Making bread improving material for breads processed in freezing process, bread dough and breads

Abstract

To provide making bread improving material for breads processed in a freezing process capable of producing frozen bread dough capable of producing breads having volume, good soft taste without dryness and good melt-in-your-mouth texture when used for frozen bread dough, and capable of producing frozen breads having volume, good soft taste without dryness and good melt-in-your-mouth texture even after thawed or re-heated when used for frozen breads.SOLUTION: The making bread improving material for breads processed in a freezing process includes thickener and glycolytic enzyme, including the following thickener (A) and thickener (B) as the thickener. A content of the thickener (A) in the thickener preferably included in the making bread improving material is 5.0 to 60.0 mass% and a content of the thickener (B) preferably is 40.0 to 95.0 mass%. The thickener (A) is xanthan gum, and the thickener (B) is one or more selected from tara gum and guar gum.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a bread-making improving agent, bread dough, and breads. [Background technology]

[0002] In the manufacture of bread, frozen dough may be used, which is prepared by freezing the dough after production or by freezing the dough after shaping. Frozen dough has the advantage that bread can be manufactured by simply thawing and final fermentation (proofing process) as necessary, and then heating the resulting dough, thereby saving labor and shortening the manufacturing time.

[0003] On the other hand, however, freezing bread dough causes damage to the yeast and gluten structure in the dough, and the quality of the bread obtained by thawing and heating the frozen dough deteriorates, with a particularly noticeable decrease in volume and a worsening of the texture. This problem intensifies the longer the dough is frozen, so in order to obtain bread of consistent quality, it is necessary to control the freezing period, for example by limiting it to a certain range.

[0004] Therefore, instead of using frozen dough in the manufacture of breads, or in parallel with it, breads obtained by heating dough and then freezing the resulting breads (hereinafter simply referred to as "frozen breads") are also being used. Frozen breads are made by heating dough, letting it rise, and then freezing it, so compared to when frozen dough is used, the volume of the breads is less likely to decrease after thawing and reheating. However, compared to breads before freezing, frozen breads have issues such as becoming dry and losing softness due to reduced moisture and aging, resulting in a poor texture and poor melt-in-the-mouth feel.

[0005] To solve these problems, various bread-making improvers and compositions using emulsifiers, thickeners, enzymes, etc. have been investigated. For example, Patent Document 1 discloses a frozen dough improving material that uses an emulsifier and is characterized by blending gluten in which diacetyl tartaric acid monoglyceride is attached in a form encapsulated in a solid fat having an ascending melting point within a specific temperature range.

[0006] Patent Document 2 discloses breads containing a composition using a thickener, the breads being baked and frozen and using pregelatinized starch and one or more thickeners selected from hydroxypropylmethylcellulose, carboxymethylcellulose, and gums.

[0007] Patent Document 3 discloses an enzyme-based quality improver for frozen laminated bread dough, which contains hemicellulase, α-amylase, and a specific emulsifier. Patent Document 4 discloses an enzyme-based quality improver for frozen baked bread, which contains one or more thickening polysaccharides selected from a specific group of thickening polysaccharides, glucosyltransferase, and a fermented grain flour. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 8-196199 [Patent Document 2] JP 2019-198273 A [Patent Document 3] Patent Publication No. 2021-029118 [Patent Document 4] Patent Publication No. 2022-068461 Summary of the Invention [Problem to be solved by the invention]

[0009] The inventions disclosed in Patent Documents 1 to 4 that have been previously investigated have the following problems. The invention described in Patent Document 1 uses an emulsifier, which deteriorates the flavor of the resulting bread and fails to improve the poor texture of frozen bread, such as its dryness.

[0010] The invention described in Patent Document 2 can certainly improve the deterioration of the texture of frozen breads, but there is a problem that the melting in the mouth is poor because pregelatinized starch is used in addition to a thickener. In addition, the invention described in Patent Document 2 tends to make the texture of frozen breads hard, and there is still room for further study on the effect of improving the deterioration of the texture. Furthermore, Patent Document 2 does not disclose the use of the invention described in the same document for frozen bread dough, and it was not possible to improve the problem of volume loss during thawing and heating treatment that occurs when frozen bread dough is used.

[0011] The invention described in Patent Document 3 could not improve the dryness of frozen breads. In addition, since it is for frozen laminated bread dough, there is a problem that the type of bread that can be used with the invention described in Patent Document 3 is limited.

[0012] According to the invention described in Patent Document 4, it is possible to prevent frozen bread from becoming dry and to obtain a soft texture, but the document does not mention the effect of improving the melt-in-the-mouth texture of frozen bread or the effect on frozen bread dough that has been frozen before being heat-treated, and it was not possible to improve the problem of volume reduction that occurs when frozen bread dough is used during thawing and heat treatment.

[0013] Therefore, it has been difficult to solve both the problems that arise when frozen dough is used and the problems that arise when frozen breads are used in the conventional inventions. Therefore, there has been a demand for a method that solves the above problems of breads that have undergone a freezing process, such as a freezing process at the dough stage before baking or a freezing process at the bread stage after baking.

[0014] Therefore, the object of the present invention is to provide a bread-making improving agent which, when used for frozen bread dough, can give frozen bread dough that is voluminous, has a soft and good texture without being dry, and melts easily in the mouth, and which, when used for frozen bread, can give frozen bread that is soft and has a good texture without being dry, and melts easily in the mouth, even after thawing or reheating. [Means for solving the problem]

[0015] As a result of intensive research, the present inventors have found that the problems occurring in the above-mentioned breads that require a freezing process can be solved by using a composition containing specific types of thickeners and a glycolytic enzyme, and have thus completed the present invention. The present invention has the following configuration.

[0016] (1) A composition comprising a thickener and a glycolytic enzyme, A bread-making improving agent for bread having a freezing process, wherein the thickener comprises the following thickener (A) and the following thickener (B). Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum

[0017] (2) The bread-making improving material according to (1), wherein the content of thickener (A) in the thickeners contained in the bread-making improving material is 5.0 to 60.0% by mass, and the content of thickener (B) is 40.0 to 95.0% by mass.

[0018] (3) The bread-making improving agent according to (1) or (2), wherein the thickener (B) contains tara gum.

[0019] (4) The bread-making improving agent according to any one of (1) to (3), further comprising 30.0 to 99.9 mass % of fats and oils.

[0020] (5) The bread-making improving agent according to (4), which is an oil and fat composition having a moisture content of 20% by mass or less.

[0021] (6) The bread-making improving agent according to (5), wherein the content of the thickener in the bread-making improving agent is 0.1 to 69.99% by mass.

[0022] (7) A composition comprising a thickener and a glycolytic enzyme, The thickener comprises the following thickener (A) and thickener (B). Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum

[0023] (8) The bread dough according to (7), containing a bread-making improving material including a thickener (A), a thickener (B), and a glycolytic enzyme.

[0024] (9) Breads which are heat-treated products of the bread dough described in (7) or (8).

[0025] (7) A method for improving frozen bread dough and frozen bread, which comprises adding a thickener containing the following thickener (A) and the following thickener (B) and a sugar-degrading enzyme to bread dough. Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum Effect of the Invention

[0026] According to the present invention, when frozen bread dough is used to produce breads, the resulting breads are voluminous, have a good texture with a soft texture that is not dry, and melt easily in the mouth. Furthermore, when breads are frozen to produce frozen breads, even if the frozen breads are thawed or reheated, the resulting breads have a good texture with a soft texture that is suppressed from being dry, and melt easily in the mouth. A bread-making improving agent can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0027] Hereinafter, preferred embodiments of the present invention will be described. The present invention is not limited to the following description, and each component can be appropriately modified without departing from the gist of the present invention.

[0028] [Bread-making improver for breads with freezing process] The bread-making improving agent for bread having a freezing process of the present invention (hereinafter simply referred to as "the bread-making improving agent of the present invention") contains a thickener and a glycolytic enzyme, and the thickener includes the following thickener (A) and thickener (B). Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum

[0029] <Thickener> Examples of thickeners that can be contained in the bread-making improving material of the present invention include xanthan gum, glucomannan, tara gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, agar, gelatin, dextrin, starch, modified starch, etc., and one or more types selected from these can be used.

[0030] Among these thickening agents, the bread-making improving agent of the present invention is required to contain the following thickening agent (A) and thickening agent (B) as thickening agents. By containing thickening agent (A) and thickening agent (B), when breads are produced using frozen bread dough, breads with more volume, good texture, and good melting in the mouth can be obtained, and when breads are frozen, the breads that are thawed or reheated become soft, have a good texture with reduced dryness, and good melting in the mouth. Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum

[0031] In the bread-making improver of the present invention, although it varies depending on the combination of thickener (A) and thickener (B), the content of thickener (A) in the thickeners contained in the bread-making improver of the present invention is 5.0 to 60.0% by mass, preferably 10.0 to 50.0% by mass, particularly preferably 18.0 to 48.0% by mass, and most preferably 22.0 to 48.0% by mass. The content of thickener (B) in the thickeners contained in the bread-making improver of the present invention is 40.0 to 95.0% by mass, preferably 50.0 to 90.0% by mass, particularly preferably 52.0 to 82.0% by mass, and most preferably 52.0 to 78.0% by mass.

