JP2023081210A - Breadmaking oil and fat composition and breadmaking cereal flour dough - Google Patents

Abstract

To provide a breadmaking oil and fat composition which suppresses decrease in a flavor of bread generated when configured to contain an amount of lecithin required for improvement in line suitability of bread dough and can make the bread excellent in the flavor with improved crispness and softness.SOLUTION: A breadmaking oil and fat composition contains, in (A) an edible oil and fat, (B) maltose producing α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester. The breadmaking oil and fat composition contains (C) the lecithin of 0.5 to 2.0 mass% and (D) the monoglycerol fatty acid ester of 0.5 to 10.0 mass%.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a bread-making oil and fat composition which, when used in bread-making, improves the lineability of bread dough and provides bread with good crispness, softness and good flavor.

Enzymes are commonly used to improve the softness of bread. However, when enzymes are used, the bread dough becomes sticky, which causes the problem that the bread dough adheres to the line and the yield is lowered. In addition, the bread after baking has a rice cake-like texture due to starch decomposition products, and there is a problem that the crispness of the bread is poor.

The rise in labor costs and raw material prices in recent years have become major problems for bread makers. In order to reduce labor costs, it is desirable to reduce the time required for washing by reducing the amount of dough sticking to the production line, and shortening the work time. closely related. In addition, it is desired to improve the yield of bread and reduce the disposal rate in response to the rising raw material prices. The yield of bread dough decreases due to stickiness or lack of extensibility of bread dough, which causes poor molding when bread dough is molded using bread making equipment such as a molder, so bread dough is not sticky. Good extensibility (improved line suitability) is closely related to yield improvement. That is, there is a strong demand among bread makers to improve the line suitability of bread dough.

As a method for reducing the stickiness of bread dough, hot water dough bread containing one or more enzymes selected from a fat composition containing oxygen as a gas phase (Patent Document 1), branching enzyme, α-glucosidase, and glucose oxidase. (Patent Document 2), a water-in-oil emulsified fat composition for bakery containing a phospholipid-containing lipid-protein complex (Patent Document 3), and the like have been proposed.
In addition, even if an enzyme that acts at a high temperature is selected, the enzymatic activity in the working temperature range will not be completely eliminated, so the bread dough will inevitably become sticky. Decomposition products result in poor crispness.
In addition, the method of using oils and fats containing organic acid monoglycerides reduces the stickiness of the bread dough, but has the problem that the crispness of the baked bread is further deteriorated.

JP 2018-78812 A WO2018/151185 JP 2019-149982 A

The inventors have found that when a high content of lecithin is contained in an enzyme-containing breadmaking fat composition, the stickiness of bread dough is suppressed without reducing the crispness of the dough. However, when fats and oils containing a necessary amount of lecithin are used to suppress the stickiness of bread dough, the bread after baking has an undesirable taste and aroma peculiar to lecithin, and the commercial value of the bread decreases. There is a problem of storage.

INDUSTRIAL APPLICABILITY The present invention suppresses the deterioration of the flavor of bread that occurs when the amount of lecithin necessary for improving the line suitability of bread dough is contained, and furthermore, it is possible to obtain bread with improved crispness and softness and good flavor. An object of the present invention is to provide a fat and oil composition for bread.

As a result of extensive studies, the inventors have found that by combining maltogenic α-amylase with a high content of lecithin, it is possible to suppress deterioration of flavor due to lecithin and improve line suitability, and furthermore, maltogenic α-amylase alone or a small amount of lecithin can be combined. It was found that the effect of maintaining crispness and softness, which could not be obtained with the above, can be obtained. In addition, the inventors have found that the effect of further enhancing the effect of maintaining softness and the effect of improving crispiness are obtained by combining monoglycerin fatty acid ester, leading to the completion of the present invention.

