JP7281997B2 - Quality improver for frozen layered bread dough, method for producing bread, and method for improving quality of bread - Google Patents

Description

TECHNICAL FIELD The present invention relates to a quality improving agent for frozen layered bread dough, a method for producing bread using the quality improving agent for frozen layered bread dough, and a method for improving the quality of bread.

In the bread market in recent years, due to a serious labor shortage and an increase in demand in the food service industry, there is a demand for improved time efficiency and further simplification of work. , The market for breads that use frozen laminated bread dough that is thawed and baked at restaurants and other stores is growing.

As a technology related to such breads, by using a dough in which a specific amount of oil and fat composition for folding is folded, even if the dough after proofing is compressed before freezing, croissants etc. with good dough floating (swelling) are produced. A technology for providing frozen dough after proofing for layered puffed food (see, for example, Patent Document 1), by adding alginate to bread dough, regardless of the freezing period and regardless of the type of bread dough, a constant volume Technology for providing frozen bread dough after proofing that can obtain bread of stable quality (see, for example, Patent Document 2), cellulose compound, cellulase, glyceride emulsifier, coenzyme, antioxidant, and hydrocolloid material A technique for improving frozen dough by containing is proposed (see, for example, Patent Document 3).

In addition, as a bread quality improver, even if the amount of pectin or wheat active gluten added is small, sufficient volume can be obtained, and the secondary effect of reinforcing dietary fiber by pectin can be expected. Also proposed is a technique of adding active wheat gluten and an emulsifier to pectin or pectin and gums, and further adding at least one of cystine and ascorbic acid (see, for example, Patent Document 4).

However, in the method for producing bread using frozen laminated bread dough obtained by freezing the laminated dough obtained by overlapping bread dough, fats and oils, various creams, etc., the volume of bread produced is large, and the appearance such as shape uniformity and crispness are poor. At present, no satisfactory technology has yet been provided for easily producing bread that is excellent in texture, such as melting in the mouth.

In addition, conventionally, breads using frozen laminated bread dough are manufactured through processes such as molding and freezing after thawing, or molding and freezing after performing the proofing process. When the proofing process is performed after thawing, there is a problem that it takes time and the efficiency of the work decreases. The problem is that it is fragile.

Therefore, even if it is applied to a method of freezing the laminated bread dough after molding, especially a method that does not perform the proofing process after molding, the bread that is produced has a large volume and is excellent in the appearance and texture of the bread product. There is also a strong need for techniques that can be easily manufactured.

JP 2011-36133 A JP 2016-198061 A Japanese Patent Publication No. 2017-500853 JP-A-8-173013

In response to such demands, the present invention overcomes the current situation, solves the above-mentioned conventional problems, and aims to achieve the following objects. That is, the present invention relates to a method for producing bread using frozen laminated bread dough obtained by freezing a laminated dough obtained by overlapping bread dough, fats, various creams, etc., in which the volume of bread produced is large and the appearance and texture are improved. To provide a quality improving agent for frozen layered bread dough, a method for producing bread, and a method for improving the quality of bread, which can easily produce bread with excellent bread texture.

As a result of intensive studies to achieve the above object, the present inventors found that by adding and blending hemicellulase, α-amylase, and a specific emulsifier during the production of bread using frozen layered bread dough, , the volume of the bread to be produced can be increased, and the appearance and texture can be improved.

