JP4722152B2 - Bread flour composition containing wheat bran and bread using the same - Google Patents
Bread flour composition containing wheat bran and bread using the same Download PDFInfo
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- JP4722152B2 JP4722152B2 JP2008104214A JP2008104214A JP4722152B2 JP 4722152 B2 JP4722152 B2 JP 4722152B2 JP 2008104214 A JP2008104214 A JP 2008104214A JP 2008104214 A JP2008104214 A JP 2008104214A JP 4722152 B2 JP4722152 B2 JP 4722152B2
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Description
本発明は、小麦ふすまを多く含むにもかかわらず製パン作業性が良く外観やボリューム食感などに優れ美味なパンを作ることができる小麦粉組成物及びこれを使用して製造したパンに関する。 TECHNICAL FIELD The present invention relates to a flour composition that can produce a delicious bread having good breadmaking workability and excellent appearance and volume texture despite containing a lot of wheat bran, and a bread produced using the same.
小麦は製粉して小麦粉にした後に、さまざまな食品に加工して利用されている。
小麦粉から作られる代表的な食品としては、パン、麺、焼き菓子などがあり、それぞれ異なる銘柄の小麦が使用されている。
小麦は一般的に赤小麦と白小麦に分けられ、これらは加工製品によって使い分けられている。
パン用小麦粉の製造原料には赤小麦が主に使われる。
一方、白小麦は、主に菓子と麺（うどん、ラーメンなど）用の小麦粉原料として使われている（例えば非特許文献１参照）。
Wheat is milled into flour and then processed into various foods.
Typical foods made from flour include bread, noodles, baked goods, etc., each using different brands of wheat.
Wheat is generally divided into red wheat and white wheat, which are properly used by processed products.
Red wheat is mainly used as a raw material for making bread flour.
On the other hand, white wheat is mainly used as a flour raw material for confectionery and noodles (such as udon and ramen) (see Non-Patent Document 1, for example).
先進諸国の食生活では不足しているとされる食物繊維の摂取量を増すために、全粒穀粉や穀物のふすまを使用した食品が世界的に増える傾向にある。
しかし、ふすまを食品に加えると食味食感とも劣り、外観や加工時の作業性も良くないことから、依然としてふすまを含まない食品の方が圧倒的に多数を占めている。
ふすまを美味に食する方法も研究されており、例えばふすまを細かく粉砕する方法（例えば特許文献１参照）、ふすまを焙焼加熱した後に粉砕する方法（例えば特許文献２参照）、ふすまに加水した後に臼で粉砕する方法（例えば特許文献３参照）などが知られている。
しかし、ふすまを多く含むパンで、製パン作業性、パンの膨らみ、風味、食感などの点において十分満足のいくものはなかった。
In order to increase the intake of dietary fiber, which is said to be lacking in the diet of developed countries, foods using whole grain flour and cereal bran tend to increase worldwide.
However, when bran is added to food, the taste and texture are inferior, and the appearance and workability at the time of processing are not good. Therefore, foods that do not contain bran still dominate.
A method of eating bran deliciously has also been studied. For example, a method of finely pulverizing bran (see, for example, Patent Document 1), a method of pulverizing bran after being roasted and heated (see, for example, Patent Document 2), and adding water to bran A method of pulverizing with a mortar (see, for example, Patent Document 3) is known.
However, none of the breads containing much bran was sufficiently satisfactory in terms of bread making workability, bread swelling, flavor, and texture.
従って、本発明の目的は、ふすまを多く含むにもかかわらず風味、食感、外観などに優れた美味なパンを製造することができる小麦粉組成物及びこれを使用したパンを提供することである。 Accordingly, an object of the present invention is to provide a flour composition capable of producing a delicious bread excellent in flavor, texture, appearance, etc. despite containing a large amount of bran, and a bread using the same. .
本発明者らは、前記の目的を達成するために鋭意研究を重ねた結果、
（１）白小麦由来のふすまを赤小麦由来の小麦粉に加えた小麦粉組成物を原料として使用すると、ふすまを多く含むにもかかわらず風味、食感、外観などに優れた美味なパンを製造することができること。
（２）小麦粉１００質量部に対して、ふすまを４〜２５質量部加えたときに良好な効果が得られること
（３）前記小麦粉の一部をバイタルグルテンとした小麦粉組成物を使用すると一層良好な結果が得られ、その際のふすま添加量はバイタルグルテン及び小麦粉の合計１００質量部に対して４〜５４質量部になること
（４）前記白小麦由来のふすまとして、目開き２５０μｍの篩いを通るように粒度調整した物を使用したとき、より一層パンの品質が高まること
を見出し、本発明を完成するに至った。
従って本発明は、赤小麦由来の小麦粉１００質量部に対して、白小麦由来の目開き２５０μｍの篩いを抜け、かつ、目開き１５０μｍを抜ける割合が６０質量％以下である粒径の小麦ふすまを４質量部以上２５質量部以下の比率で混合したことを特徴とするパン用小麦粉組成物である。
また、赤小麦由来の小麦粉とバイタルグルテンの混合物１００質量部に対して、白小麦由来の目開き２５０μｍの篩いを抜け、かつ、目開き１５０μｍを抜ける割合が６０質量％以下である粒径の小麦ふすまを４質量部以上５４質量部以下の比率で混合したことを特徴とするパン用小麦粉組成物である。
さらに、前記小麦粉組成物を使用して製造したパンである。
As a result of intensive studies to achieve the above object, the present inventors have
(1) When a flour composition obtained by adding bran derived from white wheat to flour derived from red wheat is used as a raw material, a delicious bread excellent in flavor, texture, appearance and the like is produced despite containing a lot of bran. What can be done.
(2) A good effect is obtained when 4 to 25 parts by mass of bran is added to 100 parts by mass of wheat flour. (3) Even better when a flour composition in which a part of the flour is vital gluten is used. The result is that the bran addition amount is 4 to 54 parts by mass with respect to 100 parts by mass of vital gluten and wheat flour in total (4) As a bran derived from white wheat, a sieve with an opening of 250 μm is used. It was found that the quality of bread was further increased when using a product whose grain size was adjusted to pass, and the present invention was completed.
Accordingly, the present invention provides a wheat bran having a particle size of 60% by mass or less through a sieve of 250 μm openings derived from white wheat and 100 μm of wheat flour derived from red wheat. A bread flour composition characterized by being mixed at a ratio of 4 parts by mass or more and 25 parts by mass or less.
In addition, wheat having a particle diameter of 100 mass parts of a mixture of red wheat-derived flour and vital gluten having a particle diameter of 60% by mass or less through a sieve of 250 μm openings derived from white wheat and 150 μm openings. A wheat flour composition for bread characterized by mixing bran in a ratio of 4 to 54 parts by weight.
Furthermore, it is the bread manufactured using the said flour composition.
本発明の小麦粉組成物は製パン作業性が良好である。
また、本発明の小麦粉組成物から作ったパンは、風味、外観、内相の色調が良好であり、食感上の欠点がなく、パンに要求される全ての性質を満たしている。
さらに、ふすまの粒度を調整することで、モチモチとしたユニークな食感とすることが可能である。
本発明のパンは、小麦ふすまを多く含むため、食物繊維などの栄養素が豊富である。
本発明の小麦粉組成物に、食塩、酵母、砂糖などの製パン用素材を添加し、パン用プレミクス粉とすることもできる。
The flour composition of the present invention has good bread-making workability.
