JP2020156345A - Oil/fat composition for bread making and grain flour dough for bread making - Google Patents

Abstract

To provide an oil/fat composition for bread making that has good workability during production, provides sufficient volume and firmness after bread making, and provides crispy bread.SOLUTION: An oil/fat composition for bread making, containing, in an edible oil/fat, L-cystine, protease and α-amylase, and in which, for 100 pts.mass of edible oil/fat, L-cystine is contained by 0.01 to 1 pts.mass, protease is contained by 0.02 to 0.1 pts.mass based on activity amount of 50000 u/g, α-amylase is contained by 0.066 to 2 pts.mass based on activity amount of 1500 u/g. The ratio of activity amounts of protease and α-amylase preferably is 1: 0.1 to 0.8, and furthermore it is more preferable that propylene glycol mono-fatty acid ester is contained by 0.1 to 5 pts.mass for 100 pts.mass of edible oil/fat.SELECTED DRAWING: None

Description

The present invention relates to an oil / fat composition for bread making, which is used for bread making and has good workability, sufficient volume and firmness, and can obtain crisp bread.

In recent years, a wide variety of breads have been manufactured and displayed in stores. Among them, breads that have sufficient volume and are swelled vertically and have a good waist are good in appearance and are a factor that stimulates consumers' purchasing motivation. Further, in terms of texture, there is a tendency that a texture that is crisp and easy to eat is preferred.
All of these breads are often manufactured on an automated production line, and if the bread dough becomes sticky or tightens on the contrary, the dough will adhere to the dividing machine in the production line, or the dough will be produced by the molding machine. Since workability is reduced due to tearing of bread, it is desired to produce breads having good volume and firmness and a crisp texture on the premise that workability is not deteriorated.

As a method for improving the volume of breads, for example, a method using pectin or wheat active gluten (Patent Document 1), a method using ascorbic acids, amino acids or salts thereof (Patent Document 2), and the like are disclosed. However, although the volume of breads is increased by these conventional techniques, the breads are not sufficiently chewy and crisp, and the bread quality is not sufficiently satisfactory.
As a method for improving the appearance of breads, a method of mixing rennet and ascorbic acid, which are proteases belonging to aspartic protease, into bread dough has been disclosed, but volume and firmness can be obtained, but The crispness was not satisfactory.
As a method for improving the crispness of breads, a method of utilizing sugar, starch or cellulose, a protein and a thickener (Patent Document 4) and a method of utilizing modified starch (Patent Document 5) are disclosed. , All of them lacked volume, so the bread quality was not sufficiently satisfactory.

Further, a method for improving the crispness of bread dough by combining emulsifiers such as glycerin monofatty acid ester, diglycerin monofatty acid ester, and succinic acid monoglyceride is disclosed (Patent Documents 6 and 7). By suppressing the decrease in crispness, there were adverse effects such as reduction in volume and waist retention.
As described above, the problem that the workability at the time of manufacturing is good and the crispy bread can be obtained while obtaining sufficient volume and firmness has not been solved yet.

JP-A-8-173013 Japanese Unexamined Patent Publication No. 5-49384 Japanese Unexamined Patent Publication No. 2010-81858 Japanese Unexamined Patent Publication No. 10-234290 Japanese Unexamined Patent Publication No. 9-271313 JP-A-2009-39070 Japanese Unexamined Patent Publication No. 2016-77240

An object of the present invention is to provide an oil / fat composition for bread making, which has good workability during manufacturing, can obtain sufficient volume and firmness after bread making, and can obtain crispy bread.

As a result of diligent studies, the inventor has found that the above problems can be solved by adding L-cystine to edible fats and oils and further combining protease and α-amylase as enzyme components to complete the present invention. It came to.
That is, the present invention is the following oil / fat composition for bread making and flour dough for bread making.

