TWI740348B - Wheat flour for bakery products, mixture for bakery products, and manufacturing method of bakery products - Google Patents

Abstract

The present invention provides a wheat flour for bakery products, a mixture for bakery products, dough for bakery products, and a method for manufacturing bakery products; the wheat flour for bakery products is wheat flour for bakery products using dough, by using The wheat flour derived from wheat relaxes the dough elasticity of the dough for bakery products, thereby improving the extensibility of the dough and promoting the formation of the dough, and the resulting bakery products have good bulk, brittleness, softness, and mouth-melting properties.

The present invention provides a wheat flour for bakery products, which is a wheat flour used in the manufacture of bakery products using dough, and has the following characteristics: (1) Protein content of more than 0% by mass and less than 25% by mass is 10.8-14.5 by mass % Of wheat flour A derived from durum wheat produced in Australia; (2) median diameter is 45~90μm; (3) damaged starch content is 4.0~9.0 mass%; (4) ash content is 0.35~0.50 mass%. Further, the present invention provides a method for manufacturing a mixture, dough, and baked products; the mixture contains wheat flour having the above-mentioned characteristics for the manufacture of baked products using dough; the dough contains The wheat flour with the above-mentioned characteristics of the product; the manufacturing method of the aforementioned bakery product includes the step of heating the dough for the bakery product of the present invention.

Description

Wheat flour for bakery products, mixture for bakery products, and manufacturing method of bakery products

The present invention relates to a wheat flour for bakery products using dough, a mixture for bakery products containing the dough, and a method for manufacturing bakery products using the same; the wheat flour for bakery products, specifically, is obtained by Relieving dough elasticity can improve dough extensibility and promote dough formation, and the resulting baked products have good volume, softness, brittleness, and mouth-melting properties.

Bread, yeast doughnuts, pizza, Chinese-style buns and other bakery products that use dough, usually use high-gluten flour. High-gluten flour is wheat flour with high protein (glutenin, gluten) content and can be kneaded with water to obtain viscous and elastic gluten. However, depending on the quality of the raw material wheat or manufacturing conditions, the dough for bakery products with high-gluten flour as the main component may have excessive elasticity and poor ductility, or the dough may take longer to form. In addition, there are cases where the resulting baked products are difficult to show volume or have a hard mouthfeel. Therefore, in order to improve the characteristics of the dough and the volume or mouthfeel of the resulting baked products, the development of wheat flour for baked products has been continuously carried out.

For example, the purpose of Patent Document 1 is to provide a wheat flour composition for bread, which can easily produce bread that does not shrink the waist and has excellent taste such as volume, touch, and moistness, and to provide a bread containing the wheat flour composition. Bread mixture of wheat flour composition and use of the bread The method of making bread with mixed materials. Specifically, it discloses a wheat flour composition for bread containing classified low-gluten flour with an average particle size of 20 μm or less. In addition, the purpose of Patent Document 2 is to provide a wheat flour and a wheat flour composition having the same effect as the wheat flour; the aforementioned wheat flour has secondary processing suitability even when soft wheat is used as a raw material, especially for manufacturing Bread suitability and noodle suitability are still excellent, and especially when processed into breads, Chinese noodles, and instant noodles, high-quality breads, Chinese noodles, and instant noodles can be obtained. Specifically, it discloses a wheat flour that uses soft wheat as a raw material, has a particle size of 45-150 μm with a particle size of 80% by mass or more, and has a particle size of 45-100 μm with a particle size of 60% by mass or more.

【Prior Technical Literature】

【Patent Literature】

[Patent Document 1] JP 2000-157148 A

[Patent Document 2] Japanese Patent Application Publication No. 2005-328789

However, the techniques of Patent Document 1 and Patent Document 2 use low-gluten flour (generally made of soft wheat) or wheat flour derived from soft wheat. When used in bakery products using dough, such as bread, The dough becomes sticky, difficult to show volume, or the mouth-melting property becomes poor when preparing the dough. Therefore, a technology that uses wheat flour derived from durum wheat and relaxes the dough elasticity of the dough for bakery products has been continuously sought to improve the extensibility of the dough and promote the formation of the dough.

Therefore, the object of the present invention is to provide a wheat flour for bakery products, a mixture for bakery products, dough for bakery products, and a method for manufacturing bakery products; the aforementioned wheat flour for bakery products is wheat flour for bakery products using dough, By using wheat flour derived from durum wheat and relaxing the dough elasticity of the dough for bakery products, the extensibility of the dough and the formation of the dough can be improved, and the resulting bakery products have good volume, softness, brittleness and mouth-melting properties.

The inventors studied the types of wheat flour as the raw material of wheat flour and found that the wheat flour obtained from Australian durum wheat with a predetermined protein content within a predetermined range contains a predetermined content and uses a baking with predetermined characteristics. Wheat flour for products can solve the above-mentioned problems.

That is, the wheat flour for bakery products with the following characteristics is used for the manufacture of wheat flour for bakery products using dough to achieve the above-mentioned object.

(1) Wheat flour A derived from Australian durum wheat containing more than 0% by mass and less than 25% by mass with a protein content of 10.8-14.5% by mass.

(2) The median diameter is 45~90μm.

(3) The amount of damaged starch is 4.0 to 9.0% by mass.

