Method for producing bread, method for predicting bread-making properties and bread quality, and method for using water roux dough for producing bread to produce bread

Abstract

A method for producing bread is characterized by comprising: (a) a step for mixing wheat flour and warm water, or mixing wheat flour and water and then heating the mixture, to prepare a water roux dough; (b) a step for measuring, using a rapid visco analyzer, the final viscosity and the peak viscosity of a slurry obtained by adding water to a portion of the water roux dough to form a suspension; and (c) a step for preparing a bread dough using the water roux dough, the value of (final viscosity) / (peak viscosity) being adjusted to 0.9-1.5.

Description

Bread manufacturing method, method for predicting bread-making properties and bread quality, and method for using bread-making yudan dough

[0001] The present invention relates to a method for producing bread, a method for predicting bread-making properties and bread quality, and a method for using a tangdane dough for bread production in the production of bread.

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

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

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

[0005] Japanese Patent Laid-Open No. 59-156236 Japanese Patent Laid-Open No. 2000-262205 Japanese Patent Laid-Open No. 2003-009758 Japanese Patent Laid-Open No. 2004-105195 Japanese Patent Laid-Open No. 2004-000123

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

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

[0008] In order to achieve the above-mentioned object, the method for producing bread according to the first aspect of the present invention comprises the steps of: (a) preparing a yudan dough by mixing wheat flour with warm water, or by mixing wheat flour with water and then heating; (b) using a Rapid Visco analyzer to measure the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the yudan dough to form a suspension; and (c) preparing bread dough using the yudan dough, and is characterized in that the value of the final viscosity / peak viscosity is adjusted to be 0.9 to 1.5.

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

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

[0011] A method according to a third aspect of the present invention is a method of using a yudan dough for making bread to make bread, wherein when the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the yudan dough for making bread to form a suspension are measured using a Rapid Visco Analyzer, the value of the final viscosity / peak viscosity is 0.9 to 1.5.

[0012] According to the present invention, it is possible to provide a method for producing bread that can control the degree of bread-making ability and the quality of the final bread; a method for predicting bread-making ability and bread quality that can quickly and easily predict the degree of bread-making ability and bread quality from Yudane dough; and a method for using Yudane dough for bread production to produce bread, which can yield bread dough with good bread-making ability and produce high-quality bread that is sweet, chewy, and has a texture that melts in the mouth.

[0013] (1. Method for Producing Breads) The method for producing breads of the present invention includes the following steps: (a) preparing a tangzhong dough by mixing wheat flour with warm water, or by mixing wheat flour with water and then heating; (b) using a Rapid Visco analyzer to measure the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the tangzhong dough to form a suspension; and (c) preparing bread dough using the tangzhong dough. Here, the final viscosity / peak viscosity value of the slurry obtained in step (b) is adjusted to 0.9 to 1.5. If the value is within this range, the bread dough has good baking properties, and high-quality breads with a sweet, chewy, and melt-in-the-mouth texture can be produced. Therefore, the method for producing breads of the present invention makes it possible to control the degree of baking properties and the quality of the final breads obtained, and to efficiently and stably prepare and produce bread dough with high baking properties and high-quality breads.

[0014] In this specification, "breads" includes breads produced by baking, such as white bread, sweet buns, rolls, butter rolls, French bread, etc., as well as donuts, steamed bread, etc. "Breads" are not particularly limited and include all baked foods that are obtained by heating dough made from at least wheat flour and water and are generally classified as breads.

[0015] In this specification, Rapid Visco Analyser may be referred to as "RVA."

[0016] In step (a), the tangzhong dough is prepared by mixing wheat flour with warm water, or by mixing wheat flour with water and then heating. The amount of warm water or water mixed with the wheat flour is an amount known in the art to be added when making tangzhong dough, and a sufficient amount of warm water or water is added relative to the wheat flour. In this specification, "warm water" refers to, for example, water at 50°C or above, preferably 50°C to 85°C.

[0017] In step (a), the temperature of the prepared Yudane dough is, for example, preferably 50°C or higher, and more preferably 50°C to 85°C.

[0018] In step (a), when preparing the Yudane dough, in addition to wheat flour and warm water or water, salt, sugar, vinegar, shortening, grain flour such as rice flour or potato starch, or combinations thereof may be added as ingredients of the Yudane dough, if necessary.

