Composition for Dutch toppings, and method for making Dutch bread using the same.

Abstract

To provide a Dutch topping composition capable of easily and stably producing Dutch bread with good cracks on a surface part and Dutch topping, and a method of producing Dutch bread dough, Dutch bread frozen dough, and Dutch bread.SOLUTION: There are provided a Dutch topping composition for preparing Dutch topping used in the production of Dutch bread, the Dutch topping composition containing grain flour and baking powder, batter Dutch topping comprising the Dutch topping composition of the present invention, a method of producing Dutch bread dough comprising a step of adhering the Dutch topping of the present invention to bread dough, a method of producing Dutch bread frozen dough comprising a step of freezing the Dutch bread dough, and a method of producing Dutch bread comprising a step of firing the Dutch bread dough and the Dutch bread frozen dough.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a composition for Dutch topping for producing Dutch bread and a method for producing Dutch bread using the same.

Background Art

[0002] Dutch bread, also called tiger bread, is a bread having a unique tiger-patterned appearance and a crispy texture on the surface. Usually, Dutch bread is produced by fermenting and applying a batter-like dough (generally containing rice flour, wheat flour, sugar, yeast, salt, fats and oils, etc.), known as Dutch topping, to the bread dough after the final fermentation step (also called proofing), and then baking it to cause a net-like crack on the surface (see Non-Patent Document 1). However, depending on the yeast fermentation condition of the Dutch topping, the crack state of the surface layer after baking may deteriorate, or when applying the Dutch topping to the bread dough after the final fermentation step, the bread dough is easily damaged, and the quality may deteriorate due to the occurrence of bread puffing (large bubbles partially generated) or volume reduction during baking. Therefore, skilled techniques are required, and there is a problem that it is difficult to stably produce products.

[0003] In Patent Document 1, for the purpose of providing a topping material for Dutch bread that can improve productivity and has excellent appearance and texture similar to those obtained when using a conventional batter-like Dutch topping, a topping material for Dutch bread containing flour and / or starch, fluid shortening, a gelling agent, a thickening agent, and yeast is disclosed, wherein the topping material contains 1 to 10 parts by mass of the gelling agent and 0.2 to 1 part by mass of the thickening agent with respect to 100 parts by mass of the flour and / or starch. Further, since the topping material of Patent Document 1 is a dough-like dough, it can be shaped, covered on the bread dough like the biscuit dough which is the outer skin of melon bread, and can be mass-produced with existing equipment such as a melon bread production line, and the productivity is described as being significantly improved.

Prior Art Documents

Patent Document

[0004]

Patent Document 1

Non-Patent Document

[0005]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, Patent Document 1 is significantly different from the conventional method for manufacturing Dutch bread and requires a process of forming the topping material into a sheet shape. Therefore, it is a technology that is difficult to adopt for bread manufacturers such as retail bakeries that use the conventional manufacturing method. <O000036>

[0007]

Means for Solving the Problems

[0008] The inventors of the present invention have variously studied a method for stably causing good cracking in the surface layer of Dutch bread and have found that the above problems can be solved by blending baking powder.

[0009] The aforementioned Dutch topping is in the form of a batter, That is, the above object is a composition for Dutch topping for preparing Dutch topping used in the manufacture of Dutch bread,The aforementioned Dutch topping is in the form of a batter, Contains cereal flours and baking powder. Furthermore, the baking powder is a fast-acting baking powder that contains, as an acidifying agent, fumaric acid, monosodium fumarate, tartaric acid, potassium bitartrate, monocalcium phosphate, or a mixture of two or more thereof, in an amount of 11% by mass or more based on the total mass of the baking powder, and the content of the baking powder is 0.1 to 12 parts by mass per 100 parts by mass of the cereal flours. This is achieved by a Dutch topping composition characterized by the above. In this invention, "Dutch topping" refers to a batter-like dough applied to bread dough during the production of Dutch bread, and which contains 20% by mass or more of rice flour based on the total mass of the cereal flours contained. [Effects of the Invention]

