WO2024090000A1

WO2024090000A1 - Raw-material composition for producing bread, and method for producing bread

Info

Publication number: WO2024090000A1
Application number: PCT/JP2023/030646
Authority: WO
Inventors: 道弘砂子; 揚 ▲高▼橋; 真樹子塚田
Original assignee: 三和澱粉工業株式会社
Priority date: 2022-10-27
Filing date: 2023-08-25
Publication date: 2024-05-02
Also published as: JP7274240B1; JP2024064274A

Abstract

Provided are: a raw-material composition for producing low-protein bread having exceptional texture, appearance, and flavor; a dough for baking bread; and a method for producing bread. This problem is solved by a raw-material composition for producing bread in which some wheat flour in the raw-material composition is replaced with a starch that includes a moist-heat-treated starch, the physical properties of the resultant bread dough being substantially unchanged.

Description

Raw material composition for bread production and method for producing bread

The present invention relates to a raw material composition for bread production in which part of wheat flour is replaced with starch including moist heat treated starch, and which does not substantially change the physical properties of bread dough. The present invention also relates to a raw material composition for producing low-protein bread for kidney disease patients, which has excellent texture, appearance and flavor, dough for baking bread, and a method for producing bread. Since the raw material composition for bread production of the present invention does not substantially change the physical properties of bread dough, it makes it possible to improve workability during bread production. Furthermore, the present invention relates to a raw material composition for producing low-protein, low-salt bread that maintains a low protein content with almost no addition of salt, and a method for producing low-protein, low-salt bread.

Conventionally, in the diet of kidney disease patients, sodium intake is limited to less than 6g/day regardless of the stage of the disease, and protein intake is restricted as the stage of the disease progresses, so that bread for kidney disease patients is desired to be low in protein and sodium. In particular, it is recommended to limit protein intake from staple foods and to consume protein from meat, fish, eggs, dairy products, etc., which contain essential amino acids in a balanced manner. For bread, which is one of the staple foods, low-protein breads are provided that use starch instead of wheat flour, which is the main ingredient. Thus, using starch instead of wheat flour in bread, which is a staple food, is important in terms of supplementing the energy deficiency, and various methods for using it have been proposed in the past.
Patent Document 1 discloses a method of making bread using a low-protein bread flour composition as the main ingredient, which is made by mixing wheat flour for bread with starch (wheat flour starch, potato starch) to obtain a protein content of 6.5 to 7.5%.
Patent Document 2 discloses a method of making bread with a soft texture by replacing 50% or more of wheat flour, the main ingredient of bread, with starch and adding a thickening polysaccharide and dietary fiber in combination, thereby retaining gas generated during fermentation and baking in the dough.
Patent Document 3 proposes a means for producing low-protein bread by including 25 to 50 parts by mass of wheat flour, 45 to 70 parts by mass of starch other than pregelatinized starch, and 5 to 15 parts by mass of pregelatinized starch.
Patent Document 4 discloses a raw material composition for producing low-protein bread, which is characterized by blending crosslinked starch, hydroxypropyl starch, and gelatinized starch as part of wheat flour raw material. By producing bread using the raw material composition for producing low-protein bread, the protein content is adjusted to 6.2% by weight or less.
Patent Document 5 discloses an extremely low protein bread with a protein content of 1/10 or less of wheat flour bread, which uses a dough made by adding 1.5% by weight or more of a thickening polysaccharide, and an appropriate amount of pregelatinized starch (pregelatinized low protein rice flour or non-glucan rice α-flour), and β-amylase to a flour dough mainly composed of low protein rice flour or low protein rice flour and wheat starch.
Patent Document 6 discloses a method for making the leavening, texture, and appearance of a bakery product similar to those of a normal bakery product by using a dough containing pregelatinized starch and a thickening polysaccharide.
Patent Document 7 discloses a dough for producing bakery-like low-protein foods, which contains raw starch having an amylose content of 20% or more and chemically modified starch such as starch acetate or phosphate cross-linked starch, and further contains dextrin with a DE of 25 to 40.

