ドーナツの脂質に及ぼすバターおよびマーガリン配合量の影響 Effects of Butter and Margarine Contents in Dough on Lipid in Deep-Fried Doughnuts

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抄録

We examined the effect of the butter and margarine contents in dough on the lipid composition of deep-fried doughnuts. An increasing content of butter or margarine in the dough increased the absorption of frying oil and the efflux of butter or margarine from the dough during the deep-frying procedure, and also increased the efflux of cholesterol from the dough. Differing butter or margarine content in the dough did not result in a differing fatty acid composition in the resulting doughnuts due to the higher efflux of fatty acids from the dough.

収録刊行物

  • 日本家政学会誌 = Journal of home economics of Japan

    日本家政学会誌 = Journal of home economics of Japan 59(1), 3-11, 2008-01-01

    日本家政学会

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各種コード

  • NII論文ID(NAID)
    110006549320
  • NII書誌ID(NCID)
    AN10040097
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    09135227
  • NDL 記事登録ID
    9327759
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z6-113
  • データ提供元
    CJP書誌  NDL  NII-ELS  NDL-Digital 
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