Bread manufacturing method, method for predicting bread-making properties and bread quality, dough for bread manufacturing, bread dough or bread, and method for use in manufacturing bread

Abstract

Provided are a method for producing bread that can control the degree of bread-making properties and the quality of the final bread obtained; a method for predicting bread-making properties and bread quality that can quickly and easily predict the degree of bread-making properties and bread quality from a yangdane dough; and a yangdane dough for producing bread that can produce bread dough with good bread-making properties and 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. [Solution] A method for producing bread includes the steps of: (a) preparing a Tangzhong 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 Tangzhong dough using a Rapid Visco Analyzer; and (c) preparing bread dough using the Tangzhong dough, and is characterized in that the value of the final viscosity / peak viscosity is adjusted to be 0.9 to 1.5.

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 dough for producing bread, bread dough or bread, and a method used for producing bread. [Background technology]

[0002] Traditionally, the Yudane bread-making method has been widespread, in which bread is made using "Yu-dane" made by kneading wheat flour with hot water, or "Yu-kneadane" made by adding wheat flour to water and kneading 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 cooled as necessary, wheat flour, yeast, salt, sugar, water, etc. are kneaded into the Yu-dane to make bread dough, which is fermented and baked to obtain bread. Breads made by this method are characterized by a soft, chewy texture, slow aging during storage, and a unique flavor. The reason for this is that it is known that in the preparation of Yu-dane, the starch in the wheat flour swells, and when exposed to temperatures above the gelatinization temperature, part 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 breads 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 (kneading while heating in the case of warm water), preparing a tangdong, kneading the tangdong with the remaining wheat flour, yeast, yeast food, salt, sugar, skim milk powder, fats and oils, etc., to prepare bread dough, which is fermented and then baked. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 59-156236 [Patent Document 2] JP 2000-262205 A [Patent Document 3] JP 2003-009758 A [Patent Document 4] JP 2004-105195 A [Patent Document 5] JP 2004-000123 A 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. In addition, 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 the Yudane must be produced and managed based on empirical rules.

[0007] The present invention has been made in consideration of the above-mentioned 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 Tangdong dough; and Tangdong dough for producing bread that can produce bread dough with good bread-making ability and high-quality bread that is sweet, chewy, and has a texture that melts in the mouth, breads containing the dough, and a method of using the dough for producing 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 yudane 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 tangzhong dough using a Rapid Visco Analyzer; (c) preparing bread dough using the yangdong 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 Tangdong mixture 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 yudane 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 tangzhong dough using a Rapid Visco Analyzer; (c) determining that the bread-making properties are good and that 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 relates to a bread making yudane dough. 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 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 relates to a third aspect of a yudan dough for making bread.

[0013] The method according to the fifth aspect of the present invention comprises the steps of: A method for using a bread-making yangdane dough for making bread, comprising the steps of: 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. Effect of the Invention

[0014] According to the present invention, it is possible to provide a method for producing bread that can control the degree of bread-making properties and the quality of the final bread obtained; a method for predicting bread-making properties and bread quality that can quickly and easily predict the degree of bread-making properties and bread quality from Tangdong dough; and Tangdong dough for producing bread that can produce bread dough with excellent bread-making properties and high-quality bread that is sweet, chewy, and has a texture that melts in the mouth, breads containing the dough, and a method for using the dough to produce bread. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] (1. Manufacturing method of bread The method for producing bread of the present invention comprises the steps of: (a) preparing a yudane 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 tangzhong dough using a Rapid Visco Analyzer; (c) preparing bread dough using the yangdane dough; Here, the value of the final viscosity / peak viscosity of the slurry obtained in step (b) is adjusted to 0.9 to 1.5, and 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, according to the method for producing breads of the present invention, the degree of bread-making properties and the quality of the final breads can be controlled, and bread dough with high bread-making properties and high-quality breads can be efficiently and stably produced.

