Modifier for high-hydration bread dough

Abstract

To provide a modifier for high-hydration bread dough with which it is possible to obtain high-hydration bread dough that is less sticky and is suitable for industrial manufacturing without extending mixing time, and high-hydration bread having a soft texture after cooking.SOLUTION: A modifier for high-hydration bread dough contains: a modified starch that is produced under specific conditions and has a glucose concentration of 0.05-0.99 mg / mL; and phospholipase A2.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a high-hydration bread dough improver. [Background technology]

[0002] In recent years, "high-hydration bread" (also called "high-hydration bread"), which is made by cooking bread dough with a higher-than-normal amount of water, has become popular in bakeries. While increased water content is used to give bread a moist texture, this can result in extremely sticky dough and syneresis, so in industrial production, pregelatinized starch, which has high water retention, is sometimes used to prevent dough stickiness. However, simply using pregelatinized starch is not enough to create bread dough suitable for industrial production, as mixing takes a long time (it takes time for the dough to come together) and extending the mixing time can cause stickiness.

[0003] Patent Document 1 discloses a method for preventing caving and / or aging of bread, and describes that using phospholipase A2 in bread containing a large amount of eggs has the effect of improving the stability and workability of the dough during the manufacturing process. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-123318 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the method described in Patent Document 1 is based on the assumption that bread dough containing a large amount of eggs and normal hydration is used, and even if phospholipase A2 is used alone in high-hydration bread dough containing a small amount of eggs, it is not possible to obtain bread dough with little stickiness.

[0006] To provide a high-hydration bread dough improver which can produce high-hydration bread dough that is less sticky and suitable for industrial production without extending the mixing time, and high-hydration bread that has a soft texture after cooking. [Means for solving the problem]

[0007] As a result of extensive research to solve the above-mentioned problems, the present inventors have discovered that by using a high-hydration dough improver containing processed starch that is produced under specific conditions to produce a glucose concentration within a specific range and phospholipase A2, it is possible to provide high-hydration dough that is less sticky and suitable for industrial production, even without extending the mixing time, and high-hydration bread that has a soft texture after cooking, thereby completing the present invention.

[0008] That is, the present invention relates to a high-hydration bread dough improver containing processed starch that produces a glucose concentration of 0.05 to 0.99 mg / ml under specific conditions, and phospholipase A2. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a high-hydration bread dough improver that can produce high-hydration bread dough that is less sticky and suitable for industrial production, and high-hydration bread that has a soft texture after cooking, without extending the mixing time. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments. This embodiment relates to a high-hydration dough improver containing a processed starch that produces a glucose concentration of 0.05 to 0.99 mg / ml under specific conditions and phospholipase A2. The high-hydration dough improver of this embodiment allows for the production of high-hydration dough that is highly extensible and less sticky, suitable for industrial production, without extending the mixing time. This dough also allows for the production of high-hydration bread that has a soft texture after cooking. The moisture content of the "high-hydration dough" that can be used with the high-hydration dough improver of this embodiment, and the "high-hydration dough" described below, is not particularly limited, but may be, for example, 47 to 57% by weight, or 42 to 52% by weight for bread after cooking.

[0011] (modified starch) The processed starch contained in the high-hydration dough improver has a glucose concentration of 0.05 to 0.99 mg / ml produced under the following conditions. The glucose concentration is preferably 0.20 to 0.95 mg / ml, and more preferably 0.60 to 0.90 mg / ml. If the glucose concentration is less than 0.05 mg / ml, the dough may become too firm, resulting in a bread that is not soft enough after cooking. If the glucose concentration is more than 0.99 mg / ml, mixing may take a long time, the dough may become sticky, and the bread may not have a soft enough texture after cooking. In addition, the bread may not be moist enough after cooking.

[0012] It can be said that the lower the glucose concentration produced under the conditions below, the higher the resistance to amylase digestion of the starch. Processed starches with a glucose concentration of less than 0.05 mg / ml have very high resistance to amylase digestion, processed starches with a glucose concentration in the range of 0.05 to 0.50 mg / ml have relatively high resistance to amylase digestion, processed starches with a glucose concentration in the range of more than 0.50 mg / ml to 2.0 mg / ml have relatively low resistance to amylase digestion, and processed starches with a glucose concentration of more than 2.0 mg / ml have very low resistance to amylase digestion.

[0013] The conditions for measuring the glucose concentration produced from the processed starch are as follows. (1) 100 mg of the processed starch is placed in a glass centrifuge tube and preheated at 40°C for 5 minutes, and 1 ml of a 2.5% aqueous solution of α-amylase ("Sumiteam (registered trademark) AS" manufactured by Shin-Nihon Chemical Industry Co., Ltd.) (100 mM acetate buffer, containing 5 mM calcium chloride, pH 5.0) that has been preheated at 40°C for 5 minutes is added, and the mixture is stirred for approximately 5 seconds using a vortex mixer. The mixture is then reacted at 40°C for 10 minutes exactly from the time of addition of the enzyme (the α-amylase). (2) 8 ml of dilute sulfuric acid is added to the reaction solution of (1) above to stop the reaction, and the mixture is centrifuged at a relative centrifugal force of 1000 × g for 5 minutes. Here, the dilute sulfuric acid is a 2.0 wt % aqueous sulfuric acid solution. (3) 100 μl of amyloglucosidase solution is added to 100 μl of the supernatant obtained after centrifugation in (2) above, and the mixture is stirred for approximately 5 seconds using a vortex mixer, followed by a reaction time of 10 minutes at 40° C. Here, the amyloglucosidase solution is preferably a solution prepared by diluting the amyloglucosidase solution in "Bottle 2" included in the "Damaged Starch Analysis Kit" (manufactured by Megazyme Co., Ltd.) 10 times with 100 mM acetate buffer. (4) To the reaction solution in (3) above, add 4 ml of GOPOD reagent (a solution prepared by diluting 50 ml of GOPOD reagent buffer solution in "Bottle 3" included in the "Damaged Starch Analysis Kit" (Megazyme) with distilled water to 1 L and dissolving the entire amount of GOPOD reagent enzyme in "Bottle 4"), and let stand at 40°C for 20 minutes to develop color. The GOPOD reagent enzyme is a reagent containing glucose oxidase / peroxidase and 4-aminoantipyrine. (5) The absorbance of the color-developing solution (4) above is measured at 510 nm. (6) To prepare a blank, add 4 ml of GOPOD reagent to 200 μl of 100 mM acetate buffer, leave to stand at 40°C for 20 minutes, and measure the absorbance at 510 nm. Subtract the absorbance of the blank from the absorbance obtained in (5) above, and use this as the absorbance of the α-amylase-reacted processed starch sample. (7) The glucose concentration (mg / ml) of the processed starch sample reacted with α-amylase in (6) above is calculated from a calibration curve prepared using the "glucose standard" included in the "Damaged Starch Analysis Kit" (Megazyme). The calibration curve prepared using the glucose standard is a color-developing solution prepared by adding 4 ml of GOPOD reagent to 100 μl of 100 mM acetate buffer and 100 μl of glucose standard solution (1.5 mg / ml glucose, 0.2 wt% benzoic acid solution), or to 150 μl of 100 mM acetate buffer and 50 μl of glucose standard solution, and allowing the solution to stand at 40°C for 20 minutes. The absorbance of the color-developing solution was measured under the same conditions as for the color-developing solution in (4) above, and the blank absorbance was subtracted from the result to obtain a regression line with absorbance on the X-axis and glucose concentration on the Y-axis. (8) In the same manner as in steps (1) to (7) above, except that 100 mM acetate buffer is used instead of the aqueous α-amylase solution in step (1) above, the glucose concentration (mg / ml) in the processed starch sample that has not been subjected to the α-amylase reaction is obtained. (9) The glucose concentration of the processed starch sample that has been reacted with α-amylase calculated in (7) above minus the glucose concentration in the processed starch sample that has not been reacted with α-amylase obtained in (8) above is the glucose concentration produced from the processed starch.

