JP2003274845A - Method for producing fermented bread containing rice flour as main raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented bread containing rice flour as a main raw material, by which the fermented bread having improved qualities (appearance, inner phase, taste, preservability, and the like) can be produced in good workability, to provide the fermented bread having the excellent qualities and produced by the method, to provide pre-mixed powder for producing the excellent fermented bread, and to provide a fermented dough for producing the excellent fermented bread. <P>SOLUTION: The method for producing the fermented bread having the improved qualities (appearance, inner phase, taste, preservability, and the like) from flour containing gluten includes a process for fermenting a dough comprising the rice flour, the gluten, and α,α-trehalose in a specific mixing ratio, or the rice flour, the gluten, the α,α-trehalose and a water-soluble polysaccharide in a specific mixing ratio. The fermented bread has the excellent qualities. The pre-mixed powder has a mixing ratio suitable for producing the excellent fermented bread, and the fermented dough is suitable for producing the excellent fermented bread. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fermented bread containing rice flour as a main ingredient, and more specifically, it contains a predetermined amount of gluten and α, α-trehalose together with rice flour as a main ingredient, or rice flour. Together with gluten, α, α-trehalose and a method for producing a fermented bread containing a predetermined amount of water-soluble polysaccharides and fermented bread obtained using the method, premixed flour for fermented bread production, and for fermented bread production It relates to fermented dough.

[0002]

2. Description of the Related Art Usually, the main raw material for fermented bread is wheat flour or a mixture of wheat flour and rye flour, and only wheat flour can be used alone to obtain a fully expanded fermented bread. is there. By adding water to this flour and kneading it, the proteins gliadin and glutenin contained in wheat become "gluten", which is a gum-like substance rich in stickiness and elasticity, and carbon dioxide produced during fermentation is added to the dough. It is known that the function of wrapping is exerted and the volume of fermented bread is expanded. Therefore, in the selection of wheat flour suitable for the production of fermented bread, the amount and quality of the protein contained are greatly related, and the variety of wheat and the country of production are considered at present.

Most of wheat needs to be imported from abroad, while domestic products can be used and rice, which has been a staple food of the Japanese for a long time, can be used for fermented bread. Is meaningful. Therefore, a method has been proposed in which rice flour is used as a substitute for wheat flour as a main raw material for fermented bread. For example, a method of producing fermented bread by replacing a part or most of wheat flour with rice flour is disclosed in JP-A-5-15298 and JP-A-11-225.
It is proposed in Japanese Patent No. 661. Further, a method for producing fermented bread using rice flour alone is disclosed in Japanese Patent Laid-Open No. 6-707.
No. 1, JP-A-11-32706, JP-A-200
It is proposed in Japanese Patent Laid-Open No. 1-327242.

However, rice flour and wheat flour have different characteristics in use, and the rice flour used in the production of fermented bread is often made from rice that has been subjected to various treatments, and wheat flour has it. It is used close to the characteristics when used. As a method for treating rice, for example, as described in JP-A-4-287652, after dipping treatment with a solution containing pectinase, dehydration, milling, drying to a water content of about 15% and fine rice flour. Is prepared, and this fine rice flour is further added to 150
Method of calcination at a temperature of about ℃, as described in JP-A-5-68468, rice as a raw material is soaked in a solution containing an enzyme such as hemicellulase, pectinase, pectinesterase, and then dried. , How to mill,
Furthermore, as described in JP-A-2000-175636, after various organic acid salts or a solution containing a pectinase together with an organic acid salt is subjected to immersion treatment, dehydration,
Methods such as drying and milling have been proposed. In addition, Japanese Patent Laid-Open No. 2001-327242 proposes to use a dough for medium seeds in which ionized calcium (a single molecule of calcium) is added to rice flour mixed with gluten, but The details of its action are unknown.

Generally, in the production of fermented bread, as described in JP-A-11-225661, JP-A-11-32706, etc., when the use ratio of rice flour increases, the adhesiveness of the dough increases and When the powder containing rice flour and gluten is used, the compatibility between rice flour and gluten is poor and the separation is easy,
It is known that the dough does not become uniform, the operation for preparing the dough becomes difficult, the bread volume obtained by baking becomes small, and the texture becomes extremely bad. Even when the present inventors prepared a fermented bread using a raw material obtained by adding a small amount of gluten to rice flour, there is a concern that the fermentation time in the fermentation process may be shortened and workability may be deteriorated in actual production, and after baking, The fermented bread had a poor smoothness and the increase in bread volume was small and hard. Furthermore, the evaporation of water during firing is poor, and as a result, "floating" is poor and it becomes hard,
The skin on the surface was barely formed, and the color of the epidermis was whitish and the appearance was poor. In addition, the fermented bread that is made will age quickly during storage,
It had various drawbacks such as being easily hardened.

[0006]

DISCLOSURE OF THE INVENTION The present invention uses a dough containing rice flour as a main raw material and has good workability during the production of fermented bread, as in the case of using a dough containing wheat flour as a main raw material. The first task is to provide a method for producing fermented bread with improved quality (appearance, internal phase, taste, storability, etc.), and to provide fermented bread with excellent quality produced using the method. The second problem is to do this, and the third problem is to provide the premixed flour for producing this excellent fermented bread, and the fourth problem is to provide the fermented dough for producing this excellent fermented bread. It is what

[0007]

[Means for Solving the Problems] For the purpose of solving the above problems, the present inventors did not adversely affect the workability during the production of fermented bread and maintained the quality of fermented bread (appearance, internal phase, taste) ,
For the purpose of improving the storability, etc., the present inventors have conducted intensive studies focusing on the use of sugars, particularly α, α-trehalose, or α, α-trehalose and water-soluble polysaccharides.

As a result, the rice flour is made to contain a predetermined amount of gluten and α, α-trehalose, or the rice flour is made to contain a predetermined amount of gluten, α, α-trehalose and a water-soluble polysaccharide. Surprisingly,
It has a positive effect on workability during the production of fermented bread, and can significantly improve the quality (appearance, internal phase, taste, storability, etc.) of fermented bread made using rice flour containing conventional gluten. In addition to establishing a new method for producing fermented bread, the use of the method to provide fermented bread with excellent quality (appearance, internal phase, taste, storability, etc.) The present invention has been completed by providing a premixed powder having a mixing ratio suitable for the above, and a fermented dough suitable for producing this excellent fermented bread.

