| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2020-10-31 |
| タイトル |
|
|
タイトル |
固体食品におけるテクスチャーの好みに関する調査(第1報)クッキー |
| タイトル |
|
|
タイトル |
Research for a favored texture of solid foods : I Cookies |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
テクスチャー |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
固体食品 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
官能検査 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
クッキー |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
かたさ |
| 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 |
10.24516/00000328 |
|
ID登録タイプ |
JaLC |
| 著者 |
平島, 円
堀, 光代
Hirashima, Madoka
Hori, Mitsuyo
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
A favored texture and the hardness for cookies were investigated by mean of sensory testing and fracture measurement, respectively. Two types of cookies were prepared. Harder and more brittle cookies were prepared with less baking soda and egg compared to the standard ingredients. Almost all panels, which conducted a sensory testing, preferred the standard type cookies, compared with hard type cookies. It is found that it was important for the texture of cookies to have a moderate hardness, that is, they are not too hard. |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
A favored texture and the hardness for cookies were investigated by mean of sensory testing and fracture measurement, respectively. Two types of cookies were prepared. Harder and more brittle cookies were prepared with less baking soda and egg compared to the standard ingredients. Almost all panels, which conducted a sensory testing, preferred the standard type cookies, compared with hard type cookies. It is found that it was important for the texture of cookies to have a moderate hardness, that is, they are not too hard. |
| 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 55,
p. 81-84,
発行日 2005
|
| 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 |
110004476960 |
Kotai_Hirashima (208.6 kB)
.png)
