海藻の製パンへの影響 : (III)ひじき

• 筒井, 知己

• 金井, 節子

• ツツイ, トモミ

• カナイ, セツコ

• TSUTSUI, TOMOMI

• KANAI, SETSUKO

書誌事項

タイトル別名

• Effects of Seaweed Substitution on Breadmaking. : (III) Hizikia fusiformis (Hiziki)
• カイソウ ノ セイパン エ ノ エイキョウ 3 ヒジキ

抄録

P(論文)

Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Hizikia fusiformis (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually as saeweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better loaf volume and also showed better sensory evaluation score. Linear regression analysis showed that the amount of seaweed (X) was negatively correlated to the loaf volume of the bread made from WFRS (Y). And the following regressin equation was obtained : Y=-136.6X+1160

収録刊行物

• 聖徳栄養短期大学紀要

  聖徳栄養短期大学紀要 33 1-6, 2002-12-20

  東京 : 聖徳栄養短期大学

キーワード

• seaweed
• baking property

詳細情報

• CRID: 1050001338470908544
• NII論文ID: 110004090430
• NII書誌ID: AN00128690
• ISSN: 02866366
• NDL書誌ID: 6599909
• Web Site: https://tsc.repo.nii.ac.jp/records/2212
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6599909
• 本文言語コード: ja
• 資料種別: departmental bulletin paper
• データソース種別:
  • IRDB
  • NDL
  • CiNii Articles