Yudane bread produced using amorphous wheat flour processed in a shear and heat milling machine

In this study, we proposed the use of amorphous wheat flour processed in a shear and heat milling machine (SHMM) in making Yudane dough bread. We also confirmed that SHMM, which was originally designed for crashing rice grain for amorphization, could be applied to the amorphization of the flour-type source material of wheat. Furthermore, we proposed the use of amorphous wheat flour processed in SHMM in making “Yudane” bread. We call thus made “Yudane” as α-Yudane. Conventional Yudane dough bread is made by adding Yudane, which is produced by mixing hot water and wheat flour to the base bread dough. The use of α-Yudane bypasses boiling, which is necessary to make conventional Yudane dough. In the present study, using α-Yudane, process time efficiency was examined to omit one-day storage, which is necessary for conventional Yudane. The results showed that the quality of bread made with conventional Yudane and SHMM-processed amorphous wheat Yudane dough was similar. The α-Yudane bread showing an expansion ratio of over 300% compared to dough before fermentation was appropriate for wheat bread, and its specific volume exceeded that of the conventional-Yudane bread. Therefore, the use of α-Yudane is a highly efficient method of producing Yudane dough bread.