JP2015213477A - Bread dough and manufacturing method of bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bread dough capable of providing breads good in crispy texture even with a blend rich in oil content and sugar content, and a manufacturing method for bread dough capable of stably and simply manufacturing breads having such characteristics.SOLUTION: There is provided a bread dough by dispersing and/or winding small piece-shape plastic oil and fat into a bakery dough having an oil content of 9 pts.mass or more based on 100 pts.mass of starches. There is provided a manufacturing method for bread dough including a process of dispersing and/or winding small piece-shape plastic oil and fat into a bakery dough having an oil content of 9 pts.mass or more based on 100 pts.mass of starches.

Description

  The present invention relates to a bread dough capable of obtaining bread with good crispness while having a rich blend of high oil and sugar, and a method for producing bread dough capable of stably and easily producing bread having the characteristics About.

  In breads such as bread, confectionery bread, Danish, etc., the texture has recently become a major preference factor in addition to the flavor, soft texture, solid texture, crisp texture, light texture, An increasing number of breads are sold with the texture as the front.

Here, in the case of breads having a lean composition such as bread with less oil and sugar, it is possible to control the texture to some extent by adjusting the water content and the gelatinization degree of starch. As such an example, the hot water seed method and the liquid seed method are in widespread use.
However, breads rich in oil and sugar, such as brioche, coffee cake, sweet roll, etc., that is, breads with rich blends, are because of yeast inhibition of fermentation and high specific gravity of the dough, which is easy to burn off. , Inevitably it becomes a heavy and sticky texture, you can not get a crisp texture.

  In addition, when producing breads with rich blends as described above, it is necessary to perform mixing for a sufficiently long time before adding oils and fats in order to produce gluten firmly, and a large amount of oils and fats are added 2 to 4 times. There was a problem that it was necessary to add it separately and finish it into a uniform dough, and the process was long and complicated.

  Here, various improving components have been added for a long time in order to impart a good crispness to breads having such a rich composition. For example, a method of improving the texture by increasing the volume of breads by strengthening the gluten of the dough (see Patent Documents 1 to 3, for example), and using a specific starch that has strengthened micelles and suppressed swelling power (For example, refer to Patent Documents 4 to 6) and the like have been proposed.

  However, simply strengthening gluten does not provide a fundamental solution to the sticky texture derived from the properties of starch itself, and the improvement of crispness has not been sufficient. In addition, the method of using a specific starch has a problem that it has a crisp texture but lacks a moist feeling.

  Moreover, the improvement by the above-mentioned dough blending components greatly changes the dough physical properties. In particular, the methods described in Patent Documents 1 to 6 have a problem that the extensibility of the dough is often greatly impaired. It was.

Japanese Patent Laid-Open No. 05-219886 Japanese Patent Laid-Open No. 04-144632 JP 08-256670 A Japanese Patent Application Laid-Open No. 08-224057 Japanese Patent Laid-Open No. 05-1553897 JP-A-11-009174

  Accordingly, an object of the present invention is to stably and easily produce bread dough that can obtain bread with good crispness while having a rich blend of high oil and sugar, and bread having the characteristics. It is in providing the manufacturing method of bread dough.

As a result of various studies to achieve the above object, the present inventors have completely kneaded a part of the kneaded fats and oils, preferably less than half of the kneaded oils and fats when producing a rich blend of oil and sugar. It was found that the above-mentioned problems can be solved by limiting the amount to be dispersed in the dough.
The present invention has been made on the basis of the above findings, and is characterized by dispersing and / or entraining small pieces of plastic oil and fat in a bakery dough having an oil content of 9 parts by mass or more based on 100 parts by mass of starch. The bread dough is provided.

  The present invention also provides a method for producing bread dough, comprising a step of dispersing and / or winding small pieces of plastic fat into a bakery dough having an oil content of 9 parts by weight or more with respect to 100 parts by weight of starch. It is to provide.

