Method for producing bread, bread, method for improving bread making, and method for improving quality of bread

Abstract

To provide a method for producing bread, bread, a method for improving bread making, and a method for improving quality of bread, which can have excellent bread making and obtain high-quality bread even for low-salt bread with less added salt than usual or salt-free bread with no added salt.SOLUTION: A method for producing bread comprises preparing dough by mixing first wheat flour and second wheat flour, the first wheat flour being milled from wheat variety in which the high molecular weight glutenin subunit D genome genotype is Glu-D1d, low molecular weight glutenin subunit A genome genotype is Glu-A3d, low molecular weight glutenin subunit B genome genotype is Glu-B3g, and low molecular weight glutenin subunit B genome amylose synthesis genotype is Wx-B1b, and the second wheat flour being milled from wheat variety with weaker gluten strength than the variety of the first wheat flour. The first wheat flour is mixed in an amount of 10 pts.wt or more and less than 100 pts.wt relative to 100 pts.wt of the total wheat flour, and salt is mixed in an amount of 0.0 pt.wt to 1.0 pts.wt relative to 100 pts.wt of the total wheat flour.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Sodium, contained in sodium chloride (table salt), maintains the balance of cellular fluids in the human body's cells and plays an important role in human nerve and muscle function. However, excessive salt intake can be a risk factor for high blood pressure and cardiovascular disease. To avoid these diseases and maintain good health, reducing daily salt intake is recommended. Based on the Dietary Reference Intakes for Japanese (2015 edition) (Ministry of Health, Labour and Welfare, 2014), effective from April 2015, the Ministry of Health, Labour and Welfare reduced the target dietary intake of sodium (equivalent to salt) for Japanese people from less than 9.0 g / day for men and less than 7.5 g / day for women to less than 8.0 g / day for men and less than 7.0 g / day for women.

[0003] Salt is a typical seasoning widely used in food products and is added to many processed foods. In particular, in the production of bread, adding an appropriate amount of salt significantly contributes to the baking properties of bread dough by improving its physical properties (strengthening its elasticity), and is also closely related to its good flavor, making salt an essential ingredient in the production of bread. However, as mentioned above, there is currently a growing movement in Japan to reduce salt intake, and in order to achieve this, various salt-free and reduced-salt (low-salt) foods have been manufactured and sold.

[0004] Several methods for producing salt-free or reduced-salt (low-salt) breads have been proposed.

[0005] Patent Document 1 discloses that by adding a protease derived from Bacillus stearothermophilus to dough made from gluten-free rice flour, it is possible to produce bread that is well browned, fluffy, soft, and slow to stale, without adding salt.

[0006] Patent Document 2 discloses a method for producing low-salt bread in which dough with a normal salt concentration and salt-free dough are separately produced, and then the dough and bread are combined to produce dough and bread with a lower salt concentration overall. It has been shown that the bread produced by this method, while low in salt, has a salty taste similar to that of conventional bread with a normal salt concentration.

[0007] Patent Document 3 discloses a method for producing bread made from no- or low-salt ingredients using a blended flour produced from a base wheat flour milled from a wheat variety whose glutenin subunit genotype has Glu-D1d, which tightens the gluten mesh structure, and at least one of Glu-B3b, Glu-B3g, and Glu-B3ab, which increase the amount of mesh structure, and which is deficient in Wx-B1, and a grain flour whose glutenin subunit genotype differs from that of the base wheat flour. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-33646 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-18007 [Patent Document 3] Japanese Patent Application Publication No. 2017-6021 Summary of the Invention [Problem to be solved by the invention]

[0009] However, the bread in Patent Document 1 is rice flour bread, which is significantly different from bread made with wheat flour in terms of texture, taste, etc., and therefore there was a problem that applying the protease described in Patent Document 1 to bread made with wheat flour would not produce the same effect.

[0010] Furthermore, in the bread-making method of Patent Document 2, the salt concentration in the dough differs between the dough with a normal salt concentration and the salt-free dough, which causes the yeast to rise at different rates in the two doughs, making it difficult to obtain a uniform internal structure and a good appearance and texture. Furthermore, because dough with a normal salt concentration is always used for part of the dough, the method leaves the problem of being unable to produce salt-free bread.

[0011] Furthermore, in the method for producing bread using no- or low-salt ingredients described in Patent Document 3, the dough properties were insufficient, there were problems with bread-making, and the quality of the obtained bread was also insufficient.

[0012] The present invention has been made in view of the above circumstances, and aims to provide a method for producing bread, breads, a method for improving bread-making properties, and a method for improving bread quality, which are capable of producing high-quality breads that have excellent bread-making properties, even if the bread is low-salt breads with a lower than usual amount of added salt, or salt-free breads with no added salt. [Means for solving the problem]

[0013] In order to achieve the above object, a method for producing bread according to a first aspect of the present invention comprises: The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d, The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g, A first wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b; A second flour milled from a wheat variety having a weaker gluten strength than the first flour variety; The dough is prepared by blending the ingredients. The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The amount of salt added is 0.0 to 1.0 part by weight relative to 100 parts by weight of the total amount of wheat flour.

[0014] For example, the second flour may be The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, This is wheat flour milled from wheat varieties whose B genome genotype for low molecular weight glutenin subunits is Glu-B3b or Glu-B3ab.

[0015] For example, the salt is added in an amount of 0.0 to 0.5 parts by weight relative to 100 parts by weight of the total amount of wheat flour.

[0016] For example, no salt is added.

[0017] For example, the second wheat flour is wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low-molecular-weight glutenin subunits is Wx-B1b.

[0018] For example, the dough is lean dough, and the bread contains undissociated acetic acid at a concentration of 160 ppm or more.

[0019] For example, the dough is a rich dough, and the bread contains undissociated acetic acid at a concentration of 40 ppm or more.

[0020] Breads according to a second aspect of the present invention include: The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d, The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g, A first wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b; A second flour milled from a wheat variety having a weaker gluten strength than the first flour variety; It is made from a fabric that contains The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The amount of salt added is 0.0 to 1.0 part by weight relative to 100 parts by weight of the total amount of wheat flour.