[0010] This invention makes it possible to easily prepare Dutch toppings and to easily and stably produce Dutch bread with good cracking on the surface. [Modes for carrying out the invention]

[0011] [Composition for Dutch toppings] The Dutch topping composition of the present invention is a Dutch topping composition for preparing a Dutch topping used in the manufacture of Dutch bread, and is characterized by containing cereal flours and baking powder. In the prior art, the Dutch topping applied to the surface of the bread dough is expanded during baking by a yeast fermentation mechanism, causing a mesh-like crack on the surface layer of the Dutch bread, and therefore baking powder is not added. In the present invention, a baking powder-based expansion mechanism is used in combination with or instead of yeast fermentation. This makes it possible to produce good cracks on the surface layer regardless of the degree of fermentation of the Dutch topping. Furthermore, with a Dutch topping prepared using the Dutch topping composition of the present invention, the process of applying the Dutch topping to the bread dough can be performed on the bread dough before the final fermentation process, thus reducing damage to the bread dough. This prevents blistering and volume loss during baking, even without skilled techniques, and allows for the stable manufacture of Dutch bread. Furthermore, even when using frozen dough (referred to as "frozen Dutch bread dough" in this invention) made by freezing bread dough coated with Dutch topping (referred to as "Dutch bread dough" in this invention), Dutch bread with a good cracked surface layer can be produced.

[0012] As described above, the flours contained in the Dutch topping composition of the present invention contain 20% by mass or more of rice flour based on the total mass of the flours. Other flours include flours, starches extracted from plants, and modified starches such as those obtained by physically or chemically (including enzymatic treatment) processing of these starches as raw materials. Specifically, flours include wheat flour (strong flour, semi-strong flour, medium flour, weak flour, whole wheat flour, durum wheat flour, etc.), barley flour, rye flour, oat flour, corn flour, white sorghum flour, soybean flour (kinako), mung bean flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, etc., and heated flours (e.g., heated wheat flour) obtained by heat-treating these flours in accordance with conventional methods, for example using a heating device such as a moist heat heater or a paddle dryer. Heated wheat flour can be easily obtained by heat-treating wheat flour by known methods such as drying and roasting. For example, it can be obtained by drying wheat flour at 100-150°C for 30-60 minutes while it has a low moisture content (usually 25% or less). Examples of starches include potato starch, glutinous potato starch, tapioca starch, sweet potato starch, corn starch, glutinous corn starch, high-amylose corn starch, sago starch, wheat starch, rice starch, etc., and pregelatinized starch, moist heat-treated starch, oxidized starch, acid-treated starch, esterified starch such as acetate starch (acetylated starch), phosphorylated starch, etherified starch such as hydroxypropylated starch, cross-linked starch such as phosphate cross-linked starch, adipic acid cross-linked starch, etc., processed starch that combines multiple processing methods such as acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, etc., and oil-processed starch, which is a product of oil processing on these starches or processed starches.

