TW202128025A - Method for producing heated and ground wheat flour, heated and ground wheat flour, mix for bakery foods and method for producing same - Google Patents

Abstract

The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70 DEG C or higher and/or steam to 100 parts by mass of wheat flour to give a mixture, heating the mixture at an atmospheric temperature of 80-120 DEG C inclusive for 3-60 seconds inclusive, adjusting the temperature of the mixture to 80-100 DEG C inclusive, and then grinding. Also, the present invention pertains to a heated and ground wheat flour having a gelatinization heat of 10-55 inclusive when the gelatinization heat in the untreated state is referred to as 100, having a gluten vitality of 50-90 inclusive when the gluten vitality in the untreated state is referred to as 100, having a particle size distribution wherein the ratio of particles with a particle diameter of 400 [mu]m or less is 90 mass% or more, and having a viscosity of 1-4 Pa.s inclusive when mixed with 500 mass%, relative to the wheat flour, of water at 25 DEG C.

Description

Method for manufacturing crushed heat-treated wheat flour, mixture for crushed and heat-treated wheat flour and baked food, and manufacturing method thereof

The present invention relates to a heat-treated wheat flour used in the manufacture of baked foods such as bread, and a mixture for baked foods using the heat-treated wheat flour.

With the diversification of people's tastes, there are bakery products such as bread and snacks characterized by various flavors and textures on the market. Among them, in recent years, the requirements for a moist or/and soft waxy texture have gradually increased. Various methods have been proposed to impart a moist or/and soft texture to baked foods such as breads and snacks. For example, a method using pregelatinized starch or pregelatinized cereal flour as a raw material has been proposed (Patent Document 1). However, the pre-gelatinized starch or the previous pre-gelatinized cereal flour has the following problems, that is, it makes the dough sticky and deteriorates the workability, and at the same time makes the food texture of the obtained food become sticky. Furthermore, there is a difficulty that the flavor of starch is not as good as wheat flour.

In addition, as a method of making breads with a soft and waxy texture, a soup preparation method is known. This method uses a dough obtained by mixing a part of the raw material wheat flour with hot water and then performing it at a low temperature. The aging for a long time pre-gelatinizes the starch in the wheat flour (Patent Document 2). However, this production method has problems such as the need to control temperature conditions in order to maintain stable quality, and the production takes a long time, and it is particularly difficult to implement it under the conditions of small-scale baking.

Furthermore, Patent Document 3 describes a method for producing pulverized and heat-treated wheat flour, which can produce a baked food that has a moist, soft and waxy texture and is not prone to deterioration over time. The method includes the following steps: To 100 parts by mass of wheat flour, 15 parts by mass or more and 40 parts by mass or less of water are added to obtain a mixture. The mixture is heated at an ambient temperature of 70° C. or more and less than 100° C. for 3 seconds or more and 60 seconds or less, and then pulverized. However, in this method, the pre-gelatinization of the starch in the wheat flour is not sufficient. Therefore, compared with the case of using the processed wheat flour obtained in Patent Document 1 or Patent Document 2, it is more important to obtain bread and the like. There is room for improvement in terms of quality, especially the moist, soft and waxy texture and the suppression of its deterioration over time. Prior art literature Patent literature

Patent Document 1: Japanese Patent Laid-Open No. 2002-253111 Patent Document 2: Japanese Patent Laid-Open No. 2000-262205 Patent Document 3: Japanese Patent Laid-Open No. 2017-35074

The subject of the present invention is to provide a mixture for crushed and heat-treated wheat flour and baked goods, which can produce moist and soft waxy (hereinafter also referred to as "moist and soft waxy") food It is a baked food that has good texture, sufficient fluffy feeling and fine inner texture, and is not prone to deterioration of food texture over time, and has excellent secondary processing properties, which can be efficiently manufactured.

The present invention is a method for producing pulverized and heat-treated wheat flour, which includes the following steps: mixing 100 parts by mass of wheat flour with 20 parts by mass to 55 parts by mass of water and/or steam above 70° C. to obtain a mixture. The mixture is heated at an ambient temperature above and below 120°C for 3 seconds or more and 60 seconds or less so that the temperature of the mixture becomes 80°C or more and 100°C or less, and then pulverized.

In addition, the present invention is a ground heat-treated wheat flour, which has a gelatinization heat of 10 or more and 55 or less when the gelatinization heat of the untreated wheat flour is set to 100. When the untreated gluten activity is set to 100, it has a gluten activity of more than 50 and less than 90, And it has a particle size distribution with a particle size of 400 μm or less accounting for 90% by mass or more, and The viscosity when 500% by mass of water is added to 100% by mass of wheat flour at 25°C is 1 Pa·s or more and 4 Pa·s or less.

Furthermore, the present invention also provides a mixture for baked goods containing the above-mentioned ground and heat-treated wheat flour. In addition, the present invention also provides a method for producing a mixture for bakery products, which is based on 100 parts by mass of the total amount of the above ground heat-treated wheat flour and unheated wheat flour, so that 1 part by mass or more and 40 parts by mass or less of the above The pulverized heat-treated wheat flour is mixed with 60 parts by mass to 99 parts by mass of unheated wheat flour.

Hereinafter, the present invention will be described based on the preferred embodiments of the present invention. In this specification, pulverized and heat-treated wheat flour refers to wheat flour that has been subjected to two treatments: pulverization and heat treatment.

First, the manufacturing method of the pulverized and heat-treated wheat flour of the present invention will be described. The method for producing pulverized and heat-treated wheat flour of the present invention includes the following steps: mixing 100 parts by mass of wheat flour with 20 parts by mass to 55 parts by mass of water and/or steam at 70°C or higher to obtain a mixture. The mixture is heated at an ambient temperature below °C for 3 seconds or more and 60 seconds or less so that the temperature of the mixture becomes 80 °C or more and 100 °C or less, and then pulverized.

One of the characteristics of the method for producing pulverized and heat-treated wheat flour of the present invention is to mix water and/or steam heated to a predetermined temperature or higher with wheat flour to obtain a mixture, and heat-treat the mixture. Hereinafter, the process of mixing water and/or water vapor with wheat flour to obtain a mixture is also referred to as mixing treatment. For example, although Patent Document 3 describes heating a mixture of water and wheat flour, it does not describe heating water mixed with wheat flour in advance. On the other hand, in the present invention, a mixture obtained by mixing water and/or water vapor heated to a predetermined temperature or higher with wheat flour is subjected to heat treatment, thereby comparing with the mixture with unheated water In terms of circumstances, it has the advantage of significantly promoting the pre-gelatinization of starch in wheat flour. Specifically, the water added to the wheat flour is heated to 70°C or higher, preferably 75°C or higher, and more preferably 80°C or higher. By setting the water temperature of the water mixed with the wheat flour to be above 70°C, the starch in the wheat flour is fully pre-gelatinized, and the moist, soft and waxy texture of the baked goods is excellent, and the changes in the texture over time are also obtained. inhibition. The water temperature mentioned in this manual refers to the water temperature under normal pressure, and the upper limit is usually 100°C.

