PRODUCTION METHOD FOR DOUGH FOR BREADS

Abstract

The invention relates to a production method for dough for breads, a production method for breads, a method for preventing a moist feeling of breads from decreasing, and a starch composition to be added to dough in a middle stage of mixing in producing dough for breads. According to the invention, dough for breads is produced by a method comprising: a step of preparing a starch composition containing 50% by mass to 97% by mass of pregelatinized starch and 3% by mass to 50% by mass of an edible oil and fat; a step of adding the starch composition to the dough in a middle stage of mixing; and a step of further kneading the dough in the middle stage of mixing to which the starch composition is added. According to preferred embodiments of the invention, breads which can maintain its moist feeling can be provided.

Claims

1. A production method for dough for breads, the method comprising: preparing a starch composition containing 50% by mass to 97% by mass of pregelatinized starch and 3% by mass to 50% by mass of an edible oil and fat; adding the starch composition to the dough in a middle stage of mixing; and further kneading the dough in the middle stage of mixing to which the starch composition is added.

2. The production method according to claim 1, wherein the starch composition is obtained by pregelatinizing a starch slurry containing the edible oil and fat.

3. The production method according to claim 1, wherein the starch composition is obtained by mixing the pregelatinized starch and the edible oil and fat.

4. The production method according to claim 1, wherein the amount of the starch composition added is 1 part by mass to 20 parts by mass with respect to 100 parts by mass of the total amount of flour in the dough for breads.

5. The production method according to claim 1, further comprising adding an oil-and-fat composition to the dough in the middle stage of mixing.

6. The production method according to claim 5, wherein the oil-and-fat composition is a water-in-oil emulsified oil-and-fat composition.

7. The production method according to claim 5, wherein the amount of the oil-and-fat composition added is 1 part by mass to 100 parts by mass with respect to 100 parts by mass of the total amount of flour in the dough for breads.

8. A production method for breads, the method comprising: heating the dough for breads obtained by the production method according to claim 1.

9. A method for preventing a moist feeling of breads from decreasing, the method is characterized by adding a starch composition containing 50% by mass to 97% by mass of pregelatinized starch and 3% by mass to 50% by mass of an edible oil and fat to dough in a middle stage of mixing in obtaining dough for the breads.

10. A starch composition to be added to dough in a middle stage of mixing in producing dough for breads, the composition comprising 50% by mass to 97% by mass of pregelatinized starch and 3% by mass to 50% by mass of an edible oil and fat.

Description

EXAMPLES

[0092] The present invention will be described in more detail with reference to the following Examples, however, the present invention is not limited to these Examples.

(1) Pregelatinized Starch

[0093] Pregelatinized starch 1: Prepared by the method of (1-1)

[0094] Pregelatinized starch 2: Pregelatinized hydroxypropyl distarch phosphate waxy corn starch (“JELCALL (registered trademark) G-α” manufactured by J-OIL MILLS)

[0095] Pregelatinized starch 3: Pregelatinized distarch phosphate potato starch (“BAKEUP (registered trademark) B-α” manufactured by J-OIL MILLS)

[0096] Pregelatinized starch 4: Prepared by the method of (1-2)

(1-1) Preparation of pregelatinized Starch 1

[0097] Pregelatinized starch 1 was prepared according to the following method.

[0098] To 200 parts by mass of water (50° C.), 100 parts by mass of acetylated distarch phosphate tapioca starch (“ACTBODY (registered trademark) ATP-25” manufactured by J-OIL MILLS) was added and mixed with stirring, thereby preparing a starch slurry. The prepared starch slurry was gelatinized with a heat transfer apparatus “ONLATOR” (registered trademark) (outlet temperature: 100° C.) to prepare a paste solution. This paste was immediately spread thinly on a drum dryer, heated at 150° C., dried, and then pulverized with a pulverizer, thereby obtaining pregelatinized starch 1.

(1-2) Preparation of Pregelatinized Starch 4

[0099] Pregelatinized starch 4 was prepared according to the following method.

[0100] High amylose corn starch was suspended in water to prepare a 35.6% (w/w) slurry, and then the slurry was heated to 50° C. A hydrochloric acid aqueous solution prepared at 4.25 N was added thereto with stirring in an amount of 1/9 times the mass ratio of the slurry such that a reaction was started. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried, thereby obtaining acid-treated high amylose corn starch.

[0101] Regular corn starch (79% by mass), acid-treated high amylose corn starch obtained by the above method (20% by mass), and calcium carbonate (1% by mass) were mixed in a bag until the resulting mixture became sufficiently uniform. The mixture was pressurized and heated under the following conditions using a biaxial extruder (“KEI-45” manufactured by KOWA KOGYO Inc.).

[0102] Raw material supply: 450 g/minute

[0103] Water added: 17% by mass

[0104] Barrel temperature: 50° C., 70° C., and 100° C. from the raw material inlet to the outlet

[0105] Outlet temperature: 100° C. to 110° C.

[0106] Screw rotation speed: 250 rpm

[0107] The pregelatinized product thus obtained by the extruder treatment was dried at 110° C. to adjust the water content to 10% by mass. The dried pregelatinized product was pulverized with a desktop cutter crusher and sieved with a JIS-Z8801-1 standard sieve. The sieved pregelatinized products were mixed at the following blending ratios, thereby obtaining pregelatinized starch 4.

[0108] Aperture size: 1.4 mm pass. Aperture size: 0.5 mm on: 20% by mass

[0109] Aperture size: 0.5 mm pass, Aperture size: 0.1 mm on: 75% by mass

[0110] Aperture size: 0.1 mm pass: 5% by mass

(2) Preparation of Starch Composition

[0111] Starch compositions 1-1 to 1-3, starch compositions 2 to 8, and 91% oil-and-fat-blended pregelatinized starch and margarine-blended pregelatinized starch were prepared according to the following methods, respectively.

