JP2023132354A - Packaged bakery product wheat flour composition, packaged bakery product mix, and packaged bakery product producing method - Google Patents

Abstract

To provide a composition for producing dough of a packaged bakery product, capable of producing a packaged bakery product having less recesses and wrinkles on the surface and having a highly resilient (soft) food texture even after the elapse of a certain period of time after production, and a method of producing a packaged bakery product.SOLUTION: There are provided: a wheat flour composition for producing a packaged bakery product in which dough is used, the composition containing wheat flour obtained from Australian wheat; a mix containing the wheat flour composition for producing a packaged bakery product, in which the wheat flour composition is the packaged bakery product wheat flour composition of the present invention; and a method of producing a packaged bakery product comprising a step for preparing dough using the wheat flour composition of the present invention or the mix of the present invention, a step for preparing packaged dough using the dough, and a step for heating the packaged dough.SELECTED DRAWING: None

Description

The present invention relates to a flour composition for packaged bakery products using dough, and specifically, it provides a flour composition that has a high resilience (fluffy) texture with few dents or wrinkles on the surface even after a certain period of time has passed after production. The present invention relates to a flour composition for making a packaged bakery product that can produce a packaged bakery product having a texture, a mix for a packaged bakery product containing the same, and a method for producing a packaged bakery product using the same.

Generally, packaged bakery products using dough such as curry bread, red bean paste donuts, red bean paste, jam bread, and Chinese steamed buns are manufactured by wrapping the filling in dough, shaping it, and heating it by frying, baking, steaming, etc. Ru. Normally, in packaged bakery products, the dough part expands greatly during heating, while the filling expands to a small degree, so cavities are likely to form inside the bakery product. After a certain period of time has elapsed after manufacture, the surface of such bakery products often becomes dented and wrinkled, and the texture becomes less resilient (easily crushed). This phenomenon is particularly likely to occur when the heating method is oil frying.

Developments have been made to improve the quality of packaged bakery products. For example, in Patent Document 1, the contents having extremely soft properties are put into a mass production process and formed into multiple wraps such as double wraps or triple wraps to produce a packaged and molded composite food product in the form of red bean paste or the like. The purpose of the present invention is to provide a method for producing a composite food product that requires a heating process and is wrapped and molded with at least one type of content, in which a gelling agent is added to a first ingredient; A method for producing a wrapped and molded composite food product, characterized in that a first food material is wrapped and molded with a second food material containing a food additive that contributes to the gelation reaction, and the composite is subjected to a heating process to produce a product. Disclosed. Furthermore, in Patent Document 2, it is possible to easily produce a puffed food in which a filling is wrapped, and the wrapped filling does not protrude and spoil the appearance, and the texture is hard or sticky. In order to provide a method for producing puffed foods that can solve the problems, an oil and fat composition for wrapping puffed foods is disclosed, which contains oil and casein as essential components and is characterized in that the oil phase is a continuous phase. ing.

Japanese Patent Application Publication No. 7-236464 Japanese Patent Application Publication No. 2008-141976

However, the techniques of Patent Document 1 and Patent Document 2 are related to improving the composition of the filling of enveloped bakery products, and almost no technological development has been carried out regarding the dough of enveloped bakery products.

Therefore, an object of the present invention is to provide a composition for producing dough for wrapped bakery products, which has a high restorability (soft and fluffy) with few dents and wrinkles on the surface even after a certain period of time has passed after production. It is an object of the present invention to provide a composition capable of producing a packaged bakery product having a texture of 100%, and a method for producing a packaged bakery product.

The inventors of the present invention have conducted intensive studies on the type of flour used in the dough of wrapped bakery products, and have found that the above-mentioned problems can be solved by using flour obtained from Australian wheat.

That is, the above object is a flour composition for producing a packaged bakery product using dough, which is characterized by containing flour obtained from Australian wheat. achieved by In the present invention, "wrapped bread bakery products" refer to curry bread that is produced by wrapping fillings such as bean paste, paste, ingredients, etc. in dough dough and heating it by frying, baking, steaming, etc. Refers to bakery products such as red bean paste donuts, red bean paste, jam bread, and Chinese steamed buns.

