JPH0673423B2 - French bread dough and its manufacturing method - Google Patents
French bread dough and its manufacturing methodInfo
- Publication number
- JPH0673423B2 JPH0673423B2 JP60266308A JP26630885A JPH0673423B2 JP H0673423 B2 JPH0673423 B2 JP H0673423B2 JP 60266308 A JP60266308 A JP 60266308A JP 26630885 A JP26630885 A JP 26630885A JP H0673423 B2 JPH0673423 B2 JP H0673423B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- bread
- flour
- french
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】 いわゆる「フランス」パン用の生地は小麦粉、サツカロ
マイセス・セレビジエーのようなパン酵母、塩化ナトリ
ウムのような食塩、水および安定化剤および組織の改良
剤の所定の物理的条件下にある混合物からなる。DETAILED DESCRIPTION OF THE INVENTION So-called "French" bread dough is defined by the physical conditions of flour, baker's yeast such as Saccharomyces cerevisiae, salt such as sodium chloride, water and stabilizers and tissue modifiers. It consists of the mixture below.
消費者にもしくはパン用生地を製造することのできる基
礎設備を保有しないパン製造業者に、パン用生地の製造
のための作業を全く必要とせずまた一定した品質が確保
されている冷凍されたパン用生地を提供することが数年
来望まれている。Frozen bread that does not require any work for the production of bread dough to consumers or bread makers who do not have the basic equipment to produce bread dough It has been desired for several years to provide dough.
本出願人は、冷凍されたパン用生地から加熱後に得られ
るパンに対して6ケ月でさえも十分な醗酵能力を保持し
ていることおよびいわゆる「フランス」パンの特定的な
特性を保持していることのごとき良好な特性を、維持さ
せるという点で、冷凍を可能にする生地の組成物および
その製法を見出している。「フランス」パンは不規則な
小孔、上質でパリパリした堅皮、直径が小さく長い形状
を実質的な特徴とする。The Applicant has retained that, even after 6 months, the fermentability of bread obtained from frozen bread dough after heating is retained and that it retains the specific properties of so-called "French" bread. We have found a dough composition that allows freezing and a process for its preparation in that it retains good properties such as "French" bread is characterized by irregular pores, fine, crispy crusts, and small diameter and long shapes.
冷凍操作は、中間的な冷凍なしに通常的に製造される同
等物と比較するとき、焼き上げたパンの保存時間を6か
ら12時間長くすることを可能にする。The freezing operation makes it possible to increase the storage time of baked bread by 6 to 12 hours when compared to the equivalents normally produced without intermediate freezing.
従つて本発明は冷凍されたパン用生地およびその製造方
法を目的とする。Accordingly, the present invention is directed to frozen dough for bread and a method of making the same.
本発明に従ういわゆる「フランス」パンは、小麦粉、
水、パン酵母、食塩および製パン改良剤の混合物からつ
くられることを実質的な特徴とする。So-called "French" bread according to the invention is flour,
It is substantially characterized in that it is made from a mixture of water, baker's yeast, salt and a bread improver.
本発明に従うに、小麦粉は乾燥物質に対して10から12%
である蛋白質の割合および下記のシヨパンのアルベログ
ラム特性値を示すUS55型の製パン用小麦粉である: 200から250のW 0.6から0.8のP/L 使用するふくらし粉は例えばサツカロマイセス・セレビ
ジエーのようなパン酵母もしくは類似の特性をもつ他の
あらゆるふくらし粉もしくはその変種である。According to the invention flour is 10 to 12% on dry matter
US55 type bread flour showing the percentage of protein which is and the following alverogram characteristic values of Cyopan: 200 to 250 W 0.6 to 0.8 P / L The puffer flour used is, for example, bread such as Satsucaromyces cerevisiae. Yeast or any other puffer flour or a variant thereof with similar properties.
ふくらし粉は圧搾された状態で生のままで用いられる
が、脱水された状態で用いられることも同様に可能であ
る。ふくらし粉は使用する小麦粉の量に対して望ましく
は4から8%の割合で用いられる。The puffer powder is used fresh in the pressed state, but it is equally possible to use it in the dehydrated state. The puffer flour is preferably used in a proportion of 4 to 8% with respect to the amount of wheat flour used.
水は平均的な硬度つまり14から18のTHおよび5から10の
TACをもつ水であるのが望ましく、小麦粉100Kgあたり50
から70lの割合で用いられる。Water has an average hardness of 14 to 18 TH and 5 to 10
Water with TAC is preferred, 50 per 100 kg flour.
