| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2020-07-01 |
| タイトル |
|
|
タイトル |
スイス(ルツェルン)における小麦粉発酵食品 |
| タイトル |
|
|
タイトル |
Survey on fermented foods with wheat flour in Switzerland (Lucerne) |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
スイス |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
発酵食品 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
小麦粉 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
パン |
| 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 |
| ID登録 |
|
|
ID登録 |
10.24516/00000254 |
|
ID登録タイプ |
JaLC |
| 著者 |
堀, 光代
長野, 宏子
Hori, Mitsuyo
Nagano, Hiroko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Bread has been produced throughout history and reflects the cultural climate in many countries. A survey on fermented foods with wheat flour in Switzerland (Lucerne) was carried out in July 2008. Switzerland is surrounded by five countries (Germany, France, Italy, Austria, and Liechtenstein). Therefore, many kinds of breads reflecting the assimilated food culture derived from surrounding countries were available. German- type bread with mixture of rye flour and wheat flour was sold in Lucerne, and only yeast according to Wright's staining was observed in the bread. Both yeast and sour dough were observed in Vollkornbrot (a kind of bread) which has been a traditional fermented food with rye flour in Germany. |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Bread has been produced throughout history and reflects the cultural climate in many countries. A survey on fermented foods with wheat flour in Switzerland (Lucerne) was carried out in July 2008. Switzerland is surrounded by five countries (Germany, France, Italy, Austria, and Liechtenstein). Therefore, many kinds of breads reflecting the assimilated food culture derived from surrounding countries were available. German- type bread with mixture of rye flour and wheat flour was sold in Lucerne, and only yeast according to Wright's staining was observed in the bread. Both yeast and sour dough were observed in Vollkornbrot (a kind of bread) which has been a traditional fermented food with rye flour in Germany. |
| 書誌情報 |
岐阜市立女子短期大学研究紀要
en : Bulletin of Gifu City Women's College
巻 58,
p. 81-85,
発行日 2008
|
| 出版者 |
|
|
出版者 |
岐阜市立女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
09163174 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10208264 |
| 論文ID（NAID） |
|
|
|
識別子タイプ |
NAID |
|
|
関連識別子 |
110007356547 |
Switzerland_Hori (447.0 kB)
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