@article{oai:mukogawa.repo.nii.ac.jp:00000392,
 author = {岡村, 徳光 and OKAMURA, Tokumitsu and 浜岡, 瑠美 and 竹野, 智美 and 奥田, 展子 and OKUDA, Nobuko and 大杉, 匡弘 and OHSUGI, Masahiro and Hamaoka, Rumi and Takeno, Tomomi},
 journal = {武庫川女子大学紀要. 自然科学編},
 month = {Mar},
 note = {The addition of aspartame to white bread dough affected the gas production due to baker's yeast. After 3 hours of incubation, the total gas production of 3% aspartame-added dough decreased about 0.4 times that of standard dough. Gas production decreased with increasing concentrations of aspartame. On the other hand, the expansion of aspartame-added dough increased with increasing concentration of aspartame. The dough containing 3% aspartame expanded the same as standard dough. The ratio of internal gas production to total gas production increased by about 3 times that of standard dough with sugar. The addition of aspartame to white bread dough inhibited the activity of alcohol dehydrogenase. The characteristics of aspartame-added bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas release, and leads to a normal loaf volume, though the addition of aspartame to white bread dough regulated alcohol fermentation of the yeast and the total gas production decreased.},
 pages = {59--63},
 title = {Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing},
 volume = {48},
 year = {2001},
 yomi = {オカムラ, トクミツ and オクダ, ノブコ and オオスギ, マサヒロ}
}