Bread manufacturing method

Abstract

The present invention addresses the problem of developing a technique for manufacturing bread having excellent melt-in-the-mouth texture while having soft　texture that makes the bread easy to bite into.　By mixing both (a) a milk fat globule membrane and (b) a polyglycerol fatty acid ester into a bread dough, it is possible to manufacture bread having excellent melt-in-the-mouth texture while having soft texture that makes the bread easy to bite into.

Description

Method for producing bread

[0001] The present invention relates to a technique for producing bread having an excellent texture. In particular, the present invention relates to a technique for producing bread having an excellent texture in the mouth while making the texture of the bread soft and crispy.

[0002] Producing soft bread with a good texture is extremely important in the bread-making industry. In particular, bread with a light texture that is easy to chew even with a small force is also evaluated as a universal design food in recent years. For example, Patent Document 1 proposes producing soft bread by using pre-gelatinized wheat flour and α-amylase / pullulanase in combination.

[0003] Also, it is an important technical problem to make the baked bread difficult to collapse. For example, when "waist break" (caving) occurs in the bread after baking, the side surface of the bread bends inward and the appearance is damaged, so the commercial value is greatly reduced. As a method of preventing waist break by adding an additive to the bread dough, Patent Documents 2 to 3 propose suppressing waist break by adding calcium to the bread dough.

[0004] On the other hand, milk fat globule membrane (milk fat globule coat) is known as a milk-derived component. For example, Patent Document 4 describes that a milk fat globule membrane is blended into bread dough to impart a milk flavor to the bread.

[0005] JP-A-2004-129607, JP-A-2002-119196, JP-A-2002-186406, JP-A-7-236451

[0006] Generally, improving the crispness of bread makes the bread likely to aggregate during chewing. Therefore, it is considered extremely difficult technically to produce bread with excellent crispness and excellent melt-in-the-mouth at the same time. For example, when weak flour or the like is added to the raw material wheat flour to improve the crispness of bread, it is known that the bread during chewing is likely to aggregate and the melt-in-the-mouth of the bread is significantly reduced.

[0007] In light of these circumstances, the objective of the present invention is to develop a technology for producing bread that is soft and easy to bite, while also having excellent melt-in-the-mouth properties.

[0008] As a result of diligent research to solve the above problems, the inventors have succeeded in producing bread that is soft and easy to bite while also melting in the mouth by using (a) milk fat globule membrane and (b) polyglycerol fatty acid ester in combination, thus completing the present invention.

[0009] In other words, the present invention encompasses, but is not limited to, the following inventions: [1] A method for producing bread, comprising preparing bread dough by adding (a) milk fat globules and (b) polyglycerol fatty acid ester. [2] The method according to [1], wherein the bread is white bread. [3] The method according to [1] or [2], wherein the weight ratio of (a) / (b) added to the bread dough is 3 / 97 to 50 / 50. [4] The method according to [1] or [2], wherein (b) contains diglycerol fatty acid ester. [5] A method for producing bread by sponge and dough method, wherein the milk fat globules and polyglycerol fatty acid ester are added in the main kneading step. [6] The method according to [1] or [2], wherein the bread dough is yeast-containing bread dough. [7] The method according to [1] or [2], further comprising freezing the prepared bread dough and baking the frozen bread dough. [8] The method according to [3], wherein the amount of (a) added is 0.005 to 0.050% by weight. [9] A method for producing bread dough, comprising preparing bread dough by adding (a) milk fat globules and (b) diglycerin fatty acid ester.

[10] A method for improving the quality of bread, comprising preparing bread dough by adding (a) milk fat globules and (b) diglycerin fatty acid ester.

[11] Bread dough prepared by adding (a) milk fat globules and (b) diglycerin fatty acid ester.

[12] The bread dough according to

[11] , which is frozen bread dough.

[0010] According to the present invention, it is possible to produce bread that is soft and easy to bite while also melting in the mouth. The bread produced by the present invention has a large volume (small specific volume), is easy to bite when eaten, and melts quickly in the mouth. Furthermore, because the bread produced by the present invention has a light texture and is easy to chew, it is also suitable as a universal design food.

