JP4995769B2 - Bakery product with excellent texture and method for producing the same - Google Patents

Description

  The present invention provides a bakery product having a soft and moist texture, a crispness and a mouth-melting feeling, a good flavor, and a voluminous feel in a bakery product prepared without rolling the dough. And its manufacturing method. In particular, the present invention relates to a method for producing a bakery product that is prepared without rolling a dough such as bread and the like, which has a soft and moist texture, a crisp texture, and a mouthfeel and a good mouthfeel.

  In recent years, consumer preferences have diversified, and there is a tendency for new types of foods that are not confined to existing concepts, or foods that have an unprecedented texture, and new textures are also required for bread. Yes. Bread is one of the indispensable foods in Japan. A large variety of breads are produced every day at major bakery mainly for mass production by machine manufacturing and retail bakery which provides small but handmade and baked products. Is a rare example even in the world.

The classification of bread according to the current state of the Japanese bread market is indicated as “Practical classification of bread” by the Japan Bakery Association as follows.
[1] Bread:
(1) White bread: white bread, Yamagata bread, coppe bread, etc .;
(2) Variety bread: Whole wheat bread (whole grain), Specialty bread (other flour: corn bread, etc.), Vegetable bread (vegetable), Fruit bread (dried fruit: raisin bread, etc.), Nuts bread, etc .;
(3) Table roll (table roll), soft roll (butter roll, etc.), hot dog roll, hamburger buns, etc .;
[2] Mold baked bread:
(1) Hard bread and hard roll: French bread (such as baguette), German bread (such as Brechchen), Italian bread (such as rosetta and pizza crust);
(2) Variety hard bread, variety hard roll, live red, etc .;
[3] Sweet bread:
(1) Anpan etc .: Japanese-style confectionery bread (an bread, cream bread, jam bread, etc.), Western-style confectionery bread (Danish pastry, croissant, etc.), etc. Or painted, hung and fired;
(2) Deep-fried bread (including yeast donuts): Bread dough as it is or filled with fillings and fried in oil (ring donuts, etc.);
(3) Steamed bread: steamed bread dough or filled with filling;
[4] Other breads (not belonging to the above three categories): muffins (English muffins, etc.), knecke broth, rusks, etc.

  Conventionally, in a bakery product such as breads, it has been disclosed that various ingredients and ingredients are blended into a manufacturing raw material in order to give the product a texture such as a soft feeling and a moist feeling. For example, it is disclosed that a composition comprising edible fats and oils or edible fats and sugars, water-soluble polysaccharides, water-soluble proteins, or the like is added to bread-making dough (Japanese Patent Laid-Open No. 5-227873, Japanese Patent Laid-Open No. H05-228873 2003-304800, JP-A 2005-295920, JP-A 2006-288341, JP-A 2008-67642). Further, it has been disclosed to add protein materials such as whey protein, chicken egg powder, milk protein, wheat protein, and soy protein to wheat flour, which is a raw material for bread (JP-A-8-256672, JP-A-2002-2002). No. 171897).

  Furthermore, in the manufacture of breads, a saccharide such as maltohexaose or maltopentaose is added (Japanese Patent Laid-Open No. 2003-9757), and a bread improver containing a polysaccharide such as dextran or cellulose is added. (Japanese Patent Laid-Open No. 2001-161258, Japanese Patent Laid-Open No. 2006-180724), composed of a saccharide in which a saccharide having a glucose polymerization degree of 600 or more, a glucose polymerization degree of 200 to 600, and a glucose polymerization degree of 40 or more is blended in a specific ratio. Adding a quality improver (JP 2007-82435 A), adding a thickening stabilizer such as guar gum, pectin, locust bean gum having an average particle size of 20 μm or less (JP 2002-291396 A) ) Is disclosed.

