JP7179468B2 - Liquid dough for bread and bread manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a bread manufacturing method, and more particularly to a liquid seed for manufacturing bread using a liquid seed.

Conventionally, durum wheat was often used for pasta such as spaghetti and macaroni, and was rarely used for bakery products such as bread. The reason for this is that it is mainly produced overseas, but on the other hand, there are not a few quality problems such as the workability of the dough is not good compared to ordinary wheat, and it is difficult to produce volume. rice field.

On the other hand, as a method of manufacturing bread, there is a straight method in which all the raw materials are mixed and fermented, and a part of the raw materials is fermented to prepare a medium dough, which is then mixed with the rest of the raw materials. For example, a medium dough method is known in which the whole dough is prepared by performing the main kneading. In addition, after preparing a liquid seed dough with a relatively high amount of water, this is mixed with the rest of the ingredients and kneaded to prepare the entire dough (also called the polish method). is also known. In general, the straight method has the advantage of making the best use of the flavor of the ingredients themselves, such as the flour used as the raw material, but on the other hand, it is said that the disadvantage is that it is difficult to obtain volume. In addition, the medium seed method allows sufficient fermentation, so it has the advantage of soft inner phase and easy volume, but the disadvantage is that it is difficult to bring out the flavor of the ingredients themselves such as flour used as raw materials. It is said that there is In addition, in the liquid seed method, since a dough that becomes a liquid seed with a relatively large amount of water is prepared, there is an advantage that it is easy to bring out the taste and sweetness of the flour such as wheat flour used for the liquid seed. It is said that there is a demerit that is bad.

On the other hand, sourdough used for rye bread is a fermented seed obtained by adding water to rye flour and fermenting it under a predetermined temperature control. More specifically, fermentation by natural lactic acid bacteria and acetic acid bacteria derived from rye. Seeds. Sourdough contributes to dough stabilization and gas retention by replacing gluten-poor doughs prepared with rye flour, enabling the production of rye bread. Fermentation that achieves the functionality of sourdough even if it is a lactic acid fermented seed that is not naturally but artificially used, such as a lactic acid bacterium preparation, or is fermented with grain flour such as strong flour instead of rye flour. Can be used as seeds. Sourdough and fermented lactic acid bacteria impart a sour flavor to bread after baking due to their unique sourness. sometimes

For example, in Patent Document 1, when wheat flour derived from durum wheat is used as the flour used as a raw material for fermented lactic acid bacteria, it has a mild sour flavor and fragrant roasted incense without an irritating strong sour taste and sour smell, and a tasteful It is also described that bread having umami, sweetness and body can be produced.

JP 2006-158382 A

However, with conventional sourdough technology, the sour flavor is imparted to the bread after baking due to the sourness of sourdough and lactic acid bacteria fermented seeds, and the flavor is too strong, and the characteristics peculiar to durum wheat are sufficient. It was hard to say that I was kept alive by In addition, the method is time-consuming for seed splicing and the like, and there is the problem that skill is required to prepare seeds of good quality.

An object of the present invention is to provide a technique capable of easily imparting characteristics such as flavor peculiar to durum wheat to baked bread.

In order to achieve the above object, the liquid seed for bread of the present invention contains at least durum wheat flour as grain flour, and the durum wheat flour has a particle size distribution of 93% by mass or more with a grain size of 200 μm or less, and yeast. It is characterized by containing and being hydrated.

According to the liquid seed for bread of the present invention, the liquid seed for bread is made using durum wheat flour of a specific particle size, so that the ingredients derived from durum wheat flour are better combined with the fermentation action of the yeast contained in the liquid seed. ripen. As a result, characteristics such as flavor specific to durum wheat can be imparted to bread after baking.

In the bread dough of the present invention, the damaged starch content of the durum wheat flour is preferably 10 to 15% by mass.

Further, it is preferable that the ratio of the durum wheat flour to 100 parts by mass of the flour is 30 to 100 parts by mass.

Further, it is preferable that the viscosity of the bread liquid is 1 to 40 Pa·s.

In addition, it is preferable that the content of the yeast is 0.05 to 1 part by mass in terms of dry matter with respect to 100 parts by mass of the flour.

Moreover, it is preferable to further contain malt extract.

Moreover, it is preferable that the ratio of the grain flour to 100 parts by mass of the total dry matter of the bread liquid is 85 parts by mass or more.

