Bread dough, bread baked from the bread dough, and methods for manufacturing the same.

Abstract

To provide bread dough that can maintain the texture characteristic of rice flour even after being stored at room temperature for four days from the date of manufacture, bread baked from said dough, and methods for manufacturing them. [Solution] A bread dough containing 50-100% by weight of rice flour in the total amount of flour in the dough, and in which an oil and fat composition is kneaded in, wherein the bread dough contains 1-30 parts by weight of oil and fat, 1-10 parts by weight of yeast (equivalent to fresh yeast containing 68% by weight of moisture), 1-20 parts by weight of sugar, 1-5 parts by weight of salt, 70-90 parts by weight of added water, and 0.0015-0.0250 parts by weight of α-amylase per 100 parts by weight of flour (dry weight) in the total amount of flour in the bread dough.

Description

Technical Field

[0001] The present invention relates to bread dough, bread baked from the bread dough, and methods for producing them.

Background Art

[0002] In recent years, bread made with rice flour, which has attracted attention due to the growing trend towards health consciousness and the concept of "local production for local consumption," has an attractive texture similar to freshly cooked rice, being firm and fresh. However, bread made with rice flour tends to age more easily compared to bread made with 100% wheat flour. Immediately after production, it has the characteristic firm and fresh texture unique to rice flour, but it easily changes to a hard and dry texture. In particular, bagged bread sold in supermarkets and convenience stores is consumed 2 to 4 days after production, so bread made with bagged rice flour has a hard and dry texture and is not delicious.

[0003] Patent Document 1 discloses a method for producing bread using rice flour as a raw material powder, which can maintain the freshly baked aroma, flavor, deliciousness, texture, etc. for a long time. The method includes a step of kneading rice flour, wheat gluten, sugar, oil and fat, yeast, yeast food, lactic acid bacteria, skim milk powder and water (added water) at a predetermined temperature to make bread dough, a step of allowing the bread dough to rest for a predetermined time and then performing primary fermentation, a step of dividing the primary fermented bread dough into small portions of a predetermined weight, allowing it to rest for a predetermined time and then performing secondary fermentation at a predetermined temperature, and a step of baking the bread dough after the secondary fermentation at a predetermined temperature and time. However, it only contains lactic acid bacteria and cannot maintain the texture until 4 days later.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] In light of the above issues, we have been studying packaged bread that can be eaten immediately after production, even after being stored at room temperature for four days, while still retaining the chewy and moist texture characteristic of rice flour. The object of the present invention is to provide bread dough that can produce bread that maintains the texture characteristic of rice flour even after being stored at room temperature for four days after production, bread baked from said dough, and methods for producing them. [Means for solving the problem]

[0006] The inventors diligently conducted research to solve the above problems and, as a result, discovered that by combining specific amounts of rice flour, oil and fat, yeast, sugar, salt, added water, and α-amylase, it is possible to provide rice flour bread that retains its characteristic rice flour texture even after being stored at room temperature for four days from the time of manufacture, thus completing the present invention.

[0007] In other words, the first aspect of the present invention relates to a bread dough in which 50 to 100% by weight of rice flour is included in the total amount of cereal flour contained in the bread dough, and an oil and fat composition is kneaded into the dough, wherein the dough contains 1 to 30 parts by weight of oil and fat, 1 to 10 parts by weight of yeast (equivalent to 68% by weight of fresh yeast), 1 to 20 parts by weight of sugar, 1 to 5 parts by weight of salt, 70 to 90 parts by weight of added water, and 0.0015 to 0.0250 parts by weight of α-amylase per 100 parts by weight of cereal flour (dry weight) in the total amount of cereal flour contained in the oil and fat composition, preferably having a SFC of 4 to 40% after heating to 60°C and storing at 20°C for 24 hours, and a SFC of 4 to 40% after heating to 60°C and storing at 25°C for 72 hours, and preferably having a storage modulus of elasticity of 300 to 400,000 Pa at a strain rate of 1% at 20°C. The α-amylase is preferably a maltose-producing amylase. The second aspect of the present invention relates to bread made by baking the bread dough. The third aspect of the present invention is a method for producing bread dough containing 50-100% by weight of rice flour in the total amount of cereal flour in the bread dough, and in which an oil and fat composition is kneaded in, characterized in that the method comprises: primary mixing of 1-10 parts by weight of yeast (equivalent to 68% by weight of fresh yeast containing moisture), 1-20 parts by weight of sugar, 1-5 parts by weight of salt, 70-90 parts by weight of added water, and 0.0015-0.0250 parts by weight of α-amylase with respect to 100 parts by weight of cereal flour (dry weight) in the total amount of bread dough at a low speed for 1-4 minutes and 1-30 minutes at a medium speed after the primary mixing, and secondary mixing of the oil and fat composition with respect to 1-30 parts by weight of oil and fat with respect to 100 parts by weight of cereal flour (dry weight) in the total amount of bread dough, with respect to 100 parts by weight of cereal flour (dry weight) in the total amount of bread dough, at a low speed for 1-4 minutes and 1-20 minutes. The fourth aspect of the present invention relates to a method for producing bread, which includes baking the bread dough obtained by the above-mentioned production method. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide bread dough that can produce bread that maintains the texture characteristic of rice flour even after being stored at room temperature for 4 days from the time of manufacture, bread baked from said dough, and methods for producing them. [Modes for carrying out the invention]

[0009] The present invention will be described in more detail below. The bread dough according to this embodiment is kneaded with an oil and fat composition and contains a specific amount of rice flour or rice flour and other grain flours, oil and fat, yeast, sugar, salt, added water, and α-amylase.

