{"created":"2023-05-15T13:38:44.890011+00:00","id":2774,"links":{},"metadata":{"_buckets":{"deposit":"7a6afabd-2fc6-4120-b49a-5dd6df565a88"},"_deposit":{"created_by":12,"id":"2774","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2774"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002774","sets":["87:627:628:388:390"]},"author_link":["6787","6779"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"67","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Frozen-dough technology has been accepted due to its advantages, which include supplying oven-fresh bakery products to consumers and improving labor conditions for bakers. Ordinary commercial baker's yeast is generally susceptible to damage during frozen storage and does not retain sufficient leavening ability after frozen storage. We hypothesized that addition of trehalose, which was known as a possible cryoprotectant, to dough should decrease freeze damage. In this study We attempted to determine effects of trehalose addition to white bread dough and sugar dough on fermentation ability and freeze tolerance. We showed that trehalose addition affected to fermentation ability but not to freeze tolerance in sugar dough. On the other hand, trehalose addition to white bread dough affected to freeze tolerance but not to fermentation ability.\n","subitem_description_type":"Abstract"},{"subitem_description":"冷凍の過程でパン酵母を含むパン生地は冷凍傷害を受けるので, 解凍後の製パン工程が阻害される. そこで, 冷凍保護物質として知られるトレハロースを添加することにより, 冷凍傷害が緩和される可能性を考えた. 高糖生地及び低糖生地にトレハロースを種々の濃度で添加し, 発酵特性及び冷凍耐性を観察した. 高糖生地においては, 冷凍耐性に対しては効果がなかったが, 発酵特性の改善が認められた. 一方, 低糖生地においては, トレハロースを添加することにより, 冷凍耐性が改善されることが明らかとなった.\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002657","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002657","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","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":"福永, 千文"},{"creatorName":"フクナガ, チフミ","creatorNameLang":"ja-Kana"},{"creatorName":"FUKUNAGA, Tifumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6787","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000015684817","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000015684817"}]},{"creatorNames":[{"creatorName":"島, 純"},{"creatorName":"シマ, ジュン","creatorNameLang":"ja-Kana"},{"creatorName":"SHIMA, Jun","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6779","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000291272436","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000291272436"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-02"}],"displaytype":"detail","filename":"nfri_report_No67p1-7p.pdf","filesize":[{"value":"742.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No67p1-7p.pdf ","url":"https://repository.naro.go.jp/record/2774/files/nfri_report_No67p1-7p.pdf"},"version_id":"9457370e-1fc3-40ad-8543-0caa5001b8d7"}]},"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":"パン生地における発酵特性及び冷凍耐性に対するトレハロースの機能評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"パン生地における発酵特性及び冷凍耐性に対するトレハロースの機能評価"},{"subitem_title":"The function of trehalose addition on fermentation properties and freeze tolerance in dough","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["390"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2774","relation_version_is_last":true,"title":["パン生地における発酵特性及び冷凍耐性に対するトレハロースの機能評価"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:23:53.855913+00:00"}