JP2015080442A - Cereal flour composition for bread, method for producing breads, and breads - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cereal flour composition which is used as a base of bread dough so that the bread having satisfactory volume can be baked and simultaneously from which the bread can be produced so that the bread has a softer tough feeling, and is excellent in a moist feeling, meltability in the mouth and flavor and the temporal quality of the bread is hardly deteriorated due to aging of starch.SOLUTION: The cereal flour composition for bread contains wheat flour, modified starch and a wheat protein. The content of the modified starch accounts for 20-40 pts. mass by based on 100 pts. mass of the total mass of the wheat flour, the modified starch and the wheat protein. The content of the wheat protein and that of the modified starch satisfy the inequality: 12≤[the content of the modified starch]/[the content of the wheat protein]≤20 when shown by a mass ratio.

Description

  The present invention relates to a flour composition as a base for bread dough, a method for producing bread, and bread.

Bread is produced by fermenting dough based on flour with yeast and baking it. Wheat flour is typically used as the flour, and production methods such as the straight rice method, the medium seed method, and the water seed method are adopted depending on the purpose.
Breads are generally preferred to be soft with a large specific volume and have a good mouth melt in addition to a moist touch. However, it is known that starch contained in breads tends to age (β) over time, and that starch aging hardens breads and lowers the quality of breads.
In Patent Document 1, instead of part of the wheat flour used as a raw material, blending of processed starch and active gluten in a specific ratio improves the hardening of breads due to aging of starch and deteriorates the quality of breads It is described that it was able to suppress.

  On the other hand, the processed starch has physiological functions such as improvement of constipation and prevention / improvement of obesity (for example, Patent Documents 2 and 3). From the viewpoint of increasing added value to health, processed starch breads The formulation to is being studied. For example, Patent Document 4 describes a method for producing bread using a wheat substitute obtained by mixing a specific swelling-inhibited starch, which is a processed starch, and a specific non-swelling-inhibited starch in a specific ratio. Describes that the texture and flavor of breads containing processed starch have been improved.

JP-A-3-87135 JP 2004-315405 A JP 2006-76918 A JP 2008-99629 A

The present invention can be baked into a sufficient volume of bread by using it as a base for bread dough, and at the same time, it is softer, has a moist feeling, melted in the mouth, and has a good flavor, and also has an aging associated with starch aging. The present invention relates to the provision of a flour composition that can be finished into a bread with less deterioration in quality.
In addition, the present invention can be baked into a sufficient volume of bread, is softer, has a moist feeling, melts in the mouth, and has a good taste, and further deteriorates in quality over time due to aging of starch. The present invention relates to the provision of a method for producing breads that can be finished into less bread.
In addition, the present invention relates to providing breads that are softer, have a moist feeling, melt in the mouth, and have a good taste, and are less susceptible to deterioration in quality over time due to starch aging.

The present inventors have conducted intensive studies in view of the above problems. As a result, it was found that when bread dough was prepared by blending wheat flour, processed starch, and wheat protein at a specific ratio, the bread dough swelled greatly by baking. And when this baked bread was eaten, its texture was softer, less sticky and moist, it melted well in the mouth, and at the same time it did not mind the gluten odor and was excellent in flavor . In addition, the bread after baking had a slow progression of starch aging, and there was little deterioration in texture or flavor over time.
The present invention has been completed based on these findings.

That is, the present invention
A bread flour composition comprising wheat flour, processed starch, and wheat protein,
The content of the processed starch in the total content of 100 parts by mass of the wheat flour, the processed starch and the wheat protein is 20 to 40 parts by mass,
A bread flour composition in which the content of the processed starch with respect to the content of the wheat protein satisfies the following formula in terms of mass ratio.
12 ≦ [content of modified starch] / [content of wheat protein] ≦ 20

  Moreover, this invention provides the manufacturing method of bread | pans including preparing bread dough using the said flour flour composition and baking this dough.

The present invention also provides:
A method for producing bread, comprising preparing bread dough by blending at least wheat flour, processed starch, wheat protein, water and yeast, and baking the dough,
The blended amount of the processed starch in the total blended amount of 100 parts by mass of the wheat flour, the modified starch and the wheat protein is 20 to 40 parts by mass,
The present invention provides a method for producing bread, wherein the blended amount of the processed starch with respect to the blended amount of the wheat protein satisfies the following formula in terms of mass ratio.
12 ≦ [mixed amount of modified starch] / [mixed amount of wheat protein] ≦ 20

  In the present invention, the hydroxypropyl group content per dry mass is 0.7 to 2.0 mass%, or the acetyl group content per dry mass is 0.3 to 0.8 mass%. And the bread content whose protein content per dry mass is 9.5-11.6 mass% is provided.

The bread flour composition of the present invention can be used as a base for bread dough to sufficiently increase the volume of bread when the dough is baked, and is excellent in all of soft feeling, moist feeling, and mouth melting feeling. Thus, it is possible to produce bread with little deterioration in quality over time due to aging of starch. Furthermore, since the bread flour composition of the present invention has a small amount of wheat protein, the bread produced using the bread flour composition of the present invention has a good flavor.
Further, according to the method for producing breads of the present invention, breads having a large specific volume, excellent in soft feeling, moist feeling, and mouth melting feeling, and less in quality deterioration with time due to starch aging. Can be manufactured. Furthermore, since the compounding quantity of wheat protein is suppressed, the flavor of the breads obtained is also good.
In addition, the breads of the present invention have a large specific volume, are excellent in soft feeling, moist feeling, and mouth melting feeling, and are less susceptible to quality deterioration with the aging of starch. Moreover, there is less protein content and a flavor is also favorable.

  First, the bread flour composition of the present invention will be described in detail below.

  The bread flour composition of the present invention is a powder composition containing wheat flour, processed starch, and wheat protein as essential components.

There is no restriction | limiting in particular in the wheat flour used for this invention, The wheat flour normally used for manufacture of breads can be used. A strong flour is usually used as the flour.
The protein content of the flour used in the present invention is preferably 10.0% by mass or more, more preferably 11.0% by mass or more from the viewpoint of workability and taste, and 11.5% by mass or more. More preferably it is. Further, from the viewpoint of fabric properties such as fabric extensibility, it is preferably 15.0% by mass or less, more preferably 14.5% by mass or less, and further preferably 14.0% by mass or less. .
Moreover, it is preferable that the starch content rate in the wheat flour used for this invention is 65.0 mass% or more from a viewpoint of workability | operativity and food texture, it is preferable that it is 68.0 mass% or more, and 70.0 mass. % Or more is more preferable. Moreover, it is preferable that it is 76.0 mass% or less from a viewpoint of food texture, it is more preferable that it is 74.0 mass% or less, and it is further more preferable that it is 72.0 mass% or less.

  In the bread flour composition of the present invention, the content of wheat flour is preferably 60 to 80% by mass, and more preferably 65 to 75% by mass.

The processed starch used in the present invention is one in which one or more of the hydroxyl groups of the 2nd, 3rd and 6th carbon atoms in the glucose unit, which is a constituent unit of starch, are modified. The modified form preferably includes esterification or etherification.
The esterification preferably has a form in which one or two or more hydroxyl groups of the glucose unit and a carboxylic acid or phosphoric acid form an ester bond.
Moreover, said etherification has a preferable form in which the 1 or 2 or more hydroxyl group which a glucose unit has, and monohydric or polyhydric alcohol form an ether bond.
Further, as a form of esterification or etherification, one or more hydroxyl groups in one glucose unit and one or more hydroxyl groups in another glucose unit are a polyhydric alcohol or a polyvalent carboxylic acid. Further, a form formed by crosslinking with an ether bond or an ester bond via hydroxycarboxylic acid, phosphoric acid or the like (hereinafter also referred to as a crosslinked starch) can be mentioned. The one glucose unit and the other glucose unit may be present in the same starch molecule or may be present in different starch molecules.

