WO2021141115A1

WO2021141115A1 - Method for producing bakery food

Info

Publication number: WO2021141115A1
Application number: PCT/JP2021/000497
Authority: WO
Inventors: 杏里大柳
Original assignee: 株式会社ニップン
Priority date: 2020-01-08
Filing date: 2021-01-08
Publication date: 2021-07-15
Also published as: JPWO2021141115A1

Abstract

The present invention addresses the problem of providing a method for producing a bakery food having a soft and moist texture that is obtained by heating a batter dough.　This problem is solved by a method for producing a bakery food that is obtained by heating a batter dough containing a cereal flour starting material and a liquid starting material, said method comprising (i) a step for mixing wheat flour contained in the cereal flour starting material with at least a part of the liquid starting material to thereby prepare at least a part of a batter dough and then maintaining the batter dough for a preset period of time, (ii) a step for adding the remainders, if any, of the cereal flour starting material and the liquid starting material to the batter dough having been maintained in step (i) to thereby prepare a batter dough, and (iii) a step for heating the batter dough of step (i) or (ii), wherein the wheat flour in step (i) contains a wheat flour (GA-SX wheat flour) obtained by milling a wheat crop that does not lack the enzyme activity of GBSSI-A1 but lacks the enzyme activities of GBSSI-B1 and GBSSI-D1 and lacks the enzyme activities of any two enzymes selected from among SSIIa-A1, SSIIa-B1 and SSIIa-D1.

Description

How to make bakery food

The present invention relates to a bakery food having a porous structure formed by the expansion action of fine bubbles, which is obtained by heating a batter dough containing a flour raw material and a liquid raw material.

The bakery food obtained by heating the batter dough containing the flour raw material and the liquid raw material has a porous structure formed based on the fine bubbles contained in the batter dough, which gives a unique soft texture. The formation of this porous structure is performed by using a chemical leavening agent or the like. Such bakery foods are subdivided according to the raw material composition used and the manufacturing method, and examples thereof include hot cakes, waffles, butter cakes, cake donuts, and American dogs.
For yeast donuts, which rely on the fermenting power of yeast, dough dough obtained by kneading flour, powder raw material, liquid raw material, yeast, and fats and oils is fermented for about 1 hour, roughly divided and degassed on average. It is generally produced by resting for about 15 minutes, split molding, fermenting for about 20 to 50 minutes, racking for 10 to 20 minutes (drying the skin of the dough), and then frying. In the production of yeast donuts, it is the main component of wheat flour, especially wheat protein, because there is time for the flour to come into contact with water in each of the floor time (primary fermentation), proofer (secondary fermentation), and rack time processes. Gliadin and glutenin are fully hydrated to form the gluten tissue needed to form the skeleton of the porous structure of yeast donuts.
On the other hand, in bakery foods obtained by heating batter dough such as pancakes, which are required to have a relatively soft texture, the formation of gluten structure that hardens the texture is suppressed, and the starchy substance derived from wheat is used. In order to prevent the decomposition of starch by degrading enzymes, a series of steps are quickly advanced to heat (baking, pancakes, etc.). That is, for pancakes and the like, generally, a batter dough obtained by mixing flour, a powder raw material containing a chemical leavening agent, a liquid raw material, and an oil and fat raw material is used for a bench time of 0 to 20 minutes (the dough is closed). It is manufactured by molding after the step of stabilizing it) and then heating (baking, pancakes, etc.). As described above, in the production of pancakes and the like, there is only a small bench time process. This is because the batter dough has high fluidity and the bubbles evenly dispersed in the batter dough are prevented from coming out over time.
However, since the contact time between wheat flour and water is short, the flour is not sufficiently hydrated, and as a result, pancakes and the like tend to have a harder and dry texture than confectioneries such as yeast donuts. There's a problem.
Various studies have been conducted to produce bakery foods (for example, cake donuts) obtained by heating batter dough with a soft and moist texture. For example, Patent Document 1 discloses the use of edible oils and fats having a specific SFC value, and Patent Document 2 discloses the use of pregelatinized processed waxy potato starch. In addition, emulsifiers and thickening polysaccharides used to give various bakery products a soft and moist texture may be used. However, all of them require some kind of additive.

