Study of a Gluten Free Bread Made from Gagome Kelp
Journal of Biochemistry & Biotechnology is an open-access journal dedicating the research in the area of biochemistry & biotechnology. The journal is committing to the new developments in methodology and techniques which are important resources for the research community.
Our editorial board members are the leading scientists & researchers around the globe and are Dean’s, reputed professors and head of the departments. 34 members are serving as editors and all are in the active panel. Even though we have been team up for two years but their support and encouragement will lead us and the authors for the successful involvement toward the scientific community.
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.
Journal of Biochemistry & Biotechnology