[0011] Furthermore, the bread produced by this invention is not only soft and light in texture, but also less prone to collapsing or losing its shape after baking. Generally, when bread is made larger in volume and softer, it tends to collapse easily or lose its shape after baking. However, the bread produced by this invention is not only soft, but also does not easily lose its shape.

[0012] Furthermore, the manufacturing method according to the present invention does not require the introduction of special manufacturing equipment, and offers good workability during manufacturing.

[0013] Figure 1 is a photograph showing the shape of the manufactured loaf of bread (Experiment 1, left: Example, right: Comparative example).

[0014] This invention relates to a technology for manufacturing bread. In this invention, by incorporating (a) milk fat globule membranes and (b) polyglycerol fatty acid esters into the bread dough, it is possible to produce bread that is soft and easy to bite while also having excellent melt-in-the-mouth properties.

[0015] Preparation of bread dough In the present invention, bread dough is prepared by combining (a) milk fat globule membranes and (b) polyglycerol fatty acid esters. In preparing bread dough, the raw material composition and manufacturing method are not particularly limited. Specifically, for example, bread dough can be produced by kneading (mixing) raw materials such as wheat flour, water, yeast, salt, and oils and fats.

[0016] The dough after kneading can be shaped and fermented as is normally done. Generally, when mass-producing bread dough industrially, the ingredients are kneaded in a large mixer to create the dough, then divided using a divider, then rounded into balls using a rounding machine, and then left to rise (bench time).

[0017] (a) Milk fat globule membrane In the present invention, a milk fat globule membrane is incorporated into the bread dough. The milk fat globule membrane (MFGM) is a membrane that covers milk fat globules and is composed of a lipid bilayer mainly composed of phospholipids and cholesterol and various membrane proteins. Milk fat globule membranes are sometimes used in various foods as a natural emulsifier, but in the present invention, both milk fat globule membranes and polyglycerol fatty acid esters are incorporated into the bread dough to produce bread that is soft and easy to bite while also having excellent melt-in-the-mouth properties.

[0018] In the present invention, the milk fat globule film is added to the bread dough in an amount of, for example, 0.005 to 0.050% by weight, or it may be added in amounts of 0.008 to 0.030% by weight or 0.010 to 0.020% by weight. The method of adding the milk fat globule film to the bread dough is not particularly limited; for example, it may be added together with polyglycerol fatty acid esters, or it may be added separately from polyglycerol fatty acid esters.

[0019] The milk fat globule membrane can be used without particular restrictions as long as it is suitable for food use; for example, commercially available formulations from food companies may be used. Formulations containing milk fat globule membranes are generally manufactured by concentrating or isolating the milk fat globule membrane component from raw materials such as milk, and may be in various forms such as powder, liquid, or paste.

[0020] The method for preparing the dough is not particularly limited and can be done by known methods. For example, the dough can be prepared by the sponge and dough method, the straight dough method, the short-time fermentation method, or the no-fermentation method. However, from the viewpoint of obtaining the more remarkable effects of the present invention, it is preferable to prepare the dough by the sponge and dough method.

[0021] Generally, the sponge and dough method is a method of making bread dough by first creating a sponge using all or part of the flour, and then adding the remaining flour and other ingredients to the sponge and kneading (final kneading). More specifically, in making bread dough using the sponge and dough method, for example, at least all or part of the flour that makes up the bread dough, yeast and water are used, and one or more of the following are added as needed: yeast food, oxidizing agents, enzymes and other dough improvers, emulsifiers, salt, sugars, and other raw materials and additives, and the mixture is kneaded, and then fermented under certain conditions to create a sponge. Next, at least the remaining flour, salt and water are added to this fermented sponge, and one or more of the following are added as needed: yeast food, oxidizing agents, enzymes and other dough improvers, emulsifiers, sugars, fats and oils, skim milk powder, and other raw materials and additives, and the mixture is kneaded (final kneading) to create bread dough, and this final dough is fermented (floor time) under certain conditions.