[0019] In step (b), water is added to a portion of the Yudane dough obtained in step (a) to form a suspension, thereby preparing a slurry, and the final viscosity and peak viscosity of the slurry are measured using a Rapid Visco Analyzer. In this specification, the "final viscosity" may be referred to as "Final Viscosity," and the "peak viscosity" may be referred to as "Peak."

[0020] In step (b), the Yudane dough obtained in step (a) is appropriately sampled and a portion thereof is taken to prepare a slurry. The slurry is prepared, for example, by adding water to a Yudane dough in an amount such that the total amount of wheat flour and grain flour in the Yudane dough is 3.5 g, together with the water derived from the Yudane dough, to make a suspension of 25 g. In addition, as the Yudane dough for preparing the slurry in step (b), the Yudane dough obtained in step (a) may be used as is, or the Yudane dough obtained in step (a) may be used after being cooled, or the Yudane dough obtained in step (a) may be frozen and then thawed, or the Yudane dough obtained in step (a) may be dehydrated with high concentration ethanol.

[0021] In step (b), the final viscosity and peak viscosity of the slurry obtained as described above are measured using a Rapid Visco Analyzer (RVA). Measurement by RVA is performed in accordance with AACC International Methods 76-21 Standard 2. More specifically, the slurry is held at 50°C for 1 minute, heated to 95°C at a heating rate of 6°C / min, held at 95°C for 5 minutes, cooled to 50°C at a cooling rate of 6°C / min, and held at 50°C for 1 minute. The paddle rotation speed is 960 rpm for the first 10 seconds and then 160 rpm, and the viscosity of the slurry is measured. Under the above-mentioned conditions, the "peak viscosity" and "final viscosity" of the slurry are measured, where "peak viscosity" refers to the maximum viscosity obtained during the temperature rise or while the slurry is held at the highest temperature under the set conditions, and "final viscosity" refers to the viscosity obtained at the end of the measurement.

[0022] In the bread manufacturing method of the present invention, the final viscosity / peak viscosity value of the slurry is adjusted to be within the range of 0.9 to 1.5. The "final viscosity / peak viscosity value" is the value obtained by dividing the "final viscosity" value of the slurry obtained from a portion of the Yudane dough measured in step (b) by the "peak viscosity" value of the same slurry. When the final viscosity / peak viscosity value of the slurry is within the range of 0.9 to 1.5, the bread making properties of the bread dough are good, and high-quality breads with a sweet, chewy, and melt-in-the-mouth texture are obtained.

[0023] Step (c) is a step of preparing bread dough using the Yuzane dough obtained in step (a). Bread dough can be prepared by a known method using the Yuzane dough obtained in step (a). For example, bread dough can be obtained by adding flour, yeast, and auxiliary ingredients commonly used in bread dough production (salt, sugars, eggs, powdered milk, oils and fats, improvers, etc.), water, etc. to the Yuzane dough and kneading. Alternatively, bread dough can be obtained by adding a sponge dough prepared by a known method to the Yuzane dough, adding flour, yeast, auxiliary ingredients commonly used in bread dough production (similar to above), water, etc., and kneading.

[0024] The dough obtained in step (c) can be fermented, shaped, baked, etc. according to known procedures to produce breads.

[0025] Examples of flours that can be used in the present invention include wheat flour such as soft flour, medium flour, strong flour, extra-strong flour, and whole wheat flour, as well as rye flour, rice flour, starch flour (potato starch, bracken-starch mochi flour, etc.), and mixtures thereof, with wheat flour being preferred.Yeast that can be used in the present invention includes commercially available fresh yeast, dry yeast, instant dry yeast, etc.

[0026] The wheat variety or brand of wheat flour used in the present invention is not particularly limited, but any variety or brand that exhibits the Waxy gene, which expresses starch properties, can be used. That is, varieties or brands in which the Waxy gene is wild-type, such as "1CW (No. 1 Canada Western Red Spring)," "HRW (Hard Red Winter)," "Shirogane Komugi," "Sato no Sora," and "Kitami 95," as well as varieties in which one or more Waxy genes are deleted, such as "ASW (Australian Standard White)," "Haruyokoi," "Yumechikara," "Kitahonami," "Kitanokaori," "Chikugoizumi," "Harukaze Fuwari," "Mochihime," "Hanamanten," and "Kinuakari," can be used, and these wheat flours can also be blended and used.

