Bread with a high protein content

Abstract

The objective of this disclosure is to provide bread that has a high protein content, good leavening properties, and a low pH. [Solution] Bread obtained from dough containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis.

Description

Technical Field

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[0001] The present disclosure relates to bread having a high protein content, good swelling, and a low pH. The present disclosure also relates to bread mix powder used for producing the bread, and a method for producing the bread.

Background Art

[0002] In recent years, with the progress of the times, people's awareness of health has been increasing, and among them, protein is one of the nutrients that are most consciously ingested. On the other hand, since bread has become established as a staple food or a snack in the diet, increasing the protein content in bread is effective for efficiently ingesting protein. In addition, long-life bread that can be stored for a long time has advantages such as reduction of waste loss and use as emergency food, and in recent years, various long-life breads have been developed.

[0003] On the other hand, microbial control (suppression of microbial spoilage) is important for commercially available bread, and particularly for long-life bread, it is essential to have a bacteriostatic effect that ensures long-term storage. For microbial control of bread, comprehensive measures are required from the viewpoints of packaging technology, inclusion of quality retainers, physical properties of bread, etc., and lowering the pH of bread is one of the important factors for microbial control. However, proteins have a buffering action, and bread with a high protein content has a drawback that the pH is difficult to decrease (Non-Patent Document 1).

[0004] In addition, in the production of bread with a high protein content, increasing the addition amount of an organic acid can lower the pH of the bread, but an increase in the addition amount of the organic acid causes a problem of lowering the swelling of the baked bread. Thus, in bread with a high protein content, good puffiness and a decrease in pH are in a trade-off relationship, and no technique for resolving this trade-off relationship has been reported conventionally.

[0005] On the other hand, 1,5-D-anhydrofructose has been reported to be usable as a coloring agent, a meat color preservative, and a flavor enhancer for meat products without affecting the pH of meat products (Patent Document 1), but the effect of 1,5-D-anhydrofructose on the pH of bread is unknown. [Prior art documents] [Non-patent literature]

[0006] [Non-Patent Document 1] Marina Villanueva et al., Acidification of protein-enriched rice starch doughs: effects on breadmaking., Eur Food Res Technol (2015) 240:783-794, DOI 10.1007 / s00217-014-2384-8 [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2002-125621 [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] This disclosure relates to bread with a high protein content, good leavening properties, and a low pH. Furthermore, this disclosure relates to a bread mix used in the production of the bread, and to a method for producing the bread. [Means for solving the problem]

[0009] The inventors of the present invention conducted diligent research to solve the aforementioned problems and discovered that when dough containing 20% ​​or more by mass of protein (on a dry weight basis) and 1,5-anhydro-D-fructose is baked, bread with good rise and a lower pH is obtained. Considering that it has been reported that 1,5-anhydro-D-fructose does not affect the pH of processed meat products, the fact that it can cause a decrease in pH in bread containing a high amount of protein is an extremely unexpected finding.

[0010] This disclosure is the result of further consideration based on the aforementioned findings. Specifically, this disclosure provides inventions in the following embodiments. Item 1. Bread obtained from dough containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis. Item 2. The bread according to item 1, wherein the dough contains whole grain flour of cereals. Item 3. The bread according to item 1 or 2, wherein the dough contains legume flour. Item 4. The bread according to any one of items 1 to 3, wherein the dough contains 0.1 to 10% by mass of 1,5-anhydro-D-fructose on a dry weight basis. Item 5. Bread as described in any of items 1 to 4, wherein the pH of 10 g of shredded bread suspended in 90 g of deionized water is 6.0 or less. Item 6. A process for preparing dough containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis, and A method for producing bread, comprising the step of baking the dough obtained in the above step. Item 7. Bread dough containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis. Item 8. A bread mix containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis. [Effects of the Invention]

[0011] According to the bread of this disclosure, by being manufactured from a dough containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis, it is possible to lower the pH while still containing a high amount of protein, as well as having good leavening properties and sufficient rise. In one embodiment of the bread of this disclosure, having a low pH can provide a bacteriostatic effect necessary for long-term storage, and thus it can be provided as a long-life bread with a high protein content.

