Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Kp] Processing, Manufacturing technology

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room K (2F N206)

Chair:Seiji Yamada, Akihiro Nishioka

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3:00 PM - 3:15 PM

[2Kp-01] Investigation of Starch Molecular Architecture Suitable for 100% Rice Noodle.

*Rui Kawana¹, Hiroko Yano¹, Tomonori Koda¹, Akihiro Nishioka¹ (1. Yamagata Graduate School)

3:15 PM - 3:30 PM

[2Kp-02] Effect of Cellulose Nanofiber Addition Method on Bread Baking Properties of Unmolded Rice Bread.

*Reimi Sato¹, Hiroko Yano¹, Tomonori Koda¹, Yusuke Tada², Akihiro Nishioka¹ (1. Yamagata Graduate School, 2. Nippon Paper Industries)

3:30 PM - 3:45 PM

[2Kp-03] Proposal of a New Bread-Baking Method Inspired by the Amorphous Flour Obtained from a Proprietary Process and Yugone Bread

*Hiroko Yano¹, Tomonori Koda¹, Masaru Fukui², Akihiro Nishioka¹ (1. Grad. School of Organic Materials Science, Yamagata Univ., 2. Alphatech Inc.)

3:45 PM - 4:00 PM

[2Kp-04] Clarification of the effects of adding white soy sauce in bread making

*Hironobu Mano¹, Akane Tsutsui², Akitoshi Ito¹ (1. Aichi Center for Industry and Science Technology, Food Research Center, 2. Nakamo Co., Ltd.)

4:00 PM - 4:15 PM

[2Kp-05] Clarification of the mechanism of improvement of baking quality by Milk Fat Globule Membrane (MFGM) material.

*Daiki Oka¹, Takeru Matsumoto¹, Kanoka Noda¹, Shigeo Hasegawa², Asami Haryu², Ryuuta Konaka², Tomohiro Noguchi³ (1. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 2. Food Devel. Lab., ADEKA, 3. FPC, Fac. Appl. Biosci. Tokyo Univ. Agric.)

4:15 PM - 4:30 PM

[2Kp-06] Effects of milling conditions and water addition temperature on the baking quality of gluten-free rice flour bread.

*Mai Hirata¹, Hirona Kobayashi¹, Haruna Onzuka¹, Mai Fujikawa¹, Kumiko Saito¹, Norihiro Yamada², Yoshiro Hatanaka³, Tayori Takechi⁴, Hitoshi takamura¹ (1. Nara Women's University, 2. Setsunan University, 3. Osaka Research Institute of Industrial Science and Technology, 4. Senri Kinran University)

4:30 PM - 4:45 PM

[2Kp-07] New Developments in the Use of Toaster Ovens
(Control Methods for Baking Equipment in Unsteady Oven Environments)

*SEIJI YAMADA¹ (1. SANTA Baking Laboratory)

4:45 PM - 5:00 PM

[2Kp-08] Kneading Conditions in the Production of 100% Rice Flour Bread - From the Perspective of Pasting and Rheological Properties -

*Norihiro Yamada¹, Masaki Kakuda², Mio Suzuki², Kumiko Saito³, Takashi Mishima⁴, Yasushi Kokean⁵, Tomochika Mizuma¹ (1. Setsunan University, 2. Chemicals Evaluation and Research Institute, Japan, 3. Nara Women's University, 4. Mie University, 5. Mie Prefecture Industrial Research Institute)

5:00 PM - 5:15 PM

[2Kp-09] Characterization of rice flour with controlled gelatinization and its relationship with the physical properties of dough

*Kazuki Kato¹, Wataru Noro², Shuji Chino², Makoto Takahashi², Satomi Tsutsuura¹, Tadayuki Nisiumi¹ (1. Niigata University, 2. Food Research Center, Niigata Agricultural Research Institute )

5:15 PM - 5:30 PM

[2Kp-10] Characteristics of the various rice flours with highly damaged starch by physical pulverizing without heating

*Wataru Noro¹, Keiko Morohashi¹, Sumiko Nakamura², Ken'ichi Ohtsubo², Toshikazu Nishiwaki¹ (1. Food Research Center, Niigata Agricultural Research Institute, 2. Nigata University of Pharmacy and Medical and Applied Life Sciences)

5:30 PM - 5:45 PM

[2Kp-11] The effect of temperature of cooked rice on texture and molding properties

*Wataru Mukaimine¹, Hiroshi Okadome¹, Tomoya Okunishi¹ (1. Institute of Food Research, NARO)

5:45 PM - 6:00 PM

[2Kp-12] Evaluation of physical and retrogradation properties of rice cooked with subcritical water

*Yui Okuno¹, Kentaro Matsumiya¹, Aimi Shoji², Hiroaki Nitta³, Kyoko Ida³, Fumito Tani¹, Kimio Nishimura², Yasuki Matsumura⁴ (1. Graduate school of Agriculture, Kyoto University, 2. Doshisha Women's College of Liberal Arts, 3. Panasonic Corporation, 4. RISH, Kyoto University )

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