Development of Gluten-Free Bread baked with Yam Flour

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

doi:10.3136/fstr.18.543

Cited by 8 publications

(5 citation statements)

References 8 publications

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“…Small deformation rheology was measured in nine out of 22 references (Aguilar et al, 2015;Juszczak et al, 2012;Korus et al, 2012;Minarro et al, 2012;van Riemsdijk et al, 2011a;Witczak et al, 2010;Ziobro et al, 2013b). Large deformation was used four times (Korus et al, 2012;Seguchi et al, 2012;van Riemsdijk et al, 2011a;. The pasting properties in batter/dough during heating as measured by RVA or Mixolab were determined by Witczak et al (2010;, Juszczak et al (2012) and Krupa-Kozak et al (2012;.…”

Section: Analyses Of Batter/dough and Breadmentioning

confidence: 99%

Current and forward looking experimental approaches in gluten-free bread making research

Masure

Fierens

Delcour

2016

Journal of Cereal Science

126

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Research efforts on gluten-free bread making have rapidly increased during the last decade.A lot of different approaches are being used to improve the quality of these products. The techniques used in gluten-free bread making research vary widely. This review focuses on the methodological aspects of gluten-free bread making research and extracts relevant data from all Web of Science peer reviewed research articles on gluten-free bread published from 2010 to date. Recipes and methodologies are grouped by (main) starch source and list other ingredients, additives and treatments used. The focus lies on the experimental setups typically used to analyze batter/dough and end product. Small deformation rheological measurements are typically performed on gluten-free batter/dough, along with several other batter/dough properties, but there is no clear link between these characteristics and the bread quality which typically is determined by volume and texture analysis or sensory evaluation. Some more recent techniques that have already been used on wheat bread or other bakery products are discussed as well. Their application in gluten-free bread making research may help extend the current knowledge.

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Section: Analyses Of Batter/dough and Breadmentioning

confidence: 99%

Current and forward looking experimental approaches in gluten-free bread making research

Masure

Fierens

Delcour

2016

Journal of Cereal Science

126

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“…A very common use of purple yam is the substitution of wheat flour for bakery products and food products in general without affecting the sensorial acceptance of the products by consumers [225][226][227], while yam flour can be used for gluten-free bakery products [228].…”

Section: Yammentioning

confidence: 99%

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

et al. 2019

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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

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“…This was a similar formula to wheat sweet dough for coffee sweet bread. Seguchi et al [11] reported that they could obtain a nice bread making properties such as bread height and specific volume (68.4 mm and 3.95 cm 3 /g) using yam flour (10 g). Seguchi et al [12] also obtained same nice bread height and specific volume, 69.4 mm and 3.45 cm 3 /g, respectively in banana flour (30 g).…”

Section: Optimal Amounts Of Ingredients For Bread Making With Gagome mentioning

confidence: 99%

Study of a gluten-free bread made from Gagome kelp (Kjellmaniella crassifolia Miyabe).

Seguchi¹,

Iseki²,

Tabara³

et al. 2018

biochemistry-biotechnology

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Gluten-free bread was made from Gagome kelp, wheat starch, sugar, compressed yeast, and water. When the Gagome kelp was digested with pepsin or treated with ethyl ether, bread baked with the deproteinized or defatted Gagome kelp did not display worse properties. However, when the Gagome kelp was autoclaved at 120 °C for 100 min, its bread making properties deteriorated markedly. A mixture of Gagome kelp and water was homogenized and centrifuged at 1,700 g. The supernatant and precipitate were subjected to bread making tests. The results indicated that the supernatant fraction had good breadmaking properties. The supernatant was further dialyzed against a large amount of water and subjected to bread making tests. The undialyzable fraction display good bread making properties. The supernatant was divided into an upper transparent layer and a lower dark and viscous layer, and bread making tests were conducted. The upper transparent layer demonstrated better bread making properties than the lower dark and viscous layer.

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Development of Gluten-Free Bread baked with Yam Flour

Cited by 8 publications

References 8 publications

Current and forward looking experimental approaches in gluten-free bread making research

Current and forward looking experimental approaches in gluten-free bread making research

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

Study of a gluten-free bread made from Gagome kelp (Kjellmaniella crassifolia Miyabe).

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