Bread mix

Abstract

To provide a bread mix that, when incorporated as part of the ingredients during the production of bread products, can impart a chewy texture to the bread products, suppress the deterioration of that texture over time, and furthermore, can form a non-sticky, easy-to-handle high-hydration dough. [Solution] A bread mix containing heat-treated wheat flour, modified starch, and rice flour in a mass ratio of heat-treated wheat flour:modified starch:rice flour = 10:5 to 20:1 to 5. The modified starch preferably contains hydroxypropyl phosphate crosslinked starch.

Description

Technical Field

[0001] The present invention relates to a bread mix, breads containing the bread mix, and a method for producing the breads.

Background Art

[0002] Conventionally known bakery foods include those with a soft and moist texture such as breads, those with a fluffy and smooth melting texture in the mouth such as cakes, and those with a crispy and brittle texture such as biscuits. In recent years, bakery foods with a chewy texture like rice cakes have emerged and gained popularity. For example, in the case of breads, breads with a chewy texture can be obtained by adding a large amount of water to the bread dough before baking to prepare a high-moisture dough. However, the high-moisture dough has problems that it is difficult to handle due to strong stickiness, and the resulting bread tends to age over time to give a crumbly texture, and the quality is likely to deteriorate in a relatively short period of time.

[0003] Various techniques for imparting a chewy texture to bakery foods have been proposed. Patent Document 1 describes a composition for bakery products comprising rice flour having a damaged starch content of 15% by mass or more, and hydroxypropylated starch and / or acetylated starch in a specific ratio, and it is stated that the use of this composition can provide a bakery product having a sufficient volume and a sticky chewy texture. Patent Document 2 describes a quality improving agent for breads, which contains pregelatinized starch, a thickener such as hydroxypropyl methylcellulose, and maltogenic amylase, and it is stated that the use of this improving agent facilitates production and provides good shape retention of the bread dough even when the bread dough is made to have a high water content. Patent Document 3 describes a composition for bakery foods, which comprises a glutinous texture-imparting starchy raw material selected from glutinous cereal flour, glutinous starch, and tapioca starch, non-glutinous rice flour, wheat flour, and a thickening polysaccharide, wherein the ratios between these components are each set within a specific range, and it is stated that the use of this composition provides good workability of the dough, and can provide a bakery food having a chewy and elastic texture after baking.

Prior Art Documents

[0004] [Patent Document 1] Japanese Patent Publication No. 2018-153127 [Patent Document 2] Japanese Patent Publication No. 2019-180268 [Patent Document 3] Japanese Patent Publication No. 2024-31086 [Overview of the project] [Problems that the invention aims to solve]

[0005] The aforementioned conventional technology still had problems such as the dough becoming sticky and difficult to handle when manufacturing bread products with high water content, the inability to adequately impart a chewy texture to the bread products, and the inability to adequately suppress the deterioration of the chewiness of the bread products over time.

[0006] The object of the present invention is to provide a bread mix that, when incorporated as part of the raw materials during the production of bread, can impart a chewy texture to bread, suppress the deterioration of that texture over time, and furthermore, can form a non-sticky, easy-to-handle high-hydration dough; also to provide bread containing the bread mix and a method for producing the bread. [Means for solving the problem]

[0007] As a result of diligent research, the inventors of the present invention have found that the above objective can be achieved by using a bread mix containing heat-treated wheat flour, modified starch, and rice flour as a raw material for manufacturing bread products, and have completed the present invention.

[0008] In other words, the present invention is a bread mix containing heat-treated wheat flour, modified starch, and rice flour in a mass ratio of heat-treated wheat flour:modified starch:rice flour = 10:5 to 20:1 to 5. Furthermore, the present invention relates to bread products manufactured by using a flour raw material containing the above-mentioned bread mix, adding 68 to 100 parts by mass of water to 100 parts by mass of solid raw material containing the flour raw material to prepare a high-hydration dough, and then baking the high-hydration dough. Furthermore, the present invention relates to a method for producing bread using the above-mentioned bread mix. [Effects of the Invention]

[0009] According to the present invention, by simply incorporating it as part of the raw materials during the production of bread products, it is possible to impart a chewy texture to the bread products, suppress the deterioration of that texture over time, and furthermore, to provide a bread mix that can form a non-sticky, easy-to-handle high-hydration dough. [Modes for carrying out the invention]

[0010] The bread mix of the present invention contains heat-treated wheat flour, modified starch, and rice flour. The bread mix of the present invention is suitable for use when incorporated into the flour raw materials during the production of bread, particularly in an amount of 10 to 30% by mass. The bread mix of the present invention is preferably used in breads where a chewy texture is desired, and the type is not particularly limited, with examples including white bread, rolls, sweet buns, savory buns, croissants, Danish pastries, brioche, French bread, German bread, focaccia, panettone, etc. By incorporating the bread mix of the present invention into the flour raw materials suitable for each of the above-mentioned breads, a chewy texture can be imparted while preserving the desirable flavor and texture of each type of bread.

