JP2024022442A - Method of producing bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing bread that is capable of preventing bread shrinking before baking, during baking, and after baking, reduces broken back and blisters, has good inner phase and appearance, and furthermore, has crisp and fluffy texture and good melt-in-the-mouth, and has excellent texture.

SOLUTION: A method of producing bread by a straight method without a dough freezing step, the bread producing method using 3-30 pts.mass of whole egg or egg yolk, and/or 0.5-9 pts.mass of gluten with respect to 100 pts.mass of grain flour used in the dough, and a specific volume of the bread after baking after foil fermentation being 6.5-10.0 mL/g.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to a method for producing bread.

BACKGROUND ART Up until now, breads with various textures have been developed in response to diversifying customer needs.

For example, higher quality bread foods, i.e., have a more uniform appearance, better internal structure, better texture, flavor, and shelf life than conventional ones, especially soft and moist texture. As a technique for obtaining bread foods excellent in terms of flavor and preservability, an edible body containing cellulose regenerated from an aqueous alkali metal hydroxide solution, a polypeptide and/or an edible polysaccharide, and hemicellulase is used. , an improving agent for bread foods has been proposed (see, for example, Patent Document 1).

Although it has a soft physical property, it has a good crispness, and even people with impaired masticatory and swallowing functions, such as elderly people and patients with dental diseases, can enjoy the original bread. As a technology to provide breads that can be chewed while enjoying the flavor and texture and can be swallowed safely, the breads contain 2 to 10 parts by mass of sugars and 2 to 20 parts by mass of fats and oils per 100 parts by mass of flour. Breads for people with impaired masticatory and swallowing functions, which are made by baking bread dough with a specific volume of 5.3 to 10.0 ml/g, have been proposed (for example, see Patent Document 2).

As mentioned above, various techniques related to bread have been proposed. However, it is possible to suppress the shrinkage of bread before, during, or after baking, suppress buckling and blistering, have a good internal texture and appearance, and have a crisp texture. Bread that has a fluffy texture, melts well in the mouth, and has excellent texture has not yet been provided, and there is a strong demand for its prompt provision.

Japanese Patent Application Publication No. 2001-161258 Japanese Patent Application Publication No. 2006-304692

For example, the specific volume of typical bread after baking is around 4 mL/g, and if the specific volume can be made higher than this, it is thought that a lighter and softer texture will be obtained. However, with conventional techniques, breads shrink before, during, or after baking, making it difficult to produce breads with a high specific volume after baking.

The present invention aims to meet such demands, break through the current situation, solve the aforementioned problems in the past, and achieve the following objects. That is, the present invention can suppress the shrinkage of bread before, during, or after baking, suppress buckling and blistering, have good internal texture and appearance, and furthermore To provide a method for producing breads that have a crisp, fluffy texture and melt in the mouth, and are also excellent in texture.

As a result of intensive studies to achieve the above-mentioned object, the present inventors found that in a method for producing breads using a straight method that does not include a dough freezing step, total Use 3 to 30 parts by mass of eggs or egg yolks and/or 0.5 to 9 parts by mass of gluten, and set the specific volume of bread after baking after fermentation to 6.5 to 10.0 mL/g. The inventors have discovered that the above problem can be solved, and have completed the present invention.

The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> A method for producing bread by a straight method that does not include a dough freezing step,
Including using 3 to 30 parts by mass of whole eggs or egg yolks and/or 0.5 to 9 parts by mass of gluten for 100 parts by mass of flour used in the dough,
This method is characterized in that the specific volume of the bread after baking after fermentation is 6.5 to 10.0 mL/g.
<2> The method according to <1> above, wherein the primary fermentation is performed at a temperature and time such that the gas generation amount measured using a fermograph is 35 mL or less per 30 g of dough.
<3> The method according to <1> or <2> above, wherein 5 parts by mass or more of sugars are used with respect to 100 parts by mass of flour used for the dough.
<4> The method according to any one of <1> to <3> above, wherein the bread is white bread.

