CN106998766A - It is heat-treated the manufacture method of wheat flour and the manufacture method of bakery compound - Google Patents
It is heat-treated the manufacture method of wheat flour and the manufacture method of bakery compound Download PDFInfo
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- CN106998766A CN106998766A CN201680003995.4A CN201680003995A CN106998766A CN 106998766 A CN106998766 A CN 106998766A CN 201680003995 A CN201680003995 A CN 201680003995A CN 106998766 A CN106998766 A CN 106998766A
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- 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
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The manufacture method of the heat treatment wheat flour of the present invention implements humid heat treatment and dry heat treatment to wheat flour successively.The humid heat treatment is preferably present in closed container in the state of wheat flour and moisture, and the atmosphere temperature in the closed container is set into 100~130 DEG C and the atmosphere temperature is maintained into the processing of 3~60 seconds；The dry heat treatment preferably stirs the wheat flour for implementing the humid heat treatment in closed container, while the indirectly heat processing of 1 second~120 minutes at 80~150 DEG C of product temperature.After the dry heat treatment, the particle diameter that will preferably implement the wheat flour of the dry heat treatment is adjusted to less than 200 μm.
Description
Technical field
The present invention relates to the heat treatment wheat flour used in the manufacture of the bakeries such as Bread and Pastries and it make use of its baking
Food compound.
Background technology
It is known in the past in order that contained in wheat flour be mingled with protein and enzyme inactivation, improve bread adaptability processed etc. secondary
Processing characteristics, heat to wheat flour.But, the heating of wheat flour is made to wheat flour due to heating condition
Secondary processing behaviour has the denaturation of the aleuronats such as the glutelin of beneficial effect, therefore is possible to damage secondary operation on the contrary
Characteristic.On seek solve the wheat flour heating problem technology, for example recorded in patent document 1 in bread
In the manufacture of class, using by wheat flour, heat treatment formed by humid heat treatment 5~350 seconds is small at 100~155 DEG C of product temperature
Flour, the total amount relative to wheat flour adds 4~17 mass % heat treatment wheat flours.The bread recorded according to patent document 1
The manufacture method of class, in the manufacture of Bread and Pastries in use, show dough elastic force and extensibility balance it is extraordinary excellent
Different operability, can obtain showing the Bread and Pastries of the soft and good excellent mouthfeel of mouth dissolubility.
In addition, in patent document 2, as the heat treatment wheat flour of the flapjack with microwave stove heat patience, describing
By middle power powder and/or weak flour, indirectly heat is heat-treated wheat flour obtained from 5~15 minutes under conditions of 75~85 DEG C.Should
Indirectly heat is to be used as heating the mode that the steam or pressurized hot water of medium are heated across conductive barrier, in patent document
In 2 [0006], disc type, tubular type are included as the concrete example of indirect heating manner, in addition in embodiment, utilization is employed
The mode of heating of the spiral ribbon mixer of jacketed.
Prior art literature
Patent document
Patent document 1：Japanese Unexamined Patent Publication 2014-50367 publications
Patent document 2：Japanese Unexamined Patent Publication 2001-346503 publications
The content of the invention
The invention problem to be solved
The problem of the present invention is related to offer heat treatment wheat flour and bakery compound, and it can be manufactured with moistening
The bakery for the deterioration for have the mouthfeel of chewy texture, being difficult to cause mouthfeel, and secondary processing behaviour is excellent, can be expeditiously
Manufacture the bakery.
Means for solving the problems
The present invention is the manufacture method for the heat treatment wheat flour for implementing humid heat treatment and dry heat treatment successively to wheat flour.
In addition, the present invention is the manufacture method of bakery compound, the bakery salt and spice, which contains, to be passed through
The heat treatment wheat flour of above-mentioned manufacture method manufacture, wherein, by whole wheat flours of the heat treatment wheat flour in the compound
In shared ratio be adjusted to 5~30 mass %.
The effect of invention
The heat treatment wheat flour and bakery compound manufactured according to the manufacture method by the present invention, can be obtained down
The bakery stated, there is moistening to have the mouthfeel of chewy texture for it, and be difficult to the deterioration that causes mouthfeel, even if for example after fabrication
After refrigeration keeping one day, it may have moistening has the mouthfeel of chewy texture.In addition, the heat treatment manufactured by the manufacture method of the present invention
Wheat flour and bakery are excellent with compound secondary processing behaviour, therefore the manufacturing process of the bakery in such high-quality
In be difficult to produce in dough tacky, the treatability and operability during bread processed are excellent, can expeditiously manufacture the bakery.
