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	2018/01
形態種別	論文
査読	査読あり
標題	Study of a gluten-free made from Gabome kelp(Kjellmaniella crassifolia Miyabe)
執筆形態	共著
掲載誌名	Journal of Biochemistry and Biotechnology
掲載区分	国外
出版社・発行元	Allied Acadamies
巻・号・頁	1(1),pp.25-30
担当範囲	Bread making
著者・共著者	◎Masaharu Seguchi, Kyoko Iseki, Aya Tabara, Miki Takeuchi, Chieko Nakamura
概要	Gluten- free bread was made from Gagome kelp, wheat starch, sugar, compressed yeast, and water. When the Gagome kelp was digested with pepsin or treated with ethyl ether, bread baked with the deproteinized or defatted Gabome kelp did not display worse properties. However, when the Gagome kelp was autoclaved at 120 for 100 min, its bread making properties deteriorated markedly. A mixture of Gagome kelp and water was homobenized and centrifuged at 1,700g. The supernatant and precipitate were subjected to bread making tests. The results indicated that the supernatant fraction had good breadmaking properties.