[0027] (2. Method for predicting bread-making properties and bread quality) The method for predicting bread-making properties and bread quality of the present invention comprises the steps of: (a) preparing a yudan dough by mixing wheat flour with warm water, or by mixing wheat flour with water and then heating; (b) using a Rapid Visco analyzer to measure the final viscosity and peak viscosity of a slurry obtained by adding water to a part of the yudan dough to form a suspension; and (c) determining that the bread-making properties are good and that the quality of the bread after baking is high when the value of final viscosity / peak viscosity is 0.9 to 1.5. Details of steps (a) and (b) are the same as those described above.

[0028] In step (c), if the final viscosity / peak viscosity value of the slurry obtained in step (b) is 0.9 to 1.5, the bread-making properties are judged to be good and the quality of the baked breads is high. The methods for measuring and calculating the final viscosity / peak viscosity values ​​are the same as those described above. As used herein, "bread-making properties" refers to the state of the dough during bread-making (e.g., the degree of stickiness of the dough, the fineness of the inner phase, the extensibility of the dough, the elasticity of the dough, the ease of dividing the dough, etc.), and the baker can judge "high bread-making properties" or "good bread-making properties" by visually and tactilely checking. As used herein, "high bread-making properties" and "good bread-making properties" refer to a good balance between the spreadability and elasticity of the dough during bread-making, low stickiness of the dough, a fine inner phase, a desired degree of dough extensibility, a desired degree of dough elasticity, or ease of dividing the dough, or a combination thereof. Furthermore, in this specification, "breads of high quality after baking" can be determined to be of high quality when, upon eating the breads after baking and sensory evaluation, (i) the breads are sweet, (ii) the breads have a chewy texture, (iii) the breads have a texture that melts easily in the mouth, or when any two or all of (i) to (iii) are applicable.

[0029] By using the method for predicting bread-making properties and bread quality of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good or not at the Yudane dough stage before the bread is finally made, and whether the quality of the bread after baking (the final bread) will be high or not.

[0030] (3. Method for Use in Producing Breads) The method for using the Yudane dough for producing bread of the present invention to produce breads is characterized in that, when the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the Yudane dough for producing bread to form a suspension are measured using a Rapid Visco Analyzer, the final viscosity / peak viscosity value is 0.9 to 1.5. According to the method of the present invention, a bread dough with excellent bread-making properties can be obtained, and high-quality breads can be produced that are sweet, chewy, and have a texture that melts in the mouth.

[0031] (4. Conclusion) According to the bread manufacturing method of the present invention, the final viscosity / peak viscosity value of the tangdane dough-derived slurry measured by a Rapid Visco Analyzer is within a predetermined range, resulting in good bread-making properties of the bread dough, allowing for the stable and efficient production of high-quality breads that are sweet, chewy, and have a melt-in-the-mouth texture. Furthermore, by using the method for predicting bread-making properties and bread quality of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good or not at the tangdane dough stage before the bread is finally completed, and whether the quality of the breads after baking (the final breads) will be high or not, which is expected to have a major impact on the bread manufacturing industry.

[0032] The present invention will be specifically described below with reference to examples, although the present invention is not limited to these examples.

[0033] In all of the following examples, the composition of each ingredient is shown in parts by weight relative to 100 parts of wheat flour.

[0034] Example 1 Bread was produced by the sponge dough method, and the bread-making properties and quality of the bread were examined.

[0035] (Preparation conditions for Yudane dough) (1) Test Example 1: 100 parts by weight of wheat flour (commercially available foreign-produced strong wheat flour) was placed in a mixer bowl, and 100 parts by weight of warm water preheated to 85°C was gradually added while kneading the flour, and the mixture was kneaded until homogeneous to prepare Yudane dough. (2) Test Example 2: 100 parts by weight of wheat flour (commercially available domestic wheat flour: Haruyokoi flour) was placed in a food processor, and 140 parts by weight of warm water preheated to 85°C was added to the wheat flour, and the mixture was kneaded for 10 seconds to prepare a homogeneous Yudane dough. (3) Comparative Example 1: 95 parts by weight of wheat flour (commercially available foreign-produced strong wheat flour) and cereal flour (5 parts by weight of cornstarch) were placed in a mixer bowl, and 150 parts by weight of warm water preheated to 98°C was gradually added while kneading the wheat flour, and the mixture was kneaded until homogeneous to prepare Yudane dough. (4) Comparative Example 2 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Haruyokoi flour) was placed in a food processor, and 80 parts by weight of warm water heated to 72°C was added to the wheat flour, followed by kneading for 10 seconds to prepare a uniform Yudane dough.

