Raw material composition for bread making and method for making bread

Abstract

The present invention provides a raw material composition for producing low-protein bread with excellent taste, appearance, and flavor, a dough for baking bread, and a method for producing bread. This problem can be solved by a raw material composition for producing bread, which replaces a part of wheat flour with starch containing heat-moisture treated starch and has substantially unchanged dough properties.

Description

Technical Field

[0001] The present invention relates to a raw material composition for bread making, in which a part of wheat flour is replaced with starch containing heat-moisture treated starch, and the dough properties are substantially unchanged. It also relates to a raw material composition for making low-protein bread for kidney disease patients with excellent taste, appearance and flavor, a dough for baking bread, and a method for making bread. Since the dough properties of the raw material composition for bread making of the present invention are substantially unchanged, the operability in bread making can be improved. In addition, the present invention relates to a raw material composition for making low-protein / low-salt bread that can maintain a low protein content with little addition of salt, and a method for making low-protein / low-salt bread. Background Art

[0002] Previously, it has been recommended that in the diet of kidney disease patients, regardless of the disease stage, sodium should be less than 6 g / day, and protein intake should be restricted as the disease stage progresses. Therefore, bread for kidney disease patients is also desired to be low in protein and low in sodium. In particular, it is necessary to suppress protein intake from staple foods, and it is recommended to intake protein from meat, fish, eggs, dairy products, etc. that contain essential amino acids in a balanced manner. For bread, which is one of the staple foods, a low-protein bread using starch is provided to replace the main raw material wheat flour. As described above, replacing wheat flour with starch in staple bread is also important for supplementing energy deficiency, and various means of using it have been proposed so far.

[0003] Patent Document 1 discloses a bread making method in which starch (wheat starch, potato starch) is blended with bread wheat flour, and a low-protein bread flour composition with a protein content of 6.5 to 7.5% is used as the main raw material.

[0004] Patent Document 2 discloses a means for making bread with a soft texture, in which more than 50% of the wheat flour, which is the main raw material of bread, is replaced with starch, and by using a thickening polysaccharide and dietary fiber in combination, the gas generated during fermentation and baking is retained in the dough.

[0005] Patent Document 3 discloses a means for making low-protein bread, and low-protein bread can be made by containing 25 to 50 parts by mass of wheat flour, 45 to 70 parts by mass of starch other than pregelatinized (α - gelatinized) starch, and 5 to 15 parts by mass of pregelatinized starch.

[0006] Patent Document 4 discloses a raw material composition for making low-protein bread, in which crosslinked starch, hydroxypropyl starch and pregelatinized starch are blended in a part of the wheat flour raw material. By using this raw material composition for making low-protein bread to make bread, the protein content can be adjusted to 6.2% by weight or less.

[0007] Patent Document 5 discloses an extremely low-protein bread with a protein content of less than 1 / 10 of that of wheat flour bread. The dough used for this bread is a dough obtained by adding more than 1.5% by weight of a thickening polysaccharide, an appropriate amount of pregelatinized starch (α - modified low-protein rice flour or japonica rice α - flour), and β - amylase to a flour dough, and this flour dough is mainly composed of low-protein rice flour or low-protein rice flour and wheat starch.

[0008] Patent Document 6 discloses a method of using a dough containing pregelatinized starch and thickening polysaccharides, and having an expansion degree, texture, and appearance similar to those of general baked products.

[0009] Patent Document 7 discloses a dough for producing a low-protein food similar to a baked product, which contains raw starch with a straight-chain starch content of 20% or more and chemically modified starches such as acetic acid starch or phosphoric acid cross-linked starch, and further contains dextrin with a DE value of 25 to 40.

