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	2012/03
形態種別	論文
査読	査読あり
標題	Development of Gluten-free Bread baked with Yam flour.
執筆形態	共著
掲載誌名	Food Science and Technology Research
巻・号・頁	18(4),pp.543-548
概要	Gliten-free bread with yam flour(Jinennjyo;Dioscorea japonika),wheat starch,sugar(sucrose),compressd yeast,and water showed similar bread making properties,such as bread height(mm)and specific volume(cm3/g),to that of wheat bread.Yam flour was dialyzed against water and separated into nondialyzable(high-molecular-weight(HMW))fraction and dialyzable(low-molecular-weight(LMW))fractions.The fractions were dried and used separately in bread making in the same manner. The results indicated that the HMW or LMW fractions showsed poor bread making properties when used individually,whereas bread baked with a mixture of the HMW and LMW frections exhibited good bread making properties.Next,the LMW fraciton was separated into peptisd and sugar subfraction by paper chromatography.Addition of the peptite subfraction to the HMW fraction resulted in better bread making properties than addition of the sugar subfraction.