Frozen dough for high-hydration bread and high-hydration bread

Abstract

To provide frozen dough for highly hydrated bread, which causes no water separation when thawed even after stored for an extended period and from which bread having a large volume can be obtained after the dough is thawed and baked, bread using the dough, and a production method thereof.SOLUTION: Frozen dough for highly hydrated bread contains water of 80-110 pts.wt. relative to grain flour of 100 pts.wt. A material admixture for primary mixing containing, in addition to 80-100 pts.wt. of the grain flour, as materials to be added other than the grain flour in the primary mixing, 0.1-5 pts.wt.(dry weight) of bread yeast having freezing resistance, 1-5 pts.wt.(dry weight) of hydroxypropylated phosphate-crosslinked starch, 0.5-3.5 pts.wt. of gluten, 0.005-0.02 pt.wt. of ascorbic acid, and 75-110 pts.wt. of additive water relative to 100 pts.wt. of the grain flour included in the frozen dough for highly hydrated bread is primarily mixed in a condition of 2-8 minutes at a low speed and 2-30 minutes at a middle and / or high speed. A material admixture for secondary mixing, in which, to the material admixture after the primary mixing, 20-0 pts.wt. of the grain flour, as materials to be added in the secondary mixing other than the grain flour, 1-2.5 pts.wt. of salt and 0-30 pts.wt. of additive water are added, is secondarily mixed in a condition of 2-8 minutes at a low speed and 1-20 minutes at a middle and / or high speed. The material admixture after the secondary mixing is fermented for 2-60 minutes at 5-35°C and is frozen-stored for 60-150 days at -45°C to -10°C to be the frozen dough for highly hydrated bread.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This invention relates to frozen dough for high-hydration bread, high-hydration bread, and methods for producing the same, with a moisture content considerably higher than that of ordinary bread dough. [Background technology]

[0002] One technique for easily and promptly providing freshly baked bread is the frozen dough method, where frozen dough is thawed and baked just before sale. This method eliminates the need for bakers at retail stores; they can simply take the frozen dough out of the freezer and bake it in an oven to provide freshly baked bread.

[0003] Therefore, in recent years, this method has been spreading due to the growing gourmet tastes of consumers. However, there is a problem in that the volume of bread obtained by baking this frozen dough decreases the longer it is frozen. In particular, recently, "high-hydration bread," which is made by baking dough with a large amount of water added, about 70 to 110 parts by weight per 100 parts by weight of wheat flour, has become popular in bakeries. However, because high-hydration bread has a large amount of water added, the decrease in volume due to freezing is greater, and in addition, there is the problem of syneresis (water separation) occurring when thawed.

[0004] To solve these problems, for example, Patent Document 1 discloses a method for producing frozen bread dough, which includes the steps of (A) preparing dough by adding warm water to grain flour and kneading it, (B) preparing dough by adding water and yeast or sourdough starter, or yeast and sourdough starter, to grain flour and kneading it, (C) storing the dough prepared in step (B) at -1°C to 7°C for 12 to 36 hours, and (D) kneading the dough prepared in step (A) with the dough stored in step (C). However, when frozen bread dough obtained by this method is thawed after being frozen for more than 3 months, water separates from the dough, the surface of the dough becomes sticky, and the workability is impaired. In the example, the amount of water added was 80 parts by weight per 100 parts by weight of wheat flour, and the volume of the bread obtained by heating the frozen bread dough was small, and the shape was flattened. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2020-68672 [Overview of the project] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide a frozen dough for high-hydration bread that does not produce syneresis when thawed even after long-term frozen storage, and that yields a large volume of bread when cooked after thawing, as well as bread made using the dough and methods for producing the same. [Means for solving the problem]

[0007] The inventors of the present invention conducted extensive research to solve the above problems and have found that when a material mixture containing specific amounts of cereal flour, freeze-tolerant baker's yeast, hydroxypropylated phosphate cross-linked starch, gluten, ascorbic acid, and added water is primary mixed under specific conditions, and specific amounts of cereal flour, salt, and added water are added to this material mixture and secondary mixed under specific conditions, the resulting material mixture is fermented under specific conditions and frozen. This frozen dough for high-hydration bread does not undergo syneresis upon thawing, even after long-term frozen storage, and the resulting bread has a large volume when cooked after thawing. This led to the completion of the present invention.

