TWI771800B - Method for producing pulverized and heat-treated wheat flour, mixture for pulverized and heat-treated wheat flour and baked food, and method for producing the same - Google Patents

Abstract

The present invention relates to a method for producing pulverized and heat-treated wheat flour, which comprises the following steps: adding 20 parts by mass to 55 parts by mass of water and/or steam at a temperature of 70° C. or higher with respect to 100 parts by mass of wheat flour to obtain a mixture; The mixture 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 so that the temperature of the mixture becomes 80°C or more and 100°C or less, and then pulverized. Furthermore, the present invention is a pulverized heat-treated wheat flour having a heat of gelatinization of 10 or more and 55 or less when the heat of gelatinization in the untreated state is 100, and the gluten activity in the untreated state is 100. , has a gluten activity of more than 50 and less than 90, and has a particle size distribution in which particles with a particle size of 400 μm or less account for more than 90% by mass, and at 25 ° C with respect to 100% by mass of wheat flour when adding 500% by mass of water The viscosity is 1 Pa·s or more and 4 Pa·s or less.

Description

Method for producing pulverized and heat-treated wheat flour, mixture for pulverized and heat-treated wheat flour and baked food, and method for producing the same

The present invention relates to a heat-treated wheat flour for producing baked goods such as bread, and a mixture for baked food using the heat-treated wheat flour.

With the diversification of people's tastes, bakery products such as breads and desserts with various flavors and tastes are sold on the market. Among them, in recent years, the requirements for moist and/or soft glutinous food texture have gradually increased. Various methods of imparting moist and/or glutinous texture to baked goods such as breads and confectionery have been previously proposed. For example, a method of using pregelatinized starch or pregelatinized grain flour as a raw material is proposed (Patent Document 1). However, the pregelatinized starch and the previous pregelatinized grain flour have problems that the dough is sticky and the workability is deteriorated, and the food texture of the obtained food becomes sticky. Furthermore, there is a difficulty that the flavor of starch is inferior to that of wheat flour.

In addition, as a method for producing breads having a soft and glutinous texture, there is known a soup seed production method using dough obtained by mixing a part of the raw wheat flour with hot water, and then performing the process at a low temperature. The starch in wheat flour is pregelatinized by aging for a long time (Patent Document 2). However, this production method has problems such as the need to control the temperature conditions in order to keep the quality stable, and the production takes a long time, and it is particularly difficult to implement under the conditions of small-scale baking at present.

Furthermore, Patent Document 3 describes a method for producing a pulverized and heat-treated wheat flour, which can produce a baked food having a moist and glutinous texture and is unlikely to deteriorate over time, the method comprising the steps of: 100 parts by mass of wheat flour is added with 15 parts by mass to 40 parts by mass of water to obtain a mixture, and the mixture is heated at an ambient temperature of 70° C. or higher and less than 100° C. for 3 seconds or more and 60 seconds or less, and then pulverized. However, in this method, the pregelatinization of the starch in the wheat flour is not sufficient, so compared with the case of using the treated wheat flour obtained in Patent Document 1 or Patent Document 2, the obtained bread etc. There is still room for improvement in quality, especially in the aspect of moist and soft glutinous taste and suppression of 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 pulverized and heat-treated wheat flour and baked food, which can produce a food with moist and soft glutinous rice (hereinafter also referred to as "moist soft glutinous rice"). The baked goods have a good texture, a sufficient bulkiness, and a fine inner texture, and are less likely to deteriorate over time in the food texture, and are excellent in secondary processability, so that the baked goods can be produced efficiently.

The present invention relates to a method for producing pulverized and heat-treated wheat flour, comprising the steps of: mixing 100 parts by mass of wheat flour with 20 parts by mass to 55 parts by mass of water and/or steam at a temperature of 70° C. or higher to obtain a mixture; The mixture is heated for 3 seconds or more and 60 seconds or less at an ambient temperature of 80°C or more and 100°C or less, and then pulverized.

Furthermore, the present invention is a pulverized heat-treated wheat flour having a heat of gelatinization of not less than 10 and not more than 55 when the heat of gelatinization when untreated is 100, When the gluten activity in the untreated state is set as 100, it has a gluten activity of 50 or more and 90 or less, and has a particle size distribution in which particles with a particle size of 400 μm or less account for more than 90% by mass, and The viscosity when adding 500 mass % of water with respect to 100 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 mix for baked foods containing the above-mentioned pulverized and heat-treated wheat flour. The present invention also provides a method for producing a mixture for baked goods, wherein the above-mentioned amount of 1 part by mass to 40 parts by mass is adjusted to 100 parts by mass of the total amount of the pulverized heat-treated wheat flour and the unheat-treated wheat flour. The pulverized heat-treated wheat flour is mixed with 60 parts by mass to 99 parts by mass of unheat-treated wheat flour.