On the other hand, the method for producing bread according to the present invention is characterized by mixing the above-mentioned liquid seed for bread with other ingredients for bread to prepare a dough, and baking the dough.

According to the bread manufacturing method of the present invention, since the liquid seed for bread using durum wheat flour of a specific particle size is used, the ingredients derived from durum wheat flour are more abundant, coupled with the fermentation action of the yeast contained in the liquid seed. mature well. As a result, characteristics such as flavor specific to durum wheat can be imparted to bread after baking.

In the method for producing bread of the present invention, it is preferable that the ratio of the flour derived from the liquid seed for bread to 100 parts by mass of the flour contained in the dough is 1 to 50 parts by mass.

According to the present invention, durum wheat flour having a specific grain size is used to prepare the dough for bread, so that the components derived from durum wheat flour ripen better in combination with the fermentation action of the yeast contained in the dough. As a result, characteristics such as flavor specific to durum wheat can be imparted to bread after baking.

The bread dough of the present invention contains flour containing at least durum wheat flour and yeast, and is moistened with water.

The durum wheat flour used in the present invention may be any pulverized durum wheat, and there are no particular restrictions on the production area, type, or pulverization form. However, it is preferable to use durum wheat flour having a particle size distribution of 93% by mass or more, preferably 95% by mass or more, more preferably 97% by mass or more, with a particle size of 200 μm or less. The average particle size of such durum wheat flour is preferably 60 to 120 μm, more preferably 70 to 100 μm. When durum wheat flour contains 7% by mass or more of particles having a particle size of more than 200 μm, the sweetness tends to be weak and the flavor tends to be weak. In order to obtain durum wheat flour having the above-described particle size distribution and average particle size, durum wheat is pulverized using, for example, a turbo mill, roll mill, pin mill, etc., and then sieved to obtain the desired particle size range. Just do it. The particle size distribution and average particle size of wheat flour can be measured in a dry manner using, for example, a laser diffraction/scattering particle size distribution analyzer. As the laser diffraction/scattering particle size distribution measuring device, for example, a Microtrac particle size distribution measuring device (Microtrac Bell Co., Ltd.) can be used.

Durum wheat flour preferably has a damaged starch content of 10 to 15% by mass, more preferably 11 to 15% by mass. Here, the term "damaged starch" refers to a state in which part of the starch contained in wheat flour is mechanically damaged and the starch granules are destroyed. Close grinding makes it more susceptible to damage and increases the damaged starch content. This damaged starch is related to the water permeability of starch granules and the binding property to enzymes, so it affects water absorption and fermentability. The amount of damaged starch may be measured by a known method. For example, the AACC method (76-31) is known as a standard test method for measuring the amount of damaged starch, so such a standard test method can be adopted. The principle is based on the fact that starch in flour that has been physically damaged is easily degraded by α-amylase. Decompose into maltosaccharides and limit dextrin, then decompose into glucose with amyloglucosidase, quantify the produced glucose, and determine the calculated content mass ratio (% by mass) as the degree of starch damage. is. Alternatively, it may be measured using a commercially available kit (eg Starch Damage Assay Kit manufactured by MegaZyme). If the content of damaged starch in durum wheat flour is less than 10% by mass, the effect of imparting grain-derived sweetness to bread may be poor. Further, if the content of damaged starch in durum wheat flour exceeds 15% by mass, the bread dough may become sticky when divided or formed, resulting in poor workability.

The above durum wheat flour may be used alone or in combination of two or more.

The liquid seed for bread of the present invention preferably contains 30 to 100 parts by mass of durum wheat flour as a proportion of 100 parts by mass of the whole grain flour constituting the liquid seed (as a total when multiple types are used). , more preferably 45 to 100 parts by mass, and even more preferably 60 to 100 parts by mass. Within the above range, it is easy to obtain bread that makes the most of the characteristics peculiar to durum wheat flour, such as the effect of imparting flavor and grain-derived sweetness. On the other hand, if it is less than the above range, there is a tendency that the characteristics peculiar to durum wheat are not utilized.

