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卵黄泡による小麦粉の膨化調理に関する研究(第2報) : 泡立て温度,砂糖の添加時期と泡立て時間
http://hdl.handle.net/10069/33034
http://hdl.handle.net/10069/33034bcd0c085-7450-4f1f-9058-0408acba0ef2
名前 / ファイル | ライセンス | アクション |
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kyoikuS23_151.pdf (4.3 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2013-07-31 | |||||
タイトル | ||||||
タイトル | 卵黄泡による小麦粉の膨化調理に関する研究(第2報) : 泡立て温度,砂糖の添加時期と泡立て時間 | |||||
言語 | ||||||
言語 | jpn | |||||
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 | |||||
著者 |
野口, 道子
× 野口, 道子 |
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著者別名 | ||||||
姓名 | Noguchi, Michiko | |||||
その他のタイトル | ||||||
その他のタイトル | Leavening Effect of Egg Yolk on Batter (Part 2). The Interrelation of the Temperature of Foam Formation, the Time of Adding Sugar, and the Time Reqnired for Foam Formation | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | In case that egg yolk foam is used in making sponge cake, the temperature, the time of adding sugar, and the time required for formation of the egg yolk foam were studied, of which the results were as follows: 1) In so far as the thermal change does not occur in the making process, when the temperature of the mixture of water and egg yolks is higher, more foam is made and the stability of foam increases. 2) When the time of foam formation elapsed after the adding of sugar is short, the formation of foam is satisfactory, but its stability decrases. 3) The sponge cake made under the above conditions 1) and 2) is inferior in quality. | |||||
書誌情報 |
長崎大学教育学部自然科学研究報告 en : Science bulletin of the Faculty of Education, Nagasaki University 巻 23, p. 151-159, 発行日 1972-02-29 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0386443X | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00178280 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
論文ID(NAID) | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | NAID | |||||
関連識別子 | 40018180689 | |||||
出版者 | ||||||
出版者 | 長崎大学教育学部 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 長崎大学教育学部自然科学研究報告. vol.23, p.151-159; 1972 |