High protein bread

Abstract

The present disclosure addresses the problem of providing a bread that has a protein content of 20 mass% or greater, has excellent workability and degree of fermentation during production, and has good hardness and is capable of long-term retention of that good hardness.　Provided is a bread that has a protein content of 20 mass% or greater, and contains acetic acid and / or a salt thereof and lactic acid and / or a salt thereof.

Description

[Technical Field]

[0001] The present disclosure relates to bread having a protein content of 20% by mass or more, excellent workability and fermentation degree during production, and good hardness that can be maintained for a long period of time. The present disclosure also relates to a bread mix flour used to produce the bread, and a method for producing the bread. [Background technology]

[0002] In recent years, people have become more health conscious as the times progress, and protein is one of the nutrients that people are most consciously consuming. On the other hand, bread has become a staple food and snack in the diet, so increasing the protein content of bread is effective in efficiently consuming protein.

[0003] Various studies have been conducted on breads with high protein contents. For example, Patent Document 1 describes that breads made by combining a bread dough and a high-protein dough with a higher protein content than the bread dough as separate doughs can have excellent taste and texture despite containing protein. Furthermore, Patent Document 2 describes that breads baked from bread dough containing 100 parts by mass of raw material flour containing 10 to 50% by mass of a protein material and 0.5 to 20 parts by mass of at least one of a fermentation flavoring agent having a sake-dane flavor and sake-dane can suppress the undesirable odor and unpleasant flavor of breads containing large amounts of protein material. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2023-42298 [Patent Document 2] Japanese Patent Application Publication No. 2020-103200 Summary of the Invention [Problem to be solved by the invention]

[0005] However, as the protein content of bread increases, the dough produced during the manufacturing process becomes hard, making it impossible to knead it in a mixer, resulting in reduced workability. Another drawback is that bread with a high protein content tends to become hard and harden over time. Therefore, bread with a protein content of 20% or more by mass has the problem of poor manufacturing suitability and the inability to impart a good firmness or maintain that firmness for a long period of time. The present inventors conducted research to overcome the above-mentioned problems associated with bread with a protein content of 20% or more by mass and found that, while adding lactic acid to bread with a protein content of 20% or more by mass improves manufacturing suitability, the resulting bread becomes too soft and fails to have a desirable texture. Furthermore, they found that adding acetic acid to bread with a protein content of 20% or more by mass causes the dough produced during the manufacturing process to become sticky, preventing sufficient fermentation.

[0006] Therefore, the objective of the present disclosure is to provide bread that has a protein content of 20% by mass or more, is easy to work with during production and has a high degree of fermentation, and has good firmness that can be maintained for a long period of time. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above problems and have found that adding acetic acid and / or a salt thereof and lactic acid and / or a salt thereof to bread having a protein content of 20% by mass or more can provide excellent manufacturability and a high degree of fermentation, as well as good firmness that can be maintained for a long period of time. Furthermore, the present inventors have also found that adding acetate and lactate to bread having a protein content of 20% by mass or more can further suppress sourness and acidic odor, thereby providing an excellent flavor. The present disclosure has been completed through further research based on these findings.

[0008] That is, the present disclosure provides the inventions of the following aspects. Item 1. The protein content is 20% by mass or more, Bread containing acetic acid and / or a salt thereof and lactic acid and / or a salt thereof. Item 2. The bread according to Item 1, wherein the amount of acetic acid and / or a salt thereof is 0.001 to 0.100 mol and the amount of lactic acid and / or a salt thereof is 0.001 to 0.100 mol per 1 kg of dry mass of bread. Item 3. The bread according to Item 1 or 2, wherein the amount of lactic acid and / or a salt thereof is 0.1 to 10 moles per mole of the acetic acid and / or a salt thereof. Item 4. The bread according to Item 1 or 2, wherein the acetic acid and / or a salt thereof is an acetate, and the lactic acid and / or a salt thereof is a lactate. Item 5. The bread according to Item 4, wherein the acetate is sodium acetate and the lactate is potassium lactate. Item 6. The bread according to Item 1 or 2, wherein the protein comprises at least wheat protein. Item 7. The bread according to Item 6, wherein the protein further comprises soy protein and / or egg protein. Item 8. The bread according to Item 1 or 2, wherein the pH of 10 g of shredded bread suspended in 90 g of ion-exchanged water is 4 to 6. Item 9. A bread mix flour having a protein content of 20% by mass or more and containing acetic acid and / or a salt thereof and lactic acid and / or a salt thereof. Item 10. A step of adding water to the bread mix flour according to Item 9 to prepare dough; A method for producing bread, comprising the steps of fermenting and baking the dough obtained in the above step. [Effects of the Invention]

