JP2005328789A - Wheat flour and wheat flour composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide wheat flour excellent in secondary processing suitability, especially baking suitability and noodle making suitability, even using soft wheat as the raw material, and enabling obtaining high-quality bread, Chinese noodles and instant noodles especially in the cases of processing into bread, Chinese noodles and instant noodles, and to obtain a wheat flour composition having effect similar to that of the wheat flour. <P>SOLUTION: The wheat flour has soft wheat as the raw material and ≥80 mass% of grains has a particle diameter of 45-150 μm and ≥60 mass% of grains has a particle diameter of 45-100 μm. The wheat flour composition contains ≥20 mass% of the wheat flour. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a novel wheat flour and flour composition that can be suitably used as a raw material for breads, Chinese noodles, instant noodles and the like even when soft wheat is used as the raw material.

  Wheat flour is harvested by roll milling and sieving, but its particle size distribution ranges from about 5 μm to about 180 μm.

  In wheat flour, starch and protein account for 95% by mass or more. Focusing on the grain of wheat flour, it is roughly classified into four fractions: a protein fraction, a small starch fraction, a large starch fraction, and a fraction in which protein and starch form a complex structure. However, a small amount of protein may adhere to the surface of the small and large starch granules.

  Conventionally, in the milling process, it has been difficult to clearly separate the above four fractions, and it has been difficult to grasp the suitability for secondary processing due to the difference in the fractions. Moreover, it has been difficult to produce flour for breads excellent in secondary processing suitability with flour using 100% soft wheat.

  Conventionally, in order to improve the secondary processing suitability of wheat flour, the texture of wheat flour products, and the like, it has been proposed to use wheat flour having a specific range of particle sizes as raw material flour. For example, a flour of wheat flour with a particle size of 150 μm or less of 90% or more and a particle of 20 μm or less with 20 cumulative volume% or less (see Patent Document 1) or a flour with a particle size of 60 to 180 μm is 70 to 70 A wheat flour composition containing 90% by weight (see Patent Document 2) has been proposed.

However, the weak wheat flour described in Patent Document 1 is a flour for cookies or tempura, and is not suitable as a flour for bread or noodles.
Moreover, the flour composition described in Patent Document 2 is also a confectionery flour composition and is not suitable as a flour composition for bread or noodles.

JP 2001-98 A Japanese Patent No. 3091977

  The object of the present invention is excellent in secondary processing suitability even when soft wheat is used as a raw material, especially bread making suitability and noodle making suitability, and particularly when processed into breads, Chinese noodles and instant noodles. It is to provide a flour from which breads, Chinese noodles and instant noodles are obtained, and a flour composition having the same effect as the flour.

  In the course of earnest research to achieve the above object, the present inventors generally separated the above four fractions of flour into two fractions, and verified their suitability for secondary processing. The present inventors have found that soft wheat flour containing a specific amount of grains having a diameter achieves the above-mentioned purpose, and has completed the present invention.

  That is, the present invention uses soft wheat as a raw material, grains having a particle size of 45 to 150 μm are 80% by mass or more, and grains having a size of 45 to 100 μm are 60% by mass or more, and The present invention relates to a flour composition containing 20% by mass or more of the flour.

  Although the wheat flour of the present invention uses 100% soft wheat as a raw material, it is suitable for secondary processing, in particular, bread making suitability as bread flour, and noodle making as flour for Chinese noodles and instant noodles. Excellent quality and high quality breads, Chinese noodles and instant noodles can be obtained. Moreover, the flour composition of the present invention has the same effect as the flour of the present invention.

First, the flour of the present invention will be described.
If the wheat flour of the present invention is made of soft wheat as a raw material, grains having a particle size of 45 to 150 μm are 80% by mass or more, and grains having a size of 45 to 100 μm are 60% by mass or more. Any particle size distribution can be used, but the particles having a particle size of 45 to 150 μm are preferably 90% by mass or more, and more preferably 95 to 100% by mass. preferable. Moreover, it is preferable that the particle | grains of the magnitude | size of 45-100 micrometers are 70 mass% or more, and it is more preferable that it is 80-100 mass%.
The particle size of the flour was measured by a dry method using a “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. The particle size ratio is a “detection frequency ratio” calculated by analyzing the particle size distribution (see the document “How to Read Microtrack Particle Size Analyzer Measurement Results” attached to the above-mentioned apparatus 9200FRA manufactured by Nikkiso Co., Ltd.) .

