{"created":"2023-07-25T10:21:37.444853+00:00","id":698,"links":{},"metadata":{"_buckets":{"deposit":"bcc5d3fa-bd7c-4608-ab56-cddbc117b020"},"_deposit":{"created_by":3,"id":"698","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"698"},"status":"published"},"_oai":{"id":"oai:air.repo.nii.ac.jp:00000698","sets":["597:598:637:638"]},"author_link":["2455","2453","2452","2454"],"item_10002_alternative_title_34":{"attribute_name":"別タイトル","attribute_value_mlt":[{"subitem_alternative_title":"Microstructure of breads on addition of the different types of fats and oils"}]},"item_10002_biblio_info_36":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"58","bibliographic_titles":[{"bibliographic_title":"秋田大学教育文化学部 紀要　自然科学"}]}]},"item_10002_description_29":{"attribute_name":"内容記述（抄録）","attribute_value_mlt":[{"subitem_description":"The effects on addition of three kinds of fats and oils to doughs were investigated with baking quality and microstructure. Fats(H) consisted of hydrogenated fish oil and lard, a mixture(S) of fats and rapeseed oil and rapeseed oil(L) were added to doughs of breads, respectively. Specimens of doughs immediately after mixing, second fermentation and baked of breads were prefixed within 2.5% glutaraldehyde in a 0.05M phosphoric acid buffer (pH 7.4). After rinsed, each specimen was postfixed with 1% osmium tetraoxidate in the same buffer. Postfixed specimens were dehydrated by an ethanol series and then embedded within Spurr's epoxy resin polymerized at 65℃ for 20 hr. After specimens were cut and stained, they were observed by optical and transmission electron microsocope. Breads mixing rapeseed oil had the lower loaf volume than those mixing two solids fats(S and H). The gluten strands in breads mixing rapeseed oil were unextended, and they contained a large number of lipid spheres. Microstructure of other breads were not observed any lipid spheres within the gluten strands.","subitem_description_type":"Other"}]},"item_10002_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"秋田大学教育文化学部"}]},"item_10002_source_id_27":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13485296","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"03651649","subitem_source_identifier_type":"ISSN"}]},"item_10002_source_id_35":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA11458582","subitem_source_identifier_type":"NCID"}]},"item_10002_text_25":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"秋田大学教育文化学部生活者科学"},{"subitem_text_value":"青葉学園短大食物栄養学科"}]},"item_10002_version_type_37":{"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":"庄司, 善哉"}],"nameIdentifiers":[{"nameIdentifier":"2452","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"峯木, 眞知子"}],"nameIdentifiers":[{"nameIdentifier":"2453","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shoji, Zenya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2454","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Mineki, Machiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2455","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":"2017-02-16"}],"displaytype":"detail","filename":"KJ00000701551.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000701551.pdf","url":"https://air.repo.nii.ac.jp/record/698/files/KJ00000701551.pdf"},"version_id":"7a2850cb-5291-45f4-85c8-44469c9ef860"}]},"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":"油脂の性状の違いによるパンの組織構造","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"油脂の性状の違いによるパンの組織構造"}]},"item_type_id":"10002","owner":"3","path":["638"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-05"},"publish_date":"2008-01-05","publish_status":"0","recid":"698","relation_version_is_last":true,"title":["油脂の性状の違いによるパンの組織構造"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-07-25T12:03:11.492919+00:00"}