Plastic oil / fat composition for bread dough

Abstract

The purpose of the present disclosure is to provide a plastic oil / fat composition for bread dough with which bread that is of a sufficient size, is uniform in shape, and has good flavor can be industrially produced in a stable manner.　This plastic oil / fat composition for bread dough contains 15-45 wt% of a monoglyceride in the entire plastic oil / fat composition for bread dough, wherein the water content is less than or equal to 1.0 wt%.

Description

Plastic fat composition for bread dough

[0001] The present invention relates to a plastic fat composition for bread dough.

[0002] Bread is one of the most popular foods due to its delicious taste. To stabilize the quality of industrially produced bread, it is necessary to add large amounts of powdered ingredients, such as emulsifiers and vitamin C, to the dough and distribute them evenly. This requires skilled technicians to pay close attention to the timing and method of adding powdered ingredients during the dough mixing process. However, such meticulous work is difficult to perform in industrially produced bread, making it difficult to consistently produce bread of consistent quality.

[0003] Patent Document 1 discloses a dough improver suitable for variety breads such as raisin bread that is voluminous and has a soft crust and crumb, and the dough improver is made of an oil-in-water emulsified oil and fat composition containing an emulsifier such as ascorbic acid and a glycerin fatty acid ester, and also discloses the addition of the dough improver to a sponge for bread dough.

[0004] Japanese Patent Application Publication No. 07-132039

[0005] However, since ascorbic acid (hereinafter also referred to as vitamin C) is easily decomposed in water, when it is incorporated into an oil-in-water emulsified oil composition, the dough improving effect is impaired and the decomposition products cause an unpleasant odor in the bread. Furthermore, since the oil-in-water emulsified oil composition lacks plasticity, the bread dough is prone to shrinkage, the dough becomes rough, and the shape of the bread is unstable. Thus, it is difficult to uniformly and stably produce bread of sufficient size, uniform shape, and good flavor on an industrial scale.

[0006] An object of the present invention is to provide a plastic fat composition for bread dough, which enables stable industrial production of bread having a sufficient size, uniform shape, and good flavor.

[0007] The present inventors have conducted extensive research to solve the above problems and have found that a plastic oil and fat composition for bread dough containing a specific amount of monoglyceride and having a water content of not more than a specific amount enables stable industrial production of bread that is sufficiently large, has a uniform shape, and has good flavor, and have thus completed the present invention.

[0008] That is, the present invention relates to a plastic fat composition for bread dough, which contains 15 to 45% by weight of monoglycerides and 1.0% by weight or less of water in the entire plastic fat composition for bread dough.

[0009] According to the present invention, it is possible to provide a plastic oil and fat composition for bread dough that allows stable industrial production of bread having a sufficient size, uniform shape, and good flavor.

[0010] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments.

[0011] (Plastic oil and fat composition for bread dough) This embodiment relates to a plastic oil and fat composition for bread dough, which contains 15 to 45% by weight of monoglycerides and 1.0% by weight or less of water in the entire plastic oil and fat composition for bread dough. The plastic oil and fat composition for bread dough of this embodiment enables stable industrial production of bread that is sufficiently large, has a uniform shape, and has good flavor. In addition, the ability to suppress stickiness and shrinkage of bread dough before heating also leads to stable industrial production of bread.

[0012] The plastic oil-and-fat composition for bread dough contains an oil. The type of oil-and-fat contained in the plastic oil-and-fat composition for bread dough is not particularly limited as long as it has appropriate plasticity, and any oil-and-fat used as an edible oil can be used. Examples of the edible oil-and-fat 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, cocoa butter, and shea butter, as well as animal oils such as milk fat, fish oil, beef tallow, and lard. Furthermore, any of the oils and fats typically used for food, such as interesterified, hardened, or fractionated oils and fats, can be used, and at least one selected from this group can be used. Among these, at least one selected from palm olein oil, palm superolein oil, corn oil, safflower oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, and olive oil is preferred, and palm olein oil is more preferred.

[0013] The term "plasticity" in the plastic fat composition for bread dough refers to the property of being deformed when a force is applied and not returning to its original shape when the force is removed.

[0014] The hardness of the oil phase in the plastic oil-and-fat composition for bread dough at 20°C is preferably 1.0 to 20.0 N. The hardness of the oil phase at 20°C is also preferably 2.0 to 10.0 N, more preferably 6.0 to 9.0 N. When the hardness of the oil phase in the plastic oil-and-fat composition for bread dough at 20°C is 1.0 to 20.0 N, suitable plasticity is obtained, the composition is easily kneaded into bread dough, and monoglyceride separation is less likely to occur. This makes it easier to (1) homogeneously disperse powdery functional ingredients such as monoglycerides and vitamin C in the bread dough, and (2) the effect of these functional ingredients on the bread dough can be mitigated. As a result, stickiness and shrinkage of the bread dough can be further suppressed, and bread with sufficient size, a more uniform shape, and a better flavor can be obtained.

[0015] The oil phase refers to a mixture of oils and fats and oil-soluble components, and the hardness of the oil phase can be measured by the following method. For example, the plastic oil composition for bread dough is fully dissolved at 80°C, and if necessary, the aqueous phase is separated and filtered to obtain an oil phase portion. 60 g of the oil phase is weighed into a heat-resistant polypropylene container and left to stand at 25°C for 1 hour, then transferred to 20°C and temperature-controlled for 24 hours to obtain a hardness measurement sample. Using a rheometer (Yamaden Co., Ltd.'s "RHEONERII CREEP METER RE2-33005C"), a cylindrical plunger with a diameter of 5 mm is thrust into the hardness measurement sample at a measurement speed of 1 mm / min and a measurement strain rate of 50%, and the maximum load is taken as the hardness of the oil phase.

[0016] The content of the oil phase in the plastic oil-and-fat composition for bread dough is preferably 65 to 100% by weight, more preferably 80 to 100% by weight, in order to stabilize the quality of the plastic oil-and-fat composition for a long period of time.

[0017] (Monoglyceride) The plastic oil-and-fat composition for bread dough contains a monoglyceride. The monoglyceride refers to an ester in which a fatty acid is bonded to one of three hydroxyl groups of glycerin, and includes both i) an ester in which one of the three hydroxyl groups of glycerin forms a fatty acid ester and the other two are hydroxyl groups, and ii) an ester in which one of the three hydroxyl groups of glycerin forms a fatty acid ester and one or two of the other two hydroxyl groups are bonded to an organic acid other than a fatty acid. Here, the fatty acid refers to an organic acid having a carboxyl group at the end of a linear hydrocarbon group and having 8 to 22 carbon atoms.

[0018] The fatty acid is not particularly limited as long as it has 8 to 22 carbon atoms, and specific examples include saturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, and unsaturated fatty acids such as myristoleic acid, palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. Among these, saturated fatty acids are preferred, and stearic acid is more preferred, from the viewpoint of increasing the plasticity of the plastic oil-and-fat composition for bread dough.

