{"created":"2023-12-21T00:22:05.648141+00:00","id":2000006,"links":{},"metadata":{"_buckets":{"deposit":"a69db6aa-9b8a-4c0c-8c50-f196db77ff4b"},"_deposit":{"created_by":21,"id":"2000006","owner":"21","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"2000006"},"status":"published"},"_oai":{"id":"oai:iidawjc.repo.nii.ac.jp:02000006","sets":["1703050285018:1703058629541"]},"author_link":[],"control_number":"2000006","item_1_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Water for Quality of French Bread","subitem_alternative_title_language":"en"}]},"item_1_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-05-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"40","bibliographic_titles":[{"bibliographic_title":"飯田短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Iida Junior College","bibliographic_titleLang":"en"}]}]},"item_1_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_1_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"フランスパンの品質に及ぼす要因については，原材料の種類および配合割合，こねる回数および強さ，こね上げ温度，焼成温度など様々なことが挙げられる．本研究では，これらの中でも特に使用する水の種類がフランスパンの品質に及ぼす影響について実験を行った．水は，硬水であるフランスの水と軟水である日本の水２種類：普通の水と炭酸水の計３種類を用いた．菜種法による比容積，水分活性の測定と，外観・香り・味・食感（外側と内側）・総合評価の６項目についての嗜好型官能評価および断面の観察を行った．\n　その結果，フランスの水で製造したフランスパンが日本の２つの水で製造したフランスパンと比較して，その比容積が最も大きく，パンの外側の水分活性が最も小さかった．また，嗜好型官能評価の外観と香りにおいて，フランスの水で製造したフランスパンが最も好まれた．一方で，日本の水（軟水）の炭酸水で作ったフランスパンの官能評価は他の２つのフランスパンと比べ，どの項目も低評価であった．また，有意差は認められなかったものの，パンの外側の食感は日本の普通水を用いたものが好まれる傾向があった．\n　これらの結果より，普段食しているパン（軟水である日本の普通水を用いたもの）が食経験の影響で好まれる傾向が認められたものの，製品としては本場フランスの水（硬水）を用いた方が高評価となることが示唆された．","subitem_description_type":"Abstract"}]},"item_1_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"飯田短期大学"}]},"item_1_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2759-0119","subitem_source_identifier_type":"ISSN"}]},"item_1_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":"片山,直幸","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"橋本,果菜","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"千,裕美","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-12-22"}],"displaytype":"detail","filename":"iida_40-01.pdf","filesize":[{"value":"936 KB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"iida_40-01.pdf","url":"https://iidawjc.repo.nii.ac.jp/record/2000006/files/iida_40-01.pdf"},"version_id":"23529fb1-51d1-4956-8b12-512192d36a40"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"フランスパン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"硬水","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"軟水","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"パンの品質","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"地産地消","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"French bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hard water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"soft water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"quality of bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"local production for local consumption","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":"フランスパンの品質に及ぼす水の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"フランスパンの品質に及ぼす水の影響","subitem_title_language":"ja"}]},"item_type_id":"1","owner":"21","path":["1703058629541"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-12-22"},"publish_date":"2023-12-22","publish_status":"0","recid":"2000006","relation_version_is_last":true,"title":["フランスパンの品質に及ぼす水の影響"],"weko_creator_id":"21","weko_shared_id":-1},"updated":"2023-12-22T04:53:22.636681+00:00"}