Composition for bakery products, dough for bakery products, bakery products, and method for manufacturing bakery products

Abstract

To provide a composition for bakery products that suppresses stickiness of dough during the manufacturing process and inhibits deterioration over time during refrigerated or frozen storage. [Solution] A composition for bakery products comprising (A) wheat flour having an amylose content of 8 to 18% by mass, and (B) an emulsifier.

Description

Technical Field

[0001] The present invention relates to a composition for bakery products. More specifically, it relates to a composition for bakery products, dough for bakery products, bakery products, and a method for manufacturing bakery products.

Background Art

[0002] [[ID=,12]]Conventionally, various techniques have been proposed for wheat flour, which is the main raw material, and auxiliary raw materials, additives, etc. in order to improve the texture and flavor of bakery products.One of them is the development of a technology for using wheat with a low amylose content in bakery products because the obtained bakery products are excellent in texture (e.g., softness, fluffiness (elasticity), moistness, melt-in-the-mouth feeling, etc.) and the rate of the aging phenomenon is slow. <000001>]0

[0003] For example, Patent Document 1 discloses a cereal flour for bread products characterized by containing 0.5 to 30% by weight of sticky wheat flour having an amylose content of 10% or less, and it is described that by using this cereal flour for bread products, bread products with no deterioration in texture due to aging can be provided even after long-term storage or refrigerated or frozen storage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Bakery products obtained from wheat flour with a low amylose content have an excellent chewy texture with both softness and fluffiness (elasticity), but when manufacturing bakery products, the dough may be sticky and the workability may be impaired, and improvement is required. Furthermore, in recent years, the distribution methods for bakery products have diversified, and it has become common for bakery dough and bakery products to be distributed in a refrigerated or frozen state. Therefore, it is desirable that bakery dough and bakery products can maintain their quality from the time of manufacture, without significant changes in flavor or texture even after prolonged refrigeration or freezing.

[0006] This technology was developed in light of these circumstances, and its main objective is to provide a composition for bakery products that suppresses stickiness of dough during the manufacturing of bakery products and suppresses changes over time during refrigerated and frozen storage. [Means for solving the problem]

[0007] As a result of diligent research, the inventors have discovered that by combining wheat flour with an amylose content of 8 to 18% by mass with an emulsifier, a bakery product composition can be obtained that suppresses stickiness of the dough during the production of bakery products and also suppresses changes over time during refrigerated or frozen storage.

[0008] In other words, in this technology, (A) Wheat flour with an amylose content of 8-18% by mass, (B) Emulsifier and, The present invention provides a composition for bakery products that includes [the specified ingredient]. In the bakery product composition relating to this technology, the wheat flour in (A) above may be wheat obtained from wheat in which two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deficient and the remaining one is mutated. The bakery product composition relating to this technology may further contain wheat flour with an amylose content of more than 18% by mass. In the bakery product composition relating to this technology, the amount of wheat flour in (A) may be 5 to 60% by mass relative to the total amount of wheat flour contained in the bakery product composition. In the bakery product composition relating to this technology, the content of the emulsifier (B) may be 0.1 to 1.5% by mass relative to 100% by mass of the wheat flour contained in the bakery product composition. In the bakery product composition relating to this technology, the emulsifier (B) may be one or more selected from glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, sodium stearoyl lactylate, and calcium stearoyl lactylate. This technology further, (A) Wheat flour with an amylose content of 8-18% by mass, (B) Emulsifier and, We provide dough for bakery products, including [the specified ingredient]. The dough for bakery products related to this technology may be stored and / or distributed in a refrigerated or frozen state. This technology further, (A) Wheat flour with an amylose content of 8-18% by mass, (B) Emulsifier and, We offer bakery products that contain [this ingredient] as an ingredient. Bakery products relating to this technology may be stored and / or distributed in a refrigerated or frozen state. This technology further, (A) Wheat flour with an amylose content of 8-18% by mass, (B) Emulsifier and, The present invention provides a method for manufacturing bakery products, which includes a step of heating dough prepared using ingredients containing [a specific ingredient]. The method for manufacturing bakery products according to this technology may include a step of refrigerating or freezing the dough or the bakery product. [Modes for carrying out the invention]

[0009] Preferred embodiments of the present technology are described below. However, the embodiments shown below are merely examples of typical embodiments of the present technology, and the present technology is not limited to these preferred embodiments, but can be freely modified within the scope of the present technology.

[0010] <Composition for bakery products> The bakery product composition relating to this technology comprises (A) wheat flour having an amylose content of 8 to 18% by mass, and (B) an emulsifier. Furthermore, the bakery product composition relating to this technology may also contain, in addition to the above components, wheat flour with an (C) amylose content exceeding 18% by mass. Furthermore, the bakery product composition relating to this technology may also contain other components that can be used in bakery products. Each component will be described in detail below.

[0011] (1) (A) Wheat flour with an amylose content of 8-18% by mass The bakery product composition according to this technology is characterized by using (A) wheat flour with an amylose content of 8 to 18% by mass (hereinafter also referred to as (A) wheat flour). By using wheat flour with an amylose content of 8 to 18% by mass, stickiness of the dough during the manufacture of bakery products can be suppressed, and changes over time during refrigerated or frozen storage can be suppressed.

[0012] (1-1) Amylose content The upper limit of the amylose content of the wheat flour in the bakery product composition (A) according to this technology is 18% by mass or less, which allows the effects and benefits of this technology to be exhibited, but is preferably 16% by mass or less, more preferably 15.5% by mass or less, and even more preferably 15% by mass or less. The lower limit of the amylose content of the bakery product composition according to this technology is 8% by mass or more, which allows the effects and benefits of this technology to be exhibited, but is preferably 9% by mass or more, more preferably 10% by mass or more, and even more preferably 11% by mass or more. Therefore, the amylose content of the wheat flour in the bakery product composition (A) according to this technology is 8 to 18% by mass, preferably 9 to 16% by mass, more preferably 10 to 15.5% by mass, and even more preferably 11 to 15% by mass. By setting the amylose content of flour (A) to a low range, the amylopectin in the starch contained in the flour increases, which imparts appropriate softness and fluffiness (elasticity) to the bakery products produced and suppresses the staling phenomenon of bakery products. Therefore, by using flour (A) in bakery products related to this technology, bakery products with excellent texture and that can suppress changes over time during refrigerated and frozen storage can be obtained.

