Method for producing bread, method for predicting bread processability and quality of bread, and method for using soup dough for bread production in bread production

Abstract

The method for producing bread is characterized by comprising: (a) a step in which wheat flour and warm water are mixed or wheat flour and water are mixed and then heated to prepare a dough; (b) a step in which a rapid viscosity analyzer is used to measure the final viscosity and the peak viscosity of a slurry obtained by adding water to a portion of the dough to form a suspension; and (c) a step for preparing a bread dough using the soup dough, wherein the value of the final viscosity / the peak viscosity is adjusted to 0.9-1.5.

Description

Technical Field

[0001] This invention relates to a method for manufacturing bread, a method for predicting bread properties and quality, and a method for using a tangzhong dough for bread making in the manufacturing of bread. Background Technology

[0002] Previously, the Tangzhong bread-making method, which uses a "tangzhong" (made by kneading wheat flour and hot water) or a "tang-nibbled roux" (made by kneading wheat flour in water while heating) (hereinafter, both "tangzhong" and "tang-nibbled roux" are collectively referred to as "tangzhong"), was widely used to make bread. In the Tangzhong bread-making method, after the residual heat of the Tangzhong is cooled as needed, wheat flour, yeast, salt, sugar, water, etc., are kneaded in the Tangzhong to make bread dough. After fermentation, the dough is baked to obtain bread. Bread obtained by this method is characterized by its soft and fluffy texture, slow staling during storage, and unique flavor. The reason for this is that during the preparation of Tangzhong, the starch in the wheat flour swells and is further exposed to temperatures above the gelatinization temperature, thereby causing some of the wheat starch to swell, gelatinize, and absorb water.

[0003] Various methods related to the tangzhong bread-making method have been proposed (Patent Documents 1-5).

[0004] Patent documents 1-5 disclose the following method: 5 to 50 parts by weight of wheat flour, which constitutes the total amount of wheat flour in bread dough, are mixed with a predetermined amount of hot or warm water (mixed while heating in the presence of warm water) to make a tangzhong (water roux). The tangzhong is then mixed with the remaining wheat flour, yeast, yeast feed, salt, sugar, skim milk powder, oil, etc., to make bread dough. After fermentation, the dough is baked to produce bread.

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: Japanese Patent Application Publication No. 59-156236

[0008] Patent Document 2: Japanese Patent Application Publication No. 2000-262205

[0009] Patent Document 3: Japanese Patent Application Publication No. 2003-009758

[0010] Patent Document 4: Japanese Patent Application Publication No. 2004-105195

[0011] Patent Document 5: Japanese Patent Application Publication No. 2004-000123 Summary of the Invention

[0012] The problem that the invention aims to solve

[0013] However, in the tangzhong bread-making methods described in Patent Documents 1-5, the use of a certain degree of high temperature in the tangzhong can sometimes impair bread-making properties. In addition, depending on the tangzhong preparation conditions, added ingredients, etc., the degree of bread-making properties and the quality of the final bread can sometimes deviate, necessitating the use of empirical rules to manufacture and manage the tangzhong, which leaves a problem.

[0014] The present invention was made in view of the above circumstances, and its object is to provide: a method for manufacturing bread that can control the degree of bread-making properties and the quality of the final bread; a method for predicting bread-making properties and the quality of bread that can quickly and easily predict the degree of bread-making properties and the quality of bread from tangzhong dough; and a method for using tangzhong dough for bread making in the manufacture of bread that can obtain bread dough with good bread-making properties and can produce high-quality bread with a sweet taste, a chewy texture, and a good melt-in-your-mouth quality.

[0015] Methods for solving problems

[0016] To achieve the above objectives, the bread manufacturing method according to the first aspect of the present invention includes:

[0017] (a) The process of preparing tangzhong dough by mixing wheat flour with warm water or by heating the mixture of wheat flour and water;

[0018] (b) The process of measuring the final viscosity and peak viscosity of the slurry obtained by adding water to a portion of the above-mentioned tangzhong dough to form a suspension, using a rapid viscosity analyzer; and

[0019] (c) The process of preparing bread dough using the above-mentioned tangzhong dough.

[0020] Adjust the value of the final viscosity / peak viscosity to 0.9~1.5.

[0021] For example, in the above process (a), the temperature of the above tangzhong dough is above 50°C.

[0022] The second aspect of this invention relates to a method for predicting bread-making properties and bread quality, which includes:

[0023] (a) The process of preparing tangzhong dough by mixing wheat flour with warm water or by heating the mixture of wheat flour and water;

[0024] (b) The process of measuring the final viscosity and peak viscosity of the slurry obtained by adding water to a portion of the above-mentioned tangzhong dough to form a suspension, using a rapid viscosity analyzer; and

[0025] (c) When the value of the final viscosity / peak viscosity is 0.9 to 1.5, the process is determined to be good at making bread and the quality of the baked bread is high.

[0026] The third aspect of the present invention relates to a method for using a bread-making tangzhong dough in the manufacture of bread, wherein when the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the bread-making tangzhong dough to form a suspension are measured using a rapid viscosity analyzer, the value of the final viscosity / peak viscosity is 0.9 to 1.5.

