Bread containing soybean flour

Abstract

The present disclosure addresses the problem of providing a bread that is obtained from a dough containing soybean flour and 0-2% of a sugar in Baker's percentage and that has a good baked color on a crust.　This bread is obtained from a dough containing (i) soybean flour, (ii) 0-2% of a sugar in Baker's percentage, and (iii) at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof.

Description

Bread containing soy flour

[0001] The present disclosure relates to bread obtained from a dough containing soy flour and 0 to 2 baker's percent sugars, and having a good brown color. The present disclosure also relates to a method for making the bread.

[0002] Bread is a food made by thoroughly mixing, kneading, and fermenting flour from grains such as wheat flour, rye flour, and triticale flour with yeast, water, and salt, and then baking the resulting dough. Wheat gluten has a low amino acid score, with essential amino acids such as lysine being limiting amino acids, so it cannot be said to have sufficient nutritional value as a protein. Furthermore, in recent years, it has been pointed out that eating too much wheat gluten can lead to wheat allergies. On the other hand, soy protein has an amino acid score of 100, making the inclusion of soy protein effective in increasing the nutritional value of bread.

[0003] Various reports have been published on bread containing soy flour. For example, Patent Document 1 reports that bread obtained from a dough obtained by kneading bread ingredients containing wheat flour, soy flour with a water-soluble nitrogen index of 70 to 95%, and betaine exhibits good leavening. Furthermore, Patent Document 2 reports that breads containing cellulose nanofibers and soy flour, in which the cellulose nanofibers are present in an amount of 0.05% by mass to 5% by mass based on the bone-dry mass of the flour, are voluminous, have excellent resilience, and have a good texture.

[0004] JP 2016-158540 A JP 2023-56628 A

[0005] Bread containing soy flour has a lower sugar content than regular bread made only with wheat flour, but with the growing interest in low-sugar foods, there is a demand for even lower sugar content. However, when the amount of sugar added to the dough of soy flour is reduced to 2 bakery percent in order to reduce the sugar content, the crust (external phase) does not brown sufficiently, and the color difference between the crust and crumb (internal phase) becomes small, resulting in the failure to achieve the original appearance of wheat flour-containing bread.

[0006] Therefore, an object of the present disclosure is to provide bread obtained from dough containing soy flour and 0 to 2 baker's percent sugars, and having a good browned crust.

[0007] The present inventors have conducted extensive research to solve the above-mentioned problems and have found that bread made from dough containing soy flour, 0 to 2 baker's percent sugars, and at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof has a good browned crust, a large color difference between the crust and the crumb, and a good appearance. The present disclosure was completed based on this finding and through further research.

[0008] That is, the present disclosure provides the following aspects of the invention. Item 1. Bread obtained from a dough containing (i) soy flour, (ii) 0 to 2 baker's percent of sugars, and (iii) at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof. Item 2. Bread according to Item 1, wherein the dough contains 10 baker's percent or more of soy flour. Item 3. Bread according to Item 1 or 2, wherein the sugar content in the dough is 0 baker's percent. Item 4. Bread according to any of Items 1 to 3, wherein the dough contains wheat flour. Item 5. Bread according to any of Items 1 to 4, wherein the component (iii) is at least one selected from the group consisting of potassium gluconate, sodium gluconate, calcium gluconate, sodium lactate, and potassium lactate. Item 6. Bread according to any of Items 1 to 5, wherein the dough contains 0.1 to 20 baker's percent of the component (iii). Item 7. Item 7. A method for producing bread, comprising the steps of: preparing dough containing (i) soy flour, (ii) 0 to 2 baker's percent sugars, and (iii) at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof; and fermenting and baking the dough obtained in the steps. Item 8. Bread dough containing (i) soy flour, (ii) 0 to 2 baker's percent sugars, and (iii) at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof. Item 9. A mixed flour containing (i) soy flour, (ii) 0 to 2 baker's percent sugars, and (iii) at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof.

