Wheat flour, bakery product, bread, and method for producing wheat flour

Abstract

To provide wheat flour that has hard wheat preferably used in a bakery product such as bread as a raw material, and stably contains useful components included in an aleurone layer by a predetermined amount or more, and can stably realize balance of texture and flavor of a bakery food product such as bread.SOLUTION: The present inventors found out as a result of vigorous investigation and study that by milling / pulverizing hard wheat after polishing the wheat until it changes to a specific color tone for a value of L* before polishing, the wheat can stably contain a predetermined amount or more of components such as protein and ash being useful components included in an aleurone layer or the like.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present technology relates to wheat flour, bakery products, bread, and a method for producing wheat flour. More specifically, the present technology relates to wheat flour, bakery products, bread, and a method for producing the wheat flour, which are obtained by producing hard wheat by a specific production method and stably contain specific components, and to a method for producing the wheat flour. [Background technology]

[0002] Conventionally, food products with enhanced functionality have been developed in response to customer needs, and in the technical field related to wheat flour, techniques for imparting new quality value are known.

[0003] For example, Patent Document 1 below discloses wheat flour with a characteristic particle shape that is suitable for noodles that have a good texture and excellent palatability. The wheat flour is designed to improve the texture of noodles, such as viscosity and elasticity, and does not focus on the texture of bakery products that require a fluffy feel, etc. Furthermore, it does not focus on the components of the wheat husk, such as the aleurone layer, which contains dietary fiber and the like that have a negative effect on the texture of the above noodles. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2009-201404 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present technology has been developed in consideration of these circumstances, and its main objective is to provide wheat flour that is made from hard wheat that is suitable for use in bakery products such as bread, and that stably contains a specified amount or more of useful components contained in the aleurone layer, etc., and that can stably achieve a balance of texture and flavor for bakery foods such as bread. [Means for solving the problem]

[0006] As a result of extensive research, the inventors have discovered that by polishing hard wheat until it changes color to a specific tone compared to the L* value before polishing, and then grinding and pulverizing it, it is possible to stably contain predetermined amounts or more of useful components contained in the aleurone layer, such as protein and ash.

[0007] That is, the present technology provides wheat flour that contains 11.0% by mass or more of protein and 0.50% by mass or more of ash per 100% by mass of wheat flour, and has a median diameter of 45.0 μm or less as measured by laser diffraction particle size measurement. The wheat flour of the present technology may have particles with a particle size of 200 μm or more as measured by laser diffraction particle size measurement, which may be less than 5% by mass. The wheat flour of the present technology may further contain 3.0% by mass or more of arabinoxylan. The wheat flour of the present technology may be a food with functional claims or a food for specified health uses. The present technology provides bakery products using the wheat flour of the present technology. The bakery product of the present technology may be a functional food or a food for specified health uses. The present technology provides bread using the wheat flour of the present technology.

[0008] Next, the present technology provides a method for producing wheat flour, in which hard wheat is polished until the L* value changes by +1 to 6%, assuming the L* value before polishing to be 100%, and then crushed and pulverized. The crushing and pulverizing may be carried out after adjusting the amount of damaged starch to 6.0% by mass or less. [Brief description of the drawings]

[0009] [Figure 1] 1 is a cross-sectional photograph of a roll bread made using wheat flour according to the present invention. [Diagram 2] This is a cross-sectional photograph of a roll bread made using strong No. 1 flour made from the same type of wheat used in the wheat flour of this technology. [Diagram 3]This is a cross-sectional photograph of a bread roll made using 100% whole wheat flour made from the same type of wheat used in this technology. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Preferred embodiments of the present technology will be described below. However, the embodiments described below are examples of typical embodiments of the present technology, and the present technology is not limited to the following preferred embodiments, and can be freely modified within the scope of the present technology.

[0011] <Wheat flour manufacturing method> In this technology, hard wheat is used to stably achieve a balance between the texture and flavor of bakery foods such as bread. The wheat flour according to this technology is suitably produced by polishing hard wheat until the L* value changes by +1 to 6%, with the L* value before polishing being 100%, and then grinding and pulverizing.

[0012] By producing wheat flour from hard wheat using the above manufacturing method, it is possible to stably achieve a protein content of 11.0% by mass or more and an ash content of 0.50% by mass or more per 100% by mass of wheat flour.

[0013] In the method for producing wheat flour of the present technology, grinding and pulverizing are performed after the above-mentioned refining, so that grinding and pulverization can be performed while avoiding excessive remaining bran. By appropriately removing the appropriate parts of the bran, it is possible to avoid excessive inclusion of dietary fiber derived from the bran. As a result, when bread and other bakery products are produced using the wheat flour of the present technology, the dough formation is less likely to be inhibited by excessive dietary fiber, and the bakery products are larger in volume and fluffier than when the same amount of whole wheat flour is used. This can improve the texture of the bakery products.

