JP4570595B2 - Bread flour containing raw germ powder and bread using the same - Google Patents

Description

  The present invention relates to bread flour containing raw germ powder and bread using the same.

Wheat flour was originally milled with a stone mill and mixed with a lot of bran (the wheat skin).
However, with the invention of milling rolls and purifiers, increased processing accuracy of milling machines, and the development of milling software (machine combination methods, etc.), flour production technology has made great strides in recent decades, producing The grade of wheat flour (low mixing rate of bran, etc.) also increased significantly.
This trend is more pronounced in Japan than in Western countries.

The purpose of increasing the grade of flour is to improve the color tone of processed products such as bread and confectionery, to improve the processability by suppressing the mixing of bran and germ, and to suppress the taste etc. derived from bran Yes.
Grains such as wheat and corn contain nutrients such as carbohydrates, proteins, lipids, minerals, vitamins and dietary fiber.
Among them, dietary fiber and minerals are abundant in bran (cereal husk), and only a small amount is contained in flour. Therefore, bran may be added to foods to increase their amount.
In addition, lipids (especially those that contain a lot of essential fatty acids) and vitamins (vitamin B group and vitamin E) are unevenly distributed in the germ, so to increase their nutrient content, it is possible to add germ to food. is there.

Most germs used in bakery products are roasted (see, for example, Patent Document 1).
In addition to roasting, a method of fermenting with lactic acid bacteria is also known (see, for example, Patent Document 2).
However, since glutathione in the germ deteriorates the dough quality (see, for example, Non-Patent Document 1), germs that have not been subjected to treatment such as roasting have not been added to bakery products.
In addition to bakery products, it is known to add germs to milk beverages and the like, but in such cases, roasted germs are used (see, for example, Patent Document 3).
As a method for making bread using germs other than roasted germs, a method using a boiled wheat germ is known (for example, see Patent Document 4).

Wheat germ is collected in a flour milling line using the size change due to processing in a roll machine.
When a mixture of wheat endosperm, wheat germ and wheat bran having a certain particle size is put on a roll machine, the endosperm is crushed into a powder form, but the bran hardly breaks on the roll machine, so there is no change in size.
Since the embryo is soft, it is crushed by a roll to form a flake, and the size is larger than the original particle.
Therefore, the embryo can be recovered by passing through a sieve having a coarser opening than the original particles after the roll machine.
Wheat germ is manufactured by such a method, and the particle size is often around 1 mm, and even if it is fine, it is about 500 to 800 μm.
Since raw wheat germ is difficult to grind, as described above, raw germ powder was not added to foods such as bread.

Rye and rye wheat are similar to wheat in the physical properties of the grain, and therefore share the same method with wheat in terms of the milling method and the difficulty of grinding the germ.
In corn, the milling method is different from that of wheat and the like, and the germ is recovered by specific gravity separation after coarse crushing, but the point that it is difficult to grind and the contained components are similar to those of germ such as wheat.

JP 2000-350560 A Japanese National Patent Publication No. 10-508477 JP 59-232047 JP 05-308886 A "Wheat English-Japanese Glossary", Japan Wheat Research Society, 1982

  The objective of this invention is providing the bread | pan using the flour for manufacturing the bread | pan which is excellent in flavor and texture, and the said flour.

As a result of intensive studies to achieve the above object, the inventors of the present invention have made raw germ processed into powder (hereinafter also referred to as “raw germ powder”) into flour or a total of 100 parts by mass of flour and starch. On the other hand, when using flour containing 0.5 to 2.5 parts by mass and having an ash content of 1.00% by mass or less, the flavor of bread was found to be significantly improved and the present invention was completed. .
Therefore, the present invention includes wheat germ, rye flour, rye flour containing raw germ powder in an amount of 0.5 to 2.5 parts by mass based on 100 parts by mass of flour or cereal flour and starch, and an ash content of 1.00% by mass or less. Bread flour consisting of one or more selected from the group consisting of wheat flour and corn flour.
Moreover, it is the bread manufactured using the said flour for bread.

Bread using the bread flour of the present invention has an excellent flavor and texture, is rich in vitamin B group, vitamin E, minerals, essential fatty acids and the like, and has a high nutritional value.
The bread flour of the present invention is excellent in storage stability even though it contains germ.

Hereinafter, the present invention will be described in detail.
The flour of the present invention is used for breadmaking, and is a flour for bread consisting of one or more selected from the group consisting of wheat flour, rye flour, rye flour, and corn flour.
The flour used in bread is high-powered flour, but medium-powered flour, light-powered flour, durum flower, and even durum semolina are used for the purpose of producing different types of bread or providing texture characteristics. There is also a case.
Spelled wheat (also called Dinkel wheat), single wheat (also called Eincoln wheat), kamut wheat, Polish wheat, British wheat, Emmer for reasons such as enhanced nutritional components, distinctive colors, and texture. Flour milled from special wheat such as wheat, black wheat, orange wheat and blue wheat may also be used.
These flours are also included in the flour of the present invention.

