Malonaldehyde content in some breads and its change during storage
2005
Sakai, T.(Miyazaki Univ. (Japan). Faculty of Agriculture) | Kawahara, S.
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 deg 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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