Cellulose powder contains high amounts of dietary fibre, which has various functions and no caloric content. In this study, we evaluated the quality (dough expansion volume, loaf specific volume, loaf height, crust and crumb colour, crumb microstructure, and crumb hardness) of bread prepared with cellulose (type I and II) powder. Bread prepared with high levels of cellulose powder had a low dough expansion volume, loaf-specific volume and loaf height, and a lighter crust colour. The crumb hardness of bread containing 10% and 15% cellulose powder was almost similar, whereas the crumb of bread prepared with 20% cellulose powder was significantly harder. However, cellulose powder did not significantly affect the hardening speed of the bread.

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This study compared sponge cakes made with fine rice flour batter folded for various numbers of repetitions with those made with wheat flour batter. The homogenization of bubbles and ingredients in the fine rice flour batter took longer than that in the wheat flour batter. Additionally, the elimination of bubbles from the batter took longer. Therefore, the fine rice flour batter required more folds compared to that by the wheat flour batter. The sponge cakes made with fine rice flour folded 65 and 105 times had a density of 0.38~0.41 g/cm³ and had approximately the same physical characteristics as sponge cake made with wheat flour folded 25 times. Sensory evaluations of the shape, mouth feel, and palatability of those cakes confirmed their similarities to the wheat flour cake folded 25 times.

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High-oleic safflower oil was heated at 180°C while spraying water in a low oxygen atmosphere. Acid value (AV) was measured to evaluate the quality of heated oil. The AV of heated oil was not increased in the low oxygen atmosphere. Moreover, the addition of free fatty acids or hydroperoxide into heated oil did not potentiate the increase of AV under low oxygen atmosphere. Therefore, AV was suggested to be correlated with thermal oxidative deterioration of oil rather than simple hydrolysis of triacylglycerols.

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Over the past few centuries, two types of fish, Spanish mackerel (Scomberomorus niphonius) and Japanese halfbeak (Hyporhamphus sajori), have mainly been eaten in the Okayama Prefecture of Japan. The objective of this study is to highlight dietary customs in Okayama concerning the consumption of these fish.
In recent times, the former has mainly been eaten sashimi and the latter baked, methods inherited from the Edo period. These fish were seen as special products by the Okayama clan and, similar to red seabream (Pagrus major), served to show hospitality on special occasions as well as to high-status guests.
While there are various overlapping factors, these eating habits of the Edo period have been inherited by Okayama Prefecture.

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In many areas of Nagasaki, sliced and dried sweet potatoes are called kankoro. Although this peculiar name exists in regions outside Nagasaki, it is unclear whether its meaning in these regions is inclusive of its method of production. Therefore, in this study, we clarified the names and distribution of sliced and dried sweet potatoes in areas of western Japan.
A questionnaire regarding the name and existence of sliced and dried sweet potatoes was delivered by post to a total of 691 locations (administration agencies and board of education) in each prefecture and municipality along the coast of western Japan. Based on the questionnaire responses, individuals with considerable knowledge about the local food culture were selected and interviewed.
The most common name of sliced and dried sweet potatoes was hoshiimo, which was widely distributed in western Japan. The name kankoro had spread in a belt-like area from the northern part of Kyushu to the Seto Island Sea coastal region. Furthermore, although the name kankoro was associated with sliced and dried sweet potatoes, its method of production was different in the investigated areas.

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Thawing of frozen cooked rice in a microwave oven is representative of a common method for shortening and simplifying the process of cooking. However, questionnaire surveys have reported that many people were dissatisfied with the quality of frozen cooked rice. Therefore, this study focused on the post-cooking cooling process of rice. We measured the moisture content, physical properties, and eGI values of cooked rice. Qualities of rice frozen immediately after cooking without applying a cooling process, were not significantly different from those of freshly cooked rice. In addition, wrapping cooked rice with plastic film during the cooling process resulted in frozen cooked rice similar in quality to freshly cooked rice. There were no significant differences in eGI values between freshly cooked rice and any of the four frozen cooked rice samples. This suggests that the cooling process employed for cooked rice does not substantially affect postprandial elevation of blood glucose levels by ingestion of frozen cooked rice.

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