JP6573496B2 - Bread-making composition, bread-mixed powder, bread-making method and bread - Google Patents

Description

  The present invention relates to a bread-making composition, bread-mixing powder, a method for producing bread, and bread.

Conventionally, breads with a lower sugar content than general breads have been demanded due to health-consciousness and diet trends.
In order to produce breads having a low sugar content, instead of wheat flour, a low-sugar food material such as resistant starch and gluten are used as materials.
For example, low-sugar, containing less digestible starch as raw material powder, 40-70% of the total raw material powder, and other raw material powder containing wheat protein, soybean-derived food material, baker's yeast, but not flour There is a quality bread-like food material (Patent Document 1).
Also, a low-sugar food material in which soybean-derived soymilk powder and wheat-derived active gluten are mixed, wherein the content of active gluten in the food material is 5 to 90% by weight, the remainder is soymilk powder, There is also a low-sugar food material characterized in that the content of quality is adjusted to at least 13.5% by weight or less (Patent Document 2).

  However, conventional raw material powders for breads having a low sugar content are not satisfactory in terms of workability (formability of dough and handling of dough) during bread production. Moreover, it did not fully swell at the time of baking bread, and the state of the structure of the inner phase was not good, and the taste and texture were sometimes deteriorated.

Therefore, a composition capable of producing bread and confectionery has been developed that eliminates the poor machinability of the dough and the defect of the internal phase structure after baking the dough.
Specifically, at least one low-sugar food material selected from the group consisting of resistant starch, soybean powder, and bran, active gluten, reduced gluten, and sugars that can be used to assimilate yeast It is the composition for yeast fermented foods containing (patent document 3).

JP 2013-226087 A JP 2014-3952 A Japanese Patent No. 5710057

However, the yeast fermented food composition contains, as an essential component, reduced gluten obtained by treating gluten with sodium pyrosulfite or the like. Since the reduction-treated gluten is obtained by treating gluten with a reducing agent, there are problems such as a unique taste and smell derived from the reducing agent, difficulty in obtaining, and lack of versatility.
Moreover, the said composition for yeast fermented foods should just contain any one of indigestible starch, soybean powder, and bran. That is, soybean powder is not an essential component.

  As a result of intensive studies on a new bakery composition with a low sugar content, the present inventors have made gluten, a food material containing indigestible starch, and a soybean-derived food material as essential ingredients, By making these components into a specific blending ratio, the moldability of the dough, the handleability of the dough can be provided and a versatile breadmaking composition can be provided, and the specific volume of the baked bread is large. In addition, the present inventors have found that it is possible to provide delicious and satisfying breads having a lower sugar content than general breads, which have both good taste and texture, and have completed the present invention.

That is, the present technology has the following components:
(A) gluten,
(B) a food material containing 40% by mass or more of indigestible starch, and (c) a composition for breadmaking containing a soybean-derived food material,
The total content of the components (a) to (c) is 80% by mass or more based on the total amount of raw materials of the bread-making composition, and the mixing ratio of the components (a) to the components (b) and (c) A first baking composition having a (mass ratio) of (a) :( b) + (c) = 1: 1 to 1: 2.5 is provided.
It is preferable that content of the said component (b) is less than 40 mass% in the raw material whole quantity of the 1st breadmaking composition.
The blending ratio (mass ratio) of the component (b) and the component (c) is preferably (b) :( c) = 1: 0.25 to 1: 2.5.
Furthermore, the 2nd composition for bread-making and the insoluble dietary fiber other than the indigestible starch and / or indigestible dextrin other than the indigestible starch contained in the said component (b) as a component (d), 2nd A bakery composition can be provided.

  Moreover, this technique provides the bread-mixing powder containing 30 mass% or more of the said 1st or 2nd bread-making composition and flour.

  Furthermore, this technique provides the manufacturing method of bread using the said 1st or 2nd composition for bread-making, or the said mixed powder for bread-making.

  Furthermore, this technique provides the breads manufactured using the said 1st or 2nd bread-making composition or the said bread-mixing powder.