That is, the present invention is the following [1] to [2].
[1] A fat and oil composition for bread making, comprising (B) maltogenic α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester in (A) edible fat and oil A fat and oil composition for bread production containing (C) 0.5 to 2.0% by mass of lecithin and (D) 0.5 to 10.0% by mass of monoglycerin fatty acid ester.
[2] The oil-and-fat composition for breadmaking described in [1] and flour dough for breadmaking containing flour, wherein the amount of (B) maltogenic α-amylase is 1.5 to 1.5 per 100 g of the flour Flour dough for bread making according to [1] containing 150.0 u.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil and fat composition for bread making, which improves the line suitability and provides bread with good crispness, softness and good flavor.

The oil-and-fat composition for bread production of the present invention is characterized by containing (B) maltogenic α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester in (A) edible oil and fat. The bread-making oil and fat composition of the present invention can exhibit its effects in any form of shortening, water-in-oil emulsion, or oil-in-water emulsion.
The present invention will now be described in more detail.

((A) edible oil)
(A) Edible oils and fats can be used as edible oils and fats. Specific examples include natural animal and vegetable oils such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, and corn oil, and their hardened oils, extremely hardened oils, transesterified oils, and the like. . These are appropriately selected according to the purpose, and used singly or in combination of two or more. By adding (B) maltogenic α-amylase, (C) lecithin, and (D) monoglycerin fatty acid ester to (A) edible fats and oils, these can be uniformly dispersed in bread dough, improving line aptitude and crispness. The improvement effect and the softness maintenance effect can be exhibited sufficiently, and bread with good flavor can be obtained.

(A) The edible fat promotes gluten formation in the bread dough during bread production and makes the internal phase of the bread finer. By making the internal phase finer, the crispiness of the bread can be improved. In order to promote gluten formation, (A) the edible oil must have plasticity, and (B) the maltogenic α-amylase must not precipitate in the edible oil and maintain a dispersed state. (A) The SFC (solid fat content) of the edible oil is preferably 4% or more.

((B) maltogenic α-amylase)
The maltogenic α-amylase (B) used in the present invention is an enzyme that mainly produces maltose by hydrolyzing α-1,4-glucoside bonds, and is derived from bacteria such as Bacillus and grains such as Malt. , and fungi such as Aspergillus can be used. (B) maltogenic α-amylase decomposes starch in bread dough to obtain the effect of maintaining the softness of bread, and (C) has the effect of alleviating the unique flavor of lecithin. As a result, even if (C) lecithin is blended at a high content, it is possible to alleviate the deterioration of the flavor of bread due to lecithin and provide bread with excellent flavor.

The optimum temperature for (B) the maltogenic α-amylase used in the present invention is not particularly limited, but is preferably 65°C or higher. By using a dough with an optimum temperature of 65 ° C. or higher, the production of maltose is suppressed at a low temperature for producing bread dough, so the dough is stickier than when using a dough with a low optimum temperature. can be suppressed.
(B) The maltogenic α-amylase can be used singly or in combination of two or more. It is preferred to use a combination of maltogenic α-amylases below °C. As a result, the starch in the bread dough is continuously decomposed over a wide temperature range from medium temperature to high temperature, and the effect of maintaining the softness of the bread can be obtained. In addition, it is an essential condition that the activity of the enzyme is deactivated after baking the bread dough.

The content of (B) maltogenic α-amylase in the oil-and-fat composition for breadmaking of the present invention is based on an activity of 1500 u/g in the oil-and-fat composition for breadmaking of the present invention, from the viewpoint of softness maintaining effect and line suitability. is preferably 0.05 to 5.0% by mass, more preferably 0.1 to 2.0% by mass, still more preferably 0.2 to 0.8% by mass.

(B) Maltogenic α-amylase is commercially available, for example, "Novamyl", "Novamyl-10000BG", "Novamyl-3D", "Opticake Fresh50B" (manufactured by Novozymes Japan Co., Ltd.), etc. are commercially available. available at

The activity unit of the maltogenic α-amylase is defined as 1 u, which is the amount of the enzyme that produces reducing sugars equivalent to 1 μmol of maltose per minute. The activity level of maltogenic α-amylase can be determined by reacting maltotriose as a substrate under optimum conditions (optimum temperature, optimum pH) for 10 minutes, and quantifying the resulting reducing sugars. The quantification of maltose can be performed with reference to "Method for Determining Reducing Sugars (2nd Edition)" (Sakuzo Fukui, Gakkai Shuppan Center).

