Evaluation of factors for enhancement of sweet flavor in bread by α-amylase addition

Terama Shiozawa

4:15 PM - 4:30 PM

[2Dp-06] Evaluation of factors for enhancement of sweet flavor in bread by α-amylase addition

*Terama Shiozawa¹, Yui Sago², Miyu Nakadomari², Kenjiro Sugiyama², Masaharu Yamada², Yoko Iijima² (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)

Keywords:bread, α-amylase, oligosaccharides, flavor compounds

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Presentation information

[2Dp] Food Analysis

[2Dp-06] Evaluation of factors for enhancement of sweet flavor in bread by α-amylase addition

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