[0013] Baking powder is an additive used to expand the volume of dough using carbon dioxide or ammonia gas. Generally, it is a mixture of an alkaline agent (gas generating base) such as sodium bicarbonate, ammonium carbonate, or ammonium bicarbonate, and an acidic agent that promotes gas generation, such as tartaric acid, potassium bitartrate, fumaric acid, monosodium fumarate, monocalcium phosphate, monosodium phosphate, sodium acid pyrophosphate, acidic calcium pyrophosphate, calcined alum, calcined ammonium alum, glucono delta-lactone, or ammonium chloride, along with food materials such as starch. The baking powder contained in the Dutch topping composition of the present invention is preferably a fast-acting baking powder. In the present invention, "fast-acting baking powder" is a combination of an alkaline agent with high solubility in water and an acidic agent that is highly reactive even at low temperatures. Specifically, in the present invention, the fast-acting baking powder contains, as an acidifying agent, 11% by mass or more of the following fast-acting acidifying agents based on the total mass of the baking powder: fumaric acid, monosodium fumarate, tartaric acid, potassium bitartrate, monocalcium phosphate, or a mixture of two or more of these. On the other hand, baking powder that does not satisfy the above requirements, i.e., baking powder in which the content of the fast-acting acidifying agent is less than 11% by mass based on the total mass of the baking powder, is referred to as "slow-acting baking powder." In the present invention, the content of the baking powder is preferably 0.1 to 12 parts by mass per 100 parts by mass of the flours. As shown in the examples described later, the content of the baking powder has a more preferable range depending on the type of baking apparatus used to bake the Dutch bread. In other words, when baking without steam injection using an oven without a steam baking function, such as a tunnel oven, or an oven with a steam baking function, such as a fixed oven or convection oven, the content of the baking powder is preferably 1.5 to 12 parts by mass, more preferably 2.0 to 11 parts by mass, and even more preferably 2.5 to 10 parts by mass, per 100 parts by mass of the flours.On the other hand, when baking using a fixed oven, convection oven, etc., and injecting steam, the content of the baking powder is preferably 0.1 to 1.5 parts by mass, more preferably 0.2 to 1.3 parts by mass, and even more preferably 0.3 to 1.0 parts by mass, per 100 parts by mass of the cereal flours.

[0014] The Dutch topping composition of the present invention may contain various ingredients commonly used in Dutch toppings, as long as they do not hinder the effects of the present invention. For example, sugars such as sucrose, trehalose, dextrin, oligosaccharides, glucose, powdered starch syrup, and sugar alcohols; liquid fats and oils such as soybean oil, sunflower oil, rapeseed oil, sesame oil, safflower oil, olive oil, cottonseed oil, corn oil, rice oil, palm oil, or salad oils using these; solid fats and oils such as shortening, butter, margarine, lard, tallow, cocoa butter, hydrogenated palm oil, and hydrogenated oils; and edible fats and oils such as powdered fats and oils prepared from these fats and oils and emulsifiers; guar gum, locust Thickeners such as soybean gum, carrageenan, and xanthan gum; dairy products such as skim milk powder; egg products such as egg white powder, egg yolk powder, and whole egg powder; protein materials such as gluten, isolated soy protein, and concentrated soy protein; emulsifiers such as glycerin fatty acid esters and lecithin; pH adjusters such as organic acids and organic acid salts; antibacterial agents; yeast (in this invention, either instant dry yeast or fresh yeast may be used); and other ingredients such as salt, seasonings, colorings, flavorings, sweeteners, vitamin C, and yeast food. These ingredients may also be incorporated into the Dutch topping composition, and as described later, they may be added together with liquid materials such as water, milk, soy milk, liquid egg, and liquid oil when preparing the Dutch topping during the production of Dutch bread.

