Novel bread and method for producing same

Abstract

This bread dough is produced by the sweetening sponge method in which a sponge dough-containing material for main kneading is kneaded, and has an amount of grain flour in the entire material for sponge dough / an amount of grain flour added at the time of main kneading (weight ratio) of 40 / 60-80 / 20, based on 100 pts.wt. of grain flour contained in the entire bread dough (dry weight). The entire bread dough contains 34-82 pts.wt. of sugar (in terms of solid content), based on 100 pts.wt. of grain flour contained in the entire bread dough (dry weight). The material for sponge dough contains, in the entire material for sponge dough, 8-33 pts.wt. of sugar (in terms of solid content), 1.2-4.1 pts.wt. of a specific yeast (dry weight), and 5-47 pts.wt. of water, based on 100 pts.wt. of grain flour contained in the entire bread dough (dry weight). The sponge dough is fermented after the material for sponge dough is kneaded. The material for main kneading contains, in the entire material for main kneading, the sponge dough, and further contains, as additive materials during main kneading, 2-74 pts.wt. of sugar (in terms of solid content), 1-6 pts.wt. of salt, 5-35 pts.wt. of oil and fat, and 2-35 pts.wt. of water, based on 100 pts.wt. of grain flour contained in the entire bread dough (dry weight). The material for main kneading is kneaded to produce the bread dough.

Description

Novel bread and method for manufacturing the same

[0001] This invention relates to a novel bread and a method for producing the same.

[0002] With the diversification of tastes in recent years, there are people who want sweeter bread. One method for making sweet bread is the sweetened sponge method, which involves adding some of the sugar to the starter dough and letting it ferment. However, if the sugar content in the dough is too high, the yeast fermentation will be delayed, resulting in bread with insufficient volume.

[0003] To date, Patent Document 1 discloses a method for producing ultra-high-sugar sweet breads in which, in a sponge and dough method, 10 or more sugars out of 35 parts by weight of sugars are added during the sponge and dough stage, resulting in a total sugar content of 35 parts by weight or more per 100 parts by weight of flour. Although volume can be obtained even with a higher sugar content than in ordinary sweet bread dough, the examples only consider bread with 35 parts by weight of sugar per 100 parts by weight of wheat flour. Here, even if the above sugar content is converted to an amount per 100 parts by weight of wheat flour (dry weight), assuming a total moisture content of 14.5% by weight in the wheat flour as described in the latest Standard Tables of Food Composition in Japan (8th Edition), it is at most about 40.9 parts by weight.

[0004] Japanese Patent Publication No. 2003-52301

[0005] In light of the above challenges, we have conducted extensive research to produce bread with sufficient volume even with a high sugar content in the dough. Therefore, the objective of the present invention is to provide a bread dough that can produce rolls with a volume comparable to ordinary rolls, despite containing a large amount of sugar, and a method for producing the same.

[0006] The inventors of the present invention have conducted extensive research to solve the above problems and have found that a dough made using a sweetened sponge and dough method, in which the amount of flour in the total sponge and dough ingredients is within a specific range from the amount of flour added during the final kneading, the sugar content in the bread dough is high, the sponge and dough ingredients contain specific amounts of flour, sugar, specific yeast and water, and after the sponge and dough ingredients are kneaded under specific conditions and fermented under specific conditions, specific amounts of flour, sugar, salt, oil and fat and water are added as additives during the final kneading, and when this dough is kneaded, it produces a roll-like volume when baked, thus completing the present invention.

[0007] In other words, the first aspect of the present invention is a bread dough prepared by a sweetened sponge-and-paste method in which a main dough material containing a sponge is kneaded, wherein the ratio of the amount of flour in the entire sponge material to the amount of flour added during main kneading (weight ratio) is 40 / 60 to 80 / 20 per 100 parts by weight of flour (dry weight) contained in the entire bread dough, wherein the entire bread dough contains 34 to 82 parts by weight of sugar (solid content equivalent) per 100 parts by weight of flour (dry weight) contained in the entire bread dough, and the sponge material contains 8 to 33 parts by weight of sugar (solid content equivalent) per 100 parts by weight of flour (dry weight) contained in the entire bread dough, and the amount of gas produced when 20 g of dough prepared under condition 1 is fermented at 30°C for 150 minutes is 160 ml or more, and the dough prepared under condition 2 The present invention relates to a bread dough in which 1.2 to 4.1 parts by weight of yeast (dry weight) that produces 50 ml or more of gas when 20 g is fermented at 38°C for 60 minutes, and 5 to 47 parts by weight of water, the pre-ferment is prepared by kneading the pre-ferment ingredients at low speed for 1 to 8 minutes and at medium and / or high speed for 1 to 10 minutes, and then fermenting at 2 to 35°C for 2 to 72 hours, the main dough ingredients contain the pre-ferment and, as ingredients added during the main dough, 2 to 74 parts by weight of sugar (solid content), 1 to 6 parts by weight of salt, 5 to 35 parts by weight of oil and fat, and 2 to 35 parts by weight of water per 100 parts by weight of flour (dry weight) contained in the entire bread dough, and the main dough ingredients are kneaded at low speed for 1 to 8 minutes and at medium and / or high speed for 1 to 30 minutes. A preferred embodiment relates to the bread dough in which the sugar in the kneading material added during kneading contains maltose. The second aspect of the present invention relates to a roll bread having a specific volume of 80% to 130% of the specific volume of a roll bread made under condition 3, wherein the entire bread dough of the roll bread contains 34 to 82 parts by weight of sugar (on a solid content basis) per 100 parts by weight of flour (dry weight) contained in the entire bread dough. A preferred embodiment relates to the roll bread in which the bread dough has been baked.The third aspect of the present invention is a method for producing bread dough using a sugared sponge method, wherein the total amount of flour (dry weight) in the bread dough is 100 parts by weight, wherein, in the total bread dough, the amount of flour (dry weight) in the total sponge ingredients is 40 to 80 parts by weight, the amount of flour (dry weight) added during the main kneading is 20 to 60 parts by weight, and the amount of sugar (in terms of solid content) is 34 to 82 parts by weight, and in the total sponge ingredients, the amount of sugar (in terms of solid content) is 8 to 33 parts by weight per 100 parts by weight of flour (dry weight) in the total bread dough, and the amount of gas produced when 20 g of dough produced under condition 1 is fermented at 30°C for 150 minutes is 160 ml or more, and the amount of gas produced under condition 2 The present invention relates to a method for producing bread dough, comprising kneading a starter dough mixture containing 1.2 to 4.1 parts by weight of yeast (dry weight) that produces 50 ml or more of gas when 20 g of dough is fermented at 38°C for 60 minutes, 5 to 47 parts by weight of water, at a low speed for 1 to 8 minutes, and at a medium and / or high speed for 1 to 10 minutes, followed by fermentation at 2 to 35°C for 2 to 72 hours to obtain a starter dough, and further adding the starter dough mixture to the total dough mixture, which includes the starter dough and, as an additive during the final kneading, 2 to 74 parts by weight of sugar (solid content), 1 to 6 parts by weight of salt, 5 to 35 parts by weight of oil and fat, and 2 to 35 parts by weight of water per 100 parts by weight of flour (dry weight) contained in the total dough, at a low speed for 1 to 8 minutes, and at a medium and / or high speed for 1 to 30 minutes. A preferred embodiment relates to a method for producing bread dough, wherein the sugar in the kneading-added material included in the whole kneading material is maltose. The fourth aspect of the present invention relates to a method for producing rolls, comprising baking the bread dough obtained by the production method described above.

