{"created":"2023-05-15T15:18:11.529456+00:00","id":4484,"links":{},"metadata":{"_buckets":{"deposit":"27abd363-1e8c-4fb0-8be0-6b66a583e0a8"},"_deposit":{"created_by":12,"id":"4484","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"4484"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00004484","sets":["5"]},"author_link":["991","6414","6415","992","2626","2625","309"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"347","bibliographicPageStart":"340","bibliographicVolumeNumber":"62","bibliographic_titles":[{"bibliographic_title":"Breeding Science","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 relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time （PT） and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extrastrong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour. There was a negative correlation between flour protein content and brightness of boiled pasta. The colors of boiled pasta made from Yumechikara and Hokkai 262 grown under the condition of standard manuring culture were superior to those of boiled pasta made from other varieties. Discoloration of boiled pasta made from Yumechikara grown under the condition of heavy manuring culture was caused by increase of flour protein content. On the other hand, discoloration of boiled pasta made from Hokkai 262 grown under the condition of heavy manuring culture was less than that of boiled pasta made from Yumechikara. These results indicate that pasta made from extra-strong wheat varieties has good hardness and that Hokkai 262 has extraordinary fresh pasta-making properties.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japanese Society of Breeding","subitem_publisher_language":"en"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.1270/jsbbs.62.340","subitem_relation_type_select":"DOI"}}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11353132","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13447610","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":"Ito, Miwako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Maruyama-Funatsuki, Wakako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ikeda, Tatsuya M.","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishio, Zenta","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nagasawa, Koichi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tabiki, Tadashi","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":"2019-11-11"}],"displaytype":"detail","filename":"en.pdf","filesize":[{"value":"406.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"fulltext","url":"https://obihiro.repo.nii.ac.jp/record/4484/files/en.pdf"},"version_id":"bd5adfca-b6bb-43cf-9844-161c935e3dcf"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Dough property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Extra-strong wheat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Fresh pasta-making quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Glutenin composition","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"High-molecular-weight glutenin subunit (HMW-GS)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Low-molecular-weight glutenin subunit (LMW-GS)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Triticum aestivum","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":"Evaluation of fresh pasta-making properties of extra-strong common wheat （Triticum aestivum L.）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Evaluation of fresh pasta-making properties of extra-strong common wheat （Triticum aestivum L.）","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-11-11"},"publish_date":"2019-11-11","publish_status":"0","recid":"4484","relation_version_is_last":true,"title":["Evaluation of fresh pasta-making properties of extra-strong common wheat （Triticum aestivum L.）"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:03:44.882867+00:00"}