In addition, the bread made from the flour composition of the present invention has good flavor, appearance and color tone of the internal phase, has no texture, and satisfies all the properties required for bread.
Furthermore, by adjusting the grain size of the bran, it is possible to have a unique texture with a moist feeling.
Since the bread of the present invention contains a large amount of wheat bran, it is rich in nutrients such as dietary fiber.
Bread raw materials such as salt, yeast and sugar can be added to the wheat flour composition of the present invention to obtain bread premix powder.
以下、本発明を詳細に説明する。
本発明における小麦とは、イネ科コムギ属の植物の頴果を指す。
小麦は皮部細胞中の赤色色素の有無という形質により、赤小麦と白小麦に分類される。
本発明における赤小麦とは、皮部に赤色の色素を持つ小麦を指す。
一般に、赤小麦の外皮色は橙色、赤褐色、濃褐色などである。
赤小麦の例としては、１ＣＷ（カナダ産ウエスタン・レッド・スプリング１等），ＤＮＳ（アメリカ合衆国産ハード・レッド・スプリング、もしくはダーク・ノーザン・スプリング），ＳＨ（アメリカ合衆国産ハード・レッド・ウインター、もしくはセミハード）春よ恋（国内産小麦）、ハルユタカ（国内産小麦）、キタノカオリ（国内産小麦）、ニシノカオリ（国内産小麦）、ミナミノカオリ（国内産小麦）などが挙げられる。
Hereinafter, the present invention will be described in detail.
The wheat in the present invention refers to the fruit of a plant belonging to the genus Wheat.
Wheat is classified into red wheat and white wheat depending on the character of the presence or absence of red pigment in the skin cells.
The red wheat in the present invention refers to wheat having a red pigment in the skin.
In general, the outer color of red wheat is orange, reddish brown, dark brown, and the like.
Examples of red wheat include 1CW (Canada Western Red Spring 1 etc.), DNS (United States Hard Red Spring or Dark Northern Spring), SH (United States Hard Red Winter, or Semi-Hard) ) Spring Yo Koi (Domestic Wheat), Haruyutaka (Domestic Wheat), Kitanokaori (Domestic Wheat), Nishino Kaori (Domestic Wheat), Minaminokaori (Domestic Wheat), etc.
一方、本発明の白小麦とは、皮部に赤色の色素を持たない小麦を指す。
白小麦の通常の外皮色は、白色や淡黄色などである。
白小麦の例としては、ＡＳＷ（オーストラリア産日本向けヌードルブレンド小麦），ＰＨ（オーストラリア産プライムハード），ＷＷ（アメリカ合衆国産ソフトホワイト、もしくはウエスタンホワイト），デュラム小麦（世界各地で作られているパスタ用の小麦）などが挙げられる。
On the other hand, the white wheat of the present invention refers to wheat having no red pigment in the skin.
The normal skin color of white wheat is white or light yellow.
Examples of white wheat include ASW (noodle blended wheat for Australia from Japan), PH (Australian Prime Hard), WW (U.S. soft white or Western white), Durum wheat (for pasta made around the world) Of wheat).
前述した赤小麦及び白小麦の例は、日本で食用に使用されている主要な小麦銘柄または品種だが、これら以外にも様々な銘柄や品種がある。
本発明に使用できる小麦は例示した範囲には限定されない。
赤小麦／白小麦という分類とは別に、春小麦（春播き小麦ともいう）／冬小麦（秋播き小麦）という小麦の分類方法がある。
これは、播種時期による分類であり、各小麦に要求される播種時期は遺伝的に決定される形質である。
一般に、春小麦は春に播いて夏から秋にかけて収穫し、冬小麦は秋に播いて冬を越した後、初夏に収穫する。
春小麦を秋に播いて冬を越した後、夏頃に収穫することも可能だが、そのような栽培方法を採った小麦も、春小麦に含まれる。
なぜなら、パンの加工性は小麦の遺伝的性質（グルテンの質など）によるところが多く、春小麦の遺伝的性質は播種時期によらず春小麦のものとなるからである。
先に例示した赤小麦のうち、１ＣＷ，ＤＮＳ，春よ恋、ハルユタカは春小麦であり、残りは冬小麦である。
The above examples of red wheat and white wheat are the main wheat brands or varieties used for food in Japan, but there are various brands and varieties.
The wheat that can be used in the present invention is not limited to the exemplified ranges.
In addition to the classification of red wheat / white wheat, there is a wheat classification method of spring wheat (also called spring wheat) / winter wheat (autumn wheat).
This is a classification according to the sowing time, and the sowing time required for each wheat is a genetically determined trait.
In general, spring wheat is sown in spring and harvested from summer to autumn, and winter wheat is sown in autumn and overwintered and then harvested in early summer.
Spring wheat can be sown in autumn and then harvested in summer after winter. However, wheat grown in this way is also included in spring wheat.
This is because the bread's processability depends largely on the genetic properties (such as gluten quality) of wheat, and the genetic properties of spring wheat are those of spring wheat regardless of the sowing time.
Of the red wheat exemplified above, 1CW, DNS, Spring Yo Koi, and Harutaka are spring wheat, and the rest are winter wheat.
本発明に使用する小麦粉は、赤小麦から製粉されたものである。
赤小麦から挽いた小麦粉を用いるのは、白小麦から作った小麦粉よりも製パン作業性やパンの食感が優れるためである。
小麦粉の製造に使用する赤小麦のうち、春小麦主体のものを使用するとより一層良好な製パン作業性やパンの食感が得られる。
なお、春小麦主体とは、春小麦と冬小麦を混合して製粉しているか、製粉後に混合している場合に、春小麦の比率が半分以上を占めることを指す。
もちろん、春小麦のみから製粉した小麦粉を使用すると、最も高い効果が得られる。
The flour used in the present invention is milled from red wheat.
The reason why wheat flour ground from red wheat is used is that bread making workability and texture of bread are superior to flour made from white wheat.
Among the red wheat used for the production of wheat flour, the use of spring wheat-based ones makes it possible to obtain even better bread making workability and bread texture.
In addition, spring wheat main body means that the ratio of spring wheat accounts for half or more when spring wheat and winter wheat are mixed and milled or mixed after milling.
Of course, the highest effect can be obtained by using flour milled only from spring wheat.
本発明におけるふすまとは、小麦粉の製造時に副産物として生産される物質で、小麦粉にならなかった部分を集めたものである。
ふすまは、小麦の皮部（果皮、種皮及びアリューロン層）を主体とした、小麦粉よりも粗粒の物質であり、皮部以外に胚芽及び製粉で粉にしきれなかった少量の胚乳も混入する。
本発明で使用するふすまは、白小麦を製粉する際に得られるものである。
白小麦のふすまを使用すると、赤小麦のふすまよりも食味、香り、色調などが良好なパンが得られる。
本発明の小麦粉組成物を製造するに際し、白小麦のふすまとして目開き２５０μｍ以下の篩いを通る粒径のものを使用すると、なお一層良好な結果が得られる。
粒径の細かいふすまを使用することで、パンの食感にモチモチ感を持たせたり、食感のざらつきをなくしたり、色調をさらに良くすることができる。
粒径の細かいふすまは、市販のふすまを粉砕して、粒度調整することで得られる。
ふすまを粉砕する手段は特段問わず、例えば超遠心粉砕機、ピンミル、ターボミル、ハンマーミル、石臼、ローラーミルなどが使用可能である。
実用的な製造ラインの一例としては、ふすまを粉砕機で粉砕した後に篩い機で粒度分けし、粗すぎるものを再度粉砕機にかけるという方法が挙げられる。
The bran in the present invention is a substance that is produced as a by-product during the production of flour, and is a collection of portions that have not become flour.