[0008] According to the present invention, it is possible to provide a bread dough that can produce rolls with a volume comparable to that of ordinary rolls, despite containing a large amount of sugar, and a method for producing the same.

[0009] The present invention will be described in more detail below. The bread dough according to this embodiment is a bread dough made by the sweetened sponge method, and is obtained by kneading a sponge material containing a specific amount of flour, sugar, a specific yeast, and water under specific conditions, then fermenting the sponge under specific conditions, and further kneading a main dough material containing a specific amount of flour, sugar, salt, oil and fat, and water as an additive during the main kneading process.

[0010] This bread dough is characterized by the fact that even if the sugar content in the dough is high, bread with sufficient volume can be obtained. The aforementioned sweetened sponge method is a method in which sugar is added during the process of making a sponge by mixing wheat flour or other grain flour with some of the raw materials such as yeast and water, which is one of the commonly used bread-making methods, and is widely used in the production of sweet bread dough.

[0011] The bread dough according to this embodiment is preferably prepared using the following materials and under the following conditions.

[0012] First, the ingredients for the starter dough can be kneaded together, including flour, sugar, yeast, water, and, if necessary, ascorbic acid, whole eggs, emulsifiers, and other ingredients, and then fermented to obtain the starter dough. The kneading and fermentation conditions for the starter dough can be the same as those for the production of a normal starter dough. For example, the kneading conditions may be low speed for 1 to 8 minutes, medium speed and / or high speed for 1 to 10 minutes, low speed for 1 to 6 minutes, medium speed and / or high speed for 1 to 6 minutes, low speed for 2 to 4 minutes, medium speed and / or high speed for 1 to 3 minutes, and the kneading temperature may be 15 to 32°C. The fermentation conditions may be a temperature of 2 to 35°C, 10 to 35°C, or 25 to 35°C, a relative humidity of 50 to 90%, and a time of 2 to 72 hours.

[0013] If the mixing time for the pre-ferment ingredients is too short, the ingredients may not disperse well, resulting in an uneven pre-ferment. Conversely, if the mixing time is too long, the dough may become excessively elastic, requiring a longer mixing time with the ingredients added during the main kneading process, which is undesirable. Furthermore, if the fermentation temperature is lower than 2°C, the fermentation time will be too long, which is undesirable from a work process perspective. If it is higher than 35°C, over-fermentation may occur, which is also undesirable. Moreover, if the fermentation time is shorter than 2 hours, the fermentation may be insufficient, and if it is longer than 72 hours, over-fermentation may occur, which is also undesirable.

[0014] In this embodiment, the low speed is 0.8 to 2.5 seconds. －１ This is defined as the mixing speed, preferably 1.1 to 2.0 s. －１ Medium speed is a speed greater than or equal to low speed, and is between 1.5 and 5.5 seconds. －１ The mixing speed should be 2.1 to 4.5 s. －１ High speed is defined as a speed of medium speed or higher, and is between 3.3 and 8.0 s. －１ The mixing speed should be 4.6 to 8.0 s. －１ That is the case. Note that low and medium speeds are 1.5 to 2.5 seconds. －１ It is also acceptable for the same speed range to be within that range. In this case, medium speed and high speed are not distinguished, and mixing continues in the same speed range. Also, medium speed and high speed are 3.3 to 5.5 seconds. －１ It is also acceptable for the same speed range to exist between these two speeds. In this case, medium speed and high speed are not distinguished, and mixing continues within the same speed range.

[0015] Next, as the main dough ingredients, the pre-ferment obtained above, along with flour, sugar, salt, oil, water, and, if necessary, yeast, skim milk powder, and other ingredients added during the main dough preparation, can be kneaded together to obtain bread dough. The kneading conditions for the main dough ingredients should conform to the conditions for the main dough preparation in a normal pre-ferment method. For example, the kneading conditions may be 1 to 8 minutes at low speed and 1 to 30 minutes at medium and / or high speed, or 1 to 6 minutes at low speed and 4 to 20 minutes at medium and / or high speed, or 1 to 4 minutes at low speed and 6 to 15 minutes at medium and / or high speed, and the kneading temperature may be 20 to 30°C. If the kneading time is too short, the dough may become sticky and have poor shape retention, making it difficult to shape. Conversely, if it is too long, production efficiency will be poor, which is undesirable.

[0016] The aforementioned dough is subjected to a first fermentation (floor time) as needed, then divided, shaped as needed, given an intermediate fermentation (bench time) as needed, shaped, then given a final fermentation (proofing), and finally baked in an oven or the like to obtain bread.

[0017] While various types of bread can be made using the obtained dough, rolls are preferred due to their widespread availability. The aforementioned rolls refer to small, single-serving rolls that are rounded or shaped into elongated forms. They do not include layered puffed foods such as croissants or sliced ​​bread. Examples include rolls made by rounding dough, or rolls made by rolling and shaping divided dough, such as butter rolls or hot dog buns. Furthermore, the rolls may have a sheet of flower paste (flower sheet) rolled inside. In this case, to evaluate whether the rolls have a volume comparable to regular rolls, they can be compared to regular rolls with a similar sheet of flower paste (flower sheet) rolled inside, and the specific volume can be measured directly.

[0018] The floor time conditions may be the same as those for normal bread production, for example, 24-30°C for 10-60 minutes. The bench time conditions may be the same as those for normal bread production, for example, 20-30°C for 10-40 minutes. The shaping method may be any method commonly used when making rolls. The proofing conditions may be the same as those for normal bread production, for example, 25-40°C and 70-90% relative humidity for 20-90 minutes. Furthermore, the baking conditions may be the same as those for normal production, with a temperature of 130-230°C and a baking time of 3-18 minutes. When baking, any oven commonly used for bread production may be used, such as a deck oven, reel oven, or convection oven.

