WO2019215996A1

WO2019215996A1 - Method for manufacturing bakery food

Info

Publication number: WO2019215996A1
Application number: PCT/JP2019/006970
Authority: WO
Inventors: 山來　けい子; 今義　潤; 三四郎齋藤
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2018-05-09
Filing date: 2019-02-25
Publication date: 2019-11-14
Also published as: JP7357608B2; CN112074191A; TWI794425B; KR20210006887A; JPWO2019215996A1; PH12020551862A1; SG11202010928VA; TW202002794A

Abstract

A method for manufacturing a bakery food, said method comprising a step for preparing a bakery dough which comprises, as starting materials, a powdery material containing a defatted soybean powder, an edible oil/fat composition having a solid fat content of 10% or less at 20°C and water (excluding moisture in the powdery material), and a step for baking or frying the bakery dough, wherein, in the step for preparing the bakery dough, the content of the defatted soybean powder and the content of the edible oil/fat composition relative to the sum of the contents of the water and the edible oil/fat composition are each within a specific range.

Description

Bakery food manufacturing method

The present invention relates to a method for producing a bakery food.

Soy flour is an ingredient with high protein and nutritional value. From the viewpoint of consumer needs related to health-consciousness in recent years, technology for blending soy flour into bakery foods is expected.
Patent Documents 1 to 3 disclose techniques for using soybean powder in bakery foods or baked confectionery doughs.
Patent Document 1 (Japanese Patent Application Laid-Open No. 59-118034) discloses soy protein as an oily substance as a technique for producing a protein-enriched bakery product in which loss of product lump volume and deterioration of appearance are better suppressed. And a method for producing a bakery product that is previously mixed in a non-heated system and then used as a component of the flour dough. In addition, this document describes that bread was produced by blending specific amounts of powdered soy protein and shortening.

Patent Document 2 (Japanese Patent Laid-Open No. 2017-200452) describes a dough for baked confectionery containing a soybean powder paste, and by using such a dough, excellent melting of the mouth is achieved even if a soybean material is used. It is said that it is possible to provide a dough that has a texture, is not over-baked, and is capable of obtaining a baked confection that has the same baked color as a conventional baked confection that does not use soy materials. In the same document, the soy flour paste is a mixture of soy flour and water and heated in the presence of a coagulant such as bittern to denature the protein derived from soy and gelled into a paste, Alternatively, it is described that the product solidified in a tofu shape is crushed into a paste. The document also describes that muffins were produced by blending specific amounts of soybean powder paste and salad oil.

Patent Document 3 (Japanese Patent Application Laid-Open No. 8-266211) discloses a bread quality improving agent comprising at least a glycerin fatty acid ester in edible oil and fat and further containing lecithin and a specific amount of protein powder. Are listed. The document also describes that a bread quality improver was prepared by blending specific amounts of soy protein and rapeseed salad oil.

JP 59-1108034 JP 2017-200452 A JP-A-8-266211

Here, of the soy flour, the whole fat soy flour has a unique strong smell. Moreover, although the odor is reduced to some extent by defatted soybean powder, it may not be sufficient. On the other hand, the use of defatted soybean powder is preferable in terms of effective utilization of by-products of soybean oil extraction and reduction in production costs.

However, when the present inventors examined the use of defatted soy flour for bakery foods such as bread, in addition to the above-mentioned unique soybean odor, workability when preparing bakery dough is not sufficient, There is a case where the swell at the time of baking is not sufficient, the flavor of the baked food after baking is poor, or the texture of the baked food after baking is too heavy.

Therefore, the present invention provides a bakery food that is excellent in workability in preparing the dough and the balance of swelling, flavor and texture of the bakery food even when defatted soybean flour is included.

According to the present invention,
Bakery dough comprising, as raw materials, a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 20% or less at 20 ° C., and water (excluding water in the powder raw material). And baking or oiling the bakery dough,
Including the step of preparing a bakery dough,
The blending amount of the defatted soybean powder in the bakery dough is 7% by mass or more and 40% by mass or less with respect to the blending amount of the whole powder raw material in the bakery dough,
Provided is a method for producing a bakery food, wherein a blending amount of the edible fat / oil composition with respect to a total blending amount of the water and the edible fat / oil composition is 0.070 or more and 0.30 or less by mass ratio.

According to the present invention,
A bakery food dough comprising a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C, and water (excluding water in the powder raw material). There,
The content of the defatted soybean powder in the powder raw material is 7% by mass or more and 40% by mass or less with respect to the whole powder raw material in the bakery food dough,
There is provided a bakery food dough in which the content of the edible oil / fat composition with respect to the total content of the water and the edible oil / fat composition is 0.070 or more and 0.30 or less in mass ratio.

Moreover, according to the present invention,
A method for producing a bakery food dough in the present invention,
There is provided a method for producing a bakery food dough, comprising the step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of part or all of the water.

It should be noted that any combination of these components, or a conversion of the expression of the present invention between a method, an apparatus, and the like is also effective as an aspect of the present invention.
For example, according to the present invention, there are provided a bakery food dough and a bakery food obtained by the production method of the present invention.

As described above, according to the present invention, even when defatted soybean flour is included, a bakery food having an excellent balance of workability in preparing the dough and swelling, flavor and texture of the bakery food can be obtained.

Hereinafter, embodiments of the present invention will be described with specific examples of each component. Each component can be used alone or in combination of two or more.

(Dough for bakery food)
In the present embodiment, the bakery food dough (hereinafter also referred to as “bakery dough”) is a powder raw material containing defatted soybean flour, and an edible oil and fat composition having a solid fat content at 20 ° C. of 10% or less, Water (excluding moisture in the powder raw material). And in bakery dough, content of the defatted soybean powder in a powder raw material is 7 to 40 mass% with respect to the whole powder raw material in bakery dough, Content of water and an edible oil-fat composition The content of the edible oil / fat composition with respect to the total is 0.070 or more and 0.30 or less in mass ratio.
Hereinafter, each component which is a raw material of bakery dough is demonstrated.