The present invention is based on the findings of the present inventors, and means for solving the above problems are as follows. Namely
<1> Quality for frozen layered bread dough characterized by containing (A) hemicellulase, (B) α-amylase, and (C) emulsifiers (C1) glycerin fatty acid ester and (C2) organic acid monoglyceride It is an improver.
<2> The quality improver for frozen layered bread dough according to <1>, which is used with (A) 20 to 250 U of hemicellulase and (B) 20 to 250 U of α-amylase per 100 g of flour raw material mainly composed of wheat flour. is.
<3> (C2) The above <1> or <, wherein the organic acid monoglyceride is diacetyl tartaric acid monoglyceride, and the diacetyl tartaric acid monoglyceride is used in an amount of 0.05 to 1.0% by mass based on the wheat flour raw material. 2> is the quality improver for frozen layered bread dough.
<4> (C1) The glycerin fatty acid ester is a fatty acid monoglyceride, and the fatty acid monoglyceride is used in an amount of 0.03 to 0.5% by mass based on the wheat flour raw material <1> to <3> The quality improving agent for frozen layered bread dough according to any one of .
<5> Any one of the above <1> to <4>, wherein the mass ratio of (C2) organic acid monoglyceride to (C1) glycerin fatty acid ester ((C2):(C1)) is 1:2 to 3:1 It is a quality improver for frozen layered bread dough described in .
<6> Furthermore, (D) contains roasted wheat flour, and the (D) roasted wheat flour is used in an amount of 20 to 500 mg per 100 g of flour raw material mainly composed of wheat flour. The quality improver for frozen layered bread dough according to any one of the above.
<7> Furthermore, (E) contains ascorbic acid or a salt thereof, and the (E) ascorbic acid or a salt thereof is used at 20 to 400 ppm with respect to flour raw materials mainly composed of wheat flour <1> to <6>, the quality improver for frozen layered bread dough.
<8> A method for producing bread, characterized by using the quality improver for frozen layered bread dough according to any one of <1> to <7>.
<9> A method for improving the quality of bread, wherein the quality improving agent for frozen layered bread dough according to any one of <1> to <7> is used in frozen dough.

According to the present invention, it is possible to solve the above-mentioned problems in the past, and in a bread manufacturing method using a frozen layered bread dough obtained by freezing a layered dough obtained by layering bread dough, fats, various creams, etc. It is possible to provide a quality improving agent for frozen laminated bread dough, a method for producing bread, and a method for improving the quality of bread, which can easily produce bread having a large volume and excellent appearance and texture.

(Quality improver for frozen layered bread dough)
The quality improver for frozen layered bread dough of the present invention contains at least (A) hemicellulase, (B) α-amylase, and (C) emulsifiers (C1) glycerin fatty acid ester and (C2) organic acid monoglyceride, Other components are further included as necessary.

<Bread>
The quality improver for frozen layered bread dough of the present invention is suitable for, among methods for producing bread using frozen layered bread dough, a method in which layered bread dough is frozen after molding. It is possible to easily produce bread which has a large volume and is excellent in appearance and texture of the bread product.

The bread (including confectionery) in the present invention is not particularly limited as long as it is manufactured using a layered dough in which bread dough, oils and fats, various creams, etc. are layered, and can be appropriately selected. , for example, Danish pastries, croissants, pies, pastries, millefeuilles and the like.

<(A) hemicellulase>
The hemicellulase is not particularly limited as long as it can be used for food and drink applications (grade), and can be appropriately selected. cereal-derived hemicellulase and the like. These may be used individually by 1 type, and may use 2 or more types together.
Examples of the hemicellulase include "Amano" 90 from Amano Enzyme Co., Ltd., Sucrase X from Mitsubishi Chemical Foods Co., Ltd., Bakezyme HS2000 from DM Japan Co., Ltd., Bakezyme BXP5001, Bakezyme Real-X, and Pentopan from Novozyme. Commercially available products such as 500 BG can be used as appropriate.
The content of the hemicellulase in the quality improving agent for frozen layered bread dough is not particularly limited, and can be appropriately selected according to the amount used, activity, and the like.

<(B) α-amylase>
The α-amylase is not particularly limited as long as it can be used for food and drink applications (grade), and can be appropriately selected. (Bacillus subtillis), Bacillus amyloliquefaciens (Bacillus amyloliquefaciens), Bacillus licheniformis (Bacillus licheniformis) and other microorganism-derived α-amylases such as Streptomyces, barley and wheat and α-amylase derived from grains. These may be used individually by 1 type, and may use 2 or more types together.
Examples of the α-amylase include Sumiteam AS from Shinnihon Chemical Co., Ltd., Coclase from Mitsubishi Chemical Foods Co., Ltd., Novamyl 10000 BG and Novamil 3D BG from Novozyme, Bakezyme P500 and Bakezyme from DM Japan. Commercial products such as AN301 and Biozyme A manufactured by Amano Enzyme Co., Ltd. can be used as appropriate.
The content of the α-amylase in the quality improving agent for frozen layered bread dough is not particularly limited, and can be appropriately selected according to the amount used, activity, and the like.

