JP7658737B2 - Dry heat treated flour for bakery foods - Google Patents

Description

The present invention relates to dry-heat-treated wheat flour for bakery foods, a mix for bakery foods containing the same, and a method for producing bakery foods using the same.

Baked goods such as cookies, biscuits, and crackers are preferred to have a light, crispy texture and melt in the mouth. In addition, bakery foods such as melon bread, which are obtained by wrapping a middle dough in a topping dough (crust dough) and baking it, are preferred to have a crispy crust. However, there has been a problem in that the crust loses its crispy texture due to moisture absorption over time after production, or the surface of the crust absorbs water and becomes sticky (a phenomenon known as "weeping").

Patent Document 1 describes how biscuits that combine machine suitability with the flour batter method and a crispy texture can be produced by using raw wheat flour with gluten vitality adjusted to 75-90% using roasted wheat flour. Patent Document 2 describes how confections with a good bite and excellent flavor can be produced by using a confectionery grain pulverization product that contains a specific amount of durum semolina with a particle size of 350 μm or more. Meanwhile, Patent Document 3 describes how a bakery topping dough produced from raw grain flour containing specific amounts of durum wheat flour, which has a smaller particle size than semolina, and soft flour can maintain a good texture.

JP 2017-169467 A Japanese Patent Application Publication No. 9-187216 JP 2015-084692 A

The present invention relates to providing a bakery topping dough that is less likely to cause the surface of the crust to absorb water and become sticky (so-called "crying"), and that can produce bakery foods with a crust that has a crunchy texture and good melt-in-the-mouth texture even after a long time has passed after baking. The present invention also relates to providing baked goods such as cookies and biscuits that have a light texture, melt-in-the-mouth texture, and can maintain their good texture and melt-in-the-mouth texture even after a long time has passed.

The inventors have found that dry-heat-treated wheat flour, obtained by dry-heat-treating wheat flour derived from ordinary wheat, which has a larger particle size than ordinary wheat flour, is useful as a raw material flour for dough for bakery foods. The inventors have found that bakery foods made from dough for bakery foods containing the dry-heat-treated wheat flour have a light texture, melt easily in the mouth, and can maintain these properties even after a long time has passed after baking. The inventors have also found that bakery foods using the dough for bakery foods as a topping dough are less likely to "cry," and can maintain a crunchy outer crust texture and good melt-in-the-mouth texture even after a long time has passed after baking.

Therefore, the present invention provides a dry-heat treated wheat flour for bakery foods, the wheat flour being derived from ordinary wheat and having an average particle size of 180 μm or more before the dry-heat treatment.
The present invention also provides a mix for bakery foods, which contains the dry-heat treated wheat flour in an amount of 10 to 90 mass % based on the total amount of flour.
The present invention also provides a dough for bakery foods, which contains 10 to 90 mass % of the dry-heat treated wheat flour based on the total amount of raw grain flour.
The present invention also provides a method for producing bakery foods, which comprises baking the bakery food dough.

Bakery foods produced using the dry-heat-treated wheat flour for bakery foods of the present invention have a light texture and good melt-in-the-mouth feel, and can maintain their light texture and melt-in-the-mouth feel even after a long time has passed since baking. The dry-heat-treated wheat flour for bakery foods of the present invention is also suitable as a raw material for dough for producing the outer crust of bakery foods such as melon bread, i.e., bakery topping dough. Bakery foods produced using the bakery topping dough produced by the present invention can reduce "crying," and the outer crust can maintain a crunchy texture and good melt-in-the-mouth feel even after a long time has passed since baking.

The present invention provides dry-heat-treated wheat flour for bakery foods. The dry-heat-treated wheat flour for bakery foods provided by the present invention (also referred to as the dry-heat-treated wheat flour of the present invention) is obtained by dry-heat treating wheat flour derived from ordinary wheat, which has a larger particle size than wheat flour derived from ordinary ordinary wheat. The dry-heat-treated wheat flour of the present invention has an average particle size of 180 μm or more before the dry-heat treatment. In other words, the dry-heat-treated wheat flour of the present invention is produced by preparing wheat flour derived from ordinary wheat with an average particle size of 180 μm or more and dry-heat treating it.

