Gluten modifier for bread making, flour dough for bread making, and bread

Abstract

To provide a gluten modifier for bread making that prevents changes in the physical properties of the bread dough even as time passes during the dough production process, and that allows the bread to be easily removed from the baking sheet, griddle, mold, or container after baking, resulting in bread with a good melt-in-your-mouth texture. [Solution] A gluten modifier for bread making, characterized by containing saponin and hemicellulase.

Description

Technical Field

[0001] The present invention relates to a gluten modifier for bread making that can prevent the physical properties of bread dough from changing easily even over time during the bread dough production process, and can easily remove the bread from a baking sheet, iron plate, mold or container after baking, resulting in bread with good palatability.

Background Art

[0002] Bread is made by adding flour such as wheat flour, salt, yeast as raw materials, and optionally sugar, dairy products, oils and fats, etc., mixing with water to prepare bread dough, putting the bread dough into a baking sheet, iron plate, mold or container, fermenting with yeast and baking. The texture that Japanese people seek in bread is good palatability. On the other hand, bread manufacturers regard the increase in manufacturing costs due to rising labor costs and soaring raw material prices as a problem. As a countermeasure, they are trying to suppress the generation of bread dough with molding defects and bread with poor appearance in order to suppress the decrease in the production yield during manufacturing.

[0003] As a means to prevent the bread dough from being sticky even over time during the bread dough production process, suppress the generation of bread dough with molding defects, and suppress the decrease in the production yield, phospholipase may be used. The method is disclosed in Patent Document 1. On the other hand, for improving the palatability of bread, hemicellulase which is a saccharide-degrading enzyme, protease which is a protein-degrading enzyme, etc. are used. The methods are disclosed in Patent Documents 2 and 3.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

[0005] Patent Document 1 discloses a method using phospholipase, a lipid-degrading enzyme. In this case, while fatty acids can influence gluten formation and suppress changes in dough properties, the free fatty acids remain on the tongue during chewing, causing a decrease in melt-in-the-mouth texture. Furthermore, fatty acids have poor thermal conductivity, resulting in uneven heat distribution during baking, making it difficult to remove the bread from the baking sheet, leading to bread with a poor appearance and reduced yield.

[0006] Patent documents 2 and 3 disclose methods using hemicellulase, a carbohydrate-degrading enzyme, and protease, a protein-degrading enzyme. However, a problem with using these enzymes is that the dough becomes sticky. When carbohydrates are broken down by the action of hemicellulase, the water contained in the carbohydrates is released into the dough and efficiently used for gluten formation. However, water that is not used for gluten formation leads to the dough becoming sticky. Also, when gluten, a protein, is broken down by protease, the dough becomes sticky, and this stickiness becomes more pronounced as time passes during the production process. Sticky dough results in poorly shaped dough and a decrease in yield. When gluten is broken down by protease, the gluten network structure becomes uneven, and heat is transferred unevenly during baking. This makes it difficult to remove the bread from the baking sheet, resulting in bread with a poor appearance and a decrease in yield. In other words, it is not possible to achieve both a melt-in-your-mouth texture and suppress a decrease in yield.

[0007] Therefore, the object of the present invention is to provide a gluten modifier for bread making that prevents changes in the physical properties of the bread dough even as time passes during the bread dough production process, and that allows the bread to be easily removed from the baking sheet, griddle, mold, or container after baking, resulting in bread with a good melt-in-your-mouth texture. [Means for solving the problem]

[0008] The inventors of this invention have discovered that by combining saponins, which are glycosides found in plants, and hemicellulase, a carbohydrate-degrading enzyme, the physical properties of the bread dough do not change easily even as time passes during the bread dough production process, and the bread has a good melt-in-your-mouth texture. Furthermore, they have discovered that the bread peels off the baking sheet, griddle, mold, or container well after baking, leading to the development of this invention.

[0009] In other words, the present invention is as follows [1] to [3]. [1] A bread-making additive characterized by containing saponin and hemicellulase. [2] A flour dough for bread making, comprising gluten and the gluten modifier for bread making described in [1], wherein the amount of saponin is 0.001 to 1.000 g per 100 g of gluten, and the amount of hemicellulase is 0.4 u to 40.0 u. [3][2] A bread characterized by being made by baking the flour dough for bread making described above. [Effects of the Invention]

[0010] The gluten modifier for bread making of the present invention, when incorporated into bread flour dough containing gluten, prevents changes in the physical properties of the dough even as time passes during the dough production process, and makes the bread easier to peel off the baking sheet, griddle, mold, or container after baking, resulting in bread with a good melt-in-your-mouth texture.

