JP6799441B2 - Water roux dough for bakery products - Google Patents

Description

The present invention is a water roux dough for bakery products for producing a bakery product that has good mixing properties with the main kneaded dough, has excellent flavor, has a good internal phase, and has a soft and firm texture. The present invention relates to a bakery product using the same, and a method for producing a water roux dough for bakery products.

In recent years, the water roux method has come to be widely used as one of the methods for obtaining bakery products such as bread and Western confectionery with a chewy texture. In the production of bakery products, a part of the flour material is kneaded in the presence of high temperature water to make a water roux dough, and in the main kneading process, the remaining flour material is added to this water roux dough. This is a method of obtaining a bakery product by a conventional method in which medium-sized dough, yeast, water at room temperature, auxiliary ingredients, etc. are added and kneaded to form a bakery dough.

However, the water roux dough is kneaded in the presence of high-temperature water, and most of the starchy material contained in the flour raw material is gelatinized, so that the dough has high viscous elasticity. There was a problem that it was difficult to mix uniformly with raw materials such as powder raw materials and water, that is, there was a problem that the mixing property was poor.

This problem of mixing can be solved by using a water roux dough with a high water content. However, the water roux dough with a high water content ages remarkably, and in particular, when stored at a refrigerating temperature, the dough ages rapidly, and in extreme cases, water separation occurs and mold is generated. When bakery dough is manufactured using such aged water roux dough, the extensibility of the dough is reduced, so that the internal phase of the obtained bakery product becomes rough or the texture becomes dry. There was a problem that it would end up.

Therefore, a method of adding fats and oils to the water roux dough (see, for example, Patent Document 1), a method of adding a specific milk protein to the water roux dough (see, for example, Patent Document 2), and a specific underwater oil type for the water roux dough. A method of blending an emulsion (see, for example, Patent Document 3), a method of blending an emulsifier in a water roux dough (see, for example, Patent Document 4), and a method of blending an acidic oil-in-water emulsified oil / fat composition in a water roux dough (for example, Patent). (Refer to Document 5), prevent the aging of the water roux dough, and improve the internal phase and texture of the obtained bakery product by methods such as blending a specific dairy raw material with the water roux dough (see, for example, Patent Document 6). Attempts are being made.

However, these methods cannot solve the problem of mixing in the main kneading and the problem of aging of the water roux dough at the same time, and the effect is not sufficient especially when the water roux dough with a high water content is used. In addition, there was a problem that the texture of the obtained bakery product became messy.

Japanese Unexamined Patent Publication No. 2003-265093 Japanese Unexamined Patent Publication No. 2003-265094 Japanese Unexamined Patent Publication No. 2004-0000029 Japanese Unexamined Patent Publication No. 2003-0239355 JP-A-2009-1468 Japanese Unexamined Patent Publication No. 2009-201469

Therefore, an object of the present invention is a bakery capable of obtaining a water roux dough having a good miscibility with the kneaded dough and a bakery product having an excellent flavor, a good internal phase and a soft and firm texture. To provide the dough.

As a result of diligent research, the present inventor has found that the above object can be achieved by adding whey mineral to the water roux dough.
That is, the present invention was made based on the above findings, and is a hot water roux for bakery products containing 0.001 to 1 part by mass of whey mineral as a solid content with respect to 100 parts by mass of flours and / or starches. It provides the dough.

The present invention also provides a bakery dough containing the above-mentioned hot water roux dough for bakery products.

The present invention also provides a bakery product which is a baked and / or fried product of the bakery dough.

Further, the present invention comprises a seed dough material containing 0.001 to 1 part by mass of whey mineral as a solid content with respect to 100 parts by mass of flours and / or starches, in the presence of water at 80 to 100 ° C. It provides a method for producing hot water roux dough for bakery products to be kneaded below.

According to the water roux dough for bakery products of the present invention, the miscibility with the kneaded dough is good, the flavor is excellent, the internal phase is good, and the texture is soft and firm without increasing the water content. You can get a bakery product that shows.
According to the method for producing a hot water roux dough for bakery products of the present invention, the mixture with the kneaded dough is good, the flavor is excellent, the internal phase is good, and the dough is soft and firm without increasing the water content. You can easily obtain a bakery product that has a smooth texture.