  Further, in the production of breads, pregelatinized starch such as wheat flour, corn, and potato is blended into the raw material (Japanese Patent Laid-Open Nos. 59-175845, 2003-180233, 2003-199442). ), In the manufacture of breads, blending a starch raw material with a modified starch such as etherified starch, esterified starch, cross-linked etherified starch, or cross-linked esterified starch (JP-A-3-87135), and In the production of breads, it has been disclosed that pregelatinized cross-linked starch is added to bread ingredients (Japanese Patent Laid-Open No. 4-91744). Thus, conventionally, in a bakery product such as breads, it has been disclosed that various ingredients and ingredients are blended in a manufacturing raw material in order to impart a texture such as a soft feeling and a moist feeling to the product. However, it was not always satisfactory in terms of the influence of additive ingredients on the product taste and the texture imparted.

  On the other hand, in a bakery product prepared by rolling a dough such as croissant or Danish, a method is disclosed in which processed starch is used alone or in combination as a raw material for production. That is, in JP-A No. 2002-345394, when producing a bakery product by rolling a dough prepared from a raw material powder, at least one or more of starch or flour derived from potato, tapioca and varieties of cereal grains are used as a raw material. A method for producing a bakery product having a surface that is crisp, moist inside and good in texture, and excellent in floating by blending 5 to 20% by weight in the powder is disclosed. As such starch or flour, it has been shown that low viscosity processed products such as esterification, etherification and other substitution / crosslinking treatments, oxidation, acid treatment, and dextrinization are used.

  JP-A-64-71433 discloses acetylation, hydroxypropylation, succinylation and propylation as chemically modified starches in laminated doughs (croissants, Danish), batters (muffins), pizza doughs and the like. Even if the baked product that has been refrigerated or frozen is reheated by microwaves such as a microwave oven, the core and skin have a texture that is close to that of baked. It has been disclosed to produce a baked product that does not degrade. These disclosures are improvements in texture in bakery products prepared by rolling dough, such as layered crispy or crispy or hard textures, such as Danish pastries produced by rolling. It is intended to give a texture such as soft feeling and moist feeling, as in the case of bakery products that are not prepared by rolling dough like bread and rolls. It was different.

JP 59-175845. JP-A-64-71433. JP-A-3-87135. JP-A-4-91744. JP-A-5-227873. JP-A-8-256672. JP 2001-161258 A. Japanese Patent Application Laid-Open No. 2002-171897. JP 2002-291396 A. JP 2002-345394 A JP 2003-9757 A. JP2003-180233A. JP 2003-199482 A JP2003-304800A. JP-A-2005-295920. JP 2006-180724 A. JP 2006-288341 A. JP 2007-82435 A. JP 2008-67642 A.

  An object of the present invention is a bakery product prepared without rolling the dough, having a soft and moist texture, good crispness and mouth-melting feeling, good flavor, voluminous bakery product, And a manufacturing method thereof. In particular, an object of the present invention is to provide a bakery product that has a soft and moist texture, a crisp texture, a mouth-melting feeling, and the like in a bakery product prepared without rolling dough such as bread. .

  Rolling here refers to the temperature and physical properties of the dough alone or both the dough and the material for folding, mainly by thinning the dough into a sheet with a roller before folding the dough, or folding it into a layer. Is a process that is uniformly adjusted and reflected in the form of the final product, and is an essential process when manufacturing Danish, croissants, pies, pizzas, and the like. When mass-producing bakery products targeted by the present invention, particularly bread and butter rolls, by machine manufacture, the product is mainly degassed by degassing the fermented and expanded dough after the dough splitting process (after bench time). Although it may include a process of stretching the dough thinly for the purpose of making the standing uniform, the purpose is different from the above rolling.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor made wheat starch as a main raw material in the production of bakery products such as bread prepared without rolling the dough, oxidized starch and / or acetylated oxide. By using starch, or raw material powder containing oxidized starch and / or oxidized acetylated starch and pregelatinized starch, it is soft and moist, and has good crispness and mouth-feel The present inventors have found that a bakery product to which is added can be produced, and have completed the present invention.

  As a mixture ratio of each raw material in the method for producing a bakery product of the present invention, 2 to 30 parts of oxidized starch and / or acetylated starch, or 0 of pregelatinized starch per 60 to 98 parts by weight of wheat flour. It is preferable to mix | blend in the ratio of 3-10 weight part. In the blended raw material, the oxidized starch or oxidized acetylated starch is preferably oxidized starch or oxidized acetylated starch prepared from wheat flour or waxy grain-derived raw material, and as the pregelatinized starch, rice, potato, tapioca, wheat, corn starch Preferred is a pregelatinized starch prepared from a raw material derived from peas, mung beans, or waxy cereal grains.