[0036] (Measurement by Rapid Visco Analyzer) After allowing the various Yudane dough samples obtained as described above to cool, they were subjected to measurement using a Rapid Visco Analyzer (manufactured by TecMaster Perten). More specifically, a portion of each Yudane dough sample that had cooled was sampled to prepare a slurry. The slurry was prepared by adding water to an amount of Yudane dough so that the total amount of wheat flour and cereal flour in the Yudane dough was 3.5 g, and adding water to the Yudane dough to make a total of 25 g, including the water derived from the Yudane dough, to form a suspension. The prepared suspension was placed in a container (canister) used for the Rapid Visco Analyzer, the paddle was set in the canister, and the canister was inserted into the device. Measurements using the Rapid Visco Analyzer were performed using a method in accordance with AACC (AACC International Methods) 76-21 standard 2. More specifically, the slurry was held at 50°C for 1 minute, heated to 95°C at a heating rate of 6°C / min, held at 95°C for 5 minutes, cooled to 50°C at a cooling rate of 6°C / min, and held at 50°C for 1 minute. The paddle rotation speed was 960 rpm for the first 10 seconds and then 160 rpm, and the "peak viscosity" and "final viscosity" of the slurry were measured. The "final viscosity" value was divided by the "peak viscosity" value to calculate the "final viscosity / peak viscosity value" (hereinafter referred to as "Final / Peak value" in Tables 1 to 5).

[0037] (Low temperature storage conditions) The various Yudane doughs obtained as described above were matured by storing them in a refrigerator at 5°C for 24 hours.

[0038] (Sponge dough preparation conditions) Sponge dough was prepared according to the formulation shown in Table 1 under the following conditions. Sponge dough mixing conditions: Using a vertical mixer HPS-30M (manufactured by Kanto Mixing Machinery Co., Ltd.), mix at low speed for 2 minutes, then at medium-high speed for 2 minutes. Kneading temperature: 24°C. Sponge dough fermentation conditions: 27°C, 4 hours.

[0039] (Conditions for preparing the dough) The dough was prepared according to the usual method under the following conditions using the sponge dough, each Yudane dough after aging and storage, and the ingredients shown in Table 1 (bread-making dough formulation). Each Yudane dough was formulated so that the amount of flour in the Yudane dough was 20 parts by weight of the total amount of flour used to make the bread dough.

[0040] (Mixing conditions for the main kneading) Using a vertical mixer HPS-30M (manufactured by Kanto Mixing Machinery Co., Ltd.), the ingredients shown in Table 1 were kneaded except for the shortening. When the gluten in the dough was sufficiently reconstituted and a dough membrane was formed, shortening was added and the mixture was kneaded again. When the gluten in the bread dough was sufficiently reconstituted and the dough membrane was in a smooth, stretchy state, the kneading was completed. Kneading temperature: 26.5°C

[0041] (Fermentation and baking conditions) Next, bread was produced by fermentation and baking in the usual manner under the following conditions. Floor time: 30°C, 15 minutes. Dividing and rolling: The dough was manually divided into 230g portions and rolled. Bench time: 30°C, 18 minutes. Shaping: Hand-rolled (four dough balls were packed into a 2-loaf mold). Final fermentation: 38°C, 58 minutes (matched to the time when Test Example 1 reached ±0cm above the mold). Baking: Top heat 190°C, bottom heat 215°C, 35 minutes.

[0042] (Evaluation) Bread making evaluation was performed by a number of experienced bakers through a comprehensive sensory evaluation (dough condition during bread making, texture (stickiness), flavor (sweetness), melt-in-the-mouth (does not form balls)), and specific volume. The dough condition during bread making was evaluated by four panelists, and the texture (stickiness), flavor (sweetness), and melt-in-the-mouth evaluation were performed by five panelists. The bread making result evaluation criteria were given a score of 5 for good, 3 for average, and 1 for needing improvement, and each item was calculated as a score of the overall evaluation by all panelists. Regarding specific volume, after the baked bread was cooled to room temperature, the volume (mL) of the bread was measured using a 3D laser volumeter K-AXIS AR-01 (manufactured by K-Axis Co., Ltd.), and the specific volume (mL / g) was calculated by dividing it by the mass (g), and the average value of the measurements was used as the result. For the overall evaluation, a score of 3 or more was considered a pass.

