We applied high hydrostatic and carbon dioxide pressure conditions to the production of Yudane-like bread. The advantages of the Yudane method are the unique texture and sweetness attributed to endogenous enzymes. We employed a hydrostatic pressure of 50 MPa at 30°C, and a high carbon dioxide pressure of 1 MPa at 40°C. These high pressure conditions inhibited microbial growth but enabled enzymatic reactions. Increases were observed in reducing sugars, glutamic acid and water soluble proteins, and decreases were observed in gliadin and glutenin. The use of high-pressure conditions in breadmaking can contribute to a diversity of breadmaking processes. The biological effects of high pressure conditions and the reason why microbes are inactivated by these conditions are also discussed.