[0010] The aforementioned grain flour refers to grains that have been ground into a powder, or the protein contained in powdered grains, and can be used without any particular restrictions on its origin or degree of refinement, as long as it is commonly used in bread dough. Examples of grain flours other than rice flour include wheat flour (cake flour, all-purpose flour, bread flour), whole wheat flour, barley flour, rye flour, durum semolina flour, soy flour, corn flour, buckwheat flour, gluten, etc., and one type may be used alone, or two or more types may be used in combination.

[0011] The gluten in question is the type commonly used in bread making, and there are no particular restrictions as long as it is selected from grains; gluten derived from grains such as wheat, barley, and rye can be used. The gluten can be prepared by adding water to flour of grains such as wheat, barley, and rye, kneading it to make a dough, and then washing the dough with water to remove the starch. Commercially available gluten can also be used.

[0012] The aforementioned rice flour is made from powdered rice and is not limited to any particular type or characteristics of rice, as long as it is the type commonly used in bread making. Examples include non-glutinous rice flour and glutinous rice flour. One of these may be used, or two or more may be used in combination. Furthermore, the milling method used to produce the rice flour from the raw rice is not particularly limited, and rice flour produced by various known milling methods can be used.

[0013] From the viewpoint of producing finely textured bread, the average particle size of the rice flour is preferably 100 μm or less, and more preferably 75 μm or less, but is not limited to this range. The average particle size of the rice flour can be measured, for example, by laser diffraction scattering. Furthermore, from the viewpoint of volume, it is preferable that the starch damage level is low.

[0014] The rice flour content is preferably 50-100% by weight, more preferably 60-95% by weight, and even more preferably 70-90% by weight, of the total grain flour content in the bread dough. If the rice flour content is less than 50% by weight, the characteristic texture of rice flour may not be obtained.

[0015] The aforementioned oils and fats are not particularly limited as long as they are edible oils and fats, but examples include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, high erucine rapeseed oil, corn oil, rice oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil; animal oils and fats such as milk fat, beef tallow, lard, and fish oil; and those obtained by processing such as hardening, fractionation, and transesterification, and at least one selected from this group can be used.

[0016] When using two or more types of fats and oils, each fat or oil may be incorporated into the dough individually, or as a fat and oil composition containing two or more types of fats and oils, or some of the two or more types of fats and oils may be incorporated individually and the others as a fat and oil composition. From the viewpoint of workability, it is preferable to incorporate two or more types of fats and oils into the dough in a way that minimizes the number of times they are incorporated, and it is particularly preferable to incorporate them into the dough as a fat and oil composition containing two or more types of fats and oils. Here, a fat and oil composition means one that contains at least one type of fat or oil, and includes those that contain two or more types of fats and oils, and those that contain fats and oils and components other than fats and oils, and it is not limited whether or not the one containing fats and oils and components other than fats and oils is an emulsion.

[0017] The amount of fat and oil is preferably 1 to 30 parts by weight, more preferably 1 to 20 parts by weight, and even more preferably 1 to 10 parts by weight, per 100 parts by weight of flour (dry weight) in the entire bread dough. If the amount of fat and oil is less than 1 part by weight, the texture may be less fluffy, and if it is more than 30 parts by weight, the texture may be less chewy and fluffy.

[0018] From the viewpoint of bread volume, the oil and fat composition preferably has a total SFC of 4-40% after heating to 60°C and storing at 20°C for 24 hours, and a total SFC of 4-40% after heating to 60°C and storing at 25°C for 72 hours, and a storage modulus of 300 Pa to 400,000 Pa at a strain rate of 1% at 20°C. The oil and fat composition is not particularly limited in that the total SFC of the oil and fat contained in the oil and fat composition after storage at 20°C for 24 hours and after storage at 25°C for 72 hours satisfies the above range, and the storage modulus of 300 Pa to 400,000 Pa at a strain rate of 1% at 20°C satisfies the above range, and may contain only oil and fat, or it may be a water-in-oil emulsion oil and fat composition containing water.

[0019] It is more preferable that the solid fat content (SFC) of the total fats and oils contained in the fat and oil composition after heating at 60°C and storing at 20°C for 24 hours is 10 to 35%, and it is even more preferable that it is 15 to 25%. It is more preferable that the SFC after heating at 60°C and storing at 25°C for 72 hours is 10 to 35%, and it is even more preferable that it is 15 to 25%. When the SFC after storing at 20°C for 24 hours is 4% or more, the volume of the bread is easily obtained, and when it is 40% or less, the fat and oil has excellent dispersibility in the bread dough. When the SFC after storing at 25°C for 72 hours is 4% or more, the volume of the bread is easily obtained, and when it is 40% or less, the bread has excellent melt-in-the-mouth property.

