JP2016106530A - Bread production method and bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bread having sweetness and softness and whose aging is slow, and a production method thereof.SOLUTION: A production method of bread comprises: (a) a step for mixing and heating wheat flour, water and α-amylase, or, mixing and heating wheat flour and water, then adding α-amylase and then further heating, thereby preparing a saccharified dough whose saccharization degree is 100-2000; and (b) a step for using the saccharified dough for preparing a final dough.SELECTED DRAWING: None

Description

  The present invention relates to a bread manufacturing method and bread.

  As sugars used in foods and beverages, sugar, fructose glucose liquid sugar and the like are mainly known. These sugars are used in many foods and beverages because of their high sweetness. On the other hand, Japanese people who have mainly eaten rice since ancient times tend to prefer sweetness derived from ingredients for bread.

  In recent years, the tendency for sweet taste due to maltose to be preferred in bread production has been remarkable, and a hot water type bread making method (patent documents 1-5) using a hot water type containing a large amount of maltose has been proposed. In these methods, for example, about 5% to 50% by weight of wheat flour and a predetermined amount of hot water or hot water out of the total amount of flour constituting the bread dough are kneaded (in the case of warm water, kneading while heating). Create a hot water seed and mix the hot water seed with the remaining flour, yeast, yeast food, salt, sugar, skimmed milk powder, fats and other ingredients that make up the remaining bread dough to make a bread dough. The bread dough is produced by baking after fermentation.

  On the other hand, in recent years, consumers' eyes on excessive intake of carbohydrates have become more severe. Many foods and beverages in which the amount of sugar and other saccharides added is less than that of existing products, and foods and beverages that do not use sugar or other saccharides have been seen. In such a situation, several methods for producing low-sugar bread have been proposed.

  In patent document 6, it is a manufacturing method of the bread | pan which can fully produce a product volume with favorable food texture, without using sugar, Comprising: It does not contain yeast and uses the raw material containing flour, alpha-amylase, and water. Raise the dough from 10 ° C to 55 ° C and incubate the previous dough at 10 ° C to 55 ° C for 1 to 24 hours, then mix and knead the previous dough with yeast and the remaining ingredients to make bread dough. A bread making method for fermentation and baking is disclosed.

  Patent Document 7 is a food characterized by containing at least one of bran and bran, wheat protein, and a thickening stabilizer, which basically do not contain sugar (starch, wheat flour, rice flour, etc.). The material is disclosed.

  In Patent Document 8, as a raw material powder, resistant starch is contained 40% to 70% of the whole raw material powder, and other raw material powders include wheat protein, soybean-derived food material, baker's yeast, and wheat flour. A low-sugar bread-like food material that can provide a low-sugar bread-like food with a sugar content reduced by 80% or more is disclosed.

JP 59-156236 A JP 2000-262205 A JP 2003-9758 A JP 2004-105195 A JP 2004-123 A JP 2013-211956 A JP 2008-136460 A JP 2013-226087 A

  However, in the method of Patent Documents 1-5, since α-amylase and β-amylase derived from wheat flour depend on the production of maltose, the sweetness is insufficient and the amount of sugar and other sugars added is reduced. It was difficult to make it unusable.

  In addition, the method of Patent Document 6 has a problem that the sweetness of bread is insufficient. For this reason, in the method of Patent Document 6, since the temperature during the heating treatment is low, most of the starch in the wheat flour remains as raw starch, and newly added α-amylase and endogenous β- It is considered that amylase had a limited starch-degrading action, and that sugar supplementation depended on enzymatic degradation of damaged starch contained in several percent of wheat flour in advance. Moreover, in the method of patent document 7-8, since low saccharide | sugar is achieved by using dietary fiber, resistant starch, protein, etc. instead of wheat flour, starch, etc., the food texture and flavor are favorable. In addition, the sweetness was insufficient, and it was contrary to consumer needs.

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a sweet, soft and slowly aging bread and a method for producing the same.

In order to achieve the above object, a method for producing bread according to the first aspect of the present invention comprises:
(A) The degree of saccharification is 100 by mixing and warming flour, water and α-amylase, or by mixing and warming flour and water and then adding α-amylase and further heating. Preparing a saccharified dough that is ~ 2000;
(B) preparing a final dough using the saccharified dough;
including.

  For example, in the said process (a), it heats at 55 to 80 degreeC.

  For example, the saccharification dough has a saccharification degree of 150 to 1500.

  For example, in the step (a), 50 to 1,000,000 mU / g α-amylase is used per flour.

  For example, in the final dough, at least one sugar of monosaccharide and disaccharide is not used as a raw material.

  For example, in the step (a), β-amylase, glucoamylase, pullulanase or a mixture of these 2 or 3 is further used.

  For example, in the step (a), 100 to 2000% by weight of water per flour is used.

  For example, in the step (a), the saccharified dough is prepared by pressure treatment at 20 to 80 ° C. for 1 minute to 2 hours under a pressure condition of 1 to 800 Mpa.

  For example, in the step (b), the saccharified dough is blended in an amount of 40 parts by weight or less of the flour in the saccharified dough with respect to 100 parts by weight of the flour in the final dough.

  For example, in the step (b), the final dough is prepared by mixing hot water dough with the saccharified dough.

  For example, the final dough includes flour from a low amylose wheat variety.

  For example, in the said process (a), starch flour other than 10-1000 weight% wheat flour with respect to wheat flour is further used.

The bread according to the second aspect of the present invention is
It is manufactured by the bread manufacturing method according to the first aspect of the present invention.

  ADVANTAGE OF THE INVENTION According to this invention, the bread | pan which has sweetness, and is soft and slow aging can be provided, and its manufacturing method.

It is a figure which shows the bread-making composition and result of the bread-making experiment of Example 1. It is a figure which shows the bread-making composition and result of the bread-making experiment of Example 2. It is a figure which shows the bread-making composition and result of the bread-making experiment of Example 3. It is a figure which shows the bread-making composition and result of the bread-making experiment of Example 4.

(1. Bread production method)
First, the bread manufacturing method according to the present invention will be described in detail.

  In the method for producing bread according to the present invention, as step (a), flour, water and α-amylase are mixed and heated, or after mixing flour and water and heated, α-amylase is added. And a step of preparing a saccharified dough having a saccharification degree of 100 to 2000 by further heating.

  In the present specification, the step (a) may be referred to as a “saccharification treatment step”. Further, in this specification, “mixing and heating wheat flour, water and α-amylase” or “mixing and heating wheat flour and water and then adding α-amylase to further heat” May be referred to as “saccharification treatment”.