[0021] For example, the second flour may be The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, This is wheat flour milled from wheat varieties whose B genome genotype for low molecular weight glutenin subunits is Glu-B3b or Glu-B3ab.

[0022] For example, the dough is lean dough, and the bread contains undissociated acetic acid at a concentration of 160 ppm or more.

[0023] A method for improving bread-making properties according to a third aspect of the present invention includes: The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d, The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g, A first wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b; A second flour milled from a wheat variety having a weaker gluten strength than the first flour variety; The dough is prepared by blending the ingredients. The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The amount of salt added is 0.0 to 1.0 part by weight relative to 100 parts by weight of the total amount of wheat flour.

[0024] For example, the second flour may be The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, This is wheat flour milled from wheat varieties whose B genome genotype for low molecular weight glutenin subunits is Glu-B3b or Glu-B3ab.

[0025] For example, the dough is lean dough, and the bread contains undissociated acetic acid at a concentration of 160 ppm or more.

[0026] A method for improving the quality of bread according to a fourth aspect of the present invention includes: The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d, The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g, A first wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b; A second flour milled from a wheat variety having a weaker gluten strength than the first flour variety; The dough is prepared by blending the ingredients. The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The amount of salt added is 0.0 to 1.0 part by weight relative to 100 parts by weight of the total amount of wheat flour.

[0027] For example, the second flour may be The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, This is wheat flour milled from wheat varieties whose B genome genotype for low molecular weight glutenin subunits is Glu-B3b or Glu-B3ab.

[0028] For example, the dough is lean dough, and the bread contains undissociated acetic acid at a concentration of 160 ppm or more. [Effects of the Invention]

[0029] According to the present invention, it is possible to provide a method for producing bread, breads, a method for improving bread-making properties, and a method for improving bread quality, which are capable of producing high-quality breads that have excellent bread-making properties, even if the bread is low-salt breads with less added salt than usual, or salt-free breads with no added salt. DETAILED DESCRIPTION OF THE INVENTION

[0030] (1. Bread manufacturing method) The method for producing breads of the present invention includes a step of preparing bread dough by blending a first wheat flour and a second wheat flour. Here, the first wheat flour is blended in an amount of 10 parts by weight or more but less than 100 parts by weight per 100 parts by weight of the total wheat flour, and salt is added in an amount of 0.0 to 1.0 part by weight per 100 parts by weight of the total wheat flour. The present invention can provide high-quality breads with excellent bread-making properties, such as reduced-salt (low-salt) breads with less added salt than usual, or salt-free breads with no added salt.

[0031] The first wheat flour used in the method for producing bread of the present invention is milled from wheat of the variety specified below. The D genome genotype of the high molecular weight glutenin subunit is Glu-D1d The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g The amylose synthesis genotype of the B genome for low-molecular-weight glutenin subunits is Wx-B1b Glu-D1d, Glu-A3d, and Glu-B3g are genotypes that are highly effective in increasing the gluten strength (elasticity) of bread dough, and the first wheat flour used in the present invention is wheat flour milled from an extra-strong wheat variety that produces dough with extremely strong gluten properties. An example of such a wheat variety is "Minori no Kara." In the present invention, any wheat variety can be used without limitation, as long as the D genome genotype for high-molecular-weight glutenin subunits is Glu-D1d, the A genome genotype for low-molecular-weight glutenin subunits is Glu-A3d, the B genome genotype for low-molecular-weight glutenin subunits is Glu-B3g, and the B genome amylose synthesis genotype is Wx-B1b.

[0032] In the present invention, from the viewpoint of improving bread-making properties and the quality of breads, the first wheat flour is blended in an amount of, for example, 10 parts by weight or more but less than 100 parts by weight, preferably 20 parts by weight or more but less than 90 parts by weight, more preferably 30 parts by weight or more but less than 80 parts by weight, and even more preferably 40 parts by weight or more but less than 60 parts by weight, per 100 parts by weight of the total wheat flour.

[0033] The second wheat flour used in the bread manufacturing method of the present invention is wheat flour milled from a wheat variety with weaker gluten strength than the first wheat flour. As used herein, "gluten strength" refers to the degree of viscoelasticity of gluten derived from wheat flour. The viscoelasticity of gluten can be measured using known methods, including, for example, a method in which a dough made by adding a certain amount of water to wheat flour is measured using an extensograph to measure the physical properties of the dough; a method in which a dough made by adding a certain amount of water to wheat flour is mixed in a small pin mixer (mixograph) and the viscoelasticity is measured by measuring the peak time; and a method in which a dough made by adding a certain amount of water to wheat flour is mixed in a mixing device (farinograph) (the water absorption is adjusted so that the maximum torque during mixing is, for example, 500 BU) and the viscoelasticity is measured by measuring the mixing time at the maximum torque (the mixing speed of the farinograph is usually 63 rpm, but in the case of extra-strong flour, the maximum torque peak may not be clearly detected at 63 rpm, so the rotation speed may be 90 rpm).

[0034] In the bread manufacturing method of the present invention, the second wheat flour is preferably milled from the following varieties of extra strong wheat, from the viewpoint of improving bread-making properties and the quality of bread. The D genome genotype of the high molecular weight glutenin subunit is Glu-D1d The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3b or Glu-B3ab Glu-D1d, Glu-A3b, and Glu-B3ab are genotypes that are highly effective in increasing the gluten strength (elasticity) of bread dough. The second wheat flour used in the present invention is preferably a flour milled from an extra-strong wheat variety having the above genotypes, which has weaker gluten strength than the first wheat flour but strong gluten properties in dough. Examples of such varieties include "Yumechikara," "Yumechikara 2020," and "Hokkai 266."

[0035] In the bread manufacturing method of the present invention, from the viewpoint of improving bread-making properties and the quality of bread, it is more preferable to use the second wheat flour milled from a wheat variety whose B genome amylose synthesis genotype is Wx-B1b.

[0036] In the bread manufacturing method of the present invention, a second wheat flour derived from a medium-strength wheat variety that does not have any of Glu-D1d, Glu-B3b, and Glu-B3ab may be used. In this case, the bread may be used for breads that do not require strong dough properties, such as sweet bread dough.

