JP7570804B2 - Method for producing bread, frozen dough for heating without thawing, bread using the frozen dough for heating without thawing, and composition for frozen dough for heating without thawing - Google Patents

Description

The present invention relates to a method for producing breads, frozen bread dough for heating without thawing, breads using the frozen bread dough for heating without thawing, and a composition for frozen bread dough for heating without thawing.

The technology of using preformed frozen dough is becoming widespread in the production of breads. By using preformed frozen dough, the process from making the dough to shaping it can be omitted, which makes it possible to reduce the store floor space and the burden on equipment, and also makes it easy for people who are not skilled craftsmen to make bread.

To serve freshly baked bread using preformed frozen dough, at a minimum, equipment is required for freezing, thawing, final proofing (proofing), and baking. For small stores and existing coffee shops that want to start serving freshly baked bread, the biggest obstacle is thought to be the need to prepare the equipment required for thawing and final proofing.

One useful technique for overcoming the above-mentioned barriers is a bread-making technique using frozen dough that does not require thawing or final fermentation. For example, Patent Document 1 describes a method for producing frozen dough, which does not require dedicated equipment for thawing and fermentation, and is characterized in that a continuous multi-layered bread dough is formed using a grain flour composition containing yeast and an oil composition (folded-in oil), and the dough is then formed into a desired shape, and then a depression is formed in the surface of the thickest part of the formed dough.

International Publication No. 2011/87152

However, the technology described in Patent Document 1 is related to frozen dough with a multi-layer structure, such as croissant dough, and no technology has been established for producing bread using frozen dough that does not have a multi-layer structure without the need for thawing or final fermentation. In addition, frozen dough that has undergone final fermentation is frozen in a state in which the dough has expanded to more than twice its original size. This not only increases transportation costs, but also makes the dough vulnerable to impacts, necessitating measures to prevent damage during storage and distribution, which has the disadvantage of increasing costs.

Therefore, the main objective of the present invention is to provide a bread-making technique using frozen dough that does not require thawing and final fermentation.

That is, in this technology, first,
Grain flour and
Pregelatinized starch,
A thickener,
The present invention provides a method for producing breads, the method including a step of heating frozen bread dough in the presence of steam, the frozen dough having a gelatinized starch content of 1.5 to 10% by mass relative to a total of 100% by mass of the grain flour and the gelatinized starch.
In the present technology, the content of the thickener in the frozen bread dough can be 0.2 to 2.0 parts by mass per 100 parts by mass of the total of the cereal flour and the pregelatinized starch.
In the present technology, the thickener may contain at least one selected from the group consisting of hydroxypropylmethylcellulose, carboxymethylcellulose, and gums.
In the present technology, the frozen dough may be a shaped frozen dough.
In the bread manufacturing method according to the present technology, there is no need to carry out a step of thawing the frozen bread dough before heating.

In this technology, next,
Grain flour and
Pregelatinized starch,
A thickener,
The present invention provides a frozen bread dough for heating that does not require thawing, in which the content of the pregelatinized starch is 1.5 to 10% by mass relative to 100% by mass of the total of the cereal flour and the pregelatinized starch.
When bread is produced using the frozen bread dough for heating without thawing according to the present technology, final fermentation is not required.

This technology also provides breads using the frozen bread dough for heating that does not require thawing.

In the present technology, further,
Grain flour and
Pregelatinized starch,
A thickener,
The present invention provides a composition for frozen bread dough to be heated without thawing, in which the content of the pregelatinized starch is 1.5 to 10% by mass relative to 100% by mass of the total of the cereal flour and the pregelatinized starch.

According to the present technology, frozen dough can be provided that does not need to be thawed before heating. Furthermore, the frozen dough for heating that does not require thawing according to the present technology does not need to be thawed before heating, meaning that final fermentation before heating is also not required. According to the present technology, even without thawing and final fermentation before heating, breads of similar quality to those obtained by thawing and final fermentation of conventional frozen dough can be obtained. The breads have good color and shape, a good appearance, are voluminous, and have a soft and moist texture.