[0016] In this specification, "breads" includes breads produced by baking, such as white bread, sweet bread, rolls, butter rolls, French bread, etc., as well as donuts, steamed bread, etc. Note that "breads" are not particularly limited and include all baked foods that are obtained by heating dough obtained 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 wheat flour is a known amount added when preparing tangzhong dough in the art, and a sufficient amount of warm water or water is added to the wheat flour. In this specification, "warm water" is, for example, water at 50°C or higher, preferably water at 50°C to 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 Tangdong 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 of these may be added as ingredients of the Tangdong dough, as necessary.

[0021] In step (b), a slurry is prepared using a portion of the Tangzhong 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 tangzhong dough obtained in step (a) is appropriately sampled and a portion of it is taken to prepare a slurry. The slurry is prepared, for example, by adding water to the tangzhong dough in an amount such that the total amount of wheat flour and grain flour in the tangzhong dough is 3.5 g, so that the total amount of water, including the water derived from the tangzhong dough, is 25 g, to form a suspension. In addition, as the tangzhong dough for preparing the slurry in step (b), the tangzhong dough obtained in step (a) may be used as it is, or the tangzhong dough obtained in step (a) may be used after being cooled, or the tangzhong dough obtained in step (a) may be used after being frozen and then thawed, or the tangzhong dough obtained in step (a) may be used after being dehydrated with high concentration ethanol.

[0023] In step (b), the final viscosity and peak viscosity of the slurry obtained as described above are measured using a rapid viscoanalyzer (RVA). For the measurement by RVA, a method conforming 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, held at 50°C for 1 minute, and the viscosity of the slurry is measured at a paddle rotation speed of 960 rpm until the start of 10 seconds and then 160 rpm. Under the above-mentioned conditions, the "peak viscosity (Peak)" and "final viscosity (Final Viscocity)" of the slurry are measured, where "Peak viscosity (Peak)" refers to the maximum viscosity obtained during heating or when held at the highest temperature of the set conditions, and "Final Viscocity (Final Viscocity)" 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 part of the Tangdong 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 making properties of the bread dough are good, and high-quality breads that are sweet, chewy, and have a texture that melts in the mouth 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, and auxiliary materials that are usually used in bread dough production (salt, sugar, eggs, powdered milk, oils and fats, improvers, etc.), water, etc. to the Tangzhong dough and kneading it. Alternatively, bread dough can be obtained by adding sponge dough prepared by a known method to the Tangzhong dough, adding flour, yeast, and auxiliary materials that are usually used in bread dough production (same as above), water, etc., and kneading it.

[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 flours such as weak flour, medium flour, strong flour, extra strong flour, and whole wheat flour, rye flour, rice flour, starch flour (potato starch, warabi mochi flour, etc.), and mixtures of these flours, with wheat flour being preferred. Examples of yeasts that can be used in the present invention include commercially available fresh yeasts, dry yeasts, and instant dry yeasts.

[0028] The wheat variety and brand of the flour used in the present invention is not particularly limited, but any variety or brand that exhibits the characteristics of the Waxy gene, which expresses starch characteristics, can be used. That is, varieties and 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", and varieties in which any of the Waxy genes are deleted, such as "ASW (Australian Standard White)", "Haruyokoi", "Yumechikara", "Kitahonami", "Kitano Kaori", "Chikugoizumi", "Harukaze Fuwari", "Mochihime", "Hanamanten", and "Kinuakari", can be used, and these wheat flours may be blended and 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 the steps of: (a) preparing a yudane 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 tangzhong dough using a Rapid Visco Analyzer; (c) determining that the bread-making properties are good and that the quality of the baked bread is high when the value of the final viscosity / the peak viscosity is 0.9 to 1.5; 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, it is judged that the bread making property is good and the quality of the bread after baking is high. The measurement method and calculation method of the final viscosity / peak viscosity value are the same as described above. In this specification, "bread making property" refers to the degree of the dough state during bread making (for example, 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 person who bakes the bread can judge "high bread making property" and "good bread making property" by visually checking and touching with his / her hands. In this specification, "high bread making property" and "good bread making property" refer to a good balance between the spreadability and elasticity of the dough during bread making, low stickiness of the dough, fine inner phase, desired degree of dough extensibility, desired degree of dough elasticity, or easy division of the dough, or a combination thereof. Furthermore, in this specification, "breads after baking are of high quality" can be determined by eating the baked bread and, through sensory evaluation, determining that (i) the bread is sweet, (ii) the bread has a chewy texture, (iii) the bread has a texture that melts easily in the mouth, or if 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 making bread) When the final viscosity and peak viscosity of the Tangdong 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, the Tangdong dough, the measurement method using a Rapid Visco Analyzer, the final viscosity and peak viscosity of the Tangdong dough, and the final viscosity / peak viscosity value are the same as described above. By using the Tangdong dough for making breads of the present invention, a bread dough with good 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.