The germ of the present invention refers to a germ of cereal (grass of gramineous plant), and examples thereof include wheat germ, rye germ, rye germ, corn germ and the like.
The characteristics of germs that are rich in free sugars and free amino acids are common to grains, so they can be used in any grain germ.
However, there are subtle differences in germ components depending on the grain, so the flavor produced differs.
Using this property, the flavor can be adjusted according to the type of bread by using different germs.
For example, when corn raw germ powder is added to wheat flour, a savory flavor of grilled corn can be imparted.
For the germs used, the remaining defatted germ oil can be used (unless it is not roasted), but roasted germs cannot be used.

The raw germ powder can be added to the flour by grinding it with the endosperm during the milling process and collecting it in a mixed form with the flour, or by using the raw germ powder ground by a grinder separate from the milling process. There is a method of adding.
It is difficult to pulverize live germs by roll milling that is widely used.
When it is difficult to pulverize the raw germ in the milling step, a method of adding the separately pulverized raw embryo powder to the flour is employed.
As a method of pulverizing the germ together with the endosperm during the milling process, millstone milling can be mentioned.
However, in conventional millstone milling, the amount of germ mixed in the flour is not sufficient, so it is necessary to increase the germ volume by adjusting the gap of the millstone and the opening of the sieve.
Flour to which raw germ powder is added by the two methods described above is the same in that powdered raw germ is mixed, and the method of adding raw germ powder does not affect bread processability and quality. .
Therefore, in the flour of the present invention, any of the methods described above for adding raw germ powder can be used.

Roasted germ is added to foods for the purpose of increasing nutrients such as vitamins, but it tends to cause fat and oil deterioration due to storage (it is assumed that free radicals generated during roasting cause chain reactions) It cannot be said that it is suitable for the use of adding to flour.
Roasted germs are sold in sealed packages with antioxidants to suppress oxidation, but flours such as flour are aged (the property of gluten protein is improved by oxidation with oxygen in the air). Wrapped in a breathable paper bag to take.
Therefore, there is no packaging form suitable for both flour and roasted germ, and long-term preservation of flour with added germ is difficult.

When raw germ is added, amino acids that are not used in the non-enzymatic browning reaction add sweetness and umami to the food. However, when roasted germ is used, almost no amino acids derived from the germ remain. Absent.
Therefore, even if the roasted germ has a strong roasted odor, the bread has an unpleasant scent with a burnt odor, and the sweetness and umami taste are lost, and the bread is thin.
For these reasons, even if roasted germ is powdered and added to flour, the problem of the present invention cannot be achieved.

Raw germ contains various enzymes and glutathione, and components (especially oils and fats) are decomposed during storage, and when added to dough, gluten is weakened and sticky.
However, when powdered and added to the flour, the deterioration of dough properties is reduced.
It is estimated that increasing the surface area destroys some of the components (possibly due to oxidation by oxygen in the air).
The raw germ can be used only when the remaining defatted germ from which the germ oil is collected is not roasted.
Extraction of germ oil has the disadvantage that fat-soluble vitamins and some amino acids are lost, so the effect is slightly lower than that of germs before oil extraction, but sugar and most amino acids remain It can be used.

The raw germ powder of the present invention refers to a powder that passes through a sieve having an opening of 200 μm.
The raw germ has a larger surface area when powdered, and a non-enzymatic browning reaction that generates a flavor is more likely to occur uniformly.
In addition, when flaky raw germ is added to bread, a feeling of discomfort such as a rough texture is felt, but the problem is solved with raw germ powder.
Furthermore, when flaky live embryos are added, many dark brown spots are seen in the product, which impairs the appearance.
When adding raw germ powder to flour, it is desirable for handling the powder to have the same particle size as flour.
The production of flour includes a sieving process, and even if flaky raw germ is added, it is removed by sieving. However, since raw germ powder passes through the sieve, production using existing production equipment as it is It becomes possible.
Conventional flour such as wheat flour is adjusted in particle size so as to pass through a sieve having an opening of 212 μm or 200 μm except for special ones.

While flour contains abundant starch and protein, germ contains a lot of free sugar and free amino acids.
Free sugars and free amino acids generate aroma and taste by producing a wide variety of substances through non-enzymatic browning reactions such as aminocarbonyl reactions and caramelization reactions.
Therefore, if the raw material containing the germ is heated under conditions that cause a non-enzymatic browning reaction, a food with good flavor can be produced.
In addition, components (such as amino acids) in the germ that have not been used for the non-enzymatic browning reaction also contribute to the flavor as sweetness and umami.
Furthermore, bread often contains fermentation in the production process, but various components in the germ may affect the composition of the fermentation product and improve the flavor.

Starch and protein are also used in the non-enzymatic browning reaction, but compared to free sugars and free amino acids, the efficiency is much lower and those that did not undergo the non-enzymatic browning reaction are tasteless and odorless.
Ordinary flour has a high degree of purification and a low content of free amino acids and free sugars, but it can be remarkably improved by supplementing it with the addition of raw germ powder.

