JP6066870B2 - Production method of whole wheat flour - Google Patents
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- JP6066870B2 JP6066870B2 JP2013183748A JP2013183748A JP6066870B2 JP 6066870 B2 JP6066870 B2 JP 6066870B2 JP 2013183748 A JP2013183748 A JP 2013183748A JP 2013183748 A JP2013183748 A JP 2013183748A JP 6066870 B2 JP6066870 B2 JP 6066870B2
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- 235000011844 whole wheat flour Nutrition 0.000 title claims description 37
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 239000002245 particle Substances 0.000 claims description 47
- 241000209140 Triticum Species 0.000 claims description 31
- 235000021307 Triticum Nutrition 0.000 claims description 31
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000020985 whole grains Nutrition 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims 2
- 235000013312 flour Nutrition 0.000 description 21
- 238000010298 pulverizing process Methods 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000012459 muffins Nutrition 0.000 description 4
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007561 laser diffraction method Methods 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000000790 scattering method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、焙焼小麦全粒粉及びこれを含むベーカリー食品に関する。 The present invention relates to roasted whole wheat flour and a bakery food containing the same.
市販されている小麦粉の大部分は、製粉工程で小麦の皮部（ふすま）や胚芽を取り除き製造されているが、ふすまや胚芽を取り除くことなく粉砕した小麦全粒粉も使用されている。
小麦全粒粉はビタミン、ミネラル、食物繊維などが豊富ではあるが、ふすまや胚芽を含むため、ふすま臭、エグミがあり美味しさに欠けていた。
小麦全粒粉のふすま臭、エグミ、舌にざらつく食感の悪さを改良するため、例えば、
小麦粒を粗粉砕した後、分級して特定の粒度未満の画分と当該粒度以上の画分に分離し、当該粒度以上の画分を衝撃式微粉砕機で微粉砕し、得られた微粉砕物を再度、分級して、上記の特定の粒度未満の画分と混合する小麦全粒粉の製造方法が知られている（例えば特許文献１参照）。
また、小麦粒を粗粉砕した後、分級して特定の粒度未満の画分と当該粒度以上の画分に分離し、当該粒度以上の画分を湿熱処理した後に衝撃式微粉砕機で微粉砕し、得られた微粉砕物を再度、分級して、上記の特定の粒度未満の画分と混合する小麦全粒粉の製造方法が知られている（例えば特許文献２参照）。
一方、小麦粉を焙焼する方法として、小麦粉または小麦粉および澱粉からなる原料粉を品温１１０〜１６０℃の条件下で５０〜１５０分間焙焼する、焙焼小麦粉の製造法が知られている（例えば特許文献３参照）。
Most of the commercially available wheat flour is produced by removing the wheat skin and the germ in the milling process, but whole wheat flour pulverized without removing the bran or germ is also used.
Whole wheat flour is rich in vitamins, minerals, dietary fiber, etc., but it contains bran and germ, so it has a bran odor and an agglomerate and lacked deliciousness.
In order to improve the poor texture of wheat bran odor, egumi, and tongue,
After coarsely pulverizing the wheat grain, it is classified and separated into a fraction less than a specific particle size and a fraction larger than the particle size, and the fraction larger than the particle size is finely pulverized with an impact pulverizer, and the fine pulverization obtained A method for producing whole wheat flour is known in which a product is classified again and mixed with a fraction less than the above specific particle size (see, for example, Patent Document 1).
In addition, after coarsely pulverizing the wheat grain, it is classified and separated into a fraction less than a specific particle size and a fraction larger than the particle size, and the fraction larger than the particle size is subjected to wet heat treatment and then finely pulverized with an impact pulverizer. A method for producing whole wheat flour is known in which the finely pulverized product obtained is classified again and mixed with a fraction having a particle size smaller than the above specific particle size (see, for example, Patent Document 2).
On the other hand, as a method for roasting wheat flour, a method for producing roasted flour is known in which wheat flour or raw material flour composed of wheat flour and starch is roasted for 50 to 150 minutes under the condition of a product temperature of 110 to 160 ° C. ( For example, see Patent Document 3).