[0008] In other words, the first aspect of the present invention is a frozen dough for high-hydration bread containing 80 to 110 parts by weight of water per 100 parts by weight of flour, wherein the primary mixing includes, in addition to the 80 to 100 parts by weight of flour, 0.1 to 5 parts by weight (dry weight) of freeze-tolerant baker's yeast, 1 to 5 parts by weight (dry weight) of hydroxypropylated phosphate cross-linked starch, 0.5 to 3.5 parts by weight of gluten, 0.005 to 0.02 parts by weight of ascorbic acid, and 75 to 110 parts by weight of added water per 100 parts by weight of flour in the frozen dough for high-hydration bread, in the primary mixing. This invention relates to a frozen dough for high-hydration bread, in which a material mixture is first mixed at low speed for 2 to 8 minutes and at medium and / or high speed for 2 to 30 minutes; to the material mixture after the first mixing, 20 to 0 parts by weight of cereal flour, 1 to 2.5 parts by weight of salt as an ingredient to be added during the second mixing other than cereal flour, and 0 to 30 parts by weight of added water are added, and this secondary mixing material mixture is second-mixed at low speed for 2 to 8 minutes and at medium and / or high speed for 1 to 20 minutes; the material mixture after the second mixing is fermented at 5 to 35°C for 2 to 60 minutes, and then frozen and stored at -45 to -10°C for 60 to 150 days. The second aspect of the present invention relates to a high-hydration bread, which is prepared by thawing a frozen dough for high-hydration bread that has a frozen storage period of 60 days or more, followed by final fermentation and then heating, wherein the specific volume of the bread prepared by heating a frozen dough for high-hydration bread that has a frozen storage period of 150 days is 80-120% of the specific volume of the bread prepared by heating a frozen dough for high-hydration bread that has a frozen storage period of 30 days or less, and the moisture content is 39-52% by weight. A preferred embodiment relates to the high-hydration bread, wherein the frozen dough for high-hydration bread is the same as the frozen dough for high-hydration bread described above.The third aspect of the present invention is a method for producing frozen dough for high-hydration bread, wherein the frozen dough contains 80 to 110 parts by weight of water per 100 parts by weight of flour, the amount of flour added during primary mixing is 80 to 100 parts by weight, the amount of flour added during secondary mixing is 20 to 0 parts by weight, and the total amount of flour is 100 parts by weight, and other materials added during primary mixing besides the flour are, per 100 parts by weight of flour contained in the frozen dough for high-hydration bread, 0.1 to 5 parts by weight (dry weight) of freeze-tolerant baker's yeast, 1 to 5 parts by weight (dry weight) of hydroxypropylated phosphate cross-linked starch, 0.5 to 3.5 parts by weight of gluten, and 0.005 to 0.02 parts by weight of ascorbic acid. The process involves: primary mixing a primary mixing material mixture containing 75 to 110 parts by weight of flour and added water at a low speed for 2 to 8 minutes and at a medium and / or high speed for 2 to 30 minutes; secondary mixing a secondary mixing material mixture to which 1 to 2.5 parts by weight of salt and 0 to 30 parts by weight of added water are added as materials to be added during secondary mixing other than the aforementioned flour, at a low speed for 2 to 8 minutes and at a medium and / or high speed for 1 to 20 minutes; fermenting the secondary mixing material mixture at 5 to 35°C for 2 to 60 minutes; dividing the fermented dough; shaping the divided dough; and freezing the shaped dough at -45 to -10°C. The present invention relates to a method for producing frozen dough for high-hydration bread, which includes a disaccharide alcohol. A preferred embodiment relates to a method for producing frozen dough for high-hydration bread in which the content of disaccharide alcohol in the primary mixing material mixture is 1 to 2.5 parts by weight (dry weight) per 100 parts by weight of flour contained in the frozen dough for high-hydration bread. The fourth aspect of the present invention relates to a method for producing high-hydration bread in which the frozen dough for high-hydration bread is thawed at 5 to 40°C for 30 to 360 minutes, then given a final fermentation at 25 to 40°C for 10 to 90 minutes, and then cooked. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a frozen dough for high-hydration bread that does not undergo syneresis during thawing even after long-term frozen storage, and that yields a large volume of bread when cooked after thawing, as well as bread using the dough and methods for producing the same. [Modes for carrying out the invention]

[0010] The present invention will now be described in more detail. The frozen dough for high-hydration bread of the present invention is characterized by having a water content of 80 to 110 parts by weight per 100 parts by weight of flour, which is considerably higher than that of ordinary bread dough. The water content is the sum of the water added as a dough material and the water contained in each of the raw materials.

[0011] The aforementioned frozen dough for high-hydration bread is obtained by first mixing a material mixture containing specific amounts of cereal flour, freeze-tolerant bread yeast, hydroxypropylated phosphate cross-linked starch, gluten, ascorbic acid, and added water under specific conditions, then adding specific amounts of cereal flour, salt, and added water to the material mixture, and second mixing under specific conditions to obtain a material mixture, which is then fermented into bread dough under specific conditions and frozen.

[0012] The aforementioned flour is made by grinding grains into a powder, and can be used without any particular restrictions on its origin or degree of refinement, as long as it is the type of flour commonly used in the manufacture of bread. Examples of grain sources include wheat, barley, rye, buckwheat, rice, and corn. From the viewpoint of the flavor and texture of the bread obtained after heating and mass production by machine, wheat flour, barley flour, and rye flour are preferred, with wheat flour being more preferred. In particular, it is preferable that wheat flour constitutes 70% or more by weight of the total flour in the bread dough. As for wheat flour, strong flour, semi-strong flour, extra-strong flour, medium flour, weak flour, etc. can be used.

[0013] The aforementioned flour can be added only during the primary mixing, or separately during the primary and secondary mixing. The total amount of flour added during the primary and secondary mixing should be 100 parts by weight. The amount of flour added to the primary mixing material mixture is preferably 80 to 100 parts by weight, more preferably 90 to 100 parts by weight, and even more preferably 95 to 100 parts by weight, of the 100 parts by weight of flour in the frozen dough for high-hydration bread. If the amount of flour added is less than 80 parts by weight, the dough may not form properly, its water retention may decrease, and syneresis may occur during thawing.

[0014] Furthermore, during secondary mixing, the amount of flour added to the material mixture after primary mixing is preferably 20 to 0 parts by weight, more preferably 10 to 0 parts by weight, and even more preferably 5 to 0 parts by weight, of the total flour contained in the frozen dough for high-hydration bread. If the flour content is greater than 20 parts by weight, the dough will not form properly, its water retention will decrease, and syneresis may occur during thawing.

[0015] The aforementioned freeze-tolerant baker's yeast is generally baker's yeast that is not easily damaged by freezing. Specifically, it refers to baker's yeast that, after mixing a raw material mixture consisting of 100 parts by weight of strong flour, 15 parts by weight of refined sugar, 0.5 parts by weight of salt, 6 parts by weight of baker's yeast (moisture-rich bacterial cells with 65% moisture content), and 58 parts by weight of water for 3 minutes to obtain dough, dividing the dough into 20g portions, pre-fermenting at 30°C for 60 minutes, and then freezing the dough at -20°C for 4 weeks, thawing it at 25°C for 30 minutes, and then fermenting the dough at 38°C for 2 hours, produces 100 ml or more of gas. Examples of freeze-tolerant baker's yeast include "Kaneka Yeast GA" and "Kaneka Yeast TG" manufactured by Kaneka Corporation.

[0016] The content of the freeze-resistant baker's yeast in the material mixture for the first mixing is preferably 0.1 to 5 parts by weight (dry weight), more preferably 0.2 to 4 parts by weight, and still more preferably 0.2 to 3 parts by weight, based on 100 parts by weight of the flour contained in the frozen dough for soft bread. If the content of the baker's yeast is less than 0.1 part by weight, fermentation may take a long time and production efficiency may be poor. Also, if it is more than 5 parts by weight, an unfavorable flavor of the baker's yeast itself may be imparted to the bread.

