Bakery food products and methods for manufacturing the same

Abstract

The objective of the present invention is to provide bakery food products that have a good bite. [Solution] A bakery food obtained from dough containing (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, wherein the amount of (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more.

Description

Technical Field

[0001] The present invention relates to bakery foods having good chewability and a method for producing the same.

Background Art

[0002] Bakery foods such as bread have become established in the diet as staple foods or favorite foods. In recent years, with the diversification of consumers' preferences, various bakery foods with different textures have been developed. Good chewability is one of the textures desired in bakery foods.

[0003] Conventionally, various proposals have been made for bakery foods having good chewability. For example, Patent Document 1 discloses that breads using a raw material powder composed of 55 to 90 parts by weight of wheat flour and 45 to 10 parts by weight of cross-linked starch as a main raw material can have a texture with good chewability. Patent Document 2 discloses that by using a dough for bakery foods containing a predetermined amount of bran and a liquid oil containing a specific rapeseed oil, a bakery food with good chewability can be obtained while suppressing the unpleasant flavor peculiar to bran. Patent Document 3 discloses that the chewability of foods such as bread and hot cakes can be improved by adding cellulose nanofibers. Patent Document 4 discloses that by using a quality improver for breads containing α-glucosyltransferase and branched cyclic dextrin, chewability can be imparted to breads.

[0004] However, the conventionally reported techniques have drawbacks such as insufficient imparted chewability, reduced production suitability, and reduced texture other than chewability, and there is room for further improvement.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] The object of this invention is to provide bakery food products that have a good bite. [Means for solving the problem]

[0007] The inventors of the present invention conducted diligent research to solve the aforementioned problems and found that bakery food products obtained from dough containing (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, with (B) modified starch with a dietary fiber content of 80% or more in a ratio of 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, can have a good crispness. Furthermore, while conventional bakery food products to which modified starch with a high dietary fiber content (indigestible starch) is added have the drawback of exhibiting a powdery texture, the inventors also found that by setting the ratio of (B) modified starch with a dietary fiber content of 80% or more to 2 to 8 parts by mass in the aforementioned bakery food product, or by incorporating hydroxypropylated phosphate crosslinked starch and / or hydroxypropyl starch with a dietary fiber content of less than 80%, it is possible to suppress a powdery texture while providing a good crispness. The present invention was completed by further improvements based on these findings.

[0008] In other words, the present invention provides bakery food products, methods for producing bakery food products, dough for bakery food products, and bakery food mix powders according to the following embodiments. Item 1. A bakery food obtained from dough containing (A) wheat flour and (B) modified starch having a dietary fiber content of 80% or more, wherein the amount of (B) modified starch having a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch having a dietary fiber content of 80% or more. Item 2. The bakery food according to Item 1, wherein the dough further contains (C) modified starch with a dietary fiber content of less than 80%. Item 3. The bakery food according to item 1 or 2, wherein the modified starch having a dietary fiber content of less than 80% is hydroxypropylated phosphate crosslinked starch and / or hydroxypropyl starch. Item 4. The bakery food according to any one of items 1 to 3, wherein the modified starch having a dietary fiber content of 80% or more is phosphate monoesterified phosphate cross-linked starch and / or phosphate cross-linked starch. Item 5. A bakery food as described in any of items 1 to 4, which is bread or fried food. Item 6. A step of preparing a dough containing (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, wherein the amount of (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, and A step of heating the dough obtained in the above step, A method for manufacturing bakery food products, including [the specified ingredient]. Item 7. Dough for bakery food products, comprising (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, wherein the amount of (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more. Item 8. A bakery food mix containing (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, wherein the amount of (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more. Item 9. (B) A texture improver for bakery foods containing wheat flour, which contains modified starch with a dietary fiber content of 80% or more. [Effects of the Invention]

[0009] The bakery food of the present invention can have a good texture because it uses (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more as raw materials, and the ratio of (B) modified starch with a dietary fiber content of 80% or more is set to 2 to 10 parts by mass per 100 parts by mass of the total amount of these ingredients. In the bakery food of the present invention, the amount of (B) modified starch with a dietary fiber content of 80% or more added is small and does not significantly reduce the amount of wheat flour, so the gluten formation characteristics in the dough are also good and it has excellent manufacturing suitability.