The baking composition of the present invention does not need to contain reduced gluten.
In addition, when the composition for bread making of the present invention is used as a raw material powder for breads, workability at the time of bread production (formability of dough, handling of dough such as dough is not sticky) is improved. .
In addition, bread can be sufficiently swelled during baking to increase the specific volume, and bread having good taste and texture can be provided. In these characteristics, it is possible to provide an equivalent to general bread dough and bread using a large amount of flour.
Note that the effects described here are not necessarily limited, and may be any of the effects described in the present specification.

<1. First Baking Composition>
The first bread composition according to the embodiment of the present invention has the following components:
(A) gluten,
(B) A food material containing 40% by mass or more of indigestible starch and (c) a soybean-derived food material are included as essential.

(A) Gluten The gluten used in the present invention is not particularly limited as long as it is usually used. Gluten imparts sufficient viscoelasticity to bread dough and plays a role in forming a bread skeleton. As gluten, commercially available products can be used, but when the dough is combined with components (b) and (c) described later, viscoelasticity and extensibility similar to those of flour-based dough are obtained. It is preferable to select the gluten to be used. Specific examples include “A Guru K”, “A Guru P”, “A Guru G”, and “A Guru SS” from Glico Nutrition Foods, Inc. The gluten used in the present invention does not require treatment of gluten with a reducing agent.
Gluten is contained in the first bread-making composition of the present invention in a total amount of the raw material of the composition, preferably 23% by mass or more, more preferably 26% by mass or more, and further preferably 30% by mass or more. By including 23% by mass or more of gluten in the bread-making composition, the bread skeleton can be sufficiently formed.

(B) Raw material for food containing indigestible starch Food material (ingredient (b)) containing indigestible starch used in the present invention includes those derived from potato, sweet potato, wheat, rice, tapioca, corn, etc. There is no particular limitation in the present invention.
Examples of the food material derived from wheat include Novellose W (registered trademark) of Ingledion Japan Co., Ltd. and Fiber Gym RW of Matsutani Chemical Industry Co., Ltd. Examples of the food material derived from tapioca include Pine Starch RT of Matsutani Chemical Co., Ltd., and examples of the food material derived from corn include Roadster (registered trademark) of Nippon Food Chemical Co., Ltd. Is mentioned.

The food material (component (b)) containing the hardly digestible starch used in the present invention is a material containing a high content of resistant starch. Indigestible starch, also called resistant starch, is a type of insoluble dietary fiber that is resistant to digestive enzymes and is known to be assimilated by intestinal bacteria in the large intestine and have a positive effect on the intestinal flora. It has been. As resistant starch, RS1: digestion resistance due to physical inability of digestive enzymes, RS2: digestion resistance due to the crystal structure of starch granules, RS3: digestion enzymes act due to starch aging Four types are known: those that exhibit digestion resistance because they have changed to a structure that is difficult to resist, RS4; those that exhibit digestion resistance due to highly chemically modified starch.
Although the foodstuff raw material (component (b)) containing the indigestible starch used for this invention can use what contains any 1 type or 2 types or more of RS1-RS4 individually or in combination, Use of RS4 is preferable because workability at the time of bread production and swelling at the time of baking bread are improved.
The content of the resistant starch (resistant starch) in the food material (component (b)) containing the resistant starch used in the present invention is 40% by mass or more, preferably 60% by mass or more, and 70 More preferably, it is more preferably 40% by mass or more and 85% by mass or less in consideration of cost. Moreover, 100 mass% of component (b) may be composed of indigestible starch.
The content of resistant starch (resistant starch) of a food material containing resistant starch (component (b)) can be measured by an enzyme-photometric method (AOAC Method 2002.02).

  Further, the use of a food material (ingredient (b)) containing a hardly digestible starch in the present invention can impart extensibility and softness to the bread dough, so the viscoelasticity of the bread dough even if the gluten content is large. And a good balance of extensibility.

