JP7082069B2 - How to make bakery food - Google Patents

Description

The present invention relates to a method for producing a bakery food product.

As a bakery food manufacturing technique, there are those described in Patent Documents 1 and 2.
In Patent Document 1 (Japanese Unexamined Patent Publication No. 2003-199485), a method for producing steamed breads produced from wheat flour or the like is a method for producing a hot water kneading seed by mixing starch and hot water. It is described that the process is provided with a bread dough making step of making bread dough using hot water kneading seeds and raw materials such as wheat flour. According to the same document, the steamed breads produced by such a production method can suppress aging and maintain softness and elasticity, and a predetermined food is prepared according to the type of starch used for the hot water kneading type. It is said that the feeling can be improved.

Further, Patent Document 2 (Japanese Unexamined Patent Publication No. 2012-187070) describes a starchy raw material as a technique for providing a method for improving the brightness of a water roux and a method for suppressing coloration of the water roux over time. Described is a method for producing a water roux, which comprises a step of kneading a mixture containing salt and water having a salt concentration of 2.4 to 7% by weight at 55 to 100 ° C.

Japanese Patent Application Laid-Open No. 2003-199485 Japanese Unexamined Patent Publication No. 2012-187070

However, even if the techniques described in Patent Documents 1 and 2 are used, the bakery food obtained by baking or oiling can be obtained with an excellent texture even after storage, and the workability in the manufacturing process is excellent. There was still room for improvement in providing technology for manufacturing bakery foods.

According to the present invention
The following components (A) to (C) :
(A) One or more starches selected from the group consisting of acetylated starch, etherified starch and modified starches thereof (excluding modified starchy tapioca starch).
(B) Flour
(C) The process of kneading the raw materials of the water roux containing hot water to obtain the water roux dough,
The process of kneading the water roux dough and the main kneading raw material to obtain a bakery dough,
The process of obtaining bakery food by baking or oiling the bakery dough, and
Including
Provided is a method for producing a bakery food product, wherein the starch blended in the water roux dough is composed of the component (A) .

Further, according to the present invention, there is provided a bakery food product obtained by the method for producing a bakery food product according to the present invention.

According to the present invention, it is a method for producing a water roux dough used for a bakery food obtained by the method for producing a bakery food in the present invention, and the raw materials for the water roux containing the components (A) to (C) are kneaded. A method for producing a water roux dough, including a process, is provided.
Further, according to the present invention, there is provided a water roux dough for bakery foods containing the components (A) to (C), which is the water roux dough used in the method for producing a bakery food in the present invention.

According to the present invention, there is provided a water roux mix containing the component (A) and the component (B) used in the bakery food obtained by the method for producing a bakery food in the present invention.

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.
For example, the present invention also includes the use of the hot water roux dough for bakery foods containing the components (A) to (C) in a method for producing a bakery food.
The present invention also includes the use of the component (A) and the water roux mix containing the component (B) in a method for producing a water roux dough for bakery foods or in a method for producing bakery foods. To.

As described above, according to the present invention, as for the bakery food obtained by baking or oiling, a bakery food having an excellent texture even after storage can be obtained, and a bakery food manufacturing technique having excellent workability in the manufacturing process can be obtained. Is provided.

Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. In addition, each component can be used alone or in combination of two or more.

(Manufacturing method of bakery food)
In the present embodiment, the method for producing a bakery food product includes the following steps.
Water roux dough preparation step: A step of kneading a water roux raw material containing the following components (A) to (C) to obtain a water roux dough (A) From a group consisting of acetylated starch, etherified starch and processed starch thereof. One or more types of starch to be selected (B) Wheat flour (C) Hot water bakery dough Preparation process: A process of mixing hot water roux dough and main kneading raw material to obtain bakery dough Bakery food preparation process: Bakery dough Steps for obtaining bakery food by baking or oil starch Each step will be described below.

(Water roux dough preparation process)
In the water roux dough preparation step, the water roux raw materials containing the components (A) to (C) are kneaded to obtain a water roux dough.

