Bread quality improving agent, bread quality improving method, and bread making method

Abstract

To provide a bread quality improving agent, a bread quality improving method, and a bread making method that can improve deterioration of bread-making properties and deterioration of bread quality even when the bread is made using "withered flour" in which aging advances extremely and which affects dough properties and quality of the bread.SOLUTION: A bread quality improving agent contains (A) inactivated yeast powder, (B) phospholipase, and (C) cellulase.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a bread quality improver, a method for improving the quality of bread, and a method for producing bread. [Background technology]

[0002] Various techniques have been proposed to improve the quality of bread.

[0003] For example, as a technique for modifying dough such as bread dough, a method has been proposed that includes a step of treating dough ingredients with (A) oxidoreductase, (B) metallo-yeast, and (C) polyglutamic acid and / or phospholipase (see, for example, Patent Document 1).

[0004] As a technique for simply improving the volume and preventing staling of bakery products, a quality improver for bakery products made from yeast extract has been proposed (see, for example, Patent Document 2).

[0005] Among the bread-making methods using machinery, a bread-making method has been proposed in which dough is made to contain a fraction containing the wheat protein gliadin as its main component, α-amylase, and hemicellulase, resulting in bread that is mechanically resistant, inhibits aging and caving, and has excellent flavor and taste (see, for example, Patent Document 3).

[0006] As a technique for producing high-quality bread, a bread improver containing phospholipase A as an active ingredient has been proposed (see, for example, Patent Document 4). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent Publication No. 2021-153525 [Patent Document 2] Japanese Patent Publication No. 2020-89324 [Patent Document 3] Japanese Patent Application Laid-Open No. 2003-116451 [Patent Document 4] Japanese Patent Application Publication No. 59-88040 Summary of the Invention [Problem to be solved by the invention]

[0008] The above-mentioned conventional techniques have been effective in improving the quality of bread to a certain extent. On the other hand, the use of flour stored for a long period of time is said to lead to a deterioration in the physical properties of bread dough and the quality of bread, and flour that affects the physical properties and quality of bread dough is called "stale flour." Flour staleness has long been an issue, but in recent years, the impact of flour staleness has become particularly noticeable due to earlier wheat harvests and rising summer temperatures, and bread manufacturers and flour millers are working to improve the quality of bread products. However, there is currently no technology available that can significantly reduce the deterioration of bread quality due to the drying of wheat flour.

[0009] The present invention addresses these demands, breaks through the current situation, solves the above-mentioned conventional problems, and achieves the following objectives: That is, the present invention aims to provide a bread quality improver, a bread quality improving method, and a bread manufacturing method that can improve the deterioration of bread-making properties and bread quality even when bread is manufactured using "stale wheat flour" that has aged excessively and affects the dough properties and quality of bread. [Means for solving the problem]

[0010] As a result of intensive research to achieve the above-mentioned object, the inventors have discovered that by adding and blending (A) killed yeast powder, (B) phospholipase, and (C) cellulase when making bread, it is possible to improve the deterioration of bread-making properties and the deterioration of bread quality even when bread is made using stale wheat flour, and have thus completed the present invention.

[0011] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows: <1> The bread quality improver is characterized by containing (A) dead yeast powder, (B) phospholipase, and (C) cellulase. <2> The (A) killed yeast powder is 300 to 2,000 ppm relative to the cereal flour raw material mainly composed of wheat flour, The (B) phospholipase is 0.0005 to 0.006 U per 100 g of the grain flour raw material mainly composed of wheat flour, The (C) cellulase is used in an amount of 30 to 320 U per 100 g of a grain flour raw material mainly composed of wheat flour. <1> The bread quality improver is as described in the above. <3> The (A) killed yeast powder has a glutathione content of less than 12,000 ppm. <1> or <2> The bread quality improver is as described in the above. <4> (D) the above-mentioned compound further containing hemicellulase <1> ~ <3> The bread quality improver according to any one of the above items. <5> The above composition further contains (E) one or more selected from cystine and / or cysteine or salts thereof. <1> ~ <4> The bread quality improver according to any one of the above items. <6> The aforementioned <1> ~ <5> The present invention relates to a method for improving the quality of bread, characterized by using the bread quality improver described in any one of the above. <7> The aforementioned <1> ~ <5> 1. A method for producing bread, characterized by using the bread quality improver according to any one of the above items. [Effects of the Invention]