By using the bread dough of the present invention, breads with good crispness can be obtained while having a rich blend of high oil and sugar.
Moreover, according to the bread dough manufacturing method of the present invention, breads having the above characteristics can be stably and easily manufactured without affecting the dough physical properties.

First, a bakery dough having an oil content of 9 parts by mass or more based on 100 parts by mass of starches used in the present invention will be described.
The bakery dough is conventionally used as a dough used for the production of bread, confectionery bread, pie, Danish, croissant, French bread, semi-hard roll, waffle, scone, muffin, donut, steamed bread, Chinese bun, etc. Can be used.
In addition, the raw material which can be used for this bakery dough can use the raw material which can be used for manufacture of normal bread dough without a restriction | limiting in particular, Specifically, starches, fats and oils, saccharides, eggs And water, yeast, yeast food, and other raw materials.

  Examples of the starch include wheat flour such as strong flour, semi-strong flour, medium flour, durum flour, whole wheat flour, other cereal flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, cashew nut Nut flour such as flour, oat flour, pine nut flour, corn starch, waxy corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, waxy rice starch, etc., pregelatinized treatment, decomposition treatment, etherification Examples thereof include modified starches subjected to one or more treatments selected from treatment, esterification treatment, cross-linking treatment, refinement, grafting treatment, etc. In the present invention, in starches, wheat flour Is preferably used in an amount of 50% by mass or more, more preferably 70% by mass or more, and even more preferably 100% by mass.

  In addition, as the oils and fats, it may be a plastic oil composition such as shortening, margarine, butter, etc., or a fluid to liquid form such as salad oil, fluid shortening, or melted butter, or a powder oil or fat, It is preferable to use a plastic oil / fat composition because a bread having a soft and excellent texture is obtained. When the fats and oils are emulsions, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. The fats and oils used in the above fats and oils are not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, Examples thereof include various vegetable oils and fats such as milk fat, pork fat, cacao fat, fish oil and whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

  Examples of the sugars include white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzymatic saccharified starch syrup, acidified starch syrup, reduced starch saccharified, reducing sugar, Polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-conjugated starch syrup, caramel, maple sugar, oligosaccharide, xylose, trehalose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligo Sugar, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, dairy oligosaccharide, hemicellulose, molasses, isomalto-oligosaccharide, maltooligosaccharide, coupling sugar, raffinose, lactulose, thende-oligosaccharide, gentio-oligosaccharide, etc. , It is possible to use one or more selected from these.

  Examples of the eggs include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sugared whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen egg white, Frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk and the like can be used, and one or more selected from these can be used. Then, it is preferable to use the egg containing an egg yolk component at the point from which rich flavor bread is obtained. Therefore, in the present invention, the egg yolk, salted whole egg, salted egg yolk, sweetened whole egg, sweetened egg yolk, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen sweetened whole egg, frozen sweetened egg yolk It is preferable to use one or more of egg and enzyme-treated egg yolk.

  Examples of the water include tap water and natural water. In addition, a part or all of the water, such as milk, partially skim milk, skim milk, fermented milk, lactic acid bacteria drink, milk drink, processed milk, fruit juice, coffee drink, tea drink, etc. Alternatively, a raw material rich in water may be substituted.

  Here, the oil content of the bakery dough is the pure oil content of the fats and oils contained in the eggs and other raw materials described below with respect to 100 parts by mass of the starches contained in the bakery dough. The pure oil content needs to be 9 parts by mass or more, preferably 18 parts by mass or more, more preferably 33 parts by mass or more. If a bakery dough having an oil content of less than 9 parts by mass is used, the resulting bread will have a tart-like crispy texture. The upper limit of the oil content is generally 120 parts by mass, preferably 80 parts by mass or less, and more preferably 60 parts by mass or less.

  In addition, the sugar content of the bakery dough is preferably 5 to 30 parts by mass as a solid content, including saccharides and sugars contained in the following other raw materials with respect to 100 parts by mass of starches contained in the bakery dough. More preferably, it is 10-30 mass parts.

