Improvement of wheat flour and the use of the improved wheat flour

Abstract

This invention provides a strong wheat flour suitable for use in bakery products and the like, with improved quality regardless of the origin of the wheat used as raw material. [Solution] The raw material is durum wheat (excluding Australian wheat), and the median diameter is 20 μm or more and 60 μm or less. The manufacturing method for flour with a median diameter of 20 μm or more and 60 μm or less includes the step of grinding flour made from durum wheat (excluding Australian wheat) to obtain ground flour.

Description

Technical Field

[0001] The present invention relates to the improvement of wheat flour, and more particularly to the improvement of strong wheat flour suitable for use in bakery products and the like.

Background Art

[0002] Generally, for bakery products such as bread, yeast donuts, pizza, etc., strong flour made from hard wheat as a raw material is used. Strong flour contains a large amount of protein (glutenin, gliadin), and when water is added to knead it, gluten rich in viscoelasticity is obtained. In bakery products characterized by using such strong flour as the main component, on the one hand, there were also problems such as the dough elasticity being too strong or the texture of the obtained bakery product being too hard. Therefore, conventionally, technological development has been promoted to improve the workability during dough production of bakery products and to improve the texture.

[0003] Regarding such problems, for example, Patent Document 1 (International Publication WO2021 / 140599) discloses "wheat flour for producing bakery products using dough, the wheat flour for bakery products having the following characteristics. 1) It contains more than 0% by mass and 25% by mass or less of wheat flour A derived from hard wheat produced in Australia having a protein content of 10.8 to 14.5% by mass. 2) The median diameter is 45 to 90 μm. 3) The amount of damaged starch is 4.0 to 9.0% by mass. 4) The ash content is 0.35 to 0.50% by mass." And by using this wheat flour, it is said that the dough extensibility of the dough for bakery products can be improved, the dough formation can be promoted, and furthermore, the obtained bakery product can be a bakery product with good volume, softness, texture, and taste.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0005] However, in the invention disclosed in Patent Document 1, it is stated that if American or Japanese wheat is used as the raw material, it takes a long time to shape the dough, the dough does not expand well, and the texture of the bread is not satisfactory (paragraph 0030, etc.).

[0006] Therefore, the object of the present invention is to provide a strong wheat flour that is suitable for use in bakery products and the like, and whose quality is improved regardless of the origin of the wheat used as raw material. [Means for solving the problem]

[0007] The inventors of this invention conducted extensive research to achieve the above objectives and discovered that the above problems could be solved by setting the hard wheat to a predetermined particle size, thus completing the present invention.

[0008] In other words, the present invention has the following configuration. [1] Wheat flour made from durum wheat (excluding Australian wheat) with a median diameter of 20 μm or more and 60 μm or less. [2] The wheat flour described in [1], wherein 86% to 97% of the particles have a diameter of 100 μm or less. [3] Wheat flour as described in [1] or [2], wherein 16% or more and 36% or less of the particles have a diameter of 20 μm or less. [4] Wheat flour as described in any of [1] to [3], wherein 4.6% to 14% of the particles have a diameter of 10 μm or less. [5] The flour according to any one of [1] to [4], wherein the flour is for use in bakery product dough. [6] The flour according to [5], wherein the flour for bakery product dough is frozen for storage. [7] A wheat flour composition comprising wheat flour described in any of [1] to [6] and wheat flour other than the said wheat flour. [8] The flour composition according to [7], wherein the flour composition is for use in bakery product dough. [9] The flour composition according to [7] or [8], wherein the flour for bakery product dough is frozen for storage.

[10] A bakery mix containing any of the wheat flours listed in [1] to [6].

[11] Bakery dough containing any of the wheat flours listed in [1] to [6].

[12] The bakery product dough according to

[11] , wherein the bakery product dough is stored frozen.

[13] Bakery products containing wheat flour as described in any of [1] to [6].

[14] A method for producing wheat flour having a median diameter of 20 μm or more and 60 μm or less, The manufacturing method, comprising the step of grinding wheat flour made from durum wheat (excluding Australian wheat) to obtain ground wheat flour.

[15] A method for producing wheat flour having a median diameter of 20 μm or more and 60 μm or less, The process involves grinding wheat flour made from durum wheat (excluding Australian wheat) to obtain ground wheat flour, The manufacturing method, comprising the step of mixing the aforementioned pulverized wheat flour with wheat flour made from durum wheat (excluding Australian wheat) to obtain mixed wheat flour.