Japanese Patent Application Laid-Open No. 5-007448 Japanese Patent Application Laid-Open No. 11-155467 JP 2001-224300 A JP 2015-033370 A JP 2006-158298 A International Publication No. 2019/146629 International Publication No. 2019/088239

However, the low-protein bread made using the above-mentioned conventional technology has problems such as low mechanical resistance of the dough, roughness in the inner and outer layers of the bread, and poor texture and flavor.

The present inventors have conducted extensive research to solve the above problems. As a result, they have been able to complete a raw material composition for bread production in which part of wheat flour is replaced with starch including moist heat-treated starch, which maintains a low protein content while not substantially changing the physical properties of bread dough, particularly a raw material composition for bread production for kidney disease patients, and have realized low-protein bread with excellent texture, appearance, and flavor. Since the raw material composition for bread production of the present invention does not substantially change the physical properties of bread dough, it has been made possible to improve the workability during bread production. Furthermore, they have found that low-protein and low-salt bread can be obtained from the raw material composition for bread production of the present invention, since the raw material composition for bread production of the present invention does not substantially change the physical properties of bread dough even under conditions in which no salt is added or only a small amount of salt is added.

That is, the present invention relates to the following.
[1]
A raw material composition for bread production, in which part of wheat flour is replaced with starch including heat-moisture treated starch, said raw material composition for bread production not substantially changing the physical properties of bread dough.
[2]
The bread making ingredient composition according to [1], wherein the protein content of the heat-moisture treated starch is less than 1% by mass.
[3]
The bread making ingredient composition according to [1] or [2], wherein the substitution ratio of the heat-moisture treated starch to the wheat flour is 1 to 50 mass% of the wheat flour.
[4]
The bread making ingredient composition according to any one of [1] to [3], which does not substantially change the physical properties of bread dough even in the absence of added salt.
[5]
The bread-making ingredient composition according to any one of claims [1] to [4], wherein the heat-moisture treated starch has a water-soluble component content of 0.1 to 5% and a swelling degree of 10 to 60 mL.
[6]
The bread-making ingredient composition according to [5], wherein the heat-moisture treated starch is made from cornstarch.
[7]
A method for producing dough for baking bread, comprising a step of adding water to the bread making ingredient composition according to any one of [1] to [6] and kneading the composition.
[8]
A method for producing bread, comprising the step of baking the dough for baking bread described in [7].

The present invention can provide a raw material composition for bread production that has a good balance of texture (moistness, crispness), appearance, and flavor while maintaining a low protein content, particularly a raw material composition for low-protein bread production for kidney disease patients, dough for baking bread, and a method for producing bread. The raw material composition for bread production of the present invention does not substantially change the physical properties of the bread dough, making it possible to produce low-protein bread with excellent texture, appearance, and flavor while maintaining a low protein content, and also improving the workability in the bread production process. Furthermore, even under conditions where no salt is added or where only a small amount of salt is added, the raw material composition for bread production of the present invention does not substantially change the physical properties of the bread dough, so a raw material composition for low-protein, low-salt bread production, dough for baking bread, and a method for producing low-protein, low-salt bread can be provided.

FIG. 1 is a diagram showing measurement charts of torque values for Examples 4 to 6, Comparative Examples 2 to 3, and Reference Example, in which the starch substitution ratio for wheat flour is 40%.