  In this specification, “bread” includes not only bread produced (baked bread etc.), roll bread (butter roll etc.), sweet bread, French bread, frozen dough bread, etc., but also donuts, steamed bread Etc. are also included. “Bread” in the present specification includes everything obtained by heating dough obtained using flour and water, and is not particularly limited.

  The wheat flour used in the step (a) can be used without particular limitation as long as it is a wheat flour obtained by processing wheat, and any of domestic wheat flour and foreign wheat flour can be used. In order to obtain a softer and slower aging bread, flour from low amylose wheat varieties may be used. Here, the low amylose wheat varieties are, for example, wheat varieties / lines lacking the Wx-B1 protein and having a slightly low amylose content, Haruyutaka, Spring Akebono, Haruhi, Spring Yo Koi, Harukirari, From Kitanokaori, Yumechi, Kitahonami, Hokushin and other varieties can be exemplified.

  In step (a), for example, 100 to 2000% by weight of water per flour is used to prepare a uniform dough. From the viewpoint of more uniformly preparing the dough and reducing precipitation of the flour raw material and the like, for example, 200 to 1500% by weight of water per flour is suitably used.

  As the α-amylase used in the step (a), for example, Sumiteam AS manufactured by Shin Nippon Chemical Industry Co., Ltd .; Biozyme A manufactured by Amano Enzyme Co .; Fangamil manufactured by Novozymes Japan Co .; natural product containing α-amylase (for example, , Germinated grains such as malt powder (malt powder), rice bran, etc.). The degree of saccharification of the saccharified dough (described later) can be adjusted by the degree of enzyme activity to be added, the treatment temperature, the treatment time, etc., so the amount of α-amylase added is not particularly limited. The added amount is preferably 50 to 1,000,000 mU / g, more preferably 100 to 800,000 mU / g per flour. As a method for measuring the above-mentioned α-amylase enzyme activity unit, for example, the method of Watanabe et al. Using the α-amylase kit (Cerapha, Me-gazeme Co., Ltd., Wicklow, Ireland) (Watanabe et al .: Japan Food Industry Association) Journal, 41, 927-932 (1994)).

  Step (a) is a step of preparing a saccharified dough having a saccharification degree of 100 to 2000. As used herein, “saccharified dough” refers to a dough having a saccharification degree of 100 to 2000, which is prepared by saccharification treatment.

  As a result of intensive studies, the present inventors have found that by using the saccharified dough obtained in the step (a), it is possible to produce a bread having a sweetness as good as a Japanese taste and a very good bread making property. I made it. The reason for this is not to be bound by a specific theory, but by performing a saccharification treatment using α-amylase, starch in the dough is moderately decomposed, and sweetening ingredients, mainly maltose, are contained in the dough. It is possible that

  In the step (a), the saccharification dough is prepared so that the saccharification degree is 100 to 2000, preferably 150 to 1500. In such a range of saccharification degree, the sweetness derived from maltose is sufficiently extracted, and the masking of the sweetness derived from maltose by excessive production of glucose is reduced.

Examples of the method for measuring the degree of saccharification of saccharified dough include a method of measuring the amount of reducing sugar in saccharified dough by the DNS method (Gose, TK Pure & Appl. Chem. 59: 257-268, 1987). In this case, the saccharification degree can be obtained by the following formula.
Saccharification degree = S × A / A−W
S: The amount of reducing sugar in terms of glucose in the supernatant obtained by the DNS method (mg / g)
A: Total weight of all raw materials used for saccharified dough (g)
W: Weight of water used for saccharified dough (g)
The method for measuring the amount of reducing sugar is exemplified below. Distilled water is added appropriately so that the concentration of the saccharified dough can be uniformly diffused, stirred uniformly using a homogenator, dispensed into a plastic tube with a lid, and centrifuged at 10,000 G, 5 ° C. for 15 minutes using a centrifuge. The filtrate obtained by filtering the obtained supernatant was diluted to an appropriate concentration, and then 1 mL of the diluent and 1 mL of 3,5-dinitrosalicyclic acid (DNS) reagent were mixed in a glass test tube and kept in boiling water for 5 minutes. After quenching, 5 mL of distilled water is added, the absorbance at 540 nm is measured, and the amount of reducing sugar in terms of glucose is determined from a calibration curve prepared in advance with a standard solution using glucose.

  In step (a), (i) saccharified dough may be prepared by mixing and heating wheat flour, water and α-amylase, and (ii) α- after mixing and heating wheat flour and water. The saccharified dough may be prepared by adding amylase and further heating. About the temperature at the time of heating in said (i) and (ii), 55 to 80 degreeC is preferable from a viewpoint of maintaining the activity of alpha-amylase, for example. Although not wishing to be bound by a specific theory, in the above (i), the gelatinization of starch advances by mixing and heating wheat flour, water and α-amylase, and the gelatinized starch is converted into gelatinized starch. On the other hand, it is conceivable that malt sugar is efficiently produced in the dough by the action of α-amylase; in the above (ii), starch is gelatinized by mixing and heating wheat flour and water, to a predetermined degree It is considered that maltose is efficiently produced in the dough by the action of α-amylase on the starch in a gelatinized state. From the viewpoint of efficiently promoting gelatinization of starch in the dough, the temperature at the time of heating is, for example, 55 ° C to 80 ° C, preferably 58 ° C to 80 ° C, more preferably 60 ° C to 80 ° C, The degree of saccharification of the saccharified dough can be adjusted according to the type of enzyme to be added, the degree of enzyme activity, the processing temperature, the processing time, etc., and the heating time is not particularly limited. In this case, it is preferably 20 minutes to 2 hours, more preferably 20 to 80 minutes, and in the case of (ii) above, preferably 10 minutes to 1 hour, more preferably 10 to 10 minutes before the addition of α-amylase. Similarly, after addition of α-amylase for 40 minutes, it is preferably 10 minutes to 1 hour, more preferably 10 to 40 minutes.

  As an enzyme used in the step (a), α-amylase is essential, but other enzymes using starch as a substrate may be used in combination. For example, it is preferable to use β-amylase, glucoamylase, or pullulanase. By using these, various saccharides derived from starch are produced in a complex manner, and a more preferable sweetness can be obtained. The degree of saccharification of the saccharified dough can be adjusted by the type of enzyme to be added, the degree of enzyme activity, the processing temperature, the processing time, etc., so the amount of these enzymes added is not particularly limited, but as an enzyme activity unit, For β-amylase, for example, 500 to 300,000 mU / g per wheat flour, preferably 1500 to 150,000 mU / g; for glucoamylase, for example, 100 to 60000 mU / g, preferably 200 to 40000 mU / g; for pullulanase About, for example, it can be 100 to 80000 mU / g, preferably 300 to 60000 mU / g per flour. Note that β-amylase, glucoamylase, and pullulanase may be used alone or in combination. The timing of addition of these enzymes other than α-amylase in step (a) can be added together with the addition of α-amylase, for example.