Quantification of ester groups and ether groups in processed starch was determined by “Ministerial Ordinance to Revise Part of the Food Satellite Law Enforcement Regulations, Food Safety Act No. 1001001” issued on October 10, 2008. It can be carried out according to the standard analysis method.
The content of ester groups or ether groups per dry mass of the processed starch used in the present invention is preferably 0.7% by mass or more in the case of esterified starch from the viewpoint of bread texture, particularly softness and anti-aging. , More preferably 1.0% by mass or more, further preferably 1.3% by mass or more, still more preferably 1.5% by mass or more, and in the case of etherified starch, preferably 2.0% by mass or more, more Preferably it is 3.0 mass% or more, More preferably, it is 4.0 mass% or more. From the viewpoint of the texture of bread, the esterified starch is preferably 2.5% by mass or less, more preferably 2.3% by mass or less, and further preferably 2.1% by mass or less. In this case, it is preferably 7.0% by mass or less, more preferably 6.0% by mass or less, and still more preferably 5.0% by mass or less.

In the above-mentioned crosslinked starch, the degree of crosslinking is represented by the degree of swelling. The degree of swelling is as follows: 1.0 g of a sample in terms of dry matter is dispersed in 100 mL of pure water, heated at 90 ° C. for 30 minutes, cooled to 30 ° C., and the resulting gelatinized solution is centrifuged (3000 rpm, 10 minutes) When the value obtained by measuring the mass of the gel layer is A, and the value obtained by measuring the mass after drying the gel layer (105 ° C., constant weight) is B. It is represented by the ratio of A / B.
The degree of swelling of the cross-linked starch that can be used in the present invention is preferably 8 or more, more preferably 11 or more, and even more preferably 15 or more from the viewpoints of texture and bread volume. Moreover, from a viewpoint of aging suppression, 29 or less is preferable, 27 or less is more preferable, and 25 or less is further more preferable.
The modified starch used in the present invention will be described below with specific examples.

(A) Form formed by forming an ester bond between a hydroxyl group of a glucose unit and carboxylic acid or phosphoric acid The number of carbon atoms of the carboxylic acid compound is preferably an integer of 1 to 10. Acetic anhydride is allowed to act on starch to obtain acetylated starch in a form in which acetic acid is ester-bonded, and octenyl succinic anhydride is allowed to act on starch in which octenyl succinic acid is ester-bonded.

(B) Form in which the hydroxyl group of the glucose unit and the diol form an ether bond The number of carbon atoms of the diol is preferably an integer of 1 to 10. The diol compound is preferably propylene glycol. By taking a structure in which propylene glycol forms an ether bond with starch, it becomes hydroxypropylated starch.

(C) A form in which a hydroxyl group of a glucose unit and a hydroxyl group of another glucose unit are crosslinked by a phosphate ester bond or an ester bond via phosphoric acid or dicarboxylic acid Number of carbon atoms of the dicarboxylic acid Is preferably an integer of 1 to 10. More specifically, adipic acid is preferred.

(D) A form in which two or more forms are mixed among the above (A) to (C).
Preferably, the form (A) or (B) and the form (C) are mixed.
Specific examples include acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, and the like.

As a raw material for the processed starch that can be used in the present invention, one or more selected from waxy corn starch, corn starch, wheat starch, rice starch, glutinous rice starch, potato starch, sweet potato starch, tapioca starch, and the like may be used. it can.
The processed starch that can be used in the present invention can be produced by a conventional method, and a commercially available product may be used.

  In the bread flour composition of the present invention, from the viewpoint of improving the texture and expressing physiological functions, the content of the processed starch is 20 to 40 masses in 100 mass parts of the total content of wheat flour, processed starch, and wheat protein. Part. Furthermore, from the viewpoint of physiological function expression, the content of processed starch in the total content of 100 parts by mass of wheat flour, processed starch, and wheat protein is preferably 23 parts by mass or more, and more preferably 25 parts by mass or more. More preferred. Moreover, it is preferable that it is 38 mass parts or less from a viewpoint of bread-making workability, and it is more preferable that it is 35 mass parts or less.

The wheat protein used in the present invention is a preparation of a protein fraction extracted from wheat flour. Moreover, in this invention, the protein contained in the above-mentioned wheat flour which is one component of the flour composition for bread | pans of this invention is not the wheat protein prescribed | regulated by this invention. The wheat protein of the present invention is not blended as wheat flour, but as a preparation of a protein fraction extracted from wheat flour.
The wheat protein used in the present invention preferably has a protein content of 60% by mass or more, more preferably 70% by mass or more, and even more preferably 75% by mass or more.
In the wheat protein used in the present invention, the remainder other than wheat protein is composed of sugar, ash, moisture and the like.
A commercially available product can be used as the wheat protein used in the present invention. For example, A-guru series (A-guru WP, A-guru G, A-guru K, etc.) manufactured by Glyco Nutrition Foods Co., Ltd., Finegull VP, Emmasoft series (Emasoft EX-100, Emmasoft EX) manufactured by Riken Vitamin Co., Ltd. -95, Emmasoft A-2000, Emmasoft VE, etc.).

  In the bread flour composition of the present invention, the relationship between the content of wheat protein and the content of processed starch satisfies the following formula (1) in terms of mass ratio from the viewpoint of bread workability and bread texture, and is more preferable. Satisfies the following formula (2).

12 ≦ [content of modified starch] / [content of wheat protein] ≦ 20 (1)
14 ≦ [content of modified starch] / [content of wheat protein] ≦ 18 (2)

The bread flour composition of the present invention may be composed of wheat flour, processed starch and wheat protein, or selected from other components such as sugars, leavening agents, salt, fragrance, emulsifier, powdered milk and yeast. You may contain 1 type, or 2 or more types.
In the bread flour composition of the present invention, the total content of wheat flour, processed starch and wheat protein is preferably 80 to 100% by mass, more preferably 85 to 100% by mass, and 88 to 100% by mass. More preferably. When the total content of wheat flour, processed starch and wheat protein in the bread flour composition of the present invention is less than 100% by mass, the other components are appropriately contained in the balance depending on the purpose.

  As the yeast (yeast), yeast usually used in the preparation of bread dough can be used. The yeast present in the flour composition is preferably dry yeast. There is no particular restriction on the type and content of yeast in the flour composition, and it can be adjusted as appropriate within the range where fermentation of bread dough proceeds, but if dry yeast, the total content of wheat flour, processed starch and wheat protein It is preferable to contain 0.2-10 mass parts of yeast with respect to 100 mass parts, and it is more preferable to mix | blend 0.5-5 mass parts.

  There is no restriction | limiting in particular in the said saccharide, A monosaccharide, a disaccharide, a trisaccharide, a tetrasaccharide, a pentasaccharide, a hexasaccharide, a starch hydrolyzate, or the sugar alcohol which reduced these etc. are mentioned. For example, glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, sugar, starch syrup, isomerized sugar, invert sugar, cyclodextrin, dextrin, branched cyclo One type or two or more types selected from dextrin and the like can be mentioned.

  As the above-mentioned emulsifier, a powder emulsion preparation or an agent formulated in an emulsified state, for example, an agent formulated in a basate state can be used. There is no particular limitation on the powder emulsifier or the agent formulated in the emulsified state, and various emulsifiers can be used depending on the purpose. Examples of powder emulsifiers include Emulgie MM-100 (manufactured by Riken Vitamin), Panmac 200V (manufactured by Riken Vitamin), Poem W-90V (manufactured by Riken Vitamin), Sunsoft No. 437 (manufactured by Taiyo Kagaku). Etc. can be used. As an agent formulated in an emulsified state, Sophical Beta (manufactured by Riken Vitamin Co., Ltd.) or the like can be used.