Bran is a coarser substance than wheat flour, mainly composed of wheat skin (fruit skin, seed coat and aleurone layer), and a small amount of endosperm that could not be fully ground by germ and milling is also mixed in addition to the skin.
The bran used in the present invention is obtained when white wheat is milled.
When white wheat bran is used, bread having better taste, aroma and color than red wheat bran can be obtained.
In producing the flour composition of the present invention, even better results can be obtained by using white wheat bran having a particle size that passes through a sieve having an opening of 250 μm or less.
By using bran with a small particle size, it is possible to give the bread texture a moist feeling, to eliminate the texture, and to improve the color tone.
Fine bran can be obtained by pulverizing commercially available bran and adjusting the particle size.
The means for pulverizing the bran is not particularly limited, and for example, an ultracentrifugal pulverizer, a pin mill, a turbo mill, a hammer mill, a stone mill, a roller mill or the like can be used.
As an example of a practical production line, there is a method in which bran is pulverized by a pulverizer, then the particle size is classified by a sieving machine, and a product that is too coarse is subjected to a pulverizer again.
本発明に使用する白小麦のふすまとして、目開き２５０μｍ以下の篩いを通るものだと食感にモチモチ感が加わり好ましいが、あまり細かいものが多いと、モチモチ感を通り越してネチャネチャ感を感じ、やや劣る食感となる。
ネチャネチャ感は目開き１５０μｍの篩いを通過する粒度のふすまが、粉砕したふすま中７割程度になると発生し、その比率が増えるとネチャネチャ感は強くなる。
ネチャネチャ感が加わっても、本発明のふすま入りパン用粉は、従来のものと比べると品質が優れるが、目開き１５０μｍの篩いを通過するふすまを７０質量％以下に抑え、ネチャネチャ感を軽減すると、いっそう良好な食感となる。
１５０μｍ以下のふすまを６０質量％以下まで減らしてネチャネチャ感を解消すると、なおいっそう良好な食感のパンが得られる。
As white wheat bran used in the present invention, it is preferable to pass through a sieve having an opening of 250 μm or less, but it is preferable because it adds a moist feeling to the texture, but if it is too fine, it feels sticky and feels slightly sticky. Inferior texture.
The feeling of a texture is generated when the bran having a particle size passing through a sieve having an opening of 150 μm is about 70% of the pulverized bran, and the feeling becomes stronger as the ratio increases.
Even if a feeling of feeling is added, the flour for bread filling of the present invention is superior in quality compared to the conventional one, but the bran passing through a sieve having an opening of 150 μm is suppressed to 70% by mass or less, and the feeling of feeling is reduced. , The texture is even better.
If the bran having a size of 150 μm or less is reduced to 60% by mass or less to eliminate the feeling of stickiness, a bread having a better texture can be obtained.
本発明で使用する白小麦由来のふすまは赤小麦由来の小麦粉１００質量部に対して４質量部以上２５質量部以下の範囲とする必要がある、
ふすまの比率が４質量部よりも少ないと、赤小麦由来のふすまと風味や食味の差が小さくなり、優位性が失われる。
細かいふすまを使用する際に得られる食感のモチモチ感も、ふすまの比率が４質量部未満ではほとんど得られなくなってしまう。
ふすまの比率が２５質量部よりも多くなると、製パン作業性が悪化し、パンの膨らみも悪くなり、食感も硬くなって商品価値が低くなる。
The bran derived from white wheat used in the present invention needs to be in the range of 4 parts by weight to 25 parts by weight with respect to 100 parts by weight of flour derived from red wheat.
If the bran ratio is less than 4 parts by mass, the difference in flavor and taste from bran derived from red wheat becomes small, and the superiority is lost.
Even when the fine bran is used, the texture of the texture is almost impossible to obtain when the bran ratio is less than 4 parts by mass.
When the bran ratio is more than 25 parts by mass, bread-making workability deteriorates, bread swells worse, the texture becomes harder, and the commercial value becomes lower.
バイタルグルテンを添加してグルテン組織を強化すれば、ふすまの添加量をさらに増やすことができる。
この場合、小麦粉とバイタルグルテンの合計１００質量部に対して、ふすまを５４質量部まで添加することが可能となる（添加量下限は風味や色調で決定されるので、バイタルグルテンを用いない場合と同じく４質量部となる。）
ふすまを５４質量部を超えて添加する場合、バイタルグルテンの添加や製パン条件の調整を行っても、良いパンを得ることは簡単ではない。
本発明におけるバイタルグルテンとは、小麦のグルテンたん白質を抽出したものである。
バイタルグルテンは、工業的には主に湿式法によって製造されているが、それ以外に化学的製造方法や乾式製造方法も開発されており本発明におけるバイタルグルテンはその製造方法を問わず使用することができる。
If vital gluten is added to strengthen the gluten structure, the amount of bran added can be further increased.
In this case, it becomes possible to add up to 54 parts by mass of bran with respect to 100 parts by mass of the flour and vital gluten (the lower limit of the amount of addition is determined by the flavor and color tone, so that no vital gluten is used) (It will also be 4 parts by mass.)
When adding more than 54 parts by weight of bran, it is not easy to obtain good bread even when adding vital gluten or adjusting the baking conditions.
The vital gluten in the present invention is an extract of wheat gluten protein.
Vital gluten is industrially produced mainly by a wet method, but other chemical production methods and dry production methods have also been developed, and vital gluten in the present invention should be used regardless of its production method. Can do.
図１に本発明の小麦粉組成物製造方法の概略を示す。 FIG. 1 shows an outline of the method for producing a flour composition of the present invention.
本発明におけるパンとは、小麦粉を主体とする穀粉と水（牛乳などを代替として使用することもある）、イースト、及びその他の資材（通常の製パンに用いられるものは、本発明のパンにも全て使用できる）を加えて捏ねることで生地を作り、醗酵させて焼く（蒸したり、油で揚げたりする場合もある）ことで製造する食品を指す。
代表的なパンとしては、食パン、ロールパン（バターロールなど）、食卓パン（コッペパン、ハンバーガーバンズなど）、ハースブレッド（フランスパン、ドイツパンなど）、菓子パン（メロンパン、アンパンなど）、デニッシュ、ペストリー、クロワッサン、揚げパン（カレーパン、ピロシキなど）、イングリッシュマフィン、フラットブレッド、ベーグル、蒸しパンなどが挙げられるが本発明のパンはこれらに限定されるものではない。
The bread in the present invention is flour and water mainly composed of wheat flour (milk may be used as an alternative), yeast, and other materials (those used for ordinary bread making are used in the bread of the present invention. Can also be used) to make dough by kneading and fermenting, fermenting and baking (sometimes steamed or fried in oil).
