JP2022099934A - Wheat flour for bread, mix for bread, bread, and production method of wheat flour for bread - Google Patents

Abstract

To provide wheat flour for bread, capable of producing bread which gives resilient and crispy palate feeling, and is excellent in restorability (external appearance).SOLUTION: Wheat flour for bread has characteristics as follows: (1) a content ratio of non-gelatinized starch is 70% or more; (2) a content of acetic acid soluble protein in the whole wheat flour protein is 15 mass% or less; and (3) the highest viscosity in RVA is 300 cP or more and 2,500 cP or less. The wheat flour for bread has an amylase digestibility of 60% or more and 500% or less when an amylase digestibility of untreated wheat flour is 100%.SELECTED DRAWING: None

Description

The present invention relates to wheat flour for breads.

In recent years, there has been an increasing need for foods that are distributed in a refrigerated state, a frozen state or at room temperature and heated before eating. For example, bakery foods such as bread dough, semi-baked bread, and baked bread are distributed and stored in a frozen state, a refrigerated state, or at room temperature, and are cooked in a microwave oven or the like before eating at a store or at home.

However, when bakery foods that have been frozen, refrigerated, at room temperature, or thawed after freezing are cooked in a microwave oven or the like, the texture of the bakery foods is hardened, chewed, or shrunk (loss of shape retention). There were problems such as the shape collapsed (loss of resilience) during chewing. Further, when the bread dough or the semi-baked bread is distributed and stored in a frozen state, there is a problem that the texture is deteriorated due to drying.

As a method for solving such a problem, for example, Patent Document 1 discloses a frozen bakery product containing 2 to 20% by weight of a wheat flour heat-treated product in an amount of 2 to 20% by weight of whole grain flour. Further, Patent Document 2 discloses a wheat flour for bread making containing 4 to 17% by mass of wheat flour that has been subjected to a wet heat treatment in a product temperature range of 100 to 155 ° C. for 5 to 350 seconds with respect to the total amount of the wheat flour.

Japanese Unexamined Patent Publication No. 7-147947 Japanese Unexamined Patent Publication No. 2014-50367

An object of the present invention is to provide wheat flour for breads, which can produce breads having elasticity and crisp texture at the time of eating and having good resilience (appearance).

The present technology provides wheat flour for breads having the following characteristics.
(1) The content ratio of ungelatinized starch is 70% or more,
(2) The acetic acid-soluble protein content in the total protein of wheat flour is 15% by mass or less, and the content is 15% by mass or less.
(3) The maximum viscosity in RVA is 300 cP or more and 2500 cP or less.
The amylase digestibility of the bread flour may be 60% or more and 500% or less when the amylase digestibility of the untreated wheat flour is 100%.
It may contain 8% by weight or more of protein.
The present art provides a bread mix containing the bread flour.
The present technology provides breads containing the bread flour in an amount of 0.1 to 30% by mass with respect to the total mass of the flour used for the breads.
The present technology provides a method for producing wheat flour for breads, which heat-treats untreated wheat flour under pressure and moisture.
The present technique provides a method for producing the wheat flour for breads, in which the pressure condition is 0.05 MPaG or more in the pressurized moist heat heat treatment.

According to this technique, it is possible to produce breads having elasticity and crisp texture at the time of eating and having good resilience (appearance).

A polarizing microscope (1000 magnification) image of wheat flour in which the proportion of ungelatinized starch is 100% is shown. FIG. 3 shows a polarizing microscope (1000 magnification) image of wheat flour having a proportion of ungelatinized starch of 50%.

Hereinafter, suitable embodiments for carrying out this technique will be described. The embodiments described below show typical embodiments of the present technology, and the scope of the present technology is not limited to these embodiments.
The raw wheat flour that has not been subjected to the pressure-wet heat treatment (modification treatment) described below is referred to as "untreated wheat flour". In addition, although pressure-wet heat treatment was applied, the characteristics of wheat flour for breads of this technology (1) the content of ungelatinized starch is 70% or more, and (2) acetic acid-soluble protein in all wheat flour proteins. Wheat flour that does not satisfy at least one of the content of 15% by mass or less and (3) the maximum viscosity in RVA of 300 cP or more and 2500 cP or less is referred to as "non-modified wheat flour".

<Flour for bread>
The bread flour of the present technology has the following characteristics (1) to (3).
(1) The content ratio of ungelatinized starch is 70% or more.
(2) The acetic acid-soluble protein content in the total protein of wheat flour is 15% by mass or less.
(3) The maximum viscosity in RVA is 300 cP or more and 2500 cP or less.

Hereinafter, these characteristics will be described.
(1) The content of ungelatinized starch is 70% or more. Starch is composed of amylose, which is a linear component, and amylopectin, which is a branched component, and these components are polycrystalline granules in which microcrystals are partially developed. Has a structure. When the starch granules are heated in water, they first lose their crystallinity and swell, and when they are further heated, the starch granules disintegrate into a paste solution in which the fragments and partially dissolved starch molecules are mixed. In other words, "starch gelatinization" is a state in which starch granules irreversibly swell when heated in the presence of water, further disintegrate or dissolve, lose crystallinity and birefringence, and increase in viscosity. Say. Such a gelatinization process can generally be evaluated by a polarization microscopy for observing changes in the crystal structure of starch granules from the birefringence of starch granules (edited by Michinori Nakamura et al .: Biochemical Experimental Method 19 "Starch".・ Related sugar experiment method ”(Academic Publishing Center) p.166 (1999)). In observation by polarization microscopy, starch gelatinization can be determined by the loss of crystallinity and birefringence, which eliminates the crossing of polarized crosses at the formed nuclei found in ungelatinized starch.

The wheat flour for breads according to this technique contains ungelatinized starch. As described above, it can be determined that the wheat flour contains ungelatinized starch by clearly confirming the starch grain shape and the polarized cross in the observation by the polarizing microscope. The ratio of the ungelatinized starch contained in the wheat flour is 70% or more as compared with the amount of the ungelatinized starch contained in the unprocessed wheat flour before the pressure wet heat treatment (100%). It is preferably 75% or more, more preferably 80% or more. The upper limit of the proportion of ungelatinized starch contained in the wheat flour is not particularly limited, but is preferably less than 100%. This ratio can be evaluated by measuring the total number of starch granules observed in the observation by the polarizing microscope method and the number of starch granules in which the polarized cross was observed, and calculating the ratio. In the observation with a polarizing microscope, a small amount of wheat flour or untreated wheat flour (collectively referred to as "wheat flour") after pressure-wet heat treatment is placed on a slide glass as a test sample, and 1 to 2 drops of distilled water is dropped from above with a dropper. Then, it was covered with a cover glass and observed at 200 magnification. The wheat flour for breads according to the present technology has an effect of improving at least one problem of the conventional wet heat-treated wheat flour by containing ungelatinized starch while being pressure-wet heat-treated. The bread flour or non-modified wheat flour according to this technique is also collectively referred to as "wet heat-treated wheat flour".