[0043] (Results) The results are shown in Table 1. The breads made using the Yudane dough of Test Examples 1 and 2, which have a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough conditions during bread-making than Comparative Examples 1 and 2, which are outside that range, and also exhibited very good sweetness, chewiness, and melt-in-the-mouth texture in the sensory evaluation. Test Examples 1 and 2 also showed good values ​​for the specific volume of the bread, and compared to Comparative Examples 1 and 2, high-quality bread was obtained as an overall evaluation.

[0044]

[0045] Example 2 Roll bread was produced by the no-time method, and the bread-making properties and the quality of the bread were examined.

[0046] (Preparation conditions for Yudane dough) (1) Test Example 3: 100 parts by weight of wheat flour (commercially available foreign-produced strong wheat flour) and 7.5 parts by weight of salt were placed in a mixer bowl, and 200 parts by weight of warm water heated to 98°C was gradually added while kneading, and the mixture was kneaded until homogeneous to prepare Yudane dough. (2) Test Example 4: 95 parts by weight of wheat flour (commercially available foreign-produced strong wheat flour), 5 parts by weight of grain flour (commercially available rice flour), and 110 parts by weight of water were kneaded, and then heated in a water bath at 55°C for 45 minutes to prepare a homogeneous Yudane dough. (3) Test Example 5: 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Yumechikara flour) was placed in a mixer bowl, and 100 parts by weight of warm water heated to 65°C was gradually added while kneading, and the mixture was kneaded until homogeneous to prepare Yudane dough. (4) Test Example 6: 99 parts by weight of wheat flour (commercially available foreign wheat flour), 5 parts by weight of salt, 1 part by weight of grain flour (commercially available rice flour), and 120 parts by weight of water were kneaded together, and then heated in a water bath at 60°C for 45 minutes to prepare a uniform Yudane dough. (5) Test Example 7: 100 parts by weight of wheat flour (commercially available domestic wheat flour: Haruyokoi flour) was placed in a food processor, and 150 parts by weight of warm water heated to 85°C was added. The mixture was kneaded for 10 seconds to prepare a uniform Yudane dough. (6) Comparative Example 3: 97 parts by weight of wheat flour (commercially available foreign wheat flour), 150 parts by weight of water, and 3 parts by weight of grain flour (commercially available rice flour) were kneaded together, and then heated in a water bath at 85°C for 45 minutes to prepare a uniform Yudane dough. (7) Comparative Example 4 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Haruyokoi flour) was placed in a food processor, 75 parts by weight of warm water heated to 75°C was added, and the mixture was kneaded for 10 seconds to prepare a uniform Yudane dough. (8) Comparative Example 5 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Haruyokoi flour) and 160 parts by weight of water were kneaded, and then heated in a water bath at 75°C for 45 minutes to prepare a uniform Yudane dough.

[0047] (Measurement by Rapid Visco Analyzer) The same measurement as in Example 1 was carried out.

[0048] (Low temperature storage conditions) The same as in Example 1 was carried out.

[0049] (Conditions for preparing this kneaded dough) Using various types of Yudane dough after low-temperature storage, each Yudane dough was blended in a weight such that the amount of grain flour in the Yudane dough was 20 parts by weight of the total amount of grain flour used to make bread dough.

[0050] (Dough mixing conditions) All ingredients in Table 2 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co.), and high-speed mixing was carried out until the peak of the power consumption was slightly exceeded, using the change in the power consumption of the pin mixer during mixing as an indicator.

[0051] (Fermentation and baking conditions) Next, rolls were produced by standard fermentation and baking under the following conditions: Floor time: 30°C, 20 minutes Dividing and rolling: The dough was divided into 40g portions and rolled into rolls Bench time: 30°C, 15 minutes Shaping: Table roll shaping Final fermentation: 38°C, 60 minutes Baking: Top heat 210°C, bottom heat 200°C, 8 minutes

[0052] (Evaluation) The bread making evaluation was carried out in the same manner as in Example 1, except that the dough condition during bread making was evaluated by three panelists, and the texture (stickiness), flavor (sweetness), and melt-in-the-mouth texture were evaluated by five panelists.

