Method for producing bread, method for predicting bread-making property and quality of bread, warm water dough for producing bread, bread dough or bread, and method for use in production of bread

Abstract

To provide a method for producing bread by which the degree of bread-making properties and the quality of bread finally obtained can be controlled, to provide a method for predicting bread-making properties and the quality of bread by which the degree of bread-making properties and the quality of bread can be rapidly and simply predicted from dough for hot water dough, to provide hot water dough for producing bread by which bread dough having good bread-making properties can be obtained and high-quality bread to which sweet and resilient texture having good meltability in the mouth is imparted can be produced, to provide bread containing the dough, and to provide a method for using the dough for producing bread.SOLUTION: A method for producing bread includes (a) a step of preparing warm water dough by mixing wheat flour and warm water or by mixing wheat flour and water and then heating the mixture, (b) a step of measuring a final viscosity and a peak viscosity of a slurry obtained from a part of the warm water dough using a rapid viscoanalyzer, and (c) a step of preparing bread dough using the warm water dough, wherein a value of the final viscosity / the peak viscosity is adjusted to 0.9 to 1.5.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing bread, a method for predicting bread-making properties and bread quality, a tangdong dough for producing bread, bread dough or breads, and a method used for producing breads. [Background technology]

[0002] Traditionally, the Yudane bread-making method has been popular, in which bread is made using "Yu-dane," which is made by kneading wheat flour with hot water, or "Yu-kneadane," which is made by adding wheat flour to water and kneading it while heating (hereinafter, "Yu-dane" and "Yu-kneadane" are collectively referred to as "Yu-dane"). In the Yu-dane bread-making method, after the Yu-dane is allowed to cool as needed, wheat flour, yeast, salt, sugar, water, etc. are kneaded into the Yu-dane to make bread dough, which is then fermented and baked to produce bread. Breads made using this method are characterized by a soft, chewy texture, slow staling during storage, and a unique flavor. It is known that the reason for this is that, when Yu-dane is prepared, the starch in the wheat flour swells, and when exposed to temperatures above the gelatinization temperature, some of the wheat starch swells, gelatinizes, and absorbs water.

[0003] Various methods for making Yudane bread have been proposed (Patent Documents 1 to 5).

[0004] Patent documents 1 to 5 disclose a method for producing bread by kneading about 5 to 50 parts by weight of wheat flour out of the total amount of wheat flour constituting the bread dough with a predetermined amount of hot water or warm water (in the case of warm water, kneading while heating) to prepare a tangdane, kneading the tangdane with the remaining wheat flour, yeast, yeast food, salt, sugars, skim milk powder, oils and fats, etc. to prepare bread dough, which is then fermented and baked. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 59-156236 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-262205 [Patent Document 3] Japanese Patent Application Laid-Open No. 2003-009758 [Patent Document 4] Japanese Patent Application Laid-Open No. 2004-105195 [Patent Document 5] Japanese Patent Application Laid-Open No. 2004-000123 Summary of the Invention [Problem to be solved by the invention]

[0006] However, in the Yudane bread-making methods described in Patent Documents 1 to 5, the bread-making properties may be impaired due to the use of Yudane at a relatively high temperature. Furthermore, the degree of bread-making properties and the quality of the final bread may vary depending on the Yudane preparation conditions and the ingredients added, and there remains a problem in that Yudane must be produced and managed based on empirical rules.

[0007] The present invention has been made in consideration of the above circumstances, and aims to provide a method for producing bread that can control the degree of bread-making ability and the quality of the final bread obtained; a method for predicting bread-making ability and bread quality that can quickly and easily predict the degree of bread-making ability and bread quality from yudan dough; and yudan dough for producing bread that can produce bread dough with good bread-making ability and produce high-quality bread that is sweet, chewy, and has a texture that melts in the mouth, breads containing the same, and a method for using the same to produce bread. [Means for solving the problem]

[0008] In order to achieve the above object, a method for producing bread according to a first aspect of the present invention comprises: (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) measuring the final viscosity and peak viscosity of a slurry obtained from a portion of the yuzu dough using a Rapid Visco analyzer; (c) preparing bread dough using the Yudane dough; Including, The value of the final viscosity / the peak viscosity is adjusted to 0.9 to 1.5. It is characterized by:

[0009] For example, in step (a), the temperature of the Yudane dough is 50°C or higher.

