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佐久地域における炊飯米利用パンの開発
http://hdl.handle.net/10091/13009
http://hdl.handle.net/10091/13009461e7601-e1dd-443d-b178-e6f16757aa42
名前 / ファイル | ライセンス | アクション |
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2011-05-11 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 佐久地域における炊飯米利用パンの開発 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | The development of bread containing cooked rice in the Saku, Nagano. | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | ごはんパン | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Bread | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 炊飯米 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Cooked rice | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 食味 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Tasting | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 佐久市 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Saku city | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | アンケート調査 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Questionnaire survey | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | departmental bulletin paper | |||||
著者 |
岡部, 繭子
× 岡部, 繭子× 春日, 重光 |
|||||
信州大学研究者総覧へのリンク | ||||||
氏名 | 春日, 重光 | |||||
URL | http://soar-rd.shinshu-u.ac.jp/profile/ja.OFyaPUkh.html | |||||
出版者 | ||||||
出版者 | 信州大学農学部 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 信州大学農学部AFC報告 9: 93-98(2011) | |||||
書誌情報 |
信州大学農学部AFC報告 巻 9, p. 93-98, 発行日 2011-03-25 |
|||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 長野県佐久市において,米の新規利用と地域活性化を目的とし,炊飯米を添加したごはんパンの開発と市民に対する食味等のアンケート調査を行い商品化の可能性を検討した。ごはんパンは味噌とプルーンの2つの味を開発した。その結果,食味ではどちらの味も「すごく美味しい」および「美味しい」の回答を合わせると80%以上と比ロ゚的高い完成度であったが,「すごく美味しい」の回答は30%以下で特産品とするには更なる改良の必要性が示唆された。購入意思では,購入したいという回答は80%以上と高い値で,普及の可能性が大きいことが明らかとなった。 In Saku city, Nagano prefecture, we developed the bread containing cooked rice and conducted the questionnaire survey and taste test to determine the marketability of this bread. As a result,more than 80% of responses to the taste test were“very delicious”or “delicious”,indicating that the bread is of good quality.However, less than 30% of responses were “very delicious”, suggesting that future improvement of the quality of the bread is required to develop it as a special product of the region.More than 80% of respondents indicated that they would buy it.This is a high positive response and shows the possibility of popularizing this bread. | |||||
資源タイプ(コンテンツの種類) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1348-7892 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11845727 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |