Bakery food mix containing physically-modified wheat flour

Abstract

A bakery food mix containing physically-modified wheat flour, wherein the physically-modified wheat flour has a damaged starch content of at least 8 mass% and a wet gluten content of not more than 15 mass%.

Description

Bakery food mix containing physically modified wheat flour

[0001] The present invention relates to a bakery food mix containing physically modified wheat flour.

[0002] Bakery foods are typically produced by adding liquid components such as water and milk to raw material flours containing flours such as wheat flour and starches to prepare dough, and baking the dough. There are various types of bakery foods, such as those with a fluffy texture like sponge cakes and soufflés, and those with a soft and moist texture like crepes. Among bakery foods, those with a moist feeling are regarded as high-quality, and those that can be easily loosened and melted in the mouth and swallowed are preferred.

[0003] Patent Document 1 describes a hydrothermally treated wheat flour characterized in that the degree of gelatinization is 12.5% or more and 30% or less, and the viscosity when water is added to 300% by mass of the flour is 1 Pa·s or more and 10 Pa·s or less. It is described that using this can produce bakery foods with improved volume, fine and soft inner texture, and excellent moistness and melt-in-the-mouth feeling. Patent Document 2 describes a modified wheat flour that (1) contains ungelatinized starch, (2) the acetic acid-soluble protein content in the total protein of wheat flour is 25% by mass or less, and (3) the maximum viscosity in RVA is 2500 cP or less. It is described that using this can improve the secondary processability and texture of the dough of bakery foods.

[0004] Japanese Unexamined Patent Application Publication No. 2008 - 092941 Japanese Unexamined Patent Application Publication No. 2021 - 000060

[0005] The demand for wheat flour with higher utility value as a food raw material remains high. The present invention provides a modified wheat flour useful as a food raw material.

[0006] The present inventor has found that by using a modified wheat flour produced by physical modification and having a specific amount of damaged starch and amount of wet gluten, bakery foods with good texture and melt-in-the-mouth feeling can be produced.

[0007] The present invention provides the following as representative embodiments: [1] A mix for bakery food containing physically modified wheat flour, wherein the physically modified wheat flour has a damaged starch content of 8% by mass or more and a wet gluten content of 15% by mass or less. [2] The mix according to [1], wherein the physically modified wheat flour has a damaged starch content of 10 to 23% by mass and a wet gluten content of 10% by mass or less. [3] The mix according to [1] or [2], which contains 5% by mass or more of the physically modified wheat flour. [4] A method for producing dough for bakery food, comprising mixing a mix for bakery food containing physically modified wheat flour according to any one of [1] to [3] with an aqueous liquid. [5] The method according to [4], wherein the physically modified wheat flour is prepared by moist heat treatment of raw wheat flour and then fluid bed drying treatment. [6] The method according to [5], wherein the moist heat treatment includes heating in a sealed container while stirring under the introduction of steam. [7] The method according to [5] or [6], wherein the moist heat treatment is performed at a product temperature of 90°C or higher and less than 140°C for 10 seconds to 20 minutes. [8] The method according to any one of [5] to [7], wherein the fluidized bed drying treatment includes drying the flour while it is suspended or flowing in an environment into which hot air at a temperature of 90 to 120°C is introduced. [9] A method for producing bakery food, comprising heating a dough containing a bakery food mix containing physically modified flour, according to any one of [1] to [3].

[10] The method according to [9], wherein the physically modified flour is prepared by moist heat treatment of raw flour and then fluidized bed drying treatment.

[11] The method according to

[10] , wherein the moist heat treatment includes heating in a sealed container while stirring under the introduction of steam.

[12] The method according to

[10] or

[11] , wherein the moist heat treatment is performed at a product temperature of 90°C or higher and less than 140°C for 10 seconds to 20 minutes.

[13] The method according to any one of

[10] to

[12] , wherein the fluidized bed drying treatment includes drying the wheat flour while it is suspended or fluidized in an environment into which hot air at a temperature of 90 to 120°C is introduced.

