Bread manufacturing method, method for predicting bread-making properties and bread quality, and method for using Yudane dough to manufacture bread

Abstract

The present invention provides a method for producing bread that can control the degree of bread-making ability and the quality of the final bread based on the signal area values ​​of sodium lauryl sulfate-soluble proteins and sodium lauryl sulfate-insoluble proteins measured by size exclusion chromatography; a method for predicting bread-making ability and bread quality that can quickly and easily predict the degree of bread-making ability and bread quality from yudan dough; and a method for using yudan dough to produce bread. [Solution] A method for producing bread includes the steps of: (a) preparing a Tangzhong dough by mixing wheat flour with warm water, or by mixing wheat flour with water and then heating; (b) preparing a sodium lauryl sulfate-soluble protein sample and a sodium lauryl sulfate-insoluble protein sample using a portion of the Tangzhong dough; (c) measuring the soluble polymer protein signal area value by size exclusion chromatography; (d) measuring the insoluble polymer protein signal area value by size exclusion chromatography; and (e) preparing bread dough using the Tangzhong dough, wherein the value obtained by dividing the soluble polymer protein signal area value by the insoluble polymer protein signal area value and multiplying the result by 100 is adjusted to be greater than 44 and less than 70.

Description

[Technical Field]

[0001] The present invention relates to a method for producing bread, a method for predicting bread-making properties and bread quality, a yudan dough for producing bread, and a method for using the yudan dough to produce bread. [Background technology]

[0002] Traditionally, bread-making methods using doughs known as "Tangdane," in which part of the wheat starch is gelatinized by pre-kneading a portion of the wheat flour used in the dough with hot water, or "Tangkneadane," in which wheat flour is added to water and kneaded while heated (hereinafter referred to as the "Tangdane bread-making method") have been widely used. In the Tangdane bread-making method, the dough is kneaded with ingredients consisting of wheat flour, yeast, salt, sugars, etc., and water, and then kneaded to create bread dough, which is then fermented and baked to obtain bread. Bread made using the Tangdane method has a pleasant, sweet, chewy taste and texture, and it has been shown that the staling of bread during storage is delayed.

[0003] Various methods for making Yudane bread have been proposed so far (Patent Documents 1 to 5).

[0004] Patent documents 1 to 5 disclose a method for producing bread by kneading about 5 to 50 parts by weight of wheat flour out of the total amount of wheat flour constituting the bread dough with a predetermined amount of hot water or warm water (in the case of warm water, kneading while heating) to prepare a tangdane, kneading the tangdane with the remaining wheat flour, yeast, yeast food, salt, sugars, skim milk powder, oils and fats, etc. to prepare bread dough, which is then fermented and baked.

[0005] In the Yudane bread-making method described above, the main factor that enables the production of good bread has been pointed out to be the gelatinization of starch. Therefore, various methods for measuring the gelatinization of starch have been proposed, and attempts have been made to control the quality of bread by controlling the gelatinization of starch.

[0006] On the other hand, in the Yudane bread-making method, it has been shown that gluten, which is partially denatured and polymerized by heating, may contribute to the water retention and anti-staling of bread (Non-Patent Document 1). Thus, it has become clear that in the Yudane bread-making method, the state of gluten in the Yudane dough has a significant impact on bread-making properties and the quality of the bread after baking. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 59-156236 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-262205 [Patent Document 3] Japanese Patent Application Laid-Open No. 2003-009758 [Patent Document 4] Japanese Patent Application Laid-Open No. 2004-105195 [Patent Document 5] Japanese Patent Application Laid-Open No. 2004-000123 [Non-patent literature]

[0008] [Non-Patent Document 1] Daiki Yamada and five others, "Effect of heated gluten in Yudane on the bread-making properties of dough," Journal of the Japanese Society for Food Science and Technology, Vol. 64, No. 2, pp. 90-97, 2017 Summary of the Invention [Problem to be solved by the invention]

[0009] However, in the Yudane bread-making method, it was unclear to what extent the state of gluten in the Yudane dough needed to be controlled in order to improve bread-making properties and the quality of the final bread. Furthermore, differences in the protein content and quality of the wheat flour used in the Yudane, as well as heating conditions and added ingredients, can cause variations in the bread-making properties and the quality of the final bread, leaving the issue of having to manufacture and manage the Yudane based on empirical rules.

[0010] The present invention has been made in consideration of the above circumstances, and aims to provide a method for producing bread that can control the degree of bread-making ability and the quality of the final bread based on the signal area values ​​of sodium lauryl sulfate-soluble proteins and sodium lauryl sulfate-insoluble proteins measured by size exclusion chromatography; a method for predicting bread-making ability and bread quality that can quickly and easily predict the degree of bread-making ability and bread quality from yudan dough; and a method for using yudan dough to produce bread. [Means for solving the problem]

[0011] In order to achieve the above object, a method for producing bread according to a first aspect of the present invention comprises: (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) preparing a sodium lauryl sulfate-soluble protein sample and a sodium lauryl sulfate-insoluble protein sample using a portion of the Yudane dough; (c) measuring a soluble polymeric protein signal area value by size exclusion chromatography, wherein the soluble polymeric protein signal area value is: Thyroglobulin is the signal area value of the fraction of the sodium lauryl sulfate-soluble protein sample obtained within the retention time range in which (d) measuring an insoluble polymeric protein signal area value by size exclusion chromatography, wherein the insoluble polymeric protein signal area value is: Thyroglobulin is the signal area value of the fraction of the sodium lauryl sulfate-insoluble protein sample obtained within the retention time range in which (e) preparing bread dough using the Yudane dough; Including, The soluble polymer protein signal area value is divided by the insoluble polymer protein signal area value and multiplied by 100, and the result is adjusted to be greater than 44 and less than 70. It is characterized by:

[0012] For example, in step (a), the temperature of the Yudane dough is 50°C or higher.