  Specific examples of the respective enzymes and methods for measuring enzyme activity units are shown below.

  Regarding β-amylase, for example, commercially available enzyme agents such as β-amylase L / R manufactured by Nagase ChemteX, Hymaltocin G manufactured by HIBI, and GOGO-GBA2 manufactured by Godo Shusei can be used. Regarding the method for measuring the enzyme activity unit of β-amylase, for example, 1 mL of enzyme solution was added to 5 mL of 1.2% starch paste solution (pH 5.5, 50 mM acetate buffer), and reacted at 40 ° C. for 20 minutes. The activity of generating a reducing power corresponding to 100 μg of glucose per minute can be defined as 1 unit.

  For glucoamylase, for example, commercially available enzyme agents such as Gluczyme AF6 manufactured by Amano Enzyme, glucoamylase “Amano” SD for sake brewing, Sumiteam manufactured by Shin Nippon Chemical Industry, AMG manufactured by Novozymes Japan, etc. are used. be able to. Regarding the method for measuring the enzyme activity unit of glucoamylase, for example, 1 mL of enzyme solution is added to 5 mL of 1.2% starch paste solution (pH 4.5, 0.1 M acetic acid buffer solution) and reacted at 40 ° C. for 10 minutes. The activity that generates a reducing power corresponding to 1 mg of glucose per minute under 1 minute can be defined as 1 unit.

  As for pullulanase, for example, commercially available enzyme agents such as pullulanase “Amano” 3 manufactured by Amano Enzyme and Promozyme D2 manufactured by Novozymes Japan can be used. Regarding the method for measuring the enzyme activity unit of pullulanase, for example, when a pullulan 1.2% solution (pH 6.0) is reacted at 40 ° C., the activity of producing a reducing sugar corresponding to 1 μmol of glucose per minute is shown. One unit can be defined.

  In step (a), saccharification dough may be prepared by saccharification under high pressure conditions. More specifically, for example, a mixture of flour, water and α-amylase (when other enzymes described above are used together, other enzymes are also mixed) under the conditions of 1 to 800 Mpa, 20 ~ 80 ° C, 1 minute to 2 hours; More preferably, the treatment is performed at 10 to 600 MPa at 30 to 75 ° C for 2 minutes to 1 hour. As a method of pressure treatment, for example, a mixture of flour, water and α-amylase (when other enzymes described above are used, other enzymes are also mixed) is filled in a plastic bag and sealed. Then, a method of applying pressure by setting in a pressure treatment device (for example, a pressure treatment device using hydrostatic pressure) can be mentioned. By performing such a pressure treatment, the reaction rate of the enzyme is dramatically improved, so that a small amount of enzyme agent can be added or the saccharification treatment can be completed in a short time.

  In the said process (a), starch flour other than 10-1000 weight% wheat flour with respect to wheat flour may further be used. Examples of “starch flours other than wheat flour” include rice flour, glutinous rice flour, barley flour, rye flour, corn flour, cane powder, white sorghum flour, potato flour, cassava flour, taro flour, and potato flour. Can do. In addition, when starch flour other than the wheat flour used does not have β-amylase, or when it has only a small amount of β-amylase, it is desirable to use β-amylase in combination. The details such as the amount of β-amylase added are as described above.

  A final dough (described later) is prepared using the saccharified dough obtained by the saccharification treatment. For the dough after the saccharification treatment, for example, the enzyme is deactivated by heating at 85 ° C. for 10 minutes, and then cold water is used. It may be used for the preparation of the final dough after cooling in the step, or may be used for the preparation of the final dough after the enzyme is deactivated and cooled, for example, after storage at 5 ° C. for 48 hours.

  The method for producing bread according to the present invention includes a step of preparing a final dough using the saccharified dough obtained in step (a) as step (b).

  In this specification, the “final dough” obtained in the step (b) is a dough obtained by preparing using the saccharified dough obtained in the step (a). Can be finally fermented, baked, fried, steamed, etc. to complete the bread. Here, “preparing the final dough using the saccharified dough” will be described. The bread production method according to the present invention includes a direct culling method, a re-grinding method, a medium seed method, a direct glazed hot water type bread making method (described later), a medium seed type hot water type bread manufacturing method (described later), and a frozen dough method. Any method can be used. “Preparing the final dough using saccharified dough” means, for example, in the “straight-dough method”, blending materials (flour, sugar, salt, shortening, water, etc.) into the saccharified dough and kneading with a mixer In addition, for example, in the “medium seed method”, medium seed dough mixed with saccharified dough and fermented material (flour, sugar, salt, shortening, water, etc.) The final dough is prepared by blending and kneading with a mixer. For example, in the “straight-boiled hot-bread bakery method”, the saccharified dough is mixed with hot-bread dough (described later) and ingredients (flour, sugar , Salt, shortening, water, etc.) and kneading with a mixer to make the final dough. For example, in the “Middle Seed Hot Bread Making Method”, the saccharified dough is mixed and fermented in advance. Let It refers to a final dough by bring kneaded in seed dough, formulated with water species cloth (described below) and present 捏 material (the same) mixer.

  In the straight rice process, the saccharified dough is mixed with the above-mentioned ingredients to prepare the final dough. In the middle seed process, the saccharified dough is mixed and fermented in advance with the medium seed dough and the main koji ingredients. The dough is prepared, and in the direct-boiled hot-bread method, the final ingredients are prepared by blending the above materials and hot-dough dough into the saccharified dough. The final dough is prepared by blending the medium seed dough, the hot water seed dough (described later), and the material of the main koji that have been mixed and fermented in advance. In these cases, the saccharified dough is, for example, preferably blended in an amount of 40 parts by weight or less of the flour in the saccharified dough with respect to 100 parts by weight of the flour in the final dough, and more preferably 30 parts by weight of the flour in the saccharified dough It is blended in the following amounts. Denatured gluten derived from wheat flour is produced in the dough by saccharification treatment, but with the amount of saccharified dough in this range, the unmodified gluten content of the whole dough can be kept sufficiently, producing bread with good bread making properties can do.

  In addition, the above-mentioned saccharified dough; the material used in the straight rice process; the medium seed material and the main rice cake in the medium seed method; the material and hot water dough (described later) used in the straight rice method ); And medium-sized dough, hot-bread dough (described later), and the main ingredients in the middle-class hot-bread bakery method (described later), monosaccharides such as glucose, disaccharides such as sugar, if necessary. Various raw materials generally used for breadmaking, such as starch powder other than wheat flour (described above), salt, fats and oils, yeast, skim milk powder, shortening, L-ascorbic acid, butter, etc., can be blended in a desired blending amount. However, it is preferable that monosaccharides such as glucose and disaccharides such as sugar are reduced to 60% or less, preferably 50% or less of the general blending amount in bread making, or not used. This is because the refreshing sweetness derived from maltose produced by the saccharification treatment is milder than disaccharides other than monosaccharides and maltose, and tends to be weakened by disaccharides other than monosaccharides and maltose.