[16] A method for improving the freeze resistance of bakery dough, comprising incorporating wheat flour, the raw material of which is durum wheat (excluding Australian wheat) and which has a median diameter of 20 μm or more and 60 μm or less, into the bakery dough.

[17] A method for improving the texture of bakery products, which involves incorporating flour made from durum wheat (excluding Australian wheat) with a median diameter of 20 μm or more and 60 μm or less into the dough of bakery products.

[18] A method for increasing the volume of a bakery product, comprising incorporating wheat flour, whose raw material is durum wheat (excluding Australian wheat) and whose median diameter is between 20 μm and 60 μm, into the dough of the bakery product.

[19] A method for improving the workability of preparing bakery product dough, comprising incorporating wheat flour, whose raw material is durum wheat (excluding Australian wheat) and whose median diameter is 46 μm or more and 60 μm or less, into the bakery product dough. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a strong wheat flour that is suitable for use in bakery products and the like, and whose quality is improved regardless of the origin of the wheat used as raw material. [Modes for carrying out the invention]

[0010] The embodiments of the present invention will be described in more detail below. In this specification, when numerical ranges are indicated, the upper and lower limits may be combined as appropriate, and the resulting numerical ranges will also be disclosed.

[0011] (flour) The wheat flour provided by the present invention is made from durum wheat (excluding Australian wheat). Examples of the origin of the durum wheat include the United States, Japan, Canada, and France, preferably the United States, Japan, and Canada, more preferably the United States and Canada, and even more preferably Canada. By using a specific origin, the effects of the present invention can be obtained more effectively. Examples of wheat varieties obtained from these origins include Dark Northern Spring (DNS), Canadian Western Red Spring (1-CW), and Hard Red Winter (SH). One type of durum wheat may be used alone, or two or more types may be used in combination.

[0012] The wheat flour provided by the present invention has a median diameter of 20 μm or more and 60 μm or less. Preferably, the median diameter is 25 μm or more and 58 μm or less, more preferably 30 μm or more and 57 μm or less, even more preferably 40 μm or more and 56 μm or less, and even more preferably 46 μm or more and 55 μm or less. By setting a predetermined median diameter, the effects of the present invention can be obtained more effectively. In this specification, the median diameter can be determined, for example, as the cumulative median diameter measured dry using a laser diffraction / scattering particle size distribution analyzer. As a laser diffraction / scattering particle size distribution analyzer, for example, a Microtrac particle size distribution analyzer (Microtrac-Bell Co., Ltd.) can be used.

[0013] The wheat flour provided by the present invention preferably contains 86% to 97% of particles with a particle diameter of 100 μm or less, more preferably 87% to 96%, even more preferably 88% to 94.5%, and even more preferably 89% to 94%. Furthermore, the wheat flour preferably contains 16% to 36% of particles with a particle diameter of 20 μm or less, more preferably 17% to 30%, even more preferably 18% to 25%, and even more preferably 19.5% to 23%. Furthermore, the wheat flour preferably contains 4.6% to 14% of particles with a particle diameter of 10 μm or less, more preferably 4.9% to 12%, even more preferably 5.3% to 9%, and even more preferably 5.6% to 8%. By including particles of a predetermined particle diameter, the effects of the present invention can be obtained more effectively.

[0014] In terms of its protein content, the wheat flour provided by the present invention has a protein content of, for example, 10.0% by mass or more, preferably 10.5% by mass or more, more preferably 11.0% by mass or more, and even more preferably 11.5% by mass or more. There is no particular upper limit, but for example, it is 17.0% by mass or less, and preferably 16.0% by mass or less. By setting the protein content to a predetermined level, it is easier to obtain the characteristics of strong wheat flour.

[0015] In addition, in this specification, the particle size such as the median diameter and particle size content of wheat flour can be measured according to methods well known to those skilled in the art. For example, it can be measured dry using a laser diffraction / scattering particle size distribution measuring device. Specifically, for example, a Microtrac particle size distribution measuring device (Microtrac Bell Corporation) or the like can be used. The median diameter and particle size content in the present invention are based on volume.

[0016] Also, in this specification, the protein content of wheat flour can be measured according to methods well known to those skilled in the art. For example, it can be measured by the Kjeldahl method or the Dumas method.

[0017] The wheat flour provided by the present invention is not particularly limited in use. For example, it is for bakery product dough, preferably for bakery product dough that is stored frozen.

[0018] (Method for producing wheat flour) The wheat flour provided by the present invention can be produced by the same production process as ordinary wheat flour, except that specific raw materials are used to obtain a specific particle size. For example, it can be obtained by the following steps.