Used at a rate of from 70 l.
食塩は乾燥した粉状で用いられるもしくは水中の10から
30%溶液の形の塩化ナトリウムであるのが望ましい。Salt is used in dry powder form or from 10 in water
It is preferably sodium chloride in the form of a 30% solution.
使用する改良剤は望ましくは0.01から0.025%の割合の
アスコルビン酸および場合によつては大豆のようなレシ
チンと組合わされた澱粉分解酵素とからなる。The modifier used preferably consists of 0.01 to 0.025% of ascorbic acid and optionally a starch-degrading enzyme in combination with lecithin such as soybean.
いわゆる「応用生物学的」なパンをつくるために応用生
物学的な小麦粉つまり化学的な肥料もしくは殺虫剤を使
用せずに栽培される小麦から得られるものが用いられ
る。Applied biological flours, ie those obtained from wheat grown without the use of chemical fertilizers or pesticides, are used to make so-called “applied biological” bread.
本出願人は澱粉分解酵素と共存するアスコルビン酸は、
冷凍状態で数ケ月貯蔵した後でさえ、ふつくらとした良
好な特性、硬くならない保存性、特徴的な小孔、堅皮お
よびいわゆる「フランス」パンの特徴的な形状をもつパ
ンを得ることを可能にする。実際、アスコルビン酸は、
ガスに対する生地の透過性が冷凍の結果変化することが
ありうるという問題を特に軽減する。アスコルビン酸は
グルテンのジスルフイド結合を再形成し、従つて数ケ月
にわたり冷凍状態で貯蔵した後でさえ良好な「力」を示
すパンを得るに至るということを特に可能にする。The applicant has found that ascorbic acid that coexists with a starch degrading enzyme
Even after storing for several months in the frozen state, it is possible to obtain bread with good characteristics of firmness, non-hardening storability, characteristic pores, crusts and the characteristic shape of so-called "French" bread. to enable. In fact, ascorbic acid
It especially mitigates the problem that the permeability of the dough to gas may change as a result of freezing. In particular, ascorbic acid makes it possible to reform the disulphide bond of gluten, thus leading to a bread exhibiting good "strength" even after storage in the frozen state for several months.
α‐1,6-アミラーゼ、α‐1,4-アミラーゼ、アミログル
コシダーゼのような澱粉分解酵素との組合せは、冷凍後
にパンをつくるためにふくらし粉が必要とする栄養物を
ふくらし粉に急いで与えることを可能にする。In combination with amylolytic enzymes such as α-1,6-amylase, α-1,4-amylase and amyloglucosidase, the puffer flour is quickly given the nutrients it needs to make bread after freezing. To enable.
実際、冷凍されたパン用生地について起こる主な問題の
一つは、ふくらし粉が貯蔵の際、休眠状態にとどまるの
が好ましい(何故ならば休眠しないならばふくらし粉は
低温への曝露に対して特に傷つきやすいからである)と
いう事実に由来する。In fact, one of the main problems encountered with frozen bread dough is that the puffer flour should remain dormant during storage (because puffer flour is particularly vulnerable to exposure to cold temperatures if it is not dormant). It is because it is easy).
このパン用生地は−15℃から−25℃の温度において冷凍
される。The bread dough is frozen at a temperature of -15 ° C to -25 ° C.
上記に規定するいわゆる「フランス」パン用の生地の製
造方法は、望ましくは20℃±2℃の温度の上述の小麦
粉、4℃もしくはこれより低い温度の、使用する小麦粉
の量に対して4ないし8%の製パン用のパン酵母、室温
ならびに小麦粉および粉状のもしくは水中の10から30%
溶液の形の食塩の温度に従つて約0°から10℃の範囲内
にある温度の、小麦粉100Kgあたり50から70lの割合の水
ならびに小麦粉のアルベオグラフイツクな(alvograp
hique)特性および製パン上の特性同じくまた製造しよ
うとする品物の種類に従つて変化する割合の、アスコル
ビン酸と澱粉分解酵素とからなる改良剤を使用すること
を実質的な特徴とする。The process for the production of so-called "French" bread dough as defined above is preferably 4 to 4 relative to the amount of flour used at a temperature of 20 ° C ± 2 ° C as described above, 4 ° C or lower. 8% baker's yeast for baking, room temperature and 10 to 30% in flour and flour or water
Water at a ratio of 50 to 70 l per 100 kg of flour at a temperature in the range of about 0 ° to 10 ° C, depending on the temperature of the salt in the form of a solution, as well as alveografic (alvograp) of flour.
hique) and bakery properties, which is also essentially characterized by the use of a modifier comprising ascorbic acid and a starch-degrading enzyme in varying proportions depending on the type of product to be produced.
