Bakery flour

Abstract

To provide wheat flour for bakery that allows the production of a bakery food having a good crunchy texture and ease of melting and swallowing.SOLUTION: A wheat flour for bakery has a crude protein content of 9.0-11.0 mass%, an average particle size of 85-120 μm, a maltose value of 60-100 mg / 10 g, and an ash content of 0.25-0.55 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to bakery flour. [Background technology]

[0002] Wheat flour and compositions containing wheat flour for producing higher quality bakery foods are provided. Patent Document 1 describes a method for producing a bread flour composition by milling hard wheat to prepare a base wheat flour containing 95% by weight or more of flour with a particle size of 150 μm or less, which is then classified to prepare strong bread wheat flour containing 10% by weight or less of flour with a particle size of less than 40 μm and containing no particles with a particle size greater than 150 μm, and then blending this with a thickener and malt, and adjusting the maltose value of the base wheat flour to 170 to 270 mg / 10 g. Patent Document 2 describes a method for producing spring roll wrappers, which uses wheat flour with a maltose value of 170 mg / 10 g or less as the grain flour raw material. Patent Document 3 describes a method for producing bakery products, which comprises using raw materials containing 3 to 50% by mass of durum wheat flour to produce dough by primary fermentation, shaping the dough, and subjecting it to secondary fermentation for at least 5 hours, followed by baking. It describes that it is preferable for the durum wheat flour to have an average particle size of 70 to 120 μm, a damaged starch content of 10 to 15% by mass, or an ash content of 0.5 to 1.0% by mass. Patent Document 4 describes wheat flour for bakery products that has the following characteristics: 1) contains more than 0% and 25% by mass or less of wheat flour A obtained from Australian hard wheat with a protein content of 10.8 to 13.0% by mass, 2) has a median diameter of 45 to 90 μm, 3) has a damaged starch content of 4.0 to 9.0% by mass, and 4) has an ash content of 0.35 to 0.50% by mass. Patent Document 5 describes the production of noodles, scones, cookies, bread, Danish pastries, croissants, pancakes, sponge cakes, muffins, waffles, crepes, steamed cakes, okonomiyaki, takoyaki, and the like from dough or batter produced using a flour composition for producing flour-based foods, characterized in that the flour composition contains 25% by mass or more of flour derived from white crab wheat having a median diameter of 20 μm or more and 40 μm or less and a damaged starch content of 4.5% by mass or less.Patent Document 6 describes a method for producing wheat flour for bread, which comprises separating (A) a portion consisting mainly of wheat flour with a particle size of less than 15 μm and an average particle size of less than 15 μm and (C) a portion consisting mainly of wheat flour with a particle size of more than 40 μm and an average particle size of more than 40 μm from wheat flour obtained by conventional milling of raw wheat mainly consisting of soft wheat, and mixing the portions (A) and (C). Patent Document 7 describes a wheat flour composition for confectionery, which comprises 70 to 90% by weight of wheat flour with a particle size of 60 to 180 μm. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 1-206943 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-333631 [Patent Document 3] Japanese Patent Application Publication No. 2019-140984 [Patent Document 4] Patent No. 6831947 [Patent Document 5] Japanese Patent Publication No. 2020-184945 [Patent Document 6] Japanese Patent Application Laid-Open No. 2008-072954 [Patent Document 7] Japanese Patent Application Publication No. 4-356152 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention provides wheat flour for bakery use that can produce bakery foods that are crisp and melt in the mouth or go down smoothly. [Means for solving the problem]

[0005] The present invention relates to a bakery flour having the following properties: Crude protein content: 9.0 to 11.0% by mass; Average particle size is 85 to 120 μm, Maltose value is 60-100mg / 10g. Ash content 0.25~0.55% by mass, to provide. The present invention also provides a method for producing bakery foods, which is characterized by using raw grain flour containing the above-mentioned wheat flour for bakery use. [Effects of the Invention]

[0006] By using the wheat flour for bakery of the present invention, bakery foods that are crisp and melt in the mouth or go down smoothly can be produced. DETAILED DESCRIPTION OF THE INVENTION