<(C) emulsifier>
The emulsifier contains at least (C1) glycerol fatty acid ester and (C2) organic acid monoglyceride, and if necessary, further contains other emulsifiers.

<<(C1) glycerin fatty acid ester>>
The glycerin fatty acid ester has a structure in which a fatty acid is ester-bonded to one or two of the three hydroxy groups of glycerin.
The fatty acid is not particularly limited and can be appropriately selected. Saturated or unsaturated fatty acids having 8 to 22 carbon atoms are included. Among these, fatty acids containing palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid as main components are preferable from the viewpoint of flavor.

The glycerin fatty acid esters may be used singly or in combination of two or more.
Among these, fatty acid monoglycerides are preferred, and fatty acid monoglycerides having 12 to 20 carbon atoms are more preferred, in that a synergistic effect with the organic acid monoglyceride (C2) is exhibited.

Commercially available products can be appropriately selected as the glycerin fatty acid ester.
The content of the glycerin fatty acid ester in the quality improving agent for frozen layered bread dough is not particularly limited, and can be appropriately selected according to the amount used.

<<(C2) organic acid monoglyceride>>
The organic acid monoglyceride has a structure in which one molecule of fatty acid and one or two molecules of organic acid are bound to one molecule of glycerin.
The organic acid is not particularly limited and can be appropriately selected. Examples include succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, and fumaric acid. Among these, succinic acid, citric acid, and diacetyltartaric acid, which are used for food applications, are preferred, and diacetyltartaric acid is more preferred.
The fatty acid is not particularly limited and can be appropriately selected. Examples include fatty acids having 8 to 22 carbon atoms such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Saturated or unsaturated fatty acids can be mentioned. Among these, fatty acids containing palmitic acid and stearic acid as main components are preferable from the viewpoint of flavor.

The organic acid monoglycerides may be used singly or in combination of two or more.
Among these, diacetyltartaric acid monoglyceride is preferable in that synergistic effect with glycerin fatty acid ester (C1) is exhibited.

Commercially available products can be appropriately selected as the organic acid monoglyceride.
The content of the organic acid monoglyceride in the quality improving agent for frozen layered bread dough is not particularly limited, and can be appropriately selected according to the amount used.

<<Other emulsifiers>>
The other emulsifiers are not particularly limited and can be appropriately selected. Examples include natural emulsifiers such as lecithin and enzyme-treated lecithin, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate, and polyglycerin fatty acid. Synthetic emulsifiers such as esters, polyglycerol condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters.
Commercially available products can be appropriately selected as the other emulsifiers.
The content of the other emulsifier in the quality improving agent for frozen layered bread dough is not particularly limited, and can be appropriately selected according to the amount used.

<Other ingredients>
The other components are not particularly limited as long as they do not impair the effects of the present invention and can be appropriately selected. Examples include (D) roasted wheat flour; (E) ascorbic acid or a salt thereof; gluten, wheat flour, food materials such as cornstarch; cysteine or its salts; ingredients used in the production of bread; These may be used individually by 1 type, and may use 2 or more types together.
Among these, it is preferable to contain (D) roasted wheat flour and (E) ascorbic acid or a salt thereof because the volume, appearance and texture of the bread to be produced are further improved.
The content of the other components in the quality improving agent for frozen layered bread dough is not particularly limited and can be appropriately selected.

<<(D) Roasted wheat flour>>
The roasted wheat flour is also called roasted wheat flour or roasted flour, and is obtained by heat-treating wheat flour at a high temperature (usually 90 to 160° C.) in a dry process.
As the roasted wheat flour, those conventionally used in bread making and confectionery can be appropriately selected and used. Roasted wheat flour obtained by roasting for 40 minutes can be used. Moreover, a commercial item can also be selected suitably.
The roasted wheat flour may be used singly or in combination of two or more.
The content of the roasted wheat flour in the quality improving agent for frozen layered bread dough is not particularly limited, and can be appropriately selected according to the amount used.

