-strength flour, thin flour), rye flour, rice flour, and corn flour. Typically, wheat flour (thin flour) is used.
Examples of the starch include starch (unprocessed starch) such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; the raw starch is processed into one or more kinds of starch selected from the group consisting of alpha-starch, etherification, esterification, acetylation, crosslinking, and oxidation. As used herein, "starch" refers to "pure starch" isolated from plants such as wheat, as distinguished from starch contained in cereal flour.
As a preferable example of the cereal flour used in the present invention, cereal flour containing preferably 1 to 20 mass%, more preferably 5 to 15 mass% of starch is exemplified. By incorporating the above-described preferable cereal flour in the mixture, a crispy texture can be more reliably imparted to the outer dough portion of the composite baked product without impairing the appearance improvement effect (the anti-falling property of the outer dough portion and the effect of improving the sharpness of the concave-convex pattern) of the composite baked product by the characteristic constitution of the present invention described later. In addition, from the viewpoint of more reliably exhibiting the effect of the preferred cereal flour, the starch used in the present invention preferably contains at least one of wheat starch and phosphoric acid crosslinked starch.
The content of the cereal flour in the mixture of the present invention is not particularly limited as long as it is appropriately adjusted according to the type of the composite baked food to be produced, and is preferably 40 to 70% by mass, more preferably 40 to 70% by mass, relative to the total mass of the mixture, from the viewpoint of providing an outer dough portion of the composite baked food of high quality
The mixture of the present invention is characterized by containing a specific amount of sugar and fat, respectively.
The sugar content in the mixture of the present invention is 50 to 80 parts by mass, preferably 50 to 75 parts by mass, and more preferably 55 to 65 parts by mass, based on 100 parts by mass of the cereal flour in the mixture.
The content of the fat in the mixture of the present invention is 20 to 40 parts by mass, preferably 25 to 40 parts by mass, more preferably 25 to 35 parts by mass, based on 100 parts by mass of the cereal flour in the mixture.
By making the contents of the sugar and the fat in the mixture fall within the above specific ranges, it is possible to impart a crisp good taste to the outer dough portion of the composite baked food, and at the same time, it is possible to prevent the outer dough portion from falling off from the intermediate dough portion, and to clearly form a concave-convex pattern on the surface of the outer dough portion.
The sugar and fat used in the production of baked foods are not particularly limited, and may be 1 or 2 or more kinds of sugar and fat each alone or in combination.
Examples of sugar include white sugar, superior white sugar, triose, brown sugar, sucrose, beet sugar, maple sugar, oligosaccharide and maltose powder.
Examples of the fat include butter, margarine, shortening, and lard.
Preferable examples of the oils and fats used in the present invention include oils and fats containing 1 to 15% by mass, preferably 9 to 12% by mass, of a high-melting-point oil and fat having a melting point of 40 ℃ or higher, preferably 50 to 60 ℃. In this way, in combination with the characteristic configuration of the present invention described above, the predetermined effect of the present invention (imparting a crispy texture to the outer dough portion) can be more reliably achieved.
Examples of the high-melting-point oil include various animal and vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower seed oil, safflower oil, tallow, milk fat, lard, cocoa butter, shea butter, mango kernel oil, buckeye resin (shapela button), illipe fat (illipe button), fish oil, and whale oil. Further, as the high melting point oil or fat, an ester-exchanged oil or fat produced from a specific oil or fat and a fatty acid and/or fatty acid lower alcohol ester may be used. As the specific fat or oil, the various animal and vegetable fat or oil described above, or processed fat or oil obtained by subjecting the same to a treatment of 1 or 2 or more selected from transesterification, partial hydrogenation, complete hydrogenation (extremely solidification), isomerization hydrogenation and fractionation, may be used. In the present invention, 1 or 2 or more of these high melting point oils may be used alone or in combination. Among these high-melting point oils and fats, palm oil in particular is preferable because of its high taste improving effect.
The form of the high-melting-point oil is not particularly limited, but is preferably in the form of powder at ordinary temperature and pressure from the viewpoint of uniformly dispersing the high-melting-point oil in the mixture of the present invention.
The mixture of the present invention may contain a thickener in addition to the above-mentioned cereal flour, sugar and fat. By incorporating the thickener in the mixture, in combination with the characteristic constitution of the present invention described above, the outer layer dough portion in the production of the composite baked food can be more reliably prevented from falling off from the intermediate portion, and the sharpness of the concave-convex pattern of the surface of the outer layer dough portion can be further improved.
