JP6951898B2 - Anti-cracking agent for frozen bread dough surface - Google Patents

Description

The present invention relates to a crack inhibitor for the surface of frozen bread dough, which is used by adhering to the surface of bread dough after molding and before freezing.

In the production of bread, the frozen dough manufacturing method is widely used as a method for rationalizing the production process. This manufacturing method improves productivity by dividing the continuous work up to baking by freezing it in the middle, thawing it as needed, and performing the rest of the process at a convenient place and time. be. Frozen dough manufacturing methods include a molding freezing method in which the dough is frozen after molding and a post-freezing method in which the dough is frozen after the dough is frozen. In these frozen doughs, the surface of the dough dries during long-term frozen storage. As a result, the gluten is hardened and the extensibility is lowered, so that the outer skin has a hard texture and the surface of the dough is cracked, and as a result, the bread has a rough appearance after cooking.

Therefore, in order to solve these problems, Patent Document 1 discloses a production method in which a film of fats and oils, proteins or polysaccharides is formed on the surface of bread dough and stored in a freezer. However, since the surface of the fabric is hydrophilic, oils and fats are repelled, so it is difficult to cover the surface uniformly. In addition, a film containing only proteins and polysaccharides has a weak effect of preventing water permeation like fats and oils, so the effect is insufficient. Further, Patent Document 2 proposes a method of coating the surface of a molded dough with a water-containing substance such as milk, whole egg, egg white, or egg yolk to enhance freezing resistance, but the surface of the dough dries when stored frozen for a long period of time. Since the ingredients other than fats and oils are concentrated, the appearance of the bread is spoiled after cooking. Further, although O / W emulsions are described in Examples 8 and 12, they are composed only of shortening, emulsifier and water, and since proteins and polysaccharides are not used, they have low freezing resistance and emulsification during freezing. The effect is insufficient because it breaks and a uniform oil film is not formed.

Japanese Unexamined Patent Publication No. 11-75673 Japanese Unexamined Patent Publication No. 2-286033

An object of the present invention is to suppress cracks in a molded frozen dough or a frozen dough after proofing during frozen storage, and to have a good texture and a good appearance without surface cracks even after long-term storage and then cooking. It is to provide a crack inhibitor for the surface of a frozen bread dough from which bread can be obtained.

As a result of diligent research to solve the above problems, the present inventors have applied a specific oil-in-water emulsion, a crack inhibitor for the surface of frozen bread dough, to the surface of the dough before storing the bread dough in a frozen state. Therefore, they have found that a good bread obtained by cooking this bread dough without having a hard texture and without cracking can be obtained, and have completed the present invention.

That is, the first of the present invention is an oil-in-water emulsion containing 10 to 50% by weight of liquid fat and oil, 2 to 12% by weight of protein, and 38 to 88% by weight of water in the entire crack inhibitor. Regarding anti-cracking agent for the surface of frozen bread dough. A preferred embodiment relates to the above-mentioned anti-cracking agent for the surface of frozen bread dough, wherein the protein is derived from soybean. The second aspect of the present invention relates to a frozen dough to which the above-mentioned anti-cracking agent for the surface of frozen bread dough is attached and frozen. A preferred embodiment relates to a method for producing a frozen dough, which comprises attaching the above-mentioned anti-cracking agent for the surface of frozen bread dough to the dough after molding and before freezing.

According to the present invention, cracks in the molded frozen dough and the frozen dough after proofing during frozen storage are suppressed, and even if the dough is stored for a long period of time and then cooked, it has a good texture and a good appearance without surface cracks. It is possible to provide a crack inhibitor for the surface of frozen bread dough, which can obtain bread.

Hereinafter, the present invention will be described in more detail. The crack inhibitor for the surface of frozen bread dough of the present invention is an oil-in-water emulsion containing a specific amount of liquid fat, protein and water.

The liquid fats and oils are fats and oils in a liquid state at 20 ° C., for example, vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, palm kernel oil, palm oil, corn oil, safflower oil, cottonseed oil, and fish oil. Examples of the animal oils and fats of the above, and those obtained by appropriately treating these using techniques such as hydrogenation, separation, and ester exchange, and at least one selected from these groups can be used. Among them, rapeseed oil, soybean oil, corn oil, safflower oil, and cottonseed oil are preferable, and rapeseed oil, soybean oil, and corn oil are more preferable because the amount of crystals below the freezing point is small and the emulsification is not easily broken during freezing.

