JP4564482B2 - Bread production method, bread and bread quality improving agent - Google Patents

Description

  The present invention relates to whey powder, and more particularly to whey powder used as an active ingredient of a bread quality improving agent, a method for producing the same, and a bread quality improving agent containing whey powder.

  Factors affecting the texture and flavor of bread include selection of raw materials, bread dough preparation method, and baking conditions. In particular, the phenomenon of bread dough sagging depends on the raw materials and fermentation conditions. When the dough sagging occurs, the productivity is lowered, and the texture and flavor are impaired. Therefore, preventing the sagging of the bread dough is an important matter in the production management of bread. In the present specification, “bread dough” means kneaded and fermented bread ingredients, and “bread dough preparation method” means a method relating to the step of mixing and kneading and fermenting ingredients. Shall.

  The main ingredient of bread is flour, and bread dough is obtained by mixing wheat flour with water and yeast, and kneading, followed by fermentation. Conventionally, skim milk powder has been used as a raw material other than these for the purpose of improving the flavor and suppressing aging. In recent years, whey powder has attracted attention as a raw material for bread instead. Whey powder contains a lot of whey protein and lactose, and also contains vitamins, etc. Many of these ingredients have nutritional and physiological activity values and are defatted. It is also superior in that it does not cost as compared with milk powder (for example, Non-Patent Document 1).

  However, whey powder does not have an excellent buffering capacity and is not necessarily good in bread making. According to Non-Patent Document 1, when whey powder is used as a bread material, there are many points that are insufficient for bread-making properties, such as undesirable effects on the properties of bread dough and the degree of swell of baked bread. For this reason, in order to use whey powder instead of skim milk as a raw material for bread, it was necessary to improve the technology. In view of this, a technique has been proposed for improving the bread-making property when whey powder is used as a bread material by processing whey or using it together with other substances.

  For example, as a technique for processing whey and utilizing it for bread making, a bread improving quality agent containing whey protein that has been partially heat-denatured as an active ingredient has been proposed (Patent Document 1). Moreover, the manufacturing method of the bread | bread which the external appearance and food texture become favorable by mix | blending the anti-caving agent which consists of whey protein concentrate and milk calcium as a bread raw material is disclosed (patent document 2). Furthermore, a method for producing bread by blending a material having poor bread-making suitability such as whey powder with caseinate widely used in food as a food additive has been disclosed (for example, Patent Document 3).

JP-A-8-256672 JP 2002-119196 A JP 2005-73547 A Daigikyokyo, Vol.36, No.3, 1986, p. 3-4

  As described above, whey powder contains many components useful for nutrition and physiological activity, and is low in cost as compared with skim milk powder. For this reason, in addition to the prior art described above, there is a need for a technique that uses whey-derived components as a raw material for bread without reducing bread-making properties.

  In view of the above problems, an object of the present invention is to provide a quality improving agent for bread making that can easily and effectively keep good bread making properties despite the use of whey powder. In addition, another object of the present invention is to provide a method for producing bread that can produce bread at a low cost compared to the case of using skim milk powder and has good bread-making properties. is there.

  In view of the above-mentioned background art, the present inventors have conducted extensive research to increase the utility value of whey powder for breadmaking. As a result, whey powder having a lactulose content of 120 mg / 100 g or more has excellent bread-making properties. As a result, the present invention has been completed. Specifically, it has been found that blending whey powder with a lactulose content of 120 mg / 100 g or more as a bread material suppresses the dough sagging of bread and improves the unity during bread dough mixing and molding. We found that whey powder is excellent as an alternative to skim milk powder commonly used in bread ingredients.

The whey powder having a lactulose content of 120 mg / 100 g or more as described above has excellent characteristics as a quality improving agent for baking. Accordingly, the invention according to claim 1 is a bread manufacturing process comprising mixing raw materials, kneading the mixed raw materials, fermenting the mixed raw materials, and baking the fermented raw materials, and 120 mg of lactulose before baking. / 100 g or more of whey powder is added to the raw material, and the invention according to claim 2 is characterized in that the whey powder is 0.1 to 5.0% by mass with respect to the flour. It is a manufacturing method of the bread of Claim 1 performed by adding.

The invention according to claim 3 is the bread produced by the method according to claim 1 or 2.

The invention according to claim 4 is a bread quality improving agent comprising whey powder containing 120 mg / 100 g or more of lactulose obtained by heat treatment at 121 ° C. or higher as an active ingredient.

