Bread dough manufacturing method, bread manufacturing method, polishing agent, texture improving agent, bread dough, and bread

Abstract

To provide a technique capable of producing bread with moist texture and with luster in an inner phase, even in a large sized bread line for mass production, without causing stickiness of a dough.SOLUTION: There is provided a production method of a bread dough including: a step for mixing a dough for which, out of a required period of a mixing step, 50% or longer period has passed, and at least a part of a composition including grain flour. When a hydration ratio with respect to the grain flour in the dough is 1, a hydration ratio with respect to the grain flour in the composition is 2.5-20.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing bread dough, a method for producing breads, a polishing agent for imparting polish to the inner phase of breads, a texture modifier for improving the texture of breads, bread dough, and breads. [Background technology]

[0002] In recent years, the trend towards authentic bagged bread sold at convenience stores and supermarkets has spread, and consumer demands for quality are increasing day by day. Among these, lean breads (breads for meals that contain relatively little secondary ingredients such as sugar and eggs) such as French bread, soft French bread, and focaccia are categories in which demand is growing, but there are issues such as a large difference in quality in appearance and texture compared to artisanal bread, and the rapid deterioration of the texture.

[0003] In recent years, a bread-making method known as "bassinage" (adding water, water pouring, two-stage water addition) has become popular among artisans. For French bread and other breads, this method involves adding about 10-30% of the planned amount of water at the end of the mixing stage. The advantages of this method include the ability to control the elasticity of the dough, the ability to adjust the dough temperature, the ability to make a thin and crispy crust, improved yield, and improved gloss and moistness of the inner layer.

[0004] However, the "basinage method" is a technique performed by artisans who are accustomed to handling bread dough, and has issues such as the dough being sticky and difficult to handle, making it difficult to mass-produce on an industrial scale.

[0005] On the other hand, in industrial bread-making technology, for example, Patent Document 1 discloses a technology in which 100 parts by mass of gelatinized grain flour is mixed with 200 to 500 parts by mass of water to prepare a paste-like dough, and on the other hand, ingredients including non-gelatinized grain flour are kneaded with water to prepare a dough, and then this dough is mixed with the paste-like dough to obtain a bread dough, thereby easily and efficiently producing bread that has a chewy and moist texture and in which deterioration of the texture over time is suppressed.

[0006] Furthermore, Patent Document 2 discloses a technology in which, by adding significantly more water to the Yudane than in known methods, and then adding the Yudane in portions and kneading, it is possible to produce a high-hydration dough with an increased total amount of water without compromising dough workability, thereby achieving the maximum combination of the advantages of the Yudane method and the high-hydration method, resulting in a dough that is exceptionally chewy and moist, soft and melts easily in the mouth, and is also easy to handle.

[0007] Furthermore, Patent Document 3 discloses a technology for simply and efficiently improving flavor, improving the texture of the crumb and crust, inhibiting aging, inhibiting sagging and caving, and maintaining and increasing bread volume by producing breads using a production method that includes a step of mixing and dispersing pregelatinized corn starch and / or pregelatinized tapioca starch, partially pregelatinized wheat flour and / or partially pregelatinized starch, and ungelatinized starch and / or wheat flour in 1 to 2.5 times the amount of water, and then adding and kneading the mixture with wheat flour and other bread-making ingredients. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2017-112989 A [Patent Document 2] JP 2017-163929 A [Patent Document 3] JP 2015-70807 A Summary of the Invention [Problem to be solved by the invention]

[0009] As mentioned above, the "bassinage method" makes it possible to produce bread with a glossy interior and a moist texture. However, the "bassinage method" is a technique performed by artisans who are accustomed to handling bread dough, and has issues such as the dough being sticky and difficult to handle, making it difficult to mass-produce on an industrial scale.

[0010] Therefore, the main objective of this technology is to provide a technology that can produce bread with a glossy inner phase and a moist texture without having to worry about stickiness of the dough, even on a large-scale mass-production bread line. [Means for solving the problem]

[0011] The inventors of the present application have conducted extensive research into technology for producing bread with a glossy inner phase and a moist texture, like bread obtained by the "bassinage method." As a result, by devising a composition added in place of added water and a mixing procedure, they have succeeded in improving the glossy inner phase and moist texture of the finished bread while suppressing the stickiness of the dough, and have thus completed the present technology.

