Wheat flour for breads or cakes, wheat flour composition for breads or cakes, mix for breads or cakes, dough for breads or cakes, breads or cakes, method for producing breads or cakes, and method for improving restorability of breads or cakes

Abstract

To provide a novel technology that enables improvement of restorability of breads or cakes.SOLUTION: The present technology provides a wheat flour for breads or cakes that has a median diameter of 20 μm or more and less than 60 μm and a damaged starch content of 10% or less and is derived from a two-grain type soft wheat. Use of the wheat flour according to the present technology enables improvement of restorability of produced breads or cakes.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to wheat flour for breads or cakes, wheat flour compositions for breads or cakes, mixes for breads or cakes, dough for breads or cakes, breads or cakes, methods for producing breads or cakes, and methods for improving the rehydration of breads or cakes. [Background technology]

[0002] The high resilience of breads and cakes, meaning they do not easily get crushed when pressed, increases their commercial value. For example, Patent Document 1 proposes a technique for improving the resilience of breads, in which rice flour-containing breads are blended with cellulose nanofibers (CNFs) to give them volume, excellent resilience, and improved texture in terms of moistness, crispness, and melt-in-the-mouth feel.

[0003] Furthermore, Patent Document 2 proposes a technique for producing cakes with excellent textures, such as softness, elasticity (restorability), melt-in-the-mouth texture, and moistness, by using natural starch, modified starch, and processed starch in a specific blending weight ratio. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2023-149380 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-82108 Summary of the Invention [Problem to be solved by the invention]

[0005] As mentioned above, technologies for improving the rehydration properties of breads and cakes are being developed, but the reality is that further development is desired.

[0006] Therefore, the main object of the present technology is to provide a novel technology for improving the reconstitution properties of breads and cakes. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the inventors of the present application succeeded in improving the rehydration properties of breads and cakes by using a specific wheat flour, and have completed the present technology. By improving the rehydration properties of breads and cakes, the present technology can maintain the quality of breads and cakes sold at retail stores and breads and cakes purchased by consumers for a longer period of time, and therefore the technology also contributes greatly to reducing food waste.

[0008] That is, in this technology, first, the median diameter is 20 μm or more and less than 60 μm, Damaged starch content is 10% or less, and To provide wheat flour for bread or cakes, which is derived from two-grain soft wheat. Next, the present technology provides a flour composition for bread or cakes, which contains the flour according to the present technology. The wheat flour composition according to the present technology can contain 1% by mass or more and 50% by mass or less of the wheat flour according to the present technology. The present technology also provides a bread or cake mix, a bread or cake dough, and breads or cakes using the wheat flour according to the present technology or the wheat flour composition according to the present technology.

[0009] The present technology provides a method for producing bread or cakes, which includes a step of heating dough prepared using the flour according to the present technology or the flour composition according to the present technology; and Provided is a method for improving the rehydration properties of breads or cakes, which includes a step of heating dough prepared using the wheat flour according to the present technology or the wheat flour composition according to the present technology. DETAILED DESCRIPTION OF THE INVENTION

[0010] Preferred embodiments for carrying out the present technology will be described below. Note that the embodiments described below are examples of typical embodiments of the present technology, and the scope of the present technology should not be construed as being narrow.

[0011] 1. Flour for bread or cakes The wheat flour according to the present technology is wheat flour for bread or cakes. The type of bread or cake is not particularly limited, and the wheat flour according to the present technology can be used as wheat flour for any type of bread or cake that requires rehydration properties.

[0012] Examples of breads include sliced ​​bread such as mountain-shaped bread and square bread; hard breads such as French bread; soft French bread; breads with fillings such as jam bread, cream bread, and bean paste bread; breads formed into special shapes such as butter rolls, rolls, and cornet; breads kneaded with chocolate chips, dried fruits such as raisins, and nuts; breads covered with a different dough such as melon bread; breads coated with chocolate; and others such as yeast donuts, pizza, Chinese steamed buns, steamed bread, fried bread, cooked bread, sweet bread, savory bread, and pão de queijo.

[0013] Examples of cakes include sponge cake, chiffon cake, hot cake, castella, steamed cake, souffle, taiyaki, imagawayaki, castella cake, waffles, and cake donuts.