[0014] The processed starch may be one type of processed starch or a mixture of two or more types of processed starches, as long as the glucose concentration produced under the conditions is within the specified range. When a mixture of two or more types of processed starches is used, it is sufficient that the glucose concentration produced under the conditions is within the specified range.

[0015] The processed starch is a starch obtained by subjecting unprocessed starch to a general chemical and / or physical treatment, and has water solubility such that the glucose concentration produced under the above conditions is measurable. To impart such water solubility, pregelatinization is required as the chemical and / or physical treatment. Examples of chemical and / or physical treatments other than pregelatinization include acetylation; esterification; etherification; hydroxypropylation; crosslinking (e.g., phosphate crosslinking and adipic acid crosslinking); oxidation; acid treatment; oil / fat processing; and enzyme treatment. The processed starch is preferably a starch that has undergone at least one treatment selected from these groups in addition to pregelatinization. From the viewpoint of increasing the water retention capacity in dough and reducing stickiness of the dough, among these processed starches, pregelatinized and crosslinked starches are preferred, and at least one processed starch selected from pregelatinized phosphate-crosslinked starch and pregelatinized acetylated adipic acid-crosslinked starch is more preferred. Furthermore, among pregelatinized phosphate-crosslinked starches, pregelatinized hydroxypropylated phosphate-crosslinked starch is particularly preferred.

[0016] Phosphate cross-linking of starch refers to a process for inhibiting swelling and gelatinization of starch granules by phosphate cross-linking intramolecular or intermolecular hydroxyl groups of starch using sodium trimetaphosphate, phosphorus oxychloride, or the like. The process can be performed according to a standard method. Specifically, for example, an alkaline agent such as sodium hydroxide, calcium hydroxide, or sodium carbonate is added to the starch raw material in the presence of water to adjust the pH to 8 to 12, and then a cross-linking agent such as sodium trimetaphosphate or phosphorus oxychloride is added with sodium sulfate or sodium chloride, and the mixture is stirred at 10 to 50°C for 1 to 25 hours to carry out the cross-linking reaction. The degree of phosphate cross-linking can be appropriately adjusted by the amount of cross-linking agent added, the temperature and time of the cross-linking reaction, etc.

[0017] Acetylated adipic acid crosslinking of starch refers to a process for inhibiting swelling and gelatinization of starch granules by crosslinking intramolecular or intermolecular hydroxyl groups of starch with acetylated adipic acid using an acetylated adipic acid crosslinking reaction solution or the like. This process can be performed according to a standard method. Specifically, for example, an alkaline agent such as sodium hydroxide, calcium hydroxide, or sodium carbonate is added to the raw starch in the presence of water to adjust the pH to 7 to 10, and then an acetylated adipic acid crosslinking reaction solution prepared by dissolving adipic acid in acetic anhydride is added over a predetermined period of time while adding the alkaline agent so as to maintain the pH, and the mixture is stirred to carry out the crosslinking reaction. The degree of acetylated adipic acid crosslinking can be appropriately adjusted by the amount of crosslinking agent added, the temperature and time of the crosslinking reaction, etc.

[0018] Hydroxypropylation refers to a process in which hydroxypropyl groups are added to starch via ether bonds using propylene oxide or the like, and the process may be carried out according to a conventional method, and the degree of hydroxypropylation can be appropriately adjusted by the amount of propylene oxide added, the pH, temperature, time, etc. during the reaction. Hydroxypropylated phosphate cross-linking can be achieved by hydroxypropylating phosphate cross-linked starch.

[0019] Furthermore, pregelatinized starch can be obtained by suspending starch in water, heating, and drying. Pregelatinized phosphate-crosslinked starch can be obtained by suspending phosphate-crosslinked starch in water, heating, and drying. The processing method can be a standard method, specifically, for example, by carrying out a phosphate crosslinking reaction, neutralizing with hydrochloric acid or sulfuric acid, washing with water, and heating and drying the resulting slurry in a drum dryer or spray dryer. Pregelatinized acetylated adipate-crosslinked starch and pregelatinized hydroxypropylated phosphate-crosslinked starch can also be obtained in the same manner as pregelatinized phosphate-crosslinked starch, except that acetylated adipate-crosslinked starch and hydroxypropylated phosphate-crosslinked starch are used as raw materials, respectively. The degree of pregelatinization can be appropriately adjusted by the heating temperature, time, etc.

[0020] The processed starch requires gelatinization, and the degree of gelatinization of the processed starch is not particularly limited as long as the processed starch has water solubility such that the glucose concentration produced under the conditions can be measured and the glucose concentration is within the specific range. However, it is preferable that the processed starch is gelatinized to such an extent that the starch granules do not disintegrate and are soluble in cold water. Here, cold water may be, for example, water at 0 to 30°C, and the starch can be determined to be soluble if an increase in viscosity is observed when the starch is suspended in cold water. If the degree of gelatinization is too high and the degree of swelling and disintegration is large, the glucose concentration produced under the conditions tends to be high. If the degree of gelatinization is low and the degree of swelling and disintegration is small, the glucose concentration produced under the conditions tends to be low.

[0021] The degree of gelatinization of the processed starch can be determined by measuring the viscosity of cold water to which the processed starch has been added, and the state of disintegration of starch granules can be determined by directly observing the starch granules under a microscope.

[0022] The degree of cross-linking of the processed starch is not particularly limited as long as the glucose concentration produced under the conditions falls within the specific range, but a higher degree is preferable as long as it does not interfere with gelatinization. The higher the degree of cross-linking of the processed starch, particularly the degree of cross-linking by phosphoric acid and adipic acid, the lower the glucose concentration produced under the conditions. The lower the degree of cross-linking of the processed starch, particularly the degree of cross-linking by phosphoric acid and adipic acid, the higher the glucose concentration produced under the conditions.

[0023] The degree of cross-linking of the processed starch can be determined by the value of the sedimentation volume. The smaller the sedimentation volume, the higher the degree of cross-linking. Here, the sedimentation volume refers to the volume of particles that settle at the bottom of a container when the suspension is allowed to stand. The sedimentation volume of the processed starch can be measured by a known method.

[0024] The particle size of the processed starch is not particularly limited as long as the glucose concentration produced under the conditions is within the specific range, but a larger particle size is preferable as long as it does not interfere with bread-making properties. The larger the particle size of the processed starch, the lower the glucose concentration produced under the conditions. The smaller the particle size of the processed starch, the higher the glucose concentration produced under the conditions. The particle size of the processed starch is not particularly limited, but it is preferable that 60% or more of the processed starch be 75 to 900 μm.