In the present invention, when water vapor is used as the water added to wheat flour, the gelatinization and gelatinization of starch bring about moist and waxy food texture or suppression of changes in food texture over time, etc. The temperature of the water vapor is, for example, preferably 100°C or higher and 150°C or lower, more preferably 110°C or higher and 130°C or lower.

In the mixing process, the mixture of wheat flour, water and/or steam does not need to be a homogeneous mixture, as long as it is in a mixed state. In addition, in this specification, in order to obtain a mixture of wheat flour, water and/or steam, the treatment of mixing wheat flour with water and/or steam does not require operations for homogenization such as stirring. However, the present invention does not exclude homogenization treatment such as stirring when obtaining a mixture of wheat flour, water and/or steam, and the homogenization treatment can be appropriately performed according to the required use or quality of the ground heat-treated wheat flour. The mixture of wheat flour and water and/or steam can be obtained by adding water and/or steam to wheat flour, and it can also be obtained by adding wheat flour to water and/or steam. In terms of simplicity, adding water and/or steam to wheat flour is advantageous.

Regarding the method for producing pulverized and heat-treated wheat flour of the present invention, in the above-mentioned mixing treatment, the amount of water and/or steam mixed with the wheat flour is a predetermined amount. Regarding the amount of water and/or steam, when only water is added to water and/or steam, it is the amount of water, when only steam is added, it is the amount of water vapor, when adding water and steam In the case of the situation, it is the sum of the two. Regarding the amount of water and/or steam mixed with wheat flour, 20 parts by mass or more and 55 parts by mass or less are required with respect to 100 parts by mass of wheat flour. By setting the amount of water added to 20 parts by mass or more, the pregelatinization of the starch in the wheat flour can be fully carried out, and a good moist, soft, waxy texture can be obtained, and the texture will continue over time. On the other hand, by setting the amount of water added to 55 parts by mass or less, there is an advantage that the reduction in stickiness during bread making due to the deterioration of the protein in the wheat flour due to heat can be suppressed, and the workability is excellent. Relative to 100 parts by mass of wheat flour, the amount of water and/or water vapor mixed with the wheat flour is preferably 23 parts by mass or more and 50 parts by mass or less, more preferably 23 parts by mass or more and less than 50 parts by mass, particularly preferably 25 parts by mass or more and 45 parts by mass or less.

The water and/or water vapor (hereinafter, sometimes referred to as "moisture") mixed with wheat flour may be only water or only water vapor. In terms of making starch more homogeneously gelatinized, it is more It is better to contain water. When using water and steam in combination, in terms of starch gelatinization, the ratio of water in the total amount of the two is preferably 50% by mass or more and 95% by mass or less, more preferably 65% by mass or more and 90% by mass. Less than mass%. Furthermore, a specific amount of water vapor can be obtained by making all the amount of water into water vapor.

As mentioned above, the mixture of water and/or water vapor at a predetermined temperature and wheat flour is heated at an ambient temperature of 80°C or more and 120°C or less for 3 seconds or more and 60 seconds or less (hereinafter, this treatment is also referred to as "Heat treatment"). The "ambient temperature" mentioned here refers to the temperature of the space surrounding the mixture (wheat flour) as the object to be heated, not the temperature of the object itself (temperature of the mixture). By making the ambient temperature above 80°C and the heating time above 3 seconds, it is easy to set the temperature of the mixture to above 80°C, so that the pre-gelatinization of the starch in the wheat flour is easily carried out. In addition, by setting the ambient temperature to 120°C or less and the heating time to 60 seconds or less, it is easy to set the temperature of the mixture to 100°C or less. In these respects, the heating time is preferably 4 seconds or more and 30 seconds or less. In addition, the ambient temperature is preferably 92°C or higher and 110°C or lower. Furthermore, in the present invention, the mixing of wheat flour and water may be carried out simultaneously with heating, or heating may be carried out after mixing. For example, by separately putting wheat flour and water into a container that has previously heated the internal environment, the wheat flour and water can be mixed while heating. In this case, the time when the heating starts is the time when the wheat flour and water are put into the container.

One of the characteristics of the pulverized and heat-treated wheat flour production method of the present invention is that the temperature of the mixture during the heat treatment is 80°C or more and 100°C or less. By making the temperature of the mixture above 80°C, the pre-gelatinization of the starch in the wheat flour can be fully carried out, so that a good moist, soft and waxy texture can be obtained. In addition, by making the temperature of the mixture 100°C or less, it is possible to obtain a baked food that is not only moist, soft and waxy, but also excellent in workability, appearance (volume), and internal texture. In these respects, the temperature of the mixture is preferably 83°C or higher and 98°C or lower, more preferably 85°C or higher and 95°C or lower. In the method for producing pulverized and heat-treated wheat flour of the present invention, the temperature of the mixture only needs to reach 80°C or more and 100°C or less in one heat treatment. For example, the temperature of the mixture can be measured when the heat treatment is completed. As mentioned above, as long as it reaches 80°C or more and 100°C or less during the heat treatment, the temperature of the mixture after the heat treatment can also be 80°C or more and 100°C or less. Out of scope. In order to keep the temperature of the mixture within the above-mentioned range, the following operations are sufficient: set the temperature and amount of water mixed with wheat flour by the above-mentioned mixing process within the above-mentioned range, and adjust from the time the wheat flour and water are mixed to the beginning The time at the time of the heating treatment is further adjusted so that the ambient temperature and heating time during the heating treatment are within the above-mentioned range. In order to keep the temperature of the mixture at the completion of heating within the following range, it is preferable to continuously perform mixing and heating treatment of wheat flour and water at a predetermined temperature. The term "continuously" refers to, for example, mixing wheat flour with moisture at a predetermined temperature and then starting heating within a few seconds, including the aforementioned situation where the wheat flour and moisture are separately put into a container that has previously heated the internal environment. Furthermore, when measuring the temperature of the above-mentioned mixture in a heat treatment device, for example, during the heat treatment, a device that uses an internal extruder to transfer the contents from the inlet to the outlet in the container while heating is used. At the time, the temperature of the mixture can be set to the temperature of the mixture at the outlet.