(4) The ash content is 0.35 to 0.50 mass%.

According to the present invention, it is possible to provide a method for manufacturing wheat flour for bakery products, a mixture for bakery products, dough for bakery products, and a method for manufacturing bakery products; the aforementioned wheat flour for bakery products is By relaxing the dough elasticity of the dough for baking products, the extensibility of the dough can be improved and the formation of the dough can be promoted, and the volume, softness, brittleness and mouth-melting properties of the obtained baked product can be improved.

[Wheat flour for bakery products]

The wheat flour for bakery products of the present invention is wheat flour used for the manufacture of bakery products using dough, and has the following characteristics.

(1) Wheat flour A derived from Australian durum wheat containing more than 0% by mass and less than 25% by mass with a protein content of 10.8-14.5% by mass.

(2) The median diameter is 45~90μm.

(3) The amount of damaged starch is 4.0 to 9.0% by mass.

(4) The ash content is 0.35 to 0.50 mass%.

By using the wheat flour with the above characteristics, the dough elasticity of the dough for bakery products can be relaxed, so that the extensibility of the dough and the formation of the dough can be promoted, and the resulting bakery products have good volume, softness, brittleness and mouth-melting properties. As shown in the following examples, the raw material wheat of wheat flour A described in feature (1), even if it is durum wheat with a protein content in the above range, if durum wheat other than Australia is used, the above effect cannot be obtained; even if it is For durum wheat produced in Australia, if the protein content is not in the above range, the above effect cannot be obtained. In addition, even if the wheat flour A is contained, although the wheat flour content exceeds 25% by mass, the effect of promoting dough formation can be observed, but the resulting baked product is reduced in volume and poor in taste. In addition, these analytical values in the present invention are values measured using the method described in the examples described later.

Australian durum wheat, which can be the raw material of wheat flour A, can be listed as follows: Australia Australian Prime Hard (APH), Australian Hard (AH), Australian Premium White (APW), etc., one or more of them can be used for the above Feature (1) is within the range of protein content. The protein content of the Australian durum wheat is preferably 11.0-14.0% by mass, more preferably 11.0-13.5% by mass, still more preferably 11.5-13.5% by mass, and still more preferably 11.5-13.0% by mass. In addition, for the above-mentioned Australian-produced durum wheat, the glass ratio is preferably 50-80, more preferably 50-75. SKCS hardness (grain hardness measured by the Single Kernel Characterization System) is preferably 40~80, more preferably 45~80, further more preferably 45~75, and still further more preferably 48~75. Water absorption is important for the formation of gluten in wheat flour, and the amount of damaged starch is one of the main factors for changes in water absorption. Considering the glass ratio and/or SKCS hardness to select and combine the raw material wheat, thereby, even in the general method of manufacturing wheat flour from the raw material wheat, a certain amount of damaged starch of the wheat flour can still be maintained. The characteristics of the wheat flour A itself, as long as the wheat flour for bakery products of the present invention containing wheat flour A has: the median diameter described in the characteristic (2), the amount of damaged starch described in the characteristic (3), and the characteristic (4) The ash content described is not particularly limited, but in order to further improve the workability during the manufacture of baked products, the median diameter is preferably 45 to 90 μm, more preferably 45 to 85 μm, still more preferably 50 to 85 μm, and still further Preferably it is 50~80μm. The amount of damaged starch is preferably 4.0 to 9.0 mass%, more preferably 4.5 to 9.0 mass%, still more preferably 5.0 to 8.5% by mass, and still more preferably 5.0 to 8.0% by mass. The ash content is preferably 0.35 to 0.50 mass%, more preferably 0.40 to 0.50 mass%, still more preferably 0.40 to 0.48 mass%, and still more preferably 0.40 to 0.46 mass%.

The wheat flour other than the above-mentioned wheat flour A contained in the wheat flour for bakery products of the present invention, as long as it is a wheat flour that can be used for bakery products using dough, will be used in the present invention. There are no special restrictions as long as the effect does not produce adverse effects. Examples of wheat flour derived from durum wheat include: Dark Northern Spring (DNS) and Hard Red Winter (HRW) produced in the United States; and Western Canadian first-class red spring wheat (No. 1 Canada Western Red Spring, 1CW); wheat flour obtained from raw wheat such as Dream Power and Spring Love made in Japan; or wheat flour other than the above-mentioned wheat flour A obtained from durum wheat produced in Australia. Furthermore, it may also contain any wheat flour obtained from raw material wheat such as intermediate wheat, soft wheat, and durum wheat. Preferably, it contains wheat flour obtained from durum wheat outside of Australia, and more preferably contains wheat flour obtained from durum wheat outside of Australia. In the wheat flour for bakery products of the present invention, the lower limit of the content of the wheat flour A is preferably 0.5% by mass or more, more preferably 2% by mass or more, still more preferably 4% by mass or more, and the upper limit is less than It is preferably 23% by mass or less, and more preferably 18% by mass or less. In addition, in order to maintain the workability in the manufacture of bakery products, the characteristics of the wheat flour for bakery products of the present invention are the median diameter described in the characteristic (2), the amount of damaged starch described in the characteristic (3), and the characteristic (4) For the ash content described, in order to achieve higher workability, the median diameter is preferably 45 to 85 μm, more preferably 50 to 85 μm, and still more preferably 50 to 80 μm. The amount of damaged starch is preferably 4.5 to 9.0% by mass, more preferably 5.0 to 8.5% by mass, and still more preferably 5.0 to 8.0% by mass. The ash content is preferably 0.40 to 0.50 mass%, more preferably 0.40 to 0.48 mass%, and still more preferably 0.40 to 0.46 mass%.