[0037] In the present invention, the protein content of each of the first wheat flour and the second wheat flour is preferably 11.0 parts by weight or more, more preferably 12.0 parts by weight, based on a moisture content of 13.5% by weight, relative to 100 parts by weight of the total amount of the first wheat flour and the second wheat flour. Furthermore, from the viewpoint of producing higher quality breads, the protein content of the total wheat flour, including the first wheat flour and the second wheat flour, is preferably 12.0 parts by weight or more, based on a moisture content of 13.5% by weight, relative to 100 parts by weight of the total amount of wheat flour.

[0038] Salt is added in an amount of 0.0 to 1.0 part by weight per 100 parts by weight of the total wheat flour, but preferably 0.0 to 0.5 part by weight per 100 parts by weight of the total wheat flour, or, for example, no salt may be added. In the present invention, by using a first wheat flour milled from an extra-hard wheat variety with strong gluten properties and a second wheat flour milled from a wheat variety with slightly weaker gluten strength in a predetermined ratio, the properties of extra-hard wheat flour with strong gluten can be exhibited even with a small amount of salt added or no salt added, improving bread-making properties and enabling the production of high-quality breads.

[0039] In this specification, "breads" includes breads produced by baking, such as white bread, sweet buns, rolls, butter rolls, French bread, etc., as well as donuts, steamed bread, etc. "Breads" are not particularly limited and include all baked foods that are obtained by heating dough made from at least wheat flour and water and are generally classified as breads.

[0040] In the bread manufacturing method of the present invention, when the bread dough is lean dough, the bread may contain, for example, non-dissociated acetic acid at a concentration of 160 ppm or more. In this specification, lean dough refers to bread dough containing 15 parts by weight or less of sugars (such as sugar) per 100 parts by weight of total wheat flour, and 15 parts by weight or less of fats and oils (such as shortening) per 100 parts by weight of total wheat flour. When the bread dough is lean dough, the bread may preferably contain, for example, non-dissociated acetic acid at a concentration of 200 ppm or more. In the present invention, brewed vinegar such as grain vinegar or fruit vinegar can be added so that the non-dissociated acetic acid in the bread reaches a predetermined concentration. Examples of grain vinegar include rice vinegar and malt vinegar, and examples of fruit vinegar include apple vinegar and grape vinegar. The concentration of undissociated acetic acid in breads can be calculated by, for example, adding distilled water to breads to homogenize the suspension, measuring the pH of the suspension with a pH meter, and using the acetic acid concentration of the breads measured by high performance liquid chromatography (HPLC) with a BTB post-column method and the pH measured above, according to the Handerson-Hasselbalch equation. In the present invention, by blending undissociated acetic acid at a predetermined concentration, the effect of inhibiting the growth of unwanted bacteria in breads after baking is obtained, bread-making properties are improved, and high-quality breads can be produced.

[0041] In the bread manufacturing method of the present invention, when the bread dough is rich, the bread may contain, for example, non-dissociated acetic acid at a concentration of 40 ppm or more. In this specification, rich dough refers to bread dough other than the above-mentioned lean dough. When the bread dough is rich, the bread may preferably contain, for example, non-dissociated acetic acid at a concentration of 70 ppm or more. As described above, brewed vinegar such as grain vinegar or fruit vinegar can be added so that the non-dissociated acetic acid reaches a predetermined concentration. In the present invention, by blending non-dissociated acetic acid at a predetermined concentration, the effect of inhibiting the growth of bacteria in bread after baking is obtained, bread-making properties are improved, and high-quality bread can be produced.

[0042] In the present invention, in order to obtain a predetermined concentration of undissociated acetic acid in breads, baker's yeast that produces a large amount of acetic acid during dough fermentation may be used. Specific examples of such yeast include Kaneka Yeast DR (Dolphe) (Kaneka Corporation) and Oriental Yeast NF (Oriental Yeast Co., Ltd.), but any yeast that can produce a large amount of acetic acid during dough fermentation can be used without particular limitation.

[0043] Examples of bread-making methods for producing the breads of the present invention include the sponge dough method, the no-time method, the straight dough method, the remix straight method, the refrigerated dough bread-making method, and the frozen dough bread-making method. Preferably, the sponge dough method, the remix straight method, and the refrigerated dough bread-making method are used, which allow for a longer fermentation time and can increase the ethanol and acetic acid concentrations in the dough. In particular, in the remix straight method, it is important to allow a sufficient fermentation time before remixing and to increase the ethanol and acetic acid concentrations in the dough before making bread.

[0044] The bread manufacturing method of the present invention will be outlined below by taking as an example the manufacturing of bread using the sponge method which includes an intermediate dough preparation step.

[0045] The production of low-salt bread using the sponge dough method of the present invention includes at least (i) an intermediate dough preparation step in which a mixed intermediate dough (sponge dough) is prepared, and (ii) a final dough preparation step in which the final bread dough (main kneaded dough) is prepared using the sponge dough, which has been added in an amount of at least 60 to 80 parts by weight per 100 parts by weight of total wheat flour, a predetermined amount of wheat flour for preparing the final dough, salt, which has been added in an amount of 0.0 to 1.0 part by weight per 100 parts by weight of total wheat flour for preparing the final dough, and water.

[0046] First, the sponge dough preparation process will be described. The sponge dough preparation process consists of a sponge dough mixing and kneading process and a dough fermentation process, and the mixing and kneading conditions (mixing rotation speed (strength), mixing time, kneading temperature) and fermentation conditions (temperature, time) are preferably carried out under general sponge dough preparation conditions. In preparing the sponge dough, a blended flour obtained by mixing the first wheat flour and the second wheat flour described above is used. In preparing the sponge dough, as in general manufacturing methods, at least wheat flour, water, and yeast are added, but no salt is added.

[0047] The blending ratio of the first wheat flour to the second wheat flour needs to be adjusted to an optimum blend depending on the type of no- or low-salt bread to be made, but for no- or low-salt bread, particularly for salt-free bread, it is preferable that the first wheat flour be 40 to 60 parts by weight and the second wheat flour be 40 to 60 parts by weight. Furthermore, yeast food, an oxidizing agent, a dough improver, etc. may also be added as ingredients for the sponge dough.