[0020] The SFC can be measured according to the measurement method of "2.2.9 - 2003 Solid Fat Content (NMR Method)" in "Standard Fat and Oil Analysis Test Methods" edited by the Japan Oil Chemists' Society. The requirement for the SFC only needs to be satisfied by the total fats and oils contained in the fat and oil composition. When multiple types of fats and oils are used, the SFC shown by each individual fat and oil is not particularly limited.

[0021] From the perspective of the volume of the bread, the storage modulus at a strain rate of 1% at 20°C of the fat and oil composition is more preferably 500 Pa to 300000 Pa, and even more preferably 1000 Pa to 100000 Pa. When the storage modulus at a strain rate of 1% at 20°C is 300 Pa or more, the volume of the bread is easily obtained, and when it is 400000 Pa or less, the fat and oil has excellent dispersibility in the bread dough.

[0022] The storage modulus can be evaluated by the storage modulus at a strain rate of 1% when measuring the storage modulus under the conditions of geometry: parallel plate (20 mmφ), gap: 1.0 mm, strain rate: 0.01% to 10%, and measurement frequency: 1 Hz using a dynamic viscoelasticity measuring device "Kinexus Rotational Rheometer" manufactured by Malvern.

[0023] The oil and fat composition preferably contains a combination of multiple types of oils and fats. As an example of a suitable combination of oils and fats, a combination of oils and fats including an interesterified oil of palm stearin, an interesterified oil of palm oil, an interesterified oil of palm oil and coconut oil, palm oil, and rapeseed oil can be cited.

[0024] The oil and fat composition may contain an emulsifier, a coloring agent, a flavor, dairy products, etc. as necessary, as long as it does not inhibit the effects of the present invention.

[0025] The emulsifier is not particularly limited as long as it is usually used in bread making. For example, monoglyceride, a glyceride derivative in which an organic acid is ester-bonded to monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and polyglycerol fatty acid ester can be cited, and at least one selected from these groups can be used.

[0026] The coloring agent is not particularly limited as long as it is recognized for use as a food additive. For example, natural coloring agents such as carotene pigment, caramel pigment, safflower pigment, cochineal pigment, safflower pigment, gardenia pigment, etc., and synthetic coloring agents such as edible tar-based pigments can be cited.

[0027] The flavor is not particularly limited as long as it is usually used in bread making. For example, milk flavor, butter flavor, cheese flavor, etc. can be cited.

[0028] The dairy products are not particularly limited as long as they are usually used in bread making. For example, skim milk powder, milk, condensed milk, milk protein, etc. can be cited.

[0029] The yeast is not particularly limited as long as it is usually used in bread making, and it may be fresh yeast or semi-dry yeast, or instant dry yeast. For example, "Kaneka Yeast GA", "Kaneka Yeast GK", "Kaneka Yeast TG", "Kaneka Yeast PF", "Kaneka Yeast EM", etc. manufactured by Kaneka Corporation can be exemplified.

[0030] The yeast content is preferably 1 to 10 parts by weight, more preferably 1 to 7 parts by weight, and even more preferably 2 to 4 parts by weight, based on the amount of fresh yeast containing 68% moisture content per 100 parts by weight of flour (dry weight) in the total bread dough. If the yeast content is less than 1 part by weight, the bread may not rise properly, and if it is more than 10 parts by weight, the flavor may be poor.

[0031] Examples of the aforementioned sugars include refined white sugar, granulated sugar, powdered sugar, coarse sugar, light brown sugar, brown sugar, cane sugar, beet sugar, and wasanbon sugar, and at least one selected from this group can be used. From the viewpoint of flavor, at least one selected from refined white sugar, granulated sugar, powdered sugar, and coarse sugar is preferred, and from the viewpoint of bread-making properties, at least one selected from refined white sugar and granulated sugar is more preferred, and refined white sugar is even more preferred.

[0032] The amount of sugar is preferably 1 to 20 parts by weight, more preferably 2 to 15 parts by weight, and even more preferably 3 to 10 parts by weight, per 100 parts by weight of flour (dry weight) in the total bread dough. If the amount of sugar is less than 1 part by weight, the nutrients for the bread yeast will be reduced, which may result in a smaller volume of bread or a lighter browning. If the amount is more than 20 parts by weight, the activity of the bread yeast may be suppressed, which may also result in a smaller volume of bread.

[0033] The aforementioned salt is not particularly limited to any type commonly used in bread making, but examples include refined salt, high-quality salt, domestic white salt, raw salt, and ground salt.

[0034] The salt content is preferably 1 to 5 parts by weight, more preferably 1 to 4 parts by weight, and even more preferably 1 to 3 parts by weight, per 100 parts by weight of flour (dry weight) contained in the entire bread dough. If the salt content is less than 1 part by weight, the bread may have a bland taste. If it is more than 5 parts by weight, the bread may be too salty to eat.

