Production method of bread, frozen dough for bread, and mix powder for bread

Abstract

To provide a production method of bread capable of obtaining bread excellent in a quality such as volume and texture without performing secondary fermentation or performing secondary fermentation in a short time.SOLUTION: A production method of bread includes the steps of: a dough preparing step of preparing dough containing wheat flour, egg, milk or powdered milk, salt, yeast and water; a primary fermentation step of primarily fermenting the dough; a dough molding step of molding the primarily fermented dough in a predetermined shape; and a baking step of baking the molded dough. In the production method of bread, the wheat flour contains 10 mass% or more of sticky flour, and a secondary fermentation step of further fermenting after the dough molding step is not included, or the secondary fermentation step is performed in a fermentation time of 40 minutes or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing bread, a frozen dough for bread, and a flour mix for bread. [Background technology]

[0002] Bread is a food made by baking a mixture of wheat flour and other grains, which is kneaded and fermented with yeast. Bread is generally made through the following steps: mixing, primary fermentation, dividing and rolling, rest time, shaping, secondary fermentation, and baking. Because the fermentation process takes time, it takes a long time to make bread.

[0003] To improve this situation, development is underway on methods for producing bread by baking without secondary fermentation. For example, Patent Document 1 describes that when producing bread by baking or frying without secondary fermentation, a frozen dough is prepared and used in which a raw material flour containing wheat flour contains 2 to 8 mass% pregelatinized starch, and 1 to 5 mass parts of baking powder and 3 to 8 mass parts of yeast per 100 mass parts of the raw material flour. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2018-27057 Summary of the Invention [Problem to be solved by the invention]

[0005] However, if the secondary fermentation is not carried out sufficiently, the yeast will not produce enough carbon dioxide, resulting in a bread with a small volume and a hard texture. The technology of Patent Document 1 also has the disadvantage of not being able to fully meet the consumer preferences for a larger volume and a softer texture.

[0006] Therefore, an object of the present invention is to provide a bread manufacturing method, a frozen bread dough, and a bread mix flour that can produce high-quality bread in terms of volume, texture, etc., even if secondary fermentation is not performed or the secondary fermentation time is shortened. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to achieve the above object and have completed the present invention.

[0008] That is, one aspect of the present invention provides a method for producing bread, comprising a dough preparation step of preparing a dough containing wheat flour, eggs, milk or milk powder, salt, yeast, and water, a primary fermentation step of subjecting the dough to a primary fermentation, a dough shaping step of shaping the primarily fermented dough into a predetermined shape, and a baking step of baking the shaped dough, wherein the wheat flour contains 10% by mass or more of glutinous wheat flour, and the dough shaping step does not include a secondary fermentation step of further fermentation, or the secondary fermentation step is performed for a fermentation time of 40 minutes or less.

[0009] According to the method for producing bread of the present invention, wheat flour accounts for a predetermined amount or more of the wheat flour ingredients in the dough, so that bread of good quality in terms of volume, texture, etc. can be obtained even if the dough is subjected to primary fermentation and shaped, and then the secondary fermentation is not carried out before baking, or even if the secondary fermentation time is short.

[0010] In the method for producing bread according to the present invention, it is preferable to include a freezing step of freezing the shaped dough and a thawing step of thawing the frozen dough after the dough shaping step and before the secondary fermentation step if the secondary fermentation step is performed, or after the dough shaping step and before the baking step if the secondary fermentation step is not performed.

[0011] In the bread manufacturing method according to the present invention, the dough may further contain sugar and fats and oils as desired, and it is preferable that the egg content is 10 to 20 parts by mass, the sugar content is 0 to 30 parts by mass, and the fat content is 0 to 20 parts by mass, relative to 100 parts by mass of the wheat flour.

[0012] In the method for producing bread according to the present invention, the wheat flour preferably includes hard flour.

[0013] Another aspect of the present invention provides a frozen bread dough, which is a dough containing wheat flour, eggs, milk or milk powder, salt, yeast, and water, which has undergone primary fermentation and been shaped, and which is then frozen, wherein the wheat flour contains 10% by mass or more of glutinous wheat flour.

[0014] According to the frozen bread dough of the present invention, wheat flour accounts for a predetermined amount or more of the wheat flour ingredients of the dough, and the dough is subjected to primary fermentation, shaped, and frozen. Therefore, even if the dough is thawed and subjected to heat treatment such as baking without secondary fermentation or even if the secondary fermentation time is short, bread of good quality in terms of volume, texture, etc. can be obtained.