[0010] [Prior Art Documents]

[0011] [Patent Documents]

[0012] Patent Document 1: Japanese Patent Laid-Open No. 5-007448

[0013] Patent Document 2: Japanese Patent Laid-Open No. 11-155467

[0014] Patent Document 3: Japanese Patent Laid-Open No. 2001-224300

[0015] Patent Document 4: Japanese Patent Laid-Open No. 2015-033370

[0016] Patent Document 5: Japanese Patent Laid-Open No. 2006-158298

[0017] Patent Document 6: International Publication No. 2019 / 146629

[0018] Patent Document 7: International Publication No. 2019 / 088239. Summary of the Invention

[0019] [Problems to be Solved by the Invention]

[0020] However, the mechanical tolerance of the dough of the low-protein bread in the above prior art is low, and roughness occurs in the inner or outer layer of the bread, resulting in problems with less preferable texture or flavor.

[0021] [Means for Solving the Problems]

[0022] The inventors of the present invention have conducted extensive research to solve the above problems. As a result, it has been found that by replacing a part of the wheat flour with a starch-containing heat-moisture treated starch for a bread-making raw material composition, the dough properties can be substantially maintained while keeping the protein content low. In particular, a bread-making raw material composition for patients with kidney disease can be completed, and low-protein bread with excellent taste, appearance, and flavor can be achieved. Since the dough properties of the bread-making raw material composition of the present invention are substantially unchanged, the operability during bread making can be improved. In addition, even under the condition of not adding salt or with a very small amount of salt added, the dough properties of the bread-making raw material composition of the present invention are substantially unchanged. Therefore, low-protein and low-salt bread can be obtained by using the bread-making raw material composition of the present invention.

[0023] That is, the present invention is as follows.

[0024] [1] A bread-making raw material composition, wherein a part of the wheat flour is replaced with a starch containing heat-moisture treated starch, and the dough properties are substantially unchanged.

[0025] [2] The bread-making raw material composition according to [1], wherein the protein content of the aforementioned heat-moisture treated starch is less than 1% by mass.

[0026] [3] The bread-making raw material composition according to [1] or [2], wherein the replacement ratio of the aforementioned heat-moisture treated starch to the aforementioned wheat flour is 1 to 50% by mass of the wheat flour.

[0027] [4] The bread-making raw material composition according to any one of [1] to [3], wherein the dough properties are substantially unchanged even under the condition of not adding salt.

[0028] [5] The bread-making raw material composition according to any one of claims [1] to [4], wherein the amount of the water-soluble component of the aforementioned heat-moisture treated starch is 0.1 to 5%, and the swelling degree is 10 to 60 mL.

[0029] [6] The bread-making raw material composition according to [5], wherein the aforementioned heat-moisture treated starch uses corn starch as a raw material.

[0030] [7] A method for manufacturing a bread-baking dough, comprising the step of adding water to the bread-making raw material composition according to any one of [1] to [6] and kneading.

[0031] [8] A method for manufacturing bread, comprising the step of baking the bread-baking dough according to [7].

[0032] [Advantages of the Invention]

[0033] According to the present invention, there can be provided a raw material composition for bread making that maintains a low protein content and has an excellent balance of taste (moisture feeling, chewiness), appearance, and flavor. In particular, there can be provided a raw material composition for making low-protein bread for kidney disease patients, a dough for baking bread, and a method for making bread. Since the dough physical properties of the raw material composition for bread making of the present invention are substantially unchanged, low-protein bread with a low protein content and excellent taste, appearance, and flavor can be manufactured, and the operability in the bread making process can be further improved. In addition, even under the condition of not adding salt or adding a very small amount of salt addition, since the dough physical properties of the raw material composition for bread making of the present invention are substantially unchanged, a raw material composition for making low-protein / low-salt bread, a dough for baking bread, and a method for making low-protein / low-salt bread can be provided. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 A measurement chart showing torque values of Examples 4 to 6, Comparative Examples 2 to 3, and Reference Examples with a starch substitution ratio of 40% relative to wheat flour is presented. DETAILED DESCRIPTION

[0035] The present invention relates to a raw material composition for bread making, in which a part of wheat flour is replaced with starch containing heat-moisture treated starch, and the dough physical properties are substantially unchanged.