[0019] The aforementioned grain flour is made by grinding grains into a powder, and any flour commonly used in bread dough can be used without any particular restrictions on its origin or degree of refinement. Examples include wheat flour (weak flour, medium flour, strong flour), whole wheat flour, rice flour, barley flour, rye flour, durum semolina flour, soy flour, corn flour, buckwheat flour, etc., and at least one selected from this group can be used. From the viewpoint of the volume of the bread obtained after baking, wheat flour is preferred, and strong flour is more preferred among them.

[0020] The amount of flour is preferably such that the ratio of the amount of flour in the entire dough mix to the amount of flour added during the final kneading (by weight) is 40 / 60 to 80 / 20, more preferably 50 / 50 to 80 / 20, and even more preferably 60 / 40 to 80 / 20, relative to 100 parts by weight of flour (dry weight) in the entire dough. If the amount of flour (by weight) is less than 40 / 60, the volume of the bread may be insufficient, and if it is greater than 80 / 20, the dough may be unstable and difficult to handle.

[0021] Examples of the aforementioned sugars include refined white sugar, granulated sugar, light brown sugar, cane sugar, brown sugar, unrefined sugar, beet sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, honey, and corn syrup. One type may be used alone, or two or more types may be used in combination. From the viewpoint of volume, it is preferable to include refined white sugar in the dough. In addition, when the total amount of sugar (in terms of solid content) is 50 parts by weight or more per 100 parts by weight of flour (dry weight) in the bread dough, from the viewpoint of dough shaping properties, it is preferable to use both refined white sugar and maltose in the bread dough, and it is preferable to include maltose as a sugar added during the main kneading process.

[0022] The amount of sugar (on a solid basis) in the total bread dough is preferably 34 to 82 parts by weight, more preferably 40 to 82 parts by weight, even more preferably 50 to 82 parts by weight, and most preferably 55 to 82 parts by weight, based on 100 parts by weight of flour (dry weight) contained in the total bread dough. If the amount of sugar (on a solid basis) is less than 34 parts by weight, the total amount of sugar in the dough may not be sufficient to fully realize the effects of the present invention, and if it is more than 82 parts by weight, the moldability of the bread dough and the volume of the resulting bread may be inferior, or the sweetness may be too strong.

[0023] The amount of sugar (on a solid basis) in the total amount of ingredients for the dough is preferably 8 to 33 parts by weight, more preferably 10 to 32 parts by weight, even more preferably 14 to 31 parts by weight, and most preferably 18 to 30 parts by weight, based on 100 parts by weight of dry flour contained in the total amount of dough. If the amount of sugar (on a solid basis) is less than 8 parts by weight, the total amount of sugar in the dough may not be sufficient, and the effects of the present invention may not be enjoyed. If it is more than 33 parts by weight, the volume of the resulting bread may be inferior.

[0024] The amount of sugar (in terms of solid content) added during the final kneading is preferably 2 to 74 parts by weight, more preferably 10 to 70 parts by weight, even more preferably 20 to 60 parts by weight, and most preferably 35 to 50 parts by weight, per 100 parts by weight of flour (dry weight) contained in the total amount of bread dough. If the sugar (in terms of solid content) content is less than 2 parts by weight, the volume of the resulting bread may be inferior, and if it is more than 74 parts by weight, the moldability of the bread dough and the volume of the resulting bread may be inferior.

[0025] The aforementioned yeast refers to yeast that produces 160 ml or more of gas when 20 g of dough prepared under condition 1 (70 parts by weight of strong flour (dry weight), 23.2 parts by weight of refined sugar (solid content equivalent), 2.9 parts by weight of yeast (dry weight), and 39.8 parts by weight of water, mixed for 3 minutes) is fermented at 30°C for 150 minutes, and that produces 50 ml or more of gas when 20 g of dough prepared under condition 2 (130 parts by weight of the dough obtained under condition 1, 30 parts by weight of strong flour (dry weight), 44.3 parts by weight of maltose (solid content equivalent), 2.1 parts by weight of salt, 2.3 parts by weight of skim milk powder (dry weight), and 24.6 parts by weight of water, mixed for 5 minutes) is fermented at 38°C for 60 minutes.

[0026] The amount of gas produced when 20g of dough prepared under condition 1 is fermented at 30°C for 150 minutes and the amount of gas produced when 20g of dough prepared under condition 2 is fermented at 38°C for 60 minutes is preferably 160ml or more and 50ml or more, more preferably 170ml or more and 54ml or more, even more preferably 180ml or more and 58ml or more, and most preferably 190ml or more and 62ml or more. If the amount of gas produced does not meet 160ml and 50ml, the volume of the bread may be inferior. The amount of gas produced can be measured using a pharmograph (manufactured by Ato Co., Ltd.).

[0027] The aforementioned yeast is not particularly limited as long as it is commonly used in bread making and satisfies the gas generation requirements, and may be fresh yeast, semi-dry yeast, or instant dry yeast. Examples include "Yeast PF," "Yeast GA," "Yeast DR," "Yeast EM," and "Yeast GK" manufactured by Kaneka Corporation, and one type may be used alone, or two or more types may be used in combination.

[0028] The content of the east (dry weight) is preferably 1.2 to 4.1 parts by weight, more preferably 1.2 to 3.5 parts by weight, still more preferably 1.3 to 3 parts by weight, and most preferably 1.5 to 2.5 parts by weight with respect to 100 parts by weight of the flour contained in the whole bread dough in the whole material for the sponge dough. If the content of the yeast is less than 1.2 parts by weight, the volume of the bread may be inferior, and if it is more than 4.1 parts by weight, an off-flavor may be felt.

[0029] It is essential to contain the yeast in the sponge dough, but it may be added at the final kneading if necessary. Especially when the bread dough contains 58 parts by weight or more of sugar (in terms of solid content) in the whole bread dough, it is better to add the yeast at the final kneading. When adding the yeast at the final kneading, the yeast that satisfies the gas generation amount may be used, but it is not particularly limited, and any yeast that is usually used for making bread can be used. The addition amount of the yeast at the final kneading is preferably up to 4 parts by weight (dry weight) at most with respect to 100 parts by weight of the flour contained in the whole bread dough from the viewpoint of flavor.