[0027] Invention Effects

[0028] According to the present invention, it is possible to provide: a method for manufacturing bread that can control the degree of bread-making properties and the quality of the final bread; a method for predicting bread-making properties and the quality of bread that can quickly and easily predict the degree of bread-making properties and the quality of bread from tangzhong dough; and a method for using tangzhong dough for bread making in the manufacture of bread that can obtain bread dough with good bread-making properties and can produce high-quality bread with a sweet taste, a chewy texture, and a good melt-in-your-mouth quality. Detailed Implementation

[0029] (1. Methods for manufacturing bread)

[0030] The method for manufacturing bread according to the present invention includes:

[0031] (a) The process of preparing tangzhong dough by mixing wheat flour with warm water or by heating the mixture of wheat flour and water;

[0032] (b) The process of measuring the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the tangzhong dough to form a suspension, using a rapid viscosity analyzer; and

[0033] (c) The process of preparing dough using tangzhong dough.

[0034] Here, the final viscosity / peak viscosity of the slurry obtained in step (b) is adjusted to 0.9 to 1.5. Within this range, the bread dough exhibits good bread-making properties, enabling the production of high-quality breads with a sweet taste, a chewy texture, and good melt-in-your-mouth quality. Therefore, according to the bread manufacturing method of the present invention, the degree of bread-making properties and the quality of the final bread can be controlled, thereby enabling the efficient and stable production of bread dough with high bread-making properties and high-quality breads.

[0035] In this instruction manual, "bread" includes not only breads made by baking toast, pastry bread, bread rolls, butter rolls, French bread, etc., but also bagels, steamed bread, etc. It should be noted that "bread" refers to breads made by heating dough made with at least wheat flour and water, and includes all baked goods generally classified as bread, without any particular limitation.

[0036] In this manual, the Rapid Visco Analyzer is sometimes referred to as the "RVA".

[0037] In step (a), the tangzhong dough is prepared by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating it. The amount of warm water or water mixed with the wheat flour is a known amount added in the art when making tangzhong dough, and sufficient warm water or water is added relative to the wheat flour. In this specification, "warm water" refers to water at a temperature of 50°C or higher, preferably water at a temperature of 50°C to 85°C.

[0038] In step (a), the temperature of the prepared tangzhong dough is preferably 50°C or higher, and more preferably 50°C to 85°C.

[0039] In step (a), when preparing the tangzhong dough, in addition to wheat flour and warm water or water, salt, sugar, vinegar, shortening, rice flour, potato flour and other grain flours, or combinations thereof, may be added as needed as raw materials for the tangzhong dough.

[0040] In step (b), water is added to a portion of the tangzhong dough obtained in step (a) to create a suspension, thereby producing a slurry. The final viscosity and peak viscosity of this slurry are determined using a rapid viscosity analyzer. In this specification, "final viscosity" is sometimes referred to as "Final Viscocity," and "peak viscosity" is sometimes referred to as "Peak."

[0041] In step (b), a suitable sample of the tangzhong dough obtained in step (a) is taken, and a portion of it is used to prepare a slurry. The slurry is prepared, for example, by adding water to a tangzhong dough containing 3.5g of wheat flour and grain flour, along with 25g of water from the tangzhong dough, to form a suspension. It should be noted that the tangzhong dough used to prepare the slurry in step (b) can be the tangzhong dough obtained in step (a) directly, or dough obtained after cooling the residual heat of the tangzhong dough obtained in step (a), or dough obtained by temporarily freezing and then thawing the tangzhong dough obtained in step (a), or dough obtained by dehydrating the tangzhong dough obtained in step (a) with a high concentration of ethanol.

[0042] In step (b), the final viscosity and peak viscosity of the slurry obtained as described above are determined using a rapid viscosity analyzer (RVA). In the RVA-based determination, the method according to AACC International Methods 76-21, standard 2 is used. More specifically, the slurry is held at 50°C for 1 minute, heated to 95°C at a heating rate of 6°C / min, held at 95°C for 5 minutes, cooled to 50°C at a cooling rate of 6°C / min, and held at 50°C for 1 minute. Regarding the blade rotation speed, the viscosity of the slurry is measured at 960 rpm for the first 10 seconds, and then at 160 rpm. Under the aforementioned conditions, the "peak viscosity" and "final viscosity" of the slurry are determined. "Peak viscosity" refers to the maximum viscosity obtained during heating or when held at the highest temperature set for the conditions. "Final viscosity" refers to the viscosity obtained at the final measurement.

[0043] In the bread manufacturing method of the present invention, the final viscosity / peak viscosity of the slurry is adjusted to be within the range of 0.9 to 1.5. The "final viscosity / peak viscosity" refers to the value obtained by dividing the "final viscosity" of the slurry obtained from a portion of the tangzhong dough, measured in step (b), by the "peak viscosity" of that slurry. When the final viscosity / peak viscosity of the slurry is within the range of 0.9 to 1.5, the bread dough exhibits good bread-making properties, resulting in high-quality bread with a sweet taste, a chewy texture, and a melt-in-your-mouth quality.

