JP7765189B2 - Bakery flour - Google Patents

Description

The present invention relates to flour for bakery use.

Flour and compositions containing wheat flour for producing higher quality bakery foods are provided. Patent Document 1 describes a method for producing a wheat flour composition for bread by milling hard wheat to prepare a base wheat flour containing 95% or more by weight of flour with a particle size of 150 μm or less, then classifying the base wheat flour to prepare strong wheat flour for bread containing 10% or less by weight of flour with a particle size of less than 40 μm and containing no particles with a particle size greater than 150 μm, and then blending this with a thickener and malt, as well as adjusting the maltose value of the base wheat flour to 170 to 270 mg/10 g. Patent Document 2 describes a method for producing spring roll wrappers, characterized by using wheat flour with a maltose value of 170 mg/10 g or less as the grain flour raw material. Patent Document 3 describes a method for producing bakery products, which comprises using a raw material containing 3 to 50% by mass of durum wheat flour to produce a dough that is primarily fermented, shaping the dough, and subjecting it to secondary fermentation for at least 5 hours, followed by baking. It is described that it is preferable for the durum wheat flour to have an average particle size of 70 to 120 μm, a damaged starch content of 10 to 15% by mass, or an ash content of 0.5% to less than 1.0% by mass. Patent Document 4 describes wheat flour for bakery products that has the following characteristics: 1) contains more than 0% and 25% by mass or less of wheat flour A obtained from Australian hard wheat having a protein content of 10.8 to 13.0% by mass, 2) has a median diameter of 45 to 90 μm, 3) has a damaged starch content of 4.0 to 9.0% by mass, and 4) has an ash content of 0.35 to 0.50% by mass. Patent Document 5 describes the production of noodles, scones, cookies, bread, Danish pastries, croissants, pancakes, sponge cakes, muffins, waffles, crepes, steamed cakes, okonomiyaki, takoyaki, etc. from dough or batter made using a flour composition for producing flour-based foods, characterized by containing 25% by mass or more of flour derived from white crab wheat having a median diameter of 20 μm to 40 μm and a damaged starch content of 4.5% by mass or less. Patent Document 6 describes a method for producing wheat flour for breadmaking, characterized by separating (A) a portion consisting mainly of flour with a particle size of less than 15 μm and an average particle size of less than 15 μm, and (C) a portion consisting mainly of flour with a particle size of more than 40 μm and an average particle size of more than 40 μm, from wheat flour obtained by conventional milling of raw wheat consisting mainly of soft wheat, and mixing the two portions. Patent Document 7 describes a flour composition for confectioneries that contains 70 to 90% by weight of wheat flour with a particle size of 60 to 180 μm.

Japanese Unexamined Patent Publication No. 1-206943 Japanese Patent Application Laid-Open No. 2000-333631 JP 2019-140984 A Patent No. 6831947 Japanese Patent Application Laid-Open No. 2020-184945 Japanese Patent Application Laid-Open No. 2008-072954 Japanese Patent Application Publication No. 4-356152

The present invention provides wheat flour for bakery use that can be used to produce bakery foods that are crisp and melt in the mouth or go down smoothly.

The present invention relates to a bakery flour having the following properties:
A crude protein content of 9.0 to 11.0% by mass,
Average particle size is 85 to 120 μm,
Maltose value: 60-100 mg/10 g
Ash content is 0.25 to 0.55% by mass,
to provide.
The present invention also provides a method for producing bakery foods, which is characterized by using raw grain flour containing the above-mentioned wheat flour for bakery use.

By using the bakery wheat flour of the present invention, bakery foods that are crisp and melt in the mouth or go down smoothly can be produced.

