JP2020162593A - Composition for yeast fermented bakery food, frozen dough for yeast fermented bakery food, and production method of yeast fermented bakery food - Google Patents

Abstract

To provide a technique contributing to quality improvement of a bakery product mainly using whole wheat flour.SOLUTION: A composition for a yeast fermented bakery food contains whole wheat flour, vital gluten, and reduction-treated vital gluten, and has a content of the whole wheat flour of 70 mass% or more with respect to the total mass of grain flour and starch. Frozen dough for a yeast fermented bakery food contains whole wheat flour, vital gluten, reduction-treated vital gluten, and yeast, and has a content of the whole wheat flour of 70 mass% or more with respect to the total mass of grain flour and starch. A production method of a yeast fermented bakery food uses the composition for a yeast fermented bakery food or the frozen dough for a yeast fermented bakery food.SELECTED DRAWING: None

Description

The present invention relates to a composition for a bakery product preferably used for a bakery product such as bread using whole wheat flour, a frozen dough for the bakery product, and a method for producing the bakery product using these.

Wheat flour, which is the main raw material for general bread, is produced by removing the exodermis (bran) and germ from wheat and then crushing the endosperm portion. Residues (bran components) such as wheat bran hulls and germs are richer in dietary fiber, minerals, vitamins, etc. than the endosperm portion of wheat. Therefore, it is possible to increase the nutritional value of bakery products such as bread by using whole grain flour obtained by crushing all of the bran component, wheat hull, endosperm, and germ instead of wheat flour. In bakery products such as bread, which is the staple food, there is a high demand for products that use whole grain flour instead of wheat flour.

However, in the production of bakery products using whole grain flour, especially bread, the higher the amount of whole grain flour and the smaller the amount of wheat flour, the more the formation of gluten derived from wheat protein is suppressed, so that the skeleton formation of the dough is formed. There was a problem that it became defective and the dough did not have volume. There is also a problem that the handleability of the fabric is inferior. Furthermore, the texture of the bakery product obtained is also lumpy, and there is a problem that it is difficult to obtain a soft texture. In fact, until now, it has been considered impractical to produce bread from dough that is 100% whole grain and does not contain wheat flour.

In Patent Document 1 (Japanese Unexamined Patent Publication No. 2011-229497), a mixture of flour other than flour, a mixed flour composed of wheat flour; a yeast for bread; and an appropriate amount of water to be mixed is fermented, and the natural fermented product obtained is , Wheat flour, and a mixing appropriate amount of water are further added, mixed, and fermented to produce a fermented bread seed (claim 1 of Patent Document 1). And Patent Document 1 describes that the flour or grain is whole wheat flour (Claim 2 of Patent Document 1) and vital gluten (paragraph 0040 of Patent Document 1) as an example of an additive used at the time of preparing the dough. ing.

Further, Patent Document 2 (Japanese Unexamined Patent Publication No. 60-118138) discloses a whole wheat flour bread mix that can easily produce high quality whole wheat flour bread at home. Such whole flour bread mixes include a. Fine-grained whole grain flour of stone mill, b. Vital gluten by weight of about 2 to about 10% based on the weight of the mix, c. Approximately 2 to approximately 3.5% sucrose by weight based on the weight of the mix, d. A fast-growing whole wheat baking mix containing about 2 to about 3.5% dextrose by weight based on the weight of the mix and having a ratio of dextrose to sucrose of about 0.57 to about 1.75. It is described (Claim 1 of Patent Document 2).

Further, Patent Document 3 (Japanese Unexamined Patent Publication No. 2008-148601) discloses wheat flour for producing breads having excellent flavor and texture by using wheat flour having a large amount of bran component. As such wheat flour, bread flour having an ash content of 1.0% by mass or less, which is obtained by milling hard wheat and containing a particle size fraction of 125 μm or more and less than 200 μm in an amount of 25% by mass or more and 80% by mass or less, is described. (Claim 1 of Patent Document 3).

