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A processed food product with inner cellular structure like wheat bread was developed. It was made mainly from soy protein and egg white, without using yeast, baking soda, gluten or other additives. The specific volume was more than 5 mL/g, which was equivalent to that of wheat bread. Protein/carbohydrate content of the bread was 42-49%/1-11%, significantly higher/lower than that of the wheat or rice bread. Recently, importance of protein intake is indicated for health maintenance of middle-aged and older people. Thus, the bread is expected to be a convenient protein source for them., 大豆蛋白質と卵白を主成分に，イーストや重曹などの発泡剤やグルテンその他の添加物を使用せず，内相に小麦粉パンのような気泡構造をもつパン状加工物を作製した．パンの膨らみを示す比容積は5 mL/g 以上であり，小麦粉パンと同等である．また，従来の小麦粉パンや米粉パンと比較して蛋白質含有率が42 ～ 49%（w/w）と顕著に高く，一方，炭水化物の含量は1 ～ 11%（w/w）と顕著に低い．最近，特に中高年者の健康維持に蛋白質摂取の重要性が指摘されていることから，本成果のパンは手軽に摂取できる蛋白質源のひとつとして貢献が期待される．

山口県産ゴボウを利用してフランスパンを作製し、その品質特性と嗜好性について検討した。ゴボウペ－ストを用いたパン、あるいはゴボウ粉を用いたパン、標準材料のパンにおいて比較検討を行った結果、ゴボウペ－ストを用いたパンよりもゴボウ粉を用いたパンにおいて焼成後の膨らみがよく、官能試験による評価が高かった。また、焼成後のパン断面の色調は、ゴボウペ－ストを用いたパンおよびゴボウ粉を用いたパンは褐色が強かったが、これはゴボウ粉調製過程におけるポリフェノ－ルオキシダ－ゼによる酸化が原因であると考えられた。そこで、L−アスコルビン酸を添加したゴボウ粉を調製しパンに使用したところ、色調および官能評価に関して、L−アスコルビン酸 0.050%添加条件での結果が最も良かった。, French breads using edible burdock cultivated in Yamaguchi prefecture were made, and were investigated about the quality characteristics and the preference. Some comparative investigations were carried out in the breads using burdock paste, using burdock powder, and standard bread. Then swelling after the burning was better in the bread with burdock powder than one with burdock paste, and an evaluation by sensuous examination was high in the bread with burdock powder. The color in surface of bread section after the burning was strong in brown in the breads with burdock paste and with burdock powder, it was thought that this was caused by the oxidation by polyphenol oxidase. Therefore the result in the L-ascorbic acid 0.050% addition condition was the best about colors and sensuous evaluations when we prepared the burdock powder which added L-ascorbic acid and used it for bread.

長崎県産小麦（長崎Ｗ2号）を製粉した県産小麦粉を使用し食パンを調製し、物性、味覚特性および嗜好性をパン用小麦粉のそれらと比較し、長崎Ｗ2号小麦粉が製パンに適しているかについて検討を試みた。長崎Ｗ2号小麦粉を含め5種の小麦粉を使用し、ホームベーカリーを使用して食パンを調製・焼成し、焼成後 1 時間室温に放置後、25℃の恒温器で保温し、焼成後 2、24および48時間経過後の食パンを測定用試料とした。各小麦粉で調製した食パンの膨化率、表面および断面の色相、テクスチャー、味覚特性などを測定・解析するとともに焼成後の時間経過の違いによる食パン2種の嗜好性を女子学生32名に評価してもらった。使用小麦粉の種類に関わりなく膨化率は同程度であったが、内相の赤味度などが使用小麦粉により異なった。長崎Ｗ2号小麦粉で調製したパンは時間経過に伴い硬化しやすく、弾力が低下しやすい傾向にあった。嗜好性は2時間経過の方が48時間経過のものよりもほとんどの評価項目で有意に高かったが（p