First, the powder raw material will be described. A powder raw material is a raw material mix | blended with a powder form in bakery dough. In the present embodiment, the powder raw material includes defatted soybean powder.
Of the powder raw materials for bakery dough, defatted soybean flour is powdered defatted soybean. The defatted soybean is not limited, and those obtained by producing edible fats and oils from soybean can be used. The fat content in the defatted soybean powder is not limited, but is preferably 10% by mass or less, more preferably 4% by mass or less, still more preferably 2% by mass or less, even more preferably, based on the entire defatted soybean powder. Is 1.5 mass% or less. The lower limit of the fat content when the defatted soybean powder contains fat is not limited, and may be, for example, 0.01% by mass or more based on the entire defatted soybean powder.

The content of the defatted soybean powder in the bakery dough is preferably 5% by mass or more, more preferably 7% by mass or more, based on the whole bakery dough, from the viewpoint of suppressing the texture of the bakery food. .
Moreover, from the viewpoint of suppressing soybean odor, the content of the defatted soybean powder in the bakery dough is preferably 20% by mass or less, more preferably 18% by mass or less, and still more preferably 15% by mass with respect to the entire bakery dough. % Or less.

Further, the content of the defatted soybean powder in the powder raw material is 7% by mass or more, preferably 8%, based on the whole powder raw material in the bakery dough, from the viewpoint of suppressing the texture of the bakery food. It is at least 12% by mass, more preferably at least 12% by mass. Further, from the viewpoint of suppressing soybean odor, the content of the defatted soybean powder in the powder raw material is 40% by mass or less, preferably 35% by mass or less, more preferably 32% by mass or less.

In this embodiment, an edible oil / fat composition contains an edible oil / fat. Specific examples of edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil; Animal fats such as fats; and processed oils and fats that have been subjected to separation, hydrogenation, transesterification, and the like. The edible oil / fat preferably contains vegetable oil / fat, more preferably contains one or more vegetable oil / fat selected from the group consisting of soybean oil, rapeseed oil, corn oil and olive oil, more preferably soybean oil, rapeseed oil and olive oil. 1 or 2 or more vegetable oils and fats selected from the group consisting of:
In this embodiment, the lower limit of the content when the edible oil / fat composition contains vegetable oil / fat is preferably 50% by mass or more, more preferably 80% by mass or more, and further preferably 90% by mass or more. . Moreover, the upper limit of content of the vegetable oil and fat in an edible oil and fat composition is 100 mass% or less, for example.

In the present embodiment, the upper limit of the solid fat content (SFC) at 20 ° C. of the edible oil / fat composition is the viewpoint of improving the swelling of the bakery food and the viewpoint of suppressing the texture of the bakery food. To 10% or less, preferably 8.0% or less, more preferably 6.0% or less, still more preferably 4.0% or less, even more preferably 2.0% or less, and even more preferably 0%. is there. Moreover, 0.01% or more may be sufficient as the minimum of the solid fat content in 20 degreeC when an edible oil-fat composition contains solid fat, for example.
In the present specification, the solid fat content of the edible fat composition is the solid fat content of the oil layer when the edible fat composition is an emulsion.

In the present embodiment, the upper limit of the solid fat content at 10 ° C. of the edible oil / fat composition is preferably 15% from the viewpoint of improving the swelling of the bakery food and suppressing the texture of the bakery food. Or less, more preferably 10% or less, still more preferably 8% or less, even more preferably 4% or less, and still more preferably 0% or less. In addition, the lower limit of the solid fat content at 10 ° C. of the edible fat composition may be, for example, 0% or more.

Also, the solid fat content of the edible oil / fat composition can be measured by the method of AOCS Official Method Cd-16b-93.

In the present embodiment, the lower limit of the content of the edible oil and fat in the edible oil and fat composition is the edible oil and fat composition from the viewpoint of improving the workability in preparing the dough and the balance of the swelling, flavor and texture of the bakery food. Preferably it is 50 mass% or more with respect to the whole, More preferably, it is 70 mass% or more, More preferably, it is 80 mass% or more, More preferably, it is 90 mass% or more, Most preferably, it is 100 mass%.
Moreover, from the same viewpoint, the upper limit of the content of the edible fat / oil in the edible fat / oil composition may be, for example, 100% by mass or less based on the entire edible fat / oil composition. Moreover, edible oil and fat composition may be comprised, for example from edible oil and fat.

In the present embodiment, the edible oil / fat composition may contain components other than the edible oil / fat according to the type of the bakery food, and specific examples of such components include emulsifiers, fragrances, coloring agents, and the like. Moreover, the edible oil / fat composition may contain water, but the content of water in the edible oil / fat composition is preferably 1% by mass or less. The edible oil / fat composition is more preferably substantially free of water.

The content of the edible oil / fat composition in the bakery dough is preferably 3.0% by mass or more, more preferably 3.5% by mass or more, based on the whole bakery dough, from the viewpoint of improving the texture of the bakery food. It is.
Moreover, from a viewpoint of improving workability | operativity, content of the edible oil-fat composition in bakery dough becomes like this. Preferably it is 14 mass% or less with respect to the whole bakery dough, More preferably, it is 12 mass% or less.

The content of the edible oil / fat composition relative to the blended amount of the defatted soybean powder is preferably 0.28 or more in terms of mass ratio (edible oil / fat composition / defatted soybean powder) from the viewpoint of improving the texture of the bakery food. Preferably it is 0.30 or more, More preferably, it is 0.40 or more. From the viewpoint of improving workability, the mass ratio is preferably 1.3 or less, more preferably 1.2 or less, still more preferably 1.0 or less, and even more preferably 0.8 or less. .

Bakery dough contains water as a raw material. The water here includes liquid water used in place of water, such as milk, soy milk, and fruit juice. However, water does not include moisture in the powder raw material. On the other hand, when non-powder raw materials other than the edible oil / fat composition described above; and edible oil / fat compositions such as vinegar, eggs, and raw yeast contain water, this water is contained in the water as the raw material.

From the viewpoint of improving texture and workability, the content of water in the bakery dough is preferably 26% by mass or more, more preferably 31% by mass or more based on the whole bakery dough. From the same viewpoint, the water content in the bakery dough is preferably 40% by mass or less, more preferably 38% by mass or less, based on the entire bakery dough.

