Method for manufacturing bread products, method for predicting bread-making properties and quality of bread products, and method for using a tangzhong starter in the production of bread products.

Abstract

The present invention provides a method for manufacturing bread that allows control over the degree of bread-making properties and the quality of the final bread product, regardless of whether wheat flour from old or new grains is used, by controlling a novel parameter related to the hardness of the tangzhong (hot water dough) within a predetermined range; a method for predicting bread-making properties and the quality of bread products that allows for quick and easy prediction of the degree of bread-making properties and the quality of bread products from the tangzhong; and a method for using a tangzhong in the manufacture of bread products that can produce bread dough with good bread-making properties, and that produces high-quality bread products with a sweet, chewy, soft, and melt-in-your-mouth texture. [Solution] The method for manufacturing bread includes the steps of (a) preparing a tangzhong by mixing wheat flour and hot water, or by heating a mixture of wheat flour and water; (b) measuring the hardness of the tangzhong using a texture analyzer; (c) heating the same formulation of the tangzhong at approximately 100°C, and measuring the hardness of the same formulation when the hardness becomes approximately constant using a texture analyzer; and (d) preparing bread dough using the tangzhong, wherein the hardness of the tangzhong is adjusted to a value greater than 2 and less than 16 when the hardness of the same formulation is divided by the hardness of the same formulation and multiplied by 100.

Description

Technical Field

[0001] The present invention relates to a method for producing breads, a method for predicting bread-making properties and the quality of breads, and a method for using a sponge dough in the production of breads.

Background Art

[0002] A "sponge dough" prepared by kneading wheat flour and hot water, or a "kneaded sponge dough" prepared by adding wheat flour to water and kneading while heating (hereinafter, "sponge dough" and "kneaded sponge dough" are collectively referred to as "sponge dough") has been widely used in the production of breads. In the sponge dough bread-making method, after taking the rough heat of the sponge dough as necessary, wheat flour, yeast, salt, sugars, water, etc. are kneaded into the sponge dough to prepare bread dough, and after fermentation, it is baked to obtain breads. The characteristics of the breads obtained by this production method are that they are soft, have a chewy texture, the aging of the bread during storage is slow, and they exhibit a unique flavor. The reason is that in the sponge dough, it is known that starch in the wheat flour swells during its preparation and is exposed to a temperature above the gelatinization temperature, so that part of the wheat starch swells, gelatinizes, and absorbs water.

[0003] Various methods related to the sponge dough bread-making method have been proposed. In Patent Documents 1 to 6, about 5 parts by weight to 50 parts by weight of wheat flour out of the total amount of wheat flour constituting the bread dough is kneaded with a predetermined amount of hot water or warm water (kneaded while heating in the case of warm water) to prepare a sponge dough, and the sponge dough is kneaded with the remaining wheat flour, yeast, yeast food, salt, sugars, non-fat dry milk, fats and oils, etc. to prepare bread dough, and after fermentation, it is baked to produce breads. In particular, Patent Document 6 discloses a formulation device for reducing and stabilizing the change over time in the quality of the sponge dough.

[0004] On the other hand, it is known that wheat used for bread making is not as good as freshly harvested wheat (so-called new wheat), but rather mature wheat that has been harvested some time ago (so-called old wheat). Therefore, when switching from flour made from old wheat to flour made from new wheat at the end of the harvest year, it was necessary to make significant adjustments to the amount of bread-making improver, water absorption, and mixing conditions based on the experience of skilled bakers.

[0005] Therefore, methods have been proposed to ensure good bread-making properties even when using wheat flour from newly harvested wheat. Patent document 7 discloses a bread-making method that ensures good bread quality even when using newly harvested wheat, which has poor bread-making stability. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 59-156236 [Patent Document 2] Japanese Patent Publication No. 2000-262205 [Patent Document 3] Japanese Patent Publication No. 2003-009758 [Patent Document 4] Japanese Patent Publication No. 2004-105195 [Patent Document 5] Japanese Patent Publication No. 2004-000123 [Patent Document 6] Japanese Patent Publication No. 2012-187070 [Patent Document 7] Japanese Patent Publication No. 2000-333592 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] However, while Patent Document 7 describes a method for improving bread-making properties when using wheat flour from newly harvested wheat that has not been sufficiently matured, it was unclear whether the same method could be used to improve bread-making properties when using a "yudane" (a type of pre-fermented dough). In the production of bread using a "yudane," the bread-making properties may be impaired due to the use of a yudane at a relatively high temperature, and variations in the degree of bread-making properties and the quality of the final bread may occur depending on the conditions for preparing the yudane and the ingredients added. Moreover, when using wheat flour from newly harvested wheat and a "yudane," maintaining the degree of bread-making properties and the quality of the bread remained a major challenge, as it had to rely on the experience and knowledge of skilled craftsmen.

[0008] The present invention has been made in view of the above circumstances, and aims to provide a method for manufacturing bread that can control the degree of bread-making properties and the quality of the final bread products obtained, regardless of whether wheat flour from old grains or new grains is used, by controlling a novel parameter relating to the hardness of the tangzhong within a predetermined range; a method for predicting the degree of bread-making properties and the quality of bread products that can be predicted quickly and easily from the tangzhong; and a method for using a tangzhong in the manufacture of bread products that can produce bread dough with good bread-making properties, and that produces high-quality bread products that are sweet, chewy, soft, and have a melt-in-your-mouth texture. [Means for solving the problem]

[0009] To achieve the above objective, the method for producing bread according to the first aspect of the present invention is: (a) A step of preparing a tangzhong by mixing wheat flour and hot water, or by heating after mixing wheat flour and water, (b) A step of measuring the hardness of the tangzhong using a texture analyzer, (c) A step of heating the identical preparation of the hot water type to approximately 100°C, and measuring the hardness of the identical preparation using a texture analyzer when the hardness of the identical preparation becomes approximately constant, (d) A step of preparing bread dough using the tangzhong, Includes, The hardness of the aforementioned tangzhong is divided by the hardness of the aforementioned identically formulated preparation and multiplied by 100, and the resulting value is adjusted to be greater than 2 and less than 16. It is characterized by the following:

[0010] For example, in step (a), the temperature of the tang is 50°C or higher.

