Kneading Conditions in the Production of 100% Rice Flour Bread - From the Perspective of Pasting and Rheological Properties -

Norihiro Yamada

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

4:45 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)

Keywords:Rice Flour Bread, Pasting Properties, Rheological Properties

Abstract password authentication.
Password is required to view the abstract. The password has been sent to registered participants by email.