Bakery flour

Abstract

To provide wheat flour for bakery that allows the production of a bakery food having good melting properties and a good crunchy texture.SOLUTION: A wheat flour for bakery is wheat flour derived from normal wheat with a crude protein content of 11.0-15.0 mass% and has an average particle size of 100-150 μm, a maltose value of 115-170 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 melt in the mouth and are crisp to the bite. [Means for solving the problem]

[0005] The present invention relates to a bakery flour having the following properties: Wheat flour derived from common wheat having a crude protein content of 11.0 to 15.0% by mass; Average particle size is 100-150 μm, Maltose value is 115-170mg / 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] The bakery wheat flour of the present invention can be used to produce bakery foods that melt in the mouth and are crispy to the bite. For example, bakery foods produced using the bakery wheat flour of the present invention have advantages such as panettone having a good flavor, French bread having an improved crust texture in addition to the flavor, and Chinese buns that can maintain a good melt-in-the-mouth texture even after reheating in a steamer or microwave oven. 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, 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 fermented bakery foods produced from fermented dough. Examples of fermented bakery foods include breads and fermented sweets such as panettone, kugelhopf, stollen, waffles, yeast donuts, etc. In another preferred example, the bakery food produced by the present invention is a Chinese steamed bun.

[0008] The bakery wheat flour of the present invention is wheat flour derived from common wheat (hexaploid wheat) and has a crude protein content of 11.0 to 15.0% by mass. Wheat flour with such a crude protein content can be obtained by milling raw wheat flour from common wheat with a high protein content, such as hard wheat or semi-hard wheat. Examples of raw wheat flour include No. 1 Canada Western Red Spring (1CW), Hard Red Spring (HRS), Prime Hard (PH), Haruyokoi, and Yumechikara, and examples of semi-hard wheat include Hard Red Winter (HRW). The bakery wheat flour of the present invention can contain one or a combination of two or more types of wheat flour derived from hard wheat (hard wheat flour) and semi-hard wheat (semi-hard wheat flour), as long as the crude protein content satisfies the above range. Preferably, the bakery wheat flour of the present invention is hard wheat flour. The crude protein content of wheat flour in this specification refers to a value measured according to the Kjeldahl method.

[0009] The bakery wheat flour of the present invention has an average particle size of 100 to 150 μm, preferably 105 to 145 μm. Preferably, the bakery wheat flour of the present invention contains 10% by volume or more of a fraction with a particle size of 148 μm or more, or 50% by volume or more of a fraction with 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 with a particle size of 148 μm or more and 50% by volume or more of a fraction with 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 115 to 170 mg / 10 g, preferably 120 to 165 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 raw wheat such as the aforementioned hard wheat and semi-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 bakery wheat flour of the present invention has the above-mentioned particle size and maltose value, which allows bakery foods produced using it to have good melt-in-the-mouth properties and crispness. Furthermore, when the bakery wheat flour of the present invention is used as a raw material flour for fermented dough, it can impart a wheat-like flavor to the produced bakery foods. Furthermore, when used to produce bakery foods with a hard crust, such as French bread, the bakery wheat flour of the present invention can improve the crispiness of the crust. Furthermore, Chinese buns produced using the bakery wheat flour of the present invention are resistant to reheating in a steamer or microwave oven and can maintain good melt-in-the-mouth properties even after reheating.

[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 40 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 strong wheat flour and semi-strong wheat flour other than the bakery wheat flour of the present invention, as well as durum wheat flour, medium wheat flour, soft 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 (for example, 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. Preferably, the bakery food of the present invention is a fermented bakery food. Preferably, the fermented bakery food of the present invention is produced by subjecting the prepared dough to primary fermentation, shaping, and secondary fermentation, followed by baking. The fermented bakery food of the present invention can be produced according to various conventional methods, such as the straight dough method, sponge dough method, quick dough method, liquid dough method, and frozen dough method. If necessary, the prepared dough can be refrigerated or frozen and stored as is, or in a fermented or shaped state, 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) Hard wheat (No. 1 Canada Western Red Spring; 1CW) was tempered and then milled. By adjusting the breaking, grading, purification, and reduction processes, wheat flours No. 1 to 6 with the properties listed in Table 1 were produced. As a control, strong wheat flour (wheat flour No. 7) produced by the same method as commercially available 1CW-derived strong wheat flour (first-grade flour) was used.

