| Budget Amount *help |
¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
Fiscal Year 2013: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Research Abstract |
To people who are suffering from celiac disease, I made two kinds of gluten-free breads. One gluten-free bread could be made remarkably with yam flour, wheat starch, sugar, yeast and water. Yam flour contains glycoproteins, peptides, and sugar, and gave higher viscosity instead of wheat gluten protein (Food Science and Technology Research.18 (4), 543-548, 2012). Another gluten-free bread could be made with banana flour (Musa spp.), wheat starch, sugar, yeast, and water. Fresh banana did not make breads, however over-matured banana made a remarkable bread, which was related with enzymes in over-matured banana (Food Science and Technology Research. 20 (3), 613-619, 2014).
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