Embodiment
As the wheat flour used in the present invention, without special limitation it is small using what is used in bakery in the past
Flour, can be by a kind in them such as can include hard flour, quasi- hard flour, middle power powder, weak flour, hard wheat flour
It is used alone, or two or more is applied in combination.In addition, amylose/amylopectin ratio of wheat flour used in the present invention does not have
There is special provision.
In the manufacture method of the heat treatment wheat flour of the present invention, implement humid heat treatment and xeothermic place successively to wheat flour
Reason.By implementing humid heat treatment and dry heat treatment in the order to wheat flour, with only implementing two processing to wheat flour like that in the past
In the situation of a side compare, can further improve the secondary workability of the wheat flour being disposed and use the wheat
The mouthfeel for the bakery that powder is obtained.
The humid heat treatment implemented in the present invention to wheat flour is to maintain the moisture of wheat flour or while in wheat flour
Moisture is added, while the processing of heating wheat flour.As the moisture added in wheat flour, water, vapor can be used, as
Vapor preferably uses saturated steam.The heating of wheat flour can directly be carried out thermal medium with wheat flour contact, or
Can also indirectly heat be carried out under high humility atmosphere by wheat flour.Humid heat treatment can be with known in autoclave, steam oven etc.
Device implement, but be not limited to this.As the concrete example of humid heat treatment, can include 1) be filled with closed container plus
After the wheat flour of water, processing, 2) use single screw rod or the double-screw type for being heated wheat flour under elevated pressure using saturated steam are squeezed
Go out machine to add water to wheat flour, heat mixing process.
In humid heat treatment, amount of water when being added water in wheat flour is preferably 0~30 mass % relative to wheat flour, more
Preferably 1~20 mass %.
As a preferred example for humid heat treatment, the shape that there is wheat flour and moisture in closed container can be included
Under state, the atmosphere temperature in the closed container is set to 100~130 DEG C and the atmosphere temperature is maintained into the processing of 3~60 seconds.
In the humid heat treatment, as the method for making to have moisture in closed container, it can include and be added water in wheat flour, in closed container
The methods such as interior importing saturated steam, can also be appropriately combined by them." atmosphere temperature " mentioned here is in closed container
Space temperature, be not the temperature (product temperature) of the wheat flour in closed container.In humid heat treatment, if atmosphere temperature
It is too low, or maintain the time (humid heat treatment time) of defined atmosphere temperature too short, it is likely that it can not fully obtain secondary add
The improvement of work or mouthfeel, if on the contrary, atmosphere temperature is too high, or humid heat treatment overlong time, it is likely that produce small
Flour is burned to wait trouble.In above-mentioned preferred humid heat treatment, atmosphere temperature is preferably 110~130 DEG C, and the humid heat treatment time is excellent
Elect as 3~30 seconds.
As an example of above-mentioned preferred humid heat treatment, it can include the obtained material envelope that added water in wheat flour
Enter closed into closed containers such as aluminium bags, the processing heated under elevated pressure.In addition, being used as the another of above-mentioned preferred humid heat treatment
Individual example, can include after the obtained material of being added water in wheat flour imported into closed container, the wheat is stirred as needed
Powder, while importing the processing that saturated steam is heated under elevated pressure in the container.In addition, " under the pressurization " in humid heat treatment refers to
The main situation as pressurized state by the steam that is filled in container, not including by by extrusion tool (equivalent to squeezing
Go out the part for the screw rod that machine possesses) as object contact with wheat flour and be set to the wheat flour situation of pressurized state.
The humid heat treatment of saturated steam is imported in above-mentioned closed container can for example be implemented by following methods：Use
Possesses stirring transfer mechanism and with warmed-up continuous powder transfer device (the sealing system high-speed stirred of the heating arrangements such as chuck
Machine), and continuously import wheat flour in the continuous powder transfer device and stir transfer, while importing saturation in the device
Vapor, is set as desired atmosphere temperature, and the wheat flour is stirred into the desired time in this condition.The continuous powder
Transfer device, which possesses, to be transplanted on the transfer path of outlet by the raw material (wheat flour) of importing and is imported in the transfer path full
With the mechanism of vapor, in the transfer path, it is provided with the agitating shaft extended comprising the transfer direction along raw material and is stirred at this
The mixer mixed agitator helically embedded around axle and constituted, can be by the original in the transfer path by the mixer
Material is stirred.The mixer is the part for stirring the raw material in above-mentioned transfer path all the time, is not intended to squeeze raw material
Go out the extrusion tool to above-mentioned outlet, above-mentioned continuous powder transfer device does not possess such extrusion tool (equivalent to extrusion
The part for the screw rod that machine possesses).