  Despite being derived from whey, the bread quality improving agent of the present invention is characterized by suppressing bread dough sagging and improving unity during bread dough mixing and molding by blending with bread ingredients. Have Moreover, since the bread quality improving agent of the present invention is derived from whey, it is possible to replace the bread quality improving agent with nonfat dry milk, thereby reducing the cost and providing an excellent bread with a good texture and flavor. It also has the effect that it can be manufactured.

  Next, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the following preferred embodiments, and can be freely changed within the scope of the present invention. In the present specification, the percentage is expressed by mass (dry mass) unless otherwise specified.

  The whey powder according to the present invention used as a bread-making quality improving agent has a lactulose content of 120 mg / 100 g or more, preferably 126 mg / 100 g or more, more preferably 130 mg / 100 g or more, and more preferably 290 mg / 100 g. The above is particularly preferable. The whey powder may contain lactose other than lactulose, protein mainly composed of whey protein, fat and the like.

  The above-described whey powder can be obtained by removing moisture after heat treatment of whey, in particular, high temperature heat treatment at 121 ° C. or higher. The whey powder used in the present invention corresponds to the whey powder defined as “whey powder” in the “Ministerial Ordinance on Component Standards of Milk and Dairy Products”.

  It is known that lactulose is not contained in raw milk, and is produced by causing an alkali isomerization reaction when lactose in the milk is heated.

  Since such whey powder uses only whey produced by fermenting milk with lactic acid bacteria or adding enzyme or acid to milk, the pH of the aqueous solution is 7 or less in the above production method. In the present invention, when whey is heated under alkaline conditions exceeding pH 7, the whey powder is preferably browned or has poor flavor, and therefore the pH during heating is preferably 7 or less.

  Therefore, the whey powder according to the present invention is a whey having a lactulose content of 120 mg / 100 g or more when heated and maintained under predetermined conditions with respect to the pH of whey obtained when cheese or casein is produced. It is possible to obtain a powder. Moreover, the upper limit of the lactulose content of the whey powder used in the present invention is not particularly limited, but is preferably 500 mg / 100 g or less.

  Here, “whey” is a supernatant obtained when a coagulant such as acid or rennet is added to milk to coagulate casein and milk fat to separate them from the liquid. As whey, for example, whey obtained as a by-product in casein production using milk as a raw material or cheese production may be used.

  Whey may be concentrated or diluted with water before heat treatment to adjust the concentration. When adjusting the concentration, it is preferable to adjust the concentration so that the solid content is 1 to 40%, and it is particularly preferable to adjust the concentration so that the solid content is 1 to 10%. In addition, desalting for the purpose of reducing monovalent ions such as Na (sodium), K (potassium), and Cl (chlorine) from whey within a range that does not affect the pH of whey before heat treatment. Can be done. As a specific method of the desalting treatment, it is preferable to use a membrane filtration method using a nanofiltration membrane. In addition, by reducing monovalent ions from whey, the saltiness peculiar to whey powder is reduced, the taste of whey powder is improved, and furthermore, it is added to bread ingredients as a bread quality improver. Is produced, it is possible to improve the flavor of the baked bread.

  The whey is preferably preheated at 75 to 95 ° C. for 1 to 30 minutes before being subjected to a high temperature heat treatment at 121 ° C. or higher. Preferably, after preheating, heat treatment is performed at a predetermined temperature by direct heating or indirect heating by an ultra-high temperature heat treatment method (UHT method). As the ultra-high temperature heat treatment method (UHT method), a direct heating method is preferably used, and a steam blow type direct heating method (injection type) or a milk injection type direct heating method (infusion type) is exemplified. Moreover, 121 degreeC or more is preferable, the heating temperature in the case of high temperature heating has more preferable 121-145 degreeC, and its 130-145 degreeC is especially preferable. The high temperature heating time is preferably 2 seconds to 5 minutes, particularly preferably 10 seconds to 2 minutes. Furthermore, after preheating, it is also preferable to crush the card | curd etc. which were produced | generated in the preheating process using a shearing pump or a homogenizer.

  The whey can be heat-treated by the above operation, cooled, concentrated by a conventional method, and dried (for example, spray-dried) to obtain the whey powder used in the present invention.

