<b>石窯パンの特徴におよぼす焼成温度の影響 </b>  [in Japanese] <b>Effect of Baking Temperature on the Characteristics of Stone Oven Bread </b>  [in Japanese]

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Abstract

Bread has been eaten since ancient times and is baked by heating with dry air, steam, or oil in conventional ovens, stone ovens, tandoors, or other baking devices. Bread samples in this study were baked in a traditional stone oven at various temperatures, and the chemical composition and allergic activity were analyzed. The free amino acid content decreased with increasing baking temperature, Pro, Ala, Val, Arg, and Glu being predominant. Proteins in the stone oven bread were converted to lower-molecular-weight molecules, particularly those in the 15-16 kD and 31-37 kDa bands, resulting in decreased allergens with increasing baking temperature.

Bread has been eaten since ancient times and is baked by heating with dry air, steam, or oil in conventional ovens, stone ovens, tandoors, or other baking devices. Bread samples in this study were baked in a traditional stone oven at various temperatures, and the chemical composition and allergic activity were analyzed. The free amino acid content decreased with increasing baking temperature, Pro, Ala, Val, Arg, and Glu being predominant. Proteins in the stone oven bread were converted to lower-molecular-weight molecules, particularly those in the 15-16 kD and 31-37 kDa bands, resulting in decreased allergens with increasing baking temperature.

Journal

  • Journal of Home Economics of Japan

    Journal of Home Economics of Japan 62(10), 659-663, 2011

    The Japan Society of Home Economics

Cited by:  1

Codes

  • NII Article ID (NAID)
    130004510524
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    0913-5227
  • Data Source
    CJPref  J-STAGE 
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