The following describes the mode for carrying out the present invention. Note that the embodiment described below is merely an example of the present invention, and is not intended to narrow the scope of the present invention.

<1. Frozen bread dough for heating without thawing>
The essential ingredients of the frozen dough for heating without thawing according to the present technology are cereal flour (excluding pregelatinized starch, the same applies below), pregelatinized starch, and a thickener. The frozen dough for heating without thawing according to the present technology can also use ingredients that can be used in general bakery products.

The content of pregelatinized starch is 1.5 to 10% by mass out of 100% by mass of the total of the cereal flour and pregelatinized starch. With such a composition, it is possible to expand the frozen bread dough for heating without thawing and final fermentation by heating, thereby imparting a sense of volume. Furthermore, breads produced from the frozen bread dough for heating without thawing and final fermentation according to the present technology have a quality similar to that of breads produced by thawing and final fermentation of conventional frozen bread dough, specifically, they have a good color and shape, a good appearance, a sense of volume, and a soft, moist texture. In other words, the frozen bread dough for heating without thawing and final fermentation according to the present technology is characterized by not requiring thawing and final fermentation, and is suitable for a method of producing breads in which a heating process is performed without thawing and final fermentation before heating.

Generally, when frozen bread dough is baked without thawing or final fermentation, it barely rises, or only rises in the areas close to the surface, causing the surface to harden. As a result, the baked product is heavy, small in volume, and poorly colored due to poor heat dissipation, and even if it is able to rise during baking, it is known that wrinkles and shrinkage (defective shape) occur on the surface while it is cooling. Also, even when made using normal methods, breads that do not have an adequate volume after baking are known to be prone to cosmetic quality defects such as buckling, wrinkles, uneven shape, and poor coloring.

Breads produced using this technology may have a slightly smaller calculated specific volume than breads that are thawed, fermented, and then heated. However, because the bread has the same color and shape as regular breads, it can be felt that sufficient oven growth (heat expansion) has occurred, and the specific volume appears sufficiently large (it has a sense of volume).

The term "final fermentation", also known as "proofing", refers to the process of fermenting the dough after it has been shaped and before it is heated. Final fermentation is an essential step in general bread-making methods to optimize the oven expansion and cooking during the subsequent baking process (heating process), and is carried out to expand the dough after shaping to a degree that allows it to exert its oven expansion power when heated. It is also carried out in a special fermentation room where humidity (70% or more) and temperature (approximately 27-38°C, depending on the type of dough) are controlled to prevent the surface of the dough from drying out and to activate the yeast. Although it varies depending on the type of bread, it is generally expanded to about 2.5 times its size immediately after shaping. If the final fermentation is insufficient (the dough does not expand enough during the final fermentation), the bread after baking will lack volume, be uneven in shape, cook poorly, and have a heavy, chewy texture. Furthermore, if the final rise is excessive (excessive expansion of the dough during the final rise), the baked bread will have a poorer appearance (creases, creases, lack of browning, etc.), poorer quality of the interior (creases of cavities, etc.), and a poorer texture (dryness, etc.).

In this specification, "without final fermentation", "without final fermentation", and "without final fermentation" all mean that no process is carried out to expand the dough after shaping so that it is suitable for the subsequent heating process.

In addition, in this specification, "without going through a thawing process", "without thawing", and "without thawing" all mean that the dough that has been frozen after shaping is subjected to a subsequent heating process while still in a frozen state.

(1) Ingredients of frozen bread dough for heating without thawing (1-1) Grain flour Grain flour used in frozen bread dough for heating without thawing is not particularly limited, and may be one or more kinds selected from known grain flours such as weak flour, medium strength flour, strong flour, and durum wheat flour, rye flour, barley flour, rice flour, soy flour (whole or defatted soy flour, soybean pulp, soy milk powder), oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, and corn flour, and starches other than pregelatinized starch (including processed starches). Among these, it is preferable to contain wheat flour (preferably strong flour). In addition, when starches other than pregelatinized starch (including processed starches) are contained, it is preferable to use wheat flour (preferably strong flour) in combination.