The content of the liquid fat is preferably 10 to 50% by weight, more preferably 15 to 30% by weight, still more preferably 20 to 25% by weight, based on the total amount of the crack inhibitor for the surface of the frozen bread dough. If it is less than 10% by weight, the entire surface of the dough cannot be sufficiently covered with oil and fat, and cracks may not be suppressed. Further, if it is more than 50% by weight, the underwater oil type type cannot be maintained and separated, and the surface of the bread dough cannot be uniformly covered with oil and fat, and cracks on the surface of the dough during frozen storage may not be suppressed.

The protein is not particularly limited as long as it is an edible protein having an emulsifying action, and examples thereof include soybean-derived protein, whey protein, casein, and egg white. Among them, soybean-derived protein having high emulsification stability is preferable. ..

The content of the protein is preferably 2 to 12% by weight, more preferably 4 to 10% by weight, still more preferably 6 to 8% by weight, based on the total amount of the crack inhibitor for the surface of the frozen bread dough. If it is less than 2% by weight, the emulsifying action of the protein is not sufficient, so that the dough surface cannot be separated and uniformly covered with fats and oils, and cracks on the dough surface during frozen storage may not be suppressed. On the other hand, if it is more than 12% by weight, the protein contained excessively may be concentrated due to the drying of the surface of the dough during long-term freezing storage, which may impair the appearance.

The water content is preferably 38 to 88% by weight, more preferably 50 to 81% by weight, further preferably 60 to 76% by weight, particularly preferably 67 to 74% by weight, based on the total amount of the crack inhibitor for the surface of the frozen bread dough. If it is less than 38% by weight, the viscosity becomes too high, and it becomes difficult to uniformly adhere the crack inhibitor to the surface of the fabric, and cracks may not be suppressed. On the other hand, if it is more than 88% by weight, the viscosity is lost, and after adhering to the dough, it runs off, and cracks may not be suppressed.

In the crack inhibitor for the surface of frozen bread dough of the present invention, in addition to the raw materials described above, sugars, salts, emulsifiers, thickeners, flavors, pH adjusters and the like can be added, if necessary.

Examples of the saccharides include monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides in which three or more monosaccharides are bonded, sugar alcohols in which the carboxyl group of the sugar is reduced, dextrin, water candy and the like. It can be exemplified.

Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, glycerin mono fatty acid ester, glycerin di fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin. ..

The thickener can impart an appropriate viscosity when the anti-cracking agent is attached to the surface of the dough, and can improve the anti-cracking effect and workability of the surface of the dough during frozen storage. It is preferable to add it to the anti-cracking agent for the surface of frozen bread dough. Examples of the thickener include guar gum, pectin, alginic acid, xanthan gum, gellan gum, carrageenan and locust bean gum. The content of the thickener is preferably 0.05 to 0.5% by weight, more preferably 0.1 to 0.3% by weight, based on the total amount of the crack inhibitor for the surface of the frozen bread dough. If it is less than 0.05% by weight, appropriate viscosity is not imparted, and the crack prevention effect and workability may not be improved. If it is more than 0.5% by weight, the viscosity becomes too high and the workability is poor. May become.

The pH adjusting agent is preferably an adjusting agent capable of adjusting the pH to be alkaline for the purpose of increasing the solubility of the protein and ensuring hygiene, for example, trisodium citrate, sodium acetate, sodium carbonate, sodium hydrogen carbonate and the like. Can be mentioned. The content of the pH adjuster is preferably 0.05 to 0.5% by weight in the entire anti-cracking agent for the surface of frozen bread dough.

As a method of using the crack inhibitor for the surface of the frozen bread dough of the present invention, it is preferable to attach it to the surface of the dough after molding and before freezing. The method of adhering is not particularly limited, and examples thereof include coating, spraying, and dipping.

An example of producing the crack inhibitor for the surface of the frozen bread dough of the present invention is illustrated below. First, the aqueous phase containing the protein and the oil phase are stirred and mixed to be pre-emulsified, and then manufactured through normal manufacturing steps (pre-emulsification, homogenization, sterilization or sterilization, cooling). An example of each process condition is as follows. Pre-emulsification may be carried out at, for example, 50 to 70 ° C. for 10 to 30 minutes, and may be mixed with a simple stirrer, or a high-speed stirrer such as a TK homomixer may be used. The homogenization is usually carried out using a general homogenizer under a pressure of 1.0 to 30.0 MPa. The homogenization may be performed either before sterilization or sterilization or after sterilization or sterilization, but in terms of emulsion stability, it is preferably performed both before sterilization or sterilization and after sterilization or sterilization. As a method of sterilization or sterilization, direct heating such as injection type and infusion type, indirect heating such as plate type, tubular type and jacket type can be used, and sterilization or sterilization by UHT, HTST, retort, Joule heating or the like can be used. Can be sterilized. The emulsion sterilized or sterilized in this manner is usually cooled to 5 to 10 ° C. to produce the crack inhibitor for the surface of the frozen bread dough of the present invention.