[0010] A method for predicting bread-making properties and bread quality according to a second aspect of the present invention comprises: (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) measuring the final viscosity and peak viscosity of a slurry obtained from a portion of the yuzu dough using a Rapid Visco analyzer; (c) determining that the bread-making properties are good and the quality of the baked bread is high when the value of the final viscosity / the peak viscosity is 0.9 to 1.5; Includes:

[0011] The third aspect of the present invention provides a yangdane dough for making bread, A yudane dough for making bread, When the final viscosity and peak viscosity of the yangdane dough for bread production are measured using a rapid viscoanalyzer, the value of the final viscosity / peak viscosity is 0.9 to 1.5. It is characterized by:

[0012] The bread dough or bread according to the fourth aspect of the present invention is The present invention includes a yudan dough for making bread according to a third aspect.

[0013] The method according to the fifth aspect of the present invention comprises: A method for using a bread-making yangdane dough to make bread, comprising: When the final viscosity and peak viscosity of the Yudane dough for producing bread are measured using a Rapid Visco Analyzer, the value of the final viscosity / the peak viscosity is 0.9 to 1.5. [Effects of the Invention]

[0014] According to the present invention, there are provided a method for producing bread that can control the degree of bread-making ability and the quality of the final bread; a method for predicting bread-making ability and bread quality that can quickly and easily predict the degree of bread-making ability and bread quality from tangdong dough; and tangdong dough for producing bread that can produce bread dough with good bread-making ability and produce high-quality bread that is sweet, chewy, and has a texture that melts in the mouth, breads containing the same, and a method for using the same to produce bread. DETAILED DESCRIPTION OF THE INVENTION

[0015] (1. Bread manufacturing method The method for producing breads of the present invention comprises: (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) measuring the final viscosity and peak viscosity of a slurry obtained from a portion of the yuzu dough using a Rapid Visco analyzer; (c) preparing bread dough using the yangtang dough; The final viscosity / peak viscosity value of the slurry obtained in step (b) is adjusted to 0.9 to 1.5, and when it is within this range, the bread-making properties of the bread dough are good, and high-quality breads having a sweet, chewy, and melt-in-the-mouth texture can be produced. Therefore, the method for producing breads of the present invention makes it possible to control the degree of bread-making properties and the quality of the final breads obtained, and to efficiently and stably prepare and produce bread dough with good bread-making properties and high-quality breads.

[0016] In this specification, "breads" includes breads produced by baking, such as white bread, sweet buns, rolls, butter rolls, French bread, etc., as well as donuts, steamed bread, etc. "Breads" are not particularly limited and include all baked foods that are obtained by heating dough made from at least wheat flour and water and are generally classified as breads.

[0017] In this specification, Rapid Visco Analyser may be referred to as "RVA."

[0018] In step (a), the tangzhong dough is prepared by mixing wheat flour with warm water, or by mixing wheat flour with water and then heating. The amount of warm water or water mixed with the wheat flour is the amount known in the art to be added when making tangzhong dough, and a sufficient amount of warm water or water is added relative to the wheat flour. In this specification, "warm water" refers to, for example, water at 50°C or above, preferably water between 50°C and 85°C.

[0019] In step (a), the temperature of the prepared Yudane dough is, for example, preferably 50°C or higher, and more preferably 50°C to 85°C.

[0020] In step (a), when preparing the Yudane dough, in addition to wheat flour and warm water or water, salt, sugar, vinegar, shortening, grain flour such as rice flour or potato starch, or combinations thereof may be added as ingredients of the Yudane dough, if necessary.

[0021] In step (b), a slurry is prepared using a portion of the Yudane dough obtained in step (a), and the final viscosity and peak viscosity of the slurry are measured using a Rapid Visco Analyzer. In this specification, the "final viscosity" may be referred to as "Final Viscocity," and the "peak viscosity" may be referred to as "Peak."

[0022] In step (b), the yudan dough obtained in step (a) is appropriately sampled and a portion thereof is taken to prepare a slurry. The slurry is prepared, for example, by adding water to a yudan dough in an amount that makes the total amount of wheat flour and grain flour in the yudan dough 3.5 g, so that the total amount, including the water derived from the yudan dough, becomes 25 g, to form a suspension. The yudan dough used to prepare the slurry in step (b) may be the yudan dough obtained in step (a) as is, or may be the yudan dough obtained in step (a) after being cooled, or may be the yudan dough obtained in step (a) that has been frozen and then thawed, or may be the yudan dough obtained in step (a) that has been dehydrated with high-concentration ethanol.

[0023] In step (b), the final and peak viscosities of the slurry obtained as described above are measured using a Rapid Visco Analyzer (RVA). RVA measurements are performed in accordance with AACC International Methods 76-21 standard 2. 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. The paddle rotation speed is 960 rpm for the first 10 seconds and then 160 rpm. The "peak viscosity" and "final viscosity" of the slurry are measured under the above conditions. The "peak viscosity" refers to the maximum viscosity obtained during the heating period or while the slurry is held at the highest temperature under the set conditions. The "final viscosity" refers to the viscosity obtained at the end of the measurement.

