JPH03224453A - Quality improvement of low amylo wheat - Google Patents

Abstract

PURPOSE:To accomplish the improvement in the secondary processability for low amylo wheat by microwave treatment at a specified dosage of low amylo wheat to effect the rise in the amylo viscosity while suppressing the denaturation of the gluten in the wheat. CONSTITUTION:The objective quality improvement can be accomplished by microwave treatment of low amylo wheat at a dosage of 80-250 watt.sec per g of wheat grain.

Description

[Detailed description of the invention] [Industrial application fields] The present invention relates to a method for improving the quality of low amyl wheat.

[Prior art] Wheat grains contain various enzymes such as amylase and protease, but it is possible that wheat grains may germinate or become germinated due to rain damage during harvest, insufficient drying after harvest, or poor storage conditions. When wheat is damaged by wheat, the amylase activity in wheat becomes abnormally high compared to healthy grains. Wheat with such high amylase activity is usually called "low amyl wheat".
The wheat flour obtained by milling this flour has a markedly poor suitability for secondary processing and is often unsuitable for real consumption.

The "amylo" of the above-mentioned low-amylo wheat is the highest viscosity value when the viscosity change during gelatinization of flour obtained by grinding wheat grains is measured using an Amylograph tester manufactured by Brabender of West Germany. Amyloviscosity (units B, U, Nibrabender units).

When measuring wheat amyloviscosity, Swiss
60% flour (produced by grinding wheat grains with a Buhler test mill (hereinafter referred to as "Buhler test mill"))
It is common in Japan to use flour with a yield of 60% when the weight of wheat grains is 100 as a sample.

In general, those with an amyloviscosity of 400B, U, or higher,
Wheat that is less than 400B,U may have some kind of problem, and wheat that is less than 300B,U is called low amyl wheat.
It cannot be called normal wheat.

Conventionally, attempts have been made to improve the quality of low-amylo wheat by heating wheat grains with hot air or radiant heat for about 2 minutes to several hours, and by directly exposing wheat grains to live steam for several minutes. However, although both methods achieve a certain degree of improvement in amyloviscosity through deactivation of enzymes, they also cause denaturation of the gluten contained in wheat, resulting in the production of only wheat flour with its original properties impaired. ;
.

[Contents of the Invention] The present inventors have continued research in search of a method for improving the quality of low-amylo wheat without causing gluten denaturation. As a result, they found that this objective could be achieved by directly microwaving wheat in granular form under specific conditions.

That is, the present invention is a method for improving the quality of low-amylo wheat, which is characterized by subjecting the low-amylo wheat grains to microwave treatment at an irradiation dose of 80 to 250 watts per gram of wheat grains.

In the present invention, the above-mentioned "microwave irradiation amount of 80 to 250 watts/second per gram of wheat grain [hereinafter, the microwave irradiation amount per gram of wheat grain is referred to as "watt (hereinafter expressed as W)/second/
1 expressed in gJ means the effective power (watts) of the microwave processing equipment during microwave processing and its processing time (seconds)
Divide the product of t by the weight of wheat grains to be treated (g) to obtain the value of time (W
・It means irradiating wheat with microwaves so that the rate (seconds/g) is in the range of 80 to 250.

For example, heat 300g of wheat grains in a 500W microwave for 6 minutes.
When processing for 0 seconds, 5θQ x 60 (W seconds) ÷ 30 (1 (g) - 100 (
W・sec/g).

If the microwave treatment is less than 80 W·sec/g, no denaturation of gluten in low amyl wheat occurs, but the amyloid viscosity hardly increases, and if the microwave treatment is more than 250 W·sec/g, the amyloid viscosity will increase. Although the amount increases, the degree of denaturation of gluten increases and the gluten content in wheat decreases significantly, and the quality of gluten deteriorates as it loses its original viscoelasticity. More appropriate microwave treatment conditions may be adjusted as appropriate within the range of 80 to 250 W·sec/g depending on requirements such as amyloviscosity and water content of the wheat grains to be treated.

As long as the microwave treatment is performed under the above conditions,
Any method and apparatus may be used to carry out the process, and it is desirable that the microwave treatment be performed evenly and uniformly on all wheat grains.