Firing in the present invention refers to heating under conditions where a non-enzymatic browning reaction occurs.
Firing is generally performed by heating using a material to be heated on an oven that uses radiant heat, conduction heat, or convection, or a heated metal plate, metal mold, stone, etc., but it is a non-enzymatic browning reaction. Any method may be used as long as the heating is performed under conditions where the above occurs.
A method in which a substance to be heated is put into a high-temperature liquid (for example, edible fats and oils) and heated is also included in the baking of the present invention because non-enzymatic browning reaction occurs.
Heating methods such as boiling and steaming are not included in baking because almost no non-enzymatic browning reaction occurs, but non-enzymatic browning reaction is performed on the material to be heated using high-temperature steam (eg, 150 ° C or higher). In the case of heating under such a condition as occurs, it is included in the firing of the present invention.

By adding the raw germ powder, the texture of bread is crumbly and the melting of the mouth is improved.
When bread is baked, starch is gelatinized and the fluidity of the dough is lost, and the shape is maintained, but the raw germ powder is not gelatinized at all, so the bonding of the bread tissue is weakened, fragile, and mouthfeel is good It becomes.
In addition, the fats and oils in the raw germ also serve to weaken the bread tissue. (When defatted raw germ is used, the texture improvement effect is weakened.)
Further, when a small amount of raw germ powder is added to the flour, the extensibility of the dough is increased and the bread-making workability is improved. (Especially in case of hearth bread)

The amount of raw germ powder contained in the flour for bread of the present invention is 0.5 to 2.5 parts by mass with respect to 100 parts by mass of flour when only starch is used and no starch is used. When using with flour, it is 0.5-2.5 mass parts with respect to a total of 100 mass parts of flour and starch.
This is because when starch is added, there is almost no difference in the functions of starch in the flour and starch added from the outside (contribution to flavor, etc.), and it can be assumed that the amount of flour has simply increased. Therefore, the amount of raw germ powder relative to flour (increased with starch) is relatively reduced.

  The starch that can be used is not particularly limited as long as it is a starch that can be used for bread. Raw starch such as mung bean starch, sago starch, waste starch, acorn starch, and starch starch, and processed starch that has been processed into pregelatinized, partially pregelatinized, etherified, esterified, crosslinked, oxidized, clathrated, etc. Can also be used.

If the amount of raw germ powder is less than 0.5% by mass, the occurrence of flavor is too weak to reveal the difference from the case where it is not added.
If the amount of raw germ powder exceeds 2.5% by mass, a rich flavor will be generated, but an unpleasant taste and aroma such as agmi and burnt odor will be felt, and workability may be improved depending on the processed product. Since it worsens, it is not preferable.

Even if the flour satisfies the condition that the amount of raw germ powder is 0.5 to 2.5% by mass, if the amount of bran mixed is too large, improvement in flavor cannot be expected.
When the ash content is too high, problems such as bran odor, bitter taste, and grime are generated, and workability during breadmaking is poor.
For example, the whole wheat flour contains about 2.5% by mass of raw germ, but since the ratio of bran is too high, the bran odor, nigari taste and taste are strong and the flavor is inferior.
Therefore, the flour of the present invention needs to have an ash content of 1.00% by mass or less with the raw germ powder added.
An ash content of 0.80% by mass or less is more preferable.
In addition, the value of the ash content of this invention is the value measured by the magnesium acetate addition ashing method.

At the current technical level, commercially available wheat flour has a lower ash content of about 0.32 to 0.33 mass%, and further, at the research level, it is possible to make a trial product of wheat flour with an ash content of about 0.29 mass%.
Rye flour, rye flour, corn flour, etc. have higher ash content.
Therefore, the lower limit of the ash is a mixture of 0.5% by mass of germ in the wheat flour having the lowest ash.
However, depending on future milling techniques and grain varieties, it may be possible to produce products with even lower ash content.
If the amount of germ mixture is in the range of 0.5% by mass or more and 2.5% by mass or less, the content of amino acids and the like will be in the range that improves the quality of bread. Even if it is assumed to be lowered, the effect of improving the quality of bread is not lost.
For this reason, the lower limit of ash content cannot be set strictly.

The bread flour of the present invention can be used in the same manner as ordinary bread flour.
For example, the auxiliary materials necessary for bread making can be mixed in advance with the bread flour of the present invention and used as bread mixed flour.

  The bread in the present invention includes flour, water (may be replaced by milk, etc.), and salt as essential raw materials, and starch, sugar, fats and oils, dairy products, dough improving agents (enzymes, oxidizing agents, (Reducing agent, inorganic salts, etc.), chicken eggs, malt, yeast, lactic acid bacteria, leavening agent, flavoring, seasoning, vital gluten, etc. are added to the dough and mixed (such as fermentation or mold filling if necessary) It refers to food that has been baked and expanded (after going through the process).

