Changes in volatile compounds from wheat dough with addition of wheat LOXⅢ extracted from recombinant<em> Saccharomyces cerevisiae</em>

Reina Miyagi

4:00 PM - 4:15 PM

[3Ap-07] Changes in volatile compounds from wheat dough with addition of wheat LOXⅢ extracted from recombinant Saccharomyces cerevisiae

*Reina Miyagi¹, Tomoyuki Narisawa², Hideo Nakajima², Syunsuke Takahashi¹, Kiwamu Shiiba¹ (1. Tokyo Denki University , 2. Saitama Industrial Technology Center)

Keywords:Lipoxygenase, Flower, GC-MS, Volatile Compounds

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Presentation information

[3Ap] Flavor compound, Pigment

[3Ap-07] Changes in volatile compounds from wheat dough with addition of wheat LOXⅢ extracted from recombinant Saccharomyces cerevisiae

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