[0012] That is, the present technology provides a method for producing bread dough, the method including a step of mixing dough after 50% or more of the time required for the mixing step has elapsed with at least a portion of a composition containing grain flour, The present invention provides a method for producing bread dough, wherein the hydration rate of the composition relative to the cereal flour is 2.5 to 20 when the hydration rate of the dough relative to the cereal flour is taken as 1. In the method for producing bread dough according to the present technology, the amount of cereal flour contained in the composition can be 2 to 21 parts per 100 parts of cereal flour contained in the dough. In the bread dough manufacturing method according to the present technology, at least a portion of the composition can be used as a tang. In the method for producing bread dough according to the present technology, the composition can contain 50% by mass or more of wheat flour in 100% by mass of grain flour. In the bread dough producing method according to the present technology, the composition may be in a paste form. In this case, the viscosity of the composition can be 1000 mPa·s or more at 20°C±3°C.

[0013] Next, the present technology provides a method for producing bread, including a step of producing bread dough using the bread dough producing method according to the present technology.

[0014] The present technology further includes flour, A polishing agent for making the inner phase of bread shine by mixing with dough after 50% or more of the time required for the mixing process has elapsed, A polishing agent in which the hydration rate of the flour in the dough is 2.5 to 20 when the hydration rate of the flour in the dough is 1; Contains cereal flour, A texture improver for improving the texture of bread by mixing with dough after 50% or more of the time required for the mixing step has elapsed, The present invention provides a texture improver, wherein the hydration rate of the texture improver relative to the grain flour is 2.5 to 20 when the hydration rate of the texture improver relative to the grain flour in the dough is taken as 1.

[0015] The present technology additionally provides bread dough using the polishing agent or texture improving agent according to the present technology, as well as breads using the bread dough. Effect of the Invention

[0016] According to the present technology, bread with a glossy inner layer and a moist texture can be produced without having to worry about the stickiness of the dough, even on a large-scale mass-production bread production line. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] A preferred embodiment for carrying out the present invention will be described below. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention is not to be interpreted narrowly by this embodiment.

[0018] <How to make bread dough> The method for producing bread dough according to the present technology includes a step of mixing dough for which 50% or more of the time required for the mixing step has elapsed with at least a portion of a composition containing flour, and is characterized in that when the hydration ratio of the dough to the flour is set to 1, the hydration ratio of the composition to the flour is 2.5 to 20.

[0019] When the hydration rate of the cereal flour in the dough is taken as 1, the hydration rate of the cereal flour in the composition is taken as 2.5 or more, thereby improving the gloss of the inner phase of the finished bread and providing a moist texture. Furthermore, when the hydration rate of the cereal flour in the dough is taken as 1, the hydration rate of the cereal flour in the composition is taken as 20 or less, thereby preventing the dough from becoming sticky, thereby enabling production on a large-scale mass-production bread making line.

[0020] Furthermore, if the composition is completely mixed into the dough before 50% of the time required for the mixing step has elapsed, as shown in the examples described below, the dough and the composition will become completely integrated, making it impossible to obtain bread with a glossy inner phase and a moist texture. However, by mixing the dough and the composition after 50% or more of the time required for the mixing step has elapsed, the glossy inner phase and moist texture of the finished bread can be improved.

[0021] In the present technology, the effect of the present technology can be achieved by mixing at least a part of the composition with the dough after 50% or more of the time required for the mixing process has elapsed. For example, a method of mixing the dough and the composition in its entirety after 50% or more of the time required for the mixing process has elapsed, a method of mixing the dough and the composition in multiple batches over time after 50% or more of the time required for the mixing process has elapsed, a method of mixing the dough and a part of the composition before 50% of the time required for the mixing process has elapsed, and a method of mixing the dough and the remainder of the composition after 50% or more of the time required for the mixing process has elapsed, etc. can be freely adopted. Among these, the method of mixing the dough and the composition in multiple batches over time after 50% or more of the time required for the mixing process has elapsed is preferred, and the method of mixing the dough and the composition in its entirety after 50% or more of the time required for the mixing process has elapsed is more preferred.

