低たんぱく栄養療法を継続し，アミノ酸バランスを効率よく行うために，低たんぱく食品が評価されているの
で，低たんぱくパンの美味しさを官能評価と食品物性との関係を検討した。
1 ．官能評価の結果，大学生に対して慢性腎臓病患者は味，食感，臭い，総合評価が有意に高い（p ＜0.01）こと
から，良い評価を得た。
2 ．低たんぱくパン焼き上げ15時間後と1週間後の比較をした結果，テクスチャー，色測定，水分率測定において
差を認められなかった。
3 ．成分表の市販食パンと低たんぱくパンの成分の関係を検討した結果，市販食パンに対して低たんぱくパンは，
たんぱく質，カリウム，リン，食塩が有意に低い（p ＜0.01）ことから，慢性腎臓病（CKD）の治療に有効な
食品である。 Owing to the importance of low-protein foods in continuing low-protein nutrition therapy and efficiently controlling the
amino acid balance, we investigated the relationship between sensory evaluation and physical properties of low-protein bread
and the physical properties of low-protein bread.
1. Sensory evaluation revealed that patients with chronic kidney disease provided significantly higher overall ratings for the
taste, texture, and odor of low-protein bread than university students (p < 0.01). Thus, the evaluation of low-protein bread was
positive.
2. When low-protein bread was tested at 15 h vs. 1 week after baking, no difference was observed in its texture, color, or water
content.
3. When the composition of low-protein bread was compared with that of regular plain bread using a food composition table,
low-protein bread was significantly lower in protein, potassium, phosphorus, and salt content than regular plain bread (p < 0.01).
Thus, low-protein bread was shown to be effective in the treatment of chronic kidney disease (CKD)
