Bakery flour

Abstract

To provide bakery wheat flour capable of producing a bakery food product that is not too hard and has a crispy feeling and excellent melt in the mouth.SOLUTION: Bakery wheat flour contains properties in which the content of crude protein is 7.0 to 9.0 mass%, the average particle size is 80-105 μm, the maltose value is 60-85 mg / 10 g, and the ash content is 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 have been provided. Patent Document 1 describes a wheat flour composition for confectionery, characterized by containing 70 to 90 weight percent wheat flour with a particle size of 60 to 180 μm. Patent Document 2 describes a mix for cookies and the like, containing coarse wheat flour containing 20 to 100 weight percent wheat flour with a particle size of 100 to 300 μm. Patent Document 3 describes a method for producing wheat flour for bread, characterized by 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 consisting mainly of soft wheat, and mixing the two portions. Patent Document 4 describes soft wheat flour, characterized by having 90% or more of the flour with a particle size of 150 μm or less and 20 cumulative volume % or less of particles with a particle size of 20 μm or less, and cookie flour containing the same. Patent Document 5 describes a method for producing spring roll wrappers, which is characterized by using wheat flour having a maltose value of 170 mg / 10 g or less as the grain flour raw material. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 4-356152 [Patent Document 2] Japanese Patent Application Publication No. 5-168397 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-072954 [Patent Document 4] Japanese Patent Application Laid-Open No. 2001-000098 [Patent Document 5] Japanese Patent Application Laid-Open No. 2000-333631 Summary of the Invention [Problem to be solved by the invention]

[0004] To provide wheat flour for bakery, which can be used to produce bakery foods that are not too hard, have a crispy texture, and melt in the mouth. [Means for solving the problem]

[0005] The present invention relates to a bakery flour having the following properties: Crude protein content is 7.0% by mass or more and less than 9.0% by mass, Average particle size is 80 to 105 μm, Maltose value is 60-85mg / 10g, Ash content 0.25~0.55% by mass, to provide. The present invention also provides a mix for bakery foods containing the above-mentioned wheat flour for bakery use. The present invention also provides a method for producing bakery foods, which is characterized by using a raw material 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 not too hard, have a crispy texture, and melt in the mouth 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, etc.; 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. Preferably, the bakery foods produced by the present invention are baked goods or fried goods. Preferred examples of baked goods include madeleines, financiers, cookies, crackers, and biscuits, and preferred examples of fried goods include donuts.

[0008] The present invention provides wheat flour for bakeries. The wheat flour for bakeries of the present invention (hereinafter also referred to simply as "wheat flour of the present invention") may have a crude protein content of 7.0% by mass or more and less than 9.0% by mass, preferably 7.5 to 8.8% by mass, and more preferably 8.0 to 8.6% by mass. The crude protein content of wheat flour in this specification refers to a value measured according to the Kjeldahl method.

[0009] The wheat used as the starting material for the wheat flour of the present invention is common wheat (hexaploid wheat), preferably soft wheat such as weak wheat. The starting material wheat may be derived from a domestic wheat variety or a foreign wheat variety, with a preferred example being Western White (WW).

[0010] The wheat flour of the present invention has an average particle size of 80 to 105 μm, preferably 85 to 98 μm. Preferably, the wheat flour of the present invention contains a fraction having a particle size of 148 μm or more in an amount of 10 to 30% by volume, more preferably 15 to 30% by volume, or a fraction having a particle size of 95.96 μm or more in an amount of 30 to 60% by volume, more preferably 35 to 50% by volume. More preferably, the wheat flour of the present invention contains 10 to 30% by volume of a fraction having a particle size of 148 μm or more, 30 to 60% by volume of a fraction having a particle size of 95.96 μm or more, and has an average particle size in the range of 80 to 105 μm. More preferably, the wheat flour of the present invention contains 15 to 30% by volume of a fraction having a particle size of 148 μm or more, 35 to 50% by volume of a fraction having a particle size of 95.96 μm or more, and has an average particle size in the range of 85 to 98 μm.

[0011] In this specification, the average particle size of wheat flour and the particle size distribution of wheat flour (or the proportion of the fraction in wheat flour having a given particle size) refer to values ​​measured dry using the Microtrac method. Measurements can be performed using commercially available instruments (e.g., the "Microtrac Particle Size Distribution Analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.). The Microtrac method measures the particle size distribution of a sample based on the frequency at which powders of a given particle size are detected in the sample ("detection frequency rate") (see the document "How to Interpret Measurement Results with a Microtrac Particle Size Analyzer" attached to the Nikkiso Co., Ltd. 9200FRA instrument).

[0012] The wheat flour of the present invention has a lower maltose value than conventional wheat flour for ordinary bakeries. The maltose value of the wheat flour of the present invention may be 60 to 85 mg / 10 g, preferably 70 to 85 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).

[0013] The wheat flour of the present invention can be produced by conditioning the starting wheat grains described above, followed by milling, sieving, purification, and further milling using multiple smooth rolls (referred to as the breaking, grading, purification, and reduction steps, respectively), followed by sieving, to collect the fraction of the specified particle size described above. By adjusting the type of rolls and rotational speed ratio in the milling (reduction) step, wheat flour with a low maltose value can be produced.

[0014] The 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 of the present invention is used as a raw material flour for bakery foods. That is, bakery foods are produced using a raw material flour containing the bakery wheat flour of the present invention. Of the raw material flour, preferably 30% by mass or more, more preferably 50% by mass or more, is the wheat flour of the present invention.