((C) lecithin)
(C) lecithin in the present invention is a phospholipid mixture containing phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and lecithin obtained from soybean or egg yolk, sunflower, safflower, rapeseed, fish eggs, milk-derived, etc. with soy lecithin and egg yolk lecithin being more preferred. The lecithin may be either naturally occurring unpurified lecithin (crude lecithin) or highly purified crude lecithin (purified lecithin). In the present invention, one or more selected from these lecithins can be used. Crude lecithin is preferred.

From the viewpoint of improving the stickiness of the dough and the crispness of the bread, it is preferable that the content of enzymatically decomposed lecithin is small. It is preferably 10% by mass or less, more preferably 7% by mass or less, and particularly preferably 5% by mass or less. When the content of enzymatically decomposed lecithin is small, the effect of the present invention of suppressing the deterioration of the flavor of bread can be further exhibited.

(C) Lecithin accelerates the initiation of gelatinization of starch, so that it can enhance the action of maltogenic α-amylase on starch and improve the effect of maintaining the softness of bread. Furthermore, (C) by blending lecithin into bread dough, lecithin and gluten form a complex through electrostatic or covalent bonding with a binding group such as a trimethylammonium group, an amino group, or a phosphoric acid group to form a gluten network. It promotes the formation of structure, resulting in a less sticky dough and improved elasticity of the dough. Furthermore, by forming a complex with gluten, aggregation of gluten is prevented and a thin gluten film is formed. As a result, line suitability is improved. These results are effects seen only in yeast-fermented bakery products, and in baked goods such as cookies and pound cakes, since they are inflated by leavening agents and egg air bubbles, they do not form a gluten film, so (C) lecithin The above effect cannot be expected even if Also, since soft flour with a low gluten content is used in baked confectionery, (C) the effect of forming a complex between lecithin and gluten is small, and effects such as improving the elasticity of the confectionery dough cannot be obtained.
In addition, since lecithin envelops maltose, which is enzymatically degraded starch, the crispiness of bread caused by starch degradation products does not occur. On the other hand, if a starch hydrolyzate with a molecular weight larger than that of maltose is produced, lecithin cannot envelop it and the crispness of the bread deteriorates. When using an enzyme that produces glucose with a molecular weight smaller than that of maltose, lecithin envelops the glucose and does not cause the crispness of the bread to deteriorate. and the soft maintenance effect cannot be obtained.

When the content of (C) lecithin is in the range of 0.5 to 2.0% by mass in the oil and fat composition for breadmaking of the present invention, (C) lecithin lowers the gelatinization temperature of starch, and (B) maltose formation α-amylase can efficiently decompose the starch in bread dough, and the effect of maintaining softness is dramatically improved, and the effect of improving crispiness can be obtained. In addition, (B) maltose produced by decomposing starch by maltogenic α-amylase accentuates the sweetness of wheat and makes it difficult to perceive the flavor peculiar to lecithin. That is, by using (B) maltogenic α-amylase and (C) lecithin at the same time, the effect of (B) maltogenic α-amylase is increased and the reduction in flavor, which was a problem due to the use of lecithin, is solved. can do. The content of (C) lecithin is 0.5 to 2.0% by mass, preferably 0.8 to 1.3% by mass, and if it is less than 0.5% by mass, the above effect cannot be obtained. On the other hand, if the amount exceeds 2.0% by mass, the dough will be too tight and the line aptitude will be reduced, and the volume of the bread will be reduced, resulting in a reduction in crispness and softness maintaining effect. Furthermore, (C) the peculiar flavor of lecithin becomes too strong, making it impossible to obtain bread with a good flavor.

