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Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
extra-strong variety breadmaking quality endo-protease activity
2009/6/18
The effects of increase in α-amylase and endo-protease activities during germination on the deterioration of the breadmaking quality of hard wheat were examined using three varieties with different st...
Improvement of Japanese Wheat Flour by Gaseous Acetic Acid Treatment
gaseous acetic acid breadmaking properties Japanese wheat flour
2009/6/18
Ten different Japanese wheat flours with protein contents ranging between 9.86 and 11.5% were treated with gaseous acetic acid, then used for breadmaking. Gaseous acetic acid treatment at a concentrat...
Role of Wheat Protein Fractions in the Expansion of Yakifu（Baked Gluten Product）
yakifu flour gluten
2009/6/18
The relationship between wheat flour protein and the expansion of yakifu, one of the traditional foods in Japan, was studied. Wheat flour proteins were fractionated by their solubility in various solv...
Molecular Weight Distribution of Protein Hydrolysate by the Enzymic Hydrolysis of Weakly Acid-Treated Wheat Gluten
protein hydrolysate wheat gluten SPI enzymic hydrolysis
2009/6/18
For the production of highly soluble HVP (hydrolysed vegetable protein) by enzymic hydrolysis, wheat gluten suspension (6% w/w, protein) was pretreated with weak acid (0.1 N HCl) at 95\xa1 C for 1 h t...
Isolation and Characterization of Peptides with Antioxidant Activity Derived from Wheat Gluten
wheat gluten hydrolysate peptide
2009/6/17
Peptides having potent antioxidant activity were separated from the hydrolysate of wheat gluten by ion-exchange and gel filtration chromatography. Peptides obtained by SP Sephadex C-25 chromatography ...
Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties
waxy-wheat flour breadmaking starch dough
2009/6/17
The effect of substitution of waxy-wheat flour (WWF) for common wheat flour, ‘Hermes’ on dough and baking properties was determined. Flours consisting of 20% WWF and 80% Hermes (20 WWF) and 40% WWF an...
Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste
viscosity wheat flour batter heat treatment
2009/6/17
Millers in Japan are aware that the apparent viscosity of heat-treated wheat flour paste is higher than that of untreated flour. Factors affecting flour paste viscosity must be known to obtain replica...
Distribution of Food Components in Each Fraction of Wheat Grain
wheat grain classified wheat flour minerals
2009/6/17
Wheat grains were milled into 8 fractions ranging from the surface layer to the center of a grain with a modified machine used for polishing brewers’ rice. The classified wheat flours were ground to t...
Effects of Weakly Electrolyzed Water on Properties of Japanese Wheat Noodles（Udon）
weakly electrolyzed water Japanese wheat noodles texture
2009/6/17
The effect of weakly electrolyzed water (anode water and cathode water) on the properties of Japanese wheat noodles was examined. Instrumental measurements and sensory tests of the cooked noodles reve...
The Pasting Properties of Flour and Starch in Wheat Grain Damaged by α-Amylase
α-amylase wheat flour wheat starch
2009/6/17
We sought to determine the effects of sprout-induced α-amylase on the pasting properties of flour and starch in wheat grain. To accomplish this, we used grain from five winter and two spring wheat cul...
Evaluation of Color Characteristics of Cross-Sectioned Wheat Kernels
wheat color flour sectioning
2009/6/17
The color of wheat flour is an important commercial factor and improvement of the color characteristics of kernels is one of the breeding objectives in Japan. Methods were developed to measure color c...
Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures
roux flavor cooking temperature chemical composition
2009/6/17
The flavor of an unheated wheat flour and butter mixture (roux 0) and roux samples heated to between 100°C and 180°C at 20°C intervals (roux I–V) were examined by chemical analyses of the aroma compon...
Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization
wheat flour traditional foods microorganisms enzyme
2009/6/17
Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting ...
Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido
viscosity wheat flour paste heat treatment
2009/6/17
We have confirmed the existence of genotypic and environmental differences in the apparent viscosity of heat-treated wheat flour paste. The positive year-to-year correlation indicates that the value i...
Release of Ferulic Acid from Wheat Bran by an Inducible Feruloyl Esterase from an Intestinal Bacterium Lactobacillus acidophilus
Dietary ferulic acid Feruloyl esterase Xylanase
2009/6/10
In the present study, the production of a novel feruloyl esterase (FAE) from a typical human intestinal bacterium Lactobacillus acidophilus using various carbon sources was investigated. The results s...