Bread containing soybean flour and method for producing same

Abstract

The present disclosure addresses the problem of providing: bread dough containing soybean flour, having suppressed adhesion, moderate hardness, and improved workability in division and molding processes; bread using said bread dough; and a method for producing the bread.　Provided are: bread dough containing soybean flour and at least one type of emulsifier selected from the group consisting of a polyglycerol fatty acid ester, a glycerol fatty acid ester, and a sorbitan fatty acid ester; and bread produced from said bread dough.

Description

Bread containing soy flour and method for producing the same

[0001] The present disclosure relates to a soy flour-containing bread dough that has reduced adhesiveness, moderate hardness, and improved workability in the dividing and shaping steps. The present disclosure also relates to bread produced from the bread dough, a bread mix flour used to produce the bread dough, and a method for producing bread using the bread dough.

[0002] Bread is a food that grows by forming a network using gluten (glutenin, gliadin), a protein contained in wheat, and retaining the carbon dioxide produced during fermentation by baker's yeast. However, wheat gluten has a low amino acid score because essential amino acids such as lysine are limiting amino acids, so it cannot be said to have sufficient nutritional value as a protein. On the other hand, soy protein has an amino acid score of 100, making the addition of soy flour effective in increasing the nutritional value of bread.

[0003] On the other hand, bread dough containing soy flour has the drawback of being very sticky and easily adhering to mixers and containers during mixing, which reduces yield. Furthermore, bread dough containing soy flour also has the drawback of being hard, which reduces the workability of the dividing process. The drawbacks of bread dough containing soy flour become more pronounced as the soy flour content increases, and particularly when the dough contains 20% or more soy flour in dry mass equivalent, the adhesiveness and hardness of the dough become significant, which tends to significantly reduce production efficiency.

[0004] It has been reported that mixing a liquid oil and a kneaded oil containing lecithin as the main components into bread dough reduces the adhesiveness of the dough and improves workability in the dividing step (see Patent Document 1). However, no prior art has been reported that improves the adhesiveness and hardness of soy flour-containing bread dough.

[0005] JP 2008-148689 A

[0006] As mentioned above, it has been known that lecithin is effective in reducing the adhesiveness of bread dough, but in the case of bread dough containing soy flour, the effect of improving adhesiveness is limited even when lecithin is added. Furthermore, in the case of dough containing soy flour, even when lecithin is added, the hardness, which is a drawback specific to such dough, cannot be improved. Against the background of such conventional technology, there is a need for the development of a technology to improve the adhesiveness and hardness of bread dough containing soy flour (especially bread dough containing 20% ​​by mass or more of soy flour in terms of dry mass).

[0007] Therefore, the object of the present disclosure is to provide a bread dough containing soy flour, which has reduced adhesion, is moderately hard, and can improve workability in the dividing and shaping processes, as well as bread using the bread dough and a method for producing the same.

[0008] The present inventors conducted extensive research to solve the above-mentioned problems and found that by incorporating soy flour into bread dough and at least one emulsifier selected from the group consisting of polyglycerol fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters, the adhesiveness of the dough can be suppressed, even when the soy flour content is 20% by mass or more in dry mass equivalent, and the dough can be made to have a moderate hardness, thereby improving the workability of kneading, dividing, and shaping the dough. Furthermore, the present inventors also found that the emulsifier has almost no effect on the volume, flavor, texture, etc. of the bread, and does not cause a decrease in quality due to the addition of the emulsifier. The present disclosure was completed based on these findings and further research.

[0009] That is, the present disclosure provides the following aspects of the invention. Item 1. Bread containing soy flour and at least one emulsifier selected from the group consisting of polyglycerin fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters. Item 2. Bread according to Item 1, containing 20% ​​or more soy flour by mass on a dry mass basis. Item 3. Bread according to Item 1 or 2, in which the emulsifier has an HLB value of 4.0 to 9.0. Item 4. Bread according to any one of Items 1 to 3, in which the emulsifier is at least one selected from the group consisting of diglyceryl monooleate, tetraglyceryl monooleate, hexaglyceryl pentaoleate, decaglyceryl pentaoleate, glyceryl oleate, sorbitan monolaurate, and sorbitan monooleate. Item 5. Bread according to any one of Items 1 to 4, further containing a calcium salt. Item 6. Bread according to Item 5, in which the calcium salt is calcium lactate. Item 7. Item 7. A bread dough comprising soy flour and at least one emulsifier selected from the group consisting of polyglycerin fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters. Item 8. A bread mix comprising soy flour and at least one emulsifier selected from the group consisting of polyglycerin fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters. Item 9. A method for producing bread, comprising the step of fermenting and baking the bread dough according to Item 7.

