[3KEa] 穀物; 畜産物，乳製品

9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3KEa01] Effect of adding polysaccharides with hydrophobicsubstituents after hemicellulase treatment on the expansion properties of barley flour-blended bread

*Yasuo Nakatsuka¹ (1. Bakery Henriette)

Keywords:

waxy-barley flour-blended breads,hemicellulase treatment,hydrophobic polysaccharide,expansion properties,Propylene Glycol Alginate