書誌事項
- タイトル別名
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- Food science-related characteristics of bread in which a portion of the flour was replaced with chemically-modified starc
- コムギコ ノ イチブ ニ カコウ デンプン オ テンカ シタ ショクパン ノ チョウリ カガクテキ トクセイ
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説明
Recently, there have been many reports regarding bread in which a portion of the flour is replaced with one of three chemically-modified starches. in order to improve the availability of starch and coarse cereals. This study aimed to develop cooked and processed food that would be suitable for those with illnesses requiring a restriction on protein intake and examine the properties and foodscience-related characteristics of bread in which a portion of the flour was replaced with chemicallymodified starch produced from potatoes to enhance the function of starch. In this experiment, we measured the water content, color tone and properties of the bread, and carried out sensory tests. The experimental results suggested that the starchsubstituted bread, showed distinctive properties. Based on these results, we speculate that it is possible to produce tasty bread by further examining the types and composition ratio of starch substitutes.
7
KJ00006461005
収録刊行物
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- 藤女子大学紀要. 第Ⅱ部 = The bulletin of Fuji Women's College. Series Ⅱ / 紀要第Ⅱ部編集委員会 編
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藤女子大学紀要. 第Ⅱ部 = The bulletin of Fuji Women's College. Series Ⅱ / 紀要第Ⅱ部編集委員会 編 47 33-40, 2010-03-31
札幌 : 藤女子大学
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詳細情報 詳細情報について
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- CRID
- 1050564287558691328
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- NII論文ID
- 110007648519
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- NII書誌ID
- AA11520347
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- ISSN
- 13461389
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- NDL書誌ID
- 10635367
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- 本文言語コード
- ja
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- 資料種別
- departmental bulletin paper
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- データソース種別
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- IRDB
- NDL
- CiNii Articles