(2-1) Starch Composition 1-1

[0112] To 200 parts by mass of water (50° C.), 94 parts by mass of acctylated distarch phosphate tapioca starch (“ACTBODY” (registered trademark) ATF-25) was added and mixed with stirring, thereby preparing a starch slurry. Six (6) parts by mass of shortening (“Facier” manufactured by J-OIL MILLS; edible oil and fat (iodine value: 66; solid fat content at 20° C.: 25%; solid fat content at 35° C.: 4%) content: 100% by mass; water content; less than 0.1% by mass) fluidized at 50° C. was further added thereto, and stirred for uniform dispersion, during which the prepared starch slurry was gelatinized with a heat transfer apparatus “ONLATOR” (registered trademark) (outlet temperature; 100° C.) to prepare a paste solution. This paste was immediately spread thinly on a drum dryer, heated at 150° C., dried, and then pulverized with a pulverizer, thereby obtaining a starch composition 1-1.

(2-2) Starch Composition 1-2

[0113] To 200 parts by mass of water (50° C.), 94 parts by mass of glutinous rice was added and mixed with stirring, thereby preparing a starch slurry. Six (6) parts by mass of shortening fluidized at 50° C. was further added thereto, and stirred for uniform dispersion, during which the prepared starch slurry was gelatinized with a heat transfer apparatus “ONLATOR” (registered trademark) (outlet temperature; 100° C.) to prepare a paste solution. This paste was immediately spread thinly on a drum dryer, heated at 150° C., dried, and then pulverized with a pulverizer, thereby obtaining a starch composition 1-2.

(2-3) Starch Composition 1-3

[0114] A mixed oil and fat was prepared by mixing 70 parts by mass of palm kernel oil and 30 parts by mass of palm oil. The mixed oil and fat was hydrogenated with a nickel catalyst, thereby obtaining an extremely hydrogenated oil. After removing the nickel catalyst from the extremely hydrogenated oil. a bleaching treatment was performed, thereby obtaining a bleached oil. To 100 parts by mass of this bleached oil, 0.3 parts by mass of sodium methoxide was added as a catalyst, and the mixture was stirred at 80° C. and a degree of vacuum of 2.7 kPa for 60 minutes, during which a random transesterification reaction was carried out. After the transesterification reaction, the reaction product was washed with water, bleached, and deodorized, thereby obtaining oil and fat A (iodine value; 0; solid fat content at 20° C.: 91%; solid fat content at 35° C.: 36%; water content: less than 0.1% by mass).

[0115] To 200 parts by mass of water (50° C.), 90 parts by mass of hydroxypropyl distarch phosphate waxy corn starch (“JELCALL A-18” manufactured by J-OIL MILLS) was added and mixed with stirring, thereby preparing a starch slurry. Ten (10) parts by mass of the oil and fat A fluidized at 50° C. was further added thereto, and stirred for uniform dispersion, during which the prepared starch slurry was gelatinized with a heat transfer apparatus “ONLATOR” (registered trademark) (outlet temperature: 100° C.) to prepare a paste solution. This paste was immediately spread thinly on a drum dryer, heated at 150° C., dried, and then pulverized with a pulverizer, thereby obtaining a starch composition 1-3.

(2-4) Starch Composition 2

[0116] Twenty (20) parts by mass of shortening was heated to 50° C. so as to be fluidized. and this was mixed with 80 parts by mass of the pregelatinized starch 1 prepared in (1-1) with a mixer, thereby obtaining a starch composition 2.

(2-5) Starch Composition 3

[0117] A starch composition 3 was obtained in the same manner as the starch composition 2 except that the amount of shortening was changed to 40 parts by mass, and the amount of the pregelatinized starch 1 was changed to 60 parts by mass.

(2-6) Starch Composition 4

[0118] A starch composition 4 was obtained in the same manner as the starch composition 2 except that the pregelatinized starch 1 was replaced with the pregelatinized starch 2.

(2-7) Starch Composition 5

[0119] A starch composition 5 was obtained in the same manner as the starch composition 2 except that the amount of shortening was changed to 46 parts by mass, and 80 parts by mass of the pregelatinized starch 1 was changed to 54 parts by mass of the pregelatinized starch 3.

(2-8) Starch Composition 6

[0120] A starch composition 6 was obtained in the same manner as the starch composition 2 except that the amount of shortening was changed to 40 parts by mass, and the pregelatinized starch 1 was replaced with the pregelatinized starch 4.

(2-9) Starch Composition 7

[0121] A starch composition 7 was obtained in the same manner as the starch composition 2 except that shortening was replaced with palm oil (iodine value: 52; solid fat content at 20° C.: 24%; solid fat content at 35° C.: 5%; water content: less than 0.1% by mass) manufactured by J-OIL MILLS.

(2-10) Starch Composition 8

[0122] A starch composition 8 was obtained in the same manner as the starch composition 2 except that shortening was replaced with the oil and fat A prepared for the starch composition 1-3.

(2-11) 91% Oil-and-Fat-Blended Pregelatinized Starch

[0123] Ninety-one (91) parts by mass of shortening was heated to 50° C. so as to be fiuidized, and 9 parts by mass of the pregelatinized starch 1 prepared in (1-1) was added thereto with stirring and mixed. The mixture was allowed to cool to 20° C. with stirring, thereby obtaining 91% oil-and-fat blended pregelatinized starch.

(2-12) Margarine-Blended Pregelatinized starch

[0124] Eighty (80) parts by mass of margarine (“Meister GENERTA” manufactured by J-OIL MILLS) was heated to 50° C. so as to be fiuidized, and 20 parts by mass of the pregelatinized starch 1 prepared in (1-1) was added thereto with stirring and mixed. The mixture was allowed to cool to 20° C. with stirring, thereby obtaining a margarine-blended pregelatinized starch.

(3) Sandwich Bread Production 1

[0125] Sandwich bread was produced in accordance with each composition shown in Table 1 according to the following procedures. Workability was evaluated by 1 worker at the time of dough preparation. Table 1 shows the results.

(3-1) Examples 1-1 and 1-2, Comparative Examples 1-1 and 1-2

[0126] First, ingredients of dough to be mixed in advance were put into the mixer bowl of a bread mixer 1 (“VM-2” manufactured by OSHIKIRI MACHINERY LTD., 4-speed variable stage type), and the mixture was kneaded with the dough hook at the 1st speed for 3 minutes, the 2nd speed for 4 minutes, and the 3rd speed for 1 minute, thereby obtaining dough in the middle stage of mixing.

