抄録
An attempt was made to obtain informations about the effect of the kind of wheat flours including wheat starch granules on the stress relaxation phenomenon of the mixtures of albumen foam and wheat flours. The results obtained can be summarized, as follows. (1) The relaxation modulus of the mixtures is not influenced pronouncedly by the presence of wheat flours at a definite amount of mixing (14.3%), while wheat starch glanules play a role in stabilizing albumen foam. (2) The relaxation time of the mixtures reduces with increasing amount of weak-strength flour or strong-strength flour in the mixtures. In the case of the mixture with wheat starch granules, however, the relaxation time and relaxation modulus increase, while the amount of the starch granules increases in the mixture. (3) The stability of albumen foam against aging seems to be improved by mixing with wheat flours more than 20% in the mixture. This phenomenon appears more clearly in the mixtures with wheat starch granules even the mixed amount of less than 20% to be tested.
