Heat-treated wheat flour for baked food and producing method thereof

Abstract

To provide heat-treated wheat flour which can produce baked food with excellent flavor, texture, and appearance.SOLUTION: A producing method of heat-treated wheat flour of the present invention includes a step of dry heat-treating untreated wheat flour having a crude protein content of 10 to 15% by mass under a condition that a product temperature 120 to 180°C of the untreated flour is maintained for 20 to 480 minutes. Heat-treated wheat flour has viscosity of 5 to 15 Pa s at the product temperature of 20°C, which is measured by a B-type viscometer of a mixture with 150% by mass of water based on its own weight, and viscosity of 0 to 500 mm / 30 seconds at the product temperature of 20°C measured by a consistency meter of the mixture. The heat-treated wheat flour of the present invention can be produced by the producing method of the present invention.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to heat-treated wheat flour for baking, which is suitable for producing baked goods. [Background technology]

[0002] Conventionally, heat-treated wheat flour obtained by heat-treating untreated wheat flour has been used for the purpose of improving the quality of baked goods such as the texture of pancakes. For example, Patent Document 1 describes a pancake batter containing durum wheat flour and heat-treated weak wheat flour that does not belong to durum wheat flour. It is preferable that the heat-treated weak wheat flour is heat-treated so that the gluten vitality is 40 to 60, where the gluten vitality of untreated wheat flour is 100, and in the examples, a moist heat treatment is used as the heat treatment. It is said that the pancake batter described in Patent Document 1 can produce pancakes that are fluffy and moist, yet have a crisp texture.

[0003] Patent Document 2 describes a wheat flour composition for baked goods obtained by mixing wheat flour and starch and roasting the mixture at 120 to 160°C for 1 to 3 hours. The wheat flour composition described in Patent Document 2 is said to have better secondary processability than a case in which wheat flour and starch are roasted separately and then mixed. Patent Document 3 describes wheat flour for baked goods obtained by mixing strong wheat flour and weak wheat flour and dry-heating the mixture at about 70 to 90°C for about 25 to 40 minutes. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2019-97500 A [Patent Document 2] JP 2011-10589 A [Patent Document 3] Japanese Patent Publication No. 139350 / 1983 Summary of the Invention [Problem to be solved by the invention]

[0005] Heat-treated wheat flour generates an unpleasant oxidized odor, which may deteriorate the flavor of baked goods made with it. However, there has not yet been provided a heat-treated wheat flour that suppresses the oxidized odor peculiar to heat-treated wheat flour and that, when used as an ingredient in baked goods such as pancakes (foods obtained by baking dough containing wheat flour), can produce baked goods that have a good flavor, an excellent balance between crispness and melt-in-the-mouth texture, and are bulky and have a good appearance.

[0006] An object of the present invention is to provide a heat-treated wheat flour capable of producing baked goods having good flavor, texture and appearance. [Means for solving the problem]

[0007] The present invention relates to a method for producing heat-treated wheat flour for baking, which comprises a step of dry-heat treating untreated wheat flour having a crude protein content of 10 to 15% by mass under conditions in which the product temperature of the untreated wheat flour is maintained at 120 to 180°C for 20 to 480 minutes.

[0008] The present invention also relates to a heat-treated wheat flour for baking, in which the viscosity of a mixture with 150% by mass of water based on its own weight is 5 to 15 Pa s at a product temperature of 20°C as measured by a B-type viscometer, and the viscosity of the mixture at a product temperature of 20°C as measured by a consistometer is 0 to 500 mm / 30 seconds. Effect of the Invention

[0009] According to the present invention, there is provided a heat-treated wheat flour that can be used to produce baked goods having good flavor, texture and appearance. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In the method for producing heat-treated wheat flour for baking (hereinafter simply referred to as "heat-treated wheat flour") of the present invention, untreated wheat flour is used as a raw material. In the present invention, "untreated wheat flour" refers to wheat flour that has not been subjected to heat treatment. The "heat treatment" referred to here refers to a heat treatment that may deteriorate the wheat flour to be treated, and does not include a heat treatment that does not substantially deteriorate the wheat flour. As the untreated wheat flour, any untreated wheat flour that can be used for baked goods such as bakery foods can be used without any particular restrictions, provided that the crude protein content is within a specific range as described below. Examples of the untreated wheat flour include weak flour, medium strength flour, semi-strong flour, strong flour, and durum flour (durum semolina, durum wheat flour, and durum whole wheat flour). One of these can be used alone, or two or more can be used in combination.