That is, rice flour is mainly included, and gluten together with rice flour and 6% w / w of α, α-trehalose with respect to rice flour in terms of water-containing crystals (hereinafter, in the present specification, unless otherwise specified). w / w% is simply abbreviated as%.) Above 20
% Or less than 6 w / w% or more and 20% or less of α, α-trehalose in terms of water-containing crystals and 5% or less of water-soluble polysaccharide with respect to rice flour. It has excellent workability and can significantly improve the quality (appearance, internal phase, taste, storability, etc.) of fermented bread made from raw materials containing rice flour and gluten that have been used in the conventional method. By establishing a method for producing fermented bread of excellent quality, and by providing the fermented bread produced by the method, rice flour, gluten and α having a blending ratio suitable for production of this excellent fermented bread. , Α-trehalose, or rice flour, gluten, α,
The present invention has been completed by establishing a premixed flour containing α-trehalose and a water-soluble polysaccharide and a fermenting dough suitable for producing this excellent fermented bread.

[0010]

DETAILED DESCRIPTION OF THE INVENTION Generally used rice flour is
It is a crushed and powdered raw rice such as non-glutinous rice or sticky rice. Kamishinshin, mochi flour, shiratama flour, etc. are sold and used for dumplings, rice crackers, glutinous sweets, etc. But,
Since these rice flours have large particles and are inferior in fineness, when they are used as raw materials for fermented bread, neither the peculiar taste of bread nor the peculiar taste of rice flour can be obtained. Therefore, in order to use rice flour as the main raw material of fermented bread, as described above, the rice (milled rice, brown rice, scrap rice, old rice, etc.) before crushing is treated by various methods, It is desirable that the particles obtained by pulverization are made finer, and it is usually preferable that the average particle diameter is 75 μm or less, more desirably 45 μm or less.

As gluten, it is desirable to use active gluten, which is usually about 5% to 30% relative to rice flour.
Desirably, by containing about 10% to 25%, rice flour can be advantageously used as a main raw material for fermented bread. When the gluten content is less than 5%, the bread dough is not sticky when prepared, the carbon dioxide gas generated by the fermentation is easily released, the bulge is eliminated, and the bread thus produced has a small volume increase and becomes hard. When the content of gluten exceeds 30%, when the dough for bread is prepared, it is too sticky and has a large adherence, and the operability and mechanical suitability are deteriorated, and the dough does not swell even if the fermentation proceeds. Even after firing, the internal phase is not uniform and the texture becomes rough.

In α, α-trehalose, glucose is 2
It is a non-reducing and stable carbohydrate linked by individual α, α-1,1. The origin of α, α-trehalose used in the present invention does not matter. For example, α, α-trehalose obtained by extraction from yeast described in JP-A-7-246097 and α, α obtained from maltose described in JP-A-58-216695 by the phosphorylase method. -Trehalose, various α, α-trehalose such as α, α-trehalose obtained from starch described in JP-A-7-170977, JP-A-7-213283 and the like by an enzymatic saccharification method, as appropriate. Can be adopted. Commercially available high-purity hydrous crystalline trehalose, high-purity anhydrous crystalline trehalose and the like can also be used. For example,
It is also advantageous to use high-purity hydrous crystalline trehalose sold by Hayashibara Shoji Co., Ltd. (trademark “Treha”, sold by Hayashibara Shoji Co., Ltd.).

[0013] Conventionally, in a dough using rice flour as a main raw material and gluten, fermentation by yeast during floor time (primary fermentation) occurs violently, and fermentation during proof time (secondary fermentation) does not occur on the contrary. The inner phase of the fermented bread to be prepared had only coarse texture and was uneven, and the taste immediately after baking was rapidly deteriorated. On the other hand, the dough containing α, α-trehalose in addition to the rice flour and gluten of the present invention consumes some α, α-trehalose during fermentation, but after baking, most α, α-trehalose is consumed. The trehalose remains, the hardening of the resulting fermented bread is suppressed and the shelf life of the bread is extended.
It has the elegant sweetness of trehalose and maintains a high quality with excellent appearance, internal phase and taste. Furthermore, the fermented bread obtained in the present invention has a high water content and also has a high moisturizing property, so that it is possible to reduce the absorption of water, so that it can be reheated in a microwave oven or an oven or a sandwich,
When processed into cooked bread such as a hot dog, it retains its excellent quality better than conventional fermented bread made from wheat flour, and has less thirst when eaten. Also, even if the dough after bench time is frozen and stored,
Since it contains α, α-trehalose, fermentation of yeast for fermentation is increased and the fermentation rate after thawing is increased by increasing the regeneration rate, and there is little denaturation of starch and protein. Even when the doughs are compared with each other, no difference is observed, and the dough is suitable as a fermented dough for producing fermented bread, and good fermented bread can be finished.

The content of α, α-trehalose is preferably 6% or more and 20% or less, more preferably 8% or more and 20% or less in terms of water-containing crystals with respect to rice flour. If the content is less than 6%, the fermentation is too fast and there is no bulge, the workability during baking is poor, the volume of the resulting bread does not increase, and the hardening is fast and the shelf life is poor. When the content exceeds 20%, the fermentation time is delayed and the operation time during baking becomes long,
On the contrary, the workability is poor. In the fermentation process, floor time (primary fermentation) and proof time (secondary fermentation) are each preferably 30 minutes or more in view of workability,
Moreover, if a good fermentation state can be obtained, a time as short as possible is suitable. When the dough containing rice flour of the present invention as the main raw material is used, the total fermentation time including the bench time (15 minutes) is 115 to 233 minutes, and the high quality fermented bread is excellent in appearance, internal phase and taste. Can be finished. From the standpoint of workability, the total fermentation time including bench time is 12
It is desirable to finish in about 0 minutes. In addition, as for the condition of the proof time, it may be performed at room temperature without putting it in the proof, as in the case of the floor time. The time of mixing α, α-trehalose into the dough can be appropriately selected. Usually, it is mixed when water is added to the raw material to prepare the dough. If desired, it can also be used advantageously as a premixed premixed powder.

In the present invention, the inclusion of a water-soluble polysaccharide is usually less than 15%, preferably 10 if the amount of α, α-trehalose used is relatively low relative to rice flour.
%, More preferably less than 8%, the use effect can be exhibited well. As the water-soluble polysaccharide, one or two or more polysaccharides selected from polysaccharides or their derivatives, which have affinity with rice flour, gluten and α, α-trehalose in the presence of water, and which are well-adapted. Derivatives are suitable, for example, pullulan, polysaccharides derived from microorganisms such as xanthan gum, alginic acid, polysaccharides derived from seaweed such as carrageenan, tara gum, tamarind, locust bean gum, gum arabic, pectin, inulin, yam mucilage, jungsai mucilage. There are water-soluble polysaccharides derived from higher plants such as and their derivatives. As the derivative, in addition to the above-mentioned derivative, for example, a water-soluble chemical modification product or a water-soluble partial hydrolyzate of an originally water-insoluble or poorly water-soluble polysaccharide such as cellulose or starch can be advantageously used. Sodium methylcellulose, hydroxyethyl starch, dextrin and the like can be advantageously used.