[0022] The amount of grain flour contained in the composition relative to 100 of the amount of grain flour contained in the dough can be freely set as long as it does not impair the effects of the present technology, but is preferably 2 to 21, and more preferably 4 to 15. By setting the amount of grain flour contained in the composition to 2 to 21 relative to 100 of the amount of grain flour contained in the dough, the effects of the present technology can be reliably exerted, and by setting it to 4 to 15, stickiness of the dough can be more reliably suppressed, and bread with a glossy inner phase and a moist texture can be obtained.

[0023] The composition can use a tangdong, fermented fermented food, or liquid food as at least a part thereof. For example, a tangdong or liquid food diluted with water, oil, or the like can be used as the composition.

[0024] The tangdong can be prepared using a general method, and can be freely selected from a method of mixing flour and, if necessary, other ingredients with hot water to gelatinize the starch in the flour, a method of mixing flour and, if necessary, other ingredients with hot water to gelatinize the starch in the flour and further heating the mixture to promote gelatinization, a method of mixing flour and, if necessary, other ingredients with water and then heating to gelatinize the starch in the flour, etc. The tangdong can be used as is after preparation, or can be used after undergoing a refrigeration or freezing process.

[0025] The liquid can also be prepared using a common method, for example, by mixing flour, yeast, and other ingredients (if necessary) with water, and then fermenting at about 20°C for about 12 hours.

[0026] The composition is not limited to a mixture of flour, water, and other ingredients such as soup stock or liquid if necessary, and the ingredients constituting the composition may be added separately to the dough and mixed in. It is also possible to mix a portion of the composition and add the remaining ingredients separately to the dough.

[0027] When the composition is a mixture of flour, water, and other materials as necessary, in part or in whole, the form of the composition is not particularly limited. For example, liquid, dough, paste, semi-solid, solid (powder, etc.), etc. can be freely adopted depending on the type and amount of materials used in the mixture.

[0028] When a paste-like mixture is used as part or all of the composition, its viscosity is not particularly limited and can be freely set according to the purpose, but in the present technology, the viscosity of the paste-like mixture at 20° C.±3° C. is preferably 1000 mPa·s or more, more preferably 20000 mPa·s or more, and even more preferably 35000 mPa·s or more. By setting the viscosity of the paste-like mixture at 20° C.±3° C. to 1000 mPa·s or more, it is possible to prevent the dough from slipping in the mixer and the mixing efficiency from decreasing, and to make it easier to knead the mixture into the dough.

[0029] As the cereal flour that can be used in the method for producing bread dough according to the present technology, any cereal flour that can be used in general bread-making techniques can be freely selected and used. For example, cereal flours such as wheat flour, rye flour, barley flour, rice flour, soy flour, oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, corn flour, etc.; starches (including modified starches), etc. can be mentioned.

[0030] In the present technology, wheat flour is preferred as the flour used in the composition. When wheat flour is used, it is preferred that the wheat flour is contained in an amount of 50% by mass or more in the 100% by mass of the flour of the composition. By containing 50% by mass or more of wheat flour in the 100% by mass of the flour of the composition, it is possible to adequately retain moisture and improve the gloss of the inner layer of the finished bread.

[0031] Materials other than grain flour that can be used in the method for producing bread dough according to the present technology can be freely selected from materials that can be used in general bread-making techniques. For example, protein materials such as soy protein, wheat gluten, egg powder, and skim milk powder; fats and oils such as vegetable fats and oils, animal fats and oils, processed fats and oils, and powdered fats and oils; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, and maltose; inorganic salts such as salt and calcium carbonate; leavening agents, thickeners other than the above-mentioned thickeners, emulsifiers, enzyme preparations, pH adjusters, vitamins, yeast, yeast food, leavening agents, sweeteners, spices, seasonings, minerals, colorants, flavorings, etc. can be mentioned.

[0032] In the present technology, when sugars are used in the dough, the sugar content in 100% by mass of the flour in the dough is preferably 0 to 15% by mass, more preferably 0 to 10% by mass, and even more preferably 0 to 7% by mass or less. By setting the upper limit of the sugar content to 15% by mass or less, the gloss of the inner layer of the finished bread can be improved.