[0014] In addition, as described below, by controlling the milling conditions of the wheat flour produced by this technology, the wheat flour can be stably enriched in ash and dietary fiber within a specified range, improving the water absorption capacity of the wheat flour per unit weight. In addition, by performing milling before grinding and pulverizing, excessive bran can be avoided from remaining in the raw material, and the variation in the shape of the wheat flour after grinding and pulverization for each lot can be reduced, making it easier to make the grain size of the wheat flour uniform. In particular, when the grain size is controlled to be small, the water absorption capacity of the wheat flour per unit weight can be further improved.

[0015] Therefore, by using the wheat flour of the present technology to produce bakery products, it is expected that the amount of water added to the bakery products can be increased, which can reduce the hardening of the bakery products over time and maintain a soft texture, even when the bakery products are used for wholesale bakery products that require several days from production to consumption.

[0016] Here, "polishing" refers to the process of peeling and separating the outer husk of the wheat raw material, and a "polishing machine" is the device that accomplishes this. The outer husk to be separated is the bran.

[0017] The term "hard wheat" used in this technology refers to wheat with a protein content of 12% or more as measured by the Kjeldahl method (ISO1871:2009) or near-infrared analysis (JIS K 0134:2002).

[0018] From the viewpoint of improving the flavor of the bakery products provided by the present technology, the protein content of the hard wheat used in the present technology is 12% by mass or more, preferably 12.5% ​​by mass or more, and more preferably 13% by mass or more. There is no particular upper limit on the protein content of hard wheat, and hard wheat with a protein content that can be obtained depending on the variety, cultivation region, and climatic conditions can be suitably used.

[0019] In the method for producing wheat flour of the present technology, hard wheat is polished until the L* before polishing changes by +1 to 6%, with the L* being 100%. This allows the epidermis, etc., which contains a lot of grain odor components that can cause the so-called "grain odor" such as a stuffy odor or a sour odor, to be peeled off, and prevents the so-called "bran" from remaining excessively. On the other hand, it is possible to stably leave a predetermined amount or more of the aleurone layer, etc., which contains a lot of aroma components that are the basis of the desired flavor (aroma and taste) of bakery products using wheat flour, and functional components that are expected to have a beneficial effect on specific functions and health. This allows the variation of target components such as the aroma components and functional components described above to be reduced when wheat flour is made, and allows the wheat flour to stably contain a predetermined ratio or more of protein and ash.

[0020] The above L* can be suitably measured in accordance with JIS Z8781-4:2013.

[0021] Examples of the volatile components such as the grain odor components and aroma components include aroma components such as alcohols, aldehydes, ketones, acids, pyrazines, and furans.

[0022] Similarly, examples of functional components contained in the aleurone layer include polysaccharides such as arabinoxylan, polyphenols, and the like.

[0023] By using the manufacturing method of the present technology, the variation of the target components when made into flour can be reduced, so that by using the flour of the present technology in bakery products, in addition to the above-mentioned texture effect, the flavor can be improved to the same extent as when whole wheat flour is used. This makes it possible to stably produce bakery products such as bread with a balanced texture and flavor. Furthermore, since the flour produced using the manufacturing method of the present technology can stably contain functional ingredients, the above-mentioned bakery products can also stably contain functional ingredients.

[0024] Furthermore, in the wheat flour manufacturing method of this technology, as mentioned above, by performing refinement before grinding and crushing, it is possible to avoid excessive bran remaining in the raw materials, which reduces variation in the shape of the wheat flour after grinding and crushing for each lot, making it easier to make the wheat flour particle size uniform.

[0025] By grinding and pulverizing the wheat flour produced by the method of the present invention, the wheat flour obtained can be suitably adjusted to have a median diameter of 45.0 μm or less, preferably 42.0 μm or less, more preferably 40.0 μm or less, as measured by laser diffraction particle size measurement. By adjusting the grain size of the wheat flour to a small size, the surface area per unit volume can be increased, and the water absorption capacity of the wheat flour per unit weight can be further improved.

[0026] Furthermore, by grinding and pulverizing the wheat flour production method of the present technology, the wheat flour obtained can be suitably adjusted so that, for example, particles having a particle size of 200 μm or more as measured by laser diffraction particle size measurement are less than 5% by mass, preferably less than 4% by mass, more preferably less than 3% by mass, and even more preferably less than 2% by mass.

[0027] The above-mentioned laser diffraction particle size measurement can be suitably performed using a laser diffraction particle size distribution measuring device HELOS&RODOS (manufactured by Nippon Laser).

[0028] The wheat flour production method of the present technology makes it possible to appropriately adjust the wheat flour to fall within the above range, thereby homogenizing the physical shape of the wheat flour and is expected to further stabilize the quality of bakery products such as bread produced using the wheat flour of the present technology.

[0029] Here, "grinding" refers to the process of crushing raw materials by physical means to make flour, and in this technology, it refers to the process of crushing wheat by physical means to make flour. Grinding can be achieved by any method used in producing wheat flour, such as roll milling or impact milling.