[0009] According to the present disclosure, it is possible to provide bread that contains soy flour and 0 to 2 baker's percent sugars, yet has a good browned crust, a large color difference between the crust and crumb, and a good appearance. Furthermore, because soy flour contains protein with an amino acid score of 100, one embodiment of the bread of the present disclosure can provide a nutritious food rich in essential nutrients, contributing to the achievement of SDG 2's "Zero Hunger" and SDG 3's "Good Health and Well-Being for All." Furthermore, because soy flour is an ingredient that requires minimal processing time, one embodiment of the bread of the present disclosure can contribute to reducing processing effort and waste, thereby contributing to the achievement of SDG 12's "Responsible Consumption and Production" goal.

[0010] 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.

[0011] In this disclosure, "sugars" refers to monosaccharides or disaccharides that are not sugar alcohols. Also, in this disclosure, "carbohydrates" is a general term for carbohydrates excluding dietary fiber.

[0012] In this disclosure, the unit "baker's percent" refers to the weight ratio of each ingredient to the total weight of flour in the dough, which is 100%. Baker's percent is also known as percent flour. In calculating baker's percent, flour includes cereal flour (soy flour, wheat flour, etc.) and protein ingredients (wheat gluten). For example, in a dough consisting of X1 g soy flour, X2 g wheat flour, X3 g wheat gluten, Y1 g sugar, Y2 g potassium gluconate, Y3 g yeast, and water, the baker's percentage of the soy flour is {X1 / (X1+X2+X3)}×100, the baker's percentage of the wheat flour is {X2 / (X1+X2+X3)}×100, the baker's percentage of the wheat gluten is {X3 / (X1+X2+X3)}×100, the baker's percentage of the sugar is {Y1 / (X1+X2+X3)}×100, the baker's percentage of the potassium gluconate is {Y2 / (X1+X2+X3)}×100, and the baker's percentage of the yeast is {Y3 / (X1+X2+X3)}×100.

[0013] 2. Bread The bread of the present disclosure is characterized by being obtained from a dough containing soy flour, 0 to 2 baker's percent sugars, and at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof. The bread of the present disclosure is described in detail below.

[0014] [(i) Soy flour] The dough used to make bread of the present disclosure contains soy flour. Soy flour is a raw material made from powdered soybeans. The soy flour used in the present disclosure may be either raw soy flour that has not been subjected to a heat treatment process or deactivated soy flour that has been subjected to a heat treatment process. Among these soy flours, a suitable example is raw soy flour. In addition, the soy flour used in the present disclosure may be either full-fat soy flour or defatted soy flour.

[0015] The soy flour content in the dough used to produce the bread of the present disclosure is not particularly limited, but examples include 5 baker's percent or more, more specifically 5 to 100 baker's percent or 5 to 90 baker's percent. Conventional doughs with a sugar content of 2 baker's percent or less have the disadvantage that the higher the soy flour content, the more difficult it is for the crust to brown. However, the bread of the present disclosure can achieve a sufficient browning of the crust, resulting in a large color difference between the crust and the crumb, even when the soy flour content in the dough is as high as 10 baker's percent or more. In view of the effects of the bread of the present disclosure, the soy flour content in the dough is preferably 10 baker's percent or more, more preferably 10 to 70 baker's percent, even more preferably 20 to 60 baker's percent, even more preferably 30 to 50 baker's percent, and particularly preferably 35 to 45 baker's percent.

[0016] [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.

[0017] 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. The wheat flour is preferably strong flour.

[0018] When wheat flour is contained in the dough of the bread of the present disclosure, the content is not particularly limited, but examples include 10 to 95 baker's percent, preferably 25 to 85 baker's percent, more preferably 35 to 75 baker's percent, even more preferably 45 to 65 baker's percent, and particularly preferably 55 to 65 baker's percent.

[0019] [(ii) Sugars] The dough used to make bread of the present disclosure contains 0 to 2 baker's percent of sugars. In the present disclosure, the type of sugar is not particularly limited, but may be, for example, any of monosaccharides such as glucose and fructose; or disaccharides such as sugar (white sugar, granulated sugar, brown sugar, etc.), maltose, and lactose, with sugar being a preferred example.

