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パイクラスト底部の厚さ並びにクラスト上部及び底部における孔の有無がアップルパイの品質に及ぼす影響(B. 生活科学)
https://kpu.repo.nii.ac.jp/records/5479
https://kpu.repo.nii.ac.jp/records/54795fc9bce3-1dc7-4e38-ac53-7d993ba28862
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00000079605.pdf (605.8 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2017-02-20 | |||||
| タイトル | ||||||
| タイトル | パイクラスト底部の厚さ並びにクラスト上部及び底部における孔の有無がアップルパイの品質に及ぼす影響(B. 生活科学) | |||||
| 言語 | ja | |||||
| その他（別言語等） | ||||||
| その他のタイトル | Changes in Quality of Apple Pie as Affected by Thickness in Bottom Crust and Presence of Hole in Top and Bottom Crust (B. LIVING SCIENCE) | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
畑, 明美
× 畑, 明美× 南出, 隆久× 殿畑, 操子 |
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| 抄録(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | In order to clarify changes in quality of manufactured goods in apple pie as affected by the thickness in bottom crust and the presence of hole in top and bottom crust were investigated. Pastry of pie was made flour (protein content 8.3% and 11.4% mixed 1 : 1/weight ratio) with salt-water and natural butter. Thereafter, two-crust was prepared with 0.3,0.4,0.5 and 0.6cm thickness in bottom crust and 0.2cm thickness in top crust with hole (1.5mm^2,80 pieces/pie), and baked for 13 minutes at a temperature of 200℃, filled 100g or 200g using apple preserve. The results obtained were summarized as follows : Although the formation of flakiness was more promoted at 0.6cm thickness than that of 0.3cm in bottom crust, however, these parts were not swelled fully, and became heavy total weight of pie. In the case of presence hole in top crust, evaporation of water in pie was accelerated, and good swelling was also recognized. In conclusion, it was indicated that general condition of excellent apple pie is 0.3cm thickness of bottom crust and make hole in top crust only. | |||||
| 言語 | en | |||||
| 書誌情報 |
ja : 京都府立大学学術報告. 理学・生活科学 en : The scientific reports of the Kyoto Prefectural University. Natural science and living science 巻 41, p. 37-48, 発行日 1990-11-19 |
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| 雑誌書誌ID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00062300 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 0075739X | |||||