According to the present invention, packaged bakery products using dough can be manufactured so that the surface has few dents and wrinkles and has a highly resilient (soft) texture even after a certain period of time has passed after manufacturing. It is possible to provide a flour composition for a packaged bakery product, a mix for a packaged bakery product, and a method for producing a packaged bakery product.

Examples of cross-sectional photographs of curry breads with evaluations of 1 point, 3 points, and 5 points in the shape retention evaluation of Examples are shown.

[Flour composition for packaged bakery products]
The flour composition for packaged bakery products of the present invention is a flour composition for producing packaged bakery products using dough, and is characterized in that it contains flour obtained from Australian wheat. By using the flour composition with the above-mentioned characteristics for the flour used to prepare the dough for the bao-an bakery products, the resulting bao-an bakery products will have less dents and wrinkles on the surface and will remain resilient even after a certain period of time has passed after production. It can be manufactured to have a soft (fluffy) texture. As shown in the examples below, if the flour composition used to prepare the dough does not contain wheat flour obtained from Australian wheat, the above effects cannot be obtained even if wheat flour with a similar protein content is used. . Flour obtained from Australian wheat has generally been used as semi-strong flour or medium-strength flour for Chinese noodles, gyoza wrappers, udon noodles, instant noodles, biscuits, Japanese sweets, etc. Regarding the use of wheat flour obtained from Australian wheat in bread products, Japanese Patent Application Laid-Open No. 2005-328789 describes that even when soft wheat is used as a raw material, it has excellent suitability for secondary processing, especially bread-making suitability and noodle-making suitability. In order to provide wheat flour, etc., which can be processed into breads, Chinese noodles, and instant noodles in particular, to obtain high-quality breads, Chinese noodles, and instant noodles, the raw material is soft wheat, and grains are used as raw materials. Wheat flour containing 80% by mass or more of grains with a diameter of 45 to 150 μm and 60% by mass or more of grains with a diameter of 45 to 100 μm is disclosed, and the soft wheat used as the raw material is Australian Standard Flour produced in Australia. Eat (ASW) is only mentioned. In the present invention, wheat flour obtained through a general flour milling process is used instead of wheat flour having a special particle size distribution as in the above-mentioned patent document.

In the flour composition for packaged bakery products of the present invention, there is no particular restriction on the content of wheat flour obtained from Australian wheat as long as the effects of the present invention can be obtained. The content of the wheat flour obtained from the Australian wheat is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. This further provides the effects of the present invention.

In the present invention, the protein content of the wheat flour obtained from Australian wheat (calculated as 14.5% by mass of moisture) is preferably 7.5 to 12.5% by mass, and 7.5 to 12.0% by mass. It is more preferably 8.0 to 11.0 mass %, particularly preferably 8.0 to 10.0 mass %. Examples of the Australian wheat include Australian Standard White (ASW), Australian Hard (AH), Australian Prime Hard (APH), Australian Premium White (APW), and the like. In the present invention, the Australian wheat is preferably Australian Standard White (ASW). The flour obtained from these raw wheat flours may be ordinary wheat flour obtained by removing the epidermis and germ of the raw wheat material, or may be whole wheat flour obtained by milling the entire grain of the raw material wheat.

In the flour composition for wrapped bakery products of the present invention, wheat flour other than wheat flour obtained from Australian wheat will not have a negative effect on the effects of the present invention, as long as it can be used in wrapped bakery products using dough. There are no particular restrictions unless otherwise specified. For example, Dark Northern Spring (DNS) from America, Hard Red Winter (HRW), No. 1 Canadian Western Red Spring (1CW), flour obtained from Japanese Yumechikara, Haru Yo Koi, and other hard wheat flours, American Western White (WW), Soft Red Winter (SRW) ), wheat flour obtained from raw material wheat of soft and intermediate wheat such as Satonosora, Kitahonami, and Ayahikari produced in Japan, and flour obtained from raw material wheat such as durum wheat. These flours may be ordinary wheat flour prepared by removing the epidermis and germ of raw wheat, or may be whole wheat flour prepared by milling the entire grain of raw wheat. Further, heat-treated flour obtained by heat-treating these wheat flours may be combined.