[0012] According to the present invention, the above-mentioned problems of the prior art can be solved and the above-mentioned object can be achieved, and it is possible to provide a bread quality improver, a bread quality improving method, and a bread manufacturing method that can improve the deterioration of bread-making properties and the deterioration of bread quality even when bread is manufactured using "stale wheat flour" that has aged excessively and affects the dough properties and quality of the bread. DETAILED DESCRIPTION OF THE INVENTION

[0013] (Bread quality improver) The quality improver for bread of the present invention (hereinafter sometimes referred to as "quality improver") contains at least (A) killed yeast powder, (B) phospholipase, and (C) cellulase, and may further contain other ingredients as necessary.

[0014] <(A) Killed yeast powder> The killed yeast powder is a killed dry powder of whole yeast cells. The (A) killed yeast powder is not particularly limited and can be appropriately selected as long as it is obtained from yeast that can be used in foods.

[0015] The yeast that can be used in the food is not particularly limited and can be appropriately selected, and examples thereof include baker's yeast, brewer's yeast, wine yeast, sake yeast, miso and soy sauce yeast, etc. These may be used alone or in combination of two or more. Among the above yeasts, baker's yeast and brewer's yeast are preferred, and baker's yeast is more preferred.

[0016] The (A) killed yeast powder may be one produced by killing the yeast, or a commercially available product may be used.

[0017] The glutathione content in the (A) killed yeast powder is not particularly limited and can be selected as appropriate, but it is preferable that it does not contain glutathione or that it contains a low amount of glutathione, for example, that it contains less than 12,000 ppm of glutathione.

[0018] The content of glutamic acid in the (A) killed yeast powder is not particularly limited and can be selected appropriately, but is preferably 15,000 ppm or more.

[0019] The content of the (A) killed yeast powder in the quality improver is not particularly limited, and can be selected appropriately depending on the content of other components in the quality improver, the amount of the quality improver added to the cereal flour (sometimes referred to as the blending amount), etc.

[0020] The amount of (A) killed yeast powder used (hereinafter sometimes referred to as "blending amount") is not particularly limited and can be selected appropriately, but the concentration relative to the grain flour raw material, mainly wheat flour, is preferably 300 to 2,000 ppm, more preferably 400 to 1,600 ppm. If the amount of (A) killed yeast powder used is less than 300 ppm, sufficient additive effect may not be obtained, and if it exceeds 2,000 ppm, the dough may become weak and easily break, or the bread may become sticky.

[0021] <(B) Phospholipase> The (B) phospholipase is not particularly limited and can be appropriately selected as long as it is of a grade suitable for food applications. Examples of the phospholipase include phospholipase A, phospholipase B, phospholipase C, and phospholipase D. These may be used alone or in combination of two or more.

[0022] As the (B) phospholipase, a commercially available product can be used as appropriate.

[0023] The content of the (B) phospholipase in the quality improver is not particularly limited and can be selected appropriately depending on the content of other components in the quality improver, the amount of the quality improver added to the cereal flour, etc.

[0024] The amount of (B) phospholipase used is not particularly limited and can be selected as appropriate, but is preferably 0.0005 to 0.006 U ("U" represents activity units (units), the same applies below) per 100 g of cereal flour raw material mainly consisting of wheat flour, and more preferably 0.001 to 0.004 U. If the amount of (B) phospholipase used is less than 0.0005 U, sufficient additive effects, particularly synergistic effects with other ingredients such as cellulase, may not be obtained, and if it exceeds 0.006 U, the dough may become weak and easily break, or the bread may become sticky.

[0025] In the present invention, the activity unit of the (B) phospholipase is defined as the amount of enzyme that produces 1 μmol of free fatty acid per minute, which is defined as 1 U. The activity unit can be determined by reacting soybean lecithin as a substrate at 40°C for 10 minutes and quantifying the free fatty acid produced. The free fatty acid can be quantified using the NEFA C Test Wako non-esterified free fatty acid measurement kit (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.).

[0026] Although it varies depending on the specific activity, the amount of the (B) phospholipase is usually in the range of 0.5 to 6 ppm, preferably 1 to 4 ppm, relative to the grain flour raw material mainly consisting of wheat flour.

[0027] <(C) Cellulase> Cellulase, also known as endo-1,4-β-glucanase, is an enzyme that hydrolyzes the β-1,4 glucosidic bonds of cellulose to produce mainly cellobiose. The cellulase used in the present invention may be any cellulase as long as it has cellulolytic activity. The cellulase (C) is not particularly limited as long as it is of a grade suitable for food applications, and can be appropriately selected. The cellulase (C) may be used alone or in combination of two or more kinds.

[0028] As the cellulase (C), a commercially available product can be used as appropriate.

[0029] The content of the (C) cellulase in the quality improver is not particularly limited and can be selected appropriately depending on the content of other components in the quality improver, the amount of the quality improver added to the cereal flour, etc.

[0030] The amount of the (C) cellulase used is not particularly limited and can be selected appropriately, but is preferably 30 to 320 U, more preferably 40 to 180 U, per 100 g of wheat flour-based cereal flour raw material. If the amount of the (C) cellulase used is less than 30 U, a sufficient addition effect, particularly a synergistic effect with other ingredients, may not be obtained, and if it exceeds 320 U, bread may become chewy.

[0031] In the present invention, the activity unit of the cellulase (C) is defined as the amount of enzyme that increases the reducing power equivalent to 1 μmol of glucose per minute at 40°C under standard conditions (1% by mass of carboxymethylcellulose, pH 4.5), and is defined as 1 unit (U).

[0032] Although it varies depending on the specific activity, the amount of the cellulase (C) is usually in the range of 120 to 1,300 ppm, preferably 160 to 720 ppm, relative to the grain flour raw material mainly consisting of wheat flour.

[0033] <Other ingredients> The other components are not particularly limited and can be selected appropriately as long as they do not impair the effects of the present invention, and examples thereof include (D) hemicellulase; (E) cystine and / or cysteine or a salt thereof; α-amylase; ascorbic acid or a salt thereof; and food materials such as gluten, wheat flour, corn starch, etc. These may be used alone or in combination of two or more.

[0034] Among these, it is preferable to contain (D) hemicellulase, as this will further improve the appearance and texture of the inner layer of the bread produced. Furthermore, it is preferable to contain (E) cystine and / or cysteine or a salt thereof, as this will further improve the stability of the bread dough and the appearance and texture of the inner layer of the bread produced.

[0035] The other components are commercially available, and commercially available products can be used as appropriate.

[0036] The content of the other components in the quality improver is not particularly limited and can be selected appropriately.

[0037] -(D) Hemicellulase- Hemicellulase is a general term for enzymes that hydrolyze hemicellulose. Hemicellulose is a general term for polysaccharides extracted from plant tissues with alkali, and major polysaccharides include xylan, arabinoxylan, xyloglucan, and glucomannan. Enzymes that hydrolyze these polysaccharides are generally called hemicellulases, and representative enzyme names include xylanase and galactanase. The (D) hemicellulase is not particularly limited as long as it is of a grade suitable for food applications, and can be appropriately selected. The (D) hemicellulase may be used alone or in combination of two or more kinds. Among the (D) hemicellulases, those having xylanase activity are preferred.

[0038] As the (D) hemicellulase, commercially available products can be used as appropriate.

[0039] The content of the (D) hemicellulase in the quality improver is not particularly limited and can be selected appropriately depending on the content of other components in the quality improver, the amount of the quality improver added to the cereal flour, etc.

[0040] The amount of (D) hemicellulase used is not particularly limited and can be selected appropriately, but is preferably 1.2 to 28 U per 100 g of cereal flour raw material mainly composed of wheat flour. If the amount of (D) hemicellulase used is less than 1.2 U, sufficient additive effects, particularly synergistic effects with other ingredients, may not be obtained, while if it exceeds 28 U, the bread dough may become excessively extensible, which may adversely affect the appearance and taste of the bread.

[0041] In the present invention, the activity unit of the (D) hemicellulase is defined as 1 unit (U) of enzyme amount when xylan is hydrolyzed to produce 1 g of xylose in 1 minute at 30°C under standard conditions (1% by mass xylan, 100 mM sodium acetate buffer, pH 5.0).

[0042] Although it differs depending on the specific activity, the amount of the (D) hemicellulase is preferably in the range of 70 to 1,700 ppm relative to the grain flour raw material mainly composed of wheat flour.

[0043] -(E) Cystine and / or cysteine or a salt thereof- The (E) cystine and / or cysteine or a salt thereof (hereinafter, sometimes referred to as "component (E)") is not particularly limited and can be appropriately selected as long as it is of a grade suitable for use in food applications. The component (E) can be any one or more of the above.