[0015] [Dutch topping] The Dutch topping of the present invention is a batter-like Dutch topping containing the Dutch topping composition of the present invention. By using the Dutch topping composition of the present invention, the Dutch topping of the present invention can be used in combination with yeast fermentation, or instead of yeast fermentation, by using a leavening mechanism with baking powder, so that good cracking of the surface layer can be produced when Dutch bread is baked, regardless of the degree of fermentation of the Dutch topping. The preparation of the Dutch topping in the manufacturing method of the present invention can be carried out according to conventional methods. For example, the Dutch topping composition of the present invention, and the other materials as needed, can be prepared by mixing them with liquid materials such as water, milk, soy milk, liquid egg, and liquid oil in a mixer or the like. In order to obtain the effects of the present invention well, the ratio of cereal flours and baking powder contained in the Dutch topping is preferably within the range described in the above description of the Dutch topping composition of the present invention. The amount of liquid material can be adjusted as appropriate, preferably 65 to 120 parts by mass, and more preferably 70 to 110 parts by mass, per 100 parts by mass of cereal flours. As described above, in the present invention, yeast may be added to the Dutch topping to use both the leavening mechanism by baking powder and the leavening mechanism by yeast fermentation, or yeast may not be added and only the leavening mechanism by baking powder may be used. When yeast is added, the amount of yeast added is preferably 1.5 to 15 parts by mass, more preferably 2.0 to 10 parts by mass, for fresh yeast, and preferably 0.5 to 5 parts by mass, more preferably 0.7 to 3.3 parts by mass, for instant dry yeast, per 100 parts by mass of flour. Furthermore, when yeast is added to the Dutch topping, the Dutch topping may or may not be fermented at a predetermined temperature before being applied to the bread dough. When the Dutch topping is fermented, it is preferable to ferment it at 25 to 40°C for 30 to 100 minutes. In addition, the Dutch topping of the present invention can be frozen and thawed for use when needed. When yeast is added, it is preferable to freeze it before fermentation and ferment it before use.

[0016] The viscosity of the Dutch topping of the present invention is not particularly limited, as long as it can be used in the methods for manufacturing Dutch bread dough, manufacturing frozen Dutch bread dough, and manufacturing Dutch bread described later. If the viscosity of the Dutch topping is too low, it will drip off the dough when applied, resulting in insufficient adhesion. If it is too high, it will be difficult to adhere to the dough and will not spread properly after application. The viscosity of the Dutch topping is preferably 2000 to 22000 mPa·s at 20°C, more preferably 3000 to 15000 mPa·s, and particularly preferably 4000 to 10000 mPa·s, so that it can be used well in all manufacturing steps. In the present invention, gluten and / or a thickener may be added to the Dutch topping to adjust its viscosity. The gluten and / or thickener may be added to the Dutch topping composition, or it may be mixed with the liquid material during the preparation of the Dutch topping. In the Dutch topping of the present invention, the content of gluten and / or thickener is not particularly limited as long as it can be adjusted to the viscosity range described above. In the case of gluten, it is preferably 1 to 10 parts by mass, more preferably 2 to 7 parts by mass, per 100 parts by mass of flour, and in the case of thickener, it is preferably 0.1 to 1 part by mass, more preferably 0.2 to 0.6 parts by mass, per 100 parts by mass of flour. In the present invention, the viscosity of the Dutch topping was measured using a B-type viscometer "TVB-10M" (manufactured by Toki Sangyo Co., Ltd.) (using plunger No. 23 (SPINDLE No. M4 / CORD No. 23)) at a rotation speed of 12 rpm and a temperature of 20°C.

[0017] [Method for making Dutch bread dough] The method for producing Dutch bread dough of the present invention includes the step of attaching the Dutch topping of the present invention to the bread dough. In the production method of the present invention, the bread dough can be any bread dough commonly used for Dutch bread, which may be prepared as appropriate. Typically, this includes wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, whole wheat flour, durum wheat flour, and heated wheat flour obtained by heating these in accordance with conventional methods, for example using a heating device such as a moist heat heater or paddle dryer; grain flours other than wheat flour such as barley flour, rye flour, oat flour, corn flour, white sorghum flour, soybean flour (kinako), mung bean flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, rice flour, and heated grain flour obtained by heating these in accordance with conventional methods, for example using a heating device such as a moist heat heater or paddle dryer; the above-mentioned starches; and yeast. The dough is prepared by mixing ingredients such as sugar, glucose, maltose, isomerized sugar, corn syrup, powdered syrup, oligosaccharides, dextrin, and sugar alcohols; fats such as butter, lard, salad oil, margarine, and shortening; proteins such as gluten, skim milk powder, and dried egg; and other ingredients such as thickening polysaccharides, baking powder, salt, calcium salts, seasonings, flavorings, vitamin C, emulsifiers, and yeast food in appropriate proportions. These ingredients are put into a kneading machine and mixed with liquid ingredients such as water, milk, soy milk, liquid egg, and liquid fats. The dough is then subjected to primary fermentation, division, and shaping as needed. The amount of water can be adjusted as appropriate depending on the ingredients. Since some Dutch breads have fillings, the dough may be made by wrapping cheeses, creams, hams, etc. The prepared dough may also be stored as frozen or refrigerated dough until use.

