Process for producing bread dough

Details Process for producing bread dough Process for producing bread dough

1992-07-30

1994-08-16

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 28, 426 20, 426 24, 426 25, A21D 206, A21D 214

Patent

active

053385527

DESCRIPTION:

BRIEF SUMMARY
TECHNICAL FIELD

The present invention relates to a process for producing bread dough. More particularly, the present invention relates to a process for producing bread dough which comprises dividing flour to be used into two portions; thoroughly kneading one portion with yeast and water; adding the remaining flour to the kneaded mixture immediately or after fermentation of the kneaded mixture for a short period of time; and further kneading the mixture. According to the process, time required for producing bread dough can be remarkably shortened without giving influence on the properties of dough. Bread dough further improved in quality can be obtained by adjusting the pH of the kneaded mixture to a specific range in the process.


PRIOR ART

For producing bread dough, the straight dough method has been conventionally employed, in which flour, water, yeast, etc. are kneaded and the kneaded mixture is fermented with punching once or twice, divided and molded, followed by proofing. As an improved method, there is known the sponge-dough method which comprises kneading a part of flour and yeast with water, fermenting the mixture for 4 to 5 hours to prepare sponge, adding the remaining flour, water, etc. to the sponge, and kneading the mixture. The sponge-dough method requires 4 to 5 hours for fermentation and it has thus been desired to shorten the time.
There is also known an improved method in which a large quantity of water is added to a part of flour and the mixture is stirred at a high speed to form a fluid (Japanese Published Examined Patent Application No. 6244/81). However, the sponge obtained by this method is fluid and viscosity of the sponge is low. For this reason, it is difficult to convey energy to the sponge so that it is impossible to efficiently carry out kneading, and a considerably long period of time is required to obtain the objective sponge.
In another modification of the sponge-dough method, during the sponge mixing steps, a large quantity of water is added to flour and the sponge is adjusted to pH 4.5-5.5, followed by mixing to form a fluid (Japanese Published Unexamined Patent Application No. 160540/88). This method also has a disadvantage that energy is not readily transferred to the sponge because the sponge is a fluid, and hence it is impossible to efficiently carry out kneading and a considerably long time is required to obtain the objective sponge. Further, addition of an acid to the dough in order to lower the pH causes problems in handling such as stickiness of the dough.
There is also known a method for producing bread in which amylase is added in the sponge mixing step and an organic acid or its salt is added in the dough mixing step (Japanese Published Unexamined Patent Application No. 14653/88). In this method, an organic acid or its salt is added to remove harmful effects caused by the addition of amylase. It is described in the patent application supra that any good effect is not imparted to the dough by adding an organic acid to the sponge (first step).
These improvements on the sponge-dough method are all to improve properties of dough, and these prior publications are silent about the reduction in time for preparing dough.
It takes about 7 hours to prepare bread dough by the sponge-dough method and it has been desired to shorten the time in baking industry.
Investigations have been made to shorten the time required for the sponge fermentation in the process for producing bread dough. As a result, it has been found that the fermentation time can be remarkably shortened by adding water to a part of flour used for bread-making and yeast and kneading the mixture until the mixture becomes viscous.


DISCLOSURE OF THE INVENTION

According to the present invention, bread dough can be produced in a very short time by kneading 40 to 80 parts by weight of flour, 30 to 80 parts by weight of water, provided that the amount of water does not exceed that of flour, and a suitable amount of yeast, to such an extent that dough breakdown of the mixture begins within 5 minutes as determi

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