Wheat flour composition for baked goods

Abstract

To provide a wheat flour composition for baked confectionery having falling food texture, being excellent melt in mouth, and having sweet flavor.SOLUTION: The above problem is solved by using at least one type of wheat flour derived from specific species such as ADVISOR species of 10 mass% or more relative to the total amount of wheat flour of raw materials in producing baked confectionery.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flour composition for baked goods and baked goods produced therefrom. [Background technology]

[0002] Baked goods made from wheat flour are primarily made from weak wheat flour, which has a relatively low protein content, and various methods have been proposed to improve the texture of such baked goods. Patent Document 1 discloses a method for producing baked goods such as hard biscuits and pretzels, in which 0.1 to 10% by weight of powdered oil with a melting point of 41° C. to 75° C. is added to grain flour, the main ingredient of which is wheat flour. It is described that this production method can improve the permeability of liquid oil into the baked goods, and produce baked goods that are easy to break apart and melt in the mouth. Patent Document 2 discloses an oil and fat composition for baked goods, which has a POP content of 12 to 40 wt % based on the total weight of the oil and fat composition for baked goods and a lauric acid content of 2 to 15 wt % based on the total weight of the constituent fatty acids. It describes that by using this oil and fat composition for baked goods, baked goods such as sables, biscuits, and cookies can be obtained that are easy to work with, have a crispy texture, are not sticky when chewed, do not stick to teeth, and melt in the mouth. Patent Document 3 discloses a wheat flour composition for baked goods containing 50% by mass or more of wheat flour derived from a specific type of wheat. It is described that by using such wheat flour, baked goods with a light texture and melt-in-the-mouth texture can be obtained, and that the workability is also good. Both are excellent inventions that can improve the texture of baked goods, but it is difficult to impart a melt-in-the-mouth, soft texture and a fragrant flavor, and further improvements are needed. However, with the methods proposed so far, it is difficult to achieve a crunchy texture, a melt-in-the-mouth texture, and a fragrant flavor, and further improvements are required. In light of the recent trend toward health consciousness, improvements are being sought not by using secondary ingredients such as increasing the amount of fat or oil, or by using additives, but by improving the main ingredients. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2016-158600 A [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-4806 [Patent Document 3] Japanese Patent Application Laid-Open No. 2013-70626 Summary of the Invention [Problem to be solved by the invention]

[0004] To provide a wheat flour composition for baked confectioneries, which can give baked confectioneries with a soft texture, melt-in-the-mouth texture and fragrant flavor. [Means for solving the problem]

[0005] As a result of extensive research to solve the above problems, the inventors discovered that when at least one type of wheat flour derived from a specific variety, such as the ADVISOR variety, is used in the production of baked goods in an amount of 10% by mass or more of the total amount of wheat flour used as raw materials, baked goods can be provided that have a crumbly texture, melt in the mouth easily, and a fragrant flavor, and thus completed the present invention.

[0006] That is, the present invention includes the following aspects. [1] ADVISOR, AIGLE, APRILIO, AREZZO, ATTRACTION, AUCKLAND, BOREGAR, BRENTANO, CALABRO, CALUMET, CELLULE, CENTURION, CESARIO, CHEVIGNON, COMPIL, COMPLICE, DESCARTES, DIAMENTO, FANTÓMAZ NTOMAS, FILON, FOXYL, FRIPON, FRUCTIDOR, GHAYTA, GONCOURT, GRAINDOR, HYBERY, HYBIZA, HYDROCK, HYFI, HYKING, HYPODROM, HYSPEED, HYSUN, HYWIN, HYXO, HYXTRA, ILLICO, IONESCO, KWS EXTASE EXTASE, LAURIER, LG ABSALON, LG ANDROID, LG ARMSTRONG, LIPARI, LYRIK, MATHEO, MUTIC, NEMO, OREGRAIN, ORLOGE, PASTORAL, PIBRAC, PILIER, RGT CESARIO, RGT FORZANO, RGT KILIMANJARO, RGT LIBRAVOLIBRAVO, RGT MONTECARLO, RGT PULKO, RGT SACRAMENTO, RGT TALISKO, RGT TEKNO, RGT VELASKO, RGT VENEZIO, RGT VOLUPTO, RUBISKO, SANREMO, SCENARIO, SEPIA, SOLEHIO, SOLINDO CS, SYLLON, SY MATTIS, SY A flour composition for baked goods, comprising wheat flour, containing at least one type of wheat flour derived from a species selected from the group consisting of Moisson, Tarascon, Tenor, Terroir, Triomph, and Unik, in an amount of 10% by mass or more based on the total amount of wheat flour. [2] [1] A premix flour for baked goods containing the wheat flour composition for baked goods described in [1]. [3] A dough for baked goods containing the wheat flour composition for baked goods described in [1] or the premix flour for baked goods described in [2]. [4] A method for producing baked goods, comprising the step of baking the dough for baked goods described in [3]. [5] Baked confectioneries obtained by baking the dough for baked confectioneries described in [3] above. [Effects of the Invention]