  In the present invention, as the mixing ratio of flour having a particle size smaller than the above-mentioned size increases, the secondary processing suitability is impaired, which is not preferable.

  As a method for preparing the wheat flour of the present invention, for example, the wheat flour is repeatedly pulverized by a roll and sieved by sieving, and after collecting the normal wheat flour, the large starch fraction by air classification and A method of removing the small starch fraction as much as possible is mentioned.

Examples of the soft wheat used as a raw material of the flour of the present invention include soft red wheat and soft white wheat. Examples of soft red wheat include ordinary wheat from Japan and soft red winter from the United States (SRW). Examples of soft white wheat include US-made white wheat (WW) and Australian-made Australian standard wheat (ASW).
As the soft wheat, one or more of the same varieties may be used, or one or more different varieties may be used in combination.

  The wheat flour of the present invention preferably has an ash content of 0.33 to 0.55 mass% and a crude protein content of 8.0 to 13.0 mass%, more preferably an ash content of 0.37 to 0.48 mass%. %, And the crude protein is 9.5 to 12.0% by mass.

Next, the flour composition of the present invention will be described.
In the flour composition of the present invention, the flour of the present invention is mixed with normal flour such as strong flour, semi-strong flour, medium flour, thin flour, durum semolina, and the flour content of the present invention is 20% by mass. As described above, it is preferably adjusted to be 30 to 40% by mass.

  In addition to the wheat flour of the present invention and the above-mentioned normal wheat flour, the wheat flour composition of the present invention includes flours such as rye flour, rice flour, corn flour, barley flour; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch Etc. and processed starches such as pregelatinized, etherified, esterified, acetylated, crosslinked, etc .; egg powder; thickener; fats and oils; emulsifiers; inorganic salts such as salt; active gluten; Auxiliary materials usually used for production, Chinese noodle production and instant noodle production can be blended.

  The wheat flour and wheat flour composition of the present invention are particularly suitable as raw materials for breads, Chinese noodles and instant noodles.

  Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Example 1
After milling a raw material consisting of 100% Japanese ordinary wheat (variety: Hokushin) and collecting wheat flour with an ash content of 0.36%, the fine particles of the grain size are removed from the flour by air classification. Obtained flour. This wheat flour was 83% by mass of grains having a particle size of 45 to 150 μm and 65% by mass of grains having a size of 45 to 100 μm. Moreover, the ash content of this wheat flour was 0.44% by mass, and the crude protein was 10.5% by mass.

Example 2
After milling a raw material consisting of 70% by weight of Australian Standard White (ASW) from Australia and 30% by weight of Japanese ordinary wheat (variety: Hokushin), and collecting flour with an ash content of 0.36%, The fine particles were removed by air classification to obtain the flour of the present invention. This flour had 82% by mass of grains having a particle size of 45 to 150 μm and 64% by mass of grains having a size of 45 to 100 μm. Moreover, the ash content of this flour was 0.43% by mass, and the crude protein was 10.3% by mass.

Examples 3-8 and Comparative Examples 1-3
The flour obtained in Examples 1 and 2 was uniformly mixed with wheat flour (“Kaifu” Nisshin Flour Milling Co., Ltd. trade name) at the ratios shown in Table 1 below to prepare flour compositions.

Test example 1
Using the flour obtained in Examples 1 and 2, the flour composition obtained in Examples 3 to 8 and the flour composition obtained in Comparative Examples 1 to 3, breads were produced by the following production methods, respectively. By the following evaluation methods, the breadmaking suitability (mixing resistance and dough extensibility) of these flours and flour compositions, the internal phase and texture of the resulting bread were evaluated. The results are shown in Table 2 below.
[Production method of bread]
Add 2.5 parts by weight of yeast, 0.1 part by weight of yeast food and 36 parts by weight of water to 70 parts by weight of flour or flour composition, and knead for 2 minutes at low speed and then for 1 minute at medium speed to prepare dough ( (Raising temperature 24.0 ° C). The obtained dough is fermented under conditions of a temperature of 27 ° C. and a humidity of 75% for 4 hours to obtain a medium seed dough.
After adding 30 parts by weight of flour or flour composition, 2 parts by weight of salt, 5 parts by weight of sugar, 2 parts by weight of skimmed milk powder and 15 parts by weight of water to this medium seed dough, kneading for 2 minutes at low speed and 2 minutes at medium speed Add 5 parts by weight of shortening and knead for 2 minutes at low speed and 2 minutes at medium speed to obtain the main dough (raised temperature 27.0 ° C.).
The obtained main body dough is allowed to have a floor time for 20 minutes at room temperature, and then divided into 260 g pieces, and then bench time for 20 minutes. Next, this dough was formed into a U-shape and packed in 6 pieces in a 3 斤 shape. After proofing for 50 minutes at a temperature of 38 ° C. and a humidity of 88%, baking was performed for 35 minutes at a temperature of 220 ° C. And get bread.
〔Evaluation methods〕
・ Breadmaking suitability of flour and wheat flour composition About mixing resistance and dough extensibility when producing bread by the above production method, 10 panelists were scored based on the evaluation criteria shown in Table 3 below, and the average value was calculated. It was calculated and used as an evaluation score.
-Inner phase and texture of bread The 10 panelists were scored based on the evaluation criteria shown in Table 3 below, and the average value was calculated to give an evaluation score.

