Bakery food product mix, bakery food product, and method for producing the same

Abstract

To provide a bakery food product mix capable of providing a bakery food product having an appearance with volume and having improved food texture such as melt-in-the-mouth and crispness compared to conventional bakery food products, in particular, a bakery food product having excellent appearance and food texture even when the product is obtained through a step of freezing dough.SOLUTION: A bakery food product mix containing wheat flour, (A) stearoyl lactylate, (B) L-ascorbic acid, and (C) an alginate, in which the bakery food product mix satisfies the following formula when the amounts of (A) stearoyl lactylate, (B) L-ascorbic acid, and (C) the alginate relative to 100 pts.mass of wheat flour are taken to be A pts.mass, B pts.mass, and C pts.mass, respectively. Formula: C>10*A*√B.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a mix for bakery foods containing a salt of stearoyl lactylate and L-ascorbic acid, a bakery food, and a method for producing the same. [Background technology]

[0002] BACKGROUND ART Various techniques have been proposed for obtaining high-quality bakery foods such as bread that have a good visual volume, melt in the mouth, and are crisp. Patent Document 1 describes a bread quality improver for frozen dough, which contains a bread emulsifier consisting of transglutaminase, L-ascorbic acid, and stearoyl lactylate, and states that the quality improver can produce high-quality bread from frozen dough.

[0003] Furthermore, Patent Document 2 describes that adding cystine or calcium stearoyl lactylate to bread dough made with high-protein bread flour can further improve the volume of the resulting bread, and also describes the use of yeast food containing L-ascorbic acid in combination. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2014 / 157577 [Patent Document 2] Japanese Patent Application Publication No. 3-184331 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in recent years, bakery food mixes have been increasingly required to have higher functionality, and there is a demand for bakery food mixes that can provide even higher levels of volume and texture than before. Furthermore, it has been found that simply combining the above-mentioned (A) stearoyl lactylate and (B) L-ascorbic acid as in the prior art described in Patent Documents 1 and 2 tends to result in insufficient appearance and texture in bakery foods that undergo a dough freezing process.

[0006] The present invention aims to solve the problems of the prior art described above, and has as its object to provide a mix for bakery foods that can produce bakery foods with a voluminous appearance and improved texture, such as crispness and melt-in-the-mouth feel, compared to conventional products, and to provide bakery foods with improved appearance and texture compared to conventional products. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have found that bakery foods of excellent quality can be obtained by using wheat flour in addition to (A) stearoyl lactylate and (B) L-ascorbic acid, and also (C) alginate ester under specified conditions.

[0008] The present invention is based on the above findings and provides a mix for bakery foods containing wheat flour, (A) a stearoyl lactylate, (B) L-ascorbic acid, and (C) an alginate ester, The present invention provides a mix for bakery foods that satisfies the following formula when the amount of (A) stearoyl lactylate salt is A parts by mass, the amount of (B) L-ascorbic acid is B parts by mass, and the amount of (C) alginate ester is C parts by mass relative to 100 parts by mass of wheat flour. Formula:C>10*A*√B

[0009] The present invention also provides bakery foods produced using the bakery food mix. The present invention further provides a method for producing bakery foods using the bakery food mix. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a bakery food mix that can produce bakery foods with a voluminous appearance and improved texture, such as melt-in-the-mouth texture and crispness, compared to conventional products. The bakery food mix of the present invention can provide bakery foods that are excellent in appearance and texture, even when produced through a dough freezing process. DETAILED DESCRIPTION OF THE INVENTION

[0011] <Bakery food mix> First, the bakery food mix of the present invention will be described. The bakery food mix of the present invention is preferably in powder form from the viewpoint of ease of handling.

[0012] The bakery food mix of the present invention contains wheat flour. Examples of wheat flour include ordinary wheat flour such as strong flour, medium flour, and weak flour, durum flour such as durum semolina and durum wheat flour, and mixed flours of two or more selected from these. It is preferable to use strong wheat flour as the wheat flour in the bakery food mix, as this makes it easier to achieve a voluminous appearance in bakery foods.