In the present invention, the method for producing wheat flour from raw wheat may be carried out according to a conventional method. For example, carefully selected wheat grains are subjected to hydration and tempering, and then subjected to a breaking process, a reduction process, etc. It's okay. Further, a peeling process, a pulverizing process using a general pulverizer (stone mill, hammer mill, pin mill, jet mill, etc.), a classification process, and a heat treatment process may be combined as necessary.

The packaged bakery products produced using the flour composition for packaged bakery products of the present invention are made by wrapping and shaping fillings such as bean paste, paste, and other ingredients with dough prepared using wheat flour as the main ingredient. There are no particular restrictions as long as the product is manufactured by heating, frying, baking, steaming, etc. Examples include curry bread, red bean paste donuts, red bean paste bread, jam bread, cream bread, Chinese steamed buns, cake red bean paste donuts, and the like. In the present invention, in that the effects of the present invention can be obtained more effectively, the wrapped bean paste bakery product is a wrapped bean bread product using dough containing baker's yeast, such as curry bread, red bean paste donut, red bean paste bread, jam bread, Chinese bun, etc. It is preferable that there be. Further, bakery products heated and wrapped in oil, such as curry bread, red bean paste donuts, cake red bean paste doughnuts, etc., which are manufactured by heating with oil frying, are preferable.

[Mix for packaged bakery products]
The mix for a packaged bakery product of the present invention is a mix containing a flour composition for producing a packaged bakery product using dough, wherein the flour composition is the flour composition for a packaged bakery product of the present invention. It is characterized by being a thing. As mentioned above, by using the mix for packaged bakery products of the present invention, the obtained packaged bakery products have less dents and wrinkles on the surface and have high resilience (soft and fluffy) even after a certain period of time has passed after production. It can be manufactured to have a texture of The mix for packaged bakery products of the present invention may contain flour, starch, and other ingredients other than wheat flour commonly used in packaged bakery products, as appropriate, as long as the effects of the present invention are not adversely affected. Grain flours include barley flour, rye flour, oat flour, corn flour, white sorghum flour, soybean flour (soybean flour), mung bean flour, buckwheat flour, amaranth flour, millet flour, millet flour, millet flour, rice flour, and wheat flour. Examples include wheat bran, crushed grain hulls such as soybean hulls, and the like. Starches include unprocessed starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch, and processes for these starches, such as roasting, gelatinization, and enzyme treatment. ; Acid treatment; Oxidation treatment; Alkali treatment; Cross-linking treatment; Esterification treatment such as acetylation; Physical or chemical treatment such as etherification treatment such as hydroxypropylation, etc., either singly or in combination. Examples include starch. Other ingredients include carbohydrates such as sugar, glucose, maltose, high fructose sugar, starch syrup, powdered candy, oligosaccharides, dextrin, and sugar alcohols; fats and oils such as butter, lard, salad oil, margarine, and shortening; gluten, soybean protein, etc. Protein materials such as white and milk proteins; Dairy products such as skim milk powder; Egg products such as dried eggs; Baker's yeast, baking powder, polysaccharide thickeners, salt, calcium salts, seasonings, fragrances, enzyme preparations, vitamins C, emulsifiers, yeast food, etc. In addition, preferred embodiments of the mix for packaged bakery products of the present invention are the same as those of the flour composition for packaged bakery products of the present invention.

