17C-18 |
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T. NOGUCHI1, T. Suzuki1, S. Matsumoto1, and K. Takano2. (1) Food Processing Center, Tokyo University of Agriculture, 1-1-1, Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan, (2) Department of Applied Biology and Chemistry, Tokyo Univ. of Agriculture, Faculty of Applied Bioscience, 1-1-1, Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan Japanese domestic flour is not suitable for bread-making. It does not make the strong dough because of its low protein content. In this study, the improvement of the baking quality of Japanese domestic flour was examined using transglutaminase (TGase) and gliadin. Hokushin (medium-soft flour) whose crop is the largest of all kinds of wheat in Japan, was used for these experiments. The Hokushin flour of 60% extraction rate was obtained from the test mill (Buhler Inc., Switzerland). TGase was extracted from Activa (Ajinomoto Co., Inc., Japan). The tests for bread-making were carried out by the straight dough method according to the following formula: 200g flour, 10g sugar, 8g shortening, 4g salt, 4g dried yeast and 133ml water. The dough was mixed in the Swanson head pin type mixer. Four Hokushin samples were tested for the loaf volume, hardness, crumb grain of bread and sensory evaluation. The above mentioned four samples include: TGase (2 units) added sample, gliadin (2g) added sample, TGase (2 units) and gliadin (2g) added sample and control (no addition of TGase and gliadin). The loaf volume of the sample with TGase increased by about 5% and its hardness about 14%, respectively. However, the crumb grain of the sample with TGase deteriorated and became rougher compared with the control. There was little difference between the gliadin added sample and the control in the loaf volume and hardness. The loaf volume of the sample with the added TGase and gliadin increased by about 11% and its crumb grain also improved and became finer. In addition, the evaluation of the sample with the added TGase and gliadin showed the highest scores. Single addition of TGase or gliadin, however, showed lower scores than the control. These results clearly showed that the quality of the bread made from Japanese domestic flour improved by using TGase together with gliadin.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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