Furthermore, by using the food material (component (b)) containing the hardly digestible starch in the present invention, the sugar content of bread can be freely adjusted, and breads having a low sugar content are produced. can do.
Here, the “breads having a low sugar content” are sugars contained in taxonomic breads (eg, breads, confectionery breads, roll breads, etc.) manufactured with a general composition mainly composed of wheat flour. Breads whose sugar mass is reduced by 20% by mass or more, preferably 30% by mass or more, more preferably 40% by mass or more based on mass. The “sugar” as used herein is a general term for carbohydrates excluding dietary fiber, and is digested by digestive enzymes.

  Content of the raw material for foodstuffs (component (b)) containing the indigestible starch in the 1st bread composition of this invention is not specifically limited. For example, it can be less than 40 mass% in the whole raw material of the composition for 1st breadmaking. Thereby, the food material containing component (b) resistant starch and the above-mentioned component (a) gluten and the later-described component (c) soybean-derived food material can be used in combination, and moderate extensibility and viscoelasticity can be obtained. In addition, the workability of the dough can be further improved.

  In addition, when the foodstuff raw material containing a component (a) gluten and a component (b) indigestible starch is used, and the below-mentioned component (c) soybean-derived foodstuff raw material is not used, viscoelasticity is inferior and it does not settle as dough. In addition, when the component (a) gluten and the component (c) soybean-derived food material are used and the food material containing the component (b) resistant starch is not used, the dough is inferior in extensibility and becomes a hard and difficult-to-extend dough.

(C) Soybean-derived food material Conventionally, soybean-derived food material is generally not suitable for the production of breads, and there is a limit to the amount that can be blended.
On the other hand, the first bread-making composition of the present invention contains a large amount of gluten, which may cause a problem that the dough is difficult to handle due to its high elasticity.
Therefore, in the present invention, a food material containing component (a) gluten and component (b) indigestible starch and (c) a soybean-derived food material are used in combination, and these three components are used in a specific blending ratio. And by increasing the amount of soybean-derived food ingredients than before, the gluten, which is surprisingly strong and difficult to handle the dough, is corrected to give the dough a firmness and elasticity. Appropriate viscoelasticity can be compensated. As a result, the balance between the viscoelasticity and the extensibility of the fabric can be optimized and the workability of the fabric can be improved.

  Examples of the soybean-derived food material used in the present invention include full-fat soy flour, defatted soy flour, soy milk flour, okara, and pulverized granular or fibrous soy protein. Although it does not specifically limit in this invention, The thing with low content of saccharides or starch is preferable. In the present invention, commercially available products can be used. For example, “Fresh Flower S-55”, “Fresh RF” from Showa Sangyo Co., Ltd., “Soya Flower FT-N”, “Alpha Plus HS-600” from Nisshin Oillio Group Co., Ltd., “ "Profit 1000". In particular, “Alpha Plus HS-600” which is a full fat deodorized soybean powder, “Profit 1000” which is a soy milk powder, and the like are preferable. When these are used, a better taste can be obtained.

The total content of the component (a) gluten, (b) the food material containing indigestible starch and (c) the soybean-derived food material contained in the first baking composition of the present invention is It is 80 mass% or more in the raw material whole quantity of the composition for bread making. By setting it to 80% by mass or more, bread having a sufficiently low sugar content can be provided.
Moreover, the 1st composition for bread-making of this invention is a composition which consists only of ingredients (a) gluten, (b) the food material containing indigestible starch, and (c) the soybean food material. Also good. If at least yeast and water are added, bread can be produced. Preferably, sugars, salt and the like in an amount necessary for fermentation can be added.

Here, the compounding ratio (mass ratio) of the component (a) gluten, the component (b) the food material containing indigestible starch, and the (c) soybean-derived food material is (a) :( b) + (C) = 1: 1 to 1: 2.5. The ratio is preferably 1: 1 to 1: 2.1, more preferably 1: 1.25 to 1: 2. By making it the range of this compounding ratio, the sugar content of bread can be reduced, maintaining the quality of bread. Moreover, moderate extensibility and viscoelasticity can be obtained when it is made into a fabric, and the workability of the fabric (fabric forming property, fabric handling property) can be improved.
When (a) :( b) + (c) is greater than 1: 2.5, the dough becomes difficult to handle and the bread volume after baking is eliminated.
When (a) :( b) + (c) is smaller than 1: 1, the formability of the dough is poor and handling becomes difficult, the taste and texture of the baked bread is poor, and the volume is lost.

