JP7672681B2 - Mixed flour for gluten-free bread, dough composition for gluten-free bread, and method for producing gluten-free bread - Google Patents

Description

The present invention relates to a flour mix for gluten-free bread containing buckwheat flour mixed with gelatinized buckwheat flour, a dough composition for gluten-free bread containing the flour mix for gluten-free bread, and a method for producing gluten-free bread by fermenting and baking the dough composition for gluten-free bread.

In recent years, in response to the growing demand for gluten-free foods, proposals have been made regarding gluten-free bread flour and its production. For example, a proposal has been made regarding rice flour treated with protease at a specified temperature for a specified time as a substitute for wheat flour, and a method for producing gluten-free rice flour bread using the same (Patent Document 1). In addition, a proposal has been made regarding a dough for rice flour bread and a method for producing rice flour bread, which comprises a main flour made mainly of rice flour, and contains confectionery foaming emulsified oil or confectionery foaming agent, egg white powder, and thickening polysaccharide as quality improving agents (Patent Document 2).

All of the products provided by the above-mentioned prior art use rice flour as a substitute for wheat flour to achieve gluten-free. When using a main flour made mainly of rice flour, the taste tends to be bland compared to when wheat flour is used, and there is a problem with the texture that the user feels unsatisfied when eating. In addition, when using a main flour made mainly of rice flour, there is also a problem that the dough is difficult to become viscous, making it difficult to mold, and the workability during secondary processing is poor. Furthermore, since all of the products provided by the above-mentioned prior art use rice flour, they are not suitable for consumers who are allergic to rice. In addition, as gluten-free flours, virgin corn, white corn, rice, quinoa, teff, amaranth, buckwheat flour, etc. are known (Patent Document 3), but a gluten-free bread mix flour containing buckwheat flour mixed with gelatinized buckwheat flour has not yet been obtained.

JP 2016-67228 A JP 2019-83719 A Special Publication No. 2012-513198

Therefore, there was a demand for a gluten-free bread mix that contains buckwheat flour, has excellent taste and texture, is easy to process, can be easily made into bread using a home bakery, and can be safely consumed by consumers with rice allergies.

As a result of investigations to solve the above problems, the present inventors found that buckwheat flour containing pregelatinized buckwheat flour that does not contain gluten is useful as a substitute for wheat flour, which is a gluten source, and thus completed the present invention. That is, by adjusting the content of buckwheat flour, the amount of pregelatinized buckwheat flour, and the protein content of buckwheat flour within a predetermined range, it was confirmed that a gluten-free bread mix flour excellent in taste, texture, and workability could be obtained, and the present invention was completed. Furthermore, it was found that such a gluten-free bread mix flour can be used to manufacture gluten-free bread by applying it as a gluten-free bread dough composition.
The present invention is as defined by the following specific features.

(1) A mixed flour for gluten-free bread containing buckwheat flour blended with pregelatinized buckwheat flour.
(2) The buckwheat flour containing pregelatinized buckwheat flour is buckwheat flour containing 5 to 20% by mass of pregelatinized buckwheat flour based on the total mass of the buckwheat flour. Mixed flour for gluten-free bread according to (1).
(3) The gluten-free bread mix flour according to (1) or (2), wherein the buckwheat flour content is 50 to 80% by mass of the total mixed flour.
(4) A flour mix for gluten-free bread according to any one of (1) to (3), wherein the protein content of the buckwheat flour is 10% by mass or less of the total flour mix.
(5) The gluten-free bread mix flour according to any one of (1) to (4) above, further comprising one or more selected from the group consisting of sweeteners, salt, fats and oils, and thickeners.
(6) A dough composition for gluten-free bread comprising the gluten-free bread mix flour according to any one of (1) to (5).
(7) A method for producing gluten-free bread by fermenting and baking the gluten-free bread dough composition described in (6) above.

According to the present invention, it is possible to provide a mixed flour and dough composition for gluten-free bread that are excellent in taste, texture and workability without using wheat flour, and to provide a method for producing gluten-free bread using the dough composition for gluten-free bread.

In addition, the gluten-free bread flour mix and dough composition of the present invention does not use rice flour or soy flour, which are commonly used as substitutes for wheat flour in gluten-free products, so the gluten-free bread flour mix and dough composition of the present invention provide a useful option for consumers who cannot consume rice or soy for health reasons, such as those who have an allergy to rice or soy.

The first aspect of the present invention is a flour mix for gluten-free bread containing buckwheat flour mixed with gelatinized buckwheat flour. Specific examples for implementing this aspect are described below.