By containing the water-soluble polysaccharide, the rice flour and gluten can be made to be well compatible with each other, and thus the rice flour and the gluten can be prevented from being separated from each other and deforming or shrinking the dough during fermentation and baking. The content of the water-soluble polysaccharide is preferably 5% or less with respect to rice flour, and 0.5% when the amount of α, α-trehalose used is relatively small and less than 8%.
If the content is less than, rice flour and gluten are less familiar and separation is likely to occur, the amount of increase in the volume of fermented bread after baking is small, the internal phase is uneven and the texture is rough, and the texture becomes smooth. Hateful. On the other hand, if the content exceeds 5%, the viscosity of the dough becomes too high and the operability and mechanical suitability deteriorate, and the swelling of the dough is small even if fermentation progresses, and it is not homogeneous even if baked Becomes rough. The time of mixing the water-soluble polysaccharide with the dough can be appropriately selected,
Usually, it is mixed when preparing the dough. If desired, it can also be used advantageously as a premixed premixed powder.

If necessary, seasonings such as salt and fats and oils,
Various foods or food additives such as milk, skimmed milk powder, chicken eggs, protein materials such as soybean protein, nutritional materials such as vitamins and minerals, etc. may be included when preparing the dough for baking or before baking. it can. Further, for example, wheat flour, rye flour, an appropriate amount of flour such as dough flour, plant fruits, whole seeds and leaves, or crushed, or further,
It is also suitable to include processed and cooked products. Further, maltose, maltotriose, maltotetraose, maltopentaose, malto-oligosaccharides such as maltohexaose, glucose, fructose, lactose, sugar, isomaltose, kojibiose, nigerose, palatinose, lactosucrose, raffinose, starch syrup and other sugars. It is also possible to advantageously carry out the combined use of sugar alcohols such as sorbitol, maltitol, palatinit and hydrogenated syrup. Furthermore, it is possible to appropriately select to include yeast food, an emulsifier and the like. Also, in the fermented dough,
It is also advantageous to wrap the ingredients such as seasoned and / or cooked Anne, curry, and various side dishes using vegetables, fruits, meat, eggs, fish, etc. to make ampan, curry bread, side dish or Chinese steamed bun. Can be carried out.

As a method of heat-treating the fermented dough, known methods such as baking, frying, steaming, and microwave heating can be appropriately adopted. As a firing method, for example, an oven in which heating is performed from the upper surface and / or the lower surface, or a method in which heating is performed by directly contacting a previously heated furnace surface or the like can be used. As a frying method, for example, a cooking method of heating with edible oil, so-called frying, frying, or the like can be used. As a steaming method,
For example, it is possible to use a steamer that generates and heats steam by heating on a flame, or a method in which steam that has been made in advance using a boiler is fed into a container and heated. As the method using microwaves, for example, a method of heating using an apparatus or device having a function of generating and irradiating microwaves can be used.

As described above, according to the method of the present invention, gluten and α, α- are added together with rice flour at a specific blending ratio.
Surprisingly, by incorporating trehalose or gluten, α, α-trehalose and a water-soluble polysaccharide together with rice flour, rice flour was used as a raw material, and rice flour produced by a conventional method was used as a main raw material. As compared with fermented bread, it is possible to provide high-quality fermented bread that is excellent in workability during production and is excellent in appearance, internal phase, taste, storability, and the like. In addition, rice flour, gluten, α,
containing α-trehalose, or with rice flour,
It is possible to provide a premixed powder containing gluten, α, α-trehalose and a water-soluble polysaccharide, and a fermentation dough suitable for producing this excellent fermented bread. Further, by the method of using the fermented dough of the present invention, for example, bread, coppé bread, confectionery bread, French bread, German bread, grape bread, bagels, breads such as Danish,
Various fermented breads such as pretzels, pies, scones, steamed cakes, Chinese buns, yeast donuts, pizzas, and nans can be easily and advantageously produced. The fermented bread of the present invention thus obtained has good refrigeration or freezing resistance, and can be easily stored for a long period by these methods, and if necessary, heated, thawed and eaten, Enjoying the taste is also advantageous. Further, since the fermented bread of the present invention is mainly made of rice flour, milk, dairy products such as cheese, meat, eggs, and livestock products such as mayonnaise as in the case of bread made from wheat flour as a raw material. In addition to matching the taste, for example, umeboshi, pickles, rice, seasoned seaweed, rice balls and other rice ball ingredients, miso soup, miso-like miso, simmered soup, soy sauce flavors It also has the characteristic that its taste matches well with other side dishes such as bonito tataki, shrimp mackerel, various tempura, kinpira burdock, meat and potato, and Korean side dishes such as kimchi and yakiniku.

The present invention will be described in detail below by using concrete experiments.

[0021]

[Experiment 1] <α when preparing fermented bread using rice flour as the main ingredient,
Effect of α-trehalose concentration> In order to investigate the effect of α, α-trehalose concentration when preparing a fermented bread containing rice flour as a main ingredient, a fermented bread was prepared using the following raw material composition. Rice flour containing 15% gluten (manufactured by Saito Flour Milling Co., Ltd., trade name "Kome no Flour (for bread)") 118 parts by weight (corresponding to 100 parts by weight of rice flour), cellulose derivative (Daiichi Kogyo Seiyaku Co., Ltd.) ), 2.5 parts by weight of "Serogen" (sodium carboxymethyl cellulose), high-purity hydrous crystalline trehalose (Hayashibara Shoji Co., Ltd., registered trademark "Treha") 0, 3, 6, 8, 10, 20 or 25 parts by weight,
3 parts by weight of sugar, 2 parts by weight of salt, 2 parts by weight of marine yeast (manufactured by Sankyo Foods Co., Ltd.), 10 parts by weight of unsalted butter, and 75 parts by weight of water using a mixer at 25 ° C., low speed for 5 minutes, medium speed The mixture was kneaded in 6 minutes, temporarily stopped, and further kneaded at a medium speed for 4.5 minutes to prepare a dough. Then, take a portion of these dough, 100 ml in volume in a beaker, cover the mouth with a wet cloth,
Let stand at 25 ° C and 75% humidity and perform fermentation corresponding to the floor time in normal bread making, and measure the time until the dough reaches a predetermined fermentation state and the volume of dough at that time. did. Then, after kneading the dough to remove some of the carbon dioxide gas bubbles generated by the fermentation contained in the dough, put it in a beaker again and cover it with a wet cloth, which is equivalent to the bench time in normal bread production. The time was taken for 15 minutes, and the volume of the dough before and after the fermentation was measured. Furthermore, after kneading the dough to remove some of the carbon dioxide gas bubbles generated by fermentation contained inside, put it in the beaker again and cover it with a wet cloth, put it in a proofer at 38 ° C, 75% humidity, Fermentation corresponding to the proof time in ordinary bread making was performed, and the time until the dough reached a predetermined fermentation state and the dough volume before and after fermentation were measured.

