JP7598385B2 - Bakery food composition - Google Patents

Description

The present invention relates to a composition for use in producing dough for bakery foods and the like.

Conventionally, a crispy, dry texture was preferred for bakery foods such as bread and pizza. On the other hand, softness and moist texture are also preferred properties for bakery foods and foods made from dough such as noodles. For example, bakery foods that have a moist texture that sticks to the lips when eaten, but do not stick to the mouth when chewed, and have a crisp texture are preferred. For noodles, on the other hand, noodles that are soft and chewy, but have an elastic and crisp texture are preferred. For example, for bakery foods, such contradictory dough textures can be achieved by increasing the moisture content of the dough and baking it to include many fine bubbles to produce a brittle dough. However, such manufacturing methods require complex or skilled techniques, and it was difficult to carry out easily.

Generally, when flour or starch, which is the main ingredient of dough for bakery foods and noodles, is heated with water, it becomes gelatinized and has a chewy or moist texture. Attempts have been proposed to utilize this to improve the texture of bakery foods. Patent Document 1 describes a method for producing bread, which includes mixing a part of raw wheat flour with 1 to 2.5 times the amount of hot water to gelatinize it, and then adding and mixing the remaining ingredients to this. Patent Document 2 describes the production of breads with a soft, moist, and chewy texture by mixing the remaining ingredients with a preliminary dough obtained by pressurizing and heating a mixture of raw flour and water. Patent Document 3 describes a method for producing a leaven for bread, which includes adding yeast and water to raw flour containing gelatinized grain flour, kneading the mixture, and fermenting the resulting dough.

Gluten, a protein contained in wheat flour, has the property of forming a mesh-like structure, imparting moldability and elasticity to dough. On the other hand, gluten makes the dough hard, which is not desirable for the chewy or moist texture mentioned above. Patent Document 4 describes a food quality improver produced by dispersing wheat protein in a solvent with a pH of 2.5 to 8.0 and heating at a temperature of 50 to 100°C for 2 hours to 30 days to partially denature the wheat protein, which gives food excellent extensibility.

Japanese Unexamined Patent Publication No. 59-156236 JP 2003-111555 A JP 2019-024336 A JP 2005-168499 A

It is desirable to produce dough that has a moist or chewy texture, is crisp, and melts in the mouth easily, using simple procedures without requiring complex or skilled techniques.

The inventors have discovered that by mixing previously heat-treated wheat flour with water and then pressurizing and heat-treating the mixture to produce a composition, and then incorporating this composition into dough, it is possible to produce a dough that has a moist or chewy texture, is crisp, and melts in the mouth easily.

Thus, the present invention provides:
[1] A composition for dough foods, obtained by pressurizing and heating a mixture containing heat-treated wheat flour and water.
[2] The composition described in [1], wherein the heat-treated wheat flour is moist heat-treated wheat flour or dry heat-treated wheat flour.
[3] The composition described in [1] or [2], having a gluten vitality of 0 to 30%.
[4] The composition according to any one of [1] to [3], having a degree of gelatinization of 40 to 100%.
[5] A method for producing a composition for dough foods, comprising pressurizing and heating a mixture containing heat-treated wheat flour and water.
[6] The method according to [5], wherein the heat-treated wheat flour is moist heat-treated wheat flour or dry heat-treated wheat flour.
[7] The method according to [5] or [6], wherein the mixture is a mixture of 100 parts by mass of a raw material containing the heat-treated wheat flour and 50 to 200 parts by mass of water.
[8] The method according to any one of [5] to [7], wherein the pressurized and heated treatment is a heat treatment at 50 to 200° C. for 5 to 120 minutes in a sealed state.
[9] The method according to any one of [5] to [8], wherein the gluten vitality of the dough food composition is 0 to 30%.
[10] The method according to any one of [5] to [9], wherein the degree of gelatinization of the composition for dough foods is 40 to 100%.
[11] A method for producing a dough food, comprising preparing a dough containing a composition for dough foods described in any one of [1] to [4] or a composition for dough foods produced by the method described in any one of [5] to [10].
[12] The method described in [11], wherein the solid content of the composition for dough food is 2 to 50 mass% of the total solid content of the dough.
[13] The method described in [11] or [12], wherein the dough further contains wheat flour.
[14] The method according to any one of [11] to [13], further comprising heating the prepared dough.
[15] A dough food comprising the composition for dough foods according to any one of [1] to [4] or the composition for dough foods produced by the method according to any one of [5] to [10].

