{"created":"2023-06-20T13:41:05.591725+00:00","id":370,"links":{},"metadata":{"_buckets":{"deposit":"54026176-4bd4-4b0d-8fc1-c6872b74e8f4"},"_deposit":{"created_by":3,"id":"370","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"370"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00000370","sets":["6:23:33"]},"author_link":["505","508","510","506","507","503","504","509"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"40","bibliographicPageStart":"33","bibliographicVolumeNumber":"47","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Recently, there have been many reports regarding bread in which a portion of the flour is replaced with one of three chemically-modified starches. in order to improve the availability of starch and coarse cereals. This study aimed to develop cooked and processed food that would be suitable for those with illnesses requiring a restriction on protein intake and examine the properties and foodscience-related characteristics of bread in which a portion of the flour was replaced with chemicallymodified starch produced from potatoes to enhance the function of starch. In this experiment, we measured the water content, color tone and properties of the bread, and carried out sensory tests. The experimental results suggested that the starchsubstituted bread, showed distinctive properties. Based on these results, we speculate that it is possible to produce tasty bread by further examining the types and composition ratio of starch substitutes.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00006461005","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11520347","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"藤女子大学人間生活学部食物栄養学科 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科藤女子大学大学院人間生活学研究科食物栄養学専攻 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科藤女子大学大学院人間生活学研究科食物栄養学専攻 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山本, 未穂"}],"nameIdentifiers":[{"nameIdentifier":"503","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"菊地 和美"}],"nameIdentifiers":[{"nameIdentifier":"504","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知地 英征"}],"nameIdentifiers":[{"nameIdentifier":"505","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高橋 セツ子"}],"nameIdentifiers":[{"nameIdentifier":"506","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YAMAMOTO, Miho","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"507","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KIKUCHI Kazumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"508","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIJI Hideyuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"509","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TAKAHASHI Setsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"510","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":"KJ00006461005.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006461005.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/370/files/KJ00006461005.pdf"},"version_id":"35e98521-595d-48b9-a891-fde2371c0194"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"chemically-modified starch ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" bread specific volume ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" hardness","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":"小麦粉の一部に化工澱粉を添加した食パンの調理科学的特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小麦粉の一部に化工澱粉を添加した食パンの調理科学的特性"},{"subitem_title":"Food science-related characteristics of bread in which a portion of the flour was replaced with chemically-modified starc","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["33"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"370","relation_version_is_last":true,"title":["小麦粉の一部に化工澱粉を添加した食パンの調理科学的特性"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:10:01.743007+00:00"}