In the present invention, the method for producing wheat flour from raw wheat can be implemented according to conventional methods. For example, the selected wheat berries can be added with water and tempering, followed by a crushing step, a grinding step, etc. In addition, it is also possible to combine the dehulling steps and the crushing steps and classification steps of general crushers (stone mills, hammer mills, pin mills, jet mills, etc.) according to needs.

The baked product manufactured using the wheat flour for baking products of the present invention is not particularly limited as long as it is a product manufactured by heating dough prepared with wheat flour as a main component. For example, toast, bread rolls, table bread, French bread, sweet bread, Danish bread, yeast doughnuts, pizza, Chinese buns, Italian bread, German Christmas bread, pies, etc. can be cited.

[Mixtures for Baked Products]

The mixture for bakery products of the present invention is a mixture containing wheat flour for manufacturing bakery products using dough, and the aforementioned wheat flour has the characteristics of the wheat flour for bakery products. In the baking product mixture of the present invention, the wheat flour for baking products of the present invention can be formulated as wheat flour, or the above-mentioned wheat flour A can be separately formulated with other wheat flours. By using the baking product mixture of the present invention, as mentioned above, by relaxing the dough elasticity of the baking product dough, the dough extensibility can be improved and the dough formation can be promoted, and the volume, softness, brittleness, and texture of the baked product can be further obtained. The mouth is good. As long as the mixture for baked products of the present invention does not adversely affect the effects of the present invention, the baked products can appropriately contain cereal flour, starch, and other ingredients other than the commonly used wheat flour. Cereal flour includes barley flour, rye flour, oat flour, corn flour, white sorghum flour, soybean flour (soybean flour), mung bean flour, buckwheat flour, amaranth flour, millet flour, millet flour, barnyard flour, rice flour, and the like. Starches include: tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch and other unprocessed starches, as well as processed starches in which these starches are processed. Starch; the aforementioned processing treatments, such as applying: roasting; alphaization; enzyme treatment; acid treatment; oxidation treatment; alkali treatment; cross-linking treatment; esterification treatment such as acetylation; etherification treatment such as hydroxypropylation A single or plural combination of physical or chemical processing. Other ingredients include: sugar, glucose, maltose, high fructose syrup, water syrup, powder syrup, oligosaccharides, dextrin, sugar alcohol and other sugars; butter, lard, salad oil, margarine, ghee and other oils; Gluten, soy protein, milk protein, etc. Protein materials; dairy products such as skimmed milk powder; egg products such as dried eggs; yeast, baking powder, thickening polysaccharides, salt, calcium salt, seasonings, spices, enzyme preparations, vitamin C, emulsifiers, yeast Activator, etc.

[Dough for Baked Products]

The dough for bakery products of the present invention is a dough containing wheat flour for manufacturing bakery products, and the wheat flour has the characteristics of the wheat flour for bakery products. The dough for bakery products of the present invention can be prepared and prepared by using the wheat flour for bakery products of the present invention as wheat flour, or the above-mentioned wheat flour A and other wheat flours can be separately prepared and prepared, or alternatively, the wheat flour of the present invention can also be used Blended for baking. The dough for a baked product of the present invention, as mentioned above, can improve the extensibility of the dough and promote the formation of the dough by relaxing the elasticity of the dough, and the resulting baked product has good volume, softness, brittleness, and mouth-melting properties. The dough material for bakery products of the present invention can be used in the above-mentioned wheat flour A, the wheat flour for bakery products of the present invention, or the mixture for bakery products according to the needs. And liquid materials such as water, liquid eggs, and milk. The manufacturing method of bakery products, for example, can use conventional methods such as middle seeding method, direct method, rapid direct method, fermentation seeding method, soup seeding method, frozen dough method, etc. The dough for bakery products of the present invention is obtained by the process. The dough.

[Method of manufacturing baked goods]

The manufacturing method of the baked product of the present invention is not particularly limited as long as it includes the step of heating the dough for the baked product of the present invention, and can be carried out by applying the usual manufacturing method of the baked product. For example, the dough for bakery products of the present invention can be prepared as described above, and the dough can be fermented, shaped, and heated (baked, fried, steamed) according to conventional methods as required to produce bakery products. Heating conditions, etc., can be appropriately set according to the baked products manufactured.