[0032] Further, the bread-making improver of the present invention may contain other thickeners other than thickener (A) and thickener (B). However, in order to further enhance the effects of the present invention, it is preferable that the thickener mainly consists of thickener (A) and thickener (B), and particularly preferably that the thickener consists only of thickener (A) and thickener (B). That the thickener mainly consists of thickener (A) and thickener (B) means that the proportion of thickener (A) and thickener (B) in the thickener accounts for 60% by mass or more, and preferably accounts for 70% by mass or more. When containing the above-mentioned other thickeners, the content thereof is preferably 20% by mass or less, and more preferably 10% by mass or less, based on the thickeners contained in the bread-making improver of the present invention.

[0033] Hereinafter, the preferable conditions for each combination of thickener (A) and thickener (B) contained in the bread-making improver of the present invention will be described in detail. <I. When thickener (A) is xanthan gum and thickener (B) is tara gum> The content of xanthan gum in the thickeners contained in the bread-making improver of the present invention is preferably 5.0 to 60.0% by mass, more preferably 15.0 to 50.0% by mass, and even more preferably 25.0 to 40.0% by mass. The content of tara gum in the thickeners contained in the bread-making improver of the present invention is preferably 40.0 to 95.0% by mass, more preferably 50.0 to 85.0% by mass, and even more preferably 60.0 to 75.0% by mass.

[0034] <II. When thickener (A) is xanthan gum and thickener (B) is guar gum> The content of xanthan gum in the thickener contained in the bread improver of the present invention is preferably 5.0 to 60.0% by mass, more preferably 10.0 to 40.0% by mass, and even more preferably 15.0 to 25.0% by mass. The content of guar gum in the thickener contained in the bread improver of the present invention is preferably 40.0 to 95.0% by mass, more preferably 60.0 to 90.0% by mass, and even more preferably 75.0 to 85.0% by mass.

[0035] <III. When thickener (A) is xanthan gum and thickeners (B) are tara gum and guar gum>> The content of xanthan gum in the thickener contained in the bread improver of the present invention is preferably 5.0 to 60.0% by mass, more preferably 10.0 to 50.0% by mass, and even more preferably 20.0 to 40.0% by mass. The content of tara gum in the thickener contained in the bread improver of the present invention is preferably 5.0 to 90.0% by mass, more preferably 5.0 to 85.0% by mass, and even more preferably 10.0 to 70.0% by mass. The content of guar gum in the thickener contained in the bread improver of the present invention is preferably 5.0 to 90.0% by mass, more preferably 5.0 to 85.0% by mass, and even more preferably 10.0 to 70.0% by mass.

[0036] In the bread-making improving agent of the present invention, whether used for frozen dough or frozen bread, from the viewpoint of further enhancing the effect of the present invention, among the combinations of thickeners (A) and (B), it is preferable that thickener (A) is xanthan gum and thickener (B) contains tara gum, and it is particularly preferable that thickener (B) consists of tara gum. "The thickener (B) consists of tara gum" refers to the case where the content of tara gum in thickener (B) is 90% by mass or more, more preferably 95% by mass or more, and particularly preferably consists of only tara gum.

[0037] In the present invention, depending on the form of the bread-making improving agent, from the viewpoint that when used in frozen bread dough in particular, it is easy to obtain frozen bread dough that is more voluminous, has a good texture and melts in the mouth, and when used in frozen breads, it is easy to obtain frozen breads that are softer, have a good texture with less dryness and melts in the mouth, the content of the thickener in the bread-making improving agent of the present invention is preferably 0.1 to 99.99 mass%, more preferably 1.0 to 99.9 mass%, and preferably 3.0 to 99.9 mass%.

[0038] When the bread-making improving material of the present invention is in the form of an oil / fat composition containing an oil / fat described below, the content of the thickener in the improving material of the present invention is preferably 0.1 to 69.99 mass%, more preferably 1.0 to 59.99 mass%, even more preferably 3.0 to 59.99 mass%, particularly preferably 5.0 to 59.99 mass%, and most preferably 15.0 to 59.99 mass%.

[0039] When the bread-making improving material of the present invention is in a form other than an oil or fat composition, the content of the thickener in the improving material of the present invention is preferably 60.0 to 99.99 mass%, more preferably 70.0 to 99.9 mass%, and even more preferably 80.0 to 99.9 mass%.

[0040] <Glycolytic enzyme> The bread-making improving agent of the present invention contains a glycolytic enzyme. Examples of the saccharolytic enzymes that can be contained in the bread-making improving agent of the present invention include amylases such as α-amylase, maltose-producing α-amylase, maltooligosaccharide-producing α-amylase, β-amylase, glucoamylase, and isoamylase; maltase, isomaltase, sucrase, lactase, trehalase, pullulanase, hemicellulase, cellulase, and pectinase. One or more kinds selected from these saccharolytic enzymes can be used in the bread-making improving agent of the present invention.

[0041] From the viewpoint that, when used in frozen dough, the bread-making improving agent of the present invention tends to produce frozen dough that is more voluminous, has a good texture, and melts in the mouth, and from the viewpoint that, when used in frozen bread, frozen breads are likely to produce softer, more favorable texture with less dryness, and has a good melting property, the bread-making improving agent of the present invention preferably contains one or more of the above-mentioned glycolytic enzymes selected from amylases and hemicellulases, more preferably contains one or more of the above-mentioned maltogenic α-amylase, endo-type α-amylase, and hemicellulase, and even more preferably contains all of maltogenic α-amylase, endo-type α-amylase, and hemicellulase. That is, the most preferred embodiment of the bread-making improving agent of the present invention contains maltogenic α-amylase, endo-type α-amylase, and hemicellulase as glycolytic enzymes.

[0042] <Maltose-producing α-amylase> Maltose-forming α-amylase, which is one of the enzymes that the bread-making improving agent of the present invention preferably contains as a glycolytic enzyme, will be described in detail below. The maltose-producing α-amylase that can be contained in the bread-making improving material of the present invention is an exo-type α-amylase that cleaves α-1,4 glucoside bonds to produce maltose, among amylases, which are enzymes that hydrolyze the glycosidic bonds in the structure of polysaccharides and sugars, including starch.

[0043] The bread-making improving agent of the present invention can use a commercially available maltose-producing α-amylase preparation as the maltose-producing α-amylase. Examples of commercially available maltose-producing α-amylase preparations include Coclase (registered trademark) (manufactured by Mitsubishi Chemical Foods Corporation), Novamyl (registered trademark) 10000BG, Novamyl (registered trademark) L, Novamyl (registered trademark) 3D, Maltogenase (registered trademark) (all manufactured by Novozymes Japan), Grindamyl (registered trademark) MAX-LIFE100 (manufactured by Danisco Japan), etc.

[0044] The origin of the maltose-producing α-amylase used in the bread-making improving agent of the present invention is not particularly limited, and those obtained from animals, plants, molds, bacteria, etc. can be used.

[0045] The optimum temperature of the maltose-producing α-amylase used in the bread-making improving agent of the present invention is not particularly limited, and any optimum temperature can be used. From the viewpoint of further enhancing the effects of the present invention, the optimum temperature is preferably 60 to 95°C, more preferably 65 to 95°C, and even more preferably 65 to 90°C.

[0046] From the viewpoint that, when used in frozen bread dough, in particular, frozen dough that produces breads that are more voluminous, have a good texture, and melt easily in the mouth, and from the viewpoint that, when used in frozen breads, frozen breads that are softer, have a good texture with less dryness, and melt easily in the mouth, the bread-making improving agent of the present invention preferably contains 10 to 20,000 units of maltose-forming α-amylase in 100 g of the bread-making improving agent of the present invention, more preferably 50 to 10,000 units, even more preferably 100 to 7,500 units, particularly preferably 150 to 2,000 units, and most preferably 150 to 1,000 units.

[0047] The enzyme activity of maltose-producing α-amylase can be measured by, for example, allowing the enzyme to act on the substrate maltotriose under optimal conditions (optimum temperature, optimum pH) and using as an index the amount of enzyme that produces 1 micromole of maltose per minute. Maltose can be measured, for example, by referring to "Quantitative Method of Reducing Sugars, 2nd Edition" (by Sakuzo Fukui, Academic Press Center). In the present invention, when referring to the enzyme activity of maltogenic α-amylase, unless otherwise specified, 1 g of Novamyl (registered trademark) 10000BG, a commercially available maltogenic α-amylase preparation, is defined as 10,000 units.

[0048] Furthermore, from the viewpoint that, when used in particular for frozen bread dough, frozen bread dough can be produced that has more volume, a good texture, and good melt-in-the-mouth properties, and from the viewpoint that, when used in frozen bread, frozen bread can be produced that has a softer texture with less dryness and good melt-in-the-mouth properties, the bread-making improving agent of the present invention preferably contains 2.0 to 200.0 units of maltose-forming α-amylase per gram of thickener contained in the bread-making improving agent of the present invention, more preferably 5.0 to 150.0 units, and even more preferably 10.0 to 100.0 units.

[0049] <Endo-type α-amylase> The endo-type α-amylase, which is one of the enzymes that the bread-making improving agent of the present invention preferably contains as a glycolytic enzyme, will be described in detail below. The endo-type α-amylase that can be contained in the bread-making improving material of the present invention is an amylase that randomly cleaves the α-1,4 glucoside bonds in the structure of polysaccharides and sugars, including starch, and examples of such enzymes include α-amylase.

[0050] In the bread-making improving agent of the present invention, a commercially available endo-type α-amylase preparation can also be used as the endo-type α-amylase. Examples of commercially available endo-type α-amylase preparations include Clystase L1, Biozyme (registered trademark) A (all manufactured by Amano Enzyme Co., Ltd.), Biotex (registered trademark) L#3000, Biotex (registered trademark) TS, Spitase (registered trademark) HS, Spitase (registered trademark) CP-40FG, Spitase (registered trademark) CP3, Spitase (registered trademark) L, Spitase (registered trademark) XP-404, Neospitase PK-2, T-50 (all manufactured by Nagase ChemteX Corporation), Grindamyl (registered trademark) A (manufactured by Danisco Japan Co., Ltd.), BAN, Fungamyl (registered trademark) (all manufactured by Novozymes Japan Co., Ltd.), Fukutamylase (registered trademark) 30, Fukutamylase (registered trademark) 50, Fukutamylase (registered trademark) 10L, Liquiphase L45 (all manufactured by HBI Corporation), VERON Soft+, VERONVERON Examples of such agents include M4, Sternzyme A6003 (all manufactured by Higuchi Shokai), Uniase (registered trademark) BM-8 (manufactured by Yakult Pharmaceutical Co., Ltd.), Softagen (registered trademark) 3H (manufactured by Taisho Technos Co., Ltd.), Bakezyme AN301 (registered trademark), MatL Classic (registered trademark), Mycolase (registered trademark), Bakezyme (registered trademark) P500 (manufactured by DSM), Sumiteam AS (registered trademark), and Sumiteam L (registered trademark) (all manufactured by Shin Nippon Chemical Industry Co., Ltd.).

[0051] The origin of the endo-type α-amylase used in the bread-making improving agent of the present invention is not particularly limited, and those obtained from animals, plants, molds, bacteria, etc. can be used.

[0052] The optimum temperature of the endo-type α-amylase used in the bread-making improving agent of the present invention is not particularly limited, and any optimum temperature can be used. From the viewpoint of further enhancing the effects of the present invention, the optimum temperature of the endo-type α-amylase is preferably 20 to 65°C, more preferably 25 to 60°C.

[0053] From the viewpoint that, when used in frozen bread dough, in particular, it becomes possible to produce bread dough that is more voluminous, has a good texture, and melts in the mouth easily, and that, when used in frozen bread, it becomes possible to produce frozen bread that is softer, has a good texture with less dryness, and melts in the mouth easily, it is preferable that the bread-making improving agent of the present invention contains endo-type α-amylase in the range of 1 to 1000 units per 100 g of the bread-making improving agent of the present invention, more preferably 3 to 500 units, even more preferably 5 to 300 units, particularly preferably 5 to 100 units, and most preferably 5 to 50 units.

[0054] The enzyme activity of endo-type α-amylase can be indicated, for example, by the amount of enzyme that decomposes 5,260 mg of starch per hour under conditions of 37° C. and pH 4.7 (also called fungal α-amylase units: FAU). In the present invention, when referring to the enzyme activity of endo-type α-amylase, unless otherwise specified, 1 g of Fungamyl Ultra WF G, a commercially available endo-type α-amylase preparation, is defined as 4450 units.

[0055] Furthermore, from the viewpoint that, when used in frozen bread dough, in particular, frozen bread dough will produce frozen bread dough that has a softer, more favorable texture with less dryness and good melt-in-the-mouth feel, and from the viewpoint that, when used in frozen breads, frozen breads will produce frozen breads that have a softer, more favorable texture with less dryness and good melt-in-the-mouth feel, when the bread-making improving agent of the present invention contains both maltogenic α-amylase and endo-type α-amylase, it is preferable to contain 0.01 to 2.0 units of endo-type α-amylase per unit of maltogenic α-amylase, more preferably 0.02 to 1.2 units, even more preferably 0.025 to 0.4 units, and particularly preferably 0.03 to 0.1 units.

[0056] From the viewpoint that, when used in frozen bread dough, frozen bread dough can be produced that has more volume, a good texture, and good melt-in-the-mouth breads, and from the viewpoint that, when used in frozen bread dough, frozen bread can be produced that has a softer, better texture with less dryness, and good melt-in-the-mouth frozen breads, it is preferable that the endo-type α-amylase is contained in the range of 0.1 to 15.0 units per gram of thickener contained in the bread-making improving material of the present invention, more preferably in the range of 0.3 to 10.0 units, and even more preferably in the range of 0.5 to 5.0 units.

[0057] <Hemicellulase> Hemicellulase, which is one of the enzymes that the bread-making improving agent of the present invention preferably contains as a glycolytic enzyme, will be described in detail below. The hemicellulase that can be contained in the bread-making improving agent of the present invention is a general term for enzymes that hydrolyze hemicellulose as a substrate. Hemicellulose is a polysaccharide that constitutes the cell walls of land plant cells, other than cellulose and pectin, and includes both water-soluble and insoluble hemicelluloses. Specific examples of hemicellulose include xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, and glucomannan. Therefore, hemicellulases can be specifically classified into xylanases that degrade xylan, arabinoxylanases that degrade arabinoxylan, etc. However, in reality, hemicellulases often have a mixture of these activities, and in fact, hemicellulase products that are actually on the market often also have a mixture of these activities.

[0058] In the present invention, among the above-mentioned hemicellulases, from the viewpoint of obtaining the effects of the present invention while making dough containing the bread-making improving agent of the present invention non-sticky and easy to handle, it is preferable to use a hemicellulase that uses arabinoxylan as the main substrate and has a ratio of substrate affinity for insoluble arabinoxylan to substrate affinity for water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) of 10 or more.

[0059] Here, "using arabinoxylan as the main substrate" in the present invention means that the activity of decomposing arabinoxylan is preferably 1000 units / g or more, more preferably 2000 units / g or more, and even more preferably 3000 units / g or more. Arabinoxylan as referred to here is not limited to insoluble or water-soluble arabinoxylan, and any arabinoxylan used as a substrate and activity above the lower limit above are also considered to be included in the phrase "using arabinoxylan as the main substrate". In the present invention, the enzyme activity of hemicellulase is defined as one unit, which is the amount of enzyme that produces reducing sugars equivalent to 1 micromole of xylose per minute.

[0060] Furthermore, from the viewpoint of obtaining the effects of the present invention while making dough containing the bread-making improving agent of the present invention easier to handle, the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) is preferably 10 or more, more preferably 15 or more, and even more preferably 20 or more. The upper limit is preferably 40 or less, more preferably 35 or less, and even more preferably 30 or less.

[0061] The ratio of the substrate affinity to the water-insoluble arabinoxylan to the substrate affinity to the water-soluble arabinoxylan can be calculated by, for example, the following methods (1) to (3).

[0062] (1) Measurement of enzyme activity against insoluble arabinoxylan 300μl of a suspension of an insoluble arabinoxylan preparation (XylazymeAX: manufactured by Megazyme) (40mg of sample suspended in 8ml of deionized water) is dispensed into a microplate and freeze-dried for measurement. 25μl of enzyme solution (0-40 units of enzyme suspended in 0.1M sodium acetate buffer, pH 4.6, containing bovine serum albumin (0.5mg / ml)) and 25μl of the buffer are dispensed into each well of the microplate to start the enzyme reaction, and after the enzyme reaction is carried out at 37℃ for 1 hour, 200μl of 1% (w / v) Tris buffer is added to stop the enzyme reaction. After leaving it at room temperature for 10 minutes, the supernatant obtained by centrifugation (3000g, 15 minutes) is read for absorbance at 600nm using a spectrophotometer. The solution to which the buffer was added instead of the enzyme solution is used as a blank.

[0063] (2) Measurement of enzyme activity against water-soluble arabinoxylan The enzyme reaction is started by dispensing 33 μl of water-soluble arabinoxylan solution (AZOWAX: manufactured by Megazyme) and 33 μl of enzyme solution (enzyme suspended at 0-40 units in 0.1 M sodium acetate buffer, pH 4.6, containing bovine serum albumin (0.5 mg / ml)) into each well of the microplate. After the enzyme reaction is carried out at 37°C for 1 hour, 140 μl of ethanol is added to stop the enzyme reaction. After leaving the mixture at room temperature for 10 minutes, the mixture is centrifuged (3000 g, 15 minutes) and the absorbance of the obtained supernatant is read at 600 nm using a spectrophotometer. A blank containing a buffer solution instead of the enzyme solution is used.

[0064] (3) Calculation of the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan For each enzyme, both the enzyme activity (1) and (2) above are measured, and from the results, the "ratio of substrate affinity for insoluble arabinoxylan to substrate affinity for water-soluble arabinoxylan" is calculated as follows. A nonlinear regression curve Y=Ymax ×(1-eK ×X) (Y is absorbance, X is the amount of enzyme) is plotted for each absorbance and enzyme content, and the slope (S) of the linear portion, preferably within the range of 1 / 10 or less of the maximum value of Y, is calculated using the following formula. Slope(S)=(Ymax × K) / 1.0536 Here, the ratio of these slopes, i.e., the value S(insoluble arabinoxylan) / S(water-soluble arabinoxylan), is defined as the "ratio of substrate affinity for insoluble arabinoxylan to substrate affinity for water-soluble arabinoxylan."