<<(E) ascorbic acid or a salt thereof>>
The ascorbic acid or a salt thereof is not particularly limited as long as it can be used for food and drink applications (grade), and commercially available products can be appropriately selected.
The salt is not particularly limited and can be appropriately selected. Examples thereof include salts with alkali metals such as sodium and potassium, and salts with alkaline earth metals such as calcium and magnesium. As for the salt, one kind of salt may be used, or two or more kinds of salts may be used in combination.
The content of the ascorbic acid or salt thereof in the quality improving agent for frozen layered bread dough is not particularly limited, and can be appropriately selected according to the amount used.

<Aspect>
The quality improver for frozen layered bread dough includes (A) hemicellulase, (B) α-amylase, (C1) glycerin fatty acid ester, (C2) organic acid monoglyceride, and, if necessary, It may be a mode in which other components are contained in the same packaging material, or one or more of the above components are placed in separate packaging materials, and each component is mixed at the time of use and added to the flour raw material. Alternatively, each of the above components may be added to the flour raw material.

<Amount used>
The amount of the quality improving agent for frozen layered bread dough to be used is not particularly limited, and can be appropriately selected according to the amount of each component to be used, which will be described later. It may be referred to as a “grain flour raw material”).

<<(A) Hemicellulase>>
The amount of the hemicellulase to be used is not particularly limited and can be appropriately selected, but is usually 20 to 250 U ("U" represents an activity unit (unit) per 100 g of flour raw material mainly composed of wheat flour. ), preferably 50 to 200 U, more preferably 80 to 160 U. If the amount of the hemicellulase used is less than 20 U, a sufficient addition effect may not be obtained, and if it exceeds 250 U, the volume, appearance and texture of bread may be adversely affected.

In the present invention, the hemicellulase activity can be measured by the following method.
Add 3 mL of 0.1N acetate buffer (pH 4.5) to 1 mL of substrate (xylan 10 mg/mL), stir, and preheat at 40° C. for 10 minutes. After that, 1 mL of the enzyme solution is added and reacted at 40° C. for 30 minutes. After the reaction, add 2 mL of Somogyi solution, shake, and heat in boiling water for 20 minutes. After cooling, add 1 mL of ammonium arsenic molybdate solution, shake, adjust the total volume to 25 mL with water, centrifuge (3000 rpm, 10 minutes), and measure the absorbance at a wavelength of 500 nm. Under the above conditions, the amount of enzyme required to produce reducing sugars equivalent to 100 mg of xylose per minute is defined as 100 units (U).

<<(B) α-amylase>>
The amount of α-amylase to be used is not particularly limited and can be appropriately selected. Preferably, the range of 80-140U is more preferred. When the amount of the α-amylase used is less than 20U, sufficient effect of addition may not be obtained, and when it exceeds 250U, the volume, appearance and texture of bread may be adversely affected.

In the present invention, the activity unit of the α-amylase is defined as the conversion rate of the soluble starch at the absorbance (620 nm) after reacting with starch as a substrate at pH 5.0 and 30° C. for 25 minutes and then coloring with iodine. is 1.0 g per hour, and the enzyme amount is 1 U.

<<(C) emulsifier>>
-(C1) glycerin fatty acid ester-
The amount of the glycerin fatty acid ester to be used is not particularly limited and can be appropriately selected. A range of 0.05 to 0.4% by weight is preferred. When the amount used is within the preferred range, it is advantageous in that the volume, appearance and texture of the bread produced are better.

-(C2) organic acid monoglyceride-
The amount of the organic acid monoglyceride used is not particularly limited and can be appropriately selected. A range of 0.1 to 0.5% by weight is preferred. When the amount used is within the preferred range, it is advantageous in that the volume, appearance and texture of the bread produced are better.

The blending ratio of (C2) organic acid monoglyceride and (C1) glycerol fatty acid ester is not particularly limited and can be selected as appropriate. A range of 3:1 is preferred, and a range of 1:1 to 2:1 is more preferred. When the blending ratio is within the preferred range, it is advantageous in terms of the volume, appearance and texture of the bread to be produced.