Typical breads include bread (including square bread and mountain bread), variety red (including whole wheat bread, rye bread, rye wheat bread, corn bread, etc.), table roll (including butter roll, etc.), Table bread (including Coppé bread, hot dog buns, hamburger buns, etc.), Hearth bread (French bread (Duriburu, Parisian, Batar, Baguette, Flute, Fissel, Cupe, Boulle, Tabache, Eps, Champignon, Fondue, Pan de Campagne, etc.) German bread (including Brechchen, Kaisersenmel, Bretzel, Kipsell, Tsopfu, Weizenbroth, Roggen Broad, Mischbroth, Pumpa Nickel), Italian bread (Rosetta, Visa Crust, Grissi) ), Sweet bread (including melon bread), Danish, pastries, sweet dough (including sweet rolls, coffee cakes, etc.), croissant, fried bread (including yeast donuts, piroshki, etc.), focaccia , Panettone, English muffins, knecke broth, flat bread (including pita, naan, chapati, pulley), bagels, brioche, tortillas, panores, rusks, alepas and the like.
When the bread is produced, other ingredients are kneaded into the dough (including vegetable bread, fruit bread, natto bread, nut bread, pepper bread, etc.), and the bread is filled with (anpan, cream) Bread, jam bread, chocolate bread, chocolate cornet, curry bread, red donuts, bacon eppe etc.), or other ingredients sandwiched on the bread (sandwich, hamburger, hot dog, cooking bread, French toast, etc.) Included) is also included in bread.
Bread crumbs are processed products of bread and are included in the bread of the present invention, but the bread crumbs produced by heating by energization hardly cause non-enzymatic browning reaction and can not be regarded as being baked, It is not included in the bread of the present invention.
Cakes such as sponge cakes are not included in bread because they do not use salt and often do not add water.
Since steamed bread is not baked, it is not included in the bread of the present invention.
Okonomiyaki and takoyaki are not included in the bread, but those that are expanded by adding a swelling agent are included in the bread of the present invention.
In addition, some regions use bread made from flour made from grains other than wheat. Typical examples include rye bread from Germany and Scandinavia, rye bread from Russia and Poland, and corn from southern United States and Latin America. Examples include bread.

  The bread manufactured from the flour added with the raw germ powder according to the present invention is rich in vitamin B group, vitamin E, minerals, essential fatty acids and the like, and has a high nutritional value as well as the existing raw germ-added food.

Hereinafter, the present invention will be specifically described by way of examples.
As representative bread, French bread, white bread, German bread, and corn bread were used for evaluation.

[Examples 1 to 5, Comparative Examples 1 to 7]
French bread was made using flour obtained by adding raw germ powder to commercially available French bread flour (ash content 0.42% by mass, germ 0.0% by mass), and the flavor and texture were evaluated.
The amount of raw germ powder added to the wheat flour was 0.5 mass% in Example 1, 1.0 mass% in Example 2, 1.5 mass% in Example 3, and 2.0 mass% in Example 4. 2.5% by mass in Example 5, 0.0% by mass in Comparative Example 1, 0.3% by mass in Comparative Example 2, 3.0% by mass in Comparative Example 3, 5.0% by mass in Comparative Example 4 Met.
Comparative Examples 5 to 7 were obtained by adding flaky raw germ (ash content: 3.58% by mass, embryo: 92.8% by mass) to wheat flour, and the amount of raw germ added was 0.5% by mass in Comparative Example 5. In Comparative Example 6, it was 1.5% by mass, and in Comparative Example 7 was 2.5% by mass.
The raw germ powder used was a mixture of commercially available wheat germ mixed with crushed dry ice, pulverized with an ultracentrifugal pulverizer manufactured by Lecce, and removed with a 7xx sieve (mesh opening 200 μm).
The raw germ powder contained 3.53% by mass of ash and 99.3% by mass of germ.
Commercial wheat germ was used as the flaky live germ.
In addition, the said ash content was measured by the magnesium acetate addition ashing method, and the said germ mixing amount was measured by the fluorometric method.
In Examples 3, 4, and 5 and Comparative Examples 6 and 7, the amount of water added was 640 ml.
In Comparative Examples 3 and 4, the amount of water added was 630 ml.

The method for producing and evaluating French bread is as follows.
(1) 1 kg of flour, 20 g of salt,
7 g of instant dry yeast, 1 ml of 1% VC solution, 4 g of malt and 650 ml of water were kneaded with a mixer to prepare a dough.
The VC 1% solution is obtained by dissolving 1 g of vitamin C in 99 ml of water.
The training time was 5 minutes at low speed and 3 minutes at high speed.
The kneading temperature was adjusted to 24 ° C.
(2) The kneaded dough was fermented for 120 minutes in a 27 ° C. fermentation chamber, punched (degassed), and then further fermented at 27 ° C. for 60 minutes.
(3) The fermented dough was divided into 350 g and manually shaped into a batar shape.
(4) The shaped dough was fermented at 30 ° C. for 1 hour, put in a coup (cut), and baked at 240 ° C. for 30 minutes.
(5) After firing, the mixture was cooled at room temperature for 30 minutes, and sensory evaluation was performed using Comparative Example 1 as a control.

