JP2024089952A - Soybean extract powder for kneading bread dough - Google Patents

Abstract

To provide a soybean extract powder having good dough stability and workability even when fermented for a long time under refrigeration and capable of producing bread with good texture, and to provide bread containing the soybean extract powder.SOLUTION: Bread containing soybean extract powder satisfies the following conditions A) and B): A) the soybean extract powder is a water extract from whole fat soybeans, and has a carbohydrate content of 20 to 90 mass% in the solid content and a lipid content of 15 mass% or less in the solid content; and B) the soybean extract powder has an NSI of 60-90.SELECTED DRAWING: None

Description

The present invention relates to soybean extract powder for use in kneading bread dough, and bread containing the soybean extract powder.

The stability and workability of bread dough are considered to be very important factors in bread production. The texture of bread is also a very important factor, and having a good texture can affect consumers' willingness to purchase and eat bread.

For example, Patent Document 1 is an application relating to the stability of bread dough. Patent Document 1 describes a "composition for improving the quality of bread having a refrigerated fermentation process." Patent Documents 2 to 5 are applications relating to bread containing bean extract. Patent Document 2 describes a "flavor enhancer for dry-heated foods." Patent Document 3 describes a "water-in-oil type emulsion composition for roll-in, containing bean extract." Patent Document 4 describes an "oil-in-water type emulsified oil composition for kneading bread dough." Patent Document 5 describes a "milk substitute composition and milk substitute food and drink using the same."

JP 2022-098859 A JP 2018-170965 A JP 2018-170966 A JP 2018-170967 A JP 2013-013395 A

In the manufacture of bread, especially in retail bakeries that provide freshly baked bread, there has been an increasing need for labor-saving in recent years. To improve process efficiency and impart a fermented flavor, the method of fermenting bread dough at refrigerated temperatures and then shaping and baking the next day has been conventionally used. However, in most cases, the dough is assumed to be used up by the next day. If the fermentation time under refrigeration, that is, the storage time of the dough, could be extended while maintaining the quality, the number of preparations could be reduced, which would enable labor saving and efficiency improvement.
On the other hand, there is a problem that the physical properties of bread dough change by extending the fermentation time under refrigeration, and the workability and texture of the bread after baking tend to become unstable. The texture of bread is considered to be very important. Bread with a good texture has the advantage of increasing consumer purchasing power, and can be useful.

In particular, pizza dough is a typical example of bread that is suitable for long-term fermentation under refrigeration, because long-term fermentation under refrigeration imparts a good fermented flavor due to the accumulation of fermentation products and relaxes the gluten structure, making the dough more extensible.

The problem that the present invention aims to solve is to provide a soybean extract powder for kneading into bread dough, which has good dough stability and workability even when fermented for a long time under refrigeration, and which can produce bread with a good texture, and bread containing the soybean extract powder.

The inventors have found that by using the specific soybean extract powder according to the present invention, it is possible to obtain breads that have good dough stability and workability even after long fermentation under refrigeration, and that have a good texture.

That is, the present invention is
(1) A soybean extract powder for use in kneading bread dough, which satisfies the following conditions A) and B):
A) The soybean extract powder is a water extract from full-fat soybeans, and has a carbohydrate content of 20 to 90% by mass in the solid content and a lipid content of 15% by mass or less in the solid content;
B) the NSI of the soybean extract powder is 60 to 90;
(2) The soybean extract powder for use in kneading bread dough according to (1), which further satisfies the following condition C):
C) The protein / carbohydrate content ratio is 0.1 to 5 by mass;
(3) The soybean extract powder for use in kneading bread dough according to (1) or (2), which further satisfies the following condition D):
D) The full-fat soybean is heat-treated full-fat soybean;
(4) Bread containing 0.5 to 10 parts by mass of the soybean extract powder for use in kneading bread dough according to any one of (1) to (3) per 100 parts by mass of flour;
(5) Bread containing the soybean extract powder according to any one of (1) to (3), wherein the amount of protein derived from the soybean extract powder for use in kneading bread dough is 0.25 to 6% by mass relative to 100 parts by mass of grain flour.
(6) The soybean extract powder according to any one of (1) to (3), which is used for kneading bread dough that is refrigerated and fermented for a long time.
(7) A method for producing bread, comprising adding a soybean extract powder that satisfies the following conditions A) and B) to bread dough, and baking the bread dough that has been refrigerated and fermented at −6 to 18° C. for 6 to 96 hours.
A) The soybean extract powder is a water extract from full-fat soybeans, and has a carbohydrate content of 20 to 90% by mass in the solid content and a lipid content of 15% by mass or less in the solid content;
B) the NSI of the soybean extract powder is 60 to 90;
This is regarding.