[0053] (Results) The results are shown in Table 2. The rolls made using the Yudane dough of Test Examples 3 to 7, which had a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough conditions during baking than those of Comparative Examples 3 to 5, which were outside that range, and also exhibited very good sweetness, chewiness, and melt-in-the-mouth texture in the sensory evaluation. Test Examples 3 to 7 also showed good values ​​for the specific volume of the bread, and compared to Comparative Examples 3 to 5, the rolls produced high-quality bread in overall evaluation.

[0054]

[0055] Example 3 Bread was produced by the straight kneading method, and the bread-making properties and quality of the bread were examined.

[0056] (Preparation conditions for Yudane dough) (1) Test Example 8 95 parts by weight of wheat flour (commercially available foreign wheat strong flour), 5 parts by weight of grain flour (commercially available rice flour), and 2 parts by weight of commercially available grain vinegar were placed in a mixer bowl, and 178 parts by weight of warm water heated to 95°C was gradually added while kneading, and the mixture was kneaded for 2 minutes to prepare a uniform Yudane dough. (2) Test Example 9 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Yumechikara flour), 2 parts by weight of salt, 2 parts by weight of sugar, and 200 parts by weight of water were placed in a mixer bowl, and 200 parts by weight of warm water heated to 90°C was gradually added while kneading, and the mixture was kneaded until a uniform Yudane dough was prepared. (3) Comparative Example 6 100 parts by weight of wheat flour (commercially available foreign wheat flour) and 200 parts by weight of water were kneaded together and then heated in a water bath at 70°C for 45 minutes to prepare a uniform Yudane dough. (4) Comparative Example 7 50 parts by weight of wheat flour (commercially available foreign wheat flour), 50 parts by weight of grain flour (commercially available potato starch), 40 parts by weight of sugar, and 80 parts by weight of water were kneaded together and then heated in a water bath at 50°C for 45 minutes to prepare a uniform Yudane dough.

[0057] (Measurement by Rapid Visco Analyzer) The same measurement as in Example 1 was carried out.

[0058] (Low temperature storage conditions) The Yudane dough of Test Examples 7 and 8 was aged by low temperature storage in the same manner as in Example 1. The Yudane dough of Comparative Examples 6 and 7 was frozen after preparation and when it had cooled down, and then aged by cold thawing and storing in a refrigerator at 5°C for 24 hours before use.

[0059] (Conditions for preparing the main kneaded dough) Using each Yudane dough after low-temperature storage and the ingredients shown in Table 3 (bread-making recipe), the main kneaded dough was prepared under the following mixing conditions according to a conventional method.

[0060] (Main kneading mixing conditions) Using a vertical mixer HPS-30M (manufactured by Kanto Mixing Machinery Co., Ltd.), the ingredients shown in Table 3 except for butter were kneaded. When the gluten in the dough was sufficiently reconstituted and a dough membrane was formed, butter was added and the mixture was kneaded again. When the gluten in the bread dough was sufficiently reconstituted and the dough membrane was in a smooth, stretchy state, the kneading was completed. Kneading temperature: 26.0°C

[0061] Fermentation and baking conditions: The dough was fermented and baked in the usual way under the following conditions to produce bread. Floor time: 30°C, 60 minutes (punching 40 minutes). Dividing and rolling: The dough was divided into 300g portions and rolled into balls. Bench time: 30°C, 15 minutes. Shaping: Hand-rolled. Final fermentation: 38°C, 60 minutes. Baking: Top heat 170°C, bottom heat 220°C, 40 minutes.

[0062] (Evaluation) The bread making evaluation was carried out in the same manner as in Example 1, except that the dough condition during bread making was evaluated by four panelists, and the texture (stickiness), flavor (sweetness), and melt-in-the-mouth feel were evaluated by five panelists.

[0063] (Results) The results are shown in Table 3. The breads made using the Yudane dough of Test Examples 8 and 9, which have a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough conditions during bread-making than Comparative Examples 6 and 7, which are outside that range, and also exhibited excellent sweetness, chewiness, and melt-in-the-mouth properties in the sensory evaluation. In particular, the chewiness was excellent. Therefore, Test Examples 8 and 9 produced higher quality breads overall than Comparative Examples 6 and 7.