[0024] In the bread manufacturing method of the present invention, the final viscosity / peak viscosity value of the slurry is adjusted to be within the range of 0.9 to 1.5. The "final viscosity / peak viscosity value" is the value obtained by dividing the "final viscosity" value of the slurry obtained from a portion of the Yudane dough measured in step (b) by the "peak viscosity" value of the same slurry. When the final viscosity / peak viscosity value of the slurry is within the range of 0.9 to 1.5, the bread dough has good baking properties, and high-quality breads with a sweet, chewy, and melt-in-the-mouth texture can be obtained.

[0025] Step (c) is a step of preparing bread dough using the tangzhong dough obtained in step (a). Bread dough can be prepared by a known method using the tangzhong dough obtained in step (a). For example, bread dough can be obtained by adding flour, yeast, auxiliary ingredients commonly used in bread dough production (salt, sugars, eggs, powdered milk, oils and fats, improvers, etc.), water, etc. to the tangzhong dough and kneading. Alternatively, bread dough can be obtained by adding a sponge dough prepared by a known method to the tangzhong dough, adding flour, yeast, auxiliary ingredients commonly used in bread dough production (same as above), water, etc., and kneading.

[0026] The dough obtained in step (c) can be fermented, shaped, baked, etc. according to known procedures to produce breads.

[0027] Examples of flours that can be used in the present invention include wheat flour such as soft flour, medium flour, strong flour, extra-strong flour, and whole wheat flour, as well as rye flour, rice flour, starch flour (potato starch, bracken-starch mochi flour, etc.), and mixtures thereof, with wheat flour being preferred.Yeast that can be used in the present invention includes commercially available fresh yeast, dry yeast, instant dry yeast, etc.

[0028] The wheat variety or brand of wheat used in the present invention is not particularly limited, but any variety or brand with respect to the Waxy gene characteristics that express starch properties can be used. For example, varieties or brands in which the Waxy gene is wild-type, such as "1CW (No. 1 Canada Western Red Spring)," "HRW (Hard Red Winter)," "Shirogane Komugi," "Sato no Sora," and "Kitami 95," as well as varieties lacking one or more Waxy genes, such as "ASW (Australian Standard White)," "Haruyokoi," "Yumechikara," "Kitahonami," "Kitanokaori," "Chikugoizumi," "Harukaze Fuwari," "Mochihime," "Hanamanten," and "Kinuakari," can be used. Blends of these wheat flours may also be used.

[0029] (2. Method for predicting bread-making properties and bread quality) The method for predicting bread-making properties and bread quality of the present invention comprises: (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) measuring the final viscosity and peak viscosity of a slurry obtained from a portion of the yuzu dough using a Rapid Visco analyzer; (c) determining that the bread-making properties are good and the quality of the baked bread is high when the value of final viscosity / peak viscosity is 0.9 to 1.5; The details of step (a) and step (b) are the same as those described above.

[0030] In step (c), if the final viscosity / peak viscosity value of the slurry obtained in step (b) is 0.9 to 1.5, the bread-making properties are judged to be good and the quality of the baked breads is high. The methods for measuring and calculating the final viscosity / peak viscosity values ​​are the same as those described above. In this specification, "bread-making properties" refers to the state of the dough during bread-making (e.g., the degree of stickiness of the dough, the fineness of the inner phase, the extensibility of the dough, the elasticity of the dough, the ease of dividing the dough, etc.), and the baker can judge "high bread-making properties" or "good bread-making properties" by visually and tactilely checking. In this specification, "high bread-making properties" and "good bread-making properties" refer to a good balance between the spreadability and elasticity of the dough during bread-making, low stickiness of the dough, a fine inner phase, a desired degree of dough extensibility, a desired degree of dough elasticity, or ease of dividing the dough, or a combination thereof. Furthermore, in this specification, "breads of high quality after baking" can be determined to be of "high quality" when, upon eating the breads after baking and sensory evaluation, (i) the breads are sweet, (ii) the breads have a chewy texture, (iii) the breads have a texture that melts easily in the mouth, or when any two or all of (i) to (iii) are met.

[0031] By using the method for predicting bread-making properties and bread quality of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good or not at the Yudane dough stage before the final bread is made, and whether the quality of the bread after baking (the final bread) will be high or not.

[0032] (3. Yudane dough for bread production) When the final viscosity and peak viscosity of the Yudane dough for making breads of the present invention are measured using a Rapid Visco Analyzer, the final viscosity / peak viscosity value is 0.9 to 1.5. The breads, Yudane dough, measurement method using a Rapid Visco Analyzer, final viscosity and peak viscosity of the Yudane dough, and final viscosity / peak viscosity value are the same as those described above. By using the Yudane dough for making breads of the present invention, a bread dough with excellent baking properties can be obtained, and high-quality breads with a sweet, chewy, and melt-in-the-mouth texture can be produced.

