Bread manufacturing methods
The use of a fermented wheat bran product in bread production addresses the challenges of wheat bran's hard texture and odor, producing high-quality bread with improved extensibility and reduced quality degradation.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- NISSHIN FLOUR MILLING CO LTD
- Filing Date
- 2022-09-14
- Publication Date
- 2026-07-01
Smart Images
Figure 0007883411000001 
Figure 0007883411000002
Abstract
Description
Technical Field
[0001] The present invention relates to breads containing a fermented product of wheat bran.
Background Art
[0002] In recent years, due to the increasing awareness of health, the demand for wheat bran rich in nutrients such as dietary fiber, vitamins, and minerals has been increasing. However, since wheat bran has a hard texture and is difficult to grind, it tends to have relatively large particles and has a characteristic cereal odor. Therefore, foods containing it have problems such as a rough texture, a presence of egumi, and a strong unpleasant odor. In particular, breads containing a relatively large amount of wheat bran have problems caused by wheat bran in addition to these problems, such as poor extensibility of the dough, poor secondary processing properties, poor resistance to changes over time, and easy quality change over time.
[0003] Patent Document 1 describes bran of grains whose particle size is adjusted to a specific range and roasted, and then lactic acid fermented, as a raw material for bakery foods that is less likely to cause quality degradation when used in bakery foods while containing bran of grains such as wheat bran. Patent Document 2 describes a method for producing a sourdough used in the production of breads, which has a first step of naturally fermenting a mixture of a mixed flour composed of wheat flour and other grain flours, baker's yeast, and water to obtain a natural fermented product, and a second step of further adding and mixing wheat flour and water to the natural fermented product and fermenting it. Wheat bran is exemplified as the grain flour other than wheat flour constituting the mixed flour. In both the first step and the second step, the fermentation is carried out in an environment where the ambient temperature is 20°C or higher.
Prior Art Documents
Patent Documents
[0004]
Patent Document 1
Patent Document 2
[0005] The object of the present invention is to provide a technology that can produce high-quality bread products that contain nutrient-rich wheat bran while suppressing the deterioration of quality caused by wheat bran. [Means for solving the problem]
[0006] The present invention relates to a method for producing bread, comprising the steps of preparing dough using cereal flours and heating the dough to obtain bread, In the production of the aforementioned breads, 20-60% by mass of the flours used is wheat bran, and the dough contains a fermented product of the wheat bran. The fermented wheat bran product is obtained by placing a mixture containing wheat bran, 70-150% by mass of water, and yeast in an environment with an ambient temperature of 4-20°C for 8-24 hours. Tamo This is a method for manufacturing bread. [Effects of the Invention]
[0007] According to the present invention, it is possible to produce high-quality bread products that contain nutrient-rich wheat bran while suppressing the deterioration of quality caused by wheat bran. The bread products produced by the present invention contain a relatively large amount of wheat bran, thus adequately meeting the health-conscious trends of recent years. Moreover, they are of high quality, with suppressed deterioration in appearance, taste, texture, and other qualities that are a concern with wheat bran content. Specifically, they have good secondary processing properties, less bitterness, and excellent volume and shelf life. [Modes for carrying out the invention]
[0008] The present invention provides a method for producing bread products, comprising the steps of preparing dough using cereal flours (dough preparation step) and heating the prepared dough to obtain bread products (heating and cooking step).
[0009] In the dough preparation step described above, dough is prepared using dough ingredients that include cereal flours. Typically, the dough ingredients consist mainly of cereal flours. The cereal flour content in the dough ingredients is preferably 50% by mass or more, more preferably 50-80% by mass, and it may even be 100% by mass, i.e., the entirety of the dough ingredients may be cereal flours.