The buckwheat flour used in the present invention is not particularly limited in terms of the raw material variety, raw material origin, milling method, or particle size. For example, raw material varieties include Shinano No. 1 and Kitawase soba. Raw material origins include Nagano Prefecture, Hokkaido, the United States, Russia, and China. Milling methods include stone milling and roll milling. In this embodiment, buckwheat flour with an average particle size of about 100 μm is used, but the particle size is not particularly limited. In addition, the buckwheat flour used in the present invention is based on the assumption that ordinary buckwheat (scientific name: Fagopyrum esculentum) is used, but it is also possible to replace ordinary buckwheat with Tartary buckwheat (scientific name: Fagopyrum tataricum).

The buckwheat flour content in the gluten-free bread mix flour of the present invention is 50 to 80% by mass, preferably 55 to 75% by mass, and more preferably 60 to 70% by mass of the entire mix flour. If the buckwheat flour content is less than 50%, the taste, flavor, and texture derived from the buckwheat flour may be poor. In addition, other gluten-free ingredients such as rice flour and soy flour will be required to make up for the lack of buckwheat flour in the mix flour, making it difficult to provide to consumers who are allergic to rice or soy. On the other hand, if the buckwheat flour content exceeds 80%, the workability during bread making may be poor, and the bread may not expand enough during baking and may have a dry texture.

The buckwheat flour preferably contains 5 to 20% by mass of pregelatinized buckwheat flour, more preferably 10 to 20% by mass. Pregelatinized buckwheat flour is expected to have gluten-like effects, such as increasing dough strength and making it sticky due to the gelatinization of starch. Furthermore, by adding pregelatinized buckwheat flour, which has a higher water content than normal buckwheat flour, it is possible to suppress dryness in the taste and achieve a moist and smooth texture. If the pregelatinized buckwheat flour is less than 5% by mass of the total buckwheat flour, the above-mentioned effects may not be achieved, and the dough for bread may not be sticky and may become brittle, and when baked, it may have a brittle and dry texture. On the other hand, if the pregelatinized buckwheat flour is more than 20% by mass of the total buckwheat flour, the dough for bread may become excessively sticky, which may inhibit the stretching action of the dough during baking, causing it to not stretch sufficiently, resulting in a poor texture.

The method for producing the gelatinized buckwheat flour used in the gluten-free bread mix of the present invention is not particularly limited. For example, a general production method using an extruder or a baking roll can be used. The gelatinized buckwheat flour can also be obtained by gelatinizing buckwheat berries and then milling them, or by milling buckwheat berries to make buckwheat flour, and then gelatinizing the buckwheat flour.

The buckwheat flour used in the gluten-free bread mix of the present invention preferably has a protein content of 10% by mass or less. Preferably, it is 6% by mass or less. The "protein content of buckwheat flour" here refers to the protein content contained in the whole buckwheat flour containing the pregelatinized buckwheat flour used in the present invention. When preparing buckwheat flour containing pregelatinized buckwheat flour by mixing buckwheat flour and pregelatinized buckwheat flour, the protein content is the sum of the protein content contained in the buckwheat flour and the protein content contained in the pregelatinized buckwheat flour. If the protein content of the whole buckwheat flour exceeds 10% by mass, the dough for bread tends to become sticky. This stickiness is due to the water-soluble protein contained in buckwheat, and unlike the stickiness caused by starch or gluten, when used as dough for bread, it is difficult to mold and may significantly impair workability. In addition to the poor workability, if the protein content exceeds 10% by mass, the bitter taste peculiar to buckwheat may become too strong and the color may become blackish. In the present invention, the protein content of buckwheat flour can be measured by the combustion method (modified Dumas method).

The gluten-free bread flour mix of the present invention can contain, in addition to buckwheat flour containing pregelatinized buckwheat flour, sweeteners, salt, fats and oils, thickeners, etc. The sweeteners, salt, fats and oils, thickeners, etc. are not particularly limited, and for example, those typically used in bread mixes, such as white sugar as a sweetener, regular salt as a salt, powdered fats and oils as fats, and methylcellulose, hydroxypropylmethylcellulose, etc., can be used.

The gluten-free bread flour mix of the present invention can be used for gluten-free cake flour mix, gluten-free cookie flour mix, gluten-free pizza flour mix, gluten-free pasta flour mix, etc., and is effective for producing gluten-free foods by producing dough, etc. in the usual manner, shaping and baking the dough, etc.

The second aspect of the present invention is a dough composition for gluten-free bread, comprising a flour mix for gluten-free bread containing buckwheat flour mixed with gelatinized buckwheat flour. Specific embodiments for carrying out this aspect are described below.

