Method for producing flour for sugar-free baking or confectionery

Abstract

The present invention relates to a method for producing flour for sugar-free baking or confectionery and a sugar-free bread production method using the flour for sugar-free baking or confectionery produced thereby.

Description

Method for making flour for baking or confectionery

[0001] The present invention relates to a method for producing sugar-free flour for baking or confectionery and a method for producing sugar-free bread using sugar-free flour for baking or confectionery produced by the method.

[0002] Westernization of diets has led to changes in nutrient intake, food intake patterns, and consumption patterns. With the increased use of indulgent foods, the pursuit of sweet tastes in food has rapidly increased. Consequently, due to changes in living environments and improvements in dietary habits, the number of diabetes patients is rapidly increasing each year, and the underlying causes are also diversifying. While diabetes was previously largely caused by genetic factors, environmental factors are increasingly contributing to the disease's development. Diabetes is a chronic disease characterized by abnormally high blood glucose levels and excretion of sugar in the urine due to absolute or relative insulin deficiency. Major symptoms of diabetes include excessive thirst, excessive eating, weight loss, and hyperglycemia. However, it is often discovered incidentally during health checkups, as there are no clear symptoms.

[0003] Diabetes mellitus is a chronic metabolic disease that causes hyperglycemia and glycosuria due to an absolute deficiency of insulin secretion from the β cells of the islets of Langerhans in the pancreas, a relative deficiency due to hyperfunction of other endocrine glands that antagonize insulin, and a decrease in the number and activity of insulin receptors, as well as a decrease in insulin sensitivity. The cause of diabetes is not yet precisely known, but genetic factors are the biggest factor, and it has been revealed that type 1 diabetes is caused by genetic factors related to autoimmune deficiency, and type 2 diabetes is caused by genetic factors related to insulin resistance. If both parents have diabetes, the child has a 30% chance of developing diabetes, and if only one parent has diabetes, the chance is about 15%.

[0004] Bread is made from high-protein wheat flour, salt, water, and yeast, along with other ingredients. The process involves kneading and fermenting. Early bread, unfermented, was made from coarse wheat or barley, flat and thin, around 4,000 BCE in the Middle East. It's believed that around 3,000 BCE, by chance, wild yeast was mixed into dough, creating fermented bread.

[0005] The role of sugars in baking is broadly divided into four categories. First, they color the crust brown, stimulating texture and enhancing flavor. Refined sugar, in particular, contains a higher concentration of high-purity invert sugar than other sugars, which contributes to flavor development through caramelization during baking, including color development and the creation of a sweet aroma. Second, they aid in the production of baking aromas. Sugars react with proteins in flour and dough through the Maillard reaction, not only discoloring the crust to a light brown, but also creating baking aromas, imparting a characteristic bready aroma. Third, they aid in yeast fermentation and dough expansion. Bread requires a large amount of carbon dioxide as it rises, and sugars, acting as a carbon source for yeast growth, accelerate the fermentation process. Fourth, their hygroscopic properties delay staling, improving shelf life, and maintaining a moist texture.

[0006] Therefore, when making bread, a large amount of sugar is added, and bread with a large amount of sugar added is said to be the main cause of diabetes and obesity today, so patients with diabetes in particular are avoiding eating bread for the sake of their health.

[0007] Accordingly, the inventors of the present invention seek to provide a method for producing flour for baking or confectionery without sugar, which comprises a step of producing flour by milling wheat and a step of grinding the flour.

[0008] In addition, it is intended to provide a flour for baking or confectionery without sugar, characterized in that the content of damaged starch is 6 wt% or more.

[0009] In addition, the present invention provides a method for manufacturing sugar-free bread, comprising the steps of milling wheat to manufacture wheat flour; grinding the wheat flour to manufacture sugar-free bread or confectionery flour; using the sugar-free bread or confectionery flour to manufacture a bread dough that does not contain sugar; and processing the bread dough.

[0010] The present invention provides a method for producing wheat flour for baking or confectionery without sugar, comprising the steps of milling wheat to produce wheat flour and pulverizing the wheat flour.

[0011] The step of grinding the above-mentioned milled flour can be performed using a mixer or a ball mill. When grinding the flour further using a mixer, the process can be performed for 5 to 30 minutes, and when grinding using a ball mill, the process can be performed for 1 to 30 hours. The grinding speed of the mixer is preferably 25,000 to 35,000 rpm.

[0012] The step of grinding the above flour is characterized by increasing the content of damaged starch in the flour.

