Bread dough for freezing

Abstract

Provided is bread dough for freezing which has a water content of not less than 30 wt% but less than 48 wt% of the entirety of the bread dough, with which there is no reduction in the volume of the resultant bread even if the bread dough is defrosted and baked after long-term frozen storage.　Specifically provided is bread dough for freezing which has a water content of not less than 30 wt% but less than 48 wt% of the entirety of the bread dough, said bread dough for freezing containing 1.1-5.9 parts by weight (dry weight) of a bread yeast A, 0.2-9.4 parts by weight (dry weight) of a sugar alcohol, and 1.1-47 parts by weight of sucrose per 100 parts by weight (dry weight) of flour.

Description

Freezing bread dough

[0001] The present invention relates to a dough for freezing, a method for producing the same, a frozen dough, and bread.

[0002] Bread is one of the most beloved foods due to its deliciousness. Freshly baked bread, in particular, tastes exceptional, and is widely offered across a wide range of industries, including not only individual bakeries in town, but also in-store bakeries in department stores and supermarkets, cafes, and hotels. However, bread production requires large manufacturing equipment such as mixers, fermentation tanks, and ovens, as well as skilled technicians. Therefore, it is difficult to produce bread from scratch in stores with limited skilled technicians and employees, or in small stores without sufficient work space. Therefore, the use of frozen dough, which is dough made in a separate location and frozen while it is being made, is becoming more common, so that even stores without skilled technicians or small spaces can still offer freshly baked bread.

[0003] However, since typical bread dough contains approximately 30 to 48% by weight of water, such frozen dough has the problem that the volume of the bread made by thawing and cooking it after freezing is reduced due to the effects of ice crystals formed when the water freezes, and this tendency becomes particularly pronounced the longer the frozen storage period.

[0004] Patent Document 1 describes that bread dough containing 1 to 5 parts by weight of an invertase inhibitor containing maltitol or isomaltitol as an active ingredient, approximately 4 to 20 parts by weight of sucrose, 50 to 75 parts by weight of water, and baker's yeast per 100 parts by weight of wheat flour can be frozen using any of the conventional methods used to freeze bread dough, such as the ball-freezing method, the divided-dough freezing method, the shaped-dough freezing method, and the post-proofing freezing method. Examples of the baker's yeast mentioned are general-purpose yeast, freeze-resistant yeast, fresh yeast, and dry yeast. However, there are no examples of frozen bread dough, much less any description or suggestion of the effect of suppressing the loss of bread volume due to long-term frozen storage, or the use of specific baker's yeast.

[0005] JP 2012-000108 A

[0006] To provide bread dough for freezing, which has a moisture content of 30% by weight or more and less than 48% by weight based on the total weight of the dough, and which does not reduce the volume of the resulting bread even when thawed and cooked after long-term frozen storage.

[0007] As a result of extensive research to solve the above problems, the inventors discovered that frozen bread dough containing specific amounts of specific baker's yeast, sugar alcohol, and sucrose relative to the grain flour in the dough does not reduce the volume of the resulting bread even when thawed and cooked after long-term frozen storage, and thus completed the present invention.

[0008] That is, a first aspect of the present invention relates to bread dough for freezing, which has a moisture content of 30% by weight or more and less than 48% by weight based on the total weight of the dough, and which contains 1.1 to 5.9 parts by weight (dry weight) of baker's yeast A, 0.2 to 9.4 parts by weight (dry weight) of sugar alcohol, and 1.1 to 47 parts by weight of sucrose per 100 parts by weight (dry weight) of cereal flour. A second aspect of the present invention relates to frozen bread dough obtained by freezing the bread dough for freezing. A third aspect of the present invention relates to bread obtained by thawing the frozen bread dough and then cooking it. A fourth aspect of the present invention relates to a method for producing bread dough for freezing, which has a moisture content of 30% by weight or more and less than 48% by weight based on the total weight of the dough, comprising mixing an ingredient mixture containing 1.1 to 5.9 parts by weight (dry weight) of baker's yeast A, 0.2 to 9.4 parts by weight (dry weight) of sugar alcohol, 1.1 to 47 parts by weight of sucrose, and 45 to 70 parts by weight of added water per 100 parts by weight (dry weight) of cereal flour, and dividing the dough obtained by the mixing. Baker's yeast A: yeast that is inactive when making bread dough, i.e., baker's yeast for which {(invertase activity for substrate X under condition Z - invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 is 50% or more. Substrate X: an aqueous solution containing 15% by weight of sucrose. Substrate Y: an aqueous solution containing 15% by weight of sucrose and 0.7% by weight of maltitol. Condition Z: 30°C, 30 minutes. The method for producing bread dough to be frozen may further include preparing a leaven before the mixing, and the material mixture in the mixing may contain the leaven.

[0009] According to the present invention, it is possible to provide bread dough for freezing, which has a moisture content of 30% by weight or more and less than 48% by weight based on the total weight of the dough, and which does not reduce the volume of the resulting bread even when thawed and cooked after long-term frozen storage.

[0010] The present invention will be described in more detail below. The bread dough to be frozen in this embodiment has a moisture content within a specific range, and contains specific amounts of specific baker's yeast A in addition to cereal flour, sugar alcohol, and sucrose, and can be stored frozen for a long period of time. Here, "long period" means 2 to 12 months.

[0011] Examples of the bread include hard breads such as French bread, soft French bread, ciabatta, pan paysin, and Italian bread; sweet breads such as white bread, bean paste bread, and cream bread, cooked breads such as rolls, buns, variety breads, and sandwiches, steamed bread, and non-hard breads such as brioche; and layered puffed foods such as Danish pastries, croissants, Danish bread, and pies.

[0012] The moisture content of the bread dough to be frozen is 30% by weight or more and less than 48% by weight, preferably 34% by weight or more and less than 46% by weight, and more preferably 38% by weight or more and less than 44% by weight. If the moisture content is less than 30% by weight, the desired texture of bread may not be obtained. If the moisture content is 48% by weight or more, the volume of bread obtained by cooking after thawing may be reduced. Here, the moisture content is the total amount of water added as one of the ingredients and the amount of water added derived from ingredients other than water, and includes the moisture in the flour.

[0013] The cereal flour is made by grinding grains into powder, and can be any flour commonly used in the production of bread, without any particular limitations on its origin or degree of refinement. Examples of cereal origins include wheat, barley, rye, buckwheat, rice, corn, etc. From the viewpoint of the flavor and texture of bread obtained by cooking, wheat flour, barley flour, and rye flour are preferred, and wheat flour is more preferred. In particular, it is preferable that wheat flour accounts for 70% by weight or more of the total cereal flour contained in the bread dough. Examples of wheat flour that can be used include strong flour, semi-strong flour, extra-strong flour, medium-strength flour, and weak flour. Wheat flour generally contains approximately 13 to 17% by weight of water based on the total weight of the flour.