Hereinafter, the hot water roux dough for bakery products of the present invention will be described in detail.
The flours and / or starches used in the present invention are the main components in the hot water roux dough for bakery products. In the hot water roux dough for bakery products of the present invention, only the above-mentioned flours may be used, only the above-mentioned starches may be used, or the above-mentioned flours and the starches may be used in combination. The flours used in the present invention include, for example, strong flour, semi-strong flour, medium-strength flour, French flour, weak flour, durum flour, wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, and rye. Examples include whole grain flour, soybean flour, and honeybee flour. In the present invention, one kind selected from those exemplified as the above-mentioned flours may be used, or two or more kinds may be used in combination. Examples of starches used in the present invention include starches such as cornstarch, waxy cornstarch, tapioca starch, horse bell starch, wheat starch, sweet potato starch, sago starch, rice starch, and glutinous rice starch, and their chemical starches. And so on. In the present invention, one kind selected from those exemplified as the above-mentioned starches may be used, or two or more kinds may be used in combination. In the present invention, flours are preferably used, and particularly strong flour is preferably used.

Next, the whey mineral which is the active ingredient of the present invention will be described in detail.
Whey minerals are milk or whey (whey) from which proteins and lactose have been removed as much as possible, and are characterized by containing milk ash in a high concentration. Therefore, the mineral composition has a ratio close to that of the raw material milk or whey.

As the whey mineral used in the present invention, whey mineral having a calcium content of less than 2% by mass, particularly less than 1% by mass, is used in that a soft and flavorful bread can be obtained. Is preferable. The lower the calcium content, the more preferable.

Whey minerals produced from milk by a usual production method have a calcium content of 5% by mass or more in the solid content. As a method for obtaining whey minerals having a calcium content of less than 2% by mass, whey minerals are obtained by removing lactose and protein from milk or whey by membrane separation and / or ion exchange, and further cooling. Insert a method of using acidic whey using milk with reduced calcium in advance, or a step of removing whey minerals from sweet whey produced as a by-product during cheese production, for example by centrifugation. There is a way to get it. In terms of efficiency and cost in industrial implementation, when producing whey minerals from sweet whey, for example, by inserting a step of removing calcium after concentrating the minerals to some extent by membrane separation. It is preferable to adopt the method. The decalcification method used here is not particularly limited, and a known method such as a precipitation method by maintaining temperature control can be adopted.

The whey mineral may be in any form such as fluid, paste or powder. Of those forms, it is preferable to use it in the form of powder. When the whey mineral is powdered, lactose and protein are removed from milk or whey to obtain a liquid whey mineral, and then, for example, the liquid whey mineral is concentrated and spray-dried to granulate. do it.

The content ratio of the whey mineral in the water roux dough for bakery products of the present invention is 0.001 to 1 part by mass of whey mineral as a solid content with respect to 100 parts by mass of flours and / or starches. It is preferably 0.01 to 1 part by mass, more preferably 0.01 to 0.3 part by mass. In the present invention, "with respect to 100 parts by mass of flours and / or starches" means a ratio of flours and starches to 100 parts by mass of flours when only flours are used. On the other hand, when only starches are used among the flours and starches, it means the ratio to 100 parts by mass of the starches. When both flours and starches are used, it means the ratio of flours and starches to a total of 100 parts by mass. Hereinafter, the term "relative to 100 parts by mass of flours and / or starches" is used in the above meaning.
Here, if the content of whey mineral is less than 0.001 part by mass, the effect of the present invention, particularly the effect of improving the mixing property, is not observed, and if it is more than 1 part by mass, the flavor of the obtained bakery product is obtained. May affect.

The water roux dough for bakery products of the present invention preferably contains saccharides as a solid content of 1 to 30 parts by mass, more preferably 5 to 20 parts by mass, and further preferably 5 parts by mass with respect to 100 parts by mass of flours and / or starches. It is preferably contained in an amount of up to 15 parts by mass. If the content of saccharides is less than 1 part by mass, the aging resistance of the water roux dough may deteriorate. If it exceeds 30 parts by mass, the flours and / or starches may not be sufficiently gelatinized during the production of the water roux dough, and as a result, a bakery product having a good internal phase and a soft and firm texture. May not be obtained.

