Bread with high protein content

Abstract

The problem of the present disclosure is to provide a bread which has a protein content of 20 mass% or more, has excellent workability and fermentation degree during production, has good hardness, and can maintain the good hardness for a long period of time. The present disclosure is a bread having a protein content of 20 mass% or more and containing acetic acid and / or a salt thereof and lactic acid and / or a salt thereof.

Description

Technical Field

[0001] This disclosure relates to a bread having a protein content of 20% by mass or more, exhibiting excellent workability and fermentation during manufacturing, possessing good firmness, and maintaining this firmness over a long period. Furthermore, this disclosure relates to a bread flour mix used in manufacturing the aforementioned bread, and a method for manufacturing the bread. Background Technology

[0002] In recent years, with the progress of the times, people's health awareness has been continuously improving, and one of the nutrients they pay the most attention to and consume is protein. On the other hand, bread is regarded as a staple food or snack in daily life, so increasing the protein content of bread is effective for efficient protein intake.

[0003] Previous studies have explored various types of bread with high protein content. For example, Patent Document 1 describes a bread comprising a raw dough and a high-protein dough, which, despite containing protein, has an excellent taste and texture. Patent Document 2 describes a type of bread made from bread dough, wherein, relative to 100 parts by weight of raw flour containing 10-50% protein, it contains 0.5-20 parts by weight of either a fermented flavoring agent with a wine-like flavor or a wine-like ingredient. This type of bread can suppress unpleasant tastes and off-flavors common in breads containing large amounts of protein.

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: Japanese Patent Application Publication No. 2023-42298

[0007] Patent Document 2: Japanese Patent Application Publication No. 2020-103200 Summary of the Invention

[0008] The problem that the invention aims to solve

[0009] However, if the protein content of bread increases, the dough produced during the manufacturing process becomes harder, resulting in reduced workability and making it difficult to knead in a mixer. Furthermore, bread with a high protein content is also prone to hardening and hardening over time. Therefore, bread with a protein content of 20% or more by mass has poor manufacturing suitability and cannot achieve and maintain a good firmness over a long period. To overcome these problems with bread containing 20% ​​or more by mass, the inventors of this invention investigated and discovered that the presence of lactic acid in bread with 20% or more by mass improves manufacturing suitability, but the resulting bread becomes too soft and fails to achieve the desired texture. Additionally, they found that the presence of acetic acid in bread with 20% or more by mass causes the dough to become sticky, hindering proper fermentation.

[0010] Therefore, the problem disclosed herein is to provide a bread with a protein content of 20% by mass or more, excellent workability and fermentation degree during manufacturing, good hardness, and the ability to maintain this good hardness for a long period of time.

[0011] means for solving problems

[0012] The inventors of this case conducted in-depth research to solve the aforementioned problems, and discovered that bread with a protein content of 20% or more by mass contains acetic acid and / or its salts, as well as lactic acid and / or its salts. This results in excellent manufacturing suitability and fermentation degree, imparting good firmness that can be maintained for a long period. Furthermore, the inventors of this case discovered that bread with a protein content of 20% or more by mass contains acetate and lactate, which further suppresses sourness or rancidity and imparts excellent flavor. This disclosure was completed through further repeated exploration based on these discoveries.

[0013] That is, this disclosure provides an invention of the following nature.

[0014] Item 1. A type of bread having a protein content of 20% or more by mass.

[0015] It contains acetic acid and / or its salts, as well as lactic acid and / or its salts.

[0016] Item 2. The bread according to Item 1, wherein the acetic acid and / or its salt in 1 kg of dried bread is 0.001 to 0.100 mol, and the lactic acid and / or its salt is 0.001 to 0.100 mol.

[0017] Item 3. The bread according to item 1 or 2, wherein the lactic acid and / or its salts are 0.1 to 10 moles of acetic acid and / or its salts per mole.

[0018] Item 4. The bread as described in Item 1 or 2, wherein the acetic acid and / or its salt are acetates, and the lactic acid and / or its salt are lactates.

