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。用山药粉、小麦淀粉、糖、酵母和水可以制成一种无面筋面包。山药面粉含有糖蛋白、多肽和糖，比小麦面筋蛋白具有更高的粘度(食品科学技术研究，18(4)，543-548,2012)。另一种无麸质面包可以用香蕉粉(Musa spp.)、小麦淀粉、糖、酵母和水制成。新鲜的香蕉不能做成面包，但过熟的香蕉能做出非凡的面包，这与过熟香蕉中的酶有关(食品科技研究)。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).