Examples of sugars that can be used in the hot water seed dough for bakery products of the present invention include fine white sugar (sugar), granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, malt sugar, lactose, and cyclodextrin. , Enzyme saccharified syrup, acid saccharified sucrose, reduced polysucrose, reduced lactose, sorbitol, xylitol, martitol, erythritol, mannitol, palatinit, lactitol, linear oligosaccharide alcohol, branched oligosaccharide alcohol, highly saccharified reduced sucrose, reduced malt sugar syrup , Reduced water candy, isomerized liquid sugar, sucrose-bound water candy, oligosaccharide, xylose, trehalose, fructo-oligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligosaccharide, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, milk fruit oligo Examples thereof include sugar, hemicellulose, molaces, isomaltooligosaccharide, maltooligosaccharide, coupling sugar, raffinose, lactulose, theandeoligosaccharide, gentioligosaccharide and the like, and one or more selected from these can be used.

The water roux dough for bakery products of the present invention preferably contains edible oils and fats. By containing edible oils and fats, the aging resistance of the hot water roux dough for bakery products is further improved, the mechanical resistance of the bakery dough is also increased, and the texture of the obtained bakery product is soft and has good melting in the mouth. It also has high aging resistance.

The edible oils and fats used in the hot water dough for bakery products of the present invention are not particularly limited, and are, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, and rice oil. , Sunflower oil, soybean oil, beef tallow, milk fat, pork fat, cacao fat, fish oil, whale oil, butter oil and other vegetable fats and oils, animal fats and oils, and one or more selected from hydrogenation, sorting and ester exchange. Examples of processed oils and fats that have undergone the above treatment. Further, emulsions containing edible fats and oils, for example, butter, margarine, cream, milk, concentrated milk and the like, and processed fats and oil products such as shortening and fluid shortening can also be used. In the hot water roux dough for bakery products of the present invention, one kind selected from those exemplified as the above-mentioned edible oils and fats may be used, or two or more kinds may be used in combination.

The content of edible oils and fats in the water roux dough for bakery products of the present invention is 1 to 250 parts by mass with respect to 100 parts by mass of flours and / or starches. If the amount of edible oil / fat is less than 1 part by mass, the effect of obtaining aging resistance is not sufficient, and it is preferably 5 parts by mass or more. On the other hand, the higher the content of edible oils and fats, the better the aging resistance of the water roux dough and the aging resistance of the obtained bakery product, but if it exceeds 250 parts by mass, it becomes difficult to produce the water roux dough. .. Further, from the viewpoint of workability and the taste of the finished bakery product, the content of edible fats and oils is preferably 150 parts by mass or less, more preferably 50 parts by mass or less. Therefore, the content of the edible oil / fat is preferably 5 to 150 parts by mass, more preferably 5 to 50 parts by mass with respect to 100 parts by mass of the flours and / or starches.

Further, when the water roux dough for bakery products of the present invention contains edible fats and oils, it is preferable to use the emulsified fats and oils containing the whey minerals in that the flavor of the obtained bakery products is improved. The emulsified state of the emulsified oil and fat at this time may be either a water-in-oil type or an oil-in-water type, but the oil-in-water type is preferable from the viewpoint of better dispersibility in the dough. The content of whey minerals in the emulsified fats and oils is preferably 0.05 to 5% by mass, more preferably 0.1 to 1% by mass in the emulsified fats and oils. The content of the edible fat and oil in the emulsified fat and oil is preferably 5 to 65% by mass, more preferably 10 to 50% by mass in the emulsified fat and oil. The content of water in the emulsified fat and oil is preferably 30 to 94.95% by mass, more preferably 49 to 89.5% by mass in the emulsified fat and oil. As the above-mentioned water, those used for producing the water roux dough can be used without particular limitation, and specific examples thereof include natural water and tap water.
The emulsified fats and oils, if necessary as other components, include emulsifiers, antioxidants, sugar alcohols, starches, wheat flours, inorganic salts and organic acid salts, gelling agents, dairy products, milk proteins, enzymes, etc. Taste components such as egg products, flavoring agents and seasonings, coloring agents, preservatives, pH adjusters and the like can be used.

