JP6747638B2 - Method for manufacturing unsalted or reduced salt breads - Google Patents

Description

The present invention relates to a method for producing saltless or reduced salt breads. More specifically, the present invention relates to a method for producing salt-free or salt-reduced breads, a method for improving the texture of salt-free or salt-reduced breads, and a method for salt-free or salt-reducing breads.

It is well known that salt reduction is effective in preventing lifestyle-related diseases such as hypertension, gastric cancer, and diseases such as osteoporosis.
However, the average daily intake of salt for adults in Japan was 11.3 g for men and 9.6 g for women as of 2012, which is still higher than the intake target standards of WHO and the Ministry of Health, Labor and Welfare, and is overdose. However, it is said that many Japanese people need to refrain from salt intake in order to maintain their health.

By the way, the target intake value of salt based on the dietary intake standard of the Ministry of Health, Labor and Welfare in 2015 is less than 8.0 g/day for men and less than 7.0 g/day for women. The WHO has set a goal for people around the world to take salt of less than 5 g/day (2014). In the United States, guidelines for prevention of cardiovascular disease set the maximum intake of salt to 3.8 to 6.0 g per day.

By the way, the common salt concentration of commercially available bread is about 2% of wheat mass.
As a material for one loaf of bread, for example, 250 g of strong flour, 10 g of salted butter (salt content 0.16 g), sugar 17 g, skim milk 6 g, salt 5 g, water 180 g, and dry yeast 2.8 g are used.
Therefore, about 5.16 g of salt is used per loaf.
Therefore, eating 1 slice of 6 slices of bread will result in a salt intake of about 0.86g, and eating 2 slices of bread will result in intake of 1.7g or more of salt alone. 20% or more (about 21% for men and about 24% for women) of the daily intake target values (less than 8.0 g/day for men and less than 7.0 g/day for women).

Therefore, there is a strong demand to reduce the salt content of breads.
In addition, since the intake of salt by patients with kidney disease is more severely restricted than that by healthy people, patients with kidney disease need low-salt bread or unsalted bread that can be eaten as deliciously as possible.

However, when the salt concentration of breads is reduced, the taste and texture of the breads are significantly reduced, and it is extremely difficult to obtain commercial products. In particular, it is often difficult to procure unsalted bread that can be safely eaten by patients with kidney disease. ..
For this reason, people with kidney disease have been obliged to reduce the opportunity and amount of eating bread.
Here, "texture" is a general term for "texture" that is perceived by the sense of touch in the oral cavity during the process of chewing and swallowing food, and includes the concepts of texture, mouthfeel, and texture. It is a concept that includes sensory evaluation of mechanical properties derived from the organization and structure of food.

There are four main effects of adding salt in the bread manufacturing process.
(1) Adjust the taste of bread (2) Improve the preservation of bread (3) Tighten bread dough (4) Adjust fermentation

Among the actions of salt on breads, "(3) tightening of bread dough," and "(4) regulation of fermentation" are related to texture, which greatly affects the quality of bread products.
In general, breads with a reduced salt concentration have a poor texture and tend to sticky in the mouth.
According to the instruction manual of the commercial home bakery, "If you do not add salt, the bread will not be crunchy. The salt has a function to suppress enzyme activity. Without salt, the enzyme will work and the gluten will be cut, so the bread will work well. You can also see the statement "I can't do it."

In this regard, Non-Patent Document 1 describes that salt has an effect of “tightening the dough” at the time of forming a gluten network in the kneading stage of the bread dough.
In addition, Non-Patent Document 2 describes that bread dough to which salt is not added has a high dough density and poor stability.
Recent image analysis studies have shown that the addition of salt causes the gluten structure to become more fibrous and the β-sheet structure to increase. This is considered to be a shielding effect of chlorine ion (Cl ⁻ ), or an electrostatic effect of Na ⁺ and Cl ⁻ (see Non-Patent Document 3).

In addition, "regulation of fermentation" by salt means that the activity of yeast (baking yeast) is suppressed by the osmotic pressure of salt, and as a result, the fermentation of bread is suppressed and regulated.
This means that the activity of yeast is suppressed by salt, and thus the activity of yeast protease (protease, etc.) during bread dough fermentation is suppressed. If the proteolytic enzyme activity of the bread dough during fermentation is strong, the gluten network is destroyed, the gas generated by yeast cannot be retained, the bread inner layer becomes thick, the texture becomes poor, and the texture becomes poor (normal bread. State of low-salt bread or unsalted bread).
On the other hand, if the protease activity is weak and the gluten network is strong during the fermentation stage, the texture after cooking such as baking will be hard and sticky, and it will have a residual feeling in the mouth and will not melt in the mouth. ..
When about 2% of wheat mass is added to bread dough during bread making, yeast proteolytic enzyme activity is moderately controlled and gluten network is moderately decomposed during fermentation to produce high quality bread. ..

Thus, since the salt content has a great influence on the texture and quality of bread products, it was extremely difficult to reduce the salt content.

Regarding efforts to reduce the amount of salt, it has been reported that potassium chloride was used to substitute salt (see Non-Patent Document 4).

However, potassium chloride has the drawback that metallic odor and bitterness are felt.
For this reason, the use of potassium chloride is limited to about 0.25 to 0.5% of the mass of wheat at most, and at least the remaining 1.75 to 1.5% is unavoidable to use salt. Improvement was desired.

Pain, 2, 16, 1955 Cereal Chem., 44, 675-680, 1967 Food Biophysics, 7, 190-199, 2012, J. Cereal Science, 60, 229-237, 2014, J. Cereal Science, 60, 229-237, 2014 Journal of Japan Food Science and Technology, Vol. 43, No. 5, pp. 610-616, May 1996.

The present invention solves the above-mentioned conventional problems, and does not significantly affect the texture and quality of bread products, “unsalted breads” (that is, breads having a salt content of 0%), or salt. It is an object of the present invention to provide a method for producing "reduced salt breads" having a content of less than 1% of wheat mass and a salt concentration lower than the conventional 2%.
Another object of the present invention is to provide a method for improving the texture of the above-mentioned salt-free or salt-reduced breads.
A further object of the present invention is to provide a method for salt-free or dechlorinating bread as described above without significantly affecting the texture and quality of bread products.

The present inventors believe that if foods or food ingredients other than salt can improve the texture of breads, it may be possible to create more edible unsalted breads or reduced salt breads, When making low-salt breads with reduced salt concentration and unsalted breads with no added salt, we have conducted intensive studies on techniques for improving the texture such as the texture of breads.

