A flour composition for bakery use, and a method for producing bakery food using the same.

Abstract

To provide a bakery food product being excellent in secondary workability of dough and also having good food texture.SOLUTION: A bakery grain flour composition contains 30-100 mass% of high-amylose wheat flour in grain flour and contains 0.05-5 pts.mass of gliadin per 100 pts.mass of grain flour, the high-amylose wheat flour having 40 mass% or more of amylose content in total starch analyzed by the Concanavalin A method.SELECTED DRAWING: None

Description

[[TECHNICAL FIELD]]

[0001] The present invention relates to a cereal flour composition for bakery products, and a method for producing a bakery food product using the same. [[BACKGROUND ART]]

[0002] In recent years, the demand for low-carbohydrate foods has been expanding, and low-carbohydrate bakery foods and noodles produced from dough prepared by blending dietary fiber materials instead of cereal flour have been provided. However, conventional dough containing a large amount of dietary fiber has poor workability, and foods obtained from such dough tend to have degraded texture. Patent Document 1 describes a water-soluble dietary fiber fortifier consisting of processed starch, wherein the total amount of water-insoluble dietary fiber (IDF) and water-soluble high-molecular-weight dietary fiber (HSDF) is 5% by mass or less, and the amount of water-soluble low-molecular-weight dietary fiber (LSDF) is 25% by mass or more, the use of the fortifier in bakery foods and noodles, and that foods added with the dietary fiber fortifier have good texture. Patent Document 2 describes that in the production of bread containing resistant starch, using extra-strong flour as a part of raw wheat flour, and adding active gluten and gliadin, as well as cross-linked starch and / or thickener-containing fats and oils, can suppress the deterioration of bread shape caused by the decrease in extensibility, expandability and elasticity of bread dough. Patent Document 3 describes that a baked confectionery formulated with predetermined amounts of wheat flour, insoluble dietary fiber-containing flour such as bran, two types of fats and oils with different melting points, and gliadin, while being rich in insoluble dietary fiber, has a soft and smooth texture and is excellent in both flavor and sweetness.

[0003] Grain starch contains amylose and amylopectin. Amylose is poorly digestible by digestive enzymes and therefore can function as a non-digestible component, i.e., dietary fiber, and is classified as a non-digestible starch. High-amylose corn starch derived from high-amylose corn is well known as a high-amylose starch. In recent years, high-amylose wheat has been developed in which the amylose content is increased by having mutations in enzymes related to starch synthesis (Non-patent documents 1 and 2). Patent documents 4 to 7 disclose high-amylose wheat that has a point mutation in the starch branching enzyme SBEIIa gene, resulting in reduced SBEIIa activity and a high amylose content in the starch contained in the grain. However, on the other hand, amylose is also a cause of dryness and hardness in food. For example, Non-Patent Document 2, mentioned above, describes how bread made from high-amylose wheat rose less and was of lower quality compared to bread made from regular wheat, and how noodles become harder and lose their stickiness when the amylose content is high. For this reason, bakeries and noodle manufacturers sometimes use starch with a low amylose content when they want to make the texture of their food soft and pleasant to the palate. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2009-95316 [Patent Document 2] Japanese Patent Publication No. 2007-124928 [Patent Document 3] Japanese Patent Publication No. 2014-140365 [Patent Document 4] Special Publication No. 2007-504803 [Patent Document 5] Special Publication No. 2008-526690 [Patent Document 6] Special Publication No. 2015-504301 [Patent Document 7] Special Publication No. 2019-527054 [Non-patent literature]

[0005] [Non-Patent Document 1] J Jpn Assoc Dietary Fiber Res, 2003, 7(1):20-25 [Non-Patent Document 2] Trends in Food Science and Technology, 2006, 17:448-456 [Overview of the project] [Problems that the invention aims to solve]

[0006] The present invention relates to providing a bakery food product that is rich in dietary fiber, yet has excellent secondary processing properties for the dough and a good texture. [Means for solving the problem]

