JP3884756B1 - French bread having a plurality of cavities and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide French breads having a rich taste, a plurality of cavities, and an inner phase exhibiting a strong amber color that are not found in conventional French bread.
The ratio of cavities having a minimum width of 7 mm or more per 5 cm × 5 cm square or a minimum width of 7 mm or more in the central region of the cross section when the baked bread is divided into two at the center. French bread characterized by having 40% to 50%. Using flour, salt, yeast, and water as raw materials, the dough is fully ripened, but fermentation of the dough by yeast is suppressed, the degree of expansion of the dough during the waiting time is controlled to 10 to 70%, and baking is performed in that state. A method for producing French bread characterized by the above. This method does not use fermented species. Punching is performed at the stage when 1/3 to 1/2 of the waiting time has elapsed.
[Selection] Figure 1

Description

  The present invention relates to French breads having a plurality of unique cavities that have not existed before and a method for producing the same.

When breads are grouped according to the characteristics of the inner phase, breads that are fine in white, which is fine in texture, represented by white bread, and those that are rough and slightly amber in color, such as French bread, are good. It is roughly divided into breads.
The internal phase of French bread has large and small bubbles to form a rough state, but due to factors such as differences in technical level by craftsmen and differences in manufacturing methods, internal phase states such as roughness and color of eyes It is known to have a big influence on Use of machinery such as a molding machine (for example, baguette molder) is useful for uniform quality, but it is difficult to stably produce a rough inner phase, and it is rather clogged with few bubbles. The color also became a white inner phase, which often resulted in inferior quality products for French bread.

As a typical method for producing French bread, a fermentation seed method such as a straight method (direct method) or a Polish method is known (Non-Patent Document 1).
In the straight method, ascorbic acid, enzyme agents, emulsifiers and other bread-making improvers are often added, and the fermentation time is relatively short and relatively simple. It is apt to be near, and the color is white, and it is not possible to make the internal phase peculiar to French bread. The fermented seed method requires a very high technical level, such as it is necessary to make a fermented seed over several hours to 24 hours in advance, and the fermentation time is long and difficult to control.

Breads having cavities have also been studied, and breads characterized in that cavities are scattered inside breads, and oil infiltrates are formed on the inner surface of each cavity and its surroundings (Patent Literature). 1), hollow bread (Patent Document 2) characterized in that it is manufactured using a bread material containing ascorbic acid or a salt thereof or a derivative thereof and a thickener, and contains a foamed cream inside the bread dough A method for producing a hollow bread characterized by performing caulking and baking (Patent Document 3) is disclosed.
The cavities in Patent Document 1 are derived from chip-like oils and fats dispersed in bread dough, and are intended to be manufactured in a state where butter is applied. Patent Document 2 relates to a manufacturing method for stably molding a predetermined cavity, and specifically relates to a method for manufacturing a rosetta. The cavity in Patent Document 3 is intended to allow a filling material and a cooking utensil material to be easily poured into the baked bread.

JP-A-6-233649 JP-A-6-78661 JP 2004-329015 A Osamu Ezaki “Easy-to-understand breadmaking technology for professionals” 19-23, 38-43

In the conventional bread-making method, fermentation is sufficiently advanced at the final fermentation stage before baking without inhibiting yeast fermentation, that is, a state where carbon dioxide generated by yeast fermentation is sufficiently accumulated, and By doing so, it has been thought that good quality breads can be produced. Therefore, in general, making bread is a time-consuming and labor-intensive work, and it has been taken for granted that it takes time and effort to make high-quality bread.
On the other hand, various studies have been conducted on how to shorten the work time for the purpose of reducing the burden on the worker. For example, increase of yeast addition amount itself, use of various additives for promoting yeast fermentation, use of fermented species, etc., all of which promote yeast fermentation further, and yeast fermentation proceeds sufficiently. It was a technique for shortening the time required for the process. In addition, fermented seed | species is also called a fermented liquor, yeast, yeast food, flour, milk powder, etc. are put and yeast is propagated. It is a traditional method, and many of them are composed of a plurality of yeasts, and usually needs to be fermented for one day or more.

It was widely known that simply shortening the time would result in poor quality bread with no volume and a very clogged internal phase.
Thus, suppressing the fermentation of the dough by yeast or performing baking in a state that does not substantially cause the expansion of the dough by fermentation of yeast is considered insane in the conventional bread making method, It has been considered impossible to produce bread.
In addition, as a method of producing breads exhibiting a plurality of cavities and amber color, there are methods using fermented species (such as the Polish method), but fermented species whose fermentation state is difficult to manage must be prepared in advance. It took a long time, was cumbersome and skillful, and the taste of bread was apt to be pale.

