JP2020191848A - Confectionary wheat flour composition, confectionary mix, and method of producing confectionary - Google Patents

Abstract

To provide a confectionary wheat flour composition capable of adding fragrance and rich flavor when confectionary having wheat flour as a raw material is produced, a confectionary mix, and a method of producing confectionary.SOLUTION: There is provided a confectionary wheat flour composition for producing confectionary, the composition containing 20 mass% or more of wheat flour derived from French wheat flour, the French wheat flour being one or more types of wheat flour selected from Aigle species, Allezy species, Aprilio species, Arezzo species, Bienfait species, Boregar species, Calabro species, Calumet species, Cellule species, Descartes species, Foxyl species, Fructidor species, Goncourt species, Hybello species, Hydrock species, Hippodrom species, Hywin species, Iilico species, Ionesco species, Laurier species, Lg Absalon species, Lg Armstrong species, Maori species, Matheo species, Nemo species, Oregrain species, Pibrac species, Rgt Kilimanjaro species, Rgt Tekno species, Rgt Venezio species, Rubisko species, Scenario species, Sepia species, Sy Mattis species, Sy Moisson species, and Terroir species.SELECTED DRAWING: None

Description

The present invention relates to a flour composition for confectionery used in the production of confectionery, a mix for confectionery, and a method for producing confectionery.

In recent years, due to the diversification of consumer tastes, confectioneries that can feel texture, aroma, richness, etc. are preferred, and various methods have been proposed. For example, there is known wheat flour for baked confectioneries that can obtain baked confectionery that melts in the mouth with a refreshing texture by using wheat flour derived from wheat of a specific variety (Patent Document 1). In addition, it is possible to add richness to confectionery by using fats and oils containing a specific coconut oil (Patent Document 2), and to add aroma to confectionery by reacting sugars added to the confectionery at a high temperature (Patent Document 2). Patent Document 3) is known.

Japanese Unexamined Patent Publication No. 2013-070626 International Publication 2016/136688 Japanese Unexamined Patent Publication No. 2012-175931

In recent years, in order to satisfy consumers' tastes, confectionery has been added with a large amount of sugar, fats and oils to give it aroma and richness, but wheat is not required to increase such additives. There has been a demand for a wheat flour composition for confectionery that can impart the original aroma and richness to confectionery.

The present invention provides a wheat flour composition for confectionery, a mix for confectionery, and a method for producing confectionery, which can impart aroma and richness when producing confectionery made from wheat flour. The purpose.

The present invention relates to the following (1) to (5) confectionery flour compositions, (6) confectionery mix, and (7) method for producing confectionery.
(1) A wheat flour composition for confectionery for producing confectionery, which contains 20% by mass or more of wheat flour derived from French wheat, and the French wheat is Agle, Allezy, Aprilio, Arezzo. Species, Bienfait, Boregar, Carabro, Calumet, Cellule, Descaltes, Foxyl, Flourt, Goncourt, Hybello, Hydrock, Hypodrom, Hipodrom, Hypodrom, Hypodrom Lg Absalon, Lg Armstrong, Maori, Matheo, Nemo, Oregrain, Pibrac, Rgt Kilimanjaro, Rgt Tekno, Rgit Tekno, Rgit Benzio, Rigso A wheat flour composition for confectionery, which is one or more kinds of wheat selected from seeds and Terrair seeds.
(2) The flour composition for confectionery according to (1) above, for imparting aroma to the confectionery.
(3) The flour composition for confectionery according to (1) or (2) above, for imparting richness to the confectionery.
(4) The wheat flour composition for confectionery according to any one of (1) to (3) above, which contains 40% by mass or more of the wheat flour derived from French wheat.
(5) The flour composition for confectionery according to any one of (1) to (4) above, wherein the confectionery is baked confectionery, fried confectionery, or steamed confectionery.
(6) A confectionery mix containing the confectionery flour composition according to any one of (1) to (5) above.
(7) A method for producing a confectionery using the flour composition for confectionery according to any one of (1) to (5) above or the mix for confectionery according to (6) above.

According to the present invention, there is provided a wheat flour composition for confectionery, a mix for confectionery, and a method for producing confectionery, which can impart aroma and richness when producing confectionery made from wheat flour. be able to.

Hereinafter, the wheat flour composition for confectionery according to the present invention, the mix for confectionery, and the method for producing confectionery using the same will be described.

