Hardening inhibitor for baked good, method for inhibiting hardening of baked good, method for producing baked good, mix flour for baked good, and baked good
A manufacturing method and inhibitor technology, which are applied in the directions of dough/premix, baking mixture, dough treatment, etc., can solve problems such as the reduction of bread hardness, and achieve the effect of inhibiting hardening
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[0105] Hereinafter, although an Example demonstrates this invention (this disclosure) in detail, this invention (this disclosure) is not limited to these Examples.
[0106]
[0107] Using the bread-making raw materials of the recipe shown in the following Table 1, staple bread was manufactured in the staple bread-quick baking mode using a bread machine (SD-BT-113 manufactured by National). As the wheat flour, strong flour (Kingstar, manufactured by Showa Sangyo Co., Ltd.) was used.
[0108] 〔Conditions for manufacturing staple bread using a bread machine〕
[0109] Mixing: 20 minutes
[0110] Fermentation: 10 minutes
[0111] Mixing: 5 minutes
[0112] Final fermentation: 30 minutes
[0113] Bake: 55 minutes
[0114] [Table 1]
[0115] Table 1
[0116]
[0117]
[0118] The rice after rice milling was utilized various crushing devices (comparative example 2: ball mill, comparative example 3: hammer mill, embodiment 1 and 6: cyclone mill, embodiment 2: countercurre...
manufacture example 1
[0203] Add 100 parts by mass of wheat flour, 5 parts by mass of [the rice flour prepared in Example 2], 3 parts by mass of fine white sugar, 1.5 parts by mass of salt, 2 parts by mass of yeast, and 71 parts by mass of water, mix at low speed for 2 minutes, and mix at medium speed After 5 minutes, 2 parts by mass of shortening was added, and further mixed at a medium speed for 4 minutes and at a high speed for 2 minutes (kneading temperature: 28° C.). The obtained dough was fermented at 27°C and 75% humidity for 90 minutes, divided into 250g / pieces and kneaded into balls. After the second fermentation for 20 minutes, it is shaped into a U shape, and 6 pieces are packed into a 3 catties shape. After the final fermentation for 45 minutes at 38°C and a humidity of 85%, it is baked at 205°C for 30 minutes to obtain the staple food bread of Yamagata. . In addition, no rice flour was added, the water was changed to 69 parts by mass, and the staple food bread of Yamagata was obtained ...
manufacture example 2
[0206] 100 parts by mass of wheat flour, 8 parts by mass of [the rice flour prepared in Example 2], 7 parts by mass of sugar, 2 parts by mass of skimmed milk powder, and 1 part by mass of salt were mixed to prepare flour mix A for bread. In addition, the [rice flour prepared in Example 2] of the flour mix A for bread was changed to [the rice flour prepared in Comparative Example 2] to prepare the flour mix B for bread.
[0207] After adding 3 parts by mass of dry yeast and 60 parts by mass of water to 100 parts by mass of bread flour mixture A and mixing for 7 minutes, 12 parts by mass of butter was added and mixed for 8 minutes to obtain a bun dough. The obtained dough was divided after fermenting, formed after the second fermentation, and finally fermented, and baked in an oven at 210° C. for 10 minutes, thereby obtaining bun A. Bun B was obtained in the same manner except that "mixed flour A for bread" was replaced with "the aforementioned mixed flour B".
[0208] The roll...
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