[0013] In the present invention, the bakery food mix may contain cereal flours other than wheat flour. Examples of such cereal flours include cereal flours such as barley flour, rice flour, buckwheat flour, and corn flour; unmodified starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch; and processed starches obtained by subjecting these unmodified starches to one or more treatments such as oil / fat processing, gelatinization, etherification, esterification, and oxidation. In the present invention, when the bakery food mix contains cereal flours other than wheat flour, the content of wheat flour in the cereal flours constituting the mix is ​​preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and even more preferably 80% by mass or more. In addition, the proportion of hard flour in the cereal flours constituting the mix may be equal to or greater than the respective lower limits mentioned above.

[0014] As described above, the present inventors have investigated the composition of a mix for bakery foods that can provide higher levels of volume and texture than conventional mixes, and have arrived at the combination of (A) stearoyl lactylate (hereinafter sometimes referred to as "component (A)"), (B) L-ascorbic acid (hereinafter sometimes referred to as "component (B)"), and (C) alginate ester (hereinafter sometimes referred to as "component (C)"). In this case, it has been found that the volume of bakery foods and textures such as melt-in-the-mouth ease and crispness can be significantly improved.

[0015] The reason for the above effects is not clear, but (A) stearoyl lactylate salts have the effect of improving the extensibility of the dough, (B) L-ascorbic acid has the effect of improving the elasticity of the dough, and (C) alginate esters have the effect of increasing the water retention capacity and preventing the dough from collapsing. By combining these, the advantages of each action are utilized, and it is thought that the effect of improving the appearance and texture is realized.

[0016] In particular, it has been found that the combination of the above three ingredients is particularly effective in bakery food manufacturing methods that involve a dough freezing process. As a result of research conducted by the present inventors, it has been found that with conventional techniques that use ingredients (A) and (B) but not ingredient (C), the dough becomes excessively voluminous when heated, causing the dough to collapse (i.e., shrink), resulting in bakery foods that do not achieve sufficient volume. In particular, when the dough undergoes cold thawing during manufacturing, the gluten is damaged by the cold thawing, weakening the dough's structure, making it prone to collapse after baking. In contrast, combining ingredient (C) with ingredients (A) and (B) strengthens the dough's structure, preventing collapse after baking and improving volume, while also providing an excellent melt-in-the-mouth, crisp texture.

[0017] Further investigations by the present inventors have revealed that the above-mentioned effects can be obtained not only by simply combining the components (A), (B), and (C), but also when the content A of the component (A), the content B of the component (B), and the content C of the component (C) in the mix satisfy the following formula: Formula:C>10*A*√B

[0018] The reason why the above formula is important is thought to be as follows: For example, if the amount of component (A) is too much relative to the amount of component (C), the gluten in the wheat flour will stretch too much, while the collapse of the dough will not be sufficiently suppressed, and the effect of the present invention of improving volume and texture will not be obtained. If the amount of component (B) is too much relative to the amount of component (C), too much elasticity will be imparted to the gluten in the wheat flour, suppressing the stretching of the gluten, and the effect of the present invention of improving volume and texture will not be obtained.

[0019] (A) Examples of stearoyl lactylate include sodium stearoyl lactylate and calcium stearoyl lactylate, and commercially available products can be used. The content of the stearoyl lactylate is preferably 0.05 parts by mass or more per 100 parts by mass of wheat flour in the mix. The content of stearoyl lactylate is preferably 0.4 parts by mass or less, more preferably 0.3 parts by mass or less, and particularly preferably 0.2 parts by mass or less, per 100 parts by mass of wheat flour in the mix.

[0020] (B) The content of L-ascorbic acid is, per 100 parts by mass of flour in the mix, 1×10 -3 parts by mass or more, preferably 1.5 x 10 -3 Parts by mass or more are more preferable, and 2×10 -3 The content of (B) L-ascorbic acid is particularly preferably 2×10 parts by mass or more relative to 100 parts by mass of wheat flour in the mix. -2 parts by mass or less, preferably 1×10 -2 parts by mass or less is more preferable, and 5×10 -3 Parts by mass or less is particularly preferred.

