Highly-hydrated-bread-dough improvement agent

Abstract

A highly-hydrated-bread-dough improvement agent according to the present invention contains processed starch that is derived from a non-waxy type of starch. The processed starch has a sedimentation volume of 0.5–1.3 ml, produces a glucose concentration of 0.1–0.6 mg / ml under specific conditions, and is 10–75 wt% starch grains that have a long diameter of less than 149 μm, 20–40 wt% starch grains that have a long diameter of at least 149 μm but less than 249 μm, and 2–60 wt% starch grains that have a long diameter of at least 249 μm but less than 420 μm.

Description

Improver for High-Water Bread Dough

[0001] The present disclosure relates to an improver for high-water bread dough.

[0002] In recent years, "high-water bread" (also referred to as high-hydration bread), which is obtained by heat-cooking bread dough with a higher water content than conventional bread dough, has become popular in bakeries. High-water bread is produced by increasing the water content to achieve a chewy texture; however, since the dough becomes extremely sticky and syneresis occurs, modified starch with high water retention capacity is sometimes used in industrial production. Nevertheless, high-water bread produced using modified starch has the problem that it does not achieve a large volume and ends up having an elastic, firm texture.

[0003] Patent Document 1 discloses a method for producing bread, characterized in that α-crosslinked starch having a swelling degree of 4.0 to 35 is added in an amount of 0.5 to 10% by weight relative to raw material grain flour mainly composed of wheat flour, so as to economically provide bread having a soft texture and improved quality deterioration over time. In Example 15, it describes bread dough produced by blending 78 parts by weight of water, 1 part by weight of dry yeast, 0.1 parts by weight of yeast food, 6 parts by weight of sugar, 2 parts by weight of salt, 5 parts by weight of shortening, and 2 parts by weight of skimmed milk powder with respect to 95.5 parts by weight of strong wheat flour and 4.5 parts by weight of α-crosslinked starch. When the moisture content of the bread dough is calculated on the premise of the typical moisture content of each raw material, the water content is 78% by weight (equal to 49.4% by weight of dough moisture (calculated value)) relative to 100% by weight of the grain flour.

[0004] Patent Document 2 describes a method for producing bread, which includes a step of kneading a raw material powder consisting of grain flour, starch containing pregelatinized starch, and gluten, and a material containing water to prepare dough, wherein the blending amount of water is 75 to 110 parts by mass relative to 100 parts by mass of the raw material powder, so as to provide bread that has a high moisture content, is soft, and is resistant to retrogradation, as well as a production method compatible with mechanical bread-making of such bread.

[0005] Japanese Patent Application Laid-Open No. 04-091744, Japanese Patent Application Laid-Open No. 2019-180254

[0006] However, even when the α-crosslinked starch with a swelling degree of 4.0 to 35 described in Patent Document 1 is added to a high-hydration bread dough, the dough becomes sticky after floor fermentation, making it difficult to divide, round, and shape, and the volume of the bread after baking is also small.

[0007] According to the manufacturing method in Patent Document 2, it is necessary to add a predetermined amount of gluten in addition to pregelatinized starch, and the bread produced by heating it ends up being smaller in volume and having a harder, more elastic texture.

[0008] The purpose of this disclosure is to provide a dough improver for high-hydration bread dough that suppresses stickiness of the dough while producing high-hydration bread with a large volume after cooking, and a soft and chewy texture.

[0009] As a result of diligent research to solve the above problems, the inventors have found that a modified starch for high-hydration bread dough containing modified starch derived from non-waxy species, wherein the settling volume is within a specific range, the glucose concentration produced under specific conditions is within a specific range, and the particle size distribution is within a specific range, can provide a high-hydration bread dough that suppresses stickiness of the dough while producing high-hydration bread with a large volume after heating and a soft, chewy texture, leading to this disclosure.

[0010] In other words, this disclosure relates to a modifier for high-hydration bread dough, which contains modified starch derived from a non-waxy species, having a settling volume of 0.5 to 1.3 ml, a glucose concentration produced under specific conditions of 0.1 to 0.6 mg / ml, a proportion of starch particles with a major diameter of less than 149 μm of 10 to 75% by weight, a proportion of starch particles with a major diameter of 149 μm or more and less than 249 μm of 20 to 40% by weight, and a proportion of starch particles with a major diameter of 249 μm or more and less than 420 μm of 2 to 60% by weight.

[0011] According to this disclosure, it is possible to provide a dough improver for high-hydration bread dough that suppresses stickiness of the dough while producing high-hydration bread with a large volume after heating, and a soft and chewy texture.

[0012] The embodiments of this disclosure are described below, but the present invention is not limited to these embodiments.

[0013] This embodiment relates to a dough improver for high-hydration bread dough, which contains modified starch derived from a non-waxy variety, having a settling volume of 0.5 to 1.3 ml, a glucose concentration produced under specific conditions of 0.1 to 0.6 mg / ml, a proportion of starch particles with a major diameter of less than 149 μm of 10 to 75% by weight, a proportion of starch particles with a major diameter of 149 μm or more and less than 249 μm of 20 to 40% by weight, and a proportion of starch particles with a major diameter of 249 μm or more and less than 420 μm of 2 to 60% by weight. According to the dough improver for high-hydration bread dough of this embodiment, a dough with reduced stickiness and high extensibility can be obtained, and with this dough, a high-hydration bread with a large volume after heating and a soft, chewy texture can be obtained. The moisture content of the "high-hydration bread dough" in which the high-hydration bread dough improver of this embodiment can be used is not particularly limited, but for example, it may be 47 to 57% by weight, and 42 to 52% by weight as bread after heating.

[0014] (Modified Starch) The modified starch contained in the above-mentioned additive for high-hydration bread dough is derived from non-waxy seeds. If the modified starch is derived from waxy seeds, the bread may end up with a hard and elastic texture. The origin of the modified starch and the unprocessed starch used as its raw material is not particularly limited as long as it is derived from non-waxy seeds. For example, non-waxy plant materials commonly used for modified starch include tapioca, corn, rice, sweet potato, sago, mung bean, pea, wheat, and potato, and at least one selected from this group can be used. Among these, at least one selected from the group consisting of tapioca, corn, and potato is preferred because it results in a larger volume of bread after cooking and a better chewy and soft texture.

[0015] The modified starch contained in the aforementioned high-hydration bread dough improver has a settling volume of 0.5 to 1.3 ml. The settling volume is preferably 0.5 to 1.1 ml, and more preferably 0.5 to 1.0 ml. If it is less than 0.5 ml, the bread dough may become too firm, resulting in a smaller volume of bread after cooking or insufficient softness in texture. If it is greater than 1.3 ml, the stickiness of the dough may not be suppressed, or the volume of bread after cooking may be reduced.

[0016] The aforementioned sedimentation volume refers to the volume of particles that settle at the bottom of a container when a suspension of modified starch is allowed to stand. The sedimentation volume of the modified starch can be measured by the following method: [Measurement method] (1) Dissolve 30 g of calcium chloride in 100 ml of water to prepare a calcium chloride aqueous solution. (2) Weigh 150 mg of modified starch into a test tube. (3) Add 15 ml of the calcium chloride aqueous solution from (1) and mix. (4) Heat in a boiling water bath for 10 minutes. (5) Cool immediately after heating with running water. (6) Transfer 10 ml of the aqueous solution from (5) to a 10 ml graduated cylinder or a graduated tube and let it stand overnight. (7) Measure the volume (ml) of the precipitate.

[0017] The smaller the sedimentation volume, the higher the degree of crosslinking of the modified starch. Specifically, modified starch with a sedimentation volume of less than 0.5 ml has a very high degree of crosslinking, modified starch in the range of 0.5 to 1.3 ml has a relatively high degree of crosslinking, modified starch in the range of more than 1.3 ml up to 1.5 ml has a relatively low degree of crosslinking, and modified starch with a sedimentation volume of more than 1.5 ml has a very low degree of crosslinking.