[0011] Gluten is formed when wheat flour is mixed with water and kneaded. It creates a network structure through the intertwining of glutenin, which forms a highly elastic polymer, and gliadin, which forms a coil-like structure with monomers and has excellent stretchability. Saponins improve the slipperiness of glutenin and rearrange the gliadin in a regular manner, moderately reducing the elasticity of the formed gluten while improving its extensibility. When hemicellulase breaks down polysaccharides, the water contained within them is released into the dough. This causes the gliadin to arrange more regularly than when saponins are used alone, and further intertwining with more glutenin results in a finer and more uniform gluten network structure. This allows heat to be distributed evenly during baking, making it easier to remove the bread from the baking sheet, griddle, mold, or container after baking. While saponins alone can improve the extensibility of gluten, the resulting gluten network structure is not fine-grained or uniform. As a result, heat is not distributed evenly, and the bread does not easily peel off the baking sheet, griddle, mold, or container after baking. Therefore, the effects of this invention can only be obtained with the combination of saponins and hemicellulase. Furthermore, with this combination, gliadin is arranged regularly and intertwines with many glutenins, resulting in a fine-grained gluten network structure. This allows the water released by the action of hemicellulase to be properly retained even during yeast fermentation, preventing the dough from becoming sticky.

[0012] Furthermore, when saponins are included in bread flour dough, mixing them in allows them to bind to gluten, modifying it and forming a thin yet firm air bubble membrane. This makes the dough's properties less likely to change over time during the dough production process. Additionally, the modification of gluten enhances its water-retention capacity, resulting in bread with a pleasant melt-in-your-mouth texture.

[0013] The physical properties of bread-making flour dough can be evaluated by the adhesive load value when the dough is compressed. The fact that the physical properties of the dough do not change easily even as time passes during the dough production process means that the change in the adhesive load value is small between the dough immediately after secondary fermentation (bench time) and 30 minutes later. The fact that the bread peels off easily from the baking sheet, griddle, mold, or container means that the bread peels off without sticking to the baking sheet, griddle, mold, or container after baking. This can be evaluated by counting the number of pieces that remain without falling when the baking sheet, griddle, mold, or container is tilted at a certain angle, and a small number of such pieces is considered good. Melt-in-the-mouth quality refers to the amount of residue when bread cut to a certain size is immersed in warm water and disintegrates under certain conditions, and the state in which the bread crumbles without becoming a clump when eaten. Melt-in-the-mouth quality can be felt as a texture when eating bread obtained by baking bread-making flour dough. [Modes for carrying out the invention]

[0014] In this invention, "bread making" means producing bread by baking a flour dough containing flour, yeast, and water, and "for bread making" means the ingredients used in the bread making process. "Bread dough" refers to the dough prepared from the ingredients, and "bread" refers to the product baked from that dough.

[0015] The gluten modifier for bread making of the present invention is characterized by containing saponin and hemicellulase, and when incorporated into bread flour dough, it modifies the gluten, making the physical properties of the dough less likely to change even as time passes during the dough production process, and resulting in bread that peels easily from baking sheets, griddles, molds or containers after baking, and has a good melt-in-your-mouth texture.

[0016] The gluten modifier for bread making and the flour dough for bread making according to the present invention will be described in detail below.

[0017] [Gluten modifier for bread making] The gluten modifier for bread making of the present invention is characterized by containing saponin and hemicellulase, and is used as a raw material for bread making.

[0018] [saponin] Saponins are glycosides found in plants, and any compound with a steroid or terpenoid as the non-sugar portion can be used. Examples include soybean saponins, sugar beet saponins, spinach saponins, soapberry saponins, yucca saponins, quillaja saponins, and tea saponins. Soybean saponins are further divided into saponin A group, which has soy sapogenol A as the aglycone, and saponin B group, which has soy sapogenol B as the aglycone. Soybean saponin A group is found in large quantities in the hypocotyl, while soybean saponin B group is found in large quantities in the cotyledons. In the entire soybean seed, the proportion of cotyledons is high, so the main saponins found in soybean foods are soybean saponin B group, which are responsible for the bitter taste of soybeans and are also believed to have physiological functions such as antioxidant properties. The gluten modifier for bread making in this invention contains at least one of the following saponins: soybean saponin, sugar beet saponin, spinach saponin, soapberry saponin, yucca saponin, quillaja saponin, and tea saponin. More preferably, it contains soybean saponin.