[0011] The untreated wheat flour used in the present invention must have a crude protein content of 10 to 15% by mass, preferably 10.5 to 12.0% by mass. If the crude protein content of the untreated wheat flour is outside the above-mentioned specific range, the intended effect of the present invention (providing heat-treated wheat flour capable of producing baked goods with good flavor, texture, and appearance) may not be achieved. The crude protein content of the untreated wheat flour is measured by the following method.

[0012] <Method for measuring crude protein content> Using a nitrogen / protein analyzer "TruMac N" manufactured by LECO Japan, the nitrogen content (mass%) of the measurement object (untreated wheat flour) is measured by the combustion method, and the crude protein content (mass%) is calculated from the measured value using a nitrogen-protein conversion factor of 5.70. The measurement is performed according to the instruction manual attached to the device, and the furnace temperature during the measurement is 1100°C. The combustion method is a method in which the measurement target is burned under high-temperature oxygen gas, nitrogen is oxidized (to NOx), water vapor is removed, and the NOx is reduced to N2 by passing it through reduced copper under helium gas, and carbon dioxide is removed, and the amount of nitrogen is then measured using thermal conductivity.

[0013] Specific examples of untreated wheat flour having a crude protein content of 10 to 15% by mass include semi-hard flour derived from North American wheat, hard flour derived from Canadian wheat, and medium hard flour derived from Japanese wheat. Among these, semi-hard flour derived from North American wheat is preferred because it has high quality gluten and a relatively high gluten content. An example of a commercially available product containing semi-hard flour derived from North American wheat is "Atom" manufactured by Nisshin Flour Milling Co., Ltd.

[0014] The untreated wheat flour used in the present invention preferably contains 70% by mass or more of particles with an average particle size of 100 μm or less, which allows the heat-treated wheat flour obtained by heat-treating the untreated wheat flour to have an appropriate average particle size, and the bulkiness (volume), crispness, and melt-in-the-mouth texture of baked goods made using the heat-treated wheat flour can be further improved. The content of particles having an average particle size of 100 μm or less in the untreated wheat flour is preferably 80 mass% or more, and may be 100 mass%, i.e., all of the untreated wheat flour used in the production method of the present invention is particles having an average particle size of 100 μm or less. The average particle size of the untreated wheat flour can be adjusted by pulverizing the untreated wheat flour using a known pulverizing means such as a roll mill or a pin mill.

[0015] In this specification, the term "average particle size" refers to the volume mean diameter (MV) of particles calculated by a laser diffraction / scattering method. The average particle size of particles such as wheat flour can be measured using a commercially available laser diffraction / scattering particle size distribution analyzer (e.g., Microtrac MT3000II; Nikkiso Co., Ltd.).

[0016] The method for producing heat-treated wheat flour of the present invention includes a step of dry-heat treating untreated wheat flour having a crude protein content of 10 to 15% by mass under conditions in which the product temperature of the untreated wheat flour is maintained at 120 to 180° C. for 20 to 480 minutes (dry-heat treatment step). By carrying out such dry-heat treatment, the heat-treated wheat flour, which is the product to be produced, is obtained.

[0017] In the present invention, the "dry heat treatment" refers to a treatment in which the treatment target (untreated wheat flour) is heated under conditions in which no water is added, and the water in the treatment target is actively evaporated. The dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln such as a flat kiln, heating using a dryer, hot air drying by blowing hot air, or leaving in a high-temperature, low-humidity environment. Regarding the conditions of the dry heat treatment, the product temperature of the untreated wheat flour (treatment temperature) is preferably 120 to 160°C, more preferably 120 to 140°C, and the time for which the product temperature is maintained (treatment time) is preferably 45 to 240 minutes, more preferably 60 to 180 minutes.

[0018] In the dry heat treatment according to the present invention, the untreated wheat flour may be mixed with an auxiliary material and then the mixture may be subjected to the dry heat treatment, which can further improve the quality of baked goods using the heat-treated wheat flour obtained through the dry heat treatment. Specific preferred examples of the auxiliary ingredients include salt, citric acid, and one or more enzymes selected from α-amylase and lipase, and these can be used alone or in combination. These preferred auxiliary ingredients are particularly effective in improving the texture (crispness, melt-in-the-mouth quality, etc.) of baked goods using heat-treated wheat flour.

