教員情報

ナカムラ　チエコ   nakamura chieko   中村　智英子    所属   食物栄養学科 食物栄養学科    職種   講師
言語種別	英語
発行・発表の年月	2014/03
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 Technology Research
巻・号・頁	20,pp.613-619
概要	The purpose of this study was to create gluten-free bread for patients with celiac disease. In this experiment we looked for a viscous material as an alternative to gluten protein, and banana (Musa spp.) flour was selected. Gluten- free bread was baked with banana flour, starch, sugar (sucrose), compressed yeast, and water. Green (un-ripe, 0 day) and yellow (ripe, 5 days) banana flours did not exhibit good breadmaking properties (bread height (mm) and specific volume (cm3/g)).