[0025] The particle size of the processed starch refers to the major axis of the granular processed starch particles, and can be measured by a sieving method. In the sieving method, stainless steel sieves with different mesh sizes shown below are prepared, and 100 g of the processed starch is sieved, starting with the sieve with the largest mesh size, and the weight of the processed starch remaining on each sieve is measured to obtain particle size distribution data. Aperture: 1800μm, 1250μm, 900μm, 630μm, 149μm, 106μm, 75μm

[0026] Among the physical properties of processed starch that can be changed by the chemical treatment and / or physical treatment, the degree of gelatinization and the degree of cross-linking have a relatively large effect on the glucose concentration produced under the above conditions, and therefore, the glucose concentration can be easily adjusted by adjusting the degree of gelatinization and the degree of cross-linking.

[0027] The origin of the processed starch and the unprocessed starch that is its raw material is not particularly limited, and examples thereof include tapioca, corn, rice, sweet potato, sago, mung bean, pea, wheat, rice, potato, glutinous corn, glutinous potato, etc., which are commonly used for processed starches, and at least one selected from this group can be used. Among these, at least one selected from the group consisting of tapioca, corn, and potato is preferred, in that the bread produced after cooking has a large volume and is superior in terms of moistness and softness.

[0028] The content of the modified starch in the high-hydration dough improver is not particularly limited as long as it contains the modified starch and phospholipase A2, but in terms of exhibiting sufficient water retention and suppressing stickiness of the dough, the content is preferably 50 to 99.9% by weight, more preferably 60 to 99% by weight, and even more preferably 70 to 95% by weight, based on 100 parts by weight of the high-hydration dough improver.

[0029] (Phospholipase A2) The phospholipase A2 contained in the high-hydration dough improver refers to a protein of phospholipase that has the activity of catalyzing the hydrolysis of the ester bond at the sn-2 position of glycerophospholipids. Specific examples of phospholipase A2 that can be used include commercially available products such as "Denabake® RICH" (manufactured by Nagase & Co., Ltd.), "Cakezyme" (manufactured by DSM Co., Ltd.), "Maxapearl A2" (manufactured by DSM Co., Ltd.), "PLA2 Nagase 10P / R" (manufactured by Nagase & Co., Ltd.), and "PLA2 Nagase L / R" (manufactured by Nagase & Co., Ltd.). Without phospholipase A2, it may take a long time for the dough to come together, which may require a long time for mixing. Additionally, the dough may become sticky, resulting in a lack of volume and a soft texture after cooking.

[0030] The content of phospholipase A2 in the high-hydration dough improver is not particularly limited, but is preferably 270 to 4300 U, more preferably 1000 to 4300 U, and even more preferably 1000 to 1500 U, per 100 parts by weight of the high-hydration dough improver. A phospholipase A2 content of 270 U or more shortens the mixing time and makes it possible to obtain less sticky bread dough, while a phospholipase A2 content of 4300 U or less makes it possible to obtain high-hydration bread with a moist and soft texture.

[0031] The enzymatic activity of phospholipase A2 can be measured by determining the activity of producing 1 micromole of free fatty acid per minute using phospholipid as a substrate as one unit (U). For example, the enzymatic activity can be determined by subjecting soybean lecithin to an enzymatic reaction with phospholipase A2 (pH 8.0, 37°C, 1 minute) and measuring the amount of produced free fatty acid using a test kit such as "NEFA-C Test Wako" (manufactured by Wako Pure Chemical Industries, Ltd.).

[0032] Phospholipase A2 degrades lipid components derived from wheat flour and inhibits the inhibition of gluten formation by pregelatinized starch, and is therefore presumed to accelerate the rate at which dough comes together during mixing and reduce stickiness. Therefore, it is preferable to add it simultaneously to bread dough as a high-hydration dough improver. It is known that phospholipase acts effectively on egg-derived phospholipids and has the effect of reducing stickiness when used in bread dough with a rich egg yolk content. The high-hydration dough improver of this embodiment can also reduce stickiness in bread dough that does not contain egg yolk or contains only a small amount of egg yolk.

[0033] The high-hydration dough improver can contain optional ingredients as needed in addition to the modified starch and phospholipase A2. The optional ingredients in the high-hydration dough improver are ingredients that can be simultaneously blended into the dough together with the modified starch and phospholipase A2. Examples of the optional ingredients include oxidizing agents, reducing agents, enzymes other than phospholipase A2, emulsifiers, proteins, sugars, salts, thickeners, unmodified starch, yeast food, grains, dietary fiber, acidulants, flavoring agents, pH adjusters, antioxidants, spices, coloring ingredients, amino acids, and powdered oils and fats. The high-hydration dough improver may be prepared by blending the modified starch and phospholipase A2 with the optional ingredients before blending them into the dough. For example, it may be a powdered dough improver blended with an excipient.

[0034] Examples of oxidizing agents and reducing agents include ascorbic acid, cystine, potassium bromate, cysteine, glutathione, dry yeast, and the like.

[0035] Examples of the enzyme include α-amylase, maltogenic α-amylase, β-amylase, glucoamylase, glucosyltransferase, lipase, phospholipase other than phospholipase A2, glucose oxidase, cellulase, hemicellulase, xylanase, protease, transglutaminase, and the like.

[0036] Examples of emulsifiers include monoglycerides, monoglyceride derivatives to which organic acids are bound, such as diacetyltartaric acid monoglyceride, sucrose fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate.

[0037] Examples of proteins include vegetable proteins such as soy flour, soy protein, pea protein, wheat protein, etc., and animal proteins such as egg protein, milk protein, etc. The proteins may be purified proteins or proteins contained in ingredients such as soy flour, eggs, milk, etc.

[0038] Examples of sugars include monosaccharides such as glucose (grape sugar), fructose (fruit sugar), galactose, and arabinose; disaccharides such as sucrose, maltose, lactose, trehalose, palatinose, and cellobinose; trisaccharides such as maltotriose; oligosaccharides; sugar alcohols; sweeteners such as stevia and aspartame; starch; starch hydrolysates; and polysaccharides such as inulin (agave inulin, etc.).

[0039] Examples of salts include sodium chloride, potassium chloride, and magnesium chloride.

[0040] Examples of thickeners include xanthan gum, guar gum, methylcellulose, hydroxymethylcellulose, carrageenan, tamarind gum, locust bean gum, gellan gum, agar, gelatin, alginic acids, propylene glycol esters, pectin, glucomannan, curdlan, cellulose nanofiber, gum arabic, tara gum, and pullulan.

[0041] (bread dough) This embodiment relates to a high-hydration bread dough containing 1 to 7 parts by weight of the high-hydration dough improver per 100 parts by weight (dry weight) of cereal flour. The bread dough has high extensibility and little stickiness even without extending the mixing time, making it suitable for industrial production, and cooking the dough with heat produces high-hydration bread with a soft texture.

[0042] The content of the high-hydration dough improver in the high-hydration dough is preferably 1 to 5 parts by weight, more preferably 2 to 4 parts by weight, per 100 parts by weight (dry weight) of flour.

[0043] The present embodiment also relates to a bread dough having a moisture content of 47 to 57% by weight, containing a processed starch in which a glucose concentration produced under the above conditions is 0.05 to 0.99 mg / ml, and phospholipase A2. The bread dough has high extensibility and little stickiness even without extending the mixing time, making it suitable for industrial production, and cooking the bread dough with heat produces high-hydration bread with a soft texture.