[0044] The salt is not particularly limited and can be selected appropriately. Examples thereof include inorganic acid salts such as hydrochlorides and nitrates; alkali metal salts such as potassium salts and sodium salts; and alkaline earth metal salts such as calcium salts and magnesium salts.

[0045] As the component (E), commercially available products can be used as appropriate.

[0046] The content of the (E) component in the quality improver is not particularly limited and can be selected appropriately depending on the content of other components in the quality improver, the amount of the quality improver added to the cereal flour, etc.

[0047] The amount of component (E) used is not particularly limited and can be selected appropriately, but the concentration relative to the grain flour raw material, which is mainly wheat flour, is preferably 3 to 15 ppm.

[0048] <Aspect> The quality improver may be in a form in which (A) killed yeast powder, (B) phospholipase, (C) cellulase, and, if necessary, the other ingredients are contained in the same packaging material, or one or more of the ingredients are contained in separate packaging materials, and the ingredients are mixed and added to the flour raw material mainly composed of wheat flour at the time of use, or each of the ingredients may be added separately to the flour raw material mainly composed of wheat flour.

[0049] The quality improver may be added to the flour raw material mainly composed of wheat flour before the dough is prepared, or may be added to the flour raw material mainly composed of wheat flour during the dough preparation.

[0050] <Usage amount> There are no particular restrictions on the amount of the quality improver used, and it can be selected appropriately depending on the amount of each of the above-mentioned components used. For example, it can be in the range of 0.1 to 5% by mass of the cereal flour raw material mainly composed of wheat flour.

[0051] <Bread> The breads in the present invention are not particularly limited and can be selected appropriately, and examples thereof include white bread (square, mountain-shaped, one-roof, etc.), rolls, buns, Chinese steamed buns, cooked bread, sweet buns, steamed bread, bagels, etc. Among these, white bread is particularly preferred.

[0052] -Grain ingredients mainly consisting of wheat flour- The wheat flour-based cereal flour raw material mainly contains wheat flour such as strong flour, semi-strong flour, medium-strength flour, and durum wheat flour, or may be a combination of these wheat flours. Whole wheat flour may also be used as the wheat flour, and in this case, the wheat bran portion contained in the whole wheat flour is calculated as bran. In addition to wheat flour, the cereal flour may also contain barley flour, rye flour, rye wheat flour, buckwheat flour, rice flour, and oat flour.

[0053] According to the present invention, even when bread is made using "stale wheat flour," the deterioration of bread-making properties and the deterioration of bread quality can be improved, so it can be suitably used for bread made using "stale wheat flour."

[0054] There are no particular limitations on the method for determining whether wheat flour is stale wheat flour, and it can be appropriately selected depending on the purpose. Usually, stale wheat flour is observed to have brittle dough at the end of the sponge fermentation and a longer draining time during the main kneading and mixing. If these are observed, it can be determined that the wheat flour is stale wheat flour.

[0055] More specifically, if the time it takes for the dough to drain during medium speed mixing using the formula and process below is delayed by more than one minute, it can be determined that the wheat flour is dry. [Composition] Chutane book edition · Wheat flour 70 parts by mass 30 parts by mass 2 parts by weight of yeast Base improver 0.1 parts by mass (C Oriental Food, manufactured by Oriental Yeast Co., Ltd.) Emulsifier 0.25 parts by mass Yeast food 0.1 parts by weight Salt - 2 parts by weight · Sugar - 8 parts by mass Skim milk powder - 2 parts by weight Fat (shortening) - 6 parts by weight · Water 40 parts by mass 28 parts by mass [Process] Chutane book edition Mixing L3 minutes M2 minutes L3 minutes M5 minutes↓ M2 minutes H3 minutes · Kneading temperature 24℃ 27℃ Fermentation conditions: 28℃, 4 hours 28℃, 20 minutes In the above steps, L represents low speed, M represents medium speed, H represents high speed, and ↓ represents the addition of oil or fat.

[0056] (Bread manufacturing method) In the method for producing bread of the present invention, at least the bread quality improver of the present invention is used in the bread production process, and other ingredients are further used as needed.

