Whole wheat flour and wheat flour-containing foods made using it
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- SHOWA SANGYO CO LTD
- Filing Date
- 2020-09-07
- Publication Date
- 2026-08-03
Smart Images
Figure 0007898825000001 
Figure 0007898825000002 
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Abstract
Description
Technical Field
[0001] The present invention relates to a wheat flour-containing food using whole wheat flour and a wheat flour composition containing the same as raw materials.
Background Art
[0002] Whole wheat flour is flour containing all components of wheat grains (raw wheat). Wheat grains are composed of about 13 - 15% bran, about 2 - 3% germ, and the remaining endosperm. The bran becomes bran, and the endosperm becomes flour. Whole wheat flour containing these components is rich in nutrients such as dietary fiber, vitamins, and minerals, and is in line with the increasing health awareness in recent years.
[0003] Whole wheat flour is produced by either coarsely pulverizing wheat grains without removing the bran part etc. as they are, or by further pulverizing after coarse pulverization. However, the bran is difficult to pulverize, and large bran fragments are often mixed into the obtained whole wheat flour. Therefore, it has a rough texture on the tongue, a unique smell and astringency of bran, and is known to have an adverse effect on the texture and secondary processability of wheat flour processed foods.
[0004] Since these problems can be improved by making the particle size of the whole wheat flour finer, for example, pulverizing after reducing the moisture of wheat grains to finely pulverize the bran (Patent Document 1), finely pulverizing the separated bran part and then mixing it with wheat flour (Patent Document 2), separating the coarse pulverized product of wheat grains into coarse powder and fine powder, re-pulverizing the coarse powder fraction and then mixing it with the fine powder fraction (Patent Document 3) technologies have been reported. On the other hand, there is a problem that the visual appearance of the whole wheat flour is reduced because the visible-sized bran pieces that evoke a sense of health are reduced.
Prior Art Documents
Patent Documents
[0005] [[ID=3)]
Patent Document 1
Patent Document 2
[0006] The present invention aims to provide whole wheat flour that has excellent secondary processing properties (workability) while containing visible bran flakes that evoke a sense of health, and that improves the texture and secondary processing properties when used in wheat flour-containing foods such as bakery products. Furthermore, the invention aims to provide wheat flour-containing foods that use this whole wheat flour, have a good texture, and have the appearance of whole wheat flour with visible bran flakes. [Means for solving the problem]
[0007] The inventors of this invention conducted extensive research to solve the above problems and found that it is important that whole wheat flour contains visible bran fragments, although they are not very large, while the endosperm is finely ground. They then discovered that whole wheat flour that satisfies these conditions has a specific particle size distribution, and thus completed the present invention.
[0008] The present invention relates to the following (1) and (2) edible The invention relates to whole wheat flour or the wheat flour composition described in (3) and (4). (1) Cumulative volume up to particle size 75 μm is 30 ~70% The cumulative volume up to a particle size of 510 μm is 80-95%. edible Whole wheat flour. (2) The cumulative volume up to a particle size of 300 μm is 70-90%, as described in (1) above. edible Whole wheat flour. (3) The items described in (1) or (2) above edible A wheat flour composition containing whole wheat flour. (4) the above edible The wheat flour composition described in (3) above, containing 5 to 60% by mass of whole wheat flour.