In addition, the content of the edible oil / fat composition relative to the total content of water and the edible oil / fat composition in the bakery dough is a mass ratio (edible oil / fat composition / ( Water + edible oil / fat composition)) is 0.070 or more, preferably 0.080 or more, more preferably 0.10 or more. Further, from the viewpoint of improving workability and making the appearance of the bakery food preferable, the mass ratio is 0.30 or less, preferably 0.28 or less, more preferably 0.25 or less.

The bakery dough can contain components other than the components described above as raw materials.
For example, bakery dough includes powder raw materials other than defatted soy flour. Specific examples of powder raw materials other than defatted soy flour include wheat flour, rice flour, rye flour, etc .; corn starch, esterified starch, etherified starch, pregelatinized starch, resistant starch, etc .; Sugars such as ingredients; Milk such as skim milk powder, whole milk powder, cheese powder; salt; dietary fiber such as bran, cellulose, indigestible dextrin; eggs such as egg white powder and whole egg powder; guar gum, alginic acid ester, etc. Thickening polysaccharides; emulsifiers; wheat gluten; bread improvers; flavor improvers.
The bakery dough preferably further contains one or two kinds of flour selected from wheat flour and rice flour as a powder raw material, more preferably contains wheat flour, and more preferably contains flour. At this time, the content of the flour in the powder raw material is preferably 35% by mass or more, more preferably 40% by mass or more, based on the whole powder raw material, from the viewpoint of swelling, texture, and flavor of the bakery food. It is. Further, from the viewpoint of suppressing the texture of the bakery food, the content of flour in the powder raw material is preferably 85% by mass or less, more preferably 80% by mass or less, based on the entire powder raw material. It is.

In addition, when the bakery dough further includes one or two kinds of flours selected from wheat flour and rice flour, the blended amount of the defatted soybean powder relative to the total blended amount of the flour and the defatted soy flour is determined by the texture of the bakery food. From the viewpoint of suppressing the above, the mass ratio (defatted soybean flour / (grain flour + defatted soybean flour)) is preferably 8% by mass or more, more preferably 10% by mass or more, and further preferably 12% by mass or more. Moreover, from the viewpoint of improving the swelling, texture and flavor of the bakery food, the mass ratio is preferably 50% by mass or less, and more preferably 45% by mass or less.

In addition, the bakery dough preferably further includes resistant starch (RS) as a raw material.
Indigestible starch is starch that is indigestible in vivo and is classified into the following RS1 to RS4 (Japanese Patent Laid-Open No. 2017-23048).
RS1: It shows digestion resistance because it cannot physically act on digestive enzymes RS2: It shows digestion resistance because of the crystal structure of starch granules RS3: Digested because starch has changed to a structure where digestive enzymes do not act easily Resistant RS4: A starch that is highly chemically modified to exhibit digestion resistance In the present embodiment, the resistant starch includes one or more selected from the above RS1 to RS4, From the viewpoint of reducing soybean odor, one or two selected from RS2 and RS4 are preferably included.

The content of the resistant starch in the bakery dough is preferably 1% by mass or more, more preferably 2% by mass or more, and further preferably 3% by mass with respect to the whole bakery dough from the viewpoint of reducing soybean odor. That's it. Further, from the viewpoint of improving the bulge of the bakery food, the content of the resistant starch in the bakery dough is preferably 25% by mass or less, more preferably 20% by mass or less, further preferably, based on the whole bakery dough. Is 15% by mass or less.

Moreover, bakery dough can contain fat products other than the edible fat composition in this embodiment mentioned above as a raw material. Specific examples of such oil and fat products include butter, shortening, margarine and the like commonly used for bakery dough.

Next, the manufacturing method of bakery dough is demonstrated.
In the present embodiment, the method for producing bakery dough preferably includes a step of kneading the powder raw material and the edible oil / fat composition in the presence of part or all of water from the viewpoint of improving workability.

The dough preparation method may be a commonly used method. For example, in the case of bread dough, the straight rice method (straight method), the middle seed method, the old noodle method, the sweetened middle seed method, the liquid seed method, the no time method, etc. It is.
When there are two types of medium-sized dough and home-made dough as in the mid-sized method, defatted soybean flour, edible oil / fat composition, and water are blended into the dough for either or both of the medium-sized dough and the main-dough dough Although it may be, it is preferable to mix with the main body dough.
The prepared dough may be stored frozen as a frozen dough.

In addition, in the method for producing a bakery dough, when blending an oil or fat product other than the edible oil and fat composition in the present embodiment, it may be added in any step, but preferably in the presence of part or all of water. It is preferable to add after the said process of kneading a body raw material and an edible oil-fat composition.

A bakery food can be obtained through a step of baking or oiling the bakery dough thus prepared, preferably a step of baking.

(Bakery food)
In the present embodiment, the bakery food can be obtained using the bakery dough described above.
That is, in this embodiment, the method for producing a bakery food includes, as raw materials, a powder raw material containing defatted soybean powder, an edible oil / fat composition having a solid fat content at 20 ° C. of 10% or less, and water (powder raw material). And a step of baking or oiling the obtained bakery dough.
Then, in the step of preparing the bakery dough, the blending amount of the defatted soybean powder in the powder raw material is 7% by mass or more and 40% by mass or less with respect to the whole powder raw material in the bakery dough, and water and edible oil / fat composition The blending amount of the edible oil / fat composition with respect to the total blending amount of the product is 0.070 or more and 0.30 or less in mass ratio.

Moreover, the process of preparing bakery dough can be specifically set as the manufacturing method of the bakery food dough mentioned above.
For example, in the step of preparing bakery dough, the blending amount of defatted soybean powder in the powder raw material, the blending amount of defatted soybean flour in the bakery dough, the solid fat content at 20 ° C. or 10 ° C. of the edible oil / fat composition, the bakery dough The amount of edible oil and fat composition, the amount of edible oil and fat composition relative to the amount of defatted soybean powder, the amount of edible oil and fat composition relative to the total amount of water and edible oil and fat composition, As described above for the dough.
In addition, for other components in the bakery dough, for example, in the above-described process for preparing the bakery dough, the type and blending amount of flour in the powder raw material, and the total blending amount of flour and defatted soybean flour The blending amount, the kind of resistant starch and the blending amount are as described above for the bakery dough.

