Manufacturing method for bakery foods containing wheat bran

Abstract

To provide a method of producing a wheat-bran-contained bakery food product in which a bakery food product can be produced, the bakery food product having good secondary working, being voluminous, and having good food feeling and resistance with age (resistance to ageing) even with wheat bran.SOLUTION: There is provided a method of producing a wheat-bran-contained bakery food product which contains wheat bran of 5-50 pts.mass in cereal flour of 100 pts.mass used as raw material, and further, in which (A) glucose oxidase and (B) at least one material selected from a group consisting of hemicellulase, cellulase, and amylase are combined with dough.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing wheat bran-containing bakery food products. [Background technology]

[0002] In recent years, due to increasing health consciousness, secondary processed products such as bread and noodles are being produced using wheat bran, which is rich in nutrients such as dietary fiber, vitamins, and minerals, as well as functional ingredients and has a good flavor.

[0003] However, because wheat bran-containing foods tend to be difficult to process and have poor quality, there is a need for methods to make them more palatable. In particular, bakery foods containing wheat bran have issues with their ease of processing, volume, texture, and durability over time (aging resistance).

[0004] To date, a method has been proposed to provide bran-containing breads that have a pleasant bran flavor, excellent texture, and a voluminous appearance while having less of the harshness and odor that is characteristic of bran.The method involves using a raw material flour containing wheat bran, gluten, and germ, with a total wheat bran and gluten content of 80% by mass or more, a germ content of 0.2 to 0.4% by mass, and a wheat bran to gluten mass ratio of 3:7 to 7:2 (see, for example, Patent Document 1). Although the above proposals have provided the above-mentioned favorable effects, consumer demands have been increasing day by day in recent years, and further improvements are required.

[0005] Furthermore, techniques have been proposed for imparting desired functions to bread dough by incorporating various enzymes. For example, a quality improver containing glucose oxidase, transglutaminase, α-amylase, hemicellulase and / or cellulase, and catalase has been proposed as a quality improver for breads made from frozen or refrigerated dough (see, for example, Patent Document 2). However, no useful technology using various enzymes has yet been provided that can address the above-mentioned issues specific to wheat bran-containing bakery foods and meet the demands of recent consumers. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2018-166420 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-127270 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to meet these demands, break through the current situation, solve the above-mentioned problems, and achieve the following objectives: Specifically, the present invention aims to provide a method for producing wheat bran-containing bakery foods that can produce bakery foods that have good secondary processability, volume, texture, and resistance to aging (aging resistance) even when containing wheat bran. [Means for solving the problem]

[0008] As a result of intensive research into achieving the above-mentioned object, the inventors have discovered that the above-mentioned problem can be solved by blending (A) glucose oxidase and (B) one or more enzymes selected from the group consisting of hemicellulase, cellulase, and amylase into the dough of wheat bran-containing bakery foods containing 5 to 50 parts by mass of wheat bran per 100 parts by mass of cereal flour used as an ingredient.

[0009] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows: <1> A method for producing a wheat bran-containing bakery food product, comprising: Contains 5 to 50 parts by mass of wheat bran out of 100 parts by mass of grain flour used as a raw material, The method further comprises blending (A) glucose oxidase and (B) one or more enzymes selected from the group consisting of hemicellulase, cellulase, and amylase into the dough. <2> The method of using, as the component (B), at least one kind selected from the group consisting of hemicellulase and cellulase. <1> This is the method described above. <3> The wheat bran is heat-treated wheat bran. <1> or <2> This is the method described above. <4> The method of using at least G4 amylase as the amylase. <1> ~ <3> The method is any one of the above. [Effects of the Invention]

[0010] According to the present invention, it is possible to solve the above-mentioned problems of the conventional art, and to provide a method for producing bakery foods containing wheat bran, which can produce bakery foods that have good secondary processability, volume, texture, and resistance to aging (aging resistance) even when containing wheat bran. DETAILED DESCRIPTION OF THE INVENTION

[0011] (Method for manufacturing bakery foods containing wheat bran) The method for producing wheat bran-containing bakery foods of the present invention is not particularly limited, and any known method can be appropriately selected, as long as the dough contains 5 to 50 parts by mass of wheat bran per 100 parts by mass of cereal flour used as an ingredient, and further contains (A) glucose oxidase and (B) one or more enzymes selected from the group consisting of hemicellulase, cellulase, and amylase. For example, the dough can be produced by various conventional methods such as the straight dough method, sponge dough method, quick dough method, liquid dough method, etc. Among these, the straight dough method and sponge dough method are preferred. The dough can be fermented, shaped, and baked in the usual manner to produce wheat bran-containing bakery foods.