[0019] In the dry heat treatment according to the present invention, when a mixture containing untreated wheat flour and salt (secondary ingredient) is dry heat treated, the content of salt in the mixture is preferably 0.1 to 2 mass%, more preferably 0.5 to 1 mass%, based on the total mass of the untreated wheat flour in the mixture.

[0020] In the dry heat treatment according to the present invention, when a mixture containing untreated wheat flour and citric acid (secondary raw material) is dry heat treated, the content of citric acid in the mixture is preferably 0.01 to 0.5 mass%, more preferably 0.05 to 0.3 mass%, based on the total mass of the untreated wheat flour in the mixture.

[0021] In the dry heat treatment according to the present invention, when a mixture containing untreated wheat flour and enzymes (α-amylase and / or lipase) (secondary raw materials) is dry heat treated, the content of the enzymes in the mixture is preferably 0.01 to 0.5 mass%, more preferably 0.05 to 0.3 mass%, relative to the total mass of the untreated wheat flour in the mixture.

[0022] In the method for producing heat-treated wheat flour of the present invention, after the dry heat treatment, the heat-treated wheat flour obtained by the dry heat treatment may be left to stand in an environment at room temperature and normal pressure to adjust the humidity, if necessary. Also, if necessary, the heat-treated wheat flour obtained by the dry heat treatment may be pulverized using a known pulverizing means. The heat-treated wheat flour is typically in a powder state at room temperature and normal pressure (ambient temperature 20°C, 1 atm).

[0023] The heat-treated wheat flour produced by the above-mentioned production method of the present invention (hereinafter also referred to as "heat-treated wheat flour of the present invention") is characterized in that the viscosity (hereinafter also referred to as "viscosity A") of a mixture of the heat-treated wheat flour and 150% by mass of water based on its own weight (hereinafter also referred to as "batter liquid") at a product temperature of 20°C measured by a B-type viscometer is 5 to 15 Pa·s, preferably 9 to 15 Pa·s, and the viscosity (hereinafter also referred to as "viscosity B") of the batter liquid at a product temperature of 20°C measured by a consistometer is 0 to 500 mm / 30 seconds, preferably 100 to 250 mm / 30 seconds. Due to this viscosity characteristic, when the heat-treated wheat flour of the present invention is used for the production of baked goods such as pancakes, it is possible to provide baked goods that have a good flavor, an excellent balance between crispness and melting in the mouth, and are bulky and have a good appearance. The viscosities A and B can be adjusted by appropriately adjusting the type of untreated wheat flour, the conditions of the dry heat treatment of the untreated wheat flour, etc. in the above-mentioned method for producing heat-treated wheat flour of the present invention. The viscosities A and B are measured by the following method.

[0024] <Method for measuring viscosity A> A batter liquid is obtained by mixing 80 g of a sample (heat-treated wheat flour) in terms of dry matter with 120 g of water, and the batter liquid is stirred at a rotation speed of 150 rpm for 1 minute, and then left to stand for 5 minutes in an environment with an ambient temperature of 22 to 25°C to adjust the product temperature of the batter liquid to 20°C. The viscosity of the batter liquid at a product temperature of 20°C is measured using a B-type viscometer according to a conventional method. Specifically, the rotor (rotor) of the B-type viscometer is rotated while immersed in the batter liquid to be measured, and the measured value of the viscosity of the batter liquid one minute after the start of the rotation is taken as viscosity A. The type and rotation speed of the rotor of the B-type viscometer are appropriately selected according to the viscosity of the batter liquid to be measured. For example, when using "TVB-25" manufactured by Toki Sangyo Co., Ltd. as a B-type viscometer, the rotation speed is usually 15 rpm using an M3 rotor, and when the viscosity of the batter liquid is high, the rotation speed is 30 rpm using an M4 rotor.

