Kinetic analysis on staling of bread using cereal flour with high amylopectin short chain ratio. (English)

Autor: Tomoya Kitadani, Kanenori Takata

Publikováno v: Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi; 2023, Vol. 70 Issue 12, p565-573, 9p

Improvement of preharvest sprouting resistance with MOTHER OF FT AND TFL 1 + mutated ABA 8ʹ-hydroxylase in white-seeded durum wheat

Autor: Yusuke Ban, Keita Kato, Miwako Ito, Mikiko Yanaka, Kanenori Takata

Publikováno v: Breeding Science. 72:355-361

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::822bf627ca335d84a4fb66d2641dff72
https://doi.org/10.1270/jsbbs.22018

Effects of the Composition of Glutenin Subunits at Glu-A1 and Glu-D1 loci and Protein Content in Japanese Soft Wheat on the Japanese Sponge Cake and Cookie Quality

Autor: Naoyuki Ishikawa, Mikiko Yanaka, Funatsuki Wakako, Kanenori Takata

Publikováno v: Japanese Journal of Crop Science. 90:43-51

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::144f54bf59160cb070ffb744351f8ea0
https://doi.org/10.1626/jcs.90.43

Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities

Autor: Takao Myoda, Dennis Marvin Santiago, Daisuke Goshima, Kanenori Takata, Koki Matsushita, Ayano Tamura, Hiroaki Yamauchi

Publikováno v: J Food Sci Technol

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Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70e874bd1780acb61fec727374d4a321
https://obihiro.repo.nii.ac.jp/records/4650

Novel quantitative trait loci for low grain cadmium concentration in common wheat (Triticum aestivum L.)

Autor: Hirokazu Handa, Toshiki Nakamura, Yusuke Ban, Naoyuki Ishikawa, Hiroaki Ueda, Keita Kato, Minoru Matsuyama, Goro Ishikawa, Mikiko Yanaka, Kanenori Takata

Publikováno v: Breeding Science. 70:331-341

Cadmium (Cd) is as an extremely toxic metal that can contaminate agricultural soils. To reduce the risk of Cd intake in food cereals, the development of cultivars with low grain Cd concentration (GCC) is an effective countermeasure. We analyzed quant

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::313303fa63165cd77c1a21fcffce14ec
https://doi.org/10.1270/jsbbs.19150