@article{oai:tsc.repo.nii.ac.jp:00002105,
 author = {筒井, 知己 and 金井, 節子 and ツツイ, トモミ and カナイ, セツコ and TSUTSUI, TOMOMI and KANAI, SETSUKO},
 journal = {聖徳栄養短期大学紀要},
 month = {Dec},
 note = {P(論文), 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.},
 pages = {1--9},
 title = {凍結小麦生地の製パン性に関する研究},
 volume = {25},
 year = {1994}
}