[0015] In the frozen bread dough according to the present invention, the dough further contains sugar and fats and oils as desired, and it is preferable that the egg content is 10 to 20 parts by mass, the sugar content is 0 to 30 parts by mass, and the fat content is 0 to 20 parts by mass relative to 100 parts by mass of the wheat flour.

[0016] In the frozen bread dough according to the present invention, the wheat flour preferably contains hard wheat flour.

[0017] Another aspect of the present invention is to provide a bread mix flour containing the following ingredients (a) to (e) in such a way that the respective contents of the ingredients satisfy the requirements, and the wheat flour contains 10% by mass or more of glutinous wheat flour. (a) 100 parts by mass of wheat flour (b) 0 to 30 parts by mass of sugar per 100 parts by mass of the wheat flour (c) 0 to 20 parts by mass of powdered oil or shortening relative to 100 parts by mass of the wheat flour (d) 0 to 10 parts by mass of powdered milk relative to 100 parts by mass of the wheat flour (e) 1.0 to 2.2 parts by mass of salt per 100 parts by mass of the wheat flour

[0018] According to the bread mix flour of the present invention, wheat flour accounts for a predetermined amount or more of the wheat flour raw material, so when making bread using this mix flour, after the dough has been subjected to primary fermentation and shaped, secondary fermentation is not carried out before the dough is subjected to heat treatment such as baking, or the secondary fermentation time is shortened, and yet bread of good quality in terms of volume, texture, etc. can be obtained. [Effects of the Invention]

[0019] According to the present invention, when bread is produced, wheat flour accounts for a predetermined amount or more of the wheat flour raw material, so that after the dough is subjected to primary fermentation and shaped, and before being subjected to heat treatment such as baking, even if secondary fermentation is not performed or the secondary fermentation time is shortened, bread of good quality in terms of volume, texture, etc. can be obtained. [Brief explanation of the drawings]

[0020] [Figure 1] 1 is a chart showing the results of measuring the volume of bread in Test Example 1. [Figure 2] 10 is a chart showing the results of measuring the height of bread in Test Example 2. [Figure 3] 1 is a table showing the results of a cutting test using a texture analyzer in Test Example 3. [Figure 4] 1 is a table showing the results of a compression test using a texture analyzer in Test Example 3. [Figure 5] 10 is a table showing the results of evaluation of softness in Test Example 4. [Figure 6] 1 is a chart showing the results of evaluating moisturizing in Test Example 4. [Figure 7] 1 is a chart showing the results of evaluating crispness in Test Example 4. DETAILED DESCRIPTION OF THE INVENTION

[0021] There is no particular limitation on the type of bread to which the present invention is applicable. For example, bread is usually produced by first fermenting dough obtained from wheat flour, salt, yeast, water, and, if necessary, secondary ingredients such as sugars, leavening agents, eggs, milk, and milk powder, forming the dough into a predetermined shape, subjecting it to second fermentation, and then subjecting it to a heat treatment such as baking.

[0022] In the bread manufacturing method of the present invention, dough is made using wheat flour, eggs, milk or milk powder, salt, yeast, and water (dough making step). The dough can be made by a method commonly used in bread making, but it can also be made by the Autolyse method, in which wheat flour and water are first mixed, the dough is allowed to rest, and then other ingredients are added and mixed. By first mixing wheat flour and water, the flour can completely absorb water and form high-quality gluten, which gives bakery products a chewy texture.

[0023] The wheat flour can be any wheat flour that is commonly used in bread, without any particular restrictions. Examples include strong flour, semi-strong flour, medium-strength flour, weak flour, whole wheat flour, graham flour, durum semolina, etc., and it is preferable to use strong flour.

[0024] The eggs are not particularly limited as long as they are those commonly used in bread production. They may be raw eggs or processed eggs, and for example, whole eggs, egg yolks, egg whites, and their liquid eggs, frozen liquid eggs, dried egg whites, dried egg yolks, dried whole eggs, sweetened egg yolks, etc. can be used. One type of egg may be used alone, or two or more types may be used in combination.

[0025] The milk or milk powder may be any milk commonly used in bread production and is not particularly limited. Milk may include special milk, adjusted milk, low-fat milk, non-fat milk, processed milk, cream, etc. Milk powder may include whole milk powder, skim milk powder, cream powder, buttermilk powder, sweetened milk powder, adjusted milk powder, etc. One type of milk or milk powder may be used alone, or two or more types may be used in combination.