[0007] As used herein, "bakery foods" (or simply bakery) generally refer to foods produced by fermenting dough containing cereal flour and auxiliary ingredients as necessary, followed by heating (for example, baking, steaming, frying, etc.). Examples of bakery foods include bread (square bread, English bread, etc.), rolls, sweet breads (bean paste bread, cream bread, etc.), savory breads (curry bread, etc.), hard breads (French bread, German bread, etc.), croissants, Danish pastries, Italian bread, naan, pita bread, and other breads; pizza; Chinese buns and steamed buns; baked goods such as panettone, kugelhopf, stollen, waffles, crepes, pancakes, hotcakes, sponge cakes, butter cakes, muffins, madeleines, financiers, cookies, crackers, and biscuits; and fried goods such as donuts. In a preferred example, the bakery foods produced by the present invention are baked goods. In another preferred example, the bakery food produced by the present invention is hard bread such as French bread.

[0008] The wheat flour for bakery use of the present invention has a crude protein content of 9.0 to 11.0% by mass. Wheat flour with such a crude protein content can be obtained by milling a starting wheat material having the corresponding protein content, for example, common wheat (hexaploid wheat) such as semi-hard wheat or medium-hard wheat. The starting wheat material may be wheat derived from a domestic wheat variety or a foreign wheat variety, but wheat derived from a domestic wheat variety or a French wheat variety is preferred. Examples of domestic wheat varieties include Kitahonami, Shirogane Komugi, Satono Sora, Minamino Kaori, Chikugoizumi, Chikushi W2, Tsurukichi, and Harukirari.RAINBOW HOUSEHOLD HOUSEHOLDS AND ADVISOR, AIGLE, ALIXAN, APACHE EXT, APRILIO, AREZZO, AUCKLAND EXT、BOREGAR、CALABRO、CALUMET、CELL、CENTURION、CHEVIGNON、COMPIL、ACCOMPLICE、CUBITUS、DESCARTES、DIAMENTO、PHANTOMAS、PHILON EXT、FRUCTIDOR、THE、GONCOURT、GRINDER、HYBIZA EXT、HYDROCK、HYFI、HYKING、HYNVICTUS、HYPODROM、HYWIN EXT、HYXPERIA、HYXTRA EXT, ILLICO, KWS EXTASE, KWS TONNERRE, LAURIER, LG ABSALON, LG ARMSTRONG, LG AURIGA, MATTHEW, MUTIC EXT, NEMO EXT, OBIWAN, OREGRAIN EXT, ORLOGE, PASTORAL EXT VENEZIO、RGT VIVENDO、RGT VOLUPTO、RUBISCO EXT、SANREMO、SEPIA、SOISSONS、SOLEHIO EXT SOLINOO CS、SORBET CS、SYLLON EXT、SY ADORATION、SY MOISSON、SY PASSION、TENOR、UNIK、ACTIVUS、ADESSO、ALESSIO、ANNIE、BOLOGNA、CH NARA、COURTOT、ENERGO、FORCALI、CALIBIER、GEO、IZALCO CS、METROPOLIS、MV TOLDI、PYRENEO、REBEL、SIALA、SKERZZO、TIEPOLO、TITLIS、VERZASCA、ADRIATIC、ARK EOS, BAGOU, BELEPI, GALLIXE, PALEDOR, RONSARD, SCIPION, NARA, AND ANTONIO.The bakery wheat flour of the present invention can contain one or more combinations of wheat flour derived from semi-hard wheat (semi-hard wheat flour) and wheat flour derived from medium wheat (medium wheat flour), as long as the crude protein content satisfies the above range, or can contain one or more combinations of wheat flour derived from domestic wheat varieties and wheat flour derived from French wheat varieties. Preferably, the bakery wheat flour of the present invention is medium wheat flour. The crude protein content of wheat flour in this specification refers to the value measured according to the Kjeldahl method.

