JP2005168451A - 小麦粉および小麦粉組成物 - Google Patents
小麦粉および小麦粉組成物 Download PDFInfo
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- JP2005168451A JP2005168451A JP2003416037A JP2003416037A JP2005168451A JP 2005168451 A JP2005168451 A JP 2005168451A JP 2003416037 A JP2003416037 A JP 2003416037A JP 2003416037 A JP2003416037 A JP 2003416037A JP 2005168451 A JP2005168451 A JP 2005168451A
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- flour
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- 235000013312 flour Nutrition 0.000 title claims abstract description 81
- 241000209140 Triticum Species 0.000 title claims abstract description 30
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 30
- 239000000203 mixture Substances 0.000 title claims abstract description 25
- 239000002245 particle Substances 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 235000015099 wheat brans Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 238000000034 method Methods 0.000 description 9
- 238000012545 processing Methods 0.000 description 7
- 238000004380 ashing Methods 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000011844 whole wheat flour Nutrition 0.000 description 2
- 241000287127 Passeridae Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- Noodles (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
【解決手段】 平均粒径150〜230ミクロンおよび灰分0.8〜1.2%を有する小麦粉およびその小麦粉を5〜40重量%含有する小麦粉組成物。
【選択図】 なし
Description
しかしながら、これらの方法はふすま由来の栄養価は付与されるが、青臭いふすま臭と共に二次加工適性が悪い欠点を有していた。
この粒径は、日機装株式会社製「マイクロトラック粒径分布測定装置9200FRA」を用いて乾式で測定する。なお平均粒径とは、粒径分布を解析し、計算した「mV(体積平均粒子径)」である(日機装の資料「マイクロトラック粒度分析計測定結果の見方」参照)。
灰分の測定法
あらかじめ恒量にした灰化容器(W0g)に、適量の試料をはかり採り(W1g)、必要な前処理を行ったのち、850〜900℃の温度に達した電気炉に入れ、白色またはこれに近い色になるまで灰化する。灰化後、灰化容器を取り出し、アルミトレイなどの上で温度が200℃近くになるまで放冷してデシケーターに移し、室温に戻したのち秤量し、恒量(W2g)になるまで繰り返す。
上記の方法によって得られた値から次式により灰分(%)を求める。
また本発明の小麦粉、および小麦粉組成物に用いる市販の小麦粉は同一の品種であっても異なる品種のいずれも使用することができる。
小麦を粉砕した再粉砕画分と上がり粉画分を混合して平均粒径190ミクロンおよび灰分1.0%の小麦粉を調製した。
強力粉(「カメリヤ」日清製粉株式会社製商品名)に実施例1で調製した小麦粉を表1に示す割合で均一に混合して小麦粉組成物を調製した。
小麦を粉砕した再粉砕画分と、上がり粉画分を混合して平均粒径170ミクロンおよび灰分0.9%の小麦粉を調製した。
中力粉(「特雀」日清製粉株式会社製商品名)60重量部に実施例7で調製した小麦粉40重量部を均一に混合して小麦粉組成物を調製した。
実施例8で調製した小麦粉組成物50重量部に、さらに中力粉(「薫風」日清製粉株式会社製商品名)50重量部を均一に混合して小麦粉組成物を調製した。
実施例8で調製した小麦粉組成物15重量部にさらに中力粉(「薫風」日清製粉株式会社製商品名)85重量部を均一に混合して小麦粉組成物を調製した。
実施例2〜6で得られた小麦粉組成物70重量部、イースト2.5重量部、イーストフード0.1重量部および水40重量部を低速で2分間、次いで中速で2分間混捏して生地を調製する(捏上げ温度24.0℃)。得られた生地を温度27℃および湿度75%の条件下で4時間発酵させて中種生地を得る。
この中種生地に実施例2〜6で得られた小麦粉組成物30重量部、食塩2重量部、砂糖5重量部、脱脂粉乳2重量部および水25重量部を加えて低速で2分間、中速で2分間、高速で1分間混捏した後ショートニング5重量部を加えた後、さらに中速で3分間、高速で1分間混捏して本捏生地を得る(捏上げ温度28.0℃)。
得られた本捏生地を室温で20分間フロアタイムをとり、次に1個250gに分割した後、20分間ベンチタイムをとる。次にこの生地をU字形に成形して3斤型に6個詰めた後、温度38℃および湿度88%の条件下で45分間ホイロをとった後、温度220℃の条件下で35分間焼成して食パンを得る。
得られた食パンを表2に示す評価基準により10名のパネラーで評価した。その評価結果を示せば表3のとおりである。
実施例8〜10で得られた小麦粉組成物をそれぞれ100重量部用い、これに食塩4重量部および水37重量部を減圧下(−600mmHg)で高速で3分間、低速で7分間混捏した後30分間熟成させて生地を得た。
得られた生地を常法により圧延し最終麺帯厚を3.0mmとした後、切刃(♯9角)で麺線に切出し生うどんを得た。
得られた生うどんを9分間茹でて茹うどんを得た。得られた茹うどんは、いずれも作業性が良好でかつ、優れた弾力性を有し風味も優れていた。
Claims (2)
- 平均粒径150〜230ミクロンおよび灰分0.8〜1.2%を有することを特徴とする、風味に優れた小麦粉。
- 請求項1記載の小麦粉を5〜40重量%含有することを特徴とする、小麦粉組成物。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003416037A JP4136920B2 (ja) | 2003-12-15 | 2003-12-15 | 小麦粉および小麦粉組成物 |
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JP2003416037A JP4136920B2 (ja) | 2003-12-15 | 2003-12-15 | 小麦粉および小麦粉組成物 |