In addition, the step of preparing the bakery dough includes a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of part or all of water from the viewpoint of improving workability.

In addition, from the viewpoint of improving the balance between swelling, flavor and texture of the bakery food, the raw material preferably contains yeast in the step of preparing the bakery dough. At this time, it is preferable that the manufacturing method of bakery food includes the fermentation process of dough after the process of preparing bakery dough, and before the process of baking or oiling bakery dough.

Examples of the bakery food obtained in the present embodiment include yeast fermented foods such as bread, pizza, and yeast donuts; baked confectionery that does not contain yeast, such as pound cake, sponge cake, madeleine, financier, chiffon cake, and pancake. Preferably it is a yeast fermented food, More preferably, it is one selected from the group consisting of bread, pizza and donuts.

Examples of the present invention will be shown below, but the gist of the present invention is not limited thereto.

(raw materials)
In the following examples, the following were mainly used as raw materials.
○ Soy flour defatted soy flour: “Milky S”, manufactured by J-Oil Mills Co., Ltd., 1% oil content
Full fat soy flour: “ESRIPO”, manufactured by J-Oil Mills, Inc., 20% oil content
○ Grain flour: “Kameriya” Nisshin Foods Co., Ltd. Rice flour: “Kumamoto Prefecture Rice (Mizuhochikara) Bread Rice Flour”, Kumamoto Flour Milling Co., Ltd. ○ Edible oil and fat composition (both water content is less than 1% by mass) .)
Rapeseed oil: “AJINOMOTO Sarasara canola oil” Edible oil composition manufactured by J-Oil Mills Co., Ltd. 1: “S Special” Edible oil composition manufactured by J-Oil Mills Co., Ltd. 2: “S Special 100” manufactured by J-Oil Mills Co., Ltd. Olive oil: "Extra Virgin Olive Oil for Bakery" Soybean oil manufactured by J-Oil Mills Co., Ltd .: J-Oil Mills Co., Ltd. ○ Starch resistant starch 1 (RS4): "NOVELOSE W", manufactured by Ingledion Japan Co., Ltd. Resistant starch 2 (RS2): “Amylofiber SH”, manufactured by J-Oil Mills Co., Ltd. ○ Oil and fat product shortening: “Fashie” Co., Ltd., manufactured by J-Oil Mills (water content 0.1% by mass or less)
Margarine: “Grandmaster Primeran” manufactured by J-Oil Mills Co., Ltd. (20 ° C. SFC 17.9%, moisture content 15.9 mass%)
Sheet margarine: “Grandmaster Primeran Sheet” manufactured by J-Oil Mills Co., Ltd. (SFC 35% at 20 ° C., moisture content 16.2% by mass)
○ Other gluten: “wheat gluten”, semi-dry yeast manufactured by Nippon Flour Milling Co., Ltd .: “Saff Semi-Dry Yeast”, fresh yeast manufactured by Rusaffle: “FD-1 yeast”, manufactured by Oriental Yeast Co., Ltd. (water content 68.1% by mass) )
Bread quality improver 1: “C Oriental food”, Bread quality improver manufactured by Oriental Yeast Co., Ltd. 2: “Prima Pane”, Puratos vinegar: “Mizkan Grain Vinegar”, Mizkan Co., Ltd. (water content 95. 8% by mass)
Egg: Whole egg (water content 76.1% by mass)
Gum: “Guapack PF-20”, manufactured by DSP Gokyo Food & Chemical Co., Ltd.

Moreover, the kind of edible oil and fat composition and oil and fat product, and SFC in each temperature are shown below. Here, solid fat content (SFC) (%) of fats and oils was measured by the following method according to AOCS Official Method Cd 16b-93.
(SFC measurement method)
The edible oil / fat composition kept in a liquid state at 60 ° C. for 1 hour was quantitatively filled into an NMR glass tube, and kept in a constant temperature bath at 60 ° C. for 30 minutes. After keeping at 0 ° C. for 1 hour, it was transferred to a thermostatic chamber adjusted to the measurement temperature, and after 30 minutes, the solid fat content (SFC) (%) using an NMR analyzer (the minispec, mq 20 NMR Analyzer BRUKER) ) Was measured.
However, for margarine and sheet margarine, the edible oil / fat composition was melted, the oil layer was separated, and the obtained oil layer was used for the measurement in the above procedure.

Types of fats and oils 20 ° C SFC (%) 10 ° C SFC (%)
Rapeseed oil 0 0
Shortening 25 44
Edible oil and fat composition 1 6 13
Edible oil composition 2 6 8
Olive oil 0 0
Soybean oil 0 0

(Manufacture of bakery foods)
The manufacturing method of the 2 cocoon type bread and the 1 cocoon type bread in an Example and a comparative example is shown below.
(Preparation of 2 bowl type bread)
The raw material excluding the shortening was placed in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: 3 minutes at 1st speed on hook, 4 minutes at 2nd speed, 1 minute at 3rd speed, then shortening, then 2 minutes at 1st speed, 3 minutes at 2nd speed, 5-9 minutes at 3rd speed Chaotic.
After mixing, the dough was removed from the mixer and fermented at 28 ° C. for 60 minutes.
The dough was divided into 200 g, rounded and allowed to rest for 20 minutes, and then passed through a molder and 4 pieces were put in a 2 bowl shape.
The molded dough was fermented with a proofer at 38 ° C. and 85% relative humidity for 50 minutes.
After fermentation, it was baked at 200 ° C. for 40 minutes.
After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.

(Production of 1 type bread)
The dough prepared in the same manner as the two-bread type bread was divided into 200 g, rounded and allowed to rest for 20 minutes, and then put into a two-bowl type through a molder.
The molded dough was fermented with a proofer at 38 ° C. and 85% relative humidity for 50 minutes.
After fermentation, it was baked at 190 ° C. for 38 minutes.
After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.