The present invention relates to an ingredient composition for making bread, in which part of wheat flour is replaced with starch including heat-moisture treated starch, and the ingredient composition for making bread does not substantially change the physical properties of bread dough.
In the present invention, the term "not substantially changing the physical properties of bread dough" is determined based on the following criteria.
Using Mixlab2 manufactured by Chopin Technologies, the optimum amount of water for wheat flour (strong flour) is determined as the amount of water when the maximum torque value is 1.1 Nm under the measurement conditions ChopinS (total weight of flour + water: 70 g, kneading speed: 80 rpm, kneading temperature: 30° C., kneading time: 30 minutes). The torque value is the smooth torque value displayed by the dedicated software of Mixlab2. Next, a part of the wheat flour is replaced with starch, and the measurement is performed under the measurement conditions ChopinS (total weight of flour + water: 70 g, kneading speed: 80 rpm, kneading temperature: 30° C., kneading time: 30 minutes) with the same amount of water as the optimum amount of wheat flour. If the maximum torque value at this time is 0.92 Nm or more, it is determined that the dough properties are not substantially changed.
In the present invention, "does not substantially change the dough properties" means that "the dough properties of wheat flour (hard flour) can be maintained even if part of the wheat flour (hard flour) is replaced with starch containing moist heat-treated starch."

The heat-moisture treated starch in the present invention is a starch material treated at high temperature in the presence of moisture, and can be obtained, for example, by the method disclosed by L. SAIR in Serial Chemistry (Vol. 44, January issue, pp. 8-26) in 1967, the reduced pressure/pressure heating method disclosed in JP-A-4-130102, or the method described in R. Stute, Starch, Vol. 44(6), pp. 205-214 (1992) in which starch with a moisture content of 20% is treated in a rotary autoclave at 100° C. or higher for several hours, but is not particularly limited to these methods.
The protein content of the heat-moisture treated starch is preferably less than 1% by mass, more preferably 0.5% by mass or less, and even more preferably 0.3% by mass or less.

The starch material used to prepare the heat-moisture treated starch is selected from starches having a protein content of less than 1% by mass. The protein content is preferably 0.5% by mass or less, and more preferably 0.3% by mass or less. Examples of such starch materials include corn starch, waxy corn starch, high amylose corn starch, potato starch, waxy potato starch, tapioca, waxy tapioca, wheat starch, rice starch, glutinous rice starch, sago starch, sweet potato starch, pea starch, mung bean starch, and processed starches thereof, specifically, acetylated, etherified, crosslinked, oxidized, acid-treated, or enzyme-treated. These may be used alone or in combination.
Preferably, one or a combination of cornstarch, potato starch, and wheat starch is used, and more preferably, cornstarch is used. By using cornstarch, it is possible to appropriately adjust the amount of water-soluble components and the degree of swelling. In addition, surfactants, salts, sugars, organic acids, proteins, fats, etc. that can be added to foods may be added as appropriate.

The properties of the heat-moisture treated starch can be determined by measuring the amount of water-soluble components and the degree of swelling, which will be described later. The properties of the heat-moisture treated starch preferred for the present invention are a water-soluble component amount of 0.1 to 5% and a swelling degree of 10 to 60 mL, more preferably a water-soluble component amount of 0.2 to 2% and a swelling degree of 15 to 55 mL, and most preferably a water-soluble component amount of 0.6 to 1.5% and a swelling degree of 20 to 50 mL. By setting the water-soluble component amount to 0.1% or more, water absorption is high, the dough does not become loose, and handling is improved. If the water-soluble component amount is 5% or less, water absorption is low, the dough does not become sticky, and handling is improved. Furthermore, if the swelling degree is 10 mL or more, the starch particles will swell moderately when heated, and the bread after baking will not become dry. If the swelling degree is 60 mL or less, the starch particles will not collapse when heated, and the bread after baking will not become too hard.

The amount of water-soluble components is measured as follows: 5.0 g of starch (dry sample weight) is dispersed in 95 ml of distilled water and stirred at room temperature for 10 minutes. After that, 30 g of the supernatant obtained by centrifugation at 2,000 g for 10 minutes is weighed into an aluminum cup (dispersion liquid weight) and evaporated to dryness at 105° C. for 16 hours. After cooling, the weight is measured (evaporation to dryness weight), and the water-soluble components are calculated using the following formula.

