JP2009011277A - Durum wheat flour having low starch damage amount, and wheat flour composition for yeast fermented food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an yeast fermented food, having superior texture and flavor through improving the secondary processing suitability of durum wheat flour, i.e., improving the dough quality and the quality of product. <P>SOLUTION: The wheat composition for a yeast fermented food contains 20 mass% or higher of durum wheat flour whose damaged starch amount is suppressed to be 9.5 mass% or lower. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to durum flour suitable for yeast fermented food, and yeast fermented food using the flour.

  Ordinary wheat is hexaploid and is called “ordinary wheat”, whereas durum wheat is tetraploid and is called “double grain wheat”. As described above, durum wheat is different in botany from ordinary wheat for strong flour, medium flour, and weak flour. The name “durum” of durum wheat is derived from dur which means “hard” in Latin and contains 60% or more (most of which is 75% or more) of vitreous grains. And the protein content rate exceeds 14% on average, it is a hard wheat with high protein content, and the property of the gluten is also different from other wheat. Durum wheat is a milling process different from normal wheat, and is crushed, sieved, and purified (called the braking process, grading process, and purification process) to produce “semolina” that does not contain bran flakes. obtain. The obtained semolina is pulverized by a pulverization step using a plurality of smooth rolls called a reduction step, and sieved to obtain durum wheat flour.

Durum Semolina has a high protein content, is easy to extrude, and tends to form a mesh in the dough, so boiled and heat-denatured gluten produces a hard and elastic texture, such as spaghetti and macaroni. It has been particularly preferably used for the production of pasta.
On the other hand, durum flour obtained by milling durum wheat has been conventionally used as a substitute for flour derived from ordinary wheat such as bread wheat. However, the flour obtained from durum wheat by the conventional method is inferior in gluten formation ability and produced in spite of having a high protein content comparable to that of bread flour obtained from ordinary wheat. The gluten is excessively extensible and weak in tensile strength. Moreover, the amount of damaged starch is greater than that of normal wheat flour. Therefore, when using durum flour as wheat flour for yeast fermented foods, if you try to increase the amount of it, workability and moldability are poor, and the fragrance and taste are often not able to make use of the characteristics of the original durum wheat. It was difficult to increase the amount.

In recent years, research and development on effective usage of durum flour has become active, and various uses such as pizza, bread, noodles, etc., especially pizza and bread using frozen dough have been proposed (Patent Documents 1 to 9).
However, when it comes to wheat for yeast fermented foods, it is still only used as a partial substitute for ordinary wheat, and it makes full use of the characteristics such as the taste and aroma of the original durum wheat and has good workability. Could not be provided.
Japanese Patent No. 2757486 Japanese Patent No. 2920428 Japanese Patent No. 30683339 JP-A-10-28515 Japanese Patent No. 3667484 Japanese Patent No. 3788671 Japanese Patent No. 3693488 JP 2002-119199 A JP 2003-210098 A

  An object of the present invention is to improve the secondary processing suitability of durum flour conventionally used for yeast fermented foods, that is, improve the dough properties and product quality, and provide a yeast fermented food having a good texture and aroma It is to be.

  As a result of intensive studies to solve the above problems, the present inventors have found that durum wheat is extremely hard, unlike ordinary ordinary wheat, so when pulverizing the semolina fraction to obtain durum flour, It came to mind that it was causing an overgrinding state. And in ordinary wheat, the grain of wheat is easily crushed even with weak force, so there is no problem of overgrinding, but in the case of hard durum wheat, the semolina fraction is not easily crushed, so it is more than necessary. As a result, a strong pressure is applied to the flour grains for a long time. Therefore, the starch grains contained in the wheat flour are crushed, the amount of damaged starch is increased, and the gluten activity is reduced, which causes the workability and texture to be significantly impaired when used for the production of yeast fermented food. I thought and repeated various studies to prove the correctness of the reasoning. In other words, the amount of damaged starch in the durum flour is reduced by devising the type of roll and the rotation speed ratio in the reduction process, or by changing to another grinding method, thereby suppressing the over-milled state of the durum flour. It was found that by controlling to 5% by mass or less, workability and texture could be remarkably improved when used for production of yeast fermented food, which was a problem of conventional durum flour.