Wheat generally used for food is mainly divided into common wheat (hexaploid wheat) and durum wheat (diploid wheat). The dry-heat-treated wheat flour of the present invention is wheat flour derived from common wheat.

Ordinary wheat is divided into hard wheat, medium wheat, and soft wheat based on its protein content. Of these, hard wheat has a relatively high protein content and is mainly used to make bread and Chinese noodles, while soft wheat has a relatively low protein content and is mainly used to make confectioneries and tempura batter. Medium wheat has an intermediate protein content and is mainly used to make udon. Examples of hard wheat include wheat varieties or brands such as DNS (Dark Northern Spring), HRW (Hard Red Winter), 1CW (No. 1 Canadian Western), PH (Australian Prime Hard), Haruyokoi, and Yumechikara. Examples of medium wheat include wheat varieties or brands such as ASW (Australian Standard White) and Kitahonami. Examples of soft wheat include WW (Western White) and SRW (Soft Red Winter). Among hard wheats, wheat suitable for producing strong flour is called strong wheat. Examples of strong wheat include 1CW (No. 1 Canada Western) and DNS (Dark Northern Spring).

Preferably, the ordinary wheat used as the raw material for the dry-heat-treated wheat flour of the present invention is medium wheat or hard wheat, more preferably hard wheat, and even more preferably strong wheat. Alternatively, the raw material wheat flour for the dry-heat-treated wheat flour of the present invention preferably has a protein content of 9% or more, more preferably 12 to 14%. By using wheat flour with a high protein content as the raw material wheat flour, the produced bakery food has a crispier texture. In this specification, the raw material wheat flour for the dry-heat-treated wheat flour of the present invention refers to wheat flour before dry-heat treatment, i.e., wheat flour that is dry-heat-treated to obtain the dry-heat-treated wheat flour of the present invention. In this specification, the protein content of wheat flour is a value measured by a combustion method.

The raw wheat flour for the dry-heat treated wheat flour of the present invention may have an average particle size (particle size before dry-heat treatment) of 180 μm or more, but is preferably 200 μm or more, more preferably 180 to 700 μm, even more preferably 200 to 600 μm, and even more preferably 200 to 500 μm. Preferably, the raw wheat flour for the dry-heat treated wheat flour of the present invention contains wheat flour with a particle size of 200 μm or more, preferably 10% or more, more preferably 30% or more, and even more preferably 50% or more, by volume. The raw wheat flour has a larger particle size than wheat flour derived from ordinary common wheat. The average particle size of wheat flour derived from ordinary common wheat is about 40 to 100 μm.

The particle size of wheat flour or semolina in this specification is a value measured using a Microtrack particle size analyzer. From the measured particle size distribution, the average particle size and the detection frequency of the particle size can be calculated. Particle size measurement and calculation of the average particle size and the detection frequency of the particle size can be performed using a commercially available analyzer (for example, the "Microtrack Particle Size Distribution Analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.) according to the manual for the instrument.

The raw wheat flour for the dry-heat-treated wheat flour of the present invention may be prepared by grinding ordinary wheat grains into a flour of the above-mentioned particle size according to a general milling process. Generally, wheat grains are prepared into a coarsely ground flour (so-called semolina) by grinding, sieving, and purification (respectively called the breaking process, grading process, and purification process), and then further ground using multiple smooth rolls (reduction process) and sieved into a finer flour. The raw wheat flour can be obtained by collecting the flour of the desired particle size produced in the above process.

Methods for dry-heat treating the raw wheat flour include, for example, oven heating (roasting), heating in a roasting kiln (roasting, etc.), heating using a dryer, hot air drying, leaving in a high-temperature, low-humidity environment, etc., of which roasting or roasting is preferred. Preferred dry-heat treating methods include, for example, a method of heating the raw wheat flour for 20 to 30 minutes in a band oven while gradually increasing the temperature inside the oven from 180°C to 300°C, and a method of roasting the raw wheat flour for 20 to 30 minutes at a temperature of 180 to 300°C in a mixer equipped with a heating device such as a paddle dryer. The dry-heat treated wheat flour of the present invention obtained by the dry-heat treatment preferably has a moisture content of 10% by mass or less.

