Composition of fats and oils for bread making

Abstract

The objective of this invention is to provide a baking oil composition that can produce bread that is soft, moist, melts easily in the mouth, and has a chewy texture that lasts. In particular, the objective is to provide a baking oil composition that allows for good workability even with dough containing a large amount of water, and produces bread that has good volume after heating and good shape retention. [Solution] The inventors have found that the above problem can be solved by using an oil and fat composition containing a specific amount of psyllium seed gum with a moisture content of 12% by mass or less and a moisture content of 5% by mass or less. In particular, they have found that in bread dough with a high water content, adding the oil and fat at the timing of adding the flour after it has absorbed enough water makes it possible to form a gluten film and suppress the stickiness of the dough.

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for bread making, particularly for bread with a large amount of added water.

Background Art

[0002] The texture required for breads is diverse, and among them, a texture that combines softness, moistness, and good melt-in-the-mouth is generally preferred. In addition, a moist texture is also popular. In order to achieve such a texture, it is common to use more water than usual, that is, to use a large amount of added water.

[0003] Generally, dough with 70% by mass or more of added water relative to 100% by mass of cereal flour such as wheat flour is considered to be dough with a large amount of added water. When such dough is simply made with a large amount of added water, the starch in the cereal flour cannot hydrate all the added water and water separation occurs, making the dough fluid-like, which makes it difficult to perform operations such as kneading and shaping. Therefore, when used in a large-scale production line such as a factory, not only does the workability deteriorate due to adhesion to manufacturing equipment, but also the damage to the bread dough increases. In addition, bread made with a large amount of added water is difficult to expand in volume due to the looseness and high moisture content of the dough, has weak shape retention, and is prone to caving. Due to such problems, bread made with a large amount of added water has not been mass-produced for large-scale wholesale. <开⼰

[0004] Various compositions and methods have been proposed to improve the workability of dough with a large amount of added water. For example, compositions containing specific emulsifiers (Patent Document 1), methods using thickening polysaccharides (Patent Document 2), compositions containing specific dietary fibers (Patent Document 3), methods using calcium alginate (Patent Document 4), etc. are known. In addition, for improving workability and volume, compositions containing a combination of hydroxypropylmethylcellulose, thickening polysaccharides, enzymes, etc. are known (Patent Documents 5 and 6). In addition to improving workability, texture, and volume, in order to impart aging resistance, a bread dough made with a specific emulsifier and alginic acid and / or its salt (Patent Document 7), a composition containing carboxymethylated cellulose nanofibers (Patent Document 8), etc. are known.

[0005] Patent documents 1-3 describe how adding highly water-retentive substances or oil compositions to the dough after pre-soaking them in water allows for stable water absorption and reduces stickiness of the dough. However, this pre-treatment step is necessary, making the process complicated. Patent document 4 describes how using calcium alginate improves workability and results in chewy bread, but it does not provide softness, moistness, or melt-in-the-mouth quality. Patent documents 5-8 all involve adding highly water-absorbing gums or thickening polysaccharides to wheat flour or other grain flours. During hydration and kneading, these highly water-absorbing ingredients compete for water with the wheat flour, preventing the flour from absorbing enough water and inhibiting the formation of a good gluten membrane. As a result, the resulting bread tends to be thick, hard, difficult to bite, and has a poor melt-in-the-mouth texture. Such bread also stales quickly. These highly water-absorbing ingredients absorb moisture from the bread over time, further hardening the texture and making it easier to lose its chewiness.

[0006] As described above, no composition or method has been found that can easily improve workability in bread making, especially in the production of bread with a high water content, as well as improve the texture and volume of the bread. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2021-193974 [Patent Document 2] Japanese Patent Publication No. 2006-320207 [Patent Document 3] Japanese Patent Publication No. 2011-097923 [Patent Document 4] Japanese Patent Publication No. 2022-114617 [Patent Document 5] Japanese Patent Publication No. 2013-215158 [Patent Document 6] Japanese Patent Publication No. 2019-180268 [Patent Document 7] Japanese Patent Publication No. 2010-252667 [Patent Document 8] Japanese Patent Publication No. 2023-112433 [Overview of the project] [Problems that the invention aims to solve]