[0007] According to the present invention, baked confectioneries having a soft texture, melting easily in the mouth, and a fragrant flavor can be produced. DETAILED DESCRIPTION OF THE INVENTION

[0008] (Flour composition for baked goods) The flour composition for baked goods of the present invention is selected from the group consisting of ADVISOR, AIGLE, APRILIO, AREZZO, ATTRAKTION, AUCKLAND, BOREGAR, BRENTANO, CALABRO, CALUMET, CELLULE, CENTURION, CESARIO, CHEVIGNON, COMPIL, COMPLICE, DESCARTES, DIAMENTO, FAT Fantomas, Filon, Foxyl, Fripon, Fructidor, Ghayta, Goncourt, Graindor, Hybery, Hybiza, Hydrock, Hyfi, Hyking, Hypodrom, Hyspeed, Hysun, Hywin, Hyxo, Hyxtra, Illico, Ionesco, KWS Extase EXTASE, LAURIER, LG ABSALON, LG ANDROID, LG ARMSTRONG, LIPARI, LYRIK, MATHEO, MUTIC, NEMO, OREGRAIN, ORLOGE, PASTORAL, PIBRAC, PILIER, RGT CESARIO, RGT FORZANO, RGT KILIMANJAROKILIMANJARO, RGT LIBRAVO, RGT MONTECARLO, RGT PULKO, RGT SACRAMENTO, RGT TALISKO, RGT TEKNO, RGT VELASKO, RGT VENEZIO, RGT VOLUPTO, RGT RUBISKO, SANREMO, SCENARIO, SEPIA, SOLEHIO, SOLINDO CS, SYLLON, SY The wheat flour composition for baked goods comprises wheat flour, which contains at least one type of wheat flour (hereinafter abbreviated as "special wheat flour") derived from a variety selected from the group consisting of "Matteis," "Sy Moisson," "Tarascon," "Tenor," "Terroir," "Triomphe," and "Unik," in an amount of 10% by mass or more based on the total wheat flour. The special wheat flour contained in the wheat flour composition for baked goods may be a mixture of wheat flour derived from two or more varieties, and when the special wheat flour is a mixture, the total amount of the mixture is 10% by mass or more based on the total wheat flour contained in the wheat flour composition for baked goods.

[0009] The specific type of wheat contained in the wheat flour composition for baked goods of the present invention belongs to the soft wheat group and is characterized by a low protein content, which is approximately 7 to 11% by mass. Furthermore, the wheat flour obtained by milling the specific type of wheat (specific type wheat flour) preferably has a protein content of 6 to 15% by mass, more preferably 7 to 11% by mass. If the protein content of the wheat flour is too low, workability will be poor, while if the protein content is too high, the texture will be hard and it will be difficult to obtain a crumbly texture.