(2) Acetic acid-soluble protein content in the total protein content of wheat flour is 15% by mass or less In this technology, "acetic acid-soluble protein" can be used in 0.05N acetic acid aqueous solution among all proteins contained in wheat flour. Means a dissolved protein. The ratio (% by mass) of the acetic acid-soluble protein is converted from the nitrogen content contained in the soluble fraction (extract) extracted from the wheat flour using a 0.05 N aqueous acetic acid solution and the total nitrogen content contained in the wheat flour. Can be obtained.

A method for extracting an acetic acid-soluble fraction (extract) from wheat flour and preparing a sample (extract containing an acetic acid-soluble protein) to be used in the Kjeldahl method is briefly described below. The extraction operation can be carried out under atmospheric pressure conditions of 25 ° C.
(I) Put 2 g of flour in a 100 mL volume Erlenmeyer flask.
(Ii) Add 40 mL of 0.05N acetic acid to this and shake (25 ° C., 130 rpm, 60 minutes).
(Iii) Centrifuge (5000 rpm, 5 minutes) to separate into the upper liquid phase (extract) and the lower solid phase (residue).
(Iv) The extract separated in (iii) above is suction-filtered with a filter paper (Whatman, No. 42), and the filtrate is collected.
(V) After collecting the extract in (iii) above, add 40 mL of 0.05N acetic acid to the residue remaining in the Erlenmeyer flask, stir lightly to wash away the residue on the flask wall surface, and centrifuge (5000 rpm, 5 minutes). ), And separate into the upper liquid phase (extract) and the lower solid phase (residue).
(Vi) The extract separated in (v) above is suction-filtered with a filter paper (Whatman, No. 42) to collect the filtrate, and the filtrate is mixed with the filtrate recovered in (iv) above.
(Vii) Volume 100 mL of the filtrate with ion-exchanged water.
(Viii) 25 mL of the filtrate (acetic acid extract of wheat flour) recovered by the above operation and 0.5 g of wheat flour were subjected to decomposition.
(Ix) Add 30 mL of water to the sample obtained by decomposition, set it in a Kjeldahl distillation titrator (Super Kjel 1500/1550, manufactured by Actac), and perform distillation and titration.
(X) The acetic acid-soluble protein content (%) is calculated from the obtained nitrogen amount based on the following formula.

Nitrogen content in the sample (g / 100g) = f × N × (bB) / 1000) × 14 × (100 / 0.5 (g))
Nitrogen content in wheat flour (g / 100g) = f × N × (bB) / 1000) × 14 × (100 / W (g))
f: factor
N: Specified number of sulfuric acid for titration
b: Titration of measurement sample (mL)
B: Titration (mL) of blank (measurement sample using water instead of sample and flour)
W: Flour collection amount (g)

Acetic acid-soluble protein content (%) = (Nitrogen amount in sample (%) / Nitrogen amount in wheat flour (%)) x 100

The wheat flour for breads according to the present technique has an acetic acid-soluble protein content (% by mass) of 15% by mass or less in the total protein of the wheat flour obtained by the above method. As can be seen from the fact that the proportion of the acetic acid-soluble protein in the untreated wheat flour is 50 to 70% by mass, the above value of the bread flour according to the present technique is considerably small. This is considered to mean that a part of the acetic acid-soluble protein originally contained in the untreated wheat flour is altered and insolubilized. The proportion (% by mass) of the acetic acid-soluble protein in the total protein of wheat flour is preferably 13% by mass or less, more preferably 12% by mass or less, and further preferably 11% by mass or less. The lower limit is not particularly limited, but is usually 3% by mass or more, preferably 5% by mass or more. The bread flour according to this technology has a good texture (for example, elasticity) because the proportion (mass%) of the acetic acid-soluble protein in the total protein of the flour is 15% by mass or less and the protein is more denatured. It has the effect of being able to develop (such as crispness).

(3) The maximum viscosity of RVA is 300 cP or more and 2500 cP or less. The bread flour for breads according to this technique is obtained by using a rapid visco analyzer (RVA) that continuously measures the viscosity change of the suspension. The maximum viscosity is 300 cP or more and 2500 cP or less.

A brief explanation of how to obtain the maximum viscosity is as follows. Unless otherwise specified, the measurement can be carried out under atmospheric pressure conditions.
(I) Put 3.5 g of wheat flour to be measured in 25 mL of 0.5 mM silver nitrate aqueous solution, stir well and suspend to prepare a suspension with a concentration of 14% by mass.
(Ii) This suspension (25 ° C.) is subjected to an RVA apparatus (RVA4500, manufactured by Perten Instruments) (paddle rotation speed: 160 rpm). The suspension is heated and cooled according to the set temperature conditions of the RVA device, and the viscosity (cP) of the suspension is continuously read during that time, and the time (seconds) is the horizontal axis and the viscosity (cP) is the vertical axis. Create a profile.

The set temperature conditions of the RVA device are as follows.
Hold at 50 ° C for 60 seconds → Raise from 50 ° C at a rate of 1 ° C / 5 seconds → Hold at the same temperature for 150 seconds when the temperature reaches 95 ° C (282 seconds after the start of heating) → Then (432 from the start of heating) After seconds) The temperature drops at a rate of about 1 ° C / 5 seconds → When the temperature reaches 50 ° C (660 seconds after the start of heating), it is held at the same temperature for 120 seconds.

The maximum viscosity can be determined from the RVA profile thus obtained. Specifically, when the temperature is raised from 50 ° C. to 95 ° C., the viscosity increases, reaches a peak, and then decreases, and the viscosity at the peak is taken as the maximum viscosity. The maximum viscosity of the bread flour of the present technology in RVA is 2500 cP or less as described above. It is preferably 2400 cP or less, more preferably 2300 cP or less, still more preferably 2000 cP or less, still more preferably 1800 cP or less, and particularly preferably 1500 cP or less. The lower limit is 300 cP or more. It is preferably 350 cP or more, more preferably 400 cP or more, still more preferably 500 cP or more.

The bread flour according to this technique has the above-mentioned characteristics (1) to (3), so that even if the bread stored at room temperature or chilled is reheated in a microwave oven, it has elasticity and a crisp texture. Can be obtained, and the resilience (appearance) can be improved. In addition, elasticity and crisp texture can be obtained in breads produced from frozen bread dough prepared using bread flour according to this technology, breads that have been semi-baked and then frozen, and breads that have been baked and then frozen. Therefore, the resilience (appearance) can be improved.

The bread flour according to the present technique preferably has an amylase digestibility of 60% or more and 500% or less when the amylase digestibility of untreated wheat flour is 100%.
In addition to the above-mentioned characteristics (1) to (3), the characteristics are the characteristics of the bread flour according to the present technology. The amylase in the present invention means a mold-derived amylase.

