[3KEa] 穀物; 畜産物，乳製品

9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3KEa02] Effects of Low-Temperature-Fermented Sourdough Prepared with Latilactobacillus curvatus on the Breadmaking Properties, Taste-Related Components, and Aroma Compounds of Rye Bread

*Miyo Hiwatashi¹, Goro Funakoshi², Naoko Kudo², Yuichiro Isokawa³, Tomoyuki Nakagawa^3,4 (1. Nagoya Bunri University, 2. Aichi Center for Industry and Science Technology, 3. The United Graduate School of Agricultural Sciences, Gifu University, 4. Faculty of Applied Biological Sciences, Gifu University)

Keywords:

rye bread,sourdough,lactic acid bacteria,low temperature fermentation,volatile compounds