[0048] When dough is made using ordinary bread flour without added salt, the dough elasticity is significantly reduced, and the dough becomes very soft and sticky, making mixing difficult and unstable. This results in overmixing after a short period of time, making it difficult to achieve sufficient mixing. However, by using the optimal blend of the first and second wheat flours of the present invention, the dough obtained by the bread dough method has normal elasticity and can be mixed stably, similar to "bread made with ordinary amounts of salt (e.g., 2.0% by weight of salt added to 100% by weight of total wheat flour)" (hereinafter referred to as "control dough"). The resulting dough has good physical properties and handles well, making it possible to handle it in the same way as the control dough. Furthermore, the quality of the bread obtained from this dough is almost the same as that of bread made from the control dough, except for a lower saltiness.

[0049] Next, we will explain the processes for making dough using the sponge dough method, including mixing, fermentation, dividing, shaping, and baking.The final bread making process begins with the mixing and fermentation of the dough.

[0050] The dough kneading process involves mixing (kneading) at least a predetermined amount of blended flour, 0.0 to 1.0 parts by weight of salt per 100 parts by weight of total wheat flour for the final dough, water, and yeast in a mixer. The ingredients may also contain one or more additives selected from the group consisting of brewed vinegar, yeast food, oxidizing agents, dough improvers, emulsifiers, sugars, skim milk powder, oils and fats, dairy products, raisins, and bean-derived bread-making ingredients such as soybeans and adzuki beans. It is more preferable to use the aforementioned baker's yeast, which produces a large amount of acetic acid during dough fermentation.

[0051] In order to enhance the low-salt effect of the kneaded dough, the amount of salt added is preferably 0.0 to 0.5 parts by weight per 100 parts by weight of total wheat flour, and more preferably the salt content is substantially 0.0 part by weight. In the above-mentioned process for preparing the kneaded dough, it is preferable to add a predetermined amount of brewed vinegar to improve bread-making properties, obtain high-quality bread, and inhibit the growth of bacteria during storage to improve shelf life.

[0052] The fermentation process of the dough after the final kneading can be carried out under the fermentation conditions (time, temperature, humidity) for the conventional sponge dough method. That is, after the floor time, the dough is divided and rounded, then allowed to rest, shaped, and then the final fermentation is carried out. In conventional doughs made using wheat flour, the decrease in the salt concentration in the dough significantly reduces the elasticity of the final kneaded dough, making the dough very sticky and tacky, significantly reducing the workability during division, rounding, and shaping of the dough and significantly worsening the workability during bread making. However, in the work process of the final kneaded dough of the present invention, the dough exhibits dough properties almost equivalent to those of the control dough (normally added salt), and the workability is good.

[0053] The bread dough prepared as described above and placed in a bread mold can be baked to produce the final loaf bread. Baking can be performed under conventional conditions. This method uses a blended flour containing a first wheat flour derived from a wheat variety with a specific glutenin subunit genotype and a second wheat flour derived from a wheat variety with a slightly weaker gluten strength. This reduces the softening and stickiness that typically occurs in the kneaded dough for low-salt or no-salt bread, resulting in excellent bread-making properties. Furthermore, even for low-salt or no-salt breads with a salt content of 0.0 to 1.0 parts by weight per 100 parts by weight of total wheat flour, the bread produced by this method has a large specific volume, a good internal structure, a sufficiently soft and chewy texture, and exhibits very slow staling during storage. Furthermore, the addition of a specified amount of brewed vinegar inhibits the growth of bacteria during storage, improving shelf life and breadmaking properties, resulting in high-quality breads.

[0054] (2. Bread) The bread of the present invention comprises a first flour milled from wheat of the variety specified below; The D genome genotype of the high molecular weight glutenin subunit is Glu-D1d The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g The amylose synthesis genotype of the B genome for low-molecular-weight glutenin subunits is Wx-B1b The dough is made by blending a second flour milled from a wheat variety with a weaker gluten strength than the first flour variety, The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The amount of salt added is 0.0 to 1.0 part by weight relative to 100 parts by weight of the total amount of wheat flour.

[0055] Preferably, the second flour may be flour milled from wheat varieties as defined below. The D genome genotype of the high molecular weight glutenin subunit is Glu-D1d The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3b or Glu-B3ab

[0056] Preferably, 0.0 to 0.5 parts by weight of salt may be added relative to 100 parts by weight of the total amount of wheat flour, and more preferably, no salt may be added.

[0057] Preferably, the second wheat flour may be wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b.

[0058] When the dough is lean, the breads may preferably contain undissociated acetic acid at a concentration of 160 ppm or more.When the dough is rich, the breads may preferably contain undissociated acetic acid at a concentration of 40 ppm or more.

[0059] In the breads of the present invention, for example, wheat flour milled from "Minori no Chikara" can be used as the first wheat flour, and wheat flour milled from "Yumechikara," "Yumechikara 2020," or "Hokkai 266" can be used as the second wheat flour. Details of the terms and other matters in the breads of the present invention are the same as those described in the "Method for Producing Breads" above. The breads of the present invention have excellent baking properties and good quality.

[0060] (3. Method for improving bread-making properties) The method for improving bread-making quality of the present invention comprises: a first flour milled from wheat of a variety specified below; The D genome genotype of the high molecular weight glutenin subunit is Glu-D1d The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g The amylose synthesis genotype of the B genome for low-molecular-weight glutenin subunits is Wx-B1b and a second flour milled from a wheat variety having a weaker gluten strength than the first flour variety, to prepare a dough; The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The amount of salt added is 0.0 to 1.0 part by weight relative to 100 parts by weight of the total amount of wheat flour.

[0061] Preferably, the second flour may be flour milled from wheat varieties as defined below. The D genome genotype of the high molecular weight glutenin subunit is Glu-D1d The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3b or Glu-B3ab

[0062] Preferably, 0.0 to 0.5 parts by weight of salt may be added relative to 100 parts by weight of the total amount of wheat flour, and more preferably, no salt may be added.

[0063] Preferably, the second wheat flour may be wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b.