  Moreover, the content of the egg yolk component of the bakery dough is 5-30 parts by mass, preferably 10-30 parts by mass in terms of raw egg yolk, with respect to 100 parts by mass of starch contained in the bakery dough. is there.

  In addition, the preferable water content of the bakery dough is contained in the pure water of the water and fats and oils, eggs, yeast and other raw materials described below with respect to 100 parts by mass of starch contained in the bakery dough. Combined with water, the pure water is 50 to 90 parts by mass, more preferably 50 to 80 parts by mass.

  Other ingredients that can be used in the above bakery dough include, for example, milk, partially skimmed milk, skimmed milk, fermented milk, lactic acid bacteria beverages, milk drinks, processed milk, cream, cheese, concentrated whey, concentrated milk, skimmed concentrated milk, Unsweetened condensed milk, unsweetened defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted powdered milk, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk and other dairy products, sweetness Salt, dextrin salt, milk protein such as casein calcium, sodium caseinate, potassium casein, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, catalase, lipoxygenase・ Ascorbate oxidase Enzymes such as oxidase, hexose oxidase, glucose oxidase, glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, lecithin, sucrose fatty acid ester, stearoyl calcium lactate, emulsifier, ammonium bicarbonate, baking soda, baking powder, ispata Such as swelling agents such as ascorbic acid and cystine, antioxidants such as tocopherol, tea extract, ascorbic acid fatty acid ester, coloring agents such as β-carotene, caramel, red yeast rice pigment, acetic acid, Acidulants such as lactic acid and gluconic acid, flavoring agents such as potassium chloride, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, nut paste, spices, cacao mass, cocoa powder, beans, vegetables, meats , Liquor, seafood, fruit juice, persimmon, coffee Examples include food materials such as coffee beverages, tea, and tea beverages, and flavorings.

The production method of the above bakery dough is not particularly limited, rapid method, straight method, medium seed method, liquid seed method, sour seed method, hop seed method, medium noodle method, old noodle method, Chollywood method, continuous bread method, General methods such as refrigerated dough method, frozen dough method, hot water seed method, basic dough method, all-in-mix method, and after-powder method can be adopted, but especially for 100 parts by mass of starch contained in the bakery dough. When the oil content is 30 parts by mass or more, it is preferable to use a basic dough method in which oils and fats are added after creaming in advance.
In addition, when using the basic dough method, you may cream with saccharides and eggs.

Next, the small piece of plastic fat used in the present invention will be described.
The small piece of plastic fat used here is a piece of plastic fat such as butter, oil-in-water margarine, water-in-oil margarine, shortening, lard, or head.
The small piece shape is a cube shape, a rectangular parallelepiped shape, a prismatic shape, a columnar shape, a semi-cylindrical shape, a spherical shape, a flake shape, a rag shape, a lump shape, etc. The length of one side is about 2 mm or more and 30 mm or less, and a prismatic shape is one side of a polygon that is a cross section of 2 mm or more and 30 mm or less, and the length is about 2 mm or more and 100 mm or less. 30 mm or less and a length of about 2 mm or more and 100 mm or less, a spherical one having a diameter of about 2 mm or more and 30 mm or less, a flaky one having a thickness of about 0.5 mm or more and 5 mm or less, and the average in the case of a rag or lump The particle size is about 2 mm to 30 mm. If it is outside this range, the dispersibility into the bakery dough may be deteriorated.

In addition, the oil content of the plastic fat is preferably 60 to 100% by mass, and more preferably 75 to 95% by mass.
The fats and oils of the plastic oil and fat are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, Examples thereof include various vegetable oils and fats such as milk fat, pork fat, cacao fat, fish oil and whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.
In the present invention, these fats and oils can be used alone or in combination of two or more.

  In addition to the above raw material fats and oils, the above plastic fats and oils are generally used in plastic fats and oils such as water, starches, sugars, eggs, milk and dairy products, emulsifiers, salt, fragrances, colorants, and various flavoring materials. The raw materials used in the process can be used. And according to a conventional method using raw material fats and auxiliary materials, it is set as small piece-like plastic fats and oils.