[0014] The baker's yeast A is a yeast that is inactive when preparing bread dough, i.e., a baker's yeast for which {(invertase activity for substrate X under condition Z - invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 is 50% or more. If yeast with this value of less than 50% is used, the volume of bread obtained by cooking with heat after thawing may decrease.

[0015] The substrate X is an aqueous solution containing 15% by weight of sucrose, the substrate Y is an aqueous solution containing 15% by weight of sucrose and 0.7% by weight of maltitol, and the condition Z is 30°C for 30 minutes.

[0016] The content of the baker's yeast A is preferably 1.1 to 5.9 parts by dry weight, more preferably 1.5 to 4.7 parts by weight, and even more preferably 1.8 to 3.5 parts by weight, per 100 parts by weight (dry weight) of flour. If the content of the baker's yeast A is less than 1.1 parts by weight, the volume of bread obtained by cooking after thawing may decrease. On the other hand, if the content is more than 5.9 parts by weight, the brown color of the bread may become lighter.

[0017] Said sugar alcohol is the sugar obtained by reducing the carbonyl end of reducing sugar to hydroxyl group.There is no particular limitation as long as it is sugar alcohol, and as monosaccharide sugar alcohol, erythritol, sorbitol, xylitol, mannitol, etc. can be mentioned; as disaccharide sugar alcohol, maltitol, palatinit (reduced palatinose), lactitol, etc. can be mentioned; as trisaccharide sugar alcohol, maltotriitol, etc. can be mentioned; as tetrasaccharide sugar alcohol, tetraitol, etc. can be mentioned; as pentasaccharide sugar alcohol, pentatol, etc. can be mentioned; as hexasaccharide sugar alcohol, hexatol, etc. can be mentioned; as heptasaccharide sugar alcohol, pentatol, etc. can be mentioned; at least one selected from these groups can be used; from the viewpoint of the effect of suppressing the volume loss of bread, disaccharide sugar alcohol is preferred.In addition, among disaccharide sugar alcohols, maltitol and palatinit (reduced palatinose) are more preferred from the viewpoint of easy availability.

[0018] The sugar alcohol content is preferably 0.2 to 9.4 parts by dry weight, more preferably 0.6 to 4.5 parts by weight, and even more preferably 1.1 to 4.3 parts by weight, per 100 parts by weight (dry weight) of flour. If the sugar alcohol content is less than 0.2 parts by weight, the volume of bread obtained by cooking after thawing may be reduced. On the other hand, if the sugar alcohol content is more than 9.4 parts by weight, the volume of bread thawed and cooked after one week of frozen storage may be reduced, or the proofing time after thawing may be too long.

[0019] Sucrose is a disaccharide consisting of two monosaccharides, glucose and fructose. Sucrose itself or sugars containing sucrose as the main component (white sugar, granulated sugar, powdered sugar, brown sugar) can be used.

[0020] The sucrose content is preferably 1.1 to 47 parts by weight, more preferably 3.5 to 29.5 parts by weight, and even more preferably 5.8 to 23.5 parts by weight, per 100 parts by weight (dry weight) of flour. If the sucrose content is less than 1.1 parts by weight, the volume of bread obtained by cooking with heat after thawing may decrease. On the other hand, if the sucrose content is more than 47 parts by weight, the osmotic pressure in the dough may increase, reducing the leavening power of the yeast and resulting in a decrease in the volume of bread.

[0021] The bread dough to be frozen may contain optional ingredients such as yeast other than Baker's Yeast A, lactic acid bacteria, acetic acid bacteria, koji mold, and other microorganisms used in bread fermentation; sugar alcohols and sugars other than sucrose; oils and fats; modified starch; gluten; eggs; dairy products; salt; thickeners; emulsifiers; amino acids; oxidizing agents; and enzymes, as long as the effects of the present invention are not impaired.

[0022] Examples of microorganisms used for fermentation of bread other than Baker's Yeast A include yeasts, lactic acid bacteria, acetic acid bacteria, and koji mold contained in sponge dough, liquid dough, polish dough, panettone dough, sourdough dough, sake dough, hop dough, and aged noodle dough, etc. The content of the microorganisms used for fermentation of bread other than Baker's Yeast A in the bread dough may be, for example, 0.01 parts by weight or more, 0.1 parts by weight or more, 5.9 parts by weight or less, or 4.0 parts by weight or less, in dry weight, per 100 parts by weight (dry weight) of grain flour.

[0023] Examples of sugars other than sugar alcohols and sucrose include glucose (grape sugar), fructose (fruit sugar), maltose (malt sugar), xylose, lactose, isomerized sugar, oligosaccharides, and starch syrup. At least one selected from these groups can be used, and from the viewpoint of the browning of bread, glucose and xylose are preferred. The glucose content is preferably 0.1 to 5 parts by weight per 100 parts by weight (dry weight) of flour, and the xylose content is preferably 0.05 to 0.1 parts by weight per 100 parts by weight (dry weight) of flour.

[0024] The fats and oils are not particularly limited as long as they are edible, and examples thereof include vegetable oils such as corn oil, safflower oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, coconut oil, palm oil, palm kernel oil, cacao butter, and shea butter, and animal oils such as milk fat, fish oil, beef tallow, and lard. In addition, all fats and oils that are normally used for food, such as those that have been interesterified, hardened, or fractionated, can be used, and at least one selected from these groups can be used.

[0025] Examples of the form of the oil or fat include shortening, which is obtained by adding oil-soluble components such as emulsifiers and flavorings, if necessary, to the melted oil or fat, and then mixing to obtain an oil or fat composition, and then rapidly cooling and kneading the resulting composition; water-in-oil emulsified oil or fat compositions such as margarine and fat spread, which are obtained by adding oil-soluble components such as emulsifiers and flavorings, if necessary, to the melted oil or fat, and then mixing to obtain an oil or fat composition, and then rapidly cooling and kneading the resulting composition; and oil-in-water emulsified oil or fat compositions, which are obtained by adding the oil or fat, and oil-soluble components such as emulsifiers and flavorings, if necessary, to an aqueous solution in which water-soluble components such as proteins are dissolved, and then homogenizing the resulting solution. Any of these forms of oil or fat can be used.

