Mixed flour for gluten-free bread, dough composition for gluten-free bread, and method for producing gluten-free bread

Abstract

To provide gluten free bread mix flour capable of producing delicious bread easily by using buckwheat flour instead of using rice flour used in gluten free bread flour.SOLUTION: There are provided gluten free bread mix flour characterized in containing buckwheat flour obtained by combining pregelatinized buckwheat flour, a gluten free bread dough composition containing the gluten free bread mix flour, and a method of producing gluten free bread by fermenting and baking the gluten free bread dough composition.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flour mix for gluten-free bread containing buckwheat flour mixed with gelatinized buckwheat flour, a dough composition for gluten-free bread containing the flour mix for gluten-free bread, and a method for producing gluten-free bread by fermenting and baking the dough composition for gluten-free bread. [Background technology]

[0002] In recent years, in response to the increasing demand for gluten-free foods, proposals have been made regarding gluten-free bread flour and its production. For example, as a substitute for wheat flour, rice flour treated with protease at a specified temperature for a specified time and a method for producing gluten-free rice flour bread using the same have been proposed (Patent Document 1). In addition, a dough for rice flour bread and a method for producing rice flour bread have been proposed, which are made by adding, to a main flour made mainly of rice flour, foaming emulsified oils and fats for confectionery or a foaming agent for confectionery, egg white powder, and thickening polysaccharides as quality improving agents (Patent Document 2).

[0003] All of the products provided by the above-mentioned prior art use rice flour as a substitute for wheat flour to achieve gluten-free. When using a main flour made mainly of rice flour, the taste tends to be bland compared to when wheat flour is used, and there is a problem with the texture that the user feels unsatisfied when eating. In addition, when using a main flour made mainly of rice flour, there is also a problem that the dough is difficult to become viscous, making it difficult to mold, and the workability during secondary processing is poor. Furthermore, since all of the products provided by the above-mentioned prior art use rice flour, they are not suitable for consumers who are allergic to rice. In addition, as gluten-free flour, virgin corn, white corn, rice, quinoa, teff, amaranth, buckwheat flour, etc. are known (Patent Document 3), but a gluten-free bread mix flour containing buckwheat flour mixed with gelatinized buckwheat flour has not yet been obtained. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2016-67228 A [Patent Document 2] JP 2019-83719 A [Patent Document 3] Special Publication No. 2012-513198 Summary of the Invention [Problem to be solved by the invention]

[0005] Therefore, there has been a demand for a gluten-free bread mix flour that contains buckwheat flour, has excellent taste and texture, is easy to process, can be easily made into bread using a home bakery, and can be eaten safely by consumers with rice allergies. [Means for solving the problem]

[0006] As a result of investigations to solve the above problems, the present inventors found that buckwheat flour containing pregelatinized buckwheat flour that does not contain gluten is useful as a substitute for wheat flour, which is a gluten source, and thus completed the present invention. That is, by adjusting the content of buckwheat flour, the amount of pregelatinized buckwheat flour, and the protein content of buckwheat flour within a predetermined range, it was confirmed that a gluten-free bread mix flour excellent in taste, texture, and workability could be obtained, and the present invention was completed. Furthermore, it was found that such a gluten-free bread mix flour can be used as a gluten-free bread dough composition to produce gluten-free bread. The present invention is as defined by the following specific features.