  In addition, the method of molding into small pieces is not particularly limited, but the method of pouring the plastic fat into a small piece mold during production and cooling and solidifying, or the plastic fat once produced, A method of cutting into small pieces with a kitchen knife or an automatic line, a method of cutting into small pieces after discharging by extrusion molding through a die having a small hole, and the like can be mentioned.

  The bread dough of the present invention is obtained by dispersing and / or entraining the above small pieces of plastic oil and fat in a bakery dough having an oil content of 9 parts by mass or more based on 100 parts by mass of the starch. Since it becomes a homogeneous and soft texture, it is preferably dispersed.

The addition amount of the small pieces of plastic oil / fat with respect to the bakery dough is preferably the addition amount (hereinafter sometimes referred to as “addition amount of powder”) with respect to 100 parts by mass of starch contained in the bakery dough. It is 10-60 mass parts, More preferably, it is 20-50 mass parts.
At that time, it is preferable to add so that the amount of powder added as a pure oil is preferably 8 to 48 parts by mass, more preferably 16 to 40 parts by mass.

Further, at that time, it is preferable that the oil content added as a small piece of plastic fat is smaller than the oil content of the bakery dough. If the amount of oil added as a small piece of plastic fat is greater than the oil content of the bakery dough, the volume and the waist will be slightly better, but it will be difficult to obtain a soft texture.
Specifically, the ratio of the oil content of the bakery dough to the oil content added as a small piece of plastic fat (the former: the latter) is preferably 90:10 to 50:50, more preferably 70:30 to 50:50.

  The oil content of the bread dough of the present invention is preferably 17 to 120 parts by weight, more preferably 40 to 80 parts by weight with respect to 100 parts by weight of starches contained in the bread dough.

The step of dispersing the small piece of plastic oil / fat into the bakery dough can be performed, for example, by adding the small piece of plastic oil / fat and mixing lightly at the final stage of the bakery dough production.
The step of winding the small piece of plastic fat into the bakery dough is performed, for example, by spreading the small piece of plastic fat on the bakery dough when forming the bakery dough. Can do.
In addition, although 1 type may be sufficient as the plastic fat used by the said manufacturing method, you may add 2 or more types simultaneously or separately.

Next, the breads of the present invention will be described.
The breads of the present invention use the above-mentioned bread dough, and as a specific production method thereof, the above-mentioned bread dough is rounded, extended, or further punched as necessary in the same manner as ordinary bread dough. It can be obtained by subjecting it to a heating step such as firing, frying, steaming, etc. after performing molding, mold filling, proofing and the like.
The bread dough of the present invention may be frozen or refrigerated without taking a proof, or may be frozen or refrigerated after taking the proof. Both frozen and refrigerated products without taking a proofer and those frozen or refrigerated after taking a proofer can be baked into breads according to a conventional method.
In addition, breads obtained by subjecting the bread dough of the present invention to a heating step such as baking can be stored frozen, and the frozen breads can be thawed in a microwave oven. .

[Example 1]
<Manufacture of small pieces of plastic oil and fat>
A blended oil (fat) blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil. Prepared. An oil phase was prepared by blending 2 parts by mass of glycerin succinic acid fatty acid ester, 0.5 parts by mass of polyglycerin condensed ricinoleic acid ester and 0.5 parts by mass of propylene glycol fatty acid ester with 80 parts by mass of the blended oil. After adding 17 parts by mass of water as an aqueous phase to 83 parts by mass of this oil phase and emulsifying into a water-in-oil type, the obtained water-in-oil emulsion composition was sterilized at 85 ° C. (heat treatment), Precooled to 50 ° C. Next, the precooled water-in-oil emulsion composition was quenched and plasticized by passing through 6 A units and a resting tube. The plastic fat thus obtained was conditioned at 20 ° C. for 24 hours, and then extruded into a straw shape having a diameter of 10 mm, which was cut to a length of 30 mm, having an oil content of 80% by mass and a water content of 17% by mass. A small piece of plastic oil was used.

