This study focused on the factors that soften the crumb texture of vacuum-cooled bread by examining the effect of residual heat applied to bread during the vacuum cooling process, focusing on how suppressing residual heat affects the starch and protein content of the bread. The results showed that in vacuum cooling breads, the removal of residual heat preserved the grain shape and crystallinity of the starch and inhibited the progress of gelatinization. In addition, residual heat also enhanced the insolubilization of proteins caused by baking, indicating that protein insolubilization was suppressed in vacuum cooled breads with less residual heat. To further elucidate the effect on protein properties, the isoforms of gliadin that were soluble in the EtOH fraction, whose hydrophobicity was reduced by residual heat, were identified. The results showed that α-/β- and γ-gliadins, which exhibit higher hydrophobicity among gliadin isoforms, demonstrated increased solubility in vacuum-cooled bread where residual heat was suppressed.

Three varieties of superheated brown rice were processed into a paste, and their milling and storage characteristics were analyzed. First, in superheated brown rice produced by the rice sterilization and insecticidal equipment, i.e., the superheated treatment zone B, the GABA content increased and the grinding characteristics were superior. Second, in the superheated treatment zone A, the quality of the brown rice paste was better in the retort storage zone and the frozen storage zone. Next, we confirmed that the quality of brown rice paste could be maintained for 12 months in the retort storage and frozen storage areas. The GABA content of the brown rice paste was increased by boiling in hot water in the control area. Since the viscoelasticity of brown rice paste varies depending on storage conditions, using different storage temperatures for different purposes is recommended; for example, using frozen storage when a harder paste is desired and retort storage when a softer paste is desired. Mizuhochikara gradually became harder, while Himenomochi was generally soft and gradually lost its stickiness. The taste of Hitomebore brown rice paste was the same as the standard after 12 months of storage in superheated Zone B, whether frozen or retorted, suggesting that superheating in Zone B helps to maintain quality.

Three types of middling (M) flour and brake (B) flour were prepared from two wheat varieties “Mochihime” and “Yukichikara” using a Bühler test mill. The protein contents of B flours were higher than those of M flours, and the noodles made from B flours were harder than those of M flours in both varieties. The breaking test of noodles made from 1M flours suggested that “Mochihime” noodles were soft but required some force to bite through, while “Yukichikara” noodles were harder and tougher than those of “Mochihime”. The braking characteristics of the noodles would be attributed to the ratio of amylose content to amylopectin content, that is, starch composition in both varieties.