(Evaluation methods)
In the following, the appearance (bulge), inner layer, texture (lightness / elasticity, dryness, oiliness) and flavor (soybean unpleasant odor, taste) were evaluated for the bread produced in each example. Stickiness and extensibility were evaluated during the work (during mixing, dividing, and molding). The evaluation criteria are shown below.

(Workability)
Each of stickiness and extensibility at the time of dough preparation was evaluated on a five-point scale based on the following criteria by the consultation of two workers, and three or more points were accepted.
(Sticky)
5: No stickiness at all 4: Little stickiness 3: Slight stickiness but no problems in work 2: Slightly sticky, difficult to work 1: Very sticky, difficult to work (extensibility)
5: Very good extensibility 4: Very good extensibility 3: Good extensibility 2: Slightly poor extensibility 1: Poor extensibility

(appearance)
The bulge height (mm) of the highest portion of the 2 斤 bread, 1 斤 and rice flour bread after baking was measured, and the average value was evaluated according to the criteria in Table 1. However, donuts and Danish were evaluated in accordance with the criteria in Table 2 through the consultation of five expert panelists. Three or more points were accepted.

(Inner layer)
The preference for the inner layer of the baked bread was evaluated according to the following criteria by the consultation of five expert panelists. Three or more points were accepted.
5: Very preferable (bubbles extend very vertically and are very finely aligned.)
4: Preferred (bubbles extend vertically and are finely aligned.)
3: Slightly preferred (the bubbles are stretched slightly vertically and are aligned slightly finely)
2: Not very preferable (the bubbles do not extend so much vertically and are clogged up slightly or there are large and rough bubbles)
1: Unfavorable (the bubbles are round, do not stretch vertically, are clogged, or there are many large and coarse bubbles)

(Texture)
In accordance with the agreement of five expert panelists, the lightness / elasticity, texture, and oiliness of each baked bread were evaluated according to the following criteria. For all items, 3 or more points were accepted.
(Lightness / elasticity)
5: Very good elasticity / lightness 4: Good elasticity / lightness 3: Slight elasticity / lightness 2: Moist and sticky 1: Steamed bread-like moist and sticky (With pasa)
5: Very good moist feeling 4: Good moist feeling 3: Slight moist feeling 2: Lumpy 1: Lumpy and strong (oiliness)
5: Does not feel oily at all 4: Does not feel oily almost 3: Does not feel much oily 2: Slightly oily 1: Very oily

(Flavor)
In accordance with the agreement of five expert panelists, the items of soybean unpleasant odor and taste were evaluated according to the following criteria for the flavor of bread after baking. For all items, 3 or more points were accepted.
(Soybean unpleasant odor)
5: No unpleasant odor 4: Slightly unpleasant odor 3: Slightly unpleasant odor 2: Unpleasant odor 1: Unpleasant odor strongly not eatable (taste as bread)
5: Very good taste 4: Slightly light taste but good taste 3: Slightly light taste but good taste 2: Light taste or nasty taste 1: Lack of taste, taste is poor, or There is a strong taste

(Example 1, Comparative Examples 1 and 2)
Using defatted soy flour or full fat soy flour as soy flour, a birch type bread was prepared and evaluated by the method described above. In Example 1 and Comparative Example 2, an edible oil / fat composition made of rapeseed oil was used. In the comparative example 2, it adjusted so that the total amount of the oil and fat composition mix | blended with the oil component originally contained in the whole fat soybean powder might become the same amount as the edible oil and fat composition mix | blended in Example 1.
Table 3 shows the blending of raw materials, blending ratios of components and evaluation results in each example.

From Table 3, the fabric of Example 1 was excellent in terms of stickiness during work and extensibility. In addition, although the unpleasant odor of soybeans was somewhat felt, the rustiness was suppressed and the taste as a bread was also good. On the other hand, in Comparative Example 1, the stickiness during work and the unpleasant odor of soybeans were severe. When the total amount of the oil / fat composition blended with the oil contained in the whole fat soybean powder as in Comparative Example 2 is adjusted to be almost equal to the amount of the edible fat / fat composition blended in Example 1, it feels oily. Workability and unpleasant odor of soybean were not improved.

(Examples 2 to 5, Comparative Examples 3 and 4)
Using an edible oil / fat composition consisting of defatted soybean flour and rapeseed oil, a birch type bread was prepared and evaluated by the method described above. Table 4 shows the blending of raw materials, blending ratios of components and evaluation results in each example. Table 4 also shows Example 1 described above.

From Table 4, when the edible oil / fat composition was blended so that the mass ratio of (edible oil / fat composition / defatted soybean powder) was 0.33 or more and 1.0 or less, there was almost no stickiness during the operation, and 0 From 33 to 0.71, there was no stickiness at all and it was very good. As for the preference of the inner layer, the mass ratio of (edible oil / fat composition / defatted soybean flour) is preferably 0.42 or more and 1.0 or less, and when it is 0.50, it is very preferable. As for the appearance, when the mass ratio of (edible oil / fat composition / defatted soybean flour) was 0.33 or more and 0.71 or less, the height was high and the swelling was the best.
Among the textures, lightness / elasticity (edible oil / fat composition / defatted soybean powder) is slightly elastic / light when the mass ratio is 0.33 or more, and very good at 0.50 or more and 1.0 or less. There was a lot of elasticity and lightness. As for the texture, a moist feeling was felt at 0.33 or higher, a moist feeling at 0.42 or higher, and a very good moist feeling at 0.50 or higher.
Regarding the flavor and oiliness, the oily composition (edible oil / fat composition / defatted soybean powder) has a mass ratio of 1.0 or less and does not feel much oily. I didn't feel it. As for the unpleasant odor of soybean, the unpleasant odor was hardly felt when the mass ratio of (edible oil / fat composition / defatted soybean flour) was 0.50 or more. As for the taste, the mass ratio of (edible oil / fat composition / defatted soy flour) was 0.42 or higher, and the taste was slightly faint but good, and 0.50 or higher was very good.

