YAMAUCHI Hiroaki Professor

ThemeResearch and development of novel bread, noodle and confection using Hokkaido wheat and buckwheat flour

My DreamDevelopment of dream bread made from Hokkaido wheat flour
Field Food engineering, Cereal science, Fermentation engineering, Food chemistry, Bread baking science
Keyword Bread, Noodle, Confection, Food quality, Agricaltural process, food texture, Bread baking, Noodle making, Confectionery, Sense evaluation

Introduction

The main research of our lab is listed below.

  1. Analyzing the characteristics of bread flours made by blending the ultra-strong wheat varieties Yumechikara and Kitahonomi—flours that have recently been drawing attention—and developing various kinds of hot water bread using those flours (joint research with the National Agriculture and Food Research Organization, a local bakery and flour milling companies)
  2. Developing a high-pressure accelerated-fermentation bread-making method and frozen bread making using Hokkaido flour (joint research with a private company on Honshu)
  3. Evaluating—mainly for physical properties—the characteristics of raw pasta made from various kinds of Hokkaido flour and developing new varieties of raw pasta
  4. Developing and evaluating the quality of high-quality buckwheat noodles made from various kinds of buckwheat flour produced in Hokkaido (including developing an optimum storage method for buckwheat flour)
  5. Developing and commercializing a profitable new yeast using cost-effective ways of isolating strains of yeast and lactic acid bacteria
Baking bread in Tokachi Dream Bread Research Bakery
Academic degree D.Eng.
License Professional Engineer(Engineering department: Agricultural sector (Agricultural chemistry), Tokachi wine visor
Self introduction

I'm from Aichi and my parents are farmers. After working for a chemical company in the Kansai region for more than 10 years, I longed for Hokkaido. I changed jobs and started at the Hokkaido Agricultural Research Center of the National Agriculture and Food Research Organization, where I'm in charge of research and development focusing on the agricultural processing of wheat, buckwheat and potatoes. Since 2012, I've been working at Obihiro University of Agriculture and Veterinary Medicine. I've been researching and developing bread made from domestic wheat, mainly wheat from Hokkaido. I'm hoping to open a bakery that sells bread made from flour produced in Hokkaido. I like making pottery, tending to the family garden, and breeding goldfish.

Room addressGeneral Research Building 3
Mail address yamauchi atmark obihiro.ac.jp

Belongs

Research Department/Department of Life and Food Sciences/Division of Food Science/Section of Food Technology and Biotechnology
Faculty (Unit)Food Science Program
Related industries Food manufacture, Agriculture, Distribution, Food sale
Affiliated academic society The Japanese Society for Food Science and Technology, The Japanese Society of Applied Glycoscience, Japan Association of Food Preservation Scientists
Academic background 1982 Master, Graduate School of Agricuktural Sciences, Nagoya University
1982-1995 Process Technology Laboratories, Kaneka Corporation
1995-2011 Hokkaido Agricultural Research Center, NARO
2012- Professor, School of Agriculture and Animal Science, Obihiro University of Agriculture and Veterinary Medicine
いのちを預かるスペシャリスト 帯広畜産大学で自分のやりたい研究を見つけよう!