JP4653050B2 - Bread flour composition and method for producing the same - Google Patents

Description

  The present invention relates to a flour for breadmaking having good bread making ability despite a high ash content and a method for producing the same.

  Wheat flour usually has a high ash content as the amount of the outer skin portion increases, and a high content of contaminating proteins and enzymes, which adversely affects secondary processing suitability such as breadmaking suitability. This is because contaminating proteins and enzymes have a function of inhibiting gluten formation and reducing the quality of gluten.

  In order to inactivate these contaminating proteins and enzymes, it is known to use a physical treatment such as heat treatment or an enzyme inhibitor. However, excessively heat-treating wheat flour will also heat-denature wheat proteins (gluten; hydrated gliadin and glutenin) that have an important effect on the secondary processing suitability of wheat flour, which is inferior in bread-making ability. It will be. Moreover, the enzyme inhibitor has a problem in cost.

  Conventionally, various methods for heat-treating wheat flour have been proposed depending on the purpose, but to improve the properties of flour with high ash content and poor secondary processing, so as to improve bread-making suitability. No method has been proposed.

  Patent Document 1 describes wheat flour obtained by modifying and improving thin flour or medium flour for breadmaking and a method for producing the flour. In this method, modification and improvement are attempted by adding processed starch or natural thickening polysaccharide to wheat flour obtained by heat-treating the high protein part obtained by classification, but it has high ash content and is suitable for secondary processing. However, it does not improve the properties of inferior wheat flour, and is a costly method such as classification of high protein parts and blending of natural thickening polysaccharides.

  Patent Document 2 discloses wet-heat-heated flour that improves workability when preparing a flour product, suppresses the starch odor of the resulting flour product, and improves the quality of the product. Inventions related to product materials are described. However, this invention is not intended to improve the properties of wheat flour that has a high ash content and is inferior in secondary processing. Also, under the wet heat treatment conditions described in Patent Document 2, the ash content The properties of flour with high content and poor secondary processability cannot be improved.

JP-A-7-50973 Japanese Patent Laid-Open No. 2003-164

  An object of the present invention is to improve the properties of wheat flour having a high ash content and poor secondary processing suitability, and to provide a breadmaking flour having a good bread-making ability despite its high ash content and a method for producing the same. It is to provide.

  As a result of intensive studies to achieve the above object, the present inventors have conducted a specific wet heat treatment on wheat flour having a high ash content and inferior secondary processing, so that “contaminating proteins and enzymes in the flour” It was found that a wheat flour having a characteristic that starch and protein (gluten) denaturation in the wheat flour was suppressed as much as possible while inactivating the kind.

The present invention has been made on the basis of the above-mentioned knowledge. A strong steam having an ash content of 0.9 to 1.5% by mass or a wheat flour having an ash content of 1.5 to 3% by mass , In performing the heat treatment in the introduced closed container, the heat treatment was performed for 10 to 30 seconds at a product temperature of 82 to 97 ° C. so that the gelatinization heat ratio after the heat treatment was 90 to 98, and the obtained heat treatment was performed. The present invention provides a method for producing a flour composition for breadmaking, characterized in that 2 to 6% by mass of strong wheat flour or wheat flour is mixed with 1st flour or 2nd flour of ordinary bread flour. is there.
Further, the present invention is to provide a is that bread flour composition produced by the process of the bread flour composition.

  According to the method of the present invention, the bread-making ability of wheat flour having a high ash content and poor secondary processing suitability is improved. In other words, bread-making suitability of strong wheat flour having an ash content of 0.5 to 0.9% by mass is about the same as that of strong wheat flour (first grade flour) having an ash content of 0.3 to 0.4% by mass. The volume of bread obtained is increased and the internal phase of the bread is also improved. In addition, the bread-making ability of flour having an ash content of 1.0% by mass or more that could not be used for conventional bread-making is improved, and the flour is used alone or the ash content is less than 1.0% by mass. It can be used by mixing with flour. At that time, there is no stickiness of the dough, the volume of the resulting bread is increased, and the internal phase of the bread is improved. Moreover, bread-making water absorption improves by using the flour for bread-making of this invention, and a favorable taste and flavor are provided.

  The flour to be heat-moisture treated in the present invention is a flour having an ash content of 0.5 to 3% by mass, and the present invention generally relates to a strong wheat flour (strong wheat flour and / or categorized as second-grade flour or third-grade flour). It is suitable for application to wheat flour classified as powder). In addition, in the case of second-class flour, the ash content is generally a strong wheat flour having a content of 0.5 to 0.9% by mass, and a strong wheat flour having an ash content of 0.5 to 0.6% by mass is preferred. In the case of third grade flour, the ash content is generally 0.9 to 1.5% by mass of strong wheat flour, and the ash content is preferably 0.9 to 1.2% by mass of strong wheat flour. In the case of powdered powder, if the ash content is generally 1.5 to 3% by mass, not only strong wheat flour but also medium wheat flour or thin wheat flour may be used, and the ash content is 1.5 to 2%. .5% by mass of strong wheat flour, medium wheat flour, and weak wheat flour are preferred.