((D) monoglycerin fatty acid ester)
The (D) monoglycerin fatty acid ester in the present invention preferably has a fatty acid of 12 to 24 carbon atoms, more preferably a fatty acid of 14 to 22 carbon atoms. Furthermore, those having fatty acids with 16 to 18 carbon atoms are particularly preferred. The constituent fatty acid may be either saturated or unsaturated, preferably saturated fatty acid.
The monoglycerin fatty acid ester specifically includes monoglycerin palmitate, monoglycerin stearate and the like, and monoglycerin stearate is more preferable.

(D) The monoglycerol fatty acid ester binds to the starch of the bread dough to form a complex, so that it can improve the softness of the baked bread. Moreover, the viscosity of the bread dough at 50°C to 60°C can be reduced by using the monoglycerin fatty acid ester. As a result, the extensibility of the gluten complexed with lecithin is improved, the texture of the bread dough is improved, and the crispness of the baked bread is improved. That is, the above effect can be obtained only when (C) lecithin and (D) monoglycerol fatty acid ester are blended in predetermined amounts.

(D) The content of monoglycerol fatty acid ester is preferably 0.5 to 10.0% by mass, more preferably 1.0 to 7.0% by mass, in the fat and oil composition for bread making of the present invention. (D) When the monoglycerin fatty acid ester is less than 0.5% by mass, the above effect cannot be obtained, and when it exceeds 10.0% by mass, the action of lecithin on starch is inhibited, and (B) maltose formation α A synergistic effect of amylase and (C) lecithin cannot be obtained.

The oil and fat composition for bread making in the present invention may contain other emulsifiers, modified starches, preservatives, pH adjusters, pigments, fragrances, and other enzymes as long as they do not impair the extensibility and flavor of bread dough, the appearance of bread, etc. etc. may be used as appropriate.

[Method for producing a fat and oil composition for baking]
The method for producing the oil-and-fat composition for breadmaking in the present invention can be the usual method for producing margarine and shortening. In particular, lecithin and monoglycerin fatty acid ester are dissolved and dispersed in fat and maltogenic α-amylase is not deactivated. It can be added at temperature. For example, the following manufacturing methods are mentioned.

First, fats and oils and oil-soluble components are heated to a temperature (70 to 80° C.) above the melting point temperature, and after uniform dissolution, lecithin and monoglycerin fatty acid ester are added while uniformly stirring using a propeller stirring or the like to dissolve and disperse. Let Thereafter, heated water and water-soluble components sufficiently dissolved in water are added, and the temperature is lowered to 50-55°C. Next, an enzyme is added, followed by quench plasticization and cooling to 30° C. or less to obtain the desired oil and fat composition for bread making. 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. Quenching using a Noator or the like is preferable in terms of performance.

[Grain flour dough for bread]
In the flour dough for bread making of the present invention, the amount of the oil and fat composition for bread making of the present invention added to bread is preferably 0.5 to 20 parts by mass, preferably 2 to 15 parts by mass, relative to 100 parts by mass of flour. is more preferred. By using the amount of the oil and fat composition for bread making within this range, the lineability is improved, the crispiness and softness maintenance effect are excellent, and bread with a good flavor can be obtained. If the amount of the oil-and-fat composition for breadmaking of the present invention added is less than 0.5 parts by mass or more than 20 parts by mass with respect to 100 parts by mass of flour, the above effects are not maximized.

When the content of the maltogenic α-amylase in the bread flour dough of the present invention is expressed in units, it is preferably 1.5 to 150.0 u, more preferably 3.0 to 60.0 u, per 100 g of flour. and more preferably 6.0 to 24.0 u. By using it in this range, it is possible to maximize the effect of maintaining line suitability, crispness, and softness.

The flour dough for bread making of the present invention can be used in any bread making method such as the straight method, the sponge dough method, the no-time method, etc., as long as the dough can be heated. Moreover, it can be used in any process, such as when the dough is prepared and subjected to freezing and refrigerating processes, or when freezing after baking.

The bread obtained by baking the flour dough for bread making of the present invention includes bread with stuffing such as filling, and examples thereof include white bread, meal bread, special bread, cooked bread, sweet bread, and the like. Specifically, meal bread includes French bread, variety bread, and rolls (table rolls, buns, and butter rolls). Examples of special breads include muffins, examples of cooked breads include sandwiches, hot dogs, hamburgers, and the like, and examples of sweet breads include jam buns, bean paste buns, cream buns, raisin buns, melon buns, and the like.

