Flour composition for pancakes and waffles

Abstract

Provided are pancakes and waffles that feel soft and moist and melt smoothly in the mouth. Further provided are pancakes and waffles that can withstand folding and are suited for use in folded confections.　This problem is solved by using a wheat flour composition for pancakes and waffles that, relative to the total quantity of wheat flour, contains at least 15% by mass of wheat flour obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity by any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1.

Description

[Technical Field]

[0001] The present invention relates to flour compositions for pancakes and waffles. [Background technology]

[0002] Pancakes and waffles are porous bakery foods obtained by heating a batter (fluid batter) made by mixing flour, sugar, oil, eggs, chemical leavening agents, etc. with water such as drinking water or milk. Waffles are made by pouring the batter into a pair of baking molds engraved with a checkerboard pattern, while pancakes are made by pouring the batter into a roughly circular shape onto a flat heating cooker such as a hot plate and heating it. Originally, waffles were made by heating using carbon dioxide gas generated by yeast fermentation to form a porous texture. However, in recent years, it has become common to use chemical leavening agents instead of yeast to simplify cooking and reduce cooking time; waffles made with yeast fermentation are sometimes called Belgian waffles, and waffles made with chemical leavening agents are sometimes called American waffles. Pancakes and waffles are widely enjoyed not only as snacks but also for breakfast, as their ingredients contain a lower ratio of sugars and fats relative to flour than sponge cakes and butter cakes. Such pancakes and waffles are required to be soft, moist, and melt in the mouth. Various efforts have been made to meet these consumer demands. Patent Document 1 proposes a pancake premix containing low-sweetness sugars and starch and / or dextrin. Patent Document 2 proposes a confectionery composition obtained by adding egg white powder and one or more amino acids selected from glutamic acid, aspartic acid, glutamine, asparagine, glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, phenylalanine, tryptophan, and tyrosine to a cereal flour primarily composed of wheat flour. However, consumer demand remains high, and further improvements are needed. On the other hand, when waffles or pancakes are eaten, they are sometimes topped with fillings such as whipped cream or custard cream, or with fruit. However, they must be eaten using a knife and fork, and a more convenient and easy-to-eat form has been sought. Crepes and omelets are known as bakery foods that allow such toppings to be easily eaten. A crepe is a film-like bakery food made by spreading a batter-like dough thinly and baking it, and is wrapped around a filling or the like, allowing it to be easily eaten with one hand. An omelet is made by folding a sheet of sponge cake and sandwiching a filling or the like between the two, and can be easily eaten like a crepe. However, pancakes and waffles are not as flexible as crepes or sponge cakes, and therefore are prone to cracking when folded or rolled, which can lead to breakage. Furthermore, cracks and breakage become more noticeable over time as moisture evaporates. Increasing the proportion of sugars, oils, etc., or adding an emulsifier can soften pancakes and waffles and suppress moisture scattering, but does not sufficiently improve cracking or breakage. Patent Document 3 discloses a crack prevention agent for Western confectionery containing phospholipase, and shows that no cracks occur when a sheet-shaped roll cake (sponge cake) made using the crack prevention agent stored at room temperature for one day is folded in half, but it is unclear whether cracking or breakage can be prevented when applied to waffles or pancakes. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 06-62720 [Patent Document 2] Japanese Patent Application Publication No. 09-224552 [Patent Document 3] Japanese Patent Application Publication No. 2017-212914 Summary of the Invention [Problem to be solved by the invention]

[0004] A first object of the present invention is to provide pancakes and waffles that are soft and moist and melt in the mouth. A second object of the present invention is to provide pancakes and waffles that are resistant to bending and are suitable for folded confectionery. "Resistant to bending" means that pancakes and waffles baked in a sheet form do not break or develop cracks or fissures at the folded portion when folded or rolled. [Means for solving the problem]

[0005] As a result of extensive research to solve the above problems, the present inventors have discovered that, in the production of pancakes and waffles, flour (hereinafter sometimes referred to as "GA-SX flour") obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, but lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and that lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1, can be used to produce pancakes and waffles that are soft, moist, and melt in the mouth, and that these pancakes and waffles are resistant to bending, thereby completing the present invention.