[1]
(A) edible fats and oils contain (B) L-cystine, (C) protease and (D) α-amylase, and (B) L-cystine is 0 with respect to 100 parts by mass of (A) edible fats and oils. 0.01 to 1 part by mass, (C) protease 0.02 to 0.1 part by mass based on activity amount 50,000 u / g, (D) α-amylase 0.066 to 2 parts by mass based on activity amount 1500 u / g A fat and oil composition for bread making.
[2]
The oil and fat composition for bread making according to [1], wherein the ratio of the amount of activity of (C) protease and (D) α-amylase ((C): (D)) is 1: 0.1 to 0.8.
[3]
The bread-making oil / fat composition according to [1] or [2], further containing (E) propylene glycol monofatty acid ester in an amount of 0.1 to 5 parts by mass with respect to 100 parts by mass of edible oil / fat.
[4]
A bread-making flour dough containing 0.5 to 20 parts by mass of the bread-making oil / fat composition according to any one of [1], [2] or [3] with respect to 100 parts by mass of the flour.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil / fat composition for bread making, which has good workability, can obtain a sufficient volume and firmness after bread making, and can obtain a crispy bread.

Hereinafter, the present invention will be described in more detail.
[Fat composition for bread making]
The bread-making fat and oil composition of the present invention is characterized by containing (A) edible fat and oil, (B) L-cystine, (C) protease, and (D) α-amylase. The bread-making oil / fat composition of the present invention can exert its effect after bread-making by kneading it into the dough in either form of an emulsion such as shortening or margarine.

(A) Edible fats and oils As edible fats and oils, edible fats and oils can be used. Specifically, natural animal and vegetable fats and oils such as beef tallow, pork fat, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, and corn oil. , And these hydrogenated oils, extremely hydrogenated oils, ester exchange oils, etc., which are appropriately selected according to the purpose and used alone or in combination of two or more. By containing L-cystine, protease, and α-amylase in cooking oil, these materials can be uniformly dispersed in bread dough using edible oil and fat as a medium, and the effect can be sufficiently exerted. On the contrary, when these materials are not contained in edible oils and fats and are added individually to bread dough, the effect of the present invention cannot be expected.

(B) L-Cystine The L-cystine used in the present invention is one of the amino acids, and is characterized by having a structure in which two cysteine molecules are connected by a disulfide bond. The L-cystine that can be used in the present invention is not limited to its form or origin, but the finer the particle size of L-cystine, the more it acts inside the gluten contained in the bread dough and reinforces the gluten by binding to the gluten. Bread volume is improved. In general, bread with improved volume tends to shrink downward after baking and becomes a bread with a shape that spreads horizontally, so-called bread with reduced waist retention, but the gluten reinforcing effect of L-cystine does not reduce waist retention. As a result, the volume and waist retention of the bread are improved. It is known that when an oxidizing agent such as glucose oxidase or ascorbic acid is used to improve the volume, the bread dough becomes excessively firm when used in a large amount, but when L-cystine is used. It is possible to obtain bread with good volume and firmness without the bread dough becoming excessively firm.

The particle size of L-cystine is not particularly limited, but is preferably 100 μm or less, more preferably 50 μm or less, and particularly preferably 30 μm or less. By reducing the particle size, the dispersibility in edible oils and fats is excellent, so that the gluten reinforcing effect of L-cystine can be more stably exhibited in the bread dough, and the volume and firmness of the bread are improved.

The content of L-cystine is 0.01 to 1 part by mass, more preferably 0.03 to 0.5 part by mass, and further preferably 0.03 to 0.3 part by mass with respect to 100 parts by mass of edible oil and fat. It is a mass part. If it is less than 0.01 part by mass, it is difficult to obtain the volume and waist-holding effect of the bread, and if it exceeds 1 part by mass, the crispness of the bread may be lowered.
L-cystine is commercially available, and examples thereof include "L-cystine" of Topro Co., Ltd.

Although the use of L-cystine can improve the volume and firmness of bread, the present invention further provides the effect of the present invention by allowing specific enzymes (proteases and α-amylase) to act during bread making. Can be exerted synergistically.