  The case where the bread manufacturing method of the present invention is used in the “straight hot water type bread making method” or the “medium type hot water type bread making method” will be described. In these cases, the final dough is prepared by mixing the saccharified dough with hot water seed dough in step (b). The “bath seed dough” refers to a dough prepared by kneading flour and hot water, or a dough that is kneaded while warming by adding flour to warm water. In the “direct boiled hot-bread method”, the saccharified dough obtained in step (a) is mixed with ingredients (flour, sugar, salt, shortening, water, etc.) and hot-bread dough (if necessary, hot Are removed or stored overnight in a cool place) and kneaded with a mixer to prepare the final dough. Moreover, in the “Nakase method yuzu bakery method”, the saccharified dough obtained in step (a) is mixed with the mid seed dough, hot bean dough (as above, after removing heat or in a cold place overnight. And the main ingredients (wheat flour, salt, shortening, water, etc.) and kneaded with a mixer to prepare the final dough. When the bread production method of the present invention is used in the “direct-boiled hot-bread type bread method” or “medium-type hot-bread type bread method”, the sweetness derived from maltose can be emphasized and softer and more aging Slow bread can be produced.

  The final dough may also contain flour from a low amylose wheat variety to obtain a softer and slower aging bread. As described above, the flour derived from the low amylose wheat variety may be used for the saccharified dough. When the “medium seed method” is adopted, in addition to the saccharified dough, flour derived from low amylose wheat varieties may be used as the material for the medium seed dough and the main meal. In addition, when the “straight-bath hot-bread method” is adopted, flour derived from low amylose wheat varieties may be used for the hot-dough dough in addition to the saccharified dough. In addition, in the case of adopting the “medium seed method yuzu bakery method”, in addition to the saccharified dough, flour derived from low amylose wheat varieties may be used as the material for the medium seed dough, the hot bean seed dough, and the main koji. . Details of the low amylose wheat varieties are the same as described above.

  Moreover, the final dough may contain starch powder other than wheat flour. As described above, starch powder other than wheat flour may be used for the saccharified dough. When the “medium seed method” is adopted, starch powder other than wheat flour may be used in addition to the saccharified dough and the material of the medium seed dough and the main rice cake. In addition, when the “straight hot water type bread making method” is employed, starch powder other than wheat flour may be used in the hot water seed dough in addition to the saccharified dough. In addition, when the “medium-type hot-bread bakery method” is employed, starch powder other than wheat flour may be used in addition to the saccharified dough, as the material for the mid-type dough, the hot-bread dough and the main rice cake. The details of starch powder other than wheat flour are the same as described above.

  Moreover, in all the processes of bread-making, the saccharification process of the above-mentioned process (a) is normally performed once, but you may perform a saccharification process in multiple times as needed.

  As described above, in the method for producing bread according to the present invention, bread having a refreshing sweetness derived from maltose can be produced by saccharification treatment. In addition, if necessary, the amount of monosaccharides such as glucose and disaccharides such as sugar can be reduced, or bread can be produced without using monosaccharides and disaccharides. It can meet consumer needs for sugar bread.

  Moreover, in the bread manufacturing method according to the present invention, it is possible to manufacture a soft and slow-aging bread while having a refreshing sweetness derived from maltose. The main reason is not to be bound by a specific theory, but when starch in wheat flour is decomposed with α-amylase, decomposition products such as oligosaccharides and dextrin are generated in addition to maltose, It is conceivable that the starch gel in the bread becomes soft due to the water retention ability, resulting in a very soft bread. Furthermore, since the water-holding power of these oligosaccharides and dextrins is maintained even during storage of bread after baking, the progress of aging during storage of bread is extremely slow, and the moist food immediately after production A feeling is maintained for a long time.

  In addition, the use of saccharified dough makes it possible to produce low-sugar or sugar-free bread as desired by consumers without sacrificing bread making properties, and it is possible to use a machine that is used by major bread makers. Mass production is also possible.

(2. Bread)
Next, the bread according to the present invention will be described.

  The bread according to the present invention is manufactured by the bread manufacturing method according to the present invention described above. As described above, the “bread” according to the present invention includes bread (such as mountain bread), roll (such as butter roll), confectionery bread, French bread, frozen dough bread, etc. that are produced by baking, as well as donuts. Steamed bread is also included.

  As described above, the bread according to the present invention has a refreshing sweetness derived from maltose, is soft and slow to age, has a good appearance, internal phase, texture and flavor, and has a large specific volume.

  As an evaluation method of softness and aging of bread, for example, in the case of mountain type bread, after storing the bread in a polyethylene bag, for example, slice the mountain type bread after one day and two days later, The maximum stress when the center is cut and the cut crumb is compressed to a half thickness at a speed of 1 mm / s is measured, and this value is used as the bread hardness value (in this case, the bread The lower the hardness value, the softer the bread.)

  In addition, the appearance, inner phase, texture, and flavor (including sweetness) of bread can be evaluated using, for example, bread after baking (for example, one day after baking) by a plurality of panelists. Moreover, the measurement of the specific volume of bread can be performed by the rapeseed substitution method using the bread after baking (for example, after 1 hour of storage), for example.

  Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to these examples.

  In addition, in FIGS. 1-4, the numerical value of each raw material in breadmaking mixing | blending is shown as a value with respect to 100 weight part of wheat flour.

Example 1
The following bread-making experiment was carried out in order to produce mountain-type bread by the straight rice cake method.

  Each raw material was blended in the bread making blending described in FIG. More specifically, with regard to Bread Production Example 1-3 and Comparative Example 1-2, in each mixer ball, wheat flour (commercial non-commercial wheat flour), sugar (other than Bread Production Example 3), salt, shortening, yeast L-ascorbic acid and water were blended in the amounts shown in FIG. In bread making example 1, saccharified dough 1 (described later) is further blended, in bread making example 2, saccharified dough 2 (described later) is further blended, and in bread making example 3, saccharified dough 3 (described later) is further blended. .

  About the compounding quantity of sugar, it is a general compounding quantity in the comparative example 1, it is a smaller amount than a general compounding quantity in the bread-making Example 1-2 and the comparative example 2, and no sugar is used in the bread-making example 3. It is.

