JP2020058279A - Durum vital gluten-containing wheat flour composition for bread - Google Patents
Durum vital gluten-containing wheat flour composition for bread Download PDFInfo
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- JP2020058279A JP2020058279A JP2018191392A JP2018191392A JP2020058279A JP 2020058279 A JP2020058279 A JP 2020058279A JP 2018191392 A JP2018191392 A JP 2018191392A JP 2018191392 A JP2018191392 A JP 2018191392A JP 2020058279 A JP2020058279 A JP 2020058279A
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- 108010068370 Glutens Proteins 0.000 title claims abstract description 45
- 235000021312 gluten Nutrition 0.000 title claims abstract description 45
- 235000008429 bread Nutrition 0.000 title claims abstract description 28
- 235000013312 flour Nutrition 0.000 title claims abstract description 27
- 239000000203 mixture Substances 0.000 title claims abstract description 22
- 241000209140 Triticum Species 0.000 title abstract description 20
- 235000021307 Triticum Nutrition 0.000 title abstract description 20
- 235000007264 Triticum durum Nutrition 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 8
- 239000012141 concentrate Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 244000098338 Triticum aestivum Species 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 206010016322 Feeling abnormal Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000019659 mouth feeling Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、デュラムバイタルグルテンを含むパン用小麦粉組成物に関する。 The present invention relates to bread flour compositions containing durum vital gluten.
バイタルグルテンは製パン時の作業性改善（べたつき抑制や弾力感の付与）、パンボリュームの増加や食感改善を目的に使用されているが、普通小麦を原料として製造されている（例えば特許文献１参照）。 Vital gluten is used for the purpose of improving workability during bread making (suppressing stickiness and imparting elasticity), increasing bread volume and improving texture, but is manufactured from ordinary wheat (for example, Patent Document 1). 1).
この普通小麦から採取したバイタルグルテンをパンに使用した場合、一般的に好まれるソフトな食感ではなく強くヒキのある食感になる傾向がある。
本発明の目的は、製パン時の作業性の改善、パンボリュームの増加やソフトな食感を得ることができるバイタルグルテンを含む小麦粉組成物を提供することである。
When this vital gluten extracted from ordinary wheat is used in bread, it tends to have a strong and crunchy texture rather than the generally soft texture.
An object of the present invention is to provide a wheat flour composition containing vital gluten, which can improve workability during bread making, increase bread volume and provide a soft texture.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、普通小麦ではなく、デュラム小麦を原料として調製したバイタルグルテンを含む小麦粉組成物を使用することで製パン時の作業性の改善、パンボリュームの増加やソフトな食感のパンを得ることができることを見出し、本発明を完成するに至った。
従って、本発明は、デュラムバイタルグルテンを含むパン用小麦粉組成物である。
また、デュラムバイタルグルテンの含有量が、小麦粉とデュラムバイタルグルテンの合計質量に対して、２質量％以上１０質量％以下である、前記小麦粉組成物である。
また、前記パン用小麦粉組成物を使用したパンである。
The present inventor has conducted extensive studies in order to achieve the above-mentioned object, and instead of ordinary wheat, workability at the time of baking by using a flour composition containing vital gluten prepared using durum wheat as a raw material The inventors have found that improvement, increase in bread volume, and bread having a soft texture can be obtained, and have completed the present invention.
Therefore, the present invention is a bread flour composition containing durum vital gluten.
Moreover, the said wheat flour composition whose content of durum vital gluten is 2 mass% or more and 10 mass% or less with respect to the total mass of wheat flour and durum vital gluten.
Moreover, it is bread using the wheat flour composition.
本発明のデュラムバイタルグルテンを含むパン用小麦粉組成物を使用することで、製パン時の作業性が改善でき、パンボリュームの増加したソフトな食感のパンを得ることができる。 By using the bread wheat flour composition containing the durum vital gluten of the present invention, the workability at the time of baking can be improved, and a bread with an increased bread volume and a soft texture can be obtained.