[0044] Step (c) is the process of preparing bread dough using the tangzhong dough obtained in step (a). Bread dough can be prepared using the tangzhong dough obtained in step (a) through known methods. For example, cereal flour, yeast, ingredients commonly used in bread dough making as auxiliary materials (salt, sugar, eggs, milk powder, oil, improvers, etc.), and water can be added to the tangzhong dough and kneaded to obtain bread dough. Alternatively, for example, a starter dough prepared using known methods can be added to the tangzhong dough, along with cereal flour, yeast, ingredients commonly used in bread dough making as auxiliary materials (as described above), and water, and kneaded to obtain bread dough.

[0045] It should be noted that bread can be made by fermenting, shaping, baking, etc., the bread dough obtained in step (c) according to known steps.

[0046] Examples of grain flour used in this invention include low-gluten flour, medium-gluten flour, high-gluten flour, extra-high-gluten flour, whole wheat flour, rye flour, rice flour, starch (potato flour, bracken cake flour, etc.), and mixtures thereof, with wheat flour being preferred. Examples of yeast used in this invention include commercially available live yeast, dry yeast, and instant dry yeast.

[0047] There are no particular limitations on the wheat variety or brand used in this invention. Regarding the characteristics of the Waxy gene representing starch properties, any characteristic can be used. That is, varieties and brands with a wild-type Waxy gene, such as "1CW (No.1 Canada Western Red Spring)," "HRW (Hard Red Winter)," "Shirogane-komugi," "Satonosora," "Kitami 95," or those with any missing Waxy gene, such as "ASW (Australian Standard White)," "Spring Love," "Yumechikara," "Kitahonami," "Kitanokaori," "Chikugoizumi," "Harukaze Fuwari," "Mochihime," "Hanamanten," and "Kinuakari," can be used. Mixing these wheat flours is also acceptable.

[0048] (2. Methods for predicting the properties and quality of bread)

[0049] The method for predicting bread-making properties and bread quality of the present invention includes:

[0050] (a) The process of preparing tangzhong dough by mixing wheat flour with warm water or by heating the mixture of wheat flour and water;

[0051] (b) The process of measuring the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the tangzhong dough to form a suspension, using a rapid viscosity analyzer; and

[0052] (c) When the final viscosity / peak viscosity ratio is 0.9 to 1.5, the process is determined to be good at bread making and produces high-quality bread after baking.

[0053] The details of process (a) and process (b) are the same as those described above.

[0054] In step (c), when the final viscosity / peak viscosity of the slurry obtained in step (b) is 0.9 to 1.5, it is considered to have good bread-making properties and produce high-quality bread after baking. The method for determining and calculating the final viscosity / peak viscosity is the same as described above. In this specification, "bread-making properties" refers to the state of the dough during bread making (e.g., the degree of dough stickiness, the fineness of the internal structure, the extensibility of the dough, the elasticity of the dough, the ease of dividing the dough, etc.), which can be determined as "high bread-making properties" or "good bread-making properties" by visual inspection and hand contact by the person making the bread. In this specification, "high bread-making properties" and "good bread-making properties" mean that the dough has a good balance between extensibility and elasticity, low stickiness, fine internal structure, desired extensibility, desired elasticity, or ease of dividing, or a combination thereof. In addition, in this specification, "high quality of baked bread" means that when baked bread is consumed, it can be judged as "high quality" if, through sensory evaluation, (i) the bread has a sweet taste, (ii) the bread has a chewy texture, (iii) the bread has a good melt-in-your-mouth texture, or any two or all of (i) to (iii) are met.

[0055] By using the bread-making properties and bread quality prediction method of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good and whether the quality of the baked bread (the final bread) is high during the tangzhong dough stage before the final completion of the bread.

[0056] (3. Methods used in bread making)

[0057] The method for using the tangzhong dough for bread making according to the present invention is characterized in that, when measuring the final viscosity and peak viscosity of the slurry obtained by adding water to a portion of the tangzhong dough for bread making using a rapid viscosity analyzer, the final viscosity / peak viscosity value is 0.9 to 1.5. According to the method of the present invention, bread dough with good bread-making properties can be obtained, and high-quality bread with a sweet taste, a chewy texture, and good melt-in-your-mouth quality can be produced.

[0058] (4. Conclusion)

[0059] According to the bread manufacturing method of the present invention, since the final viscosity / peak viscosity of the slurry from the tangzhong dough, as measured by a rapid viscosity analyzer, is within a predetermined range, the bread-making properties of the bread dough become excellent, enabling the stable and efficient production of high-quality bread with a sweet taste, a chewy texture, and good melt-in-your-mouth quality. Furthermore, by using the bread-making properties and bread quality prediction method of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good and whether the quality of the baked bread (the final finished bread) is high at the tangzhong dough stage before the final completion of the bread, thus it is expected to create a significant impact on the bread manufacturing industry.

[0060] Example

[0061] The present invention will be specifically described below with reference to specific embodiments. However, the present invention is not limited to these embodiments.

[0062] In all the following examples, the formulation of each ingredient is expressed in parts by weight relative to 100 parts of wheat flour.