Japanese Unexamined Patent Publication No. 2001-057844 JP-A-2007-325526

An object of the present invention is to provide a method for producing a bakery food product obtained by heating a batter dough, which has a soft and moist texture.
Another object of the present invention is to provide a method for producing a bakery food product having a soft and moist texture, which is obtained by heating a batter dough, in a shorter time than before.

As a result of diligent studies to solve the above problems, the present inventor has found that in a method for producing a bakery food product obtained by heating a batter dough containing a flour raw material and a liquid raw material, the flour is prepared before the batter dough is heated. Including the step of mixing and retaining at least a part of the flour contained in the raw material and the liquid raw material, the flour raw material does not lack the enzymatic activity of GBSSI-A1 and lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1. And, the flour obtained by milling the crop of wheat lacking any two enzyme activities of SSIIa-A1, SSIIa-B1 and SSIIa-D1 (hereinafter referred to as "GA-SX flour"). It has been found that the use of flour containing (in some cases) results in a bakery food with a soft and moist texture without the use of additives.
In addition, in the production of bakery foods obtained by heating a batter dough containing a flour raw material and a liquid raw material, the present inventor has a sufficient time (for example, about overnight) to bring the flour raw material such as flour into contact with the liquid raw material. ) By retaining (hydrating), a bakery food having a soft and moist texture can be obtained, but it was also found that the time required for this hydration can be considerably shortened by using GA-SX flour. If it takes time for hydration, temperature control and processing space are required, and industrial efficiency deteriorates from the viewpoint of time and equipment. However, it is an extremely great advantage that the hydration time required by the method of the present invention can be shortened. is there.

That is, the present invention includes the following aspects.
[1] A method for producing a bakery food obtained by heating a batter dough containing a flour raw material and a liquid raw material. (I) A batter by mixing at least a part of the flour and the liquid raw material contained in the flour raw material. The step of preparing at least a part of the dough and holding it for a predetermined time, (ii) if there is a residue of flour raw material and liquid raw material, add it to the held batter dough in step (i) and batter dough. The step (iii) of step (i) or step (ii) of heating the batter dough is included, and the flour of step (i) does not lack the enzymatic activity of GBSSI-A1. It was obtained by milling a crop of wheat that lacked the enzymatic activity of GBSSI-B1 and GBSSI-D1 and lacked the enzymatic activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1. The production method, which comprises flour (GA-SX flour).
[2] The GA-SX flour is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is deficient in the enzymatic activity of SSIIa-A1. The method for producing a bakery food according to [1], which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of SSIIa-B1 and SSIIa-D1.
[3] The method for producing a bakery food product according to [1] or [2], wherein the batter dough holding step (i) is performed at 20 ° C. or lower.
[4] The method according to any one of [1] to [3], wherein the holding time is 2 to 24 hours in the holding step (i) of the batter dough.
[5] The method according to any one of [1] to [4], wherein the batter dough contains a chemical leavening agent.
[6] The method according to any one of [1] to [5], wherein the GA-SX wheat flour is contained in an amount of 10% by mass or more of the total amount of the flour raw material.
[7] The holding time in the holding step (i) of the batter dough is shorter than the holding time when the flour contained in the flour raw material is made of standard wheat flour (flour other than GA-SX flour), [1] to The method according to any one of [6].

According to the method for producing a bakery food obtained by heating a batter dough of the present invention, it is possible to provide a bakery food having a soft and moist texture, and further, the time required for hydration of wheat flour and a liquid raw material. Can be shortened.

<Manufacturing method of bakery food>
The present invention relates to a production method including a step of mixing at least a part of wheat flour contained in a flour raw material and a liquid raw material before heating the batter dough, and then holding the mixture for a predetermined time.

1. 1. Batter dough and bakery food "Batter dough" is a dough for bakery food in which a flour raw material and a liquid raw material are mixed so as to be homogeneous, and generally 80 parts by mass or more with respect to 100 parts by mass of the flour raw material ( A liquid raw material (preferably 90 to 200 parts by mass) is used. Since such a batter dough has a high proportion of liquid raw materials, it has high fluidity, and it is difficult to mold it without using an instrument, a device, or the like.
On the other hand, the "dough dough" is a bakery food dough obtained by adding 70 parts by mass or less of a liquid raw material, preferably 50 to 60 parts by mass of a liquid raw material to 100 parts by mass of the flour raw material. Since the proportion of the liquid raw material is low, the fluidity is poor, and it can be easily molded by kneading, dividing, rolling, etc. without using an instrument or device. However, in some bakery foods such as yeast donuts, which are manufactured from dough and require a softer texture, the amount is 70 parts by mass or more with respect to 100 parts by mass of the flour raw material, and the dough can be maintained. In some cases, the liquid raw material of the above is used, and such a dough may be referred to as a highly hydrous dough dough. In the present invention, the "batter dough" is not intended to contain a highly hydrous dough.

The "bakery food" in the present invention is a bakery food obtained by heating (baking, oiling, etc.) the batter dough unless otherwise specified. Such bakery foods have a porous structure formed by the expansion action of fine bubbles contained in the batter dough.
In the present invention, any known means can be applied as a means for containing fine bubbles in the batter dough, and it is preferable to use a chemical leavening agent. The chemical leavening agent is a food additive that generates a gas such as carbon dioxide gas or ammonia gas when it comes into contact with water, and the gas generation is accelerated by heating when it comes into contact with water. Examples of such chemical leavening agents include composite leavening agents such as baking powder and ispata, and simple leavening agents such as baking soda and ammonium bicarbonate. The composite leavening agent is based on a simple leavening agent and contains an auxiliary agent such as sodium hydrogen tartrate, calcium dihydrogen phosphate, fumaric acid, alum, and ammonium chloride, and a blocking agent such as starch. The reactivity of the base can be adjusted according to the ratio thereof, and fast-acting or slow-acting composite leavening agents are commercially available. When a simple leavening agent is used, an appropriate amount of auxiliary agent is added according to the amount used. By using the chemical leavening agent, fine bubbles are evenly generated in the batter dough, and the bubbles expand with heating to obtain a bakery food having a porous structure.

Examples of bakery foods obtained in this way include confectioneries such as hot cakes, waffles, butter cakes, cake donuts, and American dogs. More specifically, for example, cake donuts (cake donuts), hot cakes, pancakes, crepes (hot cakes), madeleines, financiers, pound cakes, muffins (butter cakes) and the like can be mentioned.

The "flour raw material" in the present invention is composed of flours and optionally a starchy raw material, and includes wheat flour.
In the present invention, the wheat flour in the flour raw material does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and lacks the enzymatic activity of SSIIa-A1, SSIIa-B1 and SSIIa-D1. It contains wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking any two of these enzyme activities.
Ordinary wheat is an allohexaploid, and its chromosomes have three genomes of homologous chromosomes A, B, and D, respectively, from 1 to 7 (1A to 7A, 1B to 7B, 1D to). 7D).
"GBSSI" is a granule-binding starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1 and GBSSI-D1 are encoded by genes located on the 7A, 4A and 7D chromosomes, respectively. ing.
"SSIIa" is a starch synthase involved in the synthesis of branched chains of amylopectin, in which SSIIa-A1, SSIIa-B1 and SSIIa-D1 are encoded by genes located on the 7A, 7B and 7D chromosomes, respectively. There is.

"Defective enzyme activity" means that a protein having normal enzyme activity is not functioning in a wheat plant, and preferably a protein having normal enzyme activity is not expressed. Specifically, mutations in the gene sequence (mutations such as substitution, deletion, insertion, inversion, translocation, etc. of one or more bases, including deletion of the entire gene region), deletion of mRNA transcription, Examples include protein translation deficiency and inhibition of enzymatic activity in wheat plants, and the enzymatic activity does not decrease to less than 10%, preferably less than 5%, more preferably less than 1% of wild-type enzymatic activity. Any aspect may be used as long as it is deleted.