[0012] Furthermore, according to one embodiment of the bread described herein, it is possible to provide bread that is high in protein content, highly nutritious, and can be stored for a long period of time, thus contributing to achieving SDG 1, "End poverty in all its forms everywhere," and SDG 2, "End hunger, achieve food security and improved nutrition and promote sustainable agriculture." [Modes for carrying out the invention]

[0013] 1.Definition Unless otherwise specified, terms used in this disclosure should be understood to have the meaning commonly used in the art. Accordingly, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art relating to this disclosure.

[0014] In this disclosure, the content of each ingredient per unit dry mass of dough or bread mix is ​​the ratio of the content of each ingredient (content of the ingredient excluding moisture absorbed or added in the ingredient) to the total amount of components other than water contained in the dough or bread mix (100%).

[0015] 2. Bread The bread of this disclosure is characterized by being obtained from a dough containing 20% ​​by mass or more of protein on a dry weight basis and 1,5-anhydro-D-fructose (hereinafter sometimes abbreviated as "AF"). The bread of this disclosure will be described in detail below.

[0016] [Protein] The dough used for manufacturing bread in the present disclosure contains 20% by mass or more of protein in terms of dry mass. In the present disclosure, the protein content of the dough is the total amount of protein contained in the raw materials that serve as protein sources among the raw materials contained in the dough.

[0017] The origin of the protein used in the present disclosure is not particularly limited. For example, it may be derived from cereals (seeds of Gramineae plants), legumes (seeds of Fabaceae plants), animals, etc. Specific examples of proteins derived from cereals include proteins contained in wheat, barley, oats, rye, etc.; proteins contained in rice, corn, millet, foxtail millet, panicum miliaceum, etc. Specific examples of proteins derived from legumes include proteins contained in soybeans, peas, kidney beans, chickpeas, etc. Specific examples of animal-derived proteins include proteins contained in eggs, milk, etc. In the present disclosure, the protein may be used alone from one origin or in combination of two or more origins.

[0018] The dough used for manufacturing bread in the present disclosure may contain raw materials that serve as protein sources according to the type of protein to be contained.

[0019] For example, in the case of proteins derived from cereals, examples of the source include cereal flour and proteins separated from cereals. Cereal flour is a raw material obtained by pulverizing cereals, and includes whole cereal flour and flour obtained by polishing cereals (removing the outer skin and germ). Among the proteins derived from cereals, as a preferred example, proteins derived from wheat (wheat proteins) can be mentioned. Examples of the raw materials serving as the source of wheat proteins include wheat flour and wheat gluten. The wheat flour may be refined wheat flour or whole wheat flour. Either hard wheat or soft wheat may be used for the wheat flour, and any of weak flour, medium flour, and strong flour may be used. As the wheat flour, preferably whole wheat flour, more preferably a combination of whole wheat flour and refined wheat flour can be mentioned. Whole wheat flour usually contains about 10 to 15% by mass of protein. Refined strong flour usually contains about 11 to 13% by mass of protein. Wheat gluten is a substance in which glutenin and gliadin contained in wheat flour are connected in a network form. In the present disclosure, active gluten in a dry state can be used as wheat gluten. Active gluten usually contains about 60 to 90% by mass of protein.

