JP6831629B2 - 熱処理小麦粉の製造方法、小麦粉組成物の製造方法、並びにパン又は焼菓子の製造方法 - Google Patents
熱処理小麦粉の製造方法、小麦粉組成物の製造方法、並びにパン又は焼菓子の製造方法 Download PDFInfo
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- JP6831629B2 JP6831629B2 JP2016015992A JP2016015992A JP6831629B2 JP 6831629 B2 JP6831629 B2 JP 6831629B2 JP 2016015992 A JP2016015992 A JP 2016015992A JP 2016015992 A JP2016015992 A JP 2016015992A JP 6831629 B2 JP6831629 B2 JP 6831629B2
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- 235000013312 flour Nutrition 0.000 title claims description 129
- 241000209140 Triticum Species 0.000 title claims description 119
- 235000021307 Triticum Nutrition 0.000 title claims description 119
- 235000008429 bread Nutrition 0.000 title claims description 89
- 239000000203 mixture Substances 0.000 title claims description 32
- 238000004519 manufacturing process Methods 0.000 title claims description 31
- 235000009508 confectionery Nutrition 0.000 title claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 235000020985 whole grains Nutrition 0.000 claims 2
- 238000002360 preparation method Methods 0.000 description 25
- 238000012360 testing method Methods 0.000 description 25
- 239000000796 flavoring agent Substances 0.000 description 23
- 235000019634 flavors Nutrition 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 14
- 238000002156 mixing Methods 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 11
- 238000012545 processing Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 230000002411 adverse Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 241000723554 Pontia occidentalis Species 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 210000003491 skin Anatomy 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 241000894007 species Species 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000015099 wheat brans Nutrition 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000019993 champagne Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 241000395970 Bagous Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000995070 Nirvana Species 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
下記表1に示すとおりの所定灰分に調製したフランス産小麦粉を、パドルドラーヤー装置を用いて品温100〜150℃の乾熱条件下に45分間加熱処理して、調製例1〜4の乾熱加熱品を得た。
・外観:/1点;ボリュームが小さく、クープが割れない。/〜/10点;ボリュームが大きく、クープがバランスよく割れる。/
・食味:/1点;味が薄く、穀物臭が強い。/〜/10点;味が濃く、穀物臭が弱く、好ましい味。/
・風味:/1点;香ばしい香りが弱い。/〜/10点;香ばしい香りが強い。/
灰分3.2質量%に調製したフランス産小麦粉を、パドルドラーヤー装置を用いて品温100〜150℃の乾熱条件下に45分間加熱処理して、調製例5の乾熱加熱品を得た。
試験例2に用いた調製例5の乾熱加熱品の調製において、その加熱時間を10分間、30分間、50分間とした以外は、試験例2に用いた調製例5の乾熱加熱品と同様にして、調製例7〜9の乾熱加熱品を得た。
試験例2に用いた調製例5の乾熱加熱品の調製において、加熱処理を乾熱加熱に代えてボックス式蒸し器を用いて品温82℃の湿熱条件下に20秒間加熱処理して、調製例10の湿熱加熱品を得た。
下記表11に示すとおりの所定灰分に調製したカナダ産、日本国内産、又はアメリカ産小麦粉を、パドルドラーヤー装置を用いて品温100〜150℃の乾熱条件下に45分間加熱処理して、調製例11〜14の乾熱加熱品を得た。
Claims (4)
- 灰分が1.0〜4.0質量%のフランス産小麦粉(全粒粉を除く)を、品温100〜150℃で10〜60分間、乾熱加熱処理することを特徴とする熱処理小麦粉の製造方法。
- 灰分が1.0〜4.0質量%のフランス産小麦粉(全粒粉を除く)を、品温100〜150℃で10〜60分間、乾熱加熱処理して熱処理小麦粉を得て、該熱処理小麦粉を小麦粉組成物中に0.5〜6質量%含有させることを特徴とする小麦粉組成物の製造方法。
- 請求項1記載の方法で得られた熱処理小麦粉を用いて、パン又は菓子を製造することを特徴とするパン又は焼菓子の製造方法。
- 請求項2記載の方法で得られた小麦粉組成物を用いて、パン又は菓子を製造することを特徴とするパン又は焼菓子の製造方法。
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JP2017131190A JP2017131190A (ja) | 2017-08-03 |
JP6831629B2 true JP6831629B2 (ja) | 2021-02-17 |
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JP6574233B2 (ja) * | 2017-11-15 | 2019-09-11 | 千葉製粉株式会社 | パン類の製造方法 |
WO2020213120A1 (ja) * | 2019-04-18 | 2020-10-22 | 日清フーズ株式会社 | ベーカリー食品用ミックス |
JP7357467B2 (ja) * | 2019-05-30 | 2023-10-06 | 昭和産業株式会社 | 菓子類用小麦粉組成物、菓子類用ミックス、および菓子類の製造方法 |
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JP6310658B2 (ja) * | 2013-08-28 | 2018-04-11 | 日東富士製粉株式会社 | パン又は焼菓子用小麦粉組成物 |
JP6066870B2 (ja) * | 2013-09-05 | 2017-01-25 | 日本製粉株式会社 | 焙焼小麦全粒粉の製造方法 |
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