The degree of swelling is measured as follows: 70 g of distilled water is placed in a 500 mL stainless steel beaker and heated in a thermostatic bath at 80°C. 3 g of starch is added and heated for 10 minutes while stirring at 200 rpm. After that, the mixture is transferred to a 100 mL measuring cylinder and made up to 100 mL with distilled water. The volume of sedimentation after leaving it to stand at room temperature for 16 hours is taken as the degree of swelling.

The bread making raw material composition of the present invention can produce bread with good appearance, flavor, and texture by replacing 1 to 50% by mass of the wheat flour contained in the bread making raw material composition with moist heat treated starch, without worrying about the deterioration of workability due to adhesion caused by changes in the dough properties. Here, wheat flour refers to strong flour commonly used in bread making, and the protein content of strong flour is about 11.5 to 12.5% by mass (see Korin, "Science of Bread Making Materials," 1992, p. 6). The replacement ratio of wheat flour contained in the bread making raw material composition with the moist heat treated starch can be appropriately adjusted within the range of 1 to 50% by mass, but by setting the replacement ratio to 40 to 50% by mass, the protein content in the bread making raw material composition can be about 6.2 to 7.5% by mass, and by using a bread making raw material composition in which 40 to 50% by mass of wheat flour is replaced with the moist heat treated starch, it becomes possible to produce low-protein bread for patients with severe kidney disease.

The bread-making raw material composition of the present invention may further contain other starches and/or cereal flours other than wheat flour, in addition to the heat-moisture treated starch that replaces wheat flour. Examples of starches that can be added include corn starch, waxy corn starch, high amylose corn starch, potato starch, waxy potato starch, tapioca, waxy tapioca, wheat starch, rice starch, glutinous rice starch, sago starch, sweet potato starch, pea starch, mung bean starch, and processed starches thereof, specifically, pregelatinized, partially pregelatinized, acetylated, etherified, crosslinked, oxidized, acid-treated, and enzyme-treated starches. These may be used alone or in combination. Examples of flours that can be added include barley flour, glutinous barley flour, wheat bran, rice flour, glutinous rice flour, brown rice flour, soy flour, oat flour, corn flour, and pregelatinized starches thereof. These may be used alone or in combination. The amount of starch and/or cereal flour other than wheat flour that can be added is 10% by mass or less of the amount of the heat-moisture treated starch that replaces the wheat flour, preferably 7% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less. By keeping the amount added to 10% by mass or less, the dough properties do not change and workability does not decrease due to adhesion.

One of the effects of salt added to bread dough is its influence on mixing properties and extensibility. Salt reduces the stickiness of bread dough, tightens the dough, and increases both the tensile strength and extensibility of the dough (see Korin, "Science of Bread-Making Materials," pp. 183-184). By using a bread-making ingredient composition of the present invention in which part of the wheat flour is replaced with moist heat-treated starch with a protein content of less than 1% by mass, stickiness is suppressed and the tensile strength and extensibility of the dough can be maintained without adding salt to the dough. The bread-making ingredient composition of the present invention does not substantially change the physical properties of bread dough even when salt is not added.

The amount of salt added to bread dough is generally 1 to 2% by mass for wheat flour (strong flour), but for the bread ingredient composition of the present invention, the amount of salt added can be appropriately adjusted to between 0 and 2% by mass of the total amount of the bread ingredient composition.

The present invention also discloses a method for producing dough for baking bread obtained from the raw material composition for bread production. Specifically, the production method includes a step of adding water to the raw material composition for bread production and kneading it, and any of the commonly used methods such as the sponge dough method, the straight kneading method, and the tangzhong method can be adopted. In this production method, ingredients necessary for improving the rise, taste, and eating quality of the bread, such as salt, yeast, yeast food, sugar, and fats and oils, can be appropriately blended into the raw material composition for bread production. Furthermore, when making frozen dough, antioxidants such as ascorbic acid and enzymes such as glucoamylase can also be blended.