<Manufacture of bakery dough>
70 parts by weight of strong flour, 4 parts by weight of raw yeast, 0.1 part by weight of yeast food, 5 parts by weight of white sucrose and 40 parts by weight of water are put into a mixer bowl, using a hook, 3 minutes at low speed, 1 at medium speed Mixing was carried out to obtain a medium seed dough. The kneading temperature was 26 ° C. This medium seed dough was put in a dough box and subjected to medium seed fermentation in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85% for 2 hours. The end point temperature was 29 ° C. The dough that has been subjected to the medium-type fermentation is again put into the mixer bowl, and further 30 parts by weight of flour, 20 parts by weight of super white sugar, 5 parts by weight of skim milk powder, 1.5 parts by weight of salt and 20 parts by weight of whole egg (net). And mixed for 3 minutes at low speed and 4 minutes at medium speed. Here, 40 parts by weight of kneaded fat (margarine: 80% by weight of oil) is added in two portions, using a hook, mixing for 4 minutes at low speed, 2 minutes at medium speed, and 2 minutes at high speed, A bakery dough, a brioche dough, was obtained. The kneading temperature was 28 ° C.
The oil content, sugar content, and water content of the bakery dough are 34 parts by mass as pure oil, 28 parts by mass as solids, and 65 parts by mass as pure water, with respect to 100 parts by mass of starch contained in the bakery dough. there were.
Moreover, the content of the egg yolk component of the bakery dough was 6.7 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch contained in the bakery dough.

<Manufacture of bread dough and bread>
To 100 parts by mass of the obtained bakery dough, 16.5 parts by mass of the above-mentioned small piece of plastic fat (38.1 parts by mass added to the powder) is added and further mixed for 3 minutes at a low speed to obtain the bread dough of the present invention. Got.
Here, after taking the floor time 30 minutes, it was divided and rounded into 70 g, and then the bench time was taken 30 minutes, then rounded and placed in a silicon baking mold having a diameter of 85 mm. After taking a proof for 65 minutes at 38 ° C. and a relative humidity of 70%, it was placed in a fixed kiln set at 180 ° C. and baked for 13 minutes to obtain the bread of the present invention.
The ratio of the oil content of the bakery dough to the oil content added as small pieces of plastic fat (the former: the latter) is 53:47, and the oil content of the obtained bread dough is the starches 100 contained in the bakery dough. It was 64 mass parts as a pure oil part with respect to the mass part.
The resulting bread had a brioche-like soft and moist texture, but was crisp.

[Example 2]
The amount of kneaded oil and fat added in the manufacture of the bakery dough of Example 1 was changed from 40 parts by mass to 20 parts by mass, and the amount of powdered plastic oil and fat added to the powder in the manufacture of the bread dough was 38.1 parts by mass. The bread dough of this invention was obtained by the same mixing | blending and manufacturing method as Example 1 except having changed into 58.1 mass parts from the part. The oil content, sugar content, and water content of the bakery dough of the bakery dough are 18 parts by weight as pure oil, 28 parts by weight as solids, and pure water, respectively, with respect to 100 parts by weight of starches contained in the bakery dough. As 62 parts by mass.
Moreover, the content of the egg yolk component of the bakery dough was 6.7 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch contained in the bakery dough.
The ratio of the oil content of the bakery dough to the oil content added as small pieces of plastic fat (the former: the latter) is 28:72, and the oil content of the obtained bread dough is the starches 100 contained in the bakery dough. It was 64 mass parts as a pure oil part with respect to the mass part.
Although the obtained bread had a brioche-like moist texture, the crispness was good, but the soft feeling was slightly inferior to the bread obtained in Example 1, and the oily feeling was somewhat felt. .