  Next, the bread manufacturing method of the present invention (hereinafter simply referred to as “the manufacturing method of the present invention”) will be described.

  The first embodiment of the production method of the present invention includes preparing bread dough using the bread flour composition of the present invention and baking the dough. Ingredients that are not contained in the bread flour composition to be used or whose content is not sufficient can be blended separately from the flour composition to prepare bread dough. For example, when the bread flour composition consists only of wheat flour, processed starch and wheat protein, in order to prepare bread dough using this composition, usually at least water and yeast are separately added. Similarly, various components such as sugars, swelling agents, salt, fragrances, emulsifiers, milk powder, fats and oils can be added separately. In the examples described later, in addition to wheat flour, processed starch, wheat protein, yeast, yeast food, flour emulsifier, sugar, salt, non-fat dry milk powder composition, shortening and adding water separately to prepare bread dough doing.

In the first embodiment, it is preferable to add an emulsifier to the bread dough. The emulsifier may be derived from the flour composition or may be blended separately from the flour composition. In any case, the blending amount of the emulsifier in the dough is preferably 0.1 to 2.0 parts by mass with respect to 100 parts by mass of the flour composition.
The amount of water, yeast and other bread dough is the same as in the second embodiment described later.

Bread dough can be prepared by kneading the flour composition of the present invention, water, and each component blended as necessary, and fermenting the mixture. In the preparation of bread dough, it is preferable to take floor time in order to recover the dough damaged by chaos. Further, after dividing the dough, it is preferable to take a bench time for recovering the damage of the dough by dividing.
Bread is obtained by baking the fermented dough. The firing temperature is usually 180 to 240 ° C.

The second embodiment of the production method of the present invention includes a step of preparing bread dough by mixing and kneading at least wheat flour, processed starch, wheat protein, water and yeast, and fermenting the mixture. Preferred forms of the wheat flour, processed starch, and wheat protein are the same as those described in the flour composition of the present invention.
In 2nd Embodiment, the compounding quantity of the processed starch in preparation of bread dough is 20-40 mass in 100 mass parts of total compounding quantities of wheat flour, a processed starch, and wheat protein from a viewpoint of food texture improvement and physiological function expression. Occupy part. From the viewpoint of manifesting physiological functions, the amount of processed starch in the total amount of wheat flour, processed starch and wheat protein in 100 parts by mass is preferably 23 parts by mass or more, and more preferably 25 parts by mass or more. Moreover, from the viewpoint of bread workability, the amount of processed starch in the total amount of wheat flour, processed starch and wheat protein of 100 parts by mass is preferably 38 parts by mass or less, more preferably 35 parts by mass or less. is there.

  In the second embodiment, the relationship between the blended amount of processed starch blended in bread dough and the blended amount of wheat protein is expressed by the following formula (1) in terms of mass ratio from the viewpoint of improving the quality of bread making workability and bread volume. ') Is satisfied, more preferably the following formula (2') is satisfied.

12 ≦ [Blend amount of modified starch] / [Blend amount of wheat protein] ≦ 20 (1 ′)
14 ≦ [mixed amount of modified starch] / [mixed amount of wheat protein] ≦ 18 (2 ′)

  Moreover, in 2nd Embodiment, the compounding quantity of the water to bread dough can be adjusted suitably. Usually, 20 to 80 parts by mass, preferably 40 to 80 parts by mass is added to 100 parts by mass of the total amount of wheat flour, processed starch and wheat protein. Moreover, although there is no restriction | limiting in particular in the compounding quantity of yeast, It is preferable to mix | blend 0.2-10 mass parts with respect to 100 mass parts of total compounding quantities of wheat flour, processed starch, and wheat protein, if it is dry yeast. More preferably, 5 to 5 parts by mass is blended.

  In 2nd Embodiment, in preparation of bread dough, you may mix | blend 1 type, or 2 or more types chosen from saccharides, fats and oils, a swelling agent, salt, a fragrance | flavor, an emulsifier, etc. As the saccharide and the emulsifier, those described above are preferably used. Examples of the fats and oils include emulsified fats and oils such as butter and margarine, shortening, liquid edible oil, lard and the like. There is no restriction | limiting in particular in the compounding quantity of each component, What is necessary is just to determine suitably according to the objective.

In the preparation of the dough in the second embodiment, the respective components may be mixed at the same time as long as finally satisfying the blending ratio described above, or the respective components may be mixed sequentially. Alternatively, the dough may be prepared by mixing each component in a plurality of times. For example, when adopting the middle seed method, after mixing wheat flour and yeast, etc., fermenting (medium seed fermentation) to prepare a medium seed dough, and blending processed starch, wheat protein, etc. into this medium seed dough The bread dough can be prepared by further raising and performing fermentation.
In 2nd Embodiment, if the said specific component is mix | blended a specific quantity, others can employ | adopt the normal manufacturing method of bread. For example, in addition to the above-described middle seed method, a production method such as a straight seed method or a water seed method can be employed.

  Bread is obtained by baking the bread dough prepared above. The firing temperature is usually 180 to 240 ° C. as described above.

The breads of the present invention have a hydroxypropyl group content of 0.7 to 2.0 mass% per dry mass, or an acetyl group content of 0.3 to 0.8 mass% per dry mass. And the protein content per dry mass is 9.5 to 11.6% by mass. By adopting such a configuration, breads can be made soft with a large specific volume, excellent in moist feeling, melted mouth feeling and flavor, and with little deterioration in quality.
The “dry mass” of the breads is a mass immediately after drying freeze-dried breads at 120 ° C. and 13.3 Pa or less for 4 hours.

Examples of the “bread” include bread stuffed with fillings, and examples include bread, special bread, cooking bread, and sweet bread. Specifically, white bread, black bread, French bread, variety bread, roll (table roll, buns, butter roll, etc.) can be mentioned as bread. Special bread includes muffins, cooked bread includes hot dogs and hamburgers, and sweet bread includes jam bread, anpan bread, cream bread, raisin bread, melon bread, sweet rolls, rich goods (croissants, brioche, Danish pastries), etc. .
Here, in the present invention, the “dry mass” of bread means the dry mass of a part (part derived from bread dough) obtained by baking bread dough in bread. That is, the content of hydroxypropyl group, acetyl group, and protein per dry mass of breads is a value obtained using a bread dough-derived part as a sample, excluding the above-mentioned part such as filling.
Although there is no restriction | limiting in particular in the method for manufacturing bread of this invention, In the manufacturing method of the said invention, it is preferable to obtain using a specific processed starch.

  The content of hydroxypropyl groups and the content of acetyl groups per dry mass of the breads of the present invention can be measured according to the measurement method used for the purity test of processed starch in food additives. Specifically, as described in Examples below, the measurement can be performed by replacing the place where starch is used for the measurement sample with bread freeze-dried powder.

In the breads of the present invention, the hydroxypropyl group content per dry weight of the breads is preferably 0.8% by mass or more. Moreover, it is preferable that it is 1.7 mass% or less, and, as for content of the hydroxypropyl group per dry mass of breads, it is more preferable that it is 1.6 mass% or less.
Moreover, it is preferable that content of the acetyl group per dry mass of breads is 0.5 mass% or more. Moreover, it is preferable that content of the acetyl group per dry mass of breads is 0.7 mass% or less.

  In the breads of the present invention, the protein content per dry mass of breads is obtained by multiplying the nitrogen amount determined by the improved Kjeldahl method using a bread freeze-dried powder as a measurement sample and a nitrogen-protein conversion factor of 6.25. Calculated.

