JPH01206943A - Wheat flour composition for bread and preparation thereof - Google Patents
Wheat flour composition for bread and preparation thereofInfo
- Publication number
- JPH01206943A JPH01206943A JP3191788A JP3191788A JPH01206943A JP H01206943 A JPH01206943 A JP H01206943A JP 3191788 A JP3191788 A JP 3191788A JP 3191788 A JP3191788 A JP 3191788A JP H01206943 A JPH01206943 A JP H01206943A
- Authority
- JP
- Japan
- Prior art keywords
- flour
- bread
- malt
- weight
- strong
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 104
- 235000008429 bread Nutrition 0.000 title claims abstract description 80
- 239000000203 mixture Substances 0.000 title claims abstract description 37
- 241000209140 Triticum Species 0.000 title claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 50
- 239000002245 particle Substances 0.000 claims abstract description 38
- 239000002562 thickening agent Substances 0.000 claims abstract description 23
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 17
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 17
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 238000003801 milling Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000019750 Crude protein Nutrition 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 abstract description 5
- 235000021312 gluten Nutrition 0.000 abstract description 5
- 238000013329 compounding Methods 0.000 abstract 2
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 description 16
- 229920000615 alginic acid Polymers 0.000 description 16
- 239000000783 alginic acid Substances 0.000 description 15
- 229960001126 alginic acid Drugs 0.000 description 15
- 150000004781 alginic acids Chemical class 0.000 description 15
- 238000000034 method Methods 0.000 description 13
- 238000009472 formulation Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 238000009826 distribution Methods 0.000 description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000010413 sodium alginate Nutrition 0.000 description 6
- 239000000661 sodium alginate Substances 0.000 description 6
- 229940005550 sodium alginate Drugs 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 239000004382 Amylase Substances 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 238000011088 calibration curve Methods 0.000 description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
- 229940105329 carboxymethylcellulose Drugs 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 230000035784 germination Effects 0.000 description 3
- 229920000591 gum Polymers 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 229920001206 natural gum Polymers 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 159000000000 sodium salts Chemical class 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 239000003035 EU approved thickener Substances 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- -1 alginate propylene glycol ester Chemical class 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はパン用小麦粉組成物およびその製造法に関する
。詳しくは、特定の粒度範囲を有する強力粉に増粘剤お
よびモルトを配合したパン用小麦粉組成物およびその製
造法である。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a flour composition for bread and a method for producing the same. Specifically, it is a bread flour composition in which a thickener and malt are blended with strong flour having a specific particle size range, and a method for producing the same.
アルギン酸、アルギン酸ソーダ、カルボキシメチルセル
ロース、天然ガム等の高分子物質は食品用添加剤として
周知であり、食品加工時に増粘剤や安定剤等として使用
されている。また製パン時にそれらの高分子物質を添加
すると、製パン時の作業性が良好になるとともにパン品
質が向上し、・ξン体積が増大することが知られている
。BACKGROUND OF THE INVENTION Polymer substances such as alginic acid, sodium alginate, carboxymethyl cellulose, and natural gum are well known as food additives and are used as thickeners, stabilizers, and the like during food processing. It is also known that adding these polymeric substances during bread making improves workability during bread making, improves bread quality, and increases bread volume.
また、パンの製造時にアミラーセを配合することによっ
て酵母の発酵を促進させるとともにパンの焼色な濃くす
ること、更には、パン生地にプロテアーゼを配合するこ
とによって生地を柔軟にして混捏、熟成時間を短縮し且
つパン体積を増加させることも知られている。In addition, amylase is added to bread dough to promote yeast fermentation and darken the brown color of the bread.Furthermore, by adding protease to bread dough, it softens the dough and shortens the kneading and ripening time. It is also known to increase bread volume.
しかしながら増粘剤またはアミラーゼ、プロテアーゼな
どの酵素を添加してパンを製造する従来技術においては
、生地の加工性、パンの品質、パン体１ｋ、パンの食感
等の点Ｃ未だ充分満足のゆくものではなく一層の改良が
求められている。However, in the conventional technology of manufacturing bread by adding thickeners or enzymes such as amylase and protease, the processability of the dough, the quality of the bread, the bread body 1k, the texture of the bread, etc. are still sufficiently satisfactory. Further improvements are required.
一方、従来一般的にパン用小麦粉の評価は低灰分、高蛋
白のものほど良いとされている。すなわち低灰分という
ことは不純物が少なく、色相が白いということであり、
また高蛋白ということはグルテン量が多く、パン吸水や
パン体積が大きくなり製パン性が良いということにつな
がる。On the other hand, it has generally been said that the lower the ash content and the higher the protein, the better the flour for bread. In other words, low ash content means fewer impurities and a white hue.
In addition, high protein content means a large amount of gluten, which leads to bread absorbency and bread volume, which leads to good bread-making properties.
しかしながら、同一原料から高蛋白の小麦粉を得ようと
すると、皮部の混入が多くなり灰分の高い低品質のもの
になる傾向があった。これは小麦粒中の蛋白粒子が粒の
周辺部に多いためである。However, when trying to obtain high protein flour from the same raw material, there was a tendency for the wheat flour to be of low quality and have a high ash content due to increased contamination of skin parts. This is because protein particles in wheat grains are abundant in the periphery of the grains.
高蛋白で高品質のパン用粉を得る試みは従来もなされて
おり、例えば特別な高蛋白原料を挽砕したり、一般のパ
ン用粉にパイタルグルテン等を添加する方法等がある。Attempts have been made in the past to obtain high-quality bread flour with high protein content, such as grinding special high-protein raw materials or adding vital gluten or the like to general bread flour.
しかしこれらの方法では品質的に種々の問題を抱えてお
り、またコスト面、量的確保の面でも問題があるもので
あった。However, these methods have various problems in terms of quality, as well as problems in terms of cost and quantity.