[0014] In addition, for breads such as croissants and Danish pastries that have a layered structure using fats and oils such as margarine or fillings, and cakes such as pies that have a layered structure, a crispy, brittle texture is more important than resilience. Therefore, the present technology is particularly suitable for breads and cakes other than those that have a layered structure as a whole, but can also be used for breads and cakes that have a layered structure in part. Furthermore, in recent years, there has been a demand for croissants and the like that have both a brittle texture and the opposite, elastic, resilient texture, so the present technology can also be used to impart resilience to breads and cakes that have a layered structure as a whole.

[0015] (1) Median diameter The wheat flour according to the present technology is characterized by a median diameter of 20 μm or more and less than 60 μm. By setting the median diameter of the wheat flour within this range, the reconstitution properties of breads and cakes made using it can be improved. Furthermore, the fluffy texture (hereinafter also referred to as "fluffy"), moist texture (hereinafter also referred to as "moist"), and shape retention of breads and cakes can be improved. Furthermore, the deterioration of the fluffy texture, moist texture, and shape retention of breads and cakes over time can be suppressed.

[0016] The lower limit of the median diameter of the wheat flour according to the present technology is 20 μm or more, which can exhibit the functions and effects of the present technology, but is preferably 22 μm or more, more preferably 25 μm or more. The upper limit of the median diameter of the wheat flour according to the present technology is less than 60 μm, which can exhibit the functions and effects of the present technology, but is preferably 58 μm or less, more preferably 55 μm or less, even more preferably 50 μm or less, still more preferably 40 μm or less, and particularly preferably 30 μm or less.

[0017] The median diameter can be measured in a dry state using, for example, a "Laser Diffraction Particle Size Distribution Analyzer HELLOS & RODOS" manufactured by Nippon Laser Co., Ltd., and indicates the particle diameter corresponding to 50% of the cumulative analysis curve on a volume basis.

[0018] (2) Amount of damaged starch The wheat flour according to the present technology is characterized in that the amount of damaged starch is 10% or less. By setting the amount of damaged starch in the wheat flour to 10% or less, the reconstitution properties of breads and cakes made using the wheat flour can be improved. In addition, the fluffy texture, moist texture, and shape retention of breads and cakes can be improved. Furthermore, the deterioration of the fluffy texture, moist texture, and shape retention of breads and cakes over time can be suppressed.

[0019] The upper limit of the damaged starch content in the wheat flour according to the present technology is 10% or less so that the action and effect of the present technology can be exhibited, but is preferably 8% or less, more preferably 6% or less, and even more preferably 5% or less. The lower limit of the damaged starch content in the wheat flour according to the present technology is not particularly limited, and can be, for example, 1% or more.

[0020] The amount of damaged starch is the amount of starch in flour whose starch granules have been mechanically damaged by pressure, impact, etc., during wheat milling. The amount of damaged starch can be measured, for example, according to AACC Method 76-31. Specifically, only the damaged starch contained in a sample is degraded with fungal α-amylase into maltosaccharides and limit dextrins, which are then degraded to glucose with amyloglucosidase, and the resulting glucose is quantified. Alternatively, the amount of damaged starch can be measured using a commercially available kit (e.g., MegaZyme's Starch Damage Assay Kit).

[0021] (3) Origin The wheat flour according to the present technology is characterized by being derived from two-grain soft wheat. By producing breads and cakes using wheat flour derived from two-grain soft wheat, the reconstitution properties of breads and cakes can be improved. Furthermore, the fluffy texture, moist texture, and shape retention of breads and cakes can be improved. Furthermore, the deterioration of the fluffiness, moistness, and shape retention of breads and cakes over time can be suppressed.

[0022] Wheat is classified into one-grain, two-grain, timopheline, and common wheat varieties based on the number of chromosomes. The wheat flour according to the present invention is derived from two-grain wheat, which has 28 chromosomes. Examples of two-grain wheat include durum wheat and emmer wheat, and the present invention preferably uses durum wheat.

[0023] Furthermore, wheat can be divided into hard wheat, which has hard grains and a high protein content, soft wheat, which has soft grains and a low protein content, and intermediate wheat, which is between hard wheat and soft wheat. The flour according to the present technology is derived from soft wheat.

