Browse > Article

Development and Quality Evaluation of Hypo-Allergenic Bakery Products using Homegrown Wheat  

Park, Ju-Yeon (Department of Food and Nutrition, Sungshin Women's University)
Ahn, Jeung-Youb (SaengGreen R&D Institute)
Hahn, Young-Sook (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 736-740 More about this Journal
Abstract
As an alternative of yeast, various concentrations to prepare hypo-allergenic bread (HAB). Addition of sodium bicarbonate increased $CO_2$ emission, but at higher than 2.0% caused bitter taste compared to other mixtures. Addition of sucrose significantly increased $CO_2$ emission. HABs 7 ($NaHCO_3$ 2.0g+sucrose 0.63 g) and 8 ($NaHCO_3$ 2.0g+sucrose 1.0g) showed higher grain and color scores. HAB 5 ($NaHCO_3$ 1.5g+sucrose 1.0g) and 6 ($NaHCO_3$ 1.5g+sucrose 2.0g) gave higher aroma and taste scores. HAB 5 showed significantly higher overall acceptability (p<0.05) score than others, whereas HABs 7 and 8, regardless of high external sensory qualities, showed lower overall acceptabilities than HAB 5 due to bitter taste. Prototypical HAB was obtained using wheat flour (100g) and water (62mL) incubated at $37^{\circ}C$ for 4 hr for treatment of b.p pretense (100mg) before adding sodium bicarbonate (1.5%), sucrose (1.0%), NaCl (1.0%), and citric acid (1.0%).
Keywords
domestic wheat flour; hypo-allergenic bread (HAB); sensory properties; sucrose concentration; $CO_2$ emissions;
Citations & Related Records
연도 인용수 순위
  • Reference
1 He H, Hoseney RC. Effect of the quantity of wheat tlour protein on bread loaf volume. Cereal Chem. 69: 17-19 (1992)
2 Hamada AS, McDonald CE, Sibbitt LD. Relationship of protein fractions of spring wheat flour to baking quality. Cereal Chem. 59: 296-301 (1982)
3 Nam SY, Lee SI. The prevention and treatment of food allergy, Food science and Industry 33: 16-21 (2000)
4 Ryu JH, Lee JM, Shon DH. Change in the Antigenicity of chicken Egg White by the Treatments of protease, Trifluo-romethanesulfonic Acid, Heat and NaOH. Koran J. Food Sci. Technol. 32: 720-725 (2000)
5 Son DY, Lee BR, Shon DH, Lee KS, Ahn KM, Nam SY, Lee SI. Allergenicity Change of Soybean Proteins by Thermal Treatment. Koran J. Food Sci. Technol, 32: 956-963 (2000)
6 Michiko W, Zenro I, Soichi A. Fabrication and quality evaluation of hypoallergenic wheat products. Biosci. Biotech. Biochem. 58: 2061-2065 (1994)   DOI
7 Watanabe M, Tanabe S, Suzuki T, Ikezawa Z, Arai S. Primary structure of an allergenic peptide occuring in the chymotryptic hydrolyaste of gluten. Biosci. Biotech. Biochem. 59: 1596-1597 (1995)   DOI   ScienceOn
8 Hahn YS. Screening of freeze-tolerant baker's yeast and its mechanism of freeze-injury, Thesis for doctor degree, Nara Women's Univ., Japan 56-80 (1990)
9 Son DY. Food allergy assay. Food science and Industry. 33: 10-15 (2000)
10 IFT's Expert Panel on Food Safety and Nutrition. Food Allergen and Sensitivities. Food Technol. 39: 65-71 (1985)
11 Rocher A, Soriano F, Molina E, Gonzalez-Limas G, Mendez E. Characterization of distinct $\alpha$- and $\gamma$- type gliadins and low molecular weight components from wheat endosperm as coeliac immunoreactive proteins. BBA. 1247: 143-148 (1995)   DOI   ScienceOn
12 Kenny G, Denise-Anne MY. $\alpha$-amylase contained in bread can induce food allergy. J. Allergy Clin. Immunol. 91: 343-349 ( 1993)
13 Bouer X, Czuppon AB. Allergy reaction after eating $\alpha$-amylase (Asp o 2)-containing bread. Allergy. 50: 85-87 (1995)   DOI   ScienceOn
14 Shon DH. The Food and allergy. Food science and Industry. 33: 2-9 (2000)
15 Pomeranz Y. Molecular approach to breadmaking. An update and new perspectives. Baker's Dig. 54: 20-27 (1980)
16 Mac Ritchie F. Conversion of a weak tlour to a strong and by increasing the proportion of its high molecular weight gluten protein. J. Sci. Food Agric. 24: 1325-1329 (1973)   DOI
17 Loh BK. A Comparison of Protein Characteristics of Korean nd Imported Wheat Varieties. Koran J. Food Sci. Technol. 31: 586-592 (1999)
18 Bushuk W, Briggs KG, Shebhski LH. Protein quantity and quality as factors in the evaluation of bread wheat. Can. J. Plant Sci. 49: 113-122 (1969)   DOI
19 Nekam K. Management of food allergy. Allergy 52: 122-124 (1997)   PUBMED
20 SAS Institute Inc. SAS User's Guide. Statistical Analysis System Institute. Cary. NC. USA (1990)
21 Park JY, Ahn JY, Hong HO, Hahn YS. Reduction of allergenicity of wheat flour by enzyme hydrolysis. Koran J. Food Sci. Technol. 36: 152-157 (2004)
22 Ha WK, Juhn SL, Kim JW, Lee SW, Lee IY, Sohn DH. Reduction of Antigenicity of Whey Protein by Enzymatic Hydrolysis. Koran J. Food Sci. Technol. 26: 74-80 (1994)
23 Larmond E, Methods for sensory evaluation of food. Food Research Institute. Central Experimental Fram. Ottawa. 19-24 ( 1970)
24 Ortolani C, Pastorello EA, Scibilia I. How do we develop hypoallergenic foods and is there a need for them? Allergy 52: 1170-1174 (1997)   DOI   ScienceOn
25 Nam JK, Hahn YS. Bread-Making Properties of Domestic Wheat Cultivars, Korean J. Soc. Food Sci. 16: 1-8 (2000)
26 Huebner FR, Wall IS. Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality. Cereal Chem. 53: 258-269 (1976)
27 AACC. Cereal laboratory milling methods for flour. 26-10, 7th ed., American Association of Cereal Chem. Inc., St. Paul, MN, USA (1969)
28 Kim WJ, Hahn YS. A study on the fermentative abilities and baking properties of commercial yeast. Korean J. Food Cookery Sci. 20: 529-536 (2004)
29 Tanaka K, Bushuk W. Changes in tlour proteins during doughmixing. II. Gel filtration and electrophoresis results. Cereal Chem. 50: 597-605 (1973)