[0008] The objective of this invention is to provide a baking oil composition that can produce bread that is soft, moist, melts easily in the mouth, and has a chewy texture that lasts. In particular, the objective is to provide a baking oil composition that allows for good workability even with dough containing a large amount of water, and produces bread that has good volume after heating and good shape retention. [Means for solving the problem]

[0009] The inventors have found that the above problem can be solved by providing an oil and fat composition containing a specific amount of psyllium seed gum and substantially no water. In particular, they have found that in bread dough with a high water content, the oil and fat composition of the present invention can be added directly without prior water absorption, suppressing stickiness of the dough and improving workability. Furthermore, they have found that the resulting bread has volume and retains the original texture of high-hydration bread, thus completing the present invention.

[0010] In other words, the present invention relates to the following inventions, etc. [1] A baking oil composition comprising psyllium seed gum having a moisture content of 12% by mass or less and edible oil, wherein the psyllium seed gum is dispersed in the edible oil, and the psyllium seed gum content is 3 to 70% by mass and the moisture content is 5% by mass or less. [2] The baking oil composition according to [1], comprising 0.001 to 5% by mass of 6-α-glucanotransferase and / or 4-α-glucanotransferase. [3] A baking oil composition according to [2], containing 0.001 to 5% by mass of glucose oxidase. [4] [1] to [3] A bread dough or bread made using any of the bread-making oil and fat compositions described above. [Effects of the Invention]

[0011] According to the present invention, it is possible to obtain bread having softness, moistness, good melt-in-the-mouth property, and a moist texture that persists. In particular, even with a bread dough having a large amount of added water, bread with good workability, a volume after heating, and good shape retention can be obtained.

Mode for Carrying Out the Invention

[0012] <Oil and fat composition for bread making> Hereinafter, the oil and fat composition for bread making of the present invention (hereinafter, also simply referred to as "oil and fat composition") will be described. The oil and fat composition is for kneading bread, and is particularly preferably used for bread dough with a large amount of added water.

[0013] The oil and fat composition of the present invention contains a specific amount of psyllium seed gum having a moisture content of 12% by mass or less, and is characterized in that the moisture content is 5% by mass or less.

[0014] First, the psyllium seed gum contained in the oil and fat composition of the present invention will be described. Psyllium seed gum is a polysaccharide-based substance obtained from the seed coat of blond psyllium, a plant of the family Plantaginaceae. As a nutritional component, dietary fiber accounts for about 90%, and this dietary fiber contains both water-soluble and insoluble components, but more insoluble dietary fiber is contained.

[0015] The moisture content of the psyllium seed gum used in the present invention is 12% by mass or less. By using psyllium seed gum in the state of so-called dried powder particles, it is uniformly dispersed in the oil and fat composition, and the surface of the psyllium seed gum is covered with oil and fat.

[0016] The method for measuring the moisture content of the psyllium seed gum used in the present invention is not particularly limited, and an atmospheric pressure heating drying method, a reduced pressure heating drying method, or the like can be used.

[0017] The content of psyllium seed gum in the present invention is 3 to 70% by mass in the oil and fat composition, preferably 4 to 68% by mass, and more preferably 5 to 68% by mass. When the content is less than 3% by mass, when the oil and fat composition of the present invention is used for bread dough kneading, the stickiness of the bread dough cannot be suppressed, and the work itself becomes difficult especially for dough with a large amount of added water. The heated bread does not expand in volume and becomes an inner phase with clogged pores, so the texture is hard, it becomes lumpy or forms lumps and remains in the mouth. Also, the soft texture is lost over time. When the content of the above-mentioned psyllium seed gum in the present invention exceeds 70% by mass in the oil and fat composition, the surface of the psyllium seed gum cannot be uniformly covered with oil and fat, and uniform dispersion in the oil and fat composition becomes difficult.

[0018] Subsequently, the edible oil and fat contained in the oil and fat composition of the present invention will be described. The edible oil and fat used in the present invention is animal and vegetable oil and fat and / or its processed oil and fat. Specifically, for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, lard, cocoa butter, shea butter, mango butter, sal fat, illipe fat, fish oil, whale oil, or one kind of oil and fat obtained by subjecting them to chemical, enzymatic, or physical treatments such as MCT (medium-chain fatty acid triglyceride), hydrogenated oil and fat, interesterified oil and fat, and fractionated oil and fat, or a combination of two or more kinds can be used.