(C) Protease The protease used in the present invention appropriately decomposes gluten contained in bread dough, so that it has an action of improving the volume of bread and obtaining a crispy bread. The optimum pH of the protease used in the present invention is not particularly limited, but there are basic, neutral and acidic proteases, and the protease used in the present invention is in the acidic range of optimum pH 2 to 4. Is preferable.
In the bread making process, it is neutral to basic in the early stage (during division) and the middle stage (during molding), and becomes acidic in the late stage (during proofing). By increasing the activity of protease in the acidic range, gluten is appropriately decomposed in the latter stage (during proofing) of the bread making process, so that excessive decomposition does not occur in the early to middle stages and does not affect workability. effective.
The protease includes an endo type, an exo type, and an endo-exo mixed type, and any of them may be selected, but the endo type is preferably used.

The content of the protease is 0.02 to 0.1 parts by mass, more preferably 0.02 to 0.06 parts by mass, more preferably 0.02 to 0.06 parts by mass, based on an active amount of 50,000 u / g, based on 100 parts by mass of edible fats and oils. Is 0.03 to 0.04 parts by mass. If it is less than 0.02 parts by mass, it is difficult to obtain sufficient crispness and volume improving effect, and if it exceeds 0.1 parts by mass, the bread dough becomes sticky and workability is reduced, resulting in a so-called waist-holding shape that spreads horizontally. May result in reduced bread.
For example, the meaning of 0.02 to 0.1 parts by mass based on an activity amount of 50,000 u / g with respect to 100 parts by mass of an edible oil or fat means an activity amount of 1000 u (unit) to 5000 u (unit) with respect to 100 g of an edible oil or fat. It can be converted to.

Examples of the protease used in the present invention include "Denapsin 2P" of Nagase ChemteX Corporation and "Sumiteam AP" of Shin Nihon Kagaku Kogyo Co., Ltd. The names of the above enzymes are all trade names.

(D) α-Amylase The optimum temperature of α-amylase used in the present invention is preferably 45 to 80 ° C. More preferably, it is 50 to 70 ° C. α-Amylase is an enzyme that produces dextrin by hydrolyzing α-1,4-glucoside bonds, and is derived from bacteria such as Bacillus, grains such as Malt, and molds such as Aspergillus. be able to. α-Amylase hydrolyzes the α-1,4-glucoside bond of starch contained in bread dough, and appropriately reduces the viscosity of bread dough during baking. As a result, the elongation of gluten is appropriately improved, and the effect of improving the volume of bread can be obtained.
When the optimum temperature is 45 ° C. or higher, hydrolysis by an enzyme does not proceed too much in a low temperature proofing step before baking, which has the effect of suppressing stickiness of bread dough and improving workability. Further, at a temperature exceeding 80 ° C. at the time of baking, gluten in the bread dough is denatured to form a bread skeleton. Therefore, at a temperature exceeding 80 ° C., the effect of improving the volume of bread is reduced. The use of α-amylase having an optimum temperature of 80 ° C. or lower has the effect that the volume of bread can be improved by the action of α-amylase before gluten denaturation occurs.

Further, the deactivation temperature of the enzyme is preferably 60 to 100 ° C. More preferably, it is 70 to 90 ° C. When the deactivation temperature is 60 ° C. or higher, the time during which the enzyme can act on the bread dough becomes longer when the temperature rises during baking, and the volume improving effect is further exhibited. Further, when the deactivation temperature is 100 ° C. or lower, the enzyme activity does not remain in the bread after baking, and it is possible to prevent the shape of the bread from collapsing due to the action of the enzyme during the storage of the bread.

The content of α-amylase is 0.066 to 2 parts by mass, more preferably 0.1 to 1.333 parts by mass, more preferably 0.1 to 1.333 parts by mass, based on an activity amount of 1500 u / g with respect to 100 parts by mass of edible fats and oils. Is 0.1 to 0.666 parts by mass. If it is less than 0.066 parts by mass, the volume improving effect may not be obtained, and if it exceeds 2 parts by mass, α-1,4-glucoside bond is formed even if the enzyme activity is slight in the working temperature range of about 30 ° C. Is excessively hydrolyzed. As a result, the dough becomes sticky, the workability is lowered, and the viscosity of the bread dough during baking is excessively lowered, which may result in a bread having a horizontally spread shape, that is, a so-called bread having a reduced waist. The conversion to the amount of enzyme activity for 100 g of edible fats and oils is the same as in the case of protease.