When flour other than durum wheat flour is used in the bread dough of the present invention, the flour includes, for example, wheat flour (not derived from durum wheat), bran (not derived from durum wheat), barley flour, rye flour, and oats. Flour, rice flour, whole grain flour of these grains, and the like can be mentioned. Among these, as the wheat flour, any of hard flour (eg, wheat flour for bread), medium flour (eg, wheat flour for noodles), and weak flour (eg, wheat flour for confectionery) may be used, but flour for bread is particularly preferable. Alternatively, as cereal flour, for example, starch such as cornstarch, waxy cornstarch, potato starch, sweet potato starch, tapioca starch, sago starch, wheat starch, rice starch, waxy rice starch, and gelatinization and etherification of those starches , esterification, cross-linking, etc. may be used. Grain flour other than durum wheat flour may be used alone or in combination of two or more.

The yeast used in the present invention is not particularly limited as long as it can be used for bread. It may be dry yeast or fresh yeast, and includes, for example, yeast-containing products containing yeast of the species Saccharomyces cerevisiae. The yeast may be in the form of yeast preparations for bread or natural yeast collected from natural products. As the yeast, one type may be used alone, or two or more types may be used in combination.

In the liquid seed for bread of the present invention, the ratio of the yeast to 100 parts by mass of all the raw material flour constituting the liquid seed (as the total when using multiple types) is 0 in terms of the dried matter of the yeast It is preferably contained in an amount of 0.05 to 1 part by mass, more preferably 0.1 to 0.5 part by mass. Within the above range, due to the fermentation action of the yeast, the ingredients derived from durum wheat flour are better matured, and the characteristics peculiar to durum wheat flour, such as the effect of imparting flavor and grain-derived sweetness, are more utilized. It is easy to obtain bread that has been cooked. On the other hand, if it is less than the above range, there is a tendency that the characteristics peculiar to durum wheat are not utilized.

Although the water content of the bread liquid of the present invention is not particularly limited, the water content is preferably such that the viscosity is 1 to 40 Pa·s, more preferably 1 to 20 Pa·s. It is more preferable to be If it is less than the above range, it is not preferable because the efficiency of ripening of the ingredients derived from durum wheat flour is lowered due to the decrease in the concentration of the flour. If the above range is exceeded, the liquid type becomes difficult to handle, and when the liquid type is pumped, the fluidity may be low and the flow rate may not be stable, which is not preferable.

The liquid for bread of the present invention includes flour containing durum wheat flour and yeast, as well as monosaccharides, oligosaccharides, polysaccharides, minerals, amino acids, lipids, pH adjusters, emulsifiers, and viscosities. It is optional to add other materials such as agents, starches, milks, enzymes, vitamin C, yeast food, bread improving agents, etc., as long as they do not impair the effects of the present invention. For example, malt extract, which is a saccharified product of malt, is preferably used because it has the effect of assisting the fermentation action of yeast and thus the ripening of ingredients derived from durum wheat. Malt extract (sometimes referred to as malt syrup) may be provided in powder form (sometimes referred to as malt powder, malt flour, malt powder). The ratio of the bread liquid to 100 parts by mass of the total mass is preferably 0.001 to 1.0 parts by mass, preferably 0.01 to 0.8 parts by mass. If it is less than the above range, the effect of the malt extract to help ripening components derived from durum wheat is poor, while if it exceeds the above range, the stickiness of the dough increases, and workability and shape retention deteriorate. , unfavorable.

In the liquid seed for bread of the present invention, the content of the whole grain flour containing durum wheat flour, which constitutes the liquid seed, is preferably 85 parts by mass or more in 100 parts by mass of the total dry matter, It is more preferably 90 parts by mass or more, and even more preferably 95 parts by mass or more. Within the above range, it is easy to obtain bread imparted with grain-derived flavor containing durum wheat flour. On the other hand, if it is less than the above range, the flavor derived from grains including durum wheat flour may not be perceived due to other ingredients than grain flour.

In the method of preparing the bread dough of the present invention, flour containing durum wheat flour, yeast, and other materials may be moistened and uniformly mixed. In that case, from the viewpoint of exhibiting the fermentation action of the yeast, it is desirable to leave the mixture at 20 to 35° C. for about 1 to 4 hours, more preferably at 25 to 35° C. for about 2 to 3 hours, or to stir the mixture. If it is to be used after the above time, it can be used for about 24 hours by transferring it to a refrigerator at 0° C. to 10° C. and storing it. However, if the fermentation progresses too much, the stickiness of the dough increases and the volume tends to decrease.