The following is a brief description of how to determine amylase digestibility. Unless otherwise specified, the measurement can be carried out under room temperature (25 ° C.) and atmospheric pressure conditions.
(How to determine the amylase digestibility of wheat flour)
To 100 mg of a wheat flour sample, 1 mL of an α-amylase solution (derived from Aspergillus oryzae, 50 units / mL) pre-incubated at 40 ° C. for 10 minutes is added, stirred, and then treated at 40 ° C. for 10 minutes. Then, 5 mL of a citric acid-phosphoric acid aqueous solution (pH 2.5) is added to stop the reaction, and centrifugation (1,000 g, 5 minutes) is performed to obtain a supernatant. An amyloglucosidase solution (derived from Aspergillus niger, 2 unit / 0.1 mL) is added to 0.1 mL of this supernatant, treated at 40 ° C. for 20 minutes, and then the absorbance is measured at 510 nm. From the obtained absorbance, the amount of glucose produced is calculated using a calibration curve of D-glucose prepared using a standard solution.

The amylase digestibility of the wet heat-treated wheat flour when the amylase digestibility of the untreated wheat flour is 100% can be obtained from the following formula.
Amylase digestibility = {(amount of glucose produced from wet heat-treated wheat flour) / (amount of glucose produced from untreated wheat flour)} × 100

As described above, the wheat flour for breads according to the present technology preferably has an amylase digestibility of 60% or more, more preferably 62% or more, and further preferably 62% or more when the amylase digestibility of untreated wheat flour is 100%. It is preferably 65% or more, and even more preferably 70% or more. The upper limit is preferably 500% or less, more preferably 400% or less, still more preferably 300% or less, 200% or less, still more preferably 150% or less, and particularly preferably 110% or less. In the present technology, by including amylase digestibility in this range, the texture and resilience (appearance) of bread can be further improved, and in addition, when bread is produced, a dough-like dough can be produced. It is possible to improve the workability at the time of preparation, and further, when the breads frozen after baking are heated again by microwave cooking or the like, the texture does not harden and the texture does not have a crack. , It is possible to obtain an excellent texture equivalent to that immediately after the first baking.

<Manufacturing method of flour for breads>
The wheat flour for breads according to the present technology having the above-mentioned characteristics can be produced by subjecting untreated wheat flour to a pressure-wet heat treatment. More specifically, the untreated wheat flour may be prepared by heat-treating (wet heat-treating) the untreated wheat flour to 100 ° C. or higher under saturated steam in a pressurized state. The device used for the heat treatment may be a pressurized airtight container, and examples thereof include an autoclave device and a pressure cooker. Further, a pressure heater provided with a jacket heating mechanism can be used. In order to efficiently produce the wheat flour for breads according to the present technology having the above-mentioned characteristics, it is preferable to have a jacket heating mechanism. As the pressurizing condition, preferably 0.05 MPaG or more, more preferably 0.1 MPaG or more, still more preferably 0.15 MPaG or more can be mentioned. Although the upper limit value is not limited, it may be preferably 0.5 MPaG or less, more preferably 0.4 MPaG or less, still more preferably 0.3 MPaG or less. Further, as the heating condition, the temperature inside the pressurizing heater may be as high as 100 ° C. or higher, and although not limited, 105 ° C. or higher, preferably 110 ° C. or higher, more preferably 120 ° C. or higher can be mentioned. Although the upper limit is not limited, it can usually be 160 ° C. or lower. Further, when the jacket heating mechanism is provided, the temperature inside the jacket is preferably higher than the temperature inside the pressure heater, and more preferably 1 ° C. or higher.

The time required for the wet heat treatment under pressure conditions may be any time as long as the flour for breads according to the present technique having the above-mentioned characteristics can be prepared, the amount of wheat flour to be wet heat treated, and the pressure conditions and temperature to be adopted. The settings can be adjusted as appropriate according to the conditions and the like. Although not limited, the upper limit can be set within a range not exceeding 5 hours.

The wheat flour used as a raw material for the pressure-wet heat treatment is not limited to the types such as weak flour, medium-strength flour, strong flour, and durum flour, but it is preferable to use strong flour. The wheat flour used as a raw material for the wet heat treatment has a protein content of preferably 8% by mass or more, more preferably 9% by mass or more, and further preferably 11% by mass or more. The upper limit value is not particularly limited, but is preferably 15% by mass or less, more preferably 14% by mass or less. Further, it is preferable to use a strong flour having a protein content of 8% by mass or more. By using wheat flour having a protein content of 8% by mass or more as a raw material for pressure-wet heat treatment, the texture, particularly elasticity of breads can be further improved. Furthermore, when the frozen breads are heated again in a microwave oven or the like after baking, the texture does not harden, and the texture is not fluffy and has the same excellent texture as immediately after the first baking. Obtainable. The protein content can also be determined according to the above-mentioned Kjeldahl method.

<Bread mix>
The bread flour according to the present technology described above can be used as a bread mix itself, and if necessary, can be combined with flour other than flour and / or starch according to the type of bread to be produced. , For example, it can be prepared as a mixed flour for breads.

As the flour other than wheat flour, for example, flour prepared from rice (glutinous rice, glutinous rice, etc.), barley, rye, oats, adlay, corn, soybeans, buckwheat, foxtail millet, hie, or white sorghum. Can be mentioned. Specifically, rice flour (joshinko, fine flour, rice cake flour, shiratama flour, brown rice flour, etc.), barley flour, rye flour, oat flour, hato wheat flour, corn flour, soybean flour, buckwheat flour, foam flour, etc. Examples thereof include joshinko, joshinko, and white sorghum flour, which can be used alone or in combination of two or more. In addition to grain flour, powdered potatoes and bracken starch prepared from potatoes such as potatoes and sweet potatoes and vegetables such as bracken can also be blended.

Examples of the starch include grains, plant seeds other than grains, and starch extracted from plants, and examples thereof include corn starch, waxy corn starch, green bean starch, potato starch, wheat starch, tapioca starch, sweet potato starch, and sago. Examples include starch and the like. Further, modified starch can be blended as starch. The processed starch is a starch obtained by physically and / or chemically treating natural starch, and is, for example, an enzyme-treated starch processed using raw starch such as potato starch, corn starch, tapioca starch, and wheat starch, and pregelatinized. Starch, wet heat treated starch, oxidized starch, acid-treated starch, bleached starch, esterified starch such as acetylated starch, etherified starch such as phosphorylated starch and hydroxypropylated starch, phosphoric acid cross-linked starch, adipic acid cross-linked starch and the like. Processed starch that combines multiple processes such as cross-linked starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, and phosphoric acid monoesterified phosphoric acid cross-linked starch. Can be mentioned. As the starch, the above-mentioned grains, plant seeds other than grains, starch extracted from plants, and the above-mentioned processed starch can be used alone or in combination of two or more.