The dry-heat-treated wheat flour of the present invention is used as a raw material for bakery foods. Bakery foods produced using the dry-heat-treated wheat flour of the present invention have a light texture and good melt-in-the-mouth texture, and can maintain their light texture and melt-in-the-mouth texture even after a long time has passed after baking. Therefore, preferred examples of bakery foods produced using the dry-heat-treated wheat flour of the present invention include baked goods, particularly baked goods that are preferred for their light and crispy texture, such as cookies, biscuits, crackers, and scones. The dry-heat-treated wheat flour of the present invention is also suitable as a raw material for dough for producing the outer crust of bakery foods such as melon bread, i.e., bakery topping dough. Bakery foods produced using the bakery topping dough produced by the present invention can reduce "crying" and can maintain a crunchy outer crust texture and good melt-in-the-mouth texture even after a long time has passed after baking.

Therefore, the present invention also provides a mix for bakery foods containing the dry-heat treated wheat flour of the present invention. The present invention also provides a dough for bakery foods containing the dry-heat treated wheat flour of the present invention, and a method for producing bakery foods using the dough. Preferably, the mix for bakery foods of the present invention is a mix for topping dough for bakery products, or a mix for baked goods.

The bakery food mix of the present invention preferably contains 10 to 90% by mass, more preferably 30 to 70% by mass, of the dry-heat-treated wheat flour of the present invention in the total amount of grain flour contained therein (total grain flour amount). If the content of the dry-heat-treated wheat flour of the present invention in the total grain flour amount of the mix is too high or too low, the texture and melt-in-the-mouth quality of the produced bakery food will not be sufficiently improved, or the effect of suppressing the "crying" of bakery foods having a topping dough will be reduced, and the texture and melt-in-the-mouth quality of the topping dough will not be sufficiently improved.

The bakery food mix of the present invention may contain other cereal flours than the dry-heat-treated wheat flour of the present invention. The other cereal flours include, but are not limited to, wheat flours other than the dry-heat-treated wheat flour of the present invention (wheat flours derived from ordinary wheat of a general particle size, such as strong flour, semi-strong flour, medium-strength flour, weak flour, whole wheat flour, and durum flour (including durum semolina)), rye flour, rice flour, corn flour, and other cereal flours commonly used as raw flours for bakery products, and mixtures thereof. Preferably, the other cereal flour is wheat flour other than the dry-heat-treated wheat flour of the present invention, and more preferably weak flour. The wheat flour used for the other cereal flour may be, but is not required to be, heat-treated flour. The content of the other cereal flour in the bakery food mix of the present invention is preferably 10 to 90% by mass, more preferably 30 to 70% by mass, of the total amount of cereal flour in the mix.

The bakery food mix of the present invention may contain auxiliary ingredients that are commonly used in the manufacture of bakery foods, in addition to the dry heat treated wheat flour of the present invention and other cereal flours. Examples of auxiliary ingredients include, but are not limited to, sugars, starch, salt, powdered oils and fats, egg powder, milk powder, gluten, other proteins, leavening agents, yeast, seasonings, flavorings, colorings, flavorings, preservatives, etc. These auxiliary ingredients can be contained in appropriate combinations. Examples of sugars include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, etc., which can be used alone or in combination. Examples of starches include corn starch, potato starch, rice starch, tapioca starch, wheat starch, etc., and modified starches thereof, which can be used alone or in combination. Examples of egg powders include whole egg powder, egg yolk powder, egg white powder, etc., which can be used alone or in combination. Examples of milk powder include whole milk powder, skim milk powder, whey powder, buttermilk powder, soy milk powder, etc., which can be used alone or in combination. Preferably, the bakery food mix of the present invention is in powder form. The content of the secondary ingredients in the bakery food mix of the present invention may be the remainder of the dry-heat-treated wheat flour of the present invention and other grain flours, and is, for example, 0 to 90% by mass of the total amount of the mix. The type and content of the secondary ingredients in the mix can be appropriately determined according to the type of bakery food to be produced and the desired quality.

