WEKO3
アイテム
小麦ふすま多量添加食パンの品質に及ぼす加水量の影響
https://gijodai.repo.nii.ac.jp/records/57
https://gijodai.repo.nii.ac.jp/records/57f65ca151-afef-4a5d-9cae-e9c2886811ad
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
本文 (624.2 kB)
|
|
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2016-10-20 | |||||
| タイトル | ||||||
| タイトル | 小麦ふすま多量添加食パンの品質に及ぼす加水量の影響 | |||||
| タイトル | ||||||
| タイトル | Effects of the Amount of Added Water on the Quality of Bread Loaves with High Levels of Wheat Bran | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 小麦ふすま｜ 食パンの品質｜ 加水量 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | wheat bran ｜ quality of bread loaf ｜ amount of Added water | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
舘, 和彦
× 舘, 和彦 |
|||||
| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | This study aimed to achieve successful preparation of bread loaves that show limited quality deterioration even when ample wheat bran was added. Effects of increased levels of added water on the quality (volume, color tone, physical properties, and palatability) of bread loaves were examined to obtain the results described below. Wheat bran adsorbs more water than wheat flour does. Therefore, larger amounts of water are adsorbed by dough with increases in the level of added wheat bran. Bread loaves with high levels of wheat bran (10％, 20％, and 30％) greatly improved in quality when water was added up to 90％ in bread production. As the level of added water increased, bread loaves increased in volume, decreased in the level of color fading, softened in texture, and improved in cohesiveness. A sensor y evaluation yielded higher scores in all criteria for bread loaves, with higher levels of water added. Bread loaves with water added at 90％ and wheat bran at 10％ or 20％ were given palatability scores equivalent to or higher than that of a bread loaf with no wheat bran added. |
|||||
| 書誌情報 |
食文化研究 en : FOOD CULTURE RESEARCH 号 3, p. 9-15, 発行日 2016-04-15 |
|||||
| 出版者 | ||||||
| 出版者 | 岐阜女子大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 2188-4110 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA12671053 | |||||