In the present invention, low amyl wheat is directly subjected to microwave treatment. Further, preferably in the present invention, the wheat grains are subjected to a hydrolysis treatment in advance and then subjected to a microwave treatment under the above conditions, and such hydrolysis treatment can further accelerate the deactivation of amylase. If using water and then microwave treatment, approximately 5 to 2
It is better to uniformly mix and disperse 0% water into the wheat grains. In that case, it is preferable to immediately perform the next microwave treatment while the added water does not penetrate into the endosperm of the wheat grain and remains in the outer layer of the wheat grain.

The wheat that has been subjected to the microwave treatment as described above undergoes the steps of adding water and adjusting humidity in the same manner as in normal flour milling, and is then ground.

[Effect of the Invention 1] According to the method of the present invention, the amyloid viscosity of wheat can be significantly increased while suppressing the denaturation of gluten in wheat, and the suitability for secondary processing of low-amylo wheat can be improved.

Furthermore, since the method of the present invention directly processes wheat grains, it can be carried out extremely easily both in terms of equipment and method.

Furthermore, the present invention can be carried out in an extremely short time compared to conventional methods for improving the quality of low amyl wheat, and moreover, a large amount of wheat grains can be uniformly processed at one time.

The present invention will be specifically explained below using examples, but the present invention is not limited thereby.

Example l Amyloviscosity 90B, U, wet gluten content 44.6%
and American Strong Wheat 100 with a moisture content of 11.5%.
0g was processed using a microwave oven (500W, 2450mHRX manufactured by Sanyo Electric Co., Ltd.) for the time shown in Table 1 below.

For each of the resulting wheats, the Amyloviscosity, wet gluten content, and wet gluten condition of the Buchy Test Mill 60% flour were examined.

At that time, the condition of the wet gluten was evaluated as follows.

Wet gluten state 3: The same level of viscoelasticity as the unmicrowave-treated control 2: Slightly thermally denatured but hard 1: The gluten becomes brittle due to thermal denaturation and loses its original viscoelasticity. The above results are shown in Table 1.

[Table-11 1 (control) 0 0 95
44.6 32 80 40
150 43.4 33 160
80 230 42.6 34 2
50 125 225 41.8 35
334 167 280 37.6
36 400 200 300
36.8 37 500 250
435 34.0 38 560
280 445 29.0 29 6
60 330 535 27.6 1 From the results in Table 1 above, in Tests 3 to 7, which correspond to Examples of the present invention, in which microwaves were irradiated at 80 to 250 W・sec/g, amyloid was removed while preventing gluten denaturation. It can be seen that the viscosity can be improved.

On the other hand, when the irradiation dose is lower than 80 W・sec/g, the amyloid viscosity does not improve, and when the irradiation dose is higher than 250 W・sec/g, the amyloid viscosity increases but the wet gluten content decreases significantly and the gluten It can be seen that the properties are also significantly degraded.

Example 2 500 g of American thin-blade wheat with an amyloviscosity of 65B, U and a wet gluten content of 30% by weight was processed for 200 seconds using the same microwave oven as used in Example 1 (processing conditions 200 W·sec/g), its amyloviscosity was improved to 240 B,U, and the wet gluten content was 22
% by weight.

Example 3 Amyloviscosity 150B, U, wet gluten content 44.6
% and moisture content of 11.5% American Strong Wheat 30
After adding 30 g of water to 0 g and mixing uniformly, it was immediately processed for 100 seconds using the same microwave oven as used in Example 1 (166.7 w sec / g)
, Amylo viscosity 390B, U, and wet gluten content 3
4.1% by weight of improved wheat grain was obtained.

REFERENCE EXAMPLE The microwave-treated wheat obtained in Example 2 was ground to obtain Beauchy Test Mill 60% flour, and using this flour, a sponge cake was made by a conventional method using the following formulation.

For comparison, the wheat before microwave treatment used in Example 2 was ground to obtain Beauchie Test Mill 60% flour, and a sponge cake was made using this flour in the same manner as above with the following formulation. Ta.

[Sponge cake combination] Whole egg 100g sand
Sugar 75g Flour
55g Cow Milk 12g The above results are shown in Table 2 below.

types of flour Cake weight (g) Cake volume (mΩ) Cake center height (mm) Cake edge height (mm) cake shape [Table-2] Microwave treatment　Microwave untreated 194 194 790 700 843 44.5 37 Inflates well, lacks expansion overall hand Continued Supplementary Positive book March 1990 1? Day

Claims (1)

[Claims] A method for improving the quality of low-amylo wheat, which comprises subjecting the low-amylo wheat grains to microwave treatment at an irradiation dose of 80 to 250 watts per gram of wheat grains.