[0009] Furthermore, the present invention relates to the wheat flour-containing food described in (5) and (6) below. (5) The items described in (1) or (2) above edible A wheat flour-containing food made using whole wheat flour or a wheat flour composition as described in (3) or (4) above. (6) Wheat flour-containing foods as described in (5) above, which are bakery products, noodles, or fried foods. [Effects of the Invention]
[0010] According to the present invention, a whole wheat flour is obtained that has visible bran flakes, giving it the appearance of whole wheat flour (having an appearance that evokes a sense of health), while also possessing excellent secondary processing properties (workability). Bakery products (breads, confectionery) using the whole wheat flour of the present invention have a fluffy and moist texture, noodles have a smooth texture without grittiness despite containing visible bran flakes, and fried foods have a less oily texture. All wheat flour-containing foods have visible bran flakes and an appearance that evokes a sense of health, as is characteristic of whole wheat flour. [Modes for carrying out the invention]
[0011] The whole wheat flour of the present invention includes whole wheat flour obtained by grinding whole wheat grains, and wheat flour whose component composition is equivalent to that of whole wheat flour obtained by grinding whole wheat grains. For example, it also includes wheat flour that has been adjusted to have the same component composition as whole wheat flour by mixing in a grinding fraction of wheat grains. The type of wheat used as raw material is not particularly limited. Depending on the intended flour-containing food product, common wheat, durum wheat, club wheat, spelt wheat, etc., can be used individually or in combination as appropriate. These wheats may be hard wheat, medium-hard wheat, or soft wheat. Furthermore, domestically produced wheat, North American wheat, Australian wheat, etc., may be used.
[0012] The method for producing whole wheat flour is not particularly limited, and any known grinding method can be used as appropriate, such as roller milling, stone milling, or impact milling. Among these methods, impact grinding is the simplest and most preferable because it eliminates the need for the complicated process of repeated sampling and re-grinding, as adjustments to the rotation speed, suction balance, and screen during grinding are made. The grinder used for impact grinding is not particularly limited as long as it grinds by mechanical impact between an impact plate and a rotating rotor; for example, a hammer mill, turbo mill, blade mill, pin mill, etc., can be used.
[0013] Furthermore, in the grinding process, the flour may be separated into a coarse fraction and a fine fraction to improve grinding efficiency, and each fraction may be ground separately before being blended. When bran flakes are blended with ground wheat flour to adjust the composition to be the same as whole wheat flour, the size of the bran flakes is not particularly limited as long as the particle size distribution of the whole wheat flour after blending is adjusted to be within the range of the present invention. For example, the bran flakes themselves may be of a size that can pass through a sieve with a mesh size of 3500 μm, and from the viewpoint of food safety, it is preferable that they can pass through a sieve with a mesh size of 2500 μm, more preferably that they can pass through a sieve with a mesh size of 2000 μm, and even more preferably that they can pass through a sieve with a mesh size of 1000 μm.
[0014] The particle size distribution of the whole wheat flour of the present invention is such that the cumulative volume of particles up to 75 μm is 30% or more, and the cumulative volume of particles up to 510 μm is 80-95%. In contrast to commercially available whole wheat flour, where the cumulative volume of particles up to 150 μm is approximately 30%, the whole wheat flour of the present invention has a cumulative volume of particles up to 75 μm that is 30% or more, making it finer. Furthermore, compared to commercially available fine-grained whole wheat flour, where the cumulative volume of particles up to 510 μm is approximately 97% or more, and there are almost no large bran fragments exceeding 510 μm, the whole wheat flour of the present invention contains a certain amount of moderately large bran fragments exceeding 510 μm, resulting in the presence of bran fragments even after secondary processing.
[0015] The particle size of the present invention is the value measured by the laser diffraction / scattering method. The cumulative volume (%) means the ratio (%) of the cumulative particle volume from small particles to particles of a specific particle size, based on the particle size distribution measured by volume-based distribution, to the total particle volume. For example, a cumulative volume of 50% means that the cumulative particle volume up to particles of a specific particle size is half of the total particle volume, and that specific particle size is the particle size at a cumulative volume of 50%.
[0016] The cumulative volume of the whole wheat flour of the present invention up to a particle size of 75 μm is 30% or more, which means that the cumulative volume of particles with a particle size of 75 μm or less including those of 75 μm is 30% or more with respect to the total particle volume. The cumulative volume up to a particle size of 75 μm is 30% or more, preferably 40% or more. The cumulative volume up to a particle size of 75 μm is preferably 90% or less, more preferably 70% or less. Also, the cumulative volume up to a particle size of 300 μm is preferably 70 - 90%, more preferably 80 - 90%. Since the cumulative volume of particles with a particle size of 300 μm or less is 70 - 90% with respect to the total particle volume, most of the endosperm of the wheat grains is pulverized to a particle size of 300 μm or less.