本発明者らは、アルギン酸、アルギン酸ソーダ、カルボ
キシメチルセルロース、天然ガム等の増粘剤の製パンに
おける上記の優れた特性に着目して長年研究を続けてき
た。更に本発明者らは高蛋白で高品質のパン用小麦粉を
得るべく小麦粉について種々検討を重ねてきた。その結
果、小麦粉の粒径なある特定の範囲内にすること）二よ
り高蛋白で高品質のパン用小麦粉が得られること、そし
てかかるパン用小麦粉にアルギン酸またはアルギン酸ソ
ーダを添加してパンな製造すると、アルギン酸およびア
ルギン酸ソーダの上記の特性と５強力粉の上記特性とが
相乗的に働いて一層優れた結果が得られることを見出し
て先に出願を行なった。そして更に研究を進めたところ
、上記特定のパン用小麦粉にアルギン酸、アルギン酸ソ
ーダ、カルボキシメチルセルロース、天然ガム等の増粘
剤とともに更にモルトを添加するとパン生地の伸びが一
層よくなり、パン体積も一層大きくなることを見出して
本発明を完成させる（二至った。すなわち１本発明は、
粉の粒径が１５０μ以下であり、且つ粒径４０μ未満の
粉の割合が１０重Ｉ１％以下である強力粉に増粘剤およ
びモルトを配合したことを特徴とする・ξン用小麦粉組
成物、および該パン用小麦粉組成物を１強力小麦を製粉
して粒径が１５０μ以下のものの割合が９５重量％以上
である母体小麦粉を製造したのち分級処理して粒径が４
０μ未満の部分の割合が１０重ｔ％以下で且つ１５０μ
より大きい部分が含まれないようにしてパン用強力粉を
調製し、次いでこれに増粘剤およびモルトを配合するこ
とにより製造する方法である。The present inventors have continued research for many years, focusing on the above-mentioned excellent properties of thickeners such as alginic acid, sodium alginate, carboxymethylcellulose, and natural gum in bread making. Furthermore, the present inventors have conducted various studies on wheat flour in order to obtain high-protein, high-quality flour for bread. As a result, it is possible to obtain high-quality bread flour with a higher protein content (the particle size of the flour is within a certain range), and to produce bread by adding alginic acid or sodium alginate to such bread flour. Then, they discovered that the above-mentioned properties of alginic acid and sodium alginate and the above-mentioned properties of 5-strength flour work synergistically to obtain even better results, and filed an application earlier. Further research revealed that adding malt to the above-mentioned specific bread flour along with thickeners such as alginic acid, sodium alginate, carboxymethylcellulose, and natural gum made the dough spread even better and the volume of the bread even larger. The present invention was completed by discovering that
A wheat flour composition for ξ-n, characterized in that a thickener and malt are blended with strong flour having a particle size of 150μ or less and a proportion of flour with a particle size of less than 40μ of 1% or less by weight, The flour composition for bread is prepared by milling 1-strength wheat to produce a base flour containing 95% by weight or more of particles with a particle size of 150μ or less, and then classifying it to obtain a particle size of 4.
The proportion of the portion less than 0μ is 10% by weight or less and 150μ
This is a manufacturing method in which bread flour is prepared so that larger portions are not included, and then a thickener and malt are added to the bread flour.
本発明では、上記母体小麦粉を得るための製粉方法とし
て、強力系の原料を通常のロール式製粉、衝撃式製粉ま
たはそれらの併用：二よる製粉のいずれもが採用でき、
小麦粉の９５重量％以上が粒径が１５０μ以下になるよ
うにして製粉工程を行う。しかし、過粉砕にならないよ
うに製粉工程を管理することが望ましい。この目安とし
ては例えば損傷殿粉の発生が適度であることがよく、損
傷殿粉の指標として用いられるマルトース価が１５０〜
２７０１９７１０ を程度が好ましい。また、この条件
の範囲内であれば補助粉砕機等を用いて粗粉部分を軽度
に粉砕することも可能である。このようにして得られた
母体小麦粉は、例えば灰分０．３２〜０．４８ ％およ
び粗蛋白１１．５〜１３．０％である。このような小麦
粉の粒径はその９５重ｆＩｋ％以上が１５０μ以下で広
い範囲にわたって分布しており、粒径４０μ未満の粉を
通常約２０重量係〜５０重量％の割合で含有している。In the present invention, as a milling method for obtaining the above-mentioned base flour, any of ordinary roll milling, impact milling, or a combination thereof: two-way milling can be adopted for strong raw materials.
The milling process is carried out so that 95% by weight or more of the flour has a particle size of 150 μm or less. However, it is desirable to control the milling process to avoid over-grinding. As a guideline, for example, the occurrence of damaged starch should be moderate, and the maltose value used as an indicator of damaged starch should be 150 to 150.
27019710 degree is preferable. Further, within the range of these conditions, it is also possible to use an auxiliary pulverizer or the like to lightly pulverize the coarse powder portion. The parent flour thus obtained has, for example, an ash content of 0.32 to 0.48% and a crude protein of 11.5 to 13.0%. The particle size of such wheat flour is distributed over a wide range, with 95% by weight fIk% or more being 150μ or less, and it usually contains about 20% to 50% by weight of flour with a particle size of less than 40μ.
本発明では次いでこの母体小麦粉を分級処理して、粒径
が４０μ未満の部分の割合が１０重涜チ以下で且つ１５
０μより大きい部分が含まれないようにする。分級処理
の方法としては通常製粉工業で用いられる方法のいずれ
もが採用でき、例えば篩い分けによる方法、空気分級に
よる方法またはこれらの併用等の方法がある。In the present invention, this parent flour is then classified so that the proportion of particles with a particle size of less than 40 μm is 10 μm or less and 15 μm.