二重もしくは三重の斜めの腕状体をもつ型式のもしくは
固定支持棒のあるもしくはない螺旋状の腕状体をもつ型
式のこね槽内で使用する材料の全部が混合される。All of the materials used in the kneading vessel of the type with double or triple diagonal arms or with spiral arms with or without fixed support rods are mixed.
混和(frassage)もしくは予備混合は、小麦粉、水およ
び改良剤に対して2分および6分にわたつて最初のゆつ
くりした速さで行う。The frassage or pre-mixing is done at an initial slow rate over 2 and 6 minutes for flour, water and improver.
より速い速さでの混練は5から20分間行われ、この段階
の目的としてこの混練の最初の1/4に際してパン酵母を
加え、引続いて混練の残りの3/4に際して食塩を添加す
る。この混練の終了時の生地の温度は20から24℃の範囲
でありうる。The faster kneading is carried out for 5 to 20 minutes, the purpose of this step being to add baker's yeast during the first 1/4 of this kneading and subsequently add salt during the remaining 3/4 of the kneading. The temperature of the dough at the end of this kneading can range from 20 to 24 ° C.
次に不連続的な油圧式の分割機(diviseuse)もしくは
秤量機(peseuse)とも称される連続的な容積式分割機
によつて生地を小分けする。後者の場合、つくられる生
地(pton;ねり粉の塊り)は球状化機(bouleuse)中
で丸められる。The dough is then subdivided by a continuous positive displacement divider, also called a discontinuous hydraulic diviseuse or weigher. In the latter case, the dough produced (pton; agglomerates of batter) is rolled up in a bouleuse.
丸められたもしくは丸められていない生地を寝かせ室
(chambre de repos)[この室は連続操作されている時
は「バランスしている」(“ ballancell")]に導入
する。同室内で生地の種類および生地の重量に応じて10
ないし25分間にわたつて生地がゆるむ。Introduce rolled or unrolled dough into a chambre de repos [this chamber is "balanced" when operated continuously]. 10 in the room depending on the type of fabric and the weight of the fabric
The dough loosens over 25 minutes.
ゆるんだ生地をバゲツト、パンもしくはプチパンに形を
整え、また長い生地はそれを円筒状、直線状に保つこと
ができそして冷凍用のトンネル状体への通過を容易にす
る透き目のある支持物内にいれる。A transparent support that shapes loose dough into bags, breads or buns, and long dough can keep it cylindrical, straight and facilitates passage through freezing tunnels. Put in.
このようにしてつくられる生地を、例えばコンベアーの
ように連続式であつてよいもしくは切り身の運搬台のよ
うに不連続式であつてよい冷凍用トンネル状体の中に遅
滞なく導入する。冷凍時間は20から80分であり、製品の
中心部の温度は−7℃より高くなければならない。冷凍
の後、製品を直ちに気密性の包装物中にいれかつ温度が
−15℃から−25℃である冷蔵室内に貯蔵する。The dough thus produced is introduced without delay into a freezing tunnel which may be continuous, such as a conveyor, or discontinuous, such as a fillet carrier. The freezing time is 20 to 80 minutes and the temperature in the core of the product must be above -7 ° C. After freezing, the product is immediately placed in an airtight package and stored in a refrigerating room at a temperature of -15 ° C to -25 ° C.
貯蔵の後、そしてパンの製造の前に、パン用生地を室温
にもどす。醗酵および乱刺(scarification)の後、
「フランス」パンの特徴、つまり不規則な小孔、上質で
パリパリした堅皮をもちかつ直径が小さく細長い形状で
あること、を示すパンが得られるように加熱する。After storage and before bread making, the dough is brought to room temperature. After fermentation and scarification,
Heat to obtain a bread that exhibits the characteristics of a "French" bread: irregular pores, fine crispy crust and a small diameter and elongated shape.
このようにして調製されるパンは、いわゆる「フラン
ス」パンに「適した」力をもつパンのつくるのに充分な
良好な醗酵能力を解凍後に示すことが確認されている。
焼き上げたパンはやわらかく、上質でパリパリした堅皮
をもちかつ焼き上げた後のもちが良い。It has been determined that the bread thus prepared exhibits, after thawing, a good fermentation capacity which is sufficient to make a bread with a "suitable" power for so-called "French" bread.
