Effects of Whey Protein on Food Products Processed Using Wheat Flour

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  • TANIGUCHI-YAMADA Akiko
    Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • NOGSCHI Tomohiro
    Department of Applied Food Processing, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • TAKANO Katsumi
    Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • KIKUCHI Shuhei
    Department of Brewing and Fermentation. Junior College of Tokyo University of Agriculture

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Other Title
  • 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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Abstract

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.

Journal

  • Food Preservation Science

    Food Preservation Science 31 (5), 239-244, 2005

    Japan Association of Food Preservation Scientists

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