[2KEp] 穀物

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

[2KEp01w110] Effects of lactic acid addition on protease activity in wheat flour and the physical properties of wheat flour dough

*Haruto MOTOJIMA¹, Machiko KAZAMI¹, Haruko NOGUCHI¹, Akiko TANIGUCHI YAMADA¹ (1. Department of Agricultural Innovation for Sustainability, Graduate School of Agriculture, Graduate School of Tokyo University of Agriculture)

Keywords:

Wheat flour,Lactic Acid addition,Protease,Physical properties of wheat flour doudh,Yumechikara