Publications (3)
Publication Number | Publication Date |
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JP2005168451A true JP2005168451A (ja) | 2005-06-30 |
JP2005168451A5 JP2005168451A5 (ja) | 2008-01-31 |
JP4136920B2 JP4136920B2 (ja) | 2008-08-20 |
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JP2003416037A Expired - Lifetime JP4136920B2 (ja) | 2003-12-15 | 2003-12-15 | 小麦粉および小麦粉組成物 |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007014224A (ja) * | 2005-07-05 | 2007-01-25 | Nisshin Flour Milling Inc | 小麦粉および小麦粉組成物 |
JP2007312604A (ja) * | 2006-05-23 | 2007-12-06 | Nippon Flour Mills Co Ltd | 小麦粉およびこれを使用した焼き菓子 |
JP2008148601A (ja) * | 2006-12-15 | 2008-07-03 | Nippon Flour Mills Co Ltd | 小麦粉及びこれを使用したパン類 |
US8133527B2 (en) | 2006-06-16 | 2012-03-13 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
US20120135128A1 (en) * | 2006-12-20 | 2012-05-31 | Francisco Bernardino Castillo Rodriguez | Process for the production of refined whole wheat flour with low coloration |
JP2015159759A (ja) * | 2014-02-27 | 2015-09-07 | 日清製粉株式会社 | 麺類用小麦粉及びその製造方法 |
US11206839B2 (en) | 2017-11-08 | 2021-12-28 | Campbell Soup Company | Stabilized whole grain flour and flour products |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0653227U (ja) * | 1993-01-07 | 1994-07-19 | 関東自動車工業株式会社 | ドアガラス振れ防止構造 |
-
2003
- 2003-12-15 JP JP2003416037A patent/JP4136920B2/ja not_active Expired - Lifetime
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007014224A (ja) * | 2005-07-05 | 2007-01-25 | Nisshin Flour Milling Inc | 小麦粉および小麦粉組成物 |
JP4693121B2 (ja) * | 2006-05-23 | 2011-06-01 | 日本製粉株式会社 | 小麦粉およびこれを使用した焼き菓子 |
JP2007312604A (ja) * | 2006-05-23 | 2007-12-06 | Nippon Flour Mills Co Ltd | 小麦粉およびこれを使用した焼き菓子 |
US8455037B2 (en) | 2006-06-16 | 2013-06-04 | Kraft Food Global Brands Llc | Production of stabilized whole grain flour and products thereof |
US8133527B2 (en) | 2006-06-16 | 2012-03-13 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
US8173193B2 (en) | 2006-06-16 | 2012-05-08 | Kraft Foods Global Brands Llc | Production of stabilized whole grain flour and products thereof |
US8455036B2 (en) | 2006-06-16 | 2013-06-04 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
EP3571928A1 (en) | 2006-06-16 | 2019-11-27 | Intercontinental Great Brands LLC | Production of stabilized whole grain flour and products thereof |
JP4683659B2 (ja) * | 2006-12-15 | 2011-05-18 | 日本製粉株式会社 | 小麦粉及びこれを使用したパン類 |
JP2008148601A (ja) * | 2006-12-15 | 2008-07-03 | Nippon Flour Mills Co Ltd | 小麦粉及びこれを使用したパン類 |
US20120135128A1 (en) * | 2006-12-20 | 2012-05-31 | Francisco Bernardino Castillo Rodriguez | Process for the production of refined whole wheat flour with low coloration |
US8821954B2 (en) * | 2006-12-20 | 2014-09-02 | Bunge Commercial, S.A. de C.V. | Process for the production of refined whole wheat flour with low coloration |
JP2015159759A (ja) * | 2014-02-27 | 2015-09-07 | 日清製粉株式会社 | 麺類用小麦粉及びその製造方法 |
US11206839B2 (en) | 2017-11-08 | 2021-12-28 | Campbell Soup Company | Stabilized whole grain flour and flour products |
Also Published As
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JP4136920B2 (ja) | 2008-08-20 |
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