[0019] Examples of organic acids other than fatty acids include acetic acid, lactic acid, citric acid, succinic acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, fumaric acid, etc. Among these, citric acid, succinic acid, and diacetyltartaric acid are preferred, and succinic acid and diacetyltartaric acid are more preferred, in terms of improving the extensibility of bread dough.

[0020] The content of the monoglyceride in the entire plastic oil-and-fat composition for bread dough is preferably 15 to 45% by weight, more preferably 20 to 40% by weight, and even more preferably 25 to 35% by weight. If the content is less than 15% by weight, the dough may become sticky, resulting in poor productivity, or the dough before heating may shrink, resulting in poor shape stability of the resulting bread. If the content exceeds 45% by weight, the dough may become sticky, resulting in poor productivity.

[0021] Generally, monoglycerides are used in powder form, and uniform dispersion of a large amount in bread dough requires skilled techniques in the timing of adding the powder ingredients and the mixing method, and uneven dispersion results in inconsistent qualities such as the appearance and texture of the bread after heating, making it difficult to industrially produce bread of consistent quality in a stable manner. Furthermore, when a monoglyceride is used in a premix form in which it is dispersed in advance in a powder ingredient such as wheat flour, rather than as the plastic oil and fat composition for bread dough according to the present embodiment, the functional component takes effect immediately, and the bread dough may become partially tight or have poor extensibility.

[0022] On the other hand, with the plastic oil and fat composition for bread dough according to this embodiment, it is possible to disperse a large amount of powdered ingredients in bread dough more uniformly than when the powdered ingredients are mixed alone, even without skilled techniques, and bread of sufficient size, uniform shape, and good flavor can be stably produced industrially.

[0023] (Moisture) The moisture content of the plastic oil-and-fat composition for bread dough is preferably 1.0% by weight or less, more preferably 0.5% by weight or less, and even more preferably 0% by weight. If the moisture content exceeds 1.0% by weight, the flavor of the bread may be deteriorated. In particular, when vitamin C is contained in the bread dough, the vitamin C is easily decomposed by moisture, and not only does it lose its function in the bread dough, but also an unpleasant taste may occur due to the decomposition product.

[0024] (Vitamin C) The plastic oil and fat composition for bread dough preferably further contains vitamin C as an oxidizing agent. The content of vitamin C in the plastic oil and fat composition for bread dough is preferably 0.3 to 3.5 wt %, more preferably 0.5 to 3 wt %, and even more preferably 1.5 to 2.5 wt %. While vitamin C is also used in powder form, the plastic oil and fat composition for bread dough according to this embodiment allows a large amount of vitamin C to be dispersed more uniformly in the dough, even without skilled techniques, compared to when a powdered ingredient is blended alone, thereby making the most of the functions of vitamin C. The inclusion of vitamin C suppresses dough stickiness and reduces shrinkage of the dough before heating, resulting in better shape stability of the resulting bread, and allows for more stable production of bread of sufficient size and uniform shape.

[0025] The plastic oil-and-fat composition for bread dough may contain other optional ingredients as needed, such as oxidizing agents, reducing agents, enzymes, sugars, salts, thickeners, modified starch, pH adjusters, coloring components, amino acids, emulsifiers other than the monoglycerides, antioxidants, flavoring agents, and flavoring agents.

[0026] Examples of the oxidizing agent and reducing agent include, in addition to vitamin C, cystine, potassium bromate, cysteine, glutathione, dry yeast, and the like.

[0027] Examples of enzymes include α-amylase, maltogenic α-amylase, β-amylase, glucoamylase, glucosyltransferase, lipase, phospholipase, glucose oxidase, cellulase, hemicellulase, xylanase, protease, transglutaminase, and the like.

[0028] Examples of sugars include monosaccharides such as glucose (grape sugar), fructose (fruit sugar), galactose, and arabinose; disaccharides such as sucrose, maltose, lactose, trehalose, palatinose, and cellobinose; trisaccharides such as maltotriose; oligosaccharides; sugar alcohols; sweeteners such as stevia and aspartame; starch; starch hydrolysates; and polysaccharides such as inulin (agave inulin, etc.).

[0029] Examples of salts include sodium chloride, potassium chloride, magnesium chloride, and the like.

[0030] Examples of thickeners include xanthan gum, guar gum, methylcellulose, hydroxymethylcellulose, carrageenan, tamarind gum, locust bean gum, gellan gum, agar, gelatin, alginic acids, propylene glycol esters, pectin, glucomannan, curdlan, cellulose nanofiber, gum arabic, tara gum, and pullulan.

[0031] Examples of modified starches include acetylated adipic acid cross-linked starch and hydroxypropylated phosphate cross-linked starch.

[0032] Examples of pH adjusters include sodium acetate, citric acid, trisodium citrate, gluconic acid, potassium gluconate, sodium gluconate, calcium propionate, phosphoric acid, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, lactic acid, potassium lactate, and sodium lactate.

[0033] Examples of coloring components include annatto pigments, flavonoid pigments, anthocyanin pigments, paprika pigments, and cochineal pigments.

[0034] Examples of amino acids include glycine, glutamic acid, histidine, glutamine, cysteine, asparagine, aspartic acid, alanine, arginine, leucine, lysine, isoleucine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine.

[0035] Examples of emulsifiers other than the monoglycerides include sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, polyoxyethylene fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and soybean lecithin.

[0036] In addition to the case where vitamin C functions as an antioxidant, examples of the antioxidant include γ-oryzanol, catechin, guaiac oil, quercetin, clove extract, enzyme-treated rutin, enzymatically hydrolyzed apple extract, rice bran oil extract, enzymatically hydrolyzed rice bran, essential oil-removed fennel extract, horseradish extract, sage extract, tea extract, tocotrienol, d-α-tocopherol, d-γ-tocopherol, d-δ-tocopherol, sunflower seed extract, ferulic acid, grape seed extract, gallic acid, mixed tocopherols, bayberry extract, rutin extract, rosemary extract, butylhydroxyanisole, butylhydroxytoluene, and the like.

[0037] The flavoring agents and flavoring agents include those that impart a milky flavor and those that impart a fragrant taste.

[0038] The plastic oil-and-fat composition for bread dough according to this embodiment can be produced by a production method comprising mixing an oil and a monoglyceride at the melting temperature of the oil and the monoglyceride so that the content of the monoglyceride in the plastic oil-and-fat composition for bread dough is 15 to 45% by weight. The mixing is preferably carried out until the monoglyceride is completely dissolved. Furthermore, the production method preferably comprises, after the mixing, dehydrating the mixture obtained by the mixing. Optional ingredients can be mixed with the oil and the monoglyceride when mixing them, but since vitamin C is easily decomposed by water, it is preferable to add it to the mixture after the dehydration.

