Anti-Browning Effects on Baked Dough Made Using Silky Fowl Egg

The anti-browning effects on the Maillard reaction through calcination bread with silky fowl egg arediscussed in the paper. Advanced glycation end product (AGEs) generation ratio in the case of 60 minuteof baking dough with silky fowl egg has been suppressed and advantage compared to hen’s egg. Thisbehavior suggests that silky fowl egg suppresses Maillard reaction in the calcination of dough. As a resultof measuring a cross-sectional view of the bread cavity holes fired, silky fowl egg showed an increasingtrend compared to hen’s egg. A positive correlation was observed between the cavity hole and AGEsyield. We used egg white and yolk in order to examine the difference in impact and properties of the eggas a Maillard reaction. AGEs produced by Maillard reaction, which proceeds during firing has beendegraded by the egg yolk of silky fowl egg and hen’s egg. On the other hand, degradation of AGEs waspromoted by egg white, egg yolk of silky fowl egg has been presumed to inhibit the formation of AGEsamount as a result of reaction by inhibiting the Maillard reaction.