Masahiko Kamada

Title: Masahiko Kamada: Innovator in Wheat Assessment Technology

Introduction

Masahiko Kamada is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the assessment of wheat and wheat flour for noodle production. His innovative approach has the potential to enhance the quality of noodle products in the food industry.

Latest Patents

Kamada holds a patent for a method of assessing wheat or wheat flour regarding its suitability for producing noodles. The patent describes a process where the starch contained in the wheat or wheat flour is analyzed using differential scanning calorimetry to determine its thermal characteristics. The assessment is based on the results of this analysis, identifying wheat flour that is suitable for noodle preparation. Specifically, the patent outlines that suitable wheat flour is derived from wheat containing starch with an endothermic enthalpy of 0.3 J/g of dry matter or less at a thermal change onset temperature of 80°C or higher.

Career Highlights

Masahiko Kamada is associated with Nisshin Flour Milling Co., Ltd., a leading company in the flour milling industry. His work at Nisshin Flour Milling has allowed him to focus on improving the quality of wheat products, particularly in the context of noodle production. His expertise in food technology has positioned him as a valuable asset in the industry.

Collaborations

Kamada has collaborated with notable colleagues such as Hajime Akashi and Miwa Takahashi. These collaborations have likely contributed to the advancement of research and development in wheat assessment technologies.

Conclusion

Masahiko Kamada's innovative work in assessing wheat and wheat flour has the potential to significantly impact the noodle production industry. His patent reflects a commitment to enhancing food quality through scientific analysis. His contributions are a testament to the importance of innovation in food technology.