[0017] The freeze-resistant baker's yeast can be added not only at the time of the first mixing but also separately at the time of the first mixing and the second mixing. From the viewpoint of uniform dispersion, it is preferable to add as much as possible at the time of the first mixing, and it is more preferable to add the whole amount.

[0018] The hydroxypropylated phosphate cross-linked starch refers to starch obtained by adding sodium trimetaphosphate or phosphorus oxychloride to raw starch under alkaline conditions for reaction and then reacting with propylene oxide. As the raw starch, known raw materials can be appropriately adopted. For example, tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, sweet potato starch, wheat starch, sago starch, bean starch, etc. can be mentioned, and one or more of these can be used. Potato starch is preferable from the viewpoint of the difficulty of generating water separation during thawing and the texture of the bread.

[0019] The content of the hydroxypropylated phosphate cross-linked starch in the material mixture for the first mixing is preferably 1 to 5 parts by weight (dry weight), more preferably 1.5 to 3 parts by weight, based on 100 parts by weight of the flour contained in the frozen dough for soft bread. If the content of the hydroxypropylated phosphate cross-linked starch is less than 1 part by weight, when water separation occurs during thawing, the volume of the bread produced may be small, or the workability during the production of the bread dough may decrease. Also, if it is more than 5 parts by weight, the texture of the bread may deteriorate or an off-flavor may be felt.

[0020] The hydroxypropyl-phosphate crosslinked starch can be added not only during the first mixing but also separately during the first mixing and the second mixing. However, from the perspective of the workability during bread dough preparation, it is preferable to add as much as possible during the first mixing, and it is more preferable to add the entire amount.

[0021] The gluten is not particularly limited as long as it is selected from cereals, and gluten derived from cereals such as wheat, barley, and rye can be used. From the perspective of the texture of bread, gluten derived from wheat is preferable.

[0022] The content of the gluten in the first mixing material mixture is preferably 0.5 to 3.5 parts by weight, more preferably 1.5 to 2.5 parts by weight, based on 100 parts by weight of the flour contained in the frozen dough for high-moisture bread. If the content of gluten is less than 0.5 parts by weight, water separation may occur during thawing, or the volume of the bread produced may be small. Also, if it is more than 3.5 parts by weight, an off-flavor may be felt.

[0023] The gluten can be added not only during the first mixing but also separately during the first mixing and the second mixing. However, from the perspective of forming a sufficient gluten structure, it is preferable to add as much as possible during the first mixing, and it is more preferable to add the entire amount.

[0024] The ascorbic acid means L-ascorbic acid, dehydroascorbic acid, or salts thereof, and ascorbic acid obtained by fermentation method, synthesis method, etc., and extracts, powders, extracts, etc. of fruits such as camu camu (CAMUCAMU; scientific name Myrciaria dubia), acerola, orange, lemon, etc. with a high content of ascorbic acid can be used.

[0025] The ascorbic acid content in the primary mixing material mixture is preferably 0.005 to 0.02 parts by weight, and more preferably 0.007 to 0.01 parts by weight, per 100 parts by weight of flour contained in the frozen dough for high-hydration bread. If the ascorbic acid content is less than 0.005 parts by weight, syneresis may occur during thawing, or the volume of the finished bread may be reduced. If it is more than 0.02 parts by weight, the texture of the bread may become heavy.

[0026] The ascorbic acid can be added not only during the primary mixing, but also in two stages: during the primary and secondary mixing. However, from the viewpoint of shortening the time required for dough formation and stabilizing it, it is preferable to add as much as possible during the primary mixing, and even more preferable to add the entire amount during the primary mixing.

[0027] The aforementioned salt is not particularly limited as long as it is used in the field, and examples include refined salt, high-quality salt, domestic white salt, raw salt, and crushed salt.

[0028] The salt content in the secondary mixing material mixture is preferably 1 to 2.5 parts by weight, and more preferably 1.5 to 2 parts by weight, per 100 parts by weight of flour contained in the frozen dough for high-hydration bread. If the salt content is less than 1 part by weight, the volume of the finished bread may be small, or the bread may have a poor flavor. If it is more than 2.5 parts by weight, the bread may be too salty to eat.

[0029] The aforementioned salt can be added not only during the secondary mixing, but also in separate additions during the primary and secondary mixing stages. However, from the viewpoint of preventing syneresis during thawing, it is preferable to add as much as possible during the secondary mixing stage, and even more preferable to add the entire amount.

[0030] The aforementioned added water is not particularly limited as long as it is potable, and examples include purified water such as distilled water, ion exchange resin treated water, reverse osmosis (RO) treated water, or ultrafiltration (UF) treated water; tap water; natural water such as groundwater or spring water; or alkaline ionized water.

[0031] The water can be added only during the primary mixing, or separately during the primary and secondary mixing. The amount of water added to the primary mixing mixture is preferably 75 to 110 parts by weight, more preferably 75 to 95 parts by weight, and even more preferably 80 to 90 parts by weight, per 100 parts by weight of flour contained in the frozen dough for high-hydration bread. If the amount of water added is less than 75 parts by weight, the moist and chewy texture characteristic of high-hydration bread may not be obtained. The amount of water added to the secondary mixing mixture is preferably 0 to 30 parts by weight, more preferably 5 to 25 parts by weight, and even more preferably 10 to 20 parts by weight, per 100 parts by weight of flour contained in the frozen dough for high-hydration bread. If the amount of water added is more than 30 parts by weight, syneresis may occur during thawing.

[0032] The frozen dough for high-hydration bread of the present invention preferably contains at least one selected from the group consisting of disaccharide alcohol, diacetyl tartrate monoglyceride, and xylanase, from the viewpoint of the volume of bread obtained after heating and cooking following thawing, with disaccharide alcohol being particularly preferred.

[0033] The aforementioned disaccharide alcohol refers to a sugar obtained by reducing the carbonyl group of a disaccharide, and is not particularly limited, but examples include maltitol, isomaltitol, lactitol, etc., and at least one selected from this group may be used.