[0021] The value of 10*A*√B is preferably 0.03 or more, more preferably 0.05 or more, and particularly preferably 0.1 or more, from the viewpoint of further enhancing the effect of improving appearance and texture by combining (A) stearoyl lactylate, (B) L-ascorbic acid, and (C) alginate ester. Also, the value of 10*A*√B is preferably 0.3 or less, more preferably 0.2 or less, and particularly preferably 0.15 or less, from the viewpoint of further enhancing the effect of improving appearance and texture by combining (A) stearoyl lactylate, (B) L-ascorbic acid, and (C) alginate ester.

[0022] (C) Alginate ester refers to a derivative in which propylene glycol is ester-bonded to alginic acid, a natural polysaccharide. The chemical name of alginate ester is "alginic acid propylene glycol ester." The content of (C) alginate ester is preferably 0.05 parts by mass or more, more preferably 0.1 parts by mass or more, and particularly preferably 0.15 parts by mass or more, per 100 parts by mass of wheat flour in the mix. The content of (C) alginate ester is preferably 0.5 parts by mass or less, per 100 parts by mass of wheat flour in the mix. It is more preferably 0.4 parts by mass or less, and particularly preferably 0.25 parts by mass or less.

[0023] The value of (C-10*A*√B) is preferably, for example, 0.01 or more, more preferably 0.02 or more, from the viewpoint of further enhancing the effect of improving appearance and texture by combining (A) stearoyl lactylate, (B) L-ascorbic acid, and (C) alginic acid ester. The value of (C-10*A*√B) is preferably, for example, 0.25 or less, more preferably 0.15 or less, from the viewpoint of further enhancing the effect of improving appearance and texture by combining (A) stearoyl lactylate, (B) L-ascorbic acid, and (C) alginic acid ester.

[0024] In addition to (A) stearoyl lactylate, (B) L-ascorbic acid, and (C) alginate, bakery food mixes preferably contain a certain amount or more of vegetable protein, which further improves the voluminous appearance and the melt-in-the-mouth, crisp texture. Examples of vegetable proteins include gluten, isolated soy protein, and concentrated soy protein. Gluten is preferred because of its excellent effect on the appearance and texture of bakery foods. Examples of gluten include wheat gluten and corn gluten. When the bakery food mix contains a vegetable protein in addition to wheat flour, the content is preferably 1.2 parts by mass or more, more preferably 1.5 parts by mass or more, and particularly preferably 1.6 parts by mass or more, per 100 parts by mass of wheat flour in the mix. In order to further enhance the texture-improving effect, the content of the vegetable protein is preferably 7 parts by mass or less, more preferably 5 parts by mass or less, and particularly preferably 3 parts by mass or less, per 100 parts by mass of wheat flour in the mix.

[0025] In this specification, bakery foods refer to foods obtained by heating a fermented or unfermented dough made from grain flour such as wheat flour as the main ingredient, to which, as needed, additional ingredients such as yeast, leavening agents (e.g., baking powder), water, salt, and sugars are added, by baking, steaming, boiling, or frying. Examples of bakery foods include bread, cake, waffles, choux pastries, and biscuits. Bread includes bakery foods made from strong flour that undergo a fermentation process with yeast, as well as bakery foods made from strong flour that do not undergo a fermentation process, such as white bread, rolls, white bread, brown bread, French bread, bagels, brioche, hardtack, buns, croissants, Danish pastries, yeast donuts, cooked bread, sweet buns, steamed buns, and breads. Examples of cakes include sponge cake, butter cake, roll cake, hotcake, busse, Baumkuchen, pound cake, cheesecake, snack cake, muffin, bar, cookie, pancake, cake donut, etc.