[0007] The present invention provides a bakery flour composition containing 30 to 100% by mass of high-amylose wheat flour, which has an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method, and 0.05 to 5 parts by mass of gliadin per 100 parts by mass of flour. The present invention also provides a method for producing bakery food products using a raw material flour that contains 30 to 100% by mass of high-amylose wheat flour, which has an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method, and also contains 0.05 to 5 parts by mass of gliadin per 100 parts by mass of the flour. [Effects of the Invention]

[0008] The flour composition of the present invention makes it possible to produce bakery dough that is rich in dietary fiber yet has excellent processing properties. Furthermore, bakery food products made using the flour composition of the present invention can have a good texture despite being rich in dietary fiber. [Modes for carrying out the invention]

[0009] In this specification, "bakery food" (or sometimes simply "bakery") generally refers to food products made by fermenting dough containing cereal flour and auxiliary ingredients as needed, and then heating it (e.g., baking, steaming, frying, etc.). There are no particular restrictions on the bakery food products, and they can be selected as appropriate. Examples include breads such as white bread (square loaf, English bread, etc.), rolls, sweet breads (red 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 steamed buns and steamed breads; baked goods such as panettone, kugelhopf, stollen, waffles, muffins, madeleines, financiers, cookies, crackers, biscuits, etc.; and fried goods such as donuts. Among these, fermented bakery food products made from fermented dough are preferred because they are easier to process and have a better texture. There are no particular restrictions on the fermented bakery foods mentioned above, and they can be selected as appropriate. Examples include breads; fermented sweets such as panettone, kugelhopf, stollen, waffles, and yeast donuts.

[0010] This invention provides a flour composition for bakeries and a method for producing bakery food using the same. The bakery food produced according to this invention is characterized by containing high-amylose wheat flour in its raw flour. The high-amylose wheat flour used in this invention preferably has an amylose content of 40% by mass or more, more preferably 43% by mass or more.

[0011] The amylose content of wheat flour refers to the amount of amylose in the total starch contained in the wheat flour. In this specification, the amylose content of wheat flour is defined as the value analyzed by the concanavalin A (ConA) method, which can be measured, for example, by analyzing the wheat flour with Megazyme's amylose / amylopectin analysis kit (AMYLOSE / AMYLOPECTIN ASSAY KIT). Conventional methods for analyzing amylose content include (1) methods that utilize the high binding ability of amylose to iodine (iodine affinity measurement methods; e.g., electrotitration, colorimetric quantitative analysis, AACC61-03 method, etc.), and (2) methods that utilize the specific binding of amylopectin and ConA (ConA method). However, methods using (1) tend to calculate the amylose amount as higher than it actually is. For example, the amylose content of high-amylose wheat flour containing a loss-of-function mutation (null mutation) in the SGP-1 gene, as described in Non-Patent Documents 1 and 2, is approximately 37% by mass according to the iodine affinity measurement method, but approximately 31% by mass according to the ConA method. In contrast, the amylose content of conventional wheat flour is less than 32% by mass according to the iodine method and less than 28% by mass according to the ConA method.

[0012] Examples of high-amylose wheat flour that can be used in the present invention include wheat flour derived from modified wheat with low activity of the starch branching enzyme SBEIIa. Examples of such wheat flour derived from modified wheat include wheat flour derived from high-amylose wheat that has a mutation in the SBEIIa gene and has reduced SBEIIa activity, as described in Patent Documents 4 to 7. More specific examples include wheat flour derived from high-amylose wheat in which the amount or activity of SBEIIa protein in the grain is lower than 2% of the amount or activity in wild-type wheat grain, and wheat flour derived from high-amylose wheat that has one or more, for example, one or two null mutations in the SBEIIa gene.

[0013] The high-amylose wheat flour used in the present invention can be produced by milling the aforementioned high-amylose wheat grains using a conventional procedure. For example, the high-amylose wheat flour used in the present invention may be flour that substantially contains only the endosperm fraction of the high-amylose wheat grain, or it may be flour (e.g., whole wheat flour) that further contains germ and bran fractions in addition to the endosperm fraction of the high-amylose wheat grain.