[0057] The method for producing bread of the present invention is not particularly limited as long as the bread quality improver of the present invention is used, and any known method can be appropriately selected. For example, there is a method in which a cereal flour material mainly consisting of wheat flour is used as the main ingredient, to which other ingredients such as water, yeast, milk, eggs, oils and fats, salt, sugars, and the bread quality improver of the present invention are added and kneaded, and the resulting dough is fermented, shaped, and baked in the usual manner.

[0058] The type of bread-making method is not particularly limited and can be selected as appropriate. Examples include a sponge dough method, a straight dough method, a hot water dough method, and a refrigerated or frozen dough method. In the sponge dough production method, the bread quality improver may be used in the sponge dough step, in the main kneading step, or in both steps.

[0059] The amount of the bread quality improver of the present invention and the amount of each component of the bread quality improver used in the bread manufacturing method are not particularly limited and can be selected appropriately as long as the effects of the present invention are not impaired, and can be, for example, the amounts described in the above section on the bread quality improver of the present invention.

[0060] Furthermore, in the method for producing bread, it is possible to appropriately use materials that are typically used in the production of bread, such as various fermented starters such as sourdough, panettone starter, and levain starter; yeast food; sugars such as sugar, glucose, fructose, invert sugar, corn syrup, maltose, and lactose; eggs or egg powder; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, and whey powder; fats and oils such as shortening, butter, margarine, and other animal and vegetable oils; emulsifiers; leavening agents; thickeners; sweeteners; flavorings; coloring agents; ascorbic acid or a salt thereof; inorganic salts such as table salt; enzymes such as glucosidase, glucose oxidase, and lipase; and dietary fiber.

[0061] (Method for improving the quality of bread) The method for improving the quality of bread of the present invention uses at least the bread quality improver of the present invention in the bread production process, and further uses other ingredients as required. The method for improving the quality of bread can be carried out, for example, in the same manner as in the method for producing bread of the present invention described above.

[0062] According to the quality improver, bread quality improvement method, and bread manufacturing method of the present invention, even when bread is manufactured using stale wheat flour, it is possible to improve the deterioration of bread-making properties such as a decrease in mixing efficiency and hardening of the dough properties of the bread, as well as the deterioration of bread quality. [Example]

[0063] The present invention will be explained below by showing test examples, but the present invention is not limited to these test examples.

[0064] (Test Example 1: Production of bread) Breads were produced using the following recipe and process. The wheat flour used was a pseudo-withered wheat flour prepared as described below, which was capable of reproducing the phenomenon observed in withered wheat flour (the same applies to Test Examples 2 to 6 described below). [Preparation of pseudo-withered flour] The wheat flour was heated at 50°C for 96 hours to prepare pseudo-dried wheat flour.

[0065] <Formulation> Chutane book edition · Wheat flour 70 parts by mass 30 parts by mass 2 parts by weight of yeast Base improver 0.1 parts by mass (C Oriental Food, manufactured by Oriental Yeast Co., Ltd.) Bread quality improver * Emulsifier 0.25 parts by mass Yeast food 0.1 parts by weight Salt - 2 parts by weight · Sugar - 8 parts by mass Skim milk powder - 2 parts by weight Fat (shortening) - 6 parts by weight · Water 40 parts by mass 28 parts by mass *The bread quality improver was prepared by adding the ingredients listed in Table 1 in the amounts listed in Table 1.

[0066] The details of the killed yeast powder, phospholipase, cellulase, and hemicellulase used in the bread quality improver are as follows (the same applies to the test examples described later). These are used as examples of each component. Killed yeast powder: glutathione content 5,000 ppm, glutamic acid content 17,500 ppm Phospholipase: Lipopan Prime (Novozymes) Cellulase: BakeZyme X-cell (DSM Food Specialties BV) Hemicellulase: VERON 393 (AB Enzymes GmbH)

[0067] <Process> Chutane book edition Mixing L3 minutes M2 minutes L3 minutes M5 minutes↓ M2 minutes H3 minutes · Kneading temperature 24℃ 27℃ Fermentation conditions: 28℃, 4 hours 28℃, 20 minutes · Divided weight - 220g x 6 Bench time - 20 minutes at room temperature Proofing conditions - 35°C, relative humidity 85%, 35mm below the mold Baking conditions: 210℃, 38 minutes In the above steps, L represents low speed, M represents medium speed, H represents high speed, and ↓ represents the addition of oil or fat.

[0068] <Evaluation> The bread or dough produced above was evaluated for the following evaluation items. The results are shown in Table 1.

