{"created":"2024-04-24T08:15:37.597966+00:00","id":2000011,"links":{},"metadata":{"_buckets":{"deposit":"786e0824-4b86-4fc3-9e94-35a59f7c3ace"},"_deposit":{"created_by":13,"id":"2000011","owner":"13","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"2000011"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:02000011","sets":["1:1713921677605"]},"author_link":[],"control_number":"2000011","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-02-28"},"bibliographicIssueNumber":"53","bibliographicPageEnd":"54","bibliographicPageStart":"47","bibliographic_titles":[{"bibliographic_title":"岐阜女子大学紀要"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"給食現場でアレルギーの有無に関わらず，皆が同じ給食を食べる機会を増やすことを目指して大量調理に向く小麦・卵・乳を含まない主食としての米粉パンレシピを検討した。米粉100％で作成したパンはもちもち感が強く, 歯につきやすい特徴があることから，米粉の10％，20％，25％をコーンスターチ（以下，CS と示す）に置換した時の米粉パンの硬さ，付着性，弾力性，凝集性を食感試験機を用いて調べた。その結果，CSを20％，25％添加した場合に焼成2時間後の米粉パンの硬さが有意に硬くなった（p ＜0.05）。付着性はCS添加によって低くなる傾向がみられたが有意差は認められなかった。CS添加による弾力性・凝集性への影響はみられなかった。官能評価の嗜好試験ではCSを10％添加した米粉パンの硬さおよびCSを10％，20％添加した米粉パンの弾力・もちもち感がCS 0％に比べて有意に好まれた。","subitem_description_type":"Other"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"OHBA Kimie"},{"name":"KOJIMA Riyo"},{"name":"HIRASAKA Miku"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0005314X","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-8644","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大場君枝"},{"creatorName":"小嶋梨予"},{"creatorName":"平坂美空"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2024-04-30"}],"filename":"大場・小嶋・平坂.pdf","filesize":[{"value":"729 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://gijodai.repo.nii.ac.jp/record/2000011/files/大場・小嶋・平坂.pdf"},"version_id":"5e94f390-ad96-4cc5-b4b0-fa3512149987"}]},"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":"コーンスターチ添加が米粉パンの物性と食味に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コーンスターチ添加が米粉パンの物性と食味に及ぼす影響","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"13","path":["1713921677605"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-04-30"},"publish_date":"2024-04-30","publish_status":"0","recid":"2000011","relation_version_is_last":true,"title":["コーンスターチ添加が米粉パンの物性と食味に及ぼす影響"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2025-03-14T07:21:34.588238+00:00"}