[0013] The content of damaged starch in the above-mentioned flour for baking or confectionery is characterized by being 6 wt% or more.

[0014] The above step of grinding the flour is characterized by reducing the average particle size of the flour.

[0015] The above-mentioned flour for baking or confectionery is characterized by an average particle size of 10 to 30 ㎛.

[0016] The moisture content of the above-mentioned wheat flour for baking or confectionery is characterized by being 6 to 10%.

[0017] According to another embodiment of the present invention, a sugar-free flour for baking or confectionery manufactured by the above manufacturing method is provided.

[0018] The content of damaged starch of the above-mentioned sugar-free baking or confectionery flour is characterized by being 6 wt% or more, the average particle size of the above-mentioned sugar-free baking or confectionery flour is characterized by being 10 to 30 ㎛, and the moisture content is characterized by being 6 to 10 wt%.

[0019] According to another embodiment of the present invention, a method for producing sugar-free bread is provided, comprising the steps of: milling wheat to produce wheat flour; grinding the wheat flour to produce sugar-free bread or confectionery flour; producing a sugar-free bread dough using the sugar-free bread or confectionery flour; and processing the bread dough.

[0020] According to another embodiment of the present invention, there is provided a step of milling wheat to produce flour;

[0021] A step of grinding the above wheat flour to produce wheat flour for baking or confectionery without sugar;

[0022] A method for producing sugar-free bread is provided, comprising: a step of producing a dough for baking that does not contain sugar using the above-mentioned sugar-free baking or confectionery flour; and a step of processing the dough for baking, wherein the dough for baking contains any one of alpha-amylase, beta-amylase, and glucoamylase.

[0023] The above-mentioned baking dough is characterized in that it further contains ascorbic acid.

[0024] The above glucoamylase is characterized by containing 500 to 800 AGU / kg based on the weight of wheat flour.

[0025] The above bread includes, but is not limited to, fermented bread manufactured through a fermentation step using yeast or unfermented bread manufactured without a fermentation step.

[0026] The above bread may be at least one selected from the group consisting of, but is not limited to, sliced ​​bread, baguette, bagel, ciabatta, brioche, pastry, turban, yeast donut, campagne, hard roll, Mont Blanc, butter roll, pizza crust, and cheese stick.

[0027] The above confectionery may be selected from the group consisting of, but is not limited to, cookies, biscuits, cakes, crackers, wafers, muffins, chiffon cakes, castella, roll cakes, donuts, and pastries.

[0028] In the case of the sugar-free bread or confectionery flour of the present invention, even without adding sugar when making bread, excellent yeast fermentation is realized, so that soft bread with the same texture as when sugar is added can be made, and thus even people suffering from obesity or diabetes can consume bread.

[0029] Figure 1 is a photograph showing the fermentation power of flour ground with a mixer and ball mill and of flour dough that was not ground.

[0030] Figure 2 is a graph showing the amount of starch in bread made with unground flour (left) and 25-minute ground flour (right).

[0031] Figure 3 is a photograph showing the fermentation power of flour dough ground at various grinding speeds and times.

[0032] Figure 4 shows images of bread made with 25-minute ground and unground flour and 25-minute ground flour with added amylase.

[0033]

[0034] When a part in this specification is said to "include" a certain component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise specifically stated.

[0035]

[0036] The present invention provides a method for producing flour for baking or confectionery without sugar, comprising the steps of milling wheat to produce flour and grinding the flour. While researching a method for producing bread without the addition of sugar, the inventors discovered that when wheat is milled to produce flour and the produced flour is further ground, bread can be produced through an excellent yeast fermentation process without the addition of sugar, for example.

[0037] The step of milling wheat to produce flour may be performed using a conventional method for producing flour. The step of milling wheat to produce flour may include ① a crushing and classification process, ② a purification process, ③ a grinding process, and ④ a sieving process.

[0038] In the crushing and classification process, wheat can be first crushed by crushing rolls. The crushed lump material is then moved to a classification process where it is classified by particle size. Through this process, the endosperm is gradually scraped from the bran and separated in the classification process.

[0039] Wheat that has gone through the crushing process in the grinding stage is blown through the wind to separate the husk fragments, then ground again to make flour, and then passed through a sieve. Endosperm kernels that do not pass the sieve are ground again (refining process).

[0040] The crushing process is a step in which the bran and endosperm particles are separated and crushed again using a crushing roll.

[0041] The sieving process grinds and sieves the powder produced in the crushing process, ultimately producing wheat flour.

[0042] The step of milling wheat to produce flour may use a method commonly used in the art to produce flour, and is not particularly limited thereto.

[0043] The step of further grinding the above-mentioned milled flour can be performed using a mixer or a ball mill. When further grinding the flour using a mixer, it can be performed for 5 to 30 minutes, and when using a ball mill, it can be performed for 1 to 30 hours.

[0044] The grinding speed of the mixer is preferably 25,000 to 35,000 rpm. According to the inventor's experiment, when flour was ground at low speed (10,000 rpm), high speed (30,000 rpm), and low + high speed, it was confirmed that the best fermentation ability was exhibited when flour was ground at high speed for 25 minutes. Therefore, when reviewing the above data, it is most preferable to perform the grinding step for 20 to 30 minutes at a grinding speed of 25,000 to 35,000 rpm for manufacturing flour for non-sweetened bread or confectionery.

[0045] According to the inventor's experiments, additional grinding of wheat flour decreased the average particle size and moisture content, while increasing the contents of reducing sugar, total starch, and damaged starch. Therefore, it is believed that yeast utilizes the increased reducing sugar and damaged starch due to grinding as a carbon source, resulting in dough that exhibits excellent fermentation properties, even without added sugar, comparable to dough that does.

[0046] Therefore, the step of grinding the flour is characterized by reducing the average particle size and moisture content of the flour, and increasing the reducing sugar, total starch, or damaged starch content of the flour.

[0047] However, when the step of grinding flour with a mixer was performed for 30 minutes, it was confirmed that the content of extracted reducing sugar and damaged starch decreased, and it was confirmed that the fermentation power of yeast was reduced in bread dough without sugar.

[0048] Therefore, in order to manufacture flour for baking or confectionery, it would be most desirable to perform the grinding step for 20 to 30 minutes at a grinding speed of 25,000 to 35,000 rpm.

[0049] The content of damaged starch in the above-mentioned flour for baking or confectionery is characterized by being 6 wt% or more, specifically 6 to 7 wt%. According to the experiment of the present inventor, the content of damaged starch is 3.94 wt% in the case of unground flour (unground flour), but it was confirmed that the content of damaged starch increases to 6 wt% or more when going through the grinding step. More specifically, the content of damaged starch is 6.67 to 6.94 wt% at the most preferred grinding speed of 25,000 to 35,000 rpm and the grinding time of 20 to 30 minutes, and the highest damaged starch content is 6.94 wt% when ground for 25 minutes.

[0050] The above-mentioned flour for baking or confectionery is characterized by an average particle size of 10 to 30 ㎛, preferably 10 to 20 ㎛. According to the experiment of the present inventor, the average particle size of unground flour is 67.5 ㎛, but it was confirmed that the average particle size decreases to 10 to 30 ㎛ when going through a grinding step. More specifically, the average particle size of the flour at the most preferred grinding speed of 25,000 to 35,000 rpm and grinding time of 20 to 30 minutes is 13.3 to 17.8 ㎛, and the average particle size of the flour tends to decrease as the grinding time increases.

[0051] The moisture content of the above-mentioned flour for baking or confectionery is characterized by being 6 to 10%. According to the inventor's experiment, the moisture content of unground flour is 14.4%, but it was confirmed that the moisture content decreases to 6 to 10% when going through the grinding step. More specifically, the moisture content of the flour is 6.8 to 9.4% at the most preferred grinding speed of 25,000 to 35,000 rpm and the grinding time of 20 to 30 minutes, and the moisture content of the flour also tended to decrease as the grinding time increased. This is thought to be because heat is generated by friction during the grinding step.

[0052] According to another embodiment of the present invention, a sugar-free flour for baking or confectionery manufactured by the above manufacturing method is provided.

[0053] According to another embodiment of the present invention, there is provided a sugar-free bread or confectionery flour characterized by a damaged starch content of 6 wt% or more. In addition, the flour is characterized by an average particle size of 10 to 30 μm and a moisture content of 6 to 10%. More preferably, the damaged starch content of the sugar-free bread or confectionery flour may be 6.67 to 6.94 wt%, an average particle size of 13.3 to 17.8 μm, and a moisture content of 6.8 to 9.4%, but is not limited thereto.

[0054] According to another embodiment of the present invention, a method for producing sugar-free bread is provided, comprising the steps of: milling wheat to produce wheat flour; grinding the wheat flour to produce sugar-free bread or confectionery flour; producing a sugar-free bread dough using the sugar-free bread or confectionery flour; and processing the bread dough.

[0055] The step of milling wheat to produce flour or the step of grinding wheat are the steps of producing flour for low-sugar food, and the specific details are the same as described above.

[0056] The above-mentioned baking dough may include the above-mentioned undeniable baking or confectionery flour and yeast, and the dough may additionally include auxiliary ingredients such as salt, sugar, oil, flavoring, fruit, nuts, and eggs in addition to the above-mentioned ingredients, the contents of which can be easily determined by a person skilled in the art depending on the type of bread.

[0057] The above-mentioned baking dough may additionally contain active gluten to improve the structure of the bread. The active gluten may be added in an amount of 10 to 50 parts by weight per 100 parts by weight of wheat flour.

[0058] According to the inventor's experiment, when active gluten was not added, the hardness and elasticity of the bread decreased, but when active gluten was added, it was confirmed that the bread had the hardness and elasticity of a typical bread. Therefore, when making bread using the wheat flour of the present invention, it is preferable to add active gluten.

[0059] The above dough may additionally contain wheat flour. It may be added in an amount of 10 to 50 parts by weight per 100 parts by weight of wheat flour. The wheat flour may be any one of barley, wheat, or rye. Since the wheat flour contains a large amount of gluten, adding it in place of active gluten can improve the hardness and elasticity of the bread.

[0060] The dough may further include an enzyme to enhance fermentation and promote caramelization, thereby thickening the bread. The enzyme may be amylase. Amylase is a general term for enzymes that hydrolyze starch. The starch of wheat flour is hydrolyzed by the amylase into sugar, and the yeast can use the decomposed sugar as a carbon source to enhance fermentation power.

[0061] The above amylase may be alpha-amylase, beta-amylase or glucoamylase, and in some cases, one or more of the above amylases may be added in a mixture.

[0062] According to the inventor's experiments, when alpha-amylase, beta-amylase, or glucoamylase is added to the dough, it was confirmed that when glucoamylase is added, the caramelization reaction is promoted, resulting in the bread having the darkest color.

[0063] In the case of reducing sugar, it was confirmed that the amount of reducing sugar contained in the dough was the highest when glucoamylase was added compared to alpha-amylase and beta-amylase, and it is judged that the reducing sugar contained in the dough further promotes the caramelization reaction.

[0064] The above amylase is preferably glucoamylase. In the case of the above glucoamylase, it is preferable that it is contained in an amount of 500 to 800 AGU / kg, 500 to 750 AGU / kg, 550 to 750 AGU / kg, 500 to 700 AGU / kg, 550 to 700 AGU / kg, or 600 to 700 AGU / kg relative to the weight of the wheat flour.

[0065] In the case of the above alpha amylase, it is preferable to add 1 to 10 FAU / kg based on the weight of wheat flour, and in the case of the beta amylase, it is preferable to add 1 to 10 BAMU / kg based on the weight of wheat flour.

[0066] According to the inventor's experiment, in the case of the glucoamylase, if it is added in excess of 800 AGU / kg based on the weight of flour, there is a disadvantage that the color of the bread becomes rapidly darker. Therefore, in order to display the most attractive color of the bread, it is included in an amount of 500 to 800 AGU / kg, preferably 660 AGU / kg.

[0067] When ascorbic acid (vitamin C) is added together with the above-mentioned glucoamylase, caramelization of the bread can be further promoted. However, in the case of alpha-amylase and beta-amylase, it was confirmed that the caramelization reaction was not promoted even when ascorbic acid (vitamin C) was added. Therefore, when using glucoamylase, it would be desirable to additionally add ascorbic acid (vitamin C) to effectively promote the caramelization reaction.

[0068] The above ascorbic acid (vitamin C) can be added in an amount of 0.01 to 1 g / mL relative to the total dough.

[0069] In addition, the dough may additionally contain radish juice, and since the radish juice contains a lot of amylase, it can enhance fermentation power.

[0070]

[0071] <Example>

[0072] 1. Manufacturing flour for baking or confectionery

[0073] The inventors of the present invention produced flour for baking or confectionery without sugar by grinding commercially available milled strong flour using a mixer for 15, 20, 25, and 30 minutes. The grinding speed of the mixer was 30,000 rpm.

[0074] Additionally, commercially available strong flour was ground in a ball mill for 24 hours to produce flour for baking or confectionery.

