*Ryoko Shimada1,2, Mayumi Tamada3, Kasumi Kashii3, Miki Yoshimura1,2 (1.University of Hyogo , 2.Research Institute for Food and Nutritional Sciences, 3.University of Hyogo (Former))
Session information
ポスター(研究発表)
穀類・でんぷん
[P1~18]穀類・でんぷん
*Miki YOSHIMURA1,2, Saki NISHIMIYA3, Ryoko SHIMADA1,2 (1.University of Hyogo, 2.RIFNS, 3.former University of Hyogo)
*Tomoko Yamaguchi1, Kie Yanagisawa1, Norikuni Ohtake 1, Hee-Joon Kim 1,2 (1.Niigata University, 2.Kogakuin University)
[P-4] Basic research of rice flour gel
Effect of sugar content
*Kozue Nakatani1,4, Miki Yoshimura2,3 (1.Kansai University of Welfare Sciences, 2.University of Hyogo, 3.Research Institute for Food and Nutritional Sciences of University of Hyogo, 4.Graduate School of University of Hyogo)
*Mika Mochizuki1,2, Chieko Okabe1, Toshihiko Osawa1, Kengo Ishihara2, Yuya Asami2 (1.Aichi Gakuin University, 2.Ryukoku University, Graduate School)
*Ryuko Ohnishi1 (1.University of the Ryukyus)
*Hitomi Watanuki1, Kaoru Kamizono1, Kazuya Hayashi1, Kenji Asano2 (1.Tokyo Kasei Gakuin University, 2.Hokkaido Agricultural Research Center,NARO)
[P-8] Development of cooking method using buckwheat flour
ーそば粉パンに添加する膨化剤の種類に関する一考察ー
*Kasumi Oohashi1, Natsuyo Yamada1 (1.Nagoya Bunri Nutrition College)
*Emi Obama1 (1.College of Nagoya Bunri University)
[P-10] Development of cooking method using buckwheat flour
ーそば粉パンに添加する生イーストに関する一考察ー
*Natsuyo Yamada1, Kasumi Oohashi1 (1.Nagoya Bunri Nutrition College)
[P-11] Basic research on fine rice flour
Effect of adding oil during batter preparation
*Satoko Noguchi1, Minako Tokunaga2, Keiko Nakamoto2, Kozue Nakatani3, Chizuru Yagi2, Etsuko Yamamoto4, Yasuko Yoneda5 (1.Ryukoku University Junior College, 2.Senri Kinran University, 3.Kansai University of Welfare Sciences, 4.Former Osaka Yuhigaoka Gakuen College, 5.Former Kyoto Notre Dame University, graduate school)
*Asuka Taniguchi1, Yurika Fujimoto1, Shiori Mikami1, Yusuke Ban2, Keita Kato2, Tatsuya M Ikeda2, Miwako Ito2, Rie Kobayashi1 (1.Tokyo Kasei University, 2.Western Region Agricultural Research Center, National Agriculture and Food Research Organization)
[P-13] Development of New Pasta Noodles Using Rice Flour
ー米ゲルを添加した米粉生パスタ麺の力学的性質と構造観察ー
*Izumi Taniguchi1, Koichi Tsutsumi1, Yuichi Narita1 (1.Nagoya Bunri Univ.)
*Saeko Morii1,2, Sakamoto Kaoru1,2 (1.University of Hyogo, 2.Research Institute for Food and Nutritional Sciences,University of Hyogo)
*Natsumi Yamanaka1, Noriko Ikeda3, Noriko Ogawa2 (1.Nagoya Women's University, 2.Chubu University, 3.College of Nagoya Bunri University)
*Hinano Tokida1, Chie Kozaki2, Keiko Fujii2 (1.Japan Woman's University The Graduate School, 2.Japan Woman's University)
*Yukiho Hayashi1, Kyoko Ohishi2 (1.Graduate School of Wayo Women's University, 2.Wayo Women's University)
*Yuri Kintaka1, Yasuko Umeda2, Kazumi Ninomiya3, Hitoshi Kumagai3, Yoshinari Yamamoto2 (1.Sapporo university of health science, 2.Tokyo institute of tourism, 3.Kyoritsu women's university)