  Furthermore, the bread quality improving agent of the present invention can be prepared by using the whey powder. In addition to the whey powder, phosphates and the like, specifically monosodium phosphate, phosphoric acid It may contain disodium, monopotassium phosphate, dipotassium phosphate or the like. The content of the phosphate in the bread improving agent is preferably 0.001 to 5.0%, particularly preferably 0.01 to 2.0%. Bread-making quality improvers containing phosphate and the like in addition to whey powder have characteristics close to those when skim milk powder is used, and are suitable for use as a substitute for skim milk powder.

  When bread is produced using the bread quality improving agent of the present invention, it is 0.1 to 5.0%, particularly preferably 1.0 to 5.0%, more preferably 2. Add 0-5.0%. If the amount of the quality improver for bread making is less than 0.1%, it is difficult to obtain a sufficient effect for the intended quality improvement. If it exceeds 5%, the water absorption of wheat protein is reversed when preparing the dough. May become difficult to obtain a good structure.

  The bread in which the quality improving agent for bread making of the present invention is used is not particularly limited, and can be suitably used in the production of any bread such as a pullman-type or one-loaf-shaped formed bread, and confectionery bread.

  In the production of the bread of the present invention, the raw material and the bread quality improving agent of the present invention are used. The raw material includes flour, water, and yeast used as main raw materials, and may include other than these. In addition, dry yeast and raw yeast shall be included in yeast.

  As raw materials other than the above-mentioned wheat flour, there are materials that are generally used in the manufacture of breads, or materials that are appropriately selected and used depending on the type of bread, desired quality, etc. Can be used as necessary and raw materials. Specifically, for example, as raw materials corresponding to the former, dairy products such as sugar, salt, skim milk powder, whole milk powder, whey powder, whey protein concentrate, and whey protein isolate, shortening, margarine, butter, And fats and oils such as emulsified fats and oils, and emulsifiers such as glycerin fatty acid esters and sucrose fatty acid esters. Here, as said whey powder, what is used conventionally should just be used, and what was desalted can be used.

  The latter ingredients selected as appropriate according to the type of bread include spices such as cinnamon and basil, western liquors such as brandy and rum, dried fruits such as raisins and dried cherries, nuts such as almonds and peanuts, α -Starch-degrading enzymes such as amylase, β-amylase, and glucoamylase; flavors such as vanilla essence; artificial sweeteners such as aspartame; dietary fibers such as indigestible dextrin; active gluten; and matcha tea and cocoa powder It can be illustrated.

  In the production of the bread according to the present invention, flour such as flour used as a main raw material may use flour alone, but may contain flour and flours other than wheat flour as desired. Examples of such flours other than wheat flour include rice flour, barley flour, rye flour, oat flour, corn flour, kin flour, rice cake flour, bracken flour, kuzu flour, and white flour.

  Other substances may be optionally added to the production of the bread of the present invention. Examples of other substances added as desired include various dietary fibers, peptides, vitamins, polyphenols, minerals and the like.

  The above various materials are blended and kneaded by any conventionally known method to obtain a dough. Bread dough can be obtained by fermenting the dough by any conventionally known method. A bread is manufactured by baking bread dough after shaping it into a desired shape.

  The blending ratio of various materials varies depending on the type of material used, and can be appropriately determined according to a general bread manufacturing method. The production method of the bread of the present invention is not particularly limited. For example, the known straight rice cake method (straight method), medium seed method, medium noodle method, liquid seed method, no time method, overnight method, low temperature long time method (refrigeration) Dough method), and frozen dough method.

  The bread quality improving agent containing the whey powder according to the present invention is included in the kneaded dough and subjected to fermentation, and the addition timing of the bread quality improving agent is not particularly limited. Therefore, the bread quality improving agent of the present invention may be mixed with the raw material when the raw material is blended, or may be added in the process of mixing and mixing various raw materials. More specifically, when, for example, the straight method is adopted as the bread making method, the raw material and the quality improving agent for bread making are blended, and the dough obtained by kneading the blended raw material may be subjected to fermentation. . When the bread dough is mixed twice or more to obtain bread dough (for example, when using the middle seed method), a part of the raw material is mixed and fermented to obtain a fermented seed, and the remaining raw material is added to the fermented seed. It is sufficient to add the amount of and the quality improving agent for bread making and knead and further ferment. In addition, as in the case of using the middle seed method, after mixing a part of the raw material and performing the primary fermentation, adding the remainder of the raw material to the dough obtained by the primary fermentation and mixing and performing the secondary fermentation, The addition timing of the bread quality improving agent may be either before the primary fermentation, before the secondary fermentation, or both.