[0026] In terms of texture, the content of the fats and oils in dough for hard breads is preferably 3 parts by weight or less, more preferably 1 part by weight or less, and even more preferably none, per 100 parts by weight (dry weight) of cereal flour contained in the dough. Furthermore, in terms of texture and volume, the content of the fats and oils in dough for non-hard breads is preferably 0.01 to 35 parts by weight, more preferably 4.5 to 35 parts by weight, per 100 parts by weight (dry weight) of cereal flour contained in the dough. Furthermore, in terms of texture and flavor, the content of the fats and oils in dough for layered puffed foods is preferably 35 to 117 parts by weight per 100 parts by weight (dry weight) of cereal flour contained in the dough.

[0027] The modified starch refers to starch that has been subjected to general chemical modification, and examples thereof include esterified starch, etherified starch, oxidized starch, acid-treated starch, oil- or fat-processed starch, enzyme-treated starch, etc. The content of the modified starch is preferably 0.5 to 5 parts by weight per 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0028] The gluten is not particularly limited as long as it is selected from grains, and gluten derived from grains such as wheat, barley, and rye can be used. From the viewpoint of the texture of bread, wheat-derived gluten is preferred. The gluten content is preferably 0.01 to 5 parts by weight, more preferably 0.05 to 2 parts by weight, and even more preferably 0.1 to 0.25 parts by weight, relative to 100 parts by weight of grain flour contained in the bread dough.

[0029] Examples of the egg include whole eggs, pasteurized liquid egg yolk, frozen egg yolk, dried egg yolk, and sweetened egg yolk, and at least one type selected from these groups can be used. For hard bread dough, the egg content is preferably 3 parts by dry weight or less, more preferably 1 part by dry weight or less, per 100 parts by dry weight of the flour contained in the dough, and even more preferably no egg is added. For non-hard breads other than brioche, the egg content is preferably 0.01 to 7 parts by dry weight, more preferably 0.01 to 3 parts by dry weight, per 100 parts by dry weight of the flour contained in the dough. For brioche dough, the egg content is preferably 7 to 15 parts by dry weight, more preferably 9 to 12 parts by dry weight, per 100 parts by dry weight of the flour contained in the dough. Furthermore, the egg content in the bread dough of the layered puffed food is preferably 0.01 to 7 parts by weight, more preferably 0.01 to 3.5 parts by weight, on a dry basis, per 100 parts by weight (dry weight) of flour contained in the bread dough.

[0030] Examples of the dairy product include whole milk powder, skim milk powder, heat-treated or enzyme-treated condensed milk powder, milk, sweetened condensed milk, fermented milk, fresh cream, cheese, etc. In the case of dough for hard breads, the content of the dairy product is preferably 1 part by weight or less, more preferably 0.5 parts by weight or less, per 100 parts by weight (dry weight) of the flour contained in the dough, and even more preferably none. In the case of dough for non-hard breads other than brioche, the content is preferably 0.01 to 30 parts by weight, more preferably 0.01 to 20 parts by weight, per 100 parts by weight (dry weight) of the flour contained in the dough. In the case of brioche dough, the content is preferably 20 to 50 parts by weight, more preferably 30 to 45 parts by weight, per 100 parts by weight (dry weight) of the flour contained in the dough. Furthermore, in the case of bread dough in layered puffed foods, the amount is preferably 0.01 to 40 parts by weight, more preferably 0.01 to 30 parts by weight, per 100 parts by weight (dry weight) of grain flour contained in the bread dough.

[0031] Examples of the salt include refined salt, high-quality salt, white salt, crude salt, crushed salt, etc., and are not particularly limited as long as they are salts used in the field. The content of the salt is preferably 0.5 to 10 parts by weight, more preferably 1 to 5 parts by weight, and even more preferably 1 to 3.5 parts by weight, relative to 100 parts by weight (dry weight) of flour contained in the bread dough.

[0032] Examples of the thickener include hydroxypropyl methylcellulose, carboxymethyl cellulose, xanthan gum, tamarind seed gum, gellan gum, gum arabic, guar gum, tara gum, pectin, psyllium, etc. The content of the thickener is preferably 0.05 to 10 parts by weight, more preferably 0.05 to 5 parts by weight, and even more preferably 0.05 to 3.5 parts by weight, relative to 100 parts by weight (dry weight) of the grain flour contained in the bread dough.

[0033] Specific examples of the emulsifier include glycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, sugar esters, and lecithin. The organic acid monoglycerides are monoglyceride derivatives in which an organic acid is further ester-bonded to a fatty acid monoglyceride, and examples of the organic acid include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid. The content of the emulsifier is preferably 0.1 to 0.5 parts by weight, and more preferably 0.15 to 0.3 parts by weight, per 100 parts by weight (dry weight) of the grain flour contained in the bread dough.

[0034] Examples of the amino acids include glycine, valine, leucine, isoleucine, serine, threonine, phenylalanine, arginine, lysine, aspartic acid, glutamic acid, methionine, tryptophan, etc. At least one selected from these groups can be used, and glycine is preferred from the viewpoint of browning of the bread. The content of the amino acid is preferably 0.01 to 1 part by weight, more preferably 0.05 to 0.5 parts by weight, per 100 parts by weight (dry weight) of flour contained in the bread dough.

[0035] The oxidizing agent refers to an additive that has the effect of increasing disulfide bonds, and examples thereof include ascorbic acid, cystine, potassium bromate, and oxidase. Examples of oxidases used as the oxidizing agent include glucose oxidase, hexose oxidase, aldose oxidase, pyranose oxidase, lipoxygenase, amino acid oxidase, and ascorbic acid oxidase. The content of the oxidizing agent and / or the oxidase is preferably 0.003 to 0.04 parts by weight, more preferably 0.005 to 0.035 parts by weight, and even more preferably 0.006 to 0.03 parts by weight, relative to 100 parts by weight (dry weight) of flour contained in the bread dough.

[0036] Examples of the enzyme include xylanase, α-amylase, β-amylase, glucoamylase, protease, cellulase, hemicellulase, etc. The content of the enzyme is preferably 0.0001 to 0.05 parts by weight, more preferably 0.0001 to 0.04 parts by weight, and even more preferably 0.0001 to 0.025 parts by weight, relative to 100 parts by weight (dry weight) of the flour contained in the bread dough.

[0037] The bread dough to be frozen in this embodiment can be produced by a method including mixing and dividing. In terms of the flavor of the bread obtained by cooking, it is preferable that the method further includes preparing a leaven before the mixing. Details of each step are described below, but the method for producing bread dough to be frozen is not limited to the following description.

[0038] (Preparing a leaven) First, a method for preparing a leaven will be described in the case where the method further includes preparing a leaven before the mixing step.

