Method for producing frozen bakery food dough

Abstract

To achieve quality improvement of bread obtained from frozen bakery food dough containing high-amylose wheat flour.SOLUTION: A method for producing a bakery food using frozen bakery food dough comprises fermenting thawed frozen bakery food dough and heating the fermented dough, wherein the frozen bakery food dough comprises high-amylose wheat flour in an amount of 50 mass% or more relative to the total mass of cereal flour, and further comprises 2 to 20 pts.mass of gluten per 100 pts.mass of the total mass of cereal flour, and the high-amylose wheat flour is a wheat flour having an amylose content of 40 mass% or more in the total starch as analyzed by the concanavalin A method.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a frozen bakery food dough containing high-amylose wheat flour and a method for producing a bakery food using the same. [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 introducing a mutation into an enzyme involved in 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 encoding the starch branching enzyme SBEIIa, reducing SBEIIa activity and resulting in a high amylose content in the starch contained in the grain. Such high-amylose wheat flour is a promising dietary fiber material.

[0003] The aforementioned Non-Patent Document 2 describes bread made from high-amylose wheat. Patent Document 5 describes that bakery foods with excellent dough processability and a good texture can be produced by using a bakery flour composition containing flours containing 30 to 100% by mass of high-amylose wheat flour and 0.05 to 5 parts by mass of gliadin per 100 parts by mass of the flour. Patent Document 6 describes a flour composition for Chinese buns containing flours containing 15 to 100% by mass of high-amylose wheat flour and 1 to 10 parts by mass of gluten per 100 parts by mass of the flour.

[0004] Bakery food dough is often stored frozen and thawed as needed before baking. However, bread made from frozen dough tends to have less volume and a poorer texture than bread made from unfrozen dough. Furthermore, bread made from frozen dough generally dries out easily, resulting in a dry texture, especially when sold unpackaged in bakeries. Patent Document 7 describes a method for producing high-hydration bread dough by first mixing ingredients containing flour, freeze-resistant baker's yeast, hydroxypropylated phosphate cross-linked starch, gluten, ascorbic acid, and water under specific conditions, then adding flour and salt and secondly mixing the resulting mixture under specific conditions, fermenting the mixture, and freezing it. This method prevents syneresis upon thawing even after long-term frozen storage, and produces a high-volume bread when cooked after thawing. [Prior art documents] [Patent documents]

[0005] [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] Japanese Patent Application Publication No. 2023-118310 [Patent Document 6] Japanese Patent Publication No. 2023-098082 [Patent Document 7] Japanese Patent Application Publication No. 2023-145876 [Non-patent literature]

[0006] [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]

[0007] The inventors have found that the problems associated with frozen bakery food dough described above are more likely to occur in dough containing high-amylose wheat flour than in ordinary dough made from non-high-amylose wheat flour. The present invention relates to improving the quality of bread made from frozen bakery food dough containing high-amylose wheat flour. [Means for solving the problem]

[0008] As representative embodiments of the present invention, the following are provided. [1] A method for producing a bakery food product using frozen bakery food dough, the method comprising: Proofing thawed frozen bakery food dough; heating the leavened dough; Including, The frozen bakery food dough contains 50% by mass or more of high-amylose wheat flour in the total mass of the flour, and 2 to 20 parts by mass of gluten per 100 parts by mass of the total mass of the flour, The high amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method. method. [2] The method described in [1], wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity. [3] The method according to [1] or [2], wherein the frozen bakery food dough further contains an oxidizing agent. [4] The method according to [3], wherein the oxidizing agent is one or more selected from the group consisting of ascorbic acid and glucose oxidase. [5] A frozen bakery food dough, The total mass of the flour contains 50% by mass or more of high amylose wheat flour, and Contains 2 to 20 parts by mass of gluten per 100 parts by mass of the total mass of the flour, The high amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method, The frozen bakery food dough is thawed, fermented, and then heated to produce the bakery food. Frozen bakery food dough. [6] The dough described in [5], wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity. [7] The dough described in [5] or [6], further containing an oxidizing agent. [8] The dough described in [7], wherein the oxidizing agent is one or more selected from the group consisting of ascorbic acid and glucose oxidase. [Effects of the Invention]

[0009] The bread made from the frozen bakery food dough provided by the present invention is rich in dietary fiber due to the high-amylose wheat flour it contains, and the bread made from the frozen bakery food dough has excellent volume and texture, and is less likely to become dry over time. DETAILED DESCRIPTION OF THE INVENTION