[0034] The content of the disaccharide alcohol in the primary mixing material mixture is preferably 1 to 2.5 parts by weight (dry weight) per 100 parts by weight of flour contained in the frozen dough for high-hydration bread, more preferably 1.5 to 2.5 parts by weight, and even more preferably 1.5 to 2 parts by weight. If the content of the disaccharide alcohol is less than 1 part by weight, the effect of increasing the volume of the finished bread may not be obtained. Also, if it is more than 2.5 parts by weight, the effect may plateau.

[0035] The disaccharide alcohol can be added in two stages, during the primary and secondary mixing. However, from the viewpoint of stabilizing the formation of the bread dough, it is preferable to add as much as possible during the primary mixing, and even more preferable to add the entire amount.

[0036] The aforementioned diacetyltartrate monoglyceride refers to a compound in which the hydroxyl group of a monoglyceride is ester-bonded to a compound in which the hydroxyl group of tartaric acid has been acetylated.

[0037] The content of diacetyl tartaric acid monoglyceride in the frozen dough for high-hydration bread is preferably 0.1 to 0.5 parts by weight, and more preferably 0.15 to 0.3 parts by weight, per 100 parts by weight of flour contained in the frozen dough for high-hydration bread. If the content of diacetyl tartaric acid monoglyceride is less than 0.1 parts by weight, the effect of increasing the volume of the finished bread may not be obtained. Also, if it is more than 0.5 parts by weight, an off-flavor may be detected.

[0038] The diacetyl tartaric acid monoglyceride can be added in two stages, during primary mixing and secondary mixing. However, from the viewpoint of stabilizing the formation of the bread dough, it is preferable to add as much as possible during primary mixing, and even more preferable to add the entire amount.

[0039] The xylanase mentioned above can be any enzyme that breaks down arabinoxylan contained in wheat flour, and may be pentosanase or hemicellulase.

[0040] The xylanase content in the frozen dough for high-hydration bread is preferably 5 to 100 units, and more preferably 25 to 75 units, per 100g of flour contained in the frozen dough. If the xylanase content is less than 5 units, the effect of making the finished bread larger may not be obtained. Also, if it is more than 100 units, the dough may become sticky and its workability may decrease.

[0041] The xylanase can be added in two stages, during the primary and secondary mixing. However, from the viewpoint of stabilizing the formation of the bread dough, it is preferable to add as much as possible during the primary mixing, and even more preferable to add the entire amount.

[0042] In this invention, the unit of xylanase is expressed in terms of xylose equivalents, measured by the 3,5-dinitrosalicylic acid (DNS) method. That is, one unit is defined as the amount of enzyme that produces a reducing sugar equivalent to 1 μmol of xylose per minute.

[0043] The frozen dough for high-hydration bread may contain sugars other than the disaccharide alcohol, fats and oils, thickeners, emulsifiers other than the diacetyl tartrate monoglyceride, and enzymes other than the xylanase, etc., to the extent that they do not impair the effects of the present invention.

[0044] Examples of sugars other than the aforementioned disaccharide alcohols include sucrose, glucose, fructose, maltose, lactose, etc., and at least one selected from this group can be used.

[0045] The aforementioned oils and fats are not particularly limited as long as they are edible, but examples include vegetable oils such as corn oil, safflower oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, coconut oil, palm oil, palm kernel oil, cocoa butter, and shea butter, as well as animal oils such as milk fat, fish oil, beef tallow, and lard. Furthermore, all oils and fats that are normally used for food can be used, including those that have been transesterified, hardened, or fractionated, and at least one selected from this group can be used.

[0046] Furthermore, examples of fats and oils include shortening, which is obtained by rapidly cooling and kneading a fat composition obtained by adding oil-soluble components such as emulsifiers and fragrances as needed to melted fats and oils and mixing them, and then rapidly cooling and kneading the resulting composition; water-in-oil emulsion fat compositions such as margarine and fat spreads, which are obtained by adding an aqueous solution in which water-soluble components are dissolved as needed to a fat composition obtained by adding oil-soluble components such as emulsifiers and fragrances as needed to melted fats and oils and mixing them, and then rapidly cooling and kneading the mixture; and oil-in-water emulsion fat compositions, which are obtained by adding the fats and oils and oil-soluble components such as emulsifiers and fragrances as needed to an aqueous solution in which water-soluble components such as proteins are dissolved, and then homogenizing the mixture. Any of these can be used.

[0047] Examples of the thickening agents include hydroxypropyl methylcellulose, carboxymethylcellulose, xanthan gum, tamarind seed gum, gellan gum, gum arabic, guar gum, and tara gum.

[0048] Examples of emulsifiers other than the aforementioned diacetyl tartaric acid monoglyceride include glycerin fatty acid esters, acetate monoglyceride, citrate monoglyceride, succinic acid monoglyceride sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin.

[0049] Other enzymes besides xylanase include α-amylase, β-amylase, glucoamylase, and protease.

[0050] The frozen dough for high-hydration bread of the present invention can be manufactured through a primary mixing process, a secondary mixing process, a fermentation process, a dividing process, a shaping process, and a freezing process. The details of each process are described below, but the method for manufacturing the frozen dough for high-hydration bread is not limited to the description below.

[0051] (Primary mixing process (process a1)) First, the material mixture containing the cereal flour, freeze-tolerant baker's yeast, hydroxypropylated phosphate cross-linked starch, gluten, ascorbic acid, and added water, which are added during the primary mixing as described above, is subjected to primary mixing to obtain the material mixture after primary mixing.

[0052] The conditions for the primary mixing are preferably 2 to 8 minutes at low speed and 2 to 30 minutes at medium and / or high speed, and more preferably 2 to 5 minutes at low speed and 6 to 12 minutes at medium and / or high speed.

[0053] Note that the low speed is 1.1~2.5s -1 This is defined as the mixing speed, preferably 1.1 to 2.0 s. -1 Medium speed is a speed greater than or equal to low speed, and is between 1.8 and 4.7 seconds. -1 This is defined as the mixing speed. Preferably, 2.6 to 4.7 seconds. -1 Furthermore, high speed refers to speeds above medium speed, and is between 3.3 and 7.3 seconds. -1 This is defined as the mixing speed. Preferably 4.1 to 7.3 seconds. -1 That is the case.