The heat treatment of the present invention is not particularly limited, and can be implemented using a known heating device, preferably a device that adds water and/or steam for heating treatment to gelatinize starch in wheat flour. The heat treatment can be performed using a known heating device such as an autoclave and a steam oven. As an example of the heat treatment of the present invention, the following treatment can be cited: the wheat flour and water and/or steam are sealed in a closed container that can be heated with an aluminum bag or the like or a heating jacket, and then heated under pressure. . Before introducing the wheat flour and water and/or steam, the internal environment of the closed container can also be preheated to the desired temperature. In addition, a mechanism for stirring may be appropriately provided inside the airtight container. In addition, pressurization can be achieved by heated water vapor in a closed container. In addition, as another example of the heat treatment of the present invention, the following treatment can be cited: introducing wheat flour and water into a closed container, stirring the mixture as necessary, while at the same time as the introduction or before or after the introduction (preferably In order to introduce saturated water vapor into the container at the same time as the introduction or before the introduction) to heat under pressure (the amount of saturated water vapor at this time is included in the amount of water vapor added to the wheat flour) . These treatments can be implemented using a single-shaft or twin-shaft extruder, for example. In these cases, the water vapor introduced into the container is in direct contact with the wheat flour, so this treatment is a heat treatment in which the water vapor directly contacts the wheat flour.

Regarding the wheat flour used as the raw material of the pulverized and heat-treated wheat flour of the present invention, for example, high-gluten flour, high-gluten flour, all-purpose flour, low-gluten flour, duran wheat flour, etc. may be used. One type or a combination of two or more of these types can be used. In particular, as the raw material of the pulverized heat-treated wheat flour of the present invention, wheat flour obtained by milling domestically produced (produced in Japan) wheat (hereinafter also referred to as "wheat flour of Japanese produced wheat") is preferred. Comparing the appetite evaluation of the following Examples 21 to 23 and other examples, it can be seen that the present invention uses wheat flour made in Japan as a raw material, and the moist, soft and waxy appetite is particularly excellent. The quality of wheat will change greatly due to the influence of the cultivation soil or climate. Even the same variety of wheat has different quality depending on the place of production. It is believed that the above evaluation results are different due to the difference in quality between wheat produced in Japan and wheat produced in countries other than Japan.

As the wheat used as the raw material for the wheat flour of Japanese wheat used in the present invention, existing Japanese wheat varieties and wheat varieties derived from these varieties can be used (by improving the existing Japanese wheat varieties Bred wheat varieties) both. In the present invention, one type of wheat flour of Japanese wheat which uses wheat varieties selected from the group consisting of existing Japanese wheat varieties and their derivative varieties as raw materials may be used alone, or two or more types may be used in combination.

As the above-mentioned existing wheat varieties produced in Japan, the following varieties can be exemplified as wheat varieties registered in Japan so far. Aoba no Love, Akitakko, Abukumawase, Ayamitsu, Iwai Daji, Kitakami Wheat, Kitasachiho, Northern Incense, Kitahohami, Kitamoe, Kinuiroha, Kinuazuma, Kinuiroha, Kinuazuma, Kinuhiro, Koyukikomugi, Satonosora, Sanuki Dream 2000, Sanuki's Dream 2009, Shunnyou, Egret Wheat, White Root Wheat, Platinum Wheat, Seto Splendid, Daisetsu Wheat, Takunekomugi, Double 8, Zhuquan, Chikugo Izumi, Chikushi W2, Chihokukomugi, Turukichi, Turupikari, Southern Wheat, Occidental Fragrance, Nishihobo, Nenorigoshi, Nebarigoshi, Huamantian, Haruibu, Chunhuang, Haruhinode, Chunfeng, Hareibuki, Hareyutaka, Bandong early life, Fuusetu, Fukuakari, Fuqingxiang, Fukuharuka, Fukuhonoka, Kitajin, Horoshirikomugi, Q-Bomb Princess, Xueli, Yukiharuka, Yumeakari, Yumeasahi, Mengxiang, Menghuang, Mengsifang, Yumeseiki, Mengli, Galaxy Power, Xiangyu 21, Spring Glory, Spring Love, Nagasaki W2, Tokai 103, Tokai No. 104, Dongshan No. 42, Nonglin No. 61, Fukui Prefecture No. 3, Tone No. 3, Dabure No. 8, Nanfangzhixiang.

In terms of variety characteristics and milling ability, Japanese wheat varieties are mainly divided into low-gluten (sometimes also called "low-gluten flour"), medium-gluten (sometimes also called "medium-gluten flour") or high-gluten wheat. Gluten (sometimes called "high-gluten flour"). The wheat used as the raw material of the wheat flour of Japanese wheat used in the present invention is preferably a medium-gluten line or a high-gluten line. The high-gluten wheat flour of Japanese wheat varieties usually has a protein content of 10.5-14% by mass, and the medium-gluten wheat flour of Japanese-produced wheat varieties usually has a protein content of 8.0-10.5% by mass. The protein content mentioned here can be determined as the total crude protein content in the following gluten activity measurement. Among the above-mentioned Japanese wheat varieties, as suitable for the users of the present invention, in terms of easy accessibility or imparting a good texture of moist, soft waxy to the obtained baked food, it is preferably selected from the group consisting of Mengli and Chunfeng , Spring Love, Kitahonami, Chikugo Izumi, or at least one of these varieties. Among the varieties of wheat grown in Japan in 2016, Kitahobo accounted for 43% of the total domestic planting area in Japan, Harunoi accounted for 6%, Yumiki accounted for 6%, and Chikugo Izumi accounted for 6%. These are the best wheat varieties in Japan. Representative varieties.

In terms of improving the above-mentioned food texture, in the wheat flour used as the raw material of the pulverized heat-treated wheat flour in the present invention, the ratio of wheat flour of Japanese wheat varieties is preferably 30% by mass or more, more preferably 50% by mass or more, More preferably, it is 70% by mass or more, and it may be 100% by mass. Moreover, even when wheat flour produced in a country other than Japan is used as the raw material for the crushed heat-treated wheat flour, the wheat flour produced in a country other than Japan is preferably medium-gluten or high-gluten wheat flour . The high-gluten wheat flour of wheat varieties produced in countries other than Japan usually has a protein content of 10.5 to 14% by mass, and the medium-gluten wheat flour of wheat varieties produced in countries other than Japan usually has a protein content of 8.0 to 10.5% by mass.

In the method for producing pulverized heat-treated wheat flour of the present invention, a mixture containing wheat flour and warmed water is heat-treated as described above, and then the obtained heat-treated wheat flour is pulverized. In the present invention, it is preferable to pulverize the heated mixture without going through the granulation step after the heat treatment. The granulation step refers to the step of making the heated mixture into particles to form dough particles. As an example of a granulation step, a granulation step using an extrusion granulator, a mixing granulator, etc. can be mentioned. In addition, the following steps can be cited: after the heated mixture is stretched with two rollers, the stretched dough is cut to granulate, or, in the case of using a kneader during the above heat treatment, the The mixture extruded by the kneader is cut into smaller sizes and pelletized. As the particle diameter of the dough particles, 1 mm to 50 mm can be cited, preferably 5 mm to 20 mm. In the present invention, by pulverizing the heated mixture without going through the granulation step, it has the advantages of shortening the manufacturing time or saving the space of the manufacturing equipment.

