A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120℃ for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake increased with duration of dry heating. Also, the stability of foam in Kasutera cake batter increased with the dry-heating time of wheat flour. The mixograph profile of dry-heated wheat flour also suggests the hydrophobicity of wheat flour. Thus, the results suggest that the hydrophobicity of the dry-heated wheat flour could stabilize the foam in Kasutera cake batter and contribute to increasing Kasutera cake volume.

Cereal Chem. 81(5):633-636Dried egg white protein was heated at 120°C for 1 hr, added to a fresh wheat flour (protein 8.6%), and the protein and wheat flour were subjected to acetic acid (pH 3.5) fractionation. The results showed that egg white protein increased the binding between prime starch (PS) and tailings (T) fractions in wheat flour. Several conditions for heating of egg white protein were examined to determine 1) the effect of the amount of water added to the protein before heating; 2) the effect of heating time (hr) on protein at 120°C; and 3) the effect of heating temperature on the binding between PS and T fractions. The amount of protein per 50.0 g of wheat flour was further examined for the maximum binding between PS and T fractions. The heated egg white protein was analyzed by Fourier trans-form infrared (FT-IR) spectroscopy, and the changes in the secondary structures (α-helix, β-sheets, and others) of the protein caused by heating were studied. When egg white protein was heated at 120°C for 8 hr, 9.0% of the α-helix structures of egg white protein decreased to 3.0%, and 37.0% of the β-sheet structures increased to 41.0%. The decrease of αhelix and increase of β-sheet structures of heated egg white protein were related to the increase in the binding between PS and T fractions in the same heated egg white protein and wheat flour sample. A relationship between the structural changes in heated egg white protein (180°C, 1 hr) and the binding between PS and T fractions in the heated egg white protein and wheat flour was also observed.

The purpose of this study was to create gluten-free bread for patients with celiac disease. In this experiment we looked for a viscous material as an alternative to gluten protein, and banana (Musa spp.) flour was selected. Gluten-

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Gluten-free bread baked with yam flour (Jinennjyo; Dioscorea japonica), wheat starch, sugar (sucrose), compressed yeast, and water showed similar bread making properties, such as bread height (mm) and specific volume (cm 3 /g), to that of wheat bread. Yam flour was dialyzed against water and separated into nondialyzable (high-molecular-weight (HMW)) fraction and dialyzable (low-molecular-weight (LMW)) fractions. The fractions were dried and used separately in bread making in the same manner. The results indicated that the HMW or LMW fractions showed poor bread making properties when used individually, whereas bread baked with a mixture of the HMW and LMW fractions exhibited good bread making properties. Next, the LMW fraction was separated into peptide and sugar subfraction by paper chromatography. Addition of the peptide subfraction to the HMW fraction resulted in better bread making properties than addition of the sugar subfraction.