JP2015084692A - Bakery top dough - Google Patents

Abstract

An object of the present invention is to provide a bakery top dough that is less prone to “crying” even after a lapse of time after baking and can maintain a crunchy texture. A top dough for a bakery containing 10-50% by weight of durum wheat flour and 90-45% by weight of weak flour in all raw flours. [Selection figure] None

Description

  The present invention relates to a bakery top dough used in the manufacture of melon bread and the like.

  A general melon bread is manufactured by wrapping a medium dough with a top dough (skin dough) and baking it. However, the melon bread after baking has a phenomenon that the outer skin absorbs moisture over time, and the crispy texture is lost or the surface of the outer skin becomes sticky with water (so-called “crying”). There was a problem that happened.

  Conventionally, as a method of improving the texture reduction and crying of the outer skin of melon bread, adding pregelatinized starch to the raw material of the outer skin (Patent Document 1), and coating the chocolate between the inner dough and the top dough (Patent Document 2), or making a top fabric by a flower batter method (Patent Document 3) has been proposed.

JP-A-7-99878 JP 2006-081448 A JP 2007-228940 A

  The present invention is capable of maintaining a crispy texture even after a lapse of time after baking, and a bakery that does not easily cause a phenomenon that the surface of the outer skin becomes sticky with water (so-called “crying”). The present invention relates to providing a bakery top fabric capable of producing a product.

  As a result of earnest research, the present inventor has found that a bakery product manufactured using a dough containing a specific amount of soft flour and durum wheat flour as a topping dough for bakery, the sac It has been found that a dull texture is maintained and “crying” is reduced.

That is, this invention provides the top dough for bakery containing 10-50 mass% durum wheat flour and 90-45 mass% weak flour in all the raw material flour.
Moreover, this invention provides the manufacturing method of the top dough for bakery characterized by using the raw material flour containing 10-50 mass% durum wheat flour and 90-45 mass% weak flour.
Moreover, this invention provides the manufacturing method of a bakery product including putting the said top dough for bakery on a medium dough, and baking it.

  The bakery top dough of the present invention is suitable as a dough for producing the outer skin of bakery products such as melon bread. The bakery product manufactured using the top dough for bakery of the present invention can maintain a crispy texture of the outer skin and reduce “crying” even after a long time after baking.

  The bakery top dough provided by the present invention produces the outer skin (for example, melon bread skin) in the manufacture of a bakery product (for example, melon bread) having a shape in which the inner fabric is covered with another fabric (outer skin). Used for.

  The topping dough for the bakery of the present invention contains raw flour, fats and oils, sugar and eggs as basic raw materials, and further, if necessary, foaming agents such as milk, water, baking powder, seasonings, flavoring agents, flavorings, It may contain pigments or other materials.

  The raw material flour contained in the bakery top dough of the present invention contains 10 to 50% by weight, preferably 30 to 50% by weight of durum flour in the total amount. Moreover, the said raw material flour contains 90-45 mass% of weak flour in the whole quantity, Preferably 70-45 mass% is contained. More preferably, the raw material flour consists of durum flour and soft flour, and the mass ratio of durum flour and soft flour is 10:90 to 50:50, preferably 30:70 to 50:50. However, the raw material flour may contain flour other than the above-mentioned durum wheat flour and soft flour. Such other flours include flours other than soft flour and durum flour (strong flour, semi-strong flour, medium flour, whole wheat flour, etc.), flour commonly used as raw material flour for bakery products such as rye flour, rice flour, corn flour, etc. , And mixtures thereof, preferably strong powder, semi-strong powder, medium power powder and mixed powder thereof.

When the above-mentioned other flour is contained in the raw material flour, the amount is preferably within 10% by mass, preferably within about 10% of the mass of flour other than durum wheat flour. For example, the raw material flour may contain 10 to 50% by weight of durum flour and 90 to 50% by weight of the flour and the other flour in the total amount. At this time, durum flour in the raw flour: The weight ratio of flour: other flour can range from 10:80 to 90: 10-0 to 50: 45-50: 5-0. Preferably, the raw flour may contain 30-50% by weight of durum flour and 70-50% by weight of the flour and the other flour in the total amount, and at this time, durum flour in the raw flour The mass ratio of: weak flour: other flour can range from 30: 63-70: 7-0 to 50: 45-50: 5-0. Alternatively, the raw flour contains 10-50% by weight of durum wheat flour and 90-50% by weight of the flour and other flours in total, and about 90% by weight or more of the flour and other flours is weak flour. .
Content of the said raw material flour in the top dough for bakery of this invention is 35-75 mass% in the whole quantity of the said dough before baking, Preferably it is 45-55 mass%.

  Although the durum wheat flour used for the raw material flour of this invention is not specifically limited, It is preferable that it is a thing suitable for bakery food manufacture. Examples of durum flour suitable for bakery food production include commercially available durum flour for bread or durum flour with reduced starch damage as described in Japanese Patent No. 5053738.