Japanese Unexamined Patent Publication No. 2011-229497 Japanese Patent Application Laid-Open No. 60-118138 Public Relations Japanese Unexamined Patent Publication No. 2008-148061

In bakery products mainly using whole wheat flour, the problem associated with a small amount of wheat flour was solved to some extent by adding gluten derived from wheat (particularly Patent Document 2). However, as a result of the examination by the present inventors, there has been a problem that vital gluten alone is too elastic and the dough has poor extensibility, is easily torn, and is inferior in machinability. Further, there is a problem that the effect of improving the taste and texture of the bakery product obtained by baking the dough is poor.

Therefore, it is an object of the present invention to produce a bakery product mainly composed of whole wheat flour, which is associated with a small amount of wheat flour or no wheat flour, which is associated with poor machineability of the dough. It is an object of the present invention to provide a composition for a bakery product, a frozen dough for a bakery product, and a method for producing the bakery product, which can eliminate the bad taste and texture of the bakery product.

In order to achieve the above object, the first of the present invention contains whole wheat flour, vital gluten, and reduced-treated vital gluten, and the content of the whole wheat flour is 70 mass per total mass of flour and starch. % Or more, the composition for the yeast fermented bakery food product is provided.

In the yeast fermented bakery food composition of the present invention, it is preferable that the whole wheat flour is a whole wheat flour obtained by grinding with a stone mill.

Further, in the above composition, the maltose value of the whole wheat flour is preferably in the range of 220 to 320.

Further, in the above composition, the content of the whole wheat flour is preferably 100% by mass per the total mass of the flour and starch.

Further, in the above composition, it is preferable to contain 1 to 8 parts by mass of the vital gluten and 1 to 8 parts by mass of the reduction-treated vital gluten with respect to 100 parts by mass of the total of the flour and starch.

On the other hand, the second aspect of the present invention provides a method for producing a yeast-fermented bakery food, in which a bakery dough is prepared using the yeast-fermented bakery food composition, and the dough is yeast-fermented, molded, and baked. Is.

Further, the third aspect of the present invention contains whole wheat flour, vital gluten, reduced-treated vital gluten, and yeast, and the content of the whole wheat flour is 70% by mass or more per the total mass of the flour and starch. It provides frozen dough for yeast fermented bakery foods.

In the frozen dough for yeast fermented bakery foods of the present invention, it is preferable that the whole wheat flour is the whole wheat flour obtained by grinding with a stone mill.

Further, in the frozen dough, the maltose value of the whole wheat flour is preferably in the range of 220 to 320.

Further, in the frozen dough, the content of the whole wheat flour is preferably 100% by mass per the total mass of the flour and starch.

Further, in the frozen dough, it is preferable to contain 1 to 8 parts by mass of the vital gluten and 1 to 8 parts by mass of the reduction-treated vital gluten with respect to 100 parts by mass of the total of the flour and starch.

Further, in the above-mentioned frozen dough, it is preferable that the frozen dough further contains honey-containing sugar.

Further, in the frozen dough, it is preferable that the frozen dough contains 3 to 30 parts by mass of the molasses with respect to a total of 100 parts by mass of the flour and starch.

Further, in the above-mentioned frozen dough, it is preferable that the frozen dough further contains honey.

Further, in the frozen dough, the frozen dough preferably contains 2 to 20 parts by mass of the honey with respect to 100 parts by mass of the total of the flour and starch.

Furthermore, the fourth aspect of the present invention is to provide a method for producing a yeast-fermented bakery food, in which the frozen dough for the yeast-fermented bakery food is yeast-fermented, molded, and baked.

According to the present invention, by using two types of gluten, vital gluten and reduced-treated vital gluten in combination, even when the whole wheat flour is contained in an amount of 70% or more, the elasticity of the dough is not too strong and the extensibility is improved. It is improved, is not easily torn, and can improve machinability. Also, the dough has volume. Further, the taste and texture of the bakery product obtained by baking the dough are also improved.

The yeast fermented bakery food composition of the present invention contains whole wheat flour, vital gluten, and reduced-treated vital gluten, and contains 70% by mass or more of whole wheat flour with respect to the total mass of grain flour and starch. A composition for bakery foods.

In the present invention, 70% by mass or more of whole wheat flour is used with respect to the total mass of flour and starch. Thereby, the yeast fermented bakery food composition of the present invention can be used to prepare a yeast fermented bakery food rich in nutrients such as bran components. If the content of whole wheat flour with respect to the total mass of flour and starch is less than 70% by mass, the effect of increasing the nutritional value of bakery products such as bread becomes poor. The content of whole wheat flour is preferably 70% by mass or more, more preferably 100% by mass, based on the total mass of the flour and starch.