[0017] The whole wheat flour of the present invention may have a size that can pass through a sieve with a mesh size of 3500 μm. From the perspective of food safety, it is preferably a size that can pass through a sieve with a mesh size of 2500 μm, more preferably a size that can pass through a sieve with a mesh size of 2000 μm, and even more preferably a size that can pass through a sieve with a mesh size of 1000 μm.
[0018] The cumulative volume of the whole wheat flour of the present invention up to a particle size of 510 μm is 80 - 95%. Since there is 5 - 20% of a fraction containing a certain amount of bran pieces larger than 510 μm in the whole wheat flour of the present invention, bran pieces can also be seen in the product after secondary processing, giving the product an appearance that reminds people of a healthy concept. The cumulative volume up to a particle size of 510 μm is preferably 85 - 95%, more preferably 90 - 95%.
[0019] The whole wheat flour of the present invention can be used in the same way as conventional wheat flour and can be incorporated into a wheat flour composition by blending it with wheat flour. A portion of the wheat flour used can be replaced with the whole wheat flour of the present invention. The blending amount is preferably 2% by mass or more, more preferably 5% by mass or more, and even more preferably 15% by mass or more. The upper limit of the blending amount is not limited as the whole wheat flour of the present invention can be used alone and also depends on the properties of the wheat flour, but when used in a wheat flour composition, a blending amount of up to about 60% by mass can sufficiently enhance the quality value.
[0020] The whole wheat flour of the present invention, and wheat flour compositions containing this whole wheat flour, can be used in the production of wheat flour-containing foods such as bakery products, noodles, or fried foods. Examples of bakery products include bread, confectionery, takoyaki, taiyaki, dorayaki, okonomiyaki, hotcakes, pancakes, waffles, crepes, steamed buns, and steamed cakes; examples of noodles include udon, hiyamugi, somen, Chinese noodles, pasta, and noodle wrappers; and examples of fried foods include breaded fried foods, fritters, karaage, tempura, and other coated fried foods.
[0021] When manufacturing the wheat flour-containing foods of the present invention, all processes are performed well. When making dough, a well-structured dough is obtained, and when making batter, a smooth dough without grittiness is obtained. As a result, bakery products have a fluffy and moist texture, noodles have a smooth texture despite containing bran, and fried foods have a less oily texture, improving the texture of all products. In addition, all wheat flour-containing foods have a visible appearance with bran flakes, giving them the appearance of whole wheat flour and evoking a sense of healthiness. [Examples]
[0022] The details of the present invention will be explained by examples. The present invention is not limited in any way by these examples. Also, the "%" in cumulative volume means "volume %". Wheat whole grain flour production example 1
[0023] Using hard wheat from North America, whole wheat flour was obtained by grinding it in an impact mill (whole wheat flour (1)). The obtained whole wheat flour was analyzed using a laser diffraction particle size distribution analyzer (HELOS&RODOS, manufactured by Nippon Laser) at measurement range R6 to measure the volume-based particle size distribution (cumulative distribution). The results showed that the cumulative volumes for particle sizes of 75 μm, 300 μm, and 510 μm were 44.07%, 81.44%, and 91.42%, respectively. Whole Wheat Flour Production Example 2
[0024] Using medium-quality wheat from Hokkaido, whole wheat flour was obtained by grinding it in an impact mill (whole wheat flour (2)). The obtained whole wheat flour was analyzed using a laser diffraction particle size distribution analyzer (HELOS&RODOS, manufactured by Nippon Laser) at measurement range R6 to measure the volume-based particle size distribution (cumulative distribution). The results showed that the cumulative volumes for particle sizes of 75 μm, 300 μm, and 510 μm were 59.33%, 86.46%, and 93.09%, respectively. Whole Wheat Flour Production Example 3
[0025] Whole wheat flour was prepared by reconstituting wheat flour and bran (passed through a sieve with a mesh size of 2000 μm) obtained by repeatedly grinding North American hard wheat with a roll mill and sieving it in a continuous process, and by repeatedly grinding Hokkaido medium-hard wheat with a roll mill and sieving it in a continuous process, according to the typical composition ratio of wheat (whole wheat flour (3)). For this whole wheat flour, the volume-based particle size distribution (cumulative distribution or cumulative distribution) was measured using a laser diffraction particle size distribution analyzer (HELOS&RODOS, manufactured by Nippon Laser) at measurement range R6. As a result of the measurement, the cumulative volumes of particle sizes of 75 μm, 300 μm, and 510 μm were 38.20%, 75.20%, and 80.88%, respectively.