[0065] The origin of the hemicellulase used in the bread-making improving agent of the present invention is not particularly limited, and hemicellulase obtained from animals, plants, molds, bacteria, etc. can be used.

[0066] Moreover, the optimum temperature of the hemicellulase used in the bread-making improving agent of the present invention is not particularly limited, and any hemicellulase having an optimum temperature can be used. From the viewpoint of further enhancing the effects of the present invention, the optimum temperature of the hemicellulase is preferably 20 to 90°C, more preferably 25 to 50°C, and even more preferably 25 to 40°C.

[0067] From the viewpoint that, when used in frozen bread dough, in particular, frozen bread dough that produces breads that are more voluminous, have a good texture, and melt easily in the mouth, and from the viewpoint that, when used in frozen breads, frozen breads that are softer, have a good texture with less dryness, and melt easily in the mouth, the bread-making improving agent of the present invention preferably contains hemicellulase in the range of 10 to 10,000 units, more preferably 20 to 5,000 units, even more preferably 30 to 2,500 units, even more preferably 30 to 900 units, particularly preferably 30 to 600 units, and most preferably 30 to 300 units per 100 g of the bread-making improving agent.

[0068] Furthermore, from the viewpoint that, when used in frozen bread dough, the bread dough will produce frozen bread dough that has a softer, more favorable texture with less dryness and good melt-in-the-mouth feel, and that, when used in frozen breads, frozen breads will produce frozen breads that have a softer, more favorable texture with less dryness and good melt-in-the-mouth feel, when the bread-making improving agent of the present invention contains both maltose-forming α-amylase and hemicellulase, it is preferable for the bread-making improving agent of the present invention to contain 0.1 to 5.0 units of hemicellulase per unit of maltose-forming α-amylase contained in the bread-making improving agent of the present invention, more preferably 0.15 to 2.5 units, and even more preferably 0.2 to 1.0 unit.

[0069] Furthermore, from the viewpoint that, when used in frozen bread dough in particular, it is possible to produce breads that are more voluminous, have a good texture, and melt easily in the mouth, and that, when used in frozen breads, it is possible to produce frozen breads that are softer, have a good texture with less dryness, and melt easily in the mouth, it is preferable that the bread-making improving agent of the present invention contains hemicellulase in the range of 1.0 to 100.0 units per gram of thickener contained in the bread-making improving agent of the present invention, more preferably in the range of 2.5 to 50.0 units, and even more preferably in the range of 5.0 to 40.0 units.

[0070] The bread-making improving agent of the present invention, in its most preferred embodiment, contains maltogenic α-amylase, endo-type α-amylase, and hemicellulase as glycolytic enzymes, and when used in frozen bread dough, it produces frozen bread dough that is more voluminous, has a good texture, and melts easily in the mouth, and when used in frozen breads, it produces frozen breads that are softer, have a good texture with reduced dryness, and melt easily in the mouth.

[0071] <Oils> In the bread-making improving agent of the present invention, it is preferable that the thickener and the glycolytic enzyme contain fats and oils, from the viewpoint of preventing the thickener and the glycolytic enzyme from forming lumps in the bread dough and becoming non-uniformly dispersed, and of making it easier to preferably obtain the effects of the present invention.

[0072] The fats and oils that can be used in the bread-making improving agent of the present invention are not particularly limited. Specific examples of fats and oils include vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sesame oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, canola oil, kapok oil, evening primrose oil, shea butter, monkey fat, kokum fat, illipe fat and cacao butter, animal fats and oils such as beef tallow, milk fat, lard, fish oil and whale oil, and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and interesterification. These fats and oils can be used alone or in combination of two or more. Hereinafter, "processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and interesterification" will be simply referred to as "processed fats and oils".

[0073] The fat or oil contained in the bread improving agent of the present invention has a solid fat content at 10°C (hereinafter referred to as "SFC-10°C") of preferably 30 to 70%, more preferably 35 to 65%, and even more preferably 40 to 60%. Furthermore, the solid fat content at 20° C. (hereinafter referred to as "SFC-20° C.") is preferably 15 to 50%, more preferably 18 to 45%, and even more preferably 20 to 40%. The solid fat content of the oils and fats contained in the bread-making improving material of the present invention refers to the solid fat content of the oil phase, which is the sum of the oils and fats used in the bread-making improving material of the present invention and the oils and fats contained in raw materials other than the oils and fats.

[0074] The method for measuring the SFC-10°C and SFC-20°C of the fats and oils contained in the bread-making improving agent of the present invention is not particularly limited, and any conventionally known method can be used. For example, the fats and oils contained in the bread-making improving agent of the present invention can be separated and measured using a solid fat content measuring device "SFC-2000R" manufactured by Astec Co., Ltd., according to the method described in Standard Methods for Analysis of Fats and Oils 2.2.9 (2013) established by the Japan Oil Chemists' Society.

[0075] When the bread improving agent of the present invention contains fats and oils, the content thereof in the bread improving agent of the present invention is preferably 30.0 to 99.0 mass%, more preferably 35.0 to 97.0 mass%, and even more preferably 40.0 to 95.0 mass%. When the content of fats and oils in the bread-making improving agent of the present invention satisfies the above-mentioned preferred numerical range, the thickener and the glycolytic enzyme in the bread-making improving agent of the present invention can be covered with fats and oils, which improves the dispersibility of the thickener and the glycolytic enzyme in the bread dough when the bread-making improving agent of the present invention is contained in the bread dough, and thus the effect of the present invention is preferably enhanced.

[0076] <Other ingredients> The bread-making improving agent of the present invention may contain other raw materials in addition to the above-mentioned thickener, sugar-degrading enzyme, and oils and fats. Other raw materials for the bread-making improving agent of the present invention include, for example, water, sugars, sugar alcohols, high-intensity sweeteners, emulsifiers, enzymes other than glycolytic enzymes, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid and lactic acid, pH adjusters, seasonings, colorants, flavorings, food preservatives, shelf life enhancers, antioxidants, various food ingredients and food additives such as vegetable protein, animal protein, eggs and egg products, milk and dairy products, fruits, vegetables, nuts, seeds, beans, grains, meat, seafood, and processed products thereof, and one or more types selected from these can be used.

[0077] Examples of the water include tap water and mineral water. In the bread-making improving agent of the present invention, from the viewpoint of suppressing an increase in the viscosity of the improving agent of the present invention, which makes it difficult to incorporate the improving agent into dough, the moisture content in the bread-making improving agent of the present invention is preferably 10.0% by mass or less, more preferably 5.0% by mass or less, and even more preferably 2.0% by mass or less. The lower limit of the moisture content in the bread-making improving agent of the present invention is 0% by mass. The moisture content in the bread-making improving agent of the present invention is a value including not only water but also the moisture contained in the above-mentioned thickener and other raw materials of the bread-making improving agent of the present invention other than water. The method for measuring the water content in the bread-making improving agent of the present invention is not particularly limited, and any conventionally known method can be used, such as the Karl Fischer method.

[0078] The content of other raw materials other than water in the bread-making improving agent of the present invention is not particularly limited as long as it is within a range that does not impair the effects of the present invention, but is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less. The lower limit of the content of other raw materials other than water in the bread-making improving agent of the present invention is 0% by mass.

[0079] <Form of bread-making improver> The form of the bread-making improving agent of the present invention is not particularly limited, and may be, for example, a composition consisting only of the above-mentioned thickener and glycolytic enzyme, or may be in the form of an oil / fat composition further containing oils / fat, or may be in the form of a composition containing other raw materials. When the bread-making improving agent of the present invention is in the form of an oil-and-fat composition, it may be an oil-and-fat composition that does not contain an aqueous phase, or may be an emulsified oil-and-fat composition that has an aqueous phase and an oil phase. When it is an emulsified oil-and-fat composition, the emulsion form is not particularly limited, and it may be an emulsified oil-and-fat composition that has an aqueous phase as the continuous phase, such as an oil-and-fat type or a water-and-oil-and-water type, or an emulsified oil-and-fat composition that has an oil phase as the continuous phase, such as a water-and-oil type, an oil-and-water type, or an oil-and-oil type. In the present invention, it is preferable that the bread-making improving agent is an oil-and-fat composition that does not contain an aqueous phase or an emulsified oil-and-fat composition that has an emulsion form with an oil phase as the continuous phase, and it is more preferable that it is an oil-and-fat composition that does not contain an aqueous phase. In the present invention, an oil or fat composition that does not contain an aqueous phase refers to, for example, an oil or fat composition in which no aqueous phase is observed when a small amount of the oil or fat composition is placed on a slide glass and observed using an optical microscope at a magnification of 200 times at a temperature at which the oil or fat composition does not melt.

[0080] When the bread-making improving agent of the present invention is in the form of an oil or fat composition, it may or may not have plasticity. From the viewpoint of making the bread-making improving agent of the present invention more easily incorporated into dough, it is preferable that the bread-making improving agent of the present invention has plasticity.

[0081] The shape of the bread-making improving agent of the present invention is not particularly limited and may be, for example, a powder, granule, solid, liquid, paste, etc., and in the present invention, it is preferable that the bread-making improving agent is in any of a powder, granule, or solid form.

