{"created":"2022-01-27T02:49:33.397852+00:00","id":2003136,"links":{},"metadata":{"_buckets":{"deposit":"20713c80-6442-433f-9761-c5568c9ab06f"},"_deposit":{"id":"2003136","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003136"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003136","sets":["1642837622505:1642837905044:1642837912269","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"\u5927\u8c46\u53ca\u3073 2, 3 \u306e\u6dfb\u52a0\u7269\u3092\u52a0\u3048\u305f\u5c0f\u9ea6\u7d1b\u751f\u5730\u306e\u30ec\u30aa\u30ed\u30b8\u30fc\u7684\u6319\u52d5(\u8fb2\u696d\u5de5\u5b66\u79d1)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Rheological Behavior of Wheat Flour Dough Fortified with Soy Flour and Some Additives (Department of Agricultural Engineering)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"\u570b\u5e9c\u7530, \u4f73\u5f18","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"\u79cb\u6c38, \u5b5d\u7fa9","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"\u6cc9, \u88d5\u5df1","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kohda, Yoshihiro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tsen, Cho C.","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Akinaga, Takayoshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Izumi, Hiromi","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"12%\u306e\u5927\u8c46\u7c89\u3092\u52a0\u3048\u305f\u5c0f\u9ea6\u7c89\u751f\u5730\u306b\u7269\u6027\u3092\u6539\u826f\u3059\u308b\u76ee\u7684\u3067SSL, SMP\u53ca\u3073EMG\u3092\u6dfb\u52a0\u3057, \u751f\u5730\u306e\u52d5\u7684\u7c98\u6027\u03b7'\u53ca\u3073\u52d5\u7684\u5f3e\u6027G'\u306e\u6319\u52d5\u3092\u6c42\u3081\u3066\u305d\u306e\u52b9\u679c\u3092\u8abf\u3079, \u6b21\u306e\u7d50\u679c\u3092\u5f97\u305f\u30021.G', \u03b7'\u3068\u632f\u52d5\u6570N\u306e\u5404\u5bfe\u6570\u5024\u306f\u76f4\u7dda\u95a2\u4fc2\u3067\u3042\u308a, \u6b21\u5f0f\u3067\u8868\u308f\u3059\u3053\u3068\u304c\u3067\u304d\u308b\u3002G'=Bg\u00d7Nexp(Ag), \u03b7'=Be\u00d7Nexp(Ae)2.\u6307\u6570Bg\u3068Be\u306f\u52a0\u6c34\u91cf\u306e\u6e1b\u5c11\u3068\u5171\u306b\u6e1b\u5c11\u3057, \u3064\u3044\u306b\u306f\u88fd\u30d1\u30f3\u306b\u969b\u3057\u3066\u306f\u6700\u826f\u306e\u52a0\u6c34\u91cf\u3092\u793a\u3059\u6240\u3067\u5b9a\u5024\u306b\u306a\u3063\u305f\u30023.\u5404\u6307\u6570\u306e\u6e29\u5ea6\u5909\u5316\u306b\u4f34\u306a\u3046\u6319\u52d5\u306f\u5c0f\u9ea6\u7c89\u578b\u3068\u5927\u8c46\u7c89\u578b\u306b\u5206\u3051\u308b\u3053\u3068\u304c\u3067\u304d\u305f\u3002\u5927\u8c46\u7c89\u3067\u30bf\u30f3\u30d1\u30af\u8cea\u5f37\u5316\u3092\u3057\u305f\u5c0f\u9ea6\u7c89\u751f\u5730\u3067\u3082\u6dfb\u52a0\u7269\u3092\u52a0\u3048\u308b\u3068\u5c0f\u9ea6\u7c89\u578b\u306e\u6319\u52d5\u3092\u3057\u305f\u3002\u3053\u308c\u306f\u5927\u8c46\u3092\u52a0\u3048\u305f\u5c0f\u9ea6\u7c89\u306b\u5bfe\u3059\u308b\u3059\u3050\u308c\u305f\u6539\u826f\u52b9\u679c\u3067\u3042\u308a, \u7279\u306bSMP\u306e\u52b9\u679c\u304c\u3059\u3050\u308c\u3066\u3044\u305f\u3002","subitem_description_type":"Other"},{"subitem_description":"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 \u03b7' 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 \u03b7' and that of oscillation speed N were linear, and were expressed by following equations. G'=Bg\u00d7N exp(Ag), \u03b7'=Be\u00d7N 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.","subitem_description_type":"Other"},{"subitem_description":"\u7d00\u8981\u8ad6\u6587","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"eng"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/4107"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1980-11-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"27","bibliographicPageEnd":"283","bibliographicPageStart":"275"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000162065.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003136/files/KJ00000162065.pdf"},"version_id":"9ca96188-4b96-416b-ac8d-484c532393c2"}]},"item_title":"\u5927\u8c46\u53ca\u3073 2, 3 \u306e\u6dfb\u52a0\u7269\u3092\u52a0\u3048\u305f\u5c0f\u9ea6\u7d1b\u751f\u5730\u306e\u30ec\u30aa\u30ed\u30b8\u30fc\u7684\u6319\u52d5(\u8fb2\u696d\u5de5\u5b66\u79d1)","item_type_id":"15","owner":"1","path":["1642837912269","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003136","relation_version_is_last":true,"title":["\u5927\u8c46\u53ca\u3073 2, 3 \u306e\u6dfb\u52a0\u7269\u3092\u52a0\u3048\u305f\u5c0f\u9ea6\u7d1b\u751f\u5730\u306e\u30ec\u30aa\u30ed\u30b8\u30fc\u7684\u6319\u52d5(\u8fb2\u696d\u5de5\u5b66\u79d1)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:16:11.368675+00:00"}