Confectionery and bakery challenges and responses to diverse texture and quality needs
生活者ニーズの多様化に伴い、製菓製パンの課題も多様化しています。小麦グルテンや加工デンプンを活用した、それらの課題解決やニーズへの対応事例についてご紹介します。ブースでは多様な課題とその解決策を提案するとともに、試食品もご用意しています。製菓製パンの商品開発や製造に携わる方におすすめの内容です。
As consumer needs diversify, so do the challenges facing confectionery and bakery products. We introduce case studies using wheat gluten and modified starch to solve these challenges and meet these needs. At the booth, we propose solutions to a range of challenges and offer product samples for tasting. This content is recommended for those involved in confectionery and bakery product development or manufacturing.