[0036] In the present invention, the substantially unchanged dough physical properties are judged according to the following criteria.

[0037] Using Mixolab2 manufactured by Chopin Tchnologies, first, the most preferred water addition amount of wheat flour (high-gluten flour) is determined by the water addition amount when the maximum torque value becomes 1.1 Nm under the measurement conditions of ChopinS (total weight of powder + water: 70 g, kneading speed: 80 rpm, kneading temperature: 30 °C, kneading time: 30 minutes). In addition, the torque value is the Smoothtorque value indicated by the dedicated software of Mixolab2. Then, a part of the wheat flour is replaced with starch, and it is measured under the measurement conditions of ChopinS (total weight of powder + water: 70 g, kneading speed: 80 rpm, kneading temperature: 30 °C, kneading time: 30 minutes) with the same water addition amount as the most preferred water addition amount of the wheat flour. When the maximum torque value at this time becomes 0.92 Nm or more, it is judged that the dough physical properties are substantially unchanged.

[0038] In the present invention, "the dough physical properties are substantially unchanged" means that "even if a part of wheat flour (high-gluten flour) is replaced with starch containing heat-moisture treated starch, the dough physical properties of wheat flour (high-gluten flour) can be maintained".

[0039] The heat-moisture treated starch in the present invention refers to a starch material treated at a high temperature in the presence of moisture. For example, it can be obtained by the method disclosed by L. SAIR in Cereal Chemistry (Vol. 44, January issue, pages 8 to 26) in 1967, the decompression and pressurization heating method disclosed in Japanese Patent Laid-Open No. 4-130102, the method described by R. Stute, Starch, Vol. 44 (6), 205-214 (1992) of treating starch with a moisture content of 20% in a rotary autoclave at 100 °C or higher for several hours, etc., but is not particularly limited to these methods.

[0040] The protein content of the heat-moisture treated starch is preferably less than 1% by mass, more preferably the protein content is 0.5% by mass or less, and still more preferably the protein content is 0.3% by mass or less.

[0041] The starch material used to produce the heat-moisture treated starch is selected as starch with a protein content of less than 1% by mass. The protein content is preferably 0.5% by mass or less, and still more preferably the protein content is 0.3% by mass or less. Examples of such starch materials include corn starch, waxy corn starch, high amylose corn starch, potato starch, waxy potato starch, tapioca starch, waxy tapioca starch, wheat starch, rice starch, glutinous rice starch, sago starch, sweet potato starch, pea starch, mung bean starch, and processed starches thereof. Specifically, those subjected to acetylation, etherification, crosslinking, oxidation, acid treatment, and enzyme treatment can be mentioned. These can be used alone or in combination of multiple kinds.

[0042] It is preferably a combination of one or more selected from corn starch, potato starch, and wheat starch, and still more preferably corn starch. By using corn starch, the amount of water-soluble components and the swelling degree can be appropriately adjusted. In addition, surfactants, salts, sugars, organic acids, proteins, fats, etc. that can be added to foods can be appropriately added.

[0043] The properties of the heat-moisture treated starch can be defined by measuring the amount of water-soluble components and the swelling degree described below. For the heat-moisture treated starch preferably used in the present invention, the preferably amount of water-soluble components is 0.1 to 5% and the swelling degree is 10 to 60 mL, more preferably the amount of water-soluble components is 0.2 to 2% and the swelling degree is 15 to 55 mL, and most preferably the amount of water-soluble components is 0.6 to 1.5% and the swelling degree is 20 to 50 mL. By making the amount of water-soluble components 0.1% or more, the water absorption can be improved, the dough properties will not slacken, and the processability will be improved. If the amount of water-soluble components is 5% or less, the water absorption will be low, the dough will not stick, and the processability will be improved. In addition, if the swelling degree is 10 mL or more, the starch particles will expand appropriately due to heating, and the baked bread will not become dry. If the swelling degree is 60 mL or less, the starch particles will not collapse due to heating, and the baked bread will not be too hard.