以下、本発明を詳細に説明する。
デュラム小麦は、主にマカロニ、スパゲティ用のセモリナを得るための原料小麦としてよく知られているが、二粒系小麦に属し、普通系小麦（普通小麦）とは遺伝的にも区別されている。
本発明のデュラムバイタルグルテンとは、デュラム小麦を原料として調製されたバイタルグルテンをいう。
本発明のデュラムバイタルグルテンは、普通小麦からグルテンを採取する場合と同様の製造方法で得ることができる。
一例として、デュラム小麦粉１００質量部に対して水５５質量部を加え混捏し生地玉を形成し２０分間、３０℃の湯浴中にて放置した後、水中にて水洗し、澱粉を洗い出して、デュラム小麦蛋白濃縮物を得た後、このデュラム小麦蛋白濃縮物を真空乾燥機にて乾燥後粉砕して粉末状とし、デュラムバイタルグルテンを得ることができる。
このデュラムバイタルグルテンの蛋白質含量は約７０質量％である。
Hereinafter, the present invention will be described in detail.
Durum wheat is well known as a raw material wheat for obtaining macaroni and semolina for spaghetti, but it belongs to two-grain wheat and is genetically distinguished from ordinary wheat (ordinary wheat). .
The durum vital gluten of the present invention refers to vital gluten prepared from durum wheat as a raw material.
The durum vital gluten of the present invention can be obtained by the same production method as in the case of collecting gluten from ordinary wheat.
As an example, 55 parts by mass of water is added to 100 parts by mass of durum wheat flour and kneaded to form a dough ball, which is allowed to stand in a hot water bath at 30 ° C. for 20 minutes, then rinsed in water to remove starch, After the durum wheat protein concentrate is obtained, the durum wheat protein concentrate is dried in a vacuum dryer and then pulverized to give a powder, whereby durum vital gluten can be obtained.
The protein content of this durum vital gluten is about 70% by weight.
本発明のデュラムバイタルグルテンを含むパン用小麦粉組成物のデュラムバイタルグルテンの含有量は特に限定されないが、小麦粉とデュラムバイタルグルテンの合計質量に対して、２質量％以上１０質量％以下（蛋白質量換算で１．４質量％以上７．０質量％以下）であることが作業性、食感の両面で好ましい。
本発明のデュラムバイタルグルテンを含むパン用小麦粉組成物に使用する小麦粉は、パンに使用する小麦粉であれば特に限定はない。
また、澱粉、イースト、食塩、砂糖、油脂などパンに使用する副原料を必要に応じて配合することができる。
本発明のデュラムバイタルグルテンを含むパン用小麦粉組成物は従来のバイタルグルテンを含むパン用小麦粉組成物と同様に使用できるが、加水量は、デュラムバイタルグルテンを含まない場合に比べ粉体１００質量部に対して２〜８質量部増やすことが好ましい。
加水量が増えることにより老化耐性に優れたものとなる。
The content of the durum vital gluten in the bread flour composition containing the durum vital gluten of the present invention is not particularly limited, but is 2% by mass or more and 10% by mass or less (converted to protein mass) with respect to the total mass of the flour and the durum vital gluten. Is 1.4 mass% or more and 7.0 mass% or less) in terms of workability and texture.
The wheat flour used for the bread flour composition containing the durum vital gluten of the present invention is not particularly limited as long as it is flour used for bread.
Further, auxiliary materials used for bread such as starch, yeast, salt, sugar, fats and oils can be blended as necessary.
The bread wheat flour composition containing the durum vital gluten of the present invention can be used in the same manner as the conventional bread wheat flour composition containing the vital gluten, but the water content is 100 parts by mass of the powder as compared with the case where the durum vital gluten is not contained. It is preferable to increase 2 to 8 parts by mass.
