Malonaldehyde content in some breads and its change during storage.
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.
Sakai
Tadashi
T
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki: Miyazaki-shi, Miyazaki 889-2192, Japan.
Kawahara
Satoshi
S
D001939:Bread / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling; D008055:Lipids / Q000032:analysis; D008315:Malondialdehyde / Q000032:analysis*; D013696:Temperature; D013997:Time Factors
D005227:Fatty Acids; D008055:Lipids; D008315:Malondialdehyde