Dried pasta and its manufacturing method

Abstract

This dry pasta includes 5-40 parts by mass (inclusive) of bran derived from white wheat, which is an ordinary wheat, per 100 parts by mass of a cereal raw material. The dry pasta preferably furthermore includes 50-95 parts by mass (inclusive) of a durum wheat ground product per 100 parts by mass of the cereal raw material. Australia Standard White and / or Western White is preferred as the white wheat. The bran derived from the white wheat is preferably heat-treated. The dry pasta preferably also has a noodle shape.

Description

Technical Field

[0001] The present invention relates to dried pastas and a method for producing the same.

Background Art

[0002] In recent years, due to the increasing health awareness, secondary processed products such as noodles and bread have been produced using wheat bran rich in nutrients such as dietary fiber, vitamins, and minerals, and functional components and having a good flavor.

[0003] Wheat bran includes bran derived from red wheat and bran derived from white wheat. Generally, bran derived from red wheat is used because of its large circulation volume. However, pastas added with bran derived from red wheat or pastas using whole grain flour are not good-looking as they are brown and opaque. Moreover, pastas added with bran derived from red wheat or pastas using whole grain flour have bitterness and astringency, a strong cereal odor, and a sandy texture, and feel gritty when swallowed. In addition, dried pastas produced through a drying process at a high temperature using bran derived from red wheat or whole grain flour are likely to crack.

[0004] By the way, the applicant previously proposed a method for producing pastas excellent in appearance and texture despite containing wheat bran by adjusting the moisture content of wheat grains (see Patent Document 1).

[0005] In addition, Patent Document 2 discloses a pasta wheat flour composition in which 1 to 30 parts by mass of durum wheat bran is mixed with 70 to 99 parts by mass of durum wheat for the purpose of producing pastas excellent in flavor, texture, and appearance.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

[0007] The technology described in Patent Document 1 has the advantage of being able to efficiently produce pasta with excellent appearance and texture. However, if the pasta is chewed for a long time, one may notice the bitterness of the wheat bran. In the technology described in Patent Document 2, durum wheat bran is generally difficult to obtain, and pasta containing durum wheat bran is somewhat hard, making processing time-consuming.

[0008] Therefore, the object of the present invention is to provide dried pasta products using wheat bran that is less likely to produce bitterness or grain odor and is readily available, as well as a method for producing the same.

[0009] The present invention provides dried pasta containing 5 to 40 parts by mass of bran derived from ordinary wheat (white wheat) in 100 parts by mass of cereal flour raw materials.

[0010] Furthermore, the present invention provides a method for producing dried pasta, comprising the step of mixing 5 to 40 parts by mass of bran derived from ordinary wheat (white wheat) with 100 parts by mass of cereal flour raw materials. [Modes for carrying out the invention]

[0011] The present invention will be described below based on its preferred embodiments. The present invention relates to dried pasta and a method for producing the same. In this specification, dried pasta refers to pasta that has been adjusted so that the moisture content is less than 15% by mass.

[0012] The dried pasta products of the present invention contain cereal flour raw materials and bran derived from white wheat, which is a type of ordinary wheat. The aforementioned grain flour raw materials include grain flours and starches. The aforementioned flours include heat-treated wheat bran, durum wheat flour, and wheat flour, as well as other flours such as rice flour, rye flour, corn flour, barley flour, glutinous barley flour, soy flour, and oat flour (including heat-treated ones), unheat-treated wheat bran, and heat-treated durum wheat bran. The aforementioned starches include unprocessed starches derived from grain flours such as waxy corn starch, corn starch, tapioca starch, potato starch, wheat starch, and rice starch, as well as processed starches obtained by applying at least one of the following processes: cross-linking, phosphorylation, acetylation, etherification, oxidation, and gelatinization. The grain flour raw materials are usually in powder form. In particular, the dried pasta of the present invention preferably contains 50 to 95 parts by mass of durum wheat flour per 100 parts by mass of the cereal flour raw materials, as this can improve the texture of the pasta. From this viewpoint, the dried pasta of the present invention is more preferably 60 to 95 parts by mass of durum wheat flour per 100 parts by mass of the cereal flour raw materials, and even more preferably 70 to 95 parts by mass.