  The oxidized starch used in the present invention preferably has a carboxyl group content of 0.005 to 1.1% by weight of the oxidized starch, and the oxidized acetylated starch has a carboxyl group content of the oxidized acetylated starch of 0.005. It is preferably -1.1% by weight and the acetyl group substitution degree is 0.15 or less. The pregelatinized starch is preferably pregelatinized starch obtained by pregelatinizing starch having a sedimentation product of 0.9 to 9.98. The method for producing a bakery product of the present invention is applied to the manufacture of a bakery product prepared without rolling dough like bread, and the bakery product is soft and moist and has good crispness and mouthfeel. Can be granted.

Specifically, in the present invention, (1) when producing a bakery product prepared without rolling dough, the main ingredient is wheat flour, and the carboxyl group content of oxidized starch is 0.005 to 1.1% by weight. a carboxyl group content of 0.005 to 1.1 wt% of oxidized starch and / or oxidation acetylated starch is, and oxidized acetylated starch substitution degree is 0.15 or less of an acetyl group, or the By using raw material powder that contains pre-gelatinized starch that is pre- gelatinized with starch and / or oxidized acetylated starch and starch having a sedimentation rate of 0.9 to 9.98 , A method for producing a bakery product characterized by being moist and providing good crispness and mouth melting sensation, and (2) carboxyl groups of oxidized starch with respect to 60 to 98 parts by weight of wheat flour. The carboxyl group content of the oxidized starch and / or oxidized acetylated starch having a content of 0.005 to 1.1% by weight is 0.005 to 1.1% by weight, and the substitution degree of acetyl groups is 0.00. 2 to 30 parts of oxidized acetylated starch that is 15 or less , or 0.3 to 10 parts by weight of pregelatinized starch obtained by pregelatinizing starch having a sedimentation product of 0.9 to 9.98 The method for producing a bakery product as described in (1) above, or (3) the oxidized starch or the acetylated starch is an oxidized starch or an oxidized acetylated starch prepared from wheat flour or a waxy grain-derived raw material. (1) or (2) above, wherein the pregelatinized starch is pregelatinized starch prepared from rice, potato, tapioca, wheat, corn starch, peas, mung beans, or waxy grain-derived raw materials production side of the bakery product of Or Ranaru.

Moreover, this invention is ( 4 ) The manufacturing method of the bakery product in any one of said ( 1)-(3) characterized by the bakery product prepared without rolling dough being bread bread, 5) From a bakery product that is soft, moist, and has a good crispness and mouth-melting feeling, produced by the method for producing a bakery product prepared without rolling the dough according to any one of (1) to (4) above. Become.

  In the bakery product prepared without rolling the dough like bread using the method for producing a bakery product of the present invention, it has a soft and moist texture, a good crispness and a mouthfeel, and a good flavor. In addition, the bakery product having a sense of volume can provide a product having an excellent texture. The compounding raw material in the manufacturing method of the bakery product of the present invention is basically composed of starchy substances, so that it gives a harmonious texture in terms of the influence of additive components on the product taste and the texture imparted. And can provide a bakery product with excellent taste.

  In the production of a bakery product prepared without rolling dough, the present invention uses, as a main ingredient, wheat flour, oxidized starch and / or acetylated starch, or oxidized starch and / or oxidized acetylated starch and pregelatinized starch. By using the raw material powder blended with the quality, it is possible to produce a bakery product in which the prepared bakery product is soft and moist and has a good crispness and mouthfeel.

  The bakery product in the present invention is a bakery product that is prepared without rolling the dough. As a raw material flour, wheat flour is the main raw material. In addition to yeast (or baking powder), salt, water, etc., as necessary. A general bakery dough obtained through the fermentation process with or without the addition of the auxiliary material is subjected to heat treatment such as baking, frying and steaming. In addition to the above raw material flour, grains other than wheat, such as whole wheat flour, rye, rice, corn, barley, barnyard millet, wah, acne, germinated brown rice, black rice, red rice, soybeans, red beans, amaranth, quinoa, etc. may be mixed. .