[14] Use of physically modified wheat flour in the production of bakery food mix, wherein the damaged starch content is 8% by mass or more and the wet gluten content is 15% by mass or less.

[15] The use according to

[14] , wherein the physically modified wheat flour has a damaged starch content of 10 to 23% by mass and a wet gluten content of 10% by mass or less.

[16] The use according to

[14] or

[15] , wherein the bakery food mix contains 5% by mass or more of the physically modified wheat flour.

[0008] The bakery food mix provided in this invention is useful as an ingredient for bakery foods. By using the bakery food mix of this invention, it is possible to produce bakery foods with good texture and melt-in-the-mouth quality.

[0009] This invention relates to physically modified wheat flour having a specific amount of damaged starch and wet gluten, and its use in bakery food mixes.

[0010] In this specification, physically modified wheat flour refers to wheat flour whose properties have been modified by physical treatment of the raw wheat flour. The raw wheat flour for the physically modified wheat flour of the present invention can be any wheat flour milled in the usual way from edible wheat grains without particular limitation. Examples of the raw wheat flour include strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, semolina flour, whole wheat flour, etc., and any one of these or a combination of two or more can be used. Of these, weak flour is preferred. Furthermore, when the raw wheat flour is treated to modify the raw wheat flour, if other grain flours or starches are present, it becomes difficult to obtain the desired properties. For this reason, the flour to be treated to modify the raw wheat flour preferably contains 5% by mass or less of components other than the raw wheat flour, and more preferably 3% by mass or less.

[0011] The physically modified wheat flour of the present invention has the following properties (A) and (B): (A) Damaged starch content of 8% by mass or more, preferably 8 to 25% by mass, more preferably 10 to 25% by mass, even more preferably 10 to 23% by mass, and even more preferably 12 to 21% by mass; (B) Wet gluten content of 15% by mass or less, preferably 11.5% by mass or less, more preferably 10% by mass or less, even more preferably 6% by mass or less, and even more preferably 4% by mass or less.

[0012] Regarding the above property (A), the amount of damaged starch in wheat flour represents the proportion of starch granules in the wheat flour that are damaged. The amount of damaged starch affects the water absorption and syneresis of starch, and therefore, it is generally considered preferable for wheat flour to have a low amount of damaged starch. On the other hand, the physically modified wheat flour of the present invention has a relatively higher amount of damaged starch than ordinary unmodified wheat flour (0-4% by mass) or heat-treated wheat flour (2-7.5% by mass). The amount of damaged starch in this specification can be determined by a measurement method in accordance with AACC method 76-31. A commercially available kit (for example, Megazyme's "Starch Damage Assay Kit") can be used to measure the amount of damaged starch according to AACC method 76-31.

[0013] Regarding the aforementioned property (B), the wet gluten content of wheat flour represents the amount of gluten produced from gliadin and glutenin contained in the wheat flour. In unmodified wheat flour, the wet gluten content is approximately 40% by mass for strong flour and approximately 25% by mass for weak flour. The wet gluten content of the physically modified wheat flour of the present invention is lower than that of ordinary unmodified wheat flour. The wet gluten content of wheat flour can be determined by a measurement method in accordance with AACC method 38-12. The gluten content based on AACC method 38-12 can be measured using commercially available measuring equipment (for example, Glutomatic 2000 System; manufactured by PerkinElmer).