(1-2) Pregelatinized starch The content of pregelatinized starch in the frozen bread dough for heating that does not require thawing is 1.5 to 10% by mass, more preferably 3.0 to 9.0% by mass, based on the total mass of the cereal flour and pregelatinized starch (100% by mass). Pregelatinized starch increases the moisture content in the dough, and the amount of water required to prepare the dough increases. By including pregelatinized starch, the moisture content in the dough increases, and the dough expands due to steam swelling during the dough heating process, increasing the volume of the bread. However, since pregelatinized starch has a low moisture retention ability, if the content of pregelatinized starch is more than 10% by mass, the dough becomes sticky and the workability during dough preparation deteriorates. In addition, if the content is more than 10% by mass, the steam swelling becomes excessive, and the bread after heating (after cooling) may shrink and wrinkle, resulting in a poor appearance. On the other hand, if the content of pregelatinized starch is less than 1.5% by mass, the moist texture of bread may deteriorate and the texture may become heavy.

The above-mentioned pregelatinized starch is preferably a pregelatinized processed starch, and more preferably a pregelatinized cross-linked starch that has been subjected to a cross-linking treatment. By using pregelatinized cross-linked starch, it is possible to further improve the quality of breads produced without undergoing a thawing process and a final fermentation process before heating. There are no particular limitations on the starch (raw material starch) that is the raw material for pregelatinized starch, so long as it is a starch extracted from a plant or a processed starch that has been chemically processed from such a starch. For example, starches such as potato starch, potato starch from mochi seed (also called mochi seed or waxy), tapioca starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch, and glutinous rice starch, as well as processed starches that have been chemically processed using such starches as raw materials, can be mentioned. The processed starch may be any type of processed starch, for example, enzyme-treated starch; oxidized starch; acid-treated starch; esterified starch such as starch acetate (acetylated starch); phosphorylated starch; etherified starch such as hydroxypropylated starch; cross-linked starch such as phosphate cross-linked starch and adipic acid cross-linked starch; processed starch combining multiple processes such as acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch; etc. The frozen bread dough for heating without thawing of the present technology may contain one or more types of pregelatinized starch obtained by pregelatinizing these raw starches by a conventional method. As the pregelatinized starch used in the frozen bread dough for heating without thawing of the present technology, pregelatinized processed starch having a phosphate cross-link is more preferable, and pregelatinized etherified phosphate cross-linked starch and/or pregelatinized phosphate cross-linked starch are particularly preferable. The above pregelatinized starch can be used in any state such as powder or paste.

(1-3) Thickener The frozen bread dough for heating without thawing according to the present technology further contains a thickener. The content of the thickener in the frozen bread dough for heating without thawing is preferably 0.2 to 2.0 parts by mass, more preferably 0.5 to 1.0 parts by mass, based on 100 parts by mass of the total of the cereal flour and the pregelatinized starch. The thickener works to increase the moisture content of the dough as well as to increase the moisture retention. The thickener, when used in combination with the pregelatinized starch, suppresses the deterioration of workability, such as stickiness of the dough, that accompanies an increase in the amount of water added. The thickener also improves the quality of breads after heating, particularly the texture (moist texture). In order to improve the texture of the product after heating, particularly the moist texture, it is necessary for the product to retain a certain amount of moisture. The use of the thickener in combination with the pregelatinized starch can improve the appearance (coloring and shape). Furthermore, sufficient steam swelling can impart a sense of volume and achieve a soft and moist texture.

The thickener is preferably at least one selected from the group consisting of hydroxypropylmethylcellulose (hereinafter also referred to as "HPMC"), carboxymethylcellulose (hereinafter also referred to as "CMC") and gums. Examples of gums include xanthan gum, guar gum, tamarind seed gum, gellan gum, gum arabic and tara gum, and among these, xanthan gum and/or guar gum are preferred. That is, the thickener is more preferably at least one selected from the group consisting of HPMC, CMC, xanthan gum and guar gum. The thickener is even more preferably HPMC and/or CMC, and particularly preferably CMC.

(1-4) Yeast The frozen dough for heating without thawing according to the present technology may contain yeast in an amount normally used in conventional frozen dough. The means for adding yeast may be the same as those used in normal bread making methods, and may include a method of directly adding yeast to the dough formulation, a method of adding yeast after preliminary fermentation, or a method of adding yeast in the form of a fermentation starter such as a sourdough or liquid starter. The type of yeast is not particularly limited, and may be any yeast normally used in the manufacturing method of bread, such as fresh yeast (compressed baker's yeast), instant dry yeast, dry yeast, semi-dry yeast (active dry yeast), or so-called natural yeast.

(1-5) Others The frozen bread dough for heating without thawing according to the present technology may contain other ingredients that are generally blended into dough for bread, in addition to the above-mentioned ingredients, within the scope of the effect of the present invention. Examples of such other ingredients include wheat gluten; grain husks such as bran and soybean skins and processed products thereof; soybean processed products such as soy protein and soy milk (excluding soybean flour, which is a grain flour); oils and fats such as vegetable oils and fats, animal oils and fats, processed oils and fats, and powdered oils and fats; eggs such as egg yolks, egg whites, and whole eggs; dairy products such as skim milk powder, casein, cheese, and milk; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, and maltose; inorganic salts such as salt and calcium carbonate; enzyme preparations; leavening agents such as baking powder; emulsifiers, and others, pH adjusters, vitamins, yeast food, sweeteners, spices, seasonings, minerals, colorants, and flavors. It is more preferable to add wheat gluten to prevent shrinkage (wrinkling of the outer skin) during cooling after heating. It is also preferable to use a leavening agent to assist in swelling during heating.

The use of maltose-producing amylase as an enzyme preparation is preferable because it makes the texture of bread moister and also makes it easier to melt in the mouth. Specifically, β-amylase and/or maltose-producing α-amylase can be used as the maltose-producing amylase. The content of maltose-producing amylase can be freely set as long as it does not impair the effect of the present technology. When β-amylase is used, it is preferably 5.0 units or more, more preferably 10.0 units or more, and even more preferably 20.0 to 150.0 units. When maltose-producing α-amylase is used, it is preferably 3.0 to 30.0 units, and more preferably 5.0 to 25.0 units.

The above "1 unit" of β-amylase refers to the amount of enzyme that increases the reducing power equivalent to 1 mg of glucose per minute, as measured according to the Starch Saccharification Power Measurement Method described in the Voluntary Standards for Existing Food Additives, 4th Edition (published by the Japan Food Additives Association on October 16, 2008). The above "1 unit" of maltose-producing α-amylase refers to the amount of enzyme that produces 1 μmol of maltose per minute by acting the enzyme on maltotriose as a substrate. Maltose can be measured by referring to the Quantitative Method for Reducing Sugars, 2nd Edition (written by Fukui Sakuzo, published by the Academic Press Center).

(2) Form of frozen dough for heating without thawing Generally, frozen dough is roughly classified into ball-shaped frozen dough obtained by freezing the dough after mixing and before shaping, shaped frozen dough obtained by freezing the dough after shaping and before final fermentation, and proofed frozen dough obtained by freezing the dough after final fermentation and before heating. The frozen dough for heating without thawing according to the present technology is preferably shaped frozen dough because it does not require thawing and final fermentation as described above.

(3) Manufacturing method of frozen dough for heating without thawing The frozen dough for heating without thawing can be manufactured by known bread-making methods such as the straight method, sponge method, fermentation method, and tangzhong method. For example, various ingredients for dough are mixed to prepare a kneaded dough, and then, as necessary, steps such as floor time, division and rounding, bench time, and shaping (rounding after division may be considered as shaping) are performed, and then the dough is frozen to manufacture frozen dough. In the manufacturing method of the present technology, it is preferable to freeze the dough after shaping, or to freeze the dough without final fermentation after shaping. That is, the manufacturing method of the present technology is preferably a manufacturing method using shaped frozen dough in which the dough is frozen after division and shaping, and is preferably a manufacturing method using shaped frozen dough in which the dough is frozen without final fermentation after shaping. In the manufacturing method using shaped frozen dough, bench time may be optionally provided between division and rounding and shaping.