In addition, in the present invention, the wheat flour to implementing humid heat treatment, before dry heat treatment is implemented, it is possible to implement
Drying process.The drying process is the direct drying that make use of hot blast, specifically, can include such as shelf drying, heat
Air-dry dry, fluidized bed drying etc..In addition, the wheat flour for implementing humid heat treatment and drying process successively, can also basis
Need to implement the pulverization process such as roller is crushed, pin milling is broken.
It is in the state of there is wheat flour in container, not in the wheat to the dry heat treatment that wheat flour is implemented in the present invention
Moisture is added in powder, is the evaporation for energetically carrying out the moisture in wheat flour from the processing of the external heat of the container wheat flour
Heating.The container of wheat flour is housed in dry heat treatment to be necessary with thermal conductivity, but it is also possible to can not be closed.I.e., originally
The dry heat treatment implemented in invention to wheat flour is to heat the processing of wheat flour indirectly with thermal medium across conductive barrier, at this
In dry heat treatment, the not processing including directly blowing hot blast to wheat flour and heating (can be used arbitrarily after above-mentioned humid heat treatment
Drying process), with processing of electromagnetic wave heating wheat flour etc. directly heat means.As the thermal medium in dry heat treatment, for example
Overheated steam, hot water etc. can be used.In addition, the wheat flour for implementing dry heat treatment, can implement as needed on
State drying process and/or above-mentioned pulverization process.
As a preferred example for dry heat treatment, it can include and hold the wheat flour for implementing humid heat treatment closed
Stir in device, while the indirectly heat processing of 1 second~120 minutes at 80~150 DEG C of product temperature.On mentioned here
" indirectly heat ", as previously described.In dry heat treatment, if the product temperature of wheat flour is too low or the dry heat treatment time is too short,
Then it is possible to fully obtain the improvement of secondary workability or mouthfeel, if on the contrary, the product temperature of wheat flour is too high
Or dry heat treatment overlong time, it is likely that produce burned wait of wheat flour and bother.In above-mentioned preferred dry heat treatment, wheat flour
Product temperature be preferably 100~130 DEG C, the dry heat treatment time is preferably 5~120 minutes, more preferably 30~80 minutes.Separately
Outside, the condition of stirring is different according to size, the amount for the wheat flour that should be handled of container etc., but usually 10~60rpm, preferably
20~50rpm or so.
As an example of above-mentioned preferred dry heat treatment, it can include one in the closed container with agitating device
Stir wheat flour, while the processing that it is heated indirectly, the agitating device is made up of the rotary shaft with heating arrangements in side.
More preferably using the enclosed system cylindrical container with the agitating device being made up of the rotary shaft of hollow structure, by that will heat
Steam is supplied in the rotary shaft and carried out.It is used as the container that can be used in such dry heat treatment (indirectly heat processing)
Example, for example, can include the heat treatment agitating device described in Japanese Unexamined Patent Publication 2004-9022 publications.
The present invention manufacture product be heat treatment wheat flour particle diameter be preferably less than 500 μm, more preferably 200 μm with
Under." particle diameter " mentioned here refers to carry out the median particle diameter that dry type determines obtained particle diameter distribution using dynamic light scattering method.
It was found from embodiment described later will also recognize that, when the particle diameter of heat treatment wheat flour is less than 200 μm, secondary workability is further carried
Height, moreover, can further be improved using the mouthfeel of its obtained bakery.The particle diameter for being heat-treated wheat flour is smaller more excellent
There is no special lower limit in choosing, the preferred scope of above-mentioned particle diameter.