[0019] The gluten modifier for bread making of the present invention can be used in the form of a food material containing saponins that has been extracted, pasteurized, dried, or powdered in a manner that does not cause loss of saponins. Since saponins are amphiphilic, they can be used in the form of water containing saponins, a concentrated liquid obtained by concentrating that water, a concentrated dried powder obtained by evaporating the water to a moisture content of 10% by mass or less, a state in which they are dispersed in oil or fat, a state in which they are dispersed in liquid sugar, etc.

[0020] When using a dried powder containing saponin in the gluten modifier for bread making of the present invention, the moisture content is preferably 10% by mass or less. In order for the saponin in the dried powder to act easily on the gluten formed in the flour dough, the particle size of the dried powder is preferably the same as that of the flour. Therefore, the particle size of the dried powder is preferably 90% by mass or more for 65 mesh (mesh opening 251 μm) and 10% by mass or less for 635 mesh (mesh opening 20 μm). The dried powder containing saponin can be used as is or mixed with wheat starch or the like and diluted to a predetermined concentration to become the gluten modifier for bread making of the present invention.

[0021] As raw materials for saponin, commercially available products include, for example, "Soybean Saponin 80" (manufactured and sold by Access One Co., Ltd., soybean saponin A group). Also, food materials containing saponin can be made into paste, dried into powder, or the food material containing saponin can be immersed in water, the water in which saponin has eluted can be concentrated, and the water containing eluted saponin can be evaporated and dried into powder for use. Commercially available products that have been made into paste, dried into powder, the food material containing saponin immersed in water, the water in which saponin has eluted concentrated, and the water containing eluted saponin evaporated and dried into powder can also be used. For example, soybean dried powder (product name: "Daisurabo Soybean Powder", manufactured by Marukome Co., Ltd.) is commercially available as a powder containing saponin.

[0022] For the measurement of the saponin content in the present invention, first, the weight of the food material containing saponin was accurately measured, and it was crushed in a mortar to prepare a sample. Since saponins are easily soluble in polar solvents, it is desirable to extract with methanol. The process of extracting saponins from plant tissues completely was repeated three times at 80°C for 1 hour. After extraction, the solid content was removed using a centrifuge, and the collected extraction liquid was used to remove the solvent using a rotary evaporator or the like. The extraction components obtained by removing the solvent were measured by HPLC (High Performance Liquid Chromatography). The column was ZORBAX SB-C18 (250 mm × 4.6 mm, 5 μm), and the mobile phase was a mixed solution of acetonitrile, propanol, and acetic acid, and detection was performed at an absorbance of 205 nm. Samples of soybean saponin A group (product name: Soyasapogenol A, manufactured by Funakoshi), soybean saponin B group (product name: Soyasapogenol B, manufactured by Funakoshi), soybean saponin sample (product name: Saponin, from Soybeans, manufactured by Fujifilm Wako Pure Chemical Corporation), and quillaia saponin sample (product name: Saponin, manufactured by Sigma Aldrich) were obtained. After preparing a calibration curve necessary for quantification, the value was calculated from the HPLC measurement result of the extraction component and the calibration curve, and the saponin content was calculated by multiplying by a conversion factor according to the selected sample. Note that the samples used for preparing the calibration curve are appropriately selected.

[0023] [Hemicellulase] Hemicellulase is characterized by having an optimal temperature of 25-45°C, preferably 28-40°C. Hemicellulase is an enzyme that hydrolyzes polysaccharides contained in plant tissues, and includes xylanase, which hydrolyzes xylan; arabanase, which hydrolyzes araban; and mannase, which hydrolyzes mannan. Any of these may be selected, but xylanase is particularly preferred. Hemicellulase is derived from fungi (e.g., Trichoderma, Melipillus, Humichola, Aspergillus, Fusarium) or bacteria (e.g., Bacillus). One or more of these hemicellulases may be selected and used.

[0024] In this invention, since hemicellulase has an optimal temperature near the temperature at which the raw materials are mixed, when hemicellulase decomposes polysaccharides during raw material mixing, the water contained in the polysaccharides is released into the bread dough and can be efficiently used for gluten formation.

