JP2761664B2 - Bread flour composition - Google Patents

Description

The present invention relates to a flour composition for bread. More specifically, the present invention relates to a bread flour composition comprising a flour having a specific range of fineness and a specific crude protein content and a powdered malt and vitamin C.

(Conventional technology and problems to be solved) Bread flour having a higher protein content has better quality and better baking properties, but in order to obtain flour having a high protein content from the flour itself, the wheat husk portion is required. Must be mixed.

However, the skin has a high ash content, which results in poor quality.

Therefore, bread flour having a low ash content and a high protein content is desired.

On the other hand, it is known that malt is added to bread flour in order to improve the workability of the bread making operation, increase the bread volume, and improve the quality of the bread (JP-A-1-206943). issue). The above-mentioned publication discloses that malt is added to a strong flour together with a thickener to improve the workability of the bread and the quality of the bread.

(Means for Solving the Problems) An object of the present invention is to provide a wheat flour for bread which has solved the problems of the above-mentioned conventional technology.

That is, an object of the present invention is a bread flour composition having a high protein content and a low ash content, which has a large bread volume, improves the workability of the bread making operation, and improves the internal phase, flavor and flavor of the obtained bread. It is an object of the present invention to provide a composition having improved or improved melting in the mouth.

We use a strong powder in a specific powder size range,
It is possible to obtain high quality flour for bread with high protein content and low ash content. In addition, blending powdered malt and vitamin C with such strong flour will improve the workability of bread making and improve the quality of bread. And completed the present invention.

That is, the present invention relates to 70 to 90% by weight (preferably 80 to 90% by weight).
Wt.) Flour having a powder diameter of 35 to 105 μm and a crude protein content of 13 to 15 wt.

The strong flour used in the present invention is obtained by milling strong wheat, producing a mother flour having a flour diameter of 35 to 105 μm of 55% by weight or more, and then classifying it to have a particle diameter of 35 to 105 μm.
Is produced by producing a classified flour that is 70-90% by weight.

As a milling method for obtaining the mother flour, any known method can be used. The crude protein content of the obtained maternal flour is 12-13% by weight.

The mother flour is further classified to obtain the flour used in the present invention. This classification can be performed using any known method, for example, using an Alpine classifier, after removing the portion having a particle size smaller than 35μ, passed through a 145 mesh sieve, 105 Parts larger than the micro can be removed.

The crude protein content of the obtained flour is 13 to 15% by weight (calculated assuming that the water content of the flour is 14% by weight). The classified flour has a small amount of fine powder and is less scattered due to the cut portion, and is excellent in quantitativeness. Therefore, it can be used as hand flour or powdered flour.

The powder malt used in the present invention is a barley, a rye, a malt obtained by germinating barley such as wheat, dried with buds and roots, and crushed into powder having a powder diameter of about 10 to 100 μm. Means what you do. In particular, a powdered malt obtained from barley malt is desirable.

In the present invention, the powder malt is preferably blended at a rate of 0.01 to 0.15% based on the weight of the strong powder,
In particular, it is preferable to mix at a ratio of 0.08 to 0.13%.

As the vitamin C used in the present invention, any of ascorbic acid and sodium ascorbate can be used,
It is preferable to mix it in an amount of 5 to 25 ppm, particularly preferably 7 to 13 ppm, based on the weight of the strong powder.

These powdered malt and vitamin C may be blended at the stage of producing the flour or after the production.

Further, the wheat flour composition for bread of the present invention can be applied to any of bread making methods such as a straight method, a sponge method, and a liquid method.

(Effect of the Invention) The wheat flour composition for bread of the present invention has a particle size of 70 to 90% by weight as compared with a case where a strong flour other than a strong flour having a particle size of 35 to 105 μm is used, or to the strong flour used in the present invention. The following effects are obtained as compared with a case where neither powder malt nor vitamin C is added, or a case where only one is added.

That is, when a bread making operation is performed using the bread flour composition of the present invention, the stickiness of the dough is reduced, the workability is improved such that the extensibility is improved, and the volume of the obtained bread is increased. The internal phase is improved, the flavor is improved, and the dissolution in the mouth is further improved.

(Example) Example 1 Bread was manufactured on condition of the following using the composition for bread of the following compounding ratio.

Mixing ratio (%) Flour 100 Yeast 2 Yeast food 0.1 Food salt 2 Skim milk powder 2 Shortening 5 Sugar 5 Production conditions Mixing Low speed 2 minutes Medium speed 3 minutes High speed 1 minute Shortening injection Low speed 1 minute Medium speed 3 minutes High speed 3 minutes Kneading Temperature 27 ° C Fermentation 2 hours (28 ° C, 75%) Proofer 45 minutes (38 ° C, 80%) Dough amount 460g Baking 215 ° C, 25 minutes Use of flour, powdered malt and vitamin C in the range of the present invention Among them, Example 1 was used, and the others were used as Comparative Examples 1 to 4, as shown in the following table.

Bread water absorption (parts by weight), dough condition, bread volume,
The inner phase of the bread and the texture of the bread three days after production were examined. The results are shown in Table 1 below.

Examples 2 and 3 Bread was obtained in the same manner as in Example 1. The results such as the water absorption of the obtained bread are shown in Table 2 below.

Examples 4 and 5 Bread was obtained in the same manner as in Example 1. The results such as the water absorption of the obtained bread are shown in Table 3 below.

Example 6 A bread was obtained in the same manner as in Example 1. The results are shown in Table 4 below.
Shown in

Claims (3)

(57) [Claims] (1) Bread, characterized in that powdered malt and vitamin C are blended in a flour of 70-90% by weight having a powder size of 35-105μ and a crude protein content of 13-15% by weight. Flour composition. 2. The bread flour composition according to claim 1, wherein the amount of the powdered malt is 0.01 to 0.15% based on the weight of the flour. 3. The flour composition for bread according to claim 1, wherein the amount of vitamin C is 5 to 25 ppm based on the weight of the flour.