At the time of humid heat treatment, dry heat treatment is implemented successively to wheat flour, in so obtained heat treatment wheat flour
When particle diameter is more than 200 μm, such as, by implementing pulverization process to the heat treatment wheat flour, its particle diameter can be adjusted to 200 μm
Below.That is, in the manufacture method of the heat treatment wheat flour of the present invention, the dry heat treatment will be implemented by being included in after dry heat treatment
Wheat flour the particle diameter method that is adjusted to less than 200 μm, in addition, an example of the method for adjustment as the particle diameter, can be arranged
Enumerate the pulverization process of wheat flour.The method of pulverization process is not particularly limited, and can use known method, for example, can enumerate
Go out roll-type is crushed, impact type is crushed, air-flowing type is crushed, pin mill formula is crushed etc., a kind in them can be used alone or by 2
Combination of the above is planted to use.
The present invention manufacture product be heat treatment wheat flour can secondary operation and be used for various food applications.It is used as the heat
The representative purposes of wheat flour is handled, bakery can be included.In the present invention described bakery refer to using flour as
Main material, adds the auxiliary material such as yeast or swelling agent (yeast powder etc.), water, salt, granulated sugar as needed thereto and is sent out
Ferment or non-fermented dough, by the dough for burning till, steaming, it is fried etc. heat obtained from food.Can as the present invention
The example of applicable bakery, can be included：Bread and Pastries；Cake；The baking dessert such as Waffle, cream puff, biscuit；Sweet tea
Fried snacks such as sweet tea circle etc..As Bread and Pastries, bread as basic food (such as sausage bread, white bread, black bread, French can be included
Bread, rusk, French roll, croissant etc.), seasoning bread, dessert bread, steamed bun etc..As cake, it can enumerate
Go out spongecake, Buttercake, roll cake, flapjack, small meat-patty, annual-ring shaped cake, pound cake, cheese cake, snack egg
Cake, muffin, bread stick, cooky, pancake etc..
The manufacture product of the present invention is that heat treatment wheat flour can be used as bakery with the raw material of compound.Bakee
Food with compound be comprising the flour such as wheat flour, at normal temperatures and pressures be powder material, by adding water kneading wherein
Dough is modulated, and the dough is heated, bakery is can obtain.The manufacture method of the bakery compound of the present invention has
The work that wheat flour beyond heat treatment wheat flour and the heat treatment wheat flour as the manufacture product of the invention described above is mixed
Sequence, by ratio shared in whole wheat flours of the heat treatment wheat flour in the compound be adjusted to preferably 5~30 mass %,
More preferably 10~20 mass %.That is, the heat treatment wheat flour of the above-mentioned manufacture product as the present invention is in the manufacture of the invention
The manufacture product of method is that bakery is preferably 5~30 mass % with ratio shared in whole wheat flours in compound,
More preferably 10~20 mass %.In compound heat treatment wheat flour ratio it is very few when, it is possible to can not fully obtain through
The imparting of Shi Bianhua patience or the improvement of mouthfeel, when the ratio of heat treatment wheat flour is excessive, it is possible to which secondary workability deteriorates.
It is to be heat-treated the flour beyond wheat flour, example as the manufacture product of the present invention in bakery compound
Such as in addition to hard flour, quasi- hard flour, middle power powder, weak flour, hard wheat flour wheat flour, can also containing rye meal,
More than a kind of pearling cone meal, buckwheat, ground rice, bean powder, corn flour etc..In addition, in bakery compound, being used as flour
Auxiliary material in addition, for example, can implement containing farina, cornstarch, waxy starch, wheaten starch and to them
The producing starch of the processing such as αization, etherificate, esterification, crosslinking, oxidation；Sodium acid carbonate (sodium bicarbonate), yeast powder, ammonium carbonate, carbonic acid
The swelling agents such as hydrogen ammonium, ammonium chloride or yeast；The grease types such as salad oil；The carbohydrates such as granulated sugar；The eggs such as shell egg, albumen, yolk；Ox
The dairy products such as milk, skimmed milk power, butter；The salts such as salt；Emulsifying agent, thickener, acid flavoring, spices, spice, colouring matter,
More than a kind of the additives such as fruit juice, fruit, vitamins.
Embodiment
Embodiment is included in order to specifically describe the present invention, but the present invention is not limited by the examples below.
