Clarification of the mechanism of improvement of baking quality by Milk Fat Globule Membrane (MFGM) material.

Daiki Oka

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

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.)

Keywords:Baking quality, Milk protein, Gliadin

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