[0044] The amount of water-soluble components was measured as follows. 5.0 g of starch (dry sample weight) was dispersed in 95 ml of distilled water and stirred at room temperature for 10 minutes. Thereafter, it was centrifuged at 2,000 g for 10 minutes, and 30 g of the supernatant (dispersion weight) was weighed into an aluminum cup and evaporated to dryness at 105 °C for 16 hours. After cooling, the weight (weight after evaporation to dryness) was measured, and the water-soluble components were determined by the following formula.

[0045]

[0046] The swelling degree was measured as follows. 70 g of distilled water was placed in a 500 mL stainless steel beaker and heated in a constant temperature bath at 80 °C. 3 g of starch was added thereto, and it was heated with stirring at 200 rpm for 10 minutes. Thereafter, it was transferred to a 100 mL graduated cylinder and diluted to 100 mL with distilled water in the volumetric flask, and allowed to stand at room temperature for 16 hours. The sedimentation volume at this time was taken as the swelling degree.

[0047] The raw material composition for bread making of the present invention is obtained by substituting 1 to 50% by mass of the wheat flour contained in the raw material composition for bread making with heat-moisture treated starch. Accordingly, bread having good appearance, flavor, and texture can be produced without reducing the operability such as adhesion caused by changes in the dough properties. Here, the wheat flour refers to high-gluten flour generally used for bread making, and the protein content of the high-gluten flour is about 11.5 to 12.5% by mass (reference: Mitsuhiro Kourin, "Science of Bread Making Materials", 1992, p. 6). The substitution ratio of the wheat flour contained in the raw material composition for bread making with the above heat-moisture treated starch can be appropriately adjusted within the range of 1 to 50% by mass. However, in particular, by setting the substitution ratio to 40 to 50% by mass, the protein content in the raw material composition for bread making can be made about 6.2 to 7.5% by mass. By using the raw material composition for bread making in which 40 to 50% of the wheat flour is substituted with the above heat-moisture treated starch, low-protein bread for patients with severe kidney disease can be produced.

[0048] In addition to the heat-moisture treated starch that replaces wheat flour, the raw material composition for bread making of the present invention may further contain other starches and / or cereal flours other than wheat flour. Examples of the starch that can be additionally added include corn starch, waxy corn starch, high amylose corn starch, potato starch, waxy potato starch, tapioca starch, waxy tapioca starch, wheat starch, rice starch, glutinous rice starch, sago starch, sweet potato starch, pea starch, mung bean starch, and processed starches thereof. Specifically, examples include α-starch, partially α-starch, acetylated starch, etherified starch, crosslinked starch, oxidized starch, acid-treated starch, and enzyme-treated starch. These can be used alone or in combination of multiple types. Examples of the cereal flour that can be additionally added include barley flour, sticky barley flour, wheat bran, rice flour, glutinous rice flour, brown rice flour, soybean flour, oat flour, corn flour, and those treated with α-starch treatment. These can be used alone or in combination of multiple types. The addition amount of the starch and / or cereal flour other than wheat flour that can be additionally added is 10% by mass or less of the amount of the heat-moisture treated starch that replaces wheat flour, more preferably 7% by mass or less, still more preferably 5% by mass or less, and most preferably 3% by mass or less. When the addition amount is 10% by mass or less, the operability is not reduced due to changes in the dough properties and adhesion.

[0049] One of the effects of salt added to the dough is to affect the mixing characteristics and extensibility. Salt has the effect of reducing the stickiness of the dough and making the dough firmer, and also increases the tensile strength and extensibility of the dough (Reference: Mitsuhiro "Science of Bread Making Materials", p. 183-184). By using the raw material composition for bread making in which a part of the wheat flour of the present invention is replaced with a heat-moisture treated starch having a protein content of less than 1% by mass, the stickiness can be suppressed and the tensile strength and extensibility of the dough can be maintained even without adding salt to the dough. Even under the condition of no salt addition, the dough properties of the raw material composition for bread making of the present invention are substantially unchanged.