Depending on the type of bread to be prepared, the bread mix may also contain various additives, if necessary. For example, salt and other salts (eg, sodium chloride, potassium chloride, etc.); fats and oils (eg, vegetable fats and oils, animal fats and oils, processed fats and oils, powdered fats and oils, etc.); sugars (eg, starch decomposition products, dextrin, grape sugar, etc.) , Sucrose, oligosaccharide, trehalose, glucose, fructose, lactose, sugar, maltose, isomaltose and other sugars; sorbitol, maltol, reduced palatinose, reduced water candy and other sugar alcohols; protein material (eg, egg white) Flour, egg yolk flour, whole egg flour, wheat protein, milk protein, soybean protein, etc.; thickeners (eg, xanthan gum, guagam, tartaric acid ester, pectin, tamarind seed gum, carrageenan, locust bean gum, arabic gum) Thickening polysaccharides such as galactomannan and gellan gum; carboxymethyl cellulose, hydroxypropyl methyl cellulose, propylene glycol, etc.; swelling agents (eg, gas generators such as sodium bicarbonate (sodium hydrogen carbonate), ammonium carbonate, calcium carbonate, and tartaric acid, Baking powder containing acidic agents such as potassium hydrogen tartrate, sodium dihydrogen phosphate, gluconodeltalactone, etc.); Emulsifiers (eg, lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, etc.); Enzymes; pH Adjusters; Vitamin; Yeast, Yeast Food; Sweets; Spices; Seasonings (eg Sodium Glytamate, Powdered Soy Sauce, etc.); Minerals; Extracts (eg, Yeast Extract, Livestock or Seafood Derived Extracts, etc.); Preservatives It is also possible to use a coloring agent, a fragrance, or the like.

<Breads>
The breads according to the present technology contain the flour for breads or the mix for breads according to the present technology. The bread flour is preferably contained in an amount of 0.1% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.5% by mass or more, based on the total mass of the flour used for the bread. .. The bread flour is preferably contained in an amount of 30% by mass or less, more preferably 20% by mass or less, still more preferably 15% by mass or less, based on the total mass of the flour used for bread. The bread flour is preferably 0.1 to 30% by mass, more preferably 0.3 to 20% by mass, still more preferably 0.5 to 15% by mass, based on the total mass of the flour used for bread. It is contained.

The breads according to the present technology can be produced from bread dough containing the bread flour for breads or the bread mix according to the present technology. Such bread dough may further contain flour and / or starch other than the above-mentioned wheat flour, various additives, and water.

The bread dough containing the bread flour or the bread mix according to the present technique can be produced by a general method for producing bread dough. For example, as a method for producing bread dough, a direct kneading method (straight method), a medium seed method, a liquid seed method, a sour seed method, a liquor seed method, a hot water seed method and the like can be mentioned. After kneading the dough raw materials by the above method and adjusting the dough-shaped dough, it may be divided, rolled and molded as necessary. Further, a floor time (usually 25 to 30 ° C., relative humidity 70 to 80%, 15 to 150 minutes) may be provided as appropriate, and a bench time (usually 25 to 30 ° C., relative) after division and rounding may be provided. Humidity 70-80%, 15-30 minutes) may be provided, and after molding, a proof (final fermentation) (usually 35-40 ° C, relative humidity 70-85%, 40-80 minutes fermentation step) is performed. May be good.

In addition, the bread dough containing the bread flour or the bread mix according to the present technology can be used as a frozen bread dough. As such frozen bread dough, dough ball frozen bread dough in which the bread dough before molding is frozen after mixing the materials; molded frozen bread dough in which the dough after molding and before proofing (final fermentation) is frozen; Examples include proofed frozen bread dough in which the dough before heating is frozen after proofing (final fermentation). In addition, there are two types of dough ball frozen bread dough, one that is frozen in a state where the bread dough after mixing the ingredients is divided into large pieces, and the other that is frozen in small pieces to the target weight. The former is the purpose after thawing. It is used by dividing it into the weights of.

In the present embodiment, for example, the dough raw materials are mixed to prepare a kneaded dough, and if necessary, the dough is frozen after performing steps such as the floor time, the division and rounding, the bench time, and the molding. By doing so, it is possible to produce frozen bread dough. Further, the bread dough may be frozen after division and rounding and before molding, or after molding and without final fermentation, the bread dough may be frozen.

The freezing conditions of the bread dough may be appropriately adjusted depending on the type and size of the bread dough, and are not limited, but the freezing temperature is preferably −20 ° C. or lower, more preferably −30 ° C. or lower. Therefore, it is preferable to use quick freezing. The frozen storage conditions of the frozen bread dough after freezing may be appropriately adjusted depending on the type and size of the bread dough, and are not limited, but the temperature of the frozen storage is preferably −15 ° C. or lower. , More preferably −20 ° C. or lower. The freezing means is not particularly limited, and examples thereof include air blast freezing, liquid nitrogen tunnel freezing, and static freezing in a freezer.

When the frozen bread dough is a dough ball frozen bread dough, breads can be produced by heating at least after thawing and performing desired molding. When the frozen bread dough is a molded frozen bread dough, bread can be produced by heating at least the thawed dough.

The method for thawing the frozen bread dough is not particularly limited, and any method generally used for thawing the frozen bread dough may be used. As a simple thawing method, for example, a means of thawing in a certain temperature range such as normal temperature (room temperature) thawing and refrigerating thawing can be mentioned, and as an applied thawing method, thawing is performed by appropriately changing the thawing temperature. Means can be mentioned. The latter can be easily carried out by using equipment such as a dough conditioner that can control the program.

Breads according to this technique can be produced by subjecting the bread dough to heat treatment such as baking, oiling, steaming, and microwave heating. Further, the breads according to the present technique can be produced by thawing the frozen bread dough and then performing heat treatment such as baking, oiling, steaming, and microwave heating.

The conditions of the heat treatment are not particularly limited, and may be appropriately adjusted according to the size of the bread dough, the type of bread, and the like.

The bread flour or bread mix according to the present technique can be used for producing frozen bread after baking or frozen bread after semi-baking. For the frozen bread after baking or the frozen bread after semi-baking, for example, a bread dough is prepared using the bread flour for bread or the mix for bread according to the present technology, and the bread dough is prepared after baking or after half-baking. By freezing, frozen breads after baking or frozen breads after semi-baking can be produced. The baked frozen breads or the semi-baked frozen breads are thawed and reheated in a microwave oven at the time of eating.

The types of breads according to this technique are not particularly limited, and are, for example, hard breads such as breads, roll breads, table breads, cooked breads, sweet breads, and French breads, denish pastries, yeast donuts, pizzas, Chinese manju, and paneltones. , Storen, steamed bread, fried bread, pondequejo, etc.

Hereinafter, the configuration of the present invention and its effects will be described based on Examples. However, these examples are all examples of the present invention, and the present invention is not limited to these examples. In the following, unless otherwise specified, the experiment was carried out under room temperature (25 ± 5 ° C.) or atmospheric pressure conditions. Unless otherwise specified, "%" means "% by mass" and "part" means "part by mass".