[0020] For example, in the case of proteins derived from legumes, examples of the source include legume flour and proteins separated from legumes. Legume flour is a raw material obtained by pulverizing legumes. Among the proteins derived from legumes, as a preferred example, proteins derived from soybeans (soybean proteins) can be mentioned. Examples of the raw materials serving as the source of soybean proteins include, for example, soybean flour, concentrated soy protein, and isolated soy protein. Soybean flour is a raw material obtained by pulverizing soybeans, and in the present disclosure, deactivated soybean flour subjected to heat treatment can be used as the soybean flour. Soybean flour usually contains 35 to 45% by mass of protein. Concentrated soy protein is a raw material obtained by concentrating proteins from soybeans. Isolated soy protein is a raw material obtained by extracting only proteins from soybeans. Among the raw materials serving as the source of soybean proteins, soybean flour can be mentioned as a preferred example.

[0021] For example, in the case of animal-derived proteins, sources include animal raw materials such as eggs, milk, and processed products thereof. More specifically, raw materials that serve as sources of egg-derived proteins include egg yolk powder, egg white powder, and proteins isolated from chicken eggs. Egg yolk powder is a powdered raw material made by drying the yolk of chicken eggs. Egg yolk powder usually contains 25-60% by mass of protein. Egg white powder is a raw material made by separating the egg white from chicken eggs and powdering it. Among the raw materials that serve as sources of egg protein, egg yolk powder is a suitable example. Furthermore, raw materials that serve as sources of milk-derived proteins include skim milk powder, whey, and proteins isolated from milk.

[0022] In the dough used to manufacture the bread of this disclosure, the total protein content is not particularly limited, but is limited to 20% by mass or more on a dry weight basis. For example, it can be 20-50% by mass, preferably 20-45% by mass, on a dry weight basis. Because protein has a buffering effect, in the conventional art, the higher the protein content in the dough, the more organic acid must be added to lower the pH of the bread. When the protein content in the dough is 25% by mass or more on a dry weight basis, adding organic acid to lower the pH results in significant leavening problems. In contrast, the bread of this disclosure can achieve both good leavening and a low pH even with a high protein content of 25% by mass or more on a dry weight basis in the dough. In view of the effects of the bread of this disclosure, in the dough used to manufacture the bread of this disclosure, the total protein content on a dry weight basis can more preferably be 25-45% by mass, even more preferably 27-40% by mass, even more preferably 28-35% by mass, and particularly preferably 28-32% by mass.

[0023] One embodiment of the bread of this disclosure contains cereal-derived protein. The cereal-derived protein content in the dough used in this disclosure can be appropriately set in a range where the total protein content is 20% by mass or more on a dry weight basis, taking into account the content of other proteins. For example, it can be 5 to 30% by mass, preferably 8 to 30% by mass, and more preferably 10 to 25% by mass on a dry weight basis.

[0024] In particular, the bread of this disclosure preferably contains wheat flour and active gluten, preferably whole wheat flour and active gluten, more preferably whole wheat flour, strong flour (refined), and active gluten as proteins derived from grains. Therefore, a suitable example of the bread of this disclosure is one that contains at least wheat protein. The wheat protein content in the dough used in this disclosure can be appropriately set in a range where the total protein content is 20% by mass or more on a dry weight basis, taking into account the content of other proteins. For example, the wheat protein content in the dough used in this disclosure may be 10 to 30% by mass, preferably 15 to 30% by mass, and more preferably 18 to 25% by mass on a dry weight basis.

[0025] Furthermore, it is more preferable that the bread of this disclosure contains, in addition to cereal-derived protein, cereal-derived protein and / or animal protein, and even more preferable that it contains cereal-derived protein, cereal-derived protein, and animal protein.

[0026] When the bread of this disclosure contains cereal-derived protein, the amount of cereal-derived protein should be appropriately set within a range that satisfies the total protein content in the dough used in this disclosure to 20% by mass or more on a dry weight basis, taking into account the content of other proteins. For example, the amount of cereal-derived protein in the dough used in this disclosure may be 1 to 20% by mass, preferably 3 to 15% by mass, and more preferably 5 to 10% by mass, on a dry weight basis.