[0013] A method for predicting bread-making properties and bread quality according to a second aspect of the present invention comprises: (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) preparing a sodium lauryl sulfate-soluble protein sample and a sodium lauryl sulfate-insoluble protein sample using a portion of the Yudane dough; (c) measuring a soluble polymeric protein signal area value by size exclusion chromatography, wherein the soluble polymeric protein signal area value is: Thyroglobulin is the signal area value of the fraction of the sodium lauryl sulfate-soluble protein sample obtained within the retention time range in which (d) measuring an insoluble polymeric protein signal area value by size exclusion chromatography, wherein the insoluble polymeric protein signal area value is: Thyroglobulin is the signal area value of the fraction of the sodium lauryl sulfate-insoluble protein sample obtained within the retention time range in which (e) determining that the bread-making properties are good and the quality of the baked bread is high when the soluble polymer protein signal area value is divided by the insoluble polymer protein signal area value and multiplied by 100 is greater than 44 and less than 70; Includes.

[0014] The method for using the Yudane dough according to the third aspect of the present invention to make bread is as follows: In a sodium lauryl sulfate soluble protein sample prepared using a portion of the Yudane dough, as measured by size exclusion chromatography, Thyroglobulin a soluble polymer protein signal area value, which is the signal area value of a fraction obtained within the retention time range in which the soluble polymer protein is collected; In a sodium lauryl sulfate-insoluble protein sample prepared using a portion of the Yudane dough, as measured by size exclusion chromatography, Thyroglobulin an insoluble polymer protein signal area value, which is the signal area value of a fraction obtained within the retention time range in which Regarding the soluble polymer protein signal area value divided by the insoluble polymer protein signal area value multiplied by 100 is greater than 44 and less than 70; It is characterized by: [Effects of the Invention]

[0015] According to the present invention, there are provided a method for producing bread that can control the degree of bread-making ability and the quality of the final bread based on the signal area values ​​of sodium lauryl sulfate-soluble proteins and sodium lauryl sulfate-insoluble proteins measured by size exclusion chromatography; a method for predicting bread-making ability and bread quality that can quickly and easily predict the degree of bread-making ability and bread quality from yudan dough; and a method for using yudan dough to produce bread. DETAILED DESCRIPTION OF THE INVENTION

[0016] (1. Bread manufacturing method The method for producing breads of the present invention comprises: (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) preparing a sodium lauryl sulfate-soluble protein sample and a sodium lauryl sulfate-insoluble protein sample using a portion of the yudan dough; (c) measuring the soluble polymeric protein signal area value by size exclusion chromatography, wherein the soluble polymeric protein signal area value is: Thyroglobulin is the signal area value of the fraction of the sodium lauryl sulfate soluble protein sample obtained within the retention time range collected; (d) measuring an insoluble polymeric protein signal area value by size exclusion chromatography, wherein the insoluble polymeric protein signal area value is: Thyroglobulin is the signal area value of the fraction of the sodium lauryl sulfate-insoluble protein sample obtained within the retention time range collected; (e) preparing bread dough using the tangdane dough; Here, the value obtained by dividing the soluble polymer protein signal area value by the insoluble polymer protein signal area value and multiplying the result by 100 is adjusted to be more than 44 and less than 70. When the value is within this range, the bread-making properties of the bread dough are good, and high-quality breads that are sweet, chewy, soft, and have a texture that melts in the mouth can be produced. Therefore, according to the method for producing breads of the present invention, the degree of bread-making properties and the quality of the final breads can be controlled, and bread dough with good bread-making properties and high-quality breads can be efficiently and stably produced.

[0017] In this specification, "breads" includes breads produced by baking, such as white bread, sweet buns, rolls, butter rolls, French bread, English muffins, and focaccia, as well as donuts, steamed bread, etc. Note that "breads" is not particularly limited and includes all baked foods that are obtained by heating dough made from at least wheat flour and water and are generally classified as breads.

[0018] In this specification, size exclusion chromatography may be referred to as "SEC."

[0019] In step (a), the tangzhong dough is prepared by mixing wheat flour with warm water, or by mixing wheat flour with water and then heating. The amount of warm water or water mixed with the wheat flour is the amount known in the art to be added when making tangzhong dough, and a sufficient amount of warm water or water is added relative to the wheat flour. In this specification, "warm water" refers to, for example, water at 50°C or above, preferably water between 50°C and 95°C.

[0020] In step (a), the temperature of the prepared Yudane dough is, for example, preferably 50°C or higher, and more preferably 50°C to 72°C.

[0021] In step (a), when preparing the yudan dough, in addition to wheat flour and warm water or water, salt, sugar, vinegar, grain flour such as rice flour or whole wheat flour, or combinations thereof may be added as ingredients of the yudan dough, if necessary.

[0022] In step (b), a sodium lauryl sulfate (SLS)-soluble protein sample and an SLS-insoluble protein sample are prepared using a portion of the Yudane dough obtained in step (a). In this preparation, the Yudane dough obtained in step (a) may be used as is, or, for example, the Yudane dough may be freeze-dried or freeze-dried and pulverized.

[0023] In step (b), an example of a method for preparing sodium lauryl sulfate (SLS)-soluble and SLS-insoluble protein samples using a portion of the Yudane dough is described below (see Journal of the Crop Science Society of Japan, Vol. 80, No. 1, January 2011, pp. 77-83, published by the Crop Science Society of Japan). A portion of the Yudane dough is freeze-dried, pulverized, and a predetermined amount is placed in a centrifuge tube. A solution containing sodium lauryl sulfate (SLS) is added. The resulting supernatant is used as the "SLS-soluble protein sample." Alternatively, the residue after centrifugation can be added to a solution containing SLS, homogenized using an ultrasonic homogenizer, and the resulting supernatant is used as the "SLS-insoluble protein sample."