[0018] The modified starch contained in the aforementioned high-hydration bread dough improver has a glucose concentration of 0.1 to 0.6 mg / ml produced under the following conditions. The glucose concentration is preferably 0.1 to 0.4 mg / ml, and more preferably 0.1 to 0.3 mg / ml. If it is less than 0.1 mg / ml, the bread dough will become too firm, the volume of the bread after cooking will be small, and the texture may be lacking in softness. If it exceeds 0.6 mg / ml, the volume of the bread after cooking may be small, the texture may be lacking in softness, or the stickiness of the dough may not be suppressed.

[0019] Under the following conditions, the lower the glucose concentration produced, the higher the amylase digestion resistance of the starch. Specifically, modified starch with a glucose concentration of less than 0.1 mg / ml has very high amylase digestion resistance, modified starch in the range of 0.1 to 0.6 mg / ml has relatively high amylase digestion resistance, modified starch in the range of over 0.6 mg / ml up to 1.0 mg / ml has relatively low amylase digestion resistance, and modified starch with a glucose concentration exceeding 1.0 mg / ml has very low amylase digestion resistance.

[0020] The conditions for measuring the glucose concentration produced from modified starch are as follows: (1) Place 100 mg of the modified starch in a glass centrifuge tube and preheat at 40°C for 5 minutes. Add 1 ml of a 5.0% α-amylase aqueous solution (containing 100 mM acetate buffer and 5 mM calcium chloride, pH 5.0) (Sumizyme® AS, manufactured by Shin Nippon Chemical Industries, Ltd.) which has been preheated at 40°C for 5 minutes. Stir with a vortex mixer for approximately 5 seconds and allow to react at exactly 40°C for 60 minutes from the addition of the enzyme (α-amylase). (2) Add 8 ml of dilute sulfuric acid to the reaction solution from (1) to stop the reaction, and centrifuge at a relative centrifugal force of 1000 × g for 5 minutes. Here, dilute sulfuric acid is a 2.0 wt% sulfuric acid aqueous solution. (3) Add 100 μl of amyloglucosidase solution to 100 μl of the supernatant after centrifugation in (2) and stir with a vortex mixer for about 5 seconds, then react at 40°C for 10 minutes. Here, the amyloglucosidase solution can preferably be the amyloglucosidase solution from "Bottle 2" included in the "Damaged Starch Analysis Kit" (manufactured by Megazyme), diluted 10 times with 100 mM acetate buffer. (4) Add 4 ml of GOPOD reagent (a solution obtained by diluting 50 ml of GOPOD reagent buffer from "Bottle 3" included in the "Damaged Starch Analysis Kit" (manufactured by Megazyme) with distilled water to 1 L and dissolving the entire amount of GOPOD reagent enzyme from "Bottle 4") to the reaction solution from (3) and let stand at 40°C for 20 minutes to develop color. The GOPOD reagent enzyme is a reagent containing glucose oxidase / peroxidase and 4-aminoantipyrine. (5) Measure the absorbance of the color-developing solution from (4) at 510 nm. (6) As a blank, add 4 ml of GOPOD reagent to 200 μl of 100 mM acetate buffer and let stand at 40°C for 20 minutes, then measure the absorbance at 510 nm. Subtract the absorbance of the blank from the absorbance obtained in (5) to obtain the absorbance of the modified starch sample reacted with α-amylase. (7) Calculate the glucose concentration (mg / ml) of the modified starch sample reacted with α-amylase from (6) using the calibration curve created with the "glucose standard" included with the "damaged starch analysis kit" (Megazyme).The calibration curve prepared using the glucose standard was obtained by adding 100 μl of 100 mM acetate buffer to 100 μl of glucose standard solution (glucose 1.5 mg / ml, 0.2 wt% benzoic acid solution), and adding 4 ml of GOPOD reagent to each of these solutions and letting them stand at 40°C for 20 minutes. The absorbance of the colored solution was measured under the same conditions as the colored solution in (4) above, and the absorbance of the blank was subtracted to obtain a regression line with absorbance on the X axis and glucose concentration on the Y axis. (8) The glucose concentration (mg / ml) in the modified starch sample that has not undergone the α-amylase reaction was obtained in the same manner as in the procedures in (1) to (7) above, except that 100 mM acetate buffer was used instead of the α-amylase aqueous solution in (1). (9) The glucose concentration produced from the modified starch is obtained by subtracting the glucose concentration in the modified starch sample that has not undergone the α-amylase reaction, obtained in (8), from the glucose concentration of the modified starch sample that has undergone the α-amylase reaction, calculated in (7) above.

[0021] The particle size distribution of the modified starch contained in the aforementioned high-hydration bread dough improver is such that 10 to 75% by weight of starch particles with a major diameter of less than 149 μm, 20 to 40% by weight of starch particles with a major diameter of 149 μm or more and less than 249 μm, and 2 to 60% by weight of starch particles with a major diameter of 249 μm or more and less than 420 μm.

[0022] The proportion of starch particles with a major diameter of less than 149 μm is preferably 40 to 75% by weight, and more preferably 50 to 75% by weight. If the proportion of starch particles with a major diameter of less than 149 μm is less than 10% by weight, the volume of the bread after cooking may be small, and the texture may not be soft enough. If it exceeds 75% by weight, the stickiness of the dough may not be suppressed.

[0023] The proportion of starch granules with a major diameter of 149 μm or more and less than 249 μm is preferably 23 to 40% by weight, and more preferably 26 to 40% by weight. If the proportion of starch granules with a major diameter of 149 μm or more and less than 249 μm is less than 20% by weight, the volume of the bread after cooking may be small, and the texture may not be soft enough. If it exceeds 40% by weight, the stickiness of the dough may not be suppressed.

[0024] The proportion of starch granules with a major diameter of 249 μm or more and less than 420 μm is preferably 2 to 30% by weight, and more preferably 2 to 10% by weight. If the proportion of starch granules with a major diameter of 249 μm or more and less than 420 μm is less than 2% by weight, the stickiness of the dough may not be suppressed, and if it exceeds 60% by weight, the volume of the bread after cooking may be small, or the texture may be not soft enough.

[0025] The particle size of the modified starch refers to the longest diameter of the granular modified starch particles and can be measured by the sieving method. The sieving method involves preparing stainless steel sieves with different mesh sizes as shown below, sieving 100g of modified starch from the sieve with the largest mesh size, and measuring the weight of the modified starch remaining in each sieve to obtain data on the particle size distribution. Mesh sizes: 1800μm, 1250μm, 900μm, 630μm, 420μm, 249μm, 149μm, 106μm, 75μm, 45μm

[0026] The modified starch may be a single type of modified starch or a mixture of two or more types of modified starch, provided that the sedimentation volume, the glucose concentration produced under the conditions, and the particle size distribution are within the specified range. When a mixture of two or more types of modified starch is used, the mixture of modified starches should be derived from non-waxy species, and the sedimentation volume, the glucose concentration produced under the conditions, and the particle size distribution should be within the specified range.

[0027] The modified starch is starch that has been subjected to general chemical and / or physical treatments compared to unprocessed starch, and has water solubility such that the glucose concentration produced under at least the above conditions can be measured. From the viewpoint of imparting such water solubility, alpha-gelatinization is necessary as a chemical and / or physical treatment. Examples of chemical and / or physical treatments other than alpha-gelatinization include acetylation, esterification, etherification, hydroxypropylation, crosslinking such as phosphate crosslinking and adipic acid crosslinking, oxidation, acid treatment, oil and fat processing, and enzymatic treatment, and it is preferable that the modified starch has been subjected to at least one treatment selected from this group in addition to alpha-gelatinization. From the viewpoint of increasing water retention in the dough and suppressing stickiness of the dough, among these modified starches, modified starch that has undergone alpha-gelatinization and crosslinking reactions is preferred, and at least one modified starch selected from alpha-phosphate crosslinked starch and alpha-acetylated adipic acid crosslinked starch is more preferred. Among alpha-phosphate crosslinked starches, alpha-hydroxypropylated phosphate crosslinked starch is particularly preferred.