[0019] Item 5. The bread according to Item 4, wherein the acetate is sodium acetate and the lactate is potassium lactate.

[0020] Item 6. The bread according to item 1 or 2, wherein the protein contains at least wheat protein.

[0021] Item 7. The bread according to Item 6, wherein the protein further comprises soy protein and / or egg protein.

[0022] Item 8. The bread according to item 1 or 2, wherein the pH is 4 to 6 when 10g of finely chopped bread is suspended in 90g of ion-exchanged water.

[0023] Item 9. A bread flour mixture, wherein the protein content is 20% by mass or more, and contains acetic acid and / or its salts, as well as lactic acid and / or its salts.

[0024] Item 10. A method for manufacturing bread, comprising the following steps:

[0025] The steps of adding water to bread flour and making dough according to item 9; and

[0026] The step of fermenting and baking the dough obtained in the above steps.

[0027] Invention Effects

[0028] The bread disclosed herein can contain protein at a high content of 20% or more by weight, and exhibits excellent workability and fermentation during manufacturing, resulting in good firmness that can be maintained over a long period. Furthermore, the bread of this disclosure further suppresses sourness or rancidity and possesses excellent flavor. Additionally, one embodiment of the bread disclosed herein provides complete nutrition and contains a high protein content, thus contributing to achieving SDGs3's goal of "Health and Well-being for All." Moreover, in one embodiment of the bread disclosed herein, raw materials such as grain bran, which would otherwise be discarded, can be used, thus contributing to the reduction of food waste and contributing to achieving SDGs12's goal of "Responsible Consumption and Production" and SDGs13's goal of "Climate Action." Detailed Implementation

[0029] 1. Definition

[0030] Unless otherwise specified, the terms used in this disclosure should be understood in their general meaning in the art. Therefore, unless otherwise defined, all specialized and scientific terms used in this specification have the same meaning as commonly understood by one of ordinary skill in the art.

[0031] In this disclosure, "manufacturing suitability" refers to the dough produced in bread making having a suitable firmness and suppressing stickiness, and good operability in the steps of dough preparation, division, and kneading.

[0032] In this disclosure, "degree of fermentation" refers to the extent of fermentation of the dough after secondary fermentation (secondary fermentation) in bread making.

[0033] In this disclosure, the content of each component or ingredient in bread refers to the content of each component or ingredient when the bread is converted to dry mass, and is the ratio of the content of each component or ingredient in bread to the total mass of components other than moisture. Furthermore, in this disclosure, the content of each component or ingredient in bread is calculated as the ratio of the dry mass of each component or ingredient in the dough to the dry mass of the dough used in bread making (total mass excluding moisture).

[0034] In this disclosure, the content of each component or raw material contained in bread flour is the content of each component or raw material when the bread flour is converted to dry mass, and is the ratio of the content of each component or raw material contained in bread flour to the total amount of components other than moisture.

[0035] 2. Bread

[0036] The bread disclosed herein contains more than 20% by mass of protein and contains acetic acid and / or its salts, as well as lactic acid and / or its salts. The bread disclosed herein is described in detail below.

[0037] [protein]

[0038] The bread disclosed herein contains more than 20% by mass of protein. In this disclosure, the protein content in the bread is the total amount of protein contained in the raw materials that serve as the protein source for the bread.

[0039] The types of proteins contained in the bread disclosed herein are not particularly limited, and examples include wheat protein, soy protein, egg protein, milk protein, rice protein, pea protein, corn protein, barley protein, and rye protein. These proteins may be used alone or in combination of two or more.

[0040] The bread disclosed herein may contain raw materials that serve as a source of supply for the protein, depending on the type of protein it contains.

[0041] Raw materials for wheat protein supply include, for example, flour and wheat gluten. Flour can be refined white flour or whole wheat flour. Flour can be made from either hard or soft wheat, or from low-gluten, medium-gluten, or high-gluten flour. A preferred example of such cereal flour is whole wheat flour. Whole wheat flour typically contains 10-15% protein by mass. Wheat gluten is a network of glutenin and gliadin contained in flour. In this disclosure, wheat gluten can be active gluten in a dried state. Active gluten typically contains 60-90% protein by mass.

