Bread and method of producing the same

Abstract

To provide bread having good food texture and flavor even when being heated in a microwave before it is eaten.SOLUTION: The bread of the present invention contains grain flour as a raw material, is heated in a microwave before it is eaten, and the grain flour contains a heat-treated product of white wheat bran. The content of the heat-treated product of the white wheat bran in the grain flour is 5-30 mass%. A method of producing bread of the present invention comprises a dough preparing step for preparing dough using the grain flour, a heat cooking step for heat cooking the dough to obtain bread, and a microwave heating step for heating the bread using a microwave.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to bread containing heat-treated wheat bran. [Background technology]

[0002] In recent years, the demand for wheat bran, which is rich in nutrients such as dietary fiber, vitamins, and minerals, has increased due to the growing health consciousness, and breads containing wheat bran as an ingredient have been manufactured. However, wheat bran has a hard structure and is difficult to grind, so the particles tend to be relatively large, and it has a characteristic grain odor, so foods containing it have problems such as a rough texture, a harsh taste, and a strong unpleasant odor.

[0003] Patent Document 1 describes a wheat flour composition for bread that can produce delicious bread with excellent flavor, texture, and appearance despite the high wheat bran content, which contains wheat flour derived from red wheat and wheat bran derived from white wheat in a specific ratio, and lists examples of the white wheat such as Australian Standard White (ASW), Prime Hard (PH), etc. Patent Document 1 does not describe heat treatment of wheat bran derived from white wheat. Patent Document 2 describes finely ground bran that has a reduced bran odor and can be used as an ingredient in bread, which is obtained by roasting bran of a specific particle size made from Western White (WW) white wheat. As a preferred example of the roasting method, so-called dry heat treatment is described, in which the bran is heated without adding moisture. Patent Document 3 describes a wheat bran composition with good appearance, flavor, and texture in a secondary processed product, which is made from white wheat and has a dietary fiber content and a carbohydrate content each within a specific range. Patent Document 3 also describes the production of bread using the wheat bran composition that has been subjected to a moist heat treatment. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2009-254240 A [Patent Document 2] JP 2017-12099 A [Patent Document 3] International Publication No. 2021 / 065869 Summary of the Invention [Problem to be solved by the invention]

[0005] When eating bread, the bread may be heated in a microwave oven just before eating. In this case, the bread heated in the microwave oven is often not immediately after production, but rather has been stored at room temperature, refrigerated, or frozen after production. Generally, bread tastes best immediately after production, and the texture and flavor deteriorate after a certain amount of time has passed since production. However, even bread that has been produced for a certain amount of time can be heated in a microwave oven just before eating to obtain a good texture and flavor equivalent to that of bread eaten just after production. In particular, bread that has been refrigerated or frozen is usually difficult to eat as is, so it needs to be heated before eating. However, heating in a microwave oven can be performed more easily than other heating methods, and is therefore effective as a heating method for refrigerated or frozen bread just before eating.

[0006] However, it has been found that, depending on the type of bread, heating in a microwave oven may cause a deterioration in quality, such as texture and flavor. For example, breads produced through a fermentation process, especially breads produced using strong flour, are prone to problems such as increased stiffness (hardness) and reduced meltability in the mouth when heated in a microwave oven, and the deterioration in quality tends to be significant. Such problems of deterioration in bread quality caused by microwave heating are not described in Patent Documents 1 to 3. No technology capable of solving the above problem has yet been provided.

[0007] To provide bread having good texture and flavor even when eaten after being heated in a microwave oven. [Means for solving the problem]

[0008] As a result of various studies to solve the above problems, the present inventors have found that breads can be made microwave-heatable by adding a specific amount of a specific type of wheat bran to cereal flours used as raw materials for breads. Patent documents 1 to 3 describe the use of wheat bran as an ingredient for the purpose of imparting health benefits to breads, but do not describe the use of wheat bran as an ingredient for the purpose of preventing the deterioration of bread quality caused by microwave heating. In addition, according to the findings of the present inventors, it is not the case that breads can be made microwave-heatable regardless of the type of wheat bran, and depending on the type of wheat bran, when breads containing it are heated in a microwave oven, inconveniences such as a decrease in flavor and a strong bitterness occur.