[0006] That is, the present invention includes the following aspects. [1] A flour composition for pancakes and waffles, containing 15% by mass or more of flour (GA-SX flour) obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, based on the total amount of flour. [2] The flour composition for pancakes and waffles described in [1], wherein the GA-SX flour is flour (GA-SA flour) obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, does not lack the enzyme activity of SSIIa-A1, and lacks the enzyme activity of SSIIa-B1 and SSIIa-D1. [3] The flour composition according to [1] or [2], wherein the pancakes and waffles are folded confectioneries. [4] A flour mix for pancakes and waffles, comprising the flour composition for pancakes and waffles according to any one of [1] to [3]. [5] A batter for pancakes and waffles, comprising the flour composition for pancakes and waffles according to any one of [1] to [3] or the mix flour for pancakes and waffles according to [4]. [6] Pancakes and waffles obtained by baking the pancake and waffle dough described in [5]. [7] Pancakes and waffles according to [6], which are folded confectioneries. [8] A method for producing pancakes and waffles, comprising the steps of preparing batter using the flour composition for pancakes and waffles according to any one of [1] to [3] or the mix flour for pancakes and waffles according to [4], and baking the batter. [9] A method for producing folded confectionery, comprising the steps of preparing a batter using the flour composition for pancakes and waffles according to any one of [1] to [3] or the mix flour for pancakes and waffles according to [4], baking the batter, and folding the baked batter.

[10] A method for producing pancakes and waffles, characterized by using the flour composition for pancakes and waffles according to any one of [1] to [3] or the mixed flour for pancakes and waffles according to [4].

[11] The method according to

[10] , wherein the pancakes and waffles are folded confectioneries. [Effects of the Invention]

[0007] By using the wheat flour composition for pancakes and waffles of the present invention, it is possible to provide pancakes and waffles that are soft and moist and melt in the mouth, and further to provide pancakes and waffles that are resistant to bending, as well as bent confectioneries containing them. DETAILED DESCRIPTION OF THE INVENTION

[0008] In the present invention, "pancakes and waffles" refer to porous bakery foods obtained by heating a batter (fluid batter) made by mixing a chemical leavening agent such as baking powder with flour, sugars, oils and fats, eggs, etc., together with moisture such as water or milk. The pancakes and waffles of the present invention also include those made by fermenting the batter using dry yeast or the like instead of a chemical leavening agent. Generally, waffles are made by pouring the batter into a pair of baking molds engraved with a grid pattern or the like, while pancakes are made by pouring the batter into a roughly circular shape onto a flat heating cooker such as a hot plate and heating it. The pancakes and waffles of the present invention are preferably "folded confections." In the present invention, "folded confectioneries" refer to the above-mentioned pancakes and waffles that are folded and eaten as is, with a filling sandwiched between them, or with a filling rolled up. The filling is not particularly limited, and any filling typically used as a filling, sandwich, or spread for bakery foods can be used, including semisolid foods such as bean paste, whipped cream, custard cream, and jam; solid foods such as vegetables, root vegetables, fruit vegetables, ham, and cheese; pastes or purees made by finely crushing solid foods; liquid seasonings such as ketchup and sauce; mixtures of pastes, purees, and liquid seasonings with solid foods (e.g., egg filling, tuna filling, and avocado filling); and pre-cooked side dishes such as fried foods, simmered foods, and pastes. The shape of the pancakes and waffles is not particularly limited as long as it is in the form of a sheet, and examples thereof include a circular, elliptical, rectangular, or rhombic shape in plan view. The thickness is preferably 5 to 30 mm, more preferably 10 to 25 mm, and the shape may be, for example, a circular or elliptical shape with a diameter or minor axis of 100 to 200 mm, a rectangular shape with a side of 100 to 200 mm, or a rhombic shape with a diagonal of 100 to 300 mm.

