Art

J-GLOBAL ID：200902205568244632   Reference number：08A0811187

Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry

デーニッシュペストリーの最適配合に対する食感性モデルの応用におけるプロトコルと方法の展開

Author (3)： SHIBATA Mario (Univ. Tokyo, Tokyo, JPN) ,  ARAKI Tetsuya (Univ. Tokyo, Tokyo, JPN) ,  SAGARA Yasuyuki (Univ. Tokyo, Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 14  Issue： 4  Page： 367-376  Publication year： Jul. 2008 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *flour confectionery ,  food texture ,  chemical property ,  physical property ,  creep test ,  viscoelasticity ,  design ,  confectionery production ,  optimization ,  *model ,  eating quality ,  *sensitivity model ,  food property ,  mechanical property ,  modification
Semi thesaurus term： design of mix ,  *pastry

JST classification (1)： Confectionery  (FJ08000K)

Reference (17)：

• Baardseth, P., Næs, T. and Vogt, G. (1995). Roll-in shortenings effects on Danish pastries sensory properties studied by principle component analysis. Food Sci. and Technol., 28, 72-77
• Baker, A. E., Doerry, W. T. and Kemp, K. (1986). Graphical presentation of instron factors on crumb firmness. Cereal Foods World, 31, 262-268.
• Denton, M. C., Gordon, B. and Sperry, R. (1933). Study of tenderness in pastries made from flours of varying strengths. Cereal Chemistry, 10, 156-160.
• Finney, E. E., Hall, C. W. and Mase, G. E. (1964) Theory of linear viscoelasticity applied to the potato. J. Agri. Eng. Res., 9, 307-312.
• Ikeda, G., Nagai, H. and Sagara, Y. (2004). Development of food kansei model and its application for designing tastes and flavors of green tea beverage. Food Sci. and Technol. Res., 10, 1-10.

Terms in the title (6)： 配合 ,  食感 ,  モデル ,  応用 ,  プロトコル ,  展開