[0022] (b) Polyglycerin fatty acid ester In the present invention, polyglycerin fatty acid ester is added to the bread dough in addition to the milk fat globule film. Polyglycerin fatty acid ester is formed in which a fatty acid is ester-bonded to at least one of the hydroxyl groups of polyglycerin, which is a polymer of multiple glycerin molecules. In the present invention, not only diglycerin fatty acid ester but also decaglycerin fatty acid ester may be used. In the present invention, by using highly hydrophilic polyglycerin fatty acid ester in combination with the milk fat globule film, it is possible to produce bread that is soft and easy to bite while also having excellent melt-in-the-mouth properties.

[0023] In the present invention, the method of adding polyglycerin fatty acid ester to the bread dough is not particularly limited. Polyglycerin fatty acid ester can be used in amounts such as 0.02 to 0.50% by weight or 0.03 to 0.27% by weight relative to the bread dough, or it may be used in amounts such as 0.04 to 0.24% by weight or 0.06 to 0.18% by weight. In the present invention, milk fat globules and polyglycerin fatty acid ester are used in combination, but the combination ratio (by weight) is not particularly limited. For example, the milk fat globule / polyglycerin fatty acid ester ratio can be 3 / 97 to 50 / 50 or 5 / 95 to 20 / 80, or it may be 8 / 92 to 18 / 82 or 10 / 90 to 16 / 84.

[0024] Polyglycerol fatty acid esters can be used without particular restrictions as long as they are suitable for food use. The fatty acids constituting the polyglycerol fatty acid esters are not particularly limited, but examples include saturated or unsaturated fatty acid residues with 8 to 22 carbon atoms, such as stearic acid residues, palmitic acid residues, caprylic acid residues, capric acid residues, lauric acid residues, myristic acid residues, behenic acid residues, and oleic acid residues. In one embodiment, saturated fatty acids with 16 to 18 carbon atoms can be used as fatty acids, such as stearic acid residues and palmitic acid residues. The HLB of the polyglycerol fatty acid esters is not particularly limited, but may be, for example, 3 or more and less than 11, or 4 or more and less than 10, or 5 or more and less than 9, or 6 or more and less than 8.

[0025] The bread dough according to the present invention uses grain flour such as wheat flour as a raw material. The grain flour used as a raw material preferably contains wheat flour, but rice flour or rye flour may also be used. In one embodiment, 50% by weight or more of the grain flour may be wheat flour, 75% by weight or more may be wheat flour, or wheat flour alone may be used as the grain flour (100% by weight of wheat flour). Furthermore, when using a combination of grain flour, for example, rice flour and wheat flour, a premix of rice flour and wheat flour may be used, or rice flour and wheat flour may be added separately during mixing.

[0026] In this invention, when wheat flour is used as the grain flour, there are no particular restrictions on the type, origin, or variety of wheat flour used. For example, foreign-produced wheat may be used, or domestically produced wheat may be used. In addition, strong flour, extra-strong flour, semi-strong flour, medium flour, weak flour, whole wheat flour, etc., can be used as the wheat flour. In this invention, it is desirable to use strong flour as the raw grain flour because it can reliably develop the gluten network.

[0027] In this invention, in addition to milk fat globules, polyglycerol fatty acid esters, and cereal flour, other ingredients may be added to the bread dough. These other ingredients are not particularly limited to those usable in the production of bread, and include, for example, yeast food, sugars, salt, oils and fats, eggs, dairy products, thickeners, leavening agents, and active gluten. These can be used individually or in combination depending on the type of bread being produced.

[0028] In this invention, modifiers such as ascorbic acid and active gluten (vital gluten) may be added to the bread dough. In this invention, ascorbic acid refers to L-ascorbic acid, and any of the following may be used: ascorbic acid in its uncoated state, ascorbic acid coated with oil or fat, or ascorbic acid coated with a mixture of oil or fat and an emulsifier such as glycerin fatty acid ester. The amount of ascorbic acid used should be adjusted considering the bread-making properties and the quality of the bread after baking, but for example, it can be added in amounts of 3 ppm to 20 ppm or 5 ppm to 15 ppm relative to the flour. Active gluten can also be used in amounts of 0.1 to 10% by weight relative to the flour, for example.