[0082] <Applications of bread-making improvers> The bread-making improving agent of the present invention is used for breads that require a freezing process. In the present invention, the bread having a freezing process refers to bread produced through a freezing process. Specifically, it means bread produced from frozen dough or frozen bread produced by heating dough and then freezing it. In the present invention, freezing in the freezing step means cooling the dough or breads to a temperature of -0.1°C or lower to make the dough or breads in a frozen state.

[0083] Examples of breads that have a freezing process according to the present invention include breads made using frozen dough, such as breads frozen at the dough ball stage after dividing and rolling the dough (dough ball freezing), breads frozen after shaping the dough (freezing after shaping), and breads frozen after the proofing process (freezing after proofing); breads made by heating the dough and then freezing it (frozen after baking); and breads made by heating the dough before the heat is completely absorbed, freezing it, and then heating it again (parbaked, partially baked frozen). When the bread-making improving agent of the present invention is used in particular for frozen bread dough, it is possible to obtain frozen bread dough that is voluminous, has a good texture that is soft and not dry, and melts in the mouth well.Furthermore, when the bread-making improving agent of the present invention is used in frozen bread, it is possible to obtain frozen bread that has a good texture with a soft texture and suppressed dryness, and melts in the mouth well, even after thawing or reheating. The bread dough into which the bread-making improving agent of the present invention can be added will be described later.

[0084] <Method of producing the bread-making improving agent of the present invention> The method for producing the bread-making improving agent of the present invention is not particularly limited as long as it ultimately contains a thickener and a glycolytic enzyme, and contains the above-mentioned thickener (A) and thickener (B) as the thickener, and any method known in the art can be used.

[0085] For example, when the bread-making improving agent of the present invention is in a powder, granule, or solid form, examples of the method include a method of producing the bread-making improving agent by mixing the respective ingredients, or a method of producing an aqueous solution, suspension, or oil-in-water emulsion containing the respective ingredients, and then powdering or granulating the resulting mixture by spray drying, freeze drying, or the like.

[0086] When the bread improving agent of the present invention is in the form of a liquid or paste, it can be obtained by dissolving or dispersing each ingredient in water, oil or fat, etc., and homogenizing it as necessary.

[0087] Next, a preferred method for producing the bread improving agent of the present invention in the form of an oil or fat composition or an emulsified oil or fat composition, which is one of the preferred embodiments, will be described.

[0088] When the bread-making improving agent of the present invention is an oil-and-fat composition not containing an aqueous phase, the thickener (A) and the thickener (B), the glycolytic enzyme, and, if necessary, other raw materials are dissolved or dispersed in the oil-and-fat to obtain an oil-and-fat mixture.

[0089] When the bread-making improving agent of the present invention is an emulsified oil and fat composition, the thickener (A) and the thickener (B), and other raw materials as necessary, are dissolved or dispersed in the oil and fat to obtain an oil phase. Next, the sugar-degrading enzyme, and other raw materials as necessary, are dissolved or dispersed in water to obtain an aqueous phase. The thickener (A) and the thickener (B), and the sugar-degrading enzyme may be contained in the oil phase, the aqueous phase, or both the oil phase and the aqueous phase. The obtained oil phase and aqueous phase are mixed to obtain an emulsion having an emulsion form in which the aqueous phase is the continuous phase, or an emulsion having an emulsion form in which the oil phase is the continuous phase.

[0090] It is preferable to subsequently sterilize the fat or oil mixture or emulsion obtained above. Note that sterilization in the present invention also includes sterilization. Sterilization can be performed, for example, by heat sterilization or heat sterilization using a direct heating method such as an injection type or infusion type, an indirect heating method such as a plate type, a tubular type, or a scraping type, such as UHT, HTST, or batch type, retort, microwave heating, or the like, or by heat cooking such as direct flame.

[0091] In addition, homogenization may be performed using a homogenizer or the like before or after the above sterilization, or before or after the sterilization. The homogenization pressure when homogenization is performed is not particularly limited, and is preferably, for example, 1 to 50 MPa.

[0092] Next, the obtained oil / fat mixture or emulsion can be cooled to obtain the bread-making improver of the present invention. When the bread-making improver of the present invention is an oil / fat composition that does not contain a water phase or an emulsified oil / fat composition in an emulsion form in which the oil phase is the continuous phase, the bread-making improver of the present invention is preferably obtained by plasticizing the composition by cooling.

[0093] The cooling can be carried out, for example, by a closed continuous scraping tubular cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate type heat exchanger, or a combination of an open type cooler such as a diamond cooler and a complexor, etc. The plasticization can be carried out, for example, by kneading with a kneading device (B unit) such as a pin machine, a resting tube, a holding tube, etc.

[0094] The cooling rate may be rapid or slow, but is preferably rapid. In the present invention, rapid cooling refers to cooling at a cooling rate of -1°C / min or more, and slow cooling refers to cooling at a cooling rate of less than -1°C / min.

[0095] When the bread-making improving agent of the present invention is an oil or fat composition not containing an aqueous phase or an emulsified oil or fat composition in an emulsion form in which the oil phase is the continuous phase, air, nitrogen, or the like may be incorporated in any of the steps of the above-mentioned production process.

[0096] In another production method when the bread improving agent of the present invention is in the form of an oil and fat composition, other raw materials are dissolved or dispersed in the oil and fat as necessary to obtain an oil and fat mixture. Alternatively, other raw materials are dissolved or dispersed in the oil and fat as necessary to prepare an oil phase, and other raw materials are dissolved or dispersed in water as necessary to prepare an aqueous phase. The oil phase and aqueous phase thus prepared are mixed to obtain an emulsion in which the aqueous phase is the continuous phase, or an emulsion in which the oil phase is the continuous phase.

[0097] The fat mixture or emulsion obtained above is sterilized, homogenized, cooled, and plasticized as necessary to obtain a fat composition or an emulsified fat composition. The bread improving agent of the present invention can also be produced by mixing and incorporating the thickener (A), the thickener (B), and a glycolytic enzyme into the fat composition or the emulsified fat composition obtained above.

[0098] [Bread dough] The bread dough of the present invention contains a thickener and a glycolytic enzyme, and the thickener includes the following thickener (A) and thickener (B). Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum

[0099] Furthermore, in the bread dough of the present invention, the above-mentioned glycolytic enzyme is preferably one or more types selected from amylases and hemicellulases, more preferably one or more types selected from maltogenic α-amylase, endo-type α-amylase, and hemicellulase, and even more preferably maltogenic α-amylase, endo-type α-amylase, and hemicellulase.

[0100] Details of the thickener, thickener (A) and thickener (B), glycolytic enzyme, maltogenic α-amylase, endo-type α-amylase, and hemicellulase used in the bread dough of the present invention are as described above.

[0101] In the present invention, from the viewpoint of preventing the thickener (A), thickener (B) and the glycolytic enzyme from forming lumps in the bread dough and becoming non-uniformly dispersed, and making it easier to obtain the effects of the present invention, it is preferable to include the thickener (A), thickener (B) and the glycolytic enzyme in the bread dough in the form of the bread-making improving agent of the present invention, which contains the thickener (A), thickener (B) and the glycolytic enzyme. The thickener (A), thickener (B), and sugar-degrading enzyme contained in the bread dough of the present invention may be contained only from the bread-making improving material of the present invention, or each of them may be contained separately in addition to the bread-making improving material of the present invention.

[0102] The type of bread dough of the present invention is not particularly limited, and examples include sweet bread dough such as white bread dough and roll bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, brioche dough, French bread dough, yeast donut dough, muffin dough, pizza dough, scone dough, hot biscuit dough, steamed bread dough, waffle dough, English muffin dough, bun dough, Danish dough, pastry dough, pie dough, and yeast pie dough. From the viewpoint of enhancing the effects of the present invention, whether the bread dough of the present invention is a frozen bread dough or a bread obtained from the bread dough of the present invention is frozen bread, it is more preferable that the bread dough of the present invention is a bread dough selected from among the above-mentioned bread doughs, such as white bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, French bread dough, scone dough, hot biscuit dough, and pie dough.

[0103] The content of the thickener (A) and the thickener (B) in the bread dough of the present invention can be adjusted according to the type of bread dough. From the viewpoint of easily obtaining a frozen bread dough that is more voluminous, has a good texture, and is easy to melt in the mouth, and from the viewpoint of easily obtaining a frozen bread that is softer and has a good texture with less dryness and is easy to melt in the mouth when the bread obtained from the bread dough of the present invention is frozen bread, the total content of the thickener (A) and the thickener (B) is preferably 0.1 to 9.0 parts by mass, more preferably 0.3 to 5.0 parts by mass, and even more preferably 0.8 to 2.5 parts by mass relative to 100 parts by mass of cereal flour in the bread dough of the present invention. From the same viewpoint, the content of thickener (A) per 100 parts by mass of cereal flour in the bread dough of the present invention is preferably 0.05 to 3.0 parts by mass, more preferably 0.1 to 2.0 parts by mass, and even more preferably 0.2 to 1.0 part by mass. From the same viewpoint, the content of thickener (B) per 100 parts by mass of cereal flour in the bread dough of the present invention is preferably 0.05 to 5.0 parts by mass, more preferably 0.1 to 4.0 parts by mass, and even more preferably 0.2 to 3.0 parts by mass. In addition, when cereal flour is contained in the bread improving agent of the present invention, the above "100 parts by mass of cereal flour in the bread dough of the present invention" does not include the amount of cereal flour in the bread improving agent of the present invention. The same applies hereinafter in the present invention.