[0054] Note that low and medium speeds are 1.8 to 2.5 seconds. -1 The same speed can be within this range. In this case, low speed and medium speed are not distinguished, and mixing continues in the same speed range. Also, medium speed and high speed are 3.3~4.7s. -1 The same speed can exist within that range. In this case, medium speed and high speed are not distinguished, and mixing continues in the same speed range.

[0055] If the mixing speed or time during the first mixing is too slow, the ingredients will not disperse well, the dough may become sticky, and the chewy texture of the bread may be compromised. Conversely, if the mixing speed or time during the first mixing is too fast, the chewy texture of the bread may also be compromised.

[0056] Furthermore, in order to obtain bread with a chewier and moister texture, it is acceptable to use pre-mixed and fermented flour and water (medium-thick dough) as part of the ingredients for the first mixing.

[0057] (Secondary mixing process (process a2)) The material mixture obtained in step a1 after primary mixing is to be mixed with the cereal flour, salt, water, etc., which are added during the secondary mixing process as described above. The resulting material mixture for secondary mixing is then subjected to secondary mixing to obtain the material mixture after secondary mixing.

[0058] The conditions for the secondary mixing described above are preferably 2 to 8 minutes at low speed and 1 to 20 minutes at medium and / or high speed, and more preferably 2 to 5 minutes at low speed and 5 to 10 minutes at medium and / or high speed. The definitions of low speed, medium speed, and high speed are the same as above.

[0059] If the mixing speed or time during the second mixing stage is too slow, the ingredients will not disperse well, resulting in an uneven dough and potentially lowering the quality of the finished bread. Conversely, if the mixing speed or time during the second mixing stage is too fast, the dough may become too soft, making it difficult to work with during bread making, and the volume of the finished bread may decrease.

[0060] (Fermentation process (step a3)) The mixture of ingredients obtained after secondary mixing in step a2 is fermented to obtain fermented bread dough. The fermentation conditions are preferably 5 to 35°C for 2 to 60 minutes, more preferably 5 to 20°C for 10 to 30 minutes, and even more preferably 10 to 20°C for 10 to 20 minutes. If the fermentation temperature is lower than 5°C or the fermentation time is shorter than 2 minutes, fermentation may be insufficient. Also, if the fermentation temperature is higher than 35°C or the fermentation time is longer than 60 minutes, fermentation may be excessive, resulting in a smaller volume of bread.

[0061] (Dividing process (process a4)) The fermented dough obtained in step a3 is divided to obtain the divided dough. The amount of dough to be divided is preferably 20 to 500g, more preferably 25 to 400g, and even more preferably 30 to 300g. If the amount of dough to be divided falls outside the above range, it may be difficult to produce the desired bread. The divided dough can be rounded and left to rest as needed. Leaving it to rest loosens the elasticity of the dough, making it easier to shape. The resting time is preferably 5 to 40 minutes at 24 to 34°C. If the temperature is lower than 24°C, the effect of the resting time may not be obtained. If the temperature is higher than 34°C or the time is longer than 40 minutes, over-fermentation may occur.

[0062] (Molding process (process a5)) The divided dough obtained in step a4 is shaped to obtain the final dough after shaping. The thickness of the dough after shaping is preferably 2.5 mm or more, and more preferably 3.5 mm or more. As for the shaping method, for example, a shaping machine with rollers may be used, in which case the dough can be shaped into a strip, sheet, or plate by passing it between the rollers and a conveyor, or between a pair of rollers. If the thickness is less than 2.5 mm, the texture of the resulting bread may become too fine.

[0063] (Freezing process (process a6)) The molded dough obtained in step a5 is frozen to obtain frozen dough. The freezing conditions are preferably -45 to -10°C, more preferably -45 to -15°C, and even more preferably -45 to -20°C. If the freezing temperature is lower than -45°C, the freezing efficiency of the dough may plateau. Also, if it is higher than -10°C, the dough may not freeze sufficiently.

[0064] By carrying out steps a1 to a6 described above, it is possible to obtain frozen dough for high-hydration bread that does not undergo syneresis during thawing even after long-term frozen storage, and that produces bread with a large volume when cooked after thawing.

[0065] Furthermore, the aforementioned frozen dough for high-hydration bread can be thawed, subjected to final fermentation, and then cooked to produce a large loaf of bread.

[0066] The aforementioned frozen storage period is preferably 60 to 150 days, and the longer the period, the more the effects of the present invention can be enjoyed.

[0067] Furthermore, bread made by thawing the frozen dough for high-hydration bread that has been stored frozen for 60 days or more, and then performing the final fermentation and cooking it, is a high-hydration bread in which the specific volume of bread made from frozen dough that has been stored frozen for 150 days is 80-120% of the specific volume of bread made from frozen dough that has been stored frozen for 30 days or less and has a moisture content of 39-52% by weight. Here, the specific volume of bread refers to the volume per unit weight of bread.

[0068] The specific volume of bread obtained by heating frozen dough for high-hydration bread that has been frozen for 150 days is more preferably 80-110%, and even more preferably 85-105%, compared to the specific volume of bread obtained by heating frozen dough that has been frozen for 30 days or less. If the specific volume of the bread is less than 80%, the bread may have a small volume. Also, if it is greater than 120%, the texture of the bread may deteriorate.

[0069] After thawing the aforementioned frozen dough for high-hydration bread, which has a frozen storage period of 60 days or more, the moisture content of the bread, after final fermentation and subsequent heating, is more preferably 44-52% by weight, and even more preferably 48-52% by weight. If the moisture content falls outside this range, the desirable chewy and moist texture may be compromised.

[0070] The thawing conditions for the frozen dough for high-hydration bread can be any conditions that are normal for making bread. For example, 5-40°C for 30-360 minutes is preferable, 10-35°C for 60-180 minutes is more preferable, and 15-25°C for 120-180 minutes is even more preferable. If the thawing temperature is lower than 5°C or the thawing time is shorter than 30 minutes, the dough may not thaw sufficiently. Also, if the thawing temperature is higher than 40°C or the thawing time is longer than 360 minutes, fermentation may proceed too much, resulting in a smaller bread volume.