[0029] Furthermore, ascorbic acid and activated gluten may be added individually, but they can also be added mixed and dispersed with one or more types of yeast food, enzymes, emulsifiers, and other dough improvers.

[0030] There are no particular restrictions on the fermentation and shaping of the dough after mixing the ingredients, and these can be carried out as appropriate using known methods. For example, fermentation can be carried out at a temperature of 25-30°C, or at 26-29°C or 27-28°C. The fermentation time can be any amount of time required to achieve the desired fermentation, and is not limited to this, but for example, it can be 3-6 hours or 4-5 hours. In the case of pre-fermentation, sugars such as glucose or sucrose can be added during the pre-fermentation mixing process to promote pre-fermentation and shorten the fermentation time.

[0031] In the present invention, frozen bread dough may be prepared and frozen. Frozen bread dough is dough for making bread that has been frozen, and can be obtained by freezing bread dough using a general method. The bread dough according to the present invention may or may not be fermented after mixing the ingredients and before freezing, and the temperature may be adjusted by using, for example, a cooling conveyor or by blowing air.

[0032] In this invention, frozen bread dough is used. Freezing of the bread dough can be carried out by known methods such as a freezer or oven, and is not particularly limited, but rapid freezing is preferred. The temperature at which the bread dough is frozen is not particularly limited, but for example, -60°C to -10°C is preferred, and -50°C to -20°C or -40°C to -30°C is more preferred. As long as the bread dough is frozen, the temperature is not particularly important, but it is preferable that the core temperature is -10°C or lower.

[0033] In one embodiment, the frozen bread dough of the present invention is stored in a container. The material of the container is not particularly limited, and resins, woods, metals, etc., can be used without restriction. For example, plastic containers made of polyethylene, polypropylene, polyethylene terephthalate, etc., can be used. The container may also be a flexible material such as a bag or film. Storing the frozen bread dough in a sealed state is particularly preferable because it more effectively suppresses quality deterioration during frozen storage, and appropriate treatments such as degassing may be performed. In the present invention, the period for storing the frozen bread dough is not particularly limited, but for example, it can be between 1 hour and 1 year, between 5 hours and 6 months, or between 10 hours and 3 months.

[0034] When producing bread from frozen dough according to the present invention, the frozen dough is thawed and then heated to produce the bread. The method of thawing the dough is not particularly limited, but it may be thawed at room temperature or the thawing time may be shortened by using a heating device.

[0035] In the present invention, bread is produced by baking the bread dough prepared as described above. The baking conditions for the bread are not particularly limited and can be appropriately selected according to the use and conditions. For example, when producing loaf bread using the present invention, the invention can be applied to both loaf bread and square loaf bread. When producing loaf bread (open-top bread), the bread can be baked without covering the baking pan, and when producing square loaf bread (Pullman bread), the bread can be baked with a lid on the baking pan.

[0036] The method of baking the bread is not particularly limited; for example, it can be baked in a gas-fired oven, an electric oven, or a steam convection oven, or the dough can be steamed in a steamer or fried in an oil bath.

[0037] In a preferred embodiment of the present invention, a loaf of bread with a mountain-shaped top is produced by the present invention. Here, the term "loaf of bread with a mountain-shaped top" is, in principle, a rectangular baking mold, which has a square or rectangular base and side walls that rise almost vertically from each of the four sides of the base and surround the mold on all four sides. The dough is placed in this mold, and after proofing, the bread is baked without covering the top with a lid.

[0038] Other types of bread besides sliced ​​bread include, for example, sweet buns (wrapped buns and long rolls), rolls such as table rolls, baguettes, croissants, pastries such as Danish pastries, hot dog buns, muffins, focaccia, pizza, and round buns (buns), and these types of bread can also be manufactured using the present invention. These types of bread are generally baked by placing them on a baking sheet or similar method.

[0039] The present invention will be described in more detail below with specific examples, but the present invention is not limited thereto. Unless otherwise specified, parts and percent in this specification are given on a weight basis, and numerical ranges are given including their endpoints.

