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第53号(1998-12-10) >

このアイテムの引用には次の識別子を使用してください: http://hdl.handle.net/11173/1378

タイトル: スペルト粉の小麦粉代替食品としての有用性の検討
その他のタイトル: Usefulness of spelt flour as substitute for wheat flour
著者: 廣瀬, 潤子
Hirose, Junko
吉野(家護谷), 世美子
Kegoya-Yoshino, Yomiko
小椋, 美保
Ogura, Miho
片岡, 美幸
Kataoka, Miyuki
成田, 宏史
Narita, Hiroshi
発行日: 1998年12月10日
出版者: 京都女子大学食物学会
抄録: Spelt (Triticum spelta) is an ancient species of wheat, which has been drawn attention as a healthy food in Europe and the United States. The food chemical, immunological and baking qualities of spelt flour were compared with those of hermes flour as representative of common wheat flour. There was no significant difference in their contents of the major nutrients between them. The bread made of spelt flour was slightly more watery than that of hermes. The antisera against hermes proteins gave a similar profile to that obtained against spelt proteins on Western blotting.Although further analyses are necessary, we could not find a conspicuous advantage for spelt flour over ordinary wheat flour.
URI: http://hdl.handle.net/11173/1378


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