[0027] Furthermore, when animal protein is included in the bread of this disclosure, the amount of animal protein should be appropriately set within a range that satisfies the total amount of protein in the dough used in this disclosure, taking into account the amount of other proteins, on a dry weight basis of 20% by mass or more. For example, the amount of animal protein in the dough used in this disclosure may be 0.1 to 10% by mass, preferably 0.2 to 5% by mass, and more preferably 0.5 to 2% by mass, on a dry weight basis.

[0028] In the bread of this disclosure, the amount of raw materials that serve as sources of protein should be set to satisfy the aforementioned protein content, taking into consideration the type of raw materials that serve as sources of protein and their protein content.

[0029] When grain flour is included in the dough used in this disclosure, the grain flour content in the dough used in this disclosure may be, for example, 25 to 70% by mass, preferably 30 to 65% by mass, and more preferably 40 to 65% by mass, on a dry weight basis. Specifically, when whole grain flour of grains is used as the grain flour, the grain flour content in the dough used in this disclosure may be, for example, 20 to 70% by mass, preferably 25 to 65% by mass, and more preferably 35 to 65% by mass, on a dry weight basis, on a dry weight basis.

[0030] More specifically, when wheat flour is used as the grain flour, the wheat flour content in the dough used in this disclosure may be, for example, 30 to 70% by mass, preferably 35 to 65% by mass, more preferably 40 to 50% by mass or 55 to 65% by mass on a dry weight basis. More specifically, when whole wheat flour is included as the wheat flour, the whole wheat flour content in the dough used in this disclosure may be, for example, 20 to 60% by mass, preferably 25 to 50% by mass, more preferably 20 to 35% by mass or 30 to 40% by mass on a dry weight basis. Furthermore, when refined wheat flour is included as the wheat flour, the refined wheat flour in the dough used in this disclosure may be 2 to 40% by mass, preferably 4 to 35% by mass, more preferably 4 to 10% by mass or 20 to 30% by mass on a dry weight basis.

[0031] Furthermore, when the bread of this disclosure contains active gluten, the active gluten content in the dough used in this disclosure can be, for example, 5 to 40% by mass, preferably 8 to 30% by mass, and more preferably 10 to 20% by mass on a dry weight basis.

[0032] Furthermore, when the bread of this disclosure contains grain flour, the grain flour content in the dough used in this disclosure may be, for example, 0.1 to 35% by mass, preferably 1 to 25% by mass, and more preferably 3 to 15% by mass on a dry weight basis. More specifically, when soy flour is used as grain flour, the soy flour content in the dough used in this disclosure may be, for example, 1 to 30% by mass, preferably 2 to 20% by mass, and more preferably 3 to 10% by mass on a dry weight basis.

[0033] Furthermore, when the bread of this disclosure contains animal-derived ingredients, the content of animal-derived ingredients in the dough used in this disclosure may be, for example, 0.01 to 18% by mass, preferably 0.1 to 15% by mass, and more preferably 0.5 to 5% by mass on a dry weight basis. More specifically, when egg yolk powder is used as the animal-derived ingredient, the content of egg yolk powder in the dough used in this disclosure may be, for example, 0.1 to 15% by mass, preferably 0.5 to 10% by mass, and more preferably 0.5 to 4% by mass on a dry weight basis.

[0034] [1,5-anhydro-D-fructose (AF)] The dough used in the production of the bread according to this disclosure contains AF. In conventional techniques, when bread is produced from dough containing 20% ​​or more protein by dry weight, it is difficult to lower the pH of the bread, and when the pH of the bread is lowered by increasing the amount of organic acid added, the bread does not rise sufficiently. However, the bread according to this disclosure can achieve both good rising and a low pH.

[0035] The AF used in this disclosure may be purified, or it may be mixed with other ingredients, such as AF-containing starch syrup. AF-containing starch syrup is commercially available, for example, under the trade name "Anhydrous" (Sanas Co., Ltd.), and commercially available AF may be used in the bread described in this disclosure.