[0063] [Example 1]

[0064] The bread-making process and the quality of the bread were verified by using the sponge method to produce edible bread.

[0065] (Preparation conditions for tangzhong dough)

[0066] (1) Experimental Example 1

[0067] Add 100 parts by weight of wheat flour (commercially available non-Japanese high-gluten wheat flour) to a mixing bowl. While kneading, slowly add 100 parts by weight of warm water preheated to 85°C to the wheat flour and knead until homogeneous to prepare the tangzhong dough.

[0068] (2) Experimental Example 2

[0069] Add 100 parts by weight of wheat flour (commercially available Japanese high-gluten wheat flour: Haruno flour) to a food processor. Add 140 parts by weight of warm water preheated to 85°C to the wheat flour and knead for 10 seconds to prepare a uniform tangzhong dough.

[0070] (3) Comparison Example 1

[0071] Add 95 parts by weight of wheat flour (commercially available non-Japanese high-gluten wheat flour) and 5 parts by weight of cereal flour (corn starch) to a mixing bowl. While kneading, slowly add 150 parts by weight of warm water preheated to 98°C to the wheat flour and knead until homogeneous to prepare the tangzhong dough.

[0072] (4) Comparison Example 2

[0073] Add 100 parts by weight of wheat flour (commercially available Japanese high-gluten wheat flour: Haruno flour) to a food processor. Add 80 parts by weight of warm water preheated to 72°C to the wheat flour and knead for 10 seconds to prepare a uniform tangzhong dough.

[0074] (Measurement using a rapid viscosity analyzer)

[0075] A portion of each type of tangzhong dough obtained as described above was subjected to measurement using a rapid viscosity analyzer (manufactured by TecMaste Perten) after the residual heat was dissipated. More specifically, a sample of each type of tangzhong dough after the residual heat was dissipated was sampled to prepare a slurry. The slurry was prepared by adding water to a tangzhong dough containing a total of 3.5g of wheat flour and grain flour, bringing the total amount to 25g, to create a suspension. The prepared suspension was added to a container (tank) used in the rapid viscosity analyzer, the paddle was placed in the tank, and the tank was inserted into the apparatus. The measurement using the rapid viscosity analyzer was performed according to AACC Method 76-21, Standard 2. More specifically, the slurry was held at 50°C for 1 minute, heated to 95°C at a rate of 6°C / min, held at 95°C for 5 minutes, cooled to 50°C at a rate of 6°C / min, and held at 50°C for 1 minute. For the blade rotation speed, the "peak viscosity" and "final viscosity" of the slurry were measured at 960 rpm for the first 10 seconds and then at 160 rpm. The "final viscosity" value was divided by the "peak viscosity" value to calculate the "final viscosity / peak viscosity" ratio (hereinafter referred to as "final / peak value" in Tables 1-5).

[0076] (Low-temperature storage conditions)

[0077] The various tangzhong doughs obtained as described above are stored in a refrigerator at 5°C for 24 hours to allow them to mature.

[0078] (Preparation conditions for the starter dough)

[0079] Prepare the starter dough using the recipe shown in Table 1 under the conditions described below.

[0080] Mixing conditions for the starter dough: Use a vertical mixer HPS-30M (Kanto Mixer Industry Manufacturing) at low speed for 2 minutes → medium-high speed for 2 minutes.

[0081] Kneading temperature: 24℃

[0082] Fermentation conditions for the starter dough: 27℃, 4 hours

[0083] (Main dough preparation conditions)

[0084] Using the starter dough, the various tangzhong doughs after aging and preservation, and the ingredients shown in Table 1 (Main Kneading for Bread Making), the main kneading dough is prepared under the conditions shown below using conventional methods. Each tangzhong dough is formulated with a grain flour content equal to 20 parts by weight of the total grain flour used in the bread dough making.

[0085] (Main kneading and mixing conditions)

[0086] Using a vertical mixer HPS-30M (Kanto Mixer Industry), mix the ingredients except for the shortening shown in Table 1. When the gluten in the dough has been fully reconstructed and a dough membrane has formed, add the shortening and mix again to fully reconstruct the gluten in the bread dough. Stop mixing when the dough reaches the stage where it becomes a smooth, elongated membrane.

[0087] Kneading temperature completed: 26.5℃

[0088] (Fermentation and baking conditions)

[0089] Next, under the following conditions, fermentation and baking are carried out using conventional methods to produce edible bread.

[0090] Floor Time: 30℃, 15 minutes

[0091] Divide and round: Divide the dough into 230g portions by hand and round them.

[0092] Second proofing time (Bench Time): 30℃, 18 minutes

[0093] Shaping: Hand-rolled into round shapes (4 dough balls are placed in a 2-pound food-grade mold).

[0094] Final fermentation: 38℃, 58 minutes (consistent with the time taken for Experiment 1 to reach ±0cm on the mold).

