Effect of Pectin Addition on Bread Making and Preservability of Gluten-Free Bread

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)

[3Kp] Physical property of food

Sat. Aug 31, 2024 2:30 PM - 5:00 PM Room K (2F N206)

座長:松宮健太郎(京都大学)、佐藤之紀(弘前大学)、津村和伸(摂南大学)

3:00 PM - 3:15 PM

*Chie Kozaki¹, Aoi Kamimura¹, Hinako Matsuda¹, Misato Nakamura², Momoko Asano², Keiko Fujii¹ (1. Japan Women’s University, 2. Unitec Foods Co.,Ltd.)

Keywords:rice bread, gluten-free, pectin, physical properties, sensory evaluation

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