[0040] Experiment 1. Production and evaluation of loaf bread. Loaf bread was produced using the sponge and dough method with wheat flour (strong flour) as the main flour.

[0041] First, 70 parts by weight of wheat flour, 2.2 parts by weight of yeast, and 40 parts by weight of water were mixed using a mixer (low speed for 3 minutes, high speed for 2 minutes, dough temperature at the starter stage: 24°C), and the mixture was fermented for 4 hours to obtain the starter dough.

[0042] Next, 30 parts by weight of wheat flour, 1.8 parts by weight of salt, 6 parts by weight of sugar, 5 parts by weight of oil and fat, 25 parts by weight of water, and other ingredients such as emulsifiers were added to this sponge dough, and the dough was kneaded using a mixer (kneading temperature during the main kneading process: 27°C). The following formulations were used as emulsifiers, and the amount of emulsifier added is as shown in the table below. The fatty acids that make up the fatty acid esters were mainly stearic acid and palmitic acid. (Emulsifiers) ・Milk fat globule membrane (Focus C, ADEKA, liquid formulation) ・Diglycerin fatty acid ester (Riken Vitamin, HLB: approximately 7.6) ・Monoglycerin fatty acid ester (Riken Vitamin, comparative example) ・Sucrose fatty acid ester (Mitsubishi Chemical, comparative example) ・Sodium stearoyl lactylate (SSL, Caravan Ingredients, comparative example) After that, a floor time of 25 minutes was taken, and then the dough was divided into 500g portions and rounded. Next, the dough was allowed to undergo intermediate fermentation (bench time) for 20 minutes, followed by degassing (rolling).

[0043] The rolled dough was curled and shaped into a rod, which was then folded into an M-shape and placed in a baking mold. Next, after a final fermentation at 38°C for 50 minutes, the dough was baked in an oven at 200°C for 35 minutes to produce a loaf of bread.

[0044] Regarding the bread produced as described above, the moistness, texture, elasticity, melt-in-the-mouth feel, and deliciousness as bread (overall evaluation) were evaluated in four grades according to the following criteria. The evaluation was conducted 18 hours after baking. ◎: Extremely good; ○: Good; △: Normal (same level as the control); ×: Bad. Here, for the moistness, a feeling of dryness was evaluated as bad, and a moist feeling was evaluated as good. For the texture, when no energy was required to chew the bread in the mouth, it was evaluated as good. Regarding the elasticity, when a state where force was required continued during chewing of the bread mass in the mouth, it was evaluated as having strong elasticity, and when no force was required during chewing or the state where force was required did not continue, it was evaluated as having weak elasticity. The melt-in-the-mouth feel was evaluated based on whether the bread mass comfortably changed to a state where it could be swallowed after the saliva had permeated it. In the series of processes from putting the bread in the mouth to swallowing it, the texture was the feel when chewing the bread, that is, a relatively initial texture, while the elasticity was the feel from putting the bread in the mouth until the saliva permeated the bread mass, and the melt-in-the-mouth feel was the texture in the latter half after the saliva had permeated the bread mass.

[0045] Also, the shape (appearance and internal structure) of the produced bread was evaluated visually. In Fig. 1, specific examples of bread with an excellent shape (left) and bread with a non-excellent shape (right) are shown. When the shape of the mountain-shaped bread is bad, the width becomes thinner towards the top (tapered), cracks occur on the upper surface, or breaks occur on the side surface.

[0046] The evaluation results are shown in a table. When only the milk fat globule membrane was added to the bread dough, although the moistness, elasticity, and melt-in-the-mouth feel were improved, the texture was not sufficient. Also, when only the diglycerin fatty acid ester was added to the bread dough, the texture and melt-in-the-mouth feel were improved, but the moistness and elasticity were not sufficient. On the other hand, when the milk fat globule membrane and the diglycerin fatty acid ester were added to the bread dough based on the present invention, the moistness, elasticity, and melt-in-the-mouth feel were improved, and the texture result was also good. Also, when the shape of the produced bread was evaluated, the bread produced based on the present invention was good without any occurrence of tapering, cracking, or breaking.