According to the present invention, it is possible to solve the above-mentioned problems in the past and achieve the above-mentioned objectives, and it is possible to suppress the shrinkage of bread before, during or after baking, and to prevent buckling and burning. It is possible to provide a method for producing bread that is suppressed from crumbling, has a good internal texture and appearance, has a crisp and fluffy texture, melts well in the mouth, and has an excellent texture. .

(Method for manufacturing bread)
The method for producing bread of the present invention is a method for producing bread by a straight method that does not include a freezing step of the dough, in which 3 to 30 parts of whole eggs or egg yolks are added to 100 parts by mass of flour used for the dough. parts by weight, and/or 0.5 to 9 parts by weight of gluten.
In the bread production method of the present invention, the specific volume of the bread after baking after fermentation is 6.5 to 10.0 mL/g.

<Dough preparation process>
In the dough preparation process, 3 to 30 parts by mass of whole eggs or egg yolks and/or 0.5 to 9 parts by mass of gluten are used for 100 parts by mass of flour used in the dough (hereinafter referred to as "blending"). ).

-material-
The dough is prepared by adding 3 to 30 parts by mass of whole eggs or egg yolks and/or 0 parts of gluten to 100 parts by mass of the flour used for the dough (hereinafter sometimes referred to as "grain flour used as raw materials"). Other than using .5 to 9 parts by mass, known ingredients used in ordinary bread dough can be appropriately selected and blended.

--Whole eggs or egg yolks--
Either the whole egg or the egg yolk may be used alone, or both may be used in combination. By using whole eggs or egg yolks, a high specific volume is maintained, the product is less likely to buckle, has excellent internal texture and appearance, and has a good texture.
The whole egg or egg yolk is not particularly limited as long as it is of a grade that can be used for food purposes, and can be appropriately selected, and commercially available products or appropriately prepared products may be used.

The total amount of whole eggs or egg yolks used is not particularly limited as long as it is 3 to 30 parts by mass per 100 parts by mass of flour used for the dough, and can be selected as appropriate, but 3 to 20 parts by mass parts by weight, and more preferably from 5 to 15 parts by weight. If the total amount of whole eggs or egg yolks used is less than 3 parts by mass, the effects of the present invention may not be achieved, and if it exceeds 30 parts by mass, the flavor of breads will be adversely affected.
Note that the amount of whole egg or egg yolk used is the value when the whole egg is converted to raw liquid whole egg, and the egg yolk is converted to raw liquid egg yolk.

--gluten--
In this specification, the gluten refers to something extracted and purified from grain flour, and does not include components contained in grain flours used as raw materials. By using gluten, it maintains a high specific volume, is less likely to buckle, has excellent internal texture and appearance, and has a good texture.
The gluten is not particularly limited as long as it is of a grade that can be used for food purposes, and can be selected as appropriate, and a commercially available product or a suitably prepared gluten may be used.
The type of gluten is not particularly limited and can be selected as appropriate, and examples thereof include wheat gluten, corn gluten, and the like. Among these, wheat gluten is preferred.

The amount of gluten to be used is not particularly limited as long as it is 0.5 to 9 parts by mass based on 100 parts by mass of flour used for the dough, and can be selected as appropriate, but 0.7 to 7 parts by mass part is preferred. If the amount of gluten used is less than 0.5 parts by mass, the effects of the present invention may not be achieved, and if it exceeds 9 parts by mass, the flavor of breads may be adversely affected.

Either one of the whole egg or egg yolk and the gluten may be used, or both may be used in combination.

