{"created":"2023-05-15T13:38:56.565570+00:00","id":2993,"links":{},"metadata":{"_buckets":{"deposit":"d6f41a72-a847-4fef-9e4a-01380d6af2a9"},"_deposit":{"created_by":12,"id":"2993","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2993"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002993","sets":["87:627:628:388:398"]},"author_link":["1607","315","294","2338"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"39","bibliographicVolumeNumber":"75","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":"Mixing properties of dough of rice flour and wheat flour were investigated using a recording dough mixer. Five kinds of rice flours were prepared by different milling methods including blade mill, pin mill and roll mill. Rice flour and wheat flour were mixed in the ratio of 3:7. The mixed flour, water (60−80%) and other ingredients were mixed in 10minutes using the pin mixer. Power consumption during the mixing was monitored by a data logger. The peak of power consumption decreased when water addition was increased. The change of peak time was related to the type of the rice flour classified according to the mean particle size and the amount of damaged starch.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002873","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":"10.24514/00002873","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":"徳安, 健"},{"creatorName":"トクヤス, ケン","creatorNameLang":"ja-Kana"},{"creatorName":"TOKUYASU, Ken","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_No75p39-44p.pdf","filesize":[{"value":"182.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No75p39-44p.pdf","url":"https://repository.naro.go.jp/record/2993/files/nfri_report_No75p39-44p.pdf"},"version_id":"48e76df1-d233-4fba-83e8-877bac2f39b1"}]},"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":"生地","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":"dough","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":"ミキサーの消費電力測定による米粉パン生地のミキシング特性の解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ミキサーの消費電力測定による米粉パン生地のミキシング特性の解析"},{"subitem_title":"Evaluation of mixing properties of dough from wheat flour blended with rice flour by recording dough mixer","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["398"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2993","relation_version_is_last":true,"title":["ミキサーの消費電力測定による米粉パン生地のミキシング特性の解析"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:21:37.786478+00:00"}