The water content in the water roux dough for bakery products of the present invention includes the content of the above-mentioned edible oil and fat emulsion, the above-mentioned emulsified oil and fat, and the water contained in the following others, and the content of the flours and / or starches 100. It is preferably 50 to 150 parts by mass, more preferably 70 to 130 parts by mass with respect to parts by mass. As the above-mentioned water, those used for producing the water roux dough can be used without particular limitation, and specific examples thereof include natural water and tap water.

In addition to the above-mentioned grains, starches, dextrin minerals, sugars, edible oils and fats, and water, the hot water dough for bakery products of the present invention has been used in conventional hot water for bakery products, if necessary. Thickening stabilizers, emulsifiers, metal ion sequestering agents, sweeteners, milk and dairy products, egg products, inorganic salts, organic acid salts, proteolytic enzymes such as chymosin, transglutaminase, lactase (β-galactosidase), α -Glycolytic enzymes such as amylase and glucoamylase, diglyceride, plant starch, plant starch ester, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit, fruit meat, vegetables, vegetable juice, spices, spice extracts, herbs, linear dextrin・ Dextrins such as branched dextrin and cyclic dextrin, cacao and cacao products, coffee and coffee products, various other food materials, flavoring ingredients such as flavoring agents, bitterness agents, seasonings, coloring agents, preservatives, antioxidants , PH adjuster, strengthening agent, etc. may be contained.

Next, a method for producing a hot water roux dough for bakery products of the present invention will be described.
The method for producing a water roux dough for bakery products of the present invention comprises a seed dough material containing 0.001 to 1 part by mass of whey mineral as a solid content with respect to 100 parts by mass of flours and / or starches. It is kneaded in the presence of water at 80 to 100 ° C.

The kneading method may be any method as long as it is conventionally used in the hot water seed method, and is not particularly limited. For example, a method of adding boiling water to the seed dough material and kneading the seed dough material, or water at room temperature for the seed dough material. Alternatively, a method of adding hot water and kneading while heating may be mentioned, and the dough temperature (kneading temperature) after kneading may be 50 to 80 ° C, preferably 55 to 70 ° C. The amount of water and the kneading time are not limited in any way, and may be within the range normally used in the conventional water roux method. For example, the amount of water is 100 parts by mass of flours and / or starches. On the other hand, the mixing time is 2 to 20 minutes with 50 to 150 parts by mass.

In the method for producing a hot water roux dough for bakery products of the present invention, the seed dough material may contain edible oils and fats. When the seed dough material contains edible fats and oils, the content of the edible fats and oils in the seed dough material is preferably 1 to 250 parts by mass with respect to 100 parts by mass of flours and / or starches, and is 5 to 150 parts by mass. It is more preferably parts by mass, and more preferably 5 to 50 parts by mass. When the seed dough material contains edible fats and oils, the edible fats and oils and the whey minerals are added to the flours and / or starches in the form of the edible fats and oils and the emulsified fats and oils containing the whey minerals. Is preferable. The contents of edible fats and oils, whey minerals, water and the like in the emulsified fats and oils, the emulsified state of the emulsified fats and oils, etc. are as described above. The method for producing the emulsified oil and fat is not particularly limited, and the emulsified oil and fat can be produced by a known method.

When an emulsion is used as the edible oil or fat used in the present invention, or when the emulsified oil or fat is used, the emulsion or the emulsified oil or fat is heated to 80 to 100 ° C., and the emulsion or the emulsified oil or fat is heated to 80 to 100 ° C. The water contained in the emulsified fat and oil can be used as water at 80 to 100 ° C. used for kneading.

The bakery dough of the present invention contains the above-mentioned hot water roux dough for bakery products.
The content of the water roux dough for bakery products in the bakery dough of the present invention is 100 parts by mass of whole flours and / or starches in the bakery dough containing the flours and / or starches used in the water roux dough. On the other hand, it is 10 to 100 parts by mass, preferably 30 to 80 parts by mass.