[0009] Bread according to the present disclosure contains a high protein content of 20% by mass or more, yet is easy to work with during production, has a high degree of fermentation, and maintains a good firmness that can be maintained for a long period of time. Furthermore, one aspect of bread according to the present disclosure can further suppress sourness and acidic odor, resulting in an excellent flavor. Furthermore, one embodiment of bread according to the present disclosure can provide bread that is nutritionally complete and high in protein, thereby contributing to the achievement of SDG 3's goal of "Ensure good health and well-being for all." Furthermore, one embodiment of bread according to the present disclosure can use grain bran and other parts that would normally be discarded as ingredients, thereby contributing to the reduction of food waste and the achievement of goals such as SDG 12's "Responsible Consumption and Production" and SDG 13's "Take urgent action to combat climate change." DETAILED DESCRIPTION OF THE INVENTION

[0010] 1.Definition It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0011] In this disclosure, "suitability for manufacturing" refers to the dough produced in bread production being of appropriate hardness with reduced stickiness, and having good workability in processes such as making the dough, dividing it, and rolling it.

[0012] In this disclosure, the term "degree of fermentation" refers to the degree of progress of fermentation of dough after proofing (secondary fermentation) in bread production.

[0013] In this disclosure, the content of each ingredient or raw material contained in bread is the content of each ingredient or raw material when the bread is converted into dry mass, and is the ratio of the content of each ingredient or raw material to the total amount of ingredients other than water contained in the bread. Also, in this disclosure, the content of each ingredient or raw material contained in bread is calculated as the ratio of the dry mass of each ingredient or raw material contained in the dough to the dry mass of the dough used to make the bread (total mass excluding water).

[0014] In the present disclosure, the content of each component or ingredient contained in the bread flour mix is ​​the content of each component or ingredient when the bread flour mix is ​​converted to a dry mass, and is the ratio of the content of each component or ingredient to the total amount of components other than water contained in the bread flour mix.

[0015] 2. Bread The bread of the present disclosure is characterized by having a protein content of 20% by mass or more and containing acetic acid and / or a salt thereof, and lactic acid and / or a salt thereof. The bread of the present disclosure will be described in detail below.

[0016] [protein] The bread of the present disclosure contains 20% by mass or more of protein. In the present disclosure, the protein content of bread refers to the total amount of protein contained in the ingredients that serve as protein sources among the ingredients contained in the bread.

[0017] The type of protein contained in the bread of the present disclosure is not particularly limited, but examples include wheat protein, soy protein, egg protein, milk protein, rice protein, pea protein, corn protein, barley protein, rye protein, etc. These proteins may be used alone or in combination of two or more.

[0018] In the bread of the present disclosure, ingredients that serve as a source of protein may be added depending on the type of protein to be added.

[0019] Examples of raw materials that serve as sources of wheat protein include wheat flour and wheat gluten. The wheat flour may be refined wheat flour or whole wheat flour. Either hard wheat or soft wheat may be used as the wheat flour, and any of weak flour, medium-strength flour, and strong flour may be used. A suitable example of these grain flours is wheat flour, preferably whole wheat flour. Whole wheat flour typically contains 10 to 15% by mass of protein. Wheat gluten is a substance formed by the glutenin and gliadin contained in wheat flour connected in a network-like structure. In the present disclosure, dried active gluten can be used as wheat gluten. Active gluten typically contains 60 to 90% by mass of protein.

[0020] Examples of raw materials that serve as soy protein sources include soy flour, concentrated soy protein, and isolated soy protein. Soy flour is a raw material made by powdering soybeans, and in the present disclosure, heat-treated devitalized soy flour can be used as the soy flour. Soy flour typically contains 35 to 45% by mass of protein. Concentrated soy protein is a raw material made by concentrating and processing protein from soybeans. Isolated soy protein is a raw material made by extracting only protein from soybeans. Among the raw materials that serve as soy protein sources, soy flour is a suitable example.

