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METHOD FOR PRODUCING FOOD WITH NO SUGAR ADDITION BY USING WHEAT FLOUR PREPARED FROM WHEAT DEFICIENT IN ENZYMATIC ACTIVITY OF AT LEAST TWO GBSSI AND TWO SSIIa
METHOD FOR PRODUCING FOOD WITH NO SUGAR ADDITION BY USING WHEAT FLOUR PREPARED FROM WHEAT DEFICIENT IN ENZYMATIC ACTIVITY OF AT LEAST TWO GBSSI AND TWO SSIIa
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机译：利用至少两种GBSSI和两种SSIIa的酶活性不足的小麦面粉制得的无糖食品。
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摘要
PROBLEM TO BE SOLVED: To provide a novel means that improves the food taste and food texture of processed wheat food, including bakery food products such as bread, and that is suitable also for large scale production.SOLUTION: Provided is a method for producing processed wheat food comprising: a kneading step of kneading a dough material containing grain flour, water and sugars to produce a dough, the grain flour comprising wheat flour obtained by milling the harvest of wheat that is deficient in enzymatic activity of at least any two of GBSSI-A1, GBSSI-B1 and GBSSI-D1, as well as that is deficient in enzymatic activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1, and sugars being included at an amount of 0% to 2% to the grain flour; and a warming step of warming the dough at a temperature of 28°C to 50°C for 20 minutes to 120 minutes. According to the invention, by using the wheat flour derived from the wheat comprising a particular enzymatic deficiency pattern and warming the dough after kneading under a mild warming condition, such as a baking oven in the conventional bread production method, the maltose content in dough can be significantly enhanced.
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