Examples of GA-SX flour include the following flours depending on the combination of two types of SSIIa lacking enzyme activity.
GA-SA flour: does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1 and does not lack the enzymatic activity of SSIIa-B1. And wheat flour obtained by milling the crop of wheat lacking the enzymatic activity of SSIIa-D1;
GA-SB wheat flour: does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-B1 and does not lack the enzymatic activity of SSIIa-A1. And wheat flour obtained by milling the crop of wheat lacking the enzymatic activity of SSIIa-D1;
GA-SD wheat flour: GBSI-A1 enzyme activity is not deficient, GBSSI-B1 and GBSSI-D1 enzyme activity is not deficient, and SSIIa-D1 enzyme activity is not deficient, SSIIa-A1 And wheat flour obtained by milling a harvest of wheat lacking the enzymatic activity of SSIIa-B1.
Of these, GA-SA flour is preferred.
GA-SX wheat flour can be produced according to a known method, for example, the method described in JP-A-2013-188206.

The wheat flour contained in the flour raw material may further contain wheat flour other than GA-SX wheat flour in addition to GA-SX wheat flour. The other wheat flour is not particularly limited as long as it is a wheat flour milled from wheat other than GA-SX wheat. For example, a combination of six enzyme activity deficiencies of GBSSI (GBSSI-A1, GBSSI-B1 and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1 and SSIIa-D1) (excluding GA-SX). Examples thereof include wheat flour deficient in enzyme activity and wheat flour milled from wheat not deficient in any of GBSSI and SSIIa enzyme activity. Alternatively, it may be a commonly used strong flour, medium-strength flour, weak flour, or a mixture thereof.

The content of GA-SX wheat flour is selected from the range of, for example, 10% by mass or more, preferably 30% by mass or more, more preferably 50% by mass or more, and further 60% by mass or more, based on the total amount of the flour raw materials. It is preferable, and 70% by mass or more is even more preferable.
In the present invention, the content of wheat flour (total of GA-SX flour and other wheat flour) contained in the flour raw material is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more.

The flours used as the raw material for the flour may consist only of flour, and include rice flour, durum flour, duram semolina, rye flour, barley flour, oats flour, corn flour, buckwheat flour, and other flours other than wheat flour. You may be.
The starchy raw materials used for the starch raw materials include grains, potatoes, beans and the like, and starches separated and purified from their waxy species (for example, wheat starch, corn starch, tapioca starch, horse belly starch, green bean starch, sago starch). Etc. and their waxy starch), and processed starches obtained by subjecting the starches to pregelatinization, etherification, esterification, acetylation, cross-linking treatment, etc. Can be blended with starch.

In the present invention, the "liquid raw material" is a liquid used for eating and drinking, and any of them can be used for preparing batter dough without particular limitation. As such liquid raw materials, water such as mineral water; livestock milk such as milk and processed livestock milk such as defatted milk; egg liquid such as whole egg liquid and egg white liquid; water-soluble compounds such as sugars, amino acids and salts. Examples thereof include dissolved aqueous solution; broth of agricultural products such as soy milk; squeezed juice of fruits, fruit vegetables and the like. Preferably, it is water, livestock milk, processed livestock milk, or egg liquid, and these may be used alone or in combination.

In the present invention, auxiliary raw materials other than the flour raw material and the liquid raw material can be used for producing the bakery food obtained by heating the batter dough. Such auxiliary ingredients include sugars such as glucose, fructose, lactose, sugar, isomaltose; egg yolk, egg white, powdered whole egg; milk powder, depending on the type of bakery food obtained by heating the butter dough. Milk components such as defatted milk powder and soybean milk powder; fats and oils such as shortening, lard, margarine, butter, and liquid oil; chemical swelling agents such as baking soda; emulsifiers; thickeners; inorganic salts such as salt; preservatives; fragrances; spices ; Vitamin; Fortifier such as calcium; Dietary fiber and the like can be mentioned, and can be blended by the external division of the above-mentioned milk flour raw material. As will be described later, the method for producing a bakery food product of the present invention includes a step of mixing and retaining at least a part of wheat flour and a liquid raw material. Therefore, when a chemical leavening agent is used in the dough, it is a slow-acting chemistry. It is preferable to select a leavening agent and keep the holding temperature as low as possible.

