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大豆ペプチドの製パンへの影響
https://tsc.repo.nii.ac.jp/records/2197
https://tsc.repo.nii.ac.jp/records/2197c88d0223-e92c-4360-a1a3-92190829d1b2
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086581.pdf (377.3 kB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2001-12-20 | |||||
タイトル | ||||||
タイトル | 大豆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 Soybean Peptide Substitution on Breadmaking | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | soybean 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 soybean peptide (WFRS) and baking properties of them were estimated. Hardness and adhesive properties of dough made from WFRS decreased gradually as soybean peptide level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of soybean peptide showed better loaf volume and also showed better sensory evaluation score. Linear regression analysis showed that the quantity of soybean peptide (X) was correlated to the loaf volume of the bread made from WFRS (Y). And the following regression equation was obtained : Y=145.8X+1223.9 | |||||
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 32, p. 1-5, 発行日 2001-12-20 |