Dough, bread, and frozen bread

Abstract

To provide bread dough for obtaining bread having a texture curbed in difficulty in easy biting-off and dryness even after the bread is heated in a microwave and then cooled, substantially without using an emulsifier; the bread; and frozen bread.SOLUTION: Bread dough contains 0-0.05 pt.wt. of an emulsifier and 0-10 pts.wt. of egg relative to 100 pts.wt. of grain flour and includes 1-7 pts.wt. of processed starch having 0.32-1.2 N difference in maximum load from that of corn starch, 0.1-5 pts.wt. (dry mass) of bread yeast, 0.0002-0.009 pt.wt. of an oxidant, and 80-120 pts.wt. of water relative to 100 pts.wt. of the grain flour. 50-1300 U of heat-resistant protease having an optimal temperature at 75-85°C is contained relative to 100 g of the grain flour.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to dough, bread, and frozen bread. [Background technology]

[0002] In recent years, with the increasing demand from consumers for freshly baked bread, bread at room temperature or frozen bread has been reheated and eaten. In particular, heating in a microwave oven is convenient because it allows for thawing and heating in a short time. However, although bread heated in a microwave oven is hot and soft just after heating, as the temperature of the bread decreases over time, it hardens rapidly and has a chewy texture, which does not satisfy consumers' preference for freshly baked bread. This problem is particularly noticeable when thawing and heating frozen bread in a microwave oven.

[0003] Studies have been conducted so far to address the problem of quality deterioration that may occur when bread is heated in a microwave oven. One known example is the addition of an emulsifier to bread. However, some types of emulsifiers can have a specific unpleasant flavor that can adversely affect the flavor of bread, and there is a limit to the amount that can be added. In addition, the addition of emulsifiers can increase costs, and consumers tend to avoid using emulsifiers.

[0004] Patent Document 1 discloses a method for producing bread that can have a good texture in a short time by heating in a microwave oven, in which the bread dough is mixed with 90 to 140% water and 18 to 30% eggs, based on the weight of the flour. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2016-49061 A Summary of the Invention [Problem to be solved by the invention]

[0006] Although the bread obtained by the manufacturing method described in Patent Document 1 has a good texture immediately after heating in a microwave oven, when the bread cools down after some time has passed since heating, it feels dry and chewy, and improvement is required in this respect. Note that "chewing" refers to a texture in which the bread is pulled when biting into, making it difficult to bite through.

[0007] To provide a bread dough for obtaining bread having a texture in which stickiness and dryness are suppressed even after heating in a microwave oven and cooling, and a frozen bread, without substantially using an emulsifier. [Means for solving the problem]

[0008] As a result of extensive research to solve the above problems, the inventors have discovered that by limiting the emulsifier and egg contents in the bread dough to below specific values, increasing the amount of added water to within a specific range compared to normal bread dough, and using specific amounts of processed starch, baker's yeast, oxidizing agent, and heat-resistant protease each having specific physical properties, it is possible to obtain bread that has a texture that is less sticky and dry even after heating in a microwave oven and then cooling, without substantially using any emulsifier, and have completed the present invention.

[0009] That is, the first aspect of the present invention relates to a bread dough containing cereal flour, which contains 0 to 0.05 parts by weight of an emulsifier and 0 to 10 parts by weight of an egg relative to 100 parts by weight of the cereal flour, 1 to 7 parts by weight of a processed starch having a maximum load difference from corn starch of 0.32 to 1.2 N, 0.1 to 5 parts by weight (dry weight), baker's yeast, 0.0002 to 0.009 parts by weight of an oxidizing agent, and 80 to 120 parts by weight of water relative to 100 parts by weight of the cereal flour, and contains 50 to 1,300 U of a heat-stable protease having an optimum temperature of 75 to 85°C per 100 g of the cereal flour. Preferably, the modified starch is hydroxypropylated phosphate cross-linked starch. Preferably, the bread dough further contains 5 to 300 U of endo-amylase per 100 g of the grain flour. Preferably, the bread dough further contains 0.0002 to 0.008 parts by weight of a reducing agent relative to 100 parts by weight of the flour. A second aspect of the present invention relates to bread obtained by cooking the bread dough with heat, or frozen bread obtained by freezing the bread. A third aspect of the present invention relates to a method for producing bread, which comprises a step of cooking the bread dough after shaping and fermenting the dough. A fourth aspect of the present invention relates to a method for producing frozen bread, which comprises a step of producing bread by the above-mentioned method, and then freezing the bread until its temperature reaches -10°C or lower. Effect of the Invention

[0010] According to the present invention, it is possible to provide bread dough for obtaining bread having a texture in which hardness and dryness are suppressed even after heating in a microwave oven and cooling, the bread, and frozen bread, without substantially using an emulsifier. According to a preferred embodiment of the present invention, it is possible to obtain bread having a texture in which hardness and dryness are suppressed even after frozen bread is thawed and heated in a microwave oven and then cooled. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Hereinafter, an embodiment of the present invention will be described in detail. The bread dough in this embodiment contains at least cereal flour, a specific modified starch, baker's yeast, an oxidizing agent, water, and a heat-resistant protease, and further contains other ingredients as necessary, and is obtained by kneading these ingredients. The bread dough can be divided, shaped, fermented, and then cooked to obtain bread. The bread may be frozen after cooking.

[0012] The bread can be heated in a microwave oven before eating. If the bread is frozen bread, the frozen bread can be thawed and heated in a microwave oven. By using the bread dough according to the present embodiment, bread can be obtained that has a texture that is suppressed from being chewy and dry even after being cooled after being heated in a microwave oven.

[0013] The heating in a microwave oven refers to a method in which microwaves are applied to food to vibrate the water molecules contained in the food, and the resulting frictional heat heats the surface and the inside of the food almost simultaneously.