  Evaluation of bread-making property in the bread dough produced using the bread-making quality improving agent of the present invention may be performed on bread dough obtained in any step of bread dough production, and the bread-making quality is used as the raw material of bread. As long as the bread dough has been kneaded by adding the improver, the bread dough obtained in any step can be used for evaluation of bread making. For example, it is possible to evaluate bread-making properties for bread dough after primary fermentation in the straight method and bread dough after taking floor time in the medium seed method. The specific evaluation of bread dough is as shown in the following examples.

  EXAMPLES Next, although a test example and an Example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

[Test Example 1]
(1) Preparation of whey powder In Test Example 1, whey was heat-treated at different temperatures using whey as a raw material, cooled, concentrated, spray-dried to prepare whey powder, and the lactulose content in each whey powder Was measured. The whey used as a raw material was a whey obtained by adjusting the concentration of whey (manufactured by Morinaga Milk Industry Co., Ltd.) obtained as a by-product during cheese manufacture so that the solid content was 5%. The composition of the whey is as follows.
<Compositional composition ratio of whey of Test Example 1>
Fat: 0.05 (mass%, the same applies hereinafter)
Protein: 0.65
Carbohydrate: 4.01
Ash content: 0.29
Moisture: 95.00

  After preheating at 85 ° C. for 5 minutes using the whey 12L, heat treatment was performed at a heating temperature of 121 ° C., 135 ° C., or 145 ° C. for 30 seconds by an infusion type direct heating method. The whey after the heat treatment was cooled, concentrated by a conventional method, and spray-dried to prepare a whey powder. The three types of whey powders obtained were subjected to the lactulose content measurement described below as Sample 1 (treated at 121 ° C.), Sample 2 (treated at 135 ° C.), and Sample 3 (treated at 145 ° C.).

  Also, after preheating by holding at 74 ° C. for 30 seconds, the same as the above whey powder preparation method, except that the whey after the heat treatment was cooled without performing the high temperature heat treatment by the infusion type direct heating method. The whey powder prepared in the procedure was used for the lactulose content measurement as a control sample.

(2) Lactulose content measurement test For samples 1 to 3 and the control sample, the lactulose content was measured by the following procedure. 1.25 g of each sample was dissolved in 100 ml of water, and the dissolved sample was ultrafiltered through an ultrafiltration membrane having a fractional molecular weight of 10,000 daltons to obtain a filtrate as a measurement sample.

The lactulose content was measured by the absolute calibration curve method by high performance liquid chromatography. Specifically, the lactulose content in each sample was measured with the following apparatus, mobile phase, and fluorescence wavelength.
<High-performance liquid chromatograph operating conditions>
Model: LC-10Advp (manufactured by Shimadzu Corporation)
Detector: Fluorescence spectrophotometer RF-10A _XL (manufactured by Shimadzu Corporation)
Column: TSKgel SUGAR AXI φ4.6mm × 15cm (manufactured by Tosoh Corporation)
Column temperature: 60 ° C
Mobile phase: 0.5 mol / l borate buffer (pH 8.7)
Mobile phase flow rate: 0.4 ml / min
Injection volume: 20 μl
Fluorescence excitation wavelength: 320 nm
Fluorescence measurement wavelength: 430nm
Post column: Reaction coil; Stainless steel tube, φ0.3mm × 10m
Reaction reagent: 1 w / w% L-arginine solution
Reaction solution flow rate: 0.7 ml / min
Reaction temperature: 150 ° C

(3) Test results The results of this test are as shown in Table 1. Table 1 shows the lactulose content of each sample. As shown in Table 1, the lactulose content of the whey powder of Sample 1 at a heat treatment temperature of 121 ° C. is 126 mg / 100 g, and Sample 2 at 135 ° C. is 290 mg / 100 g. Sample 3 with 100 g and 145 ° C. was found to be 491 mg / 100 g. Moreover, the lactulose content of the control sample which performed only 74 degreeC preheating was 48 mg / 100g.

[Test Example 2]
In Test Example 2, the bread-making property of bread 1 manufactured by mixing Samples 1 to 3, the control sample, or skim milk powder prepared in Test Example 1 with 2% of wheat flour was examined.

