JP4351481B2 - Novel flour, flour preparations and secondary processed foods using the same - Google Patents

Description

【００２８】
一般に、パン用小麦粉のファリノグラフの結果においては、W.A.、D.T.、Stab.、V.V.の値が大きく、Weak.の値が小さい方が良い小麦粉とされている。
上記の通り、小麦全粒を最外部から精麦歩留り８５％以上９８％以下となるように精麦した後で、製粉して得られる小麦粉は、W.A.、D.T.、Stab.の値が大きく、Weak.の値が小さくなっており、生地物性が良好であることがわかった。
【００２９】
実施例４
実施例１で得られた小麦粉を用いて、以下の配合および工程により山型食パンを製造し、二次加工性を評価基準に従い評価した。またパンの容積と食味についても評価を行った。結果を表２に示す。
【００３０】
＜配合＞
小麦粉 １００ 重量部
イースト ２
イーストフード ０．１
食塩 ２
グラニュー糖 ４
ショートニング ２
水 ７０
＜工程＞
ミキシング ショートニング以外の材料を投入し、低速３分、中速２分混捏後、ショートニングを投入し低速１分、中速２分混捏した。
捏上温度 ２８℃
フロアタイム ９０分
分割 ２２０ｇ
成型、型詰め モルダーでロール成型後、Ｕ字詰め
ホイロ ３８℃、相対湿度８５％、６０分
焼成 ２１５℃、３０分
【００３１】
実施例５
実施例２で得られた小麦粉を用いて、実施例４と同様に山型食パンを製造し、評価した。
実施例６
実施例３で得られた小麦粉を用いて、実施例４と同様に山型食パンを製造し、評価した。
【００３２】
実施例７
最外部から重量で歩留り８５％となるように精麦した以外は、実施例１と同様の工程にて、小麦粉を得た。小麦粉の歩留り（対調質後小麦）は７８．０％であった。この小麦粉を用いて、実施例４と同様に山型食パンを製造し、評価した。
【００３３】
実施例８
実施例３で得られた小麦粉を用いて、下記配合のベーカリーミックスを調製した。このベーカリーミックスを使用して下記工程により山型食パンを製造し、実施例４と同様に評価した。
〇ベーカリーミックス
＜配合＞
小麦粉 ８４．９％
ショートニング ５
砂糖 ６
食塩 ２
脱脂粉乳 ２
イーストフード ０．１
合計 １００
＜工程＞
カッターミキサーを利用して、上記材料を均一に混合し、ベーカリーミックスを製造した。
【００３４】
〇山型食パン
＜配合＞
ベーカリーミックス １００重量部
イースト ２
水 ６８
＜工程＞
ミキシング 低速３分、中速４分
捏上温度 ２８℃
フロアタイム ９０分
分割 ２２０ｇ
成型、型詰め モルダーでロール成型後、Ｕ字詰め
ホイロ ３８℃、相対湿度８５％、６０分
焼成 ２１５℃、３０分
【００３５】
実施例９
実施例１と同様に最外部から重量で歩留り９８％となるように精麦した後、粉砕機としてピンミルを用いた粉砕処理と篩い分けを行ない、小麦粉を得た。小麦粉の歩留り（対調質後小麦）は８２．９％であった。この小麦粉を用いて、実施例４と同様に山型食パンを製造し、評価した。
【００３６】
比較例３
比較例１で得られた小麦粉を用いて、実施例４と同様に山型食パンを製造し、評価した。
比較例４
比較例２で得られた小麦粉を用いて、実施例４と同様に山型食パンを製造し、評価した。
【００３７】
比較例５
比較例１で得られた小麦粉を用いて、実施例８と同様にベーカリーミックスを調製した。このベーカリーミックスを使用して実施例８と同様に山型食パンを製造し、評価した。
【００３８】
比較例６
カナダ産強力春小麦を予め水分量が１６重量％となるように調質を行った後、精麦処理することなく、実施例９と同様に粉砕機としてピンミルを用いた粉砕処理と篩い分けを行ない、小麦粉を得た。小麦粉の歩留り（対調質後小麦）は８２．３％であった。この小麦粉を用いて、実施例４と同様に山型食パンを製造し、評価した。
【００３９】
【表２】

【００４０】
＜評価基準＞
▲１▼混捏状態
水切れ状態：粉に水が吸収され、全体が塊としてまとまり、ミキサー壁やアームへの付着がなくなる状態を評価した。
◎ 非常に良い
○ 良い
△ 正常
× 悪い
伸弾性：生地の強さを評価した。
◎ 生地の伸展と抵抗（弾性）のバランスが非常に良い
○ 生地の伸展と抵抗（弾性）のバランスが良好である
△ 正常
× 生地が弱く伸弾性が悪い
組織：混捏後の生地の薄膜の状態を評価した。
◎ 極めて均一で切れにくく、非常に良い
○ 均一で切れにくく、良い
△ 正常
× ムラがあり不均一で切れやすく、悪い
混捏耐性：混捏時における耐性を評価した。
◎ 非常に耐性が強い
○ 耐性があり良好
△ 正常
× 耐性がなく悪い
▲２▼機械耐性
生地伸弾性：生地の強さを評価した。
◎ 生地の伸展と抵抗（弾性）のバランスが非常に良い
○ 生地の伸展と抵抗（弾性）のバランスが良好である
△ 正常
× 生地が弱く伸弾性が悪い
結水状態：生地表面のべたつき、丸めまたは成型の二次加工性を評価した。
◎ 生地表面のべたつきがなく、作業性が非常に良い
○ 生地表面のべたつきが弱く、作業性が良い
△ 正常
× 生地表面のべたつきがあり、粘着性をしめして、作業性が悪い
▲３▼食味の評価 （１０名の専門パネラーによる評価）
不快な風味の有無
＋ ：感じられない （良好）
± ：わずかに感じられる ↓
− ：感じられる （悪い）
食味の総合評価：食感を主体に評価を行った。
＋＋：非常にソフトで口溶けも良好で、非常に好ましい （良好）
＋ ：ソフトで口溶けも良好で、好ましい ↓