[0026] The whole wheat flours (1) to (3) produced in whole wheat flour production examples 1 to 3 were compared with commercially available bread flour ("Kingstar," manufactured by Showa Sangyo Co., Ltd.), commercially available whole wheat flour (coarse type, "Whole Wheat Flour D," manufactured by Showa Sangyo Co., Ltd.), and commercially available whole wheat flour (fine type, "FH Whole Wheat Flour," manufactured by Nippon Flour Mills Co., Ltd.). The cumulative volumes of commercially available bread flour, commercially available whole wheat flour (coarse type), and commercially available whole wheat flour (fine type), measured by laser diffraction and scattering, for particle sizes of 75 μm, 300 μm, and 510 μm were as follows: bread flour (Reference Example 1): 59.97%, 100.00%, 100.00%; commercially available whole wheat flour (coarse type, Comparative Example 1): 19.10%, 50.00%, 72.91%; and commercially available whole wheat flour (fine type, Comparative Example 2): 72.83%, 99.32%, 100.00% (Table 1). Test Example 1
[0027] [Manufacturing of sandwich bread] Whole wheat flours (1) to (3), along with commercially available whole wheat flour (coarse type) as Comparative Example 1 and commercially available whole wheat flour (fine type) as Comparative Example 2, were used in 30 parts by mass per 70 parts by mass of commercially available bread flour, and sandwich bread was produced using the standard sponge and dough method with the ingredient proportions shown in Table 1 below. Reference Example 1 was produced in the same manner using only commercially available bread flour.
[0028] [Table 1] Note: The volume-based particle size distribution (%) in Table 1 represents the volume-based particle size distribution (%) of the bread flour or whole wheat flour used in this dough.
[0029] The production of sandwich bread was carried out as follows: (1) Preparation of the middle layer Place all the ingredients for the starter dough into a mixer bowl and knead at low speed for 3 minutes, then at medium speed for 3 minutes, until kneaded to 24°C. Next, ferment at 28°C and 75% RH for 4 hours. (2) Main kneading process The fermented starter and the main dough ingredients were placed in a mixer bowl and kneaded at low speed for 3 minutes, then at medium speed for 3 minutes. After adding the shortening, the mixture was kneaded again at low speed for 3 minutes, then at medium speed for 3 minutes, until it reached 27°C. Subsequently, it was fermented at 28°C and 75% RH for 20 minutes. (3) Divide the dough into 220g portions and roll them into balls. Let them rest at room temperature for 20 minutes. Then, use a mini molder to shape them into logs. Place 6 logs of dough in a U-shape into a 3-loaf bread pan and let it rise for 50 minutes at 38°C and 85% RH for the final fermentation. (4) Cover the bread pan and bake in a 200°C oven for 40 minutes.