[0064] When the dough is lean, the breads may preferably contain undissociated acetic acid at a concentration of 160 ppm or more.When the dough is rich, the breads may preferably contain undissociated acetic acid at a concentration of 40 ppm or more.

[0065] In the method for improving bread-making quality of the present invention, the first wheat flour can be, for example, wheat flour milled from "Minori no Chikara," and the second wheat flour can be, for example, wheat flour milled from "Yumechikara," "Yumechikara 2020," or "Hokkai 266." Details of the terms and other matters in the method for improving bread-making quality of the present invention are the same as those described in the "Method for Producing Breads" above. The method for improving bread-making quality of the present invention significantly improves the bread-making quality of low-salt or salt-free bread dough, which usually becomes sloppy and soft, significantly reducing bread-making quality. This dough can be used to easily produce high-quality breads with a large specific volume, a good inner structure, soft texture, slow staling, and a good texture.

[0066] (4. How to improve the quality of bread) The method for improving the quality of bread of the present invention comprises: a first flour milled from wheat of a variety specified below; The D genome genotype of the high molecular weight glutenin subunit is Glu-D1d The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g The amylose synthesis genotype of the B genome for low-molecular-weight glutenin subunits is Wx-B1b and a second flour milled from a wheat variety having a weaker gluten strength than the first flour variety, to prepare a dough; The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The amount of salt added is 0.0 to 1.0 part by weight relative to 100 parts by weight of the total amount of wheat flour.

[0067] Preferably, the second flour may be flour milled from wheat varieties as defined below. The D genome genotype of the high molecular weight glutenin subunit is Glu-D1d The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3b or Glu-B3ab

[0068] Preferably, 0.0 to 0.5 parts by weight of salt may be added relative to 100 parts by weight of the total amount of wheat flour, and more preferably, no salt may be added.

[0069] Preferably, the second wheat flour may be wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b.

[0070] When the dough is lean, the breads may preferably contain undissociated acetic acid at a concentration of 160 ppm or more.When the dough is rich, the breads may preferably contain undissociated acetic acid at a concentration of 40 ppm or more.

[0071] In the bread quality improvement method of the present invention, the first wheat flour can be, for example, wheat flour milled from "Minori no Chikara," and the second wheat flour can be, for example, wheat flour milled from "Yumechikara," "Yumechikara 2020," or "Hokkai 266." Details of the terms and other matters in the bread quality improvement method of the present invention are the same as those described in the "Bread Manufacturing Method" above. The bread quality improvement method of the present invention can significantly improve the "appearance," "internal state," "texture," "flavor," and "volume" of baked bread, and can also significantly delay the "staling" of baked bread. Therefore, the present invention also encompasses "methods for improving the appearance of bread," "methods for improving the internal state of bread," "methods for improving the texture of bread," "methods for improving the flavor of bread," "methods for improving the volume of bread," and "methods for delaying the staling of bread."

[0072] (5. Conclusion) According to the present invention, by blending a first wheat flour milled from a wheat variety having a specific genotype with a second wheat flour milled from a wheat variety with weaker gluten strength, bread-making properties are improved and high-quality reduced-salt (low-salt) or no-salt breads can be produced.

[0073] It is known that a decrease in the salt concentration of bread dough significantly softens and sticks the dough, significantly reducing the dough's mixing resistance. More specifically, salt plays a very important role in wheat flour breadmaking, providing many functions such as imparting flavor, improving shelf life, and improving dough physical properties. In particular, when bread is made without adding salt, the problems caused by the dough physical properties are significant, resulting in a significant decrease in dough elasticity, a highly sticky dough that is extremely prone to sagging, a decrease in dough handling and dough gas retention, and a significant decrease in bread volume due to a decrease in oven expansion during baking. As a result, the resulting bread is of poor quality, with poor volume, internal structure, texture, etc. On the other hand, when wheat flour derived from extra-strong wheat with very strong gluten, such as that typified by "Minori no Chikara," is used in dough containing a normal amount of salt (e.g., 2.0 parts by weight) per 100 parts by weight of total wheat flour, the very strong gluten makes dough mixing very time-consuming, and the resulting dough tends to be extremely elastic, resulting in poor bread-making properties and poor quality bread. In this invention, wheat flour derived from extra-strong wheat with very strong gluten is deliberately used in low-salt / no-salt dough, and extensive research has been conducted into the amount of wheat flour blended and the amount of salt added. As a result, the inventors have discovered manufacturing conditions that improve bread-making properties and enable the production of high-quality low-salt / no-salt breads, leading to the present invention. According to the present invention, the bread-making properties of low-salt or salt-free bread dough, which normally becomes sloppy and soft, significantly reducing bread-making properties, are significantly improved, and using this dough, high-quality breads that have a large specific volume, a good internal structure, are soft, are slow to staling, and have a good texture can be easily produced.

[0074] Furthermore, in this invention, by blending non-dissociated acetic acid at a specified concentration, a synergistic effect is achieved with wheat flour derived from extra-strong wheat, which has extremely strong gluten, such as that typified by "Minori no Chikara," improving bread-making properties and enabling the production of high-quality low-salt or salt-free breads, while also inhibiting the growth of bacteria in baked breads, improving their preservation properties.

[0075] In Japan, there has been a growing movement to reduce salt intake in recent years, and the present invention makes it possible to enjoy bread, which is familiar to Japanese people, while significantly reducing salt intake. This will have a major impact not only on patients with high blood pressure, cardiovascular disease, and kidney disease, but also on consumers who are at risk of these diseases and health-conscious consumers, and is expected to make a significant contribution to improving modern eating habits and expanding demand for bread.

