[2Kp] Processing, Manufacturing technology

[2Kp-04] Clarification of the effects of adding white soy sauce in bread making

*Hironobu Mano¹, Akane Tsutsui², Akitoshi Ito¹ (1. Aichi Center for Industry and Science Technology, Food Research Center, 2. Nakamo Co., Ltd.)

Keywords:bread, soy sauce, enzyme, amylase

We aimed to clarify the effects of adding white soy sauce in bread making. Roll breads were prepared by adding white soy sauce heated to inactivate the enzyme, unheated white soy sauce, or a commercially available amylase preparation. The addition of unheated white soy sauce yielded dough softening effects comparable to those achieved with amylase preparations. Both heated and unheated white soy sauce resulted in superior browning effects on bread compared to the amylase preparation. Additionally, they exhibited similar effects in terms of increased volume and improved and maintained softness of bread. It was suggested that cheese-like and savory aromas were imparted, and the umami, cheese-like flavor, and taste intensity were enhanced. These characteristics were more pronounced when unheated white soy sauce was added than heated white soy sauce.