The amount of the other emulsifier used is not particularly limited as long as it does not impair the effects of the present invention, and can be appropriately selected.

<<(D) Roasted wheat flour>>
When using the roasted wheat flour, the amount used is not particularly limited and can be appropriately selected. is more preferred. When the amount used is within the preferred range, it is advantageous in that the volume, appearance and texture of the bread produced are better.

<<(E) ascorbic acid or a salt thereof>>
When the ascorbic acid or its salt is used, the amount used is not particularly limited and can be appropriately selected. A range of 250 ppm is more preferred. When the amount used is within the preferred range, it is advantageous in that the volume, appearance and texture of the bread produced are better.

<Grain flour raw material mainly composed of wheat flour>
The grain flour raw material mainly composed of wheat flour mainly contains wheat flour such as hard flour, semi-strong flour, all-purpose flour, and durum wheat flour, and may be a combination of these various flours. Whole grains may be used as the wheat flour, but in this case, the wheat bran portion contained in the whole grains is converted into bran. The grain flour may contain barley flour, rye flour, rye flour, buckwheat flour, rice flour, and oat flour in addition to wheat flour.

(Method for producing bread)
In the bread manufacturing method of the present invention, at least the quality improving agent for frozen layered bread dough of the present invention is used in the bread manufacturing process, and other ingredients are used as necessary.

The method for producing the bread is not particularly limited as long as it is a method using frozen layered bread dough in which bread dough, fats, various creams, etc. are overlapped and folded, and fermentation is performed in a normal procedure except for using frozen layered bread dough. , molding, and baking.
The timing of freezing the dough in the bread manufacturing method is not particularly limited and can be appropriately selected. According to the method for producing breads of the present invention, it is possible to easily produce breads that have a large volume and are excellent in appearance and texture of bread products, even by a method that does not perform a final proofing process after molding. can do.
In addition, in the bread manufacturing method, a refrigeration (retarding) step may be provided in the bread dough preparation step, if necessary. The step of refrigerating the bread dough may be set at any stage after the bread dough is produced by mixing and kneading flour raw materials mainly consisting of wheat flour, yeast, salt, water and other raw materials. Examples include after time, before, during, and after the folding process, and after molding.

In the bread manufacturing method, the frozen (frozen) bread dough may be baked as it is, or the frozen bread dough may be baked after being thawed.
The thawing and baking conditions are not particularly limited, and can be appropriately selected according to the type and size of the target bread.
According to the method for producing bread of the present invention, the volume of bread to be produced can be reduced regardless of whether the frozen bread dough is baked as it is or the frozen bread dough is baked after thawing. Bread having a large size and excellent appearance and texture can be easily produced.

<Amount used>
The amount of the quality improving agent for frozen layered bread dough of the present invention used in the bread manufacturing method is not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. (Quality improving agent for frozen layered bread dough) <Amount used> can be the amount described in the item.
The quality improver for frozen layered bread dough is usually added and blended during production of the bread dough.

The method for producing bread includes a step of mixing and kneading water, yeast (fresh yeast, dry yeast, etc.), fats and oils, and optionally other bread making ingredients in the above-mentioned grain flour raw material. As raw materials, those usually used for bread production, for example, various fermented seeds such as sourdough, panettone, and levain; yeast food; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; Eggs or egg powder; dairy products such as skimmed milk powder, whole milk powder, cheese powder, yogurt powder, whey powder; shortening, butter, margarine and other oils and fats such as animal and vegetable oils; Emulsifier; swelling agent; thickener; sweetener; flavor; cysteine or its salt; coloring agent;

(Method for improving quality of bread)
In the method for improving the quality of breads of the present invention, at least the quality improving agent for frozen layered bread dough of the present invention is used for frozen dough in the bread manufacturing process, and other ingredients are used as necessary.
The method for improving the quality of bread can be performed in the same manner as the method for producing bread of the present invention described above.

