{"created":"2025-02-21T04:54:38.606226+00:00","id":2009383,"links":{},"metadata":{"_buckets":{"deposit":"a6c79685-eb8b-4d0d-beb2-63c6a2d96b88"},"_deposit":{"created_by":41,"id":"2009383","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2009383"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02009383","sets":["1730444907710"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"焙焼小麦粉を用いたシュー生地の性質とその実習教材への応用 <原著論文>","subitem_title_language":"ja"},{"subitem_title":"Properties of Chou Paste and Crust Using Heat-Treated Wheat Flour and Their Application to Teaching Materials for Practice of Food Preparation <Articles>","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"行友, 圭子","creatorNameLang":"ja"},{"creatorName":"Yukitomo, Keiko","creatorNameLang":"en"}],"familyNames":[{"familyName":"行友","familyNameLang":"ja"},{"familyName":"Yukitomo","familyNameLang":"en"}],"givenNames":[{"givenName":"圭子","givenNameLang":"ja"},{"givenName":"Keiko","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"井川, 佳子","creatorNameLang":"ja"},{"creatorName":"Ikawa, Yoshiko","creatorNameLang":"en"}],"familyNames":[{"familyName":"井川","familyNameLang":"ja"},{"familyName":"Ikawa","familyNameLang":"en"}],"givenNames":[{"givenName":"佳子","givenNameLang":"ja"},{"givenName":"Yoshiko","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"シュー生地","subitem_subject_scheme":"Other"},{"subitem_subject":"膨化","subitem_subject_scheme":"Other"},{"subitem_subject":"焙焼小麦粉","subitem_subject_scheme":"Other"},{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"370","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"本研究では, 調理実習の教材として種々の利点を持つシュークリームをとりあげ, 技術的に難しいとされるシュー皮の調製に, 焙焼小麦粉を利用するという新しい方法によって, 特に初心者にも成功感が得られるような製法を呈示し, その有用性を検証することを目的とした。好ましいシュー皮を作るには適度な粘性を持つシュー生地が必要で, そのためには第1加熱操作の良否が重要なポイントになるが, 経験の少ない者はこの操作をうまく行えない。そこで, 小麦粉の状態で適度に加熱処理した焙焼小麦粉を使用し, シュー生地の調製を行ったところ, 第1加熱の簡略化が可能であることが示唆された。さらに, 焙焼小麦粉を利用した方法によって, 数名の初心者にシュー生地の調製を行わせた結果, 出来上がりも概ね良好で, 失敗の少ない調製法であることが実証できた。","subitem_description_language":"ja"},{"subitem_description":"It is known that the preparation of chou is one of the difficult tasks in cooking, but it could provide advantages when used as a part of teaching materials for practice of food preparation. The aim of this study is to suggest the utilization of a new recipe which reduces the difficulty of chou preparation, and to show the usefulness of the recipe as a cooking exercise for beginners.    Properties of chou paste and chou crust with heat-treated wheat flours were investigated, and the possibility of omitting the cooking process of chou by using heat-treated flour was examined. The results suggested that it was possible to reduce the primary heating stage of chou recipe.    Subsequently, a comparison of the simple recipe using heat-treated flour and the usual recipe was made in the cooking lesson for beginners. The result showed that the former recipe could be prepared more successfully by beginners.","subitem_description_language":"en"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"広島大学教科教育学会"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"1340-2900","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AN10484352","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"Page Start","attribute_value_mlt":[{"subitem_start_page":"1"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"13","bibliographicPageEnd":"11","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"教科教育学研究"},{"bibliographic_title":"Journal of the Hiroshima University Curriculum Research and Development Association"}]}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"J-HiroshimaUniv-CurriResDevAssoc_13_1.pdf","filesize":[{"value":"689.7 KB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2009383/files/J-HiroshimaUniv-CurriResDevAssoc_13_1.pdf"},"version_id":"6d2c5b64-e53c-4e03-a08b-aa32a2512f4b"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"29319"},"item_title":"焙焼小麦粉を用いたシュー生地の性質とその実習教材への応用 <原著論文>","item_type_id":"40003","owner":"41","path":["1730444907710"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2009383","relation_version_is_last":true,"title":["焙焼小麦粉を用いたシュー生地の性質とその実習教材への応用 <原著論文>"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-02-22T05:34:22.741454+00:00"}