Study of gluten-free leavening foods such as a bread
| Project/Area Number |
23500982
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Kobe Women's University |
|---|
Principal Investigator |
|
|---|
| Project Period (FY) |
2011 – 2013
|
| Project Status |
Completed (Fiscal Year 2013)
|
| 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)
|
|---|
| Keywords | 健康と食生活 / gluten- free bread / yam flour / banana flour / グルテンフリーパン / gluten-free bread |
|---|
| 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).
|
Report
(4 results)
Research Products
(12 results)