  In the breads of the present invention, the protein content per dry mass of the breads is preferably 9.6% by mass or more, and more preferably 10.0% by mass or more in terms of flavor. Further, the protein content per dry mass of bread is preferably 11.5% by mass or less, more preferably 11.3% by mass or less, and further preferably 10.8% by mass or less. preferable.

  In general, confectionery breads contain 8 to 50% by weight of saccharides per dry mass in the part obtained by baking bread dough (parts derived from bread dough), and usually have a lower saccharide content than breads such as bread It is a bread having a so-called plain flavor. The processed starch is a starch having various physiological functions, but in order to obtain breads whose physiological functions are more easily expressed, the sugar content per dry mass is set to 0.1% in the bread dough-derived portion. It is preferable to set it as -10 mass%, More preferably, it is 0.2-8 mass%, More preferably, you may be 0.3-7 mass%.

  In relation to the above-described embodiment, the present invention discloses the following bread flour composition, bread manufacturing method and bread.

<1>
A bread flour composition comprising wheat flour, processed starch, and wheat protein,
The content of the processed starch in the total content of 100 parts by mass of the wheat flour, the processed starch and the wheat protein is 20 to 40 parts by mass,
A bread flour composition in which the content of the wheat protein and the content of the processed starch satisfy the following formula in terms of mass ratio.
12 ≦ [content of modified starch] / [content of wheat protein] ≦ 20

<2>
The bread flour composition according to <1>, wherein the wheat flour is preferably a strong flour.
<3>
<1> or <2>, wherein the protein content of the flour is preferably 10.0% by mass or more, more preferably 11.0% by mass or more, and further preferably 11.5% by mass or more. A flour composition for bread according to 1.
<4>
The protein content of the flour is preferably 15.0% by mass or less, more preferably 14.5% by mass or less, and further preferably 14.0% by mass or less, <1> to <3> The bread flour composition according to any one of the above.
<5>
The protein content of the flour is preferably 10.0 to 15.0% by mass, more preferably 11.0 to 14.5% by mass, and still more preferably 11.5 to 14.0% by mass. The flour composition for bread according to <1> or <2>.

<6>
<1> to <5>, wherein the starch content of the wheat flour is preferably 65.0% by mass or more, more preferably 68.0% by mass or more, and further preferably 70.0% by mass or more. The bread flour composition according to any one of the above.
<7>
<1> to <6>, wherein the starch content of the wheat flour is preferably 76.0% by mass or less, more preferably 74.0% by mass or less, and further preferably 72.0% by mass or less. The bread flour composition according to any one of the above.
<8>
The starch content of the wheat flour is preferably 65.0-76.0% by mass, more preferably 68.0-74.0% by mass, and even more preferably 70.0-72.0% by mass. The flour composition for bread according to any one of <1> to <5>.

<9>
The bread flour composition according to any one of <1> to <8>, wherein the flour content in the bread is preferably 60% by mass or more, more preferably 65% by mass or more. Flour composition.
<10>
The bread flour composition according to any one of <1> to <9>, wherein the flour content in the bread flour is preferably 80% by mass or less, more preferably 75% by mass or less. Flour composition.
<11>
In the bread flour composition, the content of wheat flour is preferably 60 to 80% by mass, more preferably 65 to 75% by mass, according to any one of <1> to <8>. Bread flour composition.

<12>
<1> to <1> above, wherein the modified starch is preferably one in which one or more of hydroxyl groups of the 2nd, 3rd and 6th carbon atoms in the glucose unit which is a constituent unit of starch are modified. The bread flour composition according to any one of <11>.
<13>
The bread flour composition according to <12>, wherein the modification is preferably esterification or etherification.
<14>
The esterification is preferably in a form in which one or two or more hydroxyl groups of a glucose unit and a carboxylic acid or phosphoric acid form an ester bond, and more preferably includes acetylation. The flour composition for bread according to>.
<15>
The etherification is preferably a form in which one or two or more hydroxyl groups of a glucose unit and a monovalent or polyhydric alcohol form an ether bond, and more preferably includes hydroxypropylation. The bread flour composition according to <13>.
<16>
The esterification or etherification form is preferably such that one or more hydroxyl groups in one glucose unit and one or more hydroxyl groups in another glucose unit are a polyhydric alcohol or a polycarboxylic acid. The flour composition for bread according to any one of the above <13> to <15>, comprising a form formed by crosslinking with an ether bond or an ester bond via hydroxycarboxylic acid or phosphoric acid.
<17>
The bread flour composition according to <16>, wherein the one glucose unit and the other glucose unit are preferably present in the same starch molecule or in different starch molecules.

<18>
The ester group content per dry mass of the processed starch is preferably 0.7% by mass or more, more preferably 1.0% by mass or more, and further preferably 1.3% by mass or more, The bread flour composition according to any one of <1> to <17>, more preferably 1.5% by mass or more.
<19>
The ester group content per dry mass of the processed starch is preferably 2.5% by mass or less, more preferably 2.3% by mass or less, and further preferably 2.1% by mass or less. The bread flour composition according to any one of <1> to <18>.
<20>
The content of ester groups per dry mass of the processed starch is preferably 0.7 to 2.5% by mass, more preferably 1.0 to 2.3% by mass, and still more preferably 1.3. The bread flour composition according to any one of <1> to <17>, which is ˜2.1 mass%, more preferably 1.5 to 2.1 mass%.
<21>
The ether group content per dry mass of the processed starch is preferably 2.0% by mass or more, more preferably 3.0% or more, and further preferably 4.0% by mass or more. The bread flour composition according to any one of <1> to <20>.
<22>
The ether group content per dry mass of the processed starch is preferably 7.0% by mass or less, more preferably 6.0% by mass or less, and further preferably 5.0% by mass or less. The bread flour composition according to any one of <1> to <21>.
<23>
The ether group content per dry mass of the processed starch is preferably 2.0 to 7.0 mass%, more preferably 3.0 to 6.0 mass%, and even more preferably 3.0. Bread flour composition as described in any one of said <1>-<20> which is -5.0 mass%.

<24>
Bread flour according to any one of <16> to <23>, wherein the degree of swelling of the processed starch is preferably 8 or more, more preferably 11 or more, and even more preferably 15 or more. Composition.
<25>
The bread flour according to any one of <16> to <24>, wherein the degree of swelling of the processed starch is preferably 29 or less, more preferably 27 or less, and even more preferably 25 or less. Composition.
<26>
The degree of swelling of the processed starch is preferably 8 to 29, more preferably 11 to 27, and still more preferably 15 to 25, according to any one of the above <16> to <23>. Bread flour composition.

<27>
The bread according to any one of <1> to <26>, wherein the processed starch preferably has a form in which a hydroxyl group of a glucose unit and a carboxylic acid or phosphoric acid form an ester bond. Flour composition.
<28>
The bread flour composition according to any one of <1> to <26>, wherein the processed starch preferably has a form in which a hydroxyl group of a glucose unit and a diol form an ether bond. .
<29>
The processed starch preferably has a form in which a hydroxyl group of a glucose unit and a hydroxyl group of another glucose unit are crosslinked by a phosphate ester bond or an ester bond via phosphoric acid or dicarboxylic acid. The bread flour composition according to any one of <1> to <28>.

<30>
The processed starch is preferably one or more selected from acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, and phosphoric acid monoesterified phosphate crosslinked starch The flour composition for bread according to any one of <1> to <29>.
<31>
<1> to <1>, wherein the raw material for the processed starch is preferably one or more selected from waxy corn starch, corn starch, wheat starch, rice starch, glutinous rice starch, potato starch, sweet potato starch and tapioca starch The bread flour composition according to any one of <30>.