The component (A) is one or more starches selected from the group consisting of acetylated starch, etherified starch and modified starch thereof. By using the specific starch of the component (A) in combination with the component (B) in the water roux, the workability in the manufacturing process of the bakery food can be improved, and the obtained bakery food can be freshly prepared and stored. Later texture can be improved together.
Here, the processed starch referred to in the present specification refers to a starch that has been generally processed, and is an esterified starch, an etherified starch, an oxidized starch, an acid-treated starch, an oil-treated starch, a wet-heat-treated starch, and an enzyme-treated starch. Refers to starch, pregelatinized starch, etc.

From the viewpoint of improving workability in the manufacturing process of bakery foods and improving both the texture of the obtained bakery foods after storage and freshness, the component (A) is, for example, acetylated starch, acetylated crosslinked starch, and acetyl. One or more selected from the group consisting of oxidized starch, hydroxypropylated starch and hydroxypropylated crosslinked starch.
From the same viewpoint, the raw material from which the component (A) is derived is, for example, one or more selected from the group consisting of tapioca (also referred to as cassava), corn, potatoes, rice and wheat, preferably tapioca. And one or two species selected from the group consisting of corn.
In addition to the usual regular type, corn and rice include high amylose species having a higher amylose ratio than usual and waxy species having a higher amylopectin ratio than usual. Corn and rice are all types.
Similarly, tapioca, potatoes, and wheat also have waxy types with a higher amylopectin ratio than usual in addition to regular types, but in this case as well, tapioca, potatoes, and wheat, which are the raw materials from which component (A) is derived, are all types. including.
Further, in the present embodiment, examples of the raw material starch of the component (A) include raw starch and starch obtained by sterilizing and bleaching the raw starch, and any of these may be used.

The content of the component (A) in the water roux dough is, for example, 1% by mass or more with respect to the entire water roux dough from the viewpoint of improving the softness of the crust (skin) and the softness of the crumb (inner layer) of the bakery food. It is preferably 3% by mass or more.
Further, from the viewpoint of improving workability in the manufacturing process of bakery food, the content of the component (A) in the water roux dough is, for example, 50% by mass or less, preferably 30% by mass, based on the whole water roux dough. It is as follows.

Specific examples of the wheat flour of the component (B) include soft flour, medium-strength flour, strong flour, and whole grain flour. The type of ingredient (B) can be selected according to the type of bakery food.

The content of the component (B) in the water roux dough is, for example, 3% by mass or more, preferably 5% by mass, based on the whole water roux dough from the viewpoint of improving the texture of the freshly made and stored bakery food. % Or more, more preferably 10% by mass or more.
Further, from the viewpoint of improving workability in the manufacturing process of bakery food, the content of the component (B) in the water roux dough is, for example, 60% by mass or less, preferably 50% by mass, based on the whole water roux dough. It is as follows.

The ratio of the component (A) to (B) in the water roux dough is the content of the component (B) with respect to the content of the component (A) from the viewpoint of improving the texture of the bakery food after it is made and stored. (B) / (A)) is, for example, 0.1 or more, preferably 0.3 or more in terms of mass ratio.
Further, from the viewpoint of improving workability and swelling in the manufacturing process of bakery food, the content of the component (B) with respect to the content of the component (A) is, for example, 30 or less, preferably 20 or less in terms of mass ratio. ..

When the main kneading raw material contains wheat flour, the content of the component (B) in the water roux raw material with respect to the content of the wheat flour contained in the entire bakery dough is, for example, 1 from the viewpoint of improving workability in the manufacturing process of the bakery food. It is by mass or more, preferably 2% by mass or more.
On the other hand, when the raw material for this kneading contains wheat flour, the content of the component (B) in the water roux raw material with respect to the content of the flour contained in the entire bakery dough is the softness of the crust (skin) of the bakery food and the crumb (inner layer). ), For example, 50% by mass or less, preferably 40% by mass or less, from the viewpoint of improving the soft feeling.

The hot water of the component (C) is specifically water having a temperature of 50 ° C. or higher, preferably water having a temperature of 70 ° C. or higher, and more preferably water having a temperature of 80 ° C. or higher. There is no limit to the upper limit of the temperature of the component (C), for example, 100 ° C. or lower.

