FOOD MATERIAL OBTAINED BY RESTRICTIVELY MAKING PROTEASE ACT ON WHEAT PROTEIN

摘要

PROBLEM TO BE SOLVED: To obtain a food material having dough physical properties with elongation properties bigger than those of conventional wheat protein and strong thermal coagulation properties.;SOLUTION: This food material is obtained by restrictively making protease act on wheat protein in a range of a hydrolysis degree of ≤15%. Especially when using acid protease for the protease and restrictively making the acid protease act under a condition of pH1.0-3.5 in a range of a hydrolysis degree of ≤8%, the food material can have physical properties of bigger elongation properties of dough and stronger thermal coagulation properties compared with a case of making other protease act in other pH condition.;COPYRIGHT: (C)2004,JPO&NCIPI