[0071] The conditions for the final fermentation mentioned above may be the usual conditions for making bread, for example, preferably 25-40°C for 10-90 minutes, more preferably 30-40°C for 20-70 minutes, and even more preferably 35-40°C for 30-70 minutes. If the fermentation temperature is lower than 25°C or the fermentation time is shorter than 10 minutes, the fermentation may be insufficient. Also, if the fermentation temperature is higher than 40°C or the fermentation time is longer than 90 minutes, the dough may ferment too much, resulting in a reduced volume in the finished bread or a strong fermentation odor.

[0072] The aforementioned cooking methods include baking, steaming, and deep-frying. Of these, baking is preferred. The cooking conditions may be the usual conditions for making bread. [Examples]

[0073] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0074] The raw materials used in the examples and comparative examples are as follows: 1) "Million" manufactured by Nippon Flour Mills Co., Ltd. (Moisture content: 14.5%) 2) Kaneka Yeast TG manufactured by Kaneka Corporation (moisture content: 65%) 3) "Jahirato P" manufactured by Nippon Seito Co., Ltd. (moisture content: 0.7%) 4) "Pine Aqua" manufactured by Matsutani Chemical Industry Co., Ltd. (hydroxypropylated phosphate cross-linked starch derived from waxy potatoes, moisture content: 8%) 5) "Matsuno Rin 500" manufactured by Matsutani Chemical Industry Co., Ltd. (mixture of pregelatinized starch derived from potatoes and pregelatinized starch derived from tapioca, moisture content: 4.5%) 6) "Fumerit A2" manufactured by Nagata Sangyo Co., Ltd. (moisture content: 6.5%) 7) "L-Ascorbic Acid" manufactured by Fuso Chemical Industry Co., Ltd. (moisture content: 0%) 8) "Refined Salt" manufactured by the Salt Industry Center, a public interest incorporated foundation (moisture content: 0%) 9) "Everlight G" manufactured by Kaneka Corporation (moisture content: 0%) 10) "Amar Syrup" manufactured by Mitsubishi Corporation Food Life Science Co., Ltd. (moisture content: 25%) 11) "Admurder Tem 1935" manufactured by Kerry Ingredients and Flavours (moisture content: 0%) 12) "Bakezyme BXP500" (2700 units, moisture content: 11.7%) manufactured by DSM Food Specialities B.V.

[0075] <Measurement of Moisture in Bread> The weight (X) of the crumb part of the bread obtained in the examples and comparative examples, and the weight (Y) after holding the crumb part in an oven at 105°C for 5 hours were measured, and the value calculated by the following formula was taken as the moisture content. Moisture content of bread (weight%) = [(X - Y) / X] × 100

[0076] <Measurement of Specific Volume of Bread> 0) Using a laser volume measuring instrument "WinVM200" manufactured by Astex Co., Ltd., the volume (cm 3 ) of the bread whose weight (g) had been measured in advance was measured, and the value (cm 3 / g) measured by dividing the obtained volume by the weight was taken as the specific volume of the bread.

[0077] <Evaluation of Water Separation during Thawing of Frozen Dough for High-Moisture Bread> The frozen dough for high-hydration bread prepared in the examples and comparative examples was placed on filter paper (Qualitative Filter Paper No. 2, φ90 mm, manufactured by Toyo Filter Paper Co., Ltd.), left to stand at 20°C for 180 minutes to thaw, and the amount of water absorbed by the filter paper [Y(g)] was measured. The ratio to the frozen dough for high-hydration bread [X(g)] was defined as the syneresis rate and evaluated according to the following criteria. Water separation rate (%)=(Y / X)×100 5 points: No syneresis (syneresis rate = less than 0.5%) 4 points: Almost no water separation (water separation rate = 0.5% or more and less than 1%) 3 points: There is some water separation, but the product quality is not affected (water separation rate = 1% or more but less than 1.5%). Points 2: There is some water separation, which is a problem for the product's marketability (water separation rate = 1.5% to less than 2%). 1 point: There is excessive water separation, making it unsuitable for sale (water separation rate = 2% or more).

[0078] <Evaluation of bread volume> The specific volume [V(cm³)] of the bread obtained by thawing and cooking the frozen dough for high-hydration bread prepared in the examples and comparative examples after 14 days of frozen storage. 3 [W(cm³)] and the specific volume [W(cm³)] of bread obtained after thawing and cooking after being frozen for 150 days. 3 Each of the values ​​( / g) was measured, and their ratio [(W) / (V)×100] was determined and evaluated according to the following criteria. 5 points: The volume of the bread after 150 days of freezing is still sufficiently large (ratio = 90% or more). 4 points: The volume of the bread after 150 days of frozen storage is large (ratio = 85% to less than 90%). 3 points: The volume of the bread after 150 days of frozen storage is slightly smaller, but the product quality is not affected (ratio = 80% to less than 85%). 2 points: The volume of the bread after 150 days of frozen storage is small, which is a problem for its marketability (ratio = 70% to less than 80%). 1 point: The volume of the bread after 150 days of frozen storage is extremely small, making it unsaleable (ratio = less than 70%).

[0079] <Overall Rating> An overall evaluation was conducted based on the results of evaluations regarding water separation during thawing and the volume of bread during frozen storage. The evaluation criteria were as follows: A: The product does not produce water separation during thawing, and the bread volume is either 4 or 5 points, with at least one of them being 5 points. B: Both the amount of water released during thawing and the volume of the bread are 4 points, or the amount of water released during thawing and the volume of the bread are 3 points or more and 5 points or less, with one of them being 3 points. C: Both the occurrence of water separation during thawing and the volume of the bread being 3 points are present. D: Water separation occurs during thawing, and the bread volume is between 2 and 5 points, with at least one of the two being 2 points. E: The bread has two or more properties: water separation occurs during thawing, and at least one of the two properties is a single point in volume.