<32>
<1> to <31>, wherein the content of the processed starch in the total content of 100 parts by mass of wheat flour, processed starch, and wheat protein is preferably 23 parts by mass or more, more preferably 25 parts by mass or more. The bread flour composition according to any one of the above.
<33>
<1> to <32>, wherein the content of the processed starch in the total content of 100 parts by weight of wheat flour, processed starch, and wheat protein is preferably 38 parts by mass or less, more preferably 35 parts by mass or less. The bread flour composition according to any one of the above.
<34>
The content of processed starch in the total content of wheat flour, processed starch, and wheat protein of 100 parts by mass is preferably 23 to 38 parts by mass, more preferably 25 to 35 parts by mass, <1> to <31> The bread flour composition according to any one of 31>.

<35>
<1> to <34>, wherein the protein content in the wheat protein is preferably 60% by mass or more, more preferably 70% by mass or more, and further preferably 75% by mass or more. The bread flour composition according to one.
<36>
The bread flour composition according to any one of <1> to <35>, wherein the content of the wheat protein and the content of the processed starch satisfy the following formula in terms of mass ratio.
14 ≦ [content of modified starch] / [content of wheat protein] ≦ 18

<37>
The bread flour composition according to any one of <1> to <36>, preferably containing one or more selected from sugars, leavening agents, salt, fragrances, emulsifiers, milk powder, and yeast. object.
<38>
Any of <1> to <37>, wherein the total content of wheat flour, processed starch and wheat protein is preferably 80 to 100% by mass, more preferably 85 to 100% by mass, and still more preferably 88 to 100% by mass. The bread flour composition according to any one of the above.
<39>
The bread flour composition according to <37> or <38>, wherein the yeast is preferably dry yeast.
<40>
<39> In the above <39>, the yeast content is preferably 0.2 parts by mass or more, more preferably 0.5 parts by mass or more, with respect to 100 parts by mass of the total content of wheat flour, processed starch and wheat protein. The bread flour composition described.
<41>
<39> or <40>, wherein the yeast content is preferably 10 parts by mass or less, more preferably 5 parts by mass or less, with respect to 100 parts by mass of the total content of wheat flour, processed starch and wheat protein. The bread flour composition described.
<42>
<39>, wherein the yeast content is preferably 0.2 to 10 parts by mass, more preferably 0.5 to 5 parts by mass with respect to 100 parts by mass of the total content of wheat flour, processed starch and wheat protein. The bread flour composition described.
<43>
Said saccharide is preferably one or more selected from monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, and sugar alcohols obtained by reducing these, <37 The flour composition for bread according to any one of> to <42>.
<44>
The sugar is preferably glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, sugar, starch syrup, isomerized sugar, invert sugar, cyclodextrin, dextrin And the flour composition for bread according to any one of <37> to <43>, which is one or more selected from branched cyclodextrins.
<45>
The bread flour composition according to any one of <37> to <44>, wherein the emulsifier is one or more selected from a powder emulsion preparation and an agent formulated in an emulsified state. object.

<46>
The bread manufacturing method including preparing bread dough using the flour composition for bread | pans as described in any one of said <1>-<45>, and baking this dough.
<47>
The method for producing bread according to <46>, wherein the bread dough contains 0.1 to 2.0 parts by mass of an emulsifier with respect to 100 parts by mass of the bread flour composition.
<48>
The method for producing breads according to <46> or <47>, wherein the baking is preferably performed at 180 to 240 ° C.

<49>
A method for producing bread, comprising preparing bread dough by blending at least wheat flour, processed starch, wheat protein, water and yeast, and baking the dough,
The blended amount of the processed starch in the total blended amount of 100 parts by mass of the wheat flour, the modified starch and the wheat protein is 20 to 40 parts by mass,
The manufacturing method of breads with which the compounding quantity of the said processed starch with respect to the compounding quantity of the said wheat protein satisfy | fills a following formula by mass ratio.
12 ≦ [mixed amount of modified starch] / [mixed amount of wheat protein] ≦ 20

<50>
The blended amount of the processed starch is preferably 23 parts by mass or more, more preferably 25 parts by mass or more, in a total blending amount of 100 parts by mass of wheat flour, processed starch, and wheat protein. Production method.
<51>
<49> or <50, wherein the amount of the modified starch is preferably 38 parts by mass or less, more preferably 35 parts by mass or less, in a total amount of 100 parts by mass of wheat flour, processed starch and wheat protein. The manufacturing method of>.
<52>
In said <49>, the compounding quantity of the said processed starch is preferably 23-38 mass parts, more preferably 25-35 mass parts in the total compounding quantity of wheat flour, processed starch, and wheat protein. The manufacturing method as described.
<53>
The manufacturing method as described in any one of said <49>-<52> with which the compounding quantity of the said processed starch with respect to the compounding quantity of the said wheat protein satisfy | fills a following formula by mass ratio.
14 ≦ [Blend amount of modified starch] / [Blend amount of wheat protein] ≦ 18
<54>
<49> to <<, wherein the amount of water is preferably 20 parts by mass or more, more preferably 40 parts by mass or more, based on 100 parts by mass of the total amount of flour, processed starch and wheat protein. 53>. The production method according to any one of 53>.
<55>
The blending amount of the water is preferably 80 parts by mass or less with respect to 100 parts by mass of the total blending amount of flour, processed starch, and wheat protein, according to any one of the above <49> to <54>. Production method.
<56>
<49>, wherein the amount of water is preferably 20 to 80 parts by mass, more preferably 40 to 80 parts by mass, based on 100 parts by mass of the total amount of flour, processed starch and wheat protein. The manufacturing method as described in any one of-<53>.
<57>
The yeast is preferably dry yeast, and the amount of the dry yeast is preferably 0.2 parts by mass or more, more preferably 100 parts by mass of the total amount of wheat flour, processed starch and wheat protein, more preferably The manufacturing method as described in any one of said <49>-<56> which is 0.5 mass part or more.
<58>
The yeast is preferably dry yeast, and the blending amount of the dry yeast is preferably 10 parts by mass or less, more preferably 5 parts by mass with respect to 100 parts by mass of the total blending amount of flour, processed starch and wheat protein. The manufacturing method according to any one of <49> to <57>, which is equal to or less than a part.
<59>
The yeast is preferably dry yeast, and the amount of the dry yeast is preferably 0.2 to 10 parts by mass, more preferably 100 parts by mass of the total amount of wheat flour, processed starch and wheat protein. Is 0.5-5 mass parts, The manufacturing method as described in any one of said <49>-<56>.
<60>
In preparation of bread dough, Preferably, 1 type or 2 or more types chosen from saccharides, fats and oils, a swelling agent, salt, a fragrance | flavor, and an emulsifier are mix | blended, Any one of said <49>-<59>. Production method.
<61>
Preferably, the production method according to any one of <49> to <60>, wherein firing is performed at 180 to 240 ° C.
<62>
The production method according to any one of <49> to <61>, wherein the wheat flour is preferably a strong flour.
<63>
<49> to <62>, wherein the protein content of the wheat flour is preferably 10.0% by mass or more, more preferably 11.0% by mass or more, and further preferably 11.5% by mass or more. The manufacturing method as described in any one of these.
<64>
The protein content of the flour is preferably 15.0% by mass or less, more preferably 14.5% by mass or less, and further preferably 14.0% by mass or less, <49> to <63> The manufacturing method as described in any one of these.
<65>
The protein content of the flour is preferably 10.0 to 15.0% by mass, more preferably 11.0 to 14.5% by mass, and still more preferably 11.5 to 14.0% by mass. The method according to any one of <49> to <62>.