The baked bread is soft and has a good, crispy firmness and a good texture after baking.
例として、小麦粉100Kg、THが14から18であり、TACが5
から10である水60l、パン酵母である6%のサツカロマ
イセス・セレビジエー、2%の食塩、0.5%のアスコル
ビン酸およびα‐1,4-アミラーゼ、α‐1,6-アミラーゼ
およびアミログルコシダーゼのうちから選択される澱粉
分解酵素の混合物を用いて上記に記載の方法に従つてパ
ンをつくつた。生地の製造、冷凍および6ケ月後の加熱
の後得られるパンは、生地の製造の直後につくられるパ
ンと、特にその構造、その外見に関して、類似である特
性を示すことが確認される。この他このようにして得ら
れるパンはなかなか硬くならないという性質をもつこと
が確認されている。As an example, flour 100Kg, TH 14 to 18 and TAC 5
From 10 to 60 liters of water, baker's yeast 6% of Saccharomyces cerevisiae, 2% of salt, 0.5% of ascorbic acid and α-1,4-amylase, α-1,6-amylase and amyloglucosidase Bread was made according to the method described above using a mixture of selected amylolytic enzymes. It is confirmed that the bread obtained after the production of the dough, the freezing and the heating after 6 months shows similar properties to the bread made immediately after the production of the dough, especially with regard to its structure, its appearance. In addition, it has been confirmed that the bread thus obtained has the property that it does not harden easily.
上記に示した百分率はすべて使用する小麦粉の重量に対
する重量百分率を表わす。All percentages given above represent weight percentages relative to the weight of flour used.
Claims (2)
未加熱、未成形、未発酵の、「フランス」パン用の生地
であって、乾燥物質に対する蛋白質の割合が10から12
%、かつショパン(chopin)のアルベオグラム(alvero
gramme)特性値としてWが200から250、P/Lが0.6から0.
8である製パン用の小麦粉、小麦粉100kg当たり50から70
リットルの水、4から8%の製パン用の生物学的酵母、
1.5から2.5%の食塩およびアスコルビン酸および澱粉分
解酵素を混合して調製することを特徴とする、上記生
地。1. A good storability is exhibited when baked.
Unheated, unformed, unfermented, “French” bread dough with a protein to dry matter ratio of 10 to 12
%, And Chopin's alveogram (alvero
gramme) W is 200 to 250 and P / L is 0.6 to 0 as characteristic values.
8 bread flour, 50-70 per 100 kg flour
Liter of water, 4-8% of biological yeast for baking,
The above-mentioned dough, which is prepared by mixing 1.5 to 2.5% sodium chloride, ascorbic acid, and a starch-degrading enzyme.
未加熱、未成形、未発酵の「フランス」パン用の生地の
製造方法であって、小麦粉、水およびアスコルビン酸と
澱粉分解酵素とからなる改良剤を2から6分間かけて混
練槽内で低速で混合し、次いで、混合物を6から20分間
にわたってより高い速度で混練を行い、混練時間の開始
から1/4の時点で製パン用の生物学的な酵母を、混練時
間の開始から3/4の時点で食塩をそれぞれ添加し、混練
した生地の最終温度を20から24℃とし、次いで、生地の
中心部の温度が−7℃以下になるように冷凍を行うこと
を特徴とする上記生地の製造方法。2. It exhibits good storability when baked.
