{"created":"2023-07-25T10:32:26.190920+00:00","id":811,"links":{},"metadata":{"_buckets":{"deposit":"4c73cc08-7dcf-4602-9908-5d0a98e9ef84"},"_deposit":{"created_by":2,"id":"811","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"811"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00000811","sets":["6:161:180"]},"author_link":["6405","6406","6407"],"control_number":"811","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"94","bibliographicPageStart":"81","bibliographicVolumeNumber":"51","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":"Since there has been no study of bread using glutinous rice flour, this report is an examination of the effects on bread production and quality when glutinous rice flour is added to the ingredients.\nStudies of bread and cake using non-glutinous rice flour in the ingredients have been reported. Glutinous rice flour is different from non-glutinous rice flour in the characteristics of dextrin. Its dextrin consists of 100% amylopectin, and this helps the dough expand and the high coefficient of viscosity may give bread stickiness which the Japanese would care for.\nThe processed form of glutinous rice is crushed grain. Its use in processed food is limited to rice cakes or Japanese cakes. It can be anticipated that glutinous rice flour might be used in making bread, which will be a new use for glutinous rice.\nThe combination proportion of basic ingredients of the bread is based on the AACC method, which was made the control sample. The effect of bread production with a proportion of glutinous rice flour from 5% to 20% instead of wheat flour was examined.\nThe bread with 5% glutinous rice flour added by was a little large in specific gravity compared with the control sample, and the specific volume was about 95% of the control sample. The hardness was almost the same as the control sample with the balance of the shape and rising (air bubbles) very good for bread. When glutinous rice flour was added, the coefficient of adhesion was characteristically large.\nBread with 10% glutinous rice flour added to the ingredients had an increased coefficient of gravity by 15% compared with the control sample, and the coefficient of volume was about 85% of the control sample. Some changes were observed in other physical properties, including a higher value of hardness.\nThe bread with glutinous rice flour added to the ingredients in a proportion of 15% had an increased coefficient of gravity by 37% compared with the control sample, and a coefficient of volume that was about 74% of the control sample. The value of hardness was about twice as hard as that of the control　sample. It turned out to be hard bread. The coefficient of adhesion was of greater value than the bread with glutinous rice flour added by a proportion of 10%.\nThe bread with glutinous rice flour added to the ingredients in a proportion of 20% had a more increased coefficient of gravity, and the coefficient of volume was about 60% of the control sample. The balance of the shape was not good and rising (air bubbles) of the internal tissue was not even. The value of hardness was 5.5 times that of the control sample. The coefficient of adhesion was 4.4 times that of the control sample.\nAccording to the results mentioned above, the maximum amount of glutinous rice flour to be added to wheat flour in the ingredients for bread turned out to be 10%. It was possible to make bread with a good flavor and texture by adding glutinous rice flour.","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":"6405","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"PonteJr., J.G.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6406","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Okuda, Hiroe","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6407","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":"ronsyu51okuda.pdf","filesize":[{"value":"708.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ronsyu51okuda.pdf","url":"https://hju.repo.nii.ac.jp/record/811/files/ronsyu51okuda.pdf"},"version_id":"0c0d772f-6e63-4b18-ac59-d49d48d50d60"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"パン","subitem_subject_scheme":"Other"},{"subitem_subject":"もち米粉","subitem_subject_scheme":"Other"},{"subitem_subject":"添加","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（1）","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（1）","subitem_title_language":"ja"},{"subitem_title":"The Effect of Glutinous Rice Flour on the Properties of Bread","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["180"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"811","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（1）"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-09-22T07:27:52.058989+00:00"}