Development of oligosaccharide-containing croissant

In an attempt to develop functional foods, we produced oligosaccharide-rich bread for activation of the intestinal bacterial flora. There is no produc ts like this type on the market because oligosaccharide is fermented by mic roorganism and digested, resulting in a decrease in its content. To overcom e this problem, we produced croissants containing 3 g lactosucrose (LS) per 36 g of bread using the original species of "Panettone" that differs from the yeast used for daily distributed bread. After production of the product , HPLC analysis showed remaining of 1.81 (60%) of 3 g LS. Thus, croissants containing high concentration of oligosaccharide could be produced. Bread a s with polished rice is a principle food, and we are the first to develop b read containing hardly digestible oligosaccharide as a functional food for enhancement of excretion function. The oligosaccharide used in this test pr oduct was lactosucrose (LS). For the dough, Saccharomyces, Lactobacillus sa nfrancisco, and Lactobacillus comoensis IP-5, which are original species of "Panettone", were used as microorganism. In addition, by using the method with the patent that makes the most of the characteristics of these microor ganism croissants that keep for 1-2 months were obtained. Forty-three subje cts (4 males and 39 females) ingested this croissant for 1 week, and the st ate of defecation was compared between before and after the ingestion perio d by a questionnaire. The frequency of defecation per week and the refreshi ng feeling after defecation improved significantly.