{"created":"2023-06-20T13:42:16.913412+00:00","id":1653,"links":{},"metadata":{"_buckets":{"deposit":"6020c0f9-a10f-4608-9bbc-a17fca193689"},"_deposit":{"created_by":11,"id":"1653","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1653"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00001653","sets":["6:80:190"]},"author_link":["2397","2511","2402","2512"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"55","bibliographicPageEnd":"69","bibliographicPageStart":"63","bibliographic_titles":[{"bibliographic_title":"藤女子大学人間生活学部紀要"},{"bibliographic_title":"The bulletin of the Faculty of Human Life Sciences, Fuji Women's University","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We prepared Liège waffles from batter made with different mix ratios of two types\nof wheat flour from Ishikari in order to compare their characteristics when they are used for cooking. When the waffle was cooked with more weak flour than strong flour, the batter showed a low value for surface area to volume ratio and it rose well, although it had a high fracture stress (＊p＜0.05). Despite the different flour ratios, the Liège waffles did not differ in palatability. We would like to come up with the best mix ratio for the two varieties of wheat flour for Liège waffles to further utilize the particular characteristics of wheat flour from Ishikari.\nMore than 60% of consumers in Ishikari know of these two varieties of wheat flour\nfrom Ishikari (Haruyo-koi strong flour and Kita-honami weak flour). Further work is\nneeded to raise the profile of wheat flours from Ishikari.\nThe development of a recipe for grissini breadsticks made with flour from Ishikari\nwheat for use at a facility for employment support of the disabled has led to the local sales of the flour as part of the Ishikari City Employment Support System Program. As mentioned above, we believe that the further popularization of flour from Ishikari wheat will contribute to the promotion of local production and consumption.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"藤女子大学"}]},"item_10001_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40021558631","subitem_relation_type_select":"NAID"}}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12605795","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2187-4689","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"南屋, 智砂"},{"creatorName":"ミナミヤ, チサ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2511","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"菊地, 和美"},{"creatorName":"キクチ, カズミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2397","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"村田, まり子"},{"creatorName":"ムラタ, マリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2512","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MINAMIYA, Chisa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2402","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":"2018-07-24"}],"displaytype":"detail","filename":"南屋論文.pdf","filesize":[{"value":"995.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"北海道石狩産小麦粉の普及に関する研究(第2報)","url":"https://fujijoshi.repo.nii.ac.jp/record/1653/files/南屋論文.pdf"},"version_id":"6f9d9aba-c18b-4803-86ba-6febae641d49"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"北海道石狩産小麦粉の普及に関する研究(第2報)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"北海道石狩産小麦粉の普及に関する研究(第2報)"},{"subitem_title":"The Second Report from a Study on the Growing Popularity of Flour Produced in Ishikari, Hokkaido","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["190"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-07-24"},"publish_date":"2018-07-24","publish_status":"0","recid":"1653","relation_version_is_last":true,"title":["北海道石狩産小麦粉の普及に関する研究(第2報)"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-20T14:02:03.606590+00:00"}