Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/04—Products made from materials other than rye or wheat flour
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/04—Products made from materials other than rye or wheat flour
  • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/04—Products made from materials other than rye or wheat flour
  • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
  • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/40—Products characterised by the type, form or use
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters
  • A21D2/165—Triglycerides
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/24—Organic nitrogen compounds
  • A21D2/26—Proteins
  • A21D2/264—Vegetable proteins
  • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/003—Compositions other than spreads
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
  • C11C3/08—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with fatty acids

Definitions

• the present invention relates to bread and baked goods using cereal flour with a high dietary fiber content.
• Bread and baked confectionery are foods that have become fully established in the current diet as staple foods or luxury products. However, in general, many breads and baked goods have low fiber, low minerals and high calories, and are recognized as having undesirable aspects for preventing obesity and adult diseases such as diabetes. .
• breads and baked goods have been developed that add protein, dietary fiber, minerals, etc., which are lacking in general bread and baked goods, and have enhanced nutritional value.
• bread and baked confectionery using whole or part of grain flour containing a large amount of dietary fiber such as whole wheat flour and rye are popular.
• grain flour containing a high amount of dietary fiber is used in bread or baked confectionery, there is a tendency that the baked appearance becomes rougher or the texture becomes crunchy.
• Patent Document 1 discloses a dietary fiber reinforced bread obtained by using a raw material powder containing a specific amount of a dietary fiber material composed of indigestible dextrin and crystalline cellulose. Yes. However, Patent Document 1 uses a special material as a dietary fiber and has poor versatility. Patent Document 2 discloses a food material that contains either roasted bran or roast, and gluten and a small amount of abalone seed coat (psyllium) powder as a main component and is substantially free of sugar (starch). Yes. However, Patent Document 2 is a formulation specializing in the condition that it does not contain a saccharide (starch), and has poor versatility.
• An object of the present invention is to provide a dough in which bread or baked confectionery is baked with a good appearance and a reduced feeling of stickiness even when using grain flour having a high dietary fiber content. Moreover, it is providing the bread and baked confectionery which baked this dough.
• the present inventors have added a certain amount of medium-chain fatty acid-containing triacylglycerol (MTG) to bread or baked confectionery dough using cereal flour having a high dietary fiber content. It was found that the bread and baked confectionery baked from the dough have good appearance and can suppress the texture of the texture, thereby completing the present invention.
• MTG medium-chain fatty acid-containing triacylglycerol
• the present invention provides the following.
• MTG medium chain fatty acid-containing triacylglycerol
• the bread of (1) or (2), wherein the grain flour is at least one selected from whole wheat flour, wheat germ, rye, soybean flour, corn flour, wheat bran, rice bran, and processed flour thereof Baked confectionery dough.
• a method for producing a baked confectionery comprising preparing a baked confectionery dough containing 1 to 35% by mass of the baked confectionery and heating the dough.
• MTG medium chain fatty acid-containing triacylglycerol
• the present invention it is possible to provide a dough that can be baked with bread and baked confectionery that has a good baked appearance and a reduced texture, even when using a flour having a high dietary fiber content. Moreover, the bread and baked confectionery which baked this dough can be provided.
• the baked confectionery dough of the present invention contains 10 to 60% by mass of cereal flour having a dietary fiber content of 4% by mass or more.
• Grain flour having a dietary fiber content of 4% by mass or more used in the bread confectionery dough of the present invention is not particularly limited as long as it is ground and suitable for edible use, but whole wheat flour, wheat germ, rye flour , Soy flour, corn flour, wheat bran, rice bran, and processed powder thereof are preferable.
• the use of cereal flour having a high dietary fiber content such as soybean flour, whole wheat flour, wheat bran, and processed flour thereof is preferable because the effects of the present invention can be exhibited remarkably.
• the baked confectionery dough of the present invention preferably contains 15 to 55 mass%, more preferably 20 to 50 mass% of cereal flour having a dietary fiber content of 4 mass% or more.
• the dietary fiber content of the cereal flour is preferably 4 to 52% by mass, more preferably 6 to 47% by mass, further preferably 6 to 25% by mass, and 8 to 20% by mass. Most preferably.
• the dietary fiber content of the cereal flour in the present invention is the total content of insoluble dietary fiber and water-soluble dietary fiber, and the measurement is performed, for example, according to the Prosky method (Food Sanitation Inspection Guidelines 2005 supervised by the Ministry of Health, Labor and Welfare). be able to.
• the bread baked confectionery dough of the present invention contains 1 to 35% by mass of triacylglycerol (medium chain fatty acid-containing triacylglycerol) containing medium chain fatty acids as constituent fatty acids.