[0010] Furthermore, in one embodiment of the bakery food of the present invention, by setting the ratio of (B) modified starch with a dietary fiber content of 80% or more to 2 to 8 parts by mass, or by incorporating hydroxypropylated phosphate crosslinked starch and / or hydroxypropyl starch with a dietary fiber content of less than 80%, it is possible not only to improve the crispness but also to suppress a powdery texture. [Modes for carrying out the invention]

[0011] 1. Bakery Foods The bakery food of the present invention is characterized by being obtained from a dough containing (A) wheat flour and (B) modified starch having a dietary fiber content of 80% or more, wherein the amount of (B) modified starch having a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch having a dietary fiber content of 80% or more. The bakery food of the present invention will be described in detail below.

[0012] 1-1. Ingredients for bakery foods [(A) Wheat flour] The dough used in the production of the bakery food of the present invention contains wheat flour (hereinafter sometimes abbreviated as "(A) raw material"). The type of wheat flour used in the bakery food of the present invention may be set appropriately according to the type of bakery food, and may be any of strong flour, semi-strong flour, medium flour, weak flour, etc. In the bakery food of the present invention, one type of wheat flour may be used alone, or two or more types may be used in combination.

[0013] In the dough used for producing the bakery food of the present invention, the content of wheat flour may be appropriately set according to the type of the bakery food. For example, it is 50 to 88% by mass, preferably 55 to 85% by mass, more preferably 58 to 85% by mass per dry mass of the dough used for producing the bakery food.

[0014] [(B) Modified starch with a dietary fiber content of 80% or more] The dough used for producing the bakery food of the present invention contains modified starch having a dietary fiber content of 80% or more (hereinafter, may be abbreviated as "(B) raw material").

[0015] The dietary fiber content of the modified starch used as the (B) raw material only needs to be 80% or more, and more specifically, it is 80.0 to 100.0%, 82.0 to 99.0%, 83.0 to 99.0%, or 84.0 to 99.0%. In the present invention, the dietary fiber content of the modified starch is the ratio (%) of the total amount of insoluble dietary fiber and high-molecular-weight water-soluble dietary fiber per dry solid of the modified starch, and is a value measured by the AOAC 985.29 method (enzymatic-gravimetric method, Prosky method). The specific measurement method of the dietary fiber content of the modified starch is as shown in the column of the examples. Since the dietary fiber content of the modified starch is determined according to the processing type, the degree of processing, etc., in order to satisfy the dietary fiber content within the above range, the degree of processing may be appropriately adjusted according to the type of processing applied to the starch.

[0016] The plant from which the modified starch used as the (B) raw material is derived is not particularly limited. For example, it includes cassava, wheat, rice, glutinous rice, corn, sago palm, potato, pea, soybean, chickpea, mung bean, sweet potato, waxy corn, waxy potato, waxy cassava, waxy wheat, etc. Among these starch-derived plants, cassava and wheat are mentioned as a preferred example.

[0017] In the present invention, modified starch refers to starch that has been subjected to at least one of the following: chemical modification, physical treatment, and enzymatic treatment. (B) As for the type of processing of the modified starch used as a raw material, chemical modification is preferred from the viewpoint of ensuring that the dietary fiber content is within the above range.

[0018] Chemically modified starches include, specifically, mono-phosphate cross-linked starch, phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphate cross-linked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, bleached starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, and phosphorylated starch. "Mono-phosphate cross-linked starch" refers to starch obtained by esterifying starch with orthophosphate, its potassium or sodium salt, or sodium tripolyphosphate, and then esterifying it with sodium trimetaphosphate or phosphorus oxychloride. "Phosphorylated starch" refers to starch obtained by esterifying starch with orthophosphate, its potassium or sodium salt, or sodium tripolyphosphate. "Acetylated adipic acid cross-linked starch" refers to starch obtained by esterifying starch with acetic anhydride and adipic anhydride. "Acetylated oxidized starch" refers to starch obtained by treating it with sodium hypochlorite and then esterifying it with acetic anhydride. "Acetylated phosphate crosslinked starch" refers to starch obtained by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride and acetic anhydride or vinyl acetate. "Octenyl succinate sodium starch" refers to starch obtained by esterifying starch with octenyl succinic acid anhydride. "Acetate starch" refers to starch obtained by esterifying starch with acetic anhydride or vinyl acetate. "Oxidized starch" refers to starch obtained by treating it with sodium hypochlorite, and in which the amount of carboxyl groups (also called carboxyl groups) in the sample starch is 1.1% or less when analyzed in accordance with the purity test method described in Ministry of Health, Labour and Welfare Notification No. 485. However, even if the amount of carboxyl groups is within this range, "bleached starch" is not included in the definition of "oxidized starch". "Bleached starch" refers to starch obtained by treating it with sodium hypochlorite, in which the carboxyl groups in the sample starch are 0.1% or less when analyzed in accordance with the purity test method described in Ministry of Health, Labour and Welfare Notification No. 485, and in which the test result of the "confirmation test (3)" for oxidized starch described in Ministry of Health, Labour and Welfare Notification No. 485 is negative, and it can be reasonably explained that any changes in the properties of the starch, such as viscosity, are not due to oxidation.Even if the amount of carboxyl groups is 0.1% or less and the properties of starch such as viscosity have changed from natural starch, it is classified as oxidized starch, not handled as food in Japan, and handled as a food additive. "Hydroxypropyl-phosphorylated crosslinked starch" refers to a product obtained by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride and then etherifying it with propylene oxide. "Hydroxypropyl starch" refers to a product obtained by etherifying starch with propylene oxide.