[0025] The gluten modifier for bread making of the present invention may be dispersed in oil or fat, dispersed in liquid sugar, margarine, shortening, W / O, or O / W, and will be effective in any of these forms.

[0026] Liquid sugar refers to sugars in a liquid state, or powdered sugar in a solution state. Specifically, it can be monosaccharides such as glucose, mantose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, and maltitol, as well as disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, and sugar alcohols obtained by reducing these, or liquid mixtures thereof. Examples include corn syrup, reduced corn syrup, and glucose-fructose syrup. Examples of commercially available products include "RCS-50" (manufactured by Oji Corn Starch Co., Ltd., sugar-mixed glucose-fructose liquid sugar), "Amamiru" (manufactured by Mitsubishi Corporation Food Tech Co., Ltd., reduced starch syrup), "Hellodex" (manufactured by Hayashibara Co., Ltd., starch syrup), "G2 Syrup MS-500[N]" (manufactured by Sanwa Starch Industry Co., Ltd., starch syrup), and "High Fructose F-500[N]" (manufactured by Sanwa Starch Industry Co., Ltd., fructose-glucose liquid sugar).

[0027] The saponin content in the gluten modifier for bread making of the present invention is preferably 0.03% to 33% by mass. The lower limit is more preferably 0.1% by mass or more, and particularly preferably 1% by mass or more. The upper limit is more preferably 10% by mass or less, and particularly preferably 7% by mass or less. If the saponin content is within this range, it is possible to achieve an appropriate mixing ratio with gluten in the bread flour dough, and the effects of the present invention can be further exhibited.

[0028] The hemicellulase blending ratio (mass ratio) to saponin contained in the gluten modifier for bread making of the present invention is preferably 0.0001 to 9, more preferably 0.0003 to 3.

[0029] [Flour dough for bread making] The bread-making flour dough of the present invention is a dough containing gluten, flour, yeast, water, and the bread-making gluten modifier of the present invention, which is baked to make bread. The gluten in the bread-making flour dough of the present invention may be formed from components contained in the flour by mixing flour with a liquid containing water, eggs, etc., or gluten that has already been formed may be directly added. As flour raw materials, for example, a mixture of one or more of the following can be used: wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oat flour, wheat starch, corn starch, glutinous corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, kudzu starch, etc. The gluten modifier for bread making of the present invention moderately reduces the elasticity of the flour dough for bread making by modifying gluten while improving its extensibility. This makes the physical properties of the dough less likely to change even as time passes during the dough production process, and the bread is easier to peel off the baking sheet, griddle, mold, or container after baking, resulting in bread with a good melt-in-your-mouth texture. From this viewpoint, the flour dough for bread making needs to contain gluten-forming flour such as wheat flour, but flours that do not form gluten, such as rice flour, may also be mixed in.

[0030] The gluten content in the bread-making flour dough of the present invention is preferably 0.5 to 15% by mass, more preferably 1 to 13% by mass, and most preferably 1.5 to 10% by mass, when the total amount of flour in the bread-making flour dough is considered to be 100% by mass.

[0031] The gluten content in this invention was measured as dry gluten in accordance with ISO 21415-2 (2015) and ISO 21415-4 (2006).

[0032] The gluten modifier for bread making of the present invention may be added to bread flour dough in any way, but for example, it can be obtained by mixing gluten and / or gluten-forming flour, water, and the gluten modifier for bread making, and kneading thoroughly with a mixer or the like. The order in which the gluten and / or gluten-forming flour, water, and gluten modifier for bread making are mixed does not matter.

[0033] The amount of the gluten modifier for bread making in the flour dough for bread making of the present invention is preferably 0.05 to 10 parts by mass per 100 parts by mass of flour. More preferably, the lower limit is 0.1 parts by mass or more. More preferably, the upper limit is 8 parts by mass or less, and most preferably 5 parts by mass or less. By setting the amount to 0.1 parts by mass or more, the uniform mixing of the gluten modifier for bread making with the flour is excellent, and by setting the amount to 5 parts by mass or less, the extensibility of the flour dough for bread making can be improved while moderately reducing its elasticity.

[0034] When incorporating the gluten modifier for bread making of the present invention into bread flour dough, it is preferable to blend the saponin in an amount of 0.001 to 1.000 parts by mass per 100 parts by mass of gluten in the bread flour dough. More preferably, it is 0.005 to 0.100 parts by mass, and most preferably 0.01 to 0.10 parts by mass. Within this range, the gluten-modifying effect of the saponin can be fully exerted, the physical properties of the bread dough do not change easily even as time passes during the bread dough production process, and bread with a good melt-in-your-mouth texture can be obtained.

