A Relationship between Specific Volume of YAKIFU and Protein of Flour

Basic Studies on the Production of Yakifu Part VIII

Abstract

The effects of six varieties of flour were examined on the specific volume of yakifu. Among constituents of flour, protein content (1%) and ash content (5%) were significantly related to the specific volume of yakifu. Fat content was unconcerned with the specific volume. When gluten extracted from each flour was mixed with wheat starch to give synthesized flour and kneaded into gluten dough, the specific volume was in the same range as original flour were used. SDS-PAGE of western standard and soft flour on the market showed the lack of a certain protein band, suggesting that this constituent played an important role in the expanding of yakifu. The protein content dependence of specific volume of yakifu was observed in synthesized flour with the protein content of 8 to 20% prepared by mixing gluten powder and wheat starch. Higher the protein content, bigger the specific volume was.