Oil and fat composition for bread making, flour dough for bread making, and method for producing flour dough for bread making

Abstract

To provide a breadmaking oil and fat composition which is used in breadmaking to thereby improve workability and a yield and also with which bread is obtained having excellent elasticity and causing one to feel wheat-originated deliciousness.SOLUTION: A breadmaking oil and fat composition includes (A) an edible oil and fat and (B) a branching enzyme contained therein.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a bread-making oil-and-fat composition that, when used in bread-making, improves workability and produces bread that is excellent in elasticity and allows one to experience the inherent deliciousness of wheat flour. The present invention also relates to a flour dough for bread-making that contains the bread-making oil-and-fat composition, and a method for producing the same. [Background technology]

[0002] Among the many types of bread produced, many products are manufactured that emphasize the inherent deliciousness of wheat flour as a way to differentiate them. Methods for enhancing the inherent deliciousness of wheat flour include the straight method, which is a short-time fermentation method that suppresses the yeast aroma, the opposite method of fermenting wheat flour for a long time at low temperature to increase the amount of free amino acids in the flour and enhance the umami of the flour, and the method of incorporating a yudane dough made by mixing wheat flour with boiling water and stirring it. However, all of these methods cause the dough to become sticky, which causes the dough to stick to the container during production, resulting in a decrease in yield. Yield is correlated with productivity, and improving yield is a strong desire for bread manufacturers who are required to improve productivity.

[0003] In addition, after baking, bread is required to have a good appearance, which is one of the motivations for consumers to purchase bread. However, when bread is displayed in a store, it is sold in various display methods, such as horizontal display on a display shelf (horizontal display), displaying a large number of products so that they can be seen from four directions (platform bulk display), and displaying sale items randomly on a cart (throw display), and depending on the display method, the appearance of the bread may be damaged. Specifically, the platform bulk display is a display method used when displaying multiple slices of bread, etc., but if the weight of the slices of bread on the top layer causes the slices of bread on the bottom layer to deform, it leads to the collapse of the display, which not only damages the appearance of the display shelf but also reduces the commercial value of the displayed bread. When breads other than slices of bread are displayed on a platform bulk display or thrown display, the breads at the bottom are compressed and become unattractive, so it is desirable to provide breads with excellent elasticity that do not deform the breads on the bottom due to the weight of the breads on the top. For the above reasons, there is a demand for bread that retains the inherent deliciousness of wheat flour, has an improved yield, and is also excellent in elasticity.

[0004] As a method for suppressing stickiness of bread dough, an oil composition containing an enzyme and a gas phase has been proposed (Patent Document 1), but since it has no effect of improving elasticity after baking or enhancing the palatability of wheat flour, the bread quality is unsatisfactory. A method of incorporating arginine has been proposed as a method of improving bread elasticity (Patent Document 2). However, although the elasticity is improved in the sensory evaluation, it is not enough to suppress the deformation of breads, and it does not have the effect of improving the taste of wheat flour. Furthermore, a method of using a branching enzyme has been proposed as a method of improving cohesiveness (restorability) (Patent Document 3). However, this prior document is not an oil and fat composition containing an enzyme in edible oil and fat, and when a certain load is applied, it has the effect of improving cohesiveness (easy restoration), but does not have the effect of improving the elasticity of bread. In addition, it does not have the effect of improving the taste of wheat flour. In addition, a method of using a branching enzyme has also been proposed as a method of suppressing the aging of bread and maintaining its softness and elasticity (Patent Document 4). However, this prior document is not an oil and fat composition containing an enzyme in edible oil and fat, and it has the effect of suppressing the loss of elasticity associated with the aging of bread, but does not have the effect of increasing elasticity, and it does not have the effect of improving yield or improving the taste of wheat flour.

[0005] As described above, no method has been found that can produce bread with a high yield, excellent elasticity, and the inherent deliciousness of wheat flour. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2018-78812 A [Patent Document 2] JP 2019-115328 A [Patent Document 3] International Publication No. 2015 / 152099 [Patent Document 4] Special Publication No. 2000-513568 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide an oil and fat composition for bread making, which, when used in bread making, improves workability and yield and also provides bread that is excellent in elasticity and allows one to enjoy the inherent deliciousness of wheat. [Means for solving the problem]

[0008] As a result of extensive research, the inventors discovered that the above problems could be solved by combining edible fats and oils with a branching enzyme, and thus completed the present invention. That is, the present invention is as follows.

