[3Hp01-08] 穀物

3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[3Hp06] Differentiation of Noodle Products Using High-Ash Stream Flour

*Tomoyuki Narisawa¹, Hiroyuki Yakita¹, Karen Maruhashi², Tomonori Sekimoto², Masaaki Kaneko², Masato Ebara², Hideo Nakajima¹ (1. SAITEC NL, 2. Hoshino Bussan)

Keywords:

High-ash stream flour,Whole wheat flour,Noodle,Texture,Sensory evaluation