Analysis of the mechanism for hardening of boiled udon noodles reheated by microwave

Takumi Kikuchi

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)

3:30 PM - 3:45 PM

[3Kp-05] Analysis of the mechanism for hardening of boiled udon noodles reheated by microwave

*Takumi Kikuchi¹, Eri Kimoto¹, Sota Maruta¹, Yuko Nambu¹, Fumito Tani¹, Hiraku Sato², Yasuki Matsumura³, Kentaro Matsumiya¹ (1. Grad. Sch. of Agric., Kyoto Univ., 2. Research Center for Basic Science, Nisshin Seifun Group Inc., 3. RISH, Kyoto Univ.)

Keywords:microwave cooking, udon noodle, hardening, gluten, starch

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