[0033] (4. Bread dough or breads) The bread dough or breads of the present invention are bread dough or breads containing the aforementioned Tangzhong dough for making breads. The bread dough is made using the aforementioned Tangzhong dough for making breads, and the breads are breads made by fermenting, shaping, baking, etc. the bread dough made using the aforementioned Tangzhong dough for making breads according to known procedures. The breads, bread dough, Tangzhong 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 Tangdong dough for bread production of the present invention to produce bread is characterized in that the final viscosity and peak viscosity of the Tangdong dough for bread production are measured using a Rapid Visco Analyzer, and the value of final viscosity / peak viscosity is 0.9 to 1.5. According to the method of the present invention, a bread dough with good bread-making properties is 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, since the final viscosity / peak viscosity value of the slurry derived from Yudane dough measured by a Rapid Visco Analyzer is within a predetermined range, the bread making properties of the bread dough are good, and high-quality breads that are sweet, chewy, and have a texture that melts in the mouth can be stably and efficiently manufactured. In addition, 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 bread is finally completed, and whether the quality of the bread after baking (final completed bread) is high or not, which is expected to have a major impact on the bread manufacturing industry. EXAMPLES

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

[0040] (Measured using Rapid Visco Analyzer) A portion of each of the Yudane doughs 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 of the Yudane doughs that had been cooled was sampled to prepare a slurry. The slurry was prepared by adding water to a Yudane dough in an amount that would result in a total of 3.5 g of wheat flour and cereal flour, and adding water from the Yudane dough to make a total of 25 g to prepare a suspension. The prepared suspension was placed in a container (canister) used for the Rapid Visco Analyzer, the paddle was set in the canister, and the canister was inserted into the device. For the measurement using the Rapid Visco Analyzer, a method conforming to AACC (AACC International Methods) 76-21 standard 2 was used. 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 Viscocity" value was divided by the "Peak Viscocity" value to calculate the "Final Viscocity / Peak Viscocity" (hereinafter referred to as "Final / Peak value" in Tables 1 to 5).

[0041] (Low temperature storage conditions) The various types of yangdane dough 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 recipe shown in Table 1 under the conditions shown below. Mixing conditions for sponge dough: 2 minutes at low speed, then 2 minutes at medium-high speed using a vertical mixer HPS-30M (Kanto Mixing Machinery Co., Ltd.) 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 storage, and the ingredients shown in Table 1 (bread dough recipe), the dough was prepared according to the usual method under the conditions shown below. Each Yudane dough was mixed so that the amount of grain flour in the Yudane dough was 20 parts by weight of the total grain flour used to make the bread dough.