According to the present invention, a dough food having a moist or chewy texture, good bite and good melt-in-the-mouth texture can be produced by a simple procedure. For example, according to the present invention, a bakery food having a moist texture, good bite and good melt-in-the-mouth texture can be produced.

In this specification, "dough food" refers to food made from dough mainly made of cereal flour, and examples of such foods include bakery foods and noodles. "Bakery foods" are generally made by fermenting dough containing cereal flour and auxiliary ingredients as necessary, and then cooking the dough (for example, baking, steaming, frying, etc.). Examples of bakery foods include bread (square bread, English bread, etc.), roll bread, sweet bread (bean paste bread, cream bread, etc.), savory bread (curry bread, etc.), French bread, German bread, croissants, Danish pastries, Italian bread, waffles, naan, pita bread, etc.; pizza; Chinese buns and steamed bread; baked goods such as cookies, crackers, and biscuits; and fried goods such as donuts. "Noodles" are generally made by kneading raw material flour mainly made of cereal flour with water, shaping the resulting dough, and then boiling, steaming, or other cooking before eating. Examples of noodles include udon, hiyamugi, soba, Chinese noodles, pasta, and noodle skins.

The dough food composition of the present invention is a composition used to produce dough for bakery foods, noodles, and other dough foods. By blending the dough food composition with dough, it is possible to impart a moist or chewy texture to the dough, as well as a crisp texture and a texture that melts in the mouth. Preferably, the dough food composition of the present invention is used to produce dough for bakery foods.

The composition for dough foods of the present invention (hereinafter also referred to as the composition of the present invention) can be produced by pressurizing and heating a mixture containing heat-treated wheat flour and water. That is, the composition of the present invention is produced through a first heat treatment in which wheat flour is heated to obtain heat-treated wheat flour, and a second heat treatment in which the mixture containing the heat-treated wheat flour and water is pressurized and heated. It is presumed that these procedures impart properties such as gelatinization of starch, denaturation of protein, and alteration of the gluten network structure to the composition of the present invention, thereby bringing about the effects of the present invention.

The wheat flour used as the raw material for the heat-treated wheat flour used in the production of the composition of the present invention may be any wheat flour used in food production, such as strong wheat flour, semi-strong wheat flour, medium wheat flour, weak wheat flour, whole wheat flour, durum flour, and mixtures of two or more of these. The type of wheat flour used in the composition of the present invention may vary depending on the type of dough produced using the composition. For example, when producing bread dough, it is preferable to use medium wheat flour, weak wheat flour, or a mixture of these flours.

As a method for the heat treatment of wheat flour (first heat treatment) to obtain heat-treated wheat flour, either wet heat treatment or dry heat treatment can be adopted. Preferably, wheat flour is heated under conditions in which the flour does not form a dough, i.e., the gluten in the wheat flour does not form a mesh-like structure. Usually, when 40 parts by mass or more of water is added to 100 parts by mass of wheat flour and mixed, the glutenin and gliadin that constitute gluten interact with each other to form a mesh-like structure. Therefore, the heat-treated wheat flour used in the present invention is preferably prepared by wet heat treatment using less than 40 parts by mass of water per 100 parts by mass of raw wheat flour, or by dry heat treatment.