[0042] Raw materials that can serve as a source of soybean protein include, for example, soybean flour, concentrated soy protein, and isolated soy protein. Soybean flour refers to soybeans that have been ground into powder form. In this disclosure, deactivated soybean flour that has undergone heat treatment can be used. Soybean flour typically contains 35-45% protein by mass. Concentrated soy protein refers to raw materials from which the protein has been concentrated. Isolated soy protein refers to raw materials from which only the protein has been extracted from soybeans. Soybean flour is a preferred example of a raw material that can serve as a source of soybean protein.

[0043] Raw materials that can serve as a source of egg protein include, for example, egg yolk powder, egg white powder, and proteins isolated from eggs. Egg yolk powder refers to the dried, powdered form of egg yolk. Egg yolk powder typically contains 25-35% protein by mass. Egg white powder refers to the powdered form of egg white separated from eggs. Egg yolk powder is a preferred example of a raw material that can serve as a source of egg protein.

[0044] Raw materials that can serve as sources of milk protein include, for example, skim milk powder, whey, and proteins isolated from milk.

[0045] Raw materials that can serve as a source of rice protein include, for example, rice flour and protein isolated from rice.

[0046] Raw materials that can serve as a source of pea protein include, for example, pea flour and protein isolated from peas.

[0047] Raw materials that can serve as sources of corn protein include, for example, corn flour and protein isolated from corn.

[0048] Raw materials that can serve as a source of barley protein include, for example, barley flour and protein isolated from barley.

[0049] Raw materials that can serve as a source of rye protein include, for example, rye flour and proteins isolated from rye.

[0050] The total protein content in the bread disclosed herein is not particularly limited as long as it is 20% by mass or more, and examples include 20-50% by mass, 25-50% by mass, 27-40% by mass, 28-35% by mass, or 28-32% by mass. Furthermore, preferred examples of the total protein content in the bread disclosed herein include 20-38% by mass or 20-35% by mass.

[0051] The bread disclosed herein preferably contains flour, more preferably whole wheat flour; therefore, preferred examples of the bread disclosed herein include those containing at least wheat protein. Regarding the wheat protein content in the bread disclosed herein, considering the content of other proteins, it can be appropriately set as long as the total protein content in the bread is at least 20% by mass; examples include 10-30% by mass, 15-30% by mass, or 20-25% by mass. Furthermore, preferred examples of the wheat protein content in the bread disclosed herein include 11-29% by mass.

[0052] In addition, the bread disclosed herein is more preferably made of soy protein and / or egg protein in addition to wheat protein, and particularly preferably made of wheat protein, soy protein and egg protein.

[0053] When the bread disclosed herein contains soy protein, its content can be appropriately set within the range of 20% by mass or more, taking into account the content of other proteins. For example, 1 to 20% by mass is acceptable, preferably 3 to 15% by mass, and more preferably 4 to 8% by mass.

[0054] Furthermore, when the bread disclosed herein contains oval protein, its content can be appropriately set within the range of 20% by mass or more, taking into account the content of other proteins. For example, it can be 0.1 to 10% by mass, preferably 0.2 to 5% by mass, and more preferably 0.5 to 2% by mass.

[0055] In the bread disclosed herein, the content of the raw materials that serve as a protein source can be set in a manner that satisfies the protein content, taking into account the type of raw materials or the protein content.

[0056] For example, the flour (whole wheat flour, etc.) content in the bread disclosed herein may be, for example, 30 to 65% by mass, preferably 35 to 60% by mass, more preferably 40 to 50% by mass or 40 to 55% by mass.

[0057] Furthermore, when the bread disclosed herein contains active gluten, the content of active gluten in the bread may be, for example, 3-40% by mass, 5-40% by mass, 10-30% by mass, or 15-25% by mass. Additionally, preferred examples of the content of active gluten in the bread disclosed herein may be 4-40% by mass, 4-30% by mass, or 4-28% by mass.