As used herein, "bakery food" (or simply "bakery") generally refers to food produced by fermenting dough containing cereal flour and auxiliary ingredients, if necessary, followed by heating (e.g., baking, steaming, frying, etc.). Examples of bakery foods include bread (square bread, English bread, etc.), rolls, sweet breads (bean paste bread, cream bread, etc.), savory breads (curry bread, etc.), hard breads (French bread, German bread, etc.), croissants, Danish pastries, Italian bread, naan, pita bread, etc.; pizza; Chinese buns and steamed breads; baked goods such as panettone, kugelhopf, stollen, waffles, crepes, pancakes, hotcakes, sponge cake, butter cake, muffins, madeleines, financiers, cookies, crackers, and biscuits; and fried goods such as donuts. In a preferred example, the bakery food produced by the present invention is a baked confectionery. In another preferred example, the bakery food produced by the present invention is hard bread such as French bread.

The bakery wheat flour of the present invention has a crude protein content of 9.0 to 11.0% by mass. Wheat flour with this crude protein content can be obtained by milling a starting wheat material with the corresponding protein content, for example, common wheat (hexaploid wheat) such as semi-hard wheat or medium-hard wheat. The starting wheat material may be wheat derived from a domestic wheat variety or a foreign wheat variety, with wheat derived from a domestic wheat variety and a French wheat variety being preferred. Examples of domestic wheat varieties include Kitahonami, Shirogane Komugi, Satono Sora, Minamino Kaori, Chikugoizumi, Chikushi W2, Tsurukichi, and Harukirari. Examples of French wheat varieties include ADVISOR, AIGLE, ALIXAN, APACHE EXT, APRILIO, AREZZO, AUCKLAND EXT, BOREGAR, CALABRO, CALUMET, CELLULE, CENTURION, CHEVIGNON, COMPIL, COMPLICE, CUBITUS, DESCAR, DIAMENTO, FANTOMAS, FILON. EXT, FRUCTIDOR, CHAYTA, GONCOURT, GRAINDOR, HYBIZA EXT, HYDROCK, HYFI, HYKING, HYNVICTUS, HYPODROM, HYWIN EXT, HYXPERIA, HYXTRA EXT, ILLICO, KWS EXTASE, KWS TONNERRE, LAURIER, LG ABSALON, LG ARMSTRONG, LG AURIGA, MATHEO, MUTIC EXT, NEMO EXT, OBIWAN, OREGRAIN EXT, ORLOGE, PASTORAL EXT, PIBRAC, PILIER EXT, PROVIDENCE, RGT CESARIO, RGT DISTINGO, RGT FORZANO, RGT KILIMANJARO, RGT LEXIO, RGT LIBRAVO, RGT MONTECARLO, RGT SACRAMENTO, RGT TALISKO, RGT VENEZIO, RGT VIVENDO, RGT VOLUPTO, RUBISKO EXT, SANREMO, SEPIA, SOISSONS, SOLEHIO EXT, SOLINOO CS, SORBET CS, SYLLON EXT, SY ADORATION, SY MOISSON, SY PASSION, TENOR, UNIK, ACTIVUS, ADESSO, ALESSIO, ANNIE, BOLOGNA, CH NARA, COURTOT, ENERGO, FORCALI, CALIBIER, GEO, IZALCO CS, METROPOLIS, MV Examples include TOLDI, PIRENEO, REBELDE, SIALA, SKERZZO, TIEPOLO, TITLIS, VERZASCA, ADRIATIC, ARKEOS, BAGOU, BELEPI, GALLIXE, PALEDOR, RONSARD, SCIPION, Nara, and Antonius. The bakery flour of the present invention can contain one or more combinations of wheat flour derived from semi-hard wheat (semi-hard wheat flour) and wheat flour derived from medium-hard wheat (medium-hard wheat flour), as long as the crude protein content satisfies the above range. Alternatively, it can contain one or more combinations of wheat flour derived from domestic wheat varieties and wheat flour derived from French wheat varieties. Preferably, the bakery flour of the present invention is medium-hard wheat flour. The crude protein content of wheat flour in this specification refers to the value measured according to the Kjeldahl method.