[Manufacturing method for packaged bakery products]
The method for producing a packaged bakery product of the present invention includes a step of preparing a dough using the flour composition for a packaged bakery product of the present invention or a mix for a packaged bakery product of the present invention, a step of preparing a dough using the dough. The method includes a step of preparing a filling dough, and a step of heating the filling dough. The manufacturing method of the present invention can be carried out according to conventional methods. For example, as ingredients for dough dough, the above-mentioned flour composition for packaged bakery products or the above-mentioned mix for packaged bakery products, if necessary, grain flour and starch other than the above-mentioned wheat flour, other ingredients, water, liquid egg, etc. , milk, baker's yeast, fats and oils, and knead these ingredients in a conventional manner to prepare dough. Next, the obtained dough is fermented if necessary, and filled with separately prepared fillings such as bean paste, paste, ingredients, etc., to prepare a wrapped dough. The step of preparing the wrapped dough may be done by hand wrapping or by mechanical wrapping using a wrapping machine or the like. The obtained baoan dough is fermented as necessary, or toppings such as bread crumbs are attached to it, and then heated in a conventional manner (by frying, baking, steaming) to produce baoan bakery products. be able to. Heating conditions etc. can be set appropriately according to the packaged bakery product to be manufactured. In addition, in general, when packaged bakery products are stored frozen and then reheated, the surface tends to become more dented and wrinkled, resulting in a texture that is less resilient (easier to crumble). The packaged bakery product obtained by the production method has a soft texture with high restorability, with few dents or wrinkles on the surface even when reheated after frozen storage. Therefore, the method for producing a packaged bakery product of the present invention preferably includes a step of freezing the obtained product. In addition, if the dough is dough (bread dough) containing baker's yeast, for example, known bread making methods such as the dough method, straight method, no-time method, boiled dough method, and bread making method using fermented dough can be used. A method can be used. It is also possible to use frozen bread dough by freezing the bread dough and thawing it appropriately. In addition, preferred embodiments of the mix for packaged bakery products of the present invention are the same as those of the flour composition for packaged bakery products of the present invention.

Hereinafter, the present invention will be explained in detail with reference to Examples.
1. About the wheat flour used Table 1 shows the raw material wheat and physical properties of the flour used in the test. The protein content is calculated by quantifying the nitrogen content using the Kjeldahl method and multiplying it by the nitrogen-protein conversion coefficient (5.70), and converting it into a value when the moisture content of the flour is 14.5% by mass. The ash content was measured by the direct ashing method according to AACC Method 08-02. Note that the moisture content of the flour was measured by the dry weight method. Further, the particle size distribution profile (the particle size range reaching 20% cumulatively and the median diameter) was measured using a laser diffraction particle size measuring device. Specifically, using a laser diffraction particle size distribution analyzer HELOS & RODOS (manufactured by Nippon Laser), the particle size range that reaches 20% cumulatively is determined from the volume-based distribution (frequency distribution) by Fraunhofer diffraction, and the cumulative 50% particle size is determined. was taken as the median diameter.