<66>
<49> to <65>, wherein the starch content of the wheat flour is preferably 65.0% by mass or more, more preferably 68.0% by mass or more, and further preferably 70.0% by mass or more. The manufacturing method as described in any one of these.
<67>
<49> to <66>, wherein the starch content of the wheat flour is preferably 76.0% by mass or less, more preferably 74.0% by mass or less, and further preferably 72.0% by mass or less. The manufacturing method as described in any one of these.
<68>
The starch content of the wheat flour is preferably 65.0-76.0% by mass, more preferably 68.0-74.0% by mass, and even more preferably 70.0-72.0% by mass. The method according to any one of <49> to <65>.

<69>
Preferably, the processed starch is one in which one or more of hydroxyl groups of the 2nd, 3rd and 6th carbon atoms in the glucose unit which is a constituent unit of starch are modified. The manufacturing method as described in any one of <68>.
<70>
The production method according to <69>, wherein the modification is preferably esterification or etherification.
<71>
The esterification is preferably a form in which one or two or more hydroxyl groups of a glucose unit and a carboxylic acid or phosphoric acid form an ester bond, and more preferably includes acetylation. The manufacturing method of>.
<72>
The etherification is preferably a form in which one or two or more hydroxyl groups of a glucose unit and a monovalent or polyhydric alcohol form an ether bond, and more preferably includes hydroxypropylation. <70> The production method according to the above.
<73>
The esterification or etherification form is preferably such that one or more hydroxyl groups in one glucose unit and one or more hydroxyl groups in another glucose unit are a polyhydric alcohol or a polycarboxylic acid. The manufacturing method as described in any one of said <70>-<72> containing the form formed by bridge | crosslinking by an ether bond or an ester bond via hydroxycarboxylic acid or phosphoric acid.
<74>
The production method according to <73>, wherein the one glucose unit and the other glucose unit are preferably present in the same starch molecule or in different starch molecules.

<75>
The ester group content per dry mass of the processed starch is preferably 0.7% by mass or more, more preferably 1.0% by mass or more, and further preferably 1.3% by mass or more, The production method according to any one of <49> to <74>, more preferably 1.5% by mass or more.
<76>
The ester group content per dry mass of the processed starch is preferably 2.5% by mass or less, more preferably 2.3% by mass or less, and further preferably 2.1% by mass or less. The production method according to any one of <49> to <75>.
<77>
The content of ester groups per dry mass of the processed starch is preferably 0.7 to 2.5% by mass, more preferably 1.0 to 2.3% by mass, and still more preferably 1.3. It is -2.1 mass%, More preferably, it is 1.5-2.1 mass%, The manufacturing method as described in any one of said <49>-<74>.

<78>
The ether group content per dry mass of the processed starch is preferably 2.0% by mass or more, more preferably 3.0% or more, and further preferably 4.0% by mass or more. The manufacturing method as described in any one of <49>-<77>.
<79>
The ether group content per dry mass of the processed starch is preferably 7.0% by mass or less, more preferably 6.0% by mass or less, and further preferably 5.0% by mass or less. The production method according to any one of <49> to <78>.
<80>
The ether group content per dry mass of the processed starch is preferably 2.0 to 7.0 mass%, more preferably 3.0 to 6.0 mass%, and even more preferably 3.0. The manufacturing method as described in any one of said <49>-<77> which is -5.0 mass%.

<81>
The manufacturing method according to any one of <73> to <80>, wherein the degree of swelling of the processed starch is preferably 8 or more, more preferably 11 or more, and still more preferably 15 or more.
<82>
The swelling method of the said processed starch becomes like this. Preferably it is 29 or less, More preferably, it is 27 or less, More preferably, it is 25 or less, The manufacturing method as described in any one of said <73>-<81>.
<83>
The degree of swelling of the processed starch is preferably 8 to 29, more preferably 11 to 27, and further preferably 15 to 25, according to any one of the above <73> to <80>. Production method.

<84>
The production according to any one of <49> to <83>, wherein the processed starch preferably has a form in which a hydroxyl group contained in a glucose unit and a carboxylic acid or phosphoric acid form an ester bond. Method.
<85>
The production method according to any one of <49> to <83>, wherein the processed starch preferably has a form in which a hydroxyl group of a glucose unit and a diol form an ether bond.
<86>
The processed starch preferably has a form in which a hydroxyl group of a glucose unit and a hydroxyl group of another glucose unit are crosslinked by a phosphate ester bond or an ester bond via phosphoric acid or dicarboxylic acid. The production method according to any one of <49> to <85>.
<87>
The processed starch is preferably one or more selected from acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, and phosphoric acid monoesterified phosphate crosslinked starch The method according to any one of <49> to <86>.
<88>
<49> to <49>, wherein the raw material for the processed starch is preferably one or more selected from waxy corn starch, corn starch, wheat starch, rice starch, glutinous rice starch, potato starch, sweet potato starch and tapioca starch <87> The manufacturing method according to any one of the above.
<89>
<49> to <88>, wherein the protein content in the wheat protein is preferably 60% by mass or more, more preferably 70% by mass or more, and further preferably 75% by mass or more. The manufacturing method as described in one.

<90>
The hydroxypropyl group content per dry mass is 0.7 to 2.0% by mass, or the acetyl group content per dry mass is 0.3 to 0.8% by mass, and Breads having a protein content of 9.5 to 11.6% by mass per dry mass.

<91>
The bread according to <90>, wherein the content of hydroxypropyl groups per dry weight of bread is preferably 0.8% by mass or more.
<92>
Breads according to the above <90> or <91>, wherein the content of hydroxypropyl groups per dry mass of breads is preferably 1.7% by mass or less, more preferably 1.6% by mass or less. .
<93>
The content of hydroxypropyl groups per dry mass of bread is preferably 0.8 to 1.7% by mass, more preferably 0.8 to 1.6% by mass, as described in <90> above. Bread.
<94>
Bread according to the above <90>, wherein the content of acetyl groups per dry mass of bread is preferably 0.5% by mass or more.
<95>
Breads according to the above <90> or <94>, wherein the acetyl group content per dry mass of the breads is preferably 0.7% by mass or less.
<96>
Bread according to the above <90>, wherein the content of acetyl groups per dry mass of bread is preferably 0.5 to 0.7% by mass.
<97>
The protein content per dry mass of breads is preferably 9.6% by mass or more, more preferably 10.0% by mass or more, according to any one of the above <90> to <96> Breads.
<98>
The protein content per dry mass of bread is preferably 11.5% by mass or less, more preferably 11.3% by mass or less, and further preferably 10.8% by mass or less, <90 The bread according to any one of> to <97>.
<99>
<90> to <96>, wherein the protein content per dry mass of bread is preferably 9.6 to 11.5% by mass, more preferably 10.0 to 10.8% by mass. Bread according to any one of the above.
<100>
In the bread dough-derived portion, the saccharide content per dry mass is preferably 0.1 to 10% by mass, more preferably 0.2 to 8% by mass, and further preferably 0.3 to 7% by mass. The bread according to any one of <90> to <99>, wherein

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these.

[Preparation Example 1] Preparation of bread A bread was produced by the following method.

(Medium seed dough preparation conditions)
Using a vertical mixer (Kanto mixer 10 coat) and hook, put the medium seed compounding materials shown in Table 1 below into the mixer, set the temperature at 23 ° C, mix at low speed 3 minutes, medium high speed 2 minutes Made dough. Next, this medium seed dough was fermented (medium seed fermentation). The conditions at this time are shown below.