As the amount of water added increases, the resistance to aging becomes excellent.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［デュラムバイタルグルテンの調製］
デュラム小麦粉１００質量部に対して水５５質量部を加え混捏し、形成された生地玉を２０分間、３０℃の湯浴中にて放置した。
得られた生地玉を水中で水洗し澱粉を洗い出して、デュラム小麦蛋白濃縮物を得た。
得られたデュラム小麦蛋白濃縮物を真空乾燥機にて乾燥後、粉砕して粉末状とし、蛋白質含量７０質量％のデュラムバイタルグルテン（デュラム小麦蛋白濃縮物）を得た。
以下の実施例では、このデュラムバイタルグルテンを使用した。
［実施例１〜３、比較例１〜２、参考例１］食パン
表１に示す配合で各原料（ショートニングを除く）をパン用ミキサーに投入し低速２分間、中速３分間、高速１分間混捏しショートニングを加え、低速１分間、中速３分間、高速４分間混捏して生地を得た。
生地の捏ね上げ温度は２７℃であった。
なお、最適な生地の硬さを得るために、バイタルグルテンを配合した場合は配合していない参考例１より加水量を多くしている。
この生地を２７℃で６０分間発酵した。
発酵後に、２３０ｇずつ分割して丸め、２０分間室温でさらに発酵させた。
その後、この生地をモルダーで棒状に成形し、型に詰めて、３８℃で３０分間発酵させ、２００℃のオーブンで３０分間焼成して食パンを得た。
これを冷却後、ビニール袋に包装し、翌日スライサーでスライスし、以下の評価基準で１０名のパネラーにより評価を行った。
常温で保存し３日後にも同様に評価を行った。
・伸展性、弾力性（作業性）
５点・・・伸展性、弾力性のバランスが良好で良い
４点・・・伸展性、弾力性のバランスがやや良好でやや良い
３点・・・普通
２点・・・伸展性、弾力性がやや劣りやや悪い
１点・・・展性、弾力性が劣り悪い
・べたつき（作業性）
５点・・・べたつきがなく良い
４点・・・ほとんどべたつかずやや良い
３点・・・少しべたつくが普通
２点・・・べたつきがありやや悪い
１点・・・非常にべたつき悪い
・外観
５点・・・均整、ボリュームが非常に良好で非常に良い
４点・・・均整、ボリュームが良好で良い
３点・・・均整、ボリュームは普通
２点・・・均整、ボリュームが劣り悪い
１点・・・均整、ボリュームが非常に劣り非常に悪い
・食感
５点・・・ソフト感、口どけが非常に良好で非常に良い
４点・・・ソフト感、口どけが良好で良い
３点・・・ソフト感、口どけは普通
２点・・・硬く、ヒキのある食感で悪い
１点・・・非常に硬くヒキのある食感で非常に悪い
得られた評価結果を表２〜表６に示す。
The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Preparation of durum vital gluten]
55 parts by mass of water was added to 100 parts by mass of durum flour and kneaded, and the formed dough balls were left in a hot water bath at 30 ° C. for 20 minutes.
The obtained dough balls were washed with water to remove the starch to obtain a durum wheat protein concentrate.
The obtained durum wheat protein concentrate was dried with a vacuum drier and then pulverized to give a powder, thereby obtaining durum vital gluten (durum wheat protein concentrate) having a protein content of 70% by mass.
This durum vital gluten was used in the following examples.
[Examples 1 to 3, Comparative Examples 1 and 2, Reference Example 1] Bread Each ingredient (excluding shortening) having a composition shown in Table 1 was put into a bread mixer and low speed 2 minutes, medium speed 3 minutes, high speed 1 minute. The mixture was kneaded, shortening was added, and the mixture was kneaded at a low speed for 1 minute, a medium speed for 3 minutes, and a high speed for 4 minutes to obtain a dough.
The kneading temperature of the dough was 27 ° C.
In order to obtain the optimum hardness of the dough, the amount of water added was larger than that in Reference Example 1 in which Vital Gluten was not added.
The dough was fermented at 27 ° C for 60 minutes.
After fermentation, it was divided into 230 g, rounded, and further fermented at room temperature for 20 minutes.
Then, this dough was molded into a rod shape with a moulder, packed in a mold, fermented at 38 ° C. for 30 minutes, and baked in an oven at 200 ° C. for 30 minutes to obtain bread.
After cooling, it was packed in a plastic bag, sliced with a slicer the next day, and evaluated by 10 panelists according to the following evaluation criteria.
It was stored at room temperature and the same evaluation was carried out 3 days later.
・ Extensibility, elasticity (workability)
5 points: Good balance between extensibility and elasticity 4 points: Good balance between extensibility and elasticity 3 points: Normal 2 points: Extensibility, elasticity Slightly inferior and slightly inferior 1 point ... Inferior in malleability and elasticity / Stickiness (workability)
5 points: Good without stickiness 4 points: Almost non-greasy, slightly good 3 points: Slightly sticky, normal 2 points: Sticky, slightly bad 1 point: Very sticky, appearance 5 Points: Proportion, volume is very good and very good 4 points: Proportion, volume is good 3 points ... Proportion, volume is normal 2 points: Proportion, volume is poor 1 point・ ・ ・ Proportionately poor in volume and very bad ・ Food texture 5 points ・ ・ ・ Soft feeling, very good mouth feeling 4 points ・ ・ ・ Soft feeling, good mouth feeling 3 points good・ ・ ・ Softness and mouth feel are normal 2 points ・ ・ ・ Hard and bad texture with bad texture 1 point ・ ・ ・ Very hard and very bad texture with bad texture Table 2 It shows in Table 6.