The freezing conditions for the bread dough can be adjusted as appropriate depending on the type and size of the dough, and are not particularly limited, but the freezing temperature is preferably -20°C or lower, more preferably -30°C or lower, and quick freezing is preferable. In addition, the freezing storage conditions for the frozen bread dough after freezing can be adjusted as appropriate depending on the type and size of the dough, and are not particularly limited, but the freezing storage temperature is preferably -18°C or lower, more preferably -20°C or lower.

<2. Manufacturing method of bread>
The method for producing bread according to the present technology includes a step of heating the frozen dough for heating without thawing in the presence of steam. By using the frozen dough for heating without thawing, it is possible to omit the thawing step and the final fermentation step before heating, and even if the dough is heated without thawing and final fermentation, bread of a quality similar to that produced by final fermentation of conventional frozen dough can be produced. More specifically, the production method according to the present technology can produce bread with good color and shape, good appearance, volume, softness, and moist texture.

In the bread manufacturing method of the present technology, the method of heating the frozen bread dough for heating without thawing in the presence of steam is not particularly limited, and known methods such as baking, steaming, and steam-baking can be used. The heating conditions are also not particularly limited, and may be adjusted appropriately depending on the size of the dough and the type of bread. By using steam, even when heating is performed without thawing and final fermentation, it is possible to promote thermal expansion (oven expansion) and further enhance the volume increase effect.

<3. Bread>
The bread according to the present technology is produced using the above-mentioned frozen dough for heating without thawing, and preferably the above-mentioned frozen dough for heating without thawing and final fermentation is heated in the presence of steam. The type of bread is not particularly limited as long as it is bread containing yeast, and examples include hard breads such as white bread, roll bread, sweet bread, French bread, Danish pastry, variety bread, cooked bread, etc. The bread according to the present technology has a quality similar to that of bread produced from conventional frozen dough through thawing and final fermentation processes, has good color and shape, good appearance, is voluminous, soft, and has a moist texture.

<4. Composition for frozen bread dough>
The composition for frozen dough for heating without thawing according to the present technology is a composition used for the above-mentioned frozen dough for heating without thawing. The composition essentially contains flours (excluding pregelatinized starch), pregelatinized starch, and a thickener. In the composition of the present technology, the content of pregelatinized starch is 1.5 to 10% by mass, based on 100% by mass of the total of the flours and pregelatinized starch. In addition, the composition of the present technology can also contain ingredients that can be used in general bakery products. Details of the flours, pregelatinized starch, leavening agent, and ingredients that can be used in general bakery products are the same as those described in the section on frozen dough for heating without thawing, and therefore will not be described here.

The composition for frozen dough for heating without thawing according to the present technology can be distributed as a mix for frozen dough obtained by mixing the above-mentioned ingredients. In addition, the composition for frozen dough for heating without thawing according to the present technology is preferably in a powder form.

The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention, and the present invention is not limited to the following examples.

Some of the raw materials used in this example are listed below.
Strong flour: Buruchiale (Showa Sangyo Co., Ltd.)
CMC: Sunrose F (Nippon Paper Industries Co., Ltd.)
HPMC: Methocel F50 (Unitech Foods Co., Ltd.)
Xanthan gum: Ultra Xanthan (Ina Food Industry Co., Ltd.)
Yeast: Kaneka Yeast GA (Kaneka Corporation)
Roll-in oil: High Sheet Select 100 (Miyoshi Oil Co., Ltd.)

1. Experimental Example 1
In Experimental Example 1, the influence of different ingredients and their contents used in the frozen bread dough on the effectiveness of the present technology was investigated.

