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そば粉がスポンジケーキの性状に及ぼす影響
https://yone.repo.nii.ac.jp/records/64
https://yone.repo.nii.ac.jp/records/642434a7b8-60ac-4a0d-8e6d-8e110b341e74
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
40-p71-77.pdf (759.1 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper_02(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2007-09-17 | |||||
| タイトル | ||||||
| タイトル | そば粉がスポンジケーキの性状に及ぼす影響 | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
齋藤, 寛子
× 齋藤, 寛子× 松本, 時子 |
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| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 1668 | |||||
| 姓名 | Saito, Hiroko | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 1669 | |||||
| 姓名 | Matsumoto, Tokiko | |||||
| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | ABSTRACT : In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of buckwheat flour (dewakaori) 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. Crumb of sponge cakes were harder and rougher by adding buckwheat flour at a ratio of 50-100%. 3. In color of sponge cakes, a specific difference was observed comparing buckwheat flour at a ratio of 10% with buckwheat flour at a ratio of 30%. 4. Significant differences were found in total valuation of sensory evaluation(p<0.01). The sponge cake made from the ratio of 100% in the quantity of buckwheat flour is the tendency which is not rarely most. As for the sponge cake made by adding buckwheat flour at the ratio of 70%, the flavor of buckwheat was liked better than the cake which was made by adding buckwheat flour at the ratio 50%. Judging from these results, it is concluded that better qualities are obtained by mixing 10-30% of buckwheat flour with flour. Key words : buckwheat flour qualities of sponge cake sensory evaluation | |||||
| 書誌情報 |
山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's Junior College 号 40, p. 71-77, 発行日 2005-01-11 |
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| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00242867 | |||||
| その他の言語のタイトル | ||||||
| その他のタイトル | Effect of the Addition of buckwheat flour on the Properties of Sponge Cakes | |||||
| タイトル（ヨミ） | ||||||
| その他のタイトル | ソバコ ガ スポンジ ケーキ ノ セイジョウ ニ オヨボス エイキョウ | |||||
| 出版者 | ||||||
| 出版者 | 山形県立米沢女子短期大学 | |||||
| 出版者（ヨミ） | ||||||
| 値 | ヤマガタ ケンリツ ヨネザワ ジョシ タンキ ダイガク | |||||
| 別言語の出版者 | ||||||
| 値 | Yonezawa Women's Junior College of Yamagata Prefecture | |||||
| 資源タイプ | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 論文(Article) | |||||
| 資源タイプ・ローカル | ||||||
| 値 | 紀要論文 | |||||
| 資源タイプ・NII | ||||||
| 値 | Departmental Bulletin Paper | |||||
| 資源タイプ・DCMI | ||||||
| 値 | text | |||||
| 資源タイプ・ローカル表示コード | ||||||
| 値 | 2 | |||||