[0035] When incorporating the gluten modifier for bread making of the present invention into bread flour dough, the hemicellulase content is preferably 0.4 to 40 u per 100 g of gluten. The lower limit is more preferably 1.4 u or more, and particularly preferably 4 u or more. The upper limit is more preferably 20 u or less, and particularly preferably 10 u or less. When the hemicellulase content is within this range, the hemicellulase decomposes polysaccharides during raw material mixing, releasing the water contained in the polysaccharides into the bread dough, which can then be efficiently used for gluten formation.

[0036] (Activation Units) In this invention, the active unit of hemicellulase is defined as 1u, which is the amount of enzyme that produces reducing sugars equivalent to 1 μmol of xylose per minute. For hemicellulase, the enzyme activity can be determined by reacting hemicellulose as a substrate under optimal conditions (optimal temperature, optimal pH) for 10 minutes and quantifying the resulting reducing sugars. Each reducing sugar can be quantified by referring to "Methods for Quantitative Determination of Reducing Sugars (2nd Edition)" (by Sakuzo Fukui, Gakkai Shuppan Center).

[0037] (Optimal temperature for enzymes) In this invention, the optimal temperature for an enzyme is defined as the temperature at which the enzyme is most active when its activity is measured while dissolved in water and the temperature is changed in 5°C increments. In this invention, the inactivation temperature is defined as the temperature at which the relative activity is 10% or less of the optimal temperature when the enzyme is dissolved in water and its activity is measured while the temperature is changed.

[0038] The flour dough for bread making of the present invention can be used in any bread-making method, including the straight dough method, sponge and dough method, and no-time method, as long as the dough can be heated. Furthermore, it can be used in any process, such as when the dough is prepared and then subjected to freezing and refrigeration processes, or when it is baked and then frozen.

[0039] The flour dough for bread making of the present invention may optionally contain other ingredients commonly used in bread making, such as yeast food, emulsifiers, oils and fats, water, modified starch, dairy products, salt, sugars, seasonings (monosodium glutamate and nucleic acids), preservatives, vitamins, fortifiers such as calcium, proteins, amino acids, chemical leavening agents, flavors, dried fruits such as raisins, etc., as long as they do not impair the effects of the present invention.

[0040] [bread] The bread obtained by baking the flour dough for bread making of the present invention includes bread with fillings, and includes sliced ​​bread, meal bread, specialty bread, prepared bread, and sweet bread. Specifically, meal breads include French bread, variety bread, and rolls (table rolls, buns, butter rolls). Prepared breads include sandwiches, hot dogs, and hamburgers, and sweet breads include jam buns, red bean buns, cream buns, raisin buns, and melon buns. [Examples]

[0041] Next, the present invention will be explained with reference to examples.

[0042] [Manufacturing of gluten modifiers for bread making] (Examples 1-1 to 1-5, Comparative Examples 1-1, 1-2) The gluten modifier for bread making in Example 1-1 was prepared using the formulation shown in Table 1 by the following method. Specifically, 6.0 g of saponin-containing powder (product name: Soy Saponin 80, Access One Co., Ltd., saponin content 80% by mass) was mixed and stirred with 0.05 g of hemicellulase (1) (product name: Pentopan 500BG, manufactured by Novozyme, optimal temperature 45℃) and 93.95 g of wheat starch to obtain a gluten modifier for bread making (saponin 4.8% by mass, hemicellulase 0.05% by mass). Similarly, gluten modifiers for bread making were prepared for Examples 1-2 to 1-5 and Comparative Examples 1-1 and 1-2 using the formulation shown in Table 1.