[0058] In addition, when the bread disclosed herein contains soy flour, the content of soy flour in the bread can be, for example, 3 to 35% by mass, preferably 8 to 30% by mass, and more preferably 10 to 20% by mass.

[0059] In addition, when the bread disclosed herein contains egg yolk powder, the content of egg yolk powder in the bread may be, for example, 0.1 to 15% by mass, preferably 0.5 to 10% by mass, and more preferably 1 to 4% by mass.

[0060] [Acetic acid and / or its salts, as well as lactic acid and / or its salts]

[0061] The bread disclosed herein contains acetic acid and / or its salts, as well as lactic acid and / or its salts. The presence of acetic acid and / or its salts, as well as lactic acid and / or its salts, in bread with a protein content of 20% or more by mass, results in excellent manufacturing suitability and fermentation degree, imparting good firmness and maintaining that good firmness over a long period.

[0062] Acetic acid is not limited to refined acetic acid; it can also be derived from raw materials containing acetic acid, such as brewed vinegar. Specifically, salts of acetic acid include alkali metal salts such as sodium and potassium salts. Furthermore, acetate salts can be either anhydrous or hydrated. Preferred examples of acetic acid and its salts are acetate salts, with sodium acetate being more preferred.

[0063] Salts of lactic acid include alkali metal salts such as sodium and potassium salts. Alcoholic acid and its salts are preferably acetates, and more preferably potassium lactate.

[0064] The preferred embodiment of the bread disclosed herein contains acetate and lactate instead of acetic acid and lactic acid. If acetate and lactate are used in combination in the bread disclosed herein instead of acetic acid and lactic acid, the effect of imparting good hardness and maintaining that good hardness for a long period can be further improved, thus eliminating any sour or rancid taste and giving it a good flavor.

[0065] In the bread disclosed herein, the ratio of acetic acid and / or its salts to lactic acid and / or its salts can be, for example, 0.1 to 10 moles of lactic acid and / or its salts relative to acetic acid and / or its salts per mole, preferably 0.1 to 5 moles, more preferably 0.2 to 4.5 moles, and particularly preferably 0.25 to 4 moles. By satisfying this content, the effect of imparting good hardness and maintaining this good hardness over a long period of time can be further improved.

[0066] Examples of the acetic acid and / or its salt content in the bread disclosed herein include 0.001 to 0.100 mol, 0.005 to 0.050 mol, 0.005 to 0.070 mol, or 0.009 to 0.036 mol per 1 kg of dry weight of bread. Furthermore, preferred examples of the acetic acid and / or its salt content in the bread disclosed herein include 0.001 to 0.070 mol, 0.009 to 0.070 mol, or 0.009 to 0.067 mol per 1 kg of dry weight of bread. By satisfying this content, the effect of imparting good hardness and maintaining this good hardness over a long period can be further improved.

[0067] Furthermore, examples of the lactic acid and / or its salt content in the bread disclosed herein include 0.001 to 0.100 mol, 0.005 to 0.050 mol, or 0.009 to 0.036 mol per 1 kg of dry weight of bread. Preferred examples of the lactic acid and / or its salt content in the bread disclosed herein include 0.005 to 0.045 mol, 0.009 to 0.045 mol, or 0.009 to 0.041 mol per 1 kg of dry weight of bread. By satisfying these contents, the effect of imparting good hardness and maintaining this good hardness over a long period can be further improved.

[0068] Sodium chloride

[0069] In addition to the ingredients described herein, the bread disclosed herein may also contain sodium chloride. When the bread disclosed herein contains sodium chloride, its content may be, for example, 0.1 to 5% by mass, preferably 0.5 to 3% by mass, and more preferably 0.7 to 2% by mass.

[0070] [yeast]

[0071] The bread disclosed herein contains yeast, which is essential for fermentation. Only bread yeast is required, but brewer's yeast or other yeasts may be included as needed. Furthermore, the yeast can be any type of dry yeast, instant dry yeast, or live yeast. One type of yeast can be used alone, or two or more types can be used in combination.