A new rice cultivar for processing, "Yumefuwari" was developed from a cross between "Takitate" and "Hoiku2". The cross was carried out in 2002 and resulted in a promising line named "Ouu405" that was distributed for performance tests in 2008. The superiority of "Ouu405" was confirmed in these tests, and the line was submitted to the Ministry of Agriculture, Forestry and Fisheries in 2013 for official registration as "Yumefuwari". "Yumefuwari" belongs to an early-to-medium maturation group in the Tohoku region. Its heading date is 2 days earlier than that of "Akitakomachi". and its ripening date is the same as that of "Akitakomachi". "Yumefuwari" has a short-to-medium culms length and a medium-to-many panicle number, and is a semi-panicle-number type plant. Its grain yield is the same as that of "Akitakomachi". Its resistance to lodging is medium to strong, its resistance gene to blast is "Pii", its level of field resistance on leaves is medium to strong, and its level of field resistance on panicles is medium. Its cold tolerance is weak. Its resistance to bacterial leaf blight is medium to strong, and it is susceptible to rice stripe virus infections. Its preharvest sprouting resistance is medium to strong. The amylose content in "Yumefuwari" endosperm is approximately 7%, which is approximately 10% lower than that of "Akitakomachi". Its endosperm glutelin content is lower than that of "Akitakomachi". The 26kDa globulin in its endosperm is deficient. The particle size of "Yumefuwari" rice flour is smaller than that of "Akitakomachi" and the damaged starch content of the rice flour is lower. This profile of "Yumefuwari" rice flour suggests that it is suitable for making good quality bread. Given its suitability for processing, "Yumefuwari" is expected to play an important role in rice flour bread production in Japan., 「ゆめふわり」は、2002年に東北農業研究センターにおいて「たきたて」に「放育2号 (のちの「エルジーシー活」)」を交雑した雑種後代から、東北農業研究センターで選抜し、育成した微細で低損傷デンプンの米粉ができるパン用の低アミロース米水稲品種である。｢奥羽405号｣の地方名で栽培特性、加工適性を検討し、優秀性が確認されたため、2013年に品種登録出願を行った。この品種の育成地 (秋田県大仙市) での移植栽培における特徴は、出穂期は「あきたこまち」より1～3日程度早く、成熟期は「あきたこまち」と同程度で東北地域では "早生の晩" に属する。稈長は「あきたこまち」より10cm程度短く、穂長、穂数は「あきたこまち」と同程度で草型は "偏穂数型" である。倒伏は「あきたこまち」より明らかに少なく、耐倒伏性は "やや強" である。精玄米収量は標肥栽培では「あきたこまち」よりやや少なく、多肥栽培では「あきたこまち」並かやや多い。玄米は白濁し、「あきたこまち」と比較して粒長がやや短く、粒幅がやや広く、粒厚がやや厚い。白米のアミロース含有率は「あきたこまち」より明らかに低く、「スノーパール」と同程度である。玄米のタンパク質組成は、一般品種よりグルテリン、グロブリンが少なく、プロラミンが多い。湿式気流粉砕で製粉した米粉は、同製粉方法の「あきたこまち」の米粉と比較して、粒度分布が狭く粗い粒子が分布しない。平均粒径が小さく、損傷デンプンの含有率が低い。米粉混合小麦粉パンは、「あきたこまち」の米粉混合小麦粉パンと比較して、比容積がやや大きく、やわらかく、もっちりとしている。いもち病真性抵抗性遺伝子型は "Pii" と推定され、葉いもち圃場抵抗性は "やや強"、穂いもち圃場抵抗性は "中" である。縞葉枯病に "罹病性" で、白葉枯病圃場抵抗性は "やや強"、穂発芽性は "やや難" である。障害型耐冷性は "弱" である。「ゆめふわり」は微細で損傷デンプンが少ない米粉を利用した加工用途、主に米粉混合小麦粉パンの用途に適すると考えられる。

Fifteen kinds of commercial rice flour was investigated as bread ingredient. They consisted of 2 groups, recently developed rice flour for new utilization such as bread and cake, and the other was for usual Japanese confectionary. The flour of former group had relatively low mean particle diameter (, 市販の15種類の米粉を用いて製パン試験を行った. 新規用途米粉 6種類は平均粒径も100μm以下と小さく, 損傷澱粉含量も低く, 製パン時の比容積は比較的高い傾向がみられた. 和菓子用の米粉については損傷澱粉含量が高い米粉では比容積が低下した. 牛皮粉, 上用粉など損傷澱粉含量が低い粉では比較的高い比容積を示した.