[0020] The sugar content in the dough used to make the bread of the present disclosure may be 0 to 2 baker's percent. Conventional techniques have the drawback that the lower the sugar content in a dough containing soy flour, the less likely the crust is to brown, resulting in a smaller color difference between the crust and the crumb. However, with the bread of the present disclosure, even if the soy flour dough contains a low sugar content or no sugar at all, the crust can be sufficiently browned and the color difference between the crust and the crumb can be increased. In view of the effects of the bread of the present disclosure, the sugar content in the dough is preferably 0 to 1.5 baker's percent, more preferably 0 to 1 baker's percent, even more preferably 0 to 0.4 baker's percent, and particularly preferably 0 baker's percent.

[0021] [(iii) Gluconic Acid, Lactic Acid, and Salts Thereof] The dough used to produce the bread of the present disclosure contains at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof (sometimes referred to as component (iii)). In conventional technology, bread made from dough containing soy flour and having a sugar content of 2 baker's percent or less has the disadvantage of not browning sufficiently and having a small color difference between the crust and the crumb. However, in the bread of the present disclosure, by blending gluconic acid, lactic acid, and / or salts thereof into the dough, it is possible to brown the crust sufficiently and increase the color difference between the crust and the crumb, even if the dough contains soy flour and has a sugar content of 2 baker's percent or less.

[0022] The type of gluconic acid salt is not particularly limited as long as it is usable in foods, and examples thereof include alkali metal salts such as sodium salt and potassium salt; alkaline earth metal salts such as calcium salt, etc. The type of lactic acid salt is not particularly limited as long as it is usable in foods, and examples thereof include alkali metal salts such as sodium salt and potassium salt, etc.

[0023] The dough used to produce the bread of the present disclosure may contain one kind of gluconic acid, lactic acid, or a salt thereof, or may contain a combination of two or more kinds of these.

[0024] From the viewpoint of improving the browning of the crust and further increasing the color difference between the crust and the crumb, preferred are salts of gluconic acid and salts of lactic acid; more preferred are potassium gluconate, sodium gluconate, calcium gluconate, sodium lactate, and potassium lactate; and even more preferred are potassium gluconate and sodium lactate.

[0025] The content of gluconic acid, lactic acid, and / or salts thereof in the dough used to produce bread of the present disclosure is, for example, a total amount of 0.1 to 20 baker's percent, preferably 0.5 to 15 baker's percent, and more preferably 1 to 10 baker's percent. By satisfying this content range, the effect of browning the crust and increasing the color difference between the crust and crumb can be easily achieved.

[0026] [Protein Ingredient] To increase the protein content of the bread of the present disclosure, the dough used to make the bread of the present disclosure may contain a protein ingredient. In the present disclosure, a protein ingredient is a food ingredient containing protein as a main component. The type of protein ingredient is not particularly limited as long as it is edible, but examples include wheat gluten, soy protein (concentrated soy protein, isolated soy protein, etc.), egg protein, milk protein (skim milk powder, whey protein, etc.), etc. These protein ingredients may be used alone or in combination of two or more.

[0027] 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.

[0028] When a protein material is contained in the dough of the bread of the present disclosure, the content thereof is not particularly limited, but may be, for example, 0.1 to 20 baker's percent, preferably 1 to 18 baker's percent.

[0029] [Yeast] The dough used to produce the bread of the present disclosure contains yeast required for fermentation. The yeast may be baker's yeast, but in addition to baker's yeast, brewer's yeast or the like may also be included as needed. The yeast may also be any of dry yeast, instant dry yeast, fresh yeast, etc. One type of yeast may be used alone, or two or more types may be used in combination.

[0030] In the bread of the present disclosure, the yeast content in the dough is, for example, 0.01 to 5 baker's percent, preferably 0.1 to 4 baker's percent, and more preferably 0.5 to 3 baker's percent.