[0039] The leaven can be produced by a method including mixing a portion of the grain flour that constitutes the desired bread dough to be frozen, baker's yeast A and / or a microorganism other than baker's yeast A that is used in fermenting bread, and added water to obtain a leaven material mixture, and fermenting the leaven material mixture.

[0040] Specifically, the portion of the grain flour that constitutes the desired bread dough for freezing may be, for example, 1.0 part by weight or more, 5.0 parts by weight or more, 70.0 parts by weight or less, or 50.0 parts by weight or less, per 100 parts by weight (dry weight) of grain flour contained in the bread dough.

[0041] The microorganisms used to obtain the leaven are not particularly limited as long as they are used in the fermentation of bread, but it is preferable to include baker's yeast A in order to impart a good fermented flavor and increase the volume of bread.

[0042] When baker's yeast A is included as the microorganism for obtaining the leavening agent, the amount of baker's yeast A in the material mixture of the leavening agent may be, specifically, for example, 0.01 parts by weight or more, 0.1 parts by weight or more, 5.9 parts by weight or less, or 4.0 parts by weight or less per 100 parts by weight (dry weight) of grain flour contained in the bread dough.

[0043] The amount of water to be added to the fermenting starter material mixture may be, for example, 1.0 part by weight or more, 10.0 parts by weight or more, 50.0 parts by weight or less, or 40.0 parts by weight or less per 100 parts by weight (dry weight) of flour contained in the bread dough.

[0044] The conditions for mixing the fermentant material mixture are preferably 1 to 5 minutes at low speed, followed by 2 to 5 minutes at medium and / or high speed. Regarding medium and high speed, only medium speed mixing may be performed, only high speed mixing may be performed, or both medium speed and high speed mixing may be performed. When both are performed, the total time of medium speed mixing and high speed mixing is adjusted so as to satisfy the above range.

[0045] The fermentation conditions for the mixture of fermenting material are preferably 2 to 35° C. and 1 to 24 hours.

[0046] The fermented starter obtained is classified according to the flour content, water content, type of microorganism, degree of fermentation, etc., and examples of fermented starters generally include those called medium starter, liquid starter, polish starter, panettone starter, sour starter, sake starter, hop starter, and aged noodle starter.

[0047] The leaven obtained as described above can be mixed with cereal flour, baker's yeast A, sugar alcohol, sucrose, and added water in the subsequent mixing step.

[0048] The amount of the leaven to be added to the bread dough is preferably 5 to 70 parts by weight, more preferably 10 to 50 parts by weight, and even more preferably 15 to 40 parts by weight, per 100 parts by weight (dry weight) of the grain flour contained in the bread dough.

[0049] (Mixing) The mixing of the above-mentioned cereal flour, baker's yeast A, sugar alcohol, sucrose, and added water will be described. All material mixtures containing the above-mentioned cereal flour, baker's yeast A, sugar alcohol, sucrose, added water, and other optional ingredients may be mixed. By mixing, a mixed material mixture is obtained.

[0050] When a leaven is prepared before mixing, the leaven may be blended into the material mixture in the mixing step. When the leaven contains baker's yeast A, part or all of the baker's yeast A contained in the material mixture in the mixing step may be derived from the leaven.

[0051] The mixing conditions are preferably 2 to 8 minutes at low speed, followed by 2 to 30 minutes at medium and / or high speed, more preferably 2 to 6 minutes at low speed and 4 to 20 minutes at medium and / or high speed, and even more preferably 2 to 4 minutes at low speed and 6 to 15 minutes at medium and / or high speed. Regarding medium and high speeds, only medium speed mixing may be performed, only high speed mixing may be performed, or both medium and high speed mixing may be performed. When both are performed, the total time of medium speed mixing and high speed mixing is adjusted so as to satisfy the above range.

[0052] All the ingredients for mixing may be added at once and mixed, but when producing bread dough for freezing that contains fats and oils, it is preferable to first add the ingredients other than fats and oils and perform the first mixing, and then add fats and oils and perform the second mixing. In this case, the total mixing time of the first mixing and the second mixing is adjusted so as to satisfy the above range.

[0053] In addition, low speed is 1.1 to 2.5 seconds －１ The mixing speed may be any speed, but preferably 1.1 to 2.0 s －１ The medium speed is a speed equal to or greater than the low speed and is 1.8 to 4.7 seconds. －１ The mixing speed may be any speed, but preferably 2.1 to 4.0 s －１ The high speed is a speed equal to or higher than medium speed and is 3.3 to 7.3 s －１ The mixing speed may be any speed, but preferably 4.1 to 7.3 s －１ is.

[0054] In addition, low and medium speeds are 1.8 to 2.5 seconds. －１ In this case, there is no distinction between low and medium speeds, and mixing continues in the same speed range.

[0055] Also, medium and high speeds are 3.3 to 4.7 seconds. －１ In this case, there is no distinction between medium and high speeds, and mixing continues in the same speed range.

[0056] If the mixing speed is too slow or the mixing time is too short, the ingredients will not disperse well, the dough will be sticky, and the desired texture of the bread may be lost. Conversely, if the mixing speed is too fast or the mixing time is too long, the dough temperature may become too high.

[0057] The mixed material mixture obtained by mixing can be subjected to floor fermentation depending on the site conditions, as needed. The floor fermentation conditions are 5 to 35°C for 2 to 60 minutes, preferably 5 to 20°C for 10 to 30 minutes, and more preferably 10 to 20°C for 10 to 20 minutes.

[0058] (Dividing) The dough obtained by mixing, which is the mixture of ingredients after mixing, is divided to obtain bread dough for freezing. The amount of dough divided is preferably 20 to 500 g, more preferably 25 to 400 g, and even more preferably 30 to 300 g. If the divided amount is outside the above range, it may be difficult to make the desired bread. If necessary, the divided bread dough can be rolled, degassed, and allowed to rest. Allowing the rest time reduces the elasticity of the dough, making it easier to shape. The rest time is preferably 5 to 35°C for 5 to 40 minutes. If the temperature is lower than 5°C, the effect of the rest time may not be obtained. If the temperature is higher than 35°C or the time is longer than 40 minutes, excessive fermentation may occur.

[0059] The bread dough for freezing can be shaped as needed. The thickness at the time of shaping is preferably 1 mm to 70 mm, more preferably 3.5 mm to 60 mm. For example, a shaping machine with rollers can be used. In this case, the dough can be shaped into a strip, sheet, or plate by passing it between a roller and a conveyor or between two paired rollers. By shaping, bread with a better shape and texture can be obtained. Shaping may also be performed after the dough for freezing has been thawed.