[0030] The water means the added water in the material for the sponge dough and the kneading material. The content of the water is preferably 5 to 47 parts by weight, more preferably 5 to 45 parts by weight, still more preferably 10 to 42 parts by weight, even more preferably 15 to 40 parts by weight, and most preferably 20 to 35 parts by weight with respect to 100 parts by weight of the flour (dry weight) contained in the whole bread dough in the whole material for the sponge dough. If it is less than 5 parts by weight, the moldability of the bread dough may deteriorate or the volume of the bread may be insufficient, and if it is more than 47 parts by weight, the moldability of the bread dough may deteriorate or the volume of the bread may be insufficient.

[0031] The addition amount of the water at the final kneading is preferably 2 to 35 parts by weight, more preferably 3 to 30 parts by weight, still more preferably 4 to 25 parts by weight, and most preferably 5 to 20 parts by weight with respect to 100 parts by weight of the flour (dry weight) contained in the whole bread dough. If it is less than 2 parts by weight, the moldability of the bread dough may deteriorate or the volume of the bread may be insufficient, and if it is more than 35 parts by weight, the moldability of the bread dough may deteriorate or the volume of the bread may be insufficient.

[0032] The salt is not particularly limited as long as it is commonly used in commercially produced bread. Examples include refined salt, high-quality salt, domestic white salt, raw salt, crushed salt, and the like.

[0033] The addition amount of the salt during the main kneading is preferably 1 to 6 parts by weight, more preferably 1 to 5 parts by weight, still more preferably 1 to 4 parts by weight, and most preferably 1 to 3 parts by weight, based on 100 parts by weight of the flour (dry weight) contained in the entire bread dough. If the salt content is less than 1 part by weight, the taste of the bread may become poor. If it is more than 6 parts by weight, the saltiness of the bread may be too strong to eat.

[0034] The oil or fat is not particularly limited as long as it is an edible oil or fat. Oils and fats conventionally used in margarine or shortening are preferred. Examples include at least one selected from vegetable oils such as corn oil, linseed oil, tung oil, safflower oil, kaya oil, sesame oil, cottonseed oil, mustard oil, sunflower oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, walnut oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, kuhea oil, grape oil, cocoa butter, shea butter, kokum butter, borneo butter, etc., and animal oils such as fish oil, whale oil, beef fat, pork fat, chicken fat, egg yolk oil, mutton fat, etc. Also, all oils and fats usually used for food, such as those obtained by transesterifying these oils and fats, or those that have been hardened or fractionated, can be used.

[0035] The addition amount of the oil or fat during the main kneading is preferably 5 to 35 parts by weight, more preferably 5 to 30 parts by weight, still more preferably 5 to 25 parts by weight, and most preferably 6 to 20 parts by weight, based on 100 parts by weight of the flour (dry weight) contained in the entire bread dough. If it is less than 5 parts by weight, the formability of the bread dough may deteriorate or the volume of the bread may be insufficient. If it is more than 35 parts by weight, the formability of the bread dough may deteriorate or the volume of the bread may be insufficient.

[0036] In addition to the flour, sugar, yeast, water, salt, and oils and fats mentioned above, the bread dough according to this embodiment may also contain, as needed, eggs, dairy products, enzymes, yeast food, emulsifiers, colorants, flavorings, thickeners, oxidizing agents, preservatives, shelf-life extenders, pH adjusters, chemical leavening agents, gluten, dietary fiber, modified starch, spices, seasonings, solid ingredients, and sweetening agents (excluding the sugars mentioned above), to the extent that they do not impede the effects of the invention.

[0037] The aforementioned egg is the liquid contents obtained by removing the eggshell from a chicken egg, and in addition to the whole egg, the egg white and egg yolk can be used separately as needed. Furthermore, the whole egg, liquid egg yolk, and liquid egg white may be used after being frozen and thawed, or they may be used in a dried form. Examples of eggs that can be used include eggs from birds that are used for food, such as chickens, quail, ducks, and geese. The aforementioned whole egg contains 75% by weight of water, as described in the latest Japanese Standard Tables of Food Composition (8th Edition).

[0038] Examples of the dairy products mentioned above include milk, concentrated milk, fresh cream, fermented milk, butter, skim milk powder, skim milk, skim concentrated milk, buttermilk, buttermilk powder, whole milk powder, whole concentrated milk, sweetened condensed milk, unsweetened condensed milk, cheese, whey protein, buttermilk powder, and milk protein.

[0039] The enzymes mentioned above are not particularly limited as long as they are commonly used in bread making, but examples include amylase, protease, xylanase, glucoamylase, and transglutaminase. The enzymes may be added as is as a base dough ingredient or as an ingredient added during the main kneading process, or they may be added after being mixed with oils and fats, or they may be added as malt powder or malt syrup.

[0040] The aforementioned yeast food refers to a type of food additive used to promote the fermentation of baker's yeast contained in bread dough, enhance the expansion of the dough, and improve the specific volume of the resulting bread. Examples of yeast food 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, monocalcium hydrogen phosphate, dicalcium dihydrogen phosphate, tricalcium phosphate, and calcined calcium, as well as combinations thereof.

[0041] The emulsifier is not particularly limited as long as it is commonly used in bread making, but examples include monoglycerides, glyceride derivatives in which an organic acid is ester-bonded to a monoglyceride, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and polyglycerol fatty acid esters, and at least one selected from this group can be used. The glyceride derivative in which an organic acid is ester-bonded to a monoglyceride refers to a monoglyceride in which an organic acid is further ester-bonded to a fatty acid monoglyceride, and specifically includes acetate monoglyceride, lactic acid monoglyceride, citrate monoglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, and the like.

[0042] The aforementioned colorants are not particularly limited, regardless of whether they are natural or artificial ingredients, as long as they are approved for use as food additives. Examples include natural colorants such as carotene pigment, caramel pigment, red yeast rice pigment, cochineal pigment, safflower pigment, and gardenia pigment, as well as synthetic colorants such as edible tar-based dyes.

[0043] The aforementioned flavorings are not particularly limited, regardless of whether they are natural or artificial ingredients, as long as they are commonly used in bread making. Examples include milk flavoring, butter flavoring, cheese flavoring, vanilla flavoring, etc.

[0044] Examples of the thickening agents include xanthan gum, tamarind seed gum, gellan gum, gum arabic, guar gum, tara gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, hydroxypropyl methylcellulose, carboxymethylcellulose, crystalline cellulose, and microcrystalline cellulose.

[0045] The oxidizing agent is not particularly limited as long as it is commonly used in bread making, but examples include acids such as L-ascorbic acid, cystine, potassium bromate, and the oxidase ascorbin. Examples of the oxidase include glucose oxidase, hexose oxidase, aldose oxidase, pyranose oxidase, lipoxygenase, amino acid oxidase, and ascorbic acid oxidase.