[0044] From the viewpoint of preparing high-hydration bread with a moist and chewy texture, the moisture content of the bread dough is preferably 47 to 57% by weight, more preferably 47 to 52% by weight, and even more preferably 47 to 50% by weight. If the moisture content is less than 47% by weight, the bread obtained from the dough cannot be called high-hydration bread, and the moist and chewy texture may be lost. On the other hand, if the moisture content is more than 57% by weight, the dough may become sticky, resulting in poor productivity, or the bread obtained from the dough may lose its moist and chewy texture or may have poor melt-in-the-mouth texture. The moisture content is the total weight of the moisture contained in each ingredient (including flour) and the water added separately (hereinafter referred to as added water), and can be calculated by dividing the total weight by the weight of the entire dough and multiplying by 100.

[0045] The content of the modified starch in the bread dough may be adjusted according to the moisture content in the bread dough. When the bread dough contains cereal flour, the content of the modified starch in the bread dough is preferably 0.7 to 6.0 parts by weight, more preferably 1.0 to 5.0 parts by weight, and even more preferably 2.0 to 4.0 parts by weight, per 100 parts by weight (dry weight) of the cereal flour. When the content of the modified starch is 0.7 parts by weight or more, the stickiness of the dough can be reduced, and when the content of the modified starch is 6.0 parts by weight or less, high dough extensibility can be obtained, resulting in a high-hydration bread with a large volume after cooking and a moist and soft texture.

[0046] The content of phospholipase A2 in the bread dough is not particularly limited, but is preferably 5 to 110 U relative to 100 parts by weight (dry weight) of the flour, more preferably 10 to 80 U, and even more preferably 15 to 50 U. When the phospholipase A2 is 5 U or more, a less sticky bread dough can be obtained without spending a lot of time on mixing, and when the phospholipase A2 is 110 U or less, a high-hydration bread with a moist and soft texture can be obtained.

[0047] The cereal flour is not limited as long as it is used in bread dough, but examples thereof include wheat flour, whole wheat flour, rye flour, pearl millet flour, rice flour, brown rice flour, and soy flour, and among these, wheat flour is preferred.

[0048] The wheat flour is made by grinding wheat into powder, and can be used without any particular restriction on the degree of refinement as long as it is the type normally used in making bread, and examples include strong flour, semi-strong flour, extra-strong flour, medium-strength flour, and weak flour. The moisture content of the wheat flour that can be used is not particularly limited, but is preferably 12 to 16% by weight, more preferably 13 to 15% by weight, and even more preferably 14 to 15% by weight, of the total wheat flour. The moisture content of ordinary wheat flour is 14 to 15% by weight of the total wheat flour.

[0049] The bread dough may contain grains such as oat flakes and flaxseed in addition to the above-mentioned flour, but in terms of the volume of the bread after cooking and a moist and soft texture, it is preferable that the amount of the above-mentioned grains be 15 parts by weight (dry weight) or less in total per 100 parts by weight of the above-mentioned flour.

[0050] In addition to the modified starch, phospholipase A2, and cereal flour, the bread dough may contain any ingredients normally used in bread, as needed. For example, the optional ingredients may include baker's yeast, oils and fats, sugars, salt, dairy ingredients, emulsifiers, yeast food, gluten, eggs, starch other than the modified starch, oxidizing agents such as ascorbic acid, malt extract, and enzymes other than phospholipase A2, such as glucose oxidase, amylase, and xylanase.

[0051] The baker's yeast refers to yeast used in the production of bread that metabolizes sugar to produce carbon dioxide and alcohol, and produces organic acids and aroma components. Examples of such yeast include Saccharomyces cerevisiae, Saccharomyces equigues, Kluyveromyces lactis, Torulaspora delbrueckii, Candida utilis, Candida kefir, and other yeasts commonly used in bread making. At least one species selected from this group can be used.

[0052] The content of the baker's yeast is preferably 0.1 to 5 parts by dry weight, more preferably 0.2 to 4 parts by weight, and even more preferably 0.2 to 3 parts by weight, per 100 parts by weight of the flour, in terms of dough productivity and the flavor of the bread after cooking. When the content of the baker's yeast is 0.1 part by weight or more, fermentation can be performed efficiently. When the content is 5 parts by weight or less, the flavor of the bread after cooking is good.

[0053] Examples of the fats and oils 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, cacao butter, and shea butter, as well as animal oils such as milk fat, fish oil, beef tallow, and lard. In addition, all fats and oils that are normally used for food, such as interesterified fats, hardened fats, and fractionated fats and oils, can be used, and at least one kind selected from this group can be used.

[0054] Furthermore, examples of forms in which fats and oils are used include shortening obtained by adding oil-soluble components such as emulsifiers and flavorings, as necessary, to the melted fats and oils, mixing the resulting fat and oil composition, and then rapidly cooling and kneading the resulting shortening; water-in-oil fat and oil compositions such as margarine and fat spread obtained by adding oil-soluble components such as emulsifiers and flavorings, as necessary, to the melted fats and oils, mixing the resulting fat and oil composition, and then rapidly cooling and kneading the resulting fat and oil composition; and oil-in-water fat and oil compositions obtained by adding any fat or oil-soluble component to an aqueous solution in which a water-soluble component such as a protein is dissolved, and then homogenizing the resulting solution.

[0055] The content of the fat or oil is preferably 0.1 to 20 parts by weight per 100 parts by weight of the flour, since this prevents the bread from stale and the kneading time for homogenizing the dough is not too long. If the content of the fat or oil is 0.1 part by weight or more, the bread is less likely to stale, and if it is 20 parts by weight or less, the kneading time for homogenizing the dough is not too long.

[0056] Examples of the sugars include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc. At least one selected from these groups can be used. The sugars are preferably in powder form, and from the viewpoint of the sweetness they provide, it is more preferable to use white sugar or granulated sugar.

[0057] The content of the sugars is preferably 1 to 50 parts by weight, more preferably 1 to 30 parts by weight, in dry weight per 100 parts by weight of the cereal flour, in order to provide a sufficient amount of sugars as a nutrient source for baker's yeast and to increase the volume of bread due to good activity of the baker's yeast. If the content of the sugars is 1 part by weight or more, a sufficient amount of sugars can be provided as a nutrient source for baker's yeast, and if it is 50 parts by weight or less, the baker's yeast can be well activated.

[0058] Examples of the salt include refined salt, high-quality salt, white salt, crude salt, and crushed salt, and at least one selected from these groups can be used. The salt content is preferably 0.5 to 5 parts by weight, more preferably 1 to 5 parts by weight, even more preferably 1 to 3 parts by weight, and particularly preferably 1.2 to 2.2 parts by weight, per 100 parts by weight of the flour, because this gives the bread a rich taste and a moderately salty taste, thereby imparting a good flavor. When the salt content is 0.5 parts by weight or more, the bread tastes rich, and when it is 5 parts by weight or less, the bread tastes moderately salty.

[0059] Examples of the dairy ingredients include whole milk powder, skim milk powder, cow's milk, skim milk, cream, butter, cheese, etc., and at least one selected from these groups can be used. The content of the dairy ingredients is preferably 0.1 to 50 parts by weight, more preferably 0.1 to 15 parts by weight, per 100 parts by weight of the cereal flour, in order to achieve an excellent browning of bread after cooking, impart a desired dairy flavor, and provide excellent dough cohesion. When the content of the dairy ingredients is 0.1 part by weight or more, the bread after cooking is excellent in browning and the desired dairy flavor can be imparted, and when it is 50 parts by weight or less, the dough is excellent in cohesion.

