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End Use Quality of Waxy Wheat Flour in Various Grain-Based Foods

¹Research Center for Basic Science, Nisshin Seifun Group, Inc., Ohimachi, Iruma, Saitama, 356-8511, Japan. ²Corresponding author. Phone: +81-49-267-3928. Fax: +81-49-266-2749. E-mail: hayakawaka@ mail.ni-net.co.jp ³National Agricultural Research Center for Tohoku Region, Shimo-Kuriyagawa, Morioka, Iwate, 020-0198, Japan. ⁴Faculty of Agriculture, Iwate Univeristy, Ueda, Morioka, Iwate, 020-8500, Japan.

The practical applications of flour from waxy (amylose-free) hexaploid wheat (Triticum aestivum L.) were assessed. The applications evaluated were bread, cakes, white salted noodles, and pasta for gyoza. An excessive addition of waxy hexaploid wheat flour to total wheat flour (>20%) resulted in poorer functional properties (sticky, lumpy, or less crispy textures) in almost every end use product. However, incorporation of <20% waxy hexaploid wheat flour, produced considerable improvement in shelf-life characteristics. After one day of storage, the bread from flour including waxy hexaploid wheat flour maintained moistness, softness, and stickiness. This application of waxy hexaploid wheat flour as an antistaling ingredient was also confirmed in cake products. Tests were also conducted on alimentary pasta products. In alimentary pasta, waxy hexaploid wheat flour was most effective when utilized for frozen fried dumplings (gyoza). By using flour including 30 or 50% waxy hexaploid wheat flour, the problem of firmness was solved without other ingredients. In conclusion, flour from waxy hexaploid wheat may be useful in developing more increased staling- and freezing-tolerant grain-based foods. Starch properties could be responsible for these improved characteristics.