@article{oai:tsc.repo.nii.ac.jp:00002119,
 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), 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.},
 pages = {1--8},
 title = {小麦ふすまの製パン性に関する研究},
 volume = {26},
 year = {1995}
}