{"created":"2023-05-15T12:08:31.576334+00:00","id":105,"links":{},"metadata":{"_buckets":{"deposit":"8362e149-416f-4b09-a3da-969eb90d1120"},"_deposit":{"created_by":16,"id":"105","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"105"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000105","sets":["16:39"]},"author_link":["171","172"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"88","bibliographicPageStart":"79","bibliographicVolumeNumber":"62","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学紀要論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本研究は，食物アレルギーの低減化として小麦粉，卵，乳製品を使用せずに代替品として米粉，豆乳，なたね油を用いてケーキを焼成し，膨化および品質改良を行った。更に，大豆粉グルテンフリーを調製し，ケーキの製菓特性や嗜好性について検討した。\n　①米粉は一般米粉より製菓用米粉の微細粒が適していた。\n　②製菓用米粉100%より，大豆粉グルテンフリーの代替率10%, 20%が官能評価等で有効な結果が得られ，栄養学的に植物性たんぱく質の摂取に繋がった。\n　③ケーキ型の種類や豆乳入りホイップクリームでデコレーションすることで視覚効果や心理的光沢感を与えることができ「おいしさ」を表現したケーキが焼成できた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"細見, 和子"},{"creatorName":"ホソミ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hosomi, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"62_8_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"879.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】62_8_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/105/files/62_8_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"6ffe53e4-d8ee-4515-8c5f-6766b5f16901"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米粉","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆粉","subitem_subject_scheme":"Other"},{"subitem_subject":"アレルギー","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"米粉および大豆粉を用いたケーキ焼成の品質評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米粉および大豆粉を用いたケーキ焼成の品質評価"},{"subitem_title":"Quality Evaluation of Cake Containing Rice Flour and Heated Soybean Flour","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["39"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"105","relation_version_is_last":true,"title":["米粉および大豆粉を用いたケーキ焼成の品質評価"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:18:53.199259+00:00"}