The whole wheat flour used in the present invention is preferably obtained by grinding with a stone mill. The whole grain flour obtained by grinding with a stone mill has a wide particle size distribution, which improves the workability of producing yeast fermented bakery foods such as bread. In addition, the whole grain flour obtained by grinding with a stone mill is carefully prepared by hand and is preferred by consumers. As an apparatus for grinding wheat with a stone mill, for example, a stone mill mill, a mascoroider, or the like can be used.

The description "obtained by stone milling" is a methodical expression, but the properties of whole wheat flour differ depending on the crushing method. For example, those that have been ground with a stone mill and those that have been crushed by an impact crushing method. The physical properties such as the particle size distribution and the maltose value, which will be described later, are different from the above. However, analyzing the difference and expressing it as a physical property value requires a lot of labor, time, and cost because it is necessary to carry out various experiments and compare the analysis results, so it is not practical. Absent.

However, the whole wheat flour used in the present invention is not limited to the one obtained by milling with a stone mill, and for example, the whole grain flour crushed by the impact crushing method can also be used in the present invention.

According to the conventional general technical knowledge in this field, when the total mass of wheat flour is 70% by mass or more with respect to the total mass of flour and starch, it is not possible to produce bread by a usual method due to insufficient volume and insufficient extensibility. It was difficult. However, the present invention overcomes such technical problems and consumes even when the whole wheat flour is 70% by mass or more, particularly 100% by mass of the whole wheat flour, by using the vital gluten and the reduction-treated vital gluten together. It enables the production of yeast fermented bakery foods such as bread, which are preferred by people.

Vital gluten used in the present invention is a structure of yeast fermented bakery foods such as bread, which develops in the dough with the formation of SS bonds of thiol groups of wheat protein when wheat flour and water are kneaded. A component that forms the skeleton. Specifically, the main constituent is a complex of wheat protein gliadin and glutenin, and the total protein content thereof is typically 60 to 95% by mass, and more typically 65 to 90% by mass. %, More typically 70-85% by weight of wheat protein content. Vital gluten is usually distributed on the market as a powder product, and when the powder product is returned to water or the like, it exhibits dough-like extensibility and elasticity.

Vital gluten can be obtained by washing away water-soluble components such as starch from a dough obtained by kneading wheat flour and water, and recovering the residue thereof. For example, "Emmasoft M-1000" (trade name, manufactured by RIKEN Vitamin Co., Ltd.), "A Guru G" (trade name, manufactured by Glico Foods Co., Ltd.), etc. are commercially available, so even if these are used. Good.

The reduction-treated vital gluten used in the present invention is less likely to form SS bonds of thiol groups of wheat protein by the reduction treatment of the gluten, and the dough-like property when reconstituted with water or the like is Vital. A modified gluten that has properties different from those of gluten. Specifically, in the process of preparing gluten, or after the preparation thereof, the reducing agent is preferably 0.005 to 0.5 parts by mass, more preferably 0.01 parts by mass, based on 100 parts by mass of gluten in terms of dry matter. It refers to the modified gluten obtained by blending ~ 0.3 parts by mass, more preferably 0.02 to 0.1 parts by mass. The reducing agent may be added after preparing gluten or added to gluten prepared in advance, but it is more preferable to add the reducing agent in the process of kneading wheat flour and water when preparing gluten. As a result, the gluten and the reducing agent form a complex, so that the action of the reducing agent on gluten can be easily maintained.

Examples of the reducing agent include sodium pyrosulfite, glutathione, cysteine, and the like. In particular, sodium pyrosulfite is preferable because it has a strong reducing action.

The contents of vital gluten and reduced-treated vital gluten are not particularly limited, but vital gluten is preferably 1 to 8 parts by mass, more preferably 2 to 5 parts by mass with respect to 100 parts by mass of the total of grain flour and starch. The reduction-treated vital gluten is preferably 1 to 8 parts by mass, more preferably 2 to 5 parts by mass, and the mass ratio of vital gluten to the reduction-treated vital gluten is preferably 1: 0.5 to 2, more preferably. It is preferably 1: 0.75 to 1.5. By setting the contents of vital gluten and reduced-treated vital gluten within the above ranges, the volume and texture of the obtained yeast fermented bakery food can be improved.