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

First, the production method of the pulverized 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 steps of: mixing 100 parts by mass of wheat flour with 20 parts by mass to 55 parts by mass of water and/or steam at a temperature of 70°C or higher to obtain a mixture, and heating the mixture at 80°C or higher for 120 The mixture is heated for 3 seconds or more and 60 seconds or less at an ambient temperature of 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 water vapor previously heated to a predetermined temperature or higher with the wheat flour to obtain a mixture, and to 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 a mixing process. For example, although patent document 3 describes that the mixture of water and wheat flour is heat-processed, it does not describe that heat-processing the water mixed with wheat flour in advance. On the other hand, in the present invention, by heating a mixture obtained by mixing water and/or steam heated to a predetermined temperature or higher with wheat flour, compared with mixing with unheated water In this case, it has the advantage that the pregelatinization of starch in wheat flour is significantly promoted. 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 70°C or higher, the starch in the wheat flour is sufficiently pregelatinized, the baked food has an excellent moist and glutinous taste, and the change in the taste over time is 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, in the case of using water vapor as the water added to the wheat flour, in terms of starch gelatinization and gelatinization of the moist and glutinous food texture or inhibition of food texture changes 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 and water and/or water vapor 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 the mixture of wheat flour and water and/or water vapor, the process of mixing wheat flour and water and/or water vapor does not require an operation for homogenization such as stirring. However, the present invention does not exclude homogenization treatment such as stirring when a mixture of wheat flour and water and/or water vapor is to be obtained. Homogenization treatment can be appropriately carried out according to the required use or quality of the pulverized and 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, or by adding wheat flour to water and/or steam. In terms of simplicity, it is advantageous to add water and/or water vapor to wheat flour.

Regarding the production method of the pulverized and heat-treated wheat flour of the present invention, in the above-mentioned mixing treatment, the amount of water and/or water vapor mixed with the wheat flour is a predetermined amount. Regarding the amount of water and/or water vapor, when only water is added to water and/or water vapor, it is the amount of water, when only water vapor is added, it is the amount of water vapor, and when water and water vapor are added In the case of the case, it is the sum of the two. The amount of water and/or water vapor to be mixed with the wheat flour is required to be 20 parts by mass or more and 55 parts by mass or less with respect to 100 parts by mass of wheat flour. By setting the amount of water to be 20 parts by mass or more, the pregelatinization of the starch in the wheat flour can be sufficiently advanced, and a good texture of moist, soft waxy texture can be obtained, and the texture can be sustained over time. On the other hand, by making the amount of water added to be 55 parts by mass or less, there is an advantage that the reduction in stickiness at the time of making bread due to the thermal deterioration of the protein in the wheat flour is suppressed, and the workability is excellent. With respect to 100 parts by mass of wheat flour, the amount of water and/or water vapor mixed with 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 also referred to as "moisture") mixed with the wheat flour may be only water or only water vapor, and in terms of making the starch more homogeneously gelatinized, it is more preferable. Preferably, water is included. When water and water vapor are used in combination, the ratio of water in the total amount of the two is preferably 50% by mass to 95% by mass, more preferably 65% by mass or more and 90% by mass, in terms of gelatinization of starch. mass % or less. Furthermore, a specific amount of water vapor can be obtained by making the entire amount of water into water vapor.

As described above, at an ambient temperature of 80°C or more and 120°C or less, the mixture of water and/or water vapor at a predetermined temperature and wheat flour is heated for 3 seconds or more and 60 seconds or less (hereinafter, this treatment is also abbreviated as "heat treatment"). The "ambient temperature" mentioned here refers to the air temperature of the surrounding space of the mixture (wheat flour) as the object to be heated, not the temperature of the object to be heated itself (the temperature of the mixture). By setting the ambient temperature to 80°C or more and the heating time to 3 seconds or more, it is easy to set the temperature of the mixture to 80°C or more, so that the pregelatinization of the starch in the wheat flour can be easily performed sufficiently. Moreover, 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, mixing of wheat flour and water may be performed simultaneously with heating, or heating may be performed after mixing. For example, the wheat flour and the moisture can be mixed at the same time as the heating is performed by separately placing the wheat flour and the moisture in a container in which the internal environment has been heated in advance. 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 method for producing pulverized and heat-treated wheat flour of the present invention is that the temperature of the mixture is 80°C or higher and 100°C or lower during the heat treatment. By setting the temperature of the mixture to be 80°C or higher, the pregelatinization of the starch in the wheat flour can be fully carried out, so that a good texture of moist and soft waxy can be obtained. Moreover, by making the temperature of a mixture 100 degrees C or less, it is possible to obtain a baked food which is excellent in workability, appearance (volume), and inner texture, not only a good texture of moist and glutinous can be obtained. In these aspects, 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 production method of the pulverized and heat-treated wheat flour of the present invention, the temperature of the mixture may be 80° C. or higher and 100° C. or lower 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 the temperature of the mixture reaches 80°C or more and 100°C or less once during the heat treatment, the temperature of the mixture after the heat treatment can also be between 80°C and 100°C. outside the range. In order to keep the temperature of the mixture within the above-mentioned range, the following operations may be performed: the temperature and amount of water mixed with the wheat flour by the above-mentioned mixing treatment are set within the above-mentioned range, and the temperature and amount of the water mixed with the wheat flour and the water are adjusted from the time of mixing the wheat flour and the water to the beginning. The time at the time of the heat treatment is further adjusted so that the ambient temperature and the heat time at the time of the heat treatment are within the above-mentioned ranges. In order to keep the temperature of the mixture at the time of completion of heating within the following range, it is preferable to continuously perform mixing and heating treatment of wheat flour and moisture at a predetermined temperature. The term "continuously" means, for example, that the wheat flour is mixed with water at a predetermined temperature and then starts to be heated within a few seconds, including the above-mentioned case where the wheat flour and water are separately placed in a container whose internal environment has been heated in advance. Furthermore, in the case of measuring the temperature of the above-mentioned mixture in a heat treatment apparatus, for example, a heat treatment apparatus is used that transfers the contents from the inlet to the outlet in the container through the internal extruder during the heat treatment. , 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 a known heating device can be used, and preferably, a device that performs heat treatment by adding water and/or steam to gelatinize starch in wheat flour is used. The heat treatment can be carried out using, for example, a known heating apparatus such as an autoclave and a steam oven. As an example of the heat treatment of the present invention, a treatment of sealing wheat flour and water and/or water vapor in an airtight container that can be heated by an aluminum bag or the like, a heating jacket, etc., is sealed, and heated under pressure. . Before introducing wheat flour and water and/or water vapor, the internal environment of the airtight container can also be preheated to a desired temperature. Moreover, a stirring mechanism may be appropriately provided inside the airtight container. Also, pressurization can be achieved by heated water vapor in a closed container. Moreover, as another example of the heat treatment of the present invention, the following treatment can be mentioned: introducing wheat flour and water into an airtight container, stirring the mixture as necessary, simultaneously with 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) . Such treatments can be carried out, for example, using a single-screw or twin-screw extruder. 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.

