[DESCRIPTION] [Invention Title] METHOD FOR PREPARING BREAD [Technical Field]

<i> The present invention relates to a method for preparing bread, and in particular to a method for preparing bread which enhances a baking characteristic as well as a bread quality by adding transglutaminase (TGase) to flour. [Background Art]

<2> Gluten is a complex of protein gliadin and glutenin formed when kneading flour with water and forms a basic structure of bread, and has gas generated during fermentation. So, it is preferred that enough gluten is needed so as to prepare good quality bread.

<3> Generally, strong flour having a lot of gluten and good quality is better for preparing bread. Strong flour is generally obtained by milling wheat of glassy crystal. Strong flour has 13% of dry gluten and strong nature, so that it is well adapted for preparing bread. On the contrary, weak flour has less than 10% of dry gluten, so that it is well adapted to confectionery and frying food.

<4> Therefore, flour, which does not have enough gluten like weak flour as compared to strong flour, has a weak frame structure with less gas generated during fermentation, so that enough loaf volume is not formed. With this feature, the above flour is not proper for preparing bread.

<5> In the case that strong flour is adapted, a lot of yeast (4 weight% to 5 weight%) is used so as to form enough loaf volume. Yeast generates specific smell and color. So, when a lot of yeast is used so as to prepare bread, the quality of bread may decreases.

<6> When bread is prepared using strong flour, it is preferred to add 60%~64% of water, so that kneading proper for bread preparation is obtained. When 64% of water is added, a desired kneading is not obtained. So, it is needed to carefully check the added amount of water during kneading. Kneading needs

much more ski11.

<7> Recently, Korean traditional wheat attracts big attention from people. However, Korean traditional wheat has weak flour properties, it is not good for preparing bread.

<8> It is known that transglutaminase (hereinafter referred to as TGase) promotes a temporary coupling of gluten as it reacts with gluten of flour. [Disclosurel [Technical Problem]

<9> Accordingly, it is an object of the present invention to provide a method for preparing bread which enhances a baking characteristic as well as a bread quality by adding transglutaminase (TGase) to flour.

<io> It is another object of the present invention to provide a method for preparing bread which forms an enough loaf volume with a small amount of yeast by adding TGase to strong flour even when bread is prepared using strong flour, and it is possible to enough water during kneading for thereby enhancing softness of bread and delaying aging of prepared bread.

<ii> It is further another object of the present invention to provide a method for preparing bread in which it is possible to prepare bread having an excellent quality by providing flour with TGase even when the flour has small amount of gluten so it is not good as material for preparing bread like medium flour, weak flour, Korean traditional wheat, and damaged wheat. [Technical Solution]

<12> To achieve the above objects, in a method for preparing bread including a step in which flour, a main source material, is mixed with other sub- materials, there is provided an improved method for preparing bread characterized in that transglutaminase (TGase) is added together with the main source material and sub materials.

<13> TGase is enzyme which promotes acyl transition reaction of v-carboxyamide radical of glutamine residual radical in peptide chain of wheat gluten. Here, TGase operates as an acyl receptor. When ε -amino radical of ricin residual radical of protein operates, ε-(γ-Glu)Lys coupling is formed in the

molecular and between the molecular of protein. Protein complex based on the operation of TGase may change the movement characteristic of gluten.

<i4> As a result of tests, it is possible to decrease the using amount of yeast inserted so as to form enough loaf volume by adding TGase into flour, and it is possible to increase the adding amount of water as compared to when TGase is not added.

<15> In particular, it is possible to prepare bread using medium or weak flour, which has gluten less than 13% not proper for preparing bread, by adding TGase thereto, so that bread preparation characteristics are significantly enhanced.

<i6> The adding amount of TGase added to weak flour is 0.001 weight% to 0.004 weight% as compared to medium or weak flour, and is preferably 0.002 weight%. When TGase is added to medium or weak flour, the bread preparation characteristics are improved. However, when TGase is added by less than 0.001 weight% as compared to the medium or weak flour, gluten is not fully formed, so that it is impossible to obtain a desired characteristic which is needed for preparing bread. As the adding amount of TGase increases, the bread preparation characteristic is most excellent before and after 0.002 weight%. When the adding amount exceeds the above weight%, the bread preparation characteristic gradually decreases. When TGase is added more than 0.004 weight%, the bread preparation characteristic becomes worse. [Advantageous Effects]

<i7> The method for preparing bread according to the present invention is capable of enhancing a bread preparation characteristic and a bread quality by adding TGase to flour.