  In the present invention, it is important that these wheat flours be heat-moisture treated under conditions that deactivate only the enzyme activity in the flour without substantially denaturing the starch and protein (gluten) in the flour. If the heat treatment is excessive, the effect of the present invention cannot be obtained.

  In the present invention, the wheat flour is wet-heat treated at a product temperature of 82 to 97 ° C., preferably a product temperature of 86 to 89 ° C. for 5 to 60 seconds, preferably 10 to 30 seconds, and more preferably 10 to 15 seconds.

  The wet heat treatment is preferably performed in a closed container into which saturated water vapor has been introduced. As a preferable example of such a closed container, a “powder sterilizer” described in Japanese Patent No. 2784505 is described. Is mentioned.

  The wet heat treatment is preferably performed so that the heat-gelatinized heat ratio of the wet heat treated wheat flour (bread flour of the present invention) is preferably 80 to 99, more preferably 90 to 98, and particularly preferably 95 to 97. .

The gelatinization heat ratio is measured by the following method.
[Measurement method of heat ratio of gelatinization]
Using a differential scanning calorimeter (manufactured by Seiko Co., Ltd.), an aluminum capsule added with 4 times the amount of distilled water with respect to the dry mass of wet heat-treated flour and an aluminum capsule added only with the same amount of distilled water were used as comparative controls. The temperature is raised from 25 ° C. to 140 ° C. at 5 ° C. per minute, and the difference in endothermic energy from the control is measured. The endothermic energy (peak formed between 30 ° C. and 100 ° C.) generated when gelatinized is expressed as the heat of gelatinization per gram of dry matter (J / g). The heat of gelatinization thus obtained is expressed as a ratio to the heat of gelatinization of untreated wheat flour, and this is defined as the ratio of heat of gelatinization.

Examples of strong wheat flour used in the present invention include hard red winter, hard red spring, hard white, etc., and examples of hard red winter include American hard red winter (HRW). Examples of hard red springs include Canadian Western Red Spring (CWRS) from Canada, Dark Northern Spring (DNS) from USA, Spring Yo Koi from Japan, etc. White (HW), Australian prime hard (PH), etc.
The strong wheat flour used in the present invention may be of the same variety or a mixture of different varieties.
In addition, when the present invention is applied to a powder having an ash content of 1.5 to 3% by mass, any of medium-powered wheat flour and thin wheat flour can be used in addition to the above-mentioned strong wheat flour. Examples of raw wheat include American Western White (WW), Australian Australian Standard White (ASW), and Japanese Ordinary Wheat.

  The bread flour of the present invention obtained by the above-described method of the present invention can be used for bread making alone or as a flour composition for bread making by appropriately mixing with normal bread flour. .

  The bread flour composition of the present invention uses the bread flour of the present invention obtained by the method of the present invention, preferably a strong flour having an ash content of 0.5 to 0.9% by mass. 1 to 50% by mass, preferably 2 to 30% by mass, more preferably 2 to 5% by mass, with respect to the 1st flour of the normal bread-making flour. It was obtained.

  In addition, the bread flour composition of the present invention is a bread flour of the present invention obtained by the above-described method of the present invention, particularly a strong flour having an ash content of 0.9 to 1.5% by mass or Bread flour of the present invention obtained by using wheat flour having an ash content of 1.5 to 3% by mass is 1 to 10% by mass relative to 1st flour or 2nd flour of ordinary bread flour. , Preferably 2 to 6% by mass, more preferably 2 to 4% by mass.

  The bread flour composition of the present invention includes, in addition to the bread flour of the present invention and the conventional bread flour described above, flours such as rye flour, rice flour, corn flour, barley flour; tapioca starch, potato Starch, corn starch, waxy corn starch, starch such as wheat starch, and processed starch such as pregelatinized, etherified, esterified, acetylated, crosslinked, etc .; egg powder; thickener; fats and oils; emulsifier; Inorganic salts of the above; active gluten; and auxiliary materials used for normal bread production such as enzyme agents can be blended.

Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples. In addition, Example 2 is a reference example.

Example 1
A strong wheat flour (brand: dark northern spring, crude protein 14.2% by mass) made of 100% flour and a strong wheat flour with an ash content of 1.5% by mass (crude protein 17.5% by mass) %). This was used as a sample of Comparative Example 1.
This strong wheat flour having an ash content of 1.5% by mass was subjected to a wet heat treatment at a product temperature of 87 ° C. for 10 seconds using an apparatus described in Japanese Patent No. 2784505, dried and pulverized. A sample of Example 1 was obtained.