--Grain flour used for dough--
The flour used for the dough is not particularly limited, and known ingredients can be appropriately selected depending on the purpose, and examples thereof include wheat flour, flours other than wheat flour, and wheat bran. These may be used alone or in combination of two or more.
The wheat flour is not particularly limited and can be selected as appropriate, and examples thereof include strong flour, durum flour, medium flour, weak flour, and whole grain flour (including graham flour). These may be used alone or in combination of two or more.
The flours other than wheat flour are not particularly limited and can be selected as appropriate, and include, for example, grain flours such as rye flour, rice flour, corn flour, and buckwheat flour, and starches (including processed starches). These may be used alone or in combination of two or more.
The flour used for the dough is not particularly limited as long as it is of a grade that can be used for food purposes, and can be selected as appropriate, and commercially available products or appropriately prepared flours may be used. .

--Other ingredients--
Other components in the dough are not particularly limited and can be selected as appropriate, and include, for example, auxiliary materials commonly used in bread production. The auxiliary raw materials include thickening polysaccharides; sugars; various fermented species such as sourdough and ruban yeast; baker's yeast such as fresh yeast, semi-dry yeast, and dry yeast; yeast food; skim milk powder, whole-fat milk powder, cheese powder, Dairy products such as yogurt powder, whey powder, and cream; Proteins; Oils and fats such as powdered or liquid fats, butter, and margarine; Emulsifiers; Expanding agents; Sweeteners; Flavors; Colorants; Ascorbic acid; Inorganic salts such as table salt; Malt Powders, malt extracts; commercially available dough improvers (hereinafter sometimes referred to as "bread quality improvers"); fermented flavor liquids; dietary fibers; shelf life improvers; pH adjusters and the like. These may be used alone or in combination of two or more.
The auxiliary raw material may be added to the flour used as a raw material before preparing the dough, or may be added to the flour used as a raw material during the preparation of the dough. The amount of the auxiliary raw material to be used is not particularly limited and can be selected as appropriate.
The above-mentioned other components are not particularly limited as long as they are of a grade that can be used for food purposes, and can be appropriately selected. Commercially available products or appropriately prepared components may be used.

When egg yolk is used among the whole egg or egg yolk and/or gluten, it is preferable to use a polysaccharide thickener as the other ingredient, since the effect of preventing the bread from buckling is more excellent.
The thickening polysaccharide is not particularly limited and can be selected as appropriate, and examples thereof include alginic acids, pectin, xanthan gum, guar gum, carrageenan, and the like. These may be used alone or in combination of two or more. Among these, alginic acids are preferable because they are more effective in preventing bread from buckling.

The alginic acids are not particularly limited and can be selected as appropriate, and include, for example, alginic acid, alginate salts (sodium alginate, potassium alginate, calcium alginate, etc.), alginate esters (propylene glycol alginate, etc.). These may be used alone or in combination of two or more.

The amount of the polysaccharide thickener to be used is not particularly limited and can be selected as appropriate, but it is preferably 0.01 to 1 part by weight based on 100 parts by weight of the flour used for the dough. When the amount of the polysaccharide thickener used is within the preferable range, it is advantageous in that the effect of preventing the bread from buckling is better and the texture is also better.

In addition, when using the whole egg and the gluten, the polysaccharide thickener may be used.

It is preferable that the dough contains saccharide as another component, since the dough has better extensibility.
The saccharide is not particularly limited and can be selected as appropriate, and examples thereof include sugar, glucose, fructose, invert sugar, starch syrup, maltose, and lactose. These may be used alone or in combination of two or more.

The amount of the saccharide used is not particularly limited and can be selected as appropriate, but it is preferably 5 parts by mass or more, and 5 to 30 parts by mass, based on 100 parts by mass of the flour used for the dough. The amount is more preferably 7 to 30 parts by weight, even more preferably 10 to 30 parts by weight. When the amount of the saccharide used is within the preferable range, it is advantageous in that the fermentation of the dough and the flavor of the bread are excellent.

The amount of water added to the dough (the amount of water used) is not particularly limited and can be selected as appropriate, for example, from 35 to 65 parts by mass based on 100 parts by mass of the flour used as the raw material. It will be done.

