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

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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.

収録刊行物

  • 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

    岐阜市立女子短期大学

各種コード

  • NII論文ID(NAID)
    110007356547
  • NII書誌ID(NCID)
    AN10208264
  • 本文言語コード
    JPN
  • 資料種別
    departmental bulletin paper
  • 雑誌種別
    大学紀要
  • ISSN
    09163174
  • NDL 記事登録ID
    10277164
  • NDL 雑誌分類
    ZV1(一般学術誌--一般学術誌・大学紀要)
  • NDL 請求記号
    Z22-67
  • データ提供元
    NDL  NII-ELS  IR 
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