± ：標準的な品質である ↓
− ：ぼそついて、口溶け劣り、品質劣る ↓
−−：ぼそついて、口溶け悪く、品質悪い （悪い）
【００４１】
上記の通り、小麦全粒を最外部から精麦歩留り８５％以上９８％以下となるように精麦した後で、製粉して得られる小麦粉を用いることにより、混捏状態および機械耐性などの二次加工性が改善されるほか、出来上がったパンは、容積が大きく食味良好で高品質なものであった。実施例８に示す通り、本発明の小麦粉はミックス形態でも同様に二次加工性の改善効果がある。また実施例９に示す通り、製粉方法は任意に選択できることが確認された。
【００４２】
【発明の効果】
本発明により、従来の多段階のロール粉砕による製粉方法では得られない二次加工性に優れた特徴を有する小麦粉を提供すること、およびその小麦粉を使用した小麦粉調製品、二次加工食品を提供することができる。[0001]
[Industrial application fields]
The present invention relates to a novel wheat flour having characteristics excellent in secondary processability when producing a secondary processed food, a flour preparation using the same, and a secondary processed food.
[0002]
[Prior art]
In conventional wheat milling, without removing the outer skin part (outer skin and seed coat) in advance, grinding is performed, and the endosperm and the outer skin part are separated in a multi-step process combining grinding and sieving. Manufacture. That is, in the wheat milling process, the wheat grains are shown in the initial stage of grinding and the endosperm is taken out in a coarse particle state, the outer skin part and the endosperm are separated, and then the coarse particle endosperm is finely crushed. The process is roughly divided into processes for obtaining fine particles called ascending powder, and these processes are further divided into multiple stages. Then, the ascending flour obtained from each of the subdivided steps is grouped in consideration of factors such as the amount of ash, the amount of protein and its quality, and the secondary processability, thereby obtaining a product flour.
[0003]
In general, the quality of flour is ranked in order from the one with the lowest ash content to special flour, 1st flour, 2nd flour, etc. As the grade becomes lower, the contamination of the outer skin increases and the color of the flour becomes darker Since the secondary processability during the secondary processing is reduced, the quality of the flour is reduced. Further, for example, the quality of the secondary processed food of flour represented by bread and udon is influenced by the quality of the flour to be used. Therefore, higher grade flour with less contamination of the outer skin has been considered to have higher market value.
[0004]
Attempts have been made to improve bread-making suitability by devising a milling method (Patent Documents 1 to 3), but the product has not yet been put on the market.