The mixing conditions and kneading temperature in the dough preparation step are not particularly limited and can be selected as appropriate.

<Other processes>
Other steps in the bread manufacturing method of the present invention are not particularly limited as long as the bread manufacturing method is a straight method that does not include a dough freezing step, and any known steps can be performed according to the conventional straight method. can be selected as appropriate.

For example, the dough prepared in the dough preparation process (bread dough formed by kneading bread making ingredients) is subjected to primary fermentation (hereinafter sometimes referred to as "floor time"), and then divided into portions as needed. Rounding is performed as needed, bench time is taken as necessary, and then, after shaping, fermentation is performed (hereinafter sometimes referred to as "secondary fermentation" or "final fermentation"), and then baked. By doing so, breads can be manufactured.

[Primary fermentation]
In the present invention, it is preferable to suppress fermentation in the primary fermentation. By suppressing fermentation during primary fermentation, it is possible to produce bread that is less likely to buckle after baking and has better appearance, internal texture, and texture.

Regarding the degree of fermentation in the primary fermentation, the amount of gas generated measured using a fermograph can be used as an index.

The fermograph is a device for measuring the amount of gas generated by microbial fermentation or the like.
In this specification, the amount of gas generated can be measured using the firmograph as described below.
Put 30g of the mixed dough (dough prepared in the dough preparation process) into a 225mL sample bottle, and after about 5 minutes have passed after setting the dough, close the three-way stopcock and start measurement. Measure the amount of gas generated under the same temperature and time conditions as fermentation.
A commercially available device can be used as the firmograph, and examples thereof include Firmograph II (model AF-1101W) and Firmograph III (model WSF-2000 MH) manufactured by Atto Corporation.

The gas generation amount measured using a fermograph, which is an indicator of the degree of fermentation in the primary fermentation, is not particularly limited and can be selected as appropriate, but is preferably 45 mL or less per 30 g of dough. It is more preferably 35 mL or less, even more preferably 1 to 35 mL, and particularly preferably 1 to 25 mL. If it is within the above-mentioned preferable range, it is advantageous in that it is easy to produce breads with a high specific volume.
In addition, in the production of normal bread, the gas generation amount measured using the above-mentioned fermograph is often about 50 to 80 mL (60 to 75 minutes of fermentation) per 30 g of dough.

The temperature and time conditions in the primary fermentation are not particularly limited and can be selected as appropriate, but it is preferable to set the temperature and time conditions such that the amount of gas generated is measured using the above-mentioned fermograph. .

In addition, in order to suppress fermentation, methods such as shortening the fermentation time, reducing the amount of yeast added, and adding more sugars (especially sugar) that can be assimilated by yeast can be cited.

Further, the expansion ratio in the primary fermentation is not particularly limited and can be selected as appropriate, but it is preferably 2.0 or less.

The swelling ratio refers to the ratio of the height of the dough after fermentation to that before fermentation, and can be measured and calculated as follows, for example.
The mixed dough is stretched flat and placed in a cylindrical case, and fermented at the same temperature and time conditions as the primary fermentation of actual dough. Visually measure the height of the dough before and after fermentation, and calculate the ratio of the height of the dough after fermentation to that before fermentation.

[Split]
The division weight of the dough in the division is not particularly limited and can be selected as appropriate.

[Bench time]
The bench time is not particularly limited and can be selected as appropriate.

[Molding]
There are no particular restrictions on the method of molding, and it can be selected as appropriate.

[Frozen fermentation]
The conditions for the incubation fermentation are not particularly limited and can be appropriately selected depending on the specific volume of the dough.
There is no particular restriction on the specific volume of the dough, and it can be selected as appropriate, for example, about 5 to 10 times.

The weight of the dough during the above-mentioned foil fermentation is not particularly limited and can be appropriately selected depending on the mold. Furthermore, the present invention is characterized in that it is possible to obtain high-quality bread with a high specific volume not only with light dough but also with a dough weighing more than 200 g.