According to the quality improving agent for frozen laminated bread dough, the method for producing bread, and the method for improving the quality of bread of the present invention, in the method for producing bread using frozen laminated bread dough in which bread dough, oils and fats, various creams, etc. are superimposed, It is possible to easily produce bread that has a large volume and is excellent in appearance such as uniform shape and texture such as crispness and melting in the mouth.

EXAMPLES The present invention will be described below with reference to Examples, Comparative Examples and Test Examples, but the present invention is not limited to these.

(Example 1, Comparative Examples 1 to 4: Production of quality improver for frozen layered bread dough)
Quality improvers for frozen layered bread dough of Control, Example 1 and Comparative Examples 1-4 were produced according to the formulations shown in Table 1-1 below. For each quality improver for frozen layered bread dough, the amount of the food material (gluten) was appropriately changed, and the total amount was adjusted to 1.0 g.
The details of the components used are as follows.
・ Hemicellulase: Product name “Bakezyme BXP5001”, manufactured by DM Japan Co., Ltd. ・ α-Amylase: Product name “Biozyme A”, manufactured by Amano Enzyme Co., Ltd. ・ Glycerin fatty acid ester: “Fatty acid monoglyceride” (product name “ Emulgy MS”), manufactured by Riken Vitamin Co., Ltd. ・ Organic acid monoglyceride: “Diacetyl tartaric acid monoglyceride” (product name “Poem W-90VP”), manufactured by Riken Vitamin Co., Ltd. ・ Roasted wheat flour: Product name “Roast Flower RD”, fresh・Manufactured by Food Service Co., Ltd.

(Test Example 1: Production of frozen dough croissants)
Using the quality improver for frozen layered bread dough of Example 1, Comparative Examples 1 to 4, or the control, croissants were produced according to the following formulation and steps.
<Formulation>
・ Wheat flour (strong flour) 100.0 parts by mass ・ Quality improver for frozen layered bread dough 1.0 parts by mass ・ Fresh yeast 6.0 parts by mass ・ Sugar 8.0 parts by mass ・ Salt 1.8 parts by mass ・ Oil (margarine) 5.0 parts by mass Water 56.0 parts by mass [* Roll-in oil 45.0 parts by mass (for cloth)]
<Process>
・ Mixing ↓ (fat) low speed 3 minutes, medium speed 12 minutes ・ Kneading temperature 18 ℃
・ Floor time -5°C, 30 minutes ・ Folding condition 3 folds, 3 times ・ Final rolling (material thickness) 2.5 to 3.0 mm
・ Divided weight 50g
・ Mold Croissant molding ・ Freezing conditions -40°C, 20 minutes ・ Storage conditions -20°C
・ Firing conditions Firing in a frozen state (120°C, 10 minutes → 160°C, 8 minutes → 185°C, 8 minutes → 200°C, 2 minutes)

<Evaluation>
The produced croissants were evaluated by 10 people according to the following evaluation criteria for appearance (bread volume and stability of shape) and texture (crisp and melting in the mouth). The average scores of the obtained results are shown in Table 1-2 below.

- Appearance (bread volume and shape stability) -
5 points: The volume is large and the shape is well-proportioned.
4 points: The volume is large and the shape is slightly balanced.
3 points: The volume is somewhat large, but the shape is slightly lacking in symmetry.
2 points: Slightly small in volume and somewhat lacking in shape symmetry.
1 point: The volume is small and the shape lacks symmetry.

-Texture (crisp, melting in the mouth)-
5 points: Excellent in both crispness and melting in the mouth.
4 points: Good crispness and good melting in the mouth 3 points: Slightly crispy and slightly melting in the mouth.
2 points: Slightly repulsive and slightly chatty.
1 point: There is flipping and there is squeaking.

As shown in Table 1-2, when the formulation of Example 1, which is an example of the formulation of the present invention, is used, the volume of the bread produced is large, and bread with good appearance and texture can be obtained. It was confirmed that

(Test example 2)
<Production of quality improver for frozen layered bread dough>
Controls and quality improvers for frozen layered bread dough of Test Examples 2-1 to 2-7 were produced according to the formulations shown in Table 2 below. In addition, each quality improver for frozen layered bread dough was adjusted so that the total amount was 1.5 g by appropriately changing the amount of the food material (gluten).
The details of the components used are the same as those used in Example 1 and Comparative Examples 1 to 4 above.