Typical breads include bread, rolls (butter roll, etc.), table bread (coppe bread, hamburger buns, etc.), hearth bread (french bread, German bread, etc.), sweet breads (melon bread, anpan etc.), Danish, pastries, croissants. , Fried bread (curry bread, piroshki, etc.), English muffin, flat bread, bagel, steamed bread and the like, but the bread of the present invention is not limited thereto.
以下本発明を実施例により具体的に説明する。
［参考例１，比較例１〜３］赤小麦と白小麦の比較
赤小麦と白小麦由来の小麦粉及びふすまを使ってパンを作り比較した。
赤小麦由来の小麦粉として、１ＣＷの６０％粉、ＤＮＳの６０％粉、ＳＨの６０％粉を等量混合したものを使用した。
白小麦由来の小麦粉として、ＰＨの６０％粉を使用した。
なお、６０％粉とは、ビューラー社製テストミルで得られる６種類の小麦粉を、品質の良いところから順に加え、歩留６０質量％になるように調製したものである。
赤小麦由来のふすまは、製粉工場において１ＣＷ，ＤＮＳ，ＳＨを混合した小麦の挽砕時に採取したものである。
白小麦由来のふすまは、製粉工場においてＰＨの挽砕時に採取したものである。
Hereinafter, the present invention will be specifically described by way of examples.
[ Reference Example 1, Comparative Examples 1 to 3] Comparison of red wheat and white wheat Bread was made using wheat flour and bran derived from red wheat and white wheat and compared.
As wheat flour derived from red wheat, 1CW 60% flour, DNS 60% flour, and SH 60% flour mixed in equal amounts were used.
As wheat flour derived from white wheat, 60% flour of PH was used.
In addition, 60% flour is prepared by adding six kinds of wheat flour obtained in a test mill manufactured by Bühler in order from a good quality to a yield of 60% by mass.
The bran derived from red wheat is collected at the time of grinding wheat mixed with 1 CW, DNS, and SH in a mill.
White wheat-derived bran was collected at the time of PH grinding in a mill.
食パンの製造及び評価は次のとおり行った。
（１）小麦粉１００質量部に対してふすまを６質量部加え、混合した。
参考例１は、赤小麦由来の小麦粉と白小麦由来のふすまを混合したものである。
比較例１は、赤小麦由来の小麦粉と赤小麦由来のふすまを混合したものである。
比較例２は、白小麦由来の小麦粉と白小麦由来のふすまを混合したものである。
比較例３は、白小麦由来の小麦粉と赤小麦由来のふすまを混合したものである。
（２）前記小麦粉とふすまの混合物１００質量部、パン用圧搾酵母３質量部、上白糖５質量部、食塩２質量部、脱脂粉乳２質量部、イーストフード０．１質量部、水６７質量部をパン用ミキサーに投入し、低速で２分間、中速で３分間、高速で１分間混合した。
（３）生地にショートニングを５質量部加え、低速で１分間、中速で３分間、高速で４分間混合した。生地の捏ね上げ温度は２８℃となるように調整した。
（４）生地を２７℃で６０分間醗酵した後に、４５０ｇずつに分割して丸め、２０分間室温で醗酵させた。
（５）生地をモルダーで棒状に整形し、型に詰めて３８℃で３０分間醗酵させた後に、２１０℃のオーブンで２５分間焼成した。
（６）焼成後、ナタネ置換法でパン容積の測定を行った後に、室温で１時間冷却し、袋詰めした。
（７）翌日、１５ｍｍ厚にスライスして熟練のパネラー１０名により官能評価を行った。
評価項目は、製パン作業性（２名の製パン技術者による）、外観（形状、色調）、内相（伸び、均一さ、色調）、食感、風味（食味と香り）である。
評価は各項目７段階とし、非常に劣る＝１点、劣る＝２点、やや劣る＝３点、普通＝４点、やや優れる＝５点、優れる＝６点、非常に優れる＝７点とし、全パネラーの評価を平均して評点とした。
この試験の評価は、比較例１を対照（全項目４点）として行った。
結果を表１に示す。
The production and evaluation of bread were as follows.
(1) 6 parts by mass of bran was added to 100 parts by mass of flour and mixed.
Reference Example 1 is a mixture of flour derived from red wheat and bran derived from white wheat.
Comparative Example 1 is a mixture of red wheat flour and red wheat bran.
Comparative Example 2 is a mixture of flour derived from white wheat and bran derived from white wheat.
Comparative Example 3 is a mixture of white wheat flour and red wheat bran.
(2) 100 parts by weight of the wheat flour and bran mixture, 3 parts by weight of bread pressed yeast, 5 parts by weight of white sucrose, 2 parts by weight of salt, 2 parts by weight of skim milk powder, 0.1 part by weight of yeast food, 67 parts by weight of water Was put into a bread mixer and mixed for 2 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed.
(3) 5 parts by weight of shortening was added to the dough and mixed for 1 minute at low speed, 3 minutes at medium speed, and 4 minutes at high speed. The dough kneading temperature was adjusted to 28 ° C.
(4) After the dough was fermented at 27 ° C. for 60 minutes, it was divided into 450 g pieces, rounded, and fermented at room temperature for 20 minutes.
(5) The dough was shaped into a rod shape with a molder, packed in a mold, fermented at 38 ° C for 30 minutes, and then baked in an oven at 210 ° C for 25 minutes.
(6) After baking, the bread volume was measured by the rapeseed substitution method, and then cooled at room temperature for 1 hour and packed in a bag.
(7) The next day, it was sliced to a thickness of 15 mm and subjected to sensory evaluation by 10 skilled panelists.
Evaluation items are bread making workability (by two baking engineers), appearance (shape, color tone), internal phase (elongation, uniformity, color tone), texture, and flavor (taste and aroma).
Evaluation is made in 7 stages for each item, very poor = 1 point, inferior = 2 points, slightly inferior = 3 points, normal = 4 points, somewhat excellent = 5 points, excellent = 6 points, very excellent = 7 points, All panelists' evaluations were averaged to give a score.
Evaluation of this test was performed by using Comparative Example 1 as a control (4 items in all items).
The results are shown in Table 1.
比較例２と３は生地の伸展性に欠けるため、製パン作業性がやや劣り、パン容積もやや小さかった。
参考例１と比較例１はパンの伸びが良く、参考例１と比較例２は内相の色調が良いため、参考例１の外観と内相が最も優れ、比較例３は最も劣った。
比較例２と３はクラムがやや硬いため食感が若干劣った。
対照の比較例１は、ふすまに特有の苦味を感じた。
参考例１と比較例２は、ふすまを使用しているにもかかわらず苦味をほとんど感じなかった。
さらに参考例１は甘味と旨味を感じ、香りもよく、ふすまを加えないパンに近い風味であった。
比較例２は、苦味はほとんどないものの、甘味や旨味も薄く水っぽい食味であり、ふすま臭をやや強く感じた。
従って、風味は対照よりはやや優れるものの、参考例１よりは劣った。
比較例３は、対照と同様に苦味を感じ、またふすま臭を対照よりも強く感じるために、最も風味が劣った。
以上のとおり、赤小麦由来の小麦粉に白小麦由来のふすまを混合する場合に、製パン作業性とパンの品質が最も良くなった。
Since Comparative Examples 2 and 3 lacked the stretchability of the dough, the bread making workability was slightly inferior and the bread volume was slightly small.
