Bread containing legume flour

Abstract

An object of the present disclosure is to provide a technique capable of providing bread containing pulse flour and whole wheat flour with good puffiness and aroma and further suppressing an unpleasant flavor caused by the pulse flour.SOLUTION: Bread obtained from dough comprising legume flour, whole wheat flour and pectinase.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a bread containing pulse flour and whole wheat flour, which has good rise and aroma and can suppress the unpleasant flavor caused by the pulse flour. The present disclosure also relates to a bread mix flour used in making the bread, and a method for making the bread. [Background technology]

[0002] Bread is a food that grows by creating a network through the function of gluten (glutenin, gliadin), a protein contained in wheat, and retaining the carbon dioxide gas produced when baker's yeast ferments. However, wheat gluten has a low amino acid score because essential amino acids such as lysine are limiting amino acids, so it cannot be said to have sufficient nutritional value as a protein. On the other hand, soybeans and other legumes have a high amino acid score, making the inclusion of legumes effective in increasing the nutritional value of bread.

[0003] On the other hand, when bean flour is added to bread, it becomes difficult to form a cross-linked network of wheat gluten, resulting in insufficient rise of the bread. Furthermore, beans have a unique flavor (bran smell, bean smell, and bitterness), and bread containing bean flour has the disadvantage that this flavor is emphasized. Furthermore, bread containing bean flour has the disadvantage that the inherent fragrant flavor of bread is reduced.

[0004] Various techniques for improving bread containing legume flour have been investigated. For example, Patent Document 1 describes that by blending whole-grain soy flour in powder form with an average particle size of 5 to 50 μm, a neutral protease titer of 25 units / g or less, and a water-soluble nitrogen index of 70% or more, a well-risen, moist, and delicious bread can be obtained. Patent Document 2 also describes that by blending a dough for foamed food products obtained by mixing a sponge dough containing predetermined amounts of wheat flour components, water, and yeast or a foaming agent with a soy dough having a predetermined viscosity in a predetermined ratio, a well-risen bread can be obtained. However, the technique of Patent Document 1 is limited to soy flours that satisfy specific physical properties, which is a drawback in terms of versatility. Furthermore, the technique of Patent Document 2 has the drawback of requiring a large number of manufacturing steps, which increases manufacturing time and costs. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-197994 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-101727 Summary of the Invention [Problem to be solved by the invention]

[0006] Whole wheat flour is rich in nutrients such as vitamins, minerals, protein, and dietary fiber, making it a highly nutritionally valuable ingredient. However, when bread containing pulse powder and whole wheat flour is produced using conventional techniques, it has the disadvantage that it is more difficult to achieve good leavening and a fragrant taste.

[0007] Therefore, the object of the present disclosure is to provide a technology that can provide bread containing bean flour and whole wheat flour with good rise and aroma, while suppressing the unpleasant flavor caused by the bean flour. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above problems and have found that bread made from dough containing pulse flour, whole wheat flour, and pectinase can be left to rise well, and can suppress the unpleasant flavors (bran odor, bean odor, and harshness) caused by pulse flour, while still retaining the good aroma inherent to bread. The present disclosure has been completed through further research based on these findings.

[0009] That is, the present disclosure provides the inventions of the following aspects. Item 1. Bread obtained from a dough containing pulse flour, whole wheat flour, and pectinase. Item 2. The bread according to Item 1, wherein the bean flour is at least one selected from the group consisting of soybean flour, germinated soybean flour, pea flour, and kidney bean flour. Item 3. The bread according to Item 1 or 2, wherein the dough contains 1 to 75% by mass of bean flour based on the dry weight of the dough. Item 4. The bread according to any one of Items 1 to 3, wherein the dough contains 51% by mass or more of whole wheat flour based on the dry weight of the dough. Item 5. Bread mix flour containing bean flour, whole wheat flour, and pectinase. Item 6. A step of preparing dough by mixing and kneading bean flour, whole wheat flour, pectinase, and water; A method for producing bread, comprising the steps of fermenting and baking the dough obtained in the above step. [Effects of the Invention]