Examples of raw materials used for the bread flour dough of the present invention include wheat flour, rice flour, barley flour, rye flour, and the like as the main grain flour. Other raw materials include yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oils, etc.), water, processed starch, dairy products, salt, sugars, seasonings (sodium glutamate, nucleic acids), preservatives, vitamins, strengthening agents such as calcium, proteins, amino acids, chemical leavening agents, flavors and the like. In addition, dried fruits such as raisins, wheat bran, whole grains and the like can be used.

EXAMPLES Next, the present invention will be specifically described with reference to examples, but these examples are not intended to limit the present invention.
[Production of fat and oil composition for bread making]
(Example 1)
Based on the oil and fat composition for bread making having the composition shown in Table 1, it was produced by the following method.
5 kg of hardened palm oil (melting point: 42°C), 30 kg of palm oil, 35 kg of hardened rapeseed oil (melting point: 36°C), and 30 kg of rapeseed oil were heated and dissolved at 70 to 80°C while stirring with propeller stirring, and 1 kg of lecithin and monoglycerin fatty acid were dissolved. 4 kg of the ester was dissolved and stirred. Thereafter, the temperature was lowered to 50 to 55° C., 0.5 kg of maltose-forming α-amylase was added, and the mixture was rapidly cooled and kneaded using a shortening machine to obtain an oil and fat composition for bread making.

Similarly, for Examples 2 to 13 and Comparative Examples 1 to 5, the oil and fat compositions for bread making having the composition shown in Tables 1 and 2 were used as bases to obtain the oil and fat compositions for bread making by the above method.

Tables 1 and 2 show the SFC (solid fat content) of (A) edible fats and oils. The solid fat content was measured according to the standard fat analysis test method "2.2.9 Solid fat content (NMR method)". As a measurement device, "SFC-2000R" (manufactured by Astec Co., Ltd.) was used, and the solid fat content in the present invention was measured using this measurement device. In addition, the content of (B) maltogenic α-amylase blended in the obtained oil and fat composition for bread making is shown. The numerical value in the upper row in the table is the blending amount (% by mass) of the raw material of (B) maltogenic α-amylase in the oil and fat composition, and the numerical value in the lower row is (B) maltogenic α-amylase in 100 g of the oil and fat composition. is the activity (u) of

[Bread making evaluation]
Bread was produced using the above oil and fat composition for bread making, and the bread-making property was evaluated. In the production of bread, the breads of Examples 1-1 to 1-13 were produced using the fat and oil compositions of Examples 1 to 13, and the melon bread of Example 2-1 was produced using the fat and oil composition of Example 1, Using the oil and fat composition of Example 1, a raisin coppépan of Example 3-1 was produced. In the evaluation, after each bread was baked, it was allowed to cool naturally to room temperature, sealed in a plastic bag and stored at room temperature.
As evaluation of bread-making properties, seven evaluation items were provided: line suitability, effect of maintaining softness, crispiness, melting in the mouth, chewiness, wrinkles on the surface, and flavor. The evaluation method for each evaluation item is described below. The bread-making test was performed using bread, melon bread, and raisin bread.

(Evaluation method for line suitability)
The use of enzymes and emulsifiers can cause problems such as the dough becoming loose, sticky, and conversely tight. In this case, molding defects such as the shape of the bread dough becoming distorted during molding with a molder and the bread dough not being molded to the prescribed length will occur, leading to a decrease in line suitability. Therefore, the line suitability was evaluated based on the number of good and bad moldings when 20 pieces of 50 g of bread dough were molded using a molder manufactured by Oshikiri Co., Ltd. "5" if the number of molding defects is 1 or less, "4" if 2, "3" if 3, "2" if 4, "1" if 5 or more ” was evaluated. "4" or more of evaluation was made into the pass.