[0010] The flours used in the dough preparation process are grain-derived powders, typically consisting of flour and starch. Unless otherwise specified, "starch" here refers to "pure starch" isolated from plants such as wheat, and is distinct from the starch inherently present in flour. Any flour suitable for bread production can be used without particular restrictions, and one type may be used alone, or two or more types may be used in combination. Examples of grain flours include those primarily composed of the endosperm, such as wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, and oat flour. Wheat flour includes strong flour, semi-strong flour, medium flour, weak flour, and durum flour (including durum semolina and durum wheat flour). Other specific examples of grain flours include those containing at least the outer layer and / or embryo, such as "bran" (grain bran) which is primarily composed of the outer layer, and "whole grain flour" which contains the three main components: endosperm, outer layer, and embryo. Specific examples of bran and whole grain flour include wheat bran and whole wheat flour, which are derived from wheat. Examples of starches include unprocessed starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and modified starches obtained by subjecting the unprocessed starch to one or more processing treatments such as gelatinization, etherification, esterification, acetylation, crosslinking, and oxidation.
[0011] One of the main features of the present invention is that the flours used in the production of bread, typically 20 to 60% by mass, preferably 20 to 50% by mass, and more preferably 20 to 40% by mass of the flours used in the dough preparation step, are wheat bran, and the dough prepared in the dough preparation step contains a fermented product of the wheat bran. This fermented product of wheat bran is a type of flour, more specifically a type of flour. In this way, by using a fermented product of wheat bran instead of using a specific amount of wheat bran as a dough ingredient, it becomes possible to produce high-quality bread that contains nutrient-rich wheat bran while suppressing the deterioration of quality caused by wheat bran. The fermented product of wheat bran will be described later.
[0012] The wheat bran used in this invention, that is, the wheat bran that serves as the raw material for fermented wheat bran products, includes 1) a fraction derived from the outer layer obtained by crushing the glenoids of wheat and removing the endosperm and germ, and 2) a wheat bran processed product obtained by subjecting the fraction to one or more treatments such as crushing, classification, and heat treatment.
[0013] While there are no particular restrictions on the type of wheat used as the raw material for wheat bran, white wheat is particularly preferred from the viewpoint of more reliably achieving the predetermined effects of the present invention (such as the effect of suppressing the deterioration of bread quality caused by wheat bran). In other words, it is preferable that at least a portion, preferably all, of the wheat bran used in the present invention is wheat bran derived from white wheat. Generally, wheat is broadly classified into two types, red wheat and white wheat, depending on the color observed when the wheat grain is viewed. Red wheat is wheat that contains red pigment in its outer layer, and when the wheat grain is viewed, it is observed as red, reddish-brown, or brown. On the other hand, white wheat is wheat that does not contain red pigment in its outer layer, and when the wheat grain is viewed, it is observed as white or pale yellow. White wheat includes, for example, Australian hmmStandard White (ASW, Australian), Prime Hard (PH, Australian), Soft White (SW, United States), and Western White (WW, United States) are all common wheat varieties. Durum wheat (produced in various countries around the world) is a type of white wheat that is not common wheat. These white wheat varieties can be appropriately selected based on, for example, genetic characteristics. The wheat bran derived from white wheat used in this invention may be derived from common wheat or durum wheat. Common wheat is broadly classified into three types according to the hardness of the wheat grain: hard wheat, soft wheat, and intermediate wheat which has a hardness between hard and soft. The wheat bran derived from white wheat used in this invention may be derived from any type of common wheat. For example, PH is white wheat and hard wheat, ASW is white wheat and intermediate wheat, and WW is white wheat and soft wheat.
[0014] In this invention, heat-treated wheat bran (hereinafter also referred to as "heat-treated wheat bran") can be used as wheat bran. Compared to unheat-treated wheat bran, heat-treated wheat bran has reduced unpleasant grain odor and bitterness characteristic of wheat bran. By using this as a raw material for fermented wheat bran, combined with the effects of fermentation, it becomes possible to produce high-quality bread products in which quality deterioration caused by wheat bran is further suppressed. Furthermore, whether or not wheat bran has been heat-treated can be determined, for example, by measuring the enzyme activity or gluten vitality of the wheat bran being evaluated. Specifically, taking enzyme activity as an example, the enzyme activity of heat-treated wheat bran is lower or below the detection limit compared to that of unheated wheat bran, so it is possible to distinguish between the two based on the level of enzyme activity.