[0012] <Grain flours used as raw materials> The grain flour used as the raw material contains 5 to 50 parts by mass of wheat bran per 100 parts by mass of the flour.

[0013] -Wheat bran- Wheat bran refers to the residue of wheat grains after removal of the endosperm during the typical wheat flour production process, or the portion of wheat grains from which the attached endosperm or germ has been further removed. The wheat bran used in the present invention (hereinafter sometimes simply referred to as bran) may be defatted or undefatted (whole fat), or may be roasted or unroasted (raw) bran. The bran used in the present invention is not particularly limited in particle size, but is preferably powdered bran. Examples of bran used in the present invention include flaked wheat bran obtained in a conventional wheat flour milling process, powdered bran obtained by further subjecting the same to a fine grinding process, mixtures thereof, defatted products thereof, and roasted products thereof. These may be used alone or in combination of two or more. Alternatively, various commercially available wheat bran products may be used in the present invention.

[0014] The wheat bran is not particularly limited and can be selected appropriately depending on the purpose, but it is preferable to use wheat bran that has been subjected to heat treatment such as dry heat (roasting) treatment and moist heat treatment, as this not only has less bitterness and a good flavor, but also can further improve the processability and texture of bread.

[0015] The raw material for wheat bran is not particularly limited and can be selected appropriately, and examples include red wheat (1CW, DNS, HRW, Kitahonami, etc.) and white wheat (ASW, WW, PH, durum wheat, etc.).

[0016] Alternatively, whole wheat flour may be used as the wheat bran. In this specification, the proportion of wheat bran in whole wheat flour can be set to 15% by mass. That is, for example, when whole wheat flour is used as the wheat bran used as a raw material, 33.3 parts by mass or more is used per 100 parts by mass of the cereal flour used as a raw material. However, from the viewpoint of consuming more bran and because heat-treated bran is preferable, it is often more preferable to use fractionated wheat bran than whole wheat flour.

[0017] The average particle size of wheat bran is not particularly limited and can be selected appropriately, but from the viewpoint of further improving the texture, it is preferably 20 to 2,000 μm, more preferably 20 to 750 μm, even more preferably 30 to 300 μm, and particularly preferably 50 to 120 μm. The "average particle size" here refers to the volume cumulative particle size D50 at 50% cumulative volume when measured in a dry state using a laser diffraction / scattering particle size distribution analyzer (for example, the "Microtrac Particle Size Distribution Analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.).

[0018] The content of wheat bran in 100 parts by mass of cereal flour used as a raw material is not particularly limited as long as it is 5 to 50 parts by mass, and can be appropriately selected depending on the purpose.

[0019] The cereal flours other than wheat bran used as the raw material are not particularly limited, and known ingredients can be appropriately selected depending on the purpose, such as wheat flour for bread, cereal flours other than wheat flour for bread, etc. These may be used alone or in combination of two or more. Generally, strong flour is used as the wheat flour for bread, but other wheat flours such as durum wheat flour, medium-strength flour, soft flour, etc. The amount of wheat flour for bread is not particularly limited and can be selected appropriately, but is preferably 30% by mass or more, more preferably 40% by mass or more, and even more preferably 50% by mass or more, based on the total amount of cereal flours used as the raw materials. Examples of cereal flours other than wheat flour for bread include rye flour, rice flour, corn flour, buckwheat flour, and starches (including modified starches).

[0020] <Fabric> In the present invention, at least (A) glucose oxidase and (B) one or more enzymes selected from the group consisting of hemicellulase, cellulase, and amylase are blended into the dough, and other ingredients are further blended as necessary.