[0009] The flour composition for pancakes and waffles of the present invention contains flour (GA-SX flour) obtained by milling a harvest of wheat that does not lack the enzyme activity of GBSSI-A1, but lacks the enzyme activities of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1. Common wheat is an allohexaploid, and its chromosomes consist of three homoeologous genomes, A, B, and D, numbered 1 to 7 (1A-7A, 1B-7B, and 1D-7D). "GBSSI" is a granule-bound starch synthase involved in amylose synthesis, and GBSSI-A1, GBSSI-B1, and GBSSI-D1 are encoded by genes located on chromosomes 7A, 4A, and 7D, respectively. "SSIIa" is a starch synthase involved in the branched chain synthesis of amylopectin, and SSIIa-A1, SSIIa-B1, and SSIIa-D1 are encoded by genes located on chromosomes 7A, 7B, and 7D, respectively.

[0010] "Lack of enzymatic activity" means that a protein with normal enzymatic activity is not functioning in the wheat plant, preferably that a protein with normal enzymatic activity is not expressed. Specific examples include mutations in gene sequence (mutations such as substitution, deletion, insertion, inversion, or translocation of one or more bases, including deletion of the entire gene region), defects in mRNA transcription, defects in protein translation, and inhibition of enzymatic activity in the wheat plant. Any of these may occur as long as the enzymatic activity is reduced or eliminated to less than 10%, preferably less than 5%, and more preferably less than 1% of the wild-type enzymatic activity.

[0011] GA-SX wheat flour is a combination of two types of SSIIa that lack enzyme activity, and includes the following wheat flours: GA-SA flour: flour obtained by milling a harvest of wheat that is not deficient in the enzymatic activity of GBSSI-A1, but is deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzymatic activity of SSIIa-A1, but is deficient in the enzymatic activities of SSIIa-B1 and SSIIa-D1; GA-SB flour: flour obtained by milling a harvest of wheat that is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzymatic activity of SSIIa-B1, but is deficient in the enzymatic activities of SSIIa-A1 and SSIIa-D1; GA-SD flour: Flour obtained by milling harvested wheat that is not deficient in GBSSI-A1 enzyme activity, is deficient in GBSSI-B1 and GBSSI-D1 enzyme activity, is not deficient in SSIIa-D1 enzyme activity, and is deficient in SSIIa-A1 and SSIIa-B1 enzyme activity. Of these, GA-SA wheat flour is preferred. GA-SX wheat flour can be produced according to known methods, for example, the method described in JP 2013-188206 A.

[0012] The flour composition for pancakes and waffles may contain other flours in addition to GA-SX wheat flour. The other flours are not particularly limited as long as they are milled from wheat other than GA-SX wheat. Examples include wheat that lacks the enzyme activity of a combination of six enzymes, GBSSI (GBSSI-A1, GBSSI-B1, and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1, and SSIIa-D1), excluding GA-SX, and wheat that does not lack any of the enzyme activities of GBSSI and SSIIa. Alternatively, the flour may be commonly used strong flour, medium flour, weak flour, or a mixture thereof.

[0013] The content of GA-SX wheat flour is 15% by mass or more, preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and most preferably 70 to 95% by mass, based on the total amount of wheat flour in the wheat flour composition for pancakes and waffles. If the content is 15% by mass or more, pancakes and waffles that are soft and moist and melt in the mouth can be obtained, and furthermore, folded confectioneries that are resistant to folding can be obtained.

[0014] The flour mix for pancakes and waffles of the present invention comprises the flour composition for pancakes and waffles. Generally, the flour mix refers to a mixture of wheat flour, cereal flour other than wheat flour, chemical leavening agents, seasonings, flavorings, colorings, and other powdered ingredients, and optionally fats and oils. In addition to the flour composition for pancakes and waffles of the present invention, the flour mix for pancakes and waffles of the present invention can contain any ingredients that are commonly used in flour mixes for pancakes and waffles, such as cereal flours other than wheat flour, such as rice flour, barley flour, glutinous rice flour, corn flour, rye flour, and white sorghum flour; starches such as potato starch, tapioca starch, corn starch, wheat starch, rice starch, and sago starch; These starches can include powdered raw materials such as chemically modified starches that have been gelatinized, etherified, esterified, acetylated, crosslinked, oxidized, or a combination thereof, and physically modified starches that have been dry-heat treated or moist-heat treated; sugars such as sugar, glucose, maltose, lactose, oligosaccharides, etc.; powdered egg yolk, egg white, or whole egg; milk powder, skim milk powder, soy milk powder, etc.; foaming agents such as baking powder; protein materials such as soy protein; emulsifiers; inorganic salts such as table salt, and optionally oils and fats. When the pancake and waffle mix of the present invention contains cereal flour other than wheat flour, the ratio of the total amount of wheat flour to the total mass of the cereal flour contained in the pancake and waffle mix is ​​preferably 50% by mass or more, more preferably 75% by mass or more, and most preferably 90% by mass or more, and the ratio of GA-SX wheat flour to the total mass of the cereal flour is preferably 15% by mass or more.