The present invention has been made based on the above findings, and provides a durum flour in which the amount of damaged starch is suppressed to 9.5% by mass or less, and a wheat flour composition for yeast fermented foods containing 20% by mass or more of the flour. Thus, the above-described problems are solved.
That is, the present invention is as described below.
(1) Durum wheat flour having a damaged starch content of 9.5% by mass or less.
(2) A flour composition for yeast fermented foods, comprising 20% by mass or more of the durum flour according to (1) in whole flour.
(3) A yeast fermented food product comprising the flour composition for yeast fermented food product according to (2).

  By using a wheat flour composition containing 20% by mass or more of the durum wheat flour of the present invention in whole flour, it is excellent in mixing resistance and workability at the time of division / molding, and also has good taste and aroma along with the internal phase and texture. Yeast fermented foods such as bread can be provided. The durum flour of the present invention is very useful as a raw material for yeast fermented foods such as bread.

The durum wheat of the present invention may be any of Canadian durum wheat, American durum wheat, dessert durum wheat, etc. as a raw material wheat, or a mixture thereof.
The durum wheat of the present invention is characterized in that the amount of damaged starch is suppressed to 9.5% by mass or less. Preferably, the amount of damaged starch is 8.0 to 6.0 mass%, more preferably 7.0 to 8.0 mass%. If the amount of damaged starch is more than 9.5% by mass, the object of the present invention may not be achieved, and the suitability for secondary processing (dough properties, product quality) may not be improved.
“Damaged starch” refers to a state in which a portion of the starch contained in the wheat flour has been mechanically damaged and the starch granules have been destroyed, and in particular, pulverized with a smooth roller roll spaced apart. Then, it becomes easy to receive damage, and damaged starch content increases. Since this damaged starch is related to the water permeability of starch granules and the ability to bind to enzymes, it may be quantified as water absorption or fermentation power. Generally, hard wheat flour has a higher amount of damaged starch than soft wheat flour. The water-absorbing capacity of damaged starch appears to be about three times the dry weight, which is much greater than the water-absorbing capacity (1/3) of healthy starch. In addition, the amount of damaged starch of conventional durum wheat flour was 10.5 to 12% by mass.
In the present invention, the amount of damaged starch is typically determined according to AACC Method 76-31 by decomposing only damaged starch contained in the sample into maltosaccharide and limit dextrin with mold-derived α-amylase, and then with amyloglucosidase. Although it can be measured by degrading to glucose and quantifying the produced glucose, a commercially available kit (for example, Starch Damage Assay Kit manufactured by MegaZyme) may be used.

The particle size of the durum wheat flour of the present invention is such that the average particle size is in the range of 60 to 100 μm, and the particle size portion of 200 μm or less is 90% or more, preferably 95% by mass or more, more preferably 100% by mass. .
In the present invention, in order to determine the average particle size of durum flour, the particle size distribution of durum flour may be measured. This particle size distribution can be measured by a dry method using, for example, “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. The particle size frequency is the “detection frequency ratio” calculated by analyzing the particle size distribution (see the document “How to Read Microtrack Particle Size Analyzer Measurement Results” attached to the above-mentioned apparatus 9200FRA manufactured by Nikkiso Co., Ltd.) ).