[0014] The flour is made by grinding grains into a powder, and can be used without any particular restrictions on its origin or degree of refinement as long as it is one that is normally used in bread production. Examples of origins of flour include wheat, barley, rye, buckwheat, rice, corn, soybeans, etc. From the viewpoint of the flavor and texture of bread and mass production by machines, wheat flour, barley flour, and rye flour are preferred, and wheat flour is more preferred. In particular, it is preferable to mix wheat flour in an amount of 70% by weight or more of the whole flour. As the wheat flour, strong flour, semi-strong flour, extra-strong flour, medium-strength flour, weak flour, etc. can be used. Regarding the degree of refinement, ordinary wheat flour with a high degree of refinement may be used, or graham flour, whole wheat flour, etc. with a low degree of refinement may be used.

[0015] The bread dough may contain an emulsifier, but the smaller the content, the more preferable. The content of the emulsifier is preferably 0 to 0.05 parts by weight, more preferably 0 to 0.01 parts by weight, and even more preferably not added, relative to 100 parts by weight of the flour contained in the bread dough. If the content is more than 0.05 parts by weight, an unpleasant taste derived from the emulsifier may be felt. The emulsifier may be a synthetic emulsifier or a non-synthetic emulsifier. Examples of the synthetic emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolenic fatty acid ester, and the like. Examples of the non-synthetic emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, egg yolk oil, and the like. When an emulsifier is used, it is preferable to use a non-synthetic emulsifier in view of recent trends in consumer preferences.

[0016] When making bread such as brioche, the bread dough may contain eggs as necessary from the viewpoint of flavor. The egg content is preferably 0 to 10 parts by weight, more preferably 0 to 5 parts by weight, based on 100 parts by weight of the flour contained in the bread dough. If the egg content is more than 10 parts by weight, the bread that has cooled after being heated in a microwave oven may tend to feel chewy or dry.

[0017] The bread dough contains processed starch. Processed starch is a general term for starch in which the properties of natural starch are improved by adding physical, chemical, or enzymatic treatment to natural starch derived from grains. In this embodiment, it is preferable to use a processed starch that has a difference in maximum load from cornstarch of 0.32 to 1.2 N. The larger the difference in maximum load from cornstarch, the higher the water retention of the processed starch. The difference in maximum load from cornstarch is more preferably 0.35 to 1.1 N, and even more preferably 0.4 to 1 N. If the difference in maximum load from cornstarch is less than 0.32 N, the bread dough may become sticky and workability may decrease, or bread that has been cooled after being heated in a microwave oven may be easily pulled or dried. On the other hand, if the difference in maximum load from cornstarch exceeds 1.2 N, bread that has been cooled after being heated in a microwave oven may be easily pulled or dried.

[0018] The difference in maximum load with cornstarch may be measured by the following method. That is, 300 g of wheat flour ("Million" manufactured by Nisshin Flour Milling Co., Ltd.), 6 g of salt ("Refined Salt" manufactured by Salt Business Center Foundation), 270 g of water, and 12 g of cornstarch ("Cornstarch" manufactured by Kato Kagaku Co., Ltd.) are placed in a bowl, and a hook is attached to a vertical mixer ("Hobart Mixer MODEL N-50" manufactured by HOBART CANADA) and mixed at low speed for 5 minutes, and then kept at 20°C for 20 minutes to prepare a dough for measurement. 50 g of the dough is gently placed in a cylindrical container with a height of 8 cm and an inner diameter of 5 cm to prepare a measurement sample.

[0019] Next, using a creep meter (Yamaden Co., Ltd. "Leoner", model number: RE2-3305S), the following measurements were performed in texture mode: load cell: 20 N, plunger: L-shaped (long diameter 75 mm, short diameter 38 mm, cross-sectional diameter 4 mm), storage pitch: 0.01 sec, measurement speed: 10 mm / sec, sample thickness: 10 mm, compression rate: 10%, contact area: 150 mm 2 Under the above conditions, the maximum load values ​​of the six samples are measured, and the maximum load value X(N) is calculated as the average value. On the other hand, the same measurement is carried out on the dough obtained in the same manner except that the cornstarch is replaced with the processed starch to be measured, and the maximum load value Y(N) is calculated. YX(N) is the difference in maximum load with cornstarch.

[0020] The difference in maximum load between the processed starch and corn starch can be controlled by selecting the origin of the starch and adjusting the type and degree of processing. In general, the higher the degree of processing, the greater the difference in maximum load between the processed starch and corn starch tends to be.

[0021] The modified starch is preferably hydroxypropylated phosphate cross-linked starch, which is a modified starch in which starch is phosphate cross-linked using, for example, sodium trimetaphosphate or phosphorus oxychloride, and then hydroxypropyl groups are added via ether bonds using propylene oxide or the like.

[0022] The origin of the natural starch used as the raw material for the processed starch includes wheat, corn, mochi seed corn (waxy corn starch), potato, mochi seed potato, tapioca, rice, mochi rice, sweet potato, sago, arrowroot, etc. From the viewpoint of the texture and workability of the bread, potato and mochi seed potato are preferred, and mochi seed potato is more preferred.

[0023] Examples of commercially available processed starches that have a difference in maximum load from cornstarch of 0.32 to 1.2 N include "Pine Aqua," "Pine Soft B," and "Matsunorin XA80M" manufactured by Matsutani Chemical Industry Co., Ltd., "FH02" manufactured by Oji Cornstarch Co., Ltd., and "SWELYGEL700" manufactured by Nippon Starch Chemical Co., Ltd.

[0024] The content of the processed starch is preferably 1 to 7 parts by weight, more preferably 1 to 6 parts by weight, even more preferably 2 to 5 parts by weight, and particularly preferably 2 to 4.5 parts by weight, relative to 100 parts by weight of the flour contained in the bread dough. If the content is less than 1 part by weight, the bread dough may become sticky, leading to poor productivity, or the bread may become chewy or dry. On the other hand, if the content is more than 7 parts by weight, the bread may become chewy or dry when cooled after being heated in a microwave oven.

