Proposal of a New Bread-Baking Method Inspired by the Amorphous Flour Obtained from a Proprietary Process and Yugone 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

3:30 PM - 3:45 PM

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

Keywords:Yugone bread, Shear and Heat Milling Machine (SHMM), low crystallization

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