As for 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, medium-gluten flour, low-gluten flour, Duran wheat flour, etc., can be used alone. One type or two or more of these are used in combination. In particular, as a raw material of the pulverized and heat-treated wheat flour of the present invention, wheat flour obtained by milling domestically produced (Japanese-produced) wheat (hereinafter also referred to as "Japanese-produced wheat wheat flour") is preferable. Comparing the food texture evaluation of Examples 21 to 23 below with other Examples, it can be seen that in the present invention, by using wheat flour of wheat produced in Japan as a raw material, the food texture is particularly excellent in moist, glutinous food. The quality of wheat will be greatly changed by the influence of the cultivation soil or climate, even if the same variety of wheat is produced in different places, the quality will be different. The above evaluation results are considered to be different due to differences in quality between wheat produced in Japan and wheat produced in countries other than Japan.

As the wheat used as a 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 (by improving the existing Japanese wheat varieties) can be used. bred wheat varieties) both. In the present invention, one type of wheat flour from Japanese wheat, which is a raw material of a wheat variety selected from the group consisting of existing Japanese-produced wheat varieties and derivatives thereof, may be used alone, or two or more kinds may be used in combination.

As the above-mentioned conventional wheat varieties produced in Japan, the following varieties can be exemplified as wheat varieties registered in Japan so far. Aoba's Love, Akitakko, Abukumawase, Ayako, Iwai Daichi, Kitakami Wheat, Kitasachiho, Northern Fragrance, Kitakami, Kitamoe, Akari, Kinuazuma, Kinuiroha, Silk Wave, Silk Light, Koyukikomugi, Satonosora, Sanuki's Dream 2000, Sanuki Dream 2009, Shunnyou, Egret Wheat, White Root Wheat, Platinum Wheat, Seto Shiny, Daxue Wheat, Takunekomugi, Double No. 8, Pearl Spring, Chikugo Izumi, Chikushi W2, Chihokukomugi, Turukichi, Turupikari, Southern Wheat, Fragrance of the West, Nishihobo, Nenorigoshi, Nebarigoshi, Flower Manten, Haruibu, Chunhuang, Haruhinode, Chunfeng, Hareibuki, Hareyutaka, Pandong Zaosheng, Fuusetu, Fukuakari, Fu Qingxiang, Fukuharuka, Fukuhonoka, Beijin, Horoshirikomugi, Qdan Princess, Xueli, Yukiharuka, Yumeakari, Yumeasahi, Mengxiang, Menghuang, Mengsifang, Yumeseiki, Mengli, Galaxy Power, Kayu No. 21, Spring Light, Spring Love, Nagasaki W2, Tokai No. 103, Tokai No. 104, No. 42 Dongshan, No. 61 Nonglin, No. 3 Fukui Prefecture, No. 3 Tone, No. 8 Dabure, Fragrance of the South.

In terms of variety characteristics and milling properties, wheat varieties produced in Japan are mainly classified into low-gluten (sometimes called "low-gluten flour"), medium-gluten (sometimes also called "medium-gluten flour") or high-gluten type. Gluten (sometimes called "high-gluten flour"). The wheat used as a raw material for the wheat flour of the wheat produced in Japan used in the present invention is preferably a medium-gluten type or a high-gluten type. The protein content of wheat flour of high-gluten Japanese wheat varieties is usually 10.5-14 mass %, and the protein content of wheat flour of medium-gluten Japanese wheat varieties is usually 8.0 to 10.5 mass %. The protein content referred to here can be measured as the total crude protein content in the gluten activity assay described below. Among the above-mentioned Japanese-produced wheat varieties, those suitable for the user in the present invention are preferably selected from Mengli, Chunfeng in terms of easy availability or imparting a moist, soft and glutinous texture to the obtained baked goods. , Chunlian, Beisuibo, Chikugo and Quan, or at least one of their derivatives. Among the varieties of wheat grown in Japan in 2016, Kitahobo accounted for 43% of the total planting area in Japan, Chunlian accounted for 6%, Mengli accounted for 6%, Chikugo and Izumi accounted for 6%, etc. representative species.

