CA1207180A - Wheat flour composition - Google Patents
Wheat flour compositionInfo
- Publication number
- CA1207180A CA1207180A CA000436744A CA436744A CA1207180A CA 1207180 A CA1207180 A CA 1207180A CA 000436744 A CA000436744 A CA 000436744A CA 436744 A CA436744 A CA 436744A CA 1207180 A CA1207180 A CA 1207180A
- Authority
- CA
- Canada
- Prior art keywords
- wheat flour
- parts
- flour
- composition
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The invention is concerned with a wheat flour composition comprising, in addition to wheat flour, a saline-soluble, water-insoluble fraction from cereal grains. The wheat flour composition of the in-vention has improved bread- and noodle-forming properties.
The invention is concerned with a wheat flour composition comprising, in addition to wheat flour, a saline-soluble, water-insoluble fraction from cereal grains. The wheat flour composition of the in-vention has improved bread- and noodle-forming properties.
Description
7~
This invention relates to a wheat flour composition which is excellent in bread- and noodle-forming properties.
Use of additives such as sodium acid pyrophosphate or L-cystein hydrochloride for improving quality of bread and noodle has been proposed.
The inventors have been engaged in research work for improving quality of bread and noodle, found that addition of saline-soluble, water-insoluble fraction (desig-nated hereafter as "extract fraction") from cereal grains to wheat flour gives rise to desirable products in any kind of wheat flour, and accomplished this invention.
The extract fraction from cereal grains used in this invention can be obtained by a method similar to that used to obtain globulin from cereal grains. Cereal grains are pulverized and treated with neutral salt to yield a soluble fraction. The fraction is desalted to remove wa-ter-soluble fraction and thereafter to obtain water-insoluble fraction. Desalting can be accomplished by dialysis, electrodialysis 9 ultrafil~ration and negative osmosis as well. In more details, for example, one part (by weight unless stated otherwise) of cereal flour is treated with 1 to 20 parts of 0.2 to 1.5 molar solution of sodium chloride or potassium chloride. Soluble fraction thus obtained is desalted to remove water-soluble fraction and to retain water-insoluble fraction, the latter being preferably dried to powder. In another embodiment; treatment with water prior ~,~
8~
to treatment with saline is also effective to remove water-soluble fraction.
Cereals used in this invention are wheat, barley, rye, oat, rice, milo, millet, sorghu~ and maize. ~eans such as soybean, lima bean and lupin are also used~ ~heat and milo are par-ticularly preferred among the cereals mentioned above. Cereal grains are preferably used in pulverized form.
Amount of extract fraction added to wheat flour is in a range of 50 to 2,000 ppm (in terms of dry matter weight) and preferably in a range of 400 to 600 ppm~ Addition of less than 50 ppm is ineffective for ~uality improvement.
Addition exceeding 2,000 ppm is undesirable because do~gh property for processing is degraded.
By addition of extract fraction from cereal grains according to this invention, bread- and noodle-forming properties can be significantly improved in any kind of wheat flour -to give rise to bread and noodle of high ~uality.
~ heat flour composition according to this invention can be advantageously used for preparing noodles of Japanese type and buc~wheat noodles, for which "kansui" (alkaline salt mixture) is not used.
The following examples illustrate this invention in more details.
h'xample 1 One part of wheat flour was mixed with 10 parts of 0.5 molar NaCl solution and stirred. Suspension thus obtained ~7~
was separated into liquid and solid phases by centrifugatlon.
Liquid phase was filtered, and filtrate was retained. The fil-trate was dialyzed against rl~nning water at 5C. Dialyzate was centrifuged again to yield a solid phase which was finally 5 obtained as the extract fraction~
'rlheat flour composition was obtained by mixing 5 parts (1 part in terms of d~y matter weight) of extract fraction prepared as described above homogeneously with 1,000 parts of wheat flour (Western White from U.S.A.).
10 ~xample 2 Wheat flour composition was obtained by mixing 6 parts (0.9 parts in terms of dry matter weight) of extract fraction prepared according tc Example 1 homogeneously with 600 parts of wheat flour (Prime Hard from Australia).
15 ~xample 3 ~ Iheat flour composition was obtained by mixing 6 parts (0.5 parts in terms of dry matter weight~ of extract fraction prepared according to Example 1 homogeneously with 1S000 parts of wheat flour (Hard Red Winter from U.S.A.~.
