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Doughの性質および製パン性に及ぼすEuglena添加の影響(第1報)
https://doi.org/10.14993/00000308
https://doi.org/10.14993/00000308fd8280e5-39d0-48ce-9cc3-8c153eff9704
| 名前 / ファイル | ライセンス | アクション |
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P57-61.pdf (892.4 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||||||||||
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| 公開日 | 2009-06-10 | |||||||||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||||||||
| タイトル | Doughの性質および製パン性に及ぼすEuglena添加の影響(第1報) | |||||||||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||||||||
| タイトル | Effect of addtion of Euglena (E. gracilis) on Properties of Dough and Breadbaking I | |||||||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||||||||
| 言語 | ||||||||||||||||||||||||||||||
| 言語 | jpn | |||||||||||||||||||||||||||||
| 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 | 10.14993/00000308 | |||||||||||||||||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||||||||||||||||
| 著者 |
柴田, 亜樹
× 柴田, 亜樹
× 濱渦, 善一郎
× 濱渦, 善一郎
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| 抄録 | ||||||||||||||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||||||||||||||
| 内容記述 | Wheat flour has about 10% protein, but the amino acid score is low because of less amount of lysine. In this investigation Euglena which has a large amount of nutrients was added to bread for enriching protein and other nutrients. The amount of Euglena added was 0.5%, 1.0% and 2.0% to wheat flour. The test of breadbaking showed that 1% addition gave the highest specific volume of the flour different conditions in Euglena content (0 to 2.0%). The hardness of bread was tested with apparatus for rheological properties. The bread baked with 1.0% addition of Euglena was hardest. The effect of addition of Euglena to the dough on the rheological propaerties were investigated. In the farinographic properties the stabilities of the four doughs (0 to 2.0% addition) showed close values for control, 0.5% and 1.0% addition. The 2.0% addition, however, gave significantly low stability. And the hardness of dough tested with rheology apparatus was highest in 1.0% addition. Control and 2.0% addition showed close values in hardness which were lower than that of 1.0% addition. Consequently, 1.0% addition was found to be most effective compared to 0.5% and 2.0% additions judging from breadbaking ability and farinographic behavior. | |||||||||||||||||||||||||||||
| 書誌情報 |
武庫川女子大学紀要. 自然科学編 巻 44, p. 57-61, 発行日 1997-03-31 |
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| 収録物識別子タイプ | ISSN | |||||||||||||||||||||||||||||
| 収録物識別子 | 0916-3123 | |||||||||||||||||||||||||||||
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| 収録物識別子タイプ | NCID | |||||||||||||||||||||||||||||
| 収録物識別子 | AN10187277 | |||||||||||||||||||||||||||||
