{"created":"2023-06-19T08:34:43.909062+00:00","id":33,"links":{},"metadata":{"_buckets":{"deposit":"1ca383f6-932d-410d-b733-1f16838d1fbb"},"_deposit":{"created_by":3,"id":"33","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"33"},"status":"published"},"_oai":{"id":"oai:yone.repo.nii.ac.jp:00000033","sets":["40:6:7:10"]},"author_link":["1580","1582","1579","1581"],"item_2_alternative_title_18":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of the Addition of rice flour on the Properties of Sponge Cakes"}]},"item_2_alternative_title_19":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"コメコ ガ スポンジ ケーキ ノ セイジョウ ニ オヨボス エイキョウ"}]},"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-01-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"42","bibliographicPageEnd":"99","bibliographicPageStart":"93","bibliographic_titles":[{"bibliographic_title":"山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's Junior College"}]}]},"item_2_description_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"論文(Article)","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of rice flour (haenuki) with a quantity of flour at a ratio of 10-30-50-70- 100 %.　  The results are as follows:　1. The specific gravity of butter was not different among each sample.　2. According to the increase of mixture with rice flour, volume value was decreased and hardness value showed a tendency to increase.　4. In color of sponge cakes, a specific difference was not observed by the sensory evaluation of rice flour at each sample.　5. Significant differences were not found in total valuation of sensory evaluation.  However, The sponge cake made from the ratio of 50% and 70% in the quantity of rice flour was the tendency which was not liked. (p<0.05,p<0.01)　  Judging from these results, it is concluded that better qualities are obtained by mixing 10 30% of rice flour with flour.　Keyword : rice flour  qualities of sponge cake  sensory evaluation","subitem_description_type":"Other"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"1581","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Saito,  Hiroko"}]},{"nameIdentifiers":[{"nameIdentifier":"1582","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Matsumoto,  Tokiko"}]}]},"item_2_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"山形県立米沢女子短期大学"}]},"item_2_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00242867","subitem_source_identifier_type":"NCID"}]},"item_2_text_33":{"attribute_name":"出版者（ヨミ）","attribute_value_mlt":[{"subitem_text_value":"ヤマガタ ケンリツ ヨネザワ ジョシ タンキ ダイガク"}]},"item_2_text_34":{"attribute_name":"別言語の出版者","attribute_value_mlt":[{"subitem_text_value":"Yonezawa Women's Junior College of Yamagata Prefecture"}]},"item_2_text_43":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"紀要論文"}]},"item_2_text_44":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_2_text_45":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_2_text_46":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"斎藤,  寛子"}],"nameIdentifiers":[{"nameIdentifier":"1579","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松本,  時子"}],"nameIdentifiers":[{"nameIdentifier":"1580","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":"2016-10-24"}],"displaytype":"detail","filename":"42-p93-99.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"42-p93-99.pdf","url":"https://yone.repo.nii.ac.jp/record/33/files/42-p93-99.pdf"},"version_id":"f5b5975b-255b-4a21-b424-8c4597c42022"}]},"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":"米粉がスポンジケーキの性状に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米粉がスポンジケーキの性状に及ぼす影響"}]},"item_type_id":"2","owner":"3","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-09-17"},"publish_date":"2007-09-17","publish_status":"0","recid":"33","relation_version_is_last":true,"title":["米粉がスポンジケーキの性状に及ぼす影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T08:49:10.668494+00:00"}