In terms of improving the above-mentioned food texture, in the wheat flour used as a raw material for pulverizing the heat-treated wheat flour in the present invention, the ratio of the wheat flour of the wheat variety produced in Japan is preferably 30 mass % or more, more preferably 50 mass % or more, 70 mass % or more is especially preferable, and 100 mass % may be sufficient. Furthermore, even when wheat flour produced in a country other than Japan is used as the wheat flour as the raw material for pulverizing the heat-treated wheat flour, it is preferable to use a medium-gluten type or high-gluten type wheat flour as the wheat flour produced in the country other than Japan. . Wheat flour of high-gluten wheat varieties produced in countries other than Japan usually has a protein content of 10.5 to 14 mass %, and wheat flour of medium-gluten wheat varieties produced in countries other than Japan usually has a protein content of 8.0 to 10.5 mass %.

In the production method of the pulverized heat-treated wheat flour of the present invention, the obtained heat-treated wheat flour is pulverized after the mixture containing the wheat flour and the heated water is heat-treated as described above. In the present invention, it is preferable to pulverize the heated mixture without going through a granulation step after the heat treatment. The granulation step refers to the step of granulating the heated mixture to form dough particles. As an example of a granulation process, the granulation process using an extrusion granulator, a mixing granulator, etc. is mentioned. Moreover, after extending the heated mixture with two rolls, the drawn dough is cut and pelletized, or, when a kneader is used in the above-mentioned heat treatment, the self- The mixture extruded from the kneader is cut into smaller sizes for granulation. The particle diameter of the dough particles is 1 mm to 50 mm, preferably 5 mm to 20 mm. In the present invention, by pulverizing the heated mixture without going through the granulation step, there is an advantage of shortening the production time or saving the space of the production equipment.

When pulverizing the heat-treated wheat flour obtained by the heat treatment, the pulverization method is not particularly limited, and a known method can be used, for example, roll pulverization, impact pulverization, jet pulverization, pin mill pulverization, etc. Pulverization and the like, among them, pin mill pulverization or jet pulverization are suitably used. The pulverization is preferably pulverized to the particle size of the pulverized heat-treated wheat flour of the present invention as described below, specifically, the particle size at which the ratio of particles of 400 μm or less accounts for 90% by mass or more, more preferably 91.5% by mass or more, and further Preferably it is 93 mass % or more.

Furthermore, in the present invention, the heat-treated wheat flour may be subjected to a drying treatment before the pulverization of the heat-treated wheat flour. As described above, since the heat-treated wheat flour is usually in a wet state, the pulverization treatment can be performed more favorably by drying before pulverization. The drying treatment can be carried out by a known method such as booth drying, hot air drying, and fluidized bed drying. Moreover, you may dry simultaneously with grinding|pulverization. In addition, in the case where the drying of the heat-treated wheat flour is not performed before pulverization, it is preferable to perform drying after pulverization in order to improve the storage stability. 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, particularly preferably from the viewpoint of shortening the drying time or workability when using heat-treated flour to make bread. 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 heat of gelatinization of 10 or more and 55 or less when the heat of gelatinization when untreated is 100, and has a heat of gelatinization of 50 or more and 90 when the gluten activity when untreated is 100. The gluten activity is below 400 μm, the particle size distribution is 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 more4 Pa·s or less.

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

The pulverized and heat-treated wheat flour of the present invention has a gluten activity of 90 or less when the untreated gelatinization heat is set to 100, whereby the obtained baked food can have a moist, soft and glutinous taste. When the heat of gelatinization in the untreated state is set to 100, the above-mentioned gluten activity is 50 or more, whereby, for example, breads obtained by using the above-mentioned wheat flour not only have a larger volume, but also have a finer inner texture, and are also moist and glutinous. The taste becomes good. 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 and heat-treated wheat flour of the present invention has a viscosity of 1 Pa·s or more to improve the water absorption and swelling properties of the wheat flour, for example, when the wheat flour is used to prepare breads, it has excellent soft and glutinous taste. In addition, when the above viscosity is 4 Pa·s or less, the disintegration of starch granules can be suppressed, the dough is not sticky, and the volume after baking can be increased by delaying the separation of water, and a fine inner structure 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, more preferably 1.2 Pa·s or more and 3.5 Pa·s or less.

The ratio of particles with a particle size of 400 μm or less in the pulverized and heat-treated wheat flour of the present invention accounts for more than 90% by mass, whereby, for example, when preparing bread dough, the wheat flour is quickly dissolved in water, and the dough is not easily sticky. In addition, it has an excellent soft and waxy texture after baking, and can suppress roughness. In these aspects, the particle size of 400 μm or less in the pulverized heat-treated wheat flour of the present invention is more preferably 91.5% by mass or more, and still more preferably 93% by mass or more.