[0030] "Roll milling" is a milling method in which the raw wheat is sent between rollers made of cylindrical metal plates, etc., and crushed and pulverized under pressure, and a "roll mill" is the device that achieves this. "Impact milling" is a milling method in which the raw wheat is crushed and pulverized by impact with rotating blades or hammers, and an "impact mill" is the device that achieves this.

[0031] Furthermore, as described above, the wheat flour manufacturing method of the present technology can avoid excessive bran remaining in the raw materials, thereby reducing variation in wheat flour due to grinding and pulverization conditions, and the amount of damaged starch can be adjusted to 6.0 mass% or less, preferably 5.0 mass% or less, and more preferably 4.0 mass% or less.

[0032] Here, "damaged starch" refers to starch with a partially damaged molecular structure. In the wheat flour production method of the present technology, damaged starch is generated by physical damage, such as breaking of part of the straight chain or side chain of the starch molecule during grinding and pulverization. In the wheat flour production method of the present technology, there is little excess residual bran, which has different physical properties from the endosperm portion, and so the grinding and pulverization conditions until the specified particle size is reached can be adjusted to mild conditions. This allows the proportion of damaged starch to be adjusted to the above range, as described above.

[0033] <Flour> The protein content in 100% by mass of wheat flour produced using the wheat flour production method of the present technology will be affected by the hard wheat used as the raw material, but is, for example, 11.0% by mass or more, preferably 12.0% by mass or more, more preferably 12.5% ​​by mass or more, and even more preferably 13.0% by mass or more.

[0034] The hard wheat used as a raw material in the method for producing wheat flour of the present technology is not particularly limited, and any brand / variety of wheat that satisfies the above-mentioned requirements for hard wheat can be used, for example, Yumechikara (produced in Japan), Ginga no Chikara (produced in Japan), 1CW (No. 1 Canada Western (produced in Canada)), DNS (Dark Northern Spring (produced in the United States)), and Japanese wheat is particularly suitable. Low amylose wheat varieties may be used to obtain bakery products with a chewy texture, volume, and fluffiness. Here, low amylose wheat varieties are wheat varieties and lines that have a single or double deletion of the amylose synthase gene and have a slightly low amylose content, and examples of such varieties include Yumechikara, Kitahonami, Hokushin, Kitanokaori, Harukirari, Haruyokoi, and Haruyutaka.

[0035] The upper limit of the protein content in 100% by mass of the wheat flour is not particularly limited and can vary depending on the variety, growing region, and climatic conditions, but can be, for example, 14.5% by mass or less, 14.0% by mass or less, 13.5% by mass or less, etc.

[0036] Similarly, the ash content in 100% by mass of wheat flour is affected by the hard wheat used as the raw material, but is generally 0.50% by mass or more, preferably 0.65% by mass or more, and more preferably 1.00% by mass or more.

[0037] The upper limit of the ash content in 100% by mass of the wheat flour is not particularly limited and may vary depending on the variety, growing region, and climatic conditions, and may be, for example, 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.5% by mass or less, etc.

[0038] In addition, as described above, the wheat flour of the present technology can reduce the amount of bran remaining in the ingredients, so when the wheat flour of the present technology is used to produce bakery products such as bread, the dough formation is not inhibited by dietary fiber derived from the bran, and the bakery products become larger in volume and fluffier than when the same amount of whole wheat flour is used, which can improve the texture of the bakery products.

[0039] In addition, by producing bakery products using the wheat flour of the present technology, it is expected that the amount of water added to the bakery products can be increased, thereby reducing hardening of the bakery products over time and maintaining a soft texture.

[0040] The dietary fiber content in 100% by mass of wheat flour according to the present technology is affected by the hard wheat used as the raw material, but can be, for example, 11.0% by mass or less, 10.5% by mass or less, 10.0% by mass or less, etc.

[0041] As described above, the wheat flour of the present technology can reduce the amount of bran remaining in the raw materials, and can achieve a median diameter of 45.0 μm or less, preferably 42.0 μm or less, and more preferably 40.0 μm or less, as measured by laser diffraction particle size measurement. This homogenizes the physical shape of the wheat flour, and further stabilizes the quality of bakery products such as bread made with the wheat flour of the present technology.

[0042] Furthermore, the wheat flour of the present technology has less variation in the wheat flour components due to the refining process, and therefore less variation in components other than the aforementioned protein and ash. For example, it is possible to reduce variation in the content ratio of components such as aroma components and functional components that are abundant in the aleurone layer, etc. As a result, in addition to the aforementioned texture effect, the flavor is improved to the same extent as when whole wheat flour is used, and bakery products such as bread with a balanced texture and flavor can be stably produced.

[0043] As described above, the wheat flour of the present technology can reduce variation in the content ratio of components such as functional components contained in large amounts in the aleurone layer, etc., and can therefore stably contain, for example, a predetermined amount or more of arabinoxylan. Therefore, the wheat flour or bakery products such as bread produced using the wheat flour can be stably expected to have the functional effects known for arabinoxylan, such as promotion of bowel movements due to improvement of the intestinal environment by arabinoxylan, suppression of a sudden rise in blood sugar level, suppression of lipid absorption, and maintenance of immunity.

