JP2021136876A - Wheat flour composition for baked goods - Google Patents

Abstract

To provide a wheat flour composition for baked confectionery having falling food texture, being excellent melt in mouth, and having sweet flavor.SOLUTION: The above problem is solved by using at least one type of wheat flour derived from specific species such as ADVISOR species of 10 mass% or more relative to the total amount of wheat flour of raw materials in producing baked confectionery.SELECTED DRAWING: None

Description

The present invention relates to a wheat flour composition for baked confectionery and baked confectionery produced from the flour composition.

Baked confectionery made from wheat flour is mainly produced from weak wheat flour obtained from soft wheat and having a relatively low protein content. Various methods have been proposed to improve the texture of such baked goods.
Patent Document 1 discloses a method for producing baked confectionery such as hard biscuits and pretzels, in which 0.1 to 10% by weight of powdered fats and oils having a melting point of 41 ° C. to 75 ° C. are added to flour containing wheat flour as a main raw material. ing. It is described that this production method can improve the permeability of liquid fats and oils to baked confectionery, and can obtain baked confectionery having a good loosening feeling and melting in the mouth.
Patent Document 2 states that the POP content is 12 to 40% by weight in the whole baked confectionery oil / fat composition, and the content of lauric acid contained in the baked confectionery oil / fat composition is 2 to 15% by weight in the whole constituent fatty acids. A fat composition for baked confectionery, which is%, is disclosed. By using this oil and fat composition for baked confectionery, the workability is good, the texture is crispy, it does not stick to the teeth when chewed, and it does not easily adhere to the teeth. It is stated that can be obtained.
Patent Document 3 discloses a wheat flour composition for baked confectionery containing 50% by mass or more of wheat flour derived from a specific species of wheat. It is described that by using such wheat flour, baked confectioneries having a refreshing texture and good melting in the mouth can be obtained, and workability is also good.
All of these are excellent inventions that can improve the texture of baked confectionery, but it is difficult to give a fragrant flavor with a smooth texture that melts in the mouth, and further improvement has been required.
However, with the conventionally proposed method, it has a chewy texture and melts well in the mouth, and it is difficult to add a fragrant flavor, and further improvement is required. As a method of improvement in recent years, due to health consciousness in recent years, improvement by main raw materials is required instead of improvement by auxiliary materials such as increasing the amount of fats and oils and improvement by additives.

Japanese Unexamined Patent Publication No. 2016-158600 Japanese Unexamined Patent Publication No. 2010-4806 Japanese Unexamined Patent Publication No. 2013-70626

An object of the present invention is to provide a wheat flour composition for baked confectionery, which has a loose texture, melts well in the mouth, and can obtain baked confectionery having a fragrant flavor.

As a result of diligent studies to solve the above problems, the present inventor has made at least one kind of wheat flour derived from a specific species such as ADVISOR species 10% by mass or more based on the total amount of wheat flour as a raw material in the production of baked confectionery. The present invention has been completed by finding that when used, it is possible to provide baked confectioneries having a mellow texture, good melting in the mouth, and a fragrant flavor.

That is, the present invention includes the following aspects.
[1] Advisor (ADVISOR) species, AIGLE (AIGLE) species, APRILIO (APRILIO) species, APRILIO (AREZZO) species, attraction (ATTRAKTION) species, Auckland (AUCKLAND) species, BOREGAR (BOREGAR) species, Brentano (BRENTANO) species , CALABRO, CALUMET, CELLULE, CENTURION, CESARIO, CHEVIGNON, COMPIL, COMPLICE , DESCARTES, DIAMENTO, FANTOMAS, FILON, FOXYL, FRIPON, FRUCTIDOR, GHAYTA ) Species, GONCOURT species, GRAINDOR species, HYBERY species, HYBIZA species, HYDROCK species, HYFI species, HYKING species, HYPODROM Species, HYSPEED, HYSUN, HYWIN, HYXO, HYXTRA, ILLICO, IONESCO, KWS EXTASE species, LAURIER species, LG ABSALON species, LG ANDROID species, LG ARMSTRONG species, LIPARI species, LYRIK species, Maceo ( MATHEO, MUTIC, NEMO, OREGRAIN, ORLOGE, PASTORAL, PIBRAC, PILIER, LG RGT CESARIO species, RGT FORZANO species, RGT KILIMANJARO species, RGT KILIMANJARO species LIBRAVO, RGT MONTECARLO, RGT PULKO, RGT SACRAMENTO, RGT TALISKO, RGT TEC No (RGT TEKNO), RGT VELASKO, RGT VENEZIO, RGT VOLUPTO, RUBISKO, SANREMO Species, SCENARIO Species, SEPIA Species, SOLEHIO Species, SOLINDO CS Species, SYLLON Species, SY MATTIS Species, SY MOISSON At least one flour derived from a species selected from the group consisting of seeds, TARASCON, TENOR, TERROIR, TRIOMPH and UNIK, to the total amount of flour. A wheat flour composition for baked confectionery, which comprises 10% by mass or more of wheat flour.
[2] A premixed flour for baked confectionery containing the wheat flour composition for baked confectionery according to [1].
[3] A dough for baked confectionery containing the wheat flour composition for baked confectionery according to [1] or the premixed flour for baked confectionery according to [2].
[4] The method for producing baked confectionery, which comprises the step of baking the dough for baked confectionery according to [3].
[5] Baked confectionery obtained by baking the dough for baked confectionery according to the above [3].