Z0 ~xample 4 ~ heat flour composition was obtained by mixing 2 par-ts (V.08 parts in terms of dry matter weight~ of extract fraction prepared according to ~xample 1 homogeneously with 1,000 parts of wheat flour (Western Red Spring from Canada).
25 ~ample 5 One part of milo flour was mixed with 20 parts of 8C~
1.3 molar NaCl solution and stirred. Subsequent treatmen-ts to obtain extract fraction were carried ou-t according to Example 1. Extract fraction thus prepared was dried and pulverized.
Wheat flour composition was obtained by mixing 0~6 parts of extract fraction in dry powder form homogeneously with 1,000 parts of wheat flour (Standard White from Australia).
Example 6 ~xtract fraction was obtained according to ~xample 1 except that milo flour was used instead of wheat flour.
Three ~inds of wheat flour com~osition were obtained by mixing 3, 6 and 10 parts (0.1, 1.0 and 2.0 parts, respective-ly, in terms of dry matter weight) of extract fraction thus prepared homogeneously with 1,400 parts each of wheat flour (Hard Red Winter from U.S.A.).
Example 7 Wheat flour composition was obtained by mixing 4 parts ~1 part in terms of dry matter weight) of extract fraction prepared according to Example 6 homogeneously with 600 parts of wheat flour (Hard Red ~rinter from U.S.A.).
Example 8 One part of milo flour was mixed with 7 parts of water and stirred. The suspension was separated by centrifuga-tion to retain solid phase. One part of the solid phase was mixed wi-th 20 parts of 0.7 molar KCl solution and stirred, The suspension was separated by centrifugation to retain liquid phase. The liquid phase obtained was dialyzed overnight 7~
against ~lnning water at 5C. The residue was freeze-dried and pulverized to yield ex-tract fraction in powder form.
Wheat flour composition was obtained by mixing 0.4 parts (dry powder) of extract fraction prepared as described above homogeneously with 1,000 parts of wheat flour (Prime Hard from Australia).
Example 9 One part of wheat flour was mixed wi-th 20 parts of water and stirred. The suspension was separated by centri-fugation to retain solid phase. One part of the solid phasewas mixed with 3 parts of 1.4 molar KCl solution and stirred.
Subsequent treatments according to ~xample 8 were carried out to obtain extract fraction in powder form.
Wheat flour composition was obtained by mixing 0.6 parts of extract fraction prepared as described above homo-geneously with 1~000 parts of wheat flour (Dark Northern Spring from U~S.A~).
Application 1 to 9 Bread and noodles were manufactured as shown in Table 1 using the wheat flour compositions prepared aocording to ~xamples 1 to 9.
~ 6 ~
~7~8C~
Table 1 Applica-tion No. In~redients Parts Products Pro~er-ties 1 Wnleat flour 1,000 Material loss com~osition (~xam~le 1) Noodles O~ ln cooklng Japanese is very little.
Table salt 20 type Consistent and smooth in eating.
Water 330
This invention relates to a wheat flour composition which is excellent in bread- and noodle-forming properties.
Use of additives such as sodium acid pyrophosphate or L-cystein hydrochloride for improving quality of bread and noodle has been proposed.
The inventors have been engaged in research work for improving quality of bread and noodle, found that addition of saline-soluble, water-insoluble fraction (desig-nated hereafter as "extract fraction") from cereal grains to wheat flour gives rise to desirable products in any kind of wheat flour, and accomplished this invention.
The extract fraction from cereal grains used in this invention can be obtained by a method similar to that used to obtain globulin from cereal grains. Cereal grains are pulverized and treated with neutral salt to yield a soluble fraction. The fraction is desalted to remove wa-ter-soluble fraction and thereafter to obtain water-insoluble fraction. Desalting can be accomplished by dialysis, electrodialysis 9 ultrafil~ration and negative osmosis as well. In more details, for example, one part (by weight unless stated otherwise) of cereal flour is treated with 1 to 20 parts of 0.2 to 1.5 molar solution of sodium chloride or potassium chloride. Soluble fraction thus obtained is desalted to remove water-soluble fraction and to retain water-insoluble fraction, the latter being preferably dried to powder. In another embodiment; treatment with water prior ~,~
8~
to treatment with saline is also effective to remove water-soluble fraction.
Cereals used in this invention are wheat, barley, rye, oat, rice, milo, millet, sorghu~ and maize. ~eans such as soybean, lima bean and lupin are also used~ ~heat and milo are par-ticularly preferred among the cereals mentioned above. Cereal grains are preferably used in pulverized form.
