Frozen dough for layered leavened foods

Abstract

This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough has a specific volume of 0.8-1.5 cm3 / g. The kneaded flour dough (détrempe) layer contains 80-750 units (U) of specific heat-resistant α-amylase per 100g of the flour. The kneaded flour dough (détrempe) layer contains 0-90 units (U) of transglutaminase per 100g of the flour.

Description

[Technical Field]

[0001] The present invention relates to a frozen dough for a layered puffed food, a layered puffed food, and a method for producing the same. [Background technology]

[0002] Layered puffed foods, such as croissants and Danish pastries, are one of the most popular breads in the world, characterized by their volume and crispy texture. This crispy texture is achieved by baking a bread dough consisting of alternating layers of flour dough (detramp) and fat compositions such as butter or margarine. However, to obtain high-quality layered dough, the hardness of the dough (detramp) and fat composition must be adjusted to an appropriate range, and then the dough must be carefully folded. Therefore, in order to provide freshly baked layered puffed foods of high quality (volume, crispy texture, appearance, and uniformity of the inner layer) at each store, skilled technicians with advanced skills are required.

[0003] Therefore, in order to provide high-quality freshly baked layered puffed foods even without skilled staff at each store, bread dough made by freezing laminated dough produced by skilled staff is being used. In particular, shaped frozen bread dough made by freezing shaped laminated dough is widely used worldwide. However, such frozen bread dough usually needs to be thawed, subjected to a final fermentation, and then baked, which poses the problem of taking several hours to bake the bread. Furthermore, from the perspective of transportation costs, it is desirable for frozen bread dough to have a small specific volume.

[0004] To solve these problems, Patent Document 1 discloses that a layered puffed food can be obtained by directly baking frozen layered dough containing wheat flour, a specific amount of water, yeast, an emulsifier, and pectin and having a specific volume of less than 1.7 mL / g in an oven without thawing. According to this method, the specific volume of the frozen bread dough is small and the time required for baking is shortened, but the resulting layered puffed food has problems such as a rough appearance, an uneven inner layer, and a lack of a crispy texture.

[0005] Furthermore, Patent Document 2 describes that when a frozen bread dough is formed by folding an oil or fat composition into bread dough containing a bread quality improver containing transglutaminase, L-ascorbic acid, an emulsifier, gluten, and a food enzyme, and the resulting dough is baked, croissants can be obtained without compromising the quality of the bread, such as the loaf volume, height, and specific volume. However, the method disclosed in this document uses a large amount of transglutaminase, which results in the problem that the resulting croissants tend to have a rough appearance, an uneven inner layer, and an insufficient crispy texture. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Special Publication No. 11-507841 [Patent Document 2] WO 14 / 157577 Summary of the Invention [Problem to be solved by the invention]

[0007] In view of the above-mentioned current situation, the object of the present invention is to provide a frozen bread dough that does not require fermentation after thawing and before baking, and that, despite its small specific volume, can produce a layered puffed food with a large volume, a less rough appearance, a uniform inner layer, and a crispy texture when baked; a layered puffed food baked from said frozen bread dough; and methods for producing the same. [Means for solving the problem]

[0008] As a result of extensive research to solve the above-mentioned problems, the inventors have discovered that a layered puffed food product can be provided which is made by alternating layers of kneaded dough (detramp) containing a specific amount of a specific heat-resistant α-amylase and having a transglutaminase content of a specific amount or less with layers of an oil or fat composition, and which is frozen, does not require fermentation after thawing and before baking, and which, despite its small specific volume, when baked has a large volume, has a minimally rough exterior, a uniform inner layer, and a crispy texture, thereby completing the present invention.

[0009] That is, the first aspect of the present invention is a frozen bread dough for layered leavened food, which is obtained by alternately laminating dough layers (detramp) containing flour, yeast, and water and oil and fat composition layers and freezing the resulting mixture, and the frozen bread dough has a specific volume of 0.8 to 1.5 cm. 3 / g, the kneaded dough (detramp) layer contains 80 to 750 units (U) of the following thermostable α-amylase per 100 g of the cereal flour, and the content of transglutaminase in the kneaded dough (detramp) layer per 100 g of the cereal flour is 0 to 90 units (U). Thermostable α-amylase: An α-amylase whose optimum temperature is in the range of 60 to 80°C, whose enzymatic activity after heat treatment at 70°C for 10 minutes is 60% or more of the enzymatic activity before heat treatment, and whose enzymatic activity after heat treatment at 90°C for 10 minutes is 10% or less of the enzymatic activity before heat treatment. Preferably, the kneaded dough (detramp) layer further contains pectin and / or gluten. Preferably, the pectin content (parts by weight) and the gluten content (parts by weight) per 100 parts by weight of the flour are within regions (A) and (B) in Figure 1. Preferably, the kneaded dough (detramp) layer further contains at least one oxidizing agent for bread dough selected from the group consisting of ascorbic acid, vitamin E, bromate, cystine, gluconic acids, catalase, and glucose oxidase. Preferably, the content of the oxidizing agent for bread dough is 0.01 to 0.2 parts by weight per 100 parts by weight of the flour. Preferably, the yeast is a freeze-tolerant yeast. The second aspect of the present invention relates to a layered puffed food product obtained by baking the frozen bread dough. In a third aspect of the present invention, a bread dough is formed by alternately laminating a kneaded dough (detramp) layer and an oil or fat composition layer, the dough containing flour, yeast, and water, and containing 80 to 750 units (U) of the thermostable α-amylase per 100 g of the flour, and a transglutaminase content of 0 to 90 units (U) per 100 g of the flour, and the dough is fermented at 5 to 40°C for 5 to 160 minutes. The dough is then frozen until the temperature of the dough reaches -10°C or below, and the dough is stored in a container having a specific volume of 0.8 to 1.5 cm. 3 The present invention relates to a method for producing frozen dough for layered puffed foods, which comprises a step of obtaining frozen dough of 1 / g. The fourth aspect of the present invention is a method for producing a frozen bread dough having a specific volume of 5 to 10 cm3, which comprises the steps of producing frozen bread dough by the above-mentioned method, thawing the frozen bread dough, and baking the dough. 3 The present invention relates to a method for producing a layered puffed food product having a mass of 10 ... [Effects of the Invention]

[0010] According to the present invention, it is possible to provide frozen bread dough that does not require fermentation after thawing and before baking, and that, despite its small specific volume, can give a layered puffed food product when baked that has a large volume, is less rough on the outside, has a uniform inner layer, and has a crispy texture, as well as layered puffed foods baked from the frozen bread dough, and methods for producing them. [Brief explanation of the drawings]