[0025] The dough contains baker's yeast. The baker's yeast refers to yeast used in the manufacture of bread that assimilates sugar to produce carbon dioxide and alcohol, and also produces organic acids and aroma components. Examples of the yeast include, but are not limited to, Saccharomyces cerevisiae, Saccharomyces equigus, Kluyveromyces lactis, Torulaspora delbrueckii, Candida utilis, and Candida kefir. Two or more types of baker's yeast may be used in combination. The form of the yeast may be any of live yeast, semi-dry yeast, and dry yeast.

[0026] The content of the baker's yeast is preferably 0.1 to 5 parts by weight, more preferably 0.2 to 4 parts by weight, and even more preferably 0.2 to 3 parts by weight, based on 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.1 parts by weight, fermentation may take a long time and production efficiency may be poor. On the other hand, if the content is more than 5 parts by weight, the undesirable flavor of the baker's yeast itself may be imparted to the bread.

[0027] The dough contains an oxidizing agent that has the effect of increasing disulfide bonds. Examples of the oxidizing agent include, but are not limited to, ascorbic acid, cystine, potassium bromate, etc.

[0028] The content of the oxidizing agent is preferably 0.0002 to 0.009 parts by weight, more preferably 0.0004 to 0.005 parts by weight, and even more preferably 0.001 to 0.003 parts by weight, relative to 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.0002 parts by weight, the bread may be easily stretched or dry when cooled after being heated in a microwave oven. On the other hand, if the content is more than 0.009 parts by weight, the cross-linking reaction of gluten may proceed excessively, causing the inner phase of the bread to become rough, and the bread may be easily stretched or dry when cooled after being heated in a microwave oven.

[0029] The bread dough is one to which water has been added. The content of the water is preferably 80 to 120 parts by weight, more preferably 80 to 110 parts by weight, and even more preferably 85 to 105 parts by weight, relative to 100 parts by weight of the flour contained in the bread dough. If the content of the water is less than 80 parts by weight, the bread cooled after being heated in a microwave oven may be easily pulled or dry. On the other hand, if the content of the water is more than 120 parts by weight, the bread dough may be sticky and workability may be reduced. The water content here refers to the amount of water added to the bread dough, and does not include the amount of water contained in other ingredients.

[0030] The bread dough contains a heat-resistant protease. The heat-resistant protease is a protease with an optimum temperature of 75 to 85°C. The optimum temperature is a temperature at which the enzyme activity is highest under specific pH conditions that do not impair the enzyme activity. If a non-heat-resistant protease with an optimum temperature lower than 75°C is used, bread that has cooled after being heated in a microwave oven may be particularly prone to dryness.

[0031] As the heat-resistant protease, commercially available enzyme preparations obtained from animals, plants, fungi, bacteria, etc. can be used.

[0032] The content of the heat-resistant protease is preferably 50 to 1300 U, more preferably 50 to 1000 U, even more preferably 100 to 800 U, and particularly preferably 200 to 600 U, per 100 g of flour contained in the bread dough. If the content is less than 50 U, bread that has been cooled after being heated in a microwave oven may be particularly prone to feel chewy. On the other hand, if the content is more than 1300 U, bread that has been cooled after being heated in a microwave oven may be particularly prone to feel dry.

[0033] The enzyme activity of the heat-resistant protease was measured by adding 1 mL of the enzyme dilution to a 0.6% casein aqueous solution (pH 7.5, 50 mM Tris-HCl buffer containing 2 mM calcium acetate) and reacting at 30° C. for 10 minutes, then adding 5 mL of trichloroacetic acid reagent (pH 4.0, 1.8% anhydrous sodium acetate, 1.8% trichloroacetic acid, 1.98% acetic acid) to stop the reaction, leaving the mixture at 30° C. for 30 minutes, filtering, and measuring the absorbance at 275 nm. The amount of enzyme (enzyme activity) that liberates amino acids equivalent to 1 μg of tyrosine per minute under these conditions was defined as 1 U (unit).

[0034] The bread dough preferably contains an endo-amylase in order to prevent the bread from becoming dry after it has cooled after being heated in a microwave oven. The endo-amylase is an enzyme capable of randomly cleaving glycosidic bonds in starch molecules to produce polysaccharides and oligosaccharides. Among them, α-amylase, which cleaves α-1,4-glycosidic bonds, is preferred. The origin of the endo-amylase is not particularly limited. As the endo-amylase, a commercially available enzyme preparation obtained from animals, plants, mold, bacteria, etc. can be used.

[0035] The content of the endo-amylase is preferably 5 to 300 U, more preferably 8 to 250 U, and even more preferably 10 to 200 U, per 100 g of flour contained in the bread dough. If the content is more than 300 U, an unpleasant taste due to the endo-amylase may be felt. On the other hand, if the content is less than 5 U, the effect of suppressing dryness in bread cooled after heating in a microwave oven may not be expected. Regarding the enzyme activity of the endo-amylase, the amount of enzyme that decomposes 5260 mg of starch per hour at 37°C and pH 4.7 using a soluble starch solution as a substrate is defined as 1 U (unit).

[0036] The bread dough preferably contains a reducing agent in order to suppress the stretching of bread when the bread is cooled after being heated in a microwave oven. By containing the reducing agent, the tensile strength of the dough is increased due to the effect of the oxidizing agent that maintains the gas retention, and the effect of increasing the extensibility of the dough can be achieved by acting on the disulfide bonds in the dough. The reducing agent is not particularly limited, but examples thereof include glutathione, cysteine, etc.

[0037] The content of the reducing agent is preferably 0.0002 to 0.008 parts by weight, more preferably 0.001 to 0.004 parts by weight, and even more preferably 0.002 to 0.004 parts by weight, relative to 100 parts by weight of the flour contained in the bread dough. If the content is more than 0.008 parts by weight, the bread that has been cooled after being heated in a microwave oven may be prone to feeling stiff or dry. On the other hand, if the content is less than 0.0002 parts by weight, the effect of suppressing stiffness in the bread that has been cooled after being heated in a microwave oven may not be expected.