[0013] Here, amylose content refers to the ratio of amylose to the total starch content of wheat. The amylose content in wheat starch can be determined mainly by known methods such as iodine-based quantitative methods including iodine colorimetric method, electrostatic titration, and voltage titration, as well as enzyme chromatography. In this technology, the target wheat flour can be measured using the Amylose / Amylopectin Assay Kit (Megazyme).

[0014] (1-2) Genotype The genotype of wheat used as a raw material for wheat flour with an amylose content of 8 to 18% by mass in the composition for bakery products according to the present technology can be freely set as long as the effects and functions of the present technology are not impaired. The wheat flour of (A) according to the present technology is preferably wheat flour obtained from wheat in which two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deficient and the remaining one is a mutant with reduced enzyme activity from the viewpoint of the amylose content. In this case, wheat flour with an amylose content of 8 to 18% by mass can be easily obtained.

[0015] Here, amylose in starch contained in wheat is synthesized by amylose synthase (Wx-1 gene), and its amount is determined by the combination of deficiencies and mutations of the three amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1. There are wild types having all the functions of these three genes, single-deficient types in which one of the three genes is deficient and does not function, double-deficient types in which two of the three genes are deficient and do not function, triple-deficient types in which all three genes are deficient, etc. The more genes are deficient, the lower the amylose content. Furthermore, when the enzyme activity decreases due to gene mutation, the amylose content decreases.

[0016] In the case of the above wild type, the amylose content is about 28% by mass and is usually classified as amylose. In the case of single deficiency, the amylose content is about 26% by mass and is classified as slightly low amylose. In the case of double deficiency, the amylose content is about 23% by mass and is classified as low amylose. In the case of triple deficiency, the amylose content is less than 8% by mass and is classified as glutinous rice.

[0017] The wheat flour (A) in this technology may be wheat obtained from wheat in which two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deficient and the remaining one is a mutant. In this case, the amylose content is 8-18% by mass, which suppresses stickiness of the dough during bakery product manufacturing and suppresses changes over time during refrigerated or frozen storage. It is preferable that wheat classified as mochi, which lacks all amylose synthesis genes, does not contain substantially any amylose in the wheat used as a raw material for the wheat flour (A), as its amylose content is less than 8% by mass.

[0018] (1-3) Protein content The wheat used as the raw material for the flour in (A) of this technology can be freely set as long as it does not impair the function and effect of this technology, but hard wheat is preferred. Using hard wheat as the raw material results in flour with a high protein content, making it suitable for use in bakery products. In this technology, the protein content of the flour is calculated based on a moisture content of 13% by mass. The moisture content is calculated from the change in mass of flour dried at 135°C for 1 hour compared to before drying. In addition, in this technology, the protein content is calculated by multiplying the nitrogen content quantified by the Kjeldahl method by the nitrogen-to-protein conversion factor (5.70).

[0019] The lower limit of the protein content of the wheat flour in (A) of the bakery product composition according to this technology is, for example, 9% by mass or more, preferably 9.2% by mass or more, more preferably 9.5% by mass or more, and even more preferably 10% by mass or more. The upper limit of the protein content of the wheat flour in (A) of the wheat flour composition constituting the bakery product composition according to this technology is not particularly limited, but may be, for example, 13% by mass or less, or 12% by mass or less. By setting the protein content of the wheat flour in (A) of the bakery product composition according to this technology within this range, it is possible to impart appropriate softness and fluffiness (elasticity) to the manufactured bakery product.

[0020] (1-4) Compounding amount The amount of wheat flour in (A) of the bakery product composition according to this technology can be freely set as long as it does not impair the function and effect of this technology. The wheat flour content of (A) of the bakery product composition according to this technology is indicated as the content per 100% by mass of the total raw material flours of the bakery product composition. The lower limit of the wheat flour content of (A) of the bakery product composition according to this technology is, for example, 5% by mass or more, preferably 7% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more. By setting the lower limit of the wheat flour in (A) of the bakery product composition according to this technology to this range, stickiness of the dough during bakery product manufacturing can be suppressed, and changes over time during refrigerated and frozen storage of bakery dough and bakery products can be suppressed.

[0021] The upper limit of the wheat flour content of (A) in the bakery product composition according to this technology in the wheat flour composition according to this technology may be 100% by mass, but for example it is 90% by mass or less, preferably 70% by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less, and even more preferably 35% by mass or less. By setting the upper limit of the wheat flour content of (A) in the bakery product composition according to this technology within this range, stickiness of the dough during bakery product manufacturing can be suppressed, and changes over time during refrigerated or frozen storage of bakery dough and bakery products can be suppressed.

[0022] (2)(B) Emulsifier The bakery product composition according to this technology is characterized by the use of (B) emulsifier. In this technology, an emulsifier refers to a food additive and its preparations that primarily function as a surfactant and are used in food for purposes such as emulsification, dispersion, penetration, washing, foaming, and mold release, as well as for modifying starch and protein. By using (B) emulsifier in the bakery product composition according to this technology, a complex is formed with the amylose and amylopectin that make up the starch contained in the wheat used in the bakery composition of this technology, further preventing staling of the resulting bakery product. In addition, a complex is formed with the protein contained in the wheat, improving the quality of the food, such as its texture, and its mechanical resistance to freezing and refrigeration.

[0023] (2-1) Types of emulsifiers The emulsifier (B) related to this technology can be freely set as long as it does not impair the action or effect of this technology. Examples of emulsifiers (B) include glycerin fatty acid esters (monoglycerides) such as monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride diacetyltartrate, monoglyceride succinate and their distilled monoglycerides, organic acid fatty acid monoglycerides such as glycerin acetate, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin tricate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyltartrate fatty acid ester, and polyglycerin lipids. Examples of emulsifiers include glycerin fatty acid esters, such as polyglycerin fatty acid esters including fatty acid esters and polyglycerin condensed ricinoleic acid esters; sorbitan fatty acid esters; propylene glycol fatty acid esters; sucrose fatty acid esters; stearoyl lactate of sodium stearoyl lactate and calcium stearoyl lactate; polysorbate (polyoxyethylene sorbitan fatty acid ester); lecithin, enzymatically hydrolyzed lecithin, enzymatically treated lecithin; saponins and sterols, and one or more of these can be selected and used. In relation to this technology, (B) emulsifier is preferably one or more selected from glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, lecithin, sodium stearoyl lactate and calcium stearoyl lactate, from the viewpoint of suppressing stickiness of dough during bakery product manufacturing and suppressing changes over time during refrigerated and frozen storage.

