{"created":"2023-05-15T15:18:05.368078+00:00","id":4379,"links":{},"metadata":{"_buckets":{"deposit":"3d9b84bc-39e2-4988-b716-338b0647d795"},"_deposit":{"created_by":12,"id":"4379","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"4379"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00004379","sets":["5"]},"author_link":["2505","6273","6271","2503","6274","309"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"243","bibliographicPageStart":"237","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The physical properties of dough (PPD), instantaneous elasticity, regularity coefficient of viscosity, and relaxation time (τ 0 ), of various white bread doughs without yeast addition were measured by the creep method based on a Maxwell-2-element model (Maxwell model). It was assumed that PPD do not change during fermentation and thus the stress of various doughs in the proofing process could be obtained using Euler’s method. Simulation results revealed that dough with large elastic characteristics, a large τ 0 , and fermented quickly had a high stress peak during the expansion process and that the final stress (σ end ) also had a high value compared to other doughs. Meanwhile, dough characterized by a small τ 0 and slow fermentation showed the opposite tendency. Additionally, the calculated σ end was significantly correlated with the gas retention of dough and specific loaf volume (SLV). These results demonstrated that SLV of various white bread doughs could be estimated using PPD and fermentation speed. Copyright © 2019, Japanese Society for Food Science and Technology","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japanese Society for Food Science and Technology","subitem_publisher_language":"en"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"013446606","subitem_source_identifier_type":"PISSN"}]},"item_2_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"588","subitem_subject_scheme":"NDC"}]},"item_2_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":"Matsushita, Koki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Goshima, Daisuke","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Iwata, Junki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Santiago, Dennis Marvin","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takata, Kanenori","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamauchi, Hiroaki","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":"2020-03-01"}],"displaytype":"detail","filename":"publish paper; FSTR25-2_237.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"fulltext","url":"https://obihiro.repo.nii.ac.jp/record/4379/files/publish paper; FSTR25-2_237.pdf"},"version_id":"2cacec62-9373-4485-9e9d-c3a47dc30e46"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Bread-making qualities","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Gas retention of dough","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Physical properties","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Simulation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Specific loaf volume","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Analysis of the relationship between bread-making qualities and dough stress during the proofing process","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Analysis of the relationship between bread-making qualities and dough stress during the proofing process","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-06-13"},"publish_date":"2019-06-13","publish_status":"0","recid":"4379","relation_version_is_last":true,"title":["Analysis of the relationship between bread-making qualities and dough stress during the proofing process"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T02:55:32.613110+00:00"}