[0019] As the SFC (Solid Fat Content) of the edible oil and fat, since it is preferably a hardness suitable for bread dough kneading, at 10°C, for example, it is 10 to 50%, preferably 15 to 45%, and at 20°C, for example, it is 5 to 35%, preferably 10 to 30%. It is preferable to adjust the amount of each edible oil and fat blended so as to obtain such SFC.

[0020] The amount of edible oil in the oil composition of the present invention should be sufficient to uniformly disperse the psyllium seed gum, and can be selected in the range of 30 to 97% by mass depending on the psyllium seed gum content. Furthermore, if enzymes and other raw materials are included, 30 to 95% by mass is preferable.

[0021] The 6-α-glucanotransferase and / or 4-α-glucanotransferase used in the present invention are enzymes that have the activity of cleaving sugar chains and transferring the cleaved sugar or sugar chain to other sugar molecules. Specifically, 6-α-glucanotransferase is an enzyme that catalyzes a reaction in which α-1,4-D-glucosidic bonds in amylose and amylopectin are cleaved and the resulting terminals are simultaneously joined to synthesize α-1,6-D-glucosidic bonds. The other enzyme, 4-α-glucanotransferase, is an enzyme that catalyzes a chemical reaction in which α-1,4-D-glucosidic bonds are cleaved and the resulting terminals are simultaneously transferred to another part of a hydrocarbon such as glucose or 1,4-α-D-glucan. It is preferable that the oil composition of the present invention contains one or both of these enzymes. Commercial formulations of these enzymes can be used as appropriate.

[0022] The content of 6-α-glucanotransferase and / or 4-α-glucanotransferase in the present invention is 0.001 to 5% by mass in the oil composition, preferably 0.01 to 4% by mass, and more preferably 0.05 to 3% by mass. When the content is within the above range, an effect of improving and maintaining the texture of bread can be obtained. In particular, in bread with a high water content, stickiness of the dough is suppressed and workability is improved. Furthermore, an effect of suppressing caving in heated bread, improving crispness and melt-in-the-mouth quality can be obtained, and a chewy texture is maintained. Such effects in high-water-content bread cannot be obtained by using 6-α-glucanotransferase and / or 4-α-glucanotransferase alone, but can be obtained by using them together with psyllium seed gum. Specifically, it is obtained by including psyllium seed gum in a ratio of 5% to 2000% by mass, preferably 6% to 1400% by mass, and more preferably 8% to 1000% by mass, relative to 1% by mass of 6-α-glucanotransferase and / or 4-α-glucanotransferase.

[0023] The glucose oxidase used in this invention is an oxidase that catalyzes the reaction that produces gluconic acid and hydrogen peroxide using glucose and water as substrates, and commercially available formulations can be used as appropriate.

[0024] In the present invention, the glucose oxidase content in the oil composition is 0.001 to 5% by mass, preferably 0.01 to 3% by mass, and more preferably 0.02 to 2% by mass. When the content is within the above range, the bread becomes easier to bite. In particular, stickiness of the dough is suppressed in bread with a high water content, improving workability. In addition, the volume of the heated bread increases, resulting in improved bite and melt-in-the-mouth effect.

[0025] The moisture content of the oil and fat composition of the present invention is 5% by mass or less, preferably 4% by mass or less, and more preferably 3% by mass or less. The moisture content is the total amount of moisture contained in all the psyllium seed gum, enzymes, other raw materials and edible oils and fats contained in this oil and fat composition, and each of these components can be contained within the range of the above total moisture content. The oil and fat composition of the present invention does not contain an aqueous phase. As a result, the psyllium seed gum is uniformly present in the oil and fat composition without partially absorbing water and becoming clumpy or agglomerating. Psyllium seed gum is a substance with good water absorption and water retention properties, and has conventionally been used to improve the texture of bread. However, if it is added as a powder when preparing bread dough, it will absorb the water that the wheat flour should absorb first, making it difficult to form a good gluten membrane. This adversely affects the physical properties of the bread dough, resulting in a deterioration of the volume and texture of the bread. However, because the psyllium seed gum is uniformly dispersed in the oil and fat, contact with water is suppressed when added to the bread dough, and rapid water absorption does not occur. Furthermore, because it spreads uniformly along the gluten membrane along with the oil, it can gradually absorb the water that the flour could not fully hydrate. For this reason, in this invention, the psyllium seed gum is not pre-hydrated. In bread making, if the oil composition of this invention is added at the timing of adding the oil after the flour has absorbed enough water has been added to the wheat flour, a better bread dough can be obtained.