[0025] <Method for measuring viscosity B> This measurement method complies with the standard ASTM F1080-93 (2008). This measurement method can be carried out according to the method described in, for example, JP-A-7-313116,

[0012] . The consistometer used in this measurement method is equipped with a rectangular parallelepiped long and narrow container (trough) with an open top, and the container is partitioned by a gate (opening and closing means) into a sample tank with a relatively small capacity and a viscosity measurement section (gutter-shaped section) with a relatively large capacity. For example, a "Bostwick consistometer" manufactured by Nippon Genetics Co., Ltd. can be used as the consistometer. In this measurement method, 50 g of a sample (the batter liquid) with a product temperature of 20°C is put into the sample tank of the consistometer, and the gate is lifted, causing the sample to flow out of the sample tank into the viscosity measurement section. The viscosity measurement section is provided with a scale, and the scale is used to measure the length (unit: mm) of the sample that has flowed out into the viscosity measurement section within a predetermined time (30 seconds) from the gate to the tip of the sample along the longitudinal direction of the viscosity measurement section, and the measured value is taken as viscosity B. The larger the value of viscosity B, i.e., "the movement distance of the sample 30 seconds after the gate of the consistometer is opened" (unit: mm / 30 seconds), the lower the viscosity of the sample and the easier it is to flow, while the smaller the value of viscosity B, the higher the viscosity of the sample and the harder it is to flow.

[0026] The heat-treated wheat flour of the present invention preferably has a gluten vitality (hereinafter also referred to as "gluten vitality ratio") of 50-95, and more preferably 70-95, relative to the gluten vitality of untreated wheat flour which is taken as 100. Gluten vitality is an index of the degree of protein denaturation in heat-treated wheat flour, and is a parameter closely related to the texture (crispness, melting in the mouth) of baked goods made using heat-treated wheat flour. When the gluten vitality ratio of the heat-treated wheat flour is in the above-mentioned preferred range, the crispness and melting in the mouth of baked goods made using the same can be further improved. The gluten vitality ratio can be adjusted by appropriately adjusting the type of untreated wheat flour, the conditions of the dry heat treatment of the untreated wheat flour, etc. in the above-mentioned method for producing heat-treated wheat flour of the present invention.

[0027] The average particle size of the heat-treated wheat flour of the present invention is preferably 65 to 130 μm, more preferably 65 to 110 μm. Baked goods made using the heat-treated wheat flour having an average particle size within the above-mentioned preferred range have a good texture with little roughness and good melt-in-the-mouth feel. According to the method for producing heat-treated wheat flour of the present invention described above, untreated wheat flour having a content of particles with an average particle size of 100 μm or less of 70 mass % or more is used as a raw material, so that heat-treated wheat flour having an average particle size within the above-mentioned preferred range can be reliably obtained.

[0028] The heat-treated wheat flour of the present invention is used to produce baked goods. In the present invention, "baked goods" refers to processed foods obtained by baking dough containing cereal flour, and includes those that contain other ingredients (e.g., fillings) in addition to the baked dough. Specific examples of baked goods include bakery foods. Bakery foods are typically produced by baking fermented or non-fermented dough prepared by mixing dough ingredients containing cereal flour in the presence of water. Specific examples of bakery foods include cakes, breads, pizzas, Japanese and Western baked goods such as waffles, choux pastries, biscuits, baked buns, takoyaki, okonomiyaki, chijimi, etc. The heat-treated wheat flour of the present invention is particularly suitable for producing cakes, such as sponge cake, butter cake, roll cake, hot cake, bouillon, Baumkuchen, pound cake, cheese cake, snack cake, muffin, bar, cookie, pancake, crepe, etc.

[0029] In this specification, "flour" refers to a powdery substance derived from a grain at room temperature and normal pressure, including cereal flour and starch. "Starch" as used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch that is inherently present in cereal flour or whole grain flour. Furthermore, the cereals from which "flour" is derived include not only cereals (seeds of plants of the Gramineae family), but also pseudocereals (seeds of dicotyledonous plants), pulses (seeds of plants of the Fabaceae family), and potatoes (edible tuberous roots or tubers), etc., as long as they contain starch as an ingredient.

[0030] When producing baked goods using the heat-treated wheat flour of the present invention, it is possible to use only the heat-treated wheat flour as the cereal flour, but from the viewpoint of improving the taste and texture of the baked goods, it is preferable to use a baked goods mix containing the heat-treated wheat flour and other cereal flours. In the bake mix, flour that can be used in combination with the heat-treated wheat flour of the present invention can be untreated wheat flour that has not been heat-treated, such as the untreated wheat flour, rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour. Examples of starches that can be used in combination with the heat-treated wheat flour of the present invention in the bakery mix include unprocessed starches such as tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch; and processed starches obtained by subjecting the unprocessed starches to one or more of the following treatments: gelatinization, etherification, esterification, acetylation, cross-linking, oxidation, and oil processing. In the bake mix, one type of cereal flour other than the heat-treated wheat flour of the present invention can be used alone or in combination of two or more types.

