Malonaldehyde Content in Some Breads and Its Change during Storage

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  • SAKAI Tadashi
    Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
  • KAWAHARA Satoshi
    Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki

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  • パン中のマロンアルデヒド含量および貯蔵中におけるその変動

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Malonaldehyde (MA) content in plain bread, French bread, and croissants was analyzed. MA was detected in all the analyzed samples. The MA and lipid contents in croissants were higher than those in other breads. Changes in MA content in plain bread, French bread, and croissants stored at 4°C were examined after 0, 2, and 4 days of storage. The MA content in all the bread samples increased during the storage period. The highest increase of MA content was observed in French bread.

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