The content of the component (C) in the water roux raw material can be, for example, the balance excluding the components other than the component (C) in the water roux raw material.
Further, the content of the component (C) in the water roux raw material is, for example, 0.3 times or more the content of the component (A) in the water roux raw material from the viewpoint of improving the texture freshly made and after storage. It is the total amount of 30 times or less and the content of the component (B) in the water roux raw material, for example, 0.3 times or more and 20 times or less, preferably the content of the component (A) in the water roux raw material. The total amount is 0.5 times or more and 20 times or less, and preferably 0.5 times or more and 10 times or less the content of the component (B) in the water roux raw material.

The total content of the component (A) and the component (B) with respect to the content of the component (C) in the water roux raw material (((A) + (B)) / (C)) determines the workability in the manufacturing process. From the viewpoint of improvement, the mass ratio is, for example, 0.2 or more, preferably 0.3 or more, and more preferably 0.4 or more.
In addition, the total content of the component (A) and the component (B) with respect to the content of the component (C) in the water roux raw material (((A) + (B)) / (C)) is freshly made and From the viewpoint of improving the texture after storage, the mass ratio is, for example, 1.5 or less, preferably 1.2 or less, more preferably 1.1 or less, still more preferably 1.0 or less.

Further, the water roux raw material may contain components other than the above-mentioned components (A) to (C).
For example, the water roux raw material may contain starch, an emulsifier, an oil or fat, etc., which are not the above-mentioned component (A), from the viewpoint of improving workability in the manufacturing process.

There are no restrictions on the conditions for mixing the raw materials of the water roux in the process of preparing the water roux dough, and for example, the raw materials can be mixed with a bread mixer. The temperature at the time of kneading may be room temperature, or it may be kept warm to suppress the temperature drop, or it may be heated to further increase the effect of suppressing the temperature drop.
Further, the obtained water roux dough may be stored at a predetermined temperature and period before being used in the bakery dough preparation step, and may be stored refrigerated at 10 ° C or lower or frozen at 0 ° C or lower, for example.
Further, there is no limitation on the kneading time of the water roux raw materials in the process of preparing the water roux dough, and for example, the water roux may be kneaded for 0.5 minutes or more and 20 minutes or less.

Further, the water roux dough obtained in the water roux dough preparation step can be suitably used for the bakery food obtained by the production method in the present embodiment.

Further, in the method for producing a bakery food in the present embodiment, more specifically, in the process for preparing a water roux dough, a water roux mix containing the components (A) and (B) can also be used.
The water roux mix is a composition containing the components (A) and (B), and more specifically, a mixed powder containing the components (A) and (B).
Further, the water roux mix may contain components other than the components (A) and (B). As the components other than the components (A) and (B), for example, starch, emulsifier, oil and fat, etc. other than the above-mentioned component (A) may be contained, and it is preferable to include powdery ones among them.

(Bakery dough preparation process)
In the bakery dough preparation step, the hot water roux dough obtained in the hot water roux dough preparation step and the main kneading raw material are mixed to obtain a bakery dough.

The content of the water roux dough in the bakery dough is, for example, 1% by mass or more, preferably 4% by mass or more, and more preferably 8% by mass with respect to the entire bakery dough from the viewpoint of improving the texture of the bakery food. % Or more.
Further, from the viewpoint of improving workability in the main kneading process, the content of the water roux dough in the bakery dough is, for example, 60% by mass or less, preferably 50% by mass or less, more preferably 50% by mass or less, based on the entire bakery dough. It is 40% by mass or less.

In addition, among the raw materials for bakery dough, water; wheat flour such as soft flour, medium flour, strong flour, whole grain flour, barley flour, rye flour, pigeon flour, rice flour, buckwheat flour, corn flour, and hie Flour such as flour and awa flour; starches such as pregelatinized starch and processed starch; baker's yeast such as raw yeast, dry yeast and semi-dry yeast; eggs such as whole egg, egg yolk and egg white; sugars such as fine white sugar and honey; Salt; Edible fats and oils such as olive oil; Processed fats and oils such as margarine and shortening; Dairy products such as butter, defatted powdered milk and milk; Emulsifiers; Yeast foods; pH adjusters; Ingredients used in the production of ordinary bakery foods include.