[Firing]
The means for baking is not particularly limited and can be selected as appropriate, such as an oven.
The temperature and time conditions for the firing are not particularly limited and can be selected as appropriate.

The breads produced by the production method of the present invention have a specific volume of 6.5 to 10.0 mL/g after baking after fermentation. The specific volume is the value obtained by dividing the volume (mL) of the bread by the weight (g) of the bread.
In this specification, the specific volume of bread after baking after fermentation refers to the specific volume of bread when it is left at room temperature for 30 minutes after baking. The specific volume can be calculated by measuring the weight and volume of the bread and from these values. The volume of the bread can be measured using, for example, a laser volume meter.

The specific volume of the bread after baking after the above-mentioned incubation fermentation is not particularly limited as long as it is 6.5 to 10.0 mL/g and can be selected as appropriate, but the point is that more excellent effects can be obtained. and preferably 7.0 to 9.0 mL/g.

<Bread>
In this specification, breads generally refer to foods manufactured by fermenting dough containing flour and auxiliary materials and then heating (for example, baking, steaming, frying, etc.). The breads are not particularly limited and can be selected as appropriate, such as white bread (square bread, British bread, etc.), roll bread, sweet bread (red bean paste, cream bread, etc.), and deli bread (curry bread, etc.). , French bread (baguette, Batard, etc.), German bread (Kaisersemmel, rye bread, etc.), bagels, pizza, Italian bread (focaccia, panettone, etc.), Belgian bread (waffles, etc.), Middle Eastern bread (naan, pita bread, etc.) Examples include. Among these, white bread is preferably mentioned.

According to the method for producing bread of the present invention, it is possible to suppress the shrinkage of the bread before, during, or after baking, and to suppress buckling and blistering, regardless of the formulation, and the bread is in good condition. It is possible to produce breads that have an excellent internal texture and appearance, have a crisp and fluffy texture, and melt well in the mouth, and have excellent texture.

Further, the present invention is a method for improving the quality of bread by a straight method that does not involve a dough freezing process, and in which 3 to 30 parts by mass of whole eggs or egg yolks are added to 100 parts by mass of flour used for the dough. and/or a method comprising using 0.5 to 9 parts by mass of gluten, and characterized in that the specific volume of the bread after baking after fermentation is 6.5 to 10.0 mL/g. related.

The quality improvement method can be carried out in the same manner as the method described in the above-mentioned item of the method for producing bread of the present invention, and regardless of the blend, the quality improvement method can be carried out in the same way as the method described in the item of the above-mentioned method for producing bread of the present invention. It has a good internal texture and appearance, and also has a crisp and fluffy texture and melts well in the mouth. It can be made into excellent breads.

The present invention will be described below with reference to test examples, but the present invention is not limited to these test examples.

(Test example 1)
Bread was manufactured using the following formulation and process (straight method).
<Formulation>
- Strong flour: 100 parts by mass - Fresh yeast: 3 parts by mass - Bread quality improver: 2 parts by mass (Dough Natural Freeze Ace (manufactured by Oriental Yeast Industry Co., Ltd.))
・Salt: 2 parts by mass ・Sugar: 5 parts by mass ・Whole eggs: the amount listed in Table 1 ・Shortening: 5 parts by mass ・Water: the amount listed in Table 1

<Process>
・Mixing: Low speed 4 minutes → medium-low speed 4 minutes → medium-high speed 2 minutes (oil added) low speed 3 minutes → medium-low speed 3 minutes → medium-high speed 3 minutes ~
・Creating temperature: 27℃
・Primary fermentation (floor time): 15-75 minutes at a temperature of 27℃ and relative humidity of 75% ・Divided weight: 139g
・ Bench time: 20 minutes ・ Molding: Molder molding, 3 pieces packed in a 2-loaf mold (3300cc) ・ Invention fermentation: At a temperature of 38°C and a relative humidity of 85%, until the specific volume of the dough increases approximately 8 times by visual inspection・Baking: Approximately 30 minutes at 150℃ (upper temperature) and 170℃ (lower temperature)