As a result, surprisingly, when the bread is produced, water having a pH adjusted to a range of 2.9 to 6.2 is used in place of the salt, so that the texture and quality of the bread, such as the texture, can be almost eliminated. It was found that salt-free or dechlorination can be performed without changing the present invention, and based on this finding, the present invention has been completed.

In addition to the above-mentioned conventional techniques, a method of improving texture of unsalted bread or low-salt bread by using a redox reagent or lactic acid bacterium has been proposed, but all of them are proteolytic decomposition at the fermentation stage during bread production. It is a technology that promotes enzymatic activity and promotes degradation of the gluten network.

On the other hand, the present invention is intended to provide a technique which is an alternative to the function of salt, and has been made as a result of the finding of a means that functions similarly to salt.
That is, the regulation of fermentation with salt is to suppress the activity of yeast (yeast for bread making) by the osmotic pressure of salt, and consequently to suppress and regulate the fermentation of bread. This means that the activity of yeast is suppressed by salt, and thus the protease activity of yeast during bread dough fermentation is suppressed.
If the proteolytic enzyme activity of the bread dough during fermentation is too strong, the gluten network will be destroyed, and the gas generated by yeast will not be able to be retained, the inner layer of the bread will become thicker, the crunchiness will be poor, and the texture will be inferior. turn into.
On the other hand, when the protease activity is too weak in the fermentation stage and the gluten network is strong, the texture after cooking such as baking is sticky and has a residual feeling in the mouth Will be things.
Therefore, when about 2% of wheat mass is added to bread dough, yeast proteolytic enzyme activity is appropriately controlled (suppressed), decomposition of gluten network during fermentation is appropriately controlled (suppressed), and texture・The bread will be of high quality.

As described above, when about 2% by mass of wheat is added to bread dough, not only the electrostatic binding by the salt contributes to the stability of the gluten network, but also the salt causes moderate yeast protease activity of the bread dough. Is controlled (suppressed), the degradation of the gluten network during fermentation is appropriately controlled (suppressed), and the texture and quality of the bread become good.
However, when the amount of salt is small or when salt is not used, the dough becomes unstable because electrostatic coupling by salt cannot be performed during formation of the gluten network in the dough preparation step.
According to the present invention, although the bread dough becomes unstable by lowering the salt concentration, by lowering the pH of the dough, it is stronger than 2% (normal concentration) of sodium chloride in the fermentation stage, and the proteolytic enzyme activity of yeast is higher. The present invention provides a technique for producing bread with good texture and quality by suppressing excessive destruction of the gluten network, and such a technique has not been known so far.

The present invention relates to the following (1) and (2) .
(1) ; In improving the texture of unsalted or reduced-salt breads, a bread dough containing water adjusted to pH 3.00 to 5.81 , salt of 2% or less by weight of wheat and yeast is used. The present invention relates to a method for improving texture of unsalted or reduced salt breads.

(2) ; The method according to (1) above, wherein the salt is 1% or less of the mass of wheat.

According to the method for producing unsalted or reduced-salt breads of the present invention, the salt concentration does not significantly affect the texture and quality of bread products, and the salt concentration is 2% or less, preferably less than 2%, and more preferably the mass of wheat. A method for producing "decreased salt breads" having 1% or less, or "unsalted breads" having a salt concentration of 0% of wheat mass is provided.
Further, according to the method for improving the texture of unsalted or reduced salt breads of the present invention, there is provided a method for improving the texture of “reduced salt breads” or “unsalted breads” as described above. To be done.
Further, according to the method for salt-free or dechlorination of breads of the present invention, breads having a salt concentration of 2% or less of wheat mass, preferably 2 without affecting the texture and quality of bread products. %, more preferably 1% or less, and most preferably 0%, to provide a salt-free or dechlorination method.

Generally, when the salt concentration of breads is reduced, not only the taste is deteriorated, but also it becomes impossible to control the proteolytic enzyme activity of yeast, resulting in breads with bad texture such as chewy texture. According to this, although the salt concentration is reduced, breads having a texture similar to that of bread having a normal salt concentration and good texture can be obtained.
Therefore, according to the present invention, since salt-free or dechlorinated breads can be obtained while maintaining the taste, lifestyle-related diseases such as hypertension caused by excessive intake of salt; gastric cancer; osteoporosis. It is expected to be able to greatly contribute to the prevention of diseases such as; In addition, it is expected to be able to provide bread that can be safely eaten by patients with kidney diseases and the like who need salt restriction.

3 is a graph showing the results of the breaking strength test of the bread manufactured according to the present invention in Example 1. 3 is a graph showing the results of a breaking strength test of bread produced in Example 1 with a salt concentration of 2%. 3 is a graph showing the results of a breaking strength test of bread manufactured with a salt concentration of 1% in Example 1. 5 is a graph showing the results of a breaking strength test of bread produced in Example 1 at a salt concentration of 0%. 5 is a graph showing the results of the texture test of the bread manufactured according to the present invention in Example 2. 5 is a graph showing the results of a texture test of bread manufactured with a salt concentration of 2% in Example 2. 5 is a graph showing the results of a texture test of bread manufactured with a salt concentration of 1% in Example 2. 5 is a graph showing the results of a texture test of bread manufactured with a salt concentration of 0% in Example 2. 5 is a graph showing the results of evaluating the cohesiveness of the texture test in Example 2. 5 is a graph showing the result of a creep test (E0 value: initial elastic modulus) in Example 3. 5 is a graph showing the results of a creep test (η1 value: delayed viscosity) in Example 3. 7 is a graph showing the results of the creep test (E0 value: initial elastic modulus) in Examples 4 and 5. 7 is a graph showing the results of a creep test (η1 value: delayed viscosity) in Examples 4 and 5. 7 is a graph showing the results of evaluating the cohesiveness of the texture test in Examples 4 and 5. 7 is a graph showing the results of evaluating the cohesiveness of the texture test in Example 6. 7 is a graph showing the results of a creep test (E0 value: initial elastic modulus) in Example 6. 9 is a graph showing the results of the creep test (η1 value: delayed viscosity) in Example 6.

The present invention is, firstly, a method for producing salt-free or reduced-salt breads, which comprises the following steps (A) to (C), wherein water adjusted to pH 2.9 to 6.2 is used. Thus, the present invention relates to a method for producing salt-free or salt-free breads, which weakens the proteolytic activity of yeast and makes salt-free or salt-free, even though the kneaded dough becomes unstable.
(A): a bread dough producing step of producing a bread dough containing water adjusted to pH 2.9 to 6.2, 2% or less by mass of wheat salt and yeast.
(B): A fermentation step of fermenting the bread dough obtained in the step (A).
(C): A baking step of baking the bread dough after the step (B).

