{"_buckets": {"deposit": "949e7146-1709-48df-a642-37878142263b"}, "_deposit": {"created_by": 10, "id": "223", "owners": [10], "pid": {"revision_id": 0, "type": "depid", "value": "223"}, "status": "published"}, "_oai": {"id": "oai:baika.repo.nii.ac.jp:00000223", "sets": ["88"]}, "author_link": ["323", "326", "328", "324", "327", "325"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2020-03-20", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "8", "bibliographicPageEnd": "26", "bibliographicPageStart": "15", "bibliographic_titles": [{"bibliographic_title": "梅花女子大学食文化学部紀要"}, {"bibliographic_title": "Baika Women’s University Research Bulletin－Faculty of Food Culture", "bibliographic_titleLang": "en"}]}]}, "item_10002_description_19": {"attribute_name": "フォーマット", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "高槻市清水地域産限定のブランド米粉『清水っ粉』のグルテンフリーとグルテン添加（以下、SとSG）の成分と調理特性を、近隣地域JA の米粉のグルテンフリーとグルテン添加（以下、TとTG）と比較した。たんぱく質含量は、SがTより0.7%低かったが、SGはTGより1.7%高く、SGのグルテン添加量がTGより多いことが示唆された。SとTのヨウ素吸収曲線は類似していたが、粒子径分布（メディアン径）はSがTより小さく（41.1μm，69.3μm）、損傷澱粉量はSがTより少なかった（6.1%, 8.4%）。SGで焼いた食パンは、TGより膨化し凝集性も大きかった（p\u003c0.01）。製パン性の違いは、澱粉粒子径とグルテン量が影響していると考えられた。グルテンフリー米粉懸濁液の粘度（40℃）では、Sは濃度14%から46%まではほとんど上昇せず、損傷澱粉量が少ないことを反映していた。SとTの原料米に大きな違いはなく、製粉方法によって調理特性の違いが生じたと思われる。", "subitem_description_type": "Abstract"}]}, "item_10002_description_6": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "The composition of two types of brand rice flour “Shimizukko”, one gluten -free and one with gluten (indicated by S and SG), and their cooking characteristics were analyzed and compared with two types of rice flour (T and TG) produced by the neighborhood JA (Japan Agricultural Cooperatives). S contained 0.7% lower protein content than T, but the protein content of SG was 1.7% higher than TG. It suggested that more gluten was added to SG than to TG. The particle distribution profile of S demonstrated a smaller median particle size (41.1μm) in comparison to T (69.3μm). The damaged starch content of S was less than T (6.1%, 8.4%). The one loaf of bread made from SG indicated a larger specific volume and larger cohesiveness than the TG one. It was considered that the dif ference in the property of the bread was influenced by the starch particle size and the amount of gluten. The viscosities (40℃) of gluten-free rice flour suspensions demonstrated that those of S hardly increased from 14% to 46% rice content, reflecting the smaller amount of damaged starch content. In conclusion, the differences found in cooking characteristics may due to differences in milling methods.", "subitem_description_type": "Other"}]}, "item_10002_heading_23": {"attribute_name": "見出し", "attribute_value_mlt": [{"subitem_heading_banner_headline": "管理栄養学科", "subitem_heading_language": "ja"}, {"subitem_heading_banner_headline": "Department of Health and Nutrition", "subitem_heading_language": "en"}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.20832/00000208", "subitem_identifier_reg_type": "JaLC"}]}, "item_10002_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "梅花女子大学食文化学部"}]}, "item_10002_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA12749693", "subitem_source_identifier_type": "NCID"}]}, "item_10002_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "24320455", "subitem_source_identifier_type": "ISSN"}]}, "item_10002_text_24": {"attribute_name": "出版地", "attribute_value_mlt": [{"subitem_text_value": "茨木 (大阪府)"}]}, "item_10002_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": "岡崎, 久美"}], "nameIdentifiers": [{"nameIdentifier": "323", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "守田, 愛梨"}], "nameIdentifiers": [{"nameIdentifier": "324", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "岩城, 啓子"}], "nameIdentifiers": [{"nameIdentifier": "325", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "OKAZAKI, Kumi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "326", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "MORITA, Airi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "327", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "IWAKI, Keiko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "328", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2020-03-13"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "syoku_008_002.pdf", "filesize": [{"value": "750.1 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 750100.0, "url": {"label": "syoku_008_002", "url": "https://baika.repo.nii.ac.jp/record/223/files/syoku_008_002.pdf"}, "version_id": "15853631-8382-4e0d-abce-13d053b597a1"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "米粉", "subitem_subject_scheme": "Other"}, {"subitem_subject": "粒径", "subitem_subject_scheme": "Other"}, {"subitem_subject": "損傷澱粉", "subitem_subject_scheme": "Other"}, {"subitem_subject": "米粉パン", "subitem_subject_scheme": "Other"}, {"subitem_subject": "米粉パンの凝集性", "subitem_subject_scheme": "Other"}, {"subitem_subject": "rice flour", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "particle size", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "damaged starch", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "rice bread", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "cohesiveness of rice bread", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "ブランド米粉『清水っ粉』の2種類の粉の成分と調理特性", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ブランド米粉『清水っ粉』の2種類の粉の成分と調理特性"}, {"subitem_title": "The Composition of Two Types of Brand Rice Flour “Shimizukko” and Their Cooking Characteristics", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "10", "path": ["88"], "permalink_uri": "https://doi.org/10.20832/00000208", "pubdate": {"attribute_name": "公開日", "attribute_value": "2020-03-20"}, "publish_date": "2020-03-20", "publish_status": "0", "recid": "223", "relation": {}, "relation_version_is_last": true, "title": ["ブランド米粉『清水っ粉』の2種類の粉の成分と調理特性"], "weko_shared_id": -1}