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 2012/04
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 Sci. Technol Res.
巻・号・頁 18(4),pp.543-548
担当範囲 Material and Methods P544-P546
著者・共著者 ◎Masaharu Seguchi, Miki Ozawa, Chieko Nakamura, and Aya Tabara
概要 Gluten-free bread with yam flour,wheat starch, suger, compressed yeast, and water showed similer bread making properties, such as bread height and specific volume , to that of wheat bread Yam flour was dialyzed against water and separated into nondialyzable (HMW)fraction and dialyzable (LMW)fractions.the fractions were dried and used separately in bread making in tha same manner. The results indicated that the HMW or LMW fractions showed poor bread making properties when used individually whereas bread baked with a mixture of the HMW and LMW fractions exhibited good bread making properties.Next, the LMW fraction was separated into peptide and sugar subfracion by paper chromatography. addition of the peptide subfraction to the HMW fraction resulted in better bread maiking properties than addition of the sugar subfraction.