[0033] (4. Bread dough or bread) The bread dough or breads of the present invention are bread dough or breads containing the aforementioned Yuzhong dough for making breads. The bread dough is made using the aforementioned Yuzhong dough for making breads, and the breads are breads made by fermenting, shaping, baking, etc. the bread dough made using the aforementioned Yuzhong dough for making breads according to known procedures. The breads, bread dough, Yuzhong dough for making breads, etc. are the same as described above. The bread dough of the present invention has good bread-making properties, and the breads of the present invention are high-quality breads that are sweet, chewy, and have a texture that melts in the mouth.

[0034] (5. Methods used in the manufacture of bread) The method of using the Tangdane dough for bread production of the present invention to produce bread is characterized in that, when the final viscosity and peak viscosity of the Tangdane dough for bread production are measured using a Rapid Visco Analyzer, the final viscosity / peak viscosity value is 0.9 to 1.5. According to the method of the present invention, a bread dough with excellent bread-making properties can be obtained, and high-quality breads that are sweet, chewy, and have a texture that melts in the mouth can be produced.

[0035] (6. Conclusion) According to the bread manufacturing method of the present invention, the final viscosity / peak viscosity value of the tangdane dough-derived slurry measured by a Rapid Visco Analyzer is within a predetermined range, resulting in good bread-making properties of the bread dough, allowing for the stable and efficient production of high-quality breads that are sweet, chewy, and have a melt-in-the-mouth texture. Furthermore, by using the method for predicting bread-making properties and bread quality of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good or not at the tangdane dough stage before the final bread is made, and whether the quality of the breads after baking (the final breads) will be high or not, which is expected to have a major impact on the bread manufacturing industry. [Example]

[0036] The present invention will be specifically described below with reference to examples, although the present invention is not limited to these examples.

[0037] In all of the following examples, the composition of each ingredient is shown in parts by weight relative to 100 parts of wheat flour.

[0038] [Example 1] Bread was produced using the sponge dough method, and the bread-making properties and quality of the bread were examined.

[0039] (Preparation conditions for Yudane dough) (1) Test Example 1 100 parts by weight of wheat flour (commercially available foreign wheat flour) was placed in a mixer bowl, and 100 parts by weight of warm water heated to 85°C was gradually added while kneading the flour, and the mixture was kneaded until homogeneous to prepare the yudane dough. (2) Test Example 2 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Haruyokoi flour) was placed in a food processor, and 140 parts by weight of warm water heated to 85°C was added to the flour, followed by kneading for 10 seconds to prepare a uniform Yudane dough. (3) Comparative Example 1 95 parts by weight of wheat flour (commercially available foreign wheat flour) and cereal flour (5 parts by weight of cornstarch) were placed in a mixer bowl, and 150 parts by weight of warm water heated to 98°C was gradually added while mixing with the wheat flour, and the mixture was kneaded until homogeneous to prepare the yudan dough. (4) Comparative Example 2 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Haruyokoi flour) was placed in a food processor, and 80 parts by weight of warm water heated to 72°C was added to the flour, and the mixture was kneaded for 10 seconds to prepare a uniform Yudane dough.

[0040] (Measured using Rapid Visco Analyzer) A portion of each type of yangdane dough obtained as described above was cooled and then subjected to measurement using a Rapid Visco Analyzer (manufactured by TecMaste Perten). More specifically, a portion of each type of yangdane dough that had cooled was sampled to prepare a slurry. The slurry was prepared by adding water to a suspension of 25 g, including water from the yangdane dough, to an amount of yangdane dough that would result in a total of 3.5 g of wheat flour and cereal flour. The prepared suspension was placed in a container (canister) used for the Rapid Visco Analyzer, the paddle was placed in the canister, and the canister was inserted into the device. Measurements using the Rapid Visco Analyzer were performed in accordance with AACC (AACC International Methods) 76-21 standard 2. More specifically, the slurry was 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. The paddle rotation speed was 960 rpm for the first 10 seconds and then 160 rpm. The "Peak" and "Final Viscocity" of the slurry were measured. The "Final Viscosity" value was divided by the "Peak Viscosity" value to calculate the "Final Viscosity / Peak Viscosity" (hereinafter referred to as "Final / Peak Value" in Tables 1 to 5).

[0041] (Low temperature storage conditions) The various Yudane doughs obtained as described above were matured by storing them in a refrigerator at 5°C for 24 hours.