[0010] According to the present disclosure, by incorporating a specific emulsifier into bread dough together with soy flour, the adhesiveness of the dough can be suppressed and the dough can be given a moderate hardness without significantly affecting the volume, flavor, texture, etc. of the bread, thereby improving the workability of kneading, dividing, and shaping the dough. Furthermore, in one embodiment of the present disclosure, by incorporating soy flour, a specific emulsifier, and calcium lactate into the bread dough, the dough can be made even softer, significantly improving the workability of dividing and shaping. Furthermore, in one embodiment of the present disclosure, by incorporating soy flour, etc., bread can be provided that is nutritionally complete and contains a high amount of protein, thereby contributing to the achievement of SDG 12's goal of "ensuring sustainable consumption and production patterns."

[0011] 1 shows photographs of the appearance of the finished fabrics of Comparative Examples 1-1, 1-2, and Example 1-1.

[0012] 1. Definitions It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0013] In the present disclosure, the content of each ingredient per dry mass of bread dough or bread is the ratio of the content of each ingredient (the content of the ingredient excluding moisture absorbed or added in the ingredient) to the total amount (100% by mass) of components other than moisture contained in the bread dough or bread.

[0014] In the present disclosure, the HLB value of an emulsifier is a physical property value that represents the degree of affinity of the emulsifier for water and oil, and is a value calculated by the Griffin method.

[0015] 2. Bread Dough The bread dough of the present disclosure is characterized by containing soy flour and at least one emulsifier selected from the group consisting of polyglycerol fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters. The bread dough of the present disclosure is described in detail below.

[0016] [Soy flour] The bread dough of the present disclosure contains soy flour. Soy flour is a raw material made from powdered soybeans. Conventionally, bread dough containing soy flour is adhesive and hard, which reduces the workability of kneading, dividing, and shaping the dough. However, the bread dough of the present disclosure can have appropriate adhesiveness and hardness despite containing soy flour, thereby improving the workability of kneading, dividing, and shaping the dough.

[0017] In the bread dough of the present disclosure, the soy flour may be either raw soy flour made by powdering raw soybeans or heat-treated deactivated soy flour, but raw soy flour is preferred from the viewpoint of effectively suppressing the adhesiveness of the dough while providing the dough with a more appropriate hardness.

[0018] The soy flour content in the bread dough of the present disclosure is, for example, 3% by mass or more, specifically 3 to 60% by mass, calculated as dry mass. In conventional techniques, the higher the soy flour content in the bread dough, the greater the adhesiveness and hardness. When the dough contains 20% by mass or more of soy flour calculated as dry mass, the adhesiveness and hardness of the dough tend to become significant. In contrast, the bread dough of the present disclosure can effectively improve adhesiveness and hardness even when the dough contains 20% by mass or more of soy flour calculated as dry mass. In view of these characteristics of the bread dough of the present disclosure, the soy flour content in the bread dough is preferably 20% by mass or more, more preferably 20 to 60% by mass, even more preferably 25 to 50% by mass, even more preferably 30 to 45% by mass, and particularly preferably 30 to 40% by mass.

[0019] [Emulsifier] In addition to soy flour, the bread dough of the present disclosure contains at least one emulsifier selected from the group consisting of polyglycerol fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters, which makes it possible to improve the adhesiveness and hardness of the dough containing soy flour.