[0033] In the present technology, when yeast is used in the dough, it is possible to either mix the dough with the composition in a fermented state, or to mix the dough with the composition without fermenting it, and this can be adopted depending on the purpose.

[0034] In addition, in the present technology, when yeast is used in the composition, it is possible to mix the composition in a fermented state with the dough, or to mix the composition with the dough without fermenting it, and either method can be adopted depending on the purpose.

[0035] In the present technology, when fats and oils are used in the composition, the content is not particularly limited and can be freely set. In the present technology, the fats and oils are preferably contained in an amount of 350% by mass or less, more preferably in the range of 50 to 100 parts by mass, per 100 parts by mass of the flour in the composition. By containing 350% by mass or less of fats and oils per 100 parts by mass of the flour in the composition, bread making properties (workability) and the moist texture of the finished bread can be improved.

[0036] The method for producing bread dough according to the present technology is not particularly limited as long as it includes at least the step of mixing the dough and the composition at the above-mentioned timing, and other steps can be freely selected and used in a general method for producing bread dough. For example, after the mixing, other ingredients can be further mixed as necessary, and primary fermentation, division, shaping, secondary fermentation, etc. can be appropriately selected and used as necessary. In addition, general methods for producing bread dough, such as a refrigerated fermentation method, a straight method, and a no-time method, can also be appropriately selected and used.

[0037] The bread dough according to the present technology is less sticky than conventional bread doughs that contain a large amount of water, has high mechanical resistance, and is suitable for mass production using large bread production lines. Therefore, the method for producing bread dough according to the present technology can include steps of mixing, kneading, dividing, rolling, shaping, etc. using a bread production machine.

[0038] <How to make bread> The bread manufacturing method according to the present technology includes a step of manufacturing bread dough using the above-mentioned method for manufacturing bread dough. The method for manufacturing bread dough is as described above, and therefore the description thereof will be omitted here.

[0039] In the bread manufacturing method according to the present technology, bread dough is manufactured using the above-mentioned bread dough manufacturing method, and then, as necessary, primary fermentation, division, shaping, secondary fermentation, etc. are performed, and bread is manufactured by heating. The heating method is not particularly limited, and one or more heating methods such as baking, steaming, deep-frying, microwave heating, etc. can be freely selected and used as long as they do not impair the effects of the present technology.

[0040] <Glossing agents, texture improvers> The composition used in the above-mentioned method for producing bread dough can be used as a glossing agent for making the inner phase of bread glossy, or as a texture improving agent for improving the moist texture of bread. The details are the same as those of the composition used in the above-mentioned method for producing bread dough, so a detailed explanation is omitted here.

[0041] <Bread dough> The bread dough according to the present technology is characterized by using the polishing agent and / or the texture improving agent. Also, the bread dough according to the present technology is a dough produced by the above-mentioned method for producing bread dough.

[0042] The bread dough according to the present technology is less sticky than the dough made by the bassinage method, has high mechanical resistance, and is suitable for mass production using a large bread making line. Therefore, the bread dough according to the present technology can be mixed, kneaded, divided, rounded, shaped, etc., using a bread making machine.

[0043] The bread dough according to the present technology can be distributed in the form of dough, for example, in a chilled, frozen, or refrigerated state.

[0044] <Bread> The bread according to the present technology is characterized by using the bread dough. Also, the bread according to the present technology is bread produced using the bread production method.

[0045] The bread according to the present technology has a glossy inner phase and a good moist texture. The type of bread according to the present technology is not particularly limited, and can be applied to all kinds of bread. For example, the present technology can be applied to various types of bread, including hard breads such as French bread; meal breads such as mountain-shaped bread, square bread, pizza, and focaccia; breads with lean compositions such as soft French bread, as well as breads formed into special shapes such as butter rolls and cornets; breads formed into a layer structure with fats and oils such as margarine and fillings such as croissants and Danish; side dish bread; yeast donuts; breads containing fillings such as jam bread, cream bread, and bean paste bread; breads with a surface covered with another dough such as melon bread; breads kneaded with chocolate chips, raisins, nuts, etc.; breads coated with chocolate, etc. EXAMPLES

[0046] The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention, and the scope of the present invention should not be construed as being narrowed by these examples.