The preparation conditions for the bakery dough are selected according to the type of bakery food and the raw materials.
For example, the kneading condition of the hot water roux dough and the main kneading raw material can be the condition usually used in the main kneading process in the bread making using the hot water roux method, but specifically, it is 10 ° C. or higher and 30 ° C. or lower. It may be kneaded at a temperature of 5 minutes or more and 30 minutes or less.
Further, after kneading, the fermentation step and the molding step usually used in the bread making step can be performed. For example, fermentation can be carried out in a fermenter at about 3 ° C. to 50 ° C. for 5 minutes to 3 days.

Further, in the present embodiment, the bakery dough may be stored after kneading, before molding or at the stage after molding. For example, before baking or oiling the bakery dough, it may be stored in a refrigerator at 10 ° C. or lower, or 0. It may be stored frozen at ° C or lower.

(Bakery food preparation process)
In the bakery food preparation step, the bakery dough obtained in the bakery dough preparation step is baked or oiled to obtain a bakery food.
Conditions such as temperature and time in baking and oiling can be appropriately selected depending on the bakery food.
For example, in the case of firing, it can be heated at a temperature of 150 ° C. or higher and 300 ° C. or lower for a time of 1 minute or more and 90 minutes or less. Further, in the case of oiling, it can be heated at a temperature of 150 ° C. or higher and 200 ° C. or lower for 1 minute or longer and 10 minutes or shorter.

(Bakery food)
The bakery food in this embodiment is obtained by the above steps.
Specific examples of bakery foods include breads such as bread, French bread, bread rolls, pizzas, sweet buns, and fried breads; and donuts such as yeast donuts.

In the present embodiment, since the bakery dough is prepared using the water roux dough obtained by kneading the water roux raw materials containing the components (A) to (C), the bakery dough such as the main kneading is used at the time of preparing the water roux. It is possible to suppress stickiness during preparation. Therefore, for example, it is possible to efficiently and stably perform the work in each step of the hot water roux preparation, the main kneading, and the molding.
Further, in the present embodiment, in order to prepare a bakery dough using the water roux dough obtained by kneading the water roux raw materials containing the components (A) to (C), the bakery dough is prepared by baking or oiling. A bakery food with an excellent texture can be obtained even after storage. More specifically, it is possible to improve the balance between the softness of the crust (skin) of the baked bread and the moist feeling, softness and firmness of the crumb (inner layer). It can also improve the balance of crispness, moistness, softness and firmness of yeast donuts, for example. Further, for example, when the bakery food after baking or oiling is stored at room temperature of about 10 ° C to 40 ° C, frozen at 0 ° C or lower, and refrigerated at 10 ° C higher than 0 ° C, the texture after storage is also obtained. It is also possible to obtain excellent bakery foods.