Since Reference Example 1 and Comparative Example 1 had good bread elongation, and Reference Example 1 and Comparative Example 2 had good internal phase color tone, the appearance and internal phase of Reference Example 1 were the best, and Comparative Example 3 was the worst.
Comparative Examples 2 and 3 had a slightly inferior texture because crumbs were slightly hard.
Control Comparative Example 1 felt a bitter taste peculiar to bran.
Reference Example 1 and Comparative Example 2 felt almost no bitterness despite using bran.
Furthermore, Reference Example 1 felt sweetness and umami, had a good aroma, and had a flavor close to bread without adding bran.
In Comparative Example 2, although there was almost no bitterness, the sweetness and umami taste were thin and watery, and the bran odor was felt slightly strong.
Therefore, although the flavor was slightly better than the control, it was inferior to Reference Example 1.
Comparative Example 3 had the least inferior flavor because it felt bitter as in the control and felt a bran odor stronger than the control.
As described above, when mixing wheat flour derived from red wheat with bran derived from white wheat, bread-making workability and bread quality were the best.
［参考例２〜４、７ 実施例５、６］ふすまの粒度の影響
白小麦由来のふすま（参考例１に使用したのと同じもの）を粉砕して各種粒度の画分に分け小麦粉（参考例１に使用したのと同じもの）に加えてパンを作ることで、ふすま粒度の影響を調べた。
ふすまの粉砕には、レッチェ社製超遠心粉砕機を用い、篩いを使用して粒度分けした。
参考例２に使用したふすまは粉砕及び篩い分けを行っていない。
参考例３に使用したふすまは３５５μｍ〜４５０μｍの範囲の粒子を集めたものである。
参考例４に使用したふすまは２５０μｍ〜３５５μｍの範囲の粒子を集めたものである。
実施例５に使用したふすまは２００μｍ〜２５０μｍの範囲の粒子を集めたものである。
実施例６に使用したふすまは１５０μｍ〜２００μｍの範囲の粒子を集めたものである。
参考例７に使用したふすまは目開き１５０μｍの篩いを抜けた粒子を集めたものである。
これらの粒度調整したふすまを、小麦粉１００質量部に対して５質量部加え、それ以外は参考例１と同様に食パンを作り評価を行った。
なお、評価は参考例２を対照（全項目４点）として行った。
評価の結果を表２に示す。
[ Reference Examples 2 to 4 and 7 Examples 5 and 6 ] Effect of bran particle size Bran derived from white wheat (same as used in Reference Example 1) was pulverized and divided into fractions of various particle sizes ( reference) The effect of bran grain size was examined by making bread in addition to the same as used in Example 1.
For pulverizing the bran, an ultracentrifugal pulverizer manufactured by Lecce was used, and the particle size was classified using a sieve.
The bran used in Reference Example 2 was not crushed and sieved.
The bran used in Reference Example 3 is a collection of particles in the range of 355 μm to 450 μm.
The bran used in Reference Example 4 is a collection of particles in the range of 250 μm to 355 μm.
The bran used in Example 5 is a collection of particles in the range of 200 μm to 250 μm.
The bran used in Example 6 is a collection of particles in the range of 150 μm to 200 μm.
The bran used in Reference Example 7 is a collection of particles that have passed through a sieve having an opening of 150 μm.
5 parts by mass of these bran powders adjusted for particle size were added to 100 parts by mass of wheat flour, and the rest was evaluated in the same manner as in Reference Example 1, except that bread was made.
The evaluation was performed using Reference Example 2 as a control (4 points for all items).
The evaluation results are shown in Table 2.
ふすまの粒子が細かくなると、パン生地がやや硬くなり、さらにべたつく傾向がみられたが、製パン作業性には大きな影響はなかった。
パン容積は、ふすまの粒子サイズにほとんど影響されなかった。
ふすまが細かくなると、ふすまの粒子が目立たなくなるために、外観や内相の色調が改善された。
ただし、参考例７のようにふすまのサイズが非常に細かいと、内相色がくすんで見える傾向があった。（それでも未粉砕のふすまよりは良好な色調であった。）
食感は、ふすまが細かくなるに従ってざらつきが抑えられ、口溶けが良くなり、飲み込む際のイガイガ感が解消されるとともに、モチモチ感が感じられるようになった。
モチモチ感はふすまの粒径が２５０μｍよりも細かくなると、特にはっきりと感じられた。
参考例７では、モチモチ感は強いものの、ねちゃつきも感じるようになったが、参考例２よりは良好な食感であった。
風味はふすまの粒径には影響されなかった。
以上のとおり、ふすまが細かい方がパンの内相や食感が改良されることが確認できた。
特に、粒径が２５０μｍよりも細かくなると、食感にモチモチ感を感じ、ざらつきが解消されるなど、良好な結果が得られることが確認できた。
As the bran particles became finer, the bread dough became slightly harder and even more sticky, but this had no significant effect on breadmaking workability.
Pan volume was hardly affected by the particle size of the bran.
When the bran became finer, the particles of the bran became inconspicuous, and the appearance and the color tone of the internal phase were improved.
However, when the bran size was very fine as in Reference Example 7, the internal phase color tended to appear dull. (Still better color tone than unmilled bran.)
As the texture of the bran became finer, the texture was reduced, the mouth melted better, the craving feeling when swallowing was eliminated, and a moist feeling was felt.
The feeling of stickiness was felt particularly clearly when the particle size of the bran became smaller than 250 μm.
In Reference Example 7, the feeling of stickiness was strong, but it also felt sticky, but the texture was better than that of Reference Example 2.
The flavor was not affected by the particle size of the bran.
As described above, it was confirmed that the finer bran improved the internal phase and texture of bread.
In particular, when the particle size was smaller than 250 μm, it was confirmed that good results were obtained, such as a feeling of stickiness and a feeling of roughness being eliminated.
［実施例８〜１１，比較例４〜６］ふすまの添加量
ふすまの添加量を変えて、製パンを行い評価した。
ふすまの添加量が多いと製パン作業性やパンの品質が劣ると予想されたので、適宜バイタルグルテンを添加して生地中のグルテンを強化し、製パン時の醗酵時間も調整した。
使用した小麦粉組成物の配合及び醗酵時間を表３に示す。
使用した小麦粉は参考例１と同じものである。
使用したふすまは、参考例１と同じものを目開き２５０μｍの篩いを通るように粉砕したものである。
ただし比較例４のみは、比較例１と同じふすまを、目開き２５０μｍの篩いを通るように粉砕して使用した。
ふすまの粉砕には、レッチェ社製超遠心粉砕機を用いた。
パンの製造及び評価方法は、表３に記した条件以外は参考例１と同じである。
なお、評価は比較例４を対照（全項目４点）として行った。
[Examples 8 to 11, Comparative Examples 4 to 6] Addition amount of bran The bread was added and evaluated by changing the addition amount of bran.
When the amount of bran added was large, it was expected that the baking workability and the quality of the bread would be inferior, so that vital gluten was added as appropriate to strengthen the gluten in the dough, and the fermentation time during breadmaking was also adjusted.