[0014] The high-amylose wheat flour used in this invention has an ash content of preferably 1.0% by mass or less, more preferably 0.2 to 0.8% by mass. The ash content of wheat flour as used herein refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104 / 1).

[0015] In the present invention, the aforementioned high-amylose wheat flour is used as a raw material flour for bakery foods. That is, the raw material flour containing the high-amylose wheat flour is used as a bakery flour composition, and bakery foods are manufactured using this flour composition. Of the raw material flour, preferably 30 to 100% by mass, more preferably 35 to 100% by mass, and even more preferably 45 to 100% by mass is the high-amylose wheat flour. Therefore, the bakery flour composition of the present invention may contain the high-amylose wheat flour in an amount of preferably 30 to 100% by mass, more preferably 35 to 100% by mass, and even more preferably 45 to 100% by mass of the total mass of flours contained in the flour composition.

[0016] The cereal flour composition for bakery products of the present invention may contain other cereal flours besides the aforementioned high-amylose wheat flour. Examples of such other cereal flours include wheat flours other than the aforementioned high-amylose wheat flour (typically wheat flours having an amylose content of less than 28% by mass), rye flour, barley flour, corn flour, rice flour, buckwheat flour, bran flour, and the like, and any one or two or more of these may be used. Preferably, the other cereal flours are wheat flours other than the high-amylose wheat flour, and examples thereof include one or more selected from strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, and the like. Among these, wheat flours normally used in bakery production, such as strong flour, semi-strong flour, and mixed flours thereof, are preferred.

[0017] The cereal flour composition for bakery products of the present invention contains gliadin. The gliadin used in the present invention refers to a gliadin preparation mainly composed of gliadin, which is prepared by dry-powdering a soluble fraction extracted from gluten using an organic acid or an aqueous ethanol solution. Examples of such gliadin preparations include commercially available gliadin preparations (e.g., Gliadin A; Asama Kasei, etc.). Preferably, the protein content in the gliadin preparation is preferably 50% by mass or more, more preferably 60% by mass or more, based on the total mass of the preparation. The content of gliadin in the cereal flour composition for bakery products of the present invention, expressed as the amount of the gliadin preparation excluding components contained in cereal flours and the additive gluten in the composition, is per 100 parts by mass of cereal flours contained in the cereal flour composition, preferably 0.05 to 5 parts by mass, more preferably 0.15 to 3.5 parts by mass, and even more preferably 0.2 to 2 parts by mass.

[0018] The cereal flour composition for bakery products of the present invention may contain other materials in addition to the raw material cereal flour containing the high-amylose wheat flour and gliadin. Examples of such other materials include those that can be commonly used in the production of bakery foods, for example: starch (raw or processed starch); saccharides; yeast and starters; yeast food; leavening agents such as sodium bicarbonate and baking powder; egg products such as whole egg powder, egg yolk powder and egg white powder; proteins such as gluten and soybean flour; dairy products; fats and oils; additives such as emulsifiers, thickeners, sweeteners, flavorings, colorings and ascorbic acid; inorganic salts such as salt; enzymes; and any one or more of these may be used.

[0019] In the cereal flour composition for bakery products of the present invention, the total amount of cereal flours and the blending amount of other materials can be appropriately changed depending on the type of bakery food to be produced and desired properties. Preferably, the total amount of cereal flours (including the high-amylose wheat flour and other cereal flours) in the cereal flour composition is preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more. Also preferably, the cereal flour composition for bakery products contains gluten, and the content of gluten in the cereal flour composition (excluding components contained in cereal flours) is preferably 0.3 to 10 parts by mass, more preferably 0.5 to 5 parts by mass, per 100 parts by mass of cereal flours.