[0031] The proportion of the heat-treated wheat flour of the present invention in the total cereal flour in the bake mix is ​​preferably 30 to 100% by mass, more preferably 50 to 100% by mass. If the proportion is too small, there is little point in using the heat-treated wheat flour of the present invention. The content of the cereal flour in the bake mix is ​​preferably 40 to 90% by mass, more preferably 60 to 90% by mass, based on the total mass of the mix.

[0032] The baked goods mix may contain other ingredients other than the cereal flours including the heat-treated wheat flour of the present invention. The other ingredients may be any ingredients used in the manufacture of baked goods using the mix, without any particular restrictions, and may include, for example, sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, fructose, etc.; proteins such as milk protein and soy protein; vegetable or animal fats and oils; emulsifiers such as sucrose fatty acid esters; egg powders such as whole egg powder, egg yolk powder, and egg white powder; leavening agents such as baking powder; dairy products such as fresh cream, concentrated milk, milk, fermented milk, and milk powder; seasonings such as salt and soy sauce; alcohols, soy milk, yeast, spices, dried fruits, nuts, enzymes, flavorings, thickeners, and dietary fiber, which may be used alone or in combination in appropriate amounts of two or more.

[0033] The bake mix is ​​typically obtained by mixing various ingredients including the heat-treated wheat flour of the present invention. The bake mix is ​​typically in the form of a powder or granules under normal temperature and pressure.

[0034] The production of baked goods using the heat-treated wheat flour of the present invention or a baking mix containing the same can be carried out according to a conventional method. A method for producing baked goods (bakery foods) typically includes a dough preparation step for preparing a dough and a baking step for baking the dough. In the dough preparation step, an aqueous liquid is added to the baking mix to obtain a mixture, and the mixture is stirred in a mixer to prepare the dough. Examples of the aqueous liquid include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, etc. The baking step can be carried out according to a conventional method. If necessary, the dough may be fermented after the dough preparation step and before the baking step. EXAMPLES

[0035] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0036] [Examples 1 to 26 and Comparative Examples 1 to 7: Production of heat-treated wheat flour] Heat-treated wheat flour was prepared by heat-treating untreated wheat flour. Specifically, untreated wheat flour or a mixture of untreated wheat flour and auxiliary raw materials was dry-heat-treated at a predetermined temperature and time to produce heat-treated wheat flour. The dry-heat treatment was carried out by spreading the raw materials (untreated wheat flour or a mixture of untreated wheat flour and auxiliary raw materials) evenly in a tray to a thickness of 5 mm or less, and then placing the tray in a flat oven and heating it. After the dry-heat treatment, the heat-treated wheat flour was left to stand inside a proofer (ambient temperature 25°C, humidity 50%) for 15 hours or more to adjust the humidity of the heat-treated wheat flour. The production conditions of the heat-treated wheat flour are shown in Tables 1 to 3 below.

[0037] Details of the raw materials used in the production of the heat-treated wheat flour are as follows: Flour A: Semi-strong flour made from North American wheat Flour B: Strong flour made from North American wheat Flour C: Strong flour made from North American wheat Flour D: Medium-strength flour made from Japanese wheat Flour E: Medium-strength flour made from Japanese wheat

[0038] (Manufacturing pancake mix) A pancake mix, which is a type of mix for baking, was produced using any one of the heat-treated wheat flours in the Examples and Comparative Examples. The composition of the produced pancake mix was 79.3% by mass of wheat flour, 17.5% by mass of sugar, and 3.2% by mass of baking powder (total 100% by mass). 50% by mass of the wheat flour used in the pancake mix was heat-treated wheat flour, and the remaining 50% by mass was non-heat-treated soft flour ("Flour" manufactured by Nisshin Flour Milling Co., Ltd.). A control pancake mix was also produced in the same manner as above, except that the wheat flour used was the wheat flour that had not been heat-treated.