[0104] Here, the cereal flour in the present invention includes, for example, wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, wheat germ, and wheat bran, rye flour, whole rye flour, barley flour, rice flour, soybean flour, pearl barley flour, oat flour, etc., and one selected from these may be used alone or two or more may be used in combination.

[0105] In the present invention, from the viewpoint of more favorably obtaining the effects of the present invention, of the cereal flours in the bread dough of the present invention, preferably 50 to 100 mass%, more preferably 70 to 100 mass%, and even more preferably 100 mass% is wheat flour.

[0106] The bread dough of the present invention may also contain other thickeners other than the thickeners (A) and (B). The content of the other thickeners can be adjusted as desired depending on the type of bread dough, but is preferably 2.0 parts by mass or less, more preferably 1.0 part by mass or less, per 100 parts by mass of cereal flour in the bread dough of the present invention. The lower limit of the content of the thickeners other than the thickeners (A) and (B) is 0 parts by mass.

[0107] When the bread dough of the present invention contains maltogenic α-amylase, endo-type α-amylase, and hemicellulase as glycolytic enzymes, it is more likely to produce frozen bread dough that will give breads that are more voluminous, have a good texture, and melt in the mouth, and when breads produced from the bread dough of the present invention are frozen breads that are softer, have a good texture with less dryness, and melt in the mouth, it is preferable that the content of maltogenic α-amylase per 100 g of flour in the bread dough of the present invention is 1 to 1,000 units, more preferably 5 to 500 units, and even more preferably 10 to 100 units. The content of endo-type α-amylase per 100 g of cereal flour in the bread dough of the present invention is preferably 0.1 to 100 units, more preferably 0.2 to 50 units, and even more preferably 0.3 to 10 units. The content of hemicellulase per 100 g of cereal flour in the bread dough of the present invention is preferably 1 to 1000 units, more preferably 2 to 500 units, and even more preferably 3 to 100 units.

[0108] When the bread-making improving agent of the present invention is added to bread dough, it is preferable to adjust the content of the bread-making improving agent of the present invention as desired so as to satisfy the preferred contents of each of the above-mentioned raw materials.

[0109] The bread dough of the present invention may contain, in addition to the above-mentioned bread-making improving agent, thickener, and sugar-degrading enzyme of the present invention, other ingredients that are generally used in bread dough.

[0110] Other raw materials for the bread dough of the present invention include various food ingredients and food additives such as water, oils and fats, yeast, sugars, sugar alcohols, high-intensity sweeteners, emulsifiers, enzymes other than glycolytic enzymes, salt seasonings, acidulants, bittering agents, pH adjusters, seasonings, colorants, flavorings, food preservatives, shelf life enhancers, antioxidants, vegetable proteins and animal proteins, eggs and egg products, milk and dairy products, distilled alcohol, brewed alcohol, various liqueurs, leavening agents, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, fruits, vegetables, nuts, seeds, beans, grains, meat, seafood, and processed products thereof, and one or more types selected from these can be used. The contents of the other raw materials in the bread dough of the present invention are not particularly limited and can be set arbitrarily as long as they do not impair the effects of the present invention.

[0111] Among the other ingredients of the bread dough of the present invention, the water content is preferably 10 to 150 parts by mass, more preferably 30 to 100 parts by mass, per 100 parts by mass of the cereal flour in the bread dough of the present invention. Note that the water content is a value including not only water but also moisture contained in the other ingredients of the present invention other than water.

[0112] The content of the other raw materials other than water in the bread dough of the present invention is preferably 200 parts by mass or less, more preferably 100 parts by mass or less, per 100 parts by mass of the cereal flour in the bread dough of the present invention. The lower limit of the content of the other raw materials other than water is 0 parts by mass.

[0113] The method for producing bread dough of the present invention is not particularly limited as long as it contains a thickener and a glycolytic enzyme, and ultimately contains thickener (A) and thickener (B) as the thickeners, and any method for producing bread dough that has been known in the past can be used. Examples of methods for producing bread dough include the sponge method, the straight kneading method, the liquid dough method, the medium dough method, and the tang dough method.

[0114] The method of incorporating the thickener (A) and the thickener (B) and the glycolytic enzyme into the bread dough is not particularly limited, and for example, the thickener (A) and the thickener (B) and the glycolytic enzyme may be mixed and incorporated into the raw materials of the bread dough or the finished bread dough, or the bread-making improving material of the present invention may be mixed and incorporated into the raw materials or the finished bread dough. When the bread-making improving material of the present invention is used, if the bread-making improving material of the present invention is in the form of an oil and fat composition, it may be incorporated into the bread dough by kneading it or by folding it, but it is preferably incorporated by kneading it.

[0115] The timing of adding the thickeners (A) and (B) and the glycolytic enzyme to the bread dough is not particularly limited, and they may be added by mixing them with the raw materials of the bread dough at first, after the raw materials of the bread dough are kneaded, or after they are mixed with the bread dough after production. When the bread dough is produced by the sponge dough method, they may be added to the sponge dough, the main kneaded dough, or both the sponge dough and the main kneaded dough.

[0116] In the method for producing bread dough of the present invention, steps such as floor time, dividing, rolling, bench time, shaping, and proofing, which are generally performed in a method for producing bread dough, may be optionally performed.

[0117] Furthermore, the bread dough of the present invention may be stored either refrigerated or frozen, but since the effect of obtaining breads that are voluminous, have a soft and good texture without being dry, and melt in the mouth even when heat-treated after frozen storage is achieved, it is preferable that the bread dough of the present invention is frozen bread dough that has been stored frozen. The timing of freezing the bread dough of the present invention is not particularly limited, and the dough may be frozen immediately after the ingredients of the dough are kneaded, after floor time, after division and rolling, after bench time, after shaping, or after proofing.

[0118] The temperature at which the bread dough of the present invention is refrigerated or frozen is not particularly limited and can be set as desired. For example, refrigerated storage is preferably performed at a temperature of 0° C. or higher and 10° C. or lower. Frozen storage is preferably performed at a temperature of -80° C. or higher and lower than 0° C., and more preferably at -25° C. to -2° C.

[0119] In addition, freezing may be quick freezing or slow freezing. Quick freezing in the present invention refers to freezing at a cooling rate of -1°C / min or more, and slow freezing refers to freezing at a cooling rate of less than -1°C / min. The same applies hereinafter in the present invention. When the bread dough of the present invention is a frozen bread dough, it may be thawed before being heat-treated, or it may be heat-treated directly without being thawed.

[0120] [Bread] The bread of the present invention is a heat-treated product of the above-mentioned bread dough of the present invention. The method of heat treatment is not particularly limited, and examples thereof include baking, steaming, steam-baking, frying, heating in a microwave oven, etc., and these methods can also be combined.

[0121] In the case of breads of the present invention, the heat treatment is preferably baking, since the resulting breads tend to be voluminous.

[0122] The conditions of the heat treatment for producing the breads of the present invention vary depending on the heat treatment method and the type of bread dough, but can be set to any conditions. For example, when the bread dough is a white bread dough and the heat treatment is baking, it is preferable to heat the dough at 100 to 250°C for 10 to 40 minutes.

[0123] The bread of the present invention may be combined with fillings such as fresh cream, compound cream, vegetable cream, custard cream, flower paste, etc., or with food ingredients such as fruits.

[0124] The breads of the present invention may be stored refrigerated or frozen, but since they have the effect of having a good texture with a soft texture and reduced dryness, and of melting easily in the mouth, even when thawed or reheated after frozen storage, it is preferable that the breads of the present invention are breads that have been subjected to a freezing process.

[0125] Examples of breads that have the above-mentioned freezing process include breads produced by heating the above-mentioned frozen bread dough, breads that have been stored frozen, and breads (parbake) that have been frozen before the heat has completely penetrated the bread dough and then heated again. The temperature at which the bread of the present invention is refrigerated or frozen is not particularly limited and can be set as desired. For example, refrigerated storage is preferably performed at 0° C. or higher and 10° C. or lower, and frozen storage is preferably performed at −80° C. or higher and lower than 0° C., and more preferably at −25 to −2° C.

[0126] The freezing may be quick freezing or slow freezing. Furthermore, the bread of the present invention may be reheated after being stored in a refrigerator or freezer.

[0127] [Improvement method for breads with freezing process] The method for improving breads having a freezing process of the present invention (hereinafter simply referred to as the "improvement method of the present invention") is characterized by adding a thickener containing thickener (A) and thickener (B), and a sugar-degrading enzyme to bread dough. Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum

[0128] Furthermore, in the improved method of the present invention, the above-mentioned glycolytic enzyme is preferably one or more types selected from amylases and hemicellulases, more preferably one or more types selected from maltogenic α-amylase, endo-type α-amylase, and hemicellulase, and even more preferably maltogenic α-amylase, endo-type α-amylase, and hemicellulase.

[0129] In the improved method of the present invention, the preferred embodiments of the thickener (A) and thickener (B), the glycolytic enzyme, the maltogenic α-amylase, the endo-type α-amylase, and the hemicellulase are as described above.

[0130] According to the improvement method of the present invention, breads that have been subjected to a freezing process can be improved; specifically, when applied to frozen bread dough, it is possible to improve frozen bread dough to produce breads that are voluminous, have a soft and good texture without dryness, and melt easily in the mouth; and when applied to frozen breads, it is possible to improve frozen breads to produce soft and good texture with reduced dryness, and melt easily in the mouth.