In addition, it can be understood from the above description that the present invention provides a dough formation promoter for bakery products, which contains wheat flour A derived from Australian durum wheat with a protein content of 10.8 to 14.5 mass%. The dough formation accelerator of the present invention may contain wheat flour other than the above-mentioned wheat flour A, cereal flour other than wheat flour, starch, and other ingredients without adversely affecting the effects of the present invention. The content of wheat flour A in the dough formation accelerator of the present invention is not particularly limited. For example, it is 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more. Mass% or more, still more preferably 90 mass% or more. In the case of using the dough formation accelerator of the present invention, as described above, based on the total mass of wheat flour in the dough used for the manufacture of bakery products, the wheat flour A is preferably formulated to be more than 0% by mass and 25% by mass or less, as the dough The whole wheat flour in the middle is better if it is formulated to have the above characteristics (2) to (4). The preferred aspect of wheat flour A is as described above. The present invention further provides a method for promoting the formation of dough for bakery products, which is formulated with wheat flour A derived from Australian durum wheat with a protein content of 10.8 to 14.5 mass%. As mentioned above, based on the total mass of wheat flour in the dough used to make bakery products, the blending amount of the above-mentioned wheat flour A is preferably more than 0% by mass and 25% by mass or less. As the whole wheat flour in the dough, it is formulated to have the above Feature (2) ~ Feature (4) are better. The preferred aspect of wheat flour A is as described above.

[Examples]

Hereinafter, the present invention will be described in detail with examples.

1. Analysis of wheat and wheat flour

Analyze various kinds of wheat and the wheat flour obtained by milling the wheat. The analysis items and analysis methods are as follows.

(1) Wheat

(i) Protein content

For crushed wheat, the nitrogen content is quantified by the Kjeldahl method and multiplied by the nitrogen-protein conversion factor (5.70) to calculate.

(ii) Glass ratio

Calculated with reference to wheat flour-its raw materials and processed products-Chapter 2 of Chapter 6 of the Fourth Edition. Specifically, 100 whole grains of wheat are taken, and the grains are cross-cut with a grain cutter, and vitreous particles (the vitreous part is more than 70% of the cut surface) and semi-vitricular particles (the vitreous part is less than 70% of the cut surface) And 30% or more), and calculate the glass ratio based on the following formula.

Glass rate = ((number of vitreous particles + number of semi-glass particles × 0.5) / number of samples provided) × 100

(iii) SKCS hardness

The hardness index of wheat was measured using SKCS (Single Kernel Characterization System) Model 4100 (manufactured by Perten Instruments).

(2) Wheat flour

(i) Moisture

Weigh 10 g of wheat flour in an aluminum container, and use an air dryer to dry at 130°C for 1 hour, and calculate the moisture content from the reduced mass of the sample before and after drying.

(ii) Protein content

The nitrogen content is quantified by the Kjeldahl method and calculated by multiplying it by the nitrogen-protein conversion factor (5.70).

(iii) The amount of damaged starch

Measure according to AACC Method 76-31. Specifically, a starch damage detection reagent kit (Starch Damage Assay Kit, manufactured by MegaZyme) was used for 100 mg of each wheat flour sample Add 1 ml of an α-amylase solution (derived from Aspergillus oryzae, 50 unit/ml) pre-incubated at 40°C for 10 minutes, stirred and treated at 40°C for 10 minutes. Next, 5 ml of a citric acid-phosphoric acid aqueous solution (pH 2.5) was added to stop the reaction, and centrifuged (1,000 g×5 minutes) to obtain a supernatant. Add an amyloglucosidase solution (derived from Aspergillus niger, 2unit/0.1ml) to 0.1ml of this supernatant, and after treating it at 40°C for 20 minutes, measure the absorbance at 510nm, and the obtained absorbance Calculate the amount of glucose produced, and calculate the amount of damaged starch contained in the sample.

(iv) Median diameter

Measured using a laser diffraction particle size measuring device. Specifically, a laser diffraction type particle size distribution measuring device HELOS & RODOS (manufactured by Japan Laser) was used to obtain a cumulative 50% particle size from the volume standard distribution (frequency distribution) by Fraunhofer diffraction.

(v) Ash

According to AACC Method 08-02, it is determined by direct ashing method.

Table 1 shows the analysis results of various kinds of wheat and wheat flour obtained by milling the wheat.

【Table 1】

2. Evaluation of the physical properties of wheat flour

Evaluate the physical properties of wheat flour. For the wheat flour, samples 4, 8, 9, 10, and high-gluten flour ("Qualitat" Showa Sangyo Co., Ltd.) shown in Table 1 were used. The physical property evaluation items and evaluation methods are as follows.

(i) Water absorption obtained from the measurement of mass properties (Farinograph)

Measured according to AACC Method 54-21. Specifically, a mass property tester (manufactured by Brabender) was used to add water to 300 g of wheat flour, and the peak of the center line of the curve was measured to reach a water volume of 500 B.U. as the water absorption volume. The results are shown in Table 2.

【Table 2】

(ii) Dough formation time obtained from the measurement of dough texture

In a pin mixer (manufactured by National Manufacturing), 200 g of wheat flour, auxiliary materials, and water were charged at the ratios described in Table 3. Here, the ratio of wheat flour to water is the ratio converted from the moisture content of the wheat flour 13.5%, and the pre-analyzed moisture content of the wheat flour is used to adjust the input amount. In addition, the amount of water input is based on the assumed water absorption calculated by taking into account the water absorption obtained in the measurement of the mass properties and the ratio of wheat flour raw materials, with an increase of 7 mass% relative to 100 mass% of the wheat flour. The input materials are mixed and kneaded, and the dough formation time is measured with the physical property measuring device Versa-Logger (manufactured by ATTO). In addition, wheat flour is not only the wheat flour shown in Table 1, but also high-gluten flour ("Qualitat" Showa Sangyo Co., Ltd.). In addition, ghee (manufactured by "EMBLEM" MIYOSHI OIL & FAT), baker's yeast (raw) (manufactured by "Kaneka Yeast Red" KANEKA), and improver for frozen dough (manufactured by "JOKER KIMO" Puratos) are used. The results of the dough formation time obtained by the measurement of the dough texture are shown together with the amount of damaged starch, median diameter, and ash in the state of mixing Qualitat and the sample. Table 4.

【table 3】

【Table 4】

As shown in Table 4, by containing 10% by mass of wheat flour derived from Australian durum wheat (Sample 4) with a protein content of 11.9% by mass, the dough formation time is compared to the case of Reference Example 1 using general high-gluten flour Shorter.

3. Test of round bread (cold dough method)

3-1. Preparation of round bread

A bun was selected as a baked product, and the material ratios shown in Table 5 and Table 6 containing the wheat flour shown in Table 1 were used to prepare the buns of the respective Examples and Comparative Examples by the following method. In addition, the wheat flour system also uses high-gluten flour ("Qualitat" Showa Sangyo Co., Ltd.) in addition to the wheat flour shown in Table 1. In addition, ghee (manufactured by "EMBLEM" MIYOSHI OIL & FAT), baker's yeast (raw) (manufactured by "Kaneka Yeast DR" KANEKA), skimmed milk powder (manufactured by Meiji skimmed milk powder), frozen dough improver ( "JOKER KIMO" made by Puratos).

(1) Add ingredients other than ghee to a bowl, mix with a mixer at low speed for 7 minutes, and mix at medium speed for 8 to 11 minutes.

(2) Add ghee to (1), and further mix with a mixer at low speed for 3 minutes, and at medium speed for 5-8 minutes to prepare dough. The kneading temperature of the dough is 20°C.

(3) After making the dough prepared in (2) at room temperature (22°C) and relative humidity of 50%, after a basic floor time of 5 minutes, divide it into a ball of 70g, roll it, and From the start of the division, an intermediate fermentation (bench time) is carried out for 15 minutes.

(4) Use a mini shaper (manufactured by Oshikiri Machinery) to calender the dough of (3) with a gap of 2.0 and a guide plate of 18cm, shape it into a round loaf, freeze it quickly at -35°C for 1 hour, and place it at -20 Store at ℃ for 1 week.

(5) Thaw the cold dough of (4) at 20°C and 70% relative humidity for 150 minutes, and perform final fermentation at 36°C and 85% relative humidity for 60 minutes, then bake at 200°C for 11 minutes , So as to get round bread.

3-2. Evaluation of the dough of the round bread and evaluation of the obtained round bread

(1) Dough formation time

The dough formation time was evaluated based on the following criteria. Furthermore, since fats and oils hinder dough formation, the evaluation is based on the mixing time before adding shortening.

3: In the mixing before adding the ghee, the mixing time at medium speed is more than 20 seconds shorter than that of Reference Example 1.

2: In the mixing before adding ghee, the mixing time at medium speed is more than 10 seconds shorter than that of Reference Example 1 and Less than 20 seconds.

1: In the mixing before adding ghee, the mixing time at medium speed is less than 10 seconds shorter than that of Reference Example 1, or equal to or longer.

(2) Dough ductility

The dough extensibility was evaluated based on the following criteria.

2: The dough shrinks less than 1 cm immediately after shaping into a round loaf.

1: The dough shrinks more than 1 cm immediately after shaping into a round loaf.

(3) The volume of the round bread

The volume observed from the appearance of the obtained bun was evaluated based on the following criteria. The average value of 10 trained expert groups is used as the evaluation result.

5: The overall expansion is very good and very bulky.

4: The whole swells well and has volume.

3: The whole is slightly swollen and has a slight volume.

2: The overall expansion is slightly incomplete, and the volume is slightly lacking.

1: The overall expansion is incomplete and lacks volume.

(4) The taste of the round bread

After eating the obtained round bread, the taste was evaluated based on the following criteria. The average value of 10 trained expert groups is used as the evaluation result.

(i) Soft feeling

5: The restorability is very good, and it has a very soft feeling.

4: Recoverability is good, and it has a soft feeling.

3: Slightly restorative and slightly soft.

2: Recoverability is slightly incomplete, and softness is slightly lacking.

1: Incomplete recovery and lack of softness.

(ii) Mouth

5: The mouthability is very good.

4: Good mouth-melting properties.

3: The chelating properties are slightly good.

2: The palatability is slightly incomplete, and it is wet and sticky.

1: Incomplete mouth melting, very wet and sticky.

The evaluation results are shown in Table 5 and Table 6.