[0044] (Main mixing conditions) Using a vertical mixer HPS-30M (Kanto Mixing Machinery Co., Ltd.), the ingredients shown in Table 1, except for the shortening, were mixed and kneaded. When the gluten in the dough had been sufficiently reconstituted and a dough membrane had formed, shortening was added and the dough was kneaded again. Kneading was stopped when the gluten in the bread dough had been sufficiently reconstituted and the dough had 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℃, 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-pound food mold) Final fermentation: 38℃, 58 minutes (matched to the time when Test Example 1 reached ±0cm above the mold) Baking: Top heat 190℃, bottom heat 215℃, 35 minutes

[0046] (evaluation) The bread making evaluation was performed by a number of experienced bread workers, who comprehensively evaluated the dough condition during baking, texture (chewiness), flavor (sweetness), and melting in the mouth (does not form a ball) and specific volume. The dough condition during baking was evaluated by four panelists, and the texture (chewiness), flavor (sweetness), and melting in the mouth were evaluated by five panelists. The bread making results were evaluated based on the overall score of all panelists for each item, with 5 points for good, 3 points for average, and 1 point for items requiring improvement. For the specific volume, the baked bread was cooled to room temperature, and the volume (mL) of the bread was measured using a 3D laser volume meter K-AXIS AR-01 (K-Axis Co., Ltd.), and the specific volume (mL / g) was calculated by dividing the volume by the mass (g), and the average value of the measurements was used as the result. For the overall evaluation, a score of 3 points or more was considered to be a pass.

[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 showed very good sweetness, chewiness, and melt-in-the-mouth properties in the 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 the overall evaluation.

[0048] [Table 1]

[0049] [Example 2] Roll bread was produced using the no-time process, 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 strong flour) and 7.5 parts by weight of salt were placed in a mixer bowl, and 200 parts by weight of warm water that had been heated to 98°C was gradually added while kneading. The mixture was kneaded until homogenous 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, 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 strong wheat flour: Yumechikara flour) was placed in a mixer bowl, and 100 parts by weight of warm water that had been heated to 65°C was gradually added while kneading. The mixture was kneaded until homogenous 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 kneaded together and then heated in a 60°C water bath for 45 minutes to prepare a uniform Yudane dough. (5) Test Example 7 100 parts by weight of wheat flour (commercially available domestic strong wheat flour: Haruyokoi flour) was placed in a food processor, 150 parts by weight of warm water that had been heated to 85°C was added, and the mixture was kneaded 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 kneaded together 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 strong wheat flour: Haruyokoi flour) was placed in a food processor, 75 parts by weight of warm water that had been heated to 75°C was added, and 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 strong wheat flour: Haruyokoi flour) and 160 parts by weight of water were kneaded together and 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 followed.

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

[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 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 power consumption peak slightly passed, 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 roll bread. Floor time: 30℃, 20 minutes Dividing and rolling: Divide the dough into 40g portions 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 performed in the same manner as in Example 1, except that the dough state 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 roll breads made using the Yudane dough of Test Examples 3 to 7, 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 3 to 5, which are outside that range, and also exhibited very good sweetness, chewiness, and melt-in-the-mouth properties in the sensory evaluation. Test Examples 3 to 7 also showed good values ​​for the specific volume of the bread, and compared to Comparative Examples 3 to 5, the roll breads obtained 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 strong 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 that had been 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 that had been heated to 90°C was gradually added while kneading. The mixture was then kneaded until homogenous to prepare the Yudane dough. (3) Comparative Example 6 100 parts by weight of wheat flour (commercially available foreign wheat strong 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 kneaded together 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 followed.

[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 was thawed and stored in a refrigerator at 5°C for 24 hours before use to mature it.