[0021] [Table 1]

[0022] Test Example 1) Bread Bread was produced using each of wheat flour Nos. 1 to 7 in Table 1. The composition of the bread dough and the production process were as follows. [Dough composition: parts by mass] Wheat flour (any of No. 1 to 7 in Table 1) 100 Dough improver 0.1 (Oriental C; Oriental Yeast Co., Ltd.) Baker's yeast 3 (Regular yeast; Oriental Yeast Co., Ltd.) 2 tablespoons salt caster sugar 6 Skim milk powder 2 Fats and oils (margarine) 5 water 69 [Process] Mixing (adding oil) Low speed 5 minutes → Medium speed 10 minutes → Medium-high speed 1 minute Baking temperature 28℃ Floor time (27°C / 75%): 60 minutes Divided weight 450g Bench time: 20 minutes Molded one loaf (1830cc) Proofing (38℃ / 85%): 45-50 minutes Bake (210℃) for 28 minutes Cooling time: 60 minutes

[0023] The produced 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] (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 (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

[0024] [Table 2]

[0025] Test Example 2) Bread Except for using wheat flour blended with wheat flour No. 3 and No. 7 in Table 1 according to the ratio shown in Table 3, bread was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0026] [Table 3]

[0027] Test Example 3) Panettone Panettone was produced using the following recipe and manufacturing process. Wheat flour No. 3 and No. 7 in Table 1 were used. [Dough composition: parts by mass] Chutane book edition Wheat flour (No. 3 or No. 7 in Table 1) 70 30 Dough improver 0.15 - (Oriental C; Oriental Yeast Co., Ltd.) Baker's yeast 4:1 (Regular yeast; Oriental Yeast Co., Ltd.) Malt syrup 0.5 - (Euromalt; Nichi-Futsu Shoji Co., Ltd.) Salt 0.3 0.7 Caster sugar 4 25 Skim milk powder 3 - Fats and oils (margarine) 20 - Fat (unsalted butter) - 20 Whole eggs 25 18 20 egg yolks Lactic acid bacteria drink (Calpis) 5 - 1 - wine vinegar Brandied Raisins - 40 Orange peel - 10 [Process] (medium type) Mixing: 5 minutes on low speed, 4 minutes on medium-low speed Baking temperature 26℃ Fermentation time (27℃, 75%): 2 hours 30 minutes (Book edition) Mixing: Low speed 5 minutes → Medium-low speed 10-15 minutes → (Addition of fats and oils) 2 minutes on medium-low speed → (Addition of fats and oils) 2 minutes on medium-low speed → (Add oil) 2 minutes on medium-low speed → (Add fruit) 2 minutes on low speed Baking temperature 27℃ Floor time (27°C / 75%): 60 minutes Divided weight 210g Bench time: 10 minutes Molding Panettone mold (630cc): Put it in the mold without re-rolling it. Proofing (32℃・75%) 60~80 minutes, about 2cm below the mold Bake (180°C / 180°C) for 30 minutes

[0028] The melt-in-the-mouth and crispness of the produced panettone were evaluated in the same manner as in Test Example 1. Furthermore, the flavor of the panettone was evaluated by 10 trained panelists according to the following evaluation criteria. The average evaluation results are shown in Table 4. [Evaluation criteria] (flavor) 5 points: Better wheat flavor than the control 4 points: Slightly better wheat flavor than the control 3 points: Flavor equivalent to the control 2 points: Slightly less wheat-like flavor than the control 1 point: Less wheat-like flavor than the control

