教員情報

タケウチ　ミキ   takeuti miki   竹内　美貴    所属   食物栄養学科 食物栄養学科    職種   准教授
言語種別	英語
発行・発表の年月	2014/06
形態種別	論文
査読	査読あり
標題	Development of Gluten-Free Bread Baked with Banana(Musa spp.)Flour
執筆形態	共著
掲載誌名	Food Science and Techonogy Research
巻・号・頁	20(3),pp.613-619
担当範囲	Materials and Methods
著者・共著者	◎Masaharu Seguthi, Aya Tabara, Kyoko Iseki, Miki Takeuchi, Chieko Nakamura
概要	The purpose of this study was to create gluten-free bread for patients with celiac disase.In this experiment we looked for a viscous materials as an alternative to gluten protein, and banana(Musa spp.)flour was selected. Gluten-free bread was baked with banana,starch,sugar(sucrose),compress yeast, and water.Green(nu-ripe,0 day) and yellow (ripe,5 day) banana flours did not exhibit good breadmaking properties(bread height (mm) and specific volume (cm3/g)). However, black (over-ripe,44 days)banana flour showed good breadmaking properties.