[0060] (Freezing) Frozen dough can be obtained by freezing the dough to be frozen obtained by the above-mentioned manufacturing method including dividing and, if necessary, shaping. The freezing conditions are preferably −45 to −10°C, more preferably −45 to −15°C, and even more preferably −45 to −20°C. If the freezing temperature is lower than −45°C, the freezing efficiency of the dough may reach a plateau. If the temperature is higher than −10°C, the dough may not be frozen sufficiently. The dough may be frozen at a temperature lower than the freezing temperature, for example, using a flash freezer, before being frozen.

[0061] By carrying out the mixing and dividing steps, it is possible to obtain bread dough for freezing, the volume of which does not decrease even when thawed and cooked after long-term frozen storage.Furthermore, by freezing the obtained bread dough for freezing, frozen bread dough can be obtained.The obtained frozen bread dough can be subjected to proofing after thawing, if necessary.

[0062] The thawing conditions for the frozen dough may be the usual conditions for making bread, for example, preferably at 5 to 25°C for 60 to 180 minutes, more preferably at 10 to 25°C for 120 to 180 minutes, and even more preferably at 15 to 20°C for 120 to 180 minutes. If the thawing temperature is lower than 5°C or the thawing time is shorter than 60 minutes, the dough may not be thawed sufficiently. On the other hand, if the thawing temperature is higher than 25°C or the thawing time is longer than 180 minutes, fermentation may proceed too quickly, resulting in a small volume of bread after cooking.

[0063] The conditions for the proofing may be those normally used for making bread, preferably at 25 to 38°C for 30 to 70 minutes, more preferably at 30 to 38°C for 40 to 70 minutes, and even more preferably at 35 to 38°C for 40 to 70 minutes. If the fermentation temperature is lower than 25°C or the fermentation time is shorter than 30 minutes, the fermentation may be insufficient. On the other hand, if the fermentation temperature is higher than 38°C or the fermentation time is longer than 70 minutes, the dough may ferment too much, resulting in a smaller volume of bread after cooking and a stronger fermented odor.

[0064] The cooking method includes baking, steaming, and frying. Among these, baking is preferred. The cooking conditions may be the usual conditions for making bread.

[0065] The frozen storage period specifically refers to 2 to 12 months, and the longer the period, the greater the benefits of the present invention.

[0066] Furthermore, the specific volume of bread obtained by thawing and cooking the frozen dough that has been frozen for two months or more is preferably 80% or more, more preferably 85% or more, and even more preferably 90% or more, of the specific volume of bread obtained by thawing and cooking the frozen dough that has been frozen for one week. If this value is less than 80%, the resulting bread may have a small volume. Here, the specific volume of bread refers to the volume per unit weight of the bread.

[0067] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0068] The materials used in the Examples and Comparative Examples are as follows: The baker's yeast used is shown in Table 1.

[0069]

[0070] 1) "Million" manufactured by Nippon Flour Mills Co., Ltd. (moisture content: 14.5% by weight) 2) "L-Ascorbic Acid" manufactured by Fuso Chemical Co., Ltd. 3) "Super White Sugar P" manufactured by Nihon Seito Co., Ltd. (moisture content: 0.8% by weight, sucrose content: 97.8% by weight) 4) "Skimmed Milk Powder" manufactured by Yotsuba Dairy Products Co., Ltd. (moisture content: 5.0% by weight) 5) "Everlite G" manufactured by Kaneka Corporation (moisture content: 0% by weight) 6) "Refined Salt" manufactured by Salt Industry Center Foundation (moisture content: 0% by weight) 7) "Resis" manufactured by Mitsubishi Corporation Life Sciences Corporation (crystalline maltitol, moisture content: 8% by weight) 8) "Pasteurized Liquid Whole Egg" manufactured by Kewpie Egg Corporation (moisture content: 76.1% by weight) 9) "Palatinite (Granules)" manufactured by Marubishi Holdings Co., Ltd. (reduced palatinose, moisture content: 6% by weight) 10) "RM Conceboule V" manufactured by Kaneka Corporation (moisture content: 10.7% by weight) 11) "Hokkaido Yotsuba Butter Salt-Free" manufactured by Yotsuba Dairy Products Co., Ltd. (moisture content: 16.3% by weight) 12) "D-Xylose" manufactured by Seiwa Co., Ltd. (moisture content: 0% by weight) 13) "Glycine" manufactured by Resonac Co., Ltd. (moisture content: 0% by weight)

[0071] <Measurement of invertase activity> 200 mg of baker's yeast cells were added to 2 ml of a 50 mM sugar solution (0.1 M acetic acid-sodium acetate buffer, pH 4.7) as a substrate, and the mixture was incubated at 25°C for 5 minutes, boiled at 100°C for 1 minute, and then cooled. The concentration of glucose produced was then measured using a biosensor BF-2 (KS Systems), and converted to the invertase activity per 1 g of cells using a calibration curve prepared from an invertase standard. The activity value was corrected so that the water content of live cells was 65% by weight.

[0072] <Measurement of Degree of Inactivity of Baker's Yeast During Bread Dough Preparation> The degree of inactivity of the baker's yeast used in the Examples and Comparative Examples during bread dough preparation was calculated using the following formula. The invertase activity here is the activity obtained by the same method as in the measurement of invertase activity described above. Degree of inactivity of baker's yeast during bread dough preparation (%) = {(invertase activity for substrate X under condition Z - invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 Substrate X: An aqueous solution containing 15% by weight of sucrose Substrate Y: An aqueous solution containing 15% by weight of sucrose and 0.7% by weight of maltitol Condition Z: 30°C, 30 minutes

[0073] <Measurement of specific volume of bread> The specific volume of the bread obtained in the examples and comparative examples was determined by converting the weight (g) of the bread into the volume (cm) of the bread using an electronic balance "CB-III 1500" (manufactured by Ishida Co., Ltd.). ３ ) was measured using a laser volume measuring device "WinVM200" (manufactured by ASTEX), and the volume obtained was divided by the weight to obtain the value.

[0074] <Evaluation of volume maintenance> The volume maintenance rate (%) was calculated by dividing the specific volume (V2) of bread stored frozen for X months by the specific volume (V1) of bread stored frozen for 1 week (V2 / V1 x 100), and was evaluated according to the following criteria: A: The volume maintenance rate was 90% or more, meaning that there was almost no loss in bread volume due to frozen storage, which is very good. B: The volume maintenance rate was 85% or more and less than 90%, meaning that there was little loss in bread volume due to frozen storage, which is good. C: The volume maintenance rate was 80% or more and less than 85%, meaning that there was a slight loss in bread volume due to frozen storage, but this was at a level that was not problematic as a product. D: The volume maintenance rate was 70% or more and less than 80%, meaning that there was a loss in bread volume due to frozen storage, which was problematic as a product. E: The volume maintenance rate was less than 70%, meaning that there was a clear loss in bread volume due to frozen storage, which was very problematic as a product.

