ホエータンパク質が小麦粉加工品に及ぼす影響について

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タイトル別名
  • Effects of Whey Protein on Food Products Processed Using Wheat Flour

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When udon (Japanese noodles) and Chinese noodles were prepared from flour containing whey protein, the hardness, and tensile strength of the boiled noodles increased. When the physical properties of udon and Chinese noodles boiled after storage at -20°C were measured, the changes in hardness, tensile strength and extensibility induced by freezing were suppressed in the whey-protein-added group more than in the whey-protein-free group. These results indicate that the addition of whey protein suppresses freezing-induced changes in the quality of food products processed using wheat flour. The bread prepared from flour containing whey protein was harder, more elastic and softer when chewed. manju (buns with bean-jam filling) prepared from flour containing whey protein retained their optimal hardness for a prolonged period and had a higher elasticity and a higher viscosity compared with manju made from flour without whey protein. Thus, manju containing whey protein remained elastic even 24 hours after production. In the whey-protein-added group, the surface of manju remained glossy, without undergoing cracking, and had a better appearance, thus elevating the quality of manju. In the organoleptic test, all the food products processed using wheat flour containing whey protein were appraised better than those processed using wheat flour free of whey protein.

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