  The saccharified dough 1-3 used for bread-making Example 1-3 will be described. The saccharified dough prepared as follows was deactivated by heating at 85 ° C. for 10 minutes, then rapidly cooled with cold water, stored at 5 ° C. for 48 hours, and used for breadmaking.

  A method for preparing the saccharified dough 1 will be described. 100 parts by weight of flour, 400 parts by weight of water, 1 part by weight of α-amylase (trade name: Biozyme A (manufactured by Amano Enzyme), enzyme activity: 400,000 mU / g per flour) are uniformly mixed using a stirrer and made of plastic And heated to 70 ° C. ± 1 ° C. In this state, the container was sufficiently sealed so as not to cause moisture evaporation, and held for 40 minutes to prepare saccharified dough 1. The saccharification degree of the saccharified dough 1 after preparation was 688.

  A method for preparing the saccharified dough 2 will be described. 100 parts by weight of flour and 400 parts by weight of water were placed in a plastic container and heated to 70 ° C. ± 1 ° C. The container was sufficiently sealed and held for 20 minutes to prevent moisture evaporation in this state. Thereafter, 100 parts by weight of water, 0.5 part by weight of α-amylase (trade name: Biozyme A (manufactured by Amano Enzyme), enzyme activity: 200,000 mU / g per flour), 0.01 part by weight of glucoamylase (trade name: Sumiteam) (Shin Nippon Kagaku Kogyo Co., Ltd.), enzyme activity: 200 mU / g per wheat flour) was uniformly mixed using a stirrer, sealed again and held at 65 ° C. for 20 minutes to prepare saccharified dough 2. The saccharification degree of the saccharified dough 2 after preparation was 382.

  A method for preparing the saccharified dough 3 will be described. 100 parts by weight of flour, 300 parts by weight of water, 0.75 part by weight of α-amylase (trade name: Biozyme A (manufactured by Amano Enzyme), enzyme activity: 300,000 mU / g per flour), 0.5 part by weight of glucoamylase (product) Name: Sumiteam (manufactured by Shin Nippon Kagaku Kogyo Co., Ltd.), Enzyme activity: 10,000 mU / g per flour) are mixed evenly using a stirrer and placed in a plastic container, and the container is sufficiently sealed to prevent moisture evaporation. The saccharified dough 3 was prepared by holding at 600 Mpa and 60 ° C. for 10 minutes using a high-pressure treatment apparatus (MFP-7000, manufactured by Mitsubishi Heavy Industries). The saccharification degree of the saccharified dough 3 after preparation was 585.

  Baking Example 1-3 Each raw material including saccharified dough is put into each mixer ball, and mixing is performed at a high temperature of 27 ° C. at a high temperature using a small pin mixer (the amount of electric power of the pin mixer during mixing). The final dough was obtained by mixing at a high speed until the peak of the electric energy passed a little while using the change in power as an index. In addition, Comparative Example 1-2 was similarly mixed to obtain a mixing fabric.

About the final dough of the above-mentioned bread-making example 1-3 and the mixing dough of comparative example 1-2, it fermented and baked on the following conditions, and bread-shaped bread of bread-making example 1-3 and comparative example 1-2 Got.
Floor time: 30 ° C., splitting for 60 minutes, rounding: 100 g of dough was hand-divided and hand-rounded.
Bench time: 30 ° C., 15 minutes Molding: Molded with molder and put in pan mold.
Final fermentation: 38 ° C, humidity 85%, 60 minutes Firing: 180 ° C, 25 minutes

  In FIG. 1, as the “bread-making result”, the dough state during bread-making, the appearance of the bread, the internal phase, the texture, the flavor (including sweetness) and the specific volume are shown. The evaluation criteria for the dough state during baking, appearance, internal phase and texture, and flavor are ◎: very good, ○: good, Δ: slightly inferior, ×: inferior. “Dough condition during breadmaking” refers to the state of the dough before final fermentation. It is evaluated as “◎” when it has moderate elasticity and is not sticky. It is evaluated as “×” in some cases. “Appearance of (bread)” is evaluated by the shape of the bread, the degree of baked color, and the uniformity of the baked color, in a state where the bread is greatly swollen and in a good shape with a uniform and good baked color. In some cases, it is evaluated as “◎”. “Inner phase of bread” evaluates the state of the white part (crumb) inside the bread. The crumb is composed of white and uniform fine bubbles, and other parts of the bread wall (inner parts) It is evaluated as “◎” when the thickness of the phase mac) is thin. About the evaluation method, 6 panelists evaluated the dough state at the time of bread-making, the external appearance after 1 day of baking, an internal phase, texture, and flavor. Moreover, specific volume measurement evaluation was performed by the rapeseed substitution method 1 hour after baking.

  Fig. 1 shows the results of evaluating the hardness (1 day and 2 days later) of the crumb portion after putting the bread in a polyethylene bag and storing it at 20 ° C as "aging evaluation" of the bread after storage. Show. About the evaluation method of the hardness of bread, more specifically, slice the mountain type bread into 2cm, cut the center of the crumb of the total 3 pieces of bread pieces into 3cm x 3cm, and cut the cut crumb in half The maximum stress when compressed at a speed of 1 mm / s to the thickness of was measured, and the average value was taken as the value of bread hardness. The lower the bread hardness value, the softer the bread.

  From the “baking result” in FIG. 1, the bread-making property of the dough of Baking Example 1-3 is almost the same as that of Comparative Example 1 of the conventional method, and the same amount of sugar as in Baking Example 1-2 is used. In comparison with Comparative Example 2, the results were good. The saccharification degree of Bread Production Example 3 using saccharified dough subjected to a short-time saccharification treatment by high-pressure treatment is almost the same as that of Bread Example 1 and no sugar is used at all. In addition to having no significant effect on the properties, the flavor including sweetness exceeded that of Comparative Example 1 of the conventional method. Moreover, in bread-making Example 1-3, evaluation of texture and flavor is very high, and also in the evaluation of aging after storage, aging during storage is clearly slower than the comparative examples, and softness is maintained. The result was higher than that of the comparative example.

  From the above results, it was clarified that the bread-making method using the saccharified dough of this example can produce bread having a quality higher than that of the conventional method even if the amount of added sugar is reduced to half or less. In addition, the bread of this example was characterized by very slow aging during storage, and it was found that the soft texture after baking was maintained for a long time.

(Example 2)
The following bread-making experiment was conducted in order to produce mountain type bread by the medium seed method.

  In the bread-making formulation shown in FIG. More specifically, flour (commercial non-commercial strong wheat flour), yeast, L-ascorbic acid and water are put into a mixer ball, and mixed at a low temperature of 24 ° C. for 2 minutes using a small pin mixer, By performing fermentation at 30 ° C. for 4 hours, medium-sized dough of Bread Example 4-5 and Comparative Example 3-4 was obtained.