[0075]

[0076] 2. Making sugar-free bread using sugar-free baking or confectionery flour

[0077] Add all ingredients except butter to the mixer (Table 1). However, keep the low-sugar yeast away from the sugar and salt. Mix on speed 3 for 6 minutes, add butter, mix on speed 6 for 3 minutes, and then mix on speed 10 for 7 minutes. Proof for 60 minutes in a fermenter at 30°C and 70% humidity. Divide the dough into 3 parts and place in a loaf pan. Proof for 40 to 70 minutes in a fermenter at 30°C and 70% humidity. Bake in a deck oven at 200°C (upper) and 180°C (lower) for 20 minutes. Immediately after removing the bread from the oven, lightly tap the loaf pan on the bottom and immediately separate it from the loaf pan.

[0078] Ingredients Weight (g) 1 Flour 9202 Salt 203 Low-sugar yeast 284 Water 7525 Butter 80

[0079]

[0080] <Experimental Example>

[0081] 1. Measurement of yeast fermentation power in wheat flour

[0082] The inventors of the present invention divided the sugar-free bread dough produced in the above example into 30-g portions and measured the total gas generation amount generated at 30°C for 120 minutes using a fermograph. The control group was commercially available, unground wheat flour. The comparative example was a typical bread dough produced with 120 g of sugar added.

[0083] Control Mixer 15 minutes Mixer 20 minutes Mixer 25 minutes Mixer 30 minutes Ball mill 24 hours Comparison Example Gas generation 30708288818595

[0084] Looking at the results of the above gas evolution, it was confirmed that the fermentation progressed weakly in the case of the dough without sugar (control group) because the carbon source of the added yeast did not exist. However, when the flour was ground with a mixer or a ball mill, it was confirmed that the fermentation progressed similarly to the dough with sugar even in the dough without sugar. In particular, when the flour was ground with a mixer, the gas evolution (fermentation power) increased over time up to 25 minutes, but when it increased beyond 25 minutes, the fermentation power actually decreased. Therefore, when reviewing the above data, it would be desirable to perform the grinding step for 20 to 30 minutes at a grinding speed of 25,000 to 35,000 rpm to manufacture flour for unsweetened bread or confectionery.

[0085] Figure 1 shows the fermentation status of the dough after the completion of the secondary fermentation. Referring to Figure 1, it can be seen that in the control group, fermentation did not proceed at all, so the dough did not rise. In the case of flour ground using a ball mill or mixer (25 minutes), it can be seen that the dough fermentation proceeded well even without adding sugar.

[0086]

[0087] 2. Measurement of reducing sugar by hour

[0088] To analyze reducing sugars, 5 g of sample was added to 100 ml of distilled water in a 250 ml bevel flask and extracted at 250 rpm. The extracted sample was centrifuged at 3,000 rpm for 15 minutes, and the supernatant was used as the reducing sugar extraction sample.

[0089] To measure reducing sugar content, 0.5 mL of DNS reagent was added to 0.5 mL of sample solution, heated at 100°C for 10 minutes, cooled, centrifuged at 3,000 rpm for 5 minutes, and the supernatant was measured for absorbance at 540 nm. The reducing sugar content was expressed as mg / g based on the extract.

[0090] The dough was made without yeast by grinding the wheat flour in a mixer for 25 minutes, not grinding the wheat flour, heating the wheat flour at 80℃ for 15 minutes, and grinding the wheat flour in a ball mill for 24 hours, and the reducing sugar (mg / g) was measured and compared at each extraction time.

[0091] Time: Fine grinding mixer 25 min, auto clave 80℃ 15 min, fine grinding ball mill 24 hours, grinding 0 min, 3.84 4.34 3.08 5.58 10 min, 3.99 6.07 4.09 6.30 20 min, 4.10 6.76 4.79 7.21 30 min, 5.46 8.10 4.18 8.29 40 min, 5.54 9.00 5.07 9.61 50 min, 6.02 9.46 6.00 9.98 60 min, 6.61 9.82 6.08 10.71

[0092] When grinding flour with a mixer, heat of about 70-80℃ is generated. In order to confirm that starch is converted into sugar by the heat generated at that time, dough was made with flour heated at 80℃ for 15 minutes and reducing sugar was measured, but it was confirmed that reducing sugar was reduced by heat. Referring to [Table 2] above, when grinding flour with a mixer, the amount of gas generation (fermentation power) increased over time up to 25 minutes, but when it increased beyond 25 minutes, the fermentation power actually decreased. This is because heat is generated when grinding with a mixer, and when the time exceeds 25 minutes, reducing sugar decreases, thus reducing fermentation power.