The wheat flour composition for confectionery according to the present invention is characterized in that when confectionery is produced using the wheat flour composition for confectionery, the confectionery can be imparted with aroma and richness, and is produced in France. It is characterized by containing 20% by mass or more of wheat flour derived from a specific variety of wheat. Such specific varieties of French wheat include Alle, Allezy, Aprilo, Arezo, Bienfait, Boregar, Carabro, Calumet, Cellule, Desirtes, Foxyl, Fructor and Goncour. , Hybello, Hydrock, Hypodrom, Hywin, Iilico, Ionesco, Laurier, Lg Absalon, Lg Armstrong, Maori, Matheo, Nemo, Origragi, Oregrai Species include Tekno, Rgt Venezio, Rubisko, Scientifico, Sepia, Sy Mattis, Sy Moisson, and Terroir. The wheat flour composition for confectionery according to the present invention contains 20% by mass or more of wheat flour of one or more varieties selected from these specific varieties, for example, 20% by mass of only one of the above specific varieties. It may contain more than 20% by mass of wheat flour of two or more kinds of the above-mentioned specific varieties in total.

Further, the wheat flour composition for confectionery according to the present invention may contain 20% by mass or more of wheat flour derived from one or more kinds of wheat selected from the above-mentioned specific varieties, but preferably 40% or more, more preferably. It is preferable to contain 50% or more, more preferably 60% or more, and one or more kinds of wheat-derived flour selected from the above-mentioned specific varieties. Further, the wheat flour composition for confectionery according to the present invention may contain only one or more kinds of wheat-derived wheat flour selected from the above-mentioned specific varieties (that is, one or more kinds selected from the above-mentioned specific varieties). Wheat-derived flour may be contained in an amount of 100% by mass), and in addition to one or more wheat-derived flours selected from the above-mentioned specific varieties, wheat other than the above-mentioned specific varieties is appropriately used according to the type of confectionery. It may contain derived wheat flour (weak flour, medium flour, strong flour, durum wheat flour, etc.). Wheat other than the above specific varieties is not particularly limited, but for example, Japanese wheat such as Kitahonami, Haruyo Koi, Yumechikara, Kitano Kaori, Haruyutaka, Harukirari, Sato no Sora, Norin 61, Aya. Hikari, Tsurupikari, Iwainodaichi, etc., American wheat DNS (Dark Northern Spring), WW (Western White), Canadian wheat 1CW (NO1 Canada Western Red Spring), etc. Alternatively, ASW (Australian Standard White), which is wheat produced in Australia, can be mentioned.

The wheat flour composition for confectionery according to the present invention can be used for producing confectionery, but the confectionery produced is not particularly limited, and can also be used for producing baked confectionery, and fried confectionery. It can also be used in the production of steamed confectionery. Specific examples include sponge cakes, butter cakes, biscuits, cookies, crackers, pastries, pies, donuts, karinto, and steamed buns. In particular, it is more preferable to use it for baked confectionery because it is easy to feel the aroma. Further, the wheat flour composition for confectionery according to the present invention may be either wheat flour composed of an endosperm portion or whole grain flour containing an exodermis, and can be appropriately selected depending on the type of confectionery.

Further, as the confectionery mix according to the present invention, it is also possible to prepare and provide a mix in which the above-mentioned confectionery flour composition and other food materials are mixed.

For example, as a confectionery mix according to the present invention, a mix obtained by mixing the confectionery flour composition according to the present invention and the following food materials is disclosed. Food materials other than the wheat flour composition contained in the confectionery mix according to the present invention include cereal flours other than wheat flour (rice flour, barley flour, rye flour, corn flour, foam flour, hie flour, hato wheat flour, buckwheat flour). ), Flours (corn, glutinous seed corn, horse bell 薯, kudzu, tapioca, sago, etc. as raw materials, and physical and / or chemical treatments, etc. (enzyme treatment, wetness) using these starches as raw materials Heat-treated, pregelatinized, hydroxypropylated, acetylated, crosslinked starch), fats and oils (shortening, lard, margarine, butter, liquid oil, powdered fats and oils, etc.), salt, sugars (trehalose, glucose) , Sugar, maltose, isomaltose, dextrin, etc., liquid or powdery sugar alcohols), sugar alcohols (solvitol, maltol, palatinit, reduced candy, etc., liquid or powdery sugar alcohols), baking powder, emulsifiers (Recitin, sucrose fatty acid ester, glycerin fatty acid ester, etc.), enzymes, seasonings (amino acids, nucleic acids, etc.), and one or more components of fragrance can be mentioned as an example, but the present invention is not limited to this. Food ingredients can also be included in the confectionery mix.