[0047] In addition, when an emulsifier other than diglycerin fatty acid ester was used in combination with the milk fat globule membrane, excellent effects as in the present invention were not obtained. That is, when the milk fat globule membrane and glycerin fatty acid ester were used in combination, the crispness, elasticity, and melt-in-the-mouth property were not sufficient. Also, when the milk fat globule membrane and sucrose fatty acid ester were used in combination, the crispness, elasticity, and melt-in-the-mouth property were not sufficient. Further, when the milk fat globule membrane and sodium stearoyl lactate were used in combination, the crispness was not sufficient, the elasticity was too strong, and the melt-in-the-mouth property was poor. From these results, it was considered that the excellent effects of the present invention were exhibited by using the milk fat globule membrane and polyglycerol fatty acid ester in combination.

[0048] Although the details of the reason why excellent bread can be obtained by the present invention are not clear, it is considered that this is because the gluten network in the bread dough was optimized by using the milk fat globule membrane and polyglycerol fatty acid ester in combination.

[0049] Experiment 2. Production and evaluation of bread (frozen bread dough) 2-1. Bread dough prepared using wheat flour (strong flour) as mountain-shaped bread flour was frozen, and mountain-shaped bread was produced using the frozen bread dough.

[0050] First, 100 parts by weight of wheat flour, 5 parts by weight of yeast, 1.8 parts by weight of salt, 12 parts by weight of sugar, 10 parts by weight of oil, 67 parts by weight of water, and raw materials such as an emulsifier were mixed with a mixer to prepare bread dough (after mixing the ingredients other than oil at low speed for 3 minutes and high speed for 6 minutes, oil was added and kneaded at low speed for 3 minutes and high speed for 10 minutes, kneading temperature: about 20°C). The following preparations were used as the emulsifier, and the addition amount of the emulsifier was as shown in the following table. The fatty acids constituting the fatty acid ester were mainly stearic acid and palmitic acid. (Emulsifier) - Milk fat globule membrane (Focus C, ADEKA, liquid preparation) - Diglycerin fatty acid ester (Riken Vitamin, HLB: about 7.6) Then, after taking a floor time of 20 minutes, the dough was divided into 80 g portions and rounded into dough balls. Subsequently, intermediate fermentation (bench time) was carried out for 10 minutes, and degassing (rolling) was performed. Next, the bread dough was rapidly frozen using a blast freezer (-35°C, 40 minutes), and the bread dough was stored frozen for 3 days.

[0051] After thawing the frozen dough (at room temperature for 80 minutes), 4 to 5 dough balls were combined into one 360g ball, and a bench rest was allowed for 30 minutes. The dough was then shaped into a ball and placed in a baking pan. Next, the dough underwent a final fermentation at 29°C for 125 minutes, and then baked in an oven at 180°C for 30 minutes to produce a loaf of bread.

[0052] The loaves of bread produced as described above were evaluated three hours after baking based on the following criteria for moistness, bite, elasticity, melt-in-the-mouth quality, and overall deliciousness (overall evaluation) on a four-point scale. In addition, the shape (external appearance and internal structure) of the produced loaves of bread was visually evaluated. ◎: Excellent ○: Good △: Average (same as the control) ×: Poor

[0053] 2-2. Rolls The ingredients were mixed and kneaded in the same manner as in 2-1 to prepare the dough. The dough was divided into 40g portions, then allowed to rise for 10 minutes (bench time), degassed (rolled), and shaped into rolls. Next, the dough was rapidly frozen using a blast freezer (-35°C, 40 minutes), and stored frozen for 3 days.

[0054] After thawing the frozen bread dough (at room temperature for 50 minutes), it was placed on a baking sheet, and after a final fermentation at 29°C for 70 minutes, it was baked in an oven at 200°C for 11 minutes to produce rolls.

[0055] The results of evaluating the bread produced as described above, in the same manner as in Experiment 2-1, are shown below.

