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首页> 外文期刊>Food science and technology research >Development of Gluten-Free Bread baked with Yam Flour
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Development of Gluten-Free Bread baked with Yam Flour

机译：山药粉烤制无麸质面包的开发

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摘要

Gluten-free bread baked with yam flour (Jinennjyo; Dioscoreajaponica), wheat starch, sugar (sucrose), compressed yeast, and water showed similar bread making properties, such as bread height (mm) and specific volume (cmVg), 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 showed poor bread making properties when used individu-ally, 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 subtraction by paper chroma-tography. Addition of the peptide subfraction to the HMW fraction resulted in better bread making prop-erties than addition of the sugar subfraction.
机译：用山药面粉（Jinennjyo；薯os），小麦淀粉，糖（蔗糖），压缩酵母和水烤制的无麸质面包具有与面包相似的面包制作特性，例如面包高度（mm）和比容（cmVg）。小麦面包。将山药粉用水透析，并分成不可透析的（高分子量（HMW））级分和可透析的（低分子量（LMW））级分。将这些级分干燥并以相同的方式分别用于制面包。结果表明，当单独使用时，HMW或LMW馏分显示出较差的面包制作性能，而使用HMW和LMW馏分的混合物烘焙的面包则显示出良好的制面包性能。接着，通过纸色谱法将LMW级分分离为肽和糖减法。将肽亚组分添加到HMW馏分中比添加糖亚组分产生更好的面包制作性能。

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  • 来源
    《Food science and technology research》 |2012年第4期|p.543-548|共6页
  • 作者

    Masaharu Seguchi; Miki Ozawa; Chieko Nakamura; Aya Tabara;

  • 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;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 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;乳糜泻（CD）;

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