2. Curry bread test 2-1 Production of curry bread Curry bread was selected as the packaged bakery product, and each test was carried out using the following methods using the ingredients shown in Tables 2 and 3, including the flour shown in Table 1. Curry bread of Examples and Comparative Examples was manufactured.
(1) All ingredients except shortening were placed in a bowl and mixed with a mixer at low speed for 3 to 4 minutes, medium speed for 4 to 5 minutes, and high speed for 0 to 2.5 minutes. The mixing conditions were adjusted while observing the condition of the dough.
(2) Shortening was added to (1) and further mixed with a mixer at low speed for 2 minutes, medium speed for 2.5 to 4 minutes, and high speed for 0 to 1.5 minutes to prepare dough. The mixing conditions were adjusted while observing the condition of the dough.
(3) After taking 20 minutes of floor time for the dough prepared in (2) at room temperature (20-27°C) and 75% relative humidity, divide it into 40g pieces, roll them, and start the bench time from the start of division. After leaving for 20 minutes, 30 g of curry filling was wrapped to prepare a wrapped dough.
(4) The wrapping dough from (3) was proofed for 50 minutes at 36°C and 60% relative humidity, left at room temperature for 10 minutes, fried with oil at 170°C for 2 minutes, and then turned over. Fry for another 2 minutes to obtain curry bread. In addition, in the case of steamed curry bread, it was obtained by steaming and heating at 95° C. for 14 minutes.
2-2. Evaluation of curry bread (1) Shape retention of curry bread The appearance of the obtained curry bread was observed under the following conditions (i) to (iii), and the cross section was observed as necessary, and the evaluation criteria were as follows: Shape retention was evaluated according to the following. In addition, FIG. 1 shows examples of cross-sectional photographs of curry breads with evaluations of 1 point, 3 points, and 5 points. The evaluation results were the average values of five trained expert panelists.
<Conditions>
(i) After frying, leave at room temperature for 1 day (D+1)
(ii) After freezing the product, thaw it, refry it (re-fry it in oil for 2 minutes at 180°C, turn it over and fry it in oil for 2 minutes), and then leave it at room temperature. (iii) After freezing the product, thaw it and put it in a toaster oven. Reheat (heat for 3 minutes after preheating) and leave at room temperature.
<Evaluation criteria>
5: Wrinkles and dents do not appear after the rough heat cools down after heating, or the bread does not collapse and sink when cut, maintaining its round shape. 4: Wrinkles and dents do not appear after the rough heat cools down after heating. Almost no wrinkles or dents occur, or when the bread is cut, it hardly collapses or sinks, and the round shape is almost maintained. 3: There are no wrinkles or dents after the rough heat has cooled down after heating, or when the bread is cut. It doesn't often collapse or sink when it is pressed, and generally maintains its round shape.
2: Some wrinkles or dents appear after the rough heat cools down after heating, or the bread is slightly crushed and sinks when cut, and the round shape is slightly crushed. 1: Wrinkles or dents appear after the rough heat cools down after heating. There are dents, or when the bread is crushed and sinks when cut, the round shape is crushed (2) Restorability of curry bread (fluffy feeling)
The obtained curry bread was eaten under the conditions (i) to (iii) of (1) above, and its restorability (fluffiness) was evaluated according to the following evaluation criteria. The evaluation results were the average values of five trained expert panelists.
5: Very good resiliency, the dough is very hard to crush in the mouth when chewing, and it is very difficult to get a dumpling-like texture. 4: It has good resiliency, the bread dough is difficult to crush in the mouth when chewed, and the dough is difficult to crumble in the mouth, giving a dumpling-like texture. 3: Resilience is somewhat good, and the dough does not easily crumble in the mouth when chewed, and it is difficult to form a dumpling-like texture. 2: Resilience is somewhat insufficient, and the dough tends to collapse in the mouth when chewed. , tends to have a dumpling-like texture 1: Restoration properties are insufficient, the bread dough is very easy to crumble in the mouth when chewing, and the texture is very likely to become dumpling-like (3) Oil-absorbing feeling Obtained curry bread (Excluding steamed curry bread) were eaten under the conditions of (ii) of (1) above, and the oil absorption feeling was evaluated based on the following criteria. The evaluation results were the average values of five trained expert panelists.
5: The amount of oil overflowing from the dough during mastication feels very small, and it is very difficult to feel the stickiness of the frying oil. 4: The amount of oil overflowing from the dough during mastication feels very small, and it is difficult to feel the stickiness of the frying oil. 3: The amount of oil overflowing from the dough during mastication seems a little small, and it is difficult to feel the stickiness of the frying oil. 2: The amount of oil overflowing from the dough during mastication seems large, making it easy to feel the stickiness of the frying oil. 1: The amount of oil overflowing from the dough during chewing was felt to be very large, and the stickiness caused by the frying oil was felt to be very noticeable.The evaluation results are shown in Tables 2 and 3.