In the present invention, it can be prepared in advance as a premixed flour containing the above-mentioned flour raw material. In general, premixed powder refers to a mixture of flour raw materials, powder raw materials such as chemical leavening agents, seasonings, flavors and pigments, and auxiliary raw materials such as oils and fats, depending on the intended use. As the auxiliary raw material used in the premixed powder, any auxiliary raw material usually used in the production of bakery foods can be used. Sugars such as glucose, fructose, lactose, sugar, isomaltose as such auxiliary ingredients; egg yolk, egg white, powdered whole egg; milk components such as milk powder, defatted milk powder, soybean milk powder; shortening, lard, margarine, butter, Oils and fats such as liquid oil; swelling agents such as margarine; emulsifiers; thickeners; inorganic salts such as salt; preservatives; fragrances; spices; vitamins; enhancers such as calcium, dietary fibers, etc. It can be blended with the outer percentage of the raw material of the grain flour. In addition, since the method for producing a bakery food obtained by heating the batter dough of the present invention in the same manner as described above includes a step of preparing at least a part of the batter dough and holding it for a predetermined time, it is blended with the premix powder. It is preferable to select a slow-acting chemical swelling agent as the chemical swelling agent and keep the holding temperature as low as possible. Alternatively, after the batter dough holding step is completed, a chemical leavening agent may be added and mixed so as to be homogeneous.

2. Retention Step The method for producing a bakery food product of the present invention is (i) a step of mixing at least a part of wheat flour and a liquid raw material contained in the above-mentioned flour raw material to prepare at least a part of batter dough and holding it for a predetermined time. Includes. Specifically, the holding step is a step of uniformly mixing and contacting a part or all of the flour raw material and the liquid raw material, and may be a step of preparing a seed dough or a final dough.
The holding step is a step of causing hydration of the flour raw material (particularly wheat flour) in advance in order to obtain a bakery food having a soft and moist texture.
In the holding step, the flour raw material that causes hydration is at least the flour contained in the flour raw material, and in that case, the total amount of the flour is preferable, and more preferably the total amount of the flour contained in the flour raw material. , More preferably the total amount of flour raw material.
In the holding step, the liquid raw material used for hydration of the flour raw material may be an amount sufficient for hydration of the flour raw material, and is preferably 40 parts by mass or more with respect to 100 parts by mass of the flour raw material to cause hydration. Is 50 parts by mass or more, more preferably 60 parts by mass or more, further preferably 70 parts by mass or more, and most preferably the total amount of the liquid raw material.
The holding temperature is not particularly limited and can be selected from the range of, for example, 1 to 40 ° C. The holding temperature is preferably less than 20 ° C. in order to facilitate the hydration of starch in the flour raw material (particularly wheat flour) and to obtain even more excellent softness and moist feeling. Is more preferable.

The retention time is selected from the range of, for example, within 2 to 24 hours, and is shorter than the retention time when a flour raw material containing only standard wheat flour (flour other than GA-SX flour) is used as the flour. From the viewpoint of increasing industrial efficiency, 24 hours or less is preferable, 18 hours or less is further preferable, 15 hours or less is more preferable, and 10 hours or less is even more preferable. In addition, the retention time is preferably 2 hours or more, more preferably 4 hours or more, and 5 hours or more, from the viewpoint of obtaining a texture equal to or better than that of bakery foods produced by sufficiently hydrating standard wheat flour. Is even more preferable, and 6 hours or more is very preferable. For example, a texture equivalent to or better than that of a bakery food produced by holding it for 18 hours in standard wheat flour can be obtained by holding it for 6 hours, so that the holding time in the manufacturing method using standard wheat flour It is possible to shorten the holding time in the production method of the present invention as compared with the above. More specifically, the holding time can be shortened from half to one-third. The comparison of the "retention time" in this case is a comparison of the time during which the texture of the bakery food produced using the flour raw material containing only standard wheat flour can be made equal to or higher than that. The texture is based on the softness and moistness, which are the subjects of the present invention.

As one aspect of the method for producing a bakery food of the present invention, when the holding time in the holding step (i) of the batter dough is made of standard wheat flour (flour other than GA-SX flour) contained in the flour raw material. Shorter than retention time.
As one aspect of the method for producing a bakery food of the present invention, in the holding step (i) of the batter dough, half to 1 / of the holding time when the flour contained in the flour raw material is composed of flour other than GA-SX flour. With the holding time of 3, it is possible to obtain a bakery food having a texture equal to or higher than that in the case where the flour contained in the flour raw material is made of flour other than GA-SX flour.
That is, in the method for producing a bakery food of the present invention, the holding time in the dough holding step is set to the holding time when the flour contained in the flour raw material is composed of flour other than GA-SX flour (standard wheat flour). This is a method that can be shortened from half to one-third.