[0010] The bread of the present disclosure contains pulse flour and whole wheat flour, yet it can rise well and have sufficient volume, resulting in a fluffy texture. Furthermore, the bread of the present disclosure suppresses unpleasant flavors associated with pulse flour, such as bran odor (a smell reminiscent of soybean pulp), bean odor (a grassy bean odor), and astringency, while still providing a pleasant fragrant aroma, thereby achieving both high nutritional value and delicious taste. Furthermore, one embodiment of the bread of the present disclosure can provide nutritionally complete bread, thereby contributing to the achievement of SDG 3's goal of "Ensure healthy lives and promote well-being for all at all ages." Furthermore, one embodiment of the bread of the present disclosure can enjoy the nutritional value of pulse flour while overcoming its drawbacks (poor rise, unpleasant flavor, and reduced fragrant aroma), thereby contributing to the achievement of SDG 9's goal of "Build resilient infrastructure, promote industrialization, and inclusive growth." DETAILED DESCRIPTION OF THE INVENTION

[0011] 1.Definition It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0012] In this disclosure, the content of each ingredient per dry mass of dough or bread is the ratio of the content of each ingredient (the content of the ingredient excluding moisture absorbed or added in the ingredient) to the total amount (100%) of ingredients other than moisture contained in the dough or bread.

[0013] 2. Bread The bread of the present disclosure is bread obtained from a dough containing pulse flour and pectinase. The bread of the present disclosure is described in detail below.

[0014] [Bean flour] The dough used to produce the bread of the present disclosure contains pulse flour. Pulse flour is a powder of the seeds of legumes. The type of pulse used to make the pulse flour is not particularly limited, as long as it is edible. Examples of pulses include soybeans, germinated soybeans, peas, kidney beans (including white kidney beans), lima beans, fava beans, cowpeas, chickpeas, mung beans, lentils, peanuts, kidney beans, black beans, cannellini beans, adzuki beans, black-eyed peas, borlotti beans, butter beans, hyacinth beans, pigeon peas, tepary beans, tarwi beans, runner beans, winged beans, love-love beans, bambara beans, Anasazi beans, lima beans, dragon tongue beans, marrowfat beans, calypso beans, tiger eye beans, mayocoba beans, royal corona beans, flageolet beans, and gigantes beans. Among these legumes, soybeans, germinated soybeans, peas, and kidney beans are preferred, and soybeans are more preferred, from the viewpoint of further increasing nutritional value while achieving sufficient swelling, suppressing unpleasant flavors caused by legume flour, and more effectively achieving a fragrant flavor.

[0015] In addition, in the present disclosure, the beans used may be raw beans that have been powdered, or powder of heat-treated beans (for example, devitalized soybean flour, etc.) that have been heat-treated may be used.

[0016] In the bread of the present disclosure, one type of pulse flour may be used alone, or two or more types may be used in combination.

[0017] The content of legume flour in the dough used to produce the bread of the present disclosure is not particularly limited, but may be, for example, 1 to 75% by mass, preferably 1 to 70% by mass, more preferably 5 to 60% by mass, and even more preferably 9 to 60% by mass, 9 to 50% by mass, 9 to 40% by mass, 9 to 30% by mass, or 9 to 20% by mass of legume flour per dry weight of the dough. In conventional techniques, when the content of legume flour in dough containing whole wheat flour is 5% by mass or more, the resulting bread tends to be smaller in volume and less likely to leaven, and the unpleasant flavor due to legume flour tends to be accentuated and the fragrant taste significantly reduced. In contrast, the bread of the present disclosure can achieve sufficient leavening, suppression of the unpleasant flavor due to legume flour, and a good fragrant taste by using pectinase, as described below, even when the content of legume flour in dough containing whole wheat flour is 5% by mass or more.

[0018] [Whole wheat flour] The bread of the present disclosure contains whole wheat flour as a wheat-derived ingredient. Whole wheat flour is made by grinding whole wheat kernels into flour. In the bread of the present disclosure, the whole wheat flour may be any of whole wheat weak flour, whole wheat medium flour, and whole wheat strong flour.

