The fundamental study on the properties of the bases prepared from wheat flour

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Dough and batter bases from wheat flour with various ingredients are used for a variety of cooking. The properties of these bases are influenced significantly by wheat protein contained such as gluten. In the cases of crepe and 'okonomi' cooking etc. usually the content of wheat flour in the bases is little less than 15〜20% with a large quantity of ingredients added. The mechanism of gluten formation in such cases is not clear at present. So, in this study the effects of each ingredient addition and preparing methods on the properties of crepe basis from wheat flour with sugar, egg, milk and butter were investigated.The results obtained were as follows:Mixing carefully to prepare homogeneous bases contributed to the softness and extensibility of crepe, further allowed a quietly keeping process to abbreviate. The addition of butter was effective on the hardness and extensibility of crepe, and gluten formed in the bases also contributed to those properties by masking fattiness of butter. … More The contents of gluten formed with the addition of water as a half to five times of quantities as wheat flour were compared. The larger quantities of water were added, the smaller were the contents of gluten formed, and decreased sharply with water added as three times of quantities as wheat flour. Gluten-like substances extracted from the bases of every kind were dissolved in 0.5 % SDS 2-mercaptoethanol and filtered. The filtrate used as a polypeptide sample was analyzed by means of high-pressure liquid chromatography (HPLC). As a result four to six kinds of polypeptide with various molecular weights were contained in gluten from bases prepared. In the polypeptide composites the ratio of low molecular weight components with about one unit of amino acid was 30〜50%, the larger with the larger quantities of water added. In gluten with water added as one to two times of quantities, high molecular weight polypeptides with about 230 units of amino acid were contained. Consequently, it was showed that the difference of quantities of water added had the qualitative and quantitative influences on the mechanism of gluten formation in the bases prepared. Less