  In addition, the blending ratio (mass ratio) of the ingredient for food containing the component (b) resistant starch and ingredient (c) the ingredient for soybean-derived food is (b) :( c) = 1: 0.25 to 1: It is preferably 2.5. By setting the blending ratio within this range, bread dough and breads having both dough formation, ease of handling of the dough, taste and texture can be produced. (B) The blending ratio (mass ratio) of the food material containing resistant starch and the component (c) soybean-derived food material is (b) :( c) = 1: 0.3 to 1: 1.75. It is more preferable that the ratio is 1: 0.5 to 1: 1.5.

The first bread-making composition of the present invention comprises 20% of the total amount of raw materials in addition to the component (a) gluten, (b) a food material containing indigestible starch, and (c) a soybean-derived food material. A material generally used for breads may be included within a range of less than mass%.
For example, emulsifiers, fats and oils, thickening polysaccharides, starches, saccharides, milk-derived materials (eg, skim milk powder), egg-derived materials, bread improvers, enzyme preparations, inorganic salts such as salt and calcium carbonate, vitamins , Yeast, yeast food, coloring, flavoring, flour and the like.

<2. Second baking composition>
The second bread-making composition of the present invention comprises the first bread-making composition and the insoluble dietary fiber other than the indigestible starch contained in the component (d): the component (b) and / or difficult. Digestible dextrin. The blending ratio of the component (d) is not particularly limited, but is preferably equal to or less than the blending amount of the food material containing the indigestible starch (component (b)) in the first baking composition. .

  Examples of insoluble dietary fibers other than the indigestible starch contained in component (b) include cellulose and hemicellulose which are plant cell wall components. It is also possible to use grain hulls (browns) containing a large amount of these. It does not specifically limit in this invention, A commercially available thing can be used. Insoluble dietary fiber is not digested by digestive enzymes, absorbs moisture in the stomach and intestines, and stimulates the intestines.

  For indigestible dextrin, for example, a small amount of acid is added to cereal starch, heat-treated at high temperature, then treated with digestive enzyme, and fractions remaining without being digested by digestive enzyme are fractionated. It is a water-soluble dietary fiber obtained. Indigestible dextrin has postprandial blood glucose increase inhibitory action, intestinal flora improving action, postprandial neutral fat increase inhibitory action, built-in fat reducing action, mineral absorption promoting action, and the like.

<3. Mixed flour for baking>
The bread-mixing flour of the present invention includes the first or second bread-making composition and flour. The higher the content of the bread-making composition, the more the bread has a reduced sugar mass. Therefore, the bread-making composition is preferably contained in an amount of 30% by mass or more, more preferably 50% by mass or more. Thereby, breads in which the sugar mass is reduced as compared with normal breads can be produced.
Examples of the flour include wheat flour, durum wheat flour, barley flour, rye flour, rice flour, corn flour, millet flour, millet flour, buckwheat flour, amaranth flour and sorghum flour.

  The bread-mixing powder of the present invention may appropriately contain sub-materials that are generally used for bread dough ingredients as long as the effects of the present disclosure are not hindered. Examples of such secondary materials include emulsifiers, fats and oils, thickening polysaccharides, starches, sugars, milk-derived materials (eg, skim milk powder), egg-derived materials, bread improvers, enzyme preparations, salt, calcium carbonate, etc. Inorganic salts, vitamins, yeast, yeast food, coloring agents, fragrances and the like.