[0036] Examples of AF content in the dough used in this disclosure include 0.1 to 10% by mass, preferably 0.2 to 8% by mass, on a dry mass basis. From the viewpoint of more favorably achieving both good rise and low pH in the bread of this disclosure, examples of AF content in the dough used in this disclosure on a dry mass basis include 0.3 to 8% by mass, more preferably 0.4 to 8% by mass, 0.4 to 6% by mass, 0.4 to 5% by mass, 0.4 to 4% by mass, 0.4 to 3% by mass, 0.4 to 1.5% by mass, 1 to 8% by mass, 1 to 6% by mass, 1 to 5% by mass, 1 to 4% by mass, 1 to 3% by mass, 2 to 8% by mass, 2 to 6% by mass, 2 to 5% by mass, 2 to 4% by mass, 3 to 8% by mass, 3 to 6% by mass, or 3 to 5% by mass.

[0037] [Organic acids] The dough used in this disclosure may contain, if necessary, at least one organic acid selected from the group consisting of organic acids, their precursors, and salts thereof, for purposes such as adjusting the pH of the bread.

[0038] The types of organic acids used in this disclosure are not particularly limited, but examples include acetic acid, lactic acid, citric acid, gluconic acid, fumaric acid, malic acid, succinic acid, etc. Not only purified organic acids, but also raw materials containing organic acids may be used as organic acids. For example, in the case of acetic acid, brewed vinegar may be used.

[0039] In this disclosure, an organic acid precursor refers to a compound that produces an organic acid through hydrolysis or the like. The type of organic acid precursor used in this disclosure is not particularly limited, but an example is glucono delta-lactone. Glucono delta-lactone is a precursor of gluconic acid.

[0040] The types of organic acids and their precursor salts are not particularly limited, but examples include alkali metal salts such as sodium salts and potassium salts. Furthermore, the organic acid salt may be in either anhydrous or hydrated form.

[0041] These organic acids may be selected individually from among organic acids, their precursors, and their salts, or two or more may be used in combination. Among these organic acids, acetic acid and its salts are preferred, and acetic acid and sodium acetate are more preferred.

[0042] When organic acids are included in the dough used in this disclosure, the amount is not particularly limited, but for example, the total amount of organic acids on a dry weight basis is 0.01 to 5% by mass, preferably 0.05 to 2% by mass, or 0.1 to 1% by mass.

[0043] [yeast] The dough used in the production of the bread described herein may contain yeast necessary for fermentation. Since yeast contains protein, the yeast incorporated into the dough also serves as a source of protein.

[0044] The yeast used in this disclosure may be baker's yeast, but may also include brewer's yeast or other yeasts as needed. Furthermore, the yeast may be dry yeast, instant dry yeast, fresh yeast, or any other type. The yeast may be used alone or in combination of two or more types.

[0045] In the bread of this disclosure, the yeast content in the dough is, for example, 0.1 to 10% by mass, preferably 0.2 to 5% by mass, and more preferably 0.5 to 2% by mass, on a dry weight basis.

[0046] [Other ingredients] In the bread of this disclosure, the dough used in its manufacture may contain ingredients other than those mentioned above. Other ingredients that may be included in the bread of this disclosure can be appropriately selected from among the food ingredients and additives commonly used in bread production, depending on the quality, flavor, texture, etc., to be imparted. Examples of such ingredients include edible flours such as rice flour, pea flour, corn flour, barley flour, and rye flour; sweeteners such as sugar, reduced starch syrup, sucrose, liquid sugar, powdered starch syrup, starch syrup, and artificial sweeteners; milk-derived ingredients such as skim milk powder and whey; enzymes such as protease; fats and oils such as shortening, margarine, butter, powdered oils and fats, fat spreads, lard, salad oil, olive oil, and emulsified oils and fats; and chocolate, cheese, yogurt, baking powder, yeast food, bittern, gelatin, tea leaves, alcohol, emulsifiers, spices, Western liquors, dried fruits, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, pH adjusters, preservatives, and acidulants. These raw materials may be used individually or in combination of two or more.