<Production of frozen dough>
The ingredients in the composition shown in Table 1 below, except for margarine, were placed in a mixer bowl and mixed at low speed for 4 minutes and at medium speed for 8 minutes, after which margarine was added and mixed at low speed for 3 minutes and at medium speed for 7 minutes to prepare a kneaded dough. The dough was kneaded at 24°C. Floor time was allowed under the conditions shown in Table 1 below, and the dough was divided and shaped under the conditions shown in Table 1 below, followed by quick freezing at -30°C for 40 minutes to produce frozen bread dough. The resulting frozen bread dough was stored in a -20°C freezer for 4 weeks.

<Bread production>
The frozen dough was baked in a bakery oven at 200° C. for the time shown in Table 1 below, without being thawed, to produce bread. Note that except for Comparative Example 7, baking was performed in the presence of steam.

<Evaluation>
The workability in forming the dough, and the volume, appearance, and texture of the resulting bread were evaluated according to the following criteria. The evaluation of the workability in forming the dough, the volume, and the appearance was made by consensus among the three bread-making technicians who performed the work.

[Molding workability]
◎: Very good ○: No problematic defects during work, good △: Workability within acceptable range ×: Stickiness, etc., poor molding workability

[Volume]
◎: Has a sense of volume, very good ○: Slightly small, has a sense of volume, good △: Has no sense of volume (has thermal expansion, but it is small in appearance), poor ×: Has almost no thermal expansion, poor

[exterior]
◎: Good coloring and very good shape ○: Good coloring and good shape △: Poor coloring and poor shape ×: Poor coloring and poor shape (crushed, torn, etc.)

[Texture]
On the day after production, a panel of 10 experts evaluated the product on the following 5-point scale, and the average score was used as the evaluation score.
5: Soft and very moist texture 4: Soft and moist texture, preferable 3: Soft and slightly moist texture 2: Lacks moist texture, slightly heavy texture, poor 1: Lacks moist texture, very heavy texture, bad

The results are shown in Table 1 below. In the table below, the unit of blend amount of each component is, in principle, "parts by mass," and the total of the flour and pregelatinized starch is 100 parts by mass.

As shown in the results in Table 1 above, Comparative Example 1, which used frozen bread dough that did not contain pregelatinized starch or thickener, was evaluated as easy to mold, but had poor volume, appearance, and texture. Comparative Example 2, which had an increased moisture content compared to Comparative Example 1, had a slightly improved texture, but lacked a moist texture and was somewhat heavy, resulting in poor evaluations of easy to mold, volume, and appearance.

Comparative Example 3, which used frozen bread dough containing pregelatinized starch but no thickener, was evaluated as good in terms of workability for forming, just like Comparative Example 1. However, compared to Comparative Example 1, the texture was slightly improved, but it lacked moistness and was somewhat heavy. Comparative Example 4, which increased the moisture content of Comparative Example 3, was evaluated as good in terms of volume, appearance, and texture, but was evaluated as poor in terms of workability for forming. In contrast, Example 1, which used frozen bread dough containing pregelatinized starch and a thickener, was evaluated as good in all aspects of workability for forming, volume, appearance, and texture.

Comparative Example 5, which used frozen dough containing a thickener but no pregelatinized starch, was rated good for workability in molding, but was rated poor for volume, appearance, and texture. Comparative Example 6, which increased the moisture content of Comparative Example 5, was rated good for volume and texture, but was rated poor for workability in molding and appearance. In contrast, Example 1, which used frozen dough containing pregelatinized starch and a thickener, was rated good for all of workability in molding, volume, appearance, and texture.

Comparative Example 7, which used the same dough as Example 1 but did not add steam when baking the bread, received poor evaluations for volume, appearance, and texture.