Examples of the thickener include, but are not limited to, materials that can be used for producing baked foods (except starch), and include xanthan gum, tamarind gum, guar gum, curdlan, carrageenan, agar, locust bean gum, hyaluronic acid, pectin, alginic acid, alginates, cellulose, methylcellulose, collagen, albumin, gelatin, and casein. One of them may be used alone or two or more of them may be used in combination. Among these thickening agents, alginic acid esters are preferable because of their excellent effect of improving the adhesiveness between the outer dough portion and the intermediate portion and their high effect of preventing the outer dough portion from falling off.
The content of the thickener in the mixture of the present invention is preferably 0.1 to 0.4 part by mass, more preferably 0.1 to 0.3 part by mass, based on 100 parts by mass of the cereal flour in the mixture.
The mixture of the present invention may contain other components than the above-mentioned cereal flour, sugar, fat and oil, and thickener. Examples of the other component include saccharides other than saccharides such as glucose, trehalose, maltose, lactose, and the like; the dry egg such as egg powder, leavening agent such as milk material and fermented powder, salt, perfume, enzyme, pigment, etc., may be used singly or in combination of 1 or more than 2 kinds.
The mixture of the present invention is obtained by mixing various components including cereal flour, sugar and fat. The form of the mixture of the present invention at normal temperature and normal pressure is typically powder such as powder and granule.
The outer-layer dough for baked foods (hereinafter also simply referred to as "outer-layer dough") of the present invention contains the aforementioned mixture of the present invention.
The outer dough of the present invention typically contains at least the mix of the present invention and water, and may also contain other ingredients as desired. Examples of the other components include eggs such as a raw egg, a frozen egg, and a liquid egg, dairy products, and fats and oils, and 1 or 2 or more of them may be used singly or in combination.
The outer dough of the present invention may be made by conventional methods. The outer dough of the present invention can be produced, for example, by adding a liquid to the mixture of the present invention to obtain a mixture and stirring the mixture with a stirrer. Examples of the liquid to be added to the mixture include aqueous liquids containing water, oil, seasonings, egg liquids (whole eggs, egg white, egg yolk), milk, and the like. The amount of the liquid to be added to the mixture is not particularly limited, but is generally 10 to 20 parts by mass per 100 parts by mass of the mixture. When the addition amount of the liquid to the dough was calculated, the water content of the whole egg used as the liquid was 76 mass%, and the water content of the milk used as the liquid was 88 mass%.
The outer dough of the present invention is used to make the outer dough portion of a composite baked good.
The baked food of the present invention is a composite baked food characterized by having an intermediate dough portion and an outer dough portion covering the intermediate dough portion, the outer dough portion being formed from the baked product of the outer dough of the present invention described above.
The intermediate dough portion of the baked goods of the present invention is the baked good of the intermediate dough. The intermediate dough may be a dough of a usual baked food, and examples thereof include a bread dough, a snack bread dough, a pastry dough, and a cake dough. The composition of the intermediate dough may be appropriately set according to the kind of the composite baked food to be produced, and the like. In the present invention, the outer dough typically has a different composition than the intermediate dough, but may be the same.
In the baked food of the present invention, the outer dough and/or the intermediate dough may also contain a filling (stuffing).
In a preferred embodiment of the baked food of the present invention, the surface of the outer dough portion is formed with a concave-convex pattern. Thus, the appearance and commodity value of the baked food can be further improved.
The concave-convex pattern is typically formed by deforming the surface layer portion of the outer-layer dough before baking. The concave-convex pattern may be formed by a general concave-convex shaping method.
The conventional outer dough has a problem that the concave-convex pattern formed before baking disappears or becomes unclear after baking, but according to the present invention, the above characteristic constitution of the mixture of the present invention solves the problem, and a baked food having a concave-convex pattern formed clearly in the outer dough portion can be produced.
The concave-convex pattern is not particularly limited, and may be, for example, a figure, a character, or the like. Examples of the concave-convex pattern include a linear pattern and a lattice pattern formed on a general melon bread.
The baked goods of the present invention can be manufactured by conventional methods. Typically, the outer dough of the present invention is placed on an otherwise manufactured intermediate dough to form a composite dough, which is baked after 2 times of fermentation as needed, to obtain the baked food product of the present invention.
In the above composite dough, the place on the intermediate dough where the outer layer dough is placed is not particularly limited, and may be only a part of the surface (for example, the upper surface) of the intermediate dough, or may be the whole of the surface of the intermediate dough.
White sugar, chocolate chips, almond chips, etc. can be placed on top of the surface of the outer dough before baking, and icing such as powdered sugar, chocolate, soft candy, etc. can also be added after baking.