[0060] The yeast food refers to a type of food additive that promotes the fermentation of baker's yeast contained in dough, enhances dough leavening, and increases the volume of the resulting bread. Examples of yeast foods include ammonium chloride, magnesium chloride, potassium gluconate, sodium gluconate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, and calcined calcium, and at least one selected from this group can be used.

[0061] The content of the yeast food is preferably 0.01 to 0.5 parts by weight, more preferably 0.01 to 0.2 parts by weight, relative to 100 parts by weight of the cereal flour, in that it can increase the volume of bread, make the dough smooth, give the bread an easy-to-bite texture after cooking, and provide a good flavor without the unpleasant taste of yeast food. If the content of the yeast food is 0.01 part by weight or more, the volume of bread can be increased, and if it is 0.5 part by weight or less, the dough will be smooth, give the bread an easy-to-bite texture after cooking, and provide a good flavor without the unpleasant taste of yeast food.

[0062] Examples of the emulsifier include monoglycerides, monoglyceride derivatives to which an organic acid such as diacetyltartaric acid monoglyceride is bonded, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate. At least one emulsifier selected from these groups can be used. The monoglyceride derivatives to which an organic acid is bonded refer to monoglycerides in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acid include acetic acid, lactic acid, citric acid, and succinic acid. The content of the emulsifier is preferably 0.01 to 3 parts by weight, more preferably 0.01 to 1.5 parts by weight, and even more preferably 0.01 to 1 part by weight, per 100 parts by weight of the flour.

[0063] The gluten is not particularly limited as long as it is selected from cereals, and gluten derived from cereals such as wheat, barley, and rye can be used, with wheat-derived gluten being preferred from the viewpoint of bread texture. The gluten content is preferably 0.02 to 5 parts by weight, more preferably 0.05 to 2 parts by weight, and even more preferably 0.1 to 0.2 parts by weight, per 100 parts by weight of the cereal flour. When the gluten content is 0.1 part by weight or more, the elasticity of the dough is improved and the volume of the bread increases. When the gluten content is 5 parts by weight or less, the dough has good extensibility, the shape is stable, and bread with an easy-to-bite texture can be produced.

[0064] The malt extract is obtained by extracting germinated barley with water and concentrating the extract, and may be a paste-like liquid or a dried, granular solid.

[0065] An example of a method for producing the bread dough is shown below. (Making bread dough using the sponge method) Of the 100 parts by weight (dry weight) of cereal flour contained in the bread dough, 30 to 100 parts by weight of cereal flour, added water, and, if necessary, baker's yeast, yeast food, and other optional ingredients are mixed and kneaded, followed by fermentation to obtain a sponge dough. Fermentation conditions are not particularly limited, but may be, for example, 5 to 30°C for 2 to 72 hours from the viewpoint of productivity and appropriate fermentation. The amount of added water can be appropriately distributed between the sponge dough and the main kneaded dough, and can be determined by calculating the difference in moisture content between the ingredients so that the moisture content of the entire sponge dough is 45 to 47% by weight.

[0066] The mixing conditions for preparing the sponge dough may be similar to those for producing ordinary sponge dough. For example, to ensure uniformity, appropriate dough elasticity, and productivity, all ingredients for the sponge dough may be mixed at low speed for 2 to 4 minutes and at medium speed for 1 to 3 minutes. The kneading temperature may be 23 to 25°C.

[0067] Next, the sponge dough obtained above is mixed with the ingredients of the main kneaded dough excluding the sponge dough, namely, 0 to 70 parts by weight of 100 parts by weight of flour contained in the bread dough, the high-hydration dough improver containing processed starch and phospholipase A2, added water, and, if necessary, fats and oils, sugars, salt, dairy ingredients, oxidizing agents, gluten, enzymes other than phospholipase A2 such as glucose oxidase, amylase, xylanase, and other optional ingredients to obtain the main kneaded dough. The amount of added water can be appropriately distributed between the sponge dough and the main kneaded dough, and can be determined by calculating the difference in moisture content between the ingredients so that the total moisture content of the main kneaded dough is 47 to 57% by weight.

[0068] The kneading conditions for preparing the dough may be similar to those for producing regular dough, generally 2 to 6 minutes at low speed, 3 to 30 minutes at medium speed, and 1 to 10 minutes at high speed as needed. The kneading temperature may be 25 to 29°C. This is because the dough is easy to maintain its shape and mold, and is also highly productive. After the ingredients other than fats and oils are kneaded and the dough is combined, fats and oils may be added and further kneaded.

[0069] The bread dough can be obtained by subjecting the kneaded dough to a "first fermentation (also called floor time)." The first fermentation is preferably carried out at 20 to 30°C for 10 to 60 minutes.

[0070] (Making bread dough using the straight method) A mixture with a moisture content of 47 to 57% by weight is obtained by kneading 100 parts by weight (dry weight) of cereal flour, the high-hydration dough improver containing modified starch and phospholipase A2, added water, and, if necessary, baker's yeast, oils and fats, sugars, salt, dairy ingredients, emulsifiers, yeast food, gluten, eggs, starch other than the modified starch, oxidizing agents such as ascorbic acid, malt extract, enzymes other than phospholipase A2 such as glucose oxidase, amylase, xylanase, and other optional ingredients.

[0071] The kneading conditions may be similar to those for producing ordinary bread dough, typically 2 to 4 minutes at low speed, 3 to 30 minutes at medium speed, and, if necessary, 1 to 10 minutes at high speed. The kneading temperature may be 25 to 32°C. This is because the bread dough is easy to maintain and mold, and is also highly productive. After the ingredients other than the fat and oil are kneaded under the above-mentioned kneading conditions to form the dough (primary kneading), the fat and oil may be added and further kneaded (secondary kneading). For the secondary kneading, the kneading conditions may be, for example, 1 to 4 minutes at low speed and 2 to 20 minutes at medium speed.

[0072] The kneaded mixture is subjected to a "first fermentation (also called floor time)" to obtain the bread dough. The first fermentation is preferably carried out at 20 to 30°C for 30 to 180 minutes.

[0073] The bread dough can be prepared by finally kneading all of the ingredients and then going through a common bread-making process such as the no-time method, straight method, sponge method, refrigerated sponge method, frozen dough method, etc. The order in which the ingredients are added is not important, and the timing of adding the ingredients can be any time, including the first or second kneading in the straight method, or the sponge kneading or main kneading in the sponge method, as long as it follows a known method.

[0074] Frozen dough can be obtained by freezing the dough. The freezing conditions are preferably -45 to -10°C, more preferably -45 to -15°C, and even more preferably -45 to -20°C. A freezing temperature of -45°C or higher results in excellent freezing efficiency of the dough. Furthermore, a temperature of -10°C or lower allows the dough to be frozen sufficiently. The dough may be frozen to a temperature lower than the freezing temperature, for example, using a flash freezer, before being frozen for storage.

[0075] If necessary, the frozen dough can be thawed and then proofed.