Also, each dough prepared in the same manner as above and finished the bench time was divided into 40 g and rounded, put into a proofer and fermented. Fermented bread was prepared by baking in an oven at ℃ for 15 minutes. As a control, fermented bread was prepared at the same time by producing a fermented dough and baking the fermented dough in the same manner as above, except that wheat-derived strong flour was used instead of rice flour. In the fermentation process of each dough, the time until the dough reaches a predetermined fermentation state and the volume ratio at the time of arrival are shown in Table 1, and the quality evaluation results of the fermented bread obtained by using each dough prepared in the same manner are shown. Shown in 2.

The volume ratio was calculated by the following formula from the ratio of the volume after fermentation to the volume of dough before fermentation in each fermentation step. Volume ratio = (volume of dough after fermentation / volume of dough before fermentation) x 1
00

The workability was judged from the time required for each step of floor time and whirling time, and the workability was judged to be good when the time required for each step was 30 minutes or more.

The quality of the fermented bread was evaluated by a panel test by seven panelists, and the following items were evaluated as good, normal and bad. The evaluation items are
For dents, bulges, color tones and internal phases from the formwork,
Regarding the cleanness, color tone, texture, and texture of the cut end, the taste, the flavor centering on the aroma, and the texture centering on the mouthfeel were used.
If the opinions of the panelists varied in the evaluation, the evaluation with the largest number of people was adopted. The shelf life of the fermented bread was evaluated as follows, after storing it in a refrigerator (5 ° C.) for 7 days, and performing a sensory test on the taste by 7 panelists as described above.
Generally, it was evaluated as bad.

[0026]

[Table 1]

As is clear from the experimental results shown in Table 1, the content of α, α-trehalose in rice flour is 0% or 3%.
When it was less, the fermentation proceeded faster, but the volume ratio of the fermented dough became lower than that of the control wheat flour. Further, since the proof time is short, it is necessary to extremely shorten the process work time, which causes a problem in workability. On the other hand, when the content of α, α-trehalose is as high as 6% or more, the progress of fermentation is delayed as the content increases and the time required for fermentation becomes long, but the volume ratio after fermentation is almost the same, High quality fermented bread with bulges is obtained after baking. Especially, when the α, α-trehalose content is 8% or more, the volume ratio after fermentation is good.
However, if the α, α-trehalose content is 25% or more, the proof time becomes very long and the working efficiency becomes poor. Therefore, considering the volume ratio of the dough and the workability when preparing bread, the α, α-trehalose content is preferably 6% or more and 20% or less, more preferably 8% or more and 20% or less. It became clear that

[0028]

[Table 2]

As is clear from the experimental results in Table 2, α,
When the content of α-trehalose was as low as 0% or 3%, it was determined that the appearance had a poor dent and bulge, and the internal phase had a poor appearance and texture. In addition, the taste was poor or normal, and no excellent evaluation was obtained. Further, the taste after storage was also evaluated to be poor because the flavor and texture were deteriorated. on the other hand,
When the content of α, α-trehalose was as high as 6% or more, all of the evaluation items were rated as good or good, and it was revealed that they have a general appearance, internal phase, and taste as bread. . In addition, regarding the taste after storage, no deterioration in flavor or texture such as dryness due to hardening was observed, and the shelf life was evaluated as good. Therefore, from the results of the panel test, the α, α-trehalose content was 6
It has been clarified that the above is preferable.

From the results of this experiment, the content of α, α-trehalose is 6% or more and 20% or less, and particularly 8% or more 2
It became clear that the range of 0% or less is suitable.

[0031]

[Experiment 2] <α during the preparation of fermented bread made mainly from rice flour,
Effect of α-trehalose Concentration and Water-Soluble Polysaccharide Concentration> In order to investigate the effect of water-soluble polysaccharide during preparation of fermented bread mainly made from rice flour, fermented bread was prepared using the following raw material composition. Rice flour containing 15% gluten (manufactured by Saito Flour Milling Co., Ltd., trade name "Kome no Flour (for bread)") 118 parts by weight (corresponding to 100 parts by weight of rice flour), high-purity hydrous crystalline trehalose (Co., Ltd.) 6,8 or 10 parts by weight of Hayashibara Shoji, registered trademark "Treha", a cellulose derivative as a water-soluble polysaccharide (Daiichi Kogyo Seiyaku Co., Ltd., trade name "Serogen" (carboxymethylcellulose sodium) 0,
0.5, 1, 2.5, 5 or 7.5 parts by weight, sugar 2 parts by weight, salt 2 parts by weight, marine yeast (manufactured by Sankyo Foods Co., Ltd.)
2 parts by weight, 10 parts by weight of unsalted butter and 75 parts by weight of water were kneaded using a mixer at 25 ° C. for 5 minutes at low speed and 6 minutes at medium speed,
After pausing, the mixture was kneaded at medium speed for 4.5 minutes to prepare a dough. These doughs were then fermented for 60 minutes (floor time). Fermented dough is divided into 40g and rounded, and after 15 minutes bench time, 38
Fermentation was carried out for 60 minutes in a proofer having a temperature of 75 ° C. and a humidity of 75% (proofing time). After the fermentation is over, the heat is 230 ℃ and the heat is 2
Fermented bread was prepared by baking in an oven at 00 ° C for 15 minutes. The obtained fermented bread was subjected to a panel test as in Experiment 1, and the quality evaluation results are shown in Tables 3, 4, and 5.