(Evaluation method of softness maintenance effect)
Evaluation was performed using bread, melon bread, and raisin coppé bread. In the evaluation, one day (D+1) and three days (D+3) after baking were cut into predetermined sizes immediately before measuring the softness. That is, the bread was sliced into a width of 3 cm, and the center portion was cut into a square of 4 cm x 4 cm, which was used as a sample. The melonpan was prepared by slicing the crumb of the bread 3 cm from the bottom and cutting the center into a square of 4 cm x 4 cm to obtain a sample. For the raisin coppé bread, the bread was cut from the center into 3 cm width samples. Then, the stress [N] required to compress each sample from the upper surface by 1.5 cm was measured with a rheometer manufactured by Yamaden Co., Ltd. and used as an index of softness.
On the first day (D + 1) and the third day (D + 3) after baking, the change in the softness of the bread crumb over time was measured, and if the amount of change in softness was smaller than that in Comparative Example 1, the softness was maintained. Evaluated as highly effective.
Here, the amount of change in softness indicates (softness (stress) at D+3)−(softness (stress) at D+1). "5" when less than 0.7 times the amount of change when using the oil and fat composition for bread making of Comparative Example 1, "4" when 0.7 times or more and less than 0.9 times, 0 9 times or more and less than 1.1 times were evaluated as "3", 1.1 times or more and less than 1.3 times as "2", and 1.3 times or more as "1". . "4" or more of evaluation was made into the pass.

(Evaluation method for crispness)
Evaluation was performed using bread, melon bread, and raisin coppé bread.
The crispness of the bread on the first day after baking (D+1) was evaluated by sensory evaluation by 10 panelists. Based on the crispness of the bread when the oil and fat composition for bread making of Comparative Example 1 was used, the crispness was good (5), slightly good (4), equivalent (3), slightly bad (2), and bad (1). evaluated as The average value of the sensory evaluation by 10 panelists was defined as a sharp score, and 4 or more was regarded as acceptable.

(Flavor evaluation method)
Evaluation was performed using bread, melon bread, and raisin coppé bread.
The flavor of the bread on the first day after baking (D+1) was evaluated by sensory evaluation by 10 panelists. Based on the flavor of bread using the oil-and-fat composition for bread making of Comparative Example 1, the original sweetness of wheat is clearly perceived (5), perceived (4), equivalent (3), and slightly worse. (2), felt bad, evaluated as (1). The average value of the sensory evaluation by 10 panelists was used as the flavor rating, and 4 or more was considered acceptable.

(Evaluation method for melting in the mouth)
Evaluation was performed using bread, melon bread, and raisin coppé bread.
The feeling of melting in the mouth when the bread was eaten on the first day after baking (D+1) was evaluated by sensory evaluation by 10 panelists. Based on the melting in the mouth of bread when the oil and fat composition for bread making of Comparative Example 1 is used, melting in the mouth is good (5), slightly good (4), equivalent (3), slightly bad (2), bad (1). evaluated as The average value of the sensory evaluation by 10 panelists was used as the rating of melting in the mouth, and 4 or more was regarded as acceptable.

(Evaluation method for waist hold)
Evaluation was performed using melon bread and raisin coppé bread.
A numerical value obtained by dividing the height of the bread one day after baking (D+1) by the width of the bread (for raisin coppé bread, the short side is the width) was used as the breadmaking fat composition of Comparative Example 1. A higher numerical value was evaluated as having a good chewy texture compared to the case where the bread had a chewy texture. Based on the chewiness of the bread using Comparative Example 1, "5" when the chewiness is 1.3 times or more that of Comparative Example 1, "4" when it is 1.1 times or more and less than 1.3 times, 0.9 times or more and less than 1.1 times were evaluated as "3", 0.7 times or more and less than 0.9 times as "2", and less than 0.7 times as "1". "4" or more of evaluation was made into the pass.