Examples of the flour composition for confectionery according to the present invention will be described. In this embodiment, choux pastry, which is a baked confectionery, cake donut, which is a fried confectionery, and steamed bread, which is a steamed confectionery, are produced by using the wheat flour composition for confectionery according to the present invention. For the types, the three items of "fragrance", "richness" and "flavor of wheat" were subjected to sensory evaluation on a five-point scale.

The sensory evaluation was performed by a panel of 10 people who received specialized training according to the following evaluation criteria, and the evaluation results were shown by the average value of the evaluation points. The evaluation of "fragrance" is based on the control described later, 5 points if the fragrance is stronger than the control, 4 points if the fragrance is slightly stronger than the control, and if the control and the fragrance are about the same. The evaluation was given as 3 points, 2 points when the fragrance was slightly weaker than the control, and 1 point when the fragrance was weaker than the control. In addition, the evaluation of "richness" is based on the control, 5 points if the richness is stronger than the control, 4 points if the richness is slightly stronger than the control, 3 points if the control and the richness are similar, and the control. When the body was slightly weaker than the control, 2 points were evaluated, and when the body was weaker than the control, 1 point was evaluated. Furthermore, the evaluation of "wheat flavor" is based on the control, 5 points if the wheat flavor is stronger than the control, 4 points if the wheat flavor is slightly stronger than the control, and the control and wheat flavor are the same. In the case of degree, 3 points were evaluated, when the flavor of wheat was slightly weaker than that of control, 2 points were evaluated, and when the flavor of wheat was weaker than that of control, 1 point was evaluated.

(Test 1: Choux pastry)
First, the evaluation of choux pastry produced by using the wheat flour composition for confectionery according to the present invention will be described. In this example, wheat flour derived from Western white wheat produced in the United States, wheat flour derived from Oregrain species of wheat produced in France, and wheat flour derived from Fruitidol species of French wheat are blended in the ratio shown in Table 1 below. , Wheat flour compositions for choux pastry were prepared respectively.

Specifically, in the control, a wheat flour composition consisting only of wheat flour derived from western white wheat is used, and in Example 1, a wheat flour composition containing 100% by mass of wheat flour derived from Oregrain species, which is French wheat. In Example 2, a wheat flour composition containing 100% by mass of wheat flour derived from Fluctidol species, which is French wheat, was used. Further, in the wheat flour compositions according to Examples 3 to 6, as shown in Table 1 above, wheat flour derived from Western white wheat and wheat flour derived from Oregrain species, which is French wheat, are mixed, and the mixing ratio thereof. Although it varies from example to example, the proportion of wheat flour derived from Oregrain species is 20% by mass or more. On the other hand, the wheat flour composition according to Comparative Example 1 is a mixture of wheat flour derived from Western white wheat and wheat flour derived from Oregrain species, which is French wheat, and the content of wheat flour derived from Oregrain species is 20% by mass. It is less than%.

Then, a choux pastry was produced using the prepared wheat flour composition. Specifically, based on the blending amounts shown in Table 2 below, margarine, salt, and water were placed in a bowl and boiled, and the prepared wheat flour composition and granulated sugar were added thereto and mixed. Then, a mixture of whole eggs and baking powder was added in several portions and mixed to prepare a dough. The dough was squeezed on a top plate and baked at 195 ° C./210 ° C. on the top heat for 16 minutes, and further baked at 205 ° C./210 ° C. on the top heat for 3 minutes and 30 seconds to obtain each choux pastry.

Then, as shown in Table 3 below, sensory evaluation of Comparative Example 1 and Examples 1 to 6 with each item of "fragrance", "richness" and "wheat flavor" in the control as a reference point (3 points). Wheated.