[Experimental Example 1]

Bread flour was produced using the following two types of flour as raw material flour, and their characteristics were evaluated. The raw wheat flour was left at 25 ° C. and 50% constant temperature and humidity for 24 hours before being subjected to the test.
Raw wheat flour A: "Quorite" (manufactured by Showa Sangyo Co., Ltd. (protein content 13.0% by mass) (strong flour))
Raw wheat flour B: "Gekkeikan" (manufactured by Showa Sangyo Co., Ltd. (protein content 7.8% by mass) (weak flour))

1. 1. Method for Producing Wheat Flour for Bread In each of the test examples, the above-mentioned raw material flours A and B were used, and the pressure conditions, heating conditions (temperature, time), and moisture conditions were appropriately adjusted, and the wet heat-treated wheat flour having the following properties (test example). 1-12) were manufactured. Table 2 shows the pressure conditions, heating conditions (temperature, time) and treatment time in each of the test examples. In Test Examples 1 to 3, wet heat-treated wheat flour was produced under closed pressure and atmospheric pressure.

After the wet heat treatment, the pressure in the pressure heater is returned to the atmospheric pressure, the wet heat-treated wheat flour is discharged from the pressure heater, the flour is dried until the water content becomes about 10%, and the flour is crushed by a crusher. The treatment was carried out to obtain wet heat-treated wheat flour having a particle size of 0.5 mm or less (Test Examples 1 to 12).

2. 2. Method for evaluating the physical properties of wheat flour for breads (1) Measurement of the ratio of ungelatinized starch Wet-heated wheat flour prepared above (Test Examples 1 to 12), raw wheat flour A before wet heat treatment (Reference Example 1), and wet heat treatment. The proportion of ungelatinized starch was measured using the previous raw material wheat flour B (Reference Example 2) (above, test sample). The ratio of ungelatinized starch was evaluated by measuring the total number of starch granules observed in the observation by polarization microscopy and the number of starch granules in which the polarized cross was observed, and calculating the ratio. In the observation with a polarizing microscope, a small amount of wet-heated wheat flour or untreated wheat flour (collectively referred to as "wheat flour") is placed on a slide glass as a test sample, and one or two drops of distilled water is dropped from above with a dropper, and then It was covered with a cover glass and observed at a magnification of 200. The wheat flours of Reference Examples 1 and 2 (untreated wheat flour) and Test Examples 1 to 12 (wet heat-treated wheat flour) were observed with a polarizing microscope (200 magnification) to confirm the presence or absence of a polarizing cross. Polarized microscopic images of wheat flour having an ungelatinized starch ratio of 100% and wheat flour having an ungelatinized starch ratio of 50% taken at 1000 magnification are shown in FIGS. 1 (A) and 1 (B), respectively. show.

(2) Measurement of acetic acid-soluble protein content (% by mass) The acetic acid-soluble protein content (%) in the total amount of protein contained in wheat flour was measured by the following operation step.
(I) 2 g of the wet heat-treated wheat flour (Test Examples 1 to 12) prepared above, the raw material wheat flour A before the wet heat treatment (Reference Example 1), or the raw material wheat flour B before the wet heat treatment (Reference Example 2), and a triangle having a capacity of 100 mL. Place in a flask.
(Ii) Add 40 mL of 0.05N acetic acid to this and shake (25 ° C., 130 rpm, 60 minutes).
(Iii) The contents of the Erlenmeyer flask are transferred to a centrifuge tube and centrifuged (5000 rpm, 5 minutes) to separate the liquid phase of the upper layer and the residue of the lower layer.
(Iv) The upper layer separated above is suction-filtered with filter paper (Whatman, No. 42) to collect the filtrate.
(V) Put 40 mL of 0.05N acetic acid in the Erlenmeyer flask of (ii) above, stir lightly to wash away the residue on the flask wall surface, transfer the contents to a centrifuge tube, and centrifuge (5000 rpm, 5 minutes). , Separates into a liquid phase in the upper layer and a residue in the lower layer.
(Vi) The separated upper liquid phase is suction-filtered with a filter paper (Whatman, No. 42), and the recovered filtrate is mixed with the filtrate recovered in (iv).
(Vii) Volumetric flask to 100 mL with ion-exchanged water.
(Viii) 25 mL of the filtrate (wheat flour acetic acid extract) recovered by the above operation and 0.5 g of wheat flour were subjected to decomposition.
(Ix) Add 30 mL of ion-exchanged water to each of the samples obtained by decomposition, set in a Kjeldahl distillation titrator (Super Kjel 1500/1550, manufactured by Actac), and perform distillation and titration.
(X) Based on the following formula, the amount of nitrogen in the wheat flour acetic acid extract and the wheat flour is determined, and then the acetic acid-soluble protein content (%) is calculated.

Nitrogen content in wheat flour acetic acid extract (g / 100g)
= F × N × (bB) / 1000) × 14 × (100 / 0.5 (g))
Nitrogen content in wheat flour (g / 100g) = f × N × (bB) / 1000) × 14 × (100 / W (g))
f: factor
N: Specified number of sulfuric acid for titration
b: Titration of measurement sample (mL)
B: Titration (mL) of blank (measurement sample using water instead of wheat flour acetic acid extract and wheat flour)
W: Flour collection amount (g)

Acetic acid-soluble protein content (%) = (Nitrogen content in wheat flour acetic acid extract (%) / Nitrogen content in wheat flour (%)) x 100

(3) Evaluation of RVA viscosity characteristics About the wet heat-treated wheat flour (Test Examples 1 to 12) prepared above, the raw material wheat flour A before the wet heat treatment (Reference Example 1), and the raw material wheat flour B before the wet heat treatment (Reference Example 2). , 3.5 g of each of them was placed in 25 mL of a 0.5 mM silver nitrate aqueous solution, stirred well and suspended to prepare a suspension having a concentration of 14% by mass. This suspension (25 ° C.) was subjected to a rapid visco analyzer (RVA device) (RVA4500, manufactured by Perten Instruments) (paddle rotation speed: 160 rpm), and the official method of the American Grain Chemistry Society (AACC Method 76-). Based on 21), the viscosity was measured under the conditions shown in Table 1 below, and the viscosity characteristics (maximum viscosity) were evaluated.

(4) Measurement of amylase digestibility The measurement of amylase digestibility of wheat flour was carried out by the following operation step.
(I) 40 mg in advance in 100 mg of the wet heat-treated wheat flour sample (Test Examples 1 to 12) prepared above, the raw material flour A before the wet heat treatment (Reference Example 1), or the raw material wheat flour B before the wet heat treatment (Reference Example 2). Add 1 mL of α-amylase solution (derived from Aspergillus oryzae, 50 units / mL) pre-incubated at ° C for 10 minutes, stir, and then treat at 40 ° C for 10 minutes.
(Ii) Next, 5 mL of a citric acid-phosphoric acid aqueous solution (pH 2.5) is added thereto to stop the reaction, and centrifugation (1000 g, 5 minutes) is performed to obtain a supernatant.
(Iii) An amyloglucosidase solution (derived from Aspergillus niger, 2 units / 0.1 mL) is added to 0.1 mL of this supernatant, treated at 40 ° C. for 20 minutes, and then the absorbance is measured at 510 nm.
(Iv) From the obtained absorbance, calculate the amount of glucose produced using the calibration curve of D-glucose prepared using the standard solution.

