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The kinetic analysis and simulation of hardening in bread made by the yudane dough method
https://obihiro.repo.nii.ac.jp/records/1270
https://obihiro.repo.nii.ac.jp/records/127073d11154-de7c-4196-b8fa-f717c8b2e660
名前 / ファイル | ライセンス | アクション |
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FSTR23-2_229(Tsuboi et al. 2017).pdf (805.0 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||||||
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公開日 | 2017-09-07 | |||||||||
タイトル | ||||||||||
言語 | en | |||||||||
タイトル | The kinetic analysis and simulation of hardening in bread made by the yudane dough method | |||||||||
言語 | ||||||||||
言語 | eng | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | bread | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | temperature | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | hardening | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | kinetic model | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | simulation | |||||||||
資源タイプ | ||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
資源タイプ | journal article | |||||||||
著者 |
Tsuboi, Kazumasa
× Tsuboi, Kazumasa× Ohara, Ami× Matsushita, Koki× Yamada, Daiju× Santiago, Dennis Marvin× 川上, 秋桜× 小疇, 浩
WEKO
101
× Yamauchi, Hiroaki |
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抄録 | ||||||||||
内容記述タイプ | Abstract | |||||||||
内容記述 | Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were stored at various temperature conditions and then subjected to analyses of bread hardening (temporal changes in hardness), hardening rate constant of bread (HRC), and simulation of hardening behavior using a hardening model. The results were as follows: The hardening of all breads slowed with the increase in storage temperature. The hardening of breads made with Yudane dough (Yudane breads) was slower than that without Yudane dough (Control) at any storage temperature. The HRC of all breads sharply decreased with the increase in storage temperature. By using the hardening model, the hardening behavior of all breads stored at various temperature conditions was simulated with considerable accuracy. | |||||||||
言語 | en | |||||||||
書誌情報 |
en : Food Science and Technology Research 巻 23, 号 2, p. 229-236, 発行日 2017-03 |
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出版者 | ||||||||||
言語 | en | |||||||||
出版者 | Japanese Society for Food Science and Technology | |||||||||
ISSN | ||||||||||
収録物識別子タイプ | PISSN | |||||||||
収録物識別子 | 13446606 | |||||||||
書誌レコードID | ||||||||||
収録物識別子タイプ | NCID | |||||||||
収録物識別子 | AA11320122 | |||||||||
DOI | ||||||||||
関連タイプ | isIdenticalTo | |||||||||
識別子タイプ | DOI | |||||||||
関連識別子 | info:doi/10.3136/fstr.23.229 | |||||||||
権利 | ||||||||||
言語 | en | |||||||||
権利情報 | Japanese Society for Food Science and Technology | |||||||||
フォーマット | ||||||||||
内容記述タイプ | Other | |||||||||
内容記述 | application/pdf | |||||||||
著者版フラグ | ||||||||||
出版タイプ | VoR | |||||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||
日本十進分類法 | ||||||||||
主題Scheme | NDC | |||||||||
主題 | 596 |