The results of Examples 1, 4, and 5 confirmed that the effect of the present technology could be obtained even if the content of pregelatinized starch was changed to 1.5% or 10.0% by mass, based on a total of 100% by mass of the flour and pregelatinized starch, and the results of Example 8 confirmed that the effect of the present technology could be obtained even if the type of pregelatinized starch was changed. Furthermore, the results of Examples 1 to 3 confirmed that the effect of the present technology could be obtained even if the content of the thickener was changed to 0.2 parts by mass or 2 parts by mass, based on a total of 100 parts by mass of the flour and pregelatinized starch, and the results of Examples 6 and 7 confirmed that the effect of the present technology could be obtained even if the type of thickener was changed.

In addition, the results of Examples 9 to 11 confirmed that the effects of this technology could be obtained even when the floor time conditions were changed, and the results of Example 12 confirmed that the effects could be obtained even when using a multi-layered dough such as a croissant.

2. Experimental Example 2
In Experimental Example 2, a case where the heating conditions in Experimental Example 1 were changed was examined.

Using the frozen bread dough of Example 1 of Experimental Example 1,
(1) The food was steamed for 25 minutes using a steamer (steamer basket).
(2) Using a deep frying pan, cover and cook on low heat for 3 minutes → add boiling water and cook on low heat for an additional 10 minutes → flip the batter over and cook on low heat for an additional 5 minutes.
(3) The meat was cooked using a steam convection oven at 180°C with steam for 15 minutes.

The bread obtained by cooking using the methods (1) and (3) above had the same volume, appearance, and texture as Example 1, and was very good. The bread obtained by cooking using the method (2) above had a shape similar to that of an "oyaki" dumpling, but had a good texture.

3. Experimental Example 3
In Experimental Example 3, the effect of enzymes on improving texture was examined.

Bread was obtained in the same manner as in Experimental Example 1, except that the following enzymes were added to the recipe of Example 7.
(1) As the β-amylase, β-amylase F Amano (Amano Enzyme Co., Ltd.) was used and 50 units were added.
(2) As the maltose-producing α-amylase, Novamyl (registered trademark) 10000BG (Novozymes) was used and 20 units were added.

The breads obtained by the methods (1) and (2) were evaluated for texture according to the evaluation criteria of Experimental Example 1. As a result, both (1) and (2) were highly rated at 4.8 points. In addition, both (1) and (2) had better melt-in-the-mouth texture than the bread of Example 7.

Claims (9)

Grain flour and
Pregelatinized starch,
A thickener,
The method for producing breads includes a step of heating a frozen bread dough as it is in the presence of steam other than steam generated from the frozen bread dough, the frozen bread dough having a content of the pregelatinized starch of 1.5 to 10% by mass relative to 100% by mass of the total of the grain flour and the pregelatinized starch. The method for producing breads according to claim 1, wherein the content of the thickener in the frozen bread dough is 0.2 to 2.0 parts by mass per 100 parts by mass of the total of the grain flour and the pregelatinized starch. The method for producing bread according to claim 1 or 2, wherein the thickener contains at least one selected from the group consisting of hydroxypropylmethylcellulose, carboxymethylcellulose, and gums. The method for producing breads according to any one of claims 1 to 3, wherein the frozen dough is preformed frozen dough. The method for producing bread according to any one of claims 1 to 4 does not include a step of thawing the frozen dough before heating. Grain flour and
Pregelatinized starch,
A thickener,
the content of the pregelatinized starch is 1.5 to 10% by mass relative to 100% by mass of the total of the flour and the pregelatinized starch,
The content of the thickener is 0.2 to 2.0 parts by mass per 100 parts by mass of the total of the cereal flour and the pregelatinized starch.
To provide frozen dough that does not require thawing and can be heated in the presence of steam other than the steam generated from the frozen dough. The frozen dough of claim 6, which does not require final fermentation. Bread made using the frozen dough according to claim 6 or 7. Grain flour and
Pregelatinized starch,
A thickener,
the content of the pregelatinized starch is 1.5 to 10% by mass relative to 100% by mass of the total of the flour and the pregelatinized starch,
The content of the thickener is 0.2 to 2.0 parts by mass per 100 parts by mass of the total of the cereal flour and the pregelatinized starch.
The composition for frozen dough does not require thawing and can be heated in the presence of steam other than the steam generated from frozen dough.