[0019] In the bakery food of the present invention, the modified starch used as the raw material (B) may be used alone as one kind, or may be used in combination of two or more kinds.

[0020] Among the chemically modified modified starches, from the viewpoint of suitably satisfying the dietary fiber content within the above range and further improving the crispness of bakery foods, preferably monophosphorylated crosslinked starch and crosslinked starch are mentioned. Preferable specific examples of the modified starch used as the raw material (B) include cassava-derived monophosphorylated crosslinked starch, wheat-derived monophosphorylated crosslinked starch, and cassava-derived crosslinked starch.

[0021] In the monophosphorylated crosslinked starch and crosslinked starch used as the raw material (B), the phosphorus (P) content is not particularly limited as long as the dietary fiber content satisfies the above range. For example, 0.1 to 0.7%, preferably 0.2 to 0.6%, more preferably 0.3 to 0.5% can be mentioned. In the present invention, the phosphorus content of the modified starch is a value measured according to the method for measuring phosphorus (P) described in the column of the purity test of "acetyl-phosphorylated crosslinked starch" in the 10th Edition of the Japanese Pharmacopoeia of Food Additives 2024 (Ministry of Health, Labour and Welfare, Consumer Affairs Agency). The specific method for measuring the phosphorus content of the modified starch is as shown in the column of the examples.

[0022] In the bakery food of the present invention, the ratio of (B) modified starch with a dietary fiber content of 80% or more to 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more is set to 2 to 10 parts by mass. By satisfying this ratio, it is possible to impart a good crispness to the bakery food. Furthermore, when the ratio satisfies 2 to 8 parts by mass, it is possible to impart a good crispness to the bakery food and reduce powderiness. Other preferred examples of this ratio include 2 to 6 parts by mass or 6 to 8 parts by mass.

[0023] In the dough used to manufacture the bakery food of the present invention, the amount of modified starch with a dietary fiber content of 80% or more can be appropriately set according to the type of bakery food, as long as it satisfies the ratio described above. For example, it can be 2 to 9% by mass, preferably 3 to 9% by mass, and more preferably 4 to 9% by mass, based on the dry mass of the dough used to manufacture the bakery food.

[0024] [(C) Modified starch with a dietary fiber content of less than 80%] The dough used in the production of the bakery food of the present invention may, if necessary, contain modified starch with a dietary fiber content of less than 80% (hereinafter sometimes abbreviated as "(C) raw material").

[0025] (C) The dietary fiber content of the modified starch used as a raw material should be less than 80%, but more specifically, less than 70%, less than 60%, less than 50%, less than 30%, less than 20%, less than 10%, less than 1%, or less than 0.5%.

[0026] (C) The plants from which the modified starch used as a raw material is derived are not particularly limited, but examples include cassava, wheat, rice, glutinous rice, corn, sago palm, potato, pea, soybean, chickpea, mung bean, sweet potato, waxy corn, waxy potato, waxy cassava, waxy wheat, etc. Among these starch-derived plants, cassava is a preferred example.

[0027] (C) Modified starch used as a raw material may be subjected to at least one of the following: chemical modification, physical treatment, and enzymatic treatment.

[0028] (C) Examples of chemically modified starches used as raw materials include hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphate cross-linked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, bleached starch, phosphorylated starch, etc.

[0029] (C) Examples of physically treated modified starches used as raw materials include moist heat-treated starch and heat-suppressed starch. "Moist heat-treated starch" refers to modified starch obtained by heat-treating starch in a low moisture state that does not gelatinize it. Specifically, "a low moisture state that does not gelatinize the starch" means that the moisture content is about 50% by weight or less, preferably 5 to 30% by weight or less, more preferably 5 to 25% by weight, and even more preferably 5 to 20% by weight. "Heat-suppressed starch" refers to modified starch in which the crystalline structure of starch granules is strengthened by dry heat treatment of starch granules that have been dried to an extremely low moisture content. Specifically, "starch granules that have been dried to an extremely low moisture content" means that the moisture content of the starch granules is about 1% or less, preferably about 0%.