[0011] [Figure 1] Graph showing preferred ranges of pectin content and gluten content [Figure 2] Graph showing more preferable ranges of pectin content and gluten content [Figure 3] Graph showing more preferable ranges of pectin content and gluten content [Figure 4] Graph showing particularly preferred ranges of pectin content and gluten content DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described in more detail below. The frozen bread dough of the present invention refers to a layered frozen bread dough in which kneaded dough (detramp) layers containing flour, yeast, and water and oil and fat composition layers are alternately layered and frozen. Specifically, the dough is produced by layering a folding oil and fat composition (e.g., roll-in margarine) on a thinly rolled out kneaded dough and folding it multiple times to form a layered dough in which kneaded dough (detramp) layers and oil and fat composition layers are alternately layered, followed by fermentation and freezing. The frozen bread dough can be thawed and baked to form a layered puffed food. Examples of layered puffed foods include Danish pastries, pastries, pies, croissants, and tarts.

[0013] The frozen dough of the present invention preferably has a small specific volume from the viewpoint of transportation costs. Specifically, the specific volume of the frozen dough is 0.8 to 1.5 cm. 3 / g, and 0.85 to 1.3 cm 3 / g is more preferable, and 0.9 to 1.15 cm 3 / g is more preferable, and 1.05 to 1.15 cm 3 / g is particularly preferred. 3 If the specific volume exceeds 0.8 cm / g, not only will transportation costs increase, but the bubble membranes in the frozen dough will become thinner, and the bubble membranes will be damaged by temperature increases and impacts during transportation and handling, resulting in an insufficient volume in the layered expanded food obtained by baking, and a crispy texture may not be obtained. 3 Frozen dough with a specific volume below 1 / g can be difficult to produce. The specific volume of frozen dough can be controlled primarily by adjusting the temperature and time of fermentation before freezing.

[0014] The fat or oil composition layer contained in the frozen bread dough of the present invention is constituted by the fat or oil composition for folding.

[0015] The type of fat or oil contained in the fat or oil composition for folding is not particularly limited, as long as it is an edible fat or oil that can be used to produce layered puffed foods and has the physical properties required for a fat or oil composition for folding. Specific examples include liquid oils such as butter, palm-based fats, rapeseed oil, soybean oil, corn oil, rice bran oil, and cottonseed oil, lauric fats such as palm kernel oil and coconut oil, animal fats such as beef tallow and lard, fish oil, milk fat, fractionated oils thereof, interesterified oil, and extremely hardened oil. These fats or oils can be mixed in any ratio and used.

[0016] Furthermore, the fat and oil composition for folding can be a sheet- or chip-shaped fat and oil composition such as shortening, margarine, or fat spread, which is obtained by adding oil-soluble ingredients such as emulsifiers and flavorings as needed to melted edible fat and oil and mixing to obtain an oil phase, then adding an aqueous phase in which water-soluble ingredients are dissolved as needed to the oil phase, followed by rapid cooling and kneading. However, unlike the fat and oil composition for kneading described below, the fat and oil composition for folding needs to be folded uniformly without being kneaded into a dough mainly composed of cereal flour, and therefore it is preferable to carry out the kneading so as not to impair the firmness of the fat and oil composition.

[0017] The fat and oil composition for folding preferably has a fat content of 60 to 100% by weight and a water content of 0 to 40% by weight so as not to impair firmness. If the fat and oil content are outside these ranges, the volume of the layered puffed food obtained by baking may be insufficient.

[0018] The oil-and-fat composition for folding is preferably used so that the oil content of the oil-and-fat composition for folding is 20 to 100 parts by weight per 100 parts by weight of the flour in the kneaded dough (detramp) layer, more preferably 20 to 80 parts by weight, even more preferably 30 to 70 parts by weight, and particularly preferably 30 to 60 parts by weight. If the oil content of the oil-and-fat composition for folding is less than 20 parts by weight, the volume and crispy texture of the layered puffed food obtained by baking may be insufficient. If the oil content is more than 100 parts by weight, the oil may seep out of the dough during baking, making the layered puffed food sticky after baking and impairing its crispy texture.

[0019] Next, the kneaded dough (detramp) layer will be described. The kneaded dough (detramp) layer contained in the frozen bread dough of the present invention is mainly made of cereal flour and contains at least yeast, water, and a specific heat-resistant α-amylase. It may also contain transglutaminase, pectin, gluten, an oxidizing agent for bread dough, etc.

[0020] The cereal flour is prepared by grinding grains into powder, and can be any flour commonly used in the production of bread, without any particular limitations on its origin or degree of refinement. Examples of origins of cereal flour include wheat, barley, rye, buckwheat, rice, corn, soybeans, etc. From the viewpoint of the volume of the layered puffed food obtained by baking, wheat, barley, and rye are preferred, and wheat is more preferred. Examples of wheat-derived cereal flour that can be used include strong flour, semi-strong flour, extra-strong flour, medium-strength flour, and weak flour. Regarding the degree of refinement, highly refined ordinary wheat flour may be used, or less refined flour such as graham flour or whole wheat flour may be used.

[0021] The yeast may be any baker's yeast commonly used in the production of breads, including, for example, fresh yeast, semi-dry yeast, and dry yeast.

[0022] The yeast is preferably freeze-tolerant yeast from the viewpoint of the volume of the layered puffed food obtained by baking. Using yeast that is not freeze-tolerant may result in increased sterilization during baking, making it difficult to achieve the volume of the layered puffed food. Here, freeze-tolerant yeast refers to baker's yeast that, when used to prepare bread dough and frozen at -20°C for 30 days, exhibits a fermentation activity that is 80% or more of the fermentation activity exhibited before frozen storage. The fermentation activity is expressed as the amount of gas generated from the dough (ml) measured using a Fermograph (manufactured by Atto Co., Ltd.). Examples of freeze-tolerant yeast include Saccharomyces cerevisiae CFB27-1 (deposit number FERM P-15903, described in Japanese Patent No. 4357007).