[0028] Starch phosphate crosslinking refers to a process that uses sodium trimetaphosphate or phosphorus oxychloride to crosslink the hydroxyl groups within or between the molecules of starch, thereby suppressing swelling and gelatinization of starch granules. The processing method can be standardized. Specifically, for example, an alkaline agent such as sodium hydroxide, calcium hydroxide, or sodium carbonate is added to the raw material starch in the presence of water to adjust the pH to 8-12. Then, a crosslinking agent, such as sodium trimetaphosphate or phosphorus oxychloride, is mixed with sodium sulfate or sodium chloride, and the mixture is stirred at 10-50°C for 1-25 hours to carry out the crosslinking reaction. The degree of phosphate crosslinking can be appropriately adjusted by the amount of crosslinking agent added, the temperature and time of the crosslinking reaction, etc.

[0029] Acetylated adipic acid crosslinking of starch refers to a processing method that suppresses swelling and gelatinization of starch granules by crosslinking intramolecular or intermolecular hydroxyl groups of starch with acetylated adipic acid using an acetylated adipic acid crosslinking reaction solution. The processing method can be followed according to standard procedures. Specifically, for example, to the raw material starch, an alkaline agent such as sodium hydroxide, calcium hydroxide, or sodium carbonate is added in the presence of water to adjust the pH to 7-10. Then, an acetylated adipic acid crosslinking reaction solution, prepared by dissolving adipic acid in acetic anhydride, is added over a predetermined time while adding the alkaline agent to maintain the pH, and the crosslinking reaction is carried out by stirring. The degree of acetylated adipic acid crosslinking can be appropriately adjusted by the amount of crosslinking agent added, the temperature and time of the crosslinking reaction, etc.

[0030] Hydroxypropylation is a process in which a hydroxypropyl group is added to starch via an ether bond using propylene oxide or the like. The processing method can be standardized, and the degree of hydroxypropylation can be appropriately adjusted by the amount of propylene oxide added, the pH during the reaction, the temperature, and the time. Hydroxypropylated phosphate cross-linked starch can be produced by hydroxypropylating phosphate cross-linked starch.

[0031] Furthermore, gelatinization of starch can be achieved by suspending starch in water, heating it, and drying it. Gelatinized phosphate cross-linked starch can be obtained by suspending phosphate cross-linked starch in water, heating it, and drying it. The processing method can be standardized; specifically, for example, after performing a phosphate cross-linking reaction, neutralization with hydrochloric acid or sulfuric acid, washing with water, and then heat-treating and drying the resulting slurry in a drum dryer or spray dryer. Gelatinized acetylated adipate cross-linked starch and gelatinized hydroxypropylated phosphate cross-linked starch can be obtained in the same manner as gelatinized phosphate cross-linked starch, except that acetylated adipate cross-linked starch and hydroxypropylated phosphate cross-linked starch are used as raw materials, respectively. The degree of gelatinization can be appropriately adjusted by heating temperature and time, etc.

[0032] The modified starch requires gelatinization, and the degree of gelatinization of the modified starch is not particularly limited as long as the glucose concentration produced under the conditions is measurable and the glucose concentration is within the specified range, but it is preferable that the starch granules do not disintegrate and cold water solubility is obtained. Here, cold water may be, for example, water at 0 to 30°C, and solubility can be determined if an increase in viscosity is observed when suspended in cold water. The higher the degree of gelatinization, and the greater the degree of swelling and disintegration, the higher the glucose concentration produced under the conditions tends to be. The lower the degree of gelatinization, and the less the degree of swelling and disintegration, the lower the glucose concentration produced under the conditions tends to be.

[0033] The degree of gelatinization of the modified starch can be determined by measuring the viscosity of the cold water to which the modified starch has been added. Furthermore, the state of starch granule disintegration can be determined by directly observing the starch granules under a microscope.

[0034] The degree of crosslinking of the modified starch is not particularly limited as long as the sedimentation volume, the glucose concentration produced under the conditions, and the particle size distribution are within the specified range, but a higher degree is preferable as long as it does not hinder gelatinization. The higher the degree of crosslinking of the modified starch, especially the degree of crosslinking with phosphoric acid and adipic acid, the lower the glucose concentration produced under the conditions tends to be. The lower the degree of crosslinking of the modified starch, especially the degree of crosslinking with phosphoric acid and adipic acid, the higher the glucose concentration produced under the conditions tends to be.

[0035] Of the physical properties of the modified starch that can be changed by the aforementioned chemical and / or physical treatments, the degree of gelatinization and the degree of crosslinking have a relatively large effect on the sedimentation volume and the glucose concentration produced under the aforementioned conditions. Therefore, the glucose concentration can be easily adjusted by adjusting the degree of gelatinization and the degree of crosslinking.

[0036] The amount of modified starch in the aforementioned high-hydration bread dough improver is preferably 20% by weight or more, more preferably 50% by weight or more, and may be 100% by weight or less.

[0037] Said improver for highly hydrated bread dough may contain optional ingredients as needed in addition to the processed starch. The optional ingredients in said improver for highly hydrated bread dough are ingredients that can be incorporated into bread dough together with said processed starch, and examples of said optional ingredients include oxidizing agents, reducing agents, enzymes, emulsifiers, proteins, saccharides or other sweetening components, salts, thickeners, unprocessed starch, yeast food, cereals, dietary fibers, acidulants, flavoring agents, pH adjusters, antioxidants, spices, coloring components, amino acids, powdered fats and oils, and the like. Said improver for highly hydrated bread dough may be prepared by premixing said processed starch with optional ingredients before being incorporated into bread dough, and may be, for example, a powdery dough improver mixed with an excipient.

[0038] Examples of the oxidizing agent and reducing agent include ascorbic acid, cystine, potassium bromate, cysteine, glutathione, dried yeast, and the like.

[0039] Examples of the enzymes include α-amylase, maltogenic α-amylase, β-amylase, glucoamylase, glucosyltransferase, lipase, phospholipase, glucose oxidase, cellulase, hemicellulase, xylanase, protease, transglutaminase, and the like.

[0040] Examples of the emulsifiers include monoglycerides, monoglyceride derivatives bound with organic acids such as diacetyl tartaric acid monoglyceride, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and the like.

[0041] Examples of the proteins include vegetable proteins such as soybean flour, soybean protein, pea protein and wheat protein, and animal proteins such as egg protein and milk protein. Said protein may be a purified protein, or may be a protein contained in raw materials such as soybean flour, eggs and milk.

[0042] Examples of saccharides and other sweetening components include monosaccharides such as glucose, fructose, galactose, and arabinose; disaccharides such as sucrose, maltose, lactose, trehalose, palatinose, and cellobiose; trisaccharides such as maltotriose; oligosaccharides; sugar alcohols; polysaccharides such as starch, starch hydrolysates, and inulin (such as agave inulin); and sweeteners such as stevia and aspartame.

[0043] Examples of salts include sodium chloride, potassium chloride, magnesium chloride and the like.

[0044] Examples of thickeners include xanthan gum, guar gum, methyl cellulose, hydroxymethyl cellulose, carrageenan, tamarind gum, locust bean gum, gellan gum, agar, gelatin, alginic acids, propylene glycol ester, pectin, glucomannan, curdlan, cellulose nanofiber, gum arabic, tara gum, pullulan and the like. The thickener does not impart a sweet taste or hardly imparts a sweet taste, is not a material used as a sweetening component for food, and is distinguished from the aforementioned saccharides and the aforementioned sweetening components.

[0045] (Bread Dough) The present embodiment relates to bread dough having a moisture content of 47 to 57% by weight based on the entire bread dough, which contains processed starch derived from a non-waxy variety, wherein the sedimentation volume is 0.5 to 1.3 ml, the glucose concentration produced under said conditions is 0.1 to 0.6 mg / ml, the proportion of starch granules having a major axis of less than 149 µm is 10 to 75% by weight, the proportion of starch granules having a major axis of 149 µm or more and less than 249 µm is 20 to 40% by weight, and the proportion of starch granules having a major axis of 249 µm or more and less than 420 µm is 2 to 60% by weight. Despite having a high moisture content, the bread dough is a dough with suppressed stickiness from kneading through molding and has high extensibility. Furthermore, by heating the bread dough, a high-moisture bread with a large volume and a chewy, soft texture can be obtained.