In this study, in order to promote intake of γ-aminobutyric acid (GABA) routinely and continuously, we prepared several functional breads containing different percentages (0%, 1%, 2% or 3%) of GABA, designated as Taimatsu GABA (T-GABA), produced by fermented rice germ, which has been shown to have various physiological actions. The dough containing T-GABA (1%) showed greater expansion as compared with that containing T-GABA (0%, 2% or 3%). The quantity of wet-type gluten decreased in a T-GABA percentage-dependent manner. The stickiness of wet-type gluten containing T-GABA (1%, 2% or 3%) was decreased as compared with that of the control bread (T-GABA; 0%). Although the weight of the bread containing GABA (1%, 2% or 3%) was not altered as compared with that of the control bread (T-GABA; 0%) after baking, the height of the bread containing T-GABA (3%) was the lowest. In the sensory evaluation, referees judged the bread containing T-GABA (1%) as showing a slightly better level of taste, feeling of softness, crust, crumb and fragrance as compared with that of the control bread (T-GABA; 0%). Together, these findings indicate that breads containing T-GABA are of functionally high quality and value, and we propose to introduce these breads into some long-term care health facilities.

Mixing properties of dough of rice flour and wheat flour were investigated using a recording dough mixer. Five kinds of rice flours were prepared by different milling methods including blade mill, pin mill and roll mill. Rice flour and wheat flour were mixed in the ratio of 3:7. The mixed flour, water (60−80%) and other ingredients were mixed in 10minutes using the pin mixer. Power consumption during the mixing was monitored by a data logger. The peak of power consumption decreased when water addition was increased. The change of peak time was related to the type of the rice flour classified according to the mean particle size and the amount of damaged starch.

Recently we tried to enhance the usage of rice flour made in Fukui Prefecture and solve processing problems. We investigated the processing conditions of rice flour bread with the addition of gluten by using two different kinds of rice flours. The fermentation time for making rice flour bread changed from 20 minutes and plateaued at 40 minutes. The best amount of additional gluten was 20% of the rice flour amount. The suitable temperature was 20℃ and the volume of water for pouring was 75-90% of the rice flour amount. The bread grew and colored well by using the current air type of rice flours with the water volume of 75%, not over 80%. On the other hand, the coming mill type needed much more water (80-90%) but the bread colored worse with pouring water of 100%. The sensory test revealed that the water volume of 75% in the current air type was evaluated higher than that of 90% in the coming mill type. These results showed that the pouring water volume for rice flour bread depended on the mill method and the granularity.

Recently we tried to enhance the usage of rice flour made in Fukui Prefecture and solve processing problems. We investigated the processing conditions of rice flour bread with the addition of gluten by using two different kinds of rice flours. The fermentation time for making rice flour bread changed from 20 minutes and plateaued at 40 minutes. The best amount of additional gluten was 20% of the rice flour amount. The suitable temperature was 20℃ and the volume of water for pouring was 75-90% of the rice flour amount. The bread grew and colored well by using the current air type of rice flours with the water volume of 75%, not over 80%. On the other hand, the coming mill type needed much more water (80-90%) but the bread colored worse with pouring water of 100%. The sensory test revealed that the water volume of 75% in the current air type was evaluated higher than that of 90% in the coming mill type. These results showed that the pouring water volume for rice flour bread depended on the mill method and the granularity.

Ten kinds of rice flours were prepared by several milling methods including hammer mill, pin mill and blade mill. The rice flours were mixed with vital gluten (8:2) and used for bread making. Mean particle size of the rice flours ranged from 40.9 μm to 407.2 μm and damaged starch content from 6.1% to 27.1%. Specific volume of the breads ranged from1.98 mL/g to 3.82 mL/g. Correlation of rice flour properties and bread qualities were analyzed. Negative correlation was found between amount of damaged starch and specific volume (r=−0.670, p, Article, 食品総合研究所研究報告. 74:37-44 (2010)

高齢者施設におけるパンの利用実態や、施設栄養士が望むパンの性情については未だ報告がないことから、本研究では、山口県下の高齢者施設におけるパンの利用実態の調査を行った。山口県下の高齢者施設のうち、福祉系施設では経費老人ホーム、養護老人ホーム、特別養護老人ホーム、医療系施設では介護老人保健施設の計197施設を対象とし、施設栄養士が回答する形式のアンケート調査を郵送法で実施した。調査期間は、福祉系施設では、2007年７月下旬から８月下旬、医療系施設では2007年11月とした。調査内容として、施設利用者の属性のほか、パンの提供状況や利用者の嗜好など20項目にについて調査し、回収率は50.3％であった。回答から、施設利用者へのパン提供頻度は高く、週３回以上提供する施設が60％を占めた。また、パンを提供する理由として、施設利用者の楽しみであるからという回答が60％と最も多く、施設利用者の満足度を向上させるためにパンが提供されていた。パンは朝食に提供されることが多く、主食しては食パンが、間食としては餡パンなどの甘いパンがよく提供されていた。大きさとしては、やや小さめがよく利用され、食感としては、柔らかくしっとりしたものが好まれていた。施設栄養士からの要望として、栄養バランスが確保できるような機能性を持ったパンへの要望が多く挙げられていた。以上のことを踏まえて、今後、高齢者に適した機能性パンの開発が望まれる。