[0024] A specific example of a method for preparing an "SLS-soluble protein sample" is described below. After freeze-drying and pulverizing the Yudane dough, it is dissolved in 50 mM sodium phosphate buffer containing 0.5 w / v% SLS to a concentration of 10 mg / mL. After centrifugation, the supernatant is filtered, and the resulting filtrate can be used as an "SLS-soluble protein sample."

[0025] A specific example of a method for preparing an "SLS-insoluble protein sample" is described below. After freeze-drying and pulverizing the Yudane dough, it is dissolved in 50 mM sodium phosphate buffer containing 0.5 w / v% SLS to a concentration of 10 mg / mL. After centrifugation, the residue is dissolved in the same sodium phosphate buffer as above. After centrifugation, the supernatant is filtered, and the resulting filtrate can be used as an "SLS-insoluble protein sample."

[0026] In step (c), the SLS-soluble protein sample obtained in step (b) is subjected to size exclusion chromatography. Thyroglobulin The "soluble polymer protein signal area value," which is the signal area value of the fraction obtained within the retention time range in which EPP (Mw: 670,000) is collected, is measured. In this specification, the "soluble polymer protein signal area value" may also be referred to as the "EPP signal area value."

[0027] In step (d), the SLS-insoluble protein sample obtained in step (b) is purified by size exclusion chromatography. Thyroglobulin The "insoluble polymer protein signal area value," which is the signal area value of the fraction obtained within the retention time range in which the UPP (Mw: 670,000) is collected, is measured. In this specification, the "insoluble polymer protein signal area value" may also be referred to as the "UPP signal area value."

[0028] An example of the conditions for size exclusion chromatography in steps (c) and (d) is shown below. Thyroglobulin The retention time at which the eluate is collected is 10.5 to 13.2 minutes. <Size exclusion chromatography conditions> Column: Tosoh TSKgel G4000SWXL + TSKgel guard column SWXL Eluent: 50% acetonitrile containing 0.05% trifluoroacetic acid Flow rate: 0.5mL / min Column temperature: 30℃ Detector: UV absorption photometer (measurement wavelength 214 nm) Sample injection volume: 20 μL

[0029] In the bread manufacturing method of the present invention, the value obtained by dividing the EPP signal area value by the UPP signal area value and multiplying the result by 100 (sometimes referred to as "EPP / UPP(%)" in this specification) is adjusted to be within the range of more than 44 and less than 70. "EPP / UPP(%)" is calculated using the following formula. When "EPP / UPP(%)" is within the range of more than 44 and less than 70, the bread-making properties of the bread dough are good, and high-quality breads that are sweet, chewy, and soft, and have a texture that melts in the mouth, are obtained. EPP / UPP(%) is preferably 45 to 69.

[0030]

number

[0031] Step (e) is a step of preparing bread dough using the tangzhong dough obtained in step (a). Bread dough can be prepared by a known method using the tangzhong dough obtained in step (a). For example, bread dough can be obtained by adding flour, yeast, auxiliary ingredients commonly used in bread dough production (salt, sugars, eggs, powdered milk, oils and fats, improvers, etc.), water, etc. to the tangzhong dough and kneading. Alternatively, bread dough can be obtained by adding a sponge dough prepared by a known method to the tangzhong dough, adding flour, yeast, auxiliary ingredients commonly used in bread dough production (same as above), water, etc., and kneading.

[0032] The dough obtained in step (e) can be fermented, shaped, baked, etc. according to known procedures to produce breads.

[0033] Examples of flours that can be used in the present invention include wheat flour such as soft flour, medium flour, strong flour, extra-strong flour, and whole wheat flour, as well as rye flour, rice flour, starch flour (potato starch, bracken-starch mochi flour, etc.), and mixtures thereof, with wheat flour being preferred.Yeast that can be used in the present invention includes commercially available fresh yeast, dry yeast, instant dry yeast, etc.

[0034] The wheat variety or brand of wheat used in the present invention is not particularly limited, but any variety or brand with respect to the Waxy gene characteristics that express starch properties can be used. For example, varieties or brands in which the Waxy gene is wild-type, such as "1CW (No. 1 Canada Western Red Spring)," "HRW (Hard Red Winter)," "Shirogane Komugi," "Sato no Sora," and "Kitami 95," as well as varieties lacking one or more Waxy genes, such as "ASW (Australian Standard White)," "Haruyokoi," "Yumechikara," "Kitahonami," "Kitano Kaori," "Chikugoizu Waxy Mi," "Harukaze Fuwari," "Mochihime," "Hanamanten," and "Kinuakari," can be used. Blends of these wheat flours may also be used.

[0035] (2. Method for predicting bread-making properties and bread quality) The method for predicting bread-making properties and bread quality of the present invention comprises: (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) preparing a sodium lauryl sulfate-soluble protein sample and a sodium lauryl sulfate-insoluble protein sample using a portion of the yudan dough; (c) measuring the soluble polymeric protein signal area value by size exclusion chromatography, wherein the soluble polymeric protein signal area value is: Thyroglobulin is the signal area value of the fraction of the sodium lauryl sulfate soluble protein sample obtained within the retention time range collected; (d) measuring an insoluble polymeric protein signal area value by size exclusion chromatography, wherein the insoluble polymeric protein signal area value is: Thyroglobulin is the signal area value of the fraction of the sodium lauryl sulfate-insoluble protein sample obtained within the retention time range collected; (e) determining that the bread-making properties are good and the quality of the baked bread is high when the soluble polymer protein signal area value is divided by the insoluble polymer protein signal area value and multiplied by 100 is greater than 44 and less than 70; The details of steps (a) to (d) are the same as those described above.