Evaluation items are bread making workability, appearance, inner phase, texture, and flavor.
Each item was quantified in the following seven stages.
7 points Excellent 6 points Excellent 5 points Slightly excellent 4 points Normal 3 points Slightly inferior 2 points Inferior 1 point Very inferior Bread workability was evaluated by two bakery engineers and averaged.
Appearance, inner phase, texture, and flavor were evaluated by ten skilled panelists through a sensory test and the average was taken.
The evaluation results are shown in Table 1.

Examples 1-5 have the same bread-making workability, appearance, and internal phase as compared with Comparative Example 1 with no germ added, but the flavor is greatly improved (sweetness, umami, aroma, etc.), and texture Improvements were also observed in the crust (crispy feeling and crumb feeling).
In Comparative Examples 3 to 4 in which the amount of raw germ powder added was excessive, workability was inferior because the dough was sticky, and the appearance and internal phase were also adversely affected because the dough was damaged.
Further, in Comparative Examples 3 to 4, the taste was strong but the taste was felt.
In Comparative Examples 5 to 7 to which flaky germ was added, the flavor became deeper as the amount added increased, but it did not reach the flour to which raw germ powder was added.
Further, in Comparative Examples 5 to 7, the appearance and the internal phase were inferior because the germ grains were conspicuous, and the texture was also rough.
From the above result, Examples 1-5 which added 0.5-2.5 mass% of raw germ powder were excellent as wheat flour for French bread.

[Examples 6 to 10 and Comparative Examples 8 to 14] Bread according to the straight method Bread using flour obtained by adding raw germ powder to commercially available wheat flour (ash content 0.38 mass%, germ 0.0 mass%) The flavor and texture were evaluated.
The ash is measured by ashing with magnesium acetate, and the amount of germ mixture is measured by a fluorometric method.
The amount of raw germ powder added to the wheat flour was 0.5 mass% in Example 6, 1.0 mass% in Example 7, 1.5 mass% in Example 8, and 2.0 mass% in Example 9. 2.5% by mass in Example 10, 0.0% by mass in Comparative Example 8, 0.3% by mass in Comparative Example 9, 3.0% by mass in Comparative Example 10, 5.0% by mass in Comparative Example 11 Met.
Comparative Examples 12 to 14 were obtained by adding flaky raw germ to wheat flour. The amount of raw germ added was 0.5% by mass in Comparative Example 12, 1.5% by mass in Comparative Example 13, and Comparative Example 14 It was 2.5% by mass.
The same raw germ powder and flaky live germ as in Examples 1 to 5 and Comparative Examples 1 to 7 were used.

The production method and evaluation method of bread by the straight method are as follows.
(1) 700 ml of water, 20 g of salt, 50 g of sugar, 20 g of skim milk powder, 1 kg of wheat flour, 1 g of yeast food,
Add 20g of yeast and knead until the dough is gathered.
However, in Examples 8, 9, and 10 and Comparative Examples 13 and 14, the amount of water added was 690 ml, and in Comparative Examples 10 and 11, the amount of water added was 680 ml.
(2) 50 g of shortening was added and mixed for 1 minute at low speed, 3 minutes at medium speed, and 5 minutes at high speed. The kneading temperature was adjusted to 27 ° C.
(3) The kneaded dough was fermented for 1 hour and a half in a fermentation chamber at 27 ° C, punched (degassed), and then fermented again for 30 minutes.
(4) The fermented dough was divided into 230 g, rounded and allowed to rest as a dough ball for 25 minutes at room temperature.
(5) Dough balls were shaped into a rod shape by a molder, packed into 4 pieces of bread (for 2 kg), and fermented at 38 ° C.
(6) When the upper end of the dough reached 80% of the bread mold, the mold was covered and baked in an oven at 200 ° C. for 40 minutes.
(7) The baked bread was left at room temperature for 1 hour, cooled, and then packed in a bag.
(8) On the next day, the bread was sliced to a thickness of 15 mm and subjected to sensory evaluation using Comparative Example 8 as a control.

Evaluation items are bread making workability, appearance, inner phase, texture, and flavor.
Each item was quantified in the following seven stages.
7 points Excellent 6 points Excellent 5 points Somewhat excellent 4 points Normal 3 points Somewhat inferior 2 points Inferior 1 point Very inferior

Evaluation of bread workability was carried out by two bread making engineers and the average was taken.
Appearance, inner phase, texture, and flavor were evaluated by ten skilled panelists through a sensory test and the average was taken.
The results are shown in Table 2.

Examples 6 to 10 have the same breadmaking workability, appearance and internal phase as compared to Comparative Example 8 with no germ added, but the flavor (sweetness, umami, crust flavor, etc.) is greatly improved, There was also a slight improvement in texture.
In Comparative Examples 10 to 11 in which the amount of raw germ powder added was excessive, workability was inferior because the dough was sticky, and the appearance and internal phase were also adversely affected because the dough was damaged.
Furthermore, in Comparative Example 11, although the flavor was strong, the taste after the taste was felt and it was not a preferred flavor.
In Comparative Examples 12 to 14 to which flaky germs were added, the effect of improving the flavor was negligible, and since the grains of the germs were conspicuous, the appearance and the internal phase were inferior, and the texture was also rough.
From the above result, Examples 6-10 which added 0.5-2.5 mass% of raw germ powder were excellent as wheat flour for bread.