<18> In particular, the method for preparing bread according to the present invention has advantages of preparing excellent quality bread by adding TGase to flour which has small amount of gluten like weak flour, damaged wheat etc.

<i9> The method for preparing bread described earlier and illustrated in the drawings is only one embodiment for implementing the subject matter of the present invention. It should not be understood only based on the citations of

claims.

[Description of Drawings] <20> Figures 1 through 3 are pictures of bread prepared in such a manner that

TGase is added to strong flour, and added amount of water are different; <2i> Figure 4 is a graph of viscogram measured using a rapid visco analyzer by adding TGase to weak flour by 0.0%, 0.001%, 0.002%, 0.003% and 0.004%; <22> Figures 5 to 9 are graphs of farinograph of weak flour based on the added amount of TGase; and <23> Figures 10 to 39 are pictures of the structures of knead based on TGase taken using SEM.

[Mode for Invention] <24> The method for preparing bread according to the present invention will be described in details with reference to the accompanying drawings and following embodiments. <25> [Example 1]

<26> 1. The materials used are as follows. <27> (1). Strong flour: Donga milling, Korea (product name: Tazo), moisture amount

14%, protein amount 13.9%, powder amount 0.42%. <28> (2) TGase: Ajinomoto Co, Inc. Japan, induced with StreptoverticiIlium, optimum pH 5-8, optimum temperature 40°C. <29> (3) Yeast: Jenico Foods Co. <30> (4) Salt: commercial salt

<31>

<32> 2. TGase solution (2.0ml, 4.0ml, 5.0ml, 6.0ml, 12.0ml) prepared by resolving TGase 0.05g in water 10ml is added to strong flour 50Og, water (32Og, 34Og, 35Og, 36Og, 37Og), yeast 12g, salt 1Og, water 10ml and is mixed and first fermented at 30°C, humidity 75% for 60 minutes.

<33>

<34> 3. A bread shape was formed with first fermented knead 32Og and was intermediate-fermented at 30°C, humidity 75% for 25 minutes (bench time), and then baguette bread shape was formed.

<36> 4. The molded knead was second fermented at 30 ^° C, humidity 75% for 60 minutes and was baked for 25 minutes in an over of 230°C and was kept at a room temperature for 4 hours and used for the test.

<37>

<38> 5. Physical property measurement of flour knead

<39> The flour knead before and after the fermentation was passed through the rollers of a noodle machine (Atlas model 150mm Deluze, Italy) so as to measure the characteristics of flour knead based on the amount of TGase and the amount of water for thereby fabricating a test sample piece of 100mmxl0mmx3mm (length x width x thickness). With this test sample piece, a tensional strength test was performed under the following conditions using Sun Rheometer, Compac-100, Sun Sci. Co., for thereby measuring a tensional distance and a strength.

<40> Type: Tension test

<4i> Adaptor: No.21

<42> Sample size: 100mmxl0mmx3mm

<43> Load cell: 1.00Kg

<44> Table speed: 450.0mm/min

<45> Chart speed: 150.0 mm/sec

<46>

<47> 6. Volume and hardness measurement of baguette bread

<48> The volume of baguette bread was measured using a mess cylinder after the baguette bread, disposed for 4 hours, is fully filled in a plastic container, and then hulled millet is filled (seed substitution method, AACC method 72- 20), and the volume per mess was measured based on a volume-to-weight ratio by measuring the weight of bread.

<49>

<50> The baguette bread prepared with different addition amount of TGase and water was cut into pieces of lOmmxlOmmxlOmm (horizontal Ix vertical x height), and the tensional strength test was conducted under the following condition using

Sun Rheometer , Compac-100, Sun Sci . Co . , Japan, and then the hardness of bread was measured. <5i> Type : compression test <52> Adaptor : No . 13 <53> Sample si ze : lOmmxlOmmxlOmm <54> Cri t i cal di ameter of probe : 10.0mm <55> Load cel l : 1.00Kg <56> Deformat ion: 50% <57> Table speed: 120.0mm/min <58> Chart speed: 60.0 mm/ sec

