JPH04370055A - Production of modified wheat flour - Google Patents

Abstract

PURPOSE:To obtain modified wheat flour useful for bread, etc., having increased specific volume, light palatability, softness by blending wheat flour with a given amount of a glycerol monofatty acid ester, etc., uniformly mixing the blend with water to give dough, aging under a specific condition, drying and milling. CONSTITUTION:100 pts.wt. wheat flour is uniformly blended with 0.1-10 pts.wt. glycerol mono- or difatty acid ester, glycerol organic fatty acid ester or one or more lipids selected from phospholipid such as phosphatidylcholine and glycolipid such as digalactosyl diglyceride and >=30 pts.wt. water to prepare dough, which is aged at 5-40 deg.C dough temperature for 2-24 hours, dried, ground and milled to give the objective improved wheat flour.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention relates to a method for producing modified wheat flour, and more particularly, to a method for producing modified wheat flour useful in producing puffed foods made from wheat flour, particularly breads using yeast. .

0002

[Prior art and problems to be solved by the invention] Conventionally,
BACKGROUND OF THE INVENTION When producing bread, various methods have been developed to produce bread with a large volume and excellent flavor. For example, selecting high-quality raw flour,
Examples include setting quality in the flour milling process, developing various additives, and improving raw flour. There are various types of additives, including various redox agents, enzymes, proteins, emulsifiers, etc., which are used to develop various yeast foods for the purpose of activating yeast, or to improve dough.

However, variations in bread quality are unavoidable when selecting raw flour and setting quality in the milling process, and there are limits to the use of additives due to problems with flavor, etc. At present, we are not able to obtain enough raw flour to satisfy these requirements.

[0004] Furthermore, with conventionally existing natural strong wheat flour or conventionally proposed methods for modifying wheat flour, it has not been possible to obtain a flour that satisfies the above physical properties at the same time. For example, Japanese Patent Application Laid-Open No. 56-35940 discloses that when wheat flour and water are kneaded, auxiliary materials such as emulsifiers and fats and oils are kneaded at the same time, and then the mixture is refrigerated or frozen. A manufacturing method is disclosed. Also, JP-A-6
Publication No. 2-166831 discloses a method for producing improved wheat flour in which a large amount of water is added to raw wheat flour, the mixture is stirred until a certain point, and the mixture is dried.
Publication No. 107742 discloses a method for producing flour for confectionery in which water is added to wheat flour, mixed, and then dried again. Furthermore, Japanese Patent Application No. 2-8963 related to the applicant's application
Specification No. 5 describes a method for producing modified wheat flour in which the amino acid fraction in the dough prepared by kneading wheat flour and water and the elasticity of the dough are within specific value ranges. However, the volume (specific volume) of baked bread using modified flour obtained by these methods is not sufficient, and modified flour is desired to obtain soft and voluminous bread with a larger specific volume. ing.

[0005]

[Means for Solving the Problems] The present inventors have completed the present invention as a result of intensive research into the above-mentioned problems. That is, the present invention provides 0.1 to 10 parts by weight of one or more lipids selected from glycerin mono- or di-fatty acid esters, glycerin organic acid fatty acid esters, phospholipids, and glycolipids, per 100 parts by weight of wheat flour. , and 30 parts by weight or more of water are added, mixed uniformly to prepare a dough, aged at a dough temperature of 5 to 40°C for 2 to 24 hours, and then dried, crushed, and milled. A manufacturing method is provided.

[0006] The lipid used in the present invention is one or more selected from glycerin mono- or di-fatty acid ester, glycerin organic acid fatty acid ester, phospholipid, and glycolipid, all of which have a hydrophilic group. It is a food surfactant that can be used as a food additive. In other words, glycerin mono- or di-fatty acid esters are described in, for example, "Commentary to the Official Standards of Food Additives, Third Edition" (Kanehara Publishing Co., Ltd.,
Issued on January 20, 1970), pages 225 to 227
Page, or Oils and Fats, Volume 37, No. 2 (198
4), pages 45 to 52, refers to glycerin mono- or di-fatty acid esters having a hydrophilic group. For example, glycerin organic acid fatty acid ester is described in Yushi, Vol. 37,
No. 5 (1984), pp. 57 to 63, monoglycerides with one or two organic acids (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid, etc.) bonded are mainly used. say. Examples of the phospholipid include lecithin components such as phosphatidylcholine and phosphatidylethanolamine, hydrolysates thereof, transesterified products thereof, lysolecithin, lysophosphatidic acid, phosphatidic acid, and the like. Examples of the glycolipids include digalactosyl diglyceride, monogalactosyl diglyceride, digalactosyl monoglyceride, monogalactosyl monoglyceride, and acyl glucoside. The fatty acids constituting the above-mentioned lipids are preferably saturated and/or unsaturated fatty acids having 8 to 24 carbon atoms. The raw wheat flour used in the present invention may be strong, medium, or weak wheat flour, but strong wheat flour, which is used for breads, is particularly preferred.