[0015] The heat treatment applied to heat-treated wheat bran is not particularly limited and can be any treatment that can raise the temperature of untreated wheat bran to room temperature or higher. Specific examples of heat treatments applied to wheat bran include moist heat treatment and dry heat treatment. Moist heat treatment is a process that heats the wheat bran being treated by maintaining its moisture content or by supplying moisture from an external source. Moisture can be supplied using water, saturated steam, superheated steam, etc. There are no particular limitations on the heating method in moist heat treatment. Examples include adding moisture to the wheat bran being treated in a sealed environment and then directly contacting the wheat bran with a heat transfer medium such as hot air, heating the wheat bran being treated by bringing high-temperature steam into contact with it and using the latent heat of condensation, and heating the wheat bran being treated in a high-humidity atmosphere. Dry heat treatment is a process in which wheat bran to be treated is heated under conditions without the addition of moisture, and is a heat treatment carried out while actively evaporating the moisture in the treated material. Dry heat treatment can be carried out by, for example, heating in an oven, heating in a roasting kiln, heating using a constant temperature bath, heating by blowing hot air, or leaving it in a high-temperature, low-humidity environment. Note that drying wheat bran that has been moistened by applying hot air is not included in dry heat treatment because the heat is not sufficiently transferred to the treated material due to the latent heat of evaporation of the moisture. The wheat bran used in this invention may be wheat bran that has been subjected to either moist heat treatment or dry heat treatment, or both.
[0016] When performing dry heat treatment on wheat bran, it is preferable to perform the dry heat treatment under conditions in which the temperature of the wheat bran is preferably 80 to 200°C, more preferably 90 to 150°C, and this temperature is maintained for preferably 1 to 120 minutes, more preferably 3 to 50 minutes. The dry heat treatment can be carried out, for example, by introducing wheat bran into a device having a configuration similar to that of a heat treatment stirring device described in Japanese Patent Publication No. 2004-9022, so that the temperature of the wheat bran and the time it is maintained fall within the preferred range described above. This heat treatment stirring device comprises a cylindrical container for containing the material to be treated, such as wheat bran; a hollow rotating shaft provided inside the container; a hollow pipe screw formed in communication with the shaft; and a steam supply source for supplying steam into the rotating shaft and the pipe screw. The device is configured to allow dry heat treatment by transmitting the heat generated by supplying steam into the rotating shaft and the pipe screw to the material to be treated via the rotating shaft and the pipe screw.
[0017] As a preferable example of wheat bran, there is wheat bran obtained by subjecting wheat bran derived from ASW, which is white wheat and medium-quality wheat, to hydrothermal treatment. As a preferable example of the conditions of the hydrothermal treatment, conditions in which the temperature of the wheat bran to be treated is preferably 80 to 110°C, more preferably 85 to 95°C, and is preferably maintained for 1 to 60 seconds, more preferably 3 to 30 seconds, can be mentioned. The hydrothermal treatment can be carried out, for example, by using a sterilization device for powders and granules described in Japanese Patent No. 2784505 and introducing saturated steam into the container for accommodating the object to be treated (wheat bran) in the device.
[0018] The average particle size of wheat bran is not particularly limited, but from the viewpoint of more surely achieving the predetermined effects of the present invention, it is preferably 10 to 200 μm, more preferably 20 to 150 μm, still more preferably 30 to 120 μm, and even more preferably 50 to 100 μm. Usually, the average particle size of the fermented product of wheat bran is substantially the same as the average particle size of the wheat bran as its raw material. In the present invention, the "average particle size" refers to the volume cumulative particle size D50 at a cumulative volume of 50% measured dry using a laser diffraction scattering type particle size distribution measuring device (for example, "Microtrac Particle Size Distribution Measuring Device 9200FRA" manufactured by Nikkiso Co., Ltd.).
[0019] Hereinafter, the fermented product of wheat bran used in the fabric preparation step will be described. As described above, the fermented product of wheat bran is obtained by using wheat bran, which accounts for 20 to 60% by mass of the total mass of the flours used in the fabric preparation step, as a raw material and fermenting the raw material wheat bran under predetermined conditions. Wheat bran is as described above.