  Specific examples of the bakery product include breads such as Pullman and British bread, French bread such as buckets and Parisians, various rolls such as sweet bread, buns and table rolls, as well as East donuts, cake donuts, Chinese buns, sponges Examples include cakes such as cakes and shoe dough.

  Here, the secondary material is a secondary material generally used for bread production, or a secondary material used depending on the type of bread, desired quality, and specifically, sugar, glucose, isomerized sugar, Oligosaccharides, sugars such as reduced starch degradation products, dairy products such as skim milk powder, whole milk powder, shortening, margarine, butter, emulsified fats and oils, glycerin fatty acid esters, sucrose fatty acid esters, stearoyl calcium lactate, etc. Emulsifiers, spices such as cinnamon and basil, brandy, rum and other liquors, raisins, dried fruits such as dried cherries, nuts such as almonds and peanuts, α-amylase, β-amylase, glucoamylase, protease, lipase, xylanase, Enzymes such as hemicellulase and glucose oxidase, and fragrances (eg vanilla essence) Sense), artificial sweeteners (eg aspartame), pectin, guar gum degradation products, agarose, glucomannan, polydextrose, sodium alginate, cellulose, hemicellulose, lignin, chitin, chitosan, resistant dextrins, active gluten Examples thereof include cocoa powder.

  The method for producing a bakery product of the present invention uses, as a main raw material, a raw material powder containing oxidized starch and / or acetylated starch, or oxidized starch and / or oxidized acetylated starch and pregelatinized starch as wheat flour. However, as a mixing ratio of such raw materials, 2 to 30 parts of oxidized starch and / or oxidized acetylated starch, or 0.3 to 0.3 of pregelatinized starch, with respect to 60 to 98 parts by weight of wheat flour. A ratio of 10 parts by weight (referred to as “raw powder”) is employed. In this case, the oxidized or acetylated starch is preferably one made from wheat or waxy flour, or as a raw material, and as the pregelatinized starch, rice, potato, tapioca, wheat Particularly preferred are those made from corn starch, peas, mung beans, or waxy grain-derived raw materials.

  The flour used in the present invention is a flour used in the production of ordinary breads, and if desired, a part of the whole flour, rye flour, corn flour, graham flour, rice flour, barley, millet, awa, acne. Germinated brown rice, black rice, red rice, soybeans, red beans, amaranth, quinoa, etc. can be replaced. The amount of substitution can be used by replacing 30% by weight or less, preferably 5 to 20% by weight of the raw material flour with the flour in the raw material flour.

  The oxidized starch and oxidized acetylated starch used in the present invention are a kind of modified starch. In addition to these, many modified starches such as hydroxypropyl starch, phosphoric acid cross-linked starch, octenyl succinic acid starch, etc. are known. Of these, oxidized starch and / or oxidized acetylated starch are used in the present invention. Thus, the effect of the present invention can be obtained. The oxidized starch used in the present invention can be produced, for example, by allowing sodium hypochlorite to act on the starch, produced according to a conventional method, and having a carboxyl group in the range of 0.005 to 1.1% by weight. In particular, it is preferable that it is 0.03 to 1.0% by weight.

  The oxidized acetylated starch used in the present invention is prepared from oxidized starch obtained by allowing sodium hypochlorite to act on starch. The oxidized starch preferably has a carboxyl group in the range of 0.005 to 1.1% by weight, particularly preferably 0.03 to 1.0% by weight. Oxidized acetylated starch is starch obtained by allowing acetic anhydride or vinyl acetate monomer to act on the oxidized starch thus obtained, which is produced according to a conventional method, and the degree of substitution thereof is 0.15. Hereinafter, it is preferably 0.02 to 0.12.

