Wheat flour, wheat flour composition for bread, bread flour mix, and method for producing wheat flour

Abstract

To provide a wheat flour obtained by milling polished wheat grains, from which products excellent in taste can be obtained without problem of dough formability, and a product made from the wheat flour.SOLUTION: A wheat flour is obtained by milling raw material polished wheat grains with the outermost part of wheat grains in an amount of more than 15 mass% and 30 mass% or less peeled off. A wheat flour composition for bread or a mixed powder for bread contains the wheat flour. It is preferable that the wheat flour be derived from durum wheat.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to wheat flour milled from pearled wheat grains as a raw material and use thereof.

Background Art

[0002] In conventional common wheat flour milling techniques, wheat flour distributed in the market is produced from raw materials carried into factories and the like through steps including cleaning, tempering, grinding, sifting, purifying and the like. That is, in the cleaning step, impurities other than wheat grains are removed. In the tempering step, the moisture content of wheat grains is adjusted to facilitate separation of the endosperm from the outer bran and germ. In the grinding step, coarse grinding or fine grinding is performed using a roll mill, a pin mill or the like, and grinding is performed with varying degrees of grinding as needed. In the sifting step, the powder is sorted by particle size using a sifter or the like. In the purifying step, particles derived from bran and particles derived from endosperm are purified by a purifier or the like based on the difference in their specific gravity. Furthermore, the product obtained through the above steps is used as so-called finished flour, or by returning the product from any step to another step, the mutual steps are circulated several times as needed, and the product obtained again is used as finished flour. In this way, dozens of types of finished flour are obtained, and the thus-obtained finished flours are grouped by similar properties, for example, in order of ash content and protein content, so that wheat flour with consistent quality is ultimately produced at a constant yield.

[0003] On the other hand, the bran portion covering the surface of wheat grains is richer in dietary fiber, minerals, vitamins and the like than the inner endosperm. For this reason, bran components or whole wheat flour obtained by grinding all of the bran, endosperm and germ of wheat grains are blended into bread, confectionery, noodles and the like to increase the nutritional value of the product. However, it is also known that components derived from the bran portion have high ash content, which causes the color of products containing the same to be dull, and high enzyme activity causes problems such as sticky dough and poor moldability.

[0004] In relation to these problems, for example, Patent Documents 1 to 4 disclose a method and apparatus for removing the outermost layer from the outermost part of a wheat grain, that is, for obtaining hulled polished wheat grains with good yield. Also, for example, Patent Documents 5 to 8 describe that when wheat flour is milled from polished wheat grains and used for bread, confectionery, noodles, etc., products with excellent secondary processing properties and taste can be obtained. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Unexamined Patent Publication No. 62-87250 [Patent Document 2] Japanese Unexamined Patent Publication No. 119856 / 1983 [Patent Document 3] Japanese Unexamined Patent Publication No. 63-143948 [Patent Document 4] Japanese Patent Application Publication No. 9-313955 [Patent Document 5] Japanese Patent Publication No. 2005-13011 [Patent Document 6] Japanese Patent Publication No. 2005-13012 [Patent Document 7] Japanese Patent Publication No. 2005-13013 [Patent Document 8] Japanese Patent Publication No. 2005-13014 [Overview of the project] [Problems that the invention aims to solve]

[0006] However, Patent Documents 1-4 only disclosed techniques for producing polished wheat grains with a high yield. Furthermore, Patent Documents 5-8 stated that removing the outer layer more than necessary is undesirable because it reduces the yield.

[0007] In view of the above-mentioned prior art, the object of the present invention is to provide wheat flour obtained by milling polished wheat grains, which has no problems in dough shaping and can produce products with good taste, and products using the same. [Means for solving the problem]

[0008] To solve the above problems, the inventors diligently conducted research and, unexpectedly, discovered that when wheat grains are dehulled, by dehulling the outermost layer in a specific amount, the resulting flour, when used to make a product, does not have problems with the moldability of the dough and produces a product with excellent taste. This led to the completion of the present invention.

[0009] In other words, in a first aspect, the present invention provides wheat flour milled using polished wheat grains from which the outermost layer of the wheat grain has been dehulled to an amount of more than 15% by mass and up to 30% by mass.

