JP6272132B2 - Flour for bread - Google Patents

Description

  The present invention relates to a bread flour suitable for bread production, which is a food produced by expanding dough mainly composed of wheat flour with yeast or the like.

  Conventionally, in order to improve the flavor, texture, color and the like of foods using flour, heat treatment of the flour has been performed. For example, in Patent Document 1, as a method for producing breads having enhanced texture such as mochi texture, soft texture, moist feeling, and melted mouth, mochi flour, hot water seeds and / or pregelatinized starch It is described that a dough raw material containing succinate is used. This waxy wheat flour (waxy wheat flour) is a wheat flour whose variety has been improved so that the amylose content is 10% or less. In Patent Document 1, water or water vapor is added to waxy wheat flour as a particularly preferable wheat flour. There is mentioned moist heat-treated wheat flour obtained by heating so that starch gelatinization is achieved 15 to 99% within 5 minutes.

  Patent Document 2 describes a heat-treated wheat flour for bread that has undergone only a denaturation without deactivating gluten by performing a specific heat treatment during pneumatic transportation of the flour. This specific heat treatment is performed for 1 minute with air at a temperature of 90 ° C. or more and 120 ° C. or less under a transportation condition where the mixing ratio during air transportation (= air transportation flow rate / wheat flour transportation flow rate) is 1 or more and 10 or less. The heat treatment is performed for 60 minutes or less. In Patent Document 2, regarding the wet heat treatment of wheat flour, the heat conductivity of water vapor is high, so that inconveniences such as gluten deactivation and scorching occur. On the other hand, air heating only causes gluten modification without causing such inconveniences. It is said that it is possible to cause.

JP 2010-57368 A JP2012-228195A

  The present invention relates to bread flour that can efficiently produce bread having a good texture and flavor.

The present invention is a flour for bread containing 60 to 95% by weight of strong wheat flour and 5 to 40% by weight of wet heat-treated flour mainly composed of soft wheat.
Moreover, this invention is the bread | pan obtained using the said flour for bread | pans.

  ADVANTAGE OF THE INVENTION According to this invention, the flour for bread | pans which can manufacture efficiently bread | bread with favorable food texture and flavor are provided. The flour for bread of the present invention is excellent in workability at the time of bread production, and the bread dough obtained using the bread flour has good extensibility, for example, dough folding and forming work easily in the manufacturing process of Danish and croissants, for example. be able to. Moreover, the bread obtained using the bread flour of the present invention has a voluminous appearance, is crisp, has a moderate sweetness and a good mouth-melting feeling, and has a good texture and flavor. is there.

  The bread flour of the present invention contains strong flour and wet heat-treated flour. In the present invention, bread is a food produced by expanding dough mainly composed of flour with yeast or the like. For example, bread such as pullman: roll bread such as butter roll; French bread such as bucket and Parisian; Examples include sweet bread such as anpan, croissant and Danish pastry. The flour for bread of the present invention is particularly effective for bread containing 4% by mass or more of sugar, more specifically, for example, roll bread, croissant, and bread.

  The strong wheat flour used in the present invention includes non-heat treated strong flour and semi-strong flour that are conventionally used in bread production, and one of these can be used alone or in combination. As the strong wheat flour used in the present invention, flour having hard protein as a raw material and having a crude protein content of 11% by mass or more, particularly 12 to 14% by mass is preferably used. Examples of hard wheat include Canadian Western Red Spring, Hard Red Spring, and Hard Red Winter, and one of these can be used alone or two or more can be used in combination.

  Content of strong wheat flour is 60-95 mass% in the flour for bread | pans of this invention, Preferably it is 80-90 mass%. When the content of strong wheat flour is less than 60% by mass, the volume feeling of bread obtained using bread flour is poor, and when the content of strong wheat flour exceeds 95% by mass, the content of wet heat-treated flour is relatively reduced. For this reason, there is a possibility that the action and effect (such as bread texture improvement effect) by wet heat-treated wheat flour cannot be obtained sufficiently.

  The wet-heat treated wheat flour used in the present invention is a powder of raw heat-treated wheat (wheat grain) mainly composed of soft wheat. Examples of soft wheat used as a raw material for wet heat-treated wheat flour include foreign soft wheat such as Western White, Soft Red Wheat, and Soft White Wheat, as well as ordinary Japanese wheat and wheat for Australian noodles. These 1 type can be used individually or in combination of 2 or more types.

  The wet heat-treated flour used in the present invention is mainly composed of soft wheat, and the content of soft wheat in the wet heat-treated wheat flour is 50% by mass or more, preferably 80 to 100% by mass, and more preferably 90%. ˜100 mass%.

