:Part III Changes of Bread Baking Properties in Four Kinds of Protein affected by Frozen and Gelatinised Processes

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概要

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• In the baking of rice bread composed 80% of rice flour, 10% of wheat gluten and 10% of soy protein, the contribution of frozen process in gelatinised soy protein for bread baking properties were reported previously. Therefore, the changes of bread baking properties in several proteins such as wheat gluten, two kinds of milk protein, three kinds of fish protein, egg white and yolk affected by gelatinisation and freezing procedures were investigated.<BR>The freeze dried raw milk protein prepared by dialysis of non-heat defatted milk powder gave the slightly more excellent bread than the heated milk protien obtained similarly from the purchased skim milk. They were hindered commonly their bread baking properties through grinding processes with 3 %NaCl.<BR>Three kinds of fish protein were prepared from purchased frozen <I>Alaska pollack Surimi.</I> The freeze dried whole fish protein obtained from the dialysed residue of <I>Surimi</I> hindered remarkably the bread baking of wheat gluten. These hindrance was presumed to cause the remaining of water soluble protein in it. The actomyosin protein extracted from <I>Surimi</I> with 3% NaCl contributed mainly to bake the gluten-reduced bread composed 55% of rice flour, 30% of wheat flour and 15% of actomyosin protein. The baked goods had the typical spongenous structure in crumb. The residul protein extraced actomyosin from <I>Surimi</I> hindered slightly the bread baking of wheat gluten.<BR>Freeze dried egg white and egg yolk prepared by dialysis of corresponding raw egg portions gave the excellent breads respectively. In the egg white, the bread baking properties were hindered slightly by grinding with 3% NaCl, however, egg yolk was improved oppositely through the same procedure. Frozen processes were not influenced in both proteins.<BR>Frozen wheat gluten dough gave more excellent breads than no-freeze dough.

• 日本食品保蔵科学会の論文

著者

• 山本 淳

  帝国女子大学

• 西岡 ゆかり

  帝国女子大

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