[0095] Baking: 190℃ top heat, 215℃ bottom heat, 35 minutes

[0096] (evaluate)

[0097] The bread-making evaluation was conducted through a comprehensive sensory evaluation (dough condition, texture (chewiness), flavor (sweetness), and melt-in-your-mouth quality (non-clumping)) and specific volume assessment performed by multiple skilled bread-making professionals. Specifically, the dough condition evaluation was conducted by a team of four members, while the texture (chewiness), flavor (sweetness), and melt-in-your-mouth quality evaluations were conducted by a team of five members. Regarding the evaluation criteria, a score of 5 was assigned to good results, 3 to standard results, and 1 to results requiring improvement. The overall score from all team members was calculated for each item. For specific volume, after the baked bread cooled to room temperature, its volume (mL) was measured using a K-AXIS AR-01 3D laser volumemeter (manufactured by K-AXIS Co., Ltd.). This volume was divided by the mass (g) to calculate the specific volume (mL / g), and the average value of the measurements was used as the result. A score of 3 or higher was considered acceptable for the overall evaluation.

[0098] (result)

[0099] The results are shown in Table 1. The edible breads made from the tangzhong dough of Examples 1 and 2, which used a "final / peak value" within the range of 0.9 to 1.5, showed better dough conditions during bread making compared to Comparative Examples 1 and 2, which were outside this range. Sensory evaluation also revealed very good sweetness, elasticity, and melt-in-your-mouth texture. In terms of specific volume, Examples 1 and 2 also showed good values. Overall, compared to Comparative Examples 1 and 2, high-quality edible breads were obtained.

[0100] [Table 1]

[0101]

[0102] [Example 2]

[0103] The method of rapid fermentation was used to make bread rolls, and the properties of bread making and the quality of the bread were verified.

[0104] (Preparation conditions for tangzhong dough)

[0105] (1) Experimental Example 3

[0106] Add 100 parts by weight of wheat flour (commercially available non-Japanese high-gluten wheat flour) and 7.5 parts by weight of salt to a mixing bowl. While kneading, slowly add 200 parts by weight of warm water preheated to 98°C. Knead until homogeneous to prepare the tangzhong dough.

[0107] (2) Experimental Example 4

[0108] Mix 95 parts by weight of wheat flour (commercially available non-Japanese high-gluten wheat flour), 5 parts by weight of grain flour (commercially available rice flour), and 110 parts by weight of water, then heat the mixture in water at 55°C for 45 minutes to prepare a uniform tangzhong dough.

[0109] (3) Experimental Example 5

[0110] Add 100 parts by weight of wheat flour (commercially available Japanese high-gluten wheat flour: Yumechikara flour) to a mixing bowl, and slowly add 100 parts by weight of warm water preheated to 65°C while kneading. Knead until homogeneous to prepare the tangzhong dough.

[0111] (4) Experimental Example 6

[0112] Mix 99 parts by weight of wheat flour (commercially available non-Japanese high-gluten wheat flour), 5 parts by weight of salt, 1 part by weight of rice flour (commercially available rice flour), and 120 parts by weight of water, then heat the mixture in water at 60°C for 45 minutes to prepare a uniform tangzhong dough.

[0113] (5) Experimental Example 7

[0114] Add 100 parts by weight of wheat flour (commercially available Japanese high-gluten wheat flour: Haruno flour) to a food processor, add 150 parts by weight of warm water preheated to 85°C, knead for 10 seconds to prepare a uniform tangzhong dough.

[0115] (6) Comparative Example 3

[0116] Mix 97 parts by weight of wheat flour (commercially available non-Japanese high-gluten wheat flour), 150 parts by weight of water, and 3 parts by weight of rice flour (commercially available rice flour), then heat the mixture in water at 85°C for 45 minutes to prepare a uniform tangzhong dough.

[0117] (7) Comparative Example 4

[0118] Add 100 parts by weight of wheat flour (commercially available Japanese high-gluten wheat flour: Haruno flour) to a food processor, add 75 parts by weight of warm water preheated to 75°C, knead for 10 seconds to prepare a uniform tangzhong dough.

[0119] (8) Comparison Example 5

[0120] Mix 100 parts by weight of wheat flour (commercially available Japanese high-gluten wheat flour: Haruno flour) with 160 parts by weight of water, knead the mixture, and then heat it in water at 75°C for 45 minutes to prepare a uniform tangzhong dough.

[0121] (Measurement using a rapid viscosity analyzer)

[0122] The procedure was carried out in the same manner as in Example 1.

[0123] (Low-temperature storage conditions)

[0124] The procedure was carried out in the same manner as in Example 1.

[0125] (Main dough preparation conditions)

[0126] Various tangzhong doughs that have been stored at low temperatures are used, and each tangzhong dough is formulated with a weight ratio of 20 parts by weight of whole grain flour, which is equivalent to the amount of whole grain flour used to make bread dough.

[0127] (Dough mixing conditions)

[0128] Add all the raw materials in Table 2 to the mixing tank of a pin mixer (manufactured by National Manufacturing Corporation), and mix at high speed until the electric current of the pin mixer slightly exceeds the peak value, using the change in electric current of the pin mixer during mixing as an indicator.

[0129] Kneading temperature completed: 28.5℃

[0130] (Fermentation and baking conditions)

[0131] Next, under the following conditions, fermentation and baking are carried out using conventional methods to produce bread rolls.