【table 5】

【Table 6】

As shown in Tables 5 and 6, the buns of Examples 1 to 10 were prepared with wheat flour (samples 1 to 5) derived from Australian durum wheat with a protein content of 11.1 to 13.9% by mass of 1-25% by mass. Among them, the dough formation time is shorter than that of Reference Example 1 using general high-gluten flour, and the ductility of the dough is also improved. In addition, the volume of the obtained bun is also good, the softness of the mouthfeel, and the mouth-melting property are also good. On the other hand, even if the wheat flour derived from durum wheat from Australia was blended in the same way, and the wheat flour derived from wheat with a protein content of 10.4% by mass (Sample 6) was blended in Comparative Example 1, the dough formation time was shortened. , The dough extensibility is improved, but the evaluation of the mouthfeel of the obtained buns is low. Comparative Example 2 with wheat flour derived from Australian intermediate wheat (Sample 7) was blended in Comparative Examples 3-6 with wheat flour derived from American durum wheat or Japanese wheat flour (samples 8-11). The shortening of dough formation time was observed. In addition, in the bun of Comparative Example 7 prepared with wheat flour containing 30% by mass of sample 4 wheat flour, the noodles were observed The dough formation time is shortened and the dough extensibility is improved, but the evaluation of the mouthfeel of the obtained buns is low. Therefore, it is recommended to use wheat flour containing more than 0% by mass and less than 25% by mass with a protein content of 10.8~14.5% by mass of Australian-produced durum wheat flour. The dough is extensible and promotes the formation of the dough, and further the volume, softness and mouth-melting properties of the obtained baked products are good.

4. Toast (Chinese method) experiment

4-1. Preparation of toast

Toast was selected as a baked product, and the toast of each Example and Comparative Example was prepared by the following method with the material ratio shown in Table 7 containing the wheat flour shown in Table 1. Furthermore, in addition to the wheat flour shown in Table 1, the wheat flour series also uses high-gluten flour ("Qualitat" Showa Sangyo Co., Ltd.). In addition, ghee (made by "EMBLEM" MIYOSHI OIL & FAT), baker's yeast (raw) (made by "Kaneka Yeast Red" KANEKA), skimmed milk powder (made by Meiji skimmed milk powder), yeast activator (made by "C Yeast Food" manufactured by ORIENTAL YEAST).

(1) Add the materials of the medium seed to the bowl, mix with a mixer at low speed for 3 minutes, and mix at medium speed for 2 minutes to prepare the medium seed. The kneading temperature of the middle seed is 24°C.

(2) After fermenting the medium seed at 28°C and relative humidity of 75°C for 4 hours, add the main dough materials other than ghee, mix with a mixer at low speed for 3 to 4 minutes, and at medium speed for 5 to 7 minutes.

(3) Add ghee in (2), and further mix with a mixer at low speed for 2 to 3 minutes, and at medium speed for 4 to 6 minutes to prepare dough. The kneading temperature of the dough is adjusted to 27±0.5°C.

(4) Make the dough prepared in (3) at 28°C and 75% relative humidity, after a basic waking time of 20 minutes, divide it into 220g balls and spheronize them, and carry out intermediate fermentation for 20 minutes.

(5) Use a mini shaper (manufactured by Oshikiri Machinery) to divide the dough of (4) with a gap of 2.0 After setting and calendering, it is shaped into a U shape, 6 pieces are put into the bread mold, and the final fermentation is carried out at 38°C and 85% relative humidity for 50 to 55 minutes, and then baked at 200°C for 36 minutes to obtain toast .

4-2. Evaluation of toast dough and evaluation of obtained toast

(1) Dough formation time

The dough formation time was evaluated based on the following criteria. Furthermore, since fats and oils hinder dough formation, the evaluation is based on the mixing time before adding shortening.

3: In the mixing step before adding ghee when kneading the main dough, the total mixing time of low speed and medium speed is shorter than that of Reference Example 2 by more than 1 minute.

2: In the mixing step before adding ghee when kneading the main dough, the total mixing time of low speed and medium speed is shorter than Reference Example 2 by more than 30 seconds and less than 1 minute.

1: In the mixing step before adding ghee when kneading the main dough, the total mixing time of low speed and medium speed is shorter than 30 seconds, or equal to or longer than Reference Example 2.

(2) Dough ductility

3-2. Evaluate in the same manner as (2).

(3) Taste of toast

3-2. Evaluate in the same manner as (4).

The evaluation results are shown in Table 7.

【Table 7】

As shown in Table 7, Examples 11-13 were prepared with wheat flour containing 10% by mass of Australian-produced durum wheat (samples 2, 4, and 5) with a protein content in the range of 10.8-14.5% by mass. In toast, the dough formation time is shorter than that of Reference Example 2 using general high-gluten flour, and the ductility of the dough is also improved. In addition, the obtained toast has good softness and mouth-melting properties. On the other hand, in Comparative Example 8 prepared with wheat flour derived from American durum wheat (Sample 9), shortening of dough formation time and improvement of dough extensibility were not observed, and the evaluation of the texture of the obtained toast was also low. Therefore, in the case of toast, it is also recommended to obtain the same result as in the case of the above-mentioned bun.

5. Test of French baguette (direct method)

5-1. Preparation of French baguette

French baguettes were selected as the bakery products, and the material ratios shown in Table 8 containing wheat flour shown in Table 1 were used to prepare the baguettes of each embodiment and comparative example by the following method. In addition to the wheat flour shown in Table 1, the wheat flour also uses French bread flour ("COUP DE CHANCE (Showa CDC French bread flour special flour)" manufactured by Showa Sangyo). In addition, instant dry yeast (manufactured by "Saf Instant Yeast Red" LESAFFRE) and maltose syrup (manufactured by "euromalt" Diamalteria Italiana) were used.