The amylase digestibility of the wet heat-treated wheat flour when the amylase digestibility of the untreated wheat flour is 100% can be obtained from the following formula.
Amylase digestibility = {(amount of glucose produced from wet heat-treated wheat flour) / (amount of glucose produced from untreated wheat flour)} × 100

3. 3. Table 2 shows the results of the evaluation of the physical characteristics of wheat flour for bread.

The ratio of ungelatinized starch in the wheat flour of Reference Examples 1 and 2 (untreated wheat flour) and Test Examples 1 to 12 (wet heat-treated wheat flour) was measured. It was confirmed that the wheat flour of Test Examples 4 to 10 (wheat flour for breads) according to this technique had an ungelatinized starch content of 70% or more. On the other hand, it was confirmed that the non-modified wheat flour of Test Example 12 had an ungelatinized starch ratio of 50% and a maximum viscosity of less than 300 cP.

[Experimental Example 2]

In Experimental Example 2, when producing breads, the blending effect of the wheat flour of each Test Example was investigated. In this experimental example, bread rolls were produced as an example of breads.

1. 1. Production of breads [Sugared medium seed method: Reference Examples 3 to 4, Test Examples 2-1 to 2-12]
Bread rolls were produced by the sweetened medium seed method with the formulations shown in Table 3 below. Specifically, 70 parts by mass of wheat flour A, 3 parts by mass of baker's yeast, 0.1 part by mass of yeast food, and 3 parts by mass of glucose were mixed at low speed for 3 minutes and at medium speed for 2 minutes to prepare a kneaded dough. The kneading temperature of the dough was 25 ° C. This kneaded dough was fermented at 28 ° C. for 150 minutes to prepare medium seeds. Next, among the components listed in the "main kneading combination" column of Table 3 below, 29 parts by mass of wheat flour A, 1 part by mass of wheat flour of Reference Examples 1 and 2, or 1 mass of wheat flour of Test Examples 1 to 12 are added to this medium species. A portion, 2 parts by mass of defatted wheat flour, 20 parts by mass of white sugar, 1.2 parts by mass of salt, and 10 parts by mass of whole egg were added and mixed at low speed for 4 minutes, medium speed for 5 minutes, and high speed for 1 minute. Next, 15 parts by mass of shortening was added, and the mixture was further mixed at low speed for 4 minutes, medium speed for 3 minutes, and high speed for 2 minutes to prepare a kneaded dough. The kneading temperature of the dough was 27 ° C. The kneaded dough was allowed to floor time at 28 ° C. for 20 minutes, and then divided into 60 g and rolled. After a bench time of 20 minutes at 28 ° C., the bread was formed into a roll, and a proof was taken at 38 ° C. and a humidity of 85% for 60 minutes, and then baked at 210 ° C. for 10 minutes to obtain a roll pan. This was allowed to cool for 30 minutes to remove rough heat, then placed in an OPP bag and sealed.

The materials used in this experimental example are as follows.
Wheat flour A: "Quorite" (manufactured by Showa Sangyo Co., Ltd. (protein content 13.0% by mass) (strong flour))
Wheat flour B: "Gekkeikan" (manufactured by Showa Sangyo Co., Ltd. (protein content 7.8% by mass) (soft flour))
Glucose: "Water-containing crystalline glucose" (manufactured by Showa Sangyo Co., Ltd.)
East Food: "C Oriental Food" (manufactured by Oriental Yeast Co., Ltd.)
Baker's yeast: "Kaneka yeast" (manufactured by Kaneka Corporation)
Johakuto: "Purified Johakuto" (manufactured by Pearl Ace Co., Ltd.)
Salt: "Nacle Four 2" (manufactured by Naikai Salt Industries Co., Ltd.)
Shortening: "Emblem" (manufactured by Miyoshi Oil & Fat Co., Ltd.)
Skim milk powder: "Meiji skim milk powder" (manufactured by Meiji Co., Ltd.)
Whole egg: "Liquid whole egg (sterilized)" (manufactured by Kewpie Egg Corporation)

2. 2. evaluation

<After storage at room temperature for 1 day>
The roll pans according to Reference Examples 3 to 4 and Test Examples 2-1 to 2-12 manufactured above were baked and stored at room temperature for 1 day, and then eaten, and the elasticity and crispness were obtained based on the following evaluation criteria. , And resilience were evaluated. The average value of 10 trained professional panels was calculated and the score was determined.

[Resilience (texture)]
5: Compared to the control, there is a strong feeling of resistance when hitting the teeth during chewing, and there is a feeling of chewing, which is very good. 4: Compared to the control, there is a feeling of resistance when hitting the teeth during chewing, and the feeling of chewing is felt. Good 3: Equivalent to control 2: Compared to control, there is not much resistance when hitting the teeth during chewing, slightly unresponsive, and slightly poor 1: Compared to control, when hitting the teeth during chewing No resistance, no chewing, defective

[Crisp (texture)]
5: Very easy to bite off compared to control, very good 4: Easy to bite off compared to control, good 3: Equivalent to control 2: Slightly difficult to bite off compared to control, slightly poor 1: With control Compared to, it is very difficult to bite off and is defective

[Stability (appearance)]
5: Compared to the control, the cross section of the bread after being bitten is not crushed, and the shape returns to the original shape, which is very good. 4: Compared to the control, the cross section of the bread after being bitten is crushed too much. The shape is almost restored to its original shape without any problems. 3: Equivalent to control 2: Compared to control, the cross section of the bread is crushed after it has been bitten, and the shape does not return to its original shape. 1: Control Compared to, the cross section of the bread after biting is crushed, the shape does not return to the original shape, it is defective

<Reheat after storing at room temperature for 1 day>
The roll pan in the OPP bag produced above was stored at room temperature for 1 day, then heated in a microwave oven (NE-1902S, manufactured by Panasonic Corporation, 1500 W) for 7 seconds, and stored at room temperature for 3 minutes. Then, the stability, crispness, and elasticity were evaluated in the same manner as the evaluation after storage at room temperature for 1 day.

3. 3. Results The results are shown in Table 3 above.

As shown in Table 3, the content of ungelatinized starch is 70% or more, the content of acetic acid-soluble protein in the total protein of wheat flour is 15% by mass or less, and the maximum viscosity in RVA is 300 cP or more and 2500 cP or less. It was found that Test Examples 2-4 to 2-10 using the above had good elasticity, crispness, and resilience. Further, in Test Examples 2-4 to 2-10, the amylase digestibility was 60% or more and 500% or less when the amylase digestibility of untreated wheat flour was 100%, and the elasticity, crispness, and resilience were good. It turned out to be. In particular, it was found that all the evaluation items of Test Example 2-6 using the flour of Test Example 6 were much better than those of Test Example 2-4 using the flour of Test Example 4. This indicates that it is more preferable to use strong flour as the raw wheat flour even under the same production conditions. In Test Examples 2-4 and 2-6 in which the wheat flours of Test Examples 4 and 6 were blended in the main kneading formulation, instead of blending the wheat flour subjected to the wet heat treatment of each test example in the main kneading formulation, the raw material flour before the wet heat treatment was blended. Compared to Reference Example 3 in which only A is blended and Reference Example 4 in which raw wheat flour B before wet heat treatment is blended instead of blending wheat flour subjected to wet heat treatment in each test example, all of elasticity, crispness, and resilience are all. It was a good result in.