<59>

<60> 2. Result and summary

<6i> Table 1 shows a result of the measurements of tension distance and strength, bread volume, weight and hardness before and after the fermentation of knead based on the added amounts of water and TGase. As shown therein, it is judged that the changes of the tension distance and tension strength are not big based on the changes in the added amount of TGase. The knead proper for preparing bread is obtained using strong flour by adding water by 60-64%. When water is added more than 65% as compared to the strong flour, knead gets too tender, so that it is not proper to the preparation of bread. According to Table 1, when water is added more than 64% as compared to the strong flour, the tension distance and tension strength have the values similar with the values of the knead considered as being good for bread preparation. The volume, weight and hardness of bread after bread preparation don't have large differences as compared to when water is added to strong flour by 60-64%. Figures 1 through 3 are pictures showing the states of bread when TGase is added to strong flour, and water is added by 70%, 72%, and 74%. As shown in Figures 1 through 3, it is observed that the bread prepared with knead formed by adding TGase to strong flour, and water by more than 70% has enough loaf volume. The above result shows that even when water more than conventional amount is added it is possible to prepare knead proper for bread preparation

by adding TGase to strong flour, and proper bread preparation is possible. In addition, water added is fully absorbed into bread, so that bread has enough moisture for hereby delaying aging of bread. In addition, a lot of sugar is conventionally inputted into bread so as to delay aging of bread. In the present invention, since it is possible to delay aging of bread, the adding amount of sugar can be decreased. The adding amount of water increases, so that the consumption of other materials like flour can be decreased for thereby reducing the cost of source materials. In particular, as a result of the test, it is observed that when the adding amount of TGase increases in weak flour, the amount of TGase increases, and the fermentation time decreases. Conventionally, in the case that TGase is not added, enough fermentation is obtained when the first fermentation is enough performed for 60 minutes. However, as a result of the experiment, when adding water 37Og, TGase 0.008% and 0.012% to strong flour 50Og, it is needed to first ferment only for 45 minutes and 35 minutes for thereby decreasing the first fermentation time. Therefore, in the present invention, it is possible to decrease the fermentation time and the entire bread preparation time by adding TGase. <62> [Table 1]

<63> <65>

<68> <69>

<70> <71>

<72>

<73> [Example 2] <74> 1. Materials and method <75> (1) The materials used are as follows. <76> A. Weak flour: Donga milling, Korea (product name: MacSun), moisture amount 12.9%, protein amount 7.9%, powder amount 0.42%.

<77> B. TGase: Ajinomoto Co, Inc. Japan, induced with StreptoverticiIlium, optimum pH 5-8, optimum temperature 4O ⁰ C.

<78> C. Yeast: Jenico Foods Co. <79> D. Salt: commercial salt

<80>

<8i> (2) TGase solution (0.0ml, 1.0ml, 2.0ml, 3.0ml, 4.0ml) prepared by adding TGase 0.05g into water 10ml is added to test sample mixed with water 300, yeast 12g, salt 1Og with respect to weak flour 50Og and is mixed in a mixing container.

<82>

<83> (3) Gelatinizing characteristic measurement of weak flour <84> TGase solution was added to weak flour and was heated. The viscosity change based on the TGase amount (0.0%, 0.001%, 0.002%, 0.003%, 0.004%) was measured using RVA, Rapid Visco Analyzer, model 3D, Newport scientific Pty. Ltd., Narranbeen, Australia. In the test, the viscosity was measured while weak flour 3g was dispersed in distilled water 25ml containing TGase and was treated at 50 ¹ C for 1 minute, and was heated up to 95°C for 1.0-4.7 minutes and was maintained at 95 ^° C for 4.7-7.2 minutes and was cooled down to 50 for 7.2-11.0 minutes and was maintained at 50°C for 11.0-13.0 minutes. The viscosity values were classified into the peak viscosity P, the viscosity H obtained after the weak flour was maintained at 95°C for 2.5 minutes, the cooling viscosity C at 50 ^° C, the total setback (C-P), and the breakdown (P- H).

<85>

<86> (4) Weak flour knead characteristic measurement based on farinograph <87> The water absorption, stability and knead development time of the weak flour knead based on the TGase amount (0.0%, 0.001%, 0.002%, 0.004%, 0.004%) as compared to the weak flour were measured using Farinograph SEW, Brabender, Germany based on the A.A.C.C. method 54-21 (2000). As a result of the measurement, the curve center line of the farinograph obtained while adding a certain amount of water and kneading after the test sample 30Og was inputted into the mixing container having a temperature of 30 ± 0.2C had reached the 500BU line.

