| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2016: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2015: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
|
|---|
| Outline of Final Research Achievements |
This study investigated the rheological properties of bread dough and bread made with germinated soybean flour using Bacillus subtilis natto. The storage modulus, loss modulus, and loss tangent of the mixed bread dough (dry yeast and Bacillus subtilis natto) were lower than those of the control bread dough (dry yeast). Both breads had the highest value of specific volume at 1 h of fermentation time. The texture hardness of the mixed bread was lower than those of the control bread and this texture was remained even after 3 days. These results indicate that a softer germinated soybean flour bread could be developed by adding Bacillus subtilis natto.
|