  Therefore, the present invention aims to produce high-quality French breads stably in a short time without requiring high skill, and moreover, a rich taste and a plurality of flavors not found in conventional French bread. An object of the present invention is to provide French breads having a hollow and an inner phase exhibiting a strong amber color.

The gist of the present invention is the following French breads (1) to (3).
(1) Manufactured by a method in which flour, salt, yeast, and water are used as raw materials, and the dough is sufficiently ripened, but the dough fermentation by yeast is suppressed, and the dough is baked in a state that does not substantially cause dough expansion due to yeast fermentation. French bread.
(2) The French bread according to (1) above, wherein in the central region of the cross section when the baked bread is divided into two at the center, there are five or more cavities having a minimum width of 7 mm or more per 5 cm × 5 cm square Kind.
(3) The French bread according to (1) above, wherein the ratio of cavities having a minimum width of 7 mm or more is 40% to 50% in the central region of the cross section when the baked bread is divided into two at the center. Kind.

Moreover, this invention makes the summary the manufacturing method of the following French breads of (4)-(6).
(4) Using flour, salt, yeast, and water as raw materials, the dough is fully ripened, but the fermentation of the dough by yeast is suppressed, and the degree of expansion of the dough during the waiting time is controlled to 10 to 70%. A method for producing French bread characterized by baking.
(5) The method for producing French bread according to (4) above, wherein the method does not use fermented seeds.
(6) The method for producing French breads according to (4) or (5) above, wherein punching is performed at a stage when 1/3 to 1/2 of the waiting time has elapsed.

According to the present invention, it is possible to provide French breads having a rich taste without using fermented seeds, a plurality of cavities, and an inner phase exhibiting a strong amber color.
Further, the present invention can provide a method for stably producing French breads in a short time without using skill, without using a bread improving agent.

  The French breads of the present invention have an idea that cannot be considered by conventional common sense, that is, the dough is sufficiently ripened, but is baked in a state in which dough fermentation by yeast is suppressed and dough expansion by yeast fermentation does not occur substantially. By doing so, it is intended to provide French breads having a rich taste, a plurality of cavities, and an inner phase exhibiting a strong amber color, which is not found in conventional French bread.

  The French breads of the present invention are characterized by having five or more cavities having a minimum width of 7 mm or more in a 5 × 5 cm region in a cross section when the baked bread is divided into two at the center. In other words, when French breads are divided into two at the center, the ratio of cavities having a minimum width of 7 mm or more is 40% to 50%. Furthermore, the preferred embodiment is characterized in that the cavity cross section is an almost honeycomb shape, an almost polygonal shape, or an unprecedented French bread having a low circularity.

In the present specification, large bubbles having a diameter of about 5 mm or more among the bubbles in the inner phase are referred to as cavities. The cavity has a substantially circular shape, and the maximum length is called the maximum length, and the minimum length is called the minimum width.
In addition, the time of primary fermentation in bread making is called floor time. In the present invention, since it is not intended for fermentation, it is called waiting time (waiting time), waiting for its action (waiting), and conventionally Distinguish from technology.

  The French breads of the present invention have a plurality of cavities produced by baking in a state in which dough ripening is sufficiently performed but yeast dough fermentation is suppressed and dough expansion is not substantially caused by yeast fermentation. It has bread. Specifically, the amount of yeast is less than or equal to the normal bread making method, and the primary fermentation after mixing in the normal bread making method is not performed, and the proper aging time and dough tension of the dough are not performed. Manufactured by performing the weighting to unwind and firing the final fermentation (molding) after molding to the extent that the tension of the dough is released as in the case of the weighting, and substantially without causing the dough expansion due to yeast fermentation. And bread having a plurality of cavities.

  In the present invention, in order to suppress the fermentation of the dough by the yeast but sufficiently ripen the dough but not to cause the expansion of the dough due to the yeast fermentation, the amount of yeast to be used and the appropriate amount of the dough It is necessary to manage the proper mitigation of the ripening state as well as the tension state of the dough.

Regarding the plurality of cavities of the French breads of the present invention, the method of dividing into two at the center is not particularly limited in the case of a spherical shape, but in the case of an ellipse or a vertically long baguette type, it is almost bilaterally symmetrical in the maximum length direction. In this way, it is divided into two from the top of the mountain or from the side. The central portion of the cross section refers to an arbitrary area inside 6 mm from the browned portion. The size and number of cavities in the central region of the cross section may be measured directly by a ruler, or may be measured using a graph paper or a ruler that is taken in by a scanner and is transparent on paper. If a computer is available, it can be measured by image processing.
The area from the brown-baked part to the inside of 6 mm is not counted here because the area close to the surface of the dough is easily affected by the environmental atmosphere such as temperature and has little resistance to expansion, so even with normal French bread This is because cavities are often generated. Such a cavity is an elongated cavity extending in the direction of the side surface and can be distinguished from the cavity produced in the present invention. Another reason is that the vicinity of the peripheral area burned brown is often dark in color and it is difficult to distinguish cavities when processed by a computer.