[0036] In step (e), if the value (EPP / UPP(%)) obtained by dividing the soluble polymer protein signal area value by the insoluble polymer protein signal area value and multiplying the result by 100 is greater than 44 and less than 70, the bread-making properties are judged to be good and the quality of the baked breads to be high. The methods for measuring and calculating EPP / UPP(%) are the same as those described above. In this specification, "bread-making properties" refers to the degree of dough condition during bread-making (e.g., degree of stickiness of dough, fineness of inner phase, extensibility of dough, elasticity of dough, ease of dividing dough, etc.), and "high bread-making properties" or "good bread-making properties" can be judged by visual inspection and touch with the hands of the baker. As used herein, "high bread-making properties" and "good bread-making properties" refer to a good balance between dough spreadability and elasticity during bread-making, low stickiness of the dough, a fine-grained inner phase, a desired level of dough extensibility, a desired level of dough elasticity, or easy division of the dough, or a combination thereof. Furthermore, as used herein, "high quality breads after baking" can be determined by sensory evaluation of baked breads if (i) the breads are sweet, (ii) the breads have a chewy texture, (iii) the breads have a soft texture, or (iv) the breads have a texture that melts easily in the mouth, or if any three or all of (i) to (iv) are met. The EPP / UPP (%) is preferably 45 to 69.

[0037] By using the method for predicting bread-making properties and bread quality of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good or not at the Yudane dough stage before the final bread is made, and whether the quality of the bread after baking (the final bread) will be high or not.

[0038] (3. Method of using Yudane dough to make bread) The method for using the Yudane dough of the present invention to make bread is as follows: Sodium lauryl sulfate-soluble protein samples prepared using portions of Yudane dough, as measured by size exclusion chromatography. Thyroglobulin a soluble polymer protein signal area value, which is the signal area value of a fraction obtained within the retention time range in which the soluble polymer protein is collected; In sodium lauryl sulfate-insoluble protein samples prepared using portions of Yudane dough, as measured by size exclusion chromatography, Thyroglobulin an insoluble polymer protein signal area value, which is the signal area value of a fraction obtained within the retention time range in which Regarding The soluble polymeric protein signal area value divided by the insoluble polymeric protein signal area value multiplied by 100 (EPP / UPP (%)) is greater than 44 and less than 70. According to the method of the present invention, dough with excellent baking properties can be obtained, and high-quality breads that are sweet, chewy, and have a texture that melts in the mouth can be produced. The EPP / UPP (%) is preferably 45 to 69.

[0039] (4. Conclusion) According to the bread manufacturing method of the present invention, the EPP / UPP (%) value of the tangdane dough measured by size exclusion chromatography is within a predetermined range, resulting in good bread-making properties of the dough, and high-quality breads that are sweet, chewy, soft, and have a texture that melts in the mouth can be stably and efficiently manufactured. Furthermore, by using the method for predicting bread-making properties and bread quality of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good or not at the tangdane dough stage before the final bread is made, and whether the quality of the bread after baking (the final bread) will be high or not, and therefore the present invention is expected to make a significant contribution to the bread manufacturing industry. [Example]

[0040] The present invention will be specifically described below with reference to examples, although the present invention is not limited to these examples.

[0041] In all of the following examples, the composition of each ingredient is shown in parts by weight relative to 100 parts of wheat flour.

[0042] [Manufacturing Example 1] Bread was produced using the straight kneading method, and the bread-making properties and quality of the bread were examined.

[0043] (Preparation conditions for Yudane dough) Example 1 100 parts by weight of wheat flour (commercially available foreign wheat flour), 5 parts by weight of salt, and 100 parts by weight of water were mixed and kneaded, then heated in a water bath at 60°C for 30 minutes to prepare a uniform yudane dough. Example 2 100 parts by weight of wheat flour (commercially available foreign wheat flour) was placed in a mixer bowl, and 120 parts by weight of warm water heated to 83°C was gradually added while mixing the flour, and the mixture was kneaded until homogeneous to prepare the yudan dough. Comparison Example 1 100 parts by weight of wheat flour (commercially available foreign wheat flour), 10 parts by weight of salt, and 100 parts by weight of water were mixed and kneaded, then heated in a water bath at 50°C for 30 minutes to prepare a uniform yudane dough. Comparison Example 2 100 parts by weight of wheat flour (commercially available imported wheat flour) was placed in a bowl, and 200 parts by weight of warm water heated to 98°C was gradually added to the flour while kneading with a wooden spatula, and the mixture was kneaded until homogeneous to prepare the yudane dough.

[0044] (Measured by size exclusion chromatography) A portion of each of the Yudane dough samples obtained as described above was freeze-dried and then pulverized, and the resulting samples were subjected to size exclusion chromatography. The details of the measurement are described below.

[0045] The preparation method for the "sodium lauryl sulfate (SLS)-soluble protein sample" is described below. 10 g of the Tangzhong prepared as described above was freeze-dried using a freeze dryer (FDU-2200: Tokyo Rikagaku Kikai) and then pulverized in a mixer mill (MM400: Retsch) at a frequency of 20 / s for 20 seconds. 50 mg of the pulverized sample was weighed into a centrifuge tube, and protein buffer (50 mM sodium phosphate buffer (pH 6.9) containing 0.5 w / v% sodium lauryl sulfate (SLS)) was added using a 5 mL micropipette. The mixture was then vortexed for 10 seconds. The mixture was then shaken at 200 rpm for 10 minutes using a shaker (STRONG SHAKER SR-2DS: TAITEC) and centrifuged (10,000 g, 20 minutes, room temperature). The supernatant was filtered through a 0.45 μm PES syringe filter, and the resulting filtrate was used as the "SLS-soluble protein sample."