[0039] From the viewpoint of dispersibility in dough and maintaining product quality, the plastic oil / fat composition for bread dough is preferably stored under controlled temperature conditions after filling. The storage temperature is preferably 25 to 40°C, more preferably 28 to 35°C. The storage period is preferably 2 days or more, more preferably 3 days or more. From the viewpoint of production efficiency, the storage period may be, for example, 5 days or less.

[0040] (Bread Dough) This embodiment relates to a bread dough containing a plastic oil-and-fat composition for bread dough. The bread dough of this embodiment can suppress stickiness and shrinkage, and can industrially and stably produce bread of sufficient size, uniform shape, and good flavor.

[0041] The bread dough is not particularly limited and may be any bread dough or dough similar to bread dough, including, for example, dough used for bread, sweet bread such as bean paste bread and cream bread, Danish pastry such as croissants, roll bread, hard bread such as French bread, ciabatta, pan paisan, and Italian bread, raisin bread, whole wheat bread, variety bread, cooked bread such as sandwiches, steamed bread, brioche, pizza, and secondary processed products thereof, or those requiring microwave cooking.

[0042] The bread dough contains cereal flour, and the content of the plastic oil / fat composition for bread dough in the bread dough is preferably 0.8 to 3.5 parts by weight, more preferably 0.8 to 2.5 parts by weight, and even more preferably 0.8 to 1.5 parts by weight, per 100 parts by weight (dry weight) of cereal flour. This is because the stickiness and shrinkage of the dough can be further suppressed, and bread having a sufficient size, a more uniform shape, and a better flavor can be obtained.

[0043] The moisture content of the bread dough is preferably 27 to 60% by weight, more preferably 30 to 57% by weight, of the entire dough in order to prevent the dough from becoming sticky and to give the bread a moist texture. The moisture content is the total weight of the moisture contained in each ingredient (including flour) and the water added separately (hereinafter also referred to as added water), and can be calculated by dividing the total weight by the weight of the entire dough and multiplying the result by 100.

[0044] The cereal flour is not limited as long as it is used in bread dough, but examples thereof include wheat flour, whole wheat flour, rye flour, adlay flour, rice flour, brown rice flour, and soy flour, and among these, wheat flour is preferred.

[0045] The wheat flour is made by grinding wheat into a powder, and can be used without any particular restriction on the degree of refinement as long as it is one that is normally used in the production of bread, and examples include strong flour, semi-strong flour, extra-strong flour, medium-strength flour, and weak flour. The moisture content of the wheat flour that can be used is not particularly limited, but is preferably 12 to 16% by weight, more preferably 13 to 15% by weight, and even more preferably 14 to 15% by weight, of the total wheat flour. The moisture content of ordinary wheat flour is 14 to 15% by weight of the total wheat flour.

[0046] The bread dough may contain grains such as oat flakes and flaxseed in addition to the above-mentioned grain flour, but in terms of the volume and moist texture of the bread after heating, it is preferable that the amount of the above-mentioned grains be 15 parts by weight (dry weight) or less in total per 100 parts by weight of the grain flour.

[0047] In addition to the grain flour, the bread dough may contain any ingredients normally used in bread, as needed. For example, the optional ingredients may include baker's yeast, sugars, oils and fats other than the plastic oil and fat composition for bread dough, salt, dairy ingredients, emulsifiers other than the monoglycerides, yeast food, gluten, eggs, starch, oxidants, antioxidants, and enzymes such as glucose oxidase, amylase, and xylanase.

[0048] The baker's yeast refers to yeast used in the production of bread that assimilates sugar to produce carbon dioxide gas and alcohol, and produces organic acids and aroma components. Examples of such yeast include Saccharomyces cerevisiae, Saccharomyces equigues, Kluyveromyces lactis, Torulaspora delbrueckii, Candida utilis, Candida kefir, and other yeasts that are commonly used in bread making. At least one species selected from this group can be used.

[0049] The content of the baker's yeast is preferably 0.1 to 5 parts by dry weight, more preferably 0.2 to 4 parts by weight, and even more preferably 0.2 to 3 parts by weight, per 100 parts by weight of the grain flour, in terms of dough productivity and the flavor of the bread after heating. When the content of the baker's yeast is 0.1 part by weight or more, efficient fermentation is possible. When the content is 5 parts by weight or less, the flavor of the bread after heating is good.

[0050] Examples of the sugars include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc. At least one selected from these groups can be used. The sugars are preferably in powder form, and from the viewpoint of the sweetness they provide, it is more preferable to use white sugar or granulated sugar.

[0051] The content of the sugars is preferably 1 to 40 parts by weight, more preferably 1 to 25 parts by weight, in dry weight per 100 parts by weight of the grain flour, in order to provide a sufficient amount of sugars as a nutrient source for baker's yeast and to increase the volume of bread due to good activity of the baker's yeast. If the content of the sugars is 1 part by weight or more, a sufficient amount of sugars can be provided as a nutrient source for baker's yeast, and if it is 40 parts by weight or less, the baker's yeast can be well activated.

[0052] The type of fats and oils other than the plastic fat and oil composition for bread dough is not particularly limited, and any fats and oils used as edible fats can be used. Examples of the edible fats and oils 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 in food, such as interesterified fats, hardened fats, and fractionated fats and oils, can be used, and at least one selected from these groups can be used.

[0053] 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.

[0054] The content of the fats and oils may be adjusted as appropriate to the total amount of fats and oils contained in the bread dough containing the plastic fat and oil composition for bread dough, and to the amount generally used in the production of bread dough for so-called hard bread, non-hard bread, and layered puffed foods.

[0055] Examples of the salt include refined salt, high-quality salt, white salt, crude salt, and crushed salt, and at least one selected from these groups can be used. The salt content is preferably 0.5 to 5 parts by weight, more preferably 1 to 5 parts by weight, even more preferably 1 to 3 parts by weight, and particularly preferably 1.2 to 2.2 parts by weight, per 100 parts by weight (dry weight) of the flour, in order to impart a rich taste to the bread and a moderate saltiness to the bread, thereby imparting a good flavor. When the salt content is 0.5 parts by weight or more, the bread tastes rich, and when it is 5 parts by weight or less, the bread tastes moderately salty.

[0056] Examples of the dairy ingredient include whole milk powder, skim milk powder, cow's milk, skim milk, cream, butter, cheese, etc., and at least one selected from these groups can be used. The content of the dairy ingredient is preferably 0.1 to 50 parts by weight, more preferably 0.1 to 15 parts by weight, per 100 parts by weight (dry weight) of the cereal flour, in terms of achieving an excellent browning of the bread after heating, imparting a desired dairy flavor, and achieving excellent dough cohesion. A dairy ingredient content of 0.1 part by weight or more results in an excellent browning of the bread after heating and the ability to impart a desired dairy flavor, while a dairy ingredient content of 50 parts by weight or less results in excellent dough cohesion.