The type of bread to which the anti-cracking agent for the surface of the frozen bread dough of the present invention can be used is not particularly limited, and examples thereof include breads such as bread, rolls, anpan, cream buns, sweet buns, cooked breads, and donuts.

The frozen dough to which the anti-cracking agent for the surface of the frozen bread dough of the present invention is attached can be obtained by heating while it is frozen or after thawing. Here, cooking refers to processing such as baking, frying, steaming, steaming, and microwave cooking, and cooking can be performed for 1 to 90 minutes at a dough temperature of 80 to 120 ° C. preferable.

Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

<Evaluation of bread rolls>
The texture and appearance of the bread rolls obtained in Examples and Comparative Examples were evaluated by 10 skilled panelists, and the average value of the evaluation points was used as the evaluation value. The evaluation criteria at that time were as follows.

(Texture)
5 points: The texture is equivalent to that of bread rolls that have not been frozen and stored, which is a very preferable texture.
4 points: Compared to bread rolls that have not been stored frozen, the outer skin feels a little hard, but it has a favorable texture.
3 points: Compared to bread rolls that have not been stored frozen, the outer skin is hard and has a slightly inferior texture.
2 points: Compared to bread rolls that have not been stored frozen, the outer skin is hard and the texture is poor.
1 point: Compared to bread rolls that have not been stored frozen, the outer skin is clearly hard and the texture is extremely poor.

(exterior)
5 points: Very good appearance with no cracks or roughness 4 points: Almost no cracks or roughness, good appearance.
3 points: There are some cracks and roughness, and the appearance is slightly inferior.
2 points: There are cracks and roughness, and the appearance is bad.
1 point: There are obvious cracks and roughness, and the appearance is very bad.

<Comprehensive evaluation of bread rolls>
A comprehensive evaluation was carried out based on the results of each evaluation of the texture and appearance of bread rolls having a storage period of 2 months, 3 months and 4 months at -20 ° C. The evaluation criteria at that time are as follows.

A: The texture and appearance all satisfy 4.5 points or more and 5.0 points or less.
B: The texture and appearance are all 4.0 points or more and 5.0 points or less, and at least one of them is 4.0 or more and less than 4.5 points.
C: The texture and appearance are all 3.0 points or more and 5.0 points or less, and at least one of them is 3.0 or more and less than 4.0 points.
D: The texture and appearance are all 2.0 or more and 5.0 or less, and at least one of them is 2.0 or more and less than 3.0.
E: At least one of them is less than 2.0 in the evaluation of texture and appearance.

<Raw materials used in Examples, Comparative Examples and Reference Examples>
1) "Million" manufactured by Nisshin Seifun Co., Ltd.
2) "Johakuto" manufactured by Toyo Sugar Refining Co., Ltd.
3) "Refined salt" manufactured by the Salt Industry Center of Japan
4) "Skim milk powder" manufactured by Yotsuba Milk Products Co., Ltd.
5) "Liquid whole egg (sterilized)" manufactured by Kewpie Tamago Co., Ltd.
6) "Kaneka East GA" manufactured by Kaneka Corporation
7) "Kaneka Dou Louver EF4" manufactured by Kaneka Corporation
8) "Everlight G" manufactured by Kaneka Corporation
9) "Rapeseed oil (iodine value: 117)" manufactured by Kaneka Corporation
10) "MS-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
11) "ALPHA5800-IP" manufactured by Solei
12) Warrnambool Cheese and Butter "WPC80"
13) "Guapak" manufactured by DSP Gokyo Food & Chemical Co., Ltd.
14) "Palm stearin (melting point: 50 ° C)" manufactured by Kaneka Corporation