That is, the first aspect of the present invention is a method for producing salt-free or reduced-salt breads, which comprises the steps (A) to (C) described above.

Here, the breads are basically in line with the "breads" defined by the Consumer Affairs Agency in accordance with the standard for displaying quality of breads, and include "bread", "sweet bread", and "other breads". To be
"Bread" is a bread that conforms to "Bread" defined in the standard for displaying quality of bread, and is made by putting bread dough in a bread mold and there are so-called square bread and mountain bread, and raisins etc. are inside. It also includes wrapped items.
"Sweet bread" is a bread that conforms to the "Sweet bread" specified in the bread quality labeling standard, and basically refers to breads other than "Bread", such as bean jam, jam bread, melon bread, croissants, Danish, pies. And the like.
"Other bread" refers to bread that conforms to "other bread" defined in the bread quality labeling standard, as well as so-called prepared bread and cooked bread, and examples thereof include French bread, rolls, rye bread, coppe bread, and sandwiches. ..
In the present invention, among these breads, “bread” is preferably applied.

The step (A), which is the first step in the method for producing salt-free or reduced-salt breads of the present invention, is a bread containing water adjusted to pH 2.9 to 6.2, salt of 2% or less by weight of wheat and yeast. This is a bread dough manufacturing process for manufacturing dough.

In this step (A), it is essential to use water adjusted to pH 2.9 to 6.2 and salt of 2% or less of wheat mass, and even if either one is omitted, the present The object of the invention cannot be achieved.

In the step (A), when water adjusted to pH 2.9 to 6.2 is not used, when salt is reduced with 2% or less of wheat mass, saltiness is not felt immediately after baking, and the next day, , It becomes a dry and crunchy bread, so that it is practically impossible to reduce the chloride content.
Of course, if 2% or less of the wheat mass is not used, it is not possible to obtain salt-free or reduced-salt breads in the first place.
Further, even if water adjusted to pH 2.9 to 6.2 is used, if 2% or less of the wheat mass is not used in salt, it will be a small bread without bulging or with little bulging. Not preferable.
By using water adjusted to pH 2.9 to 6.2 and using salt of 2% or less of wheat mass, breads having a size (bulging) and texture similar to those of ordinary breads can be obtained.

As the pH-adjusted water, acid-adjusted water having a pH range of 2.9 to 6.2 is used. Water adjusted to pH 2.90 to 6.11, more preferably pH 3.00 to 5.93, and still more preferably pH 3.00 to 5.81 is used.
However, the pH is appropriately adjusted within the range of pH 2.9 to 6.2 depending on the level of the salt concentration. That is, when the salt content is low and the salt concentration is low, the pH is set to be lower (to approach pH 2.9) within the above range. On the contrary, when the salt content is higher and the salt concentration is higher, the pH is set to a higher value (closer to pH 6.2) within the above range.
If the pH of the water is less than 2.9, it has a bad influence on the growth of yeast (gas fermentation ability and proteolytic enzyme activity ability), and even when the amount of salt is small, there is no bulge or small buns with little bulge. It becomes a kind and is not preferable.
On the other hand, if the pH of the water is more than 6.2, the bread will not be crunchy when the amount of salt is reduced, which is not preferable.

In the present invention, in order to obtain water whose pH is adjusted to 2.9 to 6.2, organic acids such as citric acid, L-ascorbic acid and acetic acid, and fruit juices containing these organic acids (lemon juice) , Yuzu fruit juice, pumpkin juice, orange juice, etc.), brewed vinegar, wine and the like, and a pH adjusting agent such as gluconolactone is added as a material. However, if glucono delta lactone is used in a large amount, a sourness will appear in the aftertaste when eating bread, so use with caution. Further, it is also possible to use a powdered fruit juice (for example, lemon powder or the like) instead of the fruit juice.
Note that the materials such as the above organic acids are not added only for pH adjustment, but since they have a function of lowering at least the pH of water, in the present specification, for convenience, These may be collectively referred to as a “pH adjusting material”.

Until now, it was said that when the dough became acidic (for example, pH4 or pH5) at the kneading stage of bread dough, it became unstable.
However, the pH of the bread dough is lowered by using water thus adjusted to the pH range of 2.9 to 6.2, so that the dough becomes temporarily unstable at the kneading stage. Even if it was, it was found that the activity of yeast proteolytic enzymes acting on the gluten network was suppressed at the fermentation stage, and excessive destruction of the gluten network could be prevented.
Therefore, the unsalted or reduced-salt breads obtained by the present invention do not deteriorate in texture and quality as breads as compared with ordinary breads.

Here, the effect of salt concentration and pH on the gluten network will be described as follows.
When salt of about 2% of wheat mass is added to bread dough like ordinary bread, binding in the protein molecule involving salt (Na ⁺ or Cl ⁻ ) is possible at the kneading stage. Next, in the fermentation stage, salt suppresses the proteolytic activity (protease activity) of yeast, the covalent bond in the protein molecule is hard to be broken, and the gluten network is appropriately cleaved. The fact that the gluten network is cut to some extent in the fermentation process is important for the "kiln noby" in the next baking process. As a result, after baking, a delicious bread with a bulge and a crunchy texture can be obtained.
Next, in this state, if the salt concentration is set to 0%, for example, in the kneading stage, the binding within the protein molecule relating to salt cannot be performed, resulting in unstable dough. Next, in the fermentation stage, salt cannot suppress the proteolytic activity (protease activity) of yeast, and the unstable gluten network is further cleaved. As a result, after baking, the bread has a thick inner layer and no crunch.

On the other hand, like the present invention, for example, when the salt concentration is set to 0%, but water whose pH is adjusted to 2.9 to 6.2 is used, at the kneading stage, the protein associated with salt is involved. Intramolecular bonds cannot be formed, resulting in unstable fabric. However, at the fermentation stage, although it is not possible to suppress the yeast's proteolytic activity (protease activity) with salt, lowering the pH moderately suppresses the yeast's proteolytic activity (protease activity). Is difficult to break, and further breakage of the unstable gluten network is difficult to proceed. As a result, after baking, a delicious bread with a bulge (size) equivalent to that of ordinary bread and a crunchy texture can be obtained.
In addition, when water having a pH adjusted to 2.9 to 6.2 is used, for example, when the salt concentration is set to 2%, in the kneading stage, binding within the protein molecule associated with salt is possible. .. Next, in the fermentation stage, salt suppresses the proteolytic activity (protease activity) of yeast, and lowering the pH also suppresses the proteolytic activity (protease activity) of yeast. It becomes a small bread.