[0046] From the viewpoint of preparing a high-hydration bread with a chewy texture, the amount of water contained in the bread dough is preferably 47 to 57% by weight of the total dough, more preferably 49 to 57% by weight, and even more preferably 51 to 57% by weight. If the amount of water is less than 47% by weight, the bread obtained from the dough cannot be called a high-hydration bread, and the chewy and soft texture may be lost. If the amount of water is more than 57% by weight, the dough may become sticky, reducing productivity, or the bread obtained from the dough may lose its chewy texture or have poor melt-in-the-mouth quality. The amount of water refers to the total weight of the water contained in each ingredient (including flour) and the water added separately (hereinafter referred to as added water), and can be calculated by dividing the total weight by the total weight of the dough and multiplying by 100.

[0047] The amount of modified starch in the bread dough can be adjusted according to the amount of water in the dough. The bread dough contains cereal flour, and the amount of modified starch in the bread dough is preferably 0.5 to 4 parts by weight, more preferably 1 to 4 parts by weight, and even more preferably 3 to 4 parts by weight, per 100 parts by weight (dry weight) of cereal flour. If the amount of modified starch is 0.5 parts by weight or more, the stickiness of the dough can be further suppressed, and if the amount of modified starch is 4 parts by weight or less, high dough extensibility can be obtained, resulting in a bread with a larger volume after heating, a chewier and softer texture, and a higher water content.

[0048] The aforementioned grain flour is not limited to those used in bread dough, but examples include wheat flour, whole wheat flour, rye flour, Job's tears flour, rice flour, brown rice flour, and soy flour, of which wheat flour is preferred.

[0049] The aforementioned wheat flour is made by grinding wheat into a powder, and any flour commonly used in the manufacture of bread can be used without any particular restrictions on the degree of refinement. Strong flour, semi-strong flour, extra-strong flour, medium flour, weak flour, etc., can be used. The moisture content of the flour that can be used is not particularly limited, but 12 to 16% by weight of the total flour is preferred, 13 to 15% by weight is more preferred, and 14 to 15% by weight is even more preferred. The moisture content of general wheat flour is said to be 14 to 15% by weight of the total flour.

[0050] The bread dough may contain grains such as oat flakes and flaxseed in addition to the aforementioned flour, but in terms of the volume and moist texture of the bread after cooking, it is preferable that the total amount of grains be 15 parts by weight (dry weight) or less per 100 parts by weight of the aforementioned flour.

[0051] In addition to the modified starch and cereal flour, the bread dough may contain any ingredients commonly used in bread as needed. For example, the ingredients may include baker's yeast, oils and fats, sugars, salt, dairy ingredients, emulsifiers, yeast food, gluten, eggs, starch other than the modified starch, oxidizing agents such as ascorbic acid, and enzymes such as glucose oxidase, amylase, and xylanase.

[0052] The aforementioned baker's yeast refers to yeast used in the production of bread that assimilates sugar to produce carbon dioxide and alcohol, and produces organic acids and aromatic components. Examples include Saccharomyces cerevisiae, Saccharomyces exigus, Cluyveromyces lactis, Torraspora delbrookii, Candida utilis, Candida kefir, and other yeasts commonly used in bread making. At least one selected from this group can be used.

[0053] The amount of baker's yeast is preferably 0.1 to 5 parts by weight, more preferably 0.2 to 4 parts by weight, and even more preferably 0.2 to 3 parts by weight, based on dry weight, per 100 parts by weight of flour, in terms of the productivity of the bread dough and the flavor of the bread after cooking. If the amount of baker's yeast is 0.1 parts by weight or more, fermentation can be performed efficiently. If it is 5 parts by weight or less, the flavor of the bread after cooking is good.

[0054] Examples of the oils and fats include vegetable oils such as corn oil, safflower oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, coconut oil, palm oil, palm kernel oil, cocoa butter, and shea butter, as well as animal oils such as milk fat, fish oil, beef tallow, and lard. Furthermore, all oils and fats commonly used for food can be used, including those that have been transesterified, hardened, or fractionated, and at least one selected from this group can be used.

[0055] Furthermore, forms of using oils and fats include shortening obtained by rapidly cooling and kneading an oil composition obtained by adding and mixing oil-soluble components such as emulsifiers and fragrances as needed to melted oils and fats; water-in-oil oil compositions such as margarine and fat spreads obtained by adding and mixing oil-soluble components such as emulsifiers and fragrances as needed to melted oils and fats to obtain an oil composition, then adding an aqueous solution in which water-soluble components are dissolved as needed, and then rapidly cooling and kneading; and oil-in-water oil compositions obtained by adding any oils and oil-soluble components to an aqueous solution in which water-soluble components such as proteins are dissolved, and then homogenizing the mixture.

[0056] The amount of oil and fat is preferably 0.1 to 20 parts by weight per 100 parts by weight of flour, in that it makes the bread less prone to staling and does not require an excessively long kneading time to make the dough uniform. If the amount of oil and fat is 0.1 parts by weight or more, the bread is less prone to staling, and if it is 20 parts by weight or less, the kneading time required to make the dough uniform does not require an excessively long kneading time.

[0057] Examples of the aforementioned sugars include sucrose, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, corn syrup, and sugar alcohols, and at least one selected from this group can be used. Furthermore, the aforementioned sugars are preferably in powder form, and from the viewpoint of the sweetness they exhibit, refined sugar or granulated sugar is more preferable.

[0058] The amount of the aforementioned sugars is preferably 1 to 50 parts by weight, and more preferably 1 to 30 parts by weight, of dry weight per 100 parts by weight of the flour, in order to supply sufficient sugars as a nutrient source for the baker's yeast and to increase the volume of the bread due to the good activity of the baker's yeast. If the amount of the aforementioned sugars is 1 part by weight or more, it can supply sufficient sugars as a nutrient source for the baker's yeast, and if it is 50 parts by weight or less, it can activate the baker's yeast well.

[0059] Examples of the aforementioned salt include refined salt, high-quality salt, domestic white salt, raw salt, and crushed salt, and at least one selected from this group can be used.

[0060] The amount of salt is preferably 0.5 to 5 parts by weight, more preferably 1 to 5 parts by weight, even more preferably 1 to 3 parts by weight, and particularly preferably 1.2 to 2.2 parts by weight per 100 parts by weight of flour, as this allows the bread to have a rich flavor and a moderate saltiness, thus imparting a good flavor. If the amount of salt is 0.5 parts by weight or more, the bread will have a rich flavor, and if it is 5 parts by weight or less, the bread will have a moderate saltiness.

[0061] Examples of the dairy raw materials include whole milk powder, skim milk powder, milk, skim milk, cream, butter, cheese, etc., and at least one selected from this group can be used.

[0062] The amount of the milk ingredient is preferably 0.1 to 50 parts by weight, and more preferably 0.1 to 15 parts by weight, per 100 parts by weight of the cereal flour, in terms of excellent browning of the bread after cooking, imparting a desired milky flavor, and excellent dough cohesion. If the amount of the milk ingredient is 0.1 parts by weight or more, the bread will have excellent browning after cooking and be able to be imparted a desired milky flavor, and if it is 50 parts by weight or less, the dough will have excellent cohesion.

[0063] The aforementioned yeast food refers to a type of food additive that promotes the fermentation of baker's yeast contained in the dough, enhances the expansion of the dough, and improves the 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, diammonium hydrogen phosphate, monocalcium hydrogen phosphate, dicalcium hydrogen phosphate, tricalcium phosphate, and calcined calcium, and at least one selected from this group can be used.

