Presentation Information

[P119]Effects of emulsifiers on physicochemical properties of bread during long-term storage.

*Masumi Ookawa¹, Junna Takeuchi², Tomosada Masuko³, Yuki Mitarai³, Natsumi Shimizu³, Teppei Imaizumi^2,4, Takahisa Nishizu^2,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. Faculty of Applied Biological Sciences, Gifu Univ., 3. Mitsubishi Chemical Corp., 4. Preemptive Food Research Center, Gifu Univ.)

Keywords:

Bread,Long-term storage,Texture,Retrogradation,Gluten

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