スイス(ルツェルン)における小麦粉発酵食品  [in Japanese] Survey on fermented foods with wheat flour in Switzerland (Lucerne)  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

Bread has been produced throughout history and reflects the cultural climate in many countries. A survey on fermented foods with wheat flour in Switzerland (Lucerne) was carried out in July 2008. Switzerland is surrounded by five countries (Germany, France, Italy, Austria, and Liechtenstein). Therefore, many kinds of breads reflecting the assimilated food culture derived from surrounding countries were available. German- type bread with mixture of rye flour and wheat flour was sold in Lucerne, and only yeast according to Wright's staining was observed in the bread. Both yeast and sour dough were observed in Vollkornbrot (a kind of bread) which has been a traditional fermented food with rye flour in Germany.Bread has been produced throughout history and reflects the cultural climate in many countries. A survey on fermented foods with wheat flour in Switzerland (Lucerne) was carried out in July 2008. Switzerland is surrounded by five countries (Germany, France, Italy, Austria, and Liechtenstein). Therefore, many kinds of breads reflecting the assimilated food culture derived from surrounding countries were available. German- type bread with mixture of rye flour and wheat flour was sold in Lucerne, and only yeast according to Wright's staining was observed in the bread. Both yeast and sour dough were observed in Vollkornbrot (a kind of bread) which has been a traditional fermented food with rye flour in Germany.

Journal

  • 岐阜市立女子短期大学研究紀要

    岐阜市立女子短期大学研究紀要 58, 81-85, 2008

    Gifu City Women's College

Codes

  • NII Article ID (NAID)
    110007356547
  • NII NACSIS-CAT ID (NCID)
    AN10208264
  • Text Lang
    JPN
  • Article Type
    departmental bulletin paper
  • Journal Type
    大学紀要
  • ISSN
    09163174
  • NDL Article ID
    10277164
  • NDL Source Classification
    ZV1(一般学術誌--一般学術誌・大学紀要)
  • NDL Call No.
    Z22-67
  • Data Source
    NDL  NII-ELS  IR 
Page Top