  Carboxyl groups in the oxidized starch are measured by the following method: That is, 3.00 g of a sample is accurately weighed and placed in a beaker. After adding 25 ml of 0.1 mol / L hydrochloric acid and allowing to stand for 30 minutes, suction filtration is performed, and the residue of the beaker is washed into the filter with water. The residue on the filter paper is washed with water until the washing solution does not react with chloride. The residue is put in a beaker, suspended in 300 ml of water, heated in a water bath with stirring and gelatinized, and further heated for 15 minutes. Remove from the water bath and titrate with 0.1 mol / L sodium hydroxide solution while hot to make the consumption Sml (3 drops of indicator phenolphthalein test solution). Separately, weigh the same amount of sample, put it in a beaker, add 10 ml of water to suspend it, and stir for 30 minutes. The suspension is suction filtered, the residue in the beaker is washed into the filter with water and the residue on the filter paper is washed with 200 ml of water. 300 ml of water is added to the residue to suspend it, and then the same operation as in this test is performed, and the amount of consumption is defined as B ml. The carboxy group content is determined from the following formula.

  The types of starch used for the production of oxidized starch and oxidized acetylated starch include commercially available starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, glutinous rice starch, sago starch, and sweet potato starch. Among these, it is more effective and preferable to use one or two or more kinds selected from wheat starch and waxy rice starch.

  The pregelatinized starch used in the present invention is a starch, processed starch, and flour that is pregelatinized and dried to obtain a powder. Generally, pregelatinized starch (including pregelatinized starch), pregelatinized starch, Designated product is designated. These can be produced according to conventional methods. That is, starch, processed starch, and cereal content are heated in the presence of water using a drum dryer, extruder, spray dryer, etc. to gelatinize and dry the starch, and then pulverized into powder as necessary. can get.

  Starch used as a raw material for pregelatinized starch is corn starch, wheat starch, potato starch, rice starch, glutinous rice starch, high amylose corn starch, tapioca starch, waxy corn starch, pea starch, mung bean starch, etc. Mention may be made of starch. Processed starch is starch obtained by processing commercially available untreated starch, specifically acid-treated starch, sodium hypochlorite-treated starch, cross-linked starch, etherified starch, esterified starch, cross-linked etherified starch, cross-linked esterified. Examples of cereals such as starch include wheat flour, rice flour, and corn flour. These starches, processed starches, and flours can also be used in combination.

  Many of these can be used as the pregelatinized starch, and among them, the starch having a sedimentation product of 0.9 to 9.98 is pregelatinized and used as the pregelatinized starch. It is more preferable because breads having excellent shapes can be obtained by suppressing the back folding. For starch that is easily gelatinized, a preferred pregelatinized starch can be obtained by using a processed starch that has been subjected to crosslinking treatment to adjust its sedimentation product. Preferred sedimentation products are shown for each raw material: corn starch is 0.90 to 9.98, wheat starch is 1.00 to 9.80, potato starch is 0.90 to 9.90, and glutinous rice starch is 1.50 to 9 .90, glutinous rice starch 1.70-9.80, high amylose corn starch 1.20-5.00, tapioca starch 0.90-9.98, waxy corn starch 1.20-9.90 The bean starch is 1.00 to 8.00, and the mung bean starch is 0.90 to 8.00.

  If the sedimentation product is within this range, a combination of cross-linking treatment, esterification such as acetylation and hydroxypropylation treatment, and etherification treatment may be combined, or a combination of two or more types of starch may be alpha-treated. Thus, even when the gelatinized starch is used, preferable results are obtained.

  The sedimentation volume described in the present invention is measured by the following method: In other words, 0.15 g of a sample in terms of dry matter is put in a test tube, and 15 ml of a reagent (the proportion of the reagent is 26 parts of ammonium chloride, 10 parts of zinc chloride, 64 parts of water). ) To disperse uniformly. After heating this in a boiling bath for 10 minutes, the cooled one is poured into a 10 ml graduated cylinder to a 10 ml scale. The scale of the precipitate when this is allowed to stand for 20 hours is defined as a sedimentation product.

  As a method for producing bread in the present invention, it can be produced by any of the commonly used methods such as the middle seed method, the straight rice bran method, and the hot water seed method. Add ingredients other than the necessary raw powder such as yeast food, sugar, fats and oils, add water and knead, and perform processes such as fermentation, division, rounding, neglect, molding, mold filling, and proofing according to conventional methods. It is obtained by heat treatment such as baking, steaming, and frying. Moreover, the raw material powder of this invention can also be used with the form of the premix mixed beforehand, and may add and mix each at the time of manufacture of breads.

