| ファイル情報(添付) | |
| タイトル |
ライ麦の加工利用に関する研究(第1報) : 製紛歩留と一般成分との関係
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| タイトル |
On the Utilization of Rye Grain(1) : Flours of various milling yield and their contents of general components
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| タイトル 読み |
ライムギ ノ カコウ リヨウ ニ カンスル ケンキュウ ダイ1ポウ セイフン ホリュウ ト イッパン セイブン トノ カンケイ
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| 著者 |
松本 宗人
保科 哲夫
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| 収録物名 |
島根農科大学研究報告
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| 巻 | 7 |
| 開始ページ | (A)127 |
| 終了ページ | 129 |
| 収録物識別子 |
ISSN 05598311
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| 内容記述 |
その他
(1) Rye grains harvested in Shimane prefecture were milled and seven flour fractions of various milling yields (0-30%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80%, 80-100%) were sampled.
Contents of general components of these flour fractions were determined and the contents of general components of the flours of various yields, 30, 40, 50, 60, 70, 80 and 100%, were calculated. (2) The more milling yields increased, the lower the "quality" of the flours became. (N-free extracts became lower and the other general components became higher. Fig.1) (3) Flours of the yields up to 50 or 60% were white and fine. Their crude ashes were 0.5 or 0.6%. (Fig.1 : Please refer to text.) |
| 言語 |
日本語
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| 資源タイプ | 紀要論文 |
| 出版者 |
島根農科大学
The Shimane Agricultural College
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| 発行日 | 1959-03-31 |
| アクセス権 | オープンアクセス |
| 関連情報 |
[NCID] AN00108241
|
| 備考 | A,Bを含む |
