How whole wheat flour is made

Abstract

To provide a method of producing whole wheat flour capable of suppressing bran smell or harsh taste, even when used for a secondary processed product such as bread.SOLUTION: In a method of producing whole wheat flour, whole wheat flour crushed to a particle size passable through a sieve with 1 mm opening by an airflow type crusher, and whole wheat flour crushed to the particle size passable through the sieve with 1 mm opening by a grinding type crusher are blended at the ratio of 90:10 to 50:50.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing whole wheat flour. [Background technology]

[0002] Although whole wheat flour is rich in nutrients, when used as an ingredient in bread and other foods, it has the problem of being difficult to eat because of its strong bran smell and harsh taste compared to wheat flour milled after separating the endosperm. To solve these problems, a method for producing whole wheat flour is known (see, for example, Patent Document 1), which includes the following steps: (1) coarsely grinding raw wheat; (2) separating the coarsely ground product obtained in step (1) into a fine fraction having an average particle size of less than 150-200 μm and a coarse fraction having an average particle size of 150-200 μm or more (wherein the average particle size of the coarse fraction is larger than that of the previous fine fraction); (3) finely grinding the coarse fraction obtained in step (2) by impact milling; (4) isolating the fine fraction having an average particle size of less than 150-200 μm from the finely ground product obtained in step (3); and (5) mixing the fine fraction having an average particle size of less than 150-200 μm obtained in step (2) with the fine fraction having an average particle size of less than 150-200 μm obtained in step (4). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-61813 Summary of the Invention [Problem to be solved by the invention]

[0004] As mentioned above, there is a need for a method for improving the flavor of whole wheat flour when used in bread and the like. An object of the present invention is to provide a method for producing whole wheat flour that has reduced bran odor and harsh taste even when used in secondary processed products such as bread. [Means for solving the problem]

[0005] As a result of extensive research conducted by the inventors in order to achieve the above-mentioned object, they discovered that whole wheat flour containing wheat flours obtained by different milling methods in specific ratios can suppress the bran odor and harsh taste when used in bread and the like, and thus completed the present invention. Therefore, the present invention provides a method for producing whole wheat flour, characterized by blending whole wheat flour pulverized using an air flow mill to a particle size that will pass through a 1 mm mesh sieve with whole wheat flour pulverized using an attrition mill to a particle size that will pass through a 1 mm mesh sieve in a ratio of 90:10 to 50:50. [Effects of the Invention]

[0006] By using whole wheat flour obtained by the manufacturing method of the present invention, bread and the like can be obtained with reduced bran odor and harsh taste. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention will be described in detail below. In the present invention, the attrition-type pulverizer refers to a pulverizer that mainly uses shear or friction as a pulverizing method, and examples thereof include a mass colloider, a grinder, and a millstone. In the present invention, there is no particular limitation on the method of pulverization using an attrition-type pulverizer, and any conventional method for producing whole wheat flour using an attrition-type pulverizer can be used. For example, wheat grains can be crushed in a millstone, sieved through a 1 mm sieve, and any grains that do not pass through the sieve can be crushed again in a millstone to obtain whole wheat flour crushed to a particle size that will pass through a 1 mm sieve.

[0008] In the present invention, the airflow type pulverizer refers to a pulverizer that pulverizes raw materials by causing them to collide with each other while being carried by an airflow. In the present invention, there is no particular limitation on the method of pulverization using an airflow pulverizer, and any conventional method for producing whole wheat flour using an airflow pulverizer can be used. For example, wheat grains can be crushed in an airflow crusher, sieved through a 1 mm sieve, and any grains that do not pass through the sieve crushed again in an airflow crusher to obtain whole wheat flour crushed to a particle size that can pass through a 1 mm sieve.

[0009] In the present invention, the type of wheat used to obtain whole wheat flour is not particularly limited. For example, types of wheat may include hard wheat, semi-hard wheat, medium wheat, and soft wheat, which may be red or white wheat. In the present invention, red wheat generally refers to wheat having an outer skin color of orange, reddish brown, or dark brown. Examples of red wheat include 1CW (Canadian Western Red Spring 1), DNS (US Hard Red Spring or Dark Northern Spring), SH (US Hard Red Winter or Semi-Hard), Haruyokoi (Japanese wheat), Haruyutaka (Japanese wheat), Kitanokaori (Japanese wheat), Nishinokaori (Japanese wheat), and Minaminokaori (Japanese wheat).