• the medium chain fatty acid in the present invention is a fatty acid having 6 to 10 carbon atoms, and is preferably a saturated linear fatty acid. More specifically, n-hexanoic acid, n-octanoic acid and n-decanoic acid are preferable, and n-octanoic acid and n-decanoic acid are more preferable.
• the medium chain fatty acid-containing triacylglycerol (hereinafter also referred to as MTG) used for the baked confectionery dough of the present invention is a triacylglycerol having the above medium chain fatty acid as a part or all of the constituent fatty acid.
• Triacylglycerol, whose constituent fatty acids are all medium chain fatty acids, is a medium chain fatty acid triacylglycerol (hereinafter also referred to as MCT) and is included in MTG.
• the medium chain fatty acid-containing triacylglycerol (MTG) used in the baked confectionery dough of the present invention preferably has an n-decanoic acid content of 20% by mass or more, and 40% by mass in the medium chain fatty acid contained in the total MTG. % Or more, more preferably 60 to 100% by mass. Further, the content of n-hexanoic acid in the medium chain fatty acid contained in the total MTG is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 0 to 10% by mass. preferable.
• the flavor of the baked confectionery obtained by baking the baked confectionery dough is good and when eaten This is preferable because the burden on the stomach can be reduced.
• the fatty acid other than the medium chain fatty acid containing medium chain fatty acid-containing triacylglycerol (MTG) is preferably a long chain fatty acid.
• the long chain fatty acid means a saturated or unsaturated fatty acid having 12 or more carbon atoms, preferably 12 to 22, for example, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, etc. Is mentioned.
• the long chain fatty acid preferably has 16 to 22 carbon atoms.
• the medium chain fatty acid-containing triacylglycerol (MTG) in the present invention contains a long chain fatty acid (hereinafter also referred to as MLCT)
• MCT long chain fatty acid
• MCT medium chain fatty acid triacylglycerol
• Methods for analyzing and calculating medium-chain fatty acid-containing triacylglycerol (MTG) can be those known in the art. J. et al. A review by VANDERWAL (Jarnal of American, Oil, Chemist's, Society 40, 242-247 (1963)) can be referred to.
• the medium-chain fatty acid-containing triacylglycerol (MTG) in the present invention is obtained by transesterification and / or esterification which is usually performed in fat processing.
• MCT medium chain fatty acid triacylglycerol
• MCT medium chain fatty acid triacylglycerol
• MCT medium chain fatty acid triacylglycerol
• the catalyst can be subjected to decolorization and deodorization treatment performed in a normal edible oil / fat refining process.
• the medium-chain fatty acid-containing triacylglycerol (MTG) in the present invention contains a long-chain fatty acid, for example, MCT and an oil and fat having a fatty acid having 16 or more carbon atoms as a constituent fatty acid such as rapeseed oil and palm oil are 90% by mass or more. , Preferably in a mass ratio of 10:90 to 90:10, more preferably 20:80 to 80:20.
• the method of transesterification is not particularly limited, and either chemical transesterification or enzymatic transesterification may be used.
• the chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is non-selective transesterification with low regioselectivity.
• natural fats and oils include those containing MTG, such as coconut oil and palm kernel oil, and one or two or more types of processing selected from them, mixing, curing, fractionation, transesterification, etc.
• the fats and oils that have been subjected to can also be used as all or part of the MTG of the present invention.
• the raw oil and fat is sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw oil and fat.
• the reaction can be carried out with stirring for 1 hour.
• the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in the normal edible oil and fat purification process can be performed.
• Enzymatic transesterification is performed using a lipase preparation as a catalyst, and transesterification with 1,3-position selectivity is possible by selecting a lipase preparation.
• a lipase preparation as a catalyst
• transesterification with 1,3-position selectivity is possible by selecting a lipase preparation.
• 0.01 to 5% by mass of the lipase preparation is added to the raw oil and fat, and then the reaction can be performed with stirring at 30 to 70 ° C. for 1 to 40 hours. .
• After completion of the transesterification reaction after removing the lipase preparation by filtration, it can be subjected to decolorization and deodorization treatment performed in a normal edible oil and fat purification process.
• the bread baked confectionery dough of the present invention preferably contains 2 to 26% by mass of the above medium chain fatty acid-containing triacylglycerol (MTG), more preferably 2 to 20% by mass.
• MCT content in MTG is 30 mass% or more in the bread baked confectionery material of this invention, It is more preferable that it is 50 mass% or more, It is further more preferable that it is 60 mass% or more.
• the baked confectionery dough of the present invention has an MCT content of preferably 1 to 20% by mass, more preferably 1 to 16% by mass, and further preferably 2 to 12% by mass.
• the baked confectionery dough in the present invention By using the above-mentioned content of medium chain fatty acid-containing triacylglycerol (MTG) in the baked confectionery dough in the present invention, even when using a flour having a high dietary fiber content, the appearance of baking is good and the feeling of dryness is felt. This is preferable because a suppressed bread or baked confectionery can be obtained.