[0030] (C) Specifically, the enzyme-treated modified starch used as a raw material is starch that has been partially hydrolyzed by starch-degrading enzymes such as α-amylase, β-amylase, amyloglucosidase, isoamylase, α-glucosidase, and cyclodextrin glucanotransferase.

[0031] In the bakery food of the present invention, (C) the modified starch used as an ingredient may be used alone or in combination of two or more types.

[0032] (C) Among the modified starches used as raw materials, chemically modified starches are a preferred example. In particular, when hydroxypropylated phosphate cross-linked starch and / or hydroxypropyl starch are used as (C) raw materials, the powderiness of bakery foods can be reduced more effectively. For example, even if the ratio of (B) modified starch with a dietary fiber content of 80% or more per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more is more than 8 parts by weight and 10 parts by weight or less, when hydroxypropylated phosphate cross-linked starch and / or hydroxypropyl starch are included as (C) raw materials, it is possible to effectively reduce the powderiness of bakery foods.

[0033] In the bakery food of the present invention, the ratio of (C) modified starch with a dietary fiber content of less than 80% to 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more is not particularly limited, but for example, it is 0.1 to 10 parts by mass, preferably 1 to 8 parts by mass, more preferably 2 to 8 parts by mass, and even more preferably 3 to 7 parts by mass or 4 to 7 parts by mass.

[0034] In the dough used to manufacture bakery foods according to the present invention, the amount of modified starch with a dietary fiber content of less than 80% can be appropriately set depending on the type of bakery food, but for example, it can be 1 to 10% by mass, preferably 2 to 8% by mass, and more preferably 3 to 6% by mass, based on the dry mass of the dough used to manufacture bakery foods.

[0035] [Other ingredients] The dough used in the production of the bakery food of the present invention may contain ingredients other than those listed in (A) to (C) above. The ingredients that can be added other than those listed in (A) to (C) above should be appropriately set according to the type of bakery food to be produced, but examples include edible flours (other than wheat flour) such as rye flour, barley flour, buckwheat flour, rice flour, and soy flour; yeast and yeast food; inorganic salts such as salt; sweeteners such as sucrose; milk components such as milk, powdered milk, skim milk powder, and soy milk powder; fats and oils such as shortening, lard, margarine, butter, and vegetable oil; proteins such as gluten, soy protein, wheat protein, and pea protein; unprocessed starch; leavening agents; enzymes; minerals such as calcium; emulsifiers; preservatives; flavorings; colorings; spices; and vitamins.

[0036] 1-2. Types of bakery foods In this invention, "bakery food" refers to food obtained by heating (baking, steaming, frying, etc.) dough mainly composed of wheat flour.

[0037] The bakery food of the present invention may be either a fermented food obtained from fermented dough or a non-fermented food obtained from unfermented dough. Furthermore, the bakery food of the present invention may be obtained from either dough or batter. A preferred form of the bakery food of the present invention is a fermented food obtained from fermented dough.

[0038] The types of bakery foods of the present invention are not particularly limited, but examples include breads such as white bread, rolls, sweet buns, French bread, salt bread, hot dog buns, savory breads, bagels, croissants, Danish pastries, muffins, focaccia, waffles, etc.; cakes such as sponge cake, castella, chiffon cake, butter cake, pound cake, madeleine, financier, muffin, Baumkuchen, pancakes, cheesecake, tarts, etc.; baked goods such as cookies, biscuits, shortbread, pretzels, wafers, etc.; fried foods such as donuts, steamed foods such as Chinese steamed buns, etc. Among these bakery foods, breads and fried foods are preferred examples.

[0039] 1-3. Method for manufacturing bakery food products The bakery food of the present invention can be obtained by adding water to the aforementioned raw materials to make dough, and if necessary, shaping and / or fermenting the obtained dough, and then heating it (baking, steaming, frying, etc.). The specific manufacturing method of the bakery food of the present invention can be any known method appropriate to the type of bakery food. For example, in the case of bread, the aforementioned raw materials can be used to make bread using methods such as direct kneading, sponge and dough method, tangzhong method, poolish method, no-time method, or sourdough method.

[0040] 2. Dough and mix for bakery food products The dough for bakery food according to the present invention contains (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, characterized in that for every 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass. Furthermore, the mixed flour for bakery food according to the present invention contains (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, characterized in that for every 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass.