[0023] The content of the yeast is preferably 0.1 to 3.5 parts by dry weight, more preferably 0.5 to 3.4 parts by weight, and even more preferably 0.75 to 3.2 parts by weight, per 100 parts by weight of the flour. If the content is more than 3.5 parts by weight, excessive fermentation of the dough occurs during the process of folding the oil-and-fat composition into the dough, resulting in an imbalance in the extensibility of the dough and the oil-and-fat composition. This can lead to inconsistent folding of the dough (detramp) layer and the oil-and-fat composition layer, resulting in insufficient volume and uniformity of the inner layer of the layered puffed food obtained after baking. Furthermore, the flavor of the yeast itself may remain as an unpleasant taste. On the other hand, if the content is less than 0.1 parts by weight, the amount of carbon dioxide produced by the yeast is too small, resulting in an air bubble film in the dough that is too thick, preventing sufficient oven expansion, and the volume and crispy texture of the layered puffed food obtained after baking may be insufficient.

[0024] The moisture content of the frozen bread dough of the present invention includes the moisture added to the kneaded dough (detramp) layer, as well as moisture derived from ingredients incorporated into the kneaded dough (detramp) layer, such as flour, yeast, eggs, and dairy ingredients, and moisture derived from the oil and fat composition for folding. The moisture content of the frozen bread dough is preferably 50 to 140 parts by weight, more preferably 60 to 120 parts by weight, and even more preferably 60 to 100 parts by weight, per 100 parts by weight of the flour. If the moisture content is less than 50 parts by weight or more than 140 parts by weight, the layered puffed food obtained by baking may have a rough appearance or may lack volume. The moisture content can be measured by conventional methods, such as atmospheric pressure drying or reduced pressure drying.

[0025] The kneaded dough (detramp) layer contained in the frozen bread dough of the present invention contains α-amylase. α-Amylase refers to an enzyme that catalyzes the hydrolysis of the α-1,4-glycosidic bond between glucose monomers that constitute amylose and amylopectin. In the present invention, the activity of α-amylase is suppressed in the process prior to freezing the dough, and a specific thermostable α-amylase is used so that α-amylase is active primarily during baking of the dough. The thermostable α-amylase has an optimum temperature range of 60 to 80°C, and after 10 minutes of heat treatment at 70°C, its enzymatic activity is 60% or more of its pre-heat-treatment activity, and after 10 minutes of heat treatment at 90°C, its enzymatic activity is 10% or less of its pre-heat-treatment activity.

[0026] The optimum temperature refers to the temperature at which the enzyme activity is highest under specific pH conditions that do not impair the enzyme activity. The pH conditions that do not impair the enzyme activity vary depending on the organism and type of thermostable α-amylase. For example, for thermostable α-amylase derived from Aspergillus niger, the optimum temperature is pH 4 to 6.

[0027] The heat treatment refers to a procedure in which the thermostable α-amylase is dissolved in a buffer solution of an appropriate pH and the solution is maintained at a specific temperature for a specific period of time. The pH of the buffer solution can be selected arbitrarily as long as it does not impair the enzymatic activity of the thermostable α-amylase. However, to obtain stable measurement results, it is desirable to use a buffer solution adjusted to approximately the optimal pH for the thermostable α-amylase. The optimal pH varies depending on the source organism and type of the thermostable α-amylase. For example, the optimal pH is approximately pH 4.5 for thermostable α-amylase derived from Aspergillus niger and approximately pH 5.0 for thermostable α-amylase derived from Bacillus subtilis. When dissolving the thermostable α-amylase in a buffer solution, it is preferable to dissolve the thermostable α-amylase in a concentration range that allows the thermostable α-amylase to be uniformly dispersed in the buffer solution. The concentration range that allows uniform dispersion varies depending on the type and source organism of the thermostable α-amylase, and the dispersant in the case of a powder formulation, but should be at least 100 cm of the buffer solution. 3 It is sufficient to dissolve approximately 100 to 1000 U of thermostable α-amylase per 1000 ml of dough; even if the amount is more than this, there is no problem as long as the dough is uniformly dispersed. Alternatively, the thermostable α-amylase may be dissolved directly in a buffer solution, or, if the thermostable α-amylase is contained in the dough, the thermostable α-amylase may be extracted from the dough into a buffer solution and then dissolved. The enzyme activity before heat treatment is measured at 40°C according to the definition of amylase activity, i.e., starch saccharifying activity. The enzyme activity after heat treatment is measured at 40°C after the heated buffer solution has been quickly cooled.

[0028] The thermostable α-amylase may be of any organism of origin or type as long as it has the above-mentioned activity characteristics, but examples include those derived from molds such as Aspergillus niger and those derived from eubacteria such as Bacillus subtilis. These may be used alone or in combination of two or more types.

[0029] The content of the heat-resistant α-amylase in the dough (detramp) layer is preferably 80 to 750 units (U) per 100 g of flour, more preferably 90 to 600 U, even more preferably 105 to 450 U, and particularly preferably 120 to 300 U. If the content is less than 80 U, the α-amylase activity during baking is insufficient, and the dough (detramp) layer is too hard during baking, which can result in the baked layered puffed food having insufficient volume and inner layer uniformity, or an inability to obtain a crispy texture. If the content is more than 750 U, the α-amylase activity during baking is excessive, and the dough (detramp) layer is too soft during baking, which can result in the baked layered puffed food not obtaining a crispy texture. The heat-resistant α-amylase may be added directly to the dough (detramp) layer, or may be added after being dispersed in oil or powder in advance.

[0030] The amylase activity can be measured according to the method described in the "Industrial Amylase" section of the Japanese Industrial Standards (JIS K7001-1972). This method expresses amylase activity in terms of starch saccharifying power, with one unit of starch saccharifying power representing the amount of enzyme that produces reducing sugars equivalent to 1 mg of glucose per minute under reaction conditions of 40°C for 10 minutes. Therefore, the content (U) of thermostable amylase per 100 g of flour is the product of the specific activity (U / g) of the thermostable amylase and the weight (g) of the amylase.

[0031] The kneaded dough (detramp) layer contained in the frozen bread dough of the present invention may or may not contain transglutaminase. Transglutaminase refers to an enzyme that has the activity of catalyzing an acyl transfer reaction in which glutamine residues in proteins or peptides act as donors and lysine residues act as acceptors. Transglutaminases are known to be derived from various sources, including animals, fish, and microorganisms, but any transglutaminase from any source can be used as long as it has the above activity.

[0032] In the dough (detramp) layer, the transglutaminase content is preferably low in order to obtain the crispy texture preferred in layered puffed foods. Specifically, it is preferably 90 units (U) or less per 100 g of flour, more preferably 45 U or less, even more preferably 10 U or less, even more preferably 1 U or less, particularly preferably 0.2 U or less, and most preferably 0.02 U or less. If the content is more than 90 U, the appearance and inner layer uniformity of the layered puffed food obtained by baking may be insufficient, and a crispy texture may not be obtained. Note that transglutaminase may be added directly to the dough (detramp) layer, or may be added in a state where it has been dispersed in oil or powder beforehand.