As a result, as shown in Table 3 above, in Comparative Example 1, all the items of "fragrance", "richness" and "wheat flavor" were evaluated to be almost the same as those of the control. On the other hand, Examples 1 and 3 to 6 using a wheat flour composition containing 20% by mass or more of wheat flour derived from Oregrain species, which is French wheat, and wheat flour containing 100% by mass of wheat flour derived from Fluctidol species of French wheat. In Example 2 using the composition, the evaluation of each item of "fragrance", "richness", and "flavor of wheat" was relatively high as compared with the control and Comparative Example 1. In particular, among Examples 1 to 3 to 6 in which a wheat flour composition containing 20% by mass or more of wheat flour derived from Oregrain species was used, an example using a wheat flour composition containing 40% by mass or more of wheat flour derived from Oregrain species. In 1, 3 to 5, it was evaluated that "fragrance" and "richness" were slightly strong. In addition, from the evaluation results of Examples 1 to 3 to 6 containing 20% by mass or more of wheat flour derived from Oregrain species, the greater the content of wheat flour derived from Oregrain species, the more "fragrance", "richness", and "wheat". It was found that the evaluation was high for all items of "flavor". Further, also in Example 2 using the wheat flour composition containing 100% by mass of wheat flour derived from Fluctidol species, all the items of "fragrance", "richness", and "flavor of wheat" are derived from Oregrain species. The evaluation was about the same as in Example 1 using a wheat flour composition containing 100% by mass of wheat flour. Therefore, by containing 20% by mass or more of wheat flour derived from Fructide species, wheat flour derived from Oregrain species. It is considered that "fragrance", "richness" and "flavor of wheat" can be imparted to baked confectioneries in the same manner as in the wheat flour composition containing 20% by mass of.

In addition, in order to verify the characteristics of the wheat flour composition for confectionery according to the present invention, free amino acids and volatile components were analyzed for the choux pastry of the control, Example 1 and Example 5 produced in this test 1. ..

Table 4 below is a table showing the analysis results of free amino acids. In this test 1, free amino acids contained in the choux pastry of Control, Example 1 and Example 5 were quantified by high performance liquid chromatography.

As shown in Table 4 above, Example 1 and Example 1 in which a wheat flour composition containing 20% by mass or more of wheat flour derived from Oregrain species, which is French wheat, was used with respect to a control consisting only of wheat flour derived from western white wheat. In Example 5, the content (total amount) of free amino acids was significantly higher. Further, compared to the choux pastry of Example 5 produced with a wheat flour composition containing 40% by mass of wheat flour derived from Oregrain, the choux pastry of Example 1 produced with a wheat flour composition containing 100% by mass of wheat flour derived from Oregrain. Choux pastry was found to contain more free amino acids. Amino acids are known to contribute to the richness and flavor of foods. Therefore, as shown in Table 3, by using the flour composition for confectionery according to the present invention, the richness of confectionery can be obtained. It is probable that the flavor could be improved.

In addition, volatile components contained in the choux pastry of Control, Example 1 and Example 5 were detected by gas chromatography-mass spectrometry. Specifically, 20 g of a sample (the burnt portion of the bottom of the choux pastry was removed) was placed in a vial, heated at 55 ° C., and the volatile components of the gas phase portion were adsorbed by a solid phase trace extraction method. This was introduced into GC-MS and the peak areas of volatile components were compared. The compounds were identified by searching the library attached to GC-MS and using a standard. Table 5 below shows the analysis results of volatile components, and summarizes alcohols, aldehydes, ketones, acids, pyrazines, furans, and other aroma components and their total amounts.

As shown in Table 5 above, Example 1 and Example 1 in which a wheat flour composition containing 20% by mass or more of wheat flour derived from Oregrain species, which is French wheat, was used with respect to a control consisting only of wheat flour derived from western white wheat. In the choux pastry of Example 5, the amounts of pyrazines, which are scent components contributing to the aroma, and furans, which have a sweet scent, were increased. Further, compared to the choux pastry of Example 5 produced with a wheat flour composition containing 40% by mass of wheat flour derived from Oregrain, the choux pastry of Example 1 produced with a flour composition containing 100% by mass of wheat flour derived from Oregrain. In choux pastry, the total detection of pyrazines and furans was higher.

In addition, as shown in Table 5, the total detection amounts of aldehydes and ketones were also increased in Examples 1 and 5 with respect to the control. Further, compared to the choux pastry of Example 5 produced with a wheat flour composition containing 40% by mass of wheat flour derived from Oregrain species, the choux pastry of Example 1 produced with a wheat flour composition containing 100% by mass of wheat flour derived from Oregrain species. In choux pastry, the total amount of aldehydes and ketones detected was higher.