In the present invention, first, glycerin mono- or di-fatty acid ester,
One or more types of lipids selected from glycerin organic acid fatty acid ester, phospholipid, and glycolipid 0.1-1
Add 0 parts by weight and 30 parts by weight or more of water and mix uniformly to prepare dough. If the amount of lipid is less than 0.1 part by weight, the effect of the present invention cannot be obtained, and if it exceeds 10 parts by weight, the effect reaches saturation, which is economically disadvantageous. Also, the amount of water is 30
If it is less than 1 part by weight, the volume of the bread will be insufficient and the flavor of the bread will be worse. The upper limit of the amount of water is preferably 300 parts by weight; if it exceeds 300 parts by weight, there will be no problem in terms of physical properties or texture, but the flavor will be poor.

[0008] Next, the dough is aged at a temperature of 5 to 40°C for 2 to 24 hours, and then dried, crushed, and milled. If the dough temperature is less than 5°C, the effects of the present invention cannot be obtained, and if it exceeds 40°C, the flavor will deteriorate. Furthermore, if the aging time is less than 2 hours, the effect of the present invention will not be sufficient, and if it exceeds 24 hours, the flavor of the bread may be impaired. Regarding the kneading conditions when making the dough, any kneading machine that is generally used for bread making will do, but for example, a mixer for bread making (Kanto mixer)
If the kneading time is medium to high speed (approximately 270 rpm), the kneading time will be approximately 5 minutes.
In the case of kneading with an automatic bread maker, a kneading time of about 30 minutes was most effective. Further, when making the dough, it is possible to add auxiliary materials such as oil, fat, sugar, salt, and de-flour in addition to the raw flour. Further, the methods of drying, crushing, and milling after aging are not particularly limited, and conventionally known methods can be used.

[0009]

[Effects of the Invention] By using the modified wheat flour obtained by the method of the present invention, it is possible to obtain flour products such as breads, cakes, etc., which have an increased specific volume, are light in mouthfeel, and are soft and delicious.

0010

EXAMPLES The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited to these Examples. Example 1 5.0 g of rapeseed glyceride to 100 g of wheat flour,
70 g of water was added and mixed uniformly to prepare a dough, which was aged at 20° C. for 6 hours, freeze-dried, crushed and milled to obtain modified wheat flour. Example 2 A dough was prepared by adding 0.5 g of phosphatidic acid and 200 g of water to 100 g of wheat flour, mixing them uniformly, aging at 30°C for 10 hours, spray drying, and modifying by crushing and milling. Got flour. Example 3 1.0 g of succinic acid monoglyceride to 100 g of wheat flour
, add 50g of water, mix uniformly to prepare dough, and heat at 10°C.
After aging for 3 hours, it was freeze-dried, crushed and milled to obtain modified wheat flour. Example 4 1.0 digalactosyl diglyceride per 100 g of wheat flour
g and 100 g of water were added and mixed uniformly to prepare a dough, which was aged at 20° C. for 6 hours, freeze-dried, crushed and milled to obtain modified wheat flour.

Comparative Examples 1 and 2 Comparative Example 1 was untreated wheat flour, and Comparative Example 2 was flour treated in the same manner as in Example 1 except that no lipid was added to the wheat flour. Comparative Example 3 Modified wheat flour was obtained in the same manner as in Example 1 except that 5.0 g of rapeseed oil was used in place of rapeseed glyceride.