[0016] The raw material flour for bakery foods produced according to the present invention may contain other cereal flours besides the wheat flour of the present invention. Examples of such other cereal flours include wheat flours other than the wheat flour of the present invention, rye flour, barley flour, corn flour, buckwheat flour, rice flour, etc., and any one or more of these may be used. Examples of wheat flours other than the wheat flour of the present invention include weak wheat flours other than the wheat flour of the present invention, as well as medium-strength wheat flour, semi-hard wheat flour, hard wheat flour, durum wheat flour, whole wheat wheat flour, etc., and any one or more of these may be used. The content of such other cereal flours in the raw material flour is preferably 0 to 70% by mass, more preferably 0 to 50% by mass.

[0017] Bakery foods produced by the present invention can contain ingredients other than the wheat flour of the present invention and other cereal flours described above. 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, corn 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, hemicellulase, and pullulanase; and dietary fiber. Any one or more of these ingredients can be used. The other ingredients may be contained in the raw material flour of the bakery food produced by the present invention as described above, or may be added separately from the raw material flour during the production process of the bakery food. When the other ingredients are contained in the raw material flour, the content of the other ingredients in the raw material flour is preferably 50 mass% or less. The blend of the wheat flour of the present invention and the other cereal flour and other ingredients described above used in the production of bakery foods can be changed as appropriate depending on the type of bakery food to be produced.

[0018] The raw material flour containing the wheat flour of the present invention may be provided as a bakery food mix. The bakery food mix contains the wheat flour of the present invention and, if necessary, can further contain the other cereal flours and other ingredients described above. The contents of the wheat flour of the present invention, the other cereal flours, and the other ingredients in the mix are as described above.

[0019] The bakery food of the present invention can be produced by preparing dough from the raw material flour containing the wheat flour of the present invention described above and other ingredients, fermenting the dough as necessary, and then heating (e.g., baking, steaming, frying, etc.). The bakery food of the present invention can be produced according to a conventional recipe appropriate for the type of bakery food, except for using the raw material flour containing the wheat flour of the present invention. For example, bakery food dough can be prepared by adding sugar, oils and fats, eggs, milk, leavening agents, water, etc. to the raw material flour containing the wheat flour of the present invention and mixing them as needed. The prepared dough can be a dough or a batter. The prepared dough is fermented or shaped as needed, and then heated to produce bakery foods. Preferably, the dough is baked or fried to produce baked or fried confectioneries. Alternatively, the prepared dough can be refrigerated or frozen as is, or after fermentation or shaping, and then thawed and heated as needed to produce bakery foods. [Example]

[0020] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0021] (1. Flour production) Western White (WW), a type of wheat used for soft breading, was tempered and then milled. By adjusting the breaking, grading, purification, and reduction processes, flours No. 1 to 8 with the properties listed in Table 1 were produced. Flour No. 5 was used as a control.

[0022] [Table 1]

[0023] Test Example 1) Donut Donuts were produced using the following formulation and production process. The wheat flour used was one of wheat flour Nos. 1 to 8 in Table 1. However, in Production Examples 1-9, a 7:3 blend of wheat flour No. 1 and wheat flour No. 5 was used. [Dough composition: parts by mass] Wheat flour (any of No. 1 to 8 in Table 1) 100 30g granulated sugar 5 pints baking powder 25 whole eggs Milk 25 shortening 5 water 10 [Process] Mixing: 2 minutes on low speed, then 2 minutes on high speed (using beaters, dough temperature 25°C) Molding: Molded into donut shapes of 30g each using a plunger (41mm) Fry: 180℃ for 1 minute, then turn over and fry for another 1 minute

[0024] The doughnuts produced were subjected to a sensory evaluation by 10 trained panelists according to the following evaluation criteria. The average evaluation results are shown in Table 2. Although the doughnuts made using flours No. 1 to 4 were slightly harder than the control, both the crispiness and melt-in-the-mouth texture were significantly improved. [Evaluation criteria] (Crunchy) 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 (Hardness) 3 points: Hardness is barely noticeable at first bite (same as control) 2 points: Some hardness is felt at first bite, but the hardness is tolerable 1 point: The first bite felt too hard and was unsuitable

[0025] [Table 2]

[0026] Test Example 2) Cookies Cookies were produced using the following formulation and production process. The wheat flour used was any one of wheat flour Nos. 1 to 8 in Table 1. [Dough composition: parts by mass] Butter 55 Caster sugar 45 Salt 0.3 Whole eggs 17 Wheat flour (any of No. 1 to 8 in Table 1) 100 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 1. Knead the dough again and roll it out to a thickness of 5mm. 2. Cut out circles with a diameter of 6cm and arrange on a baking sheet. Firing Upper heat 180℃ Lower heat 170℃ Approx. 15 minutes

[0027] The produced cookies were subjected to a sensory evaluation in the same manner as in Test Example 1. The average evaluation results are shown in Table 3. Although the cookies made using wheat flour Nos. 1 to 4 were slightly harder than the control, both the crispness and melt-in-the-mouth texture were significantly improved.

[0028] Table 3

Claims

1. Bakery flour having the following properties: A crude protein content of 7.0% by mass or more and less than 9.0% by mass, Average particle size is 80 to 105 μm, Contains 35 to 50% by volume of a fraction having a particle size of 95.96 μm or more; Contains 15 to 30% by volume of a fraction having a particle size of 148 μm or more; Maltose value: 60-85 mg / 10 g Ash content is 0.25-0.55% by mass.

2. 10. Bakery flour according to claim 1, which is flour for baked or fried confectioneries.

3. A bakery food mix containing 30% by mass or more of the bakery wheat flour according to claim 1 or 2.

4. A method for producing bakery foods, comprising using a raw material flour containing 30% by mass or more of the wheat flour for bakery according to claim 1 or 2.

5. 5. The method of claim 4, wherein the bakery food product is a baked or fried confectionery.

Images