[0010] Examples of wheat flour other than the above-mentioned specific wheat flour include weak flour, all-purpose flour, semi-strong flour, and strong flour. From the viewpoint of wheat flour for confectionery, wheat flour derived from a wheat brand or variety used as a raw material for weak flour and / or all-purpose flour is preferred, and wheat flour derived from a wheat brand or variety used as a raw material for weak flour is even more preferred. When using commercially available wheat flour, weak flour and / or all-purpose flour is preferred, and weak flour is particularly preferred. The wheat flour other than the specific wheat variety is not particularly limited as long as it is derived from wheat other than the specific wheat variety that is commonly used for food. Examples of wheat other than the specific wheat variety that is commonly used for food include Dark Northern Spring (DNS), Hard Red Winter (HRW), No. 1 Hard Red Spring (1CW), Western White (WW), Prime Hard (PH), Australian Standard White (ASW), Yumechikara, Minaminokaori, Shiroganekomugi, Kitanokaori, Kitahonami, Haruyokoi, Nebarigoshi, Kinunonami, Satonosora, Iwainodaichi, Ayahikari, Setokirara, Chikugoizumi, Minaminokaori, Bermude, Arlequin, Apache, and other wheat brands or varieties.

[0011] The content of the specific wheat flour in the wheat flour composition for baked goods of the present invention is 10% by mass or more, preferably 15% by mass or more, more preferably 40% by mass or more, and even more preferably 80% by mass or more, based on the total mass of the wheat flour composition for baked goods. When the content of the specific wheat flour is 10% by mass or more, baked goods with a crumbly texture, good melt-in-the-mouth texture, and a fragrant flavor can be provided.

[0012] (Premix flour for baked goods) The premix flour for baked goods of the present invention contains the wheat flour composition for baked goods. Here, the premix flour generally refers to a mixture of wheat flour with cereal flour other than wheat flour, chemical leavening agents, powdered ingredients such as seasonings, flavorings, colorings, and optionally fats and oils, depending on the intended use. The premix flour for baked goods of the present invention may further contain, in addition to the wheat flour composition of the present invention, cereal flour other than wheat flour, such as rice flour, barley flour, glutinous rice flour, corn flour, rye flour, durum wheat flour, and white sorghum flour; starches, such as potato starch, tapioca starch, corn starch, wheat starch, rice starch, and sago starch; chemically modified starches, such as those subjected to gelatinization, etherification, esterification, acetylation, crosslinking, oxidation, or a combination thereof; physically modified starches, such as those subjected to dry heat treatment or moist heat treatment; These ingredients can include: sugars such as sugar, glucose, maltose, lactose, oligosaccharides, etc.; egg powders made from powdered egg yolks, egg whites, and whole eggs; powdered milk made from powdered livestock milk such as cow's milk, processed livestock milk powder such as skim milk powder, powdered broth made from broth of agricultural crops such as soy milk powder, foaming agents such as baking powder; protein materials such as soy protein; thickening polysaccharides such as guar gum; inorganic salts such as salt; fats and oils such as shortening, lard, margarine, butter, and liquid oil; and emulsifiers, among other auxiliary ingredients commonly used in the production of baked goods. When the premix flour for baked goods 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 premix flour for baked goods is preferably 50% by mass or more, more preferably 75% by mass or more, and most preferably 90% by mass or more. In the premix flour for baked goods of the present invention, the content of the specific wheat flour is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 40% by mass or more, and even more preferably 80% by mass or more, relative to the total mass of the grain flour contained in the premix flour for baked goods.

[0013] (Dough for baked goods) The dough for baked goods of the present invention contains the wheat flour composition for baked goods or the premix flour for baked goods. The dough for baked goods of the present invention can contain, as an ingredient other than the wheat flour composition for baked goods, any ingredient that is usually used in the manufacture of dough for baked goods, 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 chemically modified starches that have been subjected to gelatinization, etherification, esterification, acetylation, crosslinking, oxidation, or a combination thereof; dry-heat treatment It can contain ingredients such as: physically modified starches treated with moist heat; sugars such as sugar, glucose, maltose, lactose, oligosaccharides; egg yolks, egg whites, whole eggs and their powdered forms, as well as other egg-derived components; processed milk such as cow's milk and skim milk; fats and oils such as shortening, lard, margarine, butter, and liquid oil; foaming agents such as baking powder; protein materials such as soy protein; thickening polysaccharides such as guar gum; inorganic salts such as salt; emulsifiers; broth from agricultural products such as soy milk; squeezed juice from fruits, vegetables, and fruit; water; and fresh cream. When the dough for baked goods 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 dough for baked goods is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 40% by mass or more, and even more preferably 80% by mass or more.

