JPH09149757A - Production of biscuits - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food good in mechanical compatibility with rotary molders, etc., and good in texture by molding a biscuit dough prepared by adding wheat flour to roasted wheat flour. SOLUTION: (A) Wheat flour is added to (B) roasted wheat flour to impart a proper viscosity to the dough used in a biscuit-molding process. The component B is used in an amount of preferably >=75wt.% based on the whole wheats, and gives biscuits (including cookies, crackers, etc.,) enabling to satisfy the aspects of textures, such as good solubility in mouths and crispy texture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing biscuits having good mechanical properties and a crispy texture.

[0002]

2. Description of the Related Art Biscuits have hitherto been produced mainly from wheat flour. Gluten, which is one of the proteins contained in wheat flour in this production, was indispensable for the swelling and texture formation of the finished product due to its unique properties, but on the other hand, its quantity and quality were good or bad. Changes the texture significantly. Especially in biscuits with a large amount of fats and oils, those with low gluten content in wheat flour and its weak forming ability are considered to be of good quality, and those with high gluten content and flour with strong forming ability are unavoidably textured. In order to improve, the method of adding protease to the mixed dough and appropriately cutting the gluten network formed during mixing, and adding starch such as cone starch during mixing have been performed. As is well known. However, even with these treatments, some products still have unsatisfactory textures such as mouthfeel and crispy texture, and a new method for further improving the texture has been strongly desired.

Further, in the method of manufacturing a biscuit using a rotary molder, which is one of the biscuit molding machines, a biscuit having a uniform shape is molded at a high speed, and thus a manufacturing method having a high industrial utility value. However, on the other hand, in order to enable stable high-speed operation of the machine, strict restrictions were placed on the compounding of biscuits, which was a so-called manufacturing method with a narrow machine suitability.

[0004]

[Means for Solving the Problems] As a result of the inventors of the present invention, as a result of substituting a part of the wheat content in the dough before baking with the heat-treated wheat flour,
This is a solution to the above problems.

Examples of the biscuits referred to in the present invention include biscuits, cookies, crackers and pies.

The roasted wheat flour may be roasted wheat flour or wheat flour that has been treated to have a gluten deactivating effect similar to that obtained by roasting, for example, wheat flour that has been treated with electromagnetic waves in a broad sense. Further, since gluten containing wheat flour can be inactivated by adding heat to wheat flour, it may be treated with heated steam.

Gluten is usually completely deactivated, and the depth of loss is not particularly important in that range. The degree of deactivation is measured by the method described below. The amount of lost wheat flour used is 7 out of the total amount of wheat flour.
5-100%, especially 80-100% seems to be good.

A biscuit dough is prepared according to a conventional method.
At that time, a part of the normal wheat flour is replaced with the roasted wheat flour referred to in the present invention.

The addition of water, fats and oils, sugars and the like may be carried out in the same manner as in the usual method, and it is not necessary to adopt a method different from the usual method in carrying out the present invention.

The dough which has been mixed is appropriately formed by a conventional method. In the third aspect, the rotary molder is used.
Can be normal. Bake when molding is complete. Depending on the type of biscuit, sugar, nuts, etc. may be sprinkled or alkali, egg yolk, etc. may be applied during the molding process.

The method for measuring active gluten is described in Jones,
R. W. , Taylor, N .; W. and Sent
i, F. R. Arch. Biochem. Bioph
ys. , 84, 363 (1959). That is, after adding water to defatted wheat flour from which lipids have been extracted and removed with n-butanol and kneading to make dough,
Gluten balls are obtained by washing out starch and water-soluble components in 1% saline. 20 times the amount of 0.0 for gluten balls
1N acetic acid was added and the mixture was vigorously stirred with a Waring blender to disperse gluten, followed by centrifugation at 20,000 × g to remove insoluble matter by precipitation to obtain a transparent gluten dispersion liquid. The product is heated at 98 to 100 ° C. to inactivate the protease activity, and then freeze-dried, and then weighed as active gluten.

[0012]

The mechanism of action according to the present invention is presumed to be as follows. That is, in the biscuit forming process, the dough is required to have an appropriate toughness depending on the forming machine. However, the appropriate toughness may not be obtained depending on the flour and dough mixing process and conditions used. The stickiness is due to the fact that gluten, which is a protein existing exclusively in wheat, forms a network in the presence of water and air. Roasted wheat flour deactivates gluten, which is a protein, by heating, and by substituting an appropriate amount of this for wheat flour, it is possible to avoid excessive gluten network formation and obtain the desired dough physical properties. .

[0013]

The present invention will be described in more detail with reference to the following examples.

Biscuits were trial-produced by a conventional method based on the composition shown in Table 1. As the lost wheat flour, gluten was inactivated by heat treatment, and a commercial product (manufactured by Nisshin Seifun Co., Ltd.) containing no active gluten was used. The biscuit was mixed using a commercially available vertical cake mixer (20 coats), and the raw materials were mixed in the following order. Stir the butter at low speed for about 1 minute to soften. Add sugar, salt and water and mix for an additional 1 minute at high speed. Add flour and roast flour and mix at low speed for about 3 minutes.

Next, the biscuit is molded. Molding is done with a normal rotary molder and thickness is about 7 mm
It was molded using a molding die having a width of 25 mm and a width of 25 mm. Then, it baked at 200 degrees Celsius for 10 minutes in a batch type electric oven. Tables 2 and 3 show the properties of the dough before baking, the degree of application to the rotary molder, and the texture of the resulting biscuit. This shows that the products of the present invention (formulation 1 and formulation 2) are excellent.

[0016]

[Table 1]

[0017]

[Table 2]

[0018]

[Table 3]

[0019]

[Effect] When the biscuit is produced according to the present invention, a good product having excellent mechanical suitability can be obtained as compared with the case where it is produced by the conventional production method.

Claims (3)

[Claims] 1. A method for producing biscuits, which comprises adding roasted flour to the biscuit dough before baking. 2. The roasted flour is 7% of the total flour amount.
The method for producing biscuit according to claim 1, wherein the biscuit is used in a range of 5 to 100%. 3. A method for producing biscuits, which comprises adding roasted flour to a biscuit dough before baking and molding the mixture using a rotary molding machine.