[0009] The present invention has been made based on the above findings, and relates to breads that contain cereal flour as an ingredient and are eaten after heating in a microwave oven, wherein the cereal flour contains heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the cereal flour is 5 to 30 mass%.

[0010] The present invention has also been made based on the above findings, and is a bread mix to be heated in a microwave oven before eating, the bread mix containing cereal flours, the cereal flours including heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the cereal flours being 5 to 30 mass%.

[0011] The present invention has been made based on the above findings and provides a method for producing bread, comprising a dough preparation step of preparing dough using cereal flour, a cooking step of cooking the dough to obtain bread, and a microwave heating step of heating the bread in a microwave oven, wherein the cereal flour contains heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the cereal flour is 5 to 30 mass%. Effect of the Invention

[0012] According to the present invention, breads that have good texture and flavor even when eaten after heating in a microwave oven are provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The breads of the present invention contain cereal flour as an ingredient, i.e., are produced using at least cereal flour as an ingredient. In the present invention, "flours" refers to powders derived from grains, typically flour and starch. Unless otherwise specified, "starch" refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently present in flour. As flours, any flour that can be used for the production of breads can be used without particular limitations, and one type may be used alone, or two or more types may be used in combination. Examples of flour include flours mainly made up of endosperm, such as wheat flour, rice flour, corn flour, and barley flour. Wheat flour includes strong flour, semi-strong flour, medium-strength flour, weak flour, and durum flour (including durum semolina and durum wheat flour). Other specific examples of flour include flours containing at least the outer skin and / or germ, such as "bran" (grain bran) mainly made up of the outer skin, and "whole wheat flour" containing the three main components of the endosperm, outer skin, and germ. Specific examples of bran and whole wheat flour include wheat bran and whole wheat flour, which are derived from wheat. Examples of starch include unprocessed starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and processed starches obtained by subjecting the unprocessed starches to one or more types of processing treatments such as gelatinization, etherification, esterification, acetylation, crosslinking, and oxidation.

[0014] The flours used in the present invention include at least "heat-treated white wheat bran". The heat-treated white wheat bran is obtained by heat-treating wheat bran derived from white wheat. Wheat bran is a fraction derived from the outer skin obtained by crushing wheat caryopsis and removing the endosperm and germ.

[0015] In addition, whether wheat bran has been heat-treated or not can be determined, for example, by measuring the enzyme activity or gluten vitality of the wheat bran to be determined. Specifically, taking enzyme activity as an example, the enzyme activity of heat-treated wheat bran is less than that of unheated wheat bran or is below the detection limit, so that the two can be distinguished by the amount of enzyme activity.

[0016] Generally, wheat is broadly divided into two types, red wheat and white wheat, according to the color observed when the wheat kernel is visually observed. Red wheat is wheat that contains red pigment in the outer skin, and when the wheat kernel is visually observed, it is observed as red, reddish brown, or brown. On the other hand, white wheat is wheat that does not contain red pigment in the outer skin, and when the wheat kernel is visually observed, it is observed as white or pale yellow. Examples of white wheat include Australian Standard White (ASW, produced in Australia), Prime Hard (PH, produced in Australia), Soft White (SW, produced in the United States), and Western White (WW, produced in the United States), which are common wheats. An example of white wheat that is not common wheat is durum wheat (produced in various countries around the world). These white wheats can be appropriately selected, for example, by genetic characteristics. The heat-treated white wheat bran used in the present invention may be derived from ordinary wheat or durum wheat. Ordinary wheat is broadly divided into three types according to the hardness of the wheat kernel: hard wheat, soft wheat, and medium wheat having a hardness intermediate between hard and soft wheat. The heat-treated white wheat bran used in the present invention may be derived from any ordinary wheat. For example, PH is white wheat and hard wheat, ASW is white wheat and medium wheat, and WW is white wheat and soft wheat.