[0010] In the present invention, white wheat generally refers to wheat having a white or pale yellow outer skin color. Examples of white wheat include ASW (Australian noodle blend wheat for Japan), PH (Australian prime hard), and WW (US soft white or western white).

[0011] In the present invention, the type of wheat used as the raw material for obtaining whole wheat flour may be appropriately selected depending on the desired secondary processed product. For example, in the case of whole wheat flour used to make bread, hard wheat is preferred. The types of wheat used in the whole wheat flour obtained by the attrition mill and the whole wheat flour obtained by the airflow mill may be the same or different, and the type of wheat used in each milling method may be a single variety or a mixture of multiple varieties.

[0012] The whole wheat flour obtained by the attrition mill and the whole wheat flour obtained by the airflow mill are mixed together. The mixing method is not particularly limited as long as the whole wheat flours are mixed uniformly, and any conventional powder mixing method can be used. For example, there can be mentioned a method of mixing by hand, or a method using a mixer such as a ribbon mixer, a Nauta mixer, a cascade mixer, a drum mixer or a V-type mixer.

[0013] In the present invention, whole wheat flour pulverized using an airflow mill to a particle size that will pass through a 1 mm mesh sieve and whole wheat flour pulverized using an attrition mill to a particle size that will pass through a 1 mm mesh sieve are blended in a ratio of 90:10 to 50:50. The 90:10 ratio means that the whole wheat flour obtained by the airflow mill is 90% by mass, and the whole wheat flour obtained by the attrition mill is 10% by mass. Similarly, the term 50:50 means that 50% by mass of the whole wheat flour is obtained by an airflow mill and 50% by mass of the whole wheat flour is obtained by an attrition mill. That is, good results can be obtained when the whole wheat flour is 90% by mass or less and 50% by mass or more obtained by an air flow mill, and the remainder is whole wheat flour obtained by an attrition mill. If the proportion of whole wheat flour obtained by an airflow mill exceeds 90% by mass, the bran odor and harsh taste cannot be sufficiently suppressed. Furthermore, if the proportion of whole wheat flour obtained by an airflow mill is less than 50% by mass, the bran odor and harsh taste cannot be sufficiently suppressed. The purpose of grinding the material to a particle size that can pass through a sieve with 1 mm openings is to reduce the rough texture of the secondary processed product.

[0014] There are no particular limitations on how the whole wheat flour obtained by the method of the present invention can be used, and it can be used in the same way as conventional whole wheat flour. For example, examples of secondary processed products that can be used include breads such as white bread, French bread, rolls, and sweet buns, fried breads such as yeast donuts, steamed breads, pizzas such as pizza pies, cakes such as sponge cakes, baked goods such as cookies, crackers, and biscuits, cereal foods, and noodles. [Example]

[0015] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. [Preparation of raw material whole wheat flour using an airflow mill] Selected hard wheat (Canadian 1CW) was air-milled in an air-flow mill (manufactured by Nishimura Machinery Works) to a particle size that would pass through a 1 mm sieve, to obtain whole wheat flour. Hereinafter, the obtained whole wheat flour will be referred to as "air-milled whole wheat flour."

[0016] [Preparation of raw whole wheat flour using a grinding mill] Selected hard wheat (Canada 1CW) was ground in a rotary mill (Volmer, Germany) to a particle size that would pass through a 1 mm sieve to obtain whole wheat flour. Hereinafter, the obtained whole wheat flour will be referred to as "stone-ground whole wheat flour."