Moreover, from Table 4, when the edible oil / fat composition was blended so that the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) was 0.087 or more and 0.25 or less, the stickiness during operation was It was almost none and good, and it was very good with no stickiness at 0.087 or more and 0.18 or less. As for the preference of the inner layer, the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) is preferably 0.11 or more and 0.25 or less, and when 0.13, it is very preferable. became. As for the appearance, when the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) was 0.087 or more and 0.18 or less, there was a height and the swelling was the best.
Among the textures, the lightness / elasticity has a mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) of 0.087 or more and is slightly elastic / light, 0.13 or more and 0.25. Below there was very good elasticity and lightness. For puffiness, the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) is 0.087 or more, which gives a slightly moist feeling, 0.11 or more, a moist feeling, 0.13 or more There was a very good moist feeling.
Regarding the flavor and oiliness, the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) is not more than 0.25 and the oily feeling is not felt. I did not feel oily. The soybean unpleasant odor hardly felt an unpleasant odor when the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) was 0.13 or more. As for the taste, the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) is 0.11 or higher, and the taste is slightly faint, but it is good, and it is very good at 0.13 or higher. It was.

(Example 6, Comparative Example 5)
Using an edible oil / fat composition consisting of defatted soybean flour and rapeseed oil, a birch type bread was prepared and evaluated by the method described above. Table 5 shows the blending of raw materials, blending ratios of components and evaluation results in each example. Table 5 also shows Examples 1 and 3 described above.

From Table 5, in each Example, defatted soybean flour is blended so that (defatted soybean flour / (grain flour + defatted soybean flour)) is 15.0 mass% or more and 25.5 mass% or less, and edible fat and oil consisting of rapeseed oil. When the composition is formulated so that (edible oil / fat composition / (water + edible oil / fat composition)) is 0.099 or more and 0.13 or less in mass ratio, workability is improved and lightness / elasticity and taste are improved. Excellent bread was obtained.

(Example 7, Comparative Example 6)
Using the edible oil and fat composition consisting of defatted soybean flour and rapeseed oil, a 1-bread type bread was prepared and evaluated by the method described above. Table 6 shows the blending of raw materials, blending ratios of components, and evaluation results in each example.

From Table 6, defatted soybean flour is blended so that (defatted soybean flour / (grain flour + defatted soybean flour)) is 40% by mass, and (edible oil / fat composition / (water + edible fat / fat composition)) is in mass ratio. In Example 7 in which the edible oil / fat composition was blended so as to be 0.15, a 1-type bread having excellent workability, appearance / inner layer, lightness / elasticity and taste and improved soybean unpleasant odor was obtained.

(Examples 8 to 10, Comparative Example 7)
A variety of edible oil and fat compositions were used together with defatted soybean flour to prepare and evaluate a birch type bread by the method described above. Table 7 shows the blending of raw materials, blending ratios of components and evaluation results in each example. Table 7 also shows Example 3 described above.

From Table 7, when the SFC at 20 ° C. of the edible oil / fat composition was 10% or less, bread with excellent workability, appearance / inner layer, lightness / elasticity and taste and improved soybean unpleasant odor was obtained. On the other hand, when an oil and fat product having an SFC of more than 10% at 20 ° C. was used instead of the edible oil and fat composition in this embodiment (Comparative Example 7), the feeling of dryness was felt, lightness / elasticity was poor, It became inferior bread.

(Examples 11 to 13)
By the method mentioned above, the 2 rice cake type bread | pan which further contains indigestible starch with defatted soybean flour was produced and evaluated. Table 8 shows the blending of raw materials, blending ratios of components and evaluation results in each example.

From Table 8, in Examples 11 and 12, by further adding resistant starch 1 or 2 (RS4 or RS2) to the dough, it is more excellent in lightness / elasticity and taste than without resistant starch, Bread with further improved soy odor was obtained. In particular, when resistant starch 2 (RS2) was used (Example 12), extensibility and bread height were excellent.

(Example 14, comparative example 8)
Except for using rice flour instead of strong flour as cereal flour, a two-corn type bread was prepared and evaluated by the method described above. Table 9 shows the blending of raw materials, blending ratios of components and evaluation results in each example.

From Table 9, even when rice flour was used as the flour, a rice flour bread having improved lightness / elasticity and appearance was obtained by adding a predetermined amount of defatted soybean flour and the edible oil / fat composition in the present embodiment.

(Example 15, Comparative Example 9)
A donut was prepared and evaluated by the following method. Table 10 shows the blending of raw materials, blending ratios of components, and evaluation results in each example. However, the oiliness was evaluated only for the inner layer.
(Production of donuts)
All the raw materials were put in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: 1st speed on the hook for 3 minutes, 2nd speed for 3 minutes, 3rd speed for 6 minutes.
After mixing, the dough was removed from the mixer and fermented at 30 ° C. for 35 minutes. The dough was divided into 30 g, rounded, allowed to rest for 15 minutes, then formed into a 2 cm thick round shape, and fermented with a proofer at 33 ° C. and a relative humidity of 70% for 30 minutes.
After fermentation, it was oiled for 4.5 minutes with a shortening warmed to 170 ° C.
After dipping, crude heat was removed at room temperature (20 ° C.).

From Table 10, a donut with very excellent lightness / elasticity was obtained by adding a predetermined amount of defatted soybean flour and the edible oil / fat composition of the present embodiment. That is, it was found that the same effect as firing was obtained even when the dough in the present embodiment was oiled.

(Example 16)
Danish was prepared and evaluated by the following method. Table 11 shows the blending of raw materials, blending ratios of components and evaluation results in each example.
(Creation of Danish)
All the raw materials were put into a mixer ball and mixed with a bread mixer (HP-20M manufactured by Kanto Blender Kogyo Co., Ltd.) under the following conditions to obtain a mixture.
Mixing conditions: low speed 4 minutes, medium low speed 10 minutes Next, the above mixture was fermented at room temperature for 20 minutes, and then cooled at −5 ° C. overnight.
Sheet margarine was folded into the cooled mixture, and after folding three times, resting at −5 ° C. for 1 hour, and further after folding once in three and resting at −5 ° C. for 1 hour, a Danish dough was obtained.
This dough is stretched to a thickness of 4 mm, cut into 11 cm squares, fermented with a proofer at 32 ° C. and 75% humidity for 60 minutes, and baked for 14 minutes at 210 ° C. and 200 ° C. for 14 minutes. Got Danish.