[0026] The bakery food mix of the present invention is used to produce bread by the following method 1, which is a straight method, so that the specific volume (mL / g) of the bread is X, When the specific volume (mL / g) of bread produced by the frozen dough method, Method 2 below, is defined as Y, it is preferable that the following formula is satisfied. Formula: 1.1>X / Y>1 Method 1: (1-1): The mix is ​​prepared by adding 68 parts by mass of water, 4 parts by mass of yeast, and 6 parts by mass of shortening to 100 parts by mass of wheat flour, and kneading the mixture to obtain a dough. (1-2): The dough obtained in (1-1) is subjected to primary fermentation at a relative humidity of 75% for 60 minutes, and then divided into 50 g portions and rolled into balls. (1-3): The dough formed in (1-2) is fermented at 38°C and 85% relative humidity for 50 minutes. After fermentation, the dough is baked at 200°C for 10 minutes to obtain bread. Method 2: (2-1): The mix is ​​prepared by adding 64 parts by mass of water, 5 parts by mass of yeast, and 6 parts by mass of shortening to 100 parts by mass of wheat flour, and kneading the mixture to obtain a dough. (2-2): The dough obtained in (2-1) is subjected to primary fermentation at 27°C and a relative humidity of 75% for 5 minutes, and then divided into 50 g portions. (2-3): Place the dough divided in (2-2) in a -20°C freezer and store for 3 days. (2-4): The dough stored frozen in (2-3) is left to thaw at room temperature until the temperature at the center of the dough reaches 18°C, and then rolled into balls. (2-5): (2-4) Ferment for 50 minutes at 38°C and 85% relative humidity. After fermentation, the dough is baked at 200°C for 10 minutes to obtain bread.

[0027] In the steps (1-1) and (2-1), the wheat flour usually refers to the wheat flour in the mix. The yeast and shortening may be components of the mix or may be added separately from the mix.

[0028] In step (1-1), the mix, water, and yeast (if the mix does not contain yeast) are added to a kneading device and stirred, followed by a first stirring. Then, shortening is added and a second stirring is performed. In this test, 1,000 g of mix is ​​used. For example, the HPI-20M manufactured by Kanto Mixing Machinery Co., Ltd. can be used as the kneading device. However, other kneading devices with equivalent capacity (e.g., a container capacity of 500 to 10,000 ml for containing the mix) and rotation speed (low speed 20 to 40 rpm, high speed 50 to 100 rpm) can also be used. The kneading temperature in step (1-1) is preferably in the range of 20 to 30°C. The kneading temperature in step (2-1) is preferably in the range of 15 to 28°C.

[0029] The room temperature in (2-4) may be in the range of 18 to 30°C.

[0030] (1-3) and (2-5) are baked in an oven with controllable upper and lower heat, with the upper heat set at 200°C and the lower heat set at 200°C.

[0031] The bakery food mix of the present invention or the dough obtained using the mix preferably contains a certain amount of sugar or more. Bakery foods with a high sugar content tend to have a moist texture. However, the dough is prone to collapse after baking, making it difficult to obtain a large volume. However, in the present invention, by combining (A) stearoyl lactylate, (B) L-ascorbic acid, and (C) alginate under specific conditions, even bakery foods that are high in sugar and prone to collapse are less likely to collapse, and are excellent in improving the appearance and texture.

[0032] Examples of sugars include monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. Examples of monosaccharides include glucose, fructose, galactose, xylose, and arabinose. Examples of disaccharides include sucrose, maltose, isomaltose, and trehalose. Examples of oligosaccharides include sugars with 3 to 10 constituent monosaccharides. Oligosaccharides preferably have 5 or fewer constituent monosaccharides, and particularly preferably 3 or fewer. Examples of sugar alcohols include reduced maltose, reduced starch syrup, reduced palatinose, xylitol, erythritol, sorbitol, mannitol, and lactitol.

