The 75th Annual Meeting of the Japan Society of Home Economics

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口頭発表

口頭発表 » 食物 - 調理・加工

食物 - 調理・加工

Sat. May 27, 2023 9:00 AM - 9:45 AM G会場 (14号館143A)

座長：鈴野 弘子（東京農大）

9:00 AM - 9:15 AM

[2G-01] Bread-making characteristics of shio-koji added bread dough

〇KYOGOKU Nami1,2, TANIGUCHI Asuka1, KOBAYASHI Rie1 (1. Tokyo Kasei University, 2. Kanazawa Gakuin College)

Keywords:Shio-Koji, Bread, Enzyme activity, Recoverability after compression

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