Bakery food dough can be produced using the dry-heat-treated wheat flour of the present invention or the bakery food mix of the present invention containing the same. The bakery food dough produced by the present invention is preferably a topping dough for bakery products or a baked confectionery dough.

The bakery food dough can be produced by a conventional method as long as the dry-heat-treated wheat flour of the present invention is used as the raw flour. For example, the bakery food dough can be produced by mixing raw flour containing the dry-heat-treated wheat flour of the present invention and other grain flours other than the dry-heat-treated wheat flour, with one or more auxiliary ingredients selected from sugars, starch, salt, oils and fats, egg powder, dry milk, gluten, other proteins, leavening agents, yeast, seasonings, flavorings, colorants, flavorings, and the like, as needed, and with moisture such as water, liquid milk (milk, soy milk, etc.), eggs (whole eggs, egg whites, egg yolks, etc.), and the like, as needed. Examples of the other grain flours, sugars, starches, egg powders, and dry milk are as described above. Alternatively, the bakery food dough can be produced by mixing the bakery food mix of the present invention with moisture such as water, liquid milk, eggs, and the like, and with auxiliary ingredients as needed.

In terms of improving the texture and melt-in-the-mouth feel of the produced bakery food, as well as suppressing the "crying" of bakery foods having a topping dough and improving the texture and melt-in-the-mouth feel of the topping dough, the dough for bakery foods contains preferably 10 to 90% by mass, more preferably 30 to 70% by mass, of the dry-heat treated wheat flour of the present invention based on the total amount of raw grain flour. In addition, the content of grain flours other than the dry-heat treated wheat flour of the present invention based on the total amount of raw grain flour for the dough for bakery foods is preferably 10 to 90% by mass, more preferably 30 to 70% by mass.

The composition and content of the raw flour in the bakery food dough, as well as the type and content of the auxiliary ingredients, can be appropriately determined according to the type of bakery food to be produced and the desired quality. For example, the content of raw flour, including the dry-heat-treated wheat flour of the present invention and other grain flours, in the dough before baking is preferably 35 to 75% by mass, more preferably 45 to 55% by mass for topping dough for bakery products, and is preferably 8 to 80% by mass, more preferably 20 to 60% by mass for cookie, biscuit or cracker dough.

For example, when the bakery topping dough before baking contains sugar, the content is preferably 30 to 100 parts by mass per 100 parts by mass of the raw grain flour. When the bakery topping dough before baking contains starch, the content is preferably 2 to 6 parts by mass per 100 parts by mass of the raw grain flour. When the bakery topping dough before baking contains fats and oils, the content is preferably 10 to 40 parts by mass per 100 parts by mass of the raw grain flour. When the bakery topping dough before baking contains liquid egg (whole egg, egg white or egg yolk), the content is preferably 10 to 40 parts by mass per 100 parts by mass of the raw grain flour. When water or liquid milk is added to the bakery topping dough, the amount of water or liquid milk in the dough before baking is preferably 5 to 15 parts by mass per 100 parts by mass of the raw grain flour. When adding leavening agents, yeast, seasonings, flavorings, salt, colorings, fragrances, or other auxiliary ingredients to bakery topping dough, the amount of these in the dough before baking is preferably 0.1 to 5 parts by mass per 100 parts by mass of raw grain flour.

The bakery food dough may further contain a filling such as dried fruit or chocolate chips. Alternatively, the surface of the dough may be topped with granulated sugar, chocolate chips, dried fruit, nuts, etc. before baking, or icing such as powdered sugar, chocolate, fondant, etc. may be added after baking.

Representative examples of the method for producing the dough for bakery foods of the present invention include, but are not limited to, a method in which fats and sugars are mixed uniformly, followed by mixing eggs and raw grain flour in that order (sugar batter method), or a method in which raw grain flour and fats are thoroughly stirred, followed by adding sugars and eggs and mixing (flour batter method). Preferably, the dough for bakery foods of the present invention is produced by the sugar batter method. Preferably, the dough for bakery foods of the present invention is produced without yeast fermentation. The specific procedure for producing the dough can follow a method commonly used in the relevant field depending on the type of bakery food to be produced.