[0020] Polyglycerol fatty acid esters are esters of fatty acids and polyglycerol. The degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester (the number of glycerol bonds) is, for example, 2 to 12, preferably 2 to 10. The number of carbon atoms of the fatty acid constituting the polyglycerol fatty acid ester is, for example, 14 to 22, preferably 16 to 20. The fatty acid constituting the polyglycerol fatty acid ester may be either linear or branched, and may be either saturated or unsaturated. The number of ester bonds in the polyglycerol fatty acid ester (the number of fatty acids bonded per polyglycerol molecule) is, for example, 1 to 8, preferably 1 to 5.

[0021] The HLB value of the polyglycerol fatty acid ester used in the present disclosure is, for example, 4.0 to 9.0. From the viewpoint of effectively suppressing the adhesiveness of bread dough while providing the bread dough with an appropriate hardness, the HLB value of the polyglycerol fatty acid ester is preferably 4.0 to 8.8, and more preferably 4.7 to 8.8.

[0022] Specific examples of polyglycerin fatty acid esters used in the present disclosure include mono-fatty acid polyglyceryls such as mono-fatty acid diglyceryl and mono-fatty acid tetraglyceryl; tri-fatty acid polyglyceryls such as tri-fatty acid pentaglyceryl; and penta-fatty acid polyglyceryls such as penta-fatty acid hexaglyceryl and penta-fatty acid decaglyceryl. More specific examples include diglyceryl monooleate (HLB value: 7.0), tetraglyceryl monooleate (HLB value: 8.8), hexaglyceryl pentaoleate (HLB value: 4.7), decaglyceryl pentaoleate (HLB value: 7.0), and pentaglyceryl trioleate.

[0023] Glycerin fatty acid esters are esters of fatty acids and glycerin. The number of carbon atoms in the fatty acids constituting the glycerin fatty acid esters can be, for example, 14 to 22, and preferably 16 to 20. The fatty acids constituting the glycerin fatty acid esters can be either linear or branched, and can be either saturated or unsaturated fatty acids. The number of ester bonds in the glycerin fatty acid esters (the number of fatty acids bound per glycerin molecule) can be, for example, 1 to 3, 1 or 2, and preferably 1.

[0024] The HLB value of the glycerin fatty acid ester used in the present disclosure is, for example, 4.0 to 9.0. From the viewpoint of effectively suppressing the adhesiveness of bread dough while providing the bread dough with an appropriate hardness, the HLB value of the glycerin fatty acid ester is preferably 4.0 to 8.8.

[0025] Specific examples of glycerin fatty acid esters used in the present disclosure include glyceryl oleate (monooleic acid glyceride) (HLB value: 4.0).

[0026] Sorbitan fatty acid esters are esters of sorbitan and fatty acids. The number of carbon atoms in the fatty acids constituting the sorbitan fatty acid esters can be, for example, 8 to 22, and preferably 10 to 20. The fatty acids constituting the glycerin fatty acid esters can be either linear or branched, and can be either saturated or unsaturated fatty acids. The number of ester bonds in the sorbitan fatty acid esters (the number of fatty acids bound per sorbitan molecule) can be, for example, 1 to 4, preferably 1 or 2, and more preferably 1.

[0027] The HLB value of the sorbitan fatty acid ester used in the present disclosure is, for example, 4.0 to 9.0. From the viewpoint of effectively suppressing the adhesiveness of bread dough while providing the bread dough with an appropriate hardness, the HLB value of the glycerin fatty acid ester is preferably 4.5 to 8.5.

[0028] Specific examples of sorbitan fatty acid esters used in the present disclosure include sorbitan monolaurate (HLB value: 8.0) and sorbitan monooleate (HLB value: 4.9).

[0029] In the bread dough of the present disclosure, one emulsifier may be selected from polyglycerin fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters and used alone, or two or more emulsifiers may be used in combination.

[0030] Among these emulsifiers, from the viewpoint of effectively suppressing the adhesiveness of bread dough while providing the bread dough with a more appropriate hardness, preferred are polyglycerol fatty acid esters; more preferred are mono-fatty acid diglyceryl and mono-fatty acid tetraglyceryl; and even more preferred are diglyceryl monooleate and tetraglyceryl monooleate.