The gluten-free bread dough composition according to the present invention can contain water, yeast, and fats and oils in addition to the gluten-free bread mix flour containing buckwheat flour blended with the gelatinized buckwheat flour described in the first embodiment. There are no particular limitations on the water, yeast, and fats and oils, and the amounts contained are also amounts normally used, for example, water is used appropriately in the range of 50 to 150 parts by weight per 100 parts by weight of the mix flour.

The gluten-free dough composition of the present invention may contain ingredients that can be normally used to make gluten-free bread products, in addition to the water, yeast, and oil and fat ingredients described above. Examples of ingredients that can be used include, but are not limited to, starches, gums, sweeteners, salts, chemical leavening agents, eggs, dairy products, nuts, fruits, and flavorings.

The third aspect of the present invention is a method for producing gluten-free bread by fermenting and baking a dough composition for gluten-free bread. There are no particular limitations on the method for producing gluten-free bread according to the third aspect, so long as it includes a fermentation step and a baking step, and a normal manufacturing process for producing bread from a dough composition for bread can be applied.

The present invention will be specifically explained below with examples, manufacturing examples, comparative examples, and control examples, but the present invention is not limited to the following examples.

The components used in the Examples, Preparation Examples, Comparative Examples and Control Examples are as follows.
Buckwheat flour 1: Tokukinju (manufactured by Nikko Flour Milling Co., Ltd.), protein content 4%
Buckwheat flour 2: Kinjusetsu (manufactured by Nikko Flour Mills Co., Ltd.), protein content 12%
Pregelatinized buckwheat flour: EX flour (manufactured by Nikkoku Seifun Co., Ltd.), protein content 10%
Rice flour: Akasia (manufactured by Nikkoku Flour Milling Co., Ltd.)
Wheat flour: Hoshihime (manufactured by Nikkoku Flour Milling Co., Ltd.)
Sweetener: White sugar (manufactured by Itochu Corporation)
Salt: General salt (manufactured by Nihonkaisui Co., Ltd.)
Thickener: Heatsol Soft (manufactured by Unitech Foods Co., Ltd.)
Powdered oil: Magical Base Milk (Miyoshi Oil Co., Ltd.)
Yeast: Instant red yeast (made by Lesaffre)

The bread-making methods and evaluation methods for the bread-making tests in the Examples, Production Examples, Comparative Examples, and Control Examples are as follows.
<Bread making method>
The bread making method is as follows: 300 g of each mixed flour is mixed with 230 ml of water, 3 g of yeast, and 20 g of salad oil, mixed thoroughly until dough-like, and left to stand at room temperature for 30 minutes. After that, the mixture is mixed thoroughly again, placed in a baking frame for bread making, and left to stand at 35°C for 50 minutes to ferment. Then, bake in a 220°C oven for 25 minutes.

<Evaluation method>
The workability of the bread-making test was evaluated by three workers on the following five-point scale. The average of the three evaluation scores was used as the result.
5 points: better workability than when wheat flour is used 4 points: workability about the same as when wheat flour is used 3 points: slightly worse than when wheat flour is used, but no particular problems with workability 2 points: worse than when wheat flour is used, some problems with workability such as needing manual techniques 1 point: poor workability that makes it difficult to use Sensory evaluation of the bread-making test was performed by 12 panelists, who evaluated on the following 5-point scale. The average of the 12 panelists' evaluation points was used as the result.
5 points: both taste and texture are good, at least as good as wheat flour products 4 points: both taste and texture are good, comparable to wheat flour products 3 points: both taste and texture are slightly inferior to wheat flour products, but there are no particular issues 2 points: both taste and texture are inferior to wheat flour products, there are some issues 1 point: both taste and texture are significantly inferior to wheat flour products, there are issues

To realize the production of gluten-free bread and to evaluate the difference between buckwheat flour containing gelatinized buckwheat flour as a substitute for wheat flour and rice flour, the mixed flour with the composition shown in Table 1 below was prepared as the mixed flour used in the example (using buckwheat flour containing gelatinized buckwheat flour), comparative example 1 (using rice flour), and control example (using wheat flour), and workability evaluation and sensory evaluation were carried out in the bread-making test.

The results of the workability evaluation and sensory evaluation of the bread-making test of the Example, Comparative Example 1, and Control Example are shown in Table 2 below. As shown in Table 2, the mixed flour containing buckwheat flour blended with gelatinized buckwheat flour (Example) was rated close to the mixed flour containing wheat flour (Control Example) in the workability evaluation and sensory evaluation in the bread-making test. On the other hand, the mixed flour containing rice flour (Comparative Example 1) was rated significantly lower than the mixed flour containing wheat flour (Control Example) in the workability evaluation and sensory evaluation. According to interviews with the evaluators, the factors that led to the low evaluation of the mixed flour containing rice flour (Comparative Example 1) were the weak dough and difficulty in shaping in the workability evaluation, and the bland taste and dry texture in the sensory evaluation.