[0017] [Examples 1 to 5, Comparative Examples 1 to 2, Reference Examples 1 to 2] Bread The obtained air-milled whole wheat flour and stone-ground whole wheat flour were mixed until homogeneous in the blending ratio shown in Table 1 to obtain whole wheat flour. (1) 100 parts by mass of the whole wheat flour was mixed with 3 parts by mass of baker's yeast, 5 parts by mass of sugar, 2 parts by mass of salt, 2 parts by mass of skim milk powder, and 70 parts by mass of water in a mixer, and the mixture was kneaded at low speed for 2 minutes and medium speed for 3 minutes. Five parts by mass of shortening was then added, and the mixture was further kneaded at low speed for 1 minute, medium speed for 3 minutes, and high speed for 3 minutes, and the mixture was kneaded at 27°C to prepare a bread dough. The dough was then fermented at 28°C and 75% humidity for 60 minutes. (2) The dough was divided into 460g portions, rolled into balls, and left to rest at room temperature for 25 minutes. Then, it was shaped into a log using a molder, packed into a loaf mold, and left to ferment for 40 minutes at a temperature of 38°C and humidity of 85%. (3) This dough was baked in an oven at 200°C for 25 minutes to obtain bread. The obtained bread was evaluated by 10 panelists according to the following evaluation criteria. <Bitter taste> 5 points: The bitter taste is barely noticeable, which is good. 4 points: A slightly bitter taste, but still quite good 3 points average 2 points: The bitter taste is a little strong and not very good 1 point: The bitter taste is strong and bad <Bran odor> 5 points: The smell of bran is barely noticeable, which is good. 4 points: A slight smell of bran is noticeable, but it's still quite pleasant 3 points average 2 points: The smell of bran is a little strong and bad 1 point: The smell of bran is strong and bad

[0018] The obtained evaluation results (average values) are shown in Table 1. [Table 1]

[0019] Favorable results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 90:10 to 50:50. The best results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 70:30 to 50:50.

[0020] [Examples 6 to 10, Comparative Examples 3 to 4, Reference Examples 3 to 4] Cookies The obtained air-milled whole wheat flour and stone-ground whole wheat flour were mixed until homogeneous in the blending ratio shown in Table 2 to obtain whole wheat flour. (1) 100 parts by mass of the whole wheat flour, 30 parts by mass of butter, 25 parts by mass of shortening, 25 parts by mass of sugar, and 1 part by mass of salt were placed in a mixer and creamed. (2) To this was added 10 parts by mass of water little by little while stirring. (3) 100 parts by mass of the obtained whole wheat flour was added and mixed, and the mixture was rolled out to a thickness of 8 mm and cut out using a mold. (4) This was baked in an oven at 170°C for 20 minutes to obtain cookies. The obtained cookies were evaluated in the same manner as in Example 1. The obtained evaluation results (average values) are shown in Table 2.

[0021] [Table 2]

[0022] Favorable results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 90:10 to 50:50. The best results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 70:30 to 50:50.

[0023] [Examples 11 to 15, Comparative Examples 5 to 6, Reference Examples 5 to 6] Pizza The obtained air-milled whole wheat flour and stone-ground whole wheat flour were mixed until homogeneous in the blending ratio shown in Table 3 to obtain whole wheat flour. (1) 100 parts by mass of strong wheat flour, 100 parts by mass of the whole wheat flour, 1 part by mass of dry yeast, 4 parts by mass of salt, 6 parts by mass of salad oil, and 110 parts by mass of water were placed in a mixer, and the mixture was kneaded at low speed for 2 minutes and medium speed for 4 minutes to prepare a dough that was kneaded at 24°C. (2) The dough was divided into 200g portions, rolled into balls, and left to ferment overnight in the refrigerator. (3) The dough was reheated until the core temperature reached 18°C, and then rolled out with a rolling pin to a diameter of 30 cm. (4) This was baked in an oven at 250°C for 5 minutes to obtain pizza. The resulting pizza was evaluated in the same manner as in Example 1. The evaluation results (average values) obtained are shown in Table 3.

[0024] [Table 3]

[0025] Favorable results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 90:10 to 50:50. The best results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 70:30 to 50:50.

Claims

[Claim 1] A method for producing whole wheat flour, characterized by blending whole wheat flour pulverized by an airflow mill to a particle size that will pass through a 1 mm mesh sieve with whole wheat flour pulverized by an attrition mill to a particle size that will pass through a 1 mm mesh sieve in a ratio of 90:10 to 50:50.

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