[0072] The yeast content in the bread disclosed herein may be, for example, 0.1 to 5% by mass, preferably 0.3 to 3% by mass, and more preferably 0.5 to 3% by mass.

[0073] [Other ingredients]

[0074] The bread of the present disclosure may contain raw materials other than the above-mentioned ingredients. Other raw materials that the bread of the present disclosure may contain can be appropriately set according to the quality, flavor, texture, etc. to be imparted from the food materials or additives used in general bread making. Examples of the raw materials include sweeteners such as sugar, reduced maltose, white sugar, liquid sugar, maltose powder, maltose powder, maltose, artificial sweeteners; fats and oils such as shortening, margarine, butter, oil powder, spread, lard, salad oil, olive oil, emulsified fats and oils; chocolate, cheese, yogurt, baking powder, yeast activator, brine, gelatin, tea, alcohol, emulsifier, spices, liqueurs, dried fruits, nuts, spices, dietary fiber, leavening agent, dough improver, antioxidant, pH adjuster, preservative, acidulant, etc. These raw materials can be used alone or in combination of two or more kinds.

[0075] [Types of bread]

[0076] The types of the bread of the present disclosure are not particularly limited, and examples include toast, round bread, sandwich bread, croissant, cream roll, whole loaf of toast, muffin, French bread, other sweet breads, etc.

[0077] [pH of bread]

[0078] In one aspect of the bread of the present disclosure, the pH when 10 g of a finely cut piece of bread is suspended in 90 g of ion-exchanged water is 4 to 7, preferably 4 to 6. In the bread of the present disclosure, in order to satisfy the above pH range, the contents of acetic acid and / or its salts and lactic acid and / or its salts can be appropriately adjusted, or other pH adjusters can be contained in an appropriate amount. Specifically, the pH is the value measured by the method shown below.

[0079] [Method for measuring pH]

[0080] The bread to be measured is finely cut by treating it with a food processor for 10 seconds. 10 g of the obtained finely cut piece and 90 g of ion-exchanged water are put into a bag for a homogenizer with a filter, and homogenization treatment with the homogenizer is carried out for 1 minute. Then, the suspension is recovered through the filter of the bag for the homogenizer, and the pH is measured with a pH meter. The temperature at the time of pH measurement is set to 25°C.

[0081] [Hardness of bread]

[0082] The bread of the present disclosure can have a good texture with a moderate hardness. As an index of the hardness of the bread of the present disclosure, the hardness measured under the following conditions using a rheometer (texture analyzer) after being put into a bag and sealed and stored at 25°C for 1 day after production satisfies 5 to 16 N, preferably 5 to 10 N, more preferably 5 to 7 N.

[0083] Furthermore, the bread disclosed herein can maintain a moderate hardness for a long time and inhibit hardening over time. As an indicator of the hardness maintenance characteristics of the bread disclosed herein, an example is the hardness measured using a rheometer (texture analyzer) after manufacturing, when the bread is placed in a sealed bag and stored at 25°C for 7 days, meeting the following conditions: a hardness of 6N or more and not exceeding 17N, preferably 6N or more and not exceeding 16N, more preferably 10N or more and not exceeding 16N, and most preferably 10N or more and not exceeding 14N.

[0084] <Methods for measuring bread hardness>

[0085] Sample: The bread was cut into rectangular prisms (approximately 2cm long, 2cm wide, and 3cm high).

[0086] Equipment used: Rheometer (texture analyzer)

[0087] Plunger: φ20mm aluminum cylindrical fixture

[0088] Test method: The plunger is inserted into the center of the sample at a compression speed of 1 mm / s and an insertion rate of 50% and held for 10 seconds. The maximum stress at this time is taken as the hardness. The hardness is determined by performing the test on one sample at least twice and calculating the average value.

[0089] [Manufacturing Method]

[0090] The bread disclosed herein can be manufactured using the same steps as regular bread, depending on the type of bread. Specifically, the dough can be made using the described ingredients, and then fermented (first fermentation), divided, shaped, fermented again (second fermentation), and baked to produce the bread disclosed herein.

