{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390001204740221824.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.11402/cookeryscience1995.33.2_198"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"5392758"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/5392758"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I5392758"}},{"identifier":{"@type":"URI","@value":"https://dl.ndl.go.jp/pid/10814176"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"10814176"}},{"identifier":{"@type":"NAID","@value":"110001170062"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/digimeta/10814176"}},{"identifier":{"@type":"URI","@value":"http://dl.ndl.go.jp/info:ndljp/pid/10814176"}},{"identifier":{"@type":"NAID","@value":"130004132454"}}],"dc:title":[{"@language":"en","@value":"Textural Properties of Noodle Measured by Breaking Test in Relation to Sensory Evaluation"},{"@language":"ja","@value":"破断試験によるゆで麺のテクスチャーの特徴と官能評価との関係"},{"@language":"ja-Kana","@value":"ハダンシケン ニ ヨル ユ デ メン ノ テクスチャー ノ トクチョウ ト カンノウ ヒョウカ ト ノ カンケイ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"The textural properties of noodles boiled and kept in a refrigerator for 0,1,2 and 4 hours and 1 day were investigated by a breaking test. The curve of the breaking stress was analyzed by difference calculus to indicate the degree of the change in hardness while chewing the noodles. The change in texture, or koshi, of the noodles after boiling could be quantitatively expressed by the change in slope of the breaking stress curve with a strain of 0.01. A multiple-regression analysis of the noodle texture was performed on the score from the sensory evaluation and the breaking test results. The breaking energy and the discrepancy in the slope of the breaking stress curve for the noodles were selected as independent variables, and the multiple correlation coefficient was 0.997."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001204740221824","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254278152"},{"@type":"NRID","@value":"9000018288287"},{"@type":"NRID","@value":"9000002750080"},{"@type":"NRID","@value":"9000255937372"},{"@type":"NRID","@value":"9000004735373"},{"@type":"NRID","@value":"9000254048788"},{"@type":"NRID","@value":"9000256811408"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0025204"}],"foaf:name":[{"@language":"en","@value":"Shimiya Yoko"},{"@language":"ja","@value":"四宮 陽子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Food and Health Sciences, Jissen Women's University"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13411535"},{"@type":"NDL_BIB_ID","@value":"000000095001"},{"@type":"ISSN","@value":"13411535"},{"@type":"LISSN","@value":"13411535"},{"@type":"NCID","@value":"AN10471022"}],"prism:publicationName":[{"@language":"en","@value":"Journal of Cookery Science of Japan"},{"@value":"日本調理科学会誌"},{"@value":"日調科誌"}],"dc:publisher":[{"@language":"en","@value":"The Japan Society of Cookery Science"}],"prism:publicationDate":"2000","prism:volume":"33","prism:number":"2","prism:startingPage":"198","prism:endingPage":"203"},"url":[{"@id":"http://id.ndl.go.jp/bib/5392758"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I5392758"},{"@id":"https://dl.ndl.go.jp/pid/10814176"},{"@id":"http://id.ndl.go.jp/digimeta/10814176"},{"@id":"http://dl.ndl.go.jp/info:ndljp/pid/10814176"}],"availableAt":"2000","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=noodle","dc:title":"noodle"},{"@id":"https://cir.nii.ac.jp/all?q=texture","dc:title":"texture"},{"@id":"https://cir.nii.ac.jp/all?q=breaking%20test","dc:title":"breaking test"},{"@id":"https://cir.nii.ac.jp/all?q=sensory%20evaluation","dc:title":"sensory evaluation"},{"@id":"https://cir.nii.ac.jp/all?q=multiple%20regression%20analysis","dc:title":"multiple regression analysis"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%BA%BA","dc:title":"麺"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%83%86%E3%82%AF%E3%82%B9%E3%83%81%E3%83%A3%E3%83%BC","dc:title":"テクスチャー"},{"@id":"https://cir.nii.ac.jp/all?q=%E7%A0%B4%E6%96%AD%E8%A9%A6%E9%A8%93","dc:title":"破断試験"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%AE%98%E8%83%BD%E6%A4%9C%E6%9F%BB","dc:title":"官能検査"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%87%8D%E5%9B%9E%E5%B8%B0%E5%88%86%E6%9E%90","dc:title":"重回帰分析"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001204739985664","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of Starch Origin and Contents on Sensory Properties of “Reimen” (Korean noodles)"},{"@language":"ja","@value":"冷麺の食味特性におよぼすでんぷん原料の影響"},{"@language":"ja-Kana","@value":"レイメン ノ ショクミ トクセイ ニ オヨボス デンプン ゲンリョウ ノ エイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001205504509952","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of Steaming Time Preparing Noodles Supplemented with Cassava Starch"},{"@language":"ja","@value":"キャッサバデンプン配合麺の調製時におけるむらし操作時間導入の効果に関する研究"},{"@language":"ja-Kana","@value":"キャッサバデンプン ハイゴウメン ノ チョウセイジ ニ オケル ムラシ ソウサ ジカン ドウニュウ ノ コウカ ニ カンスル ケンキュウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206334614016","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"中華麺の物性におよぼすかん水の影響"},{"@language":"en","@value":"Effects of “Kansui” (Alkaline Solution) on Physical Property of Noodle"},{"@language":"ja-Kana","@value":"チュウカメン ノ ブッセイ ニ オヨボス カンスイ ノ エイキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206406098816","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Evaluation of Surface Characteristics of Cooked Noodle."},{"@value":"ゆでめんの表面状態の評価"},{"@language":"ja-Kana","@value":"ユデメン ノ ヒョウメン ジョウタイ ノ ヒョウカ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206408521600","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Physical Properties and Texture of Japanese White Salted Noodles Mixed with Tapioca Starch"},{"@language":"ja","@value":"タピオカ澱粉配合麺の力学特性と若年者および高齢者による咀嚼特性"},{"@language":"ja-Kana","@value":"タピオカ デンプン ハイゴウメン ノ リキガク トクセイ ト ジャクネンシャ オヨビ コウレイシャ ニ ヨル ソシャク トクセイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206409174656","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Relationship between Sensory Evaluation and Tensipresser Analysis of Reimen (Korean Noodle)."},{"@value":"冷麺の製造とその品質に関する研究　（第３報）　　冷麺の官能検査値とテンシプレッサーによる分析値との関係"},{"@language":"ja-Kana","@value":"レイメン ノ カンノウ ケンサチ ト テンシプレッサー ニ ヨル ブンセキチ ト ノ カンケイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282680481424896","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Degree of Gelatinization of Chinese Noodles Measured by the FT-IR and BAP Methods and Relationship to Physical Properties"},{"@language":"ja","@value":"中華麺のFT-IR法とBAP法による糊化度および物性との関係"},{"@language":"ja-Kana","@value":"チュウカメン ノ FT IRホウ ト BAPホウ ニ ヨル コカド オヨビ ブッセイ ト ノ カンケイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520290883534308352","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"冷凍保存が黒豆の軟化に及ぼす影響"},{"@language":"ja-Kana","@value":"レイトウ ホゾン ガ クロマメ ノ ナンカ ニ オヨボス エイキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520572357524434944","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"麺の食味と物性におよぼす卵の影響"},{"@language":"ja-Kana","@value":"メン ノ ショクミ ト ブッセイ ニ オヨボス タマゴ ノ エイキョウ"},{"@language":"en","@value":"Effects of Added Egg on the Taste and Texture of 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