{"created":"2023-06-19T11:38:22.179577+00:00","id":6043,"links":{},"metadata":{"_buckets":{"deposit":"2453e96a-1b78-4d5a-85af-312e7b69bcf0"},"_deposit":{"created_by":13,"id":"6043","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"6043"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00006043","sets":["420:421:443:475"]},"author_link":["13595","13596","13597"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"35","bibliographicPageStart":"31","bibliographicVolumeNumber":"25/26","bibliographic_titles":[{"bibliographic_title":"三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Changes in rheological properties of dough with tea catechin were studied by measuring parameters of extention (E) and resistance (R) using an extensograph. In this research, two samples of catechin, catechin A and catechin B, were used, and the latter included higher amounts of epigallocatechin gallate (EGCG) than the former. The ratio R/E in the soft wheat dough without catechin was relatively higher than that in the hard wheat dough, when both wheat doughs were prepared with 20 min mixing. The R/E of soft wheat dough was decreased markedly by the addition of tea catechin in aging time of 135 min after dough mixing. As for the hard wheat dough mixed for 40 min, the contents of sulfhydry1(-SH) groups and the extractable lipids were increased largely, although the POV was decreased greatly by addition of tea catechin. Moreover, the POV was decreased more largely in the presence of catechin B than catechin A. These facts suggest that an improving effect on hard wheat dough will be expected by adding tea catechin having higher amounts of EGCG.","subitem_description_type":"Abstract"},{"subitem_description":"茶カテキンを添加したときのドウ混ねつ中の物性の挙動について，エキステンソグラフを用いて伸長度（E）\nと伸長抵抗（R）のパラメータを測定することにより研究がなされた。この研究では2種類のカテキン，カテキ\nンAとカテキンBが用いられ，後者は前者よりエビガロカテキンガレート（EGCG）を多く含むものである。\nカテキンを添加しない薄力粉および強力粉のドウを20分混ねつして調製した場合，薄力粉ドゥのR／Eの方が\n強力粉ドウのものより比較的高い値を示した。薄力粉のドウのR／Eは茶カテキンを添加すると135分のねかし\nでは顕著に減少した。40分の混ねつで調製した強力粉のドウにおいて，茶カテキンの添加によりドウ中のSH基量\nと脂質抽出量は大きく増加したが，抽出した脂質のPOVは大きく減少した。さらに，そのPOVはカテキンAの添加\nよりはカテキンBの添加により大きく減少した。これらの事実から，EGCGを多く含む茶カテキンの添加により\n強力粉のドウ改良効果が期待される。","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学生物資源学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0915-0471","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10073846","subitem_source_identifier_type":"NCID"}]},"item_4_subject_16":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"619","subitem_subject_scheme":"NDC"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"The Improving Effects of Tea Catechin on Rheological Properties of Wheat Flour Dough"}]},"item_4_text_63":{"attribute_name":"ノート","attribute_value_mlt":[{"subitem_text_value":"Agropedia提供データ"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_4_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"阿知和, 弓子","creatorNameLang":"ja"},{"creatorName":"Achiwa, Yumiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"古市, 幸生","creatorNameLang":"ja"},{"creatorName":"Furuichi, Yukio","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小宮, 孝志","creatorNameLang":"ja"},{"creatorName":"Komiya, Takashi","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":"2017-02-18"}],"displaytype":"detail","filename":"AN100738460002503.pdf","filesize":[{"value":"235.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN100738460002503.pdf","url":"https://mie-u.repo.nii.ac.jp/record/6043/files/AN100738460002503.pdf"},"version_id":"6090faab-1de5-44dd-93d9-93389c516846"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"wheat dough","subitem_subject_scheme":"Other"},{"subitem_subject":"epigallocatechin gallate","subitem_subject_scheme":"Other"},{"subitem_subject":"rheology","subitem_subject_scheme":"Other"},{"subitem_subject":"extensograph","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":"小麦ドウ物性に及ぼす茶カテキンの改良効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小麦ドウ物性に及ぼす茶カテキンの改良効果","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["475"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-05-16"},"publish_date":"2007-05-16","publish_status":"0","recid":"6043","relation_version_is_last":true,"title":["小麦ドウ物性に及ぼす茶カテキンの改良効果"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-13T00:17:13.954123+00:00"}