In the liquid seed for bread of the present invention, after moistening the flour containing durum wheat flour, yeast, and other materials, uniformly mixing, and if necessary, standing or stirring at a predetermined temperature, The water content may be adjusted by concentrating it or drying it. In addition, it can be frozen as it is, or after adding a predetermined amount of flour such as wheat flour and drying it, or after reducing the water content by concentrating or drying, adding a predetermined amount of flour such as wheat flour and making it powder. It may be prepared in a form and refrigerated or frozen. The temperature of the refrigeration or freezing environment for storage is preferably -20 to 10°C, more preferably -20 to 4°C. In addition, by adopting such a preservation form, the fermentation action by yeast does not proceed excessively.

The liquid seed for bread of the present invention can be used regardless of the type of bread. ), German bread, dog bread, waffles, Chinese buns, donuts, buns, sweet buns, whole grain bread, and the like. Among these, especially French bread, Italian bread (such as focaccia), German bread, etc. are generally not given unnecessary taste or sweetness, and are breads that have a good aroma and flavor derived from flour. It is suitable as an application target of the present invention.

On the other hand, in the bread manufacturing method of the present invention, the dough is obtained by mixing the bread liquid and other bread raw materials, and the dough is molded and baked. The dough is prepared by mixing the above-mentioned bread liquid according to the product with other raw materials such as water, strong flour, salt, yeast, yeast food, milk, sugar, starch, and cereal flour. can be prepared, such as by mixing. In that case, the ratio of the flour derived from the bread liquid seed to 100 parts by mass of the flour contained in the dough to be baked is preferably 1 to 50 parts by mass, and is preferably 5 to 30 parts by mass. more preferred. If it is within the above range, the dough stability and workability, the internal phase and texture of bread after baking, etc., do not use the above-mentioned bread seeds due to flour other than flour derived from the above bread seeds. It is possible to obtain bread of good quality, which is comparable to the case of producing with , and which stands out with features such as flavor peculiar to durum wheat. It should be noted that the "grain flour other than the flour derived from the above liquid seed for bread" as used herein includes wheat flour such as strong flour (derived from durum wheat), as well as the flour that can be contained in the liquid seed for bread as described above. and wheat flour, wheat flour, barley flour, rye flour, oat flour, rice flour, and whole grains of these cereals. Also, for example, starches such as cornstarch, waxy cornstarch, potato starch, sweet potato starch, tapioca starch, sago starch, wheat starch, rice starch, and glutinous rice starch, and gelatinization, etherification, and esterification of these starches. , and cross-linked processed starch.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to the scope of these examples.

(flour)
The following wheat flour was used as a raw material for bread.

Durum wheat flour A: 99% by mass of grain size 200 μm or less, and 15% by mass of damaged starch content.

Durum wheat flour B: 99% by mass of grain size 200 μm or less, and 10% by mass of damaged starch content.

Durum wheat flour C: 93% by mass of grain size of 200 μm or less, and 7% by mass of damaged starch content.

Durum wheat flour D: 100% by mass of grain size 200 μm or less, and 18% by mass of damaged starch content.

Durum wheat flour E: 95% by mass of grain size 200 μm or less, and 10% by mass of damaged starch content.

Durum wheat flour F: 90% by mass of grain size 200 μm or less, and 6% by mass of damaged starch content.

Strong flour: "Red Night" (trade name, manufactured by Nitto Fuji Seifun Co., Ltd.).

<Test Example 1> ~ Comparison of manufacturing methods ~
[Example 1-1]
Bread was produced by a conventional liquid seeding method, except that durum wheat flour was used as the flour mixed with the liquid seeding.

Specifically, raw materials containing durum wheat flour A were mixed according to the formulation shown in Table 1 to form a liquid seed dough, which was fermented at 27°C for 3 hours. The rest of the raw materials shown in Table 2 were mixed with this, and sea cucumber-shaped bread was obtained according to the steps shown in Table 3.

[Comparative Example 1-1]
Bread was produced by a conventional sponge dough method, except that durum wheat flour was used as the flour mixed with the sponge dough.

Specifically, raw materials containing durum wheat flour A were kneaded according to the formulation shown in Table 4 to form medium dough (medium dough mixing: low speed 3 minutes, medium low speed 2 minutes), and fermented at 27° C. for 3 hours. The rest of the raw materials shown in Table 5 were mixed with this, and sea cucumber-shaped bread was obtained according to the steps shown in Table 6.

