Role of Wheat Protein Fractions in the Expansion of Yakifu (Baked Gluten Product)

摘要

The relationship between wheat four protein and the expansion of yakifu, one of the traditional foods in Japan, was studied. Wheat flour proteins were fractionated by their solubility in various solvents. The protein fraction (PF) and wheat starch were blended into reconstructed flours (RFs). In RF 1, the protein content was equal to that of hard wheat flour, while in RF 2 part (10/100, 20/100, or 30/100) of the protein originally included in soft or hard wheat flour was replaced with a RF extracted from each flour.