JP2015050937A - Roasted whole grain wheat flour, and bakery food product containing flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide roasted whole grain wheat flour for use in bakery food products for improvement in the taste and texture, a flour mix which contains the flour for use in bakery food products, and bakery food products using the flour or the flour mix.SOLUTION: The roasted whole grain wheat flour is made by whole grain wheat flour at a product temperature of 145 to 180°C for 5 to 20 minutes, having a volume frequency of 70% or more for a dry heat treating grain size of 100 μm or less, and a grain size of 30 μm or more and 80 μm or less for a volume frequency of 50%. The flour mix for use in bakery food products contains the flour. The bakery food products use the flour or the flour mix.

Description

  The present invention relates to roasted whole wheat flour and a bakery food containing the same.

Most of the commercially available wheat flour is produced by removing the wheat skin and the germ in the milling process, but whole wheat flour pulverized without removing the bran or germ is also used.
Whole wheat flour is rich in vitamins, minerals, dietary fiber, etc., but it contains bran and germ, so it has a bran odor and an agglomerate and lacked deliciousness.
In order to improve the poor texture of wheat bran odor, egumi, and tongue,
After coarsely pulverizing the wheat grain, it is classified and separated into a fraction less than a specific particle size and a fraction larger than the particle size, and the fraction larger than the particle size is finely pulverized with an impact pulverizer, and the fine pulverization obtained A method for producing whole wheat flour is known in which a product is classified again and mixed with a fraction less than the above specific particle size (see, for example, Patent Document 1).
In addition, after coarsely pulverizing the wheat grain, it is classified and separated into a fraction less than a specific particle size and a fraction larger than the particle size, and the fraction larger than the particle size is subjected to wet heat treatment and then finely pulverized with an impact pulverizer. A method for producing whole wheat flour is known in which the finely pulverized product obtained is classified again and mixed with a fraction having a particle size smaller than the above specific particle size (see, for example, Patent Document 2).
On the other hand, as a method for roasting wheat flour, a method for producing roasted flour is known in which wheat flour or raw material flour composed of wheat flour and starch is roasted for 50 to 150 minutes under the condition of a product temperature of 110 to 160 ° C. ( For example, see Patent Document 3).

JP 2007-61813 A JP 2007-82541 A JP 2002-345421 A

  An object of the present invention is to provide roasted whole wheat flour that can improve the flavor and texture when used in bakery foods, a mixed powder for bakery foods containing the same, and a bakery food using these.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have baked whole wheat flour obtained by roasting whole wheat flour prepared to a specific particle size at a specific product temperature and time. The present inventors have found that the flavor and texture of food can be improved and have completed the present invention.
Therefore, the present invention is a roasted wheat flour having a volume frequency of 70 μm or more and a particle size of 50% or more and a particle size of 30 μm or more and 80 μm or less of a particle size of 100 μm or less, which is dry heat-treated for 5 to 20 minutes at a product temperature of 145 to 180 ° C. Whole wheat flour, mixed powder for bakery food containing the same, and bakery food using these.

  Bakery foods using the whole wheat flour of the present invention have reduced bran odor and savory taste, are fragrant, have a crisp texture in bread and confectionery, and have less powdery odor and pasteiness in takoyaki and okonomiyaki As a result, the mouth feels good and the surface is crisp and a favorable texture is obtained.

