Characterization of rice flour with controlled gelatinization and its relationship with the physical properties of dough

Kazuki Kato

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

5:00 PM - 5:15 PM

[2Kp-09] Characterization of rice flour with controlled gelatinization and its relationship with the physical properties of dough

*Kazuki Kato¹, Wataru Noro², Shuji Chino², Makoto Takahashi², Satomi Tsutsuura¹, Tadayuki Nisiumi¹ (1. Niigata University, 2. Food Research Center, Niigata Agricultural Research Institute )

Keywords:rice flour, gelatinization, bread, physical properties

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