<4. Bread production method>
The bread manufacturing method of the present invention uses the first or second bread-making composition or the bread-mixing powder.
When using the said 1st or 2nd bread composition, bread dough can be made only with this bread composition, yeast, and water.
Alternatively, the dough can be made by diluting the first or second baking composition with any flour, such as wheat flour. Since the amount of flour can be increased or decreased, breads containing the target sugar mass can be produced.
Furthermore, in the bread manufacturing method of the present invention, sub-materials generally used for bread dough raw materials may be appropriately contained as long as the effects of the present disclosure are not hindered. Examples of such secondary materials include emulsifiers, fats and oils, thickening polysaccharides, starches, sugars, milk-derived materials (eg, skim milk powder), egg-derived materials, bread improvers, enzyme preparations, salt, calcium carbonate, etc. Inorganic salts, vitamins, yeast, yeast food, coloring agents, fragrances and the like.
The ratio of the blending amount of the first or second bread-making composition and any flour and the total of the auxiliary materials is not particularly limited. For example, the first or second bread-making composition: flour and , Secondary material = 100: 0 to 30:70 (mass ratio).

The breads of the present invention can be produced by various bread making methods such as straight rice (straight method), medium seed method, liquid seed method, sour seed method, liquor seed method, hot water seed method, frozen dough method and the like. Can be adopted. Bread can also be produced at a home bakery.
In a normal bread making process, mixing, fermentation, division / rounding, bench time, molding, final fermentation, and baking are performed in this order. For example, in the case of the straight rice method, mixing and fermentation are performed before division / rounding, and in the case of the medium seed method, medium mixing, medium fermentation, main dough mixing, and floor time are performed before division / rounding. . Moreover, in the bread-making process at the home bakery, mixing, fermentation, and baking are performed, and division / rounding and molding may be omitted.

<5. Breads>
By the above-mentioned bread manufacturing method, the sugar mass contained in bread can be freely adjusted, and bread having a lower sugar content than general bread can be obtained. The breads obtained by the present invention are equivalent to breads mainly composed of common flour in terms of taste, texture and volume (specific volume).
The kind of bread of this invention is not specifically limited, Any of expanded bread and non-expanded bread may be sufficient.
Moreover, as a practical classification of breads, for example, bread, roll bread, hard baked bread, confectionery bread (Japanese style or Western style) and the like can be mentioned (Japan Bread Industry Association Classification Method).

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example described below shows an example of the typical Example of this invention, and, thereby, the range of this technique is not interpreted narrowly.

<Manufacture of bread by the middle seed method of Examples 1-31, Comparative Examples 1-7 and Reference Example 1>
Ingredients are blended according to the blending amount in the “Medium seed” column of Tables 1 to 5, and the dough mixed at low speed for 3 minutes and at medium speed for 6 minutes is fermented at 28 ° C. and 80% humidity for 4 hours. Manufactured. Next, raw materials other than fats and oils are added to the fermented dough according to the blending amount in the column “Honsen” in Tables 1 to 5, and after mixing at low speed for 3 minutes and at medium speed for 7 to 15 minutes, the fats and oils are mixed. The mixture was mixed at a low speed for 2 minutes and at a medium speed for 7 to 15 minutes (kneading temperature 27 ° C.). The obtained dough was fermented at 27 ° C. and 80% humidity for 20 minutes and divided into 40 g and rounded. After taking a bench time for 20 minutes, it was molded and proofed for 60 minutes at 38 ° C. and 85% humidity, and then baked at 200 ° C. for 9 minutes to obtain bread.
As gluten (component (a)), A-Glu G (manufactured by Glico Nutrition Foods Co., Ltd.) was used.
The food material (component (b)) containing indigestible starch is Novellose W (wheat starch-derived RS4: manufactured by Ingledion Japan Co., Ltd.), Fiber Gym RW (wheat starch-derived RS4: manufactured by Matsutani Chemical Industry Co., Ltd.), Pine Starch RT (tapioca starch-derived RS4: manufactured by Matsutani Chemical Industry Co., Ltd.) or Roadster (high amylose corn starch-derived RS2: manufactured by Nippon Shokuhin Kako Co., Ltd .: registered trademark) was used.
The soy-derived food material (component (c)) is fresh fat S-55 (made by Showa Sangyo Co., Ltd.), Alpha Plus HS-600 (made by Nisshin Oilio Co., Ltd .: registered trademark) or Deactivated soy flour (Mitatake Food Industry Co., Ltd.) as defatted soy flour, Fresh RF (Showa Sangyo Co., Ltd.) or Soya Flower FT-N (Nisshin Oilio Co., Ltd.) as soy milk powder, profit 1000 (Fuji Oil Co., Ltd .: registered trademark) was used.
Insoluble dietary fiber and / or resistant dextrin (component (d)) other than food material containing resistant starch is Fiber Sol 2 (resistant digestive dextrin: Matsutani Chemical Co., Ltd .: registered trademark), roasted wheat Bran (wheat bran: manufactured by Hoshino Bussan Co., Ltd.) or KC Flock W-100G (cellulose: manufactured by Nippon Paper Industries Co., Ltd .: registered trademark) was used.