[0046] The method for preparing the "sodium lauryl sulfate (SLS)-insoluble protein sample" is described below. After the centrifugation described above, 5 mL of the same protein buffer as above was added to the residue in the centrifuge tube and mixed by vortexing for 10 seconds. The mixture was then homogenized for 1 minute at 40% amplitude using an ultrasonic homogenizer (SXF250: BRANSON) and centrifuged (10,000 g, 20 minutes, room temperature). The supernatant was then filtered through a 0.45 μm PES syringe filter, and the resulting filtrate was used as the "SLS-insoluble protein sample."

[0047] Each sample obtained as described above was subjected to high-performance liquid chromatography (size exclusion chromatography) under the following conditions (instrument used: UlutiMate 3000, manufactured by Thermo Fisher Scientific). The results obtained were analyzed using a Chromeleon chromatography system. A standard protein (Agilent AdvanceBio SEC protein standard, 300 Å) was also subjected to size exclusion chromatography and analyzed in the same manner. <Size exclusion chromatography conditions> Column: Tosoh TSKgel G4000SWXL + TSKgel guard column SWXL Eluent: 50% acetonitrile containing 0.05% trifluoroacetic acid Flow rate: 0.5mL / min Column temperature: 30℃ Detector: UV absorption photometer (measurement wavelength 214 nm) Sample injection volume: 20 μL

[0048] For the "SLS-soluble protein sample," the signal area value of the fraction obtained within the retention time range (10.5 to 13.2 minutes) in which thyroglobulin (Mw: 670,000) was collected was determined as the "soluble polymeric protein (EPP) signal area value." For the "SLS-insoluble protein sample," the signal area value of the fraction obtained within the retention time range (10.5 to 13.2 minutes) in which thyroglobulin was collected was determined as the "insoluble polymeric protein (UPP) signal area value." The "EPP signal area value" was divided by the "UPP signal area value" and multiplied by 100 to calculate "EPP / UPP (%)," as shown in the following formula.

[0049]

number

[0050] (Low temperature storage conditions) For low-temperature storage, the Yudane dough of Test Examples 1 and 2 and Comparative Examples 1 and 2 was matured by storing it in a refrigerator at 5°C for 24 hours before use.

[0051] (Conditions for preparing the dough) Using each Yudane dough after low-temperature storage and the ingredients shown in Table 1 (breadmaking recipe), the kneaded dough was prepared according to the following mixing conditions based on the usual method. Each Yudane dough was mixed so that the amount of flour in the Yudane dough was 20 parts by weight of the total amount of flour used to make the bread dough.

[0052] (Actual mixing conditions) The ingredients shown in Table 1, except for the shortening, were mixed using a vertical mixer HPS-30M (Kanto Mixing Machinery Co., Ltd.). When the gluten in the dough had been sufficiently reconstituted and a dough membrane had formed, shortening was added and the dough was mixed again. Mixing was stopped when the gluten in the bread dough had been sufficiently reconstituted and the dough had formed a smooth, stretchy membrane. Kneading temperature: 26.7~28.0℃

[0053] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce bread. Floor time: 90 minutes Dividing and rolling: Divide the dough into 235g portions by hand and roll them into balls. Bench time: 30℃, 25 minutes Molding: Molded using a molder and placed in a loaf mold. Final fermentation: 38℃, 60 minutes Baking: Top heat 190℃, bottom heat 215℃, 35 minutes

[0054] (evaluation) For the bread-making evaluation, bread was stored in a polyethylene bag at 20°C for one day and a sensory evaluation (dough condition at the time of making, texture (chewiness, softness), flavor (sweetness), melt-in-the-mouth) was conducted by a panel of three experienced bread-makers, and the specific volume was also measured. <Bread-making results: Sensory evaluation criteria> For each of the items of dough condition during bread making, texture (chewiness, softness), flavor (sweetness), and melt-in-the-mouth (does not become a lump in the mouth), scores were determined by consensus among all panelists, with 5 points for good, 3 points for average, and 1 point for items requiring improvement. <Specific volume measurement method> After the baked bread was cooled to room temperature, the volume (mL) of the bread was measured using a 3D laser volumeter K-AXIS AR-01 (K-Axis Corporation), and the specific volume (mL / g) was calculated by dividing it by the mass (g). The average value was used as the result. <Overall rating> The above items were evaluated comprehensively, and scores were determined by consensus among all panelists. If any of the items of dough condition during bread making, texture, flavor, and melt-in-the-mouth were scored below 3 points, the overall score was set to less than 3 points.

[0055] (result) The results are shown in Table 1. The dough condition during bread making using the Yudane dough of Examples 1 and 2, which had an EPP / UPP (%) of 45 to 69, was clearly better than that of Comparative Examples 1 and 2, which were outside that range. Furthermore, the bread made using the dough of Examples 1 and 2 showed good results in terms of chewiness, softness, and sweetness, and the specific volume was also maintained, resulting in a high-quality loaf of bread as an overall evaluation.

[0056] [Table 1]

[0057] [Manufacturing Example 2] Bread was produced using the sponge dough method, and the bread-making properties and quality of the bread were examined.

[0058] (Preparation conditions for Yudane dough) Example 3 100 parts by weight of wheat flour (commercially available foreign wheat flour) and 120 parts by weight of water were mixed and kneaded, then heated in a hot water bath at 65°C for 60 minutes to prepare a uniform Yudane dough. Comparative Example 3 100 parts by weight of wheat flour (commercially available foreign wheat flour) and 100 parts by weight of water were mixed and kneaded, then heated in a hot water bath at 70°C for 60 minutes to prepare a uniform yudane dough. Comparative Example 4 100 parts by weight of wheat flour (commercially available foreign wheat flour), 10 parts by weight of salt, and 100 parts by weight of water were mixed and kneaded, and then heated in a hot water bath at 50°C for 30 minutes to prepare a uniform yangtane dough.

