[3Ja01-09] 穀物

9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Ja04] Application of freezing dough technology and the effect of high-temperature water addition in gluten-free rice flour bread.

*Hirona Kobayashi¹, Mai Hirata¹, Akari Ito¹, Maika Tagawa¹, Mai Fujikawa¹, Yoshiro Hatanaka², Kumiko Saito¹, Hitoshi Takamura¹ (1. Nara Women's University, 2. Osaka Research Institute of Industrial Science and Technology)

Keywords:

rice flour bread,gluten-free,freezing dough,water addition temperature