[0011] A method for predicting bread-making properties and the quality of bread products according to a second aspect of the present invention is: (a) A step of preparing a tangzhong by mixing wheat flour and hot water, or by heating after mixing wheat flour and water, (b) A step of measuring the hardness of the tangzhong using a texture analyzer, (c) A step of heating the identical preparation of the hot water type to approximately 100°C, and measuring the hardness of the identical preparation using a texture analyzer when the hardness of the identical preparation becomes approximately constant, (d) A step in which it is determined that the bread-making properties are good and the quality of the bread after baking is high when the hardness of the tangzhong is divided by the hardness of the same compound preparation and multiplied by 100, and the value is greater than 2 and less than 16, Includes.

[0012] A method for using a tangzhong starter in the production of bread products according to a third aspect of the present invention is: The hardness of the hot water mixture measured using a texture analyzer, The same formulation of the aforementioned hot water is heated to approximately 100°C, and at the point when the hardness of the same formulation becomes approximately constant, the hardness of the same formulation is measured using a texture analyzer, Regarding The value obtained by dividing the hardness of the aforementioned tangzhong by the hardness of the aforementioned identically formulated preparation and multiplying by 100 is greater than 2 and less than 16. This method is characterized by the following features. [Effects of the Invention]

[0013] According to the present invention, by controlling new parameters related to the firmness of the tangzhong within a predetermined range, it is possible to control the degree of bread-making properties and the quality of the finally obtained bread products regardless of whether old wheat flour or new wheat flour is used; a method for manufacturing bread products capable of quickly and easily predicting the degree of bread-making properties and the quality of bread products from the tangzhong; and a method for predicting the bread-making properties and the quality of bread products; and a method for using a tangzhong that can obtain a bread dough with good bread-making properties, has sweetness, is moist, soft, and has a good melt-in-the-mouth texture to manufacture high-quality bread products.

Brief Description of the Drawings

[0014] [Figure 1] As a sample, a preparation (water-wheat flour preparation) obtained by adding 100 parts by weight of water to 100 parts by weight of extra-strong first-grade wheat flour and kneading until uniform is immersed in boiling water, and the maximum stress (firmness of the sample) when pressing in 50% of the distance with respect to the thickness of the sample once is measured. It is a graph showing the transition of the temperature of the sample and the firmness of the sample by each graph line.

Embodiments for Carrying Out the Invention

[0015] (1. Method for Manufacturing Bread Products) The method for manufacturing bread products of the present invention is (a) A step of preparing a tangzhong by mixing wheat flour and warm water, or by heating after mixing wheat flour and water; (b) A step of measuring the firmness of the tangzhong using a texture analyzer; (c) Heating the same formulation preparation of the tangzhong at approximately 100°C, and when the firmness of the same formulation preparation becomes substantially constant, measuring the firmness of the same formulation preparation using a texture analyzer; (d) A step of preparing a bread dough using the tangzhong; This includes the following. Here, the value obtained by dividing the hardness of the tangzhong by the hardness of the same formulation and multiplying by 100 is adjusted to be greater than 2 and less than 16. When it is within this range, the bread dough has good bread-making properties, and it is possible to produce high-quality breads that are sweet, chewy, soft, and have a melt-in-your-mouth texture. Therefore, the bread-making method of the present invention allows for control over the degree of bread-making properties and the quality of the final breads, enabling the efficient and stable production of bread dough with high bread-making properties and high-quality breads.

[0016] In this specification, "bread" includes not only bread made by baking, such as sliced ​​bread, sweet bread, rolls, butter rolls, French bread, English muffins, and focaccia, but also donuts, steamed buns, etc. Furthermore, "bread" encompasses all baked foods that are generally classified as bread and are obtained by heating dough made using at least wheat flour and water, and is not particularly limited.

[0017] In this specification, a texture analyzer may be referred to as "TA".

[0018] In step (a), the tangzhong is prepared by mixing flour and hot water, or by mixing flour and water and then heating. The amount of hot water or water mixed with the flour is a known amount added in the art when making tangzhong, and a sufficient amount of hot water or water is added to the flour. In this specification, "hot water" is, for example, water at 50°C or higher, preferably water at 50°C to 95°C.

[0019] In step (a), the temperature of the prepared tangzhong is preferably 50°C or higher, and more preferably 50°C to 85°C.

[0020] In step (a), when preparing the tangzhong, in addition to wheat flour and hot water or water, salt, sugar, vinegar, fats and oils such as shortening, grain flours such as rice flour and potato starch, or a combination thereof may be added as ingredients for the tangzhong as needed.

[0021] In step (b), the consistency of the tangzhong obtained in step (a) is measured using a TA (Time Attenuation) device. When measuring the consistency of the tangzhong, the tangzhong obtained in step (a) may be used as is, the tangzhong obtained in step (a) may be used after it has been cooled down, the tangzhong obtained in step (a) may be refrigerated, or the tangzhong obtained in step (a) may be frozen and then thawed.

[0022] The details of measuring the hardness of the molten metal using TA in process (b) are described below. For example, 30g of the molten metal obtained in process (a) can be taken and molded into a flat plate with a thickness of 6mm, and this can be used as a sample for hardness measurement using TA. In the measurement using TA, for example, the maximum stress when the flat plate-shaped sample is compressed once by a distance of 50% of the thickness of the molten metal can be defined as the "hardness of the molten metal". For example, the peak value measured by compressing the sample once using a TA (e.g., Texture Analyser XTplusC type, manufactured by Stable micro systems) with a cylindrical plunger with a diameter of 13mm, under the conditions of compression ratio: 50%, test speed: 3 / 5 / 5 [mm / sec], and trigger force: 5.0g can be defined as the "hardness of the molten metal". In this specification, "test speed: 3 / 5 / 5 [mm / sec]" means that the plunger speed when the TA plunger touches the sample is 3 mm / sec, the plunger speed when the sample is compressed to 50% of its thickness is 5 mm / sec, and the speed when the plunger returns to its original position after the sample has been compressed is 5 mm / sec.

[0023] In step (c), the same formulation of the tangzhong is heated to approximately 100°C, and when the consistency of the formulation becomes approximately constant, the consistency of the formulation is measured using a TA (Technical Analysis). Note that the heating in step (c) does not involve stirring the formulation.