In the method for producing a bakery food product of the present invention, in addition to the above-mentioned holding step, (ii) if there is a residue of a grain flour raw material and a liquid raw material, it is added to the batter dough held in the step (i) to make a batter. The step of preparing the dough (final batter dough), (iii) the step of heating the batter dough in step (i) or step (ii) is included.
In the final batter dough preparation step (ii), specific examples of the flour raw material and the remaining raw material of the liquid raw material include flour raw materials and liquid raw materials that were not used in the holding step, chemical expansion agents (such as baking soda), and acid agents. Examples thereof include seasonings (sugar, salt, etc.), the above-mentioned auxiliary raw materials such as fats and oils, and mixtures thereof.
In the holding step, the flour raw material (particularly wheat flour) is sufficiently hydrated, so that a soft and moist texture can be obtained.

In the heating step (iii), the heating temperature and the heating time are not particularly limited and can be appropriately changed depending on the type of bakery food.
The heating may be, for example, frying (oil basin), baking in a frying pan, hot plate, convection oven, oven (fixed kettle, etc.), or microwave heating in a microwave oven. Good.
When firing with a hot plate, the time and temperature are not limited, but for example, it is about several tens of seconds to several minutes at 150 to 250 ° C.
When firing in an oven, the time and temperature are not limited, but for example, it is about several minutes to several tens of minutes at 150 to 250 ° C.
In the frying, the time and temperature are not particularly limited, and for example, it is about several tens of seconds to several minutes at 150 to 250 ° C.

Hereinafter, the present invention will be described in more detail based on Examples, but the present invention is not limited to these Examples.

<Manufacturing example 1: Manufacture of cake donuts>
Standard cake donuts were produced using standard wheat flour (“Quin” manufactured by Nippon Flour Mills Co., Ltd.) according to the recipe below. Wheat flour, water, and egg liquid were put into a mixer (manufactured by SK Mixer Co., Ltd.) and mixed at 1st speed for 1 minute using a beater to obtain a homogeneous seed dough. The seed dough was sealed with a resin film and kept in a refrigerator (4 ° C.) for 18 hours to hydrate the seed dough. Add baking soda, acid agent (disodium dihydrogen pyrophosphate), white sugar, salt, skim milk powder, and shortening to a mixer and mix at 3rd speed for 3 minutes, then add all the retained seed dough and add 1 at 2nd speed. The mixture was mixed for 1 minute, scraped off, and further mixed at 3rd speed for 30 seconds to obtain a homogeneous cake donut dough. The kneading temperature was 20 ° C. After a bench time of 10 minutes, a 45 g ring was formed using a donut cutter (manufactured by Belshaw), inverted at 190 ° C. for 60 seconds on one side, and fried for another 60 seconds to obtain a cake donut.

Formulation table

<Evaluation example 1: Evaluation of cake donuts>
The rough heat of the cake donut produced according to Production Example 1 was removed, the donut was sealed with a resin film and stored at room temperature overnight, and then the texture was evaluated by 10 skilled panelists according to the following evaluation standard table. The texture of the cake donut produced according to Production Example 1 was set to 3 points (Comparative Example 4).

Evaluation standard table

<Test Example 1: Examination of retention time>
Using standard wheat flour or GA-SA wheat flour, cake donuts were produced according to Production Example 1 except for the holding temperature and holding time shown in Table 1 below, and evaluated according to Evaluation Example 1. The results are shown in Table 1. GA-SA wheat flour was prepared by producing a wheat line (v) according to the methods described in paragraphs [0048] to [0059] of JP2013-188206A, and milling the produced wheat according to a conventional method. ..