[0019] The peeling process can be carried out using well-known means. For example, a rice milling machine (manufactured by Satake, Yamamoto Manufacturing, etc.) or the like can be used. Also, a peeling removal device or the like that peels by scraping the outside of wheat grains with a grindstone or the like may be used. The wheat grains to be subjected to the peeling treatment may be wetted to a moisture content of about 13 - 18%, or may not be wetted.

[0020] The milling process can be carried out by performing some or all of the steps of the normal wheat flour milling process, which includes processes such as conditioning, crushing, sieving, purification, and grouping. In other words, hulled wheat grains can be processed into wheat flour using existing equipment. Alternatively, if wheat grains from which a predetermined amount of outer layers, including the bran and germ, have been removed are prepared or obtained and used as raw materials, wheat flour with the quality desired by this invention can be produced with good yield simply by pulverizing it to a predetermined particle size. As for the pulverization method, well-known pulverization methods can be employed, specifically including roll milling, stone milling, impact milling, and air-jet milling. For example, pin mills (manufactured by Nara Machinery Works, Makino Industry, etc.), hammer mills (manufactured by Nara Machinery Works, Meiji Machinery, etc.), turbo mills, etc. can be used.

[0021] The wheat flour provided by the present invention can be prepared to a predetermined particle size by going through the conventional milling process described above, or it may be prepared by further grinding wheat flour made from hard wheat (excluding Australian wheat). In this case, the method for further grinding the milled wheat flour is not particularly limited. For example, an air-jet milling device or a turbo mill can be used.

[0022] The wheat flour provided by the present invention can also be prepared by mixing two or more types of wheat flour derived from durum wheat (excluding Australian wheat). Specifically, for example, the particle size can be adjusted to a predetermined level by further grinding wheat flour obtained by milling durum wheat (excluding Australian wheat) to obtain ground wheat flour, and then mixing this ground wheat flour so that it constitutes a portion of the wheat flour made from durum wheat (excluding Australian wheat) to obtain mixed wheat flour.

[0023] (Wheat flour composition) Furthermore, in another aspect, the present invention provides a flour composition containing the flour according to the present invention and other flours as described above. The content of the flour according to the present invention in the flour composition is preferably 5% by mass or more, more preferably 8% by mass or more, even more preferably 10% by mass or more, even more preferably 15% by mass or more, and most preferably 20% by mass or more. There is no particular upper limit, but for example, it is 100% by mass or less, preferably 90% by mass or less, and more preferably 85% by mass or less. The flour other than the flour according to the present invention is not particularly limited, but examples include cake flour, all-purpose flour, bread flour, etc., and it is preferable to include bread flour. Bread flour is flour with strong gluten, and includes bread flour with a protein content of 11.5% by mass or more and semi-bread flour with a protein content of 10.5% by mass or more. Also, any flour with similar properties can be used as the bread flour. Furthermore, the use of the flour composition is not particularly limited, but for example, it is for bakery product dough, and preferably for bakery product dough that is frozen for storage.

[0024] (Mixed flour for bakery products) Furthermore, in another aspect, the present invention provides a bakery product mix containing the wheat flour according to the present invention as described above. The content of the wheat flour according to the present invention in the bakery product mix is ​​preferably 5% by mass or more, more preferably 8% by mass or more, even more preferably 10% by mass or more, even more preferably 15% by mass or more, and most preferably 20% by mass or more. There is no particular upper limit, but for example, it is 100% by mass or less, preferably 90% by mass or less, and more preferably 85% by mass or less. In addition to the wheat flour according to the present invention, other ingredients commonly used in bakery product dough can be added to the bakery product mix. For example, the ingredients may include wheat flour other than wheat flour according to the present invention (strong flour, medium flour, weak flour, whole wheat flour, etc.), wheat bran, barley flour, rye flour, oat flour, corn flour, rice flour, white sorghum flour, soybean flour, mung bean flour, pea flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, and other grain flours, starches such as cornstarch, yeast, sugars such as sucrose, salt, skim milk powder, fats and oils such as shortening and butter, liquids such as water and milk; eggs such as whole eggs, egg yolks and egg whites. Depending on the type of bakery, other ingredients may include soy milk, fruit juice, nuts, dried fruits, chocolate chips, sesame seeds, brown rice, and grains such as millet and foxtail millet.