[0024] In this specification, "identical preparation of tangzhong" refers to a preparation of tangzhong with the same composition but using water instead of hot water, or a preparation that has not undergone a water bath treatment. For example, in "a tangzhong obtained by kneading 100 parts by weight of wheat flour, 5 parts by weight of salt, and 120 parts by weight of water, and then heating it in a water bath at 60°C for 30 minutes," "identical preparation of tangzhong" can be obtained by kneading 100 parts by weight of wheat flour, 5 parts by weight of salt, and 120 parts by weight of water. Also, in "a tangzhong obtained by placing 100 parts by weight of wheat flour in a mixer bowl, adding 120 parts by weight of hot water heated to 83°C, and kneading until homogeneous," "identical preparation of tangzhong" can be obtained by placing 100 parts by weight of wheat flour in a mixer bowl, adding 120 parts by weight of water, and kneading until homogeneous.

[0025] Figure 1 shows a sample prepared by adding 100 parts by weight of water to 100 parts by weight of first-grade strong wheat flour and kneading until uniform. 30g of this mixture (water-wheat flour mixture) was packed tightly into an 85mm x 60mm polyethylene pouch (Unipack B-4, manufactured by Seisan Nipponsha Co., Ltd.) to form a 6mm thick flat plate. This sample was then heated to approximately 100°C by immersing it in boiling water. The maximum stress (sample hardness) was measured when the sample was pressed once to a distance of 50% of its thickness. The graph shows the changes in sample temperature and sample hardness. For measuring the hardness of the sample, a TA (Texture Analyser XTplusC, manufactured by Stable Micro Systems) was used with a 13mm diameter cylindrical plunger. The peak value measured in a single compression was defined as the "hardness of the sample" under the following conditions: compression ratio: 50%, test speed: 3 / 5 / 5 [mm / sec], and trigger force: 5.0g.

[0026] As shown in Figure 1, the inventors confirmed that as the temperature of the sample increases, the hardness of the sample increases, and after the temperature of the sample reaches a certain level, the hardness of the sample becomes constant. Generally, it is known that when starch is heated while stirring under conditions where there is sufficient water, its hardness increases to a certain level and then decreases. This is because when starch is heated while stirring under conditions where there is a sufficient amount of water relative to the starch, the starch granules swell and disintegrate. However, the inventors have newly discovered that under the heating conditions of the above method without stirring, the hardness converges to a constant value with good reproducibility. This is thought to be because the heating conditions of the above method without stirring are insufficient for the water to swell and disintegrate relative to the starch.

[0027] As described above, the inventors have newly discovered that when the same formulation of tangzhong is continuously heated at approximately 100°C without stirring, the hardness of the same formulation becomes approximately constant, and have confirmed that this hardness can be easily measured using TA. In the method of the present invention, by adjusting the hardness parameter obtained based on this new finding to a certain range, the degree of bread-making ability and the quality of the final bread products can be controlled, and highly bread-making dough and high-quality bread products can be efficiently and stably produced.

[0028] In step (c), the same formulation of the tangzhong is heated to approximately 100°C, and the hardness of the formulation is measured using TA at the point when the hardness of the formulation becomes approximately constant. For heating, for example, the formulation can be continuously heated to approximately 100°C by immersing it in boiling water. The "point when the hardness of the formulation becomes approximately constant" is, taking Figure 1 as an example, any point in time after the "hardness of the water-wheat flour formulation" becomes approximately constant (for example, any point in time after 5 minutes in Figure 1). If the formulation is continuously heated to approximately 100°C, the hardness of the formulation will converge to a constant value after the temperature of the formulation reaches a certain level, but any point in time after the hardness of the formulation becomes approximately constant can be considered the "point when the hardness of the formulation becomes approximately constant". Furthermore, the "point at which the hardness of the same compounded preparation becomes approximately constant" can be, in light of the results in Figure 1, for example, 5, 6, 7, 8, 9, or 10 minutes after heating begins at approximately 100°C.

[0029] In step (c), when the hardness of the identical formulation becomes approximately constant, the hardness of the identical formulation is measured using a TA (Technical Analysis). The details of this measurement of the hardness of the identical formulation are the same as those of the hardness measurement in step (b) described above.

[0030] In the bread manufacturing method of the present invention, the value obtained by dividing the "hardness of the tangzhong" measured in step (b) by the "hardness of the tangzhong with the same formulation" measured in step (c) and multiplying by 100 is adjusted to be greater than 2 and less than 16. In this specification, the "value obtained by dividing the hardness of the tangzhong by the hardness of the tangzhong with the same formulation and multiplying by 100" may be referred to as the "degree of hardening of the tangzhong (%)". The "degree of hardening of the tangzhong (%)" is calculated by the following formula. When the value of the degree of hardening of the tangzhong is within the range of greater than 2 and less than 16, the bread dough has good bread-making properties, and high-quality bread is obtained with a sweet, chewy, soft, and melt-in-your-mouth texture. The degree of hardening of the tangzhong (%) is preferably 3 to 15.

[0031]

number

[0032] Step (d) is a step of preparing bread dough using the tangzhong obtained in step (a). Bread dough can be prepared using the tangzhong obtained in step (a) by known methods. For example, bread dough can be obtained by adding flour, yeast, ingredients commonly used in bread dough production as auxiliary ingredients (salt, sugars, eggs, milk powder, oils and fats, improvers, etc.), water, etc. to the tangzhong and kneading the mixture. Alternatively, for example, bread dough can be obtained by adding a sponge dough prepared by known methods to the tangzhong, adding flour, yeast, ingredients commonly used in bread dough production as auxiliary ingredients (as above), water, etc., and kneading the mixture.

[0033] Furthermore, the dough obtained in step (d) can be used to produce bread by fermenting, shaping, baking, etc., according to known procedures.

[0034] Examples of flours used in the present invention include wheat flour such as weak flour, medium flour, strong flour, extra-strong flour, and whole wheat flour, as well as rye flour, rice flour, starch flour (such as potato starch and bracken starch), and mixtures thereof, with wheat flour being preferred. Commercially available fresh yeast, dry yeast, and instant dry yeast can be used as the yeast in the present invention.

[0035] The wheat varieties and brands used in the wheat flour in this invention are not particularly limited, but any variety or brand of Waxy gene, which represents the starch properties, can be used. Specifically, varieties and brands with wild-type Waxy genes such as "1CW (No.1 Canada Western Red Spring)", "HRW (Hard Red Winter)", "Shirogane Komugi", "Satonosora", and "Kitami No. 95", or varieties with a deletion in one or more of the Waxy genes such as "ASW (Australian Standard White)", "Haruyo Koi", "Yumechikara", "Kitahonami", "Kitano Kaori", "Chikugoizumi", "Harukaze Fuwari", "Mochihime", "Hanamanten", and "Kinuakari" can be used, and these wheat flours may also be blended and used.