Bread has been produced throughout history and reflects the cultural climate in many countries. A survey on fermented foods with wheat flour in Switzerland (Lucerne) was carried out in July 2008. Switzerland is surrounded by five countries (Germany, France, Italy, Austria, and Liechtenstein). Therefore, many kinds of breads reflecting the assimilated food culture derived from surrounding countries were available. German- type bread with mixture of rye flour and wheat flour was sold in Lucerne, and only yeast according to Wright's staining was observed in the bread. Both yeast and sour dough were observed in Vollkornbrot (a kind of bread) which has been a traditional fermented food with rye flour in Germany.

We have produced sake-lee bread and evaluated its rate of expansion, color, taste, aroma and physical properties both by sensory and instrumental means to evaluate the effects of adding the sake lees.１）The rate of expansion（height of the bread）after baking has increased as a function of the amount of sake lees added. The rate of expansion reached the maximum level at 7.5 to 10.0%of added sake lees and began to diminish as the additive amount was further increased; at above 17.5%, the rate of expansion became less than that of the non-sake-lee added（0%）bread. The color of the crust of the bread, on the other hand, continually increased as the amount of the additive sake lees increased to assume the characteristic color of the bread.２） With respect to physical properties by means of instrumentation, the texture of the bread which contained between 2.5 to 12.5% of the sake lees was softer than others. When the sake-lee addition exceeded 15.0% the breads tended to harden. The hardening was assumed to be due to the thickness of the crumb that accompanied the decreases in expansion.３）With the objective of determining the optimal amount of the sake-lee addition, breads containing ０, 5.0, 10.0 and 15.0% of sake lees were baked and subjected to sensory evaluation. The check list included the appearance, aroma, food texture, taste and overall evaluation. In overall assessment, the ５.０% sake-lee bread was judged most superior, followed respectively by those containing 10.0%, 0% and 15.0% of the sake lees. The 5.0% bread was significantly preferred at the critical level of 5.0% when compared to the 0% bread. Incidentally, during the present testing, it became clear that the food texture and taste were most important factors in overall quality of the bread. In summary, advantages of using sake lees as an additive in bread has been demonstrated and that addition in the range of 5.0 to 10.0% is the optimal additive level.

The first report was an examination of the effects on baking quality for bread when glutinous rice flour was added to the ingredients. It was possible to make bread with a good flavor and a glutinous rice flour-oriented texture by adding glutinous rice flour. But when the effects on bread with the proportion of glutinous rice flour increased from 5% to 20% were examined, the loaf volume and loaf specific volume decreased markedly as the added volume of glutinous rice flour increased. So in order to improve the loaf volume and loaf specific volume, four kinds of amylase enzymes were added to the ingredients in our trials. As mentioned in the first report, the maximum amount of glutinous rice flour that could be added to wheat flour in the ingredients for bread turned out to be 10%. So by adding amylase to the bread with 15% glutinous rice flour added to the ingredients, we tried to improve the baking quality of the bread and got the results below. 1) Bread with 15% glutinous rice flour and 0.02% amylase, which was produced by Aspergillus oryzae, added to the ingredients was the best in all points of baking quality for bread, the effects on bread quality and eating quality.2) The better baking qualities for bread were a lower start temperature of gelatinization and a lower temperature of highest viscosity. And the larger breakdown dough showed better quality for bread than the control sample.3) A better baking quality for bread was a lower volume of reducing sugar. The maximum reducing sugar turned out to be approximately 35%.

The first report was an examination of the effects on baking quality for bread when glutinous rice flour was added to the ingredients. It was possible to make bread with a good flavor and a glutinous rice flour-oriented texture by adding glutinous rice flour. But when the effects on bread with the proportion of glutinous rice flour increased from 5% to 20% were examined, the loaf volume and loaf specific volume decreased markedly as the added volume of glutinous rice flour increased. So in order to improve the loaf volume and loaf specific volume, four kinds of amylase enzymes were added to the ingredients in our trials. As mentioned in the first report, the maximum amount of glutinous rice flour that could be added to wheat flour in the ingredients for bread turned out to be 10%. So by adding amylase to the bread with 15% glutinous rice flour added to the ingredients, we tried to improve the baking quality of the bread and got the results below. 1) Bread with 15% glutinous rice flour and 0.02% amylase, which was produced by Aspergillus oryzae, added to the ingredients was the best in all points of baking quality for bread, the effects on bread quality and eating quality. 2) The better baking qualities for bread were a lower start temperature of gelatinization and a lower temperature of highest viscosity. And the larger breakdown dough showed better quality for bread than the control sample. 3) A better baking quality for bread was a lower volume of reducing sugar. The maximum reducing sugar turned out to be approximately 35%.

