Changes in taste quality of bread by blending "Haruyokoi" flour streams

Mai Miyachi

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[2Gp] Food grain

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room G (3F N305)

Chair:Toshihisa Ohno, Noriaki Aoki

5:00 PM - 5:15 PM

[2Gp-08] Changes in taste quality of bread by blending "Haruyokoi" flour streams

*Mai Miyachi^1,2, Tomone Kimura², Shiho Miyata², Naoto Nishio², Yousuke Nishizaki², daijyu Yamada², Tadashi Nakamura¹, Kanenori Takata¹ (1. Obihiro University of Agriculture and Veterinary Medicine, 2. Pasco Shikishima Corporation)

Keywords:bread, flour stream, domestic wheat

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