• MTG medium chain fatty acid-containing triacylglycerol
• an oil and fat composition containing MTG is prepared in advance, and the oil and fat composition is used for the manufacture of baked confectionery dough.
• the oil and fat composition may be a hydrated margarine type or an anhydrous shortening type.
• the content of MTG in the oil / fat composition is preferably 5 to 99% by mass, more preferably 20 to 90% by mass, and still more preferably 30 to 80% by mass.
• edible fats and oils that do not contain MTG can be used as necessary for the above fat and oil compositions.
• palm oil, cacao butter, monkey butter, shea butter, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil, linseed oil, lard examples thereof include fats and oils such as beef tallow and fish oil, and fats and oils obtained by subjecting these fats and oils to one or more kinds of processing selected from mixing, fractionation, hydrogenation, transesterification and the like.
• the oil and fat composition may appropriately contain additives used for ordinary margarine / shortening as necessary, as long as the characteristics of the present invention are not impaired.
• additives used for ordinary margarine / shortening as necessary, as long as the characteristics of the present invention are not impaired.
• polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, lecithin for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystallization at low temperatures, etc.
• Emulsifiers such as vitamin E, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, tocopherol and other antioxidants, coloring agents, and fragrances.
• the content of the additive in the oil / fat composition is preferably 3% by mass or less.
• the above fat composition is produced by rapidly cooling and plasticizing a melted fat composition containing medium chain fatty acid-containing triacylglycerol (MTG) with a combinator, a botter or the like according to a conventional method employed in the production of margarine shortening. can do.
• MTG medium chain fatty acid-containing triacylglycerol
• the baked confectionery dough of the present invention contains 10 to 60% by mass of cereal flour having a dietary fiber content of 4% by mass or more, and contains 1 to 35% by mass of medium chain fatty acid-containing triacylglycerol (MTG). Materials used for baked confectionery can be used.
• cereal flour having a dietary fiber content of 4% by mass or more
• MTG medium chain fatty acid-containing triacylglycerol
• cereal flour such as wheat flour (strong flour, medium flour, thin flour), wheat gluten, rice flour, flours such as active gluten, starch, cellulose powder, yeast Sugar, sugar alcohols such as yeast food, salt, sugar (granulated sugar, sucrose), eggs (whole egg, liquid egg), various egg products, dairy products such as skimmed milk powder, milk, fats and oils for kneading ( Butter, etc.), water, aqueous components such as soy milk, and the like can be blended.
• the baked confectionery dough of the present invention contains cereal flour other than cereal flour having a dietary fiber content of 4% by mass or more, the content is preferably 30% by mass or less, and preferably 20% by mass or less. More preferred is 0 to 10% by mass.
• the baked confectionery obtained by baking the baked confectionery dough has a flavor of the flour with a dietary fiber content of 4% by mass or more. This is preferable because it makes the food feel soft and does not feel dry.
• the baked confectionery dough of the present invention is baked except that it contains 10 to 60% by weight of grain flour having a dietary fiber content of 4% by weight or more and 1 to 35% by weight of medium chain fatty acid-containing triacylglycerol (MTG).
• MTG medium chain fatty acid-containing triacylglycerol
• It can be produced by methods commonly used to prepare confectionery dough. For example, for bread dough, straight rice method (straight method), middle seed method, all-in-mix method, old noodle method, sweetened middle seed method, liquid seed method, no time method, etc. And cookie dough), the sugar batter method, the co-standing method, the separate method, the all-in-mix method, and the like.
• the oil and fat composition containing the medium chain fatty acid-containing triacylglycerol (MTG) can be added to the dough by a general method of adding shortening, margarine, fat spread, etc. in the above production method.
• the prepared dough may be stored frozen as a frozen dough.
• the baked confectionery of the present invention can be obtained by heating and baking the baked confectionery dough of the present invention.
• the heat baking here refers to all aspects of heat cooking such as microwave oven cooking, boiling, steaming, frying, etc. in addition to oven baking and direct baking.
• foods using the baked confectionery dough of the present invention include breads (bread, table rolls, confectionery bread, cooked bread, French bread, live red, etc.), yeast confectionery (Stollen, panettone, kuguroff, brioche, donuts, etc.) ), Pastries (Danish, croissants, pie, etc.), cakes (butter cake, sponge cake, donuts, busses, muffins, hot cakes, pancakes, waffles, etc.), biscuits, cookies, Japanese sweets (rice buns, milk confectionery, steamed bread, Kastara buns, dorayaki, etc.), noodles (such as udon, soba, Chinese noodles, pasta), dim sum (gyoza, shochu, buns, wontons, spring rolls, etc.