If necessary, the pH adjusting material as described above is pulverized or liquefied, and the pulverized or liquefied "pH adjusting material" is individually packed in a container, and further, Can be made into a kit by combining it with flour, yeast, etc. in a container to prepare a kit for producing salt-free or salt-reduced breads.

Next, salt is used, but 2% or less of wheat mass is used, preferably 1% or less, more preferably 0.5% or less, most preferably 0%, and no salt is used. Thus, low-salt or non-salt (non-salt or low-salt) breads can be obtained.

In the step (A) of the present invention (bread dough manufacturing step), water adjusted to pH 2.9 to 6.2 as described above and salt of 2% or less by mass of wheat are used to adjust pH 2.9 to 6. A dough containing water adjusted to 2 and 2% or less of wheat mass of salt and yeast is produced.

Yeast is used in the step (A) (bread dough manufacturing step) of the present invention.
When producing inflated breads, there are those that are fermented using yeast, those that are fermented using seeds, and those that use a leavening agent without fermentation, but the present invention is yeast of these. It is applied when fermenting with.
As the yeast, of course, yeast for bread making, that is, yeast for bread making is used.
As yeast, either dry yeast or raw yeast can be used. Either or both of them may be used as necessary.
Also, even if yeast contains yeast food, there is no problem in bread making using this technology.

The function of yeast, of course, is to release carbon dioxide during the dough fermentation to swell the gluten membrane, but during the dough fermentation, yeast cuts the gluten network of the dough with its proteolytic enzyme. There is. In the fermentation stage, the gluten network of the bread dough is appropriately cut, which is necessary for the "kiln noby" of the bread when baking, but at the fermentation stage, the proteolytic activity of yeast is too strong, If the gluten network is cut too much, it will result in a crunchy bread with a thick inner layer after baking.
This means that the bread is baked while balancing the activities of both the gas generating ability and the gluten membrane cutting ability of yeast.

Salt has an action of suppressing the action of such yeast.
The salt has an osmotic pressure to suppress the activity of yeast (baking yeast), and consequently suppresses and regulates the fermentation of bread (suppresses and regulates the fermentation).
This means that the activity of yeast is suppressed by salt, and thus the carbon dioxide generating activity and the proteolytic enzyme (protease etc.) activity of yeast during bread dough fermentation are suppressed.
When about 2% of sodium chloride is added to bread dough during the production of bread, the proteolytic enzyme activity of yeast is moderately controlled, and the gluten network is moderately decomposed during fermentation, resulting in high quality bread.

In the present invention, surprisingly, by using water adjusted to have a pH of 2.9 to 6.2, when the salt content is reduced or salt-free without using salt of about 2% of wheat mass, yeast protein is not used. It was found that the degrading enzyme activity was suppressed and the gluten membrane cutting force was suppressed.
In the present invention, the dough becomes unstable when no salt is added, but by lowering the pH, the proteolytic enzyme activity is considerably strongly suppressed at the fermentation stage, and even in the unstable dough, The gluten network remains, which gives the same texture as bread with added salt.

As described above, the bread dough according to the present invention contains water, salt and yeast adjusted to pH 2.9 to 6.2 as described above, and includes bread flour as long as it is bread dough. Since salt is most preferably salt-free, it means that salt is not included.
That is, the bread dough in the present invention basically consists of water, salt, yeast, and flour for breads adjusted to pH 2.9 to 6.2, and further, if necessary, taste and flavor. For such purposes, sugars such as sugar, shortenings, oils and fats, eggs, milk, skim milk powder, soybean lecithin and the like can be used.

Here, as wheat flour for breads, gluten 11.5 mass% or more of strong flour is mainly used, but if necessary, together with this strong flour, or instead of strong flour, medium-strength flour (gluten 10 mass% is used. % Or more and less than 11.5% by mass) or soft flour (less than 10% by mass of gluten) can also be used. Furthermore, rice flour or the like can be used in combination with wheat flour, if necessary.

Examples of the saccharide include sugar, honey, and the like, as well as trehalose, sorbitol, xylitol, and the like, and one of these may be used alone, or two or more thereof may be used in combination. As the saccharide, sugar (e.g., white sugar, granulated sugar or brown sugar) is most preferable.

The oils and fats are not particularly limited as long as they are edible, and edible animal and vegetable oils can be used.
Specifically, for example, edible vegetable oils such as soybean oil, rapeseed oil, corn oil, palm oil, olive oil and the like, edible animal oils such as butter, beef tallow, lard, and processed fats and oils such as shortening, butter and the like. Solid fats and oils are more preferred.

The present invention uses the above-mentioned materials to produce breads through the steps (A) (bread dough production step), (B) step (fermentation step), and (C) step (baking step). However, breads can also be produced by "home bakery" which can automate these processes.

In the first step (A) (bread dough manufacturing step) of the present invention, a predetermined amount of the above-mentioned ingredients are weighed and put in a bowl or the like, mixed and kneaded to manufacture a bread dough. By kneading, the protein contained in the flour absorbs water and forms a mesh-like gluten network.
The kneading time may be carried out until the bread dough becomes as soft as an ear lobe, and is not particularly limited, but is usually about 10 to 15 minutes.

Next, in the present invention, as the step (B), a fermentation step of fermenting the bread dough obtained in the step (A) is performed.
Here, the fermentation process includes the fermentation processes from the primary to the tertiary as described below, but the fermentation may be performed only once.
This fermentation process can be performed under the conditions generally used. Fermentation is preferably performed at a temperature of about 30 to 35°C.
Usually, the bread dough obtained as described above is subjected to a treatment such as rounding, and then once subjected to a primary fermentation step called floor time to lie it, and then a dough swelled by the primary fermentation step. A secondary fermentation process called bench time is carried out by pressing and removing carbon dioxide, dividing and rounding as needed, and then resting it. Although performed, any fermentation step can be omitted if desired.

Further, in the present invention, as the step (C), a baking step is performed in which the bread dough after the step (B) (fermentation step) is baked.
The calcination may be performed under the calcination conditions that are usually performed, and is not particularly limited.
Generally, it is baked at a temperature of about 180 to 250° C. for about 10 to 50 minutes.
The firing means may be a commonly used firing means, and examples thereof include heating with infrared rays, heating with far infrared rays, and heating with superheated steam or normal pressure steam.

An example of the case where the above steps are performed by "home bakery" is as follows.
First, weigh the above ingredients and put them in "Home Bakery", and knead them (about 18 minutes), add yeast, let them sit down (about 60 minutes), knead (about 9 minutes), ferment (about 120 minutes). The firing (for about 33 minutes) is fully automatic.

