The functional properties of a Japanese wheat cultivar were evaluated to improve the sensory and quality attributes of the grain. The functional properties of wheat flour milled from Triticum aestivum L. cv. Yumechikara grown in Hokkaido (Sample B) was compared to commercial bread flour milled from imported wheat (Sample A). Although the dough expansion of both samples was similar, the final bread product made from sample B showed a slightly decreased bread volume. In sensory evaluations performed using 48 panels, final products made using sample B had a higher overall preference, possibly due to the higher protein content and lower amylose content of the Yumechikara cultivar. The characteristics of Sample B appeared to be shown using the straight-dough procedure. Thus, while processing Yumechikara flour was more difficult, products made from this flour may achieve higher functionality for bread processing if the Yumechikara cultivar is used as the maternal line in breeding.
