Effect of Cellulose Nanofiber Addition Method on Bread Baking Properties of Unmolded Rice Bread.

Presentation information

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

3:15 PM - 3:30 PM

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

Keywords:rice flour, starch, rice flour bread, cellulose nanofiber, bread

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