Method for producing frozen bread dough needing no thawing or fermentation step

Abstract

Provided is a shaped frozen bread dough from which a baked bread product having favorable qualities (taste, texture, flavor, appearance (richness), etc.) can be prepared using a commonly employed baking system, without needing any special system for thawing and fermenting. A bread dough having a continuous multi-layered structure is prepared by using a cereal flour composition containing yeast and a fat composition (fat for folding-in). Next, the bread dough is shaped into a desired form and then a dent corresponding to 13-70% relative to the length in the longitudinal direction of the shaped article (preferably the dent depth being 33-90% relative to the maximum thickness of the shaped article before forming the dent) is formed on the surface of the thickest part of the shaped article.

Description

technical field [0001] The present invention relates to a method for producing frozen dough that can be made into bread only through a baking and heating process without thawing and fermenting processes. Background technique [0002] The frozen dough that has been formed is a product developed to rationalize the production of bread manufacturing sites such as bread factories and bakeries, or to counteract the shortage of skilled personnel. Compared with ordinary bread making methods that do not use formed frozen dough, the following advantages can be cited: mass production is possible, long-term storage is possible, production can be efficiently produced by smooth production schedules, and reduction in early morning and late night time can be reduced. Labor, skilled labor can be saved, manufacturing loss and sales loss can be reduced, delivery range can be expanded, delivery frequency can be reduced, etc. On the other hand, its disadvantages can be listed as follows: the ne...

AI Technical Summary

Problems solved by technology

For users who use frozen bread, they enjoy the advantages of simplifying the manufacturing process, but on the other hand, there are problems such as low storage efficiency during distribution and storage, and deterioration of quality due to moisture migration of products during frozen storage (texture) Hard, aroma and flavor disappear)

However, on the other hand there is a problem of insufficient expansion when heated (baked)

[0005] To solve the problem of freezing bread products after baking, there are methods of adding gelatin, enzymatically decomposed lecithin, and emulsifiers to some raw materials (Patent Document 1), methods of adding α-starch and lipase (Patent Document 2), adding The method of heat-soluble gelling agent (Patent Document 3), etc., by selecting the raw materials to be added, although the stability of the quality has been improved, but there are still unsatisfactory effects, and on the contrary, the odor of the added raw materials and the raw materials are increased. the cost of the problem

In order to solve the problem of frozen dough products that have been formed and processed, there is a production method of processing dough with fat in which oxidizing agents, gelling agents, or lipolytic enzymes are added to a part of the raw materials into 50 layers (Patent Document 4), Adding hydrocolloid and lecithin to a part of the raw materials, the production method of stretching the dough with sandwich fat and processing it into a flat shape (Patent Document 5), etc., although adding raw materials that can improve the extensibility of the dough, by adding The special forming process makes up for the lack of expansion during heating (baking), but there are still odors (bitterness and astringency) from the added raw materials, and appearance defects (peeling of the surface layer, collapse of the cross-sectional layer) caused by the forming process. The problem

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