JP2024046497A - Bread and its manufacturing method - Google Patents

Abstract

[Problem] To provide breads that have a good texture and flavor even when heated in a microwave oven before eating. [Solution] The breads of the present invention contain cereal flours as ingredients and are heated in a microwave oven before eating, and the cereal flours contain heat-treated white wheat bran. The content of the heat-treated white wheat bran in the cereal flours is 5 to 30 mass %. The method for producing breads of the present invention comprises a dough preparation step of preparing dough using the cereal flours, a heat cooking step of cooking the dough to obtain breads, and a microwave heating step of heating the breads in a microwave oven. [Selected Figure] None

Description

The present invention relates to bread containing heat-treated wheat bran.

In recent years, with the rise in health consciousness, there has been an increase in demand for wheat bran, which is rich in nutrients such as dietary fiber, vitamins, and minerals, and breads containing wheat bran as an ingredient are being manufactured. However, wheat bran has a hard texture and is difficult to grind, so the particles tend to be relatively large, and it also has a distinctive grain odor, so foods that contain it have problems such as a rough texture, a bitter taste, and a strong unpleasant odor.

Patent Document 1 describes wheat flour derived from red wheat and wheat bran derived from white wheat as a flour composition for bread that can produce delicious bread with excellent flavor, texture, and appearance despite containing a large amount of wheat bran. It is described that wheat contains a specific ratio of white wheat, and Australian Standard White (ASW), Prime Hard (PH), etc. are exemplified as the white wheat. Patent Document 1 does not describe heat treating wheat bran derived from white wheat.
Patent Document 2 describes a finely ground bran with reduced bran odor that can be used as a raw material for bread, which is obtained by roasting bran of a specific particle size using Western white (WW), which is white wheat, as a raw material. As a preferred example of the roasting method, a so-called dry heat treatment, in which bran is heated without adding moisture, is described.
Patent Document 3 describes a wheat bran composition with good appearance, flavor, and texture for secondary processed products that is made from white wheat and has dietary fiber content and carbohydrate content within specific ranges. has been done. Patent Document 3 describes that bread was produced using a moist heat-treated product of the wheat bran composition.

JP 2009-254240 A JP 2017-12099 Publication International Publication No. 2021/065869

When eating bread, the bread may be heated in a microwave immediately before eating. In this case, the bread that is heated in the microwave oven is often not the bread that has just been produced, but rather the bread that has been stored at room temperature, refrigerated, or frozen after production. In general, breads are most delicious immediately after they are made, and the texture and flavor deteriorate after a certain amount of time has passed since they were made, but even breads that have been made for some time should be heated in a microwave just before eating. This may provide the same good texture and flavor as when eaten immediately after production. In particular, refrigerated or frozen bread is usually difficult to eat as it is, so it needs to be heated before eating, but heating with a microwave oven is easier than other heating methods. It is effective as a means of heating refrigerated or frozen bread just before eating.

However, it has been found that, depending on the type of bread, heating in a microwave oven may deteriorate quality such as texture and flavor. For example, bread made through a fermentation process, especially bread made using strong flour, has disadvantages such as increased hardness and decreased melt-in-the-mouth texture when heated in a microwave. There is a tendency for this to occur more easily, resulting in a noticeable deterioration in quality. The problem of deterioration in the quality of breads caused by heating in a microwave oven is not described in Patent Documents 1 to 3. A technique capable of solving the above problem has not yet been provided.

The objective of the present invention is to provide bread that has a good texture and flavor even when heated in a microwave oven before eating.

After extensive research to solve the above problems, the inventors discovered that by adding a specific amount of a specific type of wheat bran to the grain flour used as an ingredient of bread, bread can be made suitable for microwave heating. Patent documents 1 to 3 describe the use of wheat bran as an ingredient for the purpose of imparting health benefits to bread, but do not describe the use of wheat bran as an ingredient for the purpose of preventing deterioration of the quality of bread caused by microwave heating. Furthermore, according to the inventors' findings, it is not the case that any type of wheat bran can impart microwave heating suitability to bread; depending on the type of wheat bran, when bread containing it is heated in a microwave oven, inconveniences such as a loss of flavor or a strong bitterness can occur.