[0005]
As a means to improve the quality of flour instead of conventional milling methods, the yield of high-quality flour with low ash content can be obtained by peeling off the whole skin of the wheat grains (outer skin, seed coat and aleurone layer) and separating it from endosperm. Various methods for improvement have been studied (Japanese Patent Laid-Open Nos. 4-7). However, any of these methods is aimed at improving the yield of flour with a small amount of ash, which is the quality standard of conventional flour, and an effect of remarkably improving the secondary processability could not be found.
[0006]
[Patent Document 1]
Japanese Patent No. 3180934 [Patent Document 2]
Japanese Patent No. 3180929 [Patent Document 3]
JP 2000-33276 A [Patent Document 4]
JP 62-87250 A [Patent Document 5]
JP-A-63-119856 [Patent Document 6]
JP 63-143948 A [Patent Document 7]
Japanese Patent Laid-Open No. 9-313955
[Problems to be solved by the invention]
As described above, the conventional technique aims to improve the quality of wheat flour by reducing the contamination of the epidermis and reducing the amount of ash, and it has not been possible to give a new quality value to the wheat flour.
The present invention provides a flour having characteristics excellent in secondary processability that cannot be obtained by the conventional milling method by multi-stage roll crushing, and provides a flour preparation and a secondary processed food using the flour It is a technical subject to do.
[0008]
[Means for Solving the Problems]
The present inventors have found that in order to give a new quality value to wheat flour, a method for removing the outer skin and seed coat of the skin part of the wheat grain is important, and the present invention has been completed.
That is, as a result of intensive studies, the inventors have found that it is important to remove the outer skin and seed coat from the epidermis, and it is found that there is little need to control the ash content. By removing 2 to 15% by weight from the outermost part, it was found that flour having characteristics excellent in secondary processability when producing a secondary processed food was obtained, and the present invention was completed.
[0009]
In the prior art, barley processing has been attempted for the purpose of removing the outer skin and the Aleurone layer, but no new quality value has been found for flour. In general, it is difficult to completely peel and remove only the skin part of the whole wheat grain by the wheat processing. In addition, wheat grains that have been treated with wheat are different in degree of wheat for each grain, and the remaining amount of the epidermis also varies. Therefore, in order to sufficiently obtain the effect of reducing the amount of ash, excessive wheat treatment is performed. There is a problem that it is necessary to reduce the yield of the final product flour.
[0010]
The present inventors have intensively studied for the purpose of efficiently removing the outer skin part of the whole wheat, and manage it by a process of performing a wheat polishing process for removing 2 to 15% by weight from the outermost part of the whole wheat grain. This made it possible to add new quality value to the flour.
That is, after removing 2 to 15% by weight from the outermost part of the whole wheat grain in advance, flour having characteristics excellent in secondary processability when producing a secondary processed food can be obtained by milling I found. More specifically, it is important to remove a part of the outer skin of the whole wheat grain, to incorporate the Aleurone layer into the flour side, and the amount to be removed is 2% by weight or more from the outermost part of the whole wheat grain. Certainly, it is characterized by excellent secondary processability when producing a secondary processed food by managing it by a process of performing barley processing that removes 2 to 15% by weight from the outermost part of the whole wheat grain. It was found that flour with
By using the wheat flour of the present invention, secondary processability when producing a secondary processed food is improved, and an effect of improving productivity can be expected. In addition, the quality of the secondary processed food is good, and there is an effect of increasing the commercial value.
[0011]
That is, the present invention provides a flour obtained by milling wheat grains that have been subjected to the milling process so that the yield of the milled wheat exceeds 98%. The gist is a method of improving compared with the case of using .
(1) Improved secondary processability consisting of chaos and mechanical resistance in the production process of bakery products, compared to the case of using flour obtained by milling wheat grains processed so that the yield of wheat flour exceeds 98%. Using wheat flour milled with wheat grains having an aleurone layer as an outermost inner or outermost layer obtained by a wheat polishing process that removes 2 to 15% by weight from the outermost portion of the whole wheat grain as a raw material A method characterized by .