[0036] In this invention, the wheat flour used can be made from both mature wheat (so-called old wheat) that has been harvested some time ago, and freshly harvested wheat (so-called new wheat). In this invention, whether using wheat flour made from old wheat or wheat flour made from new wheat, as long as the "degree of hardening of the tangzhong (%)" is within a predetermined range, the bread dough will have good bread-making properties, and high-quality breads with a sweet, chewy, soft, and melt-in-your-mouth texture can be produced.

[0037] (2. Method for predicting baking properties and the quality of bread products) The present invention provides a method for predicting bread-making properties and the quality of bread products. (a) A step of preparing a tangzhong by mixing wheat flour and hot water, or by heating after mixing wheat flour and water, (b) A step of measuring the consistency of the tangzhong using a texture analyzer, (c) A step of heating identical preparations of the hot water base to approximately 100°C, and measuring the hardness of the identical preparations using a texture analyzer when the hardness of the identical preparations becomes approximately constant, (d) A step in which it is determined that the bread-making properties are good and the quality of the baked bread is high if the value obtained by dividing the hardness of the tangzhong by the hardness of the same formulation and multiplying by 100 is greater than 2 and less than 16, This includes the details of steps (a) to (c), as described above.

[0038] In step (d), if the hardness of the tangzhong is divided by the hardness of the same formulation and multiplied by 100 (degree of hardening of the tangzhong (%)) is greater than 2 and less than 16, it is determined that the dough has good bread-making properties and that the quality of the baked bread is high. The method for measuring and calculating the degree of hardening of the tangzhong is the same as described above. In this specification, "bread-making properties" refers to the degree of dough condition during bread making (for example, the degree of stickiness of the dough, the extensibility of the dough, the elasticity of the dough, the ease of dividing the dough, etc.), and it can be determined whether the dough has "high bread-making properties" or "good bread-making properties" by visual inspection and touch. In this specification, "high bread-making properties" or "good bread-making properties" refers to a good balance between the extensibility and elasticity of the dough during bread making, low stickiness of the dough, the desired degree of extensibility of the dough, the desired degree of elasticity of the dough, or the ease of dividing the dough, or a combination thereof. Furthermore, in this specification, "high quality of baked bread" can be determined by tasting the baked bread and performing a sensory evaluation if (i) the bread is sweet, (ii) the bread has a chewy texture, (iii) the bread has a soft texture, (iv) the bread has a melt-in-the-mouth texture, or if any two, three, or all of (i) to (iv) are met and there are no significantly inferior items. The degree of hardening of the tangzhong is preferably 3 to 15.

[0039] By using the bread-making properties and bread quality prediction method of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good or not at the stage of preparing the dough before the bread is finally made, and whether the quality of the bread after baking (the final bread) is high or not.

[0040] (3. Method for using tangzhong in the production of bread products) The present invention provides a method for using a tangzhong starter in the production of bread products. The firmness of the tangzhong (hot water dough) was measured using a texture analyzer, The same formulation of the tangzhong was heated to approximately 100°C, and when the consistency of the same formulation became approximately constant, the consistency of the same formulation was measured using a texture analyzer, Regarding The present invention is characterized in that the value obtained by dividing the hardness of the tangzhong by the hardness of the same formulation and multiplying by 100 (degree of hardening of the tangzhong) is greater than 2 and less than 16. According to the method of the present invention, a bread dough with good bread-making properties can be obtained, and high-quality breads can be produced that have a sweet taste, are chewy, soft, and have a melt-in-your-mouth texture. The degree of hardening of the tangzhong is preferably between 3 and 15.

[0041] (4. Conclusion) According to the bread manufacturing method of the present invention, by controlling a novel parameter related to the hardness of the tangzhong (starter dough), namely the "degree of hardening of the tangzhong (%)", within a predetermined range, the bread dough has good baking properties, and high-quality bread with a sweet, chewy, soft, and melt-in-your-mouth texture can be produced stably and efficiently. Furthermore, by using the bread-making properties and bread quality prediction method of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good or not at the tangzhong stage before the bread is finally made, and whether the quality of the bread after baking (the final bread) will be high, so it is expected to make a significant impact on the bread manufacturing industry.

[0042] Furthermore, in this invention, regardless of whether wheat flour from old wheat or new wheat is used, as long as the "degree of hardening of the tangzhong (%)" is within a predetermined range, the bread dough will have good baking properties, and high-quality breads with a sweet, chewy, soft, and melt-in-your-mouth texture can be produced. Conventionally, when producing breads using wheat flour from new wheat and using the "tangzhong" method, it was necessary to rely on the experience of skilled craftsmen. However, by using the method of this invention, good baking properties can be obtained with high reproducibility and in a simple manner, and high-quality breads can be produced stably and efficiently. [Examples]

[0043] The present invention will be specifically described below with reference to examples. However, the present invention is not limited to these examples.

[0044] In all the following examples, the proportions of each ingredient are expressed in parts by weight relative to 100 parts by weight of wheat flour.

[0045] [Example 1] We produced square-shaped loaves of bread using the direct kneading method and verified their baking properties and overall quality.

[0046] (Preparation conditions for the tangzhong) (1) Test example 1 100 parts by weight of wheat flour (first-grade strong wheat flour) and 5 parts by weight of salt were mixed with 100 parts by weight of water and kneaded together. The mixture was then heated in a 60°C water bath for 30 minutes to prepare a uniform tangzhong (starter dough) at 60°C. (2) Test example 2 100 parts by weight of wheat flour (first-grade strong wheat flour) was placed in a mixer bowl, 120 parts by weight of warm water heated to 83°C was added, and the mixture was kneaded until homogeneous to prepare a 56°C tangzhong (starter dough). (3) Comparative Example 1 100 parts by weight of wheat flour (first-grade strong wheat flour), 10 parts by weight of salt, and 100 parts by weight of water were kneaded together, and then heated in a 50°C water bath for 30 minutes to prepare a 50°C tangzhong (starter dough). (4) Comparative Example 2 100 parts by weight of wheat flour (first-grade strong wheat flour) was placed in a mixer bowl, 100 parts by weight of warm water heated to 98°C was added, and the mixture was kneaded until homogeneous to prepare a 58°C tangzhong (hot water starter).