[0014] A specific example of the procedure for measuring the wet gluten content of wheat flour in this specification is as follows: (1) Weigh 10 g ± 0.1 g of sample wheat flour and place it in a wash chamber containing an 88 μm mesh sheet; (2) Add 4.3 mL of 2% (W / V) saline solution to (1); (3) Mix (2) for 20 seconds to form a dough; (4) Place the formed dough in the wash chamber, add 100 mL of water and wash for 5 minutes, then gently discard the water. Repeat this process three times; (5) After the operation in (4), the remaining dough mass is centrifuged in a gluten index centrifuge (e.g., Pelten Gluten Index Centrifuge 2015; manufactured by Northern Crops Institute) using a dedicated sieve cassette at 6000 ± 5 rpm for 1 minute; (6) The wet gluten remaining in the sieve is collected and its mass is measured; (7) The wet gluten content is calculated using the following formula: Wet gluten content (%) = Wet gluten mass / Sample flour mass × 100

[0015] The amount of damaged starch in wheat flour can be increased by applying physical forces such as pressure, shear force, and heat to the starch granules. On the other hand, the wet gluten content of wheat flour can be decreased by applying acid or heat to the flour. However, generally speaking, chemical treatments such as acid treatment can adjust the wet gluten content through hydrolysis of gluten, but they cannot adjust the amount of damaged starch.

[0016] In this invention, the amount of damaged starch and the wet gluten content of raw wheat flour are adjusted by physical treatment to produce the physically modified wheat flour of the present invention which has both of the properties of (A) and (B) described above. The physical treatment used to produce the modified wheat flour of the present invention includes heat treatment and mechanical treatment, and these can be used individually or in combination. Preferably, the physically modified wheat flour of the present invention is produced by moist heat treatment of the raw wheat flour followed by fluidized bed drying treatment.

[0017] The moist heat treatment used in this invention refers to a heat treatment in which moisture is added as needed to heat the raw wheat flour under conditions that maintain or increase its moisture content. For example, moist heat treatment can be carried out using hot water, saturated steam, or superheated steam as the heating medium. Among these, moist heat treatment using saturated steam or superheated steam as the heating medium is preferred from the viewpoint of being able to reduce the wet gluten from the raw wheat flour evenly and comprehensively while easily adjusting the amount of wet gluten to a desired range. Furthermore, from the viewpoint of being able to easily control the temperature and time conditions when heating, it is even more preferable to put the raw wheat flour into an apparatus that has been preheated to the heating temperature and then introduce saturated steam or superheated steam as the heating medium to perform the moist heat treatment.

[0018] Examples of the aforementioned moist heat treatment methods include heating raw wheat flour in a sealed container while stirring, with the addition of water or steam as needed, and under pressure as needed. For example, the following methods can be used: (1) Adding water to the raw wheat flour as needed in advance, and then heating it in a sealed container while stirring and under pressure as needed; (2) Heating the raw wheat flour in a sealed container while stirring and under pressure as needed, and adding water as needed; (3) Adding water to the raw wheat flour as needed in advance, and then heating it in a sealed container while stirring and introducing saturated steam or superheated steam; or (4) Heating the raw wheat flour in a sealed container while stirring and introducing saturated steam or superheated steam. Moist heat treatment by the above methods can be carried out, for example, using the apparatus described in Japanese Patent Application Publication No. 2009-034038.

[0019] The temperature and time conditions for the aforementioned moist heat treatment are preferably 90°C to less than 140°C for 10 seconds to 20 minutes, more preferably 95°C to 135°C for 10 seconds to 15 minutes, and even more preferably 105°C to 130°C for 10 seconds to 10 minutes, with the temperature conditions expressed in terms of the flour's temperature. To prevent the flour from burning or becoming discolored, it is preferable to shorten the treatment time as the temperature increases within the above temperature and time range.

[0020] The fluidized bed drying process used in this invention refers to a process in which the object is dried while being suspended or flowed by hot air. Starch damage generally occurs when pressure or shear force is applied to wheat flour. By performing fluidized bed drying on wheat flour after moist heat treatment, the wheat flours collide with each other, making it possible to increase the amount of damaged starch. On the other hand, in methods of drying wheat flour by blowing hot air on it while it is standing, such as shelf drying, the progression of starch damage is slow and uneven, and if the temperature is increased, scorching occurs, making it difficult to adjust to the degree of starch damage desired in this invention.

