{"created":"2023-05-15T11:16:00.050932+00:00","id":2119,"links":{},"metadata":{"_buckets":{"deposit":"11cb58e5-9a90-4155-aa2c-8044fdff27c4"},"_deposit":{"created_by":3,"id":"2119","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2119"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002119","sets":["7:59:85"]},"author_link":["11444","11445","11442","11443","11441","11440"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"26","bibliographic_titles":[{"bibliographic_title":"聖徳栄養短期大学紀要"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"筒井, 知己"}],"nameIdentifiers":[{"nameIdentifier":"11440","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金井, 節子"}],"nameIdentifiers":[{"nameIdentifier":"11441","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ツツイ, トモミ"}],"nameIdentifiers":[{"nameIdentifier":"11442","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カナイ, セツコ"}],"nameIdentifiers":[{"nameIdentifier":"11443","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"TSUTSUI, TOMOMI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11444","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KANAI, SETSUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11445","nameIdentifierScheme":"WEKO"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_2_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_type":"Other"}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00128690","subitem_source_identifier_type":"NCID"}]},"item_2_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"SEITOKU JUNIOR COLLEGE OF NUTRITION"},{"subitem_text_language":"en","subitem_text_value":"SEITOKU JUNIOR COLLEGE OF NUTRITION"}]},"item_2_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著"}]},"item_2_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"聖徳栄養短期大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-26"}],"displaytype":"detail","filename":"KJ00004086503.pdf","filesize":[{"value":"780.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2119/files/KJ00004086503.pdf"},"version_id":"bb1f09d0-a9d7-451c-aaaf-e482c845e72b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Wheat bran","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Baking property","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"小麦ふすまの製パン性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小麦ふすまの製パン性に関する研究"},{"subitem_title":"Studies on the Baking Properties of Wheat Bran","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["85"],"pubdate":{"attribute_name":"公開日","attribute_value":"1995-12-20"},"publish_date":"1995-12-20","publish_status":"0","recid":"2119","relation_version_is_last":true,"title":["小麦ふすまの製パン性に関する研究"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:36:14.755927+00:00"}