The type of the bakery dough is not particularly limited, but for example, bread, variety red, sweet bread, French bread, British bread, rye bread, denish pastry, English muffin, grissini, coffee cake, brioche. , Storen, panelone, croissant, yeast pie, pita, nan, muffin, steamed bread, yeast donut, waffle, pie and other bread dough, and snack castella, butter cake, sponge cake, chiffon cake, sand cake and other cake dough. Furthermore, these frozen products and refrigerated products can be mentioned.
Among them, in the present invention, bread dough is preferable because a large texture improving effect can be obtained by using the water roux dough, and more preferably bread dough, various red dough, sweet bread dough, and French bread dough. is there.

The bakery dough can be produced according to a general bakery dough production method. For breads, the medium seed method, straight method, etc., for cakes, the all-in-mix method, sugar batter. The method, flower batter method, etc. can be selected as appropriate.
For example, taking a method for producing bread as an example, all the methods used in the method for producing bread by the conventionally known hot water roux method can be used. For example, a method of adding flour, yeast, and other auxiliary ingredients and normal temperature water to the hot water roux dough for bakery products and kneading them by a conventional method. Separately from the hot water roux dough for bakery products, wheat flour, yeast, other auxiliary ingredients, and normal temperature Water roux is added and kneaded by a conventional method to obtain a medium-sized dough, and the hot water roux dough for bakery products and the medium-sized dough are mixed (if necessary, with flour and other auxiliary ingredients) and kneaded by a conventional method. The method etc. can be mentioned.

The bakery product of the present invention is obtained by baking and / or frying the bakery dough, and exhibits a soft and firm texture with a good internal phase.
The baking method and the frying method are not particularly limited, and can be obtained according to a general bakery dough manufacturing method.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

<Manufacturing of whey minerals>
[Manufacturing Example 1]
The sweet whey obtained as a by-product in the production of cheese is separated by nanofiltration membrane, then concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heat-treated at 80 ° C. for 20 minutes. The precipitate formed in the above was separated by centrifugation and removed, and this was further concentrated with an evaporator to obtain whey mineral A having a solid content of 98% by mass by a spray-drying method. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

[Manufacturing Example 2]
The sweet whey obtained as a by-product in the production of cheese is separated by nanofiltration membrane, then further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then further concentrated by an evaporator. Whey mineral B having a solid content of 98% by mass was obtained by a spray-drying method. The calcium content in the solid content of the obtained whey mineral B was 2.2% by mass.

<Manufacturing of emulsified oil and fat composition>
[Manufacturing Example 3]
An oil phase in which 0.1 part by mass of lecithin and 0.1 part by mass of glycerin fatty acid ester were dissolved in 8 parts by mass of palm oil was prepared. On the other hand, 68 parts by mass of water, 8 parts by mass of lactose, 15 parts by mass of defatted milk powder (sugar content = 50% by mass, protein content = 36% by mass), 0.5 parts by mass of whey mineral A, 0.2 parts by mass of phosphate. , An aqueous phase in which 0.1 part by mass of a fragrance was dissolved was prepared. The oil phase and the aqueous phase were mixed at 65 ° C. and stirred to prepare a preliminary emulsion. The pre-emulsified product is sterilized at 143 ° C. for 5 seconds with a VTIS sterilizer (UHT sterilizer Sterilab manufactured by Alfa Laval), homogenized at a pressure of 10 MPa, cooled to 5 ° C., and emulsified oil and fat in the form of an oil-in-water type. Composition A was obtained.

[Manufacturing Example 4]
With the same formulation and production as in Production Example 3 except that 0.5 parts by mass of whey mineral B obtained in Production Example 2 was used instead of 0.5 parts by mass of whey mineral A obtained in Production Example 1 above. , An emulsified oil / fat composition B in the form of an oil-in-water type was obtained.
[Manufacturing Example 5]

An emulsified oil-and-fat composition in the form of an oil-in-water type, with the same composition and production as in Production Example 3 except that the amount of water compounded was changed from 68 parts by mass to 68.5 parts by mass without blending whey mineral A. C was obtained.

<Manufacturing of hot water roux dough for bakery products, bakery dough, and bakery products>
[Example 1]
To 500 g of strong flour, 0.5 g of whey mineral A, 50 g of sugar, 50 g of soybean liquid oil, and 500 g of hot water (95 ° C.) obtained in Production Example 1 are added and thoroughly kneaded, and the dough for bakery products (A) ) Was obtained. The kneading temperature was 70 ° C.
The obtained water roux dough (A) for bakery products contains 0.1 parts by mass of whey mineral as a solid content, 10 parts by mass of sugars, and 10 parts by mass of edible fats and oils with respect to 100 parts by mass of flours and / or starches. It contained a portion.