[0017] The heat treatment applied to the heat-treated white wheat bran used in the present invention is not particularly limited as long as it is a treatment that can raise the product temperature of untreated white wheat bran to room temperature or higher. Specific examples of heat treatments applied to white wheat bran include moist heat treatment and dry heat treatment. The moist heat treatment is a treatment in which the moisture in the white wheat bran to be treated is maintained or moisture is supplied from the outside to heat the treated object. In the moist heat treatment, moisture such as water, saturated steam, and superheated steam can be supplied and used. The heating method in the moist heat treatment is not particularly limited, and examples thereof include a method in which moisture is added to the treated object in a sealed environment, and then a heat medium such as hot air is directly brought into contact with the treated object, a method in which high-temperature steam is brought into contact with the treated object and heated by the latent heat of condensation, and a method in which the treated object is heated in a high-humidity atmosphere. Dry heat treatment is a process in which the white wheat bran to be treated is heated under conditions in which no moisture is added, and is a heat treatment carried out while actively evaporating the moisture in the treated object. Dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a thermostatic bath, heating by blowing hot air, or leaving in a high-temperature, low-humidity environment. Note that the process of blowing hot air on white wheat bran to which moisture has been added to dry it is not included in dry heat treatment because the heat is not sufficiently applied to the treated object due to the latent heat of evaporation of moisture. The heat-treated white wheat bran used in the present invention may be white wheat bran that has been subjected to either or both of a moist heat treatment and a dry heat treatment.

[0018] When white wheat bran is subjected to dry heat treatment as a heat treatment, the dry heat treatment is preferably performed under conditions in which the product temperature of the white wheat bran is preferably 80 to 200°C, more preferably 90 to 150°C, and is maintained for preferably 1 to 120 minutes, more preferably 3 to 50 minutes. The dry heat treatment can be carried out, for example, by introducing white wheat bran into an apparatus having a similar configuration to the heat treatment stirring apparatus described in JP 2004-9022 A, so that the product temperature of the white wheat bran and its maintenance time are within the above-mentioned preferred range. This heat treatment stirring apparatus includes a cylindrical container for accommodating the material to be treated, such as white wheat bran, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, and a steam supply source for supplying steam into the rotating shaft and the pipe screw, and is configured to transmit the heat generated by supplying steam into the rotating shaft and the pipe screw to the material to be treated via the rotating shaft and the pipe screw, thereby performing dry heat treatment.

[0019] In order to ensure that the desired effects of the present invention are achieved, it is preferable that the heat-treated white wheat bran used in the present invention is a moist heat-treated white wheat bran. A preferred example of the moist heat treated product of white wheat bran is one obtained by moist heat treating wheat bran derived from ASW, which is white wheat and medium quality wheat. A preferred example of the conditions for the moist heat treatment is a condition in which the product temperature of the white wheat bran to be treated is preferably 80 to 110°C, more preferably 85 to 95°C, and is maintained for preferably 1 to 60 seconds, more preferably 3 to 30 seconds. The moist heat treatment can be carried out, for example, by using a powder / granular sterilization device described in Japanese Patent No. 2784505 specification and introducing saturated steam into a container for the treatment target (white wheat bran) in the device.

[0020] In the present invention, the average particle size of the heat-treated white wheat bran is not particularly limited, but from the viewpoint of further improving the texture and flavor of breads and ensuring food safety, it is preferably 200 μm or less, more preferably 30 to 180 μm, and even more preferably 40 to 120 μm. In the present invention, the "average particle size" refers to the volume cumulative particle size D50 at 50% cumulative volume when measured in a dry state using a laser diffraction scattering type particle size distribution measuring device (for example, "Microtrack Particle Size Distribution Measuring Device 9200FRA" manufactured by Nikkiso Co., Ltd.).

[0021] The content of the heat-treated white wheat bran in the cereal flour used in the present invention is 5 to 30% by mass, preferably 5 to 25% by mass, and more preferably 10 to 20% by mass. If the content of the heat-treated white wheat bran in the cereal flour is less than 5% by mass, there is little point in using the heat-treated white wheat bran, and if it exceeds 30% by mass, the effect of the bran in bread becomes excessive, and the texture, flavor, etc. may be deteriorated.

[0022] The flour used in the present invention typically contains one or more types of flour selected from the above-mentioned flours and starches as flours other than the heat-treated white wheat bran. The other flours may be appropriately adjusted depending on the type of bread to be produced, but are typically wheat flours. The content of the flours other than the heat-treated white wheat bran in the flour used in the present invention is preferably 75 to 95% by mass, more preferably 80 to 90% by mass.