[0026] The method for measuring the water content of the oil and fat composition of the present invention is not particularly limited, and methods such as atmospheric pressure heating and drying, reduced pressure heating and drying, and the Karl Fischer method can be used.

[0027] The fat and oil composition of the present invention may contain other raw materials as needed, in addition to the above-mentioned components. Examples include starches, dextrin, dietary fiber other than psyllium seed gum, thickening polysaccharides, enzymes commonly used in bread making other than the aforementioned 6-α-glucanotransferase and / or 4-α-glucanotransferase and glucose oxidase, emulsifiers, antioxidants, colorants, pH adjusters, flavorings, vitamins, minerals, etc. These may be included in amounts that do not impair the effects of the present invention.

[0028] <Method for producing a fat and oil composition for bread making> Since the oil and fat composition of the present invention is substantially water-free, one manufacturing method involves adding psyllium seed gum, enzymes, and other raw materials to a melted oil and fat mixture and stirring until uniform. In this case, it is preferable to add these raw materials at a temperature that does not cause them to burn or the enzymes to become inactive. Alternatively, oil and fats and other oil-soluble components may be mixed, heated and melted, then rapidly cooled and plasticized using a machine commonly used in the production of margarine and shortening, such as a combinator or potter, to which psyllium seed gum, enzymes, and other raw materials may be added and uniformly dispersed.

[0029] <Bread dough> Next, the bread dough in this invention will be described. The bread dough according to the present invention is characterized by containing the bread-making oil composition of the present invention in cereal flour and water. Examples of cereal flour include wheat flour, barley flour, rye flour, durum semolina flour, and rice flour. In the bread dough of the present invention, the amount of the bread-making oil composition of the present invention added to 100% by mass of the cereal flour used is 1 to 25% by mass, preferably 2 to 20% by mass. Other edible oils such as butter, margarine, and shortening can be used in combination with the bread dough.

[0030] Examples of the aforementioned bread doughs include white bread dough, sweet bread dough, hard dough, semi-hard dough, Danish pastry dough, and yeast donut dough. The method of manufacturing the bread dough is not particularly limited and includes, for example, the sponge and dough method, direct kneading method, liquid starter method, tangzhong method, chollywood method, continuous bread making method, refrigeration method, and frozen dough method.

[0031] <High-hydration bread dough> The bread dough of the present invention is preferably a high-hydration bread dough in that it is easier to obtain the effects of using the bread-making oil composition of the present invention. The high-hydration bread dough in this invention contains 70 to 150% by mass of water, preferably 75 to 120% by mass, and more preferably 75 to 100% by mass, of the cereal flour used. The water content mentioned above includes the amount of water added during the preparation of the high-hydration bread dough and the moisture contained in other raw materials.

[0032] The addition of the oil and fat composition for bread making of the present invention to the bread dough of the present invention may be done by adding it all at once at the start of mixing the flour, water and other ingredients. However, especially in high-hydration bread doughs with a large amount of water added, it is preferable to add the oil and fat at the same time as the flour has been sufficiently hydrated and a gluten membrane has been formed.

[0033] <Bread> The bread of the present invention is obtained by heating the above-mentioned bread dough and / or high-hydration bread dough. The method of heating the bread dough is not particularly limited and includes baking, frying, steaming, microwave heating, Joule heating, etc. Examples of breads according to the present invention include sliced ​​bread, sweet breads, hard rolls, soft rolls, Danish pastries, croissants, and yeast donuts. Variety breads include melon bread baked with a biscuit topping, breads filled with fillings such as bean paste, cream, and jam, breads with cheese, raisins, or chocolate kneaded into the dough, and prepared breads such as sandwiches, hot dogs, and hamburgers. [Examples]

[0034] The present invention will now be described in more detail based on examples, but the present invention is not limited to these examples. The moisture content of psyllium seed gum and each baking oil composition was measured using the atmospheric pressure heating and drying method.

