{"created":"2023-05-15T13:37:47.850383+00:00","id":1492,"links":{},"metadata":{"_buckets":{"deposit":"0ae8b9c5-6db0-44d7-8c4e-48e84a375270"},"_deposit":{"created_by":11,"id":"1492","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1492"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001492","sets":["87:627:628:17:363"]},"author_link":["5573","295","692","1752"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"9","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"農研機構報告 食品部門"},{"bibliographic_title":"Bulletin of the NARO, Food Research","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　微細構造解析，官能評価，成分分析，MRI 解析により３種のグルテン不使用米粉パンA，B，C を比較した．A は米粉，水，イースト，砂糖，食塩，油脂を原料とし，B はさらに増粘多糖類とトレハロースを含む．またC は，増粘多糖類を含まないが，たまご，乳類，トレハロースを含む．テクスチャー用語体系を利用した多肢選択法とコレスポンデンス分析による，「パンをさわった感じ」の官能評価（N=10）から，「食パンらしさ」には，” 硬くて乾燥vs 柔らかくてしっとり” と，“ 粗さvs きめ細かさ”の２つが重要な評価指標となることが示唆された．また，MRI 解析により，パンの気泡膜構造と水分分布が官能評価に重要な影響を与えることが示唆された．官能評価，MRI，微細構造観察，成分分析など，原理の異なる解析結果を総合的に検討することが，食品の品質評価に有効であることが示唆された．","subitem_description_type":"Abstract"},{"subitem_description":"Three types of gluten-free rice bread (A, B and C) were compared by microstructure analyses, sensory evaluations, nutrient component analyses, and magnetic resonance imaging. Bread A was made of rice flour, water, yeast, sugar, salt and oil. B contained trehalose and polysaccharide, additionally. C contained egg, milk and trehalose in addition to A’s ingredients. Sensory evaluations of “tactile impression of bread” were conducted by “Check-All-That-Apply” test using the Japanese texture lexicon, and following correspondence analyses. The results suggested that the 10 panelists evaluated “bread-ness” by two important axes: “hard and dry vs. soft and moist” as well as “coarse vs. fine crumb”. Magnetic resonance imaging of the bread crumb suggested that the bubble wall structure and the water distribution therein confer important effects to the sensory evaluations. In conclusion, comprehensive deliberation on the results obtained by varied analyses was shown to be critical to quality evaluation of foods.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001452","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立研究開発法人 農業・食品産業技術総合研究機構"},{"subitem_publisher":"National Agriculture and Food Research Organization (NARO)"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00001452 ","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-7891","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"早川, 文代"},{"creatorName":"ハヤカワ, フミヨ","creatorNameLang":"ja-Kana"},{"creatorName":"HAYAKAWA, Fumiyo","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"風見, 由香利"},{"creatorName":"カザミ, ユカリ","creatorNameLang":"ja-Kana"},{"creatorName":"KAZAMI, Yukari","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"関山, 恭代"},{"creatorName":"セキヤマ, ヤスヨ","creatorNameLang":"ja-Kana"},{"creatorName":"SEKIYAMA, Yasuyo","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"矢野, 裕之"},{"creatorName":"ヤノ, ヒロユキ","creatorNameLang":"ja-Kana"},{"creatorName":"YANO, Hiroyuki","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":"2019-03-15"}],"displaytype":"detail","filename":"FR_3_2.pdf","filesize":[{"value":"3.2 MB"}],"format":"application/pdf","license_note":"© 国立研究開発法人 農業・食品産業技術総合研究機構\nNational Agriculture and Food Research Organization, Japan\n","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"FR_3_2","url":"https://repository.naro.go.jp/record/1492/files/FR_3_2.pdf"},"version_id":"c9e03768-a93d-46b0-8cb3-9b12f40c5a58"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Gluten-free bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Magnetic resonance imaging","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory evaluation","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":"グルテン不使用米粉パンの品質評価研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"グルテン不使用米粉パンの品質評価研究"},{"subitem_title":"Quality evaluation study on the gluten-free rice","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["363"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-25"},"publish_date":"2019-03-25","publish_status":"0","recid":"1492","relation_version_is_last":true,"title":["グルテン不使用米粉パンの品質評価研究"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T15:41:50.289734+00:00"}