Since there has been no study of bread using glutinous rice flour, this report is an examination of the effects on bread production and quality when glutinous rice flour is added to the ingredients. Studies of bread and cake using non-glutinous rice flour in the ingredients have been reported. Glutinous rice flour is different from non-glutinous rice flour in the characteristics of dextrin. Its dextrin consists of 100% amylopectin, and this helps the dough expand and the high coefficient of viscosity may give bread stickiness which the Japanese would care for. The processed form of glutinous rice is crushed grain. Its use in processed food is limited to rice cakes or Japanese cakes. It can be anticipated that glutinous rice flour might be used in making bread, which will be a new use for glutinous rice. The combination proportion of basic ingredients of the bread is based on the AACC method, which was made the control sample. The effect of bread production with a proportion of glutinous rice flour from 5% to 20% instead of wheat flour was examined. The bread with 5% glutinous rice flour added by was a little large in specific gravity compared with the control sample, and the specific volume was about 95% of the control sample. The hardness was almost the same as the control sample with the balance of the shape and rising (air bubbles) very good for bread. When glutinous rice flour was added, the coefficient of adhesion was characteristically large. Bread with 10% glutinous rice flour added to the ingredients had an increased coefficient of gravity by 15% compared with the control sample, and the coefficient of volume was about 85% of the control sample. Some changes were observed in other physical properties, including a higher value of hardness. The bread with glutinous rice flour added to the ingredients in a proportion of 15% had an increased coefficient of gravity by 37% compared with the control sample, and a coefficient of volume that was about 74% of the control sample. The value of hardness was about twice as hard as that of the control sample. It turned out to be hard bread. The coefficient of adhesion was of greater value than the bread with glutinous rice flour added by a proportion of 10%. The bread with glutinous rice flour added to the ingredients in a proportion of 20% had a more increased coefficient of gravity, and the coefficient of volume was about 60% of the control sample. The balance of the shape was not good and rising (air bubbles) of the internal tissue was not even. The value of hardness was 5.5 times that of the control sample. The coefficient of adhesion was 4.4 times that of the control sample. According to the results mentioned above, the maximum amount of glutinous rice flour to be added to wheat flour in the ingredients for bread turned out to be 10%. It was possible to make bread with a good flavor and texture by adding glutinous rice flour.

Since there has been no study of bread using glutinous rice flour, this report is an examination of the effects on bread production and quality when glutinous rice flour is added to the ingredients.Studies of bread and cake using non-glutinous rice flour in the ingredients have been reported. Glutinous rice flour is different from non-glutinous rice flour in the characteristics of dextrin. Its dextrin consists of 100% amylopectin, and this helps the dough expand and the high coefficient of viscosity may give bread stickiness which the Japanese would care for.The processed form of glutinous rice is crushed grain. Its use in processed food is limited to rice cakes or Japanese cakes. It can be anticipated that glutinous rice flour might be used in making bread, which will be a new use for glutinous rice.The combination proportion of basic ingredients of the bread is based on the AACC method, which was made the control sample. The effect of bread production with a proportion of glutinous rice flour from 5% to 20% instead of wheat flour was examined.The bread with 5% glutinous rice flour added by was a little large in specific gravity compared with the control sample, and the specific volume was about 95% of the control sample. The hardness was almost the same as the control sample with the balance of the shape and rising (air bubbles) very good for bread. When glutinous rice flour was added, the coefficient of adhesion was characteristically large.Bread with 10% glutinous rice flour added to the ingredients had an increased coefficient of gravity by 15% compared with the control sample, and the coefficient of volume was about 85% of the control sample. Some changes were observed in other physical properties, including a higher value of hardness.The bread with glutinous rice flour added to the ingredients in a proportion of 15% had an increased coefficient of gravity by 37% compared with the control sample, and a coefficient of volume that was about 74% of the control sample. The value of hardness was about twice as hard as that of the control sample. It turned out to be hard bread. The coefficient of adhesion was of greater value than the bread with glutinous rice flour added by a proportion of 10%.The bread with glutinous rice flour added to the ingredients in a proportion of 20% had a more increased coefficient of gravity, and the coefficient of volume was about 60% of the control sample. The balance of the shape was not good and rising (air bubbles) of the internal tissue was not even. The value of hardness was 5.5 times that of the control sample. The coefficient of adhesion was 4.4 times that of the control sample.According to the results mentioned above, the maximum amount of glutinous rice flour to be added to wheat flour in the ingredients for bread turned out to be 10%. It was possible to make bread with a good flavor and texture by adding glutinous rice flour.