[0033] The bakery food mix of the present invention or the dough obtained using the mix preferably contains 6 parts by mass or more of sugars per 100 parts by mass of wheat flour in the mix, It is more preferable that the amount of sugar is 9 parts by mass or more, and particularly preferably 12 parts by mass or more. In the bakery food mix of the present invention or dough obtained using said mix, the amount of sugar used is preferably 20 parts by mass or less per 100 parts by mass of wheat flour in the mix, as this makes it less likely to collapse and makes it easier to increase the volume, and particularly preferably 18 parts by mass or less.

[0034] The mix of the present invention may contain other ingredients (hereinafter simply referred to as "other ingredients") in addition to the cereal flours, (A) stearoyl lactylate, (B) L-ascorbic acid, (C) alginate ester, vegetable protein, and sugar. Examples of such ingredients include egg powders such as whole egg powder, egg yolk powder, and egg white powder; dairy products such as skim milk powder, casein, and whey protein; powdered oils and fats; emulsifiers other than (A) stearoyl lactylate; leavening agents such as yeast, baking soda, and baking powder; inorganic salts such as salt; enzymes; thickeners other than (C) alginate ester; antioxidants other than (B) L-ascorbic acid; acidulants, sweeteners, flavorings, spices, and coloring agents. Depending on the type of bakery food, one or more of these ingredients may be appropriately selected. The amount of the other ingredients in the mix of the present invention is preferably 10% by mass or less, and more preferably 5% by mass or less.

[0035] <Bakery foods and their manufacturing methods> A method for producing bakery foods obtained using the bakery food mix of the present invention includes a dough preparation step in which the mix is ​​mixed with an aqueous liquid to obtain dough, and a heating step in which the obtained dough is subjected to a heat treatment such as baking, steaming, boiling, or frying.

[0036] Examples of aqueous liquids to be mixed with the mix of the present invention during the dough preparation process include water, eggs, milk, and preparations prepared by mixing additives with water. The aqueous liquid may be a suspension, an emulsion, a mixture of water and fats and oils other than an emulsion, etc. Examples of additives in the preparations include seasonings, pH adjusters (acidic agents, alkaline agents), thickeners, emulsifiers, fats and oils, and colorants, and these may be used alone or in combination.

[0037] The amount of aqueous liquid added to the mix of the present invention, in terms of the amount of water in the aqueous liquid, is preferably 51 to 81 parts by mass, more preferably 56 to 76 parts by mass, per 100 parts by mass of wheat flour in the mix.

[0038] The mix of the present invention preferably contains fats and oils, or fats and oils are added to the mix during the production of the bakery food. The amount of fats and oils used during the production of the bakery food is preferably 2 to 10 parts by mass, more preferably 3 to 9 parts by mass, per 100 parts by mass of wheat flour in the mix. The physical properties of the fats and oils used may be appropriately changed depending on the properties of the resulting bakery food.

[0039] For example, when the bakery dough is bread, the method for producing the bakery food of the present invention may include a straight dough method, a sponge dough method, a quick dough method, a liquid dough method, a tang dough method, or a frozen dough method having a step of freezing the dough. When the bakery dough is bread, for example, the method may include a step of preparing dough by kneading ingredients containing a mix and water, a step of dividing the prepared dough, a step of shaping the divided dough, a step of fermentation, and a step of heating the dough after fermentation.

[0040] The manufacturing method for bakery foods preferably includes a step of freezing the dough, since this allows the obtained dough to have excellent appearance and texture, which is the effect of the present invention. When the method includes a step of freezing the dough, the timing of freezing the dough may be any of the following: (a) after kneading and before dividing the dough, (b) after dividing the dough and before shaping, (c) after shaping and before final fermentation (proofing), or (d) after final fermentation (proofing) and before heating. The dough may be thawed either before the final fermentation or before heating, or simultaneously with the final fermentation or before heating. [Example]

[0041] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0042] [Examples 1 to 14, Comparative Examples 1 to 6] Mixes were prepared by mixing the ingredients listed in the "Composition (mass%)" column in Tables 1 to 3 below. Bread was made using the prepared mixes by the following "straight method" and "frozen dough method." Million wheat flour manufactured by Nisshin Flour Milling Co., Ltd. was used. Granulated sugar manufactured by Mitsui Sugar Co., Ltd. was used as the sugar. As the skim milk powder, Morinaga skim milk powder manufactured by Morinaga Milk Industry Co., Ltd. was used. As the vegetable protein, wheat protein (Superglu 85H manufactured by Nippon Colloid Co., Ltd.) was used. As vitamin C, L-ascorbic acid (L-ascorbic acid crystals manufactured by DSM Co., Ltd.) was used. As the alginate ester, propylene glycol alginate ester (Neosoft AL-31 manufactured by Taiyo Kagaku Co., Ltd.) was used.