[Example 11, Comparative Example 15]
Rye bread (Mischbroth) was produced and evaluated.
The bread making method is as follows.
(1)
500 g of commercially available rye flour, 50 g of powdered sourdough, and 400 ml of water were kneaded with a mixer for 5 minutes to prepare a pre-dough, which was fermented at room temperature for 16 hours.
(2)
The fermented dough was put into a mixer, and further 1 kg of wheat flour, 500 g of commercially available rye flour, 34 g of salt, 36 g of yeast, and 880 ml of water were added, and the mixture was kneaded at a low speed for 2 minutes and a medium speed for 3 minutes.
(3)
The kneaded dough was allowed to sleep for 10 minutes, then divided into 400 g, rolled and put into a mold.
(4)
Fermented for 40 minutes at 32 ° C.
(5)
The fermented dough was taken out of the mold, put in a coup (cut) and baked at 230 ° C. for 45 minutes.
(6)
After cooling at room temperature for 1 hour, the evaluation was performed by 10 skilled panelists.
The commercially available rye flour used had an ash content of 0.72% by mass and a germ content of 0.2% by mass.
As wheat flour, a comparative example 15 was prepared using commercially available strong flour (ash content 0.45 mass%, germ 0.1 mass%).
In addition, the said ash content was measured by the magnesium acetate addition ashing method, and the said germ mixing amount was measured by the fluorometric method.
Example 11 was obtained by mixing 985 g of the same wheat flour as in Comparative Example 15 and 15 g of raw germ powder.
The same raw germ powder as in Examples 1 to 5 was used.
The rye bread of Example 11 felt strong umami and sweetness in addition to the unique flavor of rye bread, and also had a strong aroma, which was superior to Comparative Example 15.

[Example 12, Comparative Example 16]
Corn bread was manufactured and evaluated.
The bread making method is as follows.
(1) Six eggs and 1 liter of milk were mixed to obtain an egg liquid.
(2) 1 kg of flour, 20 g of baking powder, 5 g of baking soda, and 40 g of sugar were mixed together.
(3) The mixture was added to the egg liquid and mixed at low speed for 1 minute to obtain a uniform batter.
(4) 500 g of the batter was poured into a corn bread mold and baked at 220 ° C. for 22 minutes.
(5) After cooling for 30 minutes and taking rough heat, it was evaluated by 10 panelists.
In Comparative Example 16, a mixture of 500 g each of corn grits and bread flour was used as the flour.
In Example 12, 490 g of corn grits, 490 g of wheat flour for bread, and 20 g of corn raw germ powder were used as flour.
The bread flour used was the same as that used in Examples 6-10.
The used corn grits were commercially available corn grits, and had an ash content of 0.45% by mass and a germ content of 0.2% by mass.
The raw corn germ powder is produced by the same method as the raw wheat germ powder used in Examples 1 to 5, using the corn germ collected from the corn grits production line.
The ash content of the raw corn germ powder was 3.66% by mass and the germ was 98.1% by mass.
In addition, the said ash content was measured by the magnesium acetate addition ashing method, and the said germ mixing amount was measured by the fluorometric method.
The corn bread of Example 12 had a strong scent of grilled corn, and an elegant sweetness was felt, and the flavor was superior to that of Comparative Example 16.

[Example 13, comparative example 17]
French bread was made from spelled wheat and evaluated.
German spelled wheat was milled with a test mill manufactured by Bühler to produce wheat flour having an ash content of 0.51% by mass and a germ content of 0.1% by mass.
The ash is measured by ashing with magnesium acetate, and the amount of germ mixture is measured by a fluorometric method.
Example 13 was made by adding 15 g of raw germ powder to 985 g of wheat flour of Comparative Example 17.
The same raw germ powder as in Examples 1 to 5 was used.
French bread was produced from the flours of Example 13 and Comparative Example 17.
The method of manufacturing and evaluating French bread was the same as in Examples 1-5.
The French bread made from the flour of Example 13 had a stronger roasted odor, sweetness and crispy crust than Comparative Example 17, and was superior in both texture and flavor.

[Example 14, comparative example 18]
Black wheat was milled with a Bühler test mill and mixed in the same mass with the same commercially available French bread flour as in Comparative Example 1 to obtain wheat flour of Comparative Example 18.
The wheat flour of Comparative Example 18 contained 0.47% by mass of ash and 0.0% of germ.
The ash is measured by ashing with magnesium acetate, and the amount of germ mixture is measured by a fluorometric method.
The wheat flour of Example 14 was obtained by mixing 980 g of the wheat flour of Comparative Example 18 and 20 g of the raw germ powder.
French bread was produced from the flours of Example 14 and Comparative Example 18.
The method of manufacturing and evaluating French bread was the same as in Examples 1-5.
The French bread made from the flour of Example 14 had a strong crust fragrance, a strong sweetness and a strong taste, and was superior in flavor to Comparative Example 18. Moreover, Example 14 was slightly superior to Comparative Example 18 in the crust feeling of crust.