[0030] [Evaluation of sandwich bread] Six types of bread dough were evaluated by a panel of 10 experts regarding their secondary processability (dough cohesion: ease of dough formation at the end of mixing), based on evaluation criteria. These included five types of bread dough using whole wheat flour from Examples 1-3 and Comparative Examples 1 and 2, and one type of bread dough using only bread flour from Reference Example 1. After the baked bread had cooled, it was placed in a bag, sliced into 12mm thick pieces the next day, filled with egg filling to make sandwiches, and then the finished sandwiches were placed in the refrigerator (5°C) and tasted the following day. Six types of whole wheat bread, including those from Examples 1-3, Comparative Examples 1 and 2, and Reference Example 1, were evaluated by a panel of 10 experts on four criteria: texture (moisture and softness), appearance (visibility of bran flakes), and the evaluation criteria. The evaluation criteria are as follows, and the results are shown in Table 1.
[0031] [Evaluation Criteria] (1) Evaluation of secondary processability The dough's cohesion and the stretchability of its membrane during the production of the above-mentioned bread dough were evaluated as secondary processing properties. A sensory evaluation was conducted by a panel of 10 experts using the following evaluation criteria, and the average value was used as the score. The method for calculating the score is the same for (2) to (4) below. Evaluation Criteria 5: The fabric holds together very well, and the membrane is thin and stretches easily (=Reference example 1 or 4) 4: The fabric holds together well, and the membrane is thin and stretches easily. 3: The fabric has a slightly good bond, and the membrane is slightly thin and stretchy. 2: The dough doesn't hold together well, resulting in a thin, difficult-to-stretch membrane (or a thick membrane). 1: The fabric has very poor cohesion, the membrane is thin and difficult to stretch (the membrane is thick). (2) Texture (moistness) A sensory evaluation was conducted to assess the moistness of the above-mentioned bread. Evaluation Criteria 5: It has a very moist texture (=Reference example 1 or 4) 4: It has a moist texture. 3: It has a slightly moist texture. 2: It has a slightly dry texture. 1: It has a dry and rough texture.
[0032] (3) Texture (softness) A sensory evaluation was conducted on the softness of the texture of the above-mentioned bread. Evaluation Criteria 5: It is very fluffy and has a soft texture (=Reference example 1 or 4) 4: It has a fluffy and soft texture. 3: It has a slightly soft texture. 2: It has a slightly heavy texture. 1: It has a heavy texture. (4) Exterior A sensory evaluation was conducted on the appearance of the bran flakes in the above-mentioned loaf of bread. Evaluation Criteria 5: The brown granules are noticeable and evoke a sense of health. 4: The brown granules are somewhat noticeable and evoke a sense of healthiness. 3: A few brown specks are visible. 2: The brown particles are barely visible and the mixture is fairly uniform. 1: There are no brown particles; it is homogeneous (=Reference examples 1, 2, 3, or 4)
[0033] [Evaluation Results] From the evaluation results of bread containing whole wheat flour in Examples 1-3 or Comparative Examples 1 and 2, it was found that when using the whole wheat flour of the present invention, the balance of the three evaluations of secondary processingability, texture, and appearance is significantly better compared to when using conventional whole wheat flour. In Comparative Example 1, the presence of semolina, which is the endosperm with large grains, was observed in addition to the bran flakes, whereas semolina was hardly observed in Examples 1-3 and Comparative Example 2. Furthermore, in Comparative Example 1, the membrane of the dough portion other than the grains was thick and uneven, whereas in Examples 1-3 and Comparative Example 2, the membrane was thin and uniform, which is thought to contribute to the moist and soft texture. Test Example 2
[0034] In Test Example 1, the production, processing, and evaluation of sandwich bread were carried out under the same conditions as in Test Example 1, except that the amount of whole wheat flour used in Example 1 was changed to the amount shown in Table 2. The evaluation results obtained are shown in Table 2.