[0080] (Example 1) Preparation of frozen dough for high-hydration bread and high-hydration bread According to Table 1, the ingredients for the primary mixing were mixed using a vertical mixer "HPI-20M" (manufactured by Kanto Mixing Machine Industry Co., Ltd.) at low speed for 2 minutes, medium speed for 4 minutes, and high speed for 4 minutes (primary mixing). Then, the ingredients for the secondary mixing were added to the mixture after the primary mixing and mixed at low speed for 2 minutes, medium speed for 4 minutes, and high speed for 3 minutes (secondary mixing), and kneaded to 20°C ± 1°C. After the secondary mixing was completed, the dough was left to stand at 20°C and 60% humidity for 15 minutes to obtain floor-fermented dough. The floor-fermented dough was divided into 80g portions and rounded, and then the dough was left to stand at 20°C and 60% humidity for 10 minutes to obtain bench-fermented dough. After benching, the dough was passed through a three-stage molder "FM31Z" (manufactured by Fujisawa Maruzen Co., Ltd.) with the gaps between the rollers set to 12mm, 6mm, and 2.2mm from top to bottom, respectively, to degas it to a thickness of approximately 3mm. After rolling the dough into a rod shape, a 25mm high rolling plate was used to obtain a rod-shaped dough. The rod-shaped dough was frozen in a -35°C rapid freezer for 40 minutes to produce frozen dough for high-hydration bread, and then stored at -20°C for 150 days. The frozen dough for high-hydration bread was left to stand at 20°C and 70% humidity for 120 minutes to obtain thawed dough, and the obtained thawed dough was left to stand at 35°C and 60% humidity to obtain proofed dough. The proofed dough was placed on a slip peel and transferred to a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.). The oven was baked at 260°C (top heat) and 240°C (bottom heat) with steam added for 10 seconds, followed by 10 minutes of baking to obtain the bread. Table 1 shows the results of evaluating the amount of syneresis that occurred when the frozen dough for high-hydration bread was thawed, and the volume of the bread obtained after heating and cooking.

[0081] [Table 1]

[0082] (Examples 2-3, Comparative Example 1) Frozen dough for high-hydration bread and preparation of high-hydration bread According to Table 1, frozen dough for high-hydration bread was prepared in the same manner as in Example 1, except that the amount of hydroxypropylated phosphate cross-linked starch added during the primary mixing was changed from 2.0 parts by weight to 1.0 part by weight (Example 2), 5.0 parts by weight (Example 3), or 0.5 parts by weight (Comparative Example 1). After freezing and storage, the dough was thawed, and after final fermentation, it was baked to obtain bread. Table 1 shows the results of evaluating the syneresis of the frozen dough for high-hydration bread during thawing and the volume of the bread obtained after heating and cooking.

[0083] (Comparative Example 2) Frozen dough for high-hydration bread and preparation of high-hydration bread According to Table 1, frozen dough for high-hydration bread was prepared in the same manner as in Example 1, except that hydroxypropylated phosphate cross-linked starch was replaced with pregelatinized starch. After freezing and storage, the dough was thawed, and after final fermentation, bread was baked to obtain the bread. Table 1 shows the results of evaluating the syneresis of the frozen dough for high-hydration bread during thawing and the volume of the bread obtained after heating and cooking following thawing.

[0084] As is clear from Table 1, the frozen dough for high-hydration bread (Examples 1-3) with a hydroxypropylated phosphate cross-linked starch content in the range of 1 to 5 parts by weight per 100 parts by weight of flour showed good results in terms of syneresis during thawing and the volume of bread obtained after heating and cooking. On the other hand, the frozen dough for high-hydration bread (Comparative Example 1) with a low hydroxypropylated phosphate cross-linked starch content of 0.5 parts by weight per 100 parts by weight of flour showed poor syneresis during thawing and the volume of bread obtained after heating and cooking, resulting in an overall evaluation of E. Furthermore, the frozen dough for high-hydration bread (Comparative Example 2) made using pregelatinized starch instead of hydroxypropylated phosphate cross-linked starch also showed poor syneresis during thawing and the volume of bread obtained after heating and cooking, resulting in an overall evaluation of E.

[0085] (Examples 4-5, Comparative Example 3) Frozen dough for high-hydration bread and preparation of high-hydration bread According to Table 2, frozen dough for high-hydration bread was prepared in the same manner as in Example 1, except that the amount of gluten added during the primary mixing was changed from 2.0 parts by weight to 0.5 parts by weight (Example 4), 3.5 parts by weight (Example 5), or not added (Comparative Example 3). After freezing and storage, the dough was thawed, and after final fermentation, it was baked to obtain bread. Table 2 shows the results of evaluating the amount of syneresis that occurred when the frozen dough for high-hydration bread was thawed, and the volume of the bread obtained after heating and cooking after thawing.

[0086] [Table 2]

[0087] As is clear from Table 2, the frozen dough for high-hydration bread (Examples 1, 4-5) with a gluten content in the range of 0.5 to 3.5 parts by weight per 100 parts by weight of flour showed good results in terms of syneresis during thawing and the volume of bread obtained after heating and cooking. On the other hand, the frozen dough for high-hydration bread without added gluten (Comparative Example 3) showed poor results in terms of syneresis during thawing and the volume of bread obtained after heating and cooking, resulting in an overall evaluation of E.

[0088] (Examples 6-7, Comparative Example 4) Frozen dough for high-hydration bread and preparation of high-hydration bread According to Table 3, frozen dough for high-hydration bread was prepared in the same manner as in Example 1, except that the amount of ascorbic acid added during the primary mixing was changed from 0.0075 parts by weight to 0.005 parts by weight (Example 6), 0.02 parts by weight (Example 7), or 0.003 parts by weight (Comparative Example 4). After freezing and storage, the dough was thawed, and after final fermentation, it was baked to obtain bread. Table 3 shows the results of evaluating the amount of syneresis that occurred when the frozen dough for high-hydration bread was thawed, and the volume of the bread obtained after heating and cooking after thawing.

[0089] [Table 3]

[0090] As is clear from Table 3, the frozen dough for high-hydration bread (Examples 1, 6-7) with an ascorbic acid content in the range of 0.005 to 0.02 parts by weight per 100 parts by weight of flour showed good results in terms of syneresis during thawing and the volume of bread obtained after heating and cooking. On the other hand, the frozen dough for high-hydration bread (Comparative Example 4) with a low ascorbic acid content of 0.003 parts by weight per 100 parts by weight of flour showed poor results in terms of syneresis during thawing and the volume of bread obtained after heating and cooking, resulting in an overall evaluation of E.