[0043] <Method 1: Straight Method> 1000g of mix, 68 parts by mass of water (10°C) per 100 parts by mass of wheat flour in the mix, and 4 parts by mass of yeast (Oriental Yeast, Oriental Yeast, Oriental Yeast Co., Ltd.) were placed in a mixer (HPI-20M, manufactured by Kanto Mixing Machinery Co., Ltd.) and mixed at low speed for 2 minutes and high speed for 8 minutes. 6 parts by mass of shortening (Krone Shortening, manufactured by Miyoshi Oil & Fats Co., Ltd.) were added and mixed at low speed for 2 minutes and high speed for 5 minutes. The kneading temperature was 27°C. The obtained dough was subjected to primary fermentation at 27°C and a relative humidity of 75% for 60 minutes, then divided into 50 g portions, rounded, and subjected to proofing at 38°C and a relative humidity of 85% for 50 minutes. After fermentation, the dough was baked for 10 minutes in a preheated oven (TDV-4301, manufactured by Tokura Shoji Co., Ltd.) with the top flame set to 200°C and the bottom flame set to 200°C, to produce bread.

[0044] <Method 2: Frozen dough method> 1000g of mix, 64 parts by mass of water (4°C) per 100 parts by mass of wheat flour in the mix, and 5 parts by mass of yeast (Oriental Yeast, Oriental Yeast Co., Ltd.) were placed in a mixer (HPI-20M, manufactured by Kanto Mixing Machinery Co., Ltd.) and mixed at low speed for 2 minutes and high speed for 10 minutes. 6 parts by mass of shortening (Krone Shortening, manufactured by Miyoshi Oil & Fats Co., Ltd.) were added and mixed at low speed for 2 minutes and high speed for 6 minutes. The kneading temperature was 22°C. The resulting dough was subjected to primary fermentation at 27°C and a relative humidity of 75% for 5 minutes, then divided into 50 g portions, frozen in a freezer at -20°C, and stored for 3 days. The dough was left to thaw at room temperature until the core temperature reached 18°C, then rolled into balls and left to ferment for 50 minutes at 38°C and a relative humidity of 85%. After fermentation, the dough was baked for 10 minutes in a preheated oven (TDV-4301, manufactured by Tokura Shoji Co., Ltd.) with the top flame set to 200°C and the bottom flame set to 200°C, to produce bread.

[0045] (evaluation) The breads obtained by Method 1 (straight method) and Method 2 (frozen dough method) were each subjected to the following evaluations. The results are shown in Tables 1 to 3.

[0046] (Method for measuring specific volume) After baking, the bread was cooled at room temperature for 1 hour, and then weighed. The shape of the bread was measured using a laser volumeter (Selnac-WinVM2100, manufactured by Astex Co., Ltd.) to measure the volume. Based on the measured values, the specific volume (mL / g) was calculated.

[0047] (Appearance evaluation criteria) 5: There is a sense of volume. Neither crushing nor wrinkles are observed. 4: There is some volume. There is slight crushing and / or wrinkling. 3: There is a little volume. There are some cracks and / or wrinkles. 2: Slight lack of volume. Squashing and / or wrinkles are observed. 1: Lack of volume. Lots of flattening and / or wrinkles.

