{"created":"2023-05-15T13:30:30.569413+00:00","id":57,"links":{},"metadata":{"_buckets":{"deposit":"426b2949-20fa-4d0a-9947-8daf3fdfe86d"},"_deposit":{"created_by":17,"id":"57","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"57"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:00000057","sets":["2:12"]},"author_link":["10"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-04-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"15","bibliographicPageStart":"9","bibliographic_titles":[{"bibliographic_title":"食文化研究"},{"bibliographic_title":"FOOD CULTURE RESEARCH","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"  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％\n 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.    \nA  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％\n  or  20％ were  given  palatability  scores  equivalent  to  or  higher  than  that of a bread loaf with no wheat bran added.","subitem_description_type":"Other"}]},"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":"AA12671053","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4110","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"舘, 和彦"},{"creatorName":"タチ, カズヒコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"10","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-20"}],"displaytype":"detail","filename":"shokubunka03-02Tachi.pdf","filesize":[{"value":"624.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://gijodai.repo.nii.ac.jp/record/57/files/shokubunka03-02Tachi.pdf"},"version_id":"430c4d39-27d7-495c-b904-b07572c1daab"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"小麦ふすま｜ 食パンの品質｜ 加水量","subitem_subject_scheme":"Other"},{"subitem_subject":"wheat bran ｜ quality of bread loaf ｜ amount  of Added water","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":"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","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"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"},{"subitem_title":"Effects of the Amount of Added Water on the Quality of Bread Loaves with High Levels of Wheat Bran","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-20"},"publish_date":"2016-10-20","publish_status":"0","recid":"57","relation_version_is_last":true,"title":["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"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-05-15T13:38:51.895285+00:00"}