[0020] The fermented product of wheat bran is obtained by placing a mixture containing wheat bran, 70 to 150% by mass of water of the wheat bran, and yeast (hereinafter also referred to as "bran-containing mixture") in an environment with an ambient temperature of 4 to 20°C for 8 to 24 hours. The water content in the bran-containing mixture is preferably 75 to 140% by mass, more preferably 80 to 120% by mass, relative to the total mass of wheat bran in the mixture. The yeast content in the bran-containing mixture is preferably 0.01 to 1% by mass, more preferably 0.1 to 0.8% by mass, relative to the total mass of wheat bran in the mixture. The yeast contained in the bran-containing mixture can be any yeast suitable for the production of bread, without any particular restrictions, such as fresh yeast, dry yeast, or instant dry yeast.
[0021] The fermentation temperature of the bran-containing mixture, that is, the ambient temperature of the environment in which the bran-containing mixture is placed, is 4 to 20°C, as described above, which is relatively low. If the fermentation temperature is too low, the fermentation of the wheat bran will not proceed, and the dough prepared in the dough preparation process may be difficult to ferment and hydrate, and may have poor extensibility and mechanical resistance. On the other hand, if the fermentation temperature is too high, the fermentation of the wheat bran may proceed too much, resulting in the generation of substances that may cause a decrease in the quality of the bread, and the dough prepared in the dough preparation process may be very viscous and have poor mechanical resistance. The fermentation temperature is preferably 10 to 20°C, more preferably 15 to 18°C.
[0022] The fermentation time for the bran-containing mixture, that is, the time the bran-containing mixture is placed in an environment where the ambient temperature is within the specified range, is 8 to 24 hours, preferably 8 to 18 hours, and more preferably 12 to 15 hours, as described above. If the fermentation time is too short, the fermentation of the wheat bran will not proceed, and the dough prepared in the dough preparation step may be difficult to ferment and hydrate, and may have poor extensibility and mechanical resistance. On the other hand, if the fermentation time is too long, the fermentation of the wheat bran may proceed too far, resulting in the generation of substances that may cause a decrease in the quality of the bread, and the dough prepared in the dough preparation step may be very viscous and have poor mechanical resistance.
[0023] The flours used in the dough preparation process typically include one or more flours selected from the aforementioned flours and starches, other than fermented wheat bran. The other flours may be adjusted as appropriate depending on the type of bread to be produced, but are typically wheat flour. The content of the other flours other than fermented wheat bran in the flours used in the dough preparation process is preferably 40-80% by mass, more preferably 60-80% by mass.
[0024] The dough ingredients used in the dough preparation process may contain ingredients other than cereal flours, including fermented wheat bran. These other ingredients can be any ingredients suitable for bread production, without any particular limitations. Examples include yeast food, sugars, salt, oils and fats, eggs, dairy products, thickeners, leavening agents, and gluten. Depending on the type of bread being produced, one of these ingredients may be used alone or in combination of two or more.
[0025] In the dough preparation step described above, the method of preparing the dough is not particularly limited, provided that the fermented wheat bran product described above is used, and can be carried out using conventionally known dough preparation methods. Examples of dough preparation methods that can be used in the present invention include the sponge and dough method, the straight dough method, the quick dough method, and the liquid dough method. The sponge and dough method is a particularly preferred dough preparation method. The sponge and dough method generally involves preparing a starter called a sponge using a portion of the dough ingredients before preparing the dough, and then mixing this starter with the remaining dough ingredients to prepare the dough. By preparing the dough using the sponge and dough method in the dough preparation process, it becomes possible to stably produce breads with good appearance and texture, even with a relatively high wheat bran content. In addition, the straight dough method generally requires gluten in addition to flours as dough ingredients, but breads made with gluten can have an undesirable, rubbery texture due to the gluten. In contrast, the sponge and dough method basically does not require the use of gluten, and can produce breads of good quality with a melt-in-your-mouth texture, thus eliminating the risk of a decrease in texture due to gluten use.