<88> <89> 2. Result and summary

<90> Figure 4 is a graph of viscogram measured using a rapid visco analyzer by adding TGase to weak flour by 0.0%, 0.001%, 0.002%, 0.003% and 0.004%, and Table 2 shows the characteristic values of the gelatinizing liquid of Figure 4.

<91> Generally, the peak viscosity, the through viscosity and the final viscosity are highest when the amount of TGase is 0.001%, and are lowest when the amount of TGase is 0.003%. When the breakdown and total setback were smallest when the amount of TGase is 0.003%. However, it is known that all test samples have peak viscosities irrespective of the amount of TGase, and the viscosities increase after cooling. The above characteristics are ordinary gelatinizing characteristics of weak flour. The above result shows that TGase slightly affects the coupling in protein in weak flour or temporary coupling between proteins but does not largely affects the configuration of gelatinization of weak flour.

<92> <93> [Table 2] <94>

<95> Figures 5 to 9 show the farinographs of weak flour based on the added amount of TGase. Table 3 shows the characteristic values obtained from Figures 5 to 9. Figures 5 to 9 correspond to the farinographs of knead of weak flour in which TGase is added by the amounts of 0.0%, 0.001%, 0.002%, 0.004%, 0.004%. From the farinographs, it is possible to know viscosity elastic characteristics which occurs as gluten develops from the protein contained in

weak flour during kneading

<96> In the water absorption ratio, weak flour knead added with TGase is less than the weak flour knead not added with TGase. With a result of the above, it is possible to know that the added TGase affects a structural change of weak flour.

<97> The stability of knead increases and then decreases as the added amount of

TGase increases. In view of the knead stability, it is known that the characteristic of flour knead is improved in the case that the amount of

TGase is less than 0.004% as compared to weak flour.

<98> The knead development time increases and then decreases as the amount of

TGase increases.

<99> In particular, the weak flour knead added with TGase by 0.002% has the highest stability and knead development time. In this case, the shape of the farinograph is similar with the farinograph of the ordinary strong flour.

<100> <101> [Table 3] <102>

<103> [Example 3] <104> 1. Materials and methods <105> (1) The materials used are as follows. <106> A. Weak flour: Donga milling, Korea (product name: Macsun), moisture amount 12.9%, protein amount 7.9%, powder amount 0.42%.

<107> B. TGase: Ajinomoto Co, Inc. Japan, induced with StreptoverticiIlium, optimum pH 5-8, optimum temperature 40°C.

<108> C. Yeast: Jenico Foods Co. <109> D. Salt: commercial salt

<110>

<m> (2) TGase solution (1.0ml, 2.0ml, 3.0ml, 4.0ml) prepared by adding TGase 0.05g into water 10ml was added to a knead comparison group in which weak flour 50Og, water 30Og, yeast 12g, salt 1Og were mixed for 12 minutes, and was added to a knead comparison group in which weak flour 50Og, water 30Og, salt 1Og were mixed. The solutions were mixed for 8 to 16 minutes and were first fermented at 3Ot, humidity 75% for 60 to 140 minutes.

<112>

<ii3> (3) The bread shape was formed with the first fermented knead 32Og and was intermediate-fermented at 30°C, humidity 75% for 25 minutes (bench time) and was formed in a baguette bread shape.

<114>

<ii5> (4) The formed knead was second fermented at 30°C, humidity 75% for 50 minutes and was baked in an oven of 23C for 25 minutes and was kept at a room temperature for 4 hours and then was used for the test.

<116>

<ii7> (5) Structural characteristic measurements of knead using SEM (Scanning Electron Microscope)

<ii8> So as to observe the structure and shape of the knead based on the added amount of TGase and kneading condition (mixing time, first fermentation time), part of the knead before fermentation and the knead after fermentation was removed and inputted into a container (Air liquide voyageur 2, France) filled with liquid nitrogen and was quickly frozen in a freezing and drying machine (Freeze dryer, Ilsan Lab Co. Ltd, Korea). Acetone was added to the frozen and dried test sample, and particles were dispersed and coated with gold to have conductive properties. The resultant substances were observed using SEM, SEOL JSM-5400, Japan by magnifying it 2000 times.

<119>

<i2o> (6) Physical property measurement of flour knead

<i2i> So as to measure the characteristic of flour knead with respect to the added amount of TGase and mixing condition (mixing time, first fermentation time),

the first fermented flour knead was passed through the rollers of a noodle machine (Atlas model 150mm Deluxe, Italy) for thereby preparing a test sample piece of 100mmxl0mmx3mm (length x width x thickness), and the tensional strength test was performed under the following conditions using Sun Rheometer, Compac-100, sun Sci. Co., Japan, so that the tension distance and tension strength were measured.

