WEKO3
アイテム
{"_buckets": {"deposit": "cf7b9feb-b55e-4160-8a6b-e0a059519d34"}, "_deposit": {"created_by": 3, "id": "2130", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "2130"}, "status": "published"}, "_oai": {"id": "oai:tsc.repo.nii.ac.jp:00002130", "sets": ["86"]}, "author_link": ["11481", "11476", "11480", "11477", "11478", "11479"], "item_2_biblio_info_14": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1996-12-20", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "7", "bibliographicPageStart": "1", "bibliographicVolumeNumber": "27", "bibliographic_titles": [{"bibliographic_title": "聖徳栄養短期大学紀要"}]}]}, "item_2_creator_6": {"attribute_name": "著者名(日)", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "筒井, 知己"}], "nameIdentifiers": [{"nameIdentifier": "11476", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "金井, 節子"}], "nameIdentifiers": [{"nameIdentifier": "11477", "nameIdentifierScheme": "WEKO"}]}]}, "item_2_creator_7": {"attribute_name": "著者名よみ", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "ツツイ, トモミ"}], "nameIdentifiers": [{"nameIdentifier": "11478", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "カナイ, セツコ"}], "nameIdentifiers": [{"nameIdentifier": "11479", "nameIdentifierScheme": "WEKO"}]}]}, "item_2_creator_8": {"attribute_name": "著者名(英)", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "TSUTSUI, TOMOMI", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "11480", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "KANAI, SETSUKO", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "11481", "nameIdentifierScheme": "WEKO"}]}]}, "item_2_description_1": {"attribute_name": "ページ属性", "attribute_value_mlt": [{"subitem_description": "P(論文)", "subitem_description_type": "Other"}]}, "item_2_description_12": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "Physical properties of wheat flour replaced with 0.5 to 1.5% of pectin (WFRP) were estimated and baking properties were estimated using WFRP. Water absorption capacity of WFRP decreased gradually, but adhesive properties of WFRP increased gradually as pectin level increased. Forming properties of water soluble fraction (WSF) prepared from WFRP incresed gradually as pectin level increased. Among the bread made from WFRP, the bread made from wheat flour replaced with 1.0% of pectin showed higher loaf volume and better inner structure. The multiple regression analysis showed that the hardness of dough(X_1) and adhesiveness of dough(X_2) were totally correlated to the loaf volume of the bread made from WFRP(Y). And the following multiple regression equation was obtained: Y=1722.06-31.47X_1+23.65 X_2.", "subitem_description_type": "Other"}]}, "item_2_source_id_13": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00128690", "subitem_source_identifier_type": "NCID"}]}, "item_2_text_10": {"attribute_name": "著者所属(英)", "attribute_value_mlt": [{"subitem_text_language": "en", "subitem_text_value": "SEITOKU JUNIOR COLLEGE OF NUTRITION"}, {"subitem_text_language": "en", "subitem_text_value": "SEITOKU JUNIOR COLLEGE OF NUTRITION"}]}, "item_2_text_2": {"attribute_name": "記事種別(日)", "attribute_value_mlt": [{"subitem_text_value": "原著"}]}, "item_2_text_3": {"attribute_name": "記事種別(英)", "attribute_value_mlt": [{"subitem_text_language": "en", "subitem_text_value": "Original"}]}, "item_2_text_9": {"attribute_name": "著者所属(日)", "attribute_value_mlt": [{"subitem_text_value": "聖徳栄養短期大学"}, {"subitem_text_value": "聖徳栄養短期大学"}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2015-09-26"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00004086514.pdf", "filesize": [{"value": "532.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_11", "mimetype": "application/pdf", "size": 532500.0, "url": {"url": "https://tsc.repo.nii.ac.jp/record/2130/files/KJ00004086514.pdf"}, "version_id": "1d34f843-9370-4ebd-bbcb-f3c0606b50f1"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "Pectin", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Baking property", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "ペクチンの製パン性に関する研究", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ペクチンの製パン性に関する研究"}, {"subitem_title": "Studies on the Baking Properties of Pectin", "subitem_title_language": "en"}]}, "item_type_id": "2", "owner": "3", "path": ["86"], "permalink_uri": "https://tsc.repo.nii.ac.jp/records/2130", "pubdate": {"attribute_name": "公開日", "attribute_value": "1996-12-20"}, "publish_date": "1996-12-20", "publish_status": "0", "recid": "2130", "relation": {}, "relation_version_is_last": true, "title": ["ペクチンの製パン性に関する研究"], "weko_shared_id": -1}
ペクチンの製パン性に関する研究
https://tsc.repo.nii.ac.jp/records/2130
https://tsc.repo.nii.ac.jp/records/213085ecdf89-e2df-4fab-8b3e-2ff4a04f9dfb
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086514.pdf (532.5 kB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 1996-12-20 | |||||
タイトル | ||||||
タイトル | ペクチン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 Pectin | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Pectin | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Baking property | |||||
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 | Physical properties of wheat flour replaced with 0.5 to 1.5% of pectin (WFRP) were estimated and baking properties were estimated using WFRP. Water absorption capacity of WFRP decreased gradually, but adhesive properties of WFRP increased gradually as pectin level increased. Forming properties of water soluble fraction (WSF) prepared from WFRP incresed gradually as pectin level increased. Among the bread made from WFRP, the bread made from wheat flour replaced with 1.0% of pectin showed higher loaf volume and better inner structure. The multiple regression analysis showed that the hardness of dough(X_1) and adhesiveness of dough(X_2) were totally correlated to the loaf volume of the bread made from WFRP(Y). And the following multiple regression equation was obtained: Y=1722.06-31.47X_1+23.65 X_2. | |||||
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 27, p. 1-7, 発行日 1996-12-20 |