{"created":"2023-05-15T13:38:33.808203+00:00","id":2531,"links":{},"metadata":{"_buckets":{"deposit":"02e11d0c-30e4-4cf4-9a27-c2d5830dc446"},"_deposit":{"created_by":11,"id":"2531","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2531"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002531","sets":["2:581:62","87:623:39","87:647:47"]},"author_link":["546","1991","2190"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"375","bibliographicPageStart":"370","bibliographicVolumeNumber":"79","bibliographic_titles":[{"bibliographic_title":"Journal of Cereal Science"},{"bibliographic_title":"Journal of Cereal Science","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Firming of bread after baking leads to waste due to loss of palatability. Firming is affected mainly by amylopectin, a starch component. Here, we found that the firming rate of rice bread can be slowed by using flour made from rice grains which filled at lower temperatures, because temperature during grain filling (TGF) affects amylopectin chain synthesis. We found significant positive correlations between TGF and firming rate of gluten-containing rice bread (rice flour 80% + wheat gluten 20%) and rice-flour-containing wheat bread (wheat flour 80% + rice flour 20%) made from samples of rice grains filled at 21.0 to 28.3 °C. Regressions indicate that if TGF is decreased from 27 to 22 °C, the shelf life of gluten-containing rice bread will be extended by about 150%, and that of rice-flour-containing wheat bread by about 50%. The slow-firming effect was confirmed by sensory tests. This result is potentially applicable to other cereals such as wheat, whose amylopectin structure is also affected by TGF.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.jcs.2017.10.009","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC30201804130015"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"NARO成果DBa"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This journal has an embargo period of 12 months."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Green open Access"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"この論文は出版社版ではありません。引用の際には出版社版をご利用ください。"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This is not the published version. Please cite only the published version. "}]}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Journal of Cereal Science"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.jcs.2017.10.009","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_18":{"attribute_name":"他の資源との関係","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"author manuscript"}]}]},"item_10001_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":" The Author(s) "},{"subitem_rights":"2017 Published by Elsevier Ltd. "}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0733-5210","subitem_source_identifier_type":"ISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"青木, 法明"},{"creatorName":"アオキ, ノリアキ","creatorNameLang":"ja-Kana"},{"creatorName":"AOKI, Noriaki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"梅本, 貴之"},{"creatorName":"ウメモト, タカユキ","creatorNameLang":"ja-Kana"},{"creatorName":"UMEMOTO, Takayuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"田中, 淳一"},{"creatorName":"タナカ, ジュンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"TANAKA, Junichi","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":"2019-02-01"}],"displaytype":"detail","filename":"SC30201804130015_PostPrint.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SC30201804130015_PostPrint.pdf ","url":"https://repository.naro.go.jp/record/2531/files/SC30201804130015_PostPrint.pdf"},"version_id":"e1a7a3eb-e11f-4459-87f3-fa7fc7017a4d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Amylopectin","subitem_subject_scheme":"Other"},{"subitem_subject":"Bread firming","subitem_subject_scheme":"Other"},{"subitem_subject":"Firming rate","subitem_subject_scheme":"Other"},{"subitem_subject":"Rice bread","subitem_subject_scheme":"Other"},{"subitem_subject":"Amylopectin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Bread firming","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Firming rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Rice bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Rice ripened at lower temperature slows firming of bread","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Rice ripened at lower temperature slows firming of bread"},{"subitem_title":"Rice ripened at lower temperature slows firming of bread","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["39","47","62"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-05-14"},"publish_date":"2019-05-14","publish_status":"0","recid":"2531","relation_version_is_last":true,"title":["Rice ripened at lower temperature slows firming of bread"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T15:28:07.502069+00:00"}