As shown in Tables 2 and 3, the curry breads of Examples 1 to 9 were prepared by preparing curry bread dough using flour compositions containing flour D to G obtained from Australian wheat. , Comparative Example 2 using wheat flour A, which is a general strong flour, and Comparative Example 1, which used wheat flour A and wheat flour B, which is a weak flour, and adjusting the protein content (comparative example 4 in the case of steam heating). Compared to Comparative Example 3 using wheat flour C obtained from Japanese wheat, the evaluation of shape retention and resiliency were high under all conditions, and in the case of heating in oil, the oil absorption was even higher. The evaluation of the feeling was also high. Furthermore, when comparing Examples 1 to 4, the evaluation of Examples 1 and 2 was high, suggesting that ASW is preferable for Australian wheat. As for the content of wheat flour obtained from Australian wheat, when comparing Example 1 and Examples 5 to 8, the effect was recognized even at 10% by mass in the flour composition, and it is preferable to have a content of 50% by mass or more. It was suggested. Furthermore, when comparing the difference in evaluation between Comparative Example 1 and Example 1 of curry bread manufactured by frying and heating, and the difference in evaluation of Comparative Example 4 and Example 9 of curry bread manufactured by steam heating, it is found that The difference was larger in the case of frying in oil than in the case of heating, suggesting that a higher effect can be obtained in the case of heating in oil.

3. Cake-filled donut test 3-1 Production of cake-filled donuts Cake-filled donuts were selected as the packaged bakery product, and each test was carried out using the following method using the ingredients shown in Table 4, including the flour shown in Table 1. Example and Comparative Example cake donuts were manufactured. In addition, the salad oil manufactured by Showa Sangyo Co., Ltd. was used.
(1) The ingredients were placed in a bowl, the dough was scraped off the wall of the bowl with the mixer at low speed for 1 minute, and the mixture was further mixed at low speed for 1 minute to prepare dough.
(2) The dough prepared in (1) was divided into 35g portions, rolled into balls, and filled with 30g of red bean paste to prepare a wrapped dough.
(3) The dough from (2) was fried with oil at 180° C. for 2 minutes, turned over, and further fried with oil for 2 minutes to obtain a cake donut.
3-2. Evaluation of Cake Filled Donuts (1) Shape Retention of Cake Filled Donuts The shape retention of the obtained cake filled donuts was evaluated in the same manner as in 2-2 (1) above.
(2) Melt in the mouth of cake donuts The obtained cake donuts were eaten under the conditions (i) to (iii) of 2-2(1) above, and melting in the mouth was evaluated according to the following evaluation criteria. The evaluation results were the average values of five trained expert panelists.
5: Very good melting in the mouth 4: Good melting in the mouth 3: Slightly melting in the mouth 2: Slightly poor melting in the mouth 1: Poor melting in the mouth (3) Oil absorption feeling Regarding the obtained cake donut, the above 2-2 (3) and Oil absorption was evaluated in the same manner.
The evaluation results are shown in Table 4.

As shown in Table 4, the cake donuts of Examples 10 to 13 were produced by preparing dough dough for cake donuts using flour compositions containing flour D to G obtained from Australian wheat. Comparative Example 6 using wheat flour A, which is a general strong flour; Comparative Example 5, which used wheat flour A and wheat flour B, which is a weak flour, and adjusting the protein content; and Flour C obtained from Japanese wheat. Compared to Comparative Example 7 used, the evaluation of shape retention was high under all conditions. Moreover, the evaluation of melting in the mouth and the evaluation of oil absorption feeling were also equal or better. Furthermore, when Examples 10 to 13 were compared, Examples 10 and 11 received high evaluations, suggesting that ASW is preferable for Australian wheat.