Avoid including parts larger than 0μ. As the classification method, any method normally used in the flour milling industry can be adopted, such as a sieving method, an air classification method, or a combination thereof.
粒径が４０μ未満の粉末の含有割合が１０重量優な超え
ると灰分量が高くなり製・ぞン性が悪くなる。また小麦
′粉の粒径が１５０μより大きいものを含むと蛋白奇が
低くなり、本発明の目的が達成されない。灰分の含有量
を低く抑え且つ高蛋白含量とするためには強力粉の重量
の約６５％〜約９５％が粒径４０μ〜１００μの範囲内
にあるのが好ましく、更には強力粉の重量の約３５％〜
約６０％が４０μ〜７５μ未満の範囲にあるのがより好
ましい。強力粉のこのような粒度分布は、製粉条件の調
整によって達成できる。しかし製粉によって得られた小
麦粉を更に分級し再配合して調整してもよい。If the content of powder with a particle size of less than 40 μm exceeds more than 10% by weight, the ash content will increase and the manufacturing properties will deteriorate. Furthermore, if the wheat flour contains grains larger than 150μ, the protein content will be low and the object of the present invention will not be achieved. In order to keep the ash content low and the protein content high, it is preferable that about 65% to about 95% of the weight of the strong flour be within the particle size range of 40μ to 100μ, and more preferably about 35% of the weight of the strong flour. %〜
More preferably about 60% is in the range of 40μ to less than 75μ. Such a particle size distribution of strong flour can be achieved by adjusting the milling conditions. However, the flour obtained by milling may be further classified and re-compounded for adjustment.
このようにして調整されたパン用強力粉の粗蛋白値は１
通常約１２．０重量％〜約１５．０重最チ（強力粉の水
分含量１４重景慢として算出）になっている。The crude protein value of strong bread flour prepared in this way is 1
It is usually about 12.0% by weight to about 15.0% by weight (calculated based on the moisture content of strong flour being 14% by weight).
本発明では、上記のパン用強力粉に増粘剤およびモルト
を添加してパン用小麦粉組成物とする。増粘剤は１通常
、強力粉の重量に対して、約０．１％〜１．０ ％、よ
り好ましくは０．２〜０．８チの割合で添加する。増粘
剤は強力粉に予じめ含有させておいても、製パンの生地
混捏時（二添加してもよい。In the present invention, a thickener and malt are added to the above-mentioned strong bread flour to prepare a bread flour composition. The thickener is usually added in a proportion of about 0.1% to 1.0%, more preferably 0.2 to 0.8%, based on the weight of the strong flour. The thickener may be added to the strong flour in advance, or it may be added at the time of kneading the bread dough.
本発明で用いる増粘剤としては食品用の増粘剤として知
られているアルギン酸、アルギン酸ナトリウム、アルギ
ン酸プロピレングリコールエステル、カルボキシメチル
セルロース（以下「ＣＭＣＪという）、そのカリウム塩
およびナトリウム塩、カルボキシメチル殿粉（以下ｒｃ
Ｍｓ 」という）およびそのナトリウム塩、殿粉リン酸
エステルナトリウム、メチルセルロース、ポリアクリル
酸ナトリウム、カゼインおよびそのナトリウム塩などの
高分子物質、グアガム、ローカストビーンガム、トラガ
ントガム、ガラティガム、アラビアガム、カラヤガムな
どの食品添加用ガム等を挙げることができる。上記の増
粘剤のうちでも特にアルギン“酸、アルギン酸カトリウ
ノ１．ＣＭＣ％Ｃ’ＭＳ、グアカ゛ムローカストビーン
ガムが好ましい。増粘剤は１種類を用いても。The thickeners used in the present invention include alginic acid, sodium alginate, alginate propylene glycol ester, carboxymethyl cellulose (hereinafter referred to as "CMCJ"), its potassium salt and sodium salt, and carboxymethyl starch, which are known as food thickeners. (hereinafter rc
MS) and its sodium salts, polymeric substances such as starch sodium phosphate, methylcellulose, sodium polyacrylate, casein and its sodium salts, guar gum, locust bean gum, gum tragacanth, gum galati, gum arabic, gum karaya, etc. Examples include gum for food additives and the like. Among the above-mentioned thickeners, particularly preferred are alginic acid, alginic acid CMC% C'MS, and guacamole cast bean gum.One type of thickener may be used.
数種併用してもよい。Several types may be used in combination.
本発明で用いるモルトとは、大麦、ライ麦。The malt used in the present invention is barley and rye.
小麦等の麦類な発芽させてなる麦芽をいい１発芽（＝よ
って安中に含有されるα−アミラーゼ、β−アミラーゼ
などの酵素類の量が大巾に増加したものをいい、粉末状
またはシロップ状で入・手される。モルト中に含まれる
α−アミラーゼ等の酵素類の含有量はその発芽の程度に
よってかなり変化する。したがって本発明のパン用小麦
粉組成物中に配合されるモルトの適正量は、モルトの発
芽の程度、すなわちモルト中に含まれるα−アミラーゼ
等の酵素類の含有量によって左右され、酵素類の含有量
の多いモルトを使用する場合は、配合量を少なくし、酵
素類の含有量の少ないモルトを使用する場合は配合量を
多くする。生地の伸び、加工性、パン体積等の点から、
通常α−アミラーゼ力価で計算してＢｅｒｎｆｅｒｄ単
位で表わした時に約０．０３〜０．１１ユニツト／叩、
好ましくは００３〜００９ユニツト／属９のモルトを、
強力粉の重量に対して約０．０２〜０．０８チ配合する
のがよい。Germinated malt refers to malt that has been germinated, such as wheat, in which the amount of enzymes such as α-amylase and β-amylase contained in the malt has greatly increased, and is in the form of powder or malt. It is available in syrup form.The content of enzymes such as α-amylase contained in malt varies considerably depending on the degree of germination.Therefore, the content of malt contained in the bread flour composition of the present invention varies considerably depending on the degree of germination. The appropriate amount depends on the degree of germination of the malt, that is, the content of enzymes such as α-amylase contained in the malt. If malt with a high content of enzymes is used, the amount should be reduced. When using malt with low enzyme content, increase the amount.From the viewpoint of dough elongation, processability, bread volume, etc.
