@article{oai:tsc.repo.nii.ac.jp:00002144,
 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 0.5 to 1.5% of seaweed Gloiopeltis (WFRS) and baking properties of it were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually as seaweed level increased. Emulsifying properties and foaming properties of water soluble fraction (WSF) prepared from WFRS decresed gradually as seaweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better inner structure. The multiple regression analysis showed that the emulsifying activity index(X_1) and emulsion stability(X_2) were totally correlated to the loaf volume of the bread made from WFRS(Y). And the following multiple regression equation was obtained : Y=1286.44-29.22X_1+223.72X_2.},
 pages = {1--7},
 title = {海藻の製パンへの影響 : (I)ふのり},
 volume = {28},
 year = {1997}
}