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Registros recuperados: 5
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Tartary Buckwheat Sprout Powder Lowers Plasma Cholesterol Level in Rats OAK
KUWABARA, Tomoko; HAN, Kyu-Ho; HASHIMOTO, Naoto; YAMAUCHI, Hiroaki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo; FUKUSHIMA, Michihiro; 島田, 謙一郎; 関川, 三男; 福島, 道広; 韓, 圭鎬.
日本ビタミン学会、日本栄養・食糧学会共同編集
Palavras-chave: Bile acid; Buckwheat sprout powder; Hepatic mRNAs; Serum cholesterol; Short-chain fatty acid.
Ano: 2007 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2909
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リニューアルされた「畜大パン」 OAK
山内, 宏昭; YAMAUCHI, Hiroaki.
Ano: 2016 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4365
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Effect of Gelatinized Wheat Starch on Bread-making Qualities of Yudane Dough OAK
山田, 大樹; 伊勢木, 智行; 井上, 俊逸; 吉野, 信次; 坪井, 一将; 村山, 大樹; デニス, サンチャゴ; 小疇, 浩; 山内, 宏昭; KOAZE, Hiroshi; YAMAUCHI, Hiroaki.
湯種製法で製パンしたパンにおける湯種製造中に糊化した小麦澱粉の製パン性に及ぼす影響について,凍結乾燥グルテンと小麦澱粉で調製した疑似湯種を用いて検討を行った.その結果,疑似湯種中の糊化した小麦澱粉は,GP,GRD,SLVをコントロールに比べて有意に低下させ,擬似湯種中の小麦澱粉の糊化度とGRD,SLVとの間には非常に高い負の相関があることが判った.これより,湯種中の糊化小麦澱粉は生地の製パン性を低下させる主要因であり,湯種パンの外観,色相の特徴であるクラストのL*の低下とケービングに対しても,大きく影響していることが明らかになった. さらに,糊化した小麦澱粉を製パンに用いることによって,得られたパンの水分含量と保水性が増加し,それによりパン中の澱粉の老化が抑制され,保存中のパンクラムの老化を抑制できることが明らかになった.
Palavras-chave: 製パン性; 湯種; 小麦澱粉; 糊化.
Ano: 2015 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4372
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帯広畜産大学の製パン実験施設(呼称:とかち夢パン工房)のご紹介 OAK
山内, 宏昭; YAMAUCHI, Hiroaki.
Ano: 2014 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4262
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Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene OAK
ODA, Yuji; MIKUMO, Dai; TAJIMA, Kanako; YAMAUCHI, Hiroaki; 小田, 有二.
The yeast strain AK 46 was isolated from dough containing fermented cherry fruits and identified as Saccharomyces cerevisiae. The nucleotide sequence of the rDNA spacer region from this strain coincided with those from the yeasts used for the production of whisky, wine, and bread. In a comparison with six baking strains, strain AK 46 possessed less leavening ability in dough with and without addition of 5% sucrose (based on the weight of flour) but a high ability in sweet dough containing 30% sucrose. The activities of the two enzymes α-glucosidase and invertase, which are related to dough fermentation, were lower than those in the other strains. A baking test showed that strain AK 46 was applicable for breadmaking using the straight dough and sponge dough...
Palavras-chave: Baker's yeast; Leavening; Dough; SUC gene; Invertase.
Ano: 2010 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2963
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