[0010] As used herein, "bakery foods" (or simply "bakery") refer to foods produced by fermenting and heating (for example, baking, steaming, frying, etc.) dough containing cereal flour. Bakery foods provided by the present invention are not particularly limited and can be selected as appropriate, and examples include breads such as white bread (square white bread, English bread, etc.), rolls (butter rolls, etc.), sweet breads, savory breads, hard breads (French bread, German bread, hard rolls, semi-hard rolls, etc.), croissants, Danish pastries, brioche, bagels, focaccia, naan, and pita bread; pizza; Chinese buns; and fermented sweets such as panettone, kugelhopf, stollen, waffles, and donuts. Of these, rolls, hard rolls, semi-hard rolls, sweet breads, savory breads, croissants, Danish pastries, brioche, bagels, pizza, and focaccia are preferred bakery foods for the present invention.

[0011] As used herein, high-amylose wheat flour refers to wheat flour with 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 of the total starch contained in the wheat flour. The amylose content of wheat flour in this specification is defined as the value determined by analysis using the concanavalin A (ConA) method and can be measured, for example, by analyzing the wheat flour using an amylose / amylopectin assay kit (AMYLOSE / AMYLOPECTIN ASSAY KIT) from Megazyme. Conventional methods for analyzing amylose content include (1) methods utilizing the high iodine-binding ability of amylose (iodine affinity assays; e.g., amperometric titration, colorimetry, AACC61-03 method, etc.) and (2) methods utilizing 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 containing 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 assay, 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 assay, and less than 28% by mass when measured by the ConA method.

[0012] Examples of high-amylose wheat flour include wheat flour derived from modified wheat with reduced activity of the starch branching enzyme SBEIIa. Examples of such modified wheat flour include wheat flour derived from high-amylose wheat with 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 in which the amount or activity of SBEIIa protein in the grain is less than 2% of the amount or activity in wild-type wheat grain, and wheat flour derived from high-amylose wheat with null mutations in one or more, for example, one or two, SBEIIa genes.

[0013] High-amylose wheat flour can be produced by milling high-amylose wheat grains according to conventional procedures. The high-amylose wheat flour used in the present invention may be wheat flour that essentially contains only the endosperm fraction of high-amylose wheat grains, or may be wheat flour (e.g., whole wheat flour) that contains the endosperm fraction of high-amylose wheat grains as well as germ and bran fractions.

[0014] The present invention provides a frozen bakery food dough containing high-amylose wheat flour, and a method for producing bakery foods using the same. The frozen bakery food dough provided by the present invention is produced from a raw material flour containing high-amylose wheat flour. The content of high-amylose wheat flour in the raw material flour of the frozen bakery food dough is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 60 to 80% by mass, of the total mass of the cereal flour contained in the raw material flour.

[0015] The raw material flour may contain other cereal flours besides the high-amylose wheat flour. Examples of such other cereal flours include wheat flours other than the high-amylose wheat flour, rye flour, barley flour, corn flour, rice flour, buckwheat flour, bran flour, etc., and any one or more of these can be used. Preferably, the other cereal flour is wheat flour other than the high-amylose wheat flour. For example, the other cereal flour is non-high-amylose wheat flour (typically wheat flour with an amylose content of less than 28% by mass). Examples of non-high-amylose wheat flour include hard flour, semi-hard flour, medium-strength flour, soft flour, durum flour, and whole wheat flour. These wheat flours can be used alone or in combination of two or more. Among these, wheat flours commonly used in bakery production, such as hard flour, semi-hard flour, and mixtures thereof, are preferred.

[0016] The total content of cereal flours, including the high-amylose wheat flour and other cereal flours, in the raw material flour is preferably 50% by mass or more, and more preferably 60% by mass or more, of the total mass of the raw material flour.

[0017] The frozen bakery food dough of the present invention contains gluten. Examples of gluten include active gluten and live gluten, and commercially available products can be used. The gluten content (dry substance amount) in the frozen bakery food dough of the present invention is preferably 2 to 20 parts by mass, more preferably 3 to 10 parts by mass, and even more preferably 4 to 10 parts by mass per 100 parts by mass of the total mass of the cereal flour contained in the raw material flour of the dough. If the amount of gluten is too little or too much, the effect of improving the volume and texture of bread made from the frozen bakery food dough will be insufficient. The above gluten content does not include the content of gluten derived from the cereal flour (wheat flour, etc.) contained in the raw material flour of the frozen bakery food dough.

[0018] Preferably, the frozen bakery food dough of the present invention contains an oxidizing agent. The type of oxidizing agent is not particularly limited as long as it can increase the disulfide bonds of gluten. Examples of the oxidizing agent include ascorbic acid, cystine, potassium bromate, and glucose oxidase. Of these, ascorbic acid and glucose oxidase are preferred. These oxidizing agents can be used alone or in combination of two or more. The use of the oxidizing agent further improves the volume and texture of bread made from the frozen bakery food dough.

[0019] The content of the oxidizing agent in the frozen bakery food dough of the present invention can be adjusted depending on the type of oxidizing agent. For example, the content of the oxidizing agent in the dough is preferably 50 to 250 ppm, more preferably 60 to 200 ppm, for ascorbic acid, and preferably 10 to 1000 ppm, more preferably 50 to 300 ppm, for glucose oxidase, relative to the total mass of the grain flour contained in the raw material flour of the dough.

[0020] The frozen bakery food dough of the present invention can contain ingredients other than the above-mentioned high-amylose wheat flour, starch, and gluten. These ingredients include, but are not limited to, ingredients commonly used in the production of bakery foods, such as starch (unprocessed or processed starch); sugars; yeast and leavening agents; yeast food; leavening agents such as baking soda and baking powder; egg products such as whole egg powder, egg yolk powder, and egg white powder; proteins such as soy flour; dairy products; oils and fats; additives such as emulsifiers, thickeners, sweeteners, flavorings, and coloring agents; inorganic salts such as salt; and enzymes. These other ingredients can be used alone or in combination. Preferably, the frozen bakery food dough is substantially free of gliadins other than those derived from the above-mentioned flour and gluten. Also preferably, the frozen bakery food dough contains less than 1 part by mass, more preferably less than 0.5 parts by mass, of hydroxypropylated phosphate cross-linked starch per 100 parts by mass of the total mass of the cereal flour contained in the raw material flour of the dough, and even more preferably is substantially free of hydroxypropylated phosphate cross-linked starch.

[0021] The high-amylose wheat flour, optionally mixed with other cereal flours, can be used as the raw material flour for the frozen bakery food dough of the present invention. Alternatively, the raw material flour can be prepared by mixing the high-amylose wheat flour with gluten and, optionally, other cereal flours, an oxidizing agent, or other ingredients. Alternatively, the gluten, oxidizing agent, and other ingredients may each be contained in the raw material flour for the frozen bakery food dough beforehand, or may be added to the raw material flour during dough preparation.

[0022] The frozen bakery food dough of the present invention can be produced according to a conventional recipe appropriate for the type of bakery food to be produced, except for using a raw material flour containing the high amylose wheat flour. The dough can be produced according to various conventional methods, such as the straight dough method, sponge dough method, quick dough method, or liquid dough method. For example, the raw material flour containing the high amylose wheat flour is mixed with water and, if necessary, auxiliary ingredients (oils and fats, sugar, salt, eggs, etc.) to prepare a dough. The prepared dough is then fermented (primary fermentation). If necessary, the fermented dough may be divided or shaped. The frozen bakery food dough of the present invention can be produced by freezing the obtained dough. The dough can be frozen according to conventional methods, for example, by quick-freezing the dough. The produced frozen dough can be thawed as needed and used to produce bakery foods.

[0023] The frozen bakery food dough of the present invention is dough that has been frozen after primary fermentation but has not undergone secondary fermentation. Therefore, when producing bakery foods using the frozen bakery food dough of the present invention, the thawed dough is fermented (secondary fermentation). If necessary, the thawed dough may be divided or shaped before the secondary fermentation. The fermented dough can then be heated to produce the bakery food of the present invention. Examples of heating methods include baking, steaming, and frying, with baking being preferred. The secondary fermentation and heating of the dough can be carried out according to conventional methods. For example, a commonly used proofer can be used for the secondary fermentation. [Example]

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

[0025] material High-amylose wheat flour (HAW): Flour obtained from wheat grains with a mutant SBEIIa gene and low SBEIIa expression levels. Amylose content: 49.9% by mass (of total starch). ·Strong flour: Flour derived from 1CW (No.1 Canada Wheat). Amylose content: 25.1% by mass (in total starch). Gluten: H-10 (Ogawa Flour Mills) The amylose content was measured using an amylose / amylopectin analysis kit (Megazyme).

