Firming of non-gluten rice flour bread can be reduced by using rice mutants with shorter amylopectin chains

Noriaki Aoki

Presentation information

Oral presentation

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

[2Gp] Food grain

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room G (3F N305)

Chair:Toshihisa Ohno, Noriaki Aoki

3:45 PM - 4:00 PM

[2Gp-04] Firming of non-gluten rice flour bread can be reduced by using rice mutants with shorter amylopectin chains

*Noriaki Aoki¹, Takemure Minoru², Hamasaki Syougo², Matsuda Keigo², Umemoto Takayuki¹ (1. Institute of Food Research, NARO, 2. Kagoshima Prefectural Institute for Agricultural Development)

Keywords:Rice flour, Bread, Amylopectin, Starch, Gluten-free

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