[0021] Preferably, in the fluidized bed drying process used in the present invention, the flour is dried while suspended or flowing in an environment into which hot air at a temperature of 90 to 120°C, preferably 95 to 110°C, is introduced. Preferably, the moisture content of the flour after drying is 5 to 14% by mass. The fluidized bed drying process can be carried out using a commercially available fluidized bed dryer.

[0022] The physically modified wheat flour of the present invention has an average particle size of preferably 30 to 220 μm, more preferably 45 to 190 μm, and even more preferably 60 to 160 μm. The modified wheat flour after the aforementioned physical treatment can be crushed and graded as needed to obtain wheat flour with the above average particle size. In this specification, the average particle size is the volume average diameter (MV) of the particles calculated by the laser diffraction-scattering method, and can be measured using a commercially available laser diffraction-scattering particle size distribution analyzer (for example, Microtrac MT3000II; Microtrac Bell Co., Ltd.).

[0023] The fluidized bed drying process and sizing of the modified wheat flour described above can be carried out, for example, using the "Dry Meister (registered trademark) DMR-H" manufactured by Hosokawa Micron Corporation. This apparatus has a classification section at the top and a grinding section and a hot air introduction section at the bottom, and is configured to circulate hot air from the bottom to the top. Large, heavy particles in the wheat flour introduced into the apparatus are ground in the grinding section at the bottom, dried with hot air, and transported to the top, where small particles are collected in the classification section at the top. Large particles that are not collected fall to the bottom, are ground again in the grinding section, and are then dried with hot air and classified. The hot air temperature in this process is preferably 90 to 120°C, more preferably 95 to 110°C, and the processing time is preferably 5 to 60 minutes, more preferably 8 to 40 minutes.

[0024] If necessary, the flour may be further dried after the aforementioned physical treatment, or after grinding or sizing. The further drying treatment should preferably be performed using a method that does not affect the amount of damaged starch or gluten, such as low-temperature drying. The physically modified flour of the present invention has a moisture content of preferably 2 to 15% by mass, more preferably 5 to 14% by mass. In this specification, the moisture content of the flour refers to the value measured according to the oven-drying method.

[0025] In the production of physically modified wheat flour according to the present invention, in addition to the physical treatment described above, chemical treatment of the wheat flour may also be performed. Examples of such chemical treatments include oxidation treatment, esterification treatment, etherification treatment, crosslinking treatment, etc., and one or more of these can be performed in combination. Such chemical treatment may be performed before, after, or in between the physical treatments.

[0026] The physically modified wheat flour of the present invention is suitable for use as an ingredient in bakery foods. By using raw material flour containing the physically modified wheat flour, it is possible to produce bakery foods that have a moist texture and excellent melt-in-the-mouth properties. Therefore, the present invention also provides a bakery food mix containing the physically modified wheat flour of the present invention (hereinafter also referred to as "the mix of the present invention").

[0027] The bakery foods produced using the mix of the present invention are not particularly limited, but examples include pancakes, hotcakes, sponge cakes, soufflés, muffins, taiyaki, imagawayaki, ningyoyaki, momiji manju, waffles, crepes, choux pastry, other cakes or baked goods, donuts, steamed buns, and other breads. The mix of the present invention is particularly suitable for producing bakery foods that are preferred to have a soft and moist texture.

[0028] The content of the physically modified wheat flour in the mix of the present invention is not particularly limited, but may be, for example, 5% by mass or more, 10% by mass or more, 20% by mass or more, or 50% by mass or more, or 100% by mass, of the total mass of the mix. For example, the content may be in the range of 5 to 100% by mass, 5 to 80% by mass, 5 to 70% by mass, 10 to 50% by mass, or 10 to 40% by mass.