表１中、単位は質量部である。
バイタルグルテンＡは強力小麦由来のバイタルグルテン（蛋白質８２．３質量％）である。
バイタルグルテンＢは中力小麦由来のバイタルグルテン（蛋白質７８．０質量％）である。
蛋白質量を合わせるため、バイタルグルテンの量を調整した。
In Table 1, the unit is parts by mass.
Vital Gluten A is strong wheat-derived vital gluten (protein 82.3% by mass).
Vital gluten B is medium gluten-derived vital gluten (protein 78.0 mass%).
The amount of vital gluten was adjusted to match the protein amount.
作業性はバイタルグルテンを使用した場合は、すべて向上したがデュラムバイタルグルテン、特に５％程度使用した場合が最も優れていた。
外観は バイタルグルテンを使用した場合は、すべて向上した。
食感は、焼成翌日の評価が実施例３は、参考例１と同評価であった、それ以外は、すべて優れていた。
特に、焼成３日後の食感の評価は、すべて優れていて顕著な老化耐性の向上効果が見られた。
作業性が従来のバイタルグルテンと同様に改善でき、ソフトな食感を得ることができるデュラムバイタルグルテンを配合した場合が総合的に優れていた。
The workability was all improved when using vital gluten, but was most excellent when using durum vital gluten, especially about 5%.
The appearance was all improved with Vital Gluten.
Regarding texture, Example 3 had the same evaluation as that of Reference Example 1 on the day after baking, and was excellent in all other cases.
In particular, the texture evaluation after 3 days of baking was all excellent, and a remarkable effect of improving aging resistance was observed.
The workability was improved similarly to conventional vital gluten, and the case where durum vital gluten was added, which can give a soft texture, was comprehensively excellent.
Claims (3)
Bread using the bread flour composition according to claim 1 or 2.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58101636A (en) * | 1981-12-09 | 1983-06-16 | 日本製粉株式会社 | Production of breads |
| JPH02145145A (en) * | 1988-11-28 | 1990-06-04 | Oita Pref Gov | Production of bread of adlay |
| JPH0515298A (en) * | 1991-07-15 | 1993-01-26 | Nippon Flour Mills Co Ltd | Bread for heating in microwave oven and production thereof |
| JPH06153769A (en) * | 1992-07-15 | 1994-06-03 | Nisshin Flour Milling Co Ltd | Frozen bakery product |
| JP2002191306A (en) * | 2000-12-27 | 2002-07-09 | Showa Sangyo Co Ltd | Food quality improver and food using the same |
| JP2009254240A (en) * | 2008-04-14 | 2009-11-05 | Nippon Flour Mills Co Ltd | Wheat flour composition containing wheat bran and used for bread and bread using the same |
-
2018
- 2018-10-10 JP JP2018191392A patent/JP2020058279A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58101636A (en) * | 1981-12-09 | 1983-06-16 | 日本製粉株式会社 | Production of breads |
| JPH02145145A (en) * | 1988-11-28 | 1990-06-04 | Oita Pref Gov | Production of bread of adlay |
| JPH0515298A (en) * | 1991-07-15 | 1993-01-26 | Nippon Flour Mills Co Ltd | Bread for heating in microwave oven and production thereof |
| JPH06153769A (en) * | 1992-07-15 | 1994-06-03 | Nisshin Flour Milling Co Ltd | Frozen bakery product |
| JP2002191306A (en) * | 2000-12-27 | 2002-07-09 | Showa Sangyo Co Ltd | Food quality improver and food using the same |
| JP2009254240A (en) * | 2008-04-14 | 2009-11-05 | Nippon Flour Mills Co Ltd | Wheat flour composition containing wheat bran and used for bread and bread using the same |
Non-Patent Citations (1)
| Title |
|---|
| JOURNAL OF TEXTURE STUDIES, vol. 41, JPN6021045375, 2010, pages 245 - 261, ISSN: 0004751913 * |
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