Session information

口頭発表

穀類・でんぷん

A‐1,2,3

Sat. Sep 3, 2022 9:10 AM - 9:55 AM A (A401)

座長:福田ひとみ(帝塚山学院大)

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9:10 AM - 9:25 AM

[A-1, Y-4] Physical Properties of Soy Protein/Soy Polysaccharide Mixed Breads and Their Palatability and Chewability in the Elderly

*Kotomi Sasaki¹, Miki Yoshimura^2,3, Ryoko Shimada^2,3, Satomi Eguchi⁴, Toshiko Kuwano⁴ (1. University of Hyogo・Graduate School of Human Science and Environment, 2. University of Hyogo, 3. Research Institute for Food and Nutritional Sciences, 4. University of Shizuoka)

9:25 AM - 9:40 AM

[A-2, Y-17] Effect of particle size, hot-water treatment on bread crumb texture

*Kaoru TAKEUCHI¹ (1. Hokkaido Research Organization)

9:40 AM - 9:55 AM

[A-3] Effect of the water addition temperature on gluten-free 100% brown rice flour bread making

*Kumiko Saito¹, Mana Yamaguchi¹, Tayori Takechi², Yoshiro Hatanaka³, Takayo Mannari¹, Hitoshi Takamura¹ (1. Nara Women's Univ., 2. Senri Kinran Univ., 3. Osaka Research Institute of Industrial Science and Technology )

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