[0026] The salt is not particularly limited as long as it is one that is commonly used in bread making, such as refined salt, high-quality salt, white salt, raw salt, and crushed salt.

[0027] The yeast used is not particularly limited as long as it is one commonly used in bread making. It may be dry yeast or fresh yeast, and may be, for example, a yeast-containing material containing yeast of the species Saccharomyces cerevisiae. The yeast may be a yeast preparation for bakery products, a yeast-containing starter dough obtained during the manufacturing process, or natural yeast collected from natural sources. One type of yeast may be used alone, or two or more types may be used in combination.

[0028] In the dough-making step of the bread-making method of the present invention, the wheat flour contains 10% by mass or more of glutinous wheat flour. When the wheat flour contains 10% by mass or more of glutinous wheat flour, the bread-making method of the present invention can produce bread with a soft texture, height, and volume even without secondary fermentation or with a short secondary fermentation time. If the glutinous wheat flour content is less than 10% by mass, it will be difficult to obtain a sufficient soft texture, height, and volume even without secondary fermentation or with a short secondary fermentation time. The wheat flour may contain preferably 20 to 60% by mass, and even more preferably 20 to 40% by mass, of glutinous wheat flour.

[0029] The waxy wheat flour can be obtained by milling waxy wheat, a variety known to have a lower amylose content than non-waxy wheat. The amylose content of waxy wheat is typically 0 to 3% by mass. In waxy wheat, wild-type amylose synthesis genes (e.g., Wx-A1, Wx-B1, Wx-D1) may be mutated or deleted. Examples of waxy wheat varieties include Mochihime, Kuwanamochi, Hatsumochi, Mochiotome, and Beni.

[0030] The bread dough prepared in the dough preparation step optionally contains sugar and fats and oils in addition to the eggs described above, and preferably contains 10 to 20 parts by mass of eggs, 0 to 30 parts by mass of sugar, and 0 to 20 parts by mass of fats and oils per 100 parts by mass of wheat flour. By containing the above ingredients in the bread dough within the above ranges, it is possible to obtain bread with an even softer texture, height, and volume.

[0031] The sugar is not particularly limited as long as it is one that is commonly used in bread production. For example, powdered sugar may be used. Furthermore, white sugar or granulated sugar is preferred in terms of the sweetness it provides. In addition to sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, and the like may also be used as sweetening components as needed. These may be used alone or in combination of two or more.

[0032] The fats and oils mentioned above are not particularly limited as long as they are those commonly used in bread production. Examples include vegetable oils such as corn oil, safflower oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, coconut oil, palm oil, palm kernel oil, cocoa butter, and shea butter, and animal oils such as milk fat, fish oil, beef tallow, and lard. In addition, all fats and oils commonly used for food, such as interesterified fats, hardened fats, and fractionated fats and oils, can be used. One type of fat and oil mentioned above may be used alone, or two or more types may be used in combination.

[0033] The fats and oils can also be blended in the form of shortening, a water-in-oil fat and oil composition, or an oil-in-water fat and oil composition. The shortening refers to a composition obtained by adding oil-soluble components such as emulsifiers and flavorings, as needed, to melted edible fats and oils, mixing the resulting oil phase, and then rapidly cooling and kneading the resulting mixture. The water-in-oil fat and oil composition refers to a composition obtained by adding oil-soluble components such as emulsifiers and flavorings, as needed, to melted edible fats and oils, mixing the resulting oil phase, and then adding an aqueous phase in which water-soluble components are dissolved, as needed, to the resulting oil phase, and then rapidly cooling and kneading the resulting mixture. Specific examples include margarine and fat spreads. The oil-in-water fat and oil composition refers to a composition obtained by adding any fat or oil-soluble component to an aqueous phase in which water-soluble components such as proteins are dissolved, followed by homogenization; specific examples include cream.