[Examples 15 to 16, Comparative Examples 19 to 20]
The defatted germ and roasted germ were evaluated as germs other than normal live germ.
Example 15 was obtained by adding 5 g of defatted germ powder to 995 g of wheat flour.
Example 16 was made by adding 25 g of defatted germ powder to 975 g of wheat flour.
Comparative Example 19 was prepared by adding 5 g of roasted germ powder to 995 g of wheat flour.
A comparative example 20 was prepared by adding 25 g of roasted germ powder to 975 g of wheat flour.
The flours of Examples 15 to 16 and Comparative Examples 19 to 20 were the same as those of Examples 1 to 5.
As the defatted germ powder, commercially available defatted wheat germ was pulverized with an ultracentrifugal pulverizer manufactured by Lecce and passed through a sieve having an opening of 200 μm.
As the roasted germ powder, commercially available roasted wheat germ was pulverized with an ultracentrifugal mill manufactured by Lecce and passed through a sieve having an opening of 200 μm.
The ash content of the defatted germ was 4.53% by mass, and the ash content of the roasted germ was 3.93% by mass.
The ash content is measured by a magnesium acetate addition ashing method.
Using the flours of Examples 15 and 16 and Comparative Examples 19 and 20, French bread was produced in the same manner as in Examples 1 to 5, and evaluated.
Table 3 shows the evaluation results of French bread.

In Examples 15 and 16, the flavor of French bread was improved.
The French breads of Comparative Examples 19 and 20 were inferior in flavor and appearance, although the texture was slightly improved.
In particular, in Comparative Example 20, the burnt odor felt a taste, and sweetness and umami were not felt.
Further, the appearance was too unfavorable because the color was too dark.
From this result, it was confirmed that defatted wheat germ (not roasted) can be used to make the raw germ powder of the present invention, but roasted wheat germ cannot be used.

[Examples 17 to 20, Comparative Examples 21 to 22]
Wheat flour with different ash contents was prepared, and French bread was manufactured and evaluated.
The wheat flour of Example 4 was mixed with bran powder to produce wheat flour (Examples 17 to 20, Comparative Examples 21 to 22) with different ash values.
The bran powder is obtained by putting a commercially available wheat bran on a 1 mm sieve and pulverizing it with an ultracentrifugal crusher manufactured by Lecce, and collecting it as a 200 μm sieve sieve. Was 1.4% by mass, and the ash content was 4.96% by mass.
The mixing amount of the raw germ powder in the wheat flour of Example 17 was 2.0% by mass, and the ash content was 0.70% by mass.
The mixing amount of the raw germ powder in the wheat flour of Example 18 was 1.9% by mass, and the ash content was 0.80% by mass.
The mixing amount of the raw germ powder in the wheat flour of Example 19 was 1.9% by mass, and the ash content was 0.90% by mass.
The mixing amount of the raw germ powder in the wheat flour of Example 20 was 1.9% by mass, and the ash content was 1.00% by mass.
The mixing amount of the raw germ powder in the wheat flour of Comparative Example 21 was 1.9% by mass, and the ash content was 1.10% by mass.
The mixing amount of the raw germ powder in the wheat flour of Comparative Example 22 was 1.9% by mass, and the ash content was 1.20% by mass.
In addition, the fluorometric method was used for the measurement of the amount of germ mixture in the bran powder, and the magnesium carbonate addition ashing method was used for the measurement of ash content.
The germ mixing amounts and ash contents of Examples 17 to 20 and Comparative Examples 21 to 22 are calculated values from the bran powder and the analysis results of Example 9.
Using wheat flour of Examples 17 to 20 and Comparative Examples 21 to 22, the evaluation with French bread was performed in the same manner as in Examples 1 to 5.
The results are shown in Table 4.

When the ash content is high, the taste becomes slightly slight at 0.90% by mass, but there is almost no discomfort due to the strong sweetness and roasted odor.
However, when the ash content was 1.10% by mass, the bitter taste, agumi and bran odor began to stand out, and when the ash content was 1.20% by mass, the flavor became unpleasant.
The appearance (color tone and volume) of bread gradually deteriorated as the ash content increased, but the ash content markedly deteriorated at 1.10% by mass.
Similarly, the texture and color tone of the inner phase deteriorated rapidly when the ash content was 1.10% by mass or more.
When the ash content was 1.20% by mass, the texture was crispy and rough.
From these results, the bread flour of the present invention needs to have an ash content of 1.00% by mass or less.
Deterioration of the flavor, appearance, and internal phase becomes significant when the ash content is 1.10% by mass or more, but it is from 0.90% by mass that the ash content is felt.
Therefore, it can be said that it is more preferable to suppress the ash content to 0.80% by mass or less.