[0009] [1] A bread-making fat and oil composition comprising (A) an edible fat and oil and (B) a branching enzyme. [2] (C) The breadmaking fat and oil composition according to [1], which contains α-amylase. [3] The bread-making fat and oil composition according to [2], wherein the ratio (C / B) of the activity of the α-amylase (C) to the activity of the branching enzyme (B) is 0.005 to 5. [4] A cereal flour dough for bread, comprising the oil and fat composition for bread according to any one of [1] to [3] in cereal flour. [5] A method for producing flour dough for bread, comprising adding the oil and fat composition for bread according to any one of [1] to [3] to flour. Effect of the Invention

[0010] According to the present invention, there can be provided an oil and fat composition for bread making which has improved workability and yield, and which can produce bread having excellent elasticity and the inherent deliciousness of wheat. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] [Oil and fat composition for bread making] The fat and oil composition for bread making of the present invention is characterized by containing (A) edible fat and oil, (B) a branching enzyme, and may contain (C) α-amylase. The fat and oil composition for bread making of the present invention can exert its effect in any form of shortening, water-in-oil emulsion, or oil-in-water emulsion. The present invention will now be described in further detail.

[0012] ((A) Edible fats and oils) As the (A) edible oils and fats, any oils and fats suitable for food can be used, specifically, natural animal and vegetable oils and fats such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, etc., and their hardened oils, extremely hardened oils, transesterified oils, etc. can be appropriately selected according to the purpose, and one or more types can be used in combination. By adding (B) branching enzyme and (C) α-amylase to (A) edible oils and fats, the branching enzyme and α-amylase can be uniformly dispersed in the bread dough, and the effects of improving workability and yield, the effect of improving the elasticity of baked bread, and the effect of improving the deliciousness can be fully exhibited. On the other hand, if (B) branching enzyme and (C) α-amylase are not added to (A) edible oils and fats and are added to the bread dough alone, the effect of the present invention cannot be expected to be obtained.

[0013] (A) edible fats and oils promote gluten formation in bread dough during bread production, making the inner phase of bread finer. Edible fats and oils promote gluten formation by stretching along gluten. Therefore, in order to promote gluten formation, (A) edible fats and oils must have plasticity and the property of stretching along gluten. It is also desirable that branching enzyme and α-amylase do not precipitate in the edible fats and oils and maintain a dispersed state. From these viewpoints, the SFC (solid fat content) of (A) edible fats and oils at 25°C is preferably 4% or more, and more preferably 9% or more. From the viewpoint of mixability with bread dough, the upper limit of SFC at 25°C is preferably 40% or less.

[0014] ((B) Branching enzyme) The branching enzyme (B) used in the present invention is an enzyme (enzyme number: EC2.4.1.18) that transfers a part of the 1,4-α-D-glucan chain to the 6-OH group of the acceptor 1,4-α-D-glucan to generate a branched structure of α-1,6 bonds like amylopectin or glycogen. The optimum temperature is 60 to 75°C, preferably 65 to 75°C. The optimum pH is 5 to 7, preferably 5.5 to 7. The change in starch structure reduces the adhesiveness of the dough, improving workability and yield, and improving the elasticity of baked bread. When the branching enzyme (B) is added alone to the dough without being contained in the edible oil (A), the branching enzyme cannot be dispersed quickly and uniformly in the dough, and cannot promote a uniform change in the starch structure. Therefore, the adhesiveness reduction effect is not obtained, and the effect of the present invention, that is, improvement in workability and yield, is not obtained. Furthermore, since it is not possible to promote a uniform change in the starch structure, although the effect of improving the cohesiveness can be obtained, the effect of improving elasticity, which is the object of the present invention, cannot be obtained.

