{"created":"2023-05-15T11:16:05.592667+00:00","id":2237,"links":{},"metadata":{"_buckets":{"deposit":"072c0119-d851-40c5-84bc-ebb7b6411498"},"_deposit":{"created_by":3,"id":"2237","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2237"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002237","sets":["7:59:94"]},"author_link":["12088","12089","12090","12091","12093","12092"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"35","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":"12088","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金井, 節子"}],"nameIdentifiers":[{"nameIdentifier":"12089","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":"12090","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カナイ, セツコ"}],"nameIdentifiers":[{"nameIdentifier":"12091","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":"12092","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KANAI, SETSUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12093","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_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"強力小麦粉の0.5～1.5%をクロレラ粉末で置き換えたクロレラ粉末添加小麦粉を調整し、その物理的特性を測定するとともに、各小麦粉を用いて製パン試験を行い以下のような結果を得た。(1)クロレラ粉末添加小麦粉の水分吸着量は、クロレラ粉末添加量が増加するにつれ、徐々に増加した。多重バイト試験では、クロレラ粉末を添加すると生地の圧縮に対する応力は多少増加した。生地の附着力は、クロレラ粉末の添加量が増加するにつれ徐々に低下した。(2)各小麦粉を用いた製パン試験では、クロレラ粉末の添加量が増加するにつれてパンのローフボリュームも徐々に増加した。しかしクロレラ粉末1.5%添加小麦粉のパンは多少内層の気泡が大きく、きめの粗いパンになった。(3)においセンサーでの各パンの香りの分析結果では、クロレラ粉末を添加するとChan.2の出力電圧比が減少し、Chan.1の出力電圧比が、大幅に増加した。(4)各パンの官能検査の結果、各パンの総合評価値には、4種の試料間で有意差があった。クロレラ0.5%添加小麦粉とクロレラ1.0%添加小麦粉を用いたパンは食感、味でそれなりの評価を得ていた。","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 seaweed Chlorella (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually as seaweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of chlorella showed better loaf volume and also showed better sensory evaluation score.","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_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_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":"KJ00004703308.pdf","filesize":[{"value":"631.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2237/files/KJ00004703308.pdf"},"version_id":"868924d2-c294-401d-adb1-aec1a08a9e3f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"seaweed","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"baking property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"electronic nose","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":"藻類の製パンへの影響 : (I)クロレラ","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"藻類の製パンへの影響 : (I)クロレラ"},{"subitem_title":"Effect of Seaweed Substitution on Breadmaking : (I) Chlorella","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["94"],"pubdate":{"attribute_name":"公開日","attribute_value":"2004-12-20"},"publish_date":"2004-12-20","publish_status":"0","recid":"2237","relation_version_is_last":true,"title":["藻類の製パンへの影響 : (I)クロレラ"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:26:21.793657+00:00"}