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全粒粉を使用した食パンの特性と嗜好性
https://kyoritsu.repo.nii.ac.jp/records/3043
https://kyoritsu.repo.nii.ac.jp/records/30434b720108-9cc8-477a-9805-b0431301f2ca
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
seikatsu58_4suzuki (369.9 kB)
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| Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2015-03-31 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | 全粒粉を使用した食パンの特性と嗜好性 | |||||||||||||
| 言語 | ja | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Study of the Character and Palatability on Whole Wheat Flour Bread | |||||||||||||
| 言語 | en | |||||||||||||
| 言語 | ||||||||||||||
| 言語 | jpn | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 全粒粉 | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 食パン | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 食物繊維 | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | Whole Wheat Four | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | Bread | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | Dietary Fiber | |||||||||||||
| 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 | |||||||||||||
| 著者名(日) |
鈴木, 彩葉
× 鈴木, 彩葉
× 小池, 恵
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| 著者名(英) |
Suzuki, Sayaha
× Suzuki, Sayaha
× Koike, Megumi
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| 抄録(英) | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | Whole wheat flour is rich in dietary fiber and has disease preventive property. However, the flavor of whole wheat flour containing bread has prevented its wide use. We studied that make tasty whole wheat flour bread to take a dietary fiber daily. The blending proportions of whole wheat flour to bread making flour were 0, 20, 40, 60,80 and 100%. We examined their characteristics in weight, height, volume, physical properties and palatability in the sensory evaluation. Weight of the whole wheat flour bread became the same value the white wheat flour bread and also height, volume and physical properties of 20 to 60% were no difference it. The level 60% of whole wheat flour yielded the most favorable results by the free-response content from the sensory evaluation. From this finding, the level 60% of whole wheat flour was made better accordingly adding walnuts and dried figs. As a result, the taste became deeper and the flavor became improver and also led more increase of the dietary fiber content than without additions. |
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| 雑誌書誌ID | ||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||
| 収録物識別子 | AN10465631 | |||||||||||||
| 書誌情報 |
共立女子短期大学生活科学科紀要 en : Annual bulletin department of the science of living 巻 58, p. 81-86, 発行日 2015-02 |
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