[0015] In the present invention, elasticity refers to the deformation rate when bread is compressed with a constant load using a rheometer, and improved elasticity means a smaller deformation rate, while cohesiveness refers to the area ratio of the waveform of the compressive stress (second compression area / first compression area) when bread is compressed twice a constant distance using a rheometer, and improved cohesiveness means high restorability when compressed a constant distance. In the present invention, it was found that when a branching enzyme is added to bread dough alone without being added to edible oils and fats, the change in starch structure caused by the branching enzyme is non-uniform, so that the cohesiveness is improved but there is no effect of improving the elasticity of breads, whereas the inclusion of a branching enzyme in edible oils and fats dramatically improves the elasticity of breads.In addition, in this case, the effect of improving the cohesiveness disappears along with the improvement in elasticity.

[0016] In addition, (B) branching enzyme changes the bread to a uniform starch structure, which makes it easier for the amylase in saliva to break down the starch in the bread into sugar when eaten. In addition, the use of (A) edible fats and oils makes the bread's inner phase finer, making it easier for saliva to penetrate into the bread when eaten. As a result, it was found that by combining (A) edible fats and oils and (B) branching enzyme, the natural sweetness of wheat flour can be felt more strongly when eating bread. Adding (A) edible fats and oils and (B) branching enzyme alone to bread dough does not have the effect of improving the natural deliciousness of wheat.

[0017] Furthermore, the use of a branching enzyme has the effect of suppressing stickiness of dough during the production of bread dough, improving workability and yield (by suppressing the dough from sticking to the container). The use of enzymes such as α-amylase, which has the effect of decomposing starch, may reduce workability and yield during the production of bread dough depending on the amount used, but the use of a branching enzyme has the effect of improving workability and yield while taking advantage of the advantages of using other enzymes.

[0018] The content of the branching enzyme (B) is preferably 0.01 to 3 parts by mass based on an activity of 25,000 u / g per 100 parts by mass of the edible oil (A). and more preferably 0.03 to 0.5 parts by mass. In addition, a liquid branching enzyme is more preferable because, after the branching enzyme is mixed with edible fats and oils and added to the bread dough, it is easily absorbed into the dough and is easily effective. Branching enzymes are commercially available, for example, "Denazyme BBR LIGHT" from Nagase ChemteX and "SenseaForm" from Novozym Japan.

[0019] The enzyme activity of the branching enzyme is defined as follows: 50 μl of an enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) was added to 50 μl of 0.1% amylose B (Nacalai Tesque, Inc.) dissolved in 0.08 M phosphate buffer (pH 7.0), and the mixture was incubated at 50° C. for 30 minutes. After that, iodine reagent (0.26 gI 2 0.5 ml of a solution of 2.6 g KI dissolved in 10 ml Milli-Q water and 0.5 ml of 1N HCl are mixed and diluted to 130 ml. 2 ml of the solution is added and the change in absorbance at 660 nm is measured. The amount of enzyme that reduces the absorbance at 660 nm by 1% in 1 minute of reaction in this reaction system is defined as 1 u (unit).

[0020] ((C) α-amylase) The optimum temperature of the (C) α-amylase used in the present invention is preferably 45 to 80°C. The α-amylase is an enzyme that produces dextrin by hydrolyzing α-1,4-glucosidic bonds, and can be derived from bacteria such as Bacillus, grains such as Malt, or molds such as Aspergillus. The α-amylase hydrolyzes the α-1,4-glucosidic bonds of starch contained in the bread dough, and the viscosity of the bread dough during baking is appropriately reduced. This appropriately improves the stretchability of gluten and makes the inner phase of the bread finer. This makes it easier to feel the inherent sweetness of wheat when eating bread. Even if the (C) α-amylase is added alone to the bread dough without being contained in the (A) edible oil, the effect of finely dividing the inner phase of the bread cannot be obtained, and as a result, the effect of making it easier to feel the inherent sweetness of wheat when eating bread cannot be obtained.

[0021] The content of (C) α-amylase is preferably 0.05 to 2 parts by mass, and more preferably 0.1 to 0.6 parts by mass, based on an activity of 1500 u / g, per 100 parts by mass of (A) edible fats and oils. α-Amylase is commercially available, for example, “Fungamyl”, “Novamyl”, “Novamyl-3D”, “Opticake Fresh 50B” and the like manufactured by Novozymes Japan Ltd.