[0042] (Medium dough preparation conditions) A sponge dough was prepared according to the formulation shown in Table 1 under the conditions shown below. Mixing conditions for the sponge dough: Mix using a vertical mixer HPS-30M (Kanto Mixing Machinery Co., Ltd.) at low speed for 2 minutes, then at medium-high speed for 2 minutes. Baking temperature: 24℃ Fermentation conditions for sponge dough: 27℃, 4 hours

[0043] (Conditions for preparing the dough) Using the sponge dough, each Yudane dough after aging and storage, and the ingredients shown in Table 1 (bread-making formula), dough was prepared according to the usual method under the conditions shown below. Each Yudane dough was formulated so that the amount of flour in the dough was 20 parts by weight of the total amount of flour used to make the bread dough.

[0044] (Actual mixing conditions) The ingredients shown in Table 1, except for the shortening, were mixed using a vertical mixer HPS-30M (Kanto Mixing Machinery Co., Ltd.). When the gluten in the dough had been sufficiently reconstituted and a dough membrane had formed, shortening was added and the dough was mixed again. Mixing was stopped when the gluten in the bread dough had been sufficiently reconstituted and the dough had formed a smooth, stretchy membrane. Baking temperature: 26.5℃

[0045] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce bread. Floor time: 30°C, 15 minutes Dividing and rolling: Divide the dough into 230g portions by hand and roll them into balls. Bench time: 30℃, 18 minutes Forming: Hand-rolled (four dough balls were packed into a 2-loaf mold) Final fermentation: 38°C, 58 minutes (matched to the time when Test Example 1 reached ±0 cm above the mold) Baking: Top heat 190℃, bottom heat 215℃, 35 minutes

[0046] (evaluation) Bread evaluation was performed by multiple experienced bakers through a comprehensive sensory evaluation of the dough condition during baking, texture (stickiness), flavor (sweetness), and melt-in-the-mouth (does not form into balls) as well as specific volume. Four panelists evaluated the dough condition during baking, while five panelists evaluated texture (stickiness), flavor (sweetness), and melt-in-the-mouth. The bread-making results were evaluated based on a score of 5 for good, 3 for average, and 1 for needing improvement. The specific volume was calculated as the overall score of all panelists. After the baked bread was cooled to room temperature, the volume (mL) of the bread was measured using a K-AXIS AR-01 3D laser volumemeter (K-AXIS Corporation). This was then divided by the mass (g) to calculate the specific volume (mL / g), and the average value was used as the result. A score of 3 or higher was considered a pass for the overall evaluation.

[0047] (result) The results are shown in Table 1. The breads made using the Yudane dough of Test Examples 1 and 2, which have a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough conditions during bread-making than Comparative Examples 1 and 2, which are outside that range, and also exhibited excellent sweetness, chewiness, and melt-in-the-mouth texture in sensory evaluation. Test Examples 1 and 2 also showed good values ​​for the specific volume of the bread, and compared to Comparative Examples 1 and 2, the breads obtained were of higher quality in overall evaluation.

[0048] [Table 1]

[0049] [Example 2] Roll bread was produced using the no-time method, and the bread-making properties and quality of the bread were examined.

[0050] (Preparation conditions for Yudane dough) (1) Test Example 3 100 parts by weight of wheat flour (commercially available foreign wheat flour) and 7.5 parts by weight of salt were placed in a mixer bowl, and 200 parts by weight of warm water heated to 98°C was gradually added while kneading. The mixture was kneaded until homogeneous to prepare the Yudane dough. (2) Test Example 4 95 parts by weight of wheat flour (commercially available foreign wheat flour), 5 parts by weight of grain flour (commercially available rice flour), and 110 parts by weight of water were mixed and kneaded, and then heated in a water bath at 55°C for 45 minutes to prepare a uniform Yudane dough. (3) Test Example 5 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Yumechikara flour) was placed in a mixer bowl, and 100 parts by weight of warm water heated to 65°C was gradually added while kneading. The mixture was kneaded until homogeneous to prepare the Yudane dough. (4) Test Example 6 99 parts by weight of wheat flour (commercially available foreign wheat flour), 5 parts by weight of salt, 1 part by weight of grain flour (commercially available rice flour), and 120 parts by weight of water were mixed and kneaded, and then heated in a water bath at 60°C for 45 minutes to prepare a uniform Yudane dough. (5) Test Example 7 100 parts by weight of wheat flour (commercially available domestic wheat flour: Haruyokoi flour) was placed in a food processor, and 150 parts by weight of warm water preheated to 85°C was added, followed by kneading for 10 seconds to prepare a uniform Yudane dough. (6) Comparative Example 3 97 parts by weight of wheat flour (commercially available foreign wheat flour), 150 parts by weight of water, and 3 parts by weight of grain flour (commercially available rice flour) were mixed and kneaded, and then heated in a water bath at 85°C for 45 minutes to prepare a uniform Yudane dough. (7) Comparative Example 4 100 parts by weight of wheat flour (commercially available domestic wheat flour: Haruyokoi flour) was placed in a food processor, and 75 parts by weight of warm water preheated to 75°C was added. The mixture was kneaded for 10 seconds to prepare a uniform Yudane dough. (8) Comparative Example 5 100 parts by weight of wheat flour (commercially available domestic wheat flour: Haruyokoi flour) and 160 parts by weight of water were mixed and kneaded, then heated in a water bath at 75°C for 45 minutes to prepare a uniform Yudane dough.