Examples of the α-amylase used in the present invention include “Fungamyl”, “Novamyl-3D”, “Opticake Fresh 50B” and Shin Nihon Kagaku Kogyo “Sumiteam L” manufactured by Novozyme Japan Co., Ltd. The names of the above enzymes are all trade names.

In the present invention, the ratio of the amount of activity of protease to α-amylase ((C) protease: (D) α-amylase) is 1: 0.1 to 0.8, more preferably 1: 0.1 to 1. It is 0.5. If the ratio of the amount of activity (the amount of α-amylase activity when the protease is 1) is less than 0.1, the volume improving effect tends to decrease. If it exceeds 0.8, the volume will be improved, but there is a risk that the bread will have a horizontally widened shape, so-called a bread with a reduced waist.

(E) Propylene Glycol Monofatty Acid Ester By further containing the propylene glycol monofatty acid ester in the bakery oil / fat composition of the present invention, the effect of using the bakery oil / fat composition of the present invention can be enhanced. ..
The propylene glycol monofatty acid ester used in the present invention is not particularly limited as a constituent fatty acid, but is preferably a fatty acid having 16 to 24 carbon atoms. The propylene glycol monofatty acid ester can make the fat crystals of edible fats and oils finer and uniformly disperse the fats and oils composition of the present application in bread dough. As a result, the effects of L-cystine protease and α-amylase contained in edible oils and fats are fully exhibited.

The content of the propylene glycol monofatty acid ester is 0.1 to 5 parts by mass, preferably 0.3 to 4 parts by mass, and more preferably 0.5 to 2 parts by mass with respect to 100 parts by mass of edible fats and oils. is there. When it is 0.1 part by mass or more, the effect of making fat crystals finer works sufficiently, the dispersibility of the fat composition of the present invention in bread dough is improved, and the effects of L-cystine, protease and α-amylase are sufficient. It has the effect of exerting on. When it is 5 parts by mass or less, the action of making the oil and fat crystals finer does not become too strong, and the oil and fat crystals have appropriate plasticity. Therefore, the mixture of the fat and oil composition of the present invention and the bread dough is enhanced, and the effects of L-cystine, protease and α-amylase are sufficiently exerted.

In the fat and oil composition for bread making in the present invention, modified starch, other enzymes, emulsifiers, preservatives, pH adjusters, pigments, flavors and the like are appropriately added as long as the extensibility and flavor of the bread dough and the appearance of the bread are not impaired. You may use it.

In the method for producing an oil / fat composition for bread making in the present invention, protease and α-amylase may be added at a temperature that does not inactivate in the usual method for producing margarine and shortening. For example, the following manufacturing method can be mentioned.
First, the oil and fat and the oil-soluble component are heated at 80 ° C., and after uniform dissolution, water sterilized at 70 to 75 ° C. and a water-soluble component sufficiently dissolved and sterilized are added, and the temperature is lowered to 50 to 55 ° C. Next, after uniformly mixing and stirring with propeller stirring, enzymes (protease and α-amylase) are added, rapidly cooled and plasticized using a prototype, and cooled to 30 ° C. or lower to obtain the desired oil and fat composition for bread making. Get things. In the above production, when cooling the homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but a chiller, a botator, and a combinator generally used for shortening and margarine production. It is preferable in terms of performance to quench by using or the like.

[Flour dough for bread making]
The bread flour dough of the present invention contains flour and the oil and fat composition for bread making of the present invention. The content of the oil and fat composition for bread making of the present invention is 0.5 to 20 parts by mass, preferably 2 to 10 parts by mass with respect to 100 parts by mass of flour. By setting the content of the oil / fat composition for bread making within this range, it is possible to obtain bread having good workability, sufficient volume and firmness, and crispness.
The flour is not particularly limited, and examples thereof include wheat flour, rice flour, barley flour, and rye flour.

