Bread making of wheat flour produced in Gifu Prefecture for the allergic patient.

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Wheat flour fermentation foods date back thousands of years and have many kinds of microorganisms. To clarify the characteristics of bread proteins prepared using bacterial enzyme, the proteins in bread were analyzed. Bread was prepared with a mixture of Japanese wheat flour in Gifu Prefecture and Canadian wheat flour with or without adding crude enzyme prepared from microorganisms. The volume of the bread with crude enzyme prepared from microorganisms was smaller than without it. The salt-soluble proteins and free amino acids in the bread were extracted and determined. Salt-soluble proteins were then separated using SDS electrophoresis and immunoblotting, then and analyzed. The protein content of the bread with crude enzyme added was higher than without it. The addition of crude enzyme to the wheat flour served to promote protein decomposition in the bread based on the analysis by SDS electrophoresis and immunoblotting. These results clearly indicated that the allergy proteins in the bread were partly decomposed.