Examples of the moist heat treatment method include a method of adding water to wheat flour in an amount that does not cause the wheat flour to form a dough, preferably less than 40 parts by weight per 100 parts by weight of wheat flour, and heating the wheat flour while spraying steam onto it. More specific examples of the moist heat treatment include a method of adding water by spraying water onto wheat flour while stirring it with a high-speed mixer, heating the mixer and heating it with heat transmitted from the wall of the mixer; a method of blowing high-temperature steam into the mixer while stirring the wheat flour with the mixer; a method of heating and stirring wheat flour and water using an extruder; a method of heat treating in a saturated steam atmosphere using a device described in JP-A-2009-34038, etc. From the viewpoint of improving the texture of the dough, the conditions of the moist heat treatment are preferably a temperature of 50°C to 300°C, more preferably 60 to 240°C, and even more preferably 100°C to 220°C, and a time of preferably 10 seconds to 2 hours, more preferably 1 minute to 60 minutes, and even more preferably 10 minutes to 30 minutes. The wheat flour that has been subjected to the moist heat treatment can be dried to a powder form by a method such as shelf drying, hot air drying, or fluidized bed drying. When the wheat flour is granulated by the moist heat treatment, the wheat flour after drying can be appropriately pulverized as necessary. For the pulverization, a known pulverization method such as roll pulverization or pin mill pulverization can be used as necessary.

Examples of the dry heat treatment method include a method of heating wheat flour in an open or closed system with hot air, infrared rays, radiant heat, etc. More specific examples of the dry heat treatment include a method of heating wheat flour with heat transferred from the wall of a stirrer by heating the stirrer while stirring the wheat flour in the stirrer; a method of blowing hot air into a rotating tank while stirring the wheat flour in the rotating tank; a method of heating and stirring wheat flour using an extruder, etc. From the viewpoint of improving the texture of the dough, the conditions of the dry heat treatment are preferably a temperature in the range of 50°C to 300°C, more preferably 60 to 240°C, and even more preferably 100°C to 220°C, and a time in the range of preferably 10 seconds to 2 hours, more preferably 1 minute to 60 minutes, and even more preferably 10 minutes to 30 minutes.

Next, the mixture containing the heat-treated wheat flour and water is pressurized and heated (second heat treatment). The mixture to be pressurized and heated can contain, in addition to the heat-treated wheat flour, other ingredients that can be incorporated into dough foods, as necessary. The other ingredients can be any one or more of the following: sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, lactose, etc.; eggs or egg powder; proteins such as gluten and egg white powder; grain flours other than the heat-treated wheat flour; processed or unprocessed starches; dairy products such as skim milk powder, whole milk powder, cheese powder, and whey powder; fats and oils such as shortening, butter, margarine, and other animal and vegetable oils; additives such as emulsifiers, leavening agents, thickeners, sweeteners, flavorings, colorants, and ascorbic acid; inorganic salts such as salt; enzymes such as glucosidase, glucose oxidase, amylase, lipase, and hemicellulase; and dietary fiber. The other ingredients can be used in a total amount of 150 parts by mass or less, preferably 100 parts by mass or less, per 100 parts by mass of the heat-treated wheat flour.

The heat-treated wheat flour and, if necessary, the other ingredients are mixed with water to prepare a mixture. As the water, any water for consumption, such as clean water or purified water, can be used without restrictions. The amount of water used to prepare the mixture is preferably 50 to 200 parts by mass, more preferably 60 to 160 parts by mass, per 100 parts by mass of the heat-treated wheat flour-containing ingredients (the total amount of the heat-treated wheat flour and the other ingredients). The water temperature may be room temperature (e.g., 10°C to 40°C). The ingredients and water may be mixed at room temperature of 10°C to 40°C so that the ingredients and water are approximately uniformly dispersed, and there is no need to mix, stir or knead excessively. A substantially uniform mixture is prepared by the mixing. Preferably, the mixture is in the form of a paste.

The method of subjecting the obtained mixture to pressure heating treatment includes, for example, a method of heating the mixture in a sealed state, for example, in a pressure-resistant sealed container. From the viewpoint of improving the texture of the dough, the temperature condition of the pressure heating treatment is preferably 50°C to 200°C, more preferably 105°C to 150°C, and even more preferably 120°C to 140°C, and the time condition is preferably 5 minutes to 120 minutes, more preferably 10 minutes to 90 minutes, and even more preferably 10 minutes to 30 minutes. The mixture after the pressure heating treatment can be used as the dough food composition of the present invention after cooling as necessary. The composition of the present invention is in a paste form after the pressure heating treatment. Alternatively, the composition may be further dehydrated or dried to prepare a solid, granular or powdered composition. When drying the composition, it is preferable to avoid applying heat of 50°C or more.