[0033] The enzymatic activity of the transglutaminase can be calculated by reacting benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, forming an iron complex from the resulting hydroxamic acid in the presence of trichloroacetic acid, measuring the absorbance at 525 nm, and determining the amount of hydroxamic acid from a calibration curve. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37°C and pH 6.0 is defined as 1 unit (U). The transglutaminase content (U) per 100 g of flour mentioned above is the product of the specific activity of transglutaminase (U / g) and the weight content (g).

[0034] From the viewpoint of the volume of the layered puffed food obtained by baking, the dough layer (detramp) preferably further contains pectin and / or gluten.

[0035] The gluten is not particularly limited as long as it is selected from grains, and gluten derived from grains such as wheat, barley, and rye can be used. There is also no particular limitation on the origin of the grain, and gluten derived from grain flour from various regions such as North America, Europe, Asia, and Australia can be used. From the viewpoint of the volume and the smooth appearance of the layered puffed food obtained by baking, the origin of the grain is preferably North America, Europe, or Australia, and more preferably Australia.

[0036] The pectin is not particularly limited as long as it is selected from plants, and pectins derived from citrus fruits, apples, beets, etc. can be used. Generally, pectins can be broadly classified into HM (High Methylester) pectins, which have an esterification degree of 50% or more, and LM (Low Methylester) pectins, which have an esterification degree of less than 50%, but in the present invention, either type of pectin can be used regardless of the esterification degree. HM pectin is preferred from the viewpoints of the smooth appearance of the layered expanded food obtained by baking, the volume, and the uniformity of the inner layer.

[0037] By further containing pectin and / or gluten, the volume of the layered puffed food is improved. From the viewpoint of achieving both the volume of the layered puffed food, a less rough appearance, a uniform inner layer, and a crispy texture, the content (parts by weight) of the pectin and the content (parts by weight) of the gluten relative to 100 parts by weight of the grain flour are within the range of region (A) in FIG. 1: (0≦X≦3, 0≦Y≦15) and region (B): (X≧3, 0≦Y≦15 / 7×[(10−X)×(4+X)] 1 / 2 2, the amount is preferably within the range (A): (0≦X≦3, 0≦Y≦15) and the range (C): (3≦X≦5, 0≦Y≦5 / 7×[(10−X)×(4+X)] 1 / 2 ), more preferably within region (D) in Figure 3 (0≦X≦5, 0≦Y≦10), and particularly preferably within region (E) in Figure 4 (1≦X≦5, 1≦Y≦8). Here, X is the pectin content (parts by weight) relative to 100 parts by weight of the grain flour, and Y is the gluten content (parts by weight) relative to 100 parts by weight of the grain flour.

[0038] From the viewpoint of the volume of the layered puffed food obtained by baking, the dough (detramp) layer preferably further contains at least one oxidizing agent for bread dough selected from the group consisting of ascorbic acid, vitamin E, bromate, cystine, gluconic acids, catalase, and glucose oxidase. By further containing such an oxidizing agent for bread dough, the volume of the layered puffed food can be improved.

[0039] In order to achieve both the volume of the layered puffed food and a crispy texture, the content of the oxidizing agent for bread dough is preferably 0.01 to 0.2 parts by weight per 100 parts by weight of the cereal flour, more preferably 0.015 to 0.15 parts by weight, and even more preferably 0.015 to 0.1 parts by weight.

[0040] The kneading dough (detramp) layer may further contain an oil-and-fat composition for kneading. The type of oil-and-fat contained in the oil-and-fat composition for kneading is not particularly limited as long as it is an edible oil-and-fat that can be kneaded into bread dough, and specific examples thereof include the same types of oil-and-fat as those for the above-mentioned oil-and-fat composition for folding.

[0041] Examples of the oil-and-fat composition for kneading include shortening, which is obtained by adding oil-soluble ingredients such as emulsifiers and flavorings, as needed, to melted edible oils and fats, mixing the resulting oil phase, and then rapidly cooling and kneading the resulting mixture; water-in-oil oil-and-fat compositions such as margarine and fat spreads, which are obtained by adding oil-soluble ingredients such as emulsifiers and flavorings, as needed, to melted edible oils and fats, mixing the resulting oil phase, and then adding an aqueous phase in which water-soluble ingredients have been dissolved, as needed, to the oil phase, followed by rapidly cooling and kneading the resulting mixture; and oil-in-water oil-and-fat compositions such as cream, which are obtained by adding any oil or oil-soluble ingredient to an aqueous phase in which water-soluble ingredients such as proteins have been dissolved, followed by homogenization. Edible oils and fats can also be used as they are.

[0042] The oil-and-fat composition for kneading is preferably blended so that the oil content of the oil-and-fat composition for kneading is 0 to 50 parts by weight per 100 parts by weight of the flour in the kneaded dough (detramp) layer, more preferably 0 to 40 parts by weight, even more preferably 0 to 30 parts by weight, and particularly preferably 0 to 20 parts by weight. If the amount is more than 50 parts by weight, the oil and fat may seep out of the dough during baking, making the layered puffed food sticky after baking and losing its crispy texture.

[0043] The total content of the oil-and-fat composition for folding and the oil-and-fat composition for kneading is preferably adjusted so that the total amount of oil contained in the oil-and-fat composition for folding and the oil-and-fat composition for kneading is 20 to 150 parts by weight per 100 parts by weight of the flour in the dough (detramp) layer, more preferably 20 to 100 parts by weight, even more preferably 30 to 90 parts by weight, and particularly preferably 30 to 80 parts by weight. If the total oil content is less than 20 parts by weight, the volume and crispy texture of the layered puffed food obtained by baking may be insufficient. If it is more than 150 parts by weight, the oil may seep out of the dough during baking, making the layered puffed food sticky after baking and impairing its crispy texture.