[0026] As an example of the dough preparation process using the sponge and dough method, a method is used in which a sponge is prepared using wheat flour, which is a type of cereal flour, and the sponge is mixed with a separately prepared fermented product of wheat bran to prepare the dough. The sponge can be manufactured according to conventional methods. When using ingredients other than wheat flour and fermented wheat bran as dough ingredients, these other ingredients may be used in the preparation of the sponge and dough, in the preparation of the fermented wheat bran, in appropriate proportions and used in both processes, or in the process of mixing the sponge and fermented wheat bran to prepare the dough (hereinafter also referred to as the "main dough process"). However, typically, they are not used in the preparation of the fermented wheat bran, but are used in the preparation of the sponge or in the main dough process.
[0027] In the aforementioned heating and cooking step, the dough prepared in the dough preparation step is heated and cooked. This yields the desired bread. The method of heating and cooking the dough is not particularly limited, but typically, a method of baking the dough using an oven is employed. The dough heated in the aforementioned heating step may be refrigerated or frozen. In other words, the method for producing bread according to the present invention may include a step of refrigerating or freezing the dough prepared in the dough preparation step, and a step of heating the refrigerated or frozen dough to obtain bread (heating step).
[0028] The present invention is applicable to various types of bread, specifically including, for example, white bread, sweet bread, Danish pastries, French bread, croissants, hard rolls, semi-hard rolls, butter rolls, brioche, and bagels. The present invention is particularly suitable for white bread, semi-hard rolls, croissants, Danish pastries, and bagels. [Examples]
[0029] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
[0030] (Manufacturing of wheat bran A) As the raw material, we used No. 1 Canadian Western Red Spring (1CW, Canadian), a red and hard wheat. This was carefully selected and ground in a roller mill. The ground material was then classified using a sieve with a mesh size of 200 μm, and wheat bran was collected as the residue remaining after sieving. Next, the collected wheat bran was subjected to impact pulverization using a turbo mill (manufactured by Tokyo Flour Milling Machinery Co., Ltd.). Then, the pulverized material was subjected to dry heat treatment by heating it to a temperature of 120°C for 25 minutes using a device with a configuration similar to the heat treatment stirring device described in Japanese Patent Publication No. 2004-9022. Subsequently, the pulverized material after dry heat treatment was finely pulverized using an impact pulverizer (ACM pulverizer, manufactured by Hosokawa Micron Corporation). After that, it was classified using a sieve with a mesh size of 150 μm, and the fraction with a particle size of less than 150 μm that passed through the sieve was separated to produce the target wheat bran A (dry heat treated red wheat bran with an average particle size of 90 μm).
[0031] (Manufacturing of wheat bran B) In the above (production of wheat bran A), the target wheat bran B (moist heat treated white wheat bran with an average particle size of 90 μm) was produced in the same manner as above (production of wheat bran A), except that ASW, which is white wheat and intermediate quality wheat, was used as the raw material wheat, and moist heat treatment was performed instead of dry heat treatment. The moist heat treatment was carried out using a sterilization apparatus for powders and granules described in Japanese Patent No. 2784505, while introducing saturated steam into the container for the material to be treated in the apparatus, under conditions that the temperature of the wheat bran to be treated was maintained at 90°C for 5 seconds.