[0038] In addition to the ingredients mentioned above, the bread dough may contain other ingredients, such as fats and oils, sugars, salt, dairy ingredients, yeast food, starches other than the modified starches, and enzymes other than the above, as necessary.

[0039] The fats and oils are not particularly limited as long as they are edible, and examples thereof include vegetable oils such as corn oil, safflower oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, coconut oil, palm oil, palm kernel oil, cacao butter, and shea butter, and animal oils such as milk fat, fish oil, beef tallow, and lard. In addition, all fats and oils that are normally used for food, such as those that have been transesterified, hardened, or fractionated, can be used. At least one selected from the group consisting of these can be used.

[0040] The fats and oils may be in the following forms: shortening obtained by adding oil-soluble components such as emulsifiers and flavors as necessary to the melted fats and oils, mixing the fats and oils, and then quenching and kneading the resulting fat and oil composition; water-in-oil fat and oil compositions such as margarine and fat spread obtained by adding oil-soluble components such as emulsifiers and flavors as necessary to the melted fats and oils, mixing the fats and oils to obtain a fat and oil composition, adding an aqueous solution in which a water-soluble component is dissolved as necessary to the fat and oil composition, and then quenching and kneading the resulting fat and oil composition; oil-in-water fat and oil compositions obtained by adding any fat or oil-soluble component to an aqueous solution in which a water-soluble component such as a protein is dissolved, and then homogenizing the resulting fat and oil composition; and the like.

[0041] The content of the oil and fat is preferably 0.5 to 50 parts by weight, more preferably 0.5 to 20 parts by weight, based on 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.5 parts by weight, the bread may easily deteriorate. On the other hand, if the content is more than 50 parts by weight, the mixing time of the dough may become too long.

[0042] Examples of the saccharides include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc., and at least one selected from the group consisting of these can be used. The saccharides are preferably in powder form, and from the viewpoint of sweetness, it is more preferable to use white sugar or granulated sugar.

[0043] The content of the sugar is preferably 1 to 15 parts by dry weight, more preferably 1 to 10 parts by dry weight, per 100 parts by weight of the flour contained in the bread dough. If the content is less than 1 part by weight, the nutrient source for the baker's yeast may be reduced, resulting in a smaller specific volume of the bread. On the other hand, if the content is more than 15 parts by weight, the activity of the baker's yeast may be suppressed, resulting in a smaller specific volume of the bread.

[0044] The salt is not particularly limited as long as it is salt used in the field of bread making, and examples thereof include refined salt, high-quality salt, white inner salt, raw salt, and crushed salt. The salt content is preferably 0.5 to 10 parts by weight, more preferably 1 to 5 parts by weight, and even more preferably 1 to 3 parts by weight, relative to 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.5 parts by weight, the bread may taste poor. On the other hand, if the content is more than 10 parts by weight, the bread may taste too salty and be inedible.

[0045] Examples of the dairy ingredients include whole milk powder, skim milk powder, milk, skim milk, cream, butter, cheese, etc. The content of the dairy ingredients is preferably 0.1 to 20 parts by weight, more preferably 0.1 to 15 parts by weight, based on 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.1 parts by weight, the bread may not have a good browning or may lack the desired milk flavor. On the other hand, if the content is more than 20 parts by weight, the bread dough may not be well-formed.

[0046] The yeast food is a food additive for promoting the fermentation of baker's yeast, enhancing the expansion of dough, and improving the specific volume of bread. The yeast food can be any known one, and is not particularly limited, but examples thereof include ammonium chloride, magnesium chloride, potassium gluconate, sodium gluconate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, calcined calcium, etc. At least one of these may be appropriately selected and used.

[0047] The content of the yeast food is preferably 0.01 to 0.5 parts by weight, more preferably 0.01 to 0.2 parts by weight, based on 100 parts by weight of the flour contained in the bread dough. If the content is less than 0.01 parts by weight, the specific volume of the bread may be poor. On the other hand, if the content is more than 0.5 parts by weight, the bread dough may become rough, the bread may be easily stretched, or the bread may have an unpleasant taste derived from the yeast food.

[0048] The bread dough according to the present embodiment can be prepared by mixing and kneading the various ingredients. The bread dough may be unfermented or may be fermented as necessary.

[0049] The dough is fermented as necessary, divided into pieces of a predetermined size, shaped, and then subjected to final fermentation and cooking to obtain bread. Here, cooking includes baking, steaming, and deep-frying. Of these, baking is preferred. Cooking can be performed under normal conditions for making bread.

[0050] Examples of the bread include chapata, white bread, buns, rolls, bagels, baguettes, Parisian and other French breads, sweet breads, stuffed bean paste buns, savory buns, Danish pastries, steamed breads, Chinese steamed buns, donuts, etc. In the case of chapata bread, the dough is processed into a long strip of noodle and then divided before shaping. In the case of bread other than chapata bread, the dough is divided, rolled, and then shaped.

[0051] The bread according to the present embodiment can be made into frozen bread by freezing it after cooking. The freezing conditions are not particularly limited, but for example, the bread can be frozen until its temperature reaches -10°C or lower. A freezer such as a shock freezer can be used for freezing. Even if the bread is frozen bread, it is possible to obtain bread having a texture in which the chewiness and dryness are suppressed after the frozen bread is thawed and heated in a microwave oven and then cooled. EXAMPLES

