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小麦ふすまの製パン性に関する研究
https://tsc.repo.nii.ac.jp/records/2119
https://tsc.repo.nii.ac.jp/records/2119aa1500ee-0271-4b26-9773-e752314d5643
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086503.pdf (780.4 kB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 1995-12-20 | |||||
タイトル | ||||||
タイトル | 小麦ふすま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 Wheat Bran | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Wheat bran | |||||
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 5 to 20% of bran (WFRB) were estimated and baking properties were estimated using WFRB. Water absorption capacity of WFRB increased gradually, but adhesive properties of WFRB decreased gradually as bran level increased. Functional properties of water soluble fraction prepared from WFRB decreased gradually as bran level increased. Among the bread made from WFRB, the bread made from wheat flour replaced with 5% of bran showed the highest loaf volume. The multiple regression analysis showed that the hardness of dough(X_1) and water binding capacity of wheat flour(X_2) were totally correlated to the loaf volume of the bread made from WFRB(Y). And the following multiple regression equation was obtained: Y=-10559.7+56.4379X_1+107.745X_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 26, p. 1-8, 発行日 1995-12-20 |