[0024] (4) Milling method The wheat flour milling method according to the present invention can be freely combined with conventional milling methods used for wheat flour, as long as the effects and advantages of the present invention are not impaired. Examples of wheat milling methods include roll milling, impact milling, and airflow milling.

[0025] 2. Flour composition for bread or cakes The flour for bread or cake according to the present technology can be distributed as the flour composition for bread or cake according to the present technology by adding other cereal flours that can be used in the production of bread or cake. The flour composition according to the present technology can be further added with other ingredients that can be used in the production of bread or cake to produce bread or cake.

[0026] (1) The amount of wheat flour according to the present technology used in the wheat flour composition The amount of the wheat flour according to the present technology used in the wheat flour composition according to the present technology can be freely set as long as it does not impair the action and effect of the present technology. The lower limit of the content of the wheat flour according to the present technology in the wheat flour composition according to the present technology is, for example, 1% by mass or more, preferably 3% by mass or more, more preferably 5% by mass or more, and even more preferably 10% by mass or more. By setting the lower limit of the content of the wheat flour according to the present technology in the wheat flour composition according to the present technology within this range, the resilience of breads and cakes produced using the same can be further improved. In addition, the fluffy texture, moist texture, and shape retention of breads and cakes can be further improved. Furthermore, the deterioration of the fluffiness, moistness, and shape retention of breads and cakes over time can be more reliably suppressed.

[0027] The upper limit of the content of the wheat flour according to the present technology in the wheat flour composition according to the present technology is, for example, 100% by mass or less, preferably 80% by mass or less, more preferably 60% by mass or less, and even more preferably 50% by mass or less. By setting the lower limit of the content of the wheat flour according to the present technology in the wheat flour composition according to the present technology within this range, the fluffy and moist texture of breads and cakes made using it can be improved.

[0028] The content of the wheat flour according to the present technology in the wheat flour composition is the amount per 100% by mass of the total raw grain flours used in producing breads or cakes. That is, when producing breads or cakes by adding raw grain flours to the wheat flour composition according to the present technology, the content of the wheat flour according to the present technology in the wheat flour composition according to the present technology may be greater than the aforementioned value, since it is the amount per 100% by mass of the total grain flours contained in the wheat flour composition according to the present technology and the grain flours added during production.

[0029] The details of the wheat flour according to the present technology are as described above, so a detailed description will be omitted here. Below, raw grain flours other than wheat flour for breads or cakes and other ingredients that can be used in the wheat flour composition according to the present technology will be described.

[0030] (2) Grain flour The cereal flour other than the wheat flour of the present technology that can be used in the wheat flour composition of the present technology can be freely selected from one or more cereal flours that can be used to make common breads and cakes. Examples include wheat flour other than the wheat flour of the present technology (strong flour, semi-strong flour, medium-strength flour, weak flour, whole wheat flour, and whole wheat flour derived from domestically produced or foreign wheat (e.g., North American or Australian)), barley flour, rye flour, oat flour, corn flour, white sorghum flour, rice flour, soybean flour, mung bean flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, and heat-treated flours thereof; starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch, and processed starches obtained by physically or chemically processing these starches.

[0031] 3. Bread or cake mix The flour for bread or cake according to the present technology and the flour composition according to the present technology can be distributed as a bread or cake mix by adding other ingredients that can be used in the production of bread or cake. The bread or cake mix according to the present technology can be further used to produce bread or cake by adding other optional ingredients that can be used in the production of bread or cake, or optional liquid ingredients such as water, eggs, milk, etc., as needed.

[0032] The bread or cake mixes of the present invention can contain one or more of the ingredients and additives commonly used in the production of breads and cakes, in any combination. For example, they can contain protein ingredients such as soy protein, wheat gluten, egg powder, and skim milk powder; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, and maltose; salts such as salt and calcium carbonate; baker's yeast, leavening agents, thickeners, emulsifiers, enzymes, pH adjusters, vitamins, yeast food, sweeteners, spices, seasonings, minerals, colorings, flavorings, nuts, dried fruits such as raisins, etc.