[0010] In the wheat flour according to the present invention, it is preferable that the average particle size is 20 μm or more and 350 μm or less.

[0011] Furthermore, in the wheat flour according to the present invention, it is preferable that the ash content is 0.8% by mass or more and 1.2% by mass or less, the dietary fiber content is 3% by mass or more and 8% by mass or less, and the total lipid content is 1.7% by mass or more and 2.5% by mass or less.

[0012] Furthermore, the wheat flour according to the present invention is preferably derived from durum wheat.

[0013] In a second aspect, the present invention provides a bread flour composition containing 10% by mass or more and 100% by mass or less of the above-mentioned wheat flour.

[0014] In the bread flour composition according to the present invention, it is preferable that the above-mentioned flour is contained in a proportion of 10% to 90% by mass of the total flour, and that other flours other than the above-mentioned flour are contained in a proportion of 10% to 90% by mass of the total flour.

[0015] In a third aspect, the present invention provides a bread mix flour containing the aforementioned wheat flour.

[0016] In a fourth aspect, the present invention provides a bread mix flour containing the aforementioned bread wheat flour composition.

[0017] In a fifth aspect, the present invention provides a method for producing wheat flour, comprising the steps of: obtaining pearled wheat grains by peeling wheat grains from the outermost part in an amount of more than 15% by mass and 30% by mass or less; and milling the pearled wheat grains.

[0018] In the method for producing wheat flour according to the present invention, the wheat grains are preferably derived from durum wheat. Effects of the Invention

[0019] According to the present invention, a specific amount of the outer layer is peeled from the outermost part of wheat grains, and the peeled grains are milled to obtain wheat flour. Therefore, products produced using the wheat flour have no problem in dough formability, and are excellent in taste, such as having an enhanced rich aroma. Mode for Carrying Out the Invention

[0020] In the present invention, a specific amount of the outer layer is peeled from the outermost part of wheat grains, and wheat flour is milled from the peeled wheat grains.

[0021] With respect to the peeling ratio, peeling is performed in an amount of more than 15% by mass and 30% by mass or less based on the weight before peeling. When the peeling ratio is below this range, the formability of the dough tends to deteriorate, and the resulting product also tends not to have good taste. It is preferable that peeling is performed in an amount of more than 15% by mass and 25% by mass or less.

[0022] Dehulling can be carried out using well-known methods. For example, a rice milling machine (manufactured by Satake, Yamamoto Seisakusho, etc.) can be used. Alternatively, a dehulling device that removes the hull by scraping the outside of the wheat grain with a grinding stone or the like may be used. The wheat grains subjected to dehulling may be moistened to a moisture content of approximately 13-18%, or they may not be moistened at all.

[0023] Flour milling can be carried out by performing some or all of the usual wheat flour milling processes, which include conditioning, crushing, sieving, purification, and grouping. In other words, hulled wheat grains can be processed into wheat flour using existing equipment. Alternatively, if wheat grains from which a predetermined amount of outer layers, including the bran and germ, have been removed are prepared or obtained and used as raw materials, wheat flour with the quality desired by this invention can be produced with good yield simply by pulverizing it to a predetermined particle size. As for the pulverization method, well-known pulverization methods can be employed, specifically including roller milling, stone milling, impact milling, and air-jet milling. For example, pin mills (manufactured by Nara Machinery Works, Makino Industry, etc.) and hammer mills (manufactured by Nara Machinery Works, Meiji Machinery, etc.) can be used.

[0024] There are no particular restrictions on the wheat variety used in the present invention. Examples include durum wheat, 1CW (Canada Western Red Spring No. 1), DNS (Dark Northern Spring), ASW (Australia Standard White), WW (Western White), Kitahonami, Haruyokoi, Yumechikara, Kitanokaori, Haruyutaka, Harukirari, Satonosora, Norin No. 61, Ayahikari, Tsurupikari, and Iwai no Daichi. However, as shown in the examples described later, durum wheat and 1CW are more preferable, especially when applied to bread, because they have a high effect in imparting a rich aroma.

