Chemical composition and allergic activity of bread –Relationship to non-yeast microorganisms and baking temperatures-

Pieces of bread were collected from some regions of the world, and various microorganisms belonging to bacteria as well as yeast were found in the bread samples collected by an optical microscopic observation. SDS-PAGE showed that some of the bread contained mainly partially hydrolyzed proteins, suggesting bacterial proteases hydrolyzing protein and lowering of bread allergenicity. Bread baked in a stone oven at various temperatures was analyzed for protein, free amino acid and carbohydrates. Extractable protein, free amino acid and maltose contents were decreased with increase in baking temperature till 270 °C, whereas glucose and maltotriose contents were very low irrespective of baking temperature. Allergen levels were also decreased with increase in the temperature. The effect of baking temperature was considered to be more than that of oven types.