[0025] (Bakery product dough) Furthermore, in another aspect, the present invention is a bakery product dough containing the flour according to the present invention as described above. The content of the flour according to the present invention in the bakery product dough is preferably 3% by mass or more, more preferably 4.8% by mass or more, even more preferably 6% by mass or more, even more preferably 9% by mass or more, and most preferably 12% by mass or more. There is no particular upper limit, but for example, it is 70% by mass or less, preferably 65% ​​by mass or less, and more preferably 60% by mass or less. In addition, the bakery product dough can be blended with ingredients that are normally used in bakery product dough, as long as they do not hinder the effects of the present invention. For example, the ingredients include wheat flour other than wheat flour according to the present invention (strong flour, medium flour, weak flour, whole wheat flour, etc.), wheat bran, barley flour, rye flour, oat flour, corn flour, rice flour, white sorghum flour, soybean flour, mung bean flour, pea flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, and other grain flours, starches such as cornstarch, yeast, sugars such as sucrose, salt, skim milk powder, fats and oils such as shortening and butter, liquids such as water and milk; eggs such as whole eggs, egg yolks and egg whites. Depending on the type of bakery, other ingredients may include soy milk, fruit juice, nuts, dried fruits, chocolate chips, sesame seeds, brown rice, millet and other grains, and it is preferable to include yeast.

[0026] Although not limited thereto, the bakery product dough provided by the present invention may be subjected to heat treatment for the preparation of bakery products immediately after its preparation, or such heat treatment may be performed after a certain period of storage. When storing, the bakery product dough provided by the present invention may be for room temperature storage, refrigerated storage, or frozen storage, preferably one or two selected from refrigerated storage and frozen storage, and more preferably for frozen storage. The temperature for refrigerated storage is greater than 0°C and 10°C or less, and the temperature for frozen storage is 0°C or less.

[0027] (Bakery products) Furthermore, in another aspect, the present invention is a bakery product containing the flour according to the present invention as described above. The bakery product is not particularly limited, but examples include white bread, rolls (such as butter rolls), table bread (such as hot dog buns and hamburger buns), hearth bread (such as French bread and German bread), sweet bread (such as melon bread and red bean paste bread), fried bread (such as curry bread), flatbread (such as naan), Danish pastries, croissants, pastries, bagels, Chinese steamed buns, donuts (such as yeast donuts and cake donuts), sponge cakes, castella cakes, cookies, dorayaki, etc. Depending on the bakery product, shaping and filling may be performed before heat treatment for product preparation. Furthermore, the storage conditions for the above bakery product are not particularly limited, but preferably one or two selected from room temperature storage and frozen storage, and more preferably room temperature storage. The bakery product that can be provided by the present invention has a good texture even after storage.

[0028] The bakery product of the present invention is obtained by heat-treating the dough. Fermentation may be performed before heat treatment, and is preferred. Fermentation mainly consists of primary fermentation performed at room temperature and secondary fermentation performed in a proofing chamber. Primary fermentation is not necessarily required, and the duration of primary fermentation is not particularly limited, but is preferably 20 minutes or more and 180 minutes or less, and preferably 40 minutes or more and 120 minutes or less. The conditions for secondary fermentation are not particularly limited, but the temperature is preferably 25°C or more and 45°C or less, more preferably 25°C or more and 40°C or less, the humidity is preferably 60% or more and 100% or less, more preferably 70% or more and 85%, and the duration is preferably 20 minutes or more and 100 minutes or less, and more preferably 30 minutes or more and 80 minutes or less. The shaping of the bakery product dough is not particularly limited, but is usually done before secondary fermentation.

[0029] The aforementioned heat treatments include, for example, baking, deep frying, steaming, and microwave cooking, and the conditions such as heating temperature and heating time can be appropriately set according to the bakery to which they are applied. Preferably, the heat treatment is one or more selected from baking, deep frying, steaming, and microwave cooking, more preferably one or more selected from baking, deep frying, and microwave cooking, even more preferably one or two selected from baking and deep frying, and even more preferably baking. The conditions such as heating temperature and heating time for the heating process can be appropriately set according to the bakery to which they are applied. For example, in the case of baking, the temperature is preferably 160°C to 260°C, more preferably 170°C to 240°C, and even more preferably 180°C to 220°C, and the time is preferably 5 minutes to 40 minutes, more preferably 7 minutes to 35 minutes, and even more preferably 10 minutes to 30 minutes. Furthermore, in the case of deep-frying, the temperature is preferably 160°C to 260°C, more preferably 170°C to 240°C, and even more preferably 180°C to 220°C. The time is preferably 5 minutes to 40 minutes, more preferably 7 minutes to 35 minutes, and even more preferably 10 minutes to 30 minutes.