The breads obtained by baking the flour dough for bread making of the present invention include breads filled with fillings and the like, and examples thereof include breads, special breads, cooked breads, and sweet breads. Specific examples of bread include white bread, black bread, French bread, variety red, and rolls (table rolls, buns, butter rolls). Special breads include muffins, cooking breads include hot docks and hamburgers, and sweet breads include jam bread, anpan, cream bun, raisin bread, and melon bread.

The raw materials used in the flour dough for bread making of the present invention include wheat flour as the main raw material, yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, and processed starch. , Dairy products, salt, sugars, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical expansion agents, flavors and the like. Furthermore, dried fruits such as raisins, wheat bran, whole grain flour and the like, which generally tend to age when used as raw materials, can be used.

Next, the present invention will be specifically described with reference to examples, but these examples do not limit the present invention. In addition, the measurement method and the like will be described.

(1) Particle size measurement of L-cystine The particle size of L-cystine was measured using a laser diffraction type particle size distribution analyzer (SALD-2100: manufactured by Shimadzu Corporation).

(2) Protease activity measurement method The amount of protease activity is as follows: Add 1 ml of enzyme solution to 5 ml of 0.6% milk casein (pH 3.0, 1 / 10M phosphate buffer) and react at 30 ° C. for 10 minutes to produce the enzyme. The peptides and amino acids (soluble components) produced by the decomposition were determined by developing a color with a forin-thiocult reagent. The soluble component was separated from the insoluble component by centrifugation and measured. The amount of endoprotease activity is defined as 1 unit (u), which corresponds to 1 μg of tyrosine, the number of units is calculated for the soluble component generated per minute of reaction time, and the number of units per enzyme amount (u / g). ).

(3) Measurement of Optimal Protease pH The optimum pH of protease was measured by changing the pH of the phosphate buffer solution containing milk casein by the activity measuring method of (2) above. The pH showing the maximum amount of activity is the optimum pH.

(4) Method for measuring α-amylase activity The measurement was carried out according to the following procedures (4-1) to (4-3).
(4-1) Measurement of sample absorbance: 5 ml of buffer (Britton-Robinson Buffer, pH 8.5, 50 mM (by Koichi Anan et al., "Basic Biochemical Experimental Method 6", P277, Maruzen Co., Ltd.), Add 1 tablet of Neo-amylase test "Daiichi" [obtained from Daiichi Chemicals Co., Ltd., product number 701501-005], stir for about 10 seconds, and then add 1 ml of enzyme solution diluted with 2 mM calcium chloride aqueous solution. Add and react at 50 ° C. for 15 minutes. Add 1 ml of 0.5N sodium hydroxide aqueous solution, stir to stop the reaction, and then centrifuge (400 × g, 5 minutes) to insoluble components. Is precipitated, and the absorbance of the obtained centrifugal supernatant at 620 nm is measured.
(4-2) Measurement of blank absorbance: Neo to 5 ml buffer (Britton-Robinson Buffer, pH 8.5, 50 mM (Kouichi Anan et al., "Basic Biochemical Experimental Method 6", P277, Maruzen Co., Ltd.)) . Add 1 tablet of amylase test "No. 1" and stir for about 10 seconds. Add 1 ml of 0.5N sodium hydroxide aqueous solution to this, stir, add 1 ml of enzyme solution, and add 15 at 50 ° C. After incubating for 1 minute, insoluble components are precipitated by centrifugation (400 × g, 5 minutes), and the absorbance of the obtained centrifugal supernatant at 620 nm is measured.
(4-3) Calculation of enzyme activity: Neo. The amylase activity was calculated by applying the difference in absorbance between (4-1) and (4-2) to the calibration curve of the international unit enclosed in the amylase test "First".

