1. S CIENCE OF B READ Shigehisa Riiko Kobayashi Mai Sawazaki Tomoki Syuri Teruyuki

2. RESEARCH MOTIVE We doubted why there would not almost be any bread of the main ingredients except wheat. →Can the bread of the main ingredients be made except wheat? We think that, if we can make of from grain other than wheat, It is useful for an improvement of the eating habits of people with wheat allergy.

3. CONTENTS ① How to make basic bread ② Improve ③ Is fresh baked bread delicious? ④ Addition and extraction of gluten ⑤ Future subject

4. １.BASIC KNOWLEDGE ABOUT BREAD (1)BREAD IS… ① leavened bread ・・・ Made by adding water, yeast, salt, etc. to normal flour or rye flour. ② unleavened bread ・・・ Made without adding yeast. For example, nan.

5. 1.BASIC KNOWLEDGE ABOUT BREAD Flour ・ Strong flour ・・・ it that the protein rate is 12% or more. ・ Medium-strength flour ・・・ it that the protein rate is just over or below 9%. ・ Weak flour ・・・ it that the protein rate is is 8.5% or less. etc… Flour, Additive-free （ 100 ｇ） Carbohydrate 76% Moisture 12% Protein 10% Fat 1% Etc. 1% (2)Flour is…

6. Glutenin Gliadin 1.BASIC KNOWLEDGE ABOUT BREAD (3)ABOUT GLUTEN It will spread, if it kneads.

7. Gluten of flour 1.BACIC KNOWLEDGE ABOUT BREAD (4)EXTRACTION OF GLUTEN

8. 2.MAKE BREAD Ⅰ ＊ ingredients ・ flour （ weak one ・ strong one ）・ barley ‥ 各 40 ｇ ・ water ‥各 30 ｇ ・ sugar ‥各 5 ｇ ・ salt ‥各 5 ｇ ・ dry yeast ‥各 3 ｇ *fermentation time 1hour

9. Sugar, salt, and water put into a ball. It is mixed and melted by a fingertip. Powder and dry yeast are added. Cloth is mixed with collected. it put dough in order and shaped. Before fermentationAfter fermentation (2)E XPERIMENT DESCRIPTION 1 hour 40 ℃

10. (3)E XPERIMENTAL RESULT after baking ＊ The noticed point ・ The crack of barley is conspicuous. ・ There is no great difference in a size of bread. ・ It is becoming brown in order of strong one>weak one>barley. ▼If a sectional view compares Weak flour barley Strong flour

11. ① It seldom swells at the time of fermentation and air bubbles cannot see. ② A crack is conspicuous. ２.THE TRIAL PRODUCTION OF BARLEY BREAD Ⅰ (5) S UBJECT POINT the quantity of bread ingredients or how to make it is not right?

12. 3.PRODUCTION OF STRONG FLOUR BREAD (1)I T PRODUCES BASED ON A RECIPE BOOK ＊ ingredients strong flour ‥ 300g water (room temperature) ‥ 200g （ 66% ） sugar ‥ 10g shortening ‥ 10g salt ‥ 5g dry yeast ‥ 5g

13. ＊ ingredients strong flour ‥ 300g water (room temperature) ‥ 200g sugar ‥ 10g shortening ‥ 10g salt ･ ･ 5g dry yeast ･･ 3g 3.PRODUCTION OF STRONG FLOUR BREAD (1)I T PRODUCES BASED ON A RECIPE BOOK It doesn’t swell well T HE QUANTITY OF INGREDIENTS AND FERMENTATION TIME IS CHANGED.

14. 3.P RODUCTION OF STRONG FLOUR BREAD (2)M ADE NEW RECIPE OF STRONG FLOUR BREAD ＊ ingredients strong flour ‥ 300g water (30 ℃ ) ‥ 219g （ 73% ） sugar ‥ 10g shortening ‥ 10g salt ‥ 5g dry yeast ‥ 3g

15. *RECIPE ① Flower,salt and dry yeast is put in and mixes lightly Water put in in the center. And it is mixed and melted sugar by a fingertip. Mixes adding water little by little A shortening is added and mixes well. Before fermentationAfter fermentationAfter it kneads 15 minutes or more, it is moved to the bowl which applied a little oil. And do the primary fermentation

16. * RECIPE ② we carved it after fermentation. The air of bread is extracted by tap. dough is kept for 20 minutes. （ Bench time ） The form of dough is fabricated again. And, It is made to ferment for 40 minutes as secondary fermentation. It bake bread at 200 degrees for 40 minutes.

17. 3.PRODUCTION OF BREAD (4)B READ OF STRONG FLOUR WHICH BAKED we can see many air bubbles in the section of dough.

18. 4.THE TRIAL PRODUCTION OF BARLEY BREAD ⅱ (1)E XPERIMENTAL MATERIAL Gluten and barley unified at 100 g in all. We compare each dough how to swell without change other ingredients. Unit(g) BarleyGlutenSugarWaterSaltshorteningDry yeast Barley only10004651.741.67 Gluten 5%9554651.741.67 Gluten 10%90104651.741.67

19. 4.THE TRIAL PRODUCTION OF BARLEY BREAD ⅱ (2)T HE SITUATION OF KNEADED DOUGH Barley only Gluten 5% addition Gluten 10% addition The feature of dough ・ Watery ・ We can easily put dough in order. ・ Elastic.

20. Before fermentation The rate of expansion measured in before or after fermentation. After fermentation

21. RESULT The size of dough (cm) Time (minutes)

22. 5.I S FRESH BAKED BREAD DELICIOUS ? (1)T HE DELICIOUS INDEX OF BREAD fulffy crisp watery soft

23. Inconsis- -tent… As time is formed, fluffy admiration increased!!

24. THE MOST DELICIOUS ONE IS… Ten people evaluate these breads. It was referred to as 4, 3, 2, and 1 at delicious order. Bread placed for 45 minutes is the most delicious!

25. C ONSIDERATION Fresh baked is not necessarily delicious. The feel made into fluffy increases as time is formed because moisture in dough flies. We cannot be asserted bread placed for 45 minutes is the most delicious.

26. CONSIDERATION The dough swells easily has been confirmed if it contain gluten. It is not exact if a cup in which the memory was entered is used.

27. ＊ The device for making better bread ＊ Substances other than gluten add on bread. And comparison of how to swell. ＊ Evaluation of the delicacy of bread ６.THE FURTHER PROBLEM

28. Thank you for listening