[0035] <Preparation of a fat and oil composition for bread making> The components used in the preparation of the baking oil composition are listed below.

[0036] [Psyllium Seed Gum] Psyllium (1): Foodmade P-100 (manufactured by Shikibo Co., Ltd., moisture content 3.53% by mass) Psyllium (2): Healthy Gum (manufactured by MP Gokyo Food & Chemical Co., Ltd., moisture content 6.53% by mass)

[0037] [6-α-glucanotransferase and / or 4-α-glucanotransferase] 6-α-glucanotransferase (1): Denatzyme BBR LIGHT (manufactured by Nagase Vita Co., Ltd.) 6-α-glucanotransferase(2): Sensiaform (manufactured by Novozymes Japan Co., Ltd.) 4-α-glucanotransferase (1): Glycotransferase "Amano" (manufactured by Amano Enzyme Co., Ltd.)

[0038] [Glucose oxidase] Glucose oxidase: Sumizyme GOP (manufactured by Shin Nippon Chemical Industries, Ltd.)

[0039] [Edible oils and fats] Palm oil: Manufactured by Ueda Oil Co., Ltd. Soybean oil: Manufactured by Ueda Oil Co., Ltd. Palm stearin: Manufactured by Ueda Oil Co., Ltd. Higher-Cylin Rapeseed Super-Hardened Oil: Manufactured by Yokozeki Oil & Fat Industry Co., Ltd.

[0040] [Other ingredients] HPMC: Metroze SFE-4000 (manufactured by Shin-Etsu Chemical Co., Ltd.) Guar gum: Fiberon S (guar gum enzyme hydrolysate, manufactured by MP Gokyo Food & Chemical Co., Ltd.)

[0041] <Preparation of a fat and oil composition for bread making> [Example 1] 70% by mass of palm oil, 20% by mass of soybean oil, and 10% by mass of palm stearin were heated and dissolved while stirring to obtain a mixed fat (1). Subsequently, rapid cooling and kneading were carried out according to a conventional method to obtain a plastic fat composition. Next, 60% by mass of psyllium seed gum (1) was added to 40% by mass of the obtained plastic fat composition and mixed uniformly to obtain a fat composition (1) for bread making. The water content of this fat composition (1) was 2.12% by mass.

[0042] [Example 2] A baking oil composition (2) was obtained in the same manner as in Example 1, except that the plastic oil composition obtained from the mixed oil (1) in Example 1 was made up to 39.8% by mass, and 0.2% by mass of 6-α-glucanotransferase (1) was added. The water content of this oil composition (2) was 2.33% by mass.

[0043] [Example 3] 90% by mass of soybean oil was mixed with 10% by mass of highly hydrogenated rapeseed oil, heated and dissolved while stirring, and slowly cooled to 45-55°C to obtain mixed fat (2). Next, 68% by mass of psyllium seed gum (2) and 0.4% by mass of 6-α-glucanotransferase (2) were added to 31.6% by mass of the obtained mixed fat (2), and mixed uniformly to obtain a fat composition (3) for bread making. The water content of this fat composition (3) was 1.99% by mass.

[0044] [Example 4 and Comparative Examples 1-5] Similar to Example 1, baking oil compositions (4) to (7) were obtained using the formulations shown in Table 1. Also, similar to Example 3, baking oil compositions (8) and (9) were obtained using the formulations shown in Table 1. The water content of the obtained oil compositions (4) to (9) is shown in Table 1. In Comparative Example 2, the psyllium seed gum (1) in baking oil composition (6) was not uniformly dispersed in the mixed oil and oil, resulting in a crumbly state, so no further baking tests were performed.

[0045] <Making bread dough and bread (1)> Using the bread-making fat compositions of Examples 1-4 and Comparative Examples 1, 3-5 obtained above, bread dough and one-loaf bread were prepared according to the following formulations and methods. The bread dough of the present invention was prepared with a high water content, as this makes it easier to obtain the effects of using the bread-making fat composition of the present invention.