4. Chinese steamed bun test 4-1 Manufacture of Chinese steamed buns Chinese steamed buns were selected as the packaged bakery product, and the Chinese steamed buns of each example were manufactured using the following method using the ingredients shown in Table 5, including the flour shown in Table 1. .
(1) All ingredients except lard were placed in a bowl and mixed with a mixer at low speed for 3 minutes and at medium speed for 4.5 minutes.
(2) Lard was added to (1) and further mixed with a mixer at low speed for 2 minutes and at medium speed for 3 to 3.5 minutes to prepare dough. The mixing conditions were adjusted while observing the condition of the dough.
(3) After taking the dough prepared in (2) for 20 minutes on the floor at room temperature (20-27°C) and 75% relative humidity, divide it into 60g pieces and roll them, and wait the bench time from the start of division. After leaving it for 20 minutes, 30 g of meat bun filling was wrapped to prepare a wrapped dough.
(4) After baking the dough from (3) at 424℃ and 40% relative humidity for 50 minutes, let it stand at room temperature for 10 minutes, then steam and heat it at 95℃ for 14 minutes to obtain Chinese buns. Ta.
4-2. Evaluation of Chinese steamed bun (1) Shape retention of Chinese steamed bun The shape retention of the obtained Chinese steamed bun was evaluated in the same manner as in 2-2 (1) above. However, the evaluation conditions were as follows.
<Conditions>
(iv) Immediately after steaming and heating (v) After steaming and heating, store the fixtures (temperature 90°C, humidity 100%) for 1 hour (vi) After steaming and heating, store the fixtures (temperature 90°C, humidity 100%) for 6 hours (2) Chinese buns Melt in the mouth The obtained Chinese buns were eaten under the conditions (iv) to (vi) of 4-2(1) above, and melting in the mouth was evaluated in the same manner as in 3-3(2) above.
The evaluation results are shown in Table 8.

As shown in Table 5, the Chinese steamed buns of Examples 14 and 15, which were manufactured by preparing dough dough for Chinese steamed buns using flour compositions containing wheat flour D and wheat flour E obtained from Australian wheat, were Even under these conditions, the evaluation of shape retention and the evaluation of melting in the mouth were highly evaluated as 3.5 or higher.

From the above results, it was found that by using a flour composition containing wheat flour obtained from Australian wheat as a flour composition for producing packaged bakery products using dough dough, even after a certain period of time has passed after production. It was suggested that it is possible to produce a packaged bakery product that has few dents and wrinkles on the surface, that is, has high shape retention and high restorability (soft) texture.

Note that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications can be made within the scope of the gist of the invention.

According to the present invention, packaged bakery products using dough can be manufactured so that the surface has few dents and wrinkles and has a highly resilient (soft) texture even after a certain period of time has passed after manufacturing. It is possible to provide a flour composition for a packaged bakery product, a mix for a packaged bakery product, and a method for producing a packaged bakery product.

Claims (8)

A flour composition for producing a packaged bakery product using dough, comprising:
A flour composition for a packaged bakery product, characterized in that it contains flour obtained from Australian wheat. The flour composition for packaged bakery products according to claim 1, wherein the content of the flour obtained from the Australian wheat is 50% by mass or more. The flour for packaged bakery products according to claim 1 or 2, wherein the protein content of the flour obtained from the Australian wheat (calculated as 14.5% by mass of moisture) is 7.5 to 12.5% by mass. Composition. The flour composition for packaged bakery products according to any one of claims 1 to 3, wherein the Australian wheat is Australian Standard White (ASW). The flour composition for a packaged bakery product according to any one of claims 1 to 4, wherein the packaged bakery product is a packaged bread. The flour composition for a baked bean paste bakery product according to any one of claims 1 to 5, wherein the baked bean paste bakery product is a fried bean paste bakery product. A mix comprising a flour composition for producing a packaged bakery product using dough, the mix comprising:
A mix for a packaged bakery product, characterized in that the flour composition is the flour composition for a packaged bakery product according to any one of claims 1 to 6. Preparing dough using the flour composition for packaged bakery products according to any one of claims 1 to 6 or the mix for packaged bakery products according to claim 7,
a step of preparing an envelope dough using the dough dough;
A method for producing a wrapped bean paste bakery product, comprising the step of heating the wrapped dough.