JP2021083374A - Wheat flour composition for laminar bakery product containing durum vital gluten - Google Patents

Abstract

To provide a wheat flour composition for laminar bakery products that achieves improved workability and gives a crispy texture.SOLUTION: A wheat flour composition for laminar bakery products contains durum vital gluten. In the wheat flour composition, the content of durum vital gluten is 1 pt.mass or more and 10 pts.mass or less relative to wheat flour 100 pts.mass. There is also provided dough for laminar bakery products that uses the wheat flour composition for laminar bakery products and is refrigerated or frozen. There is also provided a laminar bakery product that uses the wheat flour composition for laminar bakery products.SELECTED DRAWING: None

Description

The present invention relates to a wheat flour composition for layered bakery products containing durum vital gluten.

Vital gluten is used for the purpose of improving workability during bread making (suppressing stickiness and imparting elasticity), increasing bread volume and improving texture, but it is manufactured using ordinary wheat as a raw material (for example, patent documents). 1).
Layered bakery products are made by kneading flour such as wheat flour, starch, water, yeast, gluten, and other ingredients to make a plate-shaped original dough, and then layering fats and oils on this original dough to fold the original dough and fats and oils. A bakery product that can be obtained by preparing a layered dough with and after fermenting it and then baking it. If necessary, the dough can be frozen and thawed or refrigerated for use. The shape can be various by cutting or molding the dough.
Layered bakery products are commonly referred to as croissants and Danish pastries and are commercially available.
As a method for producing such a layered bakery product, for example, (a) a step of kneading flour, water, yeast, gluten, and other materials to make a dough, (b) a step of forming the above into a strip, and (c). A step of superimposing oils and fats on the dough to form a continuous strip-shaped laminated dough sheet by forming a large number of layers of the dough and the oils and fats, (d) a step of cutting a laminated dough sheet piece having a predetermined shape from the dough, and (e) the lamination A step of molding a dough sheet piece into a laminated dough piece having a predetermined shape, (f) a step of fermenting the molded laminated dough piece to a specific volume of 1.2 to 1.8 cc / g, and (g) the fermented laminated dough piece. A method for producing a laminated dough piece is known, which comprises a step of rapidly freezing the dough piece and (h) a step of freeze-preserving the rapidly frozen laminated dough piece (see, for example, Patent Document 2).

Japanese Unexamined Patent Publication No. 10-2853 Japanese Unexamined Patent Publication No. 2017-104096

An object of the present invention is to provide a wheat flour composition for a layered bakery product capable of improving workability and obtaining a crispy texture.

As a result of intensive research to achieve the above object, the present inventor uses a wheat flour composition containing vital gluten (hereinafter referred to as durum vital gluten) prepared from durum wheat instead of ordinary wheat. As a result, they have found that workability can be improved and a layered bakery product having a crispy texture can be obtained, and the present invention has been completed.
When vital gluten (hereinafter referred to as vital gluten) collected from ordinary wheat is used in layered bakery products, the extensibility is impaired and the workability tends to deteriorate. Or, although it may be used to create volume, it is usually not possible to use vital gluten in layered bakery products as it tends to have a strong, chewy texture rather than the generally preferred crispy texture. Absent.
Therefore, the present invention is a wheat flour composition for layered bakery products containing durum vital gluten.
Further, the wheat flour composition having a durum vital gluten content of 1 part by mass or more and 10 parts by mass or less with respect to 100 parts by mass of wheat flour.
Further, it is a dough for a layered bakery product that has been refrigerated or frozen using the flour composition for a layered bakery product.
Further, it is a layered bakery product using the wheat flour composition for the layered bakery product.

By using the wheat flour composition for a layered bakery product containing durum vital gluten of the present invention, workability during bread making can be improved, and a layered bakery product having a crispy texture can be obtained.

