| Item type |
デフォルトアイテムタイプ_（フル）(1) |
| 公開日 |
2023-03-18 |
| タイトル |
|
|
タイトル |
パン様食品の学習材としての利用の試み |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Introduction of a Nonfermented Bread-like Food as a Learning Material in Home Economics Education |
|
言語 |
en |
| 作成者 |
冨永, 美穂子
小林, 京子
森, 敏昭
佐藤, 一精
|
| 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 |
| 主題 |
|
|
主題Scheme |
NDC |
|
主題 |
370 |
| 内容記述 |
|
|
内容記述 |
An attempt was made to prepare a nonfermented bread-like food usable as home economics teaching and learning material. The new receipe could be a model for showing the leavening process of bread by use of sodium bicarbonate and yogurt as an acidifying agent. In this study, the nonfermented bread was used in the class by forty second grade high school students on the theme of "Infant foods — focusing on snacks— " The students favorably evaluated the bread-like food as being easy to prepare in a short time, tasty, and suitable for infant snacks. The results suggested that the nonfermented bread-like food could be introduced as the teaching and learning materials for preparation of a variety of breakfast and snack foods, learning leavening process of bread and characteristics of wheat flour. |
|
言語 |
en |
| 出版者 |
|
|
出版者 |
広島大学教育学部 |
| 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 |
| 出版タイプ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| ID登録 |
|
|
ID登録 |
10.15027/27201 |
|
ID登録タイプ |
JaLC |
| 収録物識別子 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0440-8713 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN0021336X |
| 開始ページ |
|
|
開始ページ |
303 |
| 書誌情報 |
広島大学教育学部紀要. 第二部
Bulletin of the Faculty of Education, Hiroshima University. Part 2
号 47,
p. 303-307,
発行日 1999-03-12
|
| 旧ID |
27201 |
BullFacEdu-HiroshimaUniv-Pt2_47_303.pdf (330.7 KB)