[0043] (Examples 2-1 to 2-5, 3-1, Comparative Examples 2-1, 2-2) Commercially available soybeans were purchased, powdered, and used as a gluten modifier for bread making. 100g of soybeans were prepared, roughly crushed, and dried in a vacuum freeze-dryer (AdVantagePLUS) until the moisture content was less than 1%. After that, they were ground in a high-speed cutter mixer and sieved through a 65-mesh (251μm opening) to obtain dried soybean powder. The saponin content and particle size of the dried soybean powder were 4.5% by mass, with 100% passing through a 65-mesh (251μm opening) and 2% passing through a 635-mesh (20μm opening) opening. Similarly, commercially available dried soybean powder (product name "Daizu Lab Soybean Powder", manufactured by Marukome Co., Ltd.) was also measured for saponin content and particle size, and it was found that Daizu Lab Soybean Powder had 4.0% by mass, 94% by mass passing through mesh 65 (opening: 251 μm), and 6% by mass passing through mesh 635 (opening: 20 μm). Using this dried powder, Example 2-1 was prepared with the formulation shown in Table 2. Specifically, 6.4 g of dried soybean powder, 0.003 g of hemicellulase (1) (product name: Pentopan 500BG, manufactured by Novozyme, optimal temperature 45℃), and 93.597 g of wheat starch were mixed and stirred to obtain a gluten modifier for bread making (saponin 0.288% by mass, hemicellulase 0.003% by mass). Similarly, for Examples 2-2 to 2-5 and Comparative Examples 2-1 and 2-2, gluten modifiers for bread making were manufactured using the above method based on the formulations shown in Table 2. Sieving was carried out according to the sieving method of the "16th Edition of the Japanese Pharmacopoeia".

[0044] Next, Example 3-1 was prepared using the formulation shown in Table 2. Specifically, 6.4 g of dried soybean flour, 0.003 g of hemicellulase, and 93.597 g of liquid sugar (product: RCS-50, manufactured by Oji Corn Starch, glucose-fructose liquid sugar) were stirred for 30 minutes using a propeller stirrer (stirring speed 350 rpm) to obtain a gluten modifier for bread making (saponin 0.288% by mass, hemicellulase 0.003% by mass).

[0045] [Evaluation Method] The evaluation method for each evaluation item is described below.

[0046] (Bread flour dough) Using the above-mentioned gluten modifier for bread making, a flour dough for bread making was prepared according to the formulation shown in Table 3. Specifically, 1 kg of wheat flour (manufactured by Nippon Flour Mills Co., Ltd., product name: Eagle), 30 g of yeast (manufactured by Oriental Yeast Co., Ltd., product name: Oriental Yeast), 1 g of yeast food (manufactured by Oriental Yeast Co., Ltd., product name: Oriental C Oriental Food), 150 g of refined sugar, 12 g of salt, 30 g of skim milk powder, 60 g of whole egg, and 630 g of water were placed in a mixer bowl manufactured by Kanto Mixing Machine Industry Co., Ltd., and stirred with a dough hook at low speed for 2 minutes and at medium-low speed for 5 minutes. Then, 3 g or 50 g of gluten modifier for bread making and 70 g of shortening were added, and the mixture was mixed at low speed for 3 minutes and at medium-low speed for 3 minutes to obtain a flour dough for bread making. After allowing the dough to stand at 28°C for 30 minutes for the first fermentation, the bread flour dough was divided into 80g portions, rolled into circles, and allowed to stand at 28°C for 30 minutes for the second fermentation. The dough was then shaped into a hot dog bun using an Oshikiri Co., Ltd. molder, and a final fermentation was performed at 38°C and 85% humidity for 60 minutes. Four portions of the bread flour dough were placed on a baking sheet and baked in a 205°C oven for 9 minutes. The gluten content in the bread flour dough was 10.2g per 100g of wheat flour.

[0047] (Method for evaluating the physical properties of flour dough for bread making) Samples of bread flour dough A, which underwent secondary fermentation at 28°C for 30 minutes, and bread flour dough B, which underwent secondary fermentation at 28°C for 60 minutes, were prepared. A rheometer manufactured by Yamaden Co., Ltd. was used to measure the load value. A sample rolled into a circular shape was placed on the measuring platform without distorting its shape. The sample was compressed by 20% from the top at a speed of 5 mm / second using a cylindrical plunger (4 cm in diameter), and the adhesive load value [N] detected when the cylindrical plunger returned to its original position at a speed of 5 mm / second was measured and used as an indicator of the dough's physical properties. Note that the fact that the dough's physical properties do not change easily over time means that there is little difference in the change in the adhesive load value between bread flour dough A and bread flour dough B. The adhesive load values ​​of bread flour doughs A and B were 252 and 284, respectively (Comparative Example 1-1), and the difference in change was 32. (Differences in changes in adhesive load values ​​and evaluation criteria) If the number is 40 or more, it is "1". If the number is 30 or more but less than 40, it is "2". If the number is 20 or more but less than 30, it is "3". If the number is 10 or greater but less than 20, it is "4". If the value is less than 10, it is written as "5". Only "5" and "4" were deemed acceptable. The smaller the difference in the change in the adhesive load value, the less likely the physical properties of the bread dough are to change and the less sticky it becomes, even as time passes during the bread production process. "5" means there is no clear difference, "4" means there is almost no difference, "3" means there is a slight difference, "2" means there is a difference, and "1" means there is a clear difference.