[0050] Relative to wheat flour (high-gluten flour), the salt addition amount to the dough is generally 1 to 2% by mass. On the other hand, relative to the raw material composition for bread making of the present invention, the salt addition amount can be appropriately adjusted between 0 and 2% by mass of the total amount of the raw material composition for bread making.

[0051] The present invention also discloses a method for manufacturing a dough for baking bread obtained from the raw material composition for bread making. Specifically, the manufacturing method includes a step of adding water to the above-mentioned raw material composition for bread making and kneading, and any method such as the general sponge method, straight kneading method, and tangzhong method can be used. In this manufacturing method, necessary materials such as salt, yeast, yeast food, sugar, and oils and fats can be appropriately blended relative to the raw material composition for bread making to make the bread more expandable, flavorful, and palatable. In addition, when forming a frozen dough, antioxidants such as ascorbic acid and enzymes such as glucoamylase can also be blended.

[0052] In addition, the present invention discloses a method for manufacturing bread including a step of baking the above-mentioned dough. The above-mentioned dough is baked after being fermented, divided, kneaded, ripened, shaped, and molded according to a conventional method. The baking conditions are the same as those of a general method. For example, if it is a square loaf, it can be baked at 200 to 210 °C for about 30 minutes and fine-tuned.

[0053] Specific examples of the above-mentioned bread include various round breads such as square and mountain-shaped loaves, French breads such as baguettes, round French breads, Parisian breads, filled breads, buns, dinner rolls, pizza bread crusts, yeast doughnuts, and steamed buns.

[0054] (Example)

[0055] The present invention will be further described in detail below through examples, but the present invention is not limited to these.

[0056] In the following examples / comparative examples, the physical properties / characteristics were evaluated by the following methods.

[0057] (1) Determination of protein content in starch

[0058] It was determined by the Kjeldahl method described in the official method of food labeling standards (Food Labeling No. 389 of September 15, 2021, Annex, Analytical methods for nutritional components, etc.). In addition, as a conversion factor, 6.25 was used for corn starch and 5.70 was used for wheat flour.

[0059] (2) Determination of water-soluble component content and swelling degree

[0060] The water-soluble component content was determined as follows.

[0061] 5.0 g of starch (dry sample weight) was dispersed in 95 ml of distilled water and stirred at room temperature for 10 minutes. Then, it was centrifuged at 2,000 g for 10 minutes, and 30 g of the supernatant (dispersion weight) was weighed into an aluminum cup and evaporated to dryness at 105 °C for 16 hours. After cooling, the weight (evaporation dry weight) was measured, and the water-soluble component was calculated by the following formula.

[0062]

[0063] (3) Determination of maximum torque value

[0064] In the present invention, the judgment criterion for substantially unchanged physical properties of the dough is as follows.

[0065] Using Mixolab2 manufactured by Chopin Technologies, first, the optimal water addition amount of wheat flour (high-gluten flour) was determined based on the water addition amount when the maximum torque value reached 1.1 Nm under the measurement conditions of ChopinS (total weight of powder + water: 70 g, kneading speed: 80 rpm, kneading temperature: 30 °C, kneading time: 30 minutes). Next, a part of the wheat flour was replaced with starch, and the maximum torque value was measured under the measurement conditions of ChopinS (total weight of powder + water: 70 g, kneading speed: 80 rpm, kneading temperature: 30 °C, kneading time: 30 minutes) with the same water addition amount as the optimal water addition amount of the wheat flour. When the maximum torque value at this time was 0.92 Nm or more, it was determined that the dough properties remained substantially unchanged.

