| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-07-19 |
| タイトル |
|
|
タイトル |
小麦粉の一部を乾燥オカラで置換した二種のケーキの製造と評価 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Production and evaluation of two kinds of cakes containing wheat flour partially substituted with dry okara |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| item_resource_type |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| identifier_registration |
|
|
ID登録 |
10.14993/00000409 |
|
ID登録タイプ |
JaLC |
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 著者 |
堀内, 理恵
山手, 好枝
福田, 滿
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Two kinds of okara-containing cakes, sponge cake and chiffon cake, were produced, and the microstructure, physical property, and characteristic of taste were investigated. Twenty percentage of wheat flours of the cakes were substituted with dry okara. The difference between the microstructures of cakes with and without okara was obviously observed in both types of cakes. While the height of both cakes was slightly decreased by the substitution of wheat flour, the hardness of cakes scarcely changed by the substitution. The significant difference in sensory evaluation between cakes with and without substitution was scarcely observed in two types of cakes. |
| bibliographic_information |
武庫川女子大学紀要. 自然科学編
巻 49,
p. 99-102,
発行日 2002-03-31
|
| 出版者 |
|
|
出版者 |
武庫川女子大学 |
|
言語 |
ja |
| item_10002_source_id_9 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3123 |
| item_10002_source_id_11 |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10187277 |
P099-102.pdf (403.6 kB)