[0132] Floor Time: 30℃, 20 minutes

[0133] Divide and round: Divide the dough into 40g portions by hand and round them.

[0134] Second proofing time (Bench Time): 30℃, 15 minutes

[0135] Forming: Tabletop roller forming

[0136] Final fermentation: 38℃, 60 minutes

[0137] Baking: Top heat 210℃, bottom heat 200℃, 8 minutes

[0138] (evaluate)

[0139] Regarding the evaluation of bread making, the process was conducted in the same manner as in Example 1, except that 3 group members evaluated the state of the dough during bread making, and 5 group members evaluated the texture (chewiness), flavor (sweetness), and melt-in-your-mouth properties.

[0140] (result)

[0141] The results are shown in Table 2. The bread rolls made using the tangzhong dough of Examples 3-7 (with a final / peak value) ranging from 0.9 to 1.5 showed better dough condition during bread making compared to Comparative Examples 3-5 (which were outside this range). Sensory evaluation also revealed excellent sweetness, elasticity, and melt-in-your-mouth texture. Examples 3-7 also showed good specific volume values ​​compared to Comparative Examples 3-5. Overall, high-quality edible bread was obtained.

[0142] [Table 2]

[0143]

[0144] [Example 3]

[0145] The bread-making properties and quality of edible bread were verified by using the direct kneading method to produce bread.

[0146] (Preparation conditions for tangzhong dough)

[0147] (1) Experimental Example 8

[0148] Add 95 parts by weight of wheat flour (commercially available non-Japanese high-gluten wheat flour), 5 parts by weight of grain flour (commercially available rice flour), and 2 parts by weight of commercially available grain vinegar to a mixing bowl. While kneading, slowly add 178 parts by weight of warm water preheated to 95°C. Knead for 2 minutes to prepare a uniform tangzhong dough.

[0149] (2) Experimental Example 9

[0150] Add 100 parts by weight of wheat flour (commercially available Japanese high-gluten wheat flour: Yumechikara flour), 2 parts by weight of salt, 2 parts by weight of sugar, and 200 parts by weight of water to a mixing bowl. While kneading, slowly add 200 parts by weight of warm water preheated to 90°C and knead until homogeneous to prepare the tangzhong dough.

[0151] (3) Comparison Example 6

[0152] Mix 100 parts by weight of wheat flour (commercially available non-Japanese high-gluten wheat flour) with 200 parts by weight of water, knead the mixture, and then heat it in water at 70°C for 45 minutes to prepare a uniform tangzhong dough.

[0153] (4) Comparison Example 7

[0154] Mix 50 parts by weight of wheat flour (commercially available non-Japanese low-gluten wheat flour), 50 parts by weight of grain flour (commercially available potato flour), 40 parts by weight of sugar, and 80 parts by weight of water, then heat the mixture in water at 50°C for 45 minutes to prepare a uniform tangzhong dough.

[0155] (Measurement using a rapid viscosity analyzer)

[0156] The procedure was carried out in the same manner as in Example 1.

[0157] (Low-temperature storage conditions)

[0158] For the tangzhong dough of Experimental Examples 7 and 8, maturation based on low-temperature storage was carried out in the same manner as in Example 1. For the tangzhong dough of Comparative Examples 6 and 7, after preparation, the dough was frozen at the moment when the residual heat was dissipated, and then thawed and stored in a refrigerator at 5°C for 24 hours before use, thereby maturation.

[0159] (Main dough preparation conditions)

[0160] Using the refrigerated tangzhong doughs and the ingredients shown in Table 3 (bread recipes), prepare the main dough under the following mixing conditions using conventional methods.

[0161] (Main kneading and mixing conditions)

[0162] Using a vertical mixer HPS-30M (manufactured by Kanto Mixer Industry), mix the ingredients shown in Table 3, excluding the butter. When the gluten in the dough has been fully reconstructed and a membrane has formed, add the butter and mix again to fully reconstruct the gluten in the bread dough. Stop mixing when the dough reaches the stage where it becomes a smooth, elongated membrane.

[0163] Kneading temperature completed: 26.0℃

[0164] (Fermentation and baking conditions)

[0165] Next, under the following conditions, fermentation and baking are carried out using conventional methods to produce edible bread.

[0166] Floor Time: 30℃, 60 minutes (flip after 40 minutes)

[0167] Divide and round: Divide the dough into 300g portions by hand and round them.

[0168] Second proofing time (Bench Time): 30℃, 15 minutes

[0169] Shaping: Hand-rolled into a round shape

[0170] Final fermentation: 38℃, 60 minutes

[0171] Baking: 170℃ top heat, 220℃ bottom heat, 40 minutes

[0172] (evaluate)

[0173] Regarding the evaluation of bread making, the process was conducted in the same manner as in Example 1, except that four group members evaluated the state of the dough during bread making, and five group members evaluated the texture (chewiness), flavor (sweetness), and melt-in-your-mouth properties.