[0030] (Methods to improve the freeze resistance of bakery product dough) Furthermore, in another aspect, the present invention provides a method for improving the freeze resistance of bakery product dough. In this case, the flour according to the present invention, as described above, is incorporated into the bakery product dough. The median diameter of the flour is preferably 30 μm or more and 59 μm or less, more preferably 35 μm or more and 57 μm or less, and even more preferably 40 μm or more and 56 μm or less. Furthermore, the flour contains 87.5% or more and 97% of particles with a particle size of 100 μm or less, more preferably 88% or more and 96%, even more preferably 89% or more and 94.5%, and even more preferably 90% or more and 94%. Furthermore, the flour contains 17.8% or more and 36% of particles with a particle size of 20 μm or less, more preferably 18% or more and 30%, even more preferably 18.6% or more and 25%, and even more preferably 19.5% or more and 24.5%. Furthermore, the wheat flour preferably contains 5.7% to 14% of particles with a particle size of 10 μm or less, more preferably 6% to 12%, even more preferably 6.2% to 9%, and even more preferably 6.5% to 8%. The content of the wheat flour according to the present invention in bakery product dough is preferably 3% by mass or more, more preferably 4.8% by mass or more, even more preferably 6% by mass or more, even more preferably 9% by mass or more, and most preferably 12% by mass or more. There is no particular upper limit, but for example, it is 70% by mass or less, preferably 65% ​​by mass or less, and more preferably 60% by mass or less.

[0031] (Methods for improving the texture of bakery products) Furthermore, in another aspect, the present invention provides a method for improving the texture of bakery products. In this case, the flour according to the present invention, as described above, is incorporated into the dough of the bakery product. The texture may be, for example, softness or melt-in-the-mouth texture, and it is sufficient if either texture is improved. From the viewpoint of softness, the median diameter of the flour is preferably 30 μm or more and 59 μm or less, more preferably 35 μm or more and 57 μm or less, and even more preferably 40 μm or more and 56 μm or less. In addition, the flour preferably contains 86% or more and 97% or less of particles with a particle size of 100 μm or less, more preferably 87% or more and 96% or less, even more preferably 88% or more and 94% or less, and even more preferably 89% or more and 94% or less. Furthermore, it is preferable that the wheat flour contains 16% to 36% of particles with a particle size of 20 μm or less, more preferably 17% to 30%, even more preferably 18% to 25%, and even more preferably 19.5% to 24.5%. Furthermore, it is preferable that the wheat flour contains 4.6% to 14% of particles with a particle size of 10 μm or less, more preferably 4.9% to 12%, even more preferably 5.3% to 9%, and even more preferably 5.6% to 8%. From the viewpoint of melt-in-the-mouth texture, it is preferable that the median diameter of the wheat flour is 20 μm to 57 μm, more preferably 25 μm to 56 μm, and even more preferably 28 μm to 54 μm. Furthermore, it is preferable that the wheat flour contains 87.5% to 99% of particles with a particle size of 100 μm or less, more preferably 88% to 98%, even more preferably 89% to 97%, and even more preferably 90% to 96%. Furthermore, it is preferable that the wheat flour contains 17.8% to 36% of particles with a particle size of 20 μm or less, more preferably 18% to 32%, even more preferably 18.6% to 28%, and even more preferably 19.5% to 25%.Furthermore, the wheat flour preferably contains 5.7% to 14% of particles with a particle size of 10 μm or less, more preferably 6% to 12%, even more preferably 6.2% to 9%, and even more preferably 6.5% to 8%. From the viewpoint of softness and melt-in-the-mouth quality, the median diameter of the wheat flour is preferably 30 μm to 57 μm, more preferably 35 μm to 56 μm, and even more preferably 40 μm to 54 μm. Furthermore, the wheat flour preferably contains 87.5% to 97% of particles with a particle size of 100 μm or less, more preferably 88% to 96%, even more preferably 89% to 94.5%, and even more preferably 90% to 94%. Furthermore, the wheat flour preferably contains 17.8% to 36% of particles with a particle size of 20 μm or less, more preferably 18% to 30%, even more preferably 18.6% to 25%, and even more preferably 19.5% to 24.5%. Furthermore, the wheat flour preferably contains 5.7% to 14% of particles with a particle size of 10 μm or less, more preferably 6% to 12%, even more preferably 6.2% to 9%, and even more preferably 6.5% to 8%. The content of the wheat flour according to the present invention in bakery product dough is preferably 3% by mass or more, more preferably 4.8% by mass or more, even more preferably 6% by mass or more, even more preferably 9% by mass or more, and most preferably 12% by mass or more. There is no particular upper limit, but for example, it is 70% by mass or less, preferably 65% ​​by mass or less, and more preferably 60% by mass or less.