本発明の目的は、ベーカリー食品に使用した場合に風味や食感を改良できる焙焼小麦全粒粉及びこれを含むベーカリー食品用ミックス粉並びにこれらを使用したベーカリー食品を提供することである。 An object of the present invention is to provide roasted whole wheat flour that can improve the flavor and texture when used in bakery foods, a mixed powder for bakery foods containing the same, and a bakery food using these.
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、特定の粒度に調製した小麦全粒粉を特定の品温及び時間で焙焼することにより得られた焙焼小麦全粒粉がベーカリー食品の風味や食感を改良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、小麦全粒粉を品温１４５〜１８０℃で５〜２０分間、乾熱処理した粒度１００μｍ以下の体積頻度が７０％以上で体積頻度５０％の粒度が３０μｍ以上８０μｍ以下である焙焼小麦全粒粉の製造方法であって、前記小麦全粒粉として前記乾熱処理後に、粒度１００μｍ以下の体積頻度が７０％以上で体積頻度５０％の粒度が３０μｍ以上８０μｍ以下となるように粉砕した小麦全粒粉を用いる前記製造方法である。
As a result of intensive studies to achieve the above-mentioned object, the present inventors have baked whole wheat flour obtained by roasting whole wheat flour prepared to a specific particle size at a specific product temperature and time. The present inventors have found that the flavor and texture of food can be improved and have completed the present invention.
Therefore, the present invention is a roasted wheat flour having a volume frequency of 70 μm or more and a particle size of 50% or more and a particle size of 30 μm or more and 80 μm or less of a particle size of 100 μm or less, which is dry heat-treated for 5 to 20 minutes at a product temperature of 145 to 180 ° C. A method for producing whole wheat flour , wherein the whole wheat flour pulverized so that the volume frequency with a particle size of 100 μm or less is 70% or more and the particle size with a volume frequency of 50% is 30 μm or more and 80 μm or less after the dry heat treatment is used as the whole wheat flour It is the said manufacturing method .
本発明の焙焼小麦全粒粉を使用したベーカリー食品は、ふすま臭さやエグミが軽減され、香ばしく、パンや菓子では歯切れの良い食感となり、たこ焼きやお好み焼きでは中身の粉臭さや糊っぽさが少なく、サラッとして口どけが良く更には表面がカリッとした好ましい食感が得られる。 Bakery foods using the whole wheat flour of the present invention have reduced bran odor and savory taste, are fragrant, have a crisp texture in bread and confectionery, and have less powdery odor and pasteiness in takoyaki and okonomiyaki As a result, the mouth feels good and the surface is crisp and a favorable texture is obtained.
以下、本発明を詳細に説明する。
本発明の焙焼小麦全粒粉に使用する小麦全粒粉の原料となる小麦の種類は、特に限定はなく、目的とする製品に応じて、適宜、薄力小麦や強力小麦等を単独で又は配合して使用できる。
原料となる小麦全粒粉の製造方法は、従来の小麦全粒粉と同様に衝撃式粉砕方法で行うことができ、粒度はローターの回転数を調整することで調製できる。
なお、粉砕工程において粉砕効率向上等の目的で粗粒画分と細粒画分に分離しそれぞれ別に粉砕した後で配合してもよい。
本発明の焙焼小麦全粒粉は、粒度１００μｍ以下の体積頻度が７０％以上で体積頻度５０％の粒度が３０μｍ以上８０μｍ以下であるが、この粒度は一般に市販されている小麦全粒粉の粒度１００μｍ以下の体積頻度が３５％以上で体積頻度５０％の粒度が１５０μｍ程度であるのに比較すると細かめである。
粒度１００μｍ以下の体積頻度が７０％未満の場合、すなわち粗めの場合は、ふすま臭やえぐみがあり好ましくない。
また、粒度１００μｍ以下の体積頻度が７０％以上であっても体積頻度５０％の粒度が３０μｍ未満である場合、すなわち細かめの場合は食感の歯切れが劣り焦げ臭が出やすくなるため好ましくない。
なお、本発明の粒度はマイクロトラック法（レーザー回析・散乱法）で測定した値であり、体積頻度とは、体積基準分布で測定した粒度分布を基準として各粒度の粒子体積の全粒子体積に対する割合（％）をいう。
体積頻度５０％とは、小さな粒子から累積した粒子体積が全粒子体積の半分になった時の粒径をいう。
なお、体積頻度は、篩分けした場合における質量分布に近似した値となる。
この測定には、従来知られている測定機（例えばレーザー粒度分析機、ＥＥＥＤＳ＆ ＮＯＲＴＨＲＵＰ社製）などが使用できる。
Hereinafter, the present invention will be described in detail.