(Measurement of optimum temperature of enzyme)
The optimum temperature of the enzyme was determined by dissolving the enzyme in water, changing the temperature by 5 ° C., measuring the activity by the method (4) above, and determining the temperature having the highest activity.

(Example 1)
An oil / fat composition for bread making was produced by the following method with the compounding composition shown in Table 1. That is, 5 kg of hydrogenated palm oil (melting point 42 ° C.), 30 kg of palm oil, 35 kg of hydrogenated rapeseed oil (melting point 36 ° C.), 30 kg of hydrogenated rapeseed oil, 100 g of L-cystine (grain size 29 μm), and 1 kg of propylene glycol monofatty acid ester were blended at 80 ° C. After heating, the temperature is lowered to 50 to 55 ° C., 30 g of protease and 300 g of α-amylase are added, and the mixture is sufficiently stirred by propeller stirring, and then rapidly cooled and kneaded using a shortening prototype to make oils and fats for bread making. The composition was obtained. The amount of enzyme activity is as shown in Tables 1 and 2.

Using the oil and fat compositions for bread making shown in Tables 1 and 2, bread was produced by the following production method, and workability, volume, firmness, and crispness were evaluated. The results of these evaluations are shown at the bottom of each table.

(Bread manufacturing method)
[Adjustment of medium-sized fabric]
700 g of strong flour, 0.1 g of yeast food, 3 g of yeast, and 420 of water were put into a mixer bowl and kneaded at low speed for 2 minutes at medium speed for 2 minutes, and a medium-sized dough with a kneading temperature of 26 ° C. was fermented at 28 ° C. for 2 hours.
[Adjustment of main kneading dough]
Put the fermented medium-sized dough into a mixer bowl, add 300 g of strong flour, 140 g of fine white sugar, 20 g of skim milk powder, 16 g of salt, and 240 g of water, and knead for 3 minutes at low speed and 5 minutes at medium speed. As a result, 70 g of the compositions obtained in Examples 1 to 14 and Comparative Examples 1 to 8 was added and kneaded for 3 minutes at low speed and 4 minutes at medium speed to obtain a dough having a kneading temperature of 28 ° C. After taking 30 minutes of floor time, it was divided into 50 g, and then 30 minutes of bench time was taken, and then molded into a koppe-pan shape through a mulder. The dough arranged on the iron plate was placed in a proofer having a temperature of 38 ° C. and a humidity of 85% for 50 minutes for final fermentation. After the final fermentation, it was placed in an oven at 205 ° C. on the top heat and 205 ° C. on the bottom heat and baked for 8 minutes. After firing, it was allowed to cool at room temperature for 20 minutes and placed in a bag.

As evaluation items, four evaluation items were provided: workability of the fabric, volume, waist retention, and crispness. The evaluation method for each evaluation item is described below. In addition, each evaluation item compared each Example and each Comparative Example with reference to the fat composition for bread making of Comparative Example 1 which did not contain a functional additive.

[Workability evaluation method]
The state of the bread dough using the oil / fat composition for bread making of Comparative Example 1 was regarded as a normal good dough state and was designated as “⊚”. And compared to the standard, if the dough is very sticky or slightly sticky, it is "x", if the dough is slightly sticky or slightly sticky, it is "△", if the dough is slightly sticky or slightly The case of being closed was evaluated as "○". The evaluations of "◎" and "○" were passed.

[Volume evaluation method]
The specific volume of bread on the first day after baking was measured and used as an index for volume evaluation. The specific volume of bread was measured using a 3D laser volume meter manufactured by Astex Co., Ltd. Compared with the case of using Comparative Example 1, when the specific volume is 1.08 times or more, "◎", when 1.04 times or more and less than 1.08 times, "○", 1.0 times or more 1 Evaluation was performed with a case of less than .04 times as "Δ" and a case of less than 1.0 times as "x". The evaluations of "◎" and "○" were passed.