The present invention was made based on the above findings, and is a bread containing cereal flour as an ingredient and eaten after heating in a microwave oven, in which the cereal flour contains heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the cereal flour is 5 to 30 mass %.

The present invention has also been made based on the above-mentioned knowledge, and is a bread mix that is heated in a microwave oven and then eaten, which contains flour, and the flour contains a heat-treated product of white wheat bran. This is a mix for breads, in which the content of the heat-treated white wheat bran in the flour is 5 to 30% by mass.

The present invention was made based on the above findings, and provides a method for producing bread, comprising a dough preparation step of preparing dough using cereal flour, a cooking step of cooking the dough to obtain bread, and a microwave heating step of heating the bread in a microwave oven, in which the cereal flour contains heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the cereal flour is 5 to 30% by mass.

According to the present invention, breads that have good texture and flavor even when eaten after being heated in a microwave oven are provided.

The breads of the present invention contain cereal flour as an ingredient, i.e., are produced using at least cereal flour as an ingredient.
In the present invention, "flours" refers to powders derived from grains, typically flour and starch. Unless otherwise specified, "starch" refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently present in flour. As flours, any flour that can be used for the production of breads can be used without particular limitation, and one type may be used alone, or two or more types may be used in combination.
Examples of flour include flours mainly made up of endosperm, such as wheat flour, rice flour, corn flour, and barley flour. Wheat flour includes strong flour, semi-strong flour, medium-strength flour, weak flour, and durum flour (including durum semolina and durum wheat flour). Other specific examples of flour include flours containing at least the outer skin and/or germ, such as "bran" (grain bran) mainly made up of the outer skin, and "whole wheat flour" containing the three main components of the endosperm, outer skin, and germ. Specific examples of bran and whole wheat flour include wheat bran and whole wheat flour derived from wheat.
Examples of starch include unprocessed starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and processed starches obtained by subjecting the unprocessed starches to one or more types of processing treatments such as gelatinization, etherification, esterification, acetylation, crosslinking, and oxidation.

The flour used in the present invention includes at least "heat-treated white wheat bran". The heat-treated white wheat bran is a heat-treated product of wheat bran derived from white wheat. Wheat bran is a fraction derived from the outer skin obtained by crushing wheat grains and removing the endosperm and germ.

Note that whether or not the wheat bran has been heat-treated can be determined, for example, by measuring the enzyme activity or gluten vitality of the wheat bran to be determined. Specifically, taking enzyme activity as an example, the enzyme activity of heat-treated wheat bran is less than that of unheated wheat bran, or is below the detection limit. It is possible to distinguish between the two.

Generally, wheat is roughly divided into two types, red wheat and white wheat, according to the color observed when the wheat grain is visually observed. Red wheat is wheat containing a red pigment in the outer skin, and when the wheat grain is visually observed, it is observed as red, reddish brown, or brown. On the other hand, white wheat is wheat not containing a red pigment in the outer skin, and when the wheat grain is visually observed, it is observed as white or pale yellow. Examples of white wheat include Australian Standard White (ASW, produced in Australia), Prime Hard (PH, produced in Australia), Soft White (SW, produced in the United States), and Western White (WW, produced in the United States), which are common wheats. An example of white wheat that is not common wheat is durum wheat (produced in various countries around the world). These white wheats can be appropriately selected, for example, by genetic characteristics.
The heat-treated white wheat bran used in the present invention may be derived from ordinary wheat or durum wheat. Ordinary wheat is broadly divided into three types according to the hardness of the wheat kernel: hard wheat, soft wheat, and medium wheat having a hardness intermediate between hard and soft wheat. The heat-treated white wheat bran used in the present invention may be derived from any of the ordinary wheats. For example, PH is white wheat and hard wheat, ASW is white wheat and medium wheat, and WW is white wheat and soft wheat.