[0031] In the bread dough of the present disclosure, the content of the emulsifier is, for example, 0.05 to 2.0% by mass, preferably 0.1 to 1.8% by mass, more preferably 0.2 to 1.7% by mass, and even more preferably 1.0 to 1.5% by mass, calculated as the dry mass. By ensuring that the content of the emulsifier falls within this range, the adhesiveness and hardness of the bread dough can be more effectively improved.

[0032] [Calcium Salt] The bread dough of the present disclosure may contain a calcium salt in addition to the ingredients described above. The type of calcium salt is not particularly limited as long as it is edible. Examples include inorganic calcium salts such as calcium chloride, calcium sulfate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, dolomite, calcined shell calcium, calcium dihydrogen pyrophosphate, eggshell calcium, and calcium carbonate; and organic calcium salts such as calcium lactate, calcium gluconate, milk calcium, calcium propionate, calcium acetate, and calcium citrate. Among these calcium salts, calcium lactate is preferred. By adding calcium lactate to the bread dough of the present disclosure, the dough can be made softer, further improving the workability of dividing and shaping.

[0033] When a calcium salt is contained in the bread dough of the present disclosure, the content thereof may be set appropriately depending on the type of calcium salt used, and may be, for example, 0.05 to 4% by mass, preferably 0.1 to 3.0% by mass, and more preferably 0.4 to 2.0% by mass, calculated as the dry mass.

[0034] [Wheat Flour] The bread of the present disclosure may be gluten-free bread that does not contain wheat flour, but it is preferable that the dough contains wheat flour to provide a good texture.

[0035] The wheat flour may be refined wheat flour or whole wheat flour. The wheat flour may be either hard wheat or soft wheat, and may be any of weak flour, medium flour, and strong flour. Preferred examples of the wheat flour include strong flour and whole wheat flour.

[0036] When wheat flour is contained in the dough of the bread of the present disclosure, the content is not particularly limited, but may be, for example, 10 to 75% by mass, preferably 20 to 70% by mass, and more preferably 30 to 50% by mass, calculated as the dry mass.

[0037] [Protein Ingredient] The bread dough of the present disclosure may contain a protein ingredient as needed to increase the protein content. In the present disclosure, a protein ingredient refers to a food ingredient containing protein as a main component. The type of protein ingredient is not particularly limited as long as it is edible, and examples include wheat gluten, soy protein (concentrated soy protein, isolated soy protein, etc.), egg protein, and milk protein (skim milk powder, whey protein, etc.). These protein ingredients may be used alone or in combination of two or more.

[0038] Among these protein materials, a suitable example is wheat gluten, which is a substance formed by glutenin and gliadin contained in wheat flour connecting in a network-like structure. In the present disclosure, dry active gluten can be used as wheat gluten.

[0039] When a protein ingredient is contained in the bread dough of the present disclosure, the content thereof is not particularly limited, but may be, for example, 0.1 to 20% by mass, preferably 1 to 18% by mass, more preferably 5 to 15% by mass, and even more preferably 8 to 13% by mass, calculated as the dry mass.

[0040] [Vegetable Oil] The bread dough of the present disclosure may contain vegetable oil as needed. The type of vegetable oil is not particularly limited as long as it is edible, but examples include rapeseed oil, olive oil, coconut oil, palm oil, palm kernel oil, safflower oil, sunflower seed oil, sesame oil, wheat germ oil, macadamia nut oil, hazelnut oil, kukui nut oil, corn oil, linseed oil, cottonseed oil, soybean oil, peanut oil, rice bran oil, etc. These vegetable oils may be used alone or in combination of two or more.

[0041] When a protein ingredient is contained in the bread dough of the present disclosure, the content thereof is not particularly limited, but may be, for example, 0.1 to 8.0% by mass, preferably 0.5 to 5.0% by mass, and more preferably 1.0 to 2.0% by mass, calculated as the dry mass.

[0042] [Yeast] The bread dough of the present disclosure contains yeast required for fermentation. The yeast may be baker's yeast, but in addition to baker's yeast, brewer's yeast or the like may also be included as necessary. The yeast may also be any of dry yeast, instant dry yeast, fresh yeast, etc. One type of yeast may be used alone, or two or more types may be used in combination.

