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

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3:00 PM - 3:15 PM

[2Gp-01] Desorption and elution behavior of rice proteins in reducing agent solutions

*takuya kamimura¹, kodama kazuma², komatu setuko², ohno toshihisa² (1. Fukui University of Technology Master course, 2. Fukui University of Technology )

3:15 PM - 3:30 PM

[2Gp-02] Properties of rice heated with various solutions

*Toshihisa Ohno¹, Kazuma Kodama¹, Takuya Kamimura² (1. Fukui University of Technology, 2. Graduate School of Fukui University of Technology)

3:30 PM - 3:45 PM

[2Gp-03] Characteristic Evaluation of Texture of Gyuuhi Prepared from Short-Chain Rich Amylopectin Rice at Low Temperature

*Osamu Hasegawa¹, Mizuki Fukiage¹, Kei Yamada¹, Eriko Ihara¹ (1. Aichi Center for Industry and Science Technology, Food Research Center)

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)

4:00 PM - 4:15 PM

[2Gp-05] Relations between brown rice appearance and several rice properties.

*Tomoya OKUNISHI¹, Miho INARI², Ryota MAEZAWA² (1. NARO, NFRI, 2. Kett Electric Laboratory Co. Ltd.)

4:15 PM - 4:30 PM

[2Gp-06] Effects of addition of cereal grains on the color and the flavor compounds of cooked rice

*Noriko Kohyama¹, Kanae Ashida¹ (1. NARO NFRI)

休憩 (4:30 PM - 4:45 PM)

4:45 PM - 5:00 PM

[2Gp-07] Optimal Addition of Lipase and Emulsifier in Bread

*JUNKI MORI¹ (1. Obihiro University of Agriculture and Veterinary Medicine)

5:00 PM - 5:15 PM

[2Gp-08] Changes in taste quality of bread by blending "Haruyokoi" flour streams

*Mai Miyachi^1,2, Tomone Kimura², Shiho Miyata², Naoto Nishio², Yousuke Nishizaki², daijyu Yamada², Tadashi Nakamura¹, Kanenori Takata¹ (1. Obihiro University of Agriculture and Veterinary Medicine, 2. Pasco Shikishima Corporation)

5:15 PM - 5:30 PM

[2Gp-09] Effect of Various Alkaline Agents on the quality of Noodles

*Asako Sekiguchi¹, Haruna Uno¹, Akinobu Kimoto², Naohumi Nishi², Ryoko Kajino¹ (1. Jumonji University, 2. N.C.Corporation)

5:30 PM - 5:45 PM

[2Gp-10] Comparison of Physicochemical, Structural and Textural Properties of Spaghetti with Different Cross-sectional Shapes

*Aiko Sabanai¹, Saori Kanai¹, Takashi Nakamura¹ (1. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University)

5:45 PM - 6:00 PM

[2Gp-11] Exploring Functionality of Wheat Bran for Noodle

*Momono Iwamoto¹, Machiko Kazami¹, Akiko Taniguchi(Yamada)¹, Haruko Noguchi¹ (1. Tokyo University of Agriculture Graduate School of Agriculture)

Session information