先に平川らは米飯主食がパンやうどんを主食とする食事に比べ咀曙を促すことが出来ると報告した。本研究ではこの結果を食品物性の面から検索することを目的として,米飯と咀畷様式が米飯と共通するパン類の等速圧縮破断試験を行った。その結果,米飯は荷重0.60Nに破断点を持つなだらかな山形曲線を与え,曲線の形状から粘りがある米飯であると判定した。しかしパン類では,食パンでは荷重14.1N, ロールパンでは33.6Nでほとんど破断された。以上の結果から,パン類では圧縮破断のみの咀啜に対し,米飯の場合には更に(破断のための咀畷に加え),米飯の粘性特性に起因する食塊形成のための咀畷が必要であると考えられた。従って,米飯主食の食事における咀曙回数の促進要因は米飯の粘性によるものと考察した。, Previously, Hirakawa et al. reported that cooked rice as main foods was able to promote more mastication in comparison with bread or udon noodles as main foods.In this study, for the purpose of searching their results from the viewpoints of physical properties of foods, we have made the uniform velocity compressive rupture tests of cooked rice and sorts of bread which have a type of mastication similar to that of rice, As the results, cooked rice gave a gently sloping curve which had the rupture point at the load value of 0.60N.From the shape of curve, it is judged that cooked rice is viscous. In case of bread, however, a leaf of bread was almost ruptured at the load value of 14.lN and a roll of bread at 33.6N.Based on the above results, we have considered that mastication is needed solely for compressive rupture in case of sorts of bread, and that, on the contrary, in case of cooked rice, more mastication is necessary to form a mass of foods caused by stickiness of cooked rice (in addition to mastication for rupture). It is, therefore, concluded that the promotion factor for the number of mastication times in taking a meal with cooked rice as main foods is originated in the viscosity of cooked rice.

The intake of dietary fiber has been decreasing along with the westernization of the Japanese diet. The lack of dietary fiber is closely related to diseases resulting from long-term diet patterns through life, such as, ischemic cardiac disease (angina pectoris, myocardial disease), cancer, diabetes mellitus, hypertension, etc. However, the Japanese average daily intake of dietary fiber is 14.4 grams, only 60 to 70% of the daily target intake, a target which seems to be difficult to reach. As a trial for this report dietary fiber was added to bread which we eat every day. Since seaweed is rich, not only in dietary fiber, but also in vitamins and minerals, powdered kombu was added to the bread for this experiment. We also tried adding alginic acid, since it is amply contained in kombu, and is decomposed not by human digestive fluids, but slightly by bacteria in the intestines, playing an important role for intestinal function as dietary fiber, blood pressure adjustment, and lowering cholesterol in the serum and the liver.The following have become clear as a result of examinations of the process of production of bread, paying particular attention of the effect on the bread quality and the taste from adding powdered kombu and alginic acid:1. Major changes were observed in the physical properties of the bread in those cases where powdered kombu was added in ratios of 5, 10, and 15% to wheat flour respectively. No good evaluationin the appearance or taste could be made. Although the bread, with powdered kombu added by a ratio of 5% to that of flour, looked only a little inferior to the control sample of bread in physicalproperties, it was good in shape and rising (air bubbles), the smell of kombu remained and it tasted salty.2. In those cases where powdered kombu was added, the salt contained in the powdered kombu is considered to have worked negatively for bread quality. So an experiment was conducted so that the final amount of salt totally used for the bread would be the same as the basic amount of salt in the control group by adjusting the amount of salt used for the bread, but apparent improvement forbread quality was not recognized.3. In the case where alginic acid was added, the bread turned out to be fine and soft in texture, with a positive effect observed for bread quality. The amount of alginic acid added was the best at 10% tothat of the flour.4. In those cases where alginic acid was added, elasticity was good and softness lasted in the experiment for bread preservation. The more alginic acid was added, the better its effect was.