In this way, the target breads can be produced.
According to the first aspect of the present invention having the above-mentioned configuration, unsalted breads (that is, breads having a salt content of 0%) or salt content are not significantly affected on the texture and quality of bread products. A method for producing reduced salt breads having a salt concentration lower than 1% and higher than the conventional 2% is provided.

Secondly, the present invention, secondly, in improving the texture of unsalted or reduced-salt breads, breads containing water adjusted to pH 2.9 to 6.2, salt of 2% or less by weight of wheat, and yeast. It also provides a method for improving the texture of unsalted or reduced salt breads, which is characterized by using dough.

The second aspect of the present invention is the above-mentioned first aspect of the present invention, which is a method for producing unsalted or reduced salt breads (first aspect of the present invention) or a method for improving the texture of unsalted or reduced salt breads (the present The second aspect of the invention is different, but similar in that it is characterized by using a bread dough containing water adjusted to pH 2.9 to 6.2, 2% or less of wheat mass of salt and yeast. Is.
Therefore, for the description of these, the description in the first aspect of the present invention is directly referred to.

According to the second method for improving the texture of unsalted or reduced salt breads according to the present invention, the unsalted breads as described above or the salt content is less than 1%, which is higher than the conventional salt concentration of 2%. Methods for improving the texture of reduced salt breads are provided.

Here, as described above, the texture is a general term for "texture" that is perceived by the sense of touch in the oral cavity during the process of chewing and swallowing food, and includes the concepts of texture, mouthfeel, and texture. , Is a concept that includes sensory evaluation of mechanical properties derived from the organization and structure of food.

This texture is a sensory evaluation, which is evaluated by the human senses, but it can be evaluated to some extent by measuring the hardness and cohesiveness of breads. Using a dynamic viscoelasticity measuring device (rheometer), the hardness and cohesiveness of breads are measured and evaluated.

According to the present invention, although the salt content is greatly reduced to 0% to less than 1% of the mass of wheat, it shows the same level of texture as breads having a normal salt content (about 2%) and is soft, Soft and fluffy, elastic and good quality unsalted or reduced salt breads can be obtained.
In particular, the bread obtained according to the present invention has a texture of the bread at the same level as that of the bread using 2% normal salt even after 24 hours, not only after 2 hours after baking. Soft and fluffy, fluffy, elastic and good quality unsalted or reduced salt breads that retain texture.

Furthermore, the present invention thirdly uses bread dough containing water adjusted to pH 2.9 to 6.2, salt of 2% or less by weight of wheat and yeast and yeast in unsalting or dechlorinating bread. The present invention provides a salt-free or dechlorination method for breads, which is characterized by the above.
A third aspect of the present invention is characterized by using a bread dough containing water adjusted to pH 2.9 to 6.2, salt of 2% or less of wheat mass and yeast and yeast when the bread is salt-free or dechlorinated. And basically the same as described in the first aspect of the present invention.
Therefore, for the description of the third aspect of the present invention, the description of the first aspect of the present invention is directly referred to.

ADVANTAGE OF THE INVENTION According to the salt-free or salt-reducing method for breads of the present invention, breads having a salt content of 0% to less than 1% are salt-free or salt-reduced without significantly affecting the texture and quality of bread products. A method of salification is provided.

Hereinafter, the present invention will be specifically described with reference to Examples and the like, but the present invention is not limited thereto.

Preparation Example 1 (Preparation of pH-adjusted water of pH 4.3 using kabosu fruit juice)
0.6 ml (600 μl) of kabosu fruit juice was added to 180 ml of water to prepare water having a pH adjusted to 4.3 (sometimes referred to as “pH-adjusted water using kabosu fruit juice”).

Preparation Example 2 (Preparation of pH-adjusted water having a pH of 5.4 using kabosu juice)
0.3 ml (300 μl) of kabosu fruit juice was added to 180 ml of water to adjust the pH to 5.4 (sometimes referred to as “pH-adjusted water using kabosu fruit juice”).

Preparation Example 3 (Preparation of pH-adjusted water having a pH of 4.2 using yuzu fruit juice)
To 180 ml of water, 0.6 ml (600 μl) of yuzu fruit juice was added to adjust the pH to 4.2 (sometimes referred to as “pH adjusted water using yuzu fruit juice”).

Preparation Example 4 (Preparation of pH-adjusted water of pH 5.1 using yuzu fruit juice)
To 180 ml of water, 0.3 ml (300 μl) of yuzu fruit juice was added to adjust the pH to 5.1 to prepare water (sometimes referred to as “pH adjusted water using yuzu fruit juice”).

Preparation Example 5 (Preparation of pH adjusted water of pH 3.8 using lemon juice)
0.1 ml (100 μl) of lemon juice was added to 180 ml of water to adjust the pH to 3.8 (sometimes referred to as “pH adjusted water using lemon juice”).

Preparation Example 6 (Preparation of pH adjusted water having a pH of 3.8 using orange juice)
Water having a pH adjusted to 3.8 by adding 155 ml of orange juice to 25 ml of water (sometimes referred to as "pH adjusted water using orange juice") was prepared.

Preparation Example 7 (Preparation of pH-adjusted water of pH 4.3 using citric acid)
To 180 ml of water, 0.03 g (30 mg) of citric acid was added to prepare water whose pH was adjusted to 4.3 (sometimes referred to as "pH adjusted water using citric acid").

Preparation Example 8 (Preparation of pH-adjusted water of pH 4.3 using acetic acid)
Water whose pH was adjusted to 4.3 by adding 0.04 ml (40 μl) of acetic acid to 180 ml of water (sometimes referred to as “pH adjusted water using acetic acid”) was prepared.

Preparation Example 9 (Preparation of pH-adjusted water having pH 3.1 using gluconodeltalactone)
Gluconodelta lactone 0.05 g (50 mg) was added to 180 ml of water to adjust the pH to 3.1 (sometimes referred to as "pH adjusted water using glucono delta lactone").

Preparation Example 10 (Preparation of pH-adjusted water of pH 4.3 using red wine)
5 ml of red wine was added to 175 ml of water to adjust the pH to 4.3 (sometimes referred to as "pH-adjusted water using red wine").