<122> Type: Tension test

<i23> Adaptor: No.31

<124> Sample size: 100mmxl0mmx3mm

<i25> Load cell: l.OOKg

<i26> Table speed: 450.0mm/min

<127> Chart speed: 150.0 mm/sec

<128>

<i29> (7) Quality characteristic measurement of baguette bread

<i30> A. Measurement of water content

<i3i> Baguette bread was dried in an oven at 100 ± 5"C until it become constant amount, and then the water content of baguette bread was measured (constant pressure heating and drying method, AACC method 44-15A).

<132> B. Volume and volume per mess

<i33> The volume of baguette bread was measured using a mess cylinder after the baguette bread, disposed for 4 hours, is fully filled in a plastic container, and then hulled millet is filled (seed substitution method, AACC method 72- 20), and the volume per mess was measured based on a volume and weight by measuring the weight of bread.

<134> C. Physical property measurement of bread

<i35> Crumb of the baguette bread prepared with different addition amount of TGase and kneading condition (mixing time, first fermentation time) was cut into pieces of lOmmxlOmmxlOmm (horizontal x vertical x height), and the hardness of bread was measured by performing the tensional strength test under the following condition using Sun Rheometer, Compac-100, Sun Sci. Co., Japan.

<136> Type: compression test

<i37> Adaptor: No. 13

<i38> Sample size: lOmmxlOmmxlOmm

<i39> Critical diameter of probe: 10.0mm

<i40> Load cell: l.OOKg

<i4i> Deformation: 50%

<142> Table speed: 120.0mm/min

<i43> Chart speed: 60.0 mm/sec

<144> D. Sensual evaluation

<i45> The sensual evaluation was conducted by 25 panelists who were guided to evaluate the quality and preferences of the baguette bread and to give 9 scores by the evaluation items. The results of the evaluations were calculated for thereby obtaining average values. The test of significance was performed using ANOVA and Duncan multiple range test.

<146>

<i47> (7) The experiment plan for measuring the flour knead characteristic (tension distance and tension strength of flour) and the quality characteristic of baguette bread (volume of bread, hardness of bread) based on the added amount of TGase and kneading condition (mixing time, first fermentation time) were coded into five steps of -2, -1, 0, 1, 2 based on the central composition design while assuming, as shown in Table 4, the added amount of TGase (0.0%, 0.001%, 0.002%, 0.003%, 0.004% (compared to flour)), and mixing time (8, 10, 12, 14, 16 minutes), and the first fermentation time (60, 80, 100, 120, 140 minutes).

<148>

<i49> [Table 4]

<152> The reaction surface regression formula was obtained using the SAS program with respect to the measurement results of the characteristics of the flour knead and the quality characteristics of the baguette bread.

<153> <154> 2. Result and summary <155> Figures 10 through 39 are pictures taken after the structures of the knead based on the added amount of TGase are observed using the SEM. In addition, Figures 10 and 11, Figures 12 and 13, Figures 14 and 15, Figures 16 and 17, Figures 18 and 19, Figures 20 and 21, Figures 22 and 23, Figures 24 and 25, Figures 26 and 27, Figures 28 and 29, Figures 30 and 31, Figures 32 and 33, Figures 34 and 35, Figures 36 and 37, Figures 38 and 39 show the pictures taken using the SEM before and after the fermentation of the knead mixed for the same time period with the same added amount of TGase. Table 5 shows the experiment conditions corresponding to each picture of Figures 10 to 39.

<156> As shown in the knead structures of Figures 28 and 29 which show the SEM pictures before and after the fermentation of the knead (TGase 0.0%) without TGase, the gluten protein is partially connected with starch particle. The gluten protein coupled based on fermentation slightly increases. In addition, as shown in the drawings of the SEM pictures of the knead added with TGase, as the added amount of TGase increases, the coupling of proteins increases before the fermentation. In the same added amount of TGase, when the mixing

time and fermentation time increase, the net structure surrounding the starch particles well develop. However, when the fermentation time is too extended, the net structures are separated from each other.