[0044] The proportion of arabinoxylan contained in 100% by mass of wheat flour of the present technology is affected by the hard wheat used as the raw material, but is preferably 3.0% by mass or more, more preferably 3.4% by mass or more, and particularly preferably 3.6% by mass or more. The upper limit of the content of arabinoxylan contained in 100% by mass of wheat flour of the present technology is not particularly limited, and is affected by the hard wheat used as the raw material, but can be, for example, 5.0% by mass or less, 4.5% by mass or less, 4.2% by mass or less, etc.

[0045] Not limited to the above-mentioned arabinoxylan, the wheat flour of the present technology can stably contain a specified amount or more of useful components contained in the aleurone layer, etc. As a result, the wheat flour of the present technology or bakery products such as bread produced using the wheat flour can become functional foods or foods for specified health uses by going through the prescribed procedures or receiving certification based on the useful components in question.

[0046] <Bakery products> Bakery products that can be produced using the wheat flour of the present technology are not particularly limited, and can be suitably used for, for example, bakery products such as bread (white bread, table roll, sweet bread, cooked bread, French bread, rye bread, etc.), yeast confectioneries (stollen, panettone, kougelhopf, brioche, etc.), yeast donuts, pastries (Danish, croissants, pies, etc.), cakes (butter cake, sponge cake), biscuits, cookies, cake donuts, bushes, pancakes, waffles, etc.

[0047] By using the wheat flour of the present technology as a raw material for the above bakery foods, the volume of the bakery products can be increased, a fluffy texture can be achieved, and a flavor comparable to that of whole wheat flour can be stably achieved, compared to when the same amount of whole wheat flour is used. Also, as described above, the amount of water added to the bakery products can be increased. The wheat flour of the present technology can be suitably used in the manufacture of bread, among the above bakery products.

[0048] In addition to the wheat flour of the present technology, the bakery products of the present technology can be blended with other ingredients that are generally used in dough for bakery products, as long as the effects of the present technology are not impaired. Examples of such ingredients include flours other than the wheat flour mentioned above (flours such as weak flour, medium flour, semi-strong flour, strong flour, whole wheat flour, and durum wheat flour, rice flour, barley flour, soy flour, mung bean flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, rye flour, white sorghum flour, and corn flour), heat-treated flours obtained by heat-treating these flours, and starches (corn starch, potato starch, sago starch, etc.). , wheat starch, waxy corn starch, sweet potato starch, rice starch, glutinous rice starch, tapioca starch, etc.), processed starches which have been physically or chemically processed alone or in combination with these starches, sugars (sugar, glucose, maltose, isomerized sugar, starch syrup, powdered syrup, oligosaccharides, dextrin, sugar alcohols, etc.), milk components, egg components, thickening polysaccharides, emulsifiers, enzyme preparations, salt, calcium salts, vitamins, yeast (including live yeast), oils and fats, yeast food, leavening agents, colorants, fragrances, seasonings, spices, sweeteners, and various quality improvers.

[0049] [Bread making method] The bakery product of the present technology is not particularly limited except that the wheat flour of the present technology is used, and the bakery product can be manufactured by adopting a manufacturing method of a bakery product such as a general confectionery / bread making method. For example, the above-mentioned raw materials can be put into a kneading machine in an appropriate ratio and kneaded or mixed to prepare a bakery product dough. The kneaded or mixed bakery product dough is subjected to primary fermentation, division, shaping and secondary fermentation as necessary, and then heated (baked, fried, steamed, etc.). As a bread making method, for example, a known bread making method such as a sponge method, a straight method, a no-time method, a fermented starter method, a tang starter method, a frozen dough method, etc. can be used. Bread can also be made using a home bakery (automatic bread making machine).

[0050] Compared to using a general bread mixer, it is difficult to mix and knead the dough sufficiently in a home bakery, so it is difficult to obtain a sufficient volume and a fluffy texture. However, by using the wheat flour of the present technology, it is possible to increase the volume of bread and achieve a fluffy texture compared to using the same amount of whole wheat flour, even when using the bread making method with a home bakery.

[0051] In addition, the wheat flour produced by this technology can be used to produce bakery products with increased water content, making it suitable for use in wholesale breads, which can be eaten within a period of several days after production. This reduces the hardening of bread over time, which is an issue for wholesale breads, and allows the bread to maintain a soft texture. EXAMPLES

[0052] The present technology will be described in detail below based on specific examples. Note that the present technology is not limited to the contents of the examples shown below.

[0053] Using the hard wheat "Yumechikara" as the raw material, flours A to E according to the present technology were prepared under the following conditions.

