著者

西岡 暁廣 Akihiro Nishioka

出版者

同志社社会学研究学会

雑誌

同志社社会学研究 = The Doshisha Shakaigakukenkyu (Doshisha review of sociology) (ISSN:13429833)

巻号頁・発行日

no.23, pp.25-35, 2019-03-31

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ジョック・ヤングは著書『排除型社会--後期近代における犯罪・雇用・差異』において、後期近代社会が次第に排除的傾向を強めていくことの構造的要因を示している。この理論は現代の社会的排除の問題を考える上で非常に有用なのだが、その全体像は曖昧な造語の多用や本の構成上の問題で非常に読み取りにくい。複数の研究者が共通の基礎理論として用いることをより容易にするため、本稿ではヤングの後期近代社会に関する理論の全体像をひとつの変数間関連図として整理することを目指す。

著者

Seigo Murakami Mai Kuramochi Tomonori Koda Taichi Nishio Akihiro Nishioka

出版者

日本応用糖質科学会

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.63, no.1, pp.19-22, 2016 (Released:2016-02-20)

参考文献数

11

被引用文献数

12

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We examined a method to produce bread from crystalline rice flour without using thickening agents such as gluten, polysaccharide thickening, and amorphous rice flour. Rice grains were pulverized by a jet mill to produce flour. Samples of rice flours of various particle size distributions were prepared by using a size shifter. The degree of starch damage and the dynamic viscoelasticity of rice batter were measured in this work. We also baked bread of the flour of each size distribution to study processability for making bread. The batter made by the pulverized flour of rice particle size ranging from 75 to 106 μm had the highest expansion ratio and a good processability for baking breads compared to other particle size batters. The rice bread with high expansion ratio was produced by controlling particle size of crystalline rice flour without using thickening agents.

著者

Marin Abiko Tomonori Koda Hiroko Yano Naoko Fujita Akihiro Nishioka

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00031, (Released:2023-08-07)

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In this study, we developed a method for adjusting the viscoelasticity of rice batter by adding a starch batter that was kneaded. The rice bread batter was mixed with extruder-kneaded starch batter to evaluate baking properties and measure dynamic viscoelasticity. The impacts of extruder kneading on starch structure were investigated by measuring chain-length distribution and molecular weight distribution. The starch components forming the rice batter were viewed under an optical microscope, whereas the structure of the bread batter was observed under a scanning electron microscope. Adding extruder-conditioned starch batter to rice batter was found to increase the storage modulus G' in the low-temperature region and the expansion ratio during fermentation. Kneading additive starch batter in an extruder readily reduces the molecular weight of starch, thereby decreasing the G' of bread batter.

著者

Yu Kanke Hiroko Yano Tomonori Koda Chukwan Techakanon Somwang Lekjing Paramee Noonim Akihiro Nishioka

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.27, no.4, pp.551-557, 2021 (Released:2021-08-05)

参考文献数

9

被引用文献数

4

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In this study, the shear and heat milling machine (SHMM), which was developed to produce amorphous rice flour, was applied to indica and japonica rice varieties. The grain shape of indica rice differs from that of japonica rice. We examined the effect of shape differences of rice grains on amorphization by SHMM. Pre-crushed samples were also used alongside the rice grain samples to control for differences in grain shape between indica and japonica rice varieties. Rice flour was produced from indica and japonica rices, and the effect of milling temperature at 80, 100, 120, and 140 °C on amorphization was examined. Crystallinity, moisture content, and particle size distribution were compared between the rice varieties. The effect of milling temperature on indica rice was qualitatively similar to that of japonica rice. The longer grain shape of indica had a negative effect on amorphization by SHMM.