[0044] The oil contained in the frozen bread dough of the present invention originates from the kneading dough (detramp) layer and the oil and fat composition layer. The oil in the kneading dough (detramp) layer includes oil derived from the oil and fat composition for kneading and oil derived from ingredients other than the oil and fat composition for kneading, such as wheat flour and eggs. There are no particular restrictions on the oil derived from ingredients other than the oil and fat composition for kneading as long as it does not adversely affect the formation of the kneading dough (detramp) layer, but it is preferably 0.5 to 10 parts by weight per 100 parts by weight of flour in the kneading dough (detramp) layer. The oil in the oil and fat composition layer originates from the oil and fat composition for folding. The oil content of the frozen dough is expressed as the percentage of the weight of fats and oils (B) extracted from the dough relative to the weight of flour (A) in the dough (detramp) layer: [B / A] × 100. The oil content is preferably 20.5 to 160 parts by weight, more preferably 20.5 to 110 parts by weight, even more preferably 30.5 to 100 parts by weight, and particularly preferably 30.5 to 90 parts by weight, relative to 100 parts by weight of flour in the dough (detramp). The fats and oils can be extracted from the dough, for example, by the Soxhlet method. Specifically, the dough is dried, and then the fats and oils are extracted from the dough using an organic solvent capable of dissolving fats and oils, such as diethyl ether or hexane. The weight of the extract after removing the organic solvent can be regarded as the weight of fats and oils (B).

[0045] The frozen bread dough of the present invention may further contain ingredients commonly used in bread making, such as yeast food, salt, dairy ingredients, sugar, emulsifiers, dough improvers, etc. In addition, it may contain an ice crystal inhibitor to maintain good quality even after long-term storage under frozen conditions for several months.

[0046] Examples of the dairy raw material include whole milk powder, skim milk powder, cow's milk, skim milk, cream, butter, cheese, etc., and at least one selected from these groups can be used.

[0047] Examples of the sugar include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc., and at least one selected from these groups can be used. As the sugar, powdered sugar is preferred, and white sugar or granulated sugar is more preferred in terms of the sweetness it provides.

[0048] Examples of the emulsifier include monoglycerides, monoglyceride derivatives having an organic acid bonded thereto, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate, and at least one selected from these groups can be used. The monoglyceride derivatives having an organic acid bonded thereto are monoglycerides in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acid include acetic acid, lactic acid, citric acid, diacetyltartaric acid, and succinic acid.

[0049] The dough improving agent can be, for example, an enzyme such as amylase, transglutaminase, gluten, pectin, emulsifier, oxidizing agent for bread dough, or hemicellulase dispersed in a dispersant such as wheat flour or starch.

[0050] The ice crystal inhibitor can be, for example, a substance with ice crystal inhibitory activity, such as a specific plant-derived protein (Japanese Patent Publication No. 2011-231089) or a specific basidiomycete-derived polysaccharide (International Publication No. WO 2012 / 026339). It is generally known that when frozen bread dough is baked after long-term frozen storage of 2 to 3 months, the frozen dough is damaged by ice crystals, resulting in a layered puffed food of inferior quality compared to when baked after short-term frozen storage of 1 week. Frozen bread dough containing the ice crystal inhibitor inhibits ice crystal growth, resulting in a layered puffed food of good quality even when baked after long-term frozen storage. The content of the ice crystal inhibitor is preferably 0.000001 to 1 part by weight, more preferably 0.00001 to 0.1 parts by weight, and even more preferably 0.0004 to 0.01 parts by weight, based on 100 parts by weight of the flour. If the amount is more than 1 part by weight, the flavor may be impaired.

[0051] The frozen bread dough of the present invention can be produced, for example, as follows. First, ingredients such as wheat flour or other cereal flour, yeast, water, heat-stable α-amylase, transglutaminase, pectin, gluten, an oxidizing agent for dough, an oil-and-fat composition for kneading, yeast food, salt, dairy ingredients, sugar, emulsifiers, and dough improvers are mixed and kneaded into dough. Fermentation is carried out as necessary, and the dough is divided into balls. After cooling as necessary, the resulting kneaded dough is layered with an oil-and-fat composition for folding and folded multiple times to obtain layered bread dough. The dough is shaped, fermented at 5 to 40°C for 5 to 160 minutes, and then frozen in a freezer such as a shock freezer until the temperature reaches -10°C or below, thereby suitably obtaining the frozen bread dough of the present invention. After shaping and fermentation, the dough does not need to be rolled to make it thinner; it can be frozen in the shape as it is.

[0052] The fermentation temperature is preferably 5 to 40°C, more preferably 10 to 35°C, even more preferably 15 to 30°C, and particularly preferably 20 to 30°C. If the fermentation temperature is lower than 5°C, the amount of carbon dioxide produced by the yeast is too small, so the air bubble film in the dough is too thick, preventing sufficient oven expansion, and the volume and crispy texture of the layered puffed food obtained by baking may be insufficient. Also, if the fermentation temperature is higher than 40°C, the specific volume of the frozen dough may be less than 1.5 cm 3 / g or less, not only does this increase transportation costs, but also the air bubble membranes in the frozen dough become thinner and are damaged by temperature increases and impacts during transportation and handling, resulting in an insufficient volume in the layered puffed food obtained by baking, and a lack of a crispy texture.

[0053] The fermentation time is preferably 5 to 160 minutes, more preferably 10 to 120 minutes, even more preferably 15 to 100 minutes, and particularly preferably 20 to 80 minutes. If the fermentation time is shorter than 5 minutes, the amount of carbon dioxide produced by the yeast is too small, so the air bubble film in the dough is too thick, preventing sufficient oven expansion, and the volume and crispy texture of the layered puffed food obtained by baking may be insufficient. Also, if the fermentation time is longer than 160 minutes, the specific volume of the frozen dough may be reduced to 1.5 cm. 3 / g or less, it is difficult to adjust the specific volume to 1.5 cm 3 / g, which increases transportation costs. In addition, the air bubble membranes in the frozen dough become thinner and are damaged by temperature increases and impacts during transportation and handling, which may result in an insufficient volume of the layered puffed food obtained by baking, and a crispy texture may not be obtained.

[0054] The frozen bread dough of the present invention can be frozen for a desired period of time, thawed, and then baked by a known method to produce a layered puffed food. Thawing does not necessarily require the central temperature of the frozen dough to return to room temperature, and the thawing time and temperature range can be selected as needed. For example, thawing can be performed in a refrigerator at 3 to 10°C for 4 to 14 hours, or at room temperature at 20 to 30°C for 5 to 120 minutes. Furthermore, by using a convection oven or the like that can control the internal temperature to around 90 to 250°C in a short period of time, thawing and baking can be performed continuously within the oven, making it easier to produce a layered puffed food.

[0055] The frozen bread dough of the present invention is produced through fermentation to satisfy a predetermined specific volume, and after thawing, it can be baked without the need for further fermentation, so that the time required for baking the layered puffed food after thawing is short.