The type of wheat used as the raw material for the whole wheat flour for the roasted wheat whole wheat flour of the present invention is not particularly limited, and, depending on the target product, thin wheat or strong wheat, etc., alone or in combination. Can be used.
The method for producing the whole wheat flour as a raw material can be carried out by an impact pulverization method as in the case of conventional whole wheat flour, and the particle size can be prepared by adjusting the number of rotations of the rotor.
In the pulverization step, for the purpose of improving the pulverization efficiency, the coarse particle fraction and the fine particle fraction may be separated and pulverized separately.
The whole grain flour of the roasted wheat of the present invention has a volume frequency of 70% or more with a particle size of 100 μm or less and a particle size with a volume frequency of 50% of 30 μm or more and 80 μm or less, but this particle size is generally 100 μm or less of the whole wheat flour commercially available. Compared to the case where the volume frequency is 35% or more and the particle size of the volume frequency 50% is about 150 μm, it is fine.
When the volume frequency with a particle size of 100 μm or less is less than 70%, that is, when it is coarse, there is a bran odor or puffiness, which is not preferable.
Further, even when the volume frequency with a particle size of 100 μm or less is 70% or more, if the particle size with a volume frequency of 50% is less than 30 μm, that is, if it is fine, it is not preferable because the texture is poor and the burnt odor tends to occur. .
The particle size of the present invention is a value measured by the microtrack method (laser diffraction / scattering method), and the volume frequency is the total particle volume of the particle volume of each particle size based on the particle size distribution measured by the volume reference distribution. The ratio (%) with respect to.
The volume frequency of 50% refers to the particle size when the particle volume accumulated from small particles becomes half of the total particle volume.
The volume frequency is a value approximating the mass distribution when sieving.
For this measurement, a conventionally known measuring machine (for example, a laser particle size analyzer, manufactured by EEEDS & NORTHUP) can be used.
本発明の焙焼小麦全粒粉の焙焼方法は、品温１４５〜１８０℃で５〜２０分間、乾熱処理できれば、焙焼方法に限定はなく、従来から焙焼小麦粉の製造に使用されている方法が使用できる。
例えば、リールオーブン、トーラスディスク等により行うことができる。
本発明の焙焼方法では、品温と加熱時間のバランスが重要であり、高温短時間でも低温長時間でも目的とする品質の焙焼小麦全粒粉を得ることができない。
品温が１４５℃未満では粉臭さがあり、１８０℃を超えると焦げ臭が発生し好ましくない。
また、加熱時間は５分間未満では、処理が十分ではなく２０分間を超えると焦げ臭が発生し好ましくない。
The roasting method of the whole wheat flour of the present invention is not limited to the roasting method as long as dry heat treatment can be performed at an article temperature of 145 to 180 ° C. for 5 to 20 minutes, and a method conventionally used for producing roasted wheat flour. Can be used.
For example, it can be performed by a reel oven, a torus disk or the like.
In the roasting method of the present invention, the balance between the product temperature and the heating time is important, and it is not possible to obtain a whole grain of roasted wheat having the desired quality even at a high temperature for a short time or a low temperature for a long time.
If the product temperature is less than 145 ° C, there is a powdery odor, and if it exceeds 180 ° C, a burning odor is generated, which is not preferable.
If the heating time is less than 5 minutes, the treatment is not sufficient, and if it exceeds 20 minutes, a burning odor is generated, which is not preferable.