[0046] Examples of the aforementioned preservatives include Artemisia capillaris extract, cod milt protein extract, thujaplicin (extract), pectin hydrolysate, ε-polylysine, sodium sulfite, sodium benzoate, sorbic acid, potassium sorbate, sodium dehydroacetate, butyl parahydroxybenzoate, and propionic acid.

[0047] Examples of the aforementioned shelf-life extenders include glycine, glycerin fatty acid esters (limited to medium-chain fatty acids), sodium acetate, thiamine lauryl sulfate, licorice oil extract, chitosan, bamboo extract, lysozyme, and rosemary extract.

[0048] Examples of the pH adjusting agents include citric acid, gluconic acid, succinic acid, potassium carbonate, sodium bicarbonate, carbon dioxide, and lactic acid.

[0049] The aforementioned chemical leavening agents are additives that decompose upon heating to generate carbon dioxide, ammonia gas, etc., and have the effect of making bread dough expand. Examples include sodium bicarbonate (baking soda) and ammonium bicarbonate.

[0050] The gluten mentioned above is the type commonly used in bread making, and there are no particular restrictions as long as it is selected from grains; gluten derived from grains such as wheat, barley, and rye can be used.

[0051] The aforementioned dietary fiber is defined nutritionally as "the totality of indigestible components in food that are not digested by human digestive enzymes," and examples include polydextrose, alginic acid, alginates, inulin, isomaltodextrin, indigestible dextrin, and β-glucan.

[0052] The aforementioned modified starch refers to starch that has undergone general chemical modification, and examples include esterified starch, etherified starch, oxidized starch, acid-treated starch, oil-processed starch, enzyme-treated starch, and the like.

[0053] The aforementioned spices can be spices commonly used in food, or mixtures thereof, such as cinnamon, orange peel, lemon, yuzu, rosemary, peppermint, lemongrass, mugwort, basil, oregano, sesame, horseradish, mustard, nutmeg, paprika, etc.

[0054] The aforementioned seasonings are not particularly limited as long as they are commonly used in food, but examples include vinegar, soy sauce, miso, amino acids, monosodium glutamate, nucleic acids, and fruit juice.

[0055] The aforementioned solid ingredients are not particularly limited as long as they are commonly used in bread making, but examples include dried fruits, sesame seeds, beans, potatoes, and nuts.

[0056] Examples of the sweetening materials (excluding the sugars mentioned above) include sugar alcohols such as reduced starch syrup, erythritol, trehalose, sorbitol, xylitol, maltitol, isomalt, mannitol, lactitol, reduced palatinose, and glycerin, as well as sweeteners such as acesulfame potassium, aspartame, stevia, enzyme-treated stevia, monk fruit extract, sucralose, neotame, saccharin, and licorice.

[0057] The roll bread according to this embodiment is prepared under condition 3 [ingredients for the starter (70 parts by weight of strong flour (dry weight), 2.1 parts by weight of yeast (dry weight), 23.2 parts by weight of refined sugar (solid content equivalent), 0.0018 parts by weight of L-ascorbic acid, 30 parts by weight of water, 2.9 parts by weight of whole egg (dry weight), and 0.35 parts by weight of emulsifier) ​​per 100 parts by weight of cereal flour (dry weight) contained in the entire bread dough, at a low speed (1.9 s)].－１ at medium speed (2.3 s) for 3 minutes －１ and kneaded at medium speed (2.3 s) for 2 minutes. The dough obtained at a kneading temperature of 25°C was fermented in a thermostatic chamber at 30°C and a relative humidity of 75% for 2 hours and 30 minutes to obtain a pre-fermented dough. The pre-fermented dough and the main kneading ingredients (per 100 parts by weight of flour (dry weight) contained in the whole bread dough, 30 parts by weight of strong flour (dry weight), 8.9 parts by weight of maltose (in terms of solid content), 2.1 parts by weight of salt, 0.8 parts by weight of yeast (dry weight), 14 parts by weight of water, 2.3 parts by weight of non-fat dry milk (dry weight), 0.58 parts by weight of emulsifier) were kneaded at low speed (1.9 s) for 2 minutes, then at medium speed (2.3 s) for 8 minutes. 19.3 parts by weight of oil and fat were added, and then kneaded at low speed (1.9 s) for 2 minutes and then at medium speed (2.3 s) for 6 minutes. The bread dough obtained was taken for 30 minutes of floor time, divided into 70 g portions each, taken for 20 minutes of bench time, shaped, proofed at 38°C and a relative humidity of 75% for 60 minutes, and then baked in an oven at 205°C for 10 minutes. A roll bread having a specific volume of 80% to 130% compared with the roll bread produced by [the above method], and the bread is obtained by baking a bread dough containing 34 to 82 parts by weight of sugar (in terms of solid content) per 100 parts by weight of flour (dry weight) contained in the whole bread dough. )で6分間混捏して得たパン生地を、フロアタイムを30分間とり、70gずつ分割し、ベンチタイムを20分間取り、成形し、38℃、相対湿度75%で60分間ホイロをとった後、205℃のオーブンに入れて10分間焼成すること]で作製したロールパンと比較して、比容積が80%~130%であるロールパンであって、前記ロールパンのパン生地全体中に、パン生地全体中に含まれる穀粉(乾燥重量)100重量部に対して、糖(固形分換算)を34~82重量部含有するパン生地を焼成して得られるパンである。

[0058] ​​​​​​​Here, the yeast used in condition 3 is such that when 20g of dough prepared in condition 1 (70 parts by weight of strong flour (dry weight), 23.2 parts by weight of refined sugar (solid content equivalent), 2.9 parts by weight of yeast (dry weight), and 39.8 parts by weight of water mixed for 3 minutes) is fermented at 30°C for 150 minutes, the amount of gas produced is 146 ml, and the same applies to condition 2 (130 parts by weight of dough obtained in condition 1, 30 parts by weight of strong flour (dry weight), 44.3 parts by weight of maltose (solid content equivalent), food The yeast produced 46 ml of gas when 20 g of dough prepared by mixing 2.1 parts by weight of salt, 2.3 parts by weight of skim milk powder (dry weight), and 24.6 parts by weight of water for 5 minutes was fermented at 38°C for 60 minutes. The method of shaping the rolls in condition 3 is not limited to any method commonly used in the production of rolls, such as rounding or rolling. The specific volume of the rolls can be calculated by measuring the volume of the baked rolls using an ASTEX 3D Laser Scanner and dividing it by the weight of the rolls to obtain the specific volume (mL / g).