[0076] Although research has been conducted to improve dough properties by using food additives (e.g., sodium gluconate and potassium chloride) as salt substitutes to bring the dough's bread-making properties closer to those of conventionally salted dough, these substances are classified as food additives, and therefore have not necessarily led to a favorable consumer image of bread. Furthermore, sodium gluconate contains about one-fourth the sodium of salt when compared by weight, limiting its low-salt effect. Concerns have been raised about the effects of its ingestion, particularly in patients with impaired renal function. While potassium chloride promotes sodium excretion and is expected to lower blood pressure, it also has issues such as imparting a strong bitter taste to bread. Therefore, the use of these food additives in the production of low-salt or salt-free bread has presented various problems. The present invention allows for the low-salt or salt-free bread to be produced easily and at low cost without the addition of such food additives, and furthermore, produces high-quality low-salt or salt-free bread. This method has the advantage of not only favoring consumer image but also not affecting the taste of the bread, making it safe for patients with kidney disease or impaired renal function to consume. [Example]

[0077] The present invention will be specifically described below with reference to examples, although the present invention is not limited to these examples.

[0078] [Example 1] No-time and low-salt bread was produced using the no-time method, and the dough baking properties, bread quality, and degree of staling were evaluated.

[0079] (Preparation of mixing dough) An optimally mixed dough was obtained by mixing according to the formulation in Table 1 (the formulation in Table 1 is shown in parts by weight relative to 100 parts by weight of total wheat flour, and the parts by weight of wheat flour are shown based on a moisture content of 13.5% by weight relative to 100% by weight of wheat flour. The same applies to Tables 2 and 3 below). More specifically, all ingredients according to the formulations of Test Examples 1 to 3 and Comparative Examples 1 and 2 in Table 1 were placed in a mixer bowl, and using a small pin mixer, the dough was mixed at high speed until the power peak was slightly passed, using the change in the power of the pin mixer during mixing as an indicator. The temperature of the dough at the end of kneading was adjusted to 30°C ± 1°C.

[0080] (fermentation and baking) After the above mixing was completed, each test batch was fermented and baked under the following conditions to produce mountain-shaped bread. First fermentation: None Dividing and rolling: Immediately after mixing, divide the dough into 100g portions and roll them into balls. Bench time: 30℃, 20 minutes Forming: Form using a molder and place in a bread mold Final fermentation: 38℃, 85% humidity, 65 minutes Baking: 200℃, 25 minutes

[0081] (Evaluation method) The breadmaking evaluation consisted of five panelists assessing the dough condition at the time of baking, appearance, crumb, and texture, and measuring the specific volume using the rapeseed substitution method. Regarding flavor, because the taste might be insufficient due to insufficient saltiness when eaten raw, the same panelists spread approximately 8 g of salted butter evenly on the surface of each slice of bread. To measure the bread hardness and cohesiveness after one day of storage, the physical properties of the crumb were evaluated for each slice stored in a polyethylene bag at 20°C for one day. Specifically, a mountain-shaped loaf of bread was sliced ​​into 2 cm pieces, and the center of each of the three central slices was cut into a 3 cm x 3 cm piece. The cut crumbs were compressed twice to half their thickness at a speed of 1 mm / s, and the maximum stress and cohesiveness were measured.

[0082] The evaluation criteria for the "dough condition during bread making" and the "appearance," "inner texture," "texture," and "flavor" of the resulting bread were as follows: 5: Very good, 4: Good, 3: Average, 2: Slightly poor, 1: Poor

[0083] (result) The results are shown in Table 1. The low-salt breads of Test Examples 1 to 3, which used the Minori no Chikara flour blend, demonstrated superior results in all breadmaking categories compared to Comparative Example 2 (commercially available strong flour, no salt). They received particularly high ratings for appearance, internal structure, and texture, and also demonstrated excellent specific volume. Furthermore, the low-salt breads of Test Examples 1 to 3 achieved overall results comparable to or superior to Comparative Example 1 (commercially available strong flour, normal salt content). Regarding flavor, the low-salt breads of Test Examples 1 to 3 achieved results similar to those of Comparative Example 1 (commercially available strong flour, normal salt content). Furthermore, in the "hardness of bread after one day of storage" and "cohesiveness of bread after one day of storage," the low-salt breads of Test Examples 1 to 3 were less likely to harden and had higher cohesiveness values ​​than Comparative Examples 1 and 2. These results demonstrate that the breads exhibited soft, elastic properties, and were less likely to become hardened, even after one day of storage.

[0084] [Table 1]

[0085] Based on current knowledge of grain science, with no- or low-salt bread dough (especially salt-free bread dough), the gluten physical properties cannot be enhanced by salt, resulting in extremely soft dough, and as shown in Comparative Example 2, the dough's condition deteriorates during mixing, resulting in a large decrease in specific volume and deterioration of the internal structure due to a decrease in the dough's gas retention. However, the doughs of Test Examples 1 to 3, which used "Minori no Chikara" and "Yume Chikara" or "Hokkai 266", despite being no- or low-salt, exhibited dough properties equivalent to those of commercially available bread dough with a normal amount of salt (Comparative Example 1), demonstrating very good bread-making properties.

[0086] From the above results, it was revealed that the method of this example is excellent in bread-making properties and can produce good quality no- or low-salt bread.

[0087] [Example 2] Low-salt butter rolls containing brewed vinegar were produced using the no-time method, and the dough's bread-making properties, bread quality, and mold growth time during storage were evaluated.

[0088] (Preparation of mixing dough) All ingredients in the formulations of Test Examples 4 and 5 and Comparative Examples 3 to 7 in Table 2 were placed in a mixer bowl, and the dough was mixed at high speed using a small pin mixer until the power peak was slightly exceeded, using the change in the power of the pin mixer as an indicator. The dough temperature at the end of mixing was adjusted to 30°C ± 1°C.

