Effect of Flour Changes Due to Storage on Kasutera Cake Volume

Abstract

Four kinds of soft wheat flours, Takaragasa gold, Furian, Tokutakaragasa and Aokoma (protein 9.06, 9.30, 9.69 and 10.17%, respectively), which were commercially used for sugar- and protein-rich Kasutera cake, were stored at room temperature (15-25°C ) for 2, 4, 6, 8, 10 and 12 months. A Kasutera cake baking test with these stored wheat flours showed that the volume (cm3) of Kasutera cake was gradually increased with elapse of storage period. These wheat flours were fractionated into water solubles, gluten, prime starch (A starch granule) and tailings (mixture of water insoluble proteins, polysaccharides, lipids and B starch granule) fractions using an acetic acid fractionation technique. A gradual increase of the interaction between prime starch and tailings fractions could be observed from the inclusion of the prime starch to the tailings fractions in each wheat flour with storage. It was found that the increase of volume of the Kasutera cake was highly related to the interaction between the prime starch and tailings fractions in the stored wheat flours. Mixograph profiles showed that the hydrophobicity of the wheat flour depended on the storage period. RVA (Rapid Visco Analyser) profiles of these stored wheat flours showed that the onset time became earlier and the peak viscosity increased, likely due to the hydrophobic interaction of flour components.