[0056] When the frozen bread dough of the present invention is thawed and then baked, an oven normally used for producing breads may be used, such as a deck oven, reel oven, or convection oven.

[0057] In this way, the specific volume is 0.8 to 1.5 cm 3 / g of frozen dough is thawed and baked to produce a layered puffed food with a large volume, specifically, a specific volume of 5 to 10 cm 3 The layered puffed food can be obtained with a specific volume in the range of 6 cm / g. 3 / g or more is more preferable, and 3 It is more preferable that the saturation coefficient is 1 / g or more. [Example]

[0058] 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.

[0059] The raw materials used in the examples and comparative examples are as follows: 1) "Vitamin C Type SS" manufactured by Fuso Chemical Co., Ltd. 2) "Sumiteam AS" manufactured by Shin-Nihon Chemical Industry Co., Ltd. (thermostable α-amylase, specific activity 1500 U / g, optimum temperature: 65-70°C, enzyme activity after heat treatment at 70°C for 10 minutes (compared to before heat treatment): 78%, enzyme activity after heat treatment at 90°C for 10 minutes (compared to before heat treatment): 0%) 3) PANODAN A2020 manufactured by Danisco Japan Co., Ltd. 4) "Fumerit A2" manufactured by Nagata Sangyo Co., Ltd. 5) Sansho Co., Ltd. "GENU HM Pectin BETA BI-J" 6) Kato Chemical Co., Ltd. "Corn Starch Y NON-GMO" 7) "Million" by Nisshin Flour Milling Co., Ltd. 8) Kaneka Corporation "Kaneka Yeast GA" *Freeze-resistant yeast, moisture content 68.1% 9) "Refined Salt" manufactured by the Salt Industry Center Foundation 10) “Jahirato P” manufactured by Nissin Sugar Co., Ltd. 11) Yotsuba Milk Industry Co., Ltd. "Skimmed Milk Powder" 12) Kaneka Corporation "Everlite G" *Oil content: 100% 13) Kaneka Corporation "Kaneka Dough Improver EF4" *This dough improver contains 3750 U of heat-resistant α-amylase per 100g (optimum temperature: 70-75°C, enzyme activity after 10 minutes of heat treatment at 70°C (compared to before heat treatment): 82%), and 1.5% ascorbic acid. 14) Novozymes Japan Co., Ltd. "Novamyl 10000BG" (thermostable α-amylase, specific activity: 3600 U / g, optimum temperature: 65-70°C, enzyme activity after 10 minutes of heat treatment at 70°C (compared to before heat treatment): 84%, enzyme activity after 10 minutes of heat treatment at 90°C (compared to before heat treatment): 0%) 15) "Sumiteam L" manufactured by Shin-Nihon Chemical Industry Co., Ltd. (an α-amylase that does not fall under the category of the thermostable α-amylase of the present application, specific activity: 12,000 U / g, optimum temperature: 50 to 55°C, enzyme activity after heat treatment at 70°C for 10 minutes (compared to before heat treatment): 31%, enzyme activity after heat treatment at 90°C for 10 minutes (compared to before heat treatment): 0%) 16) "Spitase CP3" manufactured by Nagase ChemteX Corporation (an α-amylase that does not fall under the category of the thermostable α-amylase of the present application, specific activity: 635 U / g, optimum temperature: 90 to 95°C, enzyme activity after heat treatment at 70°C for 10 minutes (compared to before heat treatment): 97%, enzyme activity after heat treatment at 90°C for 10 minutes (compared to before heat treatment): 98%) 17) Kaneka Corporation "RM Consébourg V" *Oil content 86.6%, moisture content 10.7% 18) Ajinomoto Co., Inc. "Activa Koshikeep STG-M" (specific activity: 27 U / g) 19) Kaneka Corporation "Kaneka Antifreeze Protein KG1" (derived from radish sprouts, solid content: 0.3% by weight) 20) Kaneka Corporation "Kaneka Antifreeze Polysaccharide EG1" (derived from Enokitake mushroom, solid content: 0.5% by weight)

[0060] <Measurement of specific volume of frozen bread dough> The specific volume of the frozen dough obtained in the examples and comparative examples was determined by measuring the weight (g) of the frozen dough with an electronic balance "CB-III 1500" (manufactured by Ishida Co., Ltd.) and the volume (cm) of the frozen dough. 3 ) was measured using a laser volume measuring device "WinVM200" (manufactured by ASTEX), and the volume obtained was divided by the weight to obtain the value.

[0061] <Volume Evaluation> The specific volume of the layered puffed foods obtained in the examples and comparative examples was determined by calculating the weight (g) of the layered puffed foods using an electronic balance "CB-III 1500" (manufactured by Ishida Co., Ltd.) and the volume (cm 3 ) was measured using a laser volume measuring device "WinVM200" (manufactured by ASTEX), and the obtained volume was divided by the weight to obtain the specific volume. The obtained specific volume was evaluated according to the following criteria. 5 points: specific volume is 7.0 cm 3 / g or more, which is an extremely good volume. 4 points: specific volume is 6.0 cm 3 / g or more 7.0cm 3 / g, which is a very good volume. 3 points: specific volume 5.0 cm 3 / g or more 6.0cm 3 / g, which is a good volume. 2 points: specific volume 4.5cm 3 / g or more 5.0cm 3 / g, so it doesn't have much volume. 1 point: specific volume 4.5cm 3 / g and has no volume.

[0062] <Evaluation of appearance roughness> The appearance of 10 layered puffed foods obtained in the Examples and Comparative Examples was inspected by 10 experienced panelists, who evaluated them according to the following criteria, and the average was used as the evaluation score. 5 points: None of the 10 pieces had peeling and the surface cortex was in very good condition. 4 points: Only 1 or 2 out of 10 have peeling and the surface cortex is in very good condition. 3 points: Three to four out of ten have peeling, but the surface cortex is in good condition. 2 points: 5 to 7 out of 10 have peeling and the surface cortex is not in good condition. 1 point: 8 or more out of 10 have peeling and the surface cortex is not in good condition.

[0063] <Inner layer evaluation> The cross sections of the layered puffed foods obtained in the Examples and Comparative Examples were examined by 10 experienced panelists, who evaluated them according to the following criteria, and the average was used as the evaluation value. 5 points: Better than Example 5, the inner layer is extremely uniform, and extremely good. 4 points: Equivalent to Example 5, the inner layer is very uniform and very good. 3 points: Although inferior to Example 5, the inner layer is uniform and good. 2 points: Worse than Example 5, the inner layer is not very uniform and not very good. 1 point: Much worse than Example 5, the inner layer is not uniform and is not good.