(Reference example) Making rolls (without anti-cracking agent)
A roll was prepared according to the formulation shown in Table 1. That is, after putting the ingredients excluding shortening into a mixer bowl and kneading at low speed for 2 minutes and at medium speed for 6 minutes, adding shortening, mixing at medium speed for 6 minutes and high speed for 4 minutes, and kneading at 18 ± 2 ° C. I raised it. After mixing, store at 20 ° C for 20 minutes, divide and roll the dough into 60 g, take a bench time at 20 ° C for 5 minutes to recover the damage of the dough, and then shape the dough into rolls with a moulder. A roll bread dough was prepared. Immediately after that, the dough was cooled to the cooling end point temperature using a shock freezer in an atmosphere of −30 ° C. at a cooling rate of 1.2 ° C./min to obtain a frozen roll pan dough after molding. The obtained dough is stored at −20 ° C. for 2 months, 3 months and 4 months, thawed at 20 ° C. for 120 minutes, fermented in a proofer at 35 ° C. and 75% humidity for 60 minutes, and placed in a reel oven at 205 ° C. Baking for 10 minutes gave a roll. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.

(Example 1) Preparation and evaluation of anti-cracking agent for surface of frozen bread dough According to the formulation shown in Table 2, an anti-cracking agent for the surface of frozen bread dough was prepared. That is, soybean protein was dissolved in water at 60 ° C. to prepare an aqueous phase portion. Rapeseed oil was added to this aqueous phase portion, pre-emulsification was performed for 20 minutes, and then sterilization treatment was performed at 142 ° C. for 4 seconds in a UHT sterilizer. Then, after homogenizing treatment at a pressure of 5.0 MPa, it was cooled to 5 ° C. with a cooler and filled in a container to obtain a crack inhibitor. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. A frozen roll bread dough was obtained after molding in the same manner as in the reference example except that 0.5 g of a crack inhibitor was applied to the surface of the roll bread dough with a brush. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.

(Comparative Example 1) Preparation of a crack inhibitor for the surface of frozen bread dough (based on Japanese Patent Application Laid-Open No. 2-286033)
According to Example 12 of JP-A-2-286033, a crack inhibitor for the surface of frozen bread dough was prepared according to the formulation shown in Table 2. That is, after heating the shortening to 70 ° C., the emulsifier was dissolved to prepare an oil phase portion. The oil phase portion was added to water heated to 60 ° C., pre-emulsification was performed for 20 minutes, and then sterilized at 142 ° C. for 4 seconds in a UHT sterilizer. Then, after homogenizing treatment at a pressure of 5.0 MPa, it was cooled to 5 ° C. with a cooler and filled in a container to obtain a crack inhibitor. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 1 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.

As is clear from Table 2, the roll bread prepared by applying the crack inhibitor for the surface of the frozen bread dough obtained in Example 1 to the surface of the bread dough is good because the outer skin is not hardened even after storage for 4 months. The texture was maintained and no cracks were found in the appearance. On the other hand, the roll bread (reference example) produced without applying the crack inhibitor for the surface of the frozen bread dough to the surface of the bread dough significantly deteriorated in texture and appearance as the freezing storage period was extended. Further, the roll bread prepared by applying the crack inhibitor consisting of shortening, emulsifier and water, which does not contain the protein obtained in Comparative Example 1, has already had a texture at the time of storage for 2 months as compared with the roll bread of Example 1. The appearance was inferior, and after storage for 4 months, the outer skin became hard and the texture deteriorated, and cracks were seen on the surface.

(Examples 2 to 4, Comparative Examples 2 and 3) Preparation and evaluation of anti-cracking agent for the surface of frozen bread dough According to the formulation in Table 2, the content of soybean protein was changed and the total amount was 100 parts by weight. Each crack inhibitor was obtained in the same manner as in Example 1 except that Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 1 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.

As is clear from Table 2, the roll breads (Examples 2 to 4) prepared by applying a crack inhibitor for the surface of frozen bread dough containing 2 to 12% by weight of soybean protein to the surface of the bread dough were all 4 months old. Even after storage, the outer skin was slightly hard but had a favorable texture, and the appearance was good with almost no cracks.

On the other hand, bread rolls (Comparative Example 2) prepared by applying a crack inhibitor for the surface of frozen bread dough with a soy protein content of 1% by weight to the surface of the bread dough, and cracks for the surface of frozen bread dough with a soy protein content of 15% by weight. Both the roll bread (Comparative Example 3) and the reference example prepared by applying an inhibitor to the surface of the bread dough were clearly inferior in texture and appearance at the time of storage for 2 months, and the outer skin was hard and extremely bad texture after storage for 4 months. The bread rolls of Examples 2 to 4 had an overwhelmingly better texture and appearance.