[0127] Ingredients of dough to be added later were added to the obtained dough in the middle stage of mixing, and the mixture was kneaded with the dough hook at the 1st speed for 1 minute, the 2nd speed for 3 minutes, and the 3rd speed for 4 minutes, thereby obtaining the final dough.

[0128] The final dough was taken out of the mixer bowl and fermented at 28° C. for 60 minutes, thereby obtaining primary fermented dough.

[0129] The primary fermented dough was divided into pieces each weighing 250 g, shaped into rolls, allowed to rest for 20 minutes, and then reshaped into rolls and placed in molds for 1.5 loaves such that each mold contained 3 rolls.

[0130] The primary fermented dough in each mold for 1.5 loaves was placed in a proof at 38° C. and a relative humidity of 85% for 45 minutes for final fermentation.

[0131] After the final fermentation, each dough was placed in an oven set at 210° C. and baked for 35 minutes.

[0132] After baking, the baked dough was taken out from each mold for 1.5 loaves and allowed to cool down at room temperature (20° C.), thereby obtaining sandwich bread.

(3-2) Control Example 1

[0133] Ingredients of dough to be mixed in advance were put into the mixer bowl of the bread mixer 1, and the mixture was kneaded with the dough hook at the 1st speed for 3 minutes, the 2nd speed for 4 minutes, and the 3rd speed for 3 minutes, thereby obtaining the final dough.

[0134] The final dough was taken out of the mixer bowl and fermented at 28° C. for 60 minutes, thereby obtaining primary fermented dough.

[0135] The primary fermented dough was divided into pieces each weighing 250 g. shaped into rolls, allowed to rest for 20 minutes, and then reshaped into roils and placed in molds for 1.5 loaves such that each mold contained 3 rolls.

[0136] The primary fermented dough in each mold for 1.5 loaves was placed in a proof at 38° C. and a relative humidity of 85% for 45 minutes for final fermentation.

[0137] After the final fermentation, each dough was placed in an oven set at 210° C. and baked for 35 minutes.

[0138] After baking, the baked dough was taken out from each mold for 1.5 loaves and allowed to cool down at room temperature (20° C.), thereby obtaining sandwich bread.

[0139] The height of sandwich bread was measured with a ruler after the bread cooled down, and the highest value was determined to be the height. Regarding the appearance (baked color, shape) of the baked product, 2 expert panelists observed the bread which had cooled down and made an evaluation by consensus. The texture (softness and moist feeling) of sandwich bread was evaluated on a four-point scale according to the following evaluation criteria by the consensus of 2 expert panelists. As a control example, the one which was left for the same number of days was used. Table 1 shows the results.

<Softness>

[0140] 4. Very softer than the control example

[0141] 3. Softer than the control example

[0142] 2. As soft as the control example

[0143] 1. Harder than the control example

<Moist Feeling>

[0144] 4. Very moist than the control example

[0145] 3. More moist than the control example

[0146] 2. As moist as the control example

[0147] 1. More dry than the control example

TABLE-US-00001 TABLE 1 Evaluation based on sandwich bread (Unit: part(s) by mass) Ingredient Example Example Comparative Comparative Control Type Ingredient 1-1 1-2 Example 1-1 Example 1-2 Example 1 Ingredient Bread flour 100 100 100 100 100 of dough to Bread improver 0.1 0.1 0.1 0.1 0.1 be mixed in Superfine sugar 4 4 4 4 4 advance Dietary salt 2 2 2 2 2 Skim milk powder 2 2 2 2 2 Semi-dry yeast 1 1 1 1 1 Water 75 75 75 75 75 Starch 4 composition 1-1 Ingredient Shortening 4 of dough to 91% oil-and-fat-blended 4 be added later pregelatinized starch Starch 4 composition 2 Starch 4 composition 1-1 Evaluation Workability Stickiness Comparable Comparable More sticky than More sticky than — of dough to the control to the control the control example the control example example example and difficult to and difficult to work with work with Appearance of Height (mm) 145 145 145 135 145 baked product Baked color Comparable Comparable Lighter in baked Comparable — to the control to the control color than the to the control example example control example example Shape Comparable Comparable Side shrinkage on Comparable — to the control to the control and caving occurred to the control example example when heat was example dissipated compared to the control example Texture 1 day at 20° C. Softness 2 3 3 2 — after baking Moist feeling 3 3 2 1 — 2 days at 20° C. Softness 3 4 3 1 — after baking Moist feeling 4 3 1 1 —

[0148] The components in Table 1 are as follows.

[0149] Bread improver: “C Oriental Food” manufactured by ORIENTAL YEAST CO., LTD.

[0150] Shortening: “Facier” manufactured by J-OIL MILLS

[0151] As shown in the results in Table 1, as the starch composition containing pregelatinized starch and an edible oil and fat in a predetermined amount ratio was added to the dough in the middle stage of mixing and kneaded, the obtained sandwich bread had an excellent moist feeling as compared to the control example for which only ingredients of dough to be mixed in advance were used. In addition, sandwich bread having a soft and moist texture, in which the moist feeling was prevented from decreasing compared to the control example even after the elapse of time, was obtained.

[0152] Meanwhile, in a case in which 91% oil-and-fat blended pregelatinized starch with a high edible oil and fat content was used, sandwich bread had an insufficient moist feeling and the moist feeling decreased over time, although the obtained bread had a soft texture. In addition, the workability was extremely poor because of stickiness of the dough. Further, the obtained sandwich bread was not chewy, and caving occurred after baking, which spoiled the appearance.

[0153] Moreover, in a case in which shortening containing no pregelatinized starch was used, the obtained sandwich bread had a poor moist feeling, and therefore, the workability was poor because of stickiness of the dough.

(4) Sandwich Bread Production 2 (Examples 2-1, 2-2, and 2-3, Comparative Example 2-1, and Control Example 2)

[0154] Sandwich bread was produced using each composition of ingredients of dough to be mixed in advance and ingredients of dough to be added later listed in Table 2. Workability was evaluated by 1 worker at the time of dough preparation. Table 2 shows the results.

[0155] First, ingredients of dough to be mixed in advance were put into the mixer bowl of a bread mixer 1, and the mixture was kneaded with the dough hook at the 1st speed for 3 minutes, the 2nd speed for 4 minutes, and the 3rd speed for 1 minute, thereby obtaining dough in the middle stage of mixing.

