Development of Gluten-Free Bread baked with Yam Flour

Abstract

Gluten-free bread baked with yam flour (Jinennjyo; Dioscorea japonica), wheat starch, sugar (sucrose), compressed yeast, and water showed similar bread making properties, such as bread height (mm) and specific volume (cm³/g), 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 individually, 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 subfraction by paper chromatography. Addition of the peptide subfraction to the HMW fraction resulted in better bread making properties than addition of the sugar subfraction.