[0054] <Wheat flour production conditions of this technology> [Refined barley process] Using a milling machine, milling was carried out until L*, with L* before milling taken as 100%, changed to the value shown in Table 1. L* at this time was measured in accordance with JIS Z8781-4:2013 using a color difference meter (product name "Spectrophotometer CM-5" / manufacturer: Konica Minolta, Inc.). Table 1 shows the yield after milling relative to 100% by mass of wheat before milling.

[0055] [Crushing and grinding process] Using an impact mill, the hard wheat after polishing was adjusted to have the median diameter measured by laser diffraction particle size measurement shown in Table 1. The median diameter was measured using a particle size measuring device (product name: Laser diffraction particle size distribution measuring device HELOS&RODOS; manufactured by Nippon Laser Co., Ltd.) to determine the cumulative 50% particle size from the volume-based distribution (frequency distribution) by Fraunhofer diffraction.

[0056] The water, protein, ash, lipid, and arabinoxylan (AX) contents of the wheat flour obtained above were measured based on 100% by mass of wheat flour using the following methods. The results are shown in Table 1.

[0057] [Moisture content] 10 g of wheat flour was weighed into an aluminum container and dried in a blower dryer at 130°C for 1 hour, and the moisture content was calculated from the weight loss of the sample before and after drying.

[0058] [Protein content] Nitrogen content was quantified by the Kjeldahl method and calculated by multiplying it by the nitrogen-protein conversion factor (5.70).

[0059] [Ash content] Measurement was performed by direct ashing method according to AACC Method 08-02.

[0060] [Lipid content] Measurements were performed according to the 1-4-3 acid decomposition method described in New Food Analysis Methods (published by Korin, published November 30, 1996).

[0061] [Arabinoxylan (AX) content] Wheat-derived arabinoxylan is a polysaccharide with a characteristic structure in which arabinose side chains are bonded to a main chain of linearly bonded xylose. Therefore, arabinoxylan can be calculated as the sum of xylose and arabinose.

[0062] However, cereals such as wheat and rye also contain a polysaccharide called arabinogalactan, which has 0.7 galactose molecules bound to one arabinose molecule.

[0063] Based on the above, the arabinoxylan content is calculated as the sum of the xylose and the corrected value of arabinose (the value obtained by subtracting arabinose derived from arabinogalactan) multiplied by 0.88, which is the sugar to polysaccharide conversion factor.

[0064] Specifically, the charts of standard substances for arabinose, xylose, and galactose measured using the high performance liquid chromatography method shown below are compared with the chart of the test solution treated with the target wheat flour to identify the wheat-derived arabinose, xylose, and galactose, which are essential for quantifying wheat-derived arabinoxylan.

[0065] The content of wheat-derived arabinoxylan is quantified by substituting the above quantified values ​​of arabinose, xylose, and galactose into the following calculation formula (1). The coefficient 0.88 is a conversion coefficient from sugar to polysaccharide, and is based on the description in AOAC Official Method 994.13, which is a method for quantifying dietary fiber, that calculates the amount of each constituent monosaccharide, and converts it to the amount of polysaccharide by multiplying pentose and dehydrohexose by 0.88.

[0066] Arabinoxylan = 0.88 × (xylose + arabinose – 0.7 × galactose) (1)

[0067] <High-performance liquid chromatography method> ◆Standard product L-(+)Arabinose (≧99%) [Sigma-Aldrich] D-(+)Xylose (≧99%) [Sigma-Aldrich] D-(+) Galactose (Pharmaceutical Secondary Standard) [Sigma-Aldrich]

[0068] Preparation of standard solutions L-(+) arabinose, D-(+) xylose, and D-(+) galactose, which had been dried in advance (reduced pressure, 80°C, 3 hours), were dissolved in water to prepare a standard stock solution of 1 mg / mL. This standard stock solution was diluted with water to prepare standard solutions of 0.05, 0.025, 0.01, 0.005, and 0.002 mg / mL. The concentrations of L-(+) arabinose and D-(+) xylose were corrected using the moisture value measured by the Karl Fischer method.

[0069] Preparation of test solution The specimen was ground to a homogeneous state in a mill, and approximately 0.6 g was precisely weighed out, and 4 mL of 72% sulfuric acid was added and stirred at room temperature for 1 hour, after which the specimen was washed into an Erlenmeyer flask with 112 mL of water and heated in an autoclave at 121°C for 1 hour. After that, the specimen was cooled on ice to neutralize it, and then the volume was adjusted to 200 mL with water. The liquid obtained by filtering through filter paper (No. 5B [Toyo Roshi Kaisha, Ltd.]) and a membrane filter with a pore size of 0.45 μm was used as the test solution for galactose, and the filtered liquid was diluted 10-fold with water to obtain the test solutions for arabinose and xylose.

[0070] ◆Measurement: 20 μL each of the standard solution and test solution was injected into a high-performance liquid chromatograph, and arabinose, xylose, and galactose in the test solution were identified (qualified) based on the peak retention times of arabinose, xylose, and galactose in the standard solution, and the peak heights were measured.