[0007] (1) A gluten-free bread mix flour containing buckwheat flour containing pregelatinized buckwheat flour. (2) The mixed flour for gluten-free bread according to (1), wherein the buckwheat flour containing pregelatinized buckwheat flour is buckwheat flour containing 5 to 20% by mass of pregelatinized buckwheat flour as a whole buckwheat flour. (3) The gluten-free bread mix flour according to (1) or (2), wherein the buckwheat flour content is 50 to 80% by mass of the total mixed flour. (4) The flour mix for gluten-free bread according to any one of (1) to (3), wherein the protein content of the buckwheat flour is 10% by mass or less of the total flour mix. (5) The gluten-free bread mix flour according to any one of (1) to (4) above, further comprising one or more selected from the group consisting of sweeteners, salt, fats and oils, and thickeners. (6) A dough composition for gluten-free bread, comprising the gluten-free bread mix flour according to any one of (1) to (5). (7) A method for producing gluten-free bread by fermenting and baking the gluten-free bread dough composition described in (6) above. Effect of the Invention

[0008] According to the present invention, it is possible to provide a mixed flour and a dough composition for gluten-free bread that are excellent in taste, texture and workability without using wheat flour, and a method for producing gluten-free bread using the dough composition for gluten-free bread.

[0009] In addition, the gluten-free bread flour mix and dough composition of the present invention does not use rice flour or soy flour, which are commonly used as substitutes for wheat flour in gluten-free products, and therefore provides a useful option for consumers who cannot consume rice or soy for health reasons, such as those who have an allergy to rice or soy. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The first aspect of the present invention is a mixed flour for gluten-free bread containing buckwheat flour blended with gelatinized buckwheat flour. Specific embodiments for carrying out the first aspect are described below.

[0011] The buckwheat flour used in the present invention is not particularly limited in terms of the raw material variety, raw material origin, milling method, or particle size. For example, raw material varieties include Shinano No. 1 and Kitawase buckwheat. Raw material origins include Nagano Prefecture, Hokkaido, the United States, Russia, and China. Milling methods include stone milling and roll milling. In this embodiment, buckwheat flour with an average particle size of about 100 μm is used, but the particle size is not particularly limited. In addition, the buckwheat flour used in the present invention is based on the assumption that ordinary buckwheat (scientific name: Fagopyrum esculentum) is used, but it is also possible to replace ordinary buckwheat with Tartary buckwheat (scientific name: Fagopyrum tataricum).

[0012] The content of buckwheat flour in the mixed flour for gluten-free bread according to the present invention is 50-80% by mass, preferably 55-75% by mass, and more preferably 60-70% by mass of the entire mixed flour. If the content of buckwheat flour is less than 50%, the taste, flavor, and texture derived from buckwheat flour may be poor. In addition, other gluten-free raw materials such as rice flour and soy flour are required to make up for the shortage of buckwheat flour in the mixed flour, making it difficult to provide it to consumers who are allergic to rice or soybeans. On the other hand, if the content of buckwheat flour exceeds 80%, the workability during bread making may be poor, and the bread may not expand sufficiently during baking and may have a dry texture.

[0013] The buckwheat flour preferably contains 5 to 20% by mass of pregelatinized buckwheat flour, more preferably 10 to 20% by mass. Pregelatinized buckwheat flour is expected to have gluten-like effects, such as being sticky and increasing dough strength due to the gelatinization of starch. Furthermore, by adding pregelatinized buckwheat flour, which has a higher water content than normal buckwheat flour, it is possible to suppress dryness in the taste and achieve a moist and smooth texture. If the pregelatinized buckwheat flour is less than 5% by mass of the total buckwheat flour, the above-mentioned effects may not be achieved, and the dough for bread may not be sticky and may become brittle, and the dough may have a brittle and dry texture when baked. On the other hand, if the pregelatinized buckwheat flour is more than 20% by mass of the total buckwheat flour, the dough for bread may become excessively sticky, which may inhibit the stretching action of the dough during baking, causing it to not stretch sufficiently, resulting in a poor texture.

[0014] The method for producing the gelatinized buckwheat flour used in the gluten-free bread mix according to the present invention is not particularly limited. For example, a general method using an extruder or a baking roll can be used. The gelatinized buckwheat flour can be obtained by gelatinizing buckwheat berries and then milling the berries, or by milling buckwheat berries to produce buckwheat flour and then gelatinizing the buckwheat flour.