[0032]

[Table 3]

[0033]

[Table 4]

[0034]

[Table 5]

As is clear from the experimental results shown in Table 3, when the content of α, α-trehalose in the rice flour is 6% in terms of water-containing crystals, the content of sodium carboxymethylcellulose which is a water-soluble polysaccharide is 0% or 0. When it was as small as 0.5%, it did not swell evenly during fermentation, and the appearance after baking was dented and the shape was poor, and the appearance, touch and texture were also poor. On the other hand, when the content of sodium carboxymethylcellulose, which is a water-soluble polysaccharide, is as high as 7.5%, it is not homogeneous even after baking and the appearance is dented and the shape is poor, and the appearance, touch and The texture and flavor became worse. In addition, the viscosity of the dough was high during the bread making operation and the adhesiveness was large, resulting in poor operability, and the swelling of the dough was small even when fermentation proceeded. Further, as is clear from the results of Tables 4 and 5, when α, α-trehalose is 8% or 10% in terms of water-containing crystals based on rice flour, the appearance and internal phase can be obtained without coexistence of the water-soluble polysaccharide. The taste was good.

Therefore, from the results of this experiment and Experiment 1, the content of α, α-trehalose in the rice flour is 6% or more and 20% or less, preferably 8% or more and 20% or less in terms of water-containing crystals.
Below, it became clear that the content of the water-soluble polysaccharide is preferably 5% or less.

[0037]

[Experiment 3] <α, α given to hardening during storage of rice flour mountain bread
-Effect of coexistence of trehalose> In order to investigate the effect of coexistence of α, α-trehalose on hardening during storage of rice flour bread, fermented bread was prepared using the following raw material compositions. 118 parts by weight of rice flour containing 15% gluten (manufactured by Saito Flour Milling Co., Ltd., trade name "Komeno flour (for bread)") (100 as rice flour)
Parts by weight), high-purity hydrous crystalline trehalose (Hayashibara Shoji Co., Ltd., registered trademark "treha") 10 parts by weight, sugar 3 parts by weight, salt 2 parts by weight, marine yeast (manufactured by Sankyo Foods Co., Ltd.) 2 parts by weight, 10 parts by weight of fresh cream, 5 parts by weight of unsweetened condensed milk, 4 parts by weight of shortening, and 85 parts by weight of water were kneaded using a mixer at 23 ° C. for 6 minutes at low speed and 3 minutes at medium speed, and temporarily stopped. Then, the dough was prepared by kneading at medium speed for 4 minutes. Then, after the dough was fermented at room temperature for 50 minutes (floor time), the dough was divided into specific volumes of 3.5 (23
5g x 4 pieces) and rounding was performed, and a bench time of 20 minutes was taken. Next, this dough was put in a container with a height of 3.5 cm to form a mountain bread, and put in a proofer at 40 ° C. and a humidity of 80% for further 50 minutes of fermentation (proofing time). The fermented dough after proofing is heated at 230 ° C and heated at 20 ° C.
Fermented bread (mountain bread) was prepared by baking in an oven at 0 ° C for 45 minutes. As a control 1, a fermented dough was produced and baked in the same manner as above except that 10 parts by weight of high-purity hydrous crystalline trehalose (Hayashibara Shoji Co., Ltd., registered trademark “Treha”) was not added. (Bread) was prepared at the same time, and as a control 2, high-purity hydrous crystalline trehalose (registered trademark “Treha”, sold by Hayashibara Shoji Co., Ltd.) 1
10 parts by weight of sugar was used instead of 0 part by weight (total sugar is 1
Except for 3 parts by weight), fermented dough was produced and baked in the same manner as above to prepare fermented bread (mountain bread) at the same time.

In order to investigate the change in hardness of the loaves of bread prepared by the above method during storage, 0, at room temperature (25 ° C.)
For each of the loaves of bread preserved for 1, 2 and 3 days, a cube having a side of 25 mm was cut out from the vicinity of the center of the loaves of bread and the puncture strength was measured. Penetration fracture strength is measured by Rheometer (Rheotech Co., Ltd., FUDOH RHEO
METER NRM-2010J-CW), adopting a plunger with a diameter of 25 mm as an adapter, placing a cube of bread on the sample stand, and placing the sample stand at 6 cm / min.
The pressure at which the plunger penetrated into the cube of the pan by 4 mm was measured by raising the speed of the plunger relative to the plunger. The results are shown in Table 6.

[0039]

[Table 6]

As is clear from the results in Table 6, α, α-
The bread of Control 1, which did not contain trehalose, had already started to cure after 1 day of storage at room temperature (25 ° C),
The bread of Control 2, which did not contain α, α-trehalose and was substituted with the same amount of sugar as α, α-trehalose, had a slower curing rate than the bread of Control 1, but the curing proceeded. On the other hand, 1% of α, α-trehalose was added to rice flour.
The fermented bread prepared by containing 0% is suppressed in hardening,
Even after storage at room temperature (25 ° C.) for 3 days, the same hardness (softness) as immediately after preparation can be maintained. Hardening does not proceed in the fermented bread of the present invention as compared with the conventional fermented bread using only sugar,
It was found that the high quality immediately after firing was maintained well.

From the above experimental results, according to the present invention, rice flour contains gluten and α, α-trehalose, or rice flour contains gluten, α, α-trehalose and a water-soluble polysaccharide. Therefore, compared to conventional fermented bread using rice flour containing gluten, workability during production is excellent, and quality (appearance, internal phase,
It has become clear that fermented bread with excellent taste, storability, etc.) can be prepared, and rice distribution industry such as rice milling industry, flour milling industry, bread industry, catering industry, restaurant industry, cold food industry, convenience store, supermarket, etc. It can contribute to the expansion of rice consumption and the improvement of Japan's food self-sufficiency rate.

The present invention will be described in more detail below with reference to specific examples, but the present invention is not limited to these examples.

[0043]

[Example 1] <Premixed flour for producing rice flour bread> Finely ground rice flour 100 having a particle size of less than 75 μm obtained by crushing milled polished rice with a crusher and separating using a 200 mesh screen
In parts by weight, for rice flour, gluten (Chiba Flour Milling Co., Ltd.)
15 parts by weight of trade name "Glurich A"), and 12 parts by weight of high-purity hydrous crystal trehalose (registered trademark "Treha", sold by Hayashibara Shoji Co., Ltd.) are mixed using a mixer to prepare a premix for bread making. A flour was prepared.

