{"created":"2023-07-25T10:32:25.860906+00:00","id":806,"links":{},"metadata":{"_buckets":{"deposit":"4e03ad57-ac7f-4223-a0b7-bb760b3ff428"},"_deposit":{"created_by":5,"id":"806","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"806"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00000806","sets":["6:161:179"]},"author_link":["6394","6395","6396"],"control_number":"806","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"90","bibliographicPageStart":"77","bibliographicVolumeNumber":"52","bibliographic_titles":[{"bibliographic_title":"広島女学院大学論集"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The first report was an examination of the effects on baking quality for bread when glutinous rice flour was added to the ingredients. It was possible to make bread with a good flavor and a glutinous rice flour-oriented texture by adding glutinous rice flour. But when the effects on bread with the proportion of glutinous rice flour increased from 5% to 20% were examined, the loaf volume and loaf specific volume decreased markedly as the added volume of glutinous rice flour increased. So in order to improve the loaf volume and loaf specific volume, four kinds of amylase enzymes were added to the ingredients in our trials. As mentioned in the first report, the maximum amount of glutinous rice flour that could be added to wheat flour in the ingredients for bread turned out to be 10%. So by adding amylase to the bread with 15% glutinous rice flour added to the ingredients, we tried to improve the baking quality of the bread and got the results below. 1) Bread with 15% glutinous rice flour and 0.02% amylase, which was produced by Aspergillus oryzae, added to the ingredients was the best in all points of baking quality for bread, the effects on bread quality and eating quality.\n2) The better baking qualities for bread were a lower start temperature of gelatinization and a lower temperature of highest viscosity. And the larger breakdown dough showed better quality for bread than the control sample.\n3) A better baking quality for bread was a lower volume of reducing sugar. The maximum reducing sugar turned out to be approximately 35%.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島女学院大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0374-8057","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"奥田, 弘枝","creatorNameLang":"ja"},{"creatorName":"オクダ, ヒロエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6394","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"PonteJr., J.G."}],"nameIdentifiers":[{"nameIdentifier":"6395","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Okuda, Hiroe","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6396","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":"2023-03-03"}],"displaytype":"detail","filename":"ronsyu52okuda.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ronsyu52okuda.pdf","url":"https://hju.repo.nii.ac.jp/record/806/files/ronsyu52okuda.pdf"},"version_id":"c8255bb0-efb4-489c-8d69-c6760f62c89f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"パン","subitem_subject_scheme":"Other"},{"subitem_subject":"物理的性状","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":"パンの物理的性状に及ぼすもち米粉添加の影響（2）：酵素によるパンの品質改善効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"パンの物理的性状に及ぼすもち米粉添加の影響（2）：酵素によるパンの品質改善効果","subitem_title_language":"ja"},{"subitem_title":"The Effect of Glutinous Rice Flour on the Properties of Bread（2）","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["179"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"806","relation_version_is_last":true,"title":["パンの物理的性状に及ぼすもち米粉添加の影響（2）：酵素によるパンの品質改善効果"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2024-01-17T02:09:59.130738+00:00"}