[0041] The dough for bakery food of the present invention is a dough used to manufacture the bakery food, and it is sufficient if it contains predetermined amounts of (A) raw material, (B) raw material, and optionally (C) raw material and / or other raw materials. The types and amounts of each raw material contained in the dough for bakery food of the present invention are as described in the "1. Bakery Food" section above.

[0042] Furthermore, the bakery food mix powder of the present invention is a mixed powder of powdered raw materials necessary for the manufacture of the bakery food, and only needs to contain predetermined amounts of (A) raw material, (B) raw material, and optionally (C) raw material and / or other powdered raw materials. The types and contents of each raw material contained in the bakery food mix powder of the present invention are as described in the "1. Bakery Food" section above.

[0043] 3. Texture improver The texture improver of the present invention is characterized by using modified starch with a dietary fiber content of 80% or more as a food additive to give bakery foods made with wheat flour a good crispness. That is, the texture improver of the present invention is a texture improver for bakery foods containing wheat flour, containing modified starch with a dietary fiber content of 80% or more. The texture improver of the present invention (modified starch with a dietary fiber content of 80% or more) can be used in bakery food dough by adding it in such a way that (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, thereby giving bakery foods a good crispness.

[0044] In the texture improver of the present invention, when added in such a way that (B) modified starch with a dietary fiber content of 80% or more is present in amounts of 2 to 8 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, it can be used to impart a good crispness to bakery foods and to reduce powderiness. The specific method of using the texture improver of the present invention is as described in the "1. Bakery Foods" section above. [Examples]

[0045] The present invention will be specifically described below with reference to examples, but the present invention is not limited in any way by these examples.

[0046] 1. Preparation of modified starch and measurement of dietary fiber content and phosphorus content 1-1. Preparation of modified starch The following commercially available processed starches A, B, and E-G were prepared. ·Processed starch A Cassava-derived phosphate monoesterified phosphate cross-linked starch (dietary fiber content 98.6%, phosphorus content 0.42%), product name "GMIX-RT1" (Glico Nutrition Foods Co., Ltd.) ·Processed starch BWheat-derived phosphate monoesterified phosphate cross-linked starch (dietary fiber content 84.0%, phosphorus content 0.38%), product name "Fibergym RW" (Glico Nutrition Foods Co., Ltd.) ·Processed starch E Corn-derived moist heat-treated starch (dietary fiber content 53.2%, phosphorus content 0.000%), product name "Amirogel HB-450" (Sanwa Starch Industry Co., Ltd.) ·Processed starch F Cassava-derived phosphate-crosslinked starch (dietary fiber content less than 0.5%, phosphorus content 0.004%), product name "RK-20" (Glico Nutrition Foods Co., Ltd.) ·Processed starch G Cassava-derived hydroxypropylated phosphate cross-linked starch (dietary fiber content less than 0.5%, phosphorus content 0.003%), product name "Chemister SH" (Glico Nutrition Foods Co., Ltd.)

[0047] Furthermore, modified starches C (cassava-derived phosphate cross-linked starch, dietary fiber content 83.9%, phosphorus content 0.39%) and D (cassava-derived phosphate cross-linked starch, dietary fiber content 75.1%, phosphorus content 0.38%) were prepared by the following procedure. First, 200 g of cassava starch was dispersed in deionized water to prepare a 40 w / w% dispersion. 20 g of sodium sulfate was added to the obtained dispersion and dissolved, and the pH was adjusted to 11.5 ± 0.5 at 45°C. Next, sodium trimetaphosphate was added, and the mixture was reacted for 3 hours while maintaining the pH. The amount of sodium trimetaphosphate added was set to 30 g for modified starch C and 20 g for modified starch D. After the reaction, the pH was adjusted to 5.5-6.0, and modified starches C and D were obtained by washing, dehydrating, drying, and grinding.