[0091] 3. Bread flour mix

[0092] This disclosure further provides a bread flour mixture having a protein content of 20% by mass or more, and containing acetic acid and / or its salts, as well as lactic acid and / or its salts. The bread flour mixture of this disclosure is a mixture of the ingredients for the bread, and by using the bread flour mixture of this disclosure, the bread can be easily manufactured.

[0093] The types or contents of proteins contained in the bread flour blends disclosed herein, the types and contents of acetic acid and / or its salts and lactic acid and / or their salts, and other raw materials are as described in "2. Bread".

[0094] The bread can be obtained by adding an appropriate amount of water to the bread flour mixture disclosed herein to make dough, and then performing steps such as fermentation (first fermentation), dividing, shaping, post-fermentation (second fermentation), and baking.

[0095] (Example)

[0096] The present disclosure is illustrated below through specific examples, but the present invention is not limited to these examples.

[0097] 1. Bread making

[0098] The dough is prepared using the raw materials shown in Tables 2 and 3, then divided, kneaded, fermented, and baked to produce round bread. Specific manufacturing conditions are shown in Table 1.

[0099] [Table 1]

[0100]

[0101] 2. Evaluation Methods

[0102] 2-1. Manufacturing fit

[0103] The following criteria are used to determine the state of the dough prepared in the bread-making process and to evaluate the suitability for manufacturing.

[0104] <Criteria for Determining Manufacturing Suitability>

[0105] A: The dough has the right consistency or stickiness, and there are no problems with its operability from the dough preparation step to the baking step.

[0106] B1: The dough becomes too stiff, and its operability is significantly reduced during the dough preparation, dividing, and kneading steps.

[0107] B2: The dough becomes sticky, and its operability is significantly reduced during the dough preparation, dividing, and kneading steps.

[0108] 2-2. Degree of fermentation

[0109] The following criteria are used to determine the degree of fermentation of the dough after post-fermentation and to evaluate the suitability of fermentation in the bread-making process.

[0110] <Criteria for determining fermentation suitability>

[0111] A: Allow it to ferment fully.

[0112] B: Although there was fermentation, it was insufficient.

[0113] C: Almost unfermented, indicating poor fermentation.

[0114] 2-3. The firmness of the bread

[0115] The manufactured bread was packaged in bags and sealed, and stored at 25°C for 1 day and 14 days. The bread hardness was then measured. Samples were prepared by cutting bread into rectangular prisms (approximately 2cm long, 2cm wide, and 3cm high). The hardness was measured using a rheometer under the following conditions: a hardness below 5N was considered too soft; 5N or higher but below 16N was considered moderately hard; 6-14N was considered ideally hard; and 16N or higher was considered too hard.

[0116] Equipment used: Rheometer (SHIMADZU EZ-SX texture analyzer)

[0117] Plunger: φ20mm aluminum cylindrical fixture

[0118] Test method: The plunger is inserted into the center of the sample at a compression speed of 1 mm / s and an insertion rate of 50% and held for 10 seconds. The maximum stress at this time is taken as the hardness. The hardness is determined by performing the test on one sample at least twice and calculating the average value.

[0119] 2-4. The sour and rancid smell of bread

[0120] Bread that has been kept at room temperature for one day after production was used to determine its sourness and rancidity using the following criteria. Furthermore, the determination of sourness and rancidity was conducted by one person familiar with taste sensory evaluation.

[0121] <Criteria for determining sourness>

[0122] A: I didn't taste any sourness.

[0123] B: It tastes slightly sour.

[0124] C: I smell a strong sour taste.

[0125] <Criteria for determining sour smell>

[0126] A: I didn't smell any sourness or odor.

[0127] B: It smells slightly sour.

[0128] C: I smell a strong sour odor.

