Development of Gluten-Free Bread Baked with Yam Flour

机译：山药烤无麸质面包的研制

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The breadmaking properties,namely,bread height (mm) and specific volume (cm3/g),of bread baked with yam flour were compared with those of bread baked with wheat flour.Seguchi and Abe (2004)reported that bread baked with wheat flour showed a typical bread height of 69.4 mm and a specific volume of 3.45 cm3/g.In this experiment,bread was baked using flour from four kinds of yam (Dioscorea japonica (Jinennjyo),Dioscorea batatas Ⅰ (Yamatoimo),Dioscorea batatas Ⅱ (Yamanoimo),and Dioscorea batatas Ⅲ (Nagaimo)).It was found that Dioscorea japonica (Jinennjyo) flour was the most suitable for breadmaking (bread height,68.4 mm;specific volume,3.95 cm3/g),yielding almost the same breadmaking properties as wheat flour.It was concluded that yam (Dioscorea japonica)(Jinennjyo) flour could be used for breadmaking as an alternative to wheat flour.On the basis of viscoelasticity of yam flour,yam (Jinennjyo) flour was found to be the most suitable for breadmaking in place of the gluten in wheat flour.The leavening mechanism of yam (Dioscorea japonica) (Jinennjyo)flour was next researched in breadmaking.

机译：比较了用山药粉烤制的面包与用小麦粉烤制的面包的面包制作特性，即面包高度（mm）和比容（cm3 / g）。Seguchi和Abe（2004）报告说，用小麦粉烤制的面包面包的典型高度为69.4毫米，比体积为3.45 cm3 / g。在本实验中，使用面粉从四种山药（Dioscorea japonica（Jinennjyo），Dioscorea batatasⅠ（Yamatoimo），Dioscorea batatasⅡ（研究发现，薯Di粉最适合面包制作（面包高度为68.4 mm；比容为3.95 cm3 / g），具有几乎相同的面包制作性能结论是山药（Dioscorea japonica）（Jinennjyo）面粉可以替代小麦粉用于制面包。基于山药粉的粘弹性，发现山药（Jinennjyo）是最合适的面粉。代替小麦粉中的面筋制作面包接下来在面包制作中研究了山药（Dioscorea japonica）（Jinennjyo）面粉的发酵机制。

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来源
《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|127-128|共2页
会议地点 Beijing(CN)
作者
Masaharu Seguchi; Miki Ozawa; Chieko Nakamura; Aya Tabara;
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作者单位

Faculty of Home Economics, Laboratory of Food Technology,Kobe Women's University , Suma-Ku, Kobe City, 654-8585 Japan;

Kobe Women's Junior College, Chuoo-Ku, Kobe City 650-0046, Japan;

Kobe Women's Junior College, Chuoo-Ku, Kobe City 650-0046, Japan;

Faculty of Home Economics, Laboratory of Food Technology,Kobe Women's University , Suma-Ku, Kobe City, 654-8585 Japan;

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会议组织
原文格式 PDF
正文语种 eng
中图分类农作物;
关键词
Gluten-free bread; Yam flour; Wheat flour; Celiac disease (CD);

机译：无麸质面包；山药粉；面粉;腹腔疾病（CD）;

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3. Corrigendum to 'Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours' [Food Chem. 233 (2017) 514-524] [J] . Tong Wu, Cheryl Taylor, Thomas Nebl, Food Chemistry . 2018,第MAY15期

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4. Development of Gluten-Free Bread Baked with Yam Flour [C] . Masaharu Seguchi, Miki Ozawa, Chieko Nakamura, ICC cereal and bread congress and forum on fats oils . 2012

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Development of Gluten-Free Bread Baked with Yam Flour

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