[0048] 1-2. Measurement of the dietary fiber content of modified starch The dietary fiber content of each modified starch was measured by the enzymatic gravimetric method using the following procedure. First, for each modified starch sample, 1g of each starch was accurately weighed into two 500mL tall beakers, one for protein measurement and the other for ash content measurement. 50mL of 0.08M phosphate buffer at pH 6.0 was added to disperse the starches. Next, 100μL of heat-stable α-amylase (Termamyl 120L, NovoNordisk) was added, the beaker was covered with aluminum foil, and the mixture was placed in a boiling water bath and left for 30 minutes with stirring every 5 minutes. After cooling to room temperature, the pH was adjusted to 7.5±0.1 with 0.275M sodium hydroxide aqueous solution, 100μL of protease (P-5380, Sigma-A) was added, the beaker was covered with aluminum foil, and the mixture was reacted in a 60°C water bath with shaking for 30 minutes. The mixture was cooled to room temperature, the pH was adjusted to 4.3±0.3 with a 0.325M hydrochloric acid solution, 100 μL of amyloglucosidase (A-9913, Sigma-Ace) was added, the beaker was covered with aluminum foil, and the mixture was reacted in a 60°C water bath with shaking for 30 minutes. Four times the volume of 95% ethanol was heated to 60°C and added, then left for 1 hour. The mixture was filtered by suction using a glass filter (funnel type, 11G2) lined with Celite (1.1 g). The beaker was washed three times with 20 mL of 78% ethanol, twice with 10 mL of 95% ethanol, and twice again with 10 mL of acetone, and the entire volume of the reaction mixture was collected in the filter. The filter containing the residue was dried overnight at 105°C, cooled, and then weighed. From one of the filters, the Celite and residue were scraped off, and the nitrogen content was measured using the Kjeldahl method to quantify the protein. The other sample was ashed at 525°C for 12 hours with the filter still attached, and the ash content was measured. A blank test was performed using the same procedure without the sample, and the results of the blank test were added to the dried residue. The weight after removing protein and ash was then used as the dietary fiber content per unit of water-containing starch. The dietary fiber content per unit of oven-dried starch was calculated by correcting for the moisture content of the powder from the obtained values, and this was expressed as the dietary fiber content (%).

[0049] 1-3. Measurement of phosphorus content of modified starch The phosphorus content of each modified starch was measured according to the phosphorus (P) measurement method described in the section on purity testing of "acetylated phosphate cross-linked starch" in the 10th edition of the Official Compendium of Food Additives 2024 (Ministry of Health, Labour and Welfare, Consumer Affairs Agency). Specifically, the measurement procedure was as follows: First, 10 g of the modified starch sample was accurately weighed and placed in an evaporating dish, and 10 mL of zinc acetate solution was added uniformly to the sample. It was carefully evaporated to dryness on a hot plate, and the temperature was increased to carbonize it. Then, it was placed in an electric furnace and heated at 550°C for 1 to 2 hours until the carbonized material was gone. After cooling, 15 mL of water was added, and the container wall was washed with 5 mL of nitric acid (1→3). It was heated and brought to a boil. After cooling, it was transferred to a 200 mL volumetric flask, the evaporating dish was washed three times with 20 mL of water each time, the washings were combined, and water was added to make a total volume of 200 mL. A fixed amount V mL of this solution, not exceeding 1.5 mg of phosphorus, was accurately measured and placed in a 100 mL volumetric flask. 10 mL of nitric acid (1→3), 10 mL of vanadic acid reagent, and 10 mL of hexaammonium heptamolybdate reagent for modified starch were added while thoroughly mixing, and water was added to make a total volume of exactly 100 mL. The solution was then left to stand for 10 minutes to obtain the test solution. Separately, 10 mL of phosphorus standard solution was accurately measured and water was added to make a total volume of exactly 100 mL. 5 mL, 10 mL, and 15 mL of this solution were accurately measured and placed in 100 mL volumetric flasks. 10 mL of nitric acid (1→3), 10 mL of vanadic acid reagent, and 10 mL of hexaammonium heptamolybdate reagent for modified starch were added to each flask and mixed. Water was added to make a total volume of exactly 100 mL, and the solution was left to stand for 10 minutes to obtain the standard solutions. 10 mL of nitric acid (1→3), 10 mL of vanadic acid reagent, and 10 mL of hexaammonium heptamolybdate reagent for modified starch were mixed, water was added to make exactly 100 mL, and the solution was left to stand for 10 minutes. The absorbance of the test solution and standard solution at a wavelength of 460 nm was measured, and the phosphorus concentration in the test solution was determined from the resulting calibration curve. The phosphorus content was then calculated using the following formula.

number

[0050] 2. Test Example 1 (White Bread) 2-1. Bread production A loaf of bread was produced using the formula shown in Table 1. Specifically, first, all ingredients except the shortening from the ingredients shown in Table 2 were mixed uniformly using a mixer (vertical mixer HPI-20M, Kanto Mixing Machine Industry Co., Ltd.). Next, the shortening was added and the dough was prepared by mixing until the kneading temperature reached 26°C. Furthermore, the dough was allowed to undergo primary fermentation for 120 minutes (27°C / 70%RH). After that, the dough was divided into 360g portions and rounded, and then rested for 20 minutes (bench time, 27°C / 70%RH). One portion of the divided dough was placed in a loaf pan (19.5cm long x 10.5cm wide x 8.0cm high) and shaped, and then subjected to secondary fermentation for 60 minutes (38°C / 80%RH). The dough after fermentation was baked (top heat 190°C / bottom heat 240°C, 30 minutes) to obtain the loaf of bread. Afterward, it was allowed to cool down, then rapidly frozen (-40°C, 30 minutes), and stored at -20°C.