[0046] [Preparation of the sponge dough] 70% by mass of strong flour (product name "Eagle": manufactured by Nippon Flour Mills Co., Ltd.), 2% by mass of fresh yeast, 0.1% by mass of yeast food, and 42% by mass of water were placed in a mixer bowl and kneaded with the hook at low speed for 2 minutes and at medium-low speed for 3 minutes to obtain a sponge dough. The final temperature of this sponge dough was 24°C. The sponge dough was placed in a fermentation box and fermented for 4 hours in a constant temperature room at 28°C and 85% relative humidity. The final temperature of the fermentation was 29°C. [Preparation of the main dough] The pre-fermented dough was then placed back into the mixer bowl, and 30% by mass of strong flour, 6% by mass of granulated sugar, 2% by mass of skim milk powder, 2% by mass of salt, and 38% by mass of water were added. The mixture was then mixed using the hook at low speed for 3 minutes, medium-low speed for 5 minutes, and medium-high speed for 3 minutes. To this, 2% by mass of the aforementioned bread-making oil composition and 2% by mass of shortening (Nice Shortening FN, manufactured by Ueda Oil Co., Ltd.) were added, and the mixture was kneaded with a hook at low speed for 2 minutes, medium-low speed for 3 minutes, and medium-high speed for 1 minute to obtain bread dough. The final kneading temperature was 27°C. The dough was left to rest for 20 minutes in a constant temperature room at 28°C and 85% relative humidity, then divided into 350g portions, rolled into balls, rested for 20 minutes in a constant temperature room at 28°C and 85% relative humidity, then molded and placed in a loaf mold. The dough, placed in a loaf pan, was proofed for 50 minutes at a temperature of 32°C and a relative humidity of 85%. After proofing, the dough was baked for 25 minutes in a fixed oven set to 200°C to obtain a loaf of bread.

[0047] [Examples 5 and 6] Similar to Example 1, a fat and oil composition (10) for bread making was obtained using the formulation shown in Table 2. The water content of the obtained fat and oil composition (10) was 2.41% by mass.

[0048] <Making bread dough and bread (2)> Using the aforementioned bread-making oil and fat composition (10), bread dough and a loaf of bread were prepared. The preparation of the bread dough and bread was carried out in the same manner as in <Preparation of bread dough and bread (1)>, except that the amount of bread-making oil and fat composition (10) added to 100% by mass of cereal flour during the preparation of the main dough was as shown in Table 2, and the amount of water added to the main dough in Examples 5 and 6 was 58% by mass and 78% by mass, respectively.

[0049] [Evaluation of bread dough and one-loaf type bread] The workability of the dough during division and rounding after kneading (dough extensibility, elasticity, stickiness), as well as the appearance and texture of the resulting loaf-type bread, were evaluated using the following methods, and the results are shown in Tables 1 and 2.

[0050] <Evaluation of bread dough> ◎: Workability was good. ○: It felt slightly sticky or had slightly poor elasticity, but it was easy to work with. △: The dough was slightly sticky, or its elasticity was slightly reduced, resulting in poor workability. ×: The fabric became sticky or lost its elasticity, resulting in poor workability. ××: The fabric became very sticky, or its elasticity deteriorated significantly, resulting in poor workability.

[0051] <Bread appearance evaluation> The appearance of the obtained loaf of bread was evaluated visually, with each loaf being assessed on a 5-point scale for "caving" and "pile formation." The specific volume of the obtained loaf of bread was calculated from the weight of the bread and the volume measured using the rapeseed substitution method. The calculated specific volume was then evaluated on a 5-point scale. "caving" ◎: No caving was observed. ○: Slight caving was observed. △: Some caving was observed. ×: Quite a lot of caving was observed. ××: A lot of caving was observed. "Pile formation" ◎: Good pile formation ○: Fairly good pile formation △: Slightly insufficient pile formation ×: Slight pile formation ××: No pile is formed at all "Specific volume (cm 3 / g)」 ◎: 7.6 or higher ○: 7.3 or higher and less than 7.6 △: 7.0 or higher, less than 7.3 ×: 6.7 or higher and less than 7.0 ××: Less than 6.7