When the heat-treated wheat flour obtained by heat treatment is pulverized, the method of pulverization treatment is not particularly limited, and well-known methods can be used, for example: roller pulverization, impact pulverization, jet pulverization, pin mill type For pulverization, among them, pin mill type pulverization or jet type pulverization is suitable. Regarding the pulverization, it is preferably pulverized to the particle size of the pulverized heat-treated wheat flour of the present invention as described below, specifically, a particle size with a ratio of particles of 400 μm or less accounting for 90% by mass or more, more preferably 91.5% by mass or more, and It is preferably 93% by mass or more.

Furthermore, in the present invention, the heat-treated wheat flour may be dried before being pulverized. As described above, the heat-treated wheat flour is usually in a wet state, and therefore, by drying before pulverization, the pulverization treatment can be performed more satisfactorily. The drying treatment can be carried out by known methods such as shelf drying, hot air drying, fluidized bed drying, and the like. Moreover, it is also possible to dry at the same time as crushing. In addition, when drying of the heat-treated wheat flour is not performed before pulverization, it is preferable to dry after pulverization to improve storage properties. In terms of shortening the drying time or the workability when using heat-treated powder to make bread, the drying temperature during drying is preferably more than 100°C and 170°C or less, more preferably 105°C or more and 170°C or less, especially Above 120°C and below 150°C.

Next, the pulverized and heat-treated wheat flour of the present invention will be described. The pulverized heat-treated wheat flour of the present invention has a gelatinization heat of 10 or more and 55 or less when the untreated gelatinization heat is set to 100, and when the untreated gluten activity is set to 100, it has a gelatinization heat of 50 or more and 90 The following gluten activity, and the particle size distribution with a particle size of less than 400 μm accounting for 90% by mass or more, and the viscosity when 500% by mass of water is added to 100% by mass of wheat flour at 25°C is 1 Pa·s or more 4 Pa·s or less.

The pulverized heat-treated wheat flour of the present invention has excellent water absorption and swelling properties because the heat of gelatinization is 55 or less, and the soft and waxy texture becomes good when preparing breads. On the other hand, when the heat of gelatinization is 10 or more, when preparing breads, not only the stickiness of the dough is suppressed, the moist, soft and waxy texture becomes better, and the workability is also improved. In these respects, the heat of gelatinization is preferably 13 or more and 50 or less, and more preferably 15 or more and 47 or less.

When the heat of pulverization and heat treatment of the wheat flour of the present invention is set to 100 when the gelatinization heat is not processed, the gluten activity is 90 or less, whereby the obtained baked food can have a good texture of moist and soft waxy. When the heat of gelatinization in the untreated state is set to 100, the gluten activity is 50 or more, so that, for example, the bread obtained by using the wheat flour not only becomes bulky, the inner structure becomes fine, but also moist and soft. The food feel becomes better. From this viewpoint, the gluten activity is preferably 55 or more and 85 or less, more preferably 60 or more and 80 or less.

The pulverized heat-treated wheat flour of the present invention improves the water absorption and swelling properties of the wheat flour because the viscosity is 1 Pa·s or more. For example, when the wheat flour is used to prepare bread, it has an excellent soft and waxy texture. In addition, with the above-mentioned viscosity of 4 Pa·s or less, not only the disintegration of starch granules can be inhibited to make the dough non-sticky, and the water separation can be delayed to increase the volume after baking, but also a delicate inner tissue can be obtained, and it is moist and soft. The glutinous taste is excellent. On the other hand, from these viewpoints, the above-mentioned viscosity of the pulverized and heat-treated wheat flour of the present invention is preferably 1.1 Pa·s or more and 3.7 Pa·s or less, and more preferably 1.2 Pa·s or more and 3.5 Pa·s or less.

The proportion of particles with a particle size of 400 μm or less in the pulverized heat-treated wheat flour of the present invention accounts for more than 90% by mass. For example, when preparing bread dough, the wheat flour will quickly dissolve in water and the dough will not be sticky. In addition, the food feel after baking is excellent, and the texture can be suppressed. In these respects, the particles with a particle size of 400 μm or less in the pulverized and heat-treated wheat flour of the present invention are more preferably 91.5% by mass or more, and more preferably 93% by mass or more.

The above-mentioned pulverized and heat-treated wheat flour whose heat of gelatinization, gluten activity, particle size, and viscosity are within the above-mentioned ranges can be suitably produced by the above-mentioned method for producing pulverized and heat-treated wheat flour of the present invention.

In the present invention, the heat of gelatinization, gluten activity, particle size and viscosity are measured as follows. Hereinafter, untreated flour refers to wheat flour before heat treatment obtained by pulverizing wheat of the same brand as the crushed heat-treated wheat flour used as the measurement target. "Determination of Gelatinization Heat" Using a differential scanning calorimeter (manufactured by Seiko Co., Ltd.), the aluminum capsule containing 4 times the dry mass of the crushed heat-treated wheat flour is added to the aluminum capsule with the same amount of distilled water as the dry mass of the crushed heat-treated wheat flour. For comparison and control, the temperature was increased from 25°C to 140°C at a rate of 5°C per minute, and the difference in endothermic energy with the control group was measured. And the heat of gelatinization per 1 g of dry wheat flour (J/g) represents the endothermic energy generated during gelatinization. The relative value of the gelatinization heat obtained in the above manner when the gelatinization heat of the untreated flour is set to 100 is used as the gelatinization heat of the pulverized heat-treated wheat flour.

"Determination of Gluten Activity" (1) Determination of soluble crude protein content of wheat flour: (a) Accurately weigh 2 g of the sample (wheat flour) and put it into a 100 mL beaker. (b) Add 40 mL of 0.05 equivalent acetic acid to the above beaker, and stir at room temperature for 60 minutes to prepare a suspension. (c) The suspension obtained in (b) above was transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, filtered with filter paper, and the filtrate was recovered. (d) Wash the beaker used above with 40 mL of 0.05 equivalent acetic acid, transfer the washing liquid to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, filter with filter paper, and recover the filtrate. (e) Set the volume of the filtrate recovered by the above (c) and (d) to 100 mL. (f) Use a full pipette to add 25 mL of the liquid obtained in (e) above into the Kjeldahl tube of KJELTEC AUTO SYSTEM manufactured by TECATOR (Sweden), and add 1 piece of decomposition accelerator ( "KJELTABS-C" manufactured by Japan General Co., Ltd.; potassium sulfate: copper sulfate = 9:1 (mass ratio) and 15 mL of concentrated sulfuric acid. (g) Use the KJELTEC decomposition furnace (DIGESTION SYSTEM 20 1015 type) assembled in the above-mentioned KJELTEC AUTO SYSTEM to carry out decomposition treatment for 1 hour at scale 4, and then automatically carry out decomposition treatment for 1 hour at scale 9 or 10. After the decomposition treatment, the KJELTEC distillation titration system (KJELTEC AUTO 1030 type) assembled in the same KJELTEC AUTO SYSTEM is used continuously and automatically to distill and titrate the liquid that has undergone the decomposition treatment (using 0.1 equivalent sulfuric acid during titration), by The soluble crude protein content of the sample (wheat flour) was obtained from the following formula. (Number 1) Soluble crude protein content (%) = 0.14×(T－B)×F×N×(100/S)×(1/25) Where T = the amount of sulfuric acid with 0.1 equivalent concentration required for titration (mL) B = The amount of sulfuric acid with 0.1 equivalent concentration required for the titration of the blank group (mL) F = the strength value of 0.1 equivalent concentration of sulfuric acid used for titration (determined at the time of use or use a commercially available product with a strength value) N = Nitrogen protein conversion factor (5.70) S = the weight of the sample (g)