Table 3 shows the composition of the flour composition used and the fermentation time.
The flour used was the same as in Reference Example 1.
The bran used was the same as in Reference Example 1 pulverized so as to pass through a sieve having an opening of 250 μm.
However, only Comparative Example 4 was used by pulverizing the same bran as Comparative Example 1 so as to pass through a sieve having an opening of 250 μm.
For crushing the bran, an ultracentrifugal mill manufactured by Lecce was used.
The production and evaluation methods for bread were the same as in Reference Example 1 except for the conditions described in Table 3.
In addition, evaluation was performed by using Comparative Example 4 as a control (4 points for all items).
結果を表４に示す。
The results are shown in Table 4.
パンの風味は、比較例６のように白小麦由来ふすまの添加量が小麦粉組成物１００質量部中４０質量部になっても、赤小麦由来のふすま２０質量部より高い評点となった。
バイタルグルテンを加えない場合には、ふすまの添加量が小麦粉組成物１００質量部中２５質量部になると製パン作業性、パン容積、パン食感などが劣るようになった。
実施例８のパンは作業性に問題なく、外観、内相、風味は比較例４に比べて良好で、食感はソフトで口溶けが良かった。
従って、バイタルグルテンを使用しない場合のふすまの最大の添加量は小麦粉組成物１００質量部中２０質量部程度である。
Even when the amount of white wheat-derived bran was 40 parts by mass in 100 parts by mass of the flour composition as in Comparative Example 6, the bread taste was higher than that of 20 parts by mass of red wheat-derived bran.
In the case where vital gluten was not added, when the amount of bran added was 25 parts by mass in 100 parts by mass of the flour composition, bread-making workability, bread volume, bread texture, etc. became inferior.
The bread of Example 8 had no problem in workability, the appearance, the inner phase, and the flavor were better than those of Comparative Example 4, the texture was soft, and the mouth melted well.
Therefore, the maximum addition amount of bran when not using vital gluten is about 20 parts by mass in 100 parts by mass of the flour composition.
バイタルグルテンを加えるとさらにふすまの量を増やすことが可能だったが、ふすまの添加量が小麦粉組成物１００質量部中４０質量部になると製パン作業性、パン容積、パンの外観、内相、食感が劣った。
実施例１１のパンは作業性に問題なく、外観、内相、風味は比較例４に比べてやや良好であり、食感はソフトで口溶けが良かった。
従って、バイタルグルテンを使用する場合においては、ふすまの最大の添加量は小麦粉組成物１００質量部中３５質量部（小麦粉１００質量部に対して約５４質量部に相当する）程度である。
When adding vital gluten, it was possible to further increase the amount of bran, but when the amount of bran added was 40 parts by mass of 100 parts by mass of flour composition, bread making workability, bread volume, bread appearance, internal phase, The texture was inferior.
The bread of Example 11 had no problem in workability, the appearance, the inner phase, and the flavor were slightly better than those of Comparative Example 4, and the texture was soft and melted well.
Therefore, in the case of using vital gluten, the maximum addition amount of bran is about 35 parts by mass (corresponding to about 54 parts by mass with respect to 100 parts by mass of flour) of 100 parts by mass of the flour composition.
［実施例１２，比較例７〜１０］ふすま添加量比較他
赤小麦と白小麦から製造した小麦粉及びふすまを使用して、製パンにおける差を確認した。
赤小麦を使用した小麦粉として、１ＣＷの６０％粉を使用した。
白小麦を使用した小麦粉として、ＡＳＷの６０％粉を使用した。
赤小麦由来のふすまは、製粉工場において春よ恋の挽砕時に採取したものである。
白小麦由来のふすまは、製粉工場においてＡＳＷの挽砕時に採取したものである。
これらのふすまは、水分を約１０質量％に調整した後にピンミル（槙野産業製）で粉砕し、目開き２５０μｍの篩いで篩った抜けを使用した。
[Example 12, Comparative Examples 7 to 10] Comparison of bran addition amount Other flour and bran produced from red wheat and white wheat were used to confirm differences in bread making.
As flour using red wheat, 60% flour of 1 CW was used.
As a wheat flour using white wheat, ASW 60% flour was used.
The bran derived from red wheat was collected at the flour mill when spring and love were ground.
White wheat-derived bran is collected at the time of grinding ASW in a mill.
These brans were used after removing moisture that was adjusted to about 10% by mass, pulverized with a pin mill (manufactured by Hadano Sangyo), and sieved with a sieve having an opening of 250 μm.
比較例７は、赤小麦由来の小麦粉１００質量部と赤小麦由来のふすま２質量部を混合したものである。
比較例８は、赤小麦由来の小麦粉１００質量部と白小麦由来のふすま２質量部を混合したものである。
比較例９は、赤小麦由来の小麦粉１００質量部と赤小麦由来のふすま４質量部を混合したものである。
実施例１２は、赤小麦由来の小麦粉１００質量部と白小麦由来のふすま４質量部を混合したものである。
比較例１０は、白小麦由来の小麦粉１００質量部と白小麦由来のふすま４質量部を混合したものである。
これらの小麦粉組成物の構成を除き、パンの製造及び評価には実施例１と同じ方法を用いた。
比較例７を対照（全項目４点）として比較例８を評価した。
また、比較例９を対照（全項目４点）として実施例１２及び比較例１０を評価した。
結果を表５に示す。
The comparative example 7 mixes 100 mass parts of wheat flour derived from red wheat and 2 mass parts of bran derived from red wheat.
Comparative Example 8 is a mixture of 100 parts by weight of wheat flour derived from red wheat and 2 parts by weight of bran derived from white wheat.
The comparative example 9 mixes 100 mass parts of wheat flour derived from red wheat and 4 mass parts of bran derived from red wheat.
Example 12 is a mixture of 100 parts by weight of wheat flour derived from red wheat and 4 parts by weight of bran derived from white wheat.
Comparative Example 10 is a mixture of 100 parts by mass of white wheat-derived flour and 4 parts by mass of white wheat-derived bran.
Except for the composition of these flour compositions, the same method as in Example 1 was used for the production and evaluation of bread.
Comparative Example 8 was evaluated using Comparative Example 7 as a control (4 points for all items).
In addition, Example 12 and Comparative Example 10 were evaluated using Comparative Example 9 as a control (4 items for all items).
The results are shown in Table 5.
比較例８のパンは、製パン作業性とパン品質共に、比較例７と大差なかった。（風味には差が認められたが、優劣は微妙であった。）
実施例１２のパンは、クラスト、クラム共に対照よりも少し色調が明るく、風味は苦味が薄いために優れていた。
従って、小麦粉１００質量部に対してふすまの使用量が２質量部ではふすまの違いはあまり影響しないが、使用量が４質量部になると品質差が明らかになることが確認できた。
なお、比較例１０は生地が弱すぎて作業困難であり、モルダーを通すことができなかったため、途中で製パンを断念した。
以上のとおり白小麦由来の小麦粉は赤小麦の小麦粉よりも製パン作業性が劣っていた。
The bread of Comparative Example 8 was not much different from Comparative Example 7 in both bread making workability and bread quality. (Although there was a difference in flavor, the superiority and inferiority were subtle.)