[0018] In the manufacturing method of the present invention, the step of attaching the Dutch topping may be performed on the dough before the final fermentation process or on the dough after the final fermentation process. In the manufacturing method of the present invention, it is preferable that the step of attaching the Dutch topping is performed on the dough before the final fermentation process. As described above, in the conventional technique, attaching the Dutch topping to the dough after the final fermentation process required skilled techniques because the dough was easily damaged. Also, with conventional Dutch toppings, if attached before the final fermentation process, the yeast fermentation would progress too much during the final fermentation process, reducing the viscosity and causing it to flow off the dough, resulting in poor cracking of the surface layer and poor texture during baking. In the manufacturing method of the present invention, since the Dutch topping is less affected by the degree of yeast fermentation, it is possible to make Dutch bread dough that produces good cracking of the surface layer during baking, even if it is attached to the dough before the final fermentation process. As a result, the Dutch topping is applied to the dough, which is less susceptible to damage, so even without skilled techniques, and even in assembly line work on a large bread-making line or with machinery, it is possible to prevent blistering and volume loss during baking, and to stably produce Dutch bread. In the present invention, the process of applying the Dutch topping to the dough can be done by any method, such as applying the Dutch topping to the dough with a brush, sprinkling the Dutch topping directly onto the dough, or adhering the dough to the Dutch topping over its entire surface.

[0019] [Method for making frozen Dutch bread dough] The manufacturing method of the Dutch bread frozen dough of the present invention includes the step of freezing the Dutch bread dough obtained by the manufacturing method of the present invention. The Dutch topping of the present invention can be used in combination with yeast fermentation or, instead of yeast fermentation, an expansion mechanism using baking powder can be used. In the freezing and thawing steps, it maintains an appropriate viscosity and is difficult to flow down from the dough, so even when it is made into Dutch bread frozen dough, good surface layer cracking can occur during the baking of Dutch bread. The step of freezing the Dutch bread dough can be carried out according to a conventional method. The freezing can be either slow freezing or rapid freezing, but rapid freezing is preferred. When freezing bread dough, it is preferably before the final fermentation step. Therefore, in the manufacturing method of the Dutch bread frozen dough of the present invention, the Dutch bread dough is preferably obtained by the manufacturing method of Dutch bread dough in which the step of applying Dutch topping is performed on the bread dough before the final fermentation step. [[ID=二]]

[0020] [Manufacturing Method of Dutch Bread] The manufacturing method of the Dutch bread of the present invention includes the step of baking the Dutch bread dough obtained by the manufacturing method of the present invention or the Dutch bread frozen dough obtained by the manufacturing method of the present invention. Thereby, a Dutch bread having good cracking in the surface layer part can be easily and stably manufactured. The step of baking the Dutch bread dough or the Dutch bread frozen dough can be carried out according to a conventional method. The type of baking apparatus, baking temperature and time can be set appropriately. In addition, the present invention is also related to Dutch bread manufactured using the composition for Dutch topping of the present invention.