The bakery wheat flour of the present invention may have an average particle size of 85 to 120 μm, preferably 90 to 115 μm. Preferably, the bakery wheat flour of the present invention contains 10% by volume or more, more preferably 15% by volume or more, of a fraction having a particle size of 148 μm or more, or 25% by volume or more, more preferably 30% by volume or more, of a fraction having a particle size of 95.96 μm or more. More preferably, the bakery wheat flour of the present invention contains 10% by volume or more of a fraction having a particle size of 148 μm or more and 25% by volume or more of a fraction having a particle size of 95.96 μm or more. Even more preferably, the bakery wheat flour of the present invention contains 15% by volume or more of a fraction having a particle size of 148 μm or more and 30% by volume or more of a fraction having a particle size of 95.96 μm or more.

In this specification, the average particle size of wheat flour and the particle size distribution of wheat flour (or the proportion of the fraction of wheat flour having a specified particle size) refer to values measured dry using the Microtrac method. Measurements can be made using commercially available equipment (for example, the Microtrac Particle Size Distribution Analyzer 9200FRA manufactured by Nikkiso Co., Ltd.). The particle size distribution of a sample can be determined based on the frequency with which powder of a specified particle size is detected in the sample.

The bakery wheat flour of the present invention has a lower maltose value than conventional bakery wheat flour. The maltose value of the bakery wheat flour of the present invention may be 60 to 100 mg/10 g, preferably 70 to 100 mg/10 g. The maltose value of wheat flour is an index that indicates the extent to which starch in the wheat flour is decomposed by amylase in the wheat flour. Amylase present in wheat hardly decomposes raw starch in the wheat flour, but decomposes damaged starch. Therefore, wheat flour with a high maltose value has a high percentage of damaged starch, and wheat flour with a low maltose value has a low percentage of damaged starch. In this specification, the maltose value of wheat flour refers to the value measured using the official method (22-15) of the AACC (American Association of Cereal Chemists).

The bakery wheat flour of the present invention can be produced by conditioning raw wheat grains, such as the aforementioned semi-hard wheat and medium-hard wheat, followed by grinding, sieving, purification, and further grinding using multiple smooth rolls (referred to as the breaking, grading, purification, and reduction processes, respectively), followed by sieving, and then collecting the fraction of the specified particle size described above. By adjusting the type of rolls and rotational speed ratio in the grinding (reduction) process, it is possible to produce wheat flour with a low maltose value.

The bakery wheat flour of the present invention has the particle size and maltose value described above, which gives bakery foods made with it a good crispness and also improves their melt-in-the-mouth and throat feel.

The bakery wheat flour of the present invention preferably has an ash content of 0.25 to 0.55% by mass, more preferably 0.3 to 0.5% by mass. The ash content of wheat flour in this specification refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104/1).

The bakery wheat flour of the present invention is used as a raw material flour for bakery foods. That is, bakery foods are produced using raw material flour containing the bakery wheat flour of the present invention. Preferably, 20 to 100% by mass of the raw material flour is the bakery wheat flour of the present invention, more preferably 30 to 100% by mass, and even more preferably 50 to 100% by mass.

The raw material flour for bakery foods produced according to the present invention may contain other cereal flours besides the bakery wheat flour of the present invention. Examples of such other cereal flours include wheat flour other than the bakery wheat flour of the present invention, rye flour, barley flour, corn flour, rice flour, etc., and any one or more of these may be used. Examples of wheat flour other than the bakery wheat flour of the present invention include semi-hard wheat flour and medium-hard wheat flour other than the bakery wheat flour of the present invention, as well as hard wheat flour, soft wheat flour, durum wheat flour, whole wheat wheat flour, etc., and any one or more of these may be used.

