Art

J-GLOBAL ID：200902221755512522   Reference number：05A0436446

Effect of Leek (A. ampeloprasum L.) and Scallion (A. chinense L.) on Breadmaking Properties

製パン性に及ぼすリーキ(A.ampeloprasum L.)とワケギ(A.chinense L.)の影響

Author (2)： SEGUCHI Masaharu (Kobe Women’s Univ., Kobe City, JPN) ,  ABE Makoto (Gakushuin Women’s Coll., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 10  Issue： 4  Page： 479-482  Publication year： Nov. 2004 
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： *Allium ,...
Semi thesaurus term： leek ,...

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

Reference (7)：

• AACC. (1995). Approved Methods of the AACC. 9th ed. Method 08-01, approved April 1961, revised October 1981 and October 1986; Method 10-10A; Method 54-21, approved April 1961, revised October 1994, final approval November 1995.: St. Paul, Minn.: AACC.
• Saghir, A.R., Mann, L.K., Bernhard, R.A. and Jagobsen, J.V. (1964). Am. Soc. Horticult. Sci., 84, 386-398.
• Seguchi, M., Hayashi, M. and Matsumoto, H. (1997). Effect of gaseous acetic acid on dough rheological and breadmaking properties. Cereal Chem., 74, 129-134.
• Seguchi, M., Morimoto, N., Abe, M. and Yoshino, Y. (2001). Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread Properties. J. Food Sci., 66, 261-264.
• Seguchi, M. and Abe, M. (2003). Effect of Welsh onion (Allium fistulosum L.) on breadmaking properties. J. Food Sci., 68, 1810-1813.

Terms in the title (3)： 製パン性 ,  リーキ ,  ワケギ