[0015] The buckwheat flour used in the gluten-free bread mix according to the present invention preferably has a protein content of 10% by mass or less. Preferably, it is 6% by mass or less. The "protein content of buckwheat flour" here refers to the protein content contained in the whole buckwheat flour containing the gelatinized buckwheat flour used in the present invention. When the buckwheat flour containing the gelatinized buckwheat flour is prepared by mixing the buckwheat flour and the gelatinized buckwheat flour, the protein content is the sum of the protein content contained in the buckwheat flour and the protein content contained in the gelatinized buckwheat flour. If the protein content of the whole buckwheat flour exceeds 10% by mass, the dough for bread tends to become sticky. This stickiness is due to the water-soluble protein contained in the buckwheat, and unlike the stickiness caused by starch or gluten, when the dough for bread is made, it is difficult to mold and may significantly impair workability. In addition to the poor workability, if the protein content exceeds 10% by mass, the bitter taste peculiar to buckwheat may become too strong and the color may become blackish. In the present invention, the protein content of the buckwheat flour can be measured by a combustion method (modified Dumas method).

[0016] The gluten-free bread mix flour according to the present invention can contain, in addition to buckwheat flour containing pregelatinized buckwheat flour, a sweetener, salt, fats and oils, a thickener, etc. The sweetener, salt, fats and oils, thickener, etc. are not particularly limited, and for example, those usually used in bread mixes, such as white sugar as a sweetener, ordinary salt as a salt, powdered fats and oils as fats, and methylcellulose, hydroxypropylmethylcellulose, etc., can be used.

[0017] The gluten-free bread flour mix of the present invention can be used for gluten-free cake flour mix, gluten-free cookie flour mix, gluten-free pizza flour mix, gluten-free pasta flour mix, etc., and can be effectively used to produce gluten-free foods by preparing dough, etc. in a normal manner, shaping and baking the dough, etc.

[0018] The second aspect of the present invention is a dough composition for gluten-free bread, comprising a flour mix for gluten-free bread containing buckwheat flour mixed with gelatinized buckwheat flour. A specific embodiment for carrying out the aspect will be described below.

[0019] The gluten-free bread dough composition according to the present invention can contain water, yeast and fats and oils in addition to the gluten-free bread mix flour containing buckwheat flour blended with the gelatinized buckwheat flour described in the first embodiment. There are no particular limitations on the water, yeast and fats and oils, and the amounts contained are also amounts normally used, for example, water is appropriately used in the range of 50 to 150 parts by weight per 100 parts by weight of the mix flour.

[0020] The gluten-free dough composition of the present invention may contain, in addition to the water, yeast and oil components described above, ingredients that can be commonly used to make gluten-free bread products, including, but not limited to, starches, gums, sweeteners, salts, chemical leavening agents, eggs, dairy products, nuts, fruits, and flavors.

[0021] The third aspect of the present invention is a method for producing gluten-free bread by fermenting and baking a dough composition for gluten-free bread. The method for producing gluten-free bread according to the third aspect is not particularly limited as long as it includes a fermentation step and a baking step, and a normal manufacturing process for producing bread from a dough composition for bread can be applied. EXAMPLES

[0022] The present invention will be specifically described below with reference to Examples, Production Examples, Comparative Examples and Control Examples, but the present invention is not limited to the following Examples.

[0023] The components used in the Examples, Preparation Examples, Comparative Examples and Control Examples are as follows. Buckwheat flour 1: Tokukinju (manufactured by Nikko Flour Milling Co., Ltd.), protein content 4% Buckwheat flour 2: Kinjusetsu (manufactured by Nikko Flour Milling Co., Ltd.), protein content 12% Pregelatinized buckwheat flour: EX flour (manufactured by Nikkoku Flour Milling Co., Ltd.), protein content 10% Rice flour: Akasia (manufactured by Nikkoku Flour Milling Co., Ltd.) Wheat flour: Hoshihime (manufactured by Nikkoku Flour Milling Co., Ltd.) Sweetener: White sugar (manufactured by Itochu Corporation) Salt: General salt (manufactured by Nihonkaisui Co., Ltd.) Thickener: Heatsol Soft (manufactured by Unitech Foods Co., Ltd.) Powdered oil: Magical Base Milk (Miyoshi Oil Co., Ltd.) Yeast: Instant red yeast (made by Lesaffre)