[0076] The thawing conditions for the frozen dough may be the usual conditions for making bread, for example, preferably at 5 to 25°C for 60 to 180 minutes, more preferably at 10 to 25°C for 120 to 180 minutes, and even more preferably at 15 to 20°C for 120 to 180 minutes. By setting the thawing temperature to 5°C or higher and the thawing time to 60 minutes or longer, the dough can be thawed sufficiently. Furthermore, by setting the thawing temperature to 25°C or lower and the thawing time to 180 minutes or less, the fermentation of the dough will proceed appropriately, resulting in a larger volume of bread after cooking.

[0077] The conditions for the proofing may be those normally used for making bread, preferably at 25 to 38°C for 30 to 70 minutes, more preferably at 30 to 38°C for 40 to 70 minutes, and even more preferably at 35 to 38°C for 40 to 70 minutes. A fermentation temperature of 25°C or higher and a fermentation time of 30 minutes or longer allows for sufficient fermentation. A fermentation temperature of 38°C or lower and a fermentation time of 70 minutes or less allows for adequate fermentation of the dough, resulting in a larger volume and better flavor of the bread after cooking.

[0078] The bread is obtained by cooking the dough or the frozen dough by a conventional method. Examples of cooking methods include baking, steaming, and deep-frying. Among these, baking is preferred. The cooking conditions may be the same as those normally used for making bread. The resulting bread has a large volume and a moist and soft texture.

[0079] The bread can be produced by dividing the dough obtained by the above-mentioned method, shaping the divided dough, subjecting the shaped dough to final fermentation, and then cooking it. The final fermentation is preferably carried out under conditions of 30 to 40°C, a relative humidity of 65 to 90%, and for 20 to 180 minutes.

[0080] The divided dough may be shaped after intermediate fermentation. The intermediate fermentation is preferably performed at 20 to 30°C for 10 to 40 minutes or at 0 to 15°C for 2 to 24 hours. Intermediate fermentation is also called bench time.

[0081] Frozen bread can be obtained by freezing the bread. The freezing conditions are preferably -45 to -10°C, more preferably -45 to -15°C, and even more preferably -45 to -20°C. When the freezing temperature is -45°C or higher, the bread can be frozen efficiently. Furthermore, when the temperature is -10°C or lower, the bread can be frozen sufficiently. Note that the bread may be frozen to a temperature lower than the freezing temperature, for example, using a flash freezer, before being frozen for storage.

[0082] The bread may be any type of bread, such as white bread, sweet breads such as bean paste bread and cream bread, rolls, raisin bread, whole wheat bread, variety bread, ciabatta, cooked bread such as sandwiches, steamed bread, or secondary processed products thereof, or bread that requires microwave cooking. However, the effects of the present invention can be particularly effectively enjoyed by cooked breads such as white bread, rolls, raisin bread, whole wheat bread, and sandwiches.

[0083] The following items list preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] A high-hydration bread dough improver comprising a processed starch that produces a glucose concentration of 0.05 to 0.99 mg / ml under the following conditions, and phospholipase A2. [conditions] (1) 1 ml of a 2.5% aqueous solution of α-amylase (Sumizyme (registered trademark) AS, manufactured by Shin-Nihon Chemical Industry Co., Ltd.) is added to 100 mg of the processed starch, and the mixture is reacted at 40°C for 10 minutes. (2) Add 8 ml of dilute sulfuric acid to the reaction mixture of (1) above to terminate the reaction, and then centrifuge at a relative centrifugal force of 1000×g for 5 minutes. (3) 100 μl of amyloglucosidase solution is added to 100 μl of the supernatant obtained after centrifugation in (2) above, and the mixture is allowed to react at 40° C. for 10 minutes. (4) 4 ml of GOPOD reagent is added to the reaction solution of (3) above, and the mixture is left to stand at 40°C for 20 minutes to develop color. (5) The absorbance of the color-developing solution (4) above is measured at 510 nm. (6) The absorbance of the blank is subtracted from the absorbance obtained in (5) above to obtain the absorbance of the α-amylase-reacted processed starch sample. (7) From the calibration curve prepared using the glucose standard, the glucose concentration (mg / ml) of the processed starch sample reacted with α-amylase in (6) above is calculated. (8) In the same manner as in steps (1) to (7) above, except that 100 mM acetate buffer is used instead of the aqueous α-amylase solution in step (1) above, the glucose concentration (mg / ml) in the processed starch sample that has not been subjected to the α-amylase reaction is obtained. (9) The glucose concentration of the processed starch sample that has been reacted with α-amylase calculated in (7) above minus the glucose concentration in the processed starch sample that has not been reacted with α-amylase obtained in (8) above is the glucose concentration produced from the processed starch. [Item 2] 2. The high-hydration bread dough improver according to Item 1, wherein the modified starch is a pregelatinized phosphate cross-linked starch. [Item 3] 3. The high-hydration dough improver according to item 1 or 2, wherein 100 parts by weight of the high-hydration dough improver contains 50 to 99.9% by weight of the modified starch and 270 to 4300 U of the phospholipase A2. [Item 4] A high-hydration bread dough containing 1 to 7 parts by weight of the high-hydration bread dough improver according to any one of items 1 to 3 relative to 100 parts by weight (dry weight) of flour. [Item 5] A bread dough having a moisture content of 47 to 57% by weight, Bread dough containing processed starch in which a glucose concentration produced under the above conditions is 0.05 to 0.99 mg / ml, and phospholipase A2. [Item 6] Item 6. The bread dough according to Item 5, wherein the modified starch is pregelatinized phosphate cross-linked starch. [Item 7] The content of the processed starch in the bread dough is 0.7 to 6.0 parts by weight per 100 parts by weight (dry weight) of flour, 7. The bread dough according to item 5 or 6, wherein the content of phospholipase A2 in the bread dough is 5 to 110 U per 100 parts by weight (dry weight) of flour. [Item 8] Bread obtained by cooking the bread dough according to any one of items 5 to 7. [Item 9] A frozen bread dough obtained by freezing the bread dough according to any one of items 5 to 7. [Item 10] Item 9. Bread prepared by heating and cooking the frozen dough. [Item 11] Frozen bread, obtained by freezing the bread according to Item 8. [Item 12] Item 11. Frozen bread, obtained by freezing the bread according to Item 10. [Example]

[0084] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0085] <Materials used in the Examples and Comparative Examples> 1) "Million (registered trademark)" manufactured by Nisshin Flour Milling Co., Ltd. 2) Kaneka Corporation "Kaneka Yeast EM" 3) Kaneka Corporation "Yeast Food C" 4) "Refined salt" manufactured by the Salt Industry Center Foundation 5) Diamarteria Italiana "Euromalt" 6) Kaneka Corporation "Everlight (registered trademark) G" 7) Modified starch 1 (tapioca-derived, pregelatinized hydroxypropylated phosphate cross-linked starch, glucose concentration produced: 0.87 mg / ml) 8) Modified starch 2 (tapioca-derived, pregelatinized acetylated phosphate cross-linked starch, glucose concentration produced: 0.89 mg / ml) 9) Modified starch 3 (corn-derived, pregelatinized hydroxypropylated phosphate cross-linked starch, glucose concentration produced: 0.28 mg / ml) 10) Modified starch 4 (derived from glutinous potatoes, pregelatinized hydroxypropylated phosphate cross-linked starch, glucose concentration produced: 0.04 mg / ml) 11) Modified starch 5 (potato-derived, pregelatinized hydroxypropylated phosphate cross-linked starch, glucose concentration produced: 0.10 mg / ml) 12) Modified starch 6 (potato-derived, pregelatinized hydroxypropylated phosphate cross-linked starch, glucose concentration produced: 1.17 mg / ml) 13) Modified starch 7 (tapioca-derived, pregelatinized acetylated phosphate cross-linked starch, glucose concentration produced: 1.31 mg / ml) 14) Modified starch 8 (derived from glutinous potatoes, pregelatinized hydroxypropylated phosphate cross-linked starch, glucose concentration produced: 1.99 mg / ml) 15) Nagase & Co., Ltd. "Denabake RICH" (phospholipase A2, phospholipase activity 3000U / g)