According to the present invention, it is possible to produce baked confectioneries having a loose texture, melting in the mouth, and having a fragrant flavor.

(Flour composition for baked goods)
The flour composition for baked confectionery of the present invention includes advisor (ADVISOR) species, agle (AIGLE) species, aprilo (APRILIO) species, AREZZO species, attraction (ATTRAKTION) species, Oakland (AUCKLAND) species, and Boreger (Boleger). BOREGAR, BRENTANO, CALABRO, CALUMET, CELLULE, CENTURION, CESARIO, CHEVIGNON, compil ( COMPIL, COMPLICE, DESCARTES, DIAMENTO, FANTOMAS, FILON, FOXYL, FRIPON, Flucty FRUCTIDOR, GHAYTA, GONCOURT, GRAINDOR, HYBERY, HYBIZA, HYDROCK, HYFI, hiking (HYKING), HYPODROM, HYSPEED, HYSUN, HYWIN, HYXO, HYXTRA, ILLICO, IONESCO ) Species, KWS EXTASE species, LAURIER species, LG ABSALON species, LG ANDROID species, LG ARMSTRONG species, LIPARI species , LYRIK, MATHEO, MUTIC, NEMO, OREGRAIN, ORLOGE, PASTORAL, PIBRAC, PILIER species, RGT CESARIO species, RGT FORZANO species, RGT KILIMANJARO species, Ah RGT LIBRAVO, RGT MONTECARLO, RGT PULKO, RGT SACRAMENTO, RGT TALISKO ) Species, RGT TEKNO species, RGT VELASKO species, RGT VENEZIO species, RGT VOLUPTO species, RUBISKO ), SANREMO, SCENARIO, SEPIA, SOLEHIO, SOLINDO CS, SYLLON, SY MATTIS, Wheat flour derived from species selected from the group consisting of SY MOISSON, TARASCON, TENOR, TERROIR, TRIOMPH and UNIK (UNIK). Hereinafter, it is a wheat flour composition for baked confectionery composed of wheat flour containing at least one kind of wheat flour (hereinafter abbreviated as specific wheat flour) in an amount of 10% by mass or more based on the total amount of wheat flour. The specific seed flour contained in the wheat flour composition for baked goods may be a mixture of wheat flours derived from two or more kinds, and when the specific seed flours are a mixture, the total amount is the wheat flour for baked goods. It is 10% by mass or more with respect to the total amount of wheat flour contained in the composition.

The specific type of wheat contained in the wheat flour composition for baked confectionery of the present invention belongs to soft wheat and is characterized by having a low protein content, and the protein content is about 7 to 11% by mass. Further, the wheat flour (specific species wheat flour) obtained by milling the above-mentioned specific species of wheat preferably has a protein content of 6 to 15% by mass, more preferably 7 to 11% by mass. If the protein content of the wheat flour is too low, the workability deteriorates, and if the protein content is too high, the texture becomes hard and it becomes difficult to obtain a loose texture.

