{"created":"2023-06-20T13:41:59.686708+00:00","id":1356,"links":{},"metadata":{"_buckets":{"deposit":"f19ae035-ecb2-47bd-a966-6524215911fb"},"_deposit":{"created_by":3,"id":"1356","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1356"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00001356","sets":["6:116:145"]},"author_link":["2135","2134","2129","2132","2131","2133","2130","2136"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"37","bibliographicPageStart":"31","bibliographicVolumeNumber":"35","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"1. 小麦ふすまを添加した食パンについて,材料配合割合の最適条件を検討した。検討にはランダムセントロイド最適化法(RCO)を用いた。2. 小麦ふすま添加食パンの比容積からみた最適な材料配合割合は,食塩2.3%,ドライイースト2.1%,水69.0%,砂糖2.5%,バター4.2%,小安ふすま5.7%となった.3. RCOを用いた最適条件の検討は実験回数が少ないため,食品の加工及び開発において有効に活用できる方法であると考えられる。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Optimum composition of ingredients for high-fiber bread containing wheat bran by random centroid optimization. YUKO KOBAYASHI (Laboratory of Cookery, Department of Studies of Human Life, Fuji Women's College, Ishikari, Hokkaido 061-32), SHURYO NAKAI, YASUMI HORIMOTO (Department of Food Science, The University of British Columbia, 6650 N. W. Marine Drive Vancouver, B.C., Canada V6T 1Z4 ) and HIDEYUKI CHIJI (Laboratory of Food Biochemistry, Department of Food Science and Human Nutrition, Faculty of Human Ecology, Fuji Women's College, Ishikari, Hokkaido 061-32). The optimum composition of ingredients was determined with random centroid optimization (RCO) method to obtain better quality of high-fiber bread containing wheat bran. The optimum composition of salt, dry yeast, water, sugar, butter, and wheat bran were 2.3, 2.1, 69.0, 2.5, 4.2, and 5.7%, respectively. RCO method is very efficient for developing processed foods since it can determine optimum parameters of them by conducting only a smaller number of experiments.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00006968683","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":" ブリティッシュコロンビア州立大学 農業科学科 "},{"subitem_text_value":" ブリティッシュコロンビア州立大学 農業科学科 "},{"subitem_text_value":" 藤女子大学 人間生活学科 食品機能学研究室"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小林, 裕子"}],"nameIdentifiers":[{"nameIdentifier":"2129","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中井 秀了"}],"nameIdentifiers":[{"nameIdentifier":"2130","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"堀本 泰美"}],"nameIdentifiers":[{"nameIdentifier":"2131","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知地 英征"}],"nameIdentifiers":[{"nameIdentifier":"2132","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KOBAYASI, YUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2133","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NAKAI SHURYO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2134","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HORIMOTO YASUMI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2135","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIJI HIDEYUKI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2136","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":"KJ00006968683.pdf","filesize":[{"value":"281.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006968683.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/1356/files/KJ00006968683.pdf"},"version_id":"83e07e98-dde3-4e69-a4ec-260e86932d6b"}]},"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":"小麦ふすま添加食パンのランダムセントロイド最適化法による材料配合割合の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小麦ふすま添加食パンのランダムセントロイド最適化法による材料配合割合の検討"},{"subitem_title":"Optimum composition of ingredients for high-fiber bread containing bran by random centroid optimization","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["145"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"1356","relation_version_is_last":true,"title":["小麦ふすま添加食パンのランダムセントロイド最適化法による材料配合割合の検討"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:13:29.988018+00:00"}