[0066] The protein content, water-soluble component amount, and swelling degree of Delicastar HM-131 (Example 1), Delicastar H-100 (Example 2), and Delicastar H-200 (Example 3) (all manufactured by Sanwa Starch Industry Co., Ltd.) of heat-moisture treated starch produced by the pressure-reducing and pressure-increasing heating method disclosed in Japanese Patent Application Laid-Open No. 4-130102 were measured. The results are shown in Table 1. In addition, these heat-moisture treated starches were all obtained by subjecting CORN STARCH Y manufactured by Sanwa Starch Industry Co., Ltd. to heat-moisture treatment. The protein content, water-soluble component amount, and swelling degree of CORN STARCH Y (Comparative Example 1) were measured. The results are shown in Table 1.

[0067] [Table 1]

[0068]

[0069] (Example 4, Reference Example)

[0070] Relative to 100% by mass of million (high-gluten flour) manufactured by Nisshin Flour Milling Co., Ltd., 20%, 30%, 40%, and 50% by mass of it were replaced with Delicastar HM-131 to make 100% by mass, and the maximum torque value of the raw material composition for bread making composed of this wheat flour and heat-moisture treated starch (Example 4) was measured using Mixolab2. The results are shown in Table 2. The water addition amount (optimal water addition amount) when the maximum torque value of million (high-gluten flour) (protein content: 12.2% by mass) manufactured by Nisshin Flour Milling Co., Ltd. in the reference example was 1.1 Nm was 63%, so the starch substitution ratio was changed at this water addition amount and the measurement was carried out.

[0071] (Examples 5 to 6, Comparative Example 2)

[0072] In Example 4, Delicastar HM-131 was replaced with Delicastar H-100 (Example 5), Delicastar H-200 (Example 6), and CORN STARCH Y without humidity and heat treatment (Comparative Example 2). Except for this, the maximum torque value was measured in the same manner as in Example 4 using Mixolab2. The results are shown in Table 2.

[0073] (Comparative Example 3)

[0074] The maximum torque value in 63% water addition of Nisshin Flour Milling Co., Ltd.'s flower (cake flour) (protein content 9.2% by mass) (Comparative Example 3) was measured. The results are shown in Table 2.

[0075] [Table 2]

[0076]

[0077] When using the humidity and heat treated starches of Delicastar HM-131, H-100, and H-200, the maximum torque value was 0.92 Nm or more at any substitution ratio, and it was judged that the dough properties did not change substantially. On the other hand, in CORN STARCH Y, the value was less than 0.92 Nm at any substitution ratio, and the change in dough properties was large. In addition, compared to high-gluten flour, the maximum torque value decreased significantly in cake flour with a lower protein content. From the fact that the dough properties do not change even when the protein content in the dough decreases, it was confirmed that the humidity and heat treated starch is effective.

[0078] As an example, the measurement graphs of the torque values of Examples 4 to 6, Comparative Examples 2 to 3, and the reference example with a starch substitution ratio of 40% are shown in Figure 1 .

[0079] (Bread making test: Examples 7 to 17, control example, Comparative Examples 4 to 7)

[0080] Relative to the formulation of the control example, a bread-making raw material composition in which high-gluten flour was replaced with humidity and heat treated starch or corn starch at the ratios shown in Tables 3-1 and 3-2 was prepared, and other components shown in Tables 3-1 and 3-2 were further added to prepare a dough for baking bread. Using these doughs for baking bread, toast was made.

[0081] Bread was made using a bread machine (SD-SB4 manufactured by Panasonic Corporation) with the automatic menu 5 "Quick-baked toast". The process of "Quick-baked toast" is mixing for 17 minutes → ripening for 9 minutes → mixing for 17 minutes → fermentation for 47 minutes → baking for 25 minutes.