[0056] Experiment 3. Manufacturing Example 3-1. Square loaf bread was manufactured using the sponge and dough method, in the same manner as Sample 5 in Experiment 1, except that a lid was placed on the top surface of the square loaf bread baking mold. The square loaf bread manufactured according to the present invention was soft and easy to bite, similar to the mountain-shaped loaf bread, while also having excellent melt-in-the-mouth properties.

[0057] 3-2. Raisin Bread A loaf of raisin bread was produced using the sponge and dough method, in the same manner as Sample 5 in Experiment 1, except that 80 parts by weight of raisins were added. The raisin bread produced by the present invention was soft and easy to bite, yet had excellent melt-in-your-mouth properties.

[0058] 3-3. Rolls First, mix 70 parts by weight of wheat flour (strong flour), 3 parts by weight of yeast, 5 parts by weight of sugar, and 40 parts by weight of water using a mixer (low speed for 2 minutes, high speed for 2 minutes, dough temperature at the starter stage: 24°C), and let it ferment for 2 hours to obtain a sweetened starter dough.

[0059] Next, to this sweetened sponge dough, 30 parts by weight of wheat flour (strong flour), 15 parts by weight of sugar, 1.5 parts by weight of salt, 10 parts by weight of oil and fat, 20 parts by weight of water, and other ingredients such as emulsifiers are added, and the dough is kneaded using a mixer (kneading temperature during this kneading process: 28°C). Milk fat globules and diglycerin fatty acid esters are added to the dough at a concentration of 0.015% by weight and 0.09% by weight, respectively.

[0060] After a 25-minute floor time, the dough is divided into 35g portions and rounded. Then, it is allowed to rise for 20 minutes (bench time) and degassed (rolled).

[0061] Next, the rolled dough is curled up and shaped into a rod, which is then placed on a baking sheet. After a final fermentation at 37-38°C for 50 minutes, the rolls are baked in an oven at 210-240°C for 8-9 minutes to produce the rolls.

[0062] 3-4. Sweet bread (anpan) First, mix 70 parts by weight of wheat flour (strong flour), 3 parts by weight of yeast, 3 parts by weight of sugar, and 40 parts by weight of water using a mixer (low speed for 2 minutes, high speed for 2 minutes, dough temperature in the starter stage: 26°C), and let it ferment for 2 hours to obtain a sweetened starter dough.

[0063] Next, to this sweetened sponge dough, 30 parts by weight of wheat flour (strong flour), 0.6 parts by weight of salt, 25 parts by weight of sugar, 6 parts by weight of oil and fat, 20 parts by weight of water, and other ingredients such as emulsifiers are added, and the dough is kneaded using a mixer (kneading temperature during this kneading process: 28°C). Milk fat globules and diglycerin fatty acid esters are added to the dough at a concentration of 0.015% by weight and 0.09% by weight, respectively.

[0064] After a 40-minute floor time, the dough is divided into 35g portions and rounded. Then, it is allowed to rise for 20-30 minutes (bench time) and degassed (rolled).

[0065] Next, 35g of red bean paste is wrapped in the rolled-out bread dough and shaped, then placed on a baking sheet. After a final fermentation at 35°C for 50 minutes, the bread is baked in an oven at 200°C for 8-9 minutes to produce the anpan (sweet bean paste buns).

[0066] 3-5. Danish Pastry (Croissant) First, 100 parts by weight of wheat flour, 1.7 parts by weight of dry yeast, 2.2 parts by weight of salt, 5 parts by weight of sugar, 60 parts by weight of water, and other ingredients such as emulsifier are mixed together using a mixer (at low speed for 7 minutes, mixing temperature: 22°C) to obtain croissant dough. For the wheat flour, a blend of strong flour and weak flour in a 7:3 ratio is used, and milk fat globule membrane and diglycerin fatty acid ester are added to the dough at 0.015% by weight and 0.09% by weight, respectively.