Usually about 0.03 to 0.11 units/kg when calculated using α-amylase titer and expressed in Bernferd units,
Preferably 003-009 units/genus 9 malt,
It is preferable to mix about 0.02 to 0.08 g based on the weight of the strong flour.
本発明における「α−アミラー七力価」とはＢｅｒｎｆ
ｅｒｄ ｐ、が、文献ｒＭｅｔｈｏｄ ｉｎ Ｅｎｚｙ
ｍｏｌ、 Ｊ第１巻、第１４９頁（１９５５）に記載し
ているＢｅｒｎｆｅｒｄ単位で表わしたものであり、そ
の１ユニット／ｍｇとはα−アミラーゼ力価を測定しよ
うとする試料を−６，９の殿粉水性分散液中に２０℃で
３分間保った時に、試料１薦ｇ当り、１．０ Ｒ９のマ
ルトースを生成するα−アミラーゼ活性をいう。そして
１本発明で用いるモルトのα−アミラーゼ力価は下記の
方法により測定する。In the present invention, "α-amyl 7 titer" means Bernf
erd p, but the literature rMethod in Enzy
mol, expressed in Bernferd units as described in J Vol. 1, p. 149 (1955), and 1 unit/mg means -6.9 α-amylase activity that produces 1.0 R9 of maltose per 1 g of sample when kept in an aqueous starch dispersion at 20°C for 3 minutes. 1. The α-amylase titer of the malt used in the present invention is measured by the following method.
α−アミラーゼ力価の測定法
■６モルト０１？を水１００ ＋ｉ＋：！＠濁した液か
ら１ ｗｔを分取しくモルト含ｉ／Ｍｙ）、これに蒸留
水４．０ ｍｌを加えて、３７℃に５分間加温する。こ
れに第−化学薬品株式会社製の試験試薬「ネオ・アミラ
ーゼテスト「第一」」（青色殿粉ポリマーからなる基質
に一定量の牛血清アルブミンを含有させたもの）を１錠
加えて該錠剤が崩壊するまで激しく混和する。′５７℃
で２０分間加温したのち直ちに０．５ ｒｒ水酸化ナト
リウム液１．０ ｍｅを加え、激しく混和して反応を停
止させる。液を遠心分離またはｐ過し、その上清液また
はＦ液の吸光度（Ｓ）を、。How to measure α-amylase titer ■6 malt 01? Water 100 +i+:! Take 1 wt (including malt i/My) from the cloudy solution, add 4.0 ml of distilled water, and heat to 37°C for 5 minutes. One tablet of the test reagent "Neo Amylase Test 'Daiichi'" manufactured by Dai-Kagaku Yakuhin Co., Ltd. (a substrate made of blue starch polymer containing a certain amount of bovine serum albumin) was added to the tablet. Mix vigorously until it breaks down. '57℃
Immediately after heating for 20 minutes, 1.0 me of 0.5 rr sodium hydroxide solution was added, and the reaction was stopped by vigorous mixing. Centrifuge or filter the solution, and measure the absorbance (S) of the supernatant or F solution.
蒸留水を対照として波長６２０ｎｍで測定する。Measurement is performed at a wavelength of 620 nm using distilled water as a control.
■、上記モルト懸濁液のかわりに同量の蒸留水を用いて
、１と同じ方法で処理して試薬ブランクの吸光度（Ｂ）
を測定する。(2) Absorbance (B) of reagent blank treated in the same manner as in (1) using the same amount of distilled water instead of the above malt suspension.
Measure.
］１１０モルト液と試薬ブランクの吸光度の差（Ｓ−Ｂ
）を予じめ作成しておいた検量線にあてはめて１モルト
のα−アミラーゼ力価を求める。ここで、該検量線とし
ては、Ｂθｒｎｆｅｒｄ単位（二よるα−アミラーゼ力
価の値がｍｉｎ、 ２０ユニ・ット／Ｊ９である和光紬
薬工業（□□□製σα−アミラーゼ」（商品名）ロット
扁ＬＴＫ−１４５４を用いて上記Ｉと同じ操作に従って
試料液を調製し、その波長６２Ｃ１ｎｍにおける吸光度
と上記ＩＩで得た試薬ブランクの吸光度（Ｂ）との差を
縦軸にとり、α−アミラーゼ力価を横軸にとって得た第
１図に示した直線を用いた。]110 Difference in absorbance between malt solution and reagent blank (S-B
) is applied to a previously prepared calibration curve to determine the α-amylase titer of 1 molt. Here, the calibration curve is σα-amylase manufactured by Wako Tsumugi Pharmaceutical Co., Ltd. (□□□) whose α-amylase titer value is min, 20 units/J9 (trade name) in Bθrnferd units. A sample solution was prepared using the lot plate LTK-1454 according to the same procedure as in I above, and the difference between its absorbance at a wavelength of 62C1 nm and the absorbance (B) of the reagent blank obtained in II above was plotted on the vertical axis, and the α-amylase power was calculated. The straight line shown in FIG. 1, obtained by taking the value as the horizontal axis, was used.