The heat treatment applied to the heat-treated white wheat bran used in the present invention is not particularly limited as long as it is a treatment that can raise the product temperature of untreated white wheat bran to room temperature or higher. Specific examples of heat treatments applied to white wheat bran include moist heat treatment and dry heat treatment.
The moist heat treatment is a treatment in which the moisture in the white wheat bran to be treated is maintained or moisture is supplied from the outside to heat the treated object. In the moist heat treatment, moisture such as water, saturated steam, and superheated steam can be supplied and used. The heating method in the moist heat treatment is not particularly limited, and examples thereof include a method in which moisture is added to the treated object in a sealed environment, and then a heat medium such as hot air is directly brought into contact with the treated object, a method in which high-temperature steam is brought into contact with the treated object and heated by the latent heat of condensation, and a method in which the treated object is heated in a high-humidity atmosphere.
Dry heat treatment is a process in which the white wheat bran to be treated is heated under conditions in which no moisture is added, and is a heat treatment carried out while actively evaporating the moisture in the treated object. Dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a thermostatic bath, heating by blowing hot air, or leaving in a high-temperature, low-humidity environment. Note that the process of blowing hot air on white wheat bran to which moisture has been added to dry it is not included in dry heat treatment because the heat is not sufficiently applied to the treated object due to the latent heat of evaporation of moisture.
The heat-treated white wheat bran used in the present invention may be white wheat bran that has been subjected to either or both of a moist heat treatment and a dry heat treatment.

When dry heat treatment is performed on white wheat bran, the temperature of the white wheat bran is preferably 80 to 200°C, more preferably 90 to 150°C, for preferably 1 to 120 minutes, more preferably 3 to 300°C. It is preferable to perform the dry heat treatment under conditions that are maintained for 50 minutes.
In the dry heat treatment, for example, white wheat bran is introduced into a device having a configuration similar to the heat treatment stirring device described in JP-A No. 2004-9022, and the temperature of the white wheat bran and its maintenance time are controlled. It can be carried out so as to fall within the above-mentioned preferred range. This heat treatment agitation device includes a cylindrical container containing a material to be treated such as white wheat bran, a hollow rotary shaft provided inside the container, and a hollow pipe screw formed in communication with the shaft. and a steam supply source that supplies steam into the rotating shaft and the pipe screw, the heat transfer generated by supplying the steam into the rotating shaft and the pipe screw to the rotating shaft and the pipe screw. It is configured so that the dry heat treatment can be carried out by propagating the heat to the object to be treated.

In order to ensure that the desired effects of the present invention are achieved, it is preferable that the heat-treated white wheat bran used in the present invention is a moist heat-treated white wheat bran.
A preferred example of a moist heat-treated white wheat bran product is one obtained by moist heat-treating wheat bran derived from ASW, which is white wheat and medium quality wheat. A preferred example of the moist heat treatment conditions is a condition in which the product temperature of the white wheat bran to be treated is preferably 80 to 110°C, more preferably 85 to 95°C, and is maintained for preferably 1 to 60 seconds, more preferably 3 to 30 seconds. The moist heat treatment can be carried out, for example, by using a powder/granule sterilization device described in Japanese Patent No. 2784505 specification and introducing saturated steam into a container for the treatment target (white wheat bran) in the device.

In the present invention, the average particle size of the heat-treated white wheat bran product is not particularly limited, but from the viewpoint of further improving the texture and flavor of breads and ensuring food safety, it is preferably 200 μm or less, and more preferably 200 μm or less. The thickness is preferably 30 to 180 μm, more preferably 40 to 120 μm.
In the present invention, "average particle size" refers to cumulative volume 50 when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, "Microtrac particle size distribution analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.). It refers to the volume cumulative particle size D50 in volume %.

The content of heat-treated white wheat bran in the cereal flour used in the present invention is 5 to 30% by mass, preferably 5 to 25% by mass, and more preferably 10 to 20% by mass. If the content of heat-treated white wheat bran in the cereal flour is less than 5% by mass, there is little point in using heat-treated white wheat bran, and if it exceeds 30% by mass, the effect of the bran in breads becomes excessive, which may result in a deterioration in texture, flavor, etc.