[0024] The emulsifier (B) in this technology may be the emulsifier used as is, or a paste-like substance may be used in which the emulsifier has been dispersed or emulsified in any oil or fat beforehand. By using such an oil or fat paste-like emulsifier as the (B) emulsifier, the stickiness of the dough during the production of bakery products can be further suppressed, and the texture of the resulting bakery products can be made even better.

[0025] (2-2) Compounding amount The amount of emulsifier (B) in the bakery product composition according to this technology can be freely set as long as it does not impair the action or effect of this technology. The amount of emulsifier (B) in the bakery product composition according to this technology is expressed as the amount added relative to 100% by mass of the total raw material flours of the bakery product composition. When using an oil paste-type emulsifier as described above, the amount of emulsifier dispersed in the oil is defined as the amount of emulsifier (B) added. The lower limit of the amount of emulsifier (B) added in the bakery product composition according to this technology is, for example, 0.1% by mass or more, preferably 0.15% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.25% by mass or more. By setting the lower limit of emulsifier (B) in the bakery product composition according to this technology within this range, stickiness of the dough during bakery product manufacturing can be suppressed, and changes over time during refrigerated or frozen storage can be suppressed.

[0026] The upper limit of the amount of emulsifier (B) added to the flour composition for bakery products according to this technology is, for example, 2% by mass or less, preferably 1.8% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less. By setting the upper limit of the content of emulsifier (B) in the bakery product composition according to this technology to this range, stickiness of the dough during bakery product manufacturing can be suppressed, and changes over time during refrigerated or frozen storage can be suppressed.

[0027] (3)(C) Wheat flour with an amylose content exceeding 18% by mass The bakery product composition relating to this technology may further contain (C) wheat flour with an amylose content exceeding 18% by mass (hereinafter also referred to as (C) wheat flour). By using wheat flour with an amylose content exceeding 18% by mass, the stickiness of the dough during the production of bakery products is further suppressed, and the texture of the resulting bakery products is improved.

[0028] (3-1) Amylose content Any flour (C) used in the bakery product composition of this technology can be used as long as its amylose content exceeds 18% by mass. For example, it may be flour with an amylose content of 27% by mass or more, flour with an amylose content of 24% by mass or more and less than 27% by mass, or flour with an amylose content of 20% by mass or more and less than 24% by mass. In other words, it may be flour classified as normally amylose, slightly low amylose, or low amylose based on its amylose content.

[0029] (3-2) Genotype The genotype of wheat used as a raw material for flour containing (C) amylose exceeding 18% by mass in the bakery product composition according to this technology may be any as long as it does not impair the action or effect of this technology. From the viewpoint of amylose content, the wheat used as a raw material for (C) flour according to this technology is preferably a wild type in which all three amylose synthesis genes Wx-A1, Wx-B1, and Wx-D are functional, a single-deficient type in which one of the three genes is deleted and the remaining two are functional, or a double-deficient type in which two of the three genes are deleted and the remaining one is functional.

[0030] Wheat flour obtained from wild-type wheat in which all three amylose synthesis genes Wx-A1, Wx-B1, and Wx-D are functional includes, for example, "Yumekaori," "Ginga no Chikara," "Double No. 8," "Tamaizumi," "Tamaizumi R," "Minamino Kaori," "Yukichikara," "Satonosora," "Shirogane Komugi," "Nanbu Komugi," "Norin No. 61," and "Fukusayaka." Wheat flour obtained from single-deficient wheat in which Wx-A1 is missing and the other two genes are functional includes, for example, "Hanamanten," "Chikushi W2," and "Yukiharuka." Examples of wheat flour obtained from single-deficient wheat, where Wx-B1 is missing from the three genes and the other two are functional, include "Haru yo Koi," "Haruyutaka," "Setokirara," "Kumakirari," "Harukaze Fuwari," "Sachikaori," "Yumechikara," "Minori no Chikara," "Tsurukichi," "Kinuakari," "Sanuki no Yume 2009," "Kitano Kaori," "Harukirari," "Iwai no Daichi," "Kitahonami," "Kinuno Nami," and "Fukuhonoka." Examples of wheat flour obtained from double-deficient wheat, where two of the three genes, Wx-A1 and Wx-B1, are missing and Wx-D is functional, include "Ayahikari," "Chikugoizumi," and "Tsurupikari."

[0031] (3-3) Protein content The wheat used as the raw material for the flour in (C) according to this technology can be freely set as long as it does not impair the function and effect of this technology, but it is preferable that it be hard wheat, similar to the wheat in (A). Examples of hard wheat include "Yumechikara", "Haruyo Koi", "Durum Wheat", "1CW", and "DNS". Using hard wheat as the raw material results in flour with a high protein content, which can be suitably used in bakery products. The preferred range of protein content for the wheat in (C) of the bakery product composition according to this technology is, for example, 6 to 16% by mass. The upper limit of the protein content of the flour in (C) is preferably 15% by mass or less, and more preferably 14.5% by mass or less. The lower limit of the protein content of the flour in (C) is preferably 7% by mass or more, more preferably 8% by mass or more, even more preferably 8.5% by mass or more, even more preferably 9% by mass or more, and may also be 9.5% by mass or more. By setting the protein content of the wheat flour in (C) of the bakery product composition related to this technology within this range, the stickiness of the dough during bakery production is further suppressed, and the texture of the resulting bakery product is improved.

[0032] The wheat flour in the bakery product composition relating to this technology that has an (C) amylose content exceeding 18% by mass may be heat-treated wheat flour, as long as it does not impair the function or effect of this technology. There are no particular restrictions on the method for producing the heat-treated wheat flour, and it can be carried out according to conventional methods. For example, it can be carried out by dry heat treatment or moist heat treatment of raw wheat flour for 2 to 120 minutes under conditions of a product temperature of 60 to 150°C using a direct heating device equipped with a saturated steam introduction mechanism, an indirect heating device equipped with a jacket heating mechanism, a superheated steam device, an extruder, etc. In the case of moist heat treatment, for example, the treatment may be carried out for 2 to 30 minutes at a product temperature of 60 to 120°C, or for 2 to 10 minutes at a product temperature of 90 to 150°C. In the case of dry heat treatment, it is preferable to treat at a product temperature of 60 to 150°C for 10 to 120 minutes, and more preferably for 20 to 60 minutes.