  The above-mentioned medium-sized dough was mixed with each material of the main koji shown in FIG. More specifically, the whole amount of medium-sized dough for Baking Example 4-5 and Comparative Example 3-4, and each raw material (flour, sugar (excluding Baking Example 5), salt) of FIG. , Shortening and water) were placed in a mixer bowl. In bread making example 4, saccharified dough 4 (described later) was further blended, and in bread making example 5, saccharified dough 5 (described later) was further blended.

  About the compounding quantity of sugar, it is a general compounding quantity in the comparative example 3, it is a small amount from a general compounding quantity in the bread-making Example 4 and the comparative example 4, and sugar is not used in the bread-making example 5. .

  The saccharified dough 4-5 used in Baking Example 4-5 will be described. In addition, about the saccharified dough prepared as follows, after inactivating the enzyme by heating at 85 degreeC for 10 minute (s), after cooling to normal temperature with cold water, it was used for bread-making.

  A method for preparing the saccharified dough 4 will be described. 100 parts by weight of wheat flour, 300 parts by weight of rice flour, 1000 parts by weight of water, 1 part by weight of α-amylase (trade name: Sumiteam AS (manufactured by Shinnippon Chemical Co., Ltd.), enzyme activity: 140000 mU / g per flour), β-amylase 1 Part by weight (trade name: β-amylase L / R (manufactured by Nagase ChemteX Corporation), enzyme activity: 150,000 mU / g per flour) are uniformly mixed using a stirrer, placed in a plastic container, and heated. The temperature was set to 68 ° C. ± 1 ° C. In this state, the container was sufficiently sealed so as not to cause moisture evaporation, and held for 60 minutes to prepare saccharified dough 4. The saccharification degree of the saccharified dough 4 after preparation was 187.

  A method for preparing the saccharified dough 5 will be described. 100 parts by weight of wheat flour, 600 parts by weight of glutinous rice flour, 1500 parts by weight of water, 0.5 part by weight of α-amylase (trade name: Biozyme A (manufactured by Amano Enzyme), enzyme activity: 200,000 mU / g per flour), β-amylase 1 part by weight (trade name: β-amylase L / R (manufactured by Nagase ChemteX), enzyme activity: 150,000 mU / g per flour), 0.5 part by weight of glucoamylase (trade name: Sumiteam (manufactured by Shin Nippon Chemical Industry Co., Ltd.) ), Enzyme activity: 10,000 mU / g per wheat flour, 1 part by weight of pullulanase (trade name: pullulanase “Amano” 3 (manufactured by Amano Enzyme), enzyme activity: 30000 mU / g per wheat flour) were uniformly mixed using a stirrer. In a plastic container, the mixture was heated to 68 ° C. ± 1 ° C. In this state, the container was sufficiently sealed to prevent moisture evaporation, and held for 60 minutes to prepare saccharified dough 5. The saccharification degree of the saccharified dough 5 after preparation was 470.

  Baking Example 4-5 Each raw material containing saccharified dough is put into each mixer ball, and mixing is performed at a high temperature at an elevated temperature of 27 ° C. using a small pin mixer similar to the above (pin mixer at the time of mixing) The final dough was obtained by mixing at a high speed until the peak of the electric energy passed a little while using the change in electric energy as an index. Further, Comparative Example 3-4 was similarly mixed to obtain a mixing dough.

About the final dough of the above-mentioned bread making example 4-5 and the mixing dough of comparative example 3-4, it fermented and baked on the following conditions, and the bread-shaped bread of bread making example 4-5 and comparative example 3-4 Got.
Floor time: 30 ° C., splitting for 15 minutes, rounding: 100 g of dough was hand-divided and hand-rounded.
Bench time: 30 ° C., 15 minutes Molding: Molded with molder and put in pan mold.
Final fermentation: 38 ° C, humidity 85%, 50 minutes fermentation Baking: 180 ° C, 25 minutes

  Evaluation of bread making was performed in the same manner as in Example 1. From the results of FIG. 2, the bread-making property in Bread Example 4-5 manufactured by the medium seed method is better than that of Comparative Example 4, and the conventional medium seed method dough of Comparative Example 3 and The same bread-making property was exhibited. Moreover, the evaluation of the flavor including the dough division, the state at the time of molding, the appearance of bread, the inner phase, the texture and the sweetness was high, showed a large specific volume, and showed a result almost equivalent to Comparative Example 3 of the conventional method. . In addition, in the evaluation of aging after storage, the bread of Bread Production Example 4-5 was very late compared to Comparative Example 3-4, which was more than the normal medium-sized bread of Comparative Example 3. In Test Example 5, although no sugar was used, the bread-making property was not significantly affected, and the flavor including sweetness exceeded that of Comparative Example 4 of the conventional method. Overall, the dough and bread of Example 5 of bread making are very preferable, and the bread-making properties of the middle-sized bread of the conventional method show the same characteristics, and the softness of bread after baking and the aging of bread It was more than that.

  From the above results, it has been clarified that the bread making method of the present example exhibits a sufficient effect even in a medium seed method having high suitability for mass production in a factory, and can be applied to mass production of bread in a factory. Thereby, it is thought that the contribution to the bread making industry of the bread making method of a present Example is great.

(Example 3)
In order to produce a butter roll by the no-time method, the following bread making experiment was conducted.

  Each raw material was blended by the bread making blending described in FIG. More specifically, with regard to Bread Production Example 6-7 and Comparative Example 5-6, in each mixer ball, wheat flour (commercial non-commercial wheat flour), sugar, salt, butter, yeast, whole egg, skim milk powder, L -Ascorbic acid and water were each blended in the amounts shown in FIG. In bread making example 6, saccharified dough 6 (described later) was further blended, and in bread making example 7, saccharified dough 7 (described later) was further blended.

  About the compounding quantity of sugar, it is a general compounding quantity in the comparative example 5, and it is a small amount rather than a general compounding quantity in bread-making Example 6-7 and the comparative example 6. FIG.

  The saccharified dough 6-7 used in Baking Example 6-7 will be described. In addition, about the saccharified dough prepared as follows, after inactivating the enzyme by heating at 85 degreeC for 10 minute (s), it cooled to normal temperature with cold water, and used for bread making.