[0014]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, a subject to be polished is called “wheat whole grain”. Therefore, the wheat flour of the present invention uses the wheat grains obtained by removing the outermost part from the whole wheat grains. Wheat grain with the Aleurone layer removed from the outermost part of the outer skin, part of the outer skin composed of the outer skin, seed coat, and the Aleuron layer from the whole wheat grain, and the outermost inside of the whole wheat grain. It is obtained by performing a barley treatment that removes 2 to 15% by weight. According to Shigehisa Shibata and Toshiaki Nakae, “Knowledge of Flour Products” (Shoshobo), whole wheat (weight ratio (%) 100, ash (%) 1.8) is the outer skin (4, 5.0), seed coat (2.5, 8.0), and an epidermis part composed of an aleurone layer (6.5, 11.0), an endosperm (85, 0.7), and an embryo (2, 4.5). Flour using raw wheat grains with the Aleuron layer as the outermost innermost or substantially outermost as the raw wheat grain includes a step of performing a barley treatment to remove 2 to 15% by weight from the outermost whole wheat grains Is obtained. The process of performing the wheat polishing process that removes 2 to 15% by weight from the outermost part of the whole wheat grain refers specifically to the wheat polishing process in which the wheat yield is controlled to be 98 to 85%.
[0015]
By the milling method including the process of milling, that is, the process of performing the milling process so that the yield of the milled wheat becomes 98 to 85%, the outer skin of the whole wheat grains can be efficiently removed and cannot be obtained by the conventional milling process. High-quality wheat flour having characteristics excellent in secondary processability when producing a secondary processed food can be obtained.
[0016]
The wheat flour of the present invention is a wheat grain obtained by treating whole wheat grains by the milling process and milling process, and by treating the wheat grains so that the yield of the wheat grains is 98 to 85% in the milling process, that is, the final wheat grains. It is a high-quality wheat flour having characteristics excellent in secondary processability when producing a secondary processed food by milling wheat grains from which 2 to 15% by weight have been removed from the outside as raw material wheat grains. Therefore, the wheat polishing process is not particularly defined as long as the wheat grains can be refined to 98 to 85%, and the milling process can be carried out without any limitation as long as the wheat grains processed by the wheat flour can be pulverized. It is.
[0017]
As a specific method for obtaining the flour of the present invention, for example, a method using a milling system having both a mashing process and a roll pulverization process such as Satake's Peritech system, a mashing process using a masher and a conventional process There are a method in which a milling process using a multi-stage roll is used in combination, a method in which a wheat polishing process by a wheat mill and a grinding process by a general grinding machine are combined, and any of these methods can be used. Examples of typical pulverizers here include a stone mill, a hammer mill, a pin mill, a jet mill, and the like, which are appropriately selected according to the purpose and can be used in combination if necessary. it can.
The barley processing in the barley process needs to be carried out so that the barley yield is 98% or less. If the barley yield is higher than this, the residual amount of the outer skin of the wheat grains after the barley increases, and the present invention is excellent. In addition, the effect of exerting secondary processability becomes insufficient, and an unpleasant taste and aroma are strongly felt. Moreover, since excessive wheat processing reduces the final yield of the flour that is the product, the industrially practical range is 85% to 98%, preferably 90% to 98% as the wheat polishing yield. It is desirable to use a barley processing.
[0018]
The wheat flour obtained by the present invention has a high market value due to the characteristics excellent in secondary processability when producing a secondary processed food, and is higher in quality than conventional wheat flour. Moreover, by using the flour of the present invention, the secondary processability when producing a secondary processed food is improved, and the effect of improving the productivity can be expected. Moreover, in secondary processed food, quality, such as a volume and a food texture, becomes favorable. Of course, the flour obtained by the present invention can produce a secondary processed food by the same means as in the case of using conventional flour, and is not subject to any restrictions. Furthermore, these features can also be obtained through the form of a flour preparation.
The wheat flour preparation of the present invention is a mixture of auxiliary materials such as sugars, salts, starches, emulsifiers, enzyme agents, etc., as necessary, in addition to wheat flour, specifically bakery mix, confectionery mix , Tempura flour, fried flour, okonomiyaki flour, takoyaki flour, and other flour mix products.
[0019]
The secondary processed food of the present invention is a processed food using wheat flour, and specific examples include various bakery products, confectionery, udon, Chinese noodles, pasta, okonomiyaki, takoyaki, and the like.
In addition, the effect of the flour of the present invention is remarkable particularly when the secondary processed food is a bakery product.
[0020]
[Action]
In order to efficiently remove the outer skin of the whole wheat grains, it was possible to add a new quality value to the flour by managing the wheat polishing process with the wheat yield. By milling the whole wheat from the outermost portion in advance so that the yield of the wheat flour becomes 98 to 85%, that is, after removing 2 to 15% by weight from the outermost portion of the whole wheat, the resulting wheat grain is milled High-quality wheat flour having characteristics excellent in secondary processability when producing a secondary processed food can be obtained. When producing a secondary processed food using the wheat flour, the wheat flour has characteristics excellent in secondary processability.