<Evaluation items>
Dough formation: The ease of grouping of the dough during kneading was evaluated according to the following four levels.
A: Same as ordinary bread dough.
○: Slightly longer chaos time is required.
Δ: A longer kneading time is required, but bread dough can be formed.
X: Bread dough cannot be formed.

Ease of handling of the fabric: The texture at the time of rounding and molding was evaluated according to the following 4 levels.
A: Smooth stretchable fabric with a very good balance between elasticity and extensibility and very good workability.
○: A smooth stretchable fabric with a good balance between elasticity and extensibility and good workability.
Δ: The extensibility is slightly inferior, but it can be rounded and molded without any problem.
X: The extensibility is poor, or the elasticity is too weak, the balance between elasticity and extensibility is bad, and the workability is very bad.

Volume (specific volume): Measured with a three-dimensional laser volume meter (3D Laser Volume Measurement selenc-Win VM2100: manufactured by ASTX Corporation). The specific volume (cm ³ / g) was calculated by dividing the volume of the produced bread by the weight.
The case where the specific volume was 6.0 or more was evaluated as good, the case of 5.6 to 6.0 was evaluated as slightly good, and the case of 5.5 or less was evaluated as defective.

Taste and texture: Evaluation was made in the following four stages in comparison with the impression of the texture and texture when eating bread produced by a general composition.
◎: Very good ○: Good △: Slightly inferior but no problem ×: Poor

  Sugar mass: The sugar content per 100 g of bread was calculated from the formulation and used as the calculated value (estimated value).

Overall evaluation: The results of dough formation, ease of handling of the dough, volume (specific volume), taste and texture were comprehensively evaluated and evaluated in four stages: ◎, ○, Δ, and ×. In particular, evaluation was made with emphasis on evaluation items (specific volume, taste / texture) after baking. ◎, ○, and △ were allowed, and × was not allowed.

<Result 1>
The results of Examples 1 to 5 and Comparative Examples 1 to 7 are shown in Table 1.

In Examples 1 to 5, the total content of components (a) + (b) + (c) is 80% by mass or more of the composition for breadmaking, and the ratio of components (a) :( b) + (c) is When the conditions satisfy the range of 1: 1 to 1: 2.5, the formation of the dough, the ease of handling of the dough, the taste and the texture were good, and all the examples were satisfactory in comprehensive evaluation. In addition, when the ratio of the components (a) :( b) + (c) satisfies the conditions of 1: 1 to 1: 2.1, the formation of the dough and the ease of handling of the dough are better. In the conditions satisfying 1.25 to 1: 2, a better evaluation was obtained in all evaluation items.
In particular, when the ratio of component (a) :( b) + (c) exceeds 1: 2.5, the handling of the dough is inferior, and the ratio of component (a) :( b) + (c) is 1. It was found that when the ratio was less than 1, the taste and texture were also deteriorated.
Furthermore, even if the ratio of the component (a) :( b) + (c) satisfies the range of 1: 2.5, if the component (b) and the component (c) are not contained, the ease of handling of the dough, It was found that swelling, taste and texture all deteriorated.