[0043] The yeast content in the bread dough of the present disclosure is, for example, 0.1 to 10% by mass, preferably 0.2 to 5% by mass, and more preferably 0.5 to 2% by mass, calculated as dry mass.

[0044] [Other Ingredients] The bread dough of the present disclosure may contain ingredients other than the ingredients described above. The other ingredients that can be contained in the bread dough of the present disclosure may be appropriately selected from food ingredients and additives generally used in bread production depending on the quality, flavor, texture, etc. to be imparted. Examples of such raw materials include edible flours such as rice flour, pea flour, corn flour, barley flour, and rye flour; sweeteners such as sugar, reduced starch syrup, white sugar, liquid sugar, powdered syrup, starch syrup, and artificial sweeteners; egg-derived materials such as egg yolk powder and egg white powder; dairy-derived materials such as skim milk powder and whey; animal fats such as shortening, margarine, butter, powdered oils and fats, fat spreads, lard, olive oil, and emulsified oils and fats; salt, chocolate, cheese, yogurt, baking powder, yeast food, bittern, gelatin, tea leaves, alcohol, emulsifiers, spices, Western liquors, dried fruit, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, pH adjusters, preservatives, acidulants, etc. These raw materials may be used alone or in combination of two or more.

[0045] [Target types of bread] The types of bread that can be produced using the bread dough of the present disclosure are not particularly limited, but examples include round bread, sliced ​​bread, buns, croissants, butter rolls, one-loaf breads, muffins, French breads, and other sweet breads.

[0046] [Method for Producing Bread Dough] The bread dough of the present disclosure is produced by mixing the above-mentioned ingredients with an appropriate amount of water. Since the bread dough of the present disclosure has reduced adhesion, it is possible to prevent the dough from sticking to a mixer or container during the mixing process, enabling efficient production.

[0047] 3. Bread The bread of the present disclosure can be made using the dough in the same process as that for general bread depending on the type of bread. More specifically, the bread of the present disclosure can be made by subjecting the dough to processes such as dividing, shaping, proofing (secondary fermentation), and baking. The dough has reduced adhesion and a moderate hardness, which improves the workability of dividing and shaping, allowing the bread of the present disclosure to be made efficiently with increased yield.

[0048] Since the content of ingredients other than water hardly changes between the bread dough and the bread produced from that dough, the content of each ingredient contained in the bread of the present disclosure is the same as the content of each ingredient converted to dry mass as described in the above section "2. Bread dough." The types of bread of the present disclosure are also as described in the above section "2. Bread dough."

[0049] 4. Bread Mix The present disclosure further provides a bread mix containing soybean flour and at least one emulsifier selected from the group consisting of polyglycerol fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters. The bread mix of the present disclosure is a mix containing the ingredients of the bread dough, and by using the bread mix of the present disclosure, the bread can be easily produced.

[0050] The content of soy flour contained in the bread mix flour of the present disclosure, the type and content of the specific emulsifier, other ingredients, etc. are as described in the section "2. Bread dough" above.

[0051] The bread can be obtained by adding an appropriate amount of water to the bread mix flour of the present disclosure to prepare dough, and then subjecting it to processes such as dividing, shaping, fermentation (primary fermentation), proofing (secondary fermentation), and baking.

[0052] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0053] Test Example 11. Bread Production (Straight Method) Dough was prepared using the specified amounts of raw materials shown in Table 1, and round bread was produced by dividing, shaping (rounding), fermenting (primary fermentation), proving (secondary fermentation), and baking. Specific production conditions are shown in Table 2.

[0054]

[0055]

[0056] 2. Evaluation Method 2-1. Evaluation Method for Dough Adhesion and Hardness (Evaluation Method 1) The adhesiveness and hardness of the dough obtained during the manufacturing process were each scored by an evaluator skilled in bread making using the following 7-point scale. Adhesion was evaluated based on the ease with which the dough could be put together, and hardness was evaluated based on the softness that allowed easy division. [Scoring criteria] 1: Very poor 2: Poor 3: Somewhat poor 4: Neither good nor bad 5: Somewhat good 6: Good 7: Very good

[0057] 2-2. Evaluation method for dough adhesiveness and hardness (Evaluation method 2) The dough obtained during the manufacturing process was filled into a container (diameter 40 mm, height 20 mm), and the dough adhesiveness and hardness were measured using a rheometer under the following conditions: Equipment used: Rheometer (Shimadzu Texture Analyzer "EZ-SX") Plunger: φ20 mm aluminum cylindrical jig Measurement method: The plunger was compressed twice at the center of the sample at a compression speed of 1 mm / sec with a clearance of 5 mm, and the maximum stress at the first compression was measured as hardness (N / cm 2 The energy required to separate the sample and plunger after the first compression is called adhesion (J / cm 3The measurement was carried out five times for each sample, and the average value was calculated.