上記のＢｅｒｎｆｅｒｄ単位によるα−アミラーゼ力価
が０．０３〜０．１１ユニット／周９であるモルトは、
通常、麦を芽の長さが麦粒の猶〜凭の長さになる程度に
まで発芽させることによって得られる１゜本発明ではモ
ルトとしては麦芽を芽や根がついたまま乾燥し、それを
通常約１０〜１００μ程度の粉末に粉砕したものを用い
１％に大麦の麦芽から得られたモルトが望ましい。Malt having an α-amylase titer of 0.03 to 0.11 units/periphery 9 according to the above Bernferd unit is
Normally, malt is obtained by germinating wheat to the extent that the length of the buds is the same as that of the grains. It is preferable to use malt obtained from barley malt at a concentration of 1%, which is usually ground into a powder of about 10 to 100 microns.
増粘剤およびモルトは強力粉に同時に配合しても、また
は逐次に配合してもよい。The thickener and malt may be added to the strong flour simultaneously or sequentially.
本発明のパン用小麦粉組成物は１通常の製パン技術にそ
のまま使用することができ１例えばストレート法、中種
法のいずれにも好適である。The flour composition for bread of the present invention can be used as it is in ordinary bread making techniques, and is suitable for both the straight method and the dough method.
本発明のパン用小麦粉組成物には１通常のパン用添加剤
のいずれもが必要に応じて添加されることができ、更に
強力粉の一部を中力粉、薄力粉、ライ麦粉等で置換えて
もよい。Any of the usual bread additives can be added to the bread flour composition of the present invention as needed, and a part of the strong flour can be replaced with all-purpose flour, soft flour, rye flour, etc. Good too.
本発明のパン用小麦粉組成物は、そこに含有される強力
粉の、高蛋白含量でグルテンの質もよく、シかも灰分量
が低いという優れた特性と。The bread flour composition of the present invention has excellent properties such as strong flour contained therein, which has high protein content, good gluten quality, and low ash content.
増粘剤およびモルトの優れた特性とが組合わさって１粒
径４０μ未満の粉を１０重量％より多く含有している通
常の強力粉に比べて、あるいは通常の強力粉に増粘剤お
よびモルトのうちの一方のみを添加したものを製パンに
用いる場合（ニルべて。Combined with the superior properties of thickeners and malt, compared to regular strong flours containing more than 10% by weight of flour with a grain size of less than 40μ, or in combination with the superior properties of thickeners and malt, When using a product containing only one of them for bread making (nirubete).
１）粉の白度が向上する、
２）粉の粒径が揃っているためにサラサラしており、長
時問掛の下積みになってもダマが出来にくい、
３）製ノξン時の吸水性が向上する、
４）生地の粘弾性等の生地適性が改良される。1) The whiteness of the powder is improved. 2) The particle size of the powder is uniform, so it is smooth and does not form lumps even if it is piled up for a long time. 3) During production. Water absorbency is improved. 4) Fabric suitability such as viscoelasticity of the fabric is improved.
５）パンの老化が著しく遅くなる、 ６）パン体積が向上する。5) The staleness of bread is significantly slowed down. 6) Bread volume increases.
７）ノン製品の内相が改良される
等々の種々の優れた効果が得られる。しかも本発明では
１本発明で用いるのと同じように粉の粒径が１５０μ以
下であり、且つ粒径４０μ未満の粉の含有割合が１０重
量％以下である強力粉に増粘剤を添加しただけのものに
比べても、生地の伸びが増して加工性がよくなり、且つ
パン体積も一層増加する。7) Various excellent effects such as improved internal phase of non-products can be obtained. Moreover, in the present invention, the thickener is only added to strong flour, which has a particle size of 150μ or less and the content of powder with a particle size of less than 40μ is 10% by weight or less, as in the present invention. Compared to the conventional method, the dough has more elongation and workability, and the volume of the bread also increases.
以下に例を挙げて本発明を更に詳細に説明するが、本発
明はそれらの例に限定されない。The present invention will be explained in more detail with reference to examples below, but the present invention is not limited to these examples.
参考例（／クン用強力粉の調整）
強力小麦を常法により製粉して、下記の粒度分布を有す
る灰分０．４１重量％、粗蛋白値１２．２重量％および
マルトース価２３８ｊｇ／ｌ ０ ｆの母体小麦粉を得
た。Reference Example (Preparation of Strong Flour for Kung) Strong wheat was milled using a conventional method to produce powder with the following particle size distribution, ash content of 0.41% by weight, crude protein value of 12.2% by weight, and maltose value of 238 jg/l 0 f. Mother flour was obtained.
０〜４０ μ未満 ２５重１％
４０〜７５ μ ３１ １
７５＋ｌｏｏ μ ２３ １１００〜１
５０μ ２０ １
１５０μ以上 ４Ｉ
この母体小麦粉１００ ｋ、ｔをターボクラシファイヤ
ー（日清エンジニアリング製分級機）にかけたのち、更
に２００メツシユの篩を通過させて４０μより細かい部
分を除いた後頁に２００メツシユの篩を通過させて１５
０μよ′り大きい部分を除去した。このものの灰分は０
．３９重量％、粗蛋白値は１３８重量％であり、下記の
粒度分布を有していた。0 to less than 40 μ 25 weight 1% 40 to 75 μ 31 1 75+loo μ 23 1100 to 1
50μ 20 1 150μ or more 4I After passing 100k, t of this base flour through a turbo classifier (classifier manufactured by Nisshin Engineering), it is further passed through a 200-mesh sieve to remove portions finer than 40μ. Pass through the sieve of 15
The portion larger than 0μ was removed. The ash content of this thing is 0
．． The crude protein content was 39% by weight, the crude protein value was 138% by weight, and the particle size distribution was as shown below.