[0057] Examples of the emulsifier other than the monoglyceride in the bread dough include the same emulsifiers as those exemplified as optional components of the plastic oil and fat composition for bread dough.

[0058] The yeast food refers to a type of food additive that promotes the fermentation of baker's yeast contained in dough, enhances dough leavening, and increases the volume of the resulting bread. Examples of yeast foods include ammonium chloride, magnesium chloride, potassium gluconate, sodium gluconate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, and calcined calcium, and at least one selected from these groups can be used.

[0059] The content of the yeast food is preferably 0.01 to 0.5 parts by weight, more preferably 0.01 to 0.2 parts by weight, per 100 parts by weight (dry weight) of the grain flour, in order to increase the volume of bread, make the dough smooth, give the bread an easy-to-bite texture after heating, and obtain a good flavor without the unpleasant taste of yeast food. If the content of the yeast food is 0.01 part by weight or more, the volume of bread can be increased, and if it is 0.5 part by weight or less, the dough will be smooth, give the bread an easy-to-bite texture after heating, and obtain a good flavor without the unpleasant taste of yeast food.

[0060] The gluten is not particularly limited as long as it is selected from grains, and can be derived from grains such as wheat, barley, and rye, with wheat-derived gluten being preferred from the viewpoint of the texture of bread. The gluten content is preferably 0.05 to 5 parts by weight, more preferably 0.1 to 5 parts by weight, and even more preferably 0.1 to 3 parts by weight, per 100 parts by weight (dry weight) of the grain flour.

[0061] The oxidizing agent in the bread dough can be the same as the oxidizing agent exemplified as an optional component of the plastic oil-and-fat composition for bread dough. Vitamin C is preferably blended as a plastic oil-and-fat composition for bread dough, but can be blended alone, not as a plastic oil-and-fat composition for bread dough. When blended alone, specifically, it is preferably blended alone before or after the first kneading in the case of the straight dough method, or during the sponge dough or main kneading in the case of the sponge dough method.

[0062] The bread dough may be prepared by finally kneading all of the ingredients and then going through a typical bread-making process such as the no-time method, straight dough method, sponge dough method, or frozen dough method. Furthermore, a step of freezing the bread during or after baking may be included. The order in which the ingredients other than the plastic oil / fat composition for bread dough according to this embodiment are added may be any, and the timing of adding the ingredients may be any time, including during the sponge dough kneading or main kneading, as long as it conforms to a known method. However, in terms of improving the cohesion of the bread dough, it is preferable to incorporate the plastic oil / fat composition for bread dough according to this embodiment as close to the completion of bread dough preparation as possible. Below, the methods for producing bread dough using the straight dough method and sponge dough method are described in detail.

[0063] (Preparation of Bread Dough by the Straight Method) Grain flour, added water, and the plastic oil-and-fat composition for bread dough, and, if necessary, any ingredients such as baker's yeast, sugars, oils and fats other than the plastic oil-and-fat composition for bread dough, salt, dairy ingredients, emulsifiers other than the monoglycerides, yeast food, gluten, eggs, starch, antioxidants, and enzymes such as glucose oxidase, amylase, and xylanase, may be blended and kneaded. After the ingredients other than the plastic oil-and-fat composition for bread dough and the other oils and fats are kneaded to form a dough (first kneading), the plastic oil-and-fat composition for bread dough and the other oils and fats may be added, and the dough may be further kneaded (secondary kneading).

[0064] A preferred method includes first kneading ingredients containing cereal flour and added water, and then blending the plastic oil / fat composition for bread dough with the first kneaded ingredients and then kneading them secondarily.

[0065] The kneading conditions may be similar to those for producing ordinary bread dough, and generally involve kneading at low speed for 2 to 4 minutes, at medium speed for 3 to 30 minutes, and, if necessary, at high speed for 1 to 10 minutes. The kneading temperature may be 15 to 32°C. This is because the bread dough can be easily shaped and molded, and productivity is also excellent.

[0066] The conditions for the secondary kneading are 0 to 4 minutes at low speed, 2 to 20 minutes at medium speed, and 1 to 10 minutes at high speed.

[0067] The kneaded mixture is subjected to "first fermentation (also called floor time or floor fermentation)" and, if necessary, to "final fermentation (also called proofing fermentation)," thereby obtaining the bread dough. The conditions for the first fermentation are not particularly limited, but are preferably 5 to 30°C for 0 to 72 hours. The conditions for the final fermentation are not particularly limited, but may be ordinary conditions for making bread, such as 25 to 38°C for 30 to 70 minutes, preferably 30 to 38°C for 40 to 70 minutes, more preferably 30 to 38°C for 40 to 70 minutes, and even more preferably 35 to 38°C for 40 to 70 minutes. For the final fermentation, a fermentation temperature of 25°C or higher and a fermentation time of 30 minutes or longer ensures sufficient fermentation. Furthermore, for the final fermentation, a fermentation temperature of 38°C or lower and a fermentation time of 70 minutes or less allows the fermentation of the bread dough to proceed appropriately, resulting in a larger volume of bread after heating and a good flavor.

[0068] (Preparation of bread dough by sponge dough method) The sponge dough method is a method for preparing bread dough according to the sponge dough method, in which a sponge dough is prepared and then a main kneaded dough is prepared. The timing of blending the plastic fat composition for bread dough is not particularly limited, but it is preferable to blend it when preparing the main kneaded dough.

[0069] For example, a sponge dough can be obtained by kneading cereal flour (for example, 30 to 100 parts by weight of cereal flour out of 100 parts by weight (dry weight) of cereal flour contained in the bread dough), added water, and, if necessary, baker's yeast, yeast food, and other optional ingredients, followed by fermentation. The fermentation conditions are not particularly limited, but may be, for example, at 5 to 30°C for 2 to 72 hours from the viewpoint of productivity and appropriate fermentation.

[0070] The mixing conditions for preparing the sponge dough may be similar to those for producing ordinary sponge dough, and for example, all ingredients for the sponge dough may be mixed at low speed for 2 to 4 minutes and at medium speed for 1 to 3 minutes in order to homogenize the dough and ensure appropriate dough elasticity and productivity. The kneading temperature may be 23 to 25°C.

[0071] Next, the remaining cereal flour (for example, 0 to 70 parts by weight of cereal flour out of 100 parts by weight (dry weight) of cereal flour contained in bread dough) which is the raw material for the main kneaded dough excluding the sponge dough, added water, the plastic oil and fat composition for bread dough, and, if necessary, sugars, oils and fats other than the plastic oil and fat composition for bread dough, salt, dairy ingredients, oxidizing agents, gluten, enzymes such as glucose oxidase, amylase, xylanase, and other optional ingredients, can be mixed and kneaded to obtain the main kneaded dough.The amount of added water can be appropriately allocated between the sponge dough and the main kneaded dough.

