| Title Transcription | 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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| Title Alternative (English) | On the Utilization of Rye Grain(1) : Flours of various milling yield and their contents of general components
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| File | |
| language |
jpn
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| Author |
Matsumoto, Muneto
Hoshina, Tetsuo
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| Description | (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.) |
| Journal Title |
島根農科大学研究報告
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| Volume | 7
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| Start Page | (A)127
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| End Page | 129
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| ISSN | 05598311
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| Published Date | 1959-03-31
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| NCID | AN00108241
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| Publisher | 島根農科大学
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| Publisher Aalternative | The Shimane Agricultural College
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| NII Type |
Departmental Bulletin Paper
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| OAI-PMH Set |
Faculty of Life and Environmental Science
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| Remark | A,Bを含む
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| 他の一覧 |