[0059] (Measured by size exclusion chromatography) For each of the Yudane doughs obtained as described above, the "EPP / UPP (%)" was calculated in the same manner as in Example 1.

[0060] (Low temperature storage conditions) Each of the Yudane doughs obtained as described above was matured by storing it in a refrigerator at 5°C for 24 hours.

[0061] (Medium dough preparation conditions) A sponge dough was prepared according to the recipe shown in Table 2 (breadmaking recipe) under the conditions shown below. Mixing conditions for the sponge dough: Mix using a vertical mixer HPS-30M (Kanto Mixing Machinery Co., Ltd.) at low speed for 2 minutes, then at medium-high speed for 2 minutes. Kneading temperature: 23.8~24.1℃ Fermentation conditions for the dough: 27°C, 4 hours

[0062] (Conditions for preparing the dough) Using the sponge dough, each Yudane dough after aging and storage, and the ingredients shown in Table 2 (bread-making formula), dough was prepared according to the usual method under the conditions shown below. Each Yudane dough was formulated so that the amount of flour in the dough was 20 parts by weight of the total amount of flour used to make the bread dough.

[0063] (Actual mixing conditions) Using a vertical mixer HPS-30M (Kanto Mixing Machinery Co., Ltd.), the ingredients shown in Table 2 were mixed and kneaded, except for the shortening. When the gluten in the dough had been sufficiently reconstituted and a dough membrane had formed, shortening was added and the mixture was kneaded again. When the gluten in the bread dough had been sufficiently reconstituted and the dough had formed a smooth, stretchy membrane, the mixture was kneaded to completion. Kneading temperature: 26.3~26.7℃

[0064] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce bread. Floor time: 30°C, 15 minutes Dividing and rolling: Divide the dough into 235g portions by hand and roll them into balls. Bench time: 30℃, 18 minutes Forming: Hand-rolled (6 dough balls packed into a 3-loaf mold) Final fermentation: 38°C, 60 minutes (matching the time it took for Example 3 to reach -3 cm above the mold) Baking: Top heat 190℃, bottom heat 215℃, 35 minutes

[0065] (evaluation) The bread making evaluation was carried out in the same manner as in Example 1.

[0066] (result) The results are shown in Table 2. The dough condition during bread-making in the example using the Yudane dough of Example 3, which had an EPP / UPP (%) of 45 to 69, showed better results than Comparative Example 3, which had an EPP / UPP (%) of less than 45, and Comparative Example 4, which had an EPP / UPP (%) of 70 or more, and also exhibited very good sweetness, chewiness, softness, and melt-in-the-mouth properties in the sensory evaluation.

[0067] [Table 2]

[0068] [Manufacturing Example 3] Rolls were produced using the no-time method, and the bread-making properties and quality of the rolls were examined.

[0069] (Preparation conditions for Yudane dough) Example 4 100 parts by weight of wheat flour (commercially available foreign wheat flour) and 100 parts by weight of water were mixed and kneaded, then heated in a hot water bath at 68°C for 45 minutes to prepare a uniform Yudane dough. Example 5 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Haruyokoi flour) and 4 parts by weight of salt were placed in a mixer bowl, and 120 parts by weight of warm water heated to 90.3°C was gradually added while kneading the flour, and the mixture was kneaded until homogeneous to prepare the yudan dough. Example 6 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Yumechikara flour) was placed in a mixer bowl, and 130 parts by weight of warm water heated to 85.1°C was gradually added while kneading the flour, and the mixture was kneaded until homogeneous to prepare the Yudane dough. Example 7 100 parts by weight of wheat flour (commercially available domestic wheat medium-strength flour: Kitahonami flour) was placed in a mixer bowl, and 200 parts by weight of warm water heated to 85.6°C was gradually added while kneading the flour, and the mixture was kneaded until homogeneous to prepare the Yudane dough. Example 8 98 parts by weight of wheat flour (commercially available foreign wheat flour) was mixed with 2 parts by weight of cereal flour (commercially available rice flour) and 120 parts by weight of water, and then the mixture was heated in a hot water bath at 67°C for 30 minutes to prepare a uniform yangtane dough. Example 9 95 parts by weight of wheat flour (commercially available foreign wheat flour), 140 parts by weight of water, and 5 parts by weight of grain flour (commercially available whole wheat flour) were mixed and kneaded, and then heated in a hot water bath at 65°C for 30 minutes to prepare a uniform Yudane dough. Example 10 100 parts by weight of wheat flour (commercially available foreign wheat flour), 100 parts by weight of water, and 10 parts by weight of sugar were mixed and kneaded, and then heated in a hot water bath at 67°C for 60 minutes to prepare a uniform yangtane dough. Example 11 100 parts by weight of wheat flour (commercially available domestic strong wheat flour), 118 parts by weight of water, and 2 parts by weight of vinegar (commercially available grain vinegar) were mixed and kneaded, and then heated in a hot water bath at 67°C for 60 minutes to prepare a uniform yangtane dough. Comparative Example 5 100 parts by weight of wheat flour (commercially available domestic wheat flour: Yumechikara flour) and 130 parts by weight of water were mixed and kneaded, then heated in a hot water bath at 70°C for 30 minutes to prepare a uniform Yudane dough. Comparative Example 6 100 parts by weight of wheat flour (commercially available domestic wheat flour: Haruyokoi flour), 4 parts by weight of salt, and 100 parts by weight of water were mixed and kneaded, and then heated in a hot water bath at 52°C for 30 minutes to prepare a uniform Yudane dough.