Test Example 1 A sponge cake was manufactured using the modified wheat flour and untreated wheat flour obtained in Examples 1 to 4 and Comparative Examples 1 to 3 according to the following formulation and manufacturing method. The resulting sponge cake was evaluated for specific volume, mouthfeel, softness, and taste using the following methods, and the results are shown in Table 1. <Composition> Modified wheat flour 1kg sugar (
caster sugar) 1kg whole egg
1.4kg water
0.1kg Emulsifier for confectionery 0.05kg <Manufacturing method> Add sugar (caster sugar), whole eggs, water and emulsifier for confectionery to a mixer bowl, mix at low speed for 30 seconds, then add modified wheat flour and mix for 30 minutes. Mix for a second to make it homogeneous,
Next, whipping was performed at high speed for 4 seconds to prepare a cake batter. The temperature of the cake batter at this point is 20℃,
The apparent specific gravity was 0.55. Next, 400 g of the resulting cake batter was weighed into a cake mold with a diameter of 18 cm, baked for 40 minutes in an electric kiln set at 170±5°C, and then left at room temperature overnight before being evaluated. <Evaluation Method> Mouthfeel, softness, and taste were evaluated in a panel test conducted by 10 panelists. The evaluation criteria are as follows. ◎: 8 or more out of 10 people recognized it as being good. ○: 5 to 7 out of 10 people recognized it as good. Δ: 3 to 4 out of 10 people recognized it as good. ×: 8 or more out of 10 people recognized it as being defective. The specific volume was measured by the rapeseed displacement method.

[0013]

[Table 1]

Test Example 2 Pancakes were manufactured using the modified wheat flour and untreated wheat flour obtained in Examples 1 to 4 and Comparative Examples 1 to 3 according to the following formulation and manufacturing method. The resulting pancake was evaluated for specific volume, mouthfeel, softness, and deliciousness in the same manner as in Test Example 1, and the results are shown in Table 2. <Composition> Modified wheat flour 100 g Sugar 25
g Leavening agent 5
gOils and fats
3.5g fragrance
0.1g milk
80ml egg
50 g <Manufacturing method> Flour, sugar,
A leavening agent, oil, fat, and flavor were placed in a bowl and mixed uniformly in advance, and then milk and eggs were added and mixed to prepare a pancake batter. This was baked on a hot plate at 160±5° C. to obtain a pancake, which was then evaluated.

[0015]

[Table 2]

Test Example 3 Using the modified wheat flour and untreated wheat flour obtained in Examples 1 to 4 and Comparative Examples 1 to 3, bread was manufactured according to the formulation shown in Table 3 and the following manufacturing method. The specific volume, mouthfeel, softness, and taste of the obtained bread were evaluated in the same manner as in Test Example 1. The results are shown in Table 4. <Formulation>

[0017]

[Table 3]

<Production method> Vertical mixer (Kanto mixer 1
0 coat), using a hook, mix the middle dough ingredients (modified wheat flour 70 parts, yeast 2 parts, yeast food 0.1 part,
(40 parts of water) was placed in a bowl and kneaded at low speed for 2 minutes and medium-high speed for 1 minute, and the kneading temperature was set at 24°C to prepare a medium dough. Next, this was fermented (medium seed fermentation). The conditions at this time are
Medium seed fermentation temperature: 27°C. Medium seed fermentation relative temperature: 75%. Medium seed fermentation time: 4 hours and 30 minutes. Product temperature at the end of medium seed fermentation: 29.5°C. Next, add the main kneading ingredients (30 parts of modified wheat flour, 2 parts of salt, 5 parts of sugar, 1 part of skim milk powder, 25 parts of water) to this medium fermented dough, and mix it for 3 minutes on low speed and 4 minutes on medium and high speed. After kneading, 5 parts of oil and fat were added, and further kneading was carried out at low speed for 2 minutes and medium-high speed for 3 minutes to obtain the final kneaded dough. The dough temperature at this time is about 27.5°C. next,
After 20 minutes of floor time to recover the dough damaged by kneading, the dough was divided into 450 g of dough. In order to recover the fabric damaged by the splitting, a bench time of 20 minutes was taken at room temperature and the fabric was shaped using a molder. Next, the shaped product was placed in a one-loaf bread mold and fermented. The conditions for proofing are shown below. Temperature: 37℃ Relative temperature: 80% baking time
Bread dough prepared in this way for 40 minutes
It was baked in an oven at 10°C for 30 minutes. 20℃ after firing
After cooling for 45 minutes, put it in a plastic bag and seal it.
The bread was further stored at 20°C for 2 days (48 hours) and then evaluated.

[0019]

[Table 4]

Claims (1)

[Claims] Claim 1: 0.1 to 10 parts by weight of one or more lipids selected from glycerin mono- or di-fatty acid esters, glycerin organic acid fatty acid esters, phospholipids and glycolipids, per 100 parts by weight of wheat flour; and 30
A method for producing modified wheat flour, which comprises adding at least part by weight of water and uniformly mixing to prepare a dough, aging the dough at a temperature of 5 to 40° C. for 2 to 24 hours, followed by drying, crushing, and milling.