(2) Determination of the total crude protein content of wheat flour: (a) Accurately weigh 0.5 g of the sample (wheat flour) and put it into the KJELTEC AUTO SYSTEM manufactured by TECATOR, which is the same as the user in (1) above, and add 1 piece of the same as the above (1) (f) The same decomposition accelerator and 5 mL of concentrated sulfuric acid used by the user. (b) Use the same KJELTEC decomposing furnace of the KJELTEC AUTO SYSTEM as the user in (1) above, and carry out the decomposition treatment for 1 hour with a scale of 9 or 10. KJELTEC AUTO SYSTEM uses the same KJELTEC distillation titration system as the one used in (1) above. Distills and titrates the above-mentioned decomposed liquid (using 0.1 equivalent sulfuric acid for the titration), and calculates it by the following formula The total crude protein content of the sample (wheat flour). (Number 2) Total crude protein content (%)=(0.14×T×F×N)/S Where T = the amount of sulfuric acid with 0.1 equivalent concentration required for titration (mL) F = the strength value of sulfuric acid of 0.1 equivalent concentration used for titration (determined at the time of use) N = Nitrogen protein conversion factor (5.70) S = the weight of the sample (g)

(3) Calculation of gluten activity: Based on the soluble crude protein content of the sample (wheat flour) obtained by the above (1) and the total crude protein content of the sample (wheat flour) obtained by the above (2), by the following number Calculate the gluten activity of the sample (wheat flour). The relative value of the gluten activity obtained by the above method when the value of the untreated flour is set to 100 is taken as the gluten activity of the crushed heat-treated wheat flour. (Number 3) Gluten activity (%) = (soluble crude protein content/total crude protein content)×100

"Determination of Viscosity" (1) Preparation of batter Into a bowl (manufactured by HOBART), 500 mL of 25°C water was poured, and 100 g of crushed and heat-treated wheat flour (moisture content in the range of 8.0% by mass to 15.0% by mass) was added to it. Stir appropriately with a whisk (manufactured by HOBART), and after mixing wheat flour and water, stir with a mixer (manufactured by HOBART), the first stirring is 30 seconds, and the second stirring is 240 seconds. (2) Measuring method Use a BM type viscometer to measure the viscosity at 25°C after 10 minutes of mixing with the mixer.

"Determination of particle size" Use a test sieve with a mesh of 400 μm to manually sieve 500 g of wheat flour for 60 seconds. Measure the weight of the wheat flour remaining on the test sieve and divide it by 500 g. The room temperature during the measurement was set to 25°C, and the humidity was set to 70°C. The moisture content of the wheat flour at the time of the particle size measurement is set within the range of 8.0% by mass to 15.0% by mass. The moisture content can be measured by the heating and drying method.

The pulverized and heat-treated wheat flour of the present invention can be used for various food applications after secondary processing, and as a representative application, baked foods can be cited. The baked food mentioned in the present invention refers to the food obtained by the following method, namely, using cereal flour as the main raw material, and adding yeast or expanding agent, water, salt, sugar and other side materials as necessary to obtain fermented or unfermented For the dough, heat treatment such as baking, steaming, and frying on the dough. Examples of baked goods to which the present invention can be applied include breads and snacks. Examples of breads include toast bread, French bread, round bread, spindle bread, croissant, pizza, and the like. Examples of confectionery include donuts, dorayaki, sponge cake, cream cake, pancake (hotcake), pancake (pancake), pancake, cookie, etc.

The pulverized and heat-treated wheat flour of the present invention can be used as a raw material for baking food mixtures. The mixture for bakery products of the present invention contains the pulverized and heat-treated wheat flour obtained by the method for producing pulverized and heat-treated wheat flour of the present invention or the pulverized and heat-treated wheat flour of the present invention. The inventors found that by using the crushed and heat-treated wheat flour obtained by the method for producing crushed and heat-treated wheat flour of the present invention or the crushed and heat-treated wheat flour of the present invention, a moist, soft and waxy texture, sufficient fluffy and fineness can be obtained. Baked foods that are internally organized and are not prone to deterioration of food texture over time. However, the pulverized and heat-treated wheat flour obtained by the manufacturing method of the pulverized and heat-treated wheat flour of the present invention has various physical properties or characteristics. To clarify all the physical properties or characteristics and file a patent application, it is necessary to start with the development of a specific method of physical properties. Long-term research is required, and it is practically impossible in the food field where the product life is short. Therefore, in the present application, the composition containing the pulverized and heat-treated wheat flour obtained by the method of producing the pulverized and heat-treated wheat flour of the present invention is defined as a composition for baking food. As mentioned above, there are the following situations: in addition to the content described in this specification at the time of application, it is impossible to directly specify the object by its structure or characteristics, or it is not practical at all.

In terms of ease of making workability, food texture, appearance, and inner texture good, the baked food mixture of the present invention preferably contains the pulverization heat treatment obtained by the pulverization heat treatment wheat flour manufacturing method of the present invention. In addition to the wheat flour or the ground heat-treated wheat flour of the present invention, it also contains unheated wheat flour. As unheated wheat flour, untreated wheat flour without heat treatment can be used, for example, high-gluten flour, high-gluten flour, all-in-gluten flour, low-gluten flour, duran wheat flour, etc. can be used alone. One of them or a combination of two or more. For unheated wheat flour, wheat flour made from either wheat produced in countries other than Japan and wheat produced in Japan can be used. In particular, when using wheat flour from Japanese wheat as the raw material for pulverizing heat-treated wheat flour, as unheated wheat flour, in terms of easy accessibility, it is preferable to use those produced in countries other than Japan. Wheat flour made from wheat.

