Direct Measurement of the Retrogradation Heat for Steamed Rices used for Sake Brewing and Rice-Cooking at a Low Temperature.

Koyuki 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)

[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)

4:45 PM - 5:00 PM

[3Kp-10] Direct Measurement of the Retrogradation Heat for Steamed Rices used for Sake Brewing and Rice-Cooking at a Low Temperature.

Koyuki Kato¹, Haruka Nozoe¹, Masao Mizutani², Masaharu Ohba³, *Masahiro Maebayashi¹ (1. Facult. Agricult. Meijo Univ., 2. Mizutani Sake Brewery Co., Ltd., 3. Meijo Univ.)

Keywords:Starch, Thermal Analysis, Gelatinization, Rice Polishing, Sake Brewing

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