[0035] The amount of added water is preferably 70 to 90 parts by weight, more preferably 70 to 80 parts by weight, and even more preferably 73 to 77 parts by weight, per 100 parts by weight of flour (dry weight) in the total bread dough. If the amount of added water is less than 70 parts by weight, the bread may not rise well, and if it is more than 90 parts by weight, the dough may become sticky and the bread-making properties may be poor.

[0036] The α-amylase mentioned above refers to an enzyme that has the activity to catalyze the hydrolysis reaction of the α-1,4-glycosidic bond between the glucose monomers constituting amylose and amylopectin. Commercially available amylase preparations can be used as the α-amylase. Examples of α-amylase preparations include "Sumizyme AS" and "Sumizyme L" manufactured by Shin Nippon Chemical Industries, Ltd., "Amylase AD" and "Amylase AH" manufactured by Amano Enzyme Co., Ltd., and "Fungamyl 2500SG" manufactured by Novozymes Japan Inc. Among α-amylases, it is preferable to use maltose-producing amylase from the viewpoint of maintaining texture better.

[0037] The aforementioned maltose-producing amylase differs from typical mold-derived α-amylases in that it produces oligosaccharides primarily composed of maltose. Examples of commercially available products include Novozymes' "Novamil 10000BG," "Novamil 3DBG," and "OptiCake Fresh 50BG," and Mitsubishi Chemical Foods' "Cokurase."

[0038] The α-amylase content is preferably 0.0015 to 0.0250 parts by weight, more preferably 0.0050 to 0.0150 parts by weight, and even more preferably 0.0070 to 0.0090 parts by weight, per 100 parts by weight of flour (dry weight) in the entire bread dough. If the α-amylase content is less than 0.0015 parts by weight, the freshness and fluffiness of the texture may be inferior, and if it is more than 0.0250 parts by weight, the fluffiness of the texture may be inferior.

[0039] The α-amylase may be added to the bread dough after being incorporated into the oil and fat composition, or it may be added to the bread dough separately from the oil and fat composition. Furthermore, in addition to the α-amylase, enzymes such as β-amylase, amyloglucosidase, pullulanase, endo and exoamylases, cellulases, xylanases, proteases, lipases, and phospholipases may be included, as long as they do not hinder the effects of the invention.

[0040] The bread dough according to this embodiment contains rice flour, oil and fat, yeast, sugar, salt, added water, and α-amylase as essential components, but other ingredients are not particularly limited, and as long as they do not hinder the effects of the invention, ingredients commonly used in bread can be used as needed. Examples include dairy products, eggs, emulsifiers, yeast food, preservatives, chemical leavening agents, flavorings, colorings, thickeners, proteins, vitamins, calcium, spices, seasonings (vinegar, soy sauce, miso, amino acids, monosodium glutamate and nucleic acids, fruit juice, etc.), and solid ingredients (dried fruits, sesame seeds, beans, potatoes, nuts, etc.).

[0041] The bread according to this embodiment is obtained by baking the bread dough.

[0042] An embodiment of the bread dough and bread manufacturing method according to this embodiment is illustrated below. First, raw materials for making bread, such as rice flour, oil and fat, yeast, sugar, salt, added water, and α-amylase as the main ingredients, are blended, and one or more of the above-mentioned ingredients commonly used in bread, such as seasonings, emulsifiers, preservatives, vitamins, and proteins, are added as needed, and the mixture is mixed to obtain bread dough.

[0043] The bread according to this embodiment is obtained by baking the dough obtained by the above manufacturing method. Examples of baking methods include baking the dough at 180 to 210°C for 20 to 40 minutes. It is also preferable to include fermenting the dough obtained by mixing before baking.

[0044] The mixing conditions may include mixing all the ingredients for making the bread together, or, after primary mixing the ingredients for making the bread, excluding the fats and oils, the fats and oils may be added and then further secondary mixing may be performed.

[0045] Furthermore, the mixing conditions for combining all the ingredients for producing the bread, or the primary mixing conditions, should be the same as those for producing ordinary bread dough. Generally, mixing should be done at low speed for 1 to 4 minutes, at medium speed for 1 to 30 minutes, and at high speed for 1 to 10 minutes if necessary. The final kneading temperature may be 15 to 32°C. This is because it makes the dough easier to shape and mold, and also results in excellent productivity.

[0046] For secondary mixing, the conditions are to mix at low speed for 1 to 4 minutes, at medium speed for 1 to 20 minutes, and at high speed for 1 to 10 minutes if necessary.

[0047] The fermentation process for bread dough involves a "first fermentation" (also called floor fermentation) followed by a "final fermentation" (also called proofing) if necessary. Furthermore, an "intermediate fermentation" (also called bench time) may be performed if needed.