[0064]

[0065] Example 4 Roll bread was produced using No Time, and the bread-making properties and the quality of the bread were examined.

[0066] (Preparation conditions for Yudane dough) (1) Test Example 10: 95 parts by weight of wheat flour (commercially available domestic wheat flour) and 5 parts by weight of grain flour (commercially available rice flour) were placed in a mixer bowl, and 100 parts by weight of warm water heated to 85°C was gradually added while kneading. The mixture was kneaded until homogeneous to prepare Yudane dough. (2) Comparative Example 8: 100 parts by weight of wheat flour (commercially available foreign wheat flour) and 2 parts by weight of salt were placed in a mixer bowl, and 180 parts by weight of warm water heated to 98°C was gradually added while kneading. The mixture was kneaded until homogeneous to prepare Yudane dough. (3) Comparative Example 9: 50 parts by weight of wheat flour (commercially available foreign wheat flour), grain flour (45 parts by weight of commercially available potato starch, 5 parts by weight of commercially available warabi mochi flour), and 80 parts by weight of water were kneaded, and then heated in a hot water bath at 50°C for 30 minutes to prepare a uniform Yudane dough.

[0067] (Measurement by Rapid Visco Analyzer) The same measurement as in Example 1 was carried out.

[0068] (Low temperature storage conditions) The Yudane dough of Test Example 9 and Comparative Example 9 was aged by low temperature storage in the same manner as in Example 1. The Yudane dough of Comparative Example 10 was frozen after preparation and when it had cooled down, and then aged by cold thawing and storing in a refrigerator at 5°C for 24 hours before use.

[0069] (Conditions for preparing the dough) Using each Yudane dough after low-temperature storage and the ingredients shown in Table 4 (bread-making recipe), the dough was prepared according to the usual method under the conditions shown below. Each Yudane dough was mixed so that the amount of flour in the Yudane dough was 30 parts by weight of the total amount of flour used to make the bread dough.

[0070] (Mixing conditions for the main kneading) All the ingredients in Table 4 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co.), and high-speed mixing was carried out until the peak of the power consumption was slightly exceeded, using the change in the power consumption of the pin mixer during mixing as an indicator.

[0071] (Fermentation and baking conditions) Next, rolls were produced by standard fermentation and baking under the following conditions: Floor time: 30°C, 20 minutes Dividing and rolling: The dough was divided into 40g portions and rolled into rolls Bench time: 30°C, 15 minutes Shaping: Table roll shaping Final fermentation: 38°C, 60 minutes Baking: Top heat 210°C, bottom heat 200°C, 8 minutes

[0072] (Evaluation) The bread making evaluation was carried out in the same manner as in Example 1, except that the dough condition during bread making was evaluated by three panelists, and the texture (stickiness), flavor (sweetness), and melt-in-the-mouth feel were evaluated by five panelists.

[0073] (Results) The results are shown in Table 4. The roll bread made using the Yudane dough of Test Example 10, which has a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough condition during baking than Comparative Examples 8 and 9, which are outside that range, and also exhibited very good sweetness, chewiness, and melt-in-the-mouth texture in the sensory evaluation. Test Example 10 also showed good values ​​for the specific volume of the bread, and compared to Comparative Examples 8 and 9, a high-quality loaf of bread was obtained in the overall evaluation.

[0074]

[0075] Example 5 Roll bread was produced using No Time, and the bread-making properties and the quality of the bread were examined.

[0076] (Preparation conditions for Yudane batter) (1) Test Example 11 Yudane batter was prepared in the same manner as Test Example 10 of Example 4. (2) Comparative Example 10 Yudane batter was prepared in the same manner as Comparative Example 8 of Example 4. (3) Comparative Example 11 Yudane batter was prepared in the same manner as Comparative Example 9 of Example 4.

[0077] (Measurement by Rapid Visco Analyzer) The same measurement as in Example 1 was carried out.

[0078] (Low temperature storage conditions) The Yudane dough of Test Example 10 and Comparative Example 10 was aged by low temperature storage in the same manner as in Example 1. The Yudane dough of Comparative Example 11 was frozen after preparation and when it had cooled down, and then aged by cold thawing and storing in a refrigerator at 5°C for 24 hours before use.

[0079] (Conditions for preparing the dough) Using each Yudane dough after low-temperature storage and the ingredients shown in Table 5 (bread-making recipe), the dough was prepared according to the usual method under the conditions shown below. Each Yudane dough was mixed so that the amount of flour in the Yudane dough was 10 parts by weight of the total amount of flour used to make the bread dough.