  In Comparative Example 1, when the ratio of components (a) :( b) + (c) was 1: 2.6, the ease of handling of the dough, volume, taste and texture were slightly inferior. In Comparative Example 2, when the ratio of components (a) :( b) + (c) was further increased to 1: 3.5, the ease of handling of the dough, volume, taste and texture were greatly inferior.

  In Comparative Example 3, when the ratio of components (a) :( b) + (c) was 1: 0.8, the formation of the dough was slightly inferior, the ease of handling of the dough, the volume, the taste and texture were inferior. . In Comparative Example 4, when the ratio of the components (a) :( b) + (c) was further reduced to 1: 0.5, the dough formation, the ease of handling of the dough, the volume, the taste and the texture were all Inferior results were obtained.

  In Comparative Example 5, when the total content of components (a) + (b) + (c) was 75% of the composition for breadmaking, the dough formation, taste and texture were slightly inferior.

In Comparative Example 6, when the condition (c) soy flour was not added, the dough formation, the ease of handling of the dough, and the taste and texture were all inferior.
In Comparative Example 7, when the food material containing the indigestible starch of the component (b) was not added, all of the dough formation, the ease of handling the dough, the volume, the taste and the texture were inferior.

<Result 2>
The results of Reference Example 6 and Examples 7 to 13 are shown in Table 2.

In view of the slightly inferior handleability of the doughs of Reference Example 6 and Example 7, it was speculated that the component (b) is preferably less than 40% by mass in the total amount of the raw material of the bread-making composition.
Moreover, it was shown that component (b) :( c) becomes like this. More preferably, it is 1: 0.3-1: 1.75, More preferably, it is 1: 0.5-1: 1.5.
Furthermore, all of Reference Example 6 and Examples 7 to 13 were evaluated as “Δ” (possible) or more in terms of dough formation, ease of handling of dough, and taste and texture, and the specific volume was also 5.7. A volume sufficient for bread was obtained at ˜6.4 cm ³ / g.

<Result 3>
The results of Examples 14 to 21 are shown in Table 3.

In Example 14, 25% by mass of “Novelose W” as the component (b) was included in the baking composition.
In Example 15, 25% by mass of “Fiber Gym RW” of component (b) was included in the composition for baking.
In Example 16, 25% by mass of “Pine Starch RT” as the component (b) was included in the baking composition.
In Example 17, 25% by mass of the “roadster” of component (b) was included in the baking composition.
In Example 18, 50% was included in the “Pine Starch RT” bread composition of component (b).

In Example 19, 20% by mass of “Noverose W” of component (b) and 5% by mass of “Fibersol 2” of component (d) were included in the composition for baking.
In Example 20, 20% by mass of “Noverose W” of component (b) and 5% by mass of “roasted wheat bran” of component (d) were included in the composition for baking.
In Example 21, 20% by mass of “Novelose W” of component (b) and 5% by mass of “KC Flock W-100G” of component (d) were included in the composition for baking.

From the results of Examples 14 to 17, it was found that the origin of the component (b) is not limited and any of wheat, tapioca and corn may be used. In particular, when breads containing RS4 resistant starch (Novelose W, Fiber Gym RW, Pine Starch RT) were used, bread of better quality was obtained.
In addition, it was considered that the component (b) affects the ease of handling of the dough when it is 40% by mass or more based on the total amount of the raw material of the baking composition, regardless of its origin.
Furthermore, the results of Examples 19 to 21 indicate that the component (d) may contain insoluble dietary fiber other than the resistant starch contained in the component (b) and / or resistant digestive dextrin. It was.
Furthermore, all of Examples 14 to 21 were evaluated as “Δ” (possible) or more in terms of dough formation, ease of handling of the dough, taste and texture, and a specific volume of 5.8 to 6.5 cm. ^A sufficient volume for bread was obtained at ³ / g.

<Result 4>
The results of Examples 22 to 27 are shown in Table 4.

