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Utilization of Enokitake and Shiitake in fiber-bread processing and their characteristics
https://doi.org/10.14993/00000382
https://doi.org/10.14993/000003827a5359d8-d649-474d-9737-732c91e7a1ce
名前 / ファイル | ライセンス | アクション |
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P037-043.pdf (1.4 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2009-07-03 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Utilization of Enokitake and Shiitake in fiber-bread processing and their characteristics | |||||
言語 | ||||||
言語 | eng | |||||
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 | |||||
ID登録 | ||||||
ID登録 | 10.14993/00000382 | |||||
ID登録タイプ | JaLC | |||||
著者 |
竹野, 智美
× 竹野, 智美× 岡村, 徳光× 福田, 祥子× 奥田, 展子× 大杉, 匡弘× Takeno, Tomomi× Fukuda, Shoko |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Bread containing 5% enokitake (Flammulina velutipes) produced manually the expanded most, however, in the case of shiitake (Lentinus edodes), the loaf volume of bread decreased with an increasing concentration of shiitake. In the case of dough without sugar, the bread containing 10% enokitake the expanded most, however, that of more than 10% enokitake decreased with an increasing concentration of enokitake. The loaf volume of shiitake bread without sugar also decreased with an increasing concentration of shiitake because shiitake strongly inhibited the growth of baker's yeast. The firmness of the bread increased with an increasing concentration of enokitake or shiitake until the concentration was 30%. Fermentable sugars such as glucose, mannitol, maltose and trehalose from enokitake and glucose from shiitake were consumed with fermentation by yeast (Saccharomyces cerevisiae) during the first 4 hours of incubation. | |||||
書誌情報 |
武庫川女子大学紀要. 自然科学編 巻 48, p. 37-43, 発行日 2001-03-31 |
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出版者 | ||||||
出版者 | 武庫川女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0916-3123 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10187277 |