[2KEp] 穀物

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

[2KEp04] Structural Modification of Wheat Starch in Deep-Fried and Baked Doughnuts

*Tomomi Kanno¹, Urara Ogawa¹, Yuko Hattori¹, Takashi Mishima², Toshiya Hayashi³, Masahiro Maebayashi³, Yoshiaki Miyake¹, Atsuhisa Nishimura⁴ (1. Aichi Shukutoku University, 2. Mie University, 3. Meijo University, 4. Ichibiki Co.,Ltd)

Keywords:

wheat starch,oils and fats,cooking temperature