A study of the evaluation of the sake lees bakery using surface electromyography

Abstract

Sake lees are the end byproduct in the process of making sake. In these lees, there arelarge amounts of hyperlipemia and other nutrients. Those nutrients are helpful inpreventing life-style related diseases such as hypertension. Sake lees are useful foodmaterial, however, these lees are usually discarded. Therefore, we produced a bread, usingan old recipe, (called sake lees bread) because bread is consumed in everyday life. Thepurpose of this study is to evaluate the effect of the sake lees bread on the oral cavitymuscle activity. This was measured by using a surface electromyogram and blood glucoselevel, and was then compared with a commercial bread available from the market. The following results were obtained.
The sake lees bakery showed that the intra-oral processing time was longer, and theblood glucose level was lower than the commercial bread.