[0052] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0053] The raw materials used in the examples and comparative examples are as follows. 1) "Risdol" by Nisshin Flour Milling Co., Ltd. 2) Kaneka East SR, manufactured by Kaneka Corporation 3) "Refined salt" produced by the Salt Industry Center Foundation 4) “Jerubirato P” manufactured by Nisshin Sugar Co., Ltd. 5) "Skimmed milk powder" manufactured by Yotsuba Dairy Co., Ltd. 6) Fuso Chemical Co., Ltd. "Vitamin C Type SS" 7) Kaneka Corporation "Everlight G" 8) "Pine Aqua" manufactured by Matsutani Chemical Industry Co., Ltd. (alpha-hydroxypropylated phosphate cross-linked starch derived from glutinous potatoes, difference in maximum load with cornstarch: 0.47N) 9) "Sumiteam PW" manufactured by Shin Nippon Chemical Industry Co., Ltd. (heat-resistant protease, 400,000 units (U), optimum temperature: 80°C) 10) Novozymes Japan Co., Ltd. "Novamyl 10000BG" (endo-amylase, 3600 units (U)) 11) Kaneka Corporation "Seasoning Powder RG" (Glutathione content: 4%) 12) Matsutani Chemical Co., Ltd. "Pine Soft B" (alpha-hydroxypropylated phosphate cross-linked starch derived from potatoes, difference in maximum load with cornstarch: 0.38N) 13) Matsunolin XA80M manufactured by Matsutani Chemical Co., Ltd. (alpha-hydroxypropylated phosphate cross-linked starch derived from potatoes, difference in maximum load with cornstarch: 0.75N) 14) "Elian VC120" manufactured by Matsutani Chemical Co., Ltd. (alpha-hydroxypropylated phosphate cross-linked starch derived from glutinous potatoes, difference in maximum load with cornstarch: 0.28N) 15) "Elian VE540" manufactured by Matsutani Chemical Co., Ltd. (β-hydroxypropylated phosphate cross-linked starch derived from glutinous potatoes, maximum load difference with corn starch: 0N) 16) "Sumiteam P" manufactured by Shin Nippon Chemical Industry Co., Ltd. (non-thermostable protease, 300,000 units (U), optimum temperature: 60°C) 17) "Sumizyme TP" manufactured by Shin Nippon Chemical Industry Co., Ltd. (non-thermostable protease, 100,000 units (U), optimum temperature: 66°C) 18) KEWPIE Egg Co., Ltd. "Liquid Whole Egg (Pasteurized)"

[0054] <Sensory evaluation of bread> The bread obtained by baking according to the description in the Examples and Comparative Examples was frozen, thawed and heated in a microwave oven, and then allowed to cool. After that, the bread was eaten by 10 experienced panelists who evaluated it according to the following criteria, and the average of the scores of each panelist was used as the evaluation value.

[0055] (The chewiness of the bread) 5 points: Better than Examples 6 and 19, the chewy texture of the bread is extremely good 4 points: Equivalent to Example 6 or 19, the bread has a good chewy texture 3 points: Slightly worse than Examples 6 and 19, the chewy texture of the bread is slightly inferior 2 points: Worse than Examples 6 and 19, the chewy texture of the bread is not felt very much. 1 point: Much worse than Examples 6 or 19, no chewy texture of bread felt at all

[0056] (No bread pull) 5 points: Better than Example 6 or 19, no pulling of bread felt at all 4 points: Same as Example 6 or 19, with almost no pulling of the bread. 3 points: Slightly inferior to Examples 6 and 19, with some sense of bread sticking 2 points: inferior to Examples 6 and 19, bread is felt to be pulled. 1 point: Very inferior to Examples 6 and 19, bread is very chewy

[0057] (Bread is not dry) 5 points: Better than Examples 6 and 19, no dryness of bread felt at all 4 points: Equivalent to Examples 6 or 19, with almost no dryness of the bread. 3 points: Slightly inferior to Examples 6 and 19, the bread feels slightly dry 2 points: Inferior to Examples 6 and 19, bread feels dry 1 point: Very inferior to Examples 6 and 19, bread feels very dry

[0058] <Overall rating> Based on the evaluation results of the absence of stickiness and dryness of the bread, an overall evaluation was made. The evaluation criteria were as follows: A: Bread that is rated at 4.0 points or higher for both firmness and dryness. B: The evaluations of both the firmness and dryness of the bread were 3.5 points or more, and there was at least one score between 3.5 points and less than 4.0 points. C: Both the evaluation of the lack of firmness and the lack of dryness of the bread were 3.0 points or more, and at least one of the evaluations was 3.0 points or more but less than 3.5 points. D: The evaluation of both the lack of firmness and the lack of dryness of the bread was 2.0 points or more, and at least one of the evaluations was 2.0 points or more but less than 3.0 points. E: One or more items with less than 2.0 points in the evaluation of the lack of firmness and lack of dryness of bread

[0059] (Example 1) Preparation of soft French bread According to the formulation in Table 1, the sponge dough ingredients were mixed in a vertical mixer (Kanto Mixing Machinery Co., Ltd., "HPI-20M") at low speed for 3 minutes and high speed for 2 minutes, and kneaded at 24°C ± 1°C to obtain sponge dough. The sponge dough was left to stand for 4 hours at 29°C and 60% humidity to obtain sponge dough after the first fermentation. The sponge dough after the first fermentation and the ingredients for this kneaded dough excluding the sponge dough in Table 1, except for fats and oils, were added to the mixer and mixed at low speed for 2 minutes and medium speed for 4 minutes, then fats and oils were added and mixed at low speed for 2 minutes, medium speed for 4 minutes and high speed for 2 minutes, and kneaded at 27°C ± 1°C. After mixing, the dough was left to stand at 29°C and 60% humidity for 20 minutes to obtain the dough after the second fermentation. After the dough after the second fermentation was divided into 80g portions and rolled, the dough was left to stand at 29°C and 60% humidity for 20 minutes to obtain the dough after benching. The gaps between the rollers of a three-stage molder (Fujisawa Maruzen Co., Ltd., "FM31Z type") were set to 12mm, 8mm, and 4mm from the top, respectively, and the dough after benching was passed through it to degas to a dough thickness of about 6mm, and after rolling the dough into a rod shape, it was passed through a 35mm high spreading plate to obtain the dough after rod-shaped formation. The dough after rod-shaped formation was allowed to ferment for 40 minutes at 35°C and 75% humidity, and then baked for 10 minutes in an oven (MIWE Co., Ltd., "electro") with upper heat at 250°C and lower heat at 230°C to produce soft French bread. The soft French bread was allowed to cool at 25°C for 40 minutes, then frozen at -35°C for 60 minutes, and then stored at -20°C for 7 days to obtain frozen soft French bread. The frozen soft French bread was removed from the freezer and thawed and heated in a microwave oven ("NE-EH212" manufactured by Panasonic Corporation) at 750 W for 40 seconds until the core temperature of the bread reached 90°C or higher, thereby obtaining soft French bread after reheating in the microwave. The obtained soft French bread after being heated in the microwave was cooled at 25° C. for 10 minutes, and then subjected to a sensory evaluation for the chewiness, non-tackiness, and non-dryness. The results are shown in Table 1.

