Wheat flour for bakery food product

Abstract

To provide high amylose wheat flour having excellent properties as a raw material for bakery food products.SOLUTION: Wheat flour for bakery food products has an amylose content in total starch of 40% or more as analyzed by the concanavalin A method, and a gel syneresis rate of 5.8% to 8.5%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to high amylose wheat flour with improved properties for bakery foods. [Background technology]

[0002] Starch contained in grains contains amylose and amylopectin. Amylose is poorly digestible by digestive enzymes, and therefore can function as a resistant component that is not digested by human digestive enzymes, i.e., dietary fiber, and is classified as resistant starch. In recent years, high-amylose wheat has been developed in which the amylose content has been increased by having a mutation in an enzyme related to starch synthesis (Non-Patent Documents 1 and 2). Patent Documents 1 to 4 disclose high-amylose wheat that has a point mutation in the gene for starch branching enzyme SBEIIa, reducing the activity of SBEIIa, and has a high amylose content in the starch contained in the grain.

[0003] On the other hand, amylose is also the cause of food becoming dry and hard. For example, the aforementioned Non-Patent Document 2 describes that bread made from high amylose wheat does not rise as well as bread made from normal wheat, and is inferior in quality. For this reason, in bakery foods and noodles, flour with a low amylose content is sometimes used when it is desired to make the texture of the food soft and pleasant to the palate. Patent Document 5 describes that by using a raw material flour that contains a high content of high amylose wheat flour and has a specific amount of gliadin added, it is possible to produce bakery foods that have good secondary processability and good texture. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2007-504803 [Patent Document 2] Special Publication No. 2008-526690 [Patent Document 3] Special Publication No. 2015-504301 [Patent Document 4] Special Publication No. 2019-527054 [Patent Document 5] JP 2023-118310 A [Non-patent literature]

[0005] [Non-Patent Document 1] J Jpn Assoc Dietary Fiber Res, 2003, 7(1):20-25 [Non-Patent Document 2] Trends in Food Science and Technology, 2006, 17:448-456 Summary of the Invention [Problem to be solved by the invention]

[0006] High amylose wheat flour is one of the promising dietary fiber materials. The present invention relates to high amylose wheat flour that has been improved to have excellent properties as a raw material for bakery foods. [Means for solving the problem]

[0007] The present invention has discovered that bakery foods having a good texture can be produced by using high amylose wheat flour having a specific gel water separation rate.

[0008] As representative embodiments of the present invention, the following are provided. [1] Wheat flour for bakery foods, The amylose content in the total starch analyzed by the Concanavalin A method is 40% by mass or more, and the gel syneresis rate is 5.8 to 8.5%; The gel syneresis rate is measured by the following procedures 1 to 8. Wheat flour: 1. Measure the mass of the centrifuge tube (W1); 2. Weigh out 3 g of test wheat flour (calculated as 14% by mass of flour moisture) into the centrifuge tube, then add pure water so that the total mass with the wheat flour becomes 12 g, and suspend the wheat flour; 3. The obtained suspension is mixed with a vortex mixer, and then heated at 95°C for 30 minutes (at this time, the suspension is mixed with a vortex mixer 1 minute, 2 minutes, and 3 minutes after the start of the heating); 4. After heating, the suspension is allowed to cool to room temperature; 5. The mass (W2) of the centrifuge tube containing the suspension after cooling is measured, and then refrigerated at 4°C for 3 days; 6. After refrigeration, the centrifuge tube is centrifuged (4255×g, 15 minutes) to separate the suspension into a gel layer and an aqueous layer; 7. Remove the aqueous layer and measure the mass (W3) of the centrifuge tube including the remaining gel layer; 8. Calculate the gel syneresis rate of the test wheat flour according to the following formula: Gel water separation rate (%) = {(W3-W2) / (W2-W1)} x 100. [2] The wheat flour described in [1], which is derived from modified wheat having low SBEIIa activity. [3] The wheat flour according to [1] or [2], wherein the bakery food is bread or pancake. [4] A method for producing bakery foods using a raw material flour containing the wheat flour for bakery foods according to any one of [1] to [3] in a total mass of cereal flours and starches at 20 to 100% by mass. [5] The method described in [4], wherein the bakery food is bread or pancake. Effect of the Invention