The method for producing an intermediate dough used for producing a baked food product of the present invention is not particularly limited, and conventionally known production methods can be used, and for example, a production method of an intermediate dough of melon bread, which is a typical example of a composite baked food product, can be used. The method for producing the intermediate dough of a general melon bread is as follows. Mixing wheat flour, yeast activating agent, sugar, salt, oil, dairy product, egg and water according to a specified amount, and kneading according to conventional method. At this time, grease, dairy products, eggs, etc. are further added as needed. Then, the dough is divided into appropriate pieces after the idle time is set to a predetermined time, and the dough is left to stand for a predetermined time, and is kneaded and molded to obtain an intermediate dough for melon bread.
The invention is applicable to various composite baked foods. As an example of a composite baked food suitable for the present invention, melon bread may be mentioned. The outer dough portion of melon bread is also referred to as "melon skin" or the like. The melon bread to which the present invention is applied has a crisp and good taste in the outer dough portion (melon skin), and the line pattern or other concave-convex pattern formed in the outer dough portion has a clear outline and an excellent appearance, and the outer dough portion is less likely to fall off from the intermediate dough portion, so that the melon bread is excellent in preservability and easy to eat.
Examples
The present invention will be described in further detail with reference to the following examples, but the present invention is not limited to the following examples.
Examples 1 to 16 and comparative examples 1 to 4: production of a mixture for outer dough
Raw materials were mixed according to the formulation described in the column "mix composition" in tables 1 and 2 below, and a mix for outer layer dough was produced. Details of the raw materials used are as follows.
Wheat flour: thin powder
Sugar: top grade white sugar
Grease: margarine (melting point 30 ℃ C.)
High melting point grease: powdered oil (oil from palm oil, melting point 50 ℃ C.)
And (3) a thickening agent: pectin
(production of outer dough)
Using the mixtures of each example and comparative example, an outer dough for baked goods was produced. Specifically, 100 parts by mass of the mixture and 20 parts by mass of whole egg were put into a commercially available stirrer, mixed at a low speed for 2 minutes, and mixed at a high speed for 4 minutes (kneading temperature 20 ℃) to prepare an external dough (biscuit dough). After the outer dough was allowed to stand for 10 minutes, the outer dough was divided into 50g for each baked food to be produced, and stretched into a round shape in plan view and formed.
(production of melon bread)
After the above-mentioned outer layer dough (biscuit dough) was placed on the upper surface of the hemispherical middle dough (snack bread dough) produced separately, a lattice-like concave-convex pattern was imparted to the surface of the outer layer dough, and a composite dough was produced. The composite dough was left to stand in an environment of 38 ℃ at a relative humidity of 60% to perform final fermentation (proofing oven), and then baked in an oven of 180 ℃ in a box for 15 minutes to produce a dome-shaped (hemispherical-shaped) melon bread as one type of composite baked food.
The above intermediate dough was produced in the following order. 70 parts by mass of a strong flour, 3 parts by mass of yeast, 0.1 part by mass of a yeast-activating agent, 0.3 part by mass of an emulsifier, 3 parts by mass of sugar and 40 parts by mass of water were put into a commercially available mixer, mixed at a low speed for 2 minutes, and mixed at a medium speed for 2 minutes (kneading temperature 27 ℃), to prepare an intermediate dough. After the mixing, the intermediate dough was allowed to stand at an ambient temperature of 27℃and a relative humidity of 75% for 2 hours for fermentation. Next, 30 parts by mass of strong flour, 22 parts by mass of sugar, 0.8 part by mass of salt, 3 parts by mass of skim milk powder, 10 parts by mass of whole egg and 8 parts by mass of water were added to the above intermediate dough, and after mixing at a low speed for 3 minutes, shortening 12 parts by mass was added, mixing at a low speed for 2 minutes, and mixing at a medium speed for 5 minutes (kneading temperature 27 ℃) to prepare an intermediate dough (snack bread dough). After the idle time of the intermediate dough was set to 40 minutes, the intermediate dough was divided into 55g for each baked food to be produced, and after the resting fermentation time was set to 20 minutes, the intermediate dough was formed into a hemispherical shape.
[ evaluation test ]
For the produced melon bread, after removing the waste heat after baking, 10 panelists were asked to evaluate the appearance (anti-falling property of the outer dough portion and sharpness of the concave-convex pattern) and the taste according to the following evaluation criteria. The arithmetic average of the evaluation scores of 10 panelists is shown in tables 1 and 2.