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

The heat of gelatinization, gluten activity, particle size and viscosity in the present invention are determined as described below. Hereinafter, the untreated flour refers to the wheat flour before heat treatment obtained by milling the same brand of wheat as the pulverized heat-treated wheat flour to be measured. "Determination of the heat of gelatinization" Using a differential scanning calorimeter (manufactured by Seiko Co., Ltd.), the aluminum capsules containing distilled water in an amount equal to 4 times the dry mass of the pulverized heat-treated wheat flour and the aluminum capsules containing only the same amount of distilled water as the dry mass of the pulverized and heat-treated wheat flour were used. 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 determined. And the heat of gelatinization (J/g) per 1 g of dry wheat flour represents the endothermic energy generated during gelatinization. The relative value of the heat of gelatinization obtained as described above and the heat of gelatinization of the untreated flour as 100 was taken as the heat of gelatinization 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 beaker with a capacity of 100 mL. (b) 40 mL of 0.05N acetic acid was added to the beaker, and the mixture was stirred at room temperature for 60 minutes to prepare a suspension. (c) The suspension obtained in the above (b) was transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to collect the filtrate. (d) Wash the beaker used above with 40 mL of 0.05N acetic acid, transfer the washing solution to a centrifuge tube, perform centrifugation at 5000 rpm for 5 minutes, filter with filter paper, and recover the filtrate. (e) Dilute the filtrate recovered by the above (c) and (d) together to 100 mL. (f) Using a full pipette, add 25 mL of the liquid obtained in (e) above into a Kjeldahl tube of KJELTEC AUTO SYSTEM manufactured by TECATOR (Sweden), and add 1 tablet of a 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) Using a KJELTEC decomposing furnace (DIGESTION SYSTEM 20 1015 type) assembled in the above-mentioned KJELTEC AUTO SYSTEM, decomposing treatment is carried out at a scale of 4 for 1 hour, and further at a scale of 9 or 10. After the decomposition treatment, the KJELTEC distillation and titration system (KJELTEC AUTO 1030 type) assembled in the same KJELTEC AUTO SYSTEM was continuously and automatically used to distill and titrate the liquid subjected to the decomposition treatment (using 0.1N sulfuric acid for titration). The soluble crude protein content of the sample (wheat flour) was determined from the following equation. (Number 1) Soluble crude protein content (%)=0.14×(TB)×F×N×(100/S)×(1/25) In the formula, T=Amount of 0.1N sulfuric acid required for titration (mL) B=Amount of 0.1N sulfuric acid required for titration of blank group (mL) F = the strength of 0.1 normal concentration of sulfuric acid used for titration (measured at the time of use or use a commercially available product marked with strength) N = nitrogen protein conversion factor (5.70) S=Weighing amount of sample (g)

(2) Determination of total crude protein content of wheat flour: (a) Accurately weigh 0.5 g of the sample (wheat flour) and put it into a Kjeltec tube of KJELTEC AUTO SYSTEM manufactured by TECATOR, which is the same as that used in (1) above, and add 1 tablet of the same product as in (1) above. (f) 5 mL of the same decomposition accelerator and concentrated sulfuric acid used. (b) Using the KJELTEC calcining furnace of the same KJELTEC AUTO SYSTEM used in the above (1), carry out the decomposition treatment at a scale of 9 or 10 for 1 hour, and thereafter, that is, following the decomposition treatment, continuously and automatically use the same assembly in the same KJELTEC AUTO SYSTEM uses the same KJELTEC distillation and titration system used in (1) above to distill and titrate the above-mentioned decomposed liquid (use 0.1N sulfuric acid for titration), and obtain it by the following formula Total crude protein content of the sample (wheat flour). (Number 2) Total crude protein content (%)=(0.14×T×F×N)/S In the formula, T=Amount of 0.1N sulfuric acid required for titration (mL) F = 0.1N sulfuric acid strength for titration (measured at the time of use) N = nitrogen protein conversion factor (5.70) S=Weighing amount of sample (g)

(3) Calculation of gluten activity: From 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), the following equation Formula to obtain the gluten activity of the sample (wheat flour). The relative value of the gluten activity obtained in the above-described manner with the value of the untreated flour set as 100 was taken as the gluten activity of the pulverized heat-treated wheat flour. (Number 3) Gluten activity (%) = (soluble crude protein content/total crude protein content) × 100

"Determination of Viscosity" (1) Preparation of batter 500 mL of water at 25° C. was poured into a bowl (manufactured by HOBART), and 100 g of pulverized heat-treated wheat flour (water content within the range of 8.0 mass % to 15.0 mass %) was added thereto. It stirred appropriately with a whisk (manufactured by HOBART), and after mixing wheat flour with water, it was stirred with a mixer (manufactured by HOBART) for 30 seconds for the first time and 240 seconds for the second time. (2) Measurement method Using a BM type viscometer, the viscosity at 25° C. after being stirred by the mixer for 10 minutes was measured.

"Determination of Particle Size" 500 g of wheat flour was manually sieved for 60 seconds using a test sieve with a mesh of 400 μm. Determine the weight of the wheat flour remaining on the test sieve and divide by 500 g. The room temperature during the measurement was 25°C, and the humidity was 70°C. The moisture content of the wheat flour at the time of particle size measurement was made into the range of 8.0 mass % - 15.0 mass %. The moisture content can be measured by a heat drying method.

The pulverized and heat-treated wheat flour of the present invention can be used for various food applications after secondary processing, and bakery foods can be mentioned as representative applications. The baked food mentioned in the present invention refers to the food obtained by the following method, that is, the main raw material is grain flour, and yeast or bulking agent, water, salt, sugar and other auxiliary materials are added as necessary to obtain fermented or unleavened fermented food. The dough is subjected to heat treatment such as baking, steaming, and frying. Examples of baked goods to which the present invention can be applied include breads and confectionery. As breads, toast, French bread, round bread, spindle bread, croissant, pizza, etc. are mentioned. As sweets, a doughnut, a dorayaki, a sponge cake, a cream cake, a hotcake, a pancake, a pancake, a cookie, etc. are mentioned.