Test Examples 2-1 to 2-3 in which the acetic acid-soluble protein content in the total protein of wheat flour exceeded 15% by mass and the maximum viscosity in RVA exceeded 2500 cP were inferior in elasticity, crispness, and resilience. It turned out to be.

Test Examples 2-11 and 2-12, which had a maximum viscosity of less than 300 cP in RVA, were found to be inferior in elasticity, crispness, and resilience. Further, in Test Examples 2-11 and 2-12, the amylase digestibility was more than 500% when the amylase digestibility of the untreated wheat flour was 100%.

[Experimental Example 3]

In Experimental Example 3, it was examined whether the effect was different by changing the content of wheat flour.

1. 1. Production of Breads Bread rolls were produced using the same method as in Experimental Example 2 with the formulations shown in Table 4 below.

2. 2. Evaluation The roll pans according to Reference Example 3 and Test Examples 3-1 to 3-9 produced above were evaluated for elasticity, crispness, and resilience using the same method as in Experimental Example 2.

3. 3. Results The results are shown in Table 4 below.

Each material used in this experimental example is the same as that used in experimental example 2.

As shown in Table 4, Test Examples 3-1 to 3-8 in which the content of wheat flour in Test Example 6 in the range of 0.1 to 30% by mass with respect to the total mass of flour used for breads are Test Examples. Compared with Reference Example 3 which did not contain flour of No. 6, good results were obtained in all of elasticity, crispness, and resilience.

On the other hand, it was found that Test Example 3-9, in which the content of wheat flour in Test Example 6 was 50% by mass with respect to the total mass of flour used for breads, deteriorated in all of elasticity, crispness, and resilience.

[Experimental Example 4]

In Experimental Example 4, the range-up resistance when breads were produced using the wheat flour of Test Example 6 was examined.

1. 1. Bread production A roll bread was produced using the same materials, composition, and the same method as in Experimental Example 2.

2. 2. evaluation

<Reheat after refrigerating at 10 ° C for 1 day>
The roll pan in the OPP bag produced above was refrigerated at 10 ° C. for 1 day, then heated in a microwave oven (NE-1902S, manufactured by Panasonic Corporation, 1500 W) for 10 seconds, and stored at room temperature for 3 minutes. Then, using the same method as in Experimental Example 2, elasticity, crispness, and resilience were evaluated.

<Reheat after freezing at -20 ° C for 1 day>
The roll pan in the OPP bag produced above was frozen and stored at −20 ° C. for 1 day, then heated in a microwave oven (NE-1902S, manufactured by Panasonic Corporation, 1500 W) for 20 seconds, and stored at room temperature for 3 minutes. Then, using the same method as in Experimental Example 2, elasticity, crispness, and resilience were evaluated.

3. 3. Results The results are shown in Table 5 below.

Each material used in this experimental example is the same as that used in experimental example 2.

As shown in Table 5, Test Example 4-1 in which the wheat flour of Test Example 6 was blended in the main kneading formulation was Reference Example 3 in which 30 parts by mass of wheat flour A was blended in place of the flour of Test Example 6 in the main kneading formulation. In comparison with the above, good results were obtained in all of elasticity, crispness, and resilience even after refrigerating at 10 ° C. for 1 day and freezing at -20 ° C for 1 day and then heating in a microwave oven.

[Experimental Example 5]

In Experimental Example 5, breads frozen after baking using the wheat flour of Test Example 6 were examined.

1. 1. Bread production A roll bread was produced using the same materials, composition, and the same method as in Experimental Example 2.

2. 2. evaluation

<Thaw at room temperature after freezing at -20 ° C>
The roll pan in the OPP bag produced above was rapidly frozen at −30 ° C. for 60 minutes to produce a frozen roll pan. After freezing and storing at -20 ° C for 7 days, the obtained frozen roll pan was thawed at 20 ° C for 180 minutes. Then, using the same method as in Experimental Example 2, elasticity, crispness, and resilience were evaluated.

3. 3. Results The results are shown in Table 6 below.

Each material used in this experimental example is the same as that used in experimental example 2.

As shown in Table 6, Test Example 5-1 containing the flour of Test Example 6 does not contain the flour of Test Example 6 and instead contains 30 parts by mass of the flour A as compared with Reference Example 3. Good results were obtained in all of elasticity, crispness, and resilience.

[Experimental Example 6]

In Experimental Example 6, the resistance to refrigerated storage when breads were produced using the wheat flour of Test Example 6 was examined.

1. 1. Production of Breads Bread according to Test Example 6-1 was produced by the medium seed method with the formulations shown in Table 7 below. Specifically, 70 parts by mass of wheat flour A, 2 parts by mass of baker's yeast, and 0.1 part by mass of yeast food were mixed at a low speed for 3 minutes and at a medium speed for 2 minutes to prepare a kneaded dough. The kneading temperature of the dough was 25 ° C. This mixed dough was fermented at 28 ° C. for 4 hours to prepare medium seeds. Next, among the components listed in the "main kneading combination" column of Table 7 below, 29 parts by mass of wheat flour, 1 part by mass of wheat flour of Test Example 6, 7 parts by mass of fine white sugar, and 2 parts by mass of salt were added to this medium seed. 2 parts by mass of defatted wheat flour was added, and the mixture was mixed at low speed for 3 minutes, medium speed for 5 minutes, and high speed for 2 minutes. Next, 7 parts by mass of shortening was added, and the mixture was further mixed at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 3 minutes to prepare a kneaded dough. The kneading temperature of the dough was 27 ° C. The kneaded dough was allowed to floor time at 28 ° C. for 20 minutes, and then divided into 220 g and rolled. After taking a bench time of 20 minutes at 28 ° C., the loaf was formed into a U shape, and a loaf was taken at 38 ° C. and a humidity of 85% for 60 minutes, and then baked at 200 ° C. for 40 minutes to obtain bread. This was allowed to cool for 90 minutes to remove rough heat, then sliced into 1 cm widths, placed in a PP bag, and sealed. Further, the bread according to Reference Example 5 was produced by the same method as in Test Example 6-1 except that the wheat flour A of Test Example 6 was not blended in this kneading blending and 30 parts by mass of wheat flour A was blended.

2. 2. Evaluation <1 day refrigerated storage at 10 ° C>
The bread in a PP bag produced above was refrigerated at 10 ° C. for 1 day, and then the elasticity, crispness, and resilience were evaluated using the same method as in Experimental Example 2.

<Store at room temperature for 1 day, then refrigerate at 10 ° C for 1 day>
The bread in a PP bag produced above was stored at room temperature for 1 day, then refrigerated at 10 ° C. for 1 day, and then the elasticity, crispness, and resilience were evaluated using the same method as in Experimental Example 2.

3. 3. Results The results are shown in Table 7 below.

