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凍結小麦生地の製パン性に関する研究
https://tsc.repo.nii.ac.jp/records/2105
https://tsc.repo.nii.ac.jp/records/2105d6da3fd4-9cd1-4b2a-b619-fc4d7cc1227e
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086489.pdf (1.1 MB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 1994-12-20 | |||||
タイトル | ||||||
タイトル | 凍結小麦生地の製パン性に関する研究 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Studies on the Baking Properties of Frozen Wheat Dough | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Baking property | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Frozen wheat dough | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Functional property of gluten | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 原著 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Original | |||||
著者名(日) |
筒井, 知己
× 筒井, 知己× 金井, 節子 |
|||||
著者名よみ |
ツツイ, トモミ
× ツツイ, トモミ× カナイ, セツコ |
|||||
著者名(英) |
TSUTSUI, TOMOMI
× TSUTSUI, TOMOMI× KANAI, SETSUKO |
|||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Functional properties of frozen wheat dough (FMG) and gluten prepared from FMG were estimated and baking properties were estimated using FMG. Freeze dried sample of FMG indicated lower water absorption capacity and higher adhesive properties than the feeze dried sample of non-frozen dough (NFG). The gluten prepared from FMG indicated lower emulsifying properties than the gluten prepared from NFG. Among the bread made from FMG, the bread made from the dough frozen for 1 month showed the highest loaf volume. And the loaf volume of the bread was positively correlated to the foam capacity of the gluten. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00128690 | |||||
書誌情報 |
聖徳栄養短期大学紀要 巻 25, p. 1-9, 発行日 1994-12-20 |