[0048] The conditions for the first fermentation are not particularly limited, but are generally 20-35°C for 5-120 minutes. The conditions for the final fermentation are not particularly limited, but can be the usual conditions for making bread, for example, 25-38°C, 70-90% humidity for 30-120 minutes. In the final fermentation, a fermentation temperature of 25°C or higher and a fermentation time of 30 minutes or more allows for sufficient fermentation. Also, in the final fermentation, a fermentation temperature of 38°C or lower and a fermentation time of 120 minutes or less allows the dough to ferment appropriately, resulting in a larger volume of bread after baking and a better flavor. The conditions for the intermediate fermentation can be 20-30°C, 30-90% humidity for 10-40 minutes. [Examples]

[0049] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0050] The raw materials used in the examples and comparative examples are as follows: 1) Transesterified oil 1 (Production example 1) 2) Transesterified oil 2 (Production example 2) 3) Transesterified oil 3 (Production example 3) 4) Transesterified oil 4 (Production example 4) 5) Transesterified oil 5 (Production example 5) 6) Transesterified oil 6 (Production example 6) 7) Palm oil manufactured by Kaneka Corporation 8) Rapeseed oil manufactured by Kaneka Corporation 9) Palm Olein manufactured by Kaneka Corporation 10) Kaneka Corporation's "Extremely Hydrogenated Palm Kernel Oil" 11) Novamyl 3D BG (maltose-producing amylase) manufactured by Novozymes Japan Co., Ltd. 12) "Sumizyme AS" (α-amylase) manufactured by Shin Nippon Chemical Industries, Ltd. 13) "Poem J-46B" (tetraglycerin behenic acid ester) manufactured by Riken Vitamin Co., Ltd. 14) Riken Vitamin Co., Ltd.'s "Emulgy MP" (monoglycerin monopalmitate) 15) Kumamoto Flour Milling Co., Ltd.'s "Domestic Rice Flour for Bread Mizuho Chikara (Rice Flour)" (Average particle size 26 μm) 16) PRO-Glu 65 (Gluten) manufactured by Torigoe Flour Milling Co., Ltd. 17) “Jinpakuto P” manufactured by Nippon Seito Co., Ltd. 18) Table salt manufactured by the Salt Business Center Foundation 19) Skim milk powder manufactured by Yotsuba Dairy Co., Ltd. 20) Kaneka Corporation's "Yeast GA" (moisture content 68% by weight) 21) Northeast Pharmaceutical Group Co., Ltd. (Panyang City, Liaoning Province, China) "Northeast Pharmaceutical L-Ascorbic Acid (Vitamin C)"

[0051] <Evaluation of texture (chewiness)> The bread obtained in the Examples and Comparative Examples was sealed in a plastic bag, left to stand at 25°C for 96 hours, and then sliced ​​to a thickness of 23 mm. Ten skilled panelists tasted the bread and compared it to the bread obtained in the Examples and Comparative Examples, sealed in a plastic bag, left to stand at 25°C for 24 hours, and then sliced ​​to a thickness of 23 mm (Reference Example). The chewiness was evaluated according to the following criteria. Here, chewiness refers to the elasticity felt when bitten. The average of each person's evaluation value is listed as the evaluation value in Table 2. 5 points: Compared to the reference example, it has a similar chewy texture and is extremely good. 4 points: Compared to the reference example, it has a slightly chewier texture, which is good. 3 points: Compared to the reference example, the chewiness is slightly inferior, but there are no quality issues. Points 2: Compared to the example, it is slightly harder and lacks some of the chewy texture. 1 point: Compared to the example, it's hard and completely lacks any chewy texture.

[0052] <Evaluation of texture (fluffiness)> The bread obtained in the Examples and Comparative Examples was sealed in a plastic bag, left to stand at 25°C for 96 hours, and then sliced ​​to a thickness of 23 mm. Ten skilled panelists tasted the bread and compared it to the bread obtained in the Examples and Comparative Examples, sealed in a plastic bag, left to stand at 25°C for 24 hours, and then sliced ​​to a thickness of 23 mm (Reference Example). The fluffiness was evaluated according to the following criteria. Here, fluffiness refers to the softness that comes from the air contained in the bread when bitten. The average of each person's evaluation value is listed as the evaluation value in Table 2. 5 points: Compared to the reference example, it has a comparable level of fluffiness and is extremely good. 4 points: Compared to the reference example, it has a slightly fluffier feel, which is good. 3 points: Compared to the example, it is slightly less fluffy, but there are no quality issues. Points 2: Compared to the example, it is slightly firmer and lacks some of the fluffiness. 1 point: Compared to the example, it is hard and completely lacks any sense of fluffiness.

[0053] <Evaluation of texture (freshness)> The bread obtained in the Examples and Comparative Examples was sealed in a plastic bag, left to stand at 25°C for 96 hours, and then sliced ​​to a thickness of 23 mm. Ten skilled panelists tasted the bread and compared it to the bread obtained in the Examples and Comparative Examples, which was sealed in a plastic bag, left to stand at 25°C for 24 hours, and then sliced ​​to a thickness of 23 mm (Reference Example). The freshness was evaluated according to the following criteria. Here, freshness refers to the moisture felt when the bread is placed in the mouth. The average of each person's evaluation value is listed as the evaluation value in Table 2. 5 points: Compared to the reference example, it has comparable freshness and is extremely good. 4 points: Compared to the example, it is slightly more fresh and is of good quality. 3 points: Compared to the example, it is slightly less fresh, but there are no quality issues. Points 2: Compared to the example, it is somewhat dry and lacks some of the freshness. 1 point: Compared to the example, it's dry and completely lacks any sense of freshness.