When standard wheat flour was used, the retention (hydration) time was shortened and the cake donuts had a hard and dry texture. On the other hand, when GA-SA wheat flour was used, in both Reference Example 1 in which the retention time was not set and Examples 1 to 5 in which the retention time was set, the softness and moist feeling were improved as compared with the standard wheat flour, and at least In Example 2 in which the holding time of 6 hours was set, the texture was equal to or higher than that of the cake donut in Comparative Example 4, and it was found that the holding time could be shortened to 1/3 by using GA-SA wheat flour.
In the subsequent tests, even if the holding time is shortened, a good texture improving effect can be obtained when GA-SA flour is used, and it is compared with the cake donut using the conventional hydrated seed dough. In addition, it was decided to set the holding time to 12 or 18 hours.

<Test Example 2: Examination of holding temperature>
Using standard wheat flour or GA-SA wheat flour, cake donuts were produced according to Production Example 1 except for the holding temperature and holding time shown in Table 2 below, and evaluated according to Evaluation Example 1. When the holding temperature was set to 20 or 37 ° C., the seed dough temperature was lowered to 4 ° C. and then used in the mixing step. The results are shown in Table 2.

In Examples 6 to 9 using GA-SA wheat flour, even if the holding temperature was set to 20 ° C. (equivalent to the kneading temperature) or 37 ° C. (equivalent to the hoilo temperature), it was compared with Comparative Example 4 which is a standard cake donut. The texture was equal to or better than that. On the other hand, when the holding temperature was raised using standard wheat flour, the texture was dry and unsuitable, probably because the starch was insufficiently hydrated. It was found that the use of GA-SA flour can maintain the quality of the cake donuts even if there is a temperature change during the holding process.

<Test Example 3: Examination of GA-SA flour blending amount>
Cake donuts were produced according to Production Example 1 except that the blending amount, holding time and holding temperature of standard wheat flour and GA-SA wheat flour were as shown in Table 3 below, and evaluated according to Evaluation Example 1. The results are shown in Table 3.

It was found that Examples 12 and 17 containing at least 40% by mass of GA-SA wheat flour had a better texture in terms of both softness and moistness than Comparative Example 4, which is a standard cake donut. It was found that a more remarkable effect can be obtained by using 60% by mass or more of GA-SA wheat flour with respect to the total amount of wheat flour used for cake donuts.

<Manufacturing example 2: Pancake manufacturing method>
Pancakes were produced using standard wheat flour (Quin manufactured by Nippon Flour Mills) according to Formulation Table 2 below.
Flour and milk were placed in a bowl and mixed with a whisk until homogeneous to obtain seed dough. The bowl containing the seed dough was sealed with a resin film and held at 4 ° C. for 18 hours. After returning the seed dough to room temperature, fine white sugar, baking powder, salt, shortening and egg liquid were added to the seed dough and mixed with a whisk until uniform to obtain a pancake dough. 100 g of pancake dough was poured into a hot plate preheated to 190 ° C., baked for 2 minutes, then inverted and baked for 1 minute to obtain pancakes.

<Evaluation example 2: Evaluation of pancakes>
The rough heat of the baked pancakes was removed, the pancakes were sealed with a resin film and allowed to stand at room temperature overnight, and then the texture was evaluated by 10 skilled panelists according to the evaluation standard table. The pancake produced according to Production Example 2 was used as a control example, and the evaluation points were set to 3 points (Comparative Example 12).

<Test Example 4: Examination of pancakes>
Using standard wheat flour or GA-SA wheat flour, pancakes were produced according to Production Example 2 except for the holding time and holding temperature shown in Table 4, and evaluated according to Evaluation Example 2. Reference Example 4 is a general pancake that does not carry out a holding step.
When standard wheat flour was used, the holding time was shortened and the pancake had a hard and inferior moist texture in Comparative Examples 10 to 12. In Comparative Examples 13 to 15 in which the holding temperature was set to 15 ° C., the texture tended to be slightly inferior to those in Comparative Examples 10 to 12 in which the holding temperature was set to 4 ° C. When GA-SA wheat flour was used, Reference Example 3 which was not retained and Examples 20 to 25 which were retained were both improved in softness and moist feeling as compared with pancakes using standard wheat flour. By setting a holding time of at least 6 hours, the texture was equal to or higher than that of the pancake of Comparative Example 12. From this, it was found that the holding time can be shortened to about 1/3 by using GA-SA wheat flour.