０〜４０μ未満 ６重量％
４０〜７５μ ４８ １
７５〜１００μ ６２ ＃
１００〜１５０μ １９１
１５０μ 以上 ０・′実施例１および
比較例１〜４
参考例で得たパン用強力粉を用い下記のパン配合および
工程−操作により、ストレート法で山型食、ｃンを製造
した。0 to less than 40μ 6% by weight 40 to 75μ 48 1 75 to 100μ 62 # 100 to 150μ 191 150μ or more 0・'Example 1 and Comparative Examples 1 to 4 Using the bread flour obtained in the reference example, the following bread formulation and According to the process and operation, a mountain-shaped food, C-kun, was produced by the straight method.
実施例１
イ − ス ト
２イーストフード ０．１ １食
塩 ２
脱脂粉乳 ２
７ぢ一トニング ４
砂 糖 ５
アルギン酸 ０．４ １
モ ル ト ネ）
０．０３＃水 ６７り大
麦麦芽から得られた平均粒径３０μＨｅｒｎｆｕｒｄ・
α−アミラーセ力価０．０３ユニット／嘘のモルト（オ
リエンタル酵母株式会社製「モルト・クウダー」）
〔パンの製造工程および操作〕
ミキシング 低速２分、中速８分
担上温度 ２７℃
発 酵 ２時間（温度２８℃、湿度７５％
）分 割 ４８０ｆ
ねカル（ベンチタイム） ２０分
成 型
型詰め
ホ イ ロ ４５分（温度３８℃、湿度８
５％）焼 成 ３０分（温度２２０℃）一
方、小麦粉として、参考例に示した分級前の母体小麦粉
を用いた他は、実施例１と同じパン配合および工程−操
作で山型食パンを製造した（比較例１）。Example 1 East
2 Yeast food 0.1 1 serving Salt 2 Skimmed milk powder 2 7 toning 4 Sugar 5 Alginic acid 0.4 1 mole)
0.03 #Water 67 Average particle size obtained from barley malt 30μ Hernfurd・
α-amylase titer 0.03 units/false malt (“Malt Couder” manufactured by Oriental Yeast Co., Ltd.) [Bread manufacturing process and operations] Mixing: 2 minutes at low speed, 8 minutes at medium speed.Temperature: 27℃ Fermentation: 2 hours (Temperature 28℃, humidity 75%
) Divide 480f Necal (bench time) 20 minutes Molding Mold filling 45 minutes (Temperature 38℃, Humidity 8
5%) Baking for 30 minutes (temperature: 220°C) Meanwhile, a mountain-shaped loaf of bread was produced using the same bread formulation and process-operation as in Example 1, except that the unclassified base flour shown in the reference example was used as the flour. (Comparative Example 1).
また、実施例１におけるパン配合からモルトを除いた以
外は実施例１と同様にして山型食パンを製造した（比較
例２）。Further, a mountain-shaped loaf of bread was produced in the same manner as in Example 1 except that malt was removed from the bread formulation in Example 1 (Comparative Example 2).
更に実施例１における・ぐン配合において、小麦粉とし
て参考例（：示した分級前の母体小麦粉を用い、モルト
を除いた以外は実施例１と同様にして山型食パンを製造
した（比較例３）。Furthermore, in the *gun formulation in Example 1, a mountain-shaped loaf of bread was produced in the same manner as in Example 1, except that the unclassified base flour shown in Reference Example (:) was used as the wheat flour, and the malt was removed (Comparative Example 3). ).
更に、実施例１におけるパン配合からアルギン酸および
モルトを除くとともに、実施例１の小麦粉を参考例に示
した分級前の母体小麦粉に置換え、それ以外は実施例１
と同様にして山型食パンを製造した（比較例４）。Furthermore, alginic acid and malt were removed from the bread formulation in Example 1, and the wheat flour in Example 1 was replaced with the parent wheat flour before classification shown in the reference example, and the rest was the same as in Example 1.
A mountain-shaped loaf of bread was produced in the same manner as (Comparative Example 4).
実施例１および比較例１〜４で得られた結果を下記の表
−１に示す。The results obtained in Example 1 and Comparative Examples 1 to 4 are shown in Table 1 below.
上記光−１の結果から、特定の粒径範囲を有する強力小
麦粉にアルギン酸とモルトを配合した本発明のパン用小
麦粉組成物を用いている実施例１では、その強力小麦粉
を分級前の母体小麦粉に置換えた比較例１１モルトを含
まない小麦粉組成物を用いている比較例２〜６１分級前
の母体小麦粉を用いアルギン酸およびモルトを含まない
小麦粉組成物を使用している比較例４に比べて生地の伸
びがよく、・々ン体積も大きく。From the results of Light-1 above, in Example 1, which uses the bread flour composition of the present invention in which alginic acid and malt are blended with strong wheat flour having a specific particle size range, the strong wheat flour is used as the base flour before classification. Comparative Example 11 Using a wheat flour composition that does not contain malt Comparative Examples 2 to 61 Using a flour composition that does not contain alginic acid and malt using parent flour before classification It stretches well and has a large volume.
品質および食感のよいパンが得られることがわかる。It can be seen that bread with good quality and texture can be obtained.
実施例 ２
参考例で得たパン用強力粉を用い、下記に示したパン配
合により、実施例１と同じ工程−操作を採用してストレ
ート法で山型食パンを製造した。Example 2 Using the strong bread flour obtained in Reference Example, a mountain-shaped loaf of bread was manufactured by the straight method using the same steps and operations as in Example 1 according to the bread formulation shown below.