[embodiment 1-1]
There is the shape of hard flour (Nisshin Flour Milling Co's system, trade name " Million ") and moisture in closed container
Under state, enter to be about to the humid heat treatment the (the 1st that the atmosphere temperature in the closed container is set to 120 DEG C and the atmosphere temperature is maintained to 5 seconds
Heat).More specifically, using above-mentioned continuous powder transfer device as closed container, it will be added water in hard flour
To material imported into the device and be stirred for, while import saturated steam in the device, the gas in the device
Heated 5 seconds at 120 DEG C of atmosphere temperature, thus carried out humid heat treatment.Amount of water is 20 mass % relative to hard flour.Humid heat treatment
Afterwards, using shelf drying, the hard flour for implementing humid heat treatment is dried after processing, it is dry by implementing using pulverizer
The hard flour of dry processing carries out pulverization process.
Then, enter to be about to the hard flour for implementing humid heat treatment to stir in closed container, while in 110 DEG C of product temperature
The lower indirectly heat dry heat treatment of 60 minutes (the 2nd heats).More specifically, as the closed container with thermal conductivity,
Using the enclosed system cylindrical container with the agitating device being made up of the rotary shaft of hollow structure, pulverization process will be implemented
Hard flour imported into the device, be stirred for the rotary shaft, will be strong while heating steam is supplied in the rotary shaft
110 DEG C of the product temperature of power powder maintains 60 minutes, thus carries out.So obtain the heat treatment wheat flour as target.
[embodiment 1-2]
Except the wheat flour that will implement dry heat treatment (the 2nd heats) is crushed in pin grinding machine, particle diameter is adjusted
Beyond whole to less than 200 μm, operated in the same manner as embodiment 1-1, obtain being heat-treated wheat flour.
[comparative example 1]
In addition to no progress dry heat treatment, operated in the same manner as embodiment 1-1, obtain being heat-treated wheat flour.
[comparative example 2]
Except no carry out humid heat treatment, hard flour is carried out beyond dry heat treatment, grasped in the same manner as embodiment 1-1
Make, obtain being heat-treated wheat flour.
[comparative example 3]
In addition to carrying out humid heat treatment after dry heat treatment, operated in the same manner as embodiment 1-1, obtain heat treatment small
Flour.
[test example 1]
Using embodiment 1-1~1-2 and the heat treatment wheat flour of comparative example 1~3, baking food has been manufactured by following methods
One kind of product is bread as basic food.After obtained bread as basic food is stood into 1 day under room temperature (25 DEG C), by special judging panel's base of 10 people
The mouthfeel of operability and bread as basic food when following metewands have rated bread as basic food manufacture.Evaluation result (is specially commented
Entrust the average mark of 10 people) it is shown in table 1 below.
[manufacture method of bread as basic food]
Stirring in commercially available bread mixer processed (Co., Ltd.'s Dalton systems, universal mixer model 5DM-03-r)
Mix in bowl, input hard flour (Nisshin Flour Milling Co's system, trade name " Camellia ") 340g, evaluation object heat treatment it is small
Flour 60g, salt 8g, granulated sugar 32g, raw yeast (Oriental yeast industry systems " Oriental Yeast ") 9.2g, fermentation food
Product (Oriental yeast industry systems " C Yeast Food ") 0.4g and appropriate amount water, implement mixed processes and have modulated face
Envelope group.Specifically, carried out with low speed after mixing in 4 minutes, to be carried out at high speed mixing in 2 minutes, and then, add 16g grease
Carried out with low speed after mixing in 4 minutes, with high speed kneading 1 minute (pinching into 27 DEG C of temperature).By so obtained bread dough in temperature
After being fermented 1 hour under conditions of 27 DEG C of degree, relative humidity 75%, it is separated into 450g and rounds, using 30 minutes awake face time
After (bench time), bread dough is made bar-shaped, be fitted into bread as basic food mould.Then, final fermentation in 60 minutes is carried out
(under 38 DEG C of temperature, the atmosphere of relative humidity 85%), afterwards at 200 DEG C of temperature baking 30 minutes and obtain bread as basic food.
(operational metewand when bread as basic food is manufactured)
5 points：In whole processes that whole bread as basic food is manufactured, there is no tacky in bread dough, secondary operation adaptability
Well.
4 points：In a part for the process that bread as basic food is manufactured, produce tacky in bread dough, but secondary operation do not have
Problem.
3 points：In whole processes that whole bread as basic food is manufactured, produce tacky in bread dough, but secondary operation do not have
Problem.
2 points：Whole bread as basic food manufacture whole processes in, produced in bread dough it is tacky, at the place of bread dough
If without special attention in reason, then secondary operation is difficult.
1 point：In whole processes that whole bread as basic food is manufactured, tacky serious, the secondary operation difficulty of bread dough.
