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米胚芽発酵ギャバ(GABA)エキス末入りパンの作製
https://doi.org/10.15069/00000846
https://doi.org/10.15069/0000084689b3c7a8-84e0-4d16-bc85-ba198ba64672
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00008606539 (1.1 MB)
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Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||||||||||
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公開日 | 2013-03-25 | |||||||||||||
タイトル | ||||||||||||||
タイトル | 米胚芽発酵ギャバ(GABA)エキス末入りパンの作製 | |||||||||||||
タイトル | ||||||||||||||
言語 | en | |||||||||||||
タイトル | Preparation of functional breads containing γ-aminobutyric acid (GABA) produced by fermented rice germ | |||||||||||||
言語 | ||||||||||||||
言語 | jpn | |||||||||||||
キーワード | ||||||||||||||
主題Scheme | Other | |||||||||||||
主題 | パン | |||||||||||||
キーワード | ||||||||||||||
主題Scheme | Other | |||||||||||||
主題 | 生地 | |||||||||||||
キーワード | ||||||||||||||
主題Scheme | Other | |||||||||||||
主題 | ギャバ | |||||||||||||
キーワード | ||||||||||||||
主題Scheme | Other | |||||||||||||
主題 | グルテン | |||||||||||||
キーワード | ||||||||||||||
言語 | en | |||||||||||||
主題Scheme | Other | |||||||||||||
主題 | bread | |||||||||||||
キーワード | ||||||||||||||
言語 | en | |||||||||||||
主題Scheme | Other | |||||||||||||
主題 | dough | |||||||||||||
キーワード | ||||||||||||||
言語 | en | |||||||||||||
主題Scheme | Other | |||||||||||||
主題 | GABA | |||||||||||||
キーワード | ||||||||||||||
言語 | en | |||||||||||||
主題Scheme | Other | |||||||||||||
主題 | gluten | |||||||||||||
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 | |||||||||||||
ID登録 | ||||||||||||||
ID登録 | 10.15069/00000846 | |||||||||||||
ID登録タイプ | JaLC | |||||||||||||
ページ属性 | ||||||||||||||
内容記述タイプ | Other | |||||||||||||
内容記述 | P(論文) | |||||||||||||
著者名(日) |
池脇, 香織
× 池脇, 香織× 中村, 雅彦× 石附, 亨× 樋口, 元剛× 小川, 敬之
WEKO
108
× 山田, 弘幸
WEKO
213
× 永井, みどり× 小緑, 英行 |
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著者名よみ |
イケワキ, カオリ
× イケワキ, カオリ× ナカムラ, マサヒコ× イシズキ, トオル× ヒグチ, ゲンゴウ× オガワ, ノリユキ× ヤマダ, ヒロユキ× ナガイ, ミドリ× コミドリ, ヒデユキ |
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著者名(英) |
IKEWAKI, Kaori
× IKEWAKI, Kaori× NAKAMURA, Masahiko× ISHIZUKI, Toru× HIGUCHI, Gengou× OGAWA, Noriyuki× YAMADA, Hiroyuki× NAGAI, Midori× KOMIDORI, Hideyuki |
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著者所属(日) | ||||||||||||||
値 | 延岡学園高等学校 | |||||||||||||
著者所属(日) | ||||||||||||||
値 | たいまつ食品株式会社 | |||||||||||||
著者所属(日) | ||||||||||||||
値 | たいまつ食品株式会社 | |||||||||||||
著者所属(日) | ||||||||||||||
値 | たいまつ食品株式会社 | |||||||||||||
著者所属(日) | ||||||||||||||
値 | 九州保健福祉大学保健科学部作業療法学科 | |||||||||||||
著者所属(日) | ||||||||||||||
値 | 九州保健福祉大学保健科学部言語聴覚療法学科 | |||||||||||||
著者所属(日) | ||||||||||||||
値 | 介護老人保健施設グリーンケア学園木花 | |||||||||||||
著者所属(日) | ||||||||||||||
値 | 介護老人保健施設グリーンケア学園木花 | |||||||||||||
著者所属(英) | ||||||||||||||
言語 | en | |||||||||||||
値 | Department of Cooking, Nobeoka Gakuen High School | |||||||||||||
著者所属(英) | ||||||||||||||
言語 | en | |||||||||||||
値 | Taimatsu Foods Corporation | |||||||||||||
著者所属(英) | ||||||||||||||
言語 | en | |||||||||||||
値 | Taimatsu Foods Corporation | |||||||||||||
著者所属(英) | ||||||||||||||
言語 | en | |||||||||||||
値 | Taimatsu Foods Corporation | |||||||||||||
著者所属(英) | ||||||||||||||
言語 | en | |||||||||||||
値 | Department of Occupational Therapy, School of Health Science, Kyushu University of Health and Welfare | |||||||||||||
著者所属(英) | ||||||||||||||
言語 | en | |||||||||||||
値 | Department of Speech Therapy, School of Health Science, Kyushu University of Health and Welfare | |||||||||||||
著者所属(英) | ||||||||||||||
言語 | en | |||||||||||||
値 | Long-Term Care Health Facilities, Green Care Gakuen Kibana | |||||||||||||
著者所属(英) | ||||||||||||||
言語 | en | |||||||||||||
値 | Long-Term Care Health Facilities, Green Care Gakuen Kibana | |||||||||||||
抄録(英) | ||||||||||||||
内容記述タイプ | Other | |||||||||||||
内容記述 | In this study, in order to promote intake of γ-aminobutyric acid (GABA) routinely and continuously, we prepared several functional breads containing different percentages (0%, 1%, 2% or 3%) of GABA, designated as Taimatsu GABA (T-GABA), produced by fermented rice germ, which has been shown to have various physiological actions. The dough containing T-GABA (1%) showed greater expansion as compared with that containing T-GABA (0%, 2% or 3%). The quantity of wet-type gluten decreased in a T-GABA percentage-dependent manner. The stickiness of wet-type gluten containing T-GABA (1%, 2% or 3%) was decreased as compared with that of the control bread (T-GABA; 0%). Although the weight of the bread containing GABA (1%, 2% or 3%) was not altered as compared with that of the control bread (T-GABA; 0%) after baking, the height of the bread containing T-GABA (3%) was the lowest. In the sensory evaluation, referees judged the bread containing T-GABA (1%) as showing a slightly better level of taste, feeling of softness, crust, crumb and fragrance as compared with that of the control bread (T-GABA; 0%). Together, these findings indicate that breads containing T-GABA are of functionally high quality and value, and we propose to introduce these breads into some long-term care health facilities. | |||||||||||||
雑誌書誌ID | ||||||||||||||
収録物識別子タイプ | NCID | |||||||||||||
収録物識別子 | AA11490417 | |||||||||||||
書誌情報 |
九州保健福祉大学研究紀要 en : Journal of Kyushu University of Health and Welfare 巻 14, p. 149-155, 発行日 2013-03 |