[0156] Ingredients of dough to be added later were added to the obtained dough in the middle stage of mixing, and the mixture was kneaded with the dough hook at the 1st speed for 1 minute, the 2nd speed for 3 minutes, and the 3rd speed for 4 minutes, thereby obtaining the final dough.

[0157] The final dough was taken out of the mixer bowl and fermented at 28° C. for 60 minutes, thereby obtaining primary fermented dough.

[0158] The primary fermented dough was divided into pieces each weighing 250 g, shaped into rolls, allowed to rest for 20 minutes, and then reshaped into rolls and placed in molds for 1.5 loaves such that each mold contained 3 rolls.

[0159] The primary fermented dough in each mold for 1.5 loaves was placed in a proof at 38° C. and a relative humidity of 85% for 45 minutes for final fermentation.

[0160] After the final fermentation, each dough was placed in an oven set at 210° C. and baked for 35 minutes.

[0161] After baking, the baked dough was taken out from each mold for 1.5 loaves and allowed to cool down at room temperature (20° C.), thereby obtaining sandwich bread.

[0162] The height of sandwich bread was measured with a ruler after the bread cooled down, and the highest value was determined to be the height. Regarding the appearance (baked color, shape) of sandwich bread, 4 expert panelists observed the bread which had cooled down and made an evaluation by consensus. The texture (softness, moist feeling, chewy feeling for the crumb, and meltability in mouth) of sandwich bread was evaluated on a four-point scale according to the following evaluation criteria by the consensus of 4 expert panelists. As a control example, the one which was left for the same number of days was used. Table 2 shows the results.

<Softness>

[0163] 4. Very softer than the control example

[0164] 3. Softer than the control example

[0165] 2. As soft as the control example

[0166] 1. Harder than the control example

<Moist Feeling>

[0167] 4. Very moist than the control example

[0168] 3. More moist than the control example

[0169] 2. As moist as the control example

[0170] 1. More dry than the control example

<Chewy Feeling for the Crumb>

[0171] 4. Par more excellent chewy feeling for the crumb than the control example

[0172] 3. More excellent chewy feeling for the crumb than the control example

[0173] 2. As the similar chewy feeling for the crumb as the control example

[0174] 1. Less chewy feeling for the crumb than the control example

<Meltability in Mouth>

[0175] 4. Far more excellent meltability in mouth than the control example

[0176] 3. More excellent meltability in month than the control example

[0177] 2. As the similar meltability in mouth as the control example

[0178] 1. Less meltability in mouth than the control example

[0179] The expression “excellent meltability in mouth” used herein means that the bread is easily mixed with saliva during chewing and is easy to swallow.

[Table 2]

[0180]

TABLE-US-00002 TABLE 2 Evaluation based on sandwich bread (Unit: part(s) by mass) Ingredient Example Example Example Example Comparative Control Type Ingredient 2-1 2-2 2-3 2-4 Example 2-1 Example 2 Ingredient Bread flour 100 100 100 100 100 100 of dough to Bread improver 0.1 0.1 0.1 0.1 0.1 0.1 be mixed in Superfine sugar 6 6 6 6 6 6 advance Dietary salt 2 2 2 2 2 2 Skim milk powder 2 2 2 2 2 2 Semi-dry yeast 1 1 1 1 1 1 Water 73 73 73 73 73 73 Starch 4.26 composition 1-1 Ingredient Margarine 15.74 15.74 13.33 15.74 15.74 of dough to Margarine- 20 be added later blended pregelatinized starch Starch 5 composition 4 Starch 6.67 composition 3 Starch 5 composition 2 Starch 4.26 composition 1-1 Evaluation Workability Stickiness Comparable Comparable Comparable Comparable Comparable — of dough to the control to the control to the control to the control to the control example example example example example Appearance of Height (mm) 145 145 145 145 135 140 baked product Baked color Comparable Comparable Comparable Comparable Comparable — to the control to the control to the control to the control to the control example example example example example Shape Comparable Comparable Comparable Comparable Comparable — to the control to the control to the control to the control to the control example example example example example Texture 1 day at 20° C. Softness 4 4 3 4 1 — after baking Moist feeling 4 4 4 4 1 — Chewy feeling 3 4 4 3 1 — for the crumb Meltability 4 4 4 4 1 — in mouth 2 days at 20° C. Softness 3 4 3 4 1 — after baking Moist feeling 3 4 3 4 1 — Chewy feeling 4 4 4 3 1 — for the crumb Meltability 4 4 4 4 1 — in mouth

[0181] The components in Table 2 are as follows.

[0182] Bread improver: “C Oriental Food” manufactured by ORIENTAL YEAST CO., LTD.

[0183] Margarine: “Meister GENERTA” manufactured by J-OIL MILLS

[0184] As shown in the results in Table 2, as the starch composition containing pregelatinized starch and an edible oil and fat in a predetermined amount ratio was added to the dough in the middle stage of mixing and kneaded, the obtained sandwich bread puffed up and had excellent softness, moist feeling, and chewy feeling for the crumb as compared to the control example in which the starch composition was used as an ingredient of dough to be mixed in advance. In addition, sandwich bread having a favorable texture with excellent chewy feeling for the crumb and meltability in mouth, in which the texture including moist feeling was prevented from decreasing compared to the control example even after the elapse of time, was obtained. Meanwhile, in a case in which the margarine-blended pregelatinized starch was used instead of any of the starch compositions, sandwich bread did not puff up as much as the control example, resulting in the decreased texture. Sandwich bread having a favorable margarine flavor comparable to the control example was obtained by adding margarine together with any of the starch compositions.

(5) Production of Buns (Examples 3-1 and 3-2, Comparative Examples 3-1 and 3-2, and Control Example 3)

[0185] Buns were produced using each composition of ingredients of dough to be mixed in advance and ingredients of dough to be added later listed in Table 3. Workability was evaluated by 1 worker according to the following criteria during work. Table 3 shows the results.

<Stickiness of Dough>

[0186] 4. Less sticky than the control example and very easy to work with

[0187] 3. Relatively less sticky than the control example and easy to work with

[0188] 2. As sticky as the control example

[0189] 1. More sticky than the control example and difficult to work with

[0190] First, ingredients of dough to be mixed in advance were put into the mixer bowl of the bread mixer 1, and the mixture was kneaded with the dough hook at the 1st speed for 2 minutes and the 2nd speed for 4 minutes, thereby obtaining dough in the middle stage of mixing.