[0051] (Measured using Rapid Visco Analyzer) The same procedure as in Example 1 was carried out.

[0052] (Low temperature storage conditions) The same procedure as in Example 1 was carried out.

[0053] (Conditions for preparing the dough) Using various types of Yudane dough after low-temperature storage, each Yudane dough was formulated so that the amount of grain flour in the Yudane dough was 20 parts by weight of the total amount of grain flour used to make bread dough.

[0054] (Dough mixing conditions) All the raw materials listed in Table 2 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co.), and high-speed mixing was carried out until the peak of the power consumption was slightly exceeded, using the change in the power consumption of the pin mixer during mixing as an indicator. Baking temperature: 28.5℃

[0055] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce rolls. Floor time: 30°C, 20 minutes Dividing and rolling: Divide the dough into 40g portions by hand and roll them into balls. Bench time: 30℃, 15 minutes Forming: Table roll forming Final fermentation: 38℃, 60 minutes Baking: Top heat 210℃, bottom heat 200℃, 8 minutes

[0056] (evaluation) The bread making evaluation was carried out in the same manner as in Example 1, except that the dough condition during bread making was evaluated by three panelists, and the texture (chewiness), flavor (sweetness), and melt-in-the-mouth texture were evaluated by five panelists.

[0057] (result) The results are shown in Table 2. The rolls made using the Yudane dough of Test Examples 3 to 7, which had a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough conditions during baking than those of Comparative Examples 3 to 5, which were outside that range, and also exhibited excellent sweetness, chewiness, and melt-in-the-mouth texture in sensory evaluation. Test Examples 3 to 7 also showed good values ​​for specific volume of bread, and compared to Comparative Examples 3 to 5, the rolls produced were of higher quality in overall evaluation.

[0058] [Table 2]

[0059] [Example 3] Bread was produced using the straight kneading method, and the bread-making properties and quality of the bread were examined.

[0060] (Preparation conditions for Yudane dough) (1) Test Example 8 95 parts by weight of wheat flour (commercially available foreign wheat flour), 5 parts by weight of grain flour (commercially available rice flour), and 2 parts by weight of commercially available grain vinegar were placed in a mixer bowl, and 178 parts by weight of warm water heated to 95°C was gradually added while kneading.The mixture was then kneaded for 2 minutes to prepare a uniform Yudane dough. (2) Test Example 9 100 parts by weight of wheat flour (commercially available domestic strong wheat flour: Yumechikara flour), 2 parts by weight of salt, 2 parts by weight of sugar, and 200 parts by weight of water were placed in a mixer bowl, and 200 parts by weight of warm water heated to 90°C was gradually added while kneading. The mixture was kneaded until homogeneous to prepare the Yudane dough. (3) Comparative Example 6 100 parts by weight of wheat flour (commercially available foreign wheat flour) and 200 parts by weight of water were mixed and kneaded, then heated in a water bath at 70°C for 45 minutes to prepare a uniform Yudane dough. (4) Comparative Example 7 50 parts by weight of wheat flour (commercially available imported wheat flour), 50 parts by weight of grain flour (commercially available potato starch), 40 parts by weight of sugar, and 80 parts by weight of water were mixed and kneaded, and then heated in a water bath at 50°C for 45 minutes to prepare a uniform Yudane dough.

[0061] (Measured using Rapid Visco Analyzer) The same procedure as in Example 1 was carried out.

[0062] (Low temperature storage conditions) The Yudane dough of Test Examples 7 and 8 was matured by low-temperature storage in the same manner as in Example 1. The Yudane dough of Comparative Examples 6 and 7 was frozen after preparation and when it had cooled down, and then thawed and stored in a refrigerator at 5°C for 24 hours before use, thereby allowing it to mature.

[0063] (Conditions for preparing the dough) Using each Yudane dough after low-temperature storage and the ingredients shown in Table 3 (bread-making recipe), the kneaded dough was prepared according to the usual method under the following mixing conditions.