[0033] Furthermore, when heat-treated wheat flour is used as the wheat flour in (C) of this technology, the acetic acid-soluble protein content in the total protein of the heat-treated wheat flour is preferably 5 to 60% by mass, more preferably 10 to 55% by mass, even more preferably 15 to 50% by mass, and particularly preferably 20 to 45% by mass. In this technology, "acetic acid-soluble protein content" means the protein that is soluble in a 0.05 N aqueous acetic acid solution out of the total protein contained in heat-treated wheat flour or non-heat-treated wheat flour (hereinafter referred to as "wheat flour" in this description). The percentage (by mass) of the above acetic acid-soluble protein can be determined by converting the nitrogen content contained in the soluble fraction (extract) extracted from the wheat flour using a 0.05 N aqueous acetic acid solution and the total amount of nitrogen contained in the wheat flour. Specifically, it can be measured as follows. First, 2 g of wheat flour sample is placed in a 100 ml Erlenmeyer flask, and 40 ml of 0.05 N acetic acid is added and shaken (25°C, 130 rpm, 60 minutes). Next, the contents of the Erlenmeyer flask are transferred to a centrifuge tube and centrifuged (5000 rpm, 5 minutes) to separate the liquid phase (extract) from the solid phase (residue). The extract is collected by suction filtration using filter paper (Whatman, No. 42). 40 ml of 0.05 N acetic acid is added again to the residue remaining in the Erlenmeyer flask, and the mixture is stirred to wash away the residue from the flask walls. The contents are then transferred to a centrifuge tube and centrifuged (5000 rpm, 5 minutes) to separate the liquid phase (extract) from the solid phase (residue). The extract is collected by suction filtration using filter paper (Whatman, No. 42) and mixed with the first extract. This mixture is then diluted to 100 ml with deionized water to obtain an extract containing acetic acid-soluble proteins. The nitrogen content of this extract and the nitrogen content of the wheat flour sample are measured using the Kjeldahl method, and the acetic acid-soluble protein content (mass%) is calculated as (nitrogen content of extract (mass%) / nitrogen content of wheat flour (mass%)) × 100. The Kjeldahl method can be performed according to the standard procedure. The acetic acid-soluble protein content of heat-treated wheat flour is an indicator of the degree of protein denaturation and can be adjusted by the heat treatment conditions of the raw wheat flour as described above.

[0034] (3-4) Compounding amount The amount of wheat flour in the (C) amylose content of the bakery product composition according to this technology exceeding 18% by mass can be freely set as long as it does not impair the action or effect of this technology. The wheat content of (C) in the bakery product composition according to this technology is expressed as the content per 100% by mass of the total raw material flours of the bakery product composition. The lower limit of the wheat content of (C) in the bakery product composition according to this technology is 0% by mass (i.e., it does not need to be blended), but for example, it is 5% by mass or more, preferably 10% by mass or more, more preferably 30% by mass or more, even more preferably 50% by mass or more, and even more preferably 70% by mass or more. By setting the lower limit of wheat in (C) in the bakery product composition according to this technology within this range, the stickiness of the dough during bakery product manufacturing is further suppressed, and the texture of the resulting bakery product is improved.

[0035] The upper limit of the wheat content of (C) in the bakery product composition according to this technology within the flour composition according to this technology is, for example, 95% by mass or less, preferably 90% by mass or less, more preferably 85% by mass or less, and even more preferably 80% by mass or less. By setting the upper limit of the wheat content of (C) in the bakery product composition according to this technology within this range, the stickiness of the dough during bakery product manufacturing is further suppressed, and the texture of the resulting bakery product is further improved.

[0036] (4) Other ingredients The bakery product compositions relating to this technology may, in addition to (A) to (C) above, contain flours (wheat flour, rice flour, barley flour, rye flour, corn flour, millet flour, barnyard millet flour, adlay flour, buckwheat flour), starches (unprocessed starches made from corn, glutinous corn, potatoes, kudzu, tapioca, sago, etc., and starches that have been subjected to physical and / or chemical treatment (enzyme treatment, moist heat treatment, gelatinization, hydroxypropylation, crosslinking, etc.) as long as the action and effects of this technology are not impaired. It may also contain ingredients such as modified starch, oils and fats (shortening, lard, margarine, butter, liquid oil, powdered oil, etc.), salt, sugars (liquid or powdered sugars such as trehalose, glucose, sugar, maltose, isomaltose, dextrin, etc.), sugar alcohols (liquid or powdered sugar alcohols such as sorbitol, maltitol, palatinite, reduced starch syrup, etc.), baking powder, thickeners, bread improvers, enzymes, seasonings (amino acids, nucleic acids, etc.), and flavorings.

[0037] <Dough for bakery products> The dough for bakery products related to this technology contains (A) wheat flour with an amylose content of 8 to 18% by mass, and (B) an emulsifier. Furthermore, the dough for bakery products according to this technology may be obtained from the composition for bakery products according to this technology. For example, the dough for bakery products can be produced by mixing the composition for bakery products according to this technology with water and other necessary materials such as oils and fats.

[0038] The dough for bakery products according to this technology can be distributed and / or stored at room temperature, refrigerated, chilled, or frozen. Because the dough for bakery products according to this technology is able to suppress changes over time during refrigerated or frozen storage due to the above-mentioned structure, it is particularly suitable for storage and / or distribution in a refrigerated or frozen state. The dough for bakery products according to this technology can be distributed in forms such as refrigerated dough balls, shaped refrigerated dough, frozen dough balls, shaped frozen dough, and proofed frozen dough.

[0039] <Bakery Products> Bakery products relating to this technology can be obtained by manufacturing them from the bakery product composition relating to this technology described above, or from a bakery product mix containing the bakery product composition relating to this technology as part or all of the manufacturing raw materials.