The flour used in the present invention typically contains one or more types of flour selected from the above-mentioned flours and starches as flours other than the heat-treated white wheat bran. The amount of the other flours can be adjusted appropriately depending on the type of bread to be produced, but typically it is wheat flour. The content of the other flours other than the heat-treated white wheat bran in the flour used in the present invention is preferably 75 to 95% by mass, more preferably 80 to 90% by mass.

A preferred example of the other cereal flours is wheat flour having a protein content of 10.5% by mass or more (hereinafter, also referred to as "specific wheat flour"). Wheat flour distributed as strong flour typically has a protein content of 10.5% by mass or more. When specific wheat flour is contained in the cereal flours that are the raw materials of breads, the texture and flavor of the breads are improved, and the secondary processability of the dough, which is an intermediate product of the bread production, can be improved. In addition, according to the findings of the present inventors, when breads produced using a certain amount or more of strong flour and through a fermentation process are heated in a microwave oven, problems such as increased hardness and decreased meltability in the mouth tend to occur, and the quality tends to deteriorate significantly. However, since the breads of the present invention are produced using cereal flours containing a specific amount of heat-treated white wheat bran, even when a certain amount or more of strong flour is used and the breads are produced through a fermentation process, the occurrence of such problems is suppressed, and the breads have a good texture and flavor.
In this specification, the crude protein content of wheat flour is a value measured by the Kjeldahl method.

The content of the specific wheat flour in the cereal flour used in the present invention is preferably 40% by mass or more, and more preferably 75 to 95% by mass. If the content of the specific wheat flour in the cereal flour is too low, there is little point in using it, and if the content is too high, the texture after heating in a microwave oven may be too chewy and the flavor may be poor.

The breads of the present invention may contain ingredients other than flour (hereinafter also referred to as "auxiliary raw materials") as raw materials. In other words, the breads of the present invention may be manufactured using auxiliary raw materials in addition to flour. As the auxiliary raw materials, those that can be used in the production of bread can be used without particular restrictions, and examples include yeast food, sugars, salt, fats and oils, eggs, dairy products, thickeners, leavening agents, and gluten. Depending on the type of bread to be manufactured, one type of these can be used alone or two or more types can be used in combination.

The present invention can be applied to various types of bread, including, for example, white bread, rolls, sweet bread, savory bread (hamburgers, hot dogs, hot sandwiches, panini, yakisoba bread, other sandwiches, curry bread, piroshki, pizza, etc.), croissants, Danish, brioche, French bread, German bread (Kaisersemmel, etc.), focaccia, and panettone.

The breads of the present invention may be room-temperature foods, refrigerated foods, or frozen foods. "Normal temperature food" here refers to food that can be stored at an ambient temperature of 5 to 30°C, "refrigerated food" refers to food that can be stored at an ambient temperature of 0 to 10°C, and "frozen food" refers to food that can be stored at an ambient temperature of 0 to 10°C. ” refers to food that can be stored at an ambient temperature of -30 to -15°C.

The bread of the present invention is heated in a microwave oven before eating. By heating the bread of the present invention in a microwave oven just before eating, it is possible to obtain a good texture and flavor equivalent to that when the bread is eaten immediately after production. In the present invention, the term "microwave oven" refers to a heating cooker that performs microwave heating. Bread can be heated in a microwave oven according to a conventional method, and there is no particular limitation on the microwave oven used.

Next, the method for producing breads of the present invention will be explained. Regarding the method for producing breads of the present invention, the structure that is different from the breads of the present invention described above will be mainly explained. Regarding the points not particularly explained below in the method for producing breads of the present invention, the above explanation regarding the breads of the present invention applies as appropriate.

The method for producing breads of the present invention includes a dough preparation step of preparing dough using flour, a cooking step of heating the dough to obtain breads, and an electronic heating step of heating the breads in a microwave oven. and a microwave heating step.