[0064] The amount of yeast food is preferably 0.01 to 0.5 parts by weight, and more preferably 0.01 to 0.2 parts by weight, per 100 parts by weight of flour, as this allows for a larger volume of bread, a smoother dough, a texture that is easy to bite after cooking, and a good flavor without the off-flavor of yeast food. If the amount of yeast food is 0.01 parts by weight or more, the volume of bread can be increased, and if it is 0.5 parts by weight or less, the dough is smoother, the texture that is easy to bite after cooking, and a good flavor without the off-flavor of yeast food.

[0065] Examples of the emulsifier include monoglycerides, monoglyceride derivatives to which organic acids such as diacetyl tartrate monoglyceride are bonded, sucrose fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and the like, and at least one selected from this group can be used. The monoglyceride derivative to which organic acids are bonded refers to a monoglyceride in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acid include acetic acid, lactic acid, citric acid, succinic acid, and the like.

[0066] The amount of emulsifier is preferably 0.01 to 3 parts by weight, more preferably 0.01 to 1.5 parts by weight, and even more preferably 0.01 to 1 part by weight, per 100 parts by weight of the cereal flour.

[0067] The gluten mentioned above is not particularly limited as long as it is selected from cereals, and can be derived from grains such as wheat, barley, and rye, but from the viewpoint of bread texture, wheat-derived gluten is preferred.

[0068] The gluten content is preferably 0.02 to 5 parts by weight, more preferably 0.05 to 2 parts by weight, and even more preferably 0.1 to 0.2 parts by weight per 100 parts by weight of the flour. When the gluten content is 0.02 parts by weight or more, the elasticity of the dough improves and the volume of the bread increases. When the gluten content is 5 parts by weight or less, the dough has good extensibility, the shape is stable, and bread with an easy-to-bite texture can be produced.

[0069] An example of the method for producing the bread dough is shown below. (Preparation of bread dough by sponge and dough method) Of the 100 parts by weight (dry weight) of flour contained in the bread dough, 30 to 100 parts by weight of flour, added water, and optionally bread yeast, yeast food, or other optional ingredients are kneaded together, and then fermented to obtain a sponge dough. The fermentation conditions are not particularly limited, but from the viewpoint of productivity and appropriate fermentation, for example, they may be 5 to 30°C for 2 to 72 hours. The amount of added water can be appropriately distributed between the sponge dough and the main dough, and the difference between the amount of water and the amount of water contained in each ingredient can be appropriately calculated and determined so that the total moisture content of the sponge dough is 45 to 47% by weight.

[0070] The kneading conditions for preparing the sponge dough should be the same as those for the production of a normal sponge dough. For example, to ensure uniformity, appropriate elasticity, and productivity, all the ingredients for the sponge dough should be kneaded at low speed for 2 to 4 minutes and at medium speed for 1 to 3 minutes. The final kneading temperature may be 23 to 25°C.

[0071] Next, the main dough can be obtained by kneading the sponge dough obtained above with the following ingredients: 0 to 70 parts by weight of flour (out of 100 parts by weight (dry weight) of flour contained in the bread dough, modified starch, added water, and, if necessary, oils and fats, sugars, salt, dairy ingredients, oxidizing agents, gluten, enzymes such as glucose oxidase, amylase, xylanase, and other optional ingredients. The amount of added water can be appropriately distributed between the sponge dough and the main dough, and the difference between the water content of each ingredient and the total water content of the main dough can be calculated and determined accordingly so that the total water content of the main dough is 47 to 57% by weight.

[0072] The kneading conditions for preparing the main dough should be the same as those for the production of regular dough. Generally, kneading should be done at low speed for 2 to 6 minutes, at medium speed for 3 to 30 minutes, and at high speed for 1 to 10 minutes if necessary. The final kneading temperature may be 25 to 29°C. This is because it makes the dough easier to shape and mold, and also improves productivity. In addition, the oil may be added after the other ingredients have been kneaded and the dough has come together, and then kneaded further.

[0073] The bread dough can be obtained by performing a "first fermentation (also called floor time)" on the kneaded dough. Here, the conditions for the first fermentation are preferably 20 to 30°C for 10 to 60 minutes.

[0074] (Preparation of bread dough using the straight dough method) Mix 100 parts by weight (dry weight) of cereal flour, modified starch, added water, and optionally baker's yeast, oils and fats, sugars, salt, dairy ingredients, emulsifiers, yeast food, gluten, eggs, starch excluding the modified starch, oxidizing agents such as ascorbic acid, enzymes such as glucose oxidase, amylase, xylanase, and other optional ingredients to obtain a mixture with a moisture content of 47-57% by weight.

[0075] The kneading conditions should be the same as those for making regular bread dough. Generally, kneading should be done at low speed for 2 to 4 minutes, at medium speed for 3 to 30 minutes, and at high speed for 1 to 10 minutes if necessary. The final kneading temperature may be 25 to 32°C. This is because it makes the dough easier to shape and mold, and also improves productivity. In addition, after kneading the ingredients other than fats and oils under the above kneading conditions to form a dough (after primary kneading), fats and oils may be added and kneaded further (secondary kneading). If secondary kneading is performed, for example, kneading should be done at low speed for 1 to 4 minutes and at medium speed for 2 to 20 minutes.

[0076] The bread dough can be obtained by performing a "first fermentation (also called floor time)" on the kneaded mixture. Here, the conditions for the first fermentation are preferably 20 to 30°C for 30 to 180 minutes.

[0077] The aforementioned bread dough can be prepared by finally mixing all the aforementioned ingredients and going through general bread-making processes such as the no-time method, straight dough method, sponge and dough method, refrigerated sponge and dough method, and frozen dough method. The order in which each ingredient is added does not matter, and the timing of adding each ingredient can be at any time, including during the primary and secondary mixing in the straight dough method, and during the sponge and dough mixing and final kneading in the sponge and dough method, and should be in accordance with known methods.

[0078] Frozen bread dough can be obtained by freezing the aforementioned bread dough. The freezing conditions are preferably -45 to -10°C, more preferably -45 to -15°C, and even more preferably -45 to -20°C. When the freezing temperature is -45°C or higher, the freezing efficiency of the bread dough is excellent. Also, when it is -10°C or lower, the bread dough can be sufficiently frozen. The bread dough may also be frozen after being brought to a temperature lower than the freezing temperature, for example, using a rapid freezer.

[0079] Frozen bread dough can be proofed after thawing, if necessary.

[0080] The thawing conditions for the frozen bread dough can be the usual conditions for making bread, for example, preferably 5 to 25°C for 60 to 180 minutes, more preferably 10 to 25°C for 120 to 180 minutes, and even more preferably 15 to 20°C for 120 to 180 minutes. Thawing the dough sufficiently can be achieved by setting the thawing temperature to 5°C or higher and the thawing time to 60 minutes or more. Alternatively, setting the thawing temperature to 25°C or lower and the thawing time to 180 minutes or less allows the dough to ferment appropriately, resulting in a larger volume of bread after cooking.

[0081] The proofing conditions may be the usual conditions for making bread, for example, preferably 25 to 38°C for 30 to 70 minutes, more preferably 30 to 38°C for 40 to 70 minutes, and even more preferably 35 to 38°C for 40 to 70 minutes. A proofing temperature of 25°C or higher and a proofing time of 30 minutes or more allows for sufficient proofing. Furthermore, a proofing temperature of 38°C or lower and a proofing time of 70 minutes or less allows the bread dough to ferment appropriately, resulting in a larger volume of bread after cooking and a better flavor.

[0082] The bread is obtained by heating the bread dough or the frozen bread dough according to conventional methods. Methods of heating include baking, steaming, and deep-frying. Of these, baking is preferred. The heating conditions may be the usual conditions for making bread. The resulting bread will have a large volume and a moist texture. The moisture content of the bread after heating may be 42-52% by weight.

[0083] The bread can be produced by dividing the dough obtained by the above manufacturing method, shaping the divided dough, and then heating and cooking the shaped dough after a final fermentation. The conditions for the final fermentation are preferably 30 to 40°C, 65 to 90% relative humidity, and 20 to 180 minutes.