When the baking food mixture of the present invention contains unheated wheat flour, the blending amount of the ground heat-treated wheat flour is based on the total 100 parts by mass of the ground heat-treated wheat flour and the unheated wheat flour, preferably 1 More than 40 parts by mass and less than 40 parts by mass. By setting the blending amount of the pulverized heat-treated wheat flour to 1 part by mass or more, it is easier to obtain the effect of improving the texture of baked goods. By setting the blending amount of the pulverized heat-treated wheat flour to 40 parts by mass or less, the production of snacks and breads becomes good. From these viewpoints, the blending amount of the ground heat-treated wheat flour in the mixture for bakery food is based on the total 100 parts by mass of the ground heat-treated wheat flour and the unheated wheat flour, and the blending amount of the ground heat-treated wheat flour is more preferably 5 parts by mass or more and 40 parts by mass or less, more preferably 10 parts by mass or more and 40 parts by mass or less.

In the baking food mixture of the present invention, in terms of the effect of improving workability, food texture, appearance, and inner texture, the blending amount of unheated wheat flour is used for crushing heat-treated wheat flour and unheated wheat flour. In the total 100 parts by mass of the heat-treated wheat flour, it is preferably 60 parts by mass or more and 99 parts by mass or less, more preferably 65 parts by mass or more and 95 parts by mass or less, and still more preferably 70 parts by mass or more and 90 parts by mass or less. Furthermore, the ratio of the total amount of the pulverized heat-treated wheat flour and the unheated wheat flour in the baked food mixture is preferably 50% by mass or more, more preferably 55% by mass or more, and particularly preferably 60% by mass or more. In particular, in terms of the effect of improving workability, food texture, appearance, and inner texture, the above-mentioned amount is preferable for general bread use.

The baking food mixture may also contain other ingredients other than the above-mentioned crushed and heat-treated wheat flour and unheated wheat flour. Examples include: rye flour, barley flour, buckwheat flour, rice flour, soybean flour, corn flour and other wheat flour other than wheat flour; potato starch, corn starch, waxy starch, wheat starch, and pre-gelatinization of these starches Modified starch obtained by treatments such as, etherification, esterification, crosslinking, acidification, etc.; sodium bicarbonate, fermented powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride and other expanding agents or yeast; salad oil and other fats and oils; sugar And other sugars; whole eggs, egg whites, egg yolks and other eggs; milk, skimmed milk powder, butter and other dairy products; salt and other salts; emulsifiers, tackifiers, sour materials, spices, spices, coloring materials, juices, fruits, Vitamins etc. can be used alone or in combination of two or more. These other ingredients can be mixed together during the mixing of crushed heat-treated wheat flour and unheated wheat flour, or pre-mixed with one of crushed heat-treated wheat flour and unheated wheat flour, or in crushing Heat-treated wheat flour and unheated wheat flour are mixed before mixing.

The present invention has been described above based on the preferred embodiments of the present invention, but the preferred configurations described in the above or following embodiments may be combined with any other preferred configurations described above or below. Furthermore, with regard to the preferred configuration mentioned here, regardless of the degree of further preferred, particularly preferred, etc., any degree of configuration can be combined with any other degree of configuration. [Example]

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

(Examples 1-23, Comparative Examples 1-8) The airtight container equipped with the heating jacket and the single-screw extruder was brought to the ambient temperature described in Table 1 in advance. Specifically, a heating jacket using steam as a heat source is used to heat the airtight container from the outside, so that the ambient temperature in the container reaches the temperature described in Table 1. After that, wheat flour obtained by milling wheat of the varieties and brands listed in Table 1 was prepared. Prepare the water and steam heated to the specified temperature in Table 1 according to the amount listed in Table 1. Put wheat flour, the above-mentioned heated water and/or steam into the above-mentioned airtight container and mix them, and heat the airtight container at the above-mentioned predetermined ambient temperature for the time specified in Table 1 and then self-close it. The container is discharged. The temperature of the mixture when the heating is completed (the temperature of the mixture at the outlet of the closed container) is the temperature shown in Table 1. After drying the heat-treated mixture at 130°C without going through the granulation step, the heat-treated mixture is pulverized with a pin mill to obtain the particle size in Table 1, and the mixture is recovered The particles are used as pulverized heat-treated wheat flour. The particle size of the obtained crushed and heat-treated wheat flour was determined by the above methods, the gelatinization heat (gelatinization heat ratio) when the untreated gelatinization heat was set to 100, and the gluten activity when the untreated gluten was set to The gluten activity at 100 hours (gluten activity ratio), the viscosity when 500% by mass of water is added to 100% by mass of wheat flour at 25°C. Furthermore, the inside of the container is heated under pressure by the water and steam used above.

(Comparative Example 9) The heat-treated wheat flour was obtained in the same manner as in Example 18, except that the pulverization after heat treatment was not performed. The particle size was measured by the above method, and the heat of gelatinization without treatment was set to the heat of gelatinization at 100 hours. (Gelatinization heat ratio), the gluten activity when untreated is set to 100 (gluten activity ratio), and the viscosity when 500% by mass of water is added to 100% by mass of wheat flour at 25°C.

(Comparative Example 10) The wheat flour obtained by pulverizing the wheat of the varieties described in Table 1 is directly pulverized with a pin mill, and the particle size is measured by the above-mentioned method. Heat ratio), the gluten activity when untreated is set to the gluten activity at 100 (gluten activity ratio), and the viscosity when 500% by mass of water is added to 100% by mass of wheat flour at 25°C.

(Test Example 1) Using the ground heat-treated wheat flour of Examples 1 to 23, Comparative Examples 1 to 8, and the processed wheat flour of Comparative Examples 9 and 10, toast bread as a kind of baked food was produced by the following method. After the obtained toast bread was allowed to stand at room temperature (25°C) for 1 day, 10 professional panelists were asked to evaluate the texture and appearance of the obtained toast bread according to the following evaluation criteria. In addition, 10 professional inspectors were asked to evaluate the workability of the toast bread and the texture of the toast bread obtained after standing at room temperature (25°C) for 3 days according to the following evaluation criteria. And evaluate it. Table 1 shows the average value of the evaluation scores of each functional inspector.

(How to make toast bread) Add the following ingredients to the mixing bowl of a commercially available bread-making mixer (5DM-03-r model universal mixer manufactured by DALTON Co., Ltd.): 320 g of wheat flour obtained by milling 1CW of wheat for evaluation Objects: crushed heat-treated wheat flour or processed wheat flour 80 g, salt 8 g, sugar 32 g, raw yeast ("Oriental Yeast" manufactured by Japan Oriental Yeast Industry) 9.2 g, yeast food ("C Yeast" manufactured by Japan Oriental Yeast Industry) Food") 0.4 g and an appropriate amount of water, and implement the mixing step to prepare bread dough. Specifically, after mixing at a low speed for 4 minutes, mixing at a high speed for 2 minutes, 16 g of fats and oils were added and mixing at a low speed for 4 minutes, and then kneading at a high speed for 1 minute (kneading temperature 27°C). The bread dough obtained in the above manner was fermented at a temperature of 27°C and a relative humidity of 75% for 1 hour, then divided into 450 g and kneaded into a dough. After being fermented for 30 minutes, the bread dough was kneaded into a stick shape. Fill toast bread molds. Then, the final fermentation is performed for 60 minutes (under an environment with a temperature of 38°C and a relative humidity of 85%), and then baked at a temperature of 200°C for 30 minutes to obtain toast bread.