  The wet heat-treated wheat flour used in the present invention is obtained through a wet heat treatment of raw wheat such as soft wheat. The wet heat treatment is performed by heating while maintaining moisture in the raw wheat or adding moisture to the raw wheat. The moist heat treatment is usually performed by heating the raw wheat in the presence of water vapor and / or water. At that time, the raw wheat is heated with these water vapor or water itself using superheated water vapor, hot water, hot water or the like. You may do it. As the steam, saturated steam or superheated steam can be used. In addition, prior to the wet heat treatment, moisture conditioning (tempering) may be performed by adding water to the raw material wheat. The humidity of the raw wheat may be adjusted according to a conventional method. For example, 3 to 10 parts by mass of water, preferably 4 to 7 parts by mass of water is added to 100 parts by mass of the raw wheat, and about room temperature (about 25 ° C.) The reaction can be performed by leaving for 4 to 24 hours, preferably about 8 to 16 hours, for example, about 12 hours.

  As specific examples of wet heat treatment, 1) a method of sealing and sealing what is added to the raw material wheat in a sealed container, and heat-treating under pressure, and 2) introducing the water added to the raw material wheat into the sealed container, as required Accordingly, there may be mentioned a method in which steam is introduced into the container and the heat treatment is performed under pressure while stirring the raw wheat. In the method 2), for example, the raw wheat is heated in a saturated steam atmosphere using a continuous powder transfer device (sealed high-speed stirrer) equipped with a stirring transfer mechanism and heated by a heating means such as a jacket. It can be implemented by processing. Note that “under pressure” in the methods 1) and 2) means a case where the container is in a pressurized state mainly due to the vapor filling the container, and is an extrusion tool (a member corresponding to a screw included in the extruder). It does not include the case where the raw material wheat is brought into a pressurized state by bringing such an object into contact with the raw material wheat.

  The wet heat treatment for obtaining the wet heat treated wheat flour used in the present invention can be carried out using, for example, the following method A or method B. In particular, wet-heat treated wheat flour obtained by method A is preferably used in the present invention. In the following methods A and B, the product temperature means the temperature of the object to be treated (raw wheat) itself. For example, when performing wet heat treatment of raw wheat using water vapor at 100 ° C., the temperature of the raw wheat during the wet heat treatment is not necessarily the same as the temperature of water vapor of 100 ° C., and is usually slightly lower than this. Become temperature.

Method A: After the raw wheat is subjected to a wet heat treatment at a product temperature of 80 to 100 ° C. for 1 to 90 minutes, the raw material wheat is kept at a product temperature of 60 ° C. or higher and lower than the product temperature during the wet heat treatment for 1 to 90 minutes.
Method B: The raw material wheat is heat treated for 1 to 180 minutes at a product temperature of 80 to 100 ° C.

  In the method A, if the product temperature of the raw wheat during the wet heat treatment is less than 80 ° C. or the wet heat treatment time is less than 1 minute, a wet heat treated wheat flour that is insufficient in the wet heat treatment is obtained. There is a risk that the texture and flavor of bread will not be sufficiently improved even when using. In addition, if the product temperature of the raw wheat during the wet heat treatment exceeds 100 ° C. or the wet heat treatment time exceeds 90 minutes, not only does the productivity of the wet heat treated wheat flour decrease, but the wet heat treatment becomes excessive, The texture and flavor may not be sufficiently improved. In the method A, it is particularly preferable that the raw wheat is subjected to wet heat treatment at a product temperature of 80 to 90 ° C. for 1 to 10 minutes.

  As a process unique to the A method, which is not included in the B method, the product temperature of the raw wheat after the wet heat treatment is kept at 60 ° C. or higher and lower than the product temperature at the wet heat treatment for 1 to 90 minutes. There is. The product temperature holding treatment is usually performed immediately after the end of the wet heat treatment, and no other treatment is entered between the two treatments, and both treatments are continuous. The heating method of the raw material wheat in the product temperature holding treatment may be the same as the heating method of the raw material wheat in the wet heat treatment (that is, when the raw material wheat is heated using steam in the wet heat treatment, The raw wheat may be subsequently heated using steam) or may be different. In the product temperature holding treatment, the product temperature of the raw wheat (holding temperature) is preferably 70 ° C. or higher, assuming that the product temperature is lower than the product temperature during the wet heat treatment, and the holding time is preferably 5 to 60 minutes, More preferably, it is 10 to 30 minutes.

