[2Dp01-11] Processing Manufacturing technology

5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2Dp09] Effect of Adding Cellulose Nanofiber Gel on the Bubble Structure and Texture of High-Hydration Bread Dough

*Akari Sato¹, Hiroko Yano¹, Tomonori Koda¹, Akihiro Nishioka¹ (1. Graduate School of Organic Materials Science, Yamagata University)

Keywords:

High-Hydration Bread,Cellulose Nanofiber