(Method for evaluating wrinkles on bread surface)
Evaluation was performed using raisin coppé bread.
One day after baking (D+1), wrinkles on the surface of the bread were observed, and bread with a small number of wrinkles was evaluated as having a high wrinkle-suppressing effect on the bread surface. (5) when there are no wrinkles, (4) when there are no large wrinkles and 1 to 3 small wrinkles, (3) when there are no large wrinkles and 4 or more small wrinkles, and (3) when there are large wrinkles. The case with 1 to 3 wrinkles was evaluated as (2), and the case with 4 or more large wrinkles was evaluated as (1). 4 or more of evaluation was set as the pass.

<Evaluation of bread making>
Using the oil and fat compositions of Examples 1 to 13 and Comparative Examples 1 to 5, bread was baked in Table 3 and evaluated according to the evaluation method described above. The evaluation results for the bread are shown at the bottom of Tables 1 and 2.

(Evaluation result of bread)
From Tables 1 and 2, by adding (B) maltogenic α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester to (A) edible oil, the line suitability is improved, the softness maintenance effect, It can be seen that the bread is crisp, melts well in the mouth, and has a good flavor (Examples 1-1 to 1-13). On the other hand, it was confirmed that if any one of (B) maltogenic α-amylase, (C) lecithin, and (D) monoglycerin fatty acid ester is lacking, sufficient effects are not exhibited (Comparative Examples 1-1 to 1-5). ).

<Bread making evaluation of melon bread>
Using the oil and fat composition of Example 1, melon bread was baked in Table 4 and evaluated according to the evaluation method described above. Table 5 summarizes the amount of enzyme in the flour dough for bread making and the evaluation results.

(Evaluation result of melon bread)
From Table 5, by adding (B) maltogenic α-amylase, (C) lecithin, and (D) monoglycerin fatty acid ester to (A) edible oil, line suitability is improved, softness maintenance effect, crispness, melting in the mouth , it can be seen that the bread has an excellent chewiness and a good flavor (Example 2-1).

<Bread making evaluation of raisin coppé bread>
Using the oil and fat composition of Example 1, raisin coppépan was baked in Table 6 and evaluated according to the above evaluation method. Table 7 summarizes the amounts of enzymes in flour dough for bread making and evaluation results.

(Evaluation result of raisin coppé bread)
From Table 7, by adding (B) maltogenic α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester to (A) edible oil, line suitability is improved, softness maintenance effect, crispness, melting in the mouth , It can be seen that the bread has excellent chewiness, suppressed wrinkles on the surface, and has a good flavor (Example 3-1).

(Raw materials used)
(1) (trade name) “Novamyl-3D”, Novozym Japan Co., Ltd., 1500 u/g
(2) (trade name) “Novamyl”, Novozym Japan Co., Ltd., 3600 u/g
(3) (trade name) “Opticake Fresh 50B”, manufactured by Novozymes Japan Co., Ltd., 840 u / g
(4) (trade name) “Nissin Lecithin DX”, manufactured by Nisshin OilliO Group Co., Ltd. (5) (trade name) “Emulgy MS”, manufactured by Riken Vitamin Co., Ltd. (6) (trade name) “Rikemal PB” -100”, propylene glycol monobehenate, manufactured by Riken Vitamin Co., Ltd. (7) (trade name) “Poem PR-400”, polyglycerin condensed ricinoleate, manufactured by Riken Vitamin Co., Ltd. (8) (trade name) ) “Sumizyme X”, xylanase, manufactured by Shin-Nihon Chemical Industry Co., Ltd. (9) (trade name) “Sumizyme AS”, α-amylase, manufactured by Shin-Nihon Chemical Industry Co., Ltd., 1500 u / g

Claims (2)

(A) an edible fat and oil, (B) a maltogenic α-amylase, (C) lecithin, and (D) a monoglycerin fatty acid ester are contained in the fat and oil composition for bread making, wherein ( C) 0.5 to 2.0% by mass of lecithin, and (D) 0.5 to 10.0% by mass of monoglycerin fatty acid ester. A bread making oil and fat composition according to claim 1 and a bread flour dough containing flour,
2. The flour dough for bread making according to claim 1, which contains 1.5 to 150.0 u of the maltogenic α-amylase (B) per 100 g of the flour.