[0015] The pancake and waffle batter of the present invention comprises the above-mentioned flour composition for pancakes and waffles or the above-mentioned pancake and waffle flour mix. The pancake and waffle batter of the present invention may contain, as ingredients other than the above-mentioned flour composition for pancakes and waffles, any ingredients that are normally used to manufacture pancake and waffle batter, such as cereal flours such as rice flour, barley flour, glutinous rice flour, corn flour, rye flour, and white sorghum flour; starches such as potato starch, tapioca starch, corn starch, wheat starch, rice starch, and sago starch; and starches that have been subjected to gelatinization, etherification, esterification, acetylation, crosslinking, oxidation, and the like. The starch may contain chemically modified starches that have been combined with the above, physically modified starches that have been dry-heat treated or wet-heat treated; sugars such as sugar, glucose, maltose, lactose, oligosaccharides; egg yolk, egg white, whole egg and their powdered forms, as well as other egg-derived components; dairy components such as milk, milk powder, skim milk powder, and soy milk powder; fats and oils such as shortening, lard, margarine, butter, and liquid oil; foaming agents such as baking powder; dry yeast; protein materials such as soy protein; emulsifiers; inorganic salts such as salt, fresh cream, and water. Preferably, the pancake and waffle batter of the present invention contains (1) powder ingredients including grain flour, etc., (2) fat ingredients including butter and shortening, and (3) liquid ingredients such as egg mixture and water. (1) As the powder ingredient containing cereal flour, in addition to the wheat flour composition for pancakes and waffles of the present invention, any ingredient normally used in the production of pancakes and waffles can be used. For example, auxiliary ingredients normally used in the production of pancakes and waffles can be used, such as cereal flours such as rice flour, barley flour, glutinous rice flour, corn flour, rye flour, and white sorghum flour; starches such as potato starch, tapioca starch, corn starch, wheat starch, rice starch, and sago starch, as well as chemically modified starches subjected to gelatinization, etherification, esterification, acetylation, crosslinking, oxidation, or combinations thereof, and physically modified starches subjected to dry heat treatment or moist heat treatment; saccharides such as sugar, glucose, maltose, lactose, and oligosaccharides; foaming agents such as baking powder; dry yeast; protein materials such as soy protein; emulsifiers; inorganic salts such as salt; preservatives; flavorings; spices; vitamins; and fortifying agents such as calcium. The amount of cereal flour added relative to the total mass of the powder raw material is preferably at least 40% by mass or more, and more preferably 50% by mass or more. When the pancake and waffle batter of the present invention contains cereal flour other than wheat flour, the ratio of the total amount of wheat flour to the total mass of the cereal flour contained in the pancake and waffle batter is preferably 50% by mass or more, more preferably 75% by mass or more, and most preferably 90% by mass or more, and the ratio of GA-SX wheat flour to the total mass of the cereal flour is preferably 15% by mass or more. (2) Examples of fat and oil ingredients including butter and shortening include fats and oils such as shortening, lard, margarine, butter, and liquid oil. When using powdered fats and oils in which fats and oils are added to a powdered material, only the mass of the fat and oil content is counted in the mass of the fat and oil ingredient, and the mass of the powdered material is counted in the mass of the powdered material. The fat and oil ingredient is preferably used in an amount of about 0 to 100 parts by mass, more preferably 2 to 50 parts by mass, per 100 parts by mass of grain flour. (3) Examples of liquid ingredients such as egg liquid and water include egg yolk, egg white, whole egg, milk, and other dairy products, as well as water. When using powdered egg yolk, egg white, or whole egg, or powdered dairy ingredients such as milk powder, skim milk powder, or soy milk powder, if water is added to reconstitute the ingredients, the mass including the water used for reconstitution is included in the mass of the liquid ingredients. When used in powder form, it is included in the powdered ingredients of (1). The liquid ingredients are preferably used in an amount of approximately 30 to 200 parts by mass, more preferably 50 to 175 parts by mass, even more preferably 75 to 160 parts by mass, and most preferably 90 to 155 parts by mass, per 100 parts by mass of cereal flour, including wheat flour. The pancake and waffle batter of the present invention can be prepared by appropriately mixing the above ingredients and, if necessary, fermenting the mixture.