[0022] The enzyme activity of α-amylase is defined as follows: (1) Measurement of sample absorbance: Add one tablet of Neo Amylase Test "Daiichi" (obtained from Daiichi Chemicals Co., Ltd., product number 701501-005) to 5 mL of buffer solution (Britton-Robinson Buffer, pH 8.5, 50 mM (Koichi Anan et al., "Basic Biochemistry Experimental Methods 6", p. 277, Maruzen Co., Ltd.) and stir for about 10 seconds. Then add 1 mL of enzyme solution diluted with 2 mM calcium chloride aqueous solution and react at 50°C for 15 minutes. Add 1 mL of 0.5 N sodium hydroxide aqueous solution and stir to stop the reaction. Then, precipitate the insoluble components by centrifugation (400 x g, 5 minutes), and measure the absorbance at 620 nm of the resulting centrifugal supernatant. (2) Measurement of blank absorbance: Add one tablet of Neo Amylase Test "Daiichi" to 5 mL of buffer solution (Britton-Robinson Buffer, pH 8.5, 50 mM (Koichi Anan et al., "Basic Biochemistry Experimental Methods 6", p. 277, Maruzen Co., Ltd.) and stir for approximately 10 seconds. Add 1 mL of 0.5 N sodium hydroxide aqueous solution to this, stir, then add 1 mL of enzyme solution, incubate at 50°C for 15 minutes, and then centrifuge (400 x g, 5 minutes). Measure the absorbance at 620 nm of the resulting centrifugal supernatant. (3) Calculation of enzyme activity: Using the international unit calibration curve enclosed with the Neo Amylase Test “Daiichi” as a standard, the amylase activity is calculated by applying the difference in absorbance between (1) and (2) to this.

[0023] In the bread-making fat and oil composition of the present invention, the ratio (C / B) of the activity of the α-amylase (C) to the activity of the branching enzyme (B) is not particularly limited, but is, for example, 0.005 to 5.

[0024] As described above, α-amylase has the effect of moderately improving the stretchiness of gluten and finely dividing the crumb of bread, thereby making it easier to taste the inherent sweetness of wheat. On the other hand, if the amount of α-amylase added is excessively increased, the decomposition of starch is promoted, and the effect of the branching enzyme in improving elasticity tends to decrease. Therefore, the effect of the present invention can be further exerted by adjusting the ratio of the activity of α-amylase to the activity of the branching enzyme. From the viewpoint of obtaining the effects of α-amylase while improving the elasticity of bread, the lower limit of C / B is preferably 0.03 or more, more preferably 0.08 or more, and the upper limit is preferably 3 or less, more preferably 1.5 or less, and particularly preferably 0.5 or less.

[0025] Furthermore, the accelerated decomposition of starch causes the dough to become sticky, which may reduce the effects of the branching enzyme in improving workability and increasing yield. From the viewpoint of obtaining a high yield while obtaining the effect of α-amylase, the lower limit of C / B is preferably 0.02 or more, more preferably 0.1 or more, and the upper limit is preferably 2 or less, more preferably 1 or less, and particularly preferably 0.3 or less.

[0026] In the bread-making oil and fat composition of the present invention, additives generally used in bread-making oil and fat compositions, such as processed starch, enzymes, emulsifiers, preservatives, pH adjusters, colorants, and flavors, may be appropriately used as long as they do not impair the extensibility and flavor of the bread dough, the appearance of the bread, and the like.

[0027] [Method for producing bread-making oil composition] The method for producing the bread-making oil composition of the present invention may be the same as the method for producing ordinary shortening, margarine, or oil-in-water emulsions, except that the branching enzyme and α-amylase are added at a temperature at which they are not inactivated. For example, the following production method may be mentioned. First, the fat and oil-soluble component are heated to a temperature equal to or higher than the melting point temperature, and after uniform dissolution, heated water and the water-soluble component sufficiently dissolved in water are added, and after uniform mixing and stirring, the temperature is lowered to 50 to 55°C. Next, an enzyme is added, and the mixture is rapidly plasticized using a prototype machine, and cooled to 30°C or less to obtain the desired fat and oil composition for bread making. In the above production, when the homogeneous mixture in a high temperature state is cooled, the container itself containing the homogeneous mixture may be cooled from the outside, but it is preferable in terms of performance to rapidly cool the mixture using a chiller, votator, combinator, or the like generally used in shortening and margarine production.