The gluten vitality (hereinafter sometimes referred to as GV) of the composition of the present invention is preferably 0-40%, more preferably 0-30%, and even more preferably 0-20%. Having the GV of the composition of the present invention in this range is preferable in terms of improving the texture of the dough. GV is an index that represents the properties of the protein contained in raw materials such as wheat flour, and is different from the protein content of the raw material. The general GV of wheat flour is 50-60%. The GV of the composition of the present invention can be measured by freeze-drying the composition to dryness, and then using the powder obtained by pulverizing the composition (hereinafter referred to as pulverized powder) according to the following procedure.

[Method of measuring GV]
1) Measurement of soluble crude protein content of ground flour:
(a) 2 g of pulverized powder is weighed out and placed in a 100 mL beaker.
(b) Add 40 mL of 0.05 N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension.
(c) The suspension obtained in (b) above is transferred to a centrifuge tube and centrifuged at 5,000 rpm for 5 minutes, and then filtered using filter paper to recover the filtrate.
(d) The beaker used above is washed with 40 mL of 0.05 N acetic acid, the washings are transferred to a centrifuge tube, and centrifuged at 5,000 rpm for 5 minutes, after which it is filtered using filter paper to recover the filtrate.
(e) The filtrates collected in (c) and (d) above are combined and the resulting solution is adjusted to 100 mL.
(f) 25 mL of the liquid obtained in (e) above is placed in a Kjeldahl tube of a Kjeldahl Autosystem manufactured by Tickator (Sweden) using a volumetric pipette, and one tablet of a decomposition accelerator ("Keltab C" manufactured by Nippon General Co., Ltd.; potassium sulfate:copper sulfate = 9:1 (weight ratio)) and 15 mL of concentrated sulfuric acid are added.
(g) Using a Keltec decomposition furnace (DIGESTION SYSTEM 20 1015 type) incorporated in the above-mentioned Keltec auto system, decomposition treatment is performed for 1 hour at dial 4, and then decomposition treatment is automatically performed for another 1 hour at dial 9 or 10. Then, following this decomposition treatment, the liquid from the decomposition treatment is continuously and automatically distilled and titrated (using 0.1 N sulfuric acid for titration) using a Keltec distillation and titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec auto system to determine the soluble crude protein content of the pulverized powder using the following mathematical formula 1.
(Formula 1) Soluble crude protein content (%)
=0.14×T×F×N×(100/S)×(1/25)
In the formula,
T = Amount of 0.1 N sulfuric acid required for titration (mL)
F = titer of 0.1 N sulfuric acid used in titration (measure when used or use a commercially available product with a titer indicated)
N = nitrogen protein conversion factor (5.70)
S = weight of ground powder (g)
2) Determination of total crude protein content of ground flour:
(a) 0.5 g of the pulverized powder is weighed out and placed in a Kjeldahl tube of the same Ticator Keltec Autosystem as used in 1) above, and one tablet of the same decomposition accelerator as used in 1) (f) above and 5 mL of concentrated sulfuric acid are added thereto.
(b) Using the same Keltec decomposition furnace of the Keltec auto system used in 1) above, decomposition treatment is carried out for 1 hour at dial 9 or 10, and then, following this decomposition treatment, the liquid subjected to the above decomposition treatment is continuously and automatically distilled and titrated (0.1 N sulfuric acid is used for titration) using the same Keltec distillation and titration system used in 1) above, which is incorporated into the same Keltec auto system, to determine the total crude protein content of the pulverized powder using the following mathematical formula 2.
(Formula 2) Total crude protein content (%) = (0.14 x T x F x N) / S
In the formula,
T = Amount of 0.1 N sulfuric acid required for titration (mL)
F = Titer of 0.1 N sulfuric acid used in titration (measured at the time of use)
N = nitrogen protein conversion factor (5.70)
S = weight of ground powder (g)
3) Calculation of GV:
The GV of the pulverized powder is calculated from the soluble crude protein content of the pulverized powder calculated in 1) above and the total crude protein content of the pulverized powder calculated in 2) above, using the following formula 3.
(Formula 3) GV (%) = (Soluble crude protein content/Total crude protein content) x 100

The degree of gelatinization of the composition of the present invention is preferably in the range of 40 to 100%, more preferably 50 to 100%. If the degree of gelatinization of the composition of the present invention is in this range, it is preferable in terms of improving the texture of the dough. The degree of gelatinization of the composition of the present invention refers to the degree of gelatinization measured by the BAP method (β-amylase-pullulanase method). The procedure of the BAP method can be a known method described in "Starch Chemistry, Vol. 28, No. 4, pp. 235-240 (1981)" or the like. For example, the degree of gelatinization of the composition of the present invention can be measured using a pulverized powder of the composition by the following procedure.

