{"created":"2023-06-20T15:14:26.989799+00:00","id":1355,"links":{},"metadata":{"_buckets":{"deposit":"b165f6aa-2157-4772-805e-fa03cabf6813"},"_deposit":{"created_by":12,"id":"1355","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1355"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00001355","sets":["1:95:96"]},"author_link":["2399","2401","2402","2400"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"29","bibliographicPageStart":"23","bibliographic_titles":[{}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Bagels are usually boiled after secondary fermentation; however, in the present study, bagels\nwere prepared via steam heating and their quality characteristics were examined and compared.\nTo constitute the study sample, bagels boiled for 1 min comprised the control, and steam heating\nwas performed for 1 and 3 min. For the measurement items, shape measurement, measurement\nof color difference, moisture content, rupture measurement, and sensory evaluation were\nperformed for the bagels.Upon shape measurement, significantly lower values for volume and\nouter diameter were obtained upon steam heating, compared to the control, and the height was\ngreater in the case of bagels subjected to steam heating for 1 min. There were no significant\ndifferences in the color tone of the crust and the moisture content. Upon rupture measurement,\nbagels subjected to steam heating for 3 min displayed the highest value for hardness of the\ncrust and crumbs. Upon analytical sensory evaluation, bagels subjected to steam heating for 3\nmin were evaluated as the hardest, and no significant difference was observed in all items upon\npreference-type sensory evaluation. From the above results, it was suggested that despite steam\nheating instead of boiling, bagels of comparable quality could be prepared.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00001332","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"駒沢女子（短期）大学　学長　光田　督良"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-7574","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松森, 慎悟"},{"creatorName":"マツモリ, シンゴ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"阿久澤, さゆり"},{"creatorName":"アクザワ, サユリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MATSUMORI, Shingo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"AKUZAWA, Sayuri","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-04-11"}],"displaytype":"detail","filename":"P023-030-松森慎悟先生ほか.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","license_note":"Copy right (c) 2019 by KOMAZAWA WOMEN'S JUNIOR COLLEGE","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文ＰＤＦ","url":"https://komajo.repo.nii.ac.jp/record/1355/files/P023-030-松森慎悟先生ほか.pdf"},"version_id":"23457393-a77e-4d6f-8a60-4711758f6bae"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ベーグル","subitem_subject_scheme":"Other"},{"subitem_subject":"スチーム加熱","subitem_subject_scheme":"Other"},{"subitem_subject":"破断特性","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","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":"スチーム加熱を利用したベーグルの品質特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スチーム加熱を利用したベーグルの品質特性"},{"subitem_title":"Quality characteristics of bagels upon steam heating","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["96"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-04-11"},"publish_date":"2019-04-11","publish_status":"0","recid":"1355","relation_version_is_last":true,"title":["スチーム加熱を利用したベーグルの品質特性"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T15:26:11.365973+00:00"}