Amount of extract fraction added to wheat flour is in a range of 50 to 2,000 ppm (in terms of dry matter weight) and preferably in a range of 400 to 600 ppm~ Addition of less than 50 ppm is ineffective for ~uality improvement.
Addition exceeding 2,000 ppm is undesirable because do~gh property for processing is degraded.
By addition of extract fraction from cereal grains according to this invention, bread- and noodle-forming properties can be significantly improved in any kind of wheat flour -to give rise to bread and noodle of high ~uality.
~ heat flour composition according to this invention can be advantageously used for preparing noodles of Japanese type and buc~wheat noodles, for which "kansui" (alkaline salt mixture) is not used.
The following examples illustrate this invention in more details.
h'xample 1 One part of wheat flour was mixed with 10 parts of 0.5 molar NaCl solution and stirred. Suspension thus obtained ~7~
was separated into liquid and solid phases by centrifugatlon.
Liquid phase was filtered, and filtrate was retained. The fil-trate was dialyzed against rl~nning water at 5C. Dialyzate was centrifuged again to yield a solid phase which was finally 5 obtained as the extract fraction~
'rlheat flour composition was obtained by mixing 5 parts (1 part in terms of d~y matter weight) of extract fraction prepared as described above homogeneously with 1,000 parts of wheat flour (Western White from U.S.A.).
10 ~xample 2 Wheat flour composition was obtained by mixing 6 parts (0.9 parts in terms of dry matter weight) of extract fraction prepared according tc Example 1 homogeneously with 600 parts of wheat flour (Prime Hard from Australia).
15 ~xample 3 ~ Iheat flour composition was obtained by mixing 6 parts (0.5 parts in terms of dry matter weight~ of extract fraction prepared according to Example 1 homogeneously with 1S000 parts of wheat flour (Hard Red Winter from U.S.A.~.
Z0 ~xample 4 ~ heat flour composition was obtained by mixing 2 par-ts (V.08 parts in terms of dry matter weight~ of extract fraction prepared according to ~xample 1 homogeneously with 1,000 parts of wheat flour (Western Red Spring from Canada).
25 ~ample 5 One part of milo flour was mixed with 20 parts of 8C~
1.3 molar NaCl solution and stirred. Subsequent treatmen-ts to obtain extract fraction were carried ou-t according to Example 1. Extract fraction thus prepared was dried and pulverized.
Wheat flour composition was obtained by mixing 0~6 parts of extract fraction in dry powder form homogeneously with 1,000 parts of wheat flour (Standard White from Australia).
Example 6 ~xtract fraction was obtained according to ~xample 1 except that milo flour was used instead of wheat flour.
Three ~inds of wheat flour com~osition were obtained by mixing 3, 6 and 10 parts (0.1, 1.0 and 2.0 parts, respective-ly, in terms of dry matter weight) of extract fraction thus prepared homogeneously with 1,400 parts each of wheat flour (Hard Red Winter from U.S.A.).
Example 7 Wheat flour composition was obtained by mixing 4 parts ~1 part in terms of dry matter weight) of extract fraction prepared according to Example 6 homogeneously with 600 parts of wheat flour (Hard Red ~rinter from U.S.A.).
Example 8 One part of milo flour was mixed with 7 parts of water and stirred. The suspension was separated by centrifuga-tion to retain solid phase. One part of the solid phase was mixed wi-th 20 parts of 0.7 molar KCl solution and stirred, The suspension was separated by centrifugation to retain liquid phase. The liquid phase obtained was dialyzed overnight 7~
against ~lnning water at 5C. The residue was freeze-dried and pulverized to yield ex-tract fraction in powder form.
Wheat flour composition was obtained by mixing 0.4 parts (dry powder) of extract fraction prepared as described above homogeneously with 1,000 parts of wheat flour (Prime Hard from Australia).
Example 9 One part of wheat flour was mixed wi-th 20 parts of water and stirred. The suspension was separated by centri-fugation to retain solid phase. One part of the solid phasewas mixed with 3 parts of 1.4 molar KCl solution and stirred.
Subsequent treatments according to ~xample 8 were carried out to obtain extract fraction in powder form.
Wheat flour composition was obtained by mixing 0.6 parts of extract fraction prepared as described above homo-geneously with 1~000 parts of wheat flour (Dark Northern Spring from U~S.A~).