  In general, durum wheat is prepared into semolina by grinding, sieving, and purification (referred to as a braking process, a grading process, and a purification process, respectively), and from the semolina, a grinding process by a plurality of smooth rolls. (Reduction process), after sieving, it becomes durum flour. By adjusting the type of roll and the rotation speed ratio in the reduction step, durum wheat flour having a low starch damage can be produced. For example, according to the description of Japanese Patent No. 5053738, (1) a part or all of the plurality of smooth surface rolls used in the reduction process is changed to a conspicuous roll (number of eyes: 8 to 32 eyes / inch); In some or all pairs of the plurality of smooth surface rolls, the rotational speed ratio of the smooth surface rolls is reduced, for example, a normal rotation ratio of 1.25 to 1.5: 1 is preferably 1.10 to 1 20); or (3) This method can be achieved by using a single or a combination of methods such as changing a part or all of the plurality of smooth surface rolls to an impact crusher that does not increase the amount of damaged starch. Durum wheat with a low starch damage suitable for use in the invention can be prepared. The amount of damaged starch that can be prepared by such a procedure is 6.0 to 9.5% by mass, preferably 6.0 to 8.0% by mass, more preferably 7.0 to 8.0% by mass. A certain durum wheat flour, more preferably a durum wheat flour having the above-mentioned starch damage amount and having an average particle size of 60 to 100 μm and containing 90% by mass or more of grains having a particle size of 200 μm or less is suitable in the present invention.

  The amount of damaged starch in the present specification is a value typically measured according to AACC Method 76-31. That is, it was measured by decomposing only damaged starch contained in a sample into maltosaccharide and limit dextrin with mold-derived α-amylase, then degrading to glucose with amyloglucosidase, and quantifying the produced glucose. Value. The amount of damaged starch can also be measured using a commercially available kit (for example, Starch Damage Assay Kit manufactured by MegaZyme). In addition, the particle size of durum wheat in the present specification is a value measured using a Microtrac particle size analyzer. From the measured particle size distribution, the average particle size and the detection frequency of the particle size can be calculated. The particle diameter measurement and the calculation of the average particle diameter and the particle diameter detection frequency can be performed according to the instrument manual using a commercially available analyzer (for example, “Microtrack particle diameter distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd.). it can.

  Examples of the fats and oils contained in the bakery top dough of the present invention include butter, margarine, shortening, lard and the like, and these can be used alone or in combination. As for content of the fats and oils in the said dough before baking, 10-40 mass parts is preferable with respect to 100 mass parts of said raw material flour. Examples of the sugar contained in the bakery top dough of the present invention include white sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, and maltose, and these can be used alone or in combination. The sugar content in the dough before baking is preferably 30 to 60 parts by mass with respect to 100 parts by mass of the raw material flour. Examples of the eggs used for the production of the bakery top dough of the present invention include whole eggs and liquid eggs, and these can be used alone or in combination. As for content of the egg in the said dough before baking, 10-40 mass parts is preferable with respect to 100 mass parts of said raw material flour. When water or milk is added to the dough of the present invention, the amount of the dough before baking is preferably 5 to 15 parts by mass with respect to 100 parts by mass of the raw material flour. In addition, when adding a foaming agent such as baking powder, a seasoning, a flavoring material, a fragrance, a pigment, or other materials to the dough of the present invention, the amount in the dough before baking is 100 parts by mass of the raw material flour. The amount is preferably 0.1 to 5 parts by mass.

  The top dough for a bakery of the present invention can be produced by a conventionally known method for making a top dough as long as the raw material flour having the specific composition described above is used. The bakery top dough of the present invention is produced without undergoing yeast fermentation as in the case of conventional top dough. As a typical production method, after mixing the fats and oils uniformly, the whole egg and raw material flour are mixed in order (sugar batter method), or the raw flour and fats and oils are sufficiently stirred, and then sugar and eggs are added and mixed. The method (flower batter method) etc. to do are mentioned, However, It is not limited to these. The bakery top dough of the present invention is preferably produced by the sugar batter method.

  In order to suppress the transfer of moisture from the medium dough, it is preferable to add starch to the top dough for bakery of the present invention. The starch used in the dough of the present invention is not particularly limited as long as it is edible, but examples thereof include corn starch, potato starch, wheat starch, and processed starch thereof, and these can be used alone or in combination. Among these, corn starch is preferable from the viewpoints of flavor, availability, and cost. The amount of starch added to the dough of the present invention is preferably 2 to 6 parts by mass with respect to 100 parts by mass of the raw material flour in the dough before baking. When the amount is less than 2 parts by mass, the effect of suppressing moisture migration is poor, and when the amount is more than 6 parts by mass, the dough may be hard and brittle. The timing of adding starch to the top dough of the present invention may be before adding water such as liquid egg, milk or water, but preferably it is added in the step of stirring and mixing the raw flour and fat. .