[0040] Examples of bakery products related to this technology include bread, cakes, Western-style confectionery, and Japanese-style confectionery. Examples of bread include meal bread (e.g., white bread, rye bread, French bread, hardtack, variety bread, rolls, etc.), prepared bread (e.g., sandwiches, hot dogs, hamburgers, pizza pies, etc.), sweet bread (e.g., jam buns, red bean buns, cream buns, raisin bread, melon bread, sweet rolls, croissants, brioche, Danish pastries, cornet, etc.), steamed buns (e.g., meat buns, Chinese buns, xiaolongbao, bean paste buns, etc.), and specialty breads (e.g., grissini, English muffins, naan, etc.). Examples of cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, pancakes, busse, Baumkuchen, pound cakes, cheesecakes, and snack cakes. Western-style confectionery includes cream puffs, waffles, donuts, crepes, pies, biscuits, castella cakes, madeleines, cookies, and shortbread. Japanese-style confectionery includes dorayaki, manju, taiyaki, and kaitenyaki. In particular, it is preferable that the bakery products are baked or otherwise cooked, then packaged and stored and / or distributed in a refrigerated or frozen state, as this allows them to exert their effects more effectively. Bakery products that are packaged and stored and / or distributed may be bakery products that are eaten as is, or bakery products that are reheated before consumption.

[0041] The bakery products according to this technology can be manufactured using any method that is generally applicable to bakery products. Specifically, for example, the bakery products according to this technology can be manufactured by performing at least the following steps: manufacturing the aforementioned bakery product composition, manufacturing the aforementioned bakery product dough, and manufacturing the bakery products using the bakery product dough. As an example of the process of manufacturing bakery products using the bakery product dough, the bakery products can be manufactured by performing primary fermentation, dividing, shaping, secondary fermentation, etc., on the bakery product dough according to this technology, as necessary, and then heating it. The heating method is not particularly limited, and one or more heating methods such as baking, steaming, deep frying, and microwave heating can be freely selected and used as long as they do not impair the effects of this technology.

[0042] <Manufacturing methods for bakery products> The method for manufacturing bakery products related to this technology is: (A) Wheat flour with an amylose content of 8-18% by mass, (B) The process is characterized by including a step of heating a dough prepared using ingredients containing an emulsifier. The details of each component are as described above.

[0043] When manufacturing bakery products using the manufacturing method for bakery products according to this technology, the manufacturing method is not particularly limited, as long as it includes a step of heating the dough prepared using the above raw materials, and general bakery products can be freely selected and used. Specifically, bakery products according to this technology can be manufactured by performing at least the steps of manufacturing dough for bakery products using the above raw materials and manufacturing bakery products using the dough for bakery products. As an example of the step of manufacturing bakery products using dough for bakery products, bakery products can be manufactured by performing primary fermentation, dividing, shaping, secondary fermentation, etc., on the dough for bakery products according to this technology as needed, and then heating it. The heating method is not particularly limited, and one or more heating methods such as baking, steaming, deep frying, and microwave heating can be freely selected and used as long as they do not impair the effects of this technology.

[0044] The method for manufacturing bakery products according to this technology preferably includes a step of fermenting the bakery product dough described above. The upper limit of the fermentation time is not particularly limited as long as it does not impair the effects of this technology, and can be set appropriately considering the quality, manufacturing efficiency, and manufacturing method of the target bakery product. For example, the bakery product dough according to this technology can also be used as a starter or tangzhong. Dough that has been made using the bakery product dough according to this technology as a starter or tangzhong can be used again as a starter. In this way, when the bakery product dough using wheat flour according to this technology is repeatedly used as a starter, there is no upper limit to the fermentation time. In addition, the fermentation temperature is not particularly limited, and for example, an appropriate temperature can be set from 0 to 40°C according to the conditions such as fermentation time, manufacturing method, and yeast content. By including such a fermentation step, the aroma, sweetness, and umami of the manufactured bakery product can be further improved, and the texture can be further improved.

[0045] Furthermore, this technology can also be configured as follows.

[0046] [1] (A) Wheat flour with an amylose content of 8-18% by mass, (B) Emulsifier and, A composition for bakery products, including the following. [2] The bakery product composition according to [1], wherein the wheat flour in (A) is wheat obtained from wheat in which two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deficient and the remaining one is mutated. [3] The aforementioned bakery product composition further comprises: (C) Wheat flour with an amylose content exceeding 18% by mass, A bakery product composition according to [1] or [2], comprising the above. [4] The bakery product composition according to any one of [1] to [3], wherein the amount of wheat flour in (A) is 5 to 100% by mass relative to the total amount of wheat flour contained in the bakery product composition. [5] The bakery product composition according to any one of [1] to [4], wherein the amount of the emulsifier in (B) is 0.1 to 1.5% by mass relative to 100% by mass of the wheat flour contained in the bakery product composition. [6] The bakery product composition according to any one of [1] to [5], wherein the emulsifier in (B) is one or more selected from glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, sodium stearoyl lactylate, and calcium stearoyl lactylate. [7] (A) Wheat flour with an amylose content of 8-18% by mass, (B) Emulsifier and, Dough for bakery products, including [specific ingredient / material]. [8] Dough for bakery products as described in [7], which is stored and / or distributed in a refrigerated or frozen state. [9] (A) Wheat flour with an amylose content of 8-18% by mass, (B) Emulsifier and, A bakery product containing [ingredient] as an ingredient.

[10] Bakery products as described in [9] that are stored and / or distributed in a refrigerated or frozen state.

[11] (A) Wheat flour with an amylose content of 8-18% by mass, (B) Emulsifier and, A method for manufacturing bakery products, comprising the step of heating dough prepared using ingredients containing [a certain ingredient].

[12] A method for producing a bakery product according to

[11] , comprising the step of refrigerating or freezing the dough or the bakery product. [Examples]

[0047] The present technology will be described in more detail below based on the following examples. The examples described below are representative examples of the present technology and should not be interpreted as narrowing the scope of the present technology.

[0048] Unless otherwise specified, the wheat flours used in this example are as shown in Table 1, and the emulsifiers are as shown in Table 2.

[0049] [Table 1]

[0050] [Table 2]

[0051] <Experimental Example 1: (A) The effect of the amount of wheat flour with an amylose content of 8-18% by mass on bakery products> In Experimental Example 1, the effect of the content of wheat flour with an (A) amylose content of 8-18% by mass in the bakery product composition used was investigated on the bakery product. In this experiment, sandwich bread was produced as an example of a bakery product.

