[P1～18]穀類・でんぷん

[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)

Keywords:fine rice flour, oil, batter preparation, viscosity, area spread test value, water activity