[0019] In the dough used to make the bread of the present disclosure, the ratio of pulse flour to whole wheat flour is not particularly limited, but can be 10 to 1000 parts by mass, preferably 20 to 750 parts by mass, more preferably 25 to 600 parts by mass, and even more preferably 250 to 600 parts by mass, 300 to 600 parts by mass, or 300 to 400 parts by mass of whole wheat flour per 100 parts by mass of pulse flour.

[0020] Furthermore, the total content of bean flour and whole wheat flour in the dough used to produce the bread of the present disclosure is not particularly limited, but for example, the total content of bean flour and whole wheat flour per dry weight of the dough is 10 to 95% by mass, preferably 20 to 90% by mass, more preferably 40 to 90% by mass, and even more preferably 55 to 85% by mass, 60 to 85% by mass, or 67 to 80% by mass.

[0021] The whole wheat flour content in the dough used to produce the bread of the present disclosure is, for example, 5 to 90% by mass, preferably 10 to 70% by mass, based on the dry weight of the dough. In conventional techniques, when the whole wheat flour content in a dough containing pulse flour and whole wheat flour exceeds 50% by mass, the resulting bread tends to be smaller in volume and less likely to leaven, and the unpleasant flavor attributable to pulse flour tends to be accentuated and the fragrant taste tends to be significantly reduced. In contrast, the bread of the present disclosure uses pectinase, as described below, to achieve sufficient leavening, suppression of the unpleasant flavor attributable to pulse flour, and a good fragrant taste, even when the whole wheat flour content in a dough containing pulse flour and whole wheat flour is 51% by mass or more. In view of the effects of the present invention, the whole wheat flour content in the dough used to produce the bread of the present disclosure is preferably 51% by mass or more, even more preferably 51 to 70% by mass, and particularly preferably 53 to 65% by mass or 53 to 60% by mass, based on the dry weight of the dough.

[0022] [Pectinase] The bread of the present disclosure contains pectinase together with pulse flour in the dough used for production. The use of pectin in the bread of the present disclosure enables sufficient leavening, suppression of unpleasant flavors attributable to pulse flour, and impartation of a good aroma, despite the inclusion of pulse flour.

[0023] Pectinase is a general term for enzymes that decompose pectin. Pectinases include polygalacturonase, pectin lyase, pectin esterase, pectin methyl esterase, etc. In the present disclosure, any pectinase may be used, with polygalacturonase being a preferred example.

[0024] The pH at which the pectinase used in the present disclosure acts is not particularly limited, but may be, for example, acidic to weakly alkaline. Furthermore, the origin of the pectinase used in the present disclosure is not particularly limited, but examples include Aspergillus fungi such as Aspergillus niger, Aspergillus pulverulentus, Aspergillus acculetus, Aspergillus alliaceus, Aspergillus awamori, Aspergillus japonicus, and Aspergillus usamii; Rhizopus fungi such as Rhizopus oryzae; Trichoderma fungi; Bacillus bacteria such as Bacillus subtilis; and Corticium basidiomycetes. Suitable examples of pectinases used in the present disclosure include pectinases derived from Aspergillus fungi and pectinases derived from Bacillus bacteria.

[0025] In the bread of the present disclosure, commercially available pectinases can be used. Examples of commercially available pectinases include Pectinase PL "Amano" and Pectinase G "Amano" (both from Amano Enzyme Inc.), Pectinase XP-534NEO (Nagase ChemteX Corporation), Pectinase SS, and Pectinase HL (both from Yakult Pharmaceutical Co., Ltd.).

[0026] In the bread of the present disclosure, the ratio of pulse flour to pectinase contained in the dough may be appropriately set taking into consideration the activity of the pectinase used and the time the pectinase acts during bread making, etc. For example, the amount of pectinase per gram of dry mass of pulse flour may be 0.01 to 100,000 U, preferably 0.05 to 50,000 U, more preferably 0.5 to 40,000 U, even more preferably 5 to 40,000 U, and particularly preferably 50 to 37,000 U. In the present disclosure, pectinase activity is the amount of enzyme measured in accordance with Method 1 (Pectic Acid Saccharifying Power Measurement Method) of the Japan Food Additives Association's "4th Edition: Voluntary Standards for Existing Food Additives" (published October 13, 2008), and 1 U of pectinase activity is the amount of enzyme that acts on pectic acid (polygalacturonic acid) to produce 1 μmole of galacturonic acid per hour.