Patent Document 1 is an oil-in-water emulsion composition with a pH of 7.5 or less and plasticity, and is therefore completely different from the solution of the present invention. Patent Documents 2 to 5 do not disclose breads that have good dough stability and workability even after long-term fermentation under refrigeration, and have a good texture, as in the present invention, by kneading soybean extract powder with an NSI of 60 to 90 into bread dough, and therefore were not useful in completing the present invention.

By kneading the soybean extract powder provided by the present invention into bread dough to produce bread, it is possible to produce bread that has good dough stability and workability even when fermented for a long period of time under refrigeration, and that has a good texture.
Furthermore, by kneading the soybean extract powder provided by the present invention into bread dough to produce bread, it is possible to provide bread that has a good brown color after baking for a short period of time, even if the baking temperature is not high.

(refrigerated fermentation)
In the present invention, refrigerated fermentation refers to a process in which dough obtained by kneading raw materials is fermented and stored in a refrigerated temperature range. The refrigerated temperature range referred to in the present invention is preferably -6 to 18°C, more preferably 0 to 10°C, and even more preferably 3 to 7°C. In addition, although normal refrigerated fermentation is generally about 6 to 24 hours, it may take 48 hours or up to about 96 hours depending on the type of bread. The fermentation time in the present invention is preferably 6 to 96 hours, more preferably 12 to 48 hours, and even more preferably 16 to 30 hours. Since the fermentation of the dough progresses over time, the quality difference becomes larger as time passes, making it difficult to maintain a certain commercial value. However, by using the soybean extract powder for kneading bread dough of the present invention, the deterioration of quality over time is suppressed. Therefore, even after 2 or 3 days of refrigerated fermentation, the dough state is stable, and good quality bread can be provided. More specific examples of the effects include maintaining the elasticity of the dough balls, maintaining the extensibility of the dough, the shape and appearance of the baked bread, and a good texture (chewy and crisp).

(Bread)
The type of bread to which the present invention can be applied is not particularly limited, and refers to bread made from grain flour as the main ingredient, to which water, oils and fats, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, enzymes, emulsifiers, flavors, and other ingredients are added as necessary, and the dough obtained through a kneading process is fermented, divided and molded, proofed, and baked. Specific examples include bread, roll bread, table roll, Danish pastry, pizza, naan, brioche, sweet breads, cooked breads, side dish breads, French breads, German breads, and meal breads. The effect is particularly pronounced in roll breads, pizzas, naan, and French breads, and pizza is particularly preferred in the present invention. All of the above breads can undergo a refrigerated fermentation process, but it is preferable that the bread is suitable for a long fermentation process under refrigerated conditions, and a representative example of such a bread is pizza dough.
As for the cereal flour used in the bread dough of the present invention, as in the case of ordinary bread production, in addition to wheat flour such as strong flour, weak flour, and medium strength flour, one or more types selected from the group consisting of rye flour, whole wheat flour, rice flour such as joshinko, grain flour such as durum flour, nut flour such as almond and hazelnut, various starches, and processed starches can be used in suitable combination. In the present invention, it is particularly preferable to use one or more types selected from the group consisting of weak flour, almond powder (almond powder), strong flour, joshinko, and durum flour.