[0029] The mix of the present invention may contain other components besides the physically modified wheat flour of the present invention. These other components include, but are not limited to, components conventionally used in bakery foods, such as other flours other than the physically modified wheat flour of the present invention; starch, sugars (glucose, sucrose, oligosaccharides, sugar alcohols, etc.), protein, egg powder (whole egg powder, egg yolk powder, egg white powder, etc.), oils and fats, yeast, enzymes, seasonings such as salt, leavening agents, thickeners, emulsifiers, pH adjusters, colorants, flavorings, etc. Examples of these other flours include other wheat flours other than the physically modified wheat flour of the present invention, barley flour, rye flour, rice flour, corn flour, sorghum flour, bean flour, etc. Examples of these other wheat flours include unmodified wheat flour that has not undergone any processing other than the usual milling process. Examples of the starch include unprocessed starches such as potato starch, tapioca starch, corn starch, waxy corn starch, and wheat starch, as well as processed starches therefrom (such as pregelatinized starch, etherified starch, esterified starch, acetylated starch, and cross-linked starch). The mix of the present invention may contain one or more of the other components listed above. The content of the other components in the mix of the present invention may be the residue of the physically modified wheat flour of the present invention contained in the mix, for example, 95% by mass or less, 90% by mass or less, 80% by mass or less, or 50% by mass or less. The coating material of the present invention may not contain the other components. For example, the content of the other components may be in the range of 0 to 95% by mass, 20 to 95% by mass, 30 to 95% by mass, 50 to 90% by mass, or 60 to 90% by mass.

[0030] The mix of the present invention can be prepared from the physically modified wheat flour of the present invention, or by mixing it with other components as described above, if necessary. The mix of the present invention is preferably in powder form.

[0031] In the production of bakery food using the mix of the present invention, the dough for the bakery food is produced from the mix of the present invention.

[0032] More specifically, the dough is prepared by mixing the mix of the present invention with an aqueous liquid. In one embodiment, 100 to 800 parts by mass, more preferably 250 to 600 parts by mass, of the aqueous liquid is mixed with 100 parts by mass of the mix of the present invention. The aqueous liquid can be any liquid used for food and drink, such as plain water, or liquids other than plain water, such as milk or liquid egg. Any one of these or a combination of two or more can be used. In addition to the aqueous liquid, a small amount of oil or fat may be used as needed.

[0033] The mixing of the aforementioned mix and the aqueous liquid can be carried out in a manner that is normally performed in the manufacture of bakery food. For example, the mixing may be done by hand (hand kneading) or by stirring with a mixer (hand mixer, vertical mixer, horizontal mixer, etc.). The dough produced may be a viscous dough (dough) or a liquid dough (batter), but from the viewpoint of obtaining a moist bakery food that melts in the mouth, a liquid dough is preferred. The produced dough may be fermented or shaped as needed. The dough may also contain a filling as needed.

[0034] Bakery food products are manufactured by heating the prepared dough. In the manufacture of bakery food products using the mix of the present invention, the manufacturing procedure, such as the preparation of dough from the mix of the present invention and the heating of the dough, can be carried out in accordance with the usual manufacturing procedure for bakery food products, depending on the type of bakery food product. For example, methods for heating the dough include baking, steaming, and deep-frying, and among these, baking is preferred from the viewpoint of obtaining a moist bakery food product that melts in the mouth. An example of a method for baking dough is to bake it using a baking mold. Here, a "baking mold" is a tool that has a compartment for holding dough and is used to bake the dough placed in the compartment along with the baking mold. There are various types of baking molds that correspond to the bakery food products to be manufactured, for example, there are baking molds for cakes, taiyaki, imagawayaki, ningyoyaki, momiji manju, and waffles. Another example of a method for baking dough is to heat the dough, which has been shaped into the desired form as needed, using direct heat, a heater, a frying pan or griddle, or an oven, without using a baking mold.

[0035] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0036] (Measurement Method) The average particle size (MV) of wheat flour was measured using a Microtrac MT3000II (manufactured by Microtrac Bell Co., Ltd.) according to the manual. The amount of damaged starch in wheat flour was measured using a "Damaged Starch Analysis Kit" (manufactured by Megazyme) according to the manual. The wet gluten content of wheat flour was measured according to the specific example described above, based on AACC method 38-12. The amount of damaged starch and wet gluten content were measured twice for the same sample, and the average value was calculated.