[0082] [Table 3-1]

[0083]

[0084] [Table 3-2]

[0085] parts by mass Control Example Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 bread flour* 250 0 250 150 150 cake flour** 0 250 0 0 0 Delicastar H-100 0 0 0 0 0 DelicastarH-200 0 0 0 0 0 CORN STARCHY 0 0 0 100 100 margarine 10 10 10 10 10 granulated sugar 17 17 17 17 17 non-fat milk 6 6 6 6 6 table salt 5 5 0 5 0 water (20 °C) 180 180 180 180 180 dry yeast 2.8 2.8 2.8 2.8 2.8

[0086] For the baked bread, evaluate the expansibility and texture (sense of fullness, tongue feel, fluffiness, powdery feel).

[0087] (Evaluation of expansibility)

[0088] Regarding the expansibility, it is more preferably the same as that of the control example, with a uniform inner layer and a delicate surface. If the expansibility is greater than that of the control example, the inner layer is non-uniform and the surface is rough, which is not preferred. In addition, when the expansibility is less than that of the control example, the inner layer is non-uniform and will be blocked, which is not preferred.

[0089] In order to improve the evaluation accuracy, the height of the baked bread for the expansibility index is evaluated. It is difficult to bake all the blends at once, so it is evaluated while comparing with the control example. The height represents the relative value when the control example is taken as 100.

[0090] The results are shown in Table 4.

[0091] (Evaluation of texture)

[0092] The texture is evaluated by 6 trained sensory inspectors.

[0093] In order to eliminate the deviation (bias) of the sensory inspectors in the sensory evaluation and improve the evaluation accuracy, the bread after baking for 1 day is sliced into 1.9 cm with a slicer, the bread crust is removed, and the bread core (inner layer) part is cut into bite-sized pieces, and the samples are submitted for sensory evaluation. At this time, the sensory inspectors do not know the blend composition of the samples to be evaluated. In addition, when conducting the evaluation, all the sensory inspectors discuss and consult on the characteristics of each evaluation item to ensure that each sensory inspector has a common understanding.

[0094] Each item is evaluated according to the following indicators.

[0095] Sense of fullness

[0096] Score 5: The same volume feeling as the control example

[0097] Score 1: No sense of fullness and a hollow feeling

[0098] Tongue feel

[0099] Score 5: As smooth as the control example

[0100] Score 1: Having a rough feeling

[0101] Fluffiness

[0102] Rating 5: As soft and fluffy as the control example

[0103] Rating 1: Feeling of hollowness

[0104] Powdery feeling

[0105] Rating 5: No powdery feeling and moist to the same extent as the control example

[0106] Rating 1: Having a powdery feeling

[0107] The results of an average of 6 persons are used to distinguish the average value with the following indicators.

[0108] ◎(Excellent): 4 points or more

[0109] ○(Good): 3 points or more and less than 4 points

[0110] △(Qualified): 2 points or more and less than 3 points

[0111] ×(Unqualified): Less than 2 points

[0112] The results are shown in Table 4.

[0113] [Table 4-1]

[0114]

[0115] [Table 4-2]

[0116]

[0117] In Examples 7 and 8 (protein content of the raw material composition for bread making: 8.6%) where 30% by mass of the high-gluten flour was replaced with heat-moisture treated starch, the dough physical properties did not change, so the expansibility was the same as that of the control example containing only high-gluten flour. The texture had a slightly powdery feeling in Examples 7 and 8, but it was a relatively preferred firm texture.

[0118] In Examples 11 and 12 (protein content of the raw material composition for bread making: 12.1%) where 1% by mass of the high-gluten flour was replaced with heat-moisture treated starch, the expansibility was the same as that of the control example containing only high-gluten flour. The texture in Examples 11 and 12 was a relatively preferred firm texture, the same as that of the control example.

[0119] In Examples 13 and 14 (protein content of the raw material composition for bread making: 7.4%) where 40% by mass of the high-gluten flour was replaced with heat-moisture treated starch, the dough physical properties did not change, so the expansibility was the same as that of the control example containing only high-gluten flour. The texture had a slightly powdery feeling in Examples 13 and 14. Although the tongue contact feeling and fluffiness were slightly worse in Example 14, it was a relatively preferred firm texture.

