Effects of inorganic acids in leavening agents on increasing volume of baked wheat products

Ryohei Uno

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)

[3Kp] Physical property of food

Sat. Aug 31, 2024 2:30 PM - 5:00 PM Room K (2F N206)

座長:松宮健太郎(京都大学)、佐藤之紀(弘前大学)、津村和伸(摂南大学)

4:00 PM - 4:15 PM

[3Kp-07] Effects of inorganic acids in leavening agents on increasing volume of baked wheat products

*Ryohei Uno¹, MUYAO GAO¹, Shinya Inui³, Yuka Oguma³, Chihiro Aita³, Asuka Hashimoto³, Teppei Imaizumi², Takahisa Nishizu² (1. Gifu University Graduate School, 2. Gifu University, 3. ORIENTAL YEAST CO.,LTD.)

Keywords:leavening agents, sponge cake, acidic agents

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