[0071] A calibration curve was prepared from the peak heights and concentrations of the standard solutions measured as described above.

[0072] The concentrations of arabinose, xylose and galactose in the test solution were determined from the peak heights obtained from the test solutions and the calibration curves, and the contents were calculated using the following formula (2).

[0073] Arabinose, xylose and galactose content (g / lOOg) = S × V / W × D × U (2) S: Concentration of arabinose, xylose, and galactose in the test solution (mg / mL) V: fixed volume of test solution (mL) W: Sample volume (g) D: Dilution ratio of the test solution U: Unit factor (10 ―3 ×10 2 )

[0074] [High-performance liquid chromatography operating conditions] Detector: Fluorescence detector Column: TSKgel Sugar AXI, (φ4.6mm×150mm [Tosoh Corporation] Column temperature: 60℃ Mobile phase: 0.5mol / L borate buffer (pH8.7) Flow rate: 0.4mL / min Fluorescence excitation wavelength: 320 nm Fluorescence measurement wavelength: 430 nm Post-column: reaction solution; 1% L-arginine solution Reaction solution flow rate: 0.7mL / min Reaction temperature: 150°C

[0075] [Table 1]

[0076] Next, wheat flours F to J according to the conventional technology were prepared under the following conditions using the hard wheat "Yumechikara", which is the same as the raw material of the wheat flour of the present technology described above.

[0077] <Production conditions for flours F to J> [Refined barley process] Using the milling machine used in the wheat flour production conditions of the present technology, milling was performed until the yield after milling relative to 100% by mass of wheat before milling reached the values ​​shown in Table 2. For wheat flours F to J, the L* after milling was measured, and the increase in L* value after milling was calculated when the L* before milling was taken as 100%. The results are shown in Table 2.

[0078] [Crushing and grinding process] Using the mill used in the production of wheat flour according to the present invention, the hard wheat after polishing was adjusted to have a median diameter measured by laser diffraction particle size measurement shown in Table 2. The median diameter was measured in the same manner as for the wheat flour according to the present invention.

[0079] The water, protein, ash, and lipid contents of the wheat flour obtained above, relative to 100% by mass of wheat flour, were measured using the same method as for the wheat flour of the present invention. The results are shown in Table 2.

[0080] [Table 2]

[0081] Comparing the standard deviations of each component in Tables 1 and 2, it can be confirmed that the manufacturing method of the present technology can reduce the variation of the target components when made into wheat flour. In addition, since the wheat flour of the present technology can stably contain arabinoxylan, a functional component contained in the aleurone layer, etc., it is believed that the wheat flour of the present technology stably contains not only arabinoxylan but also useful components contained in the aleurone layer, etc., in a specified amount or more.

[0082] For this reason, it is believed that by using the wheat flour of this technology in bakery products, the flavor will be improved to the same extent as when whole wheat flour is used.

[0083] <Flour> Using the wheat flour shown in Table 3, roll bread, a bakery product, was prepared under the following conditions.

[0084] [Table 3] ※1CW: No.1 Canada Western (Canadian) DNS: Dark Northern Spring (American)

[0085] The wheat flours of Examples 1 to 5 shown in Table 3 were prepared under the wheat flour production conditions of the present technology described above. The wheat flour of Comparative Example 1 was obtained under known production conditions using a roll grinder, and the wheat flour shown in Table 3 was obtained under known production conditions using an impact grinder, and the wheat flour of Comparative Example 2 (whole wheat flour) shown in Table 3 was obtained under known production conditions using an impact grinder. The amount of damaged starch in Table 3 was measured by measuring the content of damaged starch relative to 100% by mass of the prepared wheat flour according to AACC Method 76-31.

[0086] Specifically, using a Starch Damage Assay Kit (MegaZyme), 1 ml of α-amylase solution (derived from Aspergillus oryzae, 50 unit / ml) pre-incubated at 40 ° C for 10 minutes was added to 100 mg of each wheat flour sample, stirred, and then treated at 40 ° C for 10 minutes. Next, 5 ml of citric acid-phosphate aqueous solution (pH 2.5) was added to stop the reaction, and the mixture was centrifuged (1,000 g x 5 minutes) to obtain a supernatant. Amyloglucosidase solution (derived from Aspergillus niger, 2 unit / 0.1 ml) was added to 0.1 ml of this supernatant and treated at 40 ° C for 20 minutes, after which the absorbance was measured at 510 nm, and the amount of glucose generated was calculated from the obtained absorbance, and the damaged starch content in the sample was calculated.

[0087] <Raw materials> For Examples 1 to 5 and Comparative Examples 1 and 2 shown in Table 3, 100 g of wheat flour was used to prepare rolls for each of the Examples and Comparative Examples using the ingredients shown in Table 4 in the following manner.