[0070] (Measured by size exclusion chromatography) For each of the Yudane doughs obtained as described above, the "EPP / UPP (%)" was calculated in the same manner as in Example 1.

[0071] (Low temperature storage conditions) For low-temperature storage, the product was frozen after preparation and allowed to cool, and then thawed and stored in a refrigerator at 5°C for 24 hours before use to mature it.

[0072] (Conditions for preparing the dough) Using each Yudong Yudong dough after low-temperature storage, the weight of each Yudong dough was adjusted so that the amount of flour in the Yudong dough was 20 weight parts of the total amount of flour used to make bread dough, and the kneaded dough was prepared using the formulation in Table 3 under the following mixing conditions so that the raw materials used to make bread dough using the Yudong were uniform.

[0073] (Dough mixing conditions) All the raw materials in Table 3 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co.), and high-speed mixing was carried out until the peak of the power consumption was slightly exceeded, using the change in the power consumption of the pin mixer during mixing as an indicator. Kneading temperature: 28.3~32.9℃

[0074] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce rolls. Floor time: 30°C, 20 minutes Dividing and rolling: Divide the dough into 40g portions by hand and roll them into balls. Bench time: 30℃, 15 minutes Forming: Table roll forming Final fermentation: 38℃, 60 minutes Baking: Top heat 210℃, bottom heat 200℃, 8 minutes

[0075] (evaluation) The bread making evaluation was carried out in the same manner as in Example 1.

[0076] (result) The results are shown in Table 3. Examples 4 to 11, which had an EPP / UPP (%) of 45 to 69, showed good dough workability compared to Comparative Examples 5 and 6, which were outside that range, and the sensory evaluation also suggested that the dough had chewy texture, softness, and a good sweetness. The overall evaluation showed that high-quality rolls with the characteristics of the Yudane manufacturing method could be obtained.

[0077] [Table 3]

[0078] [Manufacturing Example 4] Rolls were produced using the no-time method, and the bread-making properties and quality of the rolls were examined.

[0079] (Preparation conditions for Yudane dough) Example 12 100 parts by weight of wheat flour (commercially available domestic wheat strong flour: Haruyokoi flour) and 4 parts by weight of salt were placed in a mixer bowl, and 120 parts by weight of warm water that had been heated to 90.3°C was gradually added while mixing the flour, and the mixture was kneaded until homogeneous to prepare the yudan dough. Comparative Example 7 100 parts by weight of wheat flour (commercially available foreign wheat flour: Yumechikara flour) and 130 parts by weight of water were mixed and kneaded, then heated in a hot water bath at 70°C for 30 minutes to prepare a uniform Yudane dough. Comparative Example 8 100 parts by weight of wheat flour (commercially available domestic wheat flour: Haruyokoi flour), 4 parts by weight of salt, and 100 parts by weight of water were mixed and kneaded, and then heated in a hot water bath at 52°C for 30 minutes to prepare a uniform yangtane dough.

[0080] (Measured by size exclusion chromatography) For each of the Yudane doughs obtained as described above, the "EPP / UPP (%)" was calculated in the same manner as in Example 1.

[0081] (Low temperature storage conditions) The low-temperature storage for Example 12 was carried out for ripening in the same manner as in Example 1. The Yudane dough for Comparative Examples 7 and 8 was frozen after preparation and allowed to cool, and then thawed and stored in a refrigerator at 5°C for 24 hours before use, allowing it to mature.

[0082] (Conditions for preparing the dough) Using each Yudang dough after low-temperature storage, the kneaded dough was prepared under the following mixing conditions with the proportions shown in Table 4 so that the weight of each Yudang dough was 30 parts by weight of the total amount of grain flour used to make bread dough, and so that the raw materials used to make bread dough using the Yudang dough were uniform.

[0083] (Dough mixing conditions and kneading temperature) All the raw materials in Table 4 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co.), and high-speed mixing was carried out until the peak of the power consumption was slightly exceeded, using the change in the power consumption of the pin mixer during mixing as an indicator. Kneading temperature: 29.0~31.1℃

[0084] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce rolls. Floor time: 30°C, 20 minutes Dividing and rolling: Divide the dough into 40g portions by hand and roll them into balls. Bench time: 30℃, 15 minutes Forming: Table roll forming Final fermentation: 38℃, 60 minutes Baking: Top heat 210℃, bottom heat 200℃, 8 minutes

[0085] (evaluation) The bread making evaluation was carried out in the same manner as in Example 1.

[0086] (result) The results are shown in Table 4. The roll bread made with the Yudane dough of Example 12, which has an EPP / UPP (%) of 45 to 69, showed better dough condition during baking than Comparative Examples 7 and 8, which are outside that range, and in sensory evaluation also showed very good sweetness, chewiness, softness, and melt-in-the-mouth quality. Example 12 also showed good values ​​for specific volume of bread, and compared to Comparative Examples 7 and 8, the roll bread obtained was of high quality in overall evaluation.

[0087] [Table 4]

[0088] [Manufacturing Example 5] This example shows the production of roll bread using the no-time method. The same Yudane dough as in Production Example 3 was used for the low-temperature storage, and the bread-making experiment was carried out under the following conditions for the kneading, fermentation, and baking processes.

[0089] (Preparation conditions for Yudane dough) Example 13 The Yudane batter was prepared in the same manner as in Example 12 of Production Example 4. Comparative Example 9 The Yudane dough was prepared in the same manner as in Comparative Example 7 of Production Example 4. Comparative Example 10 The Yudane dough was prepared in the same manner as in Comparative Example 8 of Production Example 4.

[0090] (Measured by size exclusion chromatography) For each of the Yudane doughs obtained as described above, the "EPP / UPP (%)" was calculated in the same manner as in Example 1.