[0037] (Manufacturing Example) Production of Physically Modified Wheat Flour (Wheat Flour No. 0-9) Soft flour (moisture content 12% by mass) was used as the raw material wheat flour. 10 parts by mass of water per 100 parts by mass of raw material wheat flour was sprayed onto the raw material wheat flour using a spray bottle and mixed until homogeneous. The apparatus described in Japanese Patent Publication No. 2009-034038 was prepared, and saturated steam was introduced while the apparatus was running to bring the temperature inside the apparatus to Table 1. The raw material wheat flour was then added and heated (moist heat treatment) while stirring for a heating time of 30 seconds. The heated wheat flour was immediately put into Dry Meister (registered trademark) DMR-H (Hosokawa Micron Corporation), and operated for 20 minutes while blowing in 100°C hot air to pulverize, hot air dry and classify the wheat flour while it was flowing, producing physically modified wheat flour (moisture content 12% by mass) with an average particle size (MV) of 90-110 μm.

[0038] (Wheat flour No. 10-12) Soft flour (moisture content 12% by mass) was used as the raw material wheat flour. 10 parts by mass of water per 100 parts by mass of raw material wheat flour was sprayed onto the raw material wheat flour using a spray bottle and mixed until homogeneous. The apparatus described in Japanese Patent Publication No. 2009-034038 was prepared, and saturated steam was introduced while the apparatus was running to bring the temperature inside the apparatus to Table 2. The raw material wheat flour was then added and heated (moist heat treatment) while stirring for a heating time of 30 seconds. The heat-treated wheat flour was then placed in a constant temperature dryer (NDO-420; manufactured by Tokyo Rikakikai Co., Ltd.) and dried at 100°C for 40 minutes. After that, it was crushed with a pin mill and classified to have an average particle size (MV) of 90-110 μm to produce physically modified wheat flour (moisture content 12% by mass).

[0039] The amount of damaged starch and wet gluten content were measured for the physically modified wheat flour produced. The results are shown in Tables 1 and 2.

[0040] (Test Example 1) Production of Pancakes Using the physically modified wheat flours (Wheat Flour Nos. 0 to No. 12) produced above, bakery mixes with the compositions shown in Tables 1 and 2 were prepared. To 180 parts by mass of the mix, 50 parts by mass of eggs and 170 parts by mass of milk were added and stirred well to prepare a liquid batter. 80 g of the obtained batter was dropped onto a hot plate heated to 170°C, spread into a circular shape with a thickness of 1 cm, baked for 1 minute, then inverted and baked for another 1 minute to produce pancakes. As a reference example, pancakes were produced in the same procedure as above using raw material wheat flour (weak flour) instead of the physically modified wheat flour.

[0041] The texture and melt-in-the-mouth feeling of the obtained pancakes were evaluated by 10 professional panelists. Taking the evaluation of the reference example pancakes as 2 points, the pancakes were evaluated according to the following evaluation criteria, and the average score of the 10 evaluations was determined. The results are shown in Tables 1 and 2.

[0042] <Evaluation Criteria> (Texture)5: There is a sufficient moist feeling and it is very good. 4: There is a moist feeling and it is good. 3: There is a slightly sticky feeling in some parts or a slightly dry feeling in some parts, but there is a moist feeling and it is somewhat good. 2: There is a slightly sticky or slightly dry texture, but a moist feeling can be felt, within the acceptable range (equivalent to the reference example). 1: There is a sticky or dry texture strongly, and it is poor. (Melt-in-the-mouth) 5: The batter disperses as if melting and can be swallowed without any residual feeling, and it is very good. 4: The batter is easy to disperse and can be easily swallowed, and it is good. 3: The batter is slightly difficult to melt, but there is a melting feeling and it can be easily swallowed, and it is somewhat good. 2: The batter is difficult to melt and there may be a need to be conscious of swallowing, but it is within the acceptable range (equivalent to the reference example). 1: The batter does not melt and has a feeling of remaining all the time, and there is a need to be strongly conscious of swallowing, and it is poor.