[0052] <Texture Evaluation> The texture of the obtained one-loaf bread (softness, moistness, biteability, melt-in-the-mouth quality, and chewiness) was evaluated on a 5-point scale by 20 panelists on the 1st and 5th days after baking, based on the evaluation method and criteria described below. "Texture (softness)" ◎: Quite soft ○: Slightly soft △: Slightly soft ×: Slightly hard ××: Hard "Texture (moistness)" ◎: Very moist ○: Slightly moist △: Slightly moist ×: Slightly dry ××: dry "Texture (chewiness)" ◎: Very good crispness ○: Fairly good crispness △: Slightly good crispness ×: Somewhat unclear ××: Indecisive "Texture (melts in your mouth)" ◎: Very good melt-in-your-mouth texture ○: Slightly good melt-in-the-mouth texture △: Slightly good melt-in-the-mouth quality ×: Slightly sticky or clumpy and leaves a residue in the mouth. ××: Sticky or lumpy and leaves a residue in the mouth. "Texture (chewy feeling)" ◎: Has a very good chewy texture. ○: Has a slightly good chewy texture. △: Slightly chewy ×: Not very chewy ××: Lacks a chewy texture

[0053] [Table 1]

[0054] [Table 2]

[0055] As is clear from the results in Tables 1 and 2, using the bread-making oil composition of the examples, even with dough containing a high amount of water, the dough has good workability, volume after heating, and good shape retention, resulting in bread that is soft, moist, crisp, melts in the mouth, and has a chewy texture that lasts. On the other hand, in Comparative Example 1, which contained less psyllium seed gum, the dough was very sticky and difficult to work with. The bread after baking lacked volume and caving was observed. On the first day after baking, the texture was moist but lacked softness, was sticky, clumpy, and tended to melt slowly and leave a lingering taste in the mouth. After 5 days, it was slightly dry and had lost its chewiness. In Comparative Example 3, which used only 6-α-glucanotransferase (1) dispersed in edible oil, the dough was very sticky. The bread after baking lacked volume, had a dense interior, lacked softness, and had a hard crust with poor crispness. It tended to clump in the mouth and melted slowly. In comparative examples 4 and 5, where psyllium seed gum was replaced with HPMC or guar gum, the bread dough was excessively sticky and had strong elasticity. The baked bread lacked volume, had a hard texture, a strong crust that was difficult to bite, lost its chewy texture, and melted poorly in the mouth.

[0056] [Example 7] Similar to Example 1, a fat and oil composition (11) for bread making was obtained using the formulation shown in Table 3. The water content of the obtained fat and oil composition (11) was 0.32% by mass.

[0057] <Making bread dough and bread (3)> Using the above-obtained bread-making oil and fat composition (11), roll bread dough and butter rolls were prepared according to the following formulation and method. The mixture was prepared with a water content of 80% by mass relative to 100% by mass of cereal flour.

[0058] [Preparation of the sponge dough] 70% by mass of strong flour (product name "Eagle": manufactured by Nippon Flour Mills Co., Ltd.), 2.5% by mass of fresh yeast, 0.1% by mass of yeast food, and 42% by mass of water were placed in a mixer bowl and kneaded with the hook at low speed for 2 minutes and at medium-low speed for 3 minutes to obtain a sponge dough. The final temperature of this sponge dough was 24°C. The sponge dough was placed in a fermentation box and fermented in a constant temperature room at 28°C and 85% relative humidity for 3 hours. The final temperature of the fermentation was 29°C. [Preparation of the main dough] The pre-fermented dough was placed back into the mixer bowl, and 30% by mass of strong flour, 12% by mass of granulated sugar, 3% by mass of skim milk powder, 1.8% by mass of salt, 5% by mass of whole egg (of which 3.8% by mass has a moisture content), and 35% by mass of water were added. The mixture was then mixed using the hook at low speed for 3 minutes, medium-low speed for 5 minutes, and medium-high speed for 3 minutes. The aforementioned 20% by mass of the bread-making oil composition was added, and the dough was mixed with a hook at low speed for 2 minutes, medium-low speed for 3 minutes, and medium-high speed for 1 minute to obtain roll bread dough. The final kneading temperature was 27°C. The dough was left to rest for 20 minutes in a constant temperature room at 28°C and 85% relative humidity. It was then divided into 80g portions, rolled into balls, and left to rest for 20 minutes in a constant temperature room at 28°C and 85% relative humidity. After that, it was shaped into butter rolls and placed on a baking sheet. The resulting dough was proofed for 50 minutes at a temperature of 32°C and a relative humidity of 85%. After proofing, the butter rolls were baked for 10 minutes in a fixed oven set to 210°C.