[0025] The wheat flour obtained by the present invention preferably has an average particle size of 20 μm to 350 μm, and more preferably 100 μm to 250 μm. If the particle size is within the above range, it is easy to handle as wheat flour for manufacturing various processed foods such as bread, confectionery, snacks, and noodles. In this specification, the average particle size can be determined, for example, as the volume average value (Mean V) measured dry using a laser diffraction / scattering particle size distribution analyzer. As a laser diffraction / scattering particle size distribution analyzer, for example, a Microtrac particle size distribution analyzer (Microtrac-Bell Co., Ltd.) can be used.

[0026] The wheat flour provided by the present invention preferably has an ash content of 0.8% by mass or more and 1.2% by mass or less. Furthermore, the dietary fiber content is preferably 3% by mass or more and 8% by mass or less. Additionally, the total lipid content is preferably 1.7% by mass or more and 2.5% by mass or less. While the above ranges for ash, dietary fiber, and total lipid content do not specify individual components, they likely correlate with the removal of the outermost layer of wheat grains that exhibits a coarse grain odor, resulting in an abundance of components that contribute to a rich aroma and other excellent flavors. Therefore, these ranges can serve as indicators for quality control of the wheat flour provided by the present invention. In this specification, ash content can be measured using the direct ashing method. Specifically, for example, it can be measured by ashing at 600°C for 5 hours in accordance with the method described in the Food Hygiene Inspection Guidelines, Physical and Chemical Edition 2015 (Japan Food Hygiene Association). Furthermore, dietary fiber content can be measured by methods such as the Prosky method (No. 985.29, Total Dietary Fiber in Foods, "Official Method of Analysis", AOAC, 15th ed., 1990, pp. 1105-1106) and the enzyme HPLC method (AOAC 2001.03). Total lipid content can be measured, for example, in accordance with the 1-4-3 acid hydrolysis method described in "New Methods of Food Analysis" (publisher: Korin, November 30, 1996).

[0027] The wheat flour provided by the present invention can be used in various processed foods such as bread, confectionery, snacks, and noodles, but it is particularly preferable to use it in bread, and more preferably in hard breads such as baguettes, rye bread, pain de campagne, and focaccia. This makes it easier to obtain the effect of imparting a rich aroma. Alternatively, it is preferable to use it in breads in which the sugar content in the dough is 4% by mass or less. This makes it even easier to obtain the effect of imparting a rich aroma.

[0028] In one non-limiting embodiment of the present invention, the wheat flour provided by the present invention may constitute a bread flour composition containing it. That is, it can be in the form of a composition that contains at least the above-mentioned wheat flour and is intended for use in bread making. The content of the above-mentioned wheat flour in the composition is preferably 10% by mass or more and 100% by mass or less. However, the range of the content is not particularly limited and may be 20% by mass or more and 90% by mass or less, 20% by mass or more and 80% by mass or less, 20% by mass or more and 70% by mass or less, or 20% by mass or more and 60% by mass or less.

[0029] Furthermore, in another, less limited embodiment of the present invention, the flour provided by the present invention may, together with other flours, constitute a flour composition for bread containing those flours. That is, it can take the form of a composition that contains at least the above-mentioned flour and further contains other flours, and is intended for use in bread. Preferably, the above-mentioned flour and other flours in the composition are contained in a proportion of 10% to 90% by mass of the above-mentioned flour and 10% to 90% by mass of the other flours in the total flour. However, the range of the content of these wheat flours is not particularly limited, and the total wheat flour may contain the above-mentioned wheat flour in a proportion of 20% to 80% by mass and other wheat flours in a proportion of 20% to 80% by mass, or the total wheat flour may contain the above-mentioned wheat flour in a proportion of 20% to 70% by mass and other wheat flours in a proportion of 30% to 80% by mass, or the total wheat flour may contain the above-mentioned wheat flour in a proportion of 20% to 60% by mass and other wheat flours in a proportion of 40% to 80% by mass.