[0023] A preferred example of the other cereal flours is wheat flour with a protein content of 10.5% by mass or more (hereinafter, also referred to as "specific wheat flour"). Wheat flour distributed as strong flour typically has a protein content of 10.5% by mass or more. When specific wheat flour is contained in the cereal flours that are the raw materials of breads, the texture and flavor of the breads are improved, and the secondary processability of the dough, which is an intermediate product of the bread production, can be improved. In addition, according to the findings of the present inventors, when breads produced using a certain amount or more of strong flour and through a fermentation process are heated in a microwave oven, they are prone to problems such as increased stiffness (hardness) and decreased meltability in the mouth, and there is a tendency for the quality to deteriorate significantly. However, since the breads of the present invention are produced using cereal flours containing a certain amount of heat-treated white wheat bran, even when strong flour is used in a certain amount or more and through a fermentation process, the occurrence of such problems is suppressed, and the texture and flavor are good. In this specification, the crude protein content of wheat flour is a value measured by the Kjeldahl method.

[0024] The content of the specific wheat flour in the cereal flour used in the present invention is preferably 40% by mass or more, more preferably 75 to 95% by mass. If the content of the specific wheat flour in the cereal flour is too low, there is little point in using it, and if the content is too high, the texture after heating in a microwave oven may be too chewy and the flavor may be poor.

[0025] The breads of the present invention may contain ingredients other than cereal flour (hereinafter also referred to as "secondary ingredients") as ingredients. In other words, the breads of the present invention may be produced using secondary ingredients in addition to cereal flour. As the secondary ingredients, any ingredient that can be used in the production of breads can be used without any particular limitation, and examples thereof include yeast food, sugars, salt, oils and fats, chicken eggs, dairy products, thickeners, leavening agents, and gluten. Depending on the type of bread to be produced, one of these ingredients can be used alone, or two or more of them can be used in combination.

[0026] The present invention is applicable to various types of bread, such as white bread, rolls, sweet bread, savory bread (hamburgers, hot dogs, hot sandwiches, panini, yakisoba bread, other sandwiches, curry bread, piroshki, pizza, etc.), croissants, Danish, brioche, French bread, German bread (Kaisersemmel, etc.), focaccia, and panettone.

[0027] The breads of the present invention may be room temperature foods, refrigerated foods, or frozen foods. Here, "room temperature foods" refers to foods that can be stored at an ambient temperature of 5 to 30°C, "refrigerated foods" refers to foods that can be stored at an ambient temperature of 0 to 10°C, and "frozen foods" refers to foods that can be stored at an ambient temperature of -30 to -15°C.

[0028] The bread of the present invention is heated in a microwave oven before eating. By heating the bread of the present invention in a microwave oven just before eating, it is possible to obtain a good texture and flavor equivalent to that when eaten immediately after production. In the present invention, the term "microwave oven" refers to a heating cooker that performs microwave heating. Bread can be heated in a microwave oven according to a conventional method, and the microwave oven used is not particularly limited.

[0029] Next, the method for producing breads of the present invention will be described. The method for producing breads of the present invention will be mainly described with respect to the different configuration from the above-mentioned breads of the present invention. For the points not specifically explained below in the method for producing breads of the present invention, the above-mentioned explanation of the breads of the present invention will be applied as appropriate.

[0030] The method for producing bread of the present invention includes a dough preparation step of preparing dough using cereal flour, a cooking step of cooking the dough to obtain bread, and a microwave heating step of heating the bread in a microwave oven.

[0031] In the dough preparation step, dough is prepared using dough ingredients containing cereal flour. The dough ingredients are typically mainly composed of cereal flour. The content of cereal flour in the dough ingredients is preferably 50% by mass or more, more preferably 50 to 80% by mass, based on the total mass of the dough ingredients, and may be 100% by mass, i.e., the entire dough ingredients may be cereal flour. The flours, which are part of the dough ingredients, contain at least heat-treated white wheat bran. The content of heat-treated white wheat bran in the flours is as described above. The flours may also contain other flours (e.g., high-protein wheat flour) and auxiliary ingredients other than the heat-treated white wheat bran.