[0016] The pancakes and waffles of the present invention are prepared by baking the pancake and waffle batter described above. The pancakes and waffles used in the folded confectionery of the present invention contain GA-SX wheat flour and can be produced according to conventional methods except for using the flour composition for pancakes and waffles or the flour mix for pancakes and waffles. For example, they can be produced by baking the pancake and waffle batter containing the flour composition for pancakes and waffles or the flour mix for pancakes and waffles on a hot plate or in a baking mold. Furthermore, when pancakes and waffles are to be made into folded confectionery, pancakes and waffles obtained by conventional methods can be folded with any filling, such as bean paste, cream, jam, or fruit, sandwiched between them or folded around the filling.

[0017] The method for producing pancakes and waffles of the present invention can be carried out in a conventional manner, except that it includes the steps of preparing batter using the wheat flour composition for pancakes and waffles or the mix flour for pancakes and waffles of the present invention described above, and baking the batter. Furthermore, the method for producing folded confectioneries of the present invention can be produced in a conventional manner, except that it includes the steps of preparing dough using the wheat flour composition for pancakes and waffles or the mix flour for pancakes and waffles of the present invention described above, baking the dough, and folding the baked dough. The step of preparing the batter can be carried out by, for example, blending the flour composition for pancakes and waffles or the mix flour for pancakes and waffles of the present invention with ingredients that are usually used in producing batter for pancakes and waffles as ingredients other than the flour composition for pancakes and waffles. The batter can be baked by pouring the batter into a mold or an iron plate and heating it. For example, for waffles, the batter can be poured into a pair of baking molds engraved with a checkered pattern or the like, and for pancakes, the batter can be poured into a flat heating cookware such as a hot plate and baked. The step of folding the baked dough can be carried out, for example, by sandwiching a filling between the dough and then folding the dough, which also includes folding the dough into a roll. [Example]

[0018] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0019] <Production Example 1: Pancake Production> (1) 135 parts by mass of milk, 20 parts by mass of whole eggs, 30 parts by mass of sugar, and 1 part by mass of salt were placed in a bowl and mixed with a whisk until homogeneous. (2) 100 parts by mass of soft wheat flour (Heart, manufactured by Nippon Flour Mills Co., Ltd.) and 4 parts by mass of baking powder were added to the above while sieving through a 24 mesh sieve, and mixed until homogeneous. (3) 20 parts by mass of salad oil was gradually added to the above and mixed until homogeneous to obtain pancake batter. (4) 90 g of pancake batter was poured onto a hot plate preheated to 190°C, baked for 2 minutes, then flipped over and baked for 1 minute to obtain circular pancakes.

[0020] <Test Example 1: Evaluation of pancakes> Using the soft wheat flour and GA-SA wheat flour in the proportions shown in Table 1, roughly circular pancakes (10 mm thick, 150 mm in diameter) were made according to Production Example 1. Note that the viscosity of the pancake batter was adjusted by the amount of milk used to ensure a consistent viscosity. After cooling, each pancake was sealed in a plastic film and stored at 7°C for 24 hours. Then, the pancakes were left to stand at room temperature for 1 hour to return to room temperature. Ten experienced panelists evaluated the texture according to the evaluation criteria in Table 1, and the average scores and standard deviations (SD) are shown in Table 1. Regarding the evaluation criteria for texture and melt-in-the-mouth feel, pancakes produced according to Production Example 1 were given a score of 3 for the texture immediately after cooling. Furthermore, pancakes with improved texture were produced by increasing the amount of fat and oil and adding an emulsifier. Specifically, the amount of salad oil in Production Example 1 was increased from 20 parts by mass to 25 parts by mass, and 1 part by mass of emulsifier (monoglycerin fatty acid ester, Myvatex Mighty Soft K, manufactured by Kerry) was added per 100 parts by mass of wheat flour. The texture immediately after cooling was given a score of 5. The results are shown in Table 1.