The bread of Example 12 was superior because both crust and crumb had a slightly lighter color tone than the control, and the flavor was less bitter.
Therefore, it was confirmed that the difference in bran is not so much affected when the amount of bran used is 2 parts by weight with respect to 100 parts by weight of flour, but the quality difference becomes clear when the amount used is 4 parts by weight.
In Comparative Example 10, the dough was too weak to work, and the molder could not be passed.
As described above, white wheat-derived flour was inferior in breadmaking workability than red wheat flour.
［実施例１３，比較例１１，１２］フランスパンによる比較
フランスパンを試作し、評価した。
比較例１１は赤小麦由来の小麦粉１００質量部と赤小麦由来のふすま６質量部を混合したものである。
比較例１２は白小麦由来の小麦粉１００質量部と白小麦由来のふすま６質量部を混合したものである。
実施例１３は赤小麦由来の小麦粉１００質量部と白小麦由来のふすま６質量部を混合したものである。
[Example 13, Comparative Examples 11 and 12] Comparison with French bread A French bread was prototyped and evaluated.
Comparative Example 11 is a mixture of 100 parts by mass of wheat flour derived from red wheat and 6 parts by mass of bran derived from red wheat.
Comparative Example 12 is a mixture of 100 parts by weight of white wheat-derived flour and 6 parts by weight of white wheat-derived bran.
Example 13 is a mixture of 100 parts by weight of wheat flour derived from red wheat and 6 parts by weight of bran derived from white wheat.
使用した赤小麦由来の小麦粉は、１ＣＷの６０％粉とＳＨの６０％粉を等量配合したものである。
使用した白小麦由来の小麦粉は、ＰＨの６０％粉である。
使用した赤小麦由来のふすまは、比較例７で使用したのと同じものである。
使用した白小麦由来のふすまは、実施例１２で使用したのと同じものである。
The wheat flour derived from red wheat used is a mixture of 1 CW 60% flour and SH 60% flour in equal amounts.
The wheat flour derived from white wheat used is a 60% flour of PH.
The red wheat bran used is the same as that used in Comparative Example 7.
The white wheat-derived bran used is the same as that used in Example 12.
フランスパンの製法は次のとおりである。
（１）前記小麦粉組成物１００質量部、食塩２質量部、インスタントドライイースト０．７質量部、ＶＣ１％溶液０．１質量部、モルト０．４質量部、水６５質量部をミキサーで捏ねて生地を得た。
ＶＣ１％溶液とは、ビタミンＣ１質量部を９９質量部の水に溶解したものである。
混捏時間は低速で５分、高速で３分とした。
捏ね上げ温度は２４℃となるように調整した。
（２）捏ね上がった生地を２７℃の醗酵室で１２０分間醗酵し、パンチ（ガス抜き）をした後にさらに２７℃で６０分間醗酵した。
（３）醗酵した生地を３５０ｇに分割し、手作業でバタールの形に整形した。
（４）整形した生地を３０℃で１時間醗酵し、クープ（切り込み）を入れて、２４０℃で３０分間焼成した。
（５）焼成後に室温で３０分間間冷却し、熟練のパネラー５名により官能評価を行った。
French bread is made as follows.
(1) 100 parts by weight of the above flour composition, 2 parts by weight of salt, 0.7 parts by weight of instant dry yeast, 0.1 part by weight of VC 1% solution, 0.4 parts by weight of malt, and 65 parts by weight of water are kneaded with a mixer. I got the dough.
The VC 1% solution is obtained by dissolving 1 part by mass of vitamin C in 99 parts by mass of water.
The chaos time was 5 minutes at low speed and 3 minutes at high speed.
The kneading temperature was adjusted to 24 ° C.
(2) The kneaded dough was fermented for 120 minutes in a 27 ° C. fermentation chamber, punched (degassed), and then further fermented at 27 ° C. for 60 minutes.
(3) The fermented dough was divided into 350 g and manually shaped into a batar shape.
(4) The shaped dough was fermented at 30 ° C. for 1 hour, put in a coup (cut), and baked at 240 ° C. for 30 minutes.
(5) After firing, the mixture was cooled at room temperature for 30 minutes, and sensory evaluation was performed by five skilled panelists.
比較例１１は実施例１３と比較して作業性は同程度だが、外観と内相の色が暗く、風味に苦味を感じたため劣った。
比較例１２は実施例１３と比較して生地の伸展性が劣り、作業性が劣った。
比較例１２の外観と内相は実施例１３と同程度で良好であったが、味が薄く、ふすま臭が感じられたため風味はやや劣った。
実施例１３は、作業性、色調、風味などに欠点がみられず、３つのフランスパン試作品の中で最も優れていた。
Comparative Example 11 had the same workability as Example 13, but was inferior because the color of the appearance and inner phase was dark and the bitter taste was felt.
Comparative Example 12 was inferior in fabric extensibility and workability as compared with Example 13.
The appearance and internal phase of Comparative Example 12 were as good as Example 13, but the taste was light and the flavor was slightly inferior because a bran odor was felt.
Example 13 showed no defects in workability, color tone, flavor, etc., and was the best among the three French bread prototypes.
以上のとおり、フランスパンにおいても、赤小麦由来の小麦粉に白小麦由来のふすまを組み合わせたものを使用した場合は、製パン作業性、パンの品質共に最も優れていた。
異なるパンで同傾向の結果が得られたこと、及びこれらの結果を与える要因（パンの伸びはグルテンの量と質に起因する，色調はふすまの色の影響を受ける，風味はふすまの成分と小麦粉から発生する風味によって決まる）を考慮すると、本発明の方法はパン一般に用いることができるといえる。
As described above, also in French bread, when a combination of wheat flour derived from red wheat and bran derived from white wheat was used, both bread making workability and bread quality were most excellent.
The same trend results were obtained with different breads, and the factors that gave these results (bread elongation was due to the amount and quality of gluten, color was affected by the color of the bran, flavor was the component of the bran (Depending on the flavor generated from the flour), the method of the present invention can be used generally for bread.
［実施例１４〜１８，比較例１３］春小麦の優位性確認
製パン性は、赤小麦と白小麦では赤小麦が良いといわれているが、春小麦と冬小麦では、春小麦が良いとされている。
念のため、赤小麦のうち、春小麦と冬小麦の比較を行った。
春小麦から製粉した小麦粉として１ＣＷの６０％粉を用いた。
冬小麦から製粉した小麦粉としてＳＨの６０％粉を用いた。
比較用の白小麦由来の小麦粉としてはＰＨの６０％粉を用いた。
前述した春小麦と冬小麦から挽いた小麦粉を表６の用に配合し、食パンを試作して評価した。
製パンに際して、小麦粉１００質量部に対して白小麦のふすまを６質量部加えた。
前記白小麦由来のふすまは、製粉工場においてＰＨの挽砕時に採取して、レッチミルで２５０μｍの目開きの篩いを通るように粉砕したものである。
評価の対照は、実施例１４の春小麦１００％使用のものとした。
それ以外の製パン及び評価の方法は参考例１と同じである。
食パンの評価結果を表６に示す。
[Examples 14 to 18 and Comparative Example 13] Confirmation of superiority of spring wheat It is said that red wheat and white wheat are good for breadmaking, but spring wheat and winter wheat are good for spring wheat.