Examples of wheat flour other than the above-mentioned specific type wheat flour include weak flour, medium-strength flour, semi-strength flour, and strong flour. From the viewpoint of wheat flour for confectionery, it is preferable that it is a raw wheat brand for soft flour and / or a wheat flour derived from a wheat variety, and it is a wheat flour derived from a raw wheat brand or wheat variety for weak flour. Is more preferable. When using commercially available wheat flour, it is preferably a soft flour and / or a medium-strength flour, and particularly preferably a weak flour.
The wheat flour other than the specific wheat flour is not particularly limited as long as it is a wheat-derived flour other than the specific wheat flour that is normally used for food. Wheat used for normal food other than such specific wheat, for example, Dark Northern Spring (DNS), Hard Red Winter (HRW), No. 1 Hard Red Spring (1CW), Western White (WW), Prime Hard (PH), Australian Standard White (ASW), Yumechikara, Minamino Kaori, Shirogane Wheat, Kitano Kaori, Kita Honami, Spring Love, Nebarigoshi, Kinuno Wheat brands or varieties such as wave, satonosora, Iwainodaichi, Ayahikari, Setokirara, Chikugoizumi, Minaminokaori, Vermude, Arlequin, Apache can be exemplified.

The content of the specific seed flour in the wheat flour composition for baked goods of the present invention is 10% by mass or more, preferably 15% by mass or more, more preferably with respect to the total mass of the wheat flour composition for baked goods. Is 40% by mass or more, more preferably 80% by mass or more. When the content of the specific type wheat flour is 10% by mass or more, it is possible to provide baked confectioneries having a savory texture and a good melting in the mouth.

(Premixed powder for baked goods)
The premixed flour for baked goods of the present invention contains the wheat flour composition for baked goods. Here, the premixed flour generally refers to a flour obtained by mixing wheat flour with flour other than wheat flour, chemical leavening agents, seasonings, flavors, powder raw materials such as pigments, and optionally oils and fats. In addition to the above-mentioned wheat flour composition of the present invention, the premixed flour for baked goods of the present invention is a flour other than wheat flour such as rice flour, barley flour, glutinous rice flour, corn flour, rye flour, durum flour, and white sorghum flour; Starch such as potato starch, tapioca starch, corn starch, wheat flour, rice starch, sago starch and chemistry of pregelatinization, etherification, esterification, acetylation, cross-linking, oxidation treatment and combination thereof. Modified starches, dry and wet heat-treated physically modified starches; sugars such as sugar, glucose, malt sugar, lactose, oligosaccharides; egg flours obtained by powdering egg yolks, egg whites and whole eggs; powdered livestock milk such as milk Powdered broth made by pulverizing the broth of agricultural products such as powdered milk powder, processed livestock milk powder such as defatted milk powder, and soy milk such as soy milk powder; foaming agent such as baking powder; protein material such as soybean protein; thickening such as guagam Sugars; inorganic salts such as salt; fats and oils such as starching, lard, margarine, butter, liquid oil; and auxiliary raw materials used in the production of ordinary baked goods such as emulsifiers can be contained.
When the premixed flour for baked confectionery of the present invention contains flour other than wheat flour, the ratio of the total amount of wheat flour to the total mass of the flour contained in the premixed flour for baked confectionery is preferably 50% by mass or more, more preferably. Is 75% by mass or more, most preferably 90% by mass or more.
In the premixed flour for baked goods of the present invention, the content of the specific kind wheat flour is preferably 10% by mass or more, more preferably 10% by mass or more, based on the total mass of the flour contained in the premixed flour for baked goods. It is 15% by mass or more, more preferably 40% by mass or more, and still more preferably 80% by mass or more.

(Dough for baked goods)
The dough for baked confectionery of the present invention contains the wheat flour composition for baked confectionery or the premixed powder for baked confectionery. The dough for baked confectionery of the present invention can be blended as a raw material other than the starch composition for baked confectionery as long as it is a raw material usually used for producing a dough for baked confectionery. For example, rice flour. , Barley flour, glutinous rice flour, corn flour, rye flour, white sorghum flour and other cereals; Chemically modified starch that has undergone chemical conversion, esterification, acetylation, cross-linking, oxidation treatment, and combinations thereof, physically modified starch that has undergone dry heat treatment and wet heat treatment; sugars such as sugar, glucose, malt sugar, lactose, oligosaccharide; egg yolk , Egg white, whole egg and other egg components derived from powdered eggs and other eggs; livestock milk such as milk and processed milk such as defatted milk; starching, lard, margarine, butter, liquid oil, etc. Oils and fats; Effervescent agents such as baking powder; Protein materials such as soybean protein; Thickening polysaccharides such as guagam; Inorganic salts such as salt; Emulsifiers; Fresh cream and the like can be blended.
When the dough for baked confectionery of the present invention contains flour other than wheat flour, the ratio of the total amount of wheat flour to the total mass of flour contained in the dough for baked confectionery is preferably 10% by mass or more, more preferably 15% by mass. % Or more, more preferably 40% by mass or more, still more preferably 80% by mass or more.

