{"created":"2023-05-15T13:38:58.939943+00:00","id":3048,"links":{},"metadata":{"_buckets":{"deposit":"1b663488-2278-4a69-a5e9-f66b8cd86fb5"},"_deposit":{"created_by":12,"id":"3048","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"3048"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00003048","sets":["87:627:628:388:401"]},"author_link":["294","2338"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"46","bibliographicPageStart":"43","bibliographicVolumeNumber":"78","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":"Fifteen kinds of commercial rice flour was investigated as bread ingredient. They consisted of 2 groups, recently developed rice flour for new utilization such as bread and cake, and the other was for usual Japanese confectionary. The flour of former group had relatively low mean particle diameter (<100 μm) and low damaged starch content. They showed higher specific volume of bread. Most of flour in later group had high damaged starch content and showed low specific volume. Among them, damaged starch content of 'gyuhiko' and 'joyoko' was 7.71 and 4.85%, respectively. The each specific volume of the bread was 3.58 and 3.55 ml/g. The damaged starch content of these flour was relatively low and the specific volume was relatively high.","subitem_description_type":"Abstract"},{"subitem_description":"市販の15種類の米粉を用いて製パン試験を行った. 新規用途米粉 6種類は平均粒径も100μm以下と小さく, 損傷澱粉含量も低く, 製パン時の比容積は比較的高い傾向がみられた. 和菓子用の米粉については損傷澱粉含量が高い米粉では比容積が低下した. 牛皮粉, 上用粉など損傷澱粉含量が低い粉では比較的高い比容積を示した.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002927","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":"10.24514/00002927","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":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-08"}],"displaytype":"detail","filename":"nfri_report_No78p43-46p.pdf","filesize":[{"value":"245.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No78p43-46p.pdf","url":"https://repository.naro.go.jp/record/3048/files/nfri_report_No78p43-46p.pdf"},"version_id":"03fdcd0b-4b70-4b50-a338-10ff7090df3c"}]},"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":"損傷澱粉","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":"市販米粉の製パン性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販米粉の製パン性について"},{"subitem_title":"Rice breads made from commercial rice flour","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["401"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"3048","relation_version_is_last":true,"title":["市販米粉の製パン性について"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:21:40.891169+00:00"}