[0021] -(A) Glucose oxidase- The glucose oxidase (hereinafter sometimes referred to as "component (A)") is not particularly limited and can be appropriately selected as long as it is of a grade suitable for use in food applications. The glucose oxidase is commercially available, and a commercially available product can be used as appropriate. The amount of glucose oxidase to be added is not particularly limited and can be selected as appropriate, but is preferably in the range of 1 to 70 units (U) of glucose oxidase activity per 100 g of cereal flour used as a raw material, more preferably 5 to 70 U, and even more preferably 10 to 50 U.

[0022] In the present invention, the activity unit (U) of glucose oxidase can be calculated from the absorbance at 590 nm per minute when reacting with β-D-glucose in the presence of peroxidase using a glucose oxidase activity measurement kit K-GLOX 04 / 14 Glucose oxidase (Megazyme) using the following formula: The following formula is used to calculate the enzyme activity per gram of sample.

number

[0023] The measurement can be performed according to the protocol for K-GLOX 04 / 14 Glucose oxidase (Megazyme) except for the enzyme extraction method, analysis temperature, and the above-mentioned calculation formula. The enzyme was extracted as follows: 10 mL of 0.4 M sodium acetate buffer (pH 5.5) was added to 0.1 g of the commercial enzyme preparation, and the mixture was stirred for 40 seconds using a vortex mixer. The mixture was then centrifuged at 4,700 rpm for 10 minutes, and the supernatant was used as the enzyme extract. The analysis temperature is 27°C.

[0024] The amount of glucose oxidase to be added is not particularly limited and can be selected appropriately depending on the specific activity, etc., but the concentration relative to 100 parts by mass of the cereal flour used as the raw material is preferably 5 to 100 ppm, more preferably 10 to 70 ppm.

[0025] (B) one or more enzymes selected from the group consisting of hemicellulase, cellulase, and amylase The one or more enzymes selected from the group consisting of hemicellulase, cellulase, and amylase (hereinafter sometimes referred to as "component (B)") are not particularly limited and can be appropriately selected as long as they are of a grade suitable for food applications. The component (B) may be used alone or in combination of two or more. The component (B) is commercially available, and a commercially available product can be used as appropriate.

[0026] The hemicellulase is not particularly limited and can be selected appropriately, but xylanase and arabinofuranosidase are preferred. These may be used alone or in combination of two or more.

[0027] The amount of hemicellulase to be added is not particularly limited and can be selected as appropriate, but it is preferable that the xylanase activity be in the range of 5 to 350 U per 100 g of grain flour used as the raw material, more preferably 10 to 300 U, and even more preferably 50 to 250 U.

[0028] In the present invention, the xylanase activity units (U) of the hemicellulase can be calculated from the absorbance at 590 nm per minute when reacting with an AX tablet in the presence of peroxidase using a xylanase activity measurement kit K-GLOX 04 / 14 Glucose oxidase (Megazyme) using the following formula: The following formula is used to calculate the enzyme activity per gram of sample.

number

[0029] The measurement can be performed according to the protocol for K-GLOX 04 / 14 Glucose oxidase (Megazyme) except for the enzyme extraction method, analysis temperature, and the above-mentioned calculation formula. The enzyme was extracted as follows: 10 mL of 0.4 M sodium acetate buffer (pH 5.5) was added to 0.1 g of the commercial enzyme preparation, and the mixture was stirred for 40 seconds using a vortex mixer. The mixture was then centrifuged at 4,700 rpm for 10 minutes, and the supernatant was used as the enzyme extract. The analysis temperature is 27°C.

[0030] The amount of hemicellulase to be added is not particularly limited and can be selected appropriately depending on the specific activity, etc., but the concentration relative to 100 parts by mass of the cereal flour used as the raw material is preferably 1 to 500 ppm, more preferably 3 to 400 ppm.

[0031] The amount of cellulase to be added is not particularly limited and can be selected as appropriate, but it is preferable that the cellulase activity be in the range of 1 to 15 U per 100 g of grain flour used as the raw material, more preferably 2 to 10 U, and even more preferably 3 to 8 U.

[0032] In the present invention, the activity unit (U) of the cellulase is defined as the amount of enzyme required to liberate 1 micromole of 4-nitrophenol per minute from the substrate CellG5 in the presence of thermostable β-glucosidase under defined conditions using a cellulase activity measurement kit, K-CellG5-2V Cellulase Assay Kit (CellG5 Method) (manufactured by Megazyme).