[0059] [Evaluation of roll dough and butter rolls] The workability of the dough during division and rounding after kneading (dough extensibility, elasticity, stickiness), as well as the appearance and texture of the resulting butter rolls, were evaluated using the following methods, and the results are shown in Table 3.

[0060] <Evaluation of bread dough> ◎: Workability was good. ○: It felt slightly sticky or had slightly poor elasticity, but it was easy to work with. △: The dough was slightly sticky, or its elasticity was slightly reduced, resulting in poor workability. ×: The fabric became sticky or lost its elasticity, resulting in poor workability. ××: The fabric became very sticky, or its elasticity deteriorated significantly, resulting in poor workability.

[0061] <Appearance evaluation of butter rolls> The appearance of the obtained butter rolls was evaluated visually using a 5-point scale called "caving." The specific volume of the obtained butter rolls was calculated from the weight of the bread and the volume measured using the rapeseed substitution method. The calculated specific volume values ​​were evaluated on a 5-point scale. "caving" ◎: No caving was observed. ○: Slight caving was observed. △: Some caving was observed. ×: Quite a lot of caving was observed. ××: A lot of caving was observed. "Specific volume (cm 3 / g)」 ◎: 6.0 or higher ○: 5.6 or higher and less than 5.9 △: 5.3 or higher, less than 5.5 ×: 4.9 or higher, less than 5.2 ××: Less than 4.8

[0062] <Butter roll texture evaluation> The texture of the butter rolls (softness, moistness, bite, melt-in-the-mouth, and chewiness) was evaluated on a 5-point scale by 20 panelists on the 1st and 5th days after baking, based on the evaluation method and criteria described below. "Texture (softness)" ◎: Quite soft ○: Slightly soft △: Slightly soft ×: Slightly hard ××: Hard "Texture (moistness)" ◎: Very moist ○: Slightly moist △: Slightly moist ×: Slightly dry ××: dry "Texture (chewiness)" ◎: Very good crispness ○: Fairly good crispness △: Slightly good crispness ×: Somewhat unclear ××: Indecisive "Texture (melts in your mouth)" ◎: Very good melt-in-your-mouth texture ○: Slightly good melt-in-the-mouth texture △: Slightly good melt-in-the-mouth quality ×: Slightly sticky or clumpy and leaves a residue in the mouth. ××: Sticky or lumpy and leaves a residue in the mouth. "Texture (chewy feeling)" ◎: Has a very good chewy texture. ○: Has a slightly good chewy texture. △: Slightly chewy ×: Not very chewy ××: Lacks a chewy texture

[0063] [Table 3]

[0064] As is clear from the results in Table 3, using the bread-making fat composition of the example, even with dough containing a high amount of water, oil, and sugar, it is possible to obtain butter rolls that have good workability, good volume after heating, and maintain a soft, moist, crisp, melt-in-the-mouth, and chewy texture. [Industrial applicability]

[0065] Using the bread-making fat composition of the present invention, it is possible to obtain bread that is soft, moist, melts in the mouth, and has a chewy texture that lasts. In particular, even with bread dough that has a high water content, it is easy to work with, and bread that has volume after heating and good shape retention can be obtained.

Claims

1. A baking oil composition comprising psyllium seed gum having a moisture content of 12% by mass or less and edible oil, wherein the psyllium seed gum is dispersed in the edible oil, and the psyllium seed gum content is 3 to 70% by mass and the moisture content is 5% by mass or less.

2. The baking oil composition according to claim 1, comprising 0.001 to 5% by mass of 6-α-glucanotransferase and / or 4-α-glucanotransferase.

3. The baking oil composition according to claim 2, comprising 0.001 to 5% by mass of glucose oxidase.

4. Bread dough or bread using the bread-making oil and fat composition according to any one of claims 1 to 3.

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