The resulting dough is then baked in an oven or the like to produce bakery foods. The baking temperature and time can be set appropriately depending on the type of bakery food, etc.

Alternatively, when the dough for bakery foods of the present invention is a topping dough for bakery foods, the topping dough is used to produce bakery foods consisting of a core dough and a topping dough (skin dough) that covers it. Examples of the core dough that is covered by the topping dough include dough for ordinary bakery foods such as bread, sweet bread, pastry, and cake, and the type, composition, and manufacturing method are not particularly limited. These core doughs may be manufactured according to a manufacturing method that is common in the field for each type of dough. Examples of manufacturing methods for bread dough include, but are not limited to, the straight method, sponge method, no-time method, liquid seed method, sourdough method, re-kneading method, frozen dough manufacturing method, refrigerated dough manufacturing method, and hot water seed method.

The topping dough of the present invention is placed on the middle dough, preferably by covering the top surface of the middle dough with the topping dough, or by enveloping the entire middle dough with the topping dough, to form a composite dough. If necessary, this composite dough is subjected to a second fermentation and then baked, a bakery food product (e.g., melon bread) in which the middle dough is covered with the topping dough (crust dough) can be produced.

For example, the procedure for making a typical melon bread dough is as follows: Wheat flour, yeast, yeast food, sugar, salt, fats and oils, dairy products, eggs, and water are mixed in predetermined amounts as the main ingredients, and kneaded in the usual manner. At this time, further fats and oils, dairy products, eggs, etc. are added as necessary. After that, a predetermined floor time is given, and then the dough is divided into appropriate amounts, rested for a predetermined time, and then reshaped into round shapes to obtain the melon bread dough. The middle dough is then covered with the bakery topping dough of the present invention, or the entire middle dough is wrapped in the topping dough, and then a secondary fermentation is performed for a predetermined time, and then the dough is baked in an oven at a predetermined temperature and time to obtain melon bread with the topping dough of the present invention.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

(Preparation of dry heat treated wheat flour)
Weak flour (average particle size 55 μm), semolina derived from ordinary wheat (derived from 1CW, PH, inner wheat, ASW or WW; average particle size 230 to 270 μm, containing 50% or more by volume of a fraction with a particle size of 200 μm or more), and coarse semolina derived from ordinary wheat (derived from 1CW; average particle size 375 or 500 μm, containing 70% or more by volume of a fraction with a particle size of 200 μm or more) were each treated in a tunnel oven at an internal temperature of 180 to 300° C. (changing in stages) for about 23 minutes to obtain roasted weak flour, roasted semolina, and roasted coarse semolina (all with a moisture content of 10% by mass or less).

(Test Example 1) Melon Bread (1) Preparation of Topping Dough Bakery topping dough was prepared according to the recipe in Table 1 below. Butter and granulated sugar were mixed thoroughly at first at low speed for 4 minutes, then at medium speed for 1 minute, whole eggs were gradually added and mixed, and the raw material flour was further added and mixed at low speed for 1 minute to prepare the dough. The obtained dough was refrigerated overnight, then kneaded again and divided into 40 g portions.

(2) Production of Melon Bread A middle dough was prepared according to the composition and procedure shown in Table 2 below, and then melon bread was produced from the obtained middle dough and the top dough (1).

(3) Evaluation After baking, the melon bread produced in (2) was stored at room temperature (27°C) for 24 or 48 hours in a packaged state in a plastic bag. After storage, the texture, appearance, and melt-in-the-mouth feel of the melon bread crust were evaluated by 10 trained panelists according to the following evaluation criteria, and the average scores were calculated. Comparative Example 1-2 (after storage for 24 or 48 hours) was used as a control in the evaluation. The results are shown in Table 3.
[Evaluation Criteria]
(Texture and appearance)
5 points: The surface is less sticky than the control. 4 points: The surface is slightly less sticky than the control. 3 points: The same stickiness as the control. 2 points: The surface of the outer dough is slightly stickier than the control, and "weeping" is observed. 1 point: The surface of the outer dough is stickier than the control, and "weeping" is noticeable (melt in the mouth).
5 points: better melting in the mouth than the control 4 points: slightly better melting in the mouth than the control 3 points: equal melting in the mouth to the control 2 points: slightly worse melting in the mouth than the control 1 point: worse melting in the mouth than the control