  The analytical values of the samples of Example 1 and Comparative Example 1 are shown in Table 1.

Test Examples 1-3
Using wheat flour composition obtained by replacing commercially available flour for bread (Million; Nisshin Flour Milling Co., Ltd. quasi-first grade flour) and a part of this flour with the sample of Example 1 or the sample of Comparative Example 1 The bread was produced by the following bread making and bread making process.
That is, 100 parts by weight of flour or wheat flour composition, 4 parts by weight of yeast, 0.1 part by weight of yeast food, 2 parts by weight of salt, 5 parts by weight of sugar, 2 parts by weight of skim milk powder and water as appropriate (in Table 2) In addition, after mixing for 2 minutes at low speed, 4 minutes at medium speed, and 1 minute at high speed, 5 parts by weight of shortening was added, and further kneaded for 3 minutes at medium speed and 1 minute at high speed to obtain bread dough ( (Raising temperature 28.0 ° C.). The resulting dough was fermented at room temperature for 20 minutes, then divided into 260 g pieces and then benched for 20 minutes. Next, after forming this dough and filling two pieces into a 1-shaped mold, taking a proof for 45 minutes under conditions of a temperature of 38 ° C. and a humidity of 85%, firing for 30 minutes under a condition of a temperature of 210 ° C., I got bread.
The obtained bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 3. Table 2 shows the evaluation results (average score of evaluation scores of 10 panelists).

Example 2
Strong wheat flour (brand: dark northern spring, crude protein 14.2% by mass) made from USA 100% flour, strong wheat flour (0.6% crude protein 14.0% by mass) %). This was used as the sample of Comparative Example 2.
This strong wheat flour with an ash content of 0.6% by mass was subjected to a wet heat treatment at a product temperature of 88 ° C. for 10 seconds using an apparatus described in Japanese Patent No. 2784505, dried and pulverized. A sample of Example 2 was obtained.

  The analytical values of the samples of Example 2 and Comparative Example 2 were as shown in Table 4.

Test Examples 4-6
A bread making test (bread) was performed in the same manner as in Test Examples 1 to 3.
The obtained bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 3. Table 5 shows the evaluation results (average score of evaluation scores of 10 panelists).

Example 3
A strong wheat flour (brand: dark northern spring, crude protein 14.2% by mass) made from 100% flour and a strong wheat flour with an ash content of 2.0% by mass (crude protein 17.2% by mass) %). This was used as a sample of Comparative Example 3.
This strong wheat flour having an ash content of 2.0% by mass was subjected to a wet heat treatment at a product temperature of 87 ° C. for 10 seconds using an apparatus described in Japanese Patent No. 2784505, dried and pulverized. A sample of Example 3 was obtained.

  Table 6 shows the analytical values of the samples of Example 3 and Comparative Example 3.

Test Examples 7-9
A bread making test (bread) was performed in the same manner as in Test Examples 1 to 3.
The obtained bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 3. Table 7 shows the evaluation results (average score of 10 panelists).

Example 4
A mixture of 90% soft wheat from America (thin, brand; Western white, crude protein 10.5% by mass) and 10% regular wheat from Japan (brand; Hokushin, 10.2% by mass crude protein) The raw material which consists of this was milled, and the thin wheat flour (crude protein 16.2 mass%) whose ash content is 2.7 mass% was extract | collected. This was used as a sample of Comparative Example 4.
This weak wheat flour having an ash content of 2.7% by mass is subjected to a wet heat treatment at a product temperature of 86 ° C. for 10 seconds using the apparatus described in Japanese Patent No. 2784505, dried and pulverized. Was used as a sample of Example 4.

  Table 8 shows the analytical values of the samples of Example 4 and Comparative Example 4.

Test Examples 10-12
A bread making test (bread) was performed in the same manner as in Test Examples 1 to 3.
The obtained bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 3. Table 9 shows the evaluation results (average score of 10 panelists).

Claims (2)

In performing wet heat treatment of strong wheat flour having an ash content of 0.9 to 1.5% by mass or wheat flour having an ash content of 1.5 to 3% by mass in a closed container into which saturated water vapor has been introduced, Wet heat treatment for 10 to 30 seconds at an article temperature of 82 to 97 ° C. so that the gelatinization heat ratio after heat treatment is 90 to 98, and the resulting wet heat-treated strong wheat flour or wheat flour A method for producing a flour composition for breadmaking , wherein 2 to 6% by mass of 1st flour or 2nd flour is mixed . Bread flour composition made obtainable by the process of claim 1 Symbol placement bread flour composition.