Process for producing bakery product

A production method and baking technology, which can be used in baked goods, baking, baking mixtures, etc., can solve problems such as unknown freeze drying, and achieve good quality and anti-aging effects.

Inactive Publication Date: 2010-11-24
OKUMOTO FLOUR MILLING
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0005] However, freeze-drying the basic dough, an intermediate

Method used

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  • Process for producing bakery product

Examples

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[0055] Example 1

[0056] Process (1) Making the basic dough:

[0057] Relative to the total amount of wheat flour (100 parts by weight) required for making white bread, 40 parts by weight of wheat flour were used for making the basic dough.

[0058] First, with respect to 40 parts by weight of wheat flour, 1 part by weight of sugar, 1 part by weight of salt, and 1 part by weight of skimmed milk powder are added, and 20 parts by weight of hot water are mixed and kneaded to obtain a basic dough. At this time, quickly measure the amount of boiling water, then add wheat flour and other bakery ingredients at a temperature of about 99°C, and mix and knead. After the completion of mixing and kneading, the temperature of the basic dough becomes about 70°C. Store the kneaded basic dough under refrigeration (about 3-8°C) for more than 8 hours.

[0059] Process (2) freeze drying:

[0060] The above-mentioned basic dough is rolled out to a thickness of about 2.5 cm, frozen to about -30 to -40°...

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Abstract

A process for producing bakery products is disclosed, which contains (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying the basic dough; and (3) a step of preparing a bakery dough by mixing and kneading the freeze-dried basic dough, water and one or more other bakery ingredients.

Description

technical field [0001] The invention relates to a method for making bakery products. Background technique [0002] As a method for producing baked goods such as bread, there is known a method including the steps of mixing and kneading wheat flour and water while heating at a temperature other than room temperature to prepare basic dough (see Patent Documents 1 and 2). . However, the quality of the prepared base dough rapidly deteriorates or spoils during storage, resulting in discoloration of the base dough, proliferation of bacteria, or deterioration of the physical properties of the dough. Therefore, if a baked product is made using a base dough whose quality has deteriorated due to long-term storage, various problems such as a decrease in suitability for breadmaking or a decrease in water absorption, etc. occur, so that the base dough cannot be grown in the distribution process. Time to place. It is considered that the main cause of the deterioration of the quality of ...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D10/00A21D13/00A21D13/08
CPCA21D6/008
Inventor 村田修市金谷规弘西村靖广小宫山大地
Owner OKUMOTO FLOUR MILLING
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