(Example 5) Preparation and evaluation of anti-cracking agent for surface of frozen bread dough According to the formulation shown in Table 2, an anti-cracking agent was obtained in the same manner as in Example 1 except that soybean protein was changed to whey protein. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 1 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.

As is clear from Table 2, the roll bread (Example 5) prepared by applying a crack inhibitor for the surface of frozen bread dough using whey protein to the surface of the bread dough is a crack inhibitor for the surface of frozen bread dough using soybean protein. Compared to the roll pan (Example 1) prepared by applying It was a bread roll that was equivalent, had a good texture, and had almost no cracks on the surface.

(Example 6) Preparation and evaluation of anti-cracking agent for the surface of frozen bread dough Except that a thickener (guar gum) was added according to the formulation in Table 2 and the amount of water was adjusted so that the total amount was 100 parts by weight. An anti-cracking agent was obtained in the same manner as in Example 2. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 1 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.

As is clear from Table 2, the roll bread (Example 6) prepared by applying a crack inhibitor for the surface of frozen bread dough to which a thickener (guar gum) was added to the surface of the bread dough was frozen without adding a thickener. Compared to the roll bread (Example 2) prepared by applying a crack inhibitor for the surface of bread dough to the surface of bread dough, there was no big difference in storage for 2 months, but the outer skin was slightly hard after storage for 4 months, but the texture was preferable. The appearance was also better than that of the roll pan of Example 2 with almost no cracks.

(Examples 7 and 8, Comparative Examples 5 and 6) Preparation and evaluation of crack inhibitor for the surface of frozen bread dough According to the formulation in Table 3, the amount of rapeseed oil was changed and the amount of water was adjusted so that the total amount was 100 parts by weight. Each crack inhibitor was obtained in the same manner as in Example 2. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 2 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 3.

As is clear from Table 3, a roll bread (Example 7) prepared by applying a crack inhibitor for the surface of frozen bread dough having a blending amount of 10% by weight of rapeseed oil to the surface of the bread dough, and a frozen bread containing 50% by weight of rapeseed oil. The roll pan (Example 8) prepared by applying the crack inhibitor for the surface of the bread dough to the surface of the bread dough is a roll pan prepared by applying the crack inhibitor for the surface of the frozen bread dough containing 20% by weight of rapeseed oil to the surface of the bread dough (Example 8). Compared with Example 2), the outer skin was slightly hard and cracks were slightly observed after storage for 4 months, but both had a good texture and appearance until storage for 3 months. Therefore, the rolls of Examples 7 and 8 were clearly inferior in texture and appearance at the time of storage for 2 months, and after storage for 4 months, the outer skin was felt hard and cracks were also observed. Compared to bread rolls (made by applying an anti-cracking agent for the surface of frozen bread dough in an amount of 7% by weight and 55% by weight) to the bread dough surface and the roll bread of the reference example, the texture is much better and the surface is cracked. There was no good appearance.

(Comparative Example 7) Preparation and Evaluation of Anti-Crack Agent for Frozen Bread Dough Surface An anti-cracking agent was obtained in the same manner as in Example 2 except that the rapeseed oil was changed to palm stearin according to the formulation shown in Table 3. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 2 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 3.

As is clear from Table 3, the roll bread (Comparative Example 7) produced by applying a crack inhibitor for the surface of frozen bread dough using palm stea, which is a solid fat, to the surface of the bread dough is frozen using rapeseed oil, which is a liquid fat. Compared to roll bread (Example 2) prepared by applying a crack inhibitor for the surface of bread dough to the surface of bread dough, the texture and appearance are clearly inferior at the time of storage for 2 months, and the outer skin is hard and extremely bad texture after storage for 4 months. And many cracks were seen. In addition, the fluidity of the crack inhibitor was low, and the workability was also poor.

Claims (3)

The entire crack inhibitor contains 10 to 50% by weight of liquid fat, 2 to 12% by weight of soybean-derived protein or 4 to 10% by weight of whey protein, 38 to 88% by weight of water, and oil-in-water emulsification. Anti-cracking agent for the surface of frozen bread dough. A frozen dough that has been frozen to which the anti-cracking agent for the surface of the frozen bread dough according to claim 1 is attached. A method for producing a frozen dough, which comprises attaching the anti-cracking agent for the surface of a frozen bread dough according to claim 1 to the dough after molding and before freezing.