[0035] [Table 2]
[0036] Table 2 shows that when the amount of whole wheat flour (1) added is in the range of 2 to 80 parts by mass out of a total of 100 parts by mass of bread flour and whole wheat flour (1), a good balance of the three evaluations of secondary processing, texture, and appearance is maintained. The whole wheat flour of the present invention can fully demonstrate its effect in adding quality value to wheat flour processed foods using wheat flour compositions in which it is incorporated, without any upper or lower limits on the amount used. In particular, it was found that the balance of the three evaluations of secondary processability, texture, and appearance is good when the amount used is 60 parts by mass or less, and it is even more preferable when the amount used is 20 to 30 parts by mass. Test Example 3
[0037] [Manufacturing of Chinese noodles] In Example 9, whole wheat flour (1) was used as the whole wheat flour, and in Comparative Example 3, commercially available whole wheat flour (coarse type, "Whole Wheat Flour D" manufactured by Showa Sangyo Co., Ltd.) was used. In both cases, 5 parts by mass were used per 95 parts by mass of commercially available wheat flour for Chinese noodles ("Kinran" manufactured by Showa Sangyo Co., Ltd.), and Chinese noodles were produced using the ingredient formulations shown in Table 3 below. In Reference Example 2, Chinese noodles were produced in the same manner using only commercially available wheat flour for Chinese noodles. The ingredients were mixed and kneaded using a mixer at medium speed for 5 minutes and low speed for 10 minutes. After maturing at room temperature for 30 minutes, noodle sheets were produced from the dough using a roller noodle-making machine. Next, the noodle sheets were cut to a thickness of 1.5 mm (cutting blade: square No. 20), and the resulting noodle strands (raw noodles) were aged in a refrigerator for 2 days to obtain Chinese noodles. The resulting Chinese noodles were boiled in hot water for 3 minutes, then cooked in a warm soup (soy sauce ramen soup, manufactured by Soumi Foods Co., Ltd.) and evaluated.
[0038] [Table 3]
[0039] The Chinese noodles of Example 9, Comparative Example 3, and Reference Example 2 were evaluated by a panel of 10 experts on three items: secondary processing ability (dough cohesion), texture (roughness), and appearance (visibility of bran flakes), according to the evaluation criteria below. The evaluation criteria for appearance and the method of calculating the evaluation score are the same as those for the sandwich bread described above. The evaluation results are shown in Table 3. [Evaluation Criteria] (1) Evaluation of secondary processability The dough's cohesiveness and water absorption during the production of the above-mentioned Chinese noodles were evaluated as secondary processing properties. Evaluation Criteria 5: It absorbs water very well and the fabric holds together very well (=Reference Example 2) 4: It absorbs water well and the fabric holds together nicely. 3: It absorbs water well and the fabric holds together fairly well. 2: It doesn't absorb water very well, and the fabric doesn't hold together very well. 1: It doesn't absorb water well, and the fabric doesn't hold together properly. It's dry and crumbly.
[0040] (2) Texture (roughness) A sensory evaluation was conducted on the roughness of the texture of the Chinese noodles described above. Evaluation Criteria 5: Almost no roughness felt, good (=Reference Example 2) 4: Slightly rough texture, but good. 3: Feeling rough 2: I felt a strong roughness, poor quality. 1: I felt a very strong roughness, it was a bad product.
[0041] Table 3 shows that when using the whole wheat flour of the present invention, the balance of the three evaluations of secondary processingability, texture, and appearance in Chinese noodles is very good compared to when using conventional whole wheat flour. The noodles have an appearance that evokes a sense of health, containing visible bran flakes, and have a smooth texture without grittiness. (Test Example 4)
[0042] [Manufacturing of shrimp tempura] As whole wheat flour, in Example 10, whole wheat flour (2) was used; in Comparative Example 4, commercially available whole wheat flour (coarse type, "Whole Wheat Flour D" manufactured by Showa Sangyo Co., Ltd.) was used; and in Reference Example 3, commercially available medium flour ("Hokkaido 100" manufactured by Showa Sangyo Co., Ltd.) was used. In all cases, 10 parts by mass was used per 90 parts by mass of tempura flour ("Ogon" manufactured by Showa Sangyo Co., Ltd.), and tempura batter was manufactured with the raw material formulations shown in Table 4 below. After coating the shrimp with flour, they were dipped in various tempura batters to coat them, then placed in oil at 170-180°C and fried for 2 minutes and 30 seconds. After frying, they were allowed to cool for 10 minutes before being evaluated.