Example

[0021] Hereinafter, the present invention will be described in detail with reference to examples. 1. Manufacturing of Dutch bread baked in an oven without steam injection 1-1. Preparation of Dutch topping As shown in Table 1, Dutch toppings for each example and comparative example were prepared. Specifically, each ingredient shown in Table 1 (the flour consisted of 60% rice flour and 40% wheat flour (or heated wheat flour) by mass) was placed in a bowl and mixed to prepare a batter-like Dutch topping. In the case of fermentation, the topping was fermented at 28°C for 60 minutes, timed to coincide with the application to the bread dough. The amount of water added was adjusted as appropriate to achieve similar physical properties immediately before baking. 1-2. Preparation of bread dough 100 parts by mass of strong flour, 3 parts by mass of fresh yeast, 0.1 parts by mass of yeast food, 4 parts by mass of granulated sugar, 2 parts by mass of salt, and 63 parts by mass of water were placed in a mixer bowl and mixed at low speed for 3 minutes and at medium speed for 7 minutes. Then, 4 parts by mass of shortening were added and mixed at low speed for 2 minutes and at medium speed for 5 minutes to prepare the bread dough. The dough was fermented for 20 minutes at a temperature of 28°C and a humidity of 80%, divided into 50g portions, rounded into balls, and left to rest at room temperature for 20 minutes before being reshaped into balls (*1). A final fermentation was carried out at a temperature of 38°C and a humidity of 85% for 60 minutes (*2). 1-3. Applying Dutch topping The Dutch toppings for each example and comparative example were applied to the surface of the bread dough using a brush to prepare the Dutch bread dough. The timing of application to the bread dough was as shown in Table 1, either before the final fermentation process (timing indicated in *1 above) or after the final fermentation process (timing indicated in *2 above). The workability at this stage was evaluated according to the following evaluation criteria. Each evaluation result represents the average score of 10 trained expert panel members. The results are shown in Table 1. Workability (ease of application to bread dough) 5: The dough did not get crushed at all during the coating process, which is excellent. 4: The dough did not get crushed during the coating process, which was good. 3: The dough remained mostly intact during the coating process, and the results were generally good. 2: The bread dough was slightly crushed during the coating process, resulting in a defective product. 1: The bread dough was crushed during the coating process, resulting in a very poor product. 1-4. Baking Dutch Bread The Dutch bread dough was baked in an oven at 230°C for 11 minutes without steam injection to obtain Dutch bread. 1-5. Evaluation of Dutch Bread The Dutch bread obtained in steps 1-4 was evaluated according to the following evaluation criteria. Each evaluation result represents the average score of 10 trained professional panel members. The results are shown in Table 1. (1) Appearance (cracks in the surface layer) 5: The cracks are uniform and in very good condition. 4: The cracks are generally uniform and in good condition. 3: The cracks are slightly uneven, but overall in good condition. 2: The cracks are uneven and the product is defective. 1: Few cracks, very poor quality. (2) Texture (lightness of the texture of the surface layer) 5: Very crisp, very light texture, very good. 4: Crisp and light texture, good. 3: It has a slightly crisp texture and a slightly light mouthfeel; overall good. 2: The texture is slightly chewy and not very firm, poor quality. 1: Poor texture, chewy, very poor quality.

[0022] [Table 1]