[0024] The bread-making methods and evaluation methods for the bread-making tests in the Examples, Production Examples, Comparative Examples, and Control Examples are as follows. <Bread making method> The bread-making method is to add 230 ml of water, 3 g of yeast, and 20 g of salad oil to 300 g of each mixed flour shown below, mix thoroughly until dough-like, and leave to stand at room temperature for 30 minutes. After that, mix thoroughly again, place in a bread baking frame, and leave to stand at 35°C for 50 minutes to ferment. Then bake in a 220°C oven for 25 minutes.

[0025] <Evaluation method> The workability of the bread-making test was evaluated by three workers on the following five-point scale. The average of the three evaluation points was used as the result. 5 points: Easier to work with than wheat flour 4 points: Workability level is the same as when using wheat flour 3 points: Slightly inferior to wheat flour, but no particular problems with workability 2 points: Inferior to wheat flour, requires manual work, and has some problems with workability 1 point: Poor workability and level of difficulty in use The sensory evaluation method for the bread-making test was conducted by 12 panelists, who rated the bread on the following 5-point scale. The average score of the 12 panelists was used as the result. 5 points: Good taste and texture, better than wheat flour products 4 points: Good taste and texture, comparable to products using wheat flour 3 points: The taste and texture are slightly inferior to those of wheat flour products, but there is no particular problem. 2 points: The taste and texture are inferior to those of wheat flour products, and there are some problems. 1 point: Both taste and texture are considerably inferior to those of products using wheat flour, and there are problems with the level

[0026] In order to realize the production of gluten-free bread and to evaluate the difference between buckwheat flour containing gelatinized buckwheat flour as a substitute for wheat flour and rice flour, mixed flours with the composition shown in Table 1 below were prepared as the mixed flours used in the embodiment (using buckwheat flour containing gelatinized buckwheat flour), comparison example 1 (using rice flour), and control example (using wheat flour), and workability evaluation and sensory evaluation were performed in bread-making tests.

[0027] [Table 1]

[0028] The results of the workability evaluation and the sensory evaluation in the bread-making test of the Example, Comparative Example 1, and Control Example are shown in Table 2 below. As shown in Table 2, the mixed flour containing buckwheat flour blended with gelatinized buckwheat flour (Example) was evaluated as being close to the mixed flour containing wheat flour (Control Example) in the workability evaluation and the sensory evaluation in the bread-making test. On the other hand, the mixed flour containing rice flour (Comparative Example 1) was evaluated as being significantly lower than the mixed flour containing wheat flour (Control Example) in the workability evaluation and the sensory evaluation. According to the interview with the evaluators, the factors that led to the low evaluation of the mixed flour containing rice flour (Comparative Example 1) were the weak dough and the difficulty in shaping in the workability evaluation, and the bland taste and dry texture in the sensory evaluation.

[0029] [Table 2] EXAMPLES

[0030] In order to evaluate the suitable ratio (mixing ratio) of gelatinized buckwheat flour mixed with buckwheat flour, the mixed flour with the composition shown in Table 3 below was prepared as the mixed flour used in the embodiment (mixing ratio of gelatinized buckwheat flour in buckwheat flour: 10%), Comparative Example 2 (mixing ratio of gelatinized buckwheat flour in buckwheat flour: 0%), and Production Example 1 (mixing ratio of gelatinized buckwheat flour in buckwheat flour: approximately 23%), and workability evaluation and sensory evaluation in a bread-making test were carried out. The content (70%) of the whole buckwheat flour including gelatinized buckwheat flour in the mixed flour was kept constant.