Hereinafter, the present invention will be described in detail.
The type of wheat used as the raw material for the whole wheat flour for the roasted wheat whole wheat flour of the present invention is not particularly limited, and, depending on the target product, thin wheat or strong wheat, etc., alone or in combination. Can be used.
The method for producing the whole wheat flour as a raw material can be carried out by an impact pulverization method as in the case of conventional whole wheat flour, and the particle size can be prepared by adjusting the number of rotations of the rotor.
In the pulverization step, for the purpose of improving the pulverization efficiency, the coarse particle fraction and the fine particle fraction may be separated and pulverized separately.
The whole grain flour of the roasted wheat of the present invention has a volume frequency of 70% or more with a particle size of 100 μm or less and a particle size with a volume frequency of 50% of 30 μm or more and 80 μm or less, but this particle size is generally 100 μm or less of the whole wheat flour commercially available. Compared to the case where the volume frequency is 35% or more and the particle size of the volume frequency 50% is about 150 μm, it is fine.
When the volume frequency with a particle size of 100 μm or less is less than 70%, that is, when it is coarse, there is a bran odor or puffiness, which is not preferable.
Further, even when the volume frequency with a particle size of 100 μm or less is 70% or more, if the particle size with a volume frequency of 50% is less than 30 μm, that is, if it is fine, it is not preferable because the texture is poor and the burnt odor tends to occur. .
The particle size of the present invention is a value measured by the microtrack method (laser diffraction / scattering method), and the volume frequency is the total particle volume of the particle volume of each particle size based on the particle size distribution measured by the volume reference distribution. The ratio (%) with respect to.
The volume frequency of 50% refers to the particle size when the particle volume accumulated from small particles becomes half of the total particle volume.
The volume frequency is a value approximating the mass distribution when sieving.
For this measurement, a conventionally known measuring machine (for example, a laser particle size analyzer, manufactured by EEEDS & NORTHUP) can be used.

The roasting method of the whole wheat flour of the present invention is not limited to the roasting method as long as dry heat treatment can be performed at an article temperature of 145 to 180 ° C. for 5 to 20 minutes, and a method conventionally used for producing roasted wheat flour. Can be used.
For example, it can be performed by a reel oven, a torus disk or the like.
In the roasting method of the present invention, the balance between the product temperature and the heating time is important, and it is not possible to obtain a whole grain of roasted wheat having the desired quality even at a short time at high temperature or at a long time at low temperature.
If the product temperature is less than 145 ° C, there is a powdery odor, and if it exceeds 180 ° C, a burning odor is generated, which is not preferable.
If the heating time is less than 5 minutes, the treatment is not sufficient, and if it exceeds 20 minutes, a burning odor is generated, which is not preferable.

Although the roasted wheat whole grain flour of the present invention can be used in the same manner as conventional roasted wheat flour, it is preferable to use 5% by weight or more and 15% by weight or less of the flour to be used with the roasted wheat whole grain flour of the present invention.
If the blending amount is less than 5% by mass, the effect of the whole roasted wheat flour of the present invention cannot be sufficiently exerted, and if it exceeds 15% by mass, a tendency to go out appears.

The whole wheat flour of the present invention can be preferably used for a bakery food including a baking step, and examples thereof include bread, confectionery, takoyaki, okonomiyaki, hot cake, and crepe.
Moreover, it can mix | blend and use for these mixed flours for bakery foods similarly to the conventional roasted wheat flour.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Examples 1-7, Comparative Examples 1-7] Muffins Whole wheat flour obtained by pulverizing strong wheat with an impact pulverizer was roasted using a reel oven under the roasting conditions shown in Table 1. A whole wheat flour was obtained.
As for the particle size of the obtained whole wheat flour, the volume frequency with a particle size of 100 μm or less was 74.4%, and the particle size with a volume frequency of 50% was 54.5 μm.
75 parts by mass of granulated sugar were added separately to 80 parts by mass of creamed butter, and mixed with a vertical mixer at a low speed of 1 minute and at a medium speed of 5 minutes.
The mixture was mixed at high speed for 5 minutes while adding 86 parts by mass of whole eggs.
To this, 90 parts by weight of weak wheat flour, 10 parts by weight of the whole roasted wheat flour and 1 part by weight of baking powder were added and mixed at a low speed for 1 minute to obtain a muffin dough.
80 g of the dough was put in a muffin cup, baked in an oven at 180 ° C. for 30 minutes, taken out from the oven, and taken up with a rough heat, and then wrapped in a plastic bag.
The following evaluation criteria were evaluated by 10 panelists on the following day.
The obtained evaluation results (average values) are shown in Table 1.
In addition, the comparative example 7 is the example which replaced with the whole wheat flour and used the whole wheat flour which has not been roasted.
<Flavor>
5 points Strong and very good 4 points Fragrant and good 3 points Normal 2 points Powdery and sour, slightly burnt or slightly bad 1 point Very powdery and sour, or burnt and bad <Texture>
5 points Good crispness 4 Very good crispness 3 points Normal 2 points Insufficient crispness 1 point Very poor crispness

[Examples 8 to 9, Comparative Examples 8 to 10] Muffin Evaluation was performed in the same manner as in Example 1 except that the pulverization conditions were changed and the particle sizes shown in Table 2 were adjusted.
The evaluation results (average value) obtained are shown in Table 2.