[0031] [Sugar Alcohols and Oligosaccharides] The dough used to produce the bread of the present disclosure may contain at least one of sugar alcohols and oligosaccharides (3 to 20 sugars). The sugar alcohol and / or oligosaccharide content in the dough used to produce the bread of the present disclosure is not particularly limited. Conventional techniques have the drawback that the lower the carbohydrate content of a dough containing soy flour, the more difficult it is for the crust to brown, resulting in a smaller color difference between the crust and the crumb. However, with the bread of the present disclosure, even a dough containing soy flour with a low carbohydrate content can achieve a sufficient browning of the crust and a large color difference between the crust and the crumb. In view of the effects of the bread of the present disclosure, the total amount of sugars, sugar alcohols, and oligosaccharides in the dough used to produce the bread of the present disclosure is 0 to 2 baker's percent, preferably 0 to 1.5 baker's percent, more preferably 0 to 1 baker's percent, even more preferably 0 to 0.4 baker's percent, and particularly preferably 0 baker's percent. [Other Ingredients] The dough used to produce the bread of the present disclosure may contain ingredients other than those described above. The other ingredients that can be included in the bread of the present disclosure can be selected from food ingredients and food additives commonly used in bread production, depending on the quality, flavor, texture, etc., to be imparted. Examples of such ingredients include edible flours such as rice flour, pea flour, corn flour, barley flour, and rye flour; egg-derived ingredients such as egg yolk powder and egg white powder; dairy-derived ingredients such as skim milk powder and whey; oils and fats such as shortening, margarine, butter, powdered oils and fats, fat spreads, lard, salad oil, 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, pH adjusters, preservatives, acidulants, etc. These ingredients may be used alone or in combination of two or more.

[0032] [Making of Bread] The bread of the present disclosure can be made by preparing dough using the ingredients described above and an appropriate amount of water, and then going through steps such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), and baking.

[0033] Furthermore, since the content of ingredients other than water hardly changes between the dough and the bread baked from that dough, in the bread of the present disclosure, the content of each ingredient in the bread is approximately the same as the content of each ingredient per dry mass of the dough used to make the bread.

[0034] [Type of Bread] The type of bread of the present disclosure is not particularly limited, but examples include white bread, round bread, bun, croissant, butter roll, one loaf bread, muffin, French bread, other sweet bread, and the like.

[0035] [Color of Crust and Crumb] The bread of the present disclosure has a good browning of the crust and also has the effect of a large color difference between the crust and the crumb. In the bread of the present disclosure, the L value of the crust is not particularly limited, but for example, it is less than 41, preferably 30 or more and less than 41. In addition, in the bread of the present disclosure, the color difference (ΔE) between the crust and the crumb is not particularly limited, but for example, it is 20 or more, preferably 20 or more and 36 or less. Here, the L value is L * a * b * L in color system * The color difference (ΔE) is a value that indicates the brightness. * a * b * Color difference in the color system (ΔE * ab = [(ΔL * ) 2 + (Δa * ) 2 + (Δb * ) 2 〕 1 / 2 The L value and color difference (ΔE) can be measured using a color difference meter.

[0036] 3. Bread Dough The present disclosure further provides a bread dough containing soy flour, 0 to 2 baker's percent of sugars, and at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof. The bread dough of the present disclosure is a dough used to produce the bread. The bread dough of the present disclosure may be in either a pre-fermentation state or a post-fermentation state.

[0037] The types and contents of soy flour, sugars, gluconic acid, lactic acid and their salts contained in the bread dough of the present disclosure, as well as other ingredients, are as described in the section "2. Bread" above.

[0038] 4. Mixed Flour The present disclosure further provides a mixed flour containing soy flour, 0 to 2 baker's percent sugars, and at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof. One embodiment of the mixed flour of the present disclosure is a bread mixed flour containing the bread ingredients, and by using this bread mixed flour, the bread can be easily produced. Another embodiment of the mixed flour of the present disclosure includes a mixed flour for baked foods other than bread. Here, baked foods include, but are not limited to, baked goods such as cookies, cakes, etc., as long as they can achieve the effects of the present disclosure.

[0039] The types and contents of soy flour, sugars, gluconic acid, lactic acid and their salts, as well as other ingredients contained in the mixed flour of the present disclosure, are as described in the section "2. Bread" above.

[0040] The bread can be obtained by adding an appropriate amount of water to the mixed flour of the present disclosure to prepare dough, and subjecting it to processes such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), and baking.