According to Table 11, even when the defatted soybean powder contains 35.3% by mass (defatted soybean powder / (grain flour + defatted soybean flour)) and 25.3% by mass (raw material of defatted soybean powder / powder), this embodiment By adding a predetermined amount of the edible oil and fat composition in Japan, there is no stickiness, good extensibility, excellent lightness / elasticity, no stickiness, moistness, no oiliness, and soybean discomfort A very good Danish without any odor was obtained.

(Example 17, comparative example 10)
Pizza was prepared and evaluated by the following method. Table 12 shows the blending of raw materials, blending ratios of components and evaluation results in each example.
(Creating pizza)
All the raw materials were put in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: 5 minutes at 1st gear, 5 minutes at 2nd gear, 3 minutes from 1 minute to 3 minutes.
After mixing, the mixture was taken out from the mixer and fermented at 27 ° C. for 30 minutes to obtain a pizza dough. The obtained dough was divided into 100 g, rounded, allowed to rest for 30 minutes, stretched to a diameter of 18 cm, pickled, and fermented with a proofer at 25 ° C. and a relative humidity of 70% for 30 minutes.
After fermentation, it was baked at 240 ° C. for 7 minutes.
After baking, the rough heat of the pizza baked at room temperature (20 ° C.) was removed.

From Table 12, in Example 17, the non-stickiness of workability is improved by adding a predetermined amount of the defatted soybean flour and the edible oil / fat composition in the present embodiment, the lightness / elasticity is extremely excellent, and there is no dryness. A moist and pizza with excellent taste was obtained.

(Example 18, Comparative Example 11)
By using the defatted soybean powder and soybean oil, a 2 斤 type bread was prepared and evaluated by the method described above. Table 13 shows the blending of raw materials, blending ratios of components and evaluation results in each example.

From Table 13, as in Example 18, even when soybean oil was used as the edible oil / fat composition, the non-stickiness of workability was improved, the lightness / elasticity was excellent, and there was no dryness. A preferred bread with excellent taste was obtained.

(Example 19)
A 2 cocoon type bread using the middle seed method was prepared by the following method and evaluated by the evaluation method described above. Table 14 shows the composition of the raw materials, the composition ratio of the components, and the evaluation results. However, the blending ratio was calculated as the total of the medium seed raw material and the main base raw material.

(Preparation of medium seed method 2 rice cake type bread)
In Table 14, medium-type raw materials were put in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: 2 minutes at 1st speed and 3 minutes at 2nd speed by hook.
After mixing, the dough was removed from the mixer and fermented at 28 ° C. for 3 hours.
The raw material except the shortening shown in Table 14 and the above fermented medium seed dough were put in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: 3 minutes at 1st speed on the hook, 4 minutes on the 2nd speed, 3 minutes on the 1st minute, then shortening, then 2 minutes on the 1st speed, 2 minutes on the 2nd speed, 3 minutes on the 3rd speed .
After mixing, the dough was removed from the mixer and fermented at 28 ° C. for 30 minutes.
The dough was divided into 200 g, rounded and allowed to rest for 20 minutes, and then passed through a molder and 4 pieces were put in a 2 bowl shape.
The molded dough was fermented with a proofer at 38 ° C. and 85% relative humidity for 50 minutes.
After fermentation, it was baked at 200 ° C. for 38 minutes.
After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.

From Table 14, even when the middle seed method is used as in Example 19, the non-stickiness of workability is improved by adding a predetermined amount of defatted soybean flour and the edible oil / fat composition in the present embodiment, and lightness / A preferred bread having excellent elasticity, moistness without papsy, and excellent taste was obtained.

The present invention includes the following aspects.
[1] As a raw material, a powder raw material containing defatted soybean powder, an edible oil / fat composition having a solid fat content at 20 ° C. of 10% or less, and water (excluding water in the powder raw material) are included. A step of preparing a bakery dough, and a step of baking or oiling the bakery dough,
Including the step of preparing a bakery dough,
The blending amount of the defatted soybean powder in the bakery dough is 7% by mass or more and 40% by mass or less with respect to the blending amount of the whole powder raw material in the bakery dough,
The manufacturing method of the bakery food whose compounding quantity of the said edible oil and fat composition with respect to the sum total of the compounding quantity of the said water and the said edible oil and fat composition is 0.070 or more and 0.30 or less by mass ratio.
[2] In the step of preparing the bakery dough, the amount of the edible oil / fat composition with respect to the amount of the defatted soybean powder is 0.28 to 1.3 in terms of mass ratio. A method for producing bakery food.
[3] The powder raw material further includes one or two kinds of flours selected from wheat flour and rice flour,
In the step of preparing the bakery dough, the blending amount of the flour in the bakery dough is 35% by mass or more and 85% by mass or less with respect to the total blending amount of the powder raw material in the bakery dough. ] Or the manufacturing method of the bakery food as described in [2].
[4] The blending amount of the defatted soybean powder in the bakery dough is 8% by mass or more and 50% by mass or less based on the total blending amount of the cereal flour and the defatted soybean flour in the bakery dough. [3] The method for producing a bakery food according to [3].
[5] The method for producing a bakery food according to any one of [1] to [4], wherein the edible oil / fat composition has a solid fat content at 10 ° C. of 15% or less.
[6] In any one of [1] to [5], a blending amount of the edible oil / fat composition in the bakery dough is 3.0% by mass or more and 14% by mass or less with respect to the entire bakery dough. The manufacturing method of bakery food of description.
[7] The bakery according to any one of [1] to [6], wherein a blending amount of the defatted soybean powder in the bakery dough is 5% by mass or more and 20% by mass or less with respect to the entire bakery dough. A method for producing food.
[8] The bakery dough further includes an indigestible starch, and a blending amount of the indigestible starch is 1% by mass to 25% by mass with respect to the whole bakery dough. [1] to [7] The manufacturing method of bakery food of any one of Claims.
[9] The method for producing a bakery food according to any one of [1] to [8], wherein the bakery food is one selected from the group consisting of bread, pizza, and donuts.
[10] Any of [1] to [9], wherein the step of preparing a bakery dough includes a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of part or all of the water. A method for producing a bakery food according to item 1.
[11] A bakery food comprising a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content at 20 ° C. of 10% or less, and water (excluding water in the powder raw material). For dough,
The content of the defatted soybean powder in the powder raw material is 7% by mass or more and 40% by mass or less with respect to the whole powder raw material in the bakery food dough,
The dough for bakery foods whose content of the said edible fat and oil composition with respect to the sum total of content of the said water and the said edible fat and oil composition is 0.070 or more and 0.30 or less by mass ratio.
[12] The bakery food dough according to [11], wherein a content of the edible oil / fat composition with respect to a content of the defatted soybean powder is 0.28 or more and 1.3 or less by mass ratio.
[13] The powder raw material further includes one or two kinds of flour selected from wheat flour and rice flour, and the content of the flour in the powder raw material is 35% by mass or more based on the entire powder raw material The dough for bakery foods according to [11] or [12], which is 85% by mass or less.
[14] The bakery food dough according to [13], wherein a content of the defatted soybean flour with respect to a total content of the cereal flour and the defatted soybean flour is 8% by mass or more and 50% by mass or less.
[15] The content of the edible oil / fat composition in the bakery food dough is 3.0% by mass or more and 14% by mass or less based on the whole bakery food dough [11] to [14] The bakery food dough according to claim 1.
[16] Any one of [11] to [15], wherein a content of the defatted soybean powder in the bakery food dough is 5% by mass to 20% by mass with respect to the entire bakery food dough. The dough for bakery foods described in 1.
[17] Further containing an indigestible starch, wherein the content of the indigestible starch in the bakery food dough is 1% by mass or more and 25% by mass or less with respect to the entire bakery food dough. ] To [16] The bakery food dough according to any one of items.
[18] A method for producing a bakery food dough according to any one of [11] to [17],
A method for producing a bakery food dough, comprising a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of part or all of the water.