[0033] The measurement can be performed according to the protocol of the K-CellG5-2V Cellulase Assay Kit (CellG5 Method) (Megazyme) except for the enzyme extraction method and analysis temperature.

[0034] The enzyme was extracted as follows: 10 mL of 0.4 M sodium acetate buffer (pH 5.5) was added to 0.1 g of the commercial enzyme preparation, and the mixture was stirred for 40 seconds using a vortex mixer. The mixture was then centrifuged at 4,700 rpm for 10 minutes, and the supernatant was used as the enzyme extract. The analysis temperature is 27°C.

[0035] The amount of cellulase to be added is not particularly limited and can be selected appropriately depending on the specific activity, etc., but the concentration relative to 100 parts by mass of the cereal flour used as the raw material is preferably 1 to 500 ppm, more preferably 3 to 400 ppm.

[0036] The amylase is not particularly limited and can be selected appropriately, but α-amylase, G2 amylase (sometimes referred to as G2-forming amylase), and G4 amylase (sometimes referred to as G4-forming amylase or maltotetraose-forming enzyme) are preferred. These may be used alone or in combination of two or more, but it is more preferred to use at least G4 amylase.

[0037] The amount of amylase to be added is not particularly limited and can be selected as appropriate, but it is preferable that the amylase activity be in the range of 0.1 to 250 U per 100 g of grain flour used as the raw material, more preferably 0.2 to 200 U, and even more preferably 0.5 to 150 U.

[0038] In the present invention, the activity unit (U) of the amylase is defined as the amount of enzyme required to liberate 1 micromole of p-nitrophenol per minute from the substrate BPNPG7 in the presence of thermostable α-glucosidase using the amylase activity measurement kit K-CERA alpha-Amylase Assay Kit (Ceralpha Method) (manufactured by Megazyme).

[0039] The measurement can be performed according to the protocol of the K-CERA alpha-Amylase Assay Kit (Ceralpha Method) (Megazyme) except for the enzyme extraction method and analysis temperature.

[0040] The enzyme was extracted as follows: 10 mL of 0.4 M sodium acetate buffer (pH 5.5) was added to 0.1 g of the commercial enzyme preparation, and the mixture was stirred for 40 seconds using a vortex mixer. The mixture was then centrifuged at 4,700 rpm for 10 minutes, and the supernatant was used as the enzyme extract. The analysis temperature is 27°C.

[0041] The amount of amylase to be added is not particularly limited and can be selected appropriately depending on the specific activity, etc., but the concentration relative to 100 parts by mass of the cereal flour used as the raw material is preferably 1 to 400 ppm, more preferably 3 to 250 ppm.

[0042] The component (B) is preferably at least one selected from the group consisting of hemicellulases and cellulases.

[0043] -Other ingredients- The other ingredients are not particularly limited and can be selected appropriately, and examples thereof include auxiliary ingredients commonly used in the production of bread. Examples of such auxiliary ingredients include various fermented starters such as sourdough and levain; baker's yeast such as fresh yeast, semi-dry yeast, and dry yeast; yeast food; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; eggs or egg powder; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, and whey powder; proteins such as gluten; powdered oils and fats; emulsifiers; leavening agents; thickeners; sweeteners; flavorings; coloring agents; ascorbic acid; inorganic salts such as salt; malt powder, malt extract; commercially available dough improvers; and dietary fiber. These auxiliary ingredients may be added to the grain flour used as a raw material before preparing the dough, or may be added to the grain flour used as a raw material during the preparation of the dough. The amount of the secondary raw material used is not particularly limited and can be selected appropriately, but is preferably 20 parts by mass or less per 100 parts by mass of the cereal flour used as the raw material.

[0044] <Bakery foods> The bakery food is not particularly limited and can be appropriately selected, and examples thereof include breads such as white bread and rolls, waffles, crepes, pancakes, hotcakes, sponge cakes, etc. Among these, breads are preferred in that they are easily effective in secondary processability and texture.

[0045] According to the method for producing wheat bran-containing bakery foods of the present invention, by simply adding wheat bran during dough production, bakery foods can be produced that have good secondary processability, volume, texture, and resistance to aging (aging resistance), even when containing wheat bran.