本発明の焙焼小麦全粒粉は、従来の焙焼小麦粉と同様に使用できるが、使用する小麦粉の５質量％以上１５質量％以下を本発明の焙焼小麦全粒粉に置き換えて使用することが好ましい。
配合量が５質量％未満では、本発明の焙焼小麦全粒粉の効果が十分発揮できず、１５質量％を超えるとエグミがでる傾向が出るので、あまり好ましくはない
Although the roasted wheat whole grain flour of the present invention can be used in the same manner as conventional roasted wheat flour, it is preferable to use 5% by weight or more and 15% by weight or less of the flour to be used with the roasted wheat whole grain flour of the present invention.
If the blending amount is less than 5% by mass, the effect of the whole roasted wheat flour of the present invention cannot be sufficiently exerted, and if it exceeds 15% by mass, a tendency to go out appears.
本発明の焙焼小麦全粒粉は焼成工程を含むベーカリー食品に好ましく使用でき、例えば、パン、菓子、たこ焼、お好み焼、ホットケーキ、クレープ等を挙げることができる。
また、従来の焙焼小麦粉と同様にしてこれらベーカリー食品用のミックス粉に配合して使用することができる。
The whole wheat flour of the present invention can be preferably used for a bakery food including a baking step, and examples thereof include bread, confectionery, takoyaki, okonomiyaki, hot cake, and crepe.
Moreover, it can mix | blend and use for these mixed flours for bakery foods similarly to the conventional roasted wheat flour.
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。
［実施例１〜７、比較例１〜７］マフィン
強力小麦を衝撃式粉砕機で粉砕して得られた小麦全粒粉をリールオーブンを使用して表１に示す焙焼条件で焙焼して焙焼小麦全粒粉を得た。
得られた焙焼小麦全粒粉の粒度は、粒度１００μｍ以下の体積頻度が７４.４％、体積頻度５０％の粒度が５４．５μｍであった。
クリーム状にしたバター８０質量部にグラニュー糖７５質量部を分けて加え、縦型ミキサーで低速１分間、中速５分間ミキシングした。
これに全卵８６質量部を加えながら高速５分間ミキシングした。
これに薄力小麦粉９０質量部と前記焙焼小麦全粒粉１０質量部とベーキングパウダー１質量部を加え低速１分間ミキシングしマフィン生地を得た。
マフィンカップに生地を８０ｇ入れ１８０℃のオーブンで３０分間焼成しオーブンから取り出し粗熱をとってからビニール袋で包装した。
これを翌日１０名のパネラーにより以下の評価基準で評価を行った。
得られた評価結果（平均値）を表１に示す。
なお、比較例７は焙焼小麦全粒粉に代えて焙焼していない小麦全粒粉を使用した例である。
＜風味＞
５点 香ばしさが強く非常に良い
４点 香ばしさがあり良い
３点 普通
２点 粉臭さとエグミがある、またはやや焦げ臭くやや悪い
１点 非常に粉臭さとエグミがある、または焦げ臭く悪い
＜食感＞
５点 歯切れがよく非常に良い
４点 やや歯切れがよく良い
３点 普通
２点 歯切れが劣りやや悪い
１点 非常に歯切れが劣り悪い
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Examples 1-7, Comparative Examples 1-7] Muffins Whole wheat flour obtained by pulverizing strong wheat with an impact pulverizer was roasted using a reel oven under the roasting conditions shown in Table 1. A whole wheat flour was obtained.
As for the particle size of the obtained whole wheat flour, the volume frequency with a particle size of 100 μm or less was 74.4%, and the particle size with a volume frequency of 50% was 54.5 μm.
75 parts by mass of granulated sugar were added separately to 80 parts by mass of creamed butter, and mixed with a vertical mixer at a low speed of 1 minute and at a medium speed of 5 minutes.
The mixture was mixed at high speed for 5 minutes while adding 86 parts by mass of whole eggs.
To this, 90 parts by weight of weak wheat flour, 10 parts by weight of the whole roasted wheat flour and 1 part by weight of baking powder were added and mixed at a low speed for 1 minute to obtain a muffin dough.