[0021]
【Example】
Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited at all by the following examples.
[0022]
Example 1
Canadian spring wheat was tempered in advance so that the water content was 16% by weight, and further 1% by weight (vs. tempered wheat) was added to the surface of the wheat grain before the milled wheat. Next, after milling so that the yield is 98% by weight from the outside using a wheat mill VCW2A (manufactured by Satake Co., Ltd.), it is pulverized in a milling process having braking, grading, purification, and reduction processes. Got the flour. The yield of wheat flour (vs. wheat after tempering) was 78.4%.
About this flour, the physical property characteristic of the dough was evaluated by a farinograph (manufactured by Brabender). The results are shown in Table 1.
[0023]
Example 2
Wheat flour was obtained in the same process as in Example 1 except that the wheat was refined so that the yield was 95% by weight from the outermost part. The yield of wheat flour (vs. wheat after tempering) was 78.3%. Evaluation was performed in the same manner as in Example 1 using this flour.
[0024]
Example 3
Wheat flour was obtained in the same process as in Example 1 except that the wheat was refined so that the yield was 90% by weight from the outermost part. The yield of wheat flour (vs. wheat after tempering) was 78.5%. Evaluation was performed in the same manner as in Example 1 using this flour.
[0025]
Comparative Example 1
Canadian strong spring wheat was tempered in advance so that the water content was 16% by weight, and then pulverized by the same milling process as in Example 1 without pulverizing the wheat to obtain flour. The yield of wheat flour (vs. wheat after tempering) was 78.7%. Evaluation was performed in the same manner as in Example 1 using this flour.
[0026]
Comparative Example 2
Wheat flour was obtained in the same process as in Example 1 except that the wheat was refined so that the yield was 99% by weight from the outermost part. The yield of wheat flour (vs. wheat after tempering) was 78.5%. Evaluation was performed in the same manner as in Example 1 using this flour.
[0027]
[Table 1]

[0028]
In general, in the results of farinographs of bread flour, WA, DT, Stab., VV values are larger, and the value of Weak. Is smaller.
As described above, the flour obtained by milling the whole wheat grains from the outermost portion so that the yield of the wheat grains is 85% or more and 98% or less, and the flour obtained by milling has a large value of WA, DT, Stab. It was found that the value was small and the physical properties of the dough were good.
[0029]
Example 4
Using the wheat flour obtained in Example 1, mountain bread was produced by the following composition and process, and the secondary processability was evaluated according to the evaluation criteria. The bread volume and taste were also evaluated. The results are shown in Table 2.
[0030]
<Combination>
Flour 100 parts by weight yeast 2
East Food 0.1
Salt 2
Granulated sugar 4
Shortening 2
Water 70
<Process>
Mixing Materials other than shortening were added, and after mixing for 3 minutes at low speed and 2 minutes at medium speed, shortening was applied and mixed at low speed for 1 minute and 2 minutes at medium speed.
Soaking temperature 28 ℃
Floor time 90 minutes divided 220g
Molding, mold filling After roll molding with molder, U filling stuffer 38 ℃, relative humidity 85%, 60 minutes firing 215 ℃, 30 minutes 【0031】
Example 5
Using the wheat flour obtained in Example 2, a mountain bread was produced and evaluated in the same manner as in Example 4.
Example 6
Using the wheat flour obtained in Example 3, a mountain bread was produced and evaluated in the same manner as in Example 4.
[0032]
Example 7
Wheat flour was obtained in the same process as in Example 1 except that it was refined from the outermost portion so that the yield was 85% by weight. Yield of wheat flour (vs. wheat after tempering) was 78.0%. Using this flour, a mountain bread was produced and evaluated in the same manner as in Example 4.
[0033]
Example 8
Using the wheat flour obtained in Example 3, a bakery mix having the following composition was prepared. Using this bakery mix, a mountain-shaped bread was produced by the following steps and evaluated in the same manner as in Example 4.
* Bakery mix
Wheat flour 84.9%
Shortening 5
Sugar 6
Salt 2
Nonfat dry milk 2
East Food 0.1
Total 100
<Process>
Using the cutter mixer, the said material was mixed uniformly and the bakery mix was manufactured.