  In addition, if frozen frozen dough technology using freeze-resistant yeast, oxidizing agent (eg, ascorbic acid), starch degrading enzyme (eg, glucoamylase), etc. is applied, it can be applied to frozen dough, When it is desired to impart or enhance nutrition, components having their respective functions, such as various dietary fibers, various oligosaccharides, polyunsaturated fatty acids, peptides, glycosides, vitamins, polyphenols, minerals, etc. Can be added.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  In the examples and reference examples, “parts” represents parts by weight, and “%” represents% by weight.

[Reference Example 1]
Prepare 5 points of slurry in which 100 parts of wheat starch is dispersed in 130 parts of water, add 1,000 to 70,000 ppm of sodium hypochlorite to the starch, react for 1 hour, neutralize, and wash with water Then, dehydrated and dried to obtain oxidized starch samples No.1-5.
Each carboxyl group has 0.004 (sample No. 1), 0.25 (sample No. 2), 0.5 (sample No. 3), 0.8 (sample No. 4), 1.2 ( Sample No. 5).

[Reference Example 2]
In Reference Example 1, instead of glutinous rice starch, the reaction was carried out in the same manner to obtain oxidized starch samples No. 6 to 10. Each carboxyl group has 0.002 (sample No. 6), 0.08 (sample No. 7), 0.2 (sample No. 8), 0.45 (sample No. 9), 0.7 ( Sample No. 10).

[Reference Example 3]
Four slurries were prepared by dispersing 100 parts of wheat starch in 130 parts of water. After adding 1,000 ppm to 70,000 ppm of sodium hypochlorite to the starch and reacting for 1 hour, acetic anhydride was added in 2 parts. 10% was added, reacted for 2 hours, neutralized, washed with water, dehydrated and dried to obtain oxidized acetylated starch samples No. 11-14. The respective acetyl groups were 0.015 (sample No. 11), 0.08 (sample No. 12), 0.1 (sample No. 13), and 0.155 (sample No. 14).

[Reference Example 4]
In Reference Example 1, in place of glutinous rice starch, the reaction was carried out in the same manner to obtain acetylated starch samples No. 15-18. The respective acetyl groups were 0.01 (sample No. 15), 0.08 (sample No. 16), 0.11 (sample No. 17), and 0.16 (sample No. 18).

[Reference Example 5]
In Reference Example 1, the reaction was carried out in the same manner in place of tapioca starch to obtain an oxidized acetylated starch of Sample No. 19. The acetyl group was 0.08 (sample No. 19).

[Reference Example 6]
Four slurries were prepared by dispersing 100 parts of glutinous rice starch in 130 parts of water, and 3 parts of sodium trimetaphosphate was added while maintaining a pH of 11.2 to 11.4 by adding a 3% aqueous sodium hydroxide solution (sample) No. 20), 0.1 part (sample No. 21), 0.4 part (sample No. 22), 0.8 part (sample No. 23), 2.0 parts (sample No. 24) And reacted at 40 ° C. for 5 hours. Their sedimentation product was 0.5-9.98. Next, after neutralizing with sulfuric acid and washing with water, the slurry was made into a slurry having a starch concentration of 20%, was gelatinized using a double drum dryer, dried and pulverized to obtain a gelatinized starch.

[Example 1]
Using wheat flour, processed starch containing oxidized starch and oxidized acetylated starch of samples No. 1 to 19, mountain-shaped bread was produced by the middle seed method of the following blending ratio. Table 1 shows the mixing ratio of the medium seeds, Table 2 shows the mixing ratio of the main shell, and Table 3 shows the manufacturing conditions.

  The obtained mountain bread was evaluated according to the evaluation criteria shown in Table 4 below, and the results are shown in Table 5.

  The resulting Yamagata bread had the same shape, inner phase, and appearance as the usual product, and had a texture that was soft and moist and had a good crispness and a mouth-melting feeling.

