Preparation of sorghum bread without three major allergens and behavior of functional ingredients

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K02362
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Shinshu University
• Principal Investigator: Takasaki Sadako 信州大学, 学術研究院教育学系, 教授 (50171434)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: ソルガムきび粉 / 製パン / 糊化特性 / レジスタントスターチ / 抗酸化性 / DPPHラジカル捕捉活性 / パンクラムのテクスチャー

Outline of Final Research Achievements

We investigated the conditions for preparing sorghum bread that can be used on a daily to maintain and improve health without the three major allergens, and to examine the behavior of functional ingredients using sorghum (“Minisolgo” and "TDN sorghum"). Basic properties of sorghum flour such as particle size distribution, gelatinization properties, resistant starch contents and antioxidant properties were clarified. When part of the sorghum flour was replaced with potato modified starch and tapioca modified starch, the specific volume increased　and the texures of the bread crumbs improved. The amount of resistant starch almost disappeared after baking, but the anti-oxidation property decreased slightly after baking, but no significant decrease was observed.

Free Research Field

調理科学

Academic Significance and Societal Importance of the Research Achievements

小麦や卵を用いずソルガムきび粉パンを製造する条件を見い出すことは，小麦アレルギーやグルテンにより疾病を引き起こす患者のみならず，人口増加に応じた主食の確保および人々の嗜好性を満たす上から重要な課題である。グルテンを含んでいないソルガムきび粉のみで製パンを行うことは難しい。本研究では，増粘多糖類や加工でん粉を用いることで製パン性の向上を目指すとともに，焼成後のパンに含まれる機能性成分の挙動についても明らかにした。