<Evaluation>
[Gas generation amount during primary fermentation]
Using a Fermograph (Fermograph II (AF-1101W model, manufactured by Atto Co., Ltd.), the amount of gas generated (per 30 g of dough) corresponding to the amount of gas generated during primary fermentation was measured as follows. This is shown in the gas generation amount section of Table 1.
-measurement-
Put 30g of the mixed dough into a 225mL sample bottle, and after about 5 minutes have passed after setting the dough, close the three-way stopcock and start measuring, using the same temperature and time conditions as for the primary fermentation of the actual dough. The amount of gas generated was measured.

[Expansion]
The mixed dough was flattened and placed in a cylindrical case, and fermented under the same temperature and time conditions as the primary fermentation of actual dough. The height of the dough before and after fermentation was visually measured, and the ratio (swelling) of the height of the dough after fermentation to that before fermentation was calculated. The results are shown in Table 1.

[Specific volume after firing]
After baking, the weight and volume of the bread that was left at room temperature for 30 minutes were measured, and the specific volume of the bread after baking was calculated. Note that the volume of the bread was measured using a laser volume meter. The results are shown in Table 1.

[Broken back, blisters]
Ten trained evaluators evaluated the buckling and blistering of bread that was left at room temperature for 30 minutes after baking using the following criteria, and the evaluation results obtained by the largest number of evaluators are listed in Table 1.
-Broken waist-
3 points: Almost no hip fracture.
2 points: There is a slight bend in the waist, but it is not a problem.
1 point: I'm pretty broken.
-Blisters-
5 points: Almost no blisters.
4 points: There is some blistering, but it is slight.
3 points: There is some blistering, but it is not a problem.
2 points: There is considerable blistering.
1 point: Blistering is noticeable.

[Interior appearance, texture]
Ten trained evaluators evaluated the internal texture and texture of the bread, which was left at room temperature for 30 minutes after baking, according to the following criteria. Table 1 lists the evaluation results obtained by the largest number of Home Ministers, and the average score for texture is listed in Table 1.
-Minister of the Interior-
5 points: Air bubbles are uniformly dispersed, which is very good.
4 points: Bubbles are almost uniformly dispersed, which is good.
3 points: Air bubbles are somewhat uniformly dispersed, which is somewhat good.
2 points: There are variations in the size of bubbles, it is a little rough, and it is a little bad.
1 point: There is a noticeable variation in the size of the bubbles, and it is rough and poor.
-Texture-
5 points: Very crisp and melts in the mouth very well.
4 points: Good crispness and melts in the mouth.
3 points: Slightly crisp and melts in the mouth.
2 points: Slightly crumbly or slightly heavy texture, and melting in the mouth is slightly poor.
1 point: The texture is chewy or heavy, and the texture is poor.

The evaluation result for buckling in Test Example 1-1 is "3", but this is because the buckling did not occur just before and during firing, so the buckling did not occur.

(Test example 2)
Bread was manufactured using the following formulation and process (straight method).
<Formulation>
- Strong flour: 100 parts by mass - Fresh yeast: 3.5 parts by mass - Bread quality improver: 0.1 part by mass (Dough Natural S (manufactured by Oriental Yeast Industry Co., Ltd.))
・ Salt: 1.8 parts by mass ・ Sugar: 15 parts by mass ・ Skim milk powder: 3 parts by mass ・ Whole eggs: amount listed in Table 2 ・ Fermented flavor liquid: 5 parts by mass ( Vecchio (manufactured by Oriental Yeast Industry Co., Ltd.)
・ Cream ... 10 parts by mass (LC-Up (manufactured by Tsukishima Foods Co., Ltd.))
・Margarine... 7 parts by mass ・Butter... 5 parts by mass ・Water... Amount listed in Table 2

<Process>
The process was the same as in Test Example 1.