Further, in the present invention, the water roux dough itself or the water roux mix in which the component (A) and the component (B) are blended excluding the component (C) is also included as an embodiment.
Hereinafter, an example of the reference form will be added.
1. 1. The process of kneading the water roux raw materials containing the following components (A) to (C) to obtain the water roux dough, and
The process of kneading the water roux dough and the main kneading raw material to obtain a bakery dough,
The process of obtaining bakery food by baking or oiling the bakery dough, and
How to make bakery foods, including.
(A) One or more starches selected from the group consisting of acetylated starch, etherified starch and modified starches thereof.
(B) Flour
(C) Hot water
2. 2. 1. The component (A) is one or more selected from the group consisting of acetylated starch, acetylated crosslinked starch, acetylated oxidized starch, hydroxypropylated starch and hydroxypropylated crosslinked starch. The method for producing a bakery food product according to.
3. 3. 1. The raw material from which the component (A) is derived is one or more selected from the group consisting of tapioca, corn, potatoes, rice and wheat. Or 2. The method for producing a bakery food product according to.
4. 1. The total content of the component (A) and the component (B) with respect to the content of the component (C) in the water roux raw material is 0.2 or more and 1.5 or less in terms of mass ratio. To 3. The method for producing a bakery food product according to any one of them.
5. 1. The content of the component (B) with respect to the content of the component (A) in the water roux raw material is 0.1 or more and 30 or less in terms of mass ratio. To 4. The method for producing a bakery food product according to any one of them.
6. The kneading raw material contains wheat flour and
1. The content of the component (B) in the water roux raw material is 1% by mass or more and 50% by mass or less with respect to the content of wheat flour contained in the entire bakery dough. ~ 5. The method for producing a bakery food product according to any one of them.
7. 1. The bakery food is bread or donuts. ~ 6. The method for producing a bakery food product according to any one of them.
8. 1. 1. ~ 7. It is a method for producing a water roux dough used for a bakery food obtained by the method for producing a bakery food according to any one of them.
A method for producing a water roux dough, which comprises a step of kneading the water roux raw materials containing the components (A) to (C).
9. 1. 1. ~ 7. A water roux mix containing the component (A) and the component (B) used in the bakery food obtained by the method for producing a bakery food according to any one of them.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.
In the following examples, unless otherwise noted, "%" is "% by mass". Further, unless otherwise specified, the "part" is a "part by mass".

(raw materials)
The following materials were mainly used as raw materials.
Strong flour: Camellia, Nisshin Flour Milling Co., Ltd. Weak flour: Flower, Nisshin Flour Milling Co., Ltd. Margarine: Meister Geneta, J-Oil Mills Co., Ltd. Olive oil: AJINOMOTO Extra Virgin Olive Oil, J-Oil Mills Co., Ltd. Semi-dry yeast: Suff Semi-dry yeast, Rusaffle yeast food: C Oriental food, Oriental yeast industry Co., Ltd. Degreased powder milk: Degreased powder milk, Yotsuba Dairy Co., Ltd. Baking powder: F-up, Aikoku Co., Ltd. Acetylized tapioca starch: Act Body TT-8, acetylated phosphate cross-linked tapioca starch manufactured by J-Oil Mills Co., Ltd .: Actbody ATP-27, hydroxypropylated tapioca starch manufactured by J-Oil Mills Co., Ltd .: Gelcol POT-05, J-oil Co., Ltd. Mills corn starch: corn starch Y, J-oil mills phosphate cross-linked tapioca starch: Actbody TP-4W, J-oil mills tapioca starch: J-oil mills acetylated adipic acid cross-linked waxy corn starch : Gelcol CT-2, Hydroxypropylated Phosphate Bridge made by J-Oil Mills Co., Ltd. Waxicorn Starch: Gelcol A-10, Hydroxypropylated Phosphate Bridge made by J-Oil Mills Co., Ltd. Marin 薯 starch: Gelcol EG-500 , J-Oil Mills Co., Ltd. hydroxypropylated phosphoric acid cross-linked wheat starch: Gelcol WPO-10, J-Oil Mills Co., Ltd. acetylated oxidized tapioca starch: Gelcol SP-2, J-Oil Mills Co., Ltd.

(Examples 1 to 5, Comparative Examples 1 to 5)
In this example, a baking pan was prepared and evaluated.
Table 1 shows the composition of the baking pan. Table 2 shows the types of starch used in the water roux. In each example, any of the formulations a to f shown in Table 1 was used, and in the example containing starch in the water roux, the starch shown in Table 2 was used.

(Bread manufacturing method)
(Making hot water roux dough)
The strong flour and starch shown in Table 1 were uniformly mixed to prepare a water roux mix, and the water roux mix and hot water were mixed at low speed for 2 minutes with a Hobart mixer equipped with a beater. At the time of mixing, the workability of the water roux was evaluated.

The obtained water roux dough was cooled at 4 ° C. overnight.
The cooled water roux dough was returned to room temperature (20 ° C.) before use in the main kneading.

