The 71th Annual Meeting of JSFST

Presentation information

Oral presentation

A 食品成分,食品分析 (Food Ingredients, Food Analysis)

[2Dp] Food Analysis

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room D (3F N324)

Chair:Tatsuro Maeda

3:15 PM - 3:30 PM

[2Dp-02] Changes in metabolic composition during dough fermentation with Levain

*Kenjiro SUGIYAMA1, Seiya NAKAMURA1, Takayoshi TANAKA2,3, Shuntaro ISOYA3, Kouji TAKEYA4, Tetsuya ARAKI2, Tatsuro MAEDA3, Yoko IIJIMA1 (1. Kogakuin University, School of Advanced Engineering, 2. The University of Tokyo, Graduate School of Global Agricultural Sciences, 3. Teikyo Heisei University, Graduate School of Health and Dietetics, 4. TUMUGI Bakery & Cafe)

Keywords:Levain Bread, Yeast Bread, Bread dough, Fermentation, PCA

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