[0028] [Flour dough for bread making] The flour dough for bread of the present invention is characterized in that the fat and oil composition for bread of the present invention is contained in flour. Examples of flour include wheat flour, rice flour, barley flour, rye flour, etc. In the flour dough for bread of the present invention, the amount of the oil and fat composition for bread of the present invention added when preparing bread is 2 to 20 parts by mass, preferably 2 to 10 parts by mass, per 100 parts by mass of the flour used in the bread.

[0029] The flour dough for bread making of the present invention can be used in any bread making method such as the straight method, sponge method, no-time method, etc., as long as the dough can be heated. In addition, it can be used in any process, such as when the dough is subjected to freezing and refrigeration processes after preparation, or when the dough is subjected to freezing after baking.

[0030] Bread obtained by baking the cereal flour dough for bread making of the present invention includes bread stuffed with fillings, and includes white bread, meal bread, special bread, cooked bread, sweet bread, etc. Specific examples of meal bread include French bread, variety bread, and rolls (table roll, bun, butter roll). Special bread includes muffins, etc., cooked bread includes sandwiches, hot dogs, hamburgers, etc., and sweet bread includes jam bread, bean paste bread, cream bread, raisin bread, melon bread, etc.

[0031] In addition to the main ingredient, flour, the ingredients used in the bread flour dough of the present invention include yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, processed starch, dairy products, salt, sugars, seasonings (monosodium glutamate and nucleic acids), preservatives, vitamins, fortifiers such as calcium, proteins, amino acids, chemical leavening agents, flavors, etc. Furthermore, dried fruits such as raisins, wheat bran, whole wheat flour, etc. can also be used.

[0032] [Method for producing flour dough for bread making] Next, a method for producing flour dough for bread of the present invention will be described. The method for producing flour dough for bread of the present invention is characterized by adding the fat and oil composition for bread of the present invention to flour.

[0033] More specifically, the method for producing flour dough for bread of the present invention is characterized by comprising the following steps (i) and (ii). Step (i): A step of preparing a bread-making fat composition containing (A) an edible fat and oil and (B) a branching enzyme. Step (ii): A step of kneading the bread-making fat composition into cereal flour.

[0034] According to the method for producing flour dough for bread of the present invention, a bread fat composition containing a branching enzyme in edible oils and fats is prepared and then kneaded into flour, so that the branching enzyme is dispersed quickly and uniformly in the dough, resulting in a uniform change in starch structure. This uniform change in starch structure reduces the adhesiveness of the dough, improving workability and yield, and improving the elasticity of the baked bread. On the other hand, when the branching enzyme and edible oils and fats are kneaded into flour separately, the effect of the present invention cannot be obtained.

[0035] In step (i), it is preferable to further contain (C) α-amylase in (A) edible fats and oils. This appropriately improves the stretchability of gluten in the bread flour dough, making the inner phase of the bread finer. It also makes it easier to feel the natural sweetness of wheat when eating the bread. Even if (C) α-amylase is added alone to the bread dough without being contained in (A) edible fats and oils, the effect of finely granulating the inner phase of the bread cannot be obtained, and as a result, the effect of making it easier to feel the natural sweetness of wheat when eating the bread cannot be obtained.

[0036] In step (ii), the bread-making oil-and-fat composition and the flour can be kneaded in any bread-making method, such as the straight method, sponge method, or no-time method, using a kneading device such as a mixer bowl. The kneading method varies depending on the device, but can be set to appropriate stirring conditions, and temperature and time sufficient for enzyme reaction. For example, in the sponge method, the sponge is kneaded at low speed for 2 minutes and medium speed for 2 minutes when making the sponge, and after the sponge is fermented, the fermented bread dough is kneaded with auxiliary materials such as sugar at low speed for 2 minutes and medium speed for 4 minutes, and then the bread-making oil-and-fat composition is added and kneaded at low speed for 3 minutes and medium speed for 4 minutes. The produced bread-making flour dough is divided, for example, with a divider or the like, and shaped through a molder or the like. Then, the dough is placed in a container or iron plate as a mold, and fermented and baked. According to the production method of the present invention, the stickiness of the bread-making flour dough is suppressed, so that the workability can be improved and the yield can be improved. EXAMPLES