[0027] In the bread of the present disclosure, the content of pectinase contained in the dough may be set appropriately taking into consideration the activity of the pectinase used, the time the pectinase acts during bread production, the ratio of bean flour to pectinase, etc., and may be, for example, 0.01 to 1,000,000 U, preferably 1 to 800,000 U, more preferably 10 to 700,000 U, and even more preferably 100 to 650,000 U per 100 g of dry weight dough.

[0028] [Active gluten] To increase the protein content of the bread of the present disclosure, active gluten may be added to the dough as needed. When active gluten is added to the dough of the bread of the present disclosure, the amount of active gluten added is not particularly limited, and may be, for example, 1 to 40% by mass, preferably 1 to 30% by mass, more preferably 10 to 30% by mass, and even more preferably 15 to 25% by mass, based on the dry weight of the dough.

[0029] [Sodium chloride] In the bread of the present disclosure, the dough may contain sodium chloride in addition to the above-mentioned ingredients. When sodium chloride is added to the dough of the bread of the present disclosure, the amount of sodium chloride added is not particularly limited, but may be, for example, 0.05 to 5 mass %, preferably 0.1 to 3 mass %, more preferably 0.1 to 1.5 mass %, based on the dry weight of the dough.

[0030] [Potassium chloride] In the bread of the present disclosure, the dough may contain potassium chloride in addition to the above-mentioned ingredients. When potassium chloride is added to the dough of the bread of the present disclosure, the amount of potassium chloride added is not particularly limited, but may be, for example, 0.05 to 5% by mass, preferably 0.1 to 3% by mass, more preferably 0.5 to 2% by mass, based on the dry weight of the dough.

[0031] [Acetic acid] In the bread of the present disclosure, the dough may contain acetic acid in addition to the above-mentioned ingredients. When acetic acid is contained in the dough of the bread of the present disclosure, the pH of the dough is lowered, thereby suppressing the growth of microorganisms and the like, and it becomes possible to provide long-life bread (bread with a long shelf life). As the acetic acid, not only purified acetic acid but also raw materials containing acetic acid such as brewed vinegar may be used.

[0032] When acetic acid is added to the dough of the bread of the present disclosure, the amount of acetic acid to be added is not particularly limited, but may be, for example, 0.01 to 2 mass%, preferably 0.05 to 1 mass%, and more preferably 0.1 to 0.5 mass%, per dry weight of the dough.

[0033] [yeast] In the bread of the present disclosure, the dough used for production contains yeast required for fermentation. The yeast may be baker's yeast, but in addition to baker's yeast, brewer's yeast or the like may also be included as necessary. The yeast may also be any of dry yeast, instant dry yeast, fresh yeast, etc. One type of yeast may be used alone, or two or more types may be used in combination.

[0034] In the bread of the present disclosure, the yeast content in the dough is, for example, 0.5 to 10% by mass, preferably 0.5 to 6% by mass, more preferably 0.5 to 4% by mass, and even more preferably 0.5 to 3% by mass, per dry weight of the dough.

[0035] [Other ingredients] The dough used to make the bread of the present disclosure may contain ingredients other than those described above. The other ingredients that can be contained in the bread of the present disclosure may be appropriately selected from food ingredients and additives commonly used in bread making depending on the quality, flavor, texture, etc. that are to be imparted. Examples of such ingredients include wheat flour (soft flour, medium-strength flour, and strong flour) milled from wheat grains after removing the germ and husk, rice flour, corn flour, barley flour, rye flour, and other edible flours; sweeteners such as sugar, reduced starch syrup, white sugar, liquid sugar, powdered syrup, starch syrup, and artificial sweeteners; egg-derived ingredients such as egg yolk powder and egg white powder; dairy-derived ingredients such as skim milk powder and whey; fats and oils such as shortening, margarine, butter, powdered oils and fats, fat spreads, lard, salad oil, olive oil, and emulsified oils and fats; chocolate, cheese, yogurt, baking powder, yeast food, bittern, gelatin, tea leaves, alcohol, emulsifiers, spices, Western liquors, dried fruit, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, pH adjusters, preservatives, acidulants, etc. These ingredients may be used alone or in combination of two or more.