<Evaluation>
In the same manner as in Test Example 1, the amount of gas generated during primary fermentation, expansion, specific volume after baking, buckling, blistering, internal phase, and texture were measured or evaluated. The results are shown in Table 2.

(Test example 3)
Bread was manufactured using the following formulation and process (straight method).
<Formulation>
- Strong flour: 100 parts by mass - Fresh yeast: 3.5 parts by mass - Bread quality improver: 0.1 part by mass (Dough Natural S (manufactured by Oriental Yeast Industry Co., Ltd.))
- Salt: 1.8 parts by mass - Sugar: 15 parts by mass - Skim milk powder: 3 parts by mass - Egg yolk: 5 parts by mass - Bread quality improver: 0.4 parts by mass Shaper (manufactured by Oriental Yeast Industry Co., Ltd.); contains 24% by mass of alginate ester.)
・Fermented flavor liquid...5 parts by mass (Vecchio (manufactured by Oriental Yeast Industry Co., Ltd.))
・ Cream ... 10 parts by mass (LC-Up (manufactured by Tsukishima Foods Co., Ltd.))
・Margarine... 7 parts by mass ・Butter... 5 parts by mass ・Water... 49 parts by mass

<Process>
The process was the same as in Test Example 1.

<Evaluation>
In the same manner as in Test Example 1, the amount of gas generated during primary fermentation, expansion, specific volume after baking, buckling, blistering, internal phase, and texture were measured or evaluated. The results are shown in Table 3.

(Test example 4)
Bread was manufactured using the following formulation and process (straight method).
<Formulation>
- Strong flour: 100 parts by mass - Fresh yeast: 3.5 parts by mass - Bread quality improver: 0.1 part by mass (Dough Natural S (manufactured by Oriental Yeast Industry Co., Ltd.))
・ Salt: 1.8 parts by mass ・ Sugar: 15 parts by mass ・ Skim milk powder: 3 parts by mass ・ Gluten: the amount listed in Table 4 ・ Fermented flavor liquid: 5 parts by mass (Vecchio (Manufactured by Oriental Yeast Industry Co., Ltd.)
・ Cream ... 10 parts by mass (LC-Up (manufactured by Tsukishima Foods Co., Ltd.))
・Margarine... 7 parts by mass ・Butter... 5 parts by mass ・Water... Amount listed in Table 4

<Process>
The process was the same as in Test Example 1.

<Evaluation>
In the same manner as in Test Example 1, the amount of gas generated during primary fermentation, expansion, specific volume after baking, buckling, blistering, internal phase, and texture were measured or evaluated. The results are shown in Table 4.

As described above, according to the manufacturing method of the present invention, breads with a lean composition containing a small amount of fats and oils and sugars and breads with a rich composition containing a large amount of fats and oils and sugars can be produced. It is possible to suppress the shrinkage of bread before, during, or after baking, and it also suppresses buckling and blistering, has a good internal texture and appearance, and has a crisp and fluffy texture. It was confirmed that it was possible to produce breads that had excellent texture and melted in the mouth.

Claims (4)

A method for producing bread using a straight method that does not include a dough freezing step,
Including using 3 to 30 parts by mass of whole eggs or egg yolks and/or 0.5 to 9 parts by mass of gluten for 100 parts by mass of flour used in the dough,
A method characterized in that the specific volume of the bread after baking after fermentation is 6.5 to 10.0 mL/g. 2. The method according to claim 1, wherein the primary fermentation is performed at a temperature and time such that the amount of gas generated, as measured using a fermograph, is 35 mL or less per 30 g of dough. 3. The method according to claim 1, wherein 5 parts by mass or more of sugars are used per 100 parts by mass of flour used for the dough. The method according to claim 1 or 2, wherein the bread is white bread.