Bakery foods produced according to the present invention can contain ingredients other than the raw grain flour containing the bakery wheat flour of the present invention. These ingredients include those commonly used in the production of bakery foods, such as yeast or leavening agent; yeast food; leavening agents such as baking soda and baking powder; sugars such as sugar, glucose, fructose, invert sugar, corn syrup, maltose, and lactose; eggs or egg powder; proteins such as gluten and egg white powder; 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, coloring agents, and ascorbic acid; inorganic salts such as salt; enzymes such as glucosidase, glucose oxidase, amylase, lipase, and hemicellulase; and dietary fiber. Any one or more of these ingredients can be used. The total amount of raw material flour, including the bakery wheat flour of the present invention and other grain flours, as well as the amount of other ingredients, can be varied as appropriate depending on the type of bakery food product to be produced.

The bakery food of the present invention can be produced by preparing dough from the above ingredients, fermenting it as needed, and then heating (e.g., baking, steaming, frying, etc.). More specifically, the bakery food of the present invention can be produced according to a conventional recipe appropriate for the type of bakery food, except that the bakery wheat flour of the present invention is used as an ingredient. When the bakery food of the present invention is a fermented bakery food produced from fermented dough, the fermented bakery food is preferably produced by subjecting the prepared dough to primary fermentation, shaping, and secondary fermentation, followed by baking. The fermented bakery food 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. When the bakery food of the present invention is a non-fermented baked confectionery, the prepared dough may be a dough or a batter. If necessary, the prepared dough may be refrigerated or frozen as is, or after fermentation or shaping, and then thawed and heated as needed to produce the bakery food.

The present invention will be explained in more detail below using examples, but the present invention is not limited to these examples.

(1. Wheat flour production)
Medium-strength wheat (Kitahonami or Australian Standard White (ASW)) was tempered and then milled. By adjusting the breaking, grading, purification, and reduction processes, wheat flours No. 1 to 7 with the properties listed in Table 1 were produced. As a control, medium-strength wheat flour (wheat flour No. 8) was produced from Kitahonami using the same method as conventional commercially available medium-strength wheat flour (first-grade flour).

Test Example 1) French Bread French bread was produced using the following formulation and production process. The wheat flour used was a blend of commercially available wheat flour for French bread (semi-strong wheat flour, Risd'Or; Nisshin Flour Milling Co., Ltd.) and any of the wheat flours No. 1 to 8 in Table 1. For reference, French bread was produced using the commercially available wheat flour for French bread (semi-strong wheat flour).
[Dough composition: parts by mass]
Wheat flour (any of No. 1 to 8 in Table 1) 70
French bread flour (semi-strong wheat flour) 30
Baker's yeast (instant dry yeast) 0.4
(Red primer; Nichi-Futsu Shoji Co., Ltd.)
Malt syrup 0.3
(Euromalt; Nichi-Futsu Shoji Co., Ltd.)
2 tablespoons salt
water 64
[Process]
Mixing: Low speed 2 minutes → Autolyse 30 minutes → Low speed 7 minutes Kneading temperature: 22°C
Fermentation time (27°C, 75%): 90 minutes / punch / 90 minutes Divide into 350g
Bench time 30 minutes Shape into baguettes (approximately 63cm)
Proofing (27°C, 75%): 50 minutes Bake (240°C/230°C → 230°C/220°C): 25-28 minutes (with steam)

The produced French breads were subjected to a sensory evaluation by 10 trained panelists according to the following evaluation criteria. The average evaluation results are shown in Table 2.
[Evaluation criteria]
(crisp)
5 points: Better than the control 4 points: Slightly better than the control 3 points: Equivalent to the control 2 points: Slightly worse than the control 1 point: Worse than the control (melt in the mouth)
5 points: better than the control 4 points: slightly better than the control 3 points: equivalent to the control 2 points: slightly worse than the control 1 point: worse than the control