[0064] (Actual mixing conditions) The ingredients listed in Table 3, except for butter, were mixed using a vertical mixer HPS-30M (Kanto Mixing Machinery Co., Ltd.). When the gluten in the dough had sufficiently reconstituted and a dough membrane had formed, butter was added and the mixture was mixed again. Mixing was stopped when the gluten in the bread dough had sufficiently reconstituted and the dough had formed a smooth, stretchy membrane. Baking temperature: 26.0℃

[0065] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce bread. Floor time: 30°C, 60 minutes (punch 40 minutes) Dividing and rolling: Divide the dough into 300g portions by hand and roll them into balls. Bench time: 30℃, 15 minutes Molding: Hand-rolled molding Final fermentation: 38℃, 60 minutes Baking: Top heat 170℃, bottom heat 220℃, 40 minutes

[0066] (evaluation) The bread making evaluation was carried out in the same manner as in Example 1, except that the dough condition during bread making was evaluated by four panelists, and the texture (chewiness), flavor (sweetness), and melt-in-the-mouth feel were evaluated by five panelists.

[0067] (result) The results are shown in Table 3. The breads made using the Yudane dough of Test Examples 8 and 9, which had a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough conditions during bread-making than those of Comparative Examples 6 and 7, which were outside that range, and also exhibited excellent sweetness, chewiness, and melt-in-the-mouth properties in the sensory evaluation. The chewiness was particularly excellent. Therefore, Test Examples 8 and 9 produced higher quality breads overall than those of Comparative Examples 6 and 7.

[0068] [Table 3]

[0069] [Example 4] Roll bread was produced using No Time and the bread-making properties and quality of the bread were examined.

[0070] (Preparation conditions for Yudane dough) (1) Test Example 10 95 parts by weight of wheat flour (commercially available domestic strong wheat flour) and 5 parts by weight of grain flour (commercially available rice flour) were placed in a mixer bowl, and 100 parts by weight of warm water heated to 85°C was gradually added while kneading. The mixture was kneaded until homogeneous to prepare the yudane dough. (2) Comparative Example 8 100 parts by weight of wheat flour (commercially available foreign wheat flour) and 2 parts by weight of salt were placed in a mixer bowl, and 180 parts by weight of warm water heated to 98°C was gradually added while kneading. The mixture was kneaded until homogeneous to prepare the Yudane dough. (3) Comparative Example 9 50 parts by weight of wheat flour (commercially available imported wheat flour), cereal flour (45 parts by weight of commercially available potato starch, 5 parts by weight of commercially available warabi mochi flour), and 80 parts by weight of water were mixed and kneaded, and then heated in a water bath at 50°C for 30 minutes to prepare a uniform yudane dough.

[0071] (Measured using Rapid Visco Analyzer) The same procedure as in Example 1 was carried out.

[0072] (Low temperature storage conditions) The Yudane dough of Test Example 9 and Comparative Example 9 was matured by low-temperature storage in the same manner as in Example 1. The Yudane dough of Comparative Example 10 was frozen after preparation and when it had cooled down, and then thawed and stored in a refrigerator at 5°C for 24 hours before use, thereby allowing it to mature.

[0073] (Conditions for preparing the dough) Using each Yudane dough after low-temperature storage and the ingredients shown in Table 4 (bread-making recipe), the kneaded dough was prepared according to the usual method under the conditions shown below. Each Yudane dough was mixed so that the amount of flour in the Yudane dough was 30 parts by weight of the total amount of flour used to make the bread dough.

[0074] (Actual mixing conditions) All the raw materials in Table 4 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co.), and high-speed mixing was carried out until the peak of the power consumption was slightly exceeded, using the change in the power consumption of the pin mixer during mixing as an indicator. Baking temperature: 27℃

[0075] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce rolls. Floor time: 30°C, 20 minutes Dividing and rolling: Divide the dough into 40g portions by hand and roll them into balls. Bench time: 30℃, 15 minutes Forming: Table roll forming Final fermentation: 38℃, 60 minutes Baking: Top heat 210℃, bottom heat 200℃, 8 minutes

[0076] (evaluation) The bread making evaluation was carried out in the same manner as in Example 1, except that the dough condition during bread making was evaluated by three panelists, and the texture (chewiness), flavor (sweetness), and melt-in-the-mouth feel were evaluated by five panelists.

[0077] (result) The results are shown in Table 4. The roll bread made using the Yudane dough of Test Example 10, which has a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough condition during baking than Comparative Examples 8 and 9, which are outside that range, and also exhibited very good sweetness, chewiness, and melt-in-the-mouth texture in the sensory evaluation. Test Example 10 also showed good values ​​for the specific volume of the bread, and compared to Comparative Examples 8 and 9, Test Example 10 produced a high-quality loaf of bread in overall evaluation.

[0078] [Table 4]

[0079] [Example 5] Roll bread was produced using No Time and the bread-making properties and quality of the bread were examined.