The pulverized and heat-treated wheat flour of the present invention can be used as the raw material of the mixture for baked food. The mixture for baked goods of the present invention contains the pulverized heat-treated wheat flour obtained by the production method of the pulverized and heat-treated wheat flour of the present invention or the pulverized and heat-treated wheat flour of the present invention. The present inventors have found that by using 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, it is possible to obtain a moist, glutinous food texture, sufficient fluffy texture and fineness. Baked goods with inner tissue and less likely to deteriorate over time in taste. However, the pulverized and heat-treated wheat flour obtained by the method for producing pulverized and heat-treated wheat flour of the present invention has various physical properties or properties, and in order to clarify all the properties or properties and file a patent application, it is necessary to start from the specific method of physical properties for development. Long-term studies are required, which is practically impossible in the food sector where product life is short. Therefore, in the present application, the pulverized heat-treated wheat flour obtained by the production method of the pulverized and heat-treated wheat flour of the present invention is defined as the composition of the mixture for bakery foods. As described above, there are cases in which it is impossible to directly specify an object by its structure or characteristics, or it is simply impractical, other than what is described in this specification at the time of filing.

In terms of easily improving workability, food texture, appearance, and internal structure, the mixture for baked goods of the present invention preferably contains the pulverized heat treatment obtained by the method for producing pulverized and heat treated wheat flour of the present invention. In addition to the wheat flour or the pulverized heat-treated wheat flour of the present invention, it also contains unheat-treated wheat flour. As the wheat flour without heat treatment, untreated wheat flour without heat treatment can be used, for example, high-gluten flour, high-gluten flour, medium-gluten flour, low-gluten flour, Duran wheat flour, etc. can be used alone. One of them or a combination of two or more. As the 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, in the case of using wheat flour of wheat produced in Japan as a raw material for pulverizing the heat-treated wheat flour, it is preferable to use the wheat flour produced in a country other than Japan in terms of availability as the unheat-treated wheat flour. Wheat flour as raw material.

When the mixture for baked goods of the present invention contains unheat-treated wheat flour, the blending amount of the pulverized and heat-treated wheat flour is preferably 1 in a total of 100 parts by mass of the pulverized heat-treated wheat flour and the unheat-treated wheat flour. The mass part or more is 40 mass parts or less. By setting the blending amount of the pulverized and heat-treated wheat flour to 1 part by mass or more, the effect of improving the texture of baked goods can be more easily obtained. By setting the compounding amount of the pulverized heat-treated wheat flour to be 40 parts by mass or less, the confectionery and bread-making properties become favorable. From these viewpoints, the blending amount of the pulverized heat-treated wheat flour in the mixture for baked goods is more preferably 100 parts by mass of the pulverized heat-treated wheat flour and the unheat-treated wheat flour. 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 mixture for baked goods of the present invention, in terms of the obvious effect of improving workability, food texture, appearance, and inner structure, the blending amount of the unheated wheat flour is the same as that of the pulverized heat-treated wheat flour and the 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 unheat-treated wheat flour in the mixture for baked goods is preferably 50% by mass or more, more preferably 55% by mass or more, and even more preferably 60% by mass or more. In particular, the above-mentioned amount is preferable for general bread applications, since the effects of improving workability, food texture, appearance, and inner texture are more pronounced.

The mixture for baked goods may also contain other ingredients other than the above-mentioned pulverized heat-treated wheat flour and unheat-treated wheat flour. For example, cereal flours other than wheat flour such as rye flour, barley flour, buckwheat flour, rice flour, soybean flour, and corn flour; potato starch, corn starch, waxy starch, wheat starch, and pregelatinization of these starches , modified starch obtained by treatment such as etherification, esterification, cross-linking, acidification, etc.; bulking agents or yeast such as sodium bicarbonate, yeast powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride, etc.; salad oil and other oils and fats; sugar and other sugars; whole eggs, egg whites, egg yolks and other eggs; milk, skimmed milk powder, butter and other dairy products; salts and other salts; Vitamins and the like can be used alone or in combination of two or more. These other ingredients can be mixed together when the pulverized heat-treated wheat flour and the unheat-treated wheat flour are mixed, or they can be pre-mixed with one of the pulverized heat-treated wheat flour and the unheat-treated wheat flour, or they can be mixed with the pulverized heat-treated wheat flour and the unheat-treated wheat flour. The heat-treated wheat flour is mixed with the unheat-treated wheat flour after 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 below embodiments may be combined with any other preferred configurations described above or below. Furthermore, regarding the preferred configuration mentioned here, regardless of the degree of further preferred, particularly preferred, etc., the configuration of any degree can be combined with the configuration of any other degree. [Example]

Although an Example is given in order to demonstrate this invention concretely, this invention is not limited to the following Example.

