Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline

Naganori Ohisa　 Food development advisor at the Yamagata Prefectural Agricultural Research Center (since 2014).　 I received my PhD from Osaka Prefecture University in 1978. From 1982 to 1993, I worked at Asahi Foods Co., Ltd., involved in food development research and patent management. From 1993 to 2007, I worked at Akita Prefectural Food Research Institute, conducting research on traditional foods (Inaniwa udon). From 2007 to 2014, I worked at Miyagi University, continuing research into grain processing and traditional foods. Memberships: The Japanese Society for Food Science and Technology, the Cookery Science of Japan, and the Japanese Scientists' Association. Current and past research interests: My main achievements are research into the deliciousness of hand-pulled dried noodles (Inaniwa udon) and methods for making bean paste from rice flour. We have developed functional pudding, sandfish sushi, germinated brown rice, quick-cooking rice, and semi-dried Inaniwa udon noodles. At Miyagi University, we invented "rice flour bean paste" using rice flour instead of red beans. It has a creamy softness and a crispy texture. We also invented a way to make bread dough from Inaniwa udon.