  A method for preparing the saccharified dough 6 will be described. 100 parts by weight of flour, 200 parts by weight of water, 1.5 parts by weight of malt powder (using commercially available malt powder as an α-amylase agent, enzyme activity: 4950 mU / g per flour), 2 parts by weight of pullulanase (trade name: pullulanase “ Amano 3 (manufactured by Amano Enzyme), enzyme activity: 60,000 mU / g per flour is uniformly mixed using a stirrer and placed in a plastic container. The container is sufficiently sealed to prevent moisture evaporation, and high pressure Saccharified dough 6 was prepared by holding at 100 Mpa and 65 ° C. for 30 minutes using a processing apparatus (Marugoto extract (500 mL type), manufactured by Toyo Koatsu Co., Ltd.). The saccharification degree of the saccharified dough 6 after preparation was 1383.

  A method for preparing the saccharified dough 7 will be described. 100 parts by weight of wheat flour, 10 parts by weight of glutinous rice flour, 300 parts by weight of water, 0.005 part by weight of α-amylase (trade name: Sumiteam AS (manufactured by Shinnippon Chemical Co., Ltd.), enzyme activity: 700 mU / g per flour), β -Amylase 0.01 parts by weight (trade name: β-amylase L / R (manufactured by Nagase ChemteX), enzyme activity: 1500 mU / g per flour), pullulanase 2 parts by weight (trade name: pullulanase “Amano” 3 (Amano) Enzyme), enzyme activity: 60,000 mU / g per wheat flour) are uniformly mixed using a stirrer, placed in a plastic container, sufficiently sealed to prevent water evaporation, and a high-pressure treatment device (whole extract ( A saccharified dough 7 was prepared by holding at 50 MPa, 70 ° C. for 60 minutes using a 500 mL type), manufactured by Toyo Koatsu Co., Ltd. The saccharification degree of the saccharified dough 7 after preparation was 201.

  Baking Example 6-7 Each raw material including saccharified dough is put in each mixer bowl, and mixing is performed at a high temperature at 28 ° C. using a small pin mixer at high speed (the power amount of the pin mixer at the time of mixing) The final dough was obtained by mixing at a high speed until the peak of the electric energy passed a little while using the change in power as an index. Further, Comparative Example 5-6 was similarly mixed to obtain a mixing dough.

About the final dough of the above-mentioned bread-making Example 6-7 and the mixing dough of Comparative Example 5-6, it fermented and baked on the following conditions, and made the butter roll of bread-making Example 6-7 and Comparative Example 5-6. Obtained.
Floor time: 30 ° C., splitting for 15 minutes, rounding: 40 g of dough was hand-divided and rounded by hand.
Bench time: 30 ° C., 15 minutes Molding: Hand molded into a butter roll shape.
Final fermentation: 38 ° C, humidity 85%, 60 minutes Firing: 210 ° C, 8 minutes

  The evaluation of bread making was performed by eight panelists, as in Example 1, according to the evaluation of flavor including bread dough state, appearance after storage day, internal phase, texture and sweetness, and apparent bread volume. went. Moreover, as evaluation of aging of the bread | bread after storage, hardness evaluation was performed about the bread preserve | saved at 20 degreeC for 2 days in the polyethylene bag. The hardness was evaluated by the maximum stress when a circular plunger having a diameter of 5 mm was pierced at the top of the three butter rolls at a speed of 1 mm / s. All data are shown as average results.

  From the results of FIG. 3, even in a rich blended bread like the butter roll of this example, the bread-making property of the dough of Bread Example 6-7 shows very good results compared to the comparative example, The evaluation of the division of the dough, the state at the time of molding, the texture and the flavor was very high, and the result of Comparative Example 5 or more of the conventional method was shown. In addition, in the evaluation of the hardness of the bread after 2 days of storage, the bread of the present invention was clearly softer than the bread of the comparative example and clearly softer than the bread of the comparative method 5 of the conventional method. In particular, Baking Example 6 was very soft and excellent in sweetness-like flavor, and clearly good results were obtained compared to the comparative example.

  From the above results, it is clear that the bread making method using the saccharified dough of this example can produce bread having a quality equal to or higher than that of the conventional bread even in a rich blend of bread such as butter roll. Became. In addition, it was found that the bread of this example was very slowly aged during storage, and the soft texture after baking was maintained for a long time.

Example 4
The following bread-making experiment was conducted in order to produce mountain type bread using domestic wheat flour by the direct-boiled hot-bread method.

  Each raw material was blended by the bread making blending described in FIG. More specifically, in addition to sugar (only Comparative Example 7), salt, shortening, yeast, L-ascorbic acid and water, in Example 8 of bread making, domestic flour blended powder 1 (described later), saccharified dough 8 (described later) ) And hot water seed dough 1 (described later), and in breadmaking Example 9, domestic flour blended powder 2 (described later), saccharified dough 9 (described later) and hot water seed dough 2 (described later) are combined. In Comparative Example 8, wheat flour (commercially available wheat flour) and hot water dough 3 (described later) were blended.

  About the mixing | blending of sugar, it is a general compounding quantity in the comparative example 7, and does not use sugar in bread-making Example 8-9 and the comparative example 8.

  The saccharified dough 8-9 used in Baking Example 8-9 will be described. In addition, about the saccharified dough prepared as follows, after inactivating the enzyme by heating at 85 degreeC for 10 minute (s), after storing overnight in a refrigerator, it was used for bread-making.

  A method for preparing the saccharified dough 8 will be described. Kitahonami flour 100 parts by weight, water 300 parts by weight, α-amylase 0.5 parts by weight (trade name: Biozyme A (manufactured by Amano Enzyme), enzyme activity: 200,000 mU / g per flour), glucoamylase 2 parts by weight (product) Name: Sumiteam (manufactured by Shin Nippon Chemical Industry Co., Ltd.), enzyme activity: 40,000 mU / g per flour) were uniformly mixed using a stirrer, placed in a plastic container, and heated to 70 ° C. ± 1 ° C. In this state, the container was sufficiently sealed so as not to cause moisture evaporation, and held for 40 minutes to prepare saccharified dough 8. The saccharification degree of the saccharified dough 8 after preparation was 954.

  A method for preparing the saccharified dough 9 will be described. 100 parts by weight of Kitanokaori powder and 400 parts by weight of water were placed in a plastic container and heated to 75 ° C. ± 1 ° C. In this state, the container was sufficiently sealed so as not to cause moisture evaporation, and held for 20 minutes. Thereafter, after cooling to room temperature, 50 parts by weight of water, 0.25 parts by weight of α-amylase (trade name: Biozyme A (manufactured by Amano Enzyme), enzyme activity: 100,000 mU / g per flour), 1 part by weight of glucoamylase ( Product name: Sumiteam (manufactured by Shin Nippon Chemical Industry Co., Ltd.), enzyme activity: 20000 mU / g per flour, pullulanase 0.01 part by weight (product name: pullulanase “Amano” 3 (manufactured by Amano Enzyme), enzyme activity: per flour 300 mU / g) was added, and the mixture was uniformly mixed using a stirrer. After sealing again, saccharified dough 9 was prepared by maintaining at 10 Mpa and 60 ° C. for 10 minutes with a high-pressure treatment apparatus (same as in Example 3). The saccharification degree of the saccharified dough 9 after preparation was 1030.

