[3KHp] 加工，製造技術

3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[3KHp07w141] The effect of phosphate species in leavening agents on the leavening properties of baked wheat products

*yuria hitomi¹, Inui Masaya², Hashimoto Asuka², Nishizu Takahisa^3,4, Imazumi Teppei^3,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. Oriental Yeast Co., Ltd., 3. Faculty of Applied Biological Sciences, Gifu Univ., 4. Preemptive Food Research Center, Gifu Univ.)

Keywords:

baking powder,leavening acid,expansion of wheat batter,baked wheat products

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