[0064] <Evaluation of crispy texture> The layered puffed foods obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists, who evaluated them according to the following criteria, and the average was used as the evaluation score. 5 points: Better than Example 17, extremely crispy texture, and extremely good. 4 points: Equivalent to Example 17, very crispy texture, very good. 3 points: Although inferior to Example 17, the texture was crispy and good. 2 points: Worse than Example 17, not very crispy texture, not very good. 1 point: Much worse than Example 17, not crispy, not good.

[0065] <Overall evaluation of layered puffed foods> The layered puffed foods were comprehensively evaluated based on the evaluation results of volume, roughness of the outer appearance, inner layer, and crispy texture. The evaluation criteria were as follows: A: The evaluation of volume, roughness of the exterior, inner layer, and crispy texture all meets the criteria of 4.0 to 5.0 points. B: The evaluations of volume, roughness of the exterior, inner layer, and crispy texture are all between 3.5 and 5.0 points, with at least one being between 3.5 and 4.0. C: The evaluations of volume, rough appearance, inner layer, and crispy texture were all 3.0 to 5.0 points, with at least one being 3.0 to less than 3.5. D: The evaluations of volume, rough appearance, inner layer, and crispy texture were all 2.0 to 5.0 points, with at least one being 2.0 to less than 3.0. E: At least one of the following ratings was less than 2.0: volume, rough appearance, inner layer, and crispy texture.

[0066] (Production Example 1) The powder ingredients were mixed according to the formulation in Table 1 to obtain dough improver A.

[0067] [Table 1]

[0068] (Examples 1 to 7, Comparative Examples 1 to 8) According to the formulations in Table 2 or Table 3, the raw materials were mixed at low speed for 3 minutes and medium speed for 12 minutes using a vertical mixer "HPI-20M" (manufactured by Kanto Mixing Machinery Co., Ltd.), and a flour dough was kneaded at 20°C ± 1°C. The obtained dough was cooled to 10°C, and then the oil and fat composition for folding was folded into the dough once in thirds and once in half. After cooling to 10°C again, the dough was folded once in fourths, and isosceles triangles measuring 40 ± 1 g were cut out and shaped into croissants. The shaped bread dough was fermented for 30 minutes at a temperature of 27°C and a humidity of 70%, and then flash-frozen at -35°C for 60 minutes to obtain a frozen bread dough in which layers of dough (detramp) and layers of the oil and fat composition were alternately layered.

[0069] The frozen dough was stored at -20°C for one week, then thawed for 30 minutes at 20°C and 60% humidity, and baked for 23 minutes at 190°C in a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.) without fermentation to obtain croissants, a layered puffed food product.

[0070] [Table 2]

[0071] [Table 3]

[0072] The croissants of Examples 1 to 7, obtained by baking frozen bread dough comprising a layer of dough (detramp) and an oil / fat composition, each layer having a thermostable α-amylase content of 80 to 750 U per 100 g of flour and a transglutaminase content of 0 U, had a sufficiently large volume and were evaluated favorably in terms of roughness of the outer surface, inner layer, and crispy texture, with a good overall evaluation. On the other hand, the croissant of Comparative Example 1, obtained by baking frozen bread dough comprising a layer of dough (detramp) with a thermostable α-amylase content of less than 80 U per 100 g of flour, did not have sufficient volume or crispy texture. The croissant of Comparative Example 2, obtained by baking frozen bread dough comprising a layer of dough (detramp) with a thermostable α-amylase content of more than 750 U per 100 g of flour, did not have a sufficiently crispy texture. Although α-amylase was added, the croissants of Comparative Examples 3 to 8, which were obtained by baking frozen bread dough containing a kneaded dough (detramp) layer with a thermostable α-amylase content of less than 80 U, did not have sufficient volume, uniformity of the inner layer, or crispy texture.

[0073] (Examples 8 to 12, Comparative Example 9) Croissants were prepared in the same manner as in Example 1, except that transglutaminase was added according to the formulation in Table 4.

[0074] [Table 4]

[0075] The croissants of Examples 8 to 12, obtained by baking frozen bread dough comprising a layer of dough (detramp) and an oil / fat composition, each layer having a thermostable α-amylase content of 80 to 750 U per 100 g of flour and a transglutaminase content of 90 U or less per 100 g of flour, had a sufficiently large volume and were evaluated as having good roughness in the outer appearance, inner layer, and crispy texture, with a good overall evaluation. Furthermore, it was found that a lower transglutaminase content resulted in a better crispy texture. On the other hand, the croissant of Comparative Example 9, obtained by baking frozen bread dough comprising a layer of dough (detramp) having a thermostable α-amylase content of 80 to 750 U per 100 g of flour but a transglutaminase content of more than 90 U per 100 g of flour, did not have a sufficiently crispy texture.

[0076] (Examples 13 to 18) According to the formulation in Table 5, the fermentation time before freezing in Example 1 was changed from 30 minutes to 5 minutes (Example 13), 20 minutes (Example 14), 24 minutes (Example 15), 35 minutes (Example 16), 42 minutes (Example 17), and 45 minutes (Example 18). Croissants were obtained in the same manner as in Example 1, except that the specific volume of the frozen dough was changed as shown in Table 5.

[0077] [Table 5]

[0078] Specific volume is 0.8 to 1.5 cm 3 The croissants of Examples 13 to 18, which were obtained by baking frozen dough in the range of 0.1g / g, had a sufficiently large volume, and were evaluated as having a rough exterior, a crispy inner layer, and a crispy texture, and were also evaluated as having a good overall rating.

[0079] (Examples 19 to 28) Croissants were obtained in the same manner as in Example 1, except that wheat gluten and HM pectin were added according to the formulation in Table 6 and the amounts of water and the oil-and-fat composition for folding were changed.

[0080] (Comparative Example 10) According to the formulation in Table 6, croissants were obtained in the same manner as in Example 1, except that heat-resistant α-amylase 1 was not added, wheat gluten and HM pectin were added, and the amounts of water and the fat and oil composition for folding were changed.