[0009] By using the high amylose wheat flour provided by the present invention, bakery foods having a better texture can be produced compared to the case where conventional high amylose wheat flour is used. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In the present specification, high amylose wheat flour refers to wheat flour having an amylose content of preferably 40% by mass or more, more preferably 43% by mass or more, and even more preferably 47% by mass or more. The amylose content of wheat flour refers to the amylose content in the total starch contained in the wheat flour. The amylose content of wheat flour in the present specification is defined as a value analyzed by the concanavalin A (ConA) method, and can be measured, for example, by analyzing the wheat flour with an amylose / amylopectin analysis kit (AMYLOSE / AMYLOPECTIN ASSAY KIT) from Megazyme. Conventional methods for analyzing amylose content include (1) a method that utilizes the high binding ability of amylose to iodine (iodine affinity measurement method; for example, amperometric titration method, colorimetric method, AACC61-03 method, etc.), and (2) a method that utilizes the specific binding of amylopectin to ConA (ConA method). However, the method using (1) tends to calculate a higher amylose content. For example, the amylose content of high-amylose wheat flour having a loss-of-function mutation (null mutation) of the SGP-1 gene described in Non-Patent Documents 1 and 2 is about 37% by mass when measured by the iodine affinity measurement method, but about 31% by mass when measured by the ConA method. The amylose content of conventional wheat flour is less than 32% by mass when measured by the iodine affinity measurement method, and less than 28% by mass when measured by the ConA method.

[0011] Examples of high amylose wheat flour include wheat flour derived from modified wheat having low activity of the starch branching enzyme SBEIIa. Examples of wheat flour derived from such modified wheat include wheat flour derived from high amylose wheat having a mutation in the SBEIIa gene and reduced SBEIIa activity, as described in Patent Documents 1 to 4. More specific examples include wheat flour derived from high amylose wheat having an amount or activity of SBEIIa protein in the grain that is less than 2% of the amount or activity in wild-type wheat grain, wheat flour derived from high amylose wheat having one or more, for example one or two, null mutations in the SBEIIa gene, and the like.

[0012] The present invention provides high amylose wheat flour having excellent properties as a raw material for bakery foods. The high amylose wheat flour of the present invention is characterized by having a gel syneresis rate of 5.8 to 8.5% as measured by the method described below.

[0013] The method for measuring the gel water separation rate of wheat flour in this specification is described below. In the following procedure, the mass of the test wheat flour is the mass when the moisture content is 14% by mass. <Method for measuring gel water separation rate> (procedure) 1. Measure the mass (W1) of the centrifuge tube. 2. Weigh out 3 g of test wheat flour into the centrifuge tube, then add pure water so that the total mass with the wheat flour is 12 g, and suspend the wheat flour. 3. The resulting suspension is mixed using a vortex mixer and then heated for 30 minutes at 95° C. At this time, the suspension is mixed using the vortex mixer 1 minute, 2 minutes, and 3 minutes after the start of heating. 4. After heating, the suspension is allowed to cool to room temperature. 5. After cooling, the mass (W2) of the centrifuge tube containing the suspension is measured, and then the tube is refrigerated at 4° C. for 3 days. 6. After refrigeration, the centrifuge tube is centrifuged (4255×g, 15 minutes) to separate the suspension into a gel layer and an aqueous layer. 7. The aqueous layer is removed, and the mass (W3) of the centrifuge tube including the remaining gel layer is measured. 8. Calculate the gel separation rate of the test wheat flour using the following formula. Gel water separation rate (%) = {(W3-W2) / (W2-W1)} x 100

[0014] The high amylose wheat flour of the present invention having the above-mentioned gel water separation rate can be produced by milling high amylose wheat grains according to a conventional method. At this time, the high amylose wheat flour having the above-mentioned gel water separation rate can be prepared by adjusting the conditions and number of milling steps, such as the breaking step, the grading step, the purification step, and the reduction step. At this time, it is easy to obtain wheat flour having the above-mentioned gel water separation rate by adjusting the number of passes through the smooth roll in particular. In addition, flour with a desired particle size can be obtained by adjusting the milling step as described above or classifying the ground product. Alternatively, the particle size of the flour can be adjusted by classifying the milled flour and separating it so that the particle size falls within the above-mentioned range.

[0015] The high amylose wheat flour of the present invention preferably has an average particle size of 20 to 110 μm, more preferably 60 to 100 μm. The average particle size in this specification refers to the volume mean diameter (MV) of particles calculated by a laser diffraction / scattering method, and can be measured using a commercially available laser diffraction / scattering type particle size distribution analyzer (e.g., Microtrack MT3000II; Microtrack Bell Corporation).

[0016] The high amylose wheat flour of the present invention may be wheat flour that essentially contains only the endosperm fraction of high amylose wheat kernels, or it may be wheat flour (e.g., whole wheat flour) that contains the endosperm fraction of high amylose wheat kernels as well as germ and bran fractions.

