{"created":"2023-06-19T09:36:44.643651+00:00","id":1445,"links":{},"metadata":{"_buckets":{"deposit":"89d406f2-9034-4fdf-8a5c-5d53fe9a5559"},"_deposit":{"created_by":16,"id":"1445","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1445"},"status":"published"},"_oai":{"id":"oai:mue.repo.nii.ac.jp:00001445","sets":["1:3:195"]},"author_link":["1215","2764"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"171","bibliographicPageStart":"165","bibliographicVolumeNumber":"56","bibliographic_titles":[{"bibliographic_title":"宮城教育大学紀要"},{"bibliographic_title":"BULLETIN OF MIYAGI UNIVERSITY OF EDUCATION","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本研究では、食物繊維および機能性成分であるレジスタントスターチ（RS）が多く含まれると考えられる白さらし餡（WBP）を食パンの材料である強力粉の代替材料として調製し食パン調製の可能性について検討することを目的とした。実験に用いる食パンは標準（0％WBP）、25％WBPを強力粉と代替、50％WBPを強力粉と代替する3条件の食パンを、マルチホームクッカー（TWINBIRD製 PY-E621）の健康パン・全粒粉パンのメニューを用いて焼成を行った。標準（WBP0%）パンのRS量は1.21%、WBP25%代替パンは2.83%、WBP50%代替パンのRS量は3.95%であり、パンに含まれるRS量は、WBP0%代替、25％代替、50%代替と代替率が増加するに従い、RS量も有意に増加した。WBP粉末に含まれる不溶性食物繊維量も非常に高い値であることから、WBPを用いて焼成した食パンには、市販されている食パンと比較してRSと食物繊維が非常に多く含まれていることが示唆された。\nしかしながら、WBPに代替した食パンは代替比率の増加により、標準パンと比べて硬く噛み応えのあるパンとなった。実際に毎日食すことを考えると、WBP25%代替パンが食しやすく、WBP25%代替食パン摂取によって、RSと食物繊維による健康効果が期待できると考えられる。","subitem_description_type":"Abstract"},{"subitem_description":"Objectives: RS escapes digestion until reaching colon and acts like dietary fiber. Recently, many studies recommend taking this new type of dietary fiber because of health benefits. Starchy white bean paste are very popular in Japanese sweets. These are a good source of carbohydrate as well as of protein. Furthermore, they contain a lot of dietary fiber and may also include resistant starch (RS). The purpose of this study was to investigate feasibility of replacing wheat flour to white bean paste (WBP) powder by analyzing RS contents and texture characteristics of plain bread.\nMaterials & Methods: Plain bread was prepared from various blends of wheat flour (WF) and WBP powder (100%WF:0%WBP, 25%WF:75%WBP, 50%WF:50%WBP). RS content of these bread was measured by Resistant Starch Assay Kit (Megazyme International Ireland, Ireland) and evaluated textue characteristics using rheometer. Results & Findings: RS content of powder WBP was 5.6% and RS contents of plain bread with 0%WBP, 25%WBP, 50%WBP were 1.2%, 2.8%, 4.0%, respectively. As a ratio of WBP in bread increased, RS content also increased. Hardness of bread also increased, when a ratio of WBP in bread increased. These results implied that bread made of powder WBP in place of wheat flour increased amount of RS. Taking account of texture characteristics, 25% replacement of powder WBP bread was found to be feasible.","subitem_description_type":"Abstract"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"亀井, 文"}],"nameIdentifiers":[{"nameIdentifier":"1215","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000237661196","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000237661196"}]},{"creatorNames":[{"creatorName":"高橋, いくみ"}],"nameIdentifiers":[{"nameIdentifier":"2764","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":"2022-02-10"}],"displaytype":"detail","filename":"13 亀井　文_165-171.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"白さらし餡が食パンのレジスタントスターチ量とテクスチャー特性に及ぼす影響","url":"https://mue.repo.nii.ac.jp/record/1445/files/13 亀井　文_165-171.pdf"},"version_id":"6be6944e-25db-4cb1-ac64-c23de91f8960"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"白さらし飴","subitem_subject_scheme":"Other"},{"subitem_subject":"レジスタントスターチ(RS)","subitem_subject_scheme":"Other"},{"subitem_subject":"食パン","subitem_subject_scheme":"Other"},{"subitem_subject":"テクスチャー特性","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":"白さらし餡が食パンのレジスタントスターチ量とテクスチャー特性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"白さらし餡が食パンのレジスタントスターチ量とテクスチャー特性に及ぼす影響"},{"subitem_title":"Effect of white bean paste powder on resistant starch content and texture characteristics of plain bread","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["195"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-02-03"},"publish_date":"2022-02-03","publish_status":"0","recid":"1445","relation_version_is_last":true,"title":["白さらし餡が食パンのレジスタントスターチ量とテクスチャー特性に及ぼす影響"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-06-19T09:48:48.919256+00:00"}