[0129] 2-5. pH of bread

[0130] The bread was finely chopped by processing it in a food processor for 10 seconds. 10g of the resulting finely chopped bread and 90g of deionized water were placed in a homogenizer bag with a filter and homogenized for 1 minute. The suspension was then recovered through the filter of the homogenizer bag, and the pH was measured using a pH meter. The temperature for pH measurement was set to 25°C.

[0131] 3. Evaluation Results

[0132] The results are shown in Tables 2 and 3. When bread with a protein content of 20% or more does not contain acetic acid and / or its salts, or lactic acid and / or its salts, the dough becomes sticky during manufacturing, significantly reducing workability (Comparative Example 1). Furthermore, if bread with a protein content of 20% or more contains lactic acid, improved manufacturing suitability is confirmed, but the bread's hardness after one day of manufacturing does not reach 5N, being too soft and lacking the desired texture (Comparative Example 2). Additionally, if bread with a protein content of 20% or more contains acetic acid, manufacturing suitability and fermentation are insufficient, and the bread has a sour or rancid taste, with a diminished flavor (Comparative Example 3).

[0133] In contrast, breads with a protein content of 20% or more containing acetic acid and / or its salts, as well as lactic acid and / or its salts, exhibited good manufacturing suitability and fermentation degree, with no manufacturing problems identified. Furthermore, the bread's hardness after one day of manufacturing was 5N or higher but less than 17N, demonstrating moderate hardness, which was maintained even after 14 days of manufacturing (Examples 1-12). In particular, when containing acetate and lactate, the hardness after 14 days of manufacturing was below 14N, maintaining an optimal hardness range, and no sour or rancid taste was detected, resulting in a good flavor (Examples 2, 4-6, and 10-12).

[0134] Furthermore, in general bread with a protein content of around 11% by mass, the presence of acetic acid hinders fermentation, resulting in insufficient fermentation (see Example 1). Additionally, even when bread with a protein content of around 11% by mass contains acetic acid and lactic acid, the fermentation degree remains poor, and after 14 days, the hardness significantly exceeds 17N, becoming excessively hard and producing a noticeably inferior texture (see Example 2). Moreover, even when bread with a protein content of 11.8% by mass contains acetate and lactate, the fermentation degree is still insufficient (see Example 3). In other words, these results demonstrate that the presence of acetic acid and / or its salts, as well as lactic acid and / or their salts, provides excellent manufacturing suitability and fermentation degree, and maintains good hardness for an extended period—a unique effect that can be observed in bread with a protein content of 20% by mass or higher.

[0135] [Table 2]

[0136]

[0137] [Table 3]

[0138]

[0139] [Table 4]

[0140]

[0141] [Table 5]

[0142]

Claims

1. A type of bread, wherein the protein content of the bread is 20% or more by weight. It contains acetic acid and / or its salts, as well as lactic acid and / or its salts.

2. The bread according to claim 1, wherein, The acetic acid and / or its salts in each 1 kg of dried bread are 0.001 to 0.100 mol, and the lactic acid and / or its salts are 0.001 to 0.100 mol.

3. The bread according to claim 1 or 2, wherein, The lactic acid and / or its salts are 0.1 to 10 moles of acetic acid and / or its salts per mole.

4. The bread according to claim 1 or 2, wherein, The acetic acid and / or its salts are acetates, and the lactic acid and / or its salts are lactates.

5. The bread according to claim 4, wherein, The acetate is sodium acetate, and the lactate is potassium lactate.

6. The bread according to claim 1 or 2, wherein, The protein contains at least wheat protein.

7. The bread according to claim 6, wherein, The protein further contains soy protein and / or egg protein.

8. The bread according to claim 1 or 2, wherein, The pH of 10g of finely chopped bread suspended in 90g of ion-exchanged water is 4-6.

9. A bread flour mixture, wherein, The bread flour mixture has a protein content of 20% by mass or more, and contains acetic acid and / or its salts, as well as lactic acid and / or its salts.

10. A method for manufacturing bread, wherein, The method for manufacturing the bread includes the following steps: The step of adding water to bread flour and making dough according to claim 9; and The step of fermenting and baking the dough obtained in the above steps.

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