[0047] <Experimental Example 1> In Experimental Example 1, it was verified whether differences in the timing of adding the composition in the mixing step and the water content of the dough and the composition would affect the stickiness of the dough and the quality of the finished bread.

[0048] (1) Making bread dough [Example 1] (a) Preparation of the composition Water heated to 90°C was added to the amount of wheat flour shown in the "Yudan" column of the "Composition" column in Table 1 below, and kneaded at a kneading temperature of about 60°C to obtain a yudan. (This may be cooled and used as is, or it may be refrigerated, frozen and thawed before use, but in this example it was cooled and used as is.) In addition, the materials shown in the "liquid type" column of the "composition" column in Table 1 below were mixed and fermented at 20°C for 12 hours to obtain a liquid type. Furthermore, the obtained hot water and liquid were added to a vertical mixer along with the materials shown in the "Other materials" column of the "Composition" column in Table 1 below, and mixed using a beater to prepare a composition.

[0049] (b) Dough preparation The materials shown in the "Dough" column in Table 1 below were put into a horizontal mixer, and mixed at low speed for 5 minutes and medium speed for 6 minutes (58% of the time required for the mixing process had elapsed). Next, the composition prepared above was put in the amount shown in the "Amount of composition added" column in Table 1 below, and mixed at low speed for 3 minutes and medium speed for 5 minutes (kneading temperature 26°C). Next, the primary fermentation was carried out for 180 minutes under conditions of 28°C and 75% humidity, and then the mixture was divided into 80g pieces and rolled into balls, and after a further 20 minutes of bench time, the mixture was rolled again and subjected to final fermentation for 60 minutes under conditions of 28°C and 75% humidity to produce bread dough.

[0050] [Examples 2 to 4, 6 to 9] (a) Preparation of the composition A method similar to that of Example 1 was used to obtain Tangzhong. Next, the obtained Tangzhong and the materials shown in the "Other Materials" column of the "Composition" column in Table 1 below were placed in a vertical mixer and mixed using a beater to prepare a composition.

[0051] (b) Dough preparation Bread dough was prepared using the same method as in Example 1 above.

[0052] [Example 5] (a) Preparation of the composition A tangzhong was obtained using the same method as in Example 1. This tangzhong, water, and salad oil in the amounts shown in the "Other materials" column of the "Composition" column in Table 1 below were prepared.

[0053] (b) Dough preparation The ingredients shown in the "Dough" column in Table 1 below were put into a horizontal mixer, and mixed at low speed for 5 minutes and medium speed for 6 minutes (58% of the time required for the mixing process had elapsed). Next, the composition (yudan, water, salad oil) prepared above in the amount shown in the "Amount of composition added" column in Table 1 below was put in, and mixed at low speed for 3 minutes and medium speed for 5 minutes (kneading temperature 26°C). Next, the primary fermentation was carried out for 180 minutes under conditions of 28°C and 75% humidity, and then the mixture was divided into 80g portions and rolled into balls. After a further 20 minutes of bench time, the mixture was rolled again, and final fermentation was carried out for 60 minutes under conditions of 28°C and 75% humidity to produce bread dough.

[0054] [Example 10, Comparative Examples 1 and 2] (a) Preparation of the composition Using the materials shown in the "Composition" columns of Tables 1 and 2 below, a tang was obtained in the same manner as in Example 1, and this was used as a composition.

[0055] (b) Dough preparation Bread dough was prepared using the same method as in Example 1 above.

[0056] [Example 11] (a) Preparation of the composition Compositions were prepared in the same manner as in Examples 2-4 and 6-9.

