Study of gluten-free leavening foods such as a bread

对于患有乳糜泻的人，我做了两种无麸质面包。以山药粉、小麦淀粉、白砂糖、酵母粉和水为主要原料，可制得无麸质面包。山药粉含有糖蛋白、肽和糖，并且代替小麦面筋蛋白给出更高的粘度（Food Science and Technology Research.18（4），543-548，2012）。另一种无麸质面包可以用香蕉粉（芭蕉属）制成，小麦淀粉、糖、酵母和水。新鲜香蕉不能做面包，而过熟香蕉却能做面包，这与过熟香蕉中的酶有关（食品科学与技术研究）。20（3），613-619，2014）。

To people who are suffering from celiac disease, I made two kinds of gluten-free breads. One gluten-free bread could be made remarkably with yam flour, wheat starch, sugar, yeast and water. Yam flour contains glycoproteins, peptides, and sugar, and gave higher viscosity instead of wheat gluten protein (Food Science and Technology Research.18 (4), 543-548, 2012). Another gluten-free bread could be made with banana flour (Musa spp.), wheat starch, sugar, yeast, and water. Fresh banana did not make breads, however over-matured banana made a remarkable bread, which was related with enzymes in over-matured banana (Food Science and Technology Research. 20 (3), 613-619, 2014).