In order to evaluate the suitable ratio (mixing rate) of gelatinized buckwheat flour mixed into buckwheat flour, a mixed flour with the composition shown in Table 3 below was prepared as the mixed flour used in the Example (mixing rate of gelatinized buckwheat flour in buckwheat flour: 10%), Comparative Example 2 (mixing rate of gelatinized buckwheat flour in buckwheat flour: 0%), and Production Example 1 (mixing rate of gelatinized buckwheat flour in buckwheat flour: approximately 23%), and workability evaluation and sensory evaluation were carried out in a bread-making test. The content (70%) of the whole buckwheat flour, including gelatinized buckwheat flour, in the mixed flour was kept constant.

The results of the workability evaluation and the sensory evaluation of the bread-making test of the Example, Comparative Example 2, and Production Example 1 are shown in Table 4 below. Comparative Example 2, in which the proportion of gelatinized buckwheat flour in the buckwheat flour is 0%, i.e., the example that does not contain gelatinized buckwheat flour, had a good workability evaluation, but the sensory evaluation was significantly lower than that of the Example, in which the blending proportion of gelatinized buckwheat flour in the buckwheat flour is 10%. This evaluation is lower than the sensory evaluation result of Comparative Example 1, in which rice flour was used in the mix flour as a substitute for wheat flour, and this result shows that blending gelatinized buckwheat flour is an important technical issue in the present invention. On the other hand, in Production Example 1, in which the blending proportion of gelatinized buckwheat flour in the buckwheat flour is about 23%, both the workability evaluation and the sensory evaluation are lower than those of the Example, indicating that there is an upper limit to the blending proportion of gelatinized buckwheat flour, and if the blending proportion of gelatinized buckwheat flour exceeds the upper limit, excessive hardness will occur, resulting in a lower workability evaluation and sensory evaluation.

In order to evaluate the suitable protein content of buckwheat flour used in gluten-free bread mixes, the mixed flour with the composition shown in Table 5 below was prepared as the mixed flour used in the example (protein content in the whole buckwheat flour: 4.6% by mass) and production example 2 (protein content in the whole buckwheat flour: 11.8% by mass), and workability tests and sensory tests were carried out in the bread-making test. In the example, 63% of buckwheat flour 1 with a protein content of 4% was mixed with 7% of pregelatinized buckwheat flour with a protein content of 10%, and the protein content in the whole buckwheat flour was set to 4.6%. In production example 2, 63% of buckwheat flour 2 with a protein content of 12% was mixed with 7% of pregelatinized buckwheat flour with a protein content of 10%, and the protein content in the whole buckwheat flour was set to 11.8%. The mixing ratio of pregelatinized buckwheat flour in the buckwheat flour was fixed at 10%.

The results of the workability evaluation and sensory evaluation of the bread-making test of the Example and Production Example 2 are shown in Table 6 below. Production Example 2, in which the protein content in the whole buckwheat flour is 11.8%, was rated significantly lower in workability evaluation and sensory evaluation than the Example, in which the protein content in the whole buckwheat flour is 4.6%. This result is due to the fact that when the protein content in buckwheat flour exceeds 10%, the workability is adversely affected by increased stickiness, which is inconvenient for bread-making, and the bitter taste of the buckwheat protein adversely affects the flavor.

Claims (7)

A flour mix for gluten-free bread, characterized by containing buckwheat flour mixed with pregelatinized buckwheat flour. The mixed flour for gluten-free bread according to claim 1, characterized in that the buckwheat flour containing gelatinized buckwheat flour is buckwheat flour containing 5 to 20% by mass of gelatinized buckwheat flour based on the total mass of the buckwheat flour. The flour mix for gluten-free bread according to claim 1 or 2, characterized in that the buckwheat flour content is 50 to 80% by mass of the entire flour mix. The gluten-free bread mix flour according to any one of claims 1 to 3, characterized in that the protein content of the buckwheat flour used in the gluten-free bread mix flour is 10% by mass or less. The gluten-free bread mix flour according to any one of claims 1 to 4, further comprising one or more selected from the group consisting of sweeteners, salt, fats and oils, and thickeners. A dough composition for gluten-free bread comprising the gluten-free bread mix flour according to any one of claims 1 to 5. A method for producing gluten-free bread by fermenting and baking the gluten-free bread dough composition described in claim 6.