[0021] Examples of raw materials that serve as egg protein sources include egg yolk powder, egg white powder, and proteins isolated from chicken eggs. Egg yolk powder is a powdered raw material made by drying the yolk of chicken eggs. Egg yolk powder usually contains 25 to 35% by mass of protein. Egg white powder is a raw material made by separating egg white from chicken eggs and powdering it. Among the raw materials that serve as egg protein sources, egg yolk powder is a suitable example.

[0022] Examples of raw materials that can serve as a source of milk protein include skim milk powder, whey, and proteins isolated from milk.

[0023] Examples of raw materials that can serve as sources of rice protein include rice flour and proteins isolated from rice.

[0024] Source materials for pea protein include, for example, pea flour, protein isolated from peas, etc.

[0025] Examples of raw materials that can serve as a source of corn protein include corn flour and protein isolated from corn.

[0026] Examples of raw materials that can serve as a source of barley protein include barley flour and protein isolated from barley.

[0027] Examples of raw materials that can serve as sources of rye protein include rye flour and proteins isolated from rye.

[0028] The total protein content in the bread of the present disclosure is not particularly limited as long as it is 20% by mass or more, and examples thereof include 20 to 50% by mass, 25 to 50% by mass, 27 to 40% by mass, 28 to 35% by mass, or 28 to 32% by mass. Preferred examples of the total protein content in the bread of the present disclosure include 20 to 38% by mass or 20 to 35% by mass.

[0029] Since the bread of the present disclosure preferably contains wheat flour, preferably whole wheat flour, a suitable example of the bread of the present disclosure includes at least wheat protein. The wheat protein content in the bread of the present disclosure may be appropriately set in consideration of the contents of other proteins so long as the total protein content in the bread is 20% by mass or more, for example, 10 to 30% by mass, 15 to 30% by mass, or 20 to 25% by mass. A suitable example of the wheat protein content in the bread of the present disclosure is 11 to 29% by mass.

[0030] Furthermore, the bread of the present disclosure more preferably contains soy protein and / or egg protein in addition to wheat protein, and even more preferably contains wheat protein, soy protein, and egg protein.

[0031] When soy protein is contained in the bread of the present disclosure, its content may be appropriately set in consideration of the contents of other proteins so that the total protein content in the bread is 20% by mass or more, for example, 1 to 20% by mass, preferably 3 to 15% by mass, and more preferably 4 to 8% by mass.

[0032] Furthermore, when egg protein is contained in the bread of the present disclosure, its content may be appropriately set in consideration of the contents of other proteins so that the total protein content in the bread is 20% by mass or more, for example, 0.1 to 10% by mass, preferably 0.2 to 5% by mass, and more preferably 0.5 to 2% by mass.

[0033] In the bread of the present disclosure, the content of the raw material that serves as a protein source may be set so as to satisfy the above-mentioned protein content, taking into consideration the type of raw material that serves as the protein source, the protein content, etc.

[0034] For example, the wheat flour (whole wheat flour, etc.) content in the bread of the present disclosure is, for example, 30 to 65% by mass, preferably 35 to 60% by mass, and more preferably 40 to 50% by mass or 40 to 55% by mass.

[0035] When active gluten is contained in the bread of the present disclosure, the content of active gluten in the bread is, for example, 3 to 40% by mass, 5 to 40% by mass, 10 to 30% by mass, or 15 to 25% by mass. Preferred examples of the content of active gluten in the bread of the present disclosure include 4 to 40% by mass, 4 to 30% by mass, or 4 to 28% by mass.

[0036] Furthermore, when soy flour is contained in the bread of the present disclosure, the content of soy flour in the bread is, for example, 3 to 35% by mass, preferably 8 to 30% by mass, and more preferably 10 to 20% by mass.

[0037] Furthermore, when egg yolk powder is contained in the bread of the present disclosure, the content of egg yolk powder in the bread is, for example, 0.1 to 15% by mass, preferably 0.5 to 10% by mass, and more preferably 1 to 4% by mass.

[0038] [Acetic acid and / or its salts and lactic acid and / or its salts] The bread of the present disclosure contains acetic acid and / or a salt thereof, and lactic acid and / or a salt thereof. By incorporating acetic acid and / or a salt thereof and lactic acid and / or a salt thereof into bread with a protein content of 20% by mass or more, it is possible to achieve excellent manufacturability and a high degree of fermentation, as well as to impart good firmness that can be maintained for a long period of time.

[0039] As the acetic acid, not only purified acetic acid but also raw materials containing acetic acid such as brewed vinegar may be used. Specific examples of salts of acetic acid include alkali metal salts such as sodium salts and potassium salts. Furthermore, the acetate salt may be either an anhydride or a hydrate. Among acetic acid and its salts, acetate salts are preferred, and sodium acetate is more preferred.

[0040] Specific examples of salts of lactic acid include alkali metal salts such as sodium salts and potassium salts. Among lactic acid and its salts, acetate salts are preferred, and potassium lactate is more preferred.

[0041] In a preferred embodiment of the bread of the present disclosure, the bread does not contain acetic acid and lactic acid, but contains acetate and lactate. When the bread of the present disclosure does not use acetic acid and lactic acid, but uses acetate and lactate in combination, the effect of imparting good hardness and maintaining that hardness for a long period of time is further improved, and furthermore, it is possible to have a good flavor without feeling sourness or sour smell.

[0042] In the bread of the present disclosure, the ratio of acetic acid and / or a salt thereof to lactic acid and / or a salt thereof is, for example, 0.1 to 10 moles, preferably 0.1 to 5 moles, more preferably 0.2 to 4.5 moles, and even more preferably 0.25 to 4 moles of lactic acid and / or a salt thereof per mole of acetic acid and / or a salt thereof. By satisfying such a content, the effect of imparting good hardness and maintaining it for a long period of time can be further improved.

[0043] The content of acetic acid and / or a salt thereof in the bread of the present disclosure can be 0.001 to 0.100 mol, 0.005 to 0.050 mol, 0.005 to 0.070 mol, or 0.009 to 0.036 mol per kg of dry weight of bread. Suitable examples of the content of acetic acid and / or a salt thereof in the bread of the present disclosure can be 0.001 to 0.070 mol, 0.009 to 0.070 mol, or 0.009 to 0.067 mol per kg of dry weight of bread. By satisfying these contents, the effect of imparting good firmness and maintaining that firmness for a long period of time can be further improved.

[0044] The content of lactic acid and / or a salt thereof in the bread of the present disclosure may be 0.001 to 0.100 mol, 0.005 to 0.050 mol, or 0.009 to 0.036 mol per kg of dry weight of bread. Suitable examples of the content of lactic acid and / or a salt thereof in the bread of the present disclosure include 0.005 to 0.045 mol, 0.009 to 0.045 mol, or 0.009 to 0.041 mol of acetic acid and / or a salt thereof per kg of dry weight of bread. By satisfying these contents, the effect of imparting good firmness and maintaining that firmness for a long period of time can be further improved.

[0045] [Sodium chloride] In addition to the above-mentioned components, the bread of the present disclosure may contain sodium chloride. When sodium chloride is contained in the bread of the present disclosure, the content thereof is, for example, 0.1 to 5% by mass, preferably 0.5 to 3% by mass, and more preferably 0.7 to 2% by mass.

[0046] [yeast] The bread of the present disclosure contains yeast required for fermentation. The yeast may be baker's yeast, but in addition to baker's yeast, brewer's yeast or the like may also be included as needed. The yeast may also be any of dry yeast, instant dry yeast, fresh yeast, etc. One type of yeast may be used alone, or two or more types may be used in combination.

[0047] The yeast content in the bread of the present disclosure is, for example, 0.1 to 5% by mass, preferably 0.3 to 3% by mass, and more preferably 0.5 to 3% by mass.

[0048] [Other ingredients] The bread of the present disclosure may contain ingredients other than those described above. The other ingredients that can be included in the bread of the present disclosure may be selected from food ingredients and additives commonly used in bread production, depending on the quality, flavor, texture, etc., to be imparted. Examples of such ingredients include sweeteners such as sugar, reduced starch syrup, white sugar, liquid sugar, powdered sugar, starch syrup, and artificial sweeteners; fats and oils such as shortening, margarine, butter, powdered oils and fats, fat spreads, lard, salad oil, olive oil, and emulsified oils and fats; chocolate, cheese, yogurt, baking powder, yeast food, bittern, gelatin, tea leaves, alcohol, emulsifiers, spices, Western liquors, dried fruit, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, pH adjusters, preservatives, and acidulants. These ingredients may be used alone or in combination of two or more.

[0049] [Type of bread] The type of bread in the present disclosure is not particularly limited, and examples include, for example, sandwich bread, round bread, cupcake, croissant, butter roll, one loaf, muffin, French bread, and other confectionery breads.

[0050] [pH of bread] In one aspect of the bread of the present disclosure, the pH when 10 g of bread shreds are suspended in 90 g of ion-exchanged water is 4 to 7, preferably 4 to 6. In the bread of the present disclosure, in order to satisfy the above pH range, the contents of acetic acid and / or its salt and lactic acid and / or its salt may be appropriately adjusted, or an appropriate amount of other pH adjusters may be contained. Specifically, the pH is a value measured by the method shown below. [Method for measuring pH] The bread to be measured is processed with a food processor for 10 seconds to be shredded. 10 g of the obtained shredded product and 90 g of ion-exchanged water are put into a bag for a filter-equipped stomacher, and homogenization treatment is performed with a stomacher for 1 minute. Then, the suspension is collected through the filter of the stomacher bag, and the pH is measured with a pH meter. The temperature at the time of pH measurement is set to 25°C.

[0051] [Firmness of bread] The bread of the present disclosure has an appropriate firmness and a good texture. As an index of the firmness of the bread of the present disclosure, after being put into a bag and sealed and stored at 25°C for 1 day after production, the hardness measured under the following conditions using a rheometer (texture analyzer) is 5 to 16 N, preferably 5 to 10 N, more preferably 5 to 7 N.

[0052] In addition, the bread of the present disclosure can maintain an appropriate firmness for a long period of time and suppress hardening over time and becoming too hard. As an index of the firmness maintenance characteristics of the bread of the present disclosure, after being put into a bag and sealed and stored at 25°C for 7 days after production, the hardness measured under the following conditions using a rheometer (texture analyzer) is 6 N or more and less than 17 N, preferably 6 N or more and less than 16 N, more preferably 10 or more and less than 16 N, still more preferably 10 or more and less than 14 N.

[0053] <Method for measuring bread hardness> sample : Cut the bread into a rectangular shape (approximately 2 cm long, 2 cm wide, and 3 cm high). Equipment used : Rheometer (texture analyzer) Plunger : φ20mm aluminum cylindrical jig Measurement method The plunger is pressed into the center of the sample at a compression rate of 1 mm / sec to a pressing rate of 50%, and held for 10 seconds. The maximum stress value at this time is taken as the hardness. Hardness measurements are carried out at least twice per sample, and the average value is calculated.

[0054] [Manufacturing method] The bread of the present disclosure can be made using the same process as that for general bread depending on the type of bread. Specifically, the bread of the present disclosure can be made by preparing dough using the ingredients described above, and then going through processes such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), and baking.

[0055] 3. Bread mix The present disclosure further provides a bread flour mix having a protein content of 20% by mass or more and containing acetic acid and / or a salt thereof and lactic acid and / or a salt thereof. The bread flour mix of the present disclosure is a flour mix in which the ingredients of the bread are mixed, and by using the bread flour mix of the present disclosure, the bread can be easily produced.

[0056] The types and contents of proteins contained in the bread mix flour of the present disclosure, the types and contents of acetic acid and / or its salts and lactic acid and / or its salts to be blended, and other ingredients are as described in the section "2. Bread" above.

[0057] The bread can be obtained by adding water to the bread mix flour of the present disclosure to prepare dough, and then subjecting it to processes such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), and baking. [Example]

[0058] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0059] 1. Bread making Dough was prepared using the ingredients shown in Tables 2 and 3, and round bread was made by dividing, rolling, proofing, and baking. The specific manufacturing conditions are shown in Table 1.

[0060] [Table 1]

[0061] 2. Evaluation Method 2-1. Manufacturing suitability The state of the dough produced in the bread making process was judged according to the following criteria to evaluate its suitability for manufacturing. <Manufacturing suitability criteria> A: The dough has just the right hardness and viscosity, and there are no problems with workability from the dough preparation process to the baking process. B1: The dough is too hard, and there is a significant decrease in workability during the dough preparation process and the dividing and rolling processes. B2: The dough becomes sticky, and workability is significantly reduced during the dough preparation process and the processes of dividing and rolling.

[0062] 2-2. Degree of fermentation In the bread manufacturing process, the degree of fermentation of the dough after proofing was judged according to the following criteria to evaluate the suitability for fermentation. <Criteria for determining fermentation suitability> A: Fermentation is progressing well. B: Fermentation has occurred, but not enough. C: Fermentation has hardly progressed and is poor.

[0063] 2-3. Hardness of bread The bread after production was placed in a bag and sealed, and stored at 25°C for 1 day and 14 days, after which the hardness of the bread was measured. The bread was cut into rectangular prisms (approximately 2 cm long, 2 cm wide, and 3 cm high) as samples, and the hardness was measured using a rheometer under the following conditions. The hardness measured under the following conditions can be evaluated as being too soft if it is less than 5 N, moderately hard if it is 5 N or more but less than 16 N, particularly suitable hardness if it is 6 to 14 N, and too hard if it is 16 N or more. Equipment used : Rheometer (Shimadzu Texture Analyzer "EZ-SX") Plunger : φ20mm aluminum cylindrical jig Measurement method The plunger was pressed into the center of the sample at a compression rate of 1 mm / sec to a compression ratio of 50%, and held for 10 seconds. The maximum stress value at this time was calculated as hardness. Hardness measurements were performed at least twice per sample, and the average value was calculated.

[0064] 2-4. Sour taste and sour smell of bread The bread was stored at room temperature for one day after production and eaten, and the sour taste and sour smell were evaluated according to the following criteria. The sour taste and sour smell were evaluated by one person skilled in sensory taste evaluation. <Criteria for determining sourness> A: I don't feel any sourness. B: Slightly sour. C: It has a strong sour taste. <Criteria for determining acid odor> A: I don't notice any acidic smell. B: Slightly sour smell. C: A strong acidic smell is felt.

[0065] 2-5. pH of bread The bread was shredded in a food processor for 10 seconds. 10 g of the resulting shredded material and 90 g of ion-exchanged water were placed in a stomacher bag with a filter and homogenized for 1 minute. The suspension was then collected through the stomacher bag filter and the pH was measured using a pH meter. The temperature during the pH measurement was 25°C.

[0066] 3. Evaluation Results The results are shown in Tables 2 and 3. When bread containing 20% ​​or more protein did not contain acetic acid and / or a salt thereof and lactic acid and / or a salt thereof, the dough became sticky during production, and workability was significantly reduced (Comparative Example 1). Furthermore, when lactic acid was added to bread containing 20% ​​or more protein, improvement in manufacturability was observed, but the hardness of the bread one day after production was less than 5N, making it too soft and undesirable in texture (Comparative Example 2). Furthermore, when acetic acid was added to bread containing 20% ​​or more protein, manufacturability and degree of fermentation were insufficient, and the bread had a sour taste and smell when eaten, resulting in a poor flavor (Comparative Example 3).

[0067] In contrast, when acetic acid and / or a salt thereof and lactic acid and / or a salt thereof were added to bread with a protein content of 20% by mass or more, both the manufacturability and the degree of fermentation were good, no manufacturing problems were observed, and the hardness of the bread after one day of production was 5N or more but less than 17N, which was an appropriate hardness, and the appropriate hardness was maintained even after 14 days of production (Examples 1 to 12). In particular, when acetate and lactate were added, the hardness after 14 days of production was 14N or less, which was an especially good range of hardness, and there was no sour taste or sour smell, resulting in a good flavor (Examples 2, 4 to 6, and 10 to 12).