[0037] The present invention will now be described in detail with reference to examples, but the present invention is not limited to these examples. Example 1 A bread-making oil composition was produced by the following method with the blending composition in Table 1. 5 kg of hardened palm oil (melting point 42°C), 30 kg of palm oil, 35 kg of hardened rapeseed oil (melting point 36°C), and 30 kg of rapeseed oil were blended and heated to dissolve, then cooled to 50-55°C, 100 g of branching enzyme was added, thoroughly stirred, and then quenched and kneaded using a shortening prototype machine to obtain a bread-making oil composition. The enzyme activity u / g is as shown in Tables 1-2.

[0038] Bread was produced by the following production method using the bread-making oil and fat compositions shown in Tables 1 and 2. In Comparative Examples 3 and 4, the edible oil and fat, the branching enzyme, and the α-amylase were each added alone (without being mixed into an oil and fat composition) to the bread dough. The resulting bread was evaluated for dough stickiness (adhesiveness), bread elasticity, palatability (sweetness), and yield.

[0039] (How to make bread) [Medium dough preparation] 700g of strong flour, 0.1g of yeast food, 2g of yeast, and 420g of water were added to a mixer bowl and kneaded at low speed for 2 minutes and at medium speed for 2 minutes. The resulting dough was kneaded at 24°C and fermented at 28°C for 4 hours. [Main dough preparation] The fermented sponge dough was put into a mixer bowl, and 300g of strong flour, 50g of white sugar, 20g of skim milk powder, 17g of salt, and 220g of water were added and kneaded at low speed for 3 minutes and medium speed for 5 minutes. 50g of the oil and fat composition for bread making was added and kneaded at low speed for 3 minutes and medium speed for 4 minutes to obtain a dough with a kneading temperature of 28 ° C. After 20 minutes of floor time, it was divided into 210g, and then after 15 minutes of bench time, it was molded into a bread roll shape through a molder. Four U-shaped dough pieces were placed in a bread mold and placed in a proofer at a temperature of 38 ° C and a humidity of 85% for 30 minutes to perform final fermentation. After final fermentation, it was placed in an oven with an upper heat of 210 ° C and a lower heat of 210 ° C and baked for 35 minutes. After baking, it was allowed to cool at room temperature for 120 minutes and placed in a bag.

[0040] The evaluation items were the stickiness (adhesiveness) of the dough to evaluate workability, the yield, the elasticity of the bread after baking, and the taste (sweetness). The evaluation method for each evaluation item is described below.

[0041] [Method of evaluating workability] In bread production, if the dough before baking is sticky, the dough will stick to the mixer, which increases the amount of work required to proceed to the next process, or the dough will stick to equipment such as mixers, dividers, and molders, which increases the amount of work required for cleaning, reducing workability. Therefore, the stickiness of the dough was used to evaluate workability. Using Yamaden's "RHEONER II," the bread dough after the floor time was divided into 30 g portions, and 10 pieces of each were measured after 15 minutes of bench time. The bread dough was placed on a measuring table and compressed by 2 cm at 5 mm / sec with a 3 cm diameter disk-shaped plunger. The maximum stress value (N) pulled by the dough when the plunger rose was measured to evaluate the adhesiveness. The stress value when Comparative Example 1 was used was set to 100, and the maximum stress value (relative value) was rated as "1" for 110 or more, "2" for less than 110 and 100 or more, "3" for less than 100 and 95 or more, "4" for less than 95 and 90 or more, and "5" for less than 90. The average of the 10 pieces was used as the workability score, and 3 or more was considered a pass.

[0042] [Yield evaluation method] When making bread, 210g of dough was molded into a loaf pan using Oshikiri's Wide Fine Moulder WF, with the front and rear pressure plates set at 6cm and 3cm high. If the long side of the dough coming out of the moulder was 25cm or more, it would not fit into the loaf pan, and if the dough surface was damaged, it would result in poor volume and so was deemed to have been molded poorly. The percentage of dough that was molded well was regarded as the yield. Yield (%) = (1 - number of defective parts / number of good parts) x 100 A yield of 95% or more was considered acceptable.