[0054] <Overall Rating> An overall evaluation was conducted based on the results of the assessments of the chewy texture, fluffiness, and freshness. The evaluation criteria were as follows: A: Products that meet the criteria of having a score of 4.5 or higher and 5.0 or lower in terms of chewiness, fluffiness, and freshness. B: The chewiness, fluffiness, and freshness ratings are all between 4.0 and 5.0, and there is at least one item that is between 4.0 and 4.5. C: The chewiness, fluffiness, and freshness ratings are all between 3.0 and 5.0, and there is at least one item that is between 3.0 and 4.0. D: The chewiness, fluffiness, and freshness ratings are all between 2.0 and 5.0, and there is at least one item that is between 2.0 and 3.0. E: Products that have at least one item with a score below 2.0 in the evaluation of chewiness, fluffiness, and freshness.

[0055] (Production Example 1) Preparation of transesterified oil 1 Palm stearin (manufactured by Kaneka Corporation): 100 parts by weight was heated to 90°C under reduced pressure of 500 Pa and dehydrated. Sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0.2 parts by weight was added and the mixture was stirred at 90°C for 30 minutes to perform random transesterification. After washing with water, white clay (manufactured by Mizusawa Chemical Industry Co., Ltd.): 2 parts by weight was added at 90°C under reduced pressure of 500 Pa to decolorize the mixture, and the mixture was deodorized at 250°C and 200 Pa for 1 hour to obtain transesterified oil 1.

[0056] (Production Example 2) Preparation of Transesterified Oil 2 Transesterified oil 2 was obtained in the same manner as in Production Example 1, except that palm stearin was replaced with palm oil (manufactured by Kaneka Corporation): 100 parts by weight.

[0057] (Production Example 3) Preparation of transesterified oil 3 Transesterified oil 3 was obtained in the same manner as in Production Example 1, except that palm stearin was replaced with a mixture of palm oil (manufactured by Kaneka Corporation): 76 parts by weight and coconut oil (manufactured by Kaneka Corporation): 24 parts by weight.

[0058] (Production Example 4) Preparation of transesterified oil 4 Transesterified oil 4 was obtained in the same manner as in Production Example 1, except that palm stearin was replaced with a mixture of 54 parts by weight of palm stearin, 30 parts by weight of palm kernel olein (manufactured by Kaneka Corporation), and 16 parts by weight of palm superhydrogenated oil (manufactured by Kaneka Corporation).

[0059] (Production Example 5) Preparation of transesterified oil 5 A transesterified oil 5 was obtained in the same manner as in Production Example 1, except that palm stearin was replaced with a mixture of coconut oil (manufactured by Kaneka Corporation): 50 parts by weight and high-erucine rapeseed super-hydrogenated oil (manufactured by Kaneka Corporation): 50 parts by weight.

[0060] (Production Example 6) Preparation of transesterified oil 6 A transesterified oil 6 was obtained in the same manner as in Production Example 1, except that palm stearin was replaced with a mixture of palm oil (manufactured by Kaneka Corporation): 49 parts by weight, palm kernel olein (manufactured by Kaneka Corporation): 20 parts by weight, rapeseed oil (manufactured by Kaneka Corporation): 25 parts by weight, and high-erucine super-hydrogenated rapeseed oil (manufactured by Kaneka Corporation): 6 parts by weight.

[0061] (Manufacturing Example 7) Preparation of Oil and Fat Composition 1 Oil and fat composition 1 was obtained according to the formulation in Table 1. Specifically, 15.0 parts by weight of transesterified oil from Production Example 1, 30.0 parts by weight of transesterified oil from Production Example 2, 10.0 parts by weight of transesterified oil from Production Example 3, 10.0 parts by weight of palm oil, and 35.0 parts by weight of rapeseed oil were mixed and heated to 70°C, then stirred. To 81.202 parts by weight of this oil and fat mixture, a mixture of 1.0 part by weight of rapeseed oil, 0.265 parts by weight of enzyme 1, and 0.01 parts by weight of enzyme 2 was added, melted at 70°C, and then maintained at 65-70°C to prepare the oil phase. 17.523 parts by weight of water was used as the aqueous phase and sterilized at 70°C for 20 minutes. While stirring the oil phase, the sterilized aqueous phase was added to the oil phase to emulsify it, and then rapidly cooled and kneaded in a rapid cooling and kneading apparatus to obtain oil and fat composition 1. The SFC of the oils and fats in oil composition 1 after heating to 60°C and storing at 20°C for 24 hours was 21.95%, and the SFC of the oils and fats in oil composition 1 after heating to 60°C and storing at 25°C for 72 hours was 21.85%, and the storage modulus of oil composition 1 at a strain rate of 1% at 20°C was 46230.00 Pa.

