{"created":"2023-05-15T11:34:33.563415+00:00","id":878,"links":{},"metadata":{"_buckets":{"deposit":"2145f91e-f23a-4082-bdd6-9a14e872c8de"},"_deposit":{"created_by":2,"id":"878","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"878"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000878","sets":["2:5:27"]},"author_link":["3118","3117","3124","3121","3125","3119","3115","3122","3120","3114","3123","3116"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-06-16","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"249","bibliographicPageStart":"245","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"中国学園紀要"},{"bibliographic_title":"Journal of Chugokugakuen","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　米粉パンは通常のパンに比べて老化が早いという欠点がある。この欠点を改善するため，品質改善効果のあるといわれているトレハロースの添加効果について検討した。砂糖に代わってトレハロースの配合した米粉パンを調製し，その物性をレオメーターで経時的に測定した。その結果，トレハロースを一定比率配合した米粉パンは物性が柔らかく保たれている傾向が認められた。この測定結果と官能による食感はよく一致しており，米粉パンにトレハロースを添加することにより米粉デンプンの老化が抑制され，品質改善が図られることがわかった。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学|中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806598","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-9350","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen 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Suppresion on the Retrogradation of Rice Bread by Trehalose","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["27"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-09-27"},"publish_date":"2018-09-27","publish_status":"0","recid":"878","relation_version_is_last":true,"title":["トレハロースによる米粉パンの老化抑制効果"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T12:03:01.912300+00:00"}