[0088] [Table 4]

[0089] <Preparation of roll bread> (1) All ingredients except shortening (oil) were added to a mixer bowl and mixed for 3 minutes at low speed and 5 to 9 minutes at medium speed using a mixer (product name: Kanto Mixer (vertical mixer) / manufacturer: Kanto Mixer Co., Ltd.) (agitator: hook). The amount of water added shown in Table 4 was adjusted so that the softness and stickiness of the bread dough would be the same in each test section, and was the amount of water used as an ingredient. (2) The fat or oil was added to (1) and the mixture was kneaded at low speed for 2 minutes and at medium speed for 4 to 10 minutes to prepare a dough (kneading temperature: 26°C). (3) The dough prepared in (2) was allowed to stand for 60 minutes at 27°C and a relative humidity of 75%. (4) The dough from (3) was divided into balls of 60 g each, rolled into balls, and allowed to rest for 20 minutes before shaping into balls. (5) The dough from (4) was proofed for 60 minutes at 38°C and a relative humidity of 85%. (6) After the proofing process, the dough was baked in an oven at 200°C for 10 minutes. (7) The resulting roll bread was allowed to cool, wrapped, and stored at room temperature for 3 days before being subjected to evaluation.

[0090] [Evaluation of water addition amount] Comparing the amount of water added for roll breads in Examples 1 and 2 and Comparative Examples 1 and 2, which were made using the same wheat (Yumechikara) as a raw material, it can be seen that the amount of water added for Examples 1 and 2 was increased by 9.5% by mass ((69-63) / 63 x 100 ≒ 9.5) compared to Comparative Example 1. Similarly, it can be seen that the amount of water added for Examples 1 and 2 was increased by 15% by mass ((69-60) / 60 ≒ 15) compared to Comparative Example 2.

[0091] When the wheat flour of the present technology is used as a raw material, a larger amount of water can be added compared to when wheat flour of the conventional technology is used, which is expected to reduce hardening of bakery products over time and maintain a soft texture.

[0092] The following evaluations were carried out on the obtained roll breads of Examples 1 to 5 and Comparative Examples 1 and 2. The results are shown in Table 5.

[0093] [Evaluation of volatile component content] The volatile components contained in the roll breads of Examples 1 to 5 and Comparative Examples 1 to 2 were detected by referring to the gas chromatography method (gas chromatography-mass spectrometry method) described in the Japanese Food Composition Tables Analysis Manual. Specifically, 20 g of the roll bread sample was placed in a vial and heated to 55°C, and the volatile components in the gas phase were adsorbed by solid-phase microextraction. This was introduced into a GC-MS, and the peak areas of the volatile components were compared.

[0094] The identification of compounds in the detection of volatile components by the gas chromatography method was performed by searching the library attached to the GC-MS and by using standard samples. Based on the size of the peaks in the peak area, the content of alcohols and aldehydes among the volatile components was evaluated according to the following evaluation criteria. The results are shown in Table 5.

[0095] 5. It contains the same amount of volatile components (alcohols or aldehydes) as when 100% whole wheat flour made from the same type of wheat is used (for example, in the case of the wheat flour in Example 1, this refers to the wheat flour in Comparative Example 2). 4. Although it is somewhat inferior to the 100% whole wheat flour mentioned above, it still contains a lot of volatile components. 3. Although it is inferior to the 100% whole wheat flour, it does contain volatile components. 2. Although the content of volatile components is greater than when strong grade 1 flour made from the same type of wheat is used (for example, in the case of the wheat flour of Example 1, this refers to the case where the wheat flour of Comparative Example 1 is used), the content of volatile components is insufficient. 1. It contains the same amount of volatile components as the strong No. 1 powder.

[0096] Among the volatile components measured in this study, alcohols are an indicator of fermentation flavor, and the higher the alcohol content, the stronger the fermentation flavor tends to be.Aldehydes are an indicator of flavors derived from raw materials such as fats and oils, and the higher the aldehyde content, the stronger the flavors derived from raw materials such as fats and oils.

[0097] [Texture evaluation by panelists] The rolls of Examples 1 to 5 and Comparative Examples 1 and 2 were evaluated by a panel of 10 experienced members in consultation with each other based on the following evaluation criteria. The evaluation results are shown in Table 5.

[0098] 5. The chewiness is as strong and excellent as when strong grade 1 flour made from the same type of wheat is used (for example, in the case of the wheat flour of Example 1, this means the wheat flour of Comparative Example 1). 4. Although it is slightly inferior to the case where the strong No. 1 flour is used, it has a slightly stronger chewy texture and is still good. 3. Although it is inferior to the case where the strong No. 1 flour is used, it has a chewy texture and is quite good. 2. Although the texture is chewy, it is somewhat weaker than when 100% whole wheat flour made from the same type of wheat is used (for example, in the case of the wheat flour in Example 1, this refers to the case where the wheat flour in Comparative Example 2 is used). 1. The chewy texture is about the same as when 100% whole wheat flour is used.

[0099] [Panel evaluation of volume] For the rolls of Examples 1 to 5 and Comparative Examples 1 and 2, a panel of 10 experienced members visually inspected the cross sections of the rolls as shown in Figures 1 to 3 and, after discussion, gave a rating based on the following evaluation criteria. The rating results are shown in Table 5.