Hereinafter, the present invention will be described in detail.
Durum wheat is well known as a raw material wheat for obtaining semolina mainly for macaroni and spaghetti, but it belongs to double-grain wheat and is genetically distinguished from ordinary wheat (ordinary wheat). ..
The durum vital gluten of the present invention is prepared from this durum wheat as a raw material.
The durum vital gluten of the present invention can be obtained by the same production method as when gluten is collected from ordinary wheat.
As an example, 55 parts by mass of water was added to 100 parts by mass of durum wheat flour and kneaded to form a dough ball, which was left in a hot water bath at 30 ° C. for 20 minutes, then washed with water to wash out the starch. After obtaining the durum wheat protein concentrate, the durum wheat protein concentrate is dried in a vacuum dryer and then pulverized into a powder to obtain durum vital gluten.
The protein content of this durum vital gluten is about 70% by mass, although it varies slightly depending on the degree of purification and the water content.
In the present invention, the amount of durum vital gluten used is an amount converted into a protein content of 70% by mass.

The blending amount of durum vital gluten in the wheat flour composition for layered bakery products containing durum vital gluten of the present invention is not particularly limited, but is 1 part by mass or more and 10 parts by mass or less with respect to 100 parts by mass of wheat flour (protein mass conversion). It is preferable that the amount is 0.7 parts by mass or more and 7.0 parts by mass or less) in terms of both workability and texture.
The wheat flour used in the wheat flour composition for a layered bakery product containing durum vital gluten of the present invention is not particularly limited as long as it is the wheat flour used in a layered bakery product.
In addition, auxiliary raw materials used in layered bakery products such as starch, yeast, salt, sugar, and fats and oils can be blended as needed.
The flour composition for a layered bakery product containing durum vital gluten of the present invention can be used in the same manner as the flour composition used in a conventional layered bakery product, but the amount of water added is higher than that in the case of not containing durum vital gluten. It is preferable to increase by 2 to 3 parts by mass with respect to 100 parts by mass of the body.
As the amount of water added increases, the aging resistance also becomes excellent.
The dough prepared using the flour composition for layered bakery products can be used in the same manner as the dough for conventional layered bakery products.
For example, it may be fired as it is (at room temperature), stored in a refrigerator and then fired, or stored frozen and then thawed and fired.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
[Preparation of durum vital gluten]
55 parts by mass of water was added to 100 parts by mass of durum wheat flour and kneaded, and the formed dough balls were left in a hot water bath at 30 ° C. for 20 minutes.
The obtained dough balls were washed with water to wash out the starch to obtain a durum wheat protein concentrate.
The obtained durum wheat protein concentrate was dried in a vacuum dryer and then pulverized into a powder to obtain durum vital gluten (durum wheat protein concentrate) having a protein content of 70% by mass.
The protein content in the present invention is calculated by measuring the nitrogen content by the Kjeldahl method and using the nitrogen-protein conversion coefficient of 5.70.
In the following examples, this durum vital gluten was used.
[Preparation of vital gluten]
55 parts by mass of water was added to 100 parts by mass of strong wheat flour and kneaded, and the formed dough balls were left in a hot water bath at 30 ° C. for 20 minutes.
The obtained dough balls were washed with water to wash out the starch to obtain a wheat protein concentrate of ordinary wheat.
The obtained wheat protein concentrate was dried in a vacuum dryer and then pulverized into a powder to obtain vital gluten (wheat protein concentrate of ordinary wheat) having a protein content of 70% by mass.
In the following comparative example, this vital gluten was used.

[Examples 1 to 4, Comparative Examples 1 to 2, Reference Example 1] Danish Put each ingredient into a bread mixer with the formulation shown in Table 1, knead at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 1 minute, and scrape off. After that, the dough was obtained by kneading at low speed for 1 minute, medium speed for 3 minutes, and high speed for 4 minutes.
The dough temperature was 15 ° C.
In addition, in order to obtain the optimum hardness of the dough, when durum vital gluten or vital gluten was added, the amount of water added was larger than that in Reference Example 1 in which the durum vital gluten or vital gluten was not added.
In each table of the examples, the unit of compounding is a mass part.
35 parts by mass of margarine was folded into 24 layers with respect to 100 parts by mass of the obtained dough, and cut into 8 cm in length, 8 cm in width and 7 mm in thickness to obtain a Danish pastry.
This dough was whipped at a relative humidity of 75% and a temperature of 36 ° C. for 50 minutes, and baked in an oven at 230 ° C. on the top heat and 200 ° C. on the bottom heat for 15 minutes to obtain a Danish pastry.

