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MORITA Naofumi
森田 尚文
Connect your ORCID iD
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Researcher Number
00094631
Other IDs
Affiliation (Current)
2018 : 東洋食品工業短期大学, その他部局, その他
Affiliation (based on the past Project Information)
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2002 – 2003 : 大阪府立大学, 農学生命科学研究科, 教授
2000 : Graduate School of Agric & Biological Sci., Osaka Prefecture University Professor, 農学生命科学研究科, 教授
1999 : 大阪府立大学, 農学部, 教授
Review Section/Research Field
Principal Investigator
食品科学・栄養科学
Keywords
Principal Investigator
分級粉 / ドウの物性 / graded wheat flour / 製パン / DOMESTIC WHEAT FLOUR / 軟質小麦 / 製パン性 / DOUGH PROPERTY / 国産小麦粉 / dough property
…
More
/ polished-graded flour / bread quality / ENZYME DEGRADATION / 酵素分解 / 小麦搗精粉 / domestic wheat flour / 国産小麦 / pentosan / 硬質小麦 / ペントサン / ドウの特性 / BREADMAKING / 成分分析 / general analysis of wheat flour
Less
Research Projects
(
2
results)
Project Start Year(Newest)
Project Start Year(Oldest)
EFFECT OF ENZYME ON THE DOUGH AND BREAD QUALITIES MADE FROM POLISHED AND GRADING FLOURS
Principal Investigator
Principal Investigator
MORITA Naofumi
Project Period (FY)
2002 – 2003
Research Category
Grant-in-Aid for Scientific Research (C)
Research Field
食品科学・栄養科学
Research Institution
OSAKA PREFECTURE UNIVERSITY
Studies on the properties of dough and bread using polished-graded wheat flour
Principal Investigator
Principal Investigator
MORITA Naofumi
Project Period (FY)
1999 – 2000
Research Category
Grant-in-Aid for Scientific Research (C)
Research Field
食品科学・栄養科学
Research Institution
Osaka Prefecture University
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