[0100] Fig. 1 is a cross-sectional photograph of a roll bread made using the wheat flour of Example 1 (the present technology). Fig. 2 is a cross-sectional photograph of a roll bread made using the wheat flour of Comparative Example 1. Fig. 3 is a cross-sectional photograph of a roll bread made using the wheat flour of Comparative Example 2.

[0101] 5. The volume is as good as when strong grade 1 flour made from the same type of wheat is used (for example, in the case of the wheat flour of Example 1, this means the wheat flour of Comparative Example 1). 4. Although the volume is slightly less than when the strong No. 1 flour is used, it is still good. 3. Although the volume is less than that when the strong No. 1 flour is used, it is still somewhat good. 2. Although the bread has more volume than when 100% whole wheat flour made from the same type of wheat is used (for example, in the case of the wheat flour in Example 1, this refers to the case where the wheat flour in Comparative Example 2 is used), the volume is weaker. 1. The volume is about the same as when 100% whole wheat flour is used.

[0102] [Measurement of cohesiveness (softness)] As described above, the roll breads prepared in Examples 1 to 5 and Comparative Examples 1 and 2 were stored at room temperature (25°C) after baking, and the next day, sliced ​​into 20 mm thick pieces from the bottom to prepare test pieces, and the cohesiveness of the central part of the crumb of the test pieces was measured under the following measurement conditions. In this technique, the cohesiveness was used as an index of the fluffy feeling.

[0103] Measurement conditions Equipment used: Texture Analyzer XTplus type (manufactured by Stable micro systems) Plunger used: 20mm diameter, disc type Plunger speed: 1mm / s Measurement method: 50% compression x 2 cycles, measuring the center of the clam

[0104] [Table 5]

[0105] From Table 5, it can be seen that the bread rolls made using the wheat flour of Examples 1 to 5 according to the present technology have an improved balance between clean flavor and fragrant taste, while also achieving a voluminous and chewy texture. In other words, it can be seen that the wheat flour of Examples 1 to 5 according to the present technology can stably achieve a balance between texture and flavor when used in bakery products.

[0106] Furthermore, roll breads using the wheat flour according to the present technology of Examples 1 to 5 were quickly frozen after packaging, and thawed at room temperature one month later for taste evaluation and cohesiveness measurement, and the results showed a tendency similar to that of Table 5. That is, as expected above, it was confirmed that the wheat flours of Examples 1 to 5 according to the present technology, when used in baked and frozen bakery products, reduce the hardening of the bakery products over time and can stably achieve a balance between texture and flavor.

[0107] In addition, the present technology can have the following configurations. (1) 100% by weight of wheat flour Protein content of 11.0% by mass or more; Contains ash of 0.50% by mass or more, Wheat flour having a median diameter of 45.0 μm or less as measured by laser diffraction particle size measurement. (2) The wheat flour according to (1), in which particles having a particle size of 200 μm or more as measured by laser diffraction particle size measurement are less than 5% by mass. (3) The wheat flour according to (1) or (2), further comprising 3.0% by mass or more of arabinoxylan. (4) Wheat flour described in any one of (1) to (3), which is a functional food or a food for specified health uses. (5) A bakery product using the flour described in any one of (1) to (4). (6) A bakery product according to (5), which is a functional food or a food for specified health uses. (7) Bread made using the wheat flour described in any one of (1) to (4). (8) The bread described in (7) above, which is a functional food or a food for specified health uses. (9) Hard wheat is polished until the L* value changes by +1 to +6%, assuming the L* value before polishing is 100%, and then A method for producing flour by grinding and pulverizing. (10) The method for producing wheat flour according to (9), wherein the crushing and pulverizing is carried out after adjusting the amount of damaged starch to 6.0% by mass or less.

Claims

1. 100% by weight of wheat flour Protein content of 11.0% by mass or more; Contains ash of 0.50% by mass or more, Wheat flour having a median diameter of 45.0 μm or less as measured by laser diffraction particle size measurement.

2. 2. The wheat flour according to claim 1, wherein particles having a particle size of 200 μm or more as measured by laser diffraction particle size measurement are less than 5% by mass.

3. The wheat flour according to claim 1, further comprising 3.0% by mass or more of arabinoxylan.

4. The wheat flour according to claim 1, which is a functional food or a food for specified health uses.

5. A bakery product using the wheat flour according to any one of claims 1 to 4.

6. The bakery product according to claim 5, which is a functional food or a food for specified health uses.

7. Bread made using the wheat flour according to any one of claims 1 to 4.

8. Hard wheat is polished until the L* value changes by +1 to +6%, assuming the L* value before polishing is 100%. A method for producing flour by grinding and pulverizing.

9. The method for producing wheat flour according to claim 8, wherein the crushing and pulverizing is carried out after adjusting the amount of damaged starch to 6.0% by mass or less.

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