| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-07-25 |
| タイトル |
|
|
タイトル |
郷土料理 : ふくれ菓子 |
| タイトル |
|
|
タイトル |
Local Home-Foods : Fukure-gashi |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 雑誌書誌ID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00039943 |
| 論文名よみ |
|
|
タイトル |
〓 |
| 著者 |
小住, フミ子
大迫, 康子
OZUMI, Fumiko
OOSAKO, Yasuko
|
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Fukure-gashi, steamed cake using brown sugar, has been populer in Kagoshima. There has not been reported the effect of additives and combination of cake materials on taste and Rheological properties of Fukure-gashi. Fukure-gashi containing various concentration of brown sugar were prepared, and the best tast one was selected as a control. Vinegar were added to control cake as a neutrizer of NaHCO_3,and egg were added to control cake as nutrition and the sensory test and measurement of Rheological properties of cakes were conducted. The following results were obtained. 1) Four different concentrations of brown sugar, 60g, 80g, 100g, and 120g, were mixed with 100g of flour, individually. As the results, it was found that hardness and chewiness of cake were decreased by increasing of brown sugar contents. The best results were obtained from the cake containing 100g of brown sugar in sensory test. 2) Additives were added to Fukure-gashi which contained an equal amount of flour and brown sugar. In sensory test, it was indicated that the cake which was added vinegar as additive had better results than the cake added egg. The results obtained from the measurement of Rheological properties showed that the cake contained egg had high values in hardness, chewiness, elasticity and cohesiveness. However, adhensiveness was not shown in the cake added egg. 3) A slightly lower value in viscosity was found in the cake added vinegar before steaming. |
| 書誌情報 |
巻 41,
p. 19-27,
発行日 1990-12-15
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| 表示順 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
6 |
| アクセション番号 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
KJ00000066235 |
KJ00000066235.pdf (735.0 kB)