Application 1 to 9 Bread and noodles were manufactured as shown in Table 1 using the wheat flour compositions prepared aocording to ~xamples 1 to 9.
~ 6 ~
~7~8C~
Table 1 Applica-tion No. In~redients Parts Products Pro~er-ties 1 Wnleat flour 1,000 Material loss com~osition (~xam~le 1) Noodles O~ ln cooklng Japanese is very little.
Table salt 20 type Consistent and smooth in eating.
Water 330
2 Wheat flour 600 composition (~xample 2) Buckwheat Buckwheat 400 noodles Same as above flour Water 280
3 I-~heat flour 1,000 composition (~xample 3) "Kansui" 15 Chinese Same as above (alkaline salt noo es mixture) Water 350
4 ~heat flour 1,000 composition Dough Dough extensibility (~xample 4) coating is good.
for Feels smooth in Table salt6 "gyoza"* eating.
Water 360 7~
Applica-tion No. In~redients Parts Products ProPerties ~heat flour 1,000 Material loss composition in cooking (~xample 5) Noodles of is very little.
Table salt 20 type Feels smooth and Water 33 eating.
6 Wheat flour 1,400 composition (~xample 6) ~eat flour 600 Three products Yeast 40 Bread are good altogether (Sponge in mastica~tiont con-Yeast food 2 dough sistency and method) flavorO
Table salt 40 Sugar 100 Powdered milk 40 Fat 100 Water 1,360 7 ~eat flour 1,400 composition (~xample 7) Wheat ~lour 600 Very fluffy Yeast 40 Bread in texture.
(Spon~e Feels soft and Yeast food 2 doug~ ) good in ma Sugar 100 Powdered milk 40 Fat 100 '.~Iater 1,360 7~
Applica-tion No. In~redients Parts Products Properties 8 T~heat flour1,000 composition (~xample 8) Yeast 20 Yeast food1 Bread (Strai~ht Same as above Table salt20 dou~h me-thod) Sugar 50 Powdered milk 20 Fat 50 l~rater 720 9 Wheat flour1,000 composition (~xample 9) Yeast 20 Yeast food1 Bread (Straight Same as above Table salt20 dough method) Sugar 50 Powdered milk 20 Fat 50 Water 720 Note * "gyoza'1 is a kind of Chinese style ravioli.
_ g ~07~
Comparison 1 Noodles prepared according to Application 1 were cooked in water for 16 minutes. Palatability testing was carried out with a panel of 10 referees. Noodles prepared with wheat flour without addition of extract fraction were used for control. Color, smoothness and consistency were evaluated by 4-point ratings from 4 down to 1. Agerage points given by referees are shown in Table 2.
Table 2 This invention Control Color 2.2 1.3 Smoothness 3.4 1.8 Consistency ~4 1.4 Noodles prepared with wheat flour composition according to this inven*ion excelled control products with regard to color, smoothness and consistency.
Comparison 2 Loaf bread prepared according to Application 6 containing 3 parts of extract fraction was sliced 1.5 cm thick and subjected to palatability testing by a panel of 7 referees~
Bread without addition of extract fraction was used for control.
Mastication, consistency and flavor were evaluated in the same manner as for Comparison 1. Agerage points given by referees are shown in Tahle ~.
~;ZQ7~
Table 3 This invention Con~rol Mastication 308 2.0 Consistency 3.6 2.9 Flavor 3.3 2.0 Bread prepared with ~heat flour composition according to this in~ention excelled control bread ~ith regard to mastication, consistency and flavor.
for Feels smooth in Table salt6 "gyoza"* eating.
Water 360 7~
Applica-tion No. In~redients Parts Products ProPerties ~heat flour 1,000 Material loss composition in cooking (~xample 5) Noodles of is very little.
Table salt 20 type Feels smooth and Water 33 eating.
6 Wheat flour 1,400 composition (~xample 6) ~eat flour 600 Three products Yeast 40 Bread are good altogether (Sponge in mastica~tiont con-Yeast food 2 dough sistency and method) flavorO
Table salt 40 Sugar 100 Powdered milk 40 Fat 100 Water 1,360 7 ~eat flour 1,400 composition (~xample 7) Wheat ~lour 600 Very fluffy Yeast 40 Bread in texture.