[Comparative Example 1]
The amount of kneaded oil / fat added in the manufacture of the bakery dough of Example 1 was changed from 40 parts by mass to 5 parts by mass, and the amount of powdered plastic oil / fat added to the powder in the manufacture of the bread dough was 38.1% by mass. The bread dough of the comparative example was obtained by the same mixing | blending and manufacturing method as Example 1 except having changed into 73.1 mass parts from the part. In addition, the oil content, sugar content, and water content of the bakery dough of the bakery dough are 6 parts by mass as pure oil, 28 parts by mass as solids, and pure water with respect to 100 parts by mass of starches contained in the bakery dough. As 59 parts by mass.
Moreover, the content of the egg yolk component of the bakery dough was 6.7 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch contained in the bakery dough.
The ratio of the oil content of the bakery dough to the oil content added as small pieces of plastic fat (the former: the latter) is 9:91, and the oil content of the obtained bread dough is the starches 100 contained in the bakery dough. It was 64 mass parts as a pure oil part with respect to the mass part.
The obtained bread was a tart-like soft feeling with a weak crispness and a strong oily feeling.

Example 3
In the production of bread dough, instead of the bakery dough used in Example 1, the bread dough of Example 3 was prepared in the same manner as in Example 1 except that the bakery dough produced by the following basic dough method was used. Obtained. The oil content, sugar content, and water content of the bakery dough are 34 parts by weight as pure oil, 28 parts by weight as solids, and 65 parts by weight as pure water with respect to 100 parts by weight of starches contained in the bakery dough. Was part.
Moreover, the content of the egg yolk component of the bakery dough was 6.7 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch contained in the bakery dough.

<Method of making bakery dough (basic dough method)>
70 parts by weight of strong flour, 4 parts by weight of raw yeast, 0.1 part by weight of yeast food, 5 parts by weight of white sucrose and 40 parts by weight of water are put into a mixer bowl, using a hook, 3 minutes at low speed, 1 at medium speed Mixing was carried out to obtain a medium seed dough. The kneading temperature was 26 ° C. This medium seed dough was put in a dough box and subjected to medium seed fermentation in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85% for 2 hours. The end point temperature was 29 ° C. Here, 40 parts by mass of kneaded fats and oils (margarine: 80% by mass of oil) and 20 parts by mass of white sucrose were put into a mixer bowl and creamed at high speed for 3 minutes using a beater. The dough that has been subjected to the above medium fermentation is added here, and 30 parts by weight of soft flour, 5 parts by weight of skim milk powder, 1.5 parts by weight of salt and 20 parts by weight of whole eggs (net) are added to the beater as a hook. Replacement, mixing for 3 minutes at low speed and mixing for 4 minutes at medium speed, gave a bakery dough as a brioche dough. The kneading temperature was 28 ° C.
The ratio of the oil content of the bakery dough to the oil content added as small pieces of plastic fat (the former: the latter) is 53:47, and the oil content of the obtained bread dough is the starches 100 contained in the bakery dough. It was 64 mass parts as a pure oil part with respect to the mass part.
The resulting bread had a brioche-like moist texture and good crispness, and was slightly inferior in volume and waist to the bread obtained in Example 1, but had good softness. .

Claims (8)

  A bread dough obtained by dispersing and / or winding small pieces of plastic oil and fat in a bakery dough having an oil content of 9 parts by mass or more based on 100 parts by mass of starch.   The bread dough according to claim 1, wherein the oil content added as small pieces of plastic fat is smaller than the oil content of the bakery dough.   The bread dough according to claim 1 or 2, wherein the bakery dough is a dough obtained by a basic dough method.   The bread dough according to any one of claims 1 to 3, wherein the bakery dough has a sugar content of 5 to 30 parts by mass with respect to 100 parts by mass of starch.   The bread dough according to any one of claims 1 to 4, wherein the content of egg yolk component in the bakery dough is 5 to 30 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch. .   The bread dough according to any one of claims 1 to 5, wherein an oil content of the bread dough is 17 to 120 parts by mass with respect to 100 parts by mass of starch.   Bread using the bread dough according to any one of claims 1 to 6.   A method for producing bread dough, comprising a step of dispersing and / or winding small pieces of plastic fat into a bakery dough having an oil content of 9 parts by weight or more based on 100 parts by weight of starch.