| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-03 |
| タイトル |
|
|
タイトル |
鮫子の皮の調理に関する研究－水温の影響について－ |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
A Study of Making Chaothu Pies-Onthe Effect of Water Temperature- |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
鮫子の皮 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
水温 |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 著者 |
奥田, 弘枝
請川, 琴子
Okuda, Hiroe
Ukegawa, Kotoko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
In making flour into chaothu pies，the temperature of the water to be added to the flour has been decided，from experience，a ccording to whether the chaothues are fried，
steamed or boiled. People have found that a different water temperature brings different hardness to the dough and the cooked chaothu pies. We made an experiment，therefore，to find out the relation between the temperature and the quantity of the water to be added to the flour，and the hardness of the dough and the cooked chaothu pies. The material used was wheat-flour (hard flour) on the market. The measuring apparatus were a Bravender Farinograph and a curd-tention meter. We measured the hardness of the dough and the cooked pies that varies according to different water temperature; we a1so examined how the dough was effected by the ways of kneading and extending it. The result of our experiment is as fol1ows; when the water temperature is raised，the dough，though with more water in it，can keep proper softness，which enab1es us to hand1e it easi1y and the cooked chaothues to taste soft and good. |
| 書誌情報 |
広島女学院大学論集
巻 19,
p. 95-104,
発行日 1969-12-20
|
| 出版者 |
|
|
出版者 |
広島女学院大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0374-8057 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
ronsyu19ukegawaokuda.pdf (546.5 kB)
