{"created":"2023-05-15T12:05:55.136407+00:00","id":390,"links":{},"metadata":{"_buckets":{"deposit":"80e1869c-b9ac-4985-905a-b150d86e5c60"},"_deposit":{"created_by":3,"id":"390","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"390"},"status":"published"},"_oai":{"id":"oai:mukogawa.repo.nii.ac.jp:00000390","sets":["267:272"]},"author_link":["6702","6701","6145","6696","6697","6149","6148"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"53","bibliographicPageStart":"49","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"武庫川女子大学紀要. 自然科学編"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Dough containing corn starch or potato starch can expand the same as standard dough, but dough containing sweet potato starch does not expand easily. Corn starch-bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas release the same as standard dough and leads to a normal loaf volume. However, the corn starch-dough does not contain gluten like wheat flour because the characteristics of corn starch are almost the same as wheat starch, and bread containing corn starch may be used like a rusk. Potato starch-bread could expand the same as standard bread up to 2 hours of incubation, but formed holes in the top of dough with excessive gas and produced a low loaf volume after 3 hours. Whether starch-bread can expand is dependent on the type of starch used.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.14993/00000384","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"武庫川女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10187277","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0916-3123","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡村, 徳光"},{"creatorName":"オカムラ, トクミツ","creatorNameLang":"ja-Kana"},{"creatorName":"OKAMURA, Tokumitsu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"浜岡, 瑠美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"竹野, 智美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"奥田, 展子"},{"creatorName":"オクダ, ノブコ","creatorNameLang":"ja-Kana"},{"creatorName":"OKUDA, Nobuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大杉, 匡弘"},{"creatorName":"オオスギ, マサヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"OHSUGI, Masahiro ","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hamaoka, Rumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takeno, Tomomi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-25"}],"displaytype":"detail","filename":"P049-053.pdf","filesize":[{"value":"397.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"P049-053.pdf","url":"https://mukogawa.repo.nii.ac.jp/record/390/files/P049-053.pdf"},"version_id":"9ae11e37-6932-4e65-83ca-3656a1984030"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Utilization and characteristics of starch in bread processing","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Utilization and characteristics of starch in bread processing","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["272"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-07-03"},"publish_date":"2009-07-03","publish_status":"0","recid":"390","relation_version_is_last":true,"title":["Utilization and characteristics of starch in bread processing"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T12:39:06.684857+00:00"}