{"_buckets": {"deposit": "86043795-39de-42cb-9aad-96bbb3ffde0e"}, "_deposit": {"created_by": 3, "id": "231", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "231"}, "status": "published"}, "_oai": {"id": "oai:fukuchiyama.repo.nii.ac.jp:00000231", "sets": ["28"]}, "author_link": ["266", "265"], "item_3_biblio_info_12": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2005-03-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "9", "bibliographicPageStart": "1", "bibliographicVolumeNumber": "33", "bibliographic_titles": [{"bibliographic_title": "京都短期大学紀要"}, {"bibliographic_title": "Bulletin of Kyoto Junior College", "bibliographic_titleLang": "en"}]}]}, "item_3_description_10": {"attribute_name": "抄録(日)", "attribute_value_mlt": [{"subitem_description": "カルシウムは製パン性改良に効果があることは知られていたがカリウムも同程度に効果があることがわかった。したがって、これまで効果があまりないとされてきた軟水でもカリウムが100ppm程度含まれていれば製パン性を改良することができる。また、菓子パンをつくるときは焼成前に溶き卵を塗るより焼成した後でショートニングで艶出しした方がソフト感のあるパンに仕上がる。グルテンタンパク質の定量の結果、これらのミネラルによる製パン性の改良はSDSに不溶性の高分子グルテンタンパク質の生成と関連性があることが判明した。", "subitem_description_type": "Other"}]}, "item_3_description_11": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "The effect of minerals on the volume of sweet bread was studied. A natural water containing higher level of calcium and magnesium ions such as Contrex (hard mineral water made in France) was effective in improvement of the bread volume. A natural water containing lower level of these minerals such as a soft water in Japan was also found to be effective. Accordingly, the soft water containing appropritate amount of potassium ion has the improving effect on the breadmaking. The breadmaking test showed that potassium and calcium ions were effective in the increase in the bread volume below 100 ppm level. Both ions caused the insolublization and polymerization of gluten proteins insoluble in sodium dodecyl sulfate. The author suggested that bread improving effect of potassium and calcium ions was related to the formation of the macromolecule of gluten proteins.", "subitem_description_type": "Other"}]}, "item_3_description_15": {"attribute_name": "表示順", "attribute_value_mlt": [{"subitem_description": "5", "subitem_description_type": "Other"}]}, "item_3_description_16": {"attribute_name": "アクセション番号", "attribute_value_mlt": [{"subitem_description": "KJ00004185631", "subitem_description_type": "Other"}]}, "item_3_description_8": {"attribute_name": "記事種別(日)", "attribute_value_mlt": [{"subitem_description": "論文", "subitem_description_type": "Other"}]}, "item_3_description_9": {"attribute_name": "記事種別(英)", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_3_source_id_1": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AA11910002", "subitem_source_identifier_type": "NCID"}]}, "item_3_source_id_19": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "13483064", "subitem_source_identifier_type": "ISSN"}]}, "item_3_text_6": {"attribute_name": "著者所属(日)", "attribute_value_mlt": [{"subitem_text_value": "京都短期大学"}]}, "item_3_text_7": {"attribute_name": "著者所属(英)", "attribute_value_mlt": [{"subitem_text_language": "en", "subitem_text_value": "Kyoto Junior College"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "吉田, 千秋"}, {"creatorName": "ヨシダ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "265", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Yoshida, C.", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "266", "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": "2017-05-12"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00004185631.pdf", "filesize": [{"value": "523.8 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 523799.99999999994, "url": {"label": "KJ00004185631.pdf", "url": "https://fukuchiyama.repo.nii.ac.jp/record/231/files/KJ00004185631.pdf"}, "version_id": "a9fd55a2-2a02-4f1d-8ce3-7f752c433bf7"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "Breadmaking", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Potassium ion", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Calcium ion", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Wheat flour", "subitem_subject_language": "en", "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": "菓子パンの容積におよぼすカリウムイオンとカルシウムイオンの効果", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "菓子パンの容積におよぼすカリウムイオンとカルシウムイオンの効果"}, {"subitem_title": "The Effect of Potassium and Calcium Ions on Sweet Bread of Wheat Flour", "subitem_title_language": "en"}]}, "item_type_id": "3", "owner": "3", "path": ["28"], "permalink_uri": "https://fukuchiyama.repo.nii.ac.jp/records/231", "pubdate": {"attribute_name": "公開日", "attribute_value": "2017-05-12"}, "publish_date": "2017-05-12", "publish_status": "0", "recid": "231", "relation": {}, "relation_version_is_last": true, "title": ["菓子パンの容積におよぼすカリウムイオンとカルシウムイオンの効果"], "weko_shared_id": -1}