The fired Danish pastry was allowed to cool at room temperature, and then evaluated by 10 panelists according to the following evaluation criteria.
Reference Example 1 in which durum vital gluten and vital gluten were not blended was given as 3 points.
The obtained evaluation results are shown in Table 2 as "workability" and "texture room temperature dough".

Further, after refrigerating and fermenting the Danish pastry at 8 ° C. for 15 hours before removing the proof, remove the proof and heat it in an oven at 230 ° C. and 200 ° C. for 15 minutes at a relative humidity of 75% and a temperature of 36 ° C. It was baked to obtain a Danish pastry.
The fired Danish pastry was allowed to cool at room temperature and then evaluated by 10 panelists according to the following evaluation criteria.
The obtained evaluation results are shown in Table 2 as “texture refrigerated dough”.

In addition, the Danish pastry before removing the proof was quickly frozen and stored at -18 ° C. for 3 days.
Then, it was thawed at 25 ° C., the proof was removed at a relative humidity of 75% and a temperature of 36 ° C. for 50 minutes, and the Danish pastry was obtained by baking in an oven at 230 ° C. on the upper heat and 200 ° C. on the lower heat for 15 minutes.
The fired Danish pastry was allowed to cool at room temperature and then evaluated by 10 panelists according to the following evaluation criteria.
The obtained evaluation results are shown in Table 2 as "texture frozen dough".
[Evaluation criteria]
・ Workability (extension, elasticity)
5 points: Good balance of extensibility and elasticity 4 points: Slightly good balance of extensibility and elasticity 3 points: Normal 2 points: Extensibility and elasticity Slightly inferior and slightly bad 1 point: Inferior in extensibility and elasticity ・ Texture 5 points ・ ・ ・ Crispy feeling, crispness is very good and very good 4 points ・ ・ ・ Crispy feeling, crispness is good Good 3 points ... Crispy and crisp texture 2 points ... Hard and crispy texture and bad 1 point ... Very hard and crispy texture and very bad

Regarding workability, in Comparative Example 1 using vital gluten, the dough was tight and lacked in progress, and workability was inferior.
In Comparative Example 2 in which 15 parts by mass of durum vital gluten was used, the dough was sagging and the workability was inferior.
Examples 1 to 4 in which 1 part by mass to 10 parts by mass of durum vital gluten were used were excellent in workability, and Example 3 in which 5 parts by mass was used was particularly excellent.
Regarding the texture, the use of vital gluten resulted in a hard and chewy texture.
Examples 1 to 4 in which 1 part by mass to 10 parts by mass of durum vital gluten were used had excellent texture, and Example 3 in which 5 parts by mass was used was particularly excellent.

[Example 5, Comparative Example 3, Reference Example 2] Croissant To be on the safe side, the effect of durum vital gluten was also confirmed in the croissant.
Each raw material was put into a bread mixer with the composition shown in Table 3 and kneaded for 2 minutes at low speed and 3 minutes at medium speed. After scraping off, the dough was kneaded for 1 minute at low speed, 3 minutes at medium speed and 2 minutes at high speed to obtain a dough.
The dough temperature was 15 ° C.
In addition, in order to obtain the optimum hardness of the dough, when durum vital gluten or vital gluten was added, the amount of water added was larger than when it was not added.
35 parts by mass of margarine was folded into 24 layers with respect to 100 parts by mass of the obtained dough, cut into a triangular shape, and molded to obtain a croissant dough.
A croissant was obtained by taking a proof at a relative humidity of 75% and a temperature of 36 ° C. for 50 minutes and baking it in an oven at 230 ° C. for upper heat and 200 ° C. for lower heat for 15 minutes.

After the fired croissant was allowed to cool at room temperature, workability and texture were evaluated in the same manner as in Example 1.
The obtained evaluation results are shown in Table 4 as "workability" and "texture room temperature dough".

