Prevention of bread hardening by microwave cooking with high amylose wheat and durum wheat and analysis of its factors

Eri Kimoto

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)

3:15 PM - 3:30 PM

[3Kp-04] Prevention of bread hardening by microwave cooking with high amylose wheat and durum wheat and analysis of its factors

Eri Kimoto¹, *Kentaro Matsumiya¹, Yuko Nambu¹, Hisako Kimoto¹, Fumito Tani¹, Hiraku Sato², Yasuki Matsumura³ (1. Grad. Sch. of Agric., Kyoto Univ., 2. Research Center for Basic Science, Nisshin Seifun Group Inc., 3. RISH, Kyoto Univ.)

Keywords:microwave cooking, bread, hardening, high amylose wheat, durum wheat

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