In the dough preparation step, dough is prepared using dough raw materials containing flour. Dough raw materials typically consist mainly of flour. The content of flour in the dough raw material is preferably 50% by mass or more, more preferably 50 to 80% by mass, based on the total mass of the dough raw material, and 100% by mass, that is, all of the dough raw material is flour. It may be similar.
The flour that is part of the dough raw material includes at least a heat-treated white wheat bran. The content of the heat-treated white wheat bran in the flour is as described above. In addition, the flour may contain other flours (for example, high-protein flour) and auxiliary materials other than the heat-treated white wheat bran.

In the dough preparation step, the method of preparing the dough is not particularly limited, and any conventionally known dough preparation method can be used. Dough preparation methods that can be used in the present invention include the straight dough method, sponge dough method, quick dough method, and liquid dough method.

The dough preparation step is a step of preparing dough to be subjected to the heating cooking step in the next step, and in addition to the step of preparing dough using dough raw materials containing flour, for example, fermenting the prepared dough It may also include a fermentation step, a step of dividing and shaping the prepared dough, etc.
In the fermentation step, the dough can be fermented according to a conventional method. As mentioned above, breads produced through a fermentation process tend to deteriorate in quality significantly when heated in a microwave oven. Since the dough is prepared using flour containing a large amount of flour, it is possible to produce breads with good texture and flavor even when a fermentation process is performed.

The dough preparation step can be carried out in accordance with a conventional bread making method.
For example, when preparing dough by the straight method, the dough preparation step can be carried out, for example, by the following procedure: First, dough ingredients are mixed and kneaded to prepare dough. Next, the prepared dough is subjected to a primary fermentation, and then the dough is divided, rolled as necessary, rested as necessary, shaped, and then subjected to a proofing fermentation (secondary fermentation).
When preparing dough using the sponge method, the dough preparation step can be carried out, for example, by the following procedure. First, a part of the dough ingredients, yeast, water, and other ingredients as necessary are mixed and kneaded to prepare the dough, and the dough is fermented to prepare the sponge. Next, the remaining dough ingredients, other ingredients as necessary, and water are added to the sponge and kneaded, and the first fermentation is performed, followed by dividing and rolling, and then resting as necessary, shaping, and then proofing (secondary fermentation).

In the cooking step, the dough prepared in the dough preparation step is cooked. This produces the desired bread. Although the method for cooking the dough is not particularly limited, a method of baking the dough using an oven is typically used.
The dough to be cooked in the cooking step may be refrigerated or frozen. That is, the method for producing breads of the present invention may include a refrigeration or freezing step of refrigerating or freezing the dough prepared in the dough preparation step between the dough preparation step and the cooking step. In this case, the refrigerated or frozen dough that has been subjected to the refrigeration or freezing step is cooked in the cooking step.

In the microwave heating step, the bread obtained in the cooking step is heated in a microwave oven. The microwave heating step is performed to improve the texture and flavor of the bread obtained in the cooking step, or to make the bread edible. Therefore, the microwave heating step is usually carried out immediately before eating the bread. The microwave oven used in the microwave heating step is not particularly limited, and for example, a typical microwave oven with an output of 500 to 600 W may be used. Alternatively, a higher output power source of 1000 to 1800 W may be used. Heating conditions for heating bread in a microwave oven are not particularly limited, but examples include heating conditions such that the temperature of bread immediately after heating in a microwave oven is 50 to 95°C.
The bread that has undergone the microwave heating step may be eaten immediately after the microwave heating step, or may be left at room temperature for several minutes to cool before eating.

The microwave heating step is typically carried out a predetermined time after the end of the cooking step, but the time from the end of the cooking step to the start of the microwave heating step is not particularly limited and may be, for example, several minutes, several hours, several days, several months, or several years. The bread manufacturing method of the present invention may have a storage step between the cooking step and the microwave heating step, for storing the bread obtained in the cooking step. The storage step may be a step of storing the bread at room temperature, refrigerating, or freezing.