[0023] As shown in Table 1, Example 1~ involved applying a Dutch topping prepared from ingredients containing cereal flours and baking powder to bread dough and baking it in an oven without steam injection. 5. Reference Example 6, Example 7~The Dutch bread of the 16th comparative example had good appearance (cracks in the surface layer) and texture (lightness of the surface layer's texture), as well as good workability (ease of applying the Dutch topping to the dough). On the other hand, the Dutch breads of Comparative Examples 1 and 2, which used Dutch topping prepared from conventional yeast-containing ingredients but without baking powder, had good appearance and texture, but required yeast fermentation, and the timing of applying the Dutch topping to the dough was after the final fermentation process, making it difficult to apply to the dough and prone to damaging it, resulting in a low evaluation of workability. Furthermore, the Dutch bread of Comparative Example 3, which used conventional Dutch topping but applied before the final fermentation process, received low evaluations for appearance and texture. This was thought to be because the yeast fermentation progressed too much during the final fermentation process, reducing viscosity and causing the Dutch topping to flow off the dough. Furthermore, as demonstrated in Examples 1, 7, and 8, if the Dutch topping contains baking powder, it is possible to produce Dutch bread with a good appearance and texture even without yeast. Moreover, even when using both baking powder and yeast, a comparison between Example 2 (with fermentation) and Example 3 (without fermentation) shows that Dutch bread with a good appearance and texture can be produced even without fermentation. Regarding the type of baking powder, Examples 3 and 5 used fast-acting baking powder, while Examples 3 and 5 used slow-acting baking powder. Reference example In comparison with Example 6, Examples 3 and 5 received higher evaluations for the appearance and texture of the Dutch bread, suggesting that the use of fast-acting baking powder is preferable. Based on the results of Examples 1, 7, and 8, Examples 3, 9, and 10, and Examples 11, 12, and 13, it was suggested that the amount of baking powder used is preferably 2.5 to 10 parts by mass per 100 parts by mass of flour. Furthermore, Examples 14, 15, and 16, which used heated wheat flour along with rice flour as the flour, received slightly higher evaluations for appearance and texture compared to Examples 2, 3, and 4, which used wheat flour under the same conditions.

[0024] Furthermore, when comparing Example 3, where the Dutch topping was applied to the dough before the final fermentation process, with Example 4, where it was applied after the final fermentation process, Example 3 not only offered better workability but also resulted in higher evaluations of the appearance and texture of the Dutch bread. Therefore, in this invention, it is preferable to apply the Dutch topping to the dough before the final fermentation process.

[0025] 2. Manufacturing Dutch bread by baking in a steam-injecting oven. 2.1. Preparation of Dutch toppings As shown in Table 2, Dutch toppings for each example and comparative example were prepared. Specifically, each ingredient shown in Table 1 (the flour consisted of 38% rice flour, 26% wheat flour, and 26% starch by mass) was placed in a bowl and mixed to prepare a batter-like Dutch topping. This was then fermented at 28°C for 30 minutes, timed to coincide with the application to the bread dough. The amount of water added was adjusted to achieve an appropriate viscosity just before baking. 2-2. Preparation of bread dough 100 parts by mass of strong flour, 3 parts by mass of fresh yeast, 0.1 parts by mass of yeast food, 4 parts by mass of granulated sugar, 2 parts by mass of salt, and 63 parts by mass of water were placed in a mixer bowl and mixed at low speed for 3 minutes and medium speed for 7 minutes. Then, 4 parts by mass of shortening were added and mixed at low speed for 2 minutes and medium speed for 5 minutes to prepare the bread dough. The dough was fermented at a temperature of 28°C and humidity of 80% for 20 minutes, divided into 50g portions, rounded into balls, and left to rest at room temperature for 20 minutes. The dough was then reshaped to obtain the bread dough. 2-3. Applying Dutch topping The Dutch toppings from each example were applied to the surface of the bread dough to prepare the Dutch bread dough. The workability during this process was evaluated according to the following evaluation criteria. Each evaluation result represents the average score of 10 trained professional panel members. The results are shown in Table 2. Workability (ease of application to bread dough) 5: Very good 4: Good 3: Generally good 2: Slightly high viscosity, or slightly low viscosity, making it difficult to adhere to the dough, resulting in a slightly poor quality. 1: The viscosity is too high or too low, preventing it from adhering to the dough, resulting in a defective product. 2-4. Freezing Dutch bread dough As shown in Table 2, when freezing Dutch bread dough, the Dutch topping was applied to the dough, then it was rapidly frozen at -35°C and stored at -25°C. 2-5. Baking Dutch Bread If the Dutch bread dough was not frozen, after applying the Dutch topping, the dough was allowed to rise for 60 minutes at 38°C and 85% humidity. If the dough was frozen, it was thawed for 150 minutes at 20°C and 80% humidity, and then allowed to rise for 50 minutes at 38°C and 85% humidity. After that, the dough was steamed in the oven and baked at 210°C for 13 minutes to obtain the Dutch bread. 2-6. Evaluation of Dutch Bread The Dutch bread obtained in section 2-5 was evaluated in the same manner as in section 1-5. The results are shown in Table 2.