[0047] (Measured using a texture analyzer (TA)) As described above, some of the various tangzhong (hot water starter) samples obtained were subjected to thawing and then measured using TA (Technical Analysis). More specifically, 30g of the thawed tangzhong was weighed into an 85mm x 60mm polyethylene pouch (Unipack B-4, manufactured by Seisan Nipponsha Co., Ltd.), molded into a 6mm thick flat plate, and then heated to 20°C. After heating, a cylindrical plunger with a diameter of 13mm was used in the TA to measure the peak value of a single compression under the conditions of compression ratio: 50%, test speed: 3 / 5 / 5 [mm / sec], and trigger force: 5.0g. This peak value was defined as the "hardness of the tangzhong."

[0048] Furthermore, preparations using the same formula but with water instead of hot water, or preparations that were not subjected to a water bath treatment (these are referred to as "preparations with the same formula") were made, and the "hardness of the preparations with the same formula" was determined. For Test Example 1, 100 parts by weight of wheat flour (first-grade strong wheat flour), 5 parts by weight of salt, and 100 parts by weight of water were kneaded together to obtain the same formulation. For Test Example 2, 100 parts by weight of wheat flour (first-grade strong wheat flour) was placed in a mixer bowl, 120 parts by weight of water was added, and the mixture was kneaded until homogeneous to obtain the same formulation. For Comparative Example 1, 100 parts by weight of wheat flour (first-grade strong wheat flour), 10 parts by weight of salt, and 100 parts by weight of water were kneaded together to obtain the same formulation. For Comparative Example 2, 100 parts by weight of wheat flour (first-grade strong wheat flour) was placed in a mixer bowl, 100 parts by weight of water was added, and the mixture was kneaded until homogeneous to obtain the same formulation. As described above, 30g of each of the identical formulations obtained was weighed into a polyethylene pouch measuring 85mm x 60mm (Unipack B-4, manufactured by Seisan Nipponsha Co., Ltd.), molded into a 6mm thick flat plate, immersed in boiling water for 5 minutes, and after cooling to room temperature, the temperature was adjusted to 20°C. After temperature adjustment, the peak value measured in a single compression using a cylindrical plunger with a diameter of 13mm, under the conditions of compression ratio: 50%, test speed: 3 / 5 / 5 [mm / sec], and trigger force: 5.0g, was defined as the "hardness of the identical formulation."

[0049] The "hardness of the tangzhong (%)" was calculated by dividing the "hardness of the tangzhong" for each test group by the "hardness of the identical formulation preparation" for each test group and multiplying the result by 100 (see formula below).

[0050]

number

[0051] (Storage conditions for the tangzhong starter) The various tangzhong (hot water starter) prepared as described above were stored overnight in a refrigerator at 5°C.

[0052] (Conditions for preparing the dough) Using each tangzhong (hot water starter) after storage at 5°C, and the ingredients shown in Table 1 (Bread Making Recipe), the main dough was prepared according to the conventional method under the following mixing conditions.

[0053] (Main mixing conditions) Using a vertical mixer HPS-30M (manufactured by Kanto Mixing Machine Industry Co., Ltd.), the ingredients other than the shortening shown in Table 1 were kneaded. Once the gluten in the dough had been sufficiently restructured and a dough membrane had formed, the shortening was added and kneaded again. Kneading was stopped when the gluten in the bread dough had been sufficiently restructured and the dough had a smooth, stretchable membrane. Baking temperature: 27.5℃

[0054] (Fermentation and baking conditions) Next, bread was produced by fermenting and baking it using conventional methods under the following conditions. Floor time: 27℃, 90 minutes Divide, round: The bread dough was divided by hand into 235g portions and rolled into balls. Additionally, one loaf for specific volume measurement was divided by hand into 435g portions and rolled into balls. Bench time: 27℃, 25 minutes Molding: The bread dough was passed through a molder and then shaped into a U-shape, with two pieces per loaf being placed into the bread pan. One loaf is made by passing the material through a molder and then packing it into a single loaf shape. Final fermentation: Continued at 38°C until the dough reached a height of 30mm at the bottom of the mold. Baking: Top heat 190°C, bottom heat 215°C, White bread: 35 minutes One loaf: 25 minutes

[0055] (evaluation) The bread-making evaluation involved sensory evaluation by a panel of three experienced bread-making professionals (dough condition during baking, texture, flavor, and melt-in-the-mouth quality), as well as measurement of specific volume.

[0056] <Bread making results: Sensory evaluation criteria> For each item in the bread-making process, such as dough condition, texture (chewiness and softness), flavor (sweetness), and melt-in-the-mouth quality (not clumping together), 5 points were awarded for good quality, 3 points for standard quality, and 1 point for quality requiring improvement. The scores for each item were determined by consensus among all panelists. <Specific volume measurement method> For each baked loaf, the volume (mL) was measured the day after baking using a 3D laser volumetric meter K-AXIS AR-01 (manufactured by K-AXIS Co., Ltd.). The specific volume (mL / g) was calculated by dividing the volume by the mass (g), and the average value of the measured values ​​was used as the result.

[0057] <Overall Rating> The above items were evaluated comprehensively, and the scores were determined by consensus among all panelists. If any of the following items—dough condition during baking, texture, flavor, or melt-in-the-mouth—received a score of less than 3, the overall score was set to less than 3.

[0058] (result) The results are shown in Table 1. The bread produced using the tangzhong starter in Test Examples 1 and 2, where the "hardening degree of the tangzhong starter" was within the range of 3 to 15, received above-average ratings in all categories—bread-making quality, chewiness, softness, sweetness, and melt-in-the-mouth texture—compared to Comparative Examples 1 and 2, which were outside this range. Therefore, the bread produced using the tangzhong starter in Test Examples 1 and 2 yielded higher overall quality bread compared to Comparative Examples 1 and 2, which were outside this range.

[0059] [Table 1]

[0060] [Example 2] We manufactured bread rolls using the no-time method and verified their baking properties and overall quality.