[0021] TIFF0007626717000001.tif80138

[0022] TIFF0007626717000002.tif75165

[0023] In Examples 1 to 5, the softness and moistness depended on the proportion of GA-SA wheat flour, and Example 3, which used 80% by mass of GA-SA wheat flour, had the best melt-in-the-mouth texture. All of the hotcakes were better than those immediately after baking and cooling. In particular, Examples 2 and 3, which used 80 to 90% by mass of GA-SA wheat flour relative to the total wheat flour, had the best balance of texture and melt-in-the-mouth texture. Comparative Example 1 had a slightly inferior melt-in-the-mouth texture, and Comparative Example 2 had a texture that was somewhat lacking in softness and melt-in-the-mouth texture.

[0024] <Production Example 2: Production of American waffles> (1) 50 parts by mass of milk, 100 parts by mass of whole eggs, and 30 parts by mass of sugar were placed in a bowl and mixed with a whisk until homogeneous. (2) 100 parts by mass of wheat flour (Heart, manufactured by Nippon Flour Mills Co., Ltd.), 6 parts by mass of baking powder, and 1 part by mass of salt were added to the above while sieving through a 24 mesh sieve, and mixed until homogeneous. (3) 25 parts by mass of margarine was gradually added to the above and mixed until homogenous to obtain waffle dough. (4) 80 g of waffle batter was poured into a waffle oven preheated to 180°C and baked for 2 minutes to obtain circular waffles.

[0025] <Test Example 2: Evaluation of waffles> Approximately circular American waffles (lattice thickness 12 mm, diameter 160 mm) were produced according to Production Example 2, except that the wheat flour and GA-SA wheat flour were used in the proportions shown in Table 2. The viscosity of the waffle batter was adjusted by adjusting the amount of milk used. After cooling, each American waffle was sealed in a plastic film and stored at 7°C for 24 hours. It was then left to stand at room temperature for one hour to return to room temperature. Ten experienced panelists evaluated the texture and melt-in-the-mouth texture according to the evaluation criteria in Table 1, as in Test 1. The average scores and standard deviations (SD) are shown in Table 2. Regarding the evaluation criteria for texture and melt-in-the-mouth texture, a waffle produced according to Production Example 2 and immediately after cooling was given a score of 3, while a waffle produced in Production Example 2 except that the amount of margarine was increased to 30 parts by mass and 1 part by mass of an emulsifier (monoglycerin fatty acid ester, Myvatex Mighty Soft K manufactured by Kerry Co.) was added per 100 parts by mass of flour to improve the texture, and immediately after cooling was given a score of 5. The results are shown in Table 2.

[0026] TIFF0007626717000003.tif64170

[0027] The evaluation of the American waffles showed a similar tendency to that of the pancakes in Test Example 1, with Examples 7 and 8, which used 80 to 90% by mass of GA-SA wheat flour, being particularly excellent. Comparative Example 3 had slightly poor melt-in-the-mouth texture, and Comparative Example 4 had a texture that was somewhat lacking in softness and melt-in-the-mouth texture.

[0028] <Production Example 3: Production of pancakes> (1) 100 parts by mass of wheat flour, 25 parts by mass of sugar, 2 parts by mass of baking powder, 0.4 parts by mass of salt, 0.05 parts by mass of flavoring, and 0.02 parts by mass of coloring were placed in a mixer and mixed together, and while mixing, 3 parts by mass of shortening was gradually added to prepare a pancake mix. (2) 100 parts by mass of mixed flour, 25 parts by mass of eggs, and 70 parts by mass of milk were placed in a bowl and mixed with a whisk until homogeneous to obtain a pancake batter. (3) 90 g of hot cake batter was poured onto a hot plate preheated to 170°C, baked for 2 minutes, then flipped over and baked for 1 minute to obtain circular hot cakes.

