{"created":"2023-05-15T13:37:37.384582+00:00","id":1284,"links":{},"metadata":{"_buckets":{"deposit":"2aeb1fb6-abfe-49fe-b528-d3d9fa272468"},"_deposit":{"created_by":12,"id":"1284","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1284"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001284","sets":["87:597:592:126:189"]},"author_link":["1345","2769","1230"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"122","bibliographicPageStart":"97","bibliographicVolumeNumber":"113","bibliographic_titles":[{"bibliographic_title":"東北農業研究センター研究報告"},{"bibliographic_title":"Bulletin of TOHOKU Agricultural Research Center","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We examined the improved effects of the dough-mixing properties and bread-making qualities (sponge and dough method) of wheat flour blends between bread wheat cultivars with the presence or absence of the high-molecular-weight glutenin subunit 5+10 (HMW-GS 5+10), between a bread wheat cultivar with extra strong flour and a normal bread wheat cultivar, between a Japanese noodle wheat cultivar with low amylose content and a bread wheat cultivar with normal amylose content, and between a waxy wheat cultivar and a nonwaxy bread wheat cultivar. 1. In the flour blend (blend ratio 50% : 50%) between two bread wheat cultivars, the improved effect of the dough-mixing properties and bread-making qualities was high in the blends for which at least one cultivar had HMW-GS 5+10, Also, the blend performance of the cultivars with HMW-GS 5+10 was high. In contrast, those improved effects were low in the blend between cultivars that did not have HMW-GS 5+10. 2. The flour blend (blend ratio 50% : 50%) between a bread wheat line \"Tohoku 221\" with extrastrong flour and a bread cultivar with normal strong flour was indicated to have very strong dough-mixing properties and good bread-making qualities. 3. In the flour blend (blend ratio 50% : 50%) between a Japanese noodle wheat cultivar with low amylose content and a bread wheat cultivar or a patent strong flour with normal amylose content and HMW-GS 5+10, the loaf volume was large, the loaf crumb was soft, the bread taste was good, and the sensory evaluation was improved. 4. In the flour blend (waxy blend ratio 10-20%) of a waxy wheat cultivar and a nonwaxy wheat bread cultivar , the blends that used the nonwaxy cultivars with HMW-GS 5+10 showed improved bread-making qualities. On the other hand, the improved effects were low in the blend of nonwaxy cultivars without HMW-GS 5+10. Moreover, in the flour blend between a waxy elite line and the bread wheat cultivar \"Haruibuki\", the bread-making qualities were the highest with a waxy blend ratio of 30%.\n","subitem_description_type":"Abstract"},{"subitem_description":"高分子量グルテニンサブユニット5+10 (HMW-GS 5+10) の有無、アミロース含量及びもち・うるち性などの異なる品種・系統を用いて、小麦粉のブレンドによる生地物性および製パン適性 (中種生地法) のそれぞれの改良効果について検討した。(1)パン用2品種・系統間の50%：50%のブレンドでは、少なくとも片方の品種・系統がHMW-GS 5+10を持つ場合、生地物性および製パン適性の改良効果が高かった。一方、HMW-GS 5+10を持たない品種・系統のブレンドでは、それらの改良効果は低かった。(2)超強力系統「東北221号」は通常のパン用強力品種・系統と50%：50%でブレンドすると、一般に生地物性が飛躍的に改善されてカナダ産「1CW」並の強い生地特性を示し、HMW-GS 5+10を持たない品種・系統の製パン適性を改善した。(3)低アミロース品種・系統とパン用品種「ハルイブキ」または市販強力粉との50% : 50%のブレンドでは、パン体積が大きく、パン内相が柔らかく、パンの味が良くなり、官能評価が向上した。(4)もち性品種・系統とうるち性品種との小麦粉ブレンド (もち性ブレンド比率10～20%) でも、うるち性にHMW-GS 5+10を持つ品種を用いると製パン適性の改良効果が高かったが、それを持たない品種では改良効果はみられなかった。また、パン用品種「ハルイブキ」に、もち性有望系統を0～100%ブレンドした場合、一般にもち性ブレンド比率30%において製パン適性が最も高かった。\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001251","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"独立行政法人 農業・食品産業技術総合研究機構 東北農業研究センター"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00001251","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-3379","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉川, 亮"},{"creatorName":"ヨシカワ, リヨウ","creatorNameLang":"ja-Kana"},{"creatorName":"YOSHIKAWA, Ryo","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"中村, 和弘"},{"creatorName":"ナカムラ, カズヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAMURA, Kazuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"伊藤, 美環子"},{"creatorName":"イトウ, ミワコ","creatorNameLang":"ja-Kana"},{"creatorName":"ITO, Miwako","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-09"}],"displaytype":"detail","filename":"tarc_report_No113p97-122p.pdf","filesize":[{"value":"3.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"tarc_report_No113p97-122p.pdf","url":"https://repository.naro.go.jp/record/1284/files/tarc_report_No113p97-122p.pdf"},"version_id":"973a0a9c-cf38-4ed1-b431-71ed8d2cdf44"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"小麦品種","subitem_subject_scheme":"Other"},{"subitem_subject":"小麦粉","subitem_subject_scheme":"Other"},{"subitem_subject":"ブレンド","subitem_subject_scheme":"Other"},{"subitem_subject":"製パン適性","subitem_subject_scheme":"Other"},{"subitem_subject":"中種生地法","subitem_subject_scheme":"Other"},{"subitem_subject":"高分子量グルテニンサブユニット5+10","subitem_subject_scheme":"Other"},{"subitem_subject":"超強力","subitem_subject_scheme":"Other"},{"subitem_subject":"低アミロース含量","subitem_subject_scheme":"Other"},{"subitem_subject":"もち性","subitem_subject_scheme":"Other"},{"subitem_subject":"ファリノグラム","subitem_subject_scheme":"Other"},{"subitem_subject":"Wheat cultivar","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Flour","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Blend","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Bread-making quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sponge and dough method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"High molecular weight glutenin subunit 5+10","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Extra strong","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Low amylose content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Waxy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Frarinogram","subitem_subject_language":"en","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":"新形質小麦品種・系統の小麦粉ブレンドによる製パン適性の向上技術","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"新形質小麦品種・系統の小麦粉ブレンドによる製パン適性の向上技術"},{"subitem_title":"Improvement in the Bread-making Qualities of Breads from Blends of Wheat Cultivars and Lines with Different Flour Qualities","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["189"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"1284","relation_version_is_last":true,"title":["新形質小麦品種・系統の小麦粉ブレンドによる製パン適性の向上技術"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T23:14:56.990128+00:00"}