[0052] (1) Production of sandwich bread Sandwich bread was manufactured using the following method with the ingredient proportions (mass%) shown in Table 3 below. In addition to the flour and emulsifiers shown in Table 3 below, the ingredients for the bread included fresh bread yeast (Kaneka Yeast Red, manufactured by Kaneka Corporation), salt, yeast food (C Oriental Food, manufactured by Oriental Yeast Industry Co., Ltd.), refined sugar, skim milk powder (Meiji Skim Milk Powder, manufactured by Meiji Co., Ltd.), and shortening (Emblem, manufactured by Miyoshi Oil & Fat Co., Ltd.). Specifically, first, the ingredients for the starter dough—flour, emulsifier, fresh baker's yeast, yeast food, and water—were placed in a bowl and mixed on low speed for 3 minutes and then on medium speed for 2 minutes to prepare the starter dough. The temperature of the starter dough after mixing was 24°C. Then, the starter dough was fermented for 4 hours at 28°C and 75% relative humidity. After that, the remaining ingredients for the main dough, except for the shortening, were added and mixed on low speed for 3 minutes and then on medium speed for 5 minutes. The shortening was then added to the main dough ingredients and mixed on low speed for 2 minutes and then on medium speed for 7 minutes to prepare the dough. The temperature of the dough after mixing was adjusted to 27±0.5°C. After the prepared dough had a 20-minute floor time at 28°C and 75% relative humidity, it was divided into 220g portions, rounded, and given a 20-minute bench time. The dough was rolled out using a mini molder (manufactured by Oshikiri Co., Ltd.), shaped into a U-shape, and placed into a three-loaf bread pan. After proofing at 38°C and 85% relative humidity for 50-55 minutes, it was baked in a 210°C oven for 38 minutes to produce sandwich bread.

[0053] (2) Evaluation (2-1) Workability evaluation A panel of 10 experts collectively evaluated the workability of the above-mentioned sandwich bread manufacturing process based on the following evaluation criteria.

[0054] [Workability] 3: No stickiness, good quality (example) 2: Slightly sticky, but good. 1: Sticky and bad

[0055] (2-2) Texture evaluation The manufactured sandwich bread was processed into sandwiches, and a panel of 10 experts evaluated the texture of each sandwich based on the following evaluation criteria. The average value was calculated and rounded to two decimal places to obtain the evaluation score. Specifically, the sandwich bread baked as described above was sliced ​​to a thickness of 12 mm, filled with egg salad, the crusts were removed, and the sandwiches were prepared. The finished sandwiches were then refrigerated at 10°C for 48 hours, or at room temperature at 20°C for 24 hours, after which taste tests were conducted for each.

[0056] [Moisturizing feel] 5: It has a very moist texture and is very good. 4: It has a moist texture, which is good. 3: Slightly moist texture, good (example) 2: It lacked a moist texture, was somewhat dry, and was inferior. 1: It lacks any moist texture, is very dry, and is of very poor quality.

[0057] [Fluffy feeling] 5: It has a very springy and fluffy texture, which is very good. 4: It has a fluffy texture and is good. 3: It has a slightly fluffy texture, which is good (example). 2: It has a weak, easily crushed texture and is inferior. 1: It lacks elasticity and has a very easily crushed texture, making it very inferior.

[0058] [Melts in your mouth] 5: Melts in your mouth very well. 4: Melts in your mouth 3: Slightly good melt-in-the-mouth texture (example) 2: The melt-in-the-mouth texture is slightly inferior. 1: It melts in your mouth less.

[0059] (3) Results The results of Experiment Example 1 are shown in Table 3 below.

[0060] [Table 3]

[0061] (4) Discussion (4-1) Workability evaluation From the results in Table 3 above, the workability evaluations for sandwich bread using a bakery product composition containing (A) wheat flour and (B) emulsifier (Example 6), and sandwich bread using a bakery product composition containing (A) wheat flour, (B) emulsifier, and (C) wheat flour (Examples 1-5, 7) were all high. On the other hand, the workability evaluation for sandwich bread using a bakery product composition without (B) emulsifier (Comparative Example 1) was low.

[0062] (4-2) Texture evaluation From the results in Table 3 above, among the sandwich bread (Example 6) made using a bakery product composition containing (A) wheat flour and (B) emulsifier, those that were stored at room temperature received high ratings for all items: moistness, fluffiness, and melt-in-the-mouth texture. Furthermore, those that were stored under refrigeration did not show a significant difference in evaluation for any of the items compared to those stored at room temperature, and maintained high ratings. This indicates that the changes over time during refrigerated storage are suppressed in bakery products related to this technology. Furthermore, sandwich bread (Examples 1-5, 7) using a bakery product composition containing (A) wheat flour and (B) emulsifier, and further wheat flour (C), also received high ratings for moistness, fluffiness, and melt-in-the-mouth quality, demonstrating that changes over time during refrigerated storage were suppressed. This indicates that the objectives of this technology can be achieved when the content of (A) wheat flour in the bakery product composition relating to this technology is at least 10-100% by mass. In particular, when the content of (A) in this technology is 10-50% by mass, the evaluation is equivalent to or better than that of the reference example, and among these, it was found that the evaluation is even better when the content of (A) is around 20% by mass. Furthermore, the results from Examples 4 and 7 demonstrate that even if the wheat lots of (A) are different, the objective of this technology can be achieved as long as the amylose content is between 8 and 18% by mass. On the other hand, among the sandwich bread (Comparative Example 1) using the bakery product composition (B) that does not contain emulsifiers, those that were stored at room temperature received low evaluations for fluffiness and melt-in-the-mouth quality. Furthermore, those that were stored under refrigeration received low evaluations in all categories, confirming changes over time during refrigerated storage.

[0063] <Experimental Example 2: (B) The effect of different types of emulsifiers on bakery products> In Experiment Example 2, (B) the effect of different types of emulsifiers on bakery products was investigated. In this experiment, sandwich bread was produced as an example of a bakery product. Sandwich bread was manufactured using the same method as in Experimental Example 1, with the ingredient proportions (mass%) shown in Table 4, and evaluated using the same method as described above.

[0064] (1) Production of sandwich bread Sandwich bread was produced using the same method as in Experimental Example 1, with the ingredient proportions (mass%) shown in Table 4 below.

[0065] (2) Evaluation The workability of the sandwich bread manufacturing process described above was evaluated using the same method as in Experimental Example 1. Furthermore, the manufactured sandwich bread was processed into sandwiches using the same method as in Experimental Example 1, and its texture was evaluated.