[0058] 2-3. Bread height After baking each loaf of bread, the height was measured from the highest point from the bottom in the direction of the bread's expansion (vertical direction) after the bread had cooled down.

[0059] 2-4. Sensory evaluation (flavor) Six evaluators who are experienced in evaluating bread flavor and texture rated the flavor (sweetness, sourness, bitterness / astringency, fragrant aroma of baked bread, soybean aroma, whole wheat aroma, and off-flavors / odors) using the following nine-point scale. The average of the scores from each evaluator (rounded to the nearest decimal point) was calculated. [Scoring criteria] 1: No detectable flavor. 2: Barely detectable flavor. 3: Slightly detectable flavor. 4: Slightly detectable flavor. 5: Detectable flavor. 6: Slightly strongly detectable flavor. 7: Strongly detectable flavor. 8: Quite strongly detectable flavor. 9: Intensely detectable flavor.

[0060] 2-5. Sensory evaluation (texture) Six evaluators who are experienced in evaluating bread flavor and texture scored the texture (fluffiness, moistness, crispness, melt-in-the-mouth feel) on an 11-point scale based on the following criteria. The average of the scores from each evaluator (rounded to the nearest decimal point) was calculated. [Scoring criteria] Fluffiness: 0 points (very hard) to 5 points (normal) to 10 points (very soft) Moistness: 0 points (very dry) to 5 points (normal) to 10 points (very moist) Crispness: 0 points (very bad) to 5 points (normal) to 10 points (very good) Melt-in-the-mouth feel: 0 points (very bad) to 5 points (normal) to 10 points (very good)

[0061] 3. Evaluation Results The evaluation results are shown in Table 3. Also, a photograph of the appearance of the finished dough is shown in Figure 1. The dough containing raw soy flour was sticky during the mixing process and had hard physical properties, resulting in poor manufacturability (Comparative Example 1-1). Furthermore, even when lysolecithin, which has traditionally been considered effective in reducing stickiness in bread production, was added to the dough containing raw soy flour, the dough's stickiness and hardness could not be improved (Comparative Example 1-2). In contrast, when diglyceryl monooleate was added to the dough containing raw soy flour, the dough became soft and its stickiness was suppressed, improving its suitability for the dividing and shaping processes (Example 1-1). Furthermore, the incorporation of diglyceryl monooleate did not result in any significant reduction in the bread's volume (height), flavor (sweetness, sourness, bitterness / astringency, fragrant aroma of baked bread, soybean aroma, whole wheat aroma, off-flavors and odors), or texture (fluffiness, moistness, crispness, melt-in-the-mouth texture).

[0062]

[0063] Test Example 21. Bread Production (Straight Method) Dough was prepared using the specified amounts of ingredients shown in Table 4, and round bread was produced by dividing and rolling, fermenting (primary fermentation), proving (secondary fermentation), and baking. The specific production conditions were the same as those in Test Example 1.

[0064]

[0065] 2. Evaluation Method 2-1. Evaluation Method for Dough Adhesion and Hardness, and Bread Height The adhesion and hardness of dough obtained during the manufacturing process were evaluated using the same methods as in Evaluation Methods 1 and 2 described in Test Example 1. The bread height was also measured in the same manner as in Test Example 1.

