[2Kp01-11] 食品物性、加工、製造技術

3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[2Kp02] Analysis of the prevention effect on hardening of baked wheat flour products by addition of high-degree pre-gelatinized starch

*Minon Sakurai¹, Eri Kimoto¹, Yasuki Matsumura³, Takumi Kikuchi¹, Sota Maruta¹, Hiraku Sato², Fumito Tani¹, Kentaro Matsumiya¹ (1. Graduate School of Agriculture, Kyoto University, 2. Nisshin Seifun Group Inc., 3. Research Institute for Sustainable Humanosphere, Kyoto University)

Keywords:

starch,hardening,wheat,gelatinization