[0089] (fermentation and baking) After the above mixing was completed, the dough for each test group was fermented and baked under the following conditions to produce butter rolls. First fermentation: No fermentation Dividing and rolling: Immediately after mixing, divide the dough into 40g portions and roll them into balls. Bench time: 27℃, 20 minutes Forming: Form into roll shape using a molder Final fermentation: 38℃, 85% humidity, 60 minutes Baking: 210℃, 9 minutes

[0090] (Evaluation method) For breadmaking evaluation, two panelists evaluated the dough condition during breadmaking, while three panelists evaluated the appearance, crumb, and texture. Specific volume was measured using a laser volumetric device. Regarding flavor, because the flavor may not be adequately evaluated due to insufficient saltiness when eaten raw, the butter roll was cut approximately two-thirds deep along the long side, and a commercially available tuna mayonnaise salad (approximately 20% by weight of the total bread weight) was sandwiched between the cuts. The same three panelists evaluated the flavor. Furthermore, Aspergillus niger was inoculated onto the sliced ​​surface of the bread using a spore suspension of Aspergillus niger prepared to give approximately 10 spores per spot. The bread was then stored at 30°C, and the time to first mold emergence was measured. The concentration of undissociated acetic acid in the bread was measured using the following method. 9 g of breadcrumb was mixed with 60 g of distilled water, and the resulting suspension was thoroughly homogenized. The pH of the suspension (bread) was measured using a conventional pH meter. The acetic acid concentration in the bread (measured by high-performance liquid chromatography (HPLC) using the BTB post-column method) and the pH value of the bread were used to calculate the undissociated acetic acid concentration (ppm) in the bread crumb using the Handerson-Hasselbalch equation. The evaluation criteria for the "dough condition at the time of bread-making" and the "appearance," "crumb," "texture," and "flavor" of the resulting bread were the same as in Example 1.

[0091] (result) The results are shown in Table 2. The low-salt butter rolls of Test Examples 4 and 5, which used the Minori no Chikara blended flour, received higher ratings for "dough condition at time of bread-making," "appearance," "internal structure," and "texture" than Comparative Example 4 (commercially available strong flour, low salt) and Comparative Examples 5-7 (extra strong flour other than Minori no Chikara, low salt), and also achieved nearly equivalent results for "flavor." Furthermore, compared to Comparative Example 3 (commercially available strong flour, normal salt content), they also had superior "appearance" and "texture," and their "specific volume" was also significantly superior. Furthermore, regarding the time it took for mold to develop on bread during storage, Test Examples 4 and 5 took significantly longer than Comparative Examples 3-7, with Test Example 5 in particular showing excellent results. The improved shelf life of the low-salt butter rolls of Test Examples 4 and 5 is thought to be due to the increased concentration of undissociated acetic acid in the bread.

[0092] [Table 2]

[0093] Based on previous knowledge of grain science, low-salt butter roll dough becomes extremely soft due to the loss of the gluten-strengthening effect of salt. Low-salt butter roll dough made with standard bread flour, such as that in Comparative Example 4, deteriorates during mixing, resulting in a deterioration of the dough's internal structure due to a significant decrease in the dough's gas retention. However, the low-salt butter rolls of Test Examples 4 and 5, which used "Minori no Chikara" and "Yumechikara," demonstrated dough properties equivalent to or superior to those of the butter roll made with commercially available bread flour and standard salt content (Comparative Example 3), despite their low salt content. They also demonstrated excellent breadmaking properties and performed better than the low-salt butter rolls of Comparative Examples 5 to 7, which used extra-strong flour other than Minori no Chikara flour. Furthermore, in Test Examples 4 and 5, a blend of "Minori no Chikara" and "Yumechikara" flour was used, and the specified concentration of non-dissociated acetic acid was used to produce a mold-proofing effect and excellent breadmaking properties, enabling the production of high-quality low-salt butter rolls. In addition, the flavor of the low-salt butter rolls of Test Examples 4 and 5 was almost the same as that of the regular butter roll (Comparative Example 3). From these results, it became clear that the method of this example can produce a low-salt butter roll with excellent bread-making properties and good quality.

[0094] [Example 3] Low-salt, mountain-shaped Yudane bread was produced using the sponge dough method, and the dough's bread-making properties, bread quality, and mold growth time during storage were evaluated.

[0095] (Preparation of Yudane dough) The tangdane was prepared as follows: 300 g of wheat flour was added to a pin mixer bowl preheated to about 60°C, and an equal weight of 85°C hot water was gradually added at medium speed, and the mixture was mixed until the dough was uniform to prepare the tangdane. Note that the same wheat flour used in the test examples and comparative examples for the dough and the main dough in each test example and comparative example was used for the production of the tangdane.

[0096] (Preservation of matured Yudane) The Yudane obtained by the above method was sealed in a polyethylene bag and stored in a refrigerator at 5°C for 24 hours to mature.

[0097] (Preparing the sponge dough) A sponge dough was obtained by mixing the sponge mix formulation shown in Table 3. More specifically, all ingredients of the sponge mixes in Test Examples 6 and 7 and Comparative Examples 8 and 9 in Table 3 were placed in a mixer bowl, and mixed at low speed for 3 minutes using a small pin mixer. The dough kneading temperature was adjusted to 27°C ± 1°C. The sponge mix was allowed to ferment for 4 hours at 27°C.

[0098] (Preparation of dough) Each sponge dough obtained by the above manufacturing method, the tangzane after aging and storage, and the other ingredients shown in Table 3 were placed in a mixer bowl, and using a small pin mixer, the dough was mixed at high speed until the power peak was slightly passed, using the change in the pin mixer's power during mixing as an indicator. The dough temperature at the end of mixing was adjusted to 27°C ± 1°C.

[0099] (fermentation and baking) After the main mixing was completed, all test plots were fermented and baked under the following conditions to produce mountain-shaped bread. Floor time: 27°C, 20 minutes Dividing and rolling: Divide the dough into 50g portions and roll them into balls. Bench time: 27℃, 20 minutes Forming: Form using a molder, and fill two 50g pieces of dough into each loaf. Final fermentation: 38℃, 85% humidity, 60 minutes Baking: 200℃, 18 minutes

[0100] (Evaluation method) As in Example 2, the breadmaking evaluation consisted of evaluation of the "dough condition during breadmaking" by two panelists, and evaluation of the "appearance," "internal phase," and "texture" by three panelists. Furthermore, "specific volume" was measured using a laser volume measuring device. Regarding "flavor," because the "flavor" of the bread might not be evaluated adequately due to insufficient saltiness when eaten as is, approximately 10% by weight of salted butter was spread almost uniformly on the surface of the sliced ​​bread, and the same evaluation was conducted by three panelists. Furthermore, the sliced ​​surface of the bread was inoculated with Aspergillus niger using a spore suspension of Aspergillus niger prepared so that approximately 10 spores were present per spot. The sliced ​​surface was then stored at 30°C, and the time to first mold development on the bread was measured. Furthermore, the concentration of undissociated acetic acid in the bread was measured using the same method as in Example 2. The evaluation criteria for the "dough condition during breadmaking" and the "appearance," "internal phase," "texture," and "flavor" of the resulting bread were the same as in Example 1.

