{"created":"2023-06-20T13:41:58.080691+00:00","id":1330,"links":{},"metadata":{"_buckets":{"deposit":"a8ef8792-e1b2-4104-a639-5df56fae562a"},"_deposit":{"created_by":3,"id":"1330","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1330"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00001330","sets":["6:116:143"]},"author_link":["2065","2064","2066","2063"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"22","bibliographicPageStart":"15","bibliographicVolumeNumber":"33","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"生とゆでたアスパラガスの凍結乾燥粉末を,小麦粉(強力粉)に1%,5%,及び10%添加した食パンを製造し,比容積の測定,クリープメーターによるテクスチャーの測定と官能検査を行い,アスパラガス粉末を添加していない基本配合食パンと比較した。1. 比容積は,アスパラガス粉末を1%レベルで添加した場合,生とゆで共に基本配合食パンより高い値を示し,膨らみが良くなったが,5%及び10%の添加では低い値となり,特に生のアスパラガスを添加した食パンでその傾向が強かった。2. クリープメーターによる結果は,生,ゆでともに,1%添加した食パンがわずかに軟らかくなったことを示したが,5%及び10%添加した食パンでは有意に硬くなった。3. 官能検査による評価では,ゆでたアスパラガスを1%添加した場合だけ,各項目とも基本配合食パンとの平均点の差が小さく,食パンとして適当と考えられたが,生のアスパラガスを添加した食パンや,ゆでたアスパラガスを5%及び10%添加した食パンは評価が悪く,食パンとして適当ではないと考えられた。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Rheological properties and sensory evaluation of wheat bread containing lyophilized asparagus powder. YUKO KOBAYASHI (Laboratory of Cookery, Department of Studies of Human Life, Fuji Women's College, Ishikari-cho, Hokkaido 061-32) and HIDEYUKI CHIJI (Laboratory of Food Biochemistry, Department of Food Science and Human Nutrition, Faculty of Human Ecology, Fuji Women's College, Ishikari-cho, Hokkaido 061-32). Breads were made with the wheat flour mixed with the lyophilized powder of either raw or boiled asparagus, which contained dietary fiber. Raw or boiled asparagus powder was added in the wheat flour at 1, 5 and 10% levels. The rheological properties of the bread containing asparagus powder were compared with those of the control (no asparagus contained). The hardness of bread containing 5 or 10% asparagus powder was significantly hard compared with the control. The bread containing 1% asparagus powder was significantly soft compared with the control. The result of sensory evaluation and the rheological properties were closely similar.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"4","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00006968646","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00218046","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"藤女子短期大学 生活学科 調理学研究室 "},{"subitem_text_value":" 藤女子大学 人間生活学部 食品機能学研究室"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小林, 祐子"}],"nameIdentifiers":[{"nameIdentifier":"2063","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知地 英征"}],"nameIdentifiers":[{"nameIdentifier":"2064","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KOBAYASHI, YUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2065","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIJI HIDEYUKI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2066","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":"2016-08-22"}],"displaytype":"detail","filename":"KJ00006968646.pdf","filesize":[{"value":"706.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006968646.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/1330/files/KJ00006968646.pdf"},"version_id":"7681bc16-c717-451f-8312-6f8cba9b6f82"}]},"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":"食パン製造時に食物繊維源として添加したアスパラガス粉末のレオロジーと嗜好性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食パン製造時に食物繊維源として添加したアスパラガス粉末のレオロジーと嗜好性に及ぼす影響"},{"subitem_title":"Rheological properties and sensory evaluation of wheat bread containing lyophilized asparagus powder","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["143"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"1330","relation_version_is_last":true,"title":["食パン製造時に食物繊維源として添加したアスパラガス粉末のレオロジーと嗜好性に及ぼす影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:13:41.067589+00:00"}