[0034] The dough made in the dough-making process can contain any ingredients that can be used in regular bread, as needed, without any particular limitations. For example, sweeteners, thickening agents, coloring agents, antioxidants, dextrin, milk and dairy products such as casein, whey, cream, fermented milk, yogurt, condensed milk, whole-fat condensed milk, skim milk, and concentrated milk, cheeses such as natural cheese, processed cheese, Gouda cheese, and Cheddar cheese, alcohol, glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartaric acid fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol esters, Examples include emulsifiers such as calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, egg yolk lecithin, and soy lecithin, leavening agents, inorganic salts, salt, baking powder, yeast food, dough improvers, cocoa and cocoa products such as chocolate chips, coffee and coffee products, herbs, preservatives, bittering agents, acidulants, pH adjusters, shelf life extenders, fruits, seasonings, spices, flavorings, food ingredients such as vegetables, meat, and seafood, plant and animal extracts such as consommé and bouillon, food additives, and grain flours such as wheat bran, barley flour, rice flour, soy flour, corn flour, rye flour, oat flour, millet flour, buckwheat flour, and white sorghum flour.

[0035] In the bread manufacturing method of the present invention, after the dough-making step, the mixture obtained in the dough-making step is subjected to primary fermentation (primary fermentation step). The primary fermentation can be carried out by a method commonly used in bread manufacturing, but is preferably carried out under conditions of 25 to 30°C, 20 to 60 minutes, and a humidity of 65 to 85%.

[0036] In the bread manufacturing method of the present invention, after the above-mentioned primary fermentation step, the dough that has undergone primary fermentation is shaped (dough shaping step). Shaping can be carried out by a method commonly used in bread manufacturing. When dividing the dough obtained in the primary fermentation step and then shaping it, it is preferable to let the dough rest for 10 to 30 minutes (bench time) before shaping, since the divided surfaces will be damaged.

[0037] In the bread manufacturing method of the present invention, after the dough forming step, the formed dough is baked (baking step). Baking can be carried out by a method commonly used in bread manufacturing. In the present invention, frying is also included in baking.

[0038] In the bread manufacturing method of the present invention, the dough shaping step is followed by the secondary fermentation step, which does not include a secondary fermentation step, or the fermentation time is set to 40 minutes or less. The secondary fermentation step is a step in which the shaped product obtained in the dough shaping step is subjected to secondary fermentation (proofing). In the bread manufacturing method of the present invention, the baking step can be performed immediately after the dough shaping step without the secondary fermentation. On the other hand, if secondary fermentation is performed, it can be performed by a method commonly used in bread manufacturing, except that the fermentation time is 40 minutes or less. The temperature during secondary fermentation is preferably 17 to 40°C, more preferably 20 to 40°C, even more preferably 25 to 40°C, and particularly preferably 25 to 35°C. The fermentation time for secondary fermentation may be 30 minutes or less, 25 minutes or less, 20 minutes or less, 15 minutes or less, 10 minutes or less, or 5 minutes or less.

[0039] The bread manufacturing method of the present invention preferably includes a freezing step of freezing the shaped dough after the dough shaping step and before the secondary fermentation step if the secondary fermentation step is performed, or a thawing step of thawing the frozen dough after the dough shaping step and before the baking step if the secondary fermentation step is not performed.

[0040] By performing the freezing step, the bread dough can be stored in a frozen state for any period of time. Furthermore, the bread dough can be transported in a frozen state. In the bread manufacturing method of the present invention, secondary fermentation is not performed or the time for secondary fermentation can be shortened. Therefore, when the bread dough is stored or transported in a frozen state and then bread is made in a store or the like, the time required for making the bread can be shortened. Here, when secondary fermentation is performed after thawing, the modes for the fermentation time that can be adopted are as described above. Note that the secondary fermentation may progress even if the dough is not placed in a special proofing environment during the process from thawing to baking. Therefore, it is desirable to perform a heat treatment such as baking immediately after thawing, preferably within 20 minutes, more preferably within 10 minutes, and even more preferably within 5 minutes.

[0041] The freezing step is a step of freezing the formed dough. The freezing can be carried out by a method commonly used in the production and distribution of bread, for example, by freezing the dough in a freezer such as a shock freezer until the temperature reaches −10° C. or below.

[0042] The thawing step is a step of thawing dough that has been frozen for a desired period of time. In the present invention, thawing does not require that the frozen dough be completely thawed all the way to the center. The temperature and time for thawing can be selected appropriately; for example, thawing can be performed under conditions of 4 to 14 hours in a refrigerator at 3 to 10°C, or 5 to 120 minutes at room temperature at 20 to 30°C. Furthermore, if a convection oven or the like capable of controlling the temperature inside the oven to around 90 to 250°C in a short period of time is used, the thawing step and the baking step can be performed consecutively in the oven, making it easier to make bread.