[0043] [Table 4]
[0044] Shrimp tempura prepared using the batters from Example 10, Comparative Example 4, and Reference Example 3 was evaluated by a panel of 10 experts on two criteria: texture (greasiness) and appearance (visibility of bran flakes), according to the evaluation criteria described below. The evaluation criteria and scoring method for appearance were the same as those for the sandwich bread described above. The evaluation results are shown in Table 4. [Evaluation Criteria] Texture (greasiness) A sensory evaluation was conducted to assess the oiliness of the shrimp tempura mentioned above. Evaluation Criteria 5: Almost no greasiness, good. 4: Slightly oily, but good (=Reference Example 3) 3: It feels a bit oily, but it's good. 2: I felt it was very greasy and it was bad. 1: I felt it was very greasy and it was bad.
[0045] Table 4 shows that when using the whole wheat flour of the present invention, tempura with a less oily texture is obtained compared to tempura using conventional whole wheat flour, and the appearance, which includes visible bran flakes, evokes a sense of healthiness. (Test Example 5)
[0046] [Pancake production] As whole wheat flour, in Example 11, whole wheat flour (2) was used; in Comparative Example 5, commercially available whole wheat flour (coarse type, "Whole Wheat Flour D" manufactured by Showa Sangyo Co., Ltd.) was used; and in Reference Example 4, commercially available medium flour ("Hokkaido 100" manufactured by Showa Sangyo Co., Ltd.) was used. In all cases, 30 parts by mass were added to 120 parts by mass of pancake mix ("Pancake Mix for Making Various Western-Style Sweets" manufactured by Showa Sangyo Co., Ltd.), and pancakes were made with the ingredient formulations shown in Table 5 below. All ingredients were placed in a bowl and mixed 40 times with a whisk to prepare the batter. 80g portions were cooked on a hot plate preheated to 180°C for 3 minutes, then flipped and cooked for another 3 minutes to obtain pancakes. After cooking, they were allowed to cool for 10 minutes before being evaluated.
[0047] [Table 5]
[0048] The pancakes of Example 11, Comparative Example 5, and Reference Example 4 were evaluated by a panel of 10 experts on three items: texture (moisture and softness), appearance (visibility of bran flakes), and the evaluation criteria. The evaluation criteria and the method for calculating the evaluation score were the same as those for the sandwich bread described above. The evaluation results are shown in Table 5.
[0049] Table 5 shows that when using the whole wheat flour of the present invention, pancakes are obtained that have a very good balance of three evaluations: moistness, softness, and appearance, compared to when using conventional whole wheat flour, and the appearance, which includes visible bran flakes, evokes a sense of health.
Claims
1. Edible whole wheat flour with a cumulative volume of 30-70% for particles up to 75 μm in size and 80-95% for particles up to 510 μm in size.
2. The edible whole wheat flour according to claim 1, wherein the cumulative volume of particles up to 300 μm is 70 to 90%.
3. A wheat flour composition comprising edible whole wheat flour according to claim 1 or 2.
4. The wheat flour composition according to claim 3, comprising 5 to 60% by mass of the edible whole wheat flour.
5. A wheat flour-containing food made using raw materials that include edible whole wheat flour according to claim 1 or 2 or the wheat flour composition according to claim 3 or 4.
6. A wheat flour-containing food according to claim 5, which is a bakery product, noodles, or fried food.