Production Example 1 (Production of unsalted bread using kabosu fruit juice)
Using a home bakery (Home bakery manufactured by Panasonic Corporation, SD-BH106), bread was produced as follows.
That is, pH adjusted water (pH 4.3) using 0.6 ml (600 μl) of pumpkin juice obtained in Preparation Example 1, 250 g of strong flour, 10 g of butter, 17 g of sugar, 6 g of skim milk, dry yeast (super camellia, 2.8g of Nisshin Foods Co., Ltd. is put into a home bakery, and then, fully automatic, (A) process (bread dough manufacturing process), (B) process (fermentation process), (C) process (baking). The bread was manufactured through the steps.
Specifically, when added to a home bakery, kneading (18 minutes), yeast addition, aging (60 minutes), kneading (9 minutes), fermentation (120 minutes), baking (33 minutes) are performed automatically, and bread Was manufactured.

Production Example 2 (production of unsalted bread using kabosu fruit juice)
Production Example 1 was repeated in the same manner as Production Example 1 except that pH-adjusted water (having a pH of 5.4) using 0.3 ml (300 μl) of kabosu fruit juice obtained in Production Example 2 was used. Bread was produced.

Production Example 3 (production of unsalted bread using yuzu fruit juice)
Bread was produced in the same manner as in Production Example 1 except that the pH-adjusted water using yuzu fruit juice (pH 4.2) obtained in Production Example 1 was used.

Production Example 4 (Production of unsalted bread using yuzu fruit juice)
In the same manner as in Production Example 1, except that the pH-adjusted water using yuzu fruit juice (of pH 5.1) obtained in Production Example 4 was used and 1% of salt was used in Production Example 1. Then, bread was produced.

Production Example 5 (Production of unsalted bread using lemon juice)
Bread was produced in the same manner as in Production Example 1 except that the pH-adjusted water using lemon juice obtained in Production Example 5 (pH 3.8) was used.

Production Example 6 (production of unsalted bread using orange juice)
Bread was produced in the same manner as in Production Example 1 except that the pH-adjusted water using orange juice (pH 3.8) obtained in Production Example 1 was used.

Production Example 7 (Production of unsalted bread using citric acid)
Bread was produced in the same manner as in Production Example 1 except that the pH-adjusted water using citric acid (pH 4.3) obtained in Production Example 1 was used.

Production Example 8 (Production of unsalted bread using acetic acid)
Bread was produced in the same manner as in Production Example 1 except that the pH-adjusted water using acetic acid (pH 4.3) obtained in Production Example 1 was used.

Production Example 9 (Production of unsalted bread using gluconodeltalactone)
Bread was produced in the same manner as in Production Example 1 except that the pH-adjusted water using gluconodeltalactone obtained in Production Example 1 (pH 3.1) was used. ..

Production Example 10 (production of unsalted bread using red wine)
Bread was produced in the same manner as in Production Example 1 except that the pH-adjusted water using red wine (pH 4.3) obtained in Production Example 1 was used.

Example 1 (breaking strength test)
(1) A breaking strength test was performed on the unsalted bread using the pumpkin juice obtained in Production Example 2 to measure the physical properties of the bread.
The physical properties were measured 2 hours and 24 hours after firing, respectively. At this time, the bread was left as it was until 2 hours after baking to lower the temperature, and then the bread was wrapped in a wrap and stored in a plastic bag. Storage was performed within the range of 20-26°C.
(2) Content and Results of Breaking Strength Test A breaking strength test was performed 2 hours and 24 hours after firing using a dynamic viscoelasticity measuring device (RE-3305, manufactured by Yamadensha Co., Ltd.), respectively. The results are shown in Figure 1. The breaking strength test measures the resistance to breaking, and measures the force (load (gf)) required to deform the bread at a constant speed (strain rate (%)) to determine the bread crumbs. You can check the hardness. For example, in order to set the strain rate to 25% or 80%, the larger the load required, the larger the breaking strength and the bread is harder.
For comparison, in Production Example 1, 180 ml of water (pH 7.6) was used without using water whose pH was adjusted to the range of 2.9 to 6.2, and the salt concentration was 2% and the salt concentration was A breaking strength test was performed on each of the breads similarly prepared at 1% and 0% salt concentration. The results are shown in FIGS. 2, 3 and 4, respectively.

From the comparison of FIG. 2, FIG. 3, and FIG. 4, it can be seen that as the salt concentration of bread decreases from 2% to 1% and 0%, the breaking strength particularly after 24 hours of baking increases.
On the other hand, from FIG. 1, even when the salt concentration is 0%, the breaking strength does not increase even after 24 hours of baking by using the kabosu fruit juice, which is the same level as when the salt concentration is 2%. You can see that it has become.

Example 2 (texture test)
(1) A texture test was performed on the unsalted bread using the pumpkin juice obtained in Production Example 2 to measure the physical properties of the bread.
The physical properties were measured 2 hours and 24 hours after firing, respectively. At this time, the bread was left as it was until 2 hours after baking to lower the temperature, and then the bread was wrapped in a wrap and stored in a plastic bag. Storage was performed within the range of 20-26°C.

(2) Contents and Results of Texture Test A texture test was performed 2 hours and 24 hours after firing using a dynamic viscoelasticity measuring device (RE-3305, manufactured by Yamadensha). Results are shown in FIG.
For the purpose of comparison, in Production Example 2, 180 ml of water (pH 7.6) was used without using water whose pH was adjusted to the range of 2.9 to 6.2. A texture test was performed on each of the breads prepared in the same manner at 1% and a salt concentration of 0%. The results are shown in FIGS. 6, 7 and 8, respectively.

(3) Evaluation of cohesiveness in texture test 3-1) Cohesiveness is one of the mechanical properties of foods involved in texture. Although the bread is deformed or damaged when a load is applied, the load is continuously applied twice, and the load area energy ratio at the first time and the second time is examined to evaluate the cohesiveness. The results are shown in Fig. 9.
That is, unsalted bread using the pumpkin juice obtained in Production Example 1; unsalted bread using the yuzu fruit juice obtained in Production Example 3; unsalted bread using the yuzu fruit juice obtained in Production Example 4; Unsalted bread using the lemon juice obtained in Production Example 5; Unsalted bread using the orange juice obtained in Production Example 6; Unsalted bread using the citric acid obtained in Production Example 7; Production Example Aggregate-free bread using acetic acid obtained in Example 8; unsalted bread using gluconodeltalactone obtained in Production Example 9; unsalted bread using red wine obtained in Production Example 10; The sex was evaluated and shown in FIG.
For the purpose of comparison, in Production Example 2, 180 ml of water (pH 7.6) was used without using water whose pH was adjusted to the range of 2.9 to 6.2. The cohesiveness of breads produced in the same manner at 1% and a salt concentration of 0% was evaluated, and the results are shown in FIG.
In FIG. 9, the data on the left side of each example is the data after 2 hours of firing, and the data on the right side of each example is the data after 24 hours of firing.