[0051] [Table 1]

[0052] [Table 2]

[0053] 2-2. Evaluation Method for Crispness and Powderiness After thawing frozen bread, five evaluators trained in sensory evaluation of food consumed it and evaluated its crispness and powderiness. Crispness and powderiness were scored according to the following criteria, and the average of the scores from the five evaluators was calculated. <Criteria for judging crispness> 1 point: There is resistance from the very beginning when biting with the front teeth, and it is extremely difficult to bite through. Points 2: There is resistance from the very beginning when trying to penetrate with the front teeth, resulting in a poor bite. 3 points: You can feel resistance from the end when you try to pierce it with your front teeth, and it has a nice crisp bite. 4 points: There is no resistance until you bite through it with your front teeth, and it has an extremely good bite. <Criteria for determining powderiness> 1 point: It feels powdery the moment you put it in your mouth, and the powdery texture is very strong. Points 2: It feels powdery when chewed, and has a powdery texture. 3 points: It feels slightly powdery when swallowed, but the powderiness is suppressed. 4 points: I didn't feel any powderiness until I swallowed it, and the powderiness was well suppressed.

[0054] Furthermore, an overall evaluation was conducted based on the average scores for crispness and powderiness, according to the following criteria. AA: Average score of 3 or higher for both crispness and powderiness. A: The average score for crispness is 3 points or higher, and the average score for powderiness is less than 3 points. B: The average score for crispness is less than 3 points, and the average score for powderiness is 3 points or higher. C: The average score for both crispness and powderiness is less than 3 points.

[0055] 2-3. Evaluation Results The results are shown in Table 3. When modified starches D to F with a dietary fiber content of less than 80% were used, the bread had poor texture regardless of the ratio of wheat flour to modified starch. Furthermore, even when modified starches A to C with a dietary fiber content of 80% or more were used, the improvement in the bread's texture was insufficient when the ratio of modified starch to 1 part by mass per 100 parts by mass of total wheat flour and modified starch. In contrast, when modified starches A to C with a dietary fiber content of 80% or more were used, and the ratio of modified starch to 2 to 10 parts by mass per 100 parts by mass of total wheat flour and modified starch was 2 to 10 parts by mass, the bread had good texture. In particular, when modified starches A to C with a dietary fiber content of 80% or more were used, and the ratio of modified starch to 2 to 8 parts by mass per 100 parts by mass of total wheat flour and modified starch was further sufficiently suppressed, and an optimal balance between improved texture and reduced powderiness was achieved.

[0056] [Table 3]

[0057] 3. Test Example 2 (White Bread) 3-1. Bread production Except for the changes to the formulation shown in Table 4, the bread was manufactured under the same conditions as in Test Example 1 and stored at -20°C.

[0058] [Table 4]

[0059] 3-2. Evaluation Method for Crispness and Powderiness The crispness and powderiness of the bread were evaluated using the same method as in Test Example 1 described above.

[0060] 3-3. Evaluation Results The results are shown in Table 5. The bread produced in Production Examples 2-3 to 2-5, which used modified starch A with a dietary fiber content of 80% or more and where the ratio of modified starch A to wheat flour and modified starch A per 100 parts by mass was 6 to 10 parts by mass, had good crispness and the powderiness was sufficiently suppressed. In particular, the bread produced in Production Examples 2-3 to 2-5 using modified starch A showed even greater reduction in powderiness compared to the cases where modified starch A was used in Production Examples 1-4 to 1-6 shown in Test Example 1. In other words, these test results revealed that in addition to the ratio of the modified starch to wheat flour and modified starch with a dietary fiber content of 80% or more being 2 to 10 parts by mass, the inclusion of hydroxypropylated phosphate cross-linked starch further allows for an even more favorable balance between improved crispness and reduced powderiness.