[0029] <Test Example 3: Evaluation of hot cakes> A hotcake mix was prepared in accordance with Production Example 3, except that the wheat flour and GA-SA wheat flour were used in the proportions shown in Table 3, and roughly circular hotcakes (22 mm thick, 130 mm in diameter) were made. After cooling, each hotcake was sealed in a plastic film and stored at 7°C for 24 hours. Then, it was left to stand at room temperature for 1 hour to return to room temperature. Ten experienced panelists evaluated the texture and melt-in-the-mouth texture according to the evaluation criteria in Table 1, as in Test 1. The average scores and standard deviations (SD) are shown in Table 3. Regarding the texture evaluation criteria, the texture of the hotcakes produced according to Production Example 3 immediately after cooling was given a score of 3, while the texture of the hotcakes produced in Production Example 3 except that the shortening was increased to 30 parts by mass and 1 part by mass of an emulsifier (monoglycerin fatty acid ester, Myvatex Mighty Soft K manufactured by Kerry Co.) was added per 100 parts by mass of wheat flour to improve the texture was given a score of 5. The results are shown in Table 3.

[0030] TIFF0007626717000004.tif64170

[0031] The evaluation of the hotcakes showed similar trends to those of the pancakes and American waffles, with Example 13, which used 80% by mass of GA-SA wheat flour, being particularly excellent. Comparative Examples 5 and 6 had a slightly inferior texture with little melt-in-the-mouth feel. Paragraph numbering <Test Example 4: Evaluation of bending resistance> The folding resistance of the pancakes, American waffles, and hotcakes produced in Test Examples 1 to 3 was evaluated by placing 10 g of custard cream in the center of each approximately circular shape, folding the waffles in half to sandwich the custard cream, and having 10 experienced panelists observe the condition of the folded area and evaluate it according to the evaluation criteria in Table 2. The average scores and standard deviations (SD) are shown in Table 4. TIFF0007626717000005.tif46153

[0032] TIFF0007626717000006.tif104166

[0033] By using 20% ​​or more by mass of GA-SA wheat flour relative to the total amount of wheat flour, the pancakes, American waffles, and hotcakes all showed increased resistance to bending as the proportion of GA-SA wheat flour increased. When combined with evaluations of texture and melt-in-the-mouth feel, all were well-balanced and particularly excellent when 80-90% by mass of GA-SA wheat flour was used. When 10% by mass of GA-SA wheat flour was used, slight cracks and fissures appeared in the pancakes and waffles, while clear cracks were observed when GA-SA wheat flour was not used.

Claims

1. A wheat flour composition for pancakes and waffles, comprising 15% by mass or more of wheat flour (GA-SX wheat flour) obtained by milling harvested wheat that is not deficient in the enzyme activity of GBSSI-A1, is deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, and is deficient in the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, based on the total amount of wheat flour.

2. 2. The flour composition for pancakes and waffles according to claim 1, wherein the GA-SX flour is flour obtained by milling a harvested wheat which does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activities of GBSSI-B1 and GBSSI-D1, does not lack the enzyme activity of SSIIa-A1, and lacks the enzyme activities of SSIIa-B1 and SSIIa-D1 (GA-SA flour).

3. 3. The flour composition according to claim 1 or 2, wherein pancakes and waffles are folded confectioneries.

4. A flour mix for pancakes and waffles, comprising the flour composition for pancakes and waffles according to any one of claims 1 to 3.

5. A batter for pancakes and waffles, comprising the flour composition for pancakes and waffles according to any one of claims 1 to 3 or the mix flour for pancakes and waffles according to claim 4.

6. Pancakes and waffles produced by baking the pancake and waffle batter according to claim 5.

7. 7. The pancakes and waffles of claim 6 which are folded confectioneries.

8. A method for producing pancakes and waffles, comprising the steps of: preparing a batter using the flour composition for pancakes and waffles according to any one of claims 1 to 3; and baking the batter.

9. A method for producing folded confectionery, comprising the steps of: preparing a batter using the flour composition for pancakes and waffles according to any one of claims 1 to 3 or the mix flour for pancakes and waffles according to claim 4; baking the batter; and folding the baked batter.

Images