鹽麴可以取代食鹽，提供較佳的風味和質地。鹽麴溶液中含有澱粉酶及蛋白酶，希望它們可改善米麵包的質地。比較鹽麴粗萃取液在30、40、45、50和60℃下的α-澱粉酶及蛋白酶的安定性，溫度超過45℃ α-澱粉酶及蛋白酶活性即大幅降低。將乾燥麴米和10%鹽水以1：5的比例均勻混合，分析25℃和40℃下反應七天過程中還原糖和酪胺酸含量變化，二者在第三天即可達到最高，但以40℃下的還原糖含量較25℃高，故選擇在40℃下反應3天為鹽麴製備條件。將鹽麴上清液 (8%) 分別添加於麵糰和含30%米穀粉的米麵糰中，會影響麵包的顏色，可使麵包組織硬度降低、體積增加為1.09倍。添加鹽麴可使米麵包的體積增加為1.22倍，組織硬度在隔夜後未顯著變化，此可改善澱粉老化導致米麵包變硬的問題。在九分制嗜好感官品評結果顯示，添加鹽麴可使麵包和米麵包整體表現增加，其整體喜好程度已高達6分以上，顯示鹽麴在麵包和米麵包開發上具有潛力。

Shio koji can replace salt in cooking to provide better flavor and texture. Shio koji solution contains amylase and protease, which have be considered to improve the texture of rice bread. Comparing the stability of α-amylase and protease in shio koji crude extract at 30, 40, 45, 50 and 60oC, and their activities were greatly reduced when the temperature exceeded 45oC. Mixture of dried shio koji and 10% brine in a ratio of 1 : 5 were analyzed the reducing sugar and tyrosine contents during the 7 days reaction at 25oC and 40oC. Both they obtained the highest contents at the third day; however, the reducing sugar at 40oC was higher than that at 25oC. Therefore, the reaction conditions at 40oC for 3 days were selected as the conditions for shio koji preparation. Then shio koji supernatant (8%) was added into the dough and rice dough with 30% rice flour, respectively. Shio koji influenced the color, reduced hardness and increased the volume to 1.09 times of bread. Shio koji could increase the volume of rice bread to 1.22 times, and the hardness of rice bread did not significantly change after overnight, which could solve the problem of easy hardening due to starch retrogradation in the rice bread. The 9-point hedonic sensory evaluation of bread and rice bread showed that the overall preference of both bread was higher than 6 points; therefore, shio koji had potential for development of bread and rice bread production.