[0047] [Bread production] The bread of this disclosure can be manufactured by preparing dough using the aforementioned ingredients and an appropriate amount of water, and then proceeding through processes such as dividing, shaping, and baking. Furthermore, if yeast is to be included in the dough, either fermentation (primary fermentation) after dough preparation and proofing (secondary fermentation) after dough shaping, or both, may be performed.

[0048] Furthermore, since the content of ingredients other than water does not change much between the dough and the bread baked from that dough, in the bread of this disclosure, the content of each ingredient per dry mass of bread is approximately the same as the content of each ingredient per dry mass of dough used in the production of the bread.

[0049] [Types of bread] The types of bread described herein are not particularly limited, but examples include white bread, round bread, hot dog buns, croissants, butter rolls, loaf bread, muffins, French bread, and other sweet breads.

[0050] Furthermore, the bread described herein can be offered as long-life bread because it can achieve a low pH and easily meet the required characteristics of long-life bread that can be stored for a long period of time. In this disclosure, long-life bread refers to bread with a shelf life of 30 days or more.

[0051] [pH of bread] The bread of the present disclosure has a high protein content while being able to achieve both good puffiness and a low pH. One of the characteristics of the bread of the present disclosure is its low pH. The pH that the bread of the present disclosure may have varies depending on factors such as the high protein content, etc. For example, the pH when 10 g of bread cuttings is suspended in 90 g of ion-exchanged water is 6.0 or less, or 5.80 or less. More specifically, as the pH that the bread of the present disclosure may have, the pH when 10 g of bread cuttings is suspended in 90 g of ion-exchanged water is 4.50 - 5.80, 4.70 - 5.80, 5.00 - 5.80, 5.20 - 5.80, 5.50 - 5.80, 4.50 - 5.60, 4.70 - 5.60, 5.00 - 5.60, 5.20 - 5.60, 4.50 - 5.30, 4.70 - 5.30, or 5.00 - 5.30. The pH is specifically the value measured by the method shown below. <Method for Measuring pH> Process the bread to be measured with a food processor for 10 seconds to cut it into small pieces. Put 10 g of the obtained cuttings and 90 g of ion-exchanged water into a bag for a filter-equipped stomacher, and perform homogenization treatment with a stomacher for 1 minute. Then, collect the suspension through the filter of the bag for the stomacher, and measure the pH with a pH meter. The temperature during pH measurement is set to 25°C.

[0052] 3. Bread mix flour In the present disclosure, furthermore, a bread mix powder containing 20% by mass or more of protein and AF in terms of dry mass is provided. The bread mix powder of the present disclosure is a mix powder in which the raw materials of the bread are mixed. By using the bread mix powder of the present disclosure, the bread can be easily manufactured.

[0053] Regarding the types and contents of proteins, the amount of AF blended, and other raw materials contained in the bread mix powder of the present disclosure, they are as described in the section of "2. Bread" above.

[0054] The bread can be obtained by adding an appropriate amount of water to the bread mix flour of this disclosure to make dough, and then subjecting it to processes such as fermentation (first fermentation), dividing, shaping, proofing (second fermentation), and baking. [Examples]

[0055] The present disclosure will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0056] Test Example 1 1. Bread production Using the predetermined amounts of ingredients shown in Table 1, a loaf of bread (mountain-shaped bread) was produced using an automatic bread maker ("Fukkura Pan-ya-san HBK-101W", MK Seiko Co., Ltd.). Specifically, of the predetermined amounts of ingredients shown in Table 1, all ingredients except reduced starch syrup and AF-containing starch syrup were placed in the bread case of the automatic bread maker, and mixing was performed by setting the automatic bread maker's menu to "#20 Kneading" and the conditions to "Medium Speed". Next, the predetermined amounts of reduced starch syrup and AF-containing starch syrup were placed in the bread case containing the dough, and cooking was performed by setting the automatic bread maker's menu to "#2 Quick Bake Bread (Loaf Bread)". With this automatic bread maker, the bread-making process is performed automatically in the following order with the above settings: kneading, pre-fermentation, kneading, primary fermentation, shaping fermentation, and baking. After cooking was completed, the loaf of bread was removed and allowed to cool at room temperature for 60 minutes, after which the volume and pH of the bread were measured.