The water roux dough (A) for bakery products obtained here was stored at 5 ° C. for 3 days. After that, 1500 g of strong flour, 100 g of sugar, 40 g of yeast, 2 g of yeast food, 40 g of salt, and 1120 g of water (normal temperature) were added to the hot water dough (A) for bakery products, and kneaded for 3 minutes at low speed and 5 minutes at medium speed. Here, 100 g of margarine was added and further kneaded for 2 minutes at low speed and 5 minutes at medium speed to obtain a bakery dough (A).
Here, the mixing property of the water roux dough (A) with the main kneading dough was visually observed and evaluated according to the following evaluation criteria, and the results are shown in Table 1.

The obtained bakery dough (A) was divided and rolled into 200 g after a floor time of 60 minutes, and after a bench time of 15 minutes, it was molded with a moulder, and 6 pieces of this were put into a 3-loaf pullman mold, 38. The bakery product (A) (pullman bread) was obtained by fermenting in a hoiro at ° C. and a relative humidity of 85% for 60 minutes, covering the lid, and baking in a fixed kiln at 200 ° C. for 45 minutes.
The obtained bakery product (A) was stored at 25 ° C. for 24 hours, sliced to a thickness of 12 mm with a slicer, subjected to a comparative test for evaluation of texture, flavor, and internal phase, and the results are shown in Table 1. did.

[Example 2]
Hot water roux dough (B) for bakery products, bakery dough (B), with the same composition and manufacturing method as in Example 1 except that 0.5 g of whey mineral B was used instead of 0.5 g of whey mineral A in Example 1. And a bakery product (B) was obtained.
The obtained water roux dough (B) for bakery products contains 0.1 parts by mass of whey mineral as a solid content, 10 parts by mass of sugars, and 10 parts by mass of edible fats and oils with respect to 100 parts by mass of flours and / or starches. It contained a portion.
The mixing properties of the water roux dough and the evaluation of the bakery product were carried out in the same manner as in Example 1, and the results are shown in Table 1.

[Example 3]
To 500 g of strong flour, 100 g of the emulsified oil / fat composition A obtained in Production Example 3, 35 g of sugar, 42 g of soybean liquid oil, and 430 g of hot water (95 ° C.) were added and thoroughly kneaded, and the dough (C) for bakery products was sufficiently mixed. Got The kneading temperature was 70 ° C.
The obtained water roux dough (C) for bakery products contains 0.1 parts by mass of whey mineral as a solid content, 10 parts by mass of sugars, and 10 parts by mass of edible fats and oils with respect to 100 parts by mass of flours and / or starches. It contained a portion.
The bakery dough (C) and the bakery product have the same composition and manufacturing method as in Example 1 except that the hot water roux dough (C) for bakery products is used instead of the hot water roux dough (A) for bakery products in Example 1. (C) was obtained.
The mixing properties of the water roux dough and the evaluation of the bakery product were carried out in the same manner as in Example 1, and the results are shown in Table 1.

[Example 4]
The water roux dough (D) for bakery products, the bakery dough (D), and the bakery dough (D) have the same composition and manufacturing method as in Example 3 except that 100 g of the emulsified oil / fat composition B is used instead of 100 g of the emulsified oil / fat composition A in Example 3. A bakery product (D) was obtained.
The obtained water roux dough (D) for bakery products contains 0.1 parts by mass of whey mineral as a solid content, 10 parts by mass of sugars, and 10 parts by mass of edible fats and oils with respect to 100 parts by mass of flours and / or starches. It contained a portion.
The mixing properties of the water roux dough and the evaluation of the bakery product were carried out in the same manner as in Example 1, and the results are shown in Table 1.

[Example 5]
The water roux dough (E) for bakery products, the bakery dough (E), with the same composition and manufacturing method as in Example 1 except that the amount of whey mineral A added in Example 1 was changed from 0.5 g to 0.15 g. And the bakery product (E) was obtained.
The obtained water roux dough (E) for bakery products contains 0.03 parts by mass of whey minerals as solids, 10 parts by mass of sugars, and 10 parts by mass of edible fats and oils with respect to 100 parts by mass of flours and / or starches. It contained a portion.
The mixing properties of the water roux dough and the evaluation of the bakery product were carried out in the same manner as in Example 1, and the results are shown in Table 1.

