Abstract
Wheat originated in the center of Eurasia, and has spread all over the world. Humans know that wheat is unique because it is the only grain whose flour, when mixed with water, gives a dough that can be leavened, extended and molded, and baked into an attractive and tasty bread or noodles. Our recent study suggests that the breadmaking properties of domestic flour were improved by gaseous acetic acid treatment, and new food materials such as karukade and maitake mushroom are introduced in breadmaking.