In addition, the croissant dough before removing the proof is refrigerated and fermented at 8 ° C. for 15 hours, and the croissant dough is removed and baked in an oven at 230 ° C. and 200 ° C. for 15 minutes at a relative humidity of 75% and a temperature of 36 ° C. for 50 minutes. And got a croissant.
After the fired croissant was allowed to cool at room temperature, workability and texture were evaluated in the same manner as in Example 1.
The obtained evaluation results are shown in Table 4 as "texture refrigerated dough".

In addition, the croissant dough before removing the proof was quickly frozen and stored at -18 ° C for 3 days, then thawed at 25 ° C, and the croissant was removed at a relative humidity of 75% and a temperature of 36 ° C for 50 minutes. A croissant was obtained by baking in an oven at 200 ° C. for 15 minutes.
After the fired croissant was allowed to cool at room temperature, workability and texture were evaluated in the same manner as in Example 1.
The obtained evaluation results are shown in Table 4 as "texture frozen dough".

It was confirmed that the workability and texture were excellent as in the case of Danish pastry.

[Example 6, Comparative Example 4, Reference Example 3] Danish pastry rich in formulation The effect of durum vital gluten was also confirmed in Danish pastry rich in formulation just in case.
With the formulation shown in Table 5, first mix shortening, sugar and salt, add liquid eggs little by little to make it creamy, then add other ingredients and add low speed 5 minutes, medium speed 5 minutes, high speed Kneading for 1 minute gave a rich Danish pastry.
The dough temperature was 15 ° C.
In addition, in order to obtain the optimum hardness of the dough, when durum vital gluten or vital gluten was added, the amount of water added was larger than when it was not added.
35 parts by mass of margarine was folded into 24 layers with respect to 100 parts by mass of the obtained dough, and cut into 8 cm in length, 8 cm in width and 7 mm in thickness to obtain a Danish pastry with a rich composition.
This dough was whipped at a relative humidity of 75% and a temperature of 36 ° C. for 50 minutes, and baked in an oven at 230 ° C. on the top heat and 200 ° C. on the bottom heat for 15 minutes to obtain a rich Danish pastry.

After the Danish pastry rich in calcined composition was allowed to cool at room temperature, workability and texture were evaluated in the same manner as in Example 1.
The obtained evaluation results are shown in Table 6 as "workability" and "texture room temperature dough".

Further, after refrigerating and fermenting the Danish pastry, which is rich in composition before removing the proof, at 8 ° C. for 15 hours, remove the proofer at a relative humidity of 75% and a temperature of 36 ° C. for 50 minutes. Baking in the oven for 15 minutes gave a rich Danish pastry.
The fired Danish pastry was allowed to cool at room temperature and then evaluated by 10 panelists according to the following evaluation criteria.
The obtained evaluation results are shown in Table 6 as “texture refrigerated dough”.

In addition, the Danish pastry, which is rich in composition before removing the proof, is quickly frozen and stored at -18 ° C for 3 days, then thawed at 25 ° C, and the proof is removed at a relative humidity of 75% and a temperature of 36 ° C for 50 minutes. A Danish pastry with a rich composition was obtained by baking in an oven at 230 ° C. on a fire and 200 ° C. on a low heat for 15 minutes.
After the Danish pastry rich in calcined composition was allowed to cool at room temperature, workability and texture were evaluated in the same manner as in Example 1.
The obtained evaluation results are shown in Table 6 as "texture frozen dough".

It was confirmed that the workability and texture were excellent as in the case of Danish pastry.

Japanese Unexamined Patent Publication No. 10-28537 Japanese Unexamined Patent Publication No. 2017-104096

Claims (4)

A flour composition for layered bakery products containing durum vital gluten. The wheat flour composition for a layered bakery product according to claim 1, wherein the content of durum vital gluten is 1 part by mass or more and 10 parts by mass or less with respect to 100 parts by mass of wheat flour. A dough for a layered bakery product that has been refrigerated or frozen using the flour composition for a layered bakery product according to claim 1 or 2. A layered bakery product using the wheat flour composition for the layered bakery product according to claim 1 or 2.