[0030] Other than those mentioned above, there are no particular restrictions on the type of flour used; strong flour, medium flour, and weak flour can all be used. For example, you can choose appropriately depending on the type of product you intend to make, such as baguettes, rye bread, pain de campagne, focaccia, and other hard breads. Similarly, there are no particular restrictions on the origin or variety of wheat; you can choose appropriately depending on the type of bread. In particular, when applied to bread, considering the quality obtained and manufacturability, wheat from Japan, the United States, Canada, and Australia is preferred. Examples of Japanese wheat include Kitahonami, Haruyokoi, Yumichikara, Kitanokaori, Haruyutaka, Harukirari, Satonosora, Norin 61, Ayahikari, Tsurupikari, and Iwai no Daichi. Examples of American wheat include DNS (Dark Northern Spring) and WW (Western White). Examples of Canadian wheat include 1CW (Canadian Western Red Spring No. 1). Examples of Australian wheat include ASW (Australian Standard White). For example, for bread making, DNS (Dark Northern Spring) and 1CW (Canada Western Red Spring No. 1) are preferred. For baked goods, Kitahonami, Satonosora, and WW (Western White) are preferred.

[0031] In another, less-limited embodiment of the present invention, the wheat flour or bread flour composition provided by the present invention may constitute a pre-prepared bread mix that contains the wheat flour and also further contains, for example, sugars, salt, dairy products, yeast, yeast food, oils and fats, enzymes, etc. With this, bread dough can be easily made by adding water to the mix.

[0032] Furthermore, when using the above-mentioned wheat flour, or a bread flour composition or bread flour mix containing it, to manufacture bread, it is preferable that the wheat flour provided by the present invention be included in the total wheat flour contained in the dough at a concentration of 10% to 100% by mass. However, the range of the amount included is not particularly limited, and the wheat flour provided by the present invention may be included in the total wheat flour contained in the dough at a concentration of 20% to 90% by mass, 20% to 80% by mass, 20% to 70% by mass, or 20% to 60% by mass. [Examples]

[0033] The present invention will be described in more detail below with reference to examples, but the scope of the present invention is not limited to these examples.

[0034] [Test Example 1] [1. Wheat grain raw material] The following wheat grains were prepared. • Durum wheat grains (moisture content 12.9%) • Canadian 1CW wheat grains (moisture content 12.9%)

[0035] [2. Dehulling of wheat grains] Wheat grains were hulled using a rice milling machine (manufactured by Satake). The weight was measured before and after hulling, and the hulling ratio was calculated using the following formula.

[0036] Peeling ratio (%)=[(W0-W) / W0]×100 (W0: weight of wheat grain before hulling, W: weight after hulling)

[0037] [3. Preparation of Wheat Flour] Wheat grains, either whole or hulled, were ground in a pin mill (manufactured by Makino Seisakusho), and after grinding, the mixture was sieved through a 0.5 mm sieve to obtain wheat flour.

[0038] [4. Analysis of Wheat Flour] We analyzed wheat flour prepared from wheat grains for average particle size, ash content, total lipids, and dietary fiber. Similarly, we also analyzed durum wheat flour (product name "Sotir": manufactured by Nitto Fuji Flour Milling Co., Ltd.) and Canadian 1CW wheat flour (product name "Orca": manufactured by Nitto Fuji Flour Milling Co., Ltd.).

[0039] (1) Average particle size The average particle size (μm) was determined using a laser diffraction / scattering particle size distribution analyzer (manufactured by Microtrac-Bell Co., Ltd.).

[0040] (2) Ash content The ash content (mass %) was determined according to the direct ashing method.

[0041] (3) Total fat The total lipid content (mass %) was determined according to the acid hydrolysis method.

[0042] (4) Dietary fiber The dietary fiber content (by mass) was determined in accordance with the Prosky method.

[0043] [Table 1]

[0044] As a result, as shown in Table 1, it was confirmed that as the proportion of hulled wheat grains used as raw material increased, the analytical values ​​of ash, total lipids, and dietary fiber all tended to decrease.

[0045] [Test Example 2] French bread was produced using the flour from Reference Example 1 and Preparation Examples 1-6, which were prepared or modified in Test Example 1 and derived from durum wheat.