[0174] (result)

[0175] The results are shown in Table 3. The edible breads made from the tangzhong dough of Examples 8 and 9, using a "final / peak value" within the range of 0.9 to 1.5, showed better dough condition during bread making compared to Comparative Examples 6 and 7, which were outside this range. Sensory evaluation also revealed very good sweetness, elasticity, and melt-in-your-mouth properties. The elasticity was particularly excellent. Therefore, compared to Comparative Examples 6 and 7, Experimental Examples 8 and 9 yielded high-quality edible breads as a comprehensive evaluation.

[0176] [Table 3]

[0177]

[0178] [Example 4]

[0179] The bread rolls were made using a rapid fermentation method, and the bread-making properties and the quality of the edible bread were verified.

[0180] (Preparation conditions for tangzhong dough)

[0181] (1) Experimental Example 10

[0182] Add 95 parts by weight of wheat flour (commercially available Japanese high-gluten wheat flour) and 5 parts by weight of rice flour (commercially available rice flour) to a mixing bowl. While kneading, slowly add 100 parts by weight of warm water preheated to 85°C and knead until homogeneous to prepare the tangzhong dough.

[0183] (2) Comparative Example 8

[0184] Add 100 parts by weight of wheat flour (commercially available non-Japanese high-gluten wheat flour) and 2 parts by weight of salt to a mixing bowl. While kneading, slowly add 180 parts by weight of warm water preheated to 98°C. Knead until homogeneous to prepare the tangzhong dough.

[0185] (3) Comparison Example 9

[0186] Mix 50 parts by weight of wheat flour (commercially available non-Japanese low-gluten wheat flour), 45 parts by weight of grain flour (commercially available potato flour, 5 parts by weight of commercially available warabi mochi flour), and 80 parts by weight of water, then heat the mixture in water at 50°C for 30 minutes to prepare a uniform tangzhong dough.

[0187] (Measurement using a rapid viscosity analyzer)

[0188] The procedure was carried out in the same manner as in Example 1.

[0189] (Low-temperature storage conditions)

[0190] For the tangzhong dough of Test Example 9 and Comparative Example 9, maturation based on low-temperature storage was carried out in the same manner as in Example 1. For the tangzhong dough of Comparative Example 10, after preparation, it was frozen at the moment when the residual heat was dissipated, and then thawed and stored in a refrigerator at 5°C for 24 hours before use, thereby maturation.

[0191] (Main dough preparation conditions)

[0192] Using the refrigerated tangzhong doughs and the ingredients shown in Table 4 (bread recipes), the main dough was prepared under the following conditions using conventional methods. Each tangzhong dough was formulated with a grain flour content equal to 30 parts by weight of the total grain flour used in the bread dough.

[0193] (Main kneading and mixing conditions)

[0194] Add all the raw materials from Table 4 into the mixing tank of a pin mixer (manufactured by National Manufacturing Corporation), and use the change in the electrical force of the pin mixer during mixing as an indicator to perform high-speed mixing until it slightly exceeds the peak electrical force.

[0195] Kneading temperature: 27℃

[0196] (Fermentation and baking conditions)

[0197] Next, under the following conditions, fermentation and baking are carried out using conventional methods to produce bread rolls.

[0198] Floor Time: 30℃, 20 minutes

[0199] Divide and round: Divide the dough into 40g portions by hand and round them.

[0200] Second proofing time (Bench Time): 30℃, 15 minutes

[0201] Forming: Tabletop roller forming

[0202] Final fermentation: 38℃, 60 minutes

[0203] Baking: Top heat 210℃, bottom heat 200℃, 8 minutes

[0204] (evaluate)

[0205] Regarding the evaluation of bread making, the process was conducted in the same manner as in Example 1, except that 3 group members evaluated the state of the dough during bread making and 5 group members evaluated the texture (chewiness), flavor (sweetness), and melt-in-your-mouth properties.

[0206] (result)

[0207] The results are shown in Table 4. The bread rolls made with the tangzhong dough of Example 10, which used a "final / peak value" within the range of 0.9 to 1.5, showed better dough condition during bread making compared to Comparative Examples 8 and 9, which were outside this range. Sensory evaluation also revealed very good sweetness, elasticity, and melt-in-your-mouth properties. Example 10 also showed a good specific volume, and overall, compared to Comparative Examples 8 and 9, a high-quality edible bread was obtained.

[0208] [Table 4]

[0209]

[0210] [Example 5]

[0211] The bread rolls were made using a rapid fermentation method, and the bread-making properties and the quality of the edible bread were verified.

[0212] (Preparation conditions for tangzhong dough)

[0213] (1) Experimental Example 11

[0214] Tangzhong dough was prepared in the same manner as in Experimental Example 10 of Example 4.

[0215] (2) Comparative Example 10

[0216] Tangzhong dough was prepared in the same manner as in Comparative Example 8 of Example 4.

[0217] (3) Comparative Example 11

[0218] The tangzhong dough was prepared in the same manner as in Comparative Example 9 of Example 4.

[0219] (Measurement using a rapid viscosity analyzer)

[0220] The procedure was carried out in the same manner as in Example 1.

