Abstract
We examined the effect of cooking conditions on bread and sauce made with wheat flour for patients with wheat allergy to eat safely. The amount of the wheat antigen, which was measured by a FASPEK kit, was used as an index for the allergenicity. Bread samples were prepared with dry yeast and various kinds of fermenting liquid made from raisins, koji and yoghurt. The preparation conditions for the sauce were unheated, and heating the roux at 120°C, 160°C and 210°C. The amount of the wheat antigen was significantly lower in the bread made with yogurt [the sponge dough method] than in the bread made with dry yeast. The sauce samples prepared at various heating temperatures showed a significantly lower amount of the wheat antigen in brown sauce (210°C) than in beurre manie sauce (unheated). Brown sauce made with spelt wheat flour had a particularly low antigen content.