[0060] [Table 1]

[0061] (Example 2) Preparation of soft French bread According to the formulation in Table 1, soft French bread was made in the same manner as in Example 1, except that the added water of the ingredients for the dough other than the sponge dough in Example 1 was changed from 65 parts by weight to 50 parts by weight, and the processed starch was changed from 4 parts by weight to 1.5 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 1.

[0062] (Example 3) Preparation of soft French bread According to the formulation in Table 1, soft French bread was made in the same manner as in Example 1, except that the added water of the ingredients for the dough other than the sponge dough in Example 1 was changed from 65 parts by weight to 90 parts by weight, and the processed starch was changed from 4 parts by weight to 7 parts by weight.The soft French bread was then frozen, thawed and heated in a microwave oven, and then allowed to cool.After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 1.

[0063] (Comparative Example 1) Preparation of soft French bread According to the formulation in Table 1, soft French bread was made in the same manner as in Example 1, except that the added water of the ingredients for the dough other than the sponge dough in Example 1 was changed from 65 parts by weight to 45 parts by weight, and the processed starch was changed from 4 parts by weight to 1 part by weight.The soft French bread was then frozen, thawed and heated in a microwave oven, and then allowed to cool.After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 1.

[0064] (Comparative Example 2) Preparation of soft French bread According to the formulation in Table 1, soft French bread was made in the same manner as in Example 1, except that the added water of the ingredients for the dough other than the sponge dough in Example 1 was changed from 65 parts by weight to 100 parts by weight, and the processed starch was changed from 4 parts by weight to 7.5 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and then allowed to cool. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 1.

[0065] As is clear from Table 1, the soft French breads of Examples 1 to 3, in which the amount of added water was in the range of 80 to 120 parts by weight relative to 100 parts by weight of the flour in the dough, were evaluated as good for the lack of stickiness and lack of dryness. On the other hand, the soft French bread of Comparative Example 1, in which the amount of added water was as low as 75 parts by weight relative to 100 parts by weight of the flour in the dough, was evaluated as unsatisfactory for the lack of stickiness and lack of dryness. In addition, the soft French bread of Comparative Example 2, in which the amount of added water was as high as 130 parts by weight relative to 100 parts by weight of the flour in the dough, was evaluated as unsatisfactory for the lack of stickiness.

[0066] (Example 4) Preparation of soft French bread According to the composition of Table 2, soft French bread was prepared in the same manner as in Example 1, except that the processed starch in Example 1 was changed from 4 parts by weight to 1 part by weight, and the added water of the ingredients for the kneaded dough other than the sponge dough was changed from 65 parts by weight to 50 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 2.

[0067] [Table 2]

[0068] (Example 5) Preparation of soft French bread According to the composition of Table 2, soft French bread was prepared in the same manner as in Example 1, except that the processed starch in Example 1 was changed from 4 parts by weight to 7 parts by weight, and the added water of the ingredients for the kneaded dough other than the sponge dough was changed from 65 parts by weight to 70 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 2.

[0069] (Comparative Example 3) Preparation of soft French bread According to the composition of Table 2, soft French bread was prepared in the same manner as in Example 1, except that the processed starch in Example 1 was changed from 4 parts by weight to 0.5 parts by weight, and the added water of the ingredients for the main kneaded dough other than the sponge dough was changed from 65 parts by weight to 50 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and then allowed to cool. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 2.

[0070] (Comparative Example 4) Preparation of soft French bread According to the composition of Table 2, soft French bread was prepared in the same manner as in Example 1, except that the processed starch in Example 1 was changed from 4 parts by weight to 8 parts by weight, and the added water of the ingredients for the kneaded dough other than the sponge dough was changed from 65 parts by weight to 70 parts by weight. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 2.

[0071] As is clear from Table 2, the soft French breads of Examples 1, 4, and 5, in which the content of processed starch is in the range of 1 to 7 parts by weight relative to 100 parts by weight of flour in the dough, were evaluated as having good results in terms of the lack of stickiness and the lack of dryness of the bread. On the other hand, the soft French bread of Comparative Example 3, in which the content of processed starch is as low as 0.5 parts by weight relative to 100 parts by weight of flour in the dough, was evaluated as having insufficient results in terms of the lack of stickiness and the lack of dryness of the bread. In addition, the soft French bread of Comparative Example 4, in which the content of processed starch is as high as 8 parts by weight relative to 100 parts by weight of flour in the dough, was evaluated as having insufficient results in terms of the lack of stickiness of the bread.

[0072] (Examples 6 and 7, and Comparative Examples 5 and 6) Preparation of soft French bread According to the formulation in Table 3, soft French bread was prepared in the same manner as in Example 1, except that in Example 1, the processed starch with a difference in maximum load with corn starch of 0.47 N was changed to a processed starch with a difference in maximum load with corn starch of 0.38 N (Example 6), 0.75 N (Example 7), 0.28 N (Comparative Example 5), or 0 N (Comparative Example 6). The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 3.