80 g of the dough was put in a muffin cup, baked in an oven at 180 ° C. for 30 minutes, taken out from the oven, and taken up with a rough heat, and then wrapped in a plastic bag.
The following evaluation criteria were evaluated by 10 panelists on the following day.
The obtained evaluation results (average values) are shown in Table 1.
In addition, the comparative example 7 is the example which replaced with the whole wheat flour and used the whole wheat flour which has not been roasted.
<Flavor>
5 points Strong and very good 4 points Fragrant and good 3 points Normal 2 points Powdery and sour, slightly burnt or slightly bad 1 point Very powdery and sour, or burnt and bad <Texture>
5 points Good crispness 4 Very good crispness 3 points Normal 2 points Insufficient crispness 1 point Very poor crispness
［実施例８〜９、比較例８〜１０］マフィン
実施例１において、粉砕条件を変更して表２に示す粒度に調整した以外は、実施例１と同様にして評価を行った。
得られた評価結果（平均値）を表２に示す。
[Examples 8 to 9, Comparative Examples 8 to 10] Muffin Evaluation was performed in the same manner as in Example 1 except that the pulverization conditions were changed and the particle sizes shown in Table 2 were adjusted.
The evaluation results (average value) obtained are shown in Table 2.
［実施例１０〜１６、比較例１１〜１７］ハードロール
強力小麦を衝撃式粉砕機で粉砕して得られた小麦全粒粉をリールオーブンを使用して表３に示す焙焼条件で焙焼して焙焼小麦全粒粉を得た。
得られた焙焼小麦全粒粉の粒度は、粒度１００μｍ以下の体積頻度が７４.４％、体積頻度５０％の粒度が５４．５μｍであった。
強力小麦粉９５質量部、前記焙焼小麦全粒粉５質量部、食塩２質量部、モルトシロップ０．３質量部、ビタミンＣ０．１質量部、ドライイースト０．６質量部、水６６質量部を竪型ミキサーで低速５分間、中速３分間ミキシングして生地とし、この生地を２７℃で１２０分間発酵しパンチを行い更に６０分間発酵させた。
この発酵させた生地を５０gに分割し丸めを行い２５℃で２５分間ベンチタイムをとり成形し３０℃、湿度７５％のホイロに入れ７０分間さらに発酵させた。
発酵後２４０℃に設定したオーブンで１５分間焼成し放冷した後に１０名のパネラーにより以下の評価基準で評価を行った。
得られた評価結果（平均値）を表３に示す。
なお、比較例１７は焙焼小麦全粒粉に代えて焙焼していない小麦全粒粉を使用した例である。
＜風味＞
５点 香ばしさが強く非常に良い
４点 香ばしさがあり良い
３点 普通
２点 粉臭さとエグミがある、またはやや焦げ臭くやや悪い
１点 非常に粉臭さとエグミがある、または焦げ臭く悪い
＜食感＞
５点 歯切れがよく非常に良い
４点 やや歯切れがよく良い
３点 普通
２点 歯切れが劣りやや悪い
１点 非常に歯切れが劣り悪い
[Examples 10-16, Comparative Examples 11-17] Hard roll Whole wheat flour obtained by pulverizing strong wheat with an impact pulverizer was roasted under the roasting conditions shown in Table 3 using a reel oven. A whole wheat flour was obtained.
As for the particle size of the obtained whole wheat flour, the volume frequency with a particle size of 100 μm or less was 74.4%, and the particle size with a volume frequency of 50% was 54.5 μm.
Strong wheat flour 95 parts by weight, roasted whole wheat flour 5 parts by weight, salt 2 parts by weight, malt syrup 0.3 parts by weight, vitamin C 0.1 parts by weight, dry yeast 0.6 parts by weight, water 66 parts by weight The dough was mixed with a mixer for 5 minutes at low speed and for 3 minutes at medium speed to make a dough. This dough was fermented at 27 ° C. for 120 minutes, punched, and further fermented for 60 minutes.
The fermented dough was divided into 50 g, rounded, shaped by taking a bench time at 25 ° C. for 25 minutes, placed in a proofer at 30 ° C. and 75% humidity, and further fermented for 70 minutes.
