[2Dp01-11] Processing Manufacturing technology | The 72th Annual Meeting of JSFST

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Oral presentationD 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Dp01-11]Processing Manufacturing technology

Thu. Aug 28, 2025 3:00 PM - 5:45 PM JST
Thu. Aug 28, 2025 6:00 AM - 8:45 AM UTC

Room D(2F 124)

Chair:Teppei Imaizumi

3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Dp01]Development of 'Self-Emulsifying' Rice Improver: Achieving Both Processing Adaptability and Quality Preservation in Large-Scale Rice Cooking

*Akifumi Mikami¹, Kenta Susaki², Masatsugu Tamura³, Hideaki Kobayashi² (1. Kewpie Jyozo Co., Ltd., 2. Kewpie Corporation, 3. Utsunomiya University)

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

[2Dp02]Effects of rice variety and storage temperature on the physical properties and moldability of cooked rice

*Wataru Mukaimine¹, Hiroshi Okadome¹ (1. NFRI, NARO)

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

[2Dp03]Relations between starch structure and retrogradation rate for rice cooked with added enzyme

*Yuka Oki¹, Yoshinobu Hirata², Hiroshi Nakagawa ², Hiroki Yamauchi², Koji Kaneko², Masato Hagihara², Teppei Imaizumi^3,4, Takahisa Nishizu^3,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. JAEA・Materials Sciences Research Center, 3. Faculty of Applied Biological Sciences, Gifu Univ., 4. PFRC・Preemptive Food Research Center, Gifu Univ.)

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3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Dp04]Influence of Ultra Fine Bubbles on Rice Texture

*Rin Ando¹, Yusuke Nishiuchi¹, Takashi Hata¹, Kaiki Amagu², Masateru Hirae², Kaori Tada¹ (1. National Institute of Technology, Kochi College, 2. Science Co., Ltd.)

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4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2Dp05]Effects of flour composition on the texture of rice flour-based foods

*Tatsuki Kamata¹, Nei Daisuke¹ (1. NARO)

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4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Dp06]Analysis of processing characteristics of different varieties of rice flour

*Kana Miura¹, Satoshi Takagi², Kiharu Igarashi³, Miki Sakuma⁵, Masato Sone⁴ (1. Kyoai Gakuen University, 2. Nagasaki Institute of Applied Science, 3. Yamagata University , 4. Institute of Science Tokyo, 5. Fukushima College)

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4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[2Dp07]Effect of Rice Flour Type on Inhibition of Starch Retrogradation in Rice Gels with Rice Porridge Addition

*Takeaki Otsubo¹, Satoshi Iwamoto², Nakako Katsuno² (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. Faculty of Applied Biological Sciences, Gifu Univ.)

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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)

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5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2Dp09]Effect of Adding Cellulose Nanofiber Gel on the Bubble Structure and Texture of High-Hydration Bread Dough

*Akari Sato¹, Hiroko Yano¹, Tomonori Koda¹, Akihiro Nishioka¹ (1. Graduate School of Organic Materials Science, Yamagata University)

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5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[2Dp10]Effect of Composition of Amorphous Rice Flour Yudane on Bread Making Properties of Yudane Bread Dough

*Haruka Tanikawa¹, Hiroko Yano¹, Tomonori Koda¹, Marin Abiko², Masaru Fukui², Akihiro Nishioka¹ (1. Graduate School of Organic Materials Science, Yamagata University, 2. Alphatech, Co.)

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5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2Dp11]Application of Rolling Method for Rice Noodle Containing Amorphous Rice Flour Obtained by Original Milling Method

*Tomohiro Yajima¹, Hiroko Yano¹, Tomonori Koda¹, Akihiro Nishioka¹ (1. Graduate School of Organic Materials Science, Yamagata University)

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