(Pizza dough)
Pizza dough refers to a dough made by adding ingredients such as salt, oil, and yeast to wheat flour such as strong flour, medium flour, and weak flour, adding water, kneading the dough, and then fermenting the dough, which is then flattened and molded, that is, spread. This spreading can be performed by dividing the kneaded dough into pieces of a certain weight and then spreading it with a spreader, or by not dividing the dough and then first spreading it and then cutting it into appropriate sizes with a cutter or the like. The shape of the pizza dough after spreading and molding varies, but generally, a disk-like or oval-like shape is often used, and its thickness is about 1 mm to 10 mm, preferably 2 mm to 5 mm. At this time, the fermentation process can be prepared under general fermentation conditions for pizza dough, but in the present invention, it can also be prepared under long-term fermentation conditions under refrigeration. By using the soybean extract powder for kneading bread dough of the present invention, deterioration of quality over time is suppressed even in long-term fermentation under refrigeration. The dough condition remains stable even after two or three days of refrigerated fermentation, and a high-quality pizza dough can be provided.

The soybean extract powder for kneading bread dough according to the present invention (hereinafter, sometimes simply referred to as "soybean extract powder") is characterized in that A) it is a water extract from full-fat soybeans, and has a carbohydrate content of 20-90% by mass in the solid content and a lipid content of 15% by mass or less in the solid content, and B) the NSI of the soybean extract powder is 60-90. The following is a detailed description of an embodiment of the present invention.

(Soybean extract powder for kneading bread dough)
In the present invention, "bread dough" refers to the above-mentioned bread dough, and "for kneading" refers to adding soybean extract powder to the bread dough, mixing it, and kneading it in. Also, "soybean extract powder" refers to a powdered composition prepared by heating soymilk, which is an extract obtained by extracting soybeans with water from raw soybeans.

A. Water Extract from Full Fat Soybeans
The soybean extract powder of the present invention is characterized by containing a water extract from full-fat soybeans (hereinafter, sometimes referred to as the "main extract") as a raw material. In this respect, it differs from defatted soy milk, which is a water extract from defatted soybeans.

(Carbohydrate Content)
The present extract is characterized in that the carbohydrate content in the solid content is 20 to 90% by mass, preferably 25% by mass or more, more preferably 30% by mass or more, and even more preferably 33% by mass or more. The upper limit is preferably 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, or 40% by mass or less.

(Fat Content)
The present extract is characterized in that the lipid content in the solid content is 15% by mass or less, and preferably 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6.5% by mass or less, or 6% by mass or less, etc.

In addition, the protein content of the present extract is preferably at least 40% by mass, at least 45% by mass, or at least 50% by mass, and at most 85% by mass, at most 80% by mass, at most 75% by mass, at most 70% by mass, at most 65% by mass, at most 60% by mass, or at most 55% by mass.
In order to obtain the present extract having such a composition range, it is possible to prepare it using a known method or to purchase a commercially available product.

The protein/carbohydrate content ratio in the powdered soy milk composition of the present invention is preferably 0.1 to 5 by mass. The lower limit can be 0.2 or more, 0.3 or more, 0.5 or more, 0.8 or more, 1 or more, 1.2 or more, or 1.4 or more, and the upper limit can be 4 or less, 3.5 or less, 3 or less, 2.5 or less, 2 or less, 1.9 or less, 1.8 or less, or 1.7 or less.

The known preparation method is not particularly limited in terms of the steps. For example, a method can be used in which lipids are removed from soy milk obtained by extracting full-fat soybeans with water and removing okara by a separation means such as centrifugation, or a method can be used in which lipids are removed together with okara by a means such as centrifugation when extracting full-fat soybeans with water and removing okara. More specific examples include the methods described in Japanese Patent No. 5077461 and Japanese Translation of PCT International Publication No. 2009-528847.

In particular, as described in Patent No. 5077461, it is preferable to contain a water extract from heat-treated full-fat soybeans. Here, heat-treated full-fat soybeans are full-fat soybeans that have been heat-treated by steam heating, dry heat heating, or the like before being extracted with water. As an index showing the degree of heat treatment of full-fat soybeans, the nitrogen solubility index (NSI), which is an index of the degree of protein denaturation, can be used. More appropriate NSIs include numerical ranges with lower limits of 20 or more, 30 or more, or 40 or more, and upper limits of 77 or less, 70 or less, 60 or less, and 55 or less. As a commercially available product obtained by the method described in Patent No. 5077461, which allows the selection of heat-treated full-fat soybeans having such a predetermined numerical range, "low-fat soy milk" manufactured by Fuji Oil Co., Ltd. can be used.