[0033] 4. Bread or cake dough, method for manufacturing bread or cake dough The dough for bread or cake according to the present technology is characterized by using the wheat flour according to the present technology, the wheat flour composition according to the present technology, or the mix for bread or cake according to the present technology. That is, the dough for bread or cake according to the present technology is a dough produced using the wheat flour according to the present technology, the wheat flour composition according to the present technology, or the mix for bread or cake according to the present technology.

[0034] The dough for bread or cakes according to the present technology can be distributed in a refrigerated, chilled, frozen, or other state, i.e., in the form of refrigerated dough balls, shaped refrigerated dough, frozen dough balls, shaped frozen dough, proofed frozen dough, refrigerated batter, frozen batter, etc.

[0035] The dough for bread or cake according to the present technology can be freely selected and used by a general method for producing dough for bread or cake. Specifically, for example, the wheat flour according to the present technology, the wheat flour composition according to the present technology, or the mix for bread or cake is mixed with a liquid ingredient such as water, whole eggs, milk, or the like, and other ingredients as needed, and kneaded as needed. In the case of bread, primary fermentation, division, shaping, secondary fermentation, etc. can be appropriately selected as needed. In addition, in the case of bread, general methods for producing dough for bread, such as the all-in-mix method, sponge dough method, frozen dough method, refrigerated fermentation method, straight method, no-time method, etc., can also be appropriately selected and used. In the case of cakes, general methods for producing dough for cakes, such as the all-in-mix method, separate mixing method, simultaneous mixing method, sugar batter method, and flour batter method, can also be appropriately selected and used.

[0036] 5. Breads or cakes, and methods for manufacturing breads or cakes The breads or cakes according to the present technology are characterized by using the wheat flour according to the present technology, the wheat flour composition according to the present technology, or the mix for breads or cakes according to the present technology. That is, the breads or cakes according to the present technology are breads or cakes produced using the wheat flour according to the present technology, the wheat flour composition according to the present technology, or the mix for breads or cakes according to the present technology.

[0037] The breads or cakes according to the present technology can be produced by freely selecting a general method for producing breads or cakes. Specifically, for example, the breads or cakes according to the present technology can be produced by at least performing the above-mentioned step of producing bread or cake dough and the step of producing breads or cakes using the bread or cake dough. In the step of producing breads or cakes using bread or cake dough, for example, the bread or cake dough according to the present technology can be subjected to primary fermentation, division, shaping, secondary fermentation, etc. as necessary, and then heated to produce breads or cakes. The heating method is not particularly limited, and one or more heating methods can be freely selected and used, such as baking, steaming, frying, microwave heating, etc., as long as they do not impair the effects of the present technology.

[0038] Breads or cakes generally lose physical properties such as resilience, shape retention, fluffiness, and moistness when stored (especially refrigerated or frozen). By using the wheat flour or wheat flour composition according to the present technology, the breads or cakes according to the present technology can prevent the loss of physical properties such as resilience, shape retention, fluffiness, and moistness even when stored refrigerated or frozen. Therefore, in the method for producing breads or cakes according to the present technology, a refrigerated storage step, a frozen storage step, a thawing step, and the like can be performed in appropriate combination.

[0039] 6. Method for improving the reconstitution of breads or cakes, method for improving the fluffy texture, method for improving the moist texture, method for improving shape retention, method for preventing the deterioration of the fluffy texture over time, method for preventing the deterioration of the moist texture over time, and method for preventing the deterioration of shape retention over time The methods for improving the reconstitution of breads or cakes, improving the fluffy texture, improving the moist texture, improving the shape retention, suppressing the decrease in the fluffy texture over time, suppressing the decrease in the moist texture over time, and suppressing the decrease in shape retention over time according to the present technology are methods that include a step of heating dough prepared using the wheat flour according to the present technology. That is, when breads or cakes are produced using the wheat flour according to the present technology, when breads or cakes are produced using the wheat flour composition according to the present technology, when breads or cakes are produced using the bread or cake mix according to the present technology, or when breads or cakes are produced using the bread or cake dough according to the present technology, the reconstitution, fluffy texture, moist texture, and shape retention of the produced breads or cakes can all be improved. Furthermore, the decrease in the fluffy texture, moist texture, and shape retention of the produced breads or cakes over time can be suppressed.