  In the French breads of the present invention, a plurality of large cavities are produced only by forming a gluten network structure by mechanical kneading and not developing by fermentation, so that the whole is baked without being uniformly and softly fermented. It is assumed that this is due to Conventional French bread produces bubbles by fermentation, but it is observed that the bubbles shrink by baking. This is presumed that gas escapes from the bubbles. Moreover, although the bread produced by the fermented seed | species method, such as a luban seed | species by a skilled craftsman, also has a cavity in the center, it is scattered uniformly throughout. On the other hand, in the French breads of the present invention, bubbles do not escape during baking and the bubbles become large. Further, it is assumed that bubbles grow further and burst at weak portions because of non-uniformity, and are repeatedly merged with adjacent bubbles to form a large cavity.

  What is rich and tasty is that the sugars and amino acids in the wheat flour are not assimilated into the yeast and remain in an appropriate balance, and the breads of the present invention are condensed into a thin film between the cavities. It is presumed that this enhances the taste and body with moderately suppressed fermentation.

  The French breads of the present invention are made from wheat flour, salt, yeast, and water. It is preferable to add more malt. It is not preferable to add an enzyme agent such as ascorbic acid, amylase or oxidase, or an emulsifier. The flour is not particularly limited as long as it is flour for bread. Salt, water, and malt may be blended in the same manner as normal bread. The yeast is not particularly limited, such as fresh yeast, dry yeast, instant dry yeast, and natural yeast. Ingredients such as cheese, bacon, onion and corn can be added by a conventional method as required.

  Since the blending amount of yeast varies depending on the type and activity of the yeast, flour, and environmental conditions, it should be determined in combination with the weighting conditions of the flour actually used and the yeast dough.

  Mixing conditions should be stronger than normal French bread dough mixing. This is because the dough of the present invention that suppresses fermentation needs to form gluten by strengthening mixing.

  The weighting apparatus for producing the French breads of the present invention can be used as it is under the general apparatus and environmental conditions used in primary fermentation. Here, as a general bread-making method, a method of aging dough for a long time at a low temperature is known, but it is not suitable for the present invention. The degree of expansion of the dough after waiting must be controlled to 10 to 70%, preferably 20 to 50%. Note that the degree of expansion of the fabric in a normal method is approximately 300%.

In addition, it is preferable to perform punching (hereinafter sometimes referred to as “punch”) during the weighting. Specifically, it is preferable to carry out at the stage when 1/3 to 1/2 of the waiting time has elapsed. Here, punching is an operation of removing gas from the dough in the bread making process, and is called as such because the operation of hitting the dough against the field board is performed (a glossary of wheat English-Japanese terms).
The purpose of the punch in the present invention is to stimulate the gluten structure to strengthen the gluten and promote the ripening of the dough. The role of the punch in the normal bread making method (air or carbon dioxide bubbles in the dough) To make it even and fine, to increase the activity of yeast by newly introducing oxygen and to promote fermentation, and to stimulate gluten tissue to strengthen gluten).

  Next, the dough is divided and bench time is taken. The bench time is preferably 5 to 20 minutes. The proofing condition should be equivalent or shorter in time than the straight method. The optimum conditions are determined by actual firing in combination with the weighting conditions.

  A normal method is employed for molding. The proof can be appropriately determined in combination with the weighting condition. The firing method is not particularly limited as long as it is a normal method. The baking method for breads according to the present invention is most suitably direct baking, in which the dough is placed directly on the baking floor, but may be a baking method using a top plate.

The method for determining the weighting conditions for producing the breads of the present invention will be described in detail below. The weighting conditions can be determined by a fabric expansion test.
[Fabricity test]
Measurement of the degree of expansion of the dough at the waiting time Place 150 g of the dough after mixing into a 1 L graduated cylinder (diameter cm), read the scale at this time, and take the waiting time according to the setting conditions. The scale is read again after the end of the waiting time, and the fabric expansion degree is calculated from the scale readings before and after the waiting time by the following formula.