(metewand of mouthfeel)
5 points：All mouthfeels that fully there is moistening to have chewy texture.
4 points：There are the mouthfeel of chewy texture, but part shortcoming moist feeling and soft feeling sometimes with moistening.
3 points：Somewhat feel moist feeling and have chewy texture sense.
2 points：Moist feeling in entirety and have that chewy texture sense is few, part is wizened.
1 point：It is all excessively soft or wizened.
[embodiment 2-1]
Except replacing hard flour using weak flour (Nisshin Flour Milling Co's system, trade name " Flour "), and will be to wet
The amount of water of wheat flour in heat treatment (the 1st heats) is changed to beyond 5 mass % from 20 mass %, with embodiment 1-1
Similarly operate, obtain being heat-treated wheat flour.
[embodiment 2-2]
Except the wheat flour that will implement dry heat treatment (the 2nd heats) is crushed with pin grinding machine, particle diameter is adjusted
To beyond less than 200 μm, operated in the same manner as embodiment 2-1, obtain being heat-treated wheat flour.
[comparative example 4~6]
Except using weak flour (Nisshin Flour Milling Co's system, trade name " Flour ") come in addition to replacing hard flour, with than
Similarly operated compared with example 1~3, obtain being heat-treated wheat flour.
[test example 2]
Using embodiment 2-1~2-2 and the heat treatment wheat flour of comparative example 4~6, baking food has been manufactured by following methods
One kind of product is pancake (pancake).After obtained pancake is taken care of 1 day in refrigerator, by special judging panel's base of 10 people
The mouthfeel of pancake is have rated in above-mentioned metewand.Evaluation result (average mark of the special people of judging panel 10) is shown in table 2 below
In.
[manufacture method of pancake]
As bakery compound, the roasting thin of the following compositions for being heat-treated wheat flour comprising evaluation object has been manufactured
Cake compound powder.In compound powder 100g, after addition water 95g and shell egg 25g, stirred 60 seconds using whipper, modulation
Dough.The temperature of heating plate is set as 180 DEG C, a surface side of the dough modulated is heated 2 minutes, another surface side is heated
1.5 minutes, obtain pancake.
The composition of pancake compound powder：The mass parts of wheat flour 40, the mass parts of heat treatment wheat flour 20 of evaluation object, shallow lake
The mass parts of powder 5, the mass parts of carbohydrate 25, the mass parts of grease 5, the mass parts of swelling agent 5 (total 100 mass parts).
Claims (4)
1. a kind of manufacture method for being heat-treated wheat flour, it implements humid heat treatment and dry heat treatment to wheat flour successively.
2. the manufacture method of heat treatment wheat flour according to claim 1, wherein, the humid heat treatment is in closed container
In the state of inside there is wheat flour and moisture, the atmosphere temperature in the closed container is set to 100~130 DEG C and by the atmosphere temperature
Degree maintains the processing of 3~60 seconds；
The dry heat treatment is to stir the wheat flour for implementing the humid heat treatment in closed container, while in product temperature
The indirectly heat processing of 1 second~120 minutes at 80~150 DEG C.
3. the manufacture method of heat treatment wheat flour according to claim 1 or 2, wherein, will be real after the dry heat treatment
The particle diameter for having applied the wheat flour of the dry heat treatment is adjusted to less than 200 μm.