[0017] The high amylose wheat flour of the present invention described above is used as a raw material flour for bakery foods. Preferably, the raw material flour for bakery foods according to the present invention contains 20 to 100 mass% of the high amylose wheat flour of the present invention based on the total mass of its cereal flours and starches.

[0018] The raw material flour may contain other cereal flours than the high amylose wheat flour of the present invention. Examples of the other cereal flours include wheat flours other than the high amylose wheat flour of the present invention, rice flour, barley flour, waxy barley flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, bran flour, etc. The above-listed cereal flours can be used alone or in combination of two or more.

[0019] Preferably, the other cereal flour is a flour other than the high amylose wheat flour of the present invention. For example, the other cereal flour is a non-high amylose wheat flour (typically a wheat flour with an amylose content of less than 28% by mass). Examples of the non-high amylose wheat flour include strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole wheat flour, etc. These wheat flours can be used alone or in combination of two or more.

[0020] The raw material flour may further contain other ingredients that can be used in the manufacture of bakery foods, in addition to the cereal flours containing the high amylose wheat flour of the present invention, as necessary. Examples of the other ingredients include, but are not limited to, starches (unprocessed or processed starches), sugars, yeast or leavening agents, yeast food, baking soda, baking powder, and other leavening agents, egg products such as whole egg powder, egg yolk powder, and egg white powder, proteins such as gluten and soy flour, dairy products, oils and fats, additives such as emulsifiers, thickeners, sweeteners, flavorings, colorants, and ascorbic acid, inorganic salts such as salt, and enzymes. These other ingredients can be used alone or in combination of two or more. The amount of each of the other ingredients in the raw material flour can be appropriately determined depending on the type of the desired bakery food. The total content of the other ingredients in the raw material flour is preferably 50% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less, based on the total mass of the raw material flour. Therefore, the total content of cereal flours, including the high amylose wheat flour of the present invention, in the raw material flour is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more, of the total mass of the raw material flour.

[0021] The bakery food provided by the present invention can be produced according to a normal procedure, except that a raw material flour containing the high amylose wheat flour of the present invention is used. The types of bakery food produced are not particularly limited, but examples include bread, cake, cookies, pancakes, hotcakes, crepes, waffles, muffins, donuts, steamed bread (such as Chinese steamed buns), okonomiyaki, takoyaki, obanyaki, and taiyaki, among which bread and pancakes are preferred.

[0022] In one example of a method for producing bakery foods using the high amylose wheat flour of the present invention, a raw material flour containing the high amylose wheat flour of the present invention is mixed with water, fats and oils to prepare dough. As the water, water, milk, liquid egg and the like can be used. As the fats and oils, butter, salad oil, shortening and the like can be used. The blend of ingredients can be appropriately adjusted according to the type of bakery food to be produced. If necessary, the prepared dough can be fermented. The obtained dough can be divided or shaped as necessary and heated (e.g., baked, steamed, fried, etc.) to produce bakery foods. Alternatively, prior to the heating, the prepared dough can be stored refrigerated or frozen as it is or in a fermented or shaped state.

[0023] In one example, the bakery food provided by the present invention is a fermented bakery food. The fermented bakery food includes bread, and fermented confectioneries such as waffles and yeast donuts. Preferably, the fermented bakery food of the present invention is produced by subjecting a prepared dough to a primary fermentation, shaping, and secondary fermentation, and then baking. The fermented bakery food according to the present invention can be produced according to various conventional methods such as the straight dough method, sponge dough method, quick dough method, liquid dough method, and frozen dough method. EXAMPLES

[0024] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0025] 1) Preparation of high amylose wheat flour High amylose wheat (wheat with low SBEIIa expression level having SBEIIa mutant gene) was conditioned and milled. High amylose wheat flour (HAW; No. 1-6) was produced by adjusting the breaking, grading, purification, and reduction processes during milling. The amylose content of the produced wheat flour was measured using an amylose / amylopectin analysis kit (Megazyme). The average particle size of the wheat flour was measured by volume mean diameter (MV) using Microtrac MT3000II (Microtrac Bell Co., Ltd.).

[0026] 2) Measurement of gel water separation rate The gel water separation rate of the obtained wheat flour was measured according to the above-mentioned procedure. The wheat flour was weighed so that the dry weight was 2.58 g (3 g when converted to a moisture content of 14% by mass). The centrifuge used was Allegra X-30R (BECKMAN). For each test wheat flour, the average of the measured values ​​of all samples (n = 3 or 4) was calculated. For reference, the gel syneresis rate was measured using the same procedure for commercially available wheat flours (strong flour, medium flour, whole wheat flour, milled wheat flour, durum semolina, durum wheat flour, dry heat-treated wheat flour, and pregelatinized wheat flour).

[0027] The properties of the prepared high amylose wheat flour and the gel syneresis rate of commercially available wheat flour are shown in Table 1.

[0028] [Table 1]

[0029] 3) Production of bakery foods using high amylose wheat flour Test 1 Pancakes A raw material flour consisting of 80 parts by mass of weak flour and 20 parts by mass of HAW shown in Table 1, and a raw material flour consisting of HAW shown in Table 1 were prepared. 100 parts by mass of the raw material flour and 5 parts by mass of baking powder were put into a bowl and mixed, then 25 parts by mass of whole egg liquid, 75 parts by mass of milk, and an appropriate amount of water were added, and the mixture was stirred at 120 revolutions per minute using a whipper to prepare a dough having a viscosity of 8 to 12 Pa·s as measured by a B-type viscometer at a product temperature of 25°C. The amount of water added was adjusted so that the viscosity of the dough was in the above range. After the obtained dough was left to rest for 10 minutes, 55 g of the dough was poured onto a griddle set to a heating temperature of 180°C, and one side was baked for 3 minutes, and then the dough was turned upside down and baked for 3 minutes on the other side to produce pancakes.

[0030] The texture of the produced pancakes was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of the 10 panelists was calculated. The evaluation results are shown in Tables 2 and 3. <Evaluation criteria> 5 points: Much less messy than the control 4 points: Less messy than the control 3 points: Slightly less messy than the control 2 points: Same degree of messiness as the control 1 point: More mushy than the control

[0031] Test 2 Bread A raw material flour was prepared consisting of 70 parts by mass of strong flour and 30 parts by mass of HAW shown in Table 1. The raw material flour was used to produce bread by the straight method. The composition of the bread dough and the production process were as follows. [Dough composition: parts by mass] Wheat flour (strong flour 70, HAW30) 100 East 3 Salt 2 caster sugar 6 Skim milk powder 2 Fats and oils (shortening) 5 Wednesday 78~90 [Process] Mixing: 4 minutes on low speed → 10.5 minutes on medium-high speed Kneading temperature 27.5℃ Floor time (27℃ 75%) 60 minutes Divided weight 450g Bench time 20 minutes Proofing (38℃ 85%) 60 minutes Baking (200℃ / 230℃) 25 minutes

[0032] The texture of the produced bread was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0033] [Table 2]

[0034] [Table 3]

[0035] [Table 4]

Claims

1. Flour for bakery foods, comprising: The amylose content in the total starch analyzed by the Concanavalin A method is 40% by mass or more, and the gel water separation rate is 5.8 to 8.5%; The gel water separation rate is measured by the following procedures 1 to 8. Wheat flour:

1. Measure the mass (W1) of the centrifuge tube; 2. Weigh out 3 g of test wheat flour (based on a flour moisture content of 14% by mass) into the centrifuge tube, and then add pure water to make the total mass with the wheat flour 12 g, and suspend the wheat flour; 3. The obtained suspension is mixed with a vortex mixer, and then heated at 95°C for 30 minutes (at this time, the suspension is mixed with a vortex mixer 1 minute, 2 minutes, and 3 minutes after the start of heating); 4. After heating, the suspension is allowed to cool to room temperature; 5. The mass (W2) of the centrifuge tube containing the suspension after cooling is measured, and then the tube is refrigerated at 4° C. for 3 days; 6. After refrigeration, the centrifuge tube is centrifuged (4255×g, 15 minutes) to separate the suspension into a gel layer and an aqueous layer; 7. The water layer is removed, and the mass (W3) of the centrifuge tube including the remaining gel layer is measured; 8. Calculate the gel water separation rate of the test wheat flour according to the following formula: Gel water separation rate (%)={(W3−W2) / (W2−W1)}×100.

2. The flour according to claim 1, which is derived from modified wheat having low SBEIIa activity.

3. 2. The flour of claim 1, wherein the bakery food product is bread or pancake.

4. A method for producing bakery foods, comprising using a raw material flour containing the wheat flour for bakery foods according to any one of claims 1 to 3 in an amount of 20 to 100% by mass based on the total mass of cereal flours and starches.

5. The method of claim 4, wherein the bakery food product is bread or a pancake.

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