Production method of french bread

Abstract

To provide a production method of French bread easy to eat and having a novel and unique texture.SOLUTION: A production method of French bread includes containing 30 mass% or more of durum wheat flour in wheat flour, and adding more than 75 pts.mass and 100 pts.mass or less of water based on 100 pts.mass of the wheat flour. An average particle diameter of the durum wheat flour is preferably 100 μm or less, a content of damaged starch in the durum wheat flour is preferably 10-15 mass%, and an ash content in the durum wheat flour is preferably 0.5 mass% or more and less than 1.0 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing French bread. [Background technology]

[0002] French bread is a bakery food product with a hard crust (the browned, hard part on the surface) that is made using a lean dough with a low proportion of sugar, eggs, and fats. Examples include baguettes, Parisien bread, batard bread, boules, champignons, and campagne bread. Patent Document 1 describes a flour composition for bakery foods that contains strong wheat flour from ordinary wheat and wheat flour from durum wheat Setodur, and that contains 5 to 55 mass% of durum wheat Setodur wheat flour relative to the total mass of the strong wheat flour from ordinary wheat and wheat flour from durum wheat Setodur. Furthermore, Patent Document 2 below describes a method for producing bakery products, which comprises producing a dough that is primarily fermented using raw materials containing 3 to 50% by mass of durum wheat flour, shaping the dough, subjecting it to secondary fermentation for at least 5 hours, and then baking the dough. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2020-167943 [Patent Document 2] Japanese Patent Application Publication No. 2019-140984 Summary of the Invention [Problem to be solved by the invention]

[0004] French bread tends to have a hard crust (the browned, hard part on the surface) and a chewy crumb (the white part inside). However, some people, such as the elderly, find it difficult to chew, and some do not like this texture.

[0005] Therefore, an object of the present invention is to provide a method for producing French bread that is easy to eat and has a new texture that has never been seen before. [Means for solving the problem]

[0006] As a result of extensive research in light of the above problems, the inventors discovered that by using wheat flour containing durum wheat flour and adding more water to the wheat flour during bread production than in the past, it is possible to produce French bread with a moist, chewy texture without compromising workability during production, and thus completed the present invention.

[0007] The present invention relates to a method for making bread dough, the method comprising: A primary fermentation step of primary fermenting the dough; A rounding step and / or a shaping step of forming the dough into a predetermined shape; A secondary fermentation step of subjecting the dough to secondary fermentation; A method for producing French bread, comprising: a baking step of baking the dough formed into a predetermined shape; The wheat flour contains 30% by mass or more of durum wheat flour, The method for producing French bread is characterized by adding more than 75 parts by mass and not more than 100 parts by mass of water to 100 parts by mass of the wheat flour. In a preferred embodiment of the present invention, the average particle size of the durum wheat flour is preferably 100 μm or less. The content of damaged starch in the durum wheat flour is preferably 10 to 15% by mass. The ash content in the durum wheat flour is preferably 0.5 to 1.0% by mass. The wheat flour preferably contains 1 to 70% by mass of at least one selected from the group consisting of hard flour and semi-hard flour. [Effects of the Invention]

[0008] According to the method for producing French bread of the present invention, by containing 30% by mass or more of durum wheat flour in the wheat flour and adding more than 75 parts by mass and not more than 100 parts by mass of water to 100 parts by mass of the wheat flour, even if a large amount of water is added, it is possible to produce French bread without impairing workability during production, and to obtain French bread with a moist and chewy texture that has never been seen before. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will now be described in further detail. Unless otherwise specified, the symbol "to" in a numerical range indicates a range from above to below, and both ends of the range are included. Furthermore, when a numerical range is indicated, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0010] <Durum wheat flour> The durum wheat flour in the wheat flour used in the present invention may be ground durum wheat, and there are no particular limitations on the place of origin, type, or form of grinding.

