Chiba Flour Milling Co. Ltd.

Gluten is a component of wheat flour and has a vital function in the manufacturing of processed food via the formation of a three-dimensional network.However, gluten is associated with several diseases, such as wheat allergy and celiac disease, and some humans with gluten hypersensitivity are not able to consume wheat products.To address this problem, not only gluten-free cereal flours but also hydrocolloids and gums as gluten substitutes are used as ingredients for gluten-free products.In this study, gluten-free breadmaking was attempted using only ripe banana flour (RBF) and wheat starch as the materials.To understand the role of RBF for gluten-free breadmaking, unripe banana was ripened and RBF was fractionated into three fractions.It was clarified that the water-soluble low mol. fraction (mainly sugars) in RBF acted as a carbon source for fermentation in the dough and the water-soluble high mol. fraction acted as a gluten substitute.Pectin in the water-soluble high mol. fraction was further analyzed for four fractions separated based on differential solvent solubilityThe main pectin was chelate-soluble pectin.The RBF was shown to be a good material for gluten-free breadmaking.

Oryzanol contained in rice bran is a complex mixture of steryl ferulates (SFs) with many identified health benefits. Recently, SF has been shown to exist in other cereals such as wheat, rye, and corn. In this study, SFs in several wheats produced in Japan were analyzed. For instance, SF content of whole wheat grain, Yumekaori (Japan) was 15.2 ± 1.4 mg-oryzanol-equivalent/100 g grain, while that of the imported one, 1CW (Canada) was 11.4 ± 1.3 mg-oryzanol-equivalent/100 g grain. The main SF components in the examined wheats were campesteryl ferulate, campestanyl ferulate, and sitostanyl ferulate. SF distribution in whole wheat grain was investigated using 14 fractions produced by a conventional test milling machine. SF was intensively accumulated in the four bran fractions (24 − 95 mg-oryzanol-equivalent/100 g bran fraction). These results suggest that the wheat bran would be an important source of SF.

A review.Dextrin fatty acid ester and inulin (fructo-oligosaccharide) fatty acid ester are used for cosmetics mainly for oil gelling agents.Difference between the types and combinations of saccharides and fatty acids affects the hardness, thixotropic, and transparency of the oil gels.