A preferred method for producing durum flour having a damaged starch content of 9.5% by mass or less will be described below.
First, durum wheat grains carefully selected according to a conventional method are hydrated and tempered, and then the conditioned wheat grains are separated into semolina fractions according to a conventional method by a breaking process, a grading process, and a purification process. Get. The semolina fraction is pulverized in a reduction process to obtain durum flour.
In a preferred embodiment of the present invention, each step until obtaining the semolina fraction is performed according to a conventional method, but the grinding in the reduction step performed on the semolina fraction is performed by any of the following methods (1) to (3): Apply alone or in combination.
(1) A part or all of the plurality of smooth surface rolls used in the reduction process is changed to a conspicuous roll (number of eyes: 8 to 32 eyes / inch). (2) In some or all pairs of the plurality of smooth surface rolls, the rotational speed ratio of the smooth surface rolls is reduced. The normal rotation ratio of 1.25 to 1.5: 1 is preferably 1.10 to 1.20: 1. (3) A part or all of the plurality of smooth rolls is changed to an impact pulverizer that does not increase the amount of damaged starch.

The wheat flour composition for yeast fermented food according to the present invention is a wheat flour composition containing 20% by mass or more of durum flour in which the amount of damaged starch is 9.5% by mass or less, preferably 8.0 to 6.0% by mass. is there.
The blending ratio of durum wheat with the damaged starch amount suppressed to 9.5% by mass or less may be 20% by mass or more, depending on the type and form of yeast fermented food, desired flavor and texture, A preferable blending ratio can be appropriately determined.

  The wheat flour composition for yeast fermented food according to the present invention is a normal flour (strong flour, semi-strong flour, medium flour, durum flour, durum semolina as cereal flour other than durum flour having a damaged starch amount of 9.5% by mass or less. Etc.) In addition to rice flour, corn flour, barley flour, etc .; tapioca starch, corn starch, waxy corn starch, starch such as wheat starch and the like, α-ized, etherified, esterified, acetylated, crosslinked, etc. Processed starches can be blended as appropriate. Furthermore, raw materials usually used for the production of yeast fermented foods such as egg powder; thickeners; fats and oils; emulsifiers; inorganic salts such as salt; gluten;

  Moreover, the yeast fermented food as used in the field of this invention is the food fermented using yeast, and means breads, pizzas, confectionery, a Chinese bun, etc. Moreover, as means for producing these yeast fermented foods, any of normal baking, steaming, microwave cooking, etc. may be used. Moreover, the form is not specifically limited, such as a product that can be eaten as it is, a frozen product, and a refrigerated product. About frozen goods and refrigerated goods, you may reheat (range up) with a microwave oven, and may reheat with a steamer, oven, etc.

  Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

[Production Example 1]
In a normal durum wheat milling process, a semolina fraction having a particle size of about 200 to 1400 μm was fractionated from the braking process, the grading process, and the purification process. Instead of pulverizing the obtained semolina fraction with a smooth surface roll in the reduction step, after pulverizing using an impact-type fine pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron), the average particle size was determined according to a conventional method (sieving). A durum flour having a portion of about 80 μm and a particle size of 200 μm or less of 100% by mass was obtained.

[Production Example 2]
In the reduction step in Example 1, after pulverizing using a sharpening roll (number of eyes: 19 eyes / inch) instead of an impact type fine pulverizer, the average particle diameter was about 75 μm according to a conventional method (sieving), and A durum flour having a particle size of 200 μm or less was 100% by mass.

[Comparative Production Example 1]
In a normal durum wheat milling process, a semolina fraction having a particle size of about 200 to 1400 μm was fractionated from the braking process, the grading process, and the purification process. In the reduction step, the obtained semolina fraction was pulverized with a smooth surface roll according to a conventional method, and the average particle size was about 80 μm and the portion having a particle size of 200 μm or less was 100% by mass according to a conventional method (screening). Durum flour was obtained.