[0011] The bread mix of the present invention contains heat-treated wheat flour, modified starch, and rice flour in a mass ratio of 10:5 to 20:1 to 5, preferably 10:6 to 15:1.2 to 4, and more preferably 10:7 to 12:1.5 to 3, as heat-treated wheat flour:modified starch:rice flour. If one or more of the heat-treated wheat flour, modified starch, and rice flour do not satisfy the above mass ratio, the dough may become sticky or it may be difficult to obtain a chewy texture.

[0012] The heat-treated wheat flour used in the bread mix of the present invention is not particularly limited and can be any flour prepared from wheat flour commonly used as an ingredient in bread products. Examples of wheat flour used as an ingredient for the heat-treated wheat flour include strong flour, semi-strong flour, all-purpose flour, weak flour, durum flour (durum semolina, durum wheat flour), etc., and one of these can be used alone or in combination of two or more. Among these, heat-treated wheat flour made from one or more of strong flour, semi-strong flour, and all-purpose flour, with all-purpose flour being particularly preferred.

[0013] The aforementioned heat-treated wheat flour has undergone gluten denaturation due to the heat treatment. Such heat-treated wheat flour can be produced by heat-treating untreated raw wheat flour at 80-120°C for 10 seconds to 120 minutes. This heat treatment can be carried out as a moist heat treatment using hot water, saturated steam, or superheated steam as the heating medium, as a dry heat treatment using hot air, a heated iron plate, a stirrer, or a container as the heating medium, or a combination of these. Considering the differences in heat transfer efficiency depending on the heating medium, it is preferable to perform moist heat treatment at 80-110°C for 10 seconds to 10 minutes, and as a dry heat treatment at 85-120°C for 5 minutes to 120 minutes. Moist heat treatment is preferred because it has good heat transfer efficiency and can heat the entire wheat flour relatively uniformly.

[0014] In the bread mix of the present invention, the content of the heat-treated wheat flour is preferably 20 to 70% by mass, more preferably 25 to 65% by mass, and even more preferably 30 to 60% by mass, based on the total mass of the mix. If the content of the heat-treated wheat flour is outside the range of 20 to 70% by mass, it may be difficult to obtain bread with a chewy texture, depending on the type of bread desired.

[0015] Furthermore, unheated wheat flour can be used together with the heat-treated wheat flour. The type of unheated wheat flour can be the same as the wheat flour exemplified above as the raw material for the heat-treated wheat flour. The content of the unheated wheat flour, when combined with the heat-treated wheat flour, can be, for example, 20 to 75% by mass of the total mass of the bread mix of the present invention. Alternatively, the content of the unheated wheat flour can be, for example, 0 to 40% by mass or 0 to 30% by mass of the total mass of the bread mix of the present invention, and is preferably 0 to 20% by mass, and particularly preferably 0 to 10% by mass.

[0016] The modified starch used in the bread mix of the present invention is not particularly limited, as it may be any starch prepared by processing starch that is normally used as an ingredient in bread products. Examples of starches used as raw materials for the modified starch include wheat starch, tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, sweet potato starch, etc., and one of these may be used alone or in combination of two or more. Among these, it is preferable to use one or more of wheat starch, tapioca starch, and rice starch, and it is even more preferable to use tapioca starch.

[0017] Furthermore, the processing treatment applied to the starch as a raw material is not particularly limited, as long as it is a treatment that can be carried out to obtain edible modified starch. Examples include crosslinking, phosphorylation, esterification, etherification, oxidation, and combinations thereof. Among these, crosslinking, etherification, or combinations thereof are preferred. More specifically, it is preferable to use one or more selected from acetylated phosphate crosslinked starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch, and phosphate crosslinked starch. In particular, it is preferable that the modified starch contains one or more of these preferred modified starches, especially hydroxypropyl phosphate crosslinked starch, and that it contains 70% by mass or more in the modified starch, and it is especially preferable that the entire amount of the modified starch is hydroxypropyl phosphate crosslinked starch.

[0018] In the bread mix of the present invention, the content of the modified starch is preferably 20 to 60 mass%, more preferably 30 to 50 mass%, and even more preferably 35 to 45 mass%, based on the total mass of the mix. If the content of the modified starch is less than 20 mass%, it may be difficult to obtain bread with a chewy texture depending on the desired type of bread, and if it exceeds 60 mass%, the flavor of the bread may be poor.

[0019] As the rice flour used in the bread mix of the present invention, rice flour commonly used as a raw material for ordinary bread can be used without limitation. Examples thereof include non-glutinous rice flour of Japonica or Indica varieties, glutinous rice flour, and the like, and one of these can be used alone, or two or more thereof can be used in combination. Among these, glutinous rice flour is preferred. The rice flour may be polished rice flour, brown rice flour, or a mixed flour thereof, but polished rice flour is preferred.

[0020] In the bread mix of the present invention, the content of the rice flour is preferably 2 to 20 mass%, more preferably 4 to 15 mass%, and even more preferably 6 to 12 mass%, based on the total mass of the mix. If the content of the rice flour is less than 2 mass%, it may be difficult to obtain bread with a chewy texture depending on the desired type of bread, and if it exceeds 20 mass%, the stickiness of the dough may be too strong.

[0021] The bread mix of the present invention preferably contains an emulsifier in addition to the aforementioned heat-treated wheat flour, modified starch and rice flour. When an emulsifier is contained, the stickiness of the dough is suppressed, and the workability during the production of bread is improved. As the emulsifier, those commonly used as raw materials for ordinary bread can be used without limitation. Examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, monoglyceride and the like, and one of these can be used alone, or two or more thereof can be used in combination. Among these, it is preferable to use glycerin fatty acid ester, propylene glycol fatty acid ester, or a combination thereof.

[0022] In the bread mix of the present invention, the content of the emulsifier is preferably 0.05 to 2.0 parts by mass, more preferably 0.1 to 1.5 parts by mass, and still more preferably 0.3 to 1.0 parts by mass, based on 100 parts by mass of the total mass of the heat-treated wheat flour and modified starch in the mix. When the content of the emulsifier is less than 0.05 parts by mass, the effect of improving the workability of the dough is limited, and when it exceeds 2.0 parts by mass, the flavor of the breads may be deteriorated.

[0023] The bread mix of the present invention may further appropriately contain other raw materials commonly used in the production of breads, in addition to the aforementioned heat-treated wheat flour, modified starch, rice flour and emulsifier, according to the desired quality of the breads and the like. Examples of other raw materials include grain flours other than the aforementioned heat-treated wheat flour, modified starch and rice flour, saccharides, oils and fats, proteins, milk powder, pigments, flavors, seasonings such as common salt, egg powder (whole egg powder, egg yolk powder, egg white powder), thickeners, eggshell calcium, enzymes, flavoring agents, leavening agents, spices, vitamins, minerals and the like. The grain flours are grain-derived substances that are in powder form at normal temperature and normal pressure, and include grain flours and starches, and the grain flours include the aforementioned untreated wheat flour. The content of other raw materials can be, for example, less than 50% by mass or 0 to 40% by mass, preferably 0 to 30% by mass, and more preferably 0 to 15% by mass, based on the total mass of the bread mix of the present invention.

[0024] The bread mix of the present invention is obtained by appropriately mixing the aforementioned respective components. There is no restriction on the order of the components to be mixed, and any order can be adopted. The form of the bread mix of the present invention at normal temperature and normal pressure is not particularly limited, and may be powder, granule or the like. The average particle diameter of the bread mix of the present invention is not particularly limited, but as a volume-based cumulative 50% value by a dry laser diffraction / scattering method, it is preferably 200 μm or less, for example, 30 to 100 μm, from the viewpoint of handling of the mix. In consideration of storage stability, the moisture content of the bread mix of the present invention is preferably set to about 2 to 15% by mass as a value measured by an absolute dry method or a method equivalent thereto.

[0025] The bread mix of the present invention is preferably contained in the flour raw materials of bread at a concentration of 10 to 30% by mass, and more preferably at a concentration of 15 to 25% by mass. If the content of the bread mix of the present invention in the flour raw materials of bread is less than 10% by mass, the effect of the bread mix of the present invention may be insufficient, and if it exceeds 30% by mass, the dough may become too soft, reducing the workability of kneading, dividing, and shaping.