[0013] The dried pasta of the present invention uses wheat bran. As wheat bran, the residue obtained after removing the endosperm from wheat grains during the general wheat flour manufacturing process, or the residue from which the germ has been further removed, can be used. The method for producing wheat bran typically includes the step of grinding selected wheat grains after adding water and conditioning as necessary, and then separating the ground material with a sifter, purifier, etc., to remove the endosperm and germ. The method of grinding the wheat grains is not particularly limited, and examples include roller grinding and impact grinding, and multiple grinding methods may be combined. The grinder used in the impact grinding method is not particularly limited as long as it grinds by mechanical impact between an impact plate and a rotating rotor, and examples include turbo mills and blade mills, with turbo mills being particularly preferred.

[0014] In this invention, wheat bran derived from ordinary wheat is used as wheat bran. Ordinary wheat refers to wheat that belongs to the common wheat family in botanical classification, distinct from durum wheat. Specifically, ordinary wheat other than durum wheat is hexaploid and called "common wheat family." In contrast, durum wheat is tetraploid and called "two-grain wheat family." Thus, durum wheat is botanically different from the common wheat family used for strong flour, medium flour, and weak flour. In this invention, by using wheat bran derived from ordinary wheat as wheat bran, it is possible to produce dried pasta with excellent secondary processing properties and texture. Another advantage is that wheat bran derived from ordinary wheat is easier to process, especially grinding, than durum wheat bran.

[0015] Common wheat is broadly classified into two types, red wheat and white wheat, depending on the color observed when the grain is visually inspected. Red wheat is wheat that contains red pigment in its outer layer, and when the wheat grain is visually inspected, it is observed as red, reddish-brown, or brown. On the other hand, white wheat is wheat that does not contain red pigment in its outer layer, and when the wheat grain is visually inspected, it is observed as white or pale yellow. In this invention, white wheat-derived bran (hereinafter also simply referred to as "white wheat-derived bran") is used as the bran derived from common wheat. By using white wheat-derived bran, it is possible to obtain dried pasta products that are less likely to develop bitterness or grain odor. Furthermore, by using white wheat-derived bran, it is possible to produce dried pasta products that are less likely to crack during manufacturing.

[0016] Specific examples of common white wheat include Australian Standard White (ASW, Australian origin; in this specification, ASW refers to Australian Standard White Noodle Blend (ASWN blend (ASWNB))), Prime Hard (PH, Australian origin), Soft White (SW, United States origin), Western White (WW, United States origin), and others. One or more of these white wheat varieties can be used in the present invention. These white wheat varieties can be appropriately selected, for example, based on genetic characteristics.

[0017] Furthermore, ordinary wheat is broadly classified into three types according to the hardness of the wheat grain: hard wheat, soft wheat, and intermediate wheat, which has a hardness intermediate between hard and soft wheat. From the viewpoint of further improving the flavor and texture of the resulting noodles, it is preferable to use white wheat classified as intermediate wheat or soft wheat, and more preferable to use white wheat classified as intermediate wheat. Taking the above-mentioned white wheat and common wheat as examples, examples of hard wheat include PH, etc. Examples of medium-hard wheat include ASW, etc. Specific examples of soft wheat include WW, etc.

[0018] For the reasons stated above, it is preferable to use wheat bran derived from white wheat among the ordinary wheat bran used in the dried pasta products of the present invention, more preferably to use at least one of ASW and WW, and even more preferably to use ASW. By using wheat bran derived from white wheat as a raw material for dried pasta products, the resulting pasta exhibits a good grain-like flavor and is also beneficial from a health promotion standpoint. Furthermore, by using wheat bran derived from white wheat, the bitterness derived from wheat bran is less likely to occur, making it easier to achieve a good taste.

[0019] In this invention, it is preferable to use heat-treated bran derived from white wheat, which is a type of ordinary wheat. Using heat-treated white wheat bran further reduces the occurrence of bitterness and grain odor. In addition, it further reduces the occurrence of cracks during the production of dried pasta. Furthermore, since heat treatment allows for the fine grinding of white wheat bran, it is advantageous in that it enables the productive acquisition of white wheat bran with small particle sizes. In addition, since heat treatment can reduce or inactivate the activity of various enzymes such as amylase and protease, it is particularly advantageous in that it can further improve the processability and texture of pasta products. Whether or not white wheat bran has been heat-treated can be determined, for example, by measuring enzyme activity or gluten vitality. Specifically, taking enzyme activity as an example, heat-treated white wheat bran has less enzyme activity or is below the detection limit than unheated white wheat bran, so the two can be distinguished in this respect.