3-2) According to FIGS. 5 to 9, the cohesiveness decreases as the salt concentration of bread decreases from 2% to 1% and 0% compared to when the salt concentration is 2%. I understand.
On the other hand, even if the salt concentration is 0%, by using water whose pH is adjusted in the range of 2.9 to 6.2, the texture test profile and cohesiveness are You can see that it is at the same level as when.

Example 3 (creep test)
(1) Contents of creep test For the breads obtained in Production Examples 1, 3, 4, 5, 7, 8, 9, and 10, the dynamic viscoelasticity measuring device (RE- 3305, Sanden Co., Ltd.) was used to perform the creep test.
The physical properties were measured 2 hours and 24 hours after firing, respectively. At this time, the bread was left as it was until 2 hours after baking to lower the temperature, and then the bread was wrapped in a wrap and stored in a plastic bag. Storage was performed within the range of 20-26°C.
In the creep test, the amount of deformation of the food under a constant load is measured. The E0 value (initial elastic modulus) and the η1 value (delayed viscosity) in the creep test are shown in FIG. 10 and FIG. 11, respectively.
10 and 11, the data on the left side of each example is the data after 2 hours of firing, and the data on the right side of each example is the data after 24 hours of firing.

That is, unsalted bread using the pumpkin juice obtained in Production Example 1; unsalted bread using the yuzu fruit juice obtained in Production Example 3; unsalted bread using the yuzu fruit juice obtained in Production Example 4; Unsalted bread using the lemon juice obtained in Production Example 5; Unsalted bread using the citric acid obtained in Production Example 7; Unsalted bread using the acetic acid obtained in Production Example 8; Production Example 9 Creep test was carried out on unsalted bread using gluconodeltalactone obtained in 1.; unsalted bread using red wine obtained in Production Example 10, and the E0 value (initial elastic modulus) at that time is shown. The η1 value (delayed viscosity) is shown in FIG.
In addition, for comparison, without using water whose pH was adjusted to the range of 2.9 to 6.2, the bread prepared at a salt concentration of 2%, a salt concentration of 1%, and a salt concentration of 0% was subjected to creep. A test was performed, and the E0 value (initial elastic modulus) and the η1 value (delayed viscosity) at that time are shown in FIG. 10 and FIG. 11, respectively.
Here, it is shown that as the E0 value (initial elastic modulus) and the η1 value (delayed viscosity) increase, the texture of bread crumbs becomes harder.

(2) Results of Creep Test According to FIGS. 10 and 11, as the salt concentration of bread decreased from 2% to 1% and 0%, E0 value (initial elastic modulus) and η1 value after 24 hours of baking. It can be seen that (delayed viscosity) is large and the crumb of bread has a hard texture.
On the other hand, even if the salt concentration of the bread is 0%, by using the water whose pH is adjusted in the range of 2.9 to 6.2, even if the salt concentration is low, E0 after baking for 24 hours It can be seen that the value (initial elastic modulus) and the η1 value (delayed viscosity) are at the same level as when the salt concentration is 2%.

Example 4 (use of raw yeast A)
(1) Production of bread In Production Example 1 (production of unsalted bread using kabosu fruit juice), instead of 2.8 g of dry yeast (manufactured by Nisshin Foods Co., Ltd.), raw yeast A (Oriental Yeast Co., Ltd. )) Bread was produced in the same manner as in Production Example 1 except that 5.6 g was used.
(2) Creep Test The bread test obtained using the raw yeast A obtained in (1) above was subjected to a creep test in the same manner as in Example 3.
FIG. 12 shows the E0 value (initial elastic modulus), and FIG. 13 shows the η1 value (retarded viscosity) of “0% sodium chloride 0.6 ml (600 μl)”.
12 and 13, the data on the left side of each example is the data after 2 hours of firing, and the data on the right side of each example is the data after 24 hours of firing.
In addition, for comparison, a creep test was performed on bread prepared with 0% salt concentration without using raw yeast A and water whose pH was adjusted to the range of 2.9 to 6.2. went. FIG. 12 shows the E0 value (initial elastic modulus), and FIG. 13 shows the η1 value (delayed viscosity).
Further, for reference, the dry yeast used in the creep test in Example 3 was used, and the salt concentration was 2%, without using water whose pH was adjusted to the range of 2.9 to 6.2. Creep tests were conducted on breads produced with a salt concentration of 1% and a salt concentration of 0%, respectively. FIG. 12 shows the E0 value (initial elastic modulus), and FIG. 13 shows the η1 value (delayed viscosity). Therefore, this graph is the same as that in FIGS. 10 and 11.

According to FIG. 12 and FIG. 13, even when the raw yeast A was used, the E0 value (initial elastic modulus) and η1 value (delayed viscosity) 24 hours after firing were It can be seen that the level is the same as or lower than that when the concentration is 2%.

(3) Evaluation of cohesiveness in texture test 3-1) The breadth obtained in (1) above was subjected to a texture test in the same manner as in Example 2 to evaluate cohesiveness. The results are shown in Fig. 14.
For comparison, the cohesiveness was similarly evaluated for bread prepared at a salt concentration of 0% without using water whose pH was adjusted to the range of 2.9 to 6.2. Indicated.
For further reference, salt concentration 2%, salt concentration 1%, and salt concentration 0% were used without using dry yeast and water whose pH was adjusted to the range of 2.9 to 6.2. The produced bread was also evaluated for cohesiveness and shown in FIG. Therefore, the graph shown in FIG. 14 is the same as that shown in FIG.
In FIG. 14, the data on the left side of each example is the data after 2 hours of firing, and the data on the right side of each example is the data after 24 hours of firing.

3-2) According to FIG. 14, even when raw yeast A is used instead of dry yeast, the salt concentration becomes 0 by using water whose pH is adjusted to the range of 2.9 to 6.2. It can be seen that even in%, the cohesiveness by the texture test is at the same level as when the salt concentration is 2%.