[0014] (Method of manufacturing baked goods) The method for producing baked goods of the present invention can be carried out in a conventional manner, except for the step of baking the dough for baked goods containing the wheat flour composition for baked goods or the premix flour for baked goods. For example, the wheat flour composition for baked goods of the present invention can be mixed appropriately with other ingredients depending on the type of baked goods to be produced to obtain a dough, or a premix flour for baked goods prepared by mixing the wheat flour composition of the present invention with other ingredients depending on the type of baked goods to be produced to obtain a dough, and then the dough can be molded or placed in a baking mold or the like in a conventional manner, and then baked to produce baked goods. In the manufacturing method of the present invention, the obtained dough for baked goods may be shaped or placed in a baking mold or the like and baked as needed without being stored, or may be stored as frozen or refrigerated dough, and then shaped or placed in a baking mold or the like and baked as needed.

[0015] (baked goods) The baked confectionery of the present invention is produced by baking the dough for baked confectionery. Examples of baked confectioneries of the present invention include biscuits such as hard biscuits, soft biscuits, cookies, and crackers; choux pastries such as cream puffs, eclairs, Saint Honore, Signo, and Paris Brest; pies such as palmiers, mille-feuille, and apple pie; butter cakes such as fruit cakes, Baumkuchen, and madeleines; and scones such as British scones, and baked confectioneries that do not use yeast are preferred. [Example]

[0016] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0017] <Production Example 1: Cookie Production> Cookies were made according to recipe 1. Sugar, salt, and butter were thoroughly mixed, and then whole eggs were gradually added and mixed. Soft flour (wheat flour obtained by milling American Western White wheat) and baking powder (hereafter abbreviated as BP) were added and mixed until homogeneous to prepare the dough. The resulting dough was chilled in the refrigerator, then rolled out and cut into shapes. The cookies were then placed on a baking tray and baked in a preheated oven at 175°C for 15 minutes to obtain the cookies.

[0018] Recipe Table 1 Cookies TIFF0007744456000001.tif41141

[0019] <Evaluation Example 1: Evaluation of texture and flavor of baked goods> The baked goods were allowed to cool, then placed in sealed plastic containers and stored at room temperature for 24 hours. Ten experienced panelists evaluated the goods according to Evaluation Table 1, and the average and standard deviation (SD) were calculated. The texture and flavor of baked goods made using only soft flour (wheat flour obtained by milling American Western White), which is a wheat flour other than specific wheat flour, were given a score of 3.

[0020] Evaluation Table 1 Texture TIFF0007744456000002.tif31140 flavor TIFF0007744456000003.tif31140

[0021] <Test Example 1: Effect of specific wheat flour on texture and flavor of cookies> Cookies were produced according to Production Example 1, except that the wheat flour composition having the composition shown in Table 1 was used instead of soft wheat flour, and evaluated according to Evaluation Example 1. Soft wheat flour was used as the wheat flour other than the specific wheat flour. The results are shown in Table 1.

[0022] Table 1 TIFF0007744456000004.tif125165 ※ Weak flour (wheat flour obtained by milling Western White flour from the United States)

[0023] As a result, in Examples 1 to 8, which used specific wheat flour, the texture and flavor were improved by blending specific wheat flour, and both the texture and flavor improved as the blending ratio of specific wheat increased. In particular, in both Example 1, which used only specific wheat flour derived from the LG ABSALON variety as the wheat flour, and Examples 2 and 3, which used wheat flour consisting of specific wheat flour mixed with multiple specific wheat flours, cookies were obtained that exhibited texture and flavor that were even better than Examples 4 to 8, which contained wheat other than specific wheat.