<157> <158> [Table 5] <159>

<160> Table 6 shows the results of measurements of the tension distance and tension strength before and after the fermentation based on the added amount of TGase and kneading condition (mixing time, first fermentation time) in the central composite design, and Table 7 shows a result of the regression analysis using the SAS program.

<161> As shown in Table 6, the tension distance and tension strength increase, and then decrease as the added amount of TGase increases before and after the added amount of 0.002% of TGase.

<162> From the regression of Table 7, the optimum added amount of TGase is

0.002192% with respect to the tension distance, the optimum mixing time is

12.1630 minutes, the optimum fermentation time is 71.6245 minutes. At this

time, the tension distance is 110.4898mm. From the regression, the optimum added amount of TGase is 0.001607% with respect to the tension strength, and the optimum mixing time is 14.565379 minutes, and the optimum fermentation time is 75.469475 minutes. At this time, the tension strength is 33538g.

<163> With the above results, the characteristics of the weak flour is improved by adding TGase. The above improvement is highest before and after the added amount of 0.002 of TGase.

<164> <165> [Table 6] <166> <167>

<168> [Table 7]

<169> react ion react ion surface regress i on formula variable tension Yl = 82.040208 + 7589.930556X ₁ + 1.976146X ₂ + 0.226538X ₃ di stance

<171> - 2622639X ₁ ² - 0.118785X ₂ ² - 0.002294X ₃ ² <170> ⁽ Y ₁ ⁾

<172> + 231.875000X ₁ X ₂ + 215.1875XiX ₃ + 0.005656X ₂ X ₃ t ens i on Y ₂ = -138653 + 12972729X ₁ + 14393X ₂ + 1509. 163986X ₃ strength

<174> - 2696748472X ₁ ² - 338.593681X ₂ ² - 5.844465X ₃ ² <173> (Y ₂ )

<175> - 546284X ₁ X ₂ + 48380XiX ₃ - 48.385313X ₂ X ₃

<176> Table 8 shows the weight, volume and water content of the baguette bread based on the added amount of TGase and the kneading condition (mixing time, first fermentation time). As shown in Table 8, it is known that the volume increases as TGase is added, and the volume decreases when the first fermentation time decreases during the kneading process.

<178> [Table 8]

<179> <18Φ>

<182>

<183>

<184>

<185>

<186> Table 9 shows a result of the hardness of the baguette bread based on the added amount of TGase and the kneading condition (mixing time, first fermentation time) in the central composite design.

<187> As shown therein, the hardness decreases when TGase is added, which means that the bread gets tender based on the addition of TGase. However, in the case that the first fermentation time is more than 120 minutes, the hardness of bread increases, so that the quality of bread becomes worse.

<188> The regression formula with respect to the hardness Y ₃ of bread is as follows as a result of the regression analysis using the SAS program based on a result of Figure 9.

<189> <190> Y ₃ - 12561 - 1131138Xi - 66.152604X ₂ - 242.827899X ₃

<191> + 191759861Xi ² - 12.789079X ₂ ' + 0.957222X ₃ ² <192> - 87198XiX ₂ + 13449X ₁ X ₃ + 6.398031X ₂ X ₃ <193>

<i94> From the above regression formula, the optimum TGase amount is 0.0022304%,

and the optimum mixing time is 9.388381, and the optimum fermentation time is 79.273161. At this time, the hardness of bread is 1322.960977. Namely, the hardness of bread has the excellent result before and after the added amount of TGase of 0.002%.

<195> <196> [Table 9] <197>

<198> Table 10 shows a result of the sensual evaluation with respect to the quality and preference of baguette bread. The swelled degree and color of bread are evaluated based on the increase in the added amount of TGase. The tasty smell of bread increases and then decreases based on the increase of the added amount of TGase before and after 0.002%. On the contrary, the smell of yeast decreases and then increases based on the increase of the added amount of TGase before and after 0.002%. The taste and surface pores of bread are improved by adding TGase. The hardness of bread decreases based on the addition of TGase and is excellent at 0.0002% of the addition of TGase. The

tearing-off property and elastic property of bread are improved based on the addition of TGase. In addition, the toughness, wetness, outer look quality, smell quality, taste quality, and texture quality are improved based on the addition of TGase. The overall qualities are improved based on the addition of TGase.

<199> <200> [Table 10] <201>

*l: very bad

<202> 9: very excellent <203> **: In case of yeast smell, l: very excellent, 9: very bad <204>

[Industrial Applicability]

<205> In the method for preparing bread according to the present invention, it is