[0081] [Table 6]

[0082] The croissants of Examples 19 to 28, obtained by baking frozen dough comprising a layer of dough (detramp) containing wheat gluten and HM pectin and a layer of an oil or fat composition, were sufficiently voluminous and were evaluated as having a rough appearance, a crispy inner layer, and a crispy texture, with a good overall rating. In particular, the croissants of Examples 19 to 25, obtained by baking frozen dough comprising a layer of dough (detramp) containing wheat gluten and HM pectin within the range shown in Figure 1, were evaluated as having a rough appearance, a crispy inner layer, and a crispy texture, with a good overall rating. On the other hand, the croissant of Comparative Example 10, obtained by baking frozen dough comprising a layer of dough (detramp) containing wheat gluten and HM pectin within the range shown in Figure 1 but with a thermostable α-amylase content of less than 80 U per 100 g of flour, had an unsatisfactory appearance.

[0083] (Examples 29 to 34) Croissants were obtained in the same manner as in Example 1, except that no dough improving agent was added, the amount of heat-stable α-amylase 1 was changed, and ascorbic acid was added according to the formulation in Table 7.

[0084] Example 35 Croissants were obtained in the same manner as in Example 1, except that the dough improving agent A obtained in Production Example 1 was used as the dough improving agent according to the formulation in Table 7, and the amounts of water and the oil / fat composition for folding were changed.

[0085] [Table 7]

[0086] The croissants of Examples 29 to 34, obtained by baking frozen dough in which a layer of kneaded dough (detramp) containing ascorbic acid, an oxidizing agent for bread dough, and a layer of an oil or fat composition were layered, had a sufficiently large volume, and were evaluated favorably in terms of the roughness of the outer surface, the inner layer, and the crispy texture, and were also evaluated favorably overall. Furthermore, a higher ascorbic acid content tended to result in a good volume, but a less crispy texture. It was found that in order to achieve both a good volume and a crispy texture, the ascorbic acid content should preferably be 0.01 to 0.2 parts by weight per 100 parts by weight of flour.

[0087] Furthermore, the croissants of Example 35, obtained by baking a frozen dough containing a kneaded dough (detramp) layer to which dough improving agent A containing ascorbic acid, heat-stable α-amylase, wheat gluten, and HM pectin had been added, had a sufficiently large volume and were evaluated favorably in terms of roughness of the appearance, inner layer, and crispy texture, and also had a good overall evaluation. Therefore, it was found that by adding a dough improving agent containing ascorbic acid, heat-stable α-amylase, wheat gluten, and HM pectin to the cereal flour, rather than adding these ingredients directly to the cereal flour, it was possible to obtain croissants that were sufficiently large in volume and were evaluated favorably in terms of roughness of the appearance, inner layer, and crispy texture.

[0088] Example 36 Croissants were obtained in the same manner as in Example 1, except that the frozen storage period of the frozen dough was changed to 3 months.

[0089] (Examples 37 to 40) Croissants were obtained in the same manner as in Example 36, except that ice-crystal inhibitor 1 or ice-crystal inhibitor 2 was added according to the formulation in Table 8.

[0090] [Table 8]

[0091] The croissants of Example 36 obtained by baking frozen dough stored for three months had sufficient volume and were evaluated as having good roughness of the appearance, inner layer, and crispy texture, and had a good overall rating, but did not reach the overall rating of the croissants of Example 1 obtained by baking frozen dough stored for one week.On the other hand, the croissants of Examples 37 to 40 obtained by baking frozen dough in which a kneaded dough layer (detramp) kneaded with an ice-crystal inhibitor and an oil / fat composition layer were layered had sufficient volume and were evaluated as having good roughness of the appearance, inner layer, and crispy texture, even though the frozen dough had been stored for three months.

Claims

1. A frozen bread dough for layered puffed food, which is obtained by alternately laminating dough layers (detramp) containing flour, yeast, and water and oil and fat composition layers, fermenting the dough at 5 to 40°C for 5 to 160 minutes, and freezing the dough; The frozen dough has a specific volume of 0.8 to 1.5 cm ３ / g, The dough (detramp) layer contains 80 to 750 units (U) of the following thermostable α-amylase per 100 g of the flour, The frozen bread dough has a transglutaminase content of 0 to 90 units (U) per 100 g of the flour in the kneaded dough (detramp) layer. Thermostable α-amylase: an α-amylase whose optimum temperature is in the range of 60 to 80°C, whose enzymatic activity after heat treatment at 70°C for 10 minutes is 60% or more of the enzymatic activity before heat treatment, and whose enzymatic activity after heat treatment at 90°C for 10 minutes is 10% or less of the enzymatic activity before heat treatment.

2. 2. The frozen dough of claim 1, wherein the detramp layer further contains pectin and / or gluten.

3. The frozen bread dough of claim 2, wherein the pectin content (parts by weight) and the gluten content (parts by weight) per 100 parts by weight of the grain flour are amounts within areas (A) and (B) in Figure 1 below.

4. The frozen bread dough according to any one of claims 1 to 3, wherein the kneaded dough (detramp) layer further contains at least one oxidizing agent for bread dough selected from the group consisting of ascorbic acid, vitamin E, bromate, cystine, gluconic acids, catalase, and glucose oxidase.

5. The frozen bread dough according to claim 4, wherein the content of the oxidizing agent for bread dough is 0.01 to 0.2 parts by weight per 100 parts by weight of the flour.

6. The frozen bread dough according to any one of claims 1 to 5, wherein the yeast is a freeze-tolerant yeast.

7. A layered puffed food product obtained by baking the frozen bread dough according to any one of claims 1 to 6.

8. A bread dough is formed by alternately laminating a kneaded dough (detramp) layer and an oil / fat composition layer, the dough containing 80 to 750 units (U) of the following thermostable α-amylase per 100 g of the flour, yeast, and water, and the content of transglutaminase per 100 g of the flour is 0 to 90 units (U). The dough is fermented at 5 to 40°C for 5 to 160 minutes, and then frozen until the temperature of the dough reaches -10°C or below, and the dough is then frozen to a specific volume of 0.8 to 1.5 cm. ３ A method for producing frozen bread dough for layered puffed foods, comprising the step of obtaining frozen bread dough of 1000g / g. Thermostable α-amylase: an α-amylase whose optimum temperature is in the range of 60 to 80°C, whose enzymatic activity after heat treatment at 70°C for 10 minutes is 60% or more of the enzymatic activity before heat treatment, and whose enzymatic activity after heat treatment at 90°C for 10 minutes is 10% or less of the enzymatic activity before heat treatment.

9. A method for producing a bread dough having a specific volume of 5 to 10 cm3, comprising the steps of producing frozen bread dough by the method according to claim 8, thawing the frozen dough, and baking the dough. ３ / g of layered puffed food.

10. The method for producing a layered puffed food according to claim 9, wherein the frozen dough is thawed and then baked without fermentation.

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