[0057] (b) Dough preparation On the other hand, the materials shown in the "Dough" column in Tables 1 and 2 below were put into a mixer, and mixing was performed at low speed for 5 minutes and medium speed for 9 minutes (74% of the time required for the mixing process had elapsed). Next, the composition prepared above was put into the amount shown in the "Amount of composition added" column in Table 1 below, and mixing was performed at low speed for 1 minute and medium speed for 4 minutes (kneading temperature 26°C). Next, primary fermentation was performed for 180 minutes under conditions of 28°C and 75% humidity, and then the mixture was divided into 80g pieces and rolled into balls, and after a further 20 minutes of bench time, the mixture was rolled again and final fermentation was performed for 60 minutes under conditions of 28°C and 75% humidity to produce bread dough.

[0058] [Example 12] (a) Preparation of the composition Compositions were prepared in the same manner as in Examples 2-4 and 6-9.

[0059] (b) Dough preparation On the other hand, the material shown in the "Dough" column in Table 1 below and 20% of the composition prepared above in the amount shown in the "Amount of composition added" column in Table 1 below were put into a horizontal mixer (0% of the time required for the mixing process), and mixing was performed at low speed for 6 minutes and medium speed for 7 minutes (68% of the time required for the mixing process). Next, 80% of the composition prepared above in the amount shown in the "Amount of composition added" column in Table 1 below was put in, and mixing was performed at low speed for 1 minute and medium speed for 5 minutes (kneading temperature 26 ° C.). Next, the primary fermentation was performed for 180 minutes under conditions of 28 ° C. and 75% humidity, and then the mixture was divided into 80 g and rolled, and after a bench time of 20 minutes, the mixture was rolled again, and final fermentation was performed for 60 minutes under conditions of 28 ° C. and 75% humidity to produce bread dough.

[0060] [Example 13] (a) Preparation of the composition Compositions were prepared in the same manner as in Examples 2-4 and 6-9.

[0061] (b) Dough preparation On the other hand, the materials shown in the "dough" column in Table 1 below were put into a horizontal mixer and mixed at low speed for 4 minutes (21% of the time required for the mixing process had elapsed). Next, 40% of the composition prepared above, in the amount shown in the "composition added amount" column in Table 1 below, was put in and mixed at low speed for 3 minutes and medium speed for 8 minutes (79% of the time required for the mixing process had elapsed). Furthermore, 60% of the composition prepared above, in the amount shown in the "composition added amount" column in Table 1 below, was put in and mixed at low speed for 1 minute and medium speed for 3 minutes (kneading temperature 26°C). Next, the primary fermentation was carried out for 180 minutes under conditions of 28°C and 75% humidity, and then the mixture was divided into 80g pieces and rolled into balls, and after a further 20 minutes of bench time, the mixture was rolled again and final fermentation was carried out for 60 minutes under conditions of 28°C and 75% humidity to produce bread dough.

[0062] [Example 14, Comparative Example 4] (a) Preparation of the composition Compositions were prepared by mixing wheat flour and water in the amounts shown in the "Composition" column of Tables 1 and 2 below.

[0063] (b) Dough preparation Bread dough was prepared using the same method as in Example 1 above.

[0064] [Example 15] (a) Preparation of the composition Water heated to 90° C. was added to wheat flour in an amount shown in the “Composition” column in Table 1 below to gelatinize part of the starch in the wheat flour, and this was used as a composition.

[0065] (b) Dough preparation Bread dough was prepared using the same method as in Example 1 above.

[0066] [Comparative Example 3] (a) Preparation of the composition Compositions were prepared using the materials shown in the "Composition" column in Table 2 below, in the same manner as in Examples 2 to 4 and 6 to 9 above.

[0067] (b) Dough preparation The materials shown in the "Dough" column in Table 2 below were put into a horizontal mixer and mixed at low speed for 2 minutes (13% of the time required for the mixing process had elapsed). Next, the composition prepared above was put into the amount shown in the "Amount of composition added" column in Table 2 below, and mixed at low speed for 3 minutes and medium speed for 10 minutes (kneading temperature 26°C). Next, the primary fermentation was carried out for 180 minutes under conditions of 28°C and 75% humidity, and then the mixture was divided into 80g portions and rolled into balls. After a further 20 minutes of bench time, the mixture was rolled again and final fermentation was carried out for 60 minutes under conditions of 28°C and 75% humidity to produce bread dough.