Example 5 (use of raw yeast B)
(1) Production of Bread In Production Example 1, except that 2.8 g of dry yeast (manufactured by Nisshin Foods Co., Ltd.) was used instead of 2.8 g of dry yeast B (manufactured by Nippon Sugar Beet Sugar Co., Ltd.). Bread was produced in the same manner as in Production Example 1.
(2) Creep Test The bread test prepared using the raw yeast B obtained in (1) above was subjected to a creep test in the same manner as in Example 3.
FIG. 12 shows the E0 value (initial elastic modulus), and FIG. 13 shows the η1 value (retarded viscosity) of “0% sodium chloride 0.6 ml (600 μl)”.
12 and 13, the data on the left side of each example is the data after 2 hours of firing, and the data on the right side of each example is the data after 24 hours of firing.
In addition, for comparison, a creep test was performed on bread prepared with 0% salt concentration without using raw yeast B and water having a pH adjusted to a range of 2.9 to 6.2. went. FIG. 12 shows the E0 value (initial elastic modulus), and FIG. 13 shows the η1 value (delayed viscosity).
Further, for reference, the dry yeast used in the creep test in Example 3 was used, and the salt concentration was 2%, without using water whose pH was adjusted to the range of 2.9 to 6.2. Creep tests were conducted on breads produced with a salt concentration of 1% and a salt concentration of 0%, respectively. FIG. 12 shows the E0 value (initial elastic modulus), and FIG. 13 shows the η1 value (delayed viscosity). Therefore, this graph is the same as that in FIGS. 10 and 11.

According to FIG. 12 and FIG. 13, even when the raw yeast B was used, the E0 value (initial elastic modulus) and the η1 value (delayed viscosity) 24 hours after baking were 2% when the salt concentration was 2%. It is at the same level as or less than the time, suggesting that the bread is not hard.

(3) Evaluation of cohesiveness in texture test 3-1) The breadth obtained in (1) above was subjected to a texture test in the same manner as in Example 2 to evaluate cohesiveness. The results are shown in Fig. 14.
For comparison, the cohesiveness was similarly evaluated for bread prepared at a salt concentration of 0% without using water whose pH was adjusted to the range of 2.9 to 6.2. Indicated.
Further, for comparison, a salt concentration of 2%, a salt concentration of 1%, and a salt concentration of 0% were obtained without using dry yeast and water whose pH was adjusted to a range of 2.9 to 6.2. The bread produced in this way was also evaluated for cohesiveness and shown in FIG.
In FIG. 14, the data on the left side of each example is the data after 2 hours of firing, and the data on the right side of each example is the data after 24 hours of firing.
3-2) According to FIG. 14, even when raw yeast B is used instead of dry yeast, the salt concentration is 0 by using water whose pH is adjusted to the range of 2.9 to 6.2. It can be seen that even in%, the cohesiveness in the texture test after 24 hours of firing is at the same level as when the salt concentration is 2%.

Example 6 (Evaluation of cohesiveness of bread using pH-adjusted water having various pH values)
(1) Preparation of various pH-adjusted water To 180 ml of water, the predetermined amount of the material shown in Table 1 below was added, and the NO. 1 to NO. PH-adjusted water having various pH values (range of pH 3.00 to 6.11) shown in No. 6 was prepared.

(2) Production of bread Bread was produced in the same manner as in Production Example 1 except that the various pH-adjusted water (pH 3.00 to 6.11) obtained in (1) above was used. ..

(3) Evaluation of cohesiveness in texture test With respect to the bread produced in (2) above, a texture test was performed in the same manner as in Example 2 to evaluate cohesiveness. The results are shown in Fig. 15.
For comparison, bread prepared similarly using 180 ml of water (pH 7.6) without using various pH-adjusted waters and having a salt concentration of 2%, a salt concentration of 1% and a salt concentration of 0% was also used. The cohesiveness was evaluated and shown in FIG. In FIG. 15, the data on the left side of each example is the data after 2 hours of firing, and the data on the right side of each example is the data after 24 hours of firing.

(4) Results of evaluation of cohesiveness in texture test According to FIG. 15, as the salt concentration of bread was reduced from 2% to 1% and 0%, as compared with when the salt concentration was 2%, baking was particularly performed. It can be seen that the cohesiveness is reduced by the texture test after 24 hours.
On the other hand, by using various pH-adjusted water (range of pH 3.00 to 6.11), even if the salt concentration is 0%, the cohesiveness after 24 hours of calcination shows that the salt concentration is 2%. You can see that it is at the same level as when.

Example 7 (Creep test of bread using pH-adjusted water having various pH values)
(1) Production of bread using pH-adjusted water having various pH values The pH-adjusted water (range of pH 3.00 to 6.11) having various pH values prepared in (1) of Example 6 was used. Except for the above, the same procedure as in Production Example 1 was carried out to produce bread.
(2) The bread test using the pH-adjusted water having various pH values (in the range of pH 3.00 to 6.11) obtained in (1) above was subjected to the creep test in the same manner as in Example 3. ..
The results are shown in FIGS. 16 and 17. 16 and 17, the data on the left side of each example is the data after 2 hours of firing, and the data on the right side of each example is the data after 24 hours of firing.
For comparison, bread prepared in the same manner using 180 ml of water (pH 7.6) without using various pH-adjusted waters at a salt concentration of 2%, a salt concentration of 1% and a salt concentration of 0% was also used. , And the creep test was performed respectively. FIG. 16 shows the E0 value (initial elastic modulus), and FIG. 17 shows the η1 value (delayed viscosity).
As described above, when the E0 value (initial elastic modulus) and the η1 value (delayed viscosity) increase, the texture of bread crumb becomes harder.

(3) Results of Creep Test According to FIG. 16 and FIG. 17, as the salt concentration of bread decreased from 2% to 1% and 0%, in particular, E0 value after 24 hours of baking (initial elastic modulus), It can be seen that the η1 value (delayed viscosity) is large, and the crumb of bread has a hard texture.
On the other hand, by using various pH-adjusted waters (in the range of pH 3.00 to 6.11), the E0 value (initial elastic modulus) and η1 value after 24 hours of firing even if the salt concentration is 0%. It can be seen that (retarded viscosity) is at the same level as when the salt concentration is 2%.

The present invention is expected to be widely applicable in the baking industry.
INDUSTRIAL APPLICABILITY The present invention provides a technique for producing easier-to-eat reduced-salt breads and unsalted breads, which can be used for the purpose of reducing salt in order to prevent various diseases.
In addition, if the powdered or liquefied pH adjusting material is individually packed in a container, or if it is a kit packed in a container in combination with flour, yeast, etc., it is dissolved in a predetermined amount of water to adjust the pH. It can be easily adjusted to the range of 2.9 to 6.2, and home-baked bread can easily be made into low-salt breads and non-salt breads.
The technique of the present invention is based on the activity control of the yeast protease in the fermentation stage of bread, and also for salt other than salt, such as millet bread, in the bread making process when it affects the swelling of the bread, It can be widely used.

Claims (2)

In improving the texture of unsalted or reduced-salt breads, a bread dough containing water adjusted to pH 3.00 to 5.81 , salt of 2% or less of wheat mass and yeast is used. A method for improving the texture of salt or low-salt bread. The method according to claim 1, wherein the salt is 1% or less of the mass of wheat.