[0011] The content of durum wheat flour in the wheat flour used in the present invention is sufficient to be 30% by mass or more, preferably 40 to 100% by mass. Within this range, even if a large amount of water is added to the bread dough, workability is not impaired, and French bread with a moist and chewy texture is easily obtained. On the other hand, if the content is less than this range, the dough tends to become sticky and workability is reduced when the amount of water added is the amount specified in the present invention.

[0012] The average particle size of the durum wheat flour used in the present invention is preferably 100 μm or less, more preferably 70 μm to 100 μm, and even more preferably 75 μm to 100 μm. To obtain durum wheat flour with the above average particle size, durum wheat may be milled using, for example, a turbo mill, roll mill, or pin mill, followed by sieving to obtain flour in the desired particle size range. The average particle size of wheat flour can be measured in a dry state using, for example, a laser diffraction / scattering particle size distribution analyzer. The average particle size of wheat flour in the present invention was determined as Mean V (volume average value) measured in a dry state using a laser diffraction / scattering particle size distribution analyzer. Examples of laser diffraction / scattering particle size distribution analyzers that can be used include a Microtrac particle size distribution analyzer (Microtrac Bell Corporation).

[0013] The content of damaged starch from the durum wheat flour in the wheat flour used in the present invention is preferably 10 to 15% by mass, more preferably 11 to 15% by mass. Here, "damaged starch" refers to a state in which some of the starch contained in wheat flour has been mechanically damaged, resulting in the destruction of starch granules. In particular, when smooth rollers are used for milling with a narrow roll gap, starch becomes more susceptible to damage, resulting in an increased content of damaged starch. This damaged starch is related to the water permeability and enzyme binding of starch granules, and therefore affects water absorption and fermentation ability. The amount of damaged starch can be measured by a known method. For example, the AACC method (76-31) is known as a standard test method for measuring the amount of damaged starch, and such a standard test method can be used. The principle of this method is based on the fact that physically damaged starch in flour is easily degraded by α-amylase. A sample is treated with fungal α-amylase under certain conditions to degrade it into maltosaccharides and limit dextrins, which are then degraded to glucose with amyloglucosidase. The resulting glucose is quantified, and the calculated mass percentage (mass%) of glucose is used as the starch damage level. Alternatively, it can be measured using a commercially available kit (e.g., MegaZyme's Starch Damage Assay Kit). If the damaged starch content of durum wheat flour is less than 10% by mass, it may be less effective in imparting grain-derived sweetness to bread. Furthermore, if the damaged starch content of durum wheat flour exceeds 15% by mass, the dough may become sticky during division and shaping, resulting in poor workability.

[0014] The ash content of the durum wheat flour used in the present invention is preferably 0.5% by mass or more and less than 1.0% by mass, more preferably 0.55% by mass or more and less than 0.9% by mass, and even more preferably 0.6% by mass or more and less than 0.8% by mass. If the ash content of the durum wheat flour is less than 0.5% by mass, the effect of imparting a grain-derived umami to bakery products tends to be poor, while if the ash content is 1.0% by mass or more, the effect of imparting a grain-derived sweetness to bakery products tends to be poor and the bran smell tends to be strong.

[0015] Ash is found in large amounts in the husks of durum wheat, so the ash content is an indicator of the presence of husks. Generally, the greater the amount of husks present in flour, the higher the ash content, and the stronger the bran odor of the resulting flour product. Ash content can be measured using the direct ashing method. Specifically, the method described in AACC Method (08-02) involves ashing at 700°C for 30 to 45 minutes.

[0016] <Flour> The wheat flour other than durum wheat flour used in the present invention may be, for example, hard wheat flour, semi-hard wheat flour, or medium-hard wheat flour, with hard wheat flour and semi-hard wheat flour being particularly preferred.The wheat flour other than durum wheat flour may be used alone or in combination of two or more types.