[0086] <Speed ​​at which the dough comes together during mixing> The speed at which the bread dough obtained in the Examples and Comparative Examples came together during mixing was determined by measuring the time required for high-speed mixing immediately before adding the fat or oil, and was evaluated according to the following criteria. 5 points: The dough comes together in less than 3 minutes of high speed mixing just before adding the fat. 4 points: High speed mixing just before adding fat exceeds 3 minutes, but the dough comes together in 5 minutes or less. 3 points: The high-speed mixing just before adding the fat exceeds 5 minutes, but the dough comes together in 7 minutes or less. 2 points: The high speed mixing just before adding the fat exceeds 7 minutes, but the dough comes together in 9 minutes or less. 1 point: The dough comes together after more than 9 minutes of high speed mixing just before adding the fat.

[0087] <Evaluation of non-stickiness of dough> The non-stickiness of the bread doughs prepared in the Examples and Comparative Examples was evaluated by an experienced worker according to the following criteria. 5 points: The dough is very little sticky when divided and shaped. 4 points: The dough is not sticky when divided and shaped. 3 points: The dough feels slightly sticky when divided and shaped. 2 points: The dough feels sticky when dividing and shaping. 1 point: The dough feels very sticky when dividing and shaping.

[0088] <Evaluation of bread volume> The specific volume of the single loaf bread produced in the Examples and Comparative Examples was calculated using the following method. After baking, the bread was cooled at room temperature for 3 hours, placed in a plastic bag, and cooled at room temperature for a further 16 to 18 hours. The weight of the bread was measured using an electronic balance "CB-III 1500" (manufactured by Ishida Corporation), and the volume was measured using a laser volume measuring device "WinVM200" (manufactured by Astex Corporation). The volume was divided by the weight to obtain the specific volume. The calculated specific volume values ​​were evaluated according to the following criteria. 5 points: specific volume is 4.9 cm 3 / g or more, which is an extremely good volume. 4 points: specific volume is 4.6 cm 3 / g or more 4.9cm 3 / g, which is a good volume. 3 points: specific volume 4.3cm 3 / g or more 4.6cm 3 / g, which is not a problem. 2 points: specific volume is 4.0 cm 3 / g or more 4.3cm 3 / g and has no volume. 1 point: specific volume 4.0cm 3 / g, so the volume is extremely low.

[0089] <Evaluation of bread texture> The breads made in the Examples and Comparative Examples were tasted by 10 experienced panelists, who evaluated the moistness and softness of the breads, and the average scores were used as the evaluation value. The evaluation criteria were as follows:

[0090] (Moistness) 5 points: Extremely moist and good. 4 points: Feels very moist. 3 points: Feels moist. 2 points: Not very moisturizing and feels dry. 1 point: No moisturizing feeling at all.

[0091] (Softness) 5 points: Extremely strong softness is felt and is good. 4 points: A strong feeling of softness. 3 points: Feels soft. 2 points: Not very soft and feels hard. 1 point: No softness at all.

[0092] <Overall rating> An overall evaluation was made based on the results of the evaluation of the speed at which the dough came together during mixing, the lack of stickiness of the dough, the volume of the bread, and the texture of the bread (moistness, softness). The evaluation criteria were as follows: A: The speed at which the dough comes together during mixing, the lack of stickiness of the dough, the volume of the bread, moistness, and softness all receive a rating of 4.5 or above. B: The evaluations of the speed at which the dough comes together during mixing, the lack of stickiness of the dough, the volume of the bread, moistness, and softness are all 4 points or higher, and at least one point is 4 points or higher but less than 4.5 points. C: The evaluations of how quickly the dough comes together during mixing, the lack of stickiness of the dough, the volume of the bread, moistness, and softness are all 3 points or higher, and there is at least one score between 3 points and 4 points. D: The evaluations of the speed at which the dough comes together during mixing, the lack of stickiness of the dough, the volume of the bread, moistness, and softness are all 2 points or higher, and there is at least one score between 2 points and 3 points. E: One or more items that received less than 2 points in the evaluation of how quickly the dough comes together during mixing, the lack of stickiness of the dough, the volume of the bread, moistness, and softness.

[0093] Example 1 Straight dough was prepared according to the recipe in Table 1 using the following method: 100 parts by weight of wheat flour, 0.1 part by weight of yeast food, 2.0 parts by weight of baker's yeast (dry weight: 0.64 parts by weight), 1.8 parts by weight of salt, 0.7 parts by weight of malt extract, 2.1 parts by weight of a high-hydration dough improver [gelatinized phosphate cross-linked starch (modified starch 1: glucose concentration of 0.87 mg / ml produced from starch under specified conditions)], and 0.0099 parts by weight of phospholipase A2. In addition, the amount of gelatinized phosphate cross-linked starch was 99.53% by weight, and the amount of phospholipase A2 was 1408 U in 100 parts by weight of the high-hydration dough improver. 2.1099 parts by weight of the sucrose and 82 parts by weight of added water were mixed in a bread mixer (Kanto Mixer "HPi-20M") at low speed for 3 minutes, then at medium speed for 4 minutes, and then at high speed until the dough came together. 6 parts by weight of oil were then added, and the mixture was kneaded at low speed for another 3 minutes and at medium speed for 4 minutes (kneading temperature 25°C), and then allowed to stand for 60 minutes (28°C) to ferment, yielding a high-hydration bread dough. The speed at which the dough came together during mixing during the preparation of the high-hydration bread dough was evaluated, and the results are shown in Table 1.

[0094] [Table 1]

[0095] The resulting high-hydration dough was divided into 100g portions and rolled into balls. After a 20-minute rest period, the divided dough was passed through a molder (Fujisawa Maruzen FM-31Z) to form into rods, which were then placed on a baking tray and allowed to rise for 60 minutes in a proofing oven at 35°C and 60% relative humidity. The resulting dough was then baked in an oven with an upper heat of 240°C and a lower heat of 225°C for 13 minutes with steam applied, yielding high-hydration bread (hard roll). The results of evaluating the resulting high-hydration dough for stickiness, as well as the volume and texture (moistness and softness) of the resulting high-hydration bread, are shown in Table 1.

[0096] (Examples 2 to 5, Comparative Examples 1 to 4) High-hydration bread dough and high-hydration bread (hard roll) were obtained in the same manner as in Example 1, except that the type and content of modified starch in the high-hydration dough improver and the content of phospholipase A2 in 100 parts by weight of the high-hydration dough improver were changed according to the formulations in Table 1. Table 1 shows the results of evaluating the speed at which the dough came together during mixing when preparing the high-hydration dough, the results of evaluating the non-stickiness of the resulting high-hydration bread dough, and the results of evaluating the volume and texture (moistness and softness) of the resulting high-hydration bread.