[0062] [Table 1]

[0063] (Manufacturing Example 8) Preparation of Oil and Fat Composition 2 Oil composition 2 was obtained in the same manner as in Production Example 7, except that rapeseed oil and enzymes were not added to the aforementioned oil and fat, and the oil content in the oil and fat composition was set to 82.477 parts by weight. After heating to 60°C and storing at 20°C for 24 hours, the SFC of the oil and fat contained in oil and fat composition 2 was 21.95%. After heating to 60°C and storing at 25°C for 72 hours, the SFC of the oil and fat contained in oil and fat composition 2 was 21.85%, and the storage modulus of oil and fat composition 2 at a strain rate of 1% at 20°C was 46230.00 Pa.

[0064] (Manufacturing Example 9) Preparation of Oil and Fat Composition 3 Oil composition 3 was obtained in the same manner as in Production Example 8, except that the oil and fat composition was 3 parts by weight of transesterified oil, 55 parts by weight of palm oil, and 35 parts by weight of rapeseed oil, and no water was added. After heating to 60°C and storing at 20°C for 24 hours, the SFC of the oil and fat in oil composition 3 was 23.03%, and after heating to 60°C and storing at 25°C for 72 hours, the SFC of the oil and fat in oil composition 3 was 26.35%, and the storage modulus at a strain rate of 1% at 20°C was 92390.00 Pa.

[0065] (Manufacturing Example 10) Preparation of Oil and Fat Composition 4 Oil composition 4 was obtained in the same manner as in Production Example 8, except that the oils and fats were blended as follows: transesterified oil 3: 15.0 parts by weight, transesterified oil 4: 20.0 parts by weight, palm oil: 30.0 parts by weight, rapeseed oil: 25.0 parts by weight, and palm olein: 10.0 parts by weight, and water was not added. After heating to 60°C and storing at 20°C for 24 hours, the SFC of the oils and fats contained in oil composition 4 was 11.23%, and after heating to 60°C and storing at 25°C for 72 hours, the SFC of the oils and fats contained in oil composition 4 was 11.68%, and the storage modulus at a strain rate of 1% at 20°C was 149100.00 Pa.

[0066] (Manufacturing Example 11) Preparation of Oil and Fat Composition 5 Oil and fat composition 5 was obtained in the same manner as in Production Example 8, except that the oil and fat composition was set to 36.0 parts by weight of transesterified oil, 25.0 parts by weight of transesterified oil, 9.0 parts by weight of transesterified oil, 17.0 parts by weight of palm olein, and 13.0 parts by weight of highly hydrogenated palm kernel oil, and 99.700 parts by weight of the oil and fat was mixed with 1 part by weight of emulsifier and 0.2 parts by weight of emulsifier and 0.1 parts by weight of emulsifier and 2 parts by weight, and water was not mixed. After heating to 60°C and storing at 20°C for 24 hours, the SFC of the oil and fat in oil and fat composition 5 was 35.51%, and after heating to 60°C and storing at 25°C for 72 hours, the SFC of the oil and fat in oil and fat composition 5 was 34.74%, and the storage modulus at a strain rate of 1% at 20°C was 359700.00 Pa.

[0067] (Example 1) Bread was prepared according to the formulation shown in Table 2. Specifically, 80.0 parts by weight (dry weight) of rice flour, 20.0 parts by weight (dry weight) of gluten, 6.0 parts by weight of refined sugar, 2.0 parts by weight of salt, 2.0 parts by weight of skim milk powder, 3.0 parts by weight of yeast, 0.003 parts by weight of ascorbic acid, and 74.5 parts by weight of water were mixed in a vertical bread mixer (Kanto Mixer 20-quart type) at low speed for 2 minutes, medium speed for 5 minutes, and high speed for 2 minutes. Then, 3.0 parts by weight of fat composition 1 and 3.0 parts by weight of fat composition 3 were added, and the mixture was mixed again at low speed for 2 minutes and medium speed for 3 minutes. The dough, kneaded at a temperature of 25°C, was allowed to rise on the floor at 30°C for 60 minutes, after which it was divided into 300g portions and rolled into balls. The dough was then divided and rolled into balls, left to rest for 20 minutes at 29°C and 60% humidity (bench time), and then degassed by passing it through a three-stage molder "FM31Z type" (manufactured by Fujisawa Maruzen Co., Ltd.) with the gaps between the rollers set to 12mm, 8mm, and 5mm from top to bottom. After degassing, the dough was rolled into a rod shape and then passed through a 35mm high pressure plate to obtain a rod-shaped dough.

[0068] The dough, shaped into a rod, was placed in a loaf pan and then in a proofing chamber. After a final fermentation at 38°C and 75% humidity for 56 minutes, the bread was baked for 30 minutes in a "Prince III" deck oven (manufactured by Fujisawa Maruzen Co., Ltd.) with a top heat of 195°C and a bottom heat of 190°C.