[0041] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0042] Test Example 11. Bread Production Using the ingredients in the prescribed amounts shown in Table 1, an automatic bread maker ("Fukkura Bakery HBK-101W", MK Seiko Co., Ltd.) was used to produce bread (Yamagata bread). Specifically, the ingredients in the prescribed amounts shown in Table 1 were placed in the bread case of the automatic bread maker, and cooking was carried out by setting the menu of the automatic bread maker to "Bread Course (Brown Color: Standard)." In this automatic bread maker, according to the settings, the bread-making process was automatically carried out in the following order: kneading, preliminary rise, kneading, first rise, shaping and rise, and baking. After cooking was completed, the bread was removed.

[0043] 2. Evaluation method The external color of the crust and crumb of the resulting bread was visually observed, and the hue (L value, a value, and b value) of the crust and crumb was measured using a colorimeter (Colorimeter CR-5, Konica Minolta Japan Inc.) under the following settings to determine the color difference (ΔE) between the crust and crumb. (Colorimeter settings) SCI / SCE: SCE Color system settings: L*a*b* Color difference formula: ΔE00 (CIE 2000), l=1.00, c=1.00, h=1.00 Index (reflection) setting: None Observation conditions: 10° field of view Observation light source: D65

[0044] 3. Evaluation Results The results are shown in Table 1. The L value of the crust is an index of browning, with a higher value indicating a lighter browning and a lower value indicating a darker browning. When soy flour and 4 baker's percent or more of sugars (sugars) were included, the L value of the crust was 41 or less, indicating sufficient browning, and the color difference (ΔE) between the crust and crumb was 20 or more, indicating a clear difference in color tone between the crust and crumb and a good appearance (Reference Examples 1-1 to 1-4). In contrast, when soy flour and 0 to 2 baker's percent of sugars (sugars) were included, the L value of the crust exceeded 41, indicating insufficient browning, and the color difference (ΔE) between the crust and crumb was less than 20, indicating a small difference in color tone (Comparative Examples 1-1 to 1-4).

[0045]

[0046] Test Example 21. Production of bread Bread was produced under the same conditions as in Test Example 1, except that the raw materials shown in Table 2 were used.

[0047]

[0048] 2. Evaluation Method The appearance colors of the crumb (internal phase) and crust (external phase) of the obtained bread were evaluated in the same manner as in Test Example 1.

[0049] The results are shown in Tables 3 and 4. Even when potassium chloride (Comparative Examples 2-1 to 2-3) or dipotassium hydrogen phosphate (Comparative Example 3-1) was added to dough containing soy flour and 0 to 2 baker's percent sugars, the L value of the crust exceeded 41, resulting in insufficient browning, and the color difference (ΔE) between the crust and crumb was less than 20, resulting in a small difference in color tone. In contrast, when calcium gluconate (Examples 1-1 and 1-2), potassium gluconate (Examples 2-1 to 2-7), sodium gluconate (Examples 3-1 to 3-4), potassium lactate (Examples 4-1 to 4-4), or sodium lactate (Example 5-1) was added to dough containing soy flour and 0 to 2 baker's percent sugars, the L value of the crust did not exceed 41, resulting in a good browning, and the color difference (ΔE) between the crust and crumb was 20 or more, resulting in a clear difference in color tone between the crust and crumb and a good appearance.

[0050]

[0051]

Claims

1. Bread obtained from a dough containing (i) soy flour, (ii) 0 to 2 baker's percent sugars, and (iii) at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof.

2. The bread of claim 1, wherein the dough contains 10 baker's percent or more soy flour.

3. Bread according to claim 1 or 2, wherein the sugar content in the dough is 0 baker's percent.

4. Bread according to claim 1 or 2, wherein the component (iii) is at least one selected from the group consisting of potassium gluconate, sodium gluconate, calcium gluconate, sodium lactate, and potassium lactate.

5. The bread according to claim 1 or 2, wherein the dough contains 0.1 to 20 baker's percent of the component (iii).

6. A method for producing bread, comprising the steps of: preparing a dough containing (i) soy flour; (ii) 0 to 2 baker's percent sugars; and (iii) at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof; and fermenting and baking the dough obtained in the step.

7. A flour mix comprising (i) soy flour, (ii) 0 to 2 baker's percent sugars, and (iii) at least one selected from the group consisting of gluconic acid, lactic acid, and salts thereof.

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