[0075] (Example 1) Preparation of bread dough and bread for freezing According to the formulation in Table 2, the ingredients except for the fat and oil were mixed in a vertical mixer "HPI-20M" (Kanto Mixing Machinery Co., Ltd.) at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 3 minutes, and then the fat and oil were added and mixed at medium speed for 3 minutes and high speed for 3 minutes, and kneaded at 20°C ± 1°C. After mixing, the dough was left to stand at 20°C and 60% humidity for 60 minutes to obtain a dough after floor fermentation. The bread dough after floor fermentation was divided into 70g pieces and rolled, and then the bread dough was left to stand at 20°C and 60% humidity for 10 minutes to obtain a dough after bench time. The dough after bench time was passed through a three-stage molder "FM31Z" (manufactured by Fujisawa Maruzen Co., Ltd.) with roller gaps set to 12 mm, 6 mm, and 2.2 mm from the top, respectively, to degas the dough to a thickness of approximately 3 mm. The dough was rolled into a rod shape and then passed through a 22 mm-high spreading plate to obtain a rod-shaped, frozen dough. The rod-shaped, frozen dough was frozen for 40 minutes in a flash freezer at -35 °C to obtain frozen dough. The frozen dough was stored at -20 °C for 1 week to 4 months. The frozen dough stored for 1 week and 4 months was then left to stand at 20 °C and 70% humidity for 120 minutes to obtain thawed dough. The thawed dough was left to stand at 35 °C and 60% humidity for 60 minutes to obtain bread dough after proofing. The bread dough after proofing was transferred to a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.) and baked for 10 minutes at an upper temperature of 190 ° C. and a lower temperature of 180 ° C. to obtain a bun. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 2.

[0076]

[0077] (Examples 2 to 3, Comparative Example 1) Preparation of bread dough and bread for freezing According to the formulations in Table 2, except that the baker's yeast was changed to baker's yeast 2 (Example 2), baker's yeast 3 (Example 3), or baker's yeast 4 (Comparative Example 1), bread dough for freezing was prepared in the same manner as in Example 1, and after frozen storage, it was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the obtained bread and the evaluation results of volume maintenance are shown in Table 2.

[0078] As is clear from Table 2, the frozen bread doughs (Examples 1 to 3) using baker's yeast whose activity during dough preparation was 50% or more all had good results in the evaluation of bread volume maintenance. On the other hand, the frozen bread dough (Comparative Example 1) using baker's yeast whose activity during dough preparation was less than 50% had poor results in the evaluation of bread volume maintenance, and the overall rating was E.

[0079] (Examples 4 to 5, Comparative Example 2) Preparation of bread dough and bread for freezing Bread dough for freezing was prepared in the same manner as in Example 1, except that the sugar alcohol was changed to 0.2 parts by weight (Example 4), 4.0 parts by weight (Example 5), or not added (Comparative Example 2) according to the formulations in Table 3. After frozen storage, the dough was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 3.

[0080]

[0081] (Example 6) Preparation of freezing dough and bread According to the formulation in Table 3, except that 2.0 parts by weight of maltitol was changed to 3.0 parts by weight of palatinit, bread dough for freezing was prepared in the same manner as in Example 1, and after frozen storage, it was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 3.

[0082] As is clear from Table 3, the bread doughs for freezing (Examples 1, 4 to 6) in which the sugar alcohol content was in the range of 0.2 to 9.4 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour all had good results in the evaluation of bread volume maintenance. On the other hand, the bread dough for freezing to which no sugar alcohol was added (Comparative Example 2) had poor results in the evaluation of bread volume maintenance, and the overall evaluation was D.

[0083] (Example 7) Preparation of frozen bread dough and bread According to the formulation of Table 3, except that liquid whole egg was not added, baker's yeast was changed from 5.0 parts by weight to 4.0 parts by weight, white sugar (containing sucrose) was changed from 10.0 parts by weight to 1.0 parts by weight, and added water was changed from 55.0 parts by weight to 59.0 parts by weight, frozen bread dough was prepared in the same manner as in Example 1, frozen and stored, thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 3.

[0084] (Example 8) Preparation of bread dough and bread for freezing Bread dough for freezing was prepared in the same manner as in Example 1, except that the white sugar (containing sucrose) was changed from 10.0 parts by weight to 15.0 parts by weight, the salt was changed from 1.8 parts by weight to 1.5 parts by weight, and the added water was changed from 55.0 parts by weight to 53.0 parts by weight according to the formulations in Table 3. After freezing and storing, the dough was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the resulting bread and the evaluation results of the volume maintenance are shown in Table 3.

[0085] (Example 9) Preparation of frozen bread dough and bread According to the formulation of Table 3, except for changing the baker's yeast from 5.0 parts by weight to 6.0 parts by weight, the white sugar (containing sucrose) from 10.0 parts by weight to 25.0 parts by weight, the salt from 1.8 parts by weight to 1.2 parts by weight, and the added water from 55.0 parts by weight to 50.0 parts by weight, the frozen bread dough was prepared in the same manner as in Example 1, and after freezing and storing, it was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 3.

[0086] (Example 10) Preparation of frozen bread dough and bread According to the formulation of Table 3, except for changing the baker's yeast from 5.0 parts by weight to 7.0 parts by weight, the white sugar (containing sucrose) from 10.0 parts by weight to 40.0 parts by weight, the salt from 1.8 parts by weight to 1.0 parts by weight, and the added water from 55.0 parts by weight to 48.0 parts by weight, the frozen bread dough was prepared in the same manner as in Example 1, and after freezing and storing, it was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 3.

[0087] (Comparative Example 3) Preparation of bread dough and bread for freezing Bread dough for freezing was prepared in the same manner as in Example 1, except that 10.0 parts by weight of white sugar (containing sucrose) was not added, according to the formulation in Table 3. After freezing and storing, the dough was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 3.

[0088] As is clear from Table 3, the bread doughs for freezing (Examples 1, 7 to 10) in which the sucrose content was in the range of 1.1 to 47 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour all had good results in the evaluation of bread volume maintenance. On the other hand, the bread dough for freezing to which no sucrose was added (Comparative Example 3) had poor results in the evaluation of bread volume maintenance, and the overall evaluation was D.

[0089] (Examples 11 to 14) Preparation of frozen bread dough and bread According to Table 4, the storage period at -20 ° C. was changed from 4 months to 2 months (Example 11), 6 months (Example 12), 8 months (Example 13), or 9 months (Example 14), respectively. The frozen bread dough was thawed, proofed, and baked to obtain a roll cake in the same manner as in Example 1. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 4.

