JP2017131190A - 熱処理小麦粉の製造方法、小麦粉組成物の製造方法、並びにパン又は焼菓子の製造方法 - Google Patents
熱処理小麦粉の製造方法、小麦粉組成物の製造方法、並びにパン又は焼菓子の製造方法 Download PDFInfo
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- JP2017131190A JP2017131190A JP2016015992A JP2016015992A JP2017131190A JP 2017131190 A JP2017131190 A JP 2017131190A JP 2016015992 A JP2016015992 A JP 2016015992A JP 2016015992 A JP2016015992 A JP 2016015992A JP 2017131190 A JP2017131190 A JP 2017131190A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 23
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- 238000010438 heat treatment Methods 0.000 claims abstract description 19
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- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
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Abstract
Description
下記表1に示すとおりの所定灰分に調製したフランス産小麦粉を、パドルドラーヤー装置を用いて品温100〜150℃の乾熱条件下に45分間加熱処理して、調製例1〜4の乾熱加熱品を得た。
・外観:/1点;ボリュームが小さく、クープが割れない。/〜/10点;ボリュームが大きく、クープがバランスよく割れる。/
・食味:/1点;味が薄く、穀物臭が強い。/〜/10点;味が濃く、穀物臭が弱く、好ましい味。/
・風味:/1点;香ばしい香りが弱い。/〜/10点;香ばしい香りが強い。/
灰分3.2質量%に調製したフランス産小麦粉を、パドルドラーヤー装置を用いて品温100〜150℃の乾熱条件下に45分間加熱処理して、調製例5の乾熱加熱品を得た。
試験例2に用いた調製例5の乾熱加熱品の調製において、その加熱時間を10分間、30分間、50分間とした以外は、試験例2に用いた調製例5の乾熱加熱品と同様にして、調製例7〜9の乾熱加熱品を得た。
試験例2に用いた調製例5の乾熱加熱品の調製において、加熱処理を乾熱加熱に代えてボックス式蒸し器を用いて品温82℃の湿熱条件下に20秒間加熱処理して、調製例10の湿熱加熱品を得た。
下記表11に示すとおりの所定灰分に調製したカナダ産、日本国内産、又はアメリカ産小麦粉を、パドルドラーヤー装置を用いて品温100〜150℃の乾熱条件下に45分間加熱処理して、調製例11〜14の乾熱加熱品を得た。
Claims (6)
- 灰分が1.0〜4.0質量%のフランス産小麦粉を乾熱加熱処理することを特徴とする熱処理小麦粉の製造方法。
- 前記乾熱加熱処理を、品温100〜150℃で10〜60分間行う、請求項1記載の熱処理小麦粉の製造方法。
- 灰分が1.0〜4.0質量%のフランス産小麦粉を乾熱加熱処理して熱処理小麦粉を得て、該熱処理小麦粉を小麦粉組成物中に0.5〜6質量%含有させることを特徴とする小麦粉組成物の製造方法。
- 前記乾熱加熱処理を、品温100〜150℃で10〜60分間行う、請求項3記載の小麦粉組成物の製造方法。
- 請求項1又は2記載の方法で得られた熱処理小麦粉を用いて、パン又は菓子を製造することを特徴とするパン又は焼菓子の製造方法。
- 請求項3又は4記載の方法で得られた小麦粉組成物を用いて、パン又は菓子を製造することを特徴とするパン又は焼菓子の製造方法。
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Cited By (3)
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JP2019088241A (ja) * | 2017-11-15 | 2019-06-13 | 千葉製粉株式会社 | パン用熱処理小麦粉、パン用ミックス粉、および、パン類の製造方法 |
JPWO2020213120A1 (ja) * | 2019-04-18 | 2020-10-22 | ||
JP2020191848A (ja) * | 2019-05-30 | 2020-12-03 | 昭和産業株式会社 | 菓子類用小麦粉組成物、菓子類用ミックス、および菓子類の製造方法 |
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JP2015043727A (ja) * | 2013-08-28 | 2015-03-12 | 日東富士製粉株式会社 | パン又は焼菓子用小麦粉組成物 |
JP2015050937A (ja) * | 2013-09-05 | 2015-03-19 | 日本製粉株式会社 | 焙焼小麦全粒粉及びこれを含むベーカリー食品 |
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JP2015043727A (ja) * | 2013-08-28 | 2015-03-12 | 日東富士製粉株式会社 | パン又は焼菓子用小麦粉組成物 |
JP2015050937A (ja) * | 2013-09-05 | 2015-03-19 | 日本製粉株式会社 | 焙焼小麦全粒粉及びこれを含むベーカリー食品 |
Non-Patent Citations (1)
Title |
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五訂増補日本食品標準成分表, vol. 2005, JPN6019036445, pages 2 - 1, ISSN: 0004119146 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019088241A (ja) * | 2017-11-15 | 2019-06-13 | 千葉製粉株式会社 | パン用熱処理小麦粉、パン用ミックス粉、および、パン類の製造方法 |
JPWO2020213120A1 (ja) * | 2019-04-18 | 2020-10-22 | ||
WO2020213120A1 (ja) * | 2019-04-18 | 2020-10-22 | 日清フーズ株式会社 | ベーカリー食品用ミックス |
CN113747792A (zh) * | 2019-04-18 | 2021-12-03 | 日清富滋株式会社 | 烘焙食品用混合料 |
JP7254911B2 (ja) | 2019-04-18 | 2023-04-10 | 株式会社日清製粉ウェルナ | ベーカリー食品用ミックス |
JP2020191848A (ja) * | 2019-05-30 | 2020-12-03 | 昭和産業株式会社 | 菓子類用小麦粉組成物、菓子類用ミックス、および菓子類の製造方法 |
JP7357467B2 (ja) | 2019-05-30 | 2023-10-06 | 昭和産業株式会社 | 菓子類用小麦粉組成物、菓子類用ミックス、および菓子類の製造方法 |
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