[0059] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples.

[0060] The raw materials used in the examples and comparative examples are as follows: 1) "Million" manufactured by Nisshin Flour Milling Co., Ltd. (moisture content: 14.5% by weight) 2) "White Sugar P" manufactured by Nippon Sugar Refining Co., Ltd. (moisture content: 0.7% by weight) 3) "Table Salt" manufactured by the Salt Business Center Foundation (moisture content: 0% by weight) 4) "Yeast PF" manufactured by Kaneka Corporation (moisture content: 65% by weight) 5) "Yeast GA" manufactured by Kaneka Corporation (moisture content: 65% by weight) 6) "Yeast DR" manufactured by Kaneka Corporation (moisture content: 65% by weight) 7) "Yeast EM" manufactured by Kaneka Corporation (moisture content: 65% by weight) 8) "Yeast GK" manufactured by Kaneka Corporation (moisture content: 65% by weight) 9) "Yeast TG" manufactured by Kaneka Corporation (moisture content: 65% by weight) 10) "Yeast RED" manufactured by Kaneka Corporation (moisture content: 65% by weight) 11) Sanmalto-S manufactured by Nagase Vita Co., Ltd. (Moisture content: 5.3% by weight, Carbohydrate content: 94.7% by weight) 12) Skim milk powder manufactured by Yotsuba Dairy Co., Ltd. (Moisture content: 4% by weight) 13) Vitamin C Type SS manufactured by Fuso Chemical Industries, Ltd. (Moisture content: 0% by weight) 14) Sterilized whole egg liquid manufactured by Kewpie Tamago Co., Ltd. (Moisture content: 75% by weight) 15) SS-25 manufactured by Shinka Foods Co., Ltd. (Moisture content: 0% by weight) 16) D(+)-Glucose manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. (Moisture content: 0.1% by weight) 17) Oil and fat composition 1 Kaneka Corporation "Concebourg Gateau" (Moisture content: 16.3% by weight, Oil and fat content: 83.1% by weight) 18) Oil and Fat Composition 2 (Production Example 1) (Moisture content: 17.5% by weight, Oil and Fat content: 82.2% by weight) 19) Oil and Fat Composition 3 "Everlight G" manufactured by Kaneka Corporation (Moisture content: 0% by weight, Oil and Fat content: 100% by weight)

[0061] <Gas Generation Measurement> The gas generation of yeasts 1 to 7 was measured according to the formulations and conditions shown in Table 1 (Tests 1 to 7). The gas generation of 20g of dough prepared under condition 1 after fermentation at 30°C for 150 minutes, and the gas generation of 20g of dough prepared under condition 2 after fermentation at 38°C for 60 minutes were measured using a pharmograph (manufactured by Ato Co., Ltd.), and the results are shown in Table 1.

[0062]

[0063] <Evaluation of Dough Shapeability> The shapeability of the dough prepared in the examples and comparative examples was evaluated according to the following criteria. The evaluation results are shown in Tables 2 and 3. Here, dough shapeability refers to the ability to easily form the desired shape without the dough being sticky or too hard, having good extensibility, and without tearing. 5 points: Equivalent to the reference example, with extremely good shapeability. 4 points: The dough is slightly stickier or harder than the reference example, but still has good shapeability. 3 points: The dough is stickier or harder than the reference example, but still at an acceptable level in terms of shapeability. 2 points: The dough is stickier or harder than the reference example, with poor shapeability. 1 point: The dough is very sticky or harder than the reference example, with very poor shapeability.

[0064] <Volume Evaluation> The specific volume of the rolls obtained in the examples and comparative examples was measured and evaluated according to the following criteria. The evaluation results are shown in Tables 2 and 3. 5 points: The specific volume is 100% or more compared to the specific volume of the reference example roll. 4 points: The specific volume is 90% or more but less than 100% compared to the specific volume of the reference example roll. 3 points: The specific volume is 80% or more but less than 90% compared to the specific volume of the reference example roll. 2 points: The specific volume is 70% or more but less than 80% compared to the specific volume of the reference example roll. 1 point: The specific volume is less than 70% compared to the specific volume of the reference example roll.

[0065] <Overall Evaluation> An overall evaluation was conducted based on the evaluation results of the moldability of the bread dough and the volume of the rolls. The evaluation criteria were as follows: A: Both the moldability of the bread dough and the volume of the rolls were evaluated at a score of 4 or higher and 5 or lower, with at least one of them being 5 or higher. B: Both the moldability of the bread dough and the volume of the rolls were evaluated at a score of 4 or higher. C: Both the moldability of the bread dough and the volume of the rolls were evaluated at a score of 3 or higher and 5 or lower, with at least one of them being 3 or higher. D: Both the moldability of the bread dough and the volume of the rolls were evaluated at a score of 2 or higher and 5 or lower, with at least one of them being 2 or higher. E: At least one of the moldability of the bread dough and the volume of the rolls was evaluated at a score of 1 or higher.

[0066] (Production Example 1) Preparation of Oil Composition 2 Transesterified oil 1 (67 parts by weight of palm oil (manufactured by Kaneka Corporation), 23 parts by weight of palm kernel olein (manufactured by Kaneka Corporation), and 10 parts by weight of palm olein (manufactured by Kaneka Corporation) are mixed, heated to 90°C under a reduced pressure of 500 Pa to dehydrate, 0.2 parts by weight of sodium methylate is added and stirred at 90°C for 30 minutes to perform random transesterification, washed with water, and then purified according to a conventional method): 15 parts by weight 81.3 parts by weight of this oil and fat mixture was mixed with 25 parts by weight of transesterified oil 2 (palm stearin (manufactured by Kaneka Corporation): 100 parts by weight heated to 90°C under reduced pressure of 500 Pa to dehydrate, 0.2 parts by weight of sodium methylate added and stirred at 90°C for 30 minutes to perform random transesterification, washed with water and purified according to a conventional method), 20 parts by weight of palm super olein (manufactured by Kaneka Corporation), and 40 parts by weight of rapeseed oil, and stirred while being heated at 70°C. 2 parts by weight of enzyme and 2.0 parts by weight of emulsifier (emulsifier (manufactured by Riken Vitamin Co., Ltd.)) were added to 81.3 parts by weight of this oil and fat mixture, melted at 70°C, sterilized at 70°C for 20 minutes, rapidly cooled in a rapid cooling and kneading apparatus and kneaded to obtain oil and fat composition 2.

