[2Dp] Food Analysis

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

*Kenjiro SUGIYAMA¹, Seiya NAKAMURA¹, Takayoshi TANAKA^2,3, 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