[0043] There are no particular limitations on the type of bread to which the manufacturing method of the present invention can be applied, and examples of bread include white bread (e.g., rolls, white bread, brown bread, French bread, hardtack, roll bread, croissants, etc.), cooked bread, sweet bread, steamed bread, fried bread, flatbread, Danish, croissants, pastries, bagels, Chinese buns, etc.

[0044] The type of bread to which the manufacturing method of the present invention is applicable is not limited, but in one embodiment, the manufacturing method of the present invention is preferably applied to sweet bread. Here, sweet bread refers to bread that has a sweet taste and contains larger amounts of fats and oils, sugar, and eggs than non-sweet bread. More specifically, sweet bread refers to bread that contains 3 parts by mass or more of fats and oils, 10 parts by mass or more of sugar, and 3 parts by mass or more of eggs per 100 parts by mass of wheat flour.

[0045] On the other hand, the frozen bread dough of the present invention is bread dough prepared in the freezing step in the manufacturing method of the present invention, specifically, a dough containing wheat flour, eggs, milk or milk powder, salt, yeast, and water, which is frozen after primary fermentation, and the wheat flour contains 10% by mass or more of glutinous wheat flour.

[0046] By including 10% by mass or more of glutinous wheat flour in the wheat flour, when bread is made using the frozen bread dough of the present invention, bread with a soft texture, height, and volume can be obtained even without secondary fermentation or with a short secondary fermentation time. Furthermore, since secondary fermentation can be omitted or the secondary fermentation time can be shortened, when bread is made using the frozen bread dough, the time required to make the bread can be shortened.

[0047] In the frozen bread dough of the present invention, the wheat flour, eggs, milk or milk powder, salt, and yeast can be any of those commonly used in bread making, without any particular limitations. Other aspects of the method can be similar to the method for producing bread described above.

[0048] Specifically, the following exemplary embodiments can be adopted.

[0049] The wheat flour used in the frozen bread dough of the present invention is not particularly limited as long as it is any wheat flour that is commonly used in bread, except that it contains 10% by mass or more of glutinous wheat flour. The wheat flour preferably contains hard wheat flour.

[0050] The wheat flour may contain preferably 20 to 60% by mass, and even more preferably 20 to 40% by mass, of glutinous wheat flour.

[0051] The frozen bread dough of the present invention may optionally contain sugar and fats and oils in addition to the eggs described above. In this case, it is preferable that the egg content is 10 to 20 parts by mass, the sugar content is 0 to 30 parts by mass, and the fat content is 0 to 20 parts by mass, relative to 100 parts by mass of wheat flour. By containing the above ingredients in the above ranges, when bread is made using the frozen bread dough, bread with an even softer texture, height, and volume can be obtained.

[0052] As in the method for producing bread of the present invention, the sugar and oil can be any sugar and oil that is commonly used in bread, without any particular limitation.

[0053] The frozen bread dough of the present invention may contain wheat flour, eggs, milk or milk powder, salt, yeast, water, sugar, fats and oils, and, if necessary, any other ingredients that can be used in ordinary bread, without any particular limitations.

[0054] The type of bread to which the frozen bread dough of the present invention is applied is not particularly limited, but in one embodiment, it is preferably applied to sweet bread. Here, sweet bread refers to bread that has a sweet taste and contains larger amounts of fats and oils, sugar, and eggs than non-sweet bread. More specifically, sweet bread refers to bread that contains 3 parts by mass or more of fats and oils, 10 parts by mass or more of sugar, and 3 parts by mass or more of eggs per 100 parts by mass of wheat flour.

[0055] On the other hand, the bread mix flour of the present invention is a mix flour that constitutes the raw materials used in the dough-making step of the manufacturing method of the present invention, and specifically contains the following raw materials (a) to (e) in an amount that satisfies the respective contents of the raw materials according to the raw materials: (a) 100 parts by mass of wheat flour, (b) 0 to 30 parts by mass of sugar per 100 parts by mass of the wheat flour, (c) 0 to 20 parts by mass of powdered oil or shortening per 100 parts by mass of the wheat flour, (d) 0 to 10 parts by mass of milk powder per 100 parts by mass of the wheat flour, and (e) 1.0 to 2.2 parts by mass of salt per 100 parts by mass of the wheat flour, and the wheat flour contains 10% by mass or more of glutinous wheat flour.

