[2Dp01-11] Processing Manufacturing technology

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Dp08] Evaluation of the baking quality of gluten-free rice bread using rice flours from different countries

*Yukimi Kubo¹, Shokei Morisaki¹, Aoi Ozaki², Yuna Fujiwara², Yuji Honda² (1. Ishikawa Prefectural University Graduate School, 2. Ishikawa Prefectural University)

Keywords:

gluten-free,rice bread,protease,viscosity