・ξシ用強力粉 １００ 重量部イースト
２１
イーストフード ０．１１
食 塩 ２ ＃シぢ一トニ
ング ４１
砂 糖 ５１アルギン酸
０，４１
水 ６７ １モルト中＊
） 表−２に示すとおりの重量部傘宰）
大麦麦芽から得られた平均粒径３０μ、Ｂｅｒｎｆｅｒ
ｄ・α−アミラーゼ力価０゜０８７ユニツト／ｍ（オリ
エンタル酵母株式会社製）
得られた結果を下記の表−２に示す。・Strong flour for ξ 100 parts by weight yeast
21 Yeast food 0.11 Salt 2 #Shiichitoning 41 Sugar 51 Alginic acid
0.41 Water 67 in 1 malt*
) Headed by the weight department as shown in Table-2)
Average particle size 30μ obtained from malted barley, Bernfer
d.α-amylase titer: 0°087 units/m (manufactured by Oriental Yeast Co., Ltd.) The results obtained are shown in Table 2 below.
上記表−２中、「製造３日後のパンの食感」は下記の評
価基準により行った。In Table 2 above, "texture of bread 3 days after production" was evaluated according to the following evaluation criteria.
パンの食感の評価基準
１、 乾いてノ々すついた食感で、口溶けもかなり悪い
。Bread texture evaluation criteria 1: The texture is dry and soggy, and it doesn't melt in the mouth very well.
２、 やや弾力強く、パサつき気味で口溶は劣る。2. Slightly elastic, a little dry, and does not dissolve well in the mouth.
３、シりとりさに欠け、粘りもなく１口溶けやや劣る。3. It lacks texture, is not sticky, and melts in one bite, which is slightly inferior.
４ ややしつとりしており、少しやわらかくかつ少し粘
りがある食感で、口溶けもやや良好。4 Slightly moist, slightly soft and slightly sticky in texture, and melts in the mouth well.
５、シっとりとして、やわらかくかつ粘りがある食感で
口溶けも良い。5. It has a moist, soft and sticky texture that melts in your mouth.
実施例 ３
実施例２の、２ン配合において、アルギン酸をそれと同
量のＣＭＣで置換えた他は同じパン配合、同じ工程−操
作を採用し、実施例２と同様にモルトの配合量を変えて
山型食パンを製造した。Example 3 The same bread formulation and the same steps and operations as in Example 2 were adopted except that alginic acid was replaced with the same amount of CMC in the 2-ton formulation as in Example 2, and the amount of malt was changed in the same manner as in Example 2. A mountain-shaped loaf of bread was produced.
得られた結果を下記の表−６に示す。The results obtained are shown in Table 6 below.
表−３中「製造３日後のパンの食感」の評価は、表−２
の評価基準により行った。The evaluation of "texture of bread 3 days after production" in Table 3 is as follows: Table 2
The evaluation criteria were as follows.
実施例 ４
実施例２のパン配合において、アルギン酸をそれと同量
のグアガムで置換えた他は同じパン配合、同じ工程−操
作を採用し、実施例２と同様にモルトの配合量を変えて
山型食パンを製造した。得られた結果を下記の表−４に
示す。Example 4 In the bread formulation of Example 2, except that alginic acid was replaced with the same amount of guar gum, the same bread formulation and the same steps and operations were adopted, and the amount of malt blended was changed in the same manner as in Example 2 to make a mountain-shaped bread. Bread was manufactured. The results obtained are shown in Table 4 below.
表−４中で「製造６日後のパンの食感」の評価は表−２
と同じ評価基準により行った。In Table 4, the evaluation of "texture of bread 6 days after production" is shown in Table 2.
The same evaluation criteria were used.
第１図は１本発明で用いるモルトのα−アミラーゼ力価
（ＢｅｒｎｆｅｒＣ＋単位）を求める際の基礎となる検
量線を示した図である。FIG. 1 is a diagram showing a calibration curve that is the basis for determining the α-amylase titer (Bernfer C+ units) of malt used in the present invention.
Claims (1)
満の粉の含有割合が１０重量％以下である強力粉に増粘
剤およびモルトを配合したことを特徴とするパン用小麦
粉組成物。 ２）強力粉の重量の６５％〜９５％が粒径４０μ〜１０
０μの範囲内にある請求項１に記載のパン用小麦粉組成
物。 ３）強力粉の重量の３５％〜６０％が粒径４０μ〜７５
μ未満の範囲内にある請求項１に記載のパン用小麦粉組
成物。 ４）強力粉の粗蛋白値が１２．０重量％〜１５．０重量
％（強力粉の水分含量１４重量％として算出）である請
求項１に記載のパン用小麦粉組成物。 ５）増粘剤の含有量が強力粉の重量に対して０．１％〜
１．０％である請求項１に記載のパン用小麦粉組成物。 ６）モルトの含有量が強力粉の重量に対して０．０２〜
０．０８％である請求項１に記載のパン用小麦粉組成物
。 ７）モルトのα−アミラーゼ力価がＢｅｒｎｆｅｒｄ単
位で表わした時に０．０３〜０．１１ユニット／ｍｇで
ある請求項１に記載のパン用小麦粉組成物。 ８）強力小麦を製粉して粒径が１５０μ以下のものの割
合が９５重量％以上である母体小麦粉を製造したのち、
分級処理して粒径が４０μ未満の部分の割合が１０重量
％以下で且つ １５０μより大きい部分が含まれないようにしてパン用
強力粉を調製し、次いでこれに増粘剤およびモルトを配
合することを特徴とするパン用小麦粉組成物の製造法。 ９）上記母体小麦粉の製造を、母体小麦粉のマルトース
価が１７０〜２７０ｍｇ／１０ｇになるようにして行う
請求項８に記載の製造法。 １０）増粘剤を強力粉の重量に対して０．１％〜１．０
％の割合で添加する請求項８に記載の製造法。 １１）モルトの含有量が強力粉の重量に対して０．０２
〜０．０８％である請求項８に記載の製造法。 １２）モルトのα−アミラーゼ力価がＢｅｒｎｆｅｒｄ
単位で表わした時に０．０３〜０．１１ユニット／ｍｇ
である請求項８に記載の製造法。[Scope of Claims] 1) A thickener and malt are blended into strong flour having a particle size of 150μ or less and a content of powder with a particle size of less than 40μ of 10% by weight or less. Flour composition for bread. 2) 65% to 95% of the weight of strong flour has a particle size of 40μ to 10
The bread flour composition according to claim 1, wherein the flour composition is within the range of 0μ. 3) 35% to 60% of the weight of strong flour has a particle size of 40 μ to 75
The bread flour composition according to claim 1, which has a range of less than μ. 4) The wheat flour composition for bread according to claim 1, wherein the crude protein value of the strong flour is 12.0% by weight to 15.0% by weight (calculated based on the water content of 14% by weight of the strong flour). 5) Thickener content is 0.1% or more based on the weight of strong flour
The bread flour composition according to claim 1, wherein the flour composition is 1.0%. 6) Malt content is 0.02 to 0.02 to the weight of strong flour