This application claims priority based on Japanese Patent Application No. 2018-090523 filed on May 9, 2018, the entire disclosure of which is incorporated herein.

Claims

Bakery dough comprising, as raw materials, a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 20% or less at 20 ° C., and water (excluding water in the powder raw material). And baking or oiling the bakery dough,
Including the step of preparing a bakery dough,
The blending amount of the defatted soybean powder in the bakery dough is 7% by mass or more and 40% by mass or less with respect to the blending amount of the whole powder raw material in the bakery dough,
The manufacturing method of the bakery food whose compounding quantity of the said edible oil and fat composition with respect to the sum total of the compounding quantity of the said water and the said edible oil and fat composition is 0.070 or more and 0.30 or less by mass ratio.
In the step of preparing the bakery dough, the amount of the edible oil / fat composition with respect to the amount of the defatted soybean powder is 0.28 to 1.3 in terms of mass ratio. Production method.
The powder raw material further includes one or two flours selected from wheat flour and rice flour,
In the step of preparing the bakery dough, the amount of the flour in the bakery dough is 35% by mass or more and 85% by mass or less with respect to the total amount of the powder raw material in the bakery dough. A method for producing a bakery food according to 1 or 2.
The blending amount of the defatted soybean powder in the bakery dough is 8 mass% or more and 50 mass% or less with respect to the total blending amount of the cereal flour and the defatted soybean flour in the bakery dough. The manufacturing method of bakery food of description.
The method for producing a bakery food according to any one of claims 1 to 4, wherein the edible fat composition has a solid fat content at 10 ° C of 15% or less.
The amount of the edible oil / fat composition in the bakery dough is 3.0% by mass or more and 14% by mass or less of the bakery dough according to any one of claims 1 to 5. Production method.
The manufacturing method of the bakery food of any one of Claims 1 thru | or 6 whose compounding quantity of the said defatted soybean powder in the said bakery dough is 5 to 20 mass% with respect to the said bakery whole dough.
The said bakery dough further contains indigestible starch, and the compounding quantity of the said indigestible starch is 1 to 25 mass% with respect to the said whole bakery dough in any one of Claims 1 thru | or 7. The manufacturing method of bakery food of description.
The method for producing a bakery food according to any one of claims 1 to 8, wherein the bakery food is one selected from the group consisting of bread, pizza and donuts.
10. The method according to claim 1, wherein the step of preparing a bakery dough includes a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of part or all of the water. A method for producing bakery food.
A bakery food dough comprising a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C, and water (excluding water in the powder raw material). There,
The content of the defatted soybean powder in the powder raw material is 7% by mass or more and 40% by mass or less with respect to the whole powder raw material in the bakery food dough,
The dough for bakery foods whose content of the said edible fat and oil composition with respect to the sum total of content of the said water and the said edible fat and oil composition is 0.070 or more and 0.30 or less by mass ratio.
The bakery food dough according to claim 11, wherein a content of the edible oil / fat composition with respect to a content of the defatted soybean powder is 0.28 or more and 1.3 or less by mass ratio.
The powder raw material further includes one or two kinds of flour selected from wheat flour and rice flour, and the content of the flour in the powder raw material is 35% by mass or more and 85% by mass with respect to the entire powder raw material The dough for bakery foods of Claim 11 or 12 which is the following.
The dough for bakery food according to claim 13, wherein a content of the defatted soybean powder with respect to a total content of the cereal flour and the defatted soybean powder is 8 mass% or more and 50 mass% or less.
The content of the edible oil / fat composition in the bakery food dough is 3.0% by mass or more and 14% by mass or less with respect to the entire bakery food dough. Dough for bakery food.
The bakery food according to any one of claims 11 to 15, wherein a content of the defatted soybean powder in the bakery food dough is 5% by mass or more and 20% by mass or less with respect to the entire bakery food dough. For dough.
The digestible starch is further contained, and the content of the resistant starch in the bakery food dough is 1% by mass to 25% by mass with respect to the entire bakery food dough. A bakery food dough according to any one of the preceding claims.
A method for producing a bakery food dough according to any one of claims 11 to 17,
A method for producing a bakery food dough, comprising a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of part or all of the water.