[0032] [Example 1~ 10 Comparative Examples 1-2: Production of bread using the sponge and dough method. Using wheat flour and the aforementioned wheat bran A and B as the grain flours, a type of bread called white bread was produced by the sponge and dough method. Specifically, the pre-fermented dough and wheat bran prepared by the method described below, along with the main dough ingredient A described below, were placed in a commercially available mixer and mixed at low speed for 15 minutes to obtain the main dough at a kneading temperature of 28°C (main dough process). When the wheat bran fermented dough was not used (Comparative Example 1), the main dough ingredient B described below was used instead of the main dough ingredient A. Next, the main dough was left to ferment for 30 minutes in an environment with an ambient temperature of 27°C and a relative humidity of 75% (primary fermentation). The fermented dough was then divided into 800g portions, rested for 20 minutes in an environment with an ambient temperature of 25°C, and then shaped into the desired form and placed in molds (mold volume 1840cc, specific volume 2.3). The dough was left to ferment (proof) for 40 minutes in an environment with an ambient temperature of 28°C and a relative humidity of 80%, and then the proofed dough was baked in an oven at 220°C for 30 minutes to produce a loaf of bread. 20% by mass of the flours used in the production of the bread was used as the main dough ingredient, and the remaining 80% by mass was used in the production of the sponge and the fermented wheat bran product. Of the 80% by mass of flours, 20-60% by mass was used in the production of the sponge and the remaining 60-20% by mass was used in the production of the fermented wheat bran product. The breakdown of flours used in the production of the bread in each example and comparative example is shown in the "Flours (mass%)" column of Tables 1 and 2 below. The value in the "Wheat Flour" column in the "Flours (mass%)" column is the sum of "amount of wheat flour for sponge production" and "amount of wheat flour for main dough ingredient." As the latter is 20% by mass as described above, the former is calculated by subtracting 20 from the value in the "Wheat Flour" column. For example, referring to the "Flours (mass%)" column in Table 1 below, in Example 1, of the flours used in the production of the bread, 50 (=70-20) mass% was used for the production of the starter dough, 30 mass% was used for the production of the fermented wheat bran product, and 20 mass% was used as the main dough ingredient. In Comparative Example 1, which uses main dough ingredient B without using the fermented wheat bran product, 50 (=70-20) mass% of the flours used in the production of the bread was used for the production of the starter dough.
[0033] (Method of manufacturing the middle layer) All of the following ingredients for the starter dough were placed in a commercially available mixer and mixed at low speed for 3-5 minutes to obtain a starter dough with a kneading temperature of 24°C. This starter dough was then left to ferment for 30 minutes in an environment with an ambient temperature of 27°C and a relative humidity of 75%, thereby producing the starter dough. The prepared starter dough was stored in a refrigerator at an internal temperature of 4°C until use. <Raw materials for medium dough> • Wheat flour (strong flour, manufactured by Nisshin Flour Milling Co., Ltd., "Million"): 100 parts by mass • Dough improver ("C Anti-S" manufactured by Oriental Yeast Co., Ltd.): 0.2 parts by mass • Fresh yeast: 2 parts by mass • Salt: 0.4 parts by mass ·Water: 60 parts by mass
[0034] (Method of producing fermented wheat bran) All of the fermentation ingredients listed below were mixed and stirred by hand to obtain a mixture. This mixture was then left to stand for a predetermined time in an environment where the ambient temperature was set to a predetermined temperature, thereby fermenting the wheat bran in the mixture and producing a fermented wheat bran product. The fermentation temperature (ambient temperature of the environment in which the mixture was left to stand) and fermentation time (standing time of the mixture in the aforementioned environment) during the production of this fermented wheat bran product are shown in Tables 1 and 2 below. The produced fermented wheat bran product was stored in a refrigerator at an internal temperature of 15°C until use. <Fermentation ingredients> • Wheat bran A or B: 100 parts by mass • Fresh yeast: 0.15 parts by mass ·Water: 100~120 parts by mass
[0035] <Raw material A for actual kneading> • Wheat flour (strong flour, manufactured by Nisshin Flour Milling Co., Ltd., "Million"): 20 parts by mass • Yeast: 2 parts by mass • Salt: 1.8 parts by mass ·Cast sugar: 15 parts by mass • Skim milk powder: 3 parts by mass Margarine: 10 parts by mass ·Water: 1~10 parts by mass <Material B for actual kneading> • Wheat flour (strong flour, manufactured by Nisshin Flour Milling Co., Ltd., "Million"): 20 parts by mass Wheat bran A: 30 parts by mass • Yeast: 2 parts by mass • Salt: 1.8 parts by mass ·Cast sugar: 15 parts by mass • Skim milk powder: 3 parts by mass Margarine: 10 parts by mass ·Water: 40~49 parts by mass
[0036] [Evaluation Test] The secondary processing capabilities of the breads produced in each example and comparative example were evaluated according to the following evaluation criteria. Specifically, ten trained panelists each individually produced breads using the method described above, and the extensibility of the dough during the main kneading process was scored out of 5 points according to the following evaluation criteria. Furthermore, the breads produced in each example and comparative example were left in an environment with an ambient temperature of 20°C for 2 hours after baking. After this period, 10 trained panelists visually observed and tasted the breads, and scored their appearance and bitterness on a scale of 1 to 5 according to the evaluation criteria below. Furthermore, the breads produced in each example and comparative example were left in an environment with an ambient temperature of 20°C for two days after baking. After this period, ten trained panelists observed the breads by touch and scored their durability over time on a scale of 1 to 5 according to the evaluation criteria below. For processingability and appearance, the evaluation score given by the 10 panelists was determined by the score with the highest number of panelists. If there were multiple scores with the same highest number of panelists, the highest score among those multiple scores was used as the evaluation score for the bread product. For bitterness and longevity over time, the average of 10 evaluation scores given by 10 panelists was used as the evaluation score for each type of bread. The results are shown in Tables 1 and 2 below.