[0131] Details of the dough and breads having a freezing step obtained by the improved method of the present invention are the same as those of the dough and breads of the present invention described above.

[0132] In the improvement method of the present invention, the method of adding thickener (A), thickener (B), and the glycolytic enzyme to bread dough is not particularly limited, and may be, for example, a method in which thickener (A), thickener (B), and the glycolytic enzyme are added to the raw materials for bread dough or the finished bread dough and mixed to incorporate them, or a method in which the bread-making improving material of the present invention is added to incorporate them. However, from the viewpoint of more preferably achieving the effects of the present invention, a method in which the bread-making improving material of the present invention containing thickener (A), thickener (B), and the glycolytic enzyme is added to incorporate them is preferred.

[0133] Furthermore, when adding the bread-making improving agent of the present invention, if the bread-making improving agent of the present invention is in the form of an oil or fat composition, it may be incorporated by kneading it into the bread dough or by folding it in, but it is preferable to incorporate it by kneading it into the dough. In the improvement method of the present invention, the amounts of thickeners (A) and (B) added to the bread dough can be adjusted as desired depending on the type of bread dough. However, from the viewpoint of obtaining frozen bread dough that is more voluminous, has a soft and good texture without dryness, and has good melt-in-the-mouth properties, and from the viewpoint of obtaining frozen breads that are softer, have a good texture with less dryness, and have good melt-in-the-mouth properties, the total content of thickeners (A) and (B) is preferably 0.1 to 9.0 parts by mass, more preferably 0.3 to 5.0 parts by mass, and even more preferably 0.8 to 2.5 parts by mass. From a similar viewpoint, the amount of thickener (A) added per 100 parts by mass of cereal flour in the bread dough of the present invention is preferably 0.05 to 3.0 parts by mass, more preferably 0.1 to 2.0 parts by mass, and even more preferably 0.2 to 1.0 parts by mass.

[0134] From the same viewpoint, the amount of thickener (B) added is preferably 0.05 to 5.0 parts by mass, more preferably 0.1 to 4.0 parts by mass, and even more preferably 0.2 to 3.0 parts by mass, per 100 parts by mass of cereal flour in the bread dough of the present invention.

[0135] In the method for improving the present invention, thickeners other than the thickeners (A) and (B) can also be added, and the amount of thickener added can be adjusted as desired depending on the type of bread dough, but it is preferably 2.0 parts by mass or less, more preferably 1.0 part by mass or less, per 100 parts by mass of cereal flour in the bread dough of the present invention. The lower limit of the amount of thickeners added other than the thickeners (A) and (B) is 0 part by mass.

[0136] Furthermore, when maltogenic α-amylase, endo-type α-amylase, and hemicellulase are contained as glycolytic enzymes, the amounts of maltogenic α-amylase, endo-type α-amylase, and hemicellulase added to the bread dough in the improved method of the present invention can be adjusted arbitrarily depending on the type of bread dough, but from the viewpoint of obtaining frozen bread dough that is more voluminous, has a soft and good texture without dryness, and melts in the mouth, and from the viewpoint of obtaining frozen breads that are softer, has a good texture with reduced dryness, and melts in the mouth, the amount of maltogenic α-amylase added per 100 g of flour in the bread dough is preferably 1 to 1,000 units, more preferably 5 to 500 units, and even more preferably 10 to 100 units.

[0137] The amount of endo-type α-amylase added is preferably 0.1 to 100 units, more preferably 0.2 to 50 units, and even more preferably 0.3 to 10 units, per 100 g of cereal flour in the bread dough.

[0138] The amount of hemicellulase added per 100 g of cereal flour in the bread dough of the present invention is preferably 1 to 1000 units, more preferably 2 to 500 units, and even more preferably 3 to 100 units.

[0139] In the improving method of the present invention, when the bread-making improving agent of the present invention is added, it is preferable to arbitrarily adjust the amount of the bread-making improving agent of the present invention added so as to satisfy the preferred amounts of each of the raw materials mentioned above. EXAMPLES

[0140] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0141] [Oils and fats used in the study] Interesterified oil: A random interesterified reaction was carried out on an oil blend consisting of 100% by mass of fractionated soft oil of palm oil with an iodine value of 57 using sodium methoxide as a catalyst, and the oil was refined by a conventional method to obtain an interesterified oil.

[0142] [Thickeners used in the study] <Xanthan gum> This corresponds to the thickener (A) in the present invention. The water content in the xanthan gum was 8 mass %. <Tara gum> This corresponds to the thickener (B) in the present invention. The water content in the tara gum was 10 mass %. <Guar gum> This corresponds to the thickener (B) in the present invention. The water content in the guar gum was 10 mass %.

[0143] [Glycolytic enzymes used in the study] <Maltose-producing α-amylase> "Novamyl 10000BG" (Novozymes Japan) was used. The enzyme activity was 10,000 units / g. The optimum temperature was 65 to 85°C. <Endo-type α-amylase> "Fungamyl Ultra WF G" (Novozymes Japan) was used. The enzyme activity was 4450 units / g. The optimum temperature was 40 to 60°C. <Hemicellulase> "Bakezyme BXP5001BG" (manufactured by DMS) was used. The enzyme activity was 5000 units / g. This hemicellulase uses arabinoxylan as the main substrate, and the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) was 23. The optimum temperature was 25 to 40°C.

[0144] [Study 1] First, we investigated the effects of each ingredient contained in the bread-making improver. According to the manufacturing method of the bread-making improving agent described below, bread-making improving agents 1 to 4 and bread-making improving agents A to B were manufactured. Next, using these bread-making improving agents, frozen bread doughs and frozen breads of Examples 1 to 4 and Comparative Examples 1 and 2 were manufactured according to the manufacturing method described below. In addition, control frozen dough and frozen breads were produced without using the bread improving agent by the following production method.

[0145] <Method of manufacturing bread-making improver> A mixed oil was prepared by heating, melting and mixing the oils and fats according to the composition shown in Table 1. The units of the values ​​shown in Table 1 are parts by mass. Next, bread improving agents were produced according to the formulations shown in Table 2. The units of values ​​shown in Table 2 are parts by mass.

[0146] Specifically, for bread-making improving agent 1, all of the raw materials were mixed together to obtain a powdered bread-making improving agent.

[0147] For bread-making improving materials 2 to 4 and bread-making improving materials A to B, the mixed oils and fats obtained by heating and melting and mixing were rapidly cooled to 10°C at a cooling rate of -5°C / min to plasticize, thereby obtaining an oil and fat composition having plasticity. Next, thickener (A), thickener (B), and maltogenic α-amylase, endo-type α-amylase, and hemicellulase as sugar decomposing enzymes were added and mixed according to the formulations shown in Table 2 to obtain bread-making improving materials 2 to 4 and bread-making improving materials A to B, which are in the form of an oil and fat composition not containing an aqueous phase. The above bread-making improving agents 1 to 4 correspond to the bread-making improving agents of the present invention.

[0148] [Table 1]

[0149] [Table 2]

[0150] <Method of manufacturing frozen dough and frozen bread> According to the recipe in Table 3, a bread dough, which is one type of pastry dough, was produced, and samples of frozen bread dough frozen as dough balls, frozen bread dough frozen after shaping, and frozen breads were prepared for each of the control, Examples 1 to 4, and Comparative Examples 1 and 2. The units of values ​​in Table 3 are parts by mass. Examples 1 to 4 correspond to the bread dough and breads of the present invention.

[0151] First, the ingredients of the sponge dough in Table 3 were put into a mixer bowl and mixed using a hook at low speed for 2 minutes and at medium speed for 2 minutes to obtain a sponge dough. The kneading temperature was 26°C. The sponge dough was then fermented for 2 hours in a constant temperature room (28°C, relative humidity 85%). The fermented sponge dough was put into a mixer bowl, and the ingredients of the dough except for the bread improver and shortening were added, and the dough was mixed at low speed for 3 minutes and at medium speed for 3 minutes using a hook. The bread improver and shortening were added according to the composition shown in Table 3, and the dough was mixed at low speed for 3 minutes and at medium speed for 4 minutes to obtain a bread roll dough. The kneading temperature was 27°C. Then, the dough was left to stand for 30 minutes, divided into 70g portions, and rolled into balls. At this time, some of the dough was quickly frozen in a -20℃ freezer and kept frozen for 6 months to prepare frozen dough ball samples.

[0152] The remaining dough that was not frozen was rested for 30 minutes and then molded using a molder. At this stage, some of the molded dough was quickly frozen in a -20°C freezer and kept frozen for six months to prepare samples of molded and frozen dough.

[0153] The molded bread dough that was not frozen was proofed for 45 minutes at 38°C and 80% relative humidity. It was then baked for 10 minutes in an oven with the top heat set at 210°C and the bottom heat set at 200°C to obtain bread rolls. After the bread rolls were cooled, they were flash frozen in a freezer at -20°C and stored frozen for 6 months to obtain frozen bread samples.