The present premixed powder has good operability and mechanical suitability in the production of bread dough without adhesion of the dough. Further, although the fermentation time in floor time and proof time is shortened as compared with the case where wheat flour is used, the expansion of the dough during fermentation is the same and workability is good. The baked bread has no deformation in appearance, has a large increase in volume, swells swelling, has a good color tone, has a good cross-section, and has a good taste. Furthermore, α, α-
Since it contains a predetermined amount of trehalose, it is possible to make bread that hardly hardens when stored and has almost no change in texture. In addition, even if the dough after bench time was cryopreserved, no difference was observed in the fermentation after thawing as compared with the one not cryopreserved, which is good.

[0045]

[Example 2] <Premixed flour for producing rice flour bread> Finely ground rice flour 100 having a particle size of less than 75 μm obtained by crushing milled polished rice with a crusher and separating it using a 200 mesh sieve
In parts by weight, for rice flour, gluten (Chiba Flour Milling Co., Ltd.)
20 parts by weight of trade name "Glurich A"), 8 parts by weight of high-purity hydrous crystal trehalose (Hayashibara Shoji Co., Ltd., registered trademark "Treha"), pullulan (Hayashibara Shoji Co., Ltd., trade name "Pullulan" 5 parts by weight of PF-20 ") was mixed using a mixer to prepare a premixed flour for bread making.

The present premixed powder has good operability and mechanical suitability in the production of bread dough without sticking of the dough. Further, although the fermentation time in floor time and proof time is shortened as compared with the case where wheat flour is used, the expansion of the dough during fermentation is the same and workability is good. The baked bread has no deformation in appearance, has a large increase in volume, swells swelling, has a good color tone, has a good cross-section, and has a good taste. Furthermore, α, α-
Since it contains a predetermined amount of trehalose, it is possible to make bread that hardly hardens when stored and has almost no change in texture. In addition, even if the dough after bench time was cryopreserved, no difference was observed in the fermentation after thawing as compared with the one not cryopreserved, which is good.

[0047]

[Embodiment 3] <Premixed flour for producing rice flour bread> Finely ground rice flour 100 having a particle size of less than 75 μm obtained by crushing milled polished rice with a crusher and separating it using a 200 mesh sieve.
In parts by weight, for rice flour, gluten (Chiba Flour Milling Co., Ltd.)
Manufactured by Glurich A) 20 parts by weight, high-purity hydrous crystalline trehalose (Hayashibara Shoji Co., Ltd., registered trademark "Treha") 10 parts by weight, dextrin (manufactured by Sanwa Starch Industry Co., Ltd., trade name) 5 parts by weight of "Sandeck" (DE18) was mixed using a mixer to prepare a premixed flour for bread making.

The present premixed powder has good operability and mechanical suitability in the production of bread dough without sticking of the dough. Further, although the fermentation time in floor time and proof time is shortened as compared with the case where wheat flour is used, the expansion of the dough during fermentation is the same and workability is good. The baked bread has no deformation in appearance, has a large increase in volume, swells swelling, has a good color tone, has a good cross-section, and has a good taste. Furthermore, α, α-
Since it contains a predetermined amount of trehalose, it is possible to make bread that hardly hardens when stored and has almost no change in texture. In addition, even if the dough after bench time was cryopreserved, no difference was observed in the fermentation after thawing as compared with the one not cryopreserved, which is good.

[0049]

[Example 4] <Rice flour butter roll> 120 parts by weight of gluten-containing rice flour used in Experiment 1 (manufactured by Saito Flour Milling Co., Ltd., trade name "Komeno flour (for bread)"), high-purity hydrous crystalline trehalose ( Hayashibara Shoji Co., Ltd., registered trademark "Treha")
10 parts by weight, cellulose derivative (Daiichi Kogyo Seiyaku Co., Ltd.)
Made, brand name "Serogen" (carboxymethyl cellulose sodium) 2.5 parts by weight, sugar 10 parts by weight, salt 1.7
Parts by weight, skim milk powder 2 parts by weight, marine yeast (manufactured by Sankyo Foods Co., Ltd.) 2 parts by weight, whole eggs 12 parts by weight, unsalted butter 10
Parts by weight, 20 parts by weight of milk, 54.7 parts by weight of water, using a mixer, knead at 24 ℃, low speed 6 minutes, medium speed 5 minutes, after pausing, further kneading for 4.5 minutes at medium speed , Created the dough. Then, this was fermented for 50 minutes as floor time. The dough was divided into 40 g and rounded, and after a bench time of 20 minutes, fermentation was carried out for 50 minutes in a proofer at 40 ° C. and a humidity of 80%. After fermentation is over 2
The rice flour butter roll was prepared by baking in an oven at 30 ° C. and 200 ° C. for lower heat for 7 minutes.

The dough prepared in this example had no stickiness, good operability and mechanical suitability, and the fermentation time in the floor time step and the proofing step was shortened as compared with the case where wheat flour was used. The expansion of the dough was the same and the workability was good. In addition, the finished butter roll had a large increase in volume, swelled fluffy, had a good color tone, had a good cross-section, and had a good taste. Furthermore, the texture of the bread after being left in the refrigerator (5 ° C.) for 1 week showed almost no change, no dryness due to curing was observed, and the storability was good.

[0051]

[Example 5] <Rice flour mountain bread> 127 parts by weight of premix flour for producing rice flour bread prepared by the method of Example 1, sugar 3
Parts by weight, salt 2 parts by weight, marine yeast (Sankyo Foods Co., Ltd.)
2.5 parts by weight, 10 parts by weight fresh cream, 5 unsweetened condensed milk
Parts by weight, 4 parts by weight of shortening, and 85 parts by weight of water were kneaded using a mixer at 23 ° C. at low speed for 6 minutes and medium speed for 3 minutes,
After pausing, the mixture was kneaded at medium speed for 4 minutes to prepare a dough. Then, this was fermented for 50 minutes as floor time. The dough has a split specific volume of 3.5 (234g x 4 pieces)
After dividing into rounds and rounding, and taking a bench time of 20 minutes, put it in a container of 3.5 cm below the mold and mold into a mountain bread, ferment for 50 minutes in a proofer at 40 ° C, 80% humidity. went. After the fermentation was completed, it was baked for 45 minutes in an oven at 230 ° C. on the upper heat and 200 ° C. on the lower heat to prepare a rice flour mountain bread.

The dough prepared in this example had no stickiness, good operability and mechanical suitability, and although the fermentation time in the floor time step and the proofing step was shortened as compared with the case where wheat flour was used, The expansion of the dough was the same and the workability was good. Also, the finished mountain bread is
The volume increase was large, the swelling was good, the color tone was good, the cross-section was good, and the taste was good. Furthermore,
The texture of the bread after being left in the refrigerator (5 ° C.) for 1 week showed almost no change, no dryness due to hardening was observed, and the storage stability was good.