[Comparative Examples 23 to 24]
Commercial wheat germ was coarsely pulverized with a coffee mill and sieved to produce germs having a particle size of 200 μm or more and less than 400 μm and a particle size of 400 μm or more and less than 600 μm.
Comparative Example 23 was prepared by adding 20 g of germs having a particle size of 200 μm or more and less than 400 μm to 980 g of the same flour as Comparative Example 8. The ash content of the wheat flour of Comparative Example 23 was 0.44% by mass, and the germ was 1.8% by mass.
20 g of germ having a particle size of 400 μm or more and less than 600 μm was added to 980 g of the same flour as in Comparative Example 8, and Comparative Example 24 was obtained. The ash content of the wheat flour of Comparative Example 24 was 0.44% by mass, and the germ was 1.9% by mass.
The ash is measured by ashing with magnesium acetate, and the amount of germ mixture is measured by a fluorometric method.
Using the wheat flour of Comparative Examples 23-24, bread was produced in the same manner as in Examples 6-10 and evaluated.
The results are shown in Table 5.

When raw germ that was slightly coarser than raw germ powder was used, the flavor could be improved, but the degree was inferior to that of raw germ powder.
Furthermore, the bread using slightly coarse raw embryos was not preferable because it felt rough and melted in the mouth.
The tendency became stronger as raw germ became coarse.
From this result, when live embryos coarser than 200 μm were used, although some evaluation items were improved, some items deteriorated, and thus a high improvement effect was not obtained comprehensively.
Therefore, it was confirmed that the raw germ used for bread improvement is preferably in the form of powder (200 μm sieve).

[Examples 21 to 24, Comparative Examples 25 to 27]
The preservability of flour added with raw germ powder was confirmed.
1 kg of commercially available bread flour (ash content: 0.38 mass%, germ: 0.0 mass%) was used as Comparative Example 25.
The ash is measured by ashing with magnesium acetate, and the amount of germ mixture is measured by a fluorometric method.
Example 21 was prepared by adding 5 g of raw wheat germ powder to 995 g of the same flour as in Comparative Example 25.
Example 22 was made by adding 25 g of raw wheat germ powder to 975 g of the same flour as in Comparative Example 25.
The raw germ powder used was produced by the same method as in Examples 1-5.
Example 23 was prepared by adding 5 g of corn raw germ powder to 995 g of the same wheat flour as in Comparative Example 25.
Example 24 was made by adding 25 g of corn raw germ powder to 975 g of the same wheat flour as in Comparative Example 25.
The corn raw germ powder used was produced by the same method as in Example 12.
Comparative Example 26 was prepared by adding 5 g of roasted wheat germ powder to 995 g of the same wheat flour as Comparative Example 25.
Comparative Example 27 was obtained by adding 25 g of roasted wheat germ powder to 975 g of the same flour as Comparative Example 25.
The roasted wheat germ powder used was produced by the same method as in Comparative Examples 19-20.

The flours of Examples 21 to 24 and Comparative Examples 25 to 27 were placed in a kraft paper bag, stored at room temperature for half a year, and odor was confirmed sensorily every month. (A double blind test was conducted by 5 panelists.)
As a result, for the flours of Examples 21 to 24 and Comparative Example 25, none of the panelists pointed out an acid odor (odor due to deterioration of fats and oils) within the test period.
In Comparative Example 27, an acid odor was felt when one month passed.
In Comparative Example 26, an acid odor was felt when two months had passed.
In Comparative Example 26 and Comparative Example 27, a problem was observed in storage stability, so the test was terminated when an acid odor was felt.

After storing the flours of Examples 21 to 24 and Comparative Example 25 for half a year, bread was produced in the same manner as in Examples 6 to 10 and evaluated.
As a result, compared with Comparative Example 25, Example 21 felt (roasted odor and sweetness and umami), and Example 22 felt a better flavor.
Even in Examples 23 to 24, as the amount of corn raw germ powder added was increased, the flavor became stronger, but a characteristic fragrance having a savory flavor of grilled corn was strongly felt.
Comparative Example 26 and Comparative Example 27 did not evaluate bread because a problem was observed in storage stability.
From this result, it was confirmed that bread flour added with raw germ powder can be stored for a long time.

[Example 25]
In Example 5, French bread was obtained in the same manner as in Example 5, except that 1 kg of wheat flour was added to 950 g of wheat flour and 50 g of wheat starch was further added to 1 kg of the mixture of wheat flour and wheat starch.
The evaluation of the obtained French bread was almost the same as in Example 4.

[Example 26]
In Example 5, French bread was obtained in the same manner as in Example 5, except that 1 kg of wheat flour was added to 950 g of wheat flour and 50 g of waxy corn starch was further added to 1 kg of the mixture of wheat flour and wheat starch.
The resulting French bread became more moist and moist with the addition of waxy starch.
The flavor and texture of the crust were almost the same as in Example 4.

Claims (2)

Containing 0.5 to 2.5 parts by mass of raw germ powder with respect to 100 parts by mass of flour or cereal flour and starch, and consisting of wheat flour, rye flour, rye flour and corn flour having an ash content of 1.00% by mass or less Bread flour consisting of one or more selected from the group. Bread produced using the bread flour according to claim 1.