<Production of frozen dough croissants>
Test Examples 2-1 to 2-7 produced above or the control quality improver for frozen layered bread dough was used in an amount of 1.5 parts by mass per 100.0 parts by mass of flour, except that the formulation of Test Example 1 A croissant was produced in the same manner as in the process. In addition, the appearance and texture of the produced croissants were evaluated according to the same evaluation criteria as in Test Example 1. The results obtained are shown in Table 2 below.

As shown in Table 2, it was confirmed that the effects of the present invention can be obtained even when the blending amounts of hemicellulase and α-amylase are changed.

(Test example 3)
<Production of quality improver for frozen layered bread dough>
Quality improvers for frozen layered bread dough of Control and Test Examples 3-1 to 3-3 were produced according to the formulations shown in Table 3 below. In addition, each quality improver for frozen layered bread dough was adjusted so that the total amount was 2.0 g (2.5 g only for Test Example 3-3) by appropriately changing the amount of food material (wheat flour).
The details of the components used are the same as those used in Example 1 and Comparative Examples 1 to 4 above.

<Production of frozen dough croissants>
Test Examples 3-1 to 3-3 manufactured above or the control quality improver for frozen layered bread dough is 2.0 parts by mass per 100.0 parts by mass of flour (2.5 parts by mass only for Test Example 3-3 ), and after freezing and storing at -20° C., thawing under the following conditions and then baking were performed. In addition, the appearance and texture of the produced croissants were evaluated according to the same evaluation criteria as in Test Example 1. The results obtained are shown in Table 3 below.
・ Thawing conditions: 4°C, about 16 hours ・ Baking conditions: 180°C, 23 minutes

As shown in Table 3, it was confirmed that the effects of the present invention were obtained even when the blending amounts of glycerin fatty acid ester, organic acid monoglyceride, roasted wheat flour, and ascorbic acid were changed.

According to the quality improver for frozen layered bread dough of the present invention, it is possible to easily produce bread that has a large volume and is excellent in appearance and texture. The breads are not limited to the breads described in the item 1. above, but can be suitably used for breads manufactured using laminated dough such as Danish pastries, croissants, pies, pastries, and mille-feuilles.

Claims (7)

(A) hemicellulase, (B) α-amylase, (C) emulsifier (C1) glycerin fatty acid ester and (C2) organic acid monoglyceride , and (D) roasted wheat flour ,
(A) hemicellulase 20 to 250 U, (B) α-amylase 20 to 250 U, (C1) glycerin fatty acid ester 0.03 to 0.5% by mass, (C2) for 100 g of flour raw material mainly composed of wheat flour Used at 0.05 to 1.0% by mass of organic acid monoglyceride,
A quality improver for frozen layered bread dough, wherein the mass ratio of (C2) organic acid monoglyceride and (C1) glycerin fatty acid ester ((C2):(C1)) is 1:2 to 3:1. (C2) The quality improver for frozen layered bread dough according to claim 1, wherein the organic acid monoglyceride is diacetyl tartaric acid monoglyceride. (C1) The quality improver for frozen layered bread dough according to claim 1 or 2, wherein the glycerin fatty acid ester is fatty acid monoglyceride. (D) The quality improving agent for frozen layered bread dough according to any one of claims 1 to 3, wherein the roasted wheat flour is used in an amount of 20 to 500 mg per 100 g of flour raw material mainly composed of wheat flour. Any one of claims 1 to 4, further comprising (E) ascorbic acid or a salt thereof, wherein the (E) ascorbic acid or a salt thereof is used at 20 to 400 ppm with respect to flour raw materials mainly composed of wheat flour. A quality improver for frozen layered bread dough as described. A method for producing bread, characterized by using the quality improver for frozen layered bread dough according to any one of claims 1 to 5. A method for improving the quality of bread, characterized by using the quality improving agent for frozen layered bread dough according to any one of claims 1 to 5 in frozen dough.