[0032] (Methods for increasing the volume of bakery products) Furthermore, in another aspect, the present invention provides a method for increasing the volume of bakery products. In this case, the flour according to the present invention, as described above, is incorporated into the dough of the bakery product. The increase in volume includes, for example, an increase in height. Preferably, the median diameter of the flour is 30 μm or more and 59 μm or less, more preferably 35 μm or more and 57 μm or less, and even more preferably 40 μm or more and 56 μm or less. Furthermore, preferably, 86% or more and 97% or less of the flour has particles with a particle size of 100 μm or less, more preferably 87% or more and 97%, even more preferably 88% or more and 96%, and even more preferably 88.5% or more and 95%. Furthermore, preferably, 16% or more and 36% or less of the flour has particles with a particle size of 20 μm or less, more preferably 17% or more and 30%, even more preferably 18% or more and 25%, and even more preferably 18.5% or more and 24%. Furthermore, the wheat flour preferably contains 4.6% to 14% of particles with a particle size of 10 μm or less, more preferably 5% to 12%, even more preferably 5.5% to 9%, and even more preferably 5.8% to 8.2%. The content of the wheat flour according to the present invention in bakery product dough is preferably 3% by mass or more, more preferably 4.8% by mass or more, even more preferably 6% by mass or more, even more preferably 9% by mass or more, and most preferably 12% by mass or more. There is no particular upper limit, but for example, it is 70% by mass or less, preferably 65% ​​by mass or less, and more preferably 60% by mass or less.

[0033] (Methods to improve work efficiency in preparing bakery product dough) Furthermore, in another aspect, the present invention provides a method for improving the workability of preparing bakery product dough. In this case, the flour according to the present invention, as described above, is incorporated into the bakery product dough. The median diameter of the flour is preferably 46 μm or more and 60 μm or less, preferably 47 μm or more and 59 μm or less, more preferably 48 μm or more and 58 μm or less, and even more preferably 48.5 μm or more and 58 μm or less. Furthermore, the flour preferably contains 86% or more and 95% of particles with a particle size of 100 μm or less, more preferably 86.5% or more and 94% or less, even more preferably 87% or more and 93% or less, and even more preferably 88.5% or more and 92% or less. Furthermore, the flour preferably contains 16% or more and 24% of particles with a particle size of 20 μm or less, more preferably 16.5% or more and 23% or less, even more preferably 17% or more and 22.3% or less, and even more preferably 18% or more and 22% or less. Furthermore, the wheat flour preferably contains 4.6% to 8.2% of particles with a particle size of 10 μm or less, more preferably 5% to 8%, even more preferably 5.3% to 7.5%, and even more preferably 5.5% to 7.3%. The content of the wheat flour according to the present invention in bakery product dough is preferably 3% by mass or more, more preferably 4.8% by mass or more, even more preferably 6% by mass or more, even more preferably 9% by mass or more, and most preferably 12% by mass or more. There is no particular upper limit, but for example, it is 70% by mass or less, preferably 65% ​​by mass or less, and more preferably 60% by mass or less. [Examples]

[0034] The present invention will be described in more detail below with reference to examples. However, these examples are not intended to limit the scope of the present invention.

[0035] [Materials etc.] Wheat flour (strong flour A): Product name Beluga (derived from Canadian durum wheat, protein content 12.2% by mass), manufactured by Nitto Fuji Flour Milling Co., Ltd. Yeast (fresh yeast): Product name: Kaneka Yeast GA (fresh yeast), manufactured by Kaneka Foods Corporation. VC: Sodium L-ascorbate Granulated sugar: Product name: Granulated sugar, manufactured by DM Mitsui Sugar Co., Ltd. Table salt: Product name: Special Grade Salt B, manufactured by Nippon Kaisui Co., Ltd. Skim milk powder: Product name: Yotsuba Skim Milk Powder, manufactured by Yotsuba Dairy Co., Ltd. Shortening: Product name: Miyoshi Shortening, manufactured by Miyoshi Oil & Fat Co., Ltd.

[0036] [Test Example 1] Strong flour A was prepared as a wheat flour made from Canadian durum wheat. Strong flour A was then ground using a turbo mill (Satake Corporation) to obtain ground strong flour A1. Furthermore, wheat flour was obtained by blending strong flour A and / or ground strong flour A1 in the predetermined proportions shown in the upper part of Table 1, and these were designated as Reference Example 1 or Production Examples 1-1 to 1-5, respectively. The lower part of Table 1 shows the results of measuring the median diameter and particle size content of the prepared or manufactured wheat flour using a laser diffraction / scattering particle size distribution analyzer (Microtrac-Bell Corporation).

