57 results on '"YAMAUCHI, HIROAKI"'
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2. Bread-making Qualities of Low-salt Dough with Soy Sauce
3. Effect of Heated Gluten on Bread-making Qualities of Yudane Dough
4. Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality
5. Evaluation of Bread-making Quality of Dough by the Supplemented with Sourdough Fermented by Leuconostoc citreum YMC08 Strain, Isolated from Domestic Extra Strong Wheat Variety “Yumechikara”
6. Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes
7. Improvement of Bread Dough Supplemented with Crust Gel and the Addition of Optimal Amounts of Bakery Enzymes
8. Analysis of the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process
9. Effects of Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato cv. Toyoshiro
10. Effect of Heated Gluten on Bread-making Qualities of Yudane Dough
11. The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes
12. The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method
13. A kinetic Study on Staling of White Bread Made by Straight Method
14. Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder
15. Improvement of Bread-making Quality by the Addition of Betaine
16. Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido
17. Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries
18. Erratum: Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making
19. Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality
20. Effect of Gelatinized Wheat Starch on Bread-making Qualities of Yudane Dough
21. Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes
22. Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making
23. The Staling and Texture of Bread Made Using the Yudane Dough Method
24. Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines
25. Development of Baker's Yeast "Tokachino" through Collaboration of Industry, Academia and Government
26. Characterization of Peroxidase in Tartary Buckwheat Seed
27. Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene
28. Effective Production of .GAMMA.-Aminobutyric Acid Using Wheat Germ
29. A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars
30. Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
31. Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
32. Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
33. Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
34. Effect of Natural Light Periods on Rutin, Free Amino Acid and Vitamin C Contents in the Sprouts of Common (Fagopyrum esculentum Moench) and Tartary (F. tataricum Gaertn.) Buckwheats
35. Relationship Between Physical Properties of Dough and Expansion Ability During Bread-Making
36. Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
37. Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
38. Bread-Making Quality of Wheat/Rice Flour Blends
39. Bacterial Adjunct to Improve the Quality of Alkaline Noodles
40. Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido
41. Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
42. The Pasting Properties of Flour and Starch in Wheat Grain Damaged by .ALPHA.-Amylase
43. Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure.
44. Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality.
45. Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid.
46. Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste.
47. Utilization of Lactobacillus amylovorus as an Alternative Microorganism for Saccharifying Boiled Rice.
48. The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour.
49. Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.
50. The Small Scale Method to Measure Physical Properties of Dough for Simple Bread-making Evaluation of Flours.
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