:Part I. Studies on the Dough Producible Proteins and the Changes of Acid and Ethanol Soluble Proteins in Chilled and Frozen Wheat Doughs

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For the baking of excellent rice bread composed mainly with non-glutinous rice flour and wheat gluten, it was reported that the addition of 15 % starchy material which had gelatinized at the similar temperature with the denaturation temperature of wheat gluten was neccessary. Successively, the proteinaceous substances were investigated to replace the added wheat gluten in rice bread. A half of gluten could be reduced by adding of gelatin powder which could be dissolved easily into cold water. However, rather inferior bread could be baked by adding of gelatinized soy protein, but it had a typical spongenous structure in crumb. These results suggested that the rigid linear protein which could produced gel net easily was preferable to replace wheat gluten in rice bread dough. Thereafter, the denaturation of protein components in wheat flour doughs which were chilled at 4°C and frozen at -10°C or -30°C were investigated through the change of soluble proteins for 0.1 N acetic acid and 70% ethanol. The ethanol soluble protein in chilled dough had increased remarkably, however it could not be cinfirmed the differences in extracts from mixed and frozen doughs. The chilled dough gave the inferior bread, but the baked goods from mixed or frozen doughs were very similar respectively.
日本食品保蔵科学会の論文