[0072] The kneading conditions for preparing the dough may be similar to those for producing ordinary dough, and generally involve kneading at low speed for 2 to 4 minutes, at medium speed for 3 to 30 minutes, and, if necessary, at high speed for 1 to 10 minutes. The kneading temperature may be 15 to 32°C. This is because the dough is easy to shape and mold, and is also highly productive.

[0073] The kneaded dough is subjected to a "first fermentation (also called floor time or floor fermentation)" and, if necessary, a "final fermentation (also called proofing fermentation)," thereby obtaining the bread dough. The conditions for the first fermentation are not particularly limited, but are preferably 20 to 30°C for 0 to 60 minutes. The conditions for the final fermentation are not particularly limited, but may be ordinary conditions for making bread, such as 25 to 38°C for 30 to 70 minutes, preferably 30 to 38°C for 40 to 70 minutes, more preferably 30 to 38°C for 40 to 70 minutes, and even more preferably 35 to 38°C for 40 to 70 minutes. For the final fermentation, a fermentation temperature of 25°C or higher and a fermentation time of 30 minutes or longer ensures sufficient fermentation. Furthermore, for the final fermentation, a fermentation temperature of 38°C or lower and a fermentation time of 70 minutes or less allows the dough to ferment adequately, resulting in a larger volume of bread after heating and a good flavor.

[0074] Frozen dough can be obtained by freezing the dough prepared by the straight dough method or sponge dough method. When obtaining frozen dough, the freezing conditions are preferably −45 to −10°C, more preferably −45 to −15°C, and even more preferably −45 to −20°C. When the freezing temperature is −45°C or higher, the freezing efficiency of the dough is excellent. Furthermore, when the temperature is −10°C or lower, the dough can be sufficiently frozen. The dough may be frozen to a temperature lower than the freezing temperature, for example, using a flash freezer, before being frozen.

[0075] The frozen dough can be thawed and then shaped and proofed, if necessary.

[0076] 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. By setting the thawing temperature to 5°C or higher and the thawing time to 60 minutes or longer, the dough can be thawed sufficiently. Furthermore, by setting the thawing temperature to 25°C or lower and the thawing time to 180 minutes or shorter, the fermentation of the dough will proceed appropriately, resulting in a larger volume of bread after heating.

[0077] The conditions for the proofing fermentation 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. A fermentation temperature of 25°C or higher and a fermentation time of 30 minutes or longer allows for sufficient fermentation. A fermentation temperature of 38°C or lower and a fermentation time of 70 minutes or less allows for adequate fermentation of the dough, resulting in a larger volume of bread after heating and a good flavor.

[0078] The obtained bread dough may be divided, the divided dough pieces may be shaped, and the shaped dough pieces may be subjected to final fermentation and then heated. The final fermentation conditions are preferably 30 to 40°C, a relative humidity of 65 to 90%, and a time of 20 to 180 minutes.

[0079] The divided dough may be shaped after intermediate fermentation. The intermediate fermentation is preferably performed at 20 to 30°C for 10 to 40 minutes or at 0 to 15°C for 2 to 24 hours. Intermediate fermentation is also called bench time.

[0080] The bread is obtained by heating the bread dough or the frozen bread dough according to a conventional method. Examples of heating methods include baking, steaming, and frying. Of these, baking is preferred. The heating conditions may be those conventionally used for making bread. The resulting bread has a sufficient size, a uniform shape, and a good flavor.

[0081] Frozen bread can be obtained by freezing the bread. The freezing conditions are preferably −45 to −10°C, more preferably −45 to −15°C, and even more preferably −45 to −20°C. When the freezing temperature is −45°C or higher, the bread can be frozen efficiently. Furthermore, when the temperature is −10°C or lower, the bread can be sufficiently frozen. Note that the bread may be frozen to a temperature lower than the freezing temperature, for example, using a flash freezer, before being frozen and stored.

[0082] The bread may be any bread, such as white bread; sweet breads such as bean paste bread and cream bread; Danish pastries such as croissants; rolls; hard breads such as French bread, ciabatta, pan paysin, and Italian bread; raisin bread; whole wheat bread; variety bread; cooked breads such as sandwiches; steamed bread; brioche; pizza; or secondary processed products thereof, or breads that require microwave cooking. However, the effects of the present invention can be particularly effectively enjoyed by cooked breads such as white bread, rolls, raisin bread, whole wheat bread, and sandwiches.

[0083] The following items list preferred embodiments of the present disclosure, but the present invention is not limited to them. [Item 1] A plastic oil-and-fat composition for bread dough, containing 15 to 45% by weight of a monoglyceride and 1.0% by weight or less of water in the entire plastic oil-and-fat composition for bread dough. [Item 2] The plastic oil-and-fat composition for bread dough according to Item 1, containing 0.3 to 3.5% by weight of vitamin C in the entire plastic oil-and-fat composition for bread dough. [Item 3] The plastic oil-and-fat composition for bread dough according to Item 1 or 2, wherein the monoglyceride is i) an ester in which one of three hydroxyl groups of glycerin forms a stearate ester and the other two are hydroxyl groups, or ii) an ester in which one of three hydroxyl groups of glycerin forms a stearate ester and one or two of the other two hydroxyl groups are bonded to an organic acid other than a fatty acid. [Item 4] A plastic oil-and-fat composition for bread dough according to any one of Items 1 to 3, wherein the hardness of the oil phase in the plastic oil-and-fat composition for bread dough at 20°C is 1.0 to 20.0 N. [Item 5] Bread dough containing 0.8 to 3.5 parts by weight of the plastic oil-and-fat composition for bread dough according to any one of Items 1 to 4 per 100 parts by weight (dry weight) of flour. [Item 6] Bread obtained by heating the bread dough according to Item 5. [Item 7] Frozen bread dough obtained by freezing the bread dough according to Item 5. [Item 8] Bread obtained by thawing and heating the frozen bread dough according to Item 7. [Item 9] Frozen bread obtained by freezing the bread according to Item 6. [Item 10] Frozen bread obtained by freezing the bread according to Item 8. [Item 11] A method for producing bread dough, comprising: primary kneading ingredients containing cereal flour and added water; and secondary kneading the primarily kneaded ingredients by blending 0.8 to 3.5 parts by weight of the plastic oil or fat composition for bread dough according to any one of Items 1 to 4 per 100 parts by weight (dry weight) of flour. [Item 12] A method for producing bread dough according to a sponge dough method in which a main kneaded dough is prepared after preparing a sponge dough, comprising blending 0.8 to 3.5 parts by weight of the plastic oil or fat composition for bread dough according to any one of Items 1 to 4 per 100 parts by weight (dry weight) of flour during the preparation of the main kneaded dough.