(Test Example 2) Melon bread Melon bread was produced using the same procedure as in Test Example 1, except that the blend of raw material flour for the topping dough was changed as shown in Table 4. The produced melon bread was evaluated using Comparative Example 1-2 as a control using the same procedure as in Test Example 1. The results are shown in Table 4. Table 4 lists the results of Comparative Example 1-1 and Production Example 1-1 again.

(Test Example 3) Cookies Cookies were produced using the ingredients shown in Table 5 according to the following procedure.
1) Soften the butter, then add the white sugar and salt and mix.
2) Add the whole eggs to 1) in several batches and mix.
3) The raw flour that has been sifted with baking powder is added to 2) and mixed lightly.
4) The dough was rolled out to a thickness of 5 mm and cut out using a die (circular, 5 cm diameter).
5) The cut out dough was baked at 180°C (top heat 180°C soft heat, bottom heat 170°C soft heat + one bottom baking sheet) for 15 minutes.

The cookies produced were packaged in plastic bags 40 minutes after baking and stored (humidity 75%). The texture and melting in the mouth of the cookies stored for 24 hours and 7 days were evaluated by 10 trained panelists according to the following evaluation criteria, and the average scores were calculated. Comparative Example 2-2 (after 24 hours of storage) was used as a control in the evaluation. The results are shown in Table 5.
[Evaluation Criteria]
(Texture)
5 points: Lighter texture than the control 4 points: Slightly lighter texture than the control 3 points: Same texture as the control 2 points: Slightly less light texture than the control 1 point: Less light texture than the control (melt in the mouth)
5 points: better melting in the mouth than the control 4 points: slightly better melting in the mouth than the control 3 points: equal melting in the mouth to the control 2 points: slightly worse melting in the mouth than the control 1 point: worse melting in the mouth than the control

(Test Example 4) Cookies Cookies were produced in the same manner as in Test Example 3, except that the blending of the raw material flour was changed as shown in Table 6. The produced cookies were evaluated in the same manner as in Test Example 3, using Comparative Example 2-2 as a control. The results are shown in Table 6. Table 6 lists the results of Comparative Example 2-1 and Production Example 2-1 again.

Claims (11)

A dry-heat-treated wheat flour for bakery foods, the wheat flour being derived from ordinary wheat and having an average particle size of 180 μm or more before the dry-heat treatment, the dry-heat treatment being a heating treatment at 180 to 300° C. for 20 to 30 minutes . The dry-heat treated wheat flour according to claim 1, wherein the ordinary wheat is hard wheat. The dry-heat-treated wheat flour according to claim 1 or 2, wherein the ordinary wheat is hard wheat. The dry-heat-treated wheat flour according to any one of claims 1 to 3, wherein the bakery food is a bakery topping or baked confectionery. The dry-heat treated flour according to claim 4, wherein the baked goods are cookies or biscuits. A mix for bakery foods, containing 10 to 90 mass% of the dry heat treated wheat flour according to any one of claims 1 to 5 based on the total amount of flour. The bakery food mix according to claim 6, wherein the wheat flour other than the dry heat treated wheat flour is contained in an amount of 10 to 90% by mass of the total amount of flour. A dough for bakery foods, containing 10 to 90 mass% of the dry heat treated wheat flour according to any one of claims 1 to 5 in the total amount of raw grain flour. The dough for bakery foods according to claim 8, wherein the total amount of raw flour contains 10 to 90% by mass of wheat flour other than the dry-heat-treated wheat flour. A method for producing bakery foods, comprising baking the dough for bakery foods according to claim 8 or 9. The method of claim 10, comprising placing the bakery food dough on a medium dough and baking it.