[0037] [Table 1]

[0038] [Test Example 2] Using Reference Example 1 and Production Examples 1-1 to 1-5 described in Table 1, bakery product dough was prepared with the formulations described in Table 2, and rolls were manufactured according to the process described in Table 3. Specifically, during mixing, all ingredients except butter were mixed together and mixed at low speed for 3 minutes, medium-low speed for 3 minutes, and medium-high speed for 4 minutes. Then, butter was added, and mixing was performed again at low speed for 2 minutes, medium-low speed for 2 minutes, and medium-high speed for 3 minutes. After mixing, no primary fermentation was performed. The dough was divided and rounded to form dough balls, and then rapidly frozen at -30°C for about 60 minutes. After that, it was stored frozen in a -20°C freezer (for 1 to 2 weeks). The frozen dough balls were thawed at 4°C for about 15 hours, and then warmed to about 20°C at room temperature of about 25°C. After warming, the dough was reshaped into balls, placed in a proofing chamber, and baked after the specified time.

[0039] The rolls produced as described above were evaluated for their workability during dough preparation, their volume, and their texture. The results are shown in the lower section of Table 2.

[0040] (Evaluation of workability) The workability was evaluated from the following two perspectives before freezing the dough and after thawing, and was evaluated according to the following evaluation criteria (the degree of stickiness when rounding was the average value of the evaluations for 10 pieces).

[0041] [Evaluation Criteria] Stickiness of the dough at the end of mixing Stickiness when divided and rolled [Evaluation Criteria for Work Efficiency] 10 Excellent 9. Very good 8 Very good 7 Good 6. Fairly good 5 Normal 4. Slightly bad 3 Bad

[0042] (Measuring the volume of a bread roll) The volume of the manufactured bread rolls was measured using a laser volumetric meter (manufactured by K-AXIS), and the average volume of 10 bread rolls was calculated.

[0043] (Evaluation of texture) The day after baking, the bread rolls were tasted, and their texture (softness, melt-in-your-mouth quality) was evaluated according to the following criteria (the evaluation values ​​are the average of the evaluations by six expert panelists).

[0044] [Criteria for evaluating texture] 10 Excellent 9. Very good 8 Very good 7 Good 6. Fairly good 5 Normal 4. Slightly bad 3 Bad

[0045] Table 2

[0046] Table 3

[0047] From the perspective of the texture (softness) of bakery products, it was found that the treatment is effective when the median diameter is between 45.3 μm and 57.7 μm, and more effective when it is between 45.3 μm and 54.6 μm. Furthermore, it was found that the treatment is effective when particles with a diameter of 100 μm or less account for 87.1% to 95.2%, and more effective when it is between 89.5% and 95.2%, when particles with a diameter of 20 μm or less account for 17.5% to 24.1%, and more effective when it is between 19.1% and 24.1%, when particles with a diameter of 10 μm or less account for 5.4% to 8.4%, and more effective when it is between 6.1% and 8.4%. Furthermore, from the perspective of the texture (melt-in-the-mouth quality) of bakery products, it was found that the treatment is effective when the median diameter is between 45.3 μm and 54.6 μm, and more effective when it is between 45.3 μm and 51.5 μm. Additionally, it was found that the treatment is effective when particles with a diameter of 100 μm or less account for 89.5% to 95.2%, and more effective when it is between 91.4% and 95.2%, when particles with a diameter of 20 μm or less account for 19.1% to 24.1%, and more effective when it is between 20.8% and 24.1%, when particles with a diameter of 10 μm or less account for 6.1% to 8.4%, and more effective when it is between 6.8% and 8.4%. In terms of the softness and melt-in-your-mouth texture of bakery products, it was found that the product is effective when the medium diameter is between 45.3 μm and 54.6 μm, and more effective when it is between 45.3 μm and 51.5 μm. Furthermore, it was found that the product is effective when particles with a diameter of 100 μm or less account for 89.5% to 95.2%, and more effective when it is between 91.4% and 95.2%, when particles with a diameter of 20 μm or less account for 19.1% to 24.1%, and more effective when it is between 20.8% and 24.1%, when particles with a diameter of 10 μm or less account for 6.1% to 8.4%, and more effective when it is between 6.8% and 8.4%.