[0084] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0085] <Raw materials used in the examples and comparative examples> 1) "Refined palm olein" manufactured by Kaneka Corporation 2) "Refined palm oil" manufactured by Kaneka Corporation 3) "Refined rapeseed oil" manufactured by Kaneka Corporation 4) "Emulgy (registered trademark) MP" manufactured by Riken Vitamin Co., Ltd. 5) "Admuldatem 1935" manufactured by Kerry Ingredients and Flavors 6) "Poem (registered trademark) B-30" manufactured by Riken Vitamin Co., Ltd. 7) "L-ascorbic acid" manufactured by Fuso Chemical Co., Ltd. 8) "Million (registered trademark)" manufactured by Nisshin Flour Milling Inc. (moisture content: 14.5% by weight) 9) "Kaneka Yeast GA" manufactured by Kaneka Corporation (moisture content: 68.1% by weight) 10) "Refined salt" manufactured by Salt Business Center Foundation 11) "Super White Sugar P" manufactured by Nisshin Sugar Co., Ltd. (moisture content: 0.7% by weight) 12) "Skimmed milk powder" manufactured by Yotsuba Dairy Products Co., Ltd. (moisture content: 3.8% by weight) 13) "Everlite (registered trademark) G" manufactured by Kaneka Corporation

[0086] <Evaluation of non-stickiness of dough> The non-stickiness of the bread doughs produced in the Examples and Comparative Examples was evaluated by an experienced worker according to the following criteria: 5 points: The dough was extremely little sticky when divided and shaped. 4 points: The dough was little sticky when divided and shaped. 3 points: The dough was slightly sticky when divided and shaped. 2 points: The dough was sticky when divided and shaped. 1 point: The dough was very sticky when divided and shaped.

[0087] <Floor Stability of Dough Physical Properties> The floor stability of the bread dough obtained in the Examples and Comparative Examples was evaluated by pouring the dough with a floor fermentation time of 30 minutes and the dough with a floor fermentation time of 60 minutes into a molder, measuring the major axis of the shaped dough immediately after passing through the molder, and using the following criteria: 5 points: The difference in major axis between the shaped doughs with floor fermentation times of 30 and 60 minutes was less than 5 mm, indicating extreme stability. 4 points: The difference in major axis between the shaped doughs with floor fermentation times of 30 and 60 minutes was 5 mm or more but less than 9 mm, indicating considerable stability. 3 points: The difference in major axis between the shaped doughs with floor fermentation times of 30 and 60 minutes was 9 mm or more but less than 13 mm, indicating stability. 2 points: The difference in major axis between the shaped doughs with floor fermentation times of 30 and 60 minutes was 13 mm or more but less than 17 mm, indicating instability. 1 point: The difference in major axis between the shaped doughs with floor fermentation times of 30 and 60 minutes was 17 mm or more, indicating extreme instability. Here, the "longest diameter of the formed dough" refers to the length in the longitudinal direction when the dough is viewed from directly above.

[0088] <Evaluation of Bread Volume> The specific volume of the rolls produced in the Examples and Comparative Examples was calculated using the following method. Measurements were made. After baking, the rolls were cooled at room temperature for 3 hours, then placed in a vinyl bag and cooled at room temperature for a further 16 to 18 hours. The weight of the roll was measured using an electronic balance "CB-III 1500" (manufactured by Ishida Co., Ltd.), and the volume was measured using a laser volume measuring device "WinVM200" (manufactured by ASTEX). The volume was divided by the weight to obtain the specific volume. The calculated specific volume values ​​were evaluated according to the following criteria: 5 points: Specific volume is 7.0 cm ３ / g or more, which is an extremely good volume. 4 points: Specific volume is 6.6 cm ３ / g or more 7.0cm ３ 3 points: specific volume is less than 6.2 cm ３ / g or more 6.6cm ３ 2 points: The specific volume is less than 5.8 cm3 / g, which is not a problem. ３ / g or more 6.2cm ３ / g or less, there is no volume. 1 point: Specific volume is 5.8 cm ３ / g, and has very little volume.

[0089] <Bread Shape Stability> The shape stability of the rolls obtained in the Examples and Comparative Examples under the conditions of 30 and 60 minute floor fermentation times was evaluated according to the following criteria: 5 points: The difference between the aspect ratio of the bread with a 30 minute floor fermentation time and the aspect ratio of the bread with a 60 minute floor fermentation time is extremely small, and the shape is extremely stable. 4 points: The difference between the aspect ratio of the bread with a 30 minute floor fermentation time and the aspect ratio of the bread with a 60 minute floor fermentation time is extremely small, and the shape is quite stable. 3 points: The difference between the aspect ratio of the bread with a 30 minute floor fermentation time and the aspect ratio of the bread with a 60 minute floor fermentation time is small, and the shape is stable. 2 points: The difference between the aspect ratio of the bread with a 30 minute floor fermentation time and the aspect ratio of the bread with a 60 minute floor fermentation time is somewhat large, and the shape is unstable. 1 point: The difference between the aspect ratio of the bread with a 30 minute floor fermentation time and the aspect ratio of the bread with a 60 minute floor fermentation time is large, and the shape is very unstable. It should be noted that the "aspect ratio" here is a value obtained by dividing the length of the long side of the pan when viewed from directly above by the length of the short side.

[0090] <Evaluation of Absence of Off-flavor in Bread> The breads made in the Examples and Comparative Examples were eaten by 10 experienced panelists, who evaluated the absence of off-flavor, and the average score was used as the evaluation value. The evaluation criteria were as follows: 5 points: No off-flavor detected at all. 4 points: No off-flavor detected. 3 points: A slight off-flavor detected, but no problem in eating. 2 points: A strong off-flavor detected, making it difficult to eat. 1 point: A very strong off-flavor detected, making it difficult to eat.

[0091] <Overall Evaluation> An overall evaluation was performed based on the evaluation results of the non-stickiness of the dough, the floor stability of the dough physical properties, the bread volume, the shape stability, and the absence of any off-flavor. The evaluation criteria were as follows: A: The evaluations of the non-stickiness of the dough, the floor stability of the dough physical properties, the bread volume, the shape stability, and the absence of any off-flavor were all 4.5 points or higher. B: The evaluations of the non-stickiness of the dough, the floor stability of the dough physical properties, the bread volume, the shape stability, and the absence of any off-flavor were all 4 points or higher, and at least one item was 4 points or higher but less than 4.5 points. C: The evaluations of the non-stickiness of the dough, the floor stability of the dough physical properties, the bread volume, the shape stability, and the absence of any off-flavor were all 3 points or higher, and at least one item was 3 points or higher but less than 4 points. D: Evaluations of non-stickiness of dough, floor stability of dough physical properties, bread volume, shape stability, and absence of off-flavor are all 2 points or more, and at least one item is 2 points or more but less than 3 points. E: Evaluations of non-stickiness of dough, floor stability of dough physical properties, bread volume, shape stability, and absence of off-flavor are all 2 points or more but less than 3 points.