[Expansion test and bread making evaluation]
100 parts by weight of wheat flour (Kudchance: Showa Sangyo), 2.1 parts by weight of salt, 0.2 parts by weight of malt, 70 parts by weight of water, and instant dry yeast (red yeast: manufactured by France SUF) are listed in Table 1. Then, the degree of expansion of the dough was measured using the dough after mixing in an environment of 28 ° C. and 85% relative humidity. For reference, the straight method and the polish method are also described. In the bread making test, punching was performed at 1/3 of the waiting time or fermentation time. The bench time was 10 minutes, the proof (28 ° C relative humidity 85%) was 15 minutes, 60 minutes, 90 minutes, and the firing temperature was 220 ° C, 35 minutes. Breadmaking evaluation was conducted by creating five baguette-type breads each and dividing it into two pieces from the top of the mountain in the maximum length direction. Counted with a stick.

As can be seen from the above test examples, it can be seen that the French breads of the present invention can be manufactured by appropriately suppressing the degree of expansion of the dough after the end of the waiting time. It can be seen that the proofing time can be determined by the degree of expansion of the fabric after the end of the waiting time.
When normal instant dry yeast is used, the blending amount of yeast and the weighting time and proofing time of the dough are summarized as follows. The amount of yeast is preferably small compared to the straight method, and 0.1 to 0.5 parts by weight per 100 parts by weight of flour is exemplified as a preferable amount of addition.

When the yeast blending amount per 100 parts by weight of flour is 0.1 to 0.2 parts by weight, the waiting time is exemplified by a waiting time of 90 to 180 minutes and a proofing time of 30 to 60 minutes.
Moreover, when the yeast compounding quantity per 100 weight part of wheat flours is 0.3-0.5 weight part, waiting time 60-120 minutes and proofing time 5-15 minutes are illustrated. The latter is better in terms of taste and shorter production time.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. In the following examples, comparative examples, and reference examples, the raw materials and the environmental conditions of the weighting, floor, and proof were the same as those described above [Expansion test and evaluation of bread making] unless otherwise specified.

[Example 1]
French breads (batar type) were produced by the following formulation and process.
[Combination] (parts by weight)
Flour 100
Salt 2.1
Instant dry yeast 0.15
Malt 0.2
Water 70
[Process]
Mixing Low speed 3 minutes Medium speed 6 minutes Lifting temperature 22 ℃
Waiting time 90 minutes P 90 minutes division 250g
Bench time 10 minutes molding Batal type proof time 60 minutes Firing temperature 220 ° C
(Direct baking, steam available)
Firing time 35 minutes

  Figure 1 shows the state and appearance of bubbles in the internal phase of the product. For the data (see Fig. 2) obtained by scanning the cross section of bread sliced with image analysis software (IP-1000PC: manufactured by Asahi Kasei Engineering), the internal phase (cross section) was binarized (see Fig. 3), and the particle area Maximum length and minimum width were measured. In addition, the inner phase of the product was divided into two at half the height of the bread, the hue of the inner phase was visually evaluated, and the appearance and taste of the product were further evaluated by six professional panelists. These results are shown in Tables 2 and 3.

[Example 2]
French breads (batar type) were produced by the following formulation and process. FIG. 4 shows the state and appearance of bubbles in the internal phase of the product. For the data obtained by scanning the cross section of the bread sliced by the image analysis software (see FIG. 5), the internal phase (cross section) was binarized (see FIG. 6), and the particle area, maximum length, and minimum width were measured. . The product was evaluated in the same manner as in Example 1. These results are shown in Tables 2 and 3.

[Combination] (parts by weight)
Flour 100
Salt 2.1
Instant dry yeast 0.4
Malt 0.2
Water 75
[Process]
Mixing Low speed 3 minutes Medium speed 6 minutes Lifting temperature 22 ℃
Waiting time 30 minutes P60 minutes 250g
Bench time 10 minutes molding Batal type proof time 15 minutes Baking temperature 220 ° C
(Direct baking, steam available)
Firing time 35 minutes [Comparative Example 1]

  French bread was produced by the following formulation and process (straight method). FIG. 7 shows the state and appearance of bubbles in the internal phase of the product. For the data obtained by scanning the cross section of the bread sliced by the image analysis software (see FIG. 8), the internal phase (cross section) was binarized (see FIG. 9), and the particle area, maximum length, and minimum width were measured. . The product was evaluated in the same manner as in Example 1. These results are shown in Tables 2 and 3.