The bread flour composition according to claim 1, wherein the flour composition is 0.08%. 7) The bread flour composition according to claim 1, wherein the malt has an α-amylase titer of 0.03 to 0.11 units/mg expressed in Bernferd units. 8) After milling strong wheat to produce a base flour with a particle size of 150μ or less at 95% by weight or more,
Preparing strong bread flour by classifying it so that the proportion of particles with a particle size of less than 40μ is 10% by weight or less and containing no particles larger than 150μ, and then adding a thickener and malt to this. A method for producing a flour composition for bread, characterized by: 9) The production method according to claim 8, wherein the production of the base flour is carried out so that the maltose value of the base flour is 170 to 270 mg/10g. 10) Add thickener to 0.1% to 1.0% of the weight of strong flour
9. The manufacturing method according to claim 8, wherein the addition amount is %. 11) Malt content is 0.02 based on the weight of strong flour
9. The manufacturing method according to claim 8, wherein the content is 0.08%. 12) The α-amylase titer of malt is
0.03-0.11 units/mg when expressed in units
The manufacturing method according to claim 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3191788A JPH01206943A (en) | 1988-02-16 | 1988-02-16 | Wheat flour composition for bread and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3191788A JPH01206943A (en) | 1988-02-16 | 1988-02-16 | Wheat flour composition for bread and preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01206943A true JPH01206943A (en) | 1989-08-21 |
Family
ID=12344327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3191788A Pending JPH01206943A (en) | 1988-02-16 | 1988-02-16 | Wheat flour composition for bread and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01206943A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0568981A2 (en) * | 1992-05-06 | 1993-11-10 | GEORG PLANGE WEIZENMÜHLE GmbH & Co. | Method of producing cereal flour with a minimum of allergenic potential |
| KR100320727B1 (en) * | 1999-01-28 | 2002-01-19 | 정제윤 | A manufacturing method of malt fermentation |
| WO2006027975A1 (en) * | 2004-09-08 | 2006-03-16 | Sapporo Breweries Limited | Method of controlling rising ratio of bread by controlling milling extent of cereal grains |
| JP2008072954A (en) * | 2006-09-21 | 2008-04-03 | Nisshin Flour Milling Inc | Method for producing bread flour |
| EP2127525A1 (en) * | 2008-05-26 | 2009-12-02 | Organización Altex S.C. | Process for the production of refined whole-wheat flour with low coloration |
| KR100959615B1 (en) * | 2007-12-11 | 2010-05-27 | 구명심 | Cake baking method using black-rice and cake thereof |
| JP2010124776A (en) * | 2008-11-28 | 2010-06-10 | Nisshin Flour Milling Inc | Cereal flour composition for bread containing rice flour |
| JP2020145950A (en) * | 2019-03-13 | 2020-09-17 | 日東富士製粉株式会社 | Manufacturing method of cereal flour composition for confectionery and confectionery |
-
1988
- 1988-02-16 JP JP3191788A patent/JPH01206943A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0568981A2 (en) * | 1992-05-06 | 1993-11-10 | GEORG PLANGE WEIZENMÜHLE GmbH & Co. | Method of producing cereal flour with a minimum of allergenic potential |
| EP0568981A3 (en) * | 1992-05-06 | 1994-04-13 | Plange Georg Weizenmuehle | |
| KR100320727B1 (en) * | 1999-01-28 | 2002-01-19 | 정제윤 | A manufacturing method of malt fermentation |
| WO2006027975A1 (en) * | 2004-09-08 | 2006-03-16 | Sapporo Breweries Limited | Method of controlling rising ratio of bread by controlling milling extent of cereal grains |
| JP2006075060A (en) * | 2004-09-08 | 2006-03-23 | Sapporo Breweries Ltd | Method for adjusting swelling rate of bread by controlling degree of crushing of cereal grain |
| AU2005281134B2 (en) * | 2004-09-08 | 2009-01-29 | Sapporo Breweries Limited | Method of controlling rising ratio of bread by controlling milling extent of cereal grains |
| JP2008072954A (en) * | 2006-09-21 | 2008-04-03 | Nisshin Flour Milling Inc | Method for producing bread flour |
| KR100959615B1 (en) * | 2007-12-11 | 2010-05-27 | 구명심 | Cake baking method using black-rice and cake thereof |
| EP2127525A1 (en) * | 2008-05-26 | 2009-12-02 | Organización Altex S.C. | Process for the production of refined whole-wheat flour with low coloration |
| JP2010124776A (en) * | 2008-11-28 | 2010-06-10 | Nisshin Flour Milling Inc | Cereal flour composition for bread containing rice flour |
| JP2020145950A (en) * | 2019-03-13 | 2020-09-17 | 日東富士製粉株式会社 | Manufacturing method of cereal flour composition for confectionery and confectionery |
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