Malonaldehyde content in some breads and its change during storage

Tadashi Sakai; Satoshi Kawahara

doi:10.3358/shokueishi.46.121

Malonaldehyde content in some breads and its change during storage

Shokuhin Eiseigaku Zasshi. 2005 Jun;46(3):121-3. doi: 10.3358/shokueishi.46.121.

Authors

Tadashi Sakai¹, Satoshi Kawahara

Affiliation

¹ Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki: Miyazaki-shi, Miyazaki 889-2192, Japan.

PMID: 16042299
DOI: 10.3358/shokueishi.46.121

Abstract

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 degrees 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.

MeSH terms

Bread / analysis*
Fatty Acids / analysis
Food Handling
Lipids / analysis
Malondialdehyde / analysis*
Temperature
Time Factors

Substances

Fatty Acids
Lipids
Malondialdehyde