The maltose value of whole wheat flour used in the present invention is preferably 220 to 320, and more preferably 250 to 300. Maltose decomposed by amylase is present in the damaged starch, and the maltose value is an index showing how much the starch of wheat flour is decomposed by amylase in wheat flour. That is, a high maltose value means a high proportion of damaged starch in wheat flour, and a low maltose value means a low proportion of damaged starch. In the present invention, the maltose value can be measured by the official method (22-15) of the AACC (American Association of Cereal Chemists). When the maltose value is in the above range, the stickiness and handling of the dough can be improved, and the volume and texture of the obtained yeast fermented bakery food can be improved.

The composition for yeast fermented bakery foods of the present invention includes other raw materials usually used for producing bread and the like, for example, dairy raw materials such as salt, fat and oil, defatted milk powder, egg raw materials such as whole egg powder, and sugars such as sugar. Low-calorie sweeteners such as acesulfam potassium, neotame, sclarose, erythritol, reduced palatinose, leavening agents such as baking powder, thickeners such as gellan gum, xanthan gum, guar gum, emulsifiers such as glycerin fatty acid ester, stearoyl sodium lactate, stearoyl lactate calcium lactate , Barley koji, enzymes, dough improvers such as α-processed starch, nutritional enhancers such as vitamins, minerals and calcium, dry yeast, yeast foods, pH adjusters, preservatives, flavors and the like can be appropriately included.

The yeast fermented bakery food to which the present invention is applied is not particularly limited, but for example, bread, bread rolls, sweet bread, hamburger buns, Danish pastry, donuts, quick bread (muffins, American biscuits, etc.), pizza, etc. Breads and the like. That is, the yeast-fermented bakery food in the present invention is a food made by yeast-fermenting dough and baking it, and means, for example, breads and the like as described above. The yeast fermented bakery food composition of the present invention can be particularly preferably applied to bread.

The composition for yeast fermented bakery food of the present invention may be configured to form a dough for yeast fermented bakery food as it is by adding water, and yeast such as salt, sugar, fat, whole egg, leavening agent, and yeast may be formed. Ingredients for the fermented bakery food may be added as appropriate to form a dough for the yeast fermented bakery food.

On the other hand, from another point of view, the present invention provides a frozen dough obtained by further blending yeast with a combination of whole wheat flour, vital gluten and reduction-treated vital gluten as described above. This frozen dough is for obtaining yeast fermented bakery food by thawing, yeast fermentation, molding, and baking. Preferred aspects such as the content of whole wheat flour per total mass of flour and starch, the content of vital gluten and reduced-treated vital gluten, and their blending ratios are the same as in the case of the above-mentioned yeast fermented bakery food composition. Is. Further, the other materials to be blended in the dough are not particularly limited as in the case of the above-mentioned yeast fermented bakery food composition, and are arbitrary as long as the effects according to the present invention are not impaired.

The frozen dough provided by the present invention preferably further contains molasses. By containing molasses, it is possible to reduce the miscellaneous taste (egumi) caused by whole grain flour. In addition, the effect of suppressing the dryness of the obtained yeast fermented bakery food can be expected. Examples of molasses include brown sugar, processed brown sugar, jaggery, and cane sugar (such as cane sugar). The content of molasses is preferably 3 to 30 parts by mass, and even more preferably 5 to 20 parts by mass, based on 100 parts by mass of the total of flour and starch.

In addition, the frozen dough provided by the present invention preferably further contains honey. By containing honey, it is possible to reduce the miscellaneous taste (egumi) caused by whole grain flour. In addition, the effect of suppressing the dryness of the obtained yeast fermented bakery food can be expected. The content of honey is preferably 2 to 20 parts by mass, and even more preferably 5 to 15 parts by mass, based on 100 parts by mass of the total of flour and starch.