(1) Preparation of bread The raw material mixture ratio and bread preparation method of Test Example 2 were as follows. The raw material blending ratio is expressed in terms of Bakers%. Bakers% is a method in which the weight of the flour being blended is 100% and other ingredients (sugar, salt, yeast, water, etc.) are expressed as a percentage of the flour. In addition, a sample means the whey powder or skim milk powder mentioned above.
<Bread preparation method>
70% medium seed dough method (with bread)
<Raw bread ingredients>

  The weight of flour for one pod is 300 g, the above-mentioned medium seed material is put into a mixer (manufactured by Shinagawa Kogyo, Type 5DM), and mixing is performed at a low temperature (141 rpm) for 1 minute and 30 seconds at a temperature of 24 ° C. .

Subsequently, primary fermentation was performed at a temperature of 28 ° C. for 4 hours. After mixing for 45 seconds at a low speed at a lifting temperature of 28 ° C., shortening was added, and mixing was performed at low speed for 1 minute 30 seconds and at high speed (285 rpm) for 2 minutes 30 seconds. Further, take the floor time at 28 ° C. for 30 minutes, further divide into 450 g and round, and after 15 minutes at 28 ° C., mold with a molding molder (Sheeter-Moulder, manufactured by National MFG). A mold (upper edge 20.5 × 9.8 cm, lower edge 18.9 × 8.5 cm, depth 8.0 cm = 1445 cm ³ ) was packed. Next, secondary fermentation was performed using a proofer at a temperature of 38 ° C. and a humidity of 90% until the upper edge of the mold reached 2.0 cm.

  After the secondary fermentation, each bread dough that has been fermented is baked at a baking temperature of 220 ° C. and a baking time of 23 minutes for an oven (Fujisawa Marzen, Reel Oven ERT-6) to produce a one-loaf bread. Thus, bread as a baked product was obtained.

(2) Evaluation of bread dough About each of these samples, the property of bread dough was evaluated. Specifically, the properties of the bread dough were evaluated when the dough after the floor time was divided and when the divided dough was cast. The evaluation is about each of extensibility (E: how the fabric is stretched, “a” of the fabric), tensile strength (R: stiffness and resistance when the fabric is stretched), balance, that is, tensile ratio (R / E). Each was evaluated by a three-step evaluation: ◯: good, Δ: slightly good, x: inferior.

(3) Evaluation of baked product Each of the above baked products having different bread quality improving agents was evaluated in five senses (total of 100 points) for the appearance and inner phase of the bread. Specifically, the screening scores were 30 appearances (volume: 10 points, skin color: 10 points, shape uniformity: 5 points, epidermis: 5 points), 70 internal phases (internal hue: 10 points, Sustain: 10 points, touch: 15 points, fragrance: 10 points, taste: 25 points).

(4) Test results (a) Evaluation of bread dough Evaluation of bread dough is as shown in Table 2. As a result, regarding the tensile strength at the time of dividing the bread dough, the bread dough using skimmed milk powder as a sample was good, and the samples using whey powder as a quality improving agent for bread making were evaluated as slightly good. However, the extensibility at the time of division was better for samples 1 to 3 and the control sample than when skim milk was used. Furthermore, with regard to tensile strength and extensibility during molding, the results showed that bread dough prepared by using a whey powder heat-treated at 121 ° C. or higher and having a lactulose content of 126 mg / 100 g or higher is superior to a control sample having a low lactulose content. It was found that the bread quality improving agent containing the whey powder according to the present invention is excellent.

(B) Evaluation of fired product The evaluation of the fired product is as shown in Table 3 and FIG. As a result, in the five-sense examination of each sample, all the breads manufactured using whey powder heat-treated at 121 ° C. or higher and having a lactulose content of 126 mg / 100 g or higher gave a high score of 99 or higher. It was shown that the quality improving agent for bread making including powder was excellent. Among them, bread produced using whey powder having a lactulose content of 290 mg / 100 g heat-treated at 135 ° C. was able to obtain 100 points.

[Test Example 3]
In Test Example 3, bread was produced in the same manner as in Test Example 2 except that the blending ratio of the quality improving agent for bread making was changed to 5% instead of 2%, and the bread dough and the baked product were evaluated in the same manner as in Test Example 2. Then, the bread-making property was examined. In Test Example 3, the raw material type and blending ratio other than the blending ratio of the bread-making quality improver, the breadmaking method, the evaluation method of the bread dough and the baked product are the same as in Test Example 2, and thus the description thereof is omitted.