[0034]
* Mountain type bread <Combination>
Bakery mix 100 parts by weight yeast 2
Water 68
<Process>
Mixing Low speed 3 minutes, Medium speed 4 minutes Upward temperature 28 ℃
Floor time 90 minutes divided 220g
Molding, mold filling After roll molding with molder, U filling stuffer 38 ° C, relative humidity 85%, 60 minutes firing 215 ° C, 30 minutes [0035]
Example 9
In the same manner as in Example 1, after mashing the wheat so that the yield was 98% by weight from the outermost part, pulverization using a pin mill as a pulverizer and sieving were performed to obtain wheat flour. Yield of wheat flour (vs. wheat after tempering) was 82.9%. Using this flour, a mountain bread was produced and evaluated in the same manner as in Example 4.
[0036]
Comparative Example 3
Using the flour obtained in Comparative Example 1, a mountain bread was produced and evaluated in the same manner as in Example 4.
Comparative Example 4
Using the wheat flour obtained in Comparative Example 2, a mountain bread was produced and evaluated in the same manner as in Example 4.
[0037]
Comparative Example 5
A bakery mix was prepared in the same manner as in Example 8 using the flour obtained in Comparative Example 1. Using this bakery mix, a mountain bread was produced and evaluated in the same manner as in Example 8.
[0038]
Comparative Example 6
After tempering the Canadian strong spring wheat so that the water content is 16% by weight in advance, without milling, pulverization using a pin mill as a pulverizer and sieving as in Example 9, Obtained flour. The yield of wheat flour (vs. wheat after tempering) was 82.3%. Using this flour, a mountain bread was produced and evaluated in the same manner as in Example 4.
[0039]
[Table 2]

[0040]
<Evaluation criteria>
(1) Chaotic state Water outage state: Water was absorbed by the powder, the whole was collected as a lump, and the state where adhesion to the mixer wall and arm disappeared was evaluated.
◎ Very good ○ Good △ Normal × Bad stretch elasticity: The strength of the fabric was evaluated.
◎ The balance between fabric extension and resistance (elasticity) is very good. ○ The balance between fabric extension and resistance (elasticity) is good. △ Normal × The fabric is weak and the stretch elasticity is poor. Evaluated.
◎ Extremely uniform, hard to cut, very good ○ Uniform, hard to cut, good △ Normal × Uneven, uneven and easy to cut, bad chaos resistance: Resistance during chaos was evaluated.
◎ Extremely strong ○ Good and good △ Normal × Not good and bad ▲ 2 ▼ Mechanical resistance Fabric elasticity: The strength of the fabric was evaluated.
◎ The balance between fabric extension and resistance (elasticity) is very good. ○ The balance between fabric extension and resistance (elasticity) is good. △ Normal × The fabric is weak and has poor elasticity. Alternatively, the secondary workability of molding was evaluated.
◎ There is no stickiness on the surface of the dough and workability is very good. ○ Stickiness on the surface of the dough is weak and workability is good. Evaluation (Evaluation by 10 expert panelists)
Presence / absence of unpleasant flavor +: Not felt
±: Slightly felt ↓
−: Felt (bad)
Overall evaluation of taste: Evaluation was made mainly on the texture.
++: very soft, good melt in mouth, very favorable (good)
+: Soft, good melt in mouth, preferable ↓
±: Standard quality ↓
−: It ’s not good enough to melt in the mouth and poor in quality. ↓
---: Discomfort, poor melting, poor quality (bad)
[0041]
As described above, by using the flour obtained by milling the whole wheat grains from the outermost portion so that the yield of the polished wheat is 85% or more and 98% or less, secondary processing properties such as chaos and mechanical resistance are used. In addition to the improvement, the finished bread had a large volume, good taste and high quality. As shown in Example 8, the flour of the present invention also has an effect of improving secondary processability in a mixed form. Moreover, as shown in Example 9, it was confirmed that the milling method can be arbitrarily selected.
[0042]
【The invention's effect】
According to the present invention, it is possible to provide flour having characteristics excellent in secondary processability that cannot be obtained by a conventional multistage roll milling method, and to provide a flour preparation and a secondary processed food using the flour. can do.

Claims (1)

In a method to improve the secondary processability consisting of chaos and mechanical resistance in the production process of bakery products, compared with the case of using flour milled wheat grains processed so that the yield of wheat flour exceeds 98% It is characterized by using flour obtained by milling wheat grains having an aleurone layer as an outermost inner or outermost layer obtained by a wheat polishing process that removes 2 to 15% by weight from the outermost part of the whole wheat grain as a raw material. how to.