[Comparative Example 1-2]
Bread was produced by a conventional straightening method, except that durum wheat flour was used as part of the raw material flour.

Specifically, raw materials containing durum wheat flour A were kneaded to form a dough (mixing: 4 minutes at low speed, 7 minutes at medium and low speed) with the formulation shown in Table 7, and thereafter, sea cucumber-shaped bread was obtained by the steps shown in Table 8. .

[Evaluation 1]
The breads obtained in Example 1-1, Comparative Example 1-1, and Comparative Example 1-2 were subjected to a sensory evaluation test by six evaluators for the following sensory items, and a ten-point scale of 1 to 10 was performed. An average score was obtained when evaluated by the scoring method.

(Sensory evaluation item)
(1) Flavor: Strong aroma and well-balanced flavor with fermented odor (Scoring criteria)
Low score: Weak fragrance. Weak or excessively strong fermented odor High score: strong aroma. Appropriate fermented odor (2) Texture and melting in the mouth: moderately soft and melting in the mouth (Scoring criteria)
Low score: Weak softness (hard), poor melting in the mouth High score: Strong softness, good melting in the mouth (Scoring criteria)
(3) Sweetness: There is sweetness derived from grains (Scoring criteria)
Low score: Weak sweetness High score: Strong sweetness (4) Aging resistance: Softness after 2 days (Scoring criteria)
Low score: The softness is weaker than on the day of firing, and it tends to harden High score: The softness is maintained compared to the day of firing

Table 9 shows the results.

As a result, in Example 1-1, which was produced by a conventional liquid seed method except that durum wheat flour was used as the flour to be mixed with the liquid seed, each item of flavor, texture/melt in the mouth, sweetness, and aging resistance , all were evaluated as 9 points or more.

On the other hand, in the production of bread by the sponge dough method, in Comparative Example 1-1, which was produced by the conventional sponge dough method except that durum wheat flour was used as the flour to be mixed with the sponge dough, the sweetness derived from grain It was evaluated as poor.

In addition, in Comparative Example 1-2, which was produced by a conventional straightening method except that durum wheat flour was used as part of the raw material flour, it was evaluated that the softness was lacking after 2 days.

<Test Example 2> ~ Effect of particle size of durum wheat flour ~
[Example 2-1]
A sea cucumber-shaped bread was obtained in the same manner as in Example 1-1.

[Example 2-2]
In Example 1-1, the procedure was the same as in Example 1-1, except that durum wheat flour E (95% by mass with a particle size of 200 μm or less and a content of damaged starch of 10% by mass) was used as the flour mixed with the liquid seed. A sea cucumber type bread was obtained.

[Comparative Example 2-1]
In Example 1-1, the procedure was the same as in Example 1-1, except that durum wheat flour F (90% by mass with a particle size of 200 μm or less and a content of damaged starch of 6% by mass) was used as the flour to be mixed with the liquid seed. A sea cucumber type bread was obtained.

[Evaluation 2]
The breads obtained in Example 2-1, Example 2-2, and Comparative Example 2-1 were subjected to a sensory evaluation test by six evaluators for the following sensory items, and a ten-point scale of 1 to 10 was performed. An average score was obtained when evaluated by the scoring method.

(Sensory evaluation item)
(1) Flavor: Strong aroma and well-balanced flavor with fermented odor (Scoring criteria)
Low score: Weak fragrance. Weak or excessively strong fermented odor High score: strong aroma. Moderate fermented odor.
(2) Sweetness: There is sweetness derived from grains (Scoring criteria)
Low score: Weak sweetness High score: Strong sweetness (3) Workability: Less stickiness during division and molding (Scoring criteria)
Low score: Stickiness during division and molding, difficult to work with High score: Less stickiness during division and molding, easy to work with

Table 10 shows the results.

As a result, similar to the results of Test Example 1, in Example 2-1 in which durum wheat flour A (particle size of 200 μm or less: 99% by mass, damaged starch content: 15% by mass) was used by the liquid seed method, Flavor and sweetness ratings were good. Also, Example 2-2 using durum wheat flour E having a particle size distribution of 95% by mass with a particle size of 200 μm or less is slightly inferior to Example 2-1, but the evaluation of flavor and sweetness is good. In addition, the effect of less stickiness during division and molding compared to Example 2-1 was also observed.