[0020] The bakery food products provided by the present invention can be manufactured according to conventional procedures, except that the bakery flour composition of the present invention is used as the raw material flour. Specifically, the bakery food products of the present invention can be manufactured by preparing dough from the raw material flour, fermenting it as necessary, and then heating it (e.g., baking, steaming, frying, etc.). The bakery food products of the present invention can be manufactured according to conventional recipes depending on the type of bakery food product, except that the bakery flour composition of the present invention is used as the raw material flour. Preferably, the bakery food products of the present invention are fermented bakery food products. Preferably, the fermented bakery food products of the present invention are manufactured by first fermenting, shaping, and second fermenting the prepared dough, and then baking it. The fermented bakery food products of the present invention can be manufactured according to various conventional methods such as the straight dough method, sponge and dough method, quick method, liquid starter method, and frozen dough method. If necessary, the prepared dough may be refrigerated or frozen as is, or in a fermented or shaped state, and after thawing as necessary, the dough may be heated to manufacture the bakery food products of the present invention. The dough for the bakery food of the present invention, despite being rich in dietary fiber, has good extensibility and mechanical resistance, as well as excellent secondary processing properties, making shaping and other operations relatively easy, and the resulting bakery food has a good appearance. [Examples]

[0021] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0022] material • High-amylose wheat flour (HAW): Flour obtained from wheat grains containing the SBEIIa mutant gene and exhibiting low SBEIIa expression levels. Amylose content: 47.4% by mass (of total starch), ash content: 0.57% by mass. ·Strong flour: Flour derived from 1CW (No.1 Canada Wheat). Amylose content: 25.1% by mass (of total starch), ash: 0.43% by mass. • Gliadin: Glia A (Asama Chemical Co., Ltd.), protein content 75% by mass or more • Gluten: H-10 (Ogawa Flour Milling Co., Ltd.) The amylose content was measured using an amylose / amylopectin analysis kit (Megazyme).

[0023] Test Example 1: Bread Production (Straight Dough Method) White bread was produced using the straight dough method. The dough composition and manufacturing process were as follows: [Dough composition: parts by mass] Wheat flour (as shown in Table 1) 100 Gliadin Table 1 Gluten Table 1 Dough improver 0.1 (Oriental C; Oriental Yeast Industry Co., Ltd.) Emulsifier 0.3 (Panmac 200V; Riken Vitamin Co., Ltd.) Bread yeast 3 (Regular yeast; Oriental Yeast Co., Ltd.) Salt 2 Caster sugar 8 Skim milk powder 2 Fats and oils (shortening) 4 Fats and oils (margarine) 4 Wednesday 78~100 [Process] Mixing at low speed for 3 minutes → (add oil / fat) at low speed for 7 minutes →Medium / low speed 7 minutes →Medium / high speed 2~3 minutes Kneading temperature 27.5℃ Floor time (27℃, 75%) 60 minutes Divided weight 210g Bench time: 20 minutes Molding: Hand-molded, 210g x 4 pieces Fill a 2-loaf (3300cc) mold with the batter. Proofing (38℃·85%) for 60 minutes Baking (200℃ / 230℃) 45 minutes

[0024] The processability of the dough during bread making, the texture of bread left at room temperature for 30 minutes after baking ("post-baking"), and the texture of bread then packaged in a plastic bag and stored for 72 hours ("post-storage") were evaluated by 10 trained panelists according to the following criteria. For processability and bread texture, the average score of the 10 panelists was calculated. For bread appearance, the score given by the most people was adopted. The results are shown in Table 1. <Evaluation Criteria> Secondary processing properties (stretchability of the fabric, resistance to shrinkage, machine resistance) 5 points: Significantly superior to the control. 4 points: Superior to the control 3 points: Slightly better than the control. 2 points: Equivalent to the control. 1 point: Inferior to the control Texture (moistness) 5 points: Significantly superior to the control. 4 points: Superior to the control 3 points: Slightly better than the control. 2 points: Equivalent to the control. 1 point: Inferior to the control Texture (roughness) 5 points: Significantly superior to the control. 4 points: Superior to the control 3 points: Slightly better than the control. 2 points: Equivalent to the control. 1 point: Inferior to the control Appearance (volume) 3 points: Larger volume than the control 2 points: It has a volume equivalent to the control. 1 point: Smaller volume than the control.