After fermentation, it was baked in an oven set at 240 ° C. for 15 minutes and allowed to cool, and then evaluated by 10 panelists according to the following evaluation criteria.
The obtained evaluation results (average values) are shown in Table 3.
In addition, the comparative example 17 is an example using the whole wheat flour which has not been roasted instead of the whole wheat flour.
<Flavor>
5 points Strong and very good 4 points Fragrant and good 3 points Normal 2 points Powdery and sour, slightly burnt or slightly bad 1 point Very powdery and sour, or burnt and bad <Texture>
5 points Good crispness 4 Very good crispness 3 points Normal 2 points Insufficient crispness 1 point Very poor crispness
［実施例１７〜２３、比較例１８〜２４］たこ焼
強力小麦を衝撃式粉砕機で粉砕して得られた小麦全粒粉をリールオーブンを使用して表３に示す焙焼条件で焙焼して焙焼小麦全粒粉を得た。
得られた焙焼小麦全粒粉の粒度は、粒度１００μｍ以下の体積頻度が７４.４％、体積頻度５０％の粒度が５４．５μｍであった。
薄力小麦粉９５質量部、前記焙焼小麦全粒粉５質量部、砂糖５質量部、食塩２質量部、全卵２５質量部、水３００質量部をホイッパーで、均一になるまでミキシングし生地を得た。
２００℃に設定した、たこ焼き器に、前記生地とたこを入れ、回転させながら１５分間加熱し、たこ焼を得た。
粗熱をとった後に１０名のパネラーにより以下の評価基準で評価を行った。
得られた評価結果（平均値）を表４に示す。
なお、比較例２４は焙焼小麦全粒粉に代えて焙焼していない小麦全粒粉を使用した例である。
＜風味＞
５点 香ばしさが強く非常に良い
４点 香ばしさがあり良い
３点 普通
２点 粉臭さとエグミがある、またはやや焦げ臭くやや悪い
１点 非常に粉臭さとエグミがある、または焦げ臭く悪い
＜内部の食感＞
５点 サラッとして口溶けが良く非常に良い
４点 ややサラッとしてやや口溶けが良く良い
３点 普通
２点 やや糊っぽく口溶けがやや劣りやや悪い
１点 糊っぽく口溶けが劣り悪い
＜表面の食感＞
５点 カリッと感が強く非常に良い
４点 カリッと感があり良い
３点 普通
２点 カリッと感が少なくやや悪い
１点 カリッと感がなく悪い
[Examples 17 to 23, Comparative Examples 18 to 24] Takoyaki Whole wheat flour obtained by pulverizing strong wheat with an impact pulverizer was roasted under the roasting conditions shown in Table 3 using a reel oven. A whole wheat flour was obtained.
As for the particle size of the obtained whole wheat flour, the volume frequency with a particle size of 100 μm or less was 74.4%, and the particle size with a volume frequency of 50% was 54.5 μm.
A dough was obtained by mixing 95 parts by weight of weak wheat flour, 5 parts by weight of the whole roasted wheat flour, 5 parts by weight of sugar, 2 parts by weight of salt, 25 parts by weight of whole eggs, and 300 parts by weight of water with a whipper until uniform. .
The dough and the octopus were placed in a takoyaki machine set at 200 ° C. and heated for 15 minutes while rotating to obtain takoyaki.
After taking rough heat, evaluation was performed by the following evaluation criteria by 10 panelists.
The obtained evaluation results (average values) are shown in Table 4.
In addition, the comparative example 24 is an example which replaced with the whole wheat flour and used the whole wheat flour which has not been roasted.
<Flavor>
5 points Strong and very good 4 points Fragrant and good 3 points Normal 2 points Powdery and sour, slightly burnt or slightly bad 1 point Very powdery and sour, or burnt and bad < Internal texture>
5 points Melting in the mouth is very good 4 points Slightly in the mouth slightly melting 3 points Normal 2 points Slightly sticky mouth melting is slightly inferior slightly worse 1 point
5 points Crisp and strong 4 points Crisp and good 3 points Normal
2 points Little crunchy and slightly bad 1 point No crunchy and bad
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