On the other hand, in Comparative Example 2-1 using durum wheat flour F having a particle size distribution of 90% by mass with a particle size of 200 μm or less, the flavor and sweetness were evaluated as compared to Examples 2-1 and 2-1. It got worse.

<Test Example 3> ~ Effect of durum wheat flour blending amount ~
[Example 3-1]
A sea cucumber-shaped bread was obtained in the same manner as in Example 1-1.

[Example 3-2]
In Example 1-1, 9 parts by mass of the 30 parts by mass of the flour mixed in the liquid seed was durum wheat flour A, and the remaining 21 parts by mass was strong flour. Sea cucumber type in the same manner as in Example 1-1. got bread

[Comparative Example 3-1]
A sea cucumber-shaped bread was obtained in the same manner as in Example 1-1, except that in Example 1-1, all of the 30 parts by mass of the flour mixed in the liquid seed was strong flour.

[Evaluation 3]
The bread obtained in Example 3-1, Example 3-2, and Comparative Example 3-1 was subjected to a sensory evaluation test by six evaluators for the following sensory items, and was evaluated on a ten-point scale from 1 to 10. An average score was obtained when evaluated by the scoring method.

(Sensory evaluation item)
(1) Flavor: Strong aroma and well-balanced flavor with fermented odor (Scoring criteria)
Low score: Weak fragrance. Weak or excessively strong fermented odor High score: strong aroma. Moderate fermented odor.
(2) Sweetness: There is sweetness derived from grains (Scoring criteria)
Low score: Weak sweetness High score: Strong sweetness (3) Workability: Less stickiness during division and molding (Scoring criteria)
Low score: Stickiness during division and molding, difficult to work with High score: Less stickiness during division and molding, easy to work with

Table 11 shows the results.

As a result, as in the results of Test Examples 1 and 2, Example 3-1, which was produced by a conventional liquid seeding method except that durum wheat flour (durum wheat flour A) was used as the flour, was found to have a flavor. and sweetness evaluation was good.

On the other hand, in Comparative Example 3-1, which was produced by using strong flour instead of durum wheat flour as the liquid seed flour, the flavor evaluation was slightly inferior, and the evaluation was that the grain-derived sweetness was poor.

On the other hand, in Example 3-2, which was produced by using 9 parts by weight of durum wheat flour A and 21 parts by weight of strong flour in 30 parts by weight of the liquid seed flour, the evaluation of flavor and sweetness was performed in Example 3-1. Although slightly inferior to the above, good results were obtained, and an effect of less stickiness during division and molding was also observed as compared with Example 3-1.

<Test Example 4> ~ Effect of viscosity of liquid type ~
[Example 4-1]
In Example 1-1, except that 36 parts by mass of water to be blended in the liquid seed was changed to 33 parts by mass, and 36 parts by mass of water to be blended in the main kneading was changed to 39 parts by mass. A sea cucumber type bread was obtained. The viscosity of this liquid was measured with a viscosity meter ("C-type viscometer" manufactured by Tokigyo Co., Ltd.) and found to be 38 Pa·s.

[Example 4-2]
In Example 1-1, 9 parts by weight of the 30 parts by weight of the flour mixed with the liquid seed was durum wheat flour A, the remaining 21 parts by weight was hard flour, and 36 parts by weight of water mixed with the liquid seed was added to 60 parts by weight. A sea cucumber-type bread was obtained in the same manner as in Example 1-1, except that the water content in the main kneading was changed from 36 parts by mass to 12 parts by mass. The viscosity of this liquid was measured with a viscosity meter ("C-type viscometer" manufactured by Tokigyo Co., Ltd.) and found to be 1.5 Pa·s.

[Evaluation 4]
The breads obtained in Examples 4-1 and 4-2 were subjected to a sensory evaluation test by six evaluators for the following sensory items, and evaluated according to a ten-point scoring system of 1 to 10 points. An average score was obtained.

(Sensory evaluation item)
(1) Texture: Fluffy (grading criteria)
Low score: Bread lacks volume and lacks fluffiness High score: Bread has volume and fluffiness is good (2) Workability: Less stickiness during division and molding (scoring criteria)
Low score: Stickiness during division and molding, difficult to work with High score: Less stickiness during division and molding, easy to work with

Table 12 shows the results.