In Example 22, 30% by mass of “fresh flower S-55” of component (c) was included in the composition for baking.
In Example 23, 30% by mass of “fresh RF” of component (c) was included in the baking composition.
In Example 24, 30% by mass of the whole fat soybean powder (deactivated soybean powder) of component (c) was included in the composition for baking.
In Example 25, 30% by mass of the component (c) “Soya Flower FT-N” was included in the baking composition.
In Example 26, 30% by mass of “Alpha Plus HS-600” of component (c) was included in the baking composition.
In Example 27, 30% by mass of “Profit 1000” of component (c) was included in the bread-making composition.

In any of Examples 22 to 27, good evaluation was obtained in all aspects of dough formation, ease of handling of the dough, taste and texture, regardless of the type of soybean-derived food material. In particular, full fat deodorized soybean powder and soymilk powder were superior in terms of taste.
In addition, all of Examples 22 to 27 were evaluated as “で” in terms of dough formation, ease of handling of the dough, taste and texture, and the specific volume was 6.2 to 6.4 cm ³ / g. As enough volume was obtained.
In addition, when the sugar mass of the above-mentioned Examples 1-21 and Examples 22-27 is seen, it is 4.7-9.8g / 100g, and the reference example 1 manufactured by the general mixing | blending mainly composed of flour. Compared with bread (sugar mass: 36.2 g / 100 g), bread with a low sugar content could be obtained.

<Result 5>
The results of Examples 28-31 are shown in Table 5.

In Example 28, when the bread-making composition was diluted with wheat flour so that it was 70% by weight of the bread-making composition as the middle seed and 30% by weight of wheat flour instead of the bread-making composition into the main cake, Good results were obtained in dough formation, ease of handling of the dough, taste and texture.
In Example 29, the bread making composition was diluted with wheat flour so that the middle seed had 70% by weight of flour instead of the bread making composition, and the bread crumb had 30% by weight of the bread making composition. Good results were obtained in dough formation, ease of handling of the dough, taste and texture.
In Example 30, the bread-making composition was flour so that the middle seed had 35% by weight of the bread-making composition and 35% by weight of wheat flour, and the main bread was 15% by weight of the composition for bread-making and 15% by weight of flour. When diluted with, good results were obtained in dough formation, ease of handling of the dough, and taste and texture.
In Example 31, when the bread-making composition was diluted with rice flour so that the middle-class was 70% by weight of the bread-making composition and the main rice cake was 30% by weight of rice flour instead of the bread-making composition, Good results were obtained in dough formation, ease of handling of the dough, taste and texture.
Looking at the sugar masses of Examples 28 to 31 above, the bread of Reference Example 1 (sugar mass 36.2 g) manufactured with a general composition mainly composed of flour with a sugar mass of 17.1 to 28.1 g / 100 g. Bread with a saccharide content lower than / 100 g).

Claims (5)

The following ingredients:
(A) Gluten (excluding reduced gluten) ,
(B) a food material containing 40% by mass or more of indigestible starch, and (c) a composition for breadmaking containing a soybean-derived food material,
The total content of the components (a) to (c) is 80% by mass or more based on the total amount of raw materials of the bread-making composition,
Components (a) and (b) and (c) and mixing ratio (mass ratio) of (a) :( b) + ( c) = 1: 1~1: 2.5 der is, and
The blending ratio (mass ratio) of the component (b) and the component (c) is (b) :( c) = 1: 0.25 to 1: 2.5.
Baking composition.   Content of the said component (b) is a composition for bread-making of Claim 1 which is less than 40 mass% in the raw material whole quantity of the composition for bread-making. The bread-making composition according to claim 1 or 2 , and, as component (d), an insoluble dietary fiber other than the indigestible starch and / or indigestible dextrin contained in component (b). Bread composition. A bread-mixing powder comprising 30% by mass or more of the bread-making composition according to any one of claims 1 to 3 and flour. A method for producing bread, wherein the bread-making composition according to any one of claims 1 to 3 or the bread-mixing powder according to claim 4 is used.