[0093] Accordingly, the inventors of the present invention measured the amount of extracted reducing sugar according to the grinding time. The reducing sugar was measured using the same method as above, and the extraction time was 30 minutes.

[0094] Control Mixer 15 minutes Mixer 20 minutes Mixer 25 minutes Mixer 30 minutes Reduced sugar (mg / g) 306.827.158.086.21

[0095] Referring to the amount of extracted reducing sugar according to the above grinding time, it was confirmed that the amount of extracted reducing sugar increased as the time increased, but in the case of grinding for 30 minutes, the amount of extracted reducing sugar decreased compared to 25 minutes.

[0096] However, when comparing the results of grinding with a mixer for 25 minutes and grinding with a ball mill for 24 hours, the difference in the results is not large, so it is judged that grinding with a mixer is more cost-effective because it takes less time than using a ball mill.

[0097]

[0098] 3. Quantification of starch in flour and bread

[0099] To quantify starch, complete acid hydrolysis was performed to quantify glucose, and this value was multiplied by a conversion factor of 0.90 to obtain the amount of starch. To acid hydrolyze starch, 500 ml of distilled water and 20 ml of 25% HCl were added to 1 g of starch, a reflux condenser was connected, and then heated in a boiling water bath for exactly 150 min. The heated decomposition product was rapidly cooled and neutralized with 10% NaOH solution to pH 5.5. After adjusting to a final volume of 500 ml, centrifugation was performed at 3,000 rpm for 15 minutes, the supernatant was collected, and the amount of glucose was calculated using the DNS method.

[0100] Referring to Figure 2, it was confirmed that the starch content of the flour ground in a mixer for 25 minutes (right) increased by approximately 29 mg / g compared to the unground flour (left). However, when the bread was finally made, the starch content of the bread made with the flour ground in a mixer for 25 minutes was analyzed to be approximately 46 mg / g lower than that of the bread made with the unground wheat flour.

[0101] This is because when flour is further ground with a mixer, starch increases, and when making bread, yeast added uses the starch as a carbon source to proceed with fermentation, and therefore, when bread is finally made, the overall sugar content is judged to decrease.

[0102]

[0103] 4. Measurement of moisture, ash, damaged starch, and particle size of flour

[0104] An experiment measuring starch damage using the SDmatic device from Chopin was conducted to evaluate the baking performance of flour samples. This experiment is conducted by measuring the iodine absorption of the flour sample to calculate the starch damage rate. The SDmatic device is based on the principle of Medcalf and Gilles (1965) and calculates the starch damage rate of the flour by measuring the amount of iodine absorbed by starch granules at 35°C. The experiment is completed by placing the flour sample on the sample tray of the device, mixing it evenly with the test solution using a vibrator and stirrer, and then measuring the amount of iodine absorbed by the device. The measured starch damage rate of the flour is expressed as a percentage of iodine absorption and as UCD (Chopin-Dubois units).

[0105] Moisture (%)Ash (%)Damaged Starch (%)Average Particle Size (um)Unground Flour 14.40.463.9467.5Mixer 15 min9.80.476.3121.1Mixer 20 min9.40.4566.7117.8Mixer 25 min8.50.4636.9415.6Mixer 30 min6.80.4536.6713.3Ball Mill 24 hr12.10.5397.5518.5

[0106] Referring to Table 5 above, it was confirmed that there was no difference in the ash content in the case of flour ground with a mixer or ball mill, but it was confirmed that the damaged starch content in particular increased. However, it was confirmed that the damaged starch content was somewhat lower when ground for 30 minutes compared to when ground for 25 minutes. In the case of moisture content, it was confirmed that it decreased rapidly when ground with a mixer for 30 minutes, and it is believed that the moisture content was lowered due to the heat generated during the grinding step. It is thought that the damaged starch content increased, which increased the amount of reducing sugar or starch confirmed above, and the yeast carried out sufficient fermentation using the damaged starch as a carbon source, and therefore, it is judged that the fermentation ability is similar to that when sugar is added even without adding sugar.

[0107]

[0108] 7. Measurement of bread fermentation power according to grinding speed

[0109] The inventors compared the fermentation power and appearance of bread by varying grinding conditions (mixer speed and time). For fermentation power, sugar-free bread dough was divided into 30-g portions and fermented at 30°C for 120 minutes using a fermograph, measuring the total gas generation. The bread was prepared using the method described in Example 2. The control group consisted of commercially available flour that was not ground (low speed 10,000 rpm, high speed 30,000 rpm).