(Examples 1 to 23, Comparative Examples 1 to 8) An airtight container equipped with a heating jacket and a uniaxial extruder was brought to the ambient temperature described in Table 1 in advance. Specifically, the airtight container was heated from the outside using a heating mantle using steam as a heat source, thereby bringing the ambient temperature in the container to the temperature described in Table 1. Then, the wheat flour obtained by milling the wheat of the variety and brand described in Table 1 was prepared. Prepare water and steam heated to the prescribed temperature described in Table 1 in the amounts described in Table 1. Put the wheat flour, the heated water and/or water vapor in the above airtight container and mix them. After heating the airtight container at the above-mentioned predetermined ambient temperature for the prescribed time as described in Table 1, it is self-sealing. The container is drained. The temperature of the mixture when heating was completed (the temperature of the mixture at the outlet of the closed vessel) was the temperature shown in Table 1. After the heat-treated mixture was dried at 130° C. by shed drying without going through the granulation step, the obtained pulverized heat-treated wheat flour was pulverized with a pin mill so as to obtain the particle size shown in Table 1, and the mixture was recovered. Particles, which are used as pulverized heat-treated wheat flour. The particle size of the obtained pulverized and heat-treated wheat flour was measured by the above method, the heat of gelatinization (gelatinization heat ratio) when the heat of gelatinization in the untreated state was set as 100, and the gluten activity in the untreated state was set as Gluten activity at 100 (gluten activity ratio), viscosity at 25°C with 500 mass % of water added to 100 mass % of wheat flour. Furthermore, the inside of a container is heated under pressure by the water and water vapor|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 the heat treatment was not performed, the particle size was measured by the above method, and the heat of gelatinization when untreated was set to 100. (gelatinization heat ratio), gluten activity (gluten activity ratio) when the gluten activity in the untreated state was 100, and viscosity when 500% by mass of water was added to 100% by mass of wheat flour at 25°C.

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

(Test Example 1) Using the pulverized heat-treated wheat flour of Examples 1 to 23, Comparative Examples 1 to 8, and the treated wheat flour of Comparative Examples 9 and 10, toast bread, one of the baked goods, was produced by the following method. After the obtained toast was allowed to stand at room temperature (25° C.) for 1 day, 10 professional sensory inspectors were asked to evaluate the texture and appearance of the obtained toast according to the following evaluation criteria. In addition, 10 professional sensory inspectors were also asked to evaluate the workability at the time of making toast bread and the taste after leaving the obtained toast bread at room temperature (25°C) for 3 days according to the following evaluation criteria. and evaluate. The average value of the evaluation scores of each functional examiner is shown in Table 1.

(How to make toast bread) The following ingredients were added to the mixing bowl of a commercially available mixer for bread making (Universal Mixer Model 5DM-03-r manufactured by DALTON Co., Ltd.): 320 g of wheat flour obtained by milling wheat 1CW, as an evaluation 80 g of crushed heat-treated wheat flour or treated wheat flour, 8 g of salt, 32 g of sugar, 9.2 g of raw yeast (“Oriental Yeast” manufactured by Japan Oriental Yeast Industry Co., Ltd.), yeast food (“C Yeast” manufactured by Japan Oriental Yeast Industry Co., Ltd. Food") 0.4 g, and an appropriate amount of water, and a mixing step was performed to prepare bread dough. Specifically, after mixing at low speed for 4 minutes, mixing at high speed for 2 minutes, adding 16 g of fat and oil, mixing at low speed for 4 minutes, and then mixing at high speed for 1 minute (kneading temperature: 27°C). The bread dough obtained in the above manner was fermented for 1 hour at a temperature of 27°C and a relative humidity of 75%, then divided into 450 g and kneaded into balls. Fill into toast molds. Then, the final leavening was performed for 60 minutes (in an environment of a temperature of 38° C. and a relative humidity of 85%), followed by baking at a temperature of 200° C. for 30 minutes to obtain toast bread.

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

(Evaluation criteria for the taste of toast bread) 5 points: As a whole, a moist, soft and glutinous food texture was sufficiently obtained, and the food taste and food texture were good. 4 points: Although there is a lack of moistness or softness locally, the whole has a moist and glutinous taste, and there is no problem with the taste and taste. 3 points: A slightly moist feeling or a soft waxy feeling can be felt. 2 points: The overall moistness or softness is less, and the part is dry. 1 point: The overall taste is too soft or dry, and the taste and taste are poor.

(Evaluation criteria for the appearance (volume) of toast bread) 5 points: The volume is very large and good. 4 points: Large volume and good. 3 points: The volume is slightly larger. 2 points: The volume is slightly small, and it is not good. 1 point: Small in size and poor.

(Evaluation criteria for the inner organization of toast) 5 points: The inner tissue is very fine and good. 4 points: The inner organization is relatively fine and good. 3 points: The inner tissue is slightly delicate. 2 points: The inner tissue is slightly rough and bad. 1 point: The inner tissue is rough and bad.

[Table 1] wheat brand Preparation of the mixture heat treatment Ratio of particle size below 400 μm (mass %) gelatinization heat ratio gluten activity ratio Viscosity (Pa・s) workability taste Appearance volume inner organization Changes over time (food texture) Wheat flour (mass part) water (parts by mass) Water temperature (℃) Water vapor (parts by mass) Water vapor temperature (℃) Ambient 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 and 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 and 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 and 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 and 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 and 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 and 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 and 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, Mengli 12.5% by mass, Chunfeng 11.5% by mass, Chunlian 12% by mass, Chikugo and Izumi 10% by mass, 1CW 14% by mass, DNS 14% by mass

As shown in Table 1, in each example that satisfies the specific heat of gelatinization, gluten activity, particle size distribution and viscosity by implementing the production method of the present invention, workability, moist and glutinous food texture, fluffy appearance, fine and delicate appearance are achieved. Inner tissue, inhibition of food texture deterioration 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 in Comparative Examples 1 and 2, and Comparative Examples 3 and 2 in which the temperature of the water in the mixing process did not reach 70°C. 4. Comparison of Comparative Examples 5 to 7 in which the temperature of the mixture when the heating was completed was less than 80°C or more than 100°C, or the heating time was less than 3 seconds or more than 60 seconds, Comparative Example 9 without pulverization, and comparison without heat treatment Example 10 was outside the range of gelatinization heat, gluten activity, particle size distribution or viscosity of the present invention, and was poor in any one of workability, food texture, appearance, and texture.