  The hot water seed dough 1-3 will be described. In addition, about the hot water seed dough prepared as follows, it was used for bread-making after low-temperature storage (preservation overnight in a refrigerator).

  A method for preparing the hot water seed dough 1 will be described. Put a stirrer in a heatable container, add 100 parts by weight of the powdered powder (7: 3) of yumechi powder and honami powder, then add 300 parts by weight of warm water and mix uniformly using the stirrer. The temperature was raised to 80 ° C. ± 1 ° C. In this state, the container was sufficiently sealed so as not to cause moisture evaporation, and kept for 15 minutes to prepare a hot water seed dough 1.

  A method for preparing the hot water seed dough 2 will be described. It was prepared under the same conditions as hot water dough 1 except that a blended powder (7: 3) of powder and kitanokaori powder was used.

  A method for preparing the hot water seed dough 3 will be described. 100 parts by weight of commercially available strong powder was put in a mixer bowl, and 100 parts by weight of hot water at 98 ° C. was gradually added while kneading with a mixer, and kneaded for 3 minutes to prepare.

  Baking Example 8-9 Each raw material including saccharified dough is put into each mixer ball, and mixing is performed at a high temperature of 27 ° C. using a small pin mixer at high speed for optimal time (the electric power of the pin mixer at the time of mixing) The final dough was obtained by mixing at a high speed until the peak of the electric energy passed a little while using the change in power as an index. In addition, Comparative Example 7-8 was similarly mixed to obtain a mixing dough.

The above-mentioned final dough of bread making example 8-9 and the mixing dough of comparative example 7-8 were fermented and baked under the following conditions, and the bread loaves of bread making example 8-9 and comparative example 7-8 Got.
Floor time: 30 ° C., divided for 45 minutes, rounding: The amount of dough was manually divided by 100 g and hand-rounded.
Bench time: 30 ° C., 20 minutes Molding: Molded with a molder and placed in a pan mold.
Final fermentation: 38 ° C, humidity 85%, 60 minutes Firing: 180 ° C, 25 minutes

  Evaluation of bread making was performed in the same manner as in Example 1. From the results of FIG. 4, the bread-making property of Bread Example 8-9 (particularly Bread Example 9) produced by the hot water bread making method using saccharified dough is much higher than that of the comparative example dough. Compared with the dough of the comparative hot water type bread manufacturing method of the comparative example 8, the favorable result was shown clearly. Moreover, the evaluation of the flavor including the dough division, the state at the time of molding, the appearance of bread, the texture and the sweetness was very high, clearly showing a large specific volume, and the results of Comparative Example 8 and above were shown. In addition, in the evaluation of aging after storage, the bread of this example was clearly softer than the comparative example, which was clearly better than that of the ordinary hot water type bread method of Comparative Example 8. . In particular, the bread of the bread making example 9 overall showed clearly better characteristics than the bread of the conventional hot water type bread making method of comparative example 8. Moreover, in bread-making Example 8-9, the flavor containing sweetness was excellent rather than the comparative example 7 which used sugar although sugar was not used.

  From the above results, by using domestic wheat flour containing slightly low amylose starch in the hot water bread making method using the saccharified dough of this example, the quality of the drastically better quality than the bread of hot water bread making method It became clear that bread could be produced. In addition, the bread of the present invention clearly has a dough compared to the comparative example due to the synergistic effect of the saccharification treatment of the dough, the addition of hot water dough using a large amount of water, and the use of domestic flour containing slightly low amylose starch. In addition to improving the bread-making properties and quality of the bread, it is clear that the resulting bread is very soft and that the aging of the bread over time is slow, and the soft bread after baking It was found that the feeling was maintained for a very long time. At present, excellent bread wheat varieties with high bread suitability are cultivated one after another in Japan, and their spread is steadily progressing, and the production volume of domestic bread wheat has been increasing rapidly in recent years. Most of these cultivars are wheat varieties containing starch with a slightly lower amylose content that lacks the Wx-B1 protein. The results of this example show that, when using the flour of these varieties to produce hot water bread with the technique of this example, the good characteristics of these varieties are brought out, far more than the bread by the conventional hot water seed method. This indicates that excellent bread can be produced, and it can be expected that the technology of this embodiment will make a great contribution to the expansion of domestic demand for bread wheat to be produced in the future.

Claims (13)

(A) The degree of saccharification is 100 by mixing and warming flour, water and α-amylase, or by mixing and warming flour and water and then adding α-amylase and further heating. Preparing a saccharified dough that is ~ 2000;
(B) preparing a final dough using the saccharified dough;
A method for producing bread comprising: In the step (a), it is heated to 55 ° C to 80 ° C.
The manufacturing method of Claim 1 characterized by the above-mentioned. In the saccharified dough, the saccharification degree is 150-1500,
The manufacturing method of Claim 1 or 2 characterized by the above-mentioned. In the step (a), 50 to 1000000 mU / g α-amylase is used per flour.
The manufacturing method of any one of Claims 1 thru | or 3 characterized by the above-mentioned. In the final dough, at least one sugar of monosaccharide and disaccharide is not used as a raw material,
The manufacturing method of any one of Claims 1 thru | or 4 characterized by the above-mentioned. In the step (a), β-amylase, glucoamylase, pullulanase or a mixture of these 2 or 3 is further used.
The manufacturing method of any one of Claims 1 thru | or 5 characterized by the above-mentioned. In the step (a), 100 to 2000% by weight of water per flour is used.
The manufacturing method of any one of Claims 1 thru | or 6 characterized by the above-mentioned. In the step (a), the saccharified dough is prepared by pressure treatment at 20 to 80 ° C. for 1 minute to 2 hours under a pressure condition of 1 to 800 Mpa.
The manufacturing method according to claim 1, wherein: In the step (b), the saccharified dough is blended in an amount of 40 parts by weight or less of the flour in the saccharified dough with respect to 100 parts by weight of the flour in the final dough.
The manufacturing method according to claim 1, wherein: In the step (b), the final dough is prepared by mixing hot water dough with the saccharified dough,
The manufacturing method according to claim 1, wherein: The final dough includes flour from a low amylose wheat variety,
The manufacturing method according to any one of claims 1 to 10, wherein: In the step (a), starch powder other than 10 to 1000% by weight of wheat flour per flour is further used.
The manufacturing method according to any one of claims 1 to 11, wherein:   The bread manufactured by the manufacturing method of any one of Claims 1 thru | or 12.