[Example 2]
Wheat flour and sample No. 16 oxidized acetylated starch were used, and sample No. 20 to 24 were used as pregelatinized starch, and a mountain-type bread was produced according to the following seeding method. Table 6 shows the mixing ratio of the medium seeds, Table 7 shows the mixing ratio of the main shell, Table 7 shows the manufacturing conditions.

  The resulting mountain bread was evaluated according to the evaluation criteria used in Example 1, Table 4, and the results are shown in Table 9.

  The resulting Yamagata bread had the same shape, inner phase, and appearance as the usual product, and had a texture that was soft and moist and had a good crispness and a mouth-melting feeling.

[Example 3]
Using the wheat flour and the oxidized acetylated starch of sample No. 16, and using the sample No. 22 as the pregelatinized starch, a molded frozen bread roll having the following blending ratio was produced. Table 10 shows the blending ratio, and Table 11 shows the production conditions by the direct plating method.

  The resulting molded frozen rolls were evaluated according to the evaluation criteria shown in Table 4 below, and the results are shown in Table 12.

  The resulting molded frozen bread roll had the same shape, inner phase, and appearance as the normal product, and had a texture that was moist and soft, with a good crispness and a good mouth-melting feeling.

[Example 4]
Sponge cake of the following blending ratio was manufactured using wheat flour and oxidized acetylated starch of sample No. 16 and using sample No. 22 as pregelatinized starch. The blending ratio is shown in Table 13, and the production conditions by the all-in-mix method are shown in Table 14.

  The obtained sponge cake was evaluated according to the evaluation criteria shown in Table 15 below, and the results are shown in Table 16.

  The resulting sponge cake had the same shape, inner phase, and appearance as the normal product, and had a texture that was moist and soft, with a good crispness and a mouth-melting feeling.

[Example 5]
Wheat flour and oxidized acetylated starch of sample No. 16 were used, and a shoe case having the following blending ratio was produced using sample No. 22 as the pregelatinized starch. The blending ratio is shown in Table 17, and the production conditions are shown in Table 18.

  The obtained shoe case was evaluated according to the evaluation criteria shown in Table 15 above, and the results are shown in Table 19.

The obtained shoe case had the same shape, inner phase, and appearance as those of ordinary products, and had a texture that was moist and soft and had a good crispness and a mouth-melting feeling.

Claims (5)

In the manufacture of bakery products prepared without rolling the dough, as the main raw material, wheat starch, oxidized starch and / or acetylated starch having a carboxyl group content of oxidized starch of 0.005 to 1.1 wt% a carboxyl group content is 0.005 to 1.1 wt%, and oxide acetylated starch substitution degree is 0.15 or less acetyl groups, or precipitation product with the oxidized starch and / or oxidation acetylated starch By using raw material powder that contains pregelatinized starch obtained by pregelatinizing starch with 0.9 to 9.98, the bakery product prepared is soft, moist, and has a good crispness and mouthfeel A process for producing a bakery product, characterized in that Oxidized starch and / or acetylated starch having a carboxyl group content of 0.005 to 1.1 % by weight with respect to 60 to 98 parts by weight of wheat flour has a carboxyl group content of 0.005 to 1.1. 2% to 30 parts by weight of acetylated starch having an acetyl group substitution degree of 0.15 or less , or pregelatinized starch having a sedimentation product of 0.9 to 9.98 The method for producing a bakery product according to claim 1, wherein starch is blended at a ratio of 0.3 to 10 parts by weight.   Oxidized starch or oxidized acetylated starch is oxidized starch or oxidized acetylated starch prepared from wheat flour or waxy grain-derived raw material, and pregelatinized starch is rice, potato, tapioca, wheat, corn starch, peas, mung beans 3. The method for producing a bakery product according to claim 1 or 2, wherein the starch is a pregelatinized starch prepared from a waxy grain-derived raw material. The method for producing a bakery product according to any one of claims 1 to 3 , wherein the bakery product prepared without rolling the dough is bread. A bakery product that is soft, moist, and has a good crispness and mouth-melting feeling, produced by the method for producing a bakery product prepared without rolling the dough according to any one of claims 1 to 4 .