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卵白ペプチドの製パンへの影響
https://tsc.repo.nii.ac.jp/records/2170
https://tsc.repo.nii.ac.jp/records/21705e7a243f-5b70-467d-8ec1-db5b438d7e1c
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086554.pdf (480.4 kB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 1999-12-20 | |||||
タイトル | ||||||
タイトル | 卵白ペプチドの製パンへの影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effect of Egg White Peptide Substitution on Breadmaking | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | egg white peptide | |||||
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 egg white peptide (WFRE) and baking properties of it were estimated. Water absorption capacity of WFRE incresed slightly as egg white peptide level increased. Emulsifying properties and foaming properties of water soluble fraction prepared from WFRE decreased gradually as egg white peptide level increased. Among the bread made from WFRE, the bread made from wheat flour replaced with 0.5% of egg white peptide showed better inner structure. | |||||
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 30, p. 1-6, 発行日 1999-12-20 |