[0091] (Low temperature storage conditions) The low-temperature storage for Example 13 was carried out for ripening in the same manner as in Example 1. The Yudane dough for Comparative Examples 9 and 10 was frozen after preparation and allowed to cool, and then thawed and stored in a refrigerator at 5°C for 24 hours before use, allowing it to mature.

[0092] (Conditions for preparing the dough) Using each Yudang dough after low-temperature storage, the kneaded dough was prepared under the following mixing conditions with the proportions shown in Table 5 so that the weight of each Yudang dough was 10 parts by weight of the total amount of grain flour used to make bread dough, and so that the raw materials used to make bread dough using the Yudang dough were uniform.

[0093] (Dough mixing conditions and kneading temperature) All the raw materials in Table 5 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co.), and high-speed mixing was carried out until the peak of the power consumption was slightly exceeded, using the change in the power consumption of the pin mixer during mixing as an indicator. Kneading temperature: 30.1~32.9℃

[0094] (fermentation and baking conditions) Next, the dough was fermented and baked in the usual manner under the following conditions to produce rolls. Floor time: 30°C, 20 minutes Dividing and rolling: Divide the dough into 40g portions by hand and roll them into balls. Bench time: 30℃, 15 minutes Forming: Table roll forming Final fermentation: 38℃, 60 minutes Baking: Top heat 210℃, bottom heat 200℃, 8 minutes

[0095] (evaluation) The bread making evaluation was carried out in the same manner as in Example 1.

[0096] (result) The results are shown in Table 5. The dough state during bread-making in Example 13, where EPP / UPP (%) is 45 to 69, showed good dough workability compared to Comparative Example 9, where EPP / UPP (%) is less than 44, and Comparative Example 10, where EPP / UPP (%) is 70 or more, and the sensory evaluation also showed that it had chewy texture, softness, and good sweetness.In overall evaluation, it was shown that high-quality bread with the characteristics of the Yudane method can be obtained using the Yudane dough of Example 13, where EPP / UPP (%) is 45 to 69.

[0097] [Table 5]

[0098] The results of the above examples show that bread dough made using the Yudane dough of this example has good bread-making properties, and breads made using this Yudane dough have a sweet, chewy, soft texture that melts in the mouth.

[0099] According to the bread manufacturing method of the present invention, the EPP / UPP (%) value of the Yudane dough measured by size exclusion chromatography falls within a predetermined range, resulting in good bread-making properties of the dough, allowing for the stable and efficient production of high-quality breads with a sweet, chewy, and melt-in-the-mouth texture. Furthermore, by using the method for predicting bread-making properties and bread quality in the Yudane bread-making method of the present invention, it is possible to evaluate in detail the state of the Yudane dough before the bread is finally baked, and accurately predict whether the bread-making properties are excellent and whether the quality of the bread after baking is high. Therefore, the present invention can stably provide bread dough with good bread-making properties and high-quality breads using the Yudane bread-making method, and is expected to make a dramatic contribution to the bread-making industry.

Claims

1. (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) preparing a sodium lauryl sulfate-soluble protein sample and a sodium lauryl sulfate-insoluble protein sample using a portion of the Yudane dough; (c) measuring the soluble polymer protein signal area value by size exclusion chromatography, wherein the soluble polymer protein signal area value is the signal area value of the fraction of the sodium lauryl sulfate-soluble protein sample obtained within the retention time range in which thyroglobulin is collected; (d) measuring the insoluble polymer protein signal area value by size exclusion chromatography, wherein the insoluble polymer protein signal area value is the signal area value of the fraction of the sodium lauryl sulfate-insoluble protein sample obtained within the retention time range in which thyroglobulin is collected; (e) preparing bread dough using the Yudane dough; Including, The soluble polymer protein signal area value is divided by the insoluble polymer protein signal area value and multiplied by 100, and the result is adjusted to be greater than 44 and less than 70. A method for producing bread characterized by the above.

2. In the step (a), the temperature of the Yudane dough is 50 ° C. or higher. The method for producing bread according to claim 1 .

3. (a) preparing a yudan dough by mixing wheat flour and warm water, or by mixing wheat flour and water and then heating; (b) preparing a sodium lauryl sulfate-soluble protein sample and a sodium lauryl sulfate-insoluble protein sample using a portion of the Yudane dough; (c) measuring the soluble polymer protein signal area value by size exclusion chromatography, wherein the soluble polymer protein signal area value is the signal area value of the fraction of the sodium lauryl sulfate-soluble protein sample obtained within the retention time range in which thyroglobulin is collected; (d) measuring the insoluble polymer protein signal area value by size exclusion chromatography, wherein the insoluble polymer protein signal area value is the signal area value of the fraction of the sodium lauryl sulfate-insoluble protein sample obtained within the retention time range in which thyroglobulin is collected; (e) determining that the bread-making properties are good and that the quality of the baked bread is high when the soluble polymer protein signal area value is divided by the insoluble polymer protein signal area value and multiplied by 100 is greater than 44 but less than 70; A method for predicting bread-making properties and the quality of bread products, comprising:

4. A method for using Yudane dough to make bread, comprising: a soluble polymer protein signal area value, which is the signal area value of a fraction obtained within the retention time range in which thyroglobulin is collected, measured by size exclusion chromatography in a sodium lauryl sulfate-soluble protein sample prepared using a portion of the Tangdong dough; an insoluble polymer protein signal area value, which is the signal area value of a fraction obtained within the retention time range in which thyroglobulin is collected, measured by size exclusion chromatography in a sodium lauryl sulfate-insoluble protein sample prepared using a portion of the Tangdong dough; Regarding the soluble polymer protein signal area value divided by the insoluble polymer protein signal area value multiplied by 100 is greater than 44 and less than 70; A method characterized by:

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