Evaluation of appropriate hours for incubation and fermentation of homemade bread using<em> Saccharomyces cerevisiae </em>collected in the natural environment

Hiroto FURUSAWA

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Hp] Fermentation, Enzyme application

Sat. Aug 31, 2024 2:15 PM - 5:00 PM Room H (3F N303)

Chair:Tomohiko Nishino, Takao Nagano, Tatsuya Tominaga

3:45 PM - 4:00 PM

[3Hp-07] Evaluation of appropriate hours for incubation and fermentation of homemade bread using Saccharomyces cerevisiae collected in the natural environment

*Hiroto FURUSAWA¹, Naoki HIROHASHI², Tatsuki SUZUKI², Yasuyuki TANAKA³, Naoko ANDO^1,2 (1. TOYO University Graduate School, 2. TOYO University, 3. Bakery Innovation Laboratory)

Keywords:Homemade Bread, Saccharomyces cerevisiae

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