| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-08-04 |
| タイトル |
|
|
タイトル |
ベーグルの品質特性における一考察 |
| タイトル |
|
|
タイトル |
A Study in the Quality Properties of Bagel |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
クラム |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
クラスト |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
調理特性 |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Clam |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Crust |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Cooking properties |
| ID登録 |
|
|
ID登録 |
10.18998/00001105 |
|
ID登録タイプ |
JaLC |
| 雑誌書誌ID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10460219 |
| 著者 |
松森, 慎悟
MATSUMORI, Shingo
|
| 著者所属(日) |
|
|
|
駒沢女子大学人間健康学部健康栄養学科 |
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
The bread called bagel is becoming popular in Japan now. The features of bagel are that it is a shape of doughnut and there is a process of boiling it before bakes. As a result, it is said that a peculiar texture will arise. But the quality properties and the cooking properties of the bagel are not understood well. Therefore, though it investigated in the quality properties based on the origin and the history, it became a conclusion that it was difficult to derive the definition of an original bagel from information complex, and the food that was arranged in the United States and kept being changed now. Then, it thought by classifying it into three types expected that the author would develop according to the type by the land in the future. The three types are a New York types, a Japanese types, and a European types. I want to investigate the affect by the difference in a making process on the bagel, and to establish the Cooking properties of three types in the future. |
| 書誌情報 |
巻 17,
p. 407-412,
発行日 2010-12-24
|
| 表示順 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
28 |
| アクセション番号 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
KJ00006849199 |
KJ00006849199.pdf (295.8 kB)