[0154] [Table 3]

[0155] <Evaluation of volume, texture, and melt-in-the-mouth feel> The frozen dough balls of the control, Examples 1 to 4, and Comparative Examples 1 to 2 obtained above were naturally thawed at room temperature, rested for 30 minutes, and then molded into a molder. After that, the dough balls were proofed for 45 minutes at 38°C and a relative humidity of 80%. After that, the dough balls were baked for 10 minutes in an oven with the upper heat set at 210°C and the lower heat set at 200°C to produce bread rolls made from the frozen dough balls (hereinafter referred to as "bread rolls made from frozen dough balls"). The frozen doughs obtained above from the control, Examples 1 to 4, and Comparative Examples 1 to 2 were naturally thawed at room temperature, proofed for 45 minutes at 38°C and a relative humidity of 80%, and then baked for 10 minutes in an oven with the top heat set at 210°C and the bottom heat set at 200°C to produce bread rolls (hereinafter referred to as "baby rolls frozen after molding"). The frozen breads of the control, Examples 1 to 4, and Comparative Examples 1 and 2 obtained above were naturally thawed at room temperature to produce a sample of bread roll that was baked and frozen (hereinafter referred to as "baked and frozen bread roll").

[0156] -Volume evaluation- The volume of the rolls was evaluated for the rolls made from the frozen dough balls and the rolls frozen after molding. The volume of the rolls was evaluated after the rough heat had been removed from the baking process. The volume of the rolls was measured using a laser volume meter Selnac-WinVM2100 (manufactured by Astex Corporation) to measure the specific volume, and was evaluated according to the following evaluation criteria. Rolls with a rating of ○ or higher were considered to pass. --Volume evaluation criteria-- ◎: Specific volume is 4.2cm 3 / g or more. ○: Specific volume is 4.0cm 3 / g or more 4.2cm 3 / g. △: Specific volume is 3.5cm 3 / g or more 4.0cm 3 / g. ×: Specific volume is 3.5cm 3 / g.

[0157] -Evaluation of texture and melt-in-the-mouth feel- The above-mentioned bread rolls made from frozen dough, bread rolls made from frozen molded dough, and bread rolls made from frozen baked dough were eaten by five experienced panelists and rated according to the following evaluation criteria. The total score was evaluated according to the following display method. All bread rolls with a score of ○ or higher were considered to have passed the evaluation.

[0158] --Texture evaluation criteria-- 3 points: Almost no dryness, soft and very good texture. 2 points: It felt a little dry, but not to the point that it was a problem, and it had a good soft texture. 1 point: A little dry and hard with a poor texture. 0 points: Dry, hard and had a poor texture.

[0159] -Evaluation of melt-in-the-mouth texture- 3 points: Very good melting in the mouth. 2 points: There was a small lump remaining in the mouth, but it was not a problem and the chewy texture was good. 1 point: Lumps remained in the mouth and the texture was slightly poor. 0 points: There were a lot of lumps remaining in the mouth and the texture was poor.

[0160] -How the evaluation is displayed- ◎: Total score was 13 to 15 points. ○: Total score was 9 to 12 points. △: The total score was 5 to 8 points. ×: The total score was 0 to 4 points.

[0161] The evaluation results for volume, texture and melt-in-the-mouth feel are shown in Table 4.

[0162] [Table 4]

[0163] As is clear from Table 4, the control rolls of the dough balls frozen and the rolls frozen after molding had small volumes, were dry and hard in texture, and did not melt in the mouth. The rolls frozen after baking also had a dry and hard texture and did not melt in the mouth. The bread rolls of Examples 1 to 4, which contained the bread-making improving material of the present invention, had a good volume, a soft texture with little dryness, and good melting in the mouth in all samples. In particular, Examples 2 to 4, which used the bread-making improving material of the present invention in the form of an oil and fat composition, showed a more remarkable effect. In addition, when Examples 2 and 3 were compared with Example 4, Examples 2 and 3, which used the bread-making improving material of the present invention containing xanthan gum as thickener (A) and tara gum as thickener (B), all of the bread rolls made from frozen dough, the bread rolls made from frozen molded dough, and the bread rolls made from frozen baked dough, showed particularly good melting in the mouth. On the other hand, in Comparative Example 1, which used a bread-making improving material that did not contain thickeners (A) and (B), all samples had a dry texture and were poorly melted in the mouth. In Comparative Example 2, which used a bread-making improving material that did not contain a glycolytic enzyme, the volume, texture, and melting in the mouth were generally somewhat inferior. Therefore, it was shown that in order to obtain the effects of the present invention, it is necessary to contain a thickener and a glycolytic enzyme, and to contain thickener (A) and thickener (B) as the thickener.

[0164] [Consideration 2] The effects of changing the ratio and content of thickener (A) and thickener (B) in the bread improver, and the content of the thickener in the bread dough, were investigated. Bread-making improving materials 5 to 9 and bread-making improving materials C to D, which are in the form of an oil and fat composition not containing an aqueous phase, were produced in the same manner as in the production method of the bread-making improving material in Study 1 above, except that the formulations shown in Table 5 were used. Note that bread-making improving materials 5 to 9 correspond to the bread-making improving materials of the present invention. Using these obtained bread-making improving agents, samples of frozen dough from frozen dough balls, frozen dough samples frozen after shaping, and frozen bread samples were obtained in the same manner as in the above-mentioned Study 1, except that the formulations shown in Table 6 were used. Using these samples of frozen dough from frozen dough balls, frozen dough samples frozen after shaping, and frozen bread samples, samples of frozen dough from frozen dough balls, frozen dough samples frozen after shaping, and frozen bread samples were produced in the same manner as in the above-mentioned Study 1, as in the above-mentioned Study 1. The dough balls frozen and the molded frozen rolls were evaluated for volume, texture, and melt-in-the-mouth texture, and the baked and frozen rolls were evaluated for texture and melt-in-the-mouth texture, using the same evaluation method and criteria as in Study 1 above. All evaluations of ○ or higher were considered to be acceptable. The evaluation results are shown in Table 7.

[0165] [Table 5]

[0166] [Table 6]

[0167] [Table 7]

[0168] As is clear from Table 7, the bread roll of Example 6, which has a lower content of thickener in the dough than Example 3, was almost equivalent to Example 3 in all evaluations of volume, texture, and melt in the mouth. Furthermore, the bread roll of Example 5, which has a lower content of thickener, was slightly inferior to Example 3 in volume, texture, and melt in the mouth, especially in the bread roll of frozen dough balls and the bread roll of frozen molded dough, but this was not a problem. Even in the case of the bread roll made using the bread improving agent of Example 9, which contains a lower amount of thickener than the bread improving agent used in Example 4, the volume, texture, and melt-in-the-mouth feel were slightly inferior to those of Example 4, but this was not a problem. From the above, it was found that in the bread-making improving agent of the present invention, there are preferred numerical ranges for the contents of thickener (A) and thickener (B) in the bread-making improving agent, and for the content of the thickener in bread dough. The bread-making improver and thickener content used in Example 3 were the same, but the bread-making improver of Example 7 was used with an increased ratio of thickener (B). The bread rolls made from frozen dough balls, frozen after shaping, and frozen after baking tended to have slightly inferior melt-in-the-mouth texture compared to Example 3, but were voluminous and had a good texture. The bread-making improvement material of Example 8, which had an increased ratio of thickener (A), had a good melt-in-the-mouth quality equivalent to that of Example 3 for the bread made from frozen dough balls, the bread made by forming the dough and then freezing it, and the bread made by baking the dough and then freezing it. However, the volume and texture tended to be slightly inferior to those of Example 3, although this was not a problem. On the other hand, in Comparative Example 3, in which the thickeners in the bread-making improver were all thickeners (A), and Comparative Example 4, in which the thickeners in the bread-making improver were all thickeners (B), the bread rolls made by freezing the dough balls and the bread rolls made by freezing them after molding had no volume at all. In addition, all the samples had a particularly dry texture and were hard and unsatisfactory. From the above, it was found that in the bread-making improving agent of the present invention, there exists a preferred numerical range for the ratio of thickener (A) to thickener (B) in the bread-making improving agent.

Claims

1. Contains a thickener and a glycolytic enzyme, A bread-making improving agent for bread having a freezing process, wherein the thickener comprises the following thickener (A) and the following thickener (B). Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum

2. The bread-making improving material according to claim 1, wherein the content of the thickener (A) in the thickeners contained in the bread-making improving material is 5.0 to 60.0% by mass, and the content of the thickener (B) is 40.0 to 95.0% by mass.

3. The bread-making improving agent according to claim 1 or 2, wherein the thickener (B) comprises tara gum.

4. The bread-making improving agent according to claim 1 or 2, further comprising 30.0 to 99.9% by mass of fats and oils.

5. The bread-making improving agent according to claim 4, which is an oil and fat composition having a water content of 20 mass% or less.

6. The bread-making improving material according to claim 5, wherein the content of the thickener in the bread-making improving material is 0.1 to 69.99% by mass.

7. Contains a thickener and a glycolytic enzyme, A bread dough comprising a thickener comprising the following thickener (A) and the following thickener (B). Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum

8. The bread dough according to claim 7, comprising a bread-making improving material comprising a thickener (A), a thickener (B) and a glycolytic enzyme.

9. 9. Bread which is a heat-treated product of the bread dough according to claim 7 or 8.

10. A method for improving breads having a freezing step, comprising the step of adding a thickener, including the following thickener (A) and the following thickener (B), and a glycolytic enzyme to bread dough. Thickener (A): Xanthan gum Thickener (B): one or more selected from tara gum and guar gum

Images