The present invention includes a bread mix that is heated in a microwave oven and then eaten. The bread mix of the present invention contains flour, the flour contains a heat-treated product of white wheat bran, and the content of the heat-treated white wheat bran in the flour is 5 to 30% by mass. be.
An example of the bread mix of the present invention is the dough raw material used in the dough preparation step in the bread production method of the present invention. As described above, this dough raw material may further contain auxiliary raw materials in addition to flour. The bread mix of the present invention can be used in the same way as bread mixes of this type, and is typically used to prepare dough by adding an aqueous liquid such as water. Regarding the mix for breads of the present invention, the explanations regarding the breads of the present invention and the method for producing the same described above apply as appropriate.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.

(Production of wheat bran A)
The raw wheat used was white wheat and medium quality wheat ASW, which was selected and pulverized in a roll mill, and the pulverized material was classified using a sieve with an opening of 200 μm, and wheat bran was collected as the residue on the sieve. The collected wheat bran was then impact-pulverized using a turbo mill (manufactured by Tokyo Flour Mills, Ltd.), and then subjected to a moist heat treatment. The moist heat treatment was performed using a powder sterilization device described in Japanese Patent No. 2784505, and was performed under conditions in which the product temperature of the wheat bran to be treated was maintained at 90° C. for 5 seconds while introducing saturated steam into the container to be treated in the device. The wet heat treated pulverized material was then pulverized using an impact pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron Corporation), and then classified using a sieve with a mesh size of 150 μm. The fraction passing through the sieve and having a particle size of less than 150 μm was collected to produce the desired wheat bran A (wet heat treated white wheat bran with an average particle size of 90 μm).

(Production of wheat bran B)
In the above (manufacture of wheat bran A), wheat and hard wheat No. 1 Canadian Western Red Spring (1CW, produced in Canada) was used, and the desired wheat bran B was produced in the same manner as described above (manufacture of wheat bran A), except that dry heat treatment was performed instead of wet heat treatment. (Dry heat treated product of red wheat bran with an average particle size of 90 μm) was produced. The dry heat treatment was carried out using a device having the same configuration as the heat treatment stirring device described in JP-A-2004-9022 under conditions such that the temperature of the wheat bran to be treated was maintained at 120° C. for 25 minutes.

(Production of wheat bran C)
The target wheat bran C (non-heat-treated white wheat bran having an average particle size of 90 μm) was produced in the same manner as described above (Production of wheat bran A), except that the moist heat treatment was not performed.

[Examples 1 to 5, Comparative Examples 1 to 3: Production of bread by straight method]
Roll bread, a type of bread, was manufactured by the straight method using dough materials consisting of flour and auxiliary materials. As the flour, strong flour (protein content: 11.8% by mass) and any one of wheat bran A to C were used. As the auxiliary raw material, when the content of wheat bran in the flour was 15% by mass, the following auxiliary raw material A was used, and when the content was other than 15% by mass, the following auxiliary raw material B was used.
First, all of the dough raw materials were put into a commercially available mixer and mixed for 10 minutes at low speed, 7 minutes at medium-low speed, and 1 to 2 minutes at medium-high speed to obtain a dough with a kneading temperature of 28°C. Next, the obtained dough was left to ferment for 80 minutes in an environment with an ambient temperature of 27°C and a relative humidity of 75% (primary fermentation), and the fermented dough was divided into 70g portions in an environment with an ambient temperature of 25°C. After 15 minutes of bench time, the dough is molded into a specified shape and left to ferment for 70 minutes in an environment with an ambient temperature of 38°C and relative humidity of 85%. Baking was performed at 220°C for 8 to 9 minutes to produce bread rolls.

<Auxiliary raw material A>
・Gluten preparation (“H-10” manufactured by Ogawa Seifun Co., Ltd.): 5 parts by mass ・Yeast food (“C Aunty S” manufactured by Oriental Yeast Industry Co., Ltd.): 0.1 part by mass ・Emulsifier (“H-10” manufactured by Riken Vitamin Co., Ltd.) Panmac 200V"): 0.3 parts by mass, fresh yeast: 3 parts by mass, salt: 1.5 parts by mass, white sugar: 15 parts by mass, skim milk powder: 3 parts by mass, shortening: 10 parts by mass, whole eggs: 5 parts by mass/Water: 68 parts by mass