[0191] Ingredients of dough to be added later were added to the obtained dough in the middle stage of mixing, and the mixture was kneaded with the dough hook at the 1st speed for 2 minutes, the 2nd speed for 4 minutes, and the 3rd speed for 5 minutes, thereby obtaining the final dough.

[0192] The final dough was taken out of the mixer bowl and fermented at 28° C. for 50 minutes, thereby obtaining primary fermented dough.

[0193] The primary fermented dough was divided into pieces each weighing 50 g, shaped into rolls, allowed to rest for 15 minutes, and then reshaped into buns.

[0194] After reshaping, the primary fermented dough was placed in a proof at 38° C. and a relative humidity of 85% for 45 minutes for final fermentation. After the final fermentation, the dough was placed in an oven set at 200° C. and baked for 10 minutes.

[0195] After baking, the baked dough was taken out and allowed to cool down at room temperature (20° C.), thereby obtaining buns.

[0196] Regarding the appearance (baked color) of sandwich bread, 2 expert panelists observed the buns which had cooled down and made an evaluation by consensus. The texture (softness and moist feeling) of buns was evaluated on a four-point scale according to the following evaluation criteria by the consensus of 2 expert panelists. As a control example, the one which was left for the same number of days was used. Table 3 shows the results.

<Softness>

[0197] 4. Very softer than the control example

[0198] 3. Softer than the control example

[0199] 2. As soft as the control example

[0200] 1. Harder than the control example

<Moist Feeling>

[0201] 4. Very moist than the control example

[0202] 3. More moist than the control example

[0203] 2. As moist as the control example

[0204] 1. More dry than the control example

TABLE-US-00003 TABLE 3 Evaluation based on buns (Unit: part(s) by mass) Ingredient Example Example Comparative Comparative Control Type Ingredient 3-1 3-2 Example 3-1 Example 3-2 Example 3 Ingredient Bread flour 100 100 100 100 100 of dough to Bread improver 0.1 0.1 0.1 0.1 0.1 be mixed in Superfine sugar 10 10 10 10 10 advance Dietary salt 1.8 1.8 1.8 1.8 1.8 Skim milk powder 3 3 3 3 3 Whole egg 5 5 5 5 5 Semi-dry yeast 1.2 1.2 1.2 1.2 1.2 Water 66 66 66 66 66 Statch 3.19 composition 1-1 Starch 3.75 composition 2 Ingredient Shortening 9.81 9.25 9.25 10 9.81 of dough to Starch 3.75 be added later composition 2 Pregelatinized 3 starch Starch 3.19 composition 1-1 Evaluation Workability Stickiness 4 3 2 1 — of dough Appearance of Baked color Comparable Comparable Comparable Lighter than — baked product to the control to the control to the control the control example example example example Texture 1 day at 20° C. Softness 4 4 1 3 — after baking Moist feeling 4 4 2 4 — 2 days at 20° C. Softness 3 3 1 3 — after baking Moist feeling 3 4 1 2 —

[0205] The components in Table 3 are as follows.

[0206] Bread improver: “C Oriental Food” manufactured by ORIENTAL YEAST CO., LTD.

[0207] Shortening: “Facier” manufactured by J-OIL MILLS

[0208] As shown in the results in Table 3, as the starch composition containing pregelatinized starch and an edible oil and fat in a predetermined amount ratio was added to the dough in the middle stage of mixing and kneaded, stickiness of dough was reduced as compared to the control example in which the starch composition was used as an ingredient of dough to be mixed in advance. The buns of the Examples had excellent softness and moist feeling. In addition, buns having a favorable texture with softness and moist feeling, in which the texture including moist feeling was prevented from decreasing compared to the control example even after the elapse of time, was obtained.

[0209] Meanwhile, in a case in which the starch composition 2 was used as an ingredient of dough to be mixed in advance, the dough became sticky which made it difficult to work therewith, the obtained buns had a hard and dry texture.

[0210] In addition, in a case in which the pregelatinized starch containing no oil and fat was used, the dough became sticky which resulted in very poor workability, and the moist feeling of the obtained buns was not prevented from decreasing.

(6) Production of Sweet Rolls (Example 4, Comparative Example 4, and Control Example 4)

[0211] Sweet rolls were produced using each composition of ingredients of sponge dough, ingredients of dough to be mixed in advance, and ingredients of dough to be added later listed in Table 4. Workability was evaluated by 1 worker according to the following criteria during work. Table 4 shows the results.

<Stickiness of Dough>

[0212] 4. Less sticky than the control example and very easy to work with

[0213] 3. Relatively less sticky than the control example and easy to work with

[0214] 2. As sticky as the control example

[0215] 1. More sticky than the control example and difficult to work with

[0216] First, ingredients of sponge dough were put into the mixer bowl of the bread mixer 1, and the mixture was kneaded with the dough hook at the 1st speed for 3 minutes and the 2nd speed for 1 minute, and the mixture was taken out of the mixer bowl and fermented at 27° C. for 120 minutes, thereby obtaining sponge dough.

[0217] Next, ingredients of dough to be mixed in advance and the sponge dough were put into the mixer bowl of the bread mixer 1, and the mixture was kneaded with the dough hook at the 1st speed for 3 minutes and the 2nd speed for 3 minutes, thereby obtaining dough in the middle stage of mixing.

[0218] Ingredients of dough to be added later were added to the obtained dough in the middle stage of mixing, arid the mixture was kneaded with the dough hook at the 1st speed for 1 minute, the 2nd speed for 2 minutes, and the 3rd speed for 1 minute, thereby obtaining the final dough.

[0219] The final dough was taken out of the mixer bowl and fermented at 27° C. for 30 minutes, thereby obtaining primary fermented dough.

[0220] The primary fermented dough was divided into pieces each weighing 45 g, shaped into rolls, allowed to rest for 15 minutes, and then reshaped into sweet rolls.

[0221] After reshaping, the primary fermented dough was placed in a proof at 38° C. arid a relative humidity of 80% for 50 minutes for final fermentation.