[0009] The bakery wheat flour of the present invention has an average particle size of 85 to 120 μm, preferably 90 to 115 μm. Preferably, the bakery wheat flour of the present invention contains 10% by volume or more, more preferably 15% by volume or more, of a fraction having a particle size of 148 μm or more, or 25% by volume or more, more preferably 30% by volume or more, of a fraction having a particle size of 95.96 μm or more. More preferably, the bakery wheat flour of the present invention contains 10% by volume or more of a fraction having a particle size of 148 μm or more and 25% by volume or more of a fraction having a particle size of 95.96 μm or more. Even more preferably, the bakery wheat flour of the present invention contains 15% by volume or more of a fraction having a particle size of 148 μm or more and 30% by volume or more of a fraction having a particle size of 95.96 μm or more.

[0010] In this specification, the average particle size of wheat flour and the particle size distribution of wheat flour (or the proportion of a fraction of wheat flour having a given particle size) refer to values ​​measured dry using the Microtrac method. Measurements can be performed using a commercially available instrument (e.g., the Microtrac Particle Size Distribution Analyzer 9200FRA manufactured by Nikkiso Co., Ltd.). The particle size distribution of a sample can be determined based on the frequency with which powder of a given particle size is detected in the sample.

[0011] The bakery wheat flour of the present invention has a lower maltose value than conventional ordinary bakery wheat flour. The maltose value of the bakery wheat flour of the present invention may be 60 to 100 mg / 10 g, preferably 70 to 100 mg / 10 g. The maltose value of wheat flour is an index that indicates the extent to which starch in wheat flour is decomposed by amylase in the wheat flour. Amylase present in wheat hardly decomposes raw starch in wheat flour, but decomposes damaged starch. Therefore, wheat flour with a high maltose value has a high proportion of damaged starch, and wheat flour with a low maltose value has a low proportion of damaged starch. In this specification, the maltose value of wheat flour refers to the value measured by the official method (22-15) of the AACC (American Association of Cereal Chemists).

[0012] The bakery wheat flour of the present invention can be produced by conditioning grains of starting wheat such as the aforementioned semi-hard wheat or medium-hard wheat, followed by grinding, sieving, purification, and further grinding using multiple smooth rolls (referred to as the breaking, grading, purification, and reduction steps, respectively), followed by sieving, to collect the fraction of the predetermined particle size. By adjusting the type of rolls and the rotational speed ratio in the grinding (reduction) step, wheat flour with a low maltose value can be produced.

[0013] The wheat flour for bakery of the present invention has the above-mentioned particle size and maltose value, and therefore the bakery food produced using it has good crispness and also good melt-in-the-mouth or smooth texture.

[0014] The bakery wheat flour of the present invention has an ash content of preferably 0.25 to 0.55% by mass, more preferably 0.3 to 0.5% by mass. The ash content of wheat flour in this specification refers to a value measured according to the direct ashing method (ISS Standard Methods No. 104 / 1).

[0015] The wheat flour for bakery of the present invention is used as a raw material flour for bakery foods. That is, bakery foods are produced using raw material flour containing the wheat flour for bakery of the present invention. Preferably, 20 to 100 mass %, more preferably 30 to 100 mass %, and even more preferably 50 to 100 mass % of the raw material flour is the wheat flour for bakery of the present invention.

[0016] The raw material flour for the bakery food produced by the present invention may contain other flours besides the bakery wheat flour of the present invention. Examples of such other flours include wheat flour other than the bakery wheat flour of the present invention, rye flour, barley flour, corn flour, rice flour, etc., and any one or more of these may be used. Examples of wheat flour other than the bakery wheat flour of the present invention include semi-hard wheat flour and medium-hard wheat flour other than the bakery wheat flour of the present invention, as well as hard wheat flour, soft wheat flour, durum wheat flour, whole wheat wheat flour, etc., and any one or more of these may be used.