[0101] (result) The results are shown in Table 3. The low-salt Yudane breads of Test Examples 6 and 7, which used the Minori no Chikara flour blend, showed overall superior results compared to Comparative Example 9 (commercially available strong flour, low salt), with particularly high ratings in "dough condition during bread-making," "appearance," "internal structure," and "texture." They also achieved a large "specific volume." Test Examples 6 and 7 also achieved particularly high ratings for "appearance" compared to Comparative Example 8 (commercially available strong flour, normal salt content), and achieved a large "specific volume." Furthermore, Test Examples 6 and 7 showed a longer time until mold development during storage compared to Comparative Examples 8 and 9. The improved shelf life of the low-salt Yudane breads of Test Examples 6 and 7 is thought to be due to the increased concentration of undissociated acetic acid in the bread.

[0102] [Table 3]

[0103] Based on previous knowledge of grain science, as in Examples 1 and 2, in low-salt dough, the effect of salt on strengthening gluten properties is almost completely eliminated, resulting in extremely soft dough. In contrast, dough made with ordinary bread flour deteriorates during mixing, resulting in extremely soft dough. As a result, the dough's gas retention capacity decreases, resulting in a significant decrease in specific volume and deterioration of the internal structure. However, in Test Examples 6 and 7, which used "Minori no Chikara" and "Yumechikara," even though they were low in salt, they exhibited dough properties comparable to those of a commercially available bread flour with ordinary salt content (Comparative Example 8), and showed significantly better breadmaking properties than a low-salt bread made with commercially available bread flour (Comparative Example 9). Furthermore, in Test Examples 6 and 7, a blend of "Minori no Chikara" and "Yumechikara" flour was used, and the specified concentration of undissociated acetic acid was used to produce a mold-proof, high-quality, and excellent breadmaking properties. In addition, the flavor of the low-salt Yudane breads of Test Examples 6 and 7 was comparable to that of the regular Yudane bread (Comparative Example 8). These results demonstrate that the method of this example can produce low-salt Yudane bread of excellent quality and excellent bread-making properties.

[0104] The above results demonstrate that the method of this example improves bread-making properties even when using low-salt or no-salt dough, and makes it possible to produce high-quality low-salt or no-salt breads.

Claims

1. The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d, The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g, A first wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b; A second flour milled from a wheat variety having a weaker gluten strength than the first flour variety; The dough is prepared by blending the ingredients. The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The salt is added in an amount of 0.0 to 1.0 parts by weight per 100 parts by weight of the total amount of wheat flour. A method for producing bread characterized by the above.

2. The second wheat flour is The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The wheat flour is milled from a wheat variety whose B genome genotype for low molecular weight glutenin subunits is Glu-B3b or Glu-B3ab. The method for producing bread according to claim 1 .

3. The salt is added in an amount of 0.0 to 0.5 parts by weight per 100 parts by weight of the total amount of wheat flour. The method for producing bread according to claim 1 or 2.

4. No salt is added. The method for producing bread according to claim 1 or 2.

5. The second wheat flour is wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b. The method for producing bread according to claim 1 or 2.

6. The dough is lean dough, and the bread contains undissociated acetic acid at a concentration of 160 ppm or more. The method for producing bread according to claim 1 or 2.

7. The dough is a rich dough, and the bread contains undissociated acetic acid at a concentration of 40 ppm or more. The method for producing bread according to claim 1 or 2.

8. The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d, The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g, A first wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b; A second flour milled from a wheat variety having a weaker gluten strength than the first flour variety; It is made from a fabric that contains The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The salt is added in an amount of 0.0 to 1.0 parts by weight per 100 parts by weight of the total amount of wheat flour. Bread characterized by

9. The second wheat flour is The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The wheat flour is milled from a wheat variety whose B genome genotype for low molecular weight glutenin subunits is Glu-B3b or Glu-B3ab. Bread according to claim 8 .

10. The dough is lean dough, and the bread contains undissociated acetic acid at a concentration of 160 ppm or more.

10. Bread according to claim 8 or 9.

11. The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d, The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g, A first wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b; A second flour milled from a wheat variety having a weaker gluten strength than the first flour variety; The dough is prepared by blending the ingredients. The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The salt is added in an amount of 0.0 to 1.0 parts by weight per 100 parts by weight of the total amount of wheat flour. A method for improving bread-making properties.

12. The second wheat flour is The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The wheat flour is milled from a wheat variety whose B genome genotype for low molecular weight glutenin subunits is Glu-B3b or Glu-B3ab. The method for improving bread-making properties according to claim 11.

13. The dough is lean dough, and the bread contains undissociated acetic acid at a concentration of 160 ppm or more. The method for improving bread-making properties according to claim 11 or 12.

14. The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The genotype of the A genome for the low molecular weight glutenin subunit is Glu-A3d, The genotype of the B genome for the low molecular weight glutenin subunit is Glu-B3g, A first wheat flour milled from a wheat variety whose B genome amylose synthesis genotype for low molecular weight glutenin subunits is Wx-B1b; A second flour milled from a wheat variety having a weaker gluten strength than the first flour variety; The dough is prepared by blending the ingredients. The first wheat flour is blended in an amount of 10 parts by weight or more and less than 100 parts by weight per 100 parts by weight of the total wheat flour, The salt is added in an amount of 0.0 to 1.0 parts by weight per 100 parts by weight of the total amount of wheat flour. A method for improving the quality of bread.

15. The second wheat flour is The genotype of the D genome for the high molecular weight glutenin subunit is Glu-D1d, The wheat flour is milled from a wheat variety whose B genome genotype for low molecular weight glutenin subunits is Glu-B3b or Glu-B3ab. The method for improving the quality of bread according to claim 14.

16. The dough is lean dough, and the bread contains undissociated acetic acid at a concentration of 160 ppm or more.

16. The method for improving the quality of bread according to claim 14 or 15.

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