[0056] By containing 10% by mass or more of glutinous wheat flour in the wheat flour, when bread is produced using the bread mix flour of the present invention, bread with a soft texture, height, and volume can be obtained even without secondary fermentation or even if the secondary fermentation time is short.

[0057] In the bread mix flour of the present invention, the wheat flour, sugar, powdered oil or fat or shortening, powdered milk, and salt can be any of those commonly used in bread without any particular limitation. Other embodiments can also be carried out in the same manner as in the method for producing bread described above.

[0058] Specifically, the following exemplary embodiments can be adopted.

[0059] The wheat flour used in the bread mix of the present invention is not particularly limited as long as it contains glutinous wheat flour in an amount of 10% by mass or more, and is any wheat flour that is commonly used in bread. The wheat flour preferably contains strong wheat flour.

[0060] The wheat flour may contain preferably 20 to 60% by mass, and even more preferably 20 to 40% by mass, of glutinous wheat flour.

[0061] The bread mix flour of the present invention may contain wheat flour, sugar, powdered oil or fat or shortening, powdered milk, salt, and, if necessary, any other ingredients that can be used in ordinary bread, without any particular limitations.

[0062] The type of bread to which the bread mix flour of the present invention is applied is not particularly limited, but in one embodiment, it is preferably applied to sweet bread. Here, sweet bread refers to bread that has a sweet taste and contains larger amounts of fats and oils, sugar, and eggs than non-sweet bread. More specifically, sweet bread refers to bread that contains 3 parts by mass or more of fats and oils, 10 parts by mass or more of sugar, and 3 parts by mass or more of eggs per 100 parts by mass of wheat flour. [Example]

[0063] The present invention will be explained in more detail below by way of examples, but these examples do not limit the present invention in any way.

[0064] [Materials used] Strong flour: "Apollo" (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) Mochi flour: "Mochi flour" (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) Fresh yeast: "Nitten Yeast" (product name, manufactured by Nippon Beet Sugar Co., Ltd.) Bread quality improver: "C Oriental Food" (product name, manufactured by Oriental Yeast Co., Ltd.) Skim milk powder: "Yotsuba Hokkaido Skim Milk Powder" (product name, manufactured by Yotsuba Dairy Co., Ltd.) Shortening: "Miyoshi Short Z" (product name, manufactured by Miyoshi Oil & Fats Co., Ltd.)

[0065] [Bread production] The ingredients were mixed in a mixer according to the composition shown in Table 1 to obtain bread dough. The resulting dough was allowed to stand at 27°C for 60 minutes, then divided into 40g portions and left to rest at 27°C for 20 minutes as bench time. The divided portions were then rounded and subjected to secondary fermentation for 0, 20, and 40 minutes. The secondary fermentation conditions were 32°C and a relative humidity of 85%. The dough was then baked for 10 minutes in an oven with an upper heat of 220°C and a lower heat of 190°C to obtain bread.

[0066] [Table 1]

[0067] [Test Example 1] Bread dough was prepared using recipes 1 to 4 in Table 1, and the volume of the resulting bread was measured with a volume measuring device (trade name "Volscan Profiler 600", manufactured by Stable Micro Systems) after setting the secondary fermentation time to 0 minutes. Ten loaves of each type were measured, and the average volume of the ten loaves was calculated. The results are shown in Figure 1.

[0068] As shown in Figure 1, when the secondary fermentation time was set to 0 minutes, bread in which glutinous wheat flour accounted for 10% or more by mass of the wheat ingredients in the dough had a larger volume than bread that did not contain glutinous wheat flour, giving the bread more volume.

[0069] [Test Example 2] Bread dough was prepared using recipes 1 to 4 in Table 1, and the height of the resulting bread was measured with a volume meter (product name "3D Laser Scanner," manufactured by ASTEX) after the secondary fermentation time was set to 0 minutes. Ten loaves of each type were measured, and the average height of the ten loaves was calculated. The results are shown in Figure 2.

[0070] As shown in Figure 2, when the secondary fermentation time was set to 0 minutes, bread in which glutinous wheat flour accounted for 10% or more by mass of the wheat ingredients in the dough was taller and had more volume than bread that did not contain glutinous wheat flour.