(1) Add the ingredients to the bowl, mix with a mixer at low speed for 3 to 5 minutes, then perform autolysis for 40 minutes, and mix with a mixer at low speed for 6 to 8 minutes. The kneading temperature of the dough is 23°C.

(2) After the dough prepared in (1) is exposed to a basic waking time of 90 minutes at 28°C and a relative humidity of 75%, it is turned over and exhausted, and then the intermediate fermentation is carried out under the same conditions for 90 minutes. .

(3) Divide the dough of (2) into 350g balls and round them, and carry out intermediate fermentation for 30 minutes.

(4) Shape the dough of (3) into French baguettes, and after final fermentation at 28°C and 75% relative humidity for 60 minutes, bake at 240°C for 30 minutes to obtain French baguettes.

5-2. Evaluation of the dough of French baguettes and evaluation of the obtained baguettes

(1) Dough formation time

The dough formation time was evaluated based on the following criteria.

3: In the mixing after self-solution, the mixing time is shorter than Reference Example 3 by 1 minute and 30 seconds or more.

2: In the mixing after self-solution, the mixing time is shorter than Reference Example 3 by more than 45 seconds and less than 1 minute and 30 seconds.

1: In the mixing after self-solution, the mixing time is shorter than 45 seconds, equal to or longer than Reference Example 3.

(2) Dough ductility

The dough extensibility was evaluated based on the following criteria. The evaluation results will be decided by a small group of 3 trained experts.

3: When the baguette is shaped, it is easier to stretch than Reference Example 3.

2: When the baguette is shaped, it has the same ductility as Reference Example 3.

1: When the baguette is shaped, it is more difficult to stretch than Reference Example 3.

(3) The volume of French baguette

3-2. Evaluate in the same manner as (3).

(4) The taste of French baguette

The taste of the French baguettes obtained after eating was evaluated according to the following criteria. The average value of 10 trained expert groups was used as the evaluation result.

(i) The brittleness of the epidermis

5: The brittleness is very good.

4: The brittleness is good.

3: The brittleness is slightly good.

2: The brittleness is slightly poor.

1: The brittleness is not good.

(ii) Waxy feeling

5: Very glutinous and soft mouthfeel, with very good mouth-melting properties.

4: It has a glutinous soft mouthfeel and good mouth-melting properties.

3: It has a slightly glutinous and soft mouthfeel, and the mouth-melting property is slightly good.

2: Dry wood texture, or hard texture, and slightly incomplete mouth-melting properties.

1: Strong sense of dry wood, or very hard taste, incomplete mouth-melting properties.

The evaluation results are shown in Table 8.

【Table 8】

As shown in Table 8, the examples 14-16 were prepared with wheat flour containing 15% by mass of Australian-produced durum wheat (samples 2, 4, and 5) with a protein content in the range of 10.8 to 14.5% by mass. In baguettes, the dough formation time is shorter than that of Example 3 using the flour for baguettes generally used for baguettes, and the ductility of the dough is also improved. In addition, under the condition that the volume of the obtained baguette is not reduced, the crispness of the crust of the mouthfeel and the glutinous feeling (including the mouth-melting property) are also good. On the other hand, in Comparative Example 9 where wheat flour (Sample 9) derived from American durum wheat was blended, the shortening of dough formation time and the improvement of dough ductility were not observed, and the volume of the obtained baguette was slightly reduced. The taste evaluation is also low. Therefore, Yufa In the case of baguettes, it is also recommended to obtain the same result as the case of the above-mentioned round bread.

6. Yeast doughnut test

6-1. Preparation of yeast doughnuts

The yeast doughnuts were selected as the baked product, and the yeast doughnuts of the respective Examples and Comparative Examples were prepared by the following method with the material ratio shown in Table 9 containing the wheat flour shown in Table 1. Furthermore, in addition to the wheat flour shown in Table 1, the wheat flour series also uses high-gluten flour ("Qualitat" Showa Sangyo Co., Ltd.). In addition, ghee (made by "EMBLEM" MIYOSHI OIL & FAT), baker's yeast (raw) (made by "Kaneka Yeast Red" KANEKA), skimmed milk powder (made by Meiji skimmed milk powder), baking powder ("Red Premium") "Aikoku made), yeast activator ("C Yeast Food" made by ORIENTAL YEAST).

(1) Add the ingredients to the bowl, mix with a mixer at low speed for 7 to 9 minutes, at medium speed for 4 to 6 minutes, and at high speed for 2 to 3 minutes. The kneading temperature of the dough is 27°C.

(2) After the dough prepared in (1) is subjected to a basic waking time of 30 minutes under the conditions of 28°C and relative humidity of 75%, it is divided into 50 g balls and rounded, and the intermediate fermentation is carried out for 30 minutes.

(3) Use a mini shaper (manufactured by Oshikiri Machinery) to calender the dough of (2) with a gap of 3.5, shape it into a disc, and perform final fermentation at 38°C and 55% relative humidity for 30 minutes. Fry it on one side at 180°C for 2 minutes, turn it for 2 minutes, and turn it for 1 minute to obtain a yeast doughnut.

5-2. Evaluation of yeast doughnut dough and evaluation of the obtained yeast doughnut

(1) Dough formation time

The dough formation time was evaluated based on the following criteria.