[0068] [Reference Example 1: Bread made using conventional bread-making methods] The ingredients shown in the "Dough" column in Table 2 below were put into a mixer and mixed at low speed for 7 minutes and medium speed for 8 minutes (kneading temperature 26°C). Next, the first fermentation was carried out for 180 minutes under conditions of 28°C and 75% humidity, after which the dough was divided into 80g portions and rolled into balls. After a further 20 minutes of bench time, the dough was re-rolled and subjected to final fermentation for 60 minutes under conditions of 28°C and 75% humidity to produce bread dough.

[0069] [Reference Example 2: Bread made using the bassinage method] The ingredients shown in the "Dough" column in Table 2 below were placed in the bowl of a vertical mixer (30 coats), and mixed at low speed for 4 minutes and at medium speed for 5 minutes (50% of the time required for the mixing process). Next, 40% of the amount of water shown in the "Amount of composition added" column in Table 1 below was added, and mixed at medium speed for 3 minutes (67% of the time required for the mixing process). Furthermore, 30% of the amount of water shown in the "Amount of composition added" column in Table 1 below was added, and mixed at medium speed for 3 minutes (83% of the time required for the mixing process). In addition, 30% of the amount of water shown in the "Amount of composition added" column in Table 1 below was added, and mixed at medium speed for 3 minutes (kneading temperature 26°C). Next, the dough was allowed to undergo primary fermentation for 180 minutes at 28°C and 75% humidity, then divided into 80g portions and rolled into balls. After a secondary fermentation for a further 20 minutes, the dough was rolled again and allowed to undergo final fermentation for 60 minutes at 28°C and 75% humidity to produce bread dough.

[0070] (2) Bread production The dough thus prepared was baked at 220° C. for 9 minutes to obtain bread.

[0071] (3) Evaluation [Fabric condition] In the above (c), the state of the dough 4 minutes after the composition was added was evaluated by a panel of 10 experts based on the following criteria, and the average score was used as the evaluation score. 5. Evenly mixed, no unevenness in the dough 4. The mixture is almost uniform, with almost no unevenness in the dough. 3 There is a slight unevenness in the dough, but it does not affect the quality of the bread. 2. Slightly uneven, with unevenness in the fabric 1. It is inhomogeneous and the dough and paste composition are not mixed.

[0072] [Stickiness of dough] The bread dough produced above was evaluated by a panel of 10 experts based on the following criteria, and the average score was used as the evaluation score. 5. Non-sticky, can be molded on large lines 4. Virtually non-sticky, can be molded on large lines 3 Slightly sticky, but can be molded on large lines 2 A little sticky, can be molded by hand but not on a large line 1 Very sticky, cannot be shaped even by hand

[0073] [The Gloss of the Interior Minister] The bread thus produced was cut, and the gloss of the inner part of the bread was evaluated by a panel of 10 experts based on the following criteria, and the average score was used as the evaluation score. 5. The cross section of the product has a wet gloss. 4. The cross section of the product has a moist gloss. 3. The cross section of the product has a slight sheen. 2. The cross section of the product is dull and somewhat dull. 1. The cross section of the product is dull and lacks luster.

[0074] [Moist texture] The moist texture of the bread produced above was evaluated by a panel of 10 experts based on the following criteria, and the average score was used as the evaluation score. 5. Very moist 4. Moisturizing 3. Slightly moist 2. Less moisturizing 1. Not moisturizing and dry

[0075] (4) Results The results are shown in Tables 1 and 2 below.

[0076] [Table 1]

[0077] [Table 2]

[0078] (5) Discussion As shown in Table 1, Examples 1 to 15, in which a process is carried out in which at least a portion of a composition containing flour, the hydration ratio of which is 2.5 to 20, where the hydration ratio of the flour in the dough is taken as 1, is mixed into dough that has been through more than 50% of the time required for the mixing process, showed good results in all evaluations of dough state, stickiness of the dough, gloss of the inner phase, and moist texture.

