[3Bp01-09] Processing Manufacturing technology

3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[3Bp06] A Study on Changes in Physical Properties and Quality Improvement of Bread by Addition of Soy Milk Ingredients

*Riko Sato¹, Norifumi ADACHI², Masanobu YANAGISAWA², Masayuki SHIBATA², Sayuri SAKURADA², Akihiro NAKAMURA¹ (1. GRADUATE SCHOOL OF AGRI., IBARAKI UNIV., 2. FUJI OIL CO., LTD.)

Keywords:

Bread,Soy milk,Emulsion,Physical property,Quality evaluation