[0069] [Physical properties at the end of sponge fermentation] The physical properties of the sponge dough at the end of fermentation were evaluated by a panel of 10 people using the following evaluation criteria, and the most common evaluation results are shown in Table 1. The higher the score, the more favorable the physical properties of the sponge dough at the end of fermentation. -Evaluation criteria- 4 points: Soft and stretchy. 3 points: Soft but not very stretchy. 2 points: Hard and difficult to stretch. 1 point: Hard and easy to cut.

[0070] [Dough texture at the end of final mixing] The texture of the dough at the end of the main mixing stage was evaluated by a panel of 10 people using the following evaluation criteria, and the most common evaluation results are shown in Table 1. The higher the score, the more preferable the texture of the dough at the end of the main mixing stage. -Evaluation criteria- 4 points: Good connection and stretch. 3 points: Somewhat connected and stretchy. 2 points: The connection is weak and breaks easily. 1 point: Brittle and easily broken.

[0071] [Bread texture] The texture of the bread (hereinafter sometimes referred to as "bread texture") was evaluated by 10 panelists using the following evaluation criteria, and the most common evaluation results are shown in Table 1. The higher the score, the more preferable the bread texture. -Evaluation criteria- 4 points: Soft and doesn't get squishy. 3 points: Soft but a bit chewy. 2 points: Somewhat brittle and prone to clumping. 1 point: Brittle, clumps easily, and is hard.

[0072] [Table 1] In Table 1, "ppm" represents the amount (ppm) relative to the flour raw material, which is mainly wheat flour, and "U" represents the amount of enzyme (U (activity units)) per 100 g of flour raw material, which is mainly wheat flour (the same applies to Tables 2 to 6 described below).

[0073] (Test Example 2) Breads were produced in the same manner as in Test Example 1, except that the ingredients shown in Table 2 were added as the bread quality improver in the amounts shown in Table 2.

[0074] <Evaluation> The bread or bread dough produced above was evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[0075] [Table 2]

[0076] (Test Example 3) Breads were produced in the same manner as in Test Example 1, except that the ingredients shown in Table 3 were added as the bread quality improver in the amounts shown in Table 3.

[0077] <Evaluation> The bread or bread dough produced above was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0078] [Table 3]

[0079] (Test Example 4) Breads were produced in the same manner as in Test Example 1, except that the ingredients shown in Table 4 were added as the bread quality improver in the amounts shown in Table 4.

[0080] <Evaluation> The bread or bread dough produced above was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0081] [Table 4]

[0082] (Test Example 5) Breads were produced in the same manner as in Test Example 1, except that the ingredients shown in Table 5 were added as the bread quality improver in the amounts shown in Table 5.

[0083] <Evaluation> The bread or bread dough produced above was evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

[0084] [Table 5]

[0085] (Test Example 6) Breads were produced in the same manner as in Test Example 1, except that the ingredients shown in Table 6 were added as the bread quality improver in the amounts shown in Table 6.

[0086] <Evaluation> The bread or bread dough produced above was evaluated in the same manner as in Test Example 1. The results are shown in Table 6.

[0087] [Table 6]

[0088] From the above results, it was confirmed that the present invention can improve the deterioration of bread-making properties and the deterioration of bread quality even when bread is made using ``stale wheat flour'' that has aged excessively and affects the dough properties and quality of the bread.

Claims

1. A quality improver for bread, comprising (A) killed yeast powder, (B) phospholipase, and (C) cellulase.

2. The (A) killed yeast powder is 300 to 2,000 ppm relative to the cereal flour raw material mainly composed of wheat flour, The (B) phospholipase is 0.0005 to 0.006 U per 100 g of a grain flour raw material mainly composed of wheat flour, The bread quality improver according to claim 1, wherein the cellulase (C) is used at 30 to 320 U per 100 g of cereal flour raw material mainly composed of wheat flour.

3. 3. The bread quality improver according to claim 1, wherein the glutathione content in the killed yeast powder (A) is less than 12,000 ppm.

4. The bread quality improver according to claim 1 or 2, further comprising (D) hemicellulase.

5. The bread quality improver according to claim 1 or 2, further comprising (E) one or more selected from cystine and / or cysteine or salts thereof.

6. A method for improving the quality of bread, comprising using the bread quality improver according to claim 1 or 2.

7. A method for producing bread, comprising using the bread quality improver according to claim 1 or 2.

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