[Measurement method of gelatinization degree by BAP method]
1) Reagents The reagents used are as follows:
(a) 0.8M acetic acid-Na acetate buffer; (b) 10N sodium hydroxide solution; (c) 2N acetic acid solution; (d) enzyme solution: 0.017 g of β-amylase (Nagase Biochemical Industries, Ltd., #1500) and 0.17 g of pullulanase (Hayashibara Biochemical Laboratories, No. 31001) were dissolved in the above 0.8M acetic acid-Na acetate buffer to make 100 mL; (e) inactivated enzyme solution: prepared by boiling the above enzyme solution for 10 minutes; (f) Somogyi and Nelson reagents (reagents for measuring the amount of reducing sugars)
2) Measurement method (a) The composition of the present invention is pulverized in a homogenizer to a size of 100 mesh or less, and 0.08 to 0.10 g of the pulverized powder obtained is placed in a glass homogenizer.
(b) 8.0 mL of demineralized water is added to this, and the glass homogenizer is moved up and down 10 to 20 times to disperse the mixture.
(c) Put 2 mL of the dispersion liquid from (b) into two 25 mL graduated test tubes, and dilute one of the tubes to the volume with 0.8 M acetic acid-Na acetate buffer to use as a test group.
(d) To the other tube, 0.2 mL of 10N sodium hydroxide solution is added, and the mixture is allowed to react at 50°C for 3 to 5 minutes to completely gelatinize it. After that, 1.0 mL of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted to the constant level with 0.8M acetic acid-Na acetate buffer to give the gelatinized section.
(e) Take 0.4 mL of each of the test solutions prepared in (c) and (d) above for the test group and the gelatinized group, add 0.1 mL of enzyme solution to each solution, and perform the enzyme reaction at 40° C. for 30 minutes. At the same time, prepare a blank by adding 0.1 mL of inactivated enzyme solution instead of the enzyme solution. The enzyme reaction is performed while occasionally stirring the reaction solution during the reaction.
(f) Add 0.5 mL of Somogyi reagent to 0.5 mL of the above-mentioned reaction solution, boil in a boiling bath for 15 minutes, cool in running water for 5 minutes, add 1.0 mL of Nelson's reagent, stir, and leave for 15 minutes.
(g) Then, 8.00 mL of demineralized water is added and stirred, and the absorbance at 500 nm is measured.
3) Calculation of degree of gelatinization The degree of gelatinization is calculated using the following formula.
Degree of gelatinization (%)=(decomposition rate of test solution)/(decomposition rate of completely gelatinized test solution)×100
=(A-a)/(A'-a')×100
In the formula,
A = Absorbance of the test area A' = Absorbance of the gelatinized area a = Absorbance of the blank of the test area a' = Absorbance of the blank of the gelatinized area

The composition of the present invention can be used to produce dough for foods such as bakery foods and noodles. By using the composition of the present invention as a part of the dough ingredients, it is possible to produce dough that has a moist or chewy texture, is crisp, and melts in the mouth. For example, the composition of the present invention and, if necessary, water can be added to the dough ingredients (e.g., grain flour and auxiliary ingredients), and the dough can be produced by kneading. Alternatively, the ingredients and water can be kneaded to produce an intermediate dough, to which the composition of the present invention can be added, and the dough can be produced by further kneading. Preferably, the composition of the present invention is kneaded and loosened in advance, the remaining dough ingredients are added, and water is added as necessary while kneading to produce the dough, so that the composition of the present invention can be well dispersed in the dough, and the texture improving effect of the composition of the present invention can be better exhibited.

