In this study, core-shell type particles with a membrane-like shell layer were prepared using a planetary ball mill. Tg = 63°C particles (8.7 μm) and Tg = 32°C particles (7.4 μm) containing a low melting point material were used for the core particles, and water suspension of acrylic particles (150 nm) were used for the shell material. Cross-sectional observation showed a membrane-like shell layer with no visible interfaces was produced on the core surface. This is because the shell particles uniformly adhered to the core particle surface, followed by the close packing and deformation due to the capillary force and curing during the vacuum drying. When the processed particles were heated in an oven at the temperature of the Tg of processed particles, no thermal aggregation and seepage of the low melting point material were observed. It was found that the shell layer effectively protected the core particles.

This study explored a novel, processed food “breadcrumbs-like okara”, which can be substituted for breadcrumbs. Compared to breadcrumbs, breadcrumbs-like okara were found to (1) have a higher oil content, (2) have a brittle structure because they were composed of random and non-uniform pores, and (3) produce more flavorful crumbs. In storage tests, the peroxide values of the prepared breadcrumbs-like okara was within the index range of the Ministry of Health, Labor and Welfare for 60 days at room temperature and for 6 hours after frying. In addition, the texture of breadcrumbs and breadcrumbs-like okara varies depending on the size of the particles. It is important to consider the quality from a microscopic point of view and to consider the choice according to individual preferences, such as the desire to consume more dietary fiber or to eat crumbs with a softer texture.

Rice flour does not produce gluten when kneaded with water, and the dough does not hold together, and thus it must be heated for gelatinization. The dough, which was prepared by pre-heating, of a rice flour with amylose content of about 20% which is commonly consumed in Japan, is highly sticky and difficult to form a noodle shape. Here, we show a relatively simple method to reduce the stickiness of rice-flour noodles by mixing a gelling agent. The texture of these rice-flour noodles was evaluated to be not significantly different from that of wheat-flour noodles commonly eaten in Japan. However, rice flour is more expensive than wheat flour and has not been widely used. Therefore, we proposed noodles made from rice flour simply milled in a mixer. The noodles obtained from rice flour milled with a mixer were comparable to wheat flour noodles.

This commentary provides an overview of the quality and food use characteristics of flour made from high-fiber wheat, which is rich in resistant starch that is fermentable by intestinal flora among the many different types of flour. We explain an overview of the starch structure, properties of flour, and uses utilization of this high-fiber wheat flour, especially in bread and noodles. This wheat has mutation in SBEII gene which produces enzyme that forms branched chains in starch, resulting in high amylose wheat with long straight-chain amylose-like amylopectin. This wheat flour is highly absorbent and is not gelatinized easily even when it is heated. By adjusting the milling process, the grain size becomes similar to a standard wheat flour, and bread and noodles made with the high fiber wheat flour have the same appearance as usual. While high fiber flour food products tends to be blended whole wheat flour, wheat bran, and modified starch, this product is easier to be eaten than them eaten, allowing people to consume fermentable dietary fiber every day without difficulty.

This paper introduces cookery science research related to the grain and powder of rice and sugar. In rice research, a reversal phenomenon was observed, in which rice soaked in cold water for a long time absorbed more water than rice soaked in warm water. This reversal phenomenon was specific to the granular shape of the rice grain. In sugar research, the particle size of sugar crystals affects the heating and melting characteristics of the sugars, resulting in qualitative differences in the cooking properties and taste of caramel sauces. This paper uses rice and sugar as examples to show that, despite containing the same ingredients, the characteristics of the cooking process and the properties of the cooked food vary depending on the type of grain, powder, and their respective size.

Chocolate is a confectionery in which fine solid particles of cacao nibs, sugar, milk powder, etc. are dispersed in fat crystal network as the continuous phase. In chocolate manufacturing processes, chocolate liquor is made by dispersing solid particles into melted chocolate fats by raising the temperature, and then the chocolate fats are crystallized by subsequent cooling. The morphology and mode of aggregation of solid particles and fine crystal network of the chocolate fats play extremely important roles in the chocolate production as well as the gloss and good taste of chocolate products. In this paper, the manufacturing process of chocolate and the quality of the final products are discussed from the perspective of powder technology.