From another point of view, the present invention provides a method for producing a yeast fermented bakery food using the composition for yeast fermented bakery food described above or the frozen dough for yeast fermented bakery food. In this production method, a dough is prepared using the composition for yeast fermented bakery food, or the frozen dough for the yeast fermented bakery food is thawed, and the others are used in the production of various yeast fermented bakery foods. The yeast fermented bakery food can be produced by a usual method, specifically, a method including mixing (kneading), division, molding, proofing (final fermentation), heat cooking step and the like. Further, for example, the yeast fermented bakery food can be produced by any method such as a straight method, a medium seed method, and a liquid seed method.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

<Test Example 1>
(Mixed composition)
Bread was produced using the wheat flour composition having the composition shown in Table 1 below. In Table 1, powdered vital gluten derived from wheat was used as the vital gluten, and wheat-derived vital gluten reduced with sodium pyrosulfite was used as the reduction-treated vital gluten.

(Manufacturing method of square bread)
Each raw material was mixed at a low speed for 3 minutes and at a medium low speed for 2 minutes with the medium-sized composition shown in Table 1 and fermented for 4 hours. Further, the main kneading of each raw material was carried out by blending the main kneading shown in Table 1. That is, components other than fats and oils (margarine) were mixed at low speed for 3 minutes and at medium and low speeds for 3 minutes, then fats and oils were added, and then mixed at low speed for 2 minutes, medium and low speed for 3 minutes, and medium and high speed for 1 minute. The kneaded dough was given a floor time of 20 minutes, then the dough was weighed into 230 g and the bench time was taken for 20 minutes. Next, the bread dough was placed in a mulder and molded, proofed at 38 ° C., humidity 80%, and 60 minutes, and baked at 190 ° C. for 33 minutes.

(Evaluation)
For each of the breads obtained in this way, the stickiness and handling of the dough, and the volume, texture, aroma, and taste of the manufactured bread were evaluated from defective (1 point) to good (1 point) by a relative evaluation standard by 10 panelists. Scores were given in 10 steps up to 10 points). Then, the average score of the 10 panelists was rounded off to the nearest whole number to obtain the evaluation score.

-Dough stickiness: A low score was given to those with strong dough stickiness, and a high score was given to those with weak dough stickiness.
-Fabric handling: A low score was given to those with a poor balance between the extensibility and elasticity of the fabric, and a high score was given to those with a good balance between the extensibility and elasticity of the fabric.
-Volume: A low score was given to those with no volume on the dough, and a high score was given to those with a volume on the dough.
-Texture: A low score was given to those with a rough and moist texture, and a high score was given to those with a non-gritty and moist texture.
・ Aroma and taste: A low score was given to those with strong astringency and weak sweetness, and a high score was given to those with weak astringency and strong sweetness.

The results are shown in Table 2.

As a result, in Example 3 in which stone milled whole grain flour was used as the whole grain flour and vital gluten and reduction-treated vital gluten were used in combination as the gluten, the dough was less sticky and the dough handling, that is, the workability at the time of dough preparation was good. It was. Furthermore, the volume, texture, aroma and taste of the produced bread were also good. The total value of the evaluations of Example 3 was as high as 49.

In Examples 1 and 2 in which impact-crushed whole grain flour was used as the whole grain flour and vital gluten and reduction-treated vital gluten were used in combination as in Example 3, the stickiness of the dough, the handling of the dough, the volume and texture of the prepared bread, and Although neither the index of aroma nor taste was as good as that of Example 3, it was possible to sufficiently produce bread, and the texture, flavor and taste of the produced bread were also good. The total value of the evaluation was 40 in Example 1 and 43 in Example 2.

In Comparative Example 1 in which only vital gluten was used as the gluten, the obtained dough was brittle and had poor extensibility, and the handling of the dough was poor. It seems that the elasticity of the dough became too strong due to the action of gluten. The prepared bread was fluffy and had a bad texture. The total value of the evaluation was 29.

In Comparative Example 2 in which only the reduced vital gluten was used as the gluten, the dough was sticky and the handling was poor. It seems that the elasticity is insufficient because vital gluten is not added. The prepared bread had a lumpy texture and did not have a savory taste typical of bread. The total value of the evaluation was 20.

Comparative Example 3 containing only impact-type whole grain flour and not containing gluten was inferior in evaluation in all cases, and the total evaluation value was 15.