[0090]

[0091] As is clear from Table 4, the bread doughs to be frozen (Examples 1, 11 to 14) that were frozen for a period of 2 to 9 months all showed good results in the evaluation of maintaining the volume of the bread.

[0092] (Example 15) Preparation of bread dough and bread for freezing According to the formulations in Table 5, the raw materials were mixed at low speed for 3 minutes and medium speed for 12 minutes using a vertical mixer "HPI-20M" (Kanto Mixing Machinery Co., Ltd.), and a flour dough was kneaded at 20°C ± 1°C. The obtained dough was cooled to 10°C, and then the oil and fat composition for folding was folded into the dough once in thirds and once in half. After cooling again to 10°C, the dough was folded once in fourths, and an isosceles triangle measuring 40 ± 1 g was cut out and shaped into a croissant. The shaped bread dough for freezing was fermented for 30 minutes at a temperature of 27°C and a humidity of 70%, and then flash-frozen at -35°C for 60 minutes to obtain a frozen bread dough in which layers of dough dough (detramp) and layers of the oil and fat composition were alternately layered. The resulting frozen dough was stored at -20°C for 1 week to 4 months. The frozen dough stored for 1 week and 4 months was then thawed for 30 minutes at 20°C and 60% humidity, respectively, and baked for 23 minutes at 190°C in a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.) without proofing to obtain croissants, which are layered puffed foods. The measurement results of the specific volume of the resulting bread and the evaluation results of volume maintenance are shown in Table 5.

[0093]

[0094] (Example 16) According to the formulation in Table 5, bread dough for freezing was prepared in the same manner as in Example 15, except that the baker's yeast was changed to baker's yeast 2. After freezing and storing, the dough was thawed and baked to obtain croissants. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 5.

[0095] (Example 17) Preparation of bread dough and bread for freezing According to the formulations in Table 5, the raw materials were mixed at low speed for 3 minutes and medium speed for 12 minutes using a vertical mixer "HPI-20M" (manufactured by Kanto Mixing Machinery Co., Ltd.), and a dough made of cereal flour was kneaded at 20°C ± 1°C. After the obtained dough was cooled to 10°C, the oil and fat composition for folding was folded into the dough once in thirds and once in half. After cooling again to 10°C, it was folded once in fourths, and a square measuring 40 ± 1 g was cut out and shaped by folding the corners toward the center. The shaped bread dough for freezing was fermented for 30 minutes at a temperature of 27°C and a humidity of 70%, and then flash-frozen at -35°C for 60 minutes to obtain a frozen bread dough in which layers of dough dough (detramp) and layers of the oil and fat composition were alternately layered. The resulting frozen dough was stored at -20°C for 1 week to 4 months. The frozen doughs stored for 1 week and 4 months were then thawed for 30 minutes at 20°C and 60% humidity, respectively, and baked for 23 minutes at 190°C in a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.) without proofing to obtain Danish pastries, which are layered puffed foods. The measurement results of the specific volume of the resulting breads and the evaluation results of volume maintenance are shown in Table 5.

[0096] (Example 18) According to the formulation in Table 5, bread dough for freezing was prepared in the same manner as in Example 17, except that the baker's yeast was changed to baker's yeast 2. After freezing and storing, the dough was thawed and baked to obtain Danish pastries. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 5.

[0097] (Comparative Example 4) Preparation of bread dough and bread for freezing According to the formulation in Table 5, bread dough for freezing was prepared in the same manner as in Example 15, except that the baker's yeast was changed to baker's yeast 4. After freezing and storing, the dough was thawed and baked to obtain croissants. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 5.

[0098] As is clear from Table 5, the frozen bread doughs (Examples 15 to 18) using baker's yeast whose activity inactivity during dough preparation was 50% or more had good results in the evaluation of maintaining the volume of bread, and the overall rating was A. On the other hand, the frozen bread dough (Comparative Example 4) using baker's yeast whose activity inactivity during dough preparation was less than 50% had poor results in the evaluation of maintaining the volume of bread, and the overall rating was D.

[0099] Example 19: Preparation of Bread Dough and Bread for Freezing According to the formulations in Table 6, the ingredients excluding fats and oils were mixed in a vertical mixer "HPI-20M" (Kanto Mixing Machinery Co., Ltd.) for 2 minutes at low speed, 3 minutes at medium speed, and 3 minutes at high speed. Then, unsalted butter was added and mixed for 5 minutes at medium speed and 2 minutes at high speed, and the mixture was kneaded to 20°C ± 1°C. After mixing, the dough was left to stand at 20°C and 60% humidity for 60 minutes to obtain dough after floor fermentation. The bread dough after floor fermentation was divided into 70g portions and rolled into balls. The resulting dough was frozen in a flash freezer at -35°C for 40 minutes to obtain frozen bread dough. The frozen bread dough was stored at -20°C for 1 week to 4 months. The frozen bread dough stored for 1 week and 4 months was then left to stand at 20°C and 70% humidity for 120 minutes, respectively, to obtain thawed bread dough. The thawed dough was left to stand at 35°C and 60% humidity for 60 minutes to obtain a bread dough after proofing. The bread dough after proofing was transferred to a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.) and baked for 12 minutes at an upper flame of 190°C and a lower flame of 180°C to obtain a brioche bread. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 6.

[0100]

[0101] (Example 20) According to the formulation in Table 6, the ingredients excluding the fat and oil were mixed in a vertical mixer "HPI-20M" (manufactured by Kanto Mixing Machinery Co., Ltd.) at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 3 minutes, and then the fat and oil were added and mixed at medium speed for 5 minutes and high speed for 2 minutes, and the mixture was kneaded to 20°C ± 1°C. After mixing, the dough was left to stand at 20°C and 60% humidity for 60 minutes to obtain dough after floor fermentation. The dough after floor fermentation was divided into 300g portions and rolled into balls. The resulting dough was frozen in a flash freezer at -35°C for 40 minutes to obtain frozen dough. The frozen dough was stored at -20°C for 1 week to 4 months. The frozen dough stored for 1 week and 4 months was then left to stand at 20°C and 70% humidity for 180 minutes, respectively, to obtain thawed dough. The thawed dough was passed through a three-stage molder "FM31Z" (manufactured by Fujisawa Maruzen Co., Ltd.) with the gap between each roller set to 12 mm, 6 mm, and 2.2 mm from the top, and the thawed dough was degassed to a dough thickness of approximately 3 mm. The dough was rolled into a rod shape and then passed through a 25 mm high spreading plate to obtain a rod-shaped dough. The obtained rod-shaped dough was placed in a one-loaf mold and left at 35 ° C and 75% for 60 minutes to obtain bread dough after proofing. The bread dough after proofing was transferred to a deck oven "Prince III" (manufactured by Fujisawa Maruzen Co., Ltd.) and baked for 25 minutes at 190 ° C. top heat and 180 ° C. bottom heat to obtain bread. The measurement results of the specific volume of the obtained bread and the evaluation results of volume maintenance are shown in Table 6.