[0066] (3) Results The results of Experiment Example 2 are shown in Table 4 below.

[0067] [Table 4]

[0068] (4) Discussion (4-1) Workability evaluation From the results in Table 4 above, for sandwich bread (Examples 8-15) using a bakery product composition containing (A) wheat flour, various (B) emulsifiers, and (C) wheat flour in a fixed proportion, the workability evaluation was high in all cases, regardless of the type of (B) emulsifier. On the other hand, (B) The workability of sandwich bread (Comparative Example 2) using a bakery product composition that does not contain emulsifiers was lower compared to the reference example.

[0069] (4-2) Texture evaluation From the results in Table 4 above, sandwich bread (Examples 8-15) made using a bakery product composition containing (A) wheat flour, various (B) emulsifiers, and (C) wheat flour in a fixed proportion, those stored at room temperature received high ratings for all items: moistness, fluffiness, and melt-in-the-mouth quality. Furthermore, those stored under refrigeration showed no significant difference in evaluation for any of the items compared to those stored at room temperature, maintaining a high rating. This indicates that, in bakery products relating to this technology, changes over time during refrigerated storage are suppressed regardless of the type of (B) emulsifier used. On the other hand, among the sandwich bread (Comparative Example 2) using the bakery product composition (B) which does not contain emulsifiers, the evaluation for melt-in-the-mouth quality was low for those that had been stored at room temperature. Furthermore, all evaluations were low for those that had been stored under refrigeration, confirming changes over time during refrigerated storage.

[0070] <Experimental Example 3: (B) Effect of Emulsifier Addition Amount on Bakery Products> In Experiment Example 3, the effect of (B) the amount of emulsifier added on bakery products was investigated. In this experiment, sandwich bread was produced as an example of a bakery product.

[0071] (1) Production of sandwich bread Sandwich bread was produced using the same method as in Experimental Example 1, with the ingredient proportions (mass%) shown in Table 5 below.

[0072] (2) Evaluation The workability of the sandwich bread manufacturing process described above was evaluated using the same method as in Experimental Example 1. Furthermore, the manufactured sandwich bread was processed into sandwiches using the same method as in Experimental Example 1, and its texture was evaluated.

[0073] (3) Results The results of Experiment Example 3 are shown in Table 5 below.

[0074] [Table 5]

[0075] (4) Discussion (4-1) Workability evaluation From the results in Table 5 above, for sandwich bread with 0.1 to 1.0% by mass of (B) distilled monoglyceride (emulsifier A) added as an emulsifier (Examples 16-19, 26), sandwich bread with 0.1 to 0.5% by mass of (B) calcium stearoyl lactylate (emulsifier H) added as an emulsifier (Examples 20, 21), sandwich bread with 0.1 to 0.5% by mass of (B) sodium stearoyl lactylate (emulsifier G) added as an emulsifier (Examples 22, 23), and sandwich bread with 0.1 to 0.5% by mass of (B) monoglyceride diacetyl tartaric acid (emulsifier C) added as an emulsifier (Examples 24, 25), the workability evaluation was high regardless of the amount of emulsifier (B) added.

[0076] (4-2) Texture evaluation From the results in Table 5 above, among the sandwich breads in which distilled monoglyceride (emulsifier A) was added at a concentration of 0.1 to 1.0% by mass per 100% by mass of the bakery product composition relating to this technology (Examples 16-19, 26), sandwich breads in which calcium stearoyl lactylate (emulsifier H) was added at a concentration of 0.1 to 0.5% by mass per 100% by mass of the bakery product composition relating to this technology (Examples 20, 21), sandwich breads in which sodium stearoyl lactylate (emulsifier G) was added at a concentration of 0.1 to 0.5% by mass per 100% by mass per 100% of mass of the bakery product composition relating to this technology (Examples 22, 23), and sandwich breads in which diacetyl tartaric acid monoglyceride (emulsifier C) was added at a concentration of 0.1 to 0.5% by mass per 100% by mass per 100% of Furthermore, even after refrigeration, the evaluation for all items was high, demonstrating that in bakery products related to this technology, (B) changes over time during refrigerated storage are suppressed regardless of the amount of emulsifier added.

[0077] <Experimental Example 4: (C) Effects of different types of wheat flour with an amylose content exceeding 18% by mass on bakery products> In Experiment Example 4, the effect of different types of wheat flour with an amylose content exceeding 18% by mass on bakery products was investigated. In this experiment, yeast donuts were produced as an example of a bakery product.

[0078] (1) Manufacturing of yeast donuts Yeast donuts were prepared using the ingredient proportions (mass%) shown in Table 6. Specifically, all ingredients except the fat were placed in a bowl and mixed on low speed for 5 minutes and then on medium speed for 7 minutes. After mixing, the fat was added and mixed again on low speed for 3 minutes and then on medium speed for 5 minutes. The dough temperature after kneading was 20°C and the floor time was 10 minutes. This dough was rolled out to a thickness of 1.8 cm, cut out circles with a diameter of 8 cm using a circular cutter, and then cut out the center with a diameter of 3 cm using a circular cutter to form each yeast donut (weighing 50 g each). The formed donut dough was rapidly frozen at -38°C for 40 minutes, then frozen at -20°C for one week to obtain frozen donut dough. After that, the dough was thawed at room temperature for 2 hours until the core temperature reached 20°C. The thawed donut dough was fermented at 36 degrees Celsius and 60% humidity for 40 minutes. After fermentation, it was left to rest at room temperature for 15 minutes, and then fried in oil heated to 180 degrees Celsius for 2 minutes on each side, turning occasionally, to produce yeast donuts.

[0079] (2) Evaluation (2-1) Workability evaluation The workability of the above yeast donut manufacturing process was evaluated using the same method as in Experimental Example 1.

[0080] (2-2) Texture evaluation The manufactured yeast donuts were packaged and stored under various conditions. Then, a panel of 10 experts evaluated the texture of each donut based on the above evaluation criteria. The average value was calculated and rounded to two decimal places to obtain the evaluation score. Specifically, the yeast donuts prepared as described above were cooled at room temperature for 30 minutes, then packaged in a sealed plastic bag. The packaged yeast donuts were then refrigerated at 10°C for 24 hours, or frozen at -20°C for one week, followed by refrigeration at 10°C for 12 hours. Taste tests were then conducted for each of these methods.