As described above, the total detection amount of each aroma component of aldehydes, ketones, acids, pyrazines and furans excluding alcohols and other aroma components (butyl acetate, etc.) is determined with respect to the control. The choux pastry of 1 and Example 5 contains 100% by mass of wheat flour derived from aldehyde species as compared with the choux pastry of Example 5 produced with a flour composition containing 40% by mass of wheat flour derived from aldehyde species. In the choux pastry of Example 1 produced with the flour composition to be used, the total amount of each aroma component detected was higher. In addition, the total amount of all aroma components detected was larger in the choux pastry of Examples 1 and 5 with respect to the control, and further, the whole was produced with a wheat flour composition containing 40% by mass of wheat flour derived from Oregrain species. Compared to the choux pastry of Example 5, the choux pastry of Example 1 produced with a flour composition containing 100% by mass of wheat flour derived from Oregrain species had a higher total detection amount of all aroma components. As described above, in Examples 1 and 5, a large amount of aroma components are contained as compared with the control, and from this, as shown in Table 3, by using the wheat flour composition for confectionery according to the present invention, It is probable that the aroma and richness of confectionery could be improved. In particular, in the wheat flour composition for confectionery according to the present invention, the amount of pyrazines, which are scent components contributing to the aroma, and furans, which have a sweet scent, are larger than those of the control, so that the aroma of confectionery is increased. It is probable that the pod richness could be improved.

(Test Example 2: Cake donut)
Next, the evaluation of the cake donut produced by using the wheat flour composition for confectionery according to the present invention will be described. In this example, wheat flour derived from Western white wheat produced in the United States, wheat flour derived from Oregrain species of wheat produced in France, wheat flour derived from Fruitidol species of French wheat, and wheat flour derived from Rubisko species of French wheat. Was blended in the proportions shown in Table 6 below to prepare wheat flour compositions for cake donuts.

Specifically, the control uses wheat flour consisting only of wheat flour derived from western white wheat, and in Example 7, a wheat flour composition containing 100% by mass of wheat flour derived from Oregrain species, which is French wheat, is used. In Example 8, a wheat flour composition containing 100% by mass of wheat flour derived from Fluctidol species, which is wheat produced in France, is used. Further, in Examples 9 to 11, as shown in Table 6 above, the Rubisco species, which is French wheat, is used alone, or the wheat flour derived from Western White wheat and the Rubisco species, which is French wheat, are used. A wheat flour composition mixed so that the ratio of wheat flour derived from Rubisco species is 20% by mass or more is used.

In this example, granulated sugar, salt, skim milk powder, and baking powder were well mixed based on the formulation shown in Table 7 below. Then, water was added little by little, mixed well, and whole eggs were added and mixed well. Then, the prepared wheat flour composition and strong flour were added and mixed, and then shortening was added and mixed to prepare a dough. The dough was oiled at 180-185 ° C. for 1 minute, and after inversion, the dough was oiled for another 1 minute to obtain each cake donut.

Then, as shown in Table 8 below, sensory evaluation was performed on Examples 7 to 11 with each item of "fragrance", "richness" and "flavor of wheat" in the control as a reference point (3 points).

As a result, as shown in Table 8 above, Example 7 using a wheat flour composition containing 20% by mass or more of wheat flour derived from Oregrain species, and a wheat flour composition containing 20% by mass or more of wheat flour derived from Fruitidol species were used. In Examples 8 and Examples 9 to 11 in which a wheat flour composition containing 20% by mass or more of wheat flour derived from Rubisko species was used, "fragrance", "richness" and "wheat flavor" were compared with those of the control. It was found that the evaluation was relatively high for each item of. Further, from the evaluation results of Examples 9 to 11 containing 20% by mass or more of the wheat flour derived from the Rubisco species, the higher the content of the wheat flour derived from the Rubisco species, the more "fragrance", "richness", and "flavor of wheat". It was found that the evaluation was high for all the items. Further, also in Example 7 using a wheat flour composition containing 100% by mass of wheat flour derived from Oregrain, and Example 8 using a wheat flour composition containing 100% by mass of wheat flour derived from Fructide, "fragrance". , "Koku", and "Flavor of wheat" were all evaluated to the same level as in Example 9 using a wheat flour composition containing 100% by mass of wheat flour derived from Rubisko species. Therefore, by containing 20% by mass or more of wheat flour derived from Oregrain species and wheat flour derived from Fluctidol species, the "fragrance", "richness" and It is considered that the "flavor of wheat" can be added to fried confectionery.

(Test Example 3: Steamed bread)
Next, the sensory evaluation of the steamed bread produced by using the wheat flour composition according to the present invention will be described. In this example, wheat flour derived from Western white wheat produced in the United States and wheat flour derived from Fluctidol species of wheat produced in France are blended in the proportions shown in Table 9 below to prepare wheat flour compositions for steamed bread. did.