[0043] [Method of evaluating elasticity] Ten pieces of bread were measured using Yamaden's "RHEONERII". One day after baking, the bread was sliced ​​to a thickness of 4 cm, and the center was cut into 5 cm x 5 cm. The sliced ​​bread was placed on a measuring table so that the height was 4 cm, and compressed and deformed for 2 minutes with a load of 0.8 (N) at 1 mm / sec using a disk-shaped plunger with a diameter of 3 cm. The deformation (mm) after 2 minutes was measured and the elasticity was evaluated. The deformation (mm) when Comparative Example 1 was used was set to 100, and 110 or more was evaluated as "1", less than 110 and 100 or more was evaluated as "2", less than 100 and 95 or more was evaluated as "3", less than 95 and 90 or more was evaluated as "4", and less than 90 was evaluated as "5". The average value of the 10 pieces was used as the elasticity score, and 3 or more was evaluated as passing.

[0044] [Method of evaluating deliciousness] The taste of the bread crumb (center) eaten one day after baking was evaluated by 10 panelists. The taste (sweetness) of the bread crumb made using Comparative Example 1 was used as the standard, and the taste (sweetness) was evaluated as very strong (5), strong (4), slightly strong (3), the same as Comparative Example 1 (2), and weak (1). The average value of the 10 panelists was used as the taste score, and a score of 3 or more was considered a pass.

[0045] [Table 1]

[0046] [Table 2]

[0047] [Enzymes used] 1) (Product name) "SenseaForm" (branching enzyme) manufactured by Novozymes Japan Co., Ltd., activity amount 25,000u / g 2) (Product name) "Denazyme BBR LIGHT" (branching enzyme) manufactured by Nagase ChemteX Corporation, activity amount 50,000u / g 3) (Product name) "Novamyl-3D" (maltose-producing α-amylase) manufactured by Novozyme Japan Co., Ltd., activity 1500u / g 4) (Product name) "Fungamyl" (α-amylase), manufactured by Novozymes Japan Co., Ltd., activity 15,000 u / g [Emulsifier used] 3) (Product name) "Emulgy MS" (monoglycerin mono fatty acid ester) Riken Vitamin Co., Ltd. 4) (Product name) "Rikemal PB100" (propylene glycol monobehenate ester) Riken Vitamin Co., Ltd.

[0048] From the results in Tables 1 and 2, it can be seen that the fat and oil composition containing (A) edible fat and oil and (B) branching enzyme provides good workability and yield during bread production, and the bread after baking has good elasticity and good taste (Examples 1 to 3). It can also be seen that the inclusion of (B) branching enzyme and (C) α-amylase in (A) edible fat and oil improves the taste (Examples 4 to 9). When the oil composition does not contain the branching enzyme (B), the effects of improving the stickiness of the dough and improving the elasticity, taste and yield are not obtained (Comparative Examples 1, 2, 5, and 6). Furthermore, when the branching enzyme (B) and α-amylase (C) are added to bread dough alone, without being combined into an oil composition, the effects of improving the stickiness of the dough and improving the elasticity, taste and yield are not obtained (Comparative Examples 3 and 4).

Claims

1. A method for producing bread, comprising the steps of: (i) preparing a bread-making fat composition containing (A) edible fat and oil and (B) a branching enzyme; A step (ii) of kneading the bread-making oil-and-fat composition into flour to obtain a bread-making flour dough; The bread flour dough is kept warm in a proofer to ferment, and then baked. The solid fat content of the edible oil or fat (A) at 25°C is 9% or more and 40% or less, The method for producing bread, wherein the content of the branching enzyme (B) is 0.03 to 3 parts by mass based on an activity amount of 25,000 u / g per 100 parts by mass of the edible fat or oil (A).

2. A method for producing bread as described in claim 1, wherein the step (i) is a step of preparing a bread-making oil composition containing (A) edible oil, (B) a branching enzyme, and (C) α-amylase.

3. A method for producing bread as described in Claim 2, wherein the ratio (C / B) of the activity of the (C) α-amylase to the activity of the (B) branching enzyme is 0.045 to 1.

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