The present invention further discloses a method for producing bread, which includes a step of baking the above-mentioned bread dough. The above-mentioned bread dough is fermented, divided, rolled, rested, shaped, and molded in the usual manner, and then baked. The baking conditions are the same as in the usual method, for example, for square bread, 200 to 210°C for about 30 minutes, and fine adjustments are made after observing the finished product.

Specific examples of the above breads include square and mountain-shaped breads, French breads such as baguettes, boules, and Parisian breads, sweet breads, buns, various rolls such as table rolls, as well as pizza crust, yeast doughnuts, and Chinese steamed buns.

The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these in any way.

In the following Examples and Comparative Examples, the physical properties and characteristics were evaluated by the following methods.
(1) Measurement of protein content in starch The protein content was measured by the Kjeldahl method described in the official method of the Food Labeling Standards (September 15, 2021, Food and Nutrition Table No. 389, Appendix, Analysis Methods for Nutritional Components, etc.). The conversion factors used were 6.25 for corn starch and 5.70 for wheat flour.
(2) Measurement of Water-Soluble Component Amount and Degree of Swelling The water-soluble component amount was measured as follows.
5.0 g of starch (dry sample weight) was dispersed in 95 ml of distilled water and stirred at room temperature for 10 minutes. Then, 30 g of the supernatant obtained by centrifugation at 2,000 g for 10 minutes was weighed into an aluminum cup (dispersion liquid weight) and evaporated to dryness at 105° C. for 16 hours. After cooling, the weight was measured (evaporation to dryness weight), and the water-soluble components were calculated using the following formula.

(3) Measurement of maximum torque value In the present invention, the following criteria were adopted for determining whether the physical properties of bread dough were substantially changed.
Using Mixlab2 manufactured by Chopin Technologies, first, the optimum amount of water for wheat flour (strong flour) was determined as the amount of water added when the maximum torque value was 1.1 Nm under the measurement conditions Chopin S (total weight of flour + water 70 g, kneading speed 80 rpm, kneading temperature 30 ° C, kneading time 30 minutes). Next, a part of the wheat flour was replaced with starch, and the maximum torque value was measured under the measurement conditions Chopin S (total weight of flour + water 70 g, kneading speed 80 rpm, kneading temperature 30 ° C, kneading time 30 minutes) with the same amount of water added as the optimum amount of wheat flour. If the obtained maximum torque value was 0.92 Nm or more, it was determined that the dough properties were not substantially changed.

The protein content, water-soluble component amount and swelling degree were measured for Delica Star HM-131 (Example 1), Delica Star H-100 (Example 2) and Delica Star H-200 (Example 3) (all manufactured by Sanwa Starch Kogyo Co., Ltd.), which are moist heat treated starches prepared by the reduced pressure/pressure heating method disclosed in JP-A-4-130102. The results are shown in Table 1. All of these moist heat treated starches were obtained by moist heat treating Corn Starch Y manufactured by Sanwa Starch Kogyo Co., Ltd. The protein content, water-soluble component amount and swelling degree were also measured for Corn Starch Y (Comparative Example 1). The results are shown in Table 1.

(Example 4, Reference Example)
Table 2 shows the results of the maximum torque value measured by Mixolab2 for a bread making raw material composition (Example 4) consisting of wheat flour and heat-moisture treated starch, in which 20%, 30%, 40% and 50% by mass of 100% Million (strong flour) manufactured by Nisshin Flour Milling Co., Ltd. was replaced with Delicastar HM-131 to make up 100% by mass. The amount of water added (optimum amount of water added) when the maximum torque value of the reference example, Million (strong flour) manufactured by Nisshin Flour Milling Co., Ltd. (protein content 12.2% by mass), reached 1.1 Nm was 63%, so the starch replacement ratio was changed at that amount of water added and measurements were performed.

(Examples 5 to 6, Comparative Example 2)
The same procedure as in Example 4 was carried out except that Delica Star HM-131 in Example 4 was replaced with Delica Star H-100 (Example 5), Delica Star H-200 (Example 6), and corn starch Y (Comparative Example 2) that had not been subjected to moist heat treatment, and the maximum torque value was measured using Mixlab 2. The results are shown in Table 2.