[0063] (Conditions for preparing the dough) Using each of the Yudane doughs 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] (Main mixing conditions) The ingredients shown in Table 3, except for butter, were kneaded 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, butter was added and kneaded again. Kneading was stopped when the gluten in the bread dough had been sufficiently reconstituted and the dough had 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℃, 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 performed in the same manner as in Example 1, except that the dough state 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, in which the "Final / Peak value" is within the range of 0.9 to 1.5, showed better dough conditions during bread making than Comparative Examples 6 and 7, which are outside that range, and also showed very good sweetness, chewiness, and melt-in-the-mouth properties in the sensory evaluation. In particular, the chewiness was excellent. Therefore, Test Examples 8 and 9 produced higher quality breads in overall evaluation than 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 that had been 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 strong flour) and 2 parts by weight of salt were placed in a mixer bowl, and 180 parts by weight of warm water that had been heated to 98°C was gradually added while kneading. The mixture was kneaded until homogenous to prepare the Yudane dough. (3) Comparative Example 9 50 parts by weight of wheat flour (commercially available imported wheat flour), grain flour (45 parts by weight of commercially available potato starch, 5 parts by weight of commercially available warabimochi flour), and 80 parts by weight of water were mixed and kneaded, and then heated in a 50°C water bath for 30 minutes to prepare a uniform yudane dough.

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

[0072] (Low temperature storage conditions) The Yudane dough of Test Example 9 and Comparative Example 9 was aged 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 was aged by cold thawing and storing in a 5°C refrigerator for 24 hours before use.

[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 grain flour in the Yudane dough was 30 parts by weight of the total amount of grain flour used to make the bread dough.

[0074] (Main mixing conditions) All the raw materials listed 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 power consumption peak slightly passed, 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 roll bread. Floor time: 30℃, 20 minutes Dividing and rolling: Divide the dough into 40g portions 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 performed in the same manner as in Example 1, except that the dough state 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, in which the "Final / Peak value" is within the range of 0.9 to 1.5, showed better dough condition during bread making than Comparative Examples 8 and 9, which are outside that range, and also showed very good sweetness, chewiness, and melt-in-the-mouth quality 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, a high-quality loaf of bread was obtained as an 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 Tangdane 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 followed.

[0082] (Low temperature storage conditions) The Yudane dough of Test Example 10 and Comparative Example 10 was aged 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 was aged by cold thawing and storing in a 5°C refrigerator for 24 hours before use.

[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 grain flour in the Yudane dough was 10 parts by weight of the total grain flour used to make the bread dough.

[0084] (Main mixing conditions) All the raw materials listed 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 power consumption peak slightly passed, 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 roll bread. Floor time: 30℃, 20 minutes Dividing and rolling: Divide the dough into 40g portions 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 performed in the same manner as in Example 1, except that the dough state 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 has 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 are outside that range, and also showed very good sweetness, chewiness, and melt-in-the-mouth quality 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, a high-quality loaf of bread was obtained as an overall evaluation.

[0088] [Table 5]

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

[0090] According to the method for producing breads of the present invention, the final viscosity / peak viscosity value of the slurry derived from the Yudane dough measured by the Rapid Visco Analyzer is within a predetermined range, and therefore 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 stably and efficiently produced. In addition, 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 bread is finally completed, and whether the quality of the breads after baking (final completed breads) is high or not. Therefore, the present invention can stably provide bread dough with good bread making properties and high-quality breads in the Yudane 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 by adding water to a portion of the yangdane dough to form a suspension using a rapid viscoanalyzer; (c) preparing bread dough using the yadowan dough; Including, The value of the final viscosity / the peak viscosity is adjusted to 0.9 to 1.

5. A method for producing bread, comprising the steps of:

2. In the step (a), the temperature of the yuzu paste 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 by adding water to a portion of the yangdane dough to form a suspension using a rapid viscoanalyzer; (c) determining that the bread-making properties are good and that the quality of the baked bread is high when the value of the final viscosity / the peak viscosity is 0.9 to 1.5; The present invention relates to a method for predicting bread-making properties and the quality of bread products, the method comprising the steps of:

4. A method for using a bread-making yangdane dough for making bread, comprising the steps of: When the final viscosity and peak viscosity of the slurry obtained by adding water to a part of the bread making dough to form a suspension are measured using a Rapid Visco Analyzer, the value of the final viscosity / peak viscosity is 0.9 to 1.

5. A method comprising:

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