Examples of flours contained in the dough ingredients include wheat flour, rye flour, barley flour, corn flour, rice flour, and mixtures of two or more of these. These flours may be unheated or heat-treated. The flour is preferably wheat flour, and more preferably unheated. Examples of the flour include wheat flours commonly used in food production, such as strong wheat flour, semi-strong wheat flour, medium-strength wheat flour, weak wheat flour, whole wheat wheat flour, durum flour, and mixtures of two or more of these. The type of flour used in the dough ingredients may vary depending on the type of dough to be produced. For example, when producing bread dough, it is preferable to use strong wheat flour, semi-strong wheat flour, or a mixture thereof.

The auxiliary ingredients contained in the dough ingredients can be any one or more of the auxiliary ingredients commonly used in the production of bakery food or noodle dough, such as yeast (fresh yeast, dry yeast, etc.); yeast food; baking powder; sugars such as sugar, glucose, fructose, invert sugar, sugar alcohol, starch syrup, maltose, lactose, etc.; eggs or egg powder; proteins such as gluten and egg white powder; processed or unprocessed starches; dextrin; dairy products such as skim milk powder, whole milk powder, cheese powder, whey powder, etc.; fats and oils such as shortening, butter, margarine, and other animal and vegetable oils; additives such as emulsifiers, leavening agents, thickeners, sweeteners, flavorings, colorants, and ascorbic acid; inorganic salts such as salt; enzymes such as glucosidase, glucose oxidase, amylase, lipase, and hemicellulase; and dietary fiber. Examples of water used in the production of dough include edible water such as pure water and purified water, milk, and fruit juice.

The content of the composition of the present invention in the dough ingredients may vary depending on the type of dough to be produced. For example, the solid content of the composition of the present invention in the total solid content of the final dough produced may be preferably 2 to 50 mass%, more preferably 3 to 40 mass%, and even more preferably 4 to 30 mass%. The content of the flour and auxiliary ingredients in the dough ingredients may also vary depending on the type of dough to be produced. For example, the content of flour may be 20 to 95 mass% of the total solid content of the final dough produced.

Dough foods such as bakery foods and noodles can be produced from dough containing the composition of the present invention. The method for producing dough foods according to the present invention can be carried out according to a conventional method for producing such dough foods, except for preparing dough containing the composition of the present invention.

In one example, the bakery food according to the present invention can be produced according to various conventional methods such as the straight dough method, sponge dough method, quick dough method, liquid dough method, and frozen dough method. For example, in the case of the sponge dough method, the composition of the present invention may be added at either the sponge dough stage or the main kneading stage, but it is preferable to add it at the main kneading stage. Next, the bakery food dough containing the composition of the present invention is fermented as necessary, further shaped by a conventional method, and then heated to produce the bakery food. Examples of the heating method include baking, steaming, and frying (deep-frying). Alternatively, in the present invention, the obtained bakery food dough may be refrigerated or frozen as it is or in a fermented or shaped state, and thawed and heated as necessary to produce the bakery food.

In another example, the noodles according to the present invention can be produced according to various conventional methods such as a roll noodle production method or an extrusion noodle production method. The obtained fresh noodles may be cooked as is, or may be stored refrigerated or frozen. Alternatively, the fresh noodles may be cooked and then stored refrigerated or frozen. Alternatively, the obtained fresh noodles may be dried according to a conventional method to produce dried noodles.

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.

(Production Example 1) Production of a composition for bakery foods 20 parts by mass of water was added to 100 parts by mass of weak wheat flour (manufactured by Nisshin Foods), and the mixture was fed to an extruder and stirred at 50°C for 20 minutes to prepare moist heat-treated wheat flour. After cooling the obtained moist heat-treated wheat flour, 100 parts by mass of water (about 25°C) was added to 100 parts by mass of the moist heat-treated wheat flour, and the mixture was stirred to prepare a mixture. The mixture was placed in a heat-resistant aluminum pouch, degassed and sealed, then placed in a retort oven and pressurized and heated at 120°C for 15 minutes. After the pouch was cooled after pressurization and heating, the contents were removed from it to prepare a composition for bakery foods. A portion of the obtained composition for bakery foods was taken and the gluten vitality (GV) and degree of gelatinization were measured. The results are shown in Table 1.