[0057] 2. Evaluation Method 2-1. Volume of bread The volume of the bread was determined using the rapeseed substitution method.

[0058] 2-2. pH of bread The bread was shredded in a food processor for 10 seconds. 10g of the shredded material and 90g of deionized water were placed in a filter-equipped stomacher bag, and homogenization was performed in the stomacher for 1 minute. The suspension was then collected through the filter of the stomacher bag, and the pH was measured using a pH meter. The temperature during pH measurement was 25°C. The pH of the bread was measured three times, and the average value was calculated.

[0059] 3. Evaluation Results The results are shown in Table 1. In dough containing approximately 30% by mass of protein on a dry weight basis, when glucono delta-lactone, a commonly used pH adjuster, was not added, the resulting bread had a large volume and good leavening properties (Comparative Example 1-1). In addition, when glucono delta-lactone was added to dough containing approximately 30% by mass of protein on a dry weight basis, the resulting bread showed a decrease in pH depending on the amount of glucono delta-lactone added, but consequently, the volume was small and the leavening was insufficient (Comparative Examples 1-2 to 1-4). In contrast, bread obtained from dough containing approximately 30% by mass of protein and AF on a dry weight basis had a large volume and good leavening properties, while also having a lower pH than Comparative Example 1-1, demonstrating a balance between good leavening and low pH (Examples 1-1 to 1-3).

[0060] [Table 1]

[0061] Test Example 2 Except for using the specified amounts of raw materials shown in Table 2, a loaf of bread (mountain-shaped bread) was manufactured in the same manner as in Test Example 1, and the volume and pH of the bread were measured. Note that the bread with the composition shown in Table 2 was made on a different day than the bread shown in Test Example 1.

[0062] The results are shown in Table 2. As a result, in dough containing approximately 30% protein by dry weight, even when the amount of AF added was reduced to 0.2-0.5% by weight, a decrease in pH was observed while maintaining a large volume and good expansion properties, demonstrating that good expansion and low pH could be achieved simultaneously (Examples 2-1 and 2-2).

[0063] [Table 2]

[0064] Test Example 3 Except for using the specified amounts of raw materials shown in Table 3, a loaf of bread (mountain-shaped bread) was manufactured using the same method as in Test Example 1, and the volume and pH of the bread were measured. Note that the bread with the composition shown in Table 3 was made on a different day than the bread used in Test Example 1.

[0065] The results are shown in Table 3. These results show that even when AF was added to dough containing approximately 22-23% protein by dry weight, the bread volume was large and the leavening properties were good, while the pH of the bread decreased, demonstrating that both good leavening and a low pH could be achieved (Examples 3-1 and 3-2).

[0066] [Table 3]

Claims

1. Bread obtained from dough containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis.

2. The bread according to claim 1, wherein the dough contains whole grain flour of grains.

3. The bread according to claim 1 or 2, wherein the dough contains calabash flour.

4. The bread according to claim 1 or 2, wherein the dough contains 0.1 to 10% by mass of 1,5-anhydro-D-fructose on a dry weight basis.

5. The bread according to claim 1 or 2, wherein the pH of 10 g of shredded bread suspended in 90 g of deionized water is 6.0 or less.

6. A process for preparing a dough containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis, and A method for producing bread, comprising the step of baking the dough obtained in the above step.

7. A bread dough containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis.

8. A bread mix containing 20% ​​or more by mass of protein and 1,5-anhydro-D-fructose on a dry weight basis.

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