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The e#ects of adding gelatinized starches to a kneading dough (a process known as yukone in Japanese) on the crumb grain of baked white breads were studied using magnetic resonance imaging (MRI) and using scanning electron microscopy (SEM) with and without distilled-water soaking of the samples. MRI revealed that pores became larger and rounder in yukone breads compared to control breads using the sponge dough method, while the number of pores decreased in yukone breads. SEM revealed many starch granules on the surface of pore walls in the control breads, whereas the yukone breads contained starch gels cemented between starch granules. Gluten nets were found to be uniform and oriented in the control breads and became thicker and coarser in the yukone breads. Comparing the SEM images of two commercial white breads made by the yukone method, the fine gluten nets under the starch walls were found to be considerably di#erent.

Backgrounds and objectivesTime differences in processing with mechanized bread‐making cause changes in the rheological properties of dough. The effect of the addition of acid‐soluble wheat protein (ASP), mainly composed of gliadin, on these changes was examined.FindingsBread rolls were prepared from the same batch of dough in two different floor times. The shape of bread rolls became wider when the floor time was extended to 40 min compared with the normal time of 20 min. The addition of ASP to dough (0.5% or 0.75%) led to a reduction in the influence of the time difference. The stress applied to the sheeting roller in the molding process increased with extended floor times, although this was suppressed by the addition of ASP. Farinograph and extensigraph results as well as the results of the microstructure analysis performed using a scanning electron microscope showed that the addition of ASP to dough favorably changed the gluten network structure.ConclusionsIn mechanized bread‐making, the addition of ASP contributed to the uniformity of the product quality by suppressing changes in the rheological properties of dough during production.Significance and noveltyThe results revealed that the addition of ASP could potentially provide industrial uniformity to various bread products in mechanized bread‐making.

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The effect adding acid-soluble wheat protein (ASP), mainly composed of gliadin, to wheat flour and rice flour blend bread in mechanized bread-making was investigated using the following method. Rice flour was used to replace 40 % of the wheat flour, and wheat protein (gluten and ASP) was added to constitute 10 % of the total mixture, thus replacing 20 % to 40 % of the gluten with ASP. In the sponge and dough method, the addition of ASP improved the gas holding capacity of the sponge, and the dough development time shortened during the mixing process. In addition, molding conditions for mass production were improved due the suppression of changes in dough rheological properties caused by the time lag during the dividing process. Microstructural observation of sheeted dough showed that the gluten network of the dough extended in a uniform direction. Consequently, it was shown that the addition of ASP resulted in increased extensibility of the dough. As a result, the addition of ASP improved uneven crumb structure after baking and decreased the rate of crumb firmness during storage (20 ℃, 24-96 hours). In conclusion, the addition of ASP improved the stabilization of the bread-making process and increased the product quality of wheat flour and rice flour blend bread in mechanized bread-making.