<Auxiliary raw material B>
・Gluten preparation (“H-10” manufactured by Ogawa Seifun Co., Ltd.): 1.7 to 8.4 parts by mass ・Yeast food (“C Aunty S” manufactured by Oriental Yeast Industry Co., Ltd.): 0.1 part by mass ・Emulsifier ( Riken Vitamin Co., Ltd. "Panmac 200V"): 0.3 parts by mass, fresh yeast: 3 parts by mass, salt: 1.5 parts by mass, white sugar: 15 parts by mass, skim milk powder: 3 parts by mass, shortening: 10 parts by mass. Parts by mass/Whole egg: 5 parts by mass/Water: 63-75 parts by mass

〔Evaluation test〕
After baking, the bread rolls of Examples and Comparative Examples were packaged in a plastic bag and stored at room temperature for 24 hours, heated in a microwave oven (output 600W) until the product temperature reached 60°C, and left at room temperature for 5 minutes. This was used as the bread to be evaluated. Ten trained panelists ate the breads to be evaluated and evaluated the texture (sticky, melt-in-the-mouth) and flavor (agmy) using the following evaluation criteria. The evaluation criteria below uses Comparative Example 2 as a "standard", and the evaluation is performed by comparing this standard with the evaluation target. The average value of the 10 evaluation points scored by 10 panelists was taken as the evaluation point of the bread. The results are shown in Table 1 below.

<Evaluation criteria for texture>
・5 points: Less graininess compared to the standard, and excellent texture.
・4 points: Slightly less chewy compared to the standard, with an excellent texture.
・3 points: The dough is as firm as the standard and the texture is fine.
・2 points: Compared to the standard, the chewiness is slightly stronger and the texture is slightly inferior.
・1 point: Compared to the standard, it is chewier and has an inferior texture.
<Evaluation criteria for melt-in-the-mouth (texture)>
・5 points: Excellent melt-in-the-mouth feel and excellent texture compared to the standard.
・4 points: Slightly better melt-in-the-mouth feel and excellent texture compared to the standard.
・3 points: The melt-in-the-mouth texture is the same as the standard and there are no problems with the texture.
・2 points: Compared to the standard, the melt-in-the-mouth feel is slightly inferior and the texture is slightly inferior.
・1 point: Compared to the standard, the melt-in-the-mouth quality is poor and the texture is poor.
<Evaluation criteria for bitterness (flavor)>
・5 points: No bitterness or very weak bitterness compared to the standard, and very excellent flavor.
・4 points: Less bitter than the standard and has excellent flavor.
・3 points: The flavor is the same as the standard and is at an acceptable level.
2 points: Slightly bitter and slightly inferior in flavor compared to the standard.
・1 point: Compared to the standard, it is bitter and has poor flavor.

As shown in Table 1, the breads of each example contained a heat-treated white wheat bran product (wheat bran A) in the flour used for producing the bread, and a heat-treated product of white wheat bran in the flours. Since the content was in the range of 5 to 30% by mass, the texture and flavor were superior to the comparative examples that did not satisfy this range.

Claims (8)

Bread that contains grain flour as a raw material and is eaten after being heated in a microwave oven,
Breads, wherein the flour contains a heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the flour is 5 to 30% by mass. The bread according to claim 1, wherein the flour includes wheat flour having a protein content of 10.5% by mass or more, and the content of the wheat flour in the flour is 40% by mass or more. The bread according to claim 1 or 2, wherein the heat-treated white wheat bran has an average particle size of 200 μm or less. The bread according to any one of claims 1 to 3, wherein the heat-treated white wheat bran is a moist heat-treated white wheat bran. The bread according to any one of claims 1 to 4, which is a frozen food. A bread mix that is heated in a microwave and then eaten,
A mix for bread, which contains flour, the flour contains a heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the flour is 5 to 30% by mass. A dough preparation step of preparing dough using flour, a heating cooking step of heating the dough to obtain bread, and a microwave heating step of heating the bread in a microwave,
A method for producing bread, wherein the flour contains a heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the flour is 5 to 30% by mass. The method for manufacturing bread according to claim 7, wherein the dough preparation step includes a step of fermenting the dough.