(Comparative Example 3)
The maximum torque value was also measured at 63% water content for flour (weak flour) (protein content 9.2% by mass) manufactured by Nisshin Flour Milling Co., Ltd. (Comparative Example 3). The results are shown in Table 2.

When Delicastar HM-131, H-100, or H-200 moist heat treated starches were used, the maximum torque value was 0.92 Nm or more at all substitution rates, and it was determined that the dough properties did not change substantially. On the other hand, with cornstarch Y, the value was lower than 0.92 Nm at all substitution rates, and the dough properties changed significantly. Furthermore, the maximum torque value dropped significantly with weak flour, which has a lower protein content than strong flour. It was confirmed that moist heat treated starch is effective in that it reduces the protein content in the dough without changing the dough properties.

As an example, Figure 1 shows the torque value measurement charts for Examples 4 to 6, Comparative Examples 2 to 3, and the Reference Example, all of which have a starch substitution rate of 40%.

(Bread-making test: Examples 7 to 17, Control Example, Comparative Examples 4 to 7)
In comparison with the control formulation, bread-making raw material compositions were prepared in which the strong flour was replaced with heat-moisture treated starch or cornstarch in the proportions shown in Tables 3-1 and 3-2. Other ingredients shown in Tables 3-1 and 3-2 were further added to prepare dough for baking bread. These doughs for baking bread were then used to make sliced bread.
Bread was made using a home bakery (Panasonic SD-SB4) with auto menu 5 "quick bread." The process for "quick bread" was 17 minutes of mixing → 9 minutes of resting → 17 minutes of mixing → 47 minutes of fermentation → 25 minutes of baking.

The baked bread was evaluated for rise and texture (satisfaction, mouthfeel, fluffiness, and powderiness).

(Evaluation of swelling)
If the swelling is equal to that of the control, and the inner layer is uniform and fine-grained, it is good, but if the swelling is greater than that of the control, the inner layer is uneven and coarse, which is not good. Also, if the swelling is less than that of the control, the inner layer is uneven and dense, which is not good.
To improve the accuracy of the evaluation, the height of the baked bread was also evaluated as an index of bread rise. Since it is difficult to bake all the recipes at once, the bread was evaluated while always comparing it with the control. The height was also shown as a relative value with the control set at 100.
The results are shown in Table 4.

(Texture evaluation)
Texture was evaluated by six well-trained panelists.
In order to eliminate bias of panelists in the sensory evaluation and to improve the accuracy of the evaluation, the samples were prepared by slicing bread one day after baking into 1.9 cm pieces with a slicer, removing the crust, and cutting the crumb into bite-sized pieces, which were then used for the sensory evaluation. The composition of the samples to be evaluated was not disclosed to the panelists. In addition, when conducting the evaluation, all panelists discussed and refined the characteristics of each evaluation item so that each panelist had a common understanding.
Each item was evaluated based on the following indicators.

Filling: Score 5 - Same volume as the control Score 1 - Not filling and dry Texture: Score 5 - Smooth as the control Score 1 - Rough Fluffiness: Score 5 - Soft and fluffy as the control Score 1 - Dry Powderiness: Score 5 - Moist and not powdery like the control Score 1 - Powdery
The results of the six people were averaged, and the average values were categorized according to the following indices.
⊚ (Excellent): 4 points or more ◯ (Good): 3 points or more but less than 4 points △ (Fair): 2 points or more but less than 3 points × (Unfavorable): Less than 2 points The results are shown in Table 4.

