The 72th Annual Meeting of JSFST
Advanced Search

Session Details

Oral presentationC 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Ja01-09]穀物

Fri. Aug 29, 2025 9:00 AM - 11:15 AM JST
Fri. Aug 29, 2025 12:00 AM - 2:15 AM UTC
Room J(4F 142)
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Ja01]How wild yeast contributes to delicious rice flour bread — Elucidation of wild yeast fermentation characteristics

*Ryunosuke Kawashima1, Yuki Yoshida1, Reini Mori1, Yuhei Kaneko2, Yukihiro Katayama3, Shimizu Motoyuki1, Masashi Kato1 (1. Graduate School of Agriculture, Faculty of Agriculture, Meijo University, 2. HANAKOBO factory, 3. Bakeshop SolSol)
Comment()
9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Ja02]Bread-Making Properties of Rice Flour Bread Partially Replaced with Whole Grain White Sorghum Flour

*AYANE ORITA1, YOKO MIYAHARA2,3, TOMOYUKI OKI1,3 (1. Nakamura Gakuen University, 2. Nakamura Gakuen University Junior College, 3. Nakamura Gakuen University Graduate School)
Comment()
9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3Ja03]Study on the production of 100% rice flour 2 loaf bread (effect of water temperature)

*Norihiro Yamada1 (1. Setsunan University)
Comment()
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)
Comment()
10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Ja05]Effect of Amylopectin Added on Retrogradation of Gluten-free Quinoa Bread

*Chie Kozaki1, Aya Saito1, Tomoko Takagi1, Keiko Fujii1 (1. Japan Women’s University)
Comment()
10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Ja06]Effects of hydrophobic polysaccharide addition after hemicellulase enzymes treatment on the expansion properties of waxy-barley flour-blended breads

*Yasuo Nakatsuka1 (1. Bakery Henriette)
Comment()
10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3Ja07]Visualization of components during the baking process and the effect of enzymes on bread quality

*Nozomi Tanaka1, Honoka Uchiyama1, Aki Morita1 (1. Mitsubishi Corporation Life Sciences Limited)
Comment()
10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Ja08]Improvement of bread taste by adding koji (malted rice) puree

Mutsumi Fukuda1, *Yuri Tashiro1, Yoji Shida2, Masatomo Uga2, Atsushi Tanaka2, Azusa Sasaki1, Kaoru Nagai1 (1. Kyoto Prefectural University, 2. TOMOE FOODS MANUFACTORY CO., LTD.)
Comment()
11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Ja09]Effects of Rice Gel Prepared from Lactic Acid Bacteria-Fermented Brown Rice on the Quality of Brown Rice Bread

*WU YITONG1, Kokawa Mito1 (1. University of Tsukuba)
Comment()
Back to Category List