[0067] (Example) Making rolls: Following the proportions in Table 3, the ingredients for the sponge are: strong flour: 70 parts by weight, yeast 7: 5 parts by weight, granulated sugar: 20 parts by weight, L-ascorbic acid: 0.0015 parts by weight, water: 26 parts by weight, whole egg: 10 parts by weight, emulsifier: 0.3 parts by weight, mixed in a vertical bread mixer (Kanto Mixer 20-quart type) at low speed (1.9s). －１ ) for 3 minutes, then at medium speed (2.3s) －１ The dough was kneaded for 2 minutes, and the resulting dough, at a kneading temperature of 25°C, was fermented in a constant temperature bath at 30°C and 75% relative humidity for 2 hours and 30 minutes to obtain a starter.

[0068] For the main dough, the following ingredients were used: pre-ferment, strong flour: 30 parts by weight, maltose: 8 parts by weight, salt: 1.8 parts by weight, yeast 1:2 parts by weight, water: 12 parts by weight, skim milk powder: 2 parts by weight, emulsifier: 0.5 parts by weight. These were mixed in a vertical bread mixer at low speed (1.9s). －１ ) for 2 minutes, then at medium speed (2.3s) －１ Mix at 8 minutes, then add 10 parts by weight each of oil composition 1 and oil composition 2, and then knead at low speed (1.9 s). －１ ) for 2 minutes, then at medium speed (2.3s)－１ The dough was kneaded for 6 minutes and brought to a kneading temperature of 27°C to obtain the bread dough.

[0069] The prepared bread dough was given a floor time of 30 minutes at 30°C, then divided into 70g portions, followed by a bench time of 20 minutes at 30°C. After that, the dough was rolled and shaped using a molder, placed on a baking sheet, and proofed for 60 minutes in a constant temperature oven at 38°C and 75% relative humidity. Finally, it was baked in a reel oven at 205°C for 10 minutes to obtain rolls.

[0070] (Example 1) According to the formulation in Table 2, the following ingredients for the sponge dough were mixed using a vertical bread mixer (Kanto Mixer 20-quart type) at low speed (1.9 sq.m.): strong flour: 70 parts by weight, yeast 1:5 parts by weight, refined sugar: 20 parts by weight, L-ascorbic acid: 0.0015 parts by weight, water: 26 parts by weight, whole egg: 10 parts by weight, emulsifier: 0.3 parts by weight. －１ ) for 3 minutes, then at medium speed (2.3s) －１ The dough was kneaded for 2 minutes, and the resulting dough, at a kneading temperature of 25°C, was fermented in a constant temperature bath at 30°C and 75% relative humidity for 2 hours and 30 minutes to obtain a starter.

[0071] For the main dough, the following ingredients were used: the aforementioned starter, strong flour: 30 parts by weight, maltose: 40 parts by weight, salt: 1.8 parts by weight, yeast 1:2 parts by weight, water: 12 parts by weight, skim milk powder: 2 parts by weight, emulsifier: 0.5 parts by weight, and mixed in a vertical bread mixer at low speed (1.9s). －１ ) for 2 minutes, then at medium speed (2.3s) －１ Mix at 8 minutes, then add 10 parts by weight each of oil composition 1 and oil composition 2, and then knead at low speed (1.9 s). －１ ) for 2 minutes, then at medium speed (2.3s) －１ The dough was kneaded for 6 minutes and brought to a kneading temperature of 27°C to obtain the bread dough.

[0072] The prepared dough was divided into 70g portions after a floor time of 30 minutes at 30°C, then a bench time of 20 minutes at 30°C, and finally molded using a molder. The portions were placed on a baking sheet and proofed for 60 minutes in a constant temperature oven at 38°C and 75% relative humidity, before being baked in a reel oven at 205°C for 10 minutes to obtain rolls. The moldability of the dough after the bench time and the volume of the resulting bread were evaluated, and the results are summarized in Table 2.

[0073]

[0074]

[0075] (Examples 2-15, Comparative Examples 1-5) Rolls were prepared in the same manner as in Example 1, except that the sugar content and type, yeast content and type, and emulsifier content of the starter dough, as well as the sugar content and type, yeast content and type, fat content and type, and emulsifier content added during the main kneading process, were as shown in Table 2 or Table 3, respectively. The shapeability of the dough after the bench time and the volume of the obtained bread were evaluated, and the results are summarized in Tables 2 and 3.

[0076] Tables 2 and 3 show that the rolls obtained in Examples 1 to 15 all had good dough shaping properties and good roll volume.

[0077] On the other hand, the roll bread obtained in Comparative Example 1 had a high sugar content in the overall ingredients for the sponge, and the volume of the roll bread was poorly evaluated.

[0078] The rolls obtained in Comparative Example 2 had a low yeast content in the total amount of ingredients for the sponge, and the volume of the rolls was poorly evaluated.

[0079] The rolls obtained in Comparative Example 3 had a low gas production amount when 20g of dough prepared under Condition 2 was fermented at 38°C for 60 minutes, and the volume of the rolls was evaluated as low.

[0080] In Comparative Example 4, the amount of gas produced by the yeast contained in the starter was low in both the case where 20g of dough prepared under Condition 1 was fermented at 30°C for 150 minutes and the case where 20g of dough prepared under Condition 2 was fermented at 38°C for 60 minutes. As a result, the volume of the rolls was poorly evaluated.

[0081] The rolls obtained in Comparative Example 5 had a high amount of sugar added during the kneading process and a high sugar content throughout the dough, resulting in a low evaluation of the roll volume.