[0081] (3) Results The results of Experiment Example 4 are shown in Table 6 below.

[0082] [Table 6]

[0083] (4) Discussion (4-1) Workability evaluation From the results in Table 6 above, the workability evaluation was high for all of the following: yeast donuts using strong flour ((C) flour 1) and weak flour ((C) flour 2) as (C) flour (Example 27), yeast donuts using domestically produced wheat flour ((C) flour 3) as (C) flour (Example 28), and yeast donuts using strong flour ((C) flour 1) and heat-treated wheat flour ((C) flour 4) as (C) flour (Example 29), regardless of the type of (C) flour used. On the other hand, Comparative Example 3, in which no emulsifier (B) was added, also received a high evaluation for workability.

[0084] (4-2) Texture evaluation From the results in Table 6 above, the yeast donuts using strong flour ((C) flour 1) and weak flour ((C) flour 2) as (C) flour (Example 27), the yeast donuts using domestically produced wheat flour ((C) flour 3) as (C) flour (Example 28), and the yeast donuts using strong flour ((C) flour 1) and heat-treated wheat flour ((C) flour 4) as (C) flour (Example 29), which were refrigerated at 10°C for 24 hours, all received high ratings for moistness, fluffiness, and melt-in-the-mouth texture. Furthermore, the packaged yeast donuts that were frozen at -20°C for one week and then refrigerated at 10°C for 12 hours also received high ratings for all items, demonstrating that, in bakery products related to this technology, changes over time during refrigerated storage are suppressed regardless of the type of flour (C). Furthermore, it was shown that the dough for bakery products related to this technology suppresses changes in the bakery products over time, even after being frozen during the manufacturing process. On the other hand, among the yeast donuts using the bakery product composition without emulsifiers (Comparative Example 3), those that were refrigerated at 10°C for 24 hours received a low evaluation for fluffiness. Furthermore, when packaged yeast donuts were frozen at -20°C for one week and then refrigerated at 100°C for 12 hours, all evaluations were low, confirming changes over time during refrigerated storage.

[0085] <Experiment Example 5: Refrigerated Bakery Products> In Experiment Example 5, pancakes were manufactured as an example of a refrigerated bakery product, and the effects of refrigeration on bakery products were investigated.

[0086] (1) Pancake production First, 60g of water was placed in a bowl, and 22g of salad oil (Showa Sangyo Co., Ltd.), 100% by mass of the bakery product composition shown in Table 5, 4g of baking powder (Aikoku Co., Ltd.), 0.5g of salt, and 20g of sugar were added in that order, stirring with a whisk each time to prepare the pancake batter. Using a dorayaki baking machine SDR-SGA (Masudac Co., Ltd.), the prepared pancake batter (30g per pancake) was baked at 180°C for 2 minutes to produce pancakes.

[0087] (2) Evaluation (2-1) Workability evaluation The workability of the pancake manufacturing process described above was evaluated using the same method as in Experimental Example 1.

[0088] (2-2) Texture evaluation After storing the manufactured pancakes under various conditions, a panel of 10 experts evaluated the texture of each pancake based on the above evaluation criteria. The average value was calculated and rounded to two decimal places to obtain the evaluation score. Specifically, the manufactured pancakes were refrigerated at 10°C for 48 hours, or stored at room temperature at 20°C for 24 hours, and then taste-tested for each.

[0089] (3) Results The results of Experiment Example 5 are shown in Table 7 below.

[0090] [Table 7]

[0091] (4) Discussion (4-1) Workability evaluation The workability of pancakes made using a bakery product composition containing (A) wheat flour, (B) emulsifier, and (C) wheat flour (Examples 30-32) was highly evaluated. In addition, the workability of pancakes made using a bakery product composition without (B) emulsifier (Comparative Example 4) was also highly evaluated.

[0092] (4-2) Texture evaluation From the results in Table 7 above, among the pancakes (Examples 30-32) using the bakery product composition containing (B) emulsifier and (C) wheat flour, those that were stored at room temperature received high evaluations for all items: moistness, fluffiness, and melt-in-the-mouth texture. Furthermore, those that were stored under refrigeration also received high evaluations for all items, demonstrating that the changes over time during refrigerated storage are suppressed in the bakery products relating to this technology. On the other hand, among the pancakes (Comparative Example 4) using the bakery product composition without (B) emulsifier, those that were stored at room temperature received low evaluations for fluffiness and melt-in-the-mouth texture. Furthermore, those that were stored under refrigeration also received low evaluations for fluffiness and melt-in-the-mouth texture, confirming changes over time during refrigerated storage.

Claims

1. (A) Wheat flour with an amylose content of 8 to 18% by mass, (B) Emulsifier and A composition for bakery products, including the following.

2. The bakery product composition according to claim 1, wherein the wheat flour in (A) is wheat obtained from wheat in which two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deficient and the remaining one is mutated.

3. The aforementioned bakery product composition further comprises: (C) Wheat flour with an amylose content exceeding 18% by mass, A composition for bakery products according to claim 1 or 2, comprising the above.

4. The bakery product composition according to claim 1 or 2, wherein the amount of wheat flour in (A) is 5 to 60% by mass relative to the total amount of wheat flour contained in the bakery product composition.

5. The bakery product composition according to claim 1 or 2, wherein the content of the emulsifier in (B) is 0.1 to 1.5% by mass relative to 100% by mass of the wheat flour contained in the bakery product composition.

6. The bakery product composition according to claim 1 or 2, wherein the emulsifier in (B) is one or more selected from glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, sodium stearoyl lactylate, and calcium stearoyl lactylate.

7. (A) Wheat flour with an amylose content of 8 to 18% by mass, (B) Emulsifier and Dough for bakery products, including [specific ingredient / material].

8. The dough for bakery products according to claim 7, which is stored and / or distributed in a refrigerated or frozen state.

9. (A) Wheat flour with an amylose content of 8 to 18% by mass, (B) Emulsifier and A bakery product containing [ingredient] as an ingredient.

10. The bakery product according to claim 9, which is stored and / or distributed in a refrigerated or frozen state.

11. (A) Wheat flour with an amylose content of 8 to 18% by mass, (B) Emulsifier and A method for manufacturing bakery products, comprising the step of heating dough prepared using ingredients containing [a certain ingredient].

12. A method for producing a bakery product according to claim 11, comprising the step of refrigerating or freezing the dough or the bakery product.

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