{"created":"2023-05-15T13:38:55.951345+00:00","id":2978,"links":{},"metadata":{"_buckets":{"deposit":"2b43301b-1a23-4fe8-89ca-d44cc7306a9b"},"_deposit":{"created_by":12,"id":"2978","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2978"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002978","sets":["87:627:628:388:397"]},"author_link":["2100","6739","2742","1185","2338","294","1607","6702","6730","1111"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"37","bibliographicVolumeNumber":"74","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":"Ten kinds of rice flours were prepared by several milling methods including hammer mill, pin mill and blade mill. The rice flours were mixed with vital gluten (8:2) and used for bread making. Mean particle size of the rice flours ranged from 40.9 μm to 407.2 μm and damaged starch content from 6.1% to 27.1%. Specific volume of the breads ranged from1.98 mL/g to 3.82 mL/g. Correlation of rice flour properties and bread qualities were analyzed. Negative correlation was found between amount of damaged starch and specific volume (r=−0.670, p<0.05). Mean particle size of the flour was not correlated with specific volume.","subitem_description_type":"Abstract"},{"subitem_description":"ハンマーミル, ピンミル, 気流製粉機などを用いて0種類の製粉方法の異なる米粉を調製した.米粉80%, グルテン20%の割合で配合し, 80%加水条件でストレート法によりワンローフ型パンの製パン試験を行い, 米粉の特性との関連性を調べた.米粉の特性として, 平均粒径は40.9～407.2μm であり, 損傷デンプン含量は6.～27.%であった.また, 米粉パンの比容積は.98～3.82mL/g であった.損傷デンプンとパンの比容積の間には負の相関性 (ｒ＝－0.670, ｐ＜0.05) がみられた.平均粒径と比容積との間には相関性がみられなかった.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002859","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":"10.24514/00002859","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":"與座, 宏一"},{"creatorName":"ヨザ, コウイチ","creatorNameLang":"ja-Kana"},{"creatorName":"YOZA, Koichi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"松木, 順子"},{"creatorName":"マツキ, ジュンコ","creatorNameLang":"ja-Kana"},{"creatorName":"MATSUKI, Junko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"岡留, 博司"},{"creatorName":"オカドメ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"OKADOME, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"岡部, 繭子"},{"creatorName":"オカベ, マユコ","creatorNameLang":"ja-Kana"},{"creatorName":"OKABE, Mayuko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"鈴木, 啓太郎"},{"creatorName":"スズキ, ケイタロウ","creatorNameLang":"ja-Kana"},{"creatorName":"SUZUKI, Keitaro","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"奥西, 智哉"},{"creatorName":"オクニシ, トモヤ","creatorNameLang":"ja-Kana"},{"creatorName":"OKUNISHI, Tomoya","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"北村, 義明"},{"creatorName":"キタムラ, ヨシアキ","creatorNameLang":"ja-Kana"},{"creatorName":"KITAMURA, Yoshiaki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"堀金, 彰"},{"creatorName":"ホリガネ, アキラ","creatorNameLang":"ja-Kana"},{"creatorName":"HORIGANE, Akira","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"山田, 純代"},{"creatorName":"ヤマダ, スミヨ","creatorNameLang":"ja-Kana"},{"creatorName":"YAMADA, Sumiyo","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"松倉, 潮"},{"creatorName":"マツクラ, ウシオ","creatorNameLang":"ja-Kana"},{"creatorName":"MATSUKURA, Ushio","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":"2019-10-07"}],"displaytype":"detail","filename":"nfri_report_No74p37-44p.pdf","filesize":[{"value":"67.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No74p37-44p.pdf","url":"https://repository.naro.go.jp/record/2978/files/nfri_report_No74p37-44p.pdf"},"version_id":"bb5bd929-16f6-4930-8a5f-2a48ad90a670"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米粉","subitem_subject_scheme":"Other"},{"subitem_subject":"パン","subitem_subject_scheme":"Other"},{"subitem_subject":"損傷デンプン","subitem_subject_scheme":"Other"},{"subitem_subject":"平均粒径","subitem_subject_scheme":"Other"},{"subitem_subject":"rice flour","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"damaged starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"mean particle size","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":"製粉方法の異なる米粉の特性と製パン性の関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"製粉方法の異なる米粉の特性と製パン性の関係"},{"subitem_title":"Breads made from rice flours prepared by different milling methods","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["397"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2978","relation_version_is_last":true,"title":["製粉方法の異なる米粉の特性と製パン性の関係"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T23:04:07.568096+00:00"}