[0036] [Bread production] The bread of the present disclosure can be produced by preparing dough using the ingredients described above and an appropriate amount of water, and then going through processes such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), baking, etc. Although no restrictive interpretation is desired, it is believed that in the production of the bread of the present disclosure, the decomposition of pectin in the pulse flour by pectinase in the dough progresses during the process from dough preparation to before baking, thereby improving poor swelling caused by pulse flour, suppressing unpleasant flavors caused by pulse flour, and improving the loss of fragrant flavor caused by pulse flour.

[0037] Furthermore, since the content of ingredients other than water hardly changes between the dough and the bread baked from that dough, in the bread of the present disclosure, the content of each ingredient per dry mass of the bread is approximately the same as the content of each ingredient per dry mass of the dough used to make the bread.

[0038] [Type of bread] The type of bread of the present disclosure is not particularly limited, but examples include white bread, round bread, bun, croissant, butter roll, one loaf bread, muffin, French bread, and other sweet breads.

[0039] 3. Bread mix The present disclosure further provides a bread mix containing pulse flour, whole wheat flour, and pectinase. The bread mix of the present disclosure is a mix containing the ingredients of the bread, and by using the bread mix of the present disclosure, the bread can be easily produced.

[0040] The types and contents of bean flour, whole wheat flour, pectinase, and other ingredients contained in the bread mix flour of the present disclosure are as described in the section "2. Bread" above.

[0041] The bread can be obtained by adding an appropriate amount of water to the bread mix flour of the present disclosure to prepare dough, and then subjecting it to processes such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), and baking. [Example]

[0042] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0043] Test Example 1: Effect of pectinase on the leavening of bread containing soy flour and whole wheat flour 1. Bread making All ingredients listed in Table 1 except butter were added to a mixer and mixed at low speed for 2 minutes and at high speed for 7 minutes. Next, butter was added and mixed at low speed for 1 minute and at high speed for 7 minutes to obtain a dough. The resulting dough was allowed to ferment (floor time) at 28°C and 75% RH for 40 minutes, after which the dough was divided into 70g portions and rolled into balls. The shaped dough was placed on a baking tray and allowed to ferment for 60 minutes at 38°C and 85% RH. It was then baked in an oven for 12 minutes with an upper heat setting of 210°C and a lower heat setting of 210°C. After allowing the dough to cool at room temperature for 40 minutes, it was individually packaged with a quality-preserving agent and stored at 30°C. In the production of bread in each example, pectinase was added when the ingredients were mixed before the addition of butter, so the pectinase-mediated reaction proceeded between the time the ingredients were mixed before the addition of butter and before baking.

[0044] 2. Bread evaluation The volume of the bread 1 hour after production was measured using the rapeseed displacement method.

[0045] 3. Evaluation Results The results are shown in Table 1. Bread made from dough containing soy flour and whole wheat flour but not pectinase showed insufficient leavening (Comparative Example 1-1). In contrast, bread made from dough containing soy flour, whole wheat flour, and pectinase showed sufficient leavening. In other words, these results confirmed that the use of pectinase can improve the poor leavening of bread made from dough containing soy flour.

[0046] [Table 1]

[0047] Test Example 2: Effect of pectinase type on the leavening of bread containing soy flour and whole wheat flour 1. Bread making Bread was produced under the same conditions as in Test Example 1, except that the ingredients shown in Table 2 were used.

[0048] 2. Bread evaluation 2-1.Volume of bread The volume of the bread was measured under the same conditions as in Test Example 1.

[0049] 2-2. Stress of the bread Crumbs from bread on the day of production were cut into pieces measuring 3 cm in length, 3 cm in width, and 1.5 cm in height and used as samples. A compression test was conducted (n=3) using a rheometer (a texture analyzer "EZ-SX" manufactured by Shimadzu). The specific conditions were as follows: the sample was placed in the center of the base, and a plunger (a 20 mm diameter aluminum cylinder) was pressed down 7.5 mm at a speed of 1 mm / sec and held for 10 seconds. The peak stress at this time was taken as the measured value.