Medium seed fermentation temperature 26 ℃
Medium-species fermentation relative humidity 80%
Medium seed fermentation time 4 hours 30 minutes Medium seed fermentation end temperature 29.5 ° C

(Main silk dough preparation conditions)
To the place where the medium-sized fermented dough was put in the vertical mixer (Kanto mixer 10 coat), the main ingredients blended materials shown in Table 1 below (all materials except for shortening) were added, and kneaded at a low speed of 3 minutes and a medium high speed of 3 minutes. . After that, shortening was added and kneaded at a low speed of 3 minutes, a medium low speed of 2 minutes and a high speed of 2 minutes. The koji temperature of the main koji dough was 26.5 ° C.
Next, in order to recover the dough damaged by chaos, a floor time of 30 minutes was taken at 27.0 ° C., and then divided into 225 g of dough. Bench time was taken at 27.0 ° C. for 20 minutes in order to recover the fabric damage due to division, and molding was performed with a molder. Six pieces were put into a square-shaped bread mold and fermented. The proofing conditions are shown below.

Proof temperature 38 ° C
Relative humidity 80% RH
Proof time 50 minutes

  The bread dough prepared under the above conditions was baked in an oven at 210 ° C. for 40 minutes. After baking, the resulting bread was cooled at 20 ° C. for 90 minutes, then placed in a plastic bag, sealed, and further stored at 20 ° C. Table 1 below shows the bread volume one day after baking. Moreover, what was cut into thickness 20mm using the slicer 1 day after baking and 4 days after was used as the bread sample.

[Test Example 1] Sensory evaluation of bread The above bread samples were evaluated by four panelists for softness (soft feeling), moist feeling, mouthfeel, and flavor when eating bread. The evaluation results were determined by discussion between the four panelists. The evaluation criteria are shown below, and the results are shown in Table 1 below.

(Evaluation criteria for softness)
7: Much softer than the reference example.
6: Softer than the reference example.
5: Slightly softer than the reference example.
4: Softness equivalent to the reference example.
3: Slightly harder than the reference example.
2: Harder than the reference example.
1: It is considerably harder than the reference example.

(Evaluation criteria for moist feeling)
7: Much more moist than the reference example.
6: Moister than the reference example.
5: Slightly moist than the reference example.
4: Moist feeling equivalent to the reference example.
3: Slightly moist than the reference example.
2: It is inferior to a reference example and has a moist feeling.
1: It feels moist and has a feeling of dryness more strongly than the reference example.

(Evaluation criteria for mouth melting feeling)
7: Mouth melts much better than the reference example.
6: Mouth melted better than the reference example.
5: Slightly better melting than the reference example.
4: Mouth melting feeling equivalent to the reference example.
3: Slightly moist than the reference example.
2: It is inferior to a reference example and has a moist feeling.
1: It feels moist and has a feeling of dryness more strongly than the reference example.

(Flavor evaluation standard)
7: The flavor and taste derived from gluten are much less than in the reference examples.
6: Flavor and taste derived from gluten are less than in the reference example.
5: Slightly less flavor and taste derived from gluten than the reference example.
4: Flavor and taste derived from gluten are equivalent to the reference example.
3: The flavor and taste derived from gluten are slightly stronger than the reference example.
2: The flavor and taste derived from gluten are stronger than the reference example.
1: The flavor and taste derived from gluten are much stronger than the reference example.

[Test Example 2] Measurement of hydroxypropyl group, acetyl group, and protein content For the above bread sample, the hydroxypropyl group, acetyl group content per dry mass, and the protein content per dry mass were measured by the following methods. It was measured. The results are shown in Table 1 below.

(Analytical method of hydroxypropyl group per bread dry mass)
After freeze-drying the crumb portion (white portion) of the bread sample, a powder having a particle size of 500 μm or less was obtained using a mill grinder. Using this dry powder, the hydroxypropyl group derived from the processed starch was measured. This analysis method is based on the purity test method for modified starch as a food additive (http://www.mhlw.go.jp/shingi/2008/07/dl/s0704-15l.pdf) disclosed by the Ministry of Health, Labor and Welfare. Compliant. Specifically, it measured by the following method.

(1) About 0.1 g of the above freeze-dried powder sample of bread was measured, 25 mL of sulfuric acid (0.5 mol / L) was added, and the powder sample was dissolved by heating in a water bath.
(2) After cooling, the volume was adjusted to 100 mL with ion exchange water. If necessary, the sample was diluted so that the hydroxypropyl group was not 4 mg / 100 mL or more, and used as a sample solution.
(3) 1 mL of the sample solution was weighed and placed in a 25 mL graduated test tube, and 8 mL of sulfuric acid was added dropwise while cooling with cold water.
(4) After stirring well, the mixture was heated in a water bath for 3 minutes and immediately cooled in ice water, and then 0.6 mL of a ninhydrin test solution for modified starch was added along the tube wall.
(5) Immediately shaken and left in a 25 ° C. water bath for 100 minutes.
(6) Sulfuric acid was added to make 25 mL, stoppered, and gently turned upside down several times to make a test solution.
(7) The test solution was immediately transferred to an absorbance measurement cell, and after 5 minutes, the absorbance at 590 nm was measured.
(8) From the calibration curve described later, the propylene glycol concentration (μg / mL) in the test solution was determined, and the hydroxypropyl group content (% by mass) was calculated from the following formula.

{Propylene glycol concentration in test solution (μg / mL) x 0.7763 x dilution factor} / {Sample collection amount converted to dry matter (g) x 100}

−Creation of calibration curve−
(1) About 0.025 g of propylene glycol was weighed and water was added to make 100 mL, from which 2, 4, 6, 8, and 10 mL were weighed.
(2) Water was added to each to make exactly 50 mL, 1 mL of which was weighed, placed in a 25 mL graduated test tube, and 8 mL of sulfuric acid was added dropwise in cold water.
(3) After stirring well, the mixture was heated in a water bath for 3 minutes and immediately cooled in ice water.
(4) After cooling, 0.6 mL of the modified starch ninhydrin test solution was added along the tube wall.
(5) Immediately shaken and left in a 25 ° C. water bath for 100 minutes.
(6) Sulfuric acid was added to make 25 mL.
(7) A stopper was placed and gently turned upside down several times to obtain a standard solution.
(8) Immediately move to the absorbance measurement cell, and after 5 minutes, measure the absorbance at 590 nm, and subtract the absorbance at 590 nm of the blank (in the above (1), using water instead of the propylene glycol solution). Created a line.

-Dry matter conversion method-
The dry matter was converted using the value determined by the measurement method for loss on drying defined by the standard. Specifically, the dry matter amount was determined by the following method.
(1) A bread freeze-dried powder sample was weighed and heated at 120 ° C. and 13.3 Pa or less for 4 hours.
(2) The mass of the freeze-dried powder sample of bread after heating was weighed.
(3) The value of 100 × (mass of dried powder sample before heating−mass of dried powder sample after heating) / (mass of dried powder sample before heating) is a moisture content (%), and a value obtained by subtracting the moisture content from 100 is a dried product. Amount (%).
Based on the amount of the dried product, the content of the hydroxypropyl group derived from the processed starch obtained above can be converted into the content of the hydroxypropyl group per dry mass of bread.

(Analytical method of acetyl group per bread dry mass)
The crumb part (white part) of the bread | pan used for a measurement was freeze-dried, and the powder of 50 micrometers or less was obtained using the mill grinder. Using this dry powder, the acetyl group per dry powder mass was measured. This analysis method is based on the purity test method for modified starch as a food additive (http://www.mhlw.go.jp/shingi/2008/07/dl/s0704-15l.pdf) disclosed by the Ministry of Health, Labor and Welfare. Compliant.