Incidentally, NSI can be expressed as the ratio (mass%) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a specified method, and in the present invention, it is the value measured based on the following method.
That is, 100 ml of water is added to 2.0 g of sample, stirred and extracted at 40°C for 60 minutes, and centrifuged at 1400 x g for 10 minutes to obtain Supernatant 1. 100 ml of water is added again to the remaining precipitate, stirred and extracted at 40°C for 60 minutes, and centrifuged at 1400 x g for 10 minutes to obtain Supernatant 2. Supernatants 1 and 2 are combined, and water is added to make 250 ml. After filtering through No. 5A filter paper, the nitrogen content of the filtrate is measured by the Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the nitrogen (water-soluble nitrogen) recovered as the filtrate to the total nitrogen in the sample, expressed as a mass %, is the NSI.

(Method of producing soybean extract powder)
One embodiment of the production method of the soybean extract powder of the present invention is shown below.

Step a)
First, a water extract having a carbohydrate content of 20 to 90% by mass in the solid content and a lipid content of 15% by mass or less in the solid content is obtained from full-fat soybeans. This extract may be obtained by a manufacturer by purchasing a commercially available product, or by preparing it by the manufacturer himself as described above in A.

Step b)
Next, the extract is heat-treated. The heat treatment method is not particularly limited, and may be a direct heating method or an indirect heating method. Examples of the heating device include a direct heating method using pressurized steam and an indirect heating method such as plate sterilization. The heating conditions are preferably a temperature of 90 to 190°C for about 0.5 seconds to 5 minutes, and more preferably a high-temperature, short-time heat treatment at 100 to 150°C for 0.5 to 4 minutes. The heat treatment sterilizes the microorganisms.

Step c)
Next, the heat-treated liquid is dried and powdered. The drying method is not particularly limited, but examples thereof include hot air drying, contact drying, infrared drying, freeze drying, and the like. The soybean extract powder according to the present invention after drying and powdering is characterized by having an NSI of 60 to 90. The NSI is more preferably 65 to 88, even more preferably 70 to 86, and most preferably 75 to 85. By setting the NSI of the soybean extract powder within the above range, it is possible to produce breads that have good dough stability and workability even when fermented for a long period of time under refrigeration, and that have a good texture.

The amount of the soybean extract powder of the present invention to be added to bread dough is not particularly limited, but is preferably 0.25 to 6 mass% in terms of protein content relative to 100 parts by mass of flour, more preferably 0.5 to 5 mass%, even more preferably 1 to 4 mass%, and most preferably 2 to 3 mass%.
Furthermore, it is preferable to add 0.5 to 10 parts by mass of soybean extract powder per 100 parts by mass of grain flour, more preferably 1 to 8 parts by mass, even more preferably 1.5 to 7 parts by mass, and most preferably 2 to 6 parts by mass.

(Production method of bread)
In the present invention, it is preferable to add a soybean extract powder that satisfies the following conditions to bread dough: A) the soybean extract powder is a water extract from full-fat soybeans, the carbohydrate content is 20 to 90% by mass in the solid content, and the lipid content is 15% by mass or less in the solid content; and B) the NSI of the soybean extract powder is 60 to 90. The bread dough is refrigerated and fermented at -6 to 18 ° C for 6 to 96 hours, and then baked. Furthermore, the baking conditions are preferably a baking temperature of 250 to 300 ° C and a baking time of 4 to 5 minutes. While the baking temperature of a typical pizza oven is high at 400 ° C or higher, even if the oven temperature is not high at 250 to 300 ° C, the bread can have a good brown appearance by baking for a short time of 4 to 5 minutes.

Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples. In addition, hereinafter, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified.