(Making main kneading and bread)
In a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.), the raw materials for kneading except for the water roux dough and the margarine shown in Table 1 were placed in a mixer bowl and mixed under the following conditions. Further, in the formulation a, the main kneading raw material excluding margarine was put into a mixer bowl in a bread mixer and mixed under the following conditions. At the time of mixing, the workability of this kneading was evaluated.
(Mixing conditions)
After kneading with the hook for 2 minutes in 1st gear and 4 minutes in 2nd gear, margarine was added, and then 2 minutes in 1st gear, 3 minutes in 2nd gear and 2 minutes in 3rd gear.

After mixing, the dough was removed from the mixer and fermented at 28 ° C. for 70 minutes.
The dough was divided into 40 g pieces, rolled and allowed to rest for 20 minutes, and then formed into a round shape. At the time of molding, the molding workability was evaluated.
The molded dough was fermented in a proofer at 38 ° C. and 85% relative humidity for 50 minutes.
After fermentation, it was calcined at 200 ° C. for 10 minutes.
After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.
The texture and hardness of each of the breads obtained as described above were evaluated. The evaluation results are also shown in Table 2.

(Evaluation method)
(Workability)
One worker evaluated the water roux workability, main kneading workability, and molding workability according to the following criteria, and passed "Δ" or higher.
◎: Not sticky ○: Slightly sticky △: Sticky but workable ×: Very sticky and difficult to work

(Texture)
The bread on the day of baking was sealed in a polyethylene bag and stored in a constant temperature room at 20 ° C. for 2 days. The texture of the bread in each example after storage was sensory evaluated.
Through a discussion of six expert panelists, the crust was evaluated for its softness, moistness, and mouthfeel, and the crumbs were evaluated for its softness, moistness, and firmness. The evaluation criteria are as follows, and those with "○" or higher are regarded as acceptable.
◎: Good ○: Almost good △: Slightly bad ×: Very bad Also, the bread on the day of baking is sealed in a polyethylene bag, quickly frozen at -30 ° C, and thawed the next day according to the above method and criteria. evaluated.

(Hardness)
The bread on the day of baking was sealed in a polyethylene bag and stored in a constant temperature room at 20 ° C. for 2 days. After cutting the bottom of the bread of each example after storage by 5 mm, the top was cut to make it 2 cm thick.
The central portion of the six pans cut at the top and bottom was measured under the following conditions, and the average value of the maximum stress was taken as the hardness (g).
Measuring device: TA-XT Plus / 5 (manufactured by Stable Microsystems)
Measurement condition:
Mode: Measure Force in Compression
Option: Return to Start
Pre-test Speed: 2.0mm / s
Test Speed: 1.0mm / s
Post-test Speed: 10.0mm / s
Distance: 5.0mm
Probe: Cylinder with a diameter of 20 mm The measurement results are shown in Table 2.

From Table 2, in each example, the workability at the time of the main kneading was good, and the texture was not too hard and had a good texture. Further, in each example, the workability was good at the time of preparing the water roux and at the time of molding. Moreover, in each example, the swelling of the obtained bread was also good.
In addition, the bread obtained in each example on the day of baking was placed in a polyethylene bag, quickly frozen at -30 ° C, and thawed the next day, and the texture was evaluated according to the above method and criteria. However, in each example, a good texture was maintained even for the bread after thawing.

(Examples 6 to 13, Comparative Examples 6 to 8)
In this example, yeast donuts were prepared and evaluated.
Table 3 shows the formulation of yeast donuts. Table 4 shows the types of starch used in the water roux dough. In each example, any of the formulations a to d shown in Table 3 was used, and in the example containing starch in the water roux, the starch shown in Table 4 was used.

(Manufacturing method of donuts)
(Making hot water roux dough)
The cake flour and starch shown in Table 3 were uniformly mixed to prepare a water roux mix, and the water roux mix and hot water were mixed at a low speed for 1.5 minutes with a Hobart mixer equipped with a beater. At the time of mixing, the workability of the water roux was evaluated.

The obtained water roux dough was cooled at 4 ° C. overnight.
The cooled water roux dough was returned to room temperature (20 ° C.) before use in the main kneading.