[0046] According to the present invention, the quality of wheat bran-containing bakery foods can be improved. Therefore, the present invention also relates to a quality improver for wheat bran-containing bakery foods, which contains 5 to 50 parts by mass of wheat bran per 100 parts by mass of cereal flour used as a raw material, and which contains at least (A) glucose oxidase and (B) one or more enzymes selected from the group consisting of hemicellulase, cellulase, and amylase, and may further contain other ingredients as necessary.

[0047] The contents of the (A) component, the (B) component, and other components in the quality improver are not particularly limited and can be selected appropriately depending on the amounts to be blended with the cereal flour used as a raw material. Furthermore, the amounts to be blended with the cereal flour used as a raw material for the quality improver are also not particularly limited and can be selected appropriately. The quality improver may contain the component (A), the component (B), and, if necessary, the other components in the same packaging material, or the components may be contained in separate packaging materials and mixed at the time of use.

[0048] The present invention also relates to a method for improving the quality of wheat bran-containing bakery foods, characterized in that the dough contains 5 to 50 parts by mass of wheat bran per 100 parts by mass of cereal flour used as a raw material, and further comprises blending (A) glucose oxidase and (B) one or more enzymes selected from the group consisting of hemicellulase, cellulase, and amylase.

[0049] The quality improvement method is not particularly limited, and any known bakery food manufacturing method can be appropriately selected, as long as the dough contains 5 to 50 parts by mass of wheat bran per 100 parts by mass of cereal flour used as a raw material, and further contains (A) glucose oxidase and (B) one or more enzymes selected from the group consisting of hemicellulase, cellulase, and amylase. The known bakery food manufacturing method is the same as that described in the above section on the method for manufacturing wheat bran-containing bakery food of the present invention. [Example]

[0050] The present invention will be explained below by showing test examples, but the present invention is not limited to these test examples.

[0051] (Test Example 1: Production of bakery food containing wheat bran) Wheat bran-containing breads were produced using the following formulation and process. <Formulation> · Flour ··· 80 parts by mass (Million; strong flour, manufactured by Nisshin Flour Milling Co., Ltd.) Wheat bran 20 parts by weight (Wheat Bran M; roasted wheat bran, manufactured by Fresh Food Service Co., Ltd.) Fresh yeast: 2.8 parts by weight (Manufactured by Oriental Yeast Co., Ltd.) Salt 2 parts by weight · Sugar ··· 6 parts by mass Skim milk powder 2 parts by weight Shortening: 5 parts by weight · Water ··· 70 parts by mass *Each enzyme preparation was diluted with 1 g of wheat flour and mixed to obtain the amount (U) listed in Tables 1-1 to 1-6 for 100 g of grain flour used as raw material (hereinafter referred to as "raw material flour").

[0052] <Process> 1. Mixing: Mix the raw flours (wheat flour, wheat bran) and auxiliary ingredients (fresh yeast, salt, sugar, skim milk powder) and water listed in the above <Recipe>, add shortening and mix (low speed 2 minutes → medium-high speed 6 minutes → high speed 1 minute, temperature 27°C). 2. Primary fermentation: 80 minutes (27-28℃, relative humidity 75-80%) 3. Dough divided into 500g 4. Bench time: 20 minutes 5. Second fermentation (proofing): 50 minutes (38°C, relative humidity 80-85%) 6. Bake: 210℃, 25 minutes

[0053] <Evaluation> The wheat bran-containing bakery foods and bread doughs produced above were evaluated for the following evaluation items. The results are shown in Tables 1-1 to 1-6.

[0054] [volume] The volume of the wheat bran-containing bakery foods was measured using a 3D Laser Volume Measurement (Selnac-WinVM2100, manufactured by Astex).

[0055] [Texture] The softness, moistness, and melt-in-the-mouth feel of the wheat bran-containing bakery foods were evaluated by a panel of 10 people according to the following evaluation criteria, and the average scores were calculated. Comparative Example 1-2 was used as a control example. -Softness- 5 points: Very soft compared to the control. 4 points: Softer than the control. 3 points: Slightly softer than the control. 2 points: Same as the control. 1 point: Harder than the control. -Moisturizing- 5 points: Very moist compared to the control. 4 points: Moister than the control. 3 points: Slightly moister than the control. 2 points: Same as the control. 1 point: There is more blurring compared to the control. - Melts in your mouth - 5 points: Melts in the mouth much better than the control. 4 points: Melts better in the mouth than the control. 3 points: Slightly better melt-in-the-mouth texture than the control. 2 points: Same as the control. 1 point: Poor melt-in-the-mouth texture compared to the control.

