著者

西山 一朗 福田 哲生 末澤 克彦 Ichiro NISHIYAMA FUKUDA Tetsuo SUEZAWA Katsuhiko 駒沢女子大学人間健康学部健康栄養学科 香川県中讃農業改良普及センター 香川県農政水産部農業経営課

出版者

駒沢女子大学

雑誌

駒沢女子大学研究紀要 (ISSN:13408631)

巻号頁・発行日

no.17, pp.401-406, 2010-12

著者

松森 慎悟 Shingo MATSUMORI 駒沢女子大学人間健康学部健康栄養学科

出版者

駒沢女子大学

雑誌

駒沢女子大学研究紀要 (ISSN:13408631)

巻号頁・発行日

no.17, pp.407-412, 2010-12

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The bread called bagel is becoming popular in Japan now. The features of bagel are that it is a shape of doughnut and there is a process of boiling it before bakes. As a result, it is said that a peculiar texture will arise. But the quality properties and the cooking properties of the bagel are not understood well. Therefore, though it investigated in the quality properties based on the origin and the history, it became a conclusion that it was difficult to derive the definition of an original bagel from information complex, and the food that was arranged in the United States and kept being changed now. Then, it thought by classifying it into three types expected that the author would develop according to the type by the land in the future. The three types are a New York types, a Japanese types, and a European types. I want to investigate the affect by the difference in a making process on the bagel, and to establish the Cooking properties of three types in the future.

著者

西山 一朗 福田 哲生 末澤 克彦 Ichiro NISHIYAMA FUKUDA Tetsuo SUEZAWA Katsuhiko 駒沢女子大学人間健康学部健康栄養学科 香川県中讃農業改良普及センター 香川県農政水産部農業経営課

巻号頁・発行日

vol.17, pp.401-406, 2010-12-24