[0073] [Table 3]

[0074] As is clear from Table 3, the soft French breads of Examples 1, 6, and 7, which used processed starches with a difference in maximum load with cornstarch in the range of 0.32 to 1.2 N, were evaluated as having good results in terms of the absence of stickiness and dryness of the bread. On the other hand, the soft French breads of Comparative Examples 5 and 6, which used processed starches with a difference in maximum load with cornstarch outside the range of 0.32 to 1.2 N, were evaluated as having poor results in terms of the absence of stickiness and dryness of the bread.

[0075] (Examples 8 and 9, and Comparative Examples 7 and 8) Preparation of soft French bread Soft French bread was prepared in the same manner as in Example 1, except that the 0.002 parts by weight of the heat-stable protease in Example 1 was changed to 0.00013 parts by weight (Example 8), 0.00245 parts by weight (Example 9), 0.00007 parts by weight (Comparative Example 7), or 0.0034 parts by weight (Comparative Example 8) according to the formulation in Table 4. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 4.

[0076] [Table 4]

[0077] As is clear from Table 4, the soft French breads of Examples 1, 8 and 9, in which the content of heat-resistant protease is in the range of 50-1300U per 100g of flour in the dough, were evaluated as good for the lack of stickiness and lack of dryness. On the other hand, the soft French bread of Comparative Example 7, in which the content of heat-resistant protease is as low as 28U per 100g of flour in the dough, was evaluated as insufficient for the lack of stickiness. In addition, the soft French bread of Comparative Example 8, in which the content of heat-resistant protease is as high as 1360U per 100g of flour in the dough, was evaluated as insufficient for the lack of dryness.

[0078] (Comparative Examples 9 and 10) Preparation of soft French bread Soft French bread was prepared in the same manner as in Example 1, except that the heat-stable protease in Example 1 was changed to a non-heat-stable protease according to the composition in Table 4. The soft French bread was then frozen, thawed and heated in a microwave oven, and then allowed to cool. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 4.

[0079] As is clear from Table 4, the soft French breads of Comparative Examples 9 and 10, in which a non-heat-stable protease was used, received insufficient results in terms of the lack of dryness of the bread.

[0080] (Examples 10 and 11, and Comparative Examples 11 and 12) Preparation of soft French bread Soft French bread was prepared in the same manner as in Example 1, except that the 0.0025 parts by weight of the oxidizing agent in Example 1 was changed to 0.0002 parts by weight (Example 10), 0.008 parts by weight (Example 11), 0.0001 parts by weight (Comparative Example 11), or 0.01 parts by weight (Comparative Example 12) according to the formulation in Table 5. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 5.

[0081] [Table 5]

[0082] As is clear from Table 5, the soft French breads of Examples 1, 10 and 11, in which the content of the oxidizing agent is in the range of 0.0002 to 0.009 parts by weight relative to 100 parts by weight of the flour in the bread dough, were evaluated as having good results in terms of the lack of firmness and the lack of dryness of the bread. On the other hand, the soft French bread of Comparative Example 11, in which the content of the oxidizing agent is as low as 0.0001 parts by weight, was evaluated as having insufficient results in terms of the lack of firmness and the lack of dryness of the bread. In addition, the soft French bread of Comparative Example 12, in which the content of the oxidizing agent is as high as 0.01 parts by weight, was evaluated as having insufficient results in terms of the lack of firmness and the lack of dryness of the bread.

[0083] (Examples 12 to 14) Preparation of soft French bread Soft French bread was prepared in the same manner as in Example 1, except that the 0.014 parts by weight of endo-amylase in Example 1 was changed to 0.0015 parts by weight (Example 12), 0.08 parts by weight (Example 13), or 0 parts by weight (Example 14) according to the formulation in Table 6. The soft French bread was then frozen, thawed and heated in a microwave oven, and then allowed to cool. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 6.

[0084] [Table 6]

[0085] As is clear from Table 6, the soft French breads of Examples 1 and 12 to 14, in which the content of endo-amylase was 300 U or less per 100 g of flour in the dough, were evaluated as being good in terms of the lack of stickiness and the lack of dryness of the bread. In particular, the soft French breads of Examples 1, 12, and 13, in which the content of endo-amylase was in the range of 5 to 300 U per 100 g of flour in the dough, were evaluated as being more favorable.

[0086] (Examples 15 to 17) Preparation of soft French bread Soft French bread was prepared in the same manner as in Example 1, except that the 0.022 parts by weight of the reducing agent-containing powder in Example 1 was changed to 0 parts by weight (Example 15), 0.006 parts by weight (Example 16), or 0.2 parts by weight (Example 17) according to the composition in Table 7. The soft French bread was then frozen, thawed and heated in a microwave oven, and allowed to cool further. After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 7.

[0087] [Table 7]

[0088] As is clear from Table 7, the soft French breads of Examples 1 and 15 to 17, in which the content of the reducing agent was 0.008 parts by weight or less per 100 parts by weight of the flour in the dough, were evaluated as being good in terms of the lack of stickiness and the lack of dryness of the bread. In particular, the soft French breads of Examples 1, 16, and 17, in which the content of the reducing agent was in the range of 0.0002 to 0.008 parts by weight per 100 parts by weight of the flour in the dough, were evaluated as being more favorable.