[0048] (Texture evaluation criteria) 5: Very melt-in-the-mouth texture with a very crisp feel. 4: Melts easily in the mouth and has a crisp texture. 3: The texture is slightly melt-in-your-mouth and slightly crisp. 2: The texture is somewhat hard to melt in the mouth and somewhat hard to chew. 1: The texture is poor and not very crisp.

[0049] [Table 1]

[0050] [Table 2]

[0051] [Table 3]

[0052] As shown in Tables 1 to 3, when the amount of stearoyl lactylate is A parts by mass, the amount of L-ascorbic acid is B parts by mass, and the amount of alginate ester is C parts by mass, the bakery foods obtained in each example that satisfy "C>10*A*√B" have a voluminous texture and are crisp and melt-in-the-mouth, compared to Comparative Examples 1 and 4, which do not contain any of the components (A) to (C), and Comparative Examples 2, 3, 5, and 6, which contain the components (A) to (C) but whose amounts A to C do not satisfy the above formula.

[0053] In particular, in each example, the specific volume X (mL / g) obtained by Method 1, which is the straight method, and the specific volume (mL / g) of the bread produced by Method 2, which is the frozen dough method, satisfy the formula: 1.1>X / Y, and it can be seen that the specific volume, appearance, and texture obtained are equivalent to those obtained when the dough is not frozen. In contrast, in Comparative Examples 1 to 6, the specific volume ratio (X / Y) was 1.1 or more, and it was found that the specific volume and texture required for the frozen dough method could not be obtained.

Claims

1. A bakery food mix containing wheat flour, (A) a stearoyl lactylate, (B) L-ascorbic acid, and (C) an alginate ester, A mix for bakery foods that satisfies the following formula when the amount of (A) stearoyl lactylate salt is A parts by mass, the amount of (B) L-ascorbic acid is B parts by mass, and the amount of (C) alginate ester is C parts by mass relative to 100 parts by mass of wheat flour. Formula: C>10*A*√B

2. The bakery food mix according to claim 1, comprising 1.2 parts by mass or more and 6.0 parts by mass or less of vegetable protein per 100 parts by mass of wheat flour.

3. The bakery food mix according to claim 1 or 2, which is used to produce bread.

4. The specific volume (mL / g) of bread produced using the bakery food mix by the following method 1, which is a straight method, is X, A bakery food mix according to claim 3, which satisfies the following formula when the specific volume (mL / g) of bread produced by the frozen dough method, Method 2 below, is Y. Formula: 1.1>X / Y>1 Method 1: (1-1): The bakery food mix is ​​mixed with 100 parts by weight of wheat flour, 68 parts by weight of water, 4 parts by weight of yeast, and 6 parts by weight of shortening, and kneaded to obtain a dough. (1-2): The dough obtained in (1-1) is subjected to primary fermentation at a relative humidity of 75% for 60 minutes, and then divided into 50 g portions and rolled into balls. (1-3): The dough formed in (1-2) is fermented for 50 minutes at 38°C and a relative humidity of 85%. After fermentation, the dough is baked at 200°C for 10 minutes to obtain bread. Method 2: (2-1): The bakery food mix is ​​mixed with 100 parts by weight of wheat flour, 64 parts by weight of water, 5 parts by weight of yeast, and 6 parts by weight of shortening, and kneaded to obtain a dough. (2-2): The dough obtained in (2-1) is subjected to primary fermentation at 27°C and a relative humidity of 75% for 5 minutes, and then divided into 50 g portions. (2-3): The dough divided in (2-2) is frozen in a freezer at -20°C and stored for 3 days. (2-4): The dough stored frozen in (2-3) is left to thaw at room temperature until the temperature at the center of the dough reaches 18°C, and then rolled into balls. (2-5): (2-4) Ferment for 50 minutes at 38°C and 85% relative humidity. After fermentation, the dough is baked at 200°C for 10 minutes to obtain bread.

5. A bakery food product produced using the bakery food mix according to claim 1 or 2.

6. A method for producing bakery foods using the bakery food mix according to claim 1 or 2.

7. The method for producing bakery food products according to claim 6, further comprising a step of freezing the dough containing the bakery food mix.

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