@article{oai:mukogawa.repo.nii.ac.jp:00000314,
 author = {柴田, 亜樹 and SHIBATA, Aki and 濱渦, 善一郎 and HAMAUZU, Zen-ichiro and 濱渦, 善一郎 and HAMAUZU, Zen-ichiro},
 journal = {武庫川女子大学紀要. 自然科学編},
 month = {Mar},
 note = {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.},
 pages = {57--61},
 title = {Doughの性質および製パン性に及ぼすEuglena添加の影響(第1報)},
 volume = {44},
 year = {1997},
 yomi = {シバタ, アキ and ハマウズ, ゼンイチロウ and ハマウズ, ゼンイチロウ}
}