[0026] A method for producing bread products using the bread mix of the present invention will be described in detail. When manufacturing bread products using the bread mix of the present invention, the bread mix of the present invention is included in the flour raw materials of the bread products. Preferably, the flour raw materials used in the bread products contain 10 to 30% by mass of the bread mix of the present invention. Typically, a flour raw material commonly used as a base for bread products (hereinafter also referred to as "flour raw material base") is used, and preferably 10 to 30% by mass, more preferably 15 to 25% by mass, of it is replaced with the bread mix of the present invention to manufacture the bread products.

[0027] The aforementioned cereal flour base includes cereal flours such as wheat flour (strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, whole wheat flour), buckwheat flour, rye flour, and barley flour, as well as various starches that can be used as needed (e.g., tapioca starch, potato starch, rice starch, wheat starch, corn starch, waxy corn starch, etc.). The term "starch" here refers to "pure starch" isolated from plants such as wheat, and is distinguished from the starch inherently present in cereal flour. On the other hand, as mentioned above, a portion of the aforementioned flour raw material base is replaced with the bread mix of the present invention and used in the production of bread products. Therefore, from the viewpoint of ensuring that the effects of the mix are achieved more reliably, it is preferable that the flour raw material base does not contain heat-treated wheat flour, modified starch, and rice flour, which are the flour raw materials contained in the mix.

[0028] In the bread products of the present invention, it is preferable that the cereal flour base contains 70 to 100% by mass, particularly 80 to 100% by mass, of wheat flour (especially strong flour).

[0029] When incorporating the bread mix of the present invention into the cereal flour raw material (preferably replacing 10 to 30% by mass of the cereal flour raw material base with the bread mix of the present invention), it is preferable that the heat-treated wheat flour content be 3 to 15% by mass, particularly 5 to 13% by mass, the modified starch content be 3 to 18% by mass, particularly 5 to 15% by mass, and the rice flour content be 0.3 to 6% by mass, particularly 0.5 to 4.5% by mass, in 100% by mass of the resulting cereal flour raw material (mixture of the cereal flour raw material base and the bread mix of the present invention).

[0030] Furthermore, when manufacturing the aforementioned breads, other ingredients for breads besides the aforementioned flour ingredients may be appropriately included depending on the desired quality of the breads. Other ingredients include solid ingredients and liquid ingredients, and those commonly used in the manufacture of breads can be used. Examples of solid ingredients include dry yeast and other baker's yeast, sourdough starter and other fermented starter, yeast food, sugars, oils and fats (powdered oils and fats, butter, margarine, etc., which are solid at room temperature and pressure), proteins, milk powder, colorings, flavorings, seasonings such as salt, egg powder (whole egg powder, egg yolk powder, egg white powder), thickeners, eggshell calcium, enzymes, flavorings, leavening agents, spices, vitamins, minerals, and dietary fiber. Examples of liquid ingredients include water, milk, egg liquid (whole egg liquid, egg yolk liquid, egg white liquid), liquid oils and fats, sugar liquid, and seasoning liquid.

[0031] As described above, the bread mix of the present invention is preferably included in the cereal flour raw material at a concentration of 10 to 30% by mass, more preferably 15 to 25% by mass. After adding other bread ingredients, bread can be manufactured according to conventional methods. Examples of conventional methods include the direct kneading method, the sponge and dough method, and the tangzhong method. These methods can be appropriately selected considering the desired type and quality of bread, as well as the scale and equipment of production.

[0032] The bread mix of the present invention is suitable for producing breads using a high-hydration dough that easily yields a chewy texture. Generally, while ordinary bread dough is prepared by adding about 55 to 65 parts by mass of liquid ingredients to 100 parts by mass of solid ingredients, bread dough prepared by adding more liquid ingredients than this is called high-hydration dough. In the present invention, it is preferable to prepare high-hydration dough by adding preferably 68 to 100 parts by mass, and particularly preferably 70 to 90 parts by mass, of water to 100 parts by mass of solid ingredients (total amount of solid ingredients from the flour base, the bread mix of the present invention, and other ingredients), as this significantly brings out the effects of the bread mix of the present invention. The aforementioned moisture is derived from the liquid ingredients listed above that contain moisture (typically water, milk, egg liquid, sugar solution, seasoning liquid, etc.). Note that the solid ingredients may also contain moisture; however, this moisture is included in the amount of solid ingredients, but not in the amount of moisture added to the solid ingredients. Furthermore, when calculating the amount of moisture added, for example, the moisture content of milk used as a liquid ingredient is assumed to be 88% by mass, and the moisture content of whole egg liquid used as a liquid ingredient is assumed to be 76% by mass.