< evaluation criterion for appearance (anti-falling property of outer dough portion)
The melon bread as the evaluation target was evaluated according to the following evaluation criteria by calculating the falling rate of the outer dough portion by the following method.
5, the method comprises the following steps: the falling rate of the dough portion of the outer layer is less than 10%, and is excellent.
4, the following steps: the falling rate of the dough portion of the outer layer is 10% or more and less than 15%, and is excellent.
3, the method comprises the following steps: the falling rate of the dough portion of the outer layer is 15% or more and less than 20%, and there is no problem in quality.
2, the method comprises the following steps: the peeling rate of the dough portion of the outer layer is 20% or more and less than 25%, which is undesirable.
1, the method comprises the following steps: the falling rate of the dough part of the outer layer is more than 25 percent, which is extremely bad.
< evaluation criterion for appearance (clarity of concave-convex Pattern) >)
5, the method comprises the following steps: the concave-convex pattern of the dough part of the outer layer has extremely clear outline and excellent effect.
4, the following steps: the concave-convex pattern of the dough part of the outer layer has clear outline and good effect.
3, the method comprises the following steps: the concave-convex pattern of the outer dough portion can be confirmed.
2, the method comprises the following steps: the outline of the concave-convex pattern of the dough portion of the outer layer is unclear and bad.
1, the method comprises the following steps: the outline of the concave-convex pattern of the dough part of the outer layer is extremely unclear and extremely bad.
< taste evaluation criterion >
5, the method comprises the following steps: the outer dough portion had a sufficiently crispy feel and was excellent.
4, the following steps: the outer dough part has crisp feel and good taste.
3, the method comprises the following steps: the outer dough portion had a slightly crispy feel.
2, the method comprises the following steps: the dough part of the outer layer has no crisp feeling and is bad.
1, the method comprises the following steps: the outer dough portion had little crunchiness and was very poor.
(method for calculating the fall-off Rate of the dough portion of the outer layer)
On the upper surface (upwardly convex curved surface) of the dome-shaped melon bread as the evaluation object, a first imaginary straight line extending from a point on the contour line (boundary line between the upper surface and the bottom surface) of the upper surface to another point on the contour line through the apex (convex top) of the melon bread is drawn, while a second imaginary straight line orthogonal to the first imaginary straight line is drawn. For the two virtual straight lines orthogonal to each other, it is checked whether or not there is a missing portion of the outer dough portion, and if there is a missing portion, the length of the missing portion along the extending direction of the virtual straight line is measured as "missing portion length of the outer dough portion". When a plurality of the missing portions exist on the virtual straight line, the total of the lengths of the missing portions along the extending direction of the virtual straight line is calculated as the "missing portion length of the outer dough portion". Then, the "ratio (%) of the missing portion length of the outer dough portion to the entire length of the virtual straight line (diameter of the melon bread in plan view)" was calculated for each of the two virtual straight lines, and the arithmetic average value of the ratios was used as the falling rate of the outer dough portion of the melon bread to be evaluated.
As shown in table 1, since the sugar and fat contents in the outer-layer dough mix in each example were within the above specific ranges, the melon bread was excellent in appearance and taste as compared with the comparative example which did not satisfy the specific ranges, and the problem that the outer-layer dough portion was peeled off from the intermediate dough portion during the production was less likely to occur.
In addition, when examples 1, 7 and 8 of table 1 were compared with examples 6 and 9, the former was more excellent in both appearance and taste than the latter, and it was found that the constitution in which the former was used and the latter was not used, that is, "the content of the thickener in the mix was 0.1 to 0.4 parts by mass relative to 100 parts by mass of the cereal flour", was effective in improving the anti-falling property of the outer dough portion and the sharpness of the concave-convex pattern and improving the taste.
When examples 10 and 11 of Table 2 are compared with examples 1 and 12, the former is more excellent in appearance and taste than the latter, and it is found that the constitution adopted in the former and not adopted in the latter, namely, "the fat in the mix contains 1 to 15 mass% of the high melting point fat having a melting point of 40℃or more" is effective for improving the appearance and taste of the outer dough portion.
In addition, when comparing examples 13 to 15 of Table 2 with example 1, the former was more excellent in the texture of melon bread than the latter, and it was found that the constitution adopted in the former and not adopted in the latter, namely, "the cereal flour in the mix contained wheat starch or phosphoric acid crosslinked starch" was effective in improving the texture of the outer dough portion. In example 13 in which the starch content in the cereal flour in the mixture was 15 mass%, the falling-off resistance and the sharpness of the uneven pattern were excellent in the outer dough portion as compared with example 14 in which the starch content was 25 mass%, and it was found that the starch content was preferably less than 25 mass% when these properties were emphasized.