• ⁇ Analysis method> The triacylglycerol content was measured according to AOCS Ce5-86. Each fatty acid content was measured according to AOCS Ce1f-96.
• MCT1 Neshin Oillio Group shares
• triacylglycerol is composed of fatty acids n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) in a mass ratio of 30:70 MCT1 was made in-house.
• Vegetable fat / oil 1 Hardened palm oil (manufactured by Nisshin Oillio Group, Inc., medium chain fatty acid content of triacylglycerol 12.3% by mass (breakdown: n-octanoic acid content 8.0% by mass, Vegetable oils and fats were defined as n-decanoic acid content 4.3 mass%), MTG content 53.2 mass%, MCT content 0 mass%).
• Transesterified oil 1 Transesterified oil obtained by chemically transesterifying a mixed oil of 50 parts by mass of palm stearin extremely hardened oil and 50 parts by weight of palm kernel olein extremely hardened oil (medium chain in fatty acid constituting triacylglycerol) Fatty acid content of 3.2% by mass (breakdown: n-octanoic acid 2.0% by mass, n-decanoic acid content 1.2% by mass), MTG content 13.2% by mass, MCT content 0% by mass) It was set to 1.
• Transesterified oil 2 Transesterified oil obtained by chemical transesterification of palm olein (MTG content 0% by mass) was designated as transesterified oil 2.
• Example 1 and Comparative Example 1 containing soybean powder (dietary fiber content: 17.1% by mass) using the above-described oil / fat composition 1 and oil / fat composition 2, respectively, as the oil / fat composition according to the formulation in Table 2.
• Bread dough was prepared by the no-time method. The prepared dough was baked in an oven to obtain soybean powder-containing bread of Example 1 and Comparative Example 1.
• Table 3 shows the MTG content (% by mass) in the soybean flour-containing bread dough of Example 1 and Comparative Example 1.
• Example 2 and Comparative Example 2 containing soybean flour (dietary fiber content of 16.8% by mass) using the above-described oil / fat composition 1 and oil / fat composition 2, respectively, as the oil / fat composition according to the formulation in Table 4.
• Cookie dough was prepared by the sugar batter method. The prepared dough was shaped into a stick and baked in an oven to obtain the soybean powder-containing cookies of Example 2 and Comparative Example 2.
• Table 5 shows the MTG content (% by mass) in the soybean powder-containing cookie dough of Example 2 and Comparative Example 2.
• Example 3 and Comparative Example 3 containing soybean flour (dietary fiber content: 16.8% by mass) using the above-described oil / fat composition 1 and oil / fat composition 2, respectively, as the oil / fat composition according to the formulation of Table 6.
• Cookie dough was prepared by the sugar batter method. The prepared dough was shaped into a stick and baked in an oven to obtain soybean powder-containing cookies of Example 3 and Comparative Example 3.
• Table 7 shows MTG contents (% by mass) in the soybean powder-containing cookie dough of Example 3 and Comparative Example 3.
• Example 4 and Comparative Example 4 containing whole wheat flour dietary fiber content 8.9% by mass
• Example 4 and Comparative Example 4 containing whole wheat flour dietary fiber content 8.9% by mass
• oil / fat composition 1 and oil / fat composition 2 respectively, as the oil / fat composition according to the formulation of Table 8.
• Bread dough was prepared by the straight method. The prepared dough was baked in an oven to obtain the whole wheat flour-containing bread of Example 4 and Comparative Example 4.
• Table 9 shows the MTG content (% by mass) in the whole wheat flour-containing bread dough of Example 4 and Comparative Example 4.
• Example 5 and Comparative Example 5 containing whole wheat flour (dietary fiber content: 8.9% by mass) using the above-described oil / fat composition 1 and oil / fat composition 2, respectively, as the oil / fat composition according to the formulation in Table 10.
• Cookie dough was prepared by the sugar batter method. The prepared dough was shaped into a stick and baked in an oven to obtain cookies containing whole wheat flour of Example 5 and Comparative Example 5.
• Table 11 shows the MTG content (% by mass) in the whole wheat flour-containing cookie dough of Example 5 and Comparative Example 5.
• Example 6 and Comparative Example 6 containing wheat bran containing wheat bran (dietary fiber content: 45.1% by mass) using the above-described oil / fat composition 1 and oil / fat composition 2, respectively, as the oil / fat composition according to the formulation in Table 12.
• Cookie dough was prepared by the sugar batter method. The prepared dough was shaped into a stick and baked in an oven to obtain wheat bran-containing cookies of Example 6 and Comparative Example 6.
• Table 13 shows the MTG content (% by mass) in the wheat bran-containing cookie dough of Example 6 and Comparative Example 6.

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• 2014
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