[0046] Specifically, 25 parts by mass of the flour used in the preparation example or reference example were blended with 75 parts by mass of French bread flour (ash content 0.40%, protein content 11.9%, manufactured by Nitto Fuji Flour Milling Co., Ltd.), 0.2 parts by mass of malt syrup and 75 parts by mass of water were mixed, and the mixture was mixed at low speed for 2 minutes in a vertical mixer. Next, after autolyzing for 30 minutes, 0.2 parts by mass of instant dry yeast was added and the mixture was mixed at low speed for 2 minutes in a vertical mixer, 2 parts by mass of salt was added, and the mixture was further mixed at low speed for 5 minutes and then at medium-low speed for 2 minutes. The dough was prepared at a kneading temperature of approximately 23-24°C. This dough was left to rest for 60 minutes (20 minutes punch, 20 minutes punch, 20 minutes) at 27°C and 80% humidity, and then stored overnight in a refrigerator (4°C). The following day, after allowing the dough to return to room temperature for about 40 minutes (dough temperature 15°C), it was divided into 250g portions and given a 20-minute bench rest. Next, the dough was placed in a baguette mold, proofed at 30°C, 80% humidity for 40 minutes, and then baked at 240°C for 25 minutes to produce the bread.

[0047] A sensory evaluation was conducted on the workability of the dough during preparation and the aroma and taste of the bread after baking. In the evaluation, 10 panelists scored the products according to the evaluation criteria shown below, and the average score was calculated.

[0048] (Workability) 5 points: Not sticky, easy to shape the dough. 4 points: Slightly sticky, but the dough is easy to shape. 3 points: Slightly sticky and slightly difficult to mold. Two points: It is sticky and somewhat difficult to mold. 1. It is noticeably sticky and difficult to mold.

[0049] (Aroma / Taste) 5 points. No unpleasant grainy smell, rich flavor, and a strong sense of sweetness and umami. 4 points: The flavor is rich and has a strong sweetness and umami taste, but it has a slight, unpleasant grainy smell. 3 points: The flavor is rich and has a strong sweetness and umami, but it has a slightly unpleasant grainy smell. 2 points: While the sweetness and umami are somewhat strong, there is a noticeable, unpleasant grainy smell. 1. It has a weak sweetness and umami flavor, and an unpleasant grainy smell.

[0050] Table 2 summarizes the evaluation results along with the bread recipes.

[0051] [Table 2]

[0052] As a result, as shown in Table 2, comparative samples 1 and 2, which used flour prepared from wheat grains with a low hulling ratio, tended to receive worse evaluations in both workability and aroma / taste compared to reference sample 1, which used durum wheat flour. In contrast, when flour prepared from wheat grains with hulling at 16%, 19%, 25%, or 30% of the outermost layer was used, the dough was less sticky, easier to shape, and received an evaluation at or above the level of reference sample 1, which used durum wheat flour. Furthermore, after baking, the resulting bread had no grain odor and possessed a rich aroma, showing a tendency to be superior in aroma and taste compared to reference sample 1, which used durum wheat flour.

[0053] [Test Example 3] Using the flour from Reference Example 2 and Preparation Examples 7-8, which are derived from Canadian 1CW and prepared or modified in Test Example 1, French bread was manufactured in the same manner as in Test Example 2, and its workability, aroma, and taste were evaluated.

[0054] Table 3 shows the results for product 2 (preparation example 2) obtained in test example 2, along with the evaluation results and the bread formulation.

[0055] [Table 3]

[0056] As a result, as shown in Table 3, even when Canadian 1CW wheat was used as the wheat variety, comparative product 3, which used flour prepared from unhulled wheat grains, tended to have worse evaluations of both workability and aroma / taste compared to reference product 2, which used Canadian 1CW flour. In contrast, in product 5, which used flour prepared from polished wheat grains (hulling ratio: 19% by mass), the dough had good workability, and after baking, bread without a grainy odor and with a rich aroma was obtained. In particular, the evaluation of aroma and taste tended to be superior to reference product 2, which used Canadian 1CW flour. However, referring to the results of product 2, which used durum wheat, product 5, which used Canadian 1CW, tended to have slightly worse evaluations of both workability and aroma / taste, even with the same hulling ratio (19% by mass).