  On the other hand, in the method B without the product temperature retention treatment, if the product temperature of the raw wheat is 60 ° C. or higher, the quality of the wet heat-treated flour is sufficient, but from the viewpoint of further quality improvement, as described above, It is preferable to set the product temperature of 80 ° C. to the lower limit during the wet heat treatment. In the method B, when the heat treatment time is less than 1 minute, wet heat-treated wheat flour with insufficient heat treatment is obtained. Even when such heat-treated wheat flour is used, the texture and flavor of bread are improved. May not be adequate. In the method B, if the product temperature of the raw wheat during the wet heat treatment exceeds 100 ° C. or the wet heat treatment time exceeds 180 minutes, not only the productivity of the wet heat treated wheat flour decreases, but the wet heat treatment is excessive. Therefore, the texture and flavor of bread may not be sufficiently improved. In the above-mentioned method B, it is preferable to heat-treat raw wheat at a product temperature of 80 to 90 ° C., particularly a product temperature of 85 ° C. for 5 to 30 minutes, particularly for 10 minutes.

  The wet heat-treated wheat flour used in the present invention is obtained by pulverizing raw heat-treated wheat (wheat grains). The raw material wheat immediately after the wet heat treatment is usually cooled to a product temperature of 50 ° C. or lower and then pulverized in the milling step. The method of pulverizing the raw material wheat is not particularly limited, and a known pulverization method can be used. Examples thereof include roll pulverization, impact pulverization, airflow pulverization, and the like. One of these can be used alone or two or more. Can be used in combination. If necessary, the pulverized product may be sieved (classified) after pulverizing the raw wheat.

  The content of the wet heat-treated flour is 5 to 40% by mass, preferably 10 to 20% by mass in the bread flour of the present invention. When the wet heat-treated wheat flour content is less than 5% by mass, it is not meaningful to use the wet heat-treated wheat flour. When the wet heat-treated wheat flour content exceeds 40% by mass, the content of the strong wheat flour is relatively reduced. There is a possibility that the volume feeling of bread obtained using flour may be reduced.

  The bread flour of the present invention can be used for bread making alone or as a bread flour composition by appropriately mixing with auxiliary ingredients. As an auxiliary material, for example, flour such as rye flour, barley flour, buckwheat flour, rice flour, bean flour, corn flour, tapioca starch, potato starch, corn starch, waxy starch, wheat starch, and α-ized, etherified to these Processed starch, treated with esterification, oxidation treatment, etc .; sodium bicarbonate (baking soda), baking powder, swelling agent such as ammonium carbonate, ammonium bicarbonate, ammonium chloride or yeast; sugar such as sugar; whole egg, egg white Eggs such as egg yolk; Dairy products such as milk, skim milk powder, butter; Salts such as salt; Emulsifiers, thickeners, enzymes, acidulants, flavorings, spices, coloring agents, fruit juices, fruits, vitamins, etc. These 1 type can be used individually or in combination of 2 or more types. The bread production method to which the bread flour of the present invention can be applied is not particularly limited, and may be a straight rice method (straight method) in which all raw materials are mixed with water at once, fermented and then baked. Alternatively, the raw material may be mixed with water, fermented, and then mixed with other raw materials to further knead and fire.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

(Method for producing wet heat-treated flour)
Wet heat-treated wheat flour was produced by milling the raw material wheat according to the method A and then milling. More specifically, 100 parts by weight of American soft wheat “Western White” (water content of about 9% by weight) was subjected to 6 parts by weight of water as the primary water, stirred well, and then at room temperature for about 12 hours. Tempering (tempering) was performed to prepare raw wheat. This raw wheat was put into a technobeta which is a kind of the continuous powder transfer apparatus, and steaming at about 90 ° C. was blown into the technobeta for 2 minutes while stirring. The product temperature of the raw material wheat in this wet heat treatment was 85 ° C. After the wet heat treatment, steam at about 75 ° C. was blown to maintain the product temperature of the raw wheat at 70 ° C. for 10 minutes (product temperature holding treatment). The wet-heat treated raw material wheat flour thus obtained was pulverized through a normal milling process to obtain wet-heat treated wheat flour having an average particle size of 45 μm.

[Examples 1 to 4 and Comparative Example 1]
Wet heat-treated wheat flour produced according to the above (Method for producing wet heat-treated wheat flour) and strong wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Cameriya”) are appropriately mixed, and wheat flour for bread of each example and comparative example Got.