(A) Evaluation result of bread dough Evaluation of bread dough is as shown in Table 4. As a result, regarding the tensile strength at the time of dividing the bread dough, the bread dough using skim milk powder as a quality improving agent for bread making was good, and all the samples using whey powder were evaluated as slightly good. However, with regard to extensibility during splitting, tensile strength during molding, extensibility, and balance, bread dough prepared using whey powder with a lactulose content of 126 mg / 100 g or more heat-treated at 121 ° C. or higher is good in all cases. As a result, it was found that the bread quality improving agent containing these whey powders was excellent. In addition, the bread dough prepared using whey powder with a lactulose content of 48 mg / 100 g heat-treated at 74 ° C. was inferior in extensibility both at the time of division and at the time of molding, and a phenomenon that the bread dough was dripped was confirmed.

(B) Evaluation of baked product Evaluation after baking the bread is as shown in Table 5 and FIG. As a result, in the five-sense examination of each sample, a high score of 99 points or higher was obtained for bread manufactured using whey powder with a lactulose content of 126 mg / 100 g or higher that was heat-treated at 121 ° C. or higher. It was found that the bread quality improving agent contained was excellent.

[Example 1]
The same whey raw material as used in Test Example 1 was prepared in the same manner as in Test Example 1 using whey 12L whose concentration was adjusted so that the solid content was 5%. After heating, heat treatment was performed at a heating temperature of 121 ° C. for 30 seconds by an infusion type direct heating method. The whey after the heat treatment was cooled, concentrated by a conventional method, spray-dried to prepare a whey powder, and about 500 g of a bread quality improving agent was produced.

[Example 2]
In Example 1, about 500 g of bread quality improver was produced in the same manner except that the heat treatment temperature by the infusion type direct heating method was 135 ° C.

[Example 3]
In Example 1, about 500 g of bread quality improver was produced in the same manner except that the heat treatment temperature by the infusion type direct heating method was 145 ° C.

[Example 4]
Using the bread-making quality improver produced in Example 1, 5 kg of one-loaf type bread was prepared according to the following formulation by the straight-line method. In addition, all the other raw materials used the commercial item. The following figures are Bakers%.
<Bread ingredients and bread quality improvers>
Powerful powder: 100 (%)
Water: 72.0
East: 2.5
East food: 0.1
Salt: 1.8
Super white sugar: 7.0
Shortening: 5.0
Bread quality improver: 2.0

  The above raw materials excluding shortening and the above-mentioned quality improving agent for bread making are respectively added to a mixer (manufactured by Aikosha), and at a temperature of 26 ° C. for 3 minutes at a low speed (141 rpm) and at a medium speed (169 rpm) for 4 minutes. After mixing, shortening was added, and further mixed at a low speed for 2 minutes and at a medium speed for 4 minutes to obtain a dough. Next, primary fermentation was performed at a temperature of 26 ° C. for 90 minutes to obtain a fermented dough. At this time, dough sagging did not occur in the bread dough, and the primary fermentation was completed satisfactorily.

  The dough after the primary fermentation was divided into 400 g portions and rounded, and after taking a bench time of 20 minutes, the dough was molded using a molding molder and packed into a mold. Next, secondary fermentation was performed using a proofer at a temperature of 38 ° C. and a humidity of 85% for about 50 minutes so that the degree of expansion was about 75% of the mold.

  The dough after the secondary fermentation was placed in an oven (manufactured by Sanko Kikai Co., Ltd., NC-CG-13) and baked for 30 minutes with the upper flame set to 200 ° C. and the lower flame set to 210 ° C. As a result, a one-loaf bread with good flavor and texture was obtained.

It is a figure showing evaluation (five sense examination) of a baked product when 2% of the bread quality improving agent of the present invention is blended. It is a figure showing evaluation (five sense examination) of bread baking goods when 5% of the quality improving agent for bread making of this invention is mix | blended.

Claims (4)

In a bread manufacturing method comprising mixing raw materials, kneading the mixed raw materials, fermenting the mixed raw materials, and baking the fermented raw materials, whey powder containing at least 120 mg / 100 g of lactulose before baking A method for producing bread comprising adding to Against wheat flour, bread method as claimed in claim 1 carried out by adding the whey powder 0.1 to 5.0 wt%. Bread produced by the method according to claim 1 or 2 . A quality improving agent for bread making comprising, as an active ingredient, whey powder containing 120 mg / 100 g or more of lactulose obtained by heat treatment at 121 ° C. or higher.