[0025] [Table 1]

[0026] Test Example 2: Production of bread rolls (sponge and dough method) The dough was prepared using the sponge and dough method, and rolls were manufactured. The dough composition and manufacturing process were as follows: [Dough composition: parts by mass] Chutane book edition Wheat flour (as shown in Table 2) 70 30 Gliadin Table 2 Table 2 Gluten Table 2 Table 2 Dough improver 0.08 - (Oriental C; Oriental Yeast Industry Co., Ltd.) Emulsifier 0.3 - (Panmac 200V; Riken Vitamin Co., Ltd.) Bread yeast 2.5 0.5 (Regular yeast; Oriental Yeast Co., Ltd.) Salt - 1.5 Glucose 2 - Caster sugar - 15 Skim milk powder - 3 Fats and oils (shortening) - 5 Fats and oils (margarine) - 5 Whole eggs - 5 Wednesday 55 27.5 [Process] (medium type) Mixing: Low speed 5 minutes, Medium speed 1 minute Baking temperature 25℃ Fermentation time (27℃, 75%): 3 hours (Book edition) Mixing (adding oil / fat) at low speed for 3 minutes → (adding oil / fat) at low speed for 4 minutes →Medium-low speed 5 minutes →Medium-high speed 1-3 minutes Baking temperature 27~28℃ Floor time (27℃, 75%) 30 minutes Divided weight 80g Bench time: 15 minutes Molding using a molder (3.6-0.5mm) 18cm roll forming Proofing (38°C, 85%) for 65-70 minutes Baking (220℃-190℃): 9-10 minutes

[0027] The processability of the dough during bread making, the texture of the bread after baking and storage, and the appearance of the bread after baking were evaluated using the same procedure as in Test Example 1. The results are shown in Table 2.

[0028] [Table 2]

[0029] Test Example 3: Pizza Production The pizza was prepared using the dough recipe and manufacturing process described below. The pizza was baked with only the dough, without any toppings. [Dough composition: parts by mass] Wheat flour (as shown in Table 3) 100 Gliadin Table 3 Gluten Table 3 Baker's yeast 1.3 (Regular yeast; Oriental Yeast Co., Ltd.) Malt syrup 0.5 (Euromalt; Nichifutsu Shoji Co., Ltd.) Salt 2.5 Oils and fats (olive oil) 4 water 88 [Process] Mixing: Low speed 7 minutes → Medium-low speed 8 minutes → Medium-high speed 2-4 minutes Baking temperature 24℃ Fermentation (room temperature) 10 minutes Divide 200g Fermentation: Overnight cold fermentation (4°C, approximately 18 hours) Allow to rewarm for about 60 minutes, then leave at room temperature. Shaping: Roll out the dough (to a diameter of about 28 cm) Baking: 400°C for approximately 1 minute 30 seconds

[0030] The processing properties of the dough during manufacturing and the texture of the pizza after baking were evaluated using the same procedure as in Test Example 1. The results are shown in Table 3.

[0031] [Table 3]

Claims

1. A flour composition for bakery foods, comprising: a wheat flour derived from modified wheat with low SBEIIa activity, containing 30 to 100% by mass of high-amylose wheat flour with an amylose content of 40% by mass or more of total starch as analyzed by the concanavalin A method, and containing 0.05 to 5 parts by mass of a gliadin preparation with a protein content of 50% by mass or more per 100 parts by mass of flour.

2. The cereal flour composition according to claim 1, comprising 0.3 to 10 parts by mass of gluten per 100 parts by mass of cereal flour.

3. A method for producing bakery food using a raw material flour that contains 30 to 100% by mass of high-amylose wheat flour, which is a modified wheat-derived wheat flour with low SBEIIa activity and has an amylose content of 40% by mass or more of total starch as analyzed by the concanavalin A method, and a gliadin preparation with a protein content of 50% by mass or more, in 0.05 to 5 parts by mass per 100 parts by mass of the flour.

4. The method according to claim 3, wherein the raw material powder contains 0.3 to 10 parts by mass of gluten per 100 parts by mass of cereal flour.

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