[0067] Next, after a 60-minute floor time, the dough is divided into 2kg portions and rounded. Then, it is allowed to rise for 60 minutes and cooled at 4°C for 14 hours. The cooled dough is rolled out in a room at around 16°C until it is about 8-12mm thick, and 30 parts by weight of butter are wrapped around it, folding until there are 27 layers of fat, and then the dough is rolled out until it is about 3mm thick. After that, the dough is cut into triangles so that each triangle weighs 50g, then rolled up into a croissant shape and placed on a baking sheet. After a final rise at 28°C for 60 minutes, the croissants are baked in an oven at 230°C for 12 minutes.

[0068] 3-6. Pie (Apple Pie) First, the ingredients such as 100 parts by weight of wheat flour, 0.5 parts by weight of yeast, 2 parts by weight of salt, 5 parts by weight of oil and fat, 50 parts by weight of water, and emulsifier are mixed together using a mixer (at low speed for 20 minutes, mixing temperature: 18-20°C) to obtain apple pie dough. For the wheat flour, a blend of strong flour and weak flour in a 6:4 ratio is used, and the milk fat globule membrane and diglycerin fatty acid ester are added to the dough at 0.015% by weight and 0.09% by weight, respectively.

[0069] Next, after a 60-minute floor time, the dough is divided into 2kg portions and rounded. Then, it is allowed to rise for 60 minutes and cooled at 4°C for 14 hours. Next, the dough is rolled out to a thickness of approximately 10-15 mm, 50 parts by weight of fat is wrapped around it and folded until there are 9 layers of fat, and then cooled at 4°C for 30 minutes. Next, the dough is rolled out and folded until there are 81 layers of fat, and then rolled out to a thickness of approximately 3 mm. After that, the dough is cut into squares weighing 80g each, filled with 50g of apple preserves, shaped, and placed on a baking sheet. After a final rise at 28°C for 60 minutes, the apple pies are baked in an oven at 200-220°C for 30-35 minutes.

[0070] 3-7. French Bread First, mix together 100 parts by weight of wheat flour (strong flour), 0.5 to 0.6 parts by weight of dry yeast, 2 parts by weight of salt, 66 to 67 parts by weight of water, emulsifier, and other ingredients using a mixer (6 minutes at low speed, 30 seconds at high speed, kneading temperature during the mixing process: 24.5°C) to obtain French bread dough. Milk fat globules and diglycerin fatty acid ester are added to the dough at 0.015% by weight and 0.09% by weight, respectively.

[0071] Next, after a 180-minute floor time, the dough is divided into 350g portions and rounded. Then, it is allowed to rise for 20 minutes (bench time) and degassed (rolled).

[0072] Next, the rolled dough is placed in a baguette molder and shaped into a rod. After a final fermentation at 28°C for 70-80 minutes, the dough is scored, and immediately after being placed in the oven, steam is added, and it is baked at 230°C for 35 minutes to produce French bread.

Claims

1. A method for producing bread, comprising preparing bread dough by adding (a) milk fat globule membrane and (b) polyglycerol fatty acid ester.

2. The method according to claim 1, wherein the bread is sliced ​​bread.

3. The method according to claim 1 or 2, wherein the weight ratio of (a) / (b) added to the bread dough is 3 / 97 to 50 / 50.

4. The method according to claim 1 or 2, wherein (b) comprises a diglycerol fatty acid ester.

5. A method for producing bread by sponge and dough method, wherein milk fat globules and polyglycerol fatty acid esters are added in the main kneading step, according to claim 1 or 2.

6. The method according to claim 1 or 2, wherein the bread dough is a bread dough containing yeast.

7. The method according to claim 1 or 2, further comprising freezing the prepared bread dough and baking the frozen bread dough.

8. The method according to claim 3, wherein the amount of (a) added is 0.005 to 0.050% by weight.

9. A method for producing bread dough, comprising preparing bread dough by adding (a) milk fat globule membrane and (b) diglycerin fatty acid ester.

10. A method for improving the quality of bread, comprising preparing bread dough by adding (a) milk fat globule membrane and (b) diglycerol fatty acid ester.

11. Bread dough prepared by adding (a) milk fat globule membrane and (b) diglycerol fatty acid ester.

12. The bread dough according to claim 11, which is frozen bread dough.

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