[0020] The heat treatment applied to white wheat bran can be either moist heat treatment or dry heat treatment. Moist heat treatment is a process that heats the material being treated, such as wheat bran, by maintaining its moisture content or by supplying moisture from an external source. Moisture can be supplied using water, saturated steam, superheated steam, etc. There are no particular limitations on the heating method in moist heat treatment. Examples include adding moisture to the material being treated in a sealed environment and then directly contacting the material with a heat transfer medium such as hot air, heating the material by bringing high-temperature steam into contact with it and using the latent heat of condensation, and heating the material in a high-humidity atmosphere. The dry heat treatment is a treatment that heats bran derived from white wheat, the object to be treated, under the condition of no added moisture, and is a heat treatment that is carried out while actively evaporating the moisture in the object to be treated. The dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a constant temperature bath, heating by blowing hot air, leaving it in a high temperature and low humidity environment, etc. Note that the treatment of blowing warm air on wheat bran with water added or the like to dry it is not included in the dry heat treatment because the heat is not sufficiently applied to the object to be treated due to the latent heat of vaporization of moisture.

[0021] As specific examples of the heat treatment applied to bran derived from white wheat, 1) a treatment of subjecting the bran derived from white wheat, the object to be treated, to a wet heat treatment to raise the product temperature to 80°C or higher (hereinafter, also referred to as "wet heat treatment α"), and 2) a treatment of subjecting the bran derived from white wheat, the object to be treated, to a dry heat treatment to raise the product temperature to 80°C or higher (hereinafter, also referred to as "dry heat treatment β") can be mentioned.

[0022] As the conditions of the wet heat treatment α, for example, the product temperature of the bran derived from white wheat, the object to be treated, is preferably set to 80°C or higher and 110°C or lower, more preferably 85°C or higher and 95°C or lower, and the treatment time (the time during which such a product temperature is maintained) is preferably set to 1 second or more and 60 seconds or less, more preferably 3 seconds or more and 30 seconds or less. The wet heat treatment α can be carried out, for example, by introducing the bran derived from white wheat, the object to be treated, and saturated steam into the powder heating device described in Japanese Patent No. 2784505 and adopting the above temperature and time conditions. This powder heating device has an inlet for blowing saturated steam, a cylindrical pressure vessel for accommodating the object to be treated, and stirring means having a plurality of rod-shaped blades with dimensions close to the inner diameter of the cylinder on the rotating shaft so as to transfer the powder introduced from the inlet arranged at one end of the vessel while stirring it toward the outlet arranged at the other end of the vessel.

[0023] Conditions for the dry heat treatment β include, for example, setting the temperature of the bran derived from white wheat to be treated to preferably 80°C to 200°C, more preferably 110°C to 180°C, and even more preferably 115°C to 150°C, and setting the treatment time (the time during which such a temperature is maintained) to preferably 3 minutes to 120 minutes, and even more preferably 3 minutes to 90 minutes. The dry heat treatment β can be carried out by introducing the bran derived from white wheat into a device having a configuration similar to that of the heat treatment stirring device described in, for example, Japanese Patent Application Publication No. 2004-9022, and adopting the above temperature and time conditions. This heat treatment stirring device comprises a cylindrical container for containing the material to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, and a steam supply source for supplying steam into the rotating shaft and pipe screw, and is configured to allow dry heat treatment by transmitting the heat generated by supplying steam into the rotating shaft and pipe screw to the material to be treated via the rotating shaft and pipe screw.

[0024] In this invention, it is particularly preferable to perform a moist heat treatment as the heat treatment. Moist heat treatment has the advantage of further reducing the likelihood of bitterness and grain odor developing in the pasta. In addition, moist heat treatment is less likely to damage the fibers than dry heat treatment, and as a result, fine irregularities tend to remain on the surface of the dried pasta after the subsequent drying process. As a result, the pasta obtained by this manufacturing method has good sauce adhesion.

[0025] When producing dried pasta using heat-treated white wheat bran, from the viewpoint of achieving a smoother texture in the resulting pasta, the heat-treated white wheat bran preferably has an average particle size of less than 200 μm, more preferably 20 μm or more and less than 200 μm, even more preferably 20 μm or more and 150 μm or less, and even more preferably 40 μm or more and 120 μm or less. In this specification, the average particle size is the volume cumulative particle size D at 50% of the cumulative volume when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, Nikkiso Co., Ltd., "Microtrac Particle Size Distribution Analyzer 9200FRA") 50That is the matter.

[0026] Heat-treated white wheat bran having the above average particle size can be easily obtained by classification, for example, using a sieve or an air classifier. When classifying white wheat bran using a sieve, a sieve with an opening of 150 μm to 200 μm, more preferably 150 μm to 180 μm, is used, and the fraction that passes through the sieve is collected. When classifying white wheat bran using an air classifier, a classifier capable of accurately separating fractions with a particle size boundary of 150 μm to 200 μm is used, and a fraction with an average particle size of 200 μm or less, more preferably an average particle size of 150 μm or less, is collected. From a space-saving perspective, it is preferable to perform pulverization and classification using an impact-type pulverizer with a built-in air classifier. An example of an impact-type pulverizer with a built-in air classifier is the ACM pulverizer (product name) manufactured by Hosokawa Micron Corporation.

[0027] In this invention, it is preferable to obtain dried pasta by mixing white wheat bran in an amount of 5 to 40 parts by mass per 100 parts by mass of cereal flour raw materials. Setting the amount of white wheat bran to 5 parts by mass or more provides a sufficient amount to appeal to nutritional functions. Setting the amount of white wheat bran to 40 parts by mass or less reduces the likelihood of bitterness or grain odor in the pasta. Furthermore, it reduces the likelihood of cracks occurring in the dried pasta during the manufacturing process. From these viewpoints, it is even more preferable that the amount of white wheat bran is 10 to 30 parts by mass per 100 parts by mass of cereal flour raw materials, and even more preferable that it is 10 to 25 parts by mass.

[0028] The dried pasta of the present invention is preferably produced by a manufacturing method comprising the steps of: forming a dough obtained by mixing bran derived from white wheat, which is ordinary wheat, in an amount of 5 to 40 parts by mass per 100 parts by mass of cereal flour raw materials to obtain pasta; and drying the pasta.

[0029] The method for mixing the cereal flour raw materials and the white wheat bran is not particularly limited as long as it allows for uniform mixing of the two, and any known mixing apparatus commonly used in this art can be used.

[0030] The dough used in this manufacturing method is typically prepared by adding kneading water to a raw material flour containing cereal flours and white wheat bran and kneading it. When preparing the dough, other ingredients such as sugars, thickeners, proteins, emulsifiers, oils and fats, lye water, and seasonings may also be used in addition to the raw material flour and kneading water. Any water that can be normally used in dough production can be used as the kneading water without any particular restrictions. For example, clean water, acidic water, alkaline water, and lye water can be used as kneading water. The amount of kneading water added can be the amount normally used in pasta production, and is generally 20 parts by mass to 40 parts by mass per 100 parts by mass of raw material flour.

[0031] Pasta can be obtained by extruding the dough prepared from the aforementioned raw material flour under a predetermined pressure. The dough can be extruded using a molding machine (pasta making machine) commonly used in the production of pasta, in accordance with conventional methods. A molding machine typically comprises a cylinder, a screw positioned to move within the cylinder along its axial direction, and a die (extrusion mold) positioned at one end of the cylinder in the axial direction. In a molding machine with such a configuration, when dough is supplied into the cylinder while the screw is rotating around its axis, the dough is subjected to high-pressure compression between the inner wall of the cylinder and the screw, and as the screw rotates, it moves forward within the cylinder towards the die and is continuously extruded from the hole in the die.

[0032] Vacuum extrusion is preferred for dough extrusion. In vacuum extrusion, the dough is typically sent to a vacuum mixer, where it is kneaded, degassed, and compressed under reduced pressure of approximately -600 ± 100 mmHg, and then compressed to 80 kg / cm². 2 The dough is fed into the die using high pressure from both the front and back. The dough, once fed into the die, is extruded through holes in the die and shaped into pasta of the desired form. When white wheat bran is used as the bran in the dough, the fibrous structure is less likely to be destroyed during the vacuum extrusion of the dough, and after the subsequent drying process, fine irregularities tend to remain on the surface of the dried pasta. As a result, the pasta produced by this manufacturing method has good sauce adhesion.

[0033] The shape of the pasta is not particularly limited; for example, it can be in the form of noodles such as spaghetti and fettuccine, tubular shapes such as macaroni and penne, or sheet shapes such as lasagna. As described above, the dried pasta of the present invention has good sauce adhesion, and it is preferable that it be in the form of noodles, which further enhances this advantage.

[0034] In this manufacturing method, pasta is formed by extruding dough and then dried. The moisture content of the dried pasta, i.e., the dried pasta products which are the target products of this invention, is preferably 13% by mass or less, from the viewpoint of enabling long-term storage of the dried pasta at room temperature. The moisture content referred to here is the value measured by the oven-drying method. As for the drying method of the pasta, any drying method that is normally used in the production of this type of dried pasta can be appropriately employed. For example, the ambient temperature is preferably 55°C to 95°C, more preferably 60°C to 95°C, and even more preferably 70°C to 95°C. When the pasta formed by extruding dough is in the form of noodles, even if drying is performed within this temperature range, especially on the higher side, cracks are less likely to occur in the dried pasta. This is because the dough contains bran derived from white wheat.

[0035] According to the above manufacturing method, it is possible to obtain dried pasta that reduces the bitterness and grainy odor derived from wheat bran, is less prone to cracking even after high-temperature drying, and retains fine irregularities on the surface. Pasta with fine irregularities on the surface has the advantage of improving the adhesion of sauces when mixed with it. [Examples]

[0036] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to the following examples.

[0037] [Example 1] (1) Production of moist heat-treated white wheat bran White wheat (ASW) was used as the raw material. The wheat grains were carefully selected and ground in a roller mill. The ground material was then classified using a sieve with a mesh size of 200 μm, and the wheat bran fraction was collected as the residue remaining on the sieve. The collected wheat bran fraction was subjected to impact-type fine grinding using a turbo mill (manufactured by Tokyo Flour Milling Machinery Co., Ltd.), and then moist heat treatment was performed on the resulting pulverized material using a powder heating device described in Patent No. 2784505, while introducing saturated steam, at a product temperature of 90°C for 5 seconds. The pulverized material after moist heat treatment was finely ground using an impact pulverizer (ACM pulverizer, manufactured by Hosokawa Micron Corporation), and then classified using a sieve with a mesh size of 150 μm. The classified material with a particle size of less than 150 μm that passed through the sieve was separated to obtain the target product, moist heat-treated white wheat bran. The average particle size of this wheat bran was approximately 90 μm.

[0038] (2) Manufacturing of dried pasta The raw materials shown in Table 1 were mixed to obtain a raw flour, dough was prepared using this raw flour, the dough was formed into noodles to obtain fresh noodles, and these fresh noodles were dried to produce dried pasta. In Table 1, Leone G is durum wheat semolina. In detail, the dough was subjected to vacuum extrusion molding to obtain 1.6 mm diameter fresh noodle strands. A MAC60 pasta machine (manufactured by ITALPAST) was used for vacuum extrusion molding. The fresh noodle strands were heated to 80°C over 45 minutes and dried at 80-90°C for 240 minutes in an environment with a humidity of 65-75% RH. In this way, the desired dried spaghetti was produced.

[0039] [Examples 2 and 3] Dough was prepared according to the formulation shown in Table 1. Dried spaghetti was produced in the same manner as in Example 1.

[0040] [Comparative Examples 1 and 2] (1) Production of red wheat bran Western Red Spring 1 (1CW, Canadian), a type of red wheat, was used as the raw material. Following the same method as in Example 1, the bran fraction of the aforementioned red wheat was collected and crushed using an impact mill to obtain the pulverized material. This pulverized material was subjected to dry heat treatment by heating it for 25 minutes using an apparatus with a configuration similar to the heat treatment stirring apparatus described in Japanese Patent Publication No. 2004-9022, so that the temperature of the material to be dry-heated reached 120°C. The pulverized material after dry heat treatment was finely ground using the impact pulverizer used in Example 1, and then classified using a sieve with a mesh size of 150 μm. The classified material with a particle size of less than 150 μm that passed through the sieve was separated to obtain the target product, dry heat treated red wheat bran. The average particle size of this wheat bran was approximately 90 μm. (2) Manufacturing of dried pasta Dried spaghetti was produced using the same procedure and conditions as in Example 1.