[0039] [Evaluation test] Using the above-mentioned pancake mix, pancakes were made by the following method, and after leaving them to stand at room temperature for 10 minutes, 10 expert panelists visually observed the appearance of the pancakes, ate them, and rated the appearance (bulk), texture (good balance between crispness and melting in the mouth), and flavor (degree of suppression of oxidized odor) according to the following evaluation criteria. The results (arithmetic mean values ​​of the scores by the 10 expert panelists) are shown in Tables 1 to 3 below.

[0040] (Hotcake manufacturing) According to a conventional method, a batter containing 50% by mass of pancake mix, 12.5% ​​by mass of whole eggs, and 37.5% by mass of milk (total 100% by mass) was prepared, 100 g of the batter was poured onto a griddle, and one side of the batter was baked for 3 minutes at a griddle temperature of 170°C. The batter was then flipped upside down and the other side was baked for 3 minutes to produce pancakes.

[0041] The hot cakes produced using the control mix are judged based on their appearance, texture and flavor. <Appearance evaluation criteria> 5 points: Much thicker than the control, extremely good. 4 points: Thicker than the control, very good. 3 points: Slightly thicker than the control, good condition. 2 points: Slightly thicker than the control example, acceptable level. 1 point: Same thickness as the control. <Texture evaluation criteria> 5 points: The balance between crispness and melting in the mouth is much better than the control example, and is extremely good. 4 points: Better balance between crispness and melting in the mouth than the control example, very good. 3 points: The balance between crispness and melting in the mouth is slightly better than the control, making it good. 2 points: The balance between crispness and melt-in-the-mouth feel is slightly better than the control example, and is at an acceptable level. Score 1: Same crispness and melt-in-the-mouth texture as the control. <Flavor evaluation criteria> 5 points: No oxidized odor, equivalent to the control example, extremely good. 4 points: Very good, with only a slight oxidized odor detected compared to the control. 3 points: Slightly more oxidized odor than the control, but still good. 2 points: There is a stronger oxidized odor than in the control example, but it is still within the acceptable level. 1 point: The oxidized odor is significantly stronger than in the control.

[0042] [Table 1]

[0043] As shown in Table 1, in each example, heat-treated wheat flour was produced by dry-heat treating untreated wheat flour at a treatment temperature of 120 to 180°C for a treatment time of 20 to 480 minutes, and the appearance, texture, and flavor of the pancakes were superior to those of the comparative examples which did not meet these requirements.

[0044]

Table 2

[0045]

Table 3

Claims

1. A method for producing heat-treated wheat flour for baking, comprising a step of dry-heat treating untreated wheat flour having a crude protein content of 10 to 15% by mass under conditions in which the product temperature of the untreated wheat flour is maintained at 120 to 180°C for 20 to 480 minutes.

2. The method for producing heat-treated wheat flour for baking according to claim 1, wherein the untreated wheat flour comprises semi-hard wheat flour derived from North American wheat.

3. 3. The method for producing heat-treated wheat flour for baking according to claim 1, wherein the content of particles having an average particle size of 100 μm or less in the untreated wheat flour is 70% by mass or more.

4. In the dry heat treatment, a mixture containing the untreated wheat flour and salt is dry-heat treated, The method for producing heat-treated wheat flour for baking according to claim 1 or 2, wherein the content of the salt in the mixture is 0.1 to 2% by mass of the untreated wheat flour in the mixture.

5. In the dry heat treatment, a mixture containing the untreated wheat flour and citric acid is dry-heat treated, The method for producing heat-treated wheat flour for baking according to claim 1 or 2, wherein the content of the citric acid in the mixture is 0.01 to 0.5% by mass of the untreated wheat flour in the mixture.

6. In the dry heat treatment, a mixture containing the untreated wheat flour and an enzyme is subjected to a dry heat treatment, the enzyme is at least one selected from α-amylase and lipase; The method for producing heat-treated wheat flour for baking according to claim 1 or 2, wherein the content of the enzyme in the mixture is 0.01 to 0.5% by mass of the untreated wheat flour in the mixture.

7. The viscosity of a mixture with 150% by mass of water at a product temperature of 20 ° C. measured by a B-type viscometer is 5 to 15 Pa s, and the viscosity of the mixture at a product temperature of 20 ° C. measured by a consistometer is 0 to 500 mm / 30 seconds. Heat-treated wheat flour for baking.

8. It is made by dry heat processing untreated wheat flour, The heat-treated wheat flour for baking according to claim 7, wherein the gluten vitality is 50 to 95, where the gluten vitality of the untreated wheat flour is 100.