[0066] 2-2. Sensory evaluation (flavor and texture) Five evaluators who are experienced in evaluating bread flavor and texture rated the flavor (sweetness, bitterness / astringency, strange taste / smell) and texture (chewy, dry, fluffy) using the following five-point scale. The average of the scores from each evaluator was calculated. [Scoring scale] 1 point (weak) to 3 points (normal) to 5 points (strong)

[0067] 3. Evaluation Results The evaluation results are shown in Table 5. As a result, it was confirmed that by adding 0.2 to 1.7% by mass, calculated as the dry mass, of diglyceryl monooleate to dough containing raw soy flour, the stickiness of the dough was suppressed, the hardness of the dough was good, and the suitability for the dividing and shaping processes was improved, without having much effect on the volume, flavor, or texture of the bread.

[0068]

[0069] Test Example 31. Bread Production (Straight Method) Dough was prepared using the specified amounts of ingredients shown in Table 6, and round bread was produced by dividing and rolling, fermenting (primary fermentation), proving (secondary fermentation), and baking. The specific production conditions were the same as those in Test Example 1.

[0070]

[0071] 2. Evaluation Method The adhesiveness and hardness of the dough obtained during the manufacturing process were evaluated using the same methods as in Evaluation Methods 1 and 2 described in Test Example 1. The height of the bread was also measured in the same manner as in Test Example 1. Furthermore, the flavor and texture of the obtained bread were evaluated using the same methods as in Test Example 1.

[0072] 3. Evaluation Results The evaluation results are shown in Table 7. As a result, it was confirmed that by adding diglyceryl monooleate to dough containing raw soy flour and calcium salt, the stickiness of the dough was suppressed, the dough hardness was good, and the suitability for the dividing and shaping processes was improved without having much effect on the volume, flavor, and texture of the bread. In particular, when fermented calcium lactate was added, the dough was particularly soft and the workability in the dividing process was significantly improved.

[0073]

[0074] Test Example 41. Bread Production (Straight Method) Dough was prepared using the specified amounts of ingredients shown in Table 8, and round bread was produced by dividing and rolling, fermenting (primary fermentation), proving (secondary fermentation), and baking. The specific production conditions were the same as those in Test Example 1.

[0075]

[0076] 2. Evaluation Method The adhesiveness and hardness of the dough obtained during the manufacturing process were evaluated using the same method as in Evaluation Method 1 described in Test Example 1. The height of the bread was also measured in the same manner as in Test Example 1. Furthermore, the flavor and texture of the obtained bread were evaluated using the same method as in Test Example 2.

[0077] 3. Evaluation Results The evaluation results are shown in Table 9. Even when sucrose fatty acid ester or organic acid fatty acid glyceryl was added to dough containing raw soy flour, the adhesiveness and hardness of the dough could not be improved, and the workability in the dividing and shaping steps could not be improved. In contrast, by adding polyglycerin fatty acid ester, glycerin fatty acid ester, or sorbitan fatty acid ester to dough containing raw soy flour, the adhesiveness and hardness of the dough were good, and the workability in the dividing and shaping steps was improved. Furthermore, as in the cases of Test Examples 1 to 3, the addition of polyglycerin fatty acid ester, glycerin fatty acid ester, or sorbitan fatty acid ester had almost no adverse effect on the volume, flavor, and texture of the bread.

[0078]

Claims

1. Bread comprising soy flour and at least one emulsifier selected from the group consisting of polyglycerin fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters.

2. The bread according to claim 1, containing 20% ​​or more by weight of said soy flour in terms of dry weight.

3. Bread according to claim 1 or 2, wherein the HLB value of the emulsifier is 4.0 to 9.

0.

4. The bread according to claim 1 or 2, wherein the emulsifier is at least one selected from the group consisting of diglyceryl monooleate, tetraglyceryl monooleate, hexaglyceryl pentaoleate, decaglyceryl pentaoleate, glyceryl oleate, sorbitan monolaurate, and sorbitan monooleate.

5. Bread according to claim 1 or 2, further comprising a calcium salt.

6. The bread of claim 5, wherein the calcium salt is calcium lactate.

7. A bread dough comprising soy flour and at least one emulsifier selected from the group consisting of polyglycerol fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters.

8. A bread mix flour comprising soybean flour and at least one emulsifier selected from the group consisting of polyglycerol fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters.

9. A method for producing bread, comprising the steps of fermenting and baking the bread dough according to claim 7.

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