Example 1
"Low-fat soymilk" (manufactured by Fuji Oil Co., Ltd., solid content 9.8%, lipid content 5.1% (in solid content), protein content 52.0% (in solid content), carbohydrate content 34.7% (in solid content)) was indirectly heat sterilized at 110°C for 3 minutes and then dried with hot air at a temperature of 180°C to obtain a soy extract powder. The "low-fat soymilk" used was a water extract from heat-treated full-fat soybeans, and the obtained soy extract powder had a solid content of 97.0%, lipid content 5.1% (in solid content), protein content 52.1% (in solid content), carbohydrate content 34.7% (in solid content), protein/carbohydrate content ratio of 1.5, and NSI of 83.
Using the obtained soybean extract powder, pizza dough, an example of bread, was prepared according to the composition in Table 2. The method for preparing pizza dough was to mix and knead all the raw materials listed in Table 2 in a mixer and knead at 22°C. The kneaded dough was fermented at 20°C for 1 hour, then divided into 200g portions and fermented at 5°C for 18 hours or more (refrigerated fermentation). After fermentation, the dough was appropriately reheated at room temperature for 1 hour and molded into a disk shape. The molded dough was placed on a baking sheet and baked in a deck oven with an upper heat of 300°C and a lower heat of 300°C for 4 minutes and 20 seconds. At this time, the soybean extract powder was blended so that the protein content was 2.5% per 100 parts of grain flour.

(Comparative Example 1)
A pizza dough of Comparative Example 1 was obtained in the same manner as in Example 1, except that 7.1 parts of skim milk powder was used instead of 5 parts of the soybean extract powder used in Example 1, and 60 parts of water was used. At this time, as in Example 1, skim milk powder was added so that the protein content was 2.5% per 100 parts of grain flour.
The skim milk powder used in this comparative example had a solid content of 95.9%, a lipid content of 0.7% (of the solid content), a protein content of 37.1% (of the solid content), and a carbohydrate content of 54.0% (of the solid content), with a protein/carbohydrate content ratio of 0.7.

(Comparative Example 2)
A pizza dough of Comparative Example 2 was obtained in the same manner as in Example 1, except that 49.5 parts of liquid "low-fat soy milk" (manufactured by Fuji Oil Co., Ltd.) was used instead of 5 parts of the soy extract powder used in Example 1, and 19.5 parts of water was used. At this time, as in Example 1, low-fat soy milk was added so that the protein content was 2.5% per 100 parts of grain flour.
The low-fat soymilk used in this comparative example was a water extract from full-fat soybeans, and had a solid content of 9.8%, a lipid content of 5.1% (in the solid content), a protein content of 52.0% (in the solid content), and a carbohydrate content of 34.7% (in the solid content), with a protein/carbohydrate content ratio of 1.5 and an NSI of 94.

(Comparative Example 3)
A pizza dough of Comparative Example 3 was obtained in the same manner as in Example 1, except that 2.8 parts of a powdered soy protein isolate "Prolina 700" (manufactured by Fuji Oil Co., Ltd.) was used instead of 5 parts of the soy extract powder used in Example 1. At this time, the soy protein isolate was blended so that the protein content was 2.5% per 100 parts of flour, just like in Example 1.
The isolated soy protein used in this comparative example was an extract from defatted soybeans, and had a solid content of 94.2%, a lipid content of 0.2% (in the solid content), a protein content of 91.0% (in the solid content), and a carbohydrate content of 4.6% (in the solid content), with a protein/carbohydrate content ratio of 19.8 and an NSI of 30.

(Comparative Example 4)
A pizza dough of Comparative Example 4 was obtained in the same manner as in Example 1, except that 4.3 parts of defatted soy milk powder "SOYAFIT 2000" (manufactured by Fuji Oil Co., Ltd.) was used instead of 5 parts of the soy extract powder used in Example 1. At this time, as in Example 1, the defatted soy milk powder was mixed so that the protein content was 2.5% per 100 parts of grain flour.
The defatted soymilk powder used in this comparative example was an extract from defatted soybeans, and had a solid content of 94.0%, a lipid content of 0.2% (in the solid content), a protein content of 62.8% (in the solid content), and a carbohydrate content of 28.6% (in the solid content), with a protein/carbohydrate content ratio of 2.2 and an NSI of 85.