[0024] <Production Example 2: Production of Choux Pastry (Skin)> Choux pastry (crust) was produced according to recipe 2. Water, margarine, and salt were placed in a bowl and heated. Once boiling, the heat was stopped, and soft flour (wheat flour obtained by milling American Western White wheat) was added and mixed until homogenous. Thoroughly beaten whole eggs were gradually added and mixed to prepare the choux pastry. This choux pastry dough was squeezed onto a baking tray, placed in a preheated oven at 200°C, and baked at 200°C for 35 minutes to obtain the choux pastry (crust).

[0025] Recipe Table 2 Choux Pastry TIFF0007744456000005.tif36140

[0026] <Test Example 2: Effect of specific wheat flour on texture and flavor of choux pastry (crust)> Choux pastry (crust) was produced according to Production Example 2, except that the wheat flour composition having the formulation shown in Table 2 was used instead of the soft flour, and evaluated according to Evaluation Example 1. The results are shown in Table 2.

[0027] Table 2 TIFF0007744456000006.tif104162

[0028] As a result, in Examples 9 to 16, which used specific wheat flour, the texture and flavor were improved by blending specific wheat flour, and both the texture and flavor improved as the blending ratio of specific wheat flour increased. In particular, in both Example 9, which used only specific wheat flour derived from the Aigle variety as the wheat flour, and Examples 10 and 11, which used wheat flour consisting of specific wheat flour mixed with multiple specific wheat flours, choux pastry (crust) was obtained that exhibited even better texture and flavor than Examples 12 to 16, which contained wheat other than specific wheat.

[0029] <Production Example 3: Making apple pie> Apple pies were made according to recipe 3. Soft flour (wheat flour obtained by grinding American Western White rice), salt, whole eggs, and water were added to a mixer and kneaded at low speed for 4 minutes to obtain a dough. The resulting dough was refrigerated in a refrigerator at 5°C for 15 hours. The refrigerated dough was then rolled in with 80 parts by weight of butter, folded three times five times, and rolled to a thickness of 3 mm. The rolled-in dough was then cut into a 10 cm diameter circle, wrapped in 25 g of apple preserve, and placed in a preheated oven at 210°C. The apple pies were then baked at 210°C for 20 minutes.

[0030] Recipe Table 3 Apple Pie TIFF0007744456000007.tif36140

[0031] <Test Example 3: Effect of specific wheat flour on texture and flavor of apple pie> An apple pie was produced according to Production Example 3, except that the wheat flour composition shown in Table 3 was used instead of soft wheat flour, and evaluated according to Evaluation Example 1. Soft wheat flour (wheat flour obtained by milling American Western White wheat) was used as the wheat flour other than the specific wheat flour. The results are shown in Table 3.

[0032] Table 3 TIFF0007744456000008.tif109162

[0033] As a result, in Examples 17 to 24, which used specific wheat flour, the texture and flavor were improved by blending specific wheat flour, and both the texture and flavor improved as the blending ratio of specific wheat flour increased. In particular, in both Example 17, which used only specific wheat flour derived from the Arezzo variety as the wheat flour, and Examples 18 and 19, which used wheat flour consisting of specific wheat flour mixed with multiple specific wheat flours, apple pies were obtained that exhibited textures and flavors that were even better than those in Examples 20 to 24, which contained wheat other than specific wheat.

[0034] <Production Example 4: Production of Madeleines> Madeleines were made according to recipe 4. Weighing flour (wheat flour obtained by milling American Western White wheat), baking powder, sugar, and salt were placed in a bowl and mixed until homogeneous. This mixture was added to beaten whole eggs and mixed well, and then melted margarine was gradually added and mixed until homogeneous. The resulting mixture was squeezed into madeleine molds and baked in a preheated oven at 180°C for 15 minutes to obtain madeleines.