Test Example 2) Cookies Cookies were produced using the following formulation and production process. The wheat flour used was a blend of commercially available weak wheat flour (Flour; Nisshin Flour Milling Co., Ltd.) and any of the wheat flours No. 1 to 8 in Table 1. For reference, cookies were produced using the commercially available weak wheat flour.
[Dough composition: parts by mass]
Butter 55
Sugar (caster sugar) 45
Salt 0.3
Whole eggs 17
Wheat flour (any of No. 1 to 7 in Table 1) 70
30g plain flour
Baking powder 0.5
[Process]
Mixing 1. Soften the butter, add sugar and salt and beat.
2. Add the whole eggs in 3 to 4 batches until creamy (specific gravity 0.8).
3. Sift together the flour and baking powder and add, then mix.
4. Let the dough rest in the refrigerator overnight.
Stretching and shaping 5. Knead the dough again and roll it out to a thickness of 5 mm.
6. Cut out circles with a diameter of 6 cm and arrange them on a baking sheet.
Bake for about 15 minutes at 180°C (top heat) and 170°C (bottom heat).

The crispness of the produced cookies was evaluated in the same manner as in Test Example 1. Furthermore, the smoothness of the cookies was evaluated by 10 trained panelists according to the following evaluation criteria. The average evaluation results are shown in Table 3.
[Evaluation criteria]
(Smoothness)
5 points: better than the control 4 points: slightly better than the control 3 points: equivalent to the control 2 points: slightly worse than the control 1 point: worse than the control

Test Example 3) Madeleines Madeleines were produced using the following formulation and production process. The wheat flour used was a blend of commercially available soft wheat flour (Flour; Nisshin Flour Milling Co., Ltd.) and either wheat flour No. 3 or No. 8 in Table 1. For reference, madeleines were produced using the commercially available soft wheat flour.
[Dough composition: parts by mass]
Whole eggs 100
Sugar (granulated sugar) 100
honey 20
Starch syrup 8
Wheat flour (No. 3 or No. 8 in Table 1) 30-100
Cake flour 70-0
1.6 teaspoons baking powder
Butter 100
[Process]
Preparation Spray mold with release oil.
Sift together flour and baking powder.
Melt the butter in a double boiler and bring to about 50°C.
Mixing 1. Put the whole eggs in a bowl and beat them, then add the sugar, honey and starch syrup.
2. Place the bowl in a double boiler and heat until the seeds reach 30°C, stirring to dissolve the sugar.
3. Remove the bowl from the water bath, add the sifted flour and mix until the dough is smooth.
4. Add the melted butter in 3 to 4 batches and mix until uniform.
5. Place the dough in a bowl and let it rest in the refrigerator for 30 minutes.
Shaping and baking 6. Lightly mix the batter and dispense into the molds using a piping bag (pipe out 28g to fill 90% of the mold's height).
7. Bake (top heat 190℃, bottom heat 170℃, 15 minutes, 1 baking sheet).
8. Cool (on a wire rack for 20 minutes).

The crispness and melt-in-the-mouth properties of the produced madeleines were evaluated using the same procedures as in Test Example 1. The average evaluation results are shown in Table 4.

Claims (6)

Bakery flour having the following properties:
A crude protein content of 9.0 to 11.0% by mass,
Average particle size is 90.3 to 114.1 μm,
Maltose value: 60-100 mg/10 g
Ash content is 0.25 to 0.55% by mass,
A particle size fraction of 95.96 μm or more is 33.42 to 64.24 % by volume.
The fraction with a particle size of 148 μm or more contains 16.23 to 32.44 % by volume. The bakery flour according to claim 1, which is derived from a domestic wheat variety or a French wheat variety. The bakery flour according to claim 1 or 2, which is medium-strength wheat flour. The bakery flour according to any one of claims 1 to 3, which is flour for baked goods. A method for producing bakery foods, characterized by using raw grain flour containing 20 to 100% by mass of the bakery wheat flour described in any one of claims 1 to 4. The method of claim 5, wherein the bakery food product is a baked good.