The 72th Annual Meeting of JSFST
Advanced Search

Session Details

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)

[2Kp01-11]食品物性、加工、製造技術

Thu. Aug 28, 2025 3:00 PM - 5:45 PM JST
Thu. Aug 28, 2025 6:00 AM - 8:45 AM UTC
Room K(4F 143)
Chair:Takao Nagano
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Kp01]Effects of heating conditions on the top and bottom surfaces of bread dough during baking on appearance and inner-phase quality

*SEIJI YAMADA1 (1. SANTA Baking Laboratory)
Comment()
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)
Comment()
3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2Kp03]Effects of emulsifiers on physicochemical properties of bread during long-term storage.

*Masumi Ookawa1, Junna Takeuchi2, Tomosada Masuko3, Yuki Mitarai3, Natsumi Shimizu3, Teppei Imaizumi2,4, Takahisa Nishizu2,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. Faculty of Applied Biological Sciences, Gifu Univ., 3. Mitsubishi Chemical Corp., 4. Preemptive Food Research Center, Gifu Univ.)
Comment()
3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Kp04]Physicochemical, aroma, and sensory properties of bread with coffee silverskin

*Mai Ito1, Maki Asano2, Hirokazu Fuzii2, Masaharu Yamada3, Teppei Imaizumi4,5, Takahisa Nishizu4,5 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. KEY COFFEE INC, 3. School of Advanced Engineering, Kogakuin Univ., 4. Faculty of Applied Biological Sciences, Gifu Univ., 5. Preemptive Food Research Center, Gifu Univ.)
Comment()
4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2Kp05]Effects of polyol on the porous structure and texture for cakes

*Miyu Yamanoi1, Tomochika Sogabe2, Teppei Imaizumi3,4, Takahisa Nishizu3,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. B Food Science Co., Ltd., 3. Faculty of Applied Biological Sciences, Gifu Univ., 4. Preemptive Food Research Center, Gifu Univ.)
Comment()
4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Kp06]Improvement in rice flour bread quality by wet-type grinder-treated okara

Ramli Andi Rahmayanti1, *Takao Nagano1 (1. Ishikawa Prefectural University)
Comment()
4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[2Kp07]Effect of the Addition of Pregelatinized Japonica Rice Flours on the Rheological Properties of a Gluten-Free Pizza Base Dough

*Ana Ligia Vargas1, Reimi Sato2, Hiroko Yano2, Tomonori Koda2, Akihiro Nishioka2, Tetsuya Araki1 (1. The University of Tokyo, 2. Yamagata University)
Comment()
4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Kp08]Utilization of Pre-gelatinized Barley Flour in Roller-Type Noodle Production

*Masaya Kozai1, Kotone Koketsu1, Koji Shimada1 (1. Hakubaku. Co. Ltd)
Comment()
5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2Kp09]Effect of gliadin addition on barley noodles

*Hirosuke Hatayama1, Tsuyoshi Sato1 (1. Tokyo Metropolitan Industrial Technology Research Institute)
Comment()
5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[2Kp10]Non-Destructive TD-NMR Analysis of Starch–Gluten Separation in Wheat Dough

*Chika Takai-Yamashita1,2, Yukari Sasaki1, Junko Ikeda2,3, Naomi Shibata4 (1. Nagoya Inst. Technol., 2. Tohoku Univ., 3. Mageleka Japan Co,. Ltd., 4. Gifu Univ.)
Comment()
5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2Kp11]Influence of the moisture content on the retrogradation of corn starch gels.

*Natsuki Takamine1, Masaharu Ohba2, Masahiro Maebayashi3 (1. Graduate. school of agriculture. Meijo Univ. , 2. Meijo Univ. , 3. Faculty of agriculture)
Comment()
Back to Category List