[0080] (Preparation conditions for Yudane dough) (1) Test Example 11 The Yudane batter was prepared in the same manner as in Test Example 10 of Example 4. (2) Comparative Example 10 The Yudane batter was prepared in the same manner as in Comparative Example 8 of Example 4. (3) Comparative Example 11 The Yudane batter was prepared in the same manner as in Comparative Example 9 of Example 4.

[0081] (Measured using Rapid Visco Analyzer) The same procedure as in Example 1 was carried out.

[0082] (Low temperature storage conditions) The Yudane dough of Test Example 10 and Comparative Example 10 was matured by low-temperature storage in the same manner as in Example 1. The Yudane dough of Comparative Example 11 was frozen after preparation and when it had cooled down, and then thawed and stored in a refrigerator at 5°C for 24 hours before use, thereby allowing it to mature.

[0083] (Conditions for preparing the dough) Using each Yudane dough after low-temperature storage and the ingredients shown in Table 5 (bread-making recipe), the kneaded dough was prepared according to the usual method under the conditions shown below. Each Yudane dough was mixed so that the amount of flour in the Yudane dough was 10 parts by weight of the total amount of flour used to make the bread dough.

[0084] (Actual mixing conditions) All the ingredients in Table 5 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co.), and high-speed mixing was carried out until the peak of the power consumption was slightly exceeded, using the change in the power consumption of the pin mixer during mixing as an indicator. Baking temperature: 27℃

[0085] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce rolls. Floor time: 30°C, 20 minutes Dividing and rolling: Divide the dough into 40g portions by hand and roll them into balls. Bench time: 30℃, 15 minutes Forming: Table roll forming Final fermentation: 38℃, 60 minutes Baking: Top heat 210℃, bottom heat 200℃, 8 minutes

[0086] (evaluation) The bread making evaluation was carried out in the same manner as in Example 1, except that the dough condition during bread making was evaluated by three panelists, and the texture (chewiness), flavor (sweetness), and melt-in-the-mouth feel were evaluated by five panelists.

[0087] (result) The results are shown in Table 5. The roll bread made using the Yudane dough of Test Example 11, which had a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough condition during bread making than Comparative Examples 10 and 11, which were outside that range, and also exhibited very good sweetness, chewiness, and melt-in-the-mouth texture in the sensory evaluation. Test Example 11 also showed good values ​​for the specific volume of the bread, and compared to Comparative Examples 10 and 11, the resulting bread was of high quality in overall evaluation.

[0088] [Table 5]

[0089] The results of the above examples show that bread dough made using the Yudane dough of this example has good bread-making properties, and breads made using this Yudane dough have a sweet, chewy, and melt-in-the-mouth texture.

[0090] According to the bread manufacturing method of the present invention, the final viscosity / peak viscosity value of the tangdane dough-derived slurry measured by a Rapid Visco Analyzer is within a predetermined range, resulting in good bread-making properties of the bread dough, allowing for the stable and efficient production of high-quality breads that are sweet, chewy, and have a melt-in-the-mouth texture. Furthermore, by using the method for predicting bread-making properties and bread quality of the present invention, it is possible to quickly and easily predict whether the bread-making properties of the tangdane dough are good or not, and whether the quality of the breads after baking (the final breads) will be high or not, at the tangdane dough stage before the final breads are made. Therefore, the present invention can stably provide bread dough with good bread-making properties and high-quality breads using the tangdane bread-making method, and is expected to make a dramatic contribution to the bread-making industry.

Claims

1. (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) measuring the final viscosity and peak viscosity of a slurry obtained from a portion of the Yudane dough using a Rapid Visco analyzer; (c) preparing bread dough using the Yudane dough; Including, Adjusting the value of the final viscosity / the peak viscosity to 0.9 to 1.5; A method for producing bread characterized by the above.

2. In the step (a), the temperature of the Yudane dough is 50 ° C. or higher. The method for producing bread according to claim 1 .

3. (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) measuring the final viscosity and peak viscosity of a slurry obtained from a portion of the Yudane dough using a Rapid Visco analyzer; (c) determining that the bread-making properties are good and the quality of the baked bread is high when the value of the final viscosity / the peak viscosity is 0.9 to 1.5; A method for predicting bread-making properties and the quality of bread products, comprising:

4. A yudane dough for making bread, When the final viscosity and peak viscosity of the bread dough are measured using a Rapid Visco Analyzer, the final viscosity / peak viscosity value is 0.9 to 1.

5. A yudane dough for making bread, characterized by:

5. Bread dough or breads comprising the Yudane dough for making breads described in claim 4.

6. A method for using a bread-making yangdane dough to make bread, comprising: When the final viscosity and peak viscosity of the bread dough are measured using a Rapid Visco Analyzer, the final viscosity / peak viscosity value is 0.9 to 1.

5. A method characterized by:

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