4. a kind of manufacture method of bakery compound, the bakery is contained with salt and spice passes through claims 1 to 3
Any one of manufacture method manufacture heat treatment wheat flour, wherein, by the heat treatment wheat flour in the compound
Shared ratio is adjusted to 5~30 mass % in whole wheat flours.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015-011971 | 2015-01-26 | ||
| JP2015011971 | 2015-01-26 | ||
| JP2015-150105 | 2015-07-29 | ||
| JP2015150105 | 2015-07-29 | ||
| PCT/JP2016/051408 WO2016121570A1 (en) | 2015-01-26 | 2016-01-19 | Production method for heat treated wheat flour and production method for bakery food mix |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106998766A true CN106998766A (en) | 2017-08-01 |
Family
ID=56543187
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201680003995.4A Pending CN106998766A (en) | 2015-01-26 | 2016-01-19 | It is heat-treated the manufacture method of wheat flour and the manufacture method of bakery compound |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6649280B2 (en) |
| CN (1) | CN106998766A (en) |
| WO (1) | WO2016121570A1 (en) |
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| CN109287711A (en) * | 2018-09-26 | 2019-02-01 | 江南大学 | A kind of preparation method of roasting-type whole wheat crisp chip |
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| JP6659487B2 (en) * | 2016-07-21 | 2020-03-04 | 日清フーズ株式会社 | Manufacturing method of heat-treated flour |
| JP7019169B2 (en) * | 2017-10-04 | 2022-02-15 | 株式会社日清製粉ウェルナ | How to make a mix for frozen baked goods |
| JP7105558B2 (en) * | 2017-12-05 | 2022-07-25 | 日東富士製粉株式会社 | Pancake batter and pancake mix flour |
| SG11202107885VA (en) * | 2019-03-28 | 2021-08-30 | Fuji Oil Holdings Inc | Wheat flour preparation and method for producing same, and biscuit containing wheat flour preparation and method for producing same |
| WO2021084663A1 (en) * | 2019-10-30 | 2021-05-06 | 株式会社日清製粉グループ本社 | Production method for pregelatinized grain flour |
| KR20220009934A (en) * | 2019-11-15 | 2022-01-25 | 닛신 세이훈 프리믹스 가부시키가이샤 | Process for producing pulverized heat-treated flour, pulverized heat-treated flour and mix for bakery food and method for producing the same |
| KR20230093463A (en) * | 2020-10-30 | 2023-06-27 | 가부시키가이샤 닛신 세이훈 웰나 | Composition for Bakery Foods |
| WO2022230968A1 (en) * | 2021-04-28 | 2022-11-03 | 株式会社日清製粉ウェルナ | Method for producing modified wheat flour, batter material for battered and fried food and method for producing battered and fried food |
| KR20230078946A (en) * | 2021-11-25 | 2023-06-05 | 가부시키가이샤 닛신 세이훈 웰나 | Method for producing heat-treated wheat flour |
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| JP2001346503A (en) * | 2000-06-05 | 2001-12-18 | Nisshin Seifun Group Inc | Heat-treated wheat flour for pancake |
| JP2008193996A (en) * | 2007-02-15 | 2008-08-28 | Nagata Sangyo Kk | Method for producing wheat flour for sponge cake |
| CN101500432A (en) * | 2006-09-15 | 2009-08-05 | 日清食品株式会社 | Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour |
| JP2014060944A (en) * | 2012-09-20 | 2014-04-10 | Nisshin Flour Milling Inc | Manufacturing method of heat treated wheat flour |
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| JP3495859B2 (en) * | 1995-12-15 | 2004-02-09 | 日清フーズ株式会社 | Heat treated durum flour |
| JPH11332454A (en) * | 1998-05-22 | 1999-12-07 | Nisshin Flour Milling Co Ltd | Heat-treated wheat flour |
| JP3850562B2 (en) * | 1998-09-08 | 2006-11-29 | 日清フーズ株式会社 | Biscuits flour composition |
| JP4841360B2 (en) * | 2005-08-26 | 2011-12-21 | 日清製粉株式会社 | Production method of whole wheat flour |
| JP5914252B2 (en) * | 2012-08-16 | 2016-05-11 | 日清製粉株式会社 | Process for producing heat-treated flour |
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- 2016-01-19 JP JP2016571957A patent/JP6649280B2/en active Active
- 2016-01-19 WO PCT/JP2016/051408 patent/WO2016121570A1/en active Application Filing
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| JP2001346503A (en) * | 2000-06-05 | 2001-12-18 | Nisshin Seifun Group Inc | Heat-treated wheat flour for pancake |
| CN101500432A (en) * | 2006-09-15 | 2009-08-05 | 日清食品株式会社 | Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour |
| JP2008193996A (en) * | 2007-02-15 | 2008-08-28 | Nagata Sangyo Kk | Method for producing wheat flour for sponge cake |
| JP2014060944A (en) * | 2012-09-20 | 2014-04-10 | Nisshin Flour Milling Inc | Manufacturing method of heat treated wheat flour |
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| CN109287711A (en) * | 2018-09-26 | 2019-02-01 | 江南大学 | A kind of preparation method of roasting-type whole wheat crisp chip |
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| JPWO2016121570A1 (en) | 2017-11-02 |
| WO2016121570A1 (en) | 2016-08-04 |
| JP6649280B2 (en) | 2020-02-19 |
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