[0040] The wheat flour according to the present technology, the wheat flour composition according to the present technology, the bread or cake mix according to the present technology, the bread or cake dough according to the present technology, the method for manufacturing bread or cake dough according to the present technology, and the method for manufacturing bread or cake according to the present technology are the same as those described above, and therefore will not be described here.

[0041] The present technology can also be configured as follows. [1] Median diameter is 20 μm or more and less than 60 μm, Damaged starch content is 10% or less, and Flour for bread or cakes, derived from soft two-grain wheat. [2] A flour composition for bread or cakes, comprising the flour described in [1]. [3] The flour composition according to [2], containing the wheat flour in an amount of 1% by mass or more and 50% by mass or less. [4] A mix for bread or cakes, which uses the wheat flour described in [1] or the wheat flour composition described in [2] or [3]. [5] [1] A dough for bread or cakes, which uses the flour described in [1], the flour composition described in [2] or [3], or the mix for bread or cakes described in [4]. [6] Breads or cakes made using the flour described in [1], the flour composition described in [2] or [3], the bread or cake mix described in [4], or the bread or cake dough described in [5]. [7] A method for producing bread or cakes, comprising the step of heating dough prepared using the flour described in [1], the flour composition described in [2] or [3], or the bread or cake mix described in [4]. [8] A method for improving the rehydration of breads or cakes, comprising the step of heating dough prepared using the flour described in [1], the flour composition described in [2] or [3], or the bread or cake mix described in [4]. [9] A method for improving the fluffy texture of breads or cakes, comprising the step of heating dough prepared using the flour described in [1], the flour composition described in [2] or [3], or the bread or cake mix described in [4].

[10] A method for improving the moist texture of breads or cakes, comprising the step of heating dough prepared using the flour described in [1], the flour composition described in [2] or [3], or the mix for breads or cakes described in [4].

[11] A method for improving the shape retention of breads or cakes, comprising the step of heating dough prepared using the flour described in [1], the flour composition described in [2] or [3], or the bread or cake mix described in [4].

[12] A method for suppressing the deterioration over time of the fluffy texture of breads or cakes, comprising the step of heating dough prepared using the flour described in [1], the flour composition described in [2] or [3], or the bread or cake mix described in [4].

[13] A method for suppressing the deterioration of the moist texture of breads or cakes over time, comprising the step of heating dough prepared using the flour described in [1], the flour composition described in [2] or [3], or the mix for breads or cakes described in [4].

[14] A method for suppressing the deterioration of the shape retention of breads or cakes over time, comprising the step of heating dough prepared using the flour described in [1], the flour composition described in [2] or [3], or the bread or cake mix described in [4]. [Example]

[0042] The present technology will be described in more detail below based on examples. Note that the examples described below are examples of typical examples of the present technology, and the scope of the present technology should not be construed as being narrow.

[0043] In the following experimental examples, the influence of differences in wheat flour used in producing breads or cakes on the physical properties of the breads or cakes was investigated.

[0044] <Raw materials> The flours used in the examples are shown in Table 1 below.

[0045] [Table 1]

[0046] The wheat flour A used was "King Star" manufactured by Showa Sangyo Co., Ltd. The wheat flour B used was "Gekkeikan" manufactured by Showa Sangyo Co., Ltd.

[0047] [Wheat flour manufacturing method 1-4] Soft wheat of the two-grain variety was roll-milled and repeatedly sieved to produce flour 1 and flour 2. Soft wheat of the two-grain variety was also milled using a rotor mill ("ZM200" manufactured by Retsch Co., Ltd.) to produce flour 3 and flour 4.

[0048] <Experimental Example 1> In Experimental Example 1, white bread was produced as an example of bread.

[0049] (1) Bread production Using the ingredients listed in Table 2 below and carrying out the steps listed in Table 2 below, bread was produced using the no-time straight method.

[0050] (2) Evaluation The reconstitution rate of the produced bread one day after production was measured under the following conditions. Furthermore, the texture and shape retention one and three days after production were evaluated by a panel of 10 experts according to the following criteria, and an average score was calculated. Furthermore, (texture score after one day) - (texture score after three days) was calculated as an index of staling resistance. The smaller the calculated value, the less change there was over time, and the higher the staling resistance was judged to be.

[0051] [Recovery rate] The bread was sliced ​​into 20mm thick pieces, and the recovery rate of the center of the crumb of the sliced ​​bread was measured under the following conditions. In a repeated compression measurement test using a Texture Analyzer, in a graph with time on the horizontal axis and stress on the vertical axis, the value obtained by dividing the "time to reach the peak in the second cycle" by the "time to reach the peak in the first cycle" is generally called "elasticity," but in this technology, this value was called the "recovery rate." Equipment used: Texture Analyzer XTplus type (manufactured by Stable micro systems) Plunger used: φ20mm, cylinder type Plunger speed: 2mm / s Measurement method: 50% compression x 2 cycles

[0052] [Texture] 5: Very soft and moist, very good 4: Fluffy and moist, good 3: Fluffy and slightly moist, somewhat good 2: The fluffy feeling and moist feeling are somewhat weak, so it is slightly poor. 1: Poor quality, not fluffy or moist

[0053] [Shape retention] 5: No wrinkles or sinking, very good 4: Almost no wrinkles or sinking, good 3: Some wrinkles and sinking are observed, but in good condition 2: Wrinkles and sinking are observed, slightly poor 1: Many wrinkles and sinking, poor quality

[0054] (3) Results The evaluation results are shown in Table 2 below. [Table 2]

[0055] (4) Discussion As shown in Table 2, when Examples 1 to 5 were compared with the Comparative Example, Examples 1 to 5, which used wheat flour 1 derived from two-grain soft wheat, with a median diameter of 20 μm or more and less than 60 μm and a damaged starch content of 10% or less, were better in all evaluations. The differences were particularly notable in texture after 3 days, aging resistance, reconstitution rate, shape retention after 1 day, and shape retention after 3 days.

[0056] Comparing the examples, it was found that texture improved with increasing amount of Wheat Flour 1, but slightly decreased when the amount of Wheat Flour 1 was too high. It was also found that aging resistance, reconstitution rate, and shape retention improved with increasing amount of Wheat Flour 1.

[0057] <Experimental Example 2> In Experimental Example 2, roll bread was produced as an example of bread.

[0058] (1) Bread production Roll bread was produced by the straight method using the materials listed in Table 3 below and by carrying out the steps listed in Table 3 below.

[0059] (2) Evaluation The texture, shape retention, and aging resistance of the produced roll bread were evaluated 1 day and 3 days after production using the same method as in Experimental Example 1. The reconstitution rate 1 day after production was also measured using the following method.

[0060] [Recovery rate] The roll bread was sliced ​​from the bottom into 20 mm thick slices, and the recovery rate of the central part of the crumb of the sliced ​​roll bread was measured under the same conditions as in Experimental Example 1.

[0061] (3) Results The results are shown in Table 3 below. [Table 3]

[0062] (4) Discussion As shown in Table 3, when Examples 7 to 10 were compared with the comparative example, Examples 7 to 10, which used wheat flour 2 derived from two-grain soft wheat, with a median diameter of 20 μm or more and less than 60 μm and a damaged starch content of 10% or less, were all evaluated as being better, just like the bread of Experimental Example 1.

[0063] Comparing the examples, it was found that texture improved with increasing amount of wheat flour 2, but slightly decreased when the amount of wheat flour 2 was too high. It was also found that aging resistance, reconstitution rate, and shape retention improved with increasing amount of wheat flour 2.

[0064] <Experimental Example 3> In Experimental Example 3, bean-jam bread was produced as an example of bread.

[0065] (1) Bread production Anpan was produced by using the ingredients listed in Table 4 below and carrying out the steps listed in Table 4 below.

[0066] (2) Evaluation The texture, shape retention, and staling resistance of the produced bean-jam buns were evaluated 1 and 3 days after production using the same methods as in Experimental Example 1. The reconstitution rate 1 day after production was also measured using the following method.

[0067] [Recovery rate] The bean-jam bun was sliced ​​from the bottom to a thickness of 20 mm, and the restoration rate of the central part of the crumb in the sliced ​​bean-jam bun without bean paste was measured under the same conditions as in Experimental Example 1.

[0068] (3) Results The results are shown in Table 4 below. [Table 4]

[0069] (4) Discussion As shown in Table 4, when Examples 12 to 14 were compared with the comparative examples, Example 12 and Comparative Example 3 were evaluated as being equivalent only in terms of texture after one day. However, in terms of other evaluations, Examples 12 to 14, which used wheat flour 3 derived from two-grain soft wheat, with a median diameter of 20 μm or more and less than 60 μm, and with a damaged starch content of 10% or less, were better, just like the bread of Experimental Example 1 and the roll bread of Example 2.

[0070] Comparing the examples, it was found that the texture improved with increasing amount of wheat flour 3, but decreased slightly when too much wheat flour 3 was used. It was also found that the aging resistance, reconstitution rate, and shape retention improved with increasing amount of wheat flour 3.

[0071] <Experimental Example 4> In Experimental Example 4, yeast doughnuts were produced as an example of bread.

[0072] (1) Bread production Yeast donuts were produced using the ingredients listed in Table 5 below and following the steps listed in Table 5 below.

[0073] (2) Evaluation The texture, shape retention, and staling resistance of the produced yeast donuts were evaluated 1 day and 3 days after production using the same method as in Experimental Example 1. The reconstitution rate 1 day after production was also measured using the following method.

[0074] [Recovery rate] The yeast doughnuts were sliced ​​from the bottom to a thickness of 20 mm, and the rehydration rate of the central part of the crumb of the sliced ​​yeast doughnuts was measured under the same conditions as in Experimental Example 1.

[0075] (3) Results The results are shown in Table 5 below. [Table 5]

[0076] (4) Discussion As shown in Table 5, when comparing the Examples and Comparative Examples, similar to the bread of Experimental Example 1, the roll bread of Experimental Example 2, and the bean-jam bun of Experimental Example 3, the Examples using wheat flour 2 or 4 derived from two-grain soft wheat, with a median diameter of 20 μm or more and less than 60 μm and a damaged starch content of 10% or less, were better in all evaluations except for the texture after one day.

[0077] <Experimental Example 5> In Experimental Example 5, a sponge cake was produced as an example of cakes.

[0078] (1) Cake production A sponge cake was produced using the ingredients shown in Table 6 below and by carrying out the steps shown in Table 6 below. The sponge cake was stored refrigerated at 5°C.

[0079] (2) Evaluation The shape retention of the produced sponge cakes was evaluated after 1 day and 3 days of refrigerated storage in the same manner as in Experimental Example 1. In addition, the restoration rate after 1 day of refrigerated storage was measured using the following method.

[0080] [Recovery rate] The convex parts on the top surface of cakes were scraped off, and sliced ​​to a thickness of 15 mm from the top (size: 3 cm x 3 cm), and the recovery rate of the crumb on the side opposite the surface was measured under the following conditions. In repeated compression measurement tests using a Texture Analyzer, in a graph with time on the horizontal axis and stress on the vertical axis, the value obtained by dividing the "time to reach the peak in the second cycle" by the "time to reach the peak in the first cycle" is generally called "elasticity," but in this technology, this was called the "recovery rate." Equipment used: Texture Analyzer XTplus type (manufactured by Stable micro systems) Plunger used: φ10mm, cylinder type Plunger speed: 2mm / s Measurement method: 50% compression x 2 cycles

[0081] (3) Results The results are shown in Table 6 below. [Table 6]

[0082] (4) Discussion As shown in Table 6, when comparing the Examples and Comparative Examples, similar to the breads of Experimental Examples 1 to 4, the Example using wheat flour 2 derived from two-grain soft wheat, with a median diameter of 20 μm or more and less than 60 μm and a damaged starch content of 10% or less, was better in all evaluations.

[0083] Comparing the examples, it was found that the reconstitution rate was good regardless of the amount of wheat flour 2 blended, and the shape retention improved as the amount of wheat flour 2 blended increased.

[0084] <Experimental Example 6> In Experimental Example 6, a chiffon cake was produced as an example of cakes.