Industrial applicability
According to the present invention, a high-quality composite baked food having excellent taste and appearance of the outer layer dough portion and being less likely to fall off from the intermediate dough portion during production can be provided.
Claims (8)
1. A mix for outer layer dough for use in the manufacture of an outer layer dough portion of a baked food product having an intermediate dough portion and an outer layer dough portion covering the intermediate dough portion,
the outer layer dough mixture comprises: cereal flour containing cereal flour and starch, sugar and oil,
the sugar content is 50-80 parts by mass relative to 100 parts by mass of the cereal flour,
the content of the oil is 20 to 40 parts by mass relative to 100 parts by mass of the cereal flour.
2. The external dough mixture according to claim 1, wherein the external dough mixture further comprises a thickener,
the content of the thickener is 0.1 to 0.4 parts by mass relative to 100 parts by mass of the cereal flour.
3. The external dough mix according to claim 1 or 2, wherein the cereal flour comprises 1 to 20 mass% of starch.
4. The external dough mix of any of claims 1-3, wherein the starch comprises at least one of wheat starch and phosphoric acid cross-linked starch.
5. The external dough mixture according to any one of claims 1 to 4, wherein the fat and oil contains 1 to 15 mass% of a high-melting-point fat and oil having a melting point of 40 ℃ or higher.
6. An outer dough for baked foods comprising the outer dough mixture according to any one of claims 1 to 5.
7. A baked good having an intermediate dough portion and an outer dough portion covering it, the outer dough portion formed from the baked good of the outer dough for the baked good of claim 6.
8. The baked good as recited in claim 7, wherein a concave-convex pattern is formed on the surface of the outer dough portion.
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| JP2022-009609 | 2022-01-25 | ||
| JP2022009609 | 2022-01-25 | ||
| PCT/JP2023/001250 WO2023145550A1 (en) | 2022-01-25 | 2023-01-18 | Mix for topping dough |
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| JP3091977B2 (en) * | 1990-06-26 | 2000-09-25 | 日本製粉株式会社 | Flour composition for confectionery, confectionery dough, and confectionery |
| JPH0799878A (en) * | 1993-09-30 | 1995-04-18 | Fuji Oil Co Ltd | Production of topping dough for bun |
| JP3625432B2 (en) * | 2001-04-13 | 2005-03-02 | 日清製粉株式会社 | Melon bread manufacturing method |
| JP2004057018A (en) * | 2002-07-25 | 2004-02-26 | Fuji Oil Co Ltd | Topping dough for bakery and method for producing the same |
| JP2007228940A (en) * | 2006-03-03 | 2007-09-13 | Kaneka Corp | Method for producing melon bun |
| JP5020277B2 (en) * | 2008-11-19 | 2012-09-05 | 日清製粉株式会社 | Method for producing flour-baked food using top-coated sugar for cookie dough |
| JP2011055786A (en) * | 2009-09-11 | 2011-03-24 | Adeka Corp | Topping dough for bakery use |
| JP5771385B2 (en) * | 2010-11-08 | 2015-08-26 | 森永製菓株式会社 | Arranged mix of hot cake mix and premix food |
| JP5875061B2 (en) * | 2011-10-31 | 2016-03-02 | 日本製粉株式会社 | Baking method of melon bread using frozen dough |
| JP2014096995A (en) * | 2012-11-13 | 2014-05-29 | Kaneka Corp | New melon bun |
| JP2015073474A (en) * | 2013-10-09 | 2015-04-20 | 株式会社Adeka | Buttered dough for bakery topping |
| JP6105452B2 (en) * | 2013-10-29 | 2017-03-29 | 日清製粉株式会社 | Bakery top dough |
| JP2015084693A (en) * | 2013-10-29 | 2015-05-07 | 日清製粉株式会社 | Topping dough for bakery |
| JP2015116147A (en) * | 2013-12-18 | 2015-06-25 | 株式会社Adeka | Plastic oil-and-fat composition |
| JP6715011B2 (en) * | 2016-01-21 | 2020-07-01 | 日清オイリオグループ株式会社 | Powdered oil composition for top cloth |
| JP2019165653A (en) * | 2018-03-22 | 2019-10-03 | 日油株式会社 | Oil/fat composition for cookie dough |
| JP7147311B2 (en) * | 2018-07-17 | 2022-10-05 | 不二製油株式会社 | Oil-in-water emulsified fat composition for kneading confectionery dough |
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