(Manufacturing method of baked goods)
The method for producing baked confectionery of the present invention shall be produced according to a conventional method except for a step of baking the dough for baked confectionery containing the wheat flour composition for baked confectionery or the premixed powder for baked confectionery. Can be done. For example, the flour composition for baked confectionery of the present invention and other raw materials according to the type of the desired baked confectionery are appropriately mixed to obtain a dough, or the wheat flour composition of the present invention and the intended baked confectionery are obtained. After mixing liquid raw materials such as water, livestock milk, and egg liquid with premixed powder for baked confectionery mixed with other raw materials according to the type of dough, the obtained dough is prepared by a conventional method. It can be placed in a molding or baking mold and then baked to produce baked confectionery.
In the production method of the present invention, the obtained dough for baked confectionery may be subsequently placed in a molding or baking mold and baked without storage, or stored as a frozen dough or a refrigerated dough. After that, if necessary, it may be placed in a molding or baking mold and baked.

(Baked confectionery)
Further, the baked confectionery of the present invention is obtained by baking the dough for baked confectionery.
Examples of the baked confectionery of the present invention include biscuits such as hard biscuits, soft biscuits, cookies and crackers, shoe confectioneries such as cream puff, Eclair, Santonore, Signo and Paris Breast, and pies such as Palmier, Milfille and Apple Pie. Examples include fruit cakes, butter cakes such as Baumkuchen and Madeleine, and scones such as British biscuits, and baked confectioneries that do not use yeast are preferable.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

<Manufacturing example 1 Cookie manufacturing>
Cookies were produced according to Formulation Table 1. Sugar, salt and butter were mixed well, to which whole eggs were gradually added and mixed. To this, soft flour (wheat flour obtained by milling Western White from the United States) and baking powder (hereinafter abbreviated as BP) were added and mixed until homogeneous to prepare a dough. The obtained dough was cooled in a refrigerator, stretched, die-cut, placed on a top plate, placed in an oven preheated to 175 ° C., and baked at 175 ° C. for 15 minutes to obtain cookies.

Formulation 1 cookie

<Evaluation example 1 Evaluation of texture and flavor of baked goods>
The baked confectionery was removed from the rough heat, placed in a resin container, sealed, and stored at room temperature for 24 hours. Ten skilled panelists evaluated according to Evaluation Table 1 to determine the mean and standard deviation (SD). The texture and flavor of baked confectionery using only soft flour (wheat flour obtained by milling Western White from the United States), which is wheat flour other than the specific type of wheat flour, was given as 3 points.

風味

Evaluation table 1
Texture

Flavor

<Test Example 1 Effect of specific wheat flour on the texture and flavor of cookies>
Cookies were produced according to Production Example 1 except that the wheat flour compositions having the formulations shown in Table 1 were used instead of the soft flour, and evaluated according to Evaluation Example 1. In addition, soft flour was used as wheat flour other than the specific type of wheat flour. The results are shown in Table 1.

^※薄力粉（米国産Ｗｅｓｔｅｒｎ Ｗｈｉｔｅ を製粉して得た小麦粉） Table 1

^* Weak flour (wheat flour obtained by milling Western White from the United States)

As a result, in Examples 1 to 8 in which the specific wheat flour was used, the texture and flavor were improved by blending the specific wheat flour, and the texture and flavor were improved as the blending ratio of the specific wheat flour increased. became. In particular, both Example 1 in which only the specific wheat flour derived from LG ABSALON species is used as the wheat flour, and Examples 2 and 3 in which the wheat flour composed of the specific wheat flour in which a plurality of specific wheat flours are mixed are used. , It was possible to obtain a cookie having a texture and flavor more excellent than those of Examples 4 to 8 containing wheat other than the specific wheat.