(1) A sample of 5.0 g was weighed and suspended in 50 mL of water, and several drops of a phenolphthalein reagent were added thereto.
(2) A 0.1 M sodium hydroxide solution was added dropwise until the liquid turned slightly red.
(3) 25 mL of 0.45 M sodium hydroxide solution was added.
(4) The bottle was stoppered with care so that the temperature would not exceed 30 ° C., and shaken vigorously for 30 minutes.
(5) An excessive amount of sodium hydroxide was titrated with 0.2M hydrochloric acid. (The end point was when the light red color disappeared.)
(6) A blank test was performed separately to correct the value.
(7) The free acetyl group content was determined based on the following index, and further converted into a dry matter in the same manner as described above.
0.45 M sodium hydroxide 1 mL = CH ₃ CO 19.370 mg

(Analysis method of protein per bread dry mass)
The amount of protein derived from wheat flour (strong flour) and wheat protein used in the present invention was calculated by the Kjeldahl method using a nitrogen-protein conversion factor of 6.25.
As a result, protein contained in 100 parts by weight of wheat flour was 11.7 parts by weight, and of wheat protein, protein contained in 100 parts by weight of active gluten 1 was 80.1 parts by weight, and protein contained in 100 parts by weight of active gluten 2 Was 75.0 parts by mass.
Using the above measurement results, the total protein content (% by mass) per bread dry mass in each formulation was calculated.

In Table 1, the unit of the compounding amount of the component is part by mass. The trade names and sources of each component used in the examples are shown below.
Powerful powder:
Camellia, Nisshin Flour Milling Co., Ltd. (crude protein content 11.7% by mass)
Powder emulsifier:
Emulgie MM-100, manufactured by Riken Vitamin Co. East Food:
C Oriental Food, manufactured by Oriental Yeast Co., Ltd. Hydroxypropylated phosphate cross-linked tapioca:
Purity 87, hydroxypropyl group content 4.4% by mass, National Starch Hydroxypropylated Tapioca:
National 7, hydroxypropyl group content 3.3 mass%, hydroxypropylated phosphoric acid crosslinked waxy corn manufactured by National Starch Co., Ltd .:
Samfuro, hydroxypropyl group content 7.0% by mass, National Starch Acetylated Adipic Acid Crosslinked Waxy Corn:
Colflo 67, acetyl group content 1.9% by mass, manufactured by National Starch Co., Ltd. Phosphoric acid crosslinked tapioca:
Purity D, National Starch Active Gluten 1:
Emmasoft EX-100, manufactured by Riken Vitamin Co. (crude protein content 80% by mass)
Active gluten 2:
A-Guru G, manufactured by Glico Nutrition Foods, Inc. (crude protein content 75% by mass)
shortening:
New Econa V, manufactured by Kao

  In Table 1, Comparative Product 1 is an example in which the blended amount of processed starch is within the range defined by the present invention, but the blending ratio of modified starch to the blended amount of wheat protein is lower than that defined by the present invention. Comparative product 1 was inferior to any of the evaluation items of sensory evaluation, and the deterioration in quality due to storage was significant.

  Comparative products 2 and 3 are examples in which the amount of processed starch is lower than that specified in the present invention, and the ratio of processed starch to the amount of wheat protein is lower than that specified in the present invention. Comparative products 2 and 3 had a larger amount of wheat flour than comparative product 1 and the evaluation results were similar to those of Reference Example 1, but were slightly moist or inferior in flavor. In addition, the degree of quality degradation due to storage was greater than that of the reference example.

  Comparative product 4 is an example in which wheat protein is not blended. Since Comparative Product 4 had a low gluten content, the flavor was good, but the bread dough swelled little by baking, resulting in inferior softness and melting in the mouth.

  On the other hand, according to the present invention products 1 to 11, the bread dough swelled greatly by baking, the texture was soft, and the moist feeling, the melting feeling in the mouth and the flavor were all good.

[Preparation Example 2] Preparation of bread Using the flour composition, bread was produced by the following method.

(Flour composition)
A flour composition was prepared by mixing wheat flour, processed starch, wheat protein, yeast, yeast food, powder emulsifier, sugar, salt, and skim milk powder in the amounts shown in Table 2. This flour composition and water were put into a vertical mixer (Kanto mixer 10 coat) in the ratios shown in Table 2, and the temperature at the top was set to 27 ° C., and kneaded at a low speed of 2 minutes, a medium high speed of 2 minutes, and a high speed of 4 minutes. Thereafter, the amount of shortening shown in Table 2 was added and kneaded at a low speed of 2 minutes, a medium high speed of 2 minutes, and a high speed of 4 minutes to obtain a dough.

  Next, in order to recover the dough damaged by chaos, a floor time of 90 minutes was taken at 27.0 ° C., and then divided into 225 g of dough. Bench time was taken at 27.0 ° C. for 20 minutes in order to recover the fabric damage due to division, and molding was performed with a molder. Six pieces were put into a square-shaped bread mold and fermented. The proofing conditions are shown below.

Proof temperature 38 ° C
Relative humidity 80% RH
Proof time 50 minutes

  The bread dough prepared under the above conditions was baked in an oven at 210 ° C. for 40 minutes. After baking, the resulting bread was cooled at 20 ° C. for 90 minutes, then placed in a plastic bag, sealed, and further stored at 20 ° C. Table 1 below shows the bread volume one day after baking. Moreover, what was cut into thickness 20mm using the slicer 1 day after baking and 4 days after was used as the bread sample.

[Test Example 3] Sensory evaluation In the same manner as in Test Example 1 described above, the bread sample was subjected to sensory evaluation. The results are shown in Table 2 below.

Test Example 4 Measurement of Hydroxypropyl Group, Acetyl Group, and Protein Similar to Test Example 2 above, hydroxypropyl group per bread dry weight, acetyl group per bread dry weight, protein per bread dry weight The amount was measured. The results are shown in Table 2 below.

  In Table 2, Comparative Product 5 has a modified starch blending amount within the range defined by the present invention as in Comparative Product 1, but the modified starch blending ratio relative to the wheat protein blending amount is defined by the present invention. Is also a low example. The comparative product 5 was inferior to any of the evaluation items of the sensory evaluation, and the deterioration in quality due to storage was significant.

Claims (9)

A bread flour composition comprising wheat flour, processed starch, and wheat protein,
The content of the processed starch in the total content of 100 parts by mass of the wheat flour, the processed starch and the wheat protein is 20 to 40 parts by mass,
A bread flour composition in which the content of the wheat protein and the content of the processed starch satisfy the following formula in terms of mass ratio.
12 ≦ [content of modified starch] / [content of wheat protein] ≦ 20   The bread flour composition according to claim 1, wherein the flour is a strong flour.   The bread flour composition according to claim 1 or 2, wherein the processed starch is an esterified starch or an etherified starch.   The bread flour composition according to claim 3, wherein the esterified starch is an acetylated starch and the etherified starch is a hydroxypropylated starch.   The bread flour composition according to claim 4, wherein the acetylated starch is an acetylated crosslinked starch and the hydroxypropylated starch is a hydroxypropylated crosslinked starch.   A method for producing bread, comprising preparing bread dough using the bread flour composition according to any one of claims 1 to 5, and baking the dough.   The method for producing bread according to claim 6, wherein the bread dough contains 0.1 to 2.0 parts by mass of an emulsifier with respect to 100 parts by mass of the bread flour composition. A method for producing bread, comprising preparing bread dough by blending at least wheat flour, processed starch, wheat protein, water and yeast, and baking the dough,
The blended amount of the processed starch in the total blended amount of 100 parts by mass of the wheat flour, the modified starch and the wheat protein is 20 to 40 parts by mass,
The manufacturing method of breads with which the compounding quantity of the said processed starch with respect to the compounding quantity of the said wheat protein satisfy | fills a following formula by mass ratio.
12 ≦ [mixed amount of modified starch] / [mixed amount of wheat protein] ≦ 20   The hydroxypropyl group content per dry mass is 0.7 to 2.0% by mass, or the acetyl group content per dry mass is 0.3 to 0.8% by mass, and Breads having a protein content of 9.5 to 11.6% by mass per dry mass.