[0110] Conditional gas generation amount 1 Control group 352 Low speed 25 minutes 653 Low speed 10 minutes + High speed 15 minutes 754 High speed 25 minutes 895 High speed 35 minutes 85

[0111] Referring to the above [Table 6] and Fig. 3, it was confirmed that the best fermentation power was achieved when the flour was ground at high speed for 25 minutes. Therefore, when reviewing the above data, it would be most desirable to perform the grinding step for 20 to 30 minutes at a grinding speed of 25,000 to 35,000 rpm for the production of flour for non-sweetened bread or confectionery.

[0112] 5. Measuring the elasticity of bread

[0113] The inventors measured the elasticity of breads made using each flour through a compression test. The compression test of the bread was performed using a rheometer (CR-200D). The comparative example is a general bread dough made with 120 g of sugar, and the gluten experimental group is bread made with 160 g of active gluten added to flour ground in a mixer for 25 minutes.

[0114] Comparative Example: Mixer 15 minutes, Mixer 20 minutes, Mixer 25 minutes, Mixer 30 minutes, Ball Mill 24 hours, Gluten Hardness (g) 322240221207198235334 Elasticity (%) 75504845434977

[0115] Referring to Table 6 above, it can be confirmed that when bread is made with ground wheat flour, the hardness and elasticity are significantly reduced compared to bread made with sugar. This is believed to be because the grinding increases damaged starch and damages the gluten of the wheat flour, weakening the structure of the dough. Therefore, when making dough using ground wheat flour in a mixer, it was confirmed that the hardness and elasticity of the bread increased when a certain amount of active gluten was added.

[0116]

[0117] 6. Comparison of the appearance of bread according to the addition of enzymes

[0118] (1) Effect of adding alpha-amylase

[0119] The inventors compared the appearance of the bread after making it. Referring to Figure 4, in the control group (using unmilled flour, no added sugar), it can be seen that fermentation did not proceed properly due to the lack of added sugar, resulting in a smaller bread size. Furthermore, the caramelization reaction did not occur on the surface of the bread, resulting in a white color resembling wheat flour.

[0120] However, in the case of flour ground for 25 minutes (30,000 rpm) with a mixer, fermentation proceeded well, resulting in the appearance of bread, and it was confirmed that the caramelization reaction proceeded well on the surface of the bread, resulting in the color of typical bread.

[0121] In addition, when 4 FAU / kg of α-amylase was added to the dough based on the weight of flour, fermentation progressed more smoothly, and it was confirmed that the bread became larger and the caramelization reaction progressed more than the bread without α-amylase. This is thought to be because the yeast used the sugar hydrolyzed by α-amylase as a carbon source, allowing for better fermentation.

[0122]

[0123] (2) Color change according to enzyme type

[0124] The inventors of the present invention compared the effects of adding not only alpha-amylase but also beta-amylase (5 BAMU / kg) and glucoamylase (660 AGU / kg) per 1 kg of wheat flour.

[0125] The color of the manufactured bread was measured using a colorimeter Color Reader (CR-10, Konica Minolta Co. Ltd., Tokyo, Japan). The bread crust was cut into 20 mm width, 20 mm length, and 10 mm height, respectively, and the Hunter lightness (L, lightness), redness (a, redness), and yellowness (b, yellowness) were measured.

[0126] Additionally, the inventor measured the reducing sugar (mg / g) of the dough before baking in the oven. To measure the reducing sugar content, 0.5 mL of DNS reagent was added to 0.5 mL of the sample solution, heated at 100°C for 10 minutes, cooled, centrifuged at 3,000 rpm for 5 minutes, and the supernatant was measured for absorbance at 540 nm. The reducing sugar content was expressed as mg / g based on the extract.

[0127] Lightness (L) Redness (a) Yellowness (b) Reducing sugar Alpha-amylase 75.172.4517.5721.5 Beta-amylase 81.853.1319.7715.7 Glucoamylase 70.551.4214.4625.8

[0128] Referring to Table 8 above, it was confirmed that the color of the bread became darker in the order of β-amylase, α-amylase, and glucoamylase. Since the color of the bread decreases as the caramelization reaction progresses on the surface of the bread, it would be preferable to use glucoamylase to make the color of the bread darker.