[0061] (Preparation conditions for the tangzhong) (1) Test example 3 100 parts by weight of wheat flour (first grade strong domestic wheat flour) and 4 parts by weight of salt were placed in a mixer bowl, 120 parts by weight of warm water heated to 90°C were added, and the mixture was kneaded until homogeneous to prepare a 59°C tangzhong (hot water starter). (2) Test example 4 100 parts by weight of wheat flour (first grade medium-strength domestic wheat flour) was placed in a mixer bowl, 200 parts by weight of warm water heated to 75°C was added, and the mixture was kneaded until homogeneous to prepare a 55°C tangzhong (starter dough). (3) Test example 5 98 parts by weight of wheat flour (first-grade strong imported wheat flour), 2 parts by weight of rice flour, and 120 parts by weight of water were kneaded together, and then heated in a 55°C water bath for 30 minutes to prepare a uniform tangzhong (hot water starter) at 55°C. (4) Test example 6 95 parts by weight of wheat flour (first grade strong imported wheat flour), 5 parts by weight of whole wheat flour, and 120 parts by weight of water were kneaded together, and then heated in a 60°C water bath for 30 minutes to prepare a uniform tangzhong (starter dough) at 60°C. (5) Test example 7 100 parts by weight of wheat flour (first-grade strong wheat flour made from wheat harvested recently (so-called "new wheat")), 5 parts by weight of vinegar, and 105 parts by weight of water were kneaded together, and then heated in a 60°C water bath for 30 minutes to prepare a uniform tangzhong at 60°C. (6) Test example 8 100 parts by weight of wheat flour (first grade strong imported wheat flour) and 0.1 parts by weight of an amylase-based bread-making improver were placed in a mixer bowl, 120 parts by weight of warm water heated to 85°C were added, and the mixture was kneaded until homogeneous to prepare a 58°C tangzhong (starter dough). (7) Test example 9 100 parts by weight of wheat flour (first grade extra-strong domestic wheat flour) and 10 parts by weight of sugar were placed in a mixer bowl, and 100 parts by weight of warm water heated to 80°C was added. The mixture was kneaded until homogeneous to prepare a 53°C tangzhong (hot water starter). (8) Comparative Example 3 After mixing 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 130 parts by weight of water, the mixture was heated in a 70°C water bath for 30 minutes to prepare a uniform 70°C tangzhong (starter dough). (9) Comparative Example 4 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 100 parts by weight of water were kneaded together, and then heated in a 52°C water bath for 30 minutes to prepare a uniform 52°C tangzhong starter.

[0062] (Measurement by TA) The hardness of the various hot water preparations obtained as described above was measured in the same manner as in Example 1. In addition, identical formulations were prepared as described below, and the "hardness of identical formulations" was determined in the same manner as in Example 1. For Test Example 3, 100 parts by weight of wheat flour (first-grade strong domestic wheat flour) and 4 parts by weight of salt were placed in a mixer bowl, 120 parts by weight of water was added, and the mixture was kneaded until homogeneous to obtain the same formulation. For Test Example 4, 100 parts by weight of wheat flour (first grade medium-strength domestic wheat flour) was placed in a mixer bowl, 200 parts by weight of water was added, and the mixture was kneaded until homogeneous to obtain the same formulation. For Test Example 5, 98 parts by weight of wheat flour (first-grade strong wheat flour), 2 parts by weight of rice flour, and 120 parts by weight of water were kneaded together to obtain the same formulation. For Test Example 6, 95 parts by weight of wheat flour (first-grade strong wheat flour), 5 parts by weight of whole wheat flour, and 120 parts by weight of water were kneaded together to obtain the same formulation. For Test Example 7, 100 parts by weight of wheat flour (first-grade strong wheat flour made from wheat harvested recently (so-called "new wheat")), 5 parts by weight of vinegar, and 105 parts by weight of water were kneaded together to obtain the same formulation. For Test Example 8, 100 parts by weight of wheat flour (first-grade strong imported wheat flour) and 0.1 parts by weight of an amylase-based bread-making improver were placed in a mixer bowl, 120 parts by weight of water were added, and the mixture was kneaded until homogeneous to obtain the same formulation. For Test Example 9, 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 10 parts by weight of sugar were placed in a mixer bowl, 100 parts by weight of water was added, and the mixture was kneaded until homogeneous to obtain the same formulation. For Comparative Example 3, 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 130 parts by weight of water were mixed and kneaded to obtain the same formulation. For Comparative Example 4, 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 100 parts by weight of water were mixed and kneaded to obtain the same formulation.

[0063] The "hardness of the tangzhong (%)" was calculated by dividing the "hardness of the tangzhong" for each test group by the "hardness of the identical formulation preparation" for each test group and multiplying the result by 100.

[0064] (Low temperature storage conditions) As described above, the various types of tangzhong (hot water starter) were immediately frozen after preparation and stored overnight in a refrigerator at 5°C starting the day before use.

[0065] (Conditions for preparing the dough) Using each tangzhong (hot water starter) after storage at 5°C, and the ingredients shown in Table 2 (Bread Making Recipe), the main dough was prepared according to the following mixing conditions based on conventional methods.

[0066] (Dough mixing conditions) All the ingredients listed in Table 2 were placed in the mixer bowl of a pin mixer (manufactured by National Manufacturing Co., Ltd.), and high-speed mixing was performed until the power consumption of the pin mixer was slightly past its peak, using the change in power consumption during mixing as an indicator. Baking temperature: 30.0℃

[0067] (Fermentation and baking conditions) Next, rolls were produced by fermenting and baking them using conventional methods under the following conditions. Floor time: 27℃, 20 minutes Dividing and shaping: Divide the dough into 40g portions by hand and shape them into balls. Bench time: 27℃, 15 minutes Forming: Table roll forming Final fermentation: 38°C, 60 minutes Baking: Top heat 210°C, bottom heat 200°C, 8 minutes

[0068] (evaluation) The procedure was carried out in the same manner as in Example 1.

[0069] (result) The results are shown in Table 2. The rolls made using the tangzhong starter in Test Examples 3-9, where the "hardening degree of the tangzhong starter" was within the range of 3-15, received above-average ratings in all categories—baking properties, chewiness, softness, sweetness, and melt-in-the-mouth texture—compared to Comparative Examples 3 and 4, which were outside this range. In particular, they were superior in terms of baking properties. Test Example 7, which used new wheat flour, yielded bread with excellent baking properties, chewiness, and softness. Therefore, the rolls made using the tangzhong starter in Test Examples 3-9 were of higher overall quality compared to Comparative Examples 3 and 4, which were outside this range.

[0070] [Table 2]

[0071] [Example 3] We manufactured bread rolls using the no-time method and verified their baking properties and overall quality.