[0032] In the dough preparation step, the method of preparing the dough is not particularly limited, and can be carried out using a conventionally known dough preparation method. Examples of the dough preparation method that can be used in the present invention include the straight dough method, sponge dough method, quick dough method, and liquid dough method.

[0033] The dough preparation step is a step of preparing dough to be subjected to the subsequent cooking step, and in addition to the step of preparing dough using dough ingredients containing cereal flour, it may also include, for example, a fermentation step of fermenting the prepared dough, and a step of dividing and shaping the prepared dough. In the fermentation step, the dough can be fermented according to a conventional method. As mentioned above, breads produced through a fermentation step tend to have a significant deterioration in quality when heated in a microwave oven, but the method for producing breads of the present invention uses flour containing a specific amount of heat-treated white wheat bran to prepare the dough, so that breads with good texture and flavor can be produced even when a fermentation step is carried out.

[0034] The dough preparation step can be carried out in accordance with a conventional bread making method. For example, when preparing dough using the straight method, the dough preparation step can be carried out, for example, as follows: First, dough ingredients are mixed and kneaded to prepare dough. Next, the prepared dough is subjected to a primary fermentation, and then the dough is divided, rolled as necessary, rested as necessary, shaped, and then subjected to a proofing fermentation (secondary fermentation). When preparing dough using the sponge method, the dough preparation step can be carried out, for example, by the following procedure. First, a part of the dough ingredients, yeast, water, and other ingredients as necessary are mixed and kneaded to prepare dough, and the dough is fermented to prepare sponge. Next, the remaining dough ingredients, other ingredients as necessary, and water are added to the sponge and kneaded, and the first fermentation is performed, followed by dividing and rolling, and then resting as necessary, shaping, and then proofing (secondary fermentation).

[0035] In the cooking step, the dough prepared in the dough preparation step is cooked. This produces the desired bread. Although the method for cooking the dough is not particularly limited, a method of baking the dough using an oven is typically used. The dough to be cooked in the cooking step may be refrigerated or frozen. That is, the method for producing breads of the present invention may include a refrigeration or freezing step of refrigerating or freezing the dough prepared in the dough preparation step between the dough preparation step and the cooking step. In this case, the refrigerated or frozen dough that has been subjected to the refrigeration or freezing step is cooked in the cooking step.

[0036] In the microwave heating step, the bread obtained in the cooking step is heated in a microwave oven. The microwave heating step is carried out in order to improve the texture and flavor of the bread obtained in the cooking step, or to make the bread edible. Therefore, the microwave heating step is usually carried out immediately before eating the bread. The microwave oven used in the microwave heating step is not particularly limited, and may be, for example, a typical microwave oven with an output of 500 to 600 W, or a higher output of 1000 to 1800 W. The heating conditions for heating bread in a microwave oven are also not particularly limited, and an example of the heating conditions is such that the temperature of the bread immediately after heating in the microwave oven is 50 to 95° C. The bread that has been subjected to the microwave heating step may be eaten immediately after the microwave heating step, or may be left to cool at room temperature for a few minutes before eating.

[0037] The microwave heating step is typically carried out a predetermined time after the end of the cooking step, and the time from the end of the cooking step to the carrying out of the microwave heating step is not particularly limited, and may be, for example, several minutes, several hours, several days, several months, or several years. The bread manufacturing method of the present invention may have a storage step for storing the bread obtained in the cooking step between the cooking step and the microwave heating step. The storage step may be a step of storing the bread at room temperature, refrigerating, or freezing.