[0035] Recipe Table 4 Madeleine TIFF0007744456000009.tif41141

[0036] <Test Example 4: Effect of specific wheat flour on texture and flavor of madeleines> Madeleines were produced according to Production Example 4, except that the wheat flour composition shown in Table 4 was used instead of soft wheat flour, and evaluated according to Evaluation Example 1. Soft wheat flour (wheat flour obtained by milling American Western White wheat) was used as the wheat flour other than the specific wheat flour. The results are shown in Table 4.

[0037] Table 4 TIFF0007744456000010.tif93161

[0038] As a result, in Examples 25 to 32, which used specific wheat flour, the texture and flavor were improved by blending specific wheat flour, and both the texture and flavor improved as the blending ratio of specific wheat flour increased. In particular, in both Example 25, which used only specific wheat flour derived from the Hypodrom variety as the wheat flour, and Examples 26 and 27, which used wheat flour consisting of specific wheat flour mixed with multiple specific wheat flours, madeleines with even better texture and flavor than Examples 28 to 32, which contained wheat other than specific wheat.

[0039] <Production Example 5: Production of British scones> British scones were made according to recipe 5. Sugar, salt, butter, soft flour (milled Western White wheat flour from the United States), and baking powder (BP) were added to a mixer and mixed together. Beaten whole eggs and milk were gradually added and mixed until homogeneous to obtain a dough. The resulting dough was chilled in the refrigerator, then rolled out, folded twice, and rolled to a thickness of 1.5 cm. After cutting into shapes, the dough was placed on a baking tray and allowed to rest at room temperature for 15 minutes. The scones were then baked at 175°C for 25 minutes to obtain British scones.

[0040] Recipe Table 5 British Scones TIFF0007744456000011.tif47141

[0041] <Test Example 5 Effect of specific wheat flour on texture and flavor of British scones> British scones were produced according to Production Example 4, except that the wheat flour composition shown in Table 5 was used instead of soft flour, and evaluated according to Evaluation Example 1. In addition, soft flour (wheat flour obtained by milling American Western White wheat) was used as the wheat flour other than the specific wheat flour. The results are shown in Table 5.

[0042] Table 5 TIFF0007744456000012.tif119160

[0043] As a result, in Examples 33 to 40, which used specific wheat flour, the texture and flavor were improved by blending specific wheat flour, and both the texture and flavor improved as the blending ratio of specific wheat flour increased. In particular, in both Example 33, which used only specific wheat flour derived from the Hypodrom variety as the wheat flour, and Examples 34 and 35, which used wheat flour made from specific wheat flour mixed with multiple specific wheat flours, British scones were obtained that exhibited even better texture and flavor than Examples 33 to 40, which contained wheat other than specific wheat. The protein values ​​of the specific wheat flours used in the above examples were measured by the Kjeldahl method and were all within the range of 7 to 11% by mass.

Claims

1. A flour composition for baked goods, comprising wheat flour, containing wheat flour derived from the Brentano variety in an amount of 35% by mass or more based on the total amount of wheat flour, wherein the baked goods are cookies, choux pastries, pies, madeleines or British scones.

2. 2. The flour composition for baked goods according to claim 1, further comprising at least one type of flour derived from a species selected from the group consisting of CESARIO, KWS EXTASE, RGT PULKO, and UNIK.

3. 2. The flour composition for baked goods according to claim 1, further comprising at least one type of flour derived from a species selected from the group consisting of CESARIO and KWS EXTASE.

4. The wheat flour composition for baked goods according to any one of claims 1 to 3, wherein the baked goods are British scones.

5. A premix flour for baked goods, comprising the wheat flour composition for baked goods according to any one of claims 1 to 4.

6. A dough for baked goods, comprising the wheat flour composition for baked goods according to any one of claims 1 to 4 or the premix flour for baked goods according to claim 5.

7. A method for producing baked goods, comprising the step of baking the dough for baked goods according to claim 6.

8. Baked confectioneries obtained by baking the dough for baked confectioneries according to claim 6.

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