As a precaution, we compared spring wheat and winter wheat among red wheat.
As flour flour milled from spring wheat, 1 CW 60% flour was used.
60% SH flour was used as flour milled from winter wheat.
As a wheat flour derived from white wheat for comparison, 60% flour of PH was used.
The wheat flour ground from the above-mentioned spring wheat and winter wheat was blended as shown in Table 6, and a bread was produced and evaluated.
During bread making, 6 parts by mass of white wheat bran was added to 100 parts by mass of flour.
The white wheat-derived bran is collected at the time of PH grinding in a mill and pulverized by a Letch mill so as to pass through a sieve having an opening of 250 μm.
As a control for evaluation, 100% spring wheat of Example 14 was used.
Other bread making and evaluation methods are the same as in Reference Example 1.
Table 6 shows the evaluation results of the bread.
実施例１４から１８にかけて、冬小麦の小麦粉が増えるにしたがい、製パン作業性は悪化し、外観、内相、食感も落ちていった。
冬小麦１００％使用の実施例１８では、白小麦の場合とほとんど変わらない評価となった。
ただし、赤小麦の小麦粉を使用したパンは、白小麦の小麦粉と比べて風味は良く、従って、赤小麦の小麦粉を使えば、たとえ冬小麦でも白小麦よりは品質は優れることが確認できた。
製パン作業性、外観、内相、食感など、全ての項目において優れたパンを作るには、春小麦が少なくとも半分以上使われている小麦粉を選択した方が良い。
From Example 14 to 18, as winter wheat flour increased, breadmaking workability deteriorated, and the appearance, inner phase, and texture decreased.
In Example 18 using 100% winter wheat, the evaluation was almost the same as that of white wheat.
However, bread using red wheat flour had a better flavor than white wheat flour. Therefore, it was confirmed that the quality of winter wheat was better than that of white wheat using red wheat flour.
In order to make bread that is excellent in all items such as bread making workability, appearance, internal phase, texture, etc., it is better to select flour that contains at least half of spring wheat.
［実施例１９〜２１、参考例２２、２３］
参考例２〜７において、ふすまの粒度は細かいと食感が良くなるが、１５０μｍ以下ばかりだと、ねちゃつきが発生して良くないということが判明した。
ふすまの粒度の許容範囲を確認するために、粒度調整したふすまを用いて食パンの試作を行い評価した。
[Examples 19 to 21, Reference Examples 22 and 23 ]
In Reference Examples 2 to 7, it was found that if the bran particle size is fine, the texture is good, but if it is only 150 μm or less, the stickiness is not good.
In order to confirm the allowable range of the grain size of the bran, a bread was made using a bran having an adjusted particle size and evaluated.
ふすまは、製粉工場においてＰＨの挽砕時に採取し、レッチミルで２５０μｍの目開きの篩いを通るように粉砕したものを用いた。
粉砕後に目開き１５０μｍの篩いを通過する比率は、５１質量％であった。
この粉砕したふすまを目開き１５０μｍの篩いで篩い分け、表７の実施例１９及び実施例２１、参考例２２〜２３のように粒度調整した。
なお、実施例２０は粉砕後に粒度調整をしていないふすまである。
このように、粒度構成が異なるふすまを、１ＣＷの６０％粉１００質量部に対して１０質量部加え、それ以外は参考例１と同じ方法を用いて食パンを試作し、評価した。
なお、比較の対照は、粒度操作を行っていない実施例２０とした。
The bran used was collected at the time of grinding PH in a mill and pulverized by a Letch mill so as to pass through a sieve having an opening of 250 μm.
The ratio of passing through a sieve having an opening of 150 μm after pulverization was 51% by mass.
The pulverized bran was sieved with a sieve having an opening of 150 μm, and the particle size was adjusted as in Example 19 and Example 21 and Reference Examples 22 to 23 in Table 7.
In addition, Example 20 has a bran which is not adjusted in particle size after pulverization.
In this way, 10 parts by weight of bran having different particle size configurations were added to 100 parts by weight of 1 CW 60% flour, and the rest of the bread was prepared and evaluated using the same method as in Reference Example 1.
The control for comparison was Example 20 in which no particle size manipulation was performed.
実施例１９〜参考例２３において、製パン作業性、外観、内相、風味は大差なかった。
食感は、全実施例でもちもち感が感じられたが、参考例２２でややねちゃつきがみられ、参考例２３ではねちゃつきがみられた。
この結果を参考例２〜７と併せて考えると、実施例１９〜参考例２３はいずれも粉砕前のふすまよりは良好な食感だが、ふすまの１５０μｍ以下の比率を７０質量％以下に抑えるとさらに良好な食感となり、６０質量％以下とするとなおいっそう良好な食感になる。
In Example 19 to Reference Example 23, bread making workability, appearance, inner phase, and flavor were not significantly different.
As for the texture, a sticky feeling was felt in all Examples, but a little bitterness was seen in Reference Example 22, and a bitterness was seen in Reference Example 23.
Considering these results together with Reference Examples 2 to 7, Example 19 to Reference Example 23 all have a better texture than the bran before pulverization, but when the ratio of bran to 150 μm or less is suppressed to 70% by mass or less. Furthermore, when it is 60 mass% or less, it will become still more favorable texture.
この結果より、ふすまの１５０μｍ以下の比率が重要なファクターであることが確認できたため、実施例１８までで使用したふすまの１５０μｍ以下の比率を測定した。
測定には篩いを用いた。
結果は次のとおりである。
実施例８〜１１及び比較例５，６： ５２質量％
比較例４： ４９質量％
実施例１２，１３及び比較例８，１０，１２： ６０質量％
比較例７，９，１１： ５４質量％
実施例１４〜１８及び比較例１３: ５２質量％
実施例１〜７と比較例１〜３のふすまは微粉砕を行っておらず、１５０μｍ以下の比率はほとんどゼロであった。
From this result, it was confirmed that the ratio of bran of 150 μm or less was an important factor. Therefore, the ratio of bran used up to Example 18 of 150 μm or less was measured.
A sieve was used for the measurement.
The results are as follows.
Examples 8 to 11 and Comparative Examples 5 and 6: 52% by mass
Comparative Example 4: 49% by mass
Examples 12, 13 and Comparative Examples 8, 10, 12: 60% by mass
Comparative Examples 7, 9, and 11: 54% by mass
Examples 14 to 18 and Comparative Example 13: 52% by mass
The brans of Examples 1 to 7 and Comparative Examples 1 to 3 were not pulverized, and the ratio of 150 μm or less was almost zero.
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| JP2015053868A (en) * | 2013-09-10 | 2015-03-23 | 日清製粉株式会社 | Method for producing bran fine powder |
| JP6598238B2 (en) * | 2015-07-01 | 2019-10-30 | 日東富士製粉株式会社 | Method for producing finely ground bran, finely ground bran and food |
| JP2020058279A (en) * | 2018-10-10 | 2020-04-16 | 日本製粉株式会社 | Durum vital gluten-containing wheat flour composition for bread |
| CN114630589A (en) * | 2019-09-30 | 2022-06-14 | 日清制粉株式会社 | Wheat bran composition and its preparation method |
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| JP2009254240A (en) | 2009-11-05 |
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