(Evaluation criteria for workability when making toast bread) 5 points: The bread dough is not sticky in all the steps of making toast bread, and the secondary processing suitability is good. 4 points: The bread dough is sticky in some steps of making toast bread, but it does not affect the secondary processing. 3 points: The bread dough is sticky in all the steps of making toast bread, but it does not affect the secondary processing. 2 points: Bread dough is sticky in all the steps of making toast bread. Unless special attention is paid to the operation of bread dough, it is difficult to perform secondary processing. 1 point: The bread dough is severely sticky in all the steps of making toast bread, and it is difficult to perform secondary processing.

(Evaluation criteria for the texture of toast bread) 5 points: It has a moist, soft and waxy texture on the whole, and the taste and texture are good. 4 points: Although there is a lack of moistness or softness locally, it has a moist and soft texture as a whole, and there is no problem with the taste and texture. 3 points: A little moistness or soft waxy feeling can be felt. 2 points: The overall feeling is less moist or soft, and the parts are relatively dry. 1 point: The overall taste is too soft or dry, and the taste and taste are poor.

(Assessment criteria for the appearance (volume) of toast bread) 5 points: The volume is very large and good. 4 points: The volume is large and good. 3 points: The volume is slightly larger. 2 points: Slightly small and poor. 1 point: The volume is small and bad.

(Assessment criteria for internal organization of toast bread) 5 points: The inner structure is very delicate and good. 4 points: The inner structure is more delicate and good. 3 points: The inner structure is slightly delicate. 2 points: The inner structure is slightly rough and poor. 1 point: The internal structure is rough and poor.

[Table 1] Wheat brand Blending of the mixture Heat treatment Ratio of particle size below 400 μm (mass%) Gelatinization heat ratio Gluten activity ratio Viscosity (Pa・s) Workability Appetite Appearance volume Internal organization Changes over time (eating feeling) Wheat flour (parts by mass) Water (parts by mass) Water temperature (℃) Water vapor (parts by mass) Water vapor temperature (℃) Environment temperature (℃) Processing time (seconds) Product temperature (℃) Comparative example 1 Kita Suibo 100 10 80 5 110 100 20 82 98.7 57 88 0.5 4.8 2.6 4.7 4.4 2.8 Example 1 Kita Suibo 100 17 80 5 110 100 20 88 97.8 48 81 1.1 4.5 4.0 4.5 4.5 3.8 Example 2 Kita Suibo 100 30 80 5 110 100 20 90 96.9 34 72 2.2 4.4 4.7 4.4 4.0 4.2 Example 3 Kita Suibo 100 48 80 5 110 100 20 92 96.5 19 56 3.9 3.7 4.6 3.8 3.6 4.5 Comparative example 2 Kita Suibo 100 55 80 5 110 100 20 93 94.7 8 52 4.7 2.4 3.5 2.6 2.6 3.6 Comparative example 3 Dream power 100 30 25 5 110 100 20 82 99.1 69 92 0.6 4.9 2.4 4.8 4.6 2.6 Comparative example 4 Dream power 100 30 65 5 110 100 20 84 97.7 54 91 0.9 4.8 2.8 4.6 4.6 2.8 Example 4 Dream power 100 30 70 5 110 100 20 87 97.0 51 83 1.4 4.7 3.2 4.5 4.1 3.5 Example 5 Dream power 100 30 75 5 110 100 20 88 96.9 42 77 1.6 4.7 3.7 4.5 4.0 3.6 Example 6 Dream power 100 30 80 5 110 100 20 90 96.7 35 70 2.4 4.6 4.4 4.4 3.8 3.9 Example 7 Dream power 100 30 90 5 110 100 20 92 95.8 30 65 2.4 4.2 4.6 4.1 3.6 4.1 Example 8 Dream power 100 30 95 5 110 100 20 94 94.3 twenty two 50 2.6 3.8 4.1 3.7 3.3 4.2 Comparative example 5 Chunfeng 100 30 80 5 100 70 20 68 98.9 55 93 0.3 4.5 2.4 4.4 4.5 2.7 Example 9 Chunfeng 100 30 80 5 103 90 20 82 98.2 53 87 1.1 4.3 3.3 4.2 3.8 3.8 Example 10 Chunfeng 100 30 80 5 110 100 20 90 97.5 33 66 2.2 4.4 4.5 4.4 3.8 4.0 Example 11 Chunfeng 100 30 80 5 120 110 20 94 97.6 16 57 3.5 3.8 4.6 3.7 3.2 4.2 Example 12 Chunfeng 100 30 80 5 130 118 20 98 96.8 13 53 3.9 3.0 3.4 3.2 3.0 3.7 Comparative example 6 Chunfeng 100 30 80 5 155 123 20 107 96.8 11 28 4.8 1.8 2.2 2.3 2.6 3.2 Comparative example 7 Chikugo Izumi 100 30 80 5 110 100 1 65 97.3 61 92 0.4 4.8 2.6 4.8 4.6 2.7 Example 13 Chikugo Izumi 100 30 80 5 110 100 3 81 97.4 55 88 1.0 4.6 3.1 4.7 4.6 3.3 Example 14 Chikugo Izumi 100 30 80 5 110 100 5 83 96.7 49 83 1.2 4.6 3.3 4.7 4.5 3.6 Example 15 Chikugo Izumi 100 30 80 5 110 100 20 90 96.8 35 71 2.2 4.4 4.7 4.4 4.0 4.2 Example 16 Chikugo Izumi 100 30 80 5 110 100 30 94 96.5 27 66 3.2 3.8 4.4 4.0 3.7 4.1 Example 17 Chikugo Izumi 100 30 80 5 110 100 60 96 96.5 12 52 3.9 3.1 3.9 3.3 3.2 3.8 Comparative example 8 Chikugo Izumi 100 30 80 5 110 100 70 97 96.3 7 47 4.4 2.7 3.5 2.8 2.8 3.7 Example 18 Spring love 100 30 80 5 110 100 20 90 99.4 40 75 2.8 4.6 3.9 4.4 4.6 3.7 Example 19 Spring love 100 30 80 5 110 100 20 90 97.2 34 68 2.2 4.5 4.6 4.6 4.2 4.2 Example 20 Spring love 100 30 80 5 110 100 20 90 90.8 31 66 2.1 3.1 3.3 3.3 3.4 3.3 Comparative example 9 Spring love 100 30 80 5 110 100 20 90 3.2 31 64 0.1 1.2 1.4 1.7 2.1 1.9 Example 21 1CW 100 45 80 0 - 100 20 90 98.2 33 71 1.7 4.7 3.2 4.5 4.7 3.3 Example 22 1CW 100 30 80 5 110 100 20 90 97.9 34 76 1.9 4.5 3.4 4.3 4.3 3.4 Example 23 DNS 100 30 80 5 110 100 20 90 97.2 34 74 1.8 4.5 3.3 4.5 4.4 3.2 Comparative example 10 Kita Suibo 100 - Untreated - - - - - 100.0 100 100 0.0 5.0 1.2 4.9 5.0 3.0 Note) The protein content is: Kita Suibo 10% by mass, Yumeli 12.5% by mass, Chunfeng 11.5% by mass, Spring Love 12% by mass, Chikugo Izumi 10% by mass, 1CW14% by mass, DNS 14% by mass

