Effects of Different Bread-making Methods on the Isoflavone Composition of Groundnut Bread

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  • Nara Kazuhiro
    Department of Food and Health Sciences, Faculty of Human Life Sciences, Jissen Women’s University
  • Horie Masanori
    Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
  • Takagi Ayako
    Faculty of Contemporary Human Life Science, Tokyo Kasei Gakuin University
  • Yamasaki Kaoru
    Faculty of Contemporary Human Life Science, Tokyo Kasei Gakuin University

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  • アピオス添加パンのイソフラボン組成に及ぼす製パン法の影響
  • アピオス テンカ パン ノ イソフラボン ソセイ ニ オヨボス セイパンホウ ノ エイキョウ

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Abstract

<p>With their high isoflavone content, groundnuts are a novel potential source of isoflavones, but the effective use of this plant has not yet been fully investigated. Therefore, we examined the use of groundnuts as an ingredient in bread, an everyday food item, and evaluated changes in the composition of groundnut isoflavones during processing, as well as the effects of different bread-making methods on the isoflavone composition of the finished product. Significant differences were observed between breads prepared with and without the addition of groundnuts in terms of aroma and sweetness. When incorporated into bread, isoflavone glycosides from groundnuts were converted into their aglycones. This conversion, which may be mediated by β-glucosidase originating from wheat flour, was markedly enhanced in bread made using the sponge-dough method, as compared to the straight-dough method. With regard to sponge-dough production, fermentation in the refrigerator for 24 h resulted in increased conversion of isoflavone glycosides to aglycones relative to dough left to stand at room temperature for 2 h. The present finding that isoflavone glycosides from groundnuts were converted to aglycones in bread dough suggests that the use of groundnuts as a bread ingredient is an effective way to consume the components in their aglycone form.</p>

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