<Test Example 5: Examination of GA-SA flour content in pancakes>
Pancakes were produced according to Production Example 2 except that the blending amount, holding time and holding temperature of standard wheat flour and GA-SA wheat flour were as shown in Table 5 below, and evaluated according to Evaluation Example 2. The results are shown in Table 5.
In Examples 21 and 26 to 30 containing GA-SA wheat flour, the softness and moist feeling were improved as compared with Comparative Example 11 using standard wheat flour without GA-SA wheat flour. In Example 28 in which at least 40% by mass of GA-SA wheat flour was blended, the texture was almost the same as that of Comparative Example 12 which was a standard pancake, and by blending in 60% by mass or more, the texture was clearly improved. It turned out that the effect was obtained.

<Manufacturing example 3: Muffin manufacturing method>
Muffins were produced using standard wheat flour (diamond manufactured by Nippon Flour Mills) according to Formulation Table 3.
Flour and milk were put into a mixer and mixed at 1st speed for 1 minute using a beater to obtain seed dough. This seed dough was placed in a bowl, sealed with a resin film, and held at 4 ° C. for 18 hours. Butter and granulated sugar were added to a mixer (manufactured by SK Mixer Co., Ltd., using a beater) and mixed at high speed until whitish, and then whole egg liquid was added and mixed at low speed until homogeneous. Next, the stored seed dough, baking powder, and salt were put into a mixer, and the mixture was stirred and mixed at low speed for 2 minutes to obtain a muffin dough. 60 g of the dough was placed in a muffin mold and baked in an oven at 180 ° C. on top heat and 160 ° C. on bottom heat for 25 minutes to obtain muffins.

<Evaluation example 3: Evaluation of muffins>
The rough heat of the fired muffin was removed, the muffin was sealed with a resin film and allowed to stand at room temperature overnight, and then the texture was evaluated by 10 skilled panelists according to the evaluation standard table. The muffin produced according to Production Example 3 was used as a control example, and the evaluation points were set to 3 points (Comparative Example 17).

<Test Example 6: Examination of muffins>
Muffins were produced according to Production Example 3 except that the blending amount, holding time and holding temperature of standard wheat flour and GA-SA wheat flour were as shown in Table 6 below, and evaluated according to Evaluation Example 3. The results are shown in Table 5.
In Examples 31 to 36 containing GA-SA wheat flour, both softness and moistness were improved as compared with Comparative Example 17 produced using only standard wheat flour, and at least 60% by mass of GA-SA wheat flour was used. A more remarkable effect of improving the texture was observed by using.

Claims

A method for producing a bakery food product obtained by heating a batter dough containing a flour raw material and a liquid raw material.
(i) A step of mixing at least a part of the wheat flour contained in the flour raw material and a liquid raw material to prepare at least a part of the batter dough and holding it for a predetermined time.
(ii) If there is a residue of flour raw material and liquid raw material, add it to the retained batter dough in step (i) to prepare the batter dough,
(iii) Including the step of heating the batter dough in step (i) or step (ii).
The wheat flour in step (i) does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and of SSIIa-A1, SSIIa-B1 and SSIIa-D1. The above-mentioned production method, which contains wheat flour (GA-SX wheat flour) obtained by milling a harvest of wheat lacking any two of the enzyme activities.
The GA-SX flour is not deficient in the enzymatic activity of GBSSI-A1, is not deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzymatic activity of SSIIa-A1. The method for producing a bakery food according to claim 1, which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of B1 and SSIIa-D1.
The method for producing a bakery food product according to claim 1 or 2, wherein the batter dough holding step (i) is performed at 20 ° C. or lower.
The method according to any one of claims 1 to 3, wherein the holding time is 2 to 24 hours in the holding step (i) of the batter dough.
The method according to any one of claims 1 to 4, wherein the batter dough contains a chemical leavening agent.
The method according to any one of claims 1 to 5, wherein the GA-SX wheat flour is contained in an amount of 10% by mass or more of the total amount of the flour raw material.
Any of claims 1 to 6, wherein the holding time in the holding step (i) of the batter dough is shorter than the holding time when the flour contained in the flour raw material is made of standard wheat flour (flour other than GA-SX flour). Or the method described in item 1.