[0038] The present invention includes a bread mix to be heated in a microwave oven before eating. The bread mix of the present invention contains cereal flours, and the cereal flours contain heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the cereal flours is 5 to 30 mass %. An example of the bread mix of the present invention is a dough ingredient used in the dough preparation step in the bread manufacturing method of the present invention. As described above, this dough ingredient may further contain auxiliary ingredients in addition to cereal flour. The bread mix of the present invention can be used in the same manner as this type of bread mix, and is typically used to prepare dough by adding an aqueous liquid such as water. The above-mentioned explanation of the bread of the present invention and the manufacturing method thereof is appropriately applied to the bread mix of the present invention. EXAMPLES

[0039] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0040] (Production of wheat bran A) ASW, which is white wheat and medium quality wheat, was used as the raw wheat, which was refined and pulverized in a roll type pulverizer, and the pulverized material was classified using a sieve with an opening of 200 μm, and wheat bran was collected as the residue on the sieve. Next, the collected wheat bran was impact-pulverized using a turbo mill (manufactured by Tokyo Flour Mills, Ltd.), and then the pulverized material was subjected to a moist heat treatment. The moist heat treatment was performed using the powder sterilization device described in Patent No. 2784505, under conditions where the product temperature of the wheat bran to be treated was maintained at 90° C. for 5 seconds while introducing saturated steam into the container to be treated in the device. Next, the pulverized product after the moist heat treatment was finely pulverized using an impact type fine grinding machine (ACM Pulverizer, manufactured by Hosokawa Micron Corporation), and then classified using a sieve with a mesh size of 150 μm. The fraction with a particle size of less than 150 μm that passed through the sieve was separated to produce the desired wheat bran A (moisture-heat treated product of white wheat bran with an average particle size of 90 μm).

[0041] (Production of wheat bran B) The target wheat bran B (dry-heat-treated red wheat bran with an average particle size of 90 μm) was produced in the same manner as in the above (production of wheat bran A), except that in the above (production of wheat bran A), wheat and hard wheat No. 1 Canada Western Red Spring (1CW, produced in Canada) was used as the raw wheat, and dry heat treatment was performed instead of moist heat treatment. The dry heat treatment was performed using a device with a similar configuration to the heat treatment stirring device described in JP 2004-9022 A, under conditions where the product temperature of the wheat bran to be treated was maintained at 120° C. for 25 minutes.

[0042] (Production of wheat bran C) The desired wheat bran C (non-heat-treated white wheat bran with an average particle size of 90 μm) was produced in the same manner as described above (Production of wheat bran A), except that the moist heat treatment was not performed.

[0043] [Examples 1 to 5 and Comparative Examples 1 to 3: Production of breads by the straight method] A dough ingredient consisting of cereal flour and auxiliary ingredients was used to produce a type of bread, called roll bread, by the straight method. The cereal flour used was strong flour (protein content 11.8% by mass) and one of wheat bran A to C. When the wheat bran content in the cereal flour was 15% by mass, the auxiliary ingredient A below was used, and when the content was other than 15% by mass, the auxiliary ingredient B below was used. First, all the dough ingredients were put into a commercially available mixer and mixed at low speed for 10 minutes, at medium-low speed for 7 minutes, and at medium-high speed for 1 to 2 minutes to obtain a dough with a kneading temperature of 28° C. Next, the obtained dough was left to ferment for 80 minutes in an environment with an ambient temperature of 27° C. and a relative humidity of 75% (primary fermentation), and the fermented dough was divided into 70 g portions and rested for 15 minutes in an ambient temperature of 25° C., after which it was molded into a predetermined shape and left to ferment for 70 minutes in an ambient temperature of 38° C. and a relative humidity of 85% (proofing), and the proofed dough was baked in an oven at 220° C. for 8 to 9 minutes to produce roll bread.

[0044] <Auxiliary raw material A> Gluten preparation ("H-10" manufactured by Ogawa Flour Milling Co., Ltd.): 5 parts by weight Yeast food ("C-Anti S" manufactured by Oriental Yeast Co., Ltd.): 0.1 parts by weight Emulsifier (Riken Vitamin Co., Ltd. "Panmac 200V"): 0.3 parts by weight Fresh yeast: 3 parts by weight Salt: 1.5 parts by weight ·Cast sugar: 15 parts by mass Skim milk powder: 3 parts by weight Shortening: 10 parts by weight Whole eggs: 5 parts by weight ·Water: 68 parts by mass