(Production Examples 2 to 11) Production of bakery food compositions Bakery food compositions were produced in the same manner as in Production Example 1, except that the conditions for the moist heat treatment or the pressure-heat treatment were changed as shown in Table 1. A portion of the obtained bakery food compositions was taken and the GV and degree of gelatinization were measured. The results are shown in Table 1.

(Comparative Examples 1 to 2)
20 parts by mass of water was added to 100 parts by mass of weak wheat flour (manufactured by Nisshin Foods; Comparative Example 1) or strong wheat flour (manufactured by Nisshin Foods; Comparative Example 2), fed into an extruder, and stirred at 160°C for 20 minutes to prepare moist heat treated wheat flour. After cooling the obtained moist heat treated wheat flour, 100 parts by mass of water (about 25°C) was added to 100 parts by mass of the moist heat treated wheat flour and stirred, and the resulting mixture was used as a bakery food composition. A portion of the obtained bakery food composition was taken and the GV and degree of gelatinization were measured. The results are shown in Table 1.

(Production Example 12) Production of a composition for bakery foods 100 parts by mass of weak wheat flour (manufactured by Nisshin Foods) was fed to an extruder without adding water, and stirred at 50 ° C for 20 minutes to prepare dry heat-treated wheat flour. After cooling the obtained dry heat-treated wheat flour, 100 parts by mass of water (about 25 ° C) was added to 100 parts by mass of the dry heat-treated wheat flour, and the mixture was stirred to prepare a mixture. The mixture was placed in a heat-resistant aluminum pouch, degassed and sealed, then placed in a retort oven and pressurized and heated at 120 ° C for 15 minutes. After the pouch was cooled after pressurization and heating, the contents were removed from it to prepare a composition for bakery foods. A portion of the obtained composition for bakery foods was taken, and the GV and degree of gelatinization were measured. The results are shown in Table 2.

(Production Examples 13 to 22) Production of compositions for bakery foods Compositions for bakery foods were produced in the same manner as in Production Example 12, except that the conditions for the dry heat treatment or the conditions for the pressurized heat treatment were changed as shown in Table 2. A portion of the obtained compositions for bakery foods was taken and the GV and degree of gelatinization were measured. The results are shown in Table 2.

(Comparative Example 3)
100 parts by mass of weak wheat flour (manufactured by Nisshin Foods) was fed to an extruder without adding water and stirred at 160°C for 20 minutes to prepare dry heat-treated wheat flour. After cooling the obtained dry heat-treated wheat flour, 100 parts by mass of water (about 25°C) was added to 100 parts by mass of the dry heat-treated wheat flour and stirred, and the resulting mixture was used as a bakery food composition. A portion of the obtained bakery food composition was taken and the GV and degree of gelatinization were measured. The results are shown in Table 2.

(Comparative Example 4)
100 parts by mass of water (about 25°C) was added to 100 parts by mass of weak wheat flour (manufactured by Nisshin Foods) and stirred to prepare a mixture. The mixture was placed in a heat-resistant aluminum pouch, degassed, sealed, and then placed in a retort oven for pressurized heating at 120°C for 15 minutes. After the pressurized and heated pouch was cooled, the contents were removed from the pouch to obtain a bakery food composition. A portion of the obtained bakery food composition was taken and the GV and degree of gelatinization were measured. The results are shown in Table 3.

(Comparative Examples 5 to 6)
100 parts by mass of water (about 25°C) was added to 100 parts by mass of weak wheat flour (manufactured by Nisshin Foods) and stirred to prepare a mixture. The mixture was placed in a heat-resistant aluminum pouch, and heated at 95°C for 5 or 60 minutes while still open, in a hot water bath. After the heated pouch was cooled, the contents were removed from the pouch to prepare a bakery food composition. A portion of the obtained bakery food composition was taken and the GV and degree of gelatinization were measured. The results are shown in Table 3.

(Comparative Examples 7 to 8)
100 parts by mass of weak wheat flour (manufactured by Nisshin Foods) was fed to an extruder without adding water and stirred at 160 ° C for 20 minutes to prepare dry heat treated wheat flour. After cooling the obtained dry heat treated wheat flour, 100 parts by mass of water was added to 100 parts by mass of the dry heat treated wheat flour and stirred to prepare a mixture. The mixture was placed in a heat-resistant aluminum pouch, opened, and heated in a hot water bath at 95 ° C for 5 minutes or 60 minutes. After cooling the pouch after heating, the contents were removed from it to prepare a composition for bakery food. A portion of the obtained composition for bakery food was taken and the GV and degree of gelatinization were measured. The results are shown in Table 3.

