{"created":"2023-05-15T14:59:42.133554+00:00","id":357,"links":{},"metadata":{"_buckets":{"deposit":"8c0c1927-554d-47ab-9f61-25e3defb5ae0"},"_deposit":{"created_by":9,"id":"357","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"357"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000357","sets":["1:48"]},"author_link":["920","921"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"17","bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要"},{"bibliographic_title":"The journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"本研究ではホエータンパク質を小麦粉加工品に利用することを目的として、ホエータンパク質を小麦粉加工品に添加しその物性を調べた。うどんにホエータンパク質を添加したところ、茄で麺の硬さおよび引張り強度が増加した。ホエータンパク質を添加したパンは、無添加に比べ硬さが増加し、弾性率が大きな値を示し、歯ごたえのある物性を示した。また、饅頭にホエータンパク質を添加した結果、弾性率、粘着性は高くなり、弾力のある饅頭ができた。また、饅頭にホエータンパク質を添加することにより、饅頭の表面の皮がひび割れず、つやがあり、見た目もよく、商品価値の高い製品となった。クッキーはホエータンパク質を添加することにより、破断応力および破断エネルギーが高くなり、歯ざわりのよい食感のものとなった。官能評価の結果、すべての小麦粉加工品の硬さ、歯ごたえにおいて、ホエータンパク質を添加した方が高い評価が得られ、ホエータンパク質は小麦粉加工品の生地改良剤として有効であることが示唆された。"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"When udon(Japanese noodles) was prepared from flour containing whey protein,the hardness,tensile and strength of the boiled noodles increased. The bread made from flour containing whey protein was harder and more elastic when chewed. Manju made from flour containing whey protein had higher elasticity and viscosity as compared to manju made from flour without whey protein. In the whey protein added group, the surface of manju remained glossy,without undergoing cracking,and had a better appearance,thus elevating the value of manju as merchandise.Cookie containing whey protein was higher hardness and resists the teeth more comfortably and crispy when chewd.In the organoleptic test,all food products manufactured from wheat flour containing whey protein were appraised better than those free of whey protein."}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09199780","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"谷口(山田）, 亜樹子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Taniguchi　Yamada, Akiko","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":"2017-05-30"}],"displaytype":"detail","filename":"KJ00006129720.pdf","filesize":[{"value":"793.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00006129720.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/357/files/KJ00006129720.pdf"},"version_id":"a2e44d88-db98-4190-a941-7e7559471b6e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ホエータンパク質"},{"subitem_subject":"小麦粉加工品"},{"subitem_subject":"グルテン"},{"subitem_subject":"物性"},{"subitem_subject":"whey protein"},{"subitem_subject":"food products processed from wheat flour"},{"subitem_subject":"gluten"},{"subitem_subject":"physical properties"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"小麦粉加工品に及ぼすホエータンパク質の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小麦粉加工品に及ぼすホエータンパク質の影響"},{"subitem_title":"Effects of Whey Protein on Food Products Processed from Wheat Flour"}]},"item_type_id":"3","owner":"9","path":["48"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"357","relation_version_is_last":true,"title":["小麦粉加工品に及ぼすホエータンパク質の影響"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:19:17.522634+00:00"}