{"created":"2023-06-19T07:03:24.795323+00:00","id":5705,"links":{},"metadata":{"_buckets":{"deposit":"4cbdbbe2-e100-4415-b7de-6c7a464445c4"},"_deposit":{"created_by":3,"id":"5705","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5705"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00005705","sets":["9:10:18:19"]},"author_link":["18112","2725","18111","2908","18114","18109","2902","18108","18113","18110"],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"2184","bibliographicPageStart":"2177","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"International Food Research Journal"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The aim of this study was to produce healthy breads capable of reducing postprandial glycemia. Macronutrient composition, in vivo hypoglycemic effect, microstructure, and sensory properties of the products were investigated. The mixing ratios of the main materials in Japanese wheat flour, whole wheat flour, and whole rye were 100:0:0 (No.1), 20:40:40 (No.2), and 20:0:80 (No.3), respectively. Total dietary fiber level was higher in Nos. 2 and 3 than in No.1 and especially, insoluble fiber level was considerably high in the former two. Glycemic index was lower in Nos. 2 and 3 than in No.1. The closed pore structure was observed in Nos. 2 and 3, in contrast, the opened pore structure was observed in No.1. There were significant differences (p<0.05) of sensory attributes such as bread smell, bread color, brittle, hard, watery and coarse notes among Nos. 1, 2, and 3. Palatability such as overall taste, ease of swallowing, and texture was significantly lower (p<0.05) in No.3 than in No.1 although that of No.2 was almost the same as No.1. These findings suggest that the differences in main raw materials and food structure are important factors in producing breads with hypoglycemic effect and high palatability.","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Faculty of Food Science & Technology"}]},"item_2_relation_11":{"attribute_name":"ISBN","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"2231-7546","subitem_relation_type_select":"ISBN"}}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© All Rights Reserved"}]},"item_2_version_type_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Nishio, Y."}],"nameIdentifiers":[{"nameIdentifier":"18108","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tsunemi, N."}],"nameIdentifiers":[{"nameIdentifier":"18109","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tanimoto-Yoshikawa, E."}],"nameIdentifiers":[{"nameIdentifier":"18110","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tanaka, A."}],"nameIdentifiers":[{"nameIdentifier":"18111","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakagawa, Y."}],"nameIdentifiers":[{"nameIdentifier":"18112","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"IWASAKI, Tomohito","creatorNameLang":"en"},{"creatorName":"岩﨑, 智仁","creatorNameLang":"ja"}],"familyNames":[{"familyName":"IWASAKI","familyNameLang":"en"},{"familyName":"岩﨑","familyNameLang":"ja"}],"givenNames":[{"givenName":"Tomohito","givenNameLang":"en"},{"givenName":"智仁","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"2908","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9348","nameIdentifierScheme":"教員総覧","nameIdentifierURI":"https://www.rakuno.ac.jp/archives/teacher/9348.html"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"金田, 勇","creatorNameLang":""}],"familyNames":[{"familyName":"金田","familyNameLang":""}],"givenNames":[{"givenName":"勇","givenNameLang":""}],"nameIdentifiers":[{"nameIdentifier":"2902","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9288","nameIdentifierScheme":"教員総覧","nameIdentifierURI":"https://www.rakuno.ac.jp/archives/teacher/9288.html"}]},{"creatorNames":[{"creatorName":"Ishioroshi, M."}],"nameIdentifiers":[{"nameIdentifier":"18113","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Mafune, N."}],"nameIdentifiers":[{"nameIdentifier":"18114","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"FUNATSU, Yasuhiro","creatorNameLang":"en"},{"creatorName":"舩津, 保浩","creatorNameLang":"ja"}],"familyNames":[{"familyName":"FUNATSU","familyNameLang":"en"},{"familyName":"舩津","familyNameLang":"ja"}],"givenNames":[{"givenName":"Yasuhiro","givenNameLang":"en"},{"givenName":"保浩","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"2725","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9356","nameIdentifierScheme":"教員総覧","nameIdentifierURI":"https://www.rakuno.ac.jp/archives/teacher/9356.html"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-08-08"}],"displaytype":"detail","filename":"R-2018-280_funatsu.pdf","filesize":[{"value":"449.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"R-2018-280_funatsu.pdf","url":"https://rakuno.repo.nii.ac.jp/record/5705/files/R-2018-280_funatsu.pdf"},"version_id":"cf4ff7e6-feab-4a18-9487-48ccf72b11c7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Bread","subitem_subject_scheme":"Other"},{"subitem_subject":"Dietary fiber","subitem_subject_scheme":"Other"},{"subitem_subject":"Microstructure","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory properties","subitem_subject_scheme":"Other"},{"subitem_subject":"Bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dietary fiber","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Microstructure","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory properties","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-08-08"},"publish_date":"2019-08-08","publish_status":"0","recid":"5705","relation_version_is_last":true,"title":["The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-31T00:54:23.026412+00:00"}