[0222] After the final fermentation, the dough was placed in an oven set at 200° C./200° C. (upper rack/lower rack) and baked for 10 minutes.

[0223] After baking, the baked dough was taken out and allowed to cool down at room temperature (20° C.), thereby obtaining sweet rolls.

[0224] Regarding the appearance (baked color) of sandwich bread, 2 expert panelists observed the sweet rolls which had cooled down and made an evaluation by consensus. The texture (softness and moist feeling) of sweet rolls was evaluated on a four-point scale according to the following evaluation criteria by the consensus of 2 expert panelists. As a control example, the one which was left for the same number of days was used. Table 4 shows the results.

<Softness>

[0225] 4. Very softer than the control example

[0226] 3. Softer than the control example

[0227] 2. As soft as the control example

[0228] 1. Harder than the control example

<Moist Feeling>

[0229] 4. Very moist than the control example

[0230] 3. More moist than the control example

[0231] 2. As moist as the control example

[0232] 1. More dry than the control example

TABLE-US-00004 TABLE 4 Evaluation based on sweet rolls (Unit: part(s) by mass) Ingredient Comparative Control Type Ingredient Example 4 Example 4 Example 4 Ingredient Bread flour 70 70 70 of sponge Bread improver 0.1 0.1 0.1 dough Superfine sugar 5 5 5 Semi-dry yeast 1.2 1.2 1.2 Whole egg 10 10 10 Water 32 32 32 Ingredient Bread flour 30 30 30 of dough to Superfine sugar 20 20 20 be mixed in Dietary salt 0.8 0.8 0.8 advance Skim milk powder 2 2 2 Water 30 18 30 Starch 10 composition 3 Ingredient Margarine 10 10 10 of dough to Starch 10 be added later composition 3 Evaluation Workability Stickiness 4 4 — of dough Appearance of Baked color Favorable with Favorable with — baked product darker baked darker baked color than the color than the control example control example Texture 1 day at 20° C. Softness 3 1 — after baking Moist feeling 3 1 — 2 days at 20° C. Softness 4 1 — after baking Moist feeling 4 1 —

[0233] The components in Table 4 are as follows.

[0234] Bread improver: “C Oriental Food” manufactured by ORIENTAL YEAST CO., LTD.

[0235] Margarine: “Meister GENERTA” manufactured by J-OIL MILLS

[0236] As shown in the results in Table 4, as the starch composition containing pregelatinized starch and an edible oil and fat in a predetermined amount ratio was added to the dough in the middle stage of mixing and kneaded, the sweet rolls of the Examples had excellent softness and moist feeling as compared to the control example for which only ingredients of dough to be mixed in advance were used. In addition, sweet rolls having a favorable texture with softness and moist feeling, in which the texture including moist feeling was prevented from decreasing compared to the control example even after the elapse of time, was obtained.

[0237] Meanwhile, in a case in which the starch composition 3 was not used, the obtained sweet rolls had a hard and dry texture.

(7) Production of doughnuts (Examples 5-1 and 5-2, Comparative Example 5)

[0238] Doughnuts were produced using each composition of ingredients of dough to be mixed in advance and ingredients of dough to be added later listed in Table 5.

TABLE-US-00005 TABLE 5 Evaluation based on doughnuts (Unit: part(s) by mass) Ingredient Example Example Comparative Type Ingredient 5-1 5-2 Example 5 Ingredient Bread flour 70 70 70 of dough to Cake flour 30 30 30 be mixed in Bread improver 0.2 0.2 0.2 advance Baking powder 1 1 1 Superfine sugar 15 15 15 Dietary salt 1.4 1.4 1.4 Skim milk powder 3 3 3 Whole egg 10 10 10 Semi-dry yeast 2 2 2 Water 53 56 50 Ingredient Shortening 10 10 10 of dough to Starch 6 be added later composition 5 Starch 3 composition 1-2

[0239] The components in Table 5 are as follows.

[0240] Bread improver: “C Oriental Food” manufactured by ORIENTAL YEAST CO., LTD.

[0241] Shortening: “Facier” manufactured by J-OIL MILLS

[0242] First, ingredients of dough to be mixed in advance were put into the mixer bowl of the bread mixer 1. and the mixture was kneaded with the dough hook at the 1st speed for 3 minutes and the 2nd speed for 3 minutes, thereby obtaining dough in the middle stage of mixing.

[0243] Ingredients of dough to be added later were added to the obtained dough in the middle stage of mixing, and the mixture was kneaded with the dough hook at the 1st speed for 2 minutes and the 2nd speed for 5 minutes, thereby obtaining the final dough.

[0244] The final dough was taken out of the mixer bowl and fermented at 27° C. for 30 minutes, thereby obtaining primary fermented dough.

[0245] The primary fermented dough was divided into pieces each weighing 40 g, shaped into rolls, allowed to rest for 20 minutes, and then reshaped into doughnuts.

[0246] After reshaping, the primary fermented dough was placed in a proof at 40° C. and a relative humidity of 65% for 30 minutes for final fermentation.

[0247] After the final fermentation, the bench time was set to 1 minute, and then the dough was deep-fried in oil using a frying oil heated to 180° C. (“J Fry Up 301” manufactured by J-OIL MILLS) for 4 minutes.

[0248] The dough deep-fried in oil was allowed to cool down at room temperature (20° C.), thereby obtaining doughnuts.

[0249] Workability was evaluated by 1 worker during work. There was no problem in both the Examples and Comparative Examples.

[0250] The texture (softness and moist feeling) of the doughnuts was evaluated on the day after deep-frying in oil and after 2 days at 20° C. after deep-frying in oil by the consensus of 2 expert panelists.

[0251] As a result, on the day after deep-frying in oil. the doughnuts of Comparative Example 5 had a hard and compressed texture, while on the other hand, the doughnuts of Example 5-1 had an excellent soft and fluffy texture with favorable chewiness. In addition, the doughnuts of Example 5-2 had an appropriate elastic texture and excellent meltability in mouth.

[0252] Two days after deep-frying in oil, the doughnuts of Comparative Example 5 had a hard and non-elastic texture, while on the other hand, the doughnuts of Example 5-1 maintained an excellent soft and crispy texture. In addition, the doughnuts of Example 5-2 had excellent meltability in mouth and maintained a soft texture. Further, the doughnuts of both Examples 5-1 and 5-2 maintained a moist feeling as compared to Comparative Example 5.