[0221] (Low-temperature storage conditions)

[0222] For the tangzhong dough of Test Example 10 and Comparative Example 10, maturation based on low-temperature storage was carried out in the same manner as in Example 1. For the tangzhong dough of Comparative Example 11, after preparation, it was frozen at the moment when the residual heat was dissipated, and then thawed and stored in a refrigerator at 5°C for 24 hours before use, thereby maturation.

[0223] (Main dough preparation conditions)

[0224] Using the refrigerated tangzhong doughs and the ingredients shown in Table 5 (bread recipes), the main dough was prepared under the conditions shown below using conventional methods. Each tangzhong dough was formulated with a weight ratio of 10 parts by weight of the total grain flour used in the bread dough making, which is equivalent to the amount of whole grain flour used in the bread dough.

[0225] (Main kneading and mixing conditions)

[0226] Add all the raw materials from Table 5 into the mixing tank of a pin mixer (manufactured by National Manufacturing Corporation), and use the change in the electrical force of the pin mixer during mixing as an indicator to perform high-speed mixing until it slightly exceeds the peak electrical force.

[0227] Kneading temperature: 27℃

[0228] (Fermentation and baking conditions)

[0229] Next, under the following conditions, fermentation and baking are carried out using conventional methods to produce bread rolls.

[0230] Floor Time: 30℃, 20 minutes

[0231] Divide and round: Divide the dough into 40g portions by hand and round them.

[0232] Second proofing time (Bench Time): 30℃, 15 minutes

[0233] Forming: Tabletop roller forming

[0234] Final fermentation: 38℃, 60 minutes

[0235] Baking: Top heat 210℃, bottom heat 200℃, 8 minutes

[0236] (evaluate)

[0237] Regarding the evaluation of bread making, the process was conducted in the same manner as in Example 1, except that 3 group members evaluated the state of the dough during bread making and 5 group members evaluated the texture (chewiness), flavor (sweetness), and melt-in-your-mouth properties.

[0238] (result)

[0239] The results are shown in Table 5. The bread rolls made from the tangzhong dough of Example 11, which used a "final / peak value" within the range of 0.9 to 1.5, showed better dough condition during bread making compared to Comparative Examples 10 and 11, which were outside this range. Sensory evaluation also revealed very good sweetness, elasticity, and melt-in-your-mouth properties. Example 11 also showed a good specific volume, and overall, a high-quality edible bread was obtained compared to Comparative Examples 10 and 11.

[0240] [Table 5]

[0241]

[0242] As can be seen from the results of the above embodiments, the bread dough using the tangzhong dough of this embodiment has good bread-making properties, and the bread made using the tangzhong dough has a sweet taste and a chewy, melt-in-your-mouth texture.

[0243] According to the bread-making method of the present invention, since the final viscosity / peak viscosity of the slurry from the tangzhong dough, as measured by a rapid viscosity analyzer, is within a predetermined range, the bread-making properties of the bread dough become good, enabling the stable and efficient production of high-quality breads with a sweet taste, a chewy texture, and good melt-in-your-mouth quality. Furthermore, by using the bread-making properties and bread quality prediction method of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good and whether the quality of the baked bread (the final finished bread) is high at the tangzhong dough stage before the final completion of the bread. Therefore, the present invention, in the tangzhong bread-making method, can reliably provide bread dough with good bread-making properties and high-quality breads, thus promising a significant contribution to the bread-making industry.

[0244] Furthermore, the present invention can be implemented in various ways and with different modifications without departing from its broad spirit and scope. Also, the above-described embodiments are illustrative of the invention and do not limit its scope. That is, the scope of the invention is defined not by the embodiments, but by the claims. Moreover, various modifications implemented within the scope of the claims and their equivalents are considered to be within the scope of the invention.

[0245] This invention is based on Japanese Patent Application No. 2024-130783, filed on August 7, 2024. The entire description, claims, and drawings of Japanese Patent Application No. 2024-130783 are incorporated herein by reference.

Claims

1. A method for manufacturing bread, characterized in that, include: (a) The process of preparing tangzhong dough by mixing wheat flour with warm water or by heating the mixture of wheat flour and water; (b) The process of measuring the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the tangzhong dough to form a suspension using a rapid viscosity analyzer; as well as (c) The process of preparing bread dough using the tangzhong dough. Adjust the ratio of the final viscosity to the peak viscosity to 0.9~1.

5.

2. The method for manufacturing bread according to claim 1, characterized in that, In step (a), the temperature of the tangzhong dough is above 50°C.

3. A method for predicting bread-making properties and bread quality, comprising: (a) The process of preparing tangzhong dough by mixing wheat flour with warm water or by heating the mixture of wheat flour and water; (b) A process of measuring the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the tangzhong dough to form a suspension using a rapid viscosity analyzer; as well as (c) When the value of the final viscosity / peak viscosity is 0.9 to 1.5, the process is determined to be of good bread-making properties and high quality of baked bread.

4. A method for using a bread-making tangzhong dough in the manufacture of bread, characterized in that, When the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the tangzhong dough for bread making are measured using a rapid viscosity analyzer, the value of the final viscosity / peak viscosity is 0.9 to 1.5.

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