[0026] Test Example 1: Production of roll bread Frozen dough was prepared and used to make rolls. The dough formulation, frozen dough preparation process, and bread production process from the frozen dough were as follows.

[0027] [Dough composition: parts by mass] Wheat flour (see Table 1) 100 Gluten Table 1 Sodium Ascorbate Table 1 Glucose oxidase (GOX) Table 1 Emulsifier 0.3 East 6 1.5 tablespoons salt Caster sugar 15 Skim milk powder 3 Fats and oils (margarine) 10 Fats and oils (shortening) 5 10 whole eggs Wednesday 66~73

[0028] [Process] (1) Preparation of frozen dough Mix (add oil) at low speed for 5 minutes →(Oil / fat addition) Low speed 8 minutes Medium low speed 5-7 minutes Baking temperature 24℃ Floor time (27°C / 75%): 20 minutes Divided weight 50g Bench time: 15 minutes Molded One Knot (50g / piece) Quick freeze (-40℃ shock freezer) for 30 minutes Store frozen (-20°C) for 1 week (2) Roll bread production Thawing (20℃・50%) 90~120 minutes Proofing (38℃, 85%) 60-70 minutes Bake (220℃ / 200℃) for 7-8 minutes

[0029] Ten trained panelists evaluated the volume and texture (crispness, melt-in-the-mouth) of bread 30 minutes after baking, as well as the durability of the texture over time (dryness) of bread left unpackaged at room temperature for 6 hours after baking, using the following criteria. For bread volume, the score given by the most number of people was used. For bread texture and durability over time, the average scores of the 10 panelists were calculated. <Evaluation criteria> volume 5 points: More volume than the control 4 points: Slightly more volume than the control 3 points: Equivalent volume to the control 2 points: Slightly less volume than the control 1 point: Less volume than the control Texture (crispness) 5 points: better than control 4 points: slightly better than the control 3 points: Equivalent to control 2 points: slightly worse than the control 1 point: worse than control Texture (melts in the mouth) 5 points: better than control 4 points: slightly better than the control 3 points: Equivalent to control 2 points: slightly worse than the control 1 point: worse than control Texture durability over time (dryness) 5 points: Better than the control (not dry) 4 points: slightly better than the control 3 points: Equivalent to control 2 points: Slightly worse than the control (dry) 1 point: worse than control

[0030] The evaluation results are shown in Table 1. When gluten was not added, bread made from the frozen dough containing high-amylose wheat flour in Comparative Example 1 had less volume and a worse texture than regular bread made from frozen dough using non-high-amylose wheat flour in Reference Example 1 (control). However, when a specific amount of gluten was added to the frozen dough containing high-amylose wheat flour (Production Examples 1 to 8), the volume and texture of the bread, as well as the durability of the texture over time, were improved, and the quality was improved compared to bread made from non-high-amylose wheat flour in Reference Example 1 (control). On the other hand, in the case of frozen dough that did not contain high-amylose wheat flour, adding an equal amount of gluten did not improve the volume and texture of the bread (Reference Example 2), and in fact the quality was lower than that of the bread without added gluten in Reference Example 1 (control). These results indicated that the combination of high-amylose wheat flour and a specific amount of gluten had a synergistic effect on improving the quality of frozen dough.

[0031] [Table 1]

Claims

1. A method for producing a bakery food product using frozen bakery food dough, the method comprising: Proofing thawed frozen bakery food dough; heating the leavened dough; Including, The frozen bakery food dough contains 50% by mass or more of high-amylose wheat flour in the total mass of the flour, and 2 to 20 parts by mass of gluten per 100 parts by mass of the total mass of the flour, The high amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method. method.

2. The method of claim 1, wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.

3. The method of claim 1 , wherein the frozen bakery food dough further comprises an oxidizing agent.

4. 4. The method of claim 3, wherein the oxidizing agent is one or more selected from the group consisting of ascorbic acid and glucose oxidase.

5. 1. A frozen bakery food dough comprising: The total mass of the flour contains 50% by mass or more of high amylose wheat flour, and Contains 2 to 20 parts by mass of gluten per 100 parts by mass of the total mass of the flour, The high-amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the Concanavalin A method, The frozen bakery food dough is thawed, fermented, and then heated to produce the bakery food. Frozen bakery food dough.

6. The dough according to claim 5, wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.

7. The dough of claim 5, further comprising an oxidizing agent.

8. The dough according to claim 7, wherein the oxidizing agent is one or more selected from the group consisting of ascorbic acid and glucose oxidase.

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