Relationship between Gluten-dough Formation and Specific Volume of Yakifu

Basic Studies on the Production of Yakifu Part III

Abstract

More than 3 to 5min of kneading was necessary to get well expanded products from gluten-dough prepared in a recipe adopted here. Active electric power showed maximum at the beginning of mixing and decreased continuously while mixing to reach a stable value which was considered as an appropriate kneading time. When observed with SEM, gluten-dough kneaded for short time had fibrous gluten showing still heterogenous. Over mixed gluten-dough had somewhat broken structure. Therefore, it was concluded that there was an appropriate kneading time to get proper gluten-dough to give fully expanded products and it was dependent on the temperature of gluten and circumstances or a recipe.