[0045] <Auxiliary raw material B> Gluten preparation ("H-10" manufactured by Ogawa Flour Milling Co., Ltd.): 1.7 to 8.4 parts by weight Yeast food ("C-Anti S" manufactured by Oriental Yeast Co., Ltd.): 0.1 parts by weight Emulsifier (Riken Vitamin Co., Ltd. "Panmac 200V"): 0.3 parts by weight Fresh yeast: 3 parts by weight Salt: 1.5 parts by weight ·Cast sugar: 15 parts by mass Skim milk powder: 3 parts by weight Shortening: 10 parts by weight Whole eggs: 5 parts by weight ·Water: 63~75 parts by mass

[0046] [Evaluation test] After baking, the roll bread of each Example and Comparative Example was wrapped in a plastic bag and stored at room temperature for 24 hours, then heated in a microwave oven (output 600W) until the product temperature reached 60°C, and left to stand at room temperature for 5 minutes to be used as the bread to be evaluated. The bread to be evaluated was eaten by 10 trained panelists, who evaluated the texture (hardness, melting in the mouth) and flavor (harshness) according to the following evaluation criteria. The following evaluation criteria are based on Comparative Example 2 as the "standard," and evaluation is performed by comparing the evaluation target with this standard. The average of the 10 evaluation points given by the 10 panelists was used as the evaluation score for the bread. The results are shown in Table 1 below.

[0047] <Evaluation criteria for texture> 5 points: Less graininess compared to the standard, with an excellent texture. 4 points: Slightly less chewy than the standard, with an excellent texture. 3 points: The bite is of the same quality as the standard and the texture is fine. 2 points: Slightly tougher than the standard, with a slightly inferior texture. 1 point: Compared to the standard, it is chewier and has an inferior texture. <Evaluation criteria for melting in the mouth (texture)> 5 points: Excellent melt-in-the-mouth feel and excellent texture compared to the benchmark. 4 points: Slightly better melt-in-the-mouth feel and excellent texture compared to the standard. 3 points: The melt-in-the-mouth quality is the same as the standard, and the texture is at an acceptable level. 2 points: Compared to the standard, the melt-in-the-mouth feel is slightly inferior and the texture is slightly inferior. 1 point: Poor melt-in-the-mouth texture compared to the standard. <Evaluation criteria for bitterness (flavor)> 5 points: No bitterness or very little bitterness compared to the standard, and excellent flavor. 4 points: Less bitter than the standard and has excellent flavor. 3 points: The flavor is the same as the standard and there is no problem with the flavor. 2 points: Slightly bitter and slightly inferior in flavor compared to the standard. 1 point: Compared to the standard, it has a stronger bitterness and is inferior in flavor.

[0048] [Table 1]

[0049] As shown in Table 1, the breads of each Example contained heat-treated white wheat bran (wheat bran A) in the flour used to make the bread, and the content of heat-treated white wheat bran in the flour was in the range of 5 to 30 mass%, so that the breads had superior texture and flavor compared to the comparative examples which did not meet these requirements.

Claims

1. Bread containing cereal flour as an ingredient and to be eaten after heating in a microwave oven, The bread, wherein the cereal flour contains heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the cereal flour is 5 to 30 mass%.

2. 2. The bread according to claim 1, wherein the cereal flour contains wheat flour having a protein content of 10.5% by mass or more, and the content of the wheat flour in the cereal flour is 40% by mass or more.

3. The bread according to claim 1 or 2, wherein the heat-treated white wheat bran has an average particle size of 200 μm or less.

4. The bread according to claim 1 or 2, wherein the heat-treated white wheat bran is a moist heat-treated white wheat bran.

5. 3. The bread according to claim 1 or 2, which is a frozen food.

6. A bread mix to be heated in a microwave oven and then eaten, A bread mix comprising cereal flours, the cereal flours including heat-treated white wheat bran, the content of the heat-treated white wheat bran in the cereal flours being 5 to 30 mass %.

7. The method includes a dough preparation step of preparing dough using cereal flour, a cooking step of cooking the dough to obtain bread, and a microwave oven heating step of heating the bread in a microwave oven, The method for producing bread, wherein the cereal flour contains heat-treated white wheat bran, and the content of the heat-treated white wheat bran in the cereal flour is 5 to 30 mass%.

8. The method for producing bread according to claim 7 , wherein the dough preparation step includes a step of fermenting the dough.