(8) Production of Rice Flour Bread (Example 6, Comparative Example 6)

[0253] Rice flour bread was produced using each composition of ingredients of dough to be mixed in advance and ingredients of dough to be added later listed in Table 6.

TABLE-US-00006 TABLE 6 Evaluation based on rice flour bread (Unit: part(s) by mass) Ingredient Comparative Type Ingredient Example 6 Example 6 Ingredient Rice flour 100 100 of dough to Vital wheat gluten 20 20 be mixed in Bread improver 0.2 0.2 advance Superfine sugar 8 8 Dietary salt 1.8 1.8 Skim milk powder 3 3 Rapeseed oil 2 3 Semi-dry yeast 1.6 1.6 Water 106 100 Ingredient Margarine 3 3 of dough to Starch 4 be added later composition 7

[0254] The components in Table 6 are as follows.

[0255] Bread improver: “C Oriental Food” manufactured by ORIENTAL YEAST CO., LTD.

[0256] Margarine: “Metster GENERTA” manufactured by J-OIL MILLS

[0257] First, ingredients of dough to be mixed in advance were put into the mixer bowl of a bread mixer 1, and the mixture was kneaded with the dough hook at the 1st speed for 8 minutes, the 2nd speed for 8 minutes, and the 3rd speed for 2 minutes, thereby obtaining dough in the middle stage of mixing.

[0258] Ingredients of dough to be added later were added to the obtained dough in the middle stage of mixing, and the mixture was kneaded with the dough hook at the 1st speed for 1 minute, the 2nd speed for 3 minutes, and the 3rd speed for 4 minutes, thereby obtaining the final dough.

[0259] The final dough was taken out of the mixer bowl and fermented at 28° C. for 60 minutes, thereby obtaining primary fermented dough.

[0260] The primary fermented dough was divided into pieces each weighing 50 g, shaped into rolls, allowed to rest for 20 minutes, and then reshaped into sweet red bean buns (Anpan) each wrapping 30 g of sweet red bean paste.

[0261] After reshaping, the primary fermented dough was placed in a proof at 38° C. and a relative humidity of 85% for 50 minutes for final fermentation. After the final fermentation, the dough was placed in an oven set at 200° C./200° C. (upper rack/lower rack) and baked for 13 minutes.

[0262] After baking, the baked dough was allowed to cool down at room temperature (20° C.), thereby obtaining rice flour bread.

[0263] The texture (softness and moist feeling) of rice flour bread was evaluated after 1 day at 20° C. after baking and after 2 days at 20° C. after baking by the consensus of 2 expert panelists.

[0264] As a result, 1 day after baking, the rice flour bread of Comparative Example 6 had a powdery and hard texture, while on the other hand, the rice flour bread of Example 6 had a soft and moist texture.

[0265] Two (2) days after baking, the rice flour bread of Comparative Example 6 had a hard and dry texture, while on the other hand, the rice flour bread of Example 6 had a soft and moist texture as compared to the rice flour bread of Comparative Example 6.

(9) Production of Chinese steamed buns (Example 7, Comparative Example 7)

[0266] Chinese steamed buns were produced using each composition of ingredients of dough to be mixed in advance and ingredients of dough to be added later listed in Table 7.

TABLE-US-00007 TABLE 7 Evaluation based on Chinese steamed buns (Unit: part(s) by mass) Ingredient Comparative Type Ingredient Example 7 Example 7 Ingredient Bread flour 550 50 of dough to Cake flour 50 50 be mixed in Baking powder 1 1 advance Dietary salt 1 1 Superfine sugar 10 10 Semi-dry yeast 0.8 0.8 Evaporated milk 8 8 Water 52 46 Ingredient Shortening 3 3 of dough to Starch 4 be added later composition 8

[0267] The components in Table 7 are as follows.

[0268] Shortening: “Facier” manufactured by J-OIL MILLS

[0269] First, ingredients of dough to be mixed in advance were put into the mixer bowl of the bread mixer 1. and the mixture was kneaded with the dough hook at the 1st speed for 4 minutes and the 2nd speed for 1 minute, thereby obtaining dough in the middle stage of mixing.

[0270] Ingredients of dough to be added later were added to the obtained dough in the middle stage of mixing, and the mixture was kneaded with the dough hook at the 1st speed for 9 minutes and the 3rd speed for 2 minutes, thereby obtaining the final dough.

[0271] The final dough was taken out of the mixer bowl and fermented at 28° C. for 10 minutes, thereby obtaining primary fermented dough.

[0272] The primary fermented dough was divided into pieces each weighing 50 g, shaped into rolls, allowed to rest for 10 minutes, and then reshaped into steamed bean jam buns each wrapping 30 g of steamed bean jam.

[0273] After reshaping, the primary fermented dough was placed in a proof at 40° C. and a relative humidity of 50% for 20 minutes for final fermentation.

[0274] After the final fermentation, the dough was placed in a convection oven set at 99° C. for low-temperature steam and steamed for 10 minutes.

[0275] The steamed dough was allowed to cool down at room temperature (20° C.), thereby obtaining Chinese steamed buns.

[0276] The texture (softness and moist feeling) of Chinese steamed buns was evaluated immediately after production and after storage in a refrigerator at 4° C. for 2 days following production and reheating in a microwave by the consensus of 2 expert panelists.

[0277] As a result, immediately after production, the Chinese steamed buns of Example 7 had softness and chewy feeling for the crumb as compared to those of Comparative Example 7.

[0278] Even 2 days after production, the Chinese steamed buns of Example 7 maintained softness and chewy feeling for the crumb as compared to those of Comparative Example 7.

(10) Production of Danish Pastry (10) (Example 8, Comparative Example 8)

[0279] Danish pastry was produced using each composition of ingredients of dough to be mixed in advance and ingredients of dough to be added later listed in Table 8.