(Test Example 2) In Test Example 1, as the pulverized heat-treated wheat flour as the evaluation object, the pulverized and heat-treated wheat flour obtained in Example 2 or 6 was used, and it was combined with high-gluten flour (wheat 1CW) which was not heat-treated wheat flour. The blending amount of wheat flour obtained by milling) was appropriately changed to the predetermined amount described in Table 2, and toast was produced by the above-mentioned method (method for producing toast). The obtained toast was allowed to stand at room temperature (25°C) for 1 day. Ten professional sensory inspectors were asked to evaluate the workability at the time of producing toast, the texture, appearance (volume), and inner structure of the toast according to the same evaluation criteria as in Test Example 1 above. The results are shown in Table 2.

[Table 2] crushed heat-treated wheat flour Unheat-treated wheat flour Evaluate type Quantity (parts by mass) Quantity (parts by mass) workability taste Appearance (volume) inner organization I Implementation of Manufacturing Example 1 Example 2 1 99 4.9 3 4.8 4.7 Implementation of Manufacturing Example 2 Example 2 5 95 4.7 3.3 4.5 4.4 Implementation of Manufacturing Example 3 Example 2 10 90 4.5 4 4.5 4.3 Implementation of Manufacturing Example 4 Example 2 20 80 4.4 4.7 4.4 4.0 Implementation of Manufacturing Example 5 Example 2 40 60 3.1 3.8 3.1 3.0 II Implementation of Manufacturing Example 6 Example 6 1 99 4.9 3.1 4.9 4.8 Implementation of Manufacturing Example 7 Example 6 5 95 4.8 3.5 4.7 4.7 Implementation of Manufacturing Example 8 Example 6 10 90 4.7 4.2 4.5 4.5 Implementation of Manufacturing Example 9 Example 6 20 80 4.6 4.4 4.4 3.8 Production Example 10 was carried out Example 6 40 60 3.3 4.2 3.3 3.4

As shown in Table 2, it was found that the workability of the mixture for bakery products of each of the production examples in which 1 to 40 parts by mass of the pulverized heat-treated wheat flour was contained in 100 parts by mass of the pulverized heat-treated wheat flour and the unheat-treated wheat flour , taste, appearance, and internal organization are excellent. [Industrial Availability]

According to the pulverized and heat-treated wheat flour produced by the production method of the present invention, the pulverized and heat-treated wheat flour of the present invention, and the mixture for baked goods using these, a moist and glutinous food texture, sufficient fluffy texture and fineness can be obtained Baked goods with inner tissue and less likely to deteriorate over time in taste. In addition, the pulverized and heat-treated wheat flour produced by the production method of the present invention, the pulverized and heat-treated wheat flour of the present invention, and the bakery food mix using these are excellent in secondary processing, and therefore, dough stickiness is not easily generated in the production step. It is greasy and excellent in workability, and the baked goods can be produced efficiently.

Claims (7)

A method for producing pulverized and heat-treated wheat flour, comprising the steps of: mixing 100 parts by mass of wheat flour with 20 parts by mass to 55 parts by mass of water and/or steam at a temperature of 70°C or higher to obtain a mixture; The mixture is heated for 3 seconds or more and 60 seconds or less at an ambient temperature of 80°C or more and 100°C or less, and then pulverized. The method for producing pulverized and heat-treated wheat flour of claim 1, wherein the heated mixture is pulverized without going through a granulation step. The production method according to claim 1 or 2, wherein the above-mentioned wheat flour is wheat flour obtained by milling using wheat produced in Japan. The production method according to claim 1 or 2, wherein in the pulverizing step, the particle size distribution of the pulverized heat-treated wheat flour is adjusted so that particles with a particle diameter of 400 μm or less account for 90% by mass or more. A pulverized heat-treated wheat flour having a heat of gelatinization of 10 to 55 when the heat of gelatinization when untreated is 100, and having a heat of gelatinization of 50 to 90 when the gluten activity when untreated is 100 It has the following gluten activity, and has a particle size distribution in which particles with a particle size of 400 μm or less account for 90% by mass or more, and has a viscosity of 1 Pa. s or more and 4Pa‧s or less. A mixture for baked goods, which contains the pulverized heat-treated wheat flour produced by the production method according to any one of claims 1 to 4 or the pulverized heat-treated wheat flour according to claim 5, and contains unheat-treated wheat flour, And with respect to the total amount of 100 parts by mass of pulverized heat-treated wheat flour and unheat-treated wheat flour, the amount of pulverized and heat-treated wheat flour is 1 part by mass to 40 parts by mass, and the amount of unheat-treated wheat flour is 60 parts by mass or more 99 parts by mass or less. A method for producing a mixture for baked goods, comprising the steps of: mixing the pulverized heat-treated wheat flour produced by the production method as claimed in any one of claims 1 to 4 or the pulverized heat-treated wheat flour as claimed in claim 5 with untreated wheat flour. Heat-treated wheat flour is mixed; the mixing ratio is 1 part by mass to 40 parts by mass of pulverized heat-treated wheat flour relative to 100 parts by mass of the total amount of pulverized heat-treated wheat flour and non-heat-treated wheat flour, and unheat-treated wheat flour It is 60 mass parts or more and 99 mass parts or less.