Session Details
[2Kp]Processing, Manufacturing technology
Fri. Aug 30, 2024 3:00 PM - 6:00 PM JST
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Room K 2F N206
Chair:Seiji Yamada, Akihiro Nishioka
[2Kp-01]Investigation of Starch Molecular Architecture Suitable for 100% Rice Noodle.
*Rui Kawana1, Hiroko Yano1, Tomonori Koda1, Akihiro Nishioka1 (1. Yamagata Graduate School)
[2Kp-02]Effect of Cellulose Nanofiber Addition Method on Bread Baking Properties of Unmolded Rice Bread.
*Reimi Sato1, Hiroko Yano1, Tomonori Koda1, Yusuke Tada2, Akihiro Nishioka1 (1. Yamagata Graduate School, 2. Nippon Paper Industries)
[2Kp-03]Proposal of a New Bread-Baking Method Inspired by the Amorphous Flour Obtained from a Proprietary Process and Yugone Bread
*Hiroko Yano1, Tomonori Koda1, Masaru Fukui2, Akihiro Nishioka1 (1. Grad. School of Organic Materials Science, Yamagata Univ., 2. Alphatech Inc.)
[2Kp-04]Clarification of the effects of adding white soy sauce in bread making
*Hironobu Mano1, Akane Tsutsui2, Akitoshi Ito1 (1. Aichi Center for Industry and Science Technology, Food Research Center, 2. Nakamo Co., Ltd.)
[2Kp-05]Clarification of the mechanism of improvement of baking quality by Milk Fat Globule Membrane (MFGM) material.
*Daiki Oka1, Takeru Matsumoto1, Kanoka Noda1, Shigeo Hasegawa2, Asami Haryu2, Ryuuta Konaka2, Tomohiro Noguchi3 (1. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 2. Food Devel. Lab., ADEKA, 3. FPC, Fac. Appl. Biosci. Tokyo Univ. Agric.)
[2Kp-06]Effects of milling conditions and water addition temperature on the baking quality of gluten-free rice flour bread.
*Mai Hirata1, Hirona Kobayashi1, Haruna Onzuka1, Mai Fujikawa1, Kumiko Saito1, Norihiro Yamada2, Yoshiro Hatanaka3, Tayori Takechi4, Hitoshi takamura1 (1. Nara Women's University, 2. Setsunan University, 3. Osaka Research Institute of Industrial Science and Technology, 4. Senri Kinran University)
[2Kp-07]New Developments in the Use of Toaster Ovens
(Control Methods for Baking Equipment in Unsteady Oven Environments)
*SEIJI YAMADA1 (1. SANTA Baking Laboratory)
[2Kp-08]Kneading Conditions in the Production of 100% Rice Flour Bread - From the Perspective of Pasting and Rheological Properties -
*Norihiro Yamada1, Masaki Kakuda2, Mio Suzuki2, Kumiko Saito3, Takashi Mishima4, Yasushi Kokean5, Tomochika Mizuma1 (1. Setsunan University, 2. Chemicals Evaluation and Research Institute, Japan, 3. Nara Women's University, 4. Mie University, 5. Mie Prefecture Industrial Research Institute)
[2Kp-09]Characterization of rice flour with controlled gelatinization and its relationship with the physical properties of dough
*Kazuki Kato1, Wataru Noro2, Shuji Chino2, Makoto Takahashi2, Satomi Tsutsuura1, Tadayuki Nisiumi1 (1. Niigata University, 2. Food Research Center, Niigata Agricultural Research Institute )
[2Kp-10]Characteristics of the various rice flours with highly damaged starch by physical pulverizing without heating
*Wataru Noro1, Keiko Morohashi1, Sumiko Nakamura2, Ken'ichi Ohtsubo2, Toshikazu Nishiwaki1 (1. Food Research Center, Niigata Agricultural Research Institute, 2. Nigata University of Pharmacy and Medical and Applied Life Sciences)
[2Kp-11]The effect of temperature of cooked rice on texture and molding properties
*Wataru Mukaimine1, Hiroshi Okadome1, Tomoya Okunishi1 (1. Institute of Food Research, NARO)
[2Kp-12]Evaluation of physical and retrogradation properties of rice cooked with subcritical water
*Yui Okuno1, Kentaro Matsumiya1, Aimi Shoji2, Hiroaki Nitta3, Kyoko Ida3, Fumito Tani1, Kimio Nishimura2, Yasuki Matsumura4 (1. Graduate school of Agriculture, Kyoto University, 2. Doshisha Women's College of Liberal Arts, 3. Panasonic Corporation, 4. RISH, Kyoto University )