書誌事項
- タイトル別名
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- A Study in the Quality Properties of Bagel
- ベーグル ノ ヒンシツ トクセイ ニ オケル イチ コウサツ
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説明
The bread called bagel is becoming popular in Japan now. The features of bagel are that it is a shape of doughnut and there is a process of boiling it before bakes. As a result, it is said that a peculiar texture will arise. But the quality properties and the cooking properties of the bagel are not understood well. Therefore, though it investigated in the quality properties based on the origin and the history, it became a conclusion that it was difficult to derive the definition of an original bagel from information complex, and the food that was arranged in the United States and kept being changed now. Then, it thought by classifying it into three types expected that the author would develop according to the type by the land in the future. The three types are a New York types, a Japanese types, and a European types. I want to investigate the affect by the difference in a making process on the bagel, and to establish the Cooking properties of three types in the future.
identifier:28
identifier:KJ00006849199
収録刊行物
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- 駒沢女子大学研究紀要 = The faculty journal of Komazawa Women's University
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駒沢女子大学研究紀要 = The faculty journal of Komazawa Women's University 17 407-412, 2010-12-24
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詳細情報 詳細情報について
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- CRID
- 1390009224799321984
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- NII論文ID
- 110008092040
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- NII書誌ID
- AN10460219
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- ISSN
- 13408631
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- NDL書誌ID
- 11179783
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- CiNii Articles