Comparative Example 4, which contains impact-type whole grain flour and strong flour and does not contain gluten, is inferior in stickiness and handling of the dough, and inferior in texture, aroma, and taste as compared with Examples 1 to 3, and the total evaluation is The value was 29.

From these results, it was found that by using vital gluten and reduced-treated vital gluten in combination, it is possible to produce bread having a good taste even when only whole grain flour is used, that is, even when wheat flour is not used. On the other hand, with only one of vital gluten and reduction-treated vital gluten, workability was poor and the quality of the produced bread was also inferior. By using stone milled whole grain flour as the whole grain flour, better results were obtained than when impact type whole grain flour was used. It is thought that the workability of whole grain millstone mills has improved due to the wide particle size distribution.

<Test Example 2>
The effect of the maltose value of whole grain stone mill on the bread manufacturability and the quality of the bread produced was investigated. As already mentioned, the maltose value is an index showing how much starch in wheat flour is decomposed by amylase in wheat flour, and a high maltose value means that the proportion of damaged starch in wheat flour is high. A low maltose value means a low proportion of damaged starch. In the present invention, the maltose value was measured by the official method (22-15) of AACC (American Association of Cereal Chemists).

Using the whole grain millstone flour having various maltose values shown in Table 3, a square loaf bread was produced by the same formulation and production method as in Example 3 of Test Example 1, and sensory evaluation was performed (Examples 3 to 7). ..
Example 3 is the same as Example 3 described in Test Example 1 above. In Examples 4 to 7, square loaf bread was produced by the same production method using the same composition as in Example 3 described in Test Example 1 except that the maltose value of the whole grain flour was different. The sensory evaluation was also performed in the same manner as in Test Example 1. Table 3 shows the maltose value and the results of sensory evaluation of whole grain stone mill.

In Example 3, the maltose value was 280, and the total value of the sensory evaluation was 49, which was the best value. The whole grains of Examples 4 and 5 had maltose values of 220 and 320, but the total sensory evaluation values were 45 and 48, respectively, showing good results as in Example 3. The maltose values of Examples 6 and 7 were 380 and 200, but the total sensory evaluation values were 41 and 39, respectively, which were inferior to those of Examples 3 to 5.

From this result, it was found that if the maltose value of the whole grain stone mill was too high or too low, it was not possible to produce a good bread, and it was preferably in the range of 220 to 320.

[Manufacturing Example 1]
Whole grain raisin rolls were produced with the formulations shown in Table 4.
Specifically, the ingredients other than margarine are mixed for a total of 8 minutes, margarine is added, the mixture is further mixed for a total of 7 minutes, and finally the ram raisins are added for a total of 1 minute. Then, it was kneaded at a temperature of 25 ° C. The obtained dough was rolled into 55 g pieces, divided into pieces, quickly frozen at −40 ° C., and stored at −18 ° C.

The frozen dough obtained as described above is returned to room temperature, naturally thawed until the dough temperature reaches 18 ° C., re-rolled, and whipped at 38 ° C., humidity 80%, and 60 minutes. The mixture was fired at 220 ° C. on the top heat and 190 ° C. on the bottom heat for 8 minutes.

As a result, the dough had moderate stretchability, was not sticky, and had good handleability. In addition, the obtained raisin roll was a bread that was voluminous, moist, and did not feel the unpleasant taste of whole grain flour, and matched well with the raisins.

[Manufacturing Example 2]
Whole grain torn bread was produced with the formulation shown in Table 5.
Specifically, raw materials other than margarine were mixed for a total of 7 minutes, margarine was added, and mixing was further performed for a total of 8 minutes, and then kneaded at a temperature of 25 ° C. The obtained dough was rolled into 40 g pieces, divided, frozen at −40 ° C. for 40 minutes, and then stored at −18 ° C.

The frozen dough obtained as described above is returned to room temperature and naturally thawed until the dough temperature reaches 18 ° C., re-rolled and placed in a No. 5 can for forming into a stone mill shape. It was molded, proofed at 38 ° C., humidity 80%, and 50 minutes, and fired at 200 ° C. for top heat / 190 ° C. for bottom heat for 15 minutes.