The compositions of the powders used in the examples and comparative examples are summarized in Table 1.

(Table 1)

・マーガリンは、不二製油株式会社製「メサージュV」を使用した。 (Table 2) Composition

- The margarine used was "Message V" manufactured by Fuji Oil Co., Ltd.

Quality Evaluation of Breads The pizza doughs of Example 1 and Comparative Examples 1 to 4, and the pizza dough of the control group were subjected to quality evaluation according to the following evaluation items.

○ Control group: 6 parts of margarine ("Message V" manufactured by Fuji Oil Co., Ltd.) and 5 parts of white sugar were added to the mixer bowl of a Coat Mixer 30 (Aikosha Seisakusho) and mixed and stirred at low speed for 2 minutes and medium speed for 6 minutes. Next, the kneaded dough was fermented at 20°C for 1 hour, then divided into 200g portions and fermented at 5°C for 18 hours or more (refrigerated fermentation). After fermentation, it was appropriately warmed to room temperature for 1 hour and molded into a disk shape. The molded dough was placed on a baking sheet and baked in a deck oven with an upper heat of 300°C and a lower heat of 300°C for 4 minutes and 20 seconds.

The pizza made using the dough after 24 hours of refrigerated fermentation was stored at 20°C, and the texture of the dough (chewy texture and crispness) 30 minutes after the start of storage was evaluated on a 5-point scale according to the following evaluation criteria.

○ Sensory evaluation (n=20)
The pizzas prepared in the Examples, Comparative Examples 1 to 4, and the control group were tasted by 20 panelists who are experienced in the sensory evaluation of breads, and the texture of the dough (chewy texture and crispness) was evaluated and scored according to the following evaluation criteria.

(Evaluation criteria)
・Texture (chewy texture)
5 points: Very good (strong chewy texture)
4 points: Good 3 points: Acceptable 2 points: Slightly poor (weak chewy texture)
1 point: Poor (no chewy texture)

・Texture (crispness)
5 points: Very good 4 points: Good 3 points: Acceptable 2 points: Slightly poor (slightly unreliable)
1 point: Poor (not crisp)

The average score of each panelist was calculated.
A: 4.5 points or more, B: 3.5 points or more and less than 4.5 points, C: 2.5 points or more and less than 3.5 points, D: 1.5 points or more and less than 2.5 points, and E: less than 1.5 points. A sample that achieved both scores of B or more was considered to have passed. The results are shown in Table 3.

Regarding the stability of the dough, the dough was compared after 24 hours and 30 hours of refrigerated fermentation, and the quality stability of the workability and texture of the pizza dough due to the difference in the refrigerated fermentation time of the dough was evaluated.
The stability of workability was evaluated by evaluating the elasticity of the dough balls and the extensibility during molding, and was evaluated according to the following evaluation criteria. The quality stability of texture was evaluated by evaluating the chewy texture and crispness according to the following evaluation criteria. Pizza dough that was rated B or higher for the quality stability of workability and texture was considered to be of acceptable quality, and the results are shown in Table 3.

- Quality stability of workability and texture A: Even after 30 hours of fermentation, the quality is very good and stable, just as it was after 24 hours B: Even after 30 hours of fermentation, the quality is almost as good as after 24 hours and stable C: The quality is slightly worse after 30 hours compared to after 24 hours D: The quality is worse after 30 hours compared to after 24 hours E: The quality is clearly worse after 30 hours compared to after 24 hours

- Appearance evaluation of bread after baking (color)
The skin color of the pizza dough after baking was evaluated after 30 hours of refrigeration. The skin color was considered to be sufficiently colored when the top, sides, and bottom were browned on average, and was evaluated according to the following criteria.
A: The color of the pizza dough after baking is sufficient and good. B: Acceptable. C: The color of the pizza dough after baking is colored but insufficient. A rating of B or above was evaluated as passing.