[0084] The divided dough may be shaped after intermediate fermentation. Preferred conditions for intermediate fermentation are 10 to 40 minutes at 20 to 30°C or 2 to 24 hours at 0 to 15°C. Intermediate fermentation is also called bench time.

[0085] Frozen bread can be obtained by freezing the bread. The freezing conditions are preferably -45 to -10°C, more preferably -45 to -15°C, and even more preferably -45 to -20°C. When the freezing temperature is -45°C or higher, the freezing efficiency of the bread is excellent. Also, when it is -10°C or lower, the bread can be frozen sufficiently. The bread may also be frozen after being brought to a temperature lower than the freezing temperature, for example, using a rapid freezer.

[0086] The bread can be any kind of bread, such as French bread, white bread, sweet breads like red bean paste buns and cream buns, rolls, semi-hard rolls, raisin bread, whole wheat white bread, variety breads, ciabatta, sandwiches and other prepared breads, steamed bread, or processed products thereof, or breads that require microwave cooking. In particular, white bread, rolls, semi-hard rolls, raisin bread, whole wheat white bread, and sandwiches and other prepared breads can effectively enjoy the effects of the present invention.

[0087] The following items list preferred embodiments of the present disclosure, but the present invention is not limited to the following items. [Item 1] A modifier for high-hydration bread dough containing modified starch derived from a non-waxy species, having a settling volume of 0.5 to 1.3 ml, a glucose concentration produced under the following conditions of 0.1 to 0.6 mg / ml, a proportion of starch particles with a major diameter of less than 149 μm of 10 to 75% by weight, a proportion of starch particles with a major diameter of 149 μm or more and less than 249 μm of 20 to 40% by weight, and a proportion of starch particles with a major diameter of 249 μm or more and less than 420 μm of 2 to 60% by weight. [Conditions] (1) Add 1 ml of a 5.0% aqueous solution of α-amylase ("Sumizyme® AS", manufactured by Shin Nippon Chemical Industries, Ltd.) to 100 mg of the modified starch and react at 40°C for 60 minutes. (2) Add 8 ml of dilute sulfuric acid to the reaction solution from (1) to stop the reaction, and centrifuge at a relative centrifugal force of 1000 × g for 5 minutes. (3) Add 100 μl of amyloglucosidase solution to 100 μl of the supernatant after centrifugation from (2) and react at 40°C for 10 minutes. (4) Add 4 ml of GOPOD reagent to the reaction solution from (3) and let stand at 40°C for 20 minutes to develop color. (5) Measure the absorbance of the colored solution from (4) at 510 nm. (6) Subtract the absorbance of the blank from the absorbance obtained in (5) to obtain the absorbance of the modified starch sample reacted with α-amylase. (7) Calculate the glucose concentration (mg / ml) of the modified starch sample reacted with α-amylase from (6) using a calibration curve prepared with a glucose standard. (8) Obtain the glucose concentration (mg / ml) in the modified starch sample that has not undergone the α-amylase reaction in the same manner as in the procedures of (1) to (7) above, except that 100 mM acetate buffer is used instead of the α-amylase aqueous solution in (1). (9) The glucose concentration produced from the modified starch is obtained by subtracting the glucose concentration in the modified starch sample that has not undergone the α-amylase reaction obtained in (8) above from the glucose concentration of the modified starch sample that has undergone the α-amylase reaction calculated in (7) above. [Item 2] The modified starch is pregelatinized phosphate crosslinked starch, as described in Item 1, and is a dough improver for high-hydration bread dough.[Item 3] A bread dough containing modified starch derived from a non-waxy variety, wherein the settling volume is 0.5 to 1.3 ml, the glucose concentration produced under the above conditions is 0.1 to 0.6 mg / ml, the proportion of starch particles with a major diameter of less than 149 μm is 10 to 75% by weight, the proportion of starch particles with a major diameter of 149 μm or more and less than 249 μm is 20 to 40% by weight, and the proportion of starch particles with a major diameter of 249 μm or more and less than 420 μm is 2 to 60% by weight, and the total moisture content of the bread dough is 47 to 57% by weight. [Item 4] The bread dough according to Item 3, wherein the modified starch is pregelatinized phosphate crosslinked starch. [Item 5] The bread dough according to Item 3 or 4, wherein the content of the modified starch in the total bread dough is 0.5 to 4 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour. [Item 6] Bread made by heating the bread dough according to any one of Items 3 to 5. [Item 7] Frozen bread dough, which is made from bread dough described in any one of items 3 to 5. [Item 8] Bread, which is made from frozen bread dough described in item 7 and then cooked. [Item 9] Frozen bread, which is made from bread described in item 6 and then frozen. [Item 10] Frozen bread, which is made from bread described in item 8 and then frozen.

[0088] The present disclosure will be explained in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0089] <Raw materials used in the examples and comparative examples> 1) "Million (registered trademark)" manufactured by Nisshin Flour Milling Co., Ltd. 2) "Kaneka Yeast PF" manufactured by Kaneka Corporation 3) "Yeast Food C" manufactured by Kaneka Corporation 4) "Sumizyme AS" manufactured by Shin Nippon Chemical Industries, Ltd. 5) "Refined Salt" manufactured by the Salt Business Center Foundation 6) Modified starch 1 (corn-derived, pregelatinized hydroxypropylated phosphate cross-linked starch, glucose-producing concentration: 0.13 mg / ml, sedimentation volume: 1.0 ml) 7) Modified starch 2 (corn-derived, pregelatinized hydroxypropylated phosphate cross-linked starch, glucose-producing concentration: 0.39 mg / ml, sedimentation volume: 1.1 ml) 8) Modified starch 3 (corn-derived, pregelatinized hydroxypropylated phosphate cross-linked starch, glucose-producing concentration: 0.37 mg / ml, sedimentation volume: 1.1 ml) 9) Modified starch 4 (corn-derived, alpha-hydroxypropylated phosphate cross-linked starch, glucose-produced concentration: 0.53 mg / ml, sedimentation volume: 1.0 ml) 10) Modified starch 5 (corn-derived, alpha-hydroxypropylated phosphate cross-linked starch, glucose-produced concentration: 0.77 mg / ml, sedimentation volume: 1.4 ml) 11) Modified starch 6 (tapioca-derived, alpha-hydroxypropylated phosphate cross-linked starch, glucose-produced concentration: 2.59 mg / ml, sedimentation volume: 1.6 ml) 12) Modified starch 7 (waxy potato-derived, alpha-hydroxypropylated phosphate cross-linked starch, glucose-produced concentration: 0.53 mg / ml, sedimentation volume: 1.4 ml) 13) Kaneka Corporation's "Everlight G" 14) Nisshin Sugar Co., Ltd.'s "Refined White Sugar P"

[0090] <Evaluation of Dough Stickiness> The stickiness of the bread dough prepared in the examples and comparative examples was evaluated by skilled workers according to the following criteria. 5 points: The dough is not sticky at all during dividing and shaping. 4 points: The dough is not sticky at all during dividing and shaping. 3 points: The dough is slightly sticky during dividing and shaping, but at an acceptable level. 2 points: The dough is sticky during dividing and shaping. 1 point: The dough is very sticky during dividing and shaping.

[0091] <Evaluation of Bread Volume> The specific volume of the bread prepared in the examples and comparative examples was calculated using the following method. After baking, the bread was cooled at room temperature for 3 hours, then placed in a plastic bag and cooled at room temperature for another 16 to 18 hours. The weight of the bread was measured using an electronic balance "CB-III 1500" (manufactured by Ishida Co., Ltd.), and the volume was measured using a laser volume measuring instrument "WinVM200" (manufactured by Astex Corporation). The value obtained by dividing the volume by the weight was defined as the specific volume. The calculated specific volume values ​​were evaluated according to the following criteria. 5 points: Specific volume of 4.9 cm³ ３ The volume is excellent, exceeding 1g / g. 4 points: Specific volume is 4.6 cm³. ３ / g or more 4.9cm ３ The volume is good, less than 1g. 3 points: Specific volume is 4.3 cm³. ３ / g or more 4.6cm ３ The volume is less than 1g, which is acceptable. 2 points: Specific volume is 4.0 cm³. ３ / g or more 4.3cm ３ Less than / g, no volume. 1 point: Specific volume of 4.0 cm³ ３ It's less than 1g, meaning it has very little volume.