[0017] Bakery foods produced according to the present invention can contain ingredients other than the raw cereal flour containing the bakery wheat flour of the present invention. These ingredients include those commonly used in the production of bakery foods, such as yeast or leavening agent; yeast food; leavening agents such as baking soda and baking powder; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; eggs or egg powder; proteins such as gluten and egg white powder; starches; dairy products such as skim milk powder, whole milk powder, cheese powder, and whey powder; fats and oils such as shortening, butter, margarine, and other animal and vegetable oils; additives such as emulsifiers, leavening agents, thickeners, sweeteners, flavorings, coloring agents, and ascorbic acid; inorganic salts such as salt; enzymes such as glucosidase, glucose oxidase, amylase, lipase, and hemicellulase; and dietary fiber, any one or more of which can be used. The total amount of raw material flour, including the bakery wheat flour of the present invention and other cereal flours, and the amount of other ingredients blended in the ingredients can be changed as appropriate depending on the type of bakery food product to be produced.

[0018] The bakery food of the present invention can be produced by preparing dough from the above-mentioned ingredients, fermenting it as necessary, and then heating (e.g., baking, steaming, frying, etc.). More specifically, the bakery food of the present invention can be produced according to a conventional recipe appropriate for the type of bakery food, except that the bakery wheat flour of the present invention is used as an ingredient. When the bakery food of the present invention is a fermented bakery food produced from fermented dough, the fermented bakery food is preferably produced by subjecting the prepared dough to primary fermentation, shaping, and secondary fermentation, followed by baking. The fermented bakery food can be produced by various conventional methods, such as the straight dough method, sponge dough method, quick dough method, liquid dough method, and frozen dough method. When the bakery food of the present invention is a non-fermented baked confectionery, the prepared dough may be a dough or a batter. If necessary, the prepared dough may be refrigerated or frozen as is, or after fermentation or shaping, and then thawed and heated as necessary to produce the bakery food. [Example]

[0019] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0020] (1. Flour production) Medium-strength wheat (Kitahonami or Australian Standard White (ASW)) was tempered and then milled. By adjusting the breaking, grading, purification, and reduction processes, flours No. 1 to 7 with the properties listed in Table 1 were produced. As a control, medium-strength wheat flour (wheat flour No. 8) was produced from Kitahonami using the same method as conventional commercially available medium-strength wheat flour (first-grade flour).

[0021] [Table 1]

[0022] Test Example 1) French bread French bread was produced using the following formulation and production process. The wheat flour used was a blend of commercially available wheat flour for French bread (semi-hard wheat flour, Risd'Or; Nisshin Flour Milling Co., Ltd.) and any of the wheat flours No. 1 to 8 in Table 1. For reference, French bread was produced using the commercially available wheat flour for French bread (semi-hard wheat flour). [Dough composition: parts by mass] Wheat flour (any of No. 1 to 8 in Table 1) 70 French bread flour (semi-strong wheat flour) 30 Baker's yeast (instant dry yeast) 0.4 (Red primer; Nichi-Futsu Shoji Co., Ltd.) Malt syrup 0.3 (Euromalt; Nichi-Futsu Shoji Co., Ltd.) 2 tablespoons salt water 64 [Process] Mixing: Low speed 2 minutes → Autolyse 30 minutes → Low speed 7 minutes Baking temperature 22℃ Fermentation time (27℃, 75%) 90 minutes / punch / 90 minutes Divide 350g Bench time 30 minutes Forming: Baguette forming (approximately 63cm) Proofing (27℃ / 75%) 50 minutes Bake (240℃ / 230℃ → 230℃ / 220℃) for 25-28 minutes (with steam)

[0023] The produced French bread was subjected to a sensory evaluation by 10 trained panelists according to the following evaluation criteria. The average evaluation results are shown in Table 2. [Evaluation criteria] (crisp) 5 points: better than control 4 points: slightly better than the control 3 points: Equivalent to control 2 points: slightly inferior to the control 1 point: Inferior to control (melts in the mouth) 5 points: better than control 4 points: slightly better than the control 3 points: Equivalent to control 2 points: slightly inferior to the control 1 point: Inferior to control

[0024] [Table 2]