<Manufacturing example 2 Manufacture of shoe confectionery (skin)>
A shoe confectionery (skin) was produced according to Formulation Table 2. Water, margarine and salt were placed in a bowl and heated. When it boiled, the heating was stopped, and flour (wheat flour obtained by milling Western White from the United States) was added and mixed until homogeneous. A well-cooked whole egg was gradually added and mixed to prepare choux pastry. This choux pastry was squeezed on a top plate, placed in an oven preheated to 200 ° C., and baked at 200 ° C. for 35 minutes to obtain choux pastry (skin).

Formulation 2 Shoe confectionery

<Test Example 2 Effect of specific wheat flour on texture and flavor of pastry (skin)>
A shoe confectionery (skin) was produced according to Production Example 2 except that the wheat flour composition having the composition shown in Table 2 was used instead of the soft flour, and evaluated according to Evaluation Example 1. The results are shown in Table 2.

Table 2

As a result, in Examples 9 to 16 in which the specific type wheat flour was used, the texture and flavor were improved by blending the specific type wheat flour, and both the texture and flavor became better as the mixing ratio of the specific type wheat increased. rice field. In particular, both Example 9 in which only specific wheat flour derived from AIGLE species is used as wheat flour and Examples 10 and 11 in which wheat flour made of specific wheat flour in which a plurality of specific wheat flours are mixed are used are other than specific wheat. It was possible to obtain a shoe confectionery (skin) having a texture and flavor more excellent than those of Examples 12 to 16 containing wheat flour.

<Manufacturing example 3 Apple pie manufacturing>
An apple pie was produced according to Formulation Table 3. Soft flour (wheat flour obtained by flouring Western White from the United States), salt, whole eggs and water were added to a mixer and kneaded at low speed for 4 minutes to obtain dough. The obtained dough was refrigerated in a refrigerator at 5 ° C. for 15 hours. The refrigerated dough was rolled in by using 80 parts by mass of butter in 3 folds and 5 times. The rolled-in dough was stretched to a thickness of 3 mm, cut into a circle with a diameter of 10 cm, wrapped with 25 g of apple preserving, placed in an oven preheated to 210 ° C., and baked at 210 ° C. for 20 minutes to obtain an apple pie.

Formulation 3 Apple pie

<Test Example 3 Effect of specific wheat flour on the texture and flavor of apple pie>
An apple pie was produced according to Production Example 3 except that the wheat flour composition having the composition shown in Table 3 was used instead of the cake flour, and the apple pie was evaluated according to Evaluation Example 1. In addition, weak flour (wheat flour obtained by milling Western White produced in the United States) was used as wheat flour other than the specific type of wheat flour. The results are shown in Table 3.

Table 3

As a result, in Examples 17 to 24 in which the specific wheat flour was used, the texture and flavor were improved by blending the specific wheat flour, and the texture and flavor were improved as the blending ratio of the specific wheat flour increased. became. In particular, both Examples 17 in which only the specific wheat flour derived from AREZZO species is used as the wheat flour and Examples 18 and 19 in which the wheat flour composed of the specific wheat flour in which a plurality of specific wheat flours are mixed are used are specified. It was possible to obtain an apple pie showing a texture and flavor even more excellent than in Examples 20 to 24 containing wheat other than seed wheat.

<Manufacturing example 4 Madeleine manufacturing>
Madeleine was produced according to Formulation Table 4. Soft flour (wheat flour obtained by milling Western White from the United States), BP, sugar, and salt were put into a bowl and mixed until homogeneous. This mixture was added to the melted whole eggs and mixed well, and then the melted margarine was gradually added and mixed well until uniform. The obtained dough was squeezed into a madeleine mold, placed in an oven preheated to 180 ° C., and baked at 180 ° C. for 15 minutes to obtain madeleine.

Formulation Table 4 Madeleine

<Test Example 4 Effect of specific wheat flour on the texture and flavor of Madeleine>
Madeleine was produced according to Production Example 4 except that the wheat flour composition having the formulation shown in Table 4 was used instead of the soft flour, and evaluated according to Evaluation Example 1. In addition, weak flour (wheat flour obtained by milling Western White produced in the United States) was used as wheat flour other than the specific type of wheat flour. The results are shown in Table 4.

Table 4

As a result, in Examples 25 to 32 using the specific seed flour, the texture and flavor were improved by blending the specific seed flour, and the texture and flavor were improved as the blending ratio of the specific seed flour increased. became. In particular, both Examples 25 in which only the specific wheat flour derived from HYPODROM species is used as the wheat flour and Examples 26 and 27 in which the wheat flour composed of the specific wheat flour in which a plurality of specific wheat flours are mixed are used are specified. Madeleine showing a texture and flavor more excellent than those of Examples 28 to 32 containing wheat other than seed wheat could be obtained.