The materials used in this example are as follows.
Wheat flour A: "Quorite" (manufactured by Showa Sangyo Co., Ltd. (protein content 13.0% by mass) (strong flour))
Baker's yeast: "Kaneka yeast" (manufactured by Kaneka Corporation)
East Food: "C Oriental Food" (manufactured by Oriental Yeast Co., Ltd.)
Johakuto: "Purified Johakuto" (manufactured by Pearl Ace Co., Ltd.)
Salt: "Nacle Four 2" (manufactured by Naikai Salt Industries Co., Ltd.)
Shortening: "Emblem" (manufactured by Miyoshi Oil & Fat Co., Ltd.)
Skim milk powder: "Meiji skim milk powder" (manufactured by Meiji Co., Ltd.)

As shown in Table 7, Test Example 6-1 in which the wheat flour of Test Example 6 was blended in the main kneading formulation was Reference Example 5 in which 30 parts by mass of wheat flour A was blended in place of the flour of Test Example 6 in the main kneading formulation. In comparison with the above, good results were obtained in all of elasticity, crispness, and resilience when refrigerated at 10 ° C for 1 day, and after refrigerated at room temperature for 1 day, and then refrigerated at 10 ° C for 1 day. Was done.

[Experimental Example 7]

In Experimental Example 7, a molded frozen bread dough was produced using the wheat flour of Test Example 6, and the texture when breads were produced using the obtained molded frozen bread dough was evaluated. In addition, the texture when semi-baked frozen breads were produced using the wheat flour of Test Example 6 and the breads were produced using the obtained semi-baked frozen breads was evaluated.

1. 1. Bread production (freezing after molding)
The roll pan according to Test Example 7-1 was produced with the formulations shown in Table 8. Specifically, among the components shown in Table 8, the components other than shortening were mixed at low speed for 7 minutes, medium speed for 5 minutes, and high speed for 2 minutes. Next, shortening was added, and the mixture was further mixed at low speed for 3 minutes, medium speed for 4 minutes, and high speed for 3 minutes to prepare a kneaded dough. The kneading temperature of the dough was 20 ° C. The prepared kneaded dough was subjected to a floor time of 5 minutes at 20 ° C., divided into 60 g pieces and rolled, and then a bench time of 15 minutes was taken at 20 ° C. The dough was molded into a roll and rapidly frozen at −30 ° C. for 60 minutes to produce a molded frozen bread dough. After freezing and storing at -20 ° C for 7 days, the obtained molded frozen bread dough is thawed at 20 ° C for 180 minutes, whipped at 36 ° C and 80% humidity for 60 minutes, and then baked at 200 ° C for 10 minutes. I got a roll of bread. Further, the roll bread according to Reference Example 6 was produced in the same manner as in Test Example 7-1 except that 30 parts by mass of wheat flour A was not blended without blending the wheat flour of Test Example 6.

(Frozen after semi-baking)
The roll pan according to Test Example 7-1 was produced with the formulations shown in Table 8. Specifically, among the components shown in Table 8, the components other than shortening were mixed at low speed for 7 minutes, medium speed for 5 minutes, and high speed for 2 minutes. Next, shortening was added, and the mixture was further mixed at low speed for 3 minutes, medium speed for 4 minutes, and high speed for 3 minutes to prepare a kneaded dough. The kneading temperature of the dough was 20 ° C. The prepared kneaded dough was subjected to a floor time of 5 minutes at 20 ° C., divided into 60 g pieces and rolled, and then a bench time of 15 minutes was taken at 20 ° C. The dough was molded into a roll and rapidly frozen at −30 ° C. for 60 minutes to produce a molded frozen bread dough. After freezing and storing at -20 ° C for 7 days, the obtained molded frozen bread dough is thawed at 20 ° C for 180 minutes, whipped at 36 ° C and 80% humidity for 60 minutes, and then baked at 180 ° C for 10 minutes. I got a roll of bread. The obtained semi-baked frozen rolls are rapidly frozen at -30 ° C for 60 minutes and stored frozen at -20 ° C for 7 days, and then the obtained semi-baked frozen rolls are heated in an oven toaster (1000 W) for 2 minutes to make the rolls. Manufactured. Further, the roll bread according to Reference Example 6 was produced in the same manner as in Test Example 7-1 except that 30 parts by mass of wheat flour A was not blended without blending the wheat flour of Test Example 6.

The materials used in this experimental example are as follows.
Wheat flour A: "Quorite" (manufactured by Showa Sangyo Co., Ltd. (protein content 13.0% by mass) (strong flour))
Granulated sugar: "Granulated sugar GS" (manufactured by Mitsui Sugar Co., Ltd.)
Salt: "Nacle Four 2" (manufactured by Naikai Salt Industries Co., Ltd.)
Skim milk powder: "Meiji skim milk powder" (manufactured by Meiji Co., Ltd.)
Shortening: "Emblem" (manufactured by Miyoshi Oil & Fat Co., Ltd.)
Baker's yeast: "Kaneka yeast" (manufactured by Kaneka Corporation)
Frozen dough conditioner: "Joker Kimo" (manufactured by Puratos Japan Co., Ltd.)

2. 2. Evaluation <Frozen after molding>
The roll pans according to Reference Example 6 and Test Example 7-1 produced above were stored at room temperature for one day and then eaten, and the same method as in Experimental Example 2 was used to determine elasticity, crispness, and resilience. evaluated.
<Freezing after semi-baking>
2. 2. Evaluation The roll pans according to Reference Example 6 and Test Example 7-1 produced above were eaten, and elasticity, crispness, and resilience were evaluated using the same method as in Experimental Example 2.

3. 3. Results The results are shown in Table 8 above.

As shown in Table 8, Test Example 7-1 containing the flour of Test Example 6 frozen after molding and Test Example 7-1 containing the flour of Test Example 6 frozen after semi-baking are Test Examples. Compared with Reference Example 6 in which 30 parts by mass of wheat flour A was blended instead of wheat flour of 6, good results were obtained in all of elasticity, crispness, and resilience.

Claims (7)

Bread flour with the following characteristics:
(1) The content ratio of ungelatinized starch is 70% or more,
(2) The acetic acid-soluble protein content in the total protein of wheat flour is 15% by mass or less, and the content is 15% by mass or less.
(3) The maximum viscosity in RVA is 300 cP or more and 2500 cP or less. The bread flour according to claim 1, wherein the amylase digestibility of the bread flour is 60% or more and 500% or less when the amylase digestibility of the untreated wheat flour is 100%. The wheat flour for breads according to claim 1 or 2, which contains 8% by mass or more of protein. A bread mix containing the bread flour according to any one of claims 1 to 3. A bread containing 0.1 to 30% by mass of the flour for bread according to any one of claims 1 to 3 with respect to the total mass of the flour used for the bread. A method for producing wheat flour for breads, in which untreated wheat flour is pressure-moisture-heat-treated. The method for producing wheat flour for bread according to claim 6, wherein the pressure condition is 0.05 MPaG or more in the pressure wet heat treatment.

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