Texture and aroma of gluten free rice gel bread made with a variety of rice cultivars

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)

[3Ip] Processing, Manufacturing technology

Sat. Aug 31, 2024 2:15 PM - 5:00 PM Room I (3F N302)

座長:田村匡嗣(宇都宮大学)、安藤泰雅(農業・食品産業技術総合研究機構)、守田和弘(実践女子大学)

2:30 PM - 2:45 PM

*Ariya Ishida¹, Yutaka Kitamura², Mito Kokawa² (1. Univ. of Tsukuba, Agro-bio sci and tech., 2. Univ. of Tsukuba, Life and env.)

Keywords:rice gel bread, gluten free bread, bread aroma, texture analysis, gas chromatography-mass spectrometry

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