[0050] 3. Evaluation Results The results are shown in Table 2. As a result, it was confirmed that even when different types of pectinase were used, the bread obtained from dough containing soy flour and whole wheat flour could be satisfactorily leavened (Examples 2-1 to 2-5). Furthermore, it was confirmed that the bread obtained from dough containing soy flour, whole wheat flour, and pectinase (Examples 2-1 to 2-5) had a reduced stress compared to bread obtained from dough not containing pectinase (Comparative Example 2), and that the bread had an increased volume and a fluffy texture.

[0051] [Table 2]

[0052] Test Example 3: Effect of pectinase on the leavening of bread made with raw soybean flour and whole wheat flour 1. Bread making Bread was produced under the same conditions as in Test Example 1, except that the ingredients shown in Table 3 were used.

[0053] 2. Bread evaluation The volume of the bread was measured under the same conditions as in Test Example 1. The stress of the bread was also measured under the same conditions as in Test Example 2.

[0054] 3. Evaluation Results The results are shown in Table 3. As a result, it was confirmed that the use of pectinase in bread made from dough containing raw soybean flour and whole wheat flour can improve bread leavening and reduce stress on the bread.

[0055] [Table 3]

[0056] Test Example 4: Effect of pectinase on the flavor and roastiness of bread containing soy flour and whole wheat flour 1. Bread making Bread was produced under the same conditions as in Test Example 1, except that the ingredients shown in Table 4 were used and the baking time was changed to the conditions shown in Table 4.

[0057] 2. Bread evaluation Bread stored at 30°C after production was eaten, and the bean-derived flavor (bran odor, bean odor, and bitterness) and bread fragrantness were scored according to the following criteria. The bean-derived flavor (bran odor, bean odor, and bitterness) and bread fragrantness were scored in increments of 0.5 points from 0.0 to 5.0 points based on the following criteria (0.0 points for the weakest flavor or fragrantness, 5.0 points for the strongest flavor or fragrantness). The evaluation was performed by five experts in sensory taste evaluation, and the average score was calculated.

[0058] <Standard score for bran smell, bean smell, or bitterness> 1.0 point: The strength of the bran smell, bean smell, or bitterness felt when eating the bread of Reference Example 4-1 (soy flour not added). The bran smell, bean smell, or bitterness was almost not felt. 2.0 points: The strength of the bran smell, bean smell, or bitterness felt when eating the bread of Comparative Example 4-1 (containing 8.84% by mass of soy flour). The bran smell, bean smell, or bitterness was slightly felt. 3.0 points: The strength of the bran smell, bean smell, or bitterness felt when eating the bread of Comparative Example 4-3 (containing 17.56% by mass of soy flour). The bran smell, bean smell, or bitterness was felt to be somewhat strong. 4.0 points: The strength of the bran smell, bean smell, or bitterness felt when eating the bread of Comparative Example 4-2 (containing 26.08% by mass of soy flour). The bran smell, bean smell, or bitterness was clearly strong.

[0059] <Standard point for bread aroma> 1.0 point: The degree of fragrant aroma felt when eating the bread of Comparative Example 4-3 (soy flour content 17.56% by mass, baked for 12 minutes). There is only a slight fragrant aroma. 2.0 points: The degree of fragrant flavor felt when eating the bread of Comparative Example 4-4 (soy flour content 17.56% by mass, baking time 14 minutes). Slightly fragrant, with a slight roasted flavor. 3.0 points: The degree of fragrant flavor felt when eating the bread of Comparative Example 4-5 (soy flour content 17.56% by mass, baked for 16 minutes). The bread had a fragrant flavor and a roasted taste. 4.0 points: The degree of fragrant aroma felt when eating the bread of Comparative Example 4-6 (soy flour content 17.56% by mass, baked for 18 minutes). The aroma was strong and was recognized as a roasted taste similar to barley tea.