[0025] Test Example 2) Cookies Cookies were produced using the following formulation and production process. The wheat flour used was a blend of commercially available soft wheat flour (Flour; Nisshin Flour Milling Co., Ltd.) and any of the wheat flours No. 1 to 8 in Table 1. For reference, cookies were produced using the commercially available soft wheat flour. [Dough composition: parts by mass] Butter 55 Sugar (caster sugar) 45 Salt 0.3 Whole eggs 17 Wheat flour (any of No. 1 to 7 in Table 1) 70 30g plain flour 0.5 teaspoons baking powder [Process] mixing 1. Soften the butter, add sugar and salt and beat. 2. Add the whole eggs in 3 to 4 batches and make a creamy mixture (specific gravity 0.8). 3. Sift together the flour and baking powder and add, mixing until combined. 4. Let the dough rest in the refrigerator overnight. Stretching and forming 5. Knead the dough again and roll it out to a thickness of 5mm. 6. Cut out circles with a diameter of 6cm and arrange on a baking sheet. Firing Upper heat 180℃ Lower heat 170℃ Approximately 15 minutes

[0026] The crispness of the produced cookies was evaluated in the same manner as in Test Example 1. Furthermore, the smoothness of the cookies was evaluated by 10 trained panelists according to the following evaluation criteria. The average evaluation results are shown in Table 3. [Evaluation criteria] (Smoothness) 5 points: better than control 4 points: slightly better than the control 3 points: Equivalent to control 2 points: slightly inferior to the control 1 point: Inferior to control

[0027] [Table 3]

[0028] Test Example 3) Madeleine Madeleines were produced using the following ingredients and manufacturing process. The wheat flour used was a blend of commercially available soft wheat flour (Flour; Nisshin Flour Milling Co., Ltd.) and either wheat flour No. 3 or No. 8 in Table 1. For reference, madeleines were produced using the commercially available soft wheat flour. [Dough composition: parts by mass] Whole eggs 100 Sugar (granulated sugar) 100 honey 20 Starch syrup 8 Wheat flour (No. 3 or No. 8 in Table 1) 30-100 Cake flour 70-0 Baking powder 1.6 Butter 100 [Process] preparation Spray mold with release oil. Sift together flour and baking powder. Melt the butter in a double boiler and bring to about 50°C. mixing 1. Put the whole eggs in a bowl and beat them, then add the sugar, honey, and starch syrup. 2. Place the bowl in a double boiler and heat until the seeds reach 30°C, stirring to dissolve the sugar. 3. Remove the bowl from the water bath, add the sifted flour and mix until the dough is smooth. 4. Add the melted butter in 3 to 4 batches and mix until smooth. 5. Place the dough in a bowl and let it rest in the refrigerator for 30 minutes. Molding and firing 6. Lightly mix the batter and dispense it into the mold using a piping bag (pipe out 28g to fill 90% of the mold's height). 7. Bake (top heat 190℃, bottom heat 170℃, 15 minutes, 1 baking sheet). 8. Cool (on a wire rack for 20 minutes).

[0029] The crispness and melt-in-the-mouth properties of the produced madeleines were evaluated in the same manner as in Test Example 1. The average evaluation results are shown in Table 4.

[0030] [Table 4]

Claims

1. Bakery flour having the following properties: A crude protein content of 9.0 to 11.0% by mass, Average particle size is 90.3 to 114.1 μm, Maltose value: 60-100 mg / 10 g Ash content is 0.25 to 0.55% by mass, A particle size fraction of 95.96 μm or more is 33.42 to 64.24% by volume. The fraction with a particle size of 148 μm or more contains 16.23 to 32.44% by volume.

2. 2. Bakery flour according to claim 1, which is flour derived from a domestic wheat variety or a French wheat variety.

3. 3. Bakery flour according to claim 1 or 2, which is medium-strength wheat flour.

4. The bakery flour according to any one of claims 1 to 3, which is flour for baked goods.

5. A method for producing bakery foods, comprising using raw grain flour containing 20 to 100% by mass of the wheat flour for bakery according to any one of claims 1 to 4.

6. The method of claim 5, wherein the bakery food product is a baked good.

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