[Examples 10-16, Comparative Examples 11-17] Hard roll Whole wheat flour obtained by pulverizing strong wheat with an impact pulverizer was roasted under the roasting conditions shown in Table 3 using a reel oven. A whole wheat flour was obtained.
As for the particle size of the obtained whole wheat flour, the volume frequency with a particle size of 100 μm or less was 74.4%, and the particle size with a volume frequency of 50% was 54.5 μm.
Strong wheat flour 95 parts by weight, roasted whole wheat flour 5 parts by weight, salt 2 parts by weight, malt syrup 0.3 parts by weight, vitamin C 0.1 parts by weight, dry yeast 0.6 parts by weight, water 66 parts by weight The dough was mixed with a mixer for 5 minutes at low speed and for 3 minutes at medium speed to make a dough. This dough was fermented at 27 ° C. for 120 minutes, punched, and further fermented for 60 minutes.
The fermented dough was divided into 50 g, rounded, shaped by taking a bench time at 25 ° C. for 25 minutes, placed in a proofer at 30 ° C. and 75% humidity, and further fermented for 70 minutes.
After fermentation, it was baked in an oven set at 240 ° C. for 15 minutes and allowed to cool, and then evaluated by 10 panelists according to the following evaluation criteria.
The obtained evaluation results (average values) are shown in Table 3.
In addition, the comparative example 17 is an example using the whole wheat flour which has not been roasted instead of the whole wheat flour.
<Flavor>
5 points Strong and very good 4 points Fragrant and good 3 points Normal 2 points Powdery and sour, slightly burnt or slightly bad 1 point Very powdery and sour, or burnt and bad <Texture>
5 points Good crispness 4 Very good crispness 3 points Normal 2 points Insufficient crispness 1 point Very poor crispness

[Examples 17 to 23, Comparative Examples 18 to 24] Takoyaki Whole wheat flour obtained by pulverizing strong wheat with an impact pulverizer was roasted under the roasting conditions shown in Table 3 using a reel oven. A whole wheat flour was obtained.
As for the particle size of the obtained whole wheat flour, the volume frequency with a particle size of 100 μm or less was 74.4%, and the particle size with a volume frequency of 50% was 54.5 μm.
A dough was obtained by mixing 95 parts by weight of weak wheat flour, 5 parts by weight of the whole roasted wheat flour, 5 parts by weight of sugar, 2 parts by weight of salt, 25 parts by weight of whole eggs, and 300 parts by weight of water with a whipper until uniform. .
The dough and the octopus were placed in a takoyaki machine set at 200 ° C. and heated for 15 minutes while rotating to obtain takoyaki.
After taking rough heat, evaluation was performed by the following evaluation criteria by 10 panelists.
The obtained evaluation results (average values) are shown in Table 4.
In addition, the comparative example 24 is an example which replaced with the whole wheat flour and used the whole wheat flour which has not been roasted.
<Flavor>
5 points Strong and very good 4 points Fragrant and good 3 points Normal 2 points Powdery and sour, slightly burnt or slightly bad 1 point Very powdery and sour, or burnt and bad < Internal texture>
5 points Melting in the mouth is very good 4 points Slightly in the mouth slightly melting 3 points Normal 2 points Slightly sticky mouth melting is slightly inferior slightly worse 1 point
5 points Crisp and strong 4 points Crisp and good 3 points Normal
2 points Little crunchy and slightly bad 1 point No crunchy and bad

Claims (3)

  Whole wheat flour having a volume frequency of 70% or more and a particle size of 50% or more and a particle size of 50% or more and a particle size of 30 to 80 μm obtained by dry heat-treating the whole wheat flour at a product temperature of 145 to 180 ° C. for 5 to 20 minutes.   Mixed powder for bakery foods containing the whole roasted wheat flour according to claim 1. A bakery food using the whole wheat flour of roasted wheat according to claim 1.