As a result, the dough had moderate stretchability, was not sticky, and had good handleability. In addition, the obtained fresh bread was voluminous, soft and moist, and had no unpleasant taste peculiar to whole grain flour.

[Manufacturing Example 3]
Whole grain flaky was produced with the formulations shown in Table 6.
Specifically, raw materials other than margarine were mixed for a total of 7 minutes, margarine was added, and mixing was further performed for a total of 8 minutes, and then kneaded at a temperature of 25 ° C. The obtained dough was weighed into 1000 g, and the bench time was 20 minutes.

Sheet Margarine 150g was wrapped and folded into 3x3 to form a 2.2cm thick sheet. This was allowed to freeze at −40 ° C. for 40 minutes and then stored at −18 ° C.

The frozen dough obtained as described above is returned to room temperature and naturally thawed until the dough temperature reaches 18 ° C., cut into a rectangle 3.5 cm wide x 14 cm long (dough weight 100 g), and this is 5 The sheets were stacked one by one, placed upright in the center of a 14 cm × 20 cm rectangular mold, whipped under the conditions of 30 ° C., humidity 70%, and 40 minutes, and fired at 200 ° C. on top heat / 200 ° C. on bottom heat for 17 minutes.

As a result, the dough had moderate stretchability, was not sticky, and had good handleability. In addition, the obtained flaky was a product having a large volume, good crispness and melting in the mouth, and no unpleasant taste of whole grain flour.

Claims (16)

A composition for yeast fermented bakery foods, which contains whole wheat flour, vital gluten, and reduced-treated vital gluten, and the content of the whole wheat flour is 70% by mass or more per the total mass of flour and starch. The composition for yeast fermented bakery food according to claim 1, wherein the whole wheat flour is a whole wheat flour obtained by grinding with a stone mill. The composition for yeast fermented bakery food according to claim 1 or 2, wherein the maltose value of the whole wheat flour is in the range of 220 to 320. The yeast fermented bakery food composition according to any one of claims 1 to 3, wherein the content of the whole wheat flour is 100% by mass per the total mass of the flour and starch. The yeast according to any one of claims 1 to 4, which contains 1 to 8 parts by mass of the vital gluten and 1 to 8 parts by mass of the reduction-treated vital gluten with respect to 100 parts by mass of the total of the flour and starch. Fermented bakery food composition. A method for producing a yeast-fermented bakery food, wherein a bakery dough is prepared using the composition for yeast-fermented bakery food according to any one of claims 1 to 5, and the dough is yeast-fermented, molded, and baked. For yeast fermented bakery foods, which contains whole wheat flour, vital gluten, reduced-treated vital gluten, and yeast, the content of the whole wheat flour is 70% by mass or more per total mass of flour and starch. Frozen dough. The frozen dough for yeast fermented bakery foods according to claim 7, wherein the whole wheat flour is whole wheat flour obtained by grinding with a stone mill. The frozen dough for yeast fermented bakery foods according to claim 7 or 8, wherein the maltose value of the whole wheat flour is in the range of 220 to 320. The frozen dough for yeast fermented bakery foods according to any one of claims 7 to 9, wherein the content of the whole wheat flour is 100% by mass per the total mass of the flour and starch. The yeast according to any one of claims 7 to 10, which contains 1 to 8 parts by mass of the vital gluten and 1 to 8 parts by mass of the reduction-treated vital gluten with respect to a total of 100 parts by mass of the flour and starch. Fermented bakery Frozen dough for food. The frozen dough for yeast fermented bakery foods according to any one of claims 7 to 11, further containing honey-containing sugar. The frozen dough for yeast fermented bakery foods according to claim 12, which contains 3 to 30 parts by mass of the molasses with respect to a total of 100 parts by mass of the flour and starch. The frozen dough for yeast fermented bakery foods according to any one of claims 7 to 13, further containing honey. The frozen dough for yeast fermented bakery foods according to claim 14, which contains 2 to 20 parts by mass of the honey with respect to 100 parts by mass of the total of the flour and starch. A method for producing a yeast-fermented bakery food, wherein the frozen dough for the yeast-fermented bakery food according to any one of claims 7 to 15 is yeast-fermented, molded, and baked.