[0033] As described above, the high-hydration dough according to the present invention can be prepared according to conventional methods such as the direct kneading method, sponge and dough method, and tangzhong method, and can also be baked according to conventional methods. In this case, it is preferable that the amount of heat-treated wheat flour, modified starch, and rice flour, and their total amount, in 100% by mass of the cereal flour raw material (a mixture of the cereal flour raw material base and the bread mix of the present invention), each be within the preferred range described above. Thus, by simply incorporating the bread mix of the present invention as part of the flour raw materials during the production of bread products, it is possible to form a non-sticky, easy-to-handle high-hydration dough, impart a chewy texture to the bread products, and suppress the deterioration of that texture over time.

[0034] As is clear from the above, this disclosure also provides an invention of breads manufactured by using a flour raw material containing a bread mix, adding 68 to 100 parts by mass of water to 100 parts by mass of a solid raw material containing the flour raw material to prepare a high-hydration dough, and baking the high-hydration dough. This invention of breads is a product invention and is defined by the method of manufacturing the product. This is for the following reasons. As is clear from the above, the breads of the present invention are characterized by the composition of the raw materials used. However, breads are heated doughs made by adding and mixing liquid raw materials containing water to solid raw materials such as flour and starch, and in heated breads, the chemical structure and form of the solid and liquid raw materials used are not maintained. Therefore, even if the heated breads are analyzed, it is not possible to identify the raw materials used. Consequently, it is impossible or impractical to directly identify the characteristics of the heated breads based on their structure or properties. [Examples]

[0035] (Manufacturing Example 1) Preparation of moist heat-treated wheat flour Medium-strength flour (manufactured by Nisshin Flour Milling Co., Ltd.; Chikugo Mugibatake) was used as the raw material wheat flour. 20 parts by mass of clean water were sprayed onto 100 parts by mass of the raw material wheat flour using a spray bottle to moisten the entire mixture. The apparatus described in Japanese Patent Publication No. 2009-34038 was prepared, and saturated steam was introduced into the apparatus while it was running to bring the temperature inside to 100°C. The raw material wheat flour was then added and subjected to moist heat treatment for the time shown in Table 1 below while being stirred at high speed. The resulting treated material was dried with hot air at 50°C, and then ground using a pin mill to obtain moist heat-treated wheat flour with an average particle size of approximately 60 μm.

[0036] (Manufacturing Example 2) Preparation of dry heat treated wheat flour Medium-strength flour (manufactured by Nisshin Flour Milling Co., Ltd.; Chikugo Mugibatake) was used as the raw material wheat flour. 50g portions of the raw material wheat flour were filled into pouches on a flat plate to a thickness of 5mm, degassed, and sealed. These were placed in an oil bath at 120°C and subjected to dry heat treatment for the time shown in Table 1 below. The resulting treated material was sieved to obtain dry heat-treated wheat flour with an average particle size of approximately 60μm.

[0037] [Table 1]

[0038] (Example 1) Production of bread mix and sliced ​​bread The ingredients were mixed according to the proportions shown in Table 2 below, and thoroughly stirred to obtain the bread mixes for each example and comparative example.

[0039] Using the obtained bread mix, a high-hydration dough (71 parts by mass of water per 100 parts by mass of solid ingredients) was prepared according to the following <Bread Recipe>, and white bread was produced. Specifically, all ingredients except margarine from the ingredients listed in the <Bread Recipe> below were combined and mixed at low speed for 4 minutes and at medium speed for 8 minutes. Margarine was then added and mixed further at low speed for 3 minutes and at medium speed for 8 minutes to prepare a high-hydration dough. The dough temperature after kneading was 27°C. The dough was brought together and fermented at 27°C and 75% humidity for 90 minutes. After fermentation, the dough was divided into 270g portions and rounded, given a bench rest for 20 minutes, and then placed in a loaf pan and proofed at 38°C and 85% humidity for 30 minutes. After proofing, the dough was placed in a 220°C oven and baked for 40 minutes to produce the loaf of bread.

