[3KFa] 加工、製造技術; 発酵，酵素利用; 食品物性

9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3KFa03] Improving the quality of steamed dough using a strain that produces high levels of isoamyl acetate.

*Tatsuru Katoh¹, Hidejiro Tazawa¹, Takayoshi Tsukahara¹, Takahiro Noguchi¹, Hideto Muramatsu¹, Shuusuke Takahashi¹, Yuuiti Inoue¹, Yoshiki Asai², Hiroaki Negoro², Hiroki Ishida² (1. nakamuraya, 2. gekkeikan)

Keywords:

Chinese steamed buns,Bread,Yeast,Fruity Aroma