Effect of the Wheat Gluten Flours on the “Ashi” of Kamaboko

To clarify the functional properties of the wheat gluten products desirable for fish processing, the Kamaboko added with wheat gluten flours were evaluated by instrumental measurements. The correlation was investigated between the suitability of wheat gluten flours for Kamaboko and their functional properties. It was found that the setting-gel (“Suwari”) -strength and the water holding capacity of the Kamaboko added with wheat gluten flours correlated highly with their extensibility. The “Ashi” was greatest in Kamaboko added with wheat gluten flours which had a good balance between extensibility and resistance. It was assumed that the effect of wheat gluten flours on the “Ashi” of Kamaboko was due to the formation of gluten-network in the fish paste.