(Table 3) Evaluation results

As described above, in Example 1, all items were rated B or higher. Therefore, by kneading a soybean extract powder having the following characteristics into bread dough: A) it is a water extract from full-fat soybeans, and the carbohydrate content is 20 to 90 mass% of the solid content and the lipid content is 15 mass% or less of the solid content; and B) the NSI of the soybean extract powder is 60 to 90, breads with good workability and texture quality stability even after long fermentation under refrigeration, and good texture can be produced. Furthermore, it was found that breads with good browning can be provided after a short baking time of less than 5 minutes, even if the baking temperature is not as high as 300°C.

○ Testing the addition of soybean extract powder to bread (changing the amount of soybean extract powder of the present invention)
Except for changing the amount of the soybean extract powder of the present invention blended in Example 1 from 5 parts to 2 parts (Example 2) or 10 parts (Example 3), baked pizza dough was obtained in the same manner as in Example 1 using the same blend and manufacturing method. The amount of protein derived from the soybean extract powder per 100 parts by mass of flour was 1.3% in Example 2 and 5% in Example 3.

After baking, each pizza dough was stored at 20°C, and the quality was evaluated 30 minutes after the start of storage according to the same evaluation criteria as for "Quality evaluation of breads." The results are shown in Table 4, in comparison with the control group and Example 1.

(Table 4)

Like Example 1, Examples 2 and 3 received a rating of B or higher in all evaluation items and were of acceptable quality.

Therefore, from the results in Tables 3 and 4, it was found that by using a soybean extract powder having the following characteristics in bread dough: A) it is a water extract from full-fat soybeans, and the carbohydrate content is 20 to 90 mass% of the solid content and the lipid content is 15 mass% or less of the solid content; and B) the NSI of the soybean extract powder is 60 to 90, it is possible to produce bread with good dough stability and workability even after long fermentation under refrigeration, and with a good texture. Furthermore, it was found that it is possible to provide bread with a good brown color after short baking, even if the baking temperature is not high.

Claims (10)

A soybean extract powder for use in kneading bread dough, which satisfies the following conditions A) and B):
A) The soybean extract powder is a water extract from full-fat soybeans, and has a carbohydrate content of 20 to 90% by mass in the solid content and a lipid content of 15% by mass or less in the solid content.
B) The soybean extract powder has an NSI of 60-90. The soybean extract powder for use in kneading bread dough according to claim 1, further satisfying the following condition C):
C) The protein/carbohydrate content ratio is 0.1 to 5 on a mass basis. The soybean extract powder for use in kneading bread dough according to claim 1 or 2, further satisfying the following condition D).
D) The full-fat soybeans are heat-treated full-fat soybeans. Bread containing 0.5 to 10 parts by mass of the soybean extract powder for use in kneading bread dough according to claim 1 or 2 per 100 parts by mass of grain flour. Bread containing 0.5 to 10 parts by mass of the soybean extract powder for use in kneading bread dough according to claim 3 per 100 parts by mass of grain flour. Bread containing the soybean extract powder according to claim 1 or 2, in which the amount of protein derived from the soybean extract powder for kneading into bread dough is 0.25 to 6 mass% per 100 mass parts of grain flour. Bread containing the soybean extract powder according to claim 3, in which the amount of protein derived from the soybean extract powder for kneading into bread dough is 0.25 to 6 mass% per 100 mass parts of grain flour. The soybean extract powder according to claim 1 or 2, which is used for kneading bread dough that is refrigerated and fermented for a long time. The soybean extract powder according to claim 3, which is used for kneading bread dough that is refrigerated and fermented for a long period of time. A method for producing bread, comprising adding a soybean extract powder that satisfies the following conditions A) and B) to bread dough, and baking the bread dough that has been refrigerated and fermented at -6 to 18°C for 6 to 96 hours.
A) The soybean extract powder is a water extract from full-fat soybeans, and has a carbohydrate content of 20 to 90% by mass in the solid content and a lipid content of 15% by mass or less in the solid content.
B) The soybean extract powder has an NSI of 60-90.