{"created":"2023-06-20T15:24:21.858830+00:00","id":713,"links":{},"metadata":{"_buckets":{"deposit":"00f793d7-f4d7-4444-b24d-48c5f88d01b5"},"_deposit":{"created_by":4,"id":"713","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"713"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000713","sets":["70:77"]},"author_link":["4373","4374","4372"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1970-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"64","bibliographicPageStart":"59","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"内島, 幸江"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ウチジマ, ユキエ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"パイ皮の材料に関する検討を行ない,大豆たんぱく粉を添加した,大豆油を用いたパイ皮を試作し,その保存中の成分の変化について研究した結果,次のことが認められた.大豆油を用いたパイ皮へ,大豆たんぱく粉を添加した場合,四種の大豆たんぱく粉のうちでエスサンミートがたんぱく質含量が高く,嗜好的にも好まれ,ミートパイ,ピッツアパイようの食品として利用できた.また大豆たんぱく粉を添加した場合.パイペーストにスープを用いたものが.官能テストの評価が高く,油脂の酸敗度も少なかった.すなわちスープを加えたパイ皮は保存性が高められ,味も良好であり,また大豆たんぱく粉は小麦粉の10%まで添加可能であった.パイ皮のデンプンのα化度においては油脂の添加量が少なく,加水量の多いものほど高かったが保存中の変化はほとんどみられなかった.終りに本研究に御協力いただきました寺沢敏子,中村章子の諸嬢にお礼申し上げます.また試料を提供していただいた豊年製油KK,味の素KK,大日本製糖KKに感謝致します.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1970-03-15"}],"displaytype":"detail","filename":"KJ00000727051.pdf","filesize":[{"value":"333.4 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000727051","url":"https://nagoya-wu.repo.nii.ac.jp/record/713/files/KJ00000727051.pdf"},"version_id":"eda732bc-2791-420a-aa90-53809c9c21a4"}]},"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":"大豆蛋白粉を用いたパイ皮の試作について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大豆蛋白粉を用いたパイ皮の試作について"},{"subitem_title":"On the Pie Crust of the Addition of Soybean Protein","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["77"],"pubdate":{"attribute_name":"公開日","attribute_value":"1970-03-15"},"publish_date":"1970-03-15","publish_status":"0","recid":"713","relation_version_is_last":true,"title":["大豆蛋白粉を用いたパイ皮の試作について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:19:22.110396+00:00"}