3: The total mixing time is more than 4 minutes shorter than Reference Example 4.

2: The total mixing time is shorter than Reference Example 4 by more than 2 minutes and less than 4 minutes.

1: The total mixing time is less than 2 minutes shorter than Reference Example 4, or equal to or longer.

(2) Dough ductility

The dough extensibility was evaluated based on the following criteria. The evaluation results will be decided by a small group of 3 trained experts.

3: Compared with Reference Example 4, there is no shrinkage during disc shaping.

2: At the time of disc shaping, shrinkage is the same as in Reference Example 4.

1: When the disc is shaped, there is shrinkage compared to Reference Example 4.

(3) The volume of yeast doughnuts

3-2. Evaluate in the same manner as (3).

(4) Taste of yeast doughnut

The taste of the obtained yeast doughnuts was evaluated based on the following criteria. The average value of 10 trained expert groups is used as the evaluation result.

(i) Soft feeling

5: The restorability is very good, and it has a very soft feeling.

4: Recoverability is good, and it has a soft feeling.

3: Slightly restorative and slightly soft.

2: Recoverability is slightly incomplete, and softness is slightly lacking.

1: Incomplete recovery and lack of softness.

(ii) Brittleness

5: The brittleness is very good.

4: The brittleness is good.

3: The brittleness is slightly good.

2: The brittleness is slightly poor.

1: The brittleness is not good.

The evaluation results are shown in Table 9.

【Table 9】

As shown in Table 9, Examples 17-19 were prepared with wheat flour containing 10% by mass of Australian-produced durum wheat (samples 2, 4, and 5) with a protein content in the range of 10.8-14.5% by mass. In the yeast doughnut, the dough formation time is shorter than that of Reference Example 4 using general high-gluten flour, and the dough ductility is also improved. In addition, in the case where the volume of the obtained yeast doughnut is not reduced, the softness and crispness of the mouthfeel are also good. On the other hand, the deployment of the United States In Comparative Example 10, which produces wheat flour derived from durum wheat (Sample 9), the shortening of dough formation time and the improvement of dough extensibility were not observed, and the volume of the obtained yeast doughnut was reduced, and the evaluation of taste was also low. Therefore, in the case of yeast doughnuts, it is also recommended to obtain the same results as in the case of the above-mentioned buns.

From the above results, it can be seen that the use of wheat flour containing more than 0% by mass and 25% by mass of protein content of 10.8~14.5% by mass of Australian-produced durum wheat-derived wheat flour can relax the dough elasticity of the dough for bakery products , So as to improve the ductility of the dough and promote the formation of the dough, and the volume, softness, brittleness, and mouth-melting properties of the obtained baked products are further improved.

Furthermore, the present invention is not limited to the configurations and examples of the above-mentioned implementation form, and various modifications can be made within the scope of the gist of the invention.

【Industrial Utilization】

According to the present invention, it is possible to provide a wheat flour for bakery products, a mixture for bakery products, dough for bakery products, and a method for manufacturing bakery products. The wheat flour for bakery products can relax the elasticity of the dough for bakery products, Thereby, the ductility of the dough can be improved and the formation of the dough can be promoted, and the volume, softness, brittleness and mouth-melting properties of the obtained baked products are further improved.

Claims (8)

A wheat flour for bakery products, which is used in the manufacture of bakery products using dough. Its characteristics are: (1) Containing more than 0% by mass and less than 25% by mass is made of Australian durum wheat with a protein content of 10.8-13.0% by mass. The obtained wheat flour A; (2) The median diameter is 45~90μm; (3) The amount of damaged starch is 4.0~9.0% by mass; (4) The ash content is 0.35~0.50% by mass. For example, the wheat flour for baking products described in item 1 of the scope of patent application, wherein the glass ratio of the aforementioned Australian durum wheat is 50-80. For example, the wheat flour for baking products described in item 1 or 2 of the scope of patent application, wherein the SKCS hardness of the aforementioned Australian durum wheat is 40-80. A mixture for bakery products, which contains wheat flour for making bakery products using dough, characterized in that the aforementioned wheat flour, (1) contains more than 0% by mass and 25% by mass or less from a protein content of 10.8 to 13.0 Mass% of wheat flour A obtained from Australian durum wheat; (2) The median diameter is 45~90μm; (3) The amount of damaged starch is 4.0~9.0% by mass; (4) The ash content is 0.35~0.50% by mass. A dough for bakery products, which contains wheat flour for manufacturing bakery products, and its characteristic line is the aforementioned wheat flour, (1) Wheat flour A obtained from Australian durum wheat with a protein content of 10.8~13.0% by mass containing more than 0% by mass and less than 25% by mass; (2) The median diameter is 45~90μm; (3) Damaged The amount of starch is 4.0~9.0% by mass; (4) The ash content is 0.35~0.50% by mass. A method for manufacturing bakery products, characterized in that it comprises the step of heating the dough for bakery products described in item 5 of the scope of patent application. A dough formation accelerator for bakery products, characterized in that it contains wheat flour A obtained from Australian durum wheat with a protein content of 10.8-14.5 mass%. A method for promoting the formation of dough for bakery products, characterized in that it is prepared with wheat flour A obtained from Australian durum wheat with a protein content of 10.8-14.5 mass%.