{"created":"2023-05-15T11:16:00.567095+00:00","id":2130,"links":{},"metadata":{"_buckets":{"deposit":"cf7b9feb-b55e-4160-8a6b-e0a059519d34"},"_deposit":{"created_by":3,"id":"2130","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2130"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002130","sets":["7:59:86"]},"author_link":["11481","11476","11480","11477","11478","11479"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"27","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":"11476","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金井, 節子"}],"nameIdentifiers":[{"nameIdentifier":"11477","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":"11478","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カナイ, セツコ"}],"nameIdentifiers":[{"nameIdentifier":"11479","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":"11480","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KANAI, SETSUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11481","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 0.5 to 1.5% of pectin (WFRP) were estimated and baking properties were estimated using WFRP. Water absorption capacity of WFRP decreased gradually, but adhesive properties of WFRP increased gradually as pectin level increased. Forming properties of water soluble fraction (WSF) prepared from WFRP incresed gradually as pectin level increased. Among the bread made from WFRP, the bread made from wheat flour replaced with 1.0% of pectin showed higher loaf volume and better inner structure. The multiple regression analysis showed that the hardness of dough(X_1) and adhesiveness of dough(X_2) were totally correlated to the loaf volume of the bread made from WFRP(Y). And the following multiple regression equation was obtained: Y=1722.06-31.47X_1+23.65 X_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":"KJ00004086514.pdf","filesize":[{"value":"532.5 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2130/files/KJ00004086514.pdf"},"version_id":"1d34f843-9370-4ebd-bbcb-f3c0606b50f1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Pectin","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":"ペクチンの製パン性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ペクチンの製パン性に関する研究"},{"subitem_title":"Studies on the Baking Properties of Pectin","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["86"],"pubdate":{"attribute_name":"公開日","attribute_value":"1996-12-20"},"publish_date":"1996-12-20","publish_status":"0","recid":"2130","relation_version_is_last":true,"title":["ペクチンの製パン性に関する研究"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:35:32.582503+00:00"}