[0080] (Mixing conditions for the main kneading) All the ingredients in Table 5 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co.), and high-speed mixing was carried out until the peak of the power consumption was slightly exceeded, using the change in the power consumption of the pin mixer during mixing as an indicator.

[0081] (Fermentation and baking conditions) Next, rolls were produced by standard fermentation and baking under the following conditions: Floor time: 30°C, 20 minutes Dividing and rolling: The dough was divided into 40g portions and rolled into rolls Bench time: 30°C, 15 minutes Shaping: Table roll shaping Final fermentation: 38°C, 60 minutes Baking: Top heat 210°C, bottom heat 200°C, 8 minutes

[0082] (Evaluation) The bread making evaluation was carried out in the same manner as in Example 1, except that the dough condition during bread making was evaluated by three panelists, and the texture (stickiness), flavor (sweetness), and melt-in-the-mouth feel were evaluated by five panelists.

[0083] (Results) The results are shown in Table 5. The roll bread made using the Yudane dough of Test Example 11, which had a "Final / Peak value" in the range of 0.9 to 1.5, showed better dough condition during baking than Comparative Examples 10 and 11, which were outside that range, and also exhibited very good sweetness, chewiness, and melt-in-the-mouth texture in the sensory evaluation. Test Example 11 also showed good values ​​for the specific volume of the bread, and compared to Comparative Examples 10 and 11, Test Example 11 produced a high-quality loaf of bread in overall evaluation.

[0084]

[0085] The results of the above examples show that bread dough made using the Yudane dough of this example has good bread-making properties, and breads made using this Yudane dough have a sweet, chewy, and melt-in-the-mouth texture.

[0086] According to the bread manufacturing method of the present invention, since the final viscosity / peak viscosity value of the tangdane dough-derived slurry measured by a Rapid Visco Analyzer is within a predetermined range, the bread-making properties of the bread dough are good, and high-quality breads with a sweet, chewy, and melt-in-the-mouth texture can be stably and efficiently produced. Furthermore, by using the method for predicting bread-making properties and bread quality of the present invention, it is possible to quickly and easily predict whether the bread-making properties of the tangdane dough are good or not, and whether the quality of the breads after baking (the final breads) will be high or not, at the tangdane dough stage before the breads are finally completed. Therefore, the present invention can stably provide bread dough with good bread-making properties and high-quality breads using the tangdane bread-making method, and is expected to make a dramatic contribution to the bread-making industry.

[0087] It should be noted that the present invention is susceptible to various embodiments and modifications without departing from the broad spirit and scope of the present invention. Furthermore, the above-described embodiments are intended to illustrate the present invention and do not limit the scope of the present invention. In other words, the scope of the present invention is defined by the claims, not the embodiments. Various modifications made within the scope of the claims and within the scope of the meaning of the invention equivalent thereto are deemed to be within the scope of the present invention.

[0088] The present invention is based on Japanese Patent Application No. 2024-130783 filed on August 7, 2024. The entire specification, claims, and drawings of Japanese Patent Application No. 2024-130783 are incorporated herein by reference.

Claims

1. A method for producing bread, comprising: (a) preparing a yudan dough by mixing wheat flour with warm water, or by mixing wheat flour with water and then heating; (b) using a Rapid Visco analyzer to measure the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the yudan dough to form a suspension; and (c) preparing bread dough using the yudan dough, wherein the value of the final viscosity / peak viscosity is adjusted to 0.9 to 1.

5.

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

3. A method for predicting bread-making properties and the quality of breads, comprising the steps of: (a) preparing a yudan dough by mixing wheat flour with warm water, or by mixing wheat flour with water and then heating; (b) using a Rapid Visco analyzer to measure the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the yudan dough to form a suspension; and (c) determining that the bread-making properties are good and that the quality of the breads after baking is high if the value of the final viscosity / peak viscosity is 0.9 to 1.

5.

4. A method for using a tangdane dough for bread production to produce bread, characterized in that when the final viscosity and peak viscosity of a slurry obtained by adding water to a portion of the tangdane dough for bread production to form a suspension are measured using a Rapid Visco Analyzer, the value of the final viscosity / peak viscosity is 0.9 to 1.5.

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