[0069] [Table 2]

[0070] (Example 2) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat composition 1, the amount of oil and fat composition 3 was changed to 1.0 part by weight, enzyme 1 was added to 0.008 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0071] (Example 3) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat composition 1, the amount of oil and fat composition 3 was changed to 30.0 parts by weight, enzyme 1 was added to 0.008 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0072] (Example 4) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat composition 1, the amount of oil and fat composition 3 was changed to 5.5 parts by weight, enzyme 1 was added to 0.002 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0073] (Example 5) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat composition 1, the amount of oil and fat composition 3 was changed to 5.5 parts by weight, enzyme 1 was added to 0.016 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0074] (Example 6) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat composition 1, the amount of oil and fat composition 3 was changed to 5.5 parts by weight, ascorbic acid was omitted, enzyme 2 was added to 0.008 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0075] (Example 7) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat compositions 1 and 3, oil and fat composition 4 was blended in a ratio of 5.5 parts by weight, enzyme 1 was blended in a ratio of 0.008 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0076] (Example 8) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat compositions 1 and 3, and oil and fat compositions 5:5.5 parts by weight were blended, enzyme 1 was blended in 0.008 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0077] (Example 9) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat compositions 1 and 3, and oil and fat composition 2 was blended in a ratio of 6.7 parts by weight, enzyme 1 was blended in a ratio of 0.008 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0078] (Comparative Example 1) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat composition 1, the amount of oil and fat composition 3 was changed to 0.5 parts by weight, enzyme 1 was added to 0.008 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0079] (Comparative Example 2) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat composition 1, the amount of oil and fat composition 3 was changed to 35.0 parts by weight, enzyme 1 was added to 0.008 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0080] (Comparative Example 3) Bread was prepared in the same manner as in Example 1, except that it did not contain oil and fat composition 1, the amount of oil and fat composition 3 was changed to 5.5 parts by weight, enzyme 1 was added to 0.001 parts by weight, and the amount of added water was changed to 75.0 parts by weight.

[0081] The results of evaluating the chewiness, fluffiness, and freshness of the bread obtained in Examples 1-9 and Comparative Examples 1-3 are summarized in Table 2.

[0082] Table 2 shows that all of the breads obtained in Examples 1 to 9 received good evaluations for their chewy texture, fluffiness, and moistness.

[0083] On the other hand, the bread obtained in Comparative Example 1 had a low fat content of 0.5 parts by weight per 100 parts by weight of flour (dry weight) in the entire bread dough, resulting in a low evaluation of its fluffy texture.

[0084] The bread obtained in Comparative Example 2 had a high fat content of 35.0 parts by weight per 100 parts by weight of flour (dry weight) in the entire dough, resulting in a low evaluation of its chewy and fluffy texture.

[0085] The bread obtained in Comparative Example 3 had a low α-amylase content of 0.001 parts by weight per 100 parts by weight of flour (dry weight) in the entire bread dough, resulting in a low evaluation of fluffiness and moisture in texture.

Claims

1. A bread dough containing 50-100% by weight of rice flour in the total amount of grain flour, and in which an oil composition is kneaded in, A bread dough containing, per 100 parts by weight of cereal flour (dry weight) in the entire dough, 1 to 30 parts by weight of oil and fat, 1 to 10 parts by weight of yeast (equivalent to fresh yeast containing 68% moisture by weight), 1 to 20 parts by weight of sugar, 1 to 5 parts by weight of salt, 70 to 90 parts by weight of added water, and 0.0015 to 0.0250 parts by weight of α-amylase.

2. The bread dough according to claim 1, wherein the total SFC of the oil and fat composition after heating to 60°C and storing at 20°C for 24 hours is 4 to 40%, and after heating to 60°C and storing at 25°C for 72 hours is 4 to 40%, and the storage modulus of the oil and fat composition at a strain rate of 1% at 20°C is 300 to 400,000 Pa.

3. The bread dough according to claim 1, wherein the α-amylase is a maltose-producing amylase.

4. Bread made by baking the dough according to any one of claims 1 to 3.

5. A method for producing bread dough containing 50 to 100% by weight of rice flour in the total amount of cereal flour in the bread dough, and in which an oil and fat composition is kneaded in, For every 100 parts by weight of flour (dry weight) in the total dough, add 1 to 10 parts by weight of yeast (equivalent to 68% by weight of fresh yeast), 1 to 20 parts by weight of sugar, 1 to 5 parts by weight of salt, 70 to 90 parts by weight of added water, and 0.0015 to 0.0250 parts by weight of α-amylase, and perform primary mixing at low speed for 1 to 4 minutes and at medium speed for 1 to 30 minutes. A method for producing bread dough, characterized by adding an oil and fat composition to the bread dough in an amount of 1 to 30 parts by weight per 100 parts by weight of cereal flour (dry weight) in the entire dough after the primary mixing, and then performing secondary mixing at a low speed for 1 to 4 minutes and at a medium speed for 1 to 20 minutes.

6. A method for producing bread, comprising baking bread dough obtained by the production method described in claim 5.

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