Claims

1. A bread dough prepared by a sweetened sponge-and-paste method in which the main dough ingredients containing a sponge are kneaded, wherein the ratio of the amount of sponge ingredients to the amount of flour added during the main dough (by weight) is 40 / 60 to 80 / 20 per 100 parts by weight of flour (dry weight) in the entire bread dough, and the entire bread dough contains 34 to 82 parts by weight of sugar (in terms of solid content) per 100 parts by weight of flour (dry weight) in the entire bread dough. The aforementioned sponge and dough ingredients contain, in total, 8 to 33 parts by weight of sugar (in terms of solid content) per 100 parts by weight of flour (dry weight) contained in the total bread dough, 1.2 to 4.1 parts by weight of yeast (dry weight) such that when 20 g of dough prepared under condition 1 is fermented at 30°C for 150 minutes, the amount of gas produced is 160 ml or more, and when 20 g of dough prepared under condition 2 is fermented at 38°C for 60 minutes, the amount of gas produced is 50 ml or more, and 5 to 47 parts by weight of water. The aforementioned sponge and dough ingredients are kneaded at low speed for 1 to 8 minutes and at medium speed and / or high speed for 1 to 10 minutes, and then fermented at 2 to 35°C for 2 to 72 hours. The aforementioned dough-making material contains, in its entirety, the aforementioned starter, and further, as an additive during dough-making, 2 to 74 parts by weight of sugar (solid content), 1 to 6 parts by weight of salt, 5 to 35 parts by weight of oil and fat, and 2 to 35 parts by weight of water, per 100 parts by weight of flour (dry weight) contained in the entire dough, and the dough is kneaded at low speed for 1 to 8 minutes and at medium speed and / or high speed for 1 to 30 minutes. Condition 1: Mix 70 parts by weight of strong flour (dry weight), 23.2 parts by weight of refined sugar (solid content), 2.9 parts by weight of yeast (dry weight), and 39.8 parts by weight of water for 3 minutes. Condition 2: Mix 130 parts by weight of the dough obtained in Condition 1, 30 parts by weight of strong flour (dry weight), 44.3 parts by weight of maltose (solid content), 2.1 parts by weight of salt, 2.3 parts by weight of skim milk powder (dry weight), and 24.6 parts by weight of water for 5 minutes.

2. The bread dough according to claim 1, wherein the sugar in the kneading ingredients included in the kneading ingredients contains maltose.

3. A roll bread having a specific volume of 80% to 130% of the specific volume of the roll bread made under condition 3, wherein the roll bread dough contains 34 to 82 parts by weight of sugar (in terms of solid content) per 100 parts by weight of flour (dry weight) contained in the entire roll bread dough. Condition 3: The ingredients for the starter dough (70 parts by weight of strong flour (dry weight), 2.1 parts by weight of yeast (dry weight), 23.2 parts by weight of refined sugar (in terms of solid content), 0.0018 parts by weight of L-ascorbic acid, 30 parts by weight of water, 2.9 parts by weight of whole egg (dry weight), and 0.35 parts by weight of emulsifier) ​​are kneaded at low speed for 3 minutes and at medium speed for 2 minutes, and the dough obtained at a kneading temperature of 25°C is fermented in a constant temperature bath at 30°C and relative humidity of 75% for 2 hours and 30 minutes to make a starter dough. The dough is prepared by mixing the aforementioned starter and the ingredients added during the final kneading (30 parts by weight of strong flour (dry weight), 8.9 parts by weight of maltose (solid content), 2.1 parts by weight of salt, 0.8 parts by weight of yeast (dry weight), 14 parts by weight of water, 2.3 parts by weight of skim milk powder (dry weight), and 0.58 parts by weight of emulsifier per 100 parts by weight of flour (dry weight) in the total dough) at low speed for 2 minutes, then at medium speed for 8 minutes, adding 19.3 parts by weight of oil, and mixing again at low speed for 2 minutes, then at medium speed for 6 minutes. The dough is then allowed to rest for 30 minutes, divided into 70g portions, rested for 20 minutes, shaped, proofed at 38°C and 75% relative humidity for 60 minutes, and then baked in an oven at 205°C for 10 minutes. The yeast in Condition 3: The amount of gas produced when 20g of dough prepared in Condition 1 is fermented at 30°C for 150 minutes is 146 ml, and the amount of gas produced when 20g of dough prepared in Condition 2 is fermented at 38°C for 60 minutes is 46 ml. Condition 1: Mix 70 parts by weight of strong flour (dry weight), 23.2 parts by weight of granulated sugar (solid content equivalent), 2.9 parts by weight of yeast (dry weight), and 39.8 parts by weight of water for 3 minutes. Condition 2: Mix 130 parts by weight of the dough obtained in Condition 1, 30 parts by weight of strong flour (dry weight), 44.3 parts by weight of maltose (solid content equivalent), 2.1 parts by weight of salt, 2.3 parts by weight of skim milk powder (dry weight), and 24.6 parts by weight of water for 5 minutes.

4. The roll bread according to claim 3, wherein the bread dough according to claim 1 or 2 has been baked.

5. A method for producing bread dough using a sweetened sponge and dough method, wherein the total amount of flour (dry weight) in the bread dough is 100 parts by weight, wherein, with respect to 100 parts by weight of flour (dry weight) in the total bread dough, the amount of flour (dry weight) in the total amount of ingredients for the sponge and dough is 40 to 80 parts by weight, the amount of flour (dry weight) added during the final kneading is 20 to 60 parts by weight, and the amount of sugar (in terms of solid content) is 34 to 82 parts by weight. The aforementioned sponge and dough mixture contains, for every 100 parts by weight of flour (dry weight) in the total dough, 8 to 33 parts by weight of sugar (solid content), 1.2 to 4.1 parts by weight of yeast (dry weight) such that 20g of dough prepared under condition 1 produces 160ml or more of gas when fermented at 30°C for 150 minutes, and 20g of dough prepared under condition 2 produces 50ml or more of gas when fermented at 38°C for 60 minutes, and 5 to 47 parts by weight of water, and is prepared at low speed for 1 to 8 minutes, and at medium speed and / A method for producing bread dough, comprising: or kneading at high speed for 1 to 10 minutes, then fermenting at 2 to 35°C for 2 to 72 hours to obtain a starter; and kneading at low speed for 1 to 8 minutes, and at medium and / or high speed for 1 to 30 minutes, the total ingredients for the main dough, which further include the starter and, as an additive during the main dough, 2 to 74 parts by weight of sugar (solid content), 1 to 6 parts by weight of salt, 5 to 35 parts by weight of oil and fat, and 2 to 35 parts by weight of water per 100 parts by weight of flour (dry weight) contained in the total dough, at low speed for 1 to 8 minutes, and at medium speed and / or high speed for 1 to 30 minutes. Condition 1: Mix 70 parts by weight of strong flour (dry weight), 23.2 parts by weight of refined sugar (solid content), 2.9 parts by weight of yeast (dry weight), and 39.8 parts by weight of water for 3 minutes. Condition 2: Mix 130 parts by weight of the dough obtained in Condition 1, 30 parts by weight of strong flour (dry weight), 44.3 parts by weight of maltose (solid content), 2.1 parts by weight of salt, 2.3 parts by weight of skim milk powder (dry weight), and 24.6 parts by weight of water for 5 minutes.

6. The method for producing bread dough according to claim 5, wherein the sugar in the kneading-added material contained in the entire kneading material is maltose.

7. A method for producing roll bread, comprising baking bread dough obtained by the manufacturing method described in claim 5 or 6.

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