Effects of water-soluble compounds on reducing activity against the oxidation reaction of volatile compound formation during wheat dough preparation.

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)

[3Ha] Food grain, Bean, Potato

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room H (3F N303)

Chair:Yasuki Matsumura

9:45 AM - 10:00 AM

*Tomoyuki Narisawa¹, Hideo Nakajima¹, Tomiko Asakura² (1. Saitama Industrial Technology Center Northern Laboratory, 2. The University of Tokyo)

Keywords:wheat, water-soluble compound, oxidation reaction, reducible compound, CE-TOFMS

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