{"created":"2023-06-19T08:34:45.363398+00:00","id":64,"links":{},"metadata":{"_buckets":{"deposit":"0d7433f8-bcdb-49b3-8669-f6078553e5d5"},"_deposit":{"created_by":3,"id":"64","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"64"},"status":"published"},"_oai":{"id":"oai:yone.repo.nii.ac.jp:00000064","sets":["40:6:7:14"]},"author_link":["1667","1668","1666","1669"],"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 buckwheat 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":"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"}]},"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-01-11","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"40","bibliographicPageEnd":"77","bibliographicPageStart":"71","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":"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","subitem_description_type":"Other"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"1668","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Saito,  Hiroko"}]},{"nameIdentifiers":[{"nameIdentifier":"1669","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":"齋藤,  寛子"}],"nameIdentifiers":[{"nameIdentifier":"1666","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松本,  時子"}],"nameIdentifiers":[{"nameIdentifier":"1667","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":"40-p71-77.pdf","filesize":[{"value":"759.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"40-p71-77.pdf","url":"https://yone.repo.nii.ac.jp/record/64/files/40-p71-77.pdf"},"version_id":"060c104b-bd54-4287-99a3-9fc2787b62f1"}]},"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":"そば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":"そば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":["14"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-09-17"},"publish_date":"2007-09-17","publish_status":"0","recid":"64","relation_version_is_last":true,"title":["そば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":"2023-06-19T08:48:34.926799+00:00"}