[Evaluation method of waist holding]
Using a 3D laser volume meter manufactured by Astex Co., Ltd., the waist retention of bread was measured on the first day after baking. The waist holding is a value represented by the following (Equation 1) when the maximum height of the bread is H and the width of the short side of the bread is W.
Waist holding = H / W (Equation 1)
Compared with the case of using Comparative Example 1, "◎" is when the waist is 1.05 times or more, "○" is when 1.02 times or more and less than 1.05 times, and 1.0 times or more 1 The case of less than .02 times was evaluated as "Δ", and the case of less than 1.0 times was evaluated as "x". The evaluations of "◎" and "○" were passed.

[Evaluation method of crispness]
Using "RHEONERII" manufactured by Yamaden Co., Ltd., the crispness of bread on the first day after baking was measured. The pan was cut into 3 cm slices, placed on a measuring table, compressed at 5 mm / sec with a blade-type plunger, and the breaking load value required for the blade to penetrate was measured. When the breaking load value when Comparative Example 1 is used is 100, the breaking load value (relative value) is "◎" when it is less than 80, "○" when it is 80 or more and less than 90, and 90 or more and less than 100. Evaluation was performed with "Δ" and 100 or more as "x". The evaluations of "◎" and "○" were passed.

The following enzymes and emulsifiers were used in Tables 1 and 2.
[Enzyme used]
# 1: (Product name) "Sumiteam AP" (Protease) Made by Shin Nihon Kagaku Kogyo Co., Ltd., Optimal pH 3, Active amount 50,000u / g
# 2: (Product name) "Denapsin 2P" (Protease) Made by Nagase ChemteX Corporation, optimum pH 3, activity amount 20000u / g
# 3: (Product name) "Novamyl-3D" (maltose-producing α-amylase) manufactured by Novozyme Japan Co., Ltd., optimum temperature 70 ° C, activity amount 1500u / g, deactivation temperature 85 ° C
# 4: (Product name) "Fungamyl" (α-amylase) manufactured by Novozyme Japan Co., Ltd., optimum temperature 55 ° C, activity amount 15000u / g, deactivation temperature 70 ° C
[Emulsifier used]
# 5: (Product name) "Emulgie MS" (monoglycerin monofatty acid ester) RIKEN Vitamin Co., Ltd.
# 6: (Product name) "Rikemar PB100" (Propylene glycol monobehenic acid ester) RIKEN Vitamin Co., Ltd.
# 7: (Product) "Rikemar PS100" (Propylene glycol monostearic acid ester) RIKEN Vitamin Co., Ltd.
# 8: (Product name) "Sunsoft 818H" (Polyglycerin condensed ricinolate) Taiyo Kagaku Co., Ltd.

From the results in Tables 1 and 2, when the blending amounts of (B) L-cystine, (C) protease, and (D) maltose-producing α-amylase do not meet the scope of the present invention (Comparative Examples 1 to 8), the volume, It can be seen that when all of the chewy and crispness cannot be satisfied and the amount of (C) protease is large (Comparative Example 5), the bread dough becomes sticky and the workability is reduced.

Claims (4)

(A) edible fats and oils contain (B) L-cystine, (C) protease and (D) α-amylase, and (B) L-cystine is 0 with respect to 100 parts by mass of (A) edible fats and oils. 0.01 to 1 part by mass, (C) protease 0.02 to 0.1 part by mass based on activity amount 50,000 u / g, (D) α-amylase 0.066 to 2 parts by mass based on activity amount 1500 u / g A fat and oil composition for bread making. The oil / fat composition for bread making according to claim 1, wherein the ratio of the active amounts of (C) protease and (D) α-amylase ((C): (D)) is 1: 0.1 to 0.8. The bakery oil / fat composition according to claim 1 or 2, further comprising (E) propylene glycol monofatty acid ester in an amount of 0.1 to 5 parts by mass with respect to 100 parts by mass of edible oil / fat. A bread-making flour dough containing 0.5 to 20 parts by mass of the bread-making oil / fat composition according to any one of claims 1, 2 or 3 with respect to 100 parts by mass of the flour.