[Combination] (parts by weight)
Flour 100
Salt 2.1
Instant dry yeast 0.8
Improving agent (BBJ: Japanese-French Trading) 0.05
Malt 0.5
Water 70
[Process]
Mixing Low speed 12 min.
Floor time 90 minutes P90 minutes division 250g
Bench time 30 minutes molding Batal type proof 60 minutes Firing temperature 220 ° C
(Direct baking, steam available)
Firing time 35 minutes [Reference Example 1]

  Polish seeds were prepared in advance. 30 parts by weight of flour, 30 parts by weight of water, and 0.1 parts by weight of instant dry yeast were placed in a bowl and mixed uniformly with a whipper under the condition of a temperature of 24 ° C. It was transferred to a container and aged at low temperature in a temperature range of 5 ° C. for 15 hours to prepare a fermented seed. Subsequently, French bread was produced by the Polish method with the following composition and process. For the data obtained by scanning the cross section of the bread sliced by the image analysis software (see FIG. 10), the internal phase (cross section) was binarized (see FIG. 11), and the particle area, maximum length, and minimum width were measured. . The product was evaluated in the same manner as in Example 1. These results are shown in Tables 2 and 3.

[Combination] (parts by weight)
Flour 70
Salt 2
Polish seed 60.1
Instant dry yeast 0.5
Improving agent (BBJ: Japanese-French Trading) 0.1
Malt 0.2
Water 38
[Process]
Main wall
Mixing Low speed 12 min.
Floor time 45 minutes P45 minutes Division 250g
Bench time 30 minutes Molding Batal type Proofer 60 minutes Firing temperature 220 ° C
(Direct baking, steam available)
Firing time 35 minutes

As shown in Tables 2 and 3, Examples 1 and 2 have the effect that the inner phase is rough and the color tone is amber.
Moreover, the balance of taste was excellent and sweetness was obtained, and excellent evaluation was obtained for the scent of the skin and the properties of the skin. Furthermore, the numerical values of the minimum width and area of the particles are larger than those of Comparative Examples 1 and 2, and the average proportion of cavities exceeds 40%.

[Examples 1 ', 2', Comparative Example 1 ', Reference Example 1']
In Examples 1 and 2, Comparative Example 1 and Reference Example 1, except that the molding after the division was a bucket molder (manufactured by Bonguard Co., Ltd.) and the setting conditions were an upper interval of 6 mm, an expansion pressure of 30 to 40 mm, and an extension of about 30 cm It was manufactured by the method. In each example, the number of cavities with a minimum width of 7 mm or more in 5 × 5 cm was measured for 20 samples, and the maximum and minimum values are shown in Table 4.
From this result, it can be seen that the French breads of the present invention can be produced using a molder.

  By providing French breads with multiple cavities that are not found in conventional breads, or French breads that are not found in conventional breads, and that have a very rough, good amber colored internal phase. Create bread categories and contribute to the development of food culture.

It is the photograph of the state of the bubble of the internal phase of French breads (batar type) of Example 1, and an external appearance. 2 is a software analysis image of French breads (Batar type) of Example 1. 2 is a binarized image of French breads (Batar type) of Example 1. FIG. It is the photograph of the bubble state and external appearance of the internal phase of the French bread of Example 2 (batar type). It is a software analysis image of the French breads (Batar type) of Example 2. It is a binarized image of French breads (Batar type) of Example 2. It is the photograph of the state of the bubble of the internal phase of French breads (straight method) of the comparative example 1, and an external appearance. It is a software analysis image of French breads (straight method) of comparative example 1. It is a binarized image of French breads (straight method) of comparative example 1. 2 is a software analysis image of French breads (Polish method) of Reference Example 1. It is a binarized image of French breads (Polish method) of Reference Example 1.

Claims (5)

Using flour, salt, yeast, and water as raw materials, the dough is fully ripened, but the fermentation of the dough by the yeast is suppressed, and the degree of expansion of the dough at the waiting time is controlled to 10 to 70%, substantially fermenting the yeast. 5 cavities with a minimum width of 7 mm or more per 5 cm × 5 cm square in the central region of the cross section when the baked breads were divided into two at the center , produced by baking in a state where dough does not swell French bread characterized by having the above . The French bread according to claim 1 , wherein a ratio of a cavity having a minimum width of 7 mm or more is 40% to 50% in a central region of a cross section when the baked bread is divided into two at the center. Using flour, salt, yeast, and water as raw materials, the dough is fully ripened, but fermentation of the dough by yeast is suppressed, and the degree of expansion of the dough during the waiting time is controlled to 10 to 70%, and baking is performed in that state. A method for producing French bread, characterized in that the French bread of claim 1 or 2 is produced. The method for producing French bread according to claim 3 , wherein the method does not use fermented seeds. The method for producing French bread according to claim 3 or 4 , wherein the punching is performed when 1/3 to 1/2 of the waiting time has elapsed.