@article{oai:u-ryukyu.repo.nii.ac.jp:02003136,
 author = {國府田, 佳弘 and 秋永, 孝義 and 泉, 裕己 and Kohda, Yoshihiro and Tsen, Cho C. and Akinaga, Takayoshi and Izumi, Hiromi},
 issue = {27},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Nov},
 note = {12%の大豆粉を加えた小麦粉生地に物性を改良する目的でSSL, SMP及びEMGを添加し, 生地の動的粘性η'及び動的弾性G'の挙動を求めてその効果を調べ, 次の結果を得た。1.G', η'と振動数Nの各対数値は直線関係であり, 次式で表わすことができる。G'=Bg×Nexp(Ag), η'=Be×Nexp(Ae)2.指数BgとBeは加水量の減少と共に減少し, ついには製パンに際しては最良の加水量を示す所で定値になった。3.各指数の温度変化に伴なう挙動は小麦粉型と大豆粉型に分けることができた。大豆粉でタンパク質強化をした小麦粉生地でも添加物を加えると小麦粉型の挙動をした。これは大豆を加えた小麦粉に対するすぐれた改良効果であり, 特にSMPの効果がすぐれていた。, In order to know the effect of additives, SSL, SMP and EMG on rheological properties of wheat dough with 12% of soy flour, dynamic elasticity G' and dynamic viscosity η' which act as fundametanl physical properties of dough were measured by the linear oscillation method. Results were as follows. 1. The relation between logarithm of G' and η' and that of oscillation speed N were linear, and were expressed by following equations. G'=Bg×N exp(Ag), η'=Be×N exp(Ae). 2. Index Bg and Be of wheat flour dough without soy flour decreased as water content decreased, and were led to plateau at the best baking absorbance, while Ag and Ae did not altered as amount of water. 3. Behaviors of indexes according to change of temperature could be devided into wheat flour type and soy flour type. Dough with soy flour acted as wheat flour type when an additive was added. This is a clear improving effect of additives to dough with soy flour. The effect was most remarkable when SMP was added., 紀要論文},
 pages = {275--283},
 title = {大豆及び 2, 3 の添加物を加えた小麦紛生地のレオロジー的挙動(農業工学科)},
 year = {1980}
}