[0037] <Evaluation Criteria for Secondary Processing Capabilities> 5 points: The fabric has excellent stretchability. 4 points: The fabric has good stretchability. 3 points: The fabric's stretchability is slightly good, but at an acceptable level. 2 points: The fabric's stretchability is somewhat poor. 1 point: The fabric has poor stretchability. <Criteria for evaluating appearance> 5 points: Large volume, good shape, very good. 4 points: The volume is slightly large, and the shape is also slightly good, so it's good overall. 3 points: It has volume, and although the shape is slightly poor, it is within an acceptable range and at a level that does not cause any problems. 2 points: The volume is a little small, the shape is a little poor, and it's defective. 1 point: The volume is small, the shape is poor, and it's very defective. <Evaluation Criteria for Bitterness> 5 points: Very good, with almost no bitterness. 4 points: The bitterness is mild, and it's good. 3 points: The bitterness is slightly weak, but within an acceptable range and at an acceptable level. 2 points: Strong bitterness, poor quality. 1 point: The bitterness is extremely strong, and it's very poor quality. <Evaluation criteria for resistance over time> 5 points: Moist, very soft, and very good. 4 points: Slightly moist, soft, and good. 3 points: Slightly moist, somewhat soft, and at an acceptable level. 2 points: Lacking in moisture, somewhat hard, poor quality. 1 point: Not moist, hard, very poor quality.
[0038] [Table 1]
[0039] As shown in Table 1, each example was highly rated compared to the comparative example which used unfermented wheat bran without using the fermented wheat bran, because the bread was produced using fermented wheat bran, which accounts for 20-60% by mass of the flour used in the production of the bread.
[0040] [Table 2]
[0041] As shown in Table 2, each example received a higher evaluation compared to the comparative example, which had a fermentation temperature exceeding 20°C, because the fermentation temperature during the production of the fermented wheat bran used in the production of the bread products was 20°C or lower.
[0042] As mentioned above, the "aging resistance of bread" in Tables 1 and 2 was evaluated based on bread left in an environment at an ambient temperature of 20°C for 2 hours after baking. Separately, when bread left in the same environment for 8 hours after baking was also evaluated, the results were the same as those for bread left for 2 hours.
Claims
1. A method for producing bread, comprising the steps of preparing dough using cereal flours and heating the dough to obtain bread, In the production of the aforementioned breads, 20 to 60% by mass of the flours used is fermented wheat bran. The fermented wheat bran product is obtained by placing a mixture containing wheat bran, 70 to 150% by mass of water, and yeast in an environment with an ambient temperature of 4 to 20°C for 8 to 24 hours. A method for producing bread, comprising the step of preparing the dough, in which a pre-ferment is prepared using wheat flour, which is a part of the aforementioned grain flours, and the dough is prepared by mixing the pre-ferment with a separately prepared fermented product of wheat bran.
2. The method for producing bread according to claim 1, wherein the wheat bran is heat-treated wheat bran.
3. The method for producing bread according to claim 1 or 2, wherein the average particle size of the wheat bran is 10 to 200 μm.