[0129] The amount of reducing sugars contained in the dough was also confirmed to increase in the order of beta-amylase, alpha-amylase, and glucoamylase. Reducing sugars are sugars containing an aldehyde or ketone group that can be oxidized to a carboxyl group. Monosaccharides and disaccharides (excluding sucrose) belong to this category, and, along with amino acids, are substrates for the Maillard reaction.

[0130] Through the reducing sugar experiment, it can be confirmed that as the amount of enzyme added increases, the starch is broken down by the enzyme and the reducing sugar increases proportionally, and as the amount of reducing sugar increases, the color becomes darker due to the Maillard reaction.

[0131]

[0132] (3) Effects of adding vitamins

[0133] The present inventors observed the change in the effect of enzyme addition according to the addition of vitamins. When making bread, 5 BAMU / kg of β-amylase and 660 AGU / kg of glucoamylase were added per 1 kg of flour weight, and 0.1 g / mL of ascorbic acid (vitamin C) was additionally added to make bread. The brightness of the surface of the bread was measured using a colorimeter Color Reader (CR-10, Konica Minolta Co. Ltd., Tokyo, Japan).

[0134] Alpha-amylaseBeta-amylaseGlucoamylaseBrightness 76.4681.4262.55

[0135] As a result of checking Table 9 above, in the case of alpha-amylase and beta-amylase, the addition of ascorbic acid (vitamin C) did not cause a significant difference in the lightness of the bread, but in the case of glucoamylase, the addition of ascorbic acid (vitamin C) lowered the lightness value, making the color of the bread darker. Therefore, in order to effectively proceed with the caramelization reaction when using glucoamylase, it would be desirable to additionally add ascorbic acid (vitamin C).

[0136]

[0137] (4) Appropriate content of glucoamylase

[0138] In order to find the appropriate content of glucoamylase, the inventor manufactured bread in the same manner as the above method by varying the amount of glucoamylase added, and measured the brightness of the surface of the bread using a colorimeter Color Reader (CR-10, Konica Minolta Co. Ltd., Tokyo, Japan).

[0139] Glucoamylase was added at 500, 600, 700, 800, 900, and 1000 AGU / kg per 1 kg of wheat flour.

[0140] 5006007008009001000 people 75.4269.1465.4662.2443.2434.48

[0141] As shown in Table 10 above, when 900 AGU / kg of glucoamylase was added, the lightness decreased rapidly, making the bread appear darker. Therefore, it is most desirable to add glucoamylase at a concentration of 500 to 800 AGU / kg per 1 kg of flour.

Claims

1. A step of milling wheat to produce flour; A method for producing flour for baking or confectionery without sugar, comprising the step of grinding the above flour.

2. In paragraph 1, A method for producing flour for baking or confectionery without sugar, characterized in that the step of grinding the flour increases the content of damaged starch in the flour.

3. In paragraph 1, A method for producing flour for baking or confectionery without sugar, characterized in that the content of damaged starch in the flour for baking or confectionery without sugar is 6 wt% or more.

4. In paragraph 1, A method for manufacturing flour for baking or confectionery without sugar, characterized in that the step of grinding the flour reduces the average particle size of the flour.

5. In paragraph 1, A method for manufacturing undecanned flour for baking or confectionery, characterized in that the average particle size of the undecanned flour for baking or confectionery is 10 to 30 ㎛ or the moisture content is 6 to 10%.

6. In paragraph 1, A method for manufacturing flour for baking or confectionery without sugar, wherein the step of grinding the flour includes a step of grinding the milled flour with a mixer at a speed of 25,000 to 35,000 rpm for 20 to 30 minutes.

7. Manufactured by the manufacturing method of paragraph 1, Flour for baking or confectionery without sugar, characterized in that the content of damaged starch is 6 wt% or more, the average particle size of the flour for baking or confectionery without sugar is 10 to 30 ㎛, and the moisture content is 6 to 10 wt%.

8. Step of milling wheat to produce flour; A step of grinding the above wheat flour to produce wheat flour for baking or confectionery without sugar; A step of manufacturing a dough for baking that does not contain sugar using the above-manufactured sugar-free baking or confectionery flour; and A method for manufacturing sugar-free bread, characterized by including a step of processing the above-mentioned baking dough.

9. In paragraph 8, A method for producing sugar-free bread, characterized in that the above-mentioned baking dough further contains glucoamylase or ascorbic acid.

10. In paragraph 9, A method for producing sugar-free bread, characterized in that the above glucoamylase comprises 500 to 800 AGU / kg based on the weight of wheat flour.

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