Study of a Gluten Free Bread Made from Gagome Kelp


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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 displays 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.

It was shown that gluten-free bread can be made with 300 mg, Gagome kelp, 30.2 g wheat starch, 8.86 g sugar, 10 g compressed yeast and 22.0 ml water. The water-soluble fraction of Gagome kelp exhibited good bread-making properties; however, its bread-making properties deteriorated after autoclaving treatment, suggesting that alginate, laminarin, and fucoidan are important for making bread from Gagome kelp.

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Nicola B
Editorial Manager
Journal of Biochemistry & Biotechnology