TABLE-US-00008 TABLE 8 Evaluation based on Danish pastry (Unit: part(s) by mass) Ingredient Comparative Type Ingredient Example 8 Example 8 Ingredient Bread flour 80 80 of dough to Cake flour 20 20 be mixed in Superfine sugar 10 10 advance Dietary salt 1.5 1.5 Skim milk powder 3 3 Compressed yeast 5 5 Whole egg 6 6 Water 50 47 Ingredient Shortening 8 8 of dough to Starch 3 be added later composition 1-2

[0280] The components in Table 8 are as follows.

[0281] Shortening: “Facier” manufactured by J-OIL MILLS

[0282] First, ingredients of dough to be mixed in advance were put into the mixer bowl of a bread mixer 2 (“HP-20M” manufactured by KANTO KONGOKI INDUSTRIAL Co, Ltd.), and the mixture was kneaded with the dough hook at the 1st speed for 3 minutes and the 2nd speed for 1 minute, thereby obtaining dough in the middle stage of mixing.

[0283] Ingredients of dough to be added later were added to the obtained dough in the middle stage of mixing, and the mixture was kneaded with the dough hook at the 2nd speed for 3 minutes, thereby obtaining the final dough.

[0284] The final dough was taken out of the mixer howl, divided into pieces each weighing 1800 g, and fermented at 20° C. for 20 minutes. Thereafter, the dough was cooled at −5° C., thereby obtaining primary fermented dough.

[0285] Five hundred (500) g of a margarine sheet (“Meister GENERTA sheet” manufactured by J-OIL MILLS) was mixed into the cooled primary fermented dough in such a way to form layers. The dough was folded in three twice, allowed to rest at −5° C. for 1 hour, further folded in three once, and allowed to rest at −5° C. for 1 hour, thereby obtaining Danish pastry dough.

[0286] This Danish pastry dough was stretched to a thickness of 3 mm, cut into 8 cm×10 cm, and quickly frozen.

[0287] The frozen dough was stored at −18° C. for a predetermined number of days and thawed at room temperature, and then the dough was placed in a proof at 30° C. and a relative humidity of 75% for 45 minutes for final fermentation.

[0288] After the final fermentation, the dough was placed in an oven set at 200° C./200° C. (upper rack/lower rack) and baked for 12 minutes.

[0289] After baking, the baked dough was allowed to cool down at room temperature (20° C.), thereby obtaining Danish pastry.

[0290] The texture (softness, moist feeling, crispy texture) of Danish pastry in a case in which the dough was baked after 3 days of freezing and in a case in which the dough was baked after 5 weeks of freezing was evaluated by the consensus of 2 expert panelists.

[0291] As a result, in a case in which the dough was baked after 3 days of freezing, the Danish pastry of Example 8 had a favorable fluffy and crispy light texture on the day of baking. In this case, after 1 day at 20° C. after baking, the Danish pastry of Comparative Example 8 had a hard and poor crispy texture, while on the other hand, the Danish pastry of Example 8 maintained a soft and fluffy texture with a moist feeling as compared to the Danish pastry of Comparative Example 8.

[0292] In a case in which the dough was baked after 5 weeks of freezing, the Danish pastry of Comparative Example 8 had poor rising and flat appearance, and a hard and poor crispy texture was felt even on the day of baking. In contrast, the Danish pastry of Example 8 maintained the volume comparable to that in a case in which the dough was baked after 3 days of freezing, and also maintained a crispy texture and a moist feeling appropriate for Danish pastry.

(11) Production of Plain Pizza (Examples 9-1 and 9-2, Comparative Example 9)

[0293] Plain pizza was produced using each composition of ingredients of dough to be mixed in advance and ingredients of dough to be added later listed in Table 9.

TABLE-US-00009 TABLE 9 Evaluation based on plain pizza (Unit: part(s) by mass) Ingredient Example Example Comparative Type Ingredient 9-1 9-2 Example 9 Ingredient Bread flour 50 50 50 of dough to Cake flour 50 50 50 be mixed in Dietary salt 2 2 2 advance Semi-dry yeast 0.4 0.4 0.4 Water 72 60 58 Ingredient Rapeseed oil 5 5 5 of dough to Starch 15 be added later composition 6 Starch 2 composition 1-3

[0294] First, ingredients of dough to be mixed in advance were put into the mixer bowl of the bread mixer 1, and the mixture was kneaded with the dough hook at the 1st speed for 5 minutes and the 2nd speed for 5 minutes, thereby obtaining dough in the middle stage of mixing.

[0295] Ingredients of dough to be added later were added to the obtained dough in the middle stage of mixing, and the mixture was kneaded with the dough hook at the 1st speed for 2 minutes and the 3rd speed for 3 minutes, thereby obtaining the final dough.

[0296] The final dough was taken out of the mixer bowl and fermented at 27° C. for 120 minutes, thereby obtaining primary fermented dough.

[0297] The primary fermented dough was divided into pieces each weighing 100 g, shaped into rolls, allowed to rest for 30 minutes, and then reshaped into pizza.

[0298] After reshaping, the primary fermented dough was placed in a proof at 35° C. and a relative humidity of 85% for 30 minutes for final fermentation. After the final fermentation, the dough was placed in an oven set at 250° C./250° C. (upper rack/lower rack) and baked for 6 minutes, thereby obtaining plain pizza.

[0299] The prepared plain pizza was allowed to cool down at room temperature (20° C.), and stored in a refrigerator at 4° C. for a predetermined number of days.

[0300] Each plain pizza after storage was baked in a 1000 W toaster for 1 minute and evaluated.

[0301] The texture (softness, moist feeling, chewy feeling for the crumb) in a case in which the plain pizza was baked after 1 day of refrigeration and in a case in which the plain pizza was baked after 2 weeks of refrigeration was evaluated by the consensus of 2 expert panelists.

[0302] As a result, in a case in which the plain pizza was baked after 1 day of refrigeration, the plain pizza of Example 9-1 was very soft and fluffy. In addition, the plain pizza of Example 9-2 had a soft texture, a moist feeling and a chewy feeling for the crumb appropriate for pizza.

[0303] In a case in which the plain pizza was baked after 2 weeks of refrigeration, the plain pizza of Comparative Example 9 had a hard and poor crispy texture, and also had a dry texture and a staling property. In contrast, the plain pizza of Example 9-1 maintained softness and a fluffy texture. In addition, the plain pizza of Example 9-2 maintained a moist feeling and a chewy feeling for the crumb.