[0061] [Table 5]

[0062] 4. Example Test 3 (Sweet Bread) 4-1. Manufacturing of sweet bread Sweet bread was manufactured using the formula shown in Table 6. Specifically, first, the starter ingredients shown in Table 6 were mixed using a mixer (vertical mixer HPI-20M, Kanto Mixing Machine Industry Co., Ltd.) until the dough temperature reached 24°C to prepare the starter, and the dough was fermented for 120 minutes (27°C / 70%RH). Next, the ingredients for the main dough, all except the butter, were added to the starter and mixed until uniform. Then the butter was added and mixed until the dough temperature reached 26°C to prepare the dough. The dough was then subjected to a primary fermentation for 30 minutes (27°C / 70%RH). Subsequently, the dough was divided into 30g portions and rounded, and then rested for 20 minutes (bench time, 27°C / 70%RH). The rested dough was placed on a baking sheet and subjected to a secondary fermentation for 50 minutes (35°C / 80%RH). After fermentation, the dough was baked (top heat 200°C / bottom heat 200°C, 8 minutes) to obtain sweet bread. Next, it was allowed to cool, rapidly frozen (-40°C, 30 minutes), and stored at -20°C.

[0063] [Table 6]

[0064] [Table 7]

[0065] 4-2. Evaluation Method for Crispness and Powderiness The crispness and powdery texture of the sweet bread were evaluated using the same method as in Test Example 1 described above.

[0066] 4-3. Evaluation Results The results are shown in Table 8. Even in the case of sweet bread, when modified starch C with a dietary fiber content of 80% or more was used, and the ratio of modified starch C to 100 parts by mass of wheat flour and modified starch C was 6 parts by mass, the sweet bread had a good texture and the powderiness was sufficiently suppressed. In other words, from these results, it was confirmed that regardless of the type of bread, when modified starch with a dietary fiber content of 80% or more is used, and the ratio of modified starch to 10 parts by mass of wheat flour and modified starch is between 2 and 10 parts by mass, an improvement in texture is observed, and when the ratio is between 2 and 8 parts by mass, both improvement in texture and reduction of powderiness can be achieved.

[0067] [Table 8]

[0068] 5. Test Example 4 (Yeast Doughnuts) 5-1. Manufacturing of Yeast Doughnuts Yeast donuts were prepared using the formula shown in Table 9. Specifically, the ingredients shown in Table 9 were first mixed using a mixer (vertical mixer HPI-20M, Kanto Mixing Machine Industry Co., Ltd.) to prepare the dough to a kneading temperature of 26°C. The dough was then allowed to undergo primary fermentation for 30 minutes (27°C / 70%RH). After that, the dough was divided into 50g portions and rounded, and then subjected to secondary fermentation for 30 minutes (40°C / 50%RH). The fermented dough was then deep-fried (180°C, 5 minutes) to obtain yeast donuts. After that, the dough was allowed to cool, rapidly frozen (-40°C, 30 minutes), and stored at -20°C.

[0069] [Table 9]

[0070] 5-2. Evaluation Method for Crispness and Powderiness The crispness and powderiness of the yeast donuts were evaluated using the same method as in Test Example 1 described above.

[0071] 5-3. Evaluation Results The results are shown in Table 10. Even with yeast donuts, when modified starch A with a dietary fiber content of 80% or more was used, and the ratio of modified starch A to wheat flour per 100 parts by mass was 6.7 parts by mass, the yeast donuts had a good bite and the powderiness was sufficiently suppressed. In other words, these results show that even with fried foods such as yeast donuts, if modified starch with a dietary fiber content of 80% or more is used, and the ratio of modified starch to wheat flour per 100 parts by mass is between 2 and 10 parts by mass, an improvement in bite can be observed, and if the ratio is between 2 and 8 parts by mass, both an improvement in bite and a reduction in powderiness can be achieved.

[0072] [Table 10]

Claims

1. A bakery food obtained from dough containing (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, wherein the amount of (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more.

2. The bakery food according to claim 1, wherein the dough further contains (C) modified starch with a dietary fiber content of less than 80%.

3. The bakery food according to claim 1 or 2, wherein the modified starch having a dietary fiber content of less than 80% is hydroxypropylated phosphate crosslinked starch and / or hydroxypropyl starch.

4. The bakery food according to claim 1 or 2, wherein the modified starch having a dietary fiber content of 80% or more is phosphate monoesterified phosphate crosslinked starch and / or phosphate crosslinked starch.

5. The bakery food according to claim 1 or 2, which is bread or fried food.

6. A step of preparing a dough containing (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, wherein the amount of (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, and A step of heating the dough obtained in the above step, A method for manufacturing bakery food products, including [the specified ingredient].

7. A dough for bakery food products, comprising (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, wherein the amount of (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more.

8. A bakery food mix containing (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more, wherein the amount of (B) modified starch with a dietary fiber content of 80% or more is 2 to 10 parts by mass per 100 parts by mass of the total amount of (A) wheat flour and (B) modified starch with a dietary fiber content of 80% or more.

9. (B) A texture improver for bakery foods containing wheat flour, containing modified starch with a dietary fiber content of 80% or more.

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