[0029] [Table 4]

[0030] Test Example 4) French bread French bread was made using the following recipe and manufacturing process. The wheat flour used was a blend of commercially available wheat flour for French bread (semi-strong wheat flour, Risd'Or; Nisshin Flour Milling Co., Ltd.) and wheat flour No. 3 or No. 7 in Table 1. [Dough composition: parts by mass] Wheat flour (No. 3 or No. 7 in Table 1) 50 French bread flour (semi-strong wheat flour) 50 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 70 [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)

[0031] The melt-in-the-mouth and crispness of the produced French breads were evaluated using the same procedures as in Test Example 1, and the flavor was evaluated using the same procedures as in Test Example 3. Furthermore, the texture of the French bread crust was evaluated by 10 trained panelists according to the following evaluation criteria. The average evaluation results are shown in Table 5. [Evaluation criteria] (Crust texture) 5 points: Crispier than the control 4 points: Slightly crispier than the control 3 points: Crispy as much as the control 2 points: Slightly less crispy than the control 1 point: Less crispy than the control

[0032] [Table 5]

[0033] Test Example 5) Chinese steamed bun Chinese steamed buns were produced using the following recipe and manufacturing process. The wheat flour used was a blend of commercially available medium-strength wheat flour and wheat flour No. 3 or No. 7 in Table 1. [Dough composition: parts by mass] 70g medium-strength wheat flour (Kin Suzuran; Nisshin Flour Milling Co., Ltd.) Wheat flour (No. 3 or No. 7 in Table 1) 30 1 teaspoon baking powder (Baking Powder O#1; Oriental Yeast Co., Ltd.) Baker's yeast 2.5 (Regular yeast; Oriental Yeast Co., Ltd.) Salt 0.3 Caster sugar 20 1 cup of skim milk powder Fats (lard) 5 water 47 [Process] Mixing (adding oil) Low speed 5 minutes → Medium-low speed 5 minutes → Medium-high speed 3-5 minutes Baking temperature 25~26℃ Fermentation time (27℃ 75%) 10 minutes Divide 50g Bench time: 10 minutes Formed and wrapped (filling: 30-35g) Proofing (50℃, 40%) 45 minutes Rack time (room temperature) 5 minutes Steaming (0.5-1 atmosphere) 14-17 minutes

[0034] The melt-in-the-mouth and crispness of the produced steamed buns were evaluated using the same procedures as in Test Example 1. For steamer resistance, the melt-in-the-mouth properties of the products were evaluated after storing them in a steamer fixture (set temperature 75°C, set humidity 100%) for 6 hours. For microwave heating resistance, the products stored frozen at -20°C were heated in a microwave oven at 500W for 1 minute 30 seconds, left to stand for 5 minutes, and then the melt-in-the-mouth properties were evaluated. The evaluations were performed by 10 trained panelists according to the following evaluation criteria. The average evaluation results are shown in Table 6. [Evaluation criteria] (Steamer resistant) 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 (Microwave heating resistant) 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

[0035] [Table 6]

Claims

1. Bakery flour having the following properties: Wheat flour derived from common wheat having a crude protein content of 11.0 to 15.0% by mass; Average particle size is 107 to 143 μm, Maltose value: 115-170 mg / 10 g; Ash content is 0.25 to 0.55% by mass, A particle size fraction of 95.96 μm or more is contained in an amount of 51.04 to 80.45% by volume. The fraction having a particle size of 148 μm or more contains 11.07 to 47.54% by volume.

2. 2. Bakery flour according to claim 1, which is strong wheat flour.

3. 3. Bakery flour according to claim 1 or 2, which is flour for fermented bakery foods.

4. The wheat flour for bakery use according to any one of claims 1 to 3, which is wheat flour for Chinese steamed buns.

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 according to claim 5, wherein the bakery food is a leavened bakery food or a Chinese steamed bun.

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