[0017] <East> The yeast used in the present invention is not particularly limited as long as it can be used for bread making. It can be either dry yeast or fresh yeast, and examples include yeast-containing products containing yeast of the species Saccharomyces cerevisiae. The yeast can be in the form of a baker's yeast preparation or natural yeast collected from natural sources. One type of yeast can be used alone, or two or more types can be used in combination.

[0018] In the present invention, the yeast is preferably contained in an amount of 0.05 to 1 part by mass, and more preferably 0.1 to 0.5 parts by mass, calculated as the dry matter of the yeast, per 100 parts by mass of wheat flour (the total amount when multiple types are used).Within the above range, the fermentation action of the yeast allows the components derived from durum wheat flour to mature better, and it is therefore easier to obtain bread that makes better use of the characteristics unique to durum wheat flour, such as the effect of imparting flavor and grain-derived sweetness.

[0019] <Other ingredients> In addition to the above-mentioned durum wheat flour and yeast, the French bread produced according to the present invention may optionally contain other ingredients such as monosaccharides, oligosaccharides, polysaccharides, minerals, amino acids, lipids, pH adjusters, emulsifiers, thickeners, starches, milk, enzymes, vitamin C, yeast food, and bread improvers, as long as they do not impair the effects of the present invention. For example, malt extract, a saccharified product of malt, is preferably used because it aids the fermentation of yeast and thereby aids the maturation of components derived from durum wheat. Malt extract (sometimes called malt syrup) may be provided in powder form (sometimes called malt powder, malt flour, or malt powder). Since French bread is characterized by being made using a lean dough with a low proportion of eggs and fats, the proportion of ingredients other than wheat flour is preferably 2.5 to 15 parts by mass, calculated on a dry basis, per 100 parts by mass of wheat flour. In particular, the proportion of ingredients other than wheat flour and cereal flour is preferably 2.3 to 3.5 parts by mass. Furthermore, it is preferable that the bread does not contain eggs or fats.

[0020] <How to make French bread> The method for producing French bread of the present invention includes a dough preparation step of preparing bread dough containing wheat flour, yeast, water, and salt, a primary fermentation step of subjecting the dough to a primary fermentation, a rolling step and / or shaping step of giving the primarily fermented dough a predetermined shape, a secondary fermentation step of subjecting the dough to a secondary fermentation, and a baking step of baking the dough that has been shaped into the predetermined shape. The dough preparation process involves mixing wheat flour, yeast, water, salt, and, if necessary, additional ingredients. Mixing can be performed using a method commonly used in the manufacture of bakery products, but it can also be performed using the Autolyse method, in which flour and water are first mixed, the dough is allowed to rest, and then other ingredients are added and mixed. Mixing flour and water first allows the flour to completely absorb water and create strong gluten, which gives bakery products a chewy texture. The primary fermentation step is a step of subjecting the mixture obtained in the dough preparation step to primary fermentation. The primary fermentation can be carried out by a method commonly used in the manufacture of bakery products, but is preferably carried out by fermenting at 25 to 30°C for 20 to 60 minutes, followed by fermentation at 0 to 10°C for 5 to 48 hours, and is preferably carried out under humidity conditions of 75 to 85%. The above-mentioned rounding step and / or shaping step is a step in which the dough that has undergone primary fermentation is divided and rolled or shaped into a predetermined shape. The secondary fermentation step is a step in which the dough formed into a predetermined shape is subjected to secondary fermentation (proofing). The secondary fermentation is carried out as the first stage by fermenting preferably at 20 to 40°C for 30 minutes to 1.5 hours, more preferably at 25 to 35°C for 40 to 70 minutes. The first stage of fermentation may be terminated when the dough is about 70 to 80% fermented. The baking step is a step of baking the secondary leavened dough. Baking can be performed by a method commonly used in the production of bakery products. In the dough preparation process and the primary fermentation process, any method such as the direct kneading method, the sponge dough method, or the tangzhang method can be used.