<Manufacturing example 5 British scone manufacturing>
British scones were produced according to Formulation Table 5. Add sugar, salt, butter, flour (wheat flour obtained by milling Western White from the United States) and baking powder (BP) to a mixer to mix the powder, and gradually add the melted whole egg and milk to this. Mix until homogeneous to give dough. The obtained dough was cooled in a refrigerator, stretched, folded twice, stretched to a thickness of 1.5 cm, die-cut, placed on a top plate, and allowed to rest at room temperature for 15 minutes. Then, it was put into an oven preheated to 175 ° C. and baked at 175 ° C. for 25 minutes to obtain a British scone.

Formulation Table 5 British Scones

<Test Example 5 Effect of Specific Wheat Flour on Texture and Flavor of British Scones>
British scones were produced according to Production Example 4 except that the wheat flour compositions having the formulations shown in Table 5 were used instead of the cake flour, and evaluated according to Evaluation Example 1. In addition, weak flour (wheat flour obtained by milling Western White produced in the United States) was used as wheat flour other than the specific type of wheat flour. The results are shown in Table 5.

Table 5

As a result, in Examples 33 to 40 using the specific wheat flour, the texture and flavor were improved by blending the specific wheat flour, and the texture and flavor became better as the blending ratio of the specific wheat increased. became. In particular, both Examples 33 in which only the specific wheat flour derived from HYPODROM species is used as the wheat flour and Examples 34 and 35 in which the wheat flour composed of the specific wheat flour in which a plurality of specific wheat flours are mixed are used are specified. It was possible to obtain British scones showing a texture and flavor even more excellent than those of Examples 33 to 40 containing wheat other than seed wheat.
When the protein value of the specific wheat flour used in the above examples was measured by the Kjeldahl method, it was in the range of 7 to 11% by mass.

Claims (5)

Advisor (ADVISOR) species, AIGLE species (AIGLE) species, APRILIO species (APRILIO) species, AREZZO species (AREZZO) species, attraction (ATTRAKTION) species, Auckland (AUCKLAND) species, BOREGAR (BOREGAR) species, Brentano (BRENTANO) species, Karaburo ( CALABRO species, CALUMET species, CELLULE species, CENTURION species, CESARIO species, CHEVIGNON species, COMPIL species, COMPLICE species, day cart (DESCARTES), DIAMENTO, FANTOMAS, FILON, FOXYL, FRIPON, FRUCTIDOR, GHAYTA, GONCOURT, GRAINDOR, HYBERY, HYBIZA, HYDROCK, HYFI, HYKING, HYPODROM, HYPODROM (HYSPEED), HYSUN, HYWIN, HYXO, HYXTRA, ILLICO, IONESCO, KWS EXTASE , LAURIER, LG ABSALON, LG ANDROID, LG ARMSTRONG, LIPARI, LYRIK, MATHEO , MUTIC, NEMO, OREGRAIN, ORLOGE, PASTORAL, PIBRAC, PILIER, LG Tea Chessario ( RGT CESARIO, RGT FORZANO, RGT KILIMANJARO, RGT LI BRAVO, RGT MONTECARLO, RGT PULKO, RGT SACRAMENTO, RGT TALISKO, RGT TEC No (RGT TEKNO), RGT VELASKO, RGT VENEZIO, RGT VOLUPTO, RUBISKO, SANREMO Species, SCENARIO Species, SEPIA Species, SOLEHIO Species, SOLINDO CS Species, SYLLON Species, SY MATTIS Species, SY MOISSON At least one flour derived from a species selected from the group consisting of seeds, TARASCON, TENOR, TERROIR, TRIOMPH and UNIK, to the total amount of flour. A wheat flour composition for baked confectionery, which comprises 10% by mass or more of wheat flour. A premixed flour for baked confectionery containing the wheat flour composition for baked confectionery according to claim 1. A dough for baked confectionery containing the wheat flour composition for baked confectionery according to claim 1 or the premixed flour for baked confectionery according to claim 2. The method for producing baked confectionery, which comprises the step of baking the dough for baked confectionery according to claim 3. A baked confectionery made by baking the dough for baked confectionery according to claim 4.