[0060] 3. Evaluation Results The results are shown in Table 4. Bread made from dough containing soy flour and whole wheat flour but not containing pectinase had an unpleasant bean-derived flavor (bran odor, bean odor, and bitterness), and this flavor became stronger depending on the soy flour content (Comparative Examples 4-1 to 4-3). Furthermore, bread made by baking dough containing soy flour and whole wheat flour but not containing pectinase for a typical baking time (12 minutes) also had insufficient fragrant flavor (Comparative Example 4-3). Regarding the bread of Reference Example 4-1 (not containing soy flour), the evaluators commented that "there was no bran or bean odor," "the flavor was weak," "there was only a slight saltiness and fragrant flavor," and "there was a slight bitterness derived from the salt." Regarding the bread of Comparative Example 4-1 (containing 8.84% soy flour by mass), the evaluators commented that it had a "slight bran smell and salty taste," "a slightly bitter taste in the latter half," and "a slight bean-like flavor." Regarding the bread of Comparative Example 4-3 (containing 17.56% soy flour by mass), the evaluators commented that it had a "strong bran smell and grainy flavor," "a slightly dry texture," "the bitterness became stronger in the latter half," and "a soybean flour flavor." Regarding the bread of Comparative Example 4-2 (containing 26.08% soy flour by mass), the evaluators commented that it had a "strong powdery, salty, and bran-like flavor," "a strong bean smell," "a taste like soybean pulp," and "a bitter taste from the top." In other words, the results of Reference Example 4-1 and Comparative Examples 4-1 to 4-3 revealed that bread made from dough containing soy flour has the unique problem of unpleasant flavors derived from beans (bran smell, bean smell, and bitterness) and insufficient fragrant flavor.

[0061] In contrast, bread made from dough containing soy flour, whole wheat flour, and pectinase had suppressed unpleasant flavors derived from beans (bran odor, bean odor, and harshness), and also had a good fragrant taste (Examples 4-1 to 4-3). In other words, these results confirmed that the above-mentioned problems specific to bread made from dough containing soy flour and whole wheat flour can be solved by adding pectinase.

[0062] Furthermore, bread obtained from dough containing strong flour and pectinase but not soy flour (Reference Example 4-2) had the same flavor and fragrant taste as bread obtained from dough containing strong flour but not soy flour or pectinase (Reference Example 4-1). In other words, these results confirmed that the effects observed when pectinase was added were unique to the inclusion of soy flour and whole wheat flour.

[0063] [Table 4]

[0064] Test Example 5: Effect of pectinase on the flavor and aroma of bread containing various types of bean flour 1. Bread making Bread was produced under the same conditions as in Test Example 1, except that the ingredients shown in Table 5 were used.

[0065] 2. Bread evaluation The bread was evaluated for its bean-derived flavor (bran odor, bean odor, and bitterness) and fragrant taste under the same conditions as in Test Example 4. The bread used as the reference point for scoring the flavor and fragrant taste was also the same as in Test Example 4.

[0066] 3. Evaluation Results The results are shown in Table 5. As a result, it was confirmed that even when germinated soybean flour, pea flour, or white kidney bean flour was used, the incorporation of pectinase suppressed the unpleasant flavors derived from beans (bran odor, bean odor, and bitterness), and further improved the fragrant taste of the bread (Examples 5-1 to 5-3).

[0067] [Table 5]

Claims

1. Bread obtained from a dough containing pulse flour, whole wheat flour, and pectinase.

2. 2. The bread of claim 1, wherein the pulse flour is at least one selected from the group consisting of soy flour, germinated soy flour, pea flour, and kidney bean flour.

3. The bread according to claim 1 or 2, wherein the dough contains 1 to 75% by mass of bean flour based on the dry weight of the dough.

4. 3. The bread according to claim 1, wherein the dough contains 51% by mass or more of whole wheat flour based on the dry weight of the dough.

5. A bread mix containing pulse flour, whole wheat flour, and pectinase.

6. preparing a dough by mixing and kneading pulse flour, whole wheat flour, pectinase, and water; A method for producing bread, comprising the steps of fermenting and baking the dough obtained in the above step.

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