[0071] [Test Example 3] Bread dough was prepared using recipes 1, 3, and 4 in Table 1, and the secondary fermentation time was set to 0, 20, and 40 minutes. The hardness of the resulting bread was evaluated using a texture analyzer (product name "Texture Analyzer," manufactured by TA.XT.puls stable micro systems). Specifically, two loaves of each type were tested, and the average values ​​of the cutting test and compression test measurements for the two loaves were calculated. In both the cutting test and compression test, higher values ​​indicate harder breads, and lower values ​​indicate softer breads. The results of the cutting test are shown in Figure 3, and the results of the compression test are shown in Figure 4.

[0072] As shown in Figures 3 and 4, when the secondary fermentation time was set to 0, 20, or 40 minutes, bread containing 10% or more by mass of glutinous wheat flour as wheat ingredients in the dough produced softer bread than bread containing no glutinous wheat flour. In particular, when the secondary fermentation time was set to 0 minutes, the effect of using glutinous wheat flour in improving softness was remarkable.

[0073] Test Example 4 Bread dough was prepared using recipes 1 to 4 in Table 1, and the breads were subjected to secondary fermentation for 0, 20, and 40 minutes, and then a sensory evaluation was conducted by eight expert panelists who ate the breads. Specifically, bread containing no glutinous wheat flour in the dough and subjected to secondary fermentation for 0 minutes was used as the standard, and softness, moistness, and crispness were evaluated on a 7-point scale from -3 to 3, with the average values ​​calculated. The results of the softness evaluation are shown in Figure 5, the moistness evaluation in Figure 6, and the crispness evaluation in Figure 7.

[0074] As shown in Figures 5 to 7, when the secondary fermentation time was set to 0, 20, or 40 minutes, the sensory evaluations of bread in which glutinous wheat flour accounted for 10% or more by mass of the wheat ingredients in the dough tended to improve in terms of softness, moistness, and crispness compared to bread that did not contain glutinous wheat flour. In particular, when the secondary fermentation time was set to 0 minutes, the effect of improving texture by using glutinous wheat flour was remarkable.

Claims

1. a dough making step of making dough containing wheat flour, eggs, milk or milk powder, salt, yeast, and water; A primary fermentation step of primary fermenting the dough; A dough shaping step of shaping the dough that has undergone primary fermentation into a predetermined shape; A baking step of baking the shaped dough, The wheat flour contains 10% by mass or more of glutinous wheat flour, This method for producing bread does not include a secondary fermentation step of further fermenting the dough after the dough forming step, or the secondary fermentation step is carried out for a fermentation time of 40 minutes or less.

2. 2. The method for producing bread according to claim 1, further comprising a freezing step of freezing the shaped dough after the dough shaping step and before the secondary fermentation step if the secondary fermentation step is performed, or a thawing step of thawing the frozen dough after the dough shaping step and before the baking step if the secondary fermentation step is not performed.

3. 2. The method for producing bread according to claim 1, wherein the dough further contains sugar and fats and oils as desired, and the egg content is 10 to 20 parts by mass, the sugar content is 0 to 30 parts by mass, and the fat content is 0 to 20 parts by mass, relative to 100 parts by mass of the wheat flour.

4. The method for making bread according to claim 1 , wherein the wheat flour includes hard wheat flour.

5. A frozen dough for bread, which contains wheat flour, eggs, milk or milk powder, salt, yeast, and water, and is frozen after primary fermentation and shaping, The frozen dough for bread is characterized in that the wheat flour contains 10% by mass or more of glutinous wheat flour.

6. The dough further contains sugar and fats and oils as desired, and the egg content is 10 to 20 parts by mass, the sugar content is 0 to 30 parts by mass, and the fat content is 0 to 20 parts by mass relative to 100 parts by mass of the wheat flour. The frozen dough for bread according to claim 5.

7. The frozen dough for bread according to claim 5, wherein the wheat flour comprises hard flour.

8. A bread mix flour characterized by containing the following ingredients (a) to (e) in such a way that the respective contents thereof satisfy the content corresponding to the ingredients, and characterized in that the wheat flour contains 10% by mass or more of glutinous wheat flour. (a) 100 parts by weight of wheat flour (b) 0 to 30 parts by mass of sugar per 100 parts by mass of the wheat flour (c) 0 to 20 parts by mass of powdered oil or shortening per 100 parts by mass of the wheat flour (d) 0 to 10 parts by mass of powdered milk per 100 parts by mass of the wheat flour (e) 1.0 to 2.2 parts by mass of salt per 100 parts by mass of the wheat flour

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