[2Kp] Processing, Manufacturing technology

[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)

Keywords:rice flour bread, gluten-free, milling condition, water addition temperature