[0021] A feature of the present invention is that in the dough-making step, the amount of water added is more than 75 parts by mass and not more than 100 parts by mass, preferably 80 to 95 parts by mass, and more preferably 80 to 90 parts by mass, per 100 parts by mass of wheat flour. By adding water in this amount, it is possible to obtain a French bread that is moist, chewy, and easy to eat. Furthermore, adding too much water tends to make the dough sticky and make it difficult to work with, but we found that by adding 30% or more by mass of durum wheat flour to the wheat flour, the stickiness of the dough is suppressed and industrial production becomes possible. [Example]

[0022] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0023] In the following Examples and Comparative Examples, the obtained French breads were evaluated according to the following evaluation criteria. The texture was evaluated by 10 panelists, who tasted the breads, calculating the average of all panelists' scores, and rounding off the decimal points to the nearest whole number. Workability: When rolling and / or shaping the dough, the dough that was least sticky and easier to work with was given a high score, and the dough was evaluated on a scale of 1 to 10, with 1 being the lowest and 10 being the highest. Texture (chewy texture): The chewy texture was evaluated using a score of 1 (lowest) to 10 (highest). Texture (crust crispness): The crispness of the crust was evaluated using a score of 1 (lowest) to 10 (highest).

[0024] Bread dough was prepared according to the composition shown in Table 1 below, and French bread was produced by first fermentation, second fermentation, and baking.

[0025] Specifically, the ingredients listed in Table 1, consisting of French bread flour, durum wheat flour, malt syrup, salt, and water, were mixed and mixed at low speed for 3 minutes in a vertical mixer. After 30 minutes of autolyzing, instant dry yeast was added and mixed at low speed for 2 minutes in a vertical mixer. After adding salt, the mixture was mixed at low speed for 5 minutes and medium-low speed for 1 minute. The dough was kneaded at approximately 24°C. This dough was allowed to stand for 60 minutes (20 minutes, punching, punching) at 27°C and 75% humidity, and then stored overnight in a refrigerator (4°C). The next day, the dough was divided into 300g portions and rested for 30 minutes. Next, the dough was formed into a baguette shape, proofed at 27°C, 75% humidity, and for 60 minutes, and then baked at 240°C top heat and 230°C bottom heat for 22 minutes to produce French bread.

[0026] [Table 1]

[0027] 1) The wheat flour used for French bread was "Mont Blanc" (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.). 2) The durum wheat flour used was "Sotir" (trade name, manufactured by Nitto Fuji Flour Milling Co., Ltd., ash content 0.75% by mass).

[0028] Compared to the French breads made with the dough composition of Comparative Example 1, which did not contain durum wheat flour, and the dough composition of Comparative Example 2, which contained too much water, the texture of the French breads made with the dough compositions of Examples 1 to 8 was very favorable, and workability was not significantly impaired.

Claims

1. a dough making step of making a bread dough containing flour, yeast, water, and salt; A primary fermentation step of primary fermenting the dough; A rounding step and / or a shaping step of forming the dough into a predetermined shape; A secondary fermentation step of subjecting the dough to secondary fermentation; A method for producing French bread, comprising: a baking step of baking the dough formed into a predetermined shape; The wheat flour contains 30% by mass or more of durum wheat flour, Water is added in an amount of more than 75 parts by mass and not more than 100 parts by mass per 100 parts by mass of the wheat flour. A method for producing French bread.

2. The method for producing French bread according to claim 1, wherein the average particle size of the durum wheat flour is 100 μm or less.

3. The method for producing French bread according to claim 1, wherein the content of damaged starch in the durum wheat flour is 10 to 15% by mass.

4. The method for producing French bread according to claim 1, wherein the ash content of the durum wheat flour is 0.5% by mass or more and less than 1.0% by mass.

5. 2. The method for producing French bread according to claim 1, wherein the wheat flour contains 1 to 70% by mass of at least one selected from the group consisting of strong flour and semi-strong flour.

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