[Test Example 1]
The amount of damaged starch in the durum flour obtained in Production Examples 1 and 2 and Comparative Production Example 1 was measured using a commercially available kit (manufactured by MegaZyme, Starch Damage Assay Kit).
Specifically, an α-amylase solution (derived from Aspergillus oryae, 50 unit / ml) is added to 100 mg of each durum wheat flour, followed by vigorous stirring, followed by treatment at 40 ° C. for 10 minutes. Next, 5 ml of dilute hydrochloric acid (0.2% v / v) is added to stop the reaction, and centrifugation (3,000 rpm, 5 minutes) is performed to obtain a supernatant. After adding amyloglucosidase solution (derived from Aspergillus niger, 2 unit / 0.1 ml) to 0.1 ml of this supernatant and treating at 40 ° C. for 20 minutes, the absorbance was measured at 510 nm, and the amount of damaged starch was calculated from the obtained absorbance. did.

Moreover, using the durum wheat flour obtained in each of the production examples and comparative production examples, a production experiment of bread that is a typical yeast fermented food was performed as each of the following examples and comparative examples.
Table 1 shows the amount of damaged starch of durum wheat used in each example and comparative example, and the blending amount in the wheat composition.

[Example 1]
100 parts by weight of durum wheat flour obtained in Production Example 1, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 2 parts by weight of salt, 6 parts by weight of sugar, 2 parts by weight of skim milk powder and the amounts shown in Table 2 After adding water and mixing for 4 minutes at low speed and for 5 minutes at medium speed, 6 parts by weight of shortening was added, and then kneading for 6 minutes at low speed and 2 minutes at medium speed to obtain bread dough (raised temperature 27. 0 ° C).
The resulting dough was fermented for 60 minutes at room temperature, then divided into 260 g pieces and then benched for 20 minutes. Next, after forming this dough and filling two pieces into a bowl, after taking a proof for 45 minutes under conditions of a temperature of 38 ° C. and a humidity of 85%, the bread is baked for 30 minutes at a temperature of 210 ° C. Got.
The obtained bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 3. The evaluation results are shown in Table 2.

[Example 2]
Except that the durum flour obtained in Production Example 2 was used, bread was produced in the same manner as in Example 1 and evaluated in the same manner as in Example 1.

[Example 3]
Instead of 100 parts by mass of durum flour of Production Example 2, a flour composition comprising 80 parts by mass of durum flour obtained in Production Example 2 and 20 parts by mass of commercially available flour for bread (“Million” manufactured by Nissin Flour Milling) was used. In the same manner as in Example 1 above, bread was produced and evaluated in the same manner as in Example 1.

[Example 4]
Instead of 100 parts by mass of durum flour of Production Example 2, a flour composition comprising 50 parts by mass of durum flour obtained in Production Example 2 and 50 parts by mass of commercially available bread flour (“Million” manufactured by Nissin Flour Milling) was used. In the same manner as in Example 1 above, bread was produced and evaluated in the same manner as in Example 1.

[Example 5]
Instead of 100 parts by weight of Durum flour of Production Example 2, a flour composition comprising 20 parts by weight of Durum flour obtained in Production Example 2 and 80 parts by weight of commercially available bread flour (“Million” manufactured by Nissin Flour Milling) was used. In the same manner as in Example 1 above, bread was produced and evaluated in the same manner as in Example 1.

[Comparative Example 1]
Except that the durum flour obtained in Comparative Production Example 1 was used, bread was produced in the same manner as in Example 1 and evaluated in the same manner as in Example 1.

  In view of the above evaluation results, when 20% or more of the durum flour of the present invention is used in the whole flour, it is not only excellent in mixing resistance and action at the time of division / molding, but also in the inner phase of the obtained bread It was shown that a soft and mouth-feeling texture was obtained, and a bread with a rich and savory taste was obtained.

Claims (3)

Durum flour having a damaged starch content of 9.5% by mass or less. A wheat flour composition for yeast fermented foods, characterized in that the durum flour according to claim 1 is contained in the whole flour by 20% by mass or more. A yeast fermented food product comprising the flour composition for a yeast fermented food product according to claim 2.