[0068] In addition, when acetic acid was added to ordinary bread with a protein content of approximately 11% by mass, fermentation progressed slowly, resulting in an insufficient degree of fermentation (Reference Example 1). Furthermore, when acetic acid and lactic acid were added to bread with a protein content of approximately 11% by mass, the degree of fermentation was poor, and the hardness 14 days after production significantly exceeded 17N, resulting in excessive hardness and a significant deterioration in texture (Reference Example 2). Furthermore, when acetate and lactate were added to bread with a protein content of 11.8% by mass, the degree of fermentation was also insufficient (Reference Example 3). These results demonstrate that the inclusion of acetic acid and / or its salt and lactic acid and / or its salt results in excellent manufacturability and a high degree of fermentation, and the effect of maintaining good hardness for a long period of time is unique to bread with a protein content of 20% by mass or more.

[0069] [Table 2]

[0070] [Table 3]

[0071] [Table 4]

[0072] [Table 5]

Claims

1. The protein content is 20% by mass or more, Contains 30% or more by mass of whole wheat flour, Contains acetic acid and / or a salt thereof and lactic acid and / or a salt thereof, Bread that meets the hardness requirement of 5 to 16N under the following measurement conditions. <Hardness measurement conditions> After production, the bread was placed in a sealed bag and stored at 25°C for one day. A rectangular parallelepiped (2 cm long, 2 cm wide, and 3 cm high) sample was then cut out. A rheometer (texture analyzer) was used, and a plunger, a 20 mm diameter aluminum cylindrical jig, was pressed into the center of the sample at a compression rate of 1 mm / sec to a compression ratio of 50%, and the sample was held for 10 seconds. The maximum stress value at this time was determined as the hardness. Hardness measurements were performed at least twice per sample, and the average value was calculated.

2. 2. The bread according to claim 1, wherein the amount of acetic acid and / or a salt thereof is 0.001 to 0.100 mol and the amount of lactic acid and / or a salt thereof is 0.001 to 0.100 mol per kg of dry mass of bread.

3. 3. The bread according to claim 1, wherein the amount of lactic acid and / or a salt thereof is 0.1 to 10 moles per mole of acetic acid and / or a salt thereof.

4. 3. The bread according to claim 1 or 2, wherein the acetic acid and / or a salt thereof is an acetate, and the lactic acid and / or a salt thereof is a lactate.

5. 5. The bread of claim 4, wherein the acetate salt is sodium acetate and the lactate salt is potassium lactate.

6. 3. The bread of claim 1 or 2, wherein the protein comprises soy protein and / or egg protein.

7. The protein content is 20% by mass or more, and the wheat whole grain flour is 30% by mass or more, acetic acid and / or a salt thereof, and lactic acid and / or a salt thereof are contained, Bread mix flour for obtaining bread that meets the hardness requirements of 5 to 16N under the following measurement conditions. <Hardness measurement conditions> After production, the bread was placed in a sealed bag and stored at 25°C for one day. A rectangular parallelepiped (2 cm long, 2 cm wide, and 3 cm high) sample was then cut out. A rheometer (texture analyzer) was used, and a plunger, a 20 mm diameter aluminum cylindrical jig, was pressed into the center of the sample at a compression rate of 1 mm / sec to a compression ratio of 50%, and the sample was held for 10 seconds. The maximum stress value at this time was determined as the hardness. Hardness measurements were performed at least twice per sample, and the average value was calculated.

8. A method for producing bread, comprising: A step of adding water to the bread mix flour according to claim 7 to prepare dough; The dough obtained in the above step is fermented and baked. The bread has a hardness of 5 to 16 N measured under the following measurement conditions. <Hardness measurement conditions> After production, the bread was placed in a sealed bag and stored at 25°C for one day. A rectangular parallelepiped (2 cm long, 2 cm wide, and 3 cm high) sample was then cut out. A rheometer (texture analyzer) was used, and a plunger, a 20 mm diameter aluminum cylindrical jig, was pressed into the center of the sample at a compression rate of 1 mm / sec to a compression ratio of 50%, and the sample was held for 10 seconds. The maximum stress value at this time was determined as the hardness. Hardness measurements were performed at least twice per sample, and the average value was calculated.

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