[0053]

[Example 6] <Rice flour coppe bread> 133 parts by weight of premix flour for producing rice flour bread prepared by the method of Example 2, 3 parts by weight of sugar, 2 parts by weight of salt, marine yeast (Sankyo Foods Co., Ltd.)
2.5 parts by weight, 10 parts by weight fresh cream, 5 unsweetened condensed milk
Parts by weight, 4 parts by weight of shortening, and 85 parts by weight of water were kneaded using a mixer at 23 ° C. at low speed for 6 minutes and medium speed for 3 minutes,
After pausing, the mixture was kneaded at medium speed for 4 minutes to prepare a dough. Then, this was fermented for 50 minutes as floor time. The dough is divided into pieces, rounded, formed into a coppe bread, and after a bench time of 20 minutes, 40 ° C,
Fermentation was performed in a proofer having a humidity of 80% for 50 minutes. After the fermentation, 4 in an oven at 230 ℃ on the upper heat and 200 ℃ on the lower heat
It was baked for 5 minutes to prepare a Koppe bread.

The dough prepared in this Example had no stickiness, good operability and mechanical suitability, and although the fermentation time in the floor time step and the proofing step was shortened as compared with the case of using wheat flour, The expansion of the dough was the same and the workability was good. In addition, the resulting coppe bread had a large increase in volume, swelled and had a good color tone, had a good cross-section, and had a good taste. Furthermore, the texture of the bread after being left in the refrigerator (5 ° C.) for 1 week showed almost no change, no dryness due to curing was observed, and the storability was good.

[0055]

Example 7 <Rice Flour Confectionery Bread> 100 parts by weight of gluten-containing rice flour used in Experiment 1 (manufactured by Saito Flour Milling Co., Ltd., trade name “Komeno flour (for bread)”), high-purity hydrous crystalline trehalose (( Hayashibara Shoji Co., Ltd., registered trademark "Treha") 15
Parts by weight, cellulose derivative (manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd., 2 parts by weight under the trade name “Serogen” (sodium carboxymethylcellulose), 18 parts by weight sugar, 1 part by weight salt, 3 parts by weight skim milk powder, marine yeast (Sankyo Foods) (Manufactured by K.K.) 3.5 parts by weight, 5 parts by weight of whole egg, 10 parts by weight of unsalted margarine, 7 parts by weight of liquor, and 85 parts by weight of water at 23 ° C. using a mixer.
The mixture was kneaded at a low speed for 5 minutes and a medium speed for 5 minutes, paused, and then kneaded at a medium speed for 2 minutes to prepare a dough. Then, this was fermented for 50 minutes as floor time. 40g dough
Divide into rounds and round, and after 20 minutes of bench time, perform molding and use a proofer at 40 ° C and 80% humidity for 5 minutes.
Fermentation was performed for 0 minutes. After the fermentation was completed, the mixture was baked in an oven at 220 ° C. on the upper heat and 200 ° C. on the lower heat for 8 minutes to prepare a rice flour confectionery bread.

The dough prepared in this example had no stickiness, good operability and mechanical suitability, and the fermentation time in the floor time step and the proofing step was shortened as compared with the case where wheat flour was used. The expansion of the dough was the same and the workability was good. In addition, the resulting bread had a large increase in volume, swelled and had a good color tone, had a good cross-section, and had a good taste. Furthermore, the texture of the bread after being left in the refrigerator (5 ° C.) for 1 week showed almost no change, no dryness due to curing was observed, and the storability was good.

[0057]

[Embodiment 8] <Rice flour ampan> 135 parts by weight of premixed flour for producing rice flour bread and sugar 1 prepared by the method of Example 3
8 parts by weight, salt 1 part by weight, skim milk powder 3 parts by weight, marine yeast (manufactured by Sankyo Foods Co., Ltd.) 3.5 parts by weight, whole egg 5 parts by weight,
10 parts by weight of unsalted margarine, 7 parts by weight of liquor, and 85 parts by weight of water were kneaded using a mixer at 23 ° C. for 5 minutes at low speed and 5 minutes at medium speed, and after pausing, further kneading for 2 minutes at medium speed. Then, the dough was created. Then use this as floor time 5
Fermented for 0 minutes. The dough was divided into 40 g and rounded, and after 20 minutes of bench time, molding was performed by adding Anne seeds, and fermentation was carried out for 50 minutes in a proofer at 40 ° C. and 80% humidity. After the fermentation, 220 ° C on the upper heat and 2 on the lower heat
It was baked in an oven at 00 ° C for 8 minutes to prepare rice flour ampan.

The dough prepared in this example had no stickiness, good operability and mechanical suitability, and the fermentation time in the floor time step and the proofing step was shortened as compared with the case where wheat flour was used. The expansion of the dough was the same and the workability was good. Also, the finished Anpan is
The volume increase was large, the swelling was good, the color tone was good, the cross-section was good, and the taste was good. Furthermore,
The texture of the bread after being left in the refrigerator (5 ° C.) for 1 week showed almost no change, no dryness due to hardening was observed, and the storage stability was good.

[0059]

[Example 9] <Rice flour croissant> 100 parts by weight of gluten-containing rice flour used in Experiment 1 (manufactured by Saito Flour Milling Co., Ltd., trade name "Komeno flour (for bread)"), high-purity hydrous crystalline trehalose (( Hayashibara Shoji Co., Ltd., registered trademark "Treha")
10 parts by weight, cellulose derivative (Daiichi Kogyo Seiyaku Co., Ltd.)
Made, brand name "Serogen" (carboxymethyl cellulose sodium) 2.5 parts by weight, sugar 12 parts by weight, salt 1.7
Parts by weight, skim milk powder 2 parts by weight, marine yeast (manufactured by Sankyo Foods Co., Ltd.) 3.5 parts by weight, whole egg 18 parts by weight, unsalted butter 15 parts by weight, milk 20 parts by weight, water 57.5 parts by weight. A dough was prepared by kneading with a mixer at 21 ° C. at low speed for 4 minutes. Then, this was fermented for 50 minutes as floor time. The dough was divided into 1800 g and made into a sheet shape of 500 g each, and aged at -10 ° C for 30 minutes. Then, the sheet was tri-folded twice, allowed to rest at −10 ° C. for 20 minutes, and tri-folded once again. Next, the dough is placed to a thickness of 3 mm, cut into small triangles and molded,
Fermentation was performed in a proofer having a humidity of 75% for 50 minutes. After the fermentation, 1 in an oven at 230 ℃ on the upper heat and 200 ℃ on the lower heat
The mixture was baked for 3 minutes to prepare a rice flour croissant, which is a rice flour Danish.