[0085] (1) Cake production Chiffon cakes were produced using the ingredients listed in Table 7 below and by carrying out the steps listed in Table 7 below. The chiffon cakes were frozen and stored at -20°C for 2 weeks, then refrigerated and thawed at 5°C before being served for tasting.

[0086] (2) Evaluation The shape retention of the produced chiffon cakes was evaluated one day and three days after refrigeration and thawing using the same method as in Experimental Example 1. The restoration rate one day after refrigeration and thawing was also measured using the same method as in Experimental Example 5.

[0087] (3) Results The results are shown in Table 7 below. [Table 7]

[0088] (4) Discussion As shown in Table 7, when comparing the Examples and Comparative Examples, the Examples using wheat flour 2, which was derived from two-grain soft wheat, had a median diameter of 20 μm or more and less than 60 μm, and had a damaged starch content of 10% or less, achieved better results in all evaluations, as with the breads of Experimental Examples 1 to 4 and the cakes of Experimental Example 5. It was also found that the reconstitution rate improved with the amount of wheat flour 2 added. Shape retention improved with the amount of wheat flour 2 added, but was slightly reduced when the amount of wheat flour 2 was too high.

[0089] <Experimental Example 7> In Experimental Example 7, waffles were produced as an example of cakes.

[0090] (1) Cake production Waffles were produced using the ingredients listed in Table 8 below and by carrying out the steps listed in Table 8 below.

[0091] (2) Evaluation After baking, the produced waffles were packaged and stored for 3 days, and then the texture and shape retention were evaluated in the same manner as in Experimental Example 6.

[0092] (3) Results The results are shown in Table 8 below. [Table 8]

[0093] (4) Discussion As shown in Table 8, when comparing the Examples and Comparative Examples, similar to the breads of Experimental Examples 1 to 4 and the cakes of Experimental Examples 5 and 6, the Examples using wheat flour 2 derived from two-grain soft wheat, with a median diameter of 20 μm or more and less than 60 μm and a damaged starch content of 10% or less, were better in all evaluations.

[0094] Comparing the examples, it was found that both the texture and shape retention improved with increasing amount of wheat flour 2.

[0095] <Experimental Example 8> In Experimental Example 8, obanyaki cakes were produced as an example of cakes.

[0096] (1) Cake production Obanyaki were produced using the ingredients listed in Table 9 below and by carrying out the steps listed in Table 9 below. The obanyaki were stored refrigerated at 5°C, heated in a microwave oven (600W for 30 seconds per piece), and then served for tasting.

[0097] (2) Evaluation The produced obanyaki was evaluated for texture and aging resistance one day and three days after production using the same method as in Experimental Example 1.

[0098] (3) Results The results are shown in Table 9 below. [Table 9]

[0099] (4) Discussion As shown in Table 9, when comparing the Examples and Comparative Examples, similar to the breads of Experimental Examples 1 to 4 and the cakes of Experimental Examples 5 to 7, the Examples using wheat flour 2 derived from two-grain soft wheat, with a median diameter of 20 μm or more and less than 60 μm and a damaged starch content of 10% or less, were better in all evaluations.

Claims

1. A median diameter of 20 μm or more and less than 60 μm, The amount of damaged starch is 10% or less, and Flour for bread or cakes, derived from soft two-grain wheat.

2. A flour composition for bread or cakes, comprising the flour according to claim 1.

3. The flour composition according to claim 2, containing the wheat flour in an amount of 1% by mass or more and 50% by mass or less.

4. A mix for bread or cakes, which uses the wheat flour according to claim 1 or the wheat flour composition according to claim 2 or 3.

5. 4. A dough for bread or cakes, which uses the wheat flour according to claim 1 or the wheat flour composition according to claim 2 or 3.

6. Breads or cakes, in which the wheat flour according to claim 1 or the wheat flour composition according to claim 2 or 3 is used.

7. A method for producing bread or cake, comprising a step of heating dough prepared using the flour according to claim 1 or the flour composition according to claim 2 or 3.

8. A method for improving the rehydration properties of breads or cakes, comprising the step of heating dough prepared using the wheat flour according to claim 1 or the wheat flour composition according to claim 2 or 3.

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