[0057] [Test Example 4] Using durum wheat grains, the grains were dehulled at the same rate (19% by mass) as Preparation Example 4 prepared in Test Example 1, and flours with average particle sizes of 29 μm, 161 μm, or 328 μm were prepared as Preparation Examples 9-11. Using these flours, French bread was manufactured in the same manner as in Test Example 2, and its workability, aroma, and taste were evaluated.

[0058] Table 4 summarizes the peeling percentage and average particle size for Preparation Examples 9-11 used, along with those for Preparation Example 4. Table 5 summarizes the evaluation results for Product 2 (Preparation Example 2) obtained in Test Example 2, along with the bread formulation.

[0059] [Table 4]

[0060] [Table 5]

[0061] As a result, as shown in Table 5, it was found that good results in terms of workability and aroma / taste were obtained when the particle size of the wheat flour prepared from milled wheat grains was in the range of an average particle size of approximately 20 μm to 350 μm. Furthermore, it was found that even better results could be obtained when the average particle size was in the range of approximately 100 μm to 250 μm.

Claims

1. A flour composition for bread, comprising flour milled from polished wheat grains (excluding wheat grains derived from low-amylose wheat and wheat grains immersed in an aqueous solution containing sugars and lactic acid bacteria) in which the outermost layer has been removed by more than 15% by mass and up to 30% by mass, The wheat flour is derived from durum wheat, and is the bread flour composition.

2. The bread flour composition according to Claim 1, wherein the flour comprises flour milled from polished wheat grains (excluding wheat grains derived from low-amylose wheat and wheat grains immersed in an aqueous solution containing sugars and lactic acid bacteria) in an amount of more than 15% by mass and less than 25% by mass from the outermost part of the grain.

3. The wheat flour composition for bread according to claim 1 or 2, wherein the wheat flour has an average particle size of 20 μm or more and 350 μm or less.

4. The wheat flour composition for bread according to any one of claims 1 to 3, wherein the wheat flour has an ash content of 0.8% by mass or more and 1.2% by mass or less, a dietary fiber content of 3% by mass or more and 8% by mass or less, and a total lipid content of 1.7% by mass or more and 2.5% by mass or less.

5. A bread flour composition according to any one of claims 1 to 4, comprising 10% by mass or more and 100% by mass or less of the wheat flour.

6. The bread flour composition according to claim 5, further comprising 10% by mass or more and 90% by mass or less of other flours in the total flour.

7. A bread mix containing the bread flour composition described in claims 1 to 6.

8. A method for producing a wheat flour composition for bread (excluding a method that includes a step of dredging the wheat grains in an aqueous solution containing sugars and lactic acid bacteria before hulling), comprising the steps of: obtaining polished wheat grains by hulling more than 15% by mass and up to 30% by mass from the outermost part of wheat grains (excluding wheat grains derived from low-amylose wheat); and milling the polished wheat grains. The method for producing the bread flour composition, wherein the wheat grains are derived from durum wheat.

9. The method for producing a bread flour composition according to Claim 8, wherein the polished wheat grains are obtained by peeling off more than 15% by mass and up to 25% by mass from the outermost part of the wheat grains (excluding wheat grains derived from low-amylose wheat).

10. Use of durum wheat flour for the production of bread, The aforementioned wheat flour is milled using polished wheat grains as raw material, in which the outermost layer of the wheat grains (excluding wheat grains derived from low-amylose wheat and wheat grains immersed in an aqueous solution containing sugars and lactic acid bacteria) has been peeled by more than 15% by mass and no more than 30% by mass, as described above.

11. The use according to claim 10, wherein the wheat flour is milled using polished wheat grains as raw material, in which the outermost layer of the wheat grains (excluding wheat grains derived from low-amylose wheat and wheat grains immersed in an aqueous solution containing sugars and lactic acid bacteria) has been peeled off in an amount of more than 15% by mass and no more than 25% by mass.

12. The use according to claim 10 or 11, wherein the wheat flour has an average particle size of 20 μm or more and 350 μm or less.

13. The use according to any one of claims 10 to 12, wherein the wheat flour has an ash content of 0.8% by mass or more and 1.2% by mass or less, a dietary fiber content of 3% by mass or more and 8% by mass or less, and a total lipid content of 1.7% by mass or more and 2.5% by mass or less.

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