[0056] [Touch] After storing the wheat bran-containing bakery foods at room temperature (25°C) for 72 hours, 10 panelists evaluated the texture of the wheat bran-containing bakery foods according to the following evaluation criteria, and calculated the average score. Comparative Example 1-2 was used as a control example. 5 points: Very resilient compared to the control. 4 points: More elastic than the control. 3 points: Slightly more elastic than the control. 2 points: Same as the control. 1 point: Less elastic than the control.

[0057] [Secondary workability] Ten panelists evaluated the bread dough for its extensibility and stickiness according to the following evaluation criteria, and calculated the average score. Comparative Example 1-2 was used as a control example. -Fabric extensibility- 5 points: Extremely superior extensibility compared to the control. 4 points: Superior extensibility compared to the control. 3 points: Slightly better extensibility than the control. 2 points: Same as the control. 1 point: Poor extensibility compared to the control. -Dough stickiness- 5 points: Very little stickiness compared to the control. 4 points: Less sticky than the control. 3 points: Slightly less sticky than the control. 2 points: Same as the control. 1 point: Stickier than the control.

[0058] [Table 1-1]

[0059] [Table 1-2]

[0060] [Table 1-3]

[0061] [Table 1-4]

[0062] [Table 1-5]

[0063] [Table 1-6]

[0064] (Test Example 2: Production of bakery food containing wheat bran) In the <Composition> of Test Example 1, wheat flour was used at 90 parts by mass, wheat bran at 10 parts by mass, and each enzyme preparation was diluted with 1 g of wheat flour and mixed together to give the amount (U) shown in Table 2 as the amount added per 100 g of cereal flour used as a raw material. Bakery foods containing wheat bran were produced in the same manner as Test Example 1, except that: In addition, except that the control example was Comparative Example 2-2, each evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 2.

[0065] [Table 2]

[0066] (Test Example 3: Production of wheat bran-containing bakery food) In the <Composition> of Test Example 1, wheat flour was used at 70 parts by mass and wheat bran at 30 parts by mass, and each enzyme preparation was diluted with 1 g of wheat flour and mixed together to give the amount (U) shown in Table 3 as the amount added per 100 g of grain flour used as a raw material. A wheat bran-containing bakery food was produced in the same manner as Test Example 1, except that: In addition, except that the control example was Comparative Example 3-2, each evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 3.

[0067] [Table 3]

[0068] The results of the above test examples confirmed that according to the present invention, even when wheat bran is contained, bakery foods can be produced that have good secondary processability, volume, texture, and resistance to aging (aging resistance).

[0069] The enzyme preparations used in the above test examples are as follows: [Glucose oxidase] Glucose oxidase (1) Bakezyme® GO Pure (DSM) Glucose oxidase (2) Bakezyme (registered trademark) GO1500BG (manufactured by DSM) [Hemicellulase] Xylanase (1) Bakezyme (registered trademark) HS2000BG (manufactured by DSM) Xylanase (2) Bakezyme® Real-X (DSM) Arabinofuranosidase Bakezyme (registered trademark) ARA10000BG (manufactured by DSM) [Cellulase] Cellulase Bakezyme (registered trademark) Wholegain (manufactured by DSM) [amylase] G4 amylase Denabake EXTRA (Nagase ChemteX Corporation) α-amylase Fungamyl 4000 SG (novozymes) G2 amylase Bakezyme (registered trademark) MAM10.000 (manufactured by DSM)

Claims

1. A method for producing a wheat bran-containing bakery food product, comprising: Contains 5 to 50 parts by mass of wheat bran out of 100 parts by mass of cereal flour used as a raw material, The method further comprises blending glucose oxidase and G4 amylase into the dough.

2. The method described in claim 1, further comprising blending hemicellulase and cellulase into the dough.

3. 3. The method of claim 1 or 2, wherein the wheat bran is heat-treated wheat bran.

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