(Making main kneading and donuts)
In a bread mixer, the raw materials for kneading, excluding the water roux dough and margarine, were placed in a mixer bowl and mixed under the following conditions. Further, in the formulation a of Table 3, the main kneading raw material excluding margarine was put into a mixer bowl in a bread mixer and mixed under the following conditions. At the time of mixing, the workability of this kneading was evaluated.
(Mixing conditions)
After kneading with the hook for 2 minutes in 1st gear and 4 minutes in 2nd gear, margarine was added, and then 2 minutes in 1st gear, 4 minutes in 2nd gear and 3 minutes in 3rd gear.

After mixing, the dough was removed from the mixer and fermented at 27 ° C. for 60 minutes.
The dough was divided into 40 g pieces, rolled and allowed to rest for 15 minutes, and then formed into a disk shape. At the time of molding, the molding workability was evaluated.
The molded dough was fermented in a proofer at 35 ° C. and 70% relative humidity for 50 minutes.
After fermentation, it was taken out from the proof and took a rack time of 10 minutes at room temperature (20 ° C.).
Then, it was fried in oil heated to 180 ° C. (FryUp302, manufactured by J-Oil Mills Co., Ltd.) for 1.5 minutes on each side.
After frying, the rough heat of the donuts fried at room temperature was removed.
The texture of each of the donuts obtained as described above was evaluated. The evaluation results are also shown in Table 4.

(Evaluation method)
The workability was evaluated according to the evaluation method of the baking pan described above.

(Texture)
The donuts on the day of frying were sealed in a polyethylene bag and stored in a constant temperature room at 20 ° C. for 2 days. The texture of the donuts in each case after storage was sensory evaluated.
The crispness, moistness, softness, and firmness of the donuts were comprehensively evaluated by a discussion of six specialized panelists. The evaluation criteria are as follows, and those with "○" or higher are regarded as acceptable.
◎: Good ○: Almost good △: Slightly bad ×: Very bad Also, the donuts on the day of baking are sealed in a polyethylene bag, frozen in a freezer at -30 ° C, and thawed the next day in the same way. Evaluated by criteria.

From Table 4, in each example, the workability was good and the texture was also good at both the main kneading and the molding. Further, in each example, the workability at the time of preparing the water roux was also good. In addition, in each example, the swelling of the obtained donut was also good.
In addition, the donuts obtained in each example on the day of baking were sealed in a polyethylene bag, frozen at -30 ° C, and thawed the next day, and the texture was evaluated according to the above method and criteria. As a result, in each example, a good texture was maintained even for the donuts after thawing.

(Examples 14 to 20, Comparative Examples 9 to 10)
In this example, bread was prepared and evaluated.
Table 5 shows the composition of bread. Table 6 shows the types of starch used in the water roux. In each example, any of the formulations of a to g shown in Table 5 was used, and in the example containing starch in the water roux, the starch shown in Table 6 was used.

(How to make bread)
(Making hot water roux dough)
Mix the strong flour and starch shown in Table 5 evenly to make a mix for water roux, and use a Hobart mixer equipped with a beater to mix the mix for water roux and hot water, and in the case of compound f, add olive oil at low speed. Mix for 2 minutes. At the time of mixing, the workability of the water roux was evaluated.

Next, in the formulations a to f, the obtained water roux dough was cooled at 4 ° C. overnight, and the cooled water roux dough was returned to room temperature (20 ° C.) before use in the main kneading.
In the compounded g, the obtained water roux dough was used as it was for the main kneading mixing.

(Making main kneading and bread)
In a bread mixer, the water roux dough and the main kneading ingredients excluding the margarine shown in Table 5 were placed in a mixer bowl and mixed under the following conditions. Further, in the formulation a, the main kneading raw material excluding margarine was put into a mixer bowl in a bread mixer and mixed under the following conditions. At the time of mixing, the workability of this kneading was evaluated.
(Mixing conditions)
After kneading with a hook for 3 minutes in 1st gear and 4 minutes in 2nd gear, margarine was added, and then 3 minutes in 1st gear, 4 minutes in 2nd gear, and 3 minutes in 3rd gear.