[0026] [Table 2]

[0027] As shown in Table 2, Example 17~ involved applying a Dutch topping prepared from ingredients containing cereal flours and baking powder to bread dough and baking it in a steam-injected oven. 18, Reference Example 19, Example 20~ The Dutch bread of example 28 had good appearance (cracks in the surface layer) and texture (lightness of the surface layer's texture), and also good workability (ease of applying the Dutch topping to the bread dough). The viscosity of the Dutch topping was good in the range of 2900-20700 mPa·s. However, when adjusting the viscosity by changing the amount of water added with a similar composition, examples 26 and 27 (10700 mPa·s) were rated better than examples 25 (20700 mPa·s) and 28 (2900 mPa·s). Furthermore, when adjusting the viscosity by adding gluten or thickeners with a similar amount of water, examples 17-27 (containing gluten or thickeners) were rated better than examples 21 and 22 (without gluten or thickeners). 18. Reference Example 19. ExampleExamples 20, 23, and 24 received better evaluations. These results suggest that the viscosity of the Dutch topping is preferably between 2000 and 22000 mPa·s. It also suggests that the inclusion of gluten or thickeners is preferable. Furthermore, when comparing Examples 17, 21, and 26 (without freezing the dough) with Examples 18, 22, and 27 (with freezing the dough), all of the Dutch toppings applied with similar formulations received comparable evaluation results.

[0028] The above demonstrates that by using the Dutch topping composition of the present invention, Dutch toppings can be easily prepared, and Dutch bread with good surface cracking can be easily and stably produced. Furthermore, it was shown that good Dutch bread can be obtained even when Dutch bread dough with the Dutch topping of the present invention attached to the dough is frozen.

[0029] It should be noted that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications are possible within the scope of the gist of the invention. [Industrial applicability]

[0030] The present invention makes it possible to easily prepare Dutch toppings and easily and stably produce Dutch bread with good surface cracking, thereby enabling the stable supply of high-quality Dutch bread. Furthermore, it is also possible to provide frozen Dutch bread dough that allows for the easy production of high-quality Dutch bread.

Claims

1. A Dutch topping composition for preparing a Dutch topping used in the manufacture of Dutch bread, wherein the Dutch topping is in the form of a batter. It contains cereal flours and baking powder, The baking powder is a fast-acting baking powder containing, as an acidifying agent, fumaric acid, monosodium fumarate, tartaric acid, potassium bitartrate, monocalcium phosphate, or a mixture of two or more thereof, in an amount of 11% by mass or more based on the total mass of the baking powder. A Dutch topping composition characterized in that the baking powder content is 0.1 to 12 parts by mass per 100 parts by mass of the cereal flours.

2. A batter-like Dutch topping comprising the Dutch topping composition described in claim 1.

3. A batter-like Dutch topping according to claim 2, wherein the viscosity at 20°C is 2,000 to 22,000 mPa·s.

4. The batter-like Dutch topping according to Claim 2, wherein the viscosity at 20°C is 4,000 to 15,000 mPa·s.

5. A method for producing Dutch bread dough, comprising the step of attaching the Dutch topping described in any one of claims 2 to 4 to the bread dough.

6. The method for producing Dutch bread dough according to claim 5, wherein the step of applying the Dutch topping is performed on the bread dough before the final fermentation step.

7. A method for producing frozen Dutch bread dough, comprising the step of freezing Dutch bread dough obtained by the manufacturing method described in claim 5 or 6.

8. A method for producing Dutch bread, comprising the step of baking Dutch bread dough obtained by the manufacturing method described in claim 5 or 6, or Dutch bread frozen dough obtained by the manufacturing method described in claim 7.

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