[0031] [Table 3]

[0032] The results of the workability evaluation and the sensory evaluation of the bread-making test of the Example, Comparative Example 2, and Production Example 1 are shown in Table 4 below. Comparative Example 2, in which the proportion of gelatinized buckwheat flour in the buckwheat flour is 0%, i.e., the example that does not contain gelatinized buckwheat flour, had a good workability evaluation, but the sensory evaluation was significantly lower than that of the Example in which the blending ratio of gelatinized buckwheat flour in the buckwheat flour was 10%. This evaluation is lower than the sensory evaluation result of Comparative Example 1, in which rice flour was used in the mix flour as a substitute for wheat flour, and this result shows that blending of gelatinized buckwheat flour is an important technical matter in the present invention. On the other hand, in Production Example 1, in which the blending ratio of gelatinized buckwheat flour in the buckwheat flour is about 23%, both the workability evaluation and the sensory evaluation are lower than those of the Example, and there is an upper limit to the blending ratio of gelatinized buckwheat flour, and when the blending ratio of gelatinized buckwheat flour exceeds the upper limit, excessive hardness occurs, resulting in a lower workability evaluation and sensory evaluation.

[0033] [Table 4] EXAMPLES

[0034] In order to evaluate the suitable protein content in buckwheat flour used in the gluten-free bread mix, the mixed flour of the composition shown in Table 5 below was prepared as the mixed flour used in the example (protein content in the whole buckwheat flour: 4.6% by mass) and production example 2 (protein content in the whole buckwheat flour: 11.8% by mass), and a workability test and a sensory test were carried out in the bread-making test. In the example, 63% of buckwheat flour 1 with a protein content of 4% was mixed with 7% of pregelatinized buckwheat flour with a protein content of 10%, and the protein content in the whole buckwheat flour was set to 4.6%. In production example 2, 63% of buckwheat flour 2 with a protein content of 12% was mixed with 7% of pregelatinized buckwheat flour with a protein content of 10%, and the protein content in the whole buckwheat flour was set to 11.8%. The blending ratio of pregelatinized buckwheat flour in the buckwheat flour was constant at 10%.

[0035] [Table 5]

[0036] The results of the workability evaluation and sensory evaluation of the bread-making test of the Example and Production Example 2 are shown in Table 6 below. Production Example 2, in which the protein content in the whole buckwheat flour is 11.8%, was rated significantly lower in the workability evaluation and sensory evaluation than the Example, in which the protein content in the whole buckwheat flour is 4.6%. This result is due to the fact that when the protein content in buckwheat flour exceeds 10%, the workability is adversely affected by increased stickiness, which is inconvenient for bread-making, and the bitter taste of the buckwheat protein adversely affects the flavor.

[0037] [Table 6]

Claims

1. A mixed flour for gluten-free bread, characterized by containing buckwheat flour mixed with gelatinized buckwheat flour.

2. The mixed flour for gluten-free bread according to claim 1, characterized in that the buckwheat flour containing pregelatinized buckwheat flour is buckwheat flour containing 5 to 20% by mass of pregelatinized buckwheat flour based on the total mass of the buckwheat flour.

3. The flour mix for gluten-free bread according to claim 1 or 2, characterized in that the buckwheat flour content is 50 to 80 mass% of the total flour mix.

4. A gluten-free bread mix flour described in any one of claims 1 to 3, characterized in that the protein content of the buckwheat flour used in the gluten-free bread mix flour is 10 mass% or less.

5. The gluten-free bread mix flour according to any one of claims 1 to 4, further comprising one or more selected from the group consisting of sweeteners, salt, fats and oils, and thickeners.

6. A gluten-free bread dough composition comprising the gluten-free bread mix flour according to any one of claims 1 to 5.

7. A method for producing gluten-free bread by fermenting and baking the gluten-free bread dough composition according to claim 6.

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