Test example 2
Using the wheat flour obtained in Examples 1 and 2, the flour composition obtained in Examples 3 to 8 and the flour composition obtained in Comparative Examples 1 to 3, Chinese noodles were produced by the following production methods, respectively. The following evaluation methods were used to evaluate the noodle-making suitability of these flours and flour compositions, and the texture and spread of the resulting Chinese noodles. The results are shown in Table 4 below.
[Chinese noodle manufacturing method]
Add 1.5 parts by weight of potassium and 34 parts by weight of water to 100 parts by weight of wheat flour or flour composition, knead for 10 minutes, and then age for 30 minutes to obtain a dough. The obtained dough is rolled by a conventional method to make the final noodle strip thickness 1.5 mm, and then cut into noodle strings with a cutting blade (# 20 square) to obtain raw Chinese noodles.
〔Evaluation methods〕
-Noodle making suitability of wheat flour and wheat flour composition Based on the evaluation criteria shown in Table 5 below, 10 panelists were scored, and the average value was calculated and used as the evaluation score.
-Texture and spread of Chinese noodles The obtained raw Chinese noodles were boiled for 2 minutes and 30 seconds to obtain Chinese noodles. Regarding the texture and spread of the obtained Chinese noodles, 10 panelists were scored based on the evaluation criteria shown in Table 5 below, and the average value was calculated to give an evaluation score.

Test example 3
Using the flour obtained in Examples 1 and 2, the flour composition obtained in Examples 3 to 8 and the flour composition obtained in Comparative Examples 1 to 3, instant Chinese noodles were produced by the following production methods, respectively. And the restorability, texture, and loosening of the noodles were evaluated by the following evaluation methods. The results are shown in Table 6 below.
[Preparation of instant noodles]
70 parts by weight of wheat flour or wheat flour composition and 30 parts by weight of potato starch (“MKK100” manufactured by Matsutani Chemical Co., Ltd.) are uniformly mixed, and 1 part by weight of sodium chloride and 0.25 parts by weight of potassium are dissolved in 36 parts by weight of water. The prepared aqueous solution is added and kneaded for 10 minutes by a conventional method to prepare a dough. The obtained dough is combined and rolled by a conventional method to form a noodle band having a thickness of 1.2 mm, and then cut into noodle strings with a cutting blade (# 18 square). The cut noodle strings are steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at 90 ° C. for 20 minutes to obtain instant Chinese noodles.
〔Evaluation methods〕
-Restorability of instant Chinese noodles, texture and loosening of the noodles 500 ml of boiling water was poured into a container containing 70 g of the obtained instant Chinese noodles, restored for 4 minutes, and powdered Chinese soup was added. Ten panelists scored the restoration property of the noodles and the texture and loosening of the obtained noodles based on the evaluation criteria shown in Table 7 below, and the average value was calculated as an evaluation score.

Claims (4)

  Wheat flour whose raw material is soft wheat, grains having a particle size of 45 to 150 μm are 80% by mass or more, and grains having a size of 45 to 100 μm are 60% by mass or more.   The wheat flour according to claim 1, which is wheat flour for bread, Chinese noodle flour or instant noodle flour.   A wheat flour composition containing 20% by mass or more of the wheat flour according to claim 1. 4. The flour composition according to claim 3, which is a flour composition for breads, a flour composition for Chinese noodles or a flour composition for instant noodles.