  The top dough for bakery of the present invention is used for producing a bakery product comprising a medium dough and a top dough (coating cloth) covering the inside dough. Examples of the inner dough covered with the top dough include doughs of ordinary bakery products such as bread, confectionery bread, pastries, cakes, etc. The type, blending, production method and the like are not particularly limited. What is necessary is just to manufacture these inside fabrics according to a manufacturing method common in the said field | area about each kind of fabric. Examples of bread dough manufacturing methods include straight method, medium seed method, no-time method, liquid seed method, sour seed method, re-glazing method, frozen dough manufacturing method, refrigerated dough manufacturing method, hot water seed method, etc. It is not limited.

  The top fabric of the present invention is placed on the above-mentioned middle fabric, and the upper fabric is preferably covered from the upper surface of the middle fabric, or the whole middle fabric is wrapped with the top fabric to form a composite fabric. . If this composite dough is subjected to secondary fermentation as necessary and then baked, a bakery product (for example, melon bread) in which the inner dough is covered with a top dough (outer dough) can be produced.

For example, the procedure for producing a common dough for melon bread is as follows. Wheat flour, yeast, yeast food, sugar, salt, fats and oils, dairy products, eggs and water are mixed in a predetermined amount as the main ingredients, and kneaded in a conventional manner. At that time, fats and oils, dairy products, eggs and the like are further added as necessary. After that, if the floor time is taken for a predetermined time, and then the dough is divided into an appropriate amount, then the bench time is taken for a predetermined time, and then re-rolling molding is performed, it is possible to obtain a dough for melon bread.
The above-mentioned dough is covered with the top dough for bakery of the present invention, or the whole dough is wrapped with the overcoat dough, then subjected to secondary fermentation for a predetermined time, and then placed in an oven at 180 to 220 ° C. When baked for a predetermined time, a melon bread having the top dough of the present invention can be obtained.

  When the bakery product of the present invention is produced by the above procedure, the filling may be included in the inner dough and the top dough. The top dough can be topped with granulated sugar, chocolate chips, almond slices or the like before baking, or icing such as powdered sugar, chocolate or fondant can be added after baking. ADVANTAGE OF THE INVENTION According to this invention, it is possible to manufacture a bakery product with high commercial value that has no cries, has a crispy outer skin, and is rich in various variations.

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

(Example 1) Preparation of top dough A top dough for bakery was prepared according to the formulation shown in Table 1 below. First, mix margarine and white sugar at low speed for 4 minutes, then at medium speed for 1 minute, then gradually add whole egg and fermented milk, mix, and sift together with soft flour, durum flour and baking powder. Things were added and mixed at low speed for 1 minute to prepare a dough. The obtained dough was refrigerated overnight, and then the dough was re-mixed and divided every 40 g.

(Comparative example 1) Production of top dough A top dough for bakery was produced in the same procedure as in Example 1 except that the whole amount of wheat flour was made into soft flour.

(Test Example 1) Production and evaluation of melon bread A dough was prepared according to the formulation and procedure described in Table 2 below. Next, melon bread was produced from the inner dough and the top dough of Example 1 or Comparative Example 1 by the procedure described in Table 3.

10 skilled craftsmen after storing the melon bread produced using the top dough of Example 1 and Comparative Example 1 at room temperature (27 ° C.) for 24 hours or 48 hours in a state of being wrapped in a vinyl bag after baking. Were tasted, and the texture and appearance of the outer dough were evaluated according to five criteria, and the average score was obtained. The results are shown in Table 4. The evaluation criteria are as follows.
(Evaluation criteria)
5 points: The texture of the crust is hard and crisp, and the surface is not sticky at all.
4 points: The texture of the dough is slightly crispy or slightly too hard. There is almost no stickiness on the surface.
3 points: The surface of the outer fabric is moist and the texture is soft.
2 points: There is stickiness on the surface of the outer fabric, and there is “crying” partially. Part of the product surface is stuck to the packaging vinyl.
1 point: There is much stickiness on the surface of the outer fabric, and there is a general “crying”. Most of the product surface is attached to the packaging vinyl.

(Test Example 2) Influence of the amount of durum flour A top dough for bakery was prepared in the same procedure as in Example 1 except that the amount of durum flour was changed as shown in Table 5. Using these top dough, melon bread was produced in the same procedure as in Test Example 1, and the texture and appearance at 24 hours and 48 hours after baking were evaluated. The results are shown in Table 5. Table 5 shows the results of Example 1 and Comparative Example 1 again.

Claims (3)

  A top dough for bakery containing 10 to 50% by weight durum wheat flour and 90 to 45% by weight weak flour in all raw flours.   The manufacturing method of the top dough for bakery characterized by using raw material flour containing 10-50 mass% durum wheat flour and 90-45 mass% weak flour.   A method for producing a bakery product, comprising baking the top dough for bakery according to claim 1 on a medium dough.