Specifically, the control uses wheat flour consisting only of wheat flour derived from Western white wheat, and in Example 12, a wheat flour composition containing 100% by mass of wheat flour derived from Fructidol species, which is French wheat, is used. doing. Further, as shown in Table 9 above, the wheat flour compositions according to Examples 13 to 14 are a mixture of wheat flour derived from Western white wheat and wheat flour derived from Fructidor species, which is French wheat, and the mixing ratio thereof. Although it varies from example to example, the proportion of wheat flour derived from Francetor species is 20% by mass or more.

In this example, the flour composition, sugar and baking powder prepared based on the formulation shown in Table 10 below are mixed well, shortening and water are added, and after mixing, the dough is weighed and poured into a mold. Steamed for 15 minutes to obtain each steamed bun.

Then, as shown in Table 11 below, sensory evaluation was performed on Examples 12 to 14 with each item of "fragrance", "richness" and "flavor of wheat" in the control as a reference point (3 points).

As a result, as shown in Table 11 above, in Examples 12 to 14 using the wheat flour composition containing 20% by mass or more of wheat flour derived from Fluctidol species, "fragrance", "richness" and "richness" and "richness" were compared with those of the control. It was found that the evaluation of each item of "wheat flavor" was relatively high. Further, from the evaluation results of Examples 12 to 14 using the wheat flour composition containing 20% by mass or more of the wheat flour derived from the Fructidor species, the greater the content of the wheat flour derived from the Fructidor species, the more "fragrance" and "richness". , And all the items of "wheat flavor" were found to be highly evaluated.

As described above, the wheat flour composition for confectionery according to the present invention is a wheat flour for producing confectionery containing 20% by mass or more of wheat flour derived from French wheat, and the French wheat is Algle. Species, Allezy Species, Aprilo Species, Arezo Species, Bienfait Species, Boregar Species, Carabro Species, Calumet Species, Cellule Species, Descartes Species, Foxyl Species, Flourtor Species, Goncourt Species, Flour Species, Goncourt Species, Hybrid Species, Goncourt Species Iilico, Ionesco, Laurier, Lg Absalon, Lg Armslong, Maori, Matheo, Nemo, Oregrain, Pibrac, Rgt Kilimanjaro, Rgt Kiromanjaro, Rgt Teke It is characterized by being one or more kinds of wheat selected from Sepia, Sy Mattis, Sy Moisson, and Terroir. As a result, when confectionery is produced using the wheat flour composition for confectionery according to the present invention as a raw material, the aroma and richness can be imparted to the confectionery. Further, when confectionery is produced using the wheat flour composition for confectionery according to the present invention as a raw material, not only the "fragrance" and "richness" are imparted to the confectionery, but also the "flavor of wheat" is imparted. Can produce the effect of being able to.

Although the preferred embodiment of the present invention has been described above, the technical scope of the present invention is not limited to the description of the above embodiment. Various changes / improvements can be made to the above-described embodiment, and those in which such changes / improvements have been made are also included in the technical scope of the present invention.

Claims (7)

A wheat flour composition for confectionery for producing confectionery, which contains 20% by mass or more of wheat flour derived from French wheat.
The French wheat is Allgle, Allezy, Aprilo, Arezo, Bienfait, Boregar, Calabro, Calumet, Cellule, Descartes, Foxyl, Fructile, Goncourt, Goncourt. , Hypodrom, Hywin, Iilico, Ionesco, Laurier, Lg Absalon, Lg Armstrom, Maori, Matheo, Nemo, Oregrain, Pibrac, RgitKil A wheat flour composition for confectionery, which is one or more kinds of wheat selected from Rubisco, Scenario, Sepia, Sy Mattis, Sy Moisson, and Terroir. The wheat flour composition for confectionery according to claim 1, for imparting aroma to the confectionery. The flour composition for confectionery according to claim 1 or 2, for imparting richness to the confectionery. The wheat flour composition for confectionery according to any one of claims 1 to 3, which contains 40% by mass or more of the wheat flour derived from French wheat. The flour composition for confectionery according to any one of claims 1 to 4, wherein the confectionery is any of baked confectionery, fried confectionery, and steamed confectionery. A confectionery mix comprising the confectionery flour composition according to any one of claims 1 to 5. A method for producing a confectionery using the wheat flour composition for confectionery according to any one of claims 1 to 5 or the confectionery mix according to claim 6.