[0120] In Examples 15 and 16 where 50% by mass of the high-gluten flour was replaced with heat-moisture treated starch (the protein content of the raw material composition for bread making was 6.2%), the dough physical properties did not change, so the expansibility was the same as that of the control example containing only high-gluten flour. The texture was slightly powdery in Examples 15 and 16, and the tongue contact feeling and fluffiness were slightly worse in Example 16, but it was a relatively preferred firm texture.

[0121] On the other hand, in Comparative Example 4 using low-gluten flour, the dough physical properties were poor, so the expansibility was larger than that with high-gluten flour. Regarding the texture, although it seemed to have a sense of volume, it was a rough and flaky non-preferred texture.

[0122] In addition, regarding the blending of high-gluten flour (control example), when evaluating Comparative Example 5 without salt, the expansibility increased. It is considered that the lack of salt made the dough's tensile strength and extensibility worse. The texture felt a relatively preferred sweetness, but the surface was rough and had a hollow feeling, and the satiety was poor, which was a non-preferred texture.

[0123] Similarly, Examples 9, 10, and 17 without salt after replacing the blended heat-moisture treated starch were evaluated. Different from Comparative Example 5, they showed the same expansibility (height) as Examples 7, 8, and 16 with added salt, respectively. In the blending without salt, the effect of keeping the dough physical properties of the heat-moisture treated starch unchanged and the firing expansion degree unchanged could also be exerted. The texture did not change or could be said to have improved.

[0124] Comparative Example 6 with added salt and Comparative Example 7 without salt (the protein content of the raw material composition for bread making was 7.4%) after replacing 40% by mass of the high-gluten flour with corn starch were evaluated. In Comparative Example 6, the dough physical properties were poor, so the expansibility was extremely reduced compared to the case of high-gluten flour. In addition, the texture was also hard and flaky, which was less preferred. In Comparative Example 7, the reduction in expansibility caused by the replacement with corn starch and the increase in expansibility caused by the lack of salt offset each other, so the expansibility was the same as that of the control example. However, the inner surface was relatively rough, and the texture was powdery, rough, and hard, which was less preferred.

[0125] (Industrial Applicability)

[0126] According to the present invention, a raw material composition for bread making with excellent texture, appearance, and flavor can be provided, and in particular, a raw material composition for making low-protein bread for kidney disease patients can be provided.

Claims

1. A raw material composition for bread making, wherein 30 to 50% by mass of wheat flour is replaced by starch composed of heat-moisture treated starch, the amount of water-soluble components of the heat-moisture treated starch is 0.1 to 5%, and the swelling degree is 10 to 60 mL, and the dough physical properties of the raw material composition for bread making are substantially unchanged, and the wheat flour does not contain non-heat-treated durum wheat ground products and dry-heat-treated wheat flour.

2. The raw material composition for bread manufacturing according to claim 1, wherein, The protein content of the aforementioned heat-moisture treated starch is less than 1% by mass.

3. The raw material composition for bread production according to claim 1 or 2, wherein, The substitution ratio of the aforementioned heat-moisture treated starch relative to the aforementioned wheat flour is 40 to 50% by mass of the aforementioned wheat flour.

4. The raw material composition for bread production according to claim 1 or 2, wherein, Even under the condition of not adding salt, the dough physical properties are substantially unchanged.

5. The raw material composition for bread manufacturing according to claim 4, wherein, The aforementioned heat-moisture treated starch uses corn starch as a raw material.

6. A method for manufacturing a bread baking dough, comprising the step of adding water to the raw material composition for bread making according to claim 1 or 2 and kneading.

7. A method for manufacturing bread, comprising the step of baking the bread baking dough according to claim 6.

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