森田 尚文

玄米と発芽玄米にかかる日本の食文化について 

トップフードテクノフォーカス 2004(7) No. 61-15 2004年  

ソバ製粉工程における各種画分の一般成分及びタンパク質の特性について 

食品工業（光琳） 47巻,20号 2004年  

Dough and breadmaking properties of various strong wheat grains cultivated in Japan 

J. Appl. Glycosci. 51 (in press) 2004年  

Dough properties and baking quality of several domestic wheat flours as compared with commercial foreign wheat flour 

Food Sci. Technol. Res 10 (in press) 2004年  

Characterization of graded buckwheat flours and some properties of germinated Mancan buckwheat grains 

Fagopyrum 21 (in press) 2004年  

Characteristics of graded buckwheat flours and functional properties of germinated buckwheat 

Proceedings of the 9th International Symposium on Buckwheat, Prague, Czech 2004年  

Application of Pregerminated Brown Rice for Breadmaking 

Cereal Chemistry 81(1), 450-455 2004年  

Comparative characteristics of Lutein and its fatty acid esters as food colorants 

Res. Adv. In Food Science 4 (eds A. Giovane. M. Goto, P. Rozan, J.R. Mitchell, D. Ehlers), Global Research Network, India 2004年  

Effects of hydroxypropylated tapioca starch, phosphorylated cross-linked tapioca starch and acetylated tapioca starch substitution on bread quality baked from frozen dough 

Proceedings of the 54th RACI Cereal Chemistry Division Conference, Canberra, Australia (in press) 2004年  

Effect of Various dextrin substitutions for wheat flour on Dough 

Food Res. Intern. 37, 59-65 2004年  

Substitution of buckwheat for wheat flours on processing pasta and cookie 

Fagopyrum 21 (in press) 2004年  

Effect of buckwheat substitution for wheat flour on pasta and cookie 

Proceedings of the 9th International Symposium on Buckwheat, Prague, Czech 2004年  

Changes of bound lipids and composition of fatty acids in germination of quinoa seeds 

Food Science and Technology Research 10(4), in press 2004年  

Effect of Enzymes on the Dough Properties and Quality of Wheat Flour Partly Substituted for Amaranth Flour 

Food Sci, Technol. Res 10(2) 127-131 2004年  

Utilization of various enzymes and emulsifiers for breadmaking with pre-germinated whole rice flours 

Proceedings of the 54th RACI Cereal Chemistry Division Conference, Canberra, Australia (in press) 2004年  

Study on breadmaking of soft-type graded wheat flours containing various enzymes 

Proceedings of the 13rd Indonesian Scientific Meeting, Tokyo, Japan pp. 36-41 2004年  

Evaluation of various baking methods for polished wheat flours 

Cerreal Chemistry 81(5), 660- 2004年  

Effects of polyglycerol mono-fatty acid esters as improvers on breadmaking 

Food Sci. Technol. Res. 10 (in press) 2004年