{"created":"2023-05-15T13:37:37.645434+00:00","id":1290,"links":{},"metadata":{"_buckets":{"deposit":"5d3ca88d-3b02-43a2-8155-80820dadf869"},"_deposit":{"created_by":12,"id":"1290","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1290"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001290","sets":["87:597:592:126:190"]},"author_link":["1345","2769","1230"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"54","bibliographicPageStart":"39","bibliographicVolumeNumber":"114","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":"Genotypic variation in whole meal flour polyphenol content (WPO) and 60% extraction flour polyphenol content (FPO) using nonwaxy and waxy wheat cultivars and lines was investigated at NARO Tohoku Agricultural Research Center (Morioka, Iwate, Japan) for three years in 1998, 1999, and 2002. Moreover, the relationships between WPO or FPO and wheat qualities (milling characteristics, flour quality, Japanese noodle quality, and bread-making quality) were examined. Genotypic variation in the WPO and FPO of nonwaxy wheat and waxy wheat was large, and the WPO and FPO of waxy cultivars and lines were generally higher than those of nonwaxy cultivars and lines. Both WPO and FPO had significant high correlation coefficients between crop years and between cultivation methods, and showed stability for various cultivation conditions. There were significant negative correlation coefficients between FPO and flour yield, milling score, flour yield from semolina, 60% flour ash content, R455 (whiteness of flour color), and flour color L^* (brightness), and significant positive correlation coefficients were found between FPO and color value in each of the nonwaxy, waxy and overall cultivars for three years. Also, there was a significant negative correlation coefficient between FPO and R554 (brightness of flour color) with the exception of the waxy sample from 1999. In the waxy samples in 1999 and 2002, there were significant, negative and high correlation coefficients between FPO and maximum viscosity or the break-down of amylogram. There were significant correlation coefficients between FPO and Wk or VV on farinogram in most samples. The relationships between FPO and A, R or R/E on extensogram had significant negative correlations when the results for 2002 were removed. Thus, generally, the lower the FPO was, the stronger the dough properties became. On the other hand, the relationships between FPO and the Japanese noodle qualities or bread-making qualities were difficult to identify. The correlation coefficients between WPO and wheat qualities were generally lower than those between FPO and wheat qualities.\n","subitem_description_type":"Abstract"},{"subitem_description":"1998、1999および2002年の3ヵ年のうるち性およびもち性の品種・系統を用いて、全粒粉のポリフェノール含量 (以下WPO) と60%粉のポリフェノール含量 (以下FPO) の品種・系統間差異を調査した。また、WPOまたはFPOと製粉性、小麦粉品質、生地物性および製めん・製パン適性との関係について検討した。　WPO、FPOはいずれも品種・系統間差異が大きく、これらは一般にもち性品種・系統の方がうるち性より高い傾向がみられた。また、WPO、FPOともに年次間および栽培様式間の相関が高く、環境に対する安定性を示した。　うるち性、もち性および全材料ともに、FPOと製粉歩留、ミリングスコア、セモリナ粉砕率、60%粉灰分含量および粉色との間にいずれも有意な負の相関が認められた。FPOとファリノグラムおよびエキステンソグラム特性との関係の結果から、一般にFPOが低くなるにつれ、生地が強力的な傾向になることが示唆された。一方、FPOと製めん適性または製パン適性との関係はほとんど認められなかった。WPOと製粉性、小麦粉品質等との間の相関係数は、一般にFPOより低かった。\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001257","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":"10.24514/00001257","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":[{"nameIdentifier":"2769","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40355293","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40355293"}]},{"creatorNames":[{"creatorName":"中村, 和弘"},{"creatorName":"ナカムラ, カズヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAMURA, Kazuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1230","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50355294","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50355294"},{"nameIdentifier":"kznaka","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/kznaka"}]},{"creatorNames":[{"creatorName":"伊藤, 美環子"},{"creatorName":"イトウ, ミワコ","creatorNameLang":"ja-Kana"},{"creatorName":"ITO, Miwako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1345","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"60355295","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60355295"},{"nameIdentifier":"ponponpon","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/ponponpon"}]}]},"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_No114p39-54p.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"tarc_report_No114p39-54p.pdf ","url":"https://repository.naro.go.jp/record/1290/files/tarc_report_No114p39-54p.pdf"},"version_id":"ae138761-ab3b-4067-a2aa-e1aaea14c701"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"小麦育種","subitem_subject_scheme":"Other"},{"subitem_subject":"全粒粉","subitem_subject_scheme":"Other"},{"subitem_subject":"小麦粉","subitem_subject_scheme":"Other"},{"subitem_subject":"ポリフェノール含量","subitem_subject_scheme":"Other"},{"subitem_subject":"うるち性","subitem_subject_scheme":"Other"},{"subitem_subject":"もち性","subitem_subject_scheme":"Other"},{"subitem_subject":"製粉性","subitem_subject_scheme":"Other"},{"subitem_subject":"小麦粉品質","subitem_subject_scheme":"Other"},{"subitem_subject":"製めん適性","subitem_subject_scheme":"Other"},{"subitem_subject":"製パン適性","subitem_subject_scheme":"Other"},{"subitem_subject":"Wheat breeding","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Whole meal flour","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Wheat flour","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Polyphenol content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nonwaxy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Waxy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Milling characteristics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Flour quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese noodle quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Bread-making quality","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":"うるち性およびもち性小麦のポリフェノール含量の品種・系統間差異並びにポリフェノール含量と製粉性・品質との関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"うるち性およびもち性小麦のポリフェノール含量の品種・系統間差異並びにポリフェノール含量と製粉性・品質との関係"},{"subitem_title":"Genotypic Variation in Polyphenol Content of Nonwaxy Wheat and Waxy Wheat, and Relationships between Polyphenol Content and Milling Characteristics or Flour Qualities.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["190"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"1290","relation_version_is_last":true,"title":["うるち性およびもち性小麦のポリフェノール含量の品種・系統間差異並びにポリフェノール含量と製粉性・品質との関係"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T23:15:04.495786+00:00"}