[0092] <Evaluation of Bread Texture> The bread prepared in the example and comparative examples was tasted by 10 skilled panelists, who evaluated its chewiness and softness. The average score was used as the evaluation value. The evaluation criteria were as follows:

[0093] (Chewiness) 5 points: Very chewy and good. 4 points: Chewy. 3 points: Chewy. 2 points: Not very chewy. 1 point: Not chewy at all.

[0094] (Softness) 5 points: Very soft and good. 4 points: Very soft. 3 points: Soft. 2 points: Not very soft and feels hard. 1 point: Not soft at all and feels very hard.

[0095] <Overall Evaluation> An overall evaluation was conducted based on the evaluation results for the stickiness of the bread dough, the volume of the bread, and the texture of the bread (chewiness, softness). The evaluation criteria were as follows: A: All evaluations for stickiness of the bread dough, volume of the bread, chewiness, and softness were 4.5 points or higher. B: All evaluations for stickiness of the bread dough, volume of the bread, chewiness, and softness were 4 points or higher, and there was at least one evaluation between 4 and 4.5 points. C: All evaluations for stickiness of the bread dough, volume of the bread, chewiness, and softness were 3 points or higher, and there was at least one evaluation between 3 and 4 points. D: All evaluations for stickiness of the bread dough, volume of the bread, chewiness, and softness were 2 points or higher, and there was at least one evaluation between 2 and 3 points. E: Products that receive a score of less than 2 points in any of the following categories: non-stickiness of the dough, volume of the bread, chewiness, and softness.

[0096] (Example 1) 84% hydration (51.1% dough moisture) Straight dough method A straight dough for high-hydration bread was prepared according to the formulation in Table 1 using the following method. Specifically, 100 parts by weight of wheat flour, 1.8 parts by weight of baker's yeast, 0.1 parts by weight of yeast food, 0.01 parts by weight of α-amylase, 1.8 parts by weight of salt, 1.8 parts by weight of modified starch 1 (corn-derived, α-hydroxypropylated phosphate cross-linked starch, glucose concentration produced under the above conditions: 0.13 mg / ml, sedimentation volume: 1.0 ml), and 84 parts by weight of added water were kneaded using a bread mixer (Kanto Mixer Co., Ltd. "HPi-20M") at low speed for 3 minutes, then at medium speed for 4 minutes, and at high speed for 3 minutes. Then, 6 parts by weight of oil was added, and the dough was kneaded further at low speed for 3 minutes and at medium speed for 4 minutes (final kneading temperature 25°C) to obtain the main dough. The dough was then fermented by allowing a floor time (28°C) for 60 minutes to obtain a bread dough with a moisture content of 51.1% by weight. The results of evaluating the non-stickiness of the obtained bread dough are shown in Table 1.

[0097]

[0098] The obtained dough was divided into 100g portions and rolled into balls. After a 15-minute bench rest at 28°C, the divided dough was passed through a molder (Fujisawa Maruzen "FM-31Z") to form a rod shape, placed on a baking sheet, and allowed to undergo final fermentation for 60 minutes in a proofing chamber at 35°C and 60% relative humidity. Then, it was baked in an oven with top heat at 240°C and bottom heat at 220°C with steam for 13 minutes to obtain high-hydration bread (semi-hard rolls). The volume and texture (chewiness and softness) of the obtained high-hydration bread were evaluated and the results are shown in Table 1.

[0099] (Examples 2-4, Comparative Examples 1-3) Bread dough and high-hydration bread (semi-hard rolls) were obtained in the same manner as in Example 1, except that the type of modified starch was changed according to the formulations in Table 1. The results of evaluating the non-stickiness of the obtained bread dough, and the results of evaluating the volume and texture (chewiness and softness) of the obtained high-hydration bread are shown in Table 1.

[0100] As is clear from Table 1, bread dough containing modified starch derived from non-waxy species, with a sedimentation volume of 0.5 to 1.3 ml, a glucose concentration produced under the above conditions of 0.1 to 0.6 mg / ml, a proportion of starch particles with a major axis of less than 149 μm of 10 to 75% by weight, a proportion of starch particles with a major axis of 149 μm or more and less than 249 μm of 20 to 40% by weight, and a proportion of starch particles with a major axis of 249 μm or more and less than 420 μm of 2 to 60% by weight, was not sticky, and the bread obtained by baking this dough was voluminous, soft, and had a chewy texture (Examples 1 to 4). On the other hand, bread dough containing modified starch with a sedimentation volume greater than 1.3 ml and a glucose concentration produced under the above conditions greater than 0.6 mg / ml felt sticky, and the bread obtained by baking this dough had a less soft texture (Comparative Example 1). Furthermore, when a modified starch dough contained modified starch with a settling volume greater than 1.3 ml, a glucose concentration greater than 0.6 mg / ml under the above conditions, a proportion of starch particles with a major diameter of less than 149 μm greater than 75% by weight, a proportion of starch particles with a major diameter of 149 μm or more and less than 249 μm less than 20% by weight, and a proportion of starch particles with a major diameter of 249 μm or more and less than 420 μm less than 2% by weight, the dough felt sticky, and the bread obtained by baking this dough had a small volume and a less soft texture (Comparative Example 2). Furthermore, when bread dough containing modified starch derived from the waxy variety, with a settling volume greater than 1.3 ml, a proportion of starch particles with a major diameter of less than 149 μm greater than 75% by weight, a proportion of starch particles with a major diameter of 149 μm or more and less than 249 μm less than 20% by weight, and a proportion of starch particles with a major diameter of 249 μm or more and less than 420 μm less than 2% by weight, was baked, the resulting bread had a small volume and a less soft texture (Comparative Example 3).

[0101] (Examples 5-8) Bread dough and high-hydration bread (semi-hard rolls) were obtained in the same manner as in Example 1, except that the amounts of modified starch and added water were changed according to the formulations in Table 2. The results of evaluating the non-stickiness of the obtained bread dough, and the results of evaluating the volume and texture (chewiness and softness) of the obtained high-hydration bread are shown in Table 2.

[0102]

[0103] (Example 9) Following the formulation shown in Table 2, bread dough and high-hydration bread (semi-hard rolls) were obtained in the same manner as in Example 1, except that α-amylase was not added. The results of evaluating the non-stickiness of the obtained bread dough, and the results of evaluating the volume and texture (chewiness and softness) of the obtained high-hydration bread are shown in Table 2.

[0104] As is clear from Table 2, a modified starch derived from a non-waxy species, having a settling volume of 0.5 to 1.3 ml, a glucose concentration produced under the above conditions of 0.1 to 0.6 mg / ml, a proportion of starch particles with a major diameter of less than 149 μm of 10 to 75% by weight, a proportion of starch particles with a major diameter of 149 μm or more and less than 249 μm of 20 to 40% by weight, and a proportion of starch particles with a major diameter of 249 μm or more and less than 420 μm of 2 to 60% by weight, was not sticky, and the bread obtained by baking this dough was large in volume, soft, and had a chewy texture (Examples 5 to 9).

[0105] (Example 10) Hydration 84% (Dough moisture content 49.6%) Following the proportions in Table 3 of the sponge and dough method, a sponge dough was prepared using the following method. Specifically, 70 parts by weight of wheat flour, 2.5 parts by weight of bread yeast, 0.1 parts by weight of yeast food, 3.0 parts by weight of granulated sugar, and 40 parts by weight of added water were kneaded at low speed for 2 minutes, then at medium speed for 3 minutes, using a bread mixer (Kanto Mixer Co., Ltd. "HPi-20M"). After kneading, the dough was fermented at 28°C for 2.5 hours to obtain the sponge dough.