[0102] (Comparative Example 5) Preparation of bread dough to be frozen and bread Bread dough to be frozen was prepared in the same manner as in Example 19, except that no sugar alcohol was added, according to the formulation in Table 6. After freezing, the dough was thawed and baked to obtain brioche bread. The results of measuring the specific volume of the resulting bread and the evaluation results of volume maintenance are shown in Table 6.

[0103] As is clear from Table 6, the bread doughs for freezing (Examples 19 and 20) in which the sugar alcohol content was in the range of 0.2 to 9.4 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour had good results in the evaluation of bread volume maintenance. On the other hand, the bread dough for freezing to which no sugar alcohol was added (Comparative Example 5) had poor results in the evaluation of bread volume maintenance, and the overall evaluation was D.

[0104] Example 21 First, a leaven was prepared. 100 parts by weight of wheat flour ("Million" manufactured by Nippon Flour Mills Co., Ltd.), 9 parts by weight of white sugar ("White Sugar P" manufactured by Nippon Seito Co., Ltd.), 1 part by weight of salt ("Refined Salt" manufactured by the Salt Business Center Foundation), 1.5 parts by weight of baker's yeast ("Yeast TG" manufactured by Kaneka Corporation), and 150 parts by weight of water were mixed at low speed for 2 minutes and medium speed for 3 minutes using a vertical mixer "HPI-20M" (manufactured by Kanto Mixing Machinery Co., Ltd.), and the mixture was allowed to stand at 5°C for 12 hours to obtain a leaven (Polish leaven).

[0105] According to the formulation in Table 7, 15.0 parts by weight of leavening agent was added, 5.0 parts by weight of fat and oil was changed to 10.0 parts by weight, 1.8 parts by weight of salt was changed to 1.5 parts by weight, and 55.0 parts by weight of added water was changed to 49.4 parts by weight, and liquid whole egg was not added. Except for this, bread dough for freezing was prepared in the same manner as in Example 1, frozen and stored, thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the obtained bread and the evaluation results of volume maintenance are shown in Table 7.

[0106]

[0107] Example 22 Bread dough for freezing was prepared in the same manner as in Example 21, except that the leaven was changed to 30.0 parts by weight and the added water was changed from 49.4 parts by weight to 40.8 parts by weight according to the formulation in Table 7. After freezing and storing, the dough was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the resulting bread and the evaluation results of the volume maintenance are shown in Table 7.

[0108] (Example 23) According to the formulation of Table 7, 10.0 parts by weight of white sugar was changed to 15.0 parts by weight, 1.8 parts by weight of salt was changed to 1.5 parts by weight, 2.0 parts by weight of sugar alcohol was changed to 1.5 parts by weight, and 55.0 parts by weight of added water was changed to 53.0 parts by weight, and 0.05 parts by weight of xylose and 0.05 parts by weight of glycine were newly added, and liquid whole egg was not added. In the same manner as in Example 1, a bread dough for freezing was prepared, and after freezing and storing, it was thawed, then proofed, and baked to obtain a bun. The measurement results of the specific volume of the obtained bread and the evaluation results of volume maintenance are shown in Table 7.

[0109] Comparative Example 6: Bread dough for freezing was prepared in the same manner as in Example 21, except that no sugar alcohol was added, according to the formulation in Table 7. After freezing and storage, the dough was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the resulting bread and the evaluation results of the volume maintenance are shown in Table 7.

[0110] Comparative Example 7 Bread dough for freezing was prepared in the same manner as in Example 22, except that no sugar alcohol was added, according to the formulation in Table 7. After freezing and storage, the dough was thawed, proofed, and baked to obtain a roll. The measurement results of the specific volume of the obtained bread and the evaluation results of the volume maintenance are shown in Table 7.

[0111] As is clear from Table 7, the bread doughs for freezing (Examples 21 to 23) in which the sugar alcohol content was in the range of 0.2 to 9.4 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour had good results in the evaluation of bread volume maintenance. On the other hand, the bread doughs for freezing to which no sugar alcohol was added (Comparative Examples 6 and 7) had poor results in the evaluation of bread volume maintenance, and the overall rating was D.

Claims

1. Bread dough for freezing, with a moisture content of 30% by weight or more and less than 48% by weight in the entire dough, containing 1.1 to 5.9 parts by weight (dry weight) of baker's yeast A, 0.2 to 9.4 parts by weight (dry weight) of sugar alcohol, and 1.1 to 47 parts by weight of sucrose per 100 parts by weight (dry weight) of grain flour. Baker's yeast A: yeast that is inactive when making the dough, i.e., baker's yeast with {(invertase activity for substrate X under condition Z - invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 of 50% or more. Substrate X: an aqueous solution containing 15% by weight of sucrose. Substrate Y: an aqueous solution containing 15% by weight of sucrose and 0.7% by weight of maltitol. Condition Z: 30°C, 30 minutes.

2. Frozen bread dough obtained by freezing the bread dough for freezing according to claim 1.

3. Bread obtained by thawing the frozen dough according to claim 2 and then cooking it with heat.

4. A method for producing bread dough for freezing, the method comprising: mixing a material mixture containing 1.1 to 5.9 parts by weight (dry weight) of baker's yeast A, 0.2 to 9.4 parts by weight (dry weight) of sugar alcohol, 1.1 to 47 parts by weight of sucrose, and 45 to 70 parts by weight of added water per 100 parts by weight (dry weight) of grain flour; and dividing the dough obtained by the mixing. Baker's yeast A: yeast that is inactive when making bread dough, i.e., baker's yeast with {(invertase activity for substrate X under condition Z - invertase activity for substrate Y under condition Z) / invertase activity for substrate X under condition Z} x 100 being 50% or more. Substrate X: an aqueous solution containing 15% by weight of sucrose. Substrate Y: an aqueous solution containing 15% by weight of sucrose and 0.7% by weight of maltitol. Condition Z: 30°C, 30 minutes.

5. The method for producing bread dough for freezing according to claim 4, further comprising preparing a leaven prior to said mixing, wherein the mixture of ingredients in said mixing step comprises said leaven.