[0040] <Bread recipe> • Bread mix 20 parts ·80 parts by mass of strong wheat flour • Fresh yeast 2 parts by mass • Salt 2 parts by mass ·Sugar 6 parts by mass • Skim milk powder 2 parts by mass • Margarine 5 parts by mass ·Water 83 parts by mass

[0041] (Test Example 1) The handling properties of the dough after kneading during the production of the aforementioned loaf of bread were evaluated by 10 expert panelists according to the following evaluation criteria. Furthermore, the texture of the obtained loaves of bread was tasted by 10 expert panelists and evaluated according to the following criteria. Texture evaluations were performed on loaves of bread that had been cooled at 25°C for 2 hours after production, and on loaves of bread that had been stored in a refrigerator at 8°C for 24 hours after the cooling, and then left to stand at 25°C for 2 hours. These evaluation results are shown in Table 2 as the average of the evaluation scores from the 10 expert panelists.

[0042] <Evaluation Criteria for Fabric Handling> 5 points: The fabric is not sticky, and there is absolutely no problem with handling or dividing it; it is extremely good. 4 points: The fabric is slightly sticky, but it is easy to work with. 3 points: The fabric is slightly sticky, but it works well and I have no complaints. 2 points: The fabric is sticky, causing problems with workability, and is defective. 1 point: The fabric is too sticky or does not hold together well, making it extremely poor quality. <Criteria for evaluating texture> 5 points: The chewy texture is very strong and extremely good. 4 points: Has a strong chewy texture, good. 3 points: It has a slightly dry texture, but is chewy and otherwise satisfactory. 2 points: It felt dry and crumbly, lacked the chewy texture, and was unsatisfactory. 1 point: It felt very dry and crumbly, lacked chewiness, and was extremely poor quality.

[0043] [Table 2]

[0044] (Example 2) Except for changing the heat-treated wheat flour as shown in Table 3, the mix was prepared in the same manner as in Examples 1-3, and then bread was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 3. Note that the results for Examples 1-3 are also reproduced in Table 3.

[0045] [Table 3]

[0046] The results in Table 3 show that Examples 1-3, 2-1, and 2-2, which used moist heat-treated wheat flour, were more effective than Examples 2-3 to 2-5, which used dry heat-treated wheat flour.

[0047] (Example 3) Except for changing the composition of the bread mix as shown in Table 4, the bread mix was prepared in the same manner as in Examples 1-3, and then white bread was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0048] [Table 4]

[0049] (Example 4) Except for changing the composition of the bread mix as shown in Table 5, the bread mix was prepared in the same manner as in Example 1, and then white bread was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

[0050] [Table 5]

[0051] (Example 5) Except for changing the composition of the bread mix as shown in Table 6, the bread mix was prepared in the same manner as in Example 1, and then white bread was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 6. Note that the results of Examples 1-3 are also reproduced in Table 6.

[0052] [Table 6]

[0053] (Example 6) Except for changing the composition of the bread mix as shown in Table 7, the bread mix was prepared in the same manner as in Example 1, and then white bread was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 7.

[0054] [Table 7]

[0055] (Example 7) Using the bread mix from Examples 1-3, the amount of bread mix in the flour ingredients (out of 100 parts by mass of the total amount of bread mix and strong wheat flour) in the <Bread Formula> was changed as shown in Table 8 (the remainder of the flour ingredients after removing the bread mix was strong wheat flour). Otherwise, bread was produced in the same manner as in Examples 1-3 and evaluated in the same manner as in Test Example 1. The results are shown in Table 8. Note that the results for Examples 1-3 are also reproduced in Table 8.

[0056] [Table 8]

Claims

1. A bread mix containing heat-treated wheat flour, modified starch, and rice flour in a mass ratio of heat-treated wheat flour:modified starch:rice flour = 10:5 to 20:1 to 5.

2. The bread mix according to claim 1, wherein the modified starch contains hydroxypropyl phosphate crosslinked starch.

3. The bread mix according to claim 1 or 2, further comprising 0.05 to 2.0 parts by mass of an emulsifier per 100 parts by mass of the total mass of the heat-treated wheat flour and the modified starch.

4. Breads produced by using a flour raw material containing the bread mix described in claim 1 or 2, adding 68 to 100 parts by mass of water to 100 parts by mass of a solid raw material containing the flour raw material to prepare a high-hydration dough, and baking the high-hydration dough.

5. A method for producing bread using the bread mix described in claim 1 or 2.

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