[0048] (Method for evaluating ease of peeling from baking sheets, iron plates, molds, or containers after firing) Six baking sheets, each containing four loaves of bread flour dough, were prepared and baked in a 205°C oven for 9 minutes, yielding a total of 24 loaves of bread. Immediately after removing the sheets from the oven, the number of loaves that remained on the sheet when it was tilted 50 degrees by hand was counted. A low number of loaves indicates that the loaves were easily detached. The number of loaves that remained on the sheet was 3 (Comparative Example 1-1) and 4 (Comparative Example 2-1). (Evaluation criteria for ease of peeling) If there are 7 or more, it is marked as "1". If there are 5 or more but less than 7, it is marked as "2". If there are 3 or more but less than 5, it is marked as "3". If there is one or more but less than three, it is labeled "4". If there is less than one, it is written as "5".

[0049] (Criteria for evaluating the melt-in-your-mouth quality of bread) Bread was manufactured using the process shown in Table 3. After manufacturing, it was allowed to cool naturally to room temperature, sealed in a polyethylene bag, and stored at room temperature. The following day, it was used to evaluate its melt-in-the-mouth properties. For melt-in-the-mouth properties, a 3cm square sample was cut from the inside of the bread (excluding the edges), immersed in 35°C warm water, stirred with a stirrer at 50rpm for 5 minutes, passed through a mesh 65 (mesh opening: 251μm), and weighed. The amount of residue remaining on the sieve was evaluated by subtracting the weight of the sieve, which had been weighed beforehand. Good melt-in-the-mouth properties mean that there is little residue, and the bread crumbles easily when eaten without becoming clumpy. The amount of residue in the bread was 10g (Comparative Example 1-1) and 12.4g (Comparative Example 2-1). (Evaluation criteria for the amount of remaining material) If the value is 12.5 or higher, it is marked as "1". If the value is 10 or greater and less than 12.5, it is marked as "2". If the score is 7.5 or higher and less than 10, it is marked as "3". If the value is 5 or greater but less than 7.5, it is marked as "4". If the value is less than 5, it will be written as "5". Only "5" and "4" were deemed acceptable. Note that a smaller amount of residue indicates better melt-in-the-mouth quality. "5" means that it clearly melts in the mouth when eaten, "4" means that it melts in the mouth when eaten, "3" means that it melts in the mouth somewhat poorly, "2" means that it melts in the mouth poorly, and "1" means that it clearly melts in the mouth poorly.

[0050] [Table 1]

[0051] [Table 2]

[0052] In Table 1-2, in hemicellulase, Hemicellulase (1) is brand name: Pentopan 500BG, manufactured by Novozyme, optimal temperature 45℃; Hemicellulase (2) is trade name: Grind Amyl H460, manufactured by Danisco Japan Co., Ltd., and has an optimal temperature of 45°C.

[0053] [Table 3]

[0054] (Evaluation results) Examples 1-1 to 1-5, 2-1 to 2-5, and 3-1 in Tables 1 and 2 show that the physical properties of the dough do not change easily even as time passes during the dough production process, and that the bread is easy to peel off the baking sheet after baking and has a good melt-in-the-mouth texture. In contrast, comparative examples 1-1, 1-2, 2-1, and 2-2 in Tables 1 and 2 show that the effect of the combination of saponin and hemicellulase is not obtained, and the physical properties of the dough change as time passes during the dough production process, and the bread is difficult to peel off the baking sheet after baking and has a poor melt-in-the-mouth texture.

Claims

1. A gluten modifier for bread making, characterized by containing saponin and hemicellulase.

2. It contains gluten and the gluten modifier for bread making described in claim 1, A flour dough for bread making, characterized in that the amount of saponin is 0.001 to 1.000 g per 100 g of gluten, and the amount of hemicellulase is 0.4 u to 40.0 u.

3. Bread characterized by being made by baking the bread-making flour dough described in claim 2.

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