WEKO3
アイテム
香川県で栽培したデュラムコムギ品種「セトデュール」の全粒粉に関する特徴抽出
https://kagawa-u.repo.nii.ac.jp/records/2000788
https://kagawa-u.repo.nii.ac.jp/records/20007885ebb00ca-333e-4c2a-8142-49a5d1d25559
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00038339_077_L001 (473 KB)
|
|
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2025-03-19 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | 香川県で栽培したデュラムコムギ品種「セトデュール」の全粒粉に関する特徴抽出 | |||||||||||||
| 言語 | ja | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Characteristics of whole wheat flour obtained from the durum wheat cultivar “Setodure” grown in Kagawa Prefecture, Japan． | |||||||||||||
| 言語 | en | |||||||||||||
| 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 | |||||||||||||
| アクセス権 | ||||||||||||||
| アクセス権 | open access | |||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||
| 著者 |
水田, 圭祐
× 水田, 圭祐
|
|||||||||||||
| 抄録 | ||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||
| 内容記述 | Since durum wheat has not been cultivated in Japan, knowledge on its production and processing methods is lacking. In particular, few studies have focused on the use and characteristics of durum wheat whole wheat flour. In this study, whole wheat flour obtained from the durum wheat cultivar ‘Setodure’ grown in three locations in Kagawa Prefecture（Sanuki City, Miki Town, and Shodoshima Town）was processed into scones and clarified the characteristics of its nutritional composition, processing characteristics, and tasting quality. The results of the compositional analysis showed that the whole wheat flour obtained from ‘Setodure’ contained approximately 1.9, 4.1, and 4.5 times more fat, dietary fiber, and ash, respectively, than flour of wheat for bread, but the nutritional composition of ‘Setodure’ was not different from that of the whole wheat flour obtained from wheat for bread. Although the protein content（≒gluten content）of ‘Setodure’ was higher than that of the wheat cultivar for Japanese noodle ‘Sanukinoyume2009’, the height and volume when each whole wheat flour was processed into scones were significantly lower in ‘Setodure’ than in ‘Sanukinoyume2009’. Scones made from whole wheat flour of ‘Setodure’ showed poor puffiness but were not evaluated as bad textures on the taste test. The overall evaluation （1: poor－5: good） was also not significantly lower for the ‘Setodure’ scones（3.2/5.0）than for normal scones（3.0/5.0）or scones made from whole wheat flour of ‘Sanukinoyume2009’（3.4/5.0）.It was considered that the whole wheat flour of ‘Setodure’ has no special characteristics in terms of composition and taste, but it is necessary to pay attention to poor puffiness due to low gluten quality when producing processed products like scones． | |||||||||||||
| 言語 | ja | |||||||||||||
| bibliographic_information |
ja : 香川大学農学部学術報告 en : Technical bulletin of Faculty of Agriculture, Kagawa University 巻 77, 号 130, p. 1-6, 発行日 2025-02-28 |
|||||||||||||
| 出版者 | ||||||||||||||
| 出版者 | 香川大学農学部 | |||||||||||||
| 言語 | ja | |||||||||||||
| 出版者 | ||||||||||||||
| 出版者 | Faculty of Agriculture, Kagawa University | |||||||||||||
| 言語 | en | |||||||||||||
| item_10002_source_id_9 | ||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||
| 収録物識別子 | 0368-5128 | |||||||||||||
| item_10002_source_id_11 | ||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||
| 収録物識別子 | AN00038339 | |||||||||||||
| 出版タイプ | ||||||||||||||
| 出版タイプ | VoR | |||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | Durum wheat | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | Whole wheat flour | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | Processing method | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | Deoxynivalenol | |||||||||||||