[0091] (Examples 8-10) Frozen dough for high-hydration bread and preparation of high-hydration bread According to Table 4, a frozen dough for high-hydration bread was prepared in the same manner as in Example 1, except that the following were added during the primary mixing of the formulation of Example 1: disaccharide alcohol: 3.0 parts by weight (2.25 parts by weight by dry weight) (Example 8), diacetyl tartaric acid monoglyceride: 0.15 parts by weight (Example 9), or xylanase: 0.005 parts by weight (13.5 units per 100 g of strong flour) (Example 10). After freezing and storage, the dough was thawed, and after final fermentation, it was baked to obtain bread. Table 4 shows the results of evaluating the syneresis of the frozen dough for high-hydration bread during thawing and the volume of the bread obtained after heating and cooking.

[0092] [Table 4]

[0093] (Comparative Example 5) Frozen dough for high-hydration bread and preparation of high-hydration bread According to Table 4, frozen dough for high-hydration bread was prepared in the same manner as in Example 1, except that 2.0 parts by weight of salt were not added during the secondary mixing, and 2.0 parts by weight were added during the primary mixing. After freezing and storage, the dough was thawed, and after final fermentation, it was baked to obtain bread. Table 4 shows the results of evaluating the syneresis of the frozen dough for high-hydration bread during thawing and the volume of the bread obtained after heating and cooking following thawing.

[0094] As is clear from Table 4, the frozen dough for high-hydration bread (Examples 1, 8-10) prepared by adding salt during secondary mixing showed good results in terms of syneresis during thawing and the volume of bread obtained after cooking. In particular, the frozen dough for high-hydration bread (Example 8), in which the disaccharide alcohol content was in the range of 1 to 2.5 parts by weight (dry weight) per 100 parts by weight of flour during primary mixing, produced a very large volume of bread after cooking after thawing, resulting in the best evaluation. On the other hand, the frozen dough for high-hydration bread (Comparative Example 5), prepared without adding salt during secondary mixing, showed poor evaluation of the volume of bread obtained after cooking after thawing, resulting in an overall evaluation of D.

Claims

1. A frozen dough for high-hydration bread containing 80 to 110 parts by weight of water per 100 parts by weight of flour, In addition to 80 to 100 parts by weight of cereal flour, a primary mixing mixture containing 0.1 to 5 parts by weight (dry weight) of freeze-tolerant baker's yeast, 1 to 5 parts by weight (dry weight) of hydroxypropylated phosphate cross-linked starch, 0.5 to 3.5 parts by weight of gluten, 0.005 to 0.02 parts by weight of ascorbic acid, and 75 to 110 parts by weight of added water, per 100 parts by weight of cereal flour contained in frozen dough for high-hydration bread, is primary mixed at low speed for 2 to 8 minutes and at medium and / or high speed for 2 to 30 minutes. The material mixture after primary mixing is to which 20 to 0 parts by weight of grain flour, 1 to 2.5 parts by weight of salt (as an additional material to be added during secondary mixing), and 0 to 30 parts by weight of added water are added. This secondary mixing material mixture is then secondary mixed at a low speed for 2 to 8 minutes and at a medium and / or high speed for 1 to 20 minutes. Frozen dough for high-hydration bread, where the ingredient mixture after secondary mixing is fermented at 5-35°C for 2-60 minutes and then frozen and stored at -45--10°C for 60-150 days.

2. Bread made by thawing frozen dough for high-hydration bread that has a frozen storage period of 60 days or more, and then heating and cooking it after the final fermentation. The frozen dough for high-hydration bread is the frozen dough for high-hydration bread described in claim 1, A high-hydration bread in which the specific volume of bread obtained by heating and cooking the frozen dough for high-hydration bread that has a frozen storage period of 150 days is 80-120% of the specific volume of bread obtained by heating and cooking the frozen dough that has a frozen storage period of 30 days or less, and the moisture content is 39-52% by weight.

3. A method for producing frozen dough for high-hydration bread, comprising 80 to 110 parts by weight of water per 100 parts by weight of flour contained in the frozen dough for high-hydration bread, The amount of flour added during the primary mixing is 80 to 100 parts by weight, the amount of flour added during the secondary mixing is 20 to 0 parts by weight, and the total amount of flour is 100 parts by weight. As an ingredient to be added during primary mixing other than the aforementioned flour, a primary mixing mixture is prepared containing, for every 100 parts by weight of flour contained in the frozen dough for high-hydration bread, 0.1 to 5 parts by weight (dry weight) of freeze-tolerant baker's yeast, 1 to 5 parts by weight (dry weight) of hydroxypropylated phosphate cross-linked starch, 0.5 to 3.5 parts by weight of gluten, 0.005 to 0.02 parts by weight of ascorbic acid, and 75 to 110 parts by weight of added water. A primary mixing process is performed at low speed for 2 to 8 minutes, and at medium and / or high speed for 2 to 30 minutes. The process involves adding 1 to 2.5 parts by weight of salt and 0 to 30 parts by weight of added water to the material mixture after primary mixing, and then performing secondary mixing of this mixture at a low speed for 2 to 8 minutes and at a medium and / or high speed for 1 to 20 minutes. The process involves fermenting the mixture of ingredients after secondary mixing at 5-35°C for 2-60 minutes, The process of dividing the dough after fermentation, The process of shaping the dough after division, The process of freezing the molded dough at -45 to -10°C, A method for producing frozen dough for high-hydration bread, including the following.

4. The method for producing frozen dough for high-hydration bread according to claim 3, wherein the content of disaccharide alcohol in the primary mixing material mixture is 1 to 2.5 parts by weight (dry weight) per 100 parts by weight of cereal flour contained in the frozen dough for high-hydration bread.

5. A method for producing high-hydration bread, comprising thawing the frozen dough for high-hydration bread obtained by the manufacturing method described in claim 3 or 4 at 5 to 40°C for 30 to 360 minutes, then performing a final fermentation at 25 to 40°C for 10 to 90 minutes, and then cooking the dough.

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