After mixing, the dough was removed from the mixer and fermented at 27 ° C. for 90 minutes.
The dough was divided into 220 g pieces, rolled and allowed to rest for 15 minutes, and then formed into a 1.5 loaf chevron shape. At the time of molding, the molding workability was evaluated.
In addition, some of the rolled doughs of Formulations a and f were frozen at −18 ° C. overnight and then thawed at 30 ° C. and similarly molded (Comparative Example 10, Example 20).
The molded dough was fermented in a proofer at 38 ° C. and 85% relative humidity for 65 minutes.
After fermentation, it was calcined at 200 ° C. for 30 minutes.
After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed, and sliced into 2 cm.
The texture and hardness of each of the breads obtained as described above were evaluated. The evaluation results are also shown in Table 6.

(Evaluation method)
The workability was evaluated according to the evaluation method of the baking pan described above.

(Texture)
The texture was evaluated according to the above-mentioned evaluation method for baked bread. The evaluation results are shown in the section of "texture (20 ° C.)" in Table 6.
Further, the bread on the day of baking was sealed in a polyethylene bag, stored in a refrigerator at 4 ° C for 2 days, and the bread returned to 20 ° C was evaluated by the same method and criteria. The evaluation results are shown in the section of "texture (4 ° C.)" in Table 6.
Further, the bread on the day of baking was sealed in a polyethylene bag, quickly frozen at −30 ° C., and thawed one week later, and the bread was evaluated by the same method and criteria.

From Table 6, in each example, the workability was good and the texture was also good at both the main kneading and the molding. Further, in each example, the workability at the time of preparing the water roux was also good. Further, the bread of Example 20 in which the bakery dough of Formulation f was frozen, thawed and baked was also good in both workability and texture. In addition, the texture of the bread on the day of baking was good in all the examples.
Further, in each example, a good texture was maintained even in the bread stored at 4 ° C. for 2 days, so that the bakery obtained in each example is also suitable for sandwiches and the like.
In addition, the bread obtained on the day of baking obtained in each example was placed in a polyethylene bag, frozen at -30 ° C, and thawed one week later, and the texture was evaluated according to the above method and criteria. However, in each example, the bread after thawing also had a good texture.

This application claims priority on the basis of Japanese application Japanese Patent Application No. 2017-010457 filed on January 24, 2017 and incorporates all of its disclosures herein.

Claims (7)

The following components (A) to (C):
(A) One or more starches selected from the group consisting of acetylated starch, etherified starch and modified starches thereof (excluding modified starchy tapioca starch).
(B) Wheat flour (C) The process of kneading the raw materials of the water roux containing hot water to obtain the water roux dough,
The process of kneading the water roux dough and the main kneading raw material to obtain a bakery dough,
The process of obtaining bakery food by baking or oiling the bakery dough, and
Including
A method for producing a bakery food, wherein the starch blended in the water roux dough comprises the component (A). The component (A) is one or more selected from the group consisting of acetylated starch, acetylated cross-linked starch, acetylated oxidized starch, hydroxypropylated starch and hydroxypropylated cross-linked starch. The method for producing bakery foods according to. The method for producing a bakery food product according to claim 1 or 2, wherein the raw material from which the component (A) is derived is one or more selected from the group consisting of tapioca, corn, potatoes, rice and wheat. Claim 1 that the total content of the component (A) and the component (B) with respect to the content of the component (C) in the water roux raw material is 0.2 or more and 1.5 or less in terms of mass ratio. 3. The method for producing a bakery food according to any one of the above items. The bakery according to any one of claims 1 to 4, wherein the content of the component (B) with respect to the content of the component (A) in the water roux raw material is 0.1 or more and 30 or less in terms of mass ratio. How to make food. The kneading raw material contains wheat flour and
The item according to any one of claims 1 to 5, wherein the content of the component (B) in the water roux raw material is 1% by mass or more and 50% by mass or less with respect to the content of wheat flour contained in the entire bakery dough. How to make bakery food. The method for producing a bakery food product according to any one of claims 1 to 6, wherein the bakery food product is bread or donuts.