[0072] (Preparation conditions for the tangzhong) (1) Test example 10 100 parts by weight of wheat flour (first grade strong domestic wheat flour) and 4 parts by weight of salt were placed in a mixer bowl, 120 parts by weight of warm water heated to 90°C were added, and the mixture was kneaded until homogeneous to prepare a 59°C tangzhong (hot water starter). (2) Test example 11 100 parts by weight of wheat flour (first grade strong domestic wheat flour) and 4 parts by weight of salt were placed in a mixer bowl, 120 parts by weight of warm water heated to 90°C were added, and the mixture was kneaded until homogeneous to prepare a 59°C tangzhong (hot water starter). (3) Comparative Example 5 After mixing 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 130 parts by weight of water, the mixture was heated in a 70°C water bath for 30 minutes to prepare a uniform 70°C tangzhong (starter dough). (4) Comparative Example 6 100 parts by weight of wheat flour (first-grade strong domestic wheat flour) and 100 parts by weight of water were kneaded together, and then heated in a 52°C water bath for 30 minutes to prepare a uniform 52°C tangzhong (starter dough). (5) Comparative Example 7 After mixing 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 130 parts by weight of water, the mixture was heated in a 70°C water bath for 30 minutes to prepare a uniform 70°C tangzhong (starter dough). (6) Comparative Example 8 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 100 parts by weight of water were kneaded together, and then heated in a 52°C water bath for 30 minutes to prepare a uniform 52°C tangzhong starter.

[0073] (Measurement by TA) The hardness of the various hot water preparations obtained as described above was measured in the same manner as in Example 1. In addition, identical formulations were prepared as described below, and the "hardness of identical formulations" was determined in the same manner as in Example 1. For Test Example 10, 100 parts by weight of wheat flour (first-grade strong domestic wheat flour) and 4 parts by weight of salt were placed in a mixer bowl, 120 parts by weight of water was added, and the mixture was kneaded until homogeneous to obtain the same formulation. For Test Example 11, 100 parts by weight of wheat flour (first-grade strong domestic wheat flour) and 4 parts by weight of salt were placed in a mixer bowl, 120 parts by weight of water was added, and the mixture was kneaded until homogeneous to obtain the same formulation. For Comparative Example 5, 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 130 parts by weight of water were mixed and kneaded to obtain the same formulation. For Comparative Example 6, 100 parts by weight of wheat flour (first-grade strong domestic wheat flour) and 100 parts by weight of water were mixed and kneaded to obtain the same formulation. Regarding Comparative Example 7, 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 130 parts by weight of water were kneaded together to obtain the same formulation. For Comparative Example 8, 100 parts by weight of wheat flour (first-grade extra-strong domestic wheat flour) and 100 parts by weight of water were mixed and kneaded to obtain the same formulation.

[0074] The "hardness of the tangzhong (%)" was calculated by dividing the "hardness of the tangzhong" for each test group by the "hardness of the identical formulation preparation" for each test group and multiplying the result by 100.

[0075] (Low temperature storage conditions) The procedure was carried out in the same manner as in Example 2.

[0076] (Conditions for preparing the dough) The procedure was carried out in the same manner as in Example 2.

[0077] (Dough mixing conditions) The procedure was carried out in the same manner as in Example 2.

[0078] (Fermentation and baking conditions) The procedure was carried out in the same manner as in Example 2.

[0079] (evaluation) The procedure was carried out in the same manner as in Example 1.

[0080] (result) The results are shown in Table 3. The rolls made using the tangzhong starter in Test Examples 10 and 11, where the "hardening degree of the tangzhong starter" was within the range of 3 to 15, received above-average ratings in all categories—baking quality, chewiness, softness, sweetness, and melt-in-the-mouth texture—compared to Comparative Examples 5 to 8, which were outside this range. In particular, they were superior in terms of baking quality. Therefore, the rolls made using the tangzhong starter in Test Examples 10 and 11 were of higher overall quality compared to Comparative Examples 5 to 8, which were outside this range. [Table 3]

[0081] [Example 4] We manufactured a loaf of bread with a mountain-shaped top using the sponge and dough method, and verified its baking properties and the quality of the bread.

[0082] (Preparation conditions for the tangzhong) (1) Test example 12 After mixing 100 parts by weight of wheat flour (first-grade strong wheat flour) and 120 parts by weight of water, the mixture was heated in a 65°C water bath for 60 minutes to prepare a uniform tangzhong (starter dough) at 65°C. (2) Comparative Example 9 After mixing 100 parts by weight of wheat flour (first-grade strong wheat flour) and 100 parts by weight of water, the mixture was heated in a 65°C water bath for 45 minutes to prepare a uniform tangzhong (starter dough) at 65°C. (3) Comparative Example 10 100 parts by weight of wheat flour (first-grade strong wheat flour), 10 parts by weight of salt, and 100 parts by weight of water were kneaded together, and then heated in a 50°C water bath for 30 minutes to prepare a 50°C tangzhong (starter dough).

[0083] (Measurement by TA) The hardness of the various hot water preparations obtained as described above was measured in the same manner as in Example 1. In addition, identical formulations were prepared as described below, and the "hardness of identical formulations" was determined in the same manner as in Example 1. For Test Example 12, 100 parts by weight of wheat flour (first-grade strong wheat flour) and 120 parts by weight of water were added and kneaded until homogeneous to obtain the same formulation. For Comparative Example 9, 100 parts by weight of wheat flour (first-grade strong wheat flour) and 100 parts by weight of water were added and kneaded until homogeneous to obtain the same formulation. For Comparative Example 10, 100 parts by weight of wheat flour (first-grade strong wheat flour) and 10 parts by weight of salt were placed in a mixer bowl, 100 parts by weight of water was added, and the mixture was kneaded until homogeneous to obtain the same formulation.

[0084] The "hardness of the tangzhong (%)" was calculated by dividing the "hardness of the tangzhong" for each test group by the "hardness of the identical formulation preparation" for each test group and multiplying the result by 100.

[0085] (Low temperature storage conditions) The procedure was carried out in the same manner as in Example 1.

[0086] (Medium dough preparation conditions) The sponge dough was prepared according to the proportions shown in Table 4, under the following conditions. Mixing conditions for the starter dough: Using a vertical mixer HPS-30M (manufactured by Kanto Mixing Machine Industry Co., Ltd.), mix at low speed for 2 minutes, then at medium-high speed for 2 minutes. Baking temperature: 24℃ Fermentation conditions for sponge dough: 27°C, 4 hours

[0087] (Conditions for preparing the dough) Using each tangzhong (hot water starter) after storage at 5°C, and the ingredients shown in Table 4 (Bread Making Formulas), the main dough was prepared according to the following mixing conditions based on conventional methods.

