Cereal flour composition containing low-temperature gelatinizing wheat-derived flour and food using the same

一种谷物粉、组合物的技术，应用在油炸食品、焙烤食品、食品制备等方向，能够解决直链淀粉增加、尚未实用化、不适合加工面包等问题，达到柔软口溶性的效果

Inactive Publication Date: 2009-10-14
NAT AGRI & FOOD RES ORG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been reported that compared with the wild type, the content of amylose in this type of wheat is significantly increased, but it is not suitable for processing into bread, etc., and has not yet been put into practical use

Method used

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  • Cereal flour composition containing low-temperature gelatinizing wheat-derived flour and food using the same
  • Cereal flour composition containing low-temperature gelatinizing wheat-derived flour and food using the same
  • Cereal flour composition containing low-temperature gelatinizing wheat-derived flour and food using the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] The production of staple bread

[0094] Make staple food bread with the batching (mass part) shown below.

[0095] Wheat Flour 100

[0096] Fermented food 0.1

[0097] Granulated sugar 5

[0098] salt 2

[0099] skimmed milk powder 2

[0100] shortening 5

[0101] Yeast 2

[0102] water 68

[0103] The wheat flour composition in the above-mentioned batching is to use commercially available wheat flour, the above-mentioned prepared wheat flour obtained by LTG-SD wheat, the wheat flour obtained by N61 wheat, the wheat flour obtained by waxy wheat and waxy cornstarch, according to the composition in Table 1 ( mass%) constituted.

[0104] In addition, in the test, the use of strong powder Eagle TM (manufactured by Nippon Milling Co., Ltd.) as commercially available wheat flour. In the ingredient list, mix ingredients other than shortening, and use a mixer (SK MIXER TYPESK21C) to stir for 2 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed...

Embodiment 2

[0137] Making of muffins

[0138] Make sponge cake with the batching (mass part) shown below.

[0139] wheat flour 100

[0140] Granulated sugar 125

[0141] whole egg 175

[0142] The wheat flour composition in the above-mentioned ratio is to use commercially available wheat flour, the wheat flour obtained by LTG-SD wheat prepared above, the wheat flour obtained by N61 wheat, the wheat flour obtained by waxy wheat and waxy corn starch, composed of the following table 3 (mass %)constitute.

[0143] In addition, in the test, the thin force powder Heart TM (manufactured by Nippon Milling Co., Ltd.) as commercially available wheat flour. The production process is as follows. The whole egg required for the experiment was broken up in advance and kept warm at 25°C. Add 125g of granulated sugar to 175g of whole eggs and mix with a mixer for 1 minute on low speed, 10 minutes on high speed, and 1 minute on low speed. Add the pre-mixed and sieved powder according to the composi...

Embodiment 3

[0175] cookie making

[0176] Cookies were prepared with the ingredients (parts by mass) shown below.

[0177] Wheat Flour 150

[0178] Fine grain 75

[0179] skimmed milk powder 5

[0180] salt 1

[0181] shortening 50

[0182] Baking soda 0.6

[0183] Ammonium bicarbonate 0.8

[0184] water 30

[0185] The wheat flour composition in the above-mentioned ratio is to use commercially available wheat flour, the above-mentioned modulated wheat flour obtained by LTG-SD wheat, wheat flour obtained by N61 wheat, wheat flour obtained by waxy wheat and waxy cornstarch, according to the composition in Table 5 ( mass%) constituted.

[0186] In addition, in the test, the thin force powder Heart TM (manufactured by Nippon Milling Co., Ltd.) as commercially available wheat flour. The production process is as follows. Combine required amounts of granulated sugar, skim milk powder, salt, shortening, baking soda, ammonium bicarbonate, water in a mixer and mix on low speed for 1 min...

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PUM

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Abstract

It is intended to provide a cereal flour material capable of providing a food with good eating texture, and also a food produced by using such a cereal flour material. The invention provides a cereal flour composition characterized by containing wheat flour prepared from a wheat species which does not express any two of three wheat starch synthetase type II proteins nor three wheat granular starch synthetase proteins and other cereal flour, and a food produced by using the cereal flour composition.

Description

technical field [0001] The present invention relates to a grain flour composition containing wheat flour prepared from novel wheat and foods manufactured using the grain flour composition. Background technique [0002] Wheat flour prepared from wheat is used in a wide range of applications to provide a variety of processed foods. The properties of wheat flour are determined by various factors, among which the properties of gluten and starch accumulated in the seeds are largely influenced. In particular, starch usually accounts for 60-70% of wheat flour, and its gelatinization characteristics have a great influence on the processability, appearance and taste of food processing. Starch derived from grains includes, for example, starch derived from rice and corn. However, when studying gene mutants related to starch synthesis in these plant species, it was found that starches with different properties from wild-type starches accumulated. mutant. However, since the chromosome...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A21D13/00A23L1/16A23L7/10A23L7/104A23L7/109A23L23/00
CPCA23L1/1041A21D6/00A23L1/007A21D13/04A23L1/16A23P20/25A23L7/198A23L7/109A21D13/41A21D13/40A21D13/02A21D13/047A21D13/60
Inventor 中村俊树米丸淳一石川吾郎新畑智也齐藤美香安田秀世濑户泰裕栗本洋一石原义和
Owner NAT AGRI & FOOD RES ORG
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