(Spon~e Feels soft and Yeast food 2 doug~ ) good in ma Sugar 100 Powdered milk 40 Fat 100 '.~Iater 1,360 7~
Applica-tion No. In~redients Parts Products Properties 8 T~heat flour1,000 composition (~xample 8) Yeast 20 Yeast food1 Bread (Strai~ht Same as above Table salt20 dou~h me-thod) Sugar 50 Powdered milk 20 Fat 50 l~rater 720 9 Wheat flour1,000 composition (~xample 9) Yeast 20 Yeast food1 Bread (Straight Same as above Table salt20 dough method) Sugar 50 Powdered milk 20 Fat 50 Water 720 Note * "gyoza'1 is a kind of Chinese style ravioli.
_ g ~07~
Comparison 1 Noodles prepared according to Application 1 were cooked in water for 16 minutes. Palatability testing was carried out with a panel of 10 referees. Noodles prepared with wheat flour without addition of extract fraction were used for control. Color, smoothness and consistency were evaluated by 4-point ratings from 4 down to 1. Agerage points given by referees are shown in Table 2.
Table 2 This invention Control Color 2.2 1.3 Smoothness 3.4 1.8 Consistency ~4 1.4 Noodles prepared with wheat flour composition according to this inven*ion excelled control products with regard to color, smoothness and consistency.
Comparison 2 Loaf bread prepared according to Application 6 containing 3 parts of extract fraction was sliced 1.5 cm thick and subjected to palatability testing by a panel of 7 referees~
Bread without addition of extract fraction was used for control.
Mastication, consistency and flavor were evaluated in the same manner as for Comparison 1. Agerage points given by referees are shown in Tahle ~.
~;ZQ7~
Table 3 This invention Con~rol Mastication 308 2.0 Consistency 3.6 2.9 Flavor 3.3 2.0 Bread prepared with ~heat flour composition according to this in~ention excelled control bread ~ith regard to mastication, consistency and flavor.
Claims
The embodiments of the invention, in which an exclusive property or privilege is claimed, are defined as follows:-A wheat flour composition improved in bread- and noodle-forming properties, which comprises, in addition to wheat flour, a saline-soluble, water-insoluble fraction from cereal grains.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP162155/1982 | 1982-09-20 | ||
| JP57162155A JPS5951730A (en) | 1982-09-20 | 1982-09-20 | New wheat flour composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1207180A true CA1207180A (en) | 1986-07-08 |
Family
ID=15749075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000436744A Expired CA1207180A (en) | 1982-09-20 | 1983-09-15 | Wheat flour composition |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5951730A (en) |
| AU (1) | AU560309B2 (en) |
| CA (1) | CA1207180A (en) |
| DE (1) | DE3333946A1 (en) |
| GB (1) | GB2126867B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4871577A (en) | 1986-04-25 | 1989-10-03 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
| JP2988489B2 (en) * | 1990-04-16 | 1999-12-13 | 旭電化工業株式会社 | Processed food for patients with food allergies to wheat |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB553975A (en) * | 1942-01-19 | 1943-06-11 | British Arkady Company Ltd | Improvements relating to the production of foaming substances from soya |
| GB791861A (en) * | 1952-12-17 | 1958-03-12 | British Soya Products Ltd | Improvements in or relating to bread improvement |
| LU38466A1 (en) * | 1959-04-03 | |||
| GB1074087A (en) * | 1964-07-30 | 1967-06-28 | Welfare Foods Stockport Ltd | Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof |
| NL7311275A (en) * | 1972-08-25 | 1974-02-27 | ||
| AR205779A1 (en) * | 1975-03-17 | 1976-05-31 | Stauffer Chemical Co | PROTEIN MIXTURE AND PRODUCT CONTAINING IT |
-
1982
- 1982-09-20 JP JP57162155A patent/JPS5951730A/en active Granted
-
1983
- 1983-09-15 AU AU19162/83A patent/AU560309B2/en not_active Expired
- 1983-09-15 CA CA000436744A patent/CA1207180A/en not_active Expired
- 1983-09-16 GB GB08324835A patent/GB2126867B/en not_active Expired
- 1983-09-20 DE DE19833333946 patent/DE3333946A1/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0328165B2 (en) | 1991-04-18 |
| GB2126867B (en) | 1986-03-05 |
| GB2126867A (en) | 1984-04-04 |
| DE3333946A1 (en) | 1984-03-22 |
| AU1916283A (en) | 1984-03-29 |
| GB8324835D0 (en) | 1983-10-19 |
| JPS5951730A (en) | 1984-03-26 |
| DE3333946C2 (en) | 1988-12-01 |
| AU560309B2 (en) | 1987-04-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |