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Abstract

A new water-insoluble, modified gluten product is now provided, which is produced by kneading a mixture of wheat flour, L-ascorbic acid, cystine and water, and then fractionating the resulting kneaded, dough-like hydrated flour mixture, by repeated water washing, so as to recover a fraction comprising the water-insoluble modified gluten product from the dough. The modified gluten product now produced is useful as a bread improver. This new modified gluten product may further be mixed with cystine and an emulsifier to prepare a bread improver composition, which may be added to a farinaceous bread flour mixture or bread-making dough and is useful to improve the crumb texture, outer profile and crumb palatability of the bread products and also render the bread-making dough as made of the farinaceous bread flour mixture remarkably tolerant to the mechanical workings of the bread-making dough.

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First Claim