[0092] (Production Example 1) Production of a plastic oil and fat composition According to the formulation in Table 1, 70 parts by weight of palm olein oil was placed in a tank and melted by heating to 60 to 95°C, and then 30 parts by weight of distilled monoglyceride was mixed in as a monoglyceride, and the mixture was stirred for 10 minutes while maintaining the temperature at 88 to 95°C to completely dissolve the monoglyceride and obtain a homogeneous oil phase. Thereafter, the mixture was dehydrated under vacuum conditions until the water content was 1.0% by weight or less, and the mixture was packed into a bag and stored at 28 to 35°C for 3 days to obtain a plastic oil and fat composition for bread dough.

[0093]

[0094] (Production Examples 2 and 3) Plastic oil and fat compositions for bread dough were obtained in the same manner as in Production Example 1, except that the blending amounts of palm olein oil and distilled monoglyceride were set as shown in Table 1.

[0095] (Production Examples 4 to 11) The blending amounts of palm olein oil and distilled monoglyceride were changed according to the formulations in Table 1, and vitamin C was further added to the oil phase after dehydration at a temperature in the range of 49 to 56°C while stirring by scraping, and the mixture was thoroughly homogenized by stirring for 10 minutes to obtain a mixture containing vitamin C. The mixture containing vitamin C was filled into a bag and stored at 28 to 35°C for 3 days to obtain a plastic oil and fat composition for bread dough.

[0096] (Production Examples 12 to 13, 17 to 18) Plastic oil and fat compositions for bread dough were obtained in the same manner as in Production Example 1, except that the type and amount of oil and fat, and the amount of monoglyceride were changed according to the formulations in Table 1.

[0097] (Production Examples 14 to 16) Plastic fat compositions for bread dough were obtained in the same manner as in Production Example 6, except that the type and amount of monoglyceride were changed according to the formulation in Table 1.

[0098] (Production Example 19) A plastic oil-and-fat composition for bread dough was obtained in the same manner as in Production Example 4, except that the amount of oil and fat, the type and amount of monoglyceride were changed according to the formulation in Table 1, dehydration was not performed, and the amount of vitamin C was changed.

[0099] The hardness at 20 ° C of the oil phase (composed of oils and oil-soluble components including monoglycerides) in the plastic oil and fat compositions for bread dough of Production Examples 1 to 19 was measured by the following method. The plastic oil and fat composition for bread dough was fully dissolved at 80 ° C, and 60 g of the oil phase obtained by filtration was weighed into a heat-resistant polypropylene container with a radius of 70 mm and an inner diameter of 30 to 35 mm. The container was placed on a flat tray and allowed to stand at 25 ° C for 1 hour, then transferred to 20 ° C and temperature-controlled for 24 hours to obtain a 20 mm thick hardness measurement sample. Using a rheometer (Yamaden Co., Ltd. "RHEONERII CREEP METER RE2-33005C"), the maximum load was measured when a φ5 mm cylindrical plunger was thrust into the hardness measurement sample under conditions of a measurement speed of 1 mm / min and a measurement strain rate of 50%.

[0100] Example 1 Roll dough was prepared by the following method (straight method) according to the formulation in Table 2. That is, 100 parts by weight of wheat flour, 3 parts by weight of baker's yeast (dry weight: 0.96 parts by weight), 1.8 parts by weight of salt, 6 parts by weight of caster sugar, 2 parts by weight of skim milk powder, 0.02 parts by weight of vitamin C, and 66 parts by weight of added water were primarily kneaded in a bread mixer ("HPi-20M" manufactured by Kanto Mixer Co., Ltd.) at low speed for 2 minutes, then at medium speed for 4 minutes, and at high speed for 2 minutes, after which 4.3 parts by weight of shortening and 1.0 part by weight of the plastic oil and fat composition of Production Example 1 were added, and the dough was further kneaded at medium speed for 2 minutes and at high speed for 2 minutes (kneading temperature: 25°C), followed by a floor time (28°C) for 30 or 60 minutes to allow fermentation (first fermentation). The fermented dough was divided into 70 g pieces and rounded (divided and shaped). After 20 minutes of bench time, the dough was passed through a molder (Fujisawa Maruzen "FM-31Z") to form into rods, placed on a baking sheet, and subjected to a final fermentation in a proofer at 38°C and a relative humidity of 75% for 60 minutes. The dough was then baked for 12 minutes in an oven with an upper heat of 190°C and a lower heat of 185°C to obtain rolls. The results of evaluating the resulting dough for non-stickiness and floor stability, as well as the volume, shape stability, and absence of off-flavors of the resulting rolls, are shown in Table 2.

[0101]

[0102] (Examples 2 and 3) Bread dough was obtained in the same manner as in Example 1, except that the type of plastic oil-and-fat composition for bread dough was changed according to the formulation in Table 2, and rolls were obtained by baking in the same manner. The results of evaluating the non-stickiness and floor stability of the obtained bread dough, as well as the results of evaluating the volume, shape stability, and absence of off-flavor of the obtained rolls, are shown in Table 2.

[0103] (Examples 4 to 8) Bread dough was obtained in the same manner as in Example 1, except that the type of plastic oil and fat composition for bread dough was changed according to the formulation in Table 2 and vitamin C was not added alone, and the bread rolls were baked in the same manner. The results of evaluating the non-stickiness and floor stability of the obtained bread dough, as well as the volume, shape stability, and absence of off-flavors of the obtained bread rolls, are shown in Table 2.

[0104] (Comparative Examples 1 to 7) Bread dough was obtained in the same manner as in Example 1, except that the plastic oil and fat composition for bread dough was not added, monoglyceride and vitamin C were added during the secondary kneading, and the amount of shortening added was changed, according to the formulations in Table 2. The doughs obtained were evaluated for non-stickiness and floor stability, and the rolls obtained were evaluated for volume, shape stability, and absence of off-flavors. The results are shown in Table 2.

[0105] (Comparative Examples 8 and 9) Bread dough was obtained in the same manner as in Example 1, except that the type and amount of the plastic oil-and-fat composition for bread dough and the amount of shortening were changed according to the formulations in Table 2, and rolls were obtained by baking in the same manner. The obtained bread doughs were evaluated for non-stickiness and floor stability, and the obtained rolls were evaluated for volume, shape stability, and absence of off-flavors. The results are shown in Table 2.

[0106] (Examples 9 to 11, Comparative Example 10) Bread dough was obtained in the same manner as in Example 4, except that the type of plastic oil / fat composition for bread dough was changed according to the formulation in Table 3, and rolls were obtained by baking in the same manner. The results of evaluating the obtained bread dough for non-stickiness and floor stability, as well as the results of evaluating the obtained rolls for volume, shape stability, and absence of off-flavors are shown in Table 3.