A method of making unheated, unformed, unfermented "French" bread dough, comprising a flour, water and an improving agent consisting of ascorbic acid and a starch degrading enzyme in a kneading tank at low speed for 2 to 6 minutes. , Then the mixture was kneaded at a higher speed for 6 to 20 minutes, at the time 1/4 of the start of the kneading time the biological yeast for bread was At the time of 4, salt is added respectively, the final temperature of the kneaded dough is adjusted to 20 to 24 ° C, and then the dough is frozen so that the temperature of the center of the dough becomes -7 ° C or less. Manufacturing method.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8515920A FR2589043B1 (en) | 1985-10-25 | 1985-10-25 | FROZEN "FRENCH" BREAD PASTE AND PROCESS FOR PRODUCING THE SAME |
FR8515920 | 1985-10-25 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62104540A JPS62104540A (en) | 1987-05-15 |
JPH0673423B2 true JPH0673423B2 (en) | 1994-09-21 |
Family
ID=9324225
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60266308A Expired - Lifetime JPH0673423B2 (en) | 1985-10-25 | 1985-11-28 | French bread dough and its manufacturing method |
Country Status (2)
Country | Link |
---|---|
JP (1) | JPH0673423B2 (en) |
FR (1) | FR2589043B1 (en) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5171590A (en) * | 1989-02-22 | 1992-12-15 | Ahold Retail Services A.G. | Method of preparing frozen pieces of dough and of preparing dough products |
NL8900436A (en) * | 1989-02-22 | 1990-09-17 | Albro Bakkerijen Bv | METHOD FOR PREPARING BREAD PRODUCTS. |
BE1004544A3 (en) * | 1990-08-07 | 1992-12-08 | Molens Van Deinze En Antwerpen | Method for preparing a dough and the composition of flour and baking aidrespectively to be used in the application of this method |
ES2054436T3 (en) * | 1990-12-28 | 1994-08-01 | Unilever Nv | IMPROVED, PRE-FERMENTED, ULTRA FREEZE PASTA. |
FR2784862A1 (en) * | 1998-10-26 | 2000-04-28 | Ibce | Production of ready-to-bake frozen bread comprises adding an enzyme preparation before kneading, adding yeast at the end of the kneading operation, and partially proving the dough |
US6896916B2 (en) * | 2002-10-18 | 2005-05-24 | Maple Leaf Baker Inc. | Method of baking yeast-fermented frozen bread products |
FR2996985B1 (en) * | 2012-10-24 | 2015-12-04 | Simplex Froid | FERMENTATION PROCESS |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5650929A (en) * | 1979-10-03 | 1981-05-08 | Teijin Ltd | Polysulfone having carbon-carbon double bond on its side chain and its manufacture |
FR2481072A1 (en) * | 1980-04-25 | 1981-10-30 | Poupard Maurice | Prodn. of deep frozen uncooked bakery prods. - by controlled internal and external heating of dough before deep freezing |
FR2577388B1 (en) * | 1985-02-20 | 1989-06-09 | Pantin Sa Grands Moulins | BREAD MAKING PROCESS |
-
1985
- 1985-10-25 FR FR8515920A patent/FR2589043B1/en not_active Expired - Lifetime
- 1985-11-28 JP JP60266308A patent/JPH0673423B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
FR2589043B1 (en) | 1990-12-21 |
FR2589043A1 (en) | 1987-04-30 |
JPS62104540A (en) | 1987-05-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3107832B2 (en) | Method for producing fermented dough or folded dough and food based on the dough | |
US5171590A (en) | Method of preparing frozen pieces of dough and of preparing dough products | |
JP5629679B2 (en) | A novel method for producing frozen dough | |
US6896916B2 (en) | Method of baking yeast-fermented frozen bread products | |
US4604289A (en) | Process for preparing whole wheat bread and mix for same | |
US5589207A (en) | Method of producing a frozen yeast dough product | |
AU711412B2 (en) | Method for increasing specific volume and bakery products resulting therefrom | |
AU2002349961B2 (en) | Dough composition and method of baking yeast-fermented frozen bread products | |
KR20020007969A (en) | Method for production of baked goods | |
JPH082238B2 (en) | Cold frozen croissant dough pieces | |
JPH0673423B2 (en) | French bread dough and its manufacturing method | |
CN105028550A (en) | Fermentation composition and balance fermentation method | |
WO2006044462A2 (en) | Dough compositions and related methods, involving high-gluten content | |
JPS6358536B2 (en) | ||
EP1662885B1 (en) | A method of baking frozen dough pieces | |
WO2006044465A2 (en) | High expansion dough compositions and methods | |
JPH0673424B2 (en) | Preheated and frozen French bread and method of making the same | |
JPH078159A (en) | Method for freeze production after drying molded bread dough and improver for frozen bread dough after drying | |
US3792176A (en) | Method for making pastry doughs | |
JP2700569B2 (en) | Frozen dough for baking | |
JPH0636707B2 (en) | How to thaw frozen bread dough | |
JPH02150229A (en) | Method for freezing bread dough after secondary fermentation and improver for freezing bread dough | |
US20110262594A1 (en) | Method for the production of bread | |
JPH04158731A (en) | Production of bread using dried frozen dough and improver for the dough | |
JPS62175134A (en) | Charging work in production of bread |