(Test Example 1) Production of bread A bread roll was produced by the straight method using the following bread ingredients containing the bakery food composition of the production example or comparative example. First, the bakery food composition was put into a bowl and thoroughly loosened so as to spread it. The remaining bread ingredients were added to this, and the dough was prepared by mixing with a mixer at low speed for 3 minutes, medium speed for 5 minutes, and low speed for 2 minutes in that order. The dough was fermented for 60 minutes at 75% humidity and 27°C, then divided and shaped, proofed for 60 minutes, and baked in an oven at 210°C for 15 minutes to produce bread rolls. Each bread roll was allowed to cool to room temperature, and then eaten by 10 trained panelists, who evaluated the texture of the bread. The evaluation was performed according to the following evaluation criteria, and the average value of the evaluation results of the 10 panelists was calculated. The results are shown in Tables 1 to 3.
<Bread ingredients>
Bakery food composition 15 parts by weight Strong wheat flour (Camellia; manufactured by Nisshin Foods) 45 parts by weight Yeast 0.5 parts by weight Yeast food 0.2 parts by weight Sugar 5 parts by weight Salt 2 parts by weight Margarine 5 parts by weight Whole egg 5 parts by weight
Water Remainder
Total 100 parts by weight

<Evaluation criteria>
(Moisturizing)
5 points: Very moist and sticks to the lips, very good 4 points: Moist and sticks to the lips, very good 3 points: Not dry, but slightly moist 2 points: Not very moist, slightly dry or brittle, poor 1 point: Not very moist, very dry or brittle, very poor (crispness, melting in the mouth)
5 points: no sticky feeling in the mouth, very crisp, extremely good 4 points: slight sticky feeling in the mouth, crisp, good 3 points: some sticky feeling in the mouth, crisp 2 points: some sticky feeling in the mouth, slightly inferior crispness, poor 1 point: sticky feeling in the mouth, inferior crispness, extremely poor

Claims (14)

A bakery food composition obtained by pressurizing and heating a mixture containing heat-treated wheat flour and water,
The mixture is a mixture of 100 parts by mass of a raw material containing the heat-treated wheat flour and 50 to 200 parts by mass of water.
Bakery food compositions . The composition according to claim 1, wherein the heat-treated wheat flour is moist heat-treated wheat flour or dry heat-treated wheat flour. The composition according to claim 1 or 2, having a gluten vitality of 0 to 30%. The composition according to any one of claims 1 to 3, having a degree of gelatinization of 40 to 100%. A method for producing a bakery food composition , comprising pressurizing and heating a mixture containing heat-treated wheat flour and water,
The mixture is a mixture of 100 parts by mass of a raw material containing the heat-treated wheat flour and 50 to 200 parts by mass of water.
method . The method according to claim 5, wherein the heat-treated flour is moist heat-treated flour or dry heat-treated flour. The method according to claim 5 or 6 , wherein the pressurized heat treatment is a heat treatment at 50 to 200° C. for 5 to 120 minutes in a sealed state. The method according to any one of claims 5 to 7 , wherein the bakery food composition has a gluten vitality of 0 to 30%. The method according to any one of claims 5 to 8 , wherein the degree of gelatinization of the bakery food composition is 40 to 100%. A method for producing a bakery food, comprising preparing dough containing the composition for bakery foods according to any one of claims 1 to 4 or the composition for bakery foods produced by the method according to any one of claims 5 to 9 . The method according to claim 10 , wherein the solid content of the bakery food composition is 2 to 50 mass% of the total solid content of the dough. The method of claim 10 or 11 , wherein the dough further comprises flour. The method of any one of claims 10 to 12 , further comprising heating the prepared dough. A bakery food comprising the composition for bakery foods according to any one of claims 1 to 4 or the composition for bakery foods produced by the method according to any one of claims 5 to 9 .