[0107]

[0108] (Examples 12 to 14) Bread dough was obtained in the same manner as in Example 4, except that the type of plastic oil / fat composition for bread dough was changed according to the formulation in Table 4. The results of evaluating the non-stickiness and floor stability of the obtained bread dough, as well as the results of evaluating the volume, shape stability, and absence of off-flavor of the obtained rolls, are shown in Table 4.

[0109]

[0110] (Examples 15 and 16) Bread dough was obtained in the same manner as in Example 1, except that the type of plastic oil-and-fat composition for bread dough was changed according to the formulation in Table 5, and rolls were obtained by baking in the same manner. The results of evaluating the non-stickiness and floor stability of the obtained bread dough, as well as the results of evaluating the volume, shape stability, and absence of off-flavor of the obtained rolls, are shown in Table 5.

[0111]

[0112] (Example 17) Bread dough was obtained in the same manner as in Example 3, except that the blending amounts of the plastic oil-and-fat composition for bread dough and shortening were changed according to the formulations in Table 5. The obtained bread dough was evaluated for non-stickiness and floor stability, and the obtained rolls were evaluated for volume, shape stability, and absence of off-flavors. The results are shown in Table 5.

[0113] (Example 18) Bread dough was obtained in the same manner as in Example 9, except that the timing of adding the plastic oil / fat composition for bread dough was before the primary kneading, according to the formulation in Table 5, and baked in the same manner to obtain rolls. The results of evaluating the obtained bread dough for non-stickiness and floor stability, as well as the results of evaluating the obtained rolls for volume, shape stability, and absence of off-flavors are shown in Table 5.

[0114] (Example 19) According to the formulation in Table 6, a sponge dough for roll bread was prepared using the following method (sponge dough method). That is, 70 parts by weight of wheat flour, 3 parts by weight of baker's yeast (dry weight: 0.96 parts by weight), and 42 parts by weight of added water were kneaded at low speed for 2 minutes and then at medium speed for 3 minutes using a bread mixer (Kanto Mixer Co., Ltd. "HPi-20M") (kneading temperature 24 ° C.). After kneading, the dough was fermented at 28 ° C. for 4 hours to obtain a sponge dough.

[0115] To the obtained sponge dough, 30 parts by weight of wheat flour, which is the kneading formulation, 6 parts by weight of caster sugar as sugars, 1.8 parts by weight of salt, 2 parts by weight of skim milk powder as a dairy ingredient, 1.0 part by weight of the plastic oil and fat composition for bread dough of Production Example 1, and 24 parts by weight of added water were added, and the mixture was kneaded for 2 minutes at low speed, 3 minutes at medium speed, and 2 minutes at high speed using a bread mixer ("HPi-20M" manufactured by Kanto Mixer Co., Ltd.), at this point 4.3 parts by weight of shortening and 0.02 parts by weight of vitamin C were added, and the mixture was further kneaded for 4 minutes at medium speed and 3 minutes at high speed (kneading temperature 27°C) to obtain the kneaded dough, which was then allowed to stand at 28°C for 20 minutes to undergo a first fermentation. The fermented dough was divided into 70 g pieces and rounded (divided and shaped). After 20 minutes of bench time, the dough was passed through a molder (Fujisawa Maruzen "FM-31Z") to form into a rod shape, placed on a baking sheet, and subjected to a final fermentation in a proofer at 38°C and a relative humidity of 75% for 60 minutes. The dough was then baked for 12 minutes in an oven with an upper heat of 190°C and a lower heat of 185°C to obtain rolls. The results of evaluating the resulting dough for non-stickiness and floor stability, as well as the volume, shape stability, and absence of off-flavors of the resulting rolls, are shown in Table 6.

[0116]

[0117] As is clear from Tables 2 to 6, when a plastic oil / fat composition for bread dough containing 15 to 45% by weight of monoglycerides and 1.0% by weight or less of water was used in an amount of 0.8 to 3.5 parts by weight per 100 parts by weight (dry weight) of flour, the dough was less sticky and less likely to shrink, and bread of sufficient size, uniform shape, and good taste could be stably produced (Examples 1 to 19).

[0118] On the other hand, the bread doughs not containing the plastic oil and fat composition for bread dough (Comparative Examples 1 to 7) and the bread dough containing the plastic oil and fat composition for bread dough with a monoglyceride content of less than 15% by weight (Comparative Example 8) could not suppress stickiness or shrinkage, and furthermore, the obtained breads were not of sufficient size or had non-uniform shapes.

[0119] The bread dough containing a plastic oil and fat composition for bread dough with a monoglyceride content of more than 45% by weight (Comparative Example 9) could not suppress stickiness.

[0120] The bread dough containing a plastic oil and fat composition for bread dough with a water content of more than 1.0% by weight (Comparative Example 10) had a strange taste and was inferior in flavor.

Claims

1. A plastic fat composition for bread dough, which contains 15 to 45% by weight of monoglycerides and 1.0% by weight or less of water in the entire plastic fat composition for bread dough.

2. A plastic fat composition for bread dough according to claim 1, which contains 0.3 to 3.5% by weight of vitamin C based on the entire plastic fat composition for bread dough.

3. A plastic oil composition for bread dough according to claim 1 or 2, wherein the monoglyceride is either i) an ester in which one of the three hydroxyl groups of glycerin forms a stearic acid ester and the other two are hydroxyl groups, or ii) an ester in which one of the three hydroxyl groups of glycerin forms a stearic acid ester and one or two of the other two hydroxyl groups are bonded to an organic acid other than a fatty acid.

4. A plastic oil-and-fat composition for bread dough according to claim 1 or 2, wherein the hardness of the oil phase in the plastic oil-and-fat composition for bread dough at 20°C is 1.0 to 20.0 N.

5. Bread dough containing the plastic oil composition for bread dough according to claim 1 or 2 in an amount of 0.8 to 3.5 parts by weight per 100 parts by weight (dry weight) of cereal flour.

6. Bread made by heating the bread dough according to claim 5.

7. Frozen bread dough obtained by freezing the bread dough according to claim 5.

8. Bread obtained by thawing and heating the frozen bread dough according to claim 7.

9. Frozen bread obtained by freezing the bread according to claim 6.

10. Frozen bread obtained by freezing the bread according to claim 8.

11. A method for producing bread dough, comprising: performing primary kneading of ingredients containing cereal flour and added water; and blending the plastic oil composition for bread dough according to claim 1 or 2 in an amount of 0.8 to 3.5 parts by weight per 100 parts by weight (dry weight) of cereal flour with the primarily kneaded ingredients, followed by secondary kneading.

12. A method for producing bread dough according to the sponge dough method, in which a sponge dough is prepared and then a kneaded dough is prepared, which comprises, when preparing the kneaded dough, blending 0.8 to 3.5 parts by weight of the plastic oil composition for bread dough described in claim 1 or 2 per 100 parts by weight (dry weight) of cereal flour.

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