As shown in Table 1, in each embodiment where the preparation method of the present invention is implemented to meet specific gelatinization heat, gluten activity, particle size distribution and viscosity, workability, moist and soft texture, and appearance of fluffy and fineness are realized. The inner tissues inhibit the deterioration of food sensation over time. On the other hand, it can be seen that the amount of water in the mixing process is less than 20 parts by mass or more than 55 parts by mass relative to 100 parts by mass of wheat flour. 4. The temperature of the mixture when the heating is completed is less than 80°C or more than 100°C, or the heating time is less than 3 seconds or more than 60 seconds in Comparative Examples 5-7, Comparative Example 9 without pulverization, and comparison without heat treatment Example 10 is outside the range of the heat of gelatinization, gluten activity, particle size distribution, or viscosity of the present invention, and has poor workability, food feel, appearance, and inner tissue.

(Test Example 2) In Test Example 1, the pulverized and heat-treated wheat flour as the evaluation object was used as the pulverized and heat-treated wheat flour obtained in Example 2 or 6, and it was combined with high-gluten flour as unheated wheat flour (wheat 1CW) The blending amount of the wheat flour obtained by the flour milling was appropriately changed to the predetermined amount described in Table 2, and toast bread was manufactured by the above method (manufacturing method of toast bread). The obtained toast bread was allowed to stand at room temperature (25°C) for 1 day. 10 professional inspectors were asked to evaluate the workability of toast bread, the texture, appearance (volume), and inner texture of toast bread based on the same evaluation criteria as in Test Example 1 above. The results are shown in Table 2.

[Table 2] Crushed heat-treated wheat flour Unheated wheat flour Evaluate type Allocation amount (parts by mass) Allocation amount (parts by mass) Workability Appetite Appearance (volume) Internal organization I Manufacturing Example 1 Example 2 1 99 4.9 3 4.8 4.7 Manufacturing Example 2 Example 2 5 95 4.7 3.3 4.5 4.4 Manufacturing Example 3 Example 2 10 90 4.5 4 4.5 4.3 Manufacturing Example 4 Example 2 20 80 4.4 4.7 4.4 4.0 Manufacturing Example 5 Example 2 40 60 3.1 3.8 3.1 3.0 II Manufacturing Example 6 Example 6 1 99 4.9 3.1 4.9 4.8 Manufacturing Example 7 Example 6 5 95 4.8 3.5 4.7 4.7 Manufacturing Example 8 Example 6 10 90 4.7 4.2 4.5 4.5 Manufacturing Example 9 Example 6 20 80 4.6 4.4 4.4 3.8 Manufacturing Example 10 Example 6 40 60 3.3 4.2 3.3 3.4

As shown in Table 2, it can be seen that the workability of the mixture for bakery products in each of the production examples containing 1-40 parts by mass of the ground and heat-treated wheat flour in the total 100 parts by mass of the ground heat-treated wheat flour and the unheated wheat flour , Food texture, appearance, and internal organization are all excellent. [Industrial availability]

According to the crushed and heat-treated wheat flour manufactured by the manufacturing method of the present invention, the crushed and heat-treated wheat flour of the present invention, and the baking food mixture using these, a moist, soft and waxy texture, sufficient fluffy and fineness can be obtained Baked foods that are internally organized and are not prone to deterioration of food texture over time. In addition, the crushed and heat-treated wheat flour manufactured by the manufacturing method of the present invention, the crushed and heat-treated wheat flour of the present invention, and the mixture for bakery products using these have excellent secondary processing suitability, and therefore are not easy to produce dough stickiness during the manufacturing process. Greasy, excellent workability, and the baked food can be manufactured efficiently.

Claims (8)

A method for producing crushed and heat-treated wheat flour, which includes the following steps: mixing 100 parts by mass of wheat flour with 20 parts by mass to 55 parts by mass of water and/or steam at 70°C or higher to obtain a mixture. The mixture is heated at an ambient temperature below °C for 3 seconds or more and 60 seconds or less so that the temperature of the mixture becomes 80 °C or more and 100 °C or less, and then pulverized. Such as the method for producing pulverized and heat-treated wheat flour of claim 1, wherein the heated mixture is pulverized without going through the granulation step. The manufacturing method of claim 1 or 2, wherein the wheat flour is wheat flour obtained by milling wheat from Japan. The manufacturing method of claim 1 or 2, wherein the particle size distribution of the pulverized and heat-treated wheat flour is adjusted by the pulverization step so that particles with a particle diameter of 400 μm or less occupy 90% by mass or more. A pulverized heat-treated wheat flour, which has a gelatinization heat of 10 or more and 55 or less when the gelatinization heat of the untreated wheat flour is set to 100, When the untreated gluten activity is set to 100, it has a gluten activity of more than 50 and less than 90, And it has a particle size distribution with a particle size of 400 μm or less accounting for 90% by mass or more, and The viscosity when 500% by mass of water is added to 100% by mass of wheat flour at 25°C is 1 Pa·s or more and 4 Pa·s or less. A mixture for bakery products, which contains crushed and heat-treated wheat flour manufactured by the manufacturing method according to any one of claims 1 to 4 or the crushed and heat-treated wheat flour according to claim 5. For example, the baking food mixture of claim 6, which further contains unheated wheat flour, relative to 100 parts by mass of the total amount of ground heat-treated wheat flour and unheated wheat flour, the amount of ground heat-treated wheat flour is 1 mass The amount of the unheated wheat flour is 60 parts by mass or more and 99 parts by mass or less. A method for manufacturing a mixture for bakery products, which includes the following steps: making the crushed heat-treated wheat flour manufactured by the manufacturing method as claimed in any one of claims 1 to 4 or the crushed and heat-treated wheat flour manufactured by claim 5 and untreated wheat flour Heat-treated wheat flour is mixed; with regard to the mixing ratio, relative to 100 parts by mass of the total amount of ground heat-treated wheat flour and unheated wheat flour, ground heat-treated wheat flour is 1 part by mass to 40 parts by mass, and unheated wheat flour It is 60 parts by mass or more and 99 parts by mass or less.