As a result, as seen in the results of Examples 4-1 and 4-2, the viscosity of the liquid type was in the range of about 1 to 40 Pa s, and the softness of the texture was good. Good results were also obtained with regard to workability during molding.

<Test Example 5> ~ Effect of damaged starch content of durum wheat flour ~
[Example 5-1]
A sea cucumber-shaped bread was obtained in the same manner as in Example 1-1, except that durum wheat flour B (damaged starch content: 10% by mass) was used as the flour mixed in the liquid seed.

[Example 5-2]
Sea cucumber-shaped bread was obtained in the same manner as in Example 1-1 using durum wheat flour A (damaged starch content: 15% by mass).

[Example 5-3]
A sea cucumber-shaped bread was obtained in the same manner as in Example 1-1, except that durum wheat flour C (damaged starch content: 7% by mass) was used as the flour mixed in the liquid seed.

[Example 5-4]
A sea cucumber-type bread was obtained in the same manner as in Example 1-1, except that durum wheat flour D (damaged starch content: 18% by mass) was used as the flour mixed in the liquid seed.

[Evaluation 5]
The breads obtained in Examples 5-1, 5-2, 5-3, and 5-4 were subjected to a sensory evaluation test by six evaluators for the following sensory items. An average score was obtained when evaluated by a 10-point 10-step scoring method.

(Sensory evaluation item)
(1) Flavor: Strong aroma and well-balanced flavor with fermented odor (Scoring criteria)
Low score: Weak fragrance. Weak or excessively strong fermented odor High score: strong aroma. Moderate fermented odor (2) Sweetness: Grain-derived sweetness (scoring criteria)
Low score: Weak sweetness High score: Strong sweetness (3) Workability: Less stickiness during division and molding (Scoring criteria)
Low score: Stickiness during division and molding, difficult to work with High score: Less stickiness during division and molding, easy to work with

The results are shown in Table 13.

As a result, similar to the results of Test Examples 1 to 4, in Example 5-2 in which durum wheat flour A having a damaged starch content of 15% by mass was used as the flour by the liquid seed method, the flavor and sweetness were evaluated. It was good. Also, in Example 5-1 using durum wheat flour B having a damaged starch content of 10% by mass, the evaluation of flavor and sweetness was also good.

On the other hand, in Example 5-3 using durum wheat flour C having a damaged starch content of 7% by mass, the evaluation of flavor and sweetness was slightly poor, and durum wheat flour D having a damaged starch content of 18% by mass In Example 5-4 using , the evaluation of flavor and sweetness was very good, but there was a slight problem in workability during division and molding.

Therefore, it was clarified that the quality of durum wheat flour used as a liquid seed can be evaluated by using not only the particle size but also the damaged starch content as an index.

Claims (8)

A liquid seed for bread containing at least durum wheat flour as grain flour, wherein the durum wheat flour has a particle size distribution of 93% by mass or more with a grain size of 200 μm or less, yeast, and malt extract, and containing water. A liquid for bread characterized in that the proportion of the malt extract in 100 parts by mass of the total weight of the liquid for bread is 0.001 to 1.0 parts by mass (provided that it is fermented with lactic acid bacteria ) . The bread dough according to claim 1, wherein the durum wheat flour has a damaged starch content of 10 to 15% by mass. The liquid dough for bread according to claim 1 or 2, wherein the proportion of said durum wheat flour in 100 parts by mass of said flour is 30 to 100 parts by mass. The bread dough according to any one of claims 1 to 3, wherein the bread dough has a viscosity of 1 to 40 Pa·s. The bread dough according to any one of claims 1 to 4, wherein the yeast content is 0.05 to 1 part by mass based on 100 parts by mass of the flour in terms of the dry matter. The bread dough according to any one of claims 1 to 5, wherein the ratio of the grain flour to 100 parts by weight of the total dry matter of the bread dough is 85 parts by mass or more. A method for producing bread, comprising mixing the liquid seed for bread according to any one of claims 1 to 6 with other ingredients for bread to prepare a dough, and baking the dough. 8. The method for producing bread according to claim 7, wherein the ratio of the flour derived from the bread dough to 100 parts by mass of the flour contained in the dough is 1 to 50 parts by mass.