In Examples 7 and 8 (protein content of bread ingredient composition: 8.6%), in which 30% by mass of strong flour was replaced with heat-moisture treated starch, the dough properties did not change, and the dough rose to the same extent as the control example in which only strong flour was blended. The texture of Examples 7 and 8 was somewhat powdery, but firm and pleasant.
In Examples 11 and 12 (protein content of bread ingredient composition: 12.1%), in which 1% by mass of strong flour was replaced with heat-moisture treated starch, the bread had the same rise as the control, in which only strong flour was used. As for the texture, Examples 11 and 12 had a firm and pleasant texture, similar to the control.
In Examples 13 and 14 (protein content of bread ingredient composition: 7.4%), in which 40% by mass of strong flour was replaced with heat-moisture treated starch, the dough properties did not change, and the dough rose to the same extent as the control example in which only strong flour was blended. The texture of Examples 13 and 14 was somewhat powdery, while Example 14 was somewhat inferior in terms of texture and fluffiness, but had a firm and pleasant texture.
In Examples 15 and 16 (protein content of bread ingredient composition: 6.2%), in which 50% by mass of strong flour was replaced with heat-moisture treated starch, the dough properties did not change, and the dough rose to the same extent as the control example in which only strong flour was blended. The texture of Examples 15 and 16 was somewhat powdery, while Example 16 was somewhat inferior in terms of texture and fluffiness, but had a firm and pleasant texture.
On the other hand, in Comparative Example 4, in which weak flour was used, the dough properties were weak, and the dough rose more than in the case of strong flour. The texture was rough and crumbled, which was undesirable, despite the apparent volume.
Furthermore, when the strong flour formulation (control example) was evaluated in Comparative Example 5, which did not contain salt, the dough rose more. This is thought to be because the lack of salt led to poor tensile strength and extensibility of the dough. The texture was sweet, but the texture was coarse and hollow, and the texture was not satisfactory.
Similarly, evaluation was also carried out for Examples 9, 10, and 17, which were substituted with heat-moisture treated starch and did not contain salt. Unlike Comparative Example 5, they showed the same degree of expansion (height) as Examples 7, 8, and 16, which contained salt. The effect of the heat-moisture treated starch not changing the dough properties was also exhibited in the same way in the salt-free formulation, and it seems that the degree of expansion after baking was not changed either. There was no change in texture, or it was even improved.
After 40% by mass of strong flour was replaced with cornstarch, evaluation was carried out for Comparative Example 6 with salt and Comparative Example 7 without salt (protein content of bread making raw material composition 7.4%). Comparative Example 6 had weak dough properties, so the rise was extremely small compared to the case of strong flour. Furthermore, the texture was hard and crumbled, which was undesirable. Comparative Example 7 had the same rise as the control example, probably because the decrease in rise due to the replacement of cornstarch and the improvement in rise due to the elimination of salt were offset. However, the inner layer had a rough texture and the texture was powdery, rough, and hard, which was undesirable.

The present invention provides a raw material composition for bread production that is excellent in texture, appearance, and flavor, and in particular a raw material composition for producing low-protein bread for kidney disease patients.

Claims

A raw material composition for bread production in which part of the wheat flour is replaced with starch including heat-moisture treated starch, and the raw material composition for bread production does not substantially change the physical properties of the bread dough.
The raw material composition for bread production according to claim 1, wherein the protein content of the heat-moisture treated starch is less than 1% by mass.
The raw material composition for bread production according to claim 1 or 2, wherein the substitution ratio of the heat-moisture treated starch to the wheat flour is 1 to 50% by mass of the wheat flour.
The raw material composition for bread production according to claim 1 or 2, which does not substantially change the physical properties of bread dough even in the absence of added salt.
The raw material composition for bread production according to claim 1 or 2, wherein the heat-moisture treated starch has a water-soluble component content of 0.1 to 5% and a swelling degree of 10 to 60 mL.
The raw material composition for bread production according to claim 5, wherein the heat-moisture treated starch is made from cornstarch.
A method for producing dough for baking bread, comprising the step of adding water to the raw material composition for bread production according to claim 1 or 2 and kneading the composition.
A method for producing bread, comprising a step of baking the dough for baking bread according to claim 7.