[0089] (Example 18) Preparation of sweet bread According to the formulation in Table 8, the ingredients for the sponge dough were mixed in a vertical mixer (Kanto Mixing Machinery Co., Ltd., "HPI-20M") at low speed for 3 minutes and high speed for 2 minutes, and kneaded at 25°C ± 1°C to obtain sponge dough. The sponge dough was left to stand for 2.5 hours at 29°C and 60% humidity to obtain sponge dough after the first fermentation. The sponge dough after the first fermentation and the ingredients for the main dough except for the sponge dough in Table 1, except for fats and oils, were added to the mixer and mixed at low speed for 2 minutes, medium speed for 5 minutes and high speed for 2 minutes, then fats and oils were added and mixed at low speed for 2 minutes, medium speed for 3 minutes and high speed for 1 minute, and kneaded at 27°C ± 1°C. After mixing, the dough was left to stand at 29°C and 60% humidity for 20 minutes to obtain the dough after the second fermentation. The dough after the second fermentation was divided into 60g portions and rolled, and then left to stand at 29°C and 60% humidity for 20 minutes to obtain the dough after benching. The gaps between the rollers of a three-stage molder (Fujisawa Maruzen Co., Ltd., "FM31Z type") were set to 12mm, 8mm, and 2mm from the top stage, respectively, and the dough after benching was passed through the mold to degas the dough to a thickness of about 4mm, rolled into a rod shape, and then passed through a 22mm-high spreading plate to obtain the dough after rod-shape formation. The dough after rod-shape formation was subjected to final fermentation for 70 minutes at 35°C and humidity 75%, and then baked for 10 minutes in an oven (Fujisawa Maruzen Co., Ltd., "Prince II") with upper heat at 200°C and lower heat at 200°C to obtain sweet bread. The sweet bun was allowed to cool at 25°C for 40 minutes, then frozen at -35°C for 60 minutes, and then stored at -20°C for 7 days to obtain frozen sweet buns. The frozen sweet buns were removed from the freezer and thawed and heated in a microwave oven ("NE-EH212" manufactured by Panasonic Corporation) at 750 W for 30 seconds until the core temperature of the bread reached 90°C or higher, to obtain sweet buns after reheating in the microwave. The resulting sweet bread was cooled at 25° C. for 10 minutes after being heated in the microwave, and then subjected to a sensory evaluation for chewiness, lack of elasticity, and lack of dryness. The results are shown in Table 8.

[0090] [Table 8]

[0091] (Example 19) Preparation of sweet bread In accordance with the formulation in Table 8, sweet buns were prepared in the same manner as in Example 18, except that in Example 18, 5 parts by weight of whole eggs were changed to 7 parts by weight, and the added water of the ingredients for the kneaded dough other than the sponge dough was changed from 56 parts by weight to 54 parts by weight.The sweet buns were then frozen, thawed and heated in a microwave oven, and allowed to cool further.After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 8.

[0092] (Example 20) Preparation of sweet bread In accordance with the formulation in Table 8, sweet buns were made in the same manner as in Example 18, except that in Example 18, the 5 parts by weight of whole eggs were changed to 10 parts by weight, and the amount of added water for the ingredients for the kneaded dough other than the sponge dough was changed from 56 parts by weight to 52 parts by weight.The sweet buns were then frozen, thawed and heated in a microwave oven, and allowed to cool further.After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 8.

[0093] (Comparative Example 13) Preparation of sweet bread In accordance with the formulation in Table 8, sweet buns were made in the same manner as in Example 18, except that in Example 18, 5 parts by weight of whole eggs were changed to 15 parts by weight, and the amount of added water for the ingredients for the kneaded dough other than the sponge dough was changed from 56 parts by weight to 49 parts by weight.The sweet buns were then frozen, thawed and heated in a microwave oven, and allowed to cool further.After that, a sensory evaluation was performed on the chewiness, lack of elasticity, and lack of dryness, and the results are shown in Table 8.

[0094] As is clear from Table 8, the sweet breads of Examples 18 to 20, in which the egg content was 10 parts by weight or less per 100 parts by weight of the flour in the dough, were evaluated as being good in terms of the firmness and dryness of the bread. On the other hand, the sweet bread of Comparative Example 13, in which the egg content was 15 parts by weight, which was high per 100 parts by weight of the flour in the dough, was evaluated as being unsatisfactory in terms of the firmness and dryness of the bread.

Claims

1. A bread dough comprising flour, The content of the emulsifier is 0 to 0.05 parts by weight and the content of the egg is 0 to 10 parts by weight relative to 100 parts by weight of the flour; The composition contains, relative to 100 parts by weight of the grain flour, 1 to 7 parts by weight of a processed starch having a difference in maximum load from corn starch of 0.32 to 1.2 N as determined by the following method, 0.1 to 5 parts by weight (dry weight) of baker's yeast, 0.0002 to 0.009 parts by weight of an oxidizing agent, and 80 to 120 parts by weight of water; The bread dough contains 50 to 1,300 U of a heat-resistant protease having an optimum temperature of 75 to 85°C per 100 g of the grain flour. Difference in maximum load with cornstarch = Maximum load value Y - Maximum load value X (N) Maximum load value X: 300g of wheat flour, 6g of salt, 270g of water, and 12g of cornstarch were mixed at low speed for 5 minutes, and then kept at 20°C for 20 minutes to prepare a dough. 50g of the dough was placed in a cylindrical container with a height of 8cm and an inner diameter of 5cm, and the maximum load value (N) was measured using a creep meter ("Leoner" manufactured by Yamaden Co., Ltd., model number: RE2-3305S) in texture mode under the following conditions: load cell: 20N, plunger: L-shaped (major axis 75mm, minor axis 38mm, cross-sectional diameter 4mm), storage pitch: 0.01sec, measurement speed: 10mm / sec, sample thickness: 10mm, compression rate: 10%, and contact area: 150mm2. Maximum load value Y: Maximum load value Y (N) obtained by the same method except that the corn starch at the maximum load value X is changed to processed starch.

2. The bread dough according to claim 1 , wherein the modified starch is hydroxypropylated phosphate cross-linked starch.

3. The bread dough according to claim 1 or 2, further comprising 5 to 300 U of endo-amylase per 100 g of the flour.

4. The bread dough according to any one of claims 1 to 3, further comprising 0.0002 to 0.008 parts by weight of a reducing agent per 100 parts by weight of the flour.

5. Bread prepared by heating the dough according to any one of claims 1 to 4.

6. Frozen bread obtained by freezing the bread according to claim 5.

7. A method for producing bread, comprising the steps of forming and fermenting the bread dough according to any one of claims 1 to 4, and then cooking the dough.

8. A method for producing frozen bread, comprising the step of producing bread by the method according to claim 7, and then freezing the bread until its temperature reaches -10°C or lower.

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