[0048] From the perspective of workability in preparing bakery product dough, it was found that the effect is observed when the median diameter is between 48.4 μm and 57.7 μm, and is more effective when it is between 51.5 μm and 57.7 μm. Furthermore, it was found that the effect is observed when particles with a diameter of 100 μm or less account for 87.1% to 93.3%, and is more effective when it is between 87.1% and 91.4%, when particles with a diameter of 20 μm or less account for 17.5% to 22.4%, and is more effective when it is between 17.5% and 20.8%, when particles with a diameter of 10 μm or less account for 5.4% to 7.6%, and is more effective when it is between 5.4% and 6.8%.

[0049] From the perspective of the volume of bakery products, it can be seen that the treatment is effective when the median diameter is between 45.3 μm and 57.7 μm, and more effective when it is between 45.3 μm and 54.6 μm. Furthermore, it can be seen that the treatment is effective when particles with a diameter of 100 μm or less account for 87.1% to 95.2%, and more effective when it is between 89.5% and 95.2%, when particles with a diameter of 20 μm or less account for 17.5% to 24.1%, and more effective when it is between 19.1% and 24.1%, when particles with a diameter of 10 μm or less account for 5.4% to 8.4%, and more effective when it is between 6.1% and 8.4%.

[0050] [Test Example 3] Various types of flour were prepared and measured for particle size in the same manner as in Test Example 1. Specifically, strong flour A was ground in a turbo mill, as in Test Example 1. However, the grinding strength was varied from that in Test Example 1. Stronger grinding yielded ground strong flour A2, and weaker grinding yielded ground strong flour A3. Flour was obtained by blending strong flour A, ground strong flour A2, and / or ground strong flour A3 in the predetermined proportions shown in the upper part of Table 4, and these were designated as Production Examples 2-1 to 2-5, respectively. The lower part of Table 4 shows the median diameter and particle size content of the prepared flour, measured using a laser diffraction / scattering particle size distribution analyzer (Microtrac-Bell Co., Ltd.), as in Test Example 1.

[0051] [Table 4]

Claims

1. Wheat flour made from durum wheat (excluding Australian wheat) with a median diameter of 20 μm or more and 60 μm or less.

2. The wheat flour according to claim 1, wherein 86% or more and 97% or less of the particles have a particle size of 100 μm or less.

3. The wheat flour according to claim 1, wherein 16% or more and 36% or less of the particles have a particle size of 20 μm or less.

4. The wheat flour according to claim 1, wherein 4.6% or more and 14% or less of the particles have a particle size of 10 μm or less.

5. The flour according to claim 1, wherein the flour is for use in bakery product dough.

6. The flour according to claim 5, wherein the flour for bakery product dough is for bakery product dough that is stored frozen.

7. A flour composition comprising the flour described in any one of claims 1 to 6 and flour other than the said flour.

8. The flour composition according to claim 7, wherein the flour composition is for use in bakery product dough.

9. The flour composition according to claim 8, wherein the bakery product dough is frozen for storage.

10. A bakery product mix containing the wheat flour described in any one of claims 1 to 6.

11. A bakery product dough comprising the wheat flour described in any one of claims 1 to 6.

12. The bakery product dough according to claim 11, wherein the bakery product dough is stored frozen.

13. A bakery product comprising the wheat flour described in any one of claims 1 to 6.

14. A method for producing wheat flour having a median diameter of 20 μm or more and 60 μm or less, The manufacturing method, comprising the step of grinding wheat flour made from durum wheat (excluding that from Australia) to obtain ground wheat flour.

15. A method for producing wheat flour having a median diameter of 20 μm or more and 60 μm or less, The process involves grinding wheat flour made from durum wheat (excluding Australian wheat) to obtain ground wheat flour, The manufacturing method, comprising the step of mixing the aforementioned pulverized wheat flour with wheat flour made from hard wheat (excluding Australian wheat) to obtain mixed wheat flour.

16. A method for improving the freeze resistance of bakery product dough, comprising incorporating flour made from durum wheat (excluding Australian wheat) with a median diameter of 20 μm or more and 60 μm or less into the bakery product dough.

17. A method for improving the texture of bakery products, which involves incorporating flour made from durum wheat (excluding Australian wheat) with a median diameter of 20 μm to 60 μm into the dough of bakery products.

18. A method for increasing the volume of a bakery product, comprising incorporating flour made from durum wheat (excluding Australian wheat) with a median diameter of 20 μm or more and 60 μm or less into the bakery product dough.

19. A method for improving the workability of bakery product dough preparation, which involves incorporating flour made from durum wheat (excluding Australian wheat) with a median diameter of 46 μm or more and 60 μm or less into the bakery product dough.

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