[Test Example 1]
A bread roll was prepared using the flour for bread of each example and comparative example. Specifically, the following dough ingredients are put into a commercially available bread mixer (product name “HPI-20M” manufactured by Can Tho Mixer), and stirred for 5 minutes at low speed, 5 minutes at medium speed, and 3 minutes at medium speed. The mixture was mixed to prepare bread dough at a temperature of 27 ° C. The bread dough was subjected to primary fermentation (floor time) for 80 minutes, then divided into a plurality of doughs of 60 g in mass using a cutter, bench time was taken for 15 minutes, and then roll bread using a molder (molding machine). The dough was molded. The molded dough was subjected to proof fermentation for 70 minutes in an environment of a temperature of 38 ° C. and a humidity of 85%. The proofed bread dough thus obtained was baked in an oven at 190 to 210 ° C. for 9 minutes to produce a roll bread.
As a control example, a roll bread was prepared in the same manner as described above except that only strong flour was used as bread flour.
Ten panelists evaluated the volume, texture, flavor and mouth-melting feeling of the produced bread roll based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

  Raw material for bread roll: 100 parts by weight of flour for bread, 3 parts by weight of regular yeast, 0.1 part by weight of yeast food, 1.8 parts by weight of salt, 3 parts by weight of skim milk powder, 12 parts by weight of margarine, 12 parts by weight of super white sugar, 12 parts by weight of whole egg, 56 parts by weight of water.

[Test Example 2]
Danish was prepared using the bread flour of each Example and Comparative Example. Specifically, the following dough ingredients are put into a commercially available bread mixer (product name “HPI-20M”, manufactured by Can Tho Mixer), and stirred and mixed at a low speed for 5 minutes and at a medium speed for 3 minutes. Bread dough was prepared at 25 ° C. The bread dough was subjected to primary fermentation (floor time) for 20 minutes, and then stored in a refrigerator (4 ° C.) for 20 hours. Thereafter, the bread dough was folded three times to perform folding and forming operations. The molded dough was subjected to proof fermentation for 80 minutes in an environment of a temperature of 32 ° C. and a humidity of 80%. The proofed bread dough thus obtained was baked in an oven at 190 to 210 ° C. for 13 minutes to prepare a Danish.
As a control example, Danish was prepared in the same manner as above except that only strong flour was used as bread flour.
The volume, texture, and flavor of the prepared Danish were evaluated by 10 panelists based on the following evaluation criteria. In addition, the operator evaluated the workability of the folding / molding work during the manufacture of the Danish based on the following evaluation criteria. The evaluation results (average points of 10 panelists for volume, texture, and flavor) are shown in Table 1 below.

  Raw material for Danish: 100 parts by weight of flour for bread, 4 parts by weight of regular yeast, 0.1 part by weight of yeast food, 1.8 parts by weight of salt, 10 parts by weight of white sugar, 3 parts by weight of skim milk powder, 5 parts by weight of margarine, 52 parts by mass of water, 50 parts by mass of oils and fats to be inserted.

<Volume evaluation criteria>
5: There was considerable volume compared with the control example.
4: There was volume compared with the control example.
3: Similar to the control example.
2: There was no volume compared with the control example.
1: There was not much volume compared with the control example.

<Evaluation criteria for texture>
5: The texture was quite good compared to the control example.
4: The texture was good compared with the control example.
3: Similar to the control example.
2: The food texture was bad compared with the control example.
1: The texture was considerably worse than that of the control example.

<Flavor evaluation criteria>
5: There was quite sweetness compared with the control example.
4: There was sweetness compared with the control example.
3: Similar to the control example.
2: There was not much sweetness compared with the control example.
1: There was no sweetness compared with the control example.

<Evaluation criteria for meltability>
5: Mouth melting feeling was quite good compared with the control example.
4: Mouth melting feeling was good compared with the control example.
3: Similar to the control example.
2: The mouth melting feeling was not so good as compared with the control example.
1: The mouth melting feeling was not good as compared with the control example.

<Evaluation criteria for workability>
5: The extensibility of the fabric was considerably better than that of the control example, and the folding / molding work was easy.
4: The extensibility of the fabric was better than that of the control example, and the folding / molding work was easy.
3: Similar to the control example.
2: The extensibility of the fabric was slightly worse than that of the control example, and the folding / molding operation was not easy.
1: The extensibility of the cloth was poor as compared with the control example, and the folding / molding operation was not easy.

Claims (1)

After the raw wheat mainly composed of soft wheat is subjected to wet heat treatment at a product temperature of 80 to 100 ° C. for 1 to 90 minutes, the raw wheat is heated to a temperature of 60 ° C. or higher and lower than the product temperature during the wet heat treatment. Holding for 1 to 90 minutes by heat treatment, and then obtaining the wet heat treated flour through the step of milling the raw wheat,
A method for producing bread flour , comprising: 60 to 95% by weight of strong wheat flour and 5 to 40% by weight of the wet heat-treated flour to obtain bread flour.