[0041] [Contrast] A dough with the formulation shown in Table 1 was prepared. Dried spaghetti was manufactured in the same manner as in Example 1. This dried spaghetti does not contain wheat bran.

[0042] 〔evaluation〕 The dried spaghetti obtained in the examples, comparative examples, and control were evaluated for the low bran odor and good sauce adhesion using the following method. The results are shown in Table 1. The dried spaghetti obtained in the examples, comparative examples, and control were boiled for 8 minutes. The flavor of this spaghetti was evaluated by 10 expert panelists according to the evaluation criteria (1) shown below. A higher arithmetic mean score indicates that the spaghetti was perceived as having less of a bran odor. Furthermore, expert panelists were asked to taste spaghetti topped with meat sauce and evaluate how well the sauce adhered to the spaghetti according to the evaluation criteria (2) shown below. A higher arithmetic mean score indicates better sauce adherence.

[0043] <Evaluation Criteria (1)> 5 points: There is almost no smell of sliding doors. 4 points: The smell of fusuma (sliding doors) is weak. 3 points: There is a slight odor from the sliding doors, but it is not a problem. 2 points: I can smell the odor of sliding doors. 1 point: I strongly smell the odor of sliding doors. <Evaluation Criteria (2)> 5 points: The sauce adheres much better than the counter. 4 points: The sauce adheres better than the counter. 3 points: The sauce adheres slightly better than the comparison. 2 points: The sauce is of the same quality as the comparison. 1 point: The sauce doesn't adhere as well as the contrasting material.

[0044] [Table 1]

[0045] As is clear from the results shown in Table 1, the dried spaghetti obtained in each example had less bran odor and better sauce adhesion than the dried spaghetti in the comparative example.

[0046] [Example 4 and Comparative Example 3] table 2 A dough was prepared according to the formulation shown. The dough was shaped into noodles to obtain fresh noodles. The fresh noodles were heated to 80°C over 45 minutes and dried at 80-90°C for 240 minutes in a slightly low humidity environment of 50-70% RH. These drying conditions are prone to cracking in dried spaghetti. Otherwise, dried spaghetti was produced in the same manner as in Example 1.

[0047] 〔evaluation〕 The frequency of crack occurrence was measured by visually inspecting 50 strands of dried spaghetti obtained in Example 4 and Comparative Example 3. The results are shown in Table 2.

[0048] [Table 2]

[0049] As is clear from the results shown in Table 2, the dried spaghetti obtained in Example 4 showed fewer cracks compared to the dried spaghetti in Comparative Example 3. [Industrial applicability]

[0050] The present invention provides dried pasta products using wheat bran that is less likely to produce bitterness or grain odor and is readily available, as well as a method for producing the same.

Claims

1. In 100 parts by mass of cereal flour ingredients, it contains 5 to 40 parts by mass of bran derived from ordinary wheat (white wheat). Furthermore, the mixture contains 50 to 95 parts by mass of durum wheat flour in 100 parts by mass of the aforementioned grain flour raw materials. Dried pasta products in which the aforementioned white wheat is Australian Standard White.

2. The dried pasta according to claim 1, wherein the bran derived from white wheat has been heat-treated.

3. Dried pasta according to claim 1 or 2, which is in the shape of noodles.

4. A method for producing dried pasta comprising the step of mixing 5 to 40 parts by mass of bran derived from ordinary wheat (white wheat) and 50 to 95 parts by mass of durum wheat flour in 100 parts by mass of cereal flour raw materials, A method for producing dried pasta, wherein the white wheat is Australian Standard White.

5. The manufacturing method according to claim 4, comprising the step of drying the noodle strands obtained from the dough containing the aforementioned grain flour raw materials and bran at a temperature of 55°C to 95°C.

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