[0097] (Comparative Examples 5 to 6) High-hydration bread dough and high-hydration bread (hard roll) were obtained in the same manner as in Example 1, except that, according to the formulations in Table 1, neither processed starch nor phospholipase A2 was added (Comparative Example 5), or phospholipase A2 alone was added without adding a high-hydration dough improver (Comparative Example 6). The results of evaluating the speed at which the high-hydration dough came together during mixing when making the dough, the results of evaluating the non-stickiness of the resulting high-hydration bread dough, and the results of evaluating the volume and texture (moistness and softness) of the resulting high-hydration bread are all shown in Table 1.

[0098] As is clear from Table 1, bread dough containing a processed starch produced under the following conditions with a glucose concentration of 0.05 to 0.99 mg / ml and a high-hydration dough improver containing phospholipase A2 did not require a long mixing time and was less sticky, and the bread obtained by baking this dough had a large volume and a soft, moist texture (Examples 1 to 5). On the other hand, bread dough containing a processed starch produced under the above conditions with a glucose concentration of less than 0.05 mg / ml was not sticky but firm, resulting in bread baked with a less soft texture (Comparative Example 1). Bread dough containing a processed starch produced under the above conditions with a glucose concentration of more than 0.99 mg / ml was slow to come together, took a long time to mix, and the dough felt sticky. The bread baked with this dough was short in volume and had a less soft texture (Comparative Examples 2 to 4). The bread dough not containing the modified starch was slow to come together, required a long time for mixing, and felt sticky, and the bread obtained by baking the bread dough lacked volume and was inferior in moistness and softness of texture (Comparative Examples 5 and 6). In particular, the bread obtained by baking the bread dough not containing phospholipase A2 in addition to the modified starch was particularly lacking in moistness and softness of texture (Comparative Example 5).

[0099] (Comparative Examples 7 to 8) High-hydration bread dough and high-hydration bread (hard roll) were obtained in the same manner as in Examples 1 and 2, respectively, except that the processed starch was blended alone without blending a high-hydration dough improver according to the formulations in Table 2. The results of evaluating the speed at which the dough came together during mixing when preparing the high-hydration bread dough, the results of evaluating the non-stickiness of the resulting high-hydration bread dough, and the results of evaluating the volume and texture (moistness and softness) of the resulting high-hydration bread are all shown in Table 2.

[0100] [Table 2]

[0101] As is clear from Table 2, the bread dough that did not contain phospholipase A2 took a long time to come together and required a long time to mix (Comparative Example 7).In addition, the bread dough became sticky, and the volume of the bread after cooking was insufficient, and the texture was particularly insufficient in terms of softness (Comparative Example 8).

[0102] Examples 6 to 10 High-hydration bread dough and high-hydration bread (hard roll) were obtained in the same manner as in Example 1, except that the content of phospholipase A2 in 100 parts by weight of the high-hydration dough improver was changed (Examples 6 and 7) or the content of modified starch in the high-hydration dough improver was changed (Examples 8 to 10) according to the formulations in Table 3. Table 3 shows the results of evaluating the speed at which the high-hydration dough came together during mixing when making the dough, the results of evaluating the non-stickiness of the resulting high-hydration dough, and the results of evaluating the volume and texture (moistness and softness) of the resulting high-hydration bread.

[0103] [Table 3]

[0104] As is clear from Table 3, when the content of the processed starch in the bread dough was 0.7 to 6.0 parts by weight per 100 parts by weight (dry weight) of flour and the content of phospholipase A2 in the bread dough was 5 to 110 U per 100 parts by weight (dry weight) of flour, the results of evaluating the speed at which the dough came together during mixing when making the high-hydration bread dough, the results of evaluating the non-stickiness of the resulting high-hydration bread dough, and the results of evaluating the volume and texture (moistness and softness) of the high-hydration bread obtained by baking the bread dough were all good (Examples 1, 6 to 10).

Claims

1. A high-hydration bread dough improver comprising a processed starch that produces a glucose concentration of 0.05 to 0.99 mg / ml under the following conditions, and phospholipase A2. [conditions] (1) To 100 mg of the processed starch, 1 ml of a 2.5% aqueous solution of α-amylase (Sumizyme (registered trademark) AS, manufactured by Shin-Nihon Chemical Industry Co., Ltd.) is added, and the mixture is reacted at 40° C. for 10 minutes. (2) 8 ml of dilute sulfuric acid is added to the reaction solution of (1) above to terminate the reaction, and the mixture is centrifuged at a relative centrifugal force of 1000×g for 5 minutes. (3) 100 μl of amyloglucosidase solution is added to 100 μl of the supernatant obtained after centrifugation in (2) above, and the mixture is allowed to react at 40° C. for 10 minutes. (4) 4 ml of GOPOD reagent is added to the reaction solution of (3) above, and the mixture is left to stand at 40° C. for 20 minutes to develop color. (5) The absorbance of the color-developing solution from (4) above is measured at 510 nm. (6) The absorbance of the blank is subtracted from the absorbance obtained in (5) above, and the result is the absorbance of the α-amylase-reacted processed starch sample. (7) From the calibration curve prepared using the glucose standard, the glucose concentration (mg / ml) of the processed starch sample reacted with α-amylase in (6) above is calculated. (8) The glucose concentration (mg / ml) in the processed starch sample that has not been reacted with α-amylase is obtained in the same manner as in steps (1) to (7), except that 100 mM acetate buffer is used instead of the aqueous α-amylase solution in step (1). (9) The glucose concentration of the processed starch sample that has been reacted with α-amylase calculated in (7) above minus the glucose concentration in the processed starch sample that has not been reacted with α-amylase obtained in (8) above is the glucose concentration produced from the processed starch.

2. 2. The high-hydration bread dough improver according to claim 1, wherein the modified starch is a pregelatinized phosphate cross-linked starch.

3. 3. The high-hydration bread dough improver according to claim 1, wherein 100 parts by weight of the high-hydration bread dough improver contains 50 to 99.9% by weight of the modified starch and 270 to 4300 U of the phospholipase A2.

4. A high-hydration bread dough containing 1 to 7 parts by weight of the high-hydration bread dough improver according to claim 1 or 2 per 100 parts by weight (dry weight) of cereal flour.

5. A bread dough having a moisture content of 47 to 57% by weight, The bread dough contains a modified starch in which a glucose concentration produced under the above conditions is 0.05 to 0.99 mg / ml, and phospholipase A2.

6. The bread dough according to claim 5, wherein the modified starch is a pregelatinized phosphate cross-linked starch.

7. The content of the processed starch in the bread dough is 0.7 to 6.0 parts by weight per 100 parts by weight (dry weight) of flour, 7. The bread dough according to claim 5, wherein the content of phospholipase A2 in the bread dough is 5 to 110 U per 100 parts by weight (dry weight) of flour.

8. Bread obtained by cooking the bread dough according to claim 5 or 6.

9. A frozen bread dough obtained by freezing the bread dough according to claim 5 or 6.

10. Bread obtained by cooking the frozen bread dough according to claim 9.

11. Frozen bread, obtained by freezing the bread according to claim 8.

12. Frozen bread, obtained by freezing the bread according to claim 10.

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