[0043]

[0044]

[0045] (Test Example 2) Under the same conditions as those for the wheat flour for making pancakes No. 6, except that the temperature and operation time conditions of the drying treatment (with hot air flow) were variously changed, physically modified wheat flours (No. 13 to No. 21) were produced. Using these physically modified wheat flours, pancakes were produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 3.

[0046]

[0047] (Test Example 3) Using the physically modified wheat flour (No. 17), except that the blending amounts were changed as shown in Table 4 to prepare a mix, and using this mix, pancakes were produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 4.

[0048]

[0049] (Test Example 4) Using the physically modified wheat flours (wheat flours No. 0 to No. 9), a bakery food mix having the composition shown in Table 5 was prepared. 50 parts by mass of whole eggs, 100 parts by mass of milk, and 20 parts by mass of salad oil were stirred and mixed with a whisk, and 100 parts by mass of the above mix was added thereto, and further stirred and mixed with a whisk to prepare a crepe batter. 110 g of the obtained batter was poured onto a crepe maker heated to 180°C and spread into a circle with a diameter of 36 cm using a spatula. After baking for 40 seconds, the batter was inverted and baked for another 20 seconds to produce a crepe. As a reference example, a crepe was produced in the same procedure as above using raw material wheat flour (weak flour) instead of the physically modified wheat flour.

[0050] The obtained crepe was gently folded three times so as to be line-symmetric, and its texture and melt-in-the-mouth property were evaluated by 10 professional panelists. Taking the evaluation of the crepe in the reference example as 2 points, the crepe was evaluated in the same procedure as in Test Example 1. The results are shown in Table 5.

[0051]

Claims

1. A bakery food mix containing physically modified wheat flour, wherein the physically modified wheat flour has a damaged starch content of 8% by mass or more and a wet gluten content of 15% by mass or less.

2. The mix according to claim 1, wherein the physically modified wheat flour has a damaged starch content of 10 to 23% by mass and a wet gluten content of 10% by mass or less.

3. The mix according to claim 1, comprising 5% by mass or more of the physically modified wheat flour.

4. A method for producing dough for bakery food, comprising mixing a bakery food mix containing physically modified wheat flour as described in claim 1 with an aqueous liquid.

5. The method according to claim 4, wherein the physically modified wheat flour is prepared by subjecting raw wheat flour to moist heat treatment and then to fluidized bed drying treatment.

6. The method according to claim 5, wherein the moist heat treatment includes heating in a sealed container while stirring under the introduction of steam.

7. The method according to claim 5, wherein the moist heat treatment is performed at a product temperature of 90°C or higher and less than 140°C for 10 seconds to 20 minutes.

8. The method according to claim 5, wherein the fluidized bed drying treatment includes drying the flour while it is suspended or flowing in an environment into which hot air at a temperature of 90 to 120°C is introduced.

9. A method for producing bakery food, comprising heating a dough containing a bakery food mix containing physically modified wheat flour as described in claim 1.

10. The method according to claim 9, wherein the physically modified wheat flour is prepared by subjecting raw wheat flour to moist heat treatment and then to fluidized bed drying treatment.

11. The method according to claim 10, wherein the moist heat treatment includes heating in a sealed container while stirring under the introduction of steam.

12. The method according to claim 10, wherein the moist heat treatment is performed at a product temperature of 90°C or higher and less than 140°C for 10 seconds to 20 minutes.

13. The method according to claim 10, wherein the fluidized bed drying treatment includes drying the flour while it is suspended or flowing in an environment into which hot air at a temperature of 90 to 120°C is introduced.

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