Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 142-
We aimed to clarify the effects of adding white soy sauce in bread making. Roll breads were prepared by adding white soy sauce heated to inactivate the enzyme, unheated white soy sauce, or a commercially available amylase preparation. The addition of unheated white soy sauce yielded dough softening effects comparable to those achieved with amylase preparations. Both heated and unheated white soy sauce resulted in superior browning effects on bread compared to the amylase preparation. Additionally, they exhibited similar effects in terms of increased volume and improved and maintained softness of bread. It was suggested that cheese-like and savory aromas were imparted, and the umami, cheese-like flavor, and taste intensity were enhanced. These characteristics were more pronounced when unheated white soy sauce was added than heated white soy sauce.