The croissant dough at the time of production is non-adhesive, has good operability and mechanical suitability, and although the fermentation time in the floor time step and the proofing step is shortened as compared with the case of using flour, the dough at the time of fermentation The expansion was the same as when wheat flour was used, and the workability was good. The finished croissant had a large increase in volume, swelled fluffy, had good color tone, had a good cross-section, and had a good taste. Furthermore, for 1 week in the refrigerator (5
The texture of the rice flour croissant after being left at (.degree. C.) was almost unchanged, no dryness due to hardening was observed, and the storability was also good.

[0061]

[Example 10] <Rice flour meat bun> 100 parts by weight of gluten-containing rice flour (“Komeno flour (for bread)” manufactured by Saito Flour Milling Co., Ltd.) used in Experiment 1 and high-purity hydrous crystalline trehalose (Hayashibara Co., Ltd.) Commercial sales, registered trademark "Treha") 10 parts by weight, cellulose derivative (Daiichi Kogyo Seiyaku Co., Ltd., trade name "Serogen" (carboxymethylcellulose sodium)
2.5 parts by weight, sugar 5 parts by weight, marine yeast (manufactured by Sankyo Foods Co., Ltd.) 2 parts by weight, skim milk powder 2 parts by weight, lard 2 parts by weight, steaming baking powder 1.5 parts by weight, water 81 parts by weight. Using a mixer, knead at 24 ° C. at low speed for 6 minutes and medium speed for 3 minutes, pause and then knead at medium speed for 3 minutes.
Created the dough. Then, this was fermented for 50 minutes as floor time. The dough was divided into 50 g, and the cooked ingredient was put into the dough to form it, which was then fermented at room temperature for 40 minutes. After the fermentation was completed, steamed using a steamer for 10 minutes on high heat to prepare rice flour meat buns.

The fermentation time and the swelling of the dough after fermentation were the same as when wheat flour was used, and the workability was good. In addition, the finished meat bun had a large increase in volume, swelled fluffy, good color tone, good cross-section, and good taste. Furthermore, in the refrigerator for 4 days (5
The texture of the meat buns after being left at (.degree. C.) was almost unchanged, the dryness due to hardening was not observed, and the storability was good. Also,
When the dough after molding was frozen (-10 ° C) stored for 1 week and steamed, no difference was observed as compared with the case where it was not frozen, and it was good.

[0063]

As is apparent from the above description, according to the present invention, it is possible to produce fermented bread excellent in quality (appearance, internal phase, taste, storability, etc.) from rice flour as a raw material. Become.

Therefore, the establishment of the present invention, which has not been put to practical use in spite of various studies, has been mainly made of rice flour, for example, bread, coppé bread, confectionery bread, French bread, We provide a new manufacturing method for various types of fermented bread such as German bread, grape bread, bagels, Danish bread, pretzels, pies, scones, steamed cakes, Chinese buns, yeast donuts, pizzas, nan, etc., appearance, internal phase, taste , It will facilitate the supply of excellent high-quality fermented bread such as shelf life, the effect of the present invention, rice milling industry, flour milling industry, bakery industry, catering industry, restaurant industry, cold food industry, convenience store, Not only can the food distribution business such as supermarkets be activated, but it can also contribute greatly to increasing rice consumption and improving Japan's food self-sufficiency rate. .

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yasushi Iwasaki             6-12-13 Sonehigashi-cho, Toyonaka-shi, Osaka-             Room 507 (72) Inventor Koichi Fukumori             3-30 Yuhigaoka-cho, Tennoji-ku, Osaka City, Osaka Prefecture             No. 201 F term (reference) 4B032 DB01 DB35 DG08 DK12 DK14                       DK21 DP44 DP46 DP47

Claims (10)

[Claims] 1. A method comprising the step of fermenting a dough containing glute and α, α-trehalose together with rice flour, or a dough containing gluten, α, α-trehalose and water-soluble polysaccharide together with rice flour. A method for producing fermented bread, which is characterized. 2. Rice powder containing α, α-trehalose in an amount of 6 w / w% or more and 20 w / w% or less in terms of water-containing crystals, or rice flour containing α, α-trehalose in terms of water-containing crystals. The method for producing fermented bread according to claim 1, further comprising the step of fermenting a dough containing 6 w / w% or more and 20 w / w% or less and a water-soluble polysaccharide of 5 w / w% or less. 3. The water-soluble polysaccharide is one or more polysaccharides selected from water-soluble microbial-derived polysaccharides, seaweed-derived polysaccharides, higher plant-derived polysaccharides and their derivatives. The method for producing a fermented bread according to claim 1 or 2, which is characterized in that. 4. The method for producing a fermented bread according to claim 1, further comprising a step of heat treatment by a heating method selected from baking, frying, steaming or microwave heating. 5. Fermented bread obtained by the method according to any one of claims 1 to 4. 6. The fermented bread is bread, coppé bread, confectionery bread, French bread, German bread, bread such as grape bread, bagel, Danish, pretzel, pie, scones, steamed cake, Chinese bun, yeast donut, pizza or naan. Some fermented breads according to claim 5. 7. A premix flour for producing fermented bread, which contains gluten and α, α-trehalose together with rice flour, or gluten, α, α-trehalose and water-soluble polysaccharide together with rice flour. 8. Rice powder containing α, α-trehalose in an amount of 6 w / w% or more and 20 w / w% or less in terms of water-containing crystals, or rice flour containing α, α-trehalose in terms of water-containing crystals. 7. W / w% or more and 20 w / w% or less and a water-soluble polysaccharide of 5 w / w% or less are contained.
Premixed flour for producing fermented bread as described. 9. Along with rice flour, gluten and α, α-
Contains trehalose, or with rice flour,
A fermentation dough for producing fermented bread, which contains gluten, α, α-trehalose and a water-soluble polysaccharide. 10. Rice powder containing α, α-trehalose in an amount of 6 w / w% or more and 20 w / w% or less in terms of water-containing crystals, or rice flour containing α, α-trehalose in terms of water-containing crystals. The fermented dough for producing fermented bread according to claim 9, wherein the whey contains 6 w / w% or more and 20 w / w% or less and a water-soluble polysaccharide of 5 w / w% or less.