[0079] On the other hand, as shown in Table 2, Reference Example 1, which was produced using a conventional bread-making method, was rated as good in terms of dough condition, but was rated as poor in terms of dough stickiness, gloss of the inner phase, and moist texture. In addition, Reference Example 2, which was produced using the bassinage method, was evaluated as having good gloss and moist texture, but was evaluated as having poor dough condition and stickiness. In Reference Example 1, mixing was performed using a 30-coat vertical mixer, but the evaluation of the dough condition and stickiness suggests that mixing using a large-scale horizontal mixer is not possible.

[0080] As shown in Table 2, when the hydration rate of the flour in the dough is taken as 1, comparison example 1, in which the hydration rate of the flour in the composition was less than 2.5, was rated as good in terms of dough condition and stickiness, but was rated as poor in terms of inner gloss and moist texture. In addition, in Comparative Example 2, in which the hydration rate of the flour in the composition exceeded 20 when the hydration rate of the flour in the dough was taken as 1, the gloss of the inner phase and the moist texture were evaluated as being within the acceptable range, but the dough condition and stickiness were evaluated as being poor. Furthermore, in Comparative Example 3, in which the composition was mixed only before 50% of the time required for the mixing process had elapsed, the dough condition and stickiness were rated as good, but the gloss of the inner phase and the moist texture were rated as poor.

[0081] Among the examples, both have the same composition, but when comparing Example 4, in which Tangzhong diluted with water was added as the composition, and Example 5, in which Tangzhong, water, and salad oil were added as the composition without first forming a dough, Example 5 was evaluated as being slightly inferior to Example 4 in terms of dough condition and stickiness, but was evaluated as being as good as Example 4 in terms of the gloss of the inner phase and the moist texture.

[0082] Although both compositions had the same composition, a comparison was made between Example 4, in which the composition was added when 58% of the mixing time had elapsed, and Example 11, in which the composition was added when 74% of the mixing time had elapsed. In Example 11, the dough condition and stickiness were evaluated to be slightly inferior to Example 4, but the gloss of the inner phase and the moist texture were evaluated to be as good as Example 4.

[0083] Although the compositions are all the same, Example 3, in which the composition was added when 58% of the required mixing time had elapsed, Example 12, in which the composition was added at the start of mixing (when 0% had elapsed) and when 68% of the required mixing time had elapsed, and Example 13, in which the composition was added when 21% and 79% of the required mixing time had elapsed, were compared. In Examples 12 and 13, the evaluations of the dough condition and stickiness of the dough were slightly inferior to Example 3, but the evaluations of the gloss of the inner phase and the moist texture were as good as Example 3.

[0084] Focusing on the amount of grain flour contained in the dough and the amount of grain flour contained in the composition, Example 9, in which the amount of grain flour contained in the composition exceeds 15 relative to 100 of the amount of grain flour contained in the dough, and Example 10, in which the amount of grain flour contained in the composition is less than 4, were evaluated as being equivalent in terms of gloss of the inner phase and moist texture, but were slightly inferior in terms of evaluation of the dough condition and stickiness, compared to Examples 1 to 8, in which the amount of grain flour contained in the composition is in the range of 4 to 15. From these results, it was found that the effect of the present technology can be exhibited even if the amount of grain flour contained in the composition is 2 to 21 relative to 100 of the amount of grain flour contained in the dough, but that it is preferable to use an amount of 4 to 15.

Claims

1. A method for producing bread dough, comprising: mixing at least a portion of a pre-prepared composition containing cereal flour at a time point that is 50% or more and less than 74% of the time required for a mixing step of mixing dough ingredients, When the hydration rate of the dough material relative to the cereal flour is taken as 1, the hydration rate of the composition relative to the cereal flour is 2.5 to 20; The amount of grain flour contained in the composition is 2 to 21 with respect to the amount of grain flour contained in the dough material (100); The composition is at least partially a tangzhong, and A method for producing bread dough, wherein the moisture content of the dough material is 55% or more.

2. The method according to claim 1 , wherein the composition contains 50% by mass or more of wheat flour in 100% by mass of cereal flour.

3. The method according to claim 1 or 2, wherein the composition is in a paste form.

4. The method according to claim 3, wherein the viscosity of the composition is 1000 mPa·s or more at 20°C±3°C.

5. A method for producing bread, comprising a step of producing bread dough using the method according to any one of claims 1 to 4.

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