Art

J-GLOBAL ID：200902166458303387   Reference number：98A0362492

Effects of Adding Mushrooms to Dough on Gas Production and Loaf Volume.

きのこ添加による生地のガス発生と体積への影響

Author (4)： OKAMURA T (Mukogawa Women’s Univ.) ,  NISHIKAWA Y (Mukogawa Women’s Univ.) ,  OKUDA N (Mukogawa Women’s Univ.) ,  OHSUGI M (Mukogawa Women’s Univ.)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 31  Issue： 1  Page： 30-36  Publication year： Feb. 1998 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *edible mushroom ,...
Semi thesaurus term： proofing

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Flour products  (FJ04030P)

Reference (11)：

• 1) R. Niihara and Y. Harigai (1991) Effect of Flour Protein and Lipid Quantities on Bread and No odle Qualities, J. Home Economic (Japan), 42, 983 -987.
• 2) S. Takasaki and K. Karasawa (1993) Effects of Whole Wheat Flour on the Rheological Properties o f Dough, Gassing Power and Breadmaking Properties, J. Cookeiy Sci. Jpn., 26, 327-334.
• 3) A. Nakano and K. Oba (1995) The Effect of Green-Yellow Vegetables on Physical Properties an d Sensory Attributes of White Bread, J. Home Economic (Japan), 46, 321-329.
• 4) K. Oba and A. Nakano (1996) Making Quality, Crumbing Properties and Sensory Attribu t es of Bread Containing Soybean Flour, J. Home Economi c (Japan), 47, 21-27.
• 5) T. Tsuda, T. Hasumi and T. Watanabe (1996)Utilization of Bean-curd refuse (Olcara) in F iberbread processing, J. Cookely Sci. Jpn, 29, 25-31.

Terms in the title (4)： きのこ ,  生地 ,  ガス発生 ,  体積