[Example 6]
Hot water roux dough (F) for bakery products, bakery dough (F), with the same composition and manufacturing method as in Example 1 except that the amount of whey mineral A added in Example 1 was changed from 0.5 g to 1.0 g. And a bakery product (F) was obtained.
The obtained water roux dough (F) for bakery products contains 0.2 parts by mass of whey mineral as a solid content, 10 parts by mass of sugars, and 10 parts by mass of edible fats and oils with respect to 100 parts by mass of flours and / or starches. It contained a portion.
The mixing properties of the water roux dough and the evaluation of the bakery product were carried out in the same manner as in Example 1, and the results are shown in Table 1.

[Comparative Example 1]
The water roux dough (G) for bakery products, the bakery dough (G), and the bakery product (G) have the same composition and manufacturing method as in Example 1 except that 0.5 g of whey mineral A in Example 1 is not added. Got
The obtained hot water roux dough (G) for bakery products does not contain whey minerals, but contains 10 parts by mass of sugars and 10 parts by mass of edible fats and oils with respect to 100 parts by mass of flours and / or starches. Met.
The mixing properties of the water roux dough and the evaluation of the bakery product were carried out in the same manner as in Example 1, and the results are shown in Table 1.

[Comparative Example 2]
The water roux dough (H) for bakery products, the bakery dough (H), and the bakery dough (H) and the bakery dough (H) and the bakery dough (H) and the bakery dough (H) and the bakery dough (H) and the bakery dough (H) and A bakery product (H) was obtained.
The obtained hot water roux dough (H) for bakery products does not contain whey minerals, but contains 10 parts by mass of sugars and 10 parts by mass of edible fats and oils with respect to 100 parts by mass of flours and / or starches. Met.
The mixing properties of the water roux dough and the evaluation of the bakery product were carried out in the same manner as in Example 1, and the results are shown in Table 1.

<Mixability evaluation criteria>
⊚: Very good.
◯: It was good.
Δ: It was a little defective.
X: A lump was formed.
<Bread softness evaluation criteria>
⊚: Very good.
◯: It was good.
Δ: The texture was slightly dry.
X: The texture was aged, hard and dry.
<Evaluation criteria for the chewy texture of bread>
⊚: Very good.
◯: It was good.
Δ: The feeling of firmness was weak.
×: The feeling of tightness was not felt.
<Bread flavor evaluation criteria>
⊚: A strong aroma and sweetness were felt, which was extremely good.
◯: Aroma and sweetness were felt and were good.
Δ: The aroma and sweetness were slightly weak.
X: The aroma and sweetness were weak.
<Evaluation criteria for the internal phase of bread>
⊚: Very good.
◯: It was good.
Δ: The internal phase was slightly inhomogeneous.
X: It was a rough internal phase.

Claims (6)

With respect to 100 parts by mass of flours and / or starches, 0.03 to 0.2 parts by mass of milk roux minerals, 1 to 30 parts by mass of sugars as solids, and 1 to 250 parts by mass of edible fats and oils. Water roux dough for bakery products containing 50 to 150 parts by mass of water . Claim 1 bakery products for water species fabric according Using emulsified oil containing the whey mineral. The water roux dough for bakery products according to claim 2, wherein the emulsified state of the emulsified fat is an oil-in-water type. A bakery dough containing the hot water roux dough for bakery products according to any one of claims 1 to 3. A bakery product that is a baked and / or fried product of the bakery dough according to claim 4. With respect to 100 parts by mass of flours and / or starches, 0.03 to 0.2 parts by mass of milk roux minerals, 1 to 30 parts by mass of sugars as solids, and 1 to 250 parts by mass of edible fats and oils. A method for producing a water roux dough for bakery products in which the seed dough material contained in the portion is kneaded in the presence of water at 80 to 100 ° C. , and the amount of the above water is 100 parts by mass of flours and / or starches. A method for producing hot water roux dough for bakery products , which is 50 to 150 parts by mass .