[0106] To the obtained sponge dough, 30 parts by weight of wheat flour, 0.01 parts by weight of α-amylase, 1.8 parts by weight of salt, 3.0 parts by weight of refined sugar as a sugar, 1.8 parts by weight of modified starch 1 (corn-derived, α-hydroxypropylated phosphate cross-linked starch, glucose concentration produced under the above conditions: 0.13 mg / ml, sedimentation volume: 1.0 ml) as a modified starch, and 44 parts by weight of added water were added and kneaded using a bread mixer (Kanto Mixer Co., Ltd. "HPi-20M") at low speed for 3 minutes, medium speed for 4 minutes, and high speed for 2 minutes. At this point, 6 parts by weight of oil was added and kneaded further at low speed for 3 minutes and medium speed for 4 minutes (final kneading temperature 27°C) to obtain the final dough. The dough was then allowed to undergo first fermentation by a floor time of 20 minutes at 28°C to obtain a bread dough with a moisture content of 49.6% by weight. The results of evaluating the non-stickiness of the obtained bread dough are shown in Table 3.

[0107] The obtained dough was divided into 100g portions and rolled into balls. After a 15-minute bench rest at 28°C, the divided dough was passed through a molder (Fujisawa Maruzen "FM-31Z") to form a rod shape, and then given a final fermentation for 60 minutes at 35°C and 60% relative humidity. Finally, it was baked in an oven with top heat at 240°C and bottom heat at 220°C with steam for 13 minutes to obtain high-hydration bread (semi-hard rolls). The volume and texture (chewiness and softness) of the obtained high-hydration bread were evaluated and the results are shown in Table 3.

[0108] (Comparative Example 4) Bread dough and high-hydration bread (semi-hard rolls) were obtained in the same manner as in Example 10, except that the type of modified starch was changed according to the formulation in Table 3. The results of evaluating the non-stickiness of the obtained bread dough, and the results of evaluating the volume and texture (chewiness and softness) of the obtained high-hydration bread are shown in Table 3.

[0109] As is clear from Table 3, a modified starch derived from a non-waxy species, with a sedimentation volume of 0.5 to 1.3 ml, a glucose concentration produced under the above conditions of 0.1 to 0.6 mg / ml, a proportion of starch particles with a major diameter of less than 149 μm of 10 to 75% by weight, a proportion of starch particles with a major diameter of 149 μm or more and less than 249 μm of 20 to 40% by weight, and a proportion of starch particles with a major diameter of 249 μm or more and less than 420 μm of 2 to 60% by weight, was not sticky, and the bread obtained by baking this dough was voluminous, soft, and had a chewy texture (Example 10). On the other hand, a modified starch containing a sedimentation volume greater than 1.3 ml and a glucose concentration produced under the above conditions greater than 0.6 mg / ml felt sticky, and the bread obtained by baking this dough had a less soft texture (Comparative Example 4).

Claims

1. A dough improver for high-hydration bread dough, containing modified starch derived from non-waxy species, having a settling volume of 0.5 to 1.3 ml, a glucose concentration produced under the following conditions of 0.1 to 0.6 mg / ml, a proportion of starch particles with a major axis of less than 149 μm of 10 to 75% by weight, a proportion of starch particles with a major axis of 149 μm or more and less than 249 μm of 20 to 40% by weight, and a proportion of starch particles with a major axis of 249 μm or more and less than 420 μm of 2 to 60% by weight. [Conditions] (1) Add 1 ml of a 5.0% aqueous solution of α-amylase ("Sumizyme® AS", manufactured by Shin Nippon Chemical Industries, Ltd.) to 100 mg of the modified starch and react at 40°C for 60 minutes. (2) Add 8 ml of dilute sulfuric acid to the reaction solution from (1) to stop the reaction and centrifuge at a relative centrifugal force of 1000 × g for 5 minutes. (3) Add 100 μl of amyloglucosidase solution to 100 μl of the supernatant after centrifugation in (2) and react at 40°C for 10 minutes. (4) Add 4 ml of GOPOD reagent to the reaction solution in (3) and let stand at 40°C for 20 minutes to develop color. (5) Measure the absorbance of the colored solution in (4) at 510 nm. (6) Subtract the absorbance of the blank from the absorbance obtained in (5) to obtain the absorbance of the modified starch sample that has undergone the α-amylase reaction. (7) Calculate the glucose concentration (mg / ml) of the modified starch sample that has undergone the α-amylase reaction in (6) from the calibration curve prepared with a glucose standard. (8) Obtain the glucose concentration (mg / ml) in the modified starch sample that has not undergone the α-amylase reaction in the same manner as in the steps in (1) to (7), except that 100 mM acetate buffer is used instead of the α-amylase aqueous solution in (1). (9) The glucose concentration produced from the modified starch is obtained by subtracting the glucose concentration in the modified starch sample that has not undergone the α-amylase reaction, obtained in (8), from the glucose concentration of the modified starch sample that has undergone the α-amylase reaction, calculated in (7) above.

2. The dough improver for high-hydration bread dough according to claim 1, wherein the modified starch is pregelatinized phosphate crosslinked starch.

3. A bread dough containing modified starch derived from non-waxy species, having a settling volume of 0.5 to 1.3 ml, a glucose concentration produced under the following conditions of 0.1 to 0.6 mg / ml, a proportion of starch particles with a major axis of less than 149 μm of 10 to 75% by weight, a proportion of starch particles with a major axis of 149 μm or more and less than 249 μm of 20 to 40% by weight, and a proportion of starch particles with a major axis of 249 μm or more and less than 420 μm of 2 to 60% by weight, wherein the total moisture content of the bread dough is 47 to 57% by weight. [Conditions] (1) Add 1 ml of a 5.0% aqueous solution of α-amylase ("Sumizyme® AS", manufactured by Shin Nippon Chemical Industries, Ltd.) to 100 mg of the modified starch and react at 40°C for 60 minutes. (2) Add 8 ml of dilute sulfuric acid to the reaction solution from (1) to stop the reaction and centrifuge at a relative centrifugal force of 1000 × g for 5 minutes. (3) Add 100 μl of amyloglucosidase solution to 100 μl of the supernatant after centrifugation in (2) and react at 40°C for 10 minutes. (4) Add 4 ml of GOPOD reagent to the reaction solution in (3) and let stand at 40°C for 20 minutes to develop color. (5) Measure the absorbance of the colored solution in (4) at 510 nm. (6) Subtract the absorbance of the blank from the absorbance obtained in (5) to obtain the absorbance of the modified starch sample that has undergone the α-amylase reaction. (7) Calculate the glucose concentration (mg / ml) of the modified starch sample that has undergone the α-amylase reaction in (6) from the calibration curve prepared with a glucose standard. (8) Obtain the glucose concentration (mg / ml) in the modified starch sample that has not undergone the α-amylase reaction in the same manner as in the steps in (1) to (7), except that 100 mM acetate buffer is used instead of the α-amylase aqueous solution in (1). (9) The glucose concentration produced from the modified starch is obtained by subtracting the glucose concentration in the modified starch sample that has not undergone the α-amylase reaction, obtained in (8), from the glucose concentration of the modified starch sample that has undergone the α-amylase reaction, calculated in (7) above.

4. The bread dough according to claim 3, wherein the modified starch is pregelatinized phosphate crosslinked starch.

5. The bread dough according to claim 3 or 4, wherein the amount of modified starch in the entire bread dough is 0.5 to 4 parts by weight (dry weight) per 100 parts by weight (dry weight) of flour.

6. Bread made by heating the dough according to claim 3 or 4.

7. Frozen bread dough, wherein the bread dough according to claim 3 or 4 is frozen.

8. Bread made by heating the frozen bread dough according to claim 7.

9. Frozen bread, wherein the bread described in claim 6 is frozen.

10. Frozen bread, wherein the bread described in claim 8 is frozen.

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