[0088] (Main mixing conditions) Using a vertical mixer HPS-30M (manufactured by Kanto Mixing Machine Industry Co., Ltd.), the ingredients other than butter shown in Table 4 were kneaded. When the gluten in the dough had been sufficiently restructured and a dough membrane had formed, the butter was added and kneaded again. Kneading was stopped when the gluten in the bread dough had been sufficiently restructured and the dough had a smooth, stretchable membrane. Baking temperature: 26.5℃

[0089] (Fermentation and baking conditions) Next, bread was produced by fermenting and baking it using conventional methods under the following conditions. Floor time: 27℃, 15 minutes Divide, round: The bread dough was divided by hand into 235g portions and rolled into balls. Additionally, one loaf for specific volume measurement was divided by hand into 435g portions and rolled into balls. Bench time: 27℃, 18 minutes Molding: The bread was shaped by hand, and two loaves were placed in a loaf pan per pound. One loaf is made by passing the material through a molder and then packing it into a single loaf shape. Final fermentation: 38°C, 60 minutes Baking: Top heat 190°C, bottom heat 215°C, White bread: 35 minutes One loaf: 25 minutes

[0090] (evaluation) The procedure was carried out in the same manner as in Example 1.

[0091] (result) The results are shown in Table 4. The bread produced using the tangzhong starter in Test Example 12, where the "hardening degree of the tangzhong starter" was within the range of 3 to 15, received above-average ratings in all categories—baking quality, chewiness, softness, sweetness, and melt-in-the-mouth texture—compared to Comparative Examples 9 and 10, which were outside this range. In particular, it was superior in terms of baking quality. Therefore, the bread produced using the tangzhong starter in Test Example 12 was a higher-quality bread overall compared to Comparative Examples 9 and 10, which were outside this range.

[0092] [Table 4]

[0093] The results of the above example show that the bread dough using the tangzhong method in this example has good bread-making properties, and the bread produced using this tangzhong method has a sweet, chewy, soft, and melt-in-your-mouth texture.

[0094] According to the bread manufacturing method of the present invention, the degree of hardening of the tangzhong (hot water dough), a novel parameter measured by a texture analyzer, is within a predetermined range, resulting in good bread-making properties for the dough. This allows for the stable and efficient production of high-quality bread with a sweet, chewy, soft, and melt-in-your-mouth texture. Furthermore, by using the bread-making properties and bread quality prediction method of the present invention, it is possible to quickly and easily predict whether the bread-making properties are good or not at the tangzhong stage before the bread is finalized, and whether the quality of the baked bread (the final product) is high or not. Therefore, the present invention can stably provide bread dough with good bread-making properties and high-quality bread in the tangzhong bread-making method, and is expected to make a significant contribution to the bread-making industry.

Claims

1. (a) A step of preparing a tangzhong by mixing wheat flour and hot water, or by heating after mixing wheat flour and water, (b) The step of measuring the hardness of the tangzhong using a texture analyzer after the tangzhong has been heated to 20°C, (c) The process of heating the identical formulation of the hot water base to approximately 100°C without stirring, and measuring the hardness of the identical formulation at the point when the hardness of the identical formulation becomes approximately constant, after adjusting the temperature of the identical formulation of the hot water base to 20°C, using a texture analyzer; (d) A step of preparing bread dough using the tangzhong, Includes, The hardness of the aforementioned tangzhong is divided by the hardness of the aforementioned identically formulated preparation and multiplied by 100, and the resulting value is adjusted to be greater than 2 and less than 16. The aforementioned preparations with the same formula for the hot water base are preparations using water instead of hot water with the same formula for the hot water base, or preparations that have not undergone a water bath treatment. In measuring the hardness of the hot water base and the hardness of the same formulation preparation using the hot water base, The tangzhong was molded into a flat plate with a thickness of 6 mm, and the peak value measured in a single compression using a cylindrical plunger with a diameter of 13 mm at TA, under the conditions of compression ratio: 50%, test speed: 3 / 5 / 5 [mm / sec], and trigger force: 5.0 g, was defined as the hardness of the tangzhong. The same formulation of the aforementioned hot water base is molded into a flat plate with a thickness of 6 mm, and the peak value measured by one compression using a cylindrical plunger with a diameter of 13 mm in a TA under the conditions of compression ratio: 50%, test speed: 3 / 5 / 5 [mm / sec], and trigger force: 5.0 g is defined as the hardness of the same formulation. A method for producing bread products, characterized by the following features.

2. In step (a) above, the temperature of the tangzhong is 50°C or higher. The method for producing bread products according to feature 1.

3. (a) A step of preparing a tangzhong by mixing wheat flour and hot water, or by heating after mixing wheat flour and water, (b) The step of measuring the hardness of the tangzhong using a texture analyzer after the tangzhong has been heated to 20°C, (c) The process of heating the identical formulation of the hot water base to approximately 100°C without stirring, and measuring the hardness of the identical formulation at the point when the hardness of the identical formulation becomes approximately constant, after adjusting the temperature of the identical formulation of the hot water base to 20°C, using a texture analyzer; (d) A step in which, if the value obtained by dividing the hardness of the tangzhong by the hardness of the same formulation and multiplying by 100 is greater than 2 and less than 16, it is determined that the bread-making properties are good and the quality of the bread after baking is high, Includes, The aforementioned preparations with the same formula for the hot water base are preparations using water instead of hot water with the same formula for the hot water base, or preparations that have not undergone a water bath treatment. In measuring the hardness of the hot water base and the hardness of the same formulation preparation using the hot water base, The tangzhong was molded into a flat plate with a thickness of 6 mm, and the peak value measured in a single compression using a cylindrical plunger with a diameter of 13 mm at TA, under the conditions of compression ratio